Category: Simple Recipes


Jul
2014

Happy Birthday America!

categories: Simple Recipes

Happy Birthday to our wonderful country.

Celebrate our freedom, and have fun today!

Happy 4th of July America!We are going to grill today. Hamburgers, hot dogs, and all the trimmings. We are also having some baked beans, marshmallow fruit salad, and deviled eggs.

Typical 4th menu!

I thought I would share my recipe for baked beans with you today!

They are made with canned beans, and lots of dark brown sugar, and ketchup.

This is a photo of my favorite crock that I always use for the beans.

Crock for baked bean recipe!It reminds me of an old candy from years ago, they were called “Boston Baked Beans”.  The photo on the candy box was beans in a crock.  I can’t remember the candy, just the box.

I found this photo of the box on line.  I guess you can still buy them at some specialty candy stores.

Boston Baked Bean Theater Box - 4.75 oz

My beans are simple to make, just canned beans, dark brown sugar, ketchup, onions, and some bacon slices for the top.  That’s it!

Recipe for baked beans!1 large can of pork and beans (the can that I use to fill my crock is 53 ounces)

2 cups of dark brown sugar (or more)

1 cup of ketchup

1/4 cup of diced onions (optional)

3 slices of bacon

Before pouring beans into the crock, drain off most of the liquid, since we are going to replace with the ketchup.  I do not like really runny beans!  Some folks make them and they are more like bean soup. Yuk!

Add ketchup, dark brown sugar, onions, and mix together.

Top with 3 slices of bacon, I usually cut in half with my kitchen scissors.

Recipe for baked beans!Cover and bake for 1 hour at 350 degrees. Remove cover and bake another 30 minutes.

Recipes are works in progress, depending on your taste, if you like more brown sugar, add more, try it!

I have made these for years and I judge the amount of sugar by the color of the beans when adding the sugar.Recipe for baked beans!There’s lots of summer left, give these a try!

Enjoy the fireworks, and have a spectacular 4th.

See ya!


Jun
2014

Strawberries and Cream Poke Cake

categories: Simple Recipes

I am sharing a real summer cake with you today!

Happy first day of summer!

As I have always mentioned, I only make simple recipes, and this one really does fall into that category.

Simple, but so yummy this time of the year.

Strawberry Cake

Strawberries and Cream Poke Cake
Ingredients:

Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-O
1/2 cup cold water

Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

Topping:
1 pound strawberries, diced

Directions:
Make cake as directed on the back of the box for a 9×13″ pan.

Let the cake cool for 20 minutes and “poke” the cake with a large fork. Do it until the entire surface of the cake is covered.

Mix together the boiling water and Jell-O until the Jell-O is completely dissolved.

Pour in the cold water and mix well then pour over the cake.

Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth.

Spread on top of cake.

Keep in the refrigerator until ready to serve and add strawberries.

If you need a quick dessert try this one!

It would be great to serve for the 4th of July.

This recipe was given to me by a neighbor years ago!  I know there are lots of variations of this cake out there, one just using cool whip for the topping.  I have done that, but the original frosting, is the best.

Enjoy!

I think I will go and have a piece right now.


May
2014

Summertime is Salad Time!

categories: Simple Recipes

The weather is for sure getting hot!  That means salad time!

Thought I would share my favorites!

They are easy, and of course, simple to make!

Mississippi Corn Bread Salad

Mississippi Cornbread Salad

This salad makes plenty of servings, and can be made a day ahead.  Perfect for a potluck!

1 – 8-1/2 ounce package corn muffin mix

10 slices bacon crisp cooked

3 large tomatoes, chopped

2 15-ounce cans pinto beans, rinsed and drained

2 15-ounce cans whole kernel corn, drained

1 cup chopped red and /or green sweet peppers

1/2 cup chopped green onions

1 cup mayonnaise or salad dressing

1 8-ounce carton dairy sour cream

1 1-ounce package ranch salad dressing mix

2 cups shredded cheddar cheese (8 ounces)

1.  Prepare muffin mix according to directions: cool.  Crumble muffins (you should have about 5 cups).  Crumble bacon.  Set crumbs and bacon aside.

2.  In a large bowl, stir together tomatoes, beans, corn, sweet peppers, and onions; set aside.

3.  For dressing, in a small mixing bowl, stir together mayonnaise, sour cream, and salad dressing mix; set aside.

4.  In a 3 to 4-quart glass serving bowl, layer half of the crumbled cornbread, bean mixture, bacon, and cheese.  Spread with dressing mixture.  Repeat layers.  Cover and chill for 3 to 24 hours.

Yummy!

This recipe came from a Better Homes and Gardens Potluck Magazine, years ago.

5 Cup Fruit Salad

 5 Cup Fruit SaladThis is my husband’s absolute favorite fruit salad!  It is really unbelievable good and just so easy to make.  It doubles and even triples great if you need it for a larger crowd.

i cup flaked coconut

1 cup miniature marshmallows

1 cup drained mandarin oranges

1 cup drained pineapple tidbits

1 cup sour cream

In a medium bowl, combined coconut, marshmallows, oranges, pineapple, and sour cream.  Cover and chill for 8 hours.

It is that simple and it looks so yummy in a glass bowl.

I have left the coconut out many times, many folks just do not care for coconut!

Layered Chicken Strawberry Salad

Strawberry Salad7 cups torn romaine lettuce

2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed

1 cup crumbled Gorgonzola cheese (about 4 ounces)

1 cup pecan halves (4 oz)

1 quart fresh strawberries quartered (3 cups)

Dressing

1/2 cup olive or vegetable oil

2 tablespoons sugar

1/2 teaspoon sat

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped

1.  In deep 3 quart salad bowl, place half of the lettuce.  Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.

2.  In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended.  Just before serving, pour dressing over salad.

Refrigerate 4 hours before serving.

You could always purchase a red wine vinaigrette dressing instead of the homemade one.

This recipe was originally in a Betty Crocker Summer Cookbook.

Such a beautiful salad.  If you do not have any glass serving bowls you should invest in several, they really add to these awesome salads.

I hope you all try and enjoy these salads.

Have a great summer weekend.

See ya!

 

 


May
2014

Wow Them! How to Carve a Watermelon Basket

categories: Simple Recipes

Are you going to a cookout, picnic, or family get together this Memorial Day weekend?

I thought I would share something fun and easy to do that always wows everyone!

A watermelon basket filled with beautiful, colorful, fruit.

Here are the 4 steps that are easy to follow.

How to Carve a Watermelon Basket!Step 1 – Place watermelon width-wise on a flat surface.  Roll melon until it settles into a position where it remains stable or cut a thin slice from the bottom to provide stability.  As shown, use strips of masking tape to mark lines of handle and rim of basket.

How to carve a watermelon basket.Step 2 – With a sharp knife, cut outline of handle, using outside edges of masking tape as a guide.  To make a scallop template, cut out a paper circle with scissors.  (The size of the melon determines the size of the circle.  The watermelon shown is small so the circle used is relatively small.)  Fold circle in half and cut along fold.  Starting on either side of handle, place the straight edge of one paper semicircle on top edge of masking tape that forms rim.  With a sharp pencil, trace a row of scallops along rim, stopping just before reaching ends of melon.  At each end, draw remaining scallop freehand, connecting the gap.

Step 3 – Using a sharp knife, cut into the watermelon along the scalloped pencil lines.  Next, cut a large wedge from the area on both sides of the handle, leaving about an inch above the scalloped rim.  Remove wedge, inserting knife behind the scallops, cut straight down into the melon close to the rind, cutting deep enough to release top part of rim.  Lift and discard.

How to carve a watermelon basket.Step 4 – Remove masking tape.  Scoop out watermelon from rind.  For a fruit basket, add a mixture of fresh fruit combined with watermelon cut into one-inch cubes or melon balls. I have never been able to make the watermelon balls so I always cut into cubes.

The finished look is really awesome.

Happy Holiday weekend, now go wow everyone with your carving talents!

 

 


May
2014

“Jenny’s Potatoes”

categories: Simple Recipes

Today I am sharing a potato recipe, “Jenny’s Potatoes”.

Potato recipe! Yummy!I call it that because Jenny gave me the recipe!

I never make anything fancy, only simple recipes that are deliciously good, and easy to make.

Ingredients:

8 or 9 potatoes (boiled)

1lb. American Cheese (I have used Colby)

1 medium onion (chopped)

1/2 lb bacon (cooked) crisp

1 medium jar of olives (I do not add the olives, Jenny likes them, I do not!)

1 cup mayonnaise

Directions:

Boil potatoes in skins, peel and chop, cube cheese, chop onions, and mix these with the mayonnaise.

Salt and pepper to taste.

Put in a 9 x 13 pan, I use a glass one!

Slice olives on top, crumble bacon on top.

Bake at 350 degrees, covered 20 minutes, uncovered 30 minutes.

Serves: Lots!

Hope you try this recipe, you won’t be disappointed.

So good with burgers.  Yummy!

Enjoy!


Apr
2014

Soft Pretzel Dip!

categories: Simple Recipes

Any recipe that I post will be a simple, easy one!

This is a dip I make whenever my family gathers, served with soft pretzel slices.

Soft Pretzel DipI should have posted this on the 26th, which was National Pretzel Day.

Only two ingredients for the dip plus the sliced soft pretzels.  My local bakery sells pretzel sticks that they will slice into pieces for dips as shown above.

Soft Pretzel Dip Ingredients

The two ingredients:

– a jar of Kraft Old English cheese spread

– a tub of onion and chive cream cheese

That’s it!

Mix together and chill before serving.

It will be a hit with everyone.  Yummy! Yummy!

Enjoy!


Apr
2014

Crustless Ham and Cheese Quiche

categories: Simple Recipes

This recipe was featured on one of our local radio talk stations last Saturday.  It was mentioned as a way of using leftover Easter ham.

I tried it and served with fresh fruit and some awesome muffins.  It is quick, easy, simple to make, and so yummy!  I made it for a light dinner, but It would be good to serve for brunch.  Especially with Mother’s Day in two weeks.

Quiche Hot from Oven

Ingredients:

2 tablespoons butter

1/2 cup finely chopped onion

1/4 cup chopped flat-leaf parsley

2 cups cubed Ham

1 cup shredded Swiss Cheese

6 large eggs

1 1/2 cups half and half

1/2 cup Bisquick mix

1 teaspoon salt

1/4 teaspoon cayenne pepper

Preparation:

1. Melt the butter in a skillet and saute the onion for 3 minutes.

2. Stir in the ham and parsley.

3. Spoon into a buttered 9 or 10 inch pie pan.

4. Sprinkle over the cheese.

5. In a blender, blend the eggs, half and half, Bisquick mix, salt and pepper until well-mixed.

6. Pour into the pan.

7. Bake in 375 degree oven for 40 to 45 minutes or until golden brown.

8. Let cool a few minutes and cut into wedges.

I am sure you could try with your own favorite veggies, like spinach or mushrooms!

Enjoy! 


Apr
2014

Grandma’s Disappearing Cupcakes

categories: Simple Recipes

"Disappearing Cupckes"This is such a simple and yummy recipe!

It has been around for years as a cake, but they come out great as cupcakes.

My mom, who has since gone to heaven, gave this recipe it’s name.

As soon as she put them on the table they disappeared!

Especially good this time of year for Easter or the upcoming summer days.

There are mandarin oranges in the batter, and the topping is cool whip with crushed pineapples.

Hope you enjoy one of my dear mother’s favorite recipes.

Ingredients:

1 yellow cake mix

4 eggs

1 cup vegetable oil

1 (11 ounce ) can of mandarin orange segments

Topping:

1 (8 ounce) container of Cool Whip, thawed

1 (20 ounce) can crushed pineapple with juice

1(3.5 ounce) package instant vanilla pudding mix

Directions:

1.  Preheat oven to 350 degrees F.

2.  In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice.  Beat until  smooth.  Pour batter into a paper lined cupcake pan.

3.  Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

4.  To make the topping:  in a large bowl, beat together whipped topping, crushed pineapple with juice and dry pudding mix until blended.  Scoop lots on top of cooled cupcakes.

This recipe, as I mentioned above, can also be made as a cake by pouring into a greased and floured 9 x 13 pan baking at 350 F for 35 to 45 minutes.

Store in the refrigerator.

Enjoy!