Cooking

Fruit Hand Pies

~ lindy

Fruit Hand Pies

*Recipe makes 8 hand pies

*Silpats or Parchment Paper

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Bake Hand Pies in a preheated 400*F. oven for 18-20 minutes or until golden brown.

*Rectangle Cookie Cutter or cut rectangles with knife or pizza cutter

*1 box Pillsbury ready-made Pie Crust, you will need both crusts

*1 Egg, whisked with 1 tablespoon of Water, egg wash

*Large Sugar Crystals,  topping

Fruit Fillings:

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Use canned pie fillings if desired.

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The following fruit filling recipes will make more than you will need for the Fruit Hand Pies

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Blackberry Filling

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* 2 cups Blackberries

*1/4 cup Sugar

*Zest and Juice from 1 small Lime

*1-2 teaspoons Ultra Gel (arrowroot)

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Blueberry Filling

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*2 cups Blue Berries

*1/4 cup Sugar

*1 tablespoon Lemon Zest or Orange Zest

*2 tablespoons Fresh Lemon or Orange Juice

*1-2 teaspoons Ultra Gel (arrowroot)

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Strawberry Filling

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*2 cups Sliced Strawberries or 1 and 12 cups sliced Strawberries and 1/2 cup diced Rhubarb

*1/4 cup Sugar

*1 tablespoon Lemon Zest

*2 tablespoons Fresh Lemon Juice

*1-2 teaspoons Ultra Gel (Arrowroot)

*

Directions for Fillings:

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With all 3 fruit filling recipes, stir together each individual recipe ingredients except for the fruit (using 3 separate bowls)  and  stir  until combined and then add the fruit and set bowls aside until the sugar is dissolved.

Strawberry Rhubarb Filling

Blueberry Filling

 

Blackberry Filling

Enjoy!

Lindy

 

Garden Vegetable Lasagna

~ lindy

Garden Vegetable Lasagna

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**You will need an Extra Large Baking Dish, sprayed with cooking spray

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*12 Western Family Lasagna Noodles, Extra Wide, cooked according to directions on package.

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Sauté Vegetables: 

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*3 tablespoons Extra Light Olive Oil

*10 to 12 Button Mushrooms, sliced and sautéed

*3 small Zucchinis, sliced then halved

*8 cups Baby Spinach, added to the sautéed mushrooms

*1 and 1/2 tablespoons Bottled Minced Garlic

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In a skillet on medium heat, sauté the mushrooms first, about 5 minutes or until most of the moisture is removed. Then add the zucchini and cook for another 2 minutes and lastly add the spinach and garlic until wilted.
Remove sautéed vegetables from heat and drain off any extra liquid before adding to the sauce.

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Chunky Marinara Sauce

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*3 Jars (25 ounce each) Marinara Sauce, if desired Or use the following homemade chunky marinara Sauce
OR

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Homemade Marinara Sauce

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*1/4 cup Extra Light Olive Oil

*2 medium Carrots, finely diced or use Food Chopper

*1 Stalk Celery, finely diced

*1 large Yellow Onions or 2 large Shallots

*3 Cloves of Garlic, pressed or grated

*1 teaspoon chopped fresh Oregano

*Pinch Red Pepper Flakes

*1 can 28 ounce can tomato Sauce Purée

*1 can 28 ounce can Whole Tomatoes, coarsely chopped, juice set aside or 8 Roma Tomatoes, diced

*8 to 10 Basil Leaves

*Kosher Salt and Freshly Ground Black Pepper, to taste

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In a skillet on medium heat, heat Olive oil and add carrots, celery and onions. sauté vegetables until soft and translucent about 8 minutes. Then add garlic and sauté another minute, stir in oregano, red pepper flakes, tomato purée, chopped tomatoes, salt and pepper.

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Simmer and cook 30 minutes or until sauce thickens.

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Lasagna Cottage Cheese Filling

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*1 Container Low-fat Cottage Cheese

*1 and 1/2 cups Grated Parmesan Cheese

*2 cups Shredded MontereyJack Cheese

*1 Egg, slightly beaten

*1 teaspoon Sea Salt

*1/4 teaspoon Freshly Ground Pepper

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Lasagna Topping:

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*4 cups Mozzarella or Monterey Jack Cheese OR a combination of both

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Assembling Lasagna:

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Preheat oven to 400*F. oven.

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Bake Lasagna in the oven 45 minutes covered with foil, then another 10-15 minutes uncovered.

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In a deep 9×13 baking dish, sprayed with cooking spray, add a small amount of marinara sauce to the bottom of the baking dish. Now Layer:

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*One layer of lasagna noodles (4) on sauce

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*1/3 of the cottage cheese mixture spread over noodles

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*1/3 of marinara mixture spread over vegetable mixture

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Repeat 2 more times ending with a layer of lasagna noodles and top with 4 cups grated cheese. Cover with foil and bake.

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Remove from oven and let rest 15 minutes before serving.
 

Enjoy!

Lindy