Strawberry Gelatin Salad

This is fruit salad has turned out to be such a crowd pleaser. I often use strawberries and strawberry gelatin when making this because it is my family favorites. However, in the deep summer time I have used peaches and peach gelatin and it has turned out wonderful!  It is wonderful for family gatherings or for church get togethers.

3 small packages strawberry gelatin
3 cups boiling water
2 small containers frozen strawberries, thawed
1/2 large bag miniature marshmallows
butter to melt marshmallows
1 cup sour cream
Dissolve gelatin in boiling water. Stir in strawberries and pour into a 13x9 dish. Place in refrigerator till set. Melt marshmallows in butter until smooth and then stir in sour cream until well blended. Pour over set gelatin and place back in refrigerator for at least 2 hours. Enjoy!

Two recipes for this wonderful Buttermilk pie..............

but only one is , what I consider, the true, best recipe.

I have previously, somewhere in the archives of this blog, posted a buttermilk pie recipe, and I am not sure whether it was the new one or the tried and true one that I am about to post here.

A few months ago, I was in a hurry and did not take time to find my "origional" Buttermilk pie recipe and used one that I had found quickly on the Internet. Most of the ingredients were the same, however, the cooking method was different, showing to just mix all ingredients at once and to bake at one temperature. The newest recipe turned out good, but grainy in texture. Today I returned to my origional recipe...........one that makes me remember a Great  Grandmother I really never got the chance to know.........but one that I have loving memories of because of this pie. You can read about this at my country blog by clicking onto this link

Eggs In My Pocket

Here is the recipe for you to enjoy!

Buttermilk Pie

1 1/2 cups sugar

3 Tbs. flour

3/4 cup buttermilk

3 eggs

1/4 cup melted butter

1 tsp. vanilla

1 unbaked pie crust

In a bowl, combine sugar, flour, and 1/2 cup of buttermilk. Add eggs and remaining  1/4 cup buttermilk, mixing well. Stir in vanilla and butter. Pour into pie shell. Bake at 425. F degrees oven for 10 minutes. Reduce heat to 350.F and bake 25 - 30 minutes longer until knife inserted in center of pie comes out clean. Cool completely. Store in refrigerator. Enjoy!

Mint and Chocolate go together like

butterflies and wildflowers..........

don't you think so??

If you do, then you will love this wonderful and easy to make Christmas candy.

Great to place out for guests or to send for Christmas presents.

Have yourself a very Merry Christmas!

Layered Peppermint Bark

8 ounces high-quality semisweet chocolate, broken into pieces

2 teaspoons canola oil,divided

1/2 teaspoon peppermint extract, divided

8 ounces high-quality white chocolate, broken into pieces

25 peppermint candies, crushed

Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.   Enjoy!

Happy Thanksgiving..............a cobbler recipe to share with you!

Here  it is Thanksgiving, and once again, I have not paid enough attention to this little cooking blog...............I don't know why, since I am cooking in the kitchen from the time I rise from sleep to the time I sink back down in slumber.

I am sure most of you already have your Thanksgiving specialties all lined out..........from Grandmother's best dressing to your Mom's perfect pie...............so here is a little something different, but so wonderful in keeping with the  tradition of the Thanksgiving bounty.

It is a wonderful cobbler with sweet and tangy tastes of apples and cranberries. Perfect with a scoop of ice cream or whipped topping..............or just by itself.

Enjoy.................and

Happy Thanksgiving!

Cranberry Apple Cobbler

For Cobbler:
5 c. thinly sliced peeled baking apples (choose a tart variety such as Granny Smith)
1 c. fresh cranberries
1 ¼ c. sugar
3 tbs quick cooking tapioca
½ tsp ground cinnamon
1/3 tsp allspice
¼ tsp nutmeg
1 c. water
2 tbsp butter

For Topping:
¾ c. flour
2 tsp sugar
1 tsp baking powder
1/8 tsp salt
¼ c. butter
¼ c. milk

Grease 2 quart baking dish and set aside. Preheat oven to 375 degrees F.

In large bowl combine apples, sugar, cranberries, tapioca, cinnamon, allspice,nutmeg, and water. Stir to combine, and let stand 5 minutes.

Transfer apple mixture to large saucepan; cook over medium heat until mixture comes to a full boil. Cook and stir 3-5 minutes longer. Pour into baking dish and dot with butter.

In a small bowl combine flour, sugar, baking powder, and salt. Cut in butter until crumbly. Gently stir in milk; mixture should be lumpy and just combined.

Gently drop dough over hot apple mixture by spoonfuls. Bake, uncovered for 30-35 minutes or until topping is golden brown and bubbling, and a toothpick inserted into the topping comes out clean

Baked Spaghetti

When ever I think of this dish, I think upon all of the church pot luck dinners my family and I have attended. If you ever attend one, I promise you, more than likely, you will find a large dish of baked spaghetti that someone from the church lovingly prepared.  It is an easy dish that you can stick into the oven, and while it is baking,  the aroma will fill your home. You take it out and you have a wonderful,  large dish of delicious food to feed a crowd.

If you are just feeding your family, this dish can easily be divided  into portions and frozen for later use.

Baked Spaghetti

1 cup chopped onion

1 cup chopped green peppe

1 tbs. butter

1 can 28oz. diced tomatoes with the liquid

1 can 4oz. sliced mushrooms, drained

1 can 2 1/4 oz. sliced ripe olives, drained

2 tsp. Italian seasoning

1 pound ground beef, cooked and drained

12 oz. cooked spagetti, drained

2 cups mozzerella cheese, grated

1 can condensed cream of mushroom soup

1/4 cup water

1/4 cup paremsean cheese, grated

In a larger skillet saut'e onion and pepper in butter until tender. Add tomatoes, mushrooms, olives,  Italian seasoning, and ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti into a greased 13x 9x 2 in. baking dish. Top with half of the meat mixture. Sprinkle with one cup of mozzerella cheese. Repeat the layer. Mix the soup with the water until smooth and then pour over the spaghetti casserole. Sprinkle with parmesean cheese. Bake uncovered at 350 degrees for 30 -40 minutes until heated through. Enjoy!

Orange Cream Fruit Salad

This salad has a creamy sauce poured over fresh varieties of fruit, making this a sweet and delicious salad perfect for a Labor Day picnic.

1 can 20 ounces pineapple tidbits, drained

1 can 16 ounces sliced peaches,drained

1 can 11 ounces mandarin oranges, drained

2 medium firm bananas, sliced

1 small package fresh strawberries, quartered or sliced

Mix fruits together in a large bowl, set aside



 

in a small bowl beat,

1 package 3.4 ounces instant vanilla pudding,

1 1/2 cups milk and

1/3 cup frozen orange juice concentrate for 2 minutes.

Add 3/4 cup sour cream and blend well.

Spoon over mixed fruit, toss to coat.

Cover and refrigerate for 2 hours.

Enjoy!







Baked Creamed Corn

Summer is almost over, gardens have long been planted and probably by now, much has been harvested. Many folks have processed the season's bounty and now have shelves lined with jars of tomatoes, corn, peas, and beans.

Corn is always a wonderful side to almost any dish. This recipe gives corn a different creamy flavor. The recipe calls for canned cream-style corn, but for you that make your own cream style corn,  the fresh corn will make it taste even more flavorful!



Baked Creamed Corn
2 eggs, beaten
1 cup milk
1 tsp. sugar
1 tsp. salt
1 tbs. butter
1/8 tsp. pepper
1 cup creamed style corn
1/4 cup cheddar cheese, grated
In large bowl, combine eggs, milk, sugar, salt, butter, pepper and corn; mix well. Pour into a greased 2 quart baking dish. Sprinkle cheese over the top. Bake at 350.F degrees for 30 minutes. Enjoy!