Double Blueberry Pies

Double Blueberry Pie I
Ingredients
6 ounces reduced-fat cream cheese
2 tablespoons fat-free milk
1/2 teaspoon lemon extract
1 pastry shell (9 inches), baked
2 tablespoons cornstarch
1/4 cup water
1 tablespoon lemon juice
4 cups fresh or frozen blueberries, divided
Sugar substitute equivalent to 1/2 cup sugar
Directions
In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings.
 Note: This recipe was tested with Splenda no-calorie sweetener.

 Double Blueberry Pie II
30 gingersnaps
2 tablespoon(s) sugar, (see step 1)
1/2 cup(s) sugar, (see step 3)
5 tablespoon(s) margarine or butter, melted
2 tablespoon(s) cornstarch
3 pint(s) blueberries
Whipped cream, (optional)
--------------------------------------------------------------------------------
Directions
1.In food processor with knife blade attached or in blender at high speed, blend gingersnaps and 2 tablespoons sugar until fine crumbs form.
2.Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crumbs with melted margarine or butter until moistened. With hand, press mixture onto bottom and up side of pie plate, making a small rim. Bake crust 8 minutes. Cool crust on wire rack.
3.Meanwhile, in 2-quart saucepan, mix cornstarch with 2 tablespoons cold water until blended. Add half the blueberries and 1/2 cup sugar to cornstarch mixture; heat to boiling over medium-high heat, pressing blueberries against side of saucepan with back of spoon. Boil 1 minute, stirring constantly. Remove saucepan from heat; stir in remaining blueberries.
4.Pour blueberry mixture into crust. Cover with plastic wrap and refrigerate until well chilled, about 5 hours. Serve with whipped cream if you like.
Enjoy!

Reflecting Independence...

Reflecting Independence
by Paula George
June 26, 2006

As Independence Day approaches, many thoughts and memories travel through my
mind and heart.

Thoughts of the freedoms, others have sacrificed home and lives for bringing us
to this point in time.

Families divided, others brought closer as they faced enemies seeking to destroy
these freedoms.

Goodbyes said as loved ones shipped to foreign lands, never to return, yet;
giving their lives to protect their homeland.

Unfortunate the divisions in our own homeland, families divided, others
reunited...infiltrated within by...

Outsiders...taking advantage of our freedoms and government, unwilling to accept
our land according to the laws it was founded upon.

Only taking of the opportunities...unwilling to become an intricate part of the
Independence we have because of lives sacrificed.

Reflections still remain that I have the opportunity to live in "freedom" and I
am a "citizen" of the "Land of Independence".

Refections of those who serve in our military forces...those near and
far...those past and present...those willing to sacrifice home and family to
protect our freedom and homeland..."Reflecting Independence".

Being Me...

BEING  ME...
by Paula June 2011

the past few years, I have learned who I want to be...I just want to be me...loved for the woman that I have become and the choices that "I" have made.
Some of them turned out to actually be stumbling blocks in becoming "me". Others have brought much happiness and fulfillment...allowing me to be me and loved for who I am, not having to change for anyone but expressing myself for who I am...and accepting him for who he is...an open, honest relationship that allows us to be ourselves.
I can even say, "NO. I disagree! or NO, I don't want to do that!" Not deceitful, neither of us a "user", choosing to initiate our relationship, nurture it, and move on into a future with one another.
There's something to be said for making our "own" choices and not allowing others to manipulate us or our relationships...as a wise person once said, "To Thine Own Self Be True!"
In the past, I have known others trying to manipulate my relationships, a relationship entered too quickly in time of grief... and only found those ending in what others wanted, not myself.
Found myself looking for a way out, because of various reasons...deception, manipulation by others, too heavy a load weighing on my mind.
So, meet, the real "me", the woman that is content, moving forward in a relationship that is the result of "my", "our" choices, NOT others!

Momma Box Cookies

These delectable cookies are in frequent demand with many of my customers. Made a batch tonight for the freezer that I will bake off tomorrow. BTW, these cookies are delicious crumbled on top of yogurt and drizzled with a bit of local honey! Enjoy! I am really BAD! I won't share this recipe with anyone at work!

Momma Box Cookies

1 lb. butter
2 cups sugar
2 cups dark brown sugar
4 eggs
2 tsp. vanilla extract

4 cups all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
Sift together.

4 cups crushed cornflakes
4 cups oatmeal
2 cups chopped pecans
2 cups coconut
2 cups dried cranberries or chocolate chips

Cream butter and sugars until smooth. Add eggs and vanilla extract, beat 2-3 minutes until creamy. Add sifted ingredients and mix until smooth. Combine cornflakes, oatmeal, coconut, pecans and cranberries or chocolate chips. Add creamed mixture. I, now put on the gloves and mix by hand until thoroughly combined.
Scoop onto parchment lined baking sheets using a 2 oz. scoop. Cover and freeze.
Remove # of cookies desired 10 minutes before baking. Place on parchment lined baking sheet 2" apart. Bake in preheated 350 oven for 8-10 minutes until golden.

Mixed Greens

I love mixed greens and this is my new favorite method of cooking them! Hot cornbread and some marinated onions really compliment them! Enjoy!


Mixed Greens

1 bunch turnip greens
1 bunch collard greens
1 bunch kale

Wash, trim and remove stems from greens and cut into 1-2 inch pieces.
6 slices bacon, diced and cooked
3 oz. country ham cut into strips
2 onions, cut into strips

1/3 cup ham or chicken base
3 qts. water
2 Tbsp. salt
3 heaping Tbsp. Dry Mustard
3 heaping Tbsp. wasabi powder
1 tsp. black pepper
1 Tbsp.  red pepper flakes
1/3 cup dark brown sugar

In large stockpot, cook bacon, add onions and country ham. Saute 5 minutes. Add remaining ingredients except for greens and bring to a full rolling boil. Add greens and reduce heat to medium. Cover and cook 45 minutes to 1 hour, stirring occasionally.

Dinner for two...

Several months ago, a local newspaper did an article featuring the restaurant and a dinner for two that I prepared. I was asked to choose something that would be simple enough for a novice cook to follow.

My menu included Asian Chicken Breasts, Fried Rice and Mandarin/Strawberry Salad.

Preparation began in the kitchen:

The end result was a sauteed chicken breast with an Asian type BBQ sauce, Fried Rice (preparing it in the above picture) and the Mandarin/Strawberry Salad. (see pic below)

Recipes to follow:

Asian Chicken Breasts
4 Bone-In Skin-On Chicken Breast Halves
1/2 tsp salt
2 Tbsp. olive oil
1 cup Hoison Sauce
2 Tbsp. rice vinegar
2 Tbsp. Soy Sauce
1 tsp. grated fresh ginger
2 Tbsp. cilantro or flat leaf parsley
Combine Hoisin sauce, rice vinegar, soy sauce, and grated ginger in large Ziploc bag. Add
chicken breasts and marinate overnight.
Heat oven to 375. Line a baking sheet with foil. Remove breasts from marinade and sprinkle with salt. Heat oil in large non-stick skillet over medium-high heat. Add chicken and cook 6-8 minutes or until browned, turning once. Place, skin side up on baking sheet and bake for 10 minutes.
Brush 1/2 basting sauce over chicken and bake an additional 10 minutes. While chicken finishes baking, put remaining sauce in small saucepan. Bring to boil, reduce heat to med-low heat and continue cooking until chicken is done. Serve additional sauce on side as dipping sauce. Garnish chicken breasts with cilantro or parsley.

Fried Rice

Ingredients:

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1/2 cup frozen green peas
• 1/2 cup shredded carrots
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the peas, carrots and rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in soy or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Mandarin/Strawberry Mixed Green Salad
Ingredients
2 cups torn mixed salad greens
1/2 cup mandarin oranges,drained
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE: 3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Directions
Place greens on two serving plates; top with oranges, strawberries and walnuts.
In a blender, combine the vinaigrette ingredients; cover and process until blended.
Drizzle over salads.

French Country Omelet

This is absolutely one of my favorite go-to recipes. It can be varied in so many ways...depending on what you have on hand!

French Country Omelet
Paula George
This is great for breakfast, brunch or dinner! Enjoy!
6 slices bacon, cooked and crumbled *see variations
2 russet potatoes, peeled and diced
1 cup Vidalia onion, diced
5 or 6 eggs, beaten
2 Tbsp. half & half
salt and pepper to taste
pinch of crushed red pepper
1/2 cup shredded Monterey Jack/Colby cheese *see variations
2 Tbsp. fresh snipped chives
Preheat oven to 350.
Cook bacon over  medium heat(I use the lid to my Lodge 10" cast iron combo skillet);
crumble and set aside.
Reserve 2 Tbsp. drippings.
Add potatoes and onions and cook until lightly browned.
Beat together eggs, half & half, salt and peppers.
Reduce heat to medium-low.
Pour over potatoes.
Cook 2-3 minutes.
Top with crumbled bacon.
Sprinkle with cheese and chives.
Place skillet in oven and cook 5-6 minutes until eggs are set.
Variations: Use 1/2 lb. bulk sausage, crumbled and browned.
         Use 1 cup diced ham, browned in 2 Tbsp. butter and 1 Tbsp. oil.
         Use pepper jack cheese or sharp cheddar cheese.
         Add 1 cup sliced mushrooms 2-3 minutes before potatoes and onions are done. 
Great served with sliced tomatoes, wheat toast!