Raspberry Cream Pie

Seriously, I have NO will power to resist this pie.  Nope, none!  I will eat a piece of this pie everyday until it's done. (Maybe even more.) It is just absolutely delectable!  I usually only make it when we have people to share it with because if not, we end up eating it all ourselves.  And that's bad, because do you know where it truly ends up?  My back END!  The fresh raspberries with the filling just screams summer to me.  Okay, let's face it, this dessert is always screaming to me since it is probably my favorite pie ever!  The cream layer is really a vanilla custard type pudding mixed with whipping cream.  Making it a layer of heaven topped with a fresh raspberry glaze.  Divine!

Raspberry Cream Pie

Ingredients:
1 baked single pie crust
1 cup milk
1/4 cup flour
1 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
2 cups fresh raspberries
1/3 cup water
2 tablespoons cornstarch

Directions:
Prepare and bake a single pie crust shell. Set aside.

In a medium saucepan combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.

Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.

In a medium saucepan, crush berries with a potato masher; add 1/2 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired. Makes 1 pie.

Recipe Source:  adapted from Summer's Recipes

Linked to:  Sweets for a Saturday

Grilled Potatoes

So I have a confession to make.  I had never grilled anything on a grill (minus the Georgey Foreman) until last week.  It was my first time grilling.  Can you believe it?  My hubs always grills for us.  But the last couple weeks, he has gotten home way too late, and I couldn't hold out for my grillin' to be done.  So I fired up our ol' grill, put on some goggles, grabbed the tongs, and headed out on a mission.  Meanwhile, the two kids are running amuck outside, inside, wherever, as I'm crazily trying to grill, keep them safe, and find some plates to put the finished product on.  (Whoever thinks to bring out clean plates?  I didn't!)  My conclusion:  Food on the grill cooks way fast and tastes way good.  I think I love it.  Now as a grill expert (wink, wink), I am always looking for new things to grill.  These potatoes were a great twist off the traditional french fry that's not going to clog your arteries with grease. (Although, they are drizzled with butter.  You've got to live a little.  Right?)  They are a great side dish for our Spiced Up California Burgers or my favorite Gourmet Burgers.

Grilled Potatoes

Ingredients:
Large Idaho or russet potatoes, cut into 3/4-inch slices
1/2 stick melted butter
1/2 teaspoon House Seasoning, recipe follows

Directions:
Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potatoes slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook until grilled through.

House Seasoning:
2 Tablespoons salt
1/2 Tablespoon black pepper
1/2 Tablespoon garlic powder

Combine ingredients in a small bowl.

Recipe Source: Paula Deen

Linked to:  Made it on Monday

Indoor S'mores

If you're havin' a hankerin' for a s'more, but don't want to break out the open flames, try these S'mores bars.  They're a delicious alternative and super easy to make.  The kiddos can help you make them and snitch a little on the side too! 

Indoor S’mores


Ingredients:
8 cups Golden Grahams Cereal (12 ounce box)
5 cups miniature marshmallows (10.5 ounce package)
1 ½ cups chocolate chips
5 tablespoons butter, cut in pieces
¼ cup light corn syrup (optional)
1 teaspoon vanilla
1-2 cups miniature marshmallows

Directions:
1. Grease a 9x13 pan. Pour cereal into large bowl.
2. In a medium bowl, heat butter in microwave until melted; add marshmallows, chocolate chips and corn syrup. Continue heating in microwave until melted 1 ½ -2 minutes, stirring after every 30 seconds. Stir in vanilla. (When I make these again, I will do this step in a sauce pan on the stove over medium heat stirring constantly until it is melted.)
3. Pour marshmallow mixture over cereal; stir until coated. Place ½ of  this mixture in prepared pan. Then sprinkle with 1 cup marshmallows. Add remaining mixture, pressing down and top with remaining marshmallows.
4. Refrigerate for 1 hour until firm. Cut into bars.

Recipe Source:  My SIL Elisabeth Merrill

Linked to:  Sweets for a Saturday, Made it on Monday, Sweet Treats Thursday

Spiced-Up California Burgers

By the time summer rolls around, all I want to do is grill, grill, grills.  For reals!  There is just something about that smoky, fresh, grill taste.  It makes everything taste better.  Food + Grill = Happiness for the Tastebuds and Drooling from the Neighbors.  Just the smell of someone grilling, makes me want to invite myself to their house.  I love it.  Since we are BARELY rolling into summer in the Pacific NW (Depressing, I know.  How's a Vegas girl supposed to live with no SUN?), we are finally trying out some new recipes.  These burgers are fabulous!  A perfect way to start our grillin' season.  For dessert with this, you have to try this Grilled Pineapple.  It is to die for or at least worth donating your liver for.

Spice-Up California Burgers

Ingredients:
1 lb. lean ground beef
5 medium green onions, sliced (1/3 cup)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup barbecue sauce
4 slices pepper Jack cheese
4 hamburger buns
4 leaves romaine lettuce
4 slices tomato
1/2 cup French-fried onions

Directions:
1.  Heat gas or charcoal grill.  In large bowl, mix beef, green onions, salt and pepper.  Shape mixture into 4 patties, about 1/2 inch thick. 

2.  Place patties on grill over medium-high heat.  Cover grill; cook 8 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees F.  Top each burger with 1 tablespoon barbecue sauce and 1 slice cheese.  Cover grill; cook about 30 seconds longer or until cheese begins to melt. 

3.  Remove burgers from grill; cover to keep warm.  Place buns, cut sides down on, on grill.  Cover grill; cook about 1 minute or until golden brown. 

4.  On bun bottoms, layer lettuce and tomato.  Top with burgers and French-fried onions.  Cover with bun tops. 

Recipe Source:  Betty Crocker's "Best Meal in Minutes"

Linked to:  Full Plate Thursday, Friday Potluck

Oatmeal Chocolate Chip Pancakes

Growing up, I used to watch Disney's "Mickey and the Beanstalk" cartoon with my brother.  There's a song in the movie where Donald, Goofy, and Mickey sing, "Pancakes piled up 'til they reach the sky. I'm going to eat and eat and eat and eat and eat until I die."  Oh how we used to bellow that song at the top of our lungs.  But ya know, that is pretty much my motto with pancakes.  The more there are, the merrier I am.  I love pancakes.  I love whole wheats, buttermilks, flavored.  Any way you hand them to me, I'll  eat 'em.  They are one of my all time favorite foods evah!  I love to surprise my family with all sorts of new pancakes.  These new pancakes were DELISH!  I kept eating them all throughout the day.  These pair fabulously with maple syrup or just eat them plain.  Either way, they are a delicious way to start the day.

Oatmeal Chocolate Chip Pancakes

Ingredients:
1 cup flour
1 cup oats
1/2 tsp. salt
1/2 tsp. baking powder
2 Tbsp. sugar
2 Tbsp. brown sugar
1 1/4 cup buttermilk
1 egg
3/4 tsp. vanilla
2 Tbsp. oil
1/2 cup semi-sweet chocolate chips

Directions:
In a large bowl, mix together all of the dry ingredients.  Then add the wet ingredients and mix until the batter is moistened.  Heat a griddle or frying pan over medium heat.  Spray pan with nonstick cooking spray.  Spoon batter (1/4 cup per pancake) onto the hot griddle.  When the pancake starts bubbling on one side and is lightly browned, flip to the other side.  Brown on other side.  Serve warm with butter and maple syrup.

Linked to:  Sweets for a Saturday, Friday Favorites, Foodie Friday, Potluck Sunday, Sweet Treats Thursday, Sweet Indulgences Sunday, Made it on Monday

Lemon Roasted Broccoli

Let me preface this recipe by saying that the hubs hates broccoli.  Even my daughter refuses to eat, "The trees..."  When I made this recipe, the hubs said, "Congratulations honey!  You just made broccoli edible."  Then, I saw him, and I kid you not, snitch a piece of broccoli off of the pan.  What the?  What's happening in my house?  My husband who eats Captain Crunch, Lucky Charms, or Frosted Flakes for breakfast every morning, snitching broccoli?  Either the world has come to an end or this broccoli is ridiculously good.  This is DEFINITELY a great way to eat broccoli. 

Roasted Broccoli

Ingredients:
1-2 heads of broccoli
4-5 garlic cloves, peeled and coarsely chopped
about 2-3 tablespoons olive oil
kosher salt
fresh ground black pepper
1 medium lemon
zest of half of a lemon
1/3 cup freshly grated Parmesan cheese

Directions:
Preheat oven to 400 degrees. Cover a baking sheet with foil. Wash your broccoli and dry completely. (It is essential that the broccoli is dry to crisp correctly.) Cut the broccoli into medium sized florets. Place broccoli on foil in a single layer and drizzle with olive oil.  Toss this around. Sprinkle broccoli with lemon zest and squeeze the juice of half your lemon over broccoli. Add salt, pepper and chopped garlic and toss this all around getting everything well coated. Roast in oven for about 15 to 20 minutes. The broccoli should get crispy in spots and be a dark green color. You'll see it start to turn dark brown in spots and this means its getting good, really good.

Once the broccoli is fork tender and crispy to your liking take it out.  Squeeze the other half of the lemon all over the broccoli if desired. Sprinkle grated Parmesan over broccoli and let the heat from the broccoli melt it slightly.  Remember the broccoli is going to cook down so it may look like a lot initially but once it's roasted it will be about half the amount.

Recipe Source:  My friend Brook adapted this recipe from Ina Garten

Linked to:  Full Plate Thursday, Friday Food, Potluck Sunday

Hershey's Kisses Macaroon Cookies

Have I told you that I love coconut?  Huge fan and lover of all things coconut. So when I originally saw a picture of these on the back of a Hershey Kiss bag I knew these had to be created.  I loved the idea, but not the recipe.  So I changed it up a bit and came up with this.  Let me be the first to tell you...Fabulous!  The cookie is so soft and moist and topped with the chocolate kiss.  Hello y'all!  Just a perfect combo. 

Hershey's Kisses Macaroon Cookies

Ingredients:

1/3 cup butter or magarine, softened

1/3 cup sour cream

3/4 cup sugar

1 egg yolk

1 tsp. vanilla

1 1/4 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

5 cups sweetened coconut flakes, divided

about 36 Hershey's Kisses

Directions:

1. Beat butter, sour cream and sugar in large bowl until well blended.  Add egg yolk and vanilla.  Beat well.  Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended.  Stir in 3 cups coconut. 

2.  Cover, refrigerate 1 hour or until firm enough to handle.  Remove wrappers from chocolate kisses.  Heat oven to 350.  Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut.  Place on ungreased cookie sheet. 

3.  Bake 10-12 minutes or until lightly browned.  Remove from oven; immediately press a chocolate kiss on top of each cookie.  Cool 1 minute; carefully remove from cookie sheet to wire rack.  Cool completely.  Makes about 3 dozen cookies. 

Linked to:  Friday Favorites, Friday Potluck, Foodie Friday, Friday Food, Sweet Tooth Friday, Sweets for a Saturday, Sweet Indulgences Sunday, A Themed Bakers Sunday