Strawberry Cream Pie

 

What can I say about this pie?  I mean, besides the fact that it’s so easy to make. Besides the fact that  it’s cold and refreshing and sweet and fresh and summery, and bright, and just lovely. What can I say other than I love it! 

Strawberry Cream Pie

1 baked pie crust, completely cooled, I used Marie Calendar’s

2 pounds strawberries, washed, hulled and dried

1 (8-ounce) package cream cheese, softened

1 1/2 cups granulated sugar, divided in half

*3/4 cup heavy whipping cream

Zest from 1 lemon, optional

1 cup water

2 tablespoon cornstarch

1 (3 ounce) package strawberry gelatin

Combine the cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth.  Add the whipping cream and beat on medium-high speed until a peak forms. Add freshly grated lemon zest if desired. Spread onto the bottom of the cooled pie crust.

NOTE:  If you don’t have whipping cream, fold in 2 cups of Cool Whip instead.

Place the strawberries on top of the cream cheese layer. I sliced my strawberries in half to make it easier.  Set pie aside.

In a small sauce pan heat the water, sugar and cornstarch over medium heat. Stir constantly. Once it has come to a boil, cook an additional 1-2 minutes, or until it has become clear and thick.

Remove from heat and stir in the strawberry Jell-o until it completely dissolves.

Cool off the heat for a few minutes and then pour evenly over the top of the strawberries, making sure they all get coated with the glaze. 

Refrigerate for 2 to 4 hours, or until it has set.  Keep this pie in the refrigerator and serve cold. Enjoy!

Photography is the property of and copyrighted to ©Welcome Home

Strawberry Pie

 

 

 

I loved my Mom’s Strawberry Pie and I make it often but now I take a few shortcuts to save some time and I find it comes out just as delicious.  Strawberries are beautiful this time of year…..go make your self this wonderful scrumptious pie. You can thank me later!

 

Strawberry Pie

 1 cup sugar

1 cup very cold water

3 tablespoons Jell-o Strawberry flavor (powder) gelatin mix

3 cups fresh ripe strawberries, cut in half

3 heaping tablespoons cornstarch

1 (9 inch) ready-made or homemade pie crust, baked and cooled

Rinse and hull strawberries.   Slice them in half or quarters depending how large they are.  Set aside.  Bake your pie crust and set aside to completely cook.

In a saucepan over medium high heat, whisk together the sugar, cornstarch, and 3 tablespoons of the gelatin powder.   Add cold water and stir until mixture dissolves.  Continue to whisk constantly until mixture comes to a boil. Remove from heat and allow liquid to cool.  Keep in mind, the colder the water the quicker the mixture will begin to set. Continue to whisk it as it cools so it begins to thicken but can still be poured.

Arrange strawberries in your cooled pie crust. Then pour the liquid mixture all over the strawberries making sure you get into all the cracks and crevices.  Chill pie in the refrigerator for about 3 hours before serving.  Top with whipped cream when ready to serve.

 Photography is the property of and copyrighted to ©Welcome Home.

The Classic BLT Sandwich

 

 

 

There are some things in life you never change. I mean why change perfection, right?  I often wonder who created this incredible classic sandwich and how did that person know how the layers of delicious goodness would be so incredible.  There are only 5 ingredients and those ingredients are so important.

BACON:  Thick cut crispy bacon is the perfect bacon for this recipe.  Fry it up in a skillet or bake it in the oven. 

LETTUCE: Cold and crispy Iceberg is a must.  Whole leaves not shredded.

TOMATOES It goes without saying that you must add tomatoes to have a true BLT, but there is nothing better than a big cold beef steak tomato!

BREAD Almost any bread is perfect for BLT’s but I prefer plain white bread toasted to a light golden brown!

Mayo:  Only Dukes or Hellman’s Real Mayo will do!

The Classic BLT

4 slices bread of your choice

8 slices cooked bacon

1 large ripe tomato

Iceberg lettuce leaves

Hellmans or Dukes mayonnaise

Wash and dry lettuce.

 

 

Slice tomatoes into medium thick slices

Cook bacon until crisp, drain on paper towel and set aside.

 

 

Toast bread until lightly browned

 

 

Spread each slice of bread with mayonnaise.

 

Top with bacon, tomatoes and lettuce. 

 

 

Season with salt and pepper to taste. Slice in half.  Enjoy!

 Photography is the property of and copyrighted to Welcome Home.

Rib Eye Steaks and Shrimp

 
 

















 

The perfect surf and turf dinner for Valentine's Day!  Succulent shrimp seasoned with Old Bay seasoning and a thick, juicy, tender steak that melts in your mouth.  Nothing says summer like grilled steak and shrimp.

Rib Eye Steaks and Shrimp

2-4 rib well marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
garlic powder
olive oil 
1 pound of unpeeled large raw shrimp
2 lemons sliced in half

Remove the steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes. This is important if you want them to cook evenly with no cold spots.
 




















 

 

Heat a gas or charcoal grill to high (about 500 degrees). It is important to preheat your grill for at least 10-15 minutes to reach that temperature. Add some vegetable oil to a thickly folded paper towel or old dish towel and using tongs, oil the hot grill by rubbing the oil saturated towel across grill grates.

 

 

Meanwhile, Place steaks on a large platter and drizzle them with a little olive oil. Then generously season all sides with salt and pepper and garlic powder.
 
Brush shrimp with olive oil and generously season with Old Bay Seasoning.  Do not peel shrimp.... they are best grilled with shell on.  Set aside until steaks are finished

 

When the grill is ready, place the steaks on the grates and cover the grill. Cook, undisturbed, for about 4-5 minutes. Flip steaks over, cover the grill and cook for another 4-5 minutes for medium rare.
Remove steaks from grill and transfer to platter. Tent with aluminum foil.  Allow steaks to rest for at least 10 minutes.  

Grill shrimp for 2 minutes on each side, until shells are pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.  Serve with steak and side dish.

 








Photography is the property of and copyrighted to Welcome Home.