About Me

My photo
United States
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.

Thursday, August 4, 2016

Wedding Dumplings

I've been making these dumplings for more than 30 years. They are one of our family's "all-time favorite" dumplings. You can serve these with any gravy of your choice.



Wedding Dumplings

16 slices bread, torn into small pieces
4-5 large eggs, starting with 4 (if too dry, add 1 more egg)
1/2 - 3/4 cup milk, starting with 1/2 cup (if too dry, add 1/4 c. more)
several large dashes of salt
several large dashes of nutmeg
vegetable oil (for deep frying)

Place a sheet of wax paper onto one 15x10x1-inch baking sheet. Set baking sheet aside.

In a large bowl, beat the eggs.

Add the milk, salt, and nutmeg; stir thoroughly.

Add the torn bread, and mix thoroughly with your hands.

Shape bread mixture into 7-8 medium sized balls (each about 2-1/2" to 3" in size).

Place the dumplings onto the baking sheet, that was lined with the wax paper.

Add vegetable oil to a deep fryer, and set the deep fryer to 375 degrees.

When the deep fryer is hot enough, add the dumplings, and fry them until they're a golden brown (about 5-7 minutes) and turning them once or twice. (Don't worry if the dumplings look a bit dark in color. Once you cook them in boiling water, the dumplings lighten up a bit in color).

Place the fried dumplings on paper toweling.

To cook the dumplings: Place dumplings in a large pot of boiling water; and cook them uncovered for 20 minutes. Remove and serve the dumplings with a gravy of your choice.

Yields: 7 - 8 servings

To freeze the dumplings: After the dumplings are deep-fried, and placed on paper towels; cool them to room temperature. Place the cooled dumplings in (freezer-type) Ziploc bags, and store them in the freezer. (You can freeze the dumplings for several months).

Note: Thaw the frozen dumplings completely, before cooking them in boiling water.

Additional pictures of the dumplings while being deep fried, boiled in water, and then served with the gravy.....



Dumplings being deep fried.


Dumplings cooked in boiling water.


How dumplings look after being cooked in boiling water.


How all the dumplings look after being boiled in water.


How dumplings look after being cooked and served with gravy.

Friday, July 29, 2016

Scrambled Egg & Dill Pickle Sandwich

I love this sandwich, and I make it often. I also enjoy it during Lent.



Scrambled Egg & Dill Pickle Sandwich

2 large eggs

several dashes pepper (See *Note)
1 tablespoon butter
2 slices of bread, lightly toasted (See *Note)
2 tablespoons Hellmann's Mayonnaise, divided
1-1/2 teaspoons French's Honey Mustard
2-3 slices Vlasic Sandwich Stackers Kosher Dill Pickles (See *Note)

Place eggs in a bowl; sprinkle in a few dashes of pepper, then scramble eggs with a fork. (Do not add any milk to the eggs!)

Heat butter in an 8-inch non-stick skillet, then add the scrambled eggs to it.

Cook eggs till lightly browned on one side, then turn eggs over, and cook till eggs are lightly browned on other side.

While eggs are cooking in skillet, spread one tablespoon of mayonnaise onto one slice of toasted bread. Then top the bread with 2-3 slices of Vlasic Sandwich Stackers Kosher Dill Pickles.

Spread the other tablespoon of mayonnaise onto the other slice of toasted bread. Top bread with the honey mustard; spread with butter knife, then place on top of other toasted bread (which already has the cooked eggs and sliced pickles on top). Enjoy!!

*Note: In place of black pepper, you could use McCormick's Hot Shot!, it's a blend of black & red pepper, or you could use Lawry's Seasoned Pepper. In regards to the bread (when making the sandwiches), I have used white, split top wheat, and oat bran. Choice of bread is up to you! *As for the pickles, you could use GEDNEY'S DILL PICKLE PLANKS, in place of the Vlasic Sandwich Stackers.



Additional photo of sandwich being assembled together.

Saturday, July 2, 2016

Mandarin Orange Cottage Cheese Salad

This salad is so delicious, that you could mistake it for a dessert.
 Some people may call it Orange Fluff, but I prefer to call it "a little taste of heaven" and enjoy making it any time throughout the year. 



Mandarin Orange Cottage Cheese Salad

1 (16 oz.) container cottage cheese
1 (6 oz.) packet orange gelatin
1 (8 oz.) can crushed pineapple (drained well)
1 (8 oz.) tub frozen Cool Whip (thawed)
2 (4 oz.) mini bowls mandarin oranges, drained (See *Note)
Additional mandarin oranges, to garnish salad
A sprig of fresh mint, to garnish salad (optional)

In a large serving bowl, thoroughly mix together the cottage cheese and the packet of (dry) gelatin powder.

Now stir in the (well drained) crushed pineapple; mix well.

Thoroughly fold in the Cool Whip.

Gently fold in the mandarin oranges.

Place the bowl (uncovered) in the refrigerator, until the salad becomes firm to the touch. Within a few hours.

Before serving, garnish salad with a few whole mandarin slices, and possibly a sprig of fresh mint, if desired.


*Note: The mandarin oranges I use to make this salad, come in those 4-ounce mini bowls (4 to a pack), which you can purchase at most grocery stores. I prefer them over the (canned) mandarin oranges. 

Friday, July 1, 2016

Rhubarb Cream Cheese Torte

My family loves this 3-layered dessert! With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist. I look forward every Summer to make this dessert.



Rhubarb Cream Cheese Torte

Prep Time: 2 hrs. & 55 mins. (Prep time also includes cooling and chilling)

Cook Time: 35 minutes

Crumb Mixture:
1-1/3 cups graham cracker crumbs
1/2 cup granulated sugar
1 stick (1/2 cup) butter, softened

Cream Cheese Filling:
2 large eggs, beaten well
1 (8 oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

Rhubarb Topping:
5 cups (1-1/2 lbs.) thinly sliced fresh rhubarb
1/2 cup granulated sugar
1/4 cup water
1 (3 oz.) box strawberry gelatin

To make the crumb mixture: In a bowl, add the graham cracker crumbs, sugar, and butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. (I didn't grease the bottom of the baking dish, and I didn't have a problem removing the torte.)

At this point, preheat the oven to 350ºF.

To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.


After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.)

To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.

Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 15 minutes, then pour the mixture over the cream cheese filling.

Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.

Yields: 12 servings


Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.)

Tuesday, May 31, 2016

Rhubarb Strawberry Crunch

This rhubarb dessert is a lot like a crisp. It may be a bit tart, but it also has a bit of sweetness to it. This is good served as is (while it's still warm), and also with vanilla ice cream. Leftovers from the fridge are also good served with either Cool Whip or vanilla ice cream.



Rhubarb Strawberry Crunch

Crust and Topping:
2 cups flour
1 cup dark brown sugar (packed)
2 cups old fashioned rolled oats (uncooked)
1 cup butter, softened

Filling:
6 cups thinly sliced fresh rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract
1 (3 oz.) pkg. strawberry gelatin
Garnish: Cool Whip Whipped Topping or Vanilla Ice Cream (opt.)
.....   .....   .....   .....   .....   .....   .....   .....   .....   .....   .....   .....   .....   .....

In a large bowl mix together, the flour, brown sugar, and rolled oats.

Cut in the butter; mix well, and until it becomes crumbly.

Pat half of the crumb mixture in the bottom of an ungreased 13 x 9

inch baking pan. (I used an aluminum baking pan.)

Save half of the remaining crust mixture to use as a topping.

Spoon the sliced rhubarb evenly over the crumbled crust.

Mix the sugar and cornstarch together in a saucepan.

Add the water, cook and stir continuously over medium heat, until it comes to a boil.

Boil until it looks clear and thickened, in about 5 minutes. (It may not even take five minutes for it to become clear and thicken.)

Add the vanilla extract and the strawberry gelatin powder; cook and stir for 1 minute more, and then spoon the syrupy mixture over the rhubarb.

Top with the remaining crumbled/crust/mixture.

Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.

Serve warm, or if desired, with Cool Whip or vanilla ice cream.


I refrigerate leftovers (uncovered) in the fridge.