Fresh Strawberry Pie

 We went to our friends for dinner on Sunday and she made this pie, it was SOO good. She sent me the recipe, apparently it makes 3 pies, so if you want to freeze them or something.

FRESH STRAWBERRY PIE

1 1/2 cups cold water 2 cups boiling water

2 1/2 cups sugar 2 (3 oz.) pkg. strawberry jello

3/4 cup cornstarch 1/4 cup lemon juice

1/4 tsp. salt 7 cups strawberries

3 pie shells

Make paste with cold water, sugar, cornstarch, and salt. Pour into boiling water and mix well. Cook until thick, about 3 minutes. Add jello and cook 1 more minute. Remove from heat; add lemon juice. Chill.

When cold, add strawberries and pour into baked pie shells.

Let stand 3 hours before serving. 

Top with whipped cream to serve (this made it extra good!!)

Yummy EASY dessert, don't know the name of it

So my friend made this for a potluck, and it is the easiest thing to make, and it taste really good.

1 sm pkg vanilla instant pudding
1 sm container cool whip
1 large container vanilla yogurt
 mix
add in fruit, like raspberries or strawberries, you don't have to add a lot

chill a couple of hours in the fridge, or the pudding will still be crunchy if you don't.

That's it!

Rhubarb Pie

Heidi wanted me to post this. We love this pie a lot.

Rhubarb Pie

4 c chopped Rhubarb
1 1/3 c sugar
6 T flour
1 T butter
1 recipe for a double crust

mix sugar and flour and sprinkle 1/4 of that over crust in plate. Heap rhubarb over that. Sprinkle rest of mixture, dot with butter. Cover with the other crust. LOWEST rack in oven for 15 minutes at 450, then reduce temp to 350 and keep in oven for 40-45 minutes.

The sugar needs to touch bottom and top of crust to caramelize, so don't mix it in the rhubarb.

Eat with vanilla ice cream and it is delicious!!

Peach Pie!! mmmmm....

This one has been on my list to post for quite some time. Every year when fresh peaches come in season, I try to go to the farmers market to get the sweetest peaches and make this pie. I love it so much. I don't think I was really a peach pie person until I made this pie with fresh peaches. I love it and so does Jer. It makes me so happy to think about it. You be the judge.
PEACH Pie

7-10 fresh peaches, pitted, sliced and skin removed (there is a special technique we found to remove the skin easily-- so call me if you don't want to try and do it with a knife or a peeler.)
1/3 c flour
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. butter softened
2 Tbsp. Cornstarch
1 tsp. cinnamon
Pie Crust (use your favorite pie crust recipe)
Side Note: We try to do a lattice design on top weaving long pieces of crust on top.
1. Mix Flour, sugar, butter, cornstarch and cinnamon into crumbly stage.
2. Mix prepared peaches in mixture and pour on top of crust in pie pan.
3. Top with lattice strips of pie crust.
4. Bake at 350 for 45 minutes or until crust is golden and peach mixture is bubbly hot.
5. We usually give it 45 minutes to an hour to sit so it can set up nicely and won't be too runny. Eat with a homemade vanilla ice cream and enjoy the heck out of it.

Thanks Rach for posting some new recipes! Excited to try them when I get in my new home!

Awesome deviled eggs

Kittencal's Best Deviled

Ingredients
12 hard-boiled eggs ( I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
1/2 cup mayonnaise ( I like to use half salad dressing and mayonnaise)
2 tablespoons milk ( or 2 tablespoons half-and-half cream)
1 teaspoon dried parsley flakes
1/2 teaspoon dried chives ( or use 1 large very finely chopped green onion in place of dried chives)
1/2 teaspoon ground mustard powder
1/8-1/4 teaspoon dried dill weed ( or to taste)
1/4 teaspoon salt ( or to taste, I use seasoned salt)
1/4 teaspoon paprika ( a little more for dusting the eggs)
1/8 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder

Directions
Slice the eggs in half lengthwise; remove the yolks, and set whites aside. In a small bowl, mush yolks well with a fork, leaving no small lumps. Add next 10 ingredients (adjusting to suit taste) mix well to combine. Spoon or pipe egg yolk mixture evenly into the whites. Sprinkle with paprika. Cover tightly with plastic wrap. Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify). © 2012 Scripps Networks, LLC. All Rights Reserved.

Three meat lasagna

Three Meat Lasagna

Ingredients

Sauce
2 tablespoons olive oil
1 large sweet onions, chopped
1 lb ground beef
1/2 lb bulk Italian sausage
3 -4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) cans tomato sauce 6 ounces tomato paste
2 tablespoons brown sugar

Filling
12 pieces uncooked lasagna noodles
2 (15 ounce) containers ricotta cheese
2 large eggs
1/4 cup grated parmesan cheese ( for ricotta)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
16 ounces grated mozzarella cheese
8 ounces thinly sliced pepperoni
1/4 cup grated parmesan cheese ( to garnish)

Directions
Cook onion in olive oil in a large skillet until tender, several minutes. Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks. Drain fat. Add tomato sauce, tomato paste, and brown sugar to pan, mixing well. Reduce heat, cover, and simmer for 25-30 minutes. Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain. In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth. Preheat oven to 375°F. In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover). On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan. If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce. Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly. Allow to rest for 10-15 minutes before slicing and serving.

Where are you?

Well I have to say that I have tried almost every single recipe on this blog now. I am still going to try Honey Sesame Chicken when I have time. They were delicious!! I made the Oreo Pudding Delight tonight and it was awesome. So..now I need more recipes! I know you are cooking every night, so you have to have had some good ones lately. I went to a recipe party night and we each made a little something, I made the Hot Roasted Red Pepper Dip from Our Best Bites and everyone loved it, so if you haven't made that appetizer, that is a good one :-) Anyway I can't wait to see you all very soon! We should plan a few activities or things to do with the kids, like little games or crafts or something. I guess we will probably be swimming a lot. Maybe we could all do a craft with Mom's new cricket...