GRANDMA'S KITCHEN, TASTERS WELCOME


HELLO, ALL,
IT HAS BEEN A GOOD WHILE AND I AM SORRY THAT I HAVE NOT BEEN ABLE TO BE BACK HERE AS OFTEN AS I WISHED. I AM DOING VERY WELL AS OF NOW, SO GOD WILLING I WILL BE POSTING MORE RECIPES IN THIS COMING YEAR. I LOOK FORWARD TO BEING HERE MORE OFTEN.

I WANT TO TAKE THIS OPPORTUNITY TO WISH YOU ALL A VERY HAPPY NEW YEAR!!!! MAY GOD'S BLESSING BE ON EVERY STEP YOU TAKE. Grandma

CHERRY CREAM DESSERT

GRANDMA'S KITCHEN, TASTERS WELCOME


CHERRY CREAM DESSERT

1 package (18-1/4 ounces) yellow cake mix
cook cake a per box instructions and cut into cubes and set to the side and let cool.
use a 9x13 pan

2 packages (3.4 ounces each) instant vanilla pudding mix
mix according to package instructions and set aside

2 cans (21 ounces each) cherry pie mix in a can

2 cans (20 ounces each) crushed pineapple, drained

1 large carton cool whip, thawed

2 cups chopped pecans

Use a very large clear glass bowl or a 8quart punch bowl. Place 1/3 of the cake cubes in the bowl, top with 1/3 of the pie filling, pineapple, pudding, whipped topping and pecans; repeat layers twice. Cover and refrigerate until serving.

I made this last Sunday night for our people who are having birthdays in the month of June. It was very easy to make and it seemed to be liked. We did not get home with much left. It makes a lot so it is best made for a large group or large family gathering. It was fun and easy to make and so pretty once it was made with the different colored layers showing through the glass bowl.

I am so sorry it has taken me so long to get back here but I have had hip problems. This is a problem in my joint. Even if I am not here, I miss you all that are sweet to keep coming and visiting me here. I hope you have a good day and I hope to be able to be back sooner next time. love you all. Grandma

4 LAYER STRAWBERRY DESSERT

GRANDMA'S KITCHEN, TASTERS WELCOME

11/2 CUPS FLOUR
3/4 CUP BUTTER, ROOM TEMPERATURE
1/2 CUP CHOOPED PECANS

USE A PASTRY CUTTER TO CUT THE BUTTER INTO THE FLOUR UNTIL SMALL BEAN SIZE CRUMBS; STIR IN CHOPPED PECANS. POUR INTO LIGHTLY BUTTERED 13X9 INCH BAKING DISH And LIGHTLY PRESS DOWN WITH FINGER TIPS. BAKE AT 350% FOR 20 MINUTES. COOL COMPLETELY.

SECOND LAYER

8 OUNCES CREAM CHEESE, SOFTENED
1 CUP POWDERED MILK
1 CUP COOL WHIP TOPPING
MIX AND SPREAD ON COOLED CRUST. CHILL

THIRD LAYER

1 CUP SUGAR
4 TABLESPOONS CORNSTARCH
PINCH OF SALT
11/2 CUPS 7-UP
1/2 CUP WATER
1 (30Z) PACKAGE STRAWBERRY JELL-O
11/2 TO 2 QUARTS FRESH SLICED STRAWBERRIES

COMBINE SUGAR, CORNSTARCH, SALT, 7-UP, AND WATER IN A SAUCE PAN AND COOK UNTIL THICKENED. WHILE HOT, ADD A 3_OZ. PACKAGE OF STRAWBERRY jELL-O. ALLOW COOLING COMPLETELY! ADD 11/2 TO 2 QUARTS SLICED STRAWBERRIES. POUR OVER CREAM CHEESE LAYER. CHILL UNTIL SET FIRM.

TOP WITH WHIPPED CREAM OR COOL WHIP AND SPRINKLE WITH CHOPPED PECANS IF DESIRED.

RECIPE BY:The Happy Cooker

FROZEN BURRITO CASSEROLE

I got this recipe from Mommy's Kitchen. I made it for some of my family tonight. They ALL liked it very much. So, I wanted to pass it along to you. It is very simple and quick.

FROZEN BURRITO CASSEROLE

8-Frozen Burritos, I used beef and bean(completely thawed)

1- 14.5 oz. Can Re fried Beans

1- 15 oz Can Wolf Brand Chili, no beans

1- 10.5 oz Can red enchilada sauce

2 - cups shredded Cheddar Cheese or Monterrey Jack Cheese blend

Sour Cream (garnish)
Black Olives (garnish)
Salsa, optional (garnish)
Chopped Onions (garnish)
Chopped tomatoes (garnish)

Spray a 9X13 casserole dish with oil. Spread the re fried beans on the bottom of the
casserole dish. Lay completely thawed burritos on top of re fried beans. In a separate bowl mix enchilada red sauce and the Wolf Brand Chili together, blending well. Pour the enchilada sauce mixture on top of the burritos. Top with shredded cheese. Bake at 375% for 30 minutes or until casserole is bubbly and burritos are cooked through.

I served mine with Mexican rice and chips. It went very good! We will do this again. For my family of the eight who were here, I doubled the recipe. We had 1/3 of it left and every one got plenty. This made 2 9x13 Pans full. I hope you all like it as much as we did. Grandma

SLOW COOKER POTATO SOUP

SLOW COOKER POTATO SOUP

This is an excellent soup for the still cooler evenings. We eat it with cornbread.

32 ounces of chicken broth

4 pounds of potatoes diced

11/2 pounds Eckrige sausage, diced also

1 large onion, chopped

salt and pepper to your taste

8 ounces of half and half

You will want to combine all ingredients with the exception of the half and half into you slow cooker, then cook on high for 3 or 4 hours or less on slow, 6 or seven hours. When it is ready to be served stir in the half and half. This makes it more creamy. Sometimes, I add a little of the hot soup with some flour and after stirring add to crock pot to give it a little thickness.

I make a big pan of cornbread to serve along with the soup and you are all set for an excellent meal. Grandma

GRANDMA'S COOKING AGAIN!!

GRANDMA'S KITCHEN, TASTERS WELCOME

It is so good to be back in my kitchen. I hope that you have been cooking up some good things in your kitchens.

I wanted to give you a CHICKEN POT PIE RECIPE. My family likes this pot pie better than others that I have made. I like to make it because it is easy.


CHICKEN POT PIE

2 cans cream of potato soup

1-16 oz can Veg-All= drained

2 cups of cooked, deboned, diced chicken

1/2 cup unsweetened can milk

1/2 teaspoon thyme

1/2 teaspoon black pepper

3-9 inch unbaked pie crusts

Combine the first six ingredients. Place 11/2 of the pie crust in a 9x13 pan to cover bottom and sides. Place mixed ingredients into pie crust. Cover with the other 11/2 pie crusts, crimp edges together to seal. Make a couple of slits in the top of the crust to allow steam to escape.
Bake at 375% for 40 minutes until it begins to bubble up. Cool for 10 minutes. Now you can eat it.

I serve it with Salad, green beans and toasty French Bread. Grandma

A PIE FOR MANY TASTES

GRANDMA'S KITCHEN, TASTERS WELCOME


When I was a girl, my mother used this recipe to make several different kinds of pie. They are all good, depending on the kind that you like.

BASIC RECIPE:

1/4 CUP FLOUR

1 CUP SUGAR

1/4 TEASPOON SALT

11/2 CUPS CAN MILK----JUST REGULAR NOT SWEETENED MILK

3 EGGS----YOU WILL USE BOTH THE YOKES AND THE WHITES OF THE EGGS. SO BE SURE AND SEPARATE THEM INTO DIFFERENT BOWLS. MAKE ESPECIALLY SURE THAT THE BOWL YOU PUT THE WHITES INTO IS BOTH CLEAN AND DRY. IF YOU DO NOT, THEN THE WHITES WILL NOT BEAT UP RIGHT.

2 TABLESPOONS OF BUTTER OR MARGARINE

1/2 TEASPOON OF VANILLA

YOU WILL COOK THIS ON MEDIUM HEAT UNTIL IT THICKENS TO THE CONSISTENCY OF A CUSTARD. TO MAKE TWO PIES, I DOUBLE THE RECIPE.

1.IF YOU WANT IT TO BE A COCONUT PIE, YOU ADD THE AMOUNT OF COCONUT THAT YOU LIKE TO THE CUSTARD FILLING. YOU SPOON THE COCONUT CUSTARD INTO A PREPARED BAKED PIE CRUST. BEET THE EGG WHITES UNTIL THY PEAK ADDING A TABLESPOON OF SUGAR AND BEAT AGAIN, UNTIL SUGAR IS BLENDED IN WELL BUT NOT TOO MUCH. SPOON THE BEATEN EGG WHITES ONTO THE PIE OUT TO THE CRUST AND SPRINKLE COCONUT OVER THAT. PLACE INTO A 250% OVEN TO BROWN. WATCH CLOSELY SO AS NOT TO BURN JUST MAKE SURE IT IS BROWNED ALL OVER.

2. IF YOU WANT IT TO BE A BANANA PIE AFTER THE CUSTARD IS PREPARED CUT UP SLICES OF BANANA INTO THE CUSTARD THEN SPOON INTO A PREPARED BAKED PIE CRUST. FOLLOW DIRECTIONS ON HOW TO PREPARE THE EGG WHITES, THIS TIME DO NOT ADD COCONUT. SPOON PLAIN BEATEN EGG WHITES OVER THE BANANA CREAM MIXTURE, MAKING SURE IT REACHES CLEAR OUT TO THE CRUST. COOK AS DESCRIBED IN ABOVE DIRECTIONS.

3.IF YOU WANT THE PIE TO BE CHOCOLATE, I JUST ADD ABOUT 1/2 CUP NESTLES QUICK, CHO. FLAVOR TO THE CUSTARD FILLING THEN MIX WELL. SPOON INTO A PREPARED BAKED PIE CRUST AND COVER WITH PREPARED EGG WHITES. FOLLOW INSTRUCTIONS ABOVE ON HOW TO BROWN IN THE OVEN.


PSALM 22:26

THE MEEK SHALL EAT AND BE SATISFIED: THEY SHALL PRAISE THE LORD THAT SEEK HIM: YOUR HEART SHALL LIVE FOREVER.

I am sure that because of the holidays just recently passed, dessert is not what you may be wanting at this time. I just thought that while I am thinking about this that I would share it with all of you. Grandma