mile-high raspberry pie

doesn't this just look AMAZING?

we made it, and it really IS amazing.

i'd recommend just making the crust in the pie plate, because i tried the crumbling-it-in method she suggests and it was literally just crumbs that we ended up just sprinkling on top of the pie when we scooped it out.

it's really easy though. definitely recommend this one!

jambalaya

it's been a while since i've posted anything on here... but we just made this jambalaya with dallin and it was really very good! i was really pleased with it. yum yum!

it's from allrecipes.com, and since it's a slow cooker recipe, it's SUPER easy. there's a little bit of prep, but other than that, it's quick.

we added maybe a teaspoon of salt and pepper to it as well, and were really pleased with it. you could probably do even a little bit less cayenne pepper, since it was a bit spicy, but i liked it.

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Grandma Murphy's Chocolate chip/Oatmeal Cookies

As Rachael Ray would say...YUMMO!

1 cup shortening (I try to use non-hydrogenated shortening

or at least 1/2 cup Nucoa (buttery sticks) + 1/2 cup shortening

or 1 cup Nucoa or 1 cup "I can't believe it's not butter" (not using

any shortening changes the final results a bit - so experiment and

decide which you like best

3/4 cup brown sugar

3/4 cup white sugar or 1 1/2 c. brown sugar (I prefer the last)

2 eggs

1 tsp vanilla

1 tsp hot water

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

2 c. oatmeal (I use old fashioned)

1-2 cups chocolate chips

1 c. chopped nuts (Pecans are my choice)

but nuts are optional

Cream shortening, sugar, eggs, vanilla & water together,

add flour, baking soda, salt and mix well.

Add oatmeal and mix well.

Add chocolate chips and nuts and mix well.

(your choice if you spray your cookie sheets with

pam - sometimes they stick a little and some times

they don't)

Bake 350 8-12 min....they spread some as they

are baking so leave a little space between spoonfuls.

I prefer them a little soft-crispy than crisper - but in my

oven takes about 10-11 minutes. (higher elevation

could be the reason). I let them sit for a minute on

the cookie sheet before removing.

Have fun.......They freeze well..

Denice's Maple Granola

3 c rolled oats

1 c slivered almonds

1 c salted cashews (slightly chopped)

1 c. shredded sweet coconut

1/4 c plus 2 T dark brown sugar

1/4 c plus 2 T pure maple syrup

1/4 c veg. oil

1 c dried cranberries or any other dried fruit of your choice

Preheat oven to 250. In a large bowl combine oats, nuts and coconut. In a small saucepan combine maple syrup, oil and brown sugar. Heat just ot melt brown sugar and then pour over dry ingredients. Stir well. Spread into cookie sheet and bake for an hour or until dryness you like. Let cool. Add dried fruit and stir. Store in air-tight container.

egg-in-a-hole

i know this is easy, and we all know how to do it already, but we discovered a totally new way to make egg in a hole from the pioneer woman cookbook and it is AMAZINGLY easy! instead of buttering the bread, and then cutting out the hole and getting butter all over and having to spray the pan--you just melt a tablespoon of butter in the pan, and then put the break right in there, and crack the egg into the hole. the butter butters the bread and keeps the egg from sticking--and it tastes even better because it's fattier! seriously. it's so much easier and more enjoyable to make now. you can thank me later.

Peppermint Bark

I'm trying this out right now... hopefully it's good!

Peppermint Bark

1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed
1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!

Murphy Rolls

1 cup warm water
2 T. margarine/butter (very soft)
1 egg
3 1/4 c. flour
1/4 c. flour
1 t. salt
3 T. yeast

For bread machine, just dump it all in in order, and set it to dough, so it will be done in 1 1/2 hours. After it goes off, punch it down, and form into balls, or however you would like your rolls. Place on a greased cookie sheet. Let raise for 30 minutes. Bake immediately at 375 degrees for 13-14 minutes.
For no bread machine...place yeast in warm water. Let set for 5 minutes. Mix other dry ingredients together. Combine water/yeast mixture with flour mixture. Add softened butter and egg. Mix well til it cleans side of bowl. Let raise in a warm spot till dbout double, for approximately 1 hour. Punch down on floury surface. Knead for a minutes. Then form into small round rolls and continue as with directions above.