Strawberry Cream Cheese Pie

This is my husband's FAVORITE pie, and I made it for him last week after he passed his comprehensive oral exam (one of the last requirements for his doctoral degree).  The crust is my mom's fabulous recipe, the pie is one of her specialties (my dad's favorite), and Brian likes it with cream cheese filling inside (because how could that ruin a pie!?).

Crust:

1/2 c shortening (we use All-Vegetable Crisco - blue container)

1 1/3 c flour

1/2 tsp salt

1/2 c cold water

4 ice cubes

1 T vinegar (trust me...this is the zinger that makes this crust amazing!)

Mix shortening, flour, and salt together with a pastry cutter (or fork) until it balls together into pea-sized chunks.  

In a separate bowl, combine water, ice cubes, and vinegar.

Add 2 TBSP vinegar water to pastry mixture and mix.  Repeat until dough is soft and pliable (6 TBSP or so was enough for mine).

Roll out onto a floured surface.  Cut into a circle, put in a 9" pie dish.  Press edges if desired.

Bake at 400° until edges are slightly golden, usually somewhere between 6-10 minutes.

Allow to cool completely before filling.

Cream Cheese Filling:

1 (8oz) package cream cheese, softened to room temperature

1/2 c powdered sugar

1 c Cool Whip

Whip cream cheese with mixer until smooth.  Mix powdered sugar in.  Fold Cool Whip in.

Pour filling into cooled pie shell.

Strawberry topping:

2 (1 lb.) cartons strawberries

1 container strawberry glaze 

Wash and slice strawberries, then mix with strawberry glaze.

Pour glazed strawberries over cream cheese filling into pie crust.

Chill until serving, and refrigerate leftovers promptly.

Comments from the cook:  It had been quite a while since I last made this pie...and I couldn't quite remember how I'd done the cream cheese filling before.  This time, I just used cream cheese and sugar...and later realized that Cool Whip was in our earlier versions.  It makes for a fluffier filling, and I won't forget it next time :)  

Originally made by my fabulous mom, Alane Sleight

Cheesecake Stuffed Strawberries

I found these online, and knew that Brian would LOVE them. I made a batch for our anniversary last week, and they were a hit. They will be a great, inexpensive treat next time we need to take dessert to a BBQ...

1 lb strawberries, washed and hollowed out
1 (8oz) pkg cream cheese, softened to room temperature
3/4 c powdered sugar
1/2 tsp vanilla
3/4 c whipped topping
4-6 graham crackers
1 TBSP sugar

Wash strawberries. Using a small paring knife, hollow out insides. Allow to dry on towel.

Combine cream cheese and powdered sugar in mixer and beat until smooth. Add vanilla. Then fold in whipped topping.

Crush graham crackers in plastic bag (with rolling pin) and add tablespoon of sugar to mixture. Place in bowl.

Place cream cheese mixture in freezer bag, cut corner off of bag, and pipe into strawberries. Dip in graham cracker mixture.

Serve chilled.

Comments from the cook: The original recipe for these looked really good. When I started mixing it together, I tasted the mixture and thought it needed a little bit more sugar. I also added whipped cream to create a lighter texture (akin to our favorite cheesecake recipe).

Instead of making an entire batch at once, we prepared these a few at a time, and just left the ingredients in the fridge. This made for nice fresh berries each time. Delicious!
Originally found here. Recipe found here.

Ultra-Lemony Lemon Bars

Crust:
3/4 c butter (cold)
1 3/4 c flour
3/4 c powdered sugar
3/4 tsp coarse salt

Slice butter into small pieces. (Original recipe says to freeze butter, then grate it.) Combine with other crust ingredients and work with a pastry cutter (or maybe a fork?) until crumbly. Press into bottom of a 9x13 pan. Freeze for 15 minutes. Then bake at 350° for 16-18 minutes.

Filling:
4 eggs, slightly beaten
1 1/3 c granulated sugar
3 TBSP flour
1/4 tsp salt
3/4 c lemon juice
1/4 c milk

Whisk eggs, sugar, flour, and salt together. Then add lemon juice and milk. Stir together, then pour over hot crust.

Reduce oven heat to 325° and bake for about 18 minutes, or until edges are golden brown.

Dust with powdered sugar. Serve chilled.

Comments from the cook: I was dying to make lemon bars a while ago, and called my mom for a recipe. This is the one she gave me. (I think she said this one is from Martha Stewart, though I wasn't able to find it on her site.)

I usually find that lemon bars don't have much kick. But these babies have 3/4 cup lemon juice...and they have plenty of kick!

My only word of caution? These really are best when they're chilled. When left out and eaten at room temperature, they are a teeny bit "egg-y" tasting. At least that's what I thought. But, when they're cold? Good grief, they're good.
Originally found in a Martha Stewart cookbook.

Fluffy White Cheesecake

Crust:
1 package graham crackers
3-4 TBSP melted butter
3 TBSP sugar

Filling:
2 (8 oz.) pkgs cream cheese, softened
1 cup sugar
1 small container whipped topping

Crush graham crackers in ziploc bag with rolling pin. Add sugar, then melted butter. (Leave in bag. Seal after sugar and butter are added, then knead with hands to blend.)

Press crust into bottom of 9x9 pan. (Add more butter for a more solid crust.)

Whip cream cheese with mixer until smooth. Add sugar and mix until blended.

Fold in whipped topping. Pour over graham crust.

Allow to refrigerate overnight and serve with fresh fruit or pie filling.

Comments from the cook: This recipe is one that my mom has been making for as long as I can remember! It's super easy, and is always a crowd pleaser.

When I made it this time, the crust was a bit more crumbly than I usually prefer, so next time I'll add a bit more melted butter. I have also added more whipped topping in the past, and stretched it to a 9x13 pan.

My favorite topping is cherry pie filling, but Brian likes fresh strawberries best. He won this time. :)

Originally shared by: Alane Sleight, my mom!

Teriyaki Kabobs

Marinade:
1 cup water
1 cup soy sauce
1 cup sugar
1 tsp garlic
2 TBSP green onion, chopped
1 tsp fresh ginger, grated

To be skewered:
1 green bell pepper
1 red bell pepper
1 small onion
1 fresh pineapple
fresh chicken breasts (frozen ok, defrosted)
steak (stew meat ok)

Potatoes:
3 russet (or red) potatoes
1 tsp rosemary
1 tsp thyme
1 tsp sea salt
1/2 tsp pepper
3 TBSP olive oil

Combine marinade ingredients in glass bowl. (Separate into 2 medium bowls if doing separate containers for chicken and beef).

Cut meat (chicken and beef) into 1" pieces and place in marinade. Refrigerate and allow to sit for 2 hrs.

In the meantime, cut potatoes into 1" pieces and boil for 4 minutes. Drain and allow to cool and dry on dishcloth for about 30 min. When cooled, toss in about 3 TBSP olive oil. Add rosemary, thyme, sea salt, and pepper.

Cut veggies and pineapple into 1" pieces.

Assemble skewers. Grease skewers slightly (dip your thumb and index finger in oil and run it down the skewer) before adding meat and veggies.

Alternate veggies, potatoes, meat, and pineapple as desired.

Heat grill to hottest temperature, and cook skewers evenly over fire. Rotate as needed.

Don't have a grill? Have one and it gives out? Broil them in the oven! Place skewers on a cookie sheet, and cook on top rack. Watch them closely and turn them every couple of minutes in order to avoid overcooking.

Comments from the cook's wife: This really is Brian's recipe, so I can't say much...beyond how much I LOVE these, and how much you need to try them!

The measurements for the marinade are not set in stone. If you don't think it's enough, double it. If you only want to make a few skewers worth, make a bit less. Brian learned to combine sugar, garlic, soy sauce, ginger, and green onions from a man on his mission, and has never been the same since! We have eaten many-a-meal with that sauce as a base, and look forward to more in the future.

We use metal skewers (we upgraded a year ago), but the inexpensive wood ones also work. We read online that they need to soak in water for about 30 minutes ahead of time. This apparently keeps the wood from burning as quickly.

Kabobs are very filling, but making a few extra might be just what you're looking for. They make for EXCELLENT leftovers. (Just push the meat and veggies off the skewer with a fork, and store them in an air-tight container. Reheat for 3-4 minutes in the microwave and enjoy again!)

A CookieSheets&CakePans original.

Chocolate-Dipped Strawberries

2 (1 lb) cartons fresh strawberries
1 bag Ghiradelli milk chocolate chips
3 squares almond bark (or about 2/3 white chocolate chips)
1 tsp canola oil

Wash strawberries and allow them to dry completely before dipping. (I let mine dry on a kitchen towel overnight.)

Cover a cookie sheet with wax paper and set aside.

Use a double boiler to melt chocolate chips, adding about 1/2 tsp canola oil to bowl of chips before melting.

(Don't have a double boiler? No sweat. You can melt the chocolate chips in a microwaveable bowl. In order to avoid burning/overcooking the chocolate, you'll want to melt for 30 seconds, take out and stir, melt another 30 seconds, stir, etc...until they've melted completely.)

Dip strawberries in first chocolate flavor and place on wax paper-covered cookie sheet. Refrigerate until first layer has hardened.

Dip strawberries in second flavor if desired (chocolate may need to be reheated for a few seconds if it has thickened) and place back on cookie sheet.

Use a fork to "flick" chocolate across tops of strawberries.

Best when served chilled.

Comments from the cook: Another recipe that hardly needs an explanation! My dear friend Mary Ann made these for my outrageously-embarrassing bridal shower a few years ago (ok, five) and told me that the secret to these is in the little bit of oil (isn't it always?). She's a fantastic cook, so I always do what she tells me. :)

Shared by Mary Ann Hawes, my old roommate and friend.

Strawberry Hot Fudge Cake

1 chocolate fudge cake mix (prepared as directed for fluted/Bundt pan)
1 jar hot fudge topping
1 lb strawberries, sliced
applesauce (optional)

Prepare cake mix as directed. Substitute applesauce for oil - equal parts - if desired. (Makes for a super moist, lower-fat cake. If lower fat matters in a hot fudge cake, that is!)

While cake is cooking, rinse then slice strawberries. Allow to air-dry on towel until cake is ready for assembly. Pat dry if needed. (Wet strawberries will make hot fudge runny.)

Heat hot fudge for about 1 min in microwave or in small saucepan.

Pour hot fudge over cake. Cover with sliced strawberries.

Comments from the cook: An easy-peasy recipe that usually wows a crowd! This cake is easy, really tasty, and would be perfect to take to a BBQ or potluck.

A picture of this dessert was on my header in the early days of this blog (are we in the old days now?) and the recipe seemed a bit too easy to post. After making it again, I realized that there was no reason not to share it. How in the world could something be too easy!? Good grief.

The first time I made this, I overcooked the cake slightly, and it was too dry for my liking. Probably should've soaked the cake in milk before eating. :) But the second time was a huge hit, and it was delicious. Enjoy!

A CookieSheets&CakePans original (if it's possible to take credit for assembling 3 ingredients...)

Strawberry Shortcake Trifle

1 lb fresh strawberries (1 carton)
10 vanilla cupcakes
1 pkg (8 oz) cream cheese
1/4 cup sugar
1/2 small tub whipped cream
1/2 bag frozen strawberries
2 TBSP sugar

Cream cheese mixture:
Allow cream cheese to warm to room temperature. Mix with mixer until smooth, then add 1/4 cup sugar. Whip until smooth. Fold in whipped cream and do not overbeat.

Strawberry syrup:
Defrost 1/2 bag of frozen strawberries (can be done with fresh, if you have them) and mash. Add 2 TBSP sugar and stir until combined. Mixture should be thin with chunks.

Break cupcakes into bite-sized pieces, and slice fresh strawberries.

Now assemble!

Start with half of cupcake pieces. Place in bottom of glass bowl. Cover with half of fresh strawberries. Pour half of syrup over strawberries. Add half of cream cheese mixture to top of strawberries. Repeat, saving a few strawberries for the top.

Chill for 2-3 hours. Serves 6+.

Comments from the cook: I made this last night to share with friends, and it was a hit! The cupcakes were left over from another activity (made with applesauce instead of oil), and were starting to lose a bit of their freshness...but even cake headed downhill will make a good trifle! My mom uses bakery-style muffins - usually the cream cheese crumbly or poppy seed ones - broken up in her trifle recipe, and some people even prefer to use pound cake.

I used low fat cream cheese and whipped cream, and the results were still fantastic. This dessert is good the first day, and even better the next!

A CookieSheets&CakePans original!

Fruit Salsa

1-2 cups fresh or frozen strawberries (I did at least twice, almost three times this)
1 15oz can of pears
1 15oz can of peaches
2 small cans of mandarin oranges
1 15 oz can of crushed pineapple
4 kiwis
1 package sugar-free strawberry gelatin
1/4 cup boiling water
12 tortillas (we prefer the uncooked kind from Costco or Walmart)
cooking spray
cinnamon and sugar mixture

Dice all fruit and combine. (We blended most of the strawberries into a puree, and diced a cup or so just to add texture.) OR Option #2 - When we're not worried as much about what it looks like, we use our Cuisinart food chopper and just chop everything that way...

Bring water to a boil and combine with gelatin.

Pour gelatin mixture into fruit. Refrigerate overnight (or for at least 4 hours).


If tortillas come uncooked, place them on a griddle just long enough to cook them all the way through.

Cut tortillas into 6 slices with a pizza cutter. Spray with cooking spray and sprinkle with cinnamon and sugar mixture.

Cook at 350° for 5-6 minutes, just until golden along the edges.


Makes 8+ cups of salsa.

Comments from the cook: This salsa would be a great garnish to an otherwise average dessert too! Ideas have been tossed around about serving it over cheesecake or even with frozen yogurt...

My mom took it up one notch and baked pie crust (with cinnamon sugar) instead of tortillas for the "chips". Cooked dough doesn't hold together as well, but the result was INCREDIBLE.

Originally shared by my mother-in-law, Debby Mathias

Mini Fruit Pizzas

1 pkg pre-made sugar cookie dough
1 8 oz pkg 1/3 less fat cream cheese, softened
1 small tub whipped topping
1/2 cup powdered sugar
1 lb strawberries, sliced
1 small can mandarin oranges
1 small pkg blackberries

Prepare cookies as directed on cookie dough packaging. (I always try to undercook them just slightly...even though the first batch this time around was crispy.)

Cool cookies.

Whip cream cheese, whipped topping, and powdered sugar together.

Spread on cookies.

Top with fruit!

Makes 2 dozen+.

Comments from the cook: You may want to wash and drain fruits ahead of time and allow them to dry. Mandarin oranges, in particular, are fairly moist even after being drained. This causes fruit to slide around on the cookies a little and leave a bit of juice behind. Up to you!

A CookieSheets&CakePans original!

Sweet & Sour Chicken

2 Tbsp canola oil
1/2 green bell pepper, sliced into strips
1/2 red bell pepper, sliced into strips
1 clove garlic (minced)
1 Tbsp cornstarch
1/4 c soy sauce
8 oz can pineapple chunks or tidbits, including juice
1 Tbsp vinegar
1 Tbsp brown sugar
1/2 tsp ground ginger
chicken, defrosted and cubed

Brown chicken in oil. Add peppers and garlic.

In a separate bowl, combine cornstarch, soy sauce, vinegar, brown sugar, and ginger.

Add to chicken while pouring pineapple chunks (and juice) into pan.**

Bring to boil.

Serve over rice.

**If soy sauce mixture is poured over chicken first, it will thicken too quickly. To avoid this, add pineapple and juice BEFORE soy sauce mixture to avoid premature thickening.

Comments from the cook: The original recipe calls for sliced carrots also. One of us (not me) isn't a big fan of them, so we leave them out. Add other veggies as you see fit. The sauce in this recipe is fantastic, so the more, the merrier!

Originally shared by Melissa Bell, my former roommate