Vegetable Dip Made With Greek Yogurt-- by Alicia

So my sister had her baby shower yesterday and the caterer made this awesome veggie dip... I asked her if she used sour cream and she said "no I used Greek yogurt, it's healthier and pregnancy safe"... two thumbs up for me! I loved it so much I wanted to try to make this dip at home... I found a similar recipe while online searching, tried it, and it turned out great! I love that it is a healthier dip to eat with veggies, since I love veggies!

Vegetable Dip Made With Greek Yogurt

You will need: Onion Flakes, Minced Parsley, Dill Weed (also great with fish!), Paprika and Garlic Salt

I used this Greek Yogurt, but you can use any kind really

Finished Product!


What you need:

1 Tb. Onion Flakes
2 tsp. Minced Parsley Flakes
1  tsp. Dry Dill Weed (you can add more if you feel it needs more dill flavor)
1/2 tsp. Paprika
1 tsp. Garlic Salt


Mix all ingredients together with 17.6 oz Greek Yogurt and serve with carrot sticks, celery and cucumber slices!

Summer Pineapple Strawberry Cooler-- by Mom Magazine

This looks so refreshing for summer! Might have to try this one at my sister's baby shower!

Summer Pineapple Strawberry Cooler

Ingredients

• 1 12-ounce can frozen pineapple juice concentrate, thawed
• 1 6-ounce can frozen limeade concentrate, thawed
• 4 cups cold water * 1 liter club soda, chilled
• Ice cubes
• Fresh strawberries (optional)
• Short (6-inch) wooden skewers
• Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs

Directions

In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.

Serve with Fruit Swizzle Sticks, if desired.
Makes 14 (6-ounce) servings.

Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.

Chocolate Strawberry Truffle pie-- by Chocolate Covered Katie

Love me some chocolate, so this recipe looks amazing!

Chocolate Strawberry Truffle Pie

(Makes 1 pie)

• 2.5 cups strawberries, or other berries (250g) (I used frozen)
• 1/4 cup plus 2 tablespoons cocoa powder or cacao
• 1.5 cups cashews (150g)
• 1/2 tablespoon pure vanilla extract
• 1/3 cup virgin coconut oil
• 3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
• 1/8 tsp salt
• prepared pie crust (chocolate or oreo)

In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. Pour into a prepared pie crust , and freeze.

Strawberry and Cream Pie by Just Putzing around the Kitchen

This one looks so good!

Strawberry and Cream Pie

Ingredients:(Crust)
- 1-1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
- 5 tbsp butter, melted

(Filling-- double for large pie)
- 2 8oz blocks of cream cheese, room temperature
- 2 cups heavy cream + 1 tbsp
- 2/3 cups sugar
- 2 tsp vanilla extract
- 1 carton strawberries, sliced into thirds or halves
- 1/2 cup chocolate chips (optional)

Steps:(1) Preheat oven to 375.
(2) In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
(3) Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
(4) Bake for 10 minutes. Set aside to cool completely.
(5) In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
(6) In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
(7) Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
(8) Spoon filling into your cooled pie crust, and spread it out in an even layer.
(9) Layer sliced strawberries in an overlapping rows around the top of the cream.
(10) Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
(11) Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
(12) Slice and serve immediately. Enjoy!

No-Bake Strawberry Icebox Cake by thekitchn

I love strawberries, especially in summer! I pulled up some strawberry dessert recipes and one strawberry drink recipe that I think would be perfect for summer! They will be the next 3 posts!!

No-Bake Strawberry Icebox Cake

serves 8

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds. Add the confectioners sugar, vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

NEW POST!!--- Peanut Butter Pudding Cookies by BruCrew

It has been  a LONG time since I have posted any recipes-- here is why:

1. I am pregnant--- the sight of anything food for 8 LONG weeks had been making me sick!!
2. That was pretty much the only reason...

Now that I am starting to feel better I thought I should post a couple things!

Peanut Butter Pudding Cookies

Ingredients

• 3/4 c. butter, softened
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 eggs
• 1 Tbsp. honey
• 1 tsp. vanilla
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 small box vanilla pudding
• 1 c. chocolate chips
• 1 c. reeses pieces
• 1 c. dried banana chips, broken

Instructions

In a bowl combine all dry ingredients and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand.

Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.

Caramel Praline Cheesecake by Homeade by Holman

Oh yes please! This looks so good and I love cheesecake! I'll have to make this one!

Caramel Praline Cheesecake

Crust:

1 package (about 10) graham crackers

1 T sugar

6 T unsalted butter, melter

Filling:

4 8 oz packages cream cheese, softened

1 1/2 cups sugar

1/4 cup all purpose flour

5 large eggs

2 cups sour cream (16 oz)

1/4 cup milk

1 T bourbon vanilla extract

Topping:

1 cup sugar

1/4 cup water

1 cup heavy whipping cream

1 T unsalted butter

1 tsp pure vanilla extract

10-12 pecan halves

Spray a 10-inch springform pan with baking spray and place on a double layer of aluminum foil big enough to fold up around the pan.  Wrap the overhanging foil around the sides of the pan to seal it.  

In a food processor, combine the graham crackers and sugar for the crust.  Pulse 5-6 times until fine and crumbled.  Add melted butter and pulse 2-3 more times until the mix begins to hold together slightly.  Pour mix into prepared pan and press into the bottom in an even layer.  Refrigerate for 30 minutes.

Preheat oven to 325 degrees.  Heat a few cups of water in a tea kettle or microwave in a large measuring cup.  In a large bowl, beat cream cheese and sugar for 3-5 minutes on medium speed until smooth.  Beat in flour and then eggs, one at a time, mixing on low speed just until combined.  Add sour cream, milk, and vanilla and mix to combine.  Pour mixture into crust.  Place the springform pan inside another larger pan (like an 11"x13" baking pan or a 12" cake pan) and pour the hot water around the outside of the springform pan to a depth of approximately 1" to form a water bath.

Bake for about 75 minutes, until the center appears dull.  The cake should still jiggle slightly in the center.  Remove springform pan from the water bath and transfer to a wire rack.  After about 10 minutes, run a knife around the edge of the pan to loosen and continue to cool about 1 hour.  Transfer to the refrigerator and chill at least 4 hours or overnight.

For the topping, stir together sugar and water in a heavy saucepan over medium heat.  Stir constantly with a wooden spoon until the sugar is melted.  Cook approximately 15 minutes more without stirring until golden brown.  Reduce heat to low and gradually add the heavy cream.  Cook and stir until the sugar is completely melted and smooth.  Using a candy thermometer, increase heat to medium and cook, stirring constantly until the temperature reaches 225 degrees.  Remove from the heat and add butter and vanilla.  Cool to room temperature.  Pour evenly over the cheesecake.  

In a small skillet, toast pecan halves over medium heat for a few minutes just until fragrant.  Press one pecan into each slice of the cheesecake or garnish as desired.