Best Ever Homemade Blueberry Pie

Best Ever Homemade Blueberry Pie
By: Rosanna

Prepared refrigerated pie dough crust (2 pack)

5 cups fresh washed blueberries
1 cup granulated sugar
¼ cup minute tapioca
Juice from 1 fresh lemon
1/8 teaspoon cinnamon

Mix the above ingredients in a large bowl until evenly coated.

Line a large deep dish pie plate with one of the refrigerated pie dough crust. Poke with fork to vent.

Fill pie pan with blueberry mixture. Dot with 1 Tablespoon of butter. Top with remaining pie crust. Fold crust under bottom to seal. Slit top with knife to vent.

Mix 1 Tablespoon granulated sugar with 1 Tablespoon of water to make “sugar water”. Brush top of pie crust with sugar water.

Bake at 400 degrees for 45 minutes. Remove from oven. Cool on wire rack completely. Serve with homemade fresh whip cream if desired, or vanilla ice cream. Keep covered in refrigerator for up to 3 days.

Crock Pot Roast

Crock Pot Roast
By: Rosanna

1 Tablespoon olive oil
2lb Beef pot roast
1 teaspoon salt
½ teaspoon black pepper
3 small yellow onions, large sliced
1 ½ cans beef broth
1 package Onion soup mix
1 can cream of mushroom soup
2 Tablespoons brown sugar
1 Tablespoon prepared honey mustard
1 Tablespoon apple cider vinegar

Heat oil in large skillet over medium-high heat until hot. Add beef pot roast; cook about 10 minutes or until browned on all sides. Sprinkle with salt and pepper.

Place sliced onions in the bottom of the crock pot (you can also add washed peeled and quartered red potatoes, washed and cut carrots, etc). Place pot roast on top of onions.

In small bowl combine beef broth, onion soup mix, cream of mushroom soup, brown sugar, honey mustard, and apple cider vinegar. Pour mixture over pot roast.

Cover. Cook on low setting for 6-8 hours.

~Consider straining left over crock pot juice to use as a homemade beef broth for another recipe~

Easy Parmesan Chicken

Easy Parmesan Chicken
By: Rival Crock Pot

8 oz fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 cubed small eggplant (optional)
1 Tablespoon olive oil
4 boneless skinless chicken breasts
2 jars prepared spaghetti sauce
½ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
½ cup (2oz) shredded mozzarella cheese
¼ cup grated parmesan cheese
Hot cooked spaghetti

Place mushrooms and onion in crock pot.

Heat oil in large skillet over medium-high heat until hot. Lightly brown the chicken on both sides. Place chicken in crock pot. Pour pasta sauce over chicken; add spices. Cover. Cook on Low for 6-7 hours or on High (my preference) for 3 hours. Remove and discard bay leaf.

Sprinkle chicken with cheeses. Cook, uncovered, on Low 15-30 minutes, or until cheeses have melted. Serve over cooked spaghetti.

Old World Chicken and Vegetables

Old World Chicken and Vegetables
By: Rival Crock Pot

1 Tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1 small yellow onion, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
1 cut-up whole chicken (3lb)
6 oz uncooked egg noodles

Combine oregano, ½ teaspoon salt, paprika, garlic powder, and black pepper in a small bowl, mix well.

Place bell peppers and onion in crock pot. Top with chicken thighs and legs, sprinkle with half of oregano mixture, top with chicken breasts. Sprinkle chicken with remaining oregano mixture. Cover. Cook on Low for 8 hours or on High for 4 hours.

Just before serving, cook noodles according to package directions. Drain. Serve chicken and vegetables over noodles.

Makes 4 servings.

Crock Pot Chicken and Rice

Crock Pot Chicken and Rice
By: Rival Crock Pot

3 cans condensed cream of chicken soup
2 cups uncooked instant rice
1 cup water
1lb boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
½ cup diced celery

Combine soup, rice and water in the crock pot. Add chicken; sprinkle with salt, pepper, and paprika. Sprinkle celery over chicken. Cover. Cook on Low 6 to 8 hours or on High for 3 to 4 hours.

Makes 4 servings.

Turkey Tacos

Turkey Tacos
By: Rival Crock Pot

1lb ground turkey
1 medium onion, chopped
1 can (6oz) tomato paste
½ cup chunky salsa
1 teaspoon dried cilantro
¾ teaspoon salt, divided
1 Tablespoon butter
1 Tablespoon flour
1/3 cup milk
½ cup sour cream
8 Taco shells

Brown turkey and onion in large skillet over medium-high heat, stirring to separate meat. Combine turkey mixture, tomato paste, salsa, cilantro and ½ teaspoon salt to crock pot. Cover. Cook on low 4-5 hours.

Just before serving melt the butter in a small saucepan over low heat. Stir in flour and remaining ¼ teaspoon salt; cook 1 minute. Carefully stir in milk. Cook and stir over low heat until thickened. Remove from heat. Stir sour cream into hot milk mixture. Return to heat; cook over low heat 1 minute, stirring constantly.

Spoon ¼ cup turkey mixture into each taco shell; keep warm. Spoon sour cream mixture over taco filling. Top with fresh chopped tomato and homemade guacamole if desired.

Steak with Blue Cheese Butter

Steak with Blue Cheese Butter

Broil or grill steak to your liking.

Blue Cheese Butter:
½ cup (1 stick) butter, softened
¼ cup crumbled blue cheese
4 teaspoons chopped green onion with tops
1 teaspoon fresh lemon juice
¼ teaspoon black pepper

Combine blue cheese butter ingredients in a small bowl and allow to blend at room temperature.

Once your steak, is ready place a dollop of blue cheese butter on top. It will melt with the heat of the steak.

Yummy~