Lemon Icebox Pie


2 cans sweetened condensed milk

3/4 cup lemon juice

Zest from 1 lemon

1 container of whipped cream

Graham cracker pie crust



Add all ingredients except the pie crust to a mixing bowl. Beat until fluffy. Pour into the pie crust and chill for at least an hour.



Mini Pecan Pumpkin Pies

ImageMini Pecan Pumpkin Pies



  • Nonstick cooking spray

For the dough:

  • 1/4 cup pecans
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cups all-purpose flour, plus extra for shaping dough
  • 6 tablespoons butter, ice cold
  • 2 to 3 tablespoons ice cold water

For the filling:

  • 1 egg, plus 1 egg yolk
  • 1/2 cup dark corn syrup
  • 1 tablespoon sugar
  • 1/2 cup canned pumpkin filling
  • 1 teaspoon vanilla
  • 1/4 cup pecans, chopped plus 24 halves for garnish
  • Special equipment: 2 (12-cup) mini muffin tins


Preheat oven to 350 degrees F.

Spray the bottoms and sides of the mini muffin tins with cooking spray.

For the dough:

In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.

Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.

Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don’t get too brown.

Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.

Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

Baking and Jam Making

Baking and Jam Making

This week, one of the local markets had cherries for a decent price. I got cherry preserves in my mind. I rolled the idea around in my head for several days because I knew I didn’t have time to do anything with them. Meanwhile, my mother-in-law brought a small box of peaches from her tree. So yesterday, I broke down and bought cherries.

The peaches were small so i decided to boil them and then strain the fruit rather than peel and pit them. While they boiled, I pitted the 8 pounds of beautiful, yummy cherries. The cherries were then put in another pot to boil with sugar and cinnamon.

The cherries finished first. The first thing I did was to take 2 cups of cherry juice and add it to the peaches. Next,I put the cherries into 7 quart jars. 6 of the jars were sealed up and prepared to process through the canner. The last jar I set aside for a cherry pie.

Meanwhile, the peaches had softened. I strained the peach pulp into the juice and threw away the skins and pits, although I noticed that one jar has a pit in it. I added 3 cups of sugar, 2 packages of pectin and brought the mix to a boil. When the jam was ready, I filled 6 pint jars of cherry-peach jam.

Then  I loaded the canner and processed my jars. I love the way the finished jars look!

While the jars were processing, I made a cherry pie!

In a bowl I mixed 2 cups of flour and a tsp of salt. i then cut in 1/2 cup of cold butter. Before I started, I took a stick of butter and cut it into small pieces. Those pieces are what I cut into the flour. Once the mixture resembled small crumbs, I drizzled a couple tablespoons of ice water over the flour and mixed it in. I continued until I had a dough that could be formed into a ball. I then covered it with plastic wrap and refrigerated it for a half hour.

At the end of the half hour, I rolled the dough out to about 1/2 inch thickness and placed it into the pie crust. I poured the cherries I had saved into the crust and sprinkled a 1/4 cup of flour over them. I rolled out the rest of the dough to form a top crust and sealed the edges. the pie baked at 425 for a half hour and then at 350 for another 20 minutes.

This morning, I decided I needed biscuits for the jam. I found this recipe online and then changed it a little (as always…lol!)

Granny’s Homemade Biscuits

2 cups flour

1 Tbs baking powder

1/2 tsp salt

2 Tbs honey

1/4 cup shortening

3/4 cup milk

1. Combine the dry ingredients.

2. Add honey and shortening. Cut in until mix resmbles coarse crumbs.

3. Add milk. Mix well.

4. Make a dough ball and knead for a minute on a floured surface.

5. Roll out to 3/4 inch thickness and cut biscuits.

6. Bake at 425 for 12-15 minutes. They become really fluffy and golden brown.

Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie



  • 1 cup sweetened flaked coconut
  •  3 cups half-and-half
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  •  1 graham cracker crust
  • 1 cup whipped topping


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.

Mile High Peanut Butter Pie

Mile High Peanut Butter Pie

1 graham cracker pie crust
1 (8 ounce) packages softened cream cheese
1 (8 ounce) cans sweetened condensed milk
1 cup peanut butter
1 cup Cool Whip


  1. Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.

Zucchini Custard Pie

2 eggs
2 C. cooked zucchini (3 med. zucchinis: chop, boil, drain and cool for a few min after
2 C. white sugar or 1 C. Splenda blend
1 can evaporated milk
1 stick butter
1/2 tsp. salt
1/4 C. flour
2 tsp. vanilla
Preheat oven to 425 degrees. Put all of the above ingredients into blender, cover and blend.
Pour mixture into unbaked pie shell(you decide what you like best, pastry, graham, whatever
)….2 shallow or 1 deep dish
Sprinkle top with cinnamon and nutmeg to taste.
Bake at 425 degrees for 5 minutes then lower heat to 325 degrees and bake until knife inserted
comes out clean, about 30-45 minutes. Let cool and top with your favorite whipped cream
topping. Sprinkle more nutmeg on top if you like

Light and Refreshing Strawberry Jello Pie

Light and Refreshing Strawberry Jello Pie

You can also substitute the strawberry jello with lime and the strawberry yogurt with key lime! Or any other flavor combos you can come up with! Also great served frozen!! Or as a mousse instead of in a pie shell.

Difficulty: EASY
Prep time: 15 Min Serves: 6-8

– 1 6″ graham cracker pie shell
– 1 .3oz pkg sugar free strawberry jello (or half of a
.6oz pkg)
– 1/4 c boiling water
– 2 6-8oz containers fat free or light strawberry yogurt
– 1 8oz container free cool whip

1. Dissolve the jello in 1/4 cup boiling water.

2. With a wire whisk, stir in yogurt, one at a time.

3. Gently fold in cool whip until completely incorporated.

4. Pour mixture in pre-made pie shell.

5. Refrigerate at least 4 hours. Preferably overnight.

6. Top with more cool whip and/or fresh strawberries! YUM!!