Fried Pies & Fireflies Signature Pasta Crab Salad

If you have a Memorial Day get-together this weekend, 
you may want to take our easy Pasta Crab Salad.  

That sweet mechanic and I developed the delicious recipe 
a couple of years ago and it's been a favorite ever since!

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In Loving Remembrance

of

My Daddy

Memorial Day is important because 
it is the one day set aside 

where we can honor those in service now,  

we can honor those that are retired, 

 and we can remember and honor those brave people 

who gave their lives in defense of our country.  

Let's make sure we never forget...

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Fried Pies & Fireflies Signature Pasta Crab Salad

1 box of rotini pasta
1 cup chopped celery
1/2 cup ranch dressing
1 cup mayo
1/3 cup sweet pickle relish
1 small package imitation crab--or you can use real crab if you like
1 TBSP Morton's Nature Seasoning, or more to taste

Boil the pasta and drain according to package directions.  Cool.  

In a large bowl, combine the cooled pasta, 
the imitation crab, celery, ranch dressing, mayo, 
pickle relish and Morton's Nature Seasoning.  

Stir until well combined.  
Taste and add more mayo and/or seasoning to taste.  

It's best refrigerated overnight and served the next day. 

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The cast of ingredients...

Use a food processor to chop the celery...

In a large bowl, add the celery, mayo, ranch dressing 
and about 2 TBSP of Morton's Nature Seasoning...

Boil the rotini as per package directions...

I use kitchen shears and cut the imitation crab 
into very small pieces....

I don't like big chunky crab ...
but that's just me...
you can keep it big and chunky if you like...:)

Add the crab and drained pasta next...

Add about 1/3 cup of sweet pickle relish 

and mix until well combined...

Refrigerate overnight and enjoy!

Delicious :)

Frozen Lemonade Pie

 

This pie screams "Hello Summer!"  
Such a quick and easy dessert you can keep on hand 
to cool off with on those hot, steamy days.

I made this for my sweet cousin Susie's 
birthday  celebration this past week.   

After enjoying our wonderful dinner at Bonefish, 
we decided to waddle back home for a bite of dessert--
and wished everyone would have brought their "jammies" :)

The pie was most delicious, but keep it frozen 
pretty much until ready to serve...

I had forgotten this part...

That handsome man said, 
"I thought frozen was part of the name of the pie?"  

Smarty pants....

anyway...

   so, when she was ready to head home, 
we told her we'd put the left overs in a glass 
and give her a straw :)

  My Susie exclaimed, 

"I'm not above that!"  

She is a delight to my heart!  

I'm thankful that God has blessed her and us to be able to celebrate another year together and I pray for many, many more!  

 
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 Frozen Lemonade Pie

1 (14 ounce) can sweetened condensed milk, chilled 

1 (6 ounce) can frozen lemonade concentrate 

12 ounces whipped topping, thawed 

1 prepared graham cracker crust


Beat milk with a mixer. 

Add lemonade directly from freezer and beat until very thick. 

Fold in whipped topping. 

Pour into crust and freeze. 

Remove from freezer 30 minutes prior to serving.




The ridiculously easy ingredients...

In your mixing bowl, combine the sweetened condensed milk...

With the frozen lemonade...

Then fold in the whipped cream...

Pour into a graham cracker crust...

the one the Elves make is just fine...

really...

I added some whipped cream for amazing decoration purposes...:)

Don't forget to freeze it for a few hours before serving....enjoy!

Quick as a Wink Fruit Cobbler

 

When I saw this recipe for the first time I thought, 

"Who comes up with these ideas?"  

Did they have the bottle of Sprite ready to drink,  
look in the freezer and find the berries 
and then look in the pantry and 
spy a box of cake mix and say, 

"Gee, I think I'll make a cobbler!"  

And it worked!  

No butter or anything!   

I was amazed!  

I'm seeing lots of experiments with lots of fruit and 
different cake mixes in our near future :)
 
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Quick as a Wink Cobbler

1 package white cake mix

8 oz. sprite

2 --16 oz. bags of frozen fruit of your choice

Layer frozen fruit on bottom of a 9×13 pan. 

Sprinkle cake mix on top until covered. 

Pour sprite over cake mix. 

Bake 45-50 minutes at 350 degrees. 

Let cool 15-20 minutes.  

Serve with vanilla ice cream.

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The incredibly simple ingredients...

Pour the frozen berries into your 9 x 13 pan...
this time we tried the mixed wild berries...

Sprinkle with the cake mix and then pour the sprite over next...
It will be fabulously foamy like this...

Bake 350 degrees 45-50 minutes...

Serve in pretty dishes with a scoop of ice cream...

Yum!