CB&W- Things Found in a Kitchen

Thanksgiving is a good day to post about ‘things found in a kitchen’. Good thing Cee came up with this perfect challenge for today. Here are some photos I took in New Orleans at the Southern Food and Beverage Museum.

I love New Orleans! It’s full of interesting things to do and see. This museum is just one example (here’s a post about another).

The Southern Food & Beverage Museum is a nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and the related culture of the South. While based in New Orleans, the Museum examines and celebrates all the cultures that have come together through the centuries to create the South’s unique culinary heritage. SoFAB also hosts special exhibits, demonstrations, lectures and tastings that showcase the food and drink of the South.

You can learn about all the different foods each state is famous for. You can learn about the history of the cocktail and how to make them. You can take a cooking class. You can try the specialty cocktails at the bar, or enjoy a hearty meal. It’s easy to get to on the streetcar, and the nearby bars and restaurants look worth a try too. 🙂

M is for Monkey Bread- #AtoZChallenge

M” is for Monkey Bread! Yummmmmm!!

I tried this recipe last week. I had to make some adjustments since I didn’t have exactly what they called for. Also, since I am only cooking for myself now, I didn’t want to overload the place and wind up throwing most of it away. So, to start with, I cut their recipe in half. I only used 1 can of (Kroger brand) biscuits, and halved everything else except the walnuts and raisins (I like both of those things). 😉


1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted


  •  1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  • 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  • 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • 4 Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
I didn’t have a bundt pan (fluted tube pan), so I just used a round cake pan. It was just big enough to fit with the recipe cut in half. Mine may not look as good as theirs, but it still tasted wonderful and it made the whole house smell delicious for days. 🙂

Quick Cherry Turnovers Recipe

Today was kind of a slow day around here (other than the usual computer issues I’m having of late). I took the time to do a little bit of ‘experimental’ cooking.

Since I live alone, I don’t usually cook much. I normally eat soup & sandwich for lunch and then I’m not really hungry til late. I try not to eat anything then, but just go to bed.

Today, I made some ‘pigs in a blanket’ (sausage wrapped in crescent rolls) for breakfast. Since I was baking, I thought I might as well throw something else in the oven. 😉

I had this recipe floating around for a while for these little sweets made with the same crescent rolls, but stuffed with cream cheese and cherries (or apples, etc). It looked really easy and so I decided to try it.

Here’s what they looked like before putting them in the oven…

And, here’s what they looked like when they came out…


Maybe not as pretty as the ones in the recipe I copied from, but I didn’t have any confectioners sugar. They tasted alright without it.

Here’s the recipe I went by (with some of my own modifications- I used the dough sheets instead of crescent rolls, no confectioners sugar for icing, I added cream cheese to the filling). They were really easy to make. Next time, I might try different fruit for the filling (apple, raspberry, strawberry, etc).

Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they’re so delicious, they’ll be welcome any time of the day. Feel free to experiment with other pie fillings as well. —Elleen Oberrueter, Danbury, IA

Source: Quick Cherry Turnovers Recipe | Taste of Home

Meyer Lemon Loaf with Blood Orange Glaze

Lemony slices of loaf cake with a sweet blood orange glaze. This Meyer Lemon Loaf with Blood Orange Glaze is the most amazing breakfast for winter.

Source: Meyer Lemon Loaf with Blood Orange Glaze

Guest Post: Skyrim

What the heck is Skyrim?!

I’m very happy to report I had my first guest post today. Leisel, over at her blog Skill Up Skillet, posted my beef stew recipe.

If you’re at all into sci-fi, fantasy, games, geeky stuff you really ought to check out her blog. She also posts some very interesting recipes. Here’s how she describes it

A Geek & Game Themed Food Blog- because cooking IRL doesn’t have to be a feat of strength. 

I do love reading sci-fi, fantasy, horror, and just about everything else. But I’m not much into games. I just don’t have the patience to keep starting over when I get killed off in the 1st 5 seconds of the game. I was addicted to Gems for a while (that game is impossible to win), it kept me busy while I was on the tuna boat for 3 months at a time with no one to talk to. It’s still on my computer and if I really get bored I try again.

I used to LOVE this one game we used to play on The Performer. It was called VGA Planets. It was one where we were all different alien races and we were all trying to grow our empires and take over the universe. It was a real blast, lasted the entire 5 week long hitch and sometimes longer.

Now I’m more into crosswords and sudoku. If I ever have the time to play games at all.

Another post for the Just Jot It January challenge. 🙂

7 Ways to Drink (and Eat) Eggnog!

Seems I can’t use “Press This” anymore either since I moved my blog over here. Just one more frustrating fuck up! Makes it harder to share good stuff I see online and when I decide it is worth all the extra effort, the post looks like hell. 😦

So, I’m not much in the holiday spirit. Things have not been going very well around here lately. I’m home, for one thing. I’m almost always out to sea on the holidays, it’s always the best time to get work. Most people want to be home with their families over the holidays. I need the work more.

So, I’m sitting here tonight, chilling out, having a drink and still HOPING to get a call tomorrow. Some last minute rush to get me there before crew change, nevermind holiday airport madness. I thought of this email I got the other day, thought some of you might like it too…

cashew nut nog, epicurious.com

Here’s the link to a site with some pretty cool looking ways to make eggnog. Surprisingly enough, most of the recipes are for eating your eggnog. I’ve always been a fan of real (spiced) eggnog, even if I do only have it around Christmas time. I have to admit, I never thought about eating it before.

Some of these recipes make me feel like I ought to spread them out over the rest of the year. I especially like the Cranberry Eggnog Tart, which is really a cheesecake with some cranberry jam to change the taste a little.

They also give recipes for Cinnamon Flan (made with rum spiced whipped cream), eggnog sauce for your spiced apple cake, Tiramisu Eggnog Trifle, and even eggnog ice cream (made with heavy cream and dark rum) that sounds like another real winner. 🙂

And if you just want to stick with drinking your eggnog, they have a recipe for Cashew Nut Nog and another for a coconut eggnog they call Coquito.

I don’t know about you, but I think I might need to pick up another carton of eggnog before this is all over. 😉

Son of a Sea Cook: 2

I’m still trying to post twice so I don’t lose all my old followers who somehow didn’t get automatically transferred to my new site (www.captainjillsjourneys.com). Please follow me over there. I’m not sure how long this situation or this blog will last. 

I was at the Workboat Show in New Orleans last week. I spent most of my time this year talking to recruiters, crewing agencies and training providers. One of the more interesting ones was the Son of a Sea Cook workboat cooking school. It’s a new program of the Sea School based in St. Petersburg, FL.

If things weren’t so totally dead offshore right now, I would heartily recommend it for anyone who wants an ‘in’ to get started working offshore. As things are, I would still say it’s a good idea. It helps if you like to cook, but most small boats require everyone to cook sometimes. It really doesn’t matter if you like it or not.

It’ll be dead offshore til the price of oil goes back up, but there were still plenty of inland companies hiring at the show. It’s still an advantage when you’re looking for work to have a skill like cooking to add to your application. Companies know that a good cook will help keep a happy crew and that’s always good for business.

Knowing how to cook is a good skill to have even for your OWN benefit. It’s sure nice to know how to cook up a good meal instead of living on TV dinners and baloney sandwiches. I know, when I got my 1st apartment, I lived on Campbells cream of tomato soup and baloney sandwiches.

I never learned how to cook til I HAD to, when they took our cooks away the last time the oil price took a dive back in the 80’s. We lived on TV dinners and sandwiches for months. Thank goodness my crew was willing to let me learn to cook! I made them a deal, I would (try) to cook, they could clean up. It took me a while, but I did eventually learn. Now I can cook pretty good, and I even enjoy it.

The Son of a Sea Cook school is a 28 day course, includes free room and board in Bayou La Batre, AL, and will get you set up to find a job as a boat cook. They’ll help you get your US Coast Guard documents if you need them. They have companies that look for graduates of their training programs to hire on. They even have tuition assistance and job placement help.

“Important elements of this training include soup stock, sauce, starch, sauces, roux, salads, menu planning, nutrition, basic food purchasing & production, costing, regional cuisine, cajun cooking, safe meat cutting & poultry handling, galley management, food-service sanitation, storeroom operations and introduction to baking.”

If I had to start all over again, I would seriously consider signing up myself. I’m SURE it would have been much easier for me to get on board as a cook then as any other position (as a female). Once you’re on board, it’s MUCH easier to work your way into another position if you decide you don’t like the galley.

If you’re looking for something fun and interesting to do, give them a call (1-800-237-8663) to find out prices, the website doesn’t list them. You can also check out their other courses if you’re interested in working on a boat (but not as a cook).

Peach Pie Moonshine

I noticed that my post about Dave’s moonshine recipe has been one of my all time ‘liked’ posts. Too bad, but I think Dave’s site has disappeared. I can’t find it anymore when I click on the link or even when I google it. 😦

I saw this one about Peach Pie Moonshine in an email I got the other day and thought I might see if you all liked this one as much as the other. At least the link to this one is still good. 🙂

Make the Ultimate Apple Pie

Everything You Need to Know to Make the Ultimate Apple Pie | Epicurious.com.

I’m out here on the ship and REALLY starting to miss my sweets!

They try, but somehow they just don’t ever seem to get it right. I’ve very rarely been aboard a ship without great cooks. Most companies understand that a good, hot meal is the only thing the crew has to look forward to during the day and it helps morale enormously to have good food to eat.

I’ve been on this ship a few times now and I have to give them credit. They have improved a lot since I was first here. I just wish they would get the snacks and sweets down!

They have a BBQ on Saturdays here, and they make a very nice apple crumble. I had it yesterday. It was really good. The only problem with it was the “crumble”. It didn’t. I know a couple of easy recipes to fix that part. Or maybe this lesson on apple pies in the link above at Epicurious.com would help?

Easy Caramel Sticky Buns

Easy Caramel Sticky Buns Recipe – Kraft Recipes.

I do love sweets and I miss having them out here. Usually, working offshore, we eat damn good. The cooks are always fixing up all kinds of goodies for us. We have full cooked meals 4 times a day and then snacks halfway between meals.

Since I’ve been working in Africa, I haven’t seen the options we usually have for food. The dessert tray is most definitely not up to the usual standards.

I get all these emails every day (I subscribe), showing me all these delicious looking foods. I can’t wait to get home to try out the recipes!

This one looks super simple. I probably already have the ingredients in the house. 🙂


PHILADELPHIA Classic Cheesecake Recipe – Kraft Recipes.

I don’t know about you, but I LOVE cheesecake! I have a cookbook at home with recipes for about 100 different kinds and I could eat it every day. 🙂

I haven’t been too impressed with the cooking over here offshore Africa. I thought at first it was because it must be really hard to get good ingredients. I’ve heard since that other rigs do manage somehow to have the usual excellent food we’re used to working out here, so now I’m not sure what to think.

Our cooks here have been making a dessert lately. It is like cheesecake in a pan. It doesn’t have a crust, which IMHO is no great loss. Probably saves some calories even. It doesn’t look anywhere near as impressive as the picture at the top of the post, but it does taste just like a classic cheesecake. 🙂

Capt Jills Favorite Beef Stew

I just got home from the ship Friday and the weather here has been cold and miserable. Damp and dreary, drizzling and gray. Yuk!

So, I decided to cook up a pot of my favorite beef stew. It’s great stuff to have when it’s cold outside. It’ll fill you up and keep you satisfied for a while.

It’s one of the very first things I learned to cook (if you don’t count sandwiches or macaroni and cheese from the box). 😉

I remember the first time I made it. I actually had quite a bit of help. I had recently moved out of my dads house and rented a little efficiency apartment from him across the street.

I was working on the party boats down the block and a couple of other jobs too, plus going to school so I wasn’t really into cooking all that much. One of my jobs was as a dishwasher at a Greek place on the corner. They let me eat there for free, so that took care of dinner most nights. The other job was as a galley hand on the party boats. I sold ready made sandwiches and drinks to the passengers when they wanted a break from fishing and helped with things like getting lines untangled, baiting hooks, and cleaning the decks. Part of the deal was I got to eat (and drink) for free. That was only on the weekends.

I was a lot more into partying back then and never thought too much about groceries (tho I sure never went hungry). I made enough to live on but had to live cheap. I remember I would buy a loaf of white bread, a small jar of miracle whip and a package of baloney and that would do me for the week. With maybe a couple of cans of soup (and some beer) in there too. 🙂

One day, some friends of mine, fishermen friends I knew through my dad, came by and asked me to cook them up a pot of stew. They asked me since most of the guys didn’t keep a full time place of their own. They stayed on the boats mostly and there’s not a lot of comfort to be had on those little snapper boats. Sometimes they would rent an apartment from my dad, but only if they were going to be in for a while (and if they felt like they had the money to spare from more important things like having a good time). My dad used to get so mad at me for letting them come over to clean up or store their stuff, but that’s another story…

So, they came by. Storm’n Norman, O’Brian (OB), Bucky, and Danny, with a hunk of meat, some potatos, carrots, onions, and a BIG bottle of Lambrusco (the secret ingredient). We would check out the progress, throw in some stuff, stir it up, add a shot of wine, then pass the bottle around.  I’ll never forget cooking up that pot of stew. It smelled so good! It was delicious! And I still make it the same way.

No recipe. Same secret ingredient. Maybe not quite so much of it tho. 😉

I think of my old fishermen friends every time I make it and wish they were still around, but I left Florida a long time ago and I never hear much of anyone over there any more. It’s all changed so much. Most of what I grew up with is long gone, including the people. 😦

If you want to try to make a pot. I’ll give you the start, but it’s mostly just a few basics and then throwing in whatever’s around.

Capt Jills Favorite Beef Stew

1-2 lbs beef (chuck roast works great) (cut into large pieces)

1-2 large onions (cut in half and then thick slices)

1-2 large Idaho potatos (cut into 1-2″ pieces)

6 carrots (cut into 1-2″ pieces)

2 stalks celery (cut into small pieces)

6 beef boullion cubes

1 tbsp (real) butter

1-2 pkgs brown or mushroom gravy mix (to taste)

1-2 pkgs frozen veggies (depending on what’s around)

1 cup (or more) red wine (I use Lambrusco)

Throw the butter in the pot with the onions and stir it around a bit. Then throw in the meat to brown. Season it up with some Worsteshire sauce, onion salt, garlic, celery salt, Mrs Dash, pepper, or whatever else you like for seasoning. Once the meat gets browned, add a little water (couple of tablespoons) and a couple of shots of the wine (I like to use Lambrusco). You can add the boullion cubes and celery any time.

Once the meat starts to get tender, add the carrots and potatos. You’ll need more liquid now, so cook up the gravy in a small pot and add it to the stew once it thickens up. From now on, you can add whatever you want. I wait to add the frozen vegetables til near the end, since I like them to still be nice and bright colored (and not mushy). I usually add a package of mixed vegetables, maybe a pack of cut green beans, maybe some green peas, just depends on what I have in the freezer. Sometimes I like to add fresh mushrooms.

I add a little more of the wine right before dishing out the stew, that way there’s a real taste of it in the stew. I may also have a glass along with the stew and not just in the stew. 😉


White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars Recipe – Kraft Recipes.

I love cheesecake! I love chocolate! I love white chocolate! And, I love raspberries!

This is the perfect combination. 🙂

Looks so good and simple to make. Use some Oreo cookies for the crust like they say, or make it even easier and use a store bought crust. It should just take a few minutes to make this and then you have to wait at least a couple hours for it to cool off.

That’s the hardest part…


I’ve got at least 2 more weeks before I can go home and try some of this. 😦

Raspberry-Lemon Pie Recipe

Raspberry-Lemon Pie Recipe – Kraft Recipes.

This is one I will DEFINITELY have to try asap! I am not due to get off this rig for another 2 weeks. 😦

I wish I could teach the cooks on here how to cook some real American style food. They do OK with some local style stuff. Basic chicken and fish type things. But they sure as hell don’t know how to do dessert!

I have to say, I’ve never been on a rig with worse food. I don’t know if it’s because we’re working off Africa and they can’t get a lot of things here, or because their grocery budget is too low and they’re forced to buy things in Luanda where it costs $10 for a cup of coffee…

Usually the food on a rig is excellent. The companies figure it’s a cheap price to pay for good morale. We eat like kings out here. Not this time. 😦

This recipe (just click the link above the photo) looks very simple and delicious but they don’t have the ingredients to make anything like that here. 😦

I’ll have to wait until I get home to taste it. I wonder if its better then my usual raspberry whipped cream pie?

Rush-Hour Pork Stir-Fry

Rush-Hour Pork Stir-Fry Recipe – Kraft Recipes.

I’ve been busy since I got home working on my taxes. I’m trying hard to get them to the accountant before I leave again next week.

I’m about sick of that so taking a break and cooking tonight. I made a quick and easy stir fry for dinner tonight.

It only slightly resembles the recipe in the picture (but that one looks pretty good too). I fixed mine up with stuff I had around here. Substitute ramen noodles for the broccoli slaw and you’ll get a pretty good idea of what mine looks like. I didn’t have exactly everything the recipe calls for, but I’m very good at improvising. 😉

Basically, I just melted some butter and sauteed some onions (I almost always cook with butter instead of any other kind of fat/oil). I added some pork ‘medallions’ I had saved in the freezer from last time I was home. I just sliced them up real thin. I threw in some mushrooms (cause I always add mushrooms with onions and I like them). 😉

Then I boiled up a pack of ramen noodles. Drained ’em and threw ’em in the skillet with the seasoning packet. Then I added a few pieces of fresh pineapple I’d just got done chopping up for a smoothie (they’re on sale for $0.99). 🙂

I needed some green vegetables so I added some frozen broccoli to the mix. I was going to add some peas too, but the broccoli looked good enough.

I didn’t have the “Asian Toasted Sesame Dressing” the Kraft recipe calls for, but I did add the garlic and soy sauce to the pot. I like sweets, so I also added some honey.

All in all, it came out really good. It only took me about 15-20 minutes from start to finish. I’ve got plenty for leftovers I can have in a day or 2. I think if you make this recipe the way I made it, you can figure on feeding 2 people if they’re hungry, 4 if they’re not. 😉

You can easily scale it up or down depending on how many you want to feed. I don’t usually cook from a recipe or strict measurements, I throw in ingredients by look and by taste. If I think it looks or sounds good, like it’ll go together, I’ll try it.

I like to TRY and cook for 2, that way I always have leftovers and so if I don’t feel like cooking again soon, I can have the leftovers.

Twisted Strawberry Shortcake

Twisted Strawberry Shortcake Recipe – Kraft Recipes.

This looks SO good! Strawberries have been on sale and so I bought a bunch the other day. Too bad I didn’t see this recipe until after I went to the store. 😦

The only thing I have that the recipe calls for is the strawberries and milk. Oh yeah, and I always keep a can of whipped cream in the fridge (never know when that’ll come in handy). 😉

Since I’ll be leaving for work again so soon, I don’t want to go back to the store again now. I know I’ll buy way more stuff than I intended to and then wind up having to throw most of it away when I leave for work. I HATE THAT!

I guess I’ll just have to settle for strawberries and whipped cream and will try this recipe next time I get home (if the strawberries are still in season).

Almond Cheesecake with Raspberries

PHILADELPHIA Almond Cheesecake with Raspberries Recipe – Kraft Recipes.

Almond Raspberry Cheescake

Almond Cheesecake with Raspberries

I LOVE cheesecakes! I like all kinds of cheesecakes. I’ve never had one I didn’t like. 🙂

This one looks absolutely amazing! I don’t have any raspberries at the moment but I do have strawberries and I’m sure they would work just fine. The recipe even says to use whatever berries you want. 🙂

I am a little curious tho, they make the crust here with the cake mix instead of the usual crumbs. They don’t mention baking it before you pour the cheese mixture into it. I’ve never done it like that before. I wonder if you’re supposed to bake the crust a little first like usual and they just forgot to mention it, or if it’s really supposed to be done that way.

Has anybody done a cheesecake like this before? How does it turn out?? Does the crust cook along at the same time as the filling?

Hey, raspberries on sale at Krogers for only 99 cents! I’ll have to go get some! 🙂

Cranberry Chocolate Cream Tart

Cranberry Chocolate Cream Tart « Go Bold with Butter.

Here’s another delicious looking dessert! The recipe looks pretty simple, but I would probably skip making my own crust and just go with a store bought one.

Do that and it looks REALLY quick and easy. I like cranberries, but it looks like it would be just as good using a can of cherry pie filling (which would make it even easier).

I could have fun experimenting with this one. The filling sounds perfect the way it is. 🙂

Cheesy Chicken Alfredo Skillet Recipe

Cheesy Chicken Alfredo Skillet Recipe – Kraft Recipes.

Well this looks quick and easy and it sounds like it would taste pretty good too.

I have to admit I haven’t tried this one yet. I’ve never bought that particular dinner ‘kit’ before tho I have used other ones like the hamburger helper.

This one looks even easier than the way I usually make chicken lately (which is pretty easy). I like to start by saute-ing a bunch of onions and mushrooms in a big cast iron skillet (with REAL butter- I don’t like the fake stuff!).

Get the onions to where they’re turning clear, then throw in the sliced up chicken with the mushrooms. I’ll add some cream cheese (if I have it) and sour cream. If it gets too thick, I’ll thin it out with some heavy cream.

Boil up some pasta (whatever kind you prefer), I usually use plain spaghetti and mix it around in the pan when the chicken is done cooking. Sometimes I just skip the pasta (it’ll save a FEW calories) and just have the chicken like a thick creamy stew in a bowl.

Season it up with my usual stuff (Mrs Dash, onion salt, garlic powder) and then top it off with some Italian style cheese to melt all gooey on top. Sometimes, depending on how I feel, I might mix in some lime juice, or tequila (or both). It adds a little kick. 😉

Good stuff!

I don’t know if the mix will be as good as my recipe (I doubt it), but since it’s so quick and easy I guess it’s worth a try. I can probably find ways to fix it up some. 🙂

Give mine a try too, I think you’ll like it. You can use the ‘light’ alternatives and make it much healthier if you prefer. 😉


Lemon-Raspberry Whipped Cream Pie

I’ve put a few recipes on here before. Things I saw online and thought they were worth sharing. So far, I haven’t personally made or eaten any of those. This is my first recipe post that I actually HAVE made (and eaten) myself. 🙂

I actually do like to cook. When I have the time and I’m not in a rush. I haven’t been able to do much lately. It seems I’m always too busy.

I did have a little time this time home so I decided to make this pie. It’s one of my all time favorite desserts. It’s so fast and easy, and it’s SO good! 🙂

Sweet and creamy, with just the right amount of tangy lemon and raspberries.

It only takes a few minutes to make and it only has a few ingredients. It’s not my original recipe. I got it out of a magazine a long time ago. I think it might have been Womens Day.

Doesn’t this look delicious?

Lemon-Raspberry Whipped Cream Pie

Lemon-Raspberry Whipped Cream Pie


Here’s the recipe I use…

1 tub (12 oz) frozen whipped topping (thawed)

1 can (14 oz) sweetened condensed milk

1 can (6 oz) frozen lemonade concentrate (thawed)

12 oz fresh raspberries (about 3 cups)

1 6-oz ready to fill graham cracker pie crust

options: 1/4 tsp liquid yellow food color, lemon twist and mint leaves for garnish

  1. Spoon 1/2 cup whipped topping into a decorating bag fitted with a star tip. Fold top of bag over and seal with a paper clip or tape. Refrigerate til needed. (I just used a plain old ziplock baggie with a corner cut off. It’ll look fancier if you do use the star tip (or spend more time fiddling with it). I didn’t really feel like bothering with all that. 😉
  2. Filling: Put condensed milk, food color (if using), and lemonade in a large bowl. Stir with a rubber spatula til completely blended. Add a large spoonful of whipped topping; stir until well combined. Fold in remaining topping.
  3. Set aside about 1 cup berries for garnish; gently fold remaining berries into the filling. Spoon into crust, smooth top, mounding filling slightly in the middle. Cover loosely with foil or a pot (or the plastic top that comes with the pie crust) and refrigerate at least 6 hours.
  4. Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle. Garnish, as shown, with reserved berries. Lemon and mint go in the middle (if using).

All that’s easy enough. I never wait to add the garnish. I just put the berries and whipped cream on top as soon as I put it in the pie crust. I think next time I’ll make it even easier (and save a few calories too). Skip the pie crust altogether. I usually have a little extra and put it in any old lidded container. It might not look as pretty, but it tastes just as good. 🙂 

I’m pretty sure it would be just as good with some other ingredients, like trade the raspberries for blueberries? or maybe use limeade instead of lemonade with the berries? I think it would be easy and fun to experiment with this one. I have noticed that it is very forgiving (I have made it a few times without following the recipe exactly).