Tomorrow’s the 4^th of July and you know what that means…it’s time for Blondie’s Blueberry Pie. I’m sticking with tradition and heading into the kitchen today to bake my famous pie. Since I can’t come to everyone’s kitchen I thought I’d bring my pie to you. Here’s my recipe. Enjoy and think of me with every mouth watering bite.

Pie Shell

½ c. flour

½ tsp. salt

1/3 c. shortening

2 tbsp. cold water (approximately)

Mix flour and salt thoroughly. Cut in shortening until mixture resembles coarse meal. Add a little water at a time…blending lightly. Dough should be just moist enough to cling together when pressed. Shape dough into a ball. Roll out on a lightly floured surface or between 2 sheets of waxed paper. Place in pie pan. Trim. Flute edges. Add filling.

Blueberry Filling (the yummy part)
1/2 c. sugar
1/3 c. all purpose flour
1/2 tsp. ground cinnamon (optional but I always use it)
4 c. fresh blueberries
1 tbsp. lemon juice
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry lined pie plate; sprinkle with lemon juice and dot with butter. Cover with top crust that has slits cut in it; seal and flute.

Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes. For that added touch top with some French vanilla ice cream. Makes 6 servings. Enjoy!

Have a Happy 4^th of July!

Until the next event...

Rewarding Mom for Keeping her Family Healthy & Fit...

From carpool queen to coach, multitasking moms have long assumed many important roles for their families. But as the nation fights the childhood obesity battle, many moms have taken on yet another role - Chief Health Officer.

As the gatekeeper of her family's health and nutrition decisions, she plays a vital role in keeping everyone active and making smart food and beverage choices - including serving lowfat or fat free milk.

For the first time ever, America's milk processors and the Milk Mustache Mobile will travel coast to coast to recognize and reward moms nationwide for the important role they play in keeping their families healthy and fit.

From May through September, families will have an opportunity to "mom-inate" a mom they know as America's Chief Health Officer for the chance to appear in her own Milk Mustache ad. As an added bonus, moms can enter the Chief Health Officer sweepstakes, which will reward one mom with a $100,000 salary she "richly" deserves!

Mom-inate a Mom Today!

To "mom-inate" a mom you know as America's Chief Health Officer, learn more about the Milk Mustache Mobile Tour or to enter to win a $100,000 Chief Health Officer salary, click here.  

We had some very special visitors in studio…Anita, Jordan and Caleb.


They came in to introduce us to Borden dairy’s new product, the Perfect Pour Bottle and what goes better with milk than cookies! It’s a new ergonomically designed 96 fluid oz. jug available in Texas only. This organic milk line showcases this uniquely shaped bottle, developed by specialists who took in to account everything from kid-sized hands to Mom’s jewelry, topping it off is a no-slip grip to help kids and parents handle with ease.

I tried it and it is amazing! I am naturally clumsy and always spill my milk while pouring. Check it out.

Until the next event…

I hope everyone had a great weekend. Mine was fun and I spent some quality family time yesterday for Father’s Day. Being the wonderful daughter that I am I tried to make Father’s Day extra special.

I made my dad his favorite cake…Texas Sheet Cake. Here’s the recipe if you’re interested in making it. I do have to warn you it does take some time.

INGREDIENTS:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla
• .
• Chocolate Frosting:
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa
• 3 tablespoons buttermilk
• 2 1/4 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, optional

PREPARATION:

Cake:
Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water.

Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
 

Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

I also gave him a framed pic of me, and car wash coupons, to make up for all of the times he washed my car.

We went to brunch and then spent the rest of the day lounging by the pool. In the end it was a great day and I think he really enjoyed it.

To all of you dads out there I hope you had a great Father’s Day.

Until the next event...