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Fresh Strawberry Pie




Ingredients

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3 pints (6 cups) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
4 to 5 drops red food color, if desired

Topping

1 cup sweetened whipped cream

Steps


1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2 Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
3 Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
4 Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.


Expert Tips
Substitute 6 cups sliced peeled fresh peaches for the strawberries. Omit red food color.
Substitute 6 cups fresh raspberries for the strawberries.

Orange Raisin Cookies




2 ½ cups flour
1 ½ cups sugar
1 cup butter, room temperature
1/2 cup orange juice
2 Tbsps. grated orange peel, optional
3 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1 ½ cups raisins

How to make it


Preheat oven to 375 degrees F. Butter a baking sheet.

Mix together flour, sugar, and butter. Add orange juice, orange peel, eggs, baking powder, salt and vanilla and mix well. Turn in raisins. 

Drop on prepared baking sheet two inches apart; bake 12 to 15 minutes. Enjoy!

Salted Caramel Zucchini Cake



Serves 8-12

The Cake

3 eggs
1 cup vegetable oil
2 cups grated zucchini
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon vanilla
2 cups Granulated sugar
The Frosting

1 cup packed light brown sugar
1 cup butter, cut into small pieces
1/4 cup whole milk
1 teaspoon Mapleline or other maple flavoring
2 cups powdered sugar, sifted before measuring
1 cup Whole salted, roasted almonds - coarsely chopped 

How to make it


Preheat oven to 325 degrees 
In a medium bowl, stir together the eggs, oil, zucchini, sugar and vanilla until well blended. 
In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. 
Add the dry ingredients to the zucchini mixture and stir just until combined. 
Divide batter evenly into THREE 9" cake pans. (Well-greased or non-stick). If you don't have three cake pans, 
bake the cake in batches. Bake cakes until they are light brown on top and set in the middle - 22 to 25 minutes. Cool for 5 minutes in the pans, then turn out onto a rack to cool completely. 
While the cakes are cooling, make the icing. In a medium sauce pan, combine the brown sugar and butter over medium heat, stirring constantly until the butter has melted and the sugar has dissolved - about 2 to 3 minutes. 
Pour in the milk. Continue to stir and bring to a boil. 
Remove the pan from heat and stir in the Mapleline flavoring. Set aside to cool slightly. 
Place the sifted powdered sugar in a large bowl. Pour the butter mixture over the powdered sugar and mix by hand for 2 to 3 minutes until the icing is smooth. 
While the frosting is still warm, but not hot, place one layer of the cake on a plate and pour icing over the center. Spred the icing out to the edges, then set the next cake on top. Repeat. Set the third cake on top and pour the remaining glaze over the cake. 
Spread the icing to the edges of the top layer and let it naturally drip down the sides, or use your spreader to frost the sides - your choice! Sprinkle the top of the cake generously with coarsely chopped candied pecans. 
Let the icing set for at least 30 minutes before cutting. Wonderful served with vanilla ice-cream. This cake will store well for a few days at room temperature, wrapped tightly.

Banana Split Icebox Cake




Ingredients
1 carton (16 oz) whipped topping, thawed
1 cup (8 oz) sour cream
1 package (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple, drained
Whole graham crackers (almost a whole box)
2-3 medium bananas , sliced thin
Toppings: sliced bananas , sliced fresh strawberries, whipped cream and chocolate syrup

Prep Time 20 mins
Total Time 20 mins

Instructions


In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple.
Line the bottom of a 9x13 baking dish (or a large platter) with graham crackers.
Spread 1/3 of the pudding mixture over the crackers and top with banana slices. Repeat layers, ending with the pudding mixture. Cover and refrigerate for at least 8 hours or overnight, which is best. Graham crackers should be soft.
Before serving, top with additional bananas and strawberries and drizzle with chocolate syrup.

CHILI AND RICE CASSEROLE {FREEZER MEAL}




INGREDIENTS
1 lb. ground beef
1 packet of chili seasoning
1 can (15 oz) cannellini beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2 cans (14.5 oz) crushed tomatoes
1 can (4 oz) green chilies
2 c. rice, cooked
1 block Kerrygold Aged Cheddar cheese, shredded

PREP TIME 15 mins
COOK TIME 1 hour
TOTAL TIME 1 hour 15 mins

INSTRUCTIONS


Spray a 9 x 13 disposable baking dish with cooking spray. Set aside.
In a large skillet heat the ground beef over medium heat. Saute for 7-9 minutes or until it has browned. Add ½ c. of water and a packet of chili seasoning and mix well.
Add in the cannellini beans, black beans, crushed tomatoes, and green chilies. Mix well and cook for 5 minutes, stirring occasionally.
Pour the cooked rice into the bottom of the disposable baking dish. Pour the beef and bean mixture over top.
Sprinkle the top with the Kerrygold Aged Cheddar cheese.
Cover with plastic wrap and then foil.
Refrigerate until ready to bake or freeze for up to 6 months.
When ready to bake, preheat the oven to 375 degrees. Remove the plastic wrap from the baking dish and replace the foil. Bake for 30 minutes. Remove the foil and continue baking for 15 minutes.

Moist Buttermilk Cornbread With Cream-Style Corn




What You'll Need
2 cups cornmeal, yellow or white
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar, optional
1 cup buttermilk*
3 large eggs
1 can (approx. 15 ounces) cream-style corn
4 tablespoons butter, melted

Prep : 10 mins,
Cook : 24 mins
Yield: 8 Servings

How to Make It



Grease a 9-inch square baking pan or iron skillet. Heat oven to 425°.
Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl.
In another bowl, whisk together the buttermilk* and eggs; stir in the cream-style corn and melted butter.
Stir the wet ingredients into the dry ingredients just until blended.
Spoon into the prepared baking pan or iron skillet.
Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
*If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes. 

Tips and Variations

Bacon Cheese Cornbread - Add about 1/4 cup of crumbled bacon to the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
Jalapeno and Cheese Cornbread - Add 1 cup of coarsely shredded cheddar or pepper jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeno peppers.

Buttered Corn Casserole




Ingredients

2 (14.5 oz.) cans Margaret Holmes Buttered Corn (do not drain)
1 (8.5 oz.) box Jiffy Cornbread or Corn Muffin Mix
1 large egg
1 stick melted butter
1 (8 oz.) container sour cream

Directions


Preheat oven to 350°F.
Spray a 13" x 9" casserole dish with cooking spray.
In a large bowl, mix together the Margaret Holmes Buttered Corn, cornbread mix, egg, butter, and sour cream. Pour mixture into the casserole dish.
Bake approximately 40 to 45 minutes, or until golden. Let cool for 5 minutes before slicing and serving.