Strawberry Orange Pasta Salad

I love this pasta-fruit salad!  Especially the combination of pasta, fruit, onion and poppy seed dressing.  The end results, a really delicious tasting salad which everyone seems to enjoy! 

Strawberry Orange Pasta Salad

2 cups farfalle (bow-tie pasta), uncooked

1/3 cup of Kraft Creamy Poppyseed Salad Dressing

1/4 cup of mayonnaise

4 green onions, sliced

1 (11-oz.) can mandarin oranges, drained (See *Note)

1 cup of sliced fresh strawberries

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

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

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

4.)  Gently stir in the fruit.

5.)  Refrigerate 1 hour.

6.)  Yields: 4 servings

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

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Strawberry Orange Pasta Salad | Just A Pinch Recipes

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Macaroni Salad (Paula Deen's)

I came across this recipe at FOOD.COM, which Addrienne 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 pimentos, drained

1 Tablespoon honey Dijon mustard

1 teaspoon Morten's Season-All Salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon lemon pepper seasoning

1 cup mayonnaise, chilled

1.)  Combine all ingredients in a bowl.

2.)  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. 

3.) 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 teaspoon onion powder, and 1/2 teaspoon Lawry's Lemmon Pepper seasoning.

 

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Macaroni Salad (Paula Deen) Recipe - Food.com

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Rhubarb Pineapple Upside Down Cake

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



Pineapple Rhubarb 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

1.)  Preheat the oven to 350 degrees.

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

3.)  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.

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

5.)  Pour the rhubarb mixture into the already greased baking pan.  Spread mixture evenly in pan.

6.)  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.

7.)  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.)  

8.)  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.)  

9.)  Top cake with a dollop of Cool Whip, or Reddi Wip.

10.) *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.

Rhubarb Pineapple Upside-Down Cake | Just A Pinch Recipes

Creamy Peanut Butter Soup

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



Creamy Peanut Butter Coup

1/4 cup creamy peanut butter
1 (10-75 ounce) can condensed tomato soup
1-1/2 cups milk

1.)  In a saucepan (over low heat), stir soup into peanut butter,
adding a little at a time; stir until well blended.

2.)  Add milk, heat through; stirring occasionally.

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

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

5.)  Yields: 2 servings.

Creamy Peanut Butter Soup | Just A Pinch Recipes

💕 Valentine's Day Candy Bark 💕

A quick, easy, candy to make for your Valentine.

💖 Valentine's Day Candy Bark 💘

18-ounces Nestlé Premier White Chocolate Chips

(About) 1 cup red hearts cinnamon candy

1.)  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.

2.)  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 to 6 minutes to melt the candies.)

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

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

5.)  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.)

6.)  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.

7.)  Yields: 10 servings (or more)

8.) 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.

Additional photo of Valentine's Day Candy Bark 

Valentine's Day Candy Bark | Just A Pinch Recipes

Christmas Cookies For Dec. 2012🎄

These are the cookies I've been making for Christmas. 🎄



Santa Claus Cookies

Santa Claus Cookies | Just A Pinch Recipes

Domestic Goddess's Recipe Box: Santa Claus Cookies (domesticgoddessinthekitchen.blogspot.com)

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Holly Berry Cookies

My Kitchen | Just A Pinch

Domestic Goddess's Recipe Box: Holly Berry Cookies (domesticgoddessinthekitchen.blogspot.com)

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Cherry-Chocolate Star Cookies

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Chocolate Mexican Wedding Cookies

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Gingerbread Marshmallow Crispies

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

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Peanut Butter and Jam Thumbprint Cookies 

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Gingerbread Marshmallow Crispy Treats

These Gingerbread Marshmallow Crispy Treats are amazingly scrumptious!

Gingerbread Marshmallow Crispy Treats

1 stick of butter or margarine

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1 (10 oz.) bag Gingerbread Marshmallows

5 cups Crisp Rice Cereal

Holiday Decorative Sprinkles (red, green and white)

1.) Using a plastic sandwich bag, coat the inside of 1-(9x13-inch) baking pan with either butter or margarine. Then set pan aside.

2.) Melt either 1 stick of butter or margarine over low heat in a large Teflon coated pan.

3.) Add the spices and stir.

4.) Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.

5.) Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.

6.) Pour the marshmallow/cereal mixture into the baking pan.

7.) Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.

8.) Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.

9.) Let the bars set for a few hours before slicing them.

10.) Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

Santa Claus Cookies

This recipe is from my 1982 Betty Crocker Christmas Cookbook.



Santa Claus Cookies

1 cup granulated sugar
1/2 cup shortening, or butter flavor shortening
2 Tablespoons milk
1 teaspoon grated lemon peel (I omit this, don't really need it)
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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Creamy Frosting: See Recipe Below
Miniature Marshmallows, to decorate cookies

Red Sugar, to decorate cookies
Milk Chocolate, or Semi-Sweet Chocolate Chips, to decorate cookies
Red Hots Cinnamon Candies, to decorate cookies
Flaked or Shredded Coconut, to decorate cookies
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1.)  Mix granulated sugar, shortening, milk, lemon peel and egg.

2.)  Stir in flour, baking powder, baking soda and salt.

3.)  Heat oven to 400 degrees.

4.)  Shape dough into 1-1/4 inch balls.

5.)  Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.

6.)  Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.

7.)  Spread cookie with small amount of Creamy Frosting.

8.)  Sprinkle top third of cookie with red sugar (to make Santa's cap).

9.)  Press on miniature marshmallow for tassel of cap.

10.)  Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.

11.)  Sprinkle bottom third with either flaked or shredded coconut, for the beard.

12.)  Frost and decorate each cookie before starting another.

13.)  Yields: about 2 dozen cookies. (Mine yielded: 27 cookies)

14.)  Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency.  (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)

15.) Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.

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Santa Claus Cookies | Just A Pinch Recipes

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Super Easy Chocolate-Walnut Fudge

This really is a delicious fudge recipe to make for Christmas or for someone special on Valentine's Day.  Joy 1996 posted this recipe on another website quite a few years ago, and I'm so glad she did.  Everyone whose made this fudge, always seems to enjoy it.  I double the recipe, except for the walnuts (or pecans), and only add 1-1/4 cups of chopped walnuts. 

Super Easy Chocolate-Walnut Fudge

Prep Time: 5 Minutes 

Cooking Time: About 10 Minutes


2 (12 ounce) pkgs. real semi-sweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
1-1/4 cups chopped walnuts (or pecans)
2 teaspoons vanilla extract

1.)  In top of double boiler, melt chocolate chips and condensed milk together; stir until smooth.

2.)  Remove from heat, and stir in the walnuts and vanilla extract; blend well.

3.)  Pour into a buttered 13x9x2-inch baking pan.

4.)  Refrigerate until fudge is slightly firm.

5.)  With a buttered knife, cut the fudge into 48 (1-1/4 inch) pieces.

6.)  Refrigerate again, until the fudge has firmed up completely.

7.)  Yields: 3-1/2 lbs. (or) 48 (1-1/4-inch) pieces each.

Super Easy Chocolate Fudge | Just A Pinch Recipes

Cinnamon-Sugar Pretzels

These delicious cinnamon-sugar coated pretzels, are a quick, easy, inexpensive snack to make.



Cinnamon-Sugar Pretzels

Prep Time: 2 Minutes
Bake Time: 30 Minutes

1 (16 oz.) pkg. small pretzels (use mini pretzel twists)
2/3 cup vegetable oil
1/2 cup granulated sugar
2 teaspoons ground cinnamon

1.)  Preheat the oven to 300ºF.

2.)  In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.

3.)  In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.

4.)  Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.

5.)  Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).

6.)  Place baked pretzels onto a baking sheet that has been lined with wax paper.

7.)  Spread pretzels out as evenly as you can, to allow them to cool before serving.

8.)  Store pretzels in an airtight container.

9.)  Yields: 16 ounces of cinnamon-sugar flavored pretzels

Cinnamon-Sugar Pretzels 2 | Just A Pinch Recipes

Beef Stew (or) Venison Stew

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!"




Beef Stew (or) Venison Stew 

1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.
1/2 cup flour
2-3 tablespoons shortening (add more if need be)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
pinch of dried thyme
1 bay leaf
1 Tbsp. lemon juice (This tenderizes the meat while cooking)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green, or yellow bell pepper, chopped fine
1 stalk celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

1)  Coat beef stew meat (or venison stew meat) with flour.

2.)  In a large skillet, melt the shortening.

3.)  Add the flour coated meat; season with salt and pepper.

4.)  When the meat is almost browned, add onions, and finish browning.

5.)  Add the Worcestershire sauce, and stir for another minute.

6.)  Transfer to a 5-quart Dutch Oven, or a large soup kettle.

7.)  Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.

8.)  Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.

9.)  Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. 

10.)  Cover, and simmer 1-1/2 hours.

11.)  Remove the bay leaf and whole cloves at this point, then bring back to a boil.

12.)  Combine the flour and cold water, and add this to the boiling stew; stirring constantly.

13.)  Finally add the Kitchen Bouquet, and thoroughly mix through.

14.)  Yields: 8 to 10 servings.

*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew.  Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

I thought I'd add another photo of the stew.

Beef Stew or Venison Stew | Just A Pinch Recipes

Basic Pancakes

I've always made my pancakes pretty much from scratch,
and this is the recipe I've been using for many years.



Basic Pancakes

2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1.)  Heat griddle to medium-high heat (400º F).
(I use a non-stick Teflon frying pan; spayed with Pam).

2.)  In a large bowl, beat eggs, stir in buttermilk and oil.  Add remaining ingredients; beat (or stir) just until large lumps disappear.

3.)  Lightly grease heated griddle. Pour batter, (about 1/4 cup at a time) onto hot griddle.  Bake until bubbles form, and edges start to dry; turn and bake other side.

4.)  Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.

5.)  Serve pancakes with either pure maple syrup, store-bought pancake syrup, or with your favorite jam or preserves.

6.) *Note: If you don't have buttermilk, then add either 2 Tablespoons of 5% white vinegar, or 2 Tablespoons of bottled lemon juice (from concentrate), into a 2 cup measuring bowl (or measuring cup).  Fill the measuring bowl or cup up to the 2 cup mark with milk. (I use 2% milk).  Let set for 5 minutes before using.


I topped these pancakes with a no-cooked strawberry jam,
that I make and keep in the freezer.  

Basic Pancakes | Just A Pinch Recipes

Pumpkin Pancakes

I thoroughly enjoyed these pancakes! I added some pumpkin spice liquid coffee creamer to the batter, to give the pancakes a bit more spice.



Pumpkin Pancakes

1 cup Bisquick Original Pancake and Baking Mix
2 Tablespoons of the Bisquick Pancake and Baking Mix
3/4's of one Tablespoon of Bisquick Pancake and Baking Mix

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1/2 teaspoon pumpkin pie spice

1/4 teaspoon ground cinnamon

Dash of salt

1/4 cup canned pumpkin puree 

1 Tablespoon of sugar

1 large egg, beaten 

1/2 cup 2% milk

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2 Tablespoons Nestle's Sugar Free Pumpkin Spice Liquid Coffee Mate

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1 Tablespoon vegetable oil

Non-stick vegetable cooking spray

Additional vegetable oil

Butter, to spread on the pancakes

Maple syrup, to pour over the pancakes

1.)  In a bowl mix together, 1 cup of Bisquick Pancake Mix, plus the
2 Tablespoons, and the 3/4's of one tablespoon of the pancake mix. Add the pumpkin pie spice, cinnamon, and salt; stir to mix.

2.)  In another bowl mix together, the pumpkin, sugar, egg, milk, pumpkin pie spice coffee creamer, and the tablespoon of vegetable oil.

3.)  Add pancake mixture into the pumpkin mixture, stir ingredients until all is blended.

4.)  Spray the inside of a 10 or 12-inch skillet with the vegetable cooking spray.

5.)  Place skillet over medium heat, then add slightly less than 1/4 cupful of pancake batter into the skillet.  Cook the first pancake about 3 minutes.  (The cooked side should be light golden brown in color.) Turn pancake over, and cook the other side about 1-2 minutes, until it too is light golden brown in color.

6.)  I noticed after I poured the 2nd cupful of batter into the skillet, it took less time to cook the pancake (about 1 minute & 30 seconds) as the skillet is now heated even more so than before.  Be sure to turn the pancake over as soon as you notice it's light golden brown in color.

7.)  When adding the 3rd cupful of batter to the skillet, be sure to add
a 1/4 teaspoon of vegetable oil as well.  (Do this every time before adding batter to the skillet.)  I also noticed when cooking my 3rd pancake, I needed to reduce the cooking time of the pancakes.
(I cooked the remaining pancakes for about 45 seconds on each side, as they started to brown up quickly.)

8.)  Top cooked pancakes with a bit of butter, and pour on some maple syrup.

9.)  Yields: 10 pancakes (Each about 3-1/4" to 3-1/2" in size)

Photo of Original Bisquick Panake & Baking Mix, and Nestle's Sugar Free Pumpkin Spice Liquid Coffee Mate.

Pumpkin Pancakes | Just A Pinch Recipes

Strawberry Vanilla Pancakes

I happen to come across this pancake recipe at 2 different recipe websites... allrecipes and Tasty Kitchen.  The pancakes tasted great with maple syrup, but I also think they tasted even better with fresh strawberries and Reddi Wip Whipped Topping!



Strawberry Vanilla Pancakes

1 cup all-purpose flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 Tablespoons vegetable oil
1 whole egg

2 teaspoons vanilla extract

1 cup chopped fresh strawberries
maple syrup (or) jam
Additional fresh strawberries, to garnish pancakes
Reddi Wip (or) Cool Whip, to garnish pancakes

1.)  In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.

2.)  Pour in the milk, vegetable oil, egg, vanilla extract, and mix until well blended.

3.)  Stir in the 1 cup of fresh chopped strawberries.

4.)  Coat a large skillet or griddle, with butter or cooking spray.  Then heat skillet or griddle over medium heat.

5.)  Pour batter into desired size of pancakes, onto skillet or griddle.

 Flip with a spatula when bubbles appear in the center.  Cook until golden brown on the other side.

6.)  Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip).  I ate like mine with fresh strawberries and Reddi Wip.

7.)  Yields: About 8 pancakes

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Strawberry Vanilla Pancakes | Just A Pinch Recipes

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