Tasty Treat : Strawberry Pie

Growing up in the 70s we were a generation that enjoyed jello nearly every day. perhaps it was because our mother was busy and wanted to make quick treats or perhaps it was because our mother grew up falling in love with jello recipes herself. Whatever it was I can tell you that she came up with and treated us with many delicious recipes that had a root in jello YUMMY!!! This recipe is very quick to make and would make a delicious summer treat as well.

4 cups fresh strawberries
1 (6-ounce) graham cracker crust
1 (4-ounce) package JELL-O® Vanilla Sugar-Free Cook & Serve Pudding
1 (4-ounce) package JELL-O® Strawberry Sugar-Free Gelatin
1 ½ cups water
1 cup Reduced-Calorie or Fat-Free Cool Whip
½ tsp. vanilla extract (optional)

Arrange strawberries in pie crust. In large saucepan, combine dry pudding mix
dry gelatin and water. Cook over medium heat until mixture thickens and starts
to boil. Stir often. Spoon hot sauce over strawberries. Refrigerate at least 2
hours. Mix topping and vanilla and cover pie evenly. Serves 8.

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Summer Spaghetti Salad

Summer Spaghetti Salad

 

Ingredients
1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
Directions
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.

Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 16 servings. This can even be made the night before.

Memories From The Corn Field Days and A Bit of Delicious to Go With It

As a young girl we spent lots of time visiting our grandparents. Lucky for me that meant being out in the open fresh air away from the hustle and bustle of town. My grandparents each had lovely farms in central illinois. Rich with soil to grow the crops that would feed our families and make a nice profit for the family as well. One thing that we did and at that time I thought was loads of fun was to head out to the big corn field in front of the house to pick a feed sack of corn. Each ear of corn that we picked was worth a penny to us. How funny it seems that we spent all day long out in the hot corn field occupying ourselves to make only a few dollars. But there was so much more than picking corn to the story there was time spent with cousins cutting up and having fun. We really enjoyed our selves in even the days of picking corn were in the hot parts of July where the heat from the sun was hitting down on us hard. The memories made there was as good as the recipes that grandma would have made from the corn that we brought home. This delicious recipe I found from the website here would have possibly accompanied the delicious meal that grandma would have cooked us up.

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7
to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob
with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

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Summer Time Treat : Strawberry Sunday

Nothing better than on a hot summer day than to celebrate with a bit of yummy icecream. The next time you have the urge to make up a special cold treat check out this awesome recipe.

2 cups of fresh strawberry and must be sliced
1 1/2 cups of sugar
4 scoops of vanilla
2 scoops of yogurt
2 tea spoon of chopped walnut
2 teaspoons semisweet chocolate shavings or sprinkles

In a small bowl, sprinkle the sliced fresh strawberries with sugar.

Puree half of the strawberries in a food processor to make a strawberry sauce. Reserve the sauce and the remaining sliced strawberries in the refrigerator until ready to use.
Pour a few teaspoons of strawberry sauce into the bottom of each sundae glass. Add a scoop of frozen yogurt to each and drizzle with more strawberry sauce. Add another scoop of frozen yogurt and top with the remaining sauce and sliced strawberries.
4. Decorate each sundae with nuts and chocolate shavings

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