Categories

Blueberry Crumb Bars | alidaskitchen.com

Blueberry Crumb Bars #SundaySupper

Blueberry Crumb Bars combine juicy fresh blueberries with a brown sugar crust and crumble topping for a delicious taste of blueberry crumb pie in an easy to make bar cookie.

Blueberry Crumb Bars | alidaskitchen.com

The month of July is National Picnic Month, and what better way to celebrate than to gather together some favorite picnic recipes to share with friends and family! That is the theme for Sunday Supper this week, and we have the honor of celebrating with our friends at Gallo Family Vineyards.  A picnic with tasty grillables, sandwiches and all kinds of salads, fresh product and dessert, paired with a favorite glass of wine…sounds pretty perfect!

A quintessential picnic dessert is a fresh fruit pie, with favorites such as strawberry, peach or blueberry topping the list. However these days when meal planning for picnics and with two little kids constantly underfoot, my main goal for anything in life is EASY….

Read more

Easy Ice Cream Pie #recipe uses only 3 ingredients, so good! | alidaskitchen.com

Easy Ice Cream Pie

CBIAS Disclosure Easy Ice Cream Pie | alidaskitchen.com #PlanAhead

Easy Ice Cream Pie is a delicious, creamy pie that can be made in minutes and chilled to perfection.  With this dessert, some family size meals and more, you have an instant dinner party in your freezer!  

In preparation for holiday celebrations and entertaining, it’s that time of year when you’re making your lists and checking them twice.  If you’re like me, you have it all planned out…or so you think.  Then your kids take a short 20 minute nap, have extra activities for the holidays, they need you to play trains, need help put on socks, or just neeeeeeeed something! Sound familiar?  (please say yes!)   Life happens, right?   That’s why I have found some tricks to help make meals and entertaining easier during this busy holiday season….

Read more

Sweet Potato Pie without crust and a brown sugar-oat topping | alidaskitchen.com

Crustless Sweet Potato Pie

Tracking Pixel#PAMSmartTips Disclosure #PAMSmartTips Disclosure

Sweet Potato Pie made without crust | alidaskitchen.com #PAMSmartTips #ad

Crustless Sweet Potato Pie is a delicious pie made with sweet potatoes, a brown sugar-oat crumble topping and without a crust.!  Since there is no crust, this dessert is a healthier alternative and super easy to make!

Every Thanksgiving, I look forward to making Crustless Pumpkin Pie.  It’s always delicious, a bit healthier, and never disappoints.   This year I thought it would be fun to mix things up and try a sweet potato version of this favorite pie.  I love sweet potatoes just as much as I love pumpkin, so why not try a Crustless Sweet Potato Pie!…

Read more

pasta pizza pie

Pasta Pizza Pie

Pasta Pizza Pie combines two Italian favorites (and two of my favorites!) into a delicious pizza-inspired baked pasta.  First, you start by baking a pasta “crust.”  Then you spread your favorite pasta sauce over the crust and top it with your favorite toppings.  I used a 12-inch saute pan in lieu of a pizza pan, and it worked great!

Pasta Pizza Pie puts a fun twist on pizza and a fun twist on pasta,…and incidentally since it’s also a “pie,” this Pasta Pizza Pie is perfect for today, March 14th (3.14)…”Pi Day!”


Pasta Pizza Pie
 
Yields: 4 servings
Ingredients
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 large onion, chopped*
  • 1 cup sliced mushrooms (I used baby bellas)*
  • 2 garlic cloves, minced *
  • 1 egg, beaten
  • ¼ cup milk (I used skim)
  • 8 ounces (1/2 of a 1 pound box) rotini-shaped pasta, cooked and drained
  • 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
  • 1½ cups of your favorite pasta sauce (I used Muir Glen Tomato Basil)
  • crushed red pepper flakes, to taste
  • * substitute with your favorite pizza toppings
Instructions
  1. Preheat oven to 350 degrees. Spray 12-inch saute pan or pizza pan with cooking spray and set aside.
  2. In a large skillet, heat oil over medium heat. Add onion and mushrooms and cook until tender, about 5 to 7 minutes, stirring occasionally. In the last minute, add minced garlic and stir for 1 minute. Remove from heat.
  3. In a medium bowl, stir egg, milk, pasta and ½ cup cheese. Spread pasta mixture in prepared pizza pan. Bake this pasta crust for 20 minutes.
  4. Remove pasta crust from oven and spread sauce over crust. Top with onion-mushroom mixture. Sprinkle with remaining cheese. Shake crushed red pepper flakes over cheese.
  5. Bake for 15 minutes, or until cheese is melted. Let stand 5 minutes before serving.

Source: Campbell’s Kitchen

easy creamy s'more pie

Easy Creamy S’more Pie

This Easy Creamy S’more Pie is very simple to make and tastes like a chilly, creamy version of a s’more.  It starts with a graham cracker crust, topped with a smooth chocolate layer. It is then topped with a fluffy marshmallow layer, which has a similar consistency to the soft, pillow center of a marshmallow that has been toasted in the fire. The result is a creamy, delicious s’more pie.
This pie is made with only 5 simple ingredients, which can be kept on hand at all times. The hands on time takes less than 10 minutes, making this pie a cinch to make any time.
Easy Creamy S’more Pie pie is a refreshing treat for a hot summer day, a tasty way to end any day or share with family and friends. The recipe is easily doubled, making it perfect for get-togethers or to have one as a spare. Enjoy!

Easy Creamy S’more Pie
 
Yields: 6-8 servings
Ingredients
  • 1 pre-made graham cracker pie crust
  • 1½ cups miniature marshmallows
  • 1¼ cup skim milk, divided
  • 1 (1.4 ounce) package instant chocolate pudding
  • 4 ounces COOL WHIP whipped topping
  • COOL WHIP whipped topping, optional, for garnish
  • graham cracker crumbs, optional for garnish
  • chocolate squares, optional for garnish
Instructions
  1. Stir marshmallows and ¼ cup milk together in a microwave safe bowl. Microwave on high for 1½ minutes and stir. Continue to microwave and stir in 30 second increments until marshmallows are melted. Refrigerate until cooled (about 40 minutes).
  2. Once marshmallow mixture has cooled, fold in 4 ounces of COOL WHIP whipped topping.
  3. Whisk together the pudding mix and remaining 1 cup of milk for about 2 minutes or until mixture thickens.
  4. Pour pudding mixture into graham cracker pie crust.
  5. Spoon dollops of marshmallow mixture on top of pudding mixture, and then gently spread using a silicone spatula.
  6. Refrigerate for at least 4 hours to overnight. Decorate with additional COOL WHIP whipped topping, chocolate squares, and graham cracker crumbs, as desired.

 

Adapted from Kraft and allrecipes

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

no-bake peanut butter pie

No-Bake Peanut Butter Pie

My initial impression of this No-Bake Peanut Butter Pie was that it’s a perfect pie for summer. While I still believe that to be true, let’s be honest. This pie is so amazingly delicious (and easy!) it should not be limited to any single season or occasion.  This pie is the perfect any time pie!

We all know, some of the best desserts are quick and easy.  This No-Bake Peanut Butter Pie is no exception.  It can be whipped together in a matter of minutes, and then just popped in the freezer until time to serve.  The texture is smooth and creamy, almost like an ice cream pie. The peanut butter flavor is nicely balanced with the COOL WHIP whipped topping and cream cheese. I halved the amount sugar from the original recipe, and the result was just the right amount of sweetness.

The recipe makes two pies, one for now, one to share, or to simply make ahead for later.  It’s great for a holiday, potluck or really any day.  The ingredients will soon become pantry staples in my house (thanks to Mike!), so we can enjoy this any time pie…any time!

No-Bake Peanut Butter Pie
 
Yields: 2 pies, 8-10 servings per pie
Ingredients
  • 1 block (8 ounces) ⅓ less fat cream cheese, softened
  • 1 cup natural peanut butter (chunky or creamy)
  • ½ cup powdered sugar
  • 1 can (14 ounces) fat free sweetened condensed milk
  • 12 ounces COOL WHIP Whipped Topping (I used COOL WHIP FREE Whipped Topping)
  • 2 ready made pie crusts (graham cracker or chocolate cookie)
  • additional COOL WHIP Whipped Topping, for topping
  • chocolate syrup, for topping
  • peanut butter cup candies, chopped, for topping
Instructions
  1. Put cream cheese, peanut butter and powdered sugar in a large bowl. Beat on medium for about 3 minutes, or until combined and fluffy. Gradually add milk, beating until well-blended.
  2. Fold in COOL WHIP until combined.
  3. Divided mixture evenly between 2 pie crusts.
  4. Freeze pies until set (at least 2 hours hour to overnight).
  5. Before serving, remove from freezer and (if solid) let sit for 10 minutes before cutting. In the meantime, decorate as desired using COOL WHIP whipped topping, chocolate syrup, peanut butter cup candies or whatever inspires you. Then slice, serve and enjoy!

Adapted from Cooking Light

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

easy peanut butter butterfinger cheesecake pie

Butterfinger Cheesecake Pie

Today is March 14th, which means it’s National Pi(e) Day!  So in honor of this day, I am sharing with you Butterfinger Cheesecake Pie.  I am not lying when I tell you this is one of the best desserts I have ever had.  Plus, it is super easy to make, making it an ideal make-ahead dessert for a party, potluck, or simply to celebrate Pi!

The hands-on time takes less than 15 minutes, and the bulk of that time is in chopping the candy.  The pie is baked to set the cheesecake filling and then chilled for several hours (overnight works great).  I used a premade graham cracker pie crust.  A from-scratch crust is pretty easy to make though.  It all works.

The result is a delicious slice of cheesecake filled with chunks of Butterfinger – so good.  I love this recipe because you can easily swap out the Butterfinger for the same amounts of whatever candy or cookie mix-ins strikes you.  You can also mix up the crust, using a chocolate cookie crust, graham cracker, or whatever you like.  The possibilities are endless, though I am quite happy to celebrate this day with a piece of Butterfinger Cheesecake Pie.  Happy Pi Day!

Butterfinger Cheesecake Pie
 
Yields: 8 servings
Ingredients
  • 9-inch graham cracker pie crust
  • 2 8-ounce packages Neufchâtel cream cheese (the ⅓ less fat variety), room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups Butterfinger candy, chopped - separated (I used an entire 12.5 ounce bag of 'fun size')
  • chocolate syrup (optional)
  • whipped cream (not pictured, optional)
Instructions
  1. Preheat oven to 325 degrees.
  2. Using an electric mixer (or hand mixer) set to medium-high, beat cream cheese, sugar, eggs, and vanilla until well-blended.
  3. Fold in 2 cups candy, mixing until combined.
  4. Pour cream cheese mixture into pie crust (it will be very full!). Bake for 40-45 minutes, or until filling has set. Remove from oven and let cool for about 30 minutes. Sprinkle remaining candy over the top (or save some to use as garnish) and chill in the refrigerator for 8 to 10 hours (or overnight).
  5. Garnish with crushed candy, chocolate syrup and/or whipped cream, as desired, before serving.
Notes
Adapted from Real Simple

 

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie

Crustless Pumpkin Pie is a delicious, pumpkin pie made a little healthier without the crust. This is always a favorite dessert and is a lighter, healthier alternative to a traditional pie.   A must-make for the holidays!

Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!

This pie is so good and very easy to make.  In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender.  It turned out great!  These days, I don’t have a blender, and I’m a little more cautious when baking.

Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie.  It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time.  I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie
 
Yields: 8 servings
Ingredients
Brown Sugar Topping
  • ¼ cup brown sugar, packed
  • ¼ cup rolled oats
  • 1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
  • ¼ teaspoon cinnamon
Pie
  • 1 can (15 ounces) pumpkin puree
  • 1 can (12 ounces) evaporated skim milk
  • 2 eggs (or 3 egg whites)
  • ½ cup brown sugar
  • ½ cup whole wheat pastry flour or all-purpose flour
  • ¾ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
  2. Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
  3. In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
  4. In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
  5. Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

Adapted from Betty Crocker

Lime Tart

While I’m a peanut butter and chocolate lover by trade, I would happily eat this Lime Tart for dessert every night. Truth be told, Mike and I may have enjoyed this tart for 4 nights in a row.  I am still dreaming about it.  It is refreshing, the perfect balance of tangy and sweet, creamy and just plain good! 

Bonus – it’s very easy to make! The crust can be quickly mixed together and the filling can be made while the crust bakes.  Next pour the filling in the crust (warm or cool), bake again and then chill.  The hardest part is the wait!   

Another bonus – this Lime Tart is done light! I used fat free sweetened condensed milk, and I used light butter.  As a result, fat and calories were reduced by approximately 45% and 12% respectively, when compared to their full far counterparts.  Even with these adjustments, this tart definitely tastes like an indulgence!

Since this dessert uses 4 egg yolks, naturally you will have 4 egg whites leftover. Stay tuned later this week, as I have an incredible and healthy veggie-filled use for those egg whites!

Lime Tart
Yields 8 servings

1 1/2 cup graham cracker crumbs

2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted light butter, melted
1 can (14 ounces) fat free sweetened condensed milk
3/4 cup fresh lime juice (from 3 to 5 limes)
4 large egg yolks
Pinch salt
Grated lime zest, for garnish (optional) 
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together graham cracker crumbs and 2 tablespoons of sugar.  Add butter and mix until combined.  Transfer  mixture to a 9-inch tart pan with a  removable bottom.  Pat into bottom and up sides.  Place on baking sheet, and bake until crust is fragrant and slightly colored (about 10 minutes). 
  3. Meanwhile, in a medium bowl combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar – whisk until smooth. 
  4. Pour lime mixture into crust (warm or cool is fine).  Return to oven,  on baking sheet.  Bake until filling is set around edge but slightly loose in center (20 to 25 minutes).  
  5. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Garnish with zest, if desired, and serve. 

Nutrition Information per Serving (1/8 of tart)
 Calories = 321 ~ Fat = 7.4g ~ Carbohydrates = 58.3g ~ Protein = 6.2g

Adapted from Everyday Food

rp_DSC05905.JPG

Fresh Strawberry Pie ~ Lightened up!

Let’s just get this out in the open.  Yes, I am doing another strawberry recipe.  And yes, I am doing another strawberry recipe with yogurt.  Every year around the Fourth of July, I look forward to making this healthy version of a strawberry pie.  It just so happens to coincide my Strawberry Yogurt Muffins post from Wednesday.  I promise you a break from strawberry and yogurt recipes in the coming weeks.  In fact, there are even some indulgent recipes on the horizon!

There are 3 parts to making this pie.  The first step is making yogurt cheese, which is draining plain yogurt through cheesecloth.  This step needs to be done a day in advance, as the yogurt needs at least 16 hours to drain.

Part 2 is making the crust.  This crust is a simple stir and roll crust which uses oil instead of shortening.  It is nice and thin, and serves as the perfect vehicle for the rest of the pie. 

The last step involves mixing the yogurt cheese with sugar, vanilla and chopped strawberries; then pouring that mixture in the crust and topping/decorating with strawberry halves.  It is all very easy.

Now I do not want to mislead you into believing this pie is a replica of its sugary, fat-laden counterpart because it is not. It is, however, delicious, light and healthy!  It’s a wonderful summer dessert!

 Happy pre-Fourth of July and have a great weekend!

Fresh Strawberry Pie ~ Lightened up!
Yields 8 servings

16 oz plain yogurt
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar (adjust amount to taste and the sweetness of your berries)
1 cup diced strawberries
approximately 1/2-1 pound strawberries, halved (the amount depends on the size of your berries)
1 tablespoon strawberry preserves (optional) – amount many vary depending on size of strawberries
1 Stir ‘n Roll Pie Crust (recipe below)

  1. Make yogurt cheese:  Arrange wire strainer lined with double thickness cheesecloth (or coffee filters) over bowl.  Spoon yogurt into lined strainer; cover with plastic wrap and refrigerate until liquid has drained from yogurt and yogurt is very thick (16-24 hours).  Discard liquid.
  2. Combine yogurt cheese, vanilla extract, powdered sugar, and diced strawberries.
  3. Pour yogurt mixture in cool pie crust, spreading evenly.  Top with strawberry halves.
  4. Optional (see note below):  Microwave strawberry preserves for 5-10 seconds, just to melt it.  Then with a spoon or silicone pastry brush, brush the strawberries with preserves. 
  5. Refrigerate for 2 hours, or until serving.

Note:  If you do not plan on serving this immediately, I highly recommend using the preserves in order to seal and preserve the appearance of the berries.  It gives them a little shine as well, which can be nice.

Stir ‘n Roll Pie Crust
Yields 1 9″ pie crust

1 cup flour
1/2 teaspoon salt (optional)
1/4 cup canola oil
3 tablespoons cold skim milk

  1. Preheat oven to 425 degrees.
  2. In medium bowl, combine flour and salt; stir in oil and milk just until blended. Form dough into a smooth ball.
  3. Dampen counter top.  Place 12 x 15 inch sheet of waxed paper on dampened counter.  Place pastry on paper; cover with another sheet of waxed paper.  Roll dough into a 12 inch circle, turning dough and paper over once to roll evenly.
  4. Peel off top paper.  Lift dough and paper, and place dough-side down in pie plate, fitting dough to the plate.  Carefully peel off the remaining paper. 
  5. Trim edge so it fits evenly with the pie plate.  Prick dough with fork, and press edges with tines of fork. 
  6. Bake until golden brown (12 to15 minutes).  Remove to wire rack to cool.

Adapted from The Best of Byerly’s Cookbook