About Me

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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.

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.)
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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.

Rhubarb Surprise Pie

I truly enjoy this pie! I love the tanginess of the rhubarb, and the sweetness the strawberry gelatin and streusel topping gives this pie.
 I like to make this pie one day in advance, and then refrigerate it overnight, so it can firm up before slicing and serving. If desired, serve the pie with a creamy whipped topping or vanilla ice cream.



Rhubarb Surprise Pie

3 cups thinly sliced fresh rhubarb
1 (9-inch) unbaked pie crust (See *Note)
1 teaspoon all-purpose flour
1 (3-oz.) box strawberry gelatin
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Place the unbaked pie crust on a sheet of wax paper, and then 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 tin, and then flute the edges of the crust.

Arrange the rhubarb in the unbaked pie crust.

Sprinkle the strawberry gelatin powder over the rhubarb.

In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.

Sprinkle the crumb mixture over the top of the pie.

Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)

I 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 in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.

Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.

I refrigerate leftovers (uncovered) in the fridge.

Yields: 6 to 8 servings.

*Note: The unbaked pie crust I used was store bought, and it came
in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.


- - - - Pictures of the pie after it's been refrigerated overnight. - - - - 

Wednesday, February 17, 2016

Instant Chocolate Indulgence

A quick, delicious way to enjoy a cup of coffee! Adding the Hershey Milk Chocolate Snack Size Candy Bars, was a way for me to use up the leftover chocolate candy bars from Halloween. You can also use 4 Hershey Bliss Milk Chocolate Hearts (which were leftover chocolate candy from Valentine's Day).


Instant Chocolate Indulgence

3/4 cup water
1-1/2 teaspoons instant coffee
2 (1/2 oz.) Hershey's Milk Chocolate Snack Size Candy Bars (or 4 Hershey's Bliss Milk Chocolate Hearts)
2 tablespoons Half & Half Cream
Reddi Wip or Cool Whip Whipped Topping, to garnish coffee

Add water and instant coffee in a heatproof cup or mug.

Heat coffee in a microwave until it's hot.

Add the snack size chocolate candy bars to the coffee.

Stir until the chocolate in coffee has melted.

Pour in the half-and-half cream, and stir.

Top coffee with some Reddi Wip, or add a dollop of Cool Whip.

Yields: 1 serving

Note: If the coffee doesn't seem to be hot enough after adding the cream, you may want to reheat your coffee just a bit in your microwave, and before topping it with the whipped topping.