Jul. 2, 2009 8:57 pm
Updated: Jul. 5, 2009 9:09 am
Okay, so I would really like to post my recipes daily, but I am teaching this pesky summer school class and between teaching it and planning for it, and taking my requisite daily nap in the summer, I don't seem to have as much time as I would like.
On Sunday, I made sloppy joes from the church cookbook, onions straws from Pioneer Woman's website and a Creamy Mojito Pie from the Bake-off Cookbook.
1 pound ground beef
1/4 cup + 2 tablespoons ketchup
1/4 cup water
1 tablespoon lemond juice
1 1/2 tablespoon brown sugar
1 1/4 teaspoon Worcestershire sauce
1/2 teaspoon vinegar
Cook and drain ground beef. Combine ketchup, water, lemon juice, brown sugar, Worcestershire sauce and vinegar. Stir until all ingredients are combined. Simmer for 10 minutes. Stir in meat.
Here is the link to the onion straws recipe on Pioneer Woman's website... http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/<
The pie LOOKED and SMELLED delicious. Unfortunately, I didn't get to try any. I made it for Brad because he has recently become obsessed with the Mojito. He never ate any of it though, and so it sat, unloved, in my fridge for two days. I decided to give it a better life than I could provide and pawned it off on one of my friends. She said it has so far been a big hit among her family.
Creamy Mojito Pie
1 Pillsbury refrigerated pie crust, softened as directed on box
1 (8 oz.) package cream cheese, softened
1 cup whole or 2% milk
1 (4 serving size) box vanilla instant pudding mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon mint extract
Heat oven to 450F. Make pie crust as directed on box for One-Crust Baked Shell using a 9-inch glass pie plate. Bake 10 - 12 minutes or until light golden brown. Cool completely on a cooling rack, about 15 minutes.
In a large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.
In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate 1 hour or until set.