1 8-oz. tub strawberry-flavored cream cheese, softened
1 7-oz. jar marshmallow creme
Combine ingredients in bowl and mix until well combined. Serve with fruit.
Note: This dip goes especially well with fresh apples, strawberries, or pineapple.
Harvard Beets
I feel bad for the beet; it is not a pretty vegetable and its deep red color notoriously stains. But the beet has entered the pop culture lexicon thanks to the Schrute family beet farm. This recipe creates a yummy sweet sauce to accompany the beets. Growing up, this dish was usually served alongside roast beef for Sunday dinners.
1 Tbsp. cornstarch
4 tsp. sugar
1/2 tsp. salt
dash pepper
2/3 C. liquid (beet juice plus water to equal 2/3 C.)
1 Tbsp. vinegar
1 large can diced beets, drained (approx. 2 cups)
Mix cornstarch, sugar, salt, and pepper. Combine beet liquid and vinegar; slowly blend into cornstarch mixture. Place over medium heat and bring to a boil; boil for 1 minute. Add beets and heat through. Serves 4.
1 Tbsp. cornstarch
4 tsp. sugar
1/2 tsp. salt
dash pepper
2/3 C. liquid (beet juice plus water to equal 2/3 C.)
1 Tbsp. vinegar
1 large can diced beets, drained (approx. 2 cups)
Mix cornstarch, sugar, salt, and pepper. Combine beet liquid and vinegar; slowly blend into cornstarch mixture. Place over medium heat and bring to a boil; boil for 1 minute. Add beets and heat through. Serves 4.
Chocolate Sauce
6 Tbsp. cocoa
2 Tbsp. shortening
4 Tbsp. margarine
2 C. sugar
4 Tbsp. light corn syrup
2/3 C. boiling water
In saucepan, melt cocoa with shortening and margarine. Stir in sugar and corn syrup until well blended. Stir in boiling water. Over medium heat, heat mixture to boiling. Reduce heat to medium-low and boil gently for 3-4 minutes. DO NOT STIR. Serve hot over ice cream.
2 Tbsp. shortening
4 Tbsp. margarine
2 C. sugar
4 Tbsp. light corn syrup
2/3 C. boiling water
In saucepan, melt cocoa with shortening and margarine. Stir in sugar and corn syrup until well blended. Stir in boiling water. Over medium heat, heat mixture to boiling. Reduce heat to medium-low and boil gently for 3-4 minutes. DO NOT STIR. Serve hot over ice cream.
Corn Chowder
I adapted this recipe from a clam chowder recipe.
1 small onion, finely chopped
4-5 large baking potatoes, diced
1 can whole kernel corn, undrained
3/4 C. butter (no substitutions)
3/4 C. flour
1 quart half & half (regular or fat-free)
Place onion and potatoes into large pot. Drain water from corn over onions and potatoes. Add enough tap water to barely cover onions and potatoes and simmer over medium heat until potatoes are tender (about 20 minutes). Meanwhile, melt butter in 2-quart saucepan. Add flour and cook for 1-2 minutes, stirring constantly. Stir in half & half and cook until mixture is smooth and thick, stirring constantly with a wire whisk. Add thickened half & half to pot with potatoes and onion. Add canned corn and stir thoroughly. Season with salt and pepper to taste.
Note: To save time, I usually do not peel the potatoes for this soup.
Variation: Omit the canned corn for cream of potato soup. Top with bacon, cheese, and/or sliced green onions.
1 small onion, finely chopped
4-5 large baking potatoes, diced
1 can whole kernel corn, undrained
3/4 C. butter (no substitutions)
3/4 C. flour
1 quart half & half (regular or fat-free)
Place onion and potatoes into large pot. Drain water from corn over onions and potatoes. Add enough tap water to barely cover onions and potatoes and simmer over medium heat until potatoes are tender (about 20 minutes). Meanwhile, melt butter in 2-quart saucepan. Add flour and cook for 1-2 minutes, stirring constantly. Stir in half & half and cook until mixture is smooth and thick, stirring constantly with a wire whisk. Add thickened half & half to pot with potatoes and onion. Add canned corn and stir thoroughly. Season with salt and pepper to taste.
Note: To save time, I usually do not peel the potatoes for this soup.
Variation: Omit the canned corn for cream of potato soup. Top with bacon, cheese, and/or sliced green onions.
Pretzel-Bottom Jello Salad
This recipe was given to our family by our neighbors. It has become a Thanksgiving staple.
1 to 1-1/4 C. crushed pretzels
1/2 C. melted butter
1/2 C. sugar
1 C. powdered sugar
1 8-oz. package cream cheese, softened
1 8-oz. container Cool Whip, thawed
1 large package strawberry Jello
2 C. boiling water
1 square frozen strawberries, mashed
Butter a 9x13-inch pan. Mix crushed pretzels with melted butter and sugar. Pat mixture into bottom of prepared pan. Bake at 350 degrees for 3-5 minutes. Cool. Combined powdered sugar and cream cheese. Mix well. Fold in Cool Whip. Spread over pretzel crust. Dissolve Jello in boiling water. Add mashed strawberries. Let Jello cool so it will not melt the cream cheese layer. Pour over cream cheese layer. Chill.
1 to 1-1/4 C. crushed pretzels
1/2 C. melted butter
1/2 C. sugar
1 C. powdered sugar
1 8-oz. package cream cheese, softened
1 8-oz. container Cool Whip, thawed
1 large package strawberry Jello
2 C. boiling water
1 square frozen strawberries, mashed
Butter a 9x13-inch pan. Mix crushed pretzels with melted butter and sugar. Pat mixture into bottom of prepared pan. Bake at 350 degrees for 3-5 minutes. Cool. Combined powdered sugar and cream cheese. Mix well. Fold in Cool Whip. Spread over pretzel crust. Dissolve Jello in boiling water. Add mashed strawberries. Let Jello cool so it will not melt the cream cheese layer. Pour over cream cheese layer. Chill.
Taco Salad
This is one of my favorite recipes to make during summer because there is no cooking involved!
1 bag shredded lettuce
2 tomatoes, diced
8 oz. shredded cheddar cheese
1 small can pork and beans
1 small onion, finely chopped
1 small bottle Catalina dressing
1 bag chili-cheese flavored Fritos corn chips
Mix all ingredients together except corn chips. To serve, spoon salad into serving bowl and top with crushed Fritos.
1 bag shredded lettuce
2 tomatoes, diced
8 oz. shredded cheddar cheese
1 small can pork and beans
1 small onion, finely chopped
1 small bottle Catalina dressing
1 bag chili-cheese flavored Fritos corn chips
Mix all ingredients together except corn chips. To serve, spoon salad into serving bowl and top with crushed Fritos.
Philly Cheesesteak Tortillas
This recipe is adapted from a recipe using elk meat that our family received from a friend of my dad.
2 lbs. hamburger
2 Tbsp. soy sauce
pepper to taste
1 onion, sliced
1 green pepper, sliced long
1 package pepper jack cheese
1/2 lb. fresh mushrooms, sliced
Brown ground beef in skillet. Put in crock pot; add soy sauce, pepper, onion, and green pepper. Cook on low for 7 hours or high for 4 hours. One hour before cooking is finished, add cheese and mushrooms. Serve with warmed flour tortillas spread with sour cream.
2 lbs. hamburger
2 Tbsp. soy sauce
pepper to taste
1 onion, sliced
1 green pepper, sliced long
1 package pepper jack cheese
1/2 lb. fresh mushrooms, sliced
Brown ground beef in skillet. Put in crock pot; add soy sauce, pepper, onion, and green pepper. Cook on low for 7 hours or high for 4 hours. One hour before cooking is finished, add cheese and mushrooms. Serve with warmed flour tortillas spread with sour cream.