When I first noticed these on the Dairy Queen menu board one October a few years ago, it took me quite a while to finally decide to order one. It seriously did not sound good to me. But once I did, it was love at first bite! I knew I could easily go overboard on… Continue reading Easy Copycat Pumpkin Pie Blizzard
I have finally found a dessert that satisfies my sweet tooth and is still LOW CARB! It is super easy to make and can be made with different fruits. I chose to make this half blackberry and half strawberry, because Hubby prefers strawberries over blackberries. Pin to read later I have not fully embraced the… Continue reading Low Carb (Keto-friendly) Fruit Crisp
There’s nothing like a homemade Strawberry Pie to kick off summer. Made with sweet juicy fresh strawberries…oh, my! Perfect end to any meal. When I saw this post from my blogging friend, I just knew I had to share the recipe with you!
Strawberry Pie with a delicious crust that doesn’t need to be rolled! This was the way Strawberry Pie was meant to be made. It is the easiest Strawberry Pie I have ever made and the most delicious. You will definitely want to try this one!
Butter a 9″ pie plate.
Make the crust:
Mix your ingredients until it starts
to come together, I used a fork.
Using your fingers, mix until it forms
a ball with all the flour incorporated
into the butter. There is no rolling
with this pie crust. Just press it into the
buttered pie plate, pressing it up the
sides just a little. Let me tell you, it is so
good! It isn’t like a regular pie crust.
Bake the crust in a preheated 350 degree
oven until it is just starting to brown.
Let your baked pie crust cool.
Hull your washed strawberries…
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I read this blog post from a fellow blogger the other day and the more I thought about it, the more I knew I just had to share her post. The recipe itself looks amazing, and who doesn’t love a delicious new cookie recipe! But the plate is an awesome idea. Check out her post to see the full recipe and the plate tag.
It’s Spring and Easter is fast approaching! These two things ALWAYS bring to mind one of my favorite desserts of all time, the southern staple, Hummingbird Cake! Now, one of the most commonly asked questions about this delight is “what the heck is that??”. Well, for a real quick history lesson, its origin is from Jamaica, but the recipe was eventually printed here in America in 1978 in an issue of Southern Living Magazine. The Hummingbird Cake is actually the number 1 most requested cake recipe in the magazine’s history. It’s really that good!
The flavors of this layered cake contains pecans, mashed bananas, crushed pineapple and cream cheese frosting. It stays moist and flavorful for days.
Now, that all being said, this year I decided to make the recipe a bit more fun and turn it into a handheld cookie! Trust me, this idea was also out of convenience…
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This super easy pastry that my friend over at indianeskitchen makes is another of her fabulous recipes! I am never disappointed with her recipes.
What is it about puff pastry that is so good? Throw in some cream cheese, lemon curd then top it off with a lemon glaze and it is even more amazing! You can use any flavor of pie filling you want to make this pastry. This brand of puff pastry is so easy to work with and the taste is amazing!
Source: Adapted from Real Housemoms
In a small bowl combine cream cheese,
powdered sugar and vanilla extract.
Unfold the puff pastry.
Using a rolling-pin, roll the pastry into a
rectangle that is 1/4″ thick.
Cut 1″ wide slits on 1/3 of the pastry on both
long sides leaving the middle third alone.
Spread the cream cheese mixture in the
center then top with the lemon curd.
Fold one end strip up and over the filling.
Start crisscrossing the strips at…
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