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2023 coldJanuary. Putting this in the oven.

Triple Berry Pie Cake

Ingredients

1 box Betty Crocker™ SuperMoist™ yellow cake mix water, oil and eggs called for on cake mix box

6 cups frozen mixed berries (blackberries, blueberries and raspberries)

2/3cup granulated sugar

2 tablespoons Gold Medal™ all-purpose flour

¾ cup powdered sugar

2 tablespoons milk

Vanilla ice cream, if desired

Directions

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.

2. Make cake batter as directed on box; pour into pan. In large bowl, stir together berries, granulated sugar and flour. Sprinkle berry mixture on top of batter in pan.

3. Bake 55 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; meanwhile, in small bowl, stir together powdered sugar and milk. Drizzle on top of warm cake. Cut into 4 rows by 3 rows to serve. Serve with ice cream.

315

March 2014

This is a Betty Crocker recipe.

************************************************************************************************March 2015

This was good. I used frozen berries and put the full 6 cups in. I had wondered if 6 cups would make the cake run over in the oven. It did not. I did need to leave it in for a little over an hour. That was just fine on this cold winter’s spring day. Warm with ice cream made it wonderful. Room temperature with no ice cream was very good as well. It is in the fridge now staying fresh.  Microwaved in the morning with a little cream would be fabulous. Yup, this is one to make again.

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Raspberry Vanilla  Salad 1 box (5.1 oz) instant vanilla pudding 32 oz. container vanilla yogurt 8 oz. container Cool Whip (thawed) 1 pkg. frozen raspberries

Combine the pudding mix and the vanilla yogurt, stirring until well mixed.

Fold Cool Whip into the mixture.

Lastly, fold in the raspberries. 

 dw #264

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December 2016

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May 2022

Weight loss is no longer a concern. The Clovid pandemic found me with nothing to do but eat. My active lifestyle was turned into a stay at home kitchen dweller. So it goes. My world opened up again and it is possible to be a part of the d it again. Not sure if I want to.

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5/22

Made this for the first grill feast of the summer. Tried to cut the amounts by half. Three avocados, 1 cucumber with 2 medium tomatoes. Looked like a big batch anyway. Stayed with amounts for oil, etc. Should be excellent once again.

Avocado and Tomato Salad (SHARE to save on your wall) 4 cups avocados, diced medium 2 cups grape tomatoes or 2 cups cherry tomatoes 2 cups cucumbers, peeled and diced medium 1 cup red onion, diced small 4 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice ¼ cup olive oil salt fresh black pepper Lettuce (if you want) Toss all ingredients in a bowl and top on a bed of lettuce (if desired) Makes 8 servings Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g

dj #80

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Easter 2022

This has been a favorite holiday snak. Put it out early with triscuts. It had a big dent long before dinner.

December 2016

November 2020: Made this again for Thanksgiving. I used roast beef instead of corn beef. It was so…good.

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April 2022

Our Easter dinner was perfect once again. The salad, egg rolls, sesame chicken, and an Easter egg hunt with my favorite toddler made one of the best.

DREAMSICLE SALAD Light A everyday go to dessert with NO guilt! Try strawberry jello with strawberries and other favors with seasonal fruit. Ingredients 1 - .3 ozs pkg. sugar free orange jello 1 - 3 ozs. pkg. sugar free instant vanilla pudding 1 - 10 ozs. can mandarin oranges, drained 1 - 8 ozs. tub fat free frozen whipped topping, thawed Directions Dissolve jello in 1 c. boiling water. Add ½ c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in oranges and whipped topping (by hand). Refrigerate.

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Took this to a family gathering. It was a big hit. Easy to make. Poor name though. I am going to call it Mandarin Salad. My cousin from Colorado said it tasted just like the Dreamsicles she had as a child. None of the Northern Michigan family members remember having one. I think we missed out. 

d #98

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December 2020. Took this to a Christmas Eve dinner. Was asked what the flavoring was. For some reason during a meal that question bothers me. Ask before or after but not after its on your PLATE. I wanted to say it's horseshit - don't eat it. Instead I said it was Christmas magic. It still is one of my favorites. Doesn't look like horseshit. Doesn't smell close to horseshit. Every bite truly is Christmas magic.

GRAPE SALAD “This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish.“  8 servings  Ingredients:  4 pounds seedless green and red grapes 1 (8 ounce) package cream cheese 1 (8 ounce) container sour cream ½ cup white sugar 1 teaspoon vanilla extract 4 ounces chopped pecans 2 tablespoons brown sugar Directions: Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

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This was very good. I did not use the full 4 pounds of grapes. Maybe 2 pounds with a cut up apple as well. I used half of everything with good results. The top had the nuts in the center and I sprinkled the brown sugar around the outside. I did not stir the nuts in. I will make it again.

I did make it again. I used only red grapes, an apple and this time I added a stalk of celery for additional crunch. I really like it. 

11/14 - This has become one of my favorite salads. I served it with chili for a group of nine today. Good food, good times. Thank you Jesus.

June & July 2015 - This has been my favorite lately for the family gatherings. Father’s Day and last weekend for a (just because) baking day with the grands. It really was too warm for the oven to be on, but we did anyway. The chilled salad from the fridge balanced out the day of cookies to the extreme. Life is good when you allow it to be.

d #232

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December 2020 made this favorite for Thanksgiving. We love IT.

SHRIMP ON THE RUN

1 package cream cheese

1 can of shrimp

Cocktail Sauce

This is the closest recipe on the web that comes  close to what I make. We call it shrimp on the run. It was first introduced to our family by our friend Candy. She lost her battle with cancer several years ago, but is still remembered for her laughter and this hurry up to eat recipe.

After I make it for Christmas this year, I will pay attention to the measurements for the cocktail sauce. We make our own and it is never the same depending on how fresh the horseradish is.(4 ½ teaspoons of horseradish with 1 cup ketchup)

December 2016

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Pumpkin Dump Cake - If You LOVE pumpkin! *To SAVE this recipe, be sure to click SHARE so it will store on your personal page.* Pumpkin Dump Cake Ingredients 1 15 oz can Pumpkin Puree 1 10 oz can Evaporated Milk 1 cup light brown sugar 3 eggs (slightly beaten) 3 tsp pumpkin pie spice 1 box yellow cake mix 1 cup (2 sticks) butter melted 1 cup coarsely crushed graham crackers or pecans (walnuts are good too) ½ cup toffee bits (optional) How to Make Preheat oven to 350 Spray a 9×13 baking pan lightly with cooking/baking spray In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned. Notes serve with ice cream or whipped cream

c 172

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Slow Cooker Beef Stew III

5/2016

4 carrots, chopped

2 potatoes, peeled and cubed

1 cup sliced fresh mushrooms

1 onion, chopped

3 stalks celery, chopped

3 pounds cubed stew meat

1 packet dry onion soup mix

1 (10.75 ounce) can condensed golden mushroom soup

1 ¾ cups water

Directions

Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.

In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.

Add water as needed so that the liquid comes just to the bottom of the meat.

Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.                                                                    *****************************************************************************************We had a family gathering here with some fabulous leftovers. I decided to make this stew in order to reduce the fresh vegetables. I put cherry tomatoes in it as well this time.*This does not need to cook all day. I have made it twice with the high heat setting. It took about 5 hours with my pot.

 I found this recipe on the web.  http://allrecipes.com/recipe/16303/slow-cooker-beef-stew-iii/      

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Apple Dapple Cake

Ingredients

3 cup all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup pecans, chopped

1 cup vegetable oil

2 cup sugar

3 eggs

2 teaspoon vanilla

3 cups raw apples, peeled and chopped fine

Sauce:

1 cup packed brown sugar (for sauce)

¼ cup milk (for sauce)

¾ cup butter or margarine(1 -½ sticks) (for sauce)

Instructions

Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.

For the sauce, mix and cook ingredients 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.

NotesNote: Any type of apple will do great in this cake so use your favorites!

I found this one on facebook.

http://www.southernplate.com/2008/09/apple-week-begins-todays-recipe-apple.html  

October 2016

I will not make this again for some time. It was totally wonderful. I could not leave it alone. Hum…..The one thing I changed was the use of a bundt pan. It came out in two parts. I pushed it together on the cake stand and said okay then. Loved it. The next time I am going to use a regular cake pan.

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The Absolute BEST Crockpot Beef Stroganoff Recipe 2 pounds cubed stew meat 2 cans Condensed Golden Mushroom Soup 1 largish onion diced 2-3-4 tabls of Worcestershire  ½ cup water 8 oz of cream cheese  couple of dashes of Garlic Salt (1 tsp?) couple dashes of Hot Paprika  In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together. Cook on Low for 8 hours.  Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Oh my gosh! This was so good and so easy. Oh, and I doubled it the second time I made it. So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast. ****************************************************************************************** This was easy to make and had a good flavor. I will make it again. We put it on potatoes instead of noodles.  j #152

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3 Envelope Roast Ingredients: 3 pound beef roast such as chuck roast 1 envelope of dry Italian salad dressing mix 1 envelope of dry ranch salad dressing mix 1 envelope of dry brown gravy mix 2 cups water Instructions : Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

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Very tender. Good flavor. I cooked it on low for about 7 hours. Best roast ever for the crockpot. Would make that again it was easy and easy is what I need. 

c #135

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INGREDIENTS

FOR THE STRAWBERRY CHOCOLATE OVERNIGHT OATS

1/4 cup old fashioned oats

1/3 cup milk (any kind - skim, 2%, soy)

1/4 cup plain Greek yogurt (I use non-fat)

1 teaspoon chia seeds

1/2 tablespoon cocoa powder

1 teaspoon honey

1/2 teaspoon vanilla

1/4 cup diced strawberries

1 tablespoon mini chocolate chips

FOR THE STRAWBERRY BANANA OVERNIGHT OATS

1/4 cup old fashioned oats

1/3 cup milk (any kind - skim, 2%, soy)

1/4 cup plain Greek yogurt (I use non-fat)

1 teaspoon chia seeds

1 teaspoon honey

1/2 teaspoon vanilla

1/4 cup diced strawberries

1/4 cup sliced or diced bananas

INSTRUCTIONS

Combine all ingredients in a small glass jar with a lid. Mix well to combine. (See notes below.)

Refrigerate the jars overnight to allow the oats to soften. Serve cold in the morning.

Taken from the web.

http://www.familyfoodonthetable.com/strawberry-overnight-oats-2-ways/

May 2017

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INGREDIENTS

1 6oz package of instant raspberry jello.

water as called for on jello box.

2 cups crushed pretzels

½ cup melted butter

2 TBS sugar

2 TBS brown sugar

8 oz cream cheese

1 cup sugar

8 oz cool whip

2 cups raspberries

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INSTRUCTIONS

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Prepare your jello according to package directions.

Allow jello to cool on the counter top till needed.

Preheat oven to 350 degrees.

In a medium sized mixing bowl, combine your pretzels, melted butter, white sugar and brown sugar.

Press the mixture into a greased 9x13 pan and spread evenly across the bottom.

Bake for 10 minutes in your preheated oven.

Allow to cool completely.

Beat your cream cheese and sugar together until smooth.

Carefully fold in the cool whip.

Spread the cream cheese mixture over the pretzel crust. Make sure to spread all the way to the edges so that the jello won't leak through.

Place your raspberries over the top of the cream cheese mixture.

Pour the jello over the raspberries and place pan in the fridge to chill for about 3 hours before serving, until completely set..

NOTES Prep time does not include chill time.

This recipe came from the web:  http://lmld.org/2016/04/25/raspberry-pretzel-jello-salad-2/

April 2017

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March 2017

Lemon had a mild flavor. I might look for a yogurt with stronger flavor or add lemon zest. I will not use sugar free jello again because it has aspartame in it. 

#26

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I used half of a large box of jello. Nothing I used was sugar free. It was good and I will make it again. Strawberries would be excellent as well with a few fresh ones sliced up and layered. 

I did try the strawberry version. It looked fantastic with the berries  arranged on top. I think the lime tasted better. It may be that the flavor of lime is different and more powerful. I will try it again with lemon and raspberry.