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Once again it is raspberry season and I am in the thick of it. My freezer is filling with raspberries. I am infusing two pints of raspberry vinegar. I made a batch of raspberry chipotle barbecue sauce and liked it so much that the next day I made a double batch and canned it. I’ve made two raspberry pies, one of them is this Raspberry Cream Pie that I’m going to tell you about. I found it here (Taste of Home) and it’s really good. It’s light and airy and not too sweet. I used a graham cracker crust instead of the vanilla wafer one called for in the original recipe because I don’t have any vanilla wafers. Sorry about the dearth of pictures. I didn’t think I’d be posting it, but it’s just SO good!

Raspberry Cream Pie -2Graham Cracker Crust:

Mix together 1-1/2 cups crushed graham crackers with 3 Tbsp. sugar and 1/3 cup melted butter. Press into greased 9″ pie plate. Bake at 350 degrees for 10 minutes. Allow to cool.

Cream Filling:

  • 1 cup heavy whipping cream, whipped
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup powdered sugar
  • 2 tablespoons orange liqueur (Grand Marnier)
  • 1 teaspoon vanilla extract

I prepared the whipped cream in my mixer first, then scraped it into a bowl and set it aside. Mix the softened cream cheese, powdered sugar, orange liqueur, and vanilla extract until smooth. Fold in the whipped cream. Spoon the filling into the pie crust and chill.

Raspberry Topping:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1-1/2 cups fresh or frozen raspberries

Stir sugar and cornstarch together in small saucepan. Add water and raspberries. Bring to a boil, stirring, and boil for 2 minutes or until somewhat thickened. Transfer to a small bowl and chill.

Spoon the raspberry topping over the pie filling. Chill until serving.

Raspberry Cream Pie -1

Banana Muffins with Mascarpone Frosting

Based on a recipe by Giada de Laurentiis on Food Network, this is a delicious and super easy breakfast/dessert.

Set the oven to 325 degrees. Chop 1/2 cup walnuts. Place the walnuts in a pie pan or oven-proof saucer and then into the oven while it preheats. Give the walnuts a shake every once in awhile so they toast fairly evenly. Watch that they don’t burn. Remove from heat once toasted and set aside.

Stir together the dry ingredients: 3 cups flour, 1 tsp. baking soda, 1 tsp. salt, 1/2 tsp. baking powder, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 2 cups sugar. Set aside.

Mix together the wet ingredients: 1 cup oil, 3 eggs, 1 Tbsp. vanilla extract. Peel and mash 4 ripe bananas.

Mix together the dry ingredients, the wet ingredients, and the mashed bananas. Stir until evenly moistened. Do not over-mix. Divide batter among 24 prepared (either paper liners or greased tins) muffin cups.

Bake the muffins at 325 degrees for about 25 minutes or when tops are golden brown and bounce back when lightly pressed with a finger. Remove from heat and let cool, either in the pan or out, doesn’t really matter. (The missing muffin was delish, BTW.)

While the muffins are cooling, stir together 3 oz. cream cheese, 6 Tbsp. butter, and 1/3 cup mascarpone cheese, all at room temperature. Stir in 3 Tbsp. honey. Spread a dollop of frosting over each muffin and sprinkle with toasted walnuts. Dig in!

Chicken Enchiladas

I really like this dish. The original recipe called for frying each tortilla in oil, which I have done many times. As far as flavor goes, I don’t see much advantage to doing it that way. This way works just fine and is much faster and less messy. It’s probably better for us, too. I don’t see why you couldn’t use a low-fat cream cheese for the filling and a fat-free Half n Half instead of cream if you wanted to.

Stir fry 1 lb. boneless skinless chicken breast (or use leftover chicken meat) with 1 cup chopped onion. Be sure that chicken is thoroughly cooked. Add one 7-oz. can diced green chiles and 8 ozs (1 package) of cream cheese. Heat and stir until cheese is melted.

Spread filling down center of a flour tortilla and roll up.

Place rolled tortillas into a greased 13 x 9″ baking dish. I’ve tried using a spray-on oil, and it works, but is so slippery that it’s hard to deal with.

Continue filling and rolling tortillas until you’re out of filling, which makes 10-11 enchiladas.

Sprinkle with shredded cheese: Monterrey Jack, Colby, cheddar, or a combination of them.

Pour cream over all, about 2/3 cup or more.

Bake at 350 degrees for about 25 minutes.

Serve with favorite salsa.

Ingredient List

1 lb. boneless, skinless chicken breast

1 cup chopped onion

1 7-oz. can chopped green chiles

8 oz. (1 pkg) cream cheese

10-11 flour tortillas

1-1/2 cups shredded cheese: Monterrey Jack, Colby, cheddar, or combination

2/3 cup cream