Recipes

Prep: 20 mins | Additional: 2hrs 10mins | Total: 2 hrs 30 mins | Serving: 8 | Yield: 1 9-inch pie

If you’re looking for a delightfully fancy great dessert, why not try a Fluffy Strawberry Pie? I love anything strawberry, and it’s something that will not last in the fridge. The trick to making the Fluffy Strawberry Pie is to make it mainly using real strawberries. The result is a tangy, beautifully fruity, and refreshing cream pastry. And you’ll love how easy it is to make this fluffy Strawberry Pie recipe a terrifically crumbly no-bake crust. The tiny strawberry contains vitamin C, sugar, antioxidants, and more. The strawberry’s heart-shaped silhouette is the first hint this fruit is healthy for you. You can also cook up this pie a day or two before enjoying and holding it in the freezer, making it ideal for picnics and potlucks in spring and summertime. Try this recipe for Fluffy Strawberry Pie, and enjoy it with your family and friends.

Ingredients:

(1) (3 oz) package Jello Gelatin Mix-Strawberry-Dry KFT

¼ cup sugars, granulated

½ cup water, municipal

(1) (8 oz) container Dessert topping, semi-solid, frozen

2 ½ cups Strawberries, raw

(1) (9 inches) of pie crust, cookie-type, graham cracker, baked, prepared from recipe

(4) eaches Strawberries, raw

Directions:

Add and mix strawberry-flavored gelatin mix, sugar, and boiling water in a large bowl, stirring until gelatin and sugar have dissolved.

Refrigerate gelatin mixture for 10 minutes until it begins to turn thick and syrupy.

Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.

Fold in 2 1/2 cups of sliced strawberries into the whipped topping mixture.

Spoon filling into the graham cracker crust and decorate the edge of filling with (8) strawberry halves.

Refrigerate at least 2 hours before serving.

Notes:

Gluten-free graham crackers can be used if you like. Just make sure you’ve got a whole 1 1⁄2 cup of crumbs.

The longer the chill of the pie, the better the filling will set. The firm filling makes the cutting and lifting out of the pan much easier.

Nutrition Facts:

Per Serving: 318.5 calories; 0 mg cholesterol; 221.6 mg sodium; 3 g protein; 45.9 g carbohydrates.

Prep: 20 mins | Cook: 25mins | Total: 45 mins | Servings: 8 | Yield: 8 servings

This twist on traditional mashed potatoes is simply divine. Anyone who’s tried it has asked me for the recipe. Makes a great addition to any main meat dish type, and works well for the leftovers. Who wouldn’t love potatoes? It is something that will always be in the pantry or on our grocery list. It is all right to splurge once in a while, and these potatoes are worth every calorie. The nutritional content of potatoes can vary according to the variety and how it is prepared. Frying potatoes, for example, add more calories and fat to it than baking them. It is also important to remember that potato skin contains a significant quantity of vitamins and minerals. Peeling potatoes can reduce their nutritional content considerably

It was what I used to have when I was young. It’s something I ate when I don’t feel like eating meat at all. I am very picky, and there are times I don’t eat meat. For my parents to feed me, they usually make mashed potatoes. When time passes, I was sick of eating it, and my mom was a force to look for other potato recipe choices, and this one hit the jackpot. What are you waiting for? Turn your mashed potatoes into something new by following the recipe for Cream Cheese Ranch Potatoes.

Ingredients:

(8) medium (2-1/4″ to 3″ dia, raw) of potatoes, raw

(1) (8 oz) package Cheese, cream

(1) (1 oz) package Good Seasons Dressing Mix-Ranch Dry Env

1 cup Cream, sour, cultured

½ cup Butter, with salt

Directions:

In a large pot, add and put slat and water and let it boil. Add and cook potatoes until tender for 25 minutes, drain and mash.

Add and beat the cream cheese and dressing mix until smooth in a large bowl. Stir in mashed potatoes, sour cream, and butter. Beat until desired consistency is reached.

Nutrition Facts:

Per Serving: 434.6 calories; 74 mg cholesterol; 434.4 mg sodium; 6.4 g protein; 42.1 g carbohydrates.

Prep: 15mins | Cook: 9hrs

This Slow-Cooker Corned Beef and Cabbage is seasoned corned beef, which is cooked with onions, carrots, and cabbage. If you’re looking to celebrate the Irish holiday or just want a hearty but simple meal, this Slow-Cooker Corned Beef and Cabbage is a perfect choice. Finish your holiday meal with an Irish soda loaf and a dessert Shamrock Shake. Try to make a recipe for Slow-Cooker Corned Beef and Cabbage, and enjoy it with your family and friends.

Ingredients:

(4) large peeled carrots, and cut into matchstick pieces

(10) baby red potatoes, quartered

(1) onion, peeled and cut into bite-sized pieces

4 cups of water

(1) (4 lbs) corned beef brisket with spice packet

6 ounces beer

(1/2) head cabbage, coarsely chopped

Directions:

In a slow cooker, add and place the carrots, potatoes, and onion into the bottom, and then pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Add and sprinkle on the spices from the packet, cover, and set the cooker on High.

Cook the brisket for about 8 hours. Stir in the cabbage an hour before serving, and cook for an hour more.

Note:

The potatoes and carrots in the crockpot are getting very soft from cooking all day. If you prefer the firmer side of your vegetables, try to add them halfway through the cooking process.

Corned beef is perfect for leftovers, and it’s perfect for burgers, hash, or a Reuben dip.

For the tenderest bits of beef, make sure to slice the meat against the grain.

Corned beef comes pre-brined and pre-seasoned, so just put it in a slow cooker with carrots and potatoes and then walk away. I add the cabbage in the last part of the cooking process, so it doesn’t get too soft. Slice the beef, then serve it with the potatoes, carrots, and cabbage on a tray.

Nutrition Facts:

Per Serving: 472 calories; 23.6 g protein; 99 mg cholesterol; 1281 mg sodium; 19.6 g fat; 49.5 g carbohydrates.

Prep: 30 mins | Cook: 30 mins | Total: 1hr | Serving: 6 | Yield: 6 servings

This Sheet Pan Shrimp and Sausage Bake is a super simple one-pan meal, which is great for weekend dinners. It’s made from sausage, pork, and beef, peppers, onion, shrimp, and potatoes all roasted into one quick peasy sheet pan meal.

Ingredients:

(1) serving Pam Butter Cooking Spray-1/3 Sec Spray IHF

1 pound Yukon Gold potatoes, raw

(4) ears Corn, sweet, yellow, raw

4 tbsp oil, olive, salad or cooking

3 tbsp Creole-style seasoning

(1) Lemons, raw, with peel

1 tbsp Garlic, raw

2 tsp Italian seasoning

1 tsp Spices, paprika

½ tsp dried red pepper flakes

(1) pinch Salt, table

(1) Peppers, sweet, red, raw; red bell pepper

(1) Peppers, sweet, yellow, raw; yellow bell pepper

(1) Peppers, sweet, orange, raw; orange bell pepper

1 ½ cups Cherry Tomatoes, Each

(1) onions, raw

(4) link of cooked andouille sausage, pork, and beef, cooked (raw dimensions: 4″ long x 7/8″ dia)

(1) Lemons, raw, with peel

1 pound Shrimp, fresh, raw, medium (31-35)

½ tsp Creole-style seasoning

2 tbsp Parsley, raw

2 tbsp Onions, spring or scallions (includes tops and bulb), raw

Directions:

Preheat oven at about 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.

In a large pot, add and place potatoes and cover with salted water, and then let it boil. Reduce the heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.

Meanwhile, combine 3 tbsp olive oil, 3 tbsp Creole seasoning, the juice from a lemon, garlic, Italian seasoning, 1/2 tsp paprika, red pepper flakes, salt, and pepper in a small bowl. Add and mix well to combine and set seasoning mixture aside.

Add and combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.

Add and spread onto a sheet pan in a single layer of the potato mixture. Place lemon wedges evenly on all sides of the sheet pan.

In the preheated oven, bake for 8 minutes.

Meanwhile, combine shrimp, a tbsp of olive oil, 1/2 tsp paprika, and 1/2 tsp of Creole seasoning in a bowl. Marinate for a few minutes. After 8 minutes of baking, add shrimp to the sheet pan with the potato mixture mix to combine.

Bring the sheet pan back to the oven and cook for 6 to 8 minutes until shrimp are opaque. Remove the lemon wedges and garnish with parsley and green onions.

Nutrition Facts:

Per Serving: 332.5 calories; 120.1 mg cholesterol; 1010.2 mg sodium; 18.9 g protein; 39.2 g carbohydrates.

Prep: 20 mins | Cook: 20 mins | Additional: 2hrs | Total: 2hrs 40 mins | Serving: 24 | Yield: 2 dozen cupcakes

This Chocolate Chip Cookie Dough + Cupcake will always be on top of my favorites. I love cupcakes and chocolate, having this cupcake with chocolate chip sounds heaven to me. It is so delicious, and the preparation is quite easy. The flavors are superb, and you can add your favorite topping in the cupcake. Try this recipe for Chocolate Chip Cookie Dough Cupcake, and enjoy it with your loved ones.

Ingredients:

(1 ½) cups Wheat flour, white, all-purpose, enriched, bleached

¼ tsp Leavening agents, baking soda

¼ tsp Sea Salt, gray

½ cup Butter, with salt

¼ cup Sugars, granulated

½ cup Sugars, brown

(1) egg, whole, raw, fresh

2 tsp Vanilla extract

1 cup miniature semisweet chocolate chips

(1) (18.25 oz) box Cake, yellow, dry mix, regular, enriched

(1 ⅓) cups Water, municipal

⅓ cup Vegetable oil, canola

(3) egg, whole, raw, fresh

Directions:

Add and whisk flour, baking soda, and sea salt; set aside. Add and beat butter, white sugar, and brown sugar with an electric mixer until smooth in a large bowl. Add and beat an egg and vanilla extract until smooth. Add and mix in the flour mixture until just incorporated. Fold in chocolate chips and then mix just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Preheat an oven 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

In a large bowl, add and beat (3) eggs with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. And then, spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake it for 2 minutes until a toothpick inserted into the cake portion of the cupcake, not the cookie dough ball, comes clean in the preheated oven. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts:

Per Serving: 255.9 calories; 41.6 mg cholesterol; 214.5 mg sodium; 3.2 g protein; 34 g carbohydrates.

Prep: 15 mins | Cook: 55 mins | Total: 1hr 10 mins | Serving: 8 | Yield: 8 servings

Pie may be a little overwhelming, but I’m here to say you can do this. It’s not that bad, particularly with a little practice, and this Rhubarb Sour Cream Pie is certainly on the easier side of things. It is one of my grandmother’s recipes that we truly enjoy now and then. This pie was unbelievably tasty and so easy to put together. Whenever I got sick, my mom usually makes this for me. It made me so happy that whatever I’m feeling will soon be gone. We significantly increased the volume of rhubarb. The combination of Rhubarb and sour cream in one dish should be illegal, just kidding. You should try this recipe for Rhubarb Sour Cream Pie and make your version. Enjoy it with your family and friends.

Ingredients:

(1) (9 inches) Pie crust, standard-type, prepared from recipe, unbaked

4 cups Rhubarb, raw

(1) egg, whole, raw, fresh

1 ½ cups Sugars, granulated

1 cup Cream, sour, cultured

(⅓) cup Wheat flour, white, all-purpose, enriched, bleached

(½) cup Wheat flour, white, all-purpose, enriched, bleached

½ cup sugars, brown

¼ cup butter, with salt

Directions:

Preheat oven 450 degrees F (220 degrees C).

Press the pie crust into a 9-inch pie pan. Add and spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream, and 1/3 cup of flour until smooth. Pour over the rhubarb.

Add and mix 1/2 cup of flour and brown sugar in a small bowl. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

In the preheated oven, bake it for 15 minutes and then reduce heat at about 350 degrees F (175 degrees C). Then, continue to bake until the edges have puffed, and the topping is golden for 40 minutes. The center may still be slightly jiggly. Cool completely before slicing and serving.

Nutrition Facts:

Per Serving: 492.6 calories; 51.2 mg cholesterol; 188.3 mg sodium; 5 g protein; 75.2 g carbohydrates.

Prep: 10 mins | Cook: 20mins | Total: 30 mins | Serving: 4 | Yield: 4 servings

We usually gather in our living room watching a few games of our favorite baseball team. My father influences the whole family to watch baseball games because it’s something he enjoys and loves. Watching games as a whole family was a tradition to us. Seattle dogs at home are super easy to put and can be ready for large crowds or a weekend meal. They are great for a Super Bowl celebration. You can enjoy these with ease, whether you are tailgating or watching from the comfort of your living room.

This Seattle Cream Cheese Dogs Recipe is a family favorite. The Seattle dogs are a tasty hot dog and bagel mash-up. The origins are often questioned, but a bagel cart that began selling hot dogs may have something to do with it too. They sell this by splitting open the hotdogs and seared, then eaten with cream cheese and onions or scallions sautéed.

Ingredients:

¼ cup Butter, with salt

(1) sweet onion

(1) (4 oz) package Cheese, cream

(4) Frankfurter, beef

(4) Rolls, hotdog, plain

2 tbsp Brown Mustard-Prepared

1 cup Sauerkraut, canned, solids, and liquids

Directions:

Preheat a grill or grill pan for medium-high heat.

Melt butter in a skillet over medium heat. Add and cook onions slowly until the onions have softened and turned deep brown about 15 minutes. Warm cream cheese over low heat until very soft in a small skillet.

Grill hot dogs until well browned, and then lightly grill hot dog buns on both sides.

To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard, and sauerkraut if desired.

Note:

You can use whatever sausage or hot dog that is available in your pantry. It will still taste delicious in this recipe.

Use all of the topping choices together or set up a hot dog topping bar and let your guests top the dogs themselves.

Nutrition Facts:

Per Serving: 532.9 calories; 91.8 mg cholesterol; 1354.1 mg sodium; 13.8 g protein; 28.8 g carbohydrates.

Prep: 30mins | Cook: 45mins | Total: 1hr15mins | Serving: 6 | Yield: 6 servings

Who wouldn’t love the combination of fresh asparagus and chicken in one casserole? It is a staple in my family. For a second, do you know the origin of the word casserole? I do a little research because we get that question a lot. It originated from France and originated from the French word “casse,” meaning pan.

This Fresh Asparagus and Chicken Casserole is easy to make and perfect for a family dinner on a weekday. It seems like I am thinking about this week’s one pot/skillet meals, and why shouldn’t I be? They are easy to make, minimal to wash dishes, and usually enjoyable meals that everyone seems to enjoy.

Ingredients:

(1) (8 oz) package Noodles, egg, dry, enriched

(1 ⅓) tbsp Oil, olive, salad or cooking

(1) onions, raw

1 cup of chicken, roasting, light meat, meat only, cooked, roasted

(1) peppers, sweet, red, raw; red bell pepper

(2) stalks Celery, raw

1 cup Swanson Clear Chicken Broth CAM

1 ½ cups Cream, sour, cultured

½ tsp Spices, oregano, ground

1 pound Asparagus, raw

8 tbsp Parmesan cheese, grated

Directions:

Preheat oven 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.

Cook noodles for 5 minutes in a large pot of boiling water, or until almost tender. Drain, and rinse under cold water.

Heat over medium add and heat the olive oil in a heavy skillet. Add and cook the onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Let it boil, and simmer for 5 minutes. Stir in sour cream and oregano.

Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, and then spread cooked noodles evenly over the asparagus and top with 5 tbsp of Parmesan cheese. Cover with remaining chicken mixture, and sprinkle with the reserved Parmesan cheese.

Bake for 30 minutes in the preheated oven until lightly brown.

Nutrition Facts:

Per Serving: 376.4 calories; 76.6 mg cholesterol; 322.8 mg sodium; 17.3 g protein; 32.7 g carbohydrates.

Prep: 15mins | Cook: 1hr 20mins | Total: 1hr 35mins | Serving: 16 | Yield: 1- 10-inch tube pan

This recipe for Coconut Cream Pound Cake is fantastic and wild. This pound cake is moist and buttery easily topped with a sprinkle of granulated sugar, then add and fill them with whipped cream and berries if desired. This delicious, moist butter cake is heaven in the desert. I enjoy this cake up until now, the flavor of coconut in the cake is so refreshing. My mom usually bakes this when we were having visitors coming, or even when she wants to surprise us during snack time.

Ingredients:

1 cup butter, with salt

(1) (8 oz) package Cheese, cream

3 cups Sugars, granulated

(6) Egg, whole, raw, fresh

1 tsp coconut extract

(3) cups Wheat flour, white, all-purpose, enriched, bleached

(½) tsp leavening agents, sodium aluminum sulfate, baking powder, double-acting

2 cups nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged

Directions:

Preheat oven 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and cream cheese until well blended. Add and beat sugar until light and fluffy. Blend in the eggs, one at a time, then stir in the coconut extract. Add and combine in the flour and baking powder until just moistened, and then stir in coconut. Spoon the batter into the prepared pan.

In the preheated oven, bake until a knife inserted into the cake comes out clean for an hour and 20 minutes. Let it cool for 10 minutes, invert to a cooling rack.

Notes:

If you decide to use bundt pan instead of tube pan, you ave to make sure it’s a taller bundt, about 5 inches tall.

Instead of flour, I suggest you use strong vegetable shortening and sugar. I think it’s the best way to brush the pan to avoid sticking. You won’t get white spots on the cake by using sugar instead of flour, but if you want, you can still use flour.

Nutrition Facts:

Per Serving: 450.7 calories; 115.7 mg cholesterol; 191.5 mg sodium; 6.2 g protein; 60.7 g carbohydrates.

Prep: 1hr | Cook: 1hr | Additional: 2hrs | Total: 4hrs | Serving: 12 | Yield: 1- 4 layer 8-inch cake

Lemon Cake is by far the most enjoyable cake in our family. It started with my grandmother, who loved to bake. She said my dad was in love with this cake the first time he tried it. This cake is solely dependent on the lemon flavor, it uses lemon for the cake filling, and even the frosting.

Ingredients:

(2) cups Wheat flour, white, all-purpose, enriched, bleached

2 tsp Baking Powder

1 tsp Salt, table

½ cup Butter, with salt

(1 ¼) cups Sugars, granulated

(3) Egg, whole, raw, fresh

1 tsp Vanilla extract

1 cup of milk, reduced fat, fluid, 2% milkfat, with added vitamin A

For the Filling:

1 tbsp Lemon peel, raw

½ cup Lemon juice, raw

1 tbsp Cornstarch

6 tbsp of butter, with salt

¾ cup Sugars, granulated

(4) Egg, yolk, raw, fresh

For the Frosting:

4 cups Sugars, powdered

½ cup Butter, with salt

2 tbsp Lemon juice, raw

1 tsp Lemon peel, raw

2 tbsp Milk, reduced fat, fluid, 2% milkfat, with added vitamin A

Directions:

Preheat oven 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Add and mix flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy for 5 minutes. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour the batter into the prepared pans. In the preheated oven, bake until a toothpick inserted into the center of the cake comes out clean for 30 minutes. Let it cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make the filling: Add and mix a tbsp of lemon zest, 1/2 cup lemon juice, and a tbsp of cornstarch until smooth in a medium saucepan. Mix in 6 tbsp of butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In a small bowl, beat the egg yolks until smooth with a wire whisk. Add and whisk in a small amount of the hot lemon mixture. Pour egg mixture into the saucepan, beating the hot lemon mixture rapidly. Reduce heat to low; cook for 5 minutes or until thick (not to boil)., stirring constantly.

Pour mixture into a medium bowl. Press the plastic wrap to keep skin from forming as it cools onto the surface. Cool to room temperature, and refrigerate for 3 hours.

To make the frosting: Beat confectioners’ sugar, 1/2 cup butter, 2 tbsp lemon juice, and a tsp lemon zest until smooth in a large bowl. Add and beat in milk, and increase speed, and continue to beat until light and fluffy.

To assemble: Split each cake layer with a long serrated knife in half horizontally, making (4) layers. Place a layer on a serving plate, cut side up. Add another layer on top, and spread with 1/2 cup frosting. Add the third layer, and spread with the remaining half of the lemon filling. Press on the final cake layer and frost top and sides of the cake with remaining frosting. Refrigerate cake until serving time.

Nutrition Facts:

Per Serving: 601.2 calories; 172.5 mg cholesterol; 434.2 mg sodium; 5.6 g protein; 92.5 g carbohydrates.