Strawberry Strawberry Pie – Easy & Delicious

Strawberry Strawberry Pie uses fresh strawberries and strawberry jello. Excellent! I can’t believe that I just made this recipe yesterday, and it’s gone!

The strawberries take on such a nice flavor. The only bad part is waiting for it to set! I highly recommend this one.

The jello and cornstarch are the secrets to this pie. Very easy, and a good way to celebrate the first berries of the season.

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Strawberry Strawberry Pie
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Strawberry Strawberry Pie
Prep Time
20 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 30 mins
 

The jello and cornstarch are the secrets to this pie.

Course: Dessert
Cuisine: American
Keyword: Strawberry Strawberry Pie
Servings: 6
Calories: 305 kcal
Ingredients
  • 1 pie crust
  • 1 pint ripe strawberry
  • 1 3 ounce package strawberry Jell-O gelatin dessert
  • 2 tablespoons cornstarch
  • 1 cup hot water
  • 1 cup cold water
  • 1/2 cup cup sugar
  • whipped cream
Instructions
  1. Pre-bake pie crust. Cool.
  2. Slice the strawberries into the pie crust.
  3. In a medium saucepan mix the package of jello with the cornstarch. Add the water and the sugar. Cook over medium heat until boiling. Stir occasionally.
  4. Pour the boiling mixture over the strawberries.
  5. Place the pie in the refrigerator. Chill for 3-4 hours until the jello glaze sets.
  6. Serve with big dollops of whipped cream over the pie.

Enjoy!

Up Next: 

Do Nothing Cake

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Recipe based on one by Sandra Silver
Photo by SharonChen

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Ham and Cheese Breakfast Casserole

I made this Ham and Cheese Breakfast Casserole for brunch and what a hit! I used sharp cheddar cheese to give it more flavor.

 

So good with the chunks of ham. Great for leftover ham but worth buying ham for!

A wonderful way to have a relaxing brunch for friends or family. I like to serve this casserole with grits and fresh fruit.

You can also vary the ingredients to suit your family’s taste. Next time, I think I will add some onions to the ham or sausage as well as some green chili.

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Ham and Cheese Breakfast Casserole
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Ham and Cheese Breakfast Casserole
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

This easy to make Ham and Cheese Breakfast Casserole is a sure pleaser for both family and guests!

Course: Breakfast
Cuisine: American
Keyword: Ham and Cheese Breakfast Casserole
Servings: 6
Calories: 275 kcal
Ingredients
  • 8 slices bread cubed
  • 1/2 cup butter melted
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 5 eggs
  • 1/2 lb cheddar cheese grated
  • 2 cups diced ham or 2 cups cooked sausage
  • 4 ounces mushrooms
Instructions
  1. Grease 9 x 13 glass pan.
  2. Mix bread with melted butter. Add cheese, ham or sausage, and mushrooms. Place in baking dish.
  3. Mix and beat eggs. Add milk and seasonings.
  4. Pour over mixture in pan.
  5. Cover with foil. Refrigerate overnight.
  6. Bake 1 hour @ 325° with foil removed. Remove from oven. Let stand for 10 minutes. Do not over bake.

 

Enjoy this Ham and Cheese Breakfast Casserole!

Up Next:

Southern Buttermilk Biscuits

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Recipe based on one by Lavender Lynn
Photo by Dine & Dish

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French Bread Pizza Rustica – Rachael Ray’s Recipe

This French Bread Pizza Rustica is a Rachael Ray recipe I modified quite a bit to suit our tastes, so feel free to play with it to suit yours.

 

It’s so good, I crave it if we don’t have it at least twice a month.

I like to serve it with homemade pizza sauce but a jarred sauce will work in a pinch.

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French Bread Pizza
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Rachael Ray's French Bread Pizza Rustica
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Racheal Ray's French Bread Pizza Rustica is really easy to make and the taste is out of this world!

Course: Sandwiches
Cuisine: Italian
Keyword: French Bread Pizza
Servings: 4
Calories: 375 kcal
Ingredients
  • 1 loaf French bread
  • 1 lb hot Italian turkey sausage
  • 1 red bell pepper chopped
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 (10 ouncbox frozen chopped spinach defrosted and squeezed dry
  • 1 1 ⁄2 cups part-skim ricotta cheese
  • 1 ⁄2 cup parmesan cheese
  • 1 cup mozzarella cheese shredded
  • 1 cup provolone cheese shredded
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
Instructions
  1. Preheat oven to 425°F.
  2. Split bread lengthwise and hollow it out. Cut in half across to make 4 shells.
  3. Brown sausage in a skillet over medium-high, breaking up large pieces with a spoon. Add bell pepper, onion, and garlic; cook 3-5 minutes. Add spinach. Remove from heat and season to taste with salt and pepper.
  4. Transfer mixture to a bowl. Add ricotta and Parmesan and combine well. Fill bread shells and top with mounded mozzarella and provolone.
  5. Bake in hot oven until cheese melts and bubbles and bread is super crisp, about 10-12 minutes.
  6. Top with oregano and crushed red pepper and serve with marinara.

 

Enjoy this French Bread Pizza Rustica!

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Mexican Fire Rice – Spicy Rice & Sausage

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Recipe based on one by kitchenslave03
Photo by GaylaJ

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Giada De Laurentiis Mini Frittatas

These Giada De Laurentiis Mini Frittatas are very easy to make — and even easier to eat! Even toddlers gobble them up.

 

It tastes and looks fantastic! It’s like a gourmet mini quiche without the guilt.

This recipe is not only amazing but also very versatile. I have used peppered bacon and also roasted veggies as an emergency sub. Most anything works out great.

Even better you can make the mix up the night before and bake the next morning!

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Giada De Laurentiis Mini Frittatas
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Giada De Laurentiis Mini Frittatas
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Giada De Laurentiis Mini Frittatas are super easy to make and taste great hot or cold!

Course: Appetizer
Cuisine: American
Keyword: Giada De Laurentiis Mini Frittatas
Servings: 6
Calories: 175 kcal
Ingredients
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 4 ounces thinly sliced ham chopped
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray two mini non-stick muffin tins (each with 24 cupwith nonstick spray.
  3. Combine all ingredients and fill prepared cups almost to the tops with egg mixture.
  4. Bake until eggs puff and are just set in center, about 8-10 minutes.
  5. Using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
  6. Serve immediately or at room temperature.

 

Enjoy!

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Mexican Jalapeno Cornbread Muffins!

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Recipe based on one by KathyP53
Photo by New Mom Kate

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Chicken and Asparagus Salad – Strawberry Dressing

I’m pretty picky with salads, but this Chicken and Asparagus Salad is a huge hit! Love all the flavors; the strawberries add the perfect sweetness.

Incredible salad — a perfect lunch on a warm spring day.

The only change I made was to add a tiny bit more vinegar to the dressing. Other than that I made it exactly as stated and it was fabulous!

Very yummy!

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Chicken and Asparagus Salad
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Chicken and Asparagus Salad with Strawberry Dressing
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This Chicken and Asparagus Salad With Strawberry Dressing is out of this world delicious. It's the Strawberry Dressing!

Course: Salad
Cuisine: American
Keyword: Chicken and Asparagus Salad
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 cup cut fresh asparagus 1 inch pieces,steamed until crisp-tender
  • 1 medium ripe avocado peeled and sliced
  • 2 tablespoons lemon juice
  • 4 cups european blend salad greens
  • 1 cucumber thinly sliced
  • 1 1/2 cups sliced strawberries
  • 2 boneless skinless chicken breast halves cooked and sliced crosswise
  • salt and pepper
  • 1/4 cup coarsely chopped and toasted walnuts
  • Dressing
  • 5 fresh strawberries halved lengthwise
  • 1 tablespoon orange juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
Instructions
  1. Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
  2. In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine. Season with salt and pepper to taste. Sprinkle with nuts.
  3. For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
  4. Add remaining dressing ingredients; stir to combine.
  5. Pour dressing over salad; toss to coat.
  6. Serve immediately.

Enjoy!

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Brussels Sprout Salad With Walnuts

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Recipe based on one by ratherbeswimmin’
Photo by anniesnomsblog

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Baked Eggs in Bacon Wraps – So Easy

Baked Eggs in Bacon Wraps are easy, delicious, and makes such a cute presentation! I was a bit skeptical about these, but they were delicious.

Fun for serving large crowds an elegant looking meal.

So easy! You can cook the bacon ahead of time, especially if you are preparing several. That is what makes it a time saver.

You can add different things to them also. Finely (or not) chopped tomatoes, peppers, scallions, mushrooms etc. A little bit of grated cheese on top.

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Baked Eggs in Bacon Wraps
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Baked Eggs in Bacon Wraps
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Baked Eggs in Bacon Wraps are a unique dish that is really impressive. Delicious too!

Course: Breakfast
Cuisine: American
Keyword: Baked Eggs in Bacon Wraps
Servings: 6
Calories: 175 kcal
Ingredients
  • 12 slices bacon
  • 12 fresh eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. Preheat oven 375 degrees.
  2. In medium frying pan fry bacon to soft transparent stage. Drain on paper towels.
  3. Line each slice around the side of each muffin cup. Ends may overlap. Break egg directly in the center of each muffin cup. 12 cup muffin pan. Slightly salt and pepper.
  4. Bake in oven 15 to 20 minutes. Watch for whites and yolks to begin to set.
  5. Take out with small spatula on a serving plate.
  6. Serve with fork and knife.
Recipe Notes

If you want the tops to be basted, after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.

You can fry bacon the night before and drain and refrigerate for morning.

Enjoy!

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Make Ahead Breakfast Casserole Supreme

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Recipe based on one by Montana Heart Song
Photo by anniesnomsblog

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Lemon Poppy Seed Cake – Moist & Delicious

This Lemon Poppy Seed Cake is moist, delicious and easy! One of the most successful cakes I have ever made.

I don’t know anybody that doesn’t really love this very moist, lemony cake. So easy yet so GOOD.

I made a glaze with powdered sugar, milk and a little bit of lemon juice. I poked holes in the top after taking the cake out of the oven, then poured the glaze while it was still in the pan.

Truly wonderful lemon poppy seed cake!

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Lemon Poppy Seed Cake
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Lemon Poppy Seed Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Lemon Poppy Seed Cake is very easy to make and out of this world delicious!

Course: Dessert
Cuisine: American
Keyword: Lemon Poppy Seed Cake
Servings: 6
Calories: 325 kcal
Ingredients
Cake
  • 1 18 1/4 oz yellow cake mix (with or without the pudding)
  • 1 3 oz jello instant lemon pudding mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 cup warm water
  • 1/2 cup poppy seed to taste
Glaze
  • 2 lemons juice of
  • 1 1/2 cups powdered sugar
Instructions

  1. Preheat oven to 350° Grease a bundt pan.

  2. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
  3. Bake for 45 minutes or until toothpick tests clean.
  4. While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
  5. When cake is done and still hot, poke holes all over it (still in the bundt pawith long skewers and pour the glaze over it.
  6. Allow cake to cool and then remove from the pan.

Enjoy!

Up Next:

Ultimate Lemon Meringue Pie

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Recipe based on one by Engrossed
Photo by Wildflour

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Amanda’s Cheese Pound Cake

This recipe for Amanda’s Cheese Pound Cake is from an old church cookbook. The texture is perfect — dense, but not heavy.

 

It’s the kind of cake that you want to stick your face in the pan and never come up for air.

If you’re looking for an easy pound cake recipe that is outstandingly delicious then your search is over!

You’ll probably use this recipe for the rest of your life – so easy and sooooooooo good.

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Amanda's Cheese Pound Cake
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Amanda's Cheese Pound Cake
Prep Time
25 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
 

Amanda's Cheese Pound Cake has very few ingredients, is easy to make and is absolutely delicious!

Course: Dessert
Cuisine: American
Keyword: Amanda's Cheese Pound Cake
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 1/2 cups butter
  • 1 8 oz package cream cheese softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 300°F.
  2. Cream butter, cream cheese and sugar together. Add eggs one at a time. Add vanilla and then flour slowly.
  3. Pour into a bundt pan or Tube pan.
  4. Bake for 1 1/2 hours.
  5. IMPORTANT: Do not try and rush by cooking faster in a hotter oven.

 

Enjoy!

Up Next:

Molten Chocolate Cherry Baby Cakes

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Recipe based on one by Jeff Hixson
Photo by Miss Meliss

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Grilled Lemon Salmon – Fantastic Recipe

Having lemon in the name of this Grilled Lemon Salmon recipe really threw me as there are only slices put on during the last bit of grilling.

 

But it’s enough. This is a fantastic recipe. There wasn’t a flake of salmon left on any of my family’s plates.

The marinade was not overpowering, and the lemon gives it a little extra tang that is just right.

This will definitely be my salmon recipe of choice from now on!

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Grilled Lemon Salmon
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Grilled Lemon Salmon
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
1 hr
Total Time
1 hr 30 mins
 

The lemon in this Grilled Lemon Salmon recipe is mostly for decoration. You taste the delicious salmon and not all lemon!

Course: Main Course
Cuisine: American
Keyword: Grilled Lemon Salmon
Servings: 4
Calories: 360 kcal
Ingredients
  • 2 teaspoons fresh dill
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 lbs salmon fillets
  • 1/4 cup packed brown sugar
  • 1 chicken bouillon cube mixed with
  • 3 tablespoons water
  • 3 tablespoons oil
  • 3 tablespoons soy sauce
  • 4 tablespoons finely chopped green onions
  • 1 lemon thinly sliced
  • 2 slices onions separated into rings
Instructions

  1. Sprinkle dill, pepper, salt, and garlic powder over salmon. Place in a shallow glass pan.

  2. Mix sugar, chicken bouillon, oil, soy sauce, and green onions. Pour over salmon. Cover and chill for 1 hour, turning once.

  3. Drain and discard marinade.

  4. Put on a grill on med heat, place lemon, and onion on top.

  5. Cover and cook for 15 minutes, or until fish is done.

 

I hope you enjoy this Grilled Lemon Salmon Recipe!

Up Next:

Parmesan Crusted Tilapia

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Recipe based on one by MizzNezz
Photo by Diana Johnson

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Banana Cream Pie – Granny’s Best Recipe

Wonderful!!! Granny’s Banana Cream Pie filling will stand up to any I have ever tasted! My family loves this pie!

 

The filling is very creamy with that great homemade taste. It’s fantastic!!

As for the bananas, I used the ones on the ripe end but that was still firm. It makes the pie taste more banana-ish.”

This goes into my keeper’s file!

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Banana Cream Pie
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Granny's Banana Cream Pie
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

Granny's Banana Cream Pie is the best pie I've ever eaten, bar none!!!

Course: Dessert
Cuisine: American
Keyword: Granny's Banana Cream Pie
Servings: 6
Calories: 325 kcal
Ingredients
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks lightly beaten
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 teaspoon vanilla extract
  • 3 medium firm bananas
  • 1 9 inch pie shell baked
  • whipped cream or Cool Whip
  • sliced banana
Instructions
  1. In a saucepan, combine sugar, flour, and salt; stir in milk and mix well. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes. Remove from the heat.
  2. Stir a small amount of cream mixture into egg yolks; return all to saucepan. Cook for 2 minutes, stirring constantly; remove from the heat.
  3. Add butter and vanilla; mix well; allow to cool slightly.
  4. Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
  5. Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
  6. Refrigerate any leftovers.

 

Enjoy!

Up Next:

Strawberry Tart

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Recipe based on one by ratherbeswimmin’
Photo by Sharlene~W

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