- Domestic Goddess
- 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.
Friday, March 23, 2012
Pumpkin Mousse Parfait
3 cups cold milk (I used 2% milk)
2 pkgs. (3.4 ounces) each, instant vanilla pudding
1 (15 oz.) can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup thawed Cool Whip
Additional Cool Whip (for layering)
Additional ground cinnamon (for sprinkling on top the dessert)
Beat milk and pudding mix in a large-deep bowl, for 2 minutes.
Blend in the pumpkin and spices.
Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.
Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses. (Or use other individual glasses of your choice.)
Top each dessert with a light sprinkle of the ground cinnamon.
Serve immediately, or place the dessert in the refrigerator until ready to serve.
Note: Depending on the size of dessert glasses you are using, and how much of the pumpkin mousse and whipped topping you layer into them, that pretty much will determine the servings you will get.
Optional variation: Omit layering the additional Cool Whip and the pumpkin mousse. Just add the pumpkin mousse into smaller individual serving dishes, and top each with a dollop of Cool Whip and a light sprinkle of the ground cinnamon. This will yield more servings.
Thursday, March 22, 2012
Heidi's on the left, she's our youngest daughter.
Jenny's in the middle, she's our 2nd oldest daughter.
Wendy's on the right, she's our oldest daughter.
Wednesday, March 21, 2012
Kerry's which was on the 17th,
Our sil Shennon, whose b-day was on the 18th,
and our daughter Jen, whose b-day was on the 19th.
I was home with a cold, so the rest of the family
spent part of their day bowling.
Here are the pics that were taken at the bowling alley.
It looks like Heidi's up first to bowl.
Sil Josh (on the left) & Sil Shennon (on the right).
Looks like Jaycee's pleased with her score!
There's some serious competition going on here!
Waitin' to see who's gonna win!
Shennon's turn to bowl, quiet everyone!
Kerry & Josh enjoying themselves.
Mmm, this green beer tastes pretty good!!
Jen's the last one to bowl. Heard she got a strike.
Sunday, March 18, 2012
Mom's Red Scalloped Potatoes
8 cups thinly sliced red potatoes (with the skins on)
3 tablespoons butter
2 medium sized onions, finely chopped
2-3 large cloves garlic, minced (I used 3 cloves)
1 (10-3/4 oz.) can cream of broccoli soup
1 (10 3/4 oz.) can cream of celery soup
1 cup milk (I used 1/2 cup each, milk & Half-N-Half)
salt (I added 1/2 a teaspoon)
pepper (I added a 1/4 teaspoon)
2 cups shredded sharp cheddar cheese, divided
dried parsley flakes, to garnish the potatoes
First - be sure to wash and pat try, the red potatoes you are going to use for this recipe.
Butter the inside of a 13 x 9-inch baking pan.; set pan aside.
Melt the butter in a large pot over medium-high heat. (I used a very large Teflon coated pan.) Add the onion, and saute it for about 3 minutes, or until the onions become soft and translucent. Then add the minced garlic, and saute it for about 1 minute.
Reduce the heat under the pan to low, then add both cans of soup, the milk, plus the salt & pepper; stir to incorporate.
Now add 1 cup of the shredded cheese, cook and stir until the cheese has melted through.
Add the thinly sliced red potatoes to the pan; stir to coat the potatoes evenly, then add them to the buttered baking pan.
Sprinkle the top the potatoes with the remaining cup of shredded cheese.
Cover the pan with foil, and bake the potatoes for 1 hour 25 minutes in a 350º oven.
Remove the foil, and continue to bake the potatoes for another 10 minutes.
Once the potatoes are done baking, place the pan ontop the stove, and let the potatoes set for 15 minutes, so they will absorb the sauce in the pan.
Sprinkle the potatoes with the dried parsley flakes, then serve immediately.
Yields: 10 servings
Monday, March 5, 2012
recipes has been published in the April/May issue of
Taste of Home Simple & Delicious Magazine...
But, I found they made a few changes in the recipe...
the name of the recipe, the ingredients, plus the time
and size of the crock-pot I used. Here's the original
recipe I posted on my blog...