Creamy Lemonade Pie from Simple Shortcut Recipes

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Day 9 of 10 days of recipes from by Gooseberry Patch.  If you would like a chance to win a FREE copy of this cookbook, please follow the link and comment on THIS POST!  I’ll be choosing a winner tomorrow so please get your comments in before NOON!

Wow, is this a fabulous pie!  I love citrus anything so that’s why I chose this recipe and it really delivers that wonderful lemon flavor.

I made my own graham cracker crust because I’m not fond of the purchased ones.  I just followed the recipe on the box of graham crumbs.  Otherwise, I made the recipe as posted using sugar free pudding mix and the less fat cream cheese.

This pie would be just perfect for Easter or for a hot day in the summer.  I know it’ll be on my list to make often.

Creamy Lemonade Pie
Submitted by Kathy Grashoff, Fort Wayne, IN

VIEW PRINTABLE RECIPE HERE!

1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) pkgs cream cheese, softened
3/4 cup frozen lemonade concentrate, thawed
1 (9 inch) graham cracker pie crust

In a bowl, combine the evaporated milk and the dry pudding mix. Beat with an electric mixer on low speed for 2 minutes until thickened.

In a separate bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually add the lemonade concentrate.

Stir cream cheese mixture into pudding mixture, mixing well.

Pour into a crust.

Cover and refrigerate for at least 4 hours before serving.

Makes 8 servings.

Happy Cooking!

Blueberry Cream Cheese French Toast with Blueberry Syrup

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As a rule, I am not a fan of French toast but I have really started to like these overnight French toast recipes.  I think I made this one for Christmas breakfast for Mr. Meat Eater and I and we really enjoyed it.

I always use Challah bread for these kinds of recipes ~ it soaks up the liquids nicely and it’s a bit sweet.  King’s Hawaiian bread would work nicely, too.  I used frozen blueberries for both the casserole and the syrup and they worked perfectly.

I found the recipe on a blog called Real Mom Kitchen ~ it’s a very cute blog with some great recipes so check it out when you have a chance.

Blueberry Cream Cheese French Toast with Blueberry Syrup

VIEW PRINTABLE RECIPE HERE!

French Toast:

12 slices bread, cut into cubes ~ I used challah but King’s Hawaiian would work
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen) ~ I used frozen and probably about 1 1/2 cups ~ do not defrost
12 eggs
1/3 cup real maple syrup
2 cups milk

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes and top with remaining bread cubes.

Mix together the eggs, milk, and syrup. Pour over bread cubes and cover the pan with foil. Refrigerate overnight.

Bake, covered, at 350º for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.

Top with sauce.

Makes 8 servings.

Syrup:

1 cup sugar
1 cup water
2 tbsps cornstarch
1 cup blueberries ~ I used frozen but fresh is fine ~ do not defrost
1 tbsp butter

Cook water, sugar, and cornstarch together until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Happy Cooking!

Roasted Mushroom Green Beans

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I am just starting to play catch-up with the recipes I made right before my gout attack and this is one of them.

I found this recipe on Pinterest although it was pinned from Kalyns Kitchen and it is WONDERFUL!!  It’s easy to make and would go well with almost any main dish.  I made it as the recipe stated except I went heavy on the Parmesan because I love it.

Roasted Mushroom Green Beans

8 oz. mushrooms, sliced in 1/2 inch slices ~ I used Baby Bellas
1 lb. fresh green beans, thin ones are preferred ~ I used Haricot Verts
1 1/2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese ~ I used much more

Preheat oven to 450º. Clean mushrooms with a damp cloth and slice. Wash and trim green beans if needed. Cut green beans in half although I did not do this since mine were not long.

Put green beans and mushrooms into a Ziploc bag. Stir together olive oil and balsamic vinegar and pour over, then smoosh the bag or so all the beans and mushrooms are lightly coated with the mixture.

Arrange green beans and mushrooms on a large cookie sheet, spreading them out so the beans and mushrooms are not crowded. Roast for 20-30 minutes and check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.

Season beans and mushrooms with salt and pepper to taste and then sprinkle grated Parmesan over the top and serve hot.

Makes 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Bourbon Sweet Potatoes

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I am a huge Pinterest addict and I found this recipe there.  It is wonderful and meets my criteria of being easy to make.  These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.

This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.

Bourbon Sweet Potatoes

3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature

Preheat oven to 350º.

Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.

Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.

Stir in butter before serving.

Makes about 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Pumpkin Cinnamon Rolls

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Recently, I found a recipe for pumpkin cinnamon rolls on King Arthur Flour’s website and decided to try them.  I made them in my bread machine but the recipe says you can make them by hand, mixer, or bread machine so it is a real versatile recipe.

When I was ready to add the cinnamon before rolling, I thought there was really too much so I only used half.  After baking, I wish I had used the whole amount so they would have had more a cinnamon-sugar taste so be sure to use the entire amount even if it looks like too much.

Another trick I learned from this recipe is to make sure the rolls are completely cool before adding the frosting and it won’t melt into the rolls and it will look really pretty.  I wish I had realized this before, LOL!

The rolls are absolutely delicious and I hope you try them!

I am just going to post the link to the recipe since there are some great tips included with the recipe ~ KA’s Pumpkin Rolls  I hope that you give them a try if you like to make yeast breads ~ they would be great for the holidays!!!

Happy Cooking!

Apple Crumb Pie

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Before I get started on the pie, I wanted to let you all know that I am having a virtual Christmas cookie recipe swap over on my A Recipe A Day Facebook page.  If you want to join in, all the information is under the event post.  I hope you will join us ~ the more the merrier!

My very favorite apples are Macouns.  They taste like McIntosh but hold up like a Granny Smith.  They do not cook down to much like McIntosh.  They are great for baking, cooking,  and eating ~ a really nice all purpose apple.  They can be difficult to find but my local BJs has huge bags of them for sale every fall.  Give them a try if you can find them.

This pie is super easy and really good.  I used Splenda blend instead of all sugar but otherwise made it according to the recipe.  I like to keep apple pies in the refrigerator since I like them cold and I think it helps to keep the bottom crust from becoming soggy, which I hate.  I found the recipe on allrecipes.

Apple Crumb Pie

1 (9 inch) pie crust
5 cups of apples, peeled, cored, and sliced
1/2 cup sugar
1 tsp cinnamon

Crumb topping:
1/3 cup sugar
3/4 cup flour
6 tbsps butter

Preheat oven to 400º.

Pour apple slices into prepared pie shell. In a small bowl, mix 1/2 cup sugar and cinnamon and sprinkle evenly over apple slices in pie shell.

In another bowl, mix the 1/3 cup sugar and flour and then cut in butter until the mixture is crumbly. Sprinkle this mixture over the apples.

Bake for 35 to 40 minutes or until apples are soft and crumbly top is lightly browned.

Makes 8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Pumpkin Cream Cheese Muffins

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These are, without a doubt, the best muffins I have ever made.  They are easy to make but take a bit of time to make each part.  They bake up tender and moist.  I brought some to the dog park and sent some to work with Mr. Meat Eater and everyone loved them.

I thought the cream cheese filling was a little runny and I’d have to work on it to make it less so but I wouldn’t hesitate to make these over and over.  In fact, I will be making them for Thanksgiving weekend.

The recipe came from Country Living magazine who says it came from a B&B.

Pumpkin Cream Cheese Muffins

Filling:
1 (8 ounce) cream cheese, room temperature
1 egg
3 tbsps sugar

Topping:
5 tbsps sugar
1/2 cup flour
1/4 cup roughly chopped pecans
3 tbsps butter, melted
1/2 tsp cinnamon

Muffins:
2 cups sugar
2 cups flour
2 tsps cinnamon
1/2 tsp salt
2 tsps baking powder
1/4 tsp baking soda
2 eggs
1 1/4 cup pumpkin
1/3 cup vegetable oil
1/2 tsp vanilla

Heat oven to 375º. Spray 2 12-cup muffin pans with Pam or use paper liners (I spray the liners, too).

In a medium bowl, mix the filling ingredients together and set aside.

In another medium bowl, mix the topping ingredients together and set aside.

In a large mixing bowl, mix together the sugar, flour, salt, baking powder, baking soda, and cinnamon.

In another medium bowl, mix the eggs, pumpkin, oil, and vanilla together.

Make a well in the center of the dry ingredients and pour the pumpkin mixture in. Mix with a fork until well moistened.

Evenly divide half the batter between the 24 muffin cups. Place 2 teaspoonfuls of the cream cheese mixture on top and then divide the rest of the batter between the cups covering the cream cheese as best you can. I am not the best at dividing but as long as there was a spoonful on top of the cream cheese, it worked.

Sprinkle some of the pecan mixture over the top of each muffin.

Bake until golden ~ about 20 to 25 minutes. Insert a toothpick in center to check for doneness.

Makes 24 muffins.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Halloween S’Mores Kits

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The other day I was reading through my Facebook wall and saw these kits posted by Mommy’s Kitchen and I thought they were just adorable.  They are super easy to make and she includes a link to print the directions that are stapled to the top of the bag.  I made 18 of the kits and some I will take to the dog park and some I’ll send to work with Mr. Meat Eater since sailors need treats, too.

There really is no recipe ~ all you need are graham crackers, Halloween ghost peeps and Hershey bars.  I would think you could use a couple of the small Hershey bars but I liked the idea of the large bar.

So check out Mommy’s Kitchen for complete directions.  I would think these would be great made with Christmas Peeps and on any holiday!

Happy Cooking!

Witches Fingers

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These are super cute to serve for Halloween dinner.  They are easy to make and the only thing that takes a bit of time is cutting the pouch to stick the end of the red pepper in.  I tried just laying a few on instead of cutting the pouch and that worked fine, too, so do whatever is easier for you.

The recipe I found originally called for Shake & Bake for chicken but I didn’t want to use that so I just used a recipe for regular chicken nugget coating.  I didn’t dip in the butter before coating to try and save a few calories and they will brown up more if you use the butter or you can spray them with Pam before baking.  Make sure you spray the pan before placing the chicken on it.  You can also increase the number of chicken breasts easily, too, if you need to make more.

Witches Fingers

3 skinless, boneless chicken breast halves
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tsp salt
1 tsp thyme
1 tbsp basil
1/2 cup butter, melted
1 small red sweet pepper, cut into small triangles

Preheat the oven to 400º.

Cut chicken breasts into long strips and tapered a little on one end.

In a bowl or on a plate, mix all ingredients except the butter. Put the butter in a bowl big enough for dipping.

Dip chicken into butter then into the crumb mixture and place on a lightly greased cookie sheet.

On one of the tapered ends, make a small slice and fit the red pepper triangle in it or you can just place on the end and it should stick while baking.

Bake for 20 minutes or until the chicken is thoroughly cooked through.

Serve with barbecue sauce or your favorite sauce.

Makes 6 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

My Favorite Breakfast Casserole

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Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.

This is really my favorite breakfast casserole and I served it at my recent EB Pink Party.  It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before.  It’s also very easy to add or subtract ingredients and make it your very own.  I never put in the tomatoes and I have made it with ham, bacon and sausage.  All three are good but I like ham the best.

When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!

I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.

Breakfast Casserole

1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded

Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.

Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.

Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!