Lemonade Pie

Posting some mini lemonade pies I made okay with lots of whipped creme. :0)

Here's the 'how to' post.  It was the Strawberry/Lemonade pie but it is the same instructions (less the added fruit).  Lemonade Pie

~ Heavenly Chocolate Pie or Chocolate Cheesecake ~

I made the Heavenly Chocolate Pie this afternoon although another option is Chocolate Cheesecake.

 

Ingredients: Heavenly Chocolate Pie mix, 2 cups milk, 3 eggs, butter and vanilla.

 

 

 

 Directions:  Mix 2 cups milk and contents of package in saucepan over low heat. Beat 3 egg yolks and stir into mixture. Cook on medium low until stiff (pudding consistency). 

 

 

Add 2 Tbsp butter and 1 tsp vanilla.

 

 Pour into a 9 inch baked pie shell. (we carry pie crust mix too, but I made my own from a recipe I use a lot).

 

 

Top with meringue if desired. (Beat 3 egg whites stiffly and then slowly add 5 Tbsp sugar).

 

 

 Sorry forgot to take a picture before I spread it on top.

 

 Bake at 350 for 10 minutes or until meringue is golden brown.

 

For Cheesecake you can use the same mix but cream cheese is used instead of milk and slightly different instructions.  This pie is delicious!   Get your own mixes here.

~ Chocolate Caramel Surprise ~

I made this for a special treat for 4th of July.  This is a new item added to Gourmet Cupboard and it is wonderful!  It tastes sort of like a brownie with chocolate chips in it until you bite into mouth watering chewy caramel. Nice!

What you need:

Chocolate Caramel Surprise mix, 1/3 cup milk, and 1/2 cup butter flavored shortening.  Now I have to explain this photo. First of all I only had Crisco shortening but it worked just fine. Secondly when this got delivered we just had come off of a few days with 106 degree temperatures. So when I opened my box the plastic bag with the caramel and chips mixture had melted. I stuck it in the fridge until I decided to make this today. That package had hardened up so I had to break it up with yes a hammer (still in plastic obviously) but I spread it out on a paper plate for easier spreading when the time came.  Still turned out wonderful, just a little extra work.

 Directions: Preheat oven to 350. Mix contents of the large bad with milk and shortening.

 Take HALF of this mix, pat in a 9 x 11 greased pan and bake for 10 minutes.

 After taking the pan out of the oven,evenly sprinkle the contents of the bag containing caramel bits over baked cake.

 Cover  with remaining HALF of the cake batter. You may have to crumble it evenly over top.

 Bake an additional 20 minutes.

Serve warm as dessert or cut into bars when cooled.  

Despite a little work it took to make this because the chocolate melted then hardened, it was well worth it!  Get it today for a nice surprise dessert unlike any other.

~ Fruit Crisp ~

I made this dessert a few weeks ago. 

 Here is what is needed: Fruit Crisp Gourmet Cupboard Mix, water, 21 oz can of your choice of fruit (apples, peaches, cherry pie filling, etc).

 Instructions: Empty contents of bag into a bowl. Add 1/2 cup of melted margarine.

Mix until well blended

 Drain a 21 oz can of your choice of fruit. I used 2 cans of 'lite' peaches as that is what hubby bought at the store. I think I would have liked the regular peaches in heavy syrup better.  Place in greased 8 x 8 pan.

Spread topping mixture evenly over fruit. Bake at 350 for 45 minutes. 

I have to say this smelled wonderful baking in the oven.  The outcome? Well the peaches didn't blend with the topping very well so I didn't care for it very much. And I do not like coconut and although I tried to take most of the shredded coconut out of the mixture before I made it, I could still taste it. (See I don't always rave about everything :-) ).  I would have it again if it did not have coconut but would use something like cherry pie filling instead to give it more of a thicker fruit base to go under the baked topping. 

If you'd like to try it with your own choice of favorite fruit, please do so! 

~ Strawberry Lemonade Dip/Pie ~

I used this mix as a pie mix but it can be used as a Dip as well. 

 What you need: Strawberry Lemonade Dip/Pie mix, 16 oz softened cream cheese, cool whip, graham cracker crust (or you can use any other crust you'd like). If you want, you can make a regular flour pie crust (just bake it and cool it first as this is not something you put in the oven)!

 Mix 16 oz of softened cream cheese with the contents of package using an electric mixer.

 Stir in 8 oz carton of thawed Cool Whip. 

 Mix in fresh strawberries if desired. I did not have any fresh strawberries or any fresh fruit so before I started making this, I pulled out my bag of frozen fruit and took about a half cup to thaw to use in this mix. 

 Pour into graham cracker crust.  Chill for 4 hours in refrigerator or 2 hours in freezer.

Here's a slice I had the next evening. Added a little whipped cream and maraschino cherries and yum!

*For use as a dip: Mix 8 oz softened cream cheese and the contents of package with an electric mixer. Stir in 1 cup thawed Cool Whip. 

~ Oatmeal Raisin Spice Cookies ~

I was in the mood for cookies and made these last week. 

 What is needed: Package of Oatmeal Raisin Spice Cookies, butter, egg, vanilla

 Directions: Mix 3/4 cup melted butter or margarine (I use butter), 1 slightly beaten egg, 1 tsp of vanilla and the cookie mix until well blended.

 Shape into 1 inch balls

 Bake on greased cookie sheet at 350 degrees for 10 minutes or until done.

Cool on baking sheet. Makes 3 dozen cookies.  These are chewy, tasty cookies and did not last long! (I did not use the raisins as I do not like raisins in cookies - one of my quirky 'do not like' things...hey hubby has a lot longer list of what he doesn't eat than I do! :)