Strawberry Lemonade 🍓 🍋

This is a great tasting strawberry lemonade!  For this recipe, I used my own strawberries, which I picked, sweetened with sugar, and then froze them to use later.



Strawberry Lemonade 🍓 🍋

1 (12-oz.) can frozen lemonade concentrate

4 -1/2 cups of water

1 (10-oz.) pkg. frozen sweetened strawberries, partially thawed

1.)  In a large pitcher mix together, the lemonade concentrate and the water.

2.)  Stir in the strawberries, then pour the mixture into a blender, and purée until mixture is liquefied.

3.)  Strain the lemonade twice, to remove excess seeds from the strawberries.

4.)  Rinse the pitcher, so there aren't any seeds from the strawberries in it, then pour the strained strawberry lemonade back into the pitcher.

5.)  To serve, pour strawberry lemonade in glasses filled with ice.

6.)  Yields: 56 ounces of delicious strawberry flavored lemonade!

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Strawberry Lemonade | Just A Pinch Recipes

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Kool-Aid Strawberry Lemonade

Here's a great tasting strawberry lemonade, which I've made using 2 packets of unsweetened Kool-Aid Lemonade, and with freshly picked strawberries. Who'd a thought you could make a yummy strawberry lemonade with Kool-Aid. Well you can, and it's quite refreshing!



Kool-Aid Strawberry Lemonade

2 (0.23 oz.) packets of Unsweetened Kool-Aid Lemonade

1-1/2 cups sugar

4 cups fresh, sliced, strawberries

3 cups of water, divided

ice cubes, or crushed ice

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1.)  Mix together in a blender, the sugar, strawberries, and 2 cups of water.

2.)  Pour the strawberry mixture into a 2-quart pitcher, along with the remaining cup of water, and add the 2 packets of lemonade.  Stir mixture with a spoon.  (This lemonade has a consistency of being syrupy.)

3.)  Strain the lemonade twice, to remove excess seeds from the strawberries.

4.)  Rinse the pitcher, so there aren't any seeds from the strawberries in it, then pour the strained strawberry-lemonade back into the pitcher.

5.)  To serve, pour strawberry-lemonade in glasses filled with ice.

6.)  Yields: 56 ounces of delicious strawberry flavored lemonade!

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Kool-Aid Strawberry Lemonade | Just A Pinch Recipes

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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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Zesty Italian Hamburger Helper Soup

I created this soup back in 2009, using a box of Betty Crocker Zesty Italian Hamburger Helper. I've also made this soup using a box of Italian Lasagna Hamburger Helper as well. This soup is hearty and delicious!



Zesty Italian Hamburger Helper Soup

1 (7.2 oz.) box Zesty Italian Hamburger Helper,
or 1 (6.4 oz.) box Italian Lasagna Hamburger Helper
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1 LB. ground beef
3/4 cup diced onion
2 large garlic cloves, minced
several dashes ground black pepper
4-1/2 cups canned beef broth
1 (14.5-oz.) can stewed tomatoes
1 (10-oz.) can Rotel Original Diced Tomatoes and Green Chilies
1 cup zucchini, cut into 1/4-inch pieces
1/2 cup thinly sliced carrots (l used baby carrots)
1 cup whole kernel corn (frozen, or corn in a can, drained)
8 ounces frozen green beans
1/4 teaspoon Italian seasoning

1.)  Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray.

2.)  In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper.  (Do not add salt to this recipe!)

3.)  Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.

4.)  Add the onions, and sprinkle onions with a bit of the pepper, then add the garlic.

5.)  Finish browning the beef and cooking the onions and garlic, this will just take a minute or two.

6.)  In the meantime, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside.  (Note: I sprinkled the green beans with a bit of black pepper, before microwaving them.)

7.)  Add the following ingredients to the kettle of cooked beef, the seasoning packet from the boxed hamburger helper, the beef broth, stewed tomatoes, the Rotel Tomatoes, zucchini, sliced baby carrots, whole kernel corn, the cooked green beans, and the Italian seasoning.

8.)  Bring soup to a boil, then reduce heat to a low simmer, cover, and simmer the soup for 10 minutes.

9.)  Uncover the kettle, stir the soup, and add the package of penne pasta, that's included in the box of hamburger helper.

10.)  Bring soup to a second boil, then reduce the heat to a low simmer, cover, and simmer the soup for 15 minutes.

11.)  Remove soup from heat, stir the soup, and serve.

12.)  Yields: 7 to 8 servings

15.) Note: I noticed after making this soup and using the (6.4-oz.) box of Italian Lasagna Hamburger Helper (with the mini lasagna noodles in the box) verses the Zesty Italian (which adds mini penne pasta to the box), the next day when I reheated the soup, I had to add a bit more liquid, as the soup had thickened, and it had the consistency of a goulash.  Since the mini lasagna noodles seem to absorb the liquid, I added more broth (a 1/2 cup) plus I added some V-8 Spicy Hot Vegetable Juice.

Zesty Italian Hamburger Helper Soup | Just A Pinch Recipes

Uber-Braten Kielbasa and Sauerkraut Casserole

I happen to come across this recipe at food.com.  Heidi Renee had posted the recipe, but I did tweak the recipe just a bit.  I love this casserole, and could eat this at least once a month.  It's great comfort food!  If you love sauerkraut, then you certainly are going to enjoy this dish!!



Uber-Braten Kielbasa and Sauerkraut Casserole

8 ounces wide noodles
1 (14-oz.) pkg. Kielbasa or smoked sausage
1/3 cup butter
1/3 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
3 cups milk
1 cup shredded sharp cheddar cheese
1-1/2 cups sauerkraut, drained
4 Tablespoons plain dried bread crumbs
2 Tablespoons melted butter

1.)  Grease the inside of a 2-1/2 to 3-quart casserole baking dish; set baking dish aside.

2.)  Cook egg noodles as per directions on package; set aside.

3.)  Cut Kielbasa or smoked sausage into chunks, then cut each chunk in half; set aside.

4.)  Melt the 1/3 cup of butter in a large saucepan.  (I used a 3-quart saucepan.)

5.)  Stir in the flour, garlic power, onion powder, and mustard.

6.)  When mixture is well combined, gradually add the milk.  Bring mixture to a boil for 1 minute; stirring constantly until the sauce has thickened.  (Mine started to thicken in less than a minute.)

7.)  Add the cup of cheese to the pan, stir until melted.

8.)  Add the Kielbasa or smoked sausage, the drained sauerkraut to the pan, and stir.

9.)  Pour mixture into the greased baking dish, then stir in the precooked noodles.

10.)  Top the casserole with a mixture of 4 tablespoons of bread crumbs mixed with 2 tablespoons of melted butter.

11.)  Bake casserole (uncovered) for 25 minutes in a 375ºF oven.

12.)  Yields: 5 servings

13.) Note: When preparing this casserole, you can use Bavarian Sauerkraut in place of regular sauerkraut.  Plus, the original recipe states to use 2 cups of the kraut, but I just use 1-1/2 cups.  Also, you can use smoked sausage in place of the Kielbasa. I used smoked sausage, and the brand of sausage I used was, Eckrich.

Uber-Braten Kielbasa and Sauerkraut Casserole | Just A Pinch Recipes

Crock-Pot Ranch Mushrooms

I love mushrooms, and especially enjoy them cooked in the crock-pot along with butter and a packet of ranch dip mix.  I serve these delicious tasting mushrooms as a side dish.

Crock-Pot Ranch Mushrooms

1/2 cup butter, melted

1 lb. whole fresh mushrooms

1 (1-oz.) packet Hidden Valley Ranch Dips Mix (See *Note)

1.)  Place half of the mushrooms in the crock-pot.

2.)  Pour half of the melted butter over the mushrooms.

3.)  Sprinkle half of the (dry) ranch dip mix over the mushrooms.

4.)  Add remaining mushrooms to the crock-pot.

5.)  Pour the remaining melted butter over the mushrooms.

6.)  Sprinkle the remaining dip mix over the mushrooms.

7.)  Place lid on crock-pot, and cook on low for 3 - 4 hours.  (I just cook mine for 3 hours, as after three hours of cooking time, my kitchen as well as the mushrooms smell so good, that we can't wait to dig into 'em.)

8.)  Yields: 2 to 4 servings.

9.) *Note: Hidden Valley has 2 kinds of seasoning mixes, a mix to make dips, and a seasoning mix to make salad dressing.  For this recipe, I much prefer to use the dip mix.

This is how the mushrooms look after they've been placed in the crock-pot, the melted butter is poured over them, and the remaining Hidden Valley Ranch Dip Mix, is sprinkled over them before cooking them in the crock-pot.

Crock-Pot Ranch Mushrooms | Just A Pinch Recipes

Bacon Corn Casserole

I happen to of found this delicious side dish recipe at FOOD.COM
I love the combination of the corn, bacon, and sour cream. 
This is one side dish I'm sure your family will enjoy!



Bacon Corn Casserole 

6 slices bacon (See *Note)

1/4 cup diced onion

2 Tablespoons butter

2 Tablespoons flour

1/2 teaspoon salt

1 cup sour cream

18 ounces frozen corn (See *Note)

1-1/2 teaspoons dried parsley

1.)  Preheat oven to 350º.

2.)  In a skillet, cook bacon, crumble, and set aside.

3.)  Cook onion in butter till transparent, in a large 3-quart saucepan.

4.)  In the same pan, blend in the flour and salt.

5.)  Add the sour cream gradually; keeping texture smooth.

6.)  Bring mixture to a boil, then add the frozen corn and parsley.

7.)  Reduce the heat, and cook till corn is heated through, then fold in half of the bacon.

8.)  Pour bacon/corn mixture into a greased 1 quart baking dish.

9.)  Garnish casserole with the remaining bacon.

10.)  Bake in oven (uncovered) for 30 minutes, then serve immediately.

11.)  Yields: 4 to 5 servings.

12.) *Note: For this recipe, I used thick-sliced bacon, and the brand of frozen corn I used, was Birds Eye Freshlike Cut Golden Corn, as it's a sweet tasting corn.  (And yes, I used exactly 18 ounces of the frozen corn in this recipe!)

Bacon Corn Casserole | Just A Pinch Recipes

Chocolate Banana Bread

I happen to come across this recipe at FOOD.COM
This is "the best" tasting chocolate banana bread I have ever had!
It's also a nice moist bread.  I actually prefer this bread over the many banana bread recipes I'm use to making.



Chocolate Banana Bread 

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/4 cup milk
1-1/2 cups flour
1/4 baking cocoa (See *Note)
1/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 cup chopped pecans (or walnuts)

1.)  Preheat oven to 350º.

2.)  Grease one 9x5-inch loaf pan.

3.)  Combine butter, sugar, eggs, and vanilla extract in a bowl.  With an electric mixer, beat ingredients on medium speed until moistened.

4.)  Add the mashed bananas and milk, beat on low to blend.

5.)  Add the flour, baking cocoa, salt, and baking powder.  Beat on low until four mixture is moistened.

6.)  Use a spoon to fold in the pecans (or walnuts).

7.)  Pour batter into the loaf pan.

8.)  Bake on center rack 50-60 minutes.  (I baked mine for 55 minutes.)

9.)  Once the bread is done baking, remove from oven, and let the bread stand in baking pan on a wire rack for 55 minutes, to let it cool.

10.)  Run a butter knife around the inside of the pan, then flip the pan over to release the bread from the pan.

11.)  Cool bread completely before cutting into slices.  Serve bread.

12.) *Note: When it came to adding the baking cocoa, I used  Hershey's Special Dark Cocoa, which gave the bread a nice chocolate flavor.

Chocolate Banana Bread | Just A Pinch Recipes

Smoked Sausage Bean Soup

This delicious, hearty soup, is so quick and easy to prepare. There's no need to add any additional seasonings, as the bean with bacon soup adds lots of flavor.



Smoked Sausage Bean Soup 

3 russet potatoes, peeled, and cut into 3/4" cubes
2 large carrots, thinly sliced
1 medium onion, diced
2 stalks celery, thinly sliced
1 (32-oz.) box beef broth
1 (14-oz.) pkg. smoked sausage
2 (11.25-oz.) cans condensed bean with bacon soup

1.)  In a stock-pot, add the vegetables and the broth.  Bring to a boil, then lower the heat to a simmer, cover the pot, and simmer the vegetables for 10 minutes.

2.)  While the vegetables are simmering, cut the smoked sausage into 1/4-inch slices, then cut each slice in half.

3.)  After the vegetables are done cooking, add the sliced sausage and both cans of bean with bacon soup.

4.)  Stir and cook over low heat until the soup is heated through.

5.)  Ladle soup into bowls and serve.

6.)  Yields: 7 to 8 servings

Smoked Sausage Bean Soup | Just A Pinch Recipes

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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