Dad’s Blueberry Pie with Lattice Crust


Just dropped by my parents place and my dad was pulling this out of the oven!
Impressive Dad! Here it is:

Fresh Blueberry Pie with Lattice Crust

Fresh Blueberry Pie
6 cups fresh blueberries
3/4 cup sugar
1/2 cup flour
1 Tbsp. fresh lemon juice
1 Tbsp. butter

Best pie Crust ever

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water


1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don’t over work it.

Place bottom crust into 9-inch pie plate letting the crust hang over the edges. Mix together the blueberries, sugar and flour. Pour into the crust. Sprinkle the blueberries with lemon juice and dot with butter. Top with lattice crust. Seal and crimp edges of pie.

Bake in a preheated 425 degree oven for 35-45 minutes until the crust is golden brown and the juices are bubbly.


Zesty Quinoa Salad with Kale, Apples and Celery


1/3 cup Ranch Dressing
1/3 cup Apple cider vinegar
1/4 cup Apple juice
2 cups Very thinly sliced kale (trimmed and ribs removed)
1/2 tsp Salt
2 cups Cooked and drained quinoa
1/2 cup Thinly sliced celery
1 Apple, chopped
1/2 cup Chopped pecans


Toss the kale with the vinegar and salt; let stand for 15 minutes.
Whisk the dressing with the apple juice.
Toss the kale with the quinoa, apple, celery and dressing mixture until well coated.
Sprinkle pecans over top.

Ricotta Stuffed Jumbo Pasta Shells

Basic meal but always a favourite! I bought 4 individual serving glassware and made individual servings because our household has many dinner times during sports seasons!

Cook the 1 box of Jumbo Pasta Shells according to instructions -let cool

In a mixing bowl combine

1 (32oz) container of ricotta cheese
2 beaten eggs
1 cup of shredded mozzarella
1/2 cup of grated parmesan

Stuff Pasta with mixture

Pour Favourite pasta sauce over shells sprinkle mozzarella over shells

Cook in preheated 350 degree oven for 40 minutes

so easy, success!

Chef Salad with Chicken and Feta

Officially Gluten Free

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This Delicious Chef Salad is made with Chicken, Bacon and Feta Cheese. It’s topped with Carrots, Cucumber, Tomatoes and a Hard Boiled Egg and is served with a side of Balsamic Dressing.


1/2 of a Head Lettuce  (I used Romaine)

2 Chicken Breasts

1/2 of a Cucumber

1/4 Cup Feta Cheese

2-4 Hard Boiled Eggs

6-8 Strips of Bacon

1 Tomato

1 Carrot


1. Cook the chicken and bacon and hard boil a few eggs.

2. Wash and chop, then plate your lettuce. Then slice up and pile the rest of the ingredients on top.

3. Serve with a side of balsamic dressing.

Note: Soaking your eggs in ice cold water for a few minutes, immediately after cooking will make them easier to peel.

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Eggcellent Sandwich

Basic but still one of my favourite sandwiches for lunch!

4 Hard boiled eggs chopped up
1/4 cup of miracle whip
1 tsp of ground mustard
salt and pepper to taste

to add more zip dice up a pickle and add to egg salad

Pizza Casserole

1 bag of egg noodles
1 jar of tomato sauce
3 cups Mozzarella cheese, shredded
1 1/2 pounds ground beef
1 package of pepperoni

1.Brown the meat and drain the grease.
2.Boil Noodles until soft. Drain the water.
3.Preheat oven to 350 degrees
4.In a 9×13 casserole dish, first, spread a thin layer of tomato sauce on the bottom.
5.Second layer half of the noodles over the sauce. Then half of the meat and the rest of the noodles.
6.Next layer half of the cheese, the remaining meat, the rest of the sauce, and then the remaing cheese.
7.Last top with pepperoni
8.Cover with foil and bake for 30 minutes. After 30 minutes remove foil and bake for another 15 minutes.
9.Take it out of oven and let if sit for 10 to 15 minutes.

Success, always pleased when the whole family enjoys the same meal!!!!