Pink Lemonade Freeze Pie - Week 34

Enjoy the last taste of summer with the 

crisp taste of Pink Lemonade Freeze Pie.

Lemonade is a favorite summertime drink for many. When I was young, I was convinced that the pink lemonade was a better quality lemonade rather than the plain lemonade. It had been years since I thought about the difference between the two. And, with the help of the internet, I found out that I was mistaken in my youth. Typically, the only difference is the addition of food coloring. Sometimes, the addition of red fruit juice may be added, but commonly the pink hue is the result of food coloring.

This time, when I purchased the frozen pink lemonade and made my pie. I was surprised at how yellow the mix was; so I added some pink food coloring to enhance the pink color. Either the color is not as I remember it or they are getting stingy with the food coloring when packaging the product.

I found this recipe deep in my recipe box where I had copied it out when I was pregnant with my first-born and I must have been craving the sweet lemonade flavor. I don't recall ever making this in the past 22 years; so I must have never had the craving again. Now, I've made it, and while it's good, I don't think I will be making it again.

Ingredients:
1 prepared graham cracker crust

1 (14 oz) can sweetened condensed milk

6 oz can frozen pink lemonade, thawed

8 oz whipped topping, thawed

Red or pink food coloring, optional

Directions:

Mix condensed milk and lemonade together. Add whipped topping and food coloring (optional) until well blended. Pour into crust and freeze well.

Summer is at its end. 

How will you get it to stretch into the Fall season?

Grandma's Hershey Chocolate Pie - Week 16

Grandmas always makes the best food!

This recipe came from my husband's family recipes. Unfortunately, I never had a chance to eat this particular dish from his Grandma. However, I will never forget her barbecue chicken, homemade ice cream and her endless supply of treats. 

Believe it or not, years before I met my husband, I actually visited her home as a child with my family and remember that she had treats ready to welcome her guests.  She made hot cocoa that was so thick and rich that you could imagine that the spoon could stand up on its own.

Ingredients:

1 graham cracker crust

4.5 oz Hershey chocolate bar

1/3 cup milk

20 large marshmallows

1 cup whipping cream

3 T. powdered sugar

1 t. vanilla

Chocolate!!

Directions:

Melt chocolate, milk, and marshmallows over medium heat. Spread over crust, and cool. Whip whipping cream until soft peaks. Whip powdered sugar and vanilla in the whipped cream. Spread over chocolate filling. Refrigerate until serving.

Whipping Cream!

I hope you enjoy this rich chocolatey dessert that only could come out of a grandma's recipe box.

Millionaire Pie - Week 13

 This rich, creamy dessert stands up to its name.

I love food names that sensationalizes the food item. Some other things that came to mind: Neiman Marcus Dip, Ultimate Dessert, Best Ever Corn Casserole, or Angel Food Cake.  When I was first married, I tried a "Champion Casserole".  I must have misread something in the directions because there was nothing champion or winning about it. We had a good laugh when we were trying to eat it and I exclaimed that "I figured it had to be good, it is a CHAMPION casserole!"



This is another easy as pie recipe. It will take you minutes to get it in your freezer to have ready for your next meal.  The recipe calls for it to be chilled, but I placed mine in the freezer and then took it out 30 minutes before serving.

One of the treats that I discovered while I was shopping for ingredients is the large jar of maraschino cherries.  I am anxious to find more recipes to use my entire jar, maybe a pineapple upside-down cake.

The coconut is optional, however it adds the perfect texture for this pie; so I highly recommend it. Pecans are optional too; I did not use them, but I know you nut-lovers will want to add them to yours.









Ingredients:

2 graham cracker crusts
1 - 15 oz. can Mandarin Oranges, drained
1 - 20 oz. can Crushed Pineapple, drained
1/2 cup Maraschino Cherries, chopped
1 - 14 oz. can Sweetened Condensed Milk
1 - 8 oz. container whipped topping
1 cup coconut flakes, optional
1 cup chopped pecans, optional








Directions:
Mix all ingredients and pour into pie crusts. Chill for a couple of hours and serve.

This pie would be an enjoyable addition to Easter dinner.

I also think this pie recipe is another great candidate for substitutions. 

I would love to try it with peaches and pineapple. 

What do you think would taste splendid in your Millionaire Pie?