So Simple Strawberry Shortcake

The other day, after going on about fresh local veggies and produce, I mentioned that I was going to try out a very simple shortcake recipe.  Let me tell you, it was so easy.  And, it was devoured within minutes...maybe seconds.  The best thing about it, was that it took me about 10 minutes total to get it in the oven, and about 10 min. to bake. So, even though I hadn't planned on having Strawberry Shortcake until I was posting about it right before dinner, it still happened, and was a very delicious ending to our dinner.

Here ya go!  Super fast, and super yummy strawberry shortcake!

simple strawberry shortcake

shortcakes:
2 1/4 cups All Purpose Baking Mix
5 tbsp. sugar
4 tbsp. butter, melted
1/2 c. milk

strawberry mixture:
4 c. strawberries sliced
4-5 tbsp. sugar

1. Preheat oven to 450.

2. Stir together ingredients until well blended.

3. Drop by large spoonfuls onto ungreased cookie sheet.

4. Bake 10-12 minutes or until golden brown.

5. While shortcakes are baking, mix strawberries and sugar together. Chill until ready to serve shortcake.

6. Slice cakes in half and strawberries (or your fruit of choice) and top with whipped cream.

The Simplest of Gifts

Their eyes were giddy with excitement at the thought of cookie dough. I had them each pull up a stool to help mix the ingredients. Such simple ways to celebrate the season. All I had said was,

"Let's put on some Christmas music and make cookies!"

With cheers of delight they scurried down the stairs, so ready to soak in the joy of the moment.

It challenges me to see their eager hearts and open hands, ready to receive a gift.

Do I so willingly rush to the manger to see the child? Do we find the gift in even the smallest of joys?

As we rolled our favorite holiday cookies, I thought of how precious of a memory we were forming in our own lives. To see the gifts of the season, in the simplest of ways...lights on the houses, bells ringing out front of grocery stores, people humming carols to themselves as they look for treats for the under the tree... might I find these gifts today.

Linking up with Tuesdays Unwrapped today.

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As promised the recipes from this weekend's dessert:

noel nut balls

(a.k.a. Snowballs, Mexican Wedding Cakes)

2 cups all purpose flour

1/4 cup sugar

1/2 tsp. salt

1 cup butter (2 sticks)

2 tsp. vanilla

2 cups finely chopped pecans

1/2 cup powdered sugar

Sift flour, sugar, and salt together. Work in butter and vanilla. Add 2 cups of pecans and mix well. Form into 1/2 in. balls and place on greased cookie sheets. Bake at 350 for 8-10 min. Roll in powdered sugar while still warm. So cute in cupcake liners and wrapped up for a gift! Or beautiful set out on trays.

MY NEW FAVORITE HOLIDAY TREAT!!!

(i love this recipe, because they are divine and only 3 ingredients!!)

mint oreo truffles

1 package mint oreos (finely crushed)

1 package cream cheese (softened)

2 packages of semi sweet chocolate squares, melted (chips work fine as well)

Crush oreos in plastic bag (or food processor) and place in large mixing bowl. Add softened cream cheese and mix well. Form into 1 in. balls. Then roll (or dip) in melted chocolate. (this is the only tricky part...using a spoon and kind of rolling it in the chocolate was easiest for us). Refrigerate for at least 20 min. to harden. (NO BAKING REQUIRED!)

chocolate covered strawberries

melt semi sweet chocolate chips, and dip strawberries in chocolate. stick in the fridge until time for party...then put on a pretty tray, and voila! your party just got fancy.

(picture credits: http://www.goodeatsblog.com/2007/12/oreo-truffles.html)

Twas the Night Before Thanksgiving...

Ok, so is it just me, or are there way too many favorite foods to try to cram into one meal on a Thursday in November?

Last week, when I asked my kids what what they were wanting to see on our Thanksgiving table, I started to feel a little overwhelmed. Their favorite Thanksgiving meal is a little different than my family's menu plan, and even though I have tried to cram it all in in the past, I think I'm past that point. For the amount of work that's involved, but also because there's just too much food when we try to cram it all into one meal. Why stuff so much in to one day?

Thus the development for another holiday meal plan at our abode. This year, we're going to have some of our favorites (mainly my kids favs) and then tomorrow, we'll take our traditional sides and desserts to our families feasts.

Here's our plan...feel free to start your own new tradition! I'd love to hear what your Thanksgiving Eve line up would be!

Twice as Good

I put my Mom's shirt on today. Partly because it's one of those that looks so fallish that it has to be worn at least once a year during this time of year. And, partly because there's some part of me that longs to be close to those who know me at this time of year.

I made pumpkin chocolate chip muffins today, as my children played in the backyard with a sweet friend who came over for a playdate. It was such a warm fall day, that I could have the window open to hear as they laughed and played. I baked, and they played...and there seemed to be a sort of celebration in the air.

While I was pouring batter into the pan, Pandora faithfully played my Sara Groves station, as it does most days, and this song came on. (video to follow for email readers)

Sara Groves - Twice As Good from Sara Groves Music on Vimeo.

Every time, no matter how many times I've heard this song, this line makes me tear up...with my good news, you're dancing on the table.

Ever since Emily wrote about paying attention to what makes you cry, I have been. And, this sentence puzzles me. Why would such a seemingly simple phrase touch such a place in my heart.

I think the answer comes in watching my daughter and a best friend jumping on our trampoline in delight, or taking muffins to dear friends, laughing with my sister about life, or thanking a teacher for their gift to my child. I find joy in celebration. Life in sharing the burden together. Knowing I have friends who would stand up on a table and cheer for me...or sit there and cry with me, when I make a mess in my own life. Life is not always easy to celebrate, but with the gifts of friends around us, we are able to join each other as we walk this path, in celebration. And I am so grateful.

Remember the Veggies...

I've been kind of quiet ever since 31 days. Partly because I feel like I said everything in the world that I could ever say about celebrating. But, partly because of birthdays and drama. Either way, all of a sudden, I realized Thanksgiving is this week, and I've barely chatted about it here!

As I looked for Thanksgiving recipes the other night, my husband standing over my shoulder asked, "Why is it always turkey?" Which is actually a great question. I love having turkey for Thanksgiving, and look forward to the traditional meal every year. However, for those of you who would rather not have the same old thing every year (or for you vegetarians like my hubby), I came across these fun ideas for more meatless dishes to have at your Thanksgiving.

I can't tell if I like the recipes or the pictures better, but either way Martha Stewart knows her stuff.

There aren't as many pretty pictures here, but there are a ton of vegan and vegetarian dishes to peruse.

And, here's a great article about how to accomodate both vegetarian and vegan guests without having to recreate your entire dinner.

Sometimes it gets intimidating to think in "vegetarian" terms when it comes to meal planning...especially if you're like me, who feels like it's a foreign word. But, the more I've lived with the meat "constraints", the less I feel like it's a complication.

In the spirit of helping you celebrate this week, please check out my tips from last year's Thanksgiving 101... there's a whole week of tips on celebrating one of my favorite holidays!

Giving thanks for you this week!

i heart (veggie) soup

I never intended on taking a bloggy hiatus, but alas it was needed. It's been so fun doing 31 Days to an Artful Event, but I was ready to take a little break.

Last year, I posted every day of November, and it was such a fun way to celebrate last fall. I've been craving soup lately, so it seemed appropriate to leave you with a few great recipes for the weekend. Especially with how crazy our nights seem lately, soup is the perfect recipe to double or triple, and then just freeze the extra batches for a rainy day...or snowy...or windy...you get the picture.

All of these soups can be made vegetarian by just leaving out the meat, and they are still fabulous. Perfect for my family...a hearty meal, that's quick and easy...and everyone loves!

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One of my favorite things to eat in the fall is soup. Especially on Sundays. This year, I decided that every week I would make a different pot of soup or stew, as a small way (and cheap way) to enjoy the cooler weather.

Here are a few of my favorites:

Hearty Vegetable Soup

2 tbsp. olive oil

1 lg. onion (diced)

2 cloves garlic (minced)

1 tsp. ground cumin

2-3 tsp. italian spices

1 tsp. salt

1-2 tbsp. sugar

4 baking potatoes (diced)

2 carrots (sliced)

frozen peas, lima beans, corn (or whatever veggies you like)

46 oz. tomato juice

1 can beef broth

2 cups water

Heat olive oil over medium heat in your soup pot. Sauté your onion in olive oil until soft and translucent. Add garlic and spices. Cook until fragrant (couple minutes). Add rest of ingredients. Bring to boil, and then turn down to simmer on low for at least 45 min. (I have been known to let cook on low for several hours, and it just gets better!) Serve this with grilled cheese for a great meal!

Chili

(Many times I make this vegetarian friendly, and leave out the beef...still very yummy!)

1 lb. ground beef

1 onion (chopped)

2 cans kidney beans (drained)

2 cans diced tomatoes

1 can tomato soup

1 pkt. chili seasoning

2 tbsp. chili powder

2 tbsp. sugar

2 tsp. salt

Fry your ground beef and onion together until beef is browned (10 min. on med heat). Drain excess grease. Add in diced tomatoes, kidney beans, chili packet, tomato soup, salt, and sugar. Let simmer for 1 1/2 hrs. stirring often. Garnish with cheddar cheese and sour cream and serve over rice. Delicious on a cold winter day!

Quick Potato Chowder

2 stalks celery (diced)

3 tbsp. butter

2 tbsp. flour

1 14 oz. can chicken broth

*2 cups refrigerated diced potatoes with onions

1 1/2 cups milk

1 cup half and half

4 slices bacon, crisp cooked and crumbled

salt and pepper

*can use fresh potatoes and onions also. just add the sauté the onion with the celery, and cook your potatoes in boiling water until soft.

In a saucepan cook celery in hot butter over med heat until tender. Stir in flour until combined. Stir in broth; bring to boil, stirring constantly. Add potatoes; return to boiling. Reduce heat and simmer, uncovered 15 min. or until tender. Slightly mash potatoes. Stir in milk, half and half, and bacon. Heat through. Salt and pepper to taste.

Spicy Black Bean and Corn Stew

4 tsp. olive oil

1 med. onion (chopped)

4 garlic cloves (minced)

2 tsp. ground cumin

2 cans black beans (drained and rinsed)

1 can diced tomatoes

*1 can diced tomatoes with green chiles

2 cups water

1 tsp. salt

1 pkg. frozen corn (10 oz.)

(*to make a more mild stew you can substitute a can of regular diced tomatoes)

In large saucepan heat oil over med. heat. Add onion and cook until softened. Add garlic and cumin, and cook, stirring often, until fragrant (another minute or so). Add beans, tomatoes, water, and salt to the pot. Bring mixture to a boil, then reduce heat to med-low and simmer, until slightly thickened, about 20 min. Add corn to stew and allow to heat through. Garnish with cheddar cheese, sour cream, and cilantro. Serve with heated tortillas or quesadillas.

Chicken Taco Soup

(probably my favorite and many times i leave out the chicken to have a vegetarian option for my hubs...it's still delicious!)

• 1 onion, chopped
• 1 (16 ounce) can kidney or chili beans
• 1 (15 ounce) can black beans (I sometimes do 2 cans of black and no chili)
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer OR chicken broth (I usually just do the broth, and it's wonderful)
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)
• 
  
• 1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• 
  
• 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

*ok, because i'm not a huge rule follower, i deviate from the shredding chicken step on this recipe, and just wait til the end, and then stir it around while it falls apart. it's delicious. i'm getting hungry.

Super cute blog Armommy has a great post about her menu a few weeks ago. I loved all her great recipes, not to mention how she displayed them for us!

Day 14: More Sweetness to Come!

So, just when you thought there wouldn't be any more sugar added to this party...

Instead of a traditional birthday cake, the candy bar buffet is such a cute way to continue the carnival theme. Buy candy in bulk, and then display it in glass containers.

Set out bags for guests to fill as they'd like. The candy buffet can be the prizes for the games, and also a tasty favor to take with them. Enjoy the sweetness for days to come!

Catch up on all the 31 Day Posts!

Day 1: 31 Days to an Artful Event

Day 2: The Haves and the Have Nots

Day 3: A Few of My Favorite Things

Day 4: Thinking Outside of the (Berry) Box

Day 5: It's the Little Things

Day 6: Layering is a Good Thing

Day 7: Allowing it to Be

Day 8: The Finished Product

Day 9: Indulging on a Sunday

Day 10: The Greatest Show on Earth

Day 11: Come One, Come All!

Day 12: Could it Get Any Better?

Day 13: Drink & Be Merry!

Day 12: Could it Get Any Better?

I told you about how I bribed my son with visions of popcorn and other carnival goodies. But I didn't tell you that really I was just tempting myself with all my favorite carnival food.

Ok, you might think, CARNIVAL FOOD?!? That's so much work!!!

But, really, carnival food is the easiest of all to plan for...(not necessarily the healthiest, but just add some fruit and veggie trays to the spread...remember the trick!)

1. Hot Dogs. Throw them in a crock pot for a couple hours on high. Set out fixings near the crock pot, so people can design their own dog. Done.

2. Popcorn...Easy! Either pop it ahead of time, or have it popping in a popcorn machine while the carnival is in progress (always adds to the carnival atmosphere!)

3. Cotton Candy...so pretty and a carnival favorite!

4. Old Fashion Donut Holes! They are so yum...especially cute with fun bags.

5. Another fair favorite are those big soft pretzels. This recipe looks pretty great!

6. Snow Cones! Rent a snow cone machine or even get your own machine to enjoy for several parties to come.

7. And last, but definitely not least, splurge with some delicious candy or caramel apples to really give it that carnival feel. You could wrap them up individually and give as favors, or just have them as another treat during the party.

*side note: Candy Apples are also very popular for

fall weddings for a creative and fun twist on a favor!

Check back tomorrow for the next step in the planning of our Vintage Carnival Party!

Catch up on all the 31 Day Posts!

Day 1: 31 Days to an Artful Event

Day 2: The Haves and the Have Nots

Day 3: A Few of My Favorite Things

Day 4: Thinking Outside of the (Berry) Box

Day 5: It's the Little Things

Day 6: Layering is a Good Thing

Day 7: Allowing it to Be

Day 8: The Finished Product

Day 9: Indulging on a Sunday

Day 10: The Greatest Show on Earth

Day 11: Come One, Come All!

Day 5: It's the Little Things

There's nothing wrong with a veggie tray. Nothing at all.

If you're in a time pinch, and need it already assembled it's a huge help. But, you know how the ends of celery are always kind of white and stringy? And everything is just stuffed into the plastic pockets? Yea, I'm not a huge fan of plastics.

It takes just a few minutes to trim the celery up and display it on another tray. I added the asparagus to give it a little more of a posh look. And I scooped the dip into another small bowl, to take away the plastic look and feel completely.

The outcome? An artsy, fresh display of tasty veggies.

Same story with the fruit tray. Throw the plastic tray it came in into the recyclable bin. Arrange on a pretty tray, with a little height and color variation, and all of a sudden, you've gone from ordinary "party trays" to outstanding presentation!

Same thing with the dessert. And the chips.

And anything else you feel like tossing in the recyclable bin at the moment. See you tomorrow, as long as you haven't thrown your computer in the recyclable bin.

Day 1: 31 Days to an Artful Event

Day 2: The Haves and the Have Nots

Day 3: A Few of My Favorite Things

Day 4: Thinking Outside of the (Berry) Box

Day 3: A Few of My Favorite Things

Day 2: The Haves and the Have Nots

Day 1: Welcome to an Artful Event

We're onto Day 3 of our 31 Days! The next step in turning this casual business dinner into an artful event was deciding on the menu. I love this step!

I reviewed all of the details that my client and I had discussed and decided that this would be a perfect menu.

I knew that I could partner with a local caterer to make this dinner delicious, while staying in my client's budget. I ordered the most important menu items (the pulled pork sliders and homemade slaw) from the caterer and picked it up for a fraction of the cost as having it delivered and set up. All the other food I picked up from the store, and simply arranged it in a way that looked made from scratch! Shhh...

Great food. Casual atmosphere. And a way for me to intertwine rustic elegance into yet another event. My favorite!

Another Favorite Summertime Meal!

This is our fourth "Toast to Summer" post.

Come enjoy a delicious quick and easy recipe to take with you today!

There are certain things that just go with each season. When I think of summer, I think of lemonade and grilling out, and BBQ chicken, potato salad, picnics and tomato sandwiches (that's a Southern thing). Well, I can't very well stop my Toast to Summer series without leaving you my favorite quick and delicious BBQ Chicken recipe. My kids and I love this one, and, it only takes about 15 minutes to assemble. I usually pair this recipe with baked (or sweet) potatoes and salad.

barbecue apricot chicken

1 tablespoon olive oil

2 cloves garlic (or 2 tsp. minced garlic)

1 28 ounce can diced tomatoes

1/3 cup apricot jam or preserves

1 tablespoon balsamic vinegar

2 1/2 teaspoons salt (kosher if available)

3/4 teaspoon pepper

4-6 favorite pieces of chicken

Heat oven to 400 degrees F. Heat the oil in a medium saucepan over Medium High heat. Add the garlic and cook for 1 min. Stir in the tomatoes, jam, vinegar, 1 1/2 tsp. of salt, and 1/2 tsp. of pepper. Simmer until the sauce has thickened slightly, about 10 minutes. Rinse the chicken and pat dry with paper towels. Arrange the pieces in a baking dish and season with remaining salt and pepper. Pour the bbq sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hr.

And in case you spill some, no worries...Doug has a great way to get BBQ stains out on his Tuesday's Tip from last week over at Tower Cleaning Services. Linking up this week to Tasty Tuesday's over at Balancing Beauty and Bedlam. There are tons of great recipes there!

*picture and recipe credits to Real Simple.

Tomato Basil Tart...or Cheesy Yummy Heaven

This is our third "Toast to Summer" post.

Come enjoy a delicious quick and easy recipe to take with you today!

I'm the type of person that likes to get as much of something as I can. You know, I take the biggest piece if offered...especially if we're talking dessert. I get really excited about gifts. I love freebies, and I always say yes to offers. I like making the most out of things. You've probably noticed. So, while you might be already itching to take out your pumpkins and sweaters, I'm loving these last few weeks of summer. The last couple Tuesdays, I've loved sharing some of my favorite summertime recipes for our "Toast to Summer", and today's is probably my favorite summer recipe ever. Let me just say...

cheesy. yummy. heaven.

No, that's not it's name...but it could be. This is a Tomato Basil Tart, but don't let the name make you think it'll be all healthy and vegetable-y. (i'm really selling you on this one, aren't i?)

I haven't made this recipe enough this summer, and now that summer is almost gone, I'm having withdraw. The fresh basil and tomatoes can't be beat...especially with all the cheese! Anytime I've ever served this or taken it somewhere people always ask for the recipe, so you know that's a good sign.

tomato basil tart

1 deep dish pie crust

2 cups shredded mozzarella

1 cup loosely packed fresh basil

4 cloves of garlic, chopped (or 2 tsp. of jarred chopped garlic)

1/2 cup mayo

1/4 cup grated Parmesan

Bake pie crust according to package directions. Remove from oven, sprinkle with 1/2 cup mozzarella. Cool.

While the pie crust is cooling, mix together mayo, parmesan, and mozzarella in a separate bowl.

Cut tomatoes into wedges and drain on paper towels. Arrange wedges atop melted cheese in the baked pie shell. Sprinkle garlic and basil over tomatoes. Spoon cheese mixture overtop, spreading evenly.

Bake at 375 for 35-40 min. or until golden brown and bubbly. Serve warm with salad and bread!

Cajun Shrimp over Lemon Linguini!

This is our second "Toast to Summer" post.

Come enjoy a delicious quick and easy recipe to take with you today!

I have this cute little book called "The Summer Book". Whether or not I make anything from it the entire summer, I still have to get it out every summer, just because it makes me so happy. I love being able to flip through and see the cute quotes, recipes, and tips. But, this one, I thought was great!

The quote above it says,

"Here's one way to show your husband you love him - cook him up a plate of Cajun Shrimp!"

I thought it was fitting, especially since my husband doesn't eat meat. I've recently learned that he's a "Pescatarian", which is kind of a funny word.

Tonight to be funny, when I was making dinner, he said, "No meat, please." I laughed, and said something like, "Thanks for the heads up." He loves shrimp, though. So, I think I'll follow the instructions, and cook him up a plate of Cajun Shrimp!

Cajun Shrimp

Ingredients:

1/2 c. olive oil

1 clove garlic, whole

2 tbsp. Cajun seasoning

2 tbsp. lemon juice

2 tbsp. minced parsley

1 tbsp. brown sugar

1 tbsp. soy sauce

16 extra large shrimp

Combine first 7 ingredients in a 9 x 13 baking dish. Shell and devein the shrimp, pat dry, and toss in marinade to coat. Refrigerate 1-12 hrs. Preheat oven to 450 degrees. Remove garlic clove. Bake for 7-10 min, stirring occasionally. Be sure not to overcook. You can also grill them on skewers. Delicious served with Lemon Linguini...

Yes, I'll give you that one, too.

Lemon Linguini

1 lb. linguini

1/2 c. olive oil

zest from 1 lemon

juice from 2 lemons

1/2 c. chopped green onion

1/4 c. chopped fresh parsley

salt and ground pepper

lots of Parmesan cheese

Cook linguini in boiling salted water till done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt and freshly ground pepper. Toss in Parmesan to taste.

Check out last week's recipe...Easy Key Lime Pie...for a great dessert to add onto this meal!

Linking up to Tasty Tuesday this week.

Easy Key Lime Pie

If you're like me, you don't have time to do the whole made from scratch thing very often. But, I crave it all the time! So, for the last few Tuesdays of summer, I thought I would do a

"Toast to Summer"

series and post some of my favorite "quick and easy" recipes. I'm always looking for recipes that are delicious, but simple. And, you know me...I'm gonna go with dessert first!

This one is a delicious take on the traditional southern dessert, Key Lime Pie. It's delicious...and no one will know that it only took you 10 minutes!

Ingredients

• 1 14-ounce can sweetened condensed milk
• 1 6-ounce can frozen limeade concentrate (not thawed)
• 1 cup heavy cream
• 1 6-ounce graham cracker piecrust
• Zest of 1 lime

Preparation

• Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment.
  
  Beat until fluffy and soft peaks form.
  
  Pour the filling into the piecrust and smooth the top.
  
  Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).
  
  Sprinkle the pie with the zest before serving.
• (recipe from Real Simple reader, Dana Thorne, June 2008)

Patriotic Pie

I love that fourth of July is on a Monday this year. We're loving being at home and enjoying a laid back holiday. Next weekend is full of wedding glory for a very sweet family, so I'm in full go mode...except for tomorrow. Ahh, I love holidays! An excuse to rest and relax and just enjoy family.

This year, we're making a delicious patriotic dessert to take to our cookout. Sugar cream pie meets fresh berries in this amazing berry cream pie.

Heat oven to 425.

Pick your berries...and your helpers!

Wash your berries.

Cream together sugar, flour, and butter. Add salt, heavy cream, and milk.

(you can substitute 1 1/2 cups of half and half if you don't have heavy cream).

Roll out your crust and press into your pie dish.

(for a great shortcut, use a frozen deep dish)

Pour mixture into unbaked pie shell.

Arrange fresh blueberries and raspberries on top in any pattern you'd like.

We like to alternate rows to give it a more formal look.

Bake for 10 min. at 425, then reduce temperature to 350. Bake for 40 minutes or until middle appears set. Cover the crust with foil mid-way through baking if it appears to be over browning. Serve chilled (or serve out of the oven because you have no self control to wait until later! Of course I don't know anyone like that!)

If you're entering any pie contests tomorrow, this would be a sure bet!

(Special thanks to Vera Bradley's Cooking with Friends for that tremendous recipe)

berry cream pie

1 cup sugar

1/2 cup flour

1 tbsp. butter

1/8 tsp. salt

1 cup heavy cream

1/2 cup milk

1 9 in. pie shell

1 pint raspberries and blueberries

Here's my post from last year with lots of great red, white, and blue desserts!

What does your holiday lineup look like?