Wednesday, September 29, 2010

Rhubarb Strawberry Pie

This is one of my absolute favorite pies!  I had it at my aunts and it's delicious.  It's sweet with a subtle tang from the fruit and the texture is wonderful!  I hope you agree.


1 single pie crust

3 ½ cup rhubarb plus one cup strawberries (sliced)

1 cup Sugar

2 eggs, beaten

3 ½ tbsp. flour

For Top of Pie

1 cup flour

½ cup sugar

3/8 cup butter

Mix together rhubarb and strawberries, sugar, eggs and 3 ½ tbsp. flour. and put into single unbaked pie shell.

For the top combine 1 cup flour, ½ cup sugar and 3/8 cup butter blended spread evenly on rhubarb mixture.

Then bake at 350 for one hour or until rhubarb is tender. If you like you may sprinkle a tbsp. brown sugar on it before baking, it adds a little color. Sometimes I add a little cinnamon too the top.

Wednesday, September 15, 2010

Berry Delight

Refreshing dessert that's great for any occasion.

2 cups frozen blue berries

2 cups frozen strawberries

4 ½ tablespoons confectioners’ sugar

1 ½ tablespoons cornstarch

1 ½ teaspoons almond extract

¾ cup rolled oats

3 tablespoons sliced walnuts

1 tablespoon light brown sugar

1 tablespoon canola oil

1. Preheat oven to 350° Fahrenheit. Coat 8” x 8” baking pan with cooking spray. Set aside.

2. Combine cornstarch with 3 tablespoons of confectioners’ sugar in bowl. Add almond extract and mixed berries. Stir to coat ingredients then pour into baking dish.

3. Mix walnuts, oats, brown sugar and canola oil in a bowl. Stir and sprinkle evenly over berries.

4. Bake for 45 minutes or until juices are bubbly. Let cool for 10 minutes or until lukewarm.

You can serve with a dollop of ice cream or simply eat it as is.

Saturday, August 28, 2010

German Potato Salad

Easy potato salad with rich flavor that will have you going back for more.

Serves four to six people


8 potatoes

½ pound bacon (diced)

1 medium size onion (diced)

2 tablespoons vinegar (or to taste)

3 tablespoons mayonnaise (or to taste)

Salt (to taste)

Pepper (to taste)


Boil potatoes in their skins, (this retains the flavor of the potato better) carefully drain water and let potatoes cool. Once cooled peel potatoes and slice them into large bowl.

Dice bacon and fry in pan until crisp. Remove bacon and fry diced onions in same pan with bacon drippings until onions are transparent.

Mix fried bacon, onions and bacon drippings into the large bowl with potatoes. Add 3 tablespoons mayonnaise (or as desired) and splash of vinegar (around 1 or 2 tablespoons depending on your preference). Add salt and pepper to taste.

Sunday, July 25, 2010

Salmon Patties

Simple, tasty and healthy. These salmon patties are great served with a number of things rice, potatoes, fries; whatever you please. They're also great as burgers.


Two 213g/7.5oz cans of salmon
2 Eggs
10 Soda Crackers
1 tablespoon. Parsley (optional)
Vegetable oil
1 cup flour

Wax paper


Empty canned salmon in bowl with its juices. Crush soda crackers with hands and add to bowl. Mix in 2 eggs along with parsley, salt and pepper (season to taste).

Form into patties.
Place strip of waxed paper on counter, pour 1 cup flour on it and powder each patty in it.
Pour vegetable oil in frying pan. Cook patties on medium heat for 6 minutes on each side.

Friday, July 9, 2010

Broccoli and Tortellini Salad

"Crisp, fresh broccoli and cheese tortellini with a creamy dressing are the basis of this salad. Sunflower seeds and red onion dress it up. This recipe is most requested at potlucks."


6 slices bacon

20 ounces fresh cheese-filled tortellini

1/2 cup mayonnaise

1/2 cup white sugar

2 teaspoons cider vinegar

3 heads fresh broccoli, cut into florets

1 cup sunflower seeds

1 red onion, finely chopped


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

In a large bowl, combine broccoli, tortellini, bacon, sunflower seeds and red onion. Pour dressing over salad, and toss.

Friday, July 2, 2010

Rainbow Salad

They say it's healthy to eat the colors of the rainbow but this salad is not only that it's delicious! It has the snap and Zest to say; bring on summer!


13 ounces Tri-Color Rotini noodles

The florets of a head of fresh raw broccoli (or as much as you desire)

The florets of a head of fresh raw cauliflower (again as much as you desire)

1 large sweet red bell pepper, sliced,

1 large sweet yellow bell pepper, sliced

1 bottle of 16 ounce Light Kaft Zesty Italian dressing,

1 Small jar of green olives (optional)

Optional: you could add cubed pieces of Cheddar or Mozzarella cheese.


Cook Tri-Color Rotini noodles according to the direction on package. Recipe is best when noodles are al dente. Drain and rinse under cold water.

In a large bowl, combine cauliflower, broccoli, red and yellow bell peppers and small jar of olives (without olive juice) cubed cheese and empty entire bottle of 16 ounce Light Kaft Zesty Italian dressing and mix together.

Serve chilled.

Thursday, June 24, 2010

Cranberry Meatballs

Packed full of flavor, these appetizer meatballs will have your guest going back for more.


2 pounds ground pork

1 cup crushed corn flake crumbs

2 eggs

1/4 cup chopped, fresh parsley

1/3 cup ketchup

1/4 cup minced onions

2 tablespoons soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 can (16 ounces) cranberry sauce, jellied or whole cranberry sauce

1 tablespoon brown sugar, firmly packed


In a large bowl, combine ground pork, crushed corn flake crumbs, eggs, chopped parsley, ketchup, minced onions, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls about 3/4-inch in diameter. Place in a casserole dish or baking pan. Heat oven to 300°.

While meatballs are cooking, combine cranberry sauce and brown sugar in a saucepan. Cook, stirring over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole dish continue to bake for about 45 minutes, depending on the size of the meatballs.

Makes 4 to 5 dozen meatballs, depending on size.

Thursday, June 17, 2010

Confetti Squares

My grandmother was the one to introduce me to this tasty desert. She makes it for most family gatherings and it never fails to be a crowd pleaser.


1/2 cup smooth peanut butter
1/4 cup margarine
1 cup butterscotch chips
8 oz (250g) bag multicolored miniature marshmallows


Butter or margarine a 9x9 square baking pan; both bottom and sides so squares don't stick to it.

Put margarine and peanut butter in a large saucepan, stir over medium heat until both are melted together.

Remove from heat and quickly stir in butterscotch chips until mixture is smooth.
Let saucepan cool until lukewarm (so your marshmallows don't melt when adding).

Stir in marshmallows and pour mixture into 9x9 pan.


When solid, cut into desired-sized squares.

Note: make certain no one is allergic to peanuts when bringing to an outing.

Sunday, June 13, 2010

Chocolate Cream Cheese Cake

I tried this cake at my aunt's and absolutely loved it! For me, it's like a cool truffle that melts in my mouth. It's rich but great for special occasions.

1 8oz. pkg. cream cheese
1 1/2 cup chocolate chips melted
1/4 cup butter

blend melted chocolate chips together with cream cheese
1/2 container whip cream mix into chocolate fill.


1 cup Oreo crumbs, 1/4 cup crushed almonds  (almonds optional)
1/4 cup melted butter
1/4 cup confectionary sugar
mix all together
Flatten in pan,
pre-heat oven to 350 -- bake  for 10 to 15 minutes


Place cream cheese filling onto crust then the remainder of whip cream spread on top
Last, spread canned cherries on top.