Fresh Strawberry Pie…

Strawberries have shown up in the grocery stores, though they are still over priced, I could not help but get some.

I have leftover berries from last summer in my freezer; I have been guarding from my son Tyler. Tyler loves strawberries as much as I do. He will sneak them from the freezer and eat them frozen, and has been known to steal a jar of my freezer jam. I have had a bag of strawberries hidden and there are just enough left to make the glaze for strawberry pie.

The glaze is so simple and tasty. The only way I will buy the pre-packaged stuff again is if I am be held hostage!

To make the fresh strawberry pie, first you need a piecrust. If you use a frozen or fresh crust from the store, bake it according to the directions.

Next, you need to make Strawberry Pie Glaze… The recipe calls for food coloring. I have never added to my glaze, it is your choice.

Ingredients:

1cup fresh whole strawberries, hulled, divided

1 cup sugar

3 tablespoons cornstarch

3/4 cup water

Few drops red food coloring, optional

Directions:

Mash strawberries

In a saucepan, combine sugar and cornstarch stir in water and mashed berries.

Bring to a boil, stirring constantly. Stir in food coloring if desired.

 Cook and stir 3 minutes more. Cool for 10 minutes.

To assemble the pie…

Wash and hull 4 ½ - 5 cups fresh whole strawberries

Spread 1/3 cup glaze over bottom of cooked piecrust.

Arrange strawberries in the piecrust then spoon the remaining glaze over berries.

 Chill for 1-2 hours, top with whipped cream.

If you want to serve to your some special on Valentine’s Day, serve the pie with Moscato or a sweet Riesling wine.

  

Bacon Ranch Pasta Salad…

This is a twist on the classic pasta salad; it is a creamy ranch-dressing version. The bacon in my book makes the entire salad.

 I think if you added cooked cubed chicken, this would make a wonderful meal for a warm spring or summer evening.

The recipe does not call for it, but I like to add green onions, and two to three teaspoons of the bacon drippings. You can also replace the large tomato with cherry or jelly-bean tomatoes.

 This recipe can be made healthier by using whole-wheat pasta, low or non-fat mayo, non-fat cheese, nonfat or 1% milk and turkey bacon.

Ingredients:

12 ounces of uncooked rotini pasta

10 slices of cooked bacon, chopped

1 cup mayonnaise

3 Tablespoons of ranch dressing mix

¼ teaspoon garlic powder

½ teaspoon garlic pepper

½ cup of milk or as needed

1 large tomato, chopped

4.25 ounce can sliced black olives

1 cup of shredded cheese

Directions:

Cook pasta according to package

In a large bowl, combine mayonnaise, dressing mix, garlic powder and pepper.

Stir in milk until smooth

Add pasta, tomato, bacon, cheese, olives, toss until well coated

Chill 1 hour before serving

**If salad seems a little dry, add in 1 tablespoon of milk at time**