Blue Ribbon Kitchen recipes - News, Weather, Sports, Toledo, OH

Blue Ribbon Kitchen recipes

Strawberry Margarita Pie (Blue Ribbon Kitchen) Strawberry Margarita Pie (Blue Ribbon Kitchen)
Fresh Fruit Salsa with Baked Cinnamon Chips (Blue Ribbon Kitchen) Fresh Fruit Salsa with Baked Cinnamon Chips (Blue Ribbon Kitchen)
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Strawberry Margarita Pie


1 cup finely crushed graham crackers

½ cup finely crushed salted pretzels

1 tsp coarse sea salt

2 TBS granulated sugar

6 TBS melted unsalted butter

In a food processor, finely chop the graham crackers and pretzels. Add sugar and melted butter to combine. Mixture will resemble wet sand. Pour into a 9-inch pie plate. Using an empty drinking glass, lightly tamp down the crust, forming it to the bottom and sides of the pie plate. Sprinkle with sea salt. Set aside.

**For Gluten Free: Make crust of only crushed GF Pretzels


(1) 8-ounce package of softened cream cheese

½ cup puréed fresh strawberries

¼ cup key lime juice (If using fresh key limes, consider using a clean garlic press to make quick work of the tiny key limes. Cut in half and then squeeze with press over a bowl.

(1) 14 ounce can of sweetened condensed milk


In a food processor, puree the strawberries (about 5-6 medium strawberries-cleaned and hulled) Add the lime juice, pulse for two seconds. Pour the strawberry/lime mixture into a measuring cup and set aside.

In the food processor, mix the softened cream cheese until smooth and creamy with no lumps; scrape down the sides if necessary.

Add the reserved strawberry/lime mixture, to the cream cheese. Finally, add the sweetened condensed milk. Continue to blend well until the mixture is smooth, silky and emulsified.

Pour mixture into prepared –cooled pretzel-graham crust.

Bake for 6-8 minutes on the middle rack of a preheated 350 degree oven. The pie will set and be less glossy after the 8 minutes.

Do not brown the top of the pie.

Refrigerate pie for at least 4 hours, up to overnight.

Top with fresh whipped cream and fresh strawberries.

Whipped Cream

½ pint heavy whipping cream

3 TBS powdered sugar

(If you really want a margarita-esque pie, add a shot of triple sec to the cream before whipping -optional.)

On low speed of a mixer, whip cream sugar and optional alcohol if using. After it thickens a bit, mix on medium high until thick if keeps shape.

Fill a piping bag fitted with a decorative tip and decorate edges of the pie.

Baked Cinnamon Tortilla Chips:

Using soft flour tortillas, cut tortillas into wedges, to make “chips”

Place cut tortillas on a parchment lined baking sheet.

Spray the tortillas lightly with coconut cooking spray or butter spray. Sprinkle generously with a mixture of granulated sugar and cinnamon.

¼ cup granulated sugar

1 teaspoon cinnamon

Bake at 350 degrees for 15 minutes on the middle oven rack. Check back every 3-5 minutes until the tortillas are lightly golden and crisp. Remove from oven and let cool. Store cinnamon chips in an air tight container.

Fruit Salsa

Finely dice ½ cup each of: watermelon, strawberries, honeydew, and fresh pineapple.

½ teaspoon lemon zest

½ teaspoon lime zest

½ teaspoon orange zest.

1 teaspoon fresh lemon juice

1 teaspoon fresh lime juice

1 teaspoon fresh orange juice.

1 teaspoon honey

Dice the fruits and set aside.

Zest the lemon, orange and lime, set zest aside.

Pour the fresh juices into a small bowl, add the zest and honey. Stir together the juices, honey and zest.

Add the diced fruits to a medium mixing bowl.

Gently pour the fruit juice/zest/honey mixture over the diced fruit. Stir gently until the fruit is well mixed. Refrigerate fresh salsa up to 2 days.

Serve with the baked cinnamon tortilla chips.

**Yes you can swap the fruits to make other fruit salsa combinations. Consider: mango, cantaloupe, kiwi, grapes, blueberries or cherries

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