Strawberry Banana Smoothie Pie (Blake's version)

Blake. Need I say more. Blake is usually the cause of all my pain, suffering, problems, heatache, but he's also the cause of all my hapiness. Such a weird combination that I can't even explain. But..I do love him.

So, here's the story. I needed to learn how to drive stick, no reason, I just needed to. So, Blake decided that he would be my teacher. (I know sounds like a bad idea). So I was doing decently well, until we reached the hill where I live. Hill+Lauren+Stick Shift= terribly bad idea.
However, Blake thought that is would be funny if he stood right behind the truck and said, "I'm a 450,000 dollar ferarri, so don't run me over." I started hyperventilating...freaked out abit. So, I tried, and failed. I ran him over.....ok no I didn't really. But he did make me wajor him two baking coupons if I stalled it more than 4 times. And well, I think that you can figure out the rest. The following dessert is Blake's ideal creation. He created it in his mind....and let me just say is was an explosion of wonderful flavors......finger-licking good.

Strawberry Banana Smoothie Pie

Items Needed:

• Pillsbury Sugar Cookie Dough Roll
• One 12oz. can evaporated milk (I know sounds weird...but oh so delightfully creamy)
• One small box banana instant pudding mix (Jello brand)
• Two large size bananas
• 1/2 cup semi-sweet chocolate chips
• One small box instant vanilla pudding (Jello Brand)
• 1 3/4 cup cold milk
• 4 oz. softened cream cheese
• 1 cup cool whip
• Sliced Strawberries

Directions as follows:

1. Preheat oven to 350.* Press about 3/4 of the cookie dough roll into the bottom of a pie plate coated with cooking spray. Bake until light golden brown. about 20-25 minutes. Once out of the oven, pat down cookie to form to pie plate. Let cool.

2. Combine evaporated milk and banana pudding mix. Whisk for two minutes. Pour into cooled shell.

3. Top with sliced bananas.

4. Top with chocolate chips. I used melted chocolate. (But, Mr. Boss said that he would like chocolate chips better)

5. Combine cold milk and vanilla jello packet. Whisk for two minutes. Beat in softened cream cheese. Fold in cool whip. Dollop over top of bananas and smooth.

Top with sliced strawberries. Refrigerate for two hours before serving. ENJOY!!

After a slice was taken out...yummmy!

By the way, I made this last night. The pie is already half gone. (Blake is the culprit)

Lemon "Flat"angue Pie Oh My!

Blake. Yes, he always is a topic of interest. See, I have a policy. I give a special treat to a person when it is their birthday. Anything of their choice, but just one dessert. But, Oh no!, Blake thinks that because he is my brother...that he deserves two desserts. So, this is the first. Lemon Flat-angue Custard Pie!

You may notice from the name that I changed it a little. My meringue had a few plumping problems. I mean, I'm a busy girl...I don't have all day to sit and wait for my egg whites to come to room temp. Who does that anyway? Well, I guess I suffered the consquences. Flatangue instead of meringue.....delightful tasteful anyway...soo I'm going to start a new trend.

Lemon Flatangue Custard Pie

Items Needed:

• 1 small can condensed milk
• 3 separated eggs (I used cold..a key ingredient for your "flat"angue)
• 1/4 cup lemon juice
• 1 9-inch pie crust (I use Pillsbury refrigerated)
• 1 teaspoon lemon zest
• 1/4 cup sugar
• 1 teaspoon vanilla
• 3 drops yellow food coloring

Directions:

• Heat oven to 375* Poke a fork into the bottom of the pie shell before you bake it. Bake 15 minutes or until golden brown. Cool for 7-10 minutes.
• To make the filling: separate the eggs. Put the yokes in one bowl and the whites in another. In the yoke bowl, add the condensed milk, lemon juice, and lemon zest. Mix for approximately 2-3 minutes or until slightly thickened. Put mixture into the pie shell.
• To make the meringue, beat the egg whites until soft peaks form.
• Beat in sugar and vanilla and continue to beat until firm peaks form. (At this point, they weren't really firm...it was kind of like liquidy cotton balls)
• Spread the flatrangue (or pour) over the custard.
• Bake in 375* oven until golden brown on top.
• Let cool, refrigerate.
  

The custard was oh so creamy and dreamy.

The remnants. I did have to give my dad a little lesson on compliments today. See, he's not the best with them. The exact phrase that he told me after eating this was "that's really decent Lauren." Now, I'm not sure if you are with me on this, but, that just didn't cut it for me. I knew he really liked it...but this is what he uttered to me. I tried to tell him that he should take a class on compliment technique...but he really didn't appreciate that. I was just trying to help him learn!

Oh and Ps...this is the BEST flatangue pie you'll ever make, so don't be afraid to mess it up. I did....and look what happened!

A Collection of Christmas Eve Recipes

As was previously established....we have Christmas Eve Dinner every single Christmas. Only, this year I was in charge. Yes, I love being in charge! So I created this yummy fabulous menu, and attempted to cook my first large chunk of meat ever. This is big for me, really big. So I'll share my menu.

• Cranberry, candied walnut, feta, sliced apple, and greens salad (with homeade raspberry vinagrette)
• Homeade Asiago Beer Bread (I'd share the recipe, but it kind of tasted like nothing, I'm not going to waste your time)
• Baked Pineapple Stuffing
• Mom's Red Beets (she insisted upon them!)
• Phyllo and Proscuitto Wrapped Asparagus Spears
• Coconut Pecan Glazed Sweet Potatoes
• Bourbon Dijon Glazed Ham
• Berry Cherry Cream Cheese Pie

Homeade Maple Raspberry Vinaigrette

Items Needed:

1/2 cup of balsamic vinegar

1/2 cup olive oil

1/2 cup of canola oil

1/2 cup maple syrup

1 Tbsp. dijon mustard

1 Tbsp. fresh tarragon

1/2 teaspoon sea salt

1. Whisk all items together until slightly thickened, store in an airtight container.

Berry Cherry Cream Cheese Pie

Items Needed:

• One refrigerated Pie crust
• 2 (8 ounce) packages of cream cheese
• 1 1/4 cups granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 (8 ounce) container of thawed Cool Whip
• One (21 ounce can) light Cherry Pie Filling
• 3 cups quartered strawberries
• One cup blackberries

Directions

1. Bake Pie crust as directed on the box. ( 9-11 minutes at 450*) Cool Completely.

2. Beat cream cheese, sugar, lemon juice, and vanilla until combined. Fold in cool whip.

3. Place mixture into pie crust and smooth.

4. In small bowl, combine cherry pie filling, strawberries, and blackberries. Place on top of the cool whip mixture. Refrigerate 4 hours or until set.

Unfortunately, I have no pictures of the other recipes. I was so busy and excited about the food that I completely forgot! It was terrible! However, I feel as if you should have these recipes, they are sooo yummy, you don't even need a picture.

Proscuitto Wrapped Asparagus Spears

Items Needed:

12 frozen asparagus spears

1/2 package of phyllo dough sheets

6 slices of proscuitto

Herbed Cheese Spread (I used a cheese ball)

Directions:

1. Thaw the asparagus in the microwave oven.

2. Preheat the oven to 425*, and grease cookie sheet.

3. Keeping the phyllo dough damp with a cloth, take one sheet out of the package at a time and cut in two.

4. Take 1/2 a piece of proscuitto a spread the cheese spread onto it. Place proscuitto on phyllo dough. Place asparagus spear, with the head popping out, on the proscuitto. Roll.

5. Repeat with other 11. Bake for 5-7 minutes, or until golden brown.

Bourbon Dijon Glazed Ham

• One fully cooked spiral cut bone in ham (9-10 lbs.)
• 1-2 teaspoons whole cloves
• 1 cup packed brown sugar
• 2 teaspoons ground mustard
• 1/4 cup bourbon

1. Preheat oven to 325*, Place the ham (fat side up) on a rack in a large roasting pan.

2. Score the ham in a diamond shaped pattern, and insert cloves into the openings, insert meat thermometer into thickest part of the ham, bake for one hour.

3. Combine ingredients for glaze. Brush hald the mixture onto the ham, bake for 30 minutes longer.

4. Brush the rest of the glaze onto the ham, bake covered for 40 mintutes longer, until thermometer reads 140* (If pan drippings begin to burn, then add 1/4 cup of water)

5. Remove from oven, tent with aluminum foil for 15 minutes before cutting.

Coconut Pecan Glazed Sweet Potatoes

Items Needed

4 lbs. Sweet potatoes (Peeled and cut into chunks)

1/2 cup chopped pecans

1/2 cup flaked coconut

1/3 cup sugar

1/3 cup packed brown sugar

1/4 cup light melted butter

1/2 teaspoon ground cinamon

1/4 teaspoon salt

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

mini marshmallows

Directions:

1. Place peeled and chunked sweet potatoes in a cooking spray coated crock pot.

2. Mix together the rest of the ingredients exept the mini marshmallows. Sprinkle over the potatoes.

3. Cook on high heat for 3 hours. Place into baking dish and add marshmallows on top. At 350* bake for approximately 20-30 minutes, or until marshmallows are golden brown.

Hope you have enjoyed all these yummy delights from my kitchen!