Tasty Tuesday: Lemonade Custard Pie

Here is a yummy recipe I found from Delish…. They say “This creamy, tart lemonade pie gives key lime a run for its money.”.  I’m not so sure about that since key lime (especially from 502 Bakery) is my absolutely favorite!  If you try this recipe, let us know what you think.

YIELDS: 8
PREP TIME: 15 minutes     TOTAL TIME: 4 hours 25 minutes

INGREDIENTS: GRAHAM CRACKER CRUST

  • 15 graham crackers
  • 10 tbsp. butter, melted
  • 1/3 c. sugar
  • pinch of kosher salt

INGREDIENTS: LEMONADE FILLING

  • 8 oz. cream cheese, softened
  • 1/2 c. heavy cream
  • 14 oz. can sweetened condensed milk
  • 6 oz. can frozen lemonade concentrate
  • Zest of 1 lemon, divided

DIRECTIONS

  1. Make the crust: In a Ziploc bag or food processor, crush graham crackers until fine, then transfer to a large bowl. To bowl, add butter, sugar, and salt and mix until evenly combined. Pack tightly in pie dish and bake at 350° until golden and fragrant, 8 to 9 minutes. Let cool.
  2. In a large bowl, beat cream cheese until light and fluffy. Add heavy cream and beat until soft peaks form, 4 to 5 minutes more. Mix in condensed milk, lemonade concentrate, and 1/2 of the zest and beat until smooth and fully incorporated.
  3. Pour pie mixture into crust and top with remaining lemon zest. Freeze until firm, about 4 hours.

Taking this yummy dessert to a gathering.  Be sure it stays cool while traveling in Thirty One’s Perfect Party Set….The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a blessed day!

 

Tasty Tuesday: Grandma Tillie’s Cole Slaw

Today’s Tasty Tuesday is about an amazing product I round at the Brick Farmer’s Market a few weeks ago.  I LOVE cole slaw but since I’m not able to have dairy and eggs, I haven’t been able to find the perfect one.  I was offered a sample while strolling one Saturday morning.  OMG!  It was amazing.  The perfect blend of ingredients. Their mission is a world of longer, heart healthier lives. They take pride in their product!

Here are some facts about them:

  • Just 6 Ingredients.
  • Better Taste, Better Quality!
  • No Mayonnaise!
  • Great For The Calorie Conscious! Only 50 Calories Per Serving!
  • Long Shelf Life!
  • At Grandma Tillie’s We Stand By Our Product!!
  • Our Packaging Is Tamper Resistant, Safe And Secure To Arrive Cold!
  • 10% of the purchase price of each container will go to Tackle Kids Cancer

Here are the nutritional facts.  I absolutely LOVE putting it on my salad – no need for dressing.

Here is the story behind the product straight from their website.  ……..Grandma Tillie was born in Warsaw, Poland on a potato farm. She was one of four siblings. After the family traveled to America, to Ellis Island, Tillie began her educational studies, and by the time she was ten years of age, she had mastered the English language. Her  entire life she helped out her parents in terms of financial support, as when she sought full time employment, to help her bed-ridden Mother.

Tillie’s rule in life gave her an understanding of the value of family ties and to cherish life instead of focusing on problems. She enjoyed dances in her town of Elizabeth, New Jersey, and spending time at Coney Island and the Jersey shore.

Tillie met my Sicilian Grandfather while working in a cigar factory in Newark, New Jersey, who she later married.

The downside is they will no longer be at the farmer’s market in Brick….BUT you can call to place orders or find out where you can pick some up. Their number is 908-330-5717.  Check at their Facebook page too:

Packing lunch, this makes a great side for any sandwich or add it to your salad.  Need a NEW lunch box??? Try Thirty One’s Lunch Break Thermal (one of my favorites).  It is the stylish way to take your lunch to work or wherever you and your family go. Great for school, the pool, sporting events, day trips, flights and dozens of other places. Extended handles allow you to tote this cooler bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!

Have a blessed day!

Tasty Tuesday: American Pie

YIELDS: 8     PREP TIME: 30 minutes      COOK TIME:50 minutes 

INGREDIENTS

  • refrigerated pie crusts (unbaked)
  • 5 c. strawberries
  • 3 c. blueberries
  • 1/2 c. cornstarch, divided
  • 3/4 c. sugar, divided (plus more for sprinkling)
  • lemon (zest and juice)
  • egg wash (1 egg + 1 tbs. heavy cream)

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Make the base. Roll out the base of the pie dough into a large rectangle, about 15 x 12-in. Transfer the dough into a 12 x 9 x 1-in baking sheet or jellyroll pan. Gently press the dough along the edges. Fold the edges under and crimp. Transfer to refrigerator while you prepare the other crust.
  3. Make the stars and stripes. Roll out a second piece of pie dough. Use about 1/4 of the dough to cut out stars with a small star cookie cutter. Using a paring knife (or pastry wheel), cut long 1-in thick stripes lengthwise using the rest of the dough. Refrigerate until ready to use.
  4. Make the fillings. In a medium bowl, add blueberries, 1/4 c. sugar, 1/4 c. cornstarch and the juice and zest of 1/2 lemon. Stir to combine. In a separate bowl, add strawberries, 1/2 c. sugar, 1/4 c. cornstarch and the juice and zest of 1/2 lemon. Stir to combine.
  5. Make the pie. Fold aluminum foil into a thin strip, about 1 1/2-in wide. Then fold the strip into a right angle about 5×4-in. Remove the base crust from the refrigerator and place the foil into the upper lefthand corner of the crust to form a small rectangle. Spoon the blueberry filling into the foil-lined rectangular portion. Then spoon the strawberry filling into the rest of the crust. Remove the foil.
  6. Assemble and bake! Then place pastry stars on top of the blueberry mixture. Lay the stripes lengthwise across the strawberry filling, leaving about 1-in between each stripe. Brush the egg wash onto the pie crusts and sprinkle with sugar. Bake for 50 minutes, until pie crust is golden and the filling is bubbling. Let cool for at least an hour before serving.

Taking this AMAZING pie to a tailgating party or a barbeque?  Why  not use Thirty One’s Perfect Party Set to get it there safely?  The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a favorite recipe you want to share?  Send it to me and if we use it, you will receive a FREE gift from me.

Have a blessed day!

Tasty Tuesday: Slow Cooker Boneless Turkey Breast

I have been looking for some new basic recipes.  Since being on the Wahl’s Program I am eating more fruits, veggies and meat (organic, grass fed) and I am bored with the basics.  LOL.  With hubby working swing shift, I only cook twice a week so I want to make things I can freeze for him but I can also have for me during the week.  Having things I can add to my salad is a big help.  This recipe makes having lots of meals quick and easy.  I found it on Facebook and can’t remember who shared it but thank you!
Prep:  10 minutes     Cook:  8 hours

 

Ingredients

  • 1 (10 pound) boneless turkey breast
  • 2 (1 ounce) packages dry onion soup mix
  • 3/4 cup water
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon dried parsley
  • 1 tablespoon seasoned salt 
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano

Directions

  1. Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
  2. Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
  3. Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).

Tip:  Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 468 calories; 2.6  5.5  99.7  273  815  Full nutrition
 

 

Lots of leftovers?  Isn’t that the reason we cook in the crockpot when there is only two people?  LOL.  Thirty One’s Lunch Buddy Thermal is a perfect size for the light luncher or the kids.  This roomy, insulated cooler bag is perfectly sized and styled for packing lunch and snacks for you or the kids, with a water-resistant thermal lining, zipper closure, large front pocket and mesh side bottle pocket. Personalize your lunch bag with an embroidered name, monogram or Icon-It design for school, work or travel. Just a heads up too…. this is on the retirement list which means it will be gone at the end of August.  Be sure to grab yours now!

Have a blessed day!

Tasty Tuesday: Wicked Good Salmon Cakes

Today’s YUMMY recipe is from Rachel at Wicked Good Spice Mixes.  If you haven’t tried any of their products, you are missing out on some AMAZING things.  I am a HUGE fan their spices and love to use their flavored vinegars on my salad in place of dressing.  A little goes a long way…

Ingredients:

Instructions

  1. Drain liquid from canned salmon
  2. Combine all of the ingredients in a medium bowl.
  3. Mix thoroughly.
  4. Shape into 6 large salmon cakes or 10 small cakes.
  5. Place 2 tablespoons of coconut oil into a medium size skillet and heat over medium heat
  6. Place three of the salmon cakes into the skillet  and cook for approximately for 4 minutes or until golden brown.
  7. Flip and cook until other side is golden brown

Serve with Wicked Good Achilles Mediterranean Roasted Veggies.

The main reason the company was started was to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of that spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

BREAKING NEWS!

Renowned Chef Greg Manning from The Serenity Cafe in Toms River  is now using our spice blends and fruit infused balsamic vinegars to prepare some of his fantastic meals!  Greg now has three restaurants, The Serenity Cafe in Toms River, The White Butterfly Serenity West in Jackson and Serenity South in Wareton, Ne Jersey.  If you are looking for a great place to eat with friendly and attentive staff, look no further!  Eat Local! Shop Local! Support Local Business!

Have a recipe you want to share?  Send me an email.  If we use it in our blog, you will receive some “happy mail” from me.