8.03.2015

Strawberry Pie



Strawberry Pie



Ingredients:

  • 1 refrigerated pie crust
  • 2 cups of sliced strawberries 
  • 2 1/2 Tbsp cornstarch 
  • 1 1/4 cup of sugar
  • 1 box of strawberry jell-o
  • 1 1/2 cups of water
  • cool whip 




Directions:

  • Preheat oven to 350. Place pie crust in the pan and use a fork to punch holes in the bottom of the crust. Bake 15 minutes until the edges are golden brown. Allow the crust to cool completely.      




  • Wash strawberries and cut into slices. Layer them into the pie crust. 




  • Whisk together water, sugar and cornstarch. Bring to a boil. Simmer, stirring until thickened. 





  • Remove from heat and add jell-o. Stir until dissolved. Pour mixture over strawberries. Refrigerate until set. 




  • Decorate with cool whip and enjoy! 







Crock-Pot Chicken Noodle Soup



Crock-Pot Chicken Noodle Soup 




Ingredients:

  • 4 boneless skinless chicken breast
  • 3 cans, cream of chicken soup
  • 1 can cream of celery soup
  • 1 Tbsp parsley flakes (or fresh parsley) 
  • 1 can chicken broth 
  • 2 Tbsp butter
  • 1 bag of frozen vegetables 
  • egg noddles 


Directions:


  • Place chicken broth in the bottom of the crock-pot and layer on chicken breast, soups, butter and parsley. Cook on high 5 hours or low 8-9 hours. 







  • Take chicken out of the crock-pot and pull apart. Add back to the crock-pot and add in vegetables. Cook on low 1 hour.



  • While veggies are cooking prepare egg noodles as directed on package. When cooking time is up... add noodles to the bottom of a bowl and top with chicken mixture. Enjoy!