About Me

My photo
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.

Tuesday, November 22, 2016

Apple Cream Cheese Pie

If you want to really impress your family or guests with a delectable dessert, then this is the dessert/pie to serve, plus it's so easy to make.



Apple Cream Cheese Pie

1 (8 oz.) pkg. cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
One 9 oz. (2 extra servings) graham cracker pie crust (See *Note)
1 (21 oz.) can Duncan Hines/Wilderness More Fruit Apple Pie Filling (See *Note)

In a large deep bowl, beat together the cream cheese and confectioners' sugar until smooth. (I use my hand held mixture to beat the ingredients together.)

Beat in the vanilla extract.

Fold in the (thawed) whipped topping. Mixture will become somewhat thick. (I used my hand held mixture, and lightly beat the whipped topping into the cream cheese mixture.)

Spoon the cream cheese mixture into the graham cracker crust, then spread mixture evenly over the crust with the back of a spoon.

Spoon the apple pie filling evenly over the cream cheese mixture.

Refrigerate the pie for several hours before serving.

Cut pie into 8 servings and serve.

Refrigerate any leftovers.

*Note: The one 9 ounce (2 extra servings) graham cracker pie crust I used to make this pie, I purchased at Walmart (the Great Value brand). It's exactly 10-inches in diameter. Also, the apple pie filling I highly recommend using to make this dessert, is Duncan Hines/ Wilderness
More Fruit Apple Pie Filling. You really do get more fruit (apple slices) in the can, plus it has just a slight hint of cinnamon added to it, and it's not as sweet like the other brands are.


Here's a picture of pie before cutting into it!

Saturday, October 22, 2016

Chili Liver

Besides the usual liver, bacon and onion recipe, this was another way for me to cook liver using just a few ingredients, and to make this liver quite tasty! Believe it or not, this Chili Liver is quite delicious!



Chili Liver

5 slices bacon (I use thin cut sliced bacon)
12-16 ounces beef liver or pork liver, sliced thin
all-vegetable shortening, or Buttered Flavored Crisco
3/4 cup all-purpose flour
salt, to season the liver
pepper, to season the liver
1 (10-1/2 oz.) can Campbell's French Onion Soup
1/4 cup chili sauce, or ketchup

In a 12-inch skillet, cook bacon until crisp. (Do not drain off the bacon grease.)

Remove bacon from skillet; drain on paper towels, and set aside.

Dust the liver with flour (on both sides), then season with salt and pepper.

Lightly brown the liver in bacon drippings. (It doesn't take long for the liver to brown, so keep an eye on it while it's cooking. Also, you will need to add a bit of shortening to the skillet while it's cooking).

When done frying the liver, set the liver aside on a plate, then add the soup and chili sauce (or ketchup) to the skillet. Mix the soup and chili sauce together.

Add the liver back to the skillet, and stir to mix the soup and liver together.

Tear the cooked bacon into pieces, and add that to the skillet as well.

Cover the skillet, and simmer for 15 minutes, or until liver is tender. Stir occasionally.

Yields: 4-5 servings. (12 oz.) of liver will make 4 servings, and (16 oz.) will make 5 servings.

Tuesday, September 27, 2016

Hamburger Spanish Rice Soup

This soup is made with 4 cups of the leftover Hamburger Spanish Rice With Bacon, a recipe that I had posted on this site. (In the "Casseroles and Hot Dishes".) After hubby and I eat a serving of the hot dish, sometimes I'll make this soup with the remaining dish.




Hamburger Spanish Rice Soup

4 cups leftover Hamburger Spanish Rice with Bacon
32 ounces chicken broth
8 ounces frozen mixed vegetables
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1/4 tsp. Italian seasoning
1/4 tsp. seasoned salt
1/8 tsp. black pepper

First, you'll need to cook the frozen mixed vegetables according to package directions. (I cook mine in the microwave along with 2 tablespoons of water for 3-4 minutes on high, then stir the vegetables, place them back in the microwave to cook for 2 more minutes, and then let them set while preparing the soup.) Note: My vegetables were cooked in a 900 watt microwave oven.

To prepare the soup: In a large pot, add the 4 cups of leftover Spanish Rice With Bacon, along with the broth, canned diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.

Drain the cooked vegetables, then add them to the pot.

Cook the soup (uncovered) over medium low heat for about 20 minutes, or until the vegetables are tender, and the soup is heated through. Be sure to stir the soup occasionally.

Ladle the soup into bowls and serve.

Yields: 8 servings

Sunday, September 11, 2016

Creamy Cabbage Soup

I originally came across this "delicious" soup recipe at food.com, which was posted by ElaineAnn, but I did modify the recipe to my liking. And the picture taken of the soup was posted by *Parsley*.




Creamy Cabbage Soup

1 (14 oz.) bag shredded cabbage & carrot coleslaw mix
3/4 cup diced onion
3 small garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups cubed ham
1/2 teaspoon paprika
6 cups chicken broth
4 tablespoons butter
4 tablespoons flour

In a stock-pot or Dutch oven, sauté the onions in a bit of vegetable oil until they become soft. (Just before the onions become completely soft, I add the minced garlic, but only sauté the garlic with the onion for about 30 seconds.)

Add the shredded cabbage mixture, the potatoes, ham and paprika to the pot.

Pour in the chicken broth. (If need be, add a bit more of the broth to cover the ham and vegetables.)

Bring to a boil, then reduce the heat and simmer (covered), until the potatoes are tender (about 15 to 20 minutes).

Within the last few minutes of cooking the vegetables/soup, I make a roux with the butter and flour in a separate pan over medium heat.

Gradually, but quickly, add as much of the broth from the big pot of soup, into the roux. (I have found that I may need to reduce the heat a bit while stirring the roux and broth together.)

Continue stirring and heating the soup, until the broth thickens slightly.

Season the soup with salt and pepper according to taste. (I didn't add any salt, as I found the salt in the ham, gave this soup lots of flavor.)

Ladle soup into bowls and serve immediately.

Yields: 6 to 8 servings

One thing I did want to mention, the original recipe states to use 1 medium head of cabbage (coarsely chopped), but I opt for using one 14 ounce bag of already shredded cabbage and carrot coleslaw mix, which I already had on hand in my refrigerator.

Wednesday, August 31, 2016

Wanna see a delicious looking cake!

Our daughter Jenny is the cake baker in our family, and often she shares her cakes with us.  Here's one of her creations she decided to share with her father and I?  Isn't this a gorgeous looking cake!  It's a lemon cake with a raspberry filling, and it's topped with a cream cheese frosting, fresh raspberries from her garden, plus it's drizzled with a raspberry glaze.




This is what the cake looks like inside.  
                  

Thursday, August 4, 2016

Wedding Dumplings

I've been making these dumplings for more than 30 years. They are one of our family's "all-time favorite" dumplings. You can serve these with any gravy of your choice.



Wedding Dumplings

16 slices bread, torn into small pieces
4-5 large eggs, starting with 4 (if too dry, add 1 more egg)
1/2 - 3/4 cup milk, starting with 1/2 cup (if too dry, add 1/4 c. more)
several large dashes of salt
several large dashes of nutmeg
vegetable oil (for deep frying)

Place a sheet of wax paper onto one 15x10x1-inch baking sheet. Set baking sheet aside.

In a large bowl, beat the eggs.

Add the milk, salt, and nutmeg; stir thoroughly.

Add the torn bread, and mix thoroughly with your hands.

Shape bread mixture into 7-8 medium sized balls (each about 2-1/2" to 3" in size).

Place the dumplings onto the baking sheet, that was lined with the wax paper.

Add vegetable oil to a deep fryer, and set the deep fryer to 375 degrees.

When the deep fryer is hot enough, add the dumplings, and fry them until they're a golden brown (about 5-7 minutes) and turning them once or twice. (Don't worry if the dumplings look a bit dark in color. Once you cook them in boiling water, the dumplings lighten up a bit in color).

Place the fried dumplings on paper toweling.

To cook the dumplings: Place dumplings in a large pot of boiling water; and cook them uncovered for 20 minutes. Remove and serve the dumplings with a gravy of your choice.

Yields: 7 - 8 servings

To freeze the dumplings: After the dumplings are deep-fried, and placed on paper towels; cool them to room temperature. Place the cooled dumplings in (freezer-type) Ziploc bags, and store them in the freezer. (You can freeze the dumplings for several months).

Note: Thaw the frozen dumplings completely, before cooking them in boiling water.

Additional pictures of the dumplings while being deep fried, boiled in water, and then served with the gravy.....



Dumplings being deep fried.


Dumplings cooked in boiling water.


How dumplings look after being cooked in boiling water.


How all the dumplings look after being boiled in water.


How dumplings look after being cooked and served with gravy.

Friday, July 29, 2016

Scrambled Egg & Dill Pickle Sandwich

I love this sandwich, and I make it often. I also enjoy it during Lent.



Scrambled Egg & Dill Pickle Sandwich

2 large eggs

several dashes pepper (See *Note)
1 tablespoon butter
2 slices of bread, lightly toasted (See *Note)
2 tablespoons Hellmann's Mayonnaise, divided
1-1/2 teaspoons French's Honey Mustard
2-3 slices Vlasic Sandwich Stackers Kosher Dill Pickles (See *Note)

Place eggs in a bowl; sprinkle in a few dashes of pepper, then scramble eggs with a fork. (Do not add any milk to the eggs!)

Heat butter in an 8-inch non-stick skillet, then add the scrambled eggs to it.

Cook eggs till lightly browned on one side, then turn eggs over, and cook till eggs are lightly browned on other side.

While eggs are cooking in skillet, spread one tablespoon of mayonnaise onto one slice of toasted bread. Then top the bread with 2-3 slices of Vlasic Sandwich Stackers Kosher Dill Pickles.

Spread the other tablespoon of mayonnaise onto the other slice of toasted bread. Top bread with the honey mustard; spread with butter knife, then place on top of other toasted bread (which already has the cooked eggs and sliced pickles on top). Enjoy!!

*Note: In place of black pepper, you could use McCormick's Hot Shot!, it's a blend of black & red pepper, or you could use Lawry's Seasoned Pepper. In regards to the bread (when making the sandwiches), I have used white, split top wheat, and oat bran. Choice of bread is up to you! *As for the pickles, you could use GEDNEY'S DILL PICKLE PLANKS, in place of the Vlasic Sandwich Stackers.



Additional photo of sandwich being assembled together.

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 minutes
(Prep time also includes cooling and chilling)
Cook Time: 35 minutes

Crumb Mixture:
1-1/2 cups graham cracker crumbs
1/2 cup granulated sugar

1 tablespoon granulated sugar
9 tablespoons melted butter

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, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the 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. Set baking dish aside.

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 20 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.)
.....   .....   .....   .....   .....   .....   .....   .....   .....   .....   .....   .....   .....   .....

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.

Peanut Butter-Chocolate Coffee

A peanut butter and chocolate flavored coffee, topped with whipped cream. What's not to like! 


Peanut Butter-Chocolate Coffee

3/4 cup water

1-1/2 teaspoons instant coffee
1 tablespoon creamy peanut butter
2 tablespoons chocolate syrup
2 tablespoons Half & Half Cream
Reddi Wip or Cool Whip whipped topping, to garnish coffee

Add the water, instant coffee, peanut butter, chocolate syrup, and cream into a coffee cup.

Place coffee cup in a microwave and heat the coffee through.

Stir coffee thoroughly, so the peanut butter dissolves well.

Top coffee with either Reddi Wip or with Cool Whip, and enjoy!

Yields: 1 serving

Sunday, February 14, 2016

Valentine Flowers From My Hubby!

I am one lucky lady! My sweet hubby gave me some beautiful flowers on my favorite holiday today.