Strawberry Cream cheese Pie

I hope y’all have had an exceptional weekend! I’ve been super busy as well…however it didn’t stop me from working with some berries today! You gotta love them! So much sweetness in such a beautiful little red and green package….lol. I don’t know what it is about strawberries that makes me so happy…lol…maybe it’s all the health benefits….naaaa….that’s all well and fine but to be honest…its the taste! That sweet yet subtle tartness that you get when you bite into a fresh strawberry this time of  the year. Woohoo….so good!

Speaking of health benefits….strawberries are a diabetics best friend in the fruit and vegetable food group. I recently read an article about all of the great things that strawberries give to the body. I think you may like it. Read it here: http://www.medicalnewstoday.com/articles/271285.php

Well the next thing for today is that pie recipe…I’ve come across several strawberry pie recipes and there are two that are especially good. 

My grandmother makes this pie and I have a few cousins who will almost fight about who gets to take one home…lol.  It only has a few ingredients and this recipe makes two pies. You can cut it in half if you don’t have that many mouths to feed…who am I kidding…you won’t  be able to stop eating it and you’ll wish you had a second once it’s gone….lol. 

 

Strawberry Cream Cheese Pie

Ingredients

2 Graham cracker pie crust

2 8oz. Pkg of cream cheese

1 Large tub of Cool whip

1 tsp vanilla

1 cup of sugar

1 pint of fresh strawberries, cleaned, hulled, and sliced.

1/2  container of strawberry gel or you could use strawberry topping

Directions

1. Cream sugar and cream cheese together in your mixer until light and fluffy.

2. Add vanilla and cool whip. Mix until it’s incorporated. (Don’t mix more than a minute or two). You don’t want to break your mixture like I did because I wasn’t multitasking very well…lol.  No one is perfect. Stuff happens…let it go and try again!

3. Split the mixture between the two Graham cracker pie crusts and top with gel and fresh strwberries.  Refrigerate for at least 2 hours or until it sets.

 

 

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Let me know what you think! Its sure to be a hit at a family function or friendly outing this summer.

Well, that’s all for now…you’ll get the other pie recipe next week. Thanks for reading and get cooking with those you love.  Let’s cook!

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Congratulations goes to…..

Drum roll please…………..

The winner of the strawberry recipe contest is: Beverly Stanley with a strawberry pie!

Beverly please contact me to schedule a time to receive your prize!

Please stay tuned for the recipe that will follow and pictures of course!

Thank you to all who participated. Thank you for reading and if you have any recipes that you would like to see featured please feel free to contact me via email at sheca@shecacooks.com. 

Follow Sheca Cooks via email and subscribe to the blog. 

Remember….cook with those you love and enjoy!

Berries, berries, good ole berries!

Hello all, how are you? I just want to quickly remind you that you still have time to give your suggestions on last week’s post!  What would you like the feature strawberry recipe to be? Remember you must subscribe to the blog and post your suggestion in the comments to potentially be a winner! Good luck and I look forward to reading your suggestions.  Thank you to all who have made suggestions already!

LET’S COOK!

Strawberry Time!!

Hey everyone! I hope this cloudy day has not dampened your spirits! If so cheer up because it’s STRAWBERRY SEASON! My favorite time of the year. So in honor of that….I’m asking you…my readers…what you would like to see me create with some ripe, gorgeous, sweet, juicy, delicious, strawberries? List it in the comments. I will pick one lucky reader and that recipe will be featured on the blog! Who knows….if you’re local you may just receive that recipe! So let me know what you’re thinking about…I’m so ready and I can’t wait to hear your suggestions! 

 

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Fresh picked from Lewis Farms in Wilmington, NC

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Easy Peach Cobbler

Hey Yall!!!!  I missed all of you and I missed blogging the last few weeks due to flu and sinusitis….I told you pollen and I have a love/hate relationship…lol…however, I’m back…nothing can keep me down for too long! I’m so glad to be back! What have you been cooking while I was away?

This post will be short but super sweet! I want to give you one more of what I call a cool weather recipe yet it tastes great in any season. It can be made anytime and it really hits the spot during the summer with a cold scoop or two of vanilla ice cream. I found the original recipe in one of Paula Dean’s recipe books a while ago.  Although it tastes great as is, I thought it needed something. The original recipe didn’t include any spices or flavoring. So I decided to add my own twist to this great yet quick classic. You can change the spices to suit your taste or leave them out altogether.  

I’ve had a lot of friends tell me how they’ve enjoyed it and it’s always a hit when the family gets together! Let me know what you think. Did I mention that it takes less than an hour from start to finish?….well it does and it’s so worth it!  Let’s cook!

 

Easy Peach Cobbler

Ingredients:

1 stick of unsalted butter

1 cup of self rising flour

1 cup of sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1 tsp vanilla

3/4 cup of whole milk

3 cups of sliced peaches in the syrup

 

Directions:

  1. Place the stick of butter in a baking dish (9 x 13). Place it in the oven on 350° F. Allow the butter to melt. (It will only take a few minutes).
  2. While the butter is melting, in a large medium mixing  bowl, combine the next five ingredients. No need to sift if you use a large fork to stir. Just make sure it’s combined well.
  3. Create a well in the bowl and add your milk slowly to avoid lumps. Stirring the mixtures until it comes together. Then add your vanilla.
  4. The butter should have melted by now and been removed from the oven. Yes, you will now add the wet mixture to the baking dish while it’s hot. Now spoon the peaches on top of the mixture…DO NOT STIR…pour the syrup over the entire mixture.
  5. Bake in the oven for 45-50 minutes on 350° F.  It will be golden brown and bubbly when done.
  6. Enjoy hot or wait until it cools a little so you won’t burn your mouth. Smile…it always makes me smile.

 

Sometimes, I just can’t wait until it cools. It’s so delicious. You can use just about any fruit in this quick recipe. It can be fresh, frozen, or canned. I’ve tried them all and it works well with each.

 

Cream cheese Frosting

Hey y’all! I hope you are enjoying your week so far. Today is the first day of spring! My grandmother has been out in the yard playing in her gardens getting them ready for all of the flowers she’ll plant! She loves flowers and this time of year breaths rebirth of a new beauty to enjoy.

Me on the other hand…I have a love hate relationship with this time of year simply because pollen has wreaked havoc on my sinuses. Lol…I love the beautiful flowers though. I’ve learned a lot about flowers since I’ve been decorating cakes. Creating a beautiful Rose from buttercream or fondant & gumpaste can be quite taxing and so satisfying at the same time. Having the consistency just right is always important along with technique of course. The same idea applies when you’re frosting a cake. The idea is to enhance the flavor of the cake. I’ve learned that you may have a cake that initially started out as a pre-made mix but with the right icing, you forget all about the mix. My mom used this cream cheese recipe on her carrot cake and I use it on mine. It’s absolutely amazing! Let me know how this simple recipe enhances your cakes. 

 

Cream Cheese Frosting

1 8oz bar of Philadelphia cream cheese

1 stick of butter

1 tsp vanilla

4 cup of confectioner’s sugar

Directions

1. Cream butter, vanilla, and cream cheese until light and smooth

2. Slowly incorporate the confectioner’s sugar until smooth and creamy.

3. Use at your own discretion. It is habit forming!

Enjoy!

 

Va’Raelyn’s Cherry Strawberry Cake

 

 

Hello world! Time has sprung forward and here in Brunswick county, we saw a blanket of snow today. Lol…it disappeared almost as quickly as it came! This weather has definitely made some changes this week.  A few days ago it was 70° plus and today it snowed. Needless to say, I was all snug and cozy in my kitchen cooking away! That means lunch for the next few days. I hope you all have enjoyed your weekend and spent a little time with friends and family…in the kitchen of course! 

I have a 5-year-old cousin who likes to help me in the kitchen when she comes over. She is such a sweetheart and so smart.  One day, several months ago she came to visit and I asked her if she wanted to make a cake and she said yes! So I wanted to make a version of her first birthday cake which was strawberry but I wanted to do something different.  I looked through the pantry and spotted a jar of maraschino cherries and thought to myself…this will work. I measured everything out and let her pour it in the mixing bowl…when I got to the eggs…she looked at me and said, “Sheca will you teach me how to open eggs?” With that sweet little face looking up at me from the step stool she was on…how could I say no. So of course I said, “Yes Rae, I will show you how to crack an egg.” After the first few tries and egg running on the counter…lol…she was cracking eggs like a pro. 

This recipe is the cake that she and I made with a few additions. I hope you enjoy it as my family and coworkers have! Let’s cook!

Va’Raelyn’s Cherry Strawberry Cake

Ingredients:

1 box of strawberry cake mix

1 small box of vanilla instant pudding

1/2 c self rising flour

2/3 c milk

1/3 c canola oil

4 eggs

1 tsp of vanilla

12 oz jar of maraschino cherries chopped and save the juice. It goes in the batter.

2 c cream cheese frosting, less if you’re using a 9×13 baking dish.

2 tbs strawberry preserves

Directions:

  1. Pre-heat oven to 350° F. Prepare 3, 8″ x2″ round cake pans or a 9×13 baking dish by spraying it with baking spray. (I use 8″x3″ round pans which gives me 2 larger layers)
  2. In a mixing bowl combine first 7 ingredients and 1/2 cup of cherry juice and mix well.
  3. Add 2/3 of your chopped cherries to your batter and mix on low to medium speed. Don’t worry the cherries are tough they can handle the mixer, you don’t need to fold them in.
  4. Pour batter into desired pan and bake for 25 – 30 minutes. To test use a toothpick in the center of the cake and if it comes out clean, it’s done. If not leave it for a 2-3 minutes and check it again.
  5. Remove cakes from oven and let cool on a wire rack. Do not sit them on the counter. The heat will continue to cook them.
  6. Once cooled, spread the strawberry preserves between the cooled layers along with some of the chopped cherries, then icing. Decorate the outside how you like. I added some whole strawberries and cherries.

 

Please let me know what you think. Enjoy and remember to spread a little love today with your family, friends, and those you don’t know. You never know how much your smiling face helps a stranger! Stay positive and keep cooking!