Super Easy Strawberry Pie

My Grammy made this pie over the weekend.  I have never had a strawberry pie as tasty and easy as this one.  You can bake a pie shell or use a graham cracker crust. (I prefer the graham cracker)

Easy Strawberry Pie

1 qt strawberries, washed and sliced

1 C water

1 C Sugar (or mix Splenda and sugar)

1 T Cornstarch

1 pkg sugar free strawberry Jell-O

Pie Shell or Graham Cracker Crust

Cool Whip

Cook water, sugar and cornstarch until thickened.  Add Jell-O and stir well.  Cool completely.  (I put mine in the freezer while I sliced the strawberries).  Pour strawberries into shell of choice.  When Jell-O mixture is cooled pour over the strawberries and refrigerate until set.  Top with Cool Whip.

Not Quite IHOP Strawberry Cheesecake Pancakes

I've had a hankering for IHOP's strawberry cheesecake pancakes for while but today I just couldn't get them out of my head.  I googled and came up with a recipe to try.  They are good but not really like IHOPS, unless I have an unrealistic recollection of them.  (Highly possible since we were in sunny Florida between Disney days the last time I had them)  Anyway, here is the recipe!

Cheesecake Pancakes with Strawberry Topping

1-1/2 cups strawberries, hulled and sliced
2 Tbs.  seedless strawberry jam
1-1/4 cups all-purpose flour
1-1/4 cups buttermilk
1 large egg
1/4 cup vegetable oil
1/4 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
2 cups chopped frozen cheesecake
Cooking spray
Butter, confectioners' sugar or whipped cream, for topping (optional)

Directions:  Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside.
Preheat the oven to 200 degrees. 

Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. 

Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. 

Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. 

Transfer the finished pancakes to a baking sheet and keep warm in the oven. 

Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired. 

Pinterest is slowly taking over my life...

Have you been to pinterest.com?  I'm not sure if I should tell you how awesome it is or if I should tell you to stay away because it's like a powerful street drug.  Once is never enough and you just keep coming back for more.  I started looking at Pinterest for some craft stuff, then I started looking at girl's bows, kids crafts, etc and last week I realized the HUGE amount of food recipes...  I had to make something to take to a family Christmas gathering and was tired of all my old standbys so I went to Pinterest for inspiration.  That is where I found it.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar!!

This is something you HAVE to make, but I'd suggest picking up some vanilla ice cream to have on hand, that is the one thing that could make this baby any better.

The recipe is so easy it is crazy!

First mix up your favorite chocolate chip cookie dough recipe, not adding quite all the flour.  (There isn't a science to this.  My recipe calls for 3 1/2 cups and I used 3 cups)  I think the goal is to be able to push it into a pan so I tried to get the same consistency of Gooey Butter cake batter.   Press into a 9x13 pan that has been sprayed with Pam or cooking spray of you choice.  Place Double stuff Oreos on top of the cookie dough, pushing in just a tad.  Then whip up a box of Family size Brownies according to box directions and pour on top.  Keep in mind you might need to adjust amounts depending on the size of your cookie recipe.  (If you put too much into the pan and run it over I'm not responsible or coming to clean your stove!)  Bake at 350 degrees for 45-55 minutes or until Brownies are done.  Voila!  It's like heaven in a pan!

The original recipe calls for a jar of Hot Fudge sauce.  A tad to be added to brownie batter and more to be put on top.  I skipped this step figuring that was just a bit too much for me.  But again, Ice Cream on top would be DELISH!

Happy Baking!

Completely Not a New Recipe. :)

I know... this a blog about recipes and food but...  I wanted to share a link to another blog instead.  This is an interview with my favorite author, Wanda Brunstetter.  And if I share the link, I have a chance to win an autographed book.  If I win the book, I will have motivation to whip up a tasty meal for you all. :)  Anyway, head on over here for the interview and check out the other blog entries while you're there.   As far as a recipe for today, I hear KFC is having some great deals. lol  Happy Eating!

http://austenitis.blogspot.com/2011/11/birthday-party-interview-and-giveaway.html

Banana Pudding Supreme

Last weekend we found ourselves with so many plans for Saturday I wasn't sure how we'd squeeze them all in!  Sadie had stayed at Uncle Darrin and Aunt Cara's.  So she had to be picked up, at a pot luck at 11:30, parade started at 2, then home to drop off empty dishes, pick up fresh ones and to a fish fry by 5:30.  I had no idea what food I would make that would be yummy, travel well and things that could be made and left at home all day and picked up to take for dinner.  I figured it out and we made it to every event in time. :) 


 Along the way I ran across this recipe that was amazing!   This is a twist on the classic Banana pudding.  (As always, I tweaked it to suit me so this is my version:

Banana Pudding Supreme

8 oz light cream cheese

14 oz can of sweetened condensed milk

2 small packages of sugar free instant vanilla pudding

3 C cold milk

1 tsp vanilla 

8 oz light Cool Whip

Bananas

Nilla Wafers

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.

Slice bananas (to save time, slice them lengthwise) and place in the bottom of a 9x13 pan.  Top with pudding.  Spread the rest of the Cool whip on top.  Place Nilla Wafers on last. 

Chill.

If there are leftovers, remove the wafers and replace before serving.  No one likes soggy wafers! :)

Happy Desserting!

Chicken and Dumplings and Tumbling

It's Tuesday so we're off to tumbling and Gerald will still need to eat even if I'm not here...  


I found an interesting recipe for Chicken and Dumplings for the crock pot and thought tonight would be a perfect night to try it out.  I tasted it a bit ago and although it's not as good as grandma's it's pretty tasty.   


{Gerald went to Walmart and 'grocery shopped' alone the other night.  I use this term loosely because it basically means he wandered the aisles tossing in various items that looked appealing and did not use a single coupon.  He came home with a box mix for Chicken and Dumplings and I rest assured he will like this version much better.}

Chicken and Dumplings Crock Pot Style

4-6 chicken breasts (boneless, skinless of course)

2 cans cream of chicken soup

1 can chicken broth

salt, pepper, parsley, poultry seasoning

biscuits from the refrigerator section of your favorite grocer

Cut chicken in half and lay in the crock pot.  Sprinkle salt, pepper, parsley and poultry seasoning to your liking.  Add both cans of soup and chicken broth.  Cook on high for 5-6 hours or low for 8-10 hours.  About  90 minutes before serving (if using High setting) tear biscuits into pieces and gently push into the liquid with spoon.  When the biscuits are cooked, you're ready to dish up and enjoy!

I bought the small biscuits and actually used 2 cans adding one, letting it cook for a while and then adding the other.  I stirred it a couple of times to keep the 'dumpings' from clumping into one huge dumping.

Well, It's BS... Chicken! (Formerly known as Balsamic Vinegar Chicken)

I knew better than to tell Gerald we were having "Balsamic Vinegar Chicken."  I know him well enough to know he would get that look on his face that translates into "Great, this is going to taste awful.  I wonder if I can sneak out of the house long enough to get some Chinese?"  :)  So I shortened it to BS Chicken and he seemed interested.  It was very yummy and I'll be making it again!  I tweaked a recipe I found online and I'll probably make other adjustments next time too.

BS Chicken

4-6 Boneless, skinless chicken breasts

28 oz can of diced tomatoes

1 onion, thinly sliced

4 garlic cloves

1/2 C balsamic vinegar dressing (I used Light)

2 T olive oil

sprinkle of Italian seasoning

salt and pepper

Pour olive oil in bottom of crock pot.

Place in chicken breasts, salt and pepper each breast.

Put sliced onion on top of chicken and sprinkle Italian seasoning using as much or as little as you prefer.  Add garlic, pour in dressing and top with tomatoes.  

Cook in crock pot on high for 4 hours or on low 6-8 hours.  Serve over angel hair pasta.

Yum Yum Enjoy!