Fit Over 40 Kitchen

Cowboy Cream Cheese
Ingredients
1 block (8 ounces) cream cheese, softened to room temperature
1 tablespoon whole-grain Dijon mustard
1 teaspoon dried chives
1 teaspoon dried parsley
½ teaspoon dried thyme*
1 teaspoon garlic powder
1 teaspoon lemon juice
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Instructions
In a medium mixing bowl, combine the softened cream cheese, Dijon mustard, dried chives, parsley, thyme, garlic powder, lemon juice, paprika, black pepper, and cayenne pepper.
Stir thoroughly until all ingredients are evenly combined and the mixture is smooth and creamy. You can also use a food processor for quicker blending.
Transfer the cowboy cream cheese into an airtight container.
Refrigerate for at least 30 minutes before using to allow the flavors to blend.
Notes
*When making this cowboy cream cheese, thyme is optional. I like to add it if I’m serving the cream cheese cold. But, if it’s going to be baked (like in my cowboy jalapeño poppers), I usually skip it since the flavor can get a little too strong once it’s cooked.
Prep Time: 5 minutes | Total Time: 35 minutes
Kcal: 103 kcal per serving | Servings: 1 cup

Copycat Big Boy Strawberry Pie

Ingredients

4 cups fresh strawberries

1 frozen pie crust, baked according to package directions

3/4 cup white sugar

3 tablespoons cornstarch

1 cup lemon-lime soda

1/2 cup water

1 (3 ounce) package strawberry-flavored gelatin

whipped cream, for serving

Directions
Wash, dry, and remove stems from strawberries. Arrange strawberries, tip-side up, in the prepared pie crust. Cut larger strawberries in half if needed to fit evenly. Strawberries should be piled high inside the crust.

In a saucepan, whisk together corn starch and sugar. Add lemon-lime soda and water, and whisk to combine.

Bring to a boil over medium heat, whisking frequently, until sugar is dissolved and mixture has thickened slightly.

Remove from heat and whisk in the strawberry gelatin until fully dissolved.

Let the mixture cool slightly, about 5 minutes, then carefully pour over the strawberries in the pie crust, covering evenly.

Refrigerate for at least 4 hours, or until the filling is completely set.

Slice and serve chilled. Top with whipped cream.

Nutrition Facts

Calories
381
Total Carbohydrate 64g Dietary Fiber 3g Total Sugars 37g Protein 4g Total Fat 13g Saturated Fat 5g Cholesterol 6mg Vitamin C 51mg Sodium 236mg Calcium 33mg Iron 1mg Potassium 189mg