Archive for August, 2008

Peanut Butter Pie

Okay, I must admit that when this pie is made, it is my weakness 🙂 . This recipe was given to us from a very good friend of ours whom I call, Aunt Kristy. Thank you soooo much Aunt Kristy for introducing me to the best and most peanutbuttery pie ever! 🙂

Peanut Butter Pie

1 (4oz.) cream cheese

1 cup powdered sugar

1/2 cup peanut butter

1/2 cup milk

1 (9oz.) coolwhip

1 Box graham cracker crumbs (make according to directions for 9″ pie.)

(For 9×13 double recipe, including crust- which is how we make it)

Mix cream cheese and powdered sugar on low. Add and beat into mixture the peanut butter and milk. Fold in cool whip, pour into graham creacker crust. Freeze.


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Touchdown Taco Dip

1 can(16oz.) refried beans(Sub: 1 can fat free)

1 pkg. (8oz) cream cheese, softend( Sub: fat free or low fat)

1 pkg. taco seasoning mix

2 garlic cloves, pressed

1 small tomato, chopped

1/4 cup chopped onion

1.4 cup chopped pitted ripe olives

2 TBSP minced fresh cilantro

2 cups (8oz.) shredded cheddar cheese( Sub: Low-fat cheese)

Preheat oven to 375 degrees. Spread beans onto bottom of 9 inch pie plate. In medium bowl, combine cream cheese, seasoning mix and garlic; spread over beans. Top with tomato, onion, olives, and cilantro; sprinkle with cheddar cheese. Bake 25-30 minutes or until heated through. Garnish with sour cream, if desired. Serve with Tortilla chips.  Servings: 12 -16

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This salad is delicious! I think that it is one of my favorites. Many make it, but this particular recipe was given to my mom by, again, Amma.  It is a great summer time or really anytime kind of salad. Wonderful for parties! Thanks for the recipe Amma!

Eight Layer Salad

Arrange in layers:

1 head lettuce (or 3 c. torn spinach & 3 c. lettuce)

2 stalks celery, chopped fine

1 onion, chopped fine

1 green pepper, chopped fine

1 10oz bag frozen peas (personal note: this is a little bit more peas than I like, but if you really like them pour away!)

2 large carrots, grated

4 hard cooked eggs, sliced

Spread 2 cups mayo mixture on top of last layer. Add 1/2 cup grated cheddar cheese and 6 siced, crisp, fried bacon, crumbled. Chill overnight.

Mayo Mixture

1 cup mayonaise

1 cup sour cream

1 tsp. sugar

1/2 tsp salt

1/2 tsp pepper

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Did I hear someone ask for something that is fresh, cold, sweet and yummy?! This pie is just the thing to calm down your sweet tooth 🙂 .  This is my Amma’s (grandmother) recipe that our family has been enjoying for years! Have I convinced you to make it yet 😉 . 

Fresh Strawberry Pie

3-5 cups fresh strawberries

1/4 cup strawberry- flavored gelatin

1/4 cup cornstarch

1 baked graham cracker crust

3/4 cup sugar

1 cup cold water

 Combine gelatin, cornstarch and sugar. Add cold water slowly and mix well. Cook over medium heat, stirring constantly until mixture thickens slightly and becomes clear. Cool until lukewarm. Wash and hull fresh strawberries slice or leave whole. Pour 1/2 of glaze in bottom of baked pie crust add fresh berries. Cover with the rest of glaze. Refrigerate until firm. Cut a slice and eat! 🙂

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Very Yummy! Great for potlucks or home dinners! It tastes good freshly baked or for lunch the next day!

Cheddar Potato Casserole

2 cups milk

1/2 cup butter, melted

2 1/2 tsp. dried onion flakes

1 tsp. salt

1 tsp. pepper

2 pkg. (24oz. ) frozen hash-brown potatoes, thawed

8oz. shredded cheddar cheese

Preheat oven at 350 degrees. Combine all ingredients, mix well. Spread in greased 13×9-inch baking dish. Bake 1 hour or until bubbly and golden brown. Grab a spoon and start eating 🙂 .

Yield: 12-16 servings

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