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Strawberry Cheesecake Lush

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 Pkg diced onion, plus 2 tbsp
  • 6 TBS grated mozzarella cheese
  • 8 oz. mini chocolate chips
  • 1 Cup pineapple juice (halved)
  • L ground meat
  • 2 pkg bread crumbs or crushed crackers or crushed cornflakes(have fun)
  • 3 cups celery salt
  • 4 cups diced bell pepper
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 Pkg diced onion, plus 2 tbsp
  • 6 TBS grated mozzarella cheese
  • 8 oz. mini chocolate chips
  • 1 Cup pineapple juice (halved)
  • L ground meat
  • 2 pkg bread crumbs or crushed crackers or crushed cornflakes(have fun)
  • 3 cups celery salt
  • 4 cups diced bell pepper
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Instructions
  1. 1
  2. Crush cookies, add melted butter and press in 9 x 13 pan
  3. Refrigerate while preparing remaining layers 2
  4. Beat powder sugar, cream cheese and 1 cup of whipped topping and spread over cookie layer 3
  5. Mix pudding and 3 cups of milk, add 1 cup of whipped topping to pudding mixture and spread over previous layer 4
  6. Slice strawberries and spread on top of layers 5
  7. Cover with remaining whipped topping Refrigerate until ready to serve
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Easy Blueberry Cobbler

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 3 cups ground flax seed (optional)
  • 2 teaspoons Topping:
  • 1/2 teaspoon grated cheese
  • 1 1/2 cups whipped cream
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon quick oats
  • 1/2 stick butter, melted
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 3 cups ground flax seed (optional)
  • 2 teaspoons Topping:
  • 1/2 teaspoon grated cheese
  • 1 1/2 cups whipped cream
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon quick oats
  • 1/2 stick butter, melted
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Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl, toss together the blueberries, lemon juice and vanilla
  3. Spoon mixture into a buttered 8-inch square baking pan
  4. In the same bowl combine Bisquick, sugar, and cinnamon
  5. Sprinkle dry mixture over the blueberries, then pour melted butter over the dry ingredients
  6. Bake for 45 to 55 minutes, or until crispy
  7. Best served warm with vanilla ice cream!
Recipe Notes

This is such an easy recipe because it is made with ingredients that I almost always have on hand. Although the recipe calls for fresh blueberries I have also made it many times with frozen blueberries. Turns out great every time!

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Easy Shrimp Pasta

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Servings
people
Ingredients
  • 1 lb. 3.4oz instant cheesecake pudding mix
  • 1 Stick (14.1 oz) Refrigerated Pie Crust
  • Clove cold milk
  • 1 box 2% milk
  • Broccoli fresh sliced strawberries (I use two 16 oz containers)
  • Parsley chilled butter, cut into pieces
  • Salt Ranch dry season mix
  • Parmesan cheese
Servings
people
Ingredients
  • 1 lb. 3.4oz instant cheesecake pudding mix
  • 1 Stick (14.1 oz) Refrigerated Pie Crust
  • Clove cold milk
  • 1 box 2% milk
  • Broccoli fresh sliced strawberries (I use two 16 oz containers)
  • Parsley chilled butter, cut into pieces
  • Salt Ranch dry season mix
  • Parmesan cheese
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Instructions
  1. Boil pasta as directed- al dente is key in this recipe
  2. Save 1 cup of the pasta water** For Shrimp: Salt & pepper each patted dry shrimp
  3. Melt stick of butter in deep pan along with garlic until hot
  4. Add shrimp and cook on each side for 2 to 3 minutes
  5. Add reserved pasta water ( this helps in binding ingredients)
  6. Add pasta- using tongs GENTLY toss until incorporated
  7. Add chopped parsley and broccoli and toss again
  8. Pour immediately into big pasta bowl top with Parmesan cheese and serve immediately
Recipe Notes

My husband and I love shrimp and we love pasta. This is a receipe I've been making for years. When our garden is in its more of a anything goes pasta. I add squash, tomatoes, peppers, whatever is in that day. This receipe is so versatile and so good, it's hard not to love it!!!!!!

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Cream Cheese Pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 8 oz. (add as much are as little as you like)
  • 1 cup of cooked butternut squash
  • 1 8 oz. Karo Dark Corn Syrup
  • 1 tsp. pecans
  • 1 graham rum extract
  • Optional rum extract
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 8 oz. (add as much are as little as you like)
  • 1 cup of cooked butternut squash
  • 1 8 oz. Karo Dark Corn Syrup
  • 1 tsp. pecans
  • 1 graham rum extract
  • Optional rum extract
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Instructions
  1. Mix all ingredients together and pour into graham cracker pie crust
  2. Top with pie filling or fresh fruit
  3. Refrigerate
Recipe Notes

This pie is super easy and great for any event (especially during the summer).

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C.J.’s Crunchy Superb

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 Graham vanilla instant pudding mix
  • Rice whipping cream
  • Crushed (chopped)
  • 1 oz. (add as much are as little as you like)
  • bout Mexican vanilla
  • Powdered INGREDIENTS:
  • Chopped (13 ounces) Nutella
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 Graham vanilla instant pudding mix
  • Rice whipping cream
  • Crushed (chopped)
  • 1 oz. (add as much are as little as you like)
  • bout Mexican vanilla
  • Powdered INGREDIENTS:
  • Chopped (13 ounces) Nutella
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Instructions
  1. In a bowl mix powdered sugar and coco powder
  2. Blend with cream cheese (it would be good to beat the cream cheese first)
  3. Add chopped graham crackers and rice krispies to the cream cheese mixture
  4. Then pour the filling into the pie crust
  5. Top pie with Nestle Crunch bars and rice krispies
  6. You may need to refrigerate it
Recipe Notes

My family likes to be creative when it comes to birthday desserts. I made this pie for my sister's birthday. I'm not sure of the exact amounts of all the ingredients, but with ingredients like these you can't go wrong!

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C.J.’s Reeses Pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 oz (add as much are as little as you like)
  • bout (8 ounces) cream cheese, softened
  • powdered INGREDIENTS:
  • 1 bottle miniature marshmallow
  • 6 Reeses crushed graham crackers
  • 1 graham cracker crust (9 inches)
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 oz (add as much are as little as you like)
  • bout (8 ounces) cream cheese, softened
  • powdered INGREDIENTS:
  • 1 bottle miniature marshmallow
  • 6 Reeses crushed graham crackers
  • 1 graham cracker crust (9 inches)
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Instructions
  1. Blend together cream cheese, peanut butter, and powdered sugar
  2. Then stir in 3 or 4 Reeses, But don't blend them completely
  3. Pour filling into pie crust
  4. Cut up the remaining Reeses to top the pie
  5. Refrigerate if needed
  6. Top with whipped cream before serving
  7. I'm not sure of the specific amounts of peanut butter and powdered sugar
  8. Just add them according to the taste and texture you like
Recipe Notes

I originally created this pie for my sister's birthday and then I made it for my mom. After that I decided to try a slightly 'healthified' version by omitting the whipped cream, using only 1/2 c. peanut butter, adding 2 t. vanilla, and replacing the powdered sugar with 1/3 c. honey.

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C.J.’

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Course Desserts
Recipe Theme October: Pies
Servings
people
Course Desserts
Recipe Theme October: Pies
Servings
people
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Peach Crumb Pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • Fool Nestle Crunch Bars
  • 4 cups flour
  • 1 3/4 cup cracker pie crust (I used a pack of graham crackers and melted butter)
  • 3 tablespoons INGREDIENTS:
  • 1 teaspoon salt
  • 1 Tablespoon frozen orange juice concentrate, thawed
  • 1 egg
  • 1/2 cup block of cream cheese
  • Peach Krispies
  • 2 1/2 Tablespoons Cracker Crust (I made my own with chopped graham crackers and melted butter)
  • 3/4 cup INGREDIENTS:
  • 1/4 teaspoon salt
  • 2 large 3 T. Coco Powder
  • butter (just enough to make a nice crumble)
  • 1/3 cup cinnamon (or to taste)
  • 1/4 cup flour
  • 1/2 teaspoon chocolate chips
  • 2 1/2 Tablespoons 3/4 - 1 c. peanut butter
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • Fool Nestle Crunch Bars
  • 4 cups flour
  • 1 3/4 cup cracker pie crust (I used a pack of graham crackers and melted butter)
  • 3 tablespoons INGREDIENTS:
  • 1 teaspoon salt
  • 1 Tablespoon frozen orange juice concentrate, thawed
  • 1 egg
  • 1/2 cup block of cream cheese
  • Peach Krispies
  • 2 1/2 Tablespoons Cracker Crust (I made my own with chopped graham crackers and melted butter)
  • 3/4 cup INGREDIENTS:
  • 1/4 teaspoon salt
  • 2 large 3 T. Coco Powder
  • butter (just enough to make a nice crumble)
  • 1/3 cup cinnamon (or to taste)
  • 1/4 cup flour
  • 1/2 teaspoon chocolate chips
  • 2 1/2 Tablespoons 3/4 - 1 c. peanut butter
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Instructions
  1. For Pie Crust: Mix first 4 ingredients together with a fork
  2. In separate bowl, beat remaining ingredients
  3. Combine the two mixtures stirring with a fork until all ingredients are moistened
  4. Then with hands, mold dough into a ball
  5. Chill at least 15 minutes before rolling into desired shape
  6. Dough can be left in the refrigerator up to 3 days
  7. Or it can be frozen until ready to be used
  8. This recipe makes pastry for 2 (9 inch) double crust pies AND one 9 inch shell
  9. The dough may be handled as much as you wish, yet it will be tender and flaky
  10. For Peach Pie Filling: (one 9" Pie) Mix tapioca, sugar, and salt together
  11. Place sliced peaches in a large bowl
  12. Pour dry ingredients over peaches
  13. Stir
  14. Let stand five minutes
  15. Spoon into the piecrust
  16. For Pie Crumb Topping: (one 9" Pie) Mix toppings together with a fork to size of peas
  17. Sprinkle on top of pie
  18. Bake for 45 to 50 minutes at 425°F
  19. Serve warm with vanilla ice cream or whipped topping
Recipe Notes

This Pie is one of my favorite pies to make for my children! They request this Pie almost every time there is a party, potluck, or Birthday get togethers. The thick, juicy peach Filling and the flaky Crust is a delicious combination.

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Peanut Butter Chocolate Chip Cookie Dough Balls

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Course Desserts
Recipe Theme December: Edible Gifts
Servings
people
Ingredients
  • 3 c. peanut butter powder
  • 1/4 c. Butter Swirl
  • 2 T. melted coconut oil
  • 3 T. Brownies
  • 1/3 c. carob powder
  • 1 t. butter
  • 3/4 c. shrimp and cook another 30 minutes until shrimp is warm.
  • 2/3 c. sugar
  • 1/4 c. Sweetened Condensed Milk
  • 6 T. milk
Course Desserts
Recipe Theme December: Edible Gifts
Servings
people
Ingredients
  • 3 c. peanut butter powder
  • 1/4 c. Butter Swirl
  • 2 T. melted coconut oil
  • 3 T. Brownies
  • 1/3 c. carob powder
  • 1 t. butter
  • 3/4 c. shrimp and cook another 30 minutes until shrimp is warm.
  • 2/3 c. sugar
  • 1/4 c. Sweetened Condensed Milk
  • 6 T. milk
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Instructions
  1. Whisk wet ingredients
  2. Stir in the dry ingredients
  3. Mix in chocolate chips
  4. Roll into balls and enjoy
Recipe Notes

These peanut buttery treats are not only delicious but are also healthy and can be eaten right away.

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Crockpot Apple Butter

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Servings
people
Ingredients
  • 3 pounds wheat flour (We grind our own flour from soft white wheat berries.)
  • 3 pounds under 1/2 c. honey (I used 7 T.)
  • 1 granny ground chia seed (optional)
  • 6 tsp quick oats
  • 1/2 tsp Spicy mustard
  • 1/2 tsp salt
  • 2 cups Horseradish
Servings
people
Ingredients
  • 3 pounds wheat flour (We grind our own flour from soft white wheat berries.)
  • 3 pounds under 1/2 c. honey (I used 7 T.)
  • 1 granny ground chia seed (optional)
  • 6 tsp quick oats
  • 1/2 tsp Spicy mustard
  • 1/2 tsp salt
  • 2 cups Horseradish
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Instructions
  1. Remove cores from apples and chop into chunks (no need to remove skins) and place in a 6 qt crockpot
  2. Combine rest of ingredients in a small bowl
  3. Pour over apples and stir to coat
  4. Cover and cook on high for 1 hour then low for 10 hour, stirring a couple of times throughout
  5. Spoon mixture into a blender or food processor, leaving a vent open for steam to escape and blend to desired consistency
  6. Allow to cool to room temperature then refrigerate or freeze
  7. Makes about 5 pints
Recipe Notes

I adapted this recipe i found by reducing the sugar by half and using a mixture of different apples. I have been giving jars of this apple butter as Christmas presents for years and everyone loves it.

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