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.

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
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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
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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.
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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
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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