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.

Sunday, August 24, 2014

Strawberry Lemonade

Another great tasting strawberry lemonade! For this recipe,
I used my own strawberries, which I picked, sweetened with
sugar, then froze them. I use them in place of the store bought
sweetened strawberries.



Strawberry Lemonade

1 (12 oz.) can frozen lemonade concentrate

4-1/2 cups water
1 (10 oz.) pkg. frozen sweetened strawberries, partially thawed

In a large pitcher mix together, the lemonade concentrate and the water.

Stir in the strawberries, then pour the mixture into a blender, and purée until mixture is liquefied.

Strain the lemonade twice, to remove excess seeds from the strawberries.    

Rinse the pitcher, so there aren't any seeds from the straw-
berries in it, then pour the strained strawberry-lemonade back into the pitcher.

To serve, pour strawberry-lemonade in glasses filled with ice.

Yields: 56 ounces of delicious strawberry flavored lemonade!


This is what the lemonade will look like if you don't strain it!
It is a bit thicker, but it will also have seeds from the straw-
berries in it as well.

Wednesday, August 20, 2014

Kool-Aid Strawberry Lemonade



Kool-Aid Strawberry Lemonade

2 (0.23 oz.) packets of Unsweetened Kool-Aid Lemonade
1-1/2 cups sugar
4 cups fresh, sliced, 
strawberries
3 cups of water, divided
ice cubes, or crushed ice


Mix together in a blender, the sugar, strawberries, and 2 cups of water.                

Pour the strawberry mixture into a 2-quart pitcher, along with the remaining cup of water, and add the 2 packets of lemonade. Stir mixture with a spoon. (This lemonade has a consistency of being syrupy.)

Strain the lemonade twice, to remove excess seeds from the strawberries.

Rinse the pitcher, so there aren't any seeds from the straw-
berries in it, then pour the strained strawberry-lemonade back into the pitcher.

To serve, pour strawberry-lemonade in glasses filled with ice.

Yields: 56 ounces of delicious strawberry flavored lemonade!

Sunday, July 27, 2014

Rather funny video, had to share...

Saw this on Facebook, and I had to share...
Don't worry, this is not adult/risky, but very funny!



Video: 1:04 minutes

Click onto the following link to view the video...
https://www.facebook.com/photo.php?v=10204340532938650&set=vb.1389411830&type=2&theater

Saturday, June 28, 2014

Berry Bread

This actually is a dessert which my family enjoys on those
hot summer days. Just mix the thawed, frozen, sweetened
strawberries with the cream, and served over torn pieces
of white bread.



Berry Bread

3-1/2 lbs. sliced frozen sweetened strawberries, thawed

1/2 pint heavy whipping cream
white bread, homemade or store bought, torn into small pieces

I
n a large bowl, add the 3-1/2 lbs. (thawed) sweetened sliced strawberries.

Stir in heavy cream until blended.

Chill in the refrigerator 30 minutes to 1-2 hours.

In serving bowls, add torn pieces of homemade, or store bought white bread.

Pour desired amounts of the berry mixture over each bowl of bread.

Note: If using your own frozen strawberries, you may need to add a bit more granulated sugar, but according to taste. Do this before adding the cream.
The amount of strawberries and cream added; depends upon you.

More pix of the berry bread, can be viewed at the following site:
http://www.justapinch.com/recipes/dessert/dessert-fruit-dessert/berry-bread.html

Monday, May 26, 2014

Cherry Rhubarb Crisp



Cherry Rhubarb Crisp

1 cup quick cooking oatmeal
1 cup brown sugar (packed)
1 cup all-purpose flour
1/8 teaspoon salt
1 stick cold butter, cut into pieces
4 cups fresh rhubarb, cut into 1/2-inch pieces
1 cup granulated sugar
3 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (21 oz.) can cherry pie filling
1/2 cup chopped pecans
vanilla ice cream
Reddi Wip (or) Cool Whip Whipped Topping

To make the crust - In a bowl mix together, the oatmeal, brown sugar, flour, and salt.

Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).

Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish. (I probably added 2/3's of the crumb mixture.)
...........................................................................................................
To make the filling - In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water. Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens. The mixture should thicken within 3 minutes. (At least mine did.)

Once the mixture has thickened, thoroughly stir in the extracts and pie filling.

Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.

Lastly, top the crumb mixture with the chopped pecans.

Bake in a 350º oven for 45-55 minutes.
(I baked mine for 55 minutes.)

Serve warm with vanilla ice cream.
(Refrigerate any leftovers.)                   

Enjoy refrigerated leftovers with either Reddi Wip,
or Cool Whip Whipped Topping.

Yields: 7 - 8 servings