French Vanilla Cream Pie Made Easy

I wanted to make a pie yesterday but, I didn't want to invest a great deal of time to a "project", I just wanted a piece of pie for dessert last evening. This little creation is the end result of using some of the ingredients I found in the pantry, along with some whipped topping from the freezer. It probably took all of 10 minutes to throw together and then sat in the refrigerator to set until dinner time. Rich and creamy pudding in a crust; simple and kid-friendly, to boot! Blessings...

Recipe:

1 6-oz. shortbread crust
1 3.4-oz. pkg. French vanilla instant pudding and pie filling
1/2 tsp. vanilla extract
1-1/2 cups 1% milk or milk of choice
2-1/2 cups fat-free whipped topping, plus extra for garnish, if desired

1. Place pudding mix in a large bowl. Whisk in milk and vanilla.
2. Fold in whipped topping until completely combined and no white streaks remain. Pour into crust and refrigerate for at least 1 hour.

Yield: 6-8 servings
calories per 1/6 pie = 336
calories per 1/8 pie = 252

Thought: Make it a banana cream pie by slicing 1 banana into crust before filling with pudding or a coconut cream pie by adding a handful of shredded coconut to the filling.

Overnight Tossed Green Salad

When I was a new bride of five months, my husband and I moved from our hometown to Santa Cruz, Ca. This move might as well have been to the moon for me. At that time, I did not make new friends easily at all and I never even considered that I would not live near my family. Little did I know that there would be a time when I would be leaving California, and even further from family and friends.

Early in our time in Santa Cruz, a wonderful and very kind woman befriended me at our new church. We became instant friends, as did our husbands. Thankfully, for me, she was a wonderfully gifted cook and she shared recipes for the dishes that my husband and I enjoyed in their home.

Years ago, overnight green salads were very popular. I had tried many and was not pleased with any of them, until Chris served this one for one of our dinners together. Preparing the salad for a large gathering the night before the meal takes some of the last minute stress out of the meal preparations as guests are arriving. It's so nice to have as much of the meal prepared in advance as possible in order to free up time to enjoy being with our friends and family. Blessings...

Recipe:

1 medium head iceberg lettuce (romaine can also be used)

1 10-oz. pkg. fresh spinach

1/2 cup sliced green onion

1 pint cherry tomatoes, halved

1 10-oz. pkg. frozen petite peas, thawed

1 lb. pkg. bacon, diced, cooked and drained

Dressing:

1 cup mayonnaise

1 cup sour cream

2 tbsps. fresh lemon juice

1/2 tsp. oregano

1/4 tsp. basil

1/4 tsp. salt

1/8 tsp. pepper

1. Tear lettuce and spinach into bite-sized pieces into a large salad bowl.

2. Layer onion, tomatoes, peas and bacon over greens.

3. Combine dressing ingredients. Spread over top like frosting, being sure to seal out air. Refrigerate overnight.

4. Toss and serve

Yield: 10 servings

Honey-Sweetened Carrots for the Easter Table

This recipe for cooked carrots is different from any I had ever made for my family, or that my mom made for our family when I was growing up, so a few years ago when I came across it in a Taste of Home cookbook, I gave it a try. The carrots are cooked until tender in a very subtle but, flavorful spicy honey-lemon mixture; perfect for spring and the Easter table. This dish would have been kid-friendly at our table when our son was growing up because he liked carrots, so if your kids do as well, you might give this simple recipe a try soon. Blessings...

Recipe:

1-1/2 cups water
2 lbs. carrots, peeled and sliced 1/2-inch thick
2 cinnamon sticks (3-inches)
1 tsp. ground cumin
1 tsp. ground ginger
6 tbsps. honey
4 tsps. fresh lemon juice

1. Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer 10 minutes.
2. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.

Yield: 6-8 servings
One 1/2-cup serving equals 78 calories
Note: The recipe can easily be cut in half with good results.

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Chocolate-Dipped Fruit

Fresh strawberries are getting better, but not as good as they will get when warmer weather comes north, so cover the not-quite-sweet-enough little guys in chocolate and they become very easy to get down. We also like moist dried apricots added to the plate for variety; what an easy way to get a serving of fruit into your family! Blessings...

Recipe:

1 cup semisweet chocolate chips
1 tsp. shortening, a bit more might be needed if the chocolate is too thick to coat.
1 pkg. (6 oz.) moist dried apricots
1 pint fresh strawberries

1. In a small saucepan over low heat, melt chocolate chips and shortening, stirring constantly until smooth.
2. Dip fruit into chocolate and gently tap against pan to remove excess. Place on waxed paper cookie trays until chocolate is firm and set.
3. Gently peel fruit off paper and store in a covered container.

Yield: 10 - 12 servings, maybe!
Note: I have also used a combination of half semisweet chocolate chips and half milk chocolate chips with success.

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A Tasty Brunch Casserole

This past Sunday a young friend joined us for brunch after church. We enjoyed this simple egg casserole, fruit and good conversation together. I've served this recipe many times over the years because it has ingredients that are easily prepared in advance, covered and refrigerated until the next day. Then, when we get home from church everything gets layered in the casserole dish, the egg mixture is stirred together and poured over the top and all is ready to bake. The large casserole feeds a crowd, especially when served with fruit and maybe a bread or muffins. For our brunch on Sunday, I cut the recipe in half and served only fruit along side for the three of us. We did have leftovers but, we won't be eating them forever, just one more meal. Blessings...

Recipe:

2 lbs. mild Italian sausage, cooked and drained
4 oz. fresh mushrooms, sliced
1/2 cup sliced green onions (with some tops)
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese (about 8 oz.)
1-1/4 cups buttermilk baking mix
12 eggs
1 cup milk
salt and pepper at table, if needed

1. Layer sausage, mushrooms, green onions, tomatoes and cheese in greased
 9 x 13-inch baking dish.
2. Beat remaining ingredients together with an electric mixer and pour over sausage mixture.
3. Bake uncovered in 350 degree oven until golden and set, about 30 minutes.

Yield: serves 12
Note: If preparing the day before, cook and drain sausage and place in a covered container. Shred cheese and store covered. Prep veggies and store tomatoes separate from mushrooms and onions, covered. The next day, continue recipe as written except the baking time will be about 45 minutes, or a bit longer because all the ingredients have been chilled.
Note: This recipe is easily cut in half to serve 4-5 people. Bake half recipe in an 8 x 8-inch baking dish.
Note: Reheat any leftovers in a covered casserole in a 350 degree oven for about 30 minutes. We think the leftover casserole is wonderful.

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Fudgy Mint Squares

This is a new recipe in our list of favorites, as of this week. I was looking for a treat with a "bit-'o-the-green" to send to work with my hubby for him and his co-workers to share and found this one in a Taste of Home Cookbook. These cookies have a chewy brownie base, topped with a subtle mint cheesecake layer and then they are topped off with a rich chocolate ganache layer. Yummy is the report back. Blessings...

Recipe:

1/2 cup plus 2 tbsps. butter, divided (no substitutes)
3 sqs. (1 oz. each) unsweetened baking chocolate, chopped
3 eggs
1-1/2 cups sugar
2 tsps. vanilla
1 cup flour
1 pkg. (8 oz.) cream cheese, softened (low-fat worked just fine)
1 tbsp. cornstarch
1 can (14 oz.) sweetened condensed milk
1 tsp. peppermint extract
4 drops green food coloring, optional
1 cup semisweet chocolate chips
1/2 cup whipping cream

1. In a microwave-safe bowl, melt the 1/2 cup butter and unsweetened chocolate; cool slightly.
2. In a mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour.
3. Spread chocolate into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 15-20 minutes or until top is set.
4. In another mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add peppermint extract and food coloring, if desired. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
5. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over low heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Carefully spread over cream cheese layer.
6. Chill for 2 hours or until set before cutting.

Yield: 4 dozen
Note: Store, covered, in the refrigerator.

Honey-Mustard Chicken

This fast and simple recipe comes from Taste of Home's "Quick Cooking Magazine". The chicken breasts are flattened to 1/4-inch thickness, dipped in a honey-mustard sauce, then covered in bread crumbs and fried for a few minutes in a bit of butter and olive oil until fork tender. A simple salad and mashed potatoes, and dinner is ready. Blessings...

Recipe:

4 boneless skinless chicken breast halves (1 pound)
1 cup dry bread crumbs
1 tsp. plus 2 tbsps Dijon mustard, divided
3 tbsps. honey
2 tbsps. butter
2 tbsps. olive oil

1. Place chicken breasts, one at a time, between sheets of plastic wrap and pound until 1/4-inch thick with a meat mallet. (I use clean cereal box liners for this. They don't tear easily.)
2. In a pie pan, combine bread crumbs and 1 tsp. of mustard. (rub between fingers)
3. In another pie pan, combine honey and remaining mustard.
4. Dip chicken in honey-mustard mixture, then coat with crumbs.
5. In a skillet over medium heat, melt butter and then add oil. Cook chicken in hot fat on both sides until golden brown and juices run clear, about 8 minutes.

Serves: 4
Note: I only used about half of the bread crumbs for four-4 oz. chicken breast pieces. I think you could probably cook 6-8 chicken breasts, but would need to double the honey-mustard mixture to serve a larger family.

Whipped Cream Pound Cake

The recipe for this wonderful old-fashioned pound cake comes from the church cookbook of my church where I was raised. I have so many fond memories of potluck suppers, choir suppers and women's gatherings where wonderful food like this was served. Thankfully, our guests, for two separate dinners, all agreed and gave this dessert a "thumbs-up". Pound cake is a cooks best friend when it comes to ease and simplicity, and it freezes beautifully. As you can see by the photo, we served it with ice cream and mixed berries. It was so good; blessings...

Recipe:

3 cups sugar
1/2 lb. butter (2 sticks), softened
7 eggs, room temperature
3 cups cake flour, sifted twice
1 cup whipping cream
2 tsps. vanilla

1. Butter and flour a 10 inch tube pan.
2. Thoroughly cream sugar and butter in the large bowl of an electric mixer.
3. Add eggs, 1 at a time, beating well after each addition.
4. Mix in half of the flour, then the whipping cream, then the remaining flour. Add vanilla. Pour batter into prepared pan.
5. Set pan in a cold oven and turn on heat to 350 degrees. Bake for 60-70 minutes or until a sharp knife inserted comes out clean.
6. Cool in pan for 5 minutes. Remove from pan and cool thoroughly on a wire rack.

Tip: Regular all-purpose flour can be used, if you follow this substitution method: Subtract 2 tbsps. of the flour from each cupful and then sift.

Note: This makes a large cake and serves many. I froze it for a few weeks between guests with no change to taste or texture.

Pineapple-Orange Cranberry Relish

This wonderful fresh fruit relish is good anytime of the year, if you happen to be someone who purchases extra cranberries during the holiday season and stores them in the freezer for future use. If not, then of course, this recipe will have to wait until late October, November and December, but it is worth remembering and coming back too. The addition of sweet pineapple and orange really cuts down on the added sugar in this lovely side dish and helps to cut down on the high calorie count that is usually associated with cranberry dishes. Blessings...

Recipe:

2 cups fresh cranberries, coarsely ground in food processor
1 tsp. shredded orange peel
1 cup (about 5 oz.) fresh cubed pineapple, coarsely ground in food processor
1 cup peeled chopped orange
1 tsp. lime juice, optional
1/2 cup sugar, or more, to taste

1. Place all ingredients in a mixing bowl and stir well; cover and refrigerate for 24 hours to blend flavors.
2. Before serving, taste relish to make sure it is sweet enough for your taste. If not, add more sugar 1 tablespoon at a time until you are pleased.

Yield: 2-1/2 cups
1/4 cup serving = 62 calories and 1.2 grams fiber

Apple Citrus Salad

The other evening when we had guests over for dinner, I prepared the Ham and Cheese Pies and the Cranberry Relish that you see on the plate and our guests brought a Caesar Salad. Our meal and time together were wonderful. I will be posting the recipe for the pies and the relish in the next few days, but today I want to share with you this dinner salad that we had last evening with our leftover pies. This is a recipe that we have enjoyed many times over the years. The salad is a wonderful combination of fresh spinach, apple and orange slices, and cashews all topped off with a lovely dressing that is made with pink lemonade, of all things. Blessings...

Recipe:

1/4 cup frozen pink lemonade concentrate, thawed
3 tbsps. honey
3 tbsps. vegetable oil
1/2 tsp. poppy seeds
2 apples, cored and sliced
2 oranges, peeled and sectioned
6 oz. bag fresh baby spinach
1/2 cup cashew pieces

1. In a small bowl, whisk together the first 4 ingredients for the dressing and set aside.
2. Pick over spinach to remove any old pieces and stems, and tear into bite-sized pieces, if you like. Add sliced apples and oranges. Add dressing to your taste and top with cashews. Toss and serve.

Yield: 4-6 servings

Pumpkin Date Muffins

The combination of pumpkin and chopped dates in these muffins makes for a wonderful breakfast treat. Because dates are loaded with natural sugar, less white sugar is needed than what is typically called for in a pumpkin muffin. I've made some recipes that are so heavy with pumpkin, butter and brown sugar that they are unappealing. These muffins turn out light and delicious, with only a bit of oil used. Have a blessed weekend with your family...

Recipe:

2 cups biscuit/baking mix such as Bisquick
1/3 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 egg
3/4 cup milk
2 tbsps. vegetable oil
2/3 cup pumpkin puree
1/2 cup chopped dates (not sugared pieces)

1. Measure the biscuit mix into a bowl. Remove about 2 tbsps. and add to the chopped dates in a separate bowl. Mix with your fingers to break a part the sticky pieces of the dates so that they will be evenly dispersed in the muffins.
2. Add the sugar and spices to the remaining biscuit mix and stir to combine.
3. In another small bowl, using a fork, combine the egg, milk, oil and pumpkin puree. Stir the dates and the pumpkin mixture into the dry ingredients; mix well.
4. Fill well-greased muffin cups 3/4 full and bake in a 400 degree oven for 18-20 minutes or until muffins test done with a toothpick. Serve warm, or cool on wire rack to serve later.

Yield: 12 muffins