No-Bake Mini Strawberry Pie Recipe



No-Bake Mini Strawberry Pie Recipes

I’ve been seeing a lot of recipes using strawberries lately! You usually find them around certain holidays such as Memorial Day or Fourth of July. I love strawberries and wanted to create my own quick and easy recipe using strawberries! Strawberry pie just sounds delicious so the recipe I am sharing with you is quick, easy, simple, and delicious. You only need a few ingredients and your No-Bake Mini Strawberry Pies are ready!

I usually don’t like to make large desserts. Why? Because I have little self control when an entire pie is sitting in my house with easy access. I found a way to create mini-pies so that I can control my serving size and limit my portions.

The recipe I’m sharing with you is the No-Bake Mini Strawberry Pie Recipe!

You’ll need:

  • Ready Made No-Bake Mini Graham Cracker Crusts (found in the baking aisle)
  • Vanilla Pudding (I use the Snack Pack Pudding Cups)
  • Fresh Strawberries
  • Whipped Cream

That’s it!

Mini Strawberry Pie Recipe

First, spread a thin layer of vanilla pudding on the graham cracker crust. Make sure you cover the sides as well. This will help the strawberries to stick to the bottom.

Mini Strawberry Pie

Slice your strawberries into thin slices. I love using my Strawberry Slicer to slice up my strawberries! It’s quick and easy! (Just be careful–blades are sharp!)

Strawberry Slicer

Strawberry Slicer

Fill your graham cracker crust cup with the sliced strawberries.

Mini Strawberry Pie

Cover the strawberries with whipped cream. Place two slices of strawberries on top. Chill and serve!

Mini Strawberry Pie

Recipe: Quick and Easy Quesadillas



Need an easy dinner or lunch recipe that doesn’t require too much time? I make these often for my family and my kids love them! You can change them up by adding different ingredients like pinto beans, or your favorite veggies.

Quick and Easy Quesadillas

Corn tortillas
1 16 oz. bag shredded sharp cheddar cheese
1 large tomato, diced
1 ripe avocado, diced
1 15 oz. can black beans, drained
sour cream (for serving)
taco sauce or salsa (for serving)
butter

Instructions:
Heat a skillet on medium to low heat. Add a dab of butter. Place one corn tortilla on the pan. Sprinkle cheese evenly on tortilla. Place diced tomato, avocado, and beans on top of the cheese. Press a second tortilla on top. Let the quesadilla slowing brown before turning it. When turing it, you may need to use your hand so that the toppings do not fall out.
Cook the quesadilla about 2-3 minutes on each side.  Makes about 4 quesadillas.

Cut each quesadilla into 4 triangles using a pizza cutter.  Serve with sour cream and taco sauce or salsa.

Recipe: Chicken Pesto Pizza



This is on of my favorite homemade pizza recipes that I make often. Instead of the usual pizza toppings, using pesto, chicken, black olives and artichoke hearts makes for a delicious and interesting change! There should be enough toppings to make two pizzas. You can purchase pre-made pizza crusts at your grocery store or make your own crust. I have included my favorite crust recipe as well. It is easy to make and my son loves to help me knead it and roll it out!

Chicken Pesto Pizza

1 chicken breast, cooked and diced (I season mine first)
1 6-8 oz. jar basil pesto sauce
1 16 oz. bag of shredded mozzarella cheese
1 12 oz. jar of marinated artichoke hearts, chopped
1 2.25 oz. can sliced black olives
1 jar pizza sauce for dipping (optional)

Instructions:
Spread an even layer of pesto sauce on the uncooked crust.
Place the chicken, black olives and artichoke hearts evenly on top of the pesto sauce. Sprinkle a liberal amount of cheese on the top. Bake according to directions on pre-made crust package. You will have left over pesto sauce. Use pizza sauce for dipping.

 

Easy Homemade Pizza Dough (familyfun.com) 

1 cup plus 2 Tb. warm water (105-115 degrees)
2 1/4 tsp. active dry yeast (a 1/4 oz. envelope)
a pinch of sugar
About 3 cups unbleached flour
1 1/4 tsp. salt
2 Tb. olive oil

Instructions:
Pour the water into a small bowl and sprinkle the yeast and sugar over it. Let the mixture stand until it becomes slightly foamy, then stir it until the yeast dissolves. In a large bowl, combine the flour and salt. Add the yeast mixture and the oil to the flour and stir until a soft dough forms.

Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough. Add a little more flour if the dough is too sticky to handle, but not too much that it becomes stiff and dry. Continue kneading until the dough is smooth and springs back when pinched, about 10 minutes.

Lightly oil the inside of a large bowl. Place the dough in the bowl and turn it over once so that the top, and bottom will be coated with oil. Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in volume, about 1 1/2 hours.

Flatten the dough with your fist. Cut it in two and shape each piece into a ball.

On a floured surface, roll out each piece of dough into a round shape.  Carefully place the crust on a pizza baking sheet or baking stone.

After placing toppings on your crust, bake each pizza at 425 degrees for 10-12 minutes or until golden.

This crust is also great for stuffed pizzas!

Recipe: Sweet Potato Pancakes



I love to add ingredients to pancakes to make them extra special! My kids absolutely love pancakes and have always enjoyed them with added banana. I decided to try adding some left over baked sweet potato and they turned out so wonderful! I am excited to share this delicious recipe!

Sweet Potato Pancakes

1 1/2 cups pancake mix (I use Log Cabin All Natural)
2 eggs
2/3 cup plus 2-3 Tb. milk
2 Tb. plain unsweetened applesauce (oil substitute)
1/2 cup mashed baked sweet potato
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 Tb. ground flax seed

Instructions:
Preheat griddle to 375 degrees. Mix pancake mix, eggs, apple sauce, milk, sweet potato, vanilla, spices and flax seed. Combine until lumps disappear. Use a 1/4 cup measuring cup to measure each pancake. Pour the batter onto a lightly greased griddle. Turn pancake when bubbles form on the top. Only turn the pancake once and cook for 60 seconds on the other side.  Makes 10-11 pancakes.

Tip: bake the sweet potato the night before you plan to make them so it is ready to add in the morning!