My Delicious Frozen Strawberry Pie

 My Delicious Frozen Strawberry Pie

What can I say?  It’s ridiculously easy to make. It’s smooth and creamy and has the slightest tang from the yogurt. It’s quick and simple and out of this world delicious. It's kind of like cheese cake only much better.  A cross between ice cream and cheese cake. It’s the perfect spring or summer pie and you can’t eat just one slice.  Enough said.

 My Delicious Frozen Strawberry Pie

 1 (14 ounce) can sweetened condensed milk 

2 (8 ounce) packages cream cheese, softened

1 (8 ounce) containers Cool Whip, thawed

1 (6 ounce) Yo plait Strawberry yogurt

2 cups fresh strawberries, hulled and chopped

1 (9-inch) graham cracker crust

 

Using a hand mixer, beat the sweetened condensed milk and the two blocks of cream cheese together in a bowl until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

Fold in the yogurt and Cool Whip and stir until smooth. Fold in the strawberries and pour into your 9-inch crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a spatula, smooth out the top so that it fills the crust to the top.

Freeze pie until solid, 2 to 3 hours or overnight. Garnish with sliced strawberries.

 

 

 

 

 

 

 

 

 

 

 

 

 

Thaw slightly, slice and serve.

 

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Cream Cheese Strawberry French Toast

 Cream Cheese Strawberry French Toast

 

Remember that Frozen Strawberry Pie I made this past week?  I had leftover filling and wondered what I could do with it. There wasn’t enough to make another pie but just enough to make this incredible Stuffed Strawberry French toast this morning.  OMG.  Decadent and delicious!

 

 

 

 

 

 

 

 

 

 

 

 

 

Cream Cheese Strawberry French Toast

4 thick slices of bread (regular works too)

2 tablespoons butter for frying

 Filling:

1 (14 ounce) can sweetened condensed milk 

2 (8 ounce) packages cream cheese, softened

1 (6 ounce) Yo Plait Strawberry yogurt

1/2 cup fresh strawberries, hulled and chopped

  Egg Batter:

 

2 eggs, beaten
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

 

 

 

 

 

 

 

 

 

 

 

 

Filling

Using a hand mixer, beat the sweetened condensed milk and the two blocks of cream cheese together in a bowl until smooth. Fold in the chopped strawberries and the yogurt using a wooden spoon or spatula. 

 

 

 

 

 

 

 

 

 

 

 

 

Gently spread a dollop of the cream cheese mixture on one slice of the bread and top with another slice. Repeat with remaining bread. Refrigerate the prepared bread slices while you prepare the batter. This helps the filling stay firm.

 

 

 

 

 

 

 

 

 

 

 

 

For the egg batter, beat the eggs in a shallow bowl. Add in the milk, vanilla, and ground cinnamon and mix well. Set aside. Remove bread slices from refrigerator.

 

Melt the butter in a large skillet over medium heat. While butter is melting, dip the bread in the egg and milk mixture just enough to coat each side. 

 

 

 

 

 

 

 

 

 

 

 

 

 Place in the skillet and cook for 2-3 minutes per side until golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep warm in the oven on a cookie sheet at 200 degrees F. until ready to serve. 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve warm with butter, maple syrup, fruit, whipped cream, or powdered sugar.

Want a bite? 

  

 Photography is the property of and copyrighted to Welcome Home.

Chicken Pasta Salad with Grapes and Pecans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love this salad. Actually, I adore this salad and make it often during the summer months.  Tender bites of chicken, sweet grapes and pecans are combined and tossed with pasta and a homemade creamy dressing that make this absolutely delicious.  What makes this one special?  Those sweet grapes and pecans and of course pasta!

 Chicken Pasta Salad with Grapes and Pecans

 

8 ounces elbow pasta

2 cups cooked chicken, chopped into bite-size pieces

2 cups red or green grapes, halved

1/2 cup chopped pecans

1/4 cup green onions, sliced thin

2 tablespoons fresh Italian parsley, chopped small

 

 

 

 

 

 

 

 

 

 

 

 

 

Poppy Seed Dressing

    ¾ cup mayo

¼ cup milk

¼ cup sugar

¼ cup white wine vinegar

2 tablespoons poppy seeds

½ teaspoon dry mustard

⅛ teaspoon kosher salt 

 

Bring a large pot of water to a boil along with 1 tablespoon salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.

 

 

 

 

 

 

 

 

 

 

While the pasta is cooking, prepare the dressing. Combine the mayonnaise, milk, vinegar, mustard, sugar, and poppy seeds in a small bowl or jar. Whisk until smooth. Refrigerate until ready to use.

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine the cooled pasta, chicken, grapes, pecans, onions, and parsley in a large mixing bowl. Toss to combine. Taste and add more salt as needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the dressing over the salad and stir well to coat. Serve immediately or refrigerate until ready to serve.

 

 

 

 

 

 

 

 

 

 

 

 

Store in the refrigerator for up to 3 days.  This pasta gets better every day. 

Photography is the property of and copyrighted to Welcome Home

Rotini Alfredo Chicken Bake

 

Cheesy delicious. That's how I describe this dish.  This one is so easy and quick to make and and quick when you use Tyson's chicken strips or a rotisserie chicken. Whenever I feel like real comfort food, I make some Alfredo….. add some store bought chicken and you have a meal in no time.  Serve with a side salad and some garlic bread and you’ll wonder why you don’t make this more often!

Rotini Alfredo Chicken Bake

4 tablespoons butter

2 cloves of garlic

4 tablespoons flour

2 cups heavy cream 

1 cup Parmesan cheese

1 bag of Tyson Chicken strips (use as much chicken as you like)
Salt and pepper to taste
2 cups mozzarella cheese

water if needed to thin 

Cook pasta according to directions and then drain thoroughly and return to pot and set aside.

 

 Preheat oven to 350 degrees.

  

Melt the butter over medium-low heat in a skillet until foamy. Add the garlic and sauté until just tender and fragrant. 

 

Add in the flour with the melted butter and garlic and continue to stir for about 2 minutes.  Once a thick paste forms and the flour is cooked down, add in your cream and whisk until smooth. 

Add the Parmesan and chicken strips and stir until cheese has melted.  Season with salt and pepper to taste.   

Pour cheese sauce into the pasta that is still in your pot.  Then pour into 9 x 13 baking dish that has been sprayed with non-stick cooking spray.  Cover the top with the shredded mozzarella cheese and bake for 30 minutes.  

 

For a nice golden color, broil the cheese under the broiler for about 2 minutes, keeping your eye on it constantly until browned and bubbly.   Serve with a nice salad and some garlic bread.

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Three Cheese Spinach Manicotti

  Three Cheese Manicotti

 

 

 

 

 

 

 

 

 

 

 

 

 

 “Marty, you don’t add enough cheese,” said no one ever.  I have a thing for cheese so I drown my recipes in tons of cheese, glorious cheese.  This Three Cheese Manicotti is a great example.  Perfectly cooked Manicotti pasta filled with a mix of spinach and ricotta, and covered with mozzarella and parmesan cheese.  Oh my goodness this is so good.  Serve with some crusty Italian bread and a simple side salad and you’ve got a restaurant quality meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Three Cheese Spinach Manicotti

1 package (8 ounces) manicotti shells

5 cups shredded mozzarella cheese, divided

2 cups ricotta cheese

1 cup Parmesan cheese, grated

1 tablespoon minced garlic

1 egg

2 tablespoons dried basil

1 box of frozen spinach, thawed and all liquid removed 

1 jar (26 ounces) Ragu Chunky Tomato, Garlic and Onion pasta sauce

Preheat oven to 350 degrees.  Lightly spray a 9 x 13 inch baking dish with cooking spray.

 

 

 

 

 

 

 

 

 

Bring a large pot of salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente and then drain (optional: drizzle lightly with oil to prevent the noodles from sticking). Remove from heat and set aside on wax paper or parchment paper to cool.

 

 

 

 

Thaw the frozen spinach and wrap in a clean towel.  Squeeze out all liquid until as dry as possible.  

 

 

 

 

 

 

 

 

 

 

In a large bowl, mix the spinach, 3 cups of the mozzarella cheese, 2 cups of the ricotta cheese and one cup of Parmesan cheese together.  Add the garlic, egg, and basil. Mix well until all ingredients are combined.

  

 

 

 

 

Stuff the cooked manicotti noodles with the cheese mixture. Use a piping bag or make your own by filling a resealable bag with the mixture, seal it tight and then twist it so that the filling is at the bottom. Then snip the corner so that it fits into the manicotti for filling.

 

 

 

 

 

 

 

 

  

 

 

 

Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish side by side so they are touching. Cover with remaining sauce. Cover the top with the remaining 2 cups of mozzarella cheese.  You can actually add as much as you want.

 

 

 

 

 

 

 

 

 

  

 

 

 

Bake 25-30 minutes in the preheated oven. until mozzarella is melted and bubbly and slightly brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Can I Freeze this Three Cheese Manicotti?

Yes, but only before you cook it.  I love to make this in advance so I can pop it in the oven in a pinch! To freeze manicotti just cover with plastic wrap and place in the freezer for up to 3 months.  When you’re ready to eat it, just let it thaw 15 minutes and then follow the cooking instructions.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home