What a glorious, scrumptious pie to bake this coming weekend.  These ingredients are fresh and thrifty not putting a dent in your budget.  Give this one a whirl, and with such taste bud popping flavor, you won't be disappointed. 
 
Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
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Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Move over Dutch ovens, skillets, and crock pots: There’s a new kid in town. Sheet pans, too, lend themselves perfectly to one pot (or in this case, one pan) meals—the heroes of weeknight dinners.

Quick, delicious, and easy (in planning, preparing, and clean-up) sheet pan dinners can be built a million ways and are completely customizable to your family’s favorites.

1 pound uncooked sweet Italian sausage links, roughly chopped
3 medium sweet red peppers, seeded and sliced
1 large onion, halved and sliced
1 tablespoon olive oil
6 hot dog buns, split
6 slices provolone cheese


Preheat oven to 375°. Place sausage pieces in a 15x10x1-in. sheet pan, arranging peppers and onions around sausage. Drizzle olive oil over sausage and vegetables; bake, stirring mixture after 15 minutes, until sausage is no longer pink and vegetables are tender, 30-35 minutes.

During last 5 minutes of baking, arrange buns cut side up in a second sheet pan; top each bun bottom with a cheese slice. Bake until buns are golden brown and cheese is melted. Spoon sausage and pepper mixture onto bun bottoms. Replace tops.

Remember one of the most important steps to ensuring holiday fun, is the step of preparation.  The more you prepare ahead of time, the more you'll enjoy those individuals you love.  These cookies can be prepared in advance, frozen to ensure freshness, and then set out on a lovely platter for your Fourth of July Holiday.

1 cup instant oats
1 cup flour
1 cup brown sugar
1/2 cup coconut
1/2 tsp. baking soda
1/4 cup margarine
3 tab. water
2 tab. pancake syrup

Beat brown sugar and margarine until fluffy.  Add 1 cup of flour and beat for 2 mins.  Add water, pancake syrup, baking soda, oats, and coconut.  Mix on low speed until combined..  Drop by tablespoons onto greased cookies sheet.  Bake at 350 for 12 minutes or until the edges are golden.

​I was in Aldi yesterday picking up a quart of strawberries for $1.29.  Knowing I had some leftover blueberries from last month's food pantry bag stashed deep in the freezer, I knew I had a red, white, and blue concoction to share. This recipe is quick, thrifty, and easy to make.  You can put these beauties together in around 30 minutes and surprise your family tonight with a real treat!

Aldi's blueberries were on sale for $1,29 a pint this week!

Biscuit

2 cups fresh strawberries, sliced
1 1/2 cups blueberries
3 tab. pancake syrup

Shortcakes

2 cups whole wheat or white flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup cold butter or margarine, cubed
1/2 cup milk
1/4 cup pancake syrup

Cool Whip

In a bowl, mash 2/3 cup strawberries with syrup.  Add the rest of the strawberries and blueberries.  Refrigerate. In a bowl mix flour, baking powder, salt, and soda.  Cut in butter until mixture resembles coarse crumbs.  Whisk in egg, milk, and syrup until just moistened.  Turn out on lightly floured board and roll into 3/4 inch thickness. Cut with a  2 1/2 inch biscuit cutter or inverted drinking glass.  Place on greased cookie sheet two inches apart. Bake at 400 for 12 - 15 minutes or until lightly browned.  

Split shortcakes and fill with berry filling and cool whip.  Place more on top if desired.

I was just at Winn Dixie when low and behold there are HUGE packs of chicken thigh specials!  For only $1.59 a pound you can pick up a good size tray for your Fourth of July BBQ.  What a special treat!  All you need is a package of hot dogs and you've got a great grill-in fare happening at your place on the Fourth!

At this very moment, buy one get one Ball Park Franks are on sale.  Nothing like splurging a buck on some good dogs.  Just seems to make the festivities all the better!

This recipe adds flavor through and through allowing you to marinate overnight.  So get cooking and slip some of these thighs into a Ziploc baggie for tomorrows grill fest.

1/3 cup yellow mustard
1/2 cup packed brown sugar
1/4 tsp. cinnamon
1/4 tsp. crushed red pepper flakes (optional)
8 - 10 bone in chicken thighs

In a bowl mix all ingredients.  Place chicken in a Ziploc bag and reserve 1/4 cup marinade.  Pour rest over chicken and place in refrigerator overnight.  Grill chicken covered over medium heat until thermometer reaches 170 degrees.  Serve with reserved marinade.

Have you ever wondered how real Caesar Salad is made?  This recipe has been with me for years, and I can attest you'll taste none better.  Need something special for your Fourth of July table yet?  Then give this a try.  Got to have some special fare for the holidays!  

For the Croutons:
3 cups French or Italian bread cubed
2 tab. extra virgin olive oil
1 tsp. Italian herb blend
1 tsp. salt
1/2 tsp. pepper
Toss bread cubes with ingredients and bake in a 450 degree oven for 8 to 10 min.  turning occasionally.  Set aside to cool.

For the Salad:
1 large clove of garlic, peeled
1 large head of Romaine lettuce
2 tab. fresh lemon juice
1 soft boiled egg (cooked in boiling water 1 minute, left in its shell)
3 anchovy fillets mashed
1/2 tsp. Worcestershire sauce
1/3 cup extra virgin olive oil
1/3 cup freshly grated Romano cheese
Cut garlic clove in half and rub around inside of a wooden bowl.  Discard.  Break Romaine lettuce into bite size serving pieces.  In a small bowl combine lemon, egg, Worcestershire sauce, and olive oil.  Whisk well. Toss mixture with salad and toss with cheese.  Top with croutons.  Serve immediately.

Happy Fourth of July!  I happened to receive a bag of mixed cabbage in my food pantry bag. Anytime you receive a bag of fresh veggies in your food pantry box, one must ensure there is a recipe handy to construct it quickly.  

​Often, these items are handed out on the expiration date.  You can just tell they won't be any good the following day.  This recipe is quick and will use ingredients you already have on hand to make this delicious side for dinner this evening.  

Did you know? The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds somewhat like "cole") or "koolsalade" meaning "cabbage salad".


1 bag of coleslaw mix
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed, optional
1/2 teaspoon mustard
1/4 teaspoon salt

In a medium bowl place cabbage mix. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

Fourth of July will be here before you know it, and I do hope you're planning a menu for your family that celebrates the holiday.  Enjoy a close family dinner on the grill and try this thrifty delicious punch recipe.  Now, here is the "kicker".  You can serve this to little ones due to its great taste.  You can also "spike" it with some vodka or rum for the adults for that island theme.  No need for extra mixers then!

Afterwards, make sure you've made an easy clean up and grab a blanket to take in your local fireworks.  Memories made today, last a lifetime tomorrow.

1/2 cup sugar
1 quart of water
1 can frozen lemonade
1 can frozen orange juice
64 oz. can pineapple juice
(1) 2 liter bottle of 7-Up (or store brand)

Add sugar to 1 quart of water and bring to boil.  Stir until dissolve.  Let cool.  Add lemonade and orange juice to water.  Mix well.  Add pineapple juice and 7-Up.  Fills an average size punch bowl.  Top with strawberries, berries, slice of lime, or pineapple if you'd like.
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Here's a quick, yummy sandwich that's thirty to make.  With only a few ingredients, you have a wholesome, healthy meal that everyone is going to enjoy. 

Most food historian generally think that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur.  This original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter.  It was originally served in 1910 in a Paris cafe.

​If you love French Toast, you will definitely love this sandwich.  The basic sandwich is a double-decker sandwich, two slices of white bread containing ham, turkey, or chicken, and a slice of cheese that are dipped in beaten egg and fried in butter.  The secret to this sandwich is the batter, and getting it fried just right.  This sandwich is crisp on the outside and custardy on the inside.

2 tablespoons mayonnaise
4 slices multigrain bread
2 ounces thinly sliced deli turkey
2 ounces thinly sliced smoked deli ham
2 ounces sliced baby Swiss cheese
2 large egg eggs, beaten
1-1/2 teaspoons confectioners' sugar

Combine mayonnaise and wasabi; set aside. In another bowl, combine mango and brown sugar; puree with an immersion blender or in batches in a regular blender. Set aside.

Assemble sandwiches by spreading two slices of bread with mayonnaise mixture. Layer slices evenly with turkey, ham and cheese. If desired, spread remaining bread with chutney. Top meat and cheese with remaining bread. Dip sandwiches in eggs.

In a large nonstick skillet coated with cooking spray, brown sandwiches over medium-high heat about 2-3 minutes on each side.

Here's an awesome dinner if you're in a bit of a rush and need to throw something together quickly. These "sheet pan" recipes have been all the rage these last few years.  Seems to be anything we can pull together quickly and tastefully is the only thing fits into our busy lifestyles today.

If you've got a local produce store, this can be one thrifty dish as you can buy only the amount needed for this recipe.

2 medium potatoes, cut into wedges
3 large fresh Brussels sprouts, thinly sliced
3 large radishes, thinly sliced
1 cup fresh sugar snap peas, cut into 1/2-inch pieces
1 small carrot, thinly sliced
2 tablespoons butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tilapia fillets (6 ounces each)
1/2 teaspoon dried tarragon
1/8 teaspoon salt
1 tablespoon butter, softened
Lemon wedges and tartar sauce, optional


Preheat oven to 450°. Line a 15x10x1-in. sheet pan with foil; grease foil.

In a large bowl, combine the first five ingredients. Add melted butter, garlic salt and pepper; toss to coat. Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes.

Remove from oven; preheat broiler. Arrange vegetables on one side of sheet pan. Add fish to other side. Sprinkle fillets with tarragon and salt; dot with softened butter. Broil 4-5 in. from heat until fish flakes easily with a fork, about 5 minutes. If desired, serve with lemon wedges and tartar sauce.