Fresh Blueberry Pie

1 single crust 10-inch pie crust, baked and cooled.
Blueberries (3-4 cups, I didn't measure)
4 oz cream cheese
1/3 cup powdered sugar
1/4 tsp lemon extract (or less, optional)
1/2 cup blueberries
3/4 cup water
1/2 cup sugar
2 T cornstarch
2 T lemon juice

Mix cream cheese, powdered sugar, and lemon extract (if using). Spread into pie crust. Arrange berries on top of cheese layer (as many as you want).

In small saucepan, combine 1/2 cup blueberries, water, sugar, and cornstarch. Bring to a boil and cook until thickened and bubbly with lots of purple color released from the berries. Remove from heat and allow to cool slightly before adding lemon juice. Pour over berries, spreading so it covers all of them. Chill until set.

Huevos Rancheros

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 green pepper, chopped
• 1 tomato, peeled and chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1/2 cup water
• eggs (for number of people you're serving--we had enough sauce for 4)
  
• Corn tortillas
• Shredded cheese
  

In large skillet, heat oil (we used canola oil). Saute onion and green pepper until tender. Add tomatoes, garlic, oregano, salt, tomato sauce, and water. Simmer for 20 minutes. Cook eggs separately. To assemble, place egg on tortilla, pour sauce over and sprinkle with cheese. Enjoy!

(If you want to spice it up you can add jalapeno peppers and hot sauce. see original recipe here)

Oh Mommy! Pork Tenderloin

My friend brought us this after we had our baby, and I finally remembered to get the recipe! Too bad it needs to marinate, I guess I'll have to make it tomorrow instead of today. It was SOO yummy when she brought it to us, and the drippings made great gravy.

• 5 Tbs. soy sauce
• 2 Tbs. olive oil
• 2 minced garlic cloves
• 2 tsp. brown sugar
• 1 tsp. ground ginger
• 1 tsp. pepper
• 2 (1 lb) pork tenderloin pieces (or larger piece and adjust cooking time appropriately)

Mix all ingredients in a large ziploc bag. Add the meat.
Marinate in the fridge for as long as possible. Mine was about 4.5 hours
Cook uncovered in a pan sprayed with cooking spray for 25-35 minutes at 425, or until it reaches 160 degrees.
Let stand for 5 minutes before slicing and serve with the pan drippings (or make gravy like we did).

Dutch Oven Peach Cobbler

2 large cans sliced peaces (lite syrup), drained
1 smallish can crushed pineapple
1 cake mix (yellow or white)
Butter
Brown sugar

Line Dutch Oven with tin oil. Pour peaches and pineapple into dutch oven. Sprinkle cake mix on top. Cut squares of butter and dot on top of cake mix. Sprinkle some brown sugar over top.

Cook with 5-6 coals on bottom and cover top with coals. Rotate every 15 minutes.

Best Ever! Peanut Butter Bars

I love any excuse to make these... (I need an excuse b/c they make such a large pan we can't eat them all. Well, we shouldn't. Well, I shouldn't...)

3/4 cup margarine
3/4 cup peanut butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
3/4 tsp soda
1/2 tsp salt
1 1/2 tsp vanilla
1 1/2 cup flour
1 1/2 cup oatmeal

Cream wet ingredients, then mix in dry ingredients. Spread into an 11 x 17 rimmed baking sheet. Bake at 375 or 12-15 minutes. While still hot, spread with about 1 cup peanut butter (I don't measure this). Frost when cool.

Frosting:
1/4 cup margarine
1/3 cup cocoa
1/4 tsp salt
1/3 cup milk
1 1/2 tsp vanilla
Powdered sugar to desired consistancy

Slow-Simmered Curried Chicken

1 1/2 cups chopped onion
1 med green pepper, chopped
1 lb boneless/skinless chicken breasts or thighs
1 cup medium salsa
2 tsp grated fresh ginger (or less powder)
1/2 tsp garlic powder
1/2 tsp red pepper flakes (opt.)
1/4 cup chopped fresh cilantro
1 tsp sugar
1 tsp curry powder
3/4 tsp salt

Place onions and green pepper in bottom of crockpot. Top with chicken. Combine salsa, ginger, garlic powder, and pepper flakes in a small bowl; spoon over the chicken. Cook on LOW 5-6 hours or high 2-3 until chicken is done. Shred chicken. Combine cilantro, sugar, curry powder, and salt and stir into crockpot. Cook on HIGH 15 minutes or until hot. Serve with rice.