Homemade Graham Cracker Pie Crust

Hey Everyone,

Here is a delicious and crazy simple recipe for homemade graham cracker crust. It's not the healthiest, but there isn't any GMO, MSG, or other crazy stuff you can't pronounce.

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Homemade Graham Cracker Pie Crust

 

Ingredients:

• 1 1/2 c finely ground graham cracker crumbs
• 6 TBSP melted butter
• 1/3 c sugar

Directions:- Mix all ingredients together in a bowl until well blended. Press evenly into pie pan.

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Waa laa! Easy and quick, right? Yeah!

Homemade No Bake Cheesecake

Hey Y'all,

A friend of mine made this for me many years ago and it was delicious, so I asked for the recipe. After she gave it to me I tried to make it, but it just didn't taste right. So, I tweaked, tested, and changed the recipe until it was perfect.



 

 You know the cheesecake from the store that's in a box and you add milk, stir then pour in a graham cracker crust? Yes, it's delicious, but it's filled with so much junk and things you can't even pronounce. This recipe is healthier and you know exactly what is going into. It's so darn easy & delicious, you will never go back to store-brand box cheesecake again.

 

 

 

Homemade No Bake Cheesecake

Ingredients:

• Graham Cracker Crust (see here for recipe)
• 8 oz. cream cheese (at room temp)
• 1/3 cup of sugar (Evaporated Cane Juice is great for this, or an even healthier choice would be Xylitol)
• 1 TSBP lemon juice
• 1/2 heavy whipping cream or sour cream (I prefer the sour cream for the bit of tartness it gives)
• 1/2 can of pie filling of choice
• 1 tsp vanilla
• 1 container of Cool Whip

Directions:

- In a bowl beat cream cheese, sugar, and lemon juice. Fold in sour cream (or heavy whipping cream) until smooth. Spread into prepared graham cracker crust evenly. Spread with pie filling, do not stir. Top with cool whip, again. . .do not stir. Freeze for 1 hour, covered with foil. Place in refrigerator for 30 minutes before serving.

Note: As I said above, I use sour cream because it gives the perfect tartness, but then I top with cool whip to calm it down just a smidge, so it's just the right kick in your mouth.

Have a way to make this recipe better? Comment and let me know!

Enjoy!

Homemade Chicken and Dumpling Casserole

Hey Friends,

This recipe has become mine and my family's all time favorite winter recipe! It's soo delicious! And the best part about it? It's so super-duper easy, the little ones can help with make it, too! Whip it up in about 10 minutes (not including time to cook the chicken breasts) and bake in the oven for 30-45 minutes. . .how awesome?? Make sure to read all the way down to the bottom before you make this recipe, there are notes that will make this recipe even easier! So, without further ado, here it is:

Chicken and Dumpling Casserole

Ingredients:

*1 pack boneless skinless chicken breasts

1/2 cup butter

*2 cups milk

1 cup flour

2 1/2 tsp baking powder

1/2 tsp salt

1 box chicken broth

*1 large can cream of chicken (will only use 3/4 can)

*1 large can cream of mushroom (will only use 3/4 can)

Directions:

- Boil chicken breasts until thoroughly cooked and white throughout, shred.

- Preheat oven to 350*F

- Put 1/4 cup of butter in one pan and the other 1/4 cup butter in the other pan, place in oven until melted.

- Mix together milk, flour, baking powder, and salt in a medium bowl. Whisk until smooth.

- Mix together chicken broth, 3/4 can of the cream of chicken, and 3/4 can of the cream of mushroom in a large bowl, whisk until blended.

- Place shredded chicken in the pans evenly. Slowly pour milk batter over chicken, DO NOT STIR. Slowly pour chicken broth batter in next, again DO NOT STIR.

- Bake for 30-40 minutes on 350*F, or until you see the batter has risen to the top of the pan and sort made an uneven crust.

- Allow to cool for 3-5 minutes before serving, it will be extremely hot right out of the oven.

Enjoy!

Here are a few different things that I do to mine:

* Instead of chicken breasts I use a quart of home-canned chicken. It's pretty much shredded for you and already completely cooked, which makes preparing this all that much easier, that is, f you happen to have some chicken you canned a few months ago in the back of your pantry. :-)

* The original recipe call for 2 cups of milk, but I use a little over 2 1/2. It makes the batter much smoother and easier to pour. Kind of like thick pancake batter. I've found that's easier for me.

*  A whole can of cream of mushroom and cream of chicken plus a whole box of chicken broth is usually too much to fit into my pans, so I just put the leftover mixture in a mason jar and place it in the fridge for next time I make, knowing I will be making it again soon.

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I told you it was easy, right? Make it for dinner tonight, I'm sure it will be a hit with the whole family. . . unless you are a vegetarian. ;-) If you are a vegetarian, check back with me soon, I'll have some recipe for you! Let me know how your recipe turns out!


Enjoy your new recipe!