Turtle Pies

This pie was the big hit of the family 4th of July that I missed this year since we were in Washington D.C. I couldn't be left out, so I had to try it out. I adapted the original recipe that my cousin Gwen used, but I will tell you her version too. This recipe made 3 pies -

1. for in-laws since they came and stayed at our house the day the A/C was being fixed

2. for our neighbors across the street who recommended the A/C company because they were fantastic

3. the Price's and new baby Kaleb

Turtle Pies

7 oz. coconut

1 c. pecans

1/2 c. butter

8 oz. cream cheese, room temperature

16 oz. Cool Whip

1 c. Eagle Brand milk

1 jar caramel topping

3 Oreo cookie pie crusts*

Brown coconut and pecans in melted butter in skillet. Layer half in bottom of pie crusts. Mix cream cheese, Eagle Brand, and Cool Whip in a mixing bowl. Layer half over coconut mixture and repeat layers. Refrigerate or freeze. Before serving drizzle with caramel sauce. It makes 3 pies, but if you want fuller pies, just use 2 pie shells.

*Gwen uses 9-inch deep dish pie crusts that have been baked. I'm sure that is just as great too, but I wanted a way to throw some chocolate in and not have to go the trouble of baking a pie shell.

Lady's Green Beans

Well, another baby in the Sunday school class, and another meal in the books for them. I roasted this new family a chicken (which, I will remind myself never to do again, because I have great fear that they cut into it and found some undercooked pieces...even though I checked with the meat thermometer a bajillion times), Championship Potatoes, these green beans and a delicious Turtle Pie (recipe coming). This recipe of green beans is my mother in law's recipe and they are so good. I even served them for Easter this past year.

Lady's Green Beans

8 slices bacon
1/2 c. sugar
1/2 medium onion, diced
1/2 c. vinegar
2 (16 oz.) cans French style green beans (I've also used kitchen sliced but prefer cut green beans)

Fry bacon, reserving drippings. In drippings, saute onions and add sugar and vinegar, stirring until sugar is dissolved. Drain beans and mix with liquid mixture. Place in 2 quart casserole. Crumble bacon and sprinkle on top of casserole. Cover and bake at 275 for 1.5 hours.

Peach Lemonade

What do you do when life hands you lemons (and breaks your A/C)? You make lemonade, of course, and throw some peaches in to make it that much sweeter!! That fan is going non-stop, but in the picture it doesn't look like it! This is VERY REFRESHING!!

Peach Lemonade

3 large, very ripe peaches, cubed (skin on)

1/2 c. fresh lemon juice (about 4 lemons)

1-1/4 c. sugar (I used Splenda)

3 c. water

Process peaches in food processor or blender until smooth, stopping to scrape down sides. Pour peaches through a wire-mesh strainer into a pitcher, discarding solids. Add remaining ingredients, stirring until sugar dissolves. Serve over ice, garnishing each glass with a slice of peach, if desired.

Broiled Eggplant with Creole Sauce

Well, we are back from the beach and hopefully settled here at home a while before anymore traveling! We had this for dinner last night...I didn't take a picture because I am all out of sorts in a HOT house with no air conditioning. We are very thankful that it isn't 100 degrees outside and has actually been bearable, but still...no picture with the food. Hopefully the air will be fixed soon and I'll get back to taking pictures.

I made the creole sauce to go with our chicken last night (we had a modified, no-carb version of chicken cakes), but actually liked it so well with the fresh eggplant that my father-in-law grew for me. Maybe you will like it too.

Broiled Eggplant with Creole Sauce

1 large eggplant
salt
2 Tbsp. lemon juice
2 Tbsp. olive oil
pepper

Peel eggplant and cut into 1/2 inch slices. Sprinkle each slice with salt. Let stand 30 minutes; rinse and drain well. Brush both sides of each eggplant with lemon juice and olive oil. Sprinkle with pepper. Broil eggplant 6 inches from heat about 6 minutes on each side or until lightly browned.

Creole Sauce

1/2 c. mayonnaise
1/2 c. sour cream
1 clove garlic, minced
1 Tbsp. prepared mustard
1 Tbsp. lemon juice
1/2 tsp. Creole seasoning (I used a little more - depends on your tastes)

In a small bowl, combine all ingredients. Cover and chill. Serve with eggplant.

Funnel Cake or Doughnuts

We've been in Washington D.C./Baltimore recently and here's what we were eating...good ball park food! Can't beat FUNNEL CAKE!!

When you are in the mood for funnel cake and don't have all the home necessities for making it, The Dish Washer recommends this...

Funnel Cake

1 can of biscuits

powdered sugar

Take a can of biscuits and cut into bite size pieces. Deep fry until golden brown. Drain on paper towel and coat in powder sugar.

I've never had it, but he says it is delicious...and I'm not one to argue with fried bread!

Chicken Cheese Bake

This recipe came from my home church cookbook. Another super easy recipe and very flavorful. Sister, this is the recipe I had you make at your house a while back...I forgot to tell you about the milk...OOPS!! (It still tasted good!)

Chicken Cheese Bake

4-6 pieces of chicken

1 can cream of chicken soup

1 onion

1/3 c. milk

1-1/2 c. shredded cheese

Bake chicken at 375 for 40 minutes in a baking dish. Saute onions in butter. Combine soup, onion, milk and 1 c. cheese. Pour mixture over baked chicken and sprinkle cheese. Bake for 15 minutes. Garnish with cooked broccoli spears and serve with rice.

Cornbread Salad

Because y'all are looking for fun salad recipes, I wanted to post this one too. It is very good, and I got it at the same time I got the recipe for Corn Chicken Bake.

Cornbread Salad

1 (8.5 oz.) box corn muffin mix (Jiffy)
9 slices bacon, cooked and crumbled
1/2 c. drained sweet pickle relish
1/4 c. sweet pickle relish juice
2 large tomatoes (or cherry tomatoes)
chopped onion to taste
1 c. mayonnaise

Make cornbread according to package directions, let cool. Crumble into serving bowl; add remaining ingredients; stirring until thoroughly mixed.

May be made ahead and refrigerated to serve the following day.