Cherry Limeade Pie

Ok so I got this recipe from Confessions of a Cookbook Queen and it was for pies in a jar.  I went to the store, bought the jars and then they sat and sat.  They sat on the counter for a long time.  Then they got moved to the floor.  Now the jars are still sitting on the floor in a box, but I did decide to make this as a pie instead.  I had this feeling that no matter what I put in a jar, the kids may have it all over every possible thing it could land on.  Though they look awesome and fun to make, I just gave the pie a try (he he).

Brooklyn hasn’t gotten to taste this yet but I have a feeling when she does she is going to love, love, love it.  It has just enough tartness to put that funny face you make when you taste something sour.  Brooklyn loves sour anything.  I tried it today after having it sit in the freezer over night and it was pretty good.  I didn’t get the green color to it from the limeade, but the flavor is indeed there.  

If you decided to make these in a jar, they would be fun for just about any occasion.  Just make sure that when you take it out of the freezer, it’s going to melt in this 100 degree plus humidity weather we’ve had for longer than I care to talk about.  Even with my air on in the house, it didn’t take long for the pie to start to droop.  

Crust:

2 cups graham cracker crumbs (you’ll need about 15 whole sheets)

8 Tablespoons butter, melted

1/4 cup sugar

Filling:

12 (8 oz) wide mouth, half pint jars (use ones made for canning like Mason or Ball–they won’t crack in extreme temperatures. I bought mine at Wal Mart – as did I and then didn’t use them..used a glass pie plate)

8 oz can frozen limeade

7 oz (half a 14 oz can) sweetened condensed milk

8 oz Cool Whip, thawed

Cherry Whipped Cream:

1 1/2 cup heavy whipping cream

Jar of maraschino cherries

1/4 cup powdered sugar

Preheat oven to 350.

In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Click on the link to see how to fill the jars.  I used a pie plate.  I filled the plate with the graham cracker crust, baked.  When completely cooled off I put the limeade mixture on top and set in the freezer over night.

Place limeade, Cool Whip, and sweetened condensed milk in a large bowl. Fold together carefully until fully combined. Pour into the pie plate.  Place in the freezer for at least 4 hours or overnight.

 Before serving, prepare whipped cream. In a mixing bowl (preferably a metal one that has chilled in the freezer for about 15 min) whip cold cream, 3 Tablespoons of cherry juice from the jar of maraschino cherries and 1/4 cup of powdered sugar, with the whisk attachment until peaks form. Spoon on top of pies and top with a cherry.

This hit the spot though being that it’s a treat sure to cool you down.

Have a great rest of the week and thanks for coming by.

Patricia – Two Girls Cooking 🙂

 

Apple Cheesecake

I have always admitted that baking is my weak spot.  I am getting better and braver as time goes on, and I will usually go to one of my favorite blogs to find something to make.  But I decided to make something very simple on my own.  Everyone loves cheesecake in our house, so I thought that would be the easiest thing to try.

I’m going to say that this was one of the worst looking pies we’ve seen in our house.  BUT it was one of the best tasting too!!!!!  I was afraid to blog it at first because my pictures were a bit scary to me, but I thought I have to share the good with the bad.  And Craig said so himself, it looks so gross, but it tastes super good!!  So here it is.  My first super easy pie that I put together.

What I used:

1 pre-made graham cracker pie crust

1 80z cream cheese (I used 1/3 less fat)

1 egg – 1 egg white

1/2 cup sugar

1 tsp almond extract

1 can apple pie filling

1/2 cup brown sugar

1/2 cup flour

4 tbs unsalted butter

1 tsp cinnamon

1 tsp ground cloves

What to do:

Heat oven to 350 degrees.  In a mixing bowl, add the cream cheese and sugar until mixed together.  Add one egg at a time until blended well.   Add the Almond Extract and mix.  Add cream cheese filling to a pie pan.

In a medium sized bowl add the apple pie filling, the cinnamon and ground cloves and combine together.  Pour over the cream cheese filling.

In a small bowl combine the brown sugar, flour and butter until you get a crumble.  Put pieces of the crumble over the top of the pie and bake for 30-35 minutes or until cream cheese is set.

I think I should have baked the cream cheese filling for a bit before adding the apple filling and the crumble to the top.  The cream cheese started to rise a bit too much and I took it out before the center was firm.  I did set it in the fridge over night and it did firm up.  The cloves added such a good flavor to the apples.

I’m glad I gave this a try.  I was so nervous as first trying to come up with something that wasn’t in a cook book or from another blog.  And I’m sure there is something similar out there to this, but I can actually say I sure made this up and it was good.

Patricia – Two Girls Cooking 🙂

Strawberry Marshmallow Pie

I do believe I found my favorite pie!  I always say I’m not much of a “sweets” eater, and I’m not for the most part.  I can take it or leave it.  But I’ve also said I don’t have to worry so much about what to make with desserts or treats because it’ll get eaten (usually).

This will so not even come close to be a “good for you” sort of pie.  I did use fat free cream cheese and there are fresh strawberries.  But the marshmallow cream is what does it.  It added THE best flavor to this pie by far.

INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 packages (8 oz each) cream cheese, softened
1 jar (13 oz) marshmallow creme
4 cups sliced fresh strawberries
1 container (12 to 14 oz) strawberry pie glaze

DIRECTIONS

1 Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2 Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.
3 In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.
**This strawberry pie recipe by Joyce Gaddie of Clinton, Tennessee, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Tennessee Valley Fair.
Garnish with three miniature marshmallows on top of each slice, if desired.
So the waiting part.  Yeah, not so good with that.  I let it sit for….oh two hours.  I had to take my pictures first and then cut a piece.  When the directions say wait for 8 hours, it does need to wait for 8 hours.  However, I didn’t mind one bit that it wasn’t set when I ate it.   I decided then that this was my favorite pie!!!
Loved, loved, loved it.
Patricia – Two Girls Cooking  😉
Source:

 

Double Strawberry Smoothie Pie

Pies are pretty much a good bet that it’ll be liked AND eaten at our house.  Banana cream pie is the favorite.  Dutch Apple Pie is close second.  Everyone has been enjoying the smoothies lately so I thought I’d give this pie a try. (Hey that rhymed  – yep dork I am)

I’ve also been trying to find desserts and meals that can be made during my lunch break with the lack of time at night we have now.  And I’ll admit, I used a store bought pie crust.  Not because I didn’t want to make it, just trying to save time.  After I bought this I saw a recipe on Betty Crocker that had used the Dulce de Leche Cheerios as a pie crust instead of the graham cracker crust.  So I am wishing I would have just made one now!  There will be another next time I’m sure 😉

Again, the hardest part for me is sitting here waiting to see if it turned out good before anyone gets home.  OR that someone takes a piece out before I get to take a pix for our blog.  No names shall be mentioned here.

Pie Crust:

  • 1¼ cups graham cracker crumbs (about 12 squares)
  • 2 tablespoons ground flaxseed or wheat germ
  • 1 tablespoon granulated sugar
  • 1 egg white, beaten
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon canola oil

Pie Filling:

  • 1½ cups frozen strawberries, thawed
  • 1 cup 100% cranberry strawberry or cranberry raspberry juice, divided
  • 2 envelopes unflavored gelatin
  • 3/4 cup strawberry low-fat yogurt
  • 3 tablespoons granulated sugar
  • Light whipped cream, optional

Directions

  1. Preheat the oven to 350°F. For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil in a large bowl until well combined.
  2. Using the back of a large spoon or your fingers, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes (the color of the crust won’t change). Cool before filling.
  3. Meanwhile, in a blender, blend together the strawberries and ½ cup of the juice until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles
  4. Place the remaining ½ cup juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
  5. Pour the mixture into the prepared pie crust. Refrigerate until firm, about 3 hours. Serve with light whipped cream as desired.
I left the ingredients and how to for the pie crust in case you want to make home made.
This is a light and refreshing pie.  Not to sweet for me!  (I’m not huge on sweets – give me candy though!)  I can eat a piece and be okay.

Nutrition Information per Serving (1 slice): 180 calories, 6g fat (1.5g saturated, 0.5g omega-3), 130mg sodium, 29g carbohydrate, 1g fiber, 4g protein, 20% vitamin C

Have a great day.

Patricia – Two Girls Cooking 😉

Source:

Meal Makeover Moms

Banana Cream Pie

One of the favorite pies in our house (not that I get to eat any) is banana cream pie.  I did some searching online and found some that made it from scratch and others that used the pudding mix.  I opted for the easy way this time.  It looks good, it was easy to make, and I’m hoping it tastes good as well.

Maybe after giving this one a try I’ll move on to the made from scratch one.   But after reading the site that I got this from, they are right.  Home made doesn’t always mean it’s better.  I’ve become comfortable with making home made cake mix and frosting but this pie just looked really good.  So here it is!  I hope my mister likes it as much as the one he gets from work!!

Banana Cream Pie

1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later! (I only used one pie crust!!)

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. (Again, I just used one pie).  Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.

As I write this out, it sits in the fridge.  I’m debating on waiting or trying before Craig gets home!  Since I did make it for him I guess I’ll have to wait!!

(When I started making this I realized I left my camera on over night.  I had to use my iPhone for the pix since I made this on my lunch break today!!)

I got a piece – it’s pretty good.  Craig said the same thing (phew)!

Patricia – Two Girls Cooking ; )

Source:

Our Best Bites

Strawberry Cheesecake Pie

Joey has been here a couple of days and made a request for strawberry cheesecake.  So I searched one of my favorite websites, Just Get Off Your Butt and Bake and found this super easy recipe!

I had a little helper in the kitchen with me again today and she was all too glad to help cut up the strawberries (which meant she got to eat more than she put in the pan)!

 Ingredients:

2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted
1 tablespoon sugar
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix

Directions: In a bowl, combine the strawberries, almonds (I didn’t use the almonds) and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set.

As you can see, step by step, that this wasn’t very difficult to make either.  It was pretty good.  Adding the pudding to the cheesecake mix wasn’t the flavor my son was looking for.  And only because he’s down here for this week, I went on searching for what he was looking for.

Now don’t get me wrong, this was eaten, and it was very good.  He was looking more for the cream cheese minus the pudding.  Just gave me one more dessert to make and post.  Look for the next one coming up.

Have a great week.

Patricia – Two Girls Cooking 🙂

Source

Just Get Off Your Butt and Bake

Lemon Meringue Pie

I wanted to make some little mini lemon pies in my new tart pans, but it didn’t happen to work out that way.  I just so happened to have an extra box of pie crust in the fridge so I made a whole pie instead of the mini pies.  The reason is because  I “assumed” the pie crusts would stand up against the tart pans or possibly rise, but it didn’t, the almost fell flat.  So I rolled out the new crust and put it a pan and came up with a pretty pie!

 

Ingredients list

  • 1 cup – Domino® Granulated Sugar
  • 1/4 cup – cornstarch
  • 1/4 tsp – salt
  • 1 1/2 cups – boiling water
  • 3 – eggs, separated (reserve whites for meringue)
  • 2 tsp – finely grated lemon rind
  • 1/3 cup – lemon juice (2-3 lemons)
  • 2 Tbs – butter or margarine
  • 1 – baked 8-inch pie crust or 6 tartlet crusts
  • 1/8 tsp – salt
  • 1/8 tsp – cream of tartar
  • 1/2 cup – sugar

Instructions

In medium saucepan, combine 1 cup sugar, cornstarch and 1/4 tsp salt. Gradually stir in water and cook, stirring constantly, 2 to 3 minutes, until mixture is clear and thickened. Remove from heat.

Combine egg yolks, rind and juice; stir into hot mixture. Cook, stirring constantly, 3 minutes longer. Remove from heat and stir in butter. Pour into crust or divide evenly among individual tartlets. Preheat oven to 350°F. In large glass or metal bowl, beat egg whites with salt and cream of tartar until foamy. Gradually beat in 1/2 cup sugar until stiff and glossy peaks form. Swirl meringue over pie. Bake 12 to 14 minutes until golden.

My other “Girl” isn’t a fan of lemons, but you could switch it up and use lime instead!!  Hint, hint Jodi!

I think I may have cut the pie a bit too soon.  The lemon curd didn’t settle quite enough, but it tastes just fine!

Craig happened to bring home Apple Crust and offered some to Caleb.  I asked Caleb to choose between my pie and Craig’s pie.  Ok so he chose Craig’s, but that’s because he likes to make side with Craig.

Either way, this is good pie.  I ate only half a piece!  Only because I’m trying to be good!

Happy baking and cooking!

Patricia – Two Girls Cooking

Source

Domino Sugar