Cherry Parfait

Here's something that takes a whole whoppin'.... ten MINUTES to put together!

That is,...  IF you already have a few things on hand,... like milk, instant pudding mix, a can of pie filling (or, maybe two cans of Solo filling), whipping cream (or whipped topping), and, in this case, ...cherries.

If you don't blend the pudding and the whipped cream/topping  'silly', you'll still have some swirls of different shades showing up, like this...

Yield:  6 servings

INGREDIENTS:

1 small package (3.9 oz.) INSTANT chocolate pudding mix.
2 cups cold milk.
1 can (21 ounces) cherry pie filling, divided.
2 cups whipped cream (or whipped topping), divided.
6 maraschino cherries (those with stems would probably be prettiest).

DIRECTIONS:

• In a bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.
• Stir in ONLY  1 cup pie filling; 
• Gently fold in ONLY 1 cup of the whipped cream or whipped topping.
• Spoon HALF of the combined pudding mixture into six tall glasses or cups*.  (See my * and picture down at the bottom.)
• Top with remaining pie filling, pudding mixture and a dollop of whipped topping.
• Garnish with cherries, if desired.

Note:  I will be trying this with some other pudding/fruit 'combinations', but I'm not sure what those will be or how it will turn out.  Maybe, it'll end up being a FLOP, huh?!?  (Heck!, I've eaten 'flops' in the past-- some were pretty good!)  If any of you readers have ideas for other 'combinations', post a comment.  I'd appreciate it.

*  The recipe said to use 6 'tall' glasses.  Since there is too much variation in the interpretation of 'tall', I will  be moving from 'tall' to 'small' in the future.  In fact, I will use my small dessert cups next time... like the empty one that's in the picture below.

This recipe is adapted from my 2006 edition of Taste of Home Annual Recipes and it may have been submitted by Barbara Rudolph of Sevierville, Tennessee.   Thank you, Barbara!

♪ Eggs... Around the Salad! ♪

This recipe reminds me of the activity song/game from my youth-- Ring Around the Rosey!   This is an easy something to have on hand for a light meal after having had a busy errand-running kind of day.

If you have a favorite way to fix deviled eggs, do that.  If you don't, I'll list the recipe I used.

For the salad in the middle, it's open to whatever you like to include in a salad.  Some like bacon, cheese, olives, petite green peas, and others like mushrooms, cherry tomatoes, crunchy cubes of seasoned bread, etc.  Be 'colorful', and have fun with this!

Serve with your favorite salad dressing.  For those interested, I'll post recipe for Dill Vinaigrette dressing.

INGREDIENTS:

• 8 hard-boiled eggs* (See note about this at bottom.)

....

• 5 tablespoons salad dressing like Miracle Whip, or mayonnaise.
• 2 teaspoons dried dill weed (or 1 tablespoon chopped fresh dill weed)
• 2 cloves garlic, minced finely
• 5 dashes bottled hot pepper sauce
• 1/4 teaspoon salt

....

• 6 cups torn lettuce of your choice
• 2 cups grape or cherry tomatoes, halved, if desired (I 'cubed' a medium large tomato)
• 1 medium red sweet pepper, chopped or left in rings for garnishing.
• 4 slices bacon, crisp-cooked, drained, and crumbled/snipped.
• 3 green onions, sliced

...

• 1 recipe Dill Vinaigrette, or salad dressing of your choice.

DIRECTIONS: 

Step 1:  While eggs are cooking, I mix up the mixture that will be added to the mashed yolks.  Combine salad dressing or mayonnaise, dill weed, garlic, hot pepper sauce and the salt.  Mix very well.  Set aside until eggs are ready.

Step 2:  Remove egg shells, and halve hard-cooked eggs lengthwise, remove yolk parts.  Set whites aside.   Mash yolks with fork and add to the mix made in Step 1.  Combine well.  Spoon (or pipe) yolk mixture into egg white halves.  Set aside.

Step 3:  On a large serving platter arrange lettuce, veggies and bacon.  Arrange stuffed eggs on edge of greens.  Salad dressings can be added or served on an individual basis, according to likes.

DILL VINAIGRETTE RECIPE:

In a screw-top jar combine 

• 1/3 cup olive oil; 
• 2 tablespoons tarragon vinegar; 
• 1 tablespoon chopped fresh dill weed (or 1 and 1/2 teaspoons of dried dill weed); 
• 2 teaspoons Dijon-style mustard; 
• 1 clove garlic, minced; 
• 1/4 teaspoon salt; and 
• 1/4 teaspoon bottled hot pepper sauce.  Cover and shake well.

* Tip for boiling the eggs:  To hard-cook the eggs, I place them in a single layer in a large saucepan.  Add cold water to cover by at least 1 inch.  When the water reaches the hoppin' hot boilin' point, I remove this kettle of eggs from the heat, cover tightly; let stand for 12 minutes (longer if you use extra large eggs!).  Immediately drain hot water off, and run cold water over the eggs to stop cooking process.  When cool enough to handle/peel, do so.  The large end should be the end with the 'hollowed' out area, making them easier to peel. 

   

Just think!, there's no charge for this EXTRA TIP!   LOL!!!   I learned a long time ago (way back when we lived on 'the chicken farm') that if you  want to boil/peel eggs that are super ooper fresh, good luck!-- they can be just nasty to peel.  The white part of the egg wants to come off WITH the shell, and usually does.  For that reason, I always set a dozen or two eggs on a low out-of-the-way shelf in the refrigerator until they are at least a week or so old before I'll want to boil/peel them.

This recipe was adapted from one I saw in our free magazine Living The Country Life, August 2009.  It was posted by Betsy Freese.

Gluten-Free Fudgey Brownies (VERY chocolatey)

 IF you need gluten-free and sometimes CRAVE a taste of deep (strong) chocolate, this could work for you.  I prefer to keep these in a freezer container (in the freezer) and get just one out...one at a time...one at a time 'as needed'.

Some would say the 'chocolatey'  is too strong-- but, for a 'little fix' when  desperate times call for desperate measures... just sayin'!

INGREDIENTS:

• 1/2 cup butter
• 2 oz. unsweetened chocolate
• 1/2 cup honey
• 1 egg*
• 1 teaspoon vanilla
• 2 tablespoons coconut flour, packed.  (I added one teaspoon, packed.)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips  (roughly chopped, or left 'as is')
• 3/4 cup copped nuts, optional

DIRECTIONS:

1. Preheat oven to 350.
2. Melt butter and chocolate together in bowl over boiling water.
3. Add honey to bring down temperature before adding the egg.
4. Whisk in egg.
5. Combine coconut flour, salt and baking soda.  Add to the above and stir 'just' to combine.
6. Fold in chocolate chips and nuts (optional).
7. Pour into a well-greased 8x8 baking dish.
8. Bake at 350 for 20-25 minutes.  Do not overbake.  (Mine took almost 30 minutes.)

These brownies cut best when they are COLD.

*If you like brownies that are more cake-like, add an extra egg

Where's the MILK!?!?

This recipe was adapted from:  "glutenfreefix.com"

Apple peeler, corer, slicer...

As long as there are paring knives and other 'sharp things' with which to give an apple a good trimmin', a gadget like this isn't on a "HAVE TO HAVE" list!  But, for me, it's in my list of gadgets that I "LIKE TO HAVE"!


With this, I can get a pile of apples ready for a pie or a crisp in a real hurry.    I'm sure every one of you have already seen one, and many of you probably have one.

Below:  When the apple has gone 'all the way through', like this, I carefully pull it off and chop it up as seen in the bottom photo.

Below:  If I want slices for an apple pie, I cut the slices in half or thirds.  For a recipe that calls for chopped apples, I make 1/2" cuts all the way around.  This works so SLICK.  SLICK and QUICK!!!!!

Chick 'n Pea Noodle Casserole

If you already have some cooked chicken on hand, this is a quickie!*

This makes for a great 'blocker' meal. By that, I'm referring to freezing 'blocks' of this for a future meal. You can see how I do this with the FoodSaver vacuum sealer-- I posted about it in the category of "Gadgets I Like".

INGREDIENTS:

• 2-3 cups cooked/cubed chicken meat
• 8-12 oz. medium width egg noodles, cook according to directions on the package.
• 1 of 10.75 oz. can condensed cream of mushroom soup
• 1 of 10.75 oz. can condensed cream of chicken soup
• 1 cup thick sour cream
• 1-2 cups frozen peas
• Salt and pepper to taste
• 1 cup crumbled Ritz crackers (saltines may also work)
• 1/4 cup butter, melted

DIRECTIONS:

1. Cut and cube chicken meat (I like to use what's left of a rotisserie chicken.)
2. Boil egg noodles, according to directions. Drain.
3. While egg noodles are cooking, combine the two soups and sour cream-- stir in the chunks of chicken.  Season to taste with salt and pepper and set aside.
4. When noodles are cooked and drained, add the frozen peas, the blended soup/chicken mixture and stir gently.
5. Put into sprayed 9x13-inch baking dish.
6. Pour melted butter over crumbled crackers and stir to coat.
7. Sprinkle the cracker mixture on top of the casserole and bake at 350-degrees for about 45 minutes or until hot/bubbly and golden brown on top.
8. Serve as is OR with grated cheese, or sour cream. I have one who likes a dab of ketchup on this.

* You could easily 'do your own thing' with this casserole by adding celery, onion, mushrooms, water chestnuts for extra 'crunchiness', different vegetables, etc.

Broccoli & Ham Quiche

I found this recipe in my 'try this sometime' folder.  It had been in there for quite a while-- but,... it should have been 'tried' sooner!

Oh, so EASY and QUICK and GOOD...

It just so happened that when this came out of the oven this morning, I had three 'guests' show up (for different reasons).  So, I asked them, "Are you willing to be my 'taste testers'?"  They all agreed-- so, to start with, I served them a 1-2 inch slice.  This was a HIT!!!!

I say, "Don't let the 'broccoli'  word keep you from trying this-- I think you will like it."  I'll go so far as to say if you think you do not like broccoli, it might be because you haven't had it .......... this way!



INGREDIENTS:

• 2 tablespoons butter
• 1 med. onion, minced
• 1 teaspoon minced garlic
• 2 cups fresh broccoli florets, washed, drained and divided into small pieces.
• 1 of 9" unbaked pie crust (I used a convenient store bought ready-made crust.)
• 1 and 1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1 and 1/2 cups milk (or cream, if desired)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted
• 1 cup lean ham, cut into small cubes. You could use fried and broken bacon pieces, pre-browned pork sausage, chicken, or ???  OR, you could leave all meat out and have this as a vegetarian quiche.

DIRECTIONS:

• Line 9" pie plate with unbaked crust and crimp edges as desired.
• In a saucepan over medium heat, combine butter, minced onion and broccoli pieces.  When vegetables start to soften, add the minced garlic and continue only until vegetables are tender.

 

Put the tender vegetable mix into the crust-lined pie plate.*

• Spread the Mozzarella cheese evenly over the vegetable layer.*
• Beat the eggs and milk together; add salt and pepper; stir in tablespoon melted butter; pour this evenly over cheese layer.
• Spread small cubes of ham (or meat of choice) evenly over top of all and gently press them down into the liquid with back of spoon.

Bake in pre-heated oven at 350-degrees UNTIL the center is 'set' (that is, until center area doesn't jiggle when moved slightly).  For my oven, this took about 50 minutes.  Once you find out how this bakes with your oven, make a note of it for next time.
 
While I was waiting for the recipe to bake, I hung a lot of bedding on the line--  I just 'had' to take advantage of this beautiful day here!  (Gonna sleep good tonight with the smell of all this line-dried and aired out bedding surrounding me!)

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This was oh, so pretty when it came out of the oven!

*  Some like to put the layer of cheese into the unbaked crust first; then the veggies, and then the milk.   I think this is a recipe you could 'play' with-- using sweet peppers, mushrooms, and whatever else makes you 'hum'!

Oh-h-h-h-h-h-h, ...NUTZ!

At the beginning of the bread making process, I do this:

1. Put some warm water in a bowl or kettle.
2. Sprinkle the yeast in it.
3. Add about a teaspoon of sugar to help the yeast get all 'happy'.
4.  Watch for the mixture to get a bit frothy (bubbly), then proceed. 

Recently, I did #1, #2, and #3.  Then, I sort of skipped #4 because I got busy with something else for a while.  This is what happens when you skip #4:

Drum Roll (I mean, DUMB Roll!)...

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All............... better!  

As in track talk, it was now time to return to the blocks and start over!

P.S.  I am happy to say this is the first time this has happened to me, and I'm happy that I could laugh at myself.  Still, step #4 should NOT be skipped!

Baked Bean "Pie"

This was adapted from a 1967 Better Homes and Gardens book entitled Jiffy Cooking. (This IS 'Jiffy', alright!)

A relish tray of 'crunchy' is a good addition.

There were some times through the years when things got unexpectedly busy around the farm and I hadn't planned ahead... for that to happen!  So,... every now and then, it was "Open a can of Spam, and another of pork 'n beans."  This recipe is that, but with just a tiny bit more.

If you're one of those who HATE Spam, you could stand halves of your favorite 'hot dog' on end all around the pie plate.   If you hate that idea, too, you could be creative...or, ignore this altogether.

Yield:  Serves 3 or 4
You'll need:  9" pie plate

INGREDIENTS:

• 1 of 28 oz. pork 'n beans (I used Bush's maple-flavored)
• 2 tablespoons hot dog relish
• 1/2 teaspoon instant minced onion, optional
• ............................
• 1 of 12-ounce can luncheon meat (I used low-sodium Spam)
• 2 tablespoons maple syrup (or you could use maple-flavored syrup)
• ..............................
• 1/4 cup shredded sharp process American cheese (I used Colby Jack real cheese)

DIRECTIONS:

• Slightly drain pork 'n beans (I drained off most of the juice, but saved it until I found out if I'd need to re-add any of it.)
• Combine beans, hot dog relish, and onion; bring to 'hot/bubbly' in a saucepan over medium heat.
• Pour bean mixture into pie plate.
• Brush slices of luncheon meat with syrup.
• Slide the pieces of luncheon meat into the beans (in vertical position), around the edge of the pie plate. 
• Bake in 350 degree oven for about 20 minutes, or until meat is lightly browned;  Remove from oven.
• Sprinkle grated cheese on top, and return to oven until cheese melts.

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100% Whole Wheat Coconut Oil* Banana Bread

For the two loaves pictured, I doubled the following recipe.

INGREDIENTS:

• 1 cup sugar (I used 3/4 cup raw honey)
• 1/3 cup virgin coconut oil* (My note about this is at the bottom)
• 2 eggs
• 2 cups mashed ripe bananas (5-6 medium)
• 1/2 cup water
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt (I used a tiny bit less)
• 1 and 2/3 cups 100% whole wheat flour (Next time, for an experiment, I'm going to try the coconut flour I have on hand.)
• 1 cup chopped nuts (I used walnut halves)
• 1 cup shredded coconut (The coconut I used was very 'fine'.)

Here's a photo of the 'shredded' coconut that I used...

DIRECTIONS:

• Heat oven to 350 degrees. 
• Grease the bottom only of one 9x5" loaf pan.  (For just in case, I greased pan bottom and also put one sheet of parchment paper in just the bottom of the pan and greased that.)  Set aside.
• Mix sugar (I used raw honey) and coconut oil until well blended.  With using the honey, I was very surprised to see I had a very 'thick/white mixture' when I first combined the two but I kept the 'beater' going until it was very smooth/well blended-- until the two started to 'behave' and 'get along'!
• Add mashed bananas and water, mix well.
• Add baking soda, baking powder and salt.  Mix in evenly/well.
• Add flour and mix ONLY until all is just moistened.
• Stir in nuts and coconut.
• Pour into prepared loaf pan.
• Bake until toothpick or sharp knife inserted in the middle of loaf comes out clean-- this will be about one hour.

Let it cool for about five minutes; loosen edges with knife and remove from pan to wire rack and cool completely before slicing.

I adapted this recipe from a site with free coconut recipes.  It was originally submitted by Rachel of Costa Rica.

*Through the years, there's been 'hoopla' about coconut oil.  First, it was safe.  Then, it wasn't.  Then, it is, again.   When I did the following 'GOOGLING', this is what came up:

• Coconut Oil Benefits: 4,820,000 sites
• Canola Oil Benefits:  1,050,000 sites
• Olive Oil Benefits:  3,370,000
• Butter Benefits:  42,700,000
• Coconut Oil Dangers:  522,000
• Canola Oil Dangers:  132,000
• Olive Oil Dangers:  1,410,000
• Butter Dangers:  5,110,000

The percentage of 'dangers' sites vs. 'benefits' sites of each is probably the most interesting.  Still,... could some of the information on the sites be considered 'suspect' because of the writer having a biased opinion in order to promote another product?  Well,... for what it's worth, you can look/read for yourself.  So,...

Do the 'Google' for yourself, read away and draw your own conclusions-- there is SO MUCH information available on the pros and cons of almost everything.  More information, I think, than any human could ever cover!   I just know that through the years, I faithfully used canola oil and olive oil-- now, as I've aged, I question the smartness of my relying on canola oil as much as I did.

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What can I say!?!?!   The two slices were just...................really that good!

Creamy Banana Pineapple Dessert

I'm going to 'excuse' making this dessert because it has two kinds of fruit in it-- bananas and pineapple.  And,.......cream........... and nuts.  

I didn't plan to make anything like this today, but,..............Megan and Steve came over and did a heck of a sweet thing for me (for us) today.  I made this for us to 'sample' and to send the rest home with them. 

Tasting this took me back to the days when hubby's mother would make it.  It's interesting how certain things have a way of instantly 're-uniting' us with those in our past--

Read through entire recipe before starting.

CRUST:

• 1/2 cup (1 stick) butter, softened to room temperature
• 1 cup all-purpose flour
• 1/4 cup pecans, finely chopped

FIRST LAYER:

• 1 of 8 oz. package of cream cheese, softened to room temperature
• 1 cup of powdered sugar
• 1 cup of Cool Whip or 1 cup of whipping cream (whipped up).  I used cream.

REMAINING LAYERS:

• 4 ripe but firm bananas, sliced
• 1 of 20 oz. can crushed pineapple, VERY WELL drained (with excess juice pressed out, but not dry)
• 1 of 21 oz. can strawberry pie filling, very optional

TOPPING:

• 2-3 cups Cool Whip, OR 1 cup of whipping cream (whipped).  I used cream.
• Chocolate syrup, for garnish
• Chopped nuts, for garnish

DIRECTIONS:

• Preheat oven to 350 degrees.   In a bowl, mix together the flour, chopped pecans and butter just until evenly blended.  Drop dabs of dough around bottom of a 9x13 inch glass Pyrex baking dish.  Bake at 350 degrees for about 20 minutes or until only slightly browned.  Cool completely, about 1 hour.  Drain the pineapple.

• Mix together the cream cheese and powdered sugar until well blended.  Add 1 cup of the Cool Whip and mix together.  Spread this over the cooled crust.

• Slice the bananas over the cream cheese layer, following with the crushed pineapple, and then dab the pie filling around on the top (optional).  Spread out as much as possible.

• Spread enough whipped topping on top to cover; cover dish and refrigerate for overnight or 24 hours (an hour ourside on our very COLD porch worked, too!).  Before serving, garnish by drizzling chocolate syrup over the top.  Sprinkle with addition chopped pecans.

Below:  Here's my 'messy Marvin' drizzling job.  Well,.... I hadn't planned to take a picture of this and post it, but,.......... oh well,............ the 'drizzling job' doesn't affect the taste one little bit....

• Cut into squares and serve.

Oven-Finished Chicken (lower fat version)

I make up the coating mix, put it in a jar with the recipe taped to its outside, like this... 

COATING MIX RECIPE FOR CHICKEN

• 2 cups flour
• 2 tablespoons salt ('low-sodium people' can/will adjust/adapt this, I'm sure)
• 2 tablespoons pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried tarragon
• 1 tablespoon ground ginger
• 1 tablespoon ground mustard
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano

Yield:  2 ½ cups coating mix (enough for about 3 batches, 4-6 servings per batch).

OTHER INGREDIENTS: 

1 egg

¼  cup milk

1 broiler (2 ½ to 3 ½ pounds) cut up, remove skin and trim fat.

Oil for frying

DIRECTIONS:

• Combine the first nine dry ingredients and mix together very well; store in an air-tight container.
• In a small bowl, beat together the egg and milk. 
• Place just ¾ cup of the dry seasoned coating mix in another small bowl. 
• Remove skin from chicken  and trim visible fat (I used kitchen shears for this.)  In the next photo, I show that I trimmed off one heaping measuring cup of skin and visible fat from just eight thigh pieces of chicken.  I've blurred the photo on purpose because there's nothing 'attractive' about this-- not in the cup, not anywhere! 

• Blot chicken dry with paper towel, dip it into the egg mixture and let excess drip off; roll in coating mix to cover.
• Heat ¼ in. of oil in a skillet over medium-high heat.  Brown chicken on all sides.

• Transfer to a foil-lined and lightly sprayed 15x10x1-in. baking pan.

• Bake, uncovered at 350 degrees for 45-55 minutes or until juices run clear.

 Here, try a piece!  My opinion:  I don't even miss the 'missing skin/fat' because the coating does a great job of adding a delicious and browned covering.

I adapted this recipe from one I saw in a Contest Winning Recipes book from Taste of Home.  I think it was in the 2004 edition, and my recipe card says it was a recipe from Dawn Supina, Edmonton, Alberta.   Changes I made:  I cut egg/milk mix in half and I removed the skin/visible fat from the chicken.