Yesterday was the Winter Solstice and the start of Yuletide. I celebrated by taking the day off (mostly) and in the kitchen. I made three firsts.

I made Sh*t on a shingle, blueberry and cream cheese turnovers, and blueberry and cream cheese pie.

My excitement overflowed as the taste of each was superb! So I wanted to share my recipes with you!

All three were extremely easy to make. I’ve never made gravy by scratch either and that was part of the sh*t on a shingle so I suppose I made four firsts!

If you enjoy cooking and good food, these recipes are easy and delicious!

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Sh*t on A Shingle

If you don’t know what shit on a shingle is, the simple explanation is slop on toast. It is a combination of meat, gravy, and really what ever else you want to throw in there, on top of toast. So for this specific meal, I used…

• 1lb of lean ground beef (already cooked)
• 1/3 bag of Ore-Ida cubed hashbrowns with peppers & onions (already cooked)
• frozen garlic texas toast
• 1 stick of unsalted butter (for the gravy)
• 2cups of 2% milk (for the gravy)
• Flour (as much as needed for preferred consistency) (for the gravy)
• Salt & Pepper to taste (for the gravy)

Once everything is cooked and the gravy is the consistency you want, combine the meats and what ever else you are adding to the gravy, stir, and serve over the cooked toast.

You can do this however you want. The reason it is called Shit on a Shingle is because it is usually made up of what ever you have on hand and turned into a gravy like concoction. You can combine any cooked meats you like, potatoes, peppers, rice, literally just throw some stuff together and then make a gravy. The gravy I made is a white gravy but I have also had it as a brown gravy.

Cream Cheese Turnovers & Pie

These were also really fun and easy to make. The way I did it made four turnovers (one pie crust worth) and one pie. If you want turnovers only, this recipe will create between 8-10. Mix all of the blueberry pie filling and cream cheese together. You will need to do some mashing here.

• 21oz can of blueberry pie filling
• 2 pre-rolled Pillsbury pie crusts
• 1cup cream cheese

For the turnovers…

• Be sure the pie crust has sat at room temp for 30-60 minutes (following the instructions on the box)
• Unroll and flatten out, then cut into four equal pieces.
• Glob a couple of spoonfuls onto the center of each piece of pie crust.
• Fold over on itself and crimp the edges closed with a fork or your fingers. Don’t overfill as they will ooze as they cook!
• Bake at 425f for 20 minutes.

For the Blueberry Cream Cheese Pie…

If you only made one pie crust worth of turnovers, you can use the remainder for a blueberry and cream cheese pie! I did not do a top on this pie, but you can use another pie crust for a top or create a brown sugar crumble. Lots of options here, get creative!

• Roll out the pie crust into a pie pan.
• Pour the remaining blueberry cream cheese mix inside the pie crust and level out.
• Bake at 425f for 20 minutes.

I hope you enjoy these dishes! If you make them, I would love to know how they came out!

-K.Orion