easy as pie

Once a month we have a “PIE” night. I’ll explain that in my blog sometime.

This recipe is for our family’s favorite pie I’ve made so far.

RAZZLEBERRY PIE:

Go to the store. (I like Smith’s; they have good sales.)

Buy a Razzleberry Pie (you could substitute another pie at this step)

Take the pie home and put it in your freezer

Bake it according to the box when you want it.

Enjoy!

strawberry jello poke cake

The picture isn't the greatest, but I was supposed to be serving the cake, not photographing it according to my children so I was rushed.

You have probably all had this before, but I decided to put this on here once Scott declared this is his favorite cake, and he wants it for his birthday cake. He normally isn't a cake person but he says this is more moist than any other cakes. It's not my absolute favorite, but as a rule I don't turn down cake.

Its very simple and a relatively light dessert if you substitute some ingredients.

These are directions more than a recipe so feel free to substitute or change up whatever you want.

Strawberry Jello Poke Cake

1. Bake a yellow cake mix in a 9X13 according to the box.

2. Allow the cake to cool completely in the pan.

3. Poke holes in the cake with a bamboo skewer.

4. Mix a small package of strawberry jello (sugar-free works great) with 1 cup boiling water.

5. Pour the jello over the cake.

6. Refrigerate cake for at least three hours.

7. Mix a small package of vanilla pudding mix (sugar free w/skim milk) according to directions.

8. Spread pudding onto the cake.

9. Slice or mash about 2 cups of strawberries to put over the pudding.

10. Spread a small container of cool-whip (light) over the top.

11. This is best to be served right away. Any leftovers need refrigeration.

Strawberry Swirl Cheesecake

I made this last night for a dinner party and fell completely in love with it. I had no idea that cheesecake is a difficult dessert to master, good thing, beacause I would never have found out how not so difficult it could be.

1 cup graham cracker crumbs

1 cup + 3 Tbsp. sugar, divided

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) cream cheese, softened

3 Tbsp. flour

1 Tbsp. vanilla

1 cup sour cream

4 eggs

1/3 cup seedless strawberry jam (I used some regular raspberry jam-still good)

PREHEAT oven to 325 degrees F. Combine crumbs, 3 Tbsp. sugar, and butter and firmly press mixture into bottom of foil-lined 13x9 in baking pan. Bake 10 min.

BEAT cream cheese (I added sour cream at this point on accident, turned out just fine), flour, and vanilla in a large bowl using electric mixer on medium speed until fully blended. Add sour cream (like I said, I added it early); mix well. Add eggs one at a time, beating on low speed after each addition, just until blended. (I had not used my Kitchen Aid in a long time, and forget to scrape the side of the bowl to make sure it was well blended, make sure you do that). Pour over crust. Lightly drop small spoonfuls of jam over top of batter. Using a knife, cut through batter several times to create marble effect.

BAKE 40 min. or until center is almost set. Cool. Refigerate 4 hours or overnight.

Makes 16 servings