Strawberry Mile High Pie

 

Pie Crust
1	pie crust shell, baked (9 - 12 inch pie pan)
Filling
1 1/2 c	water
1 1/2 c	sugar
4 Tbsp	corn starch
1 sm	box strawberry jello
2 1/2 qt	strawberries, fresh (or more!!! for taller pie!!)
Garnish
	whip cream for topping or cool whip
	whole or sliced strawberries

1

Mix together with a whisk: Water sugar and cornstarch in a saucepan. Cook over medium heat about 5 minutes until the sauce thickens.

Add the strawberry Jell-O and whisk and stir until well blended and jello is dissolved. Remove from heat and let cool (don't let it get set, just cooled).

2

Wash the strawberries, pat dry, remove the hulls. Cut strawberris in half (or leave whole!!). Gently fold the strawberries into the Jell-O mixture.

3

Pile the strawberries up in the baked pie shell (it will look like a hill). Refrigerate at least an hour.

4

*** Serve as is, or with a spoonfull of whip cream or cool whip and a strawberry on top.

*** Cover the entire hill of strawberries with whipped cream or cool whip. Place some strawberries on top to garnish.

From:

The Kitchen Crew has awarded
Colleen Sowa
4 Blue Ribbons!

Colleen Sowa

Colleen's Notes:
This is a simple yet wonderful pie! The strawberries are piled high.... and aren't mushy... but fresh!

This is not an overly sweet pie... the flavor of the fresh strawberries shine through... It can be made with regular or sugar free Jell-O.

If you like strawberries... this is the pie for you! It looks like you worked on it all day...

When you bring this pie out for dessert... everyone's eyes get so big... and so do the smiles!

Tuscan Beef Stew

Transport your guests to Tuscany with seasonal and flavorful ingredients—no passport required. One key ingredient in Tuscan cooking is olive oil, used to dress salads and drizzle on bread. And typical in-season ingredients include herbs, beans, mushrooms, artichokes and asparagus.

Serve up the flavors of Italy with this menu, featuring Tuscan Beef Stew and Herbed Asiago Polenta. Serve a green salad dressed in a light vinaigrette as they do in Italy, with or after the main course. Highlight the Tuscan feel by serving the food on brightly hued platters and decorating the table with potted herbs. Experience a delicious meal you, and they, will never forget.              

 

1 tablespoon McCormick® Mixed Pickling Spice
2 tablespoons olive oil, divided
2 pounds beef stew meat, trimmed and cut into 1- to 1 1/2-inch cubes
4 carrots, cut into 1/2-inch slices
1 onion, cut into wedges
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1 teaspoon salt
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup dry red wine or Kitchen Basics® Beef Stock
1 tablespoon flour
8 slices day-old Italian bread, toasted

 

1. Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.
2. Heat 1 tablespoon of the oil in large deep skillet or Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to skillet. Add carrots, onion, garlic powder, rosemary and salt. Stir in tomatoes and wine. Add pickling spice bundle; cover.
3. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove pickling spice bundle.
4. To thicken stew, mix flour with 1 tablespoon water in small bowl until smooth. Stir in several tablespoons of the hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 bread slice in the bottom of each bowl. Spoon stew over bread.

Tips

Slow Cooker Directions: Prepare pickling spice bundle and beef as directed in Steps 1 and 2. Transfer ingredients to slow cooker; cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle. Thicken and serve as directed in Step 4.

          

CHOCOLATE, PEANUT BUTTER, BUTTERSCOTCH BROWNIES

The Southern Lady

may never post another brownie recipe. I don’t think I can ever beat this one. These brownies turned out wonderful. I think they are the best I have ever made. They are very rich. I keep cutting little pieces and nibbling all day. We chocoholics have to have our chocolate fixes! I think you will love this recipe.

Brownies

1 box Duncan Hines Chewy Fudge Premium Brownie Mix

2/3 cup Kroger Roasted Peanuts and Honey Crunchy Peanut Butter

1 cup chocolate chips

1 cup butterscotch chips

1 cup walnut pieces

2 cups miniature marshmallows

Prepare brownie mix according to package directions for fudgy brownies. Spread the mix in the bottom of a 9 x 13 dish sprayed with cooking spray. Melt the peanut butter in the microwave for about 40 seconds until spreadable. Then spread on top of the brownie mix. Next, spread chocolate chips, butterscotch chips, and walnuts over the peanut butter. Bake in preheated 350 degree oven for 25 minutes. Remove and add marshmallows and put back in oven for 7 to 10 minutes to allow marshmallows to start to melt on top. Remove from oven and let cool, then add icing.

Brownie icing or topping:

2 tablespoons cocoa

2 tablespoons milk

3 tablespoons butter or margarine

1 teaspoon vanilla flavoring

1 1/3 cups confectionery sugar

Mix together cocoa, margarine, milk and vanilla with mixer. Add sugar, mix well. If icing is too thick to spread, add a little more milk. Spread over cooled brownies. Enjoy!

 

by: The Southern Lady

The Mama's Lasagna

 

1 lb	ground chuck
1	medium onion, chopped
1 clove	garlic, crushed
2 tsp	salt
1 1/2 tsp	oregano
1 tsp	basil
1/4 tsp	pepper
1 Tbsp	sugar
2 can(s)	tomato paste, 6oz
1 can(s)	diced tomatoes, 28oz
3/4 c	water
1	large block of mozzarella cheese, shredded
1	large carton of large curd cottage cheese
	grated parmesan cheese
8	lasagna noodles, boiled

 

The Kitchen Crew has awarded
Cherie Hammond
6 Blue Ribbons!

Brown meat and onion together. Drain off grease and put meat in a large sauce pan.           

Add the remaining ingredients through the water. Then, simmer for approximately 45 minutes.           

Meanwhile, boil the lasagna noodles. Spray a deep 9x13 inch baking dish with Pam.           

To assemble the lasagna you will alternate layers of meat, cheese, noodles...3 layers of meat and cheese; 2 layers of noodles. The last layer of cheese will only be the Parmesan cheese. Split the Mozzarella and cottage cheeses between the middle 2 layers of cheese. Use as much of the Parmesan cheese as you prefer.

 You can make this ahead of time and not bake it until you are ready. When you are ready, preheat the oven to 350 degrees. Bake until hot and bubbly; approximately 1 hour covered, then 1/2 hour uncovered.            

 It will need to sit for approximately 15 minutes when it comes out of the oven in order to set and make cutting easier.           

 

The Kitchen Crew has awarded
Cherie Hammond
6 Blue Ribbons!

Cherie Hammond

 

Cherie's Notes:
This recipe represents a blend of 3 recipes, from my mom, my mother-in-law and me! Thus the plural name, "The Mamas'"! I'm sure you have your favorite, but I hope you will give ours a try! Enjoy!

 

Shrimp Pasta Salad - Waco Style

 

INGREDIENTS
1 lb	bay shrimp, pre-cooked and shelled
16 oz	elbow macaroni, cooked and cooled (smaller is best)
1/2	green bell pepper, diced
1/2	red bell pepper, diced
1 can(s)	can sliced ripe olives, drained (3 7/8 oz
2-3 md	celery ribs, diced finely
1/2 md	walla walla onion, diced (any other sweet onion such as vidalia)
1/4 - 1/2 c	parmesan cheese, grated (the kraft flavored is nice in this)
16 oz	bernsteins light fantastic cheese fantastico salad dressing, to taste
1.5-2 Tbsp	tablespoons salad elegance seasoning mix, to taste (i prefer johnny's brand)
	black pepper, to taste
	garlic powder, to taste
GARNISH
	egg, hard boiled and sliced (optional)
	green onion, chopped (optional)
	grape tomatoes, (optional)

Boil noodles as directed on package (around 9-11 minutes);immediately rinse in cold water to stop further cooing.

 

Prep all veggies and rinse shrimp removing any remaining shells etc that were missed while pasta boils then rinse and drain pasta so that you begin with a large bowl of cool pasta.

 

Add in the shrimp, veggies, parmesean cheese, and salad dressing. Stir thoroghly, and add seasonings to taste.

 

If desired,garnish with a sliced hard boiled egg,grape tomatoes and chopped green onions.
Chill for 30 minutes, minimum,for best flavor before serving.
Enjoy!

 

From Kitchen of:

The Kitchen Crew has awarded
Michelle Waco
2 Blue Ribbons!

Michelle Waco

Michelle's Notes:
This is my spin on my Mom's famous shrimp salad -adapted for my DH's tastes - which means no mayo or mustard. I tend to sprinkle, pour and shake until the consistency and flavor are to my (our)liking, so please bear that in mind as you make this and adjust the flavor to your liking. **My mom makes this using Knott's Honey Dijon dressing in place of the Berenstein's....and it is great - a bit less of the savory seasonings as it is a different flavor, but DH will NOT eat that one - hence my version. His friends ask for this when we have parties or take trips. **Prep time is boiling of pasta and chopping, Cook time is assembling pasta. Chill time not included as it is not required.****Can make this ahead and increase the serving size for large gatherings easily as it is usually a hit anywhere we take it*** ****Can make this ahead and increase the serving size for large gatherings easily as it is usually a hit anywhere we take it.

 

Chocolate Chip Chsecake/Fudge Truffle Topping

Rose Mary's Notes:

This is my easy go to recipe for any turtle Cheesecake, that I make, and I make my cheesecakes in various shapes, Round, Square as you see here, and also Heart Shape depending on the occassion that I am making it for. It is very simple, and easy, and in the picture that was taken for a photo shoot, I used all halves, and arranged them first on the cake, before adding the remainder of the topping. So it is versatile, just use your imagination.

Ingredients

1/2 stk	butter
1 c	milk chocolate chips
1 jar(s)	(12 ounce) smuckers caramel topping
1 tsp	pure vanilla extract
1 c	chopped pecans
CHOCOLATE CHIP CHEESECAKE
1 1/2 c	graham cracker crumbs
3/4 c	plus 3 tablespoons butter, melted
3 pkg	8 oz. each cream cheese softened
3/4 c	sugar plus 3 tablespoons
3 lg	eggs, room temperature
1 c	miniature chocolate chips
1 Tbsp	vanilla extract

 

FOR THE TOPPING: Melt butter in a heavy sauce pan. Add the Chocolate chips and stir over low heat until melted; blend together with the butter.Remove from heat & add vanilla. Stir to mix.Spread warm chocolate over cheesecake & refrigerate 15 minutes. Microwave caramel topping in microwave for about 1 1/2 to 2 1/2 minutes. Add Chopped nuts. Stir to mix.Spread topping mixture over cheesecake. Cool completely before serving. Refrigerate any left overs.

Preheat oven to 450 degrees F. In a medium bowl, combine graham cracker crumbs and 3/4 cup melted butter. Press mixture into the bottom and up sides of a 9 inch springform pan.

In separate bowl, combine cream cheese and sugar. Add eggs one at a time, beating well after each addition. Add remaining 3 tablespoons melted butter, chocolate chips & vanilla. Pour mixture into crust in springform pan and bake in 450 degree oven for 10 minutes.

REDUCE OVEN TEMPERATURE TO 250 DEGREES F. AND BAKE AN ADDITIONAL 35 MINUTES. REMOVE FROM OVEN. Loosen pan and let cool. Then top with turtle topping following directions above. Serve 7 to 9 people.

comments of:
Rose Mary Mogan

 

Banana Cake | Cake Recipes | sslady77575 | Just A Pinch Recipe Club

Banana Cake | Cake Recipes | sslady77575 | Just A Pinch Recipe Club

Cinnamon Raisin French Toast

 

8	slices 1/2" thick  Cinnamon Raisin Bread
4 T.	melted butter
3/4 c	milk
1/2 c	heavy cream
3	large eggs
1 T.	honey
1/2 tsp.	vanilla extract
1/2 tsp.	salt

1. For the French Toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt. This custard can be made well in advance. Give a brisk stir before making the toast.
2. Transfer the custard to a casserole or open shallow dish for dipping.
3. Dip one slice into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.
4. Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 Tablespoon of the melted butter into the pan.
5. Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
6. Repeat steps 3�5 until all the French toast is cooked.
7. An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.

Serve warm with real maple syrup. Serves 4.

From: Panera Breads

Ambrosia Salad

Read more about it at www.cooks.com/rec/view/0,1943,152182-225204,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 1 (14 oz.) bag coconut 1 (16 oz.) can fruit cocktail 2 (20 oz.) cans chunk pineapple 1 (10 1/2 oz.) bag mini marshmallows 1 (10 oz.) jar sliced maraschino cherries 1 (16 oz.) sour cream Optional: 1 c. chopped walnuts Drain all fruit, save a little cherry juice to add for color and flavor. Mix all ingredients together, chill for 1/2 hour and serve.

Dark Chocolate Oatmeal Cookies

1/2 cup sugar 1/2 tsp vanilla extract 2 tbsps steel-cut oats 1/4 cup semisweet chocolate chips 3/4 cup all purpose flour 1/4 cup unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter (room temperature)

1	Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
2	Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
3	Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

Hoppin John

Prep Time: 6 Hours | Cook Time: 1 Hour | Difficulty: Easy | Servings: 10

Ingredients

• 4 Tablespoons Butter
• 1 whole Large Onion, Diced
• 4 cloves Garlic, Minced
• 1 whole Green Bell Pepper, Diced
• 2 stalks Celery, Diced
• 4 cups Soaked Black-eyed Peas
• 5 cups Low-sodium (or No-sodium) Chicken Broth
• 1 whole Ham Hock
• Salt And Pepper, to taste
• Cayenne Pepper To Taste
• 2 Tablespoons White Vinegar
• White Or Brown Rice, For Serving

Preparation Instructions

(Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)
Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
Stir in vinegar, then taste for seasonings. Add more spice if needed.
Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain.
Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.

Beef with Peppers

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8

Ingredients

• 1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
• 1/2 cup Low Sodium Soy Sauce
• 3 Tablespoons Sherry
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 2 cloves Garlic, Minced
• 1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
• 2 Tablespoons Canola Oil
• 1 whole Medium Yellow Onion Sliced
• 2 whole Red Bell Peppers, Cored And Sliced Into Rings
• 1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
• Red Pepper Flakes, For Sprinkling
• Cilantro Leaves

Preparation Instructions

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.
Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
Top with cilantro leaves. Serve immediately.

Posted by Ree on March 30 2011