I’ve been on a Kool-Aid Pie kick lately.
And why not?! They’re so easy!
I know they’ve been around for a while but it’s a new attempt at an easy and delicious pie.
I’ve had several elderly friends to pass away lately and I was looking for something quick and easy to take to the dinner for the family. It’s kinda hard to make a complicated recipe when you work full time. This recipe is exactly that…easy, that is, and delicious, too! You can change the flavor depending on what kind of Kool-Aid you use.
I’ve made three flavors…Strawberry, Lemon-Lime, and Orange.
Delicious…very easy…and perfect for Spring!
1 graham cracker pie crust
1 pkg unsweetened Kool-Aid powdered drink mix
1 (8 ounce) container Cool Whip
1 (14 ounce) can condensed milk
In a medium bowl, mix condensed milk and Kool-aid until well combined. Fold in Cool Whip and spoon pie mixture into the graham cracker crust. Garnish according to flavor. Chill for 2 hours and serve.
And for my low carb readers…
3-INGREDIENT LOW-CARB LEMON ICEBOX PIE
from Jimmy Moore’s site. Sounds yummy!
Posted in Desserts, Holiday Hits
Tagged cool, creamy, delicious, easy, fruity, funeral dessert, Kool-Aid, lemon icebox, lemon-lime, low carb, orange, pie, strawberry
Talk about decadent and rich! That’s this ooey, gooey homemade mac and cheese recipe for the crockpot! When I tested it straight out of the crockpot, I could not stop eating it. Total comfort food!
Crockpot Mac and Cheese by Trisha Yearwood
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cooking spray (I just buttered the dish)
In a large 4-quart slow cooker sprayed with cooking spray (or buttered), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. (Mine was done in about 2 1/2 hours). Turn off the slow cooker, stir the mixture and serve hot.
Cook’s Note: If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
recipe courtesy of Food Network
~Did I mention that my daughter has a guitar signed by Trisha Yearwood? :) It was a 15th birthday gift from her grandpa.
Posted in Crock Pot / Slow Cooker, Holiday Hits, Sides
Tagged cheddar, cheese, comfort food, crock pot, crockpot, easy, gooey, mac and cheese, macaroni, ooey, slow cooker, Southern cooking, Trisha Yearwood, yummy
I love looking through Aunt Mary’s little recipe box. She was one of the best home cooks I ever knew and I always enjoyed eating at her house.
Many days she would call my mom at work and tell her the soup was on. She almost always had homemade yeast rolls rising in muffin tins. She’d sit the trays on her hot water heater behind the kitchen door. I’d lift the tea towel that covered the rolls to inhale the yeasty smell of dough rising.
I found this quick little candy recipe in her recipe box. I’ve been wanting to try a recipe with dates so I decided this one would work nicely. This is just one candy I made during the past holidays. Hope you enjoy!
Aunt Mary’s “Quick Crunchies” aka Rice Krispy Date Balls
1 stick butter
3/4 c. sugar
1 (8 oz.) chopped dates
1 c. pecans, chopped
2 c. crispy rice cereal
1 tsp. vanilla
coconut, for rolling
In saucepan, melt butter and sugar over low heat. Add dates and
cook 3 minutes or until mixture thickens and remove from heat.
Add nuts, crispy rice cereal, and vanilla. When cool enough to handle,
form small balls and roll in coconut.
More of Aunt Mary’s Recipes
Can there be anything better on a cold snowy day?!
I’m a little “under the weather” and this Peanut Butter Hot Chocolate made for me by my sweet younger brother just hits the spot.
Rich, creamy and darker than my photo…well, it’s just delicious and you’ll have to try it for yourself! :)
Peanut Butter Hot Chocolate
2 cups whole milk
1 cup heavy cream
5 ounces milk chocolate, chopped (about 1 cup)
1/4 cup creamy peanut butter
Warm milk and cream in a medium
saucepan over a medium-low heat.
Add chocolate, and whisk until melted and combined.
Continue to warm mixture until thick, about 5 minutes. Whisk in
peanut butter until smooth.
Pour into mugs and enjoy!
It’s almost Thanksgiving and I enjoyed my first of three Thanksgiving meals with my family last night. Good times and good food.
I know I haven’t posted a lot lately due to real life taking over and no time to share all the great things going on! I wish I could just push a button and have a post with pictures pop up. Wouldn’t that be so neat?!
I’ll be reminding us of some old fashioned high carb treats and some delicious low carb treats so be sure and scroll on down.
I’m so thankful for all my faithful readers and visitors. Thank you for being here!
I wanted to share some recipes that are already posted here that are great for the holidays. I seem to make some of the these dishes over and over again ’cause they are so good! :)
For those not so worried about their blood sugar…
Nutter Butter Banana Pudding
Brownie Crusted Butterfinger Cheesecake
Sopapilla Cheesecake yum!
Easy Peanut Butter Fudge
Applesauce Nut Cake (no eggs!)
Easy Chess Pie
Old Fashioned Chocolate Cream Pie
Banana Cake with Cream Cheese Frosting
Cheesy Broccoli Rice Casserole
Heavenly Yeast Rolls
And now for some LOWER CARB treats…
Cheesy Roasted Cauliflower with Bacon
Butter Pecan Creme Brulee
The best Chocolate Chip Cheesecake ever!
Blender Coconut Pie
Peanut Butter Chocolate Chip Muffins
Cream Cheese & Bacon Stuffed Peppers aka Poppers!
More Low carb links:
Have a very safe and happy Thanksgiving!
Posted in Holiday Hits, Low Carb Recipes, Recipes
Tagged broccoli, casserole, cauliflower, chocolate, creme brulee, holidays, low carb, poppers, pumpkin, sugar free
Fruit Pizza is one of my favorite desserts!
It’s a wonderful dessert during springtime or any other special time of year, say like the upcoming holidays! :)
On this particular Fruit Pizza I used fresh strawberries, bananas, and kiwi but you can use your favorite fruits.
1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
½ tsp. vanilla
4 cups assorted cut-up fruit (kiwi, bananas, strawberries, blueberries, drained canned mandarin
1/2 cup apricot preserves*
HEAT oven to 375°F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. (I used my Pampered Chef baking stone for bars and my cookie crust got a little crisp.)
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
TOP with fruit. Mix preserves and water; brush or spoon over fruit. Cover and refrigerate overnight. (*I usually use Sugar Free Apricot Preserves.)
TIP-How to soften cream cheese: Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened.
(I’ve added a PRINT button. Hope this helps.)
I’m on a cheesecake kick it seems! :)
Actually I made this for our Pastor’s Appreciation Dinner. Our pastor loves peanut butter and I wanted to make a special dessert. This rich cheesecake was very tasty and gone within just a few minutes.
Butterfinger Cheesecake with a Brownie Crust
For the crust:
Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.
16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1teaspoon vanilla extract
1/2 cup peanut butter
1 tub 8 oz whipped topping
3 Butterfinger candy bars (2.1 oz ea), frozen and
Blend the first five ingredients in a large mixing bowl. Fold in the whipped topping and crushed candy bars. Spread the cheesecake mixture into the brownie crust. Sprinkle with crushed candy bars and brownie crumbs. Cover and refrigerate overnight.
1 Butterfinger candy bar (2.1 ounces), frozen and chopped
brownie crumbs, optional
PITY PARTY 71 over at 30 Handmade Days
And now featured on BUTTERFINGER’S Facebook page. :)
I love Pinterest! :)
Here’s a great little dessert from Pinterest that’s fast and easy to make, plus it’s yummy!
I only tried it plain, but I’m thinking it would be great topped with some fresh fruit and whipped cream just to raise the special factory just a little. Hope you enjoy it.
2 cans crescent rolls
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon (I used a little more)
16 ounces cream cheese softened
1 stick butter
1/4 cup honey
Preheat oven to 350. Press 1 can of crescent rolls into bottom of rectangular 9×13 pan.
Mix cream cheese, 1 cup sugar and vanilla until creamy then spread over rolls in pan. Cover with the other can of crescent rolls.
Melt butter and stir in rest of sugar and cinnamon then pour over top.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
Remove from the oven and drizzle with honey. Cool completely in the
pan before cutting. Serves about 12. (I also sprinkled with more cinnamon before cutting.)
Partying over at
I usually like to serve Broccoli Cheese Cornbread when we’re having Fried Tenderloin and White Beans.
This year I made it to add to our family’s Thanksgiving feast.
Cheesy, moist and satisfying, this cornbread recipe is a winner!
Broccoli Cheese Cornbread
2 packages (8.5 oz each) corn bread/muffin mix
1-1/2 cups (12 oz) 4% cottage cheese
3/4 cup butter, melted
3 cups frozen chopped broccoli, thawed
1 large onion, chopped
In a large bowl, combine corn bread mixes. In another bowl, beat
eggs, cottage cheese and butter. Stir into corn bread mixes just
until moistened. Fold in broccoli and onion.
Pour into a greased 13 x 9 baking pan. Bake at 350° for
40-45 minutes or until a toothpick inserted near the center comes
out clean. Let stand for 10 minutes before cutting. Serve warm.
Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 196 calories, 13 g fat (7 g saturated fat), 89 mg cholesterol, 323 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g protein.
Oh, my! I just had to share this recipe from The Country Cook with my readers!
*Disclaimer: This is not a low carb recipe…but oh how I wish it was! :)
A few weeks ago before I started the HHCG diet, I made this easy, yummy coffee cake. It has a secret ingredient that helps make it easy…pancake mix! I just happened to have all the ingredients so I threw it together and I was so happy I did.
Hurry over to The Country Cook’s blog to get this easy recipe and make it this weekend. You know you want to! :)
My breakfast that day…
First of all, I want to say “Welcome” to all my new subscribers and readers! It touches me that you find my blog worth following.
This is a very tough and busy time of year for me and I have not been able to post like I would really like to.
A dear friend of mine passed away, too soon after my precious mother left me.
There’s been family sickness, then a short vacation away to visit family, then more family sickness, tornadoes, rain, rain, rain, flooding in our area…and the list goes on.
What a turbulent time we live in!
Hopefully brighter days are coming.
I’ll return soon with a wonderful Southern cookbook review, more great recipes, and hopefully that long promised giveaway!
So don’t go anywhere! :)
In the meantime…check out one of my favorite Springtime desserts…
My friend Judy from The Southern Lady Cooks has tagged me in a game of Easter Tag. I have to make a virtual Easter meal using food and recipes that I’ve already posted on my blog.
I am going to create an Easter meal with pictures for you. Click on the photo for the recipe. Let’s have some fun and celebrate Easter!
Note: Since I am on the HCG diet, I will not be having this meal for Easter, only dreaming about it! :D
Since I don’t have a Ham recipe which is normally what I’d be having for Easter, I’m going to suggest a yummy Pot Roast with Root Veggies.
Cheesy Roasted Cauliflower would go quite nicely with the roast, I think. :)
It doesn’t seem that I’ve done a post on Skillet Fried Green Beans, but they’re a staple at our house, so I’m sure they’d be somewhere on the table.
And then my favorite, Layered Salad with that yummy tart dressing!
No holiday meal is complete without some homemade rolls.
Heavenly Yeast Rolls are just right!
Wow! I’m getting hungry! lol
And for dessert…
Aunt Mary’s Special Cake with Strawberries or Chocolate Sauce!
Easy Butterfinger Pie!
and most of all…
Have a very Happy Easter!
Storms And Rainbows
by Ruth Warren
Storm clouds gather in a cobalt sky
Beneath a far-away world, gazing high
Embracing power of nature’s force
Commence a journey of ancient course
Whipping winds cleanse the deepening doubt
Assembled force from within, without
Darkness surrounding gathering light
Face assaulted by blustering bite
Arms raised high in a soulful appeal
Summoning strength long thought unreal
Undisturbed, the storm passes by
Quiet electric a new heart held high
In crystal clarity, sublimely calm
Silently praised with cherished alms
Arched in beauty, promises new
Rainbow emerges in precious dew
Unvoiced praise escapes without a sound
Untold joys of inner peace abound
Timeless harmony one could only know
Of tempest storms and peaceful rainbow.
2 years ago around this time, I posted my Southern Pecan Pie recipe.
In honor of Presidents’ Day…
Courtesy of Cakespy.com
Abraham Lincoln / Mary Todd Lincoln’s Vanilla-Almond Cake: It’s said that this is the one Mary made when courting Lincoln in the early days.
Since they both met and later married during the holiday season–not to mention that Honest Abe declared it to be the best cake he’d ever tasted– we figure it’s a good holiday offering to represent Lincoln’s era.
While the cake itself is good–dense, slightly nutty, and plenty buttery–we’re not so sure about its aphrodisiac powers. We made our cake in just one layer, not two; all the more frosting to glaze on over it all.
- 1 1/2 cups granulated sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 3/4 cups sifted cake flour
- 1 teaspoon baking powder
- 1 1/3 cups milk
- 1 cup almonds, finely chopped
- 6 egg whites, stiffly beaten
- White Frosting
- Cream together sugar, butter, and vanilla extract.
- Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds.
- Gently fold in the egg whites.
- Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
- Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.
In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves.
In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.
Recipe and information courtesy of Cakespy.
Andrew Jackson is from my home state of Tennessee.
His beautiful home, The Hermitage, is located in Nashville. As a 7th grader, my whole school class made a trip to visit the Hermitage.
Since opening as a museum in 1889, approximately 16 million people from around the world have toured the Hermitage mansion, which historians consider the best-preserved early U.S. presidential home.
Misc fact from The Hermitage website
: Andrew Jackson was the only President in American History to pay off the national debt and leave office with the country in the black.