Margarita Pie

Margarita Pie

Yes, this is Word of Wisdom approved, so no worries. This recipe is from Cortney Exby and is perfect for spring and summer. It's so fresh and tangy!

Package of Pecan Sandie cookies (about 25-30)
1/2 cup melted butter
1 8oz. tub of cool whip
1 14 oz. can of sweetened condensed milk
1 10 oz. Bicardi Margarita Mix (or a limeade) thawed
1 lime (for zest; optional)

Crush pecan sandies. Add the melted butter. Press into pie pan. Place crust in freezer for 15-20 mins. Mix milk, margarita mix, and cool whip together for filling until creamy and smooth. Pour into pie crust. Freeze until ready to eat. Take out 10 mins before serving. Add lime zest if you like. SOOOOO yummy!!

Mini Peanut Butter & Jelly Pies

We made these for Valentine's Day lunch and the kids loved them. They're so cute! I got the recipe from pickypalate.com.

1 roll pie dough
1/2 c creamy peanut butter
1/2 c strawberry preserves
1 egg white whisked with 1 teaspoon water for egg wash
Sugar Crystals for sprinkling on top (optional)
2 T powdered sugar


Set oven to 350 degrees F.  Unroll pie crust onto a lightly floured surface.  Use a 2 1/2 inch round cutter to cut out circles in dough. Place dough rounds into greased mini muffin tin.  Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping.  Set aside.


Drop a heaping teaspoon of peanut butter  into each of the pie crusts.  Do the same with the jam.  I liked having a little more jelly than peanut butter. Using the pie strips, form the lattice top.   Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.


Carefully remove from pan after 5 minutes and let cool.  Dust with powdered sugar and serve with milk!

Pot Roast

I'm convinced this roast recipe came straight from Heaven. I've never tasted anything quite like it! It's my grandma's own....Enjoy!

1 boneless chuck pot roast (costco has the best prices!)
1 package Lipton Onion Soup Mix
1 yellow onion
medium bag of carrots
beef bullion granules
seasoning salt to taste
3/4 c. water

I always start with a thawed roast. Sprinkle 2-3 teaspoons of beef bullion granules in the bottom of a large pot. Place roast on top and sprinkle with packet of onion soup. Peel and slice onion into large slices and cover roast and surrounding area. Add carrots on top and sprinkle everything with seasoning salt. Pour water around roast.

Bake for 3-4 hours at 280 degrees. This roast will fall off your fork and melt in your mouth!! Good for practically anything---mashed potatoes, rice, salads or wrapped in a tortilla.

Super Soft Sugar Cookies

These cookies will melt in your mouth!! You can substitute light cream cheese and sour cream for a slightly healthier version, but there's no getting past the two cups of sugar!

3/4 c. butter, softened
2 c. sugar
8 oz. cream cheese, softened
1 c. sour cream
3 eggs
1 tsp. vanilla
5 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Cream butter, sugar and cream cheese in mixing bowl. Add sour cream, eggs and vanilla, beat until smooth. In a separate bowl, combine flour, salt and soda and then slowly add to cream mixture. Refrigerate for one hour. Roll onto floured surface and cut into desired shapes with cookie cutter.

Bake on greased cookie sheet at 350 degrees for 10-12 minutes, or until firm. Don't overcook! Bottoms should be a very light brown. Transfer to wire rack immediately and cool.

Frosting:
1 stick of real butter, room temp.
16 oz. powdered sugar
1-2 tsp. vanilla
evaporated milk

Whip butter and slowly add powdered sugar and vanilla. Add milk until desired consistency.

Red Velvet Cake

My mom made this for us every Valentine's Day along with a heart shaped meatloaf. It is a tradition I have continued on with my family. I have yet to find a better recipe for this cake however you have to follow it exactly with no substitutions or it doesn't turn out.

1 c. butter (no margarine or crisco)
1 1/2 c. sugar
2 eggs

Cream together. Add:

2 oz red food coloring
2 T. cocoa powder

Mix. Then Add:

1 c. buttermilk
2 1/4 c. flour
1 tsp vanilla
1 tsp salt

Add the salt and the vanilla to the batter and alternate the flour and the buttermilk.

Last of all, in a seperate bowl mix:
1 tsp baking soda and 1 T. vinegar

Let sit for a few minutes then add to rest of ingredients.

Bake in greased pan at 350 for 25 minutes (I use two rounds or heart shape but you can use rectangular as well).

When cool, frost with following recipe:

Frosting:
1 c. milk
4 T. flour

whisk together. cook til thick. cool in fridge. Once cool:

Beat together:
1/2 c. butter
1/2 c. crisco
2 c. powdered sugar
1 tsp vanilla

Beat very well. Add flour mixture a Tablespoon at a time. Beat til fluffy. Keep cake refrigerated.

***Sometimes I put White chocolate shavings on top if I want it to be prettier but tastewise it can stand on its own without them.

Buffalo Wing Chicken Dip

I tried this out and it turned out good. There are a million different variations of it so if you have a better one, please post:)

1 pkg Cream Cheese
2 cooked chicken breasts, shredded
1 c. ranch or blue cheese dressing
1 c. Frank's hot sauce (I used Ott's original Wing Sauce)
2 c. shredded cheddar

beat cream cheese, ranch, and hot sauce til smooth. add cheddar and chicken. Put in a baking dish and bake 30-40 minutes until hot and bubbly. serve with chips, crackers, and celery sticks.

Pasta, Chicken & Spinach Salad

This is another recipe I got from Kenzi Hardy...it's fresh and light, but still substantial. And it has a little bit of Asian flair, which I like.

Pasta, Chicken & Spinach Salad

3 cups shredded chicken
1 pkg (12 oz) rotelle or bowtie pasta
1/4 cup sesame seeds
1/2 cup oil
1/3 cup soy sauce
1/3 cup white vinegar
3 T sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup parsley
1/2 cup thinly sliced green onion
8 cups fresh spinach

Cook pasta; drain.
In small frying pan, combine 1/4 cup oil and sesame seeds; saute until golden. Cool.
Stir in remaining oil, soy sauce, vinegar, sugar, and salt/pepper. Pour over cooked/cooled pasta and chicken, toss. Chill 2 hours or overnight.
Before serving, add spinach, onions and parsley.