Tuesday, June 30, 2015

Tasty Lemon Chess Pie

I've been on kind of a pie 'kick' as of late....dunno why. But I found this recipe irresistible. We love chess pie and to 'dress it up' by adding lemon just intrigued me. 

I love Michael Ann's recipes at The Big Green Bowl. They are simple and I've always had great success with every one that I've tried.  So when I came across this one some time ago, I had to try it. Please stop over and say hello to her for me. 

I love that it uses buttermilk....check out my recipe for DIY Perpetual Buttermilk
where you use buttermilk to make more buttermilk...

If you like lemon, you'll love this creamy custardy pie. 


LEMON CHESS PIE 

4 eggs, room temperature
1-1/2 c. sugar
1 TB. white or yellow cornmeal 
1 TB. flour
1/2 tsp. salt (omit if you use salted butter)
1/3 c. unsalted butter, melted and cooled to room temperature
1/2 c. buttermilk*, room temperature
1/3 c. lemon juice, room temperature

(fresh squeezed is bestest!)
1 TB. finely grated lemon zest
1 tsp. vanilla extract
1 unbaked 9-inch pie crust
Whipped cream for serving


Preheat the oven to 350.

(If need be, place chilled eggs in warm water for a few minutes to warm. It's important they are not cold right from the fridge). 

In a large bowl, lightly whisk the eggs. Add remaining ingredients, one at a time, whisking after each addition to blend well.

Pour the filling into the unbaked pie crust. Bake in the middle of the oven for 30-40 minutes, until the pie is golden on top and almost set.  The center of the pie should be slightly loose; it will set as it cools. Remove the pie to a cooling rack and cool completely before serving.

*If you don't have buttermilk on hand, place 1/2 tsp. vinegar or lemon juice in 1/2 cup liquid measuring cup and add milk. Let stand a few minutes.


Linked to 
Full Plate Thursday
Weekend Potluck




Print Friendly and PDF

Sunday, June 28, 2015

Patriotic Pound Cake Trifle & Special Pound Cake Recipe

Here's another lovely dessert all dressed up ready to 'salute' America's upcoming birthday! 

The recipe for the pound cake is below...you may prefer using a store-purchased (angel food) cake. Either way, this is a very delicious treat.  Simple enough the kids can help you put it together. 


Just layer pieces of the cake with pudding, Cool Whip, berries and pretty sprinkles. 



I love it in the jars for individual servings too. 



PATRIOTIC POUND CAKE TRIFLE 

2 sm. pkgs. (4-serv. size) instant vanilla, white chocolate or cheesecake pudding (sugar free if desired) 
3-1/2 c. (2%) milk
1/2 c. sour cream, optional
1 loaf-sized pound cake, cut into bite-sized squares
1 lb. strawberries, sliced
2 pints, blueberries, washed 
Set aside a few berries for garnish
2 Tb. (fresh) lemon juice
2 Tb. sugar
1 (8 ozs) Cool Whip topping, thawed
trifle bowl or several small mason jars 

In large bowl, whisk together instant pudding mixes and milk until pudding is thick. Stir in sour cream (just makes it creamier, but is optional) 
Refrigerate for about 10 minutes. 

While you're waiting, place the berries in a large bowl; toss with lemon juice and sugar.  Allow to sit for about 10 minutes. 

When ready to assemble, spoon some pudding into each jar, or lightly cover the bottom of the trifle bowl. Top with a layer of cake pieces, (using about half the amount, in trifle bowl) then layer half the berries with their juice, then half the Cool Whip. Repeat layers once more, finishing off top with Cool Whip. Garnish with a few berries.  Cover and refrigerate at least 3 hours until ready to enjoy.  Sprinkle with decorative jimmies just before serving. 




SPECIAL POUND CAKE 

2 sticks real butter (1 cup), room temperature
1 c. sugar

1 Tb. lemon juice (from half a lemon)

1/2 tsp. vanilla extract

4 large eggs

2 c. all purpose flour

1/4 tsp. baking powder

Lightly grease a loaf pan (9″ long x 5″). Set aside. 
Preheat oven to 300 degrees.

In large bowl, cream the butter and sugar together. Beat until light and fluffy, about 3 minutes. Add lemon juice, vanilla and eggs; blending on low at first, then at medium high until smooth and fluffy. Add flour and baking powder, blending just until incorporated. Pour into prepared pan. Bake for 80-95 minutes (yes, that's right!) until top is golden or until toothpick inserted in center comes out clean. Rest in pan for 10 minutes; run a knife around edges and flip out of pan onto cooling rack. Cool completely before slicing and enjoying. 






Print Friendly and PDF

Friday, June 26, 2015

Double Berry Crisp & Weekend Potluck #176

WELCOME TO WEEKEND POTLUCK!!
We're always so glad you stopped by! 


AND.....



When I share something worth sharing...again...

Your choice of a combo of berries cooked with orange juice and cornstarch, topped with
oatmeal and cornflakes...super summertime yum! 




Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~


Hawaiian Ice Box Pie by Melissa’s Southern Style Kitchen

Recipes that caught our attention ~




Raspberry Sticky Cake by Table for Seven

And, a personal favorite ~

Fruit Filled Taquitos
Fruit Filled Taquitos  by In Good Flavor

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!





Wednesday, June 24, 2015

4 Patriotic Desserts to add Flare to the 4th! {Blast from the Past}

With the 4th of July just around the corner, I wanted to share these with you now so you have time to plan ahead...have fun!


Just line up jelly beans for a flying flag on your cake...
use a pretzel rod for the pole...fun! 




These adorable cupcakes begin with a cake mix.  Add some licorice and frosting gel to make some individual flags to help the celebration along...

American Flag Cupcakes




These kabobs are sure to be a hit, especially if you serve them with the 2 ingredient Nutella Dip in this photo.  Cut angel food cake into stars and thread on kebobs along with berries and bananas for a lovely addition to your holiday picnic or cookout.  





This lovely dessert pizza has a butter/flour crust, a layer of cream cheese mixture and eggless cookie dough dropped over the top, then berries added for that special touch.  Impressive!





Tuesday, June 23, 2015

2-Ingredient Ranch Potatoes

I learned this 'trick' years ago from a friend, who I spent time with, in her kitchen. 

Sandy made these quick taters for lunch often...and it's a great idea to keep handy.  Quick is always great isn't it??? 


Almost too simple to be a 'recipe' but it's surely worth sharing.

You can use plain sour cream too if you prefer.

Anyway you stir it up, it's quick and delicious!

Enjoy!! 


2-INGREDIENT RANCH POTATOES 

1 tub of Ranch dip or plain sour cream
5 or 6 large potatoes (red, russet, yukon {your favorite}, diced or chunked

Cook the potatoes until tender; drain well.
Stir in enough ranch dip to cover; stir well; serve!
(You may not use all the dip)

Sprinkle some green onions over the top if you prefer. 

Linked to Full Plate Thursday
          Weekend Potluck


You might also enjoy...









Print Friendly and PDF

Sunday, June 21, 2015

Raspberries & Cream Patriotic Dessert Squares


I have always loved Holly's recipes at Life in the Lofthouse. She shared this one at The Country Cook. They're simple, easy to follow, and always scrumptious.
So when I saw this dish, using strawberries, I decided to turn it into a patriotic dessert. 

Perfect!

I used raspberries and blueberries instead of the strawberries that Holly used. My family  loved it!  And I didn't have to smash any berries because the raspberries break down easier. 

This wonderful dessert has a nice thick sugar cookie crust, melted white chocolate and cream cheese filling (are you drooling yet?) topped with a thickened fruit topping, then chilled for perfection. 

The base of the crust has to bake and then cool so you have to think ahead just a little. 

I served it to my family for Memorial Day weekend and we all REALLY loved it.  It was very good the next day too. 



RASPBERRIES & CREAM PATRIOTIC DESSERT SQUARES 

Base:

1 - 1# 5 ozs. bag sugar cookie mix
1/2 c. butter, room temp
1 large egg

Filling:

1 c. white chocolate chips
1 (8 ozs) cream cheese, softened

Topping:

3 c. cleaned raspberries, divided
1/3 - 1/2 c. white sugar
2 Tb. cornstarch
1/3 c. water

3/4 - 1 c. blueberries, washed and dried


Preheat oven to 350.  Spray 9" X 13" baking dish with cooking spray. In large bowl, combine cookie mix, butter and egg until smooth.  Press in bottom of prepared pan; bake 15 - 20 minutes or until golden brown.  Cool completely. 

In small glass bowl, microwave white chocolate chips for 45 - 60 seconds until melted; stir until smooth. Cool a few minutes. In medium bowl, beat softened cream cheese with electric mixer, then add melted chips and blend. Spread over cooled sugar cookie base; refrigerate while preparing topping. 

In medium saucepan, add 1 cup raspberries, along with sugar, cornstarch and water. Cook over medium heat, stirring constantly, until it comes to a boil and thickens. Remove from heat and cool 10 minutes. Fold in remaining raspberries, along with the blueberries; spread over cream cheese filling.  Cover and refrigerate at least 1 hour before serving.  Top with a few fresh blueberries if desired. And dollops of whipped cream!

Yield: 15 - 18 servings 


Linked to 
       Weekend Potluck
        Full Plate Thursday


You might also enjoy...

Patriotic Berry Kebobs









Print Friendly and PDF

Saturday, June 20, 2015

Leader Enterprise - June 17, 2015 - Saying Thank You



Because June is known as the month of weddings and graduations, I wanted to share ideas from a little booklet entitled ”101 Ways to Say Thank You”, authored by Bonnie Ceban. We can use these ideas all year long. Since I send many cards during the year, I'm always looking for creative ideas and I appreciate these great reminders. 

From the book - “We show gratitude in many different ways in order to express to others how valued and appreciated they are in our lives. Most people learn to say thank you when they are children, yet adults allow the busyness of their schedules and the competing demands in their lives to crowd out the art of expressing gratitude. Consider who in your life is already overdue for an expression of thanks. Remember that a life overflowing with thanksgiving is one that will touch others more deeply and produce more genuine relationships.

Children don’t naturally express thanks; they need to learn the importance of doing so and then practice it in daily life until gratitude becomes a part of how they express themselves to others. Modeling how you thank your friends and family will help them to thank their friends as well.

A formal thank you is written. This is appropriate for graduations or other milestone events, such as weddings or anniversary parties.  If you determine not to use that gift until you have sent a thank you, it will motivate you to get those thank you notes out in the mail promptly.

Writing scores of thank you notes can become very tiring. Try to make the process more interesting and personal by including a memory or thought specific to that person. It can be from the event or from a different time in your life. Make it specific to them. Include in your thank you note just a few lines about what made the day special for you and how you will look back on the memories."

This recipe is among my long list of favorite dips. It's quick and easy to make too. Both these recipes would be great for any summertime get together.
MEXICORN DIP 

2 (11 ozs each) cans mexicorn
1 (10 ozs) (mild) rotel tomatoes and green chilies
1 (16 ozs) refrigerated french onion dip
Fritos Corn Scoops

Drain mexicorn and rotel well. In medium bowl, mix all ingredients (except corn chips) together. Refrigerate until cold to allow flavors to blend. Serve with corn chips.

Strawberry season is upon us and this is one delicious dish to help you celebrate summer and July 4th! It makes you want to scream MORE! Add some blueberries for a 'patriotic' touch.

STRAWBERRY PIZZA

1-1/2 c. all purpose flour
1 c. cold butter, cut into chunks
1/2 c. brown sugar
1/2 c. chopped pecans
1 - 8 oz. cream cheese, softened
3/4 c. powdered sugar
1 - 8 oz. tub Cool Whip, thawed
4 c. cleaned, sliced fresh strawberries
1 - 16 oz. pkg. strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1"cookie sheet. Bake 12-15 minutes until browned. Cool. In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up. In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. I use lite cream cheese and Cool Whip with sugar-free glaze.

“I love how summer just wraps it’s arms around you like a warm blanket.”  Kellie Elmore

Friday, June 19, 2015

Slow Cooker Cheesesteak Sandwich & Weekend Potluck #175

WELCOME TO WEEKEND POTLUCK!
So happy you came to spend time with us!

AND....


When I share something worth sharing...again...

This is my hubby's favorite sandwich. It's what we'll be enjoying for Father's Day.  Toss everything into the slow cooker and let it fix dinner for you.  YUMMM!



Don't forget to go to the link before pinning....


The recipe with the most clicks was ~

Recipes that caught our attention ~

Pizza-Style Garlic Bread by With A Blast

Cashew Chicken with Fried Rice by Everyday Mom’s Meals

And, a personal favorite ~

Spicy Praline Bacon
Spicy Praline Bacon by The Kitchen is My Playground 

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!









Wednesday, June 17, 2015

3 Boomin' Baked Bean Dishes {Blast from the Past}

We all need a good baked bean dish to get through summertime picnics and potlucks.  All 3 of these are mighty tasty...you're welcome! =)

Even those who don't care for sauerkraut, love these beans.
I have served over 200 folks on the street for a local "Bean Days" festival and this dish get raves again and again.  Another easy 5 ingredient recipe. 





Bits of pineapple help sweeten up this dish...oh so tasty. 

Ballpark Baked Beans




Using 3 kinds of beans, adding hamburger and bacon, along with a few other
simple ingredients, makes this dish a STAR!