1 recipe Pie Crustie Crust-found on Recipesfromthewild.com
5 cups fresh blackberries, washed, bugs removed
3/4-1cup sugar-depending on sweetness of berries
Juice of 1 lemon
1/2 cup sifted AP flour-sifted
2 Tbls unsalted butter cut into cubes
1 egg, whisked

Pre heat oven to 375 degrees
If berries are frozen just make sure they are fairly thawed.
Combine sugar, berries, lemon juice, flour and mix carefully.
Add mixture to your "par" baked pie shell (see recipe).
Place cubes of butter on top of the berries, cover the pie with the remaining rolled pie dough, slice breathing holes, or poke, and then brush with a whisked egg.
Bake for 45minutes to 1 hour. I place a cookie sheet under my pie in case it bubbles over.

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13 Tbls unsalted butter, cubed, and cold
1 Tbls shortening, cold
1 3/4 cup sifted AP flour
1 tea salt
1 Tbls sugar
1/4 cup + ice cold water

If you have a Cusinart, use it! If not you will be just fine using a pastry cutter which reminds me of a potato masher.
Cube the butter, place the cubed butter and tablespoon of shortening in the fridge to chill. In your Cuisinart fitted with a blade add all the dry ingredients and pulse a few time to mix. Add your chilled butter and shortening and pulse until the mixture resembles small peas. Pour in your ice cold water and pulse until the dough pulls together. It will almost roll into a ball on one side of the Cuisinart. If the dough doesn't combine, add more water. Make sure you do not mix to much. Wrap the dough in plastic wrap and flatten like a pancake. Let chill for 1 hour or so before rolling out. Remember, do not handle the dough too much. Once you've rolled out the dough and placed in the bottom of your pie pan, chill it again. Keeping it cold will help to create flakey awesomeness.

I always "par" bake my pie crust. I pre heat the oven to 400 degrees. Once the bottom of the shell is rolled out and placed in the pie tin, poked with a fork a few times on the bottom, chilled again for a few minutes I line the shell with tin foil then add dry beans or rice to act as a weight. I then bake this shell for about 5-10 minutes. I don't want it to become golden brown, just cooked enough so it secure in the pie dish. I even take the tin foil and weight out and then bake for another few minutes making sure the bottom is cooked a tad.

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2 eggs at room temperature
½ cup sifted unsweetened cocoa powder
5 tablespoons red food coloring
2 ¼ cup sifted all-purpose flour
½ teaspoon salt
¼ cup shortening
¼ cup unsalted butter at room temperature
1 ½ cup sugar
1 teaspoon almond extract
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
Fresh blueberries
For cream cheese frosting:
2 pounds cream cheese at room temperature
½ cup unsalted butter at room temperature
1 cup sifted powder sugar
½ teaspoon vanilla

Preheat oven to 350 degrees. Line two cupcake pans with liners, I can get about 20-24 cupcakes out of a batch of batter.
You will need to start with three bowls as the ingredients will be brought together in batches. First sift the cocoa powder in a small bowl and add the red food coloring. In another bowl sift together the all-purpose flour and salt. In an even large bowl beat the shortening and softened butter together until combined then, add the sugar and almond extract and beat for about 20 seconds. One at a time add eggs to the butter and mix well scraping the bowl between eggs. Beat in cocoa mixture. In batches add flour, then buttermilk, flour, then buttermilk until well combined. In a small bowl add vinegar and baking soda then add it to the cake batter. Using a spoon, scoop batter into your cupcake liners, but not to the top, leave a little room. Bake the cupcakes around 35 minutes but check them after 25 minutes with a toothpick. They will be done if the toothpick comes out clean from the center of the cupcake.
Cream Cheese Frosting:
In a large mixing bowl add softened cream cheese and butter for about one minute until well combined. Add sifted powder sugar to the cream cheese ¼ cup at a time, then mix in vanilla.

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1 box chocolate cake mix
2 large cans cherry pie filling
1 12 oz can of coke
1 box junior mints

pour the cherries in the bottom of a 10 inch dutch oven
Pour the cake mix from the box over the cherries
Pour the coke over the cake mix and only mix the cake mix until moist ( do not have to mix the cherries in with it )
Sprinkle the junior mints over the top
put the lid on DO, set on top of 12-14 briquets and cook for about 40-45 minutes, or until it starts to smell and is letting of steam.

Let cool and serve as is or with a little bit of vanilla ice cream and enjoy!!

Do not open the lid intil it starts to smell and let off the steam or you will have to add 10 minutes cook time to it, as it will take that much longer to get the temp. back up to 350 degrees

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5 cups all-purpose flour
3/4 cup granulated sugar
1 Tbsp. kosher salt
1 Tsp. apple pie spice
1 1/2 cups cold butter, cut into small pieces
5 egg yolks
1/4 cup cold water

Mix flour, sugar, salt, and apple pie spice. Using a fork, cut the butter
into the dry ingredients, mixing until it resembles cornmeal. Add yolks and
water and mix until a dough just comes together. Wrap in plastic, flatten
slightly and chill for 30 minutes. Roll out to 1/4 inch on a floured
surface and take to the pie pan.

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