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.  


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

8 Tablespoons butter, melted

1/4 cup sugar


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 🙂


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.


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


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  😉


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)!


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 🙂


Just Get Off Your Butt and Bake

Apple Danish Tartlets

This past weekend I went to a local orchard with my mom and sister. I came home with lots of apples, pumpkins and other little goodies. So now, of course, some apple recipes are in order! I found this one and it reminded me of the coffee cakes I used to pick up now and then at the grocery store bakery. This was my first homemade pie crust, and I think it came out great!

Pie Crust (you can use 1 premade refrigerated if you want to save time):
1 1/4 cup all purpose flour
1/2 tsp salt
1 tbsp sugar
1/2 cup unsalted butter, chilled and cut into one inch pieces
1/8 to 1/4 cup ice water

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched, no more than 30 seconds. If necessary, add more water. Turn the dough onto counter and gather into a ball, then flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

After the dough has chilled sufficiently, remove from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle.  Use an over-turned glass (or any circle cutter) to cut out individual crusts, re-rolling dough scraps to use up (I ended up with 12 small circles). 

Heat oven to 375. Spray 12 muffin cups with cooking spray. Brush off any excess flour and press one pastry circle to fit in bottom and up sides of each muffin cup.

2 medium apples, peeled, diced (about 2 1/2 cups) I used Honeygold apples
1/3 cup packed brown sugar
2 tsp all-purpose flour
1 tsp lemon juice
1/2 tsp ground cinnamon
1 8 oz pkg. cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla
1 egg

1/2 cup powdered sugar
1 to 2 tsp milk

Mix apples, brown sugar, flour, lemon juice and cinnamon in a medium bowl until apples are coated. In separate bowl beat cream cheese, powdered sugar, vanilla and egg with mixer on medium speed until creamy.  

Spread 2-3 tsp cream mixture in each muffin cup. Top each with one heaping tbsp of apple mixture. Place pan on bottom rack in oven and bake 30 to 35 minutes or until filling is set and crust is light golden brown. Cool on cooling rack about 30 minutes, then refrigerate about 4 hours. 

Just before serving, mix 1/2 cup powdered sugar and 1 tsp milk. Stir in additional milk 1/2 tsp at a time until thin enough to drizzle. Drizzle glaze over tartlets. Store in refrigerator. 

These are sweet, but the cream cheese does tone it down a bit. The original recipe makes one regular sized tart, but I love mini desserts so I modified to individual muffin sized tartlets. I’ve been warned if I’m going to want to have any more for myself I better put them aside now or they will be gone. 🙂

– Jodi

Cookies & Cream mini pies

Patricia and I have fallen behind on posting lately, but I’m ready to jump back in! Scott and I recently bought and moved into our new house. And no surprise, one of my favorite rooms is the kitchen. I’ve been cooking whenever I have time, but this is the first chance I’ve had to sit down and post about it. 

Ever since my friend Beth took me to this little French place that makes fabulous mini desserts, I have been a bit obsessed with making my own mini things. I promised Scott a Valentine’s treat, and he requested something with Oreos. So I found a recipe for Cookies and Cream pie, and modified it to make little individual pies. They are not as fancy as the French desserts, but I hope he likes them!

– Jodi

1 pkg Oreo Cookies
1/4 cup butter or margarine, melted
1-1/2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding
8 oz. Cool Whip, thawed

Finely crush 24 of the cookies; mix with butter. Press a heaping tablespoonful onto bottom of 16 cupcake liners.
Chop 12 cookies; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping until well blended. Stir in chopped cookies. Spoon about 1/4 cup into each cupcake liner.
Refrigerate 4 hours or until set. Store any leftovers in refrigerator.
I took the remaining Oreos – split them and removed the filling. Then I cut them into hearts with a small heart shaped cookie cutter. Then I put one on top of each mini pie.