Strawberry Icebox Pie

by admin on April 4, 2017

I thought the fresh strawberry pie was my favorite but this recipe beats it. Intense strawberry flavor! It’s my favorite pie. From Cook’s Country.


In step 1, it is imperative that the cooked strawberry mixture measures 2 cups; any more and the filling will be loose. If your fresh berries aren’t fully ripe, you may want to add extra sugar to taste in step 2. Use your favorite pie dough. Chill the heavy cream in step 4 to help it whip more quickly.

Ingredients Filling

  • 2 pounds frozen strawberries
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon unflavored gelatin (Knox gelatin found near the Jell-os)
  • 1 cup sugar
  •   Pinch salt
  • 1 pound fresh strawberries, hulled and sliced thin
  • 1 pie shell, baked and cooled (see note)


  • 4 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream


  • 1.  Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).
  • 2. Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
  • 3.  Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
  • 4.  With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.


Bacon Cheeseburger Tater Tot Bake

by admin on March 25, 2017


2 lbs. ground beef
1 large onion, chopped and divided
1 can (15 oz.) tomato sauce
1 8-oz package of Velveeta processed cheese
1 Tbsp ground mustard
1 Tbsp. Worcestershire sauce
2 cups shredded cheddar cheese
12 bacon strip, cooked and crumbled
1 package (32 oz.) frozen Tater Tots

  1. Preheat oven to 400 degrees.  In a large skillet over medium heat, cook beef and 1 cup onions, crumbling beef until it is no longer pink and onions are tender, 6 – 8 minutes.  Drain. Stir in tomato sauce, Velveeta cheese, mustard and Worcestershire sauce until cheese is melted.
  2. Transfer to a greased 13X9-inch or 3.5-quart baking dish.  Sprinkle with cheddar cheese and bacon.  Top with Tater Tots.  Bake, uncovered, 35-40 minutes or until bubbly.
  3. Serve with diced tomatoes, pickles and remaining onions in bowls. Some people like to offer shredded lettuce, too.

To make this an after church meal, prep the day ahead but do not add the Tater Tots.   Cover and keep in refrigerator.  Upon arriving home, turn on the oven then take casserole from refrigerator and add the Tater Tots.   Place in oven and serve a light snack of maybe grapes or carrot sticks while waiting for lunch to be ready.




Black Bean Brownies

by admin on March 22, 2017

This is, by far, the best black bean brownie recipe I’ve made.   Very fudgey.  I like the texture.  Not sickly sweet either.  If no one told you there were black beans in them,  you wouldn’t know.  The recipe is from Chocolate Covered Katie. 


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 2 tbsp cocoa powder
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or agave
  • pinch stevia OR 2 tbsp sugar
  • 1/4 cup coconut or vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips  (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation


Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.


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October 23, 2016

2 pounds chicken thighs, skinless, boneless 1 teaspoon herbes de Provence 1/4 teaspoon red pepper flakes 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 teaspoon fresh lemon juice 3 teaspoons extra virgin olive oil cooking spray 40 cloves of garlic, peeled 1/2 rib of celery, sliced 1/2 cup sliced onions and/or shallots 1/4 […]

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July 13, 2016

4 lbs. slender sweet potatoes, peeled and cut into 1-inch-thick slices 1/2 cup frozen orange juice concentrate, thawed 4 Tbsp. butter, melted 3 Tbsp. light brown sugar 2 tsp. Kosher salt 2 Tbsp cold water 2 tsp. cornstarch   Place sweet potatoes in a 5-to-6-quart slow cooker.  Stir together orange juice concentrate and next 3 […]

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Cauliflower “Potato” Salad

March 13, 2016

I love my mother’s potato salad recipe but all those carbs were not making my scale happy.   So, I substituted cauliflower for the diced potatoes and to be honest, most people never really noticed.  It tastes great! 2 1-lb bags of frozen cauliflower florets – Microwave each bag of cauliflower separately in a covered microwaveable […]

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Cookie Exchange 2015 Recipes

December 11, 2015

Not listed on this page are the other cookie recipes that can be found elsewhere on this site: Connie’s Peanut Chocolate Munchies Citrus Drizzled Cranberry Oatmeal Cookies Gingerbread Lace Cookies Pumpkin Puffs with Cream Cheese Frosting Peanut Butter-Chocolate No Bake Cookies – Sarah Long               2 cups sugar 1/2 […]

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Gail’s Party Punch

November 2, 2015

Gail used this punch recipe for a graduation reception and reports that she received a “lot of comments on how great it was”. 12 fl oz frozen orange juice concentrate 3 cups water 46 fl oz pineapple juice 1 liter ginger ale Makes 24 servings

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Blueberry Sour Cream Pie

April 26, 2015

1 unbaked pie crust 3/4 cup sugar 2 tablespoons flour 1 cup sour cream 1 egg 1 1/2 teaspoons vanilla 1/4 teaspoon salt 2 1/2 cups blueberries ( fresh or frozen) Topping 3 tablespoons flour 2 tablespoons sugar 1 1/2 tablespoons butter 3 tablespoons finely chopped pecans   Directions Mix sugar and flour together in […]

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Blueberry Lemon Bundt Cake

April 26, 2015

Ingredients 1 c. unsalted butter (2 sticks) softened 1 3/4 c. sugar zest of 1 lemon (Use a Zest Nest !  Found on 1 tsp. vanilla 4 large eggs 2 3/4 c. flour 2 tsp. baking powder 1/2 tsp. salt 1/2 c. lemon juice 1/2 c. buttermilk 2 c. blueberries Instructions Preheat the oven […]

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