No-Bake Million Dollar Pie

A family friend from Alabama shared this recipe with my family years before I was born and my mom has been making it every year or so since. All you do is mix ingredients together and leave it in the fridge overnight. Yes, it's that simple and tastes amazing. A-Million-Dollar-Amazing.

No-Bake Million Dollar Pie - 2 pies

Ingredients:

20oz can of crushed pineapple, drained
30.5oz can of sliced peaches, drained
14oz can of eagle brand sweetened condensed milk
juice of 1 lemon
14oz cool whip, thawed
2 graham cracker crusts

First, drain the crushed pineapple on paper towels. While you wait for the pineapple to drain, dice the peaches. In a large mixing bowl, pour in the sweetened condensed milk. Now you want to add in the diced peaches and the crushed pineapple a little at a time while folding the mixture thoroughly. Squeeze the lemon juice over a strainer into the bowl and mix well. Now add the cool whip a little at a time and fold mixture coating everything evenly. Lastly, pour and spread the mixture into both graham cracker crusts. Give the pies a gentle little shake to make sure everything settles in. Then cover the pies and place in the refrigerator overnight.
 

MMmmm... I'll take one whole pie to myself, thank you.

xoxo.
Brooke Meghan

Tortilla Soup

This easy and flavorful tortilla soup is one of my favorite dishes. Okay... so almost all foods are my favorite. But seriously, this one is awesome. It's not just for cold weather seasons either - I crave it all the time and enjoy it no matter what the weather may be. When I first told my husband I was making soup for dinner he wasn't too excited. He said he didn't care much for soups. But I made it anyway and told him he'd change his mind once he tried it. I was right. He loved it and since then it has been a regular meal in our home. 

Like I said, this soup is so easy to make!

Tortilla Soup - serves 8

Here's what you need:

4 teaspoons of vegetable oil
1 large onion, chopped (or 2 small)
2 cloves of garlic, minced
1-2 green bell peppers, chopped (I love bell peppers so I add 2 but 1 is fine)
15oz can of sweet whole corn kernels, drained
14.5oz can of diced tomatoes
1/2 teaspoon of chili powder
5 cups chicken/vegetable broth
4-5 medium potatoes, peeled and diced
salt + pepper
shredded cheese, mexican four cheese blend
tortilla strips*

*I buy the Fresh Gourmet Tortilla Strips - Santa Fe Style. But if you have tortilla chips on hand you can just crush those and sprinkle on top of soup. Both taste great.

In a pot heat the vegetable oil over medium heat. Add the onion, season with salt and pepper, stirring occasionally for about 2 minutes. Next add the minced garlic and green pepper and stir occasionally for another 2 to 3 minutes. Now add the corn and the diced tomatoes (juice included). Season with salt, pepper, and chili powder, and stir occasionally for 3 more minutes. Add in the broth and the diced potatoes and bring to a boil. Then reduce heat to low and simmer, uncovered, for about 15 to 20 minutes or until you can easily pierce potatoes with a fork.

Lastly, before serving you'll want to taste and season with additional salt and pepper if needed. Divide into bowls and top with shredded cheese and tortilla strips. It taste great with sliced avocados and chopped green onions as well. If you need meat you can add shredded chicken to the pot before serving.

Enjoy!

xoxo.
Brooke Meghan

Ditalini Pasta Salad

This is my go to when I need to bring something to a potluck. It's easy to make, feeds a group, and tastes great! My older sister, Priscilla, shared this delicious recipe with me. Whenever I go to her house and she has made some I can eat the whole bowl. But that goes for everything she makes!

Ditalini Pasta Salad

Ingredients:

1 box of ditalini pasta
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/2 red onion, finely chopped
1/2 cup of green olives, chopped (manzanilla spanish olives - pimientos or pit removed)
3 to 4 large dollops of mayonnaise (plus extra to add according to your taste)
1 large dollop of sour cream
4 tablespoons of olive juice
dill weed
salt and pepper

Cook the ditalini pasta according to the directions on the box and then drain and let cool. Finely chop the red bell pepper, green bell pepper, red onion, and green olives. In a large bowl or serving dish add the cooled pasta and gradually add the chopped ingredients mixing well. Then add the mayonnaise and sour cream a little at a time and mix well. (After mixing, if you think it needs more mayonnaise feel free to add more.) Add the olive juice and mix again. Now sprinkle the dill weed and salt and pepper to your taste and mix pasta. Cover the pasta and leave in the refrigerator overnight. Then before you serve the next day add 1 or 2 more dollops of mayonnaise and mix well.

xoxo.
Brooke Meghan

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