Pickled Beets

--------------------------------------------------------------------------------
PICKLED BEETS
My mother brought this recipe back from China in the late 1940s. My father was stationed there while he was in the Air Force.
6 cups cooked, sliced beets or 3 cans sliced beets
1 cup sugar
1 cup vinegar (white or apple cider)
2 tablespoons cornstarch
24 whole cloves
3 tablespoons ketchup
3 tablespoons cooking oil (optional)
1 teaspoon vanilla
Dash of salt

1. Drain the beets, reserving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan with the reserved liquid and the remainder of the ingredients.
2. Mix well, then cook for 3 minutes over medium heat, or until the mixture thickens. Let it cool, then store it in the refrigerator.

Strawberry Fruit Smoothie Recipe

Image by Dalboz17 via Flickr

Made with yogurt, milk, or ice cream, fruit smoothie recipes
are the perfect summer treat.

Ingredients:

2 cup vanilla ice cream
1 1/2 cup fresh strawberries
2 tbsp. sugar
2 tbsp. lemon juice
2 cups crushed ice


Instructions:

Combine all ingredients in a blender or food processor and process until smooth.

Goat Cheese Stuffed Tomatoes

INGREDIENTS (Nutrition)
4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste


DIRECTIONS
1.Preheat the oven broiler.
2.Slice the tops off of the tomatoes and hollow out by removing the seeds.
3.In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
4.Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Apple Goat Cheese Bruschetta

INGREDIENTS (Nutrition)
1/4 cup crumbled goat cheese
1 Fuji apple - peeled, cored, and chopped
3/4 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon coarse ground black pepper
8 thin slices French bread

..DIRECTIONS

1.Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
2.Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
3.Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

Goat cheese roll Recipe

Ingredients:
If possible, obtain Johnny's Garlic Spread and Seasoning. (Or blend your own herbs and garlic powder, parmesan cheese, basil, parsley oregano and salt.)

Directions:
Roll the goat cheese in the above mixture in a seal tight plastic bag to coat all sides. Marinate overnight in the refrigerator. Serve with crackers.

Creamy Goat Cheese and Honey

INGREDIENTS (Nutrition)
4 ounces fresh goat cheese
2 ounces finely chopped pecans
2 tablespoons honey
1 teaspoon ground cinnamon
2 sprigs fresh rosemary, minced

..DIRECTIONS

1.Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.

Fennel with Rosemary, Shallots and Goat Cheese

INGREDIENTS (Nutrition)
8 baby fennel bulbs, trimmed
1 tablespoon butter
4 1/2 teaspoons minced garlic
4 1/2 teaspoons minced fresh rosemary
1 shallot, quartered lengthwise
2 cups dry white wine
salt and pepper to taste
6 ounces goat cheese, crumbled

DIRECTIONS
1.Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
2.Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
3.Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

Goat Cheese Tostadas with Deep-fried Herbs

Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 10

RECIPE INGREDIENTS
4 tablespoons plus 4 cups oil
10x4 inch tortillas de Harina (flour tortillas)
5-oz mixture of chopped epazote, hoja santa, parsley, and cilantro; and minced leek
2/3 cup frijoles refritos (refried beans)
2/3 cup guacamole
14 oz fresh goat cheese, at room temperature, finely sliced

DIRECTIONS
Heat the 4 tablespoons of oil in a frying pan and fry the tortillas until crisp and golden. Drain on paper towels and set aside. Heat the 4 cups of oil in a deep-fryer. Make sure the herbs and leeks are dry, then deep-fry them for just a few seconds until crisp. Drain and set aside. On each tortilla, spread approximately 1 tablespoon of frijoles refritos, 1 tablespoon of guacamole, and the sliced cheese.

PORTOBELLO MUSHROOMS AND GOAT CHEESE

Ingredients* 8 ounces of spaghetti sauce
* 4 large Portobello mushroom (about 4 inches across)
* 4 ounces of crumbled goat cheese
* 2 tablespoons of pine nuts
* 1 teaspoon of oregano



Preheat oven to 375 degrees.

With a small spoon, scrape out the dark brown bits (gills) fanning out from where the stem was. Spread 8 ounces of Spaghetti Sauce on bottom of dish which is large enough to hold all 4 mushrooms. Arrange the mushroom caps, gill side up in the baking dish. Divide 4 ounces of goat cheese between the four mushrooms. Sprinkle on ¼ teaspoon of oregano on each mushroom. Top with ½ Tablespoon of pine nuts on each mushroom Bake the mushrooms for 30 minutes or until hot and bubbly.

Goat Cheese Crostini

15 min | 10 min prep

24 crostini
8 ounces goat cheese (or chevre)
1/2 cup toasted pine nuts
2 tablespoons extra-virgin olive oil
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon cracked black pepper
1 teaspoon salt
1 teaspoon sugar
2 6 inch French baguettes
1.Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl.
2.Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler.
3.Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts.
4.Serve.

Phyllo Triangles w/ Goat Cheese & Spinach Recipe

Ingredients:
1/3 c olive oil
1 bunch scallions, chopped
2 1/2 lb spinach, washed & dried
1 bunch parsley
1 bunch dill
1/2 lb goat cheese
3 eggs, slightly beaten
salt & pepper to taste
1 lb phyllo pastry

Directions:
To make filling, heat oil and sauti the scallions until soft. Add spinach and cook until wilted, stirring frequently. Pour mixture into colander over bowl and press out juices. Boil down liquid until it measures approx. 2 tbsp. Mix the spinach, spinach liquid, and remaining ingredients until well blended. Cool completely. Taste for seasoning. Follow instructions on phyllo pastry box for making triangles. Best served warm.

Makes approx. 50 small triangles.

Goat Cheese Torta

INGREDIENTS (Nutrition)
1/4 cup sweetened shredded coconut
1/4 cup chopped pecans
1 (8 ounce) package reduced-fat cream cheese
1 (8 ounce) package goat cheese
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 cup whole berry cranberry sauce


..DIRECTIONS
1.Line a 6-inch springform pan with plastic wrap, and sprinkle half of the coconut and pecans evenly onto the bottom. Beat together the cream cheese, goat cheese, honey, and cinnamon in a bowl until no lumps of cheese remain. Spread half of the cheese into the springform pan, then spread the cranberry sauce on top. Carefully spread the remaining cheese over the cranberry sauce, and sprinkle with the remaining coconut and pecans. Cover the torta with a sheet of plastic wrap, and press down firmly to pack. Refrigerate overnight before serving. Remove the springform pan and plastic wrap to serve.

Sun-Dried Tomato Goat Cheese Spread

INGREDIENTS (Nutrition)
1 cup soft goat cheese
1/3 cup chopped sun-dried tomatoes
3 cloves garlic, minced
1 tablespoon chopped fresh parsley

..DIRECTIONS
1.Combine the goat cheese, tomatoes, garlic, and parsley in a food processor; mix until thoroughly combined.

HG's Strawberry Cloud

If you wish to cut calories a little and still enjoy the taste than-
SKIP IT! Starbucks Strawberries & Creme Frappuccino Blended Creme
(12-ounce Tall w/ whipped cream: 410 calories, 11g fat, 250mg sodium, 68g carbs, 0g fiber, 59g sugars, 9g protein)


SIP IT! HG's Strawberry Cloud
(entire recipe, approx. 12 ounces w/ whipped topping: 120 calories, 1g fat, 100mg sodium, 21g carbs, 2g fiber, 14g sugars, 4g protein)

Ingredients:
2/3 cup frozen strawberries
5 oz. light vanilla soymilk
1 oz. Torani Sugar Free Strawberry Syrup
2 tsp. Fat Free French Vanilla Coffee-mate powder; dissolved in 1 oz. warm water
3 no-calorie sweetener packets
3-4 ice cubes OR 1/2 cup crushed ice
2 tbsp. Fat Free Reddi-wip

Directions:
Place all of the ingredients (other than the whipped topping) in a blender. Blend on high speed until completely mixed. Pour, then top with the Reddi-wip. Strawberrylicious!

Apricot Tea Sparkler

Apricot Tea Sparkler

1 1/3 cups Xianju green tea concentrate
1 1/3 cups apricot nectar
1 1/3 cups sparkling water
Ice cubes

Combine concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Make 4 servings.

Papaya Nectar Green Tea

Papaya Nectar Green Tea

1 1/3 cups Xianju green tea concentrate
1 1/3 cups Papaya Nectar
3 Tsp. Honey
Ice cubes

Combine tea concentrate, papaya nectar and honey. Pour into ice filled glasses. Makes 4 servings.

Green Tea ginger Sparkler

Green Tea ginger Sparkler

1 1/3 cups Xianju green tea concentrate
¼ cup finely chopped crystallized ginger
2 2/3 cups chilled ginger ale
Ice cubes

Combine ginger and tea concentrate for at least one hour. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.

Green Apple Sparkler (healthy tea drinks)

Green Apple Sparkler

1 1/3 cups Xianju green tea concentrate
1 1/3 cups apple juice
1 1/3 cups sparkling water
Ice cubes

Combine tea concentrate, apple juice and sparkling water. Pour into ice filled glasses. Makes 4 servings.

Pierogies with Smoky Mushrooms

Active Time: 14 minutes
Total Time: 24 minutes
INGREDIENTS
1 package (16.9 oz) frozen potato pierogies
4 slices bacon
1 medium onion, sliced
1 package (10 oz) sliced baby bella mushrooms
1 can (14.5 oz) diced tomatoes with garlic and onions
PREPARATION
1. Cook pierogies according to package directions for boiling.

2. Meanwhile, in a large skillet, cook bacon over medium-high heat until crisp. Remove and crumble. Discard all but 2 tsp of drippings.

3. Add onion to skillet with drippings and cook, stirring, 3 minutes. Add mushrooms and 1 Tbsp water; cook 3 minutes or until mushrooms are softened. Add diced tomatoes and bring mixture to a boil.

4. Add pierogies and bacon to skillet and heat through before serving.

Corny Quesadillas

Active Time: 10 minutes
Total Time: 16 minutes
INGREDIENTS
4 ears corn, husks and silk removed
1 pkg (10 oz) corn tortillas (twelve 6-in. diameter)
8 oz Colby-Jack cheese, shredded (2 cups)
PREPARATION
1. Cut kernels off corn with a sharp paring knife. Lay 6 tortillas on work surface. Sprinkle with half the cheese; top with the corn, remaining cheese, then remaining tortillas.2. Grill, turning quesadillas carefully with a wide spatula, about 3 minutes on each side until cheese melts. 3. Cut in quarters and serve warm.Planning Tip: Quesadillas can be assembled up to 4 hours ahead and grilled while the turkey is resting. Or grill quesadillas before the turkey and reheat in oven.

Blueberry-Melon Salad with Thyme Syrup

Blueberry-Melon Salad with Thyme Syrup
Serves 8
Active: 25 min
Total: 45 min

Thyme syrup
1 cup sugar
1/4 cup water
Peel and juice from 1 lemon
4 large sprigs fresh thyme, preferably lemon thyme

Salad
3 cups each diced cantaloupe, honeydew melon and seedless watermelon
1 pint blueberries
Garnish: lemon thyme sprigs

1. Thyme syrup: Bring all ingredients to a gentle boil in a small saucepan; simmer 5 minutes. Remove from heat; let steep 20 minutes. Discard thyme sprigs and lemon peel. Cool syrup to room temperature or store in the refrigerator for up to 1 week.

2. Salad: Just before serving, gently toss together fruit in a serving bowl; add 1/3 cup of the thyme syrup and toss. Spoon into dessert bowls or glasses and garnish with thyme sprigs. Serve with extra thyme syrup, if desired.

Blueberry Dessert Scones

Makes 16
Active: 15 min
Total: 1 hr (includes chilling)


2 cups all-purpose flour
1/3 cup plus 2 Tbsp sugar
1 Tbsp baking powder
1 1/2 tsp grated lemon zest
1/4 tsp each ground cardamom and salt
6 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups blueberries
3/4 cup plus 1 Tbsp heavy cream
2 large eggs
1/4 tsp almond or vanilla extract

1. Line two small baking sheets with parchment paper. In large bowl, whisk flour, 1/3 cup sugar, the baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries.

2. In 2-cup glass measure, whisk 3/4 cup cream, eggs and extract until blended; slowly stir into dry ingredients just until a wet dough comes together. Divide in half.

3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 6 1/4-in. round, a scant 1 in. thick. with floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.

4. Heat oven to 375°F. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2 Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.

Blueberry Ice Cream Parfaits

6 Blueberry Dessert Recipes

Blueberry Ice Cream Parfaits

Serves 8
Active: 15 min
Total: 5 hr (includes freezing)

4 cups blueberries
1/2 cup sugar
2 Tbsp lemon juice
1 qt vanilla ice cream
1 (10-oz) pkg frozen raspberries in syrup, thawed
2 cups sweetened whipped cream or frozen whipped topping, defrosted
1 cup fresh raspberries

1. Place 3 cups blueberries, the sugar and lemon juice in medium saucepan; mash berries well with a potato masher. place over medium heat and bring to a simmer; cook 5 minutes. Pour mixture into a blender and purée. Pour into a 2-cup measure, cover and chill 2 hours. Place a 1 1/2 -qt freezer container in freezer to chill.

2. Let vanilla ice cream stand at room temperature until softened. Fold chilled blueberry purée into ice cream until well blended. scrape ice cream into chilled container in freezer; freeze several hours or until firm enough to scoop.

3. Purée thawed raspberries and syrup in blender until smooth; scrape mixture through a fine sieve to remove seeds.

4. To make parfaits: For each parfait, spoon 1 Tbsp raspberry purée into a dessert glass and top with a small scoop blueberry ice cream. Top with 1 Tbsp whipped cream, and a few blueberries and raspberries. Repeat the layers. Top parfaits with a dollop of whipped cream.

INGREDIENTS
STARS
1 package (8-serving size) or 2 packages (4-serving size) any flavor red gelatin
1 package (8-serving size) or 2 packages (4-serving size) berry-blue gelatin
CAKE
3 1⁄3 cups plus 1 tablespoon all-purpose flour
2 1⁄4 cups granulated sugar
5 1⁄4 teaspoons baking powder
1 1⁄2 teaspoons salt
2 sticks (1 cup) butter, softened
1 3⁄4 cups milk
1 1⁄2 teaspoons vanilla extract
8 whites of large eggs, at room temperature (save yolks for another use)
WHIPPED-CREAM FROSTING
3 teaspoons unflavored gelatin
3 tablespoons cold water
3 cups cold heavy (whipping) cream
1⁄2 cup confectioners’ sugar
Extra decorations: tubes of red and blue decorating gel, red and blue sprinkles, fresh raspberries, fresh mint
PREPARATION
1. Stars: Have ready two 13 x 9-inch pans (disposable foil is fine) and star-shape cookie cutters in various sizes.



2. Up to 1 day before serving: Place red and blue gelatin in separate bowls. Add 11⁄4 cups boiling water to each and stir until dissolved. Pour into separate pans and refrigerate until firm, at least 3 hours.



3. To unmold Stars: Line a cookie sheet with plastic wrap. Dip pans into warm water 10 to 15 seconds to loosen gelatin. Invert onto work surface. Cut out stars with each size cutter from both colors gelatin (you’ll have more than needed to decorate cake). Lift stars to lined cookie sheet, cover with plastic wrap and refrigerate until ready to assemble cake.



4. Cake: Position racks to divide oven in thirds. Heat oven to 350°F. Generously grease, then flour two 8 x 11⁄2-inch-round cake pans and two 6 x 11⁄2-inch-round cake pans (see Cook’s Tips).



5. Place all Cake ingredients except egg whites into a large bowl. Beat with an electric mixer on low speed 1 minute until blended. Increase mixer speed to high and beat 2 minutes until fluffy. Return speed to low, add egg whites and beat just until blended. Increase speed to medium-high and beat 1 minute longer or until whites are thoroughly blended. Don’t overbeat.



6. Immediately pour batter into prepared pans, filling each 2⁄3 full. Smooth tops.



7. Stagger pans on oven racks so no pan sits directly above another. (Pans can remain in same position during baking.) Bake 28 to 32 minutes or until a wooden pick inserted in center of each layer comes out clean (smaller layers may finish baking first).



8. Cool cakes in pans on wire racks 5 minutes before inverting on racks to cool completely.



9. Thirty minutes before assembling cake: Place a large bowl and beaters of an electric mixer in freezer 15 minutes.



10. Frosting: In a small saucepan, sprinkle gelatin over water and let stand 1 minute. Place over low heat and stir with a rubber spatula until completely dissolved. Pour into small bowl and cool about 5 minutes (mixture should still be warm).



11. Using chilled bowl and beaters, beat cream on high speed until soft peaks form when beaters are lifted, about 2 minutes. Reduce speed to low, add confectioners’ sugar and beat 30 seconds until blended. Add gelatin mixture, increase mixer speed to high and beat until stiff peaks form, 2 to 3 minutes. Use immediately. Makes 6 cups.



12. To assemble cake: Place one 8-inch cake layer on serving plate. Spread top with 1 cup frosting. Top with remaining 8-inch layer. Center a 6-inch layer on top. Spread top with 3⁄4 cup frosting. Top with second 6-inch layer. Frost top and sides.



13. Gently press some Stars onto cake. Pipe stripes with piping gels; add sprinkles. Garnish with berries and mint.



14. To serve: Cut top tier in wedges down to bottom tier, then cut bottom tier. Add 1 or 2 of the extra Stars to each serving.



Shortcuts: Prepare two 16-ounce boxes of white cake mix (as box directs) simultaneously. Bake cupcakes with leftover batter. Frost with 16 ounces thawed frozen non­dairy topping.



Cook’s Tips: For the top tier, if you don’t have 6-inch cake pans, use two 6-inch-round disposable foil containers, or a straight-sided saucepan (not nonstick) 6 to 61⁄2 inches wide.



NOTE If using foil pans for baking: Grease and flour well. For stability, place on a cookie sheet before filling. If using saucepan: Wrap handle in 3 layers of heavy-duty aluminum foil to prevent scorching. Fill with 3 cups batter. Place in middle of lower oven rack with 8-inch cake pans on upper rack, but not over saucepan. Bake as directed in Step 7. After 8-inch layers are done (28 to 32 minutes), reduce oven temperature to 325°F and continue baking saucepan 15 to 20 minutes until a wooden pick inserted in center comes out clean. Cool as directed, then split cake in half with a serrated knife and assemble as directed.

Nutty Bacon Coleslaw

SERVES 20 (change servings and units)

Ingredients

1 1/2 cups Miracle Whip
2 teaspoons sugar
1 lb pre-packaged coleslaw mix (containing green and purple cabbage and carrots)
1 lb crispy bacon, crumbled
1 cup salted peanuts, chopped

Directions

1 Stir Miracle Whip and sugar in a large mixing bowl.
2 Add coleslaw mix, bacon, and peanuts.
3 Toss and serve immediately.
4 Be sure to excersize sensible summertime food storage.

Be sure to Read About Safty concerning Food
http://www.fsis.usda.gov/OA/pubs/foodtogo.html

Garlic Scapes & Potato Salad

SERVES 6 (change servings and units)


Ingredients

10 red potatoes, scrubbed & cubed (2 1/2 lbs)
3 stalks celery, chopped
1 tablespoon extra virgin olive oil
1 cup finely chopped garlic scape
1/2 cup finely chopped red onion

DRESSING

2/3 cup buttermilk
1/4 cup light mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper

Directions

1 Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes.
2 Drain& place in a large bowl; add celery.
3 Heat oil in nonstick skillet over medium-high heat; fry scapes& onion, stirring occasionally, until onions are softened& scapes are tender-crisp, about 5 minutes.
4 Add to potatoes.
5 DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.
6 If a moister salad is preferred, add a little more buttermilk.
7 Garnish with remaining dill.
8 Cover& refrigerate for up to 2 days.

Chinese Fried Rice

SERVES 4 (change servings and units)


Ingredients:

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Directions:

1 Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2 Allow wok to cool slightly.
3 Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4 Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5 Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6 Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7 Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8 Leave out additional soy sauce on the table, if desired.

Strawberry Heaven

SERVES 15 (change servings and units)

Ingredients
1 angel food cake
1 (16 ounce) container Cool Whip
8 ounces cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water
Directions
1Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
2Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
3Set aside to cool slightly.
4Stir in sliced strawberries.
5Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
6Press into 9x13 inch pan (I use glass so you can see the pretty layers).
7Set aside.
8Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
9Beat until smooth.
10Stir in remaining Cool Whip.
11Spread evenly over cake layer.
12Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
13Refrigerate 2 to 3 hours before serving.
14Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

Rosemary Chicken Salad Sandwiches

SERVES 5 (change servings and units)

Ingredients
3 cups chopped cooked chicken breasts
1/3 cup chopped green onion
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
10 slices whole grain bread
Directions
1Combine first 9 ingredients, stirring well.
2Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
3Cut sandwiches diagonally in half.

Barbecue Chicken and Cheddar Dinner (Foil Packet Meals)

Barbecue Chicken and Cheddar Dinner

3 tablespoons Barbecue sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
Heat oven to 375 degrees F.

Place a 12-inch square foil sheet on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil. Place one chicken breast half over barbeque sauce and spread another teaspoon of sauce over chicken. Top with quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper. Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place the four packets on a baking sheet and bake for 35 minutes.

Open foil packets with scissors and carefully pull back edges as contents may be very hot. Sprinkle a quarter of the cheese over the top of each chicken breast and return to oven, unsealed for two minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates.

Back RubHome Remedy Recipes

Back Rub

2 tablespoons coconut oil
10 drops essence of ilang ilang

Place in a bowl and blend the ingredients well. Coconut oil is non-greasy and is semi-hard at room temperature. This makes one rub

Acne Treatment Remedies

Basil Treatment

Boil 1 cup distilled water, put in about 1 - 2 tsp of dried basil, take off flame and let steep for about 10 minutes. Strain water into a glass container with a tight fitting lid. (Baby food jar would be great) Use a cotton ball to apply water to face morning and night. Keep in refrigerator. Keeps about 5 days.

Bleach Gentle Recipe

1 c hydrogen peroxide
8 c. warm water
Mix in small pail or dishpan, submerse garment, soak 10-30 minutes. Rinse well, ring and hang to dry

Carrot and Apple Horse Cookies

1 cup sweet feed
2 cup bran
1 cup flax seed
4 large carrots, shredded
1 cup molasses
1/2 cup brown sugar
1 cup applesauce

Mix molasses, brown sugar, carrots and applesauce in one bowl.

In another bowl mix the dry ingredients. Slowly combine the molasses mixture with the dry ingredients. Add only enough molasses mixture to form a thick dough, add more bran if necessary.

Line cookie sheet with aluminum foil. Using a tablespoon, drop batter onto cookie sheet and flatten slightly to form portions about the size of a silver dollar. Bake at 300 degrees F for about 1 hour. Flip and bake for an additional 45 minutes until they are dried out. Keep checking to make sure they don't burn.

Homemade Oven Cleaner

4 tbsp baking soda
4 tbsp hot steamy water
toothbrush or soft-bristle brush
sponge

Make a paste by combining the baking soda and water.
Apply it to the inside of the oven using the brush.
Allow the solution to sit for 1 minute.
Scrub with brush until oven is clean.
Rinse with water and sponge until no traces of baking soda remain.

Supreme Pasta Salad

Supreme Pasta Salad is an easy, flavorful addition to any picnic, cook-out or party. It is sure to get compliments from your guests.

Makes 10 (1-cup) servings.

1 package (16 ounces) rotini, fusilli or shell pasta
5 cups assorted vegetables, such as broccoli florets, sliced
carrots, bell pepper strips, cherry tomato halves and red onion slices
1 bottle (8 ounces) Italian or ranch-style salad dressing
1/4 cup McCormick® Salad Supreme® Seasoning

1. Cook pasta as directed on package. Rinse under cold water; drain well.

2. Place pasta and vegetables in large salad bowl. Add dressing and Seasoning; toss gently to coat. Cover.

3. Refrigerate at least 4 hours or until ready to serve. Toss before serving.

Nutrition Information per 1 serving: Calories: 275 Sodium: 626 mg; Fat: 9 g Carbohydrates: 41 g; Cholesterol: 1 mg Fiber: 2 g; Protein: 7 g

Apple Cinnamon Doggie Cookies/Cats enjoy also

5 ounces dried apples

1 teaspoon cinnamon
1 tablespoon parsley flakes
1 cup ice water
1/2 cup corn oil

plus 1 tablespoon
5 cups flour
1/2 cup
carnation powdered milk
2 eggs

Heat oven to 350 degrees F.

Place in food processor the dried apples and finely chop.

Place the apples, cinnamon, parsley, water, Oil, flour, dry milk and eggs in a large bowl and mix well until dough forms.

On a lightly floured surface, roll out the dough to a 1/4-inch thick. Cut into desired shapes and place on cookie sheets and bake for 20 to 25 minutes.

You might try this sometimes roll the dough into 1-inch logs and cut it into 1-inch pieces.

Amish Seven Layer Casserole Recipe

Grandma Eicher always made this recipes

Seven Layer Casserole Recipe:

1st. 6 C. potatoes cooked
2nd. 2 cans mushroom soup
3rd. 1/4 C. peppers chopped
4th. 1/2 C. minute rice
5th. Hamburger, browned with onion
6th. 1 1/2 pt. pizza sauce
7th. 1 lb mozzarella cheese

Bake at 350 until cooked all the way through.
Meaning hot through the complete casserole dish

Amish Whoopie Pies... Cookie Dough

1 cup shortening
2 cup sugar
2 whole eggs
2 egg yolks
1/2 teas salt
1 cup cocoa
1 cup sour milk
1 cup hot water
2 teas. baking soda
1 teas. baking powder
4 cups flour
Mix dry ingredients. Set aside. Mix moist ingredients,
slowly add dry and mix well. Drop by Tablespoonfuls on
greased cookie sheet. Bake 10 min at 400 degrees.

Filling
2 egg whites
2 teas. vanilla
2 Tablespoon powdered sugar
4 Tablespoons milk
4 Tablespoons flour
1 1/2 C shortening
Cream shortening, mix in rest of ingredients, beat well
add an additional 3 1/2 Cups of powder sugar.

Amish Christmas Sugar Cookies

Part One:

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs

Than mix all of part one.

Part Two:

1 tsp vanilla
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 1/2 cups flour

Part Two Prep:
Mix part two well.
Blend ingredients together, then chill. Flour hands,
then shape into balls and place on cookie sheet. Flatten
with bottom of chilled glass dipped in sugar. Sprinkle with
colored sugar. Bake at 350 degrees farenheit until edges are golden.

Tea for Cancer

NOTE:Do not replace Doctor recommended advice, nor do we know if this works or if it does not work. I would in my personal life possibly try it, as long as my doctor knew I was doing so because I would not want this to cause problems with other medications. If it would not mess up or replace the doctor's advise I would not see any harm in trying it.


1 tsp. slippery elm bark
1 tsp. sheep sorrel
Burdock root
1/2 tsp. rhubarb root in 5c. water

Directions:

Simmer for 1/2 hour.
Drink 1 cup everyday

This is an Amish recipe. We have no proof of its value.
We do not claim this to be a remedy of any kind.

Homemade Baby Wipes

1/2 roll bounty or brawny paper towels
1 1/2 T. baby shampoo
1 1/2 T. baby oil
1 1/2 tsp. rubbing alcohol
2 1/2 c. hot water

Directions:

Cut the roll of paper towels in half with an electric knife or bread knife.
Mix all 4 wet ingredients in an empty wipes box.
Put 1/2 the towel roll into box and close lid.
Turn container upside down until liquid is absorbed.

Amish Friendship Bread Recipe

1 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm water
2 c. sifted flour
1 tsp. salt

Directions:

Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night.

When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe.

Do not use metal spoon. Do not refrigerate. The day you receive the started mixture - do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends.

The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes.