Berry Bread

This actually is a dessert which my family enjoys on those hot Summer days.  Just mix together, the already thawed, sweetened strawberries, with the cream, and served over torn pieces of white bread.



Berry Bread

3-1/2 lbs. frozen, sliced, sweetened strawberries, thawed

1/2 pint heavy whipping cream

white bread, homemade or store bought, torn into small pieces

1.)  In a large bowl, add the 3-1/2 lbs. of (thawed) sweetened sliced strawberries.


2.)  Stir in the heavy cream, until the strawberries and cream are blended together.


3.)  Chill in the refrigerator for at least 30 minutes, or 1-2 hours.


4.) In a serving bowls, add torn pieces of homemade, or store bought white bread.

5.)  Pour desired amounts of the berry mixture, over each bowl of already torn pieces of bread.

6.) Note: If using your own frozen strawberries, you may need to add a bit more granulated sugar, but add according to taste.  Do this before adding the cream.  The amount of strawberries and cream added; depends upon you.

More photos of the ingredients I used when making Berry Bread.  This really is a delicious desert to enjoy anytime throughout the year.

http://www.justapinch.com/recipes/dessert/dessert-fruit-dessert/berry-bread.html

Cherry Rhubarb Crisp

A delicious rhubarb dessert to enjoy! 

Cherry Rhubarb Crisp

1 cup quick cooking oats
1 cup brown sugar (packed)
1 cup all-purpose flour
1/8 teaspoon salt
1 stick cold butter, cut into pieces

4 cups fresh rhubarb, cut into 1/2-inch pieces
1 cup granulated sugar
3 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (21 oz.) can cherry pie filling
1/2 cup chopped pecans
vanilla ice cream
Reddi Wip (or) Cool Whip Whipped Topping

1.)  To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.

2.)  Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).

3.)  Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish.  (I probably added 2/3's of the crumb mixture.)

4.)  To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water.  Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens.  The mixture should thicken within 3 minutes.  (At least mine did.)

5.)  Once the mixture has thickened, thoroughly stir in the extracts and pie filling.

6.)  Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.

7.)  Lastly, top the crumb mixture with the chopped pecans.

8.)  Bake in a 350ºF oven for 45-55 minutes.  (I baked mine for 55 minutes.)

9.)  Serve warm with vanilla ice cream.  (Refrigerate any leftovers.) Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.

10.)  Yields: 7 to 8 Servings.

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Cherry Rhubarb Crisp | Just A Pinch Recipes

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Iced Caramel Latte

I've made this delicious iced caramel latte several times.  I've also made it using the caramel ice cream topping, and also with the caramel sundae syrup, but I have to say... I really didn't care for the caramel sundae syrup.  So, when making this caramel latte, be sure to use the caramel ice cream topping, like Hershey's.  It gave this latte a nice rich caramel flavor that I enjoyed.

Iced Caramel Latte

3-1/2 to 4 teaspoons instant coffee granules
2 Tablespoons hot water (which I heated on top the stove)
1/4 cup caramel ice cream topping (I used Hershey's)
1/2 cup milk
1/2 cup water
ice cubes

1.)  In a tall beverage glass, add the coffee granules and hot water; until coffee is dissolved.

2.)  Add the caramel ice cream topping; stir well to combine.

3.)  Add the milk and water; stir until combined.

4.)  Add ice to the glass; and serve immediately.

5.)  Yields: 11.5-ounces (or 1-1/4 cups)

6.)  Note: Not quite sure how much coffee granules to add when making this latte?  I've experimented several times trying to decide what would be the right amount to add.  If adding the 4 teaspoons, I've found the coffee does taste a bit stronger, but it doesn't seem to over power the taste of the caramel topping that's in it, but... after letting the Latte sit for a while, and letting the ice cubes melt a bit into the coffee, I found the coffee didn't taste as strong, and I still could taste the caramel topping in it.  And when I adding less coffee grounds, (the 3-1/2 teaspoons) I found I didn't have let the coffee sit, and let the ice cubes melt just a bit, so the coffee didn't taste as strong.  I was able to enjoy the Latte immediately.  So, the amount of instant coffee granules you decide to add, I'll leave that up to you!

Iced Caramel Latte | Just A Pinch Recipes

Cream of Broccoli and Mushroom Soup

This is a delicious, creamy vegetable soup to put together. 

Cream of Broccoli and Mushroom Soup

2 (10-3/4 ounce) cans condensed cream of broccoli soup

2 (10-3/4 ounce) cans condensed cream of mushroom soup

2-1/2 cups milk (I use 2% milk)

1 (16 ounce) bag frozen chopped broccoli

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

black pepper, season according to taste

2 (4-oz.) cans mushroom stems and pieces, drained

1.)  In a large stock-pot, add the cans of soup.

2.)  Gradually stir in the milk.

3.)  Add the frozen broccoli and remaining ingredients, and stir.

4.)  Cook soup over low heat until it's heated through; stirring often.

5.)  Ladle soup into bowls and serve.

6.)  Yields: 7 servings 

Cream of Broccoli and Mushroom Soup | Just A Pinch Recipes

                                     

Hamburger Spanish Rice With Bacon

This meaty Spanish rice has lots of flavor.  Every time I make this dish, it reminds me of my childhood days when I was in grade school, and the delicious hamburger Spanish rice which was served for lunch. Prep time includes cooking the bacon, hamburger, and vegetables.



Hamburger Spanish Rice With Bacon

Prep Time: 30 Minutes
Cook Time: 30 Minutes

6 slices bacon
1 lb. hamburger
1 medium size onion, chopped
1/2 of one green bell pepper, chopped (See *Note)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon jarred minced garlic
2 Tablespoons Worcestershire sauce
1/2 cup ketchup
2 cups water
1 (14.5-oz.) can tomatoes, cut-up (See *Note)
2/3 cup long grain white rice, or instant brown rice

1.)  In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.

2.)  In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain off any excess grease in a colander.

3.)  Return cooked beef and vegetables to the skillet, then add the remaining ingredients.

4.)  Crumble the cooked bacon; add to the skillet, and stir.

5.)  Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed, and stirring occasionally.

6.)  Yields: 5 to 6 servings

7.) *Note: You can substitute stewed tomatoes for the regular canned tomatoes.  Also, I've substituted a yellow bell pepper for the green bell pepper.  

An additional up-close photo of Hamburger Spanish Rice With Bacon.

I thought I'd also include a photo of the canned stewed tomatoes, as well as the instant brown rice I used, when preparing this dinner as well. 

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Hamburger Spanish Rice With Bacon | Just A Pinch Recipes
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