Fresh Strawberry Pie

This pie was great!!  The crust was a different recipe than I usually use, and I cooked it on the wrong temperature so it was too tough, BUT my son made this crust a few weeks ago and it really is a good recipe. It was just my mistake :).

To me this is an "easy" strawberry pie to make because of the addition of the Jello.  I'll take easy when it's good! 

Strawberry Pie

1 cup sugar

2 tablespoons cornstarch, sifted

1 cup boiling water

 teaspoon strawberry extract

1/2 teaspoon vanilla extract

1 (3-ounce) package strawberry flavored gelatin (perhaps you could use sugar free)

2 quarts fresh strawberries, hulled and halved 

In a small saucepan, combine sugar and cornstarch, whisking well. Add 1 cup boiling water and extracts. Cook over medium heat until mixture thickens, whisking often.  Remove from heat. Add gelatin, stirring until smooth. Let mixture cool to room temperature.

Arrange strawberries in baked pie crust.  Pour cooled filling over strawberries coating completely.  Refrigerate until set, approximately 2 hours. Store covered in the refrigerator for up to 3 days.

You can serve with fresh whipped cream or Cool Whip, if desired.  

Crockpot Mexican Chicken

This may not look appealing in the photo, but EVERYONE in the family really liked this! Usually one of us isn't too crazy about something...especially when it has cream cheese, but they non-cream-cheese-likers didn't mind it one bit!

We used corn tortillas and chips as a base for our Mexican Chicken. You could also use flour tortillas.

If you can't find a frozen Mexican corn blend, then you can add a can of black beans (drained) and a can of green chilies or even chopped bell peppers.

10 chicken breast tenderloins (some were thawed, some frozen. It worked fine, but to insure that it's not too wet, thawed would be best choice) 

2 pkgs frozen corn medley

1 can Rotel

2 tablespoons ranch dip mix

1 tablespoon taco seasoning 

1 pkg cream cheese

Place ingredients into slow cooker and cook on high for 4-6 hours. Mine cooked five. Stir to shred chicken. Serve over chips or in tortillas. Top with shredded cheddar cheese and other toppings, as desired.

Monster Cookies

Monster Cookies are one of my children's favorite cookies, so when we had several of their cousins over Friday night for a husband's side of the family, "Cousin's Camp", we made Monster Cookies.  And the kids were monsters, because there weren't many cookies left!  (We didn't let them over due, but there were just 11 kids here!)

Monster Cookies

1/2 cup butter
1 cup sugar
1 cup plus, 2 tablespoons, firmly packed brown sugar
3 eggs
3/4 teaspoon light corn syrup
2 cup peanut butter
1 teaspoon vanilla
4 1/2  cups regular oats, uncooked (I used quick oats)
2 teaspoons baking soda
1/4 teaspoon salt
1 - 6 ounce package milk chocolate chips
1 cup plain M & M's

Cream butter. Gradually add sugar, beating well. Add eggs, peanut butter, vanilla, and corn syrup.  Beat well. Add oats, baking soda, and salt stirring well. Stir in remaining ingredients.

Drop dough by 1/4 cupfuls, about 4 inches apart, onto lightly greased cookie sheets or on parchment lined sheets.  Bake at 350 for 12 - 15 minutes.  Centers of cookies will be slightly soft.  Cool slightly on cookie sheets.  Transfer to wire racks to cool completely.  Makes 2 1/2 dozen.