Sunday, June 5, 2011

Really Ravishing Rhubarb Pie

My friend Hailey told me about this rhubarb pie on her blog.  It looks a little funny, but tastes great.  When Evan asked me what was in it, he said, "next time, just don't tell me!"


  • 1 (9 inch) unbaked pie crust in pie pan
  • 4 cups chopped fresh rhubarb
  • 1 egg
  • 1 1/2 cups white sugar
  • 1 cup sour cream
  • 1/3 cup all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted

Preheat the oven to 450 degrees F (220 degrees C).

Spread rhubarb in an even layer in the bottom of the crust.

In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.

In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40-50 minutes, or until the edges have puffed, and the topping is golden and the pie is bubbling. The center may still be slightly jiggly. Cool completely before slicing and serving.

Easy Chicken Enchiladas

I have been trying for YEARS to make enchiladas like you get at restaurants and have FINALLY found a good recipe.  It was actually in a recipe book that I don't like and don't use very much.  Everything that I'd made out of it was made out of a can in the past, so I kind of just put the book away, but with a name like Campbell's Quick and Easy Recipes, you'd sure like to use it for quick and easy sometimes, wouldn't you?

10 oz cooked chicken chunks (I used some frozen chunks I had)
1 1/2 C shredded cheddar
1 can (4 oz) chopped green chiles
1/4 C chopped onion
1 10 oz. can enchilada sauce
8 6" corn tortillas
Shredded lettuce
Sour cream
Diced tomatoes

Combine chicken, 1 C cheese, chiles, and onion.

In the bottom of a 3-quart oblong baking dish, spread 1/2 can of the enchilada sauce.

Fill each tortilla with 1/3 C of the chicken mixture.  Roll up and place seam-side down in baking dish.

Pour the rest of the sauce on top.  Put the extra cheese on top.

Bake at 350 for 25 minutes, or until hot.  Top with lettuce, sour cream, and tomatoes.

I didn't really measure my chicken, so I we actually made a lot more than it said it would make, and I froze some.  I added extra cheese, using both cheddar and mozarella.  The kids actually liked these!

Food Storage Tres Leches Cake

I usually don't like Tres Leches Cake because it's not chocolate, but this food storage cake was sooo good!  We ate it at RS with strawberries and cream.  Loved it!  The recipe and picture are from Everyday Food

Heat oven to 350 degrees F.
Pam or grease a 9 X 13 cake pan

Blend in blender: (put water in first)
1-1/2 Cup water
1/2 Cup + 1 T Dry Powdered Milk

In a mixer:
1 box yellow cake mix, dry
1/3 Cup oil
3 large eggs
1 Cup of the milk mixture from above and reserve the rest in the Refrigerator.
Beat the cake mix, oil, eggs, and 1 Cup milk mixture for 2 minutes on med. speed in the mixer.
Pour into prepared cake pan and bake at 350 degrees for about 30 minutes.
COOL in the pan before continuing.

In Blender:
1/2 Cup hot water
1-2 T butter
1 Cup Dry Powdered Milk
1 Cup Sugar

Blend VERY WELL in blender add reserved milk mixture above & blend briefly again.
Using a dinner fork, poke holes all over the cake. Pour the milk mixture evenly over the cake.
Refrigerate at least 1 hour or until liquid is absorbed.  Over night is best!

Serve with whipped topping
Garnish with Sliced Almonds or Toasted Coconut
Store left overs in the Refrigerator