sister hooker's creamy rhubarb pie...

for anyone who is still checking this blog... yes, i'm still here:) with the school year & PTA coming to end, i feel like i have got to get back on the blogging wagon. if anyone is even reading this-- thanks for sticking with me! this is a new one i just made yesterday & i have to say i love it & so did everyone else!!! even my friend jen who doesn't like pie... our friendship is now pending after learning of this news;). anyhoo, it's the perfect combinations of sweet, tart & creamy. give it a try soon! & i know i shouldn't promise, because that's a lot of pressure... but i really will be posting regularly through the summer. i've got quite a few new

recipes backing up!

{sister hooker's creamy rhubarb pie}

1 Pillsbury refrigerated pie crusts, softened as directed on box

Filling

1 cup sugar

3 tablespoons all-purpose flour

1/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

3 eggs, slightly beaten

1/2 cup sour cream

4 1/2-5 cups fresh or frozen rhubarb, sliced about 1/4-1/2 inch thick

Topping

1/4 cup sugar

1/4 cup all-purpose flour

2 tablespoons butter or margarine, softened

DIRECTIONS:

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie (do not trim or flute crust).

In medium bowl, mix 1 cup sugar, 3 tablespoons flour and the orange & lemon peel. Stir in eggs and sour cream. Add rhubarb; toss gently. Spoon into crust-lined pie plate. Fold edges of crust over filling, ruffling decoratively.

In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.

Bake 50 to 60 minutes or until crust is light golden brown. Cool at least 3 hours before serving. Cover and refrigerate any remaining tart.

***i made this again yesterday & i doubled the crumble topping...even better!

brit's poppy seed cake with berries & cream

i found this recipe on another great food blog & changed it up to suit me better. i just can't leave things well enough alone!:) it is such a great mix on sweet, tart (with the berries), creamy & not too sweet. i just love the flavors & the beauty of it too! so great for mother's day!!!!

{brit's poppy seed cake with berries & cream}

2 1/2 Cups Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Baking Powder
2 Sticks Butter, softened
2 Cups Sugar
4 Large Eggs
1 Cup Buttermilk
1 tsp. vanilla

1 tsp. almond extract
1/4 Cup Poppy Seeds

~Cream & Berries~

1 cup chilled whipping cream

1 cup creme fraiche

1- 8oz. package cream cheese, softened

1/2-3/4 cup powdered sugar--to taste

1 pint fresh blueberries

1 pint fresh blackberries

1 pint fresh raspberries

1 pint fresh strawberries

1/2 cup sugar

1/2 cup water

in a large bowl, cream together, butter & sugar. add eggs one at a time, mixing after each. set aside. in another bowl, whisk together, flour, salt, baking powder & soda. stir both vanilla & almond extract into buttermilk. add 1/2 of the flour mixture to your butter & sugar & mix until combine. add 1/2 of the buttermilk & repeat the steps again. add poppy seeds & gently mix until combined. butter & flour 2- 9 in. round cake pans. evenly split batter between the 2. bake at 350 degrees for about 25 minutes, or until toothpick comes out dry. let cool in pan for 10 minutes, turn out & cool completely. after cakes are cooled, with a serrated knife, cut each cake in half horizontally.

In a small sauce pan, over medium-high heat, combine blueberries, sugar & water until berries start to burst & create a sauce. Set aside. In a large bowl, with an electric mixer, beat cream cheese until smooth. Add sugar, whipping cream & creme fraiche & beat until whipping cream has reached full volume. Toss remaining berries in blueberry sauce.

Assemble cake by spreading cream mixure & spooning berries between each layer & on top. Serve immediately & enjoy!

stacia's creamy bacon swiss dip...

stacia brought this to recipe club a little while ago & she emailed me the recipe but i totally forgot she had sent it to me until somebody asked me if i had it:) oooopppppsss! this really is the perfect combination of flavors! thanks to stac for sharing this little gem with us!

{stacia's creamy bacon swiss dip}

2- 8 oz. packages cream cheese - softened

1 c. mayo

2 c. grated swiss cheese

1/4 cup chopped sweet onion

(for some reason it isn't strong in this dip... don't even notice it is there)

beat together until combined. spread into an ungreased 9x13 baking dish.

Then top cheese mix with:

1 c. crushed Ritz crackers

16 slices bacon, cooked & crumbled

bake at 350 degrees for 15 minutes or until hot & bubbly! yummy!

serve with chips, crackers, bread, veggies or anything else your little heart desires:)

just enjoy!!!