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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Wednesday, June 10, 2015

Rhubarb Pineapple Pie

I love rhubarb, and this is one pie I enjoy making every Summer! Serve as is, or with whipped cream or vanilla ice cream.

Rhubarb Pineapple Pie

1 (15 oz.) pkg. refrigerated pie crusts
1-1/4 cups granulated sugar
1/3 cup all-purpose flour
3-1/4 cups thinly sliced rhubarb
1 (15.25 oz.) can crushed pineapple, drained well

1 teaspoon all-purpose flour
1-1/2 teaspoons granulated sugar 

Remove both pie crusts from the package. Leave pie crusts in plastic wrap, and let sit on your kitchen counter for 15-20 minutes before using.

Meanwhile, in a large bowl, combine the flour and the 1-1/4 cups granulated sugar.

Add the rhubarb and crushed pineapple; stir until the rhubarb and pineapple is thoroughly mixed into the flour/sugar mixture.  Set bowl aside. 

Remove one of the pie crusts from the plastic wrap. Unroll the pie crust, and place it on a sheet of wax paper. Sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust. Place the pie crust, floured side down, inside a 9-inch pie pan.

Pour the rhubarb and pineapple mixture into the pie crust.

Remove the other pie crust from the plastic wrap. Unroll, then place over the pie filling.  (I rolled out the pie crust on to the sheet of wax paper. I then took a mini cookie cutter, a star shaped cookie cutter, then cut-out and removed some of the dough near the center of the pie crust.)

Trim crust (if need be), seal and flute the edges.

Cut slits in the top of the pastry crust.

Sprinkle the top of crust with the 1-1/2 teaspoons of sugar.

(Before I bake the pie in the oven, I place (and bake) the pie pan on a 14-inch pizza tin, then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.)

Bake the pie in a preheated 350° oven for about 55 minutes, or until the pie crust is brown on top, and the fruit juices begin to bubble out of the slits in the pie crust.

Makes: One (9-inch) pie.

Thursday, June 4, 2015

Sweet Pea-Bowtie Pasta Salad

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...

Sweet Pea-Bowtie Pasta Salad

2-1/2 lbs. uncooked bow tie pasta
8 oz.  shredded carrots (See *Note)
8 oz. frozen peas, thawed
1 celery rib, diced
4 tsp. diced red onions

2 cups sweetened condensed milk
2-1/2 cups mayonnaise
1-1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoons salt
1/2 teaspoon pepper

Cook pasta according to package directions; drain. (I add a bit of vegetable oil to the water before it comes to a boil, so the pasta doesn't stick together.)

Rinse pasta under cold water, and drain pasta well.

In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
Place in refrigerator til ready to mix salad ingredients together.
When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
Toss a few peas, over the salad.
Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
Cover the bowl, and chill the salad for several hours in the refrigerator, or overnight.
Before serving, be sure to stir the salad.
This salad keeps well for several days in the refrigerator.

Yield: 25 - 30 servings.

*Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots.  You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

Tuesday, June 2, 2015

Chocolate Coconut Coffee

I love this coffee, it tastes like a Mounds Candy Bar!

Chocolate Coconut Coffee

3/4 cup water
1-1/4 teaspoon instant coffee
1-1/2 tablespoons chocolate syrup
1 tablespoon half-and-half cream
1 tablespoon Coffee-Mate Coconut Crème Coffee Creamer

Heat water and instant coffee together till hot, then add to a coffee cup. (I add the water and instant coffee to my coffee cup, then heat it in the microwave.)

Add the remaining ingredients to your cup; stir and serve.

Note: If desired, top your coffee with a dollop of Cool Whip, or top with some Reddi Wip, and enjoy!

Makes: 1 serving

Monday, March 2, 2015

8 Can Taco Soup

This is a quick 'n easy soup to put together. My husband and I especially enjoyed this soup the next day, as the seasonings seem to meld together in the soup a bit more. We also enjoyed the soup along with grilled cheese sandwiches.

8 Can Taco Soup

1-1/2 lbs. ground beef

3/4 cup diced onion
2 (1-oz.) pkts. Old El Paso 25% Less Sodium Taco Seasoning Mix
1 (1-oz.) pkt. Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
2 cans of beef broth (14.5 oz.) each
1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano
1 (10 oz.) can (mild) diced tomatoes & green chilies
1 (16 oz.) can Bush's Light Red Kidney Beans, drained & rinsed
1 (16 oz.) can Bush's Pinto Beans, drained & rinsed
1 (15 oz.) can black beans, drained & rinsed
1 can (15.25 oz.) whole kernel corn, drained

In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.

Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.

Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.

Ladle soup into bowls and serve.

Yields: One large kettle of soup (or about 12 cups)

-------- An up close picture of the soup. --------

Tuesday, January 13, 2015

Holly Berry Cookies

I enjoy making these delectable treats for Christmas, along with the help of my husband. After I prepare the cookies and place them on a baking sheet, my husband then tops each with the Red Hots Cinnamon Candies. We love these no-bake cookie treats, they are colorful, festive, and delicious!

Holly Berry Cookies

1/2 cup butter

30 large marshmallows
1-1/2 teaspoons vanilla extract
1 teaspoon green food coloring
4 cups corn flakes cereal
Red Hots Cinnamon Candies, to garnish cookies

Line 2 large baking sheets with wax paper; then set baking sheets aside.

In a large kettle or Dutch oven, add the butter. (I used a 5-quart Teflon coated Dutch oven.)

Melt the butter over low heat, then add the marshmallows; stirring constantly until the marshmallows have melted completely.

Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.

Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.

Drop mixture, one heaping tablespoon at a time onto the wax paper; spacing them at least 1-inch apart, then decorate each with 2-3 red hots cinnamon candies (quickly before they set).

Allow cookies to set on the wax paper for a few hours, so they will harden.

To store cookies, place them in an air tight container with a lid.

Yields: About 2 dozen

Note: When I display the cookies on a platter, I keep them intact on the wax paper. If giving cookies to others, I cut closely around the wax paper and cookies with a scissors. And when ready to eat the cookies, just peel off the wax paper.

In this photo, I displayed the Holly Berry Cookies

and the Snickerdoodle Blossoms on a cookie platter.