I know I dropped the ball a bit on the Thanksgiving front, so I’m hoping to make it up to y’all with some holiday recipes you can make for Christmas and maybe even New Year’s Eve.
The first recipe I’m sharing is something I look forward to every year. I don’t recall a single Thanksgiving or Christmas table at Mamaw’s that wasn’t graced with cherry delight (turns out, it was actually a recipe given to my aunt by her mother-in-law, and it was so good my Mamaw started making it for every holiday).
Similar to cherry cheesecake, but far easier to make. I altered the original recipe a tad (I can’t help it), so this is my version:
1 envelope Dream Whip, prepared to package directions
6 oz. Philadelphia Cream Cheese, softened
1 large can cherry pie filling
1 1/2 Cups graham cracker crumbs
1/2 Stick butter, melted
1/4 cup of sugar
Add cream cheese to prepared Dream Whip and beat until stiff (har dee har har). Set aside.
Mix graham cracker crumbs together with sugar and butter. Press into casserole dish. Pour cream cheese mixture over cracker crust and top with cherries. Chill in the fridge, overnight if possible.
I actually made this for the first time recently. I brought a huge plate full of cherry delight home after Thanksgiving at Mamaw’s, but when I opened the fridge on Saturday it was gone and The BF was wearing a rather sheepish look on his face. I had to ask my aunt for the recipe just so I could make more…and of course, I shared.
I ate all of his ice cream first, though.
My heart healthy lasagna post is still viewed a handful of times a day… In fact, it’s one of the most common searches that brings new readers to my blog. I like that people are interested in making healthier versions of their favorite foods… So when my mom told me about this better version of pie crust I knew I had to share it with my readers.
I like this pie crust because it’s super easy, quick, and cleanup is a breeze. It’s just as flaky as your typical pie crust and it tastes so good you won’t miss all of that hydrogenated oil.
1 3/4 cup flour
1/2 cup oil (I use canola)
1 teaspoon salt
4 tablespoons ice cold water
Seriously, couldn’t be easier. Preheat your oven to 375. Mix all ingredients in a bowl… I use a fork and save the water for last. You may have to use more water, so if your dough doesn’t come together add any additional water a tablespoon (or less) at a time.
Roll your crust out between two sheets of parchment paper. This really cuts down on the mess and makes it easier to move into your pan. I wouldn’t recommend rolling it on a floured surface because you’ll end up with a tough pie crust.
I made this crust specifically to eat with macerated fresh strawberries, so I simply transferred it (still on the parchment) to a baking sheet, poked some holes in it, and stuck it in the oven. If you’re doing the same, or if you’re blind baking the crust for a pie, bake it for 13 minutes or until it’s golden brown. Otherwise, follow the directions of your pie recipe.
I had strawberries and pie crust for breakfast this morning and it was delicious. I can’t wait to try this crust in a pie!