Pie Crust

This recipe is from my friend Sierra Prina.  Best pie crust I have ever had.   

1 teaspoon salt
1/2 cup sugar
3 cups flour
1 1/2 cup shortening
2 eggs
1 tablespoon cold water
1 tablespoon apple cider vinegar

Combine all dry ingredients and cut into shortening until crumbly.  Make  well, add remaining ingredients.  Mix only until blended.  Roll into balls and refrigerate until chilled through.  

Roll and place in pie dish.  Bake at 350 15 minutes or until edges start to turn brown.

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use liquid dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk. 
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Creamy White Chili

Ingredients

• 1 pound boneless skinless chicken breasts or tenders cooked and shredded
• 6-8 strips bacon cooked and crumbled
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 2 cups white corn, frozen or canned
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a saucepan, sauté the onion and garlic in oil.
• Put all ingredients in crock pot except the sour cream and whipping cream.
• Cook on high 2 hours or low 4 hours.
• Just before serving stir in sour cream and whipping cream.  Heat
• Yield: 7 servings.
• Serve with grated cheese, sour cream, tortilla chips, guacamole, fresh salsa.
• I usually double this and it fills my 5 qt crock pot.

Butternut Squash Soup

1 butternut squash, peeled, seeded and cubed
1 onion, chopped
1 large potato, peeled and cubed
4 cups chicken broth
1 8 oz cream cheese

Place squash, onion, potato and chicken broth in a crock-pot.  Cook on low heat for 5 hours.  Place cream cheese in crock-pot and blend everything with a hand blender or run everything through a  blender.  Warm and serve.

Sweet and Sour Chicken or Pork

2 pounds pork boneless top loin or 2 pounds chicken breasts for tenders
vegetable oil
1/2 cup flour
1/4 cup cornstarch
1/2 cup water
1/2 teaspoon salt
1 large egg
1 can pineapple tidbits in syrup, drained, syrup reserved.
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Cut meat into 3/4 inch pieces.  Heat 1 inch oil in pan or use deep fryer.

Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth.  Stir meat into batter until well coated.

Add meat pieces, one at a time into oil.  Fry about 20 pieces at a time for about 5 minutes, turning 2 or 3 times, until golden brown.  Drain on paper towels, keep warm.

Add enough water to reserved pineapple syrup to measure 1 cup.  Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, and garlic to boiling.  Reduce heat. Cover and simmer about  minutes. 

Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.

You can add the meat into the sauce and serve with rice, or put the meat on the rice and add the sauce

Party Cake

1 white cake mix
2 packages Danish Dessert-strawberry or raspberry
1-10 oz package frozen strawberries or raspberries-could use fresh fruit, 1 pound
1 8 oz cream cheese-softened
8 oz cool whip or whipped cream

Mix cake as directed.  Place 1/2 in a 9x13 pan.  Use left over batter for make cupcakes or double the recipe and make two cakes.

Mix Danish as directed.  Cool and add fruit.

Mix softened cream cheese with powdered sugar.  Add whipping cream.  Spread over cooled cake and top with the danish dessert mixture. Refrigerate 4 hours. 

Special K Treats

1 cup Karo Syrup
1 cup sugar
1 cup peanut butter
6 cups Special K Cereal
6 oz chocolate chips
6 oz butterscotch chips

Boil Karo and sugar.  Add peanut butter, mix well.  Add cereal, mix well and spread into pan. Top with the chocolate and butterscotch chips.  Place under broiler until chips are melted.  Spread and cool.