Shoneys Strawberry Pie

Strawberry Pie makes me think of Mothers Day – probably because we often would buy this as a special treat to celebrate the day.  Growing up we enjoyed a strawberry pie on occasion and it was a taste to savor.  Several months ago, after learning I was no longer allergic to strawberries, this was one of the first strawberry recipes I had to try.  I knew mom had it tucked away somewhere and was pleased to find it on the back of the recipe card for French Dressing.  Anyway, after doubling the recipe and making two pies,  I was not disappointed in the taste.

Ingredients

1 pt. Strawberries

2 tbsp. corn starch

1 cup sugar

1 cup boiling water

1/2 of 3 oz pkg. strawberry jello

1 baked and cooled 9 inch pie shell

whipped cream

Directions

• Blend corn starch and sugar.
• Combine with water in sauce pan.
• Cook until thick (3-5 minutes).
• Remove from heat.
• Add Jello and stir until dissolved.
• Allow to cool, but not completely cold.
• Clean berries and spread evenly in pie shell.
• Pour mixture over berries.
• Chill for 2 – 3 hours.
• Garnish with whipped cream.

Note:  If frozen berries are used, drain well.

Mini Cheese Cakes

I found this recipe wrapped in the same plastic sleeve as the hand written copy of the Peanut Blossoms.  It sound so not only tasty, but simple!

Ingredients

16 oz. Philadelphia Cream Cheese

3/4 cups sugar

2 eggs

1 tsp. vanilla

1 tbsp. lemon juice

Directions

• Mix cream cheese, sugar, eggs, vanilla and lemon juice together, until lumps are gone.
• Put 1 wafer in the bottom of cup baking cup.
• Add filling.
• I also found a chocolate variation to the recipe that sounds with trying.
• Bake at 350 degrees for 25 minutes.
• Top with cherry or strawberry pie filling.

(Makes 18)