Ice Box Strawberry Pie

It's time for February's installment of the Secret Recipe Club!  If you remember, SRC is a little like secret Santa.  We are assigned a blog every month and get to secretly snoop around and make and blog about a recipe from the site.  This month I was given Eat, Laugh Love.  If I had to describe the blog in 3 words, I would use healthy, creative and delicious.  There are so many great recipes.  And such a variety of spices and flavors.  There is no need to be bored with healthy eating with recipes like these.  I made a few different recipes including Southwestern Chicken and Veggie Roll Ups, which were delicious by the way.  My hubby took them to work and was sure to let me know that they were a keeper.

The recipe I chose to share with you is the Icebox Strawberry Pie.  In my neck of the woods it has been a terribly cold winter.  We endured several weeks of sub-freezing temperatures with lows reaching as little as -20°.  We really enjoyed the 10 days we spent without water in the kitchen thanks to frozen pipes.  I'm so sick of being cold I could barf!  I have Spring fever something terrible and I really needed something to remind me that I haven't moved to Siberia.  And I love strawberries.  Plain and simple.  If there is a recipe with strawberries in it, I'm going to make it.

And this strawberry pie is fantastic.  I really love the method this recipe uses.  Imagine 2 pounds of fresh strawberries simmered on the stove until it is thick, gooey and jam like.  Add to that sliced fresh berries and you have yourself a winner.  It has just the right amount of the sweet tart flavor that make strawberries so delicious.  Next time I make this I think I may try using frozen mixed berries and stir in fresh sliced strawberries just to give it a twist. 

Icebox Strawberry Pie
Serves 8

2 pounds strawberries, fresh or frozen

2 tablespoons lemon juice

2 tablespoons water

1 tablespoon unflavored gelatin

1 cup sugar

 Pinch salt

1 pound fresh strawberries, hulled and sliced thin

1 9-inch pie shell, baked and cooled, either pastry or graham cracker crust

Cook berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam like, about 25 minutes. Measure the mixture to no more than two cups. If it’s more than two cups, continue cooking longer.

Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. Filled pie can be refrigerated for 24 hours.

Strawberry Fudge Torte

 

Looking for something simple to make, but so rich and sinful that you're guilt ridden for days?  Well, this is it.  Rich doesn't even begin to describe this dessert.  It was so sweet and fabulous.  Mine actually served closer to 15 because all you need is a tiny piece to satisfy your sweet tooth.  Between the chocolate chip cookie crust, the hot fudge filling and cream cheese topping, all I can say is "WOW"!  You've got to try this!

Strawberry Fudge Torte
Serves 12

1 (16 1/2 oz.) tube refrigerated chocolate chip cookie dough
1 (6 oz.) carton strawberry yogurt
1/2 cup spreadable strawberry cream cheese
2 tsp. lemon juice
1/8 tsp. almond extract
2 cups powdered sugar
2 cups whipped topping
1 cup hot fudge, warmed, divided
1 1/2 cups sliced strawberries
1/4 cup sliced almonds

Let the dough stand at room temperature for 5-10 minutes to soften.  Press into an ungreased 9 inch springform pan.  Bake at 350° for 18-20 minutes or until golden brown.  Cool completely.

In a small bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth.  Beat in powdered sugar.  Fold in whipped topping.

Remove the sides of the springform pan and place the crust on a serving plate.  Spread 3/4 cup of fudge topping over the crust to within 1/2 inch of the edge.  top with cream cheese mixture.  Arrange strawberries on top and sprinkle with almonds.  Refrigerate for 1 hour or until set.

Drizzle with remaining fudge topping and serve immediately.

Source:  Taste of Home  

Strawberries, Strawberries!

I think I've just about burned everyone out on strawberry recipes!  I have a few more to share, but I'll do that later.  In the meantime, if you still haven't gotten your strawberry fix, here are a few more of my favorite posts!

Strawberry Cheesecake Chocolate Chip Sandwich Cookies 

Strawberry Balsamic Pizza with Chicken, Sweet Onion and Bacon




Glazed Strawberry Banana Fruit Salad




Strawberry and Green Apple Crisp



Berry Creamy Dessert



Fruity Tossed Salad



Home Canned Strawberry Lemonade

Frozen Strawberry Delight

I let this one sit out on the counter for a few minutes to soften just a bit.  It was warmer than I thought and it started to melt!  Still yummy though!

 Is there anything better than fresh strawberry ice cream?  I'm here to tell you that yes, yes there is someting better than strawberry ice cream, and it's this dessert.  It is so creamy and sweet with just a hint of tartness from the berries.  It is really light and refreshing.  

This is such an easy dessert to make.  I had a double batch put together and in the freezer in about 10 minutes.  I can't wait to eat this on a hot July day.  My little kiddos went nuts over this.  My 4 year old, Boey, was stealing it off other peoples plates when they weren't looking.  She thinks she's just hilarious!  This is going to be a summertime staple around here!

Frozen Strawberry Delight
Serves about 12 

4 cups Fresh Strawberries, Divided  
2 medium bananas, sliced
1 can (14 Oz. Size) Sweetened Condensed Milk  
¼ cups Fresh Lemon Juice  
1 tub (8 Oz. Size) Cool Whip Whipped Topping, Thawed, Divided  
12 whole Oreo Cookies Finely Chopped Or Crushed

Line an 9 x 5-inch loaf pan with foil and set aside. (Or you can use an 8×8 or 9×9 pan.)
Mash or thinly slice half of the fresh strawberries. Combine the strawberries, bananas, sweetened condensed milk, lemon juice and 2 cups of Cool Whip in a large bowl. Stir the mixture well and pour into the prepared loaf pan.
Top the strawberry mixture with the crushed cookies and press into the strawberry mixture. Cover the loaf pan with foil and freeze for 6 hours or overnight.
To serve, remove from the loaf pan, discard the foil and place the dessert, cookie crust side down, on a platter.
Top the dessert with the remaining whipped topping and sliced strawberries. Slice the loaf into 12 servings and enjoy! (Or, if using the 8×8 or 9×9 pan, cut into either 9 squares or 16 squares.)

Strawberry Syrup

I hope no one is tired of strawberry recipes, because I still have a few more to share with you.  This is a bonus recipe for the leftover strawberry juice from the Spiced Strawberry Butter I hope you've made.  This syrup is so simple and will only take about 10 minutes to make.  That's my kind of canning recipe.  Oh, and did I mention it was canned?  The syrup will be shelf stable once it's in jars and processed. If you haven't canned before, this is a great place to start.  It is completely fool proof.  The only ingredients are strawberry juice and sugar.  Boil it for one minute, pour it in jars and cook in a hot water bath.  So simple!

Now, about the strawberry juice.  If you haven't made the Spiced Strawberry Butter yet (**GASP**) there are other sources for the strawberry juice.  One of the best is from frozen strawberries.  Once you let them thaw, you're left with that beautiful strawberry juice.  Don't dump it down the sink, make syrup!  You can use this same procedure for fresh or frozen raspberries, blueberries, cherries and blackberries.

This syrup will be great on pancakes, waffles, french toast or ice cream!!

Strawberry Syrup
Makes about 5 pints


4 1/2-5 cups strawberry juice
6 3/4 cups sugar

Start with 6 1/2 cups of fresh or frozen fruit.  Crush in a large pot and bring to a boil.  Reduce heat to a simmer and cook 10 minutes or until the fruit is soft.  Strain the hot fruit through a colander and allow to cool.  Strain the juice through a fine mesh sieve or double layer of cheese cloth.

Combine the 5 cups of juice with the sugar in a large pot.  Bring to a boil.  Stirring constantly, boil 1 minute.  Remove from the heat, skim off the foam and pack into pint jars, leaving a 1/2 inch headspace.  Adjust the lids and rings and process according to the chart below.

Table 1. Recommended process time for Berry Syrup in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	10 min	15	20
*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Source:  University of Florida Agricultural Extension

Spiced Strawberry Butter

We've eaten so much of this strawberry butter that there isn't a bagel or decent piece of bread in the house.  Only this gross "wonder-esque" stuff my little one like.  :)

I don't want anyone to confuse today's Spiced Strawberry Butter with yesterday's Strawberry Honey Butter.  Today's recipe has no butter anywhere to be found.  Instead, it's similar to the apple, pumpkin or pear butter that most people are familiar with.  But in this case, its strawberries spiced with cinnamon, cloves and ginger.  Not necessarily spices I'd associate with strawberries, but oh my goodness, it's good!  CRAZY GOOD!

I made it in some cute little, tiny jars with plans to give as gifts to the neighbors, but I don't think that's going to happen.  My oldest son has already eaten nearly half of them.  I guess I really can't blame him, he's 6 foot 4 inches tall, and 140 pounds soaking wet.  He needs the calories.  And what kind of mother would I be if I didn't let him enjoy such a simple treat.  That being said, I have hidden several jars in the pantry just for me.  I'm not as saintly as I'd like to seem.  :)

One of the best things about this recipe it that once it's canned and processed, it is completely shelf stable until you open the jar.  After that, it won't take up space in the fridge for very long.  Since this is a home canned recipe, remember all your canning safety and storage rules.  If you need a refresher, you can find all the canning information you need here, or through your state's Cooperative Extension Service.

**Be sure to save the strawberry juice from this recipe.  I'll be telling you how to make home canned strawberry syrup tomorrow!**

Spiced Strawberry Butter
About 7 half pint jars 

For the strawberry pulp: 

16 cups Strawberries, Hulled 

For the butter: 

1 whole Batch Of Strawberry Pulp (can be leftover from making strawberry syrup of any kind )
1-½ cup Sugar
4 Tablespoons Strained, Fresh, Lemon Juice 
1 teaspoon Ground Cinnamon 
1 teaspoon Ground Ginger 
1 teaspoon Ground Cloves

Put hulled strawberries into a non reactive pan over medium to high heat and bring to a simmer, stirring frequently. Once simmering, continue to cook for 5 minutes. Remove from heat and gently pour into a very fine mesh sieve or jelly bag (these can be bought at most grocery or canning supply stores) and let the juice drain out into a bowl. Once the juice has stopped dripping you have your strawberry pulp left in the bag or sieve. You want to remove as much of the liquid as you can.  This helps reduce the cooking time.  The juice can be used in other recipes for syrups or jellies if you wish.

Puree the strawberry pulp in a food processor or blender.

Put the pulp and all remaining butter ingredients in a wide, nonreactive preserving pan (or stock pot).

Cook over medium or medium-low heat, stirring constantly to keep it from sticking, until the mixture is very thick and a couple of shades darker, around 15 minutes.  If your strawberry pulp still has a lot of juice in it your cooking time will be longer.  One batch of mine took close to an hour.

Ladle the mixture into half pint jars, assemble lids and rings and process in a boiling water bath for 5 minutes.  Be sure to check the processing time for your altitude according to the chart below.

able 3. Adjustments for increased altitudes.
Altitude (feet)	Increased processing time (minutes)
1,001-3,000	5
3,001-6,000	10
6,001-8,000	15
8,001-10,000	20

Source:  Tasty Kitchen

Strawberry Honey Butter

Do you want to know how long this Strawberry Honey Butter lasted in my fridge?  Two days.  TWO DAYS!!  My family went through 2 cups of the stuff in 2 days.  We wont even talk about how many loaves of bread we went through.  Granted, there are 9 of us, but still....

This is so fresh and different that you can't help but crave it.  Not to mention the fact that it's gorgeous!  Try it on a toasted bagel or warm biscuit.  My mother-in-law came over one evening and we had a nice chat over homemade rolls and this spread.  It would also be fun to put in small jars to take to the neighbors with a loaf of homemade bread or a pan of rolls.

 Strawberry Honey Butter
Makes about 2 cups

1 pint strawberries, hulled
4 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened

In a food processor puree the strawberries and force the puree through a fine sieve into a saucepan. You want the pulp, not the juice.  Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

Source:  Adapted slightly from  Half Baked 

Fruit Salad with Honey Lime Dressing

How's that for a gorgeous colorful fruit salad?  If you want something fresh, nutritious and simple for a summer afternoon, well this is it.  I have to say, this is one of my favorite fruit salads.  It is simplicity at its finest!  This salad is glazed with honey and lime juice that makes the flavor of the fruit really shine through.

You can really use any combination of fruit you want to.  Blueberries or fresh sliced peaches instead of cantaloupe would be really good.  Use whatever is in season for the freshest taste and most nutrition.  I had the leftovers for breakfast the next morning with some vanilla yogurt and granola.  My mouth is watering just thinking about it.  YUM!

Now that  I shared all the salad recipes, I'll give you a little teaser of what's to come. Think Strawberry Honey Butter, canned Spiced Strawberry Butter and Strawberry Syrup.  There will also be some desserts in there as well.  I think Strawberry Palooza may end up stretching longer than a week!  I hope you enjoy it!!

Fruit Salad with Honey-Lime Dressing
Makes enough for a crowd

1 pt. container strawberries
1 medium cantaloupe, cubed
1  bunch (about 1 1/2 lbs.) seedless green grapes
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries and grapes.  Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.
Cut the cantaloupe into small chunks and remove grapes from stems.  Gently combine  all three in a large bowl or aluminum tray.  Set aside. In a small bowl, whisk together honey and lime juice.  Pour over fruit.  Refrigerate until ready to serve.

Source:  Oh! You Cook!  via Pinterest

Strawberry Cheesecake Salad

Today's strawberry recipe is another delicious salad that could also double as a dessert.  It is light and sweet and creamy.  I served this as a dessert after a bar-b-que one evening and my kids ate every last drop.  I think I'll take it to our Mother's Day potluck this weekend.  

One note about this recipe.  The the bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.

Strawberry Cheesecake Salad
Serves about 10

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated. 

 Source:  Time for Supper

Strawberry Spinach Salad

Have I mentioned that I love strawberries?  Have I mentioned that I jammed, froze, buttered and ate 96 pounds of strawberries this week?  96 pounds.  That's more than my 12 year old daughter weighs.  It's a little mind boggling if I think of it that way.  But when you find such a great deal on berries, what else can you do?  And as tender as these little beauties are, they can't sit around in the fridge very long.  (As if I had fridge space for that many berries!)

I really had to get creative about using them.  I did make 40 pints of the obligatory strawberry jam and froze 6 gallon bags of berries, but that still left me with more berries than I knew what to do with.  It also left me with a fun challenge.  Finding new and delicious ways to use them.  I thought I'd start out Strawberry Palooza with a tried and true recipe that has been a favorite around my house for years.

This happens to be one of my all time favorite spring salads.  It is so bright and vibrant and has really great flavors and textures.  Everyone down to my 7 year old loves this one.  My favorite part is the candied almonds.  I think they make this salad!  I hope you enjoy it as much as we do.

**This salad does not store well.  Assemble it right before serving.**

Strawberry Spinach Salad
Serves 10 

1/4 cup slivered almonds 
2 tablespoons sugar 
1 package (10 ounces) fresh spinach, torn 
1 cup fresh strawberries, sliced 

DRESSING: 

2 tablespoons canola oil 
1 tablespoon cider vinegar
1 green onion, finely chopped 
1-1/2 teaspoons sugar  
1-1/2 teaspoons Worcestershire sauce 
1 teaspoon poppy seeds 
1/4 teaspoon salt  
Dash paprika

In a large skillet, cook and stir almonds and sugar over medium low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart.

In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.

Source:  Taste of Home

Berry Creamy Brownies

I had some unexpected, but very welcome, company the other night and I needed to come up with some kind of a treat with what I had on hand.  I really hadn't planned any desserts into the menu, so I was desperate.  As I combed my cupboards for something to make, I had a burst of inspiration.  The perfect 3 ingredient dessert!  Brownie mix-Check!  Whipped topping-double check!  Fresh strawberries-Check, check check!  Simple, fresh and delicious.  The whole thing comes together in just over an hour including baking and cooling time.

Berry Creamy Brownies
Serves about 20


1 pkg. brownie mix
1 8 oz. carton whipped topping
1 lb. fresh strawberries, washed, hulled and cut in half

Prepare the brownie mix according to package directions and bake in a 9 x 13 inch baking pan.  Cool completely.  Spread whipped topping over the brownies and top with fresh strawberries.  Cut and serve.

Source:  A Mommy's original recipe