Apple Pie


Preheat oven to 425 degrees with your oven rack in the lowest position.

Pie crust for top and bottom and bottom of your choice

4-5 Granny smith apples, peeled, cored and sliced thin

4-5 Fuji apples, peeled, cored and sliced thin

1/3 cup sugar

2 Tbsp brown sugar

1-1/2 tsp lemon juice

1/2 tsp cinnamon

1/2 tsp salt

1-1/2 Tbsp cornstarch

Milk for brushing the top of the pie

Sugar to sprinkle on top of the pie

Place apples, sugar, brown sugar, lemon juice, cinnamon and salt in a deep pan and cook on medium heat about 10 minutes until apples soften.
Remove from heat and stir in cornstarch.

On a parchment paper lined cookie sheet lay out softened apples and their juices. Places pan in freezer 12-15 minutes until they become room temperature.

Spoon apple filling into bottom crust. Place top crust on top and brush with milk and sprinkle with a little bit of sugar. Place pie on a foil lined baking sheet bake.

Bake at 425 degrees for 10 minutes and then turn down oven to 350 degrees and continue to bake for 40-50 minutes.

Let cool completely on a rack. Serve with vanilla ice cream and ENJOY!! :)

Double Berry Pie


Preheat oven to 400 degrees. Make sure you oven rack is placed in the middle of your oven.

1 pie dough recipe for top and bottom crust

18 ounces Blackberries

18 ounces Raspberries

1/2 cup sugar plus some for sprinkling on top

1 tsp lemon juice

Pinch of nutmeg

3 Tbsp quick cook instant tapioca

Milk to brush on top crust

In a large bowl place berries, sugar, lemon juice, nutmeg and tapioca. Gently fold together until berries are covered with sugar and let set on counter for 30 minutes.

Place berries into bottom crust. Cover with top crust pinching together. Brush top of crust with milk and sprinkle with sugar. Cut slits in top crust.

Place pie on a foil lined baking sheet and place in preheated 400 degree oven for 30 minutes. Turn down oven to 350 degrees and continue to bake for 30 minutes.

Remove from oven and let cool completely before serving or else the filling will be runny! Serve with a scoop of ice cream and ENJOY! :)

Lemon Raspberry Cheesecake



Preheat oven to 325 degrees. Line the bottom of your 9 inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.


2 cups lemon shortbread cookie crumbs

2 Tbsp sugar

1/2 cup butter melted

4-8 ounce blocks of cream cheese softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp lemon extract

2 Tbsp fresh lemon zest diced fine

1 cup heavy whipping cream

In a small bowl place cookie crumbs and sugar add melted butter and stir to all crumbs are coated. Place in the bottom and 1/2 inch up sides of spring form pan and place in the freezer while you make your filling.

In bowl of mixer place cream cheese and beat until cream cheese is fluffy. Add sugar,cornstarch,vanilla,lemon extract and zest beat  until combined well. Turn mixer down to lowest speed and add eggs one at a time just until each egg is combined. Turn off mixer and by hand stir in whipping cream. Pour into prepared crust and bake at 325 degrees for 75-80 minutes. Remove pan from oven and set on a rack. Let cool for 15 minutes and then run a knife around edge of pan. Continue to cool for another 45 minutes on rack and then place in fridge to set at least 4 hours.


3 ounces butter, room temperature

1 cup sugar

2 eggs plus 2 egg yolks

2/3 cup fresh lemon juice

1 tsp lemon zest diced fine

In bowl of mixer place butter and sugar, beat for about 2 minutes. Slowly add eggs and egg yolks beat for about 1 minute. Slowly stir in the lemon juice. Your mixture will look curdled but don’t worry it will be come smooth. Transfer in a medium sauce pan and cook on low heat until becomes smooth. Turn heat up to medium and stirring constantly cook until curd thickens about 15 minutes. Remove from heat and stir in zest. Place into a bowl and cover with plastic wrap making sure your plastic wrap touches the top of the curd so you don’t get a skin. Place in fridge and let cool completely.

12 ounces fresh raspberries rinsed and patted dry.

Once your cheesecake as firmed up (about 4 hours in the fridge) Place completely cooled lemon curd on top of cheesecake. On top of lemon curd arrange your raspberries. Place in fridge until ready to serve.

ENJOY!! :)

Beer Batter Onion Rings


Fill your deep fryer to the max level with veggie oil and heat to 375 degrees. If you don’t have a deep fryer in a Dutch oven or heavy cast iron pan fill with a few inches of oil on medium high heat till reaches 375 degrees

2 large sweet onions, vidalia
Milk to cover onion slices
1 cup flour
1-12 ounce bottle of beer, I prefer a dark beer
2 tsp cornstarch
1 tsp salt
Black pepper to desired taste

Peel and cut onion slices in 1/2 inch thick slices. Place in a pie plate and cover with milk. Let sit in fridge for about an hour..
In a shallow baking dish whisk flour, cornstarch, salt and pepper. Whisk in the beer until the batter is smooth like pancake batter.
Dip onion rings in batter, coat completely. Drop rings into deep fryer working in batches each batch 4-6 minutes until golden brown. Remove to paper lined plate.
Serve with you favorite dipping sauce and ENJOY!!:)

Red White And Blue Berry Poke Cake



Preheat oven to 350 degrees. Grease and flour Three 9-inch round cake pans and set aside.


For The Cake:

4 cups cake flour

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp vanilla

8 lrg egg whites, room temperature

1 small box strawberry jello

1 small box blue berry blue jello

2 cups boiling water

Sift the cake flour, baking powder and salt together into a small bowl and set aside.

In bowl of mixer place butter and beat on medium until fluffy and light in color about 4 minutes.

Slowly add the sugar to the butter and continue to beat until combined and very light in color.

Combine milk and vanilla, stir together.

Add flour mixture into mixing bowl with butter mixture in thirds, alternating with two equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of the egg whites into your cake batter. Then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted center removes clean.

Place cakes in pans on cooling racks for 10 minutes. After 10 minutes turn out of pans and let cool completely.

Once cakes are cooled completely place 2 of the cakes in their own pie plate set the third layer aside for later when stacking. Poke each layer of cake with a large serving fork about 1/2 inch apart. Bring 2 cups of water to a bowl. Mix each packet of jello with one cup of boiling water, Stir till completely dissolved and let stand about 10 minutes, pour red jello over one layer of cake and blue jello over other layer of cake slowly. Place in fridge at least 3 hours to set. Once jello is set you may need to set bottom of pie plate in warm water to help release the layer of cake.

Frosting and Filling:

2 eight ounce blocks of cream cheese, room temperature

1 cup powdered sugar

1 Tbsp vanilla

4 cups heavy whipping cream

1 cup fresh blueberries

1 cup fresh thinly sliced strawberries

Before you begin place your mixer bowl and whisk attachment in the freezer for about 30 minutes.

Place cream cheese, powdered sugar and vanilla in your mixer bowl. Whisk until combined and cream cheese is fluffy. With mixer on low speed slowly pour in heavy whopping cream. Turn up mixer to medium high and beat till becomes stiff and desired consistency.


Place strawberry poke and soaked cake on cake board and add frosting mixture on top then blueberries. Place plain cake layer that was set aside on top. The add frosting and strawberries on top. Place last layer of blue berry poked and soaked cake on top. Frost and decorate cake as you like. Store Cake in fridge till ready to serve, ENJOY! :)

This post is part of a Monthly group post of Red White and Blue Creations from our kitchens! To see the rest please visit….



Caprese Corn Salad


6 ears of corn husked and cleaned
2 cups grape tomatoes, halved
1 bunch green onions, thinly sliced
8 oz mozzarella cheese, chunked
1-1/2 cups fresh basil leaves

3 TBsp white wine vinegar
2 tsp kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil

Shear the corn kernels off the cob and place into a bowl. Toss tomatoes, green onions and cheese.
Make your dressing by whisking vinegar, salt and pepper in a small bowl. Slowly add oil whisking until dressing is combined.
Pour vinaigrette over salad and toss to coat. Cover and let set at least 15inutes before serving. Before serving tear basil leaves add to salad and toss.

Tater Salad





8-10 white potatoes, peeled, chopped and boiled to desired softness

12 eggs hard boiled

1 small purple onion diced fine

4 ribs of celery diced fine

3-4 dill pickles diced fine

2 small cans of diced olives

1 cup of mayo

2 squirts mustard (about a tsp)

1 Tbsp white vinegar

Peel and chop white potatoes and boil them to your desired softness. I boil mine about 7 minutes. Drain and cool.  Place in a large bowl.

Hard boil your eggs, let cool then peel and dice. Add to your cooled potatoes.

Dice your onion, celery and pickles and then add to your potatoes.

Add your  olives.

In a glass measuring cup add mayo, mustard and vinegar. Stir until combined.

Add your mayo mixture to your potato bowl and stir up.

I like to add a little salt and white pepper to taste at this point but you don’t have.

Place in fridge and serve when ready. ENJOY!! :)