Nancy's Fresh Strawberry Pie

1  Cup Sugar
2 Tablespoons Corn Starch
1/4 cup water
pinch of salt
1 tsp lemon juice

Slice fresh strawberries into a  baked pie crust.

Crush enough strawberries to make 3/4 to 1 cup.  Add 1 cup sugar and heat to boiling. Mix corn starch and 1/4 cup water and add to crushed strawberries.  Boil until it thickens about 1 minute.   Add 1 tsp lemon juice and some red food coloring if desired.
Cool.  Pour this over the top of the  whole, or sliced strawberries in pie shell.

Nancy's Lemon Meringue Pie

9" pie shell, cooled
1 cup sugar
1/3 cup cornstarch
1 1/2 cup water
3 beaten egg yolks
3 Tbs butter
1/4 cup lemon juice
1 Tbs lemon rind, if desired
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp lemon extract

In pot, combine 1 1/2 cup water, 1 cup sugar, and cornstarch. Cook slowly stirring constantly until mixture thickens and boils. Boil for 1 min. Place egg yolk in a bowl. Stir part of hot mixture gradually into egg yolks, then put combination back into pot. Remove from heat. Stir until smooth. Blend in buter, lemon juice, and rind. Pour filling into shell. In a separate bowl, combine egg whites and cream of tartar. Beat till frothy. Slowly beat in 1/4 c. sugar. Beat until stiff and sugar dissolves. Beat in lemon extract, spoon onto pie. Bake at 400F degrees for 8-10 mins until lightly browned.

Nancy's Pie Crust

3 Cups flour
1 Cup shortening
1 tsp salt
1 egg
3 Tbl vinegar
4 Tbl water

Cut flour, shortening and salt until separated. IN separate bowl, mix water, egg, and vinegar. Mix into flour mixture.  Add 1-2 tsp water as needed to make it spread easier.  Makes 2 crusts or 1 top and 1 bottom.

PRE-BAKE: If a pre-baked crust is needed, bake at 400F for 10-12 mins or until lightly browned.

Homemade Bread Stuffing

3/4  cup minced onion

1 1/2 cups chopped celery (stalks and leaves)

1 cup butter

9 cups bread cubes (I cut a loaf of bread into cubes and let dry overnight)

2 teaspoons salt

1 1/2 tsp crushed sage leaves

1 tsp thyme leaves

1/2 tsp pepper

In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting.  Or can bake dressing  in a 9 X 13 pan and bake separately from turkey.

LINKS

Natalie gave me a link to a site to order Mexican vanilla on line, knowing that I won't be using it and afraid of losing track of it I wondered how I could save it for later use. I came up with this idea that we can use this post to add links to products we like to order and share with others.

or just add new posts and label them links.

Add your links to products you like to order.

Mexican Vanilla

http://www.beanilla.com/vanilla-extract-c-26.html

SALMON WITH PINEAPPLE RICE

Salmon

• 1/4 cup packed light-brown sugar
• 1/4 cup olive oil
• 3 tablespoons soy sauce (GF Tamari Sauce)
  
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine, or water
• 2 pounds salmon fillet
• Lemon wedges, for serving

Directions

1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Pineapple Rice

• 2 cups uncooked basmati rice- {or brown}
  
• 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup fresh cilantro, leaves, coarsely chopped
• 1 red bell pepper, seeded and cut into 1/4-inch dice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 lime, cut into wedges, for garnish

Directions

1. Bring a medium saucepan of water to a boil. Stir in the rice, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water.
2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.

Chocolate Zucchini Cake

2 eggs
1 3/4 cups sugar
1/2 cup buttermilk
1 cup oil
1 tsp vanilla
2 cups zucchini
2 cups flour
1 tsp baking soda
4 T cocoa
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves

Mix. Bake in 9x13 pan at 350 for 45 minutes.

Cream Cheese Frosting

1/2 cup margarine/butter
4 oz. Cream cheese

Mix and add:
2 cups powdered sugar
1 tsp vanilla

Chocolate Chip Cheesecake

**This is a Weight Watcher Recipe and in my oven RIGHT now** :)

Update- This was DELICIOUS!!!

Ingredients:
-10 oreos crushed (Quick fix mama used an oreo pie crust, cause she didn't wanna have to crush the oreos lol)
-8oz fat free cream cheese (in the box)
-8oz light cream cheese (in the tub)
-1 cup of sugar (see we are allowed to have the good stuff!)
-2 tbsp all purpose flour
-1 cup cottage cheese
-2 tsp almond extract
-6 large egg whites
-3/4 cup MINI choc. chips

Instructions:
-Preheat oven to 325 degrees
-lightly coat spring form pan with cooking spray and spread cookie crumbs lightly over bottom of pan
-Using an electric mixer mix together cream cheeses until well blended then add sugar and flower and mix again.
-in a food processor or blender puree cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture and mix again.
-Add egg whites and mix once more.
-Stir in 1/2 cup of choc. chips.
-Pour into spring form pan and sprinkle remaining chips on top.
-Bake until cheesecake puffs and center is almost set. About 60 minutes.
-Let cool completely and then run knife around edges to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices.1 slice =6 points

Slow Cooker Cheesy Potato Soup Recipe

Found this on Pinterest and made it tonight. Super yummy!

INGREDIENTS:

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

DIRECTIONS:

1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Nancy's Fresh Strawberry Pie

1  Cup Sugar
2 Tablespoons Corn Starch
1/4 cup water
pinch of salt
1 tsp lemon juice

Slice fresh strawberries into a  baked pie crust.
Crush enough strawberries to make 3/4 to 1 cup.  
Add 1 cup sugar and heat to boiling. 
Mix corn starch and 1/4 cup water and add to crushed strawberries.  
Boil until it thickens about 1 minute.   
Add 1 tsp lemon juice and some red food coloring if desired. 
Cool.  
Pour this over the top of the  whole, or sliced strawberries in pie shell.

BAJA-STYLE SHRIMP TACOS

Marinade and Dressing
1/3 cup cilantro leaves, finely chopped
1/4 cup fresh lime juice
1/4 cup olive oil
1 TBS honey
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper

Tacos
1 pound cleaned medium shrimp (35-40 count)
4 Cups finely shredded cole slaw mix (or green and red cabbage)
1 package taco-size flour tortillas (8 per package)
1 cup prepared guacamole

1. Marinade and Dressing.
In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper.

2. Tacos. Heat broile to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In a second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinated for 10 minutes.

3. Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once.

4. Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw.
Repeat with all ingredients

Tilapia with Cucumber Mint Relish

Tilapia with Cucumber Mint Relish

I got this recipe from a blog that I follow. It is really yummy. I only tried the fish but my mom tried it with the relish and really liked it.

Coconut, Mint, and Chive Relish:

1 1/2 cups peeled and chopped English Cucumber
3/4 teaspoon salt
3/4 cup chopped fresh chives
1/2 cup sweetened flaked coconut
2 Tablespoons finely chopped fresh mint
2 Tablespoons finely chopped fresh cilantro
1-2 jalapeno peppers seeded and minced
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon peanut oil
1 teaspoon mustard seeds

Fish:
2 teaspoons grated lime rind
1 1/2 Tablespoons fresh lime juice
1 teaspoon peanut oil (I used olive oil)
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper (I only used half this because I don't like things very hot)
6 ( 6 ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Cooking spray
lime wedges

I haven't tried this but it sounds good.
Coconut Rice:

1 cup coconut milk
1 1/2 cups water
1 teaspoon salt

1 cup white rice (not instant)

1 Tablespoon sugar

1. Preheat Boiler

2. To prepare Coconut Rice: Combine 1 cup coconut milk, 1 1/2 cups water, and 1 teaspoon salt in a pot over medium-high heat and bring to a boil, stirring OFTEN. Once it is boiling, add the rice and reduce heat to a simmer. Cover and cook 20-25 minutes. Once rice is cooked add 1 Tablespoon of sugar, sprinkle on top and let it soak in for a few minutes.
3. To prepare relish: Combine cucumber, chives, coconut, mint, cilantro, and jalapeno. Stir in 3/4 teaspoon salt, 2 Tablespoons of lime juice, and 1/2 teaspoon cumin. Heat 1 teaspoon peanut oil in a skillet over medium-high heat. Add mustard seeds; saute 30 seconds or until seeds begin to pop. Add to cucumber mixture. Set aside
5. To prepare fish: Combine lime rind, lime juice, peanut oil, cumin, and red pepper; rub evenly over fish. Sprinkle fish with 1/4 teaspoon of salt and pepper. Place fish on a baking sheet covered with aluminum foil (easier to clean up) and broil 7-10 minutes or until fish flakes easily when tested with a fork.

6. Serve fish over coconut rice topped with cucumber relish

Breakfast Cookies

When I was in college I had these dreams of having my own family and fixing them a nice breakfast every morning. I don't know why it was breakfast and not dinner, but that was my dream. Well I married a man who has been eating the same thing forever, chocolate chip eggo waffles with peanut butter and syrup. I did pretty good with James at first. Our friends were amazed when they watched him one morning and I gave them a whole serving of oatmeal and said he would eat the entire thing. And he did. But now James is the pickiest eater in the world and only eats waffles like his dad. So my dreams of fixing breakfast are out the window. But tonight I found this recipe. I made one and James actually ate two bites. It took me about 5 minutes to make it and I ate it for my before bed snack. It didn't sound very good at first. But it was. Anyway we tried the banana chocolate chip one with peanut butter on top. I would like to try the pumpkin one, but I don't think any of the other members of the family would.

Basket 411: Breakfast Cookies

Chicken Fajitas

Notes

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Ingredients

• 1 cup packed cilantro leaves, plus extra for serving
• 1/4 cup lime juice, about 2 limes
• 1/4 cup low-sodium chicken broth (GF)
  
• 3 scallions, cut into 1-inch pieces
• 2 cloves garlic
• 1 jalapeno, seeded if desired
• 1 tablespoon honey
• Kosher salt
• 1 1/2-pounds boneless skinless chicken breasts
• 1 red onion, sliced into 1/2-inch thick rounds
• 2 orange and/or yellow bell peppers, quartered, seeds removed
• 1 ripe avocado, halved, seeded and peeled
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/4 cup fat-free Greek Yogurt
• 12 corn tortillas

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.