Grammy Nelson's Strawberry Pie

1 baked pie shell

1 qt. strawberries

3 Tbsp Cornstarch

1 cup white sugar

2 Tbsp lemon juice

½ cup whipping cream

In saucepan, crush half of strawberries- stir in cornstarch, sugar and lemon juice. Cook over medium heat, stirring until clear and thickened; cool. Cut rest of berries in half, fold into cooked mixture., turn into crust. Refrigerate until well chilled. Mix up whipped cream and put on pie.

Charlotte's Carrot Cake

This is my most FAVOURITE cake ever!!! Love love love it!!!

My mother in-law Charlotte is a stellar cook and this is her carrot cake 

recipe that I just can't stop eating when it's around.

3 eggs

1 cup canola oil

Beat together

Add in : 

2 cups white sugar

Mix together the following and then mix with above ingredients

2 cups flour

1 tsp cinnamon

2 tsp baking soda

2 tsp vanilla

1 tsp salt

After all combined add in....

2 cups shredded coconut

1 cup crushed pineapple

2 cup grated carrots

Grease and flour pan/pans. I personally use a bundt pan. Bake for 1 hr 25 min. Since moving to SK from NS I find it only takes around 1 hour here so keep an eye on it and test around 1 hour.

I then ice it with cream cheese frosting, the thicker the better.....LOL. This recipe is from my BFF Jodie.

Beat 1-8oz block cream cheese with 1/4 cup butter and 1/2 tsp vanilla until smooth. Both will mix better softened. Add 3 to 4 cups of icing sugar. If you like it sweeter add 4 cups-- beat for a few minutes until creamy.

Rhubarb Mallow Cobbler.....

This is the new favorite rhubarb recipe in our house. It comes from our friend Haley Mckim. LOVE LOVE LOVE it!!!! I just need a bigger rhubarb patch so I can eat this year round........

4 cups rhubarb

2 1/2 cups sugar

1 cup mini marshmallows

1/2 cup butter

1 tsp vanilla

1 3/4 cup flour

3 tsp. baking powder

1/2 tsp salt

1/2 cup milk

Combine rhubarb and 1 1/2 cups of sugar. Put in greased dish. Sprinkle marshmallows over top. Mix rest of ingredients and spoon over rhubarb. Bake at 350 for 50-55 minutes.

Best Brownies.....

This is a recipe I got many years ago from my friend Krista Murphy and they are my favorite brownies. So full of chocolate and they just are amazing while still warm!!! Trust me you won't be disappointed.....

3/4 cup butter, melted

1 1/2 cups white sugar

1 1/2 tsp vanilla

Blend these 3 ingredients together.

3 eggs

Beat and add in to butter/sugar mixture

1/2 tsp salt

1/2 cup cocoa

1/2 tsp baking powder

3/4 cup flour

Combine, mix and stir with above mixture.Then add in:

1 cup chocolate chips

Pour into a greased 8 by 8 pan. Bake at 350 for 40-45 minutes.

Best served warm with ice cream on the side!!!

Raspberry Trifle

If you ever hear that we are having trifle and you want to try it out, it's best to show up before we even dig in because it goes FAST. This is another recipe that my friend Jodie shared with me and one that we LOVE to make. I use raspberries alot but you could use any kind of berry.

1 1/2 cups whipping cream

1/4 cup white sugar

Whip these together and set aside.

2 pkgs cream cheese

2 tsp lemon juice

1 1/2 tsp vanilla

1/2 cup white sugar

Beat these together until smooth. Cream cheese will work better at room temperature.Fold in 2 cups of your prepared whip cream. Save the rest of whip cream for topping.

2 pound cakes, cut into 1/2" chunks

2- 10 oz pkgs frozen raspberries, thaw and drain, SAVE the juice ( I use 2- 600g bags)

Once everything is prepared this is how you layer in your trifle bowl. I LOVE my Pampered Chef one.......one of my favourite purchases from there that I use!!

1/4 cake

Drizzle juice over cake

1/4 cream cheese mixture

1/4 raspberries

I do this 4 times and when I am ready to serve I put the remaining whip cream on top. You can also sift cocoa and put between the cream and berry layer. I've never done this but I have heard it tastes wonderful!!!! Enjoy!!!

Fruit Dip

I like to post with a picture.....it's just how I am....I like to put a picture to the recipe I'm making. Jeff got a bunch of fruit today so I had to make some yummy fruit dip. I have to watch Cooper or he'll eat it by the spoonful. For now you are getting my blah picture.....next time I make it on a fruit tray I'll swap the photos out. Try it....you'll love it.....

1- 250 g block of cream cheese

8 oz marshmallow fluff ( half of the big jar)

1/4 tsp lemon juice

Few drops of red food coloring

Soften your cream cheese, mix together with fluff until smooth. Add in lemon juice and food coloring. Chill in fridge and serve with fresh fruit.

Apple Crisp

This is a recipe for apple crisp that is a no fail. Absolutely love to eat this anytime of the year.

4-6 good size apples, peeled and sliced

1/2 cup softened butter or margarine

3/4 cup brown sugar

3/4 cup oatmeal

1/2 cup flour

1 tsp cinnamon

Peel and slice apples and put in casserole dish. Mix butter and brown sugar together and then mix in the rest of the ingredients. Crumble over apples. Bake at 350F for 35-340 minutes or until golden. Serve with ice cream or whip cream

Toblerone Chocolate Caramel Cheesecake

This cheesecake has become a favourite in our house and one that I traditionally make at Christmas time. It's a rich cheesecake but so delicious.....

1 1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

3- 250g pkgs. cream cheese, softened

3/4 cup packed brown sugar

1 Tbsp vanilla

3 eggs

1/3 cup caramel ice cream topping

1- 100g Toblerone Swiss Milk chocolate coarsely chopped.

Heat oven to 350 F. Mix crumbs and butter; press onto bottom on 9-inch springform pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40-45 minutes; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate. Enjoy!!!

Apple Pecan Cheesecake

I made this a few years ago for Thanksgiving dessert. It's a recipe from the KRAFT website and really delicious!!!!!

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup butter, melted

2 Tbsp. brown sugar

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2 cups packed brown sugar, divided

1 tsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

3 apples, peeled, chopped

3/4 cup chopped PLANTERS Pecans

1 tsp. ground cinnamon

HEAT oven to 325°F.LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine remaining brown sugar, apples, nuts and cinnamon; spoon over batter.

BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Deep Deep Chocolate Cake

This is a recipe that I got from my friend Tanya Wright. It is one of my favorites to eat!!! It's so good that I could eat it without any icing at all. It's really good plain with ice cream and chocolate sauce as well. Enjoy!!!

Dry Ingredients:

1 3/4 cup flour

2 cups sugar

3/4 cup cocoa

1 1/2 tsp baking powder

1 1/2 baking soda

1 tsp salt

Wet Ingredients:

1/2 cup oil

2 eggs

1 cup milk

2 tsp vanilla

1 cup boiling water

Grease and lightly flour a bundt pan or tube pan. Combine dry ingredients in large bowl and mix well. Combine oil, eggs milk and vanilla in a separate bowl. Beat together and then add to dry ingredients. Beat 30 seconds on low. Beat for 2 minutes on high. Stir in boiling water.Pour into pan. Bake 350F for 30-35 minutes or until cake tester comes out clean. Cool completely on wire rack. Frost with favorite icing. Enjoy!!!