Blueberry Puff-Pies

What the heck are Puff-Pies? Actually, that’s a made up name for a hand pie made  with puff pastry!  Dough, butter, dough, butter, dough, butter…you get the picture…layers and layers of deliciousness! Add a filling of sweet blueberries…and its like a party in your mouth!

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These are the easiest thing to make! I heated up half of the blueberries first. I used two pints of blueberries, and heated up half of them with 1/4 cup of sugar, 1 tsp of corn starch, and 1 TBSP of lemon juice and the zest of one lemon. Then I folded in the other half of blueberries and let them all cool.

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The result is some pretty fantastic filling, with some liquid that is even more delicious! Once they are cooled, get the dough ready.

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Use 3 sheets of Pepperidge Farm puff pastry. Cut into 6 rectangles. (use a pizza cutter, its easier to cut the pastry with).

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Fill each square with a heaping pile of blueberries and some of the liquid.

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Fold it over, and crimp the edges with a fork. I used some warm water to moisten the edges a little so they would stick. Then make some slits in the top to let steam escape.

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Bake at 400 for 15-18 minutes. (mine took 17 in my oven!)

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To store them, use parchment paper in-between each pie.

See the recipe below. Enjoy with coffee, or tea, or just by itself…

Blueberry Puff-Pies

2 pints of fresh blueberries, rinsed.

1/2 cup of sugar – divided

2tsp cornstarch

juice of 1 lemon

zest of one lemon

1/2 tsp almond extract

3 sheets of Peppridge Farm puff pastry (2 packages)

Course Sugar (optional)

Glaze (optional)

1/2 cup powdered sugar

2 tsp milk

DIRECTIONS:

Rinse the blueberries, and place half of them in a pot with 1/4 cup of sugar, lemon juice and zest. Heat for about 5 minutes until the blueberries become soft and start to open up. Fold in the other half of the blueberries, add the other 1/4 of sugar and the other tsp of cornstarch. Add the almond extract and let cool for about 15 minutes. Meanwhile, thaw the puff pastry, and roll out to form a large rectangle. Cut into 6 rectangles. Fill each individual pie with a heaping 2 TBSP of blueberries. Moisten the edges with water, and crimp all of them with a fork. Cut three slits in the top. Sprinkle course sugar on top. Bake at 400 for 15-18 minutes. Drizzle the glaze over the top. Cool completely. Store between sheets of parchment paper.

Homemade Macaroni & Cheese

This mac & cheese recipe just happens to use ingredients left over in my fridge. The left over 1/4th of a package of cream cheese or 1/4th of the container of heavy cream from a previous meal you slaved over. Those two ingredients alone will make anything taste good!

I love Mac & Cheese! Lets face it who doesn’t love melted gooey cheese with pasta….its the ultimate comfort food. My kids prefer the boxed kind.you know the one, the blue and orange box that comes with the packet of powdered cheese that you have to add milk and butter to make it even resemble melted cheese. Then it kind of looks orange. Gross.

And believe it or not my kids actually ate this and said it was good. Bonus!

Start with boiling the pasta. I used Barilla Cellentani. Thought it looked more interesting than the usual elbow macaroni.

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Then in a separate pot, or dutch oven, melt the butter, and add the flour. Let it cook about 2 minutes till it starts to begin to boil. Add the milk and heavy cream. Add the dry mustard, salt and pepper.

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Then add the cheeses. Use a whisk to get the cheeses smooth.  Finally add the pasta.

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Now, if your like me you have to stop there….and taste it! Its pretty good just like that. Thats what my kids prefer! Serve immediately,  but if you want to get fancy, put it in a 9×13 baking dish and sprinkle the top with some plain bread crumbs and bake it for about 20-30 minutes. Enjoy!

Homemade Macaroni & Cheese

1/2  pound of pasta (cellentani or elbow macaroni)

4 TBSP unsalted butter

3 TBSP all purpose flour

12oz milk (I used 2%)

1/2 cup heavy cream

1tsp dry mustard

salt & pepper to taste

2oz  cream cheese (I used low-fat)

8oz mild cheddar cheese

Plain bread crumbs (optional)

DIRECTIONS:

Start by boiling the pasta according to package directions. Then in a separate heavy bottom pot  or dutch oven melt the butter  then the flour. Let it cook about 2 minutes till it just is about to boil. Add the milk and heavy cream. Add the dry mustard, salt and pepper. Mix well.  Then add the cheeses. Use a whisk to incorporate the cheeses to get the sauce smooth.  Finally add the pasta and mix well. Serve immediately.

You can eat it like that, or put in a baking pan and top with plain bread crumbs. Bake at 350 for 20-30 minutes.