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.

Wednesday, December 29, 2010

Cookies I made for Christmas!

These are the cookies I made for Christmas this year.



Snickerdoodles
Gingersnaps
Cherry-Nut Slices
Chinese Almond Cookies
Black Forest Cherry Cookies
Kisses Candy Cane Blossoms
Confetti Peanut Butter Cookies

Jenny's C'mas Cake for Dec. 26, 2010

This is the cake our daughter Jen made for our day
after Christmas celebration.  Isn't this a cute cake!





This is our daughter Jenny who made the cake.

Sunday, December 12, 2010

Peanut Butter Cutout Cookies

I submitted this recipe to Reiman Publications. This recipe can be found in the following cookbooks... 2003 Country Woman Christmas Cookbook, as well as the Taste of Home 2004 Treasury of Christmas Recipes. These Peanut Butter Cutout Cookies are spectacular!


Photo by: Taste of Home

Peanut Butter Cutout Cookies

1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup milk
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
Vanilla frosting
Assorted colored crystal sugar
Candy sprinkles

In a large mixing bowl, cream butter, peanut butter and sugars. Beat in eggs, milk and vanilla extract.

Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover, and refrigerate for 2 hours, or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with 2-inch to 4-inch cookie cutters. Place 2-inches apart on ungreased baking sheets.

Bake at 375 degrees for 7 to 9 minutes, or until firm, and edges are golden brown. (I baked my cookies in a 350 degree oven.)

Cool for 1 minute (on baking sheets), before removing from pans to wire rack to cool completely.

Frost and decorate as desired.

About: 4-1/2 dozen cookies.

Saturday, December 11, 2010

Domestic Goddess Chili

This chili recipe is from the 1989 tv show "Roseanne".
It's a hearty kind of chili with a little bit of a bite!




Domestic Goddess Chili

2 lbs. ground beef
1 cup chopped onions
1/4 cup chili powder
2 teaspoons minced garlic
2 (15 ounce) cans tomato sauce
2 (8 ounce) jars taco sauce, mild or medium
2 (15 ounce) cans red kidney beans, drained and rinsed
shredded cheddar cheese, to garnish chili
tortilla chips, to scoop up chili

Cook ground beef in a Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).

Add onions; cook and stirring until translucent (for 2 minutes).

Stir in chili powder and garlic; cook one minute.

Stir in tomato sauce and taco sauce. Bring to a boil; then reduce heat, and simmer (uncovered) for 10 minutes.

Stir in the kidney beans and heat through.

Top each bowl with shredded cheddar cheese, and scoop up the chili with the tortilla chips.

Makes 8-10 servings.

Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.

Hamburger -Vegetable Soup

With a few cans of soup, some fresh vegetables, and a bit of ground beef, this made for one heck of a hearty soup!


Hamburger-Vegetable Soup

3/4 lb. ground beef
1 to 1-1/2 tablespoons vegetable oil
1 small to medium sized onion, chopped
1 cup (cut-up) russet potatoes, cut into 1/2" cubes
About 1-1/2 cups thinly sliced baby carrots
salt & pepper, add according to taste
2 soup cans of water
1 (10.75 oz.) can condensed tomato soup
1 (11.25 oz.) can condensed bean with bacon soup
1 (10.5 oz.) can condensed vegetable soup with beef stock

In a skillet, brown the ground. While the meat is browning,

season it with a bit of salt and pepper. (If need be, add a bit 
of vegetable oil to cook the meat.) Drain off any excess grease,
and set meat aside.

In a large stock pot over medium-low heat,
add 1 to 1-1/2 tablespoons of vegetable oil.

To the pot, add the onion, carrots, and the potatoes.
Season the vegetables with a bit of salt and pepper.
Sauté the vegetables for about 6 minutes.

Add the cooked beef, canned soups and water to the pot,
and stir.

Bring soup to a boil, then reduce the heat to a low
simmer, and simmer the soup for 30 minutes.

Buffalo Chicken (or Turkey) Soup

This is a quick, easy, delicious soup to throw together. You can use either cooked chicken or cooked turkey for this recipe. I thoroughly enjoyed the soup topped with sour cream, green onions and tortilla chips.



Buffalo Chicken (or Turkey) Soup

3 (10.5 oz.) cream of chicken soup
2 cups milk (I used 2%)
1/4 cup chicken wing sauce (from a bottle)
freshly cracked black pepper (add according to taste)
4 cups cut-up cooked chicken, or turkey
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... 
Soup Garnishings:
sour cream (or chives-n-onion sour cream)
tortilla chips (whole or crushed)
sliced green onions

In a 3-quart saucepan over low heat, add the cans of soup.

Gradually add the milk; stir well to mix.

Add the wing sauce, and stir.

Season the soup with desired amount of black pepper.

Add the cooked chicken or cooked turkey, and stir.

Heat the soup through, but do not let it come to a boil.

Serve soup in a bowl garnished with sour cream, tortilla chips,
and with a bit of thinly sliced green onion.

Yields: 5 servings



Tuesday, December 7, 2010

Candy Cane Chocolate Sandwich Cremes

I just wanted to pass this along to others...
About 2 weeks ago I purchased these delectable creamy peppermint filled chocolate sandwich cookies at our Aldi's Grocery Store, and boy are they ever good! I usually don't care much for peppermint, but I sure enjoyed these cookies. After nearly eating the whole package myself, I decided to pick up a few more packages to share them with others. If you like Oreos and even peppermint, I think you'll enjoy these cookies. Cost wise, they were $1.99 for a (17-oz.) pkg.



This year I noticed these cookies were still the same price as they were last year, (and in ounces as well) so I had to purchase a package again this year, as they are one of my favorite store bought cookies!

Saturday, November 13, 2010

One Lovely Blog Award



Recently to my surprise, I had noticed that I was given
the One Lovely Blog Award
by Annie at http://www.anniesdish.com/.
My goodness what an honor, and what a surprise!
Thank-you Annie!

I have been following Annie's blog, as she has so many wonderful recipes. I hope others will be sure to check out her blog and all those delicious recipes she has posted. I bet after viewing Annie's blog, you'll want to get out your pots and pans, and start baking or cooking up one or more of her delectable dishes for your family.

Now from what I understand, I must nominate 15 other bloggers for this award, and post the rules. So if I have tagged you, here are the rules regarding the award:

1. Accept the award. Post it on your blog with the name of the person(s) who granted the award and their blog link. And thank them!

2. Pay it forward to 15 other bloggers, whose blogs you admire.

3. Contact those blog owners, and let them know they’ve been chosen.

Here are the bloggers I have chosen:

1. Robin Sue from: http://www.bigredkitchen.com/

2. Anissa from: http://idahofergusonfamily.blogspot.com/

3. Kelli from: http://kellishouse.blogspot.com/

4. Risa from: http://www.bakedperfection.com/

5. Pam from: http://fortheloveofcooking-recipes.blogspot.com/

6. Coleen from: http://coleensrecipes.blogspot.com/

7. Donna from: http://mytastytreasures.blogspot.com/

8. Lynda from: http://lyndasrecipebox.blogspot.com/

9. Crystal from: http://homesteadinghomemaker.blogspot.com/

10. Mandy from: http://mandysrecipebox.blogspot.com/

11. Tina from: http://www.mommyskitchen.net/

12. Donna from: http://momsfrugal.blogspot.com/

13. Steph from: http://plainchicken.blogspot.com/

14. Cynthia from: http://thematzats.blogspot.com/

15. Amy, Brittany, Erin, Melanie and Mindy from:
http://sisterscafe.blogspot.com/

Tuesday, November 9, 2010

Apple Dip

This apple dip is quite delish & a real kid pleaser recipe!



Apple Dip

1 (8 ounce) package cream cheese, softened
1 cup brown sugar
1 teaspoon vanilla extract
3 tablespoons creamy peanut butter
sliced apples: such as Golden Delicious & Granny Smith
walnuts, finely chopped (optional)

In a bowl mix together, the cream cheese, brown sugar and vanilla.

Stir in the peanut butter; mix well.

Serve dip immediately, or chill in the refrigerator to have later.

Serve dip with the sliced apples and chopped walnuts.

Makes: 4-6 servings.


Monday, November 8, 2010

Crock-Pot Venison Barley Stew

I was inspired to make this stew after viewing
Coleen's recipe for Crockpot Beef-Barley-Tomato Soup
at her blog...

http://coleensrecipes.blogspot.com/2010/03/crockpot-beef-barley-tomato-soup.html

For this recipe, I used venison in place of the beef stew meat, and added a few other vegetables to it as well. I also cooked the barley separately, rather than in the crock-pot. The end results, this was a hearty venison barley stew, which only took a little over 3 hours to cook it in a 6-quart size crock-pot. You will definitely need a large crock-pot when making this soup!


Crock-Pot Venison-Barley Stew

1-1/2 lbs. venison, cut into 3/4-inch cubes
vegetable oil, to cook the venison and vegetables
1 large onion chopped (about 1-cup)
2 stalks celery, sliced (about 1/2-inch slices)
2-1/2 cups chopped carrots (1/2 to 3/4-inch in size)
3 medium size potatoes, cut into 1-inch chunks
32 ounces beef broth
1 (15 ounce) can tomato sauce
2 heaping teaspoons beef bouillon granules
1/2 teaspoon pepper
2/3 cup Quaker Quick Pearled Barley
1 cup of frozen peas, thawed (run under warm water)
1 (6.75 ounce) can sliced mushrooms, drained well

In a large non-stick stockpot, heat a bit of vegetable oil in the pot. Lightly brown the venison in the pot.

Once the venison is browned, remove the meat from the pot, and set it aside. Cover the meat so it doesn't dry out.

Add the onions, celery, carrots, and potatoes to the stockpot. (You may need to add a bit more vegetable oil to the pot.) Lightly saute' the vegetables for about 5 minutes.

In a 6-quart crock-pot or slow-cooker, add the browned venison, cooked vegetables, beef broth, tomato sauce, bouillon granules, and the pepper. Cover, and cook on high for 3 hours.

After the 3 hours of cooking time, remove 2 cups of the broth, and add it to a 3-quart saucepan. At this point, add the thawed peas and well drained sliced mushrooms to the crock-pot, and cover the crockpot.

To the 3-quart saucepan, bring the broth to a boil, then add the 2/3 cup of barley, Cover the pan, reduce the heat to a simmer, and simmer the barley for 10 minutes. Be sure to stir the barley frequently, so it doesn't stick to the pan. The liquid/broth will be reduced and absorb the barley.

Now add the cooked barley into the crock-pot and stir.
Ladle the stew into the bowls and serve.




Mock Apple Pie

After reviewing many recipes for mock apple pie,
I came up with this recipe. To enhance the flavor of the pie,
I also added a no-sugar apple juice, plus I used Keebler's
"Original" Town House Crackers instead of Ritz Crackers.
In all this is a very yummy tasting pie!


Mock Apple Pie

1-1/4 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons cream of tartar
1-1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1-1/3 cups (1-10 oz. bottle) no sugar added apple juice
(I used Walmart's Great Value Brand of apple juice)
2/3 cup water
2 tablespoons lemon juice (I used bottled lemon juice)
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1 (15 oz.) box (2 ready to bake pie crusts) for one 9" pie
1 teaspoon of all-purpose flour
50 Keebler "Original" Town House Crackers
2 tablespoons butter, sliced into pieces

In a bowl mix together, the sugar, cornstarch, cream of tartar, cinnamon and nutmeg. Set this aside.

In a large saucepan, add the apple juice and water.
Bring juice and water to a full rolling boil, over medium to medium high heat; stirring the pan occasionally.

Once the juice and water has come to a rolling boil, gradually stir in the sugar mixture. Then reduce the heat to a low simmer, and continue cooking the mixture for 15 minutes; stirring the pan frequently.

After the 15 minutes of cooking time, remove the pan from the heat, and set this aside to cool, for 35 minutes. Now add the lemon juice to the pan, and stir.

Unroll one of the pie crusts, and sprinkle the teaspoon of flour over one side of the crust. Place the flour side crust down into the pan. (This will prevent the crust from sticking to the pan.)

Coarsley crush all the crackers into the pie crust.

Using a large spoon, gradually pour the juice/sweetened sugar mixture over the cracker crumbs; then dot the pie with pieces of butter (the 2 tablespoons).

Unroll the remaining pie crust, and place it over the pan. Seal and flute the edges. Slit top crust to allow steam to escape. (Instead of making slits ontop the pie, I used a small cookie cutter, a 1-1/2 inch gingerbread cookie cutter, to cut and decorate the top pie crust. I did this after I unrolled the 2nd pie crust, and before placing it over the pie to seal and flute the edges.)

Sprinkle a bit of granulated sugar over the pie.

Bake pie in a preheated 425 degree oven for 30 minutes. (I did place a pie crust shield ontop the pie before placing it in the oven, but only for the first 15 minutes of baking time.)


After removing baked pie from the oven, let it sit too cool slightly, before slicing. This pie does taste best if served warm.

Cut pie into 6 slices and serve.

Note: Refrigerate any remaining slices. I reheated the remaining slices (each slice separately) in an 850 watt microwave oven for 3 minutes on power level 4.

Sunday, November 7, 2010

Hamburger Soup

This simple, basic soup, is so delicious, that I've made it
twice within one week. Mimi in Maine had posted the
recipe at food.com, but I did modify the recipe to our liking.



Hamburger Soup

1 lb. ground beef
1 cup chopped onion
1-1/4 cups diced carrots
1/2 to 2/3 cup thinly sliced celery
1/2 teaspoon Lawry's Seasoning Salt
1/4 teaspoon black pepper
2 large cloves garlic, minced

5 cups water
1/4 cup catsup
1 cup frozen peas
1 cup frozen corn kernels
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried basil leaves
6 teaspoons beef bouillon granules
1/3 cup 'quick cooking' medium pearled barley

In a large stock-pot, lightly brown the ground beef. 

Do not drain off the grease, as I use that to sauté
the vegetables in.

Add the onion, carrots, and celery to the stockpot. 

Season the vegetables with the salt and pepper,
and sauté the vegetables for 5 minutes.

Add the minced garlic, and continue sautéing for 2

more minutes.

Add the remaining ingredients, and bring soup to a boil. 

Then reduce the heat, and simmer the soup covered for
55 minutes.

Ladle soup into bowls, and serve.

Servings: 5


Friday, October 1, 2010

Pictures of Rex and Jenny

Here are pictures of our beloved furbaby grandson Rex,
plus pictures of our daughter Jenny.


Here's our beloved Rex, isn't he a beautiful dog.

Rex is 11 years old, but he'll be 12 years old this December.

Jenny rescued Rex as a puppy, and boy was he ever a cute puppy.

As a pup, Rex was a lucky dog, as he was able to be with Jenny while she worked at the feed mill/pet co-op store in town.

While at work, Rex learned how to get along with other pets in the store.

Rex is a very gentle dog, and gets along well with other animals, that includes birds, rabbits, turtles, cats, baby chicks and ferrets.

As a pup, Rex attended obedience school, that's why he such a well behaved dog.





Jen and Rex stopped by to go for a walk,
and to visit us for a while.
 





Jenny and Rex getting ready to go for a walk.



After their walk, Rex always looks to see if grandma has treats for him. I always have animal crackers on hand when Rex comes for a visit.

Monday, September 27, 2010

Long Grain & Wild Rice Soup


This is one of my favorite soups!


Long Grain & Wild Rice Soup


3 cups water
1 (14 oz.) can reduce sodium chicken broth
2 (4.2 oz.) boxes Rice-A-Roni Long Grain & Wild Rice
6 slices bacon (I used thin sliced bacon)
3/4 cup thinly sliced celery
1/2 cup chopped onion
1 (10-3/4 oz.) can Campbell's Cream of Mushroom Soup
2 (10-3/4 oz.) cans Campbell's Cream of Potato Soup
2 cups half-and-half cream (*See note)
10 slices Kraft American Cheese, torn into small pieces

In a saucepan, (I used a 3-quart saucepan) add the water, broth, rice, and the seasoning packets that come with the boxed rice-a-roni. Bring contents in pan to a boil, cover, then reduce heat to a low simmer, and simmer for 22-23 minutes. (I did stir the rice a couple times while it was cooking, just to be sure the rice wasn't sticking to the pan.)

Once the rice is done cooking, remove the pan from the heat, and set it aside while you finish preparing the soup.

While the rice is simmering, cook the bacon in a skillet until the bacon is crisp. Remove bacon from skillet, and set it aside on paper toweling.

To the skillet, along with the bacon drippings, add and sauté the celery and onion for a few minutes. When the onion has softened, remove it from the skillet, and set this aside. The onion will be softened, but the celery will be slightly crisp.

In a large soup pot or kettle (over medium-low heat), add the canned soups. Gradually add the half-and-half, and keep stirring, to mix the soup and cream thoroughly together, but don't let the soup come to a boil.

Once the soup and cream are thoroughly mixed together, and the soup is hot, gradually add the slices of cheese, and stirring the soup between adding the slices.

Once the cheese is completely blended into the soup, I then add the cooked rice, plus the celery and onion.

Crumble the cooked bacon, and add it to the soup.

Heat the soup thoroughly, but do not let it come to a boil.


Ladle soup into bowls, and sprinkle with a bit of black pepper. (Do not add any salt to the soup, as the bacon and cheese slices add enough salt!)

Yields: 6-8 servings

*Note: I did substitute 1-cup heavy cream, plus 1-cup 2% milk, for the 2 cups of half-and-half cream.

Saturday, September 18, 2010

Campbell's Soup-Sloppy Joes

This recipe is from my 1970 and 1976 Campbell Soup Cookbook (Cooking with Soup). The added ingredient that makes these sloppy joes taste good, is the chili powder (providing you add 1-1/2 tsp). We enjoyed our sloppy joes topped with a bit of shredded sharp cheddar cheese.



Campbell's Soup Sloppy Joes

1 lb. ground beef
1 cup diced onion (I only added 3/4 cup)
1 cup thinly sliced celery (I only added 1/2 cup)
1 tablespoon shortening
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon chili powder (I added 1-1/2 teaspoons)
1 (10-3/4 ounce) can condensed tomato soup
5 hamburger buns
shredded cheddar cheese, to garnish sloppy joes (opt.)

In a large skillet, brown the ground beef, onion, and celery in the shortening. (I used 85% ground chuck for this recipe, so I didn't have to add any shortening when cooking the beef and vegetables.) Drain off the excess grease.

Season the cooked beef and vegetables, with the spices.

Stir in the tomato soup.

Cover skillet, and simmer to blend flavors. (I simmered mine for 30 minutes; stirring frequently.)

Serve sloppy joes on hamburger buns topped with some shredded cheddar cheese, if desired.

Note: I thought the sloppy joes tasted even better reheated the next day. You could really taste the chili powder in the sloppy joes a bit more.

Riverside Len's Sloppy Joe's

These sloppy joes were very good! The recipe was posted at food.com, by Riverside Len. I only added 2 tablespoons of water to the mix, and found the sloppy joes had absorbed most of the liquid within 25 minutes of cooking time, so our sloppy joes were done cooking within 25 minutes.



Riverside Len's Sloppy Joe's

1 lb. ground beef
1 medium onion, chopped
1 (10-3/4 ounce) can condensed tomato soup
1/4 cup water (I only added 2 tablespoons)
1 tablespoon Worcestershire sauce
1/2 tsp. salt (I used Morton's Season-All Seasoned Salt)
several dashes of black pepper
1/2 teaspoon dried oregano leaves
several dashes hot pepper sauce (I used Tabasco sauce)
5 hamburger buns
shredded cheddar cheese, to garnish sloppy joes (opt.)

In a 10-inch skillet, lightly brown the ground beef.

Add the onions, and sauté for about 5 minutes. Drain off any excess fat.

Add the remaining ingredients to the skillet, bring to a boil over medium heat, then reduce the heat and simmer for 25-30 minutes; stirring occasionally.

Note: I topped our sloppy joes with shredded sharp cheddar cheese, plus I found this recipe was enough to serve on top 5 regular size hamburger buns.

Thursday, September 16, 2010

Passion Tea Lemonade

I love this iced tea, it's so refreshing! This tea doesn't taste like your typical lemon flavored iced tea. While the Tazo Passion Tea gives the tea it's pretty pink color, the orange extract and the lemonade concentrate gives this tea a nice citrus flavor.




Passion Tea Lemonade

3 tea bags (Tazo Passion Tea)
3 cups boiling water
1 (12 ounce) can frozen lemonade concentrate
1 teaspoon McCormick Pure Orange Extract

Remove strings from the tea bags.

Place the tea bags in a 2-quart glass pitcher.

Pour boiling water over the tea bags.

Cover the pitcher with saran plastic wrap.

Let tea steep for 10-15 minutes.

Add the lemonade concentrate and orange extract to the pitcher; stir thoroughly to dissolve the lemonade into the tea.

Fill the pitcher with cold water up to the 2-quart mark.

Chill the tea in the refrigerator 3 to 4 hours.

Pour tea in a glasses filled with ice, and serve.

Yields: 2 quarts


Wednesday, September 15, 2010

Sour Cream Cucumber Salad

This delicious cucumber salad was originally posted by WI Cheesehead at food.com, but I did modify the recipe just a bit.



Sour Cream Cucumber Salad

2 medium size cucumbers, peeled and sliced
1/3 cup light Italian salad dressing (*See note)
1/3 cup sour cream
2 tablespoons diced onion (I used red onion)

1/2 teaspoon salt

Place sliced cucumbers in a serving bowl; then set bowl aside.

In another bowl mix together, the sour cream, Italian salad dressing, onion, and salt.


Stir the sour cream mixture into the cucumbers; mix thoroughly. 

Refrigerate the cucumber salad for a while, as it tastes better cold.

Yields: 4 servings

*Note: When it came to adding the Italian dressing, I used Fit & Active Light Italian Dressing, which I purchased from Aldi's. It happens to be my "favorite" Italian dressing!


Monday, September 13, 2010

5 Cucumber Salad Recipes


Creamed Cucumbers

6 medium-sized cucumbers, peeled and thinly sliced

3 green onions, sliced thin
1 cup mayonnaise
1/4 cup evaporated milk
1/4 cup 5% white vinegar
1/4 cup sugar
4 drops hot pepper sauce
1 tsp. dried parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. onion salt

In a large bowl, add the cucumbers and green onions. (I only added half of the green onion tops, and discarded the rest.)

Cover the bowl, and let stand at room temperature for 1 hour.

Combine remaining ingredients, and pour over the cucumber mixture; mix well.

Refrigerate for several hours before serving.

Serves: 5-6
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...

Cucumber Salad

4 medium cucumbers, peeled & sliced thin
3 - 4 thin slices of onions, separated into rings
8 ounces sour cream
2 tablespoons 5% white vinegar
4 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

Soak sliced onions in cold water for 30 minutes.

Remove onion slices from water; pat dry with paper toweling.

In a large bowl, combine sour cream, vinegar, sugar, salt, and pepper.

Add cucumber and onion slices; gently mix together.

Cover, and refrigerate for at least 2 hours before serving.

Makes: 5-6 servings
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...

Creamy Cucumber Salad

1 cup salad dressing or mayonnaise
1/4 cup sugar
1/4 cup 5% white vinegar
1/4 teaspoon salt
4 cups peeled, sliced cucumbers (*See note)

In a bowl, combine the salad dressing, sugar, vinegar, and salt.

Add the sliced cucumbers; stir to combine the ingredients.

Cover, and chill in the refrigerator for 2 hours or more.

Serves: 6

*Note: If desired, double the amount of cucumbers to make this salad, but layer the sliced cucumbers in a large bowl; sprinkling the layers with some salt. Let the cucumbers set on your countertop (uncovered) for 2-3 hours, then place the cucumbers in a colander to drain off the liquid. Do not rinse the cucumbers! Just add the cucumbers to the salad dressing or mayonnaise mixture, and chill them in the refrigerator for several hours before serving them. This should make (about) 10-12 servings.
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...

Creamy Cucumber Salad With Dill

4 medium cucumbers, peeled & sliced thin.
1 cup salad dressing
1/4 cup sugar
4 teaspoons 5% white vinegar
1/2 teaspoon dried, dill weed
1/2 teaspoon salt
1 tablespoon finely chopped onion

In a bowl mix together, the salad dressing, sugar, vinegar, dill, salt, and onion.

Add the sliced cucumbers.

Cover the bowl, and chill the cucumbers in the refrigerator for 2 hours or more before serving.

Serves: 6
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...

Marinated Cucumbers

3 cucumbers, peeled & thinly sliced
1 (4 oz.) jar chopped pimientos, drained well
2/3 cup vegetable oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1 (8 oz.) container sour cream

In a bowl mix together, the cucumbers and pimientos.

In another bowl, combine the vegetable oil, vinegar, and salt.

Pour the oil/vinegar mixture over the cucumbers and pimienyos, and refrigerate for 1 hour.

To serve, drain oil and vinegar from the cucumbers and pimientos, then add sour cream, and toss gently. Refrigerate 1 to 2 hours before serving. Upon serving, sprinkle salad with black pepper.

Yields: 4 - 5 servings

Broccoli-Cauliflower Salad

This is one of my families "favorite" salads!



Broccoli-Cauliflower Salad

2 medium size heads broccoli, cut into bite-size pieces
1 small head cauliflower, cut into bite-size pieces
3 tablespoons chopped red onion
8-ounces colby-jack cheese, cut into cubes
8 slices bacon, cooked & crumbled
1-1/4 cups mayonnaise (or) salad dressing
5 tablespoons sugar
2 tablespoons 5% white vinegar
1-1/2 teaspoons 5% white vinegar

In a large bowl, add the broccoli, cauliflower, and onions.

In another bowl mix together, the mayonnaise or salad dressing, the sugar, the 2 tablespoons of vinegar, plus the 1-1/2 teaspoons of vinegar. Add this to the vegetable mixture, and stir.

To the bowl, add the cheese and bacon; stir until the salad is coated with the dressing.

Chill salad in the refrigerator until ready to serve.

Makes: 3-1/4 pounds (or) 8-10 servings

Creamy Dill Cucumbers

This cucumber salad is quite delish!
I usually serve it immediately after preparing it.



Creamy Dill Cucumbers

6-7 medium size cucumbers, peeled & sliced thin
2 Tbsp. finely chopped red or white onion
2 Tbsp. thinly sliced green onions (or use red onion)
1 cup mayonnaise
1 cup sour cream
1 (1-oz.) packet Hidden Valley Ranch Salad Dressing Mix
1-1/2 tsp. dried dill weed
1/2 tsp. celery seed
1/4 tsp. black pepper, plus 1/8 tsp. black pepper

In a large bowl mix together, the mayonnaise, sour cream, ranch dressing mix, dill weed, celery seed, plus the 1/4 teaspoon and 1/8 teaspoon of black pepper.

Add the sliced cucumbers and onion, and gently stir to mix everything together.

Serve salad immediately.

Makes: 8-10 servings

Note: I have made this salad twice, once using chopped white onion, and thinly sliced green onion. The second time I made this salad, I added 4 tablespoons of finely chopped red onion, in place of the white and green onion, and that tasted great in the salad too! Also, when I added the sliced cucumbers, they were cucumbers I had in the refrigerator, which help the salad to stay cool.


Easy Grape Salad

I think there is one word that best describes this salad...
YUM-O!! I love this salad! To me it tastes more like a dessert than a salad. I highly suggest if you decide to make this salad, you might want to double the recipe, because I found I couldn't stop eating it!



Easy Grape Salad

1 lb. seedless red grapes (*See note)
1 lb. seedless green grapes (*See note)
1 (8 oz.) pkg. cream cheese, softened
1 (7 oz.) jar or container marshmallow creme

Wash grapes in a colander, remove stems, and pat grapes dry with paper toweling.

Place the grapes in a large bowl.

In a separate bowl stir together, the cream cheese and marshmallow creme, until it's smooth and creamy.

Using a large rubber spatula, (or a spoon) fold the creamy marshmallow mixture into the grapes, until the grapes are well coated.

Cover the salad, and place it in the refrigerator for an hour or two, before serving.

*Note: When making this salad, be sure you weigh the grapes after removing them from the stems, and before making the salad, to make sure you have exactly 2 lbs. Actually today when I made this salad, I added a bit more of the grapes (2-1/4 lbs.) total, as there was plenty of the marshmallow mixture to coat the grapes.

August 9th, 2012: Today when I made this salad, I only had 1-1/2 lbs. of grapes, and just 4 ounces of the marshmallow creme, so I just added 4 ounces of cream cheese, which I softened in my 900 watt microwave oven on power level 3 for 2 minutes, plus I added a 1/4 cup of sour cream, a 1/4 teaspoon of vanilla extract, and 1/2 a tablespoon of granulated sugar. Stir well to dissolve the sugar.

Thursday, September 9, 2010

Fruity Flavored Rice Krispie Bars #1

These fruity flavored rice krispie bars were made with 8 cups of the fruity flavored rice krispies cereal. They may be a tad bit sweeter than the Fruity Flavored Rice Krispie Bars #2, but I bet the kiddies will surely enjoy them, or those who have a "sweet tooth."



Fruity Flavored Rice Krispie Bars #1

5 tablespoons butter
1-(10.5 ounce) bag miniature marshmallows
8 cups Fruity Pebbles Rice Krispies Cereal

Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.

In a large stock-pot, melt the 5 tablespoons of butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)

After the butter's melted in the pot, add the miniature marshmallows, and stir until the marshmallows have completely melted.

Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.

Press the marshmallow/cereal mixture into the buttered pan.

Let bars sit for 2-3 hours, before cutting them.

Yields: 24 bars

Note: The actual fruity flavored rice krispies cereal I used to make these bars were... Malt-O-Meal Fruity Dyno-Bites, which I purchased from Wal-Mart.

Fruity Flavored Rice Krispie Bars#2



Fruity Flavored Rice Krispie Bars #2

5 tablespoons butter
1-(10.5 ounce) bag miniature marshmallows
4 cups Fruity Pebbles Rice Krispies Cereal
4 cups Kellogg's Rice Krispies Cereal

Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.

In a large stock-pot, melt the 5 tablespoons of butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)

After the butter's melted in the pot, add the miniature marshmallows, and stir until the marshmallows have completely melted.

Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.

Press the marshmallow/cereal mixture into the buttered pan.

Let bars sit for 2-3 hours, before cutting them.

Yields: 24 bars

Note: The actual fruity flavored rice krispies cereal I used to make these bars were... Malt-O-Meal Fruity Dyno-Bites, which I purchased from Wal-Mart. I also subbed Malt-O-Meal Crispy Rice Cereal for the Kellogg's Rice Krispie Cereal as well.

Chocolate Flavored Rice Krispie Bars

When I'm in the mood for something sweet and chocolatey, I'll make these rice krispie bars. They are scrumptious! When it's time to add the chocolate chips, sometimes I'll add a 1/3 cup, (slightly heaping) and other times I'll add a 1/2 cup. The amount of chocolate chips you'd like to add, is totally up to you!



Chocolate Flavored Rice Krispie Bars

5 tablespoons butter
1-(10.5 ounce) bag miniature marshmallows
1/3 to 1/2 cup real semi-sweet chocolate chips
7 cups Rice Krispies Cereal

Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.

In a large stock-pot, melt the 5 tablespoons of butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)

After the butter's melted in the pot, add the miniature marshmallows, and stir until the marshmallows have completely melted.

Once the marshmallows have completely melted, add the chocolate chips, and stir until the chips have melted through.

Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.

Press the marshmallow/cereal mixture into the buttered pan.

Let bars sit for 2-3 hours, before cutting them.

Yields: 24 bars

Tuesday, August 31, 2010

Cinnamon Chip Rice Krispie Bars

Yesterday I made marshmallow rice krispie bars, and added some cinnamon flavored chips to the mix. They were quite cinnamony delicious!  I also made a smaller pan of Peanut Butter Krispie Bars, and posted the recipe following the Cinnamon Chip Krispie Bars.



Cinnamon Chip Rice Krispie Bars

5 tablespoons butter
1 (10.5 ounce) bag miniature marshmallows
1/2 cup Hershey's Cinnamon Chips
7 cups Rice Krispies Cereal

Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.

In a large stock-pot, melt the 5 tablespoons of butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)

After the butter's melted in the pot, add the miniature marshmallows, and stir until the marshmallows have completely melted.

Once the marshmallows have completely melted, add the cinnamon chips, and stir until the chips have almost melted through. (It's ok to have a few unmelted chips.)

Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.

Press the marshmallow/cereal mixture into the buttered pan.

Let bars sit for 2-3 hours, before cutting them.

Yields: 24 bars

Note: When I made the smaller pan of Peanut Butter Rice Krispie Bars, in a buttered 8x8-inch pan, here's the amount of ingredients I used...

4 tablespoons butter
3 tablespoons creamy peanut butter
5 cups miniature marshmallows
5 cups of rice krispie cereal

After you melt the marshmallows in the butter, add the creamy peanut butter; stir to melt the peanut butter through. Once that is done, add the cereal, and stir to coat the cereal evenly with the marshmallow mixture. Press the marshmallow/cereal mixture into the buttered 8x8-inch pan. Let bars sit for a while, to allow the bars to firm up a bit, then cut into 16 bars. Since I made these in a smaller pan, the bars were a bit thicker than the ones I usually make in a cake pan.