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Old Timey Apricot Fried Pie

Crust:
3 cups all-purpose flour, plus more for flouring surface
1 tablespoon powdered sugar
1/2 teaspoon salt
1 tablespoon white vinegar
1 egg yolk
1 1/4 sticks butter (5 ounces)
3/4 cup iced water
1 egg beaten, for egg wash
Apricot filling:
2 cups dried apricots, diced
1 (8-ounce) jar apricot jam
6 ounces apricot nectar (recommended: Kern's)
1 cup sugar
2 teaspoons pumpkin pie spice
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
1/8 teaspoon almond extract
1 teaspoon vanilla extract Vegetable oil, for deep frying
Cinnamon sugar, for sprinkling
Make crust:
Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.
Make filling:
Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam. Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F. On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork. Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.

Fresh Peach Fried Pies with a Cinnamon Crust

2 pounds fresh, ripe peaches
1 teaspoon olive oil
1/8 teaspoon freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons honey

For the Cinnamon Crust:
2 cups bleached all-purpose flour
1/2 teaspoon ground cinnamon
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 cup lard
3 to 4 tablespoons ice water, as needed 2 tablespoons cinnamon sugar

Preheat the oven to 450 degrees F.
Put the peaches in a shallow baking pan and rub with the olive oil. Season with the salt and pepper. Bake until very tender, about 20 minutes. Remove from the oven and let cool completely. Peel and stone the peaches.

Put the peaches in a food processor, reserving any juice, and puree until smooth. Combine the reserved peach juice with the cornstarch to make a slurry. Combine the slurry with the peach puree and cook over medium heat until thick, about 5 minutes. Add the honey and mix well. Cool and refrigerate until ready to use.

For the crust, combine the flour, cinnamon, sugar, and salt, in a medium-size mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time, working it in with your hands. Add only as much as you need for a smooth ball of dough to form. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. To assemble, remove the crust from the refrigerator and bring to room temperature. Lightly dust the work surface with flour. Divide the dough in half, saving half for later use. Roll the dough out 1/8-inch thick into a 14-inch circle. Using a 6-inch round cutter, cut the dough into 6 circles. Spread a sixth of the peach filling in the center of each round, fold the dough over, and crimp the edges together with a fork. Heat a deep-fryer to 360 degrees F. Fry the pies, 2 to 3 at time, until golden brown. Drain on paper towels. Season with the cinnamon sugar.

Fresh Blueberry Fried Pies

For the Filling:
1 cup sugar
1/4 cup cornstarch
1 cup water
4 cups fresh blueberries, stemmed and rinsed
1 tablespoon butter
For the Pastry:
3 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1 1/2 teaspoons salt
6 tablespoons solid vegetable shortening
1 large egg
3/4 cup milk
Shortening, for frying

In a large saucepan, over medium heat, combine the sugar and cornstarch. Mix until blended. Stir in the water and bring to a boil. Cook for 2 minutes or until thick and bubbly. Remove from the heat and pour over the blueberries. Add the butter and mix well. Cool completely. Sift the flour, 1/4 cup of the sugar, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal. In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. Cover the ball of dough with plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and bring to room temperature. Divide the dough into 12 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the blueberry mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Preheat the oil to 360 degrees F. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle with the remaining 1/4 cup of sugar.

Pico De Gallo recipe:
~~~~~~~~~~~~~~~~~

2 medium tomatoes, diced
1/2 cup diced spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

Taco Soup



Ingredients:

1- 2pound(s) ground beef
2 cups white onion diced
2 cans black eyed peas
2 cans black beans
1 can whole kernel corn
2 cans diced tomatoes
1 chipotle pepper **( or a teaspoon or two of the adobo sauce they come in very optional - it's for the HOT lovers mainly )
1-2 diced green chilies (or you can op for one can deiced tomatoes and one with diced green chilies and tomatoes)
1-2 packet(s) taco seasoning mix
1-2 packet(s) ranch dressing mix
Sour cream
corn chips
grated cheese


Directions


In a large cooking pot cook the ground beef and drain the excess fat. Then add the chopped onions; cook until tender. Add the beans, corn, tomatoes, diced green chilies, (chipotle pepper or adobo sauce -both optional), taco seasoning, ranch dressing mix, and simmer over low heat for about 30 minutes to an hour.
-Enjoy!

--edit: if the soup isn't thick enough for your liking, add a few tablespoons of flour or corn starch.

** Remember: the chipotle pepper or adobo sauce (each equally hot) is just optional it's for the HOT HOT lovers (you know the people who want their tongue to be literally on fire).

Japanese White sauce (also known as shrimp sauce)

1-2 cup(s) mayonnaise (hellmann's is the best I've used so far I've tried other brands and it just doesn't come out right)
3 tablespoons sugar (I used pure cane sugar)
1-2 tablespoons rice vinegar
2 tablespoons melted butter
2 tablespoons of the heavy syrup from peaches in a can
1 tablespoon honey
1/2 - 1 tablespoon ketchup (to give it that pink-orange color)
1-3 teaspoons paprika
1-3 teaspoons garlic powder

Simple Chicken Bake
makes 4 servings

4 skinless, boneless chick breast
1 lg. can chunky spaghetti sauce (any brand, any mix as long as it's chunky)
1 bag Kraft four cheese shredded cheese mix
(all seasoning to your preference)
1/8 tsp paprika
1/2 tsp french or Italian seasoning
pinch each of salt, pepper, and garlic powder

Preheat oven to 450 degrees. Lay chicken in cassorole dish sides barley touching. Sprinkle with salt and pepper. Sprinkle about 1/3 of cheese over chicken. Cover chicken with spegetti sauce. Add peprika and garlic powder. Cover with remaining cheese and sprinkle the french/italian seasoning over top. Do Not Cover!
Bake for 25-35 minutes.
(this is really good with garlic mashed potaotes.)

Ground turkey stroganoff

1 8oz bag egg noodles (or sea shells)
1 lb ground turkey
2 tbsp minced onion
1 chickenm boullion cube
1 can cream of mushroom soup
1 tbsp vegetable oil
1/2 cup water
salt to taste

Cook noodles to al dente, drain.
Heat oil in large skillet on medium. Place turkey and onion in skillet and cook until turkey is browned and onion tender. Mix in crumbled up boullion cube. Stir in soup and water. Cook and stir on medium-medium low until heated through. Season with salt as wanted and serve over noodles.

This is my favorite recipe, I encourage all of you ladies to try this, ALL OF YOU! lol Ground turkey is amazing and this dish is rich and creamy and makes you feel like home. Love it!

Cupa cupa cup peach cobbler

1 cup flour
1cup milk
1cup sugar
1 stick butter(melted)
6-7 peeled and sliced peachs(You can used canned just drain, doesn't quite taste the same as fresh though)
cinnamon

mix everything together but the peaches.
Put peaches in baking dish and sprinkle with cinnamon
pour mixture over peaches, bake in the oven on 375 until brown and bubbly. Serve with ice cream.

calico beans

1/2 lbs ground beef
1/2 lbs bacon, diced
1 small onion
1 cup ketchup
1 cup bbq sauce
2/3 cups brown sugar
2 tbspn molasses
1 can(16 oz) kidney beans Drained and rinsed
1 can(16oz) pork and beans(DO NOT DRAIN THESE)
1 can(16oz)butter beans(or lima) drained and rinsed

preheat oven to 350.
In skillet cook beef. Drain and set aside
in the SAME skillet cook bacon until crisp. remove to drain and set aside
in large bowl combine onion, ketchup, bbq sauce, brown sugar and molasses. stir in bacon, beef and beans. Transfer to a greased 3-qt baking dish.
Cover and back @ 350 for 1 hour.

Butterscotch Cream Cake

1 Package (2-layer size) Yellow Cake Mix
1 1/2 Cups Milk
3 Eggs
1/2 Cup Sugar
1/2 cup Butterscotch Dessert Mix
1 teas. Vanilla Extract
Filling
3/4 Cup Sugar
2 Tbsp. Buterscotch Dessert Mix
1/2 Cup Evaporated Milk or Light Cream (half & half)
1/3 Cup Hot Water
1/4 Cup Butter
1 Egg, slightly beaten
1 Cup Flaked Coconut
1 Cup Chopped Pecans
1 1/2 teas. Caramel Extract

Frosting
1 1/2 Cups Whipping Cream
1/3 Cup Firmly Packed Brown Sugar
3/4 teas. Vanilla Extract

Prepare cake mix adding milk, eggs, the 1/2 cup sugar, the 1/2 cup Butterscotch Dessert Mix, and the 1 teaspoon Vanilla Extract. Mix and bake as directed on package in three greased and wax paper-lined 9-inch layer pans. Cool 10 minutes; remove from pans and cool completely. To make filling: In medium saucepan, combine sugar and the 2 tablespoons Buterscotch Dessert Mix. Stir in evaporated milk, water, butter, and egg. Cook over medium heat, stirring constantly until thick. Remove from heat. Stir in coconut, pecans, and Caramel Extract; cool. Spread filling between and on top of cake layers to within 1/2 inch of edge on top layer. For frosting: Whip cream in small mixer bowl until foamy. Gradually add brown sugar, beating until thickened. Beat in Vanilla; spread on sides and top edge of cake. Chill cake at least 1 hour before serving. Makes 16 to 20 servings.

Tangerine Butter cream Frosting

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1/2 tsp tangerine extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

RiceJesus' Kinda Famous And Super Easy Greek Pasta Salad

Ingrediants
1-2 bricks of Feta cheese, crumbeled
1 lrg. cucumber, sliced
1-2 containers of cherry tomatoes
2/3rd's a package of spiral noodles (any noodles except long ones)
1-2 containers of Greek Feta dressing - Kraft's is good
1 can of black olives (optional)
1 lrg. green pepper, sliced
1 med. onion, green or purple, cut

Cook and drain pasta according to directions.
Place cooked pasta in large dish with lid and set in refrigerator
for 2 hours or overnight to cool.

Pour Greek dressing over noodles and stir.
Crumble feta over noodles and stir in.
Add sliced cucumber, pepper, onion, and cherry tomatoes.
Add black olives if desired.

Mix together ingrediants well and serve chilled.
This recipe makes a lot, enough for a large family.
My SO and I make enough for one week and snack
on it during the week.

Keep refrigerated, eat within 7 days.

Cheesecake

I use store-bought crust

8oz cream cheese
4 Tbs. whipped cream
1 Cup Confectioners sugar
1 Egg-Beaten

Blend together and bake for 25 minutes-Refrigerate 3 hours and voila

Easy Alfredo Sauce

1 Cup heavy whipping cream
½ cup parmesan cheese
Salt & pepper to taste
Minced garlic to taste
Delicious..

Must try Fruit Dip-So unhealthyJ

Approx 7oz whipped marshmallow-or store bought
5 Oz cream Cheese

Blended-Serve with any fresh fruit.

Instant Jell-O Oatmeal Cookies

1 1/4 cup flour
1 tsp baking soda
1/4 cup sugar
1 cup butter, softened
3/4 cup firmly packed brown sugar
1 pkg. instant vanilla pudding
2 eggs
3 1/4 cups oatmeal

375°; 10-12 minutes bake time.
Mix flour and baking soda, set aside Combine butter, sugar and instant pudding. Beat until smooth and creamy. Beat in eggs, gradually add flour mixture then stir in oats (batter will be stiff). Drop by rounded teaspoon onto ungreased baking sheet.