by Marsha | Jun 6, 2010 | Desserts, Summer |
This crisp is so good! It is nice to take advantage of summer harvests and use fresh berries instead of frozen. The flavors compliment each other nicely and it doesn’t take all day to put this one together. Try it, you’re whole family will be glad you did. 2 large Apples (i used red delicious since the berries would be tart.) peeled and chopped into bite-size pieces 1 cup sugar 12 ounces fresh raspberries 12 ounces fresh blackberries 1 teaspoon lemon zest Juice of half a lemon or about 2 Tablespoons 1/4 teaspoon cinnamon (optional) 1 teaspoon vanilla Topping: 1/2 cup chopped walnuts (optional) 1 cup quick oats (not instant) 1 cup brown sugar 1 cup plain flour 1/4 teaspoon salt 1 stick unsalted butter Preheat oven to 350 degrees In a large bowl, combine apples, sugar, berries, cinnamon, lemon zest & lemon peel, stir gently to avoid breaking berries. Place in a 13 x 9 inch baking dish sprayed with cooking spray. Set aside. For topping combine all ingredients until it resembles coarse crumbs. Place on top of berry mixture making sure berries are covered evenly. Place into preheated oven and cook for 35 -45 minutes. Cool on cooling rack for at least 20 minutes. Serve with ice cream if desired. ~Marsha...
by Marsha | May 31, 2010 | Beverages, Parties, Summer |
If you are looking for something a little different try this fruity drink. My whole family loved it, yours will too. 1 package cherry or black cherry fruit drink mix 1/3 cup lemon juice 1/3 cup lime juice 1 cup sugar water Pour all ingredients into a 2 quart pitcher. Add enough water to finish filling your pitcher and stir. ~Marsha...
by Marsha | May 29, 2010 | Beverages, Good For You, Summer |
My whole family loves smoothies but I have one family member that does not like bananas. I created this recipe for him, but you will never miss the banana. 1 cup frozen strawberries 1 cup plain yogurt or strawberry yogurt 1/4 cup strawberry syrup (the kind you make strawberry milk with) 1/3 cup mango nectar 1/4 cup milk (any kind you like) 1/4 cup sugar (optional) Place all ingredients into blender and blend on highest speed until smooth. Makes 24 ounces or enough for 3 – 8 oz...
by Marsha | May 22, 2010 | Desserts, Parties |
This pie is really easy to put together and tastes incredible. Since it makes 2 pies it is great to make for those family gatherings or parties. Try switching the regular pie crusts with a graham cracker crust. It’s delicious either way. 2-9 inch baked pie shells or Graham Cracker Crust: 1 1/2 cups graham cracker crumbs 6 Tablespoons unsalted butter 1/4 cup sugar Combine all ingredients thoroughly and press into pie dish. Bake for 10 minutes at 350 degrees. Place on wire rack to cool completely. Topping: 6 Tablespoons butter 1 cup chopped pecans 1 7 oz pack or can of coconut 1 jar (12 oz) caramel sundae topping Melt butter in a large skillet over medium to medium low heat. Add coconut and pecans and brown. Set aside to cool. Pie Filling: 1 8 oz bar of cream cheese 1 can sweetened condensed milk 1/3 cup lemon juice 1 16 oz tub of whipped topping In a mixer blend together cream cheese, sweetened condensed milk, and lemon juice. When thoroughly combined, fold in whipped topping and pour into pie shells. Top with cooled coconut pecan mixture and then drizzle with caramel sauce. This pie must be refrigerated. ~Patsy Givens * This recipe makes 2 pies or you can use the graham cracker crust recipe and press it into a 13×9 inch baking dish to make one large...
by Marsha | May 20, 2010 | Main Dishes |
You can toss this meal together in a few minutes using ingredients probably already have on hand. It’s great for vegetarians too. Just season to taste and serve. My kids love it! 2 Tablespoons canola oil 1 large onion (chopped) 1 can black beans 1 can red kidney beans 2 cups cooked pasta any kind you like (we used whole wheat) 1/2 cup corn 3 teaspoons chili powder 1 can diced tomatoes with juice salt and pepper to taste 1 small can tomato sauce Cook noodles according to package directions. Sauté chopped onion in Canola oil until translucent. Drain both cans of beans and add to the onions. Add diced tomatoes, corn, chili powder, and salt and pepper to taste. Simmer over medium heat until hot. Add in tomato sauce during the simmering process to prevent sticking. When the mixture is heated through, add noodle and stir to combine. Continue cooking for 2 minutes just to be sure noodles are warm. Serve hot. Variation: To make this dish more spicy, try adding more chili powder or a chopped jalapeño pepper or even cayenne pepper. ~ Ruth Anne Mak (with help from her girls, Annie &...
