We love Stewart's brand orange soda pop at our house. So...we also like Dreamsicle ice cream bars. You get the picture. Well now I have found a salad with that same great flavor. Wayne says I can make it any time. And I have. Lately we've had the occasion to take meals in to several small families. So I divided it in half each time and gave half and kept half. Hence, we have eaten it a lot recently. This recipe is borrowed from The Better Baker Blog. I have made it with both diet and non-diet ingredients. Great either way. (Terry)
1 sm. (4 serv. size) pkg. sugar free orange jello
1 sm. (4 serv. size) pkg. sugar free instant vanilla pudding
1 - 10 ozs. can mandarin oranges, drained
1 - 8 ozs. tub fat free frozen whipped topping, thawed
Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let set in fridge for 20 minutes. Whisk in dry vanilla pudding mix and whisk until smooth. Fold in oranges and whipped topping. Refrigerate. Try strawberry jello with strawberries, peach jello with (no sugar added) peaches, etc.
NOTE: I use 2 cans of mandarin oranges. We have tried and also like the strawberry version and have tried lime jello with pears.
Wednesday, September 17, 2014
My favorite cookie is the Snickerdoodle, so when I saw this recipe floating around Facebook I decided I needed to try it.
I just used a store bought cake for the cupcakes, but the frosting was super simple. I made them for Cole's preschool party. I made them the night before, so I put them in the fridge overnight and they were even better.
- 4 oz. softened cream cheese
- 5 Tablespoons softened butter
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 envelope dream whip, dry not prepared
- 3 Tablespoons milk
- ½ cup flour
- 3 cups powdered sugar
- ½ teaspoon salt
- 2 teaspoons cream of tarter
- Cinnamon sugar for the top
Beat cream cheese and butter together and then add sugar and vanilla. Add dream whip and milk. Add flour, sugar, salt and cream of tarter. Mix another minute, do not over beat. Frosting should have a cookie dough consistency. Frost cupcakes and sprinkle Cinnamon sugar over the top.
This is where I got the recipe from http://www.chef-in-training.com/2014/09/snickerdoodle-cookie-dough-frosting/.
Posted by lee fam at 10:34 PM
Tuesday, September 16, 2014
First, you need just a basic graham cracker crust. (Aunt Terry's Pumpkin Chiffon Pie one would work awesome http://leefam1946.blogspot.com/2012/11/pumpkin-chiffon-pie.html. Let the crust set in the fridge for at least 5-10 mins. Then grab your favorite vanilla ice cream (let it set out a soften so, it is easier to use). Once, crust has set fill with the ice cream. Then top the whole pie with small marshmallows.
Stick the pie back in the freezer to harden and cover with plastic wrap. Then when you are ready to serve grab your strongest lighter- we use a Creme' Brulee torch but any lighter should work.
Posted by lee fam at 7:39 AM
Tuesday, July 8, 2014
I'm really into soups. I don't mind recipes with lots of ingredients, but I also don't mind a quick and easy soup sometimes, too. I think I made this soup twice in the last week and a half. Will probably make it again this coming week. One of my daughters-in-law pointed me to this recipe. It really hits the spot. (Terry)
REFRIED BEAN SOUP
1 can (28 oz) crushed tomatoes (I use petite diced. 4 C of tomatoes works, too.)
1/2 C chopped onion
1/2 tp minced garlic
1 can (31 oz) refried beans (This is the BIG can.)
1 can (14 1/2 oz) chicken broth (I just measure out 2 C from those boxes of broth.)
In a large saucepan, bring the tomatoes, onion and garlic to boil. Reduce heat. Simmer, uncovered, for 5 minutes. Stir in refried beans and broth. Simmer for 15 minutes.
Serve with the following sides: fresh cilantro, minced--sour cream--shredded cheese--baked tortilla strips or broken nacho pieces
Tuesday, July 1, 2014
Beat cream cheese and milk until smooth.
Microwave vanilla chips until melted and stirs smooth. Combine cream cheese and melted chips. Carefully spread over jam.
Melt chocolate chips and butter in microwave. Stir until smooth. Drizzle or pipe over the cream cheese layer. NOTE: I just use a fork and flick (scatter, shake, whatever) it over the cream cheese layer. (I don't get fancy. At this point I just want to eat some of it.) Refrigerate before cutting.
Tuesday, June 24, 2014
How can you go wrong with raspberry?! There are certain universal flavors that you just can't live without: chocolate, garlic, cheese, onions, and RASPBERRY. This cookie recipe is made in a microwave and is ready to eat in just minutes. I suppose one should wait awhile and let them cool down so that they don't actually crumble when one eats them, but...they're just as good with a spoon if one can't wait that long. (Terry)
¾ C butter or marg
1 C brown sugar
1 ¾ C flour
1 ½ C quick-cooking oats
1 tp vanilla extract
½ tp salt
½ tp baking soda
1 C raspberry jam
Place butter in a 2-qt microwave-safe dish. Heat, uncovered, at 50% power for 30-45 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt, and baking soda. Mix well. Pat half of the mixture into a greased 8” square microwave-safe dish. Microwave, uncovered at 70% power for 5-6 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 4-5 minutes or until set, rotating a half turn after 2 min. Serve warm. Yield: 9-12 servings.
Tuesday, June 17, 2014
There is one ingredient in this recipe that is going to make you have second thoughts on trying it out. And if your children find out about it--it's history. Now I'm not stupid. (Careful there.) I raised 7 kids. And I know that sometimes you have to be a little deceitful when preparing certain dishes so that family members don't know what ingredients you are using. This was especially true when my kids were young, and I was cooking with wheat. But, I digress. This recipe does call for sauerkraut. But you are going to rinse off all the sour part and wah-la, it is no longer sauerkraut. Just cabbage. And if you don't tell, neither will I. This is one of my favorites. (Just make it ahead of time when no one is home.) (Terry)
TANGY BEEF TURNOVERS
1# ground beef
1 medium onion, chopped
1 jar (16 oz) sauerkraut, rinsed, drained, chopped
1 C (4oz) shredded Swiss cheese
3 tubes (8 oz each) refrigerated crescent rolls
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese; mix well. Unroll crescent roll dough and separate into rectangles. Place on greased baking sheets; pinch seams to seal. Place ½ C (1/3 C) beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake at 375 for 15-18 minutes or until golden brown.
Yield: 1 dozen