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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Mixed Berry Pie Bars

Ingredients

Crust:

 

Nonstick cooking spray, for pan

1 cup unsalted butter, chilled

1 1/2 cups sugar

3 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

 

Filling:

 

2 eggs

1 cup sour cream

1/2 cup sugar

4 tablespoons lemon juice

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1 tablespoon vanilla extract

1 teaspoon almond extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

4 cups blueberries

2 cups raspberries

2 tablespoons dark brown sugar

 

Cooking Directions

Heat the oven to 350 degrees.

 

Spray a  9x13 inch baking pan with cooking spray.

 

For the crust: In a food processor, combine the butter, sugar, flour, cinnamon, and salt. Process until the mixture starts to come together and clump. If the mixture doesnít come together where you can make clumps in your hand, add another 1/4 cup of melted butter and processes. Remove 1 1/2 cups and reserve for the top; press the remaining crust mixture evenly into the prepared baking pan. Set aside.

 

For the filling: In a medium bowl, whisk together the egg and cornstarch.  When that is fully combined, whisk in the sugar, lemon juice, flour, vanilla extract, almond extract, cinnamon, and nutmeg until smooth. Then whisk in the sour cream. Add 2 cups of blueberries and 1 cup of raspberries and lightly mix (donít break the berries). Pour the filling mixture over the crust, gently smoothing the mixture with a silicone spatula. Add the remaining 2 cups of blueberries and 1 cup of raspberries over the top, spreading them evenly.

 

Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to get large lumps. Sprinkle the top lightly with the brown sugar.

 

Bake for 1 hour and 12 minutes. Then broil for 3- 5 minutes to brown the top and crystalize the brown sugar (watch this step closely so that you donít burn the top).

 

Remove from the oven and let cool. Like with most of my bar recipes, you can either cut these into larger bars or could cut them into 54 bite sized bars (cut into 6 pieces and then cut each of those pieces into 9 squares). Refrigerate until ready to serve.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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