FRESH from the FARM


Strawberry-Pretzel Icebox Pie


List of Ingredients:

2 c. finely crushed pretzel sticks
¾ cup butter, melted
¼ cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz) can sweetened condensed milk
4 oz. cream cheese, softened
4 Tbsp. plus 1 tsp. strawberry gelatin (1/2 (3 oz) package)
2 cups heavy whipping cream, divided
1/3 cup granulated sugar


1.Preheat oven to 350 degrees. Stir together first 3 ingredients, firmly press on bottom , up sides,
and onto lip of lightly greased 10-inch pie plate. Bake 10-12 minutes or until lightly browned.
Remove from oven to a wire rack, and cool  
completely (about 30 minutes).


2.Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.


3.Beat condensed milk, cream cheese, and gelatin at medium speed with an electric mixer until smooth.

Add strawberries, beat at low speed just until blended.


4.Beat ¾ cup whipping cream at high speed until soft peakforms; gently fold whipped cream into strawberry mixture . Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm


5.Beat remaining 1 ¼ cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.


Serves 8

Faylene's Strawberry Delight

25 min preparation time



3 cups strawberries, frozen or fresh strawberries

¾ cup sugar

1 box vanilla wafers

½ box XXX sugar

2 - 8 oz. packages of cream cheese

1 large container of cool whip

1 cup of pecans


Slice 3 cups of fresh strawberries.  Cover with ¾ cups of sugar and let sit 20 minutes stirring occasionally.

1st layer:

Crumble one box of vanilla wafers and place in bottom of a 9”x 13” dish.

(I put them in a gallon bag and roll over it with a rolling pin)


2nd layer:

Mix 2 8oz pkg of cream of cheese (be sure room temperature),

1 cup cool whip,

½ box of powdered sugar.

Spread over crust.

(This mixture will be hard to spread I use a spoon and spoon it over the crust then spread with spatula)


3rd layer:

Spread prepared strawberries over mixture.


4th layer:

Spread remaining cool whip over strawberries.


5th Layer:

Sprinkle pecans over top.

Refrigerate for at least one hour.

Tomato Pie


4-6 Whitaker Farms Tomatoes

3-5 Green Onions (Chopped)

Fresh Basil

Garlic Powder

Black Pepper

Salt (optional)

Baked Pie Crust....cooled

2 Cups Shredded Cheese (I use sharp cheddar or a combination of cheddar and other cheeses. I also add Parmesan on the top.)

A heaping tablespoon of mayonnaise


Peal and slice tomatoes. Let drain in a colander. I shake out as much juice as possible.

Place a layer of the tomatoes in the pie crust.

Season with garlic powder and pepper (and salt if you chose!).

Sprinkle a few of the onions over the tomatoes.

Add a few basil leaves. (I use a lot of basil!)

Add another layer of tomatoes and repeat the steps.

Mix the shredded cheese with the mayonnaise. (I mix with my hands.)

Place the cheese mixture over the tomatoes.

I add a bit more cheese and sprinkle with some Parmesan cheese as well.

Bake at 350° until cheese melts and slightly browns. (About 30 minutes)

Let sit about 10 minutes before slicing

Tomato Soup


14 qts ripe tomatoes

14 tbs. flour

7 medium onions

14 tbs. butter
1 stalk celery

3 tbs. salt
14 springs parsley

8 tbs. sugar
3 bay leaves

2  tbs. pepper


Cut up tomatoes.  Chop onions, celery, parsley, bay leaves.  Add to tomatoes, cook until celery is tender.


Strain. Stir flour and butter until smooth paste.


Add to boiling soup and stir to prevent sticking.  Add salt, sugar and pepper.


Fill jars.  Hot water bath 15 minutes.