Strawberry Fluffy Pie

I made this for dessert a few months ago on Easter.  With all the fresh strawberries around, I'll be making it again soon.  It is a rather sweet, okay, really sweet pie, but it turned out delicious.  My husband loved it! It's also REALLY easy if you have a food processor. 

Just remember that you only use 1 CUP of cool whip - not 1 container.  Many similar recipes do ask for a container, and I almost made this mistake. 

Strawberry Fluffy Pie
Source: Pie:  Carolyn @ Quiltmaker via Pinterest
            Graham Cracker Crust:  Carol @ allrecipes.com
Serving:  6-8

Graham Cracker Crust
Ingredients:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 T. butter, melted

1.)  Preheat oven to 375 degrees.

2.)  Mix graham cracker crumbs, melted butter, and sugar until well blended.  Press mixture into 8-9 inch pie pan. 

3.)  Bake at 375 for 7 minutes. 

Note:  A food processor works well to make the graham cracker crumbs.  You could also use a rolling pin and large storage/freezer bag. 

Strawberry Fluffy Pie
Ingredients:
3 oz. cream cheese
1 (14 oz) can sweetened condensed milk
2 1/2 cups fresh or frozen strawberries
3 T. lemon juice, freshly squeezed
1 c. cool whip

1.)  Combine cream cheese, condensed milk, strawberries, and lemon juice in a food processor until smooth. 

2.)  Fold in cool whip.

3.)  Pour mixture into prepared pie crust and garnish with a strawberry sliced 3/4 of the way through.  Freeze 4 hours or until firm.

Note:  I actually kept my pie in the freezer until it was gone.  We preferred the more "ice creamy" texture.   

Enjoy!

Honey Cornbread Muffins

This is my go-to recipe for cornbread.  It yields 24 good sized muffins, as I had to double the original recipe.  These are absolutely delicious, very easy, and even freeze well!  Enjoy!

Honey Cornbread Muffins
Source:  Food Network:  The Neely's 
Yield:  24 Muffins

Ingredients:
2 cups yellow cornmeal
2 cups flour
2 T. baking powder
1 cup sugar
2 tsp. salt
2 cups milk
2 eggs
1 stick butter, melted
1/2 c. honey

Directions:
1.)  Preheat oven to 400 degrees.  Line two muffin pans with muffin/cupcake liners.  (24 total)

2.)  In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.  

3.)  In a medium bowl, melt butter and then add milk, eggs, and honey.  Whisk.

4.)  Add wet ingredients to dry ingredients until just mixed.

5.)  Bake 15 minutes until golden.

Taste Rating:  5/5
Difficulty Level:  Easy

Soft Molasses Cookies

Source:  Shirl (J) 841 @ Food.com

• Ingredients: 
• 3/4 cup shortening
  1 cup brown sugar, packed
  1 large egg
  1/2 cup molasses
  2 1/2 cups all-purpose flour
  1/2 tsp salt, heaping
  2 tsp baking soda
  1 tsp ground cinnamon
  1 tsp ground ginger
  1 tsp all spice
  1 tsp nutmeg
  
  Directions:
  1.)  Cream together shortening and brown sugar.  Stir in eggs and molasses.  Mix well.
  
  2.)  Whisk all remaining dry ingredients together.  Fold into molasses mixture and stir well.
  
  3.)  Cover and chill until firm.  (Approximately 1-2 hours)
  
  4.)  Roll dough into small balls.  Roll in sugar.  Place on cookie sheet.
  
  5.)  Bake at 350 degrees for 10 minutes.  Leave on cookie sheet 1 minute until set.
  
  Taste Rating: 9/10
  Difficulty Level:  Easy