Triple Berry Pie

Homemade pies always seem to take people back to their past or even to childhood memories. My grandmothers both make amazing pies and nothing I could do, would match the taste, warmth from smiles, and love that each bite holds. My favorite pie, growing up was strawberry but as an adult, there are too many to count. I have made this triple berry pie for several years and this has truly become a top favorite just because there are so many textures that take your taste buds in different directions. Please, give it a try and it may give you a glimpse back to your past for a few moments.


Triple Berry Pie

Approximately 8 slices


Crust (Optional)

  • 2 Cups AP flour
  • 1/4-1/3 cup Crisco (Butter flavored)
  • 2 tbsp Sugar
  • Pinch of salt
  • 1/8 tip Cinnamon
  • 1/4 cup Ice cold Water (maybe more or less)

Mix all ingredients together except the water in a large bowl. The dough should turn into pea size shapes. Add the water slowly and then use your hands to combine into a ball. Wrap in plastic wrap and refrigerate for at least an hour or up to 4 hours. * Feel free to use store bought crust.*

Once the dough is cold, flour a flat surface and use a rolling pin to flatten the dough. Depending on the pie plate size, the dough should be rolled into a round shape approximately 10″ in diameter.  Carefully roll the dough onto the rolling pin and roll back off onto the pie plate. The dough should hang over all the side. Pinch the sides or use a fork to crimp the crust.  Prick the insides about a dozen times all over to let steam escape when baking.



  • 1 1/2 cups of each berry- blueberries, strawberries (sliced), cherries (pitted and sliced)
  • 1/4 cup Brown sugar
  • 1/3 cup White sugar
  • 1 tbsp Vanilla
  • 2 tbsp Spiced Rum
  • 1 tsp Cinnamon
  • 1/4-1/3 cup corn starch or tapioca (according to directions on back)

Mix all the ingredients together and let sit for 45 minutes to an hour. If the mixture is very soupy, add more corn starch to thicken it before pouring into the pie crust. After the filling has set and is fully combined, add to the pie dough in the pie plate.


Brown Sugar Topping

  • 1/2 stick Butter (cold and cubed)
  • 1/2 cup Brown sugar
  • 4 tbsp AP flour
  • Pinch of salt
  • 1/2 cup Oats
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg

Place all ingredients in a food processor and pulse until combined. Pour into the pie crust with the berry filling and press down slightly. Make sure the topping goes to all the edges. Preheat the oven to 325° and bake for 60-65 minutes. Remove from the oven and cool for one hour. Place in the refrigerator for another hour or so. This should make the pie easier to cut and solidify. Cut and serve.

*Heat in the microwave for 15 seconds to warm before adding ice cream or whipped cream. As always, enjoy!








Refrigerator Pickles

If you are wanting to enjoy fresh ingredients, make wholesome food for your families, save a little green, then this recipe is great way to start off. Pickles are a low fat food to begin with and are great for additional flavor for diets. Double or even triple this batch and share them with your family and friends with any meal or even during summer get togethers.

Refrigerator Dill Pickles

1 serving

  • 1 English cucumber (sliced)
  • 1/4 cup White distilled vinegar
  • 1/2 cup Water
  • 2 tsp Coarse sea salt
  • 1/2 tsp White sugar
  • 2 tbsp Dry dill (fresh dill-1/4 cup chopped)
  • 1 tsp Black peppercorns
  • 3 large Garlic cloves (cut in half)


Combine all the ingredients into a air tight container. Let the pickles set at least 24 hours to maintain dill flavor. Serve on burgers, sandwiches, or eat plain. These pickles will last up to 10 days in a refrigerator. As always, enjoy!



Stinger Mac n’ Cheese


So here’s the thing! It’s almost impossible to add ingredients to a basic mac n’ cheese recipe and screw it up. My advice? Add what you like and make up names as you go. This recipe is my take on a stinger sub from my hometown in New York. It’s easy to make with minimal prep work and awesome results. Give it a try for your next get together or for dinner one night this week!


Stinger Mac n’ Cheese

Makes 6 Servings

  • Mama’s Mac and Cheese Recipe-archived (January)
  • 5 pieces of SteakUm Steaks or uncooked skirt steak
  • 2 cups Chicken fingers (cooked and diced)
  • 1 Red pepper (de-seeded and sliced)
  • 1/2 White onion (sliced)
  • 2 Garlic cloves (grated)
  • 1/2 tsp Ground mustard
  • 1 tsp Butter
  • S & P to taste


While making the cheese sauce for you mac n’ cheese, in a large skillet, melt the butter and sauté the sliced peppers and onions on medium heat. Once they have begun to soften, add the grated garlic, S & P, and ground mustard. Keep on the heat for about  a minute and then pour the pepper and onion mix into a bowl to cool.

Add the SteakUm or skirt steak pieces to the hot skillet and cook completely. Add the pepper and onion mix back into the skillet and stir until combined. Finally, pour this into a casserole dish. Add the diced chicken fingers, cooked macaroni, and cheese sauce. Stir until mixed completely and add any additional cheese. Cover and bake for 30 minutes at 375°.

Remove the stinger mac n’ cheese from the oven. Cool slightly and serve. As always, Enjoy!


Veggie Spring Rolls

Spring rolls are always a must when you go out for sushi or hibachi. My husband especially loves them with rice paper but never turns down a crunchy, warm, spring roll. I decided to give them a try, with some left over wonton wrappers (from my ragoon recipe). They took about 30 minutes, from start to finish, and were absolutely delicious. If you want to up the flavor, I recommend adding BBQ pork or chicken to these rolls. You won’t be disappointed.

  • 2 cups Packages coleslaw mix
  • 16 Wonton wrappers or Egg roll wrappers
  • 1/8 cup Low sodium soy sauce
  • 2 tsp White sugar
  • Dash of S & P
  • 1/2 tsp Ground ginger
  • 1 Garlic clove (grated)
  • 1/4 tsp Sesame oil
  • 3 tbsp Water
  • 3 tbsp Vegetable oil

First, in a large skillet, combine the coleslaw mix, soy sauce, sugar, spices, and sesame oil and sauté for about 5 minutes on medium heat. This will soften the veggies just enough to take the full crunch factor away.


While the veggie mix is cooking, line a baking sheet with parchment paper, preheat the oven to 375°, and place the wonton/egg roll wrappers down on a flat surface. Once the veggie mix is cooked, spoon a teaspoon size amount on each wonton/egg roll wrapper and with your finger, wet all the sides on the wrapper with water. Roll into a cylinder shape and tuck in the sides so the veggie mix stays inside the wrapper.  Brush or spray the spring roll is vegetable oil. Repeat with each spring roll. Once all of the spring rolls are made and placed on the baking sheet, bake for 15-20 minutes or until golden brown.

Serve with soy sauce, sweet and sour, or sweet chili sauce. As always, Enjoy!






Cozy Rice Pudding

This rice pudding is so easy to make and an awesome dessert to entertain with. People will think you spent hours making it when it really took minutes. When I was a kid, this was my favorite dessert because it was like no other.  Give this recipe a try on a week night or a cool, dreary evening. You’re family will be begging you for more!

Cozy Rice Pudding

4-6 Servings

  • 1 cup Instant Rice (uncooked)
  • 4 cups Whole milk
  • 1 box Vanilla cook and serve Jello (small box)
  • 1/3 cup Raisins
  • 4 tbsp Spiced rum
  • 1 egg
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tbsp Vanilla


First, soak the raisins in the rum for 1 hour or until the raisins have absorbed the rum. Next, In a medium kettle on medium to high heat, add the milk, Jello, vanilla, and rice. Stir until the pudding starts to thicken. Add the egg, remaining spices, and the rum soaked raisins. Stir the pudding together and remove from heat to cool. Serve warm with additional cinnamon. Enjoy!


Add orange zest for additional fresh favor



Guacamole & Salsa

Woah! Two delicious party recipes wrapped into one blog post! Please, try and contain your excitement.  My guacamole recipe is loved by my family and friends but mostly, by my mother in law.  It’s so simple to make along with the mild salsa, right beside it. Since my husband and I were stationed in Texas, we fell in love with several Tex-mix recipes. The foodie that I am, tries to replicate them to the best of my taste buds abilities. Both recipes take only a couple minutes to make and have only fresh ingredients and spices in them. The guacamole is to cool you off while the salsa only heats you back up. Keep a margarita close for these two party favorites!


Sandy’s Guacamole

Makes approximately 2 cups

  • 1 large Haas avocado or 2 small avocados (dark skin and squishy)
  • 1/2 medium White onion (chopped)
  • 2 Garlic cloves (peeled and rough chopped)
  • 1/4-1/2 Fresh Jalapeño (no seeds and rough chopped)
  • 1 Roma tomato (diced and 2 tbsp separated for topping)
  • 2 tbsp Fresh parsley or cilantro (chopped)
  • 1 Lime (juiced)
  • S & P to taste
  • Dash of hot sauce (more or less to add additional heat)
  • 1/4 cup EVOO

Put all the ingredients into a food processor or blender. Pulse for a thicker guacamole or mix on low for 30 seconds to 1 minute for a creamier texture (which I prefer). If the avocado is a little harder than desired, more EVOO and lime juice may be needed. Once the guacamole mixture to your preference, pour into a bowl and top with tomatoes and parsley. Keep in the refrigerator until serving.


Recipe 2 below



Texas Style Salsa

Makes approximately 2 cups

  • 2 Roma tomatoes (roasted , skins removed, diced) + 2 Roma tomatoes (diced)
  • 1 Red, orange, or yellow pepper (halved; one half roasted and diced, other half diced)
  • 1/2 -1 Whole Jalapeño (chopped and de-seeded)
  •  1/4 Fresh parsley or cilantro (chopped)
  • 2 Garlic cloves (chopped)
  • 1 Lime (zested and juiced)
  • Dash of white sugar
  • 1/2 Small red onion (chopped)
  • 1/2 White onion (chopped)
  • S & P to taste
  • 1/8 tsp Dried oregano (optional)
  • Dash of Liquid smoke (optional)


Roasting tomatoes and pepper- half the tomatoes and pepper. Toss is EVOO, S &P, and garlic powder. Roast in the oven for 30 minutes at 400°. Remove the tomato skins after roasting and cooling.

Put all the ingredients into a food processor or blender and pulse until your desired texture. Texas style is thin and soupy. Serve with tortilla chips and the guacamole recipe above. As always, enjoy!





Crabby Ragoons

I am so excited to share this recipe because these ragoons are delicious, super easy to make, quick to put together, and are so versatile! Also, unlike traditional regions, these are baked with eliminates a majority of fat from not having to fry them. They are a great side dish to your favorite Asian style meal or serve them at your next party or gathering. From start to finish, it takes about 45 minutes to make these yummy delights and about 5 minutes to devour. Follow the recipe below or change the ingredients your liking. Either way, they are awesome!

Crabby Ragoons

Makes approximately 24

  • 24 Won Ton sheets (usually comes in a large package of 75)
  • 1 pkg Neufchatel cheese or low fat creak cheese  (room temperature)
  • 1 cup Chopped imitation crabmeat (use real crab if available)
  • 2 Green onion (chopped)
  • 1 Garlic cloves (grated)
  • 1 tsp Fresh parsley (chopped)
  • S & P to taste
  • Dash of white sugar
  • 1/4 cup Water (on the side in a bowl)
  • Cooking spray (coconut oil preferred)
  • Sweet and Sour sauce


Preheat the oven to 350°, and line two baking sheets with parchment paper. Spray them lightly with the cooking spray and set aside.

Next, mix together the cream cheese, green onion, garlic, parsley, s & p, sugar, and crabmeat in a bowl until completely combined. Place all 24 won ton sheets out on a flat surface and with a teaspoon, scoop the filling onto the middle on the won ton sheet. Then, dip your index finger into the water and spread it along the outside portion of the won ton. The water will allow the won ton to stick together during the next step Do about three or four at a time and then take the opposite side of the won ton, pinch them together and pull towards the middle. Repeat with the other side. This will form your ragoon.


When all of the ragoons are filled and formed, place them on a baking sheet and quickly spray them with the cooking spray. This will help them to become nice and crunchy. Place the baking sheets into the oven and bake from 15-20 minutes or until the ragoons are crispy and slightly brown. If the filling starts to come out, you know you have over filled them but they will still be just as delicious.


Finally, once the ragoons have cooled, place them on a serving plate with a side of sweet and sour sauce. As always, enjoy!



Try the ragoons with jalapeños for a Mexican flare or with Nutella and powdered sugar for a sweet dessert