Easy Lemonade Pie

If you are heading to a fun bbq or pool party (now that the weather is heating up!), you want to make sure to bring a tasty dessert along with the fabulous potato salad (recipe below). Dessert is my favorite and I’m always tempted to order a slice of pie at a restaurant. I recently had the key lime pie at King’s Fish House in Tempe and it was delicious! But, like I’ve said before, ordering drinks, appetizers and desserts while out to eat really adds up! As a college student, this pie recipe won’t cost you much and it tastes delicious, plus it’s super simple! Similar to the key lime pie, it’s tart and refreshing! Here is what you need:

1 can frozen lemonade concentrate, partially thawed

1 pint (2 cups) vanilla ice cream, softened

1 tub (8 ounces) cool whip topping, thawed

1 prepared graham cracker crumb crust (6 ounces)

Directions: Beat concentrate in a large bowl with an electric mixer on low speed for about 30 seconds. Gradually spoon in ice cream and beat until blended. Gently stir in cool whip until smooth. If necessary, freeze until mixture will mound. Spoon into crust. Freeze for four hours until firm. Let stand at room temperature for 30 minutes or until pie can be cut easily. Garnish with strawberries. Store leftovers in freezer.

It can’t get much simpler than that! This pie is perfect during the warm summer months! I’m definitely wanting to try some of these pie recipes I found online-check them out: Frozen Lemonade Pie, Lemon Sour Cream Pie, Betty’s Bumble Berry Pie, The Neely’s Frozen Lemonade Pie (I love them!), The Neely’s Frozen Limeade Pie, Barefoot Contessa’s Frozen Key Lime Pie,  Rachael Ray’s 10 Minute Fruit Tart, Why so blue-berry pieEmeril’s Creamy Lemon Icebox Pie with Lemon-Scented Whipped Cream and Fresh Berries, Creamy Frozen Blueberry Peach Pie, Frozen Raspberry Pie, and Martha Stewart’s Grasshopper Pie.

Creamy Potato Salad

I love potato salad! But not just ANY potato salad. I am very picky. I’ve never liked the store brands and I refuse to eat potato salad at restaurants because I’m always disappointed. The only potato salad I’ve ever liked is, of course, my mom’s recipe! Although a lot of college students don’t typically buy a lot of potatoes; I think anyone would change their minds once tasting a bite of this! It’s not hard to make and is perfect for a pool party or picnic (just don’t leave it sitting out in the AZ heat!) I knew I needed to share it with everyone so I hope you enjoy it as much me and my family! Here is what you need:

(Makes 8 servings)

7 medium potatoes

Italian dressing

3/4 cup celery

1/3 cup sliced green onions or chives

4 whites of hard boiled eggs

1 cup mayo

1/2 cup sour cream

1 1/2 tsp. horseradish mustard

salt

Directions: Cook seven medium potatoes in jackets, peel and slice-making six cups. While potatoes are warm, pour 1/2 cup italian dressing over. Chill for two hours. (Tip: Chilling is very important!) Add 3/4 cup sliced celery and 1/2 cup sliced green onions and tops. Chop whites of four hard boiled eggs and add to mix. Save yolks-reserve some for garnish. Combine remaining yolks with 1 cup mayo, 1/2 cup sour cream and 1 1/2 tsp. horseradish mustard. Fold into salad. Add salt and celery. Chill for two hours.

I don’t know what it is, but this potato salad tastes like no other potato salad. It’s very simple and traditional but nothing else comes close! I’ve searched for some other potato salad recipes online that I’ll share with you as well. If I decide to be adventurous I’ll try them out because they sound tasty but I don’t know how they will compare! Spring Vegetable Potato Salad,Potato Salad with Artichoke, Green Beans & Feta, Sweet and White Potato Salad with Mixed Greens, Amber’s Potato Salad, Anticipatory Potato Salad, Herbs & Garlic Potato Salad, Giada’s Tuna, Green Bean & Potato Salad, Paula Deen’s The Lady’s Warm Potato Salad, and Potato Salad Lite.

German Puff Pancake

After realizing how many of my recipes are breakfast related, I decided to continue the theme! I don’t eat out for breakfast often, but the best breakfast I’ve ever had when dining out, was at The Original Pancake House. A friend of mine took me there in San Diego and I fell in love! Thankfully, they have a location in Scottsdale so ASU students should definitely check out this amazing place! The first time I ate there I ordered the “Dutch Baby” and after that, I never had anything different because it was THAT good. It’s one of their signature dishes and described as  “an air filled delight oven baked to golden perfection and served with lemon, whipped butter and powdered sugar to create a mouthwatering blend.” My mouth is watering just thinking about it!

I’ve been trying to come up with something similar to the Dutch Baby on my own. With the help from my mom, this recipe comes close. I call it the German Puff Pancake and it is SO easy to make and there are no crazy ingredients you need to go out of your way to buy! You will really impress family and friends with this yummy breakfast (or it can be served as a dessert!) Here is what you need:

(Makes 4 servings)

2 nine inch pie plates

2 tbsp. unsalted butter

4 eggs

2 cups low-fat milk

1 cup flour

1/2 tsp. vanilla

Cool Whip

strawberries

 

Directions: Preheat oven to 475 degrees F. Place the butter in a 4 inch ovenproof skillet until it is melted. While it melts, beat the eggs in a blender or whisk until light and bright yellow. Gradually beat in milk and then add the flour until smooth. Stir in vanilla. Pour the batter into the hot butter and return the pan to the oven. Cook until pancake is puffed and golden. Tip: This takes about 12 minutes. Finally, add cool whip and strawberries on top! Tip: You can also experiment with other toppings such as cinnamon, cinnamon sugar, honey, syrup, jam, or even chocolate sauce! Yum!

You will not be disappointed by this recipe! I love anything that involves berries and cool whip. The Original Pancake House adds powdered sugar on top which is delicious as well. I thought it would be much harder to come up with a recipe similar to the infamous Dutch Baby. I suggest you try the real thing but you must try my recipe as well!

Here are some recipes I’ve found for a similar type ‘puff pancake’ that I’m looking forward to trying: Apple German Puff Pancake, Puff Pancake (Breakfast Nirvana), Delores’s Apple Puff Pancake Pie, Martha Stewart’s Dutch Baby Pancake, Puff the Magic Pancake, and  German Apple Pancake.

Baked Artichoke Dip

I think we have all experienced this-you go out to eat with the intention of  not spending much money but then realize the bill is way more than you expected. An easy way this happens is when you order an appetizer or drink. It adds up quickly!

To save money, I don’t normally order appetizers when out to eat. However, I’m always tempted to when I see a certain thing on the menu: artichoke dip! Many restaurants have several varieties of artichoke dips-whether it be a spinach artichoke dip or a cheesy garlic artichoke dip. I love them all but my favorite remains my Mom’s. I always request it when I’m home and it has become a tradition on Christmas Eve and New Years Eve. It’s such an easy recipe and is great for college students looking to make an easy dip for a party. Believe me, your friends will be very impressed! Here is all you need:

1 cup mayo

1 cup grated parmesan cheese

1/2 cup finely chopped onion

1 can (14 oz.) artichoke hearts, drained and chopped

1 tablespoon lemon juice

1/4-1/2 tsp. pepper

3 tbsp. dry bread crumbs

1 tsp. olive oil

optional garnish: chopped tomatoes and green onion

Directions: Mix first six ingredients. Spread in baking dish. Mix bread crumbs and olive oil. Sprinkle on top. Bake for 20 minutes at 400 degrees F. Garnish with chopped tomatoes and green onion.

It’s as easy as that! Baking the dip makes such a difference! I love to eat this with crackers (I really want to try Dr. Krackers!) or crispy bread but it would also be good with veggies. Check out these other delicious sounding artichoke dip recipes: Spinach & Artichoke Dip, Monterrey Spinach Artichoke Dip, Warm Artichoke Dip with Scallions & Jalapeno, Classic Artichoke DipHot Spinach & Artichoke Dip, Creamy Baked Artichoke Heart Dip, Collard Green & Artichoke Dip and Sun-Dried Tomato & Artichoke Dip.

Cookies for breakfast!

Who said you can’t have cookies for breakfast? As I said before, I love sweets, no matter what time of day. If the butterscotch chip muffins aren’t quite your thing (check my last post) then this breakfast cookie recipe may be just the right for you.  There’s nothing wrong with treating yourself once in awhile to the yummy breakfast treats at Starbucks (their new “perfect oatmeal” sounds great!) or Jamba Juice (who also just introduced oatmeal to their menu-I want to try the apple cinnamon!), but it shouldn’t become a daily habit. I’ve recently started experimenting with oatmeal (check out my homemade granola recipe!) and after reading other food blogs, I’ve come up with a quick and simple oatmeal breakfast cookie that is great for busy college students. Here is all you need:

1/2 apple, chopped into small pieces

1/2 banana, mashed

1/2 cup strawberries, chopped into small pieces

1/2 cup-1 cup rolled oats

optional: peanut butter or almond butter (try Barney Butter for a real treat!)

optional: ground flax seed

Directions: Pour oats into a medium size bowl. Add just enough water so that the oats are moist. Stir in apple pieces.  Next, add mashed banana and starberries. If you use a nut butter, add a big spoonful to the mix. Combine the ingredients and form it into a cookie or a couple small cookies (the thickness is up to you) Tip: Flatten with a fork if you want your cookie to be thinner. Fold cookie in saran wrap and allow to refrigerate over night.

In the morning, you will have a healthy, delicious breakfast oatmeal cookie! For further enjoyment, sprinkle some cinnamon, sugar or nutmeg (or all three!) on top of the cookie. A bit of jam or jelly spread on top would be tasty too!

Tip: The addition of peanut butter really helps the ingredients stay together but it is not necessary. Feel free to add in other berries such as blueberries or raspberries. Also, I haven’t tried this but I think using some canned pumpkin in place of the peanut butter would also help hold the oats and fruits together. Just a suggestion!

Check out these other oatmeal breakfast (or dessert!) ideas I’ve found: Morning Oatmeal Cookie, Breakfast Cookie, Ellie Krieger’s Breakfast Cookies, Oatmeal Cookie Pancakes, Breakfast Oatmeal Cookies, The BEST Oatmeal Raisin CookiesThick, Chewy Oatmeal Raisin Cookies, Applesauce Oatmeal Cookies, Baked Oatmeal with Apples, Bananas & Walnuts, Donna’s Carrot Oatmeal Chocolate Chip Breakfast Cookies and Irish Breakfast Scone Cookies.

Butterscotch Breakfast!

I definitely have a sweet tooth, and if you are anything like me, it doesn’t matter what time of the day it is. As I mentioned in my previous post, I love muffins! My ideal breakfast definitely includes a sweet and savory muffin or pastry/donut. From reading other blogs, I’ve found what sounds like the most amazing donuts…EVER! They are called Holey Donuts and are low-fat and have NO artificial sweeteners. Their flavors sound too good to be true! I’m dying to try the Boston Creme Oreo Cookie, Raspberry Graham Cracker and Vanilla Frosted Boston Creme! Oh my! However, I’m on a budget, like many college students, so I need to try and save money in any way that I can. Making your own breakfast muffins/cookies is a great alternative!

Of course, it’s always fun to treat yourself to a fresh bakery roll or pastry once in awhile (Wildflower Bread Company is a must-stop in the Tempe area for great pastries!) but making your own muffins is cheaper and also healthier because you know exactly what ingredients you are eating! Another favorite recipe of my mom’s is her butterscotch chip breakfast muffins. They definitely cure any sweet tooth craving. I can guarantee they will bring a smile to your face and give you something to look forward to in the morning!

This recipe is very simple and easy and makes about 18 muffins (enough to last you through atleast a week of class-depending on if you can stop yourself from eating them!!!) Here is what you need:

3 cups flour

1/4 cup sugar

1 tbsp. baking powder

1/2 tsp. salt

2 large eggs

1 cup milk

1/2 cup butter

2 cups butterscotch chips

Directions: In a large bowl combine flour, sugar, baking powder and salt. In a medium bowl whisk eggs, milk and melted butter. Pour liquid ingredients into dry ingredients. Add butterscotch chips. Stir. (Tip: Stir until just mixed.) Spoon batter evenly into 18 greased 2 1/2 inch muffin cups. Bake in a preheated 400 degree over for 20 minutes or until golden brown. Serve warm and enjoy!

I love to eat these as soon as they come out of the oven! The warm butterscotch chips melt right in your mouth! If you are interested in other sweet sounding breakfast muffin recipes, I’ve found some that I am looking forward to trying in the future! Pumpkin Cream Cheese Muffins, Banana Chocolate Chip Muffins, The Muffin Recipe, Coffee Cake Muffins, PB & J Muffins and Chocolate Peanut Butter Muffins. Yum!

Cheesy Tuna and Rice Muffins

I love muffins! Muffins definitely are not just a breakfast food and my tuna muffin recipe (adapted from my mom) proves this! I’ve always been a huge fan of tuna. It’s also cheap and easy to prepare for college students.

Tuna can be eaten in so many ways-on its own, in salad, on crackers, in pasta, on pizza etc. I get bored easily and so after years and years of eating the basic tuna salad with mayo and seasonings, I’ve found a great solution. Tuna Muffins! These cheesy tuna and rice muffins are a perfect dinner meal when you are looking for something delicious and quick. Here is what you need:

Makes 6 muffins

2 cups cooked rice (instant rice is obviously the quickest option)

1 cup cheddar cheese, shredded

1 can tuna, drained

1 tbsp. minced onions or chopped fresh onions

1 tbsp. dried parsley

1 tsp. all season salt (or salt)

2 eggs, beaten

2 tbsp. milk

vegetable spray

optional: 3/4 cup black olives, cut into thirds

Directions: Combine rice, cheese, tuna, onions, olives, parsley and season salt. Stir in eggs and milk. Mix well. Spray six muffin cups with vegetable spray. Divide rice mixture evenly between every cup. Bake at 375 degrees for 15 minutes! 

If you have the time, combine the following ingredients for a simple sauce that is delicious drizzled over these muffins!

1/2 cup melted butter

1 tbsp. lemon juice

1/2 tsp. salt

1/2 tsp. dried parsley

How easy does that sound? These muffins are so tasty and cute. I love the addition of black olives for some extra flavor but they are definitely not a necessity. You can eat these like a typical muffin or flatten them down a bit with a fork for more of a tuna casserole type meal. 

Looking for more easy tuna ideas? These sounds tuna-riffic! Tuna Melt Muffins, The Muffin Mom’s Tuna Melt MuffinsObama’s Tuna Salad Recipe, Parmesan Tuna Muffins, Tuna in a Muffin, Tuna Corks, and Potato & Tuna Lunch Muffins.