In Lieu Of Birthday Cake

For those of you who don't know, this past Sunday was Mr. Everyday's 39th birthday. We were lucky enough to have it land on the weekend, so I was able to plan a nice dinner for him, along with his parents, (little man was at Vacation Bible School) with some summer time favorites to treat him with. And to finish it off...nope not birthday cake...something even better (to him) a new raspberry pie recipe!

To me, everyone should get to have what they want for dessert on their birthday. For some, that is cake, every single year, but for others, we like to mix it up. One year I can remember asking my mom for her Peach Custard Pie. Another...I wanted pumpkin...and my birthday is in February. She was happy to oblige, after all it was my special day. Years later she had to laugh because my son requested her to make the same thing for his birthday...pumpkin pie...and his in in September. I can't say I blame him. Mom makes a pretty darn good pumpkin pie! 

The past few years, my choice as been a giant cookie cake. I'm sure you've seen the ones. The ginormous chocolate chip cookies that are frosted...oh Mylanta...they are so yummy! But for Mr. Everyday's special day, if I can include something with words raspberry pie, I know I will score major wife points! In fact, a few years ago, I attempted my very first raspberry pie from scratch for his birthday. Yeah...I got extra smooches that day! 

This year, my mom actually saved this recipe for me from the evening paper, because she knew her favorite son- in -law (yeah, he's the only one too) would flip for it. And flip for it he did...we all did. Myself, my in-laws and Alex all thought it was incredibly tasty! I'm not a huge raspberry fan, and even I was licking the spoon. Sweet, creamy, fruity... it hits all the right notes. Plus the crust...well, it's too good for words! 

I'm so happy I am able to use my love of the kitchen to treat my special guy to something extra special on his special day! If you have a raspberry lover in your house, they will adore you forever because of this pie. And when it's your birthday, don't forget to request exactly what you want for dessert...it's your right...seriously...I think it's in the constitution! Okay, maybe not, but it should be!

Raspberry Cream Pie with Coconut Crust Adapted from Dash Insert

1 (5.3 oz.) package shortbread cookies

2/3 c. packed sweetened coconut

1 stick butter, melted

3 (6 oz.) containers fresh raspberries, divided

1 (14 oz.) can sweetened condensed milk

3 large egg yolks, beaten

2 tsp. cornstarch

4 oz. cream cheese, at room temperature

Powdered Sugar

In a food processor, pulse cookies until finely ground. Add coconut and pulse to mix. Add butter. Pulse to mix (will resemble dough). Spoon into an 8-inch pie plate. Using fingers, press in bottom and up sides to form crust. Freeze for 15 minutes.

Place a fine mesh strainer over a small sauce pan. Press 1 container of the raspberries into strainer. Using the back of a wooden spoon, press them through, "juicing" them. You need approximately 1/3 cup of juice. Discard solids. Whisk juice, egg yolks, cornstarch and condensed milk. Cook over medium heat, stirring constantly, until it just starts to simmer, about 8 minutes. Remove from heat and transfer to a medium bowl. Using electric mixer, beat in cream cheese until smooth. Allow to cool 5 minutes. Poor into crust. Refrigerate at least 2 hours. Top with other 2 containers of raspberries and sprinkle with powdered sugar before serving. 

Shared on Lady Behind The Curtain July 24, 2013
Shared on The Country Cook July 26, 2013

Raspberries at Very Good Recipes
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For those of you who don't know, this past Sunday was Mr. Everyday's 39th birthday. We were lucky enough to have it land on the weekend, so I was able to plan a nice dinner for him, along with his parents, (little man was at Vacation Bible School) with some summer time favorites to treat him with. And to finish it off...nope not birthday cake...something even better (to him) a new raspberry pie recipe!

To me, everyone should get to have what they want for dessert on their birthday. For some, that is cake, every single year, but for others, we like to mix it up. One year I can remember asking my mom for her Peach Custard Pie. Another...I wanted pumpkin...and my birthday is in February. She was happy to oblige, after all it was my special day. Years later she had to laugh because my son requested her to make the same thing for his birthday...pumpkin pie...and his in in September. I can't say I blame him. Mom makes a pretty darn good pumpkin pie! 

The past few years, my choice as been a giant cookie cake. I'm sure you've seen the ones. The ginormous chocolate chip cookies that are frosted...oh Mylanta...they are so yummy! But for Mr. Everyday's special day, if I can include something with words raspberry pie, I know I will score major wife points! In fact, a few years ago, I attempted my very first raspberry pie from scratch for his birthday. Yeah...I got extra smooches that day! 

This year, my mom actually saved this recipe for me from the evening paper, because she knew her favorite son- in -law (yeah, he's the only one too) would flip for it. And flip for it he did...we all did. Myself, my in-laws and Alex all thought it was incredibly tasty! I'm not a huge raspberry fan, and even I was licking the spoon. Sweet, creamy, fruity... it hits all the right notes. Plus the crust...well, it's too good for words! 

I'm so happy I am able to use my love of the kitchen to treat my special guy to something extra special on his special day! If you have a raspberry lover in your house, they will adore you forever because of this pie. And when it's your birthday, don't forget to request exactly what you want for dessert...it's your right...seriously...I think it's in the constitution! Okay, maybe not, but it should be!

Raspberry Cream Pie with Coconut Crust Adapted from Dash Insert

1 (5.3 oz.) package shortbread cookies

2/3 c. packed sweetened coconut

1 stick butter, melted

3 (6 oz.) containers fresh raspberries, divided

1 (14 oz.) can sweetened condensed milk

3 large egg yolks, beaten

2 tsp. cornstarch

4 oz. cream cheese, at room temperature

Powdered Sugar

In a food processor, pulse cookies until finely ground. Add coconut and pulse to mix. Add butter. Pulse to mix (will resemble dough). Spoon into an 8-inch pie plate. Using fingers, press in bottom and up sides to form crust. Freeze for 15 minutes.

Place a fine mesh strainer over a small sauce pan. Press 1 container of the raspberries into strainer. Using the back of a wooden spoon, press them through, "juicing" them. You need approximately 1/3 cup of juice. Discard solids. Whisk juice, egg yolks, cornstarch and condensed milk. Cook over medium heat, stirring constantly, until it just starts to simmer, about 8 minutes. Remove from heat and transfer to a medium bowl. Using electric mixer, beat in cream cheese until smooth. Allow to cool 5 minutes. Poor into crust. Refrigerate at least 2 hours. Top with other 2 containers of raspberries and sprinkle with powdered sugar before serving. 

Shared on Lady Behind The Curtain July 24, 2013
Shared on The Country Cook July 26, 2013

Raspberries at Very Good Recipes
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It's Almost Time

Berry season is just around the corner for most of us; and for some of you, maybe it's even closer than it is for me. We usually kick off our Memorial Day weekend with strawberry picking, and then the berry love continues right on through summer. Raspberries, red and black, blueberries....oh we love our berries!

I've told you before how raspberry crazy Mr. and Little Everyday are, so during the warm months, I try really hard to find as many recipes as I can using them. But during the colder months, they aren't something I'm really on the lookout for. However, I was always taught to never look a gift horse in the mouth. See, back in February my father in law was given an obscene amount of frozen black raspberries and he generously offered to share with us. So I filled a few bags, brought them home and popped them in the freezer, knowing at some point I would find the perfect use for them.

Then all of a sudden it was Easter weekend, and we were going to be celebrating with my parents on Good Friday evening, mom making a huge meal (it was actually the "re-do" from my birthday supper she was to ill to make), and I offered to take dessert. I knew I wanted something spring inspired, maybe with berries...and that's when I remembered those beauties just hanging out in the chest freezer.

These are so incredibly pretty! The layers of berries and cream create these perfect colored bars. Oh, and not to mention they are super easy and scrumptious too. Plus, with warmer weather coming, they would make a great dessert for a hot summer day when only a frozen treat will do!

Berry season is coming, and will be here before we know it' I'm so glad I'm prepared with this great new recipe, and I hope you are too!

Frozen Raspberry Cream Bars Adapted from Taste of Home
2 c. crushed vanilla wafers (about 65 wafers)
1/4 c. butter, melted
2 c. frozen unsweetened black raspberries, do NOT thaw
3/4 c. sour cream
1 c. half and half
1/2 c. sugar

In a bowl, combine the wafer crumbs and butter. Grease a 8 x 8 baking dish. Press half of the crumb mixture into dish. Set remaining crumb mixture aside. Sprinkle berries over crust. In a bowl, combine sour cream and sugar; gradually stir in half-and-half until smooth, whisking to combine. Pour over berries. Sprinkle with remaining crumb mixture. Cover and freeze for 3 hours or until firm. You can allow these to sit for about 10 minutes to make for easier cutting, but I actually prefer to serve them frozen.

Shared on The Country Cook Apr. 19, 2013
Shared on Make Ahead Meals Apr. 22, 2013
Shared on Mandy's Recipe Box Apr. 23, 2013
Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013

Raspberry at Very Good Recipes
Pin It

Berry season is just around the corner for most of us; and for some of you, maybe it's even closer than it is for me. We usually kick off our Memorial Day weekend with strawberry picking, and then the berry love continues right on through summer. Raspberries, red and black, blueberries....oh we love our berries!

I've told you before how raspberry crazy Mr. and Little Everyday are, so during the warm months, I try really hard to find as many recipes as I can using them. But during the colder months, they aren't something I'm really on the lookout for. However, I was always taught to never look a gift horse in the mouth. See, back in February my father in law was given an obscene amount of frozen black raspberries and he generously offered to share with us. So I filled a few bags, brought them home and popped them in the freezer, knowing at some point I would find the perfect use for them.

Then all of a sudden it was Easter weekend, and we were going to be celebrating with my parents on Good Friday evening, mom making a huge meal (it was actually the "re-do" from my birthday supper she was to ill to make), and I offered to take dessert. I knew I wanted something spring inspired, maybe with berries...and that's when I remembered those beauties just hanging out in the chest freezer.

These are so incredibly pretty! The layers of berries and cream create these perfect colored bars. Oh, and not to mention they are super easy and scrumptious too. Plus, with warmer weather coming, they would make a great dessert for a hot summer day when only a frozen treat will do!

Berry season is coming, and will be here before we know it' I'm so glad I'm prepared with this great new recipe, and I hope you are too!

Frozen Raspberry Cream Bars Adapted from Taste of Home
2 c. crushed vanilla wafers (about 65 wafers)
1/4 c. butter, melted
2 c. frozen unsweetened black raspberries, do NOT thaw
3/4 c. sour cream
1 c. half and half
1/2 c. sugar

In a bowl, combine the wafer crumbs and butter. Grease a 8 x 8 baking dish. Press half of the crumb mixture into dish. Set remaining crumb mixture aside. Sprinkle berries over crust. In a bowl, combine sour cream and sugar; gradually stir in half-and-half until smooth, whisking to combine. Pour over berries. Sprinkle with remaining crumb mixture. Cover and freeze for 3 hours or until firm. You can allow these to sit for about 10 minutes to make for easier cutting, but I actually prefer to serve them frozen.

Shared on The Country Cook Apr. 19, 2013
Shared on Make Ahead Meals Apr. 22, 2013
Shared on Mandy's Recipe Box Apr. 23, 2013
Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013

Raspberry at Very Good Recipes
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Pina Colada Fruit Salad

You can take a tropical vacation right at home with this Pina Colada Fruit Salad! The colorful blend of fruit along with a frozen pina colada mixer and fruit juice make this a unique salad your guests or your taste buds won't soon forget. This recipe has a 5 star rating from Taste of Home.

Print Recipe

Pina Colada Fruit Salad

1 1/2 cups green grapes

1 1/2 cups red seedless grapes

1 1/2 cups fresh blueberries

1 1/2 cups halved fresh strawberries

1/2 cup fresh raspberries

1 (8 ounce) can pineapple chunks, drained

1 (10 ounce) can frozen non-alcoholic pina colada mix, thawed

1/2 cup sugar

1/2 cup pineapple-orange juice

1/8 teaspoon almond extract

1/8 teaspoon coconut extract

In a large serving bowl, combine green grapes, red grapes, blueberries, strawberries, raspberries, and pineapple. In a separate bowl, combine the pina colada mix, sugar, fruit juice, almond extract, and coconut extract; whisk until sugar is dissolved. Pour mixture over fruit, toss to coat. Chill until serving.

The wonderful dressing for this fruit salad is made from frozen pina colada mix, sugar, pineapple-orange juice, almond extract, and coconut extract.

Mix the ingredients for the dressing, pour over the fruit, and toss to coat. Chill until serving.

This is not your ordinary fruit salad, this is one you have to try!





This recipe was shared with:
Our Delightful Home Linky
Momnivore's Dilemma Creative Juice Thursday
Miz Helen's Full Plate Thursday
Newlyweds Recipe Linky
Bizzy's Recipe Box
Melt in your Mouth Monday
Mop it up Mondays
Country Momma Cooks Link and Greet
These Peas Taste Funny Link it up Thursday

You can take a tropical vacation right at home with this Pina Colada Fruit Salad! The colorful blend of fruit along with a frozen pina colada mixer and fruit juice make this a unique salad your guests or your taste buds won't soon forget. This recipe has a 5 star rating from Taste of Home.

Print Recipe

Pina Colada Fruit Salad

1 1/2 cups green grapes

1 1/2 cups red seedless grapes

1 1/2 cups fresh blueberries

1 1/2 cups halved fresh strawberries

1/2 cup fresh raspberries

1 (8 ounce) can pineapple chunks, drained

1 (10 ounce) can frozen non-alcoholic pina colada mix, thawed

1/2 cup sugar

1/2 cup pineapple-orange juice

1/8 teaspoon almond extract

1/8 teaspoon coconut extract

In a large serving bowl, combine green grapes, red grapes, blueberries, strawberries, raspberries, and pineapple. In a separate bowl, combine the pina colada mix, sugar, fruit juice, almond extract, and coconut extract; whisk until sugar is dissolved. Pour mixture over fruit, toss to coat. Chill until serving.

The wonderful dressing for this fruit salad is made from frozen pina colada mix, sugar, pineapple-orange juice, almond extract, and coconut extract.

Mix the ingredients for the dressing, pour over the fruit, and toss to coat. Chill until serving.

This is not your ordinary fruit salad, this is one you have to try!





This recipe was shared with:
Our Delightful Home Linky
Momnivore's Dilemma Creative Juice Thursday
Miz Helen's Full Plate Thursday
Newlyweds Recipe Linky
Bizzy's Recipe Box
Melt in your Mouth Monday
Mop it up Mondays
Country Momma Cooks Link and Greet
These Peas Taste Funny Link it up Thursday

reade more... Résuméabuiyad