Glazed Strawberry Pie

I love amazingly effortless, yummy dessert. So I bring to you Glazed Strawberry Pie. It's so easy, you'll be begging for an invite to last minute shin-digs so you can quickly whip this up and impress your comrades. (Probably not begging.. maybe secretly wishing...I sound like a creeper now... I better stop)

Ingredients:

Filling:

1 Package of Strawberry Pie Filling Glaze (I prefer Junket Danish Dessert)

1 3/4 Cup Cold Water

4 Cups Sliced Fresh Strawberries

Stir the glaze mix into water in a medium saucepan. Bring to a boil, and continue to boil for 1 minute stirring CONSTANTLY!! Pour into a large mixing bowl and fold in the strawberries.

Butter Flaky Pie Crust:

1 1/4 Cup All Purpose Flour

1/4 Teaspoon of Salt

1/2 Cup Butter, Chilled and Diced

1/4 Cup Ice Water

In a large bowl combine the flour and your salt. Cut butter in until your mixture resembles coarse crumbs. Stir in water a teaspoon at a time until mixture forms a ball. Wrap in plastic wrap a refrigerate for as much as time as you have to spare. Press evenly into a pie plate. Bake at 325 until golden brown.

*Be sure to use ICED water and not just really cold tap water. This pie crust recipe actually works really great for chicken pot pie too.*

Graham Cracker Crust:

1 1/2 Cup Finely Ground Graham Crackers

1/3 Cup White Sugar

6 Tablespoons Butter, Melted

1/2 Teaspoon Ground Cinnamon (optional)

Mix Ingredients together untill well blended. Press into a pie plate and back at 375 for 7 minutes.

Putting It All Together:

After you make your filling and your pie crust is cool, pour your strawberry mixture into the pie crust of your choice. I usually sit in the fridge for at least half an hour so it sets up. Also, I usually never have enough fresh strawberries (because I eat them while I'm cutting them) so you can also throw in some frozen. Top with cool whip when serving and help yourself to at least 2 servings!!

Apple Carrot Muffins

There are lots of fruit/vegetable breads out there but this is for sure one of the easiest. It's super yummy- and they make a great breakfast or snack. They freeze really well too.

Ingredients:

2 Eggs
3/4 Cup Sugar
1/4 Cup Oil
2 Cup Chopped Granny Smith Apples
1/2 Cup Shredded Carrots
2 Cups Sifted Flour
2 Tsp Baking Powder
1 Tsp Cinnamon
1/2 Tsp Salt

Combine your eggs, sugar, and oil- beat them until well blended. Stir in apples, carrots, and the rest of the dry ingredients. Fill greased muffin cups 2/3 full. Bake them at 325 for 20-25 minutes or until brown. Makes about 1 1/4 Dozen.

*Don't stress about measuring your apples and carrots exact. I usually add more than 1/2 cup of carrots and lately, I've been adding more cinnamon. Just be sure to grate your carrots finely and apples small.

Vegetable Spiral Sticks

This is an extremely easy side dish that will leave your husband/wife/guests so impressed. I usually make them as a side to a roast or steak and add some mashed potatoes. I typically end up dipping mine in ranch because as everyone knows- ranch makes the world go round!


Ingredients:


3 Medium Carrots 12 Fresh Asparagus Spears (Trimmed)
1 Tube Refrigerated Breadsticks
1 Egg White, Lightly Beaten
1/4 Cup Grated Parmesan Cheese
1/2 Tsp Dried Oregano


Cut your carrots lengthwise into quarters or thirds- whatever your fancy. In a large skillet, bring about 2 inches of water to a boil and add the carrots; cook for about 3 minutes. Add your asparagus and cook another 2-3 minutes longer (be careful not to forget about them because if they get over cooked.. its a sad story- trust me). Drain and rinse with cold water and pat them dry. Cut each piece of breadstick dough in half and roll each piece into a rope. Wrape one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray. Brush with egg white. Combine cheese and oregeno and sprinkle over sticks. Bake at 375 for 12-14 minutes or until golden brown.

Creamy Cilantro Ranch

This dressing is soo amazingly good, you'll crave it with every salad. I like to put it on top of lettuce with black beans and white rice with a tortilla as a base. It does have a kick to it courtesy of the cilantro but you can tone it down by just adding less.

Ingredients:

3 Tomatillos (Quartered)
1 Package Ranch Buttermilk Dressing Mix
1/2 Cup Mayo
1/2 Cup Sour Cream
1/3-1/2 Cup Buttermilk
1 Bunch Cilantro
2 Cloves Roughly Chopped Garlic
1/2 Tsp Ceyenne Pepper

Combine in blender and refrigerate 1 hour.

*When chopping cilantro for this recipe, you only have to chop the leaves. As for your garlic, don't worry about chopping it too finely as the blender will take the hard work out of this recipe- because hard work never killed anybody.. but why take the chance??

Homemade Garlic Bread

This super easy garlic bread is soo yummy and it only takes minutes to make, I usually double the recipe because it goes so quick! It tastes great with any type of pasta or just for a snack.

Ingredients:

1 Loaf of Bread (French or Italian)
1/2 Cup Unsalted Butter, Softened
2-3 Garlic Cloves, Minced Thoroughly
2 Tbsp Parsley (Fresh & Finely Cut)

Mix butter, garlic, and parsley together in a small bowl. Slice bread horizontally and spread butter mixture on both halves. Place on a cookie sheet and bake at 350 for 10 minutes. For a softer garlic bread, wrap in tinfoil and bake for 15 minutes.

*I usually add more garlic cloves but if you aren't sure how much you prefer, add your garlic a little at a time, mix and taste- then add more if you need to.

Bow Tie Pasta

This is a super easy recipe that you can eat warm or cold. You can throw in whatever type of vegetables you want and I promise you will want to keep spooning.. more on to your plate.

Ingredients:

1 Zucchini (Sliced & Diced)
1 Squash (Sliced & Diced)
1 Red Pepper (Seeded, Sliced & Diced)
1 Green Peper (Seeded, Sliced & Diced)
3 Tomatoes (Diced)
1 Cup Chicken (Cooked & Cut or Shredded)
1 Box Bow Tie Pasta
1 Tbsp Oil
Parmesan Cheese

Boil your water and throw (or place into your pot) your bow tie pasta. While it's cooking, put your zucchini, squash, red & green pepper, and oil into a frying pan and cook over medium until vegetables are tender- I like to keep them a little bit crisp. Add the chicken and saute another 3 minutes. Add your tomatoes. Your pasta should be done by now so drain it and put into a large serving bowl. Add your vegetable & chicken mixture to pasta and stir. Sprinkle on parmesan cheese and ta-duh! Your done!

*Remember, all your vegetables are optional. You don't have to add all the vegetables I have listed and you can definitely add more or less chicken. Be adventerous and add whatever you're feeling like.