JELLO PRETZEL SALAD----TINA'S RECIPE

JELLO PRETZEL SALAD






1ST LAYER;

2 Cups pretzels (crushed)
3/4 Cup butter (melted)
2 Tablespoons sugar

Mix together pretzels, butter, and sugar and press in the bottom of a 13X9 pan. Bake 5 minutes at 350%. COOL. CONTINUE to 2ND layer. Make sure this layer is totally cooled.

2nd Layer;

1 Cup Sugar
1 (80z.) Pkg. Cream Cheese (softened)
1 (8oz.) Carton cool Whip

Beat sugar and cream Cheese until creamed. Stir in Cool Whip and spread over cooled pretzel layer. Continue to 3rd layer.

3rd Layer;
2 small Pkgs. strawberry Jello
2 Cups boiling water
2 (10 oz.) Pkg. Frozen Strawberries (with syrup)

Combine Strawberry Jello and boiling water. Then add frozen strawberries with syrup. Refrigerate until partially set. Pour over 2nd layer. Refrigerate until set. Serve. Oh, oh so good!

I had this at my Daughter in Law, Tina's home once and I have never been the same. It satisfies both the taste for the salty along with the sweet. We really like it at our house.

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

MY WISH FOR YOU ALL.

GRANDMA'S KITCHEN, TASTERS WELCOME




MERRY CHRISTMAS TO YOU ALL AND MAY YOUR HEARTS BE FILLED WITH PEACE AND JOY. MAY YOUR DAYS BE BLEST AND HAPPY. MAY GOD'S BLESSINGS BE IN YOUR LIFE CONSTANTLY.


HAPPY NEW YEAR TO EACH OF YOU. I THANK YOU FOR THE TIME YOU HAVE TAKEN TO COME AND VISIT ME AT THIS BLOG. I HOPE IF YOU HAVE MADE ANYTHING THAT I SHOWED HERE WAS ENJOYABLE TO YOU AND YOUR HAD FUN EATING AND PREPARING IT. TO SHARE A MEAL WITH SOMEONE IS ONE OF MY MOST WONDERFUL JOYS. HAPPY DAYS, DEAR FRIENDS. connie

I HAVE NOT FORGOTTEN THIS BLOG NOR YOU.

GRANDMA'S KITCHEN, TASTERS WELCOME



I have not forgotten this blog and especially not any of you. I am trying to stay away from temptation during this season. Food is a temptation to me. I love to cook and to be honest, to eat. I have a problem, when I start looking at recipes or cooking shows then I want to make what I have eaten and that would not be a good thing for me right now. I am trying not to gain any weight over this special time. But I will be back the first of the year with more good recipes.

I want to take this opportunity to wish each of you a very MERRY CHRISTMAS and a very HAPPY NEW YEAR and make God's blessings fall in each of your lives. connie

MERRY CHRISTMAS AND HAPPY NEW YEAR. connie

JIM'S FAVORITE APPLE CAKE

GRANDMA'S KITCHEN, TASTERS WELCOME

JIM'S FAVORITE APPLE CAKE

INGREDIENTS FOR CAKE:

2 CUPS SUGAR

3 EGGS

11/2 CUPS VEGETABLE OIL

1/4 CUP ORANGE JUICE

3 CUPS ALL-PURPOSE FLOUR

1 TEASPOON BAKING SODA

1/4 TEASPOON SALT

1 TABLESPOON GROUND CINNAMON

1 TABLESPOON VANILLA EXTRACT

3 CUPS PEELED AND FINELY CHOPPED APPLES

1 CUP SHREDDED COCONUT

1 CUP CHOPPED PECANS


SAUCE:

1/2 CUP ( 1 STICK ) BUTTER

1 CUP SUGAR

1/2 CUP BUTTERMILK

1/2 TEASPOON BAKING SODA

INSTRUCTIONS:

PREHEAT THE OVEN TO 325%. GENEROUSLY GREASE A TUBE PAN.

FOR THE CAKE: IN A LARGE BOWL, COMBINE THE SUGAR, EGGS, OIL, ORANGE JUICE, FLOUR ,

BAKING SODA, SALT, CINNAMON AND VANILLA EXTRACT; AND MIX WELL. FOLD APPLES, COCONUT,

AND PECANS INTO THE BATTER.

POUR THE BATTER INTO THE PREPARED PAN AND BAKE UNTIL A TESTER COMES OUT CLEAN, ABOUT

11/2 HOURS.

SHORTLY BEFORE THE CAKE IS DONE, MAKE THE SAUCE. MELT THE BUTTER IN A LARGE SAUCEPAN

STIR IN THE SUGAR, BUTTERMILK, AND BAKING SODA, AND BRING TO A GOOD ROLLING BOIL,

STIRRING CONSTANTLY. Boil FOR 1 MINUTE. Pour THE SAUCE OVER THE HOT CAKE IN THE

PAN AS SOON AS YOU REMOVE IT FROM THE OVEN. LET STAND 1 HOUR, THEN TURN OUT ONTO A

RACK TO COOL COMPLETELY.


I have never met anyone who does not like this cake. Some prefer it without the sauce because it is too sweet for them, but all love the cake. Grandma

SHRIMP BUTTER

1/2 pound small raw shrimp

1 cup water

1/2 teaspoon onion powder

1/2 teaspoon garlic

1 package--8 ounce cream cheese---softened

4 tablespoons butter---softened

2 tablespoons mayonnaise

2 tablespoons cocktail sauce

1 tablespoon lemon juice

Put the shrimp with shells (on) and the cup of water and onion powder, and garlic into a pan and bring to a boil. Boil about one minute. Take the shrimp out and shell them , putting shells back into the water. Boil to reduce the liquid to just over a tablespoon full.

Let the shelled shrimp cool, and chop them into small pieces, fold into the batter mixture along with 1 tablespoon of the reduced liquid off the shrimp shells.

BATTER MIXTURE:

Blend cream cheese, butter, mayonnaise, cocktail sauce and lemon juice in a large bowl and mix until smooth. Mix well.

Refrigerate over night and serve with crackers. very good. Grandma

MY COMPUTER IS CRASHING!!!

I AM SO SORRY, MY COMPUTER IS TRYING TO CRASH SO I AM SURE THAT IT WILL.TAKE CARE AND GOD BLESS UNTIL WE MEET AGIN IN GRANDMAS KITCHEN. CONNIE

PEDERNALES RIVER CHILI

This is a chili that was created by Lyndon Baines Johnson. I made it recently for some of my family and they liked it, hope you will too. During these colder days that are coming, it will hit the spot.

PEDERNALES RIVER CHILE

INGREDIENTS:

3 chopped onions
2 gloves garlic, finely minced
2 tablespoons oil or bacon drippings
4 pounds of beef, cut into 1" cubes ( I used round steak)
1 teaspoon oregano
2 teaspoons cumin
2 tablespoons chili powder, or more to taste
4 cups tomatoes, fresh frozen or canned. (I used canned diced tomatoes)
2 cups hot beef stock
1/3 cup masa harina

In a large sauce pan saute' onions and garlic in oil or bacon drippings, until tender and translucent. I put this in a larger pot so that I would not have a problem fitting my other ingredients together.

In the sauce pan you have just empted, add the meat, breaking up clumps with a wooden spoon. Saute', stirring often, until lightly cooked---no red showing.

Sprinkle in the oregano, crused cumin and chili powder. Stir to blend. Add to larger pot.

Add the tomatoes, salt and hot beef stock or water to the pot. Stir in masa harina. Bring to a boil, At this point I put it all into my crock pot and put it on low for one hour and then on warm until we got ready to eat it. My husband loved it. It was not too much fat.

Before you serve the chili, or one of the times you choose to give it a stir, taste and see if it is seasoned according to your liking with the oregano, cumin and chili powder. I added a little more of each especially the chili powder. You know what you like just add a little at a time until you like the taste. Not too much at a time because you might not be able to correct an over amount. Just take your time and add a little at a time. Grandma


* I think this would be a good chili for people who are watching their weight to eat. Depending on the beef that you use and the oil there is nothing in it that would have more calories that you would need for a meal. You can make it as thick as you like by adding more of the masa harina.

* It would go good with corn bread or crackers. Weight watchers might want to leave off the bread part unless you count it with your points.

FRESH PRETZEL DESSERT

FRESH PRETZEL DESSERT

Heat oven to 400%

2 Cups crushed pretezels (place in ziploc bag and coarsely crush with rolling pin)

1/2 cup melted butter

3 tablespoons sugar

Mix pretzels, melted butter and sugar; spread evenly into a 9x13-inch baking pan. Bake 8 minutes and then cool completely.

1 (8oz) package cream cheese, room temperature

1 cup sugar

8 ounces cool whip, thawed

1 (16 oz) package peach jell-o

2 cups boiling water

4 cups sliced fresh peaches (6 peaches) ( I have used can peaches without the juice)

Beat together cream cheese, sugar and then fold in cool whip. Spread over cooled pretzel crust. Dissolve Jell-O in boiling water and allow to come to room temperature. Stir sliced peaches into cooled Jell-O. Place in refrigerator for about 30 minutes and then spoon over cream cheese mixture. Chill till firm.

This is especially good in the summer time. Grandma

JALAPENO CORNBREAD

JALAPENO CORNBREAD

3 Cups cornbread mix

21/2 cups milk

1/2 cup oil

3 eggs, beaten

1 large onion, chopped fine

2 tablespoons sugar

1 Cup cream corn

1/2 cup chopped jalapenos

11/2 cup grated yellow cheese

1 pound bacon , cooked and crumbled

1/4 cup chopped pimentos

1/2 teaspoon chopped garlic

Mix all well. Spoon into a large pan and cook for 40 to 45 minutes at 375%. This does better if

you put it into a larger than 9X13 pan or you can half the recipe. Grandma

CON QUESO DIP

GRANDMA'S KITCHEN, TASTERS WELCOME


In this Texas Gulf Coast town, we like our Con Queso Dip. Hope you like this recipe.

CON QUESO DIP

1/2 Cup cooking oil
1/2 Cup flour
1/4 Cup chopped green pepper
1/4 Cup chopped onion
1 Small Tomato, cubed
1 Jalapeno pepper, chopped
11/2 Cup water
1 Teaspoon salt
1 pound Velveeta Cheese, cut into small pieces

Cook first 2 ingredients together like gravy. Add rest of ingredients to gravy mixture. This will be soupy now. Add last ingredient and keep stirring over low heat until creamy.

If you want more "heat" add another jalapeno or maybe two. Just kidding!

Serve with chips and enjoy every bite. Grandma

OVEN COOKED BRISKET

GRANDMA'S KITCHEN, TASTERS WELCOME

THIS IS MY VERY MOST FAVORITE RECIPE FOR BRISKET. IT IS SO EASY AND THE TASTE IS WONDERFUL. I HOPE IF YOU HAVE TIME, YOU WILL GIVE IT A TRY AND SEE IF YOU DON'T AGREE WITH ME.


OVEN COOKED BRISKET

Put into a roaster pan the following:

2 Cups of beef Consomme

2 Cups of soy sauce

1/2 Cup lemon juice

5 Cloves of garlic- chopped

2 Tablespoons of liquid smoke

Add to pan in order listed , mixing well.

ADD Brisket fat side up to the pan

Be sure to pour some of the marinade over the fat side also.

Cover tightly with Foil. Put in refrigerator for up to 48 hours.

COOK:

Take out of refrigerator and put into a 300% oven STILL TIGHTLY COVERED.

Cook 40 minutes per pound. When time has passed, peel back foil IF NOT FORK TENDER, all

over, even in the middle, put brisket back into the oven and cook for one (1) more hour.

Cut away the fat after slicing on cutting board. (Be sure and use the meat juice!) It is great.)


I hope you find this as easy and as delicious as my family does. Grandma

BANANA BREAD

GRANDMA'S KITCHEN, TASTERS WELCOME


THIS RECIPE IS FOR ALL OF US WHO CAN'T EAT TOO MUCH SUGAR OR ARE TRYING TO LOSE WEIGHT. I HAVEN'T TRIED THIS YET BUT I INTEND TO THIS WEEK. I GOT THIS FROM PAM OF GLORIFY GOD IN YOUR BODY'S BLOG. THANK YOU, PAM.


WHOLE WHEAT SUGAR-FREE BANANA BREAD

2 cups wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
4 medium bananas
1 egg
1/3 cup oil
1/2 cup unsweetened orange juice
1/2 cup raisins (optional)
1/2 cup walnuts (optional)

1) Preheat oven to 350% and grease one loaf pan.

2)Combine dry ingredients in a large bowl.

3)In a medium bowl, mash bananas with the egg, oil, and orange juice. A potato masher works well for this, or you can use a blender or food processor if you prefer.

4)Pour wet ingredients into dry ingredients and stir until combined.

5)Pour into greased pan and bake for 40-50 minutes, or until a knife inserted in the center comes out dry.

6)cool on wire rack---(or burn your mouth on a slice straight from the oven:)


Hope you enjoy this and think of Pam as you try it. You can find her at http://glorifygodinyourbody.blogspot.com/