Home is Where the Love Is

Turning a house into a home…

Wineberry Pie and a New Dinner Recipe

It’s wineberry season again!

It was fairly cool this morning, so Katie and I went to pick some more wineberries. We got about 4 cups, and there are still a lot that need to ripen before we can pick them. As soon as we got home, I started making a pie.

Because there are few wineberry recipes, I decided to use the cherry pie recipe my brother used.

Margo’s Can’t Eat One Piece [Wineberry] Pie

  • 4 cups sliced halved fresh cherries (sweet cherry, like Bing) [or wineberries in this case]
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice or 1 tablespoon vinegar
  • 1 unbaked 9-inch deep dish pie pastry

Topping

  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons cold butter or 3 tablespoons margarine

1. In a bowl, combine the first 6 ingredients; pour into pasty shell.

2. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until mixture resembles coarse crumbs.

I always dreaded those three words: “Cut in butter.” I had the hardest time trying to mix the ingredients. Then one day, we bought this magical fancy-schmancy doodad that made “cut in butter” a little less scary. Okay…maybe it’s not all that fancy-schmancy to the rest of the world, but since we’ve never had one before, I was thrilled when we got one.

Yes, that fancy-schmancy doodad is just a pastry blender. Still exciting in my book.

Sprinkle over filling.

3. Bake at 375F for 50-60 min or until bubbly and golden brown. Cover the edges of the crust during the last 20 minutes to prevent over browning.

I just had a piece and it was excellent!

For dinner tonight, I used a new recipe. I found it on Pinterest a few weeks ago and thought it sounded pretty good.

Super Satisfying Chicken Spaghetti

  • 8 ounces angel hair pasta
  • 2 cups chopped, grilled chicken or 1 large can of chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 10-ounce can Rotel diced tomatoes and green chiles, undrained
  • 8 ounces sour cream
  • Sprinkling of Parmesan or Mexican-blend cheese

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9″ x 13″ baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

This. Was. Amazing. Seriously – I haven’t had a dish this good in a long time. Everyone loved it! It was incredibly easy to make, and you have the option of making it healthier with low-fat/low-sodium ingredients. It will definitely become a regular in this household.

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