Contest-Winning Raspberry Cream Pie (No Bake)

WOW!  It sure is hard to believe summer is ending but alas...tis true, so...
 I wanted to give you one last NO BAKE dessert before jacket weather hits! 

This is a Taste of Home recipe so you know it's gonna be delicious. 

I normally reduce the sugar amount and made this sugar free using xylitol, and Sukrin powdered sugar. (sugar free)

It looks like this - I buy it at Amazon.  Yes, it's pricey, but some things are just worth splurging on, especially when it tastes as good as this does! 

I love that it doesn't have an after taste and works nicely in my desserts...

baked or unbaked. 

You can use fresh or frozen raspberries, so this is a tasty dessert to serve

all four seasons! 

Another change I made was that it called for orange liqueur...I used 1/2 tsp. of orange extract instead.  I noticed a little bit of 'zip' to the pie because of it too...soo good! 

Hope you enjoy this delightful pie as much as we did. 

CONTEST WINNING RASPBERRY CREAM PIE 

CRUST: 

1-1/2 c. crushed vanilla wafers (about 45 wafers)

(graham crackers work also) 

1/3 c. chopped pecans

2 Tb. sugar or sugar substitute

1/4 c. butter, melted

FILLING:

1 pkg. (8 ozs.) cream cheese, softened

2/3 c. powdered sugar 

(or sugar free substitute)

2 Tb. orange liqueur

(or 1/2 tsp. orange extract), or more to taste

1 tsp. vanilla extract

1 c. heavy whipping cream, whipped ** (See TIP below)

TOPPING:  

3/4 c. sugar (or substitute)

3 (heaping) Tb. cornstarch

3 Tb. water

2-1/2 c. fresh or frozen raspberries, divided

In medium bowl, combine wafer crumbs, pecans, sugar and butter. Press onto bottom and sides of a greased 9" pie plate. 

In large bowl, beat cream cheese, powdered sugar, liqueur and vanilla until light and fluffy.  Fold in whipped cream; spread into crust.  Chill until ready to serve. 

In small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 c. raspberries.  Bring to a boil; stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled. 

Spread topping over the filling or dollop topping on each slice

when serving.  Garnish with remaining berries. 

It's a beautiful work of art! 

**TIP - For best results, chill glass bowl and mixer beaters for 5 - 10 minutes before whipping so you'll get more volume. 


You might also enjoy...

Easy Biscoff Cheesecake Pie

No Bake Peanut Butter Pie

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The Bryan Times - June 3, 2019 - Strawberries & Patriotism

Welcome June! We're all hoping the warmer temps will stay with us this month! June also brings strawberry season and Flag Day. Be sure to celebrate Flag Day on June 14th by flying the Stars and Stripes. 

Tips for displaying Old Glory: 

Don't display a flag at night unless it's illuminated.  If lighting isn't possible, make sure to take yours down at sunset. 

Always be sure the union (the blue field) is at the top left if you hang the flag from a staff projecting from a window or building. 

Never allow the flag to touch anything beneath it. 

Be sure to retire frayed or worn flags - they're no longer fit to serve as a symbol of our country.  Please don't just trash them. Most American Legion or Veterans posts host flag-burning ceremonies for this purpose. 

A dear friend gave me this recipe 20 years ago.  She made it for every reunion or potluck all summer long.  It's a delightful dessert. 

(Hint: If you want to save time, you can use a 16 ozs. pkg. of ready-made sugar cookie dough for the crust and mix an 8-oz. pkg. of cream cheese with a 7-oz. jar of marshmallow cream for the filling.)

"Lightened" Strawberry Pizza

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/3 - 1/2 c. brown sugar
1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened (reduced fat is fine)

3/4 c. powdered sugar

1 - 8 oz. tub (lite) Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. (sugar free) strawberry glaze

Preheat oven to 350*. In large  bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or smaller-sized 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. Serves 10 - 15, depending on how you cut it. 

Do you know how to make fresh strawberries last longer?  Try this 'trick'..Just mix 2 cups of cold water with 1/2 cup of white vinegar in a large bowl and soak fresh strawberries (with tops on them) for about 20 minutes! Drain in a colander, rinse them and then lay the strawberries on a towel or paper towels to dry completely, about an hour. (A key to keeping them fresh) Refrigerate until ready to eat. (You won't be able to taste the vinegar!) 

If you are privileged to know Delores Cook from Bryan, you may have tasted these amazing melt-in-your-mouth goodies. (You can just imagine how quickly the COOKS and the BAKERS became friends!) This unusual cookie dough intrigues me. The batter is similar to pancake and they bake only 5 minutes at 450*. They also make wonderful 'shortcake' for your strawberries so enjoy them soon, with or without berries. 

SPECIAL SUGAR COOKIES 

2 c. buttermilk

2 tsp. baking soda

2 c. oil

3 c. sugar 

(I use 2-1/2 c.)

4 eggs

6 c. flour

6 tsp. baking powder

1 tsp. salt

1 Tb. vanilla extract

Preheat oven to 450*. Prepare a cookie sheet with parchment paper or a silpat. 

In small bowl, place buttermilk and baking soda; allow to stand while mixing oil, sugar and eggs in large bowl. Add buttermilk mixture, beating until smooth. Add flour, baking powder, salt and vanilla, beating until well blended. 

Drop by tablespoonsful onto prepared cookie sheet; sprinkle with sugar if desired. (Don't be alarmed - dough will spread) Bake 5 - 6 minutes. Remove to wire rack to cool. Allow cookie sheet to cool a couple of minutes before baking next batch. These freeze nicely.  Yield: about 5 dozen.

"Keep your face to the sun and you will never see the shadows." - Helen Keller (a blind woman) 

Flashback Friday - Simple Desserts using Instant Pudding

WELCOME TO FLASHBACK FRIDAY! 

As we say goodbye to May...and hello to June, it's great to have no-bake recipes on hand...

Today's recipes can be made low or NO sugar added!
Enjoy every tasty bite! 


The most popular post on my blog - 

Only 4 simple ingredients too...and you're ready to Par-tay! 

Dreamsicle Salad (Sugar free Option)

AAAHHH - the perfect 'marriage'  - PB & Chocolate!

Crunchy crust....cream cheese/peanut butter layer....chocolate pudding...whipped topping.

Peanut Butter Delight

A special treat...made for 'anytime' snacking...delish! 

German Chocolate Cheeseball

A wonderful and refreshing dish...great any time of the year because you use canned fruit..ready in minutes! 

Easy Fruit Salad

The Bryan Times - Easter recipes - April 15, 2019

Easter is coming soon. Trust these recipes help add to your menu as we, of the Christian faith, celebrate our Risen Savior. May your Easter be blessed and bring you baskets-ful of joy.

I created this ham recipe using ideas from a few others when I wanted something flavorful and lower sugar than most. It's great using the crockpot to keep the oven open for other dishes when you're cooking for a crowd.

Crockpot Maple Brown Sugar Ham

CROCKPOT MAPLE BROWN SUGAR HAM

1 7 - 8# fully cooked ham
1 c. pineapple juice
1 c. brown sugar
1/2 c. (sugar free) maple syrup

Remove ham from packaging; discard flavoring packet and if using a bone-in, discard plastic cap. Pour pineapple juice in bottom of large (6-7-qt.) crockpot. In small bowl, combine brown sugar and maple syrup. Place ham into the crockpot, flat side down, then pour brown sugar mixture over the ham.
Cover and cook on low for 4 - 5 hours. (Internal temp should be 140 degrees). Be sure to baste ham a couple of times while cooking and about an hour before it's done cooking. Remove ham to cutting board and allow to stand about 15 minutes before carving.

This potato dish is a favorite from my mom's files and one that MUST be served at all our family gatherings. So cheesey and good.

COTTAGE POTATOES

10 lg. potatoes, cooked in skins
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into bite-sized pieces
1/2 lb. Velveeta cheese, chunked
8 Tb. margarine or butter, melted, divided
1 small jar pimentos, drained (optional)
1/4 c. milk
2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks. Preheat oven to 350. Lightly grease 2.5 qt. baking dish. Mix together potatoes, onion, salt, bread, cheese and pimentos. Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)

Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top. Bake uncovered for 35 - 45 minutes or until brown and bubbly.


This simple side dish can be made in minutes. I love that you can use sugar free pudding along with no sugar added fruit, for a special taste treat for those having to watch their sugar intake.

EASY FRUIT SALAD (Low sugar option)

1 can (15 ozs.) fruit cocktail, slightly drained

1 small can mandarin oranges, slightly drained

1 can (15 ozs.) pineapple tidbits, slightly drained

3-4 bananas (sliced), optional

1 (4 serv.) pkg. (sugar free) lemon (or vanilla or cheesecake) instant pudding

4 - 8 ozs. cool whip, optional

In large bowl, stir canned fruits and pudding together. (To keep bananas from browning too fast, let them soak in the pineapple juice before adding). If using, stir in cool whip. Refrigerate at least 1 hr. before serving.

I would just love to give each of you a loaf of this wonderfully moist bread, but since I can't, you'll have to make it for yourself. (Sorry!) This fits in great on your dessert table too. Coconut lovers will go cuckoo over this one.

GLAZED COCONUT BREAD

4 eggs
1-2/3 c. sugar
1 c. oil
(may substitute applesauce for half the amount)
2 tsp. coconut extract
2 c. white (whole wheat) flour
1 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. flaked coconut
1 c. buttermilk**(see note below)

Coconut Glaze:

3/4 c. sugar
1/3 c. water
2 Tb. butter
1 tsp. coconut extract

Preheat oven to 325*. Grease 2 large loaf pans. In large mixing bowl beat eggs until fluffy. Add the sugar, oil, applesauce and coconut extract and beat 3 more minutes.

Combine the flour, baking soda, baking powder, and salt and add to mixing bowl. Mix until combined. Add coconut and buttermilk. Pour batter into loaf pans and bake for about 45 minutes. (Be sure to check after 40 minutes). Remove pans from oven and set on wire rack.

Just a few minutes before the breads are finished baking, begin making the glaze by combining sugar, water and butter in small saucepan. Allow mixture to boil for 1 minute and then add in coconut extract. Poke the breads several times with a meat fork, then slowly pour the glaze over the hot bread (while it's still in the pan). The glaze will soak into the bread and down the sides of the pan.

When cool enough to handle, remove the bread from the pan and allow to finish cooling on the wire rack. Slice and serve or place in airtight container until ready to serve.

** TIP: You can make your own buttermilk by adding 2 Tbs. vinegar to a

1 cup measuring cup; fill with milk; let stand 5 minutes before adding.


Easter spells out beauty, the beauty of new life. ~S. D. Gordon

Criss Cross Cookies (4 simple ingredients!)

These melt-in-your-mouth goodies are a real holiday treat.  They make wonderful gifts for your neighbors and friends too...try them soon.  You'll be so glad you did...

I was tickled to find this recipe at Recipe Chatter...my kind of gal.  I am ALWAYS chattering about recipes!  *-* 

These are fun simple cookies that kids would love helping you with! 
They're LOW sugar too!!!! 

CRISS CROSS COOKIES 

2 c. flour

5 Tb. sugar

1 c. butter (2 sticks), softened

1 tsp. vanilla

Preheat oven to 350 degrees. 

Mix all ingredients together with hands until soft. Roll into walnut-sized balls and place them on an ungreased cookie sheet. Using a fork dipped in flour, push lightly on each, first one way and then another, creating a criss-cross pattern...( just like we often do with peanut butter cookies)  Add sprinkles to cookies if you desire.. Be creative - use any kind of sprinkle you want. Bake 20 minutes, or until edges begin to brown. Remove from oven, then to wire rack to cool. 

Linked to...
Meal Plan Monday

You may also enjoy these...

Brownie Monster Cookies

Nitey Nite Cookies (they stay in the oven overnight!)

​

Flashback Friday - Bammin' Banana Recipes to Tickle Your Taste Buds

OH.MY.DELICIOUS! Irresistible too.  A family favorite! 

Banana Pudding Supreme (Low Sugar Option)

A perfect flavor combo. Simple and amazingly tasty! Enjoy it for dessert. 

Skinny Raspberry/Banana Shake

My most favorite banana bread recipe! Oh so popular in my corner of the world.  Moist and perfect with coffee or milk.

This bread freezes great and can be made ahead several weeks. 

Sour Cream Banana Bread

A simple treat that tastes like you've worked hard to make it...but you haven't.

YUMMMM! 

Banana Cupcakes with White Ganache

Flashback Friday - Perfect Pies you'll want to try soon!

WELCOME TO FLASHBACK FRIDAY!! 

Always so honored when you take time to stop by...



This fabulous dessert is a staple around here in the summertime...
A SUGAR FREE OPTION available!! 


Low Cal Strawberry Cheesecake Pie

This is a type of a Mock Pecan Pie - try it soon! 

Simple Oatmeal Pie

A real sweet tooth satisfier - such wonderful flavor!!! Whips up in minutes...

No Bake Biscoff Cheesecake Pie

Rich, creamy, comforting...the kind you'll want to have again soon! 

Choco-Luscious Chocolate Cream Pie

No Bake Blackberry Cream Pie

This is a quick and easy dessert that will delight your taste buds. 
We gobbled it up quickly!

I saw the original recipe at Mr. Food using strawberries.  I had blackberries on hand, so that's what I went with.  Whipped up in minutes and tasted so good.

Great for potlucks, picnics, or any time of year, but especially during summer months because it's NO BAKE. 

I adapted the original recipe a bit, and will definitely make it again. 

(click here to pin)

BLACKBERRY CREAM PIE

1 (4-serv.) box instant vanilla pudding & pie filling

(I used sugar free) 

1/2 c. sour cream

(I used 4 ozs. cream cheese), softened

1/2 c. milk

3 c. frozen whipped topping, thawed

(Keep a little on hand for garnish)

1 9-inch prepared graham cracker pie crust

1-1/2 c. whole berries, your choice,

washed, dried and sliced, if necessary
a few extra berries for garnish

In a large bowl, combine pudding mix, sour cream and milk. Add whipped topping and whisk 1 minute or until smooth and blended.  Pour half the mixture into the pie crust. 

Add berries to remaining mixture, then top off the pudding in the crust. 

May freeze the pie for 2 -3 hours or refrigerate 6 - 8 (we couldn't wait and had to cut into it after about 4). Garnish with whipped topping and berries. 

Linked to Meal Plan Monday
          Weekend Potluck

You may also enjoy these...

No Bake Chocolate Chip Cookie Pie

Easy Biscoff Cheesecake Pie

No Bake Cocoa Bars (5 Ingredients)

​

Tangerine Paradise Punch (w/essential oils)

I'm SO glad I tried this recipe I recently saw on the AromaTools website, using doTerra essential oils to add an extra kick to this awesome recipe! 

Summer's not over yet...we still have time to 'chill' with refreshing drinks like this healthy one. 

I used sugar free lemonade (a naturally sweetened mix like Crystal Lite),

50/50 reduced sugar orange juice, and frozen mixed fruit. 

I had a mixture of pineapple, peaches, mangoes and strawberries. 

Use any fruit combo you'd like.

My hubby and I both raved about how refreshing this simple drink is. 

And you don't need ice because the fruit, blended in the blender, makes

it very cold and tantalizing. 

This would be so special to serve to girlfriends who have come for a visit or just as a special treat to serve your family. 

Please don't hesistate to go to the doTerra website to read all about the nutritional benefits of this delightful beverage. It's SO good for you. 

(If you'd like to know more about oils, you could even stop by my own doTerra website here. These awesome oils 

are making a big difference in our home) 

We thought 3 drops of the tangerine essential oil made this perfect, but

I'm sure it would be totally awesome without the addition of oils. 

That just adds a POWER PUNCH to this tasty treat. 

(Tangerine oil is known for its cleansing properties, and for supporting a healthy immune and respiratory system.)

(to pin, hover over photo)

TANGERINE PARADISE PUNCH 

1 qt. ready-made lemonade 

(I used sugar free naturally sweetened mix, like Crystal Lite)
3 drops doTERRA Tangerine essential oil 
1 c. orange juice 
2 c. frozen fruit 

(I used peaches, mangoes, pineapple and strawberries) 

Put all ingredients in a blender. Blend until fairly smooth.

Pour juice into pitcher/cup. Serve and enjoy!

Linked to Weekend Potluck

You might also enjoy 

Blastin' Blueberry Lemonade (Sugar Free option)

Coconut Lime Muddy Buddies (w/essential oils)

​

Rhubarb (Strawberry) Custard Pie (Low Sugar Option)

I've had this tasty and simple recipe in my files for over 40 years. Our dear 'other mother', Evelyn Deetz, gave me this recipe when I was a fresh newlywed. It's my 'go to' rhubarb dessert. 

Hubby asked for pie with strawberries, so...since I didn't have fresh berries, I added some dry (sugar free) strawberry jello to it. You could  add fresh berries if you prefer, but I would suggest chopping, then coating them in flour first, just so they won't make the pie too juicy. 

(Because I added jello, I reduced the amount of sugar called for in the original recipe) 

(hover over photo to pin)

This is so easy it can be created and enjoyed during the week. It just takes time to chop the rhubarb. I like to use a pie crust mix or one from the refrigerator section of the grocery store.

Make your own crust if you have a recipe you cherish.  And enjoy this tasty dessert.

I substitute most of the sugar with sweetener, but you could use full sweetener if you need to.  I like sweetener that measures like sugar, but not Splenda.  That's up to you. 

RHUBARB (STRAWBERRY) CUSTARD PIE

3 c. chopped fresh rhubarb 

(I oftentimes use frozen, thawed and drained well)

1/2 pkg. sugar free jello, optional 

(if using 'regular' jello, add about 2 - 3 Tb.)

1-1/4 - 1-3/4 c. white sugar

1/3. c. all purpose flour

2 eggs, beaten 

1/2 tsp. nutmeg, optional

1-unbaked 9" pie shell

Preheat oven to 425. In medium bowl, mix all ingredients together by hand and pour into prepared pie shell.  Bake about 45 minutes or until firm. 

Serve cold with whipped cream. Or no whipped cream.

It's good any way you serve it. 

Simple Oatmeal Pie (Sugar free option)

Rhubarb & Minute Tapioca

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