Independence Day Favorites

Amid the traditional BBQ fair of hamburgers, hotdogs, potato salads and watermelon, one thing sticks out in my mind as an All-American winner.  Blueberry pie and homemade ice cream tops my list.  Here is my most favorite recipe for both.  Freedom and independence is the reason for the day and I am grateful to live in this beautiful country.   Happy 4th of July to you all!

All-American Blueberry Pie

1 double pie crust (store bought or homemade)

6 cups blueberries
1 cup sugar
1 cup blueberry jam
3 tablespoons corn starch
Grated zest and juice of 1 lemon
Pinch of kosher salt
2 tablespoons unsalted butter, diced

Glaze:
1/2 cup sugar
Juice of 1 orange (about 1/4 cup)

Generously coat a 9-inch pie plate with butter.  Lay first pie crust into pan. 


Preheat oven to 425 degrees.  Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, corn starch, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely.


Spoon the filling into the crust-lined pie pan. Dot with the butter. Lay second pie crust over the top, folding edges under edges of bottom crust.  Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.


Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes.


Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.


Remove the pie from the oven and allow it to cool overnight before slicing.  Serve with homemade ice cream.

Homemade Vanilla Ice Cream


1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tablespoons sugar
2 teaspoons vanilla
2 cups whole milk

Mix all ingredients into your ice cream freezer and whisk till combined.  Follow your freezer's instructions whether it be a table top model or an old-fashioned crank.  Once frozen, put ice cream into an air-tight container and put in freezer to harden for 1 to 1 1/2 hours more.  

Memorial Day

For the last 11 years I have had to work many holidays, including Memorial Day weekend.  Memories of times at the lake, BBQing, spending time with family and celebrating the holiday still linger in the back of my mind.  This weekend was no different than the previous ten years.  To celebrate at work, the team leads were asked to bring side dishes that went well with the typical BBQ fare.  This is what I brought and hope you all enjoy trying these recipes.  By the way, I am so looking forward to spending the entire 4th of July weekend off.  WHAT A TREAT!!!  Stay tuned for what comes next!

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 cups shredded Cheddar

Preheat oven to 350 degrees F. 

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Thanks Paula Deen!

Patriotic Berry Trifle

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced 

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.


Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Thank Sunny Anderson

Key Lime Pie

This is one of my summer dessert favorites.  This recipe is an easy one that will give you perfect results every time.

Key Lime Pie

2 cups sweetened condensed milk
6 egg yolks
2/3 cup lime juice
1 graham cracker pie shell
whipping cream


Preheat oven to 325 degrees.  With a hand-held mixer or whisk, combine condensed milk, egg yolks and lime juice.  Pour into pie shell and bake in oven on middle rack for 20 minutes or until filling jiggles only slightly when shaken.  Cover pie and chill in refrigerator for 2 hours before serving.  Top with whipping cream.

Orange Julius

Just got a personal request for this.  Brings back memories of cruising the mall as a teenager.  Those were the days.  Smells of Aquanet, Polo cologne and cherry lip gloss in the air.  The original has raw egg whites in them but this is an easier version.

Orange Julius Drink Recipe

1/3 cup orange juice concentrate
1/2 cup water
1/2 cup milk
1/2 teaspoon vanilla
5 or 6 ice cubes

Mix in blender on high