Heavenly Hash a.k.a. Millionaire Pie


Heavenly Hash a.k.a. Millionaire Pie
Recipe type: Desserts
This recipe is a southern classic and many have similar takes on it. I can not claim full credit for this pie due to this, however, I definitely DO enjoy a refreshing slice of it during our hot, humid summer months!
  • 2 large prepared graham cracker pie crusts
  • 1 large 32 oz. container of cool whip
  • 1 can of sweetened condensed milk
  • 1 can of crushed pineapple, un-drained
  • 1 cup of lemon juice
  • 2 cups of chopped pecans (optional)
  1. Mix cool whip, sweetened condensed milk, crushed pineapple, lemon juice, and chopped pecans in a large bowl.
  2. Divide mixture between the 2 large graham cracker pie crusts
  3. Refrigerate or freeze prompty
There are so many variations on this pie that I don't even know where to begin! You can definitely make this lower fat by substituting fat free cool whip and fat free sweetened condensed milk. You can also substitute just about any kind of nuts you prefer, although in my opinion, pecans and walnuts work best. This pie can have many additional fruit add ins. I've seen it with bananas, coconut, mandarin oranges, and even maraschino cherries! Another cool idea is to make this pie holiday friendly with the addition of a few drops of food coloring, i.e., green for St. Patrick's Day! Make it your own! =)

Sarah’s Sensational Rice Pudding

Sarah's Sensational Rice Pudding
Recipe type: Dessert
  • 2 Cups of Cooked Rice
  • ½ Cup of Sugar
  • ½ Cup of Raisins
  • 2 Eggs
  • 2 Cups of Half and Half
  • 2 tsp of Vanilla Extract
  • 3 Dashes of Cinnamon
  • 2 Dashes of Nutmeg
  • 1 Pinch of Salt
  • 1 Tbsp Butter
  1. Mix all ingredient's in a large bowl then transfer into a saucepan.
  2. Heat until bubbly and creamy (about 20 minutes). Enjoy!
You can use brown or white rice in this recipe. Brown rice lends this recipe a nuttier flavor.


Sarah’s Special Spice Cake

Sarah's Special Spice Cake
Recipe type: Dessert
  • 1 Cup of Raisins
  • 1¼ Cup of Water
  • 1 Stick of Butter
  • 1 Egg
  • 1¾ Cups of All Purpose Flour
  • 1 Teaspoon of Ground Cinnamon
  • ½ Teaspoon of Nutmeg
  • ½ Teaspoon of Allspice
  • ¼ Teaspoon of Ginger
  • 1 Teaspoon of Pure Vanilla Extract
  • ½ Cup of White Sugar
  • ½ Cup of Brown Sugar
  • ½ Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • ½ Cup of Chopped Nuts (Optional)
  1. Preheat oven to 350 degrees F. Grease a 8 inch cake pan or a loaf pan. In a saucepan, simmer the raisins, water, butter, and spices on medium heat, until the butter is completely melted, the raisins are tender and a boil is reached. Reduce to low heat and continue to simmer.
  2. In a large bowl, sift together the flour, baking soda, and baking powder. Mix in the sugars. Beat the egg and vanilla extract and add to the dry flour mixture.
  3. Remove the raisin mixture from the heat and add to the flour mix. Stir well and add chopped nuts now if desired. Spread the batter evenly into prepared pan.
  4. Bake for 30 minutes in a preheated oven, or until a toothpick comes out clean when poked into the very center of the cake.
  5. Cool, then frost if desired.
You can choose to leave out the egg if you desire. It really won't make much of a difference. It is great for people with allergies to make an eggless and milk less cake. You can also substitute gluten-free flour.