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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Good summer storm Blows Through

 

 

The sky was all a glow on the north side as the storm started blowing up. No it was not fire in the sky but did look rather odd. I love the beauty in this picture though that seems to show that the heavens are all a glow while life down on the surface of Earth awaits to see what is to come

 

 

 

 

The clouds seemed to swirl and allow the master of the storm to blow through. Rain did fall but it did not last long. A good old fashioned flash in the pan summer storm. If the rain is not going to be good and soaking I would rather have it blow over quickly as to not leave no real damage behind. While I did hear of tree limbs falling I am happy to say that here at our home there was no damage.

 

 

 

 

Awesome Storms === Dangerous Lightning

 

Our family has always be fascinated by storms. When the wind starts to blow and the sky grows an add shade of dark coloring our family does not run instead we become interested in what happens next. The truth is though that storms are potential poses of danger. Always be aware of the dangers that come along with the bad weather. This includes the dangers of lightning. I am sharing some tips with you about how to protect yourself from the dangers of lightning.

Personal Lightning Safety Tips

1. PLAN in advance your evacuation and safety measures. When you first see lightning or hear thunder, activate your emergency plan. Now is the time to go to a building or a vehicle. Lightning often precedes rain, so don't wait for the rain to begin before suspending activities. 2. IF OUTDOORS...Avoid water. Avoid the high ground. Avoid open spaces. Avoid all metal objects including electric wires, fences, machinery, motors, power tools, etc. Unsafe places include underneath canopies, small picnic or rain shelters, or near trees. Where possible, find shelter in a substantial building or in a fully enclosed metal vehicle such as a car, truck or a van with the windows completely shut. If lightning is striking nearby when you are outside, you should:

A. Crouch down. Put feet together. Place hands over ears to minimize hearing damage from thunder.
B. Avoid proximity (minimum of 15 ft.) to other people.

3. IF INDOORS... Avoid water. Stay away from doors and windows. Do not use the telephone. Take off head sets. Turn off, unplug, and stay away from appliances, computers, power tools, & TV sets. Lightning may strike exterior electric and phone lines, inducing shocks to inside equipment.
4. SUSPEND ACTIVITIES for 30 minutes after the last observed lightning or thunder.
5. INJURED PERSONS do not carry an electrical charge and can be handled safely. Apply First Aid procedures to a lightning victim if you are qualified to do so. Call 911 or send for help immediately.
6. KNOW YOUR EMERGENCY TELEPHONE NUMBERS.


source : NLSI

Day at the Park and a Copy Cat KFC recipe

We loved spending time at the park with our little Princess. She loves the park and while she was visiting we visited 3 different parks. I also loved watching my son be able to get up and spend time with her. Because of his health condition this is not always something that can be done. The day these pictures were taken we enjoyed a great time at the park

We love picnics in the park and whenever I can share a feast with the bunch that is always grand. They love their fast food that is for sure but copycat recipes pleases their taste and allows me to prepare them fresh food that is often economical as well. Check out this copycat recipe for KFC coleslaw.

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

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No Bake Cookies : Secret Ingredient Cereal

6 cups crispy corn cereal squares 1 cup Karo® Light Corn Syrup 1 cup sugar 1-1/4 cups creamy peanut butter 2/3 cup milk chocolate chips

recipe source here Pour cereal into a large bowl; set aside. stir corn syrup and sugar in a large saucepan over medium-high heat until sugar dissolves and mixture boils. Remove from heat; stir in peanut butter until creamy. Add chocolate chips. Stir lightly until chips begin to melt and mixture is swirled. Pour peanut butter mixture over cereal, stirring until well coated. Drop by heaping tablespoons onto waxed paper. Cool completely. Store in an airtight container.

Easy Strawberry Pie

This Strawberry Pie recipe from Friends Thru Thick and Thin says summer time strawberries all over it. Yummy!!!

 In a saucepan pour one can sprite, add a box of strawberry jello, mix with wisk, then add 2 Tbs. cornstarch which has been mix in 1/4 c.water. Cook till it becomes clear, stirring constantly till clear. Cool, then add 2 cups sliced strawberries.Pour into a graham cracker crust pie shell. Cool i...n a refrigerator several hrs.Garnish with whip topping.


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Salute To National Peaches and Cream Day

June 21st is National Peaches and Cream Day. I love simply delicious recipes and this recipe from Just A Pinch offers a delight that your friends and family should love. Enjoy this day and I hope you have a peachy sort of day. dry cake mix-white, yellor or french vanilla
1/3 c butter, room temperature
2 large eggs, divided
29 oz can light peach slices, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp pure vanilla extract

     

Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.      

In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.

Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.            

Cut peach slices into 1” pieces; Spoon onto partially-baked crust.            

In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.

Spread over top of peaches.

Sprinkle with reserved crumbs; Bake 30 minutes.            

Chill at least 30 minutes before serving; Serves 12.

Store leftovers in refrigerator.

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What A Splash

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Potato Grilling Recipe

 

 

 

 

Bacon Ranch Foil Packet Potatoes

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
... 1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

 

recipe source here

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Southern Taste Abounds

Pecan Pie Cobbler

 1 box refrigerated pie crusts, softened as directed on box (or see recipe for homemade pie crust)
... 2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 ½ teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Heat oven to 425°F. Grease 13x9- inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle; trim sides to fit baking dish. Place crust in dish.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into pastry-lined dish.

Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.

Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.

Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.

Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm cobbler with vanilla ice cream.

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eats this week

This week will be a bit lonely as our little princess has went home. Love that little girl and she will be back for a visit next month.

So while we will be missing her we still must eat and eat good we shall do with this menu

hobo packs

Chicken Salad Sandwiches

quick barbq chicken

 

Steaks and twice baked potatoes are on the menu as well this week

Twice Baked Potatoes

 

 

Another great recipe we have  not had for a while but will be enjoying this week is bacon cheeseburger twirls

 

 

chicken noodle casserole is a recipe I love and offers great comfort to the end of a busy week as well

The end of the week we will celebrate my hubbys birthday

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Keeping It Simple

Oh My ButterScotch Cheese Cake Yummy!!!

 

 

1-1/2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/3 cup butter, melted

1 can (14 ounces) sweetened condensed milk

3/4 cup cold 2% milk

1 package (3.4 ounces) instant butterscotch pudding mix

3 packages (8 ounces each) cream cheese, softened

1 teaspoon vanilla extract

3 eggs, lightly beaten

Whipped cream and crushed butterscotch candies, optional

 

 

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.  Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired. Yield: 12

recipe source Taste of Home

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Amazing Mexican Food

2 bell peppers, each cut into 8 pieces
2 cloves garlic, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
1 small onion, chopped
1 pound ground beef chuck
1 cup frozen corn
2 teaspoons ground ancho chili powder or standard chili powder
8 corn tortillas, warmed
cut-up avocado, grated Cheddar, salsa, fresh cilantro, and lime wedges, for serving

Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 12 to 14 minutes.  Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8 minutes more. Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro. Serve with the bell peppers and lime wedges.

 

 

recipe source here

Great Taste

12 oz	Love recipes where I can enjoy delicious food and still watch my diet. This recipe from Better Recipes does just this very successfully. 96% Lean Ground Pork
½ cup	Water
6 Tbsp	Couscous
4	Large Red, orange and yellow bell peppers, or a combination
¾ cup	Prepared Salsa, plus more for serving, optional
1 cup	Frozen Corn, thawed
2 tsp	Chili Powder
	Salt & Pepper
¼ cup	Shredded Reduced Fat Cheddar, monterey jack, or mexican blend cheese

 

Preheat oven to 500 degrees. In a small saucepan over medium high heat, bring water to a boil. Stir in couscous, cover, remove from heat and set aside for at least 5 minutes.
Meanwhile, in a large skillet over medium high heat, cook pork, stirring occasionally and breaking up, until no longer pink, about 4 minutes. While couscous is softening, remove tops from peppers and scrape out seeds, then set aside.
In a large bowl, combine couscous, pork, salsa, corn and chili powder. Season with salt and pepper to taste. Fill peppers with pork mixture. Arrange peppers in a shallow baking pan and bake for 10 minutes. Sprinkle cheese on top, then continue baking until peppers are tender and stuffing is heated through, about 5 minutes. Serve peppers with additional salsa on the side.

Flag Day Craft : Popsicle Stick Flag

Patriotic Craft Stick Puzzles for Kids

 

 

Materials needed:  Large Craft Sticks, Red/White/Blue Paint, Paintbrushes, Pencils, and Smocks (or an old T-shirt) to protect clothing.

Each flag puzzle will need 7 craft sticks.  On 3 of the craft sticks mark a line vertically to divide the craft sticks that will be painted with TWO colors (to form the blue area of the flag).  Have the children paint 2 craft sticks WHITE, 2 craft sticks RED, 2 craft sticks BLUE/RED, and one craft stick BLUE/WHITE.  Allow the craft sticks to dry thoroughly.  When dry, scramble the craft sticks and ask the children to put the “flag” puzzle together.

If desired, the children can use foil stars to decorate the blue area of the flags.

For younger children:  numbering the back of the craft sticks will help with placement

 

source here

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Beauty In Gods Coloring Book

I love this picture that a friend recently shared with me. How beautiful all the wonderful colors as the day begins to settle.

Menu for our home

The heat is coming so this weeks menu will be provided with no cooking in the kitchen and grilling it the southern Illinois way....

Monday
we are having a quick pasta meal helped out by the microwave, no oven here,

Tuesday
meatloaf burgers for the grill, baked potatoes fixed in microwave,

Wednesday
grilled chicken thighs, pasta salad

Thursday
pork chops, cucumber salad, chips

Friday
hobo packs

Saturday
cooking on grill beans and franks and any leftovers to be served

Sunday
Fathers day we will be eating on the road

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