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Friday, June 21, 2013

Easy Strawberry Pie

This Strawberry Pie recipe from Friends Thru Thick and Thin says summer time strawberries all over it. Yummy!!!

 In a saucepan pour one can sprite, add a box of strawberry jello, mix with wisk, then add 2 Tbs. cornstarch which has been mix in 1/4 c.water. Cook till it becomes clear, stirring constantly till clear. Cool, then add 2 cups sliced strawberries.Pour into a graham cracker crust pie shell. Cool i...n a refrigerator several hrs.Garnish with whip topping.

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mop it up mondays

Salute To National Peaches and Cream Day

June 21st is National Peaches and Cream Day. I love simply delicious recipes and this recipe from Just A Pinch offers a delight that your friends and family should love. Enjoy this day and I hope you have a peachy sort of day.

dry cake mix-white, yellor or french vanilla
1/3 c butter, room temperature                           
2 large eggs, divided 
29 oz can light peach slices, drained 
8 oz cream cheese, room temperature                             
1/3 c sugar  
1 tsp pure vanilla extract 
Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.      
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.            
Cut peach slices into 1” pieces; Spoon onto partially-baked crust.            
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.
Sprinkle with reserved crumbs; Bake 30 minutes.            
Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.

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Wednesday, June 19, 2013

What A Splash

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Tuesday, June 18, 2013

Potato Grilling Recipe



Bacon Ranch Foil Packet Potatoes

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
... 1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
recipe source here

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Monday, June 17, 2013

Southern Taste Abounds

Pecan Pie Cobbler

 1 box refrigerated pie crusts, softened as directed on box (or see recipe for homemade pie crust)
... 2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 ½ teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Heat oven to 425°F. Grease 13x9- inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle; trim sides to fit baking dish. Place crust in dish.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into pastry-lined dish.

Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.

Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.

Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.

Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm cobbler with vanilla ice cream.

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eats this week

This week will be a bit lonely as our little princess has went home. Love that little girl and she will be back for a visit next month.

So while we will be missing her we still must eat and eat good we shall do with this menu

hobo packs

Chicken Salad Sandwiches
Steaks and twice baked potatoes are on the menu as well this week
Twice Baked Potatoes
Another great recipe we have  not had for a while but will be enjoying this week is bacon cheeseburger twirls
chicken noodle casserole is a recipe I love and offers great comfort to the end of a busy week as well

The end of the week we will celebrate my hubbys birthday

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Sunday, June 16, 2013

Oh My ButterScotch Cheese Cake Yummy!!!

1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup cold 2% milk
1 package (3.4 ounces) instant butterscotch pudding mix
3 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 eggs, lightly beaten
Whipped cream and crushed butterscotch candies, optional
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.  Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired. Yield: 12

recipe source Taste of Home

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