Daydream Pie Recipe - Topping Of Your Choice

 

Sweet dreams with this pie!

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Daydream Pie Recipe - (Pies & Pastries)

Ingredients:

1/3 cup lemon juice

1 can sweetened condensed milk (14 ounces)

1 Cool Whip (8 ounces)

1 graham cracker crust

1 can of pie filling of your choice

Directions:

Whip 1/3 cup of lemon juice and 1 can of sweetened condensed milk together until it is slightly stiff. Add the 8 ounces of Cool Whip and beat until stiff. Pour the mixture into the graham cracker pie crust and top with the pie filling of your choice. Chill in the refrigerator.

Thoughts on Daydream Pie:

You are going to love the flavor of this pie! As I have mentioned in past posts, I love pie almost as much as I love cake. If you make this pie and share it with a friend, it is sure to get compliments. It is very easy to make this no-bake pie. I like cherry pie filling as a topping but you can experiment with different toppings you like. If you are new to baking, this pie recipe will work great for you to try.

More Information For You:

Pie goes all the way back to Egypt. The Egyptians were the first to make something closely resembling what we call pie today. There were other countries that made pies too throughout history. Pie bases had an interesting name that most would cringe at in England. You can learn more interesting facts about the evolution of the modern-day pie by visiting BBC's article called A shortcrust history of pies.

Some Questions For You:

What is your favorite pie? Have you tried this Daydream Pie Recipe? What is your favorite pie topping? Did you catch my last recipe? If you missed it, it's called Dutch Oven Barbecue Beef Recipe - And My Special Pork Steak Seasoning.

My Thoughts For Today:

Dolly Parton Yellow Cake Mix

My youngest daughter asked me to pick up a box of yellow cake mix. She wanted to bake a cake. When I was at the store I saw a yellow cake mix by Duncan Hines. It was a Dolly Parton's Yellow Favorite cake mix. I can't help but think how business-minded Dolly Parton is. I live near Branson, Missouri and I am familiar with Dolly Parton's Stampede in Branson. It is a dine-in rodeo show. I could create a pretty good-sized list of all the businesses she has. Dolly is an icon in entertainment and business. I have visited Dollywood in Tennessee and the park is very similar to Silver Dollar City in Branson, Missouri.

I have to mention that the cake turned out very good. My daughter is a great baker and the three-layer cake she baked tasted great. My daughter made the icing herself and it made the cake so much better. I took one taste of the icing and I was amazed. It was the BEST icing I have ever tasted. I am not exaggerating at all. My wife said the same thing. I asked my daughter if she had the icing recipe written down. I asked her if she wanted me to share the white icing recipe and she quickly said no. I am of the opinion that recipes are meant to be shared but there are two types of people when it comes to recipes. There are those who think recipes should be shared and then those who want to keep them secret. I understand that my daughter made her own recipe and all recipes come from somewhere. If she ever shares her white icing recipe I will be sure to share it here.

Keep on cooking!

Dutch Oven Barbecue Beef Recipe - And My Special Pork Steak Seasoning

 

It's worth the wait!

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Dutch Oven Barbeque Beef Recipe - (Main Dishes, Beef)

Ingredients:

1 rump roast (3-4 pounds)
1 onion (medium, sliced)
1 teaspoon celery salt
1 teaspoon. Worcestershire sauce
1/4 teaspoon Tabasco sauce (or to your taste)
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 bottle catsup (14 ounces)
1-2 tablespoons brown sugar
Hamburger buns

Directions:

Place the rump roast in the Dutch oven. Combine the remaining ingredients, except the hamburger buns, and pour it over the rump roast. Cover the Dutch oven and bake at 250 degrees for 3 1/2-4 hours or until the meat is tender. Cool the meat slightly, cut into thin slices, and serve on hamburger buns.

Thoughts On Dutch Oven Barbecue Beef:

Dutch ovens are great to bake and cook with. This recipe cooks the rump roast slowly and seals in the juices along with a great aroma because of the special barbecue sauce mix. I love barbecue beef any time of the year. You can make this recipe all year round because it is baked in the oven. If you have a grill with a good thermostat that will work great for outdoor cooking. This recipe can be served with potato salad or baked beans. In the Southern parts of the United States coleslaw is served on top of the barbecue sandwich. I first learned about coleslaw in barbecue in West Tennessee. It actually tastes great!

Interesting Information For You:

The Dutch oven comes from the Netherlands. Cast iron Dutch ovens were created by Abraham Darby. If you are an outdoors person you can use a Dutch oven over a campfire. There are so many different foods that can be cooked with a Dutch oven. Dutch ovens are even commonly used in South Africa and other countries. You can visit the Wasserstrom blog to learn the history of the Dutch oven, more about its origin, all the countries where it is used, the many uses, and even how to care for your Dutch oven. You will also learn how to shop for a Dutch oven that is perfect for you.

Some Questions For You Today:

Do you own a Dutch oven? If you don't own one, maybe you have a friend who would let you borrow theirs until you purchase one. You will need one for this recipe. Have you ever eaten food cooked in a Dutch oven? Please share your experience with me. Did you see my last recipe that was posted yesterday? If you missed it, it is called Kahlua Cake Recipe and I think you will like it. Check it out!

My Thoughts For Today:

Read on to see my secret seasoning recipe for grilled pork steak.

I love cooking out on the charcoal grill. I know propane is quicker but I love the charcoal flavor that gets into the meat. I bought pork steak and seasoned it my special way. I am glad to share what I use here. In past posts, I have mentioned how much I like Tony Cachere's Creole seasoning. That's my secret for pork steak. I begin by sprinkling black pepper on my steaks and then follow up with Tony Cachere's Creole seasoning. I rub it in the meat really well and I carefully season the whole meat. Not too much but completely seasoned. My pork steak has a spicy taste to it so if you have delicate taste buds you might want to use less. You just have to experiment.

The beans, coleslaw, macaroni salad, and potato salad were all store-bought. It is the holiday weekend Memorial Day on Monday so I am sure we will eat more food like this before going back to work.

Keep on cooking!