Strawberry and Cream Pie

I made this pie for Father's Day.  It was a hot day, so I tried this one since there was no baking required.  John really liked it.  It has a really creamy texture and it not overly sweet.  

Recipe adapted from:  Just Putzing Around the Kitchen

 Crust: 
1-1/2 cups graham cracker crumbs (1 sleeve or about 9 full/long cracker, crushed in my VitaMix)
4 Tbsp butter, melted

Filling:
8oz block of cream cheese, room temperature
1 cup heavy cream
1/3 cup sugar
1/2 tsp almond extract
Strawberries, sliced into thirds or halves
Melting chocolate (enough to drizzle on top)

Directions:

In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.  Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish. Place in freezer.

In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.

In a separate, larger bowl, mix cream cheese, almond extract, and sugar until smooth and creamy.Gently fold in whipped cream until incorporated and smooth.

Spoon filling into your cooled pie crust, and spread it out in an even layer.  Layer sliced strawberries in an overlapping rows around the top of the cream.  Drizzle melted chocolate over the top of the strawberries.

Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.  Slice and serve immediately. Enjoy!

Frozen Coconut Limeade

Super refreshing for a hot day! 

Recipe from:  Dessert Now, Dinner Later

• 5 cups ice
• 3/4 cup Lite Coco Lopez Cream of Coconut (found in the alcoholic mixers aisle at the grocery store)
• 4-6 Tbsp frozen Limeade concentrate (more or less depending on desired level of tartness)
• 3 Tbsp water

Place all ingredients into a blender & blend on high until smooth.

Chocolate Chip Oatmeal Cookie Pancakes

My banana-loving boys enjoyed this pancake recipe!  It's also a perfect way to use up some ripe bananas :)

Recipe from: Minimalist Baker

• 1 very ripe medium banana
• 1 teaspoon baking powder
• 1 egg
• pinch salt
• ½ teaspoon vanilla extract
• 1 melted butter
• 1 Tablespoon canola oil
• 3 Tablespoons milk
• ½ cup rolled oats
• ¼ cup whole wheat or unbleached flour
• 3 Tablespoons semisweet chocolate chips

1. Preheat a skillet to medium heat or about 300-325 degrees.
2. Mash your very ripe banana with baking powder.
3. Add egg, oil, salt, vanilla, butter, milk and stir.
4. Stir in oats and flour until just combined.
5. Sprinkle in chocolate chips and fold gently.
6. Scoop scant ¼ cup measurements onto lightly greased griddle.
7. Cook for 2-4 minutes on each side – until golden brown.
8. Serve plain or with a small drizzle of maple syrup.

Olive Garden Salad Dressing

My new favorite dressing...It's been so long since I've eaten at an Olive Garden, that I'm not sure if this is a perfect match, but it is REALLY good!! 

Recipe from:  The Country Cook

1 packet Good Seasonings Italian Dressing

(Ingredients needed to make dressing; oil*, water, vinegar)

½ tsp. dried Italian Seasoning

½ tsp. table salt

¼ tsp. black pepper

½ tsp. sugar

¼ tsp. garlic powder

½ tbsp. mayonnaise (no Miracle Whip, please)

¼ cup olive oil

2 tbs. white vinegar

1 ½ tbsp. water

*I used half canola and half olive oil

Prepare Good Seasonings Italian Seasonings Dressing as it states on back of packet. Add remaining ingredients. Whisk all together, let sit 30-45 minutes, then shake to stir it again and serve.

Store unused dressing in a sealed container in the refrigerator for up to 4 weeks. 

Be sure to give the bottle a good shake before using.

Coconut Cream Fruit Dip

John reminded me that it has now been a year since we were basking in the sun and walking on white sandy beaches on a resort in the Caribbean.  So I figured I'd make him this fantastic fruit dip with a pina colada flavor.  Although it is a great dip, esp. with fresh pineapple and stawberries, a trip back to the Caribbean would have been way better, but this little bit of summery tropical goodness is much easier on the budget :)

 
Recipe from:   Dessert Now, Dinner Later!


*This recipe makes a lot, could easily be cut in half 

8 oz cream cheese, softened
1 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
1 (8oz) tub Cool Whip

Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone.
 Remove paddle, & fold in cool whip.  Serve with fruit or graham crackers.

Grilled Chipotle-Rubbed Steaks with Lime Butter

Loved the flavor of this steak:

Recipe from:  Serious Eats

• 2 tablespoons unsalted butter, softened
• 1 small garlic clove, minced (about 1/2 teaspoon)
• 1/4 teaspoon finely grated zest from 1 lime
• 1/2 tablespoon fresh juice from 1 lime
• Kosher salt
• 3/4 teaspoons sweet paprika
• 3/4 teaspoons ground cumin
• 3/4 teaspoons chipotle powder
• Two thick, boneless steaks, such as ribeye or hanger, 10- to 12-ounces each

Combine the butter, garlic, lime zest, lime juice, and a salt to taste. Set aside. Combine the paprika, cumin, and chipotle powder in a small bowl. Sprinkle the steaks with plenty of kosher salt, then evenly sprinkle the spice mixture over them and rub into the meat.

Grill Steak until center of steaks register 125°F on an instant-read thermometer for medium-rare, 135°F for medium, or 145°F for well done. Transfer to a platter and allow to rest for at least 5 minutes, adding the lime butter after a few minutes to melt from the residual heat.

Slice the steaks and serve immediately.

Cheesy Jalapeno Corn Dip

This is a recipe from my mom.  It has a sweet flavor from the corn, but has a spicy kick from the jalapenos.  It does make a lot, so it's perfect for a large gathering or party....or you can cut it in half.  

48 oz corn (frozen) about 6 cups
3 8 oz pkg. cream cheese
1 cup shredded cheddar
1 cup shredded monterey cheese
1/2 cup shredded sharp cheddar
1 half pint jar of chopped jalapenos, plus 1/4 cup juice from jalapenos

Mix and melt the cheeses & then mix in jalapenos and juice.  Mix in corn (thawed) and adjust again with cheese and spices to taste.

 Put in crockpot until hot OR bake in oven at about 350º for 30 min or until hot/bubbly. You can put a little extra cheese on top and broil for a minute or two at the end if you desire.

Serve warm with tortilla chips.