The BEST Zucchini Brownies

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

When my husband and I bought our home a few years ago, we knew we wanted to make space in the backyard for a garden.  The first year, we grew cucumbers, tomatoes, peas, carrots and (my favorite) zucchini.  At one point, I ended up with a zucchini that was as long as my arm from my elbow to the tips of my fingers!  That is a ton of zucchini my friends.  And what do you do when you have ridiculous amounts of zucchini?  Make some amazingly easy, yummy, chocolate-y zucchini brownies with melt in your mouth, gooey frosting of course!

One of my favorite things about this recipe is that it doesn’t use very much oil/butter and because of the zucchini, they are so moist!  Another thing that is great about this recipe is that it doesn’t require any eggs.  How many times have you gone to make a dessert, only to find you don’t have any eggs?  Not me!  (*cough, cough*)  Any time I bring these brownies to a party or dinner, they are gone faster than you can blink.  I always leave myself a piece at home because I’m not sure I’ll get a piece otherwise.  I’m not kidding!

Okay, are you ready to see how easy these are to make?

First off, I always make the frosting before I make the batter.  This allows the frosting time to cool off in the fridge so it’s ready to spread on once the brownies are cool.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

For the frosting, you’ll need butter, cocoa, powdered sugar, milk and vanilla extract.  In a small saucepan, melt the butter on low heat and add the cocoa.  Mix well and then take it off the burner and set aside to cool.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In a medium bowl, combine the powdered sugar, milk and vanilla extract.  Beat well.  Stir in the butter/cocoa mixture and mix well.  Set in the fridge to chill and thicken up.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Line a 9×13 pan with parchment paper or tin foil.  (I prefer using tin foil.)

Preheat the oven to 350 degrees F.

Now for the batter.  Here’s what you’ll need:

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In a large bowl, mix together the oil, sugar and vanilla extract until well blended.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In another bowl, combine the flour, cocoa and baking soda and salt.  

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

A little at a time, stir the dry ingredients into the wet ingredients.  Now, don’t freak out.  The batter isn’t what you’re used to batter looking like.  It will be dry and crumbly–almost like a dry cake mix.  I repeat, don’t freak out.  It will bake up wonderfully.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

After everything is combined, add the grated zucchini.  When I grate and measure my zucchini, I press it down firmly into the measuring cup, adding just a little bit more than the 2 cups the recipe calls for–it makes them even more moist.

*Note: Grating zucchini when it is cold is much easier than room temperature.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Press the mixture into your prepared pan.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Bake for 25-30 minutes or until the brownies spring back when gently touched.  Remove from the oven and let cool.  It is best to allow them to cool completely before frosting.  (If you’re a little crunched for time, you can put the brownies in the fridge to cool.)

When you are ready to frost the brownies, take the frosting out of the fridge and pour over the top of the brownies.  Using a spatula, spread evenly over the top.  Place back in the fridge to set up, then cut them into squares. (I put mine in for a couple of hours, but if you don’t have that much time, an hour will work.)

Lastly, grab yourself a glass of cold milk and enjoy!

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Heavenly Zucchini Brownies

Frosting:

  • 6 Tbsp unsweetened cocoa powder
  • 1/4 c. butter
  • 2 c. powdered sugar
  • 1/3 c. milk
  • 1/2 tsp. vanilla extract

Brownies:

  • 1/2 c. canola (or vegetable) oil
  • 1 1/2 c. white sugar
  • 2 tsp. vanilla extract
  • 2 c. all purpose flour (I have used wheat flour as well)
  • 1/2 c. unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt 
  • 2 c. fresh zucchini, shredded

Directions:

  1.  Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper or tin foil.
  2. For the frosting: In a small saucepan, melt the butter on low heat and add the cocoa.  Mix well and then take it off the burner and set aside to cool.
  3. In a medium bowl, combine the powdered sugar, milk and 1/2 tsp. vanilla extract.  Beat well.  Stir in the butter/cocoa mixture and mix well.  Set in the fridge to chill and thicken up.
  4. For the batter: In a large bowl, mix together the oil, sugar and vanilla extract until well blended.  In another bowl, combine the flour, cocoa and baking soda and salt.  A little at a time, stir the dry ingredients into the wet ingredients. (Remember it will be dry and crumbly looking.)
  5. After everything is combined, add the grated zucchini.  (Note: Grating zucchini when it is cold is much easier than room temperature.  When I grate and measure my zucchini, I press it down firmly into the measuring cup, adding just a little bit more than the 2 cups the recipe calls for–it makes them even more moist.)  
  6. Press the mixture into your prepared pan and press lightly.  Bake for 25-30 minutes or until the brownies spring back when gently touched.  Remove from the oven and let cool.  It is best to allow them to cool completely before frosting.  (If you’re a little crunched for time, you can put the brownies in the fridge to cool.)
  7. When you are ready to frost the brownies, take the frosting out of the fridge and pour over the top of the brownies.  Using a spatula, spread evenly over the top.  Place back in the fridge to set up, then cut them into squares.

Lemon Squares

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

When my husband and I were first dating in college, he invited me to a get together with all of his best friends and their wives/girlfriends.  I was a little nervous because these were his best friends and I wanted them to like me.  So what did I do?  Well, the way to a man’s heart is through his stomach so I decided I would make a treat to bring and share.  Out of all the recipes I could have chosen, I chose one of my best tried and true desserts: lemon squares.  It didn’t hurt that my then-boyfriend, soon-to-be-husband’s favorite desserts are anything lemon.  I wasn’t going to take any chances. *wink*

Long story short, his friends all liked me and all the wives/girlfriends wanted my lemon squares recipe.  Win-win!
Now, I know some people call this dessert lemon bars, but I grew up calling them lemon squares so that’s what we’re going with here.  The recipe is super simple and absolutely delicious!

Here’s what you’ll need:

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

First, preheat your oven to 350 degrees F.

Then, grab a medium microwavable bowl and melt the butter.  Add the flour and powdered sugar and mix until well combined and a dough forms.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Line a 9×13 pan with tin foil and then spray with cooking spray.  The reason I do it this way is that it makes it easy to lift the bars out of the pan and cut them up before serving.  You could skip this step, but I wouldn’t recommend it.

Next, drop large spoonfuls of dough into the bottom of the pan and press it flat and even.  Only spread it along the bottom and not the sides, but make sure to touch all sides and corners of the pan.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Bake in the oven for 20 minutes or until edges are a very light brown.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

*Side story: While I was making these lemon squares, the power went out about half way through the cooking time.  Like, totally out, and I had no idea when it was going to come back on.  Apparently it was out all over the south side of town.  I was kind of mad because I didn’t want to have to start over.  But then I decided to just leave the bottom layer in the oven and let it cook with the remaining heat inside.  Thankfully, the power came on about 30 minutes after it had gone out and when I checked on the bottom layer, it looked just like it should.  Success!  I did a little happy dance in the kitchen with my daughter who had been extremely worried about the power going out.

Anyway, let’s continue.

While the bottom layer is cooking, combine the eggs, sugar, baking powder, lemon juice and 1/4 c. flour.  When deciding how much lemon juice to put it, you have to decide how sweet or tart you want your bars to be.  I like mine a little more on the tart side, so I usually add closer to 1/2 c. lemon juice, but if you want it a little sweeter, add 1/3 c.  I wouldn’t recommend adding any more or less than 1/3-1/2 c. otherwise the consistency won’t be right.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Pour the mixture over the top of the layer you just pulled out of the oven and pop it back in for 20-25 minutes.  You will know that it’s done when the edges are lightly browned.  Pull it out and let it cool completely.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Once cool, you can sprinkle powdered sugar all over the top.  I usually just sprinkle it from the bag, but you could also use a sifter.

Before cutting, remove the bars from the pan and gently peel the foil from the side of the bars.  It can get a little bit sticky, so I just use a butter knife to help me keep the sides of the bars from being pulled away with the foil.

Also, I like to use a plastic butter knife when cutting the bars into squares because the bars are more likely to stick to the metal ones.

My last bit of advice before enjoying your lemon squares?  Don’t breathe in through your mouth when you take a bite. *wink*

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Lemon Squares
Makes 24 bars

Ingredients:

  • 2 c. flour
  • 1/2 c. powdered sugar
  • 1 c. butter, melted
  • 4 eggs, beaten
  • 2 c. sugar
  • 1/2 tsp. baking powder
  • 1/3-1/2 c. lemon juice
  • 1/4 c. flour

Directions:

  1. Preheat your oven to 350 degrees F.
  2. In a medium microwavable bowl, melt the butter.  Add the flour and powdered sugar.  Mix until combined and dough forms.
  3. Line a 9×13 pan with tin foil and spray with cooking spray.
  4. Drop large spoonfuls of dough into the pan and press into the bottom of the pan using your hands.  Do not press it up the sides but make sure it touches all sides and corners.
  5. Bake in oven for 20 minutes.  Edges should be just lightly brown.
  6. Remove from oven and set aside.
  7. While base is baking, beat eggs in a medium bowl.  Add sugar, baking powder, lemon juice and flour.  (You can add more or less lemon juice depending on how tart or sweet you want the bars to be.)
  8. Pour over the base and bake again for 20-25 minutes at 350 degrees F.  The edges should be just lightly brown.
  9. Remove bars from the oven and let cool completely.
  10. When cool, sprinkle with powdered sugar over the top, cut and serve.

Parmesan Chicken

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

A week after my husband I were married, we drove from Utah to New York so he could do some summer sales.  As a new wife, I wanted to practice my domestic skills and make food for my hungry and tired husband after a long day knocking doors.  One of the meals I made quite often was Parmesan chicken because it was easy and inexpensive to make, plus it provided leftovers for a couple of days.

Eight years later, I’m still making Parmesan chicken for my family, although I’ve tweaked the original recipe.  This is one of my husband’s favorite meals and my kids love it too.  Simple, inexpensive and most of all, moist and flavorful, I’m sure you’ll love it too!

Here’s what you’ll need:

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

I always start by prepping the chicken.  I cut off the excess fat and anything else that I wouldn’t want to eat.  Then I cut the chicken into large pieces and set it aside.

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

In a smaller bowl, melt the butter in the microwave.

Next, I combine the Parmesan cheese, bread crumbs, onion salt, garlic powder, black pepper and Italian seasoning into a medium bowl.  (Check out my tutorial for making your own breadcrumbs HERE.)

Then, I create an assembly line of sorts: chicken, butter, cheese/bread crumb mix and 9×13 pan.

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

Dip the chicken in the butter, then move it to the cheese/bread crumb mix to coat it and then place it in the pan, pushing the pieces close together.  I like to use tongs to pick up the chicken and move it around because it keeps my hands cleaner.  I also use a spoon or small spatula to coat the chicken before picking it up and putting it in the pan.

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

When your pan is about 1/2 to 3/4 full, turn on your oven to 400 degrees.

I usually end up with about the right amount of everything, plus or minus a couple pieces of chicken or a little bit of butter or cheese/bread crumbs mixture.  If you have any chicken left over, you can just put it in with the rest and cook it, or bag it up and freeze it to use later.  If you have left over butter, just drizzle it over the top of the chicken in the pan.  If you have left over bread crumbs, sprinkle them over the chicken in the pan.  No point in letting it go to waste.

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

Once your oven has preheated, put the chicken in and set the timer for 20 minutes.  You’ll know the chicken is done when it’s no longer pink inside and the juices run clear.  I usually just cut a couple of pieces in half to check.  If it needs longer, put it in for another 2-3 minutes and then check it again.

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

Serve with some mashed potatoes, fruit, veggies and a salad.

Store leftovers in a sealed container for up to one week.  (I’ve made a Parmesan chicken salad by slicing up the cold chicken and putting it on a green salad and it’s super yummy!)

Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

Parmesan Chicken
serves 4-6

Ingredients:

  • 1/2 c. butter, melted
  • 1/2 c. grated Parmesan cheese
  • 1 c. bread crumbs
  • 1 tsp. onion salt
  • 1/2 tsp. garlic powder
  • 1 tsp. black pepper
  • 1 tsp. Italian seasoning (optional)
  • 3 lbs chicken breasts

Directions:

  1. Clean chicken and cut up into large pieces.
  2. Melt butter in microwave.
  3. In a medium bowl, mix Parmesan cheese, bread crumbs, onion salt, garlic powder, pepper and Italian seasoning.
  4. Dip chicken in butter, then transfer to cheese/bread crumb mixture and turn until coated.
  5. Place in 9×13 pan, pushing pieces close together.
  6. Bake at 400 degrees for 20-25 minutes or until cooked through (juices run clear) and top is a light golden brown.
  7. Store leftovers in sealed container for up to 1 week.

20 Minute White Bean Chicken Chili

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

Over the weekend, I saw a lot of Christmas in July sales and it kind of freaked me out for a minute!  I feel like the summer just started, but if I think about it, my daughter is going to be starting her second year of preschool in about 6 weeks, which means fall is just around the corner and then it’s Halloween and Thanksgiving and Christmas!  If there is one thing you need to know about me, it is that I don’t like the cold. And living in Utah, we get some cold winter days.  I’m definitely not ready for it to be cold any time soon.  Give me 90 degree weather and a pool and I will be one happy camper.

However, I do love me some good soup, which is why I like to have it year round.  It’s such an easy meal to prepare because you can often throw in a bunch of ingredients and–voila!–you have soup.  Some soups, like my Crock Pot Minestrone Soup or Homemade Chicken Noodle, are super yummy, but take a little longer to cook and sometimes there just isn’t time.  But this white bean chicken chili recipe is perfect for those days when you don’t have a lot of time to cook and need something quick and filling.  Not to mention the fact that it only takes about 20 minutes from start to finish, and you’ve definitely got a winner here!
Here’s what you’ll need to make it:

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

Start with your chicken.  You can either cook some chicken and then shred it, get a rotisserie and cut it up into pieces, or use a can of cooked chicken (I like the Kirkland brand).  I generally just use whatever I happen to have on hand.

After you’re chicken is prepped, put it in a large pot.  Add the beans, chicken broth, green chilies and corn.  The amount of chicken broth you add is completely up to you.  If you like thicker chili, or don’t need it to serve as many people, then use 2 cups.  If you like thinner chili, or need to serve more people, use 4 cups.  It won’t affect the flavor, just the amount you end up with.

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

Next, measure the onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl and mix together.  Put it in the pot with the above ingredients.

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

Turn the heat onto medium high and let it all heat though.  When it begins to boil, turn down the heat and slowly add the half and half.  Return to medium high heat and allow the soup to heat through again.  Serve immediately.

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

White Bean Chicken Chili
serves 6-8

Ingredients: 

  • 1 12.5-oz can of cooked chicken (I like Kirkland brand) or 1 lb chicken, cooked and shredded
  • 2 15-oz cans Great Northern beans, drained and rinsed
  • 1-2 cans chicken broth (between 2-4 cups)
  • 1-2 cans green chilies (depending on how hot you like your chili)
  • 1 15-oz can corn, drained
  • 1 Tbsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp salt 
  • 1 tsp cumin 
  • 1 tsp oregano
  • 1/2 tsp black pepper 
  • 1 tsp cayenne pepper 
  • 1 pint half & half 

Directions:

  1. Cook and shred chicken if you are not using canned chicken.  
  2. Add chicken, beans, chicken broth, green chilies and corn into a large pot. The amount of chicken broth you use is up to you, depending on if you want thicker or thinner chili.
  3. Measure onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl.  Mix together and then put into pot with other ingredients.
  4. Heat all ingredients together over medium high heat.
  5. Add half and half and heat again until heated through.
  6. Serve immediately.
  7. Store in air tight container and refrigerate for up to 1 week.

Banana Bread Muffins

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

One of my favorite things to help my mom make growing up was banana bread.  I loved mashing the bananas, pouring them into the batter and waiting for the warm banana bread smell to waft through the house.  We’d eat huge chunks of bread with butter slathered on top.  So. Good.  I’ve carried on the tradition with my daughter, letting her mash the bananas, mix up the batter and then wait impatiently for the bread to come out of the oven and cool before she can gobble it down.

Last week when we went out of town for a vacation with extended family, we left a few bananas out on the counter knowing they would probably turn from yellow with brown spots to mostly brown with yellow spots while we were gone.  Sure enough, one of the first things my daughter noticed when we got home was the black bananas sitting on the counter.
You might wonder why a 4.5 year old might notice something like this.  The reason is this: banana bread.  She knows that black bananas mean banana bread.  In my mind, it’s the only way to make banana bread because the bananas are so ripe and the flavor is so strong.  There are only 8 ingredients but all of them just support the star, which is, of course, the bananas.

Here’s what you’ll need to make this delicious stuff:

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

First, mash the bananas on a plate using a fork.
So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

In a bowl, cream the shortening and sugar.
So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Add the eggs, milk and vinegar.  Mix well.
So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Add baking soda and flour, mixing well after each cup.
So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Last, add the bananas and mix together.  If you are adding nuts, this would be the time to do it.

Line your muffin tins and fill each cup about 3/4 full.  I use an ice cream scoop because it’s less messy and it also helps me get an equal amount in each cup.  If you are making loaves, line your tins with wax paper before filling 2/3 full with batter.

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Bake in oven at 350 degrees F for 20-25 minutes for muffins and 40-45 minutes for loaves.  The bread is done when an inserted toothpick comes out clean.

Remove from oven and then remove the muffins to a wire rack to cool.  Same goes for loaves.

Once cool, cut it up and serve with butter.  Or eat it plain.  Both taste delicious. 🙂

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Banana Bread Muffins
makes 16-18 muffins or 3 small loaves

Ingredients:

  • 4 ripe bananas
  • 1/2 c. shortening
  • 1 c. sugar
  • 2 eggs
  • 1/3 c. milk
  • 1 tsp. vinegar
  • 2 c. flour
  • 1 tsp. baking soda
  • walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mash bananas on a plate using a fork.
  3. In a bowl, cream shortening and sugar.
  4. Add eggs, milk and vinegar.  Mix well.
  5. Add flour and baking soda and mix.
  6. Stir in bananas and nuts.
  7. Line muffin tin with baking cups.  If making loaves, line with wax paper.
  8. For muffins, bake for 20-25 minutes or until inserted toothpick comes out clean.  For loaves, bake for 40-45 minutes or until inserted toothpick comes out clean.
  9. Remove from pan and let cool on wire baking rack.
  10. Store in ziplock bag or air tight container for no more than a week.

How To Make Your Own Breadcrumbs

How to Make Your Own Breadcrumbs--an easy way to save money!

My husband opened the fridge up the other day and saw a package of hot dog buns sitting there on the shelf: “Are we having hot dogs for dinner tonight?”  Me: “No.”  (silence)  Him: “Then why do we have hot dog buns in the fridge…?”  Me: “To make bread crumbs.”

I’ve actually been making breadcrumbs for the last few years.  It is one of those things that I think isn’t worth the cost to buy.  I buy a package of 12 hot dog buns (or 8 hamburger buns) for $.99 and it makes about 2.5 cups of breadcrumbs.  Then I store them in an airtight container in the pantry and pull them out whenever I need a filler for my meatloaf or to make parmesan chicken.

How to Make Your Own Breadcrumbs--an easy way to save money!

To make your own breadcrumbs, all you need to do is open up the buns and lay them out on a cookie sheet.  Leave them on the counter for about 24 hours.  Depending on how hot it is in your house, they should be dry or close to it.  You want to be able to break it in half easily.

How to Make Your Own Breadcrumbs--an easy way to save money!

Throw the pieces into a blender (we have a Blendec) and pulse it a few times to get the pieces broken down.  Continue pulsing until the crumbs are the desired size.  I usually put about 1/3 of them in to start with and then add another 1/3 and the last 1/3 in increments.  This gives me more variation in the size of the crumb and makes it easier to break it all down. 

How to Make Your Own Breadcrumbs--an easy way to save money!

Spread the crumbs onto the cookie sheet evenly and let dry for another 24 hours.  You want to make sure they are dry so they don’t get moldy.

How to Make Your Own Breadcrumbs--an easy way to save money!

Store in an airtight container.

*Note: To make your own flavored breadcrumbs, you could add onion powder, garlic powder, Italian seasoning, etc. before placing the crumbs in the container.

Easy right?  (Stay tuned for some recipes using breadcrumbs in the next month or so!)

What kitchen staples do you like to make instead of buy?

Easy Strawberry Pie

Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

We had strawberry pie a lot growing up because everyone in my family, especially my younger sister, loves strawberries.  Whenever my mom made it, she used a pre-made pie crust and store bought glaze.  Super easy and super fast.  Since then, I’ve found what I think is just as fast and easy, if not more so.  Instead of a pre-made pie crust that has to be baked, I use a shortbread crust.  Instead of store-bought glaze, which can be pricey, I use strawberry gelatin as a base for the glaze.  So yummy and so fast.

I feel like strawberry pie is one of those things you make when your strawberries are starting to turn a little but you still want to salvage them by creating something yummy.  And seriously, who doesn’t love strawberry pie?  I have yet to meet someone.
To make this easy strawberry pie, you will need the following ingredients:

Easy Strawberry Pie--the perfect dessert for BBQs and picnics!
  • shortbread pie crust
  • fresh strawberries
  • strawberry gelatin 
  • sugar
  • water
  • cornstarch

Start by making the glaze.  In a small saucepan, combine the water, sugar and cornstarch.  Stir together until smooth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat and stir in the gelatin until dissolved.  Refrigerate for 15-20 minutes or until slightly cooled.

While the glaze is cooling, wash, hull and slice your strawberries.  (For one pie, you’ll need about 4 cups of sliced strawberries.  I usually add a little more. *wink*)

Pour the strawberries into the pie crust.  Slowly pour the glaze over the top, making sure to distribute as evenly as possible.

Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

Place pie in the fridge to set.

That’s it!  It’s crazy easy!

I love using the shortbread crust as opposed to a graham cracker crust because it’s a little more dense and doesn’t get soggy and fall apart under the weight of the strawberries.

Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

Easy Strawberry Pie
serves 6-8

Ingredients:

  • 4 c. strawberries, sliced
  • Shortbread pie crust
  • 3-oz pkg strawberry gelatin
  • 3/4 c. sugar
  • 2 Tbsp. cornstarch
  • 1 c. water

Directions:

  1. In a small saucepan, combine the water, sugar and cornstarch.  Stir together until smooth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat and stir in the gelatin until dissolved.  Refrigerate for 15-20 minutes or until slightly cooled.
  2. While the glaze is cooling, wash, hull and slice your strawberries.
  3. Pour the strawberries into the pie crust.  Slowly pour the glaze over the top, making sure to distribute as evenly as possible.
  4. Place pie in the fridge to set.