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Home Fun! Recipes


Connie's Blueberry Pie!

Pie crust
2 1/2 cups all-purpose flour
1 stick butter-flavored Crisco
Cold water
Mix Crisco and flour with a fork or pastry blender
Add enough cold water to hold the crust together
Divide crust into two equal parts
Wet a flat surface and stick a sheet of wax paper to it. Sprinkle with flour to keep crust from sticking. Flatten half of the crust on the wax paper and sprinkle with flour. Cover with another sheet of wax paper. Roll out crust. Peel off the top sheet of wax paper. The crust will stick to the lower sheet. Flip over and place in 9" pie plate. Peel off the paper. Make top crust the same way.
Blueberry pie filling
4 cups fresh or frozen blueberries
1 cup sugar or artificial sweetener
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix sugar, spices and flour. Sprinkle some of the mixture on the bottom pie crust and add blueberries. Cover with top crust, flute edges and cut vents in the top crust. Bake in a 450-degree oven for 40 minutes. Cool before serving. This recipe also works with raspberries!

Chocolate pumpkin squares with maple whipped cream



2 cups (500ml) chocolate cookie crumbs

1/2 tsp. (2.5ml) ground cinnamon

1/2 cup (125ml) butter, melted

1/2 cup (125ml) cream cheese, softened

3/4 cup (175ml) packed brown sugar

1 can (14 oz./414ml) 100% pure pumpkin (not pumpkin pie filling)

2 eggs

1 tsp. (2.5ml) vanilla extract

1/2 cup (125ml) all-purpose flour

1/2 tsp. (2.5ml) each ground cinnamon and nutmeg

1/4 tsp. (1ml) ground cloves

Maple Whipped cream:

3/4 cup (175ml) 35% whipping cream

1/4 cup (50ml) pure maple syrup


In bowl, combine cookie crumbs and cinnamon. Drizzle butter over top and stir to combine well. Press crumb mixture into bottom of parchment paper-lined square baking pan. Bake in 350F (180C) oven for about 10 minutes or until set. Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy. Beat in pumpkin, eggs and vanilla until combined. Add flour, cinnamon, nutmeg and cloves and beat on low until just combined. Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch. Let cool completely. Cover and refrigerate for up to 2 days.

Maple Whipped Cream: In a bowl, whip cream and maple syrup until slightly firm peaks form. Cut into bars and serve each with some of the whipped cream.

Makes 18 servings.

NOTE: To make decorative pumpkin garnish: Using a vegetable peeler; peel small strips from a fresh peeled pumpkin piece and thinly slice. Toss with some granulated sugar and place on parchment paper lined baking sheet and bake in 350F (180C) oven for 3 to 5 minutes or until soft. Let cool completely before using.

Pumpkin Soup

Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes


- 2 teaspoons margarine
- 3/4 cup chopped onion
- One 16-ounce can pumpkin puree (not pumpkin pie filling)
- 2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves or ground nutmeg
- 1 cup fat-free milk


Melt the margarine in a medium saucepan.
Saute the onion until softened, about 5 minutes.

Add the pumpkin, broth, sugar, salt, and cloves; stir to mix
well. Bring to a boil; reduce the heat and simmer for 15 minutes.

Puree until smooth in a blender or food processor.
Return to the saucepan. Add the milk; heat
thoroughly but do not boil. Serve at once.

Nutritional Information Per Serving:
Calories: 89; Protein: 4 g; Sodium: 318 mg;
Cholesterol: 1 mg; Fat: 3 g; Carbohydrates: 15 g
Exchanges: 1 Starch

Asparagus, Egg and Cheese Casserole


This holiday favorite is the way to get everyone to eat a LOT
of asparagus, and like it. It wonderfully complements a Thanksgiving or Christmas dinner.

6 tbsp butter
3 tbsp finely chopped green pepper
3 tbsp grated onion
4 tbsp flour
2 cups whole milk
1 tsp salt
1/2 tsp ground pepper
2 cups buttered bread crumbs

Saute green pepper and onion until tender in top of double
boiler, then add flour and blend. Gradually add milk and cook until
smooth and thick. Add salt and pepper.

3-15 oz drained cans of asparagus
6-8 sliced hard boiled eggs
American cheese slices

Alternate layers of asparagus, egg slices and cheese slices, and sauce sprinkled with crumbs in a large, square baking dish. Top
with final layer of sauce and buttered crumbs.

Bake in 350F oven for 20 minutes, or 30 if refrigerated.

Apple Brandy Chicken


Apple brandy chicken
4 chicken breast halves
salt and pepper
8 ounces sliced mushrooms
2 teaspoons olive oil
2 teaspoons butter
1/3 cup apple brandy
4 green onions, chopped
1/2 cup whipping cream or heavy cream
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme
Flatten chicken; place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in size. Sprinkle with salt and pepper. In a large heavy skillet, heat olive oil and butter over medium heat. Add chicken breasts. Cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add green onions and apple brandy and cook for another minute, until chicken is cooked through and mushrooms are tender. Add cream and thyme; simmer until thickened. Taste and add salt and pepper if needed.
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