Thursday, October 31, 2013

Stawberry Pie Bars

Make your batter..ingredients below.
Spread batter in a 13x9 baking dish
Spread your 21 oz can of straberry filling over the batter - cook for 28-32 minutes or until edges are golden

ok, so i really suck at making lines..  yours will probably look better than this :)

eat!.. yummy.  perfect sweet treat..great with a glass of milk.

Prep Time: 10 minutes
Cook Time: 28 minutes
Yield: 12-16 bars
    For the Batter:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 can (21oz) Strawberry Pie Filling
  • For the Glaze:
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  1. In a large mixing bowl, beat butter and sugar until creamy. Add in eggs, one at a time, beating after each addition. Add in flour, salt, baking powder and vanilla. Spread batter into a 13x9 baking dish. Top with strawberry pie filling.
  2. Bake pie bars in a 350 degree oven for about 28-32 minutes, until edges begin to brown. Allow to cool before adding the glaze.
  3. For the glaze, beat cream cheese with powdered sugar and vanilla until smooth and creamy. Spoon into a ziploc bag and cut off the tip. Pipe lines of glaze onto cooled bars. Serve warm or refrigerate and enjoy cold.
Also try these yummies:
Strawberry Pie Bars Recipe from

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Monday, October 28, 2013

Homemade Blue Cheese Macaroni

Whipped this up spur of the moment yesterday.. twas  yummy.


2 cups macaroni (or any other pasta)
2/3 cup heavy cream (or milk)
1 tbsp flour
1/2 cup parmesan cheese
1/2 cup blue cheese crumbles
1/2 cup blue cheese dressing
a 3 finger (and thumb) pinch of packaged shredded chese mix of your choice
1 tsp salt
1/2 tsp pepper

Top with:
Sprinkle of the packaged shredded cheese mix
Crumbled bacon (optional)
Green onion chopped (optional)


Boil macaroni/pasta til done. Drain.

While pasta is cooking, mix all remaining ingredients (except for toppings) in a sauce pan and melt together.  If you want it thinner add a little more milk.  Heat and mix till all melted and smooth.  Pour pasta into the cheese sauce and mix well.

Top with shredded cheese and crumbled bacon.

Other yummy pasta dishes:
Olive Garden Chicken Scampi
Chicken Spaghetti
Shrimp Scampi Linguini

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Thursday, October 10, 2013

Mongolian Chicken

2 packs (or 2lbs) of boneless skinless chicken tenders (or you can cut up b/s breasts)
1/2 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 tbsp. ginger
1 tbsp. minced garlic
1/2 c. vegetable oil (for frying/sauteing the chicken)
2/3rd c. corn starch

1/4 small onion, finely chopped (optional)
copped green onions, for garnish
red pepper flakes, for garnish

Slice chicken tenders into slivers about 2-3 inches long. Place cornstarch in a large Ziplock. Add the sliced chicken breasts to the Ziploc and shake bag well to coat the chicken slices. Leave chicken slices in Ziploc for approximately 10 minutes.
Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-to-low heat. Add ginger, garlic, onions, soy sauce and water to the pan. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
While waiting, heat up oil in pan over medium heat. Add the chicken to the oil and sauté until brown and fully cooked. Remove chicken from oil onto a plate covered in a paper towel (to soak up some of the oil). Add the drained chicken to the sauce. Put meat and sauce back onto the burner at medium-to-low heat. Let chicken sauce simmer until warm. Serve over rice. Garnish with chopped green onions and red pepper flakes.
In a 1 gallon ziploc, coat chicken in 2/3 cup corn starch.  Let sit for 10 min.

Heat 2 tsp vegtable oil, ginger, soy sauce, garlic, onions & water to a sauce pan.
Boil for 2-3 minutes.
In a skillet heat oil and saute the chicken until golden brown.
Transfer the chicken to a plate and cover w/ paper towel to rid some of the excess oil. 

Put the chicken in the sauce and stir.
Go empty the skillet of all oil.
Transfer the chicken and sauce back to the skillet and simmer 'til ready to serve.

Serve over white rice.


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Monday, October 7, 2013

Easy as Cherry Pie


Photo from Pillsbury

This is a simple recipe from  Anyone can make this cherry pie ..even if you have no baking experience.


1 box Pillsbury® refrigerated pie crusts, softened as directed on box                     
2 cans (21 oz each) cherry pie filling                       
1 teaspoon milk                       
1 teaspoon sugar

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.


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