{ Summer Berry Pie }

Hey there!

So many things have happened in the last few weeks. Sorry I haven't been around, but to name a few: prom, graduation, anniversary, vacation, first day of college, etc, etc, etc. Now here we are, officially into the season of summer!

Soon I will be sharing the graduation party I had for Bean, so keep an eye out for that.

Today though, I'm posting the pie I made for Father's Day. Actually, this recipe makes TWO pies, so, huzzah!

This beautiful pie is all that is right and wonderful about summer. It starts with a graham cracker crust, then has a layer of cream cheese, then gorgeous summer fruits bathed in a sweet strawberry gel. Yum.

This is very simple. The hardest part is waiting for it to cool and gel.

This is a great recipe for all of your summer picnics and get togethers, make some up and never let them know just how easy it was. You deserve the accolades!

This is also a gorgeous pie for the 4th of July.

Enjoy!

Tina

Summer Berry Pie

by Tina @ Sugar Bean Bakers

This makes two pies. You can also add all ingredients into one crust for a 'mile high pie'.

Ingredients:

2 premade graham cracker pie shells

2 pounds of strawberries- cleaned and dry

1 pint of blackberries- cleaned and dry

1 pint of blueberries-cleaned and dry

1 package cream cheese- softened

2 cups sugar- separated 

4 tablespoons cornstarch

3 tablespoons strawberry jello powder

1 cup water

To make the gel:

Add 1 cup of the sugar, 1 cup water, 4 tablespoons cornstarch, and 3 tablespoons jello power into a heavy sauce pan. Cook over medium heat, allowing to boil. Stir constantly. As the gel thickens, it will darken to a bright red. When thick and red, remove from heat and allow to cool for about 30 minutes.

To make the cream cheese layer:

Beat the other 1 cup of sugar into the softened cream cheese until creamy and well mixed. Spread 1/2 into each pie shell.

To make fruit layer:

Arrange fruit on top of cream cheese layer starting with the strawberries. Add the blackberries and blueberries on top of strawberries.

Slowly pour cooled gel over the top of the pies coating each pie evenly.

Place in refrigerator to chill and gel for several hours.

Place leftovers back in refrigerator. Will keep for about 3 days.

{ Blackberry Lemonade }

Hey, hey, hey... I know June 21 is still far off, but as I watch the thermometer hit 90, I can, without a doubt, state it is SUMMER in the OH.

Our pool is open, the sunblock is purchased, and school is OUT.

Summer? BRING IT.

Like last summer, Bean has made a to-do list for the weeks ahead. We are pretty excited about it. We had a great time last year, and completed the list, less one (we never did get ALL of the River Song Doctor Who episodes watched in order of her timeline).

A few of the things on this year's list are: Watch a Thunderstorm from the porch, lay in the yard and look at stars, play more board games, try a new restaurant, see The Fault in Our Stars movie,  go thrift shopping, go to Coldstone, Harry Potter marathon,The Hobbits and The Lord of the Rings marathon, drive and see where it leads, and much more.

I feel pretty fortunate that my 17 year old son wants to spend that much time with me, so, I'm planning to soak it all in! This upcoming year will be his last year of High School! Sad momma bear.

I guess drown my sorrows in this lemonade.

Simple and beautiful. This starts with a powdered mix and ends with yum.

Whatever your plans this summer, I hope you take a moment, put your feet up with a cool glass of lemonade, and soak it all in.

Happy Summer!

Tina

See also: Strawberry Lemonade
Frozen Strawberry Lemonade

Blackberry Lemonade
by Tina @ Sugar Bean Bakers

Powdered lemonade mix to make 2 quarts (I prefer Country Time)
6 oz to 1/2 pint of blackberries, washed
2 Tablespoons sugar (more to taste)

Mix lemonade as stated on back of package in a 2 quart pitcher.

Add blackberries to food processor. Mix until pureed.

Strain through a sieve or cheesecloth. Stir in sugar. Pour into prepared lemonade. Stir well.

Stir again before serving.

Keeps about 2 days in the refrigerator.

{ Summer Treats }

Tomorrow marks the unofficial start of Summer! It's Memorial Day.

I've put together a few of my favorite summer treats for this post. I think any of them would be a hit at your Summer get togethers!

I have so many other Summer recipes. Check them out here: Summer Treats.

{Chocolate Chip Cookie S'mores}

{Rainbow Slush}

{Very Berry Trifle}

{Strawberry Lemonade}
{Cookie Crumble Trifle}

{Disney Dole Whip}

{Angel Fluff Cakes}

{Soft, Iced Pineapple Cookies}


Have a wonderful Memorial Day, and remember to remember.

Tina

{ Strawberry Cake }

I'm sorry, but I'm going to talk about Disney here for a second.

Actually, I'm not that sorry. ;)

Things are falling together for our trip with Bakingdom and we. can't. wait.

We reserved our seats at the Tomorrowland Terrace Fireworks Party in the Magic Kingdom, our hotels are paid off, and as of yesterday, the tickets are purchased!

Something rather odd has happened too, I think my husband is actually getting excited! He told us that he's looking forward to the Animal Kingdom Safari and going to Hollywood Studios!

In just three months we will be making the long drive to Florida. We can't wait! Well, Bean and I. Hubs is coming around. I can't wait to finally meet Darla. It's going to be an amazing time. Cap all this off with the fact that we are going to the Wizarding World of Harry Potter & seeing the new Diagon Alley sections! We are going to be such happy little nerds!

However, three more months. It'll go fast, but creep along at the same time.

I made cake to pass a little time. Here you go.

This is a Frech Vanilla Cake with a few strawberries thrown in. It is topped with a simple vanilla buttercream and drizzled with a strawberry sauce.

It's pretty divine.

I topped my cake with three sugared strawberries. A beautiful decoration. Delicious too.

This is a wonderful summer treat. It requires a few steps, but all are easy.

If you take this to a summer picnic/graduation party/family reunion, you are sure to get ooh and ahhs!

It took my mind of Disney for a few minutes, anyway!

Enjoy!

Tina



Strawberry Cake
by Tina @ Sugar Bean Bakers


For the cake
1 box French Vanilla Cake mix, plus ingredients listed on back of box
1/2 cup washed, dried, hulled, and chopped strawberries

Preheat oven to 350 F

Prepare cake according to back of box. When completed, gently stir in strawberries.
Pour into prepared pan. Sprinkle sugar over the cake, if desired. Bake according to box directions.

For the icing
1 stick unsalted butter, at room temperature
2 cups confectioner's sugar
pinch of salt
1  tablespoon heavy cream
1 teaspoon vanilla extract 

In the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt until well combined. Add 1 tablespoon heavy cream and whisk on high for 4 minutes, until light and fluffy. If  too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla

Swirl over cooled cake. I used the "rosette" look.

Sugared Berries
This link explains it, it's easy!
How to sugar fruit

Strawberry Glaze
 2 cups berries, washed, dried, hulled, and chopped strawberries 
4 Tablespoons sugar
2 Tablespoons water
2 teaspoons cornstarch

Add all ingredients to a pan. Stir well to combine cornstarch. Heat over medium, bring to a boil stirring constantly, then simmer for 5 minutes. Remove from heat and allow to cool to room temp. You can use this way if you like the chunks of berries or blend in a blender/food processor for a smooth sauce. Store remaining sauce in refrigerator. It will keep about 3 days.

{Homemade Snow Cone Syrup}

It's finally feeling like Spring around here. Let me tell you, it was a long time coming. Winter seemed to start early this time and lasted well into April. As much as I love snow, cocoa, and cuddling up by the fire, I was ready to move ON.

The Bean's 16th birthday, as I mentioned, was in April. We wait until late May to have the party so I'm not over run by 20 teenagers in my house. No and thanks. Some years the weather around his birthday is perfect. This year? Yeah, totally glad we are having it in May. It was COLD. Now, I just have to wish the rain away for that weekend.

I'm having food 'bars' for his party. It's his 16th, it's going to be pretty major.

I will have a full report on his party later this month, but one of the bars is a Snow Cone bar!

Snow Cone syrup is pretty spendy, and I figure we'll go through quite a lot. I did some snooping around the internet and found homemade syrup.

ALL of it called for 2 cups of sugar to 1 cup of water. That seemed like a LOT. So, I tried it with 1 1/2 cups of water to 1 cup of sugar. Still SOOOO sweet. SOOOO sweet. I can't imagine the 2 Cups.

In the end, I settled at 1 cup sugar 1 cup water... and, it's good.

I have one of these

and it works great, but it's totally not necessary if you have a blender that will crush ice, or a fridge that spits out crushed ice. Bean won this in a costume contest at church (80's Party, whut's up!).

So, you need just a few things for this: Sugar, Water, Crushed ice, & Koolaid packets.

I recommend heating your water in the microwave instead of on the stove top. If you let it boil with the sugar in it, it will thicken. It's just easier to heat a cup of water in a microwave save bowl/mixing cup.

Once your water is boiling (takes under 3 minutes in my microwave), remove it (carefully, cause it's boiling!) and add sugar. Whisk until dissolved. Then add in 1 packet of Koolaid (or other drink mix). These are the little packets that cost like 20 cents. Whisk until dissolved.

Allow to cool.

That's it!

I like to boil/mix/cool mine in this. It's easy to pour into the bottles when cool.

Oh, and the bottles? Just water bottles with squeeze tops (I saw this idea online somewhere).  I dressed mine up with scrapbook paper.

To fill a water bottle this size (24 ounces), you will need two recipes per bottle.

This is super yummy & so easy. Not to mention inexpensive! Instead of $3 on a small bottle of syrup from the store, you are looking at around 75 cents for a large bottle. Woot!

An excellent summer treat, of course! Just think of all the different flavors you can make.



Can't wait to share the rest of the party with you, it's happening in a couple weeks!

UPDATE, the whole party is now posted here.

Tina


P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Linked up at 30 Handmade Days Pity Party 

Homemade Snow Cone Syrup


1 cup white granulated sugar
1 cup water
.22 ounce packet koolaid drink mix
(store brands are usually .15 ounce and work fine too)


Bring 1 cup of water to a boil in a microwave safe bowl or large measuring cup. Remove it carefully and add 1 cup of sugar. Whisk until dissolved. Then add in 1 packet of Koolaid (or other drink mix).  Whisk until dissolved. Allow to cool fully. Serve over crushed ice. Store leftover syrup in refrigerator.

{ Striped Delight Dessert }

Years and years and.. uh.. years ago, when I was first married, I had the brilliant idea of putting together a Family Cookbook. Both sides of my family submitted recipes, which we then typed together, printed, copied, and then bound put into inexpensive folders & handed out. My mother in law and mom did most of the typing. I didn't have a computer then or even a typewriter! GASP. I can't find the date anywhere in my book, (it's since been put in a nicer binder)  but I believe it was 1994 or 1995. Holy moley.. time, it flies.

This book, while time consuming, really has come in handy over the years. I've often gone to it for family favorites, like, Grammy's Pancakes, Aunt Diana's Corn Casserole, Mom's Homemade Noodles,

Grammy's Strawberry Pie, and much more. The recipe I'm sharing today, and my next, also came from this book.

So, if you are looking for a unique and inexpensive Christmas gift, think of doing something like this. It'd be much easier with today's technology. I wish we'd had the ability to have them printed up in actual hardbound books like they sell at Winkflash, Snapfish, Shutterfly, etc. That'd be an AWESOME gift.

This recipe is from my Sister in Law, Dorothy. She always called it Striped Delight. I've heard it called several things like "Better Than Robert Redford", Eclair Dessert", but most prominent on the internet is the name "Better Than S#x". Yes, I'm a grown up. Yes, I just bleeped out that word. I do not want to show up in any questionable web-searches. LOL. For that reason, I'm sticking with Dorothy's name for it... Striped Delight.

I've never found her EXACT recipe though, but ones very close.

Now, let me tell you a little story. I made this to have tonight when my mother-in-law & grandmother-in-law came over for a little weenie roast (it's somethin' we country folk do, ya know). We'd just gotten everything down to our fire pit, when Luna, our 4 year old Jack Russell decided to go on the lam. 

We searched, yelled, posted to neighbors on Facebook, drove around, yelled, searched more. For over an hour. We'd finally given up and decided if she was going to come back, she'd come back, but there was no way we could find her in the acres and acres and acres of 8 foot tall corn that surround us.

And then, just when we'd given up.. there she was. 

Guess who's never allowed outside the fence again? Yeah, this girl:

So, sorry if the finished dessert photos aren't quite up to par. This little mutt had us all in a tizzy!

Back to the dessert, eh?

Here's what you'll need:

Striped Delight Dessert

Crust:

1 sleeve of Graham Crackers

1/3 Cup Butter, melted

1/4 Cup Sugar

2nd Layer:

1- 8oz Block of Cream Cheese (1/3 less fat & fat free will work, but will result in a softer set)

1 Cup Cool Whip (thawed)

1/4 Cup Sugar

2 Tablespoons Milk

3rd Layer:

2 Small Boxes (4 serving size) Chocolate Pudding, Instant

3 Cups Milk (2% or Vitamin D)

4th Layer:

Remaining Cool Whip

Finely crush graham crackers

Add sugar

Then add melted butter. Mix throughly, and press into a 9x13 dish.

 Chill the crust for 15 minutes.

Prep the 2nd layer by adding cream cheese 1/4 cup sugar & 2 Tablespoons milk to the mixer. Beat until well mixed. Then fold in 1 cup of thawed Cool Whip.

When this is done, it will be thick and delicious. Seriously, try not to eat it ALL.

Spread over chilled crust. Be careful, because your crust may want to peel up a bit.

You'll see crumbs in my layer.

 The third layer is 2 small boxes of instant chocolate pudding & 3 cups of 2% or vitamin D milk.

Beat together until thick (should be a bit thicker than regular 'quick set' method puddings due to using less milk), then spread over the cream cheese layer.

 Just before serving, add the rest of the cool whip to the top. Sprinkle with chocolate chips, toffee bits, drizzled caramel topping, coconut flakes, grated chocolate... the sky is the limit! My guys are kinda boring, so I just did chocolate chips.

Some people can do perfect lovely layers... I am not one of those. Here are my messy  layers

Messy, but delicious.

Did I mention delicious?

Great dessert for a crowd, so perfect for get togethers, pot lucks (do y'all call them pot lucks or carry in dinners?), Easter, Christmas, Thanksgiving, picnics, etc!

Easy, quick, cheap. Yay.

Enjoy!

Tina

Shared at:

Six Sisters' Stuff
The Real Housewives of Riverton

{Very Berry Trifle}

Light and refreshing is always the way for summer cook out desserts, don’t you think?

well, I do anyway.

For Memorial Day I whipped up this Very Berry Trifle.

Check out my retro bowl. You know you love it. It’s circa 1969, one of my parent’s wedding gifts.

It's groovy, man.

The word trifle means: 

 an article or thing of very little value.

 

Which I find pretty ironic, because a good dessert is not of little value. 

Can I get an “amen!”. 

To make this you’ll need these items: 

1 Angel Food Cake

1 Box Instant Vanilla Pudding- 3.4 oz

1 Package Cream Cheese (softened)- 8 oz

1 1/2 cups milk

1/4 cup sugar

1 container frozen whipped topping, thawed (12 oz)

4 cups berries of your choice (I used blueberries, strawberries and blackberries)

 

Start by tearing your angel food cake in pieces (try not to eat them all. I struggle with this step). 

Your first layer in your bowl will be the cake. Use about 1/3 of the cake. 

Beat together, the milk, pudding, cream cheese, and sugar.

I used only 1 cup milk in mine. You’ll notice the thickness. I recommend using at least 1.5 cups.

Layer 1/3 of this in next.

Then 1/3 of the whipped topping, and finally 1/3 of the fruit.

Repeat with the other layers.

Refrigerate a few hours to let the flavors mix together.

While I love my retro bowl, it does detract from being able to see all of the fruits and layers.

‘sok, cause it tasted good though!

And that’s all that really matters, eh?

Here’s the printable.

~Tina

*shared in the Sunday Potluck @ Mommy's Kitchen on 6/5/11

{Easy Peasy Pasta Salad}

Light, fresh, and easy peasy. Not that it has peas in it.

Because I hate peas.

This pasta salad is quick and great for summer picnics or any summer meal!

I made it today for Memorial Day.

Because it’s quick. And it’s easy.

Did I mention that already?

You can dress this up, or dress it down.

Here’s what I used:

1 box piccolini (16 oz)

(any pasta will work, and the tri colored looks great)

1/2 green bell pepper

2 small tomatoes

1/2 cup shredded cheddar cheese

1 cup Kraft Fat Free Italian dressing

(you could use any Italian dressing or even many of the vinaigrettes.)

Cook the pasta according to the package, adding salt and about 1/2 teaspoon of garlic powder to the water.

Then rinse fully in cold water.

Add the chopped pepper, tomato, and cheese. You can also add cucumber, olives, different color peppers and more.

 

Add the dressing and stir.

Refrigerate several hours or overnight to fully develop flavors.

Toss before serving.

Sprinkle with grated parmesan or romano cheese.

Have a great memorial, but don’t forget to remember.

"Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same." -Ronald Reagan

*thank you soldiers and veterans*

printable recipe

~Tina

{Holy Moses Dip}

This dip is from my friend, Lori.

I think she’s evil* because this dip is sinful.

Sinful I tell you!

*not really, she’s great ;)

Make it when you are having company over. If you don’t, you’ll probably hole up in a closet and eat it all by
yourself.

Seriously, it’s.that.good.

It’s called “Holy Moses Dip” because the first time I tasted it, I said “Holy Moses that is gooooooood!”.

I may or may not have had a mouthful of chip and dip at that point.

We need not discuss such things.

After all, I am a lady.

Ok, I just made myself laugh at that.

By the way, I have no idea what Lori calls it…? She just told me it was an amazing dip. She did not lie.

This dip and all it’s delicousness comes from just 4 ingredients.

Here’s whatcha need:

Holy Moses Dip

1 tub sour cream -16 ounces

1 package powdered ranch dressing mix (aka Hidden Valley) –4 ounces

1 package REAL bacon bits* (not the hard crunch kind) –3 ounces

1-2 cups cheddar cheese (mild or sharp, your choice, I use mild)

*the more industrious person could fry up about 6 pieces of bacon, but, I’m not that industrious.

Plus I don’t want to smell like bacon.

Y’all know you smell like it after you fry it. It’s a fact of life.

Preeeeetty simple here folks.

First plop the sour cream into a mixing bowl, like so

add the dressing

and the bacon

The cheese

oooh lookit how pretty.

Too bad we are stirring it up. Let’s just appreciate the beauty here for a second.

Enough of that, now STIR, my lovelies, stir!

Let sit a few hours or over night for the best flavor.

Then eat it, and yell out “Holy Moses that’s good!”

What? Is that just me??

Great for parties and picnics!

I suppose you could serve it with raw veggies instead of chips.

But that seems like a waste of perfectly good junk food.

I stand corrected, this is NOT junk food. I mean, look- you’ve got dairy, meat, and vegetables.

Potato chips aren’t a vegetable? I’m not sure I believe you.

I’ll consult Google next.

Did I say, “yum”?

Remember, serve to a crowd. Or you’ll be doing the walk of shame from that closet, with greasy fingers and sour cream lips!

Don’t blame me, I stamped this puppy with a warning label!

Enjoy.

Here’s the handy dandy printable recipe.

~Tina

posted at Mommy’s Kitchen Sunday Potluck for 5/29/11
posted on Fat Camp Fridays @ Mangoes & Chutney for 8/27/11 
posted at Hugs & Cook ies XOXO  10/12/11