Strawberry Pie

So this is the infamous Haslam Strawberry pie.  Every person in our family requests to have this for their birthday instead of cake.  Since my birthday was just a few days ago I though I should put this up.  It is so good I woke up at 445am before work to make it. 

I honestly can hardly call it a recipe: super easy.

Julie rating 10/10; serves 6-8; prep:30 minutes; need at least 4 hrs in frig before serving

2-3 lbs strawberries
1-2 (4 1/2) oz packages of Danish Dessert (here is a link if you don't know what it is http://www.junketdesserts.com/danishdessert.aspx)  I always buy the raspberry flavor for this even though it is with strawberries.  If you are making a very small pie you could just buy one box, but if you use anything more than 2 lbs of strawberries I would buy two packages-it is not very good if you don't have enough filling.  With the extra filling I put it in dessert cups and just serve with whip cream for anyone who doesn't want pie. I normally make 1 1/2 packages.
1 store bought pie crust-I have yet to find a homemade crust with as good of flavoring as the store brand or worth the time of making it-but if you have a recipe you like, go for it

Preparation: Bake pie crust according to directs.  Cut up strawberries.  I usually cut a bunch in half to put on the bottom of the pie and then in quarters for the rest of the pie.  Just personal preference.  If the strawberries are very sour, I'll put a bit of powder sugar on them.  Make the Danish Dessert according to the directions for pie filling on the back of package.  Since finished, put in frig until cool.  Stir every few minutes so it doesn't set. When the Danish Dessert is cooled you can add strawberries to the pie crust, then pour Danish Dessert over the strawberries.  Put in frig to set for several hours-I think around 4-5.  Serve with whip cream.
Best pie ever.

Thai Peanut Noodle Salad

It has been months since I last posted and now have a few recipes to publish.  Here is one I found on this website OurBestBites.com; delicious!  If you like Thai and especially pad thai I think you will like this.  I love that this website shows step by step pictures.  I think it is pretty popular because they just published a book.  The comments below are from the original publisher* 

Remember don't forget to add your own recipes to get this thing going again!

Julie and Eli rating 8.5/10   Serves 6-8.  Prep time: 30-45mins

8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)

-Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.
-You can really use any mix of veggies you want. I have a thing with rainbows so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow.
You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for you.
-As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.
-When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!

Dressing:
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups.