Raspberry Cream Pie

Friday, September 25, 2009
No Bake Pies are so easy and this Raspberry Cream Pie is light fluffy and bursting with the fresh taste of raspberries in the filling.

This decadent dessert is super easy to make with softened cream cheese, fresh raspberry pureed and whipped topping, or whipped heavy cream, each fork full is a heavenly delight.

The filling is poured into a regular baked pie crust or graham cracker crust either store-bought or homemade.

This pie is so pretty to serve guests and has a real refreshing light taste for a summer pie for dessert at any bbq.

Scroll down to the recipe card to print off this easy recipe and to avoid any ads hit print.



creamy raspberry filled pie


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Mom's Italian Style Potatoes

Thursday, September 24, 2009

You can also try variations of these with ranch dressing, melted cheese and bacon on ....delicious. Also try chili cheese fries, chili and melted cheese on top.... We just love them plain as shown.

These were always a big hit with any meat for a side dish. My mom would make these so crisp, sometimes they had the taste of a potato chip on the ends of them.


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Peanut Butter filled Chocolate Cupcakes

Sunday, September 13, 2009
















These are delicious cupcakes but if you would like to take the easy way out make a whole cake!
Here is another version making two 9 inch cakes, splitting them in half and making a four layer cake with peanut butter filling, whipped cream, hot fudge on top
































Cupcake Batter

2 cups sugar
2 cups flour
1 cup unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1/2 cup canola oil
1 cup boiling water
1 tsp vanilla extract or almond
2 eggs
1 cup milk or half and half

Mix flour , cocoa powder and sugar together in a large bowl, add boiling water little at a time till smooth, add rest of all ingredients in. This batter is very runny. Pour into cupcake lined tins and bake till evenly cooked, use toothpick method.


When completely cool, cut out the center of each cupcake reserving tops, and fill with peanut butter filling, put tops back on off to the side.



Use 8 oz of semi sweet chocolate chips melted in the microwave for 1/2 minute stir. Top each cupcake with melted chocolate using a fork going back and forth to make line effects on top.


Options:

You can use a chocolate cake mix and canned frosting.


Filling:

1 1/2 cups powdered sugar

3/4 cup creamy peanut butter

1/4 stick of butter, softened

3 tbsp. of heavy cream
Add all ingredients in mixing bowl and beat using an electric mixer add more cream if too stiff should be fluffy enough to fill not dry.


Refrigerate left overs.

To make the four layer cake. Bake two 9 inch round cakes and cool. Using a sharp knife, split cakes in half, making four halves. Spread with peanut butter filling. Slather with whipped cream and using a fork douse with hot fudge sauce.







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Baked Baby Shell Pasta with Pork Ragu

Tuesday, September 8, 2009
Baked Baby Shell Pasta with Pork Ragu is a layered baked pasta casserole with sauteed minced vegetables, seasoned pork with fennel in a rich tomato sauce simmered then layered with cheese and baked.

The tomato sauce is rich with meat and simmered slowly for a little over an hour and can be used with any pasta dish without a casserole layering.

Over the years it's been recreated several times and adapted to individual taste and added to baked lasagna, baked ziti, or other baked pasta recipes.

This sauce freezes well and can be used in so many other ways soups, stews, casseroles, and making large batches come in really handy in a pinch.

Our rich tomato sauce will bring a new love to tomato sauce with all it's robust flavors and is a hearty dish when baked together with the ricotta just like a lasagna but easier with loose pasta instead of long noodles.

Of course, if your love Italian tomato sauce you may also like to try our Traditional Sunday Sauce, it's another vintage family recipe.

Scroll down to the easy recipe card to print off and don't forget to read all our tips and suggestions.


baby shells baked in pork ragu sauce


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