The pie recipes And MORE!!!!

So, I got up off the sofa and got busy with my holiday preparations. 

Yeah, it was looking a little wild in here for a while.  And this is only one side of the kitchen that you are looking at—-you should have seen the sink area! 

Here’s the recipes I promised you…..

I have posted the recipes for these pies before so I am going to add the links here and here.
Next up, THE jello recipe. 
What you need: 
2 large boxes of strawberry jello
1 thawed container of Cool Whip
1 package of softened cream cheese
1 cup of sour cream
1/2 cup of powdered sugar
1 can of crushed pineapple, drained
1 bag of frozen strawberries, thawed and drained
1 13×9 GLASS casserole dish
Boil 1C of water.  Mix water with 1 package of the strawberry jello for about two minutes or until the jello is dissolved.  Add 1 C of cold water.  Pour jello into the casserole dish, place in refrigerator and chill until partially set.  Once jello is partially set (about 1/2 done) mix in the drained pineapple.  Place back in fridge to finish setting. 
When jello is firm, use a hand mixer to combine the cream cheese, sour cream and powdered sugar, When smooth, spread over the jello and add strawberries across the top of the cream cheese.. 
Place in fridge to allow cream cheese to set.  Once cream cheese is set, mix up the other box of jello following the same directions.  Pour jello over the cream cheese and strawberries. 
Place in fridge for the jello to set.  Once this layer of jello is completely set, spread the container of cool whip over the top. 
Spinach Dip
You will need:
1 package of softened cream cheese
1 C of sour cream
1 envelope of “vegetable” dried soup mix (Lipton or Knorr)
1 C of thawed and drained chopped frozen spinach
1 C of grated parmesan
Mix together the cream cheese, sour cream and dried soup mix. 

Add in the spinach and 1/2 C of parmesan.

Mix it all together, until well combined. 

Spray a casserole dish with Pam then scoop mixture into dish and smooth out.  Sprinkle the remaining parmesan on top.  Bake at 350 for about 30 minutes or until it is heated thru and cheese on top is all melted and bubbly. Serve with pita chips.

Then take a couple sips of this….

Cowboy Caviar
You will need:
1 can of black eyed peas—-be sure to get the ones that do NOT have the “snaps”
1 can of black beans
Open the beans and drain and rinse them.
3 roma tomatoes, cut in half then scoop out the seeds, dice the tomtoes
one bunch of green onions, chop up the green tops
1 jalapeno, seeded and diced
1 red bell pepper seeded and chopped
1 can drained or one package of frozen, thawed corn
1 envelope of good seasons italian dressing
Drain and rinse the beans then add to a large bowl.  Add in the chopped green onions and chopped jalapeno.

Chop up the tomatoes and bell pepper and add those in too.

Mix up one envelope of this

Pour the dressing over the veggies and mix well

Oops!  I forgot to add the corn!  Do that and mix again.  Then cover it and let it chill for about 4 hours or overnight.  Then when you are ready to serve it…add one chopped avodcado and some chopped cilantro.  Serve with tortilla chips. 

Blessings friends!





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s