November 11th Friday - Strawberry Cream Pie
Posted: Fri Nov 11, 2022 9:18 am
It's Turkey Time so let's talk Turkey . . . . Gobble, Gobble, Gobble
This month is all about this fine butterball and his sidekicks also known as cranberries, sweet potatoes, mashed potatoes and gravy, green beans, corn, stuffing, and lots of pie. We will be enjoying delicious challenges based upon your favorite Thanksgiving recipes so get your fat pants out and get ready to be stuffed! This is your opportunity to not only get some great Lyaouts done but to also get some great recipes from our design team.
Remember - A new Blue Plate Special challenge is posted each Monday, Wednesday, Friday and Saturday, and participants have until the 3rd of the following month to complete and post their creations.
Prize will be a $20 Gift Certificate to their favorite online store (random drawing).....
*Winner will be chosen via Random.Org.
Strawberry Cream Pie:
INGREDIENTS:
For the crust -
1 sleeve (about 10 cracker sheets) graham crackers
2 TBSP granulated sugar
2 TBSP butter, melted
1 egg white
For the filling -
8oz. package of 1/3 reduced fat cream cheese, at room temperature
2 TBSP (heaping) powdered sugar
1 TBSP fresh lemon juice
1 cup of Cool Whip
2 cups of quartered or halved fresh strawberries
3.5 oz. container of glaze for strawberries
INSTRUCTIONS:
For the crust -
Preheat oven to 350 degrees F. Spray a 9" pie plate lightly with cooking spray. In a food processor, process the graham crackers into crumbs. Add in the 2 TBSP granulated sugar, melted butter and the egg white. Pulse a few times to combine ingredients.
Press mixture into prepared pie plate, on the bottom and up the sides. Bake in the oven for 8-10 minutes to "set" the crust.
Cool completely before filling.
For the filling -
In large bowl, combine the reduced fat cream cheese, powdered sugar, and lemon juice with electric mixer until smooth.
Fold in Cool Whip.
Spread over the baked and cooled crust.
Top with the fresh strawberries, pressing them slightly into the cream layer.
Top with the strawberry glaze. (You may not need to use the entire container) Refrigerate for at least 1 hour before serving, to allow the cream layer to firm up.
Keep leftovers refrigerated.[/b]
Your Recipe Today is...
White Cardstock or White Ledger Paper for the Background for the Cool Whip
Sprinkle of Enamel Dots for the Powdered Sugar
5+ Hearts for the Strawberries
Bit of Green for the Strawberry Leaves
Something Brown for the Crust
Photos of grandkids Kaylee and Brady along with DH and I picking strawberries.
At the Strawberry Patch
This month is all about this fine butterball and his sidekicks also known as cranberries, sweet potatoes, mashed potatoes and gravy, green beans, corn, stuffing, and lots of pie. We will be enjoying delicious challenges based upon your favorite Thanksgiving recipes so get your fat pants out and get ready to be stuffed! This is your opportunity to not only get some great Lyaouts done but to also get some great recipes from our design team.
Remember - A new Blue Plate Special challenge is posted each Monday, Wednesday, Friday and Saturday, and participants have until the 3rd of the following month to complete and post their creations.
Prize will be a $20 Gift Certificate to their favorite online store (random drawing).....
*Winner will be chosen via Random.Org.
Strawberry Cream Pie:
INGREDIENTS:
For the crust -
1 sleeve (about 10 cracker sheets) graham crackers
2 TBSP granulated sugar
2 TBSP butter, melted
1 egg white
For the filling -
8oz. package of 1/3 reduced fat cream cheese, at room temperature
2 TBSP (heaping) powdered sugar
1 TBSP fresh lemon juice
1 cup of Cool Whip
2 cups of quartered or halved fresh strawberries
3.5 oz. container of glaze for strawberries
INSTRUCTIONS:
For the crust -
Preheat oven to 350 degrees F. Spray a 9" pie plate lightly with cooking spray. In a food processor, process the graham crackers into crumbs. Add in the 2 TBSP granulated sugar, melted butter and the egg white. Pulse a few times to combine ingredients.
Press mixture into prepared pie plate, on the bottom and up the sides. Bake in the oven for 8-10 minutes to "set" the crust.
Cool completely before filling.
For the filling -
In large bowl, combine the reduced fat cream cheese, powdered sugar, and lemon juice with electric mixer until smooth.
Fold in Cool Whip.
Spread over the baked and cooled crust.
Top with the fresh strawberries, pressing them slightly into the cream layer.
Top with the strawberry glaze. (You may not need to use the entire container) Refrigerate for at least 1 hour before serving, to allow the cream layer to firm up.
Keep leftovers refrigerated.[/b]
Your Recipe Today is...
White Cardstock or White Ledger Paper for the Background for the Cool Whip
Sprinkle of Enamel Dots for the Powdered Sugar
5+ Hearts for the Strawberries
Bit of Green for the Strawberry Leaves
Something Brown for the Crust
Photos of grandkids Kaylee and Brady along with DH and I picking strawberries.
At the Strawberry Patch
