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 country 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, October 7, 2013

Strawberry Orange Pasta Salad

I love this pasta-fruit salad! The combination of pasta, fruit, onion and poppy seed dressing may seem a bit weird, but the end results is a really delicious tasting salad, which everyone seems to like! The recipe is from Kraft, but it was a friend who passed this recipe along to me. And I'm so glad she did!

Strawberry Orange Pasta Salad

2 cups farfalle (bow-tie pasta), uncooked
1/3 cup Kraft Creamy Poppyseed Salad Dressing
1/4 cup mayonnaise
4 green onions, sliced
1 (11 oz.) can mandarin oranges, drained
1 cup sliced fresh strawberries

Cook pasta as directed on package, but omitting the salt; drain, and cool.

In a medium size bowl mix together, the dressing and the mayonnaise.

Add the pasta and onions to the bowl; stir to coat the pasta.

Gently stir in the fruit.

Refrigerate 1 hour.

Yields: 4 servings

Note: When making this salad, I actually used about 4 (4-ounce) mandarin bowls, which comes in a 4-pack, rather than using the (11-ounce) can of mandarin oranges, plus I added desired amount of sliced green onion and fresh strawberries. Probably adding more of the, and a bit less of the green onion.

Wednesday, June 26, 2013

Guess who just turned 58!

This past weekened I celebrated my 58th birthday. Can't believe I'm already 58. Yikes!! My sweet hubby had given me some brightly neon colored daises, and as a yearly tradition, served me breakfast in bed with some of my favorite breakfast foods.

My daughter Jen baked me a really yummy cake, a Coconut Key-Lime Cake, and it was "to die for". And one day prior to my birthday, our daughter Wendy had taken her father and I to Golden Corral for lunch. Talked to our youngest daughter Heidi for over 2 hours by phone. I love our 2 hour conversations!! Plus I received a lovely card from my dear friend Del who resides in New Mexico. Since it was so hot out, and quite humid, I spent the afternoon watching tv. Watched the movie The Help, have seen it before, but I could watch it over and over, as it's such a good movie. In all I had a nice day!! Turning 58 this year wasn't as bad as I thought it would be.

Friday, June 14, 2013

Macaroni Salad (Paula Deen's)

I came across this recipe at food.com, which Adrienne in Reisterstown had posted the recipe, but I slightly tweaked the recipe to suit my taste. The end results...
A delicious tasting salad which I would make again.

Macaroni Salad (Paula Deen's)

2 cups cooked macaroni
3 hard boiled eggs, chopped
1/2 cup thinly sliced celery
1/4 cup chopped green bell pepper
1 small green onion, chopped
1 (2 oz.) jar diced pimientos, drained
1 tablespoon honey dijon mustard
1 teaspoon Morton's Season-All Salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper seasoning
1 cup mayonnaise, chilled

Combine all ingredients in a bowl and serve.

Note: After I prepared this salad, I chilled it in the refrigerator for 3 hours, but the salad seemed dry, so I prepared a bit more of the dressing, and added it immediately. What a difference that made. The salad was a lot more creamy, and stayed creamier for several days in the fridge.

Also, when adding a bit more of the dressing, I used, 1/2 cup Hellmann's Mayonnaise 1/2 tablespoon of the mustard, 1/4 teaspoon Morton's Season-All Salt, 1/2 teaspoon garlic powder, 1/2 tsp onion powder, and 1/2 teaspoon Lawry's Lemon Pepper Seasoning.

Monday, June 10, 2013

Rhubarb Iced Tea

This tangy-sweet beverage is not actually made with tea, so I don't know why it's called iced tea. But it's very good, and quite refreshing!!

Rhubarb Iced Tea

8 cups diced rhubarb (See *Note)
8 cups water
1-1/2 cups sugar

In a large heavy saucepan, add the rhubarb and water.

Bring to a boil, then reduce the heat, and simmer for 1 hour.

Strain the rhubarb, then add to a heat-proof pitcher.

Add the sugar; stir well, and allow to cool before placing in the refrigerator.

Chill in the refrigerator until ready to serve.

When ready to serve; pour the chilled tea in glasses filled with ice.

Yields: About 88 oz. (2 quarts & 24 ounces)

*Note: If making this tea using frozen rhubarb, simmer (covered) for about 1 hour and 30 minutes; stirring occasionally.

Sunday, May 26, 2013

Rhubarb Pineapple Upside Down Cake

I "love" rhubarb! And I love this cake, it's not too sweet, and not too tart! Hubby says it's a nice moist cake. Before making the cake, be sure to read the *note that follows the recipe.

Rhubarb Pineapple Upside Down Cake

1 (18.25 oz.) box Pillsbury Golden Butter Cake Mix
1 cup water (or 1 cup of reserved pineapple juice)
1/3 cup softened butter
3 large eggs
3 cups thinly sliced rhubarb (do not use frozen)
1 (20 oz.) can crushed pineapple, drained & reserving juice
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
1 (3 oz.) box Strawberry Jell-O Gelatin
Cool Whip or Reddi Wip, to garnish cake

Preheat the oven to 350 degrees.

Grease one 13x9x2-inch baking pan. Set pan a side.

In a large bowl blend together just until moist, the cake mix, the water (or the reserved pineapple juice), softened butter, and eggs. Then beat on medium speed for 2 minutes. Set bowl a side.

In a medium size bowl mix together by hand, the rhubarb, crushed pineapple, granulated sugar and brown sugar, plus the Strawberry Jell-O.

Pour the rhubarb mixture into the already greased baking pan. Spread mixture evenly in pan.
Now pour the cake batter over the rhubarb mixture. Using the back-side of a tablespoon; spread the cake batter evenly over the rhubarb mixture.
Bake in oven for 55 minutes. Cake should look golden brown in color when done baking. If need be, do the toothpick test in center of cake, to be sure cake is done baking. (Mine was done baking within 55 minutes.)
Let cake sit to cool down a bit before serving. Either serve cake while it's still warm, or cool completely then serve. Or refrigerate to serve later. (Refrigerate any leftover cake.)
Top cake with a dollop of Cool Whip, or Reddi Wip.
*Note: Be sure to thoroughly drain the juice from the canned pineapple. I use a mesh colander to drain the pineapple in, plus I press down the crushed pineapple with a spoon. From that, I got exactly 1-cup of juice to add to the cake mix, instead of adding water. Also, the canned crushed pineapple I used, stated on the label... Natural Juice No Sugar Added, and the brand I used was... Liberty Gold.

Friday, February 22, 2013

Creamy Peanut Butter Soup

This is a quick 'n easy 3 ingredient soup recipe.

Creamy Peanut Butter Soup

1/4 cup creamy, or chunky peanut butter
1 (10-3/4 ounce) can condensed tomato soup
1-1/2 cups milk

In a saucepan (over low heat), stir soup into peanut butter,

adding a little at a time; stir until well blended.

Add milk, heat through; stirring occasionally.

If desired, season soup with a bit of black pepper.

Ladle soup into cups, mugs, or bowls, and serve.

Yields: 2 servings.

Thursday, February 14, 2013

Valentine's Day Candy Bark

Valentine's Day Candy Bark

18 oz. Nestlé Premier White Chocolate Chips
(About) 1 cup red hearts cinnamon candy

Place parchment paper on a baking sheet, preferably with sides. I used a (15-1/2" x 10" x 1") baking sheet. Set baking sheet aside.

Place the white chocolate chips in a double boiler; melt the morsels over a low simmering heat on top the stove. Be sure to stir the chocolate as it's melting. (I found it can take anywhere between 5-10 minutes to melt the chocolate.)

Pour the melted chocolate onto the parchment-lined baking sheet.

Using a heat-proof spatula; quickly spread-out the melted chocolate, as evenly as you can on the baking sheet.

Sprinkle the cinnamon heart candies over the white chocolate. Allow to cool. (To set up the candy bark quickly, place baking sheet in your refrigerator freezer for just 5 minutes.)

Once removed from the freezer, you'll have noticed that the candy bark will separate from the parchment paper. Break up the candy bark with your hands, and either place in individual baggies to give as gifts, or place in a tin, or an air tight container. No refrigeration is required.

Yields: 10 servings (or more)

Note: When I made the Valentine Bark, I made a bit more than the recipe called for. I used 2-(12 ounce) bags of the white chocolate morsels, and a bit larger baking sheet. (A 17-1/4" x 11-1/4" x 3/4" baking sheet to be exact.) I didn't use an entire cup of the cinnamon candies, I just sprinkled on desired amount.