Pumpkin Mousse Parfait

I really enjoy this layered Pumpkin Mousse Parfait!



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 puree
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)

1.)  Beat milk and pudding mix in a large-deep bowl, for 2 minutes.

2.)  Blend in the pumpkin and spices.

3.)  Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.

4.)  Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses.  (Or use other individual glasses of your choice.)

5.)  Top each dessert with a light sprinkle of the ground cinnamon.

6.)  Serve immediately, or place the dessert in the refrigerator until ready to serve.

7.) 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.

8.) 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.

Pumpkin Mousse Parfait | Just A Pinch Recipes

Mom's Red Scalloped Potatoes

This cheesy-scalloped potato recipe was posted by metzstar at allrecipes. I did however, modify the recipe to my liking. The original recipe stated to use 4 cups of the shredded cheese, but by accident, I only used 2 cups, which my husband and I thought that was plenty of cheese. If you want yours to be cheesier, than add more. Also, you can pretty much substitute one can of soup for another.



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 of 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

1.)  First - be sure to wash and pat dry, the red potatoes you are going to use for this recipe.

2.)  Butter the inside of a 13 x 9-inch baking pan; set pan aside.

3.)  Melt the butter in a large pot over medium-high heat.  (I used a very large Teflon coated pan.)  Add the onion, and saute' for about 3 minutes, or until the onions become soft and translucent. Then add the minced garlic, and saute' it for about 1 minute.

4.)  Reduce the heat under the pan to low, then add both cans of soup, the milk, plus the salt & pepper; stir to incorporate.


5.)  Now add 1 cup of the shredded cheese, cook and stir until the cheese has melted through.


6.)  Add the thinly sliced red potatoes to the pan; stir to coat the potatoes evenly, then add them to the buttered baking pan.


7.)  Sprinkle the top the potatoes with the remaining cup of shredded cheese.


8.)  Cover the pan with foil, and bake the potatoes for 1 hour 25 minutes in a 350º oven.

9.)  Remove the foil, and continue to bake the potatoes for another 10 minutes.

10.)  Once the potatoes are done baking, place the pan on top of the stove, and let the potatoes set for 15 minutes, so they will absorb the sauce in the pan.

11.)  Sprinkle the potatoes with the dried parsley flakes, then serve immediately.


12.)  Yields: 10 servings

Mom's Red Scalloped Potatoes Recipe (allrecipes.com)

Five O'Clock Franks

This recipe is from my 1975 Campbell's Cookbook titled...
A Campbell Cookbook Most-For-The-Money Main Dishes.
I did however tweak the recipe a bit, substituting one soup
for another, and also using another kind of noodles.



Five O'Clock Franks

1 (l6-oz.) package franks, cut into 1/2" pieces
1/2 cup chopped onion
2 Tablespoons butter or margarine
1 (10-3/4 oz.) can Campbell's Fiesta Nacho Cheese Soup
2 Tablespoons ketchup
1/3 cup water
1-1/2 cups uncooked rotini noodles
8 oz. frozen cut green beans, cooked and drained

1.)  In a 10-inch skillet, brown the franks and onion in butter until tender; stirring often.  (I browned the franks and onion over medium to medium-low heat within 5 minutes.)

2.)  Stir in the soup, ketchup, and water.

3.)  Add the cooked noodles and cooked green beans; stir and heat through.

4.)  Season with salt and pepper, according to taste.

5.)  Yields: 5 servings

6.) *Note: Campbell's original recipe states to use a can of cheddar cheese soup, but I opt to use Fiesta Nacho Cheese, which gave this hot dish a bit of a 'kick'.  Also, I cooked the frozen green beans with 2 tablespoons of water, in a 900 watt microwave oven for 9 minutes; stirring them after 4 minutes and 30 seconds.  I should also mention, I cooked the noodles for 9 minutes.

Five O'Clock Franks | Just A Pinch Recipes

My Favorite Macaroni and Cheese

This is my favorite way to eat Mac 'n Cheese from a box.  The salsa added, makes it taste so good!  By the way, I wanted to let everyone know... The photo of the mac 'n cheese was taken by, mydesigirl at: Food.com   




My Favorite Macaroni and Cheese

1 (7.25 ounce) box Kraft Macaroni & Cheese
1/4 cup butter or margarine
1/4 cup milk (I use 2% milk)
4 to 5 Tablespoons salsa (See *Note)

1.)  Prepare the mac 'n cheese according to package directions.

2.)  Just before serving, (and while still hot) stir in the salsa.

3.)  Servings: 3

4.) *Note: Whenever I make this recipe adding salsa that has more
heat to it (like my husband's homemade 'hot' salsa), I only add 4 Tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 Tablespoons of the salsa.

My Favorite Macaroni and Cheese Recipe - Food.com

Coffee L'Orange

This is a delicious orange chocolate flavored coffee, which I top with either Reddi Wip or Cool Wip Whipped Topping, and a light sprinkle of either ground cinnamon or nutmeg.



Coffee L'Orange 

2 Tablespoons ground coffee
1/2 teaspoon ground coffee
1 teaspoon orange zest
3 tablespoons chocolate flavored syrup
1 cup cold water
1/8 cup cold water
1/4 teaspoon orange extract
large dollop (or two) Reddi Wip Dairy Topping, or Cool Whip
light sprinkle ground cinnamon, or ground nutmeg

1.)  Place the coffee grounds inside paper filled (brewing) basket.

2.)  Sprinkle the orange zest over the coffee grounds.

3.)  Adjust brewing basket to fit inside the coffee maker.

4.)  Add the chocolate syrup to the empty coffee pot of the coffee maker.

5.)  Pour the cold water inside the coffee maker, and start brewing the coffee.

6.)  When brewing is completed, add the orange extract to the coffee pot.  Stir the chocolate/coffee mixture, until it's well blended.  (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.)

7.)  Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Whip.

8.)  Sprinkle cinnamon or nutmeg on top the Reddi Wip or Cool Wip.

9.)  Yields: 1-serving (8 ounces)

Coffee L'Orange | Just A Pinch Recipes

Mashed Potato Salad

This is my favorite potato salad, plus it's so easy to make.



Mashed Potato Salad 

6 medium size potatoes (2-1/2 lbs. unpeeled potatoes)

 
1/3 cup sweet pickled relish (all ready chilled)

2 Tablespoons diced onion

1/3 cup diced celery

salt and pepper, season according to taste

 
1 Tablespoon 5% white vinegar

 
2 Tablespoons granulated sugar

 
1 cup salad dressing (all ready chilled)

5 large eggs, hard-boiled and chopped

 

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1.)  Peel, cut, and cook potatoes as for making mashed potatoes.

 

2.)  When done cooking, drain the potatoes well, and then mash them.

 

3.)  To the mashed potatoes, add the relish, onion, celery, salt and pepper.

 

4.)  In a medium size bowl mix the vinegar and sugar; mix until sugar is dissolved.

5.)  Add the salad dressing to the vinegar/sugar mixture, and mix well.

6.)  Pour the salad dressing mixture into the mashed potatoes, and mix thoroughly.  (If the potatoes seem too dry, add more of the salad dressing.)

7.)  Fold in the chopped eggs.

 

8.)  Serve salad immediately while still warm, or serve it at room temp, or refrigerate the salad overnight, and serve it the next day.

9.)  Yields: 9 to 10 servings (or 3 lbs. of potato salad)

10.) Note: One thing I wanted to mention... if you were to use already "chilled" relish, hard boiled eggs and salad dressing, it helps to cool down the heated mashed potatoes, so you can eat this potato salad once your done preparing it.  We enjoy this salad served warm, at room temp, or even chilled and eaten the next day.  Also, I found it only took me 1 hour to prepare this salad.

Mashed Potato Salad | Just A Pinch Recipes

Cranberry Tuna Salad Sandwich

My husband and I enjoy this Cranberry Tuna Salad Sandwich.  The tuna mixture is also delicious on Ritz Crackers, or Keebler Club Crackers.



Cranberry Tuna Salad Sandwich

1 (5 oz.) can tuna packed in water, drained
1/4 cup thinly sliced celery
1 hard boiled egg, peeled & chopped
1/3 cup dried sweetened cranberries
1/3 cup Hellmann's Mayonnaise
4 slices bread, toasted

1.)  In a bowl combine together, the tuna, celery, chopped hard boiled egg, sweetened cranberries, and the mayonnaise.

2.)  Spread the tuna salad mixture on 2 slices of toasted bread.

3.)  Top each with the remaining slices of the toasted bread, and serve immediately.

4.)  Yields: 2 sandwiches

5.)  Note: This also tastes great served on crackers, such as, Keebler Club Crackers.

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This sandwich was featured on the recipe website: FOOD.

It was also submitted by Ambrosia for Guen

It truly is a delicious sandwich!

 Cranberry Tuna Salad Sandwich Recipe - Food.com

Both my husband and I enjoy this sandwich.

 Cranberry Tuna Salad Sandwich | Just A Pinch Recipes

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JELL-O IN A CAN

JELL-O IN A CAN

1 (20-oz.) can sliced pineapple

1 (3-oz.) pkg. Jell-O Gelatin, a gelatin of your choice

1 cup boiling water

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1.)  Pour off pineapple juice from can, but leave pineapple in the can.

2.)  Dissolve Jell-O in boiling water.  Cool slightly.

3.)  Pour Jell-O into can over the pineapple.  Chill in refrigerator until set (firmed-up).

4.)  To serve, run a sharp knife around inside of can, and tip pineapple out onto a plate.

5.)  Slice between the pineapple rings and serve. 

6.)  Yields: 4 to 5 Servings

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Herb Roasted Turkey (Baked in Reynolds® Oven Cooking Bag)

This is how I cook my turkey for Thanksgiving.  I prep the turkey the night before, and place the turkey in an oven cooking bag in a large roasting pan, and in the refrigerator.  Then I am set to cook the bird the next day.  Most of the time I do this a day or two before Thanksgiving (prepping and cooking the turkey).  Afterwards, I'll remove all the meat from the turkey, then when it's time to heat the gravy, I'll add as much of the cooked turkey meat to it as I can.  Usually everyone pours gravy over their meat, so I figure why not just mix the two together.  Also, when it's time to make the gravy, and if I've already refrigerated the pan juices the day before, I'll then scrape off the fat that has accumulated on top.  I've found this is a good way to remove excess fat from the gravy.  Years past I've even cheated and on many occasions, I've use jarred gravy in place of the home-cooked gravy, and I'll add the cooked meat to it.  And by the way, the jarred gravy I used was... Heinz.



Herb Roasted Turkey (Baked in Oven Cooking Bag) 

Reynolds® Oven Cooking Bag, Turkey Size (for 8-24 lbs.)
1 Tablespoon flour
1 (12 to 24 lb.) turkey, already thawed (See *Note)
2 carrots, peeled and rinsed
2 stalks celery, cut in half if need be
1 medium size onion, peeled and cut in half
a few whole cloves of garlic, peeled

About 2 tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon Lawry's Seasoned Salt
1 Tablespoon dried rubbed sage
1/2 teaspoon regular table salt (or desired amount)
1/8 teaspoon ground black pepper (or desired amount)

1.)  Preheat oven to 350°F.

2.)  Spray inside of bag with a nonstick spray, to reduce sticking, if desired.  Shake flour in Reynolds Oven Cooking Bag.  Place in a large roasting pan, at least 2 inches deep.

3.)  Remove neck and giblets from turkey.
Rinse turkey; pat dry.  Brush turkey with the vegetable oil. 

(See *Note)

4.)  Combine the thyme, rosemary, seasoned salt, sage, table salt, and black pepper, then sprinkle and rub the herb mixture inside the cavity of the bird, plus over the entire the turkey; turning to coat evenly.

5.)  Place turkey inside oven cooking bag.  Add vegetables inside the bird cavity.  Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top.  Tuck ends of bag in pan.

6.)  Bake: 8-12 pound turkeys 1-1/2 to 2 hours, 12-16 pound turkeys 2 to 2-1/2 hours, 16-20 pound turkeys 2-1/2 to 3 hours, 20-24 pound turkeys 3 to 3-1/2 hours.  (See *Note for roasting a 16 and a 19 pound turkey.)

7.)  For easy slicing, let turkey rest in oven bag (on top your stove) for 20 minutes before opening.  If the turkey sticks to the oven bag, gently loosen the bag from the turkey, before opening the bag.

8.) *Note: When it comes to prepping the bird, I do not brush the turkey with vegetable oil.  Also, when it comes to baking the turkeys, I'll bake a (16 lb.) turkey for 2 hours & 15 minutes, and a (19 lb.) turkey for exactly 2 hours & 30 minutes.  But, when I add the herbs and seasonings to the 19 lb. turkey, I use the following amount... 1-1/2 tablespoons of rubbed sage, 1-1/2 teaspoons each... of Lawry's Seasoned Salt, dried thyme, and rosemary, plus I add the 1/2 teaspoon of table salt, and the 1/8 teaspoon of black pepper.  And after I bake the 19 lb. turkey, I let it rest on top the stove for 30 minutes, before removing it from the cooking bag.

Additional pictures of the turkey...





I wanted to let everyone know, that as of yesterday I had prepared an 18 lb.  Butterball Turkey, and used the following vegetables, dried herbs, and spices...

1 medium size onion
4 medium size carrots
3 stalks of celery, each cut in half
3 extremely large size whole garlic cloves
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons seasoned salt
2 Tablespoons dried rubbed sage
1/2 teaspoon table salt, plus 1/4 teaspoon of table salt
1/8 teaspoon black pepper, plus 1/16 teaspoon of black pepper

I placed the onion and 2 carrots inside the cavity of the bird, and 1 carrot each inside the pockets, which are on each side of the drumsticks and next to the breast of the bird.  I also placed a celery half in each pocket, and the remaining halves of celery inside the cavity of the bird.  I then placed an extra large clove of garlic in each pocket, and the remaining clove inside the cavity of the bird.  I baked the turkey for 2 hours and 30 minutes, and the meat was so moist and tender.

As you can see, I upped the amount of carrots and celery, plus the dried herbs and spices this time when I prepared my turkey, which not only made my kitchen smell even more wonderful while it was baking, but I'm sure it will also make the gravy taste even more flavorful!

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I have also posted this recipe at the Just-A-Pinch website.

Which the Kitchen Crew posted the following photo.                          

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Herb Roasted Turkey (In a bag) | Just A Pinch Recipes

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Lovely and Luscious Mug of Coffee

Mirj at food.com, inspired me to make this coffee, but I tweaked the recipe to suit my taste.  Also, instead of using boiling water, I just added cold water and the instant coffee in my mug, then placed the mug in a 900 watt microwave, and nuked it for 1 minute & 66 seconds.



Love and Lucious Mug of Coffee

1-1/2 teaspoons Taster's Choice House Blend Instant Coffee
1-1/2 teaspoons Taster's Choice Hazelnut Instant Coffee
11 ounces boiling water
1 ounce (2 Tablespoons) liquid hazelnut coffee creamer
2 ounces (4 Tablespoons) heavy whipping cream (See *Note)

1.)  Place both coffees in bottom of a tall coffee mug.

2.)  Add boiling water to the mug, and stir.

3.)  Add the hazelnut coffee creamer and whipping cream, and stir.

4.)  Yields: 14 ounces of coffee

*Note: When making this coffee, I used those individual single serve packets of instant coffee, which you can purchase either 7 or 20 in a box, and each packet equals 1-1/2 teaspoons.  Also, be sure you use real cream in this recipe.  Do not substitute using milk or skim milk!!

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Lovely and Luscious Mug of Coffee Recipe - Food.com

Homesteaders Casserole

I got this recipe out of a magazine about 30 years ago, it's from Kraft.  It's an all-in-one casserole dish made with mashed potatoes, breakfast sausage links, green beans, onions, pimientos, and Velveeta cheese.  This is really good comfort food!



Homesteaders Casserole 

1 (9-oz.) pkg. frozen cut green beans, cooked & drained

2 Tablespoons finely chopped onions

1 (2-oz.) jar diced pimiento, drained

4 cups hot cooked mashed potatoes

1 lb. pork sausage links, cooked & drained (See *Note)

8-oz. Velveeta Cheese Spread, sliced & divided

1.)  Combine the green beans, onions and pimiento.

2.)  In a 2-1/2 quart casserole baking dish, add the mashed potatoes.

3,)  Put half of the cheese slices on top the potatoes.


4.)  Place the green bean mixture over the cheese slices.

5.)  Top with the cooked pork sausage links.

6.)  Cover the casserole, and bake for 30 minutes in a 350º oven.

7.)  Top with the remaining cheese slices, and continue baking until the cheese melts, then serve. Be careful when eating, as this dish is quite hot (temp-wise).

8.)  Yields: 4-5 servings

9.) *Note: You could substitute fresh cooked green beans for the frozen-cooked green beans.  I cooked my fresh green beans with a 1/2 cup of water, and sprinkled them with a bit of salt & pepper, and cooked them in a 900 watt microwave oven for 13 minutes (stirring the beans half way through the cooking time).  Also, when cooking the potatoes, I added a few cloves of fresh garlic to the pot of water, and when the potatoes were done cooking and drained, I added several pats of butter, a bit of half-and-half cream, plus I sprinkled the mashed taters with freshly cracked black pepper, and added some Mrs Dash Table Blend Seasoning.  Also...  for the sausages, you can use Swift Premium Brown 'N Serve Sausages, as shown in photo above.

Homesteaders Casserole | Just A Pinch Recipes

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Sweet Lime Iced Tea

During the Summer I make several gallons of this iced tea.  I never thought adding lime juice to iced tea, could taste sooo good!  It's a nice change from the sweetened lemon iced tea I usually make.

Sweet Lime Iced Tea 

6 cups boiling water

7 tea bags (I used orange pekoe & black)

3/4 cup sugar, plus 2-1/2 tablespoons of sugar

2 limes (Plus half of one lime, see *Note)

1.)  In a (2-quart) heat-proof glass pitcher, add the tea bags to it.  (If the tea bags have strings attached, be sure to remove them first.)

2.)  Pour boiling water over tea bags in the pitcher.  Cover the pitcher, and allow the tea to steep for 45 minutes.  (I covered the pitcher with Saran Wrap.) 

3.)  After the has steeped for 45 minutes, remove tea bags from the pitcher, and discard them.

4.)  To the pitcher, add the 3/4 cup of sugar, plus the 2-1/2 tablespoons of sugar; stir thoroughly to dissolve the sugar.

5.)  Add the juice of 2 limes to the pitcher, and stir.  (For more lime flavor, add the juice from half of a lime as well.)

6.)  Let the tea cool to room temperature, then place tea in the refrigerator to chill.

7.)  Pour chilled tea into glasses filled with ice.  Serve tea immediately.

8.)  Yields: About 55 ounces

9.) *Note: For more lime flavor, add the juice of 2 and a 1/2 limes.  Also, I usually double this recipe, and make the tea in a gallon size glass jar.  Then I'll use 12 cups of boiling water, 14 tea bags, 1-1/2 cups of sugar, plus a 1/3 cup of sugar, and the juice of 4 limes (possibly 4-1/2 limes).  This makes: 13-1/2 cups of tea (or) 105-ounces.  One more thing I wanted to mention, if using a gallon size glass jar to make the tea, I'll cover the jar with an 8-1/2 inch glass dinner plate, while the tea is steeping.  Below is a photo of the gallon size jar I used to make the iced tea.

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Here's an additional photo of the Sweet Lime Iced Tea served in a glass.

Sweet Lime Iced Tea | Just A Pinch Recipes

Sugar Free Strawberry Iced Tea 🍓

This is a delicious sugar free strawberry flavored iced tea. 🍓             The ingredients I used to make this tea were... orange pekoe and black tea, and 1 packet of Walmart's Great Value Sugar Free Strawberry Flavored Drink Mix.

Sugar Free Strawberry Iced Tea 

9 regular size tea bags (orange pekoe & black tea)
8 cups water, divided
1 packet sugar free strawberry flavored powdered drink mix
.......... .......... .......... .......... .......... .......... .......... .......... ..........

1.)  Place tea bags in a 2-quart size glass pitcher.

2.)  In a medium size saucepan, bring 4 cups of water all most to a boil.  Remove pan from heat as soon as you see bubbles start to come to the surface.

2.)  Pour the hot water over the tea bags in the glass pitcher.  Cover pitcher with a plastic wrap, and let tea steep for 1 hour.

3.)  After one hour; carefully squeeze the tea/water from the tea bags into the pitcher; stir, then discard the tea bags.  Cover the pitcher, then let sit until the tea has cooled down a bit more.

4.)  Once the tea has cooled; add the packet of sugar free strawberry flavored drink mix, and the 4 cups of cold water into the pitcher, and stir.

5.)  Refrigerate the tea until it's chilled.

6.)  Serve tea in a glass filled with ice.

7.)  Yields: 2-quarts

Additional photos of Sugar Free Strawberry Iced Tea, and ingredients I used when preparing this beverage.  When it came to the tea bags, I used 9 orange pekoe & black tea bags.

 

Sugar Free Strawberry Iced Tea | Just A Pinch Recipes

Vanilla Mocha Iced Coffee

This Vanilla Mocha Iced Coffee is delicious topped with whipped cream. But, I also make two versions of this coffee.  While the 1st coffee is made with the ingredients I've mentioned, the 2nd coffee I make, I use less coffee, less chocolate syrup, plus I omit the sugar and whipped topping all together.  Before making this coffee, just be sure to read the note following the recipe.


(The photo shown on the left, was topped with Reddi Wip,
and the photo on the right, is without the whipped topping.)


Vanilla-Mocha Iced Coffee

1 cup cold water
1 Tablespoon instant coffee granules
2 teaspoons instant coffee granules
2 tablespoons French Vanilla Liquid Coffee Creamer
2 teaspoons Hershey's Chocolate Syrup
1 teaspoon granulated sugar
2 scoops vanilla ice cream
ice cubes
Reddi Wip Dairy Whipped Topping, optional

1.)  In a coffee cup, add the cold water and instant coffee.

2.)  Place coffee cup in microwave and heat the coffee through.

3.)  When done heating, stir coffee, and place cup in the refrigerator to chill the coffee.

4.)  Once the coffee has chilled, add it to a blender, along with the liquid coffee creamer, chocolate syrup, sugar, and ice cream.  Blend everything together in your blender.

5.)  Add ice cubes to a tall beverage glass.

6.)  Pour blended coffee mixture over the ice cubes, and serve.

7.)  If desired, garnish iced coffee with a dollop of Reddi Wip.

8.)  Yields: 1 serving

9.) Note: To make the iced coffee using less coffee and less chocolate... only add 1-1/2 tablespoons of the instant coffee, and 1-1/2 teaspoons of the chocolate syrup, but omit the sugar.  Add the other ingredients listed above, and mix according to thee above directions.

Vanilla Mocha Iced Coffee | Just A Pinch Recipes

Iced Mocha Coffee

(The photo shown on the left, was topped with Cool Whip,
and the photo on the right, is without the whipped topping.)


Iced Mocha Coffee

8 ounces cold water

1 Tablespoon instant coffee

3 Tablespoons chocolate syrup

4 Tablespoons half-and-half cream

1 to 2 individual packets of Splenda No Calorie Sweetener

ice cubes

Cool Whip (optional ingredient)

1.)  In a large coffee cup or coffee mug, add the water and instant coffee.  (I added the ingredients to one 16-ounce coffee mug.)  Place coffee cup or mug in a microwave, and microwave until coffee is heated through.

2.)  Stir the coffee, and place cup or mug in the refrigerator for 30 minutes; to chill.

3.)  To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.

4.)  Add ice cubes to a tall beverage glass.  Pour coffee over the ice cubes, and top it with a dollop or two of Cool Whip or Reddi Wip.

5.)  This makes: One serving (1-1/3 cups, or 11-ounces)

6.)  *Note: When making this coffee beverage, I've also used a Decaf Instant Coffee, such as Maxwell House or Folgers. The chocolate syrup I use is Hershey's Lite Chocolate Syrup, which has 50% Less Sugar, Carbs, and Calories, than regular Hershey's Chocolate Syrup.  Also, on occasions I have used 2 Tablespoons of Heavy Whipping Cream, plus 2 Tablespoons of 2% milk, instead of half-and-half cream. 

Iced Mocha Coffee | Just A Pinch Recipes

Coffee Slushie

A delicious way to enjoy your coffee.

I also posted varieties of this slushie which you can view below.

Coffee Slushie 

1/2 cup milk (I used 2% milk)

2 Tablespoons sugar (I used 2 packets of Saccharin Sweetener)

2-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup ice cubes (I used miniature size ice cubes)

1.)  In a blender, add the first 3 ingredients.

2.)  Place lid on blender, and blend on high for about 30 seconds.

3.)  Now add the ice cubes, cover, and blend on high speed until the slushie has thickened.

4.)  Pour slushie into a glass and enjoy.

5.)  Yields: About 1-3/4 cups (1 or 2 servings)

Substitution: Instead of adding water ice cubes, add coffee ice cubes, which are made with a strong coffee, (double strength) and omit adding the instant coffee all together.

Variations:

Vanilla Slushie - To make a vanilla slushie, add 1 teaspoon of pure vanilla extract to the blender, before blending the ingredients together.

French Vanilla Slushie - Substitute 1/2 cup of French Vanilla liquid coffee creamer in place of the milk, and omit the sugar all together.

Hazelnut Slushie - Substitute 1/2 cup of Hazelnut liquid coffee creamer in place of the milk, and omit the sugar all together.

Tiramisu Slushie - Substitute 1/2 cup of Tiramisu liquid coffee creamer in place of the milk, and omit the sugar all together.

Note: I'm sure other flavored liquid coffee creamers would be a good substitute in place of the milk.  I just haven't tried any of the others just yet!

Brown Sugar Iced Coffee

Roxygirl at Food.com, inspired me to make this delicious tasting iced coffee, but I did modify the recipe to suit my taste.



Brown Sugar Iced Coffee

1 cup cold water

1 Tablespoon instant coffee (Maxwell House or Folgers)

1/4 cup half-and-half cream

4 Tablespoons dark brown sugar

6 large ice cubes (8-oz. of ice)

Topping: Cool Whip (or) Reddi Wip

1.)  Heat water on top the stove, then add the hot water and instant coffee to a 1-cup glass measuring cup, and stir.  (I just add the water and instant coffee to a coffee cup, and microwave it till the coffee is hot enough.)

2.)  Place measuring cup or coffee cup, in the refrigerator for at least 35 minutes, to chill the coffee.

3.)  Add the chilled coffee to a blender, along with the remaining ingredients, and blend on high until the ice cubes have dissolved into the liquid (about 30-35 seconds).

4.)  Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.

5.)  Yields: 1 large serving (24 ounces)

Brown Sugar Iced Coffee | Just A Pinch Recipes

Iced Coffee Frappe

Boy was this a treat!  Sydney Mike at food.com, inspired me to make this iced coffee frappe.  The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.




Iced Coffee Frappe 

2 Tablespoons instant coffee 

8-ounces cold water

1/2 cup heavy whipping cream

1 Tablespoon chocolate syrup

2 Tablespoons granulated sugar

1 cup ice cubes (I used 16 mini ice cubes)

Reddi Wip Dairy Whipped Topping, to garnish the coffee

Additional chocolate syrup, to garnish the coffee

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1.)  Add water and instant coffee to a coffee cup.  Place coffee cup in the microwave, and microwave until coffee is heated through.

2.)  Place heated coffee in the refrigerator, to chill the coffee.  

(I found the coffee was chilled within 1 hour).

3.)  Add the chilled coffee, whipping cream, 1 Tablespoon of chocolate syrup, 2 Tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).

4.)  Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.

5.)  Yields: 2-1/2 cups of iced coffee frappe

6.) Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee.  Also, you can substitute 3 individual packets of Splenda, for the 2 Tablespoons of granulated sugar.

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Iced Coffee Frappe | Just A Pinch Recipes

Cherry Lemonade 🍒🍋

Marg (CaymanDesigns) at Food.com, inspired me to make this Cherry Lemonade.  The maraschino cherry juice gave this lemonade a lovely shade of pink and a hint of cherry flavor. 🍒🍋



Cherry Lemonade

1-1/4 cups lemon juice, bottled or fresh

3/4 cup granulated sugar

1/2 cup maraschino cherry juice

4 cups cold water

crushed ice, or ice cubes

lemon slices, to garnish beverage

maraschino cherries, to garnish beverage

1.)  In a pitcher, add the lemon juice and sugar; stir to combine.

2.)  Add the cherry juice and water; stirring briskly to mix.

3.)  Add crushed ice or ice cubes to a beverage glass.

4.)  Add cherry lemonade to the glass filled with ice.

5.)  Garnish each glass with a lemon slice and a maraschino cherry.

6.)  Yields: 1-1/2 quarts (48-ounces)

Cherry Lemonade | Just A Pinch Recipes

🫐 Chilled Blueberry Soup

I prepared this delectable soup one day in advance, and thoroughly enjoyed it the next day for lunch. I never thought a chilled blueberry soup could be quite refreshing!



Chilled Blueberry Soup

1/2 cup sugar
2 Tablespoons cornstarch
2-3/4 cups water
3 cups fresh blueberries
1 (4-inch) cinnamon stick
3 Tablespoons frozen orange juice concentrate
Garnish: Reddi Wip (or) Cool Whip
Garnish: fresh mint leaves (optional)

1.)  In a large 3-quart size saucepan, combine the sugar and cornstarch.  Gradually stir in the water until smooth.  Bring mixture to a boil over medium heat; cook and stir the mixture for 2-3 minutes, or until slightly thickened.

2.)  Add the blueberries and cinnamon stick, return to a boil.  After mixture comes to a boil, remove pan from the heat, and stir in 3 tablespoons of the frozen orange juice concentrate; stir until the juice had melted completely.

3.)  Place pan back on the stove, cook mixture over low heat for 10-12 minutes; stirring continuously until mixture has thickened up a bit more.

4.)  Remove pan from heat, discard the cinnamon stick, cover the pan, and set the pan aside for 30 minutes, so the mixture has time to cool down.

5.)  Strain the blueberry mixture through a fine wire mesh strainer, into a heat proof glass bowl, and using the back of a spoon to press out the berry mixture.  Be sure to scrape the berry mixture off the back side of the mesh strainer as you go along, and adding it to the bowl.  After straining the berry mixture into the bowl, I then covered the bowl with plastic wrap, and placed the bowl in the refrigerator.

6.)  Be sure to thoroughly chill the soup (covered) in the refrigerator before serving it.  (I refrigerated the soup overnight, and served it the next day.)

7.)  Garnish soup with a dollop of Cool Whip (or with Reddi Wip) and fresh mint leaves.

8.)  Yields: 3 cups, or 3 servings (1-cup each per serving)

Chilled Blueberry Soup | Just A Pinch Recipes

Old-Fashioned Pink Lemonade

I came across this recipe at 2 separate recipe websites... Allrecipes and Recipezazz.  I did modify the recipe to suit my taste.  When making the lemonade, I used a bottled lemon juice, as price-wise, it's cheaper, and it still tastes good.  Also, for this recipe, you could use cranberry juice, but I used raspberry cranberry juice, and I added a bit more than what the recipe called for.  It was a taste preference on my part.  Adding less cranberry juice, will make a light pink lemonade.  I found this lemonade to be quite refreshing!

Old-Fashioned Pink Lemonade

1 cup of sugar
4-1/2 cups cold water
1 cup freshly squeezed lemon juice
1/2 to 3/4 cup raspberry-cranberry juice, chilled
crushed ice (or) ice cubes

1.)  In a large pitcher combine the sugar, water, lemon juice, and cranberry juice; stir to dissolve the sugar completely.

2.)  Pour the lemonade in glasses filled with ice and serve.

3.)  Yields: 56 ounces of lemonade

4.) Note: For this recipe, I substituted bottled lemon juice for the fresh lemon juice, plus I added a 3/4 cup of the raspberry-cranberry juice.

Old-Fashioned Pink Lemonade Recipe (allrecipes.com)

Venison Stroganoff

This stroganoff is made with canned tomato sauce rather than with a can of mushroom soup, which was a nice change, and still just as good!!



Venison Stroganoff 

1-1/2 lbs. venison, cut into 3/4-inch cubes

5 Tablespoons flour

3 Tablespoons vegetable oil

7 Tablespoons diced onion

2 (8 ounce) cans tomato sauce

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper, plus 1/8 teaspoon of pepper

1 Tablespoon Worcestershire sauce

2 (4 ounce) cans sliced mushrooms, well drained

8 ounces sour cream, plus 1 Tablespoon of sour cream

extra wide egg noodles, uncooked (about 16 ounces)

dried parsley flakes, to garnish the stroganoff

1.)  Place venison in a bowl.  Add the flour, and toss to coat the cubed meat.  Once coated, add venison to the skillet, and brown according to the following directions below.

2.)  In a 10-inch skillet, over medium heat, add the vegetable oil. Cook and stir the venison until it's cooked about 3/4's of the way done; stirring often so the meat doesn't stick to the skillet.  Now add the diced onion, and continue cooking the meat until it's browned evenly.  Once the venison is browned, cover the skillet, and remove skillet from the heat.

3.)  Preheat the oven to 325 degrees.

4.)  In a 2-1/2 quart casserole baking dish, add the tomato sauce, garlic powder, salt, pepper, and the Worcestershire sauce; stir to mix.

5.)  Add the cooked venison to the casserole dish; stir to coat the meat in the tomato sauce.  Cover the casserole dish; place dish in the oven, and cook for 1 hour and 30 minutes, but be sure to stir the meat mixture after the first 30 minutes of cooking time.

6.)  After 60 minutes of cooking time, remove casserole from the oven, add the sliced mushrooms and the sour cream, and stir.  Cover, and place the casserole back in the oven to cook for another 30 minutes.

7.)  About 15 minutes before the meat mixture is done cooking, cook the egg noodles according to package directions.  (I cooked mine with a bit of vegetable oil, and with out any salt, for exactly 9 minutes.) Once I drained off the water, I stirred in a bit of butter, so the noodles wouldn't stick together.

8.)  Once the noodles are cooked, and the meat is cooked, add desired amount of noodles to each dinner plate, and top with the stroganoff. Sprinkle each plate with a bit of the dried parsley, and serve. Refrigerate any leftovers.

9.)  Yields: About 5-6 servings

Venison Stroganoff | Just A Pinch Recipes

Canned Blueberry Pie

Lately I've been craving pie, so I decided I'd make a blueberry pie.  The crust and pie filling were not made from scratch, but rather with a canned pie filling which I purchased from Wal-Mart (the Great Value Brand), and with one of those already-made pie crust, which I purchased from Aldi's.  I place a pie shield over the pies crust before baking the pie, but this time I forgot to do that, and yet my pie crust turned out perfect and not too dark.  The end results, a quick and delicious tasting pie!  Not made from scratch, but still quite delicious!



Canned Blueberry Pie 

2 (21-oz.) cans blueberry pie filling (See *Note)

1 (15-oz.) pkg. 2-already made pie crusts

1 teaspoon all-purpose flour

wax paper (To unroll pie dough onto)

mini-cookie cutters

Additional granulated sugar (To sprinkle on top of the pie crust.)

1 (14-inch) circular shaped pizza tin

1 (10-1/2 inch) pie shield (optional use) But I used one.  As it helps to prevent the pie crust from getting too dark when baking in the oven.


1.)  Preheat oven to 350 degrees.

2.)  Remove both pie crusts from the pkg.  Let pie crusts set on kitchen counter for 20 minutes before using.

3.)  Remove one of the crusts from the plastic wrap.  Unroll the pie crust and place it on a sheet of wax paper.  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 pan.  Add both cans of pie filling into the pie pan.

4.)  Unroll the remaining pie crust onto the sheet of wax paper.  Using desired shaped mini cookie cutters, cut-out and remove some of the dough, near the center of the pie crust.  Set cut-out pie dough aside.

5.)  Top the pie with the remaining pie crust.  Place the cut-out pie dough on top the pie crust.  Sprinkle the pie dough with a bit of the granulated sugar.  Place pie pan on top the 14-inch pizza tin before placing in oven.  If desired, place the pie shield evenly on top of the pie, before baking.  Bake the pie for 1-hour in a 350 degree oven.

6.) *Note: This is the already made pie crust I use, whenever I make my pies. I purchase mine from Aldi's, and I much prefer it over the Pillsbury Pie Crust.  Also, for this recipe, you can use another canned pie filling, such as... cherry, peach, raspberry or strawberry.

Additional Note: January 13th 2023.  Now-a-days, I see store bought pie crust have been reduced to (14.1-oz.).  So, my husband purchased a Pillsbury Pie Crust.  I was surprised that it made a decent pie crust.  I haven't had a Blueberry Pie for quite some time, and this pie was quite delicious!  

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Cherry Mocha Coffee 🍒

This is a delicious chocolate cherry coffee.  Top with Reddi Wip or Cool Whip, and a marashino cherry; which makes for a special treat.  

Cherry Mocha Coffee 

8 oz. water 
1 tsp. instant coffee 
1-1/2 teaspoons Hershey's Special Dark Cocoa Powder
1 Tablespoon sugar 
1/4 teaspoon almond extract 
1/4 teaspoon McCormick's Imitation Cherry Extract
Reddi Wip (or) Cool Whip, to garnish coffee 
1 maraschino cherry 

1.)  In a coffee cup, heat water and coffee in the microwave until hot.  (Or heat the water and coffee on top the stove in a small saucepan.)  

2.)  Add the cocoa powder and sugar; stir well to dissolve.

3.)  Now add the extracts, and stir.

4.)  Top the coffee with desired amount of Reddi Wip or Cool Whip.

5.)  Place the cherry on top the whipped topping, and serve.

6.)  Yields: 1 serving

7.) Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, 1/4 teaspoon plus an 1/8 teaspoon cherry extract, 2-1/2 teaspoons of the special dark cocoa powder, plus 1-1/2 Tablespoons of sugar.  This is what I used to fill my glass coffee cup.

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I thought I'd also share a photo of Hershey’s Special Dark Cocoa with (100% CACAO), which I usually use whenever I bake a chocolate cake, or brownies, or whenever I prepare this coffee.  It has an intense chocolate flavor which I enjoy! 

Cherry Mocha Coffee | Just A Pinch Recipes

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