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It is gorgeous here today, I am looking forward to attempting to accomplish a lot today!  Please pray for me as I battle a parasite I picked up in Africa!  This thing has really put up a fight and I need it to be gone!  Bill is on the road this week working hard to raise money for Christian Radio, I look forward to his return on Friday but until then my goal is to see what I can accomplish around here while he is gone.  I don’t know about you ladies but it is always easier for me to do deep cleaning or my Fall or Spring cleaning etc, while he is on the road.  🙂  In fact I think I will do a blog later this week just on tips I have found over the years for organizing and cleaning.  (hmmmm, not sure if that sounds like fun but we all know it does inevitably need to be done.)

Cheesy Tomato Chicken Skillet

Prep Time:  20 Min   Total Time: 25 Min

INGREDIENTS

2 cups uncooked pasta nuggets or radiatore (7 oz)
3/4 lb chicken breast strips for stir-fry
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups chopped plum (Roma) tomatoes (4 to 5 medium)
1/2 cup milk
2 tablespoons chopped fresh basil
1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS

1Cook pasta as directed on package. Drain; cover to keep warm.2Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to medium; stir in soup, tomatoes, milk and basil.3Stir in cooked pasta. Cook about 8 minutes, stirring occasionally, until bubbly and thoroughly heated. Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted, 2 to 3 minutes.
Italian plum tomatoes, also called Roma tomatoes, are small, oval tomatoes that retain their shape when cooked.
Zucchini Chocolate Cake
Prep Time: 25 Min  Bake Time:  45 Min  + Cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup 2% milk
  • 1/2 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • Confectioners’ sugar

Directions

  • In a large bowl, beat the butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Combine milk and buttermilk. In another bowl, combine the flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini.
  • Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar. Yield: 15 servings.
Have blessed day today and look for the Meringue Topped Banana pudding later this week!
God Bless,
Janet Scott

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It is an overcast day, great for some good reading AND I don’t know about you but lately I am thinking I don’t want to see another grilled hamburger for the rest of the Summer.  I know I will change my mind in a day or two but for now, I need something different and I think this Chicken burger is just the thing!  I am going to post my recipes this morning and I will be back this afternoon with some great reading ideas!  Tomorrow I will post reading for all ages ideas as well, I have to admit when it comes to reading I am having a difficult time thinking of the transition from a book to an electronic reader of sorts but they are growing in popularity  and it is the world our children and grandchildren are growing up in so it may be time for some of us to check into the Nook reader for children if it is the right answer to get them hooked on reading, let me know your thoughts on that!

Chicken Florentine Burgers

Prep Time: 25 Min  + Grilling and Cooling: 10

Ingredients

  • 1-1/2 cups chopped sweet onions
  • 1-1/2 cups dry white wine or reduced-sodium chicken broth
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2/3 cup dry bread crumbs
  • 1/4 cup plus 6 tablespoons shredded Gruyere or Swiss cheese, divided
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound ground chicken
  • 3/4 pound extra-lean ground turkey
  • 6 whole wheat hamburger buns, split
  • 6 slices tomato
  • 1 cup fresh baby spinach

Directions

  • Place the onion, wine and garlic in a small saucepan. Bring to a boil; cook until wine is reduced to about 1/4 cup. Cool to room temperature.
  • In a large bowl, combine the spinach, bread crumbs, 1/4 cup cheese, mustard, salt, pepper and onion mixture. Crumble meat over mixture and mix well. Shape into six patties.Free Issue Offer
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns with tomato, spinach and remaining cheese. Yield: 6 servings.
Country Style Vanilla Ice Cream
Prep Time:  20 Min  + Chilling Time and Freezing

Ingredients

  • 6 cups cold 2% milk, divided
  • 2 cups sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • In a large saucepan, heat 2-1/2 cups milk to 175°; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla.
  • Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2-1/2 quarts.
Have a great day and I will be back with those books!
God Bless,
Janet Scott

 

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It is good to be back and able to connect with the internet once again!  Yay!  I have found some amazing and wonderfully cool recipes for summer to share with you!  I hope you have an incredible day and find a way to stay cool!

 

Strawberry Spritzer

Prep/Total Time:  10 Min

Ingredients

  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 2 liters lemon-lime soda, chilled
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed

Directions

  • Place the strawberries in a blender; cover and process until pureed. Pour into a large pitcher; stir in the soda and lemonade concentrate. Serve immediately. Yield: 2-1/2 quarts.

Triple Berry Crumb Pie

Prep Time:  30 Min  Bake 55 Min + Cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups ground hazelnuts
  • 1 cup sugar, divided
  • 3/4 cup cold butter, cubed
  • 2 cups fresh blackberries
  • 2 cups fresh blueberries
  • 2 cups fresh strawberries, sliced
  • 3 tablespoons cornstarch

Directions

  • In a large bowl, combine the flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate.
  • Place the berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture.
  • Bake at 375° for 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Yield: 8 servings.

Frozen Ice Cream Delight

Prep Time:  30 Min.  + Cooling

Ingredients

  • 2-1/2 cups cream-filled chocolate sandwich cookie crumbs, divided
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 gallon chocolate, coffee or vanilla ice cream, softened
  • 2 cups confectioners’ sugar
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups salted peanuts
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • Combine 2 cups cookie crumbs with butter and sugar. Press onto the bottom of a 13-in. x 9-in. dish. Freeze for 15 minutes.
  • Spread ice cream over crumbs; freeze until firm, about 3 hours.
  • In a small saucepan, combine the confectioners’ sugar, chocolate chips, butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature.
  • Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining cookie crumbs. Freeze for at least 3 hours before serving. Yield: 12-16 servings.

I will be back with more fun stuff tomorrow!

God Bless,

Janet Scott

 

 

 

 

 

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It has been very hot and humid here lately and it is raining this morning.  Hopefully that will reduce the humidity tomorrow, doubtful but worth a wish.  🙂  Anyhow it is a good day to share some desserts that are nice and cool!

If you have children one thing my kids used to love to do in the summer was fill ice cube trays with juice, cover the trays with handi wrap or tinfoil and poke toothpicks through and freeze them to make their own “popscicles”!  It is a great icy cold dessert and you know exactly what is in them.  You can also freeze orange juice in an ice cube tray and add them to your lemonade or punch! 

Strawberry Cheesecake Sundae

Prep/Total Time:  15 Min

 

Ingredients

  • 1 cup sliced fresh strawberries
  • 1 tablespoon sugar
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon 2% milk
  • 1-1/3 cups vanilla ice cream
  • 2 tablespoons graham cracker crumbs
  • Dash ground cinnamon

Directions

  • In a small bowl, combine strawberries and sugar; set aside. In another bowl, beat the cream cheese, confectioners’ sugar and milk until smooth.
  • Spoon ice cream into two dessert dishes; layer each with 1/4 cup strawberries. Top with cream cheese mixture and remaining strawberries. Combine cracker crumbs and cinnamon; sprinkle over sundaes. Yield: 2 servings.

 

Blueberry Cheesecake Icecream

Servings:  16        Prep Time:  55 Min     +  Chilling Process:  20 MIn.  Plus Freezing

 

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice

  • GRAHAM CRACKER MIXTURE:
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted

  • ICE CREAM:
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Directions

  • In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  • In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
  • Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
  • Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.

I hope you can stay cool today! 

God Bless,

Janet Scott

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It is a gorgeous day here even though it is considerably hot and humid!  You know the air was turned down too low over night when you have to open a window in the morning to get the temp up to a level that you aren’t shivering in a sweatshirt!  LOL  I have the urge today after having my devotions to bring some of the simple things in life that I enjoy back into my life.  Bill and I have a tendency to get too busy and we forget to relax and enjoy so today that is my goal. 

Here are a couple simple beauty tips I have learned over the years and from my years of cosmetology:

1)  Remember to change your Mascara once a month, not only does it start to dry up and not look right but you can get infections in your eyes using old Mascara.  Also be careful whose mascara you are using because infections and other viruses and diseases can be shared by using someone elses mascara.

2)  If you are looking for an inexpensive and yet affective make up remover that won’t burn your eyes and make them water buy a bottle of Baby shampoo or Wash that is “no more tears”.  It is gentle and will quickly and easily remove your makeup at a fraction of the cost of most makeup removers out there.

3)  Some shampoos and conditioners can create a heavy wax build up on your hair making chemical treatments less affective (perms, coloring etc) In fact some shampoos and conditioners can create so much of a build up of wax your hair can become brittle!  Try rinsing your hair with vinegar if you are having a problem with this before you do any chemical treatments on your hair. 

Sunny Orange Lemonade

Prep Time:  5 Min.    Cook Time:  15 Min  + Chilling

Ingredients

  • 4-1/4 cups water, divided
  • 1 cup sugar
  • 3/4 cup lemon juice (about 4 lemons)
  • 3/4 cup orange juice (about 3 oranges)
  • 2 teaspoons grated lemon peel
  • 1 teaspoon grated orange peel
  • Ice cubes
  • Lemon slices, optional

Directions

  • In a small saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool.
  • Transfer to a pitcher; add lemon and orange juices and peels. Cover and refrigerate for at least 1 hour.
  • Stir in the remaining water. Serve over ice. Garnish with lemon if desired. Yield: 6-8 servings.

Steak Burritos

Prep/Total Time:  30 Min

 

Ingredients

  • 4 ounces beef flank steak
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon canola oil
  • 2 flour tortillas (8 inches), warmed
  • 1/2 cup cold cooked rice
  • 1/2 medium ripe avocado, peeled and diced
  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons sour cream
  • 1 tablespoon salsa
  • 1 tablespoon finely chopped onion
  • 1-1/2 teaspoons minced fresh cilantro

Directions

  • Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  • Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion and cilantro. Roll up; serve immediately. Yield: 2 servings.

 

No Bake Cookies

Ingredients:

  • 2 Cups Sugar
  • 1/4 C. Cocoa
  • 1/2 C. Milk
  • 1/2 C. Margarine or Butter
  • 1/2 C. Peanut Butter
  • 1/2 tsp Vanilla
  • 3 C. Quick Oats

Directions:

Combine sugar, cocoa, milk and butter in a saucepan.  Bring to a boil and boil for 1 Min., stirring constantly.  Remove from heat and stir in remaining ingredients, mixing well.  Drop by Tablespoon onto wax paper.  Cool and enjoy! 

I hope your day is blessed beyond what you could have imagined!

God Bless,

Janet Scott

 

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Are you ready for the weekend?  I am headed to Cosco today with Bill to look for more of those grilling planks I was telling you about the other day because our local grocery store was out. They seem to run off the shelves so if you are looking for them, I would head out today!  If you haven’t already checked out my Bible Study for today please do so.

Let’s start with a tip of the day for grilling:  Meat and poultry should rest for at least a few minutes before slicing or serving. What does this mean? Well, without getting too technical about anatomy or chemistry, if you cut into the flesh right as it comes off the heat, the hot juices will run out all over your cutting board. If you wait a few minutes to let them thicken just a bit, they’ll stay in the meat. You may feel like the food is getting cold, but actually it’s still cooking. Cover it up with foil and let it rest for at least 5 minutes. Fish does not need to rest and should be served immediately, as it loses heat very quickly.

Now let’s get to those recipes: 

Ok, for our first recipe I do not have a picture it is a rub that you can use for your steaks.  Bill and I love one of the Steakhouses here in our area and they have a coffee rubbed Filet that is similar to this:

Coffee Rubbed Filet Mignon

¼ cup ancho chile powder
¼ cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chile de arbol powder
4 filet mignon, 12 ounces each
2 tablespoons canola oil

1. Combine all spices in a bowl. 
2. Season one side of each filet with a heaping tablespoon of the rub. Heat the oil in a large sauté pan over high heat until smoking. Place the filet in the pan, rub-side down and cook until a crust has formed, 2 minutes. Turn the steak over, reduce heat to medium and continue cooking to medium-rare doneness, about 6-7 minutes. Remove from the pan and let rest 5 minutes before serving. 


Tossed Salad with Rasberries

Prep/Total Time:  15 Min

 

Ingredients

  • 9 cups torn mixed salad greens
  • 3 cups fresh or frozen unsweetened raspberries
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 1/8 teaspoon salt
  • Dash pepper

Directions

  • In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds. In a small bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat. Yield: 12 servings.

Sticky Barbeque Ribs

Prep Time:  10 Min   Bake:  1 Hour 2o Min

 

Ingredients

  • 3/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-1/2 to 4-1/2 pounds pork spareribs (2 racks)

  • SAUCE:
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 small onion, chopped
  • 1 cup water
  • 1/2 cup light corn syrup
  • 1/2 cup ketchup
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon ground cinnamon

Directions

  • Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 325° for 30-35 minutes; drain. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer or until meat is tender, basting occasionally. Cut into serving-size pieces. Yield: 6-8 servings.

 

Cake and Berry Campfire Cobbler

Prep:  10 Min   Grill:  30

 

Ingredients

  • 2 cans (21 ounces each) raspberry pie filling
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1-1/4 cups water
  • 1/2 cup canola oil
  • Vanilla ice cream, optional

Directions

  • Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.
  • Line a Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
  • Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
  • Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired. Yield: 12 servings.

Here is another Dessert that I do not have a picture of but it is courtesy of my sister Josie!  Her husband’s birthday is on the Fourth of July and this always made a festive birthday cake for his birthday as well as our freedom.

Bake Time:  20 Min  + Cooling

 

Ingredients

  • 3/4 cup shortening
  • 2-1/4 cups sugar
  • 3 eggs
  • 1/2 oz red food coloring
  • 1/2 oz blue food coloring
  • 4 & 1/2 teaspoons white vinegar
  • 1  & 1/2 teaspoon butter flavoring
  • 1 and 1/2 teaspoon vanilla extract
  • 3-3/4 cups cake flour
  • 1/4 cup baking cocoa
  • 1 – 1/2 teaspoon baking soda
  • 1 -1/2 teaspoon salt
  • 1 -1/2 cup buttermilk

FROSTING:

 

  • 2 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 6 cups confectioners’ sugar
  •  teaspoons vanilla extract

Directions

  • In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vinegar, butter flavoring and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Divide batter into 3 bowls;  add red food coloring and cocoa to one bowl and blue food coloring in another leaving the other batter white.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. 

Berry Cheesecake Pie

Prep Time:  20 Min  Bake Time:  30 Min + Cooling

Ingredients

  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup strawberry jelly
  • 1 cup whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Directions

  • Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
  • For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
  • Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
  • In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. 

I hope you have an incredibly blessed Fourth of July Weekend! 

God Bless,

Janet Scott

 

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I love the 4th of July and any other time we can celebrate what a great country we live in!  And first of all for the record and for NBC:  “I pledge allegiance to the flag of the United States of America and to the republic for which it stands: one nation UNDER G O D, indivisible, with Liberty and Justice for all”.  After having seen what other countries have to offer I am even more patriotic and grateful for our Nation!  It really does need to come back to God though!  Ok, so now on to some amazing recipes and please keep checking back because as I get more 4th recipes and grilling ideas I will keep updating!  If you have some you would like to share please email them to me at janet@freeourfamily.com and if you would like to send a picture of it as well please do so.

Mexican Salsa

Prep Time:  40 Min

 

Ingredients

  • 3 jalapeno peppers
  • 1 medium onion, quartered
  • 1 garlic clove, halved
  • 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
  • 4 fresh cilantro sprigs
  • 1/2 teaspoon salt
  • Tortilla chips

Directions

  • Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
  • Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
  • Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.

Firecracker Cupcakes

 

Ingredients

  • 5 red pull-and-peel licorice
  • 6 drops red food coloring
  • 1 cup flaked coconut, divided
  • 4 drops blue food coloring
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 24 cupcakes
  • Assorted red and blue sprinkles, optional

Directions

  • Cut each licorice twist into five pieces; pull apart one end of each to make firecracker fuses. Set aside.
  • In a resealable plastic bag, combine 1/4 teaspoon water and red food coloring; add 1/2 cup coconut. Seal bag and shake to tint coconut. In another bag, combine 1/4 teaspoon water and blue food coloring; add remaining coconut. Seal bag and shake to tint.
  • Spread whipped topping over cupcakes; decorate with coconut or sprinkles as desired. Insert firecraker fuses into tops. Refrigerate until serving. Yield: 2 dozen.

Patriotic Trifle

Prep Time:  30 Min + Chilling

 

Ingredients

  • 1 package (3 ounces) berry blue gelatin
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 2 cups cold whole milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 pint fresh blueberries
  • 1 quart fresh strawberries, quartered
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

  • In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
  • Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
  • Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.

Lemon Berry Shortcake

Prep Time:  30 Min  Bake:  20 Min  + Cooling

 

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup sliced fresh strawberries

  • TOPPING:
  • 1-1/2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 2 cups reduced-fat whipped topping

Directions

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For topping, in a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving. Spread whipped topping over cake. Drain strawberries; arrange over top. Yield: 8 servings.

 I will be adding some more recipes as I get them over the next few days so keep checking back and I will look for extra grilling tips as well so please feel free to pass those on as well!  One grill tip that Bill and I have found to be priceless when it comes to the flavor of any meat we choose to grill is:

Go to Costco or maybe even your local grocery store and check in either the meat section or grilling section to see if they sell “Planks” for grilling.  I have found long ones for steaks, chicken, ribs or fish and then little square ones that can be used for burgers or chicken etc.  They need to be soaked in water for a while before you start grilling so they don’t catch on fire, but the difference in the taste of your meats will shock you!  I am headed to Costco today to see if they have any more so we are ready for Monday!  The only downfall of course is that they are only good for 2-3 times maximum, Bill and I have difficulty with our new grill getting past once – “we” always seem to catch them on fire.  🙂 

Have a great day and I will be back soon with more!

God Bless,

Janet Scott

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