Ever since I mentioned making frozen pies the other day my email has been full. I thought I would share with the rest of you the recipes. Thank you to my dear friend, Carrie (who hopefully will open her own bakery on Cape Cod someday soon), for sharing these recipes with me. I have included her original recipe, and my version of the recipes both dairy free and full of dairy. I never include pictures, as I am terrible at taking photos of food, but these were so photogenic I thought I’d share.

Frozen Lemonade Pie

Frozen Chocolate Pie

Frozen Lemonade Pie

Original Recipe:
1 8oz pkg cream cheese
1 small packet of powdered lemonade flavoring (like crystal light or country time)
1 3 oz pkg vanilla pudding
1 8oz container cool whip thawed
1 1/4 cup cold milk
15 lemon sandwich cookies, crushed
1 graham cracker crust
Beat cream cheese and lemonade mix until smooth. Mix the milk and pudding together for about 2 minutes- it will be thick. Beat it into cream cheese. Beat 1/3 of cool whip into mixture then fold the rest along with most of the crushed cookies (set aside some for topping). Pour mixture into crust and top with remaining cookies. Freeze until frozen (can be refrigerated, but tastes better frozen).

Arubula’s Kitchen Version:

Frozen Strawberry Lemonade Pie

1 8oz pkg cream cheese (I used tofutti for the dairy free version)

1 cup powdered countrytime strawberry lemonade

2 6oz containers of so delicious vanilla yogurt
1 6oz container vanilla pudding (make sure it’s dairy free if going that route)
make your own whip and fold it in for fluffier pie*
10 blonde oreos, crushed
3 blonde oreos, halved
1 cup, hulled and quartered strawberries
1 graham cracker crust (I make my own, but store bought was fine, even bigger gold star if you make the crust from blonde oreos)

*To make your own whip cream, not an option for dairy free- but don’t fret even though the dairy free isn’t as fluffy, it still tastes just as delicious

3T sugar (table sugar is great, powdered sugar is even better) to 1 pint heavy cream or whipping cream with a light splash of vanilla. Whisk by hand quickly until light and fluffy. I usually use whatever ingredients I have on hand

Beat cream cheese and lemonade mix until smooth. Mix in yogurt and pudding. Beat in whip. Fold in the rest of the whip, cookies, and most of the strawberries- saving some for topping, mint if you are using. Pour mixture into crust and top your pie with strawberries and halved cookies. Freeze (about 2 hours)

Frozen Chocolate Pie

Original Recipe:

1 8oz pkg cream cheese
1 small packet of powdered hot chocolate

1 3 oz pkg chocolate pudding
1 8oz container chocolate cool whip, thawed
1 1/4 cup cold milk
15 oreo cookies, crushed
1 oreo cookie crust

Beat cream cheese and hot chocolate mix until smooth. Mix the milk and pudding together for about 2 minutes- it will be thick. Beat it into cream cheese. Beat 1/3 of cool whip into mixture then fold the rest along with most of the crushed cookies (set aside some for topping). Pour mixture into crust and top with remaining cookies. Freeze until frozen (can be refrigerated, but tastes better frozen).

Arubula’s Kitchen Version:

Individual portion size pies

Frozen Dairy Free Chocolate Pie

1 8oz pkg tofutti cream cheese
1 cup dairy free hot chocolate mix

2 6oz pkg dairy free chocolate pudding
2 6oz pkg so delicious vanilla yogurt
2 handfuls mini oreos, crushed
1 graham cracker crust

Beat cream cheese and hot chocolate mix until smooth. Mix in pudding and yogurt. Fold in most of the crushed cookies (set aside some for topping). Pour mixture into crust and top with remaining cookies. Freeze until frozen (can be refrigerated, but tastes better frozen).

Trust me you will never know it’s dairy free

I know, I know it’s been a while since I posted a real weekly blog menu. I have been swamped with life and trying to enjoy some sunshine. Here’s a quick couple recipes that I love during the summer that I wanted to pass along.

Menu

Cucumber-Melon Soup

Grilled Watermelon Salad

Grilled Dorito Chicken Salad

Sweet Potato Fries

Cucumber-Melon Soup

1 cucumber, cut into chunks

3 cups honeydew melon, cut into chunks

8 oz vanilla so-delicious yogurt (or plain for less intensity)

1/4 cup fresh mint leaves

2 tablespoons lemon juice

salt and pepper to taste

Mix all ingredients into a bowl. In a blender, puree in batches until smooth. Chill, covered minimum of 2 hours. I like to garnish with frozen blueberries.

Grilled Watermelon Salad

4 wedges watermelon 2 inches thick, rind removed

2 tablespoons honey

4 tablespoons olive oil

salt and pepper to taste

1/4 cup of feta cheese

1 cucumber, diced

1/2 cup blueberries

1/4 cup of fresh mint leaves, sliced

a little extra honey to drizzle

a sprinkle of cayenne pepper

mix honey, olive oil, salt and pepper on a plate. place watermelon wedges on and let rest for 5 minutes, flip for 5 more minutes. meanwhile heat grill on medium-high heat (or grill pan). put watermelon on grill and cook 2 minutes per side, turn at 1 minute mark for pretty grill marks. Divide out 1 wedge per person, sprinkle cucumber, feta, blueberries, mint over each wedge. lightly drizzle over salad and LIGHTLY sprinkle cayenne.

Dorito Chicken Sandwich and Sweet Potato Fries
this is a repost, but so worth it! Enjoy!

Dorito Chicken Sandwich

Crush 1/2 large bag of cool ranch doritos into a fine powder. Mix with 2 tablespoons vegetable oil and rub on 4 chicken breasts. Allow to marinade over night in a covered dish.
Heat grill to medium-high heat. Rub extra marinade off of chicken breasts and place on heated grill. Cook approximately 5 minutes a side. In the last 2 minutes on the 2nd side add the other 1/2 bag of cool ranch doritos crushed into the size of big bread crumbs, mixed with 2 tablespoons vegetable oil and top chicken breast. Add slice of provolone cheese on top. Melt cheese then remove chicken fillet from grill.
Mix 6 tablespoons melted butter with 2 teaspoons Italian seasoning (or any herbs finely chopped, 4 teaspoons if fresh herbs). Brush onto a french baguette halved long ways. Toast on grill.
Make garlic aioli by mixing 2 cloves minced garlic to 4 tablespoons mayonnaise.
Cook off 8 slices of bacon. 
Place on toasted baguette bottom, cut to chicken fillet size, garlic aioli, chicken fillet, bacon, romaine leaf and spicy quacamole on baguette top. Cut in half. Serve.


Sweet Potato Fries
Preheat oven to 500°F. Grease large baking sheet with vegetable oil. Toss 1 1/2 pounds red-skinned sweet potatoes, cut into 1/2 inch wide slices, then again into 1/2 inch wide strips, with 2 tablespoons olive oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.
Mix 2 tablespoons chopped parsley, 1 teaspoon chopped fresh thyme and 1 minced garlic clove in small bowl. Sprinkle over sweet potatoes.