Sour Cream Rhubarb Pie

Do you ever want to try something different than the usual/every day recipe you always make?

Maybe one that's been in your family for a while, and everyone loves it, but you want a change anyway?  

I do that often (cause I LOOOOVE trying new recipes!)...and that's what happened with this recipe.

I have a wonderfully easy & delicious rhubarb cream pie recipe in my cookbook and I've made it for years.

But this time I wanted a change, so I googled it and found something yummy sounding at allrecipes.com.   I made a few additions to the topping. 

This not only had a yummy crumb topping, (similar to what my mama use to put on her dutch apple pies!) it also had sour cream in the pie itself, so I tried it and was I ever glad I did!!!!

It's definitely a KEEPER!

SOUR CREAM RHUBARB PIE 

• 1 cup sugar
• (I used half xylitol)
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup sour cream 
• (I used lite)
• 1 egg
• 3 cups chopped fresh or frozen rhubarb
• 1 (9 inch) unbaked pastry shell
• 
  
• TOPPING:
• 1/2 cup quick-cooking oats
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 teaspoon grated orange or lemon peel. optional
• 1/2 tsp. ground cinnamon 
• 1/3 cup cold butter or margarine 
• 1/3 c. chopped nuts 
• 
  
• In a large mixing bowl, combine sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.
• 
  
• Topping: In small bowl, combine the oats, flour, brown sugar, orange peel and cinnamon.. Cut in butter until crumbly. Stir in nuts. Sprinkle over the filling. 
• 
  
• Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 35-40 minutes longer or until topping is golden brown. Cool. Refrigerate leftovers.

Linked to Ingredient Spotlight - Sour Cream

Gooseberry Patch Roundup- Picnics & Potlucks

It's A Piece O'Cake

Mop it up Monday

Gooseberry Patch Roundup - Garden
Scrumptious Sunday
Weekend Potluck
Meal Plan Monday

Lemon Fruit Dip {Sugar Free}

ONLY 3 INGREDIENTS!!

It doesn't get much easier than this...in just a few minutes you can be enjoying a tasty treat along with some fresh fruit.

You might even want to try this on pancakes?

You could use regular or sugar-free pudding mix...and you could try chocolate, butterscotch or coconut too?  Many options here...

Use lowfat milk and sour cream too if you desire.

Give it a whisk and a whirl and you are ready to serve.

This makes a great after school snack or dessert after any meal. 

LEMON FRUIT DIP

{sugar free}

1 c. (1%) cold milk

1 (3.4 ozs) pkg. instant lemon pudding mix

(sugar free)

1 c. (8 ozs) (lite) sour cream

In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Whisk in sour cream.  Chill until ready to serve.

Serve with fruit.

Yield: 1=2/3 c.

Using sugar-sweetened pudding mix, regular milk and sour cream:

2 Tb. = 75 calories, 4 gr. fat, 1 gr. protein, 0 gr. fiber

Linked to Ingredient Spotlight - Sour Cream
Weekend Potluck
Fit & Fabulous Friday
Recipe of the Week

Kid-Friendly Ice Cream in a Bag & Homemade Magic Shell Ice Cream Topping

Two of my granddaughters, Charlie & Chloe, who live only minutes away, and I love to spend days crafting and cooking in the kitchen together

whenever we can. 

Here's two recipes we've had fun making....these dishes will cool you down in the heat of the summer.  We made them on different days...guess you can tell they love their ice cream huh??? 

They're easy and definitely KID-FRIENDLY recipes!  Both ready in just minutes too!!!

KID-FRIENDLY ICE CREAM IN A BAG

1 c. light cream (I used half vanilla flavored creamer) MM!

3 Tb. sugar

1 tsp. vanilla extract

qt. size ziplock freezer bag

2 gallon size ziploc freezer bags

crushed ice

rock salt

Mix first 3 ingredients together and pour into the qt. bag. Squeeze the air out and place it into a gallon bag (for safety sake). Squeeze out the air and seal. In the bottom of the second gallon bag, place some ice cubes and rock salt.  Place the other bags on top, then fill in the sides with more layers of ice cubes and rock salt so that it is higher than the level of cream. Then this is what you do...(it took us about 10+ minutes)

Another time together we quickly made some Peanut Butter "Magic" Shell Ice Cream Topping. I found the recipe at Chocolate Covered Katie....to 'top off' their day.

(Katie has a Healthy Dessert Blog that I follow!!!)

All you do is stir together peanut butter, melted coconut oil, and sweetener of choice (we used liquid stevia) to make this delicious treat.

We were all pretty impressed at how simple - AND DELICIOUS! - it was.  

PEANUT BUTTER MAGIC SHELL 

2-3 tsp peanut butter

1 tablespoon virgin coconut oil

sweetener of choice, to taste (stevia drops, maple syrup, agave, etc.)

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell! (Or stick the covered ice cream in the freezer for just a minute or two, if you want it completely hard.)

Linked to Gooseberry Patch Roundup - Kid Friendly

Mini Muffin Omelets

TA-DA!

I'm so excited to share my first collage with you!!

(PicMonkey  offers easy-to-make collages!!!)

We love breakfast meals at our house...any time of day.

I eat meat, but am not wild about it, so when I can find an egg-y kinda dish to get my protein, well....I'm all for it.

After I'd seen this awesome recipe at Dine & Dish  - I printed the recipe with intentions of making it soon, and before I got to it...

I saw a similar recipe at Bringing Beauty - a new blog to me - but one worthy of your time to visit - and they called them

Mini Muffin Omelets.

Same-y, Same....but Different. *-*

So...I'll tell you the differences and let you decide what to do.

In the first recipe, you break the egg into the cooking-sprayed muffin tin. Break the yolk, then add your choices.

 I prefer blending the eggs with a little milk. It makes them fluffier.

Knowing that, I broke the eggs into a bowl, added a little milk, then topped them with diced ham and onion, then cheese, then salt & pepper.

(We REALLY love pepper at our house too..rarely use much salt...but we love pepper on our popcorn and our hard boiled eggs, and our salads, and..and....)

I made these up and rewarmed them for a great breakfast or afternoon snack. They freeze nicely too. 

I love that they can be personalized for different tastes and that they are individual servings. Makes it more special I think. 

I've made 6...I've made 9...I've made 12 - easy enough to adjust to however many you want!

Change them up however you'd like....add cooked bacon or sausage. You could blanch some broccoli or asparagus to make veggie cups. Add red peppers, grated carrots or even a few grated potatoes?
(You might want to saute them first?)

AND...here's a link to a recipe at Hot Eats and Cool Reads that 
uses a hashbrown tater crust with a very similar recipe. 
Ham and Eggs Baked in Crispy Hashbrown Crust .
(This recipe was featured at our Weekend Potluck party last week!!) 

MINI MUFFIN OMELETS

12 eggs (I used 11 so my pans weren't so full)

2 Tb. milk

1 c. chopped deli ham or cooked bacon or sausage

2 ozs. shredded cheddar cheese

salt and pepper, to taste

blanched veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. 

In large bowl, mix eggs and milk  - pour evenly into pans. 

Sprinkle with add-ins, then salt & pepper.

Bake 20 minutes. They come out of the pans a lot easier than I expected them to. 

Linked to Melt in your mouth Monday
Weekend Potluck
Fit & Fabulous Friday
Mop it up Monday
        Breakfast Inspirations Monday
            Ingredient Spotlight - Hot Dogs & Sausage
Gooseberry Patch Roundup - Rise & Shine

Snickers Frozen Pie {WW} & Weekend Potluck #20

WELCOME TO WEEKEND POTLUCK! 

AND...

Where I re-post something worth posting again...

This is a tasty refreshing treat for anyone....anytime! 
Gotta love it because it can be made ahead. 

I SCREAM...YOU SCREAM...WE ALL SCREAM FOR ICE CREAM.


(Or frozen yogurt as the case may be=) 

 SNICKERS FROZEN PIE
{Weight Watchers}

1 pint (2 cups) vanilla non-fat frozen yogurt softened

2 TB. chunky peanut butter

1/2 pkg. (1/4 cup) sugar free dry instant vanilla pudding

1/2 cup fat free frozen whipped topping, thawed

lite chocolate ice cream syrup

In large bowl, combine all ingredients.  Mix well - pour into 8" pie pan.  (I spray a couple quick sprays with Pam...just to make it easier to get out of the dish). Cover tightly and freeze until set. 

Before serving, drizzle 2 tsps. lite chocolate syrup over entire pie.

Serves 8 - each serving = 2 WW points  

(prior to Points Plus - using nonfat frozen yogurt)


Pull up a chair, pour yourself some tea, and get ready to review some awesome recipes from some terrific and creative people! Ya'll make it very difficult to choose a few features. KEEP EM COMIN!!

Last week, we shared some amazing dishes and our table just seems to get happier and happier. We are so glad to have all these amazing bloggers linking up and hope that you look forward to Weekend Potluck each week as much as we do.

The recipe with the most clicks was ~

Ham and Eggs Baked in Crispy Hashbrown Cups Recipe by Hot Eats and Cool Reads

Recipes that caught our attention ~

Cherry Limeade Cake by Confessions of a Semi-Domesticated Mama

Mac & Cheese Lasagna by Julie's Eats & Treats

And, a personal favorite ~

Veggie Lasagna Rollups by Hungry Couple

If you were featured today, please feel free to grab the red “featured” button from below.





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Your hosts ~

• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha

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

We TWEET. We PIN. We LIKE.

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