Easy Blender Zucchini Cream Pie

After a friend brought over a big zucchini, I was excited to try this easy recipe.  I shared a couple of pieces with that friend who gave it to me, and she asked for the recipe!  

(hover over photo to pin) 

You'll never know it has zucchini - and you can say 

'This pie is good for you!' haha 

It was easy enough to double the recipe to make 2 pies! I topped my pieces with Cool Whip but it's wonderful without

the added topping.  

I reduced the sugar amount just a bit and thought it was plenty sweet. 

It keeps well in the fridge for a few days, if it lasts that long!

Enjoy soon - you'll be so glad you did!

It's simple and simply delicious!!!

EASY ZUCCHINI BLENDER CREAM PIE 

1 cup zucchini, peeled & cooked 

(I boiled it)

3/4 c. white sugar 

(I reduced from 1 c. in original recipe)

1 c. evaporated milk

2 Tb. all purpose flour

2 Tb. butter, melted

1 tsp. vanilla extract

1 large egg

1 9" unbaked pie shell 

Preheat oven to 425*. 

Peel, cook and drain zucchini.

Dump all ingredients (except pie crust) into a blender and mix well. 

(If making 2 pies, I suggest you make 2 separate batches as 2 will not fit into a smaller blender.)

Bake at 425* for 10 minutes; lower oven to bake at 350 for 20 minutes more. 

Will be just a bit jiggly in the center when it's done...it will set up when it cools. 

Original recipe found at Food.com

You might also want to try...

Frosted Zucchini Brownies (1 minute frosting!)

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Pretty Pink Flamingo Cake

I recently saw this amazing recipe (again) and since I'm in Florida and 

my home and yard are decorated with all kinds of flamingo decor, I thought 

this would be perfect to take to a recent potluck in the RV park where I live for the winter. 

(The cake was actually thicker than it looks!)

(hover over photo to pin) 

It's a Southern Plate original, but I changed just a couple of 

things (which I will tell you as we go)....

What a F-U-N cake!  Big kids as well as little ones will love the

bright color and the combo of cherries and pineapple in the 

frosting...made with Cool Whip. 

Do hope you enjoy soon - it would be awesome for a pool party,

picnic, or summer potluck!  AND...you can make it ahead!!!

It's all very simple, delicious and refreshing, so let's get to it....

(hover over photo to pin) 

PINK FLAMINGO CAKE 

CAKE: 

1 box (15 ozs) white cake mix 

1 sm. box (4-serving size) cherry jello, dry 

3/4 c. vegetable oil 

(or use 1/2 c. applesauce and 1/4 c. oil) 

3/4 c. buttermilk

3 eggs

1 tsp. real vanilla

(I added for a 'pop' of flavor) 

FROSTING: 

8 ozs. crushed pineapple, with juice

(I used half a 20 ozs. can)

1 sm. (4-serv. size) instant (french) vanilla pudding mix

16 ozs. Cool Whip, thawed  

(I used 12 ozs.)

8 ozs. jar maraschino cherries, chopped in half

(you may want to save a few to top the cake) 

Preheat oven to 350*. 

Spray a 9" X 13" baking pan with non-stick spray. 

In a large mixing bowl, add cake mix, jello, (applesauce, if using), oil, buttermilk,

eggs and vanilla.  Beat with an electric mixer for about 2 minutes

until smooth and well blended.  Pour into prepared pan. Bake 30 - 35 minutes 

until cake pops up when touched.  Cool completely. 

In medium bowl, place the pineapple and juice in a bowl; sprinkle dry pudding mix over the top and

stir until blended.  Stir in whipped topping. Add chopped cherries and 

some cherry juice until 'frosting' turns pink, about 1/4 c. juice.  

Spread topping evenly over the cake. Cover and refrigerate up to 3 days before 

serving.  

This is the doormat at my front door at my FL paradise...

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Rhubarb Cinnamon Quick Bread

This is a wonderfully moist bread that sells quickly at my summer bake sales. 

It's taken me a long time to get this posted on my blog, so I'll keep this brief and do hope you'll try it soon. I most often use my own frozen rhubarb, draining off about half of the water before adding to the recipe. 

One of the reasons I like this recipe is because I can mix it by hand and don't have to get the mixer out.  It is easily doubled or tripled also. 

This bread freezes nicely.  After loaves have cooled, wrap in saran wrap, placing in ziploc freezer bags.  Label and freeze up to 2 months. 

1 1/2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

3/4 c. brown sugar

1/2 c. vegetable or coconut oil

1/2 c. buttermilk

1 egg

1/2 tsp. vanilla extract

2 c. diced rhubarb

1/2 c. chopped pecans, optional 

Preheat oven  to 350 degrees. 

 Grease an 8" loaf pan with non-stick cooking spray; set aside. 

In a large bowl, whisk flour, baking soda, salt and cinnamon. Add the brown sugar, then the oil, buttermilk, egg & vanilla, stirring to mix thoroughly.  Gently fold in the rhubarb and pecans.

Pour the batter into the prepared pan.  Bake 50-55 minutes or until a toothpick inserted into the center comes out clean.  Cool in the pan slightly, then remove to cool completely on a rack.  

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Peach Pie Filling Fruit Salad (Quick and Easy - NEW recipe)

OH MY STARS!

What a simple and simply delicious fruit salad - perfect

for summertime picnics and potlucks. 

You choose what fruits to add.  A total of 6 - 7 cups is great. 

I used mandarin oranges, pineapple and grapes, but you can also use fresh berries. 

Add banana slices or marshmallows just before serving if you want! 

I've eaten this salad before but had never tried making it myself until now!

Such a wonderful and refreshing dish and quick too!

I whipped up a batch in no time and took to 2 families along with Mom's Chicken Casserole for dinner...along with a plate of assorted cookies.  

Do hope you'll enjoy this dish soon.

You'll be so glad you did...

PEACH PIE FILLING FRUIT SALAD 

1 (20 ozs) can pineapple tidbits of chunks, well drained 

1 (15 ozs) can mandarin oranges, well drained 

 seedless grapes

fresh blueberries or strawberries 

bananas or marshmallows (add just before serving) 

1 (21 ozs) can peach pie filling 

Drain canned fruits well; wash fresh fruit and place on paper towels to dry. 

Slice or chunk strawberries; combine all fruits in a bowl; blend in the peach pie filling (cutting peach slices into smaller pieces while still in the can if desired), stirring gently until blended well.  Refrigerate for about an hour, or overnight. 

*If adding bananas (can dip in pineapple juice to keep longer) or marshmallows, 

add just before serving. 

Serve chilled. 

You may also enjoy...

Pina Colada Fruit Dip (sugar free option)

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The Bryan Times - August 19, 2019 - Lemons

While I do remember I shared some lemon recipes with you a few months ago, there are so many options using this citrus fruit loaded with Vitamin C, I just had to share more ideas. And I did say I'd share some lemonade recipes, so here you are...

I'm sure you've heard the old saying, "When life hands you lemons, make lemonade". While that's a great perspective, we can do so much more with lemons and their peel. 

                                                        

Luscious Lemon Cooler Cream Cake

Use juice or peel to freshen your microwave, and help you get it clean in no time! Add lemon rinds (or juice) to a microwave-safe bowl (I use my glass measuring cup) filled with 2 c. water. Microwave on high for four or five minutes. Let stand another five minutes, allowing the water to steam the walls and top of the oven. Remove the hot bowl (carefully!) and wipe away the mess with a towel. AND the microwave will smell clean and fresh. You're Welcome!

If your fridge needs a pick-me-up, dab a cotton ball or sponge in lemon juice and leave it in the refrigerator for a few hours to neutralize odors. 

My sis-in-love, Carol Herman, shared this dessert with us at a recent Baker Sibling gathering.  We all went a little crazy over it. The only thing I changed was to cut the amount of cold water in half. 

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix

1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. Yield: 12 - 15 servings

Hope you enjoy these fruity, refreshing drinks. Great to help you 'chill'.                       

Simple Homemade Lemonade

(Sugar Free Option) 

SIMPLE HOMEMADE LEMONADE

1 scant cup (just less than) sugar or sweetener

1 c. water

7 c. water (sparkling - for a 'kick') 

1 c. fresh squeezed (or bottled) lemon juice 

1 lemon, quartered, for serving

1 lemon sliced, for serving

Make a simple syrup by adding sugar and 1 c. water to a saucepan; heat until sugar is dissolved. (I used a microwave safe dish and warmed it for 2 minutes - stir until sugar dissolves). Allow to cool. 

Add 7 cups water and lemon juice to 2-qt. pitcher.  Add simple syrup and stir well. Pour into tall glasses filled with ice. Add a slice or two of lemon...garnish the rim with a lemon wedge and serve with a smile. Yield: 6 - 8 servings.  Recipe can easily be doubled to make a gallon! TIP:  I suggest not adding slices to lemonade until ready to serve as the peel can make the lemonade bitter if it sits too long. 

WATERMELON LEMONADE

2 c. water

3/4 - 1 c. sugar 

(or xylitol..or your fav sugar substitute)

1 c. freshly squeezed lemon juice (strained) 

(about 6 - 8 lemons)

2 generous cups of cubed watermelon (seeds removed)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Lady Bird Johnson once said  “Children are likely to live up to what you believe of them."

Flashback Friday - Four NO OVEN Needed Meals

WELCOME TO FLASHBACK FRIDAY 

If my family has a choice, this will be the dish they pick every time...hands down! Open a few cans, melt some cheese in it...serve over chips! 

Creamy Tacos

This one is a 'healthier choice' from www.halfmysize.com cookbook.
DE-LISH!

Crockpot Cheesey Chicken Spaghetti

Only 3 basic ingredients, and a few spices, and you're all set to let

the crock fix this delicious meal for you! 

Simple Crockpot Ravioli

A tasty meal set to put on the table in less than 30 minutes!

You just can't go wrong with this one! 

Stovetop Pork Chops & Gravy

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The Bryan Times - August 5, 2019 - Fruits & Veggies

Creamy Taters, Green Beans & Caramelized Onions

I do hope you've been enjoying a super summer. It always seems to fly by so quickly - maybe because we stay so busy? For many of us, one of the highlights of summer is the abundance of fresh fruits and vegetables.  

Color, color, color is the rule to live by. Health gurus encourage Americans to eat at least five or more servings of fruits and vegetables daily. The more reds, oranges, greens, blues, and yellows you see on the plate, the more health-promoting properties you are getting. So fill your plates with lots of nutrients and colors. 

I'm excited that farmer's markets have been up and running in the area. I so enjoy seeing town-folks when they come visit my baked goods stand in Pioneer. Hope you'll support the local folks who take time to share their goods.  Be sure to stop by and get some of those fresh-picked fruits and veggies. You won't be sorry!

I recently made this awesome dessert and fell in love with it again! When a good friend served this crisp to me years ago, I swooned!  Perfect served warm with vanilla ice cream.  Yes please! 

Peach Blueberry Crisp

PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

TOPPING:

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350*. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside. In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly. Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture. Bake 45 minutes or until golden brown. Serve warm with ice cream or whipped topping. Yield: about 6 servings

I've never been fond of cukes, but I have a hard time staying away from this very simple recipe.   

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(I use xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (can reuse the brine a second time).  

Yield 4 - 5 servings (or maybe 2 or 3...depending on who's eating them!) 

For me, every bite of this fabulous veggie combo is roll-your-eyes-back delicious!  

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones

1 lb. green beans (fresh or frozen) 

1 medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. 

Remove from skillet, and place over veggies in colander while you make the sauce. In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 

"If at first you don't succeed, try doing it the way mom told you in the beginning." . -Unknown