Frozen Lemonade Pie

Looking for a little something different for a sweet and cool summer treat, I came across this recipe.  It is super simple to make, and the hardest part is waiting for it to freeze!  This had really good lemonade flavor, and hit the spot on a hot, humid day.


Frozen Lemonade Pie
From:  the Food Network


Graham Cracker Crust:


2 cups graham cracker crumbs
1/4 cup granulated sugar
7 tablespoons butter, melted


Lemonade Filling:


One 14-ounce can sweetened condensed milk, chilled
One 12-ounce container whipped topping, thawed
One 6-fluid-ounce can frozen lemonade concentrate, unthawed (I used pink lemonade this time)
1 teaspoon candied lemon peel, for garnish (left these out)


For the crust: Preheat the oven to 350 degrees F.


In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.


For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.


Sprinkle with a little candied lemon peel and serve!

Broccoli Twice Baked Potatoes

In looking for a new side dish recipe for some steaks this last weekend, my to try list did not fail me.  I found this recipe for these yummy potatoes.  The recipe comes from the Neely's.  I wish smoked gouda wasn't so expensive, it probably would have tasted awesome...but I settled for some shredded provolone, which was still good.  I felt a little better stuffing my potatoes with broccoli rather than the traditional bacon!

• 4 large russet potatoes, each about 3/4 pound each, well scrubbed
• 1/2 pound broccoli florets, blanched
• 4 tablespoons softened butter
• 1/2 cup sour cream
• 1/2 cup shredded sharp Cheddar, plus extra for topping
• 1/2 cup shredded smoked Gouda, plus extra for topping ( I used provolone)
• Salt and freshly ground black pepper
• Butter, for serving, optional

Preheat the oven to 400 degrees F.

Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.

Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.

Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.

Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.

Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.

Neely's Lemon Pasta Salad

I have been finding so many recipes from the show Down Home With the Neelys lately.  This was one of them that caught my eye.  I love feta cheese in anything, so this definitely appealed to me!  We had the salad slightly warm, but I imagine it would be great cold as well to take to a potluck.  We had it as a side to some chicken, and it was perfect.  Be looking for some more Neely recipes in the near future.

*My one complaint is that there needed to be more of the mustard/lemon dressing.  I may make double next time and see how it goes :)

Salt
1 pound corkscrew pasta (I used whole grain)
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.