W4DW-Daiquiri Pie

It is currently the first week of April.  I would love to be thinking about creamy and cool desserts so I am for this week's What's For Dinner Wednesday.

Meanwhile in Kansas...

Yesterday, we had rain, sleet and snow falling from the sky; not your typical Kansas weather in April.  Easter Sunday was much nicer and my mom brought this for Easter dinner.  She used to make it all the time when we were kids growing up.  Apparently, it had been a while since she had made it since The Farmer said he'd never had it. 

Daiquiri Pie

1 package (4 serving size) lemon pudding and pie filling, the COOK and SERVE!!

1 package (3 oz) lime gelatin

1/3 cup sugar

2½ cups water

2 eggs, slightly beaten

½ cup light rum, optional

1¾  cups whipped topping

1 prepared 9 inch graham cracker crumb crust, cooled

Combine pudding mix, gelatin and sugar in saucepan.  Stir in ½ cups of the water and the eggs; blend well.  Add remaining water; cook and stir over medium heat until mixture comes to a full boil.  Remove from heat and stir in rum if desired.  Chill 1 hour.  Thoroughly blend whipped topping into chilled mixture.  Spoon into pie crust and chill until firm, about 2 hours. 

Garnish with additional whipped topping and lime slices if desired.

-A Kansas Farm Mom

W4DW-Cherry Cheese Pie

Growing up the best recipes weren’t found online.  They often looked like this:

I don’t know if it is the memories that go with some of the recipes that make them taste better or not.  Both of my grandmother’s were known for their cooking in the area and they both played a large role in my childhood.  I have already shared my Grandma Jessie’s Zucchini Cake.  This recipe was a family favorite growing and was often our selection for a birthday cake. I think the most requested main dish for birthday dinners had to have been Barbecue Meatballs. 

Cherry Cheese Pie

1 graham cracker crust

8 ounces cream cheese, softened

1 can sweetened condensed milk 

½ cup lemon juice 

1 t. vanilla

½ can cherry pie filling or strawberries

Beat cream cheese and sweetened condensed milk until smooth.  Add lemon juice and vanilla and mix thoroughly.  Pour into crust.  Refrigerate 2-4 hours.  Pour cherry pie filling over the top and serve.

A double recipe can be made in a 9x13 baking dish to serve a large crowd.  

Here is the version my 7 year old requested with strawberries.  I had a few in the freezer from his grandpa's garden last summer that were perfect for the cheesecake.

W4DW- Nut Free No Bake Cookies

It's not Wednesday, but I have another recipe to share with you this week.   I hope you enjoy this one as much as my kids do.  They can even make them by themselves.

The holidays are upon us and that means almost everyone is looking for yummy cookies and candies to make.  My oldest son made this recipe for the county fair this last year.  One of his cousins had made it before and won Grand Champion, so he really wanted to try it out.  I kept asking what was so special about THIS no bake cookie that it could beat muffins and baked cookies.  Her dad would say, “It’s like eating a candy bar.”  After trying it myself, I agree it IS like eating a candy bar.

My youngest son is in a school that has a student with a severe nut allergy.  Nothing is allowed in the school that has nuts or has what I call the nut allergy statement on the packaging.  We used to grow sunflowers on our farm and learned about Sunbutter.  It is a peanut butter substitute made from sunflowers and therefore contains no nuts.  My kids really like it, so I thought we would try this cookies with the Sunbutter.  Turns out my boys really liked them.  Our local drug store, Porter Drugs, carries Sunbutter in their gift section.  Everyone always seems to want to try it before they buy it.  If you are in town this weekend for the Christmas parade, be sure to stop by and try one of these cookies made with Sunbutter and if you did stop by and are visiting my blog for the first time to get the recipe-THANK YOU!  I hope you will come back again and see what we are doing on the farm.

Chocolate Yummies

1 cup sugar

1 cup white corn syrup

1 cup chocolate chips

1 ½ cups Sunbutter or peanut butter

3 cups crisp rice cereal

1 cup mini marshmallows

Heat sugar and corn syrup and boil 1 minute.  Remove from heat.  Add chocolate chips, peanut butter and cereal.  Stir until well mixed.  Add marshmallows and mix well, but do not over stir.  Drop by teaspoonfuls onto wax paper.

-A Kansas Farm Mom

Linked to:
Farmgirl Friday Blog Hop 
Melt In Your Mouth Monday 
Thursday's Treasures

Modern Day Tin Can Ice Cream

Happy Fourth of July to all my readers in the United States!  It is also National Ice Cream Month. It is hotter than a firecracker here in Kansas.  The boys are climbing the walls staying inside since it is so hot.  I thought it was time to have them make some ice cream.  I loved making tin can ice cream at 4-H camp when I was a kid.  

Tins cans are hard to find anymore.  Coffee doesn’t even come in a metal can in the US.  I should first admit that I confess to being a junker and the Farmer can't stand that I keep food containers around.  We decided to use an ice cream bucket and a cottage cheese carton.  I wasn't sure this would work.  I didn't know if the containers needed to be metal to get the cream cold enough to freeze.

My mother in law brought over a collection of dishes this week.  She thought I needed some new dishes for pictures.  :)

Modern Day Tin Can Ice Cream

1 cup milk

1 cup whipping cream

½ cup sugar

½ teaspoon vanilla

Smashed fruit or chocolate

Add all the ingredients into the cottage cheese carton.  Using duct tape or other heavy duty tape, tape the lid onto the carton.  A tupperware or rubbermaid container would have probably worked better and may not have needed the tape.  Place the carton inside the ice cream bucket.  Layer ice and rock salt around the sides of the carton.  Duct tape the lid on the ice cream bucket.   

Have your kids roll the bucket back and forth for 10 minutes.  This is where things didn't quite work the same as tin can ice cream.  If you have 3 people rolling the ice cream, it would probably work better.  The lid on the ice cream bucket is a larger diameter than the bottom of the bucket and it wanted to curve as it rolled.  

Open the lid on the ice cream bucket and drain ice water.  Open the carton and scrape down the sides.  Tape the carton lid on again.  (I will admit that it was hard to get the plastic dry enough for the tape to stick due to the humidity in my house.)  Pack more ice and salt around the carton, tape the lid back on the bucket and roll for 10 minutes.   Enjoy!

After a supper of ice cream, we went to work the 4-H livestock projects.  Rosie doesn't mind hugs.  

 Have a great day everyone and stay cool!!!