Orange Icebox Pie recipe

The hot temps outside have me craving a cool dessert~

I've been making a version of this icebox pie for several years now. 

In the past I've made the Lemonade or Lime versions which are super yummy.....but this time I decided to try it using frozen

orange juice concentrate and orange peel. It was super easy

to throw together with only a few ingredients!!

Orange Icebox Pie

1 can (14 oz.) sweetened condensed milk

1 package (8 oz.) cream cheese, softened

6 oz. thawed Orange Juice concentrate 

1 container (8 oz.) Cool Whip

peel of 1 orange

1 graham cracker crust (9 in.)

In a large bowl, beat sweetened condensed milk and cream cheese until smooth.  Beat in thawed Orange Juice concentrate.  With a large spoon fold in orange peel and Cool Whip. Pour into the graham crust. Cover with the plastic lid (that comes with the graham crust) and place into the freezer or refrigerator for several hours or until set. 

OTHER VERSIONS: If you would like to try the Lemonade or Lime versions, just swap out the Orange Juice for 6 oz. of thawed Lemonade Concentrate or 6 oz. of thawed Limeade Concentrate. 

This is such an easy summer dessert. My kids love to eat a slice right out of the freezer. This is also something great to keep frozen for any last minute company or get togethers. I love the creamy fluffy texture and cool orange flavor!! I hope you enjoy it too!

 Please comment below if you try the recipe or have any suggestions for new versions! Thanks!

Carissa

Stuffed Pepper Soup

adapted from Skinnytaste: Stuffed Pepper Soup



Ingredients:

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef (also good with ground turkey)
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth (sometimes I just use 1 can chicken broth)
• 1/2 tsp dried marjoram (I leave this out)
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 8 cups.

I like to shake Cajun seasoning on top of my serving for a little extra kick!!!