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August 26, 2013

Fresh Strawberry Cream Pie

Here's great recipe that takes advantage of seasonal fruit-originally posted on 8/20/10, it's definitely worth sharing again!

3/4c. Flour
6 Tbsp. Butter
1/3c. Pecans, finely chopped
3 Tbsp. Brown Sugar
1c. Heavy whipping cream
1 Tbsp. Sugar
1c. Cold milk
1 pkg. Vanilla Instant Pudding mix (4 serving size)
1-2c. Fresh Strawberries, sliced.
(the recipe calls for 1 cup of berries, but I always use 2)
3 drops Red food coloring

Preheat oven to 425 Degrees.
Combine the flour, butter, pecans, and brown sugar in a bowl. Mix until crumbly and moistened in appearance. Press into a 9" pie dish.

 Bake crust for 10 minutes, remove from oven and cool completely. (To keep the crust from shrinking during baking, place another pie dish on top of the crumb crust before baking. Remove after the crust has cooled for about 10 min.)
In a large mixing bowl combine the pudding mix and milk.  Whisk until the pudding powder is completely dissolved.  Let stand 5 minutes to thicken. Add food coloring.
Whip the cream and sugar together until the cream forms thick peaks 
(I whip the cream until it appears almost dry). 
Gently stir the whipped cream into the pudding mix, add strawberries and pour into the prepared pie crust.

Chill for 3 hours or until firm.  Garnish with additional berries and enjoy!

August 23, 2013

Katie's Garden Fresh Vegetable Soup

Note:  I originally posted this recipe in 2010, but it's the perfect dish for this time of year-still plenty of garden veggies and cooler weather...

This  oh-so-yummy recipe is from my friend Katie
Besides be an extremely talented cook, she does some fantastic crafting as well!
Visit her blog to see some of her projects...


Summer Garden Vegetable Soup
  • 3 medium zucchini, chopped into bite size pieces
  • 4 medium tomatoes, chopped into bite size pieces
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried basil (or 1 tbsp. fresh basil chopped)
  • 2 tbsp. butter
  • 1 medium onion, chopped
  • 1/4 c. flour
  • 1 tsp. salt
  • 1/4 tsp pepper
  • 3 c. chicken broth
  • 1 tsp. lemon juice
  • 1 (12oz) can evaporated milk
  • 1 1/2 c. frozen or fresh corn kernels
  • 1/4 c. freshly grated Parmesan cheese
In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. 
Add the flour, salt and pepper and saute for one additional minute. 
Gradually add the chicken broth, whisking constantly. 
Add the lemon juice; mix well. 
Bring the soup to a simmer, stirring to prevent sticking, and cook for 2 to 3 minutes, until the zucchini is tender but still has some bite to it.
Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. 
Cover the soup and simmer until the corn and zucchini are tender. 
Stir in the cheese just before serving.

Serve with corn bread...yum!


August 20, 2013

5 Ingredient Ramen Noodle Bake

This was a recipe that caught my eye on Pinterest. 
Finding 5 ingredient recipes makes me happy, and since the title suggested a simple pasta casserole, I knew I would give it a try. 

Ramen Noodle Bake

4 pkg Beef flavor Ramen Noodles
1 (26 oz.) bottle spaghetti sauce
1 lb. cooked ground beef 
2 c. mozzarella cheese, shredded, divided
3 1/2 c. water.

Preheat oven to 400 degrees.
Lightly coat a 9 x 13 baking dish with non-stick spray.
Setting aside the seasoning packets, break up the 4 packages of ramen noodles and spread them over the bottom of the dish.
Sprinkle the cooked beef over the top of the noodles.
Pour the bottle of spaghetti sauce over the top, and then sprinkle 1 of the beef seasoning packets over the top of the sauce.  Save the remaining packets for another use.
Next sprinkle 1 c. of cheese over the top, and then pour the water over everything. 
Cover the dish tightly with aluminum foil and bake 40-50 min, until the water is absorbed.
Remove the foil, sprinkle with remaining 1 c. shredded mozzarella and return to the oven for 7-10 minutes, until the cheese is melted and bubbly.

My family ended up giving this recipe a B+ grade.  We all agreed it would be better with  cooked sausage rather than the beef, and we thought it would be lovely with Parmesan cheese baked on top.
The noodles were very soft, and not as "dense" as I thought they would be, but I did like this dish.

1 tip:  I found the dish to be a little salty for my taste because I used ground beef that I had cooked and pre-seasoned in a large batch earlier in the week.
I will not add salt to my ground beef while cooking it the next time I make this, and I will definitely add diced onions to the meat while frying it.

Recipe adapted from The Cutting Edge of Ordinary

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August 16, 2013

Marnie's Delectible Vegetable Ranch Dip

This is a recipe I received from a friend and former neighbor, and it is absolutely scrumptious.  She brought it to a party we were at, and I seriously wanted to sneak and just eat it with a spoon. 
I owe Marnie huge for allowing me to share this recipe, and I know you will want to join my "Marnie Fan Club" after you try this!


1 (16 oz.) container cottage cheese
2 c. mayo
1 c. sour cream
1 pkg. Hidden Valley Ranch Dressing mix (dry)
3 Tbsp. fresh parsley, chopped
(or 1 Tbsp. dry parsley flakes)
fresh ground pepper to taste (optional)
1 tsp. garlic powder, divided

In a large mixing bowl combine the cottage cheese, mayo, sour cream, dressing mix, parsley, ground pepper and 1/2 tsp. garlic powder. 
Using an electric hand mixer, beat until creamy and well incorporated.
Chill 8 hours or overnight to let the seasonings meld.
Before serving, add the remaining 1/2 tsp. garlic powder (optional) and enjoy!!!!

This is a FANTASTIC recipe! It makes a large amount of dip for bigger gatherings, and if you have any left over, try it as a topping on your baked potato.  You will die from the deliciousness.

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