All Recipes Archives - Page 40 of 48

Pineapple Martini

May 1, 2015 By Holly

Hey guess what?! It’s Friday again 🙂 There is just something about Fridays that is almost better than Saturdays. Yes, Friday is still a weekday and all that comes with it, but Friday nights are great because you still have the whole weekend ahead of you.

Don’t even get me started on how awesome Friday nights were as a kid because of the awesome show lineup for TGIF. Some of y’all younger than me will probably have no clue what I’m talking about, but let me tell you TGIF was the best (any other Full House fans here?).

Anyways, at least as an adult you can partake in this delightful cocktail on your Friday evening now. I’m a giant fan of all tropical fruits and the pineapple juice that I took straight from the container holding the fresh pineapple made this cocktail perfect.

Yes, it’s a strong cocktail if you know what I’m sayin’ but lovely. It only makes 1 drink, but this is easily doubled, tripled etc. Have a wonderful and hopefully relaxing weekend (especially with the help of this libation). Happy Friday Y’all!

So we’ve got our glass, ice and some fresh pineapple juice…

now the lime juice…

hello Vodka…

now the orange liqueur…

yummies!!

Pineapple Martini

2015-04-28 10:30:55

Yields 1

A deliciously sweet and slightly tart martini filled with the tropical flavors of pineapple.

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Ingredients

1 1/2 Ounces of Fresh Pineapple Juice.
1 Ounce of Vodka.
1 Ounce of Orange Liqueur.
1/2 Ounce of Lime Juice.
Sugar for the Glass Rim (Optional).
Pineapple Wedges for Garnish (Optional).
Cocktail Shaker (Optional).

Instructions

Chill your martini glass in the freezer.
Fill a glass (or cocktail shaker) with ice.
Add your pineapple juice, vodka, lime juice and orange liqueur, if using a shaker, shake vigorously, or stir until well combined.
If you would like to put sugar on the rim of your glass place sugar on a plate, wet the rim of the glass and dip into the sugar.
Now pour your drink into your glass and enjoy!

Notes

If you would like to make more than one martini, this recipe can easily be doubled, tripled etc.

Adapted from The Food Network

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Maple Bacon Disaster

April 30, 2015 By Holly

Sometimes, bad baking happens y’all. This is definitely one of those times. I’m not at all sure what I did or didn’t do for this to turn out to be such a complete disaster. I followed the directions precisely, hence why I am showing my step by step photos below, heck maybe one of y’all can shed some light on why this recipe went to fug city. Y’all I was so excited to eat this recipe too…I saw it on Pinterest ~~and heard angels sing~~ and was all ‘holy heck, croissants, maple syrup, bacon, browned sugar…perfect!’ My kitchen was filled with all of the amazing and heavenly scents while this was baking and I almost couldn’t wait for it to cool so I could break it up into pieces….. Well my first attempt at breaking it into pieces made me realize that the texture was completely off, super pliable and mushy, sigh. So then I thought I would cut it up with a spatula, nope, didn’t work either. My final and last attempt was to peel off the aluminum foil, yeah that was a big no too. It would not, and I mean would not peel off, and since I just have this weird thing about not eating aluminum foil, I had to throw the whole shebang in the trash. Oh well, such as the way it goes.

oh well, first step in this disaster…

all cooked…

croissant rolled out, pinched seams, and holes poked into it…

maple syrup, mmm…

brown sugar…

bacon…

more syrup…

more brown sugar…

baking…

Let it cool completely, then the disastrous results…

See, practically super-glued on, and so nice and pliable, blargh…

Baked Goat Cheese Dip

April 29, 2015 By Holly

Ok, I don’t know how y’all feel about goat cheese, and I am aware some people are repulsed at the mere mention of the name just because it’s from a goat, but y’all, this dip.

I seriously think that even if you are not the biggest fan of goat cheese, you’re gonna like this dip..I know, I know, very optimistic of me but this dip is the bee’s knees. Obviously, I’m a big fan ~~cheese, my BFF~~ and I have to say when I was in L.A. there was no shortage of it, they put it on everything, which of course I loved.

I think it’s such a light and smooth cheese, with a slightly earthy flavor, and not to mention I think it pairs well with so many things…sweet, salty, everything. This is not just goat cheese either, it’s got cream cheese and parmesan mixed in, and then the kicker is the tomato balsamic vinegar topping…OMG it’s good.

After you put the tomatoes on top of the dip, you stick it back in the oven which makes the tomatoes so deliciously roasted..droooool! I had to make myself stop eating this stuff, it is just that good. I highly recommend y’all run out and make this deliciousness ASAP 🙂

Alrighty, goat cheese into the food processor…

now the cream cheese…

now the parmesan…

and now the salt, pepper and olive oil…

now oil your pan…

spread your cheese into your pan…

all ready to go into the oven…

bake, bake, bake…

now time to prepare the topping, chopped tomatoes…

chop up your garlic…

into the bowl, as well as your salt, pepper and balsamic vinegar…

mix all together and place on top of your dip…

then back into the oven for a little bit and voila! Yumminess…

Baked Goat Cheese Dip

2015-04-27 11:14:20

Creamy, savory and wonderfully cheesy, this goat cheese dip is the perfect savory treat.

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Ingredients

1(10 Ounce) Log of Goat Cheese, Room Temperature.
4 Ounces of Cream Cheese, Room Temperature.
1/4 Cup of Parmesan, Grated.
1/4 Cup of Olive Oil.
15-18 Grape Tomatoes, Halved.
2 Teaspoons of Balsamic Vinegar.
1 Clove of Garlic, Finely Chopped.
Baguette Slices, For Serving.
1 Quart Baking Dish.

Instructions

Preheat your oven to 400 degrees F.
In a food processor, place your goat cheese, cream cheese, parmesan, 2 tablespoons of olive oil and salt and pepper, pureeing until smooth.
Brush your baking dish with olive oil, then spread the cheese mixture in your dish evenly.
Bake until golden and bubbly around the edges, about 15 minutes.
While your dish is baking, in a small bowl place your cut up tomatoes, garlic, remaining olive oil, a pinch of salt and your balsamic vinegar.
Thoroughly mix the ingredients together and then spoon onto the middle of your dish, then bake in the oven for 8 more minutes.
Serve while hot with your baguette slices.

Notes

You could definitely use more or less tomatoes depending on your preferences.

Adapted from The Food Network

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Double Doozies

April 27, 2015 By Holly

I know I have mentioned my love of American Cookie Company before, and how their cookies and cookie cakes are incredible, but what I haven’t mentioned is that they have this cookie behemoth they make called a Double Doozie.

Trust me, this thing is perfectly named y’all. It’s two giant M&M cookies with their cake frosting in the middle, making a giant doozie of a cookie sandwich. I don’t know why but I got to thinking about how much I wanted one, and realized how much I didn’t feel like going to the mall to get one (ATL traffic y’all) and decided it was about time to make my own.

While thinking about how to make my homemade M&M doozies, it made me think of my friend Matt. You see, Matt and I worked on an ABC TV show together in Los Angeles for months and months, that production office had a giant container of M&M’s which Matt munched on all day (he’s still skinny too…boys). Anyway, can’t say I’ve ever seen anyone who loved M&M’s so much, so every time I see M&M’s I think of him haha.

After this random train of thought I had to say hey to my L.A. friend to see what he had been up to, and it’s totally awesome because he has started his own production company. How cool is that?! I’m so happy and proud, so I have to brag on him a bit and put a link to his site here . So after y’all check that out, for reals make these. Yes, they’re enormous and ridiculous but dang these are so freaking good! Even I couldn’t eat a whole one in one sitting, because of their enormous size, and you could totally make the cookies smaller and all that, but jeez look at them 🙂 so yummy…Also, note that I doubled the cookie and frosting recipe because I knew these things would be so large and I wanted to make more than just a few sandwiches. Have a happy Monday y’all!!

First, butter…

then brown sugar…

all mixed together…

now the eggs…

pudding mix, baking soda, salt…

all mixed up…

now the flour…

all mixed up…

now the M&Ms, so yummy…

all mixed up…

scoop these out onto your baking sheet…

smoosh them down with your hands…

bake, bake, bake…

now for the frosting…milk and flour (and we will pretend I photographed the doubled amount)…

stir constantly over medium high heat until this consistency…

while the flour/milk mix is cooling, place your butter in your bowl–yes this is the doubled amount :-)…

whip your butter…

add your sugar…

whip these until light and fluffy…

then add your flour/milk mixture…

whip, whip, whip these until light and fluffy, then place on your bottom cookie…

then add the top cookie, and voila! amazingly delicious doozies…

Double Doozies

2015-04-24 13:13:14

Yields 10

Giant moist M&M cookies with a decadent whipped frosting in the middle, making a doozie of a cookie sandwich.

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THE COOKIES (This Is Not The Doubled Recipe)

3/4 Cup (1 1/2 Sticks) of Unsalted Butter, Softened.
1 Cup of Light Brown Sugar, Packed.
1 Egg.
1 Teaspoon of Vanilla.
1 (3.4 Ounce) Box of Instant French Vanilla Pudding Mix.
2 Cups of All-Purpose Flour.
3/4 Teaspoon of Baking Soda.
1 Teaspoon of Salt.
1 Cup of Mini M&Ms.

THE WHIPPED FROSTING (Doubled the Recipe)

1 Cup of Milk.
5 Tablespoons of Flour.
1 Tablespoon of Vanilla Extract.
2 Sticks of Unsalted Butter, Softened.
1 Cup of Granulated Sugar.

FOR THE COOKIES

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment place your butter and brown sugar, beating them together until smooth.
Now add your egg, vanilla, salt, baking soda and pudding mix and mix these all together.
Now add your flour and beat until combined, now add your M&M's and mix until they are evenly distributed.
Using a large ice cream scoop, scoop your dough onto baking sheets lined with parchment paper pressing them flat with your fingers.
Bake for 9-11 minutes until edges are slightly golden.
Remove from the oven let cool, then place in airtight container and place in refrigerator to make sure they are slightly chilled before putting frosting in the middle.

FOR THE WHIPPED FROSTING

In a saucepan on medium high heat place your milk and flour.
Continuously stir together until the consistency of thin mashed potatoes is reached.
Remove from heat, stir in the vanilla and either sit it out until it cools to room temperature or place in fridge to cool completely.
Once flour/milk mixture has cooled completely, with a handheld or stand mixer with paddle attachment place your butter and sugar into the bowl, and whip until light and fluffy.
Now add your flour/milk mixture and whip the heck out of it (seriously, you're gonna beat this for a while) until the texture of whipped cream is reached.
Now place your whipped frosting (as much or as little as you want) in the middle of 2 cookies, and voila you have a double doozie.
Once your

By Holly

Adapted from American Cookie Company

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Blackberry Thyme Cocktail

April 24, 2015 By Holly

Well, Belles Organics has done it again with this Blackberry Thyme Cocktail. Seriously, these folks are drink geniuses, because they take their already amazing drinks then add different bits and pieces and make a totally separate (and not to mention totally awesome) drink.

This lovely libation includes their Belle on The Beach which alone is amazing, that includes vodka, cranberry, and orange, then you throw in some fresh Thyme and blackberries and it is completely elevated to something else.

This drink is so light and fresh, then the added aromatics of the Thyme make a wonderfully different and flavorful cocktail.

I don’t know about where y’all are, but it’s been insanely beautiful here in Atlanta the last several days (after what felt like weeks of non-stop rain) and I can’t think of anything else I would rather be doing on my cheat day than sitting on my porch and enjoying one of these. Y’all have a wonderful weekend and Happy Friday!

Let’s start with some Thyme (I promise no lameness about taking some time to take the leaves off of your Thyme–oops, oh well hehe).

now just a splash of some Belles…

muddle these all together…

now the blackberries…

muddle these little guys up…

all squished…

now the rest of your Belles…

now the club soda and voila!

Sooo good y’all…

Blackberry Thyme Cocktail

2015-04-22 11:09:51

A lovely cocktail filled with fresh blackberries, vodka and fresh Thyme.

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Ingredients

6 Ounces of Belles Organics Belle on the Beach.
5 Large Blackberries.
1 Teaspoon of Thyme Leaves.
3 Ounces of Club Soda.
Ice Cubes (Optional).

Instructions

Always make sure to shake your bottle of Belles before opening due to organic fruits tend to settle at the bottom.
Tear the leaves off of your Thyme and drop into your glass or shaker.
Pour a small amount of the Belle on the Beach onto your Thyme, then muddle aka squish your Thyme and Belles together.
Now add your blackberries and muddle those into your mix.
Now add the rest of your Belle on the Beach and stir.
Now time for the club soda and stir all together.
Pour into your glasses over ice (if you like) then serve.

By Belle's Organics

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Corn Jalapeño Dip

April 22, 2015 By Holly

The fact that it is now officially the end of April again is completely blowing my mind, I mean didn’t we just do this?

Well, to assuage my feelings of panic that time is just flying by, I present to you this ahhmaazzing corn jalapeño dip. Y’all, it’s creamy, cheesy, it’s got texture, just an itty bitty hint of sweetness from the corn, and spicy?–heck yeah it’s spicy.

Not to the point where you will be left incapacitated or anything but just enough that you will be all ‘yeah, that’s hot, but awesome, I want more’ (or maybe that’s just me).

Trust me, you will want more, this is most definitely addictive. Also, this would be the most perfect dip ever to go with your Cinco de Mayo margaritas, which is apparently just around the corner. If you like it super hot, then you could most definitely add another can of jalapeños or add fresh ones if you’re fancy 🙂 Also, if you’re not the onion sautéeing type then you could totally put them in raw, but I thought they really added a lot more flavor cooked. Happy Hump Day!! 🙂

Onion time! (doesn’t sound fun, but it does sound delicious)…

Nice and browned…

Place your cream cheese in your bowl…

Nice and smooth, and with some sour cream…

now the onions …

and the mayonnaise…

Now all of that delicious cheese…

the jalapenos (juice and all)…

the corn and some salt and pepper…

all mixed up…

mmm, baking up…

Delicious!!!!

Corn Jalapeño Dip

2015-04-21 13:15:48

Creamy, savory and perfectly spicy this dip is the perfect party appetizer.

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Ingredients

1 (8 Ounce) Block of Cream Cheese, Softened.
2 (12 Ounce) Cans of Sweet Corn, Drained.
1 (4 Ounce) Can of Chopped Jalapeños.
1/2 Chopped Onion, Sautéed.
1/2 Cup of Mayonnaise.
1/2 Cup of Sour Cream.
1/2 Cup Monterey Jack Cheese, Shredded.
1/2 Cup of Sharp Cheddar Cheese, Shredded.
1 Teaspoon of Garlic Powder.
Salt and Pepper to Taste.
10" Baking Pan.

Instructions

Preheat your oven to 375 degrees F.
In a small pan on medium high heat, drizzle some olive oil then place your chopped onion into the pan, stirring until the onions are browned thoroughly.
With a handheld or stand mixer with paddle attachment place your cream cheese, and thoroughly beat it until smooth.
Now place your sour cream, sautéed onions, mayonnaise, cheddar cheese & monterey jack cheese, jalapeños, corn and salt and pepper to taste.
Mix all together until thoroughly incorporated.
Pour your mix into your pan and bake 22-25 minutes or until the edges are slightly browned and bubbly.
Serve immediately and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Strawberry Cake Truffles

April 20, 2015 By Holly

Because it’s Monday, and Mondays can be super blah, I have decided to bestow upon y’all one of my new most favoritest things ever to eat, and I have a sneaky feeling it will be one of your new fav things too.

First off, the basis of this dessert is strawberry cake and cream cheese frosting, which, hello! is always a good idea. Then, all of that strawberry cake and cream cheese loveliness gets smooshed into balls and then dipped in white chocolate, OMG…I knew these would be good, but I didn’t know they would be awesome.

I brought these into work and they were gone in an hour, with one co-worker admitting to me they had eaten 6 of them. I definitely wasn’t judging because for reals, one truffle will not be enough.

If some of y’all are super fancy and want to make your own homemade cake, you’re welcome to, but I wanted to save some time and just used a boxed mix, which btw you totally can’t tell.

I’m so in love with these truffles, I’m over here thinking of how many different variations of cake truffles I can make now, mmmm. Happy Monday y’all!!

Alrighty, lets start with some cake mix shall we?

now some water…

now oil and eggs…

all mixed together, how pretty and pink…

into the pan…

baking…

once cooled completely, crumble it up (and ignore that my hand looks like a claw here for some reason)…

put it into your bowl…

now cream cheese frosting (do you see my adorable furry friend standing there hopeful for a bite?)…

mix all together…

now into balls (this is after they had been frozen, because I forgot to take a pic, oops)…

almond bark & shortening…

all melted…

strawberry balls into the white chocolate…

look, strawberry balls covered in white chocolate, time to get your cheat day on…

yummy, yummy…

Strawberry Cake Truffles

2015-04-17 11:28:03

Yields 30

Delicious strawberry cream cheese cake balls wrapped in white chocolate.

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THE CAKE

1 Package of Strawberry Cake Mix.
1 Cup of Water.
1/3 Cup of Vegetable Oil.
3 Eggs.
3/4 Cup of Pre-Made Cream Cheese Frosting ( I used Pillsbury).
9x13" Pan.

THE COATING

20 Ounces of Almond Bark.
1/2 Cup of Vegetable Shortening.
Red Food Coloring (Optional).
Red Decorating Sugar (Optional).

FOR THE CAKE

Preheat your oven to 350 degrees F.
Spray your 9x13" pan with baking spray and set aside.
With a handheld or stand mixer with paddle attachment place your cake mix in the bowl, then the water, oil and eggs mixing all of these ingredients together until well incorporated.
Pour your bake batter into your pan and bake 22-24 minutes (I took mine out precisely at 24).
Cover and place in your fridge to let it cool completely.
Once cooled, crumble the whole cake with your hands into your bowl, then place your frosting into the bowl as well and beat until evenly blended.
Line a pan with wax paper and using a mini ice cream scoop or spoon roll cake mixture into 1.5 inch balls and place on the paper, cover and freeze for at least an hour.

FOR THE COATING

Using a double boiler (which I used) or a microwave safe bowl, place your almond bark and shortening, heating until completely melted and smooth.
Now drop your cake balls into your melted coating making sure to completely coat each ball, carefully removing them using a spoon or toothpicks and placing back onto your wax paper.
If you would like to put decorating sugar on top, make sure to do it as soon as you place onto your paper because this coating sets very quickly.
These can be served immediately or covered and placed in the fridge.

Notes

You are welcome to use white chocolate chips instead of almond bark, but I find the almond bark holds up so much better.
For some of the 'designs' on top of the truffles, I just added some red food coloring to some of the melted white chocolate, and put in a sandwich baggie and piped it on top.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Creamy Coconut Margarita

April 17, 2015 By Holly

Wow y’all it’s finally Friday, sheesh. This week has been crazy banana pants. Maybe because everyone (and I mean everyone) has arrived back in town from Spring Break which has made traffic exceptionally terrible (even for Atlanta) and my short ~~don’t you love working Saturday?~~ & busy last weekend has had me looking forward to this weekend basically all work week.

I started dreaming of having this coconut concoction again (had it last cheat day) probably Tuesday night because as I have mentioned before, coconut is pretty much amazing in anyway I can ~~devour~~ consume it, and I spent almost 3 hours ~~!!!!~~ sitting in traffic on my way home that night—seriously when are teleporters going to be invented???

When I was originally thinking of a drink I wanted, I knew it had to be bursting with coconut flavor, but still have that awesome kick to it ~~y’all know what I’m talking about~~ and this is so it.

I must admit that while making this I kept singing “you put the lime in the coconut” over and over, I’m telling you it adds something, you should too 🙂 This drink is soo delicious y’all, and definitely boozy ~~hello Tequila~~ so I recommend drinking slowly, you don’t want to be hungover all weekend haha. Enjoy y’all!

Okay, let’s go ahead and make our glasses pretty (you know, if you feel like it), lime juice on the rim of your glasses…

dip into the coconut…

So, now for the real deal…orange liqueur into the pitcher…

now the tequila…

now the lime juice…

and the cream of coconut…

all mixed up…

Now Enjoy!!!

Creamy Coconut Margarita

2015-04-16 07:15:20

A smooth and creamy margarita filled with coconut flavor.

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Ingredients

1 Cup of Orange Liqueur (Triple Sec).
1/2 Cup of Tequila (White or Silver).
3/4 Cup of Lime Juice.
2 Cups of Cream of Coconut.
Flaked Coconut (Optional).
Fresh Lime Wedges (Optional).

Instructions

In a pitcher combine your liqueur, tequila, lime juice and cream of coconut and stir until well combined and chill in the fridge.
If you like, you can rub the rims of your glasses with your limes and dip in your flaked coconut for a pretty and festive look.

Notes

You could totally squeeze your limes, but I totally didn't feel like it and bought it pre-squeezed 🙂

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Hawaiian Pizza Dip

April 15, 2015 By Holly

I can guarantee some of y’all are reading the title of this recipe and already making a grossed out face, so I’ll just go ahead and apologize that my most favorite type of pizza in the whole wide world is Hawaiian.

Trust me, I have been the recipient of the ewww nasty faces when I suggest to a group we order Hawaiian pizza, and I know that I fall into a smaller group of people that have this as their preferred flavor.

You know it’s bad when you order a pizza with your dude on your cheat day, and he is afraid that an ingredient of your ~~super delicious~~ half might remotely ‘infect’ his side (his word not mine). I just can’t help myself, it’s that sweet and salty mix that I just love ~~I’m talking about the pizza not the dude hehe~~.

I kept seeing all of these pizza dips on Pinterest, but ~~obviously~~ not my favorite kind, so I figured I needed to remedy that asap. Honestly this dip made all of my Hawaiian pizza dreams come true ~~I’m such a dork~~, and I’m gonna go ahead and ~~optimistically~~ say that you will like this dip even if you are not a huge fan of this flavor. It was perfectly cheesy, pineapple-ey, ham-ey, and just bursting with pizza goodness. It didn’t hurt that I dipped delicious fresh French bread slices into it, drrooool, soo good y’all.

Mmm, look ham that needs to be sliced…

all chopped up…

pineapple all chopped up…

place 2 cups of your mozzarella in the bottom of your pan…

now the pizza sauce…

now place your ham on top…

now parmesan on top…

your pineapple, which obviously you can put as little or as much as you want…

now your pesto (optional of course)…

now more mozzarella…

bake, bake, bake…

once out of the oven you can garnish with more cheese, ham etc…

then enjoy!!!

Hawaiian Pizza Dip

2015-04-14 08:43:13

All the flavors of a Hawaiian pizza in an easy to throw together dip, baked wonderfully in an iron skillet.

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Ingredients

1-2 Cups of Fresh Pineapple.
8 Ounces of Ham.
3 1/2 Cups of Mozzarella, Shredded.
8 Ounces of Pizza Sauce (Any pre-made you like).
1/2 Cup of Parmesan, Shredded.
2 Tablespoons of Pesto (Optional).
8" Iron Skillet.
French or fresh bread for dipping.

Instructions

Preheat your oven to 375 degrees F.
Cut up the desired amount and size of pineapple you like, as well as the ham.
Place 2 cups of your shredded mozzarella in the bottom of your greased skillet.
Then evenly spread your pizza sauce on top of your mozzarella.
Now layer half of your ham onto the pizza sauce, then sprinkle your parmesan on top of the ham.
Now place your pineapple on top of your parmesan, and you can place your pesto amongst the pineapple if you want to use it too.
Now place 1 cup of your shredded mozzarella as the top layer and bake for 25-30 minutes (I took mine out at 27) until bubbly and cheesy.
Once I took mine out of the oven I sprinkled the remaining 1/2 cup of mozzarella and ham on top.
Serve immediately, and I suggest with french bread 🙂

Notes

Note that all ingredients I used can be doubled, tripled, halved, etc completely according to what you like, that's what is awesome about cheesy dips.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Summer Strawberry Pie

April 13, 2015 By Holly

In the South the weather is always so baffling, it will be so darn cold ~~well, to me anyway~~ for what feels like forever, then it will be Spring for about a week, then straight into a super hot & humid summer.

This year is no different, because that is exactly what it did this week, it was already in the 90’s yesterday, and honestly I’m so not gonna complain because I am no fan of cold weather, but with the high temps comes my yearning for this pie.

This is another recipe that comes from my mom, I can say I have been eating this pie my whole life, because during the summertime this pie was a constant fixture in the house.

I can see why now, this pie is darn easy to make, light, cold, full of fresh summer strawberries, and no reason at all to turn the oven on.

This pie is ready in no time, and trust me you won’t be able to have just one slice, Happy Monday Y’all!

Jello-O Mix into the bowl…

now your boiling water, all dissolved in…

now your ice cubes…

someone still has remnants of a little cool whip on her, and waiting for more 🙂

now remove your ice once it has thickened a bit, and add your cool whip…

mixed up…

now time for your strawberries…

all mixed up and pretty…

into your pie crust…

and all smoothed out…

yummy, yummy…

Summer Strawberry Pie

2015-04-09 09:37:54

A light, fluffy, no-bake strawberry pie perfect for those hot summer days.

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Ingredients

1 (3 Ounce) Package Strawberry Jello Mix.
2/3 Cup of Boiling Water.
1 (8 Ounce) Tub of Cool Whip, Thawed.
1 Pre-Baked Shortbread or Graham Cracker Crust.
2 Cups of Fresh Strawberries, Sliced.
5-6 Ice Cubes.

Instructions

In a bowl, place your jello mix, and pour your boiling water over it making sure it dissolves the mix completely.
Now add your ice to your jello mix, stirring until it is thickened, make sure to remove your ice cubes before they all melt.
With a handheld mixer add your cool whip to your jello mixing until smooth.
Now fold your fruit in, until they are evenly distributed.
Now place your mix into your pie crust smoothing the top and chill for at least an hour before serving.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/