Icebox Lemon Pie
Ingredients
1 Graham Cracker Pie Crust
2 boxes of low fat cream cheese
1 (14 oz) can of fat free Sweet & Condensed Milk
4 small lemons (juiced and zested)
1 tub of fat free cool whip
DIRECTIONS
First step is very important – Beat the cream cheese until fluffy. Stir in sweet and condensed milk. Stir in lemon juice and zest and whip cream.
Pour into the graham cracker crust.
Put in fridge for at least 2 hours til set and cold
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Arizona Sunshine Lemon Pie
INGREDIENTS
– For the pie:
1 large lemon
4 large eggs
½ cup butter, melted
1 teaspoon vanilla
1½ cups sugar
1 (9 inch) piecrust, unbaked (I used a frozen deep dish)
– For the topping: (optional)
1 cup whipping cream
2 Tablespoons sugar
INSTRUCTIONS
Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powdered blender (such as a Vitamix).
Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
For the topping:
Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled
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Garlic & Honey Pork Chops!!
NGREDIENTS->
4 pork chops
4 tablespoons fresh lemon juice
4 tablespoons honey
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
1 tablespoon sherry wine
2 cloves garlic, minced
DIRECTIONS->
1 Combine all ingredients in a plastic zipper bag and refrigerate for a day (quickly putting everything together first thing in the morning is easy and works well).
2 At cooking time, drain chops and reserve some of the marinade for basting, then either preheat a grill with medium-hot coals or preheat your broiler; depending on the thickness of your pork chops, total cooking time should take 12 to 15 minutes, turning once and basting with the reserved marinade a couple of times early on.
courtesy of food.com
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Nougat Recipe -yummy-
Ingredients :
Nougat:
2 tbsp Butter
2 bags Mini Marshmallows (250g per bag)
2 bags White Chocolate Chips (225g per bag)
2 cups Gumdrops
Directions :
Melt first 3 ingredients together until smooth. Mix in gumdrops. Spread on parchment paper lined 9×13 pan. Chill overnight in fridge. Cut into squares.
**can be stored in freezer
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Stuffed Bacon and Cheese Biscuits
INGREDIENTS:
2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)
Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface.
Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle.
Add a layer of cheese
Add a layer of bacon.
Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.
Place on a Baking Sheet so the squares are touching.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes.
Enjoy!!
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Sisters Chicken Salad
Ingredients:
3 cups cooked chicken, diced
1 cup celery, thinly sliced
1/2 cup onion, minced
1 teaspoon salt
2 tablespoons lemon juice
1 cup seedless grapes, sliced
1/4 cup mayonnaise
1 (11 ounce) cans mandarin oranges, drained
1/2 cup toasted almond
romaine lettuce or boston lettuce
Directions:
In a large salad bowl blend together chicken, celery, onions, salt, lemon juice, and grapes. Refrigerate 4 hours or overnight.
Just prior to serving add mayonnaise, oranges, and almonds, tossing gently to avoid breaking the oranges.
Serve on leaves of Romaine or Boston lettuce or scoop generously into a avocado half.
Serves 4 large portions or 8 smaller ones.
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Homemade Berry Cream Cheese Roll with Lemon Icing
🍓🍋🍓🍋🍓🍋🍓
2 packages Pillsbury Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar
1 tsp Vanilla
1/2 cup Strawberry Blackberry Preserves
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg
Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries.
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Pineapple Pecan Cake with Cream Cheese Frosting
Pineapple Pecan Cake with Cream Cheese Frosting <3
Ingredients
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
20 oz can crushed pineapple with juice
1 cup chopped pecans (optional)
Icing:
1 stick butter, softened
1 8oz cream cheese softened
2 cups confectioners sugar
1 tablespoon vanilla
Directions
Cake:
Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9x13 inch baking pan. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely.
Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting. DELICIOUS!!!
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*** ARE YOU KIDDING ME CAKE ***
Seriously.....So easy and only 3 ingredients!!!!
*** ARE YOU KIDDING ME CAKE ***
Ingredients:
3 large eggs
1 box cake mix (any flavor)
1 can pie filling (any flavor)
Directions:
Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9 x 13 pan.
It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies.
Combination ideas:
Pineapple cake mix and blueberry filling
Chocolate cake mix and cherry filling
Yellow cake mix and cherry filling
Yellow cake mix and blueberry filling
Butter pecan cake mix and apple filling
Yellow cake mix and apple filling
Yellow cake mix and blackberry filling
Strawberry cake mix and blueberry filling
No Excuses....now go have some FUN Making any of these for your Family <3
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How To Make a Grilled Cheese Sandwich
Skip the Butter and Use This on Your Grilled Cheese Instead !
Just when I thought it couldn’t get any better, I found this amazing trick that takes a basic grilled cheese to the next level.
What you need: A nonstick pan, bread, cheese and--wait for it--a few teaspoons of mayonnaise.
What you do: Put the pan over low heat. Here’s where you would typically drop in a chunk of butter, but skip that altogether. (Trust me on this one.) Instead, spread two slices of bread with an even coat of mayo. Place one slice in the pan, mayo side down. Top it with your cheese of choice. Then add the other slice of bread, mayo side up. Let it cook for a few minutes until the bottom is golden brown. Flip and cook on the other side.
Why it works: Mayo spreads better than butter does (crucial when you’re using a softer bread like brioche) and has a higher smoke point (meaning it won’t burn as easily). Plus, the oil and egg in mayonnaise brown nicely and add a creamy flavor to the crust. You’re welcome.
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Bread and Butter Pickles
Bread and Butter Pickles
Ingredients:
5½ cups (about 1½ pounds) thinly sliced pickling cucumbers
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
Directions:
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks. Yield: About 4 cups of pickles.
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how to pick a watermelon:
We Love Love Watermelon!!! 🍉 🍉 🍉
Here's how to pick a watermelon:
1. Make sure it has a prominent yellow spot. This is where it sat on the ground ripening. No spot = premature pick = not ripe.
2. Look for "webbing". This is the brown, course web looking material. This is caused when bees pollinate the flower and scar the membranes that later forms the fruit. The more pollination = more webbing = sweeter fruit.
3. Look for black hard globs seeping out. This is sugar not insects or rotting.
AND...if you see all of the above AND tap on it and feel a "rebounce" effect, that is another telltale sign of ripe and sweetness.
★¨`*•♫.• Thank you for coming to visit my page daily <3
Feel free to FOLLOW ME <3 ; I am always posting awesome stuff on my timeline too
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Big Boy Strawberry Pie
Ingredients:
2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry gelatin
1 baked 9 inch pie shell, cooled
Whipped topping
Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves.
Mix berries in gelatin before placing in pie shell. Pour into pie shell let chill 2 or 3 hours. Garnish with whipped topping. ENJOY!
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Daddy's Potato Salad 😋
Daddy's Potato Salad 😋
5 -6 large potatoes
1/2 to 3/4 C. mayo
1 T. yellow mustard
2 hard boiled eggs, chopped
1/4 C. chopped celery
1/4 C. sweet onion, chopped (I prefer a sweet, he likes a red onion)
1 small jar pimentos, drained (I was out of this so I used 1/4 C. diced red bell pepper)
2 T. chopped dill pickle (optional but good)
salt and pepper to taste
paprika
Wash and peel the potatoes, cut them into cubes and cover with water. Boil until just tender, drain and rinse with cold water to stop the cooking process. Add in the onions, eggs, pimentos, celery and pickles.
Gently stir together and add in the mayo 1/2 C. to start, then add more if desired. Add mustard, salt and pepper to taste. Stir to combine.
Place in a serving dish and sprinkle the top with paprika.
Serve warm or keep in fridge till ready to serve.
Courtesy Janet's Kitchen
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Rice, Broccoli, & Cheese Casserole
Ingredients
1 cup rice, cooked
1 cup milk
10 ounces frozen broccoli, cooked
1/2 lb Velveeta cheese, cubed
1 small onion, diced
1 (10 3/4 ounce) cans cream of chicken soup
1 (4 ounce) cans mushrooms
Directions
Mix everything in a big casserole dish.
Bake at 375°F, for 45 minutes.
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School Lunch Peanut Butter Bars
Ingredients:
1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (split)
2 Eggs
1 ½ C Quick Oats
Frosting:
½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk (I use whatever I have in the fridge)
1 tsp. Vanilla
Instructions:
Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.
School Lunch Peanut Butter Bars
