BUMBLEBERRY PIE!!!!

I must admit..I have never heard of Bumbelberry Pie, but I wanted to make a berry pie. I came across this recipe at Allrecipes.com. WOW. That is the only thing I can say. If I could eat the entire pie without gaining a pound I would!

What could be better then a pie filled with: Blueberries, Strawberries, Blackberries, Rhubarb and Apples!? DELISH!!!



First, let me start by the perfect pie crust.
PIE CRUST

4 cps. flour
1/3 cp. sugar
BIG pinch cinnamon
1 3/4 cp. shortening
2 pinches of salt

1/2 cp. water
1 egg

1. In a food processor pulse the first four ingredients.
2. Add the Wet ingredients and form into a ball.

Cool in the fridge.



BUMBLEBERRY PIE
altered from Allrecipes.com

3 cps. apples (sliced then with the skin removed)
1 1/2 cps. Blueberries
1 1/2 cps. Blackberries
1 1/2 cps. Rhubarb, sliced thin
1 1/2 cps. Strawberries, sliced thin
1 lime, juice
1 cp. sugar
1/2 cp. flour
Heaping Tablespoon of Tapioca




TOSS EVERYTHING IN A BOWL TOGETHER IN A BIG BOWL AND MIX WELL!!

1. Add the ingredients into the pie shell. Top with another. I used a lattice top crust. Brush on some egg wash and top with a few tablespoons of sugar.

2. Bake on 350 for 1 hour.

It turns out like THIS!!!! HOLY COW!!! THIS IS BY FAR THE MOST BEAUTIFUL PIE I HAVE EVER MADE! :)
This is worth the time and effort. Give it a try and let me know how it turns out. You will not be let down. It is one of the most mouthwatering heaven-in-my-mouth pie that I have ever in my life encountered. TRUST ME! :)

Tastemaker: Buitoni Riserva

I am a member of the Foodbuzz Tastemaker program. A few weeks ago we had a chance to try the Buitoni Riserva Spicy Beef and Sausage Ravioli. I could not let the chance slip by. I was thrilled. (SHIP IT ASAP! !)
In my opinion, it was by far one of the best ravioli I have ever eaten. It was so flavorful, bold and not too spicy. My two and four year old loved them. I also picked up a package of the Cheese Buitoni Riserva and they were extremely tasty too. I was not disappointed.

I fried the Ravioli and served with a homemade pizza sauce. I fried them two ways. One with a planko breading and the other bare. Both were mouthwatering!! :)



My Fried Ravioli

1 package of Buitoni Riserva Spicy Beef and Sausage Ravioli

1 cp. flour
1 cp. planko
1/2 tsp. salt,and pepper
1 tsp. oregano, basil, and garlic

2 whisked eggs with a splash of water

Canola Oil

1. Mix the flour, planko and seasoning together in a shallow bowl.
2. Whisk the eggs and water in a separate shallow bowl.
3. Heat oil to 375
4. Dip each Ravioli into the egg mixture and then the breading until coated. Add to the hot oil.


The dipping Marinara:

1 Can Crushed Tomato
1 tsp oregano, basil and garlic
1/2 tsp salt and crushed red pepper
splash of olive oil

Mix together in a small saucepan until warm.


PLEASE ENJOY AND PICK UP A PACKAGE OF BUITONI RISERVA TODAY!!!!!

Chicken Cordon Bleu...My Way

I have big news..My husband and I found out we will be having our third baby!! I have been floating by the last few weeks. I will be posting more and I will keep all my friends updated. We are very excited. My first ultrasound is tomorrow! YEAH!

My husbands favorite all time dish is Chicken Cordon Bleu. This is my take on the wonderful classic.

4 Chicken Breast (Pounded thin)
Capicola Ham
Jarlsberge Cheese

1/2 Flour
1 cp Italian Planko Crumbs
1 tsp. garlic powder
1 tsp. Seasoned Salt (Lawrys)
1/2 tsp. black pepper


2 Eggs
Splash Milk
salt and pepper

5 Shallots, sliced thin
1 cp. Chicken broth

1. Take the thinly sliced chicken and add a few slices of ham and one or two slices of Jarlsberg Cheese.
2. Dip in the egg mixture (the eggs and milk whisked together with salt and pepper) and then into the bread crumb mixtures (the seasonings, Planko and flour mixed together). You can add a second coating if you would like.
3. Brown in a skillet with 2 TB of Olive Oil to seal the seam. Make sure you put it seam side down. (3 to 4 min. each side)
4. Add into a greased baking dish. Top with shallots and chicken broth. Bake on 350 for 45 minutes.