Savory Salmon Loaf

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can red salmon (do not use pink salmon)
• 1 cup ground cracker crumb
• 2 tablespoons lemon juice
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 dash pepper
• 2/3 cup milk

Recipe

• 1 Preheat oven to 375*.
• 2 Drain and flake salmon.
• 3 Add other ingredients and mix lightly.
• 4 Pack mixture into a well- greased loaf pan (I use cooking spray).
• 5 Bake in 375* oven 1 hour.
• 6 Let stand 15 minutes before slicing.

Savory Soba Dipping Sauce Tsuke-Jiru)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3 cups dashi
• 3/4 cup soy sauce
• 3 tablespoons sugar
• 1/4 cup mirin

Recipe

• 1 Combine all ingredients in a medium saucepan over medium heat. Simmer (don't boil) 2 to 3 minutes or until sugar has dissolved. Remove from heat, stir in mirin, and cool to room temperature. Refrigerate until serving time. Refrigerate leftover sauce 2 to 3 days.

Strawberry Punch (Erdbeerbowle)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 lbs strawberries
• 3 1/2 ounces sugar
• 2 lemons
• 750 ml german white wine
• 750 ml german sparkling wine

Recipe

• 1 Wash strawberries, remove stems and cut in half. Put in a bowl and sprinkle with the sugar. Wash the lemon in warm water and peel off thin strips of rind with a sharp knife. Finely chop one peeled lemon rind strip and add the lemon juice and chopped rind to the strawberries. Refrigerate. After two hours (the sugar should be dissolved) pour off the resulting strawberry juice and put to one side. Pour wine on the strawberries until covered and refrigerate further for 2 hours. Shortly before serving add the strawberry juice, remaining wine, and sparkling wine and decorate the bowl with remaining lemon strips.

Salami

Super Simple Cranberry Tea

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 5
• 3 cups water
• 4 (2 g) green tea bags
• 1 (2 g) mint-flavored herbal tea bags
• 2 cups cranberry juice, chilled
• ice cube
• fresh mint leaves (optional) or fresh cranberries (optional)

Recipe

• 1 Boil water in a medium saucepan.
• 2 Remove from heat and add all tea bags.
• 3 Cover and let stand for 10 minutes.
• 4 Remove tea bags and then cover and chill for 2 hours.
• 5 Transfer tea to a pitcher and stir in cranberry juice.
• 6 If desired garnish with mint leaves or fresh cranberries.
• 7 Chill remaining tea for up to 2 days.

Rich Maple Creme Flan

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 eggs, beaten
• 2 cups whole milk
• 1/2 cup real maple syrup
• 1/4 cup sugar
• 2 tablespoons water

Recipe

• 1 Preheat oven to 350°F.
• 2 Mix beaten eggs, milk and maple syrup.
• 3 On the stove top, combine water and sugar.
• 4 Cook until sugar turns golden brown.
• 5 Line bottoms of custard cups with sugar syrup, about a tablespoon in each cup.
• 6 Discard leftovers.
• 7 If you are using a baking dish instead of custard cups line the bottom of the baking dish with sugar mixture.
• 8 Discard extra syrup.
• 9 Fill the cups/dish with custard mixture.
• 10 Bake in a water bath for around 1 hour or until a knife comes out clean from the center.
• 11 Chill for 3 hours before serving.

Strawberry Refrigerator Cake

Strawberry Panna Cotta

Total Time: 5 hrs 25 mins Preparation Time: 25 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 lb strawberry, hulled
• 1/2 cup plus 1 tbsp. sugar
• 1/2 teaspoon vanilla extract
• 1 (1 ounce) packet unflavored gelatin
• 1/4 cup water
• 1 1/2 cups whole milk
• 1 cup heavy whipping cream
• sliced strawberry

Recipe

• 1 Lightly grease eight 4-oz. ramekins or cups with nonstick cooking spray.
• 2 Puree strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla; Remove 1 cup for the panna cotta; reserve remaining puree.
• 3 Sprinkle gelatin over 1/4 cup water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; Transfer to a 1-qt. glass measure; stir in reserved 1 cup strawberry puree and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days.
• 4 To unmold, run a small knife around each; invert onto plates, gently shaking to remove. Spoon some of the reserved strawberry sauce onto panna cotta. Garnish with sliced strawberries.

Super Simple Grilled Corn on the Cob (No Foil, No Husks)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 ears corn
• salt
• butter-flavored cooking spray

Recipe

• 1 Shuck corn (remove husks) and remove silk.
• 2 Spray each ear with veg. spray.
• 3 Place directly over heat on medium-hot grill.
• 4 Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots.
• 5 Add salt and serve with favorite butter or flavored butter.

Spinach Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 ounces spinach
• 8 ounces tofu
• 4 ounces onions
• 2 ounces garlic
• 4 ounces red peppers
• 4 ounces shiitake mushrooms
• 1 tablespoon ground pepper
• 1 tablespoon nutmeg
• 1 tablespoon lemon juice

Recipe

• 1 Saute onion, garlic, red pepper, and mushrooms.
• 2 Drain and cut up spinach.
• 3 Crumble and drain tofu.
• 4 Blend all ingredients.
• 5 Smooth into a pie pan, or fill a large muffin tin for individual pies.
• 6 Bake at 350 degrees for about one hour.

Salami and Scallion Biscuits

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 3 tablespoons unsalted butter, cubed and chilled
• 1/4 cup chopped salami, soppressata recommended
• 2 tablespoons chopped scallions
• 3/4 cup heavy cream
• butter, softened, for brushing

Recipe

• 1 Preheat oven to 375 deg.
• 2 In a large bowl, whisk together the dry ingredients.
• 3 Cut in the butter, and add the scallions and salami., and combine gently.
• 4 Pour in the cream and combine until a shaggy dough forms.
• 5 Turn out onto a lightly floured surface and knead briefly, 3 to 5 turns, just until the dough comes together.
• 6 Pat out into a 1 inch thick rectangle, and cut out biscuits with a 2 inch biscuit cutter. Reroll scraps and cut out additional biscuits.
• 7 Transfer to a baking sheet and brush with additional softened butter.
• 8 Bake for 15 to 20 minutes, or until lightly browned.
• 9 If you have made these ahead and refrigerated, they will take 25 to 30 minutes to bake.

Strawberry Pineapple Upside-Down Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 (21 ounce) can strawberry pie filling
• 4 eggs
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (8 ounce) can crushed pineapple with juice
• 5 tablespoons butter, melted
• 1/2 cup sliced almonds (optional)

Recipe

• 1 Preheat oven to 350 degrees.
• 2 Evenly coat a 13x9x2" pan with cooking spray.
• 3 Evenly spread pie filling over the bottom of the pan.
• 4 In a large bowl, beat eggs.
• 5 Stir in cake mix, pineapple with juice and butter.
• 6 Blend until well mixed.
• 7 Pour batter over filling.
• 8 Sprinkle evenly w/ almonds, if desired.
• 9 Bake for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.
• 10 Let cool for 10 minutes.
• 11 Invert cake onto serving platter and serve warm.
• 12 Refrigerate.

Super Sausage Gravy and Cheater Biscuits

Total Time: 26 mins Preparation Time: 1 min Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 mary b's southern style frozen biscuits, baked as instructed
• 1 lb sausage, I prefer Bryan
• 2 tablespoons flour
• 2 cups whole milk
• salt and pepper

Recipe

• 1 First, cut 4 sausage patties off your sausage roll. Cook until done. Remove and keep warm. (This is optional, if you don't want a sausage patty on the side, you can just cut off enough sausage from the roll to equal 4 sausage patties -- my son always ask for a sausage patty on the side LOL).
• 2 Preheat the oven to 400 degrees and cook your biscuits.
• 3 Place the rest of the sausage in the skillet (do not use a non stick skillet, they don't make good gravy -- cast iron is preferred!) Break up the sausage so that it is in small pieces. Cook until there is no longer any pink color in the sausage. Remove any grease over 2 1/2 tbsp, but do not remove more than that!
• 4 Reduce the heat to low, and slowly stir in the flour. Stir until blended, and cook for about 1 minute.
• 5 Slowly stir in the milk, increasing the heat to medium high until boiling. You must constantly stir to keep from getting lumps in your gravy! Once it is boiling, reduce the heat, and continue to stir until your gravy reaches the desired consistency. For my house, this takes about 10 to 15 minutes, depending on the amount of grease in the sausage. Be sure to check your biscuits to make sure they are not getting overdone -- remove them from the oven when they are at your desired brownness.
• 6 Once the gravy has reached your desired thickness, sprinkle in the salt and pepper according to your taste. I've never tested this, but my mama and grandmama told me that if you add the salt and pepper too early, your gravy will be "flat". I don't know what that means, but I'm not about to break their rule!

Pakistani Shahi Daal and Tarka

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 200 -250 g lentils (1 1/2cups)
• 3 tablespoons tamarind paste
• 1 medium onion (sliced)
• 4 green chilies (whole)
• curry leaf (few)
• 2 tablespoons national shahi daal mixed spice
• 4 red chilies (whole)
• 1/2 teaspoon cumin seed (whole)
• 4 -6 curry leaves
• 1/2 cup oil or 1/2 cup ghee

Recipe

• 1 Soak tamarind in 1 1/2 cup of warm water.
• 2 Wash Daal and boil it with onion in 2 1/2 cups of water.
• 3 When Daal is tender, add Shahi Daal Spice Mix and blend thoroughly with a wooden spoon or in a blender.
• 4 Add tamarind juice, curry leaves and green chillies and cook.
• 5 When green chillies are tender daal is cooked.
• 6 For TARKA (Sizzle).
• 7 Heat oil/ghee and fry all he tarka ingredients until reddish brown.
• 8 Add to Daal.

Raisin Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 whole eggs
• 1 tablespoon vinegar
• 1/2 cup margarine
• 1 teaspoon vanilla
• 1 1/2 cups sugar
• 1 cup raisins
• 1 pinch salt

Recipe

• 1 Melt margarine.
• 2 beat eggs.
• 3 add sugar, vinegar to the eggs.
• 4 then add margarine vanilla, salt and raisins.
• 5 pour into unbaked pie shell.
• 6 bake 1 hour at 350.

Strawberry Lamb Chops

Strawberry Pretzel Squares

Super Scones

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 cups flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup butter
• 3/4 cup currants or 3/4 cup raisins
• 1 egg
• 1 teaspoon cream or 1 teaspoon milk
• 1 cup buttermilk

Recipe

• 1 Combine flour, sugar, baking powder, baking soda, and salt thoroughly.
• 2 Cut in butter to make fine crumbs.
• 3 Stir in currants.
• 4 In small bowl, beat egg lightly; remove 1 Tablespoon and combine with cream. Set aside.
• 5 Add buttermilk to remaining egg.
• 6 Add all at once to dry ingredients, stirring with a fork to make a soft, slightly sticky dough.
• 7 Gather into a ball and turn out onto a lightly floured surface.
• 8 Knead gently a few times until smooth.
• 9 Roll or pat to 1" thickness.
• 10 Cut into 3.5" or 2.5" rounds. (Don't twist!)
• 11 Place on ungreased baking sheet.
• 12 Brush tops with reserved egg mixture.
• 13 Bake in 425 degree Fahrenheit oven for about 15 minutes or until golden and baked through.
• 14 Serve fresh baked and warm if possible.

Spinach Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups Baby Spinach (chopped)
• 1 cup instant plain oatmeal (quaker)
• 3 tablespoons flour
• 3 tablespoons oil
• 4 tablespoons onions (minced)
• 1/2 cup milk
• 1/2 tablespoon garlic (minced)
• 2 plum tomatoes (chopped)
• 1/2 tablespoon salt
• 3 eggs (separated)

Recipe

• 1 Mix all the ingredients together in a bowl, but the egg whites.
• 2 Beat the egg white to a firm consistency.
• 3 Gently with a spoon add the egg whites.
• 4 Bake it in a buttered pan at 375 degrees for 30 minutes.

Strawberry Puffs With Cream

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 4 tablespoons shortening
• 3/4 cup flour
• 1 quart strawberry, hulled
• 1 cup sugar, to taste
• 16 ounces heavy cream, whipped with
• sugar, to taste

Recipe

• 1 Sift together flour, baking powder, salt and sugar. Blend in shortening.
• 2 Add milk, and toss until just blended.
• 3 Divide into 8 parts, place in greased muffins tins and flatten.
• 4 Bake at 475, for 12 minutes.
• 5 Mash strawberries with sugar.
• 6 Whip cream and sugar, to taste, until soft peaks form.
• 7 Remove puffs from pans, and let cool.
• 8 Cut puffs in half through the middle.
• 9 Place some strawberry sauce on each puff bottom.
• 10 Top with whipped cream.
• 11 Top with other half of puff, and more strawberry sauce.
• 12 Serve immediately.

Strawberry Preserves

Total Time: 12 hrs 15 mins Preparation Time: 12 hrs Cook Time: 15 mins

Ingredients

• 1 quart berries
• 2 1/2 cups sugar, divided

Recipe

• 1 Cap and rinse berries, place in a large colander.
• 2 Pour boiling water over berries and let drain 1 minute.
• 3 Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• 4 Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• 5 Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• 6 Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• 7 Cover with a 1/8 inch layer of paraffin. cover with lids.

Strawberry Rhubarb Coffee Cake

Raisin Sauce for Ham

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1/2 cup brown sugar
• 1/2 tablespoon dry mustard
• 1/2 tablespoon flour
• 1/4 cup raisins
• 1/4 apple cider vinegar
• 1 3/4 cups water

Recipe

• 1 Mix brown sugar, dry mustard and flour together in small bowl and pour into small sucepan.
• 2 Into saucepan add the rest of the ingredients and heat until mixture is bubbly.
• 3 Turn down heat to simmer, stirring the mixture , until thick and syrupy.
• 4 Serve as a side condiment to ham. Makes a wonderful sauce on the Easter Day table!

Strawberry Preserves

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 cups strawberries
• 1/4 cup sugar
• 1 tablespoon lemon juice

Recipe

• 1 Put berries in a small sauce pan. Add sugar and lemon juice.
• 2 Cook just until it starts to boil.
• 3 Turn heat to medium, stirring frequently and mashing berries.
• 4 After about 15 minutes most of the liquid should be cooked off. Cook until you reach your desired consistency.
• 5 Let cool. Put in container and refrigerate.
• 6 Enjoy your preserve within a week.

Savory Roasted Nuts

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 cups unsalted nuts
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt

Recipe

• 1 Toss ingredients together. Can use any kind of nuts but pecans hold flavor the best. Place on ungreased baking sheet. Bake at 300 degrees for 15 minutes.

Strawberry Rhubarb Gelatin Cups

Total Time: 3 hrs 25 mins Preparation Time: 15 mins Cook Time: 3 hrs 10 mins

Ingredients

• Servings: 4
• 1 lb fresh rhubarb, cleaned, cut into 1/2-inch-thick pieces
• 1/2 cup sugar
• 1 cup water
• 1 (3 ounce) package strawberry gelatin

Recipe

• 1 Toss rhubarb with sugar in a 3- or 4-quart saucepan and pour water over top.
• 2 Bring to a boil on medium heat, stirring occasionally. Once boiling, cook 2-3 minutes, stirring often, until rhubarb is tender. Remove from heat.
• 3 Add dry gelatin and stir 2 minutes or until completely dissolved. Pour into dessert cups.
• 4 Refrigerate 3 hours or until firm.

Savory Spiced Nuts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup walnuts
• 1 cup pecans
• 1/2 cup unroasted peanuts
• 2 1/2 tablespoons peanut oil
• 2 teaspoons dried rosemary
• 1 tablespoon vegan sugar (or granulated sugar)
• 2 teaspoons ground cumin
• 2 teaspoons mild chili powder
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper (optional)

Recipe

• 1 Preheat oven to 300 degrees F.
• 2 Place nuts in a mixing bowl.
• 3 Heat the oil in a small skillet with the rosemary until it becomes aromatic, then pour over nuts, and stir to coat evenly.
• 4 Blend the sugar, cumin, chili powder, salt, black pepper, and red pepper together in a small dish and sprinkle over the nuts, and toss to coat well.
• 5 Spread the nuts on a non-stick baking sheet and bake in the preheated oven for 15-20 minutes, or until the nuts are toasted, stirring nuts once during the cooking time.
• 6 Allow to cool, then store in an airtight container.

Slow Cooker Chili

Strawberry Pop Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 (18 ounce) package white cake mix
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (3 ounce) package strawberry Jell-O gelatin dessert
• 1 1/2 cups boiling water
• 1 (12 ounce) can strawberry soda
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (8 ounce) container Cool Whip
• 1 cup milk
• 1 pint strawberry (to garnish) (optional)

Recipe

• 1 Prepare white cake mix according to package directions.
• 2 Pour into a 9 x 13 baking pan.
• 3 Bake as directed.
• 4 When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
• 5 As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
• 6 Refrigerate.
• 7 To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
• 8 Spread over cooled cake.
• 9 Garnish with strawberries if desired.
• 10 Store in refrigerator.

Strawberry Rhubarb Jam

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 5 cups rhubarb, cut into pieces
• 2 cups sugar
• 1 (3 ounce) box strawberry gelatin (recipe did not specify what size, but the 6 ounce might make it to thick)

Recipe

• 1 Toss together the sugar and the rhubarb, and let the mixture sit for about ten minutes.
• 2 This will draw the juice out of the fruit.
• 3 Once the sugar is dissolved, put the mixture in a pan and bring it to a boil.
• 4 When the rhubarb has softened, add the gelatin and stir until it's completely dissolved.
• 5 Allow the jam to cool completely, then transfer it into mason jars.

Pumpkin Brigadeiros

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 14 fluid ounces low fat sweetened condensed milk
• 3/4 cup pure pumpkin puree
• 1 pinch kosher salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• candy sprinkles, for rolling

Recipe

• 1 Mix the condensed milk, pumpkin puree, salt and spice in a saucepan over medium heat.
• 2 Cook, stirring almost constantly to avoid burning, until thickened enough that the mixture easily clears the bottom and sides of the pan and barely oozes back to an even layer when stirred - about 10-12 minutes.
• 3 Remove from heat and with a sturdy spoon, beat in the vanilla by hand for 2 minutes.
• 4 Pour into a wax-paper lined 8” pan and chill at least 12 hours.
• 5 Wet your hands slightly with cold water and shape the candy into ½ tbsp sized balls, rolling each in sprinkles before placing into paper candy cups.
• 6 Store in the fridge.

Strawberry Rhubarb Compote- a Light Summer Dessert

Strawberry Party Punch

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1 (8 ounce) can frozen strawberry daiquiri concentrate, thawed
• 1 (12 ounce) can frozen lemonade, partially thawed
• 4 cups soda water or 4 cups ginger ale
• ice cube (lots!)
• fresh sliced strawberry
• vodka (any amount desired to taste)

Recipe

• 1 In a large glass punch bowl, combine the thawed Dacquiri mix and the thawed lemonade.
• 2 Add in the soda or ginger ale and vodka (if using) mix well to combine.
• 3 Add in ice.
• 4 Add/float the strawberry slices on top.
• 5 Enjoy!

Strawberry Rhubarb Dessert Bars

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups fresh rhubarb, sliced into 1-inch pieces (unsweetened frozen rhubarb may be used)
• 1 1/2 cups fresh strawberries, sliced
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 1/2 cups all-purpose flour
• 1 1/2 cups quick oats (old fashioned may be used, but not instant)
• 1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
• 3/4 cup butter, softened (12 tbs., or 1 1/2 sticks)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup confectioners' sugar
• 1 -2 tablespoon milk or 1 -2 tablespoon lemon juice

Recipe

• 1 Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
• 2 Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
• 3 Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
• 4 Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
• 5 Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
• 6 Set aside 1 1/2 cups of crumb mixture.
• 7 Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
• 8 Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
• 9 Cool completely (I pop pan in fridge for a bit if I'm short on time).
• 10 Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

Strawberry Protein Shake or Smoothie

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 4
• 12 ounces frozen unsweetened strawberries, quartered (16 large strawberries)
• 1 cup plain yogurt
• 2 cups orange juice (or 1 1/2 cups orange juice and 1/2 cup seltzer)
• 1 1/2 teaspoons vanilla extract
• 1/4 cup unflavored protein powder

Recipe

• 1 Combine half of the berries, yogurt, orange juice, vanilla, and protein powder in a blender and process until smooth, thick, and creamy, 1-2 minutes.
• 2 Repeat with the remaining ingredients.
• 3 Serve cold.

Slow Cooker Dulce De Leche

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• 1 (14 ounce) can sweetened condensed milk, unopened (not evaporated!)
• 1 gallon water

Recipe

• 1 Wash and remove the labels from your cans of sweetened condensed milk. Make sure the cans are undented and unopened.
• 2 Stand your cans up in the slow cooker and pour water in to cover cans fully.
• 3 Cook on low for at least 8 hours (I've gone up to 12 hours once when I forgot about the cans, results were still good). You could probably do this on high for 4-5 hours but I haven't tried it.
• 4 Allow to cool fully before opening the can. Store in refrigerator.
• 5 If you open the can and find that it's not golden enough (highly unlikely), scoop out contents into a saucepan and simmer on low until desired color.

Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb large scallop, rinsed and patted dry
• 1 bunch fresh Baby Spinach, rinsed (pre-bagged or bulk)
• 6 slices thick-cut bacon, cut into quarter inch strips
• 1 small red onion, small diced
• 2 garlic cloves, minced
• 1 cup white wine
• 2 tablespoons unsalted butter
• salt
• pepper
• garlic salt

Recipe

• 1 Sprinkle Scallops with salt/pepper/garlic salt and set aside.
• 2 In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
• 3 To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
• 4 Remove from pan to reserved paper towel where you put your cooked bacon crisps.
• 5 Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
• 6 Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
• 7 Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
• 8 Serve warm and enjoy!

Strawberry Pineapple Parfaits

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 3 cups whole fresh strawberries
• 4 tablespoons sugar
• 12 scoops vanilla ice cream
• 1 (8 ounce) can crushed pineapple
• Cool Whip

Recipe

• 1 Reserve 6 strawberries for garnish.
• 2 Slice the remaining strawberries and toss with sugar; let stand for 10 minutes.
• 3 Spoon half of the sliced berries into 6 parfait glasses.
• 4 Top with half of the ice cream and half of the pineapple.
• 5 Repeat layers.
• 6 Top with Cool Whip and reserved strawberries.
• 7 Serve immediately.

Strawberry Pineapple Cream Pie

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 3 1/4 ounces vanilla pudding mix (not instant)
• 1 1/2 cups whole milk
• 2/3 cup crushed pineapple, well drained
• 1 teaspoon vanilla
• 1/2 cup whipping cream
• 1 (9 inch) pie shells
• 1/2 cup fresh strawberries
• 1/2 cup water
• 1/4 cup white sugar
• 2 teaspoons cornstarch
• 2 1/2 cups fresh strawberries, washed hulled cut in half

Recipe

• 1 Prebake your pie crust and have cooled.
• 2 In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
• 3 Cool slightly without stirring.
• 4 Add well drained crushed pineapple.
• 5 Add in vanilla.
• 6 Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
• 7 Spread into the cooled pie shell.
• 8 Chill until set.
• 9 In a saucepot place the 1/2 cup berries and water.
• 10 Cook about two minutes, then remove and sieve.
• 11 Place back into saucepot.
• 12 Combine the sugar and cornstarch with the juices or puree in the saucepot.
• 13 Over low heat, stirring until thick and clear.
• 14 Add food colouring if desired to make a nice red.
• 15 Remove from heat.
• 16 Slice the 2 1/2 cups berries in half.
• 17 Place in a nice circular pattern berries cut side up onto the chilled pie.
• 18 Spoon the glaze over all the berries to glaze fruit.
• 19 Chill now for several hours.
• 20 Serve with additional whipped heavy cream.

Raisin Custard Pie

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 egg yolks
• 2 cups milk
• 1/2 cup raisins
• 2 teaspoons lemon juice
• 1 (9 inch) pie crusts, baked
• 3 egg whites
• 1/4 cup sugar

Recipe

• 1 In a medium saucepan, combine sugar and cornstarch.
• 2 Whisk in egg yolks and milk until throughly combined.
• 3 Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute,.
• 4 Remove pan from the heat.
• 5 Add raisins and lemon juice.
• 6 Pour into pie shell.
• 7 For meringue, beat egg whites in a small bowl until foamy.
• 8 Gradually add sugar, 1 tablespoon at a time, beating until stiff and glossy.
• 9 Spread over the pie filling.
• 10 Bake at 350°F for 10-15 minutes pr until lightly golden brown.
• 11 Store in the refrigerator.

Spinach Salad Dressing

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 slices bacon
• 1 1/2 teaspoons finely chopped shallots
• 1/2 cup red wine vinegar
• honey mustard

Recipe

• 1 Cook bacon, reserve 2 tsp of fab in skillet. Add shallot. Cook about 2 minutes. Whisk in vinegar and mustard. Season with salt and pepper. Pour over spinach salad.

Strawberry Peach Crisp

Strawberry Pineapple Frozen Yogurt

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 tablespoon unflavored gelatin (1 envelope)
• 1/4 cup cold water
• 1/2 cup sugar
• 2 cups plain low-fat yogurt
• 1 cup mashed fresh strawberries
• 1 cup crushed pineapple, drained

Recipe

• 1 In a small saucepan, sprinkle gelatin over water.
• 2 Let stand 5 minutes.
• 3 Heat gelatin over low heat until dissolved.
• 4 Add sugar and stir until dissolved- Let cool.
• 5 Stir in yogurt.
• 6 Refrigerate in shallow dish until thickened, about 45 minutes.
• 7 Add strawberries and pineapple and whip until light and fluffy, about 2 minutes with electric mixer.
• 8 Pour into freezer tray, without dividers, or cupcake papers and freeze until firm, about 2 hours.
• 9 Let stand at room temperature about 10 minutes before serving.

Strawberry Peach Compote in Sweet Wine Syrup

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 cups peach Chardonnay wine
• 6 tablespoons sugar
• 1 tablespoon amaretto liqueur
• 1/4 cup fresh blueberries (optional)
• 3 fresh peaches, washed and thinly sliced
• 1 pint strawberry, rinsed, dried, hulled and thinly sliced
• 6 scoops peach frozen yogurt or 6 scoops ice cream
• 1 (15 ounce) can whipped cream
• 6 sprigs fresh mint, for garnish

Recipe

• 1 In a 1-quart jar, combine peach Chardonnay, sugar and Amaretto.
• 2 Cover tightly and shake well to mix.
• 3 Chill for 1 hour.
• 4 Put a few blueberries, if desired, in each of 6 pieces of decorative crystal stemware, large wine glasses or other nice serving glasses or dishes.
• 5 Layer peaches and strawberries in stemware until about 2/3-full.
• 6 (Reserve some peach and strawberry slices for garnish.).
• 7 If using blueberries, sprinkle very lightly throughout, just to add a little extra color.
• 8 Pour Chardonnay mixture over fruit. Just before serving, add a scoop of frozen yogurt or ice cream to each glass.
• 9 Finish with a generous dollop of whipped cream.
• 10 Garnish with a sprig of fresh mint and a peach and/or strawberry slice.

Savory Parsnip Mash

Spinach Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup oil
• 3/4 cup sugar
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 2 tablespoons Worcestershire sauce
• 1/2 cup onion, finely chopped

Recipe

• 1 Mix all ingredients.

Spinach Salad Flambe

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 72 ounces spinach, washed and dried thoroughly
• 6 hard-cooked eggs, sliced
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 12 slices bacon, strips chopped and fried crisp
• 3/4 cup bacon drippings
• 1/2 cup malt vinegar
• 1/4 cup lemon juice
• 4 teaspoons sugar
• 1 teaspoon Worcestershire sauce
• 1 1/2 ounces brandy (100 proof)

Recipe

• 1 Tear spinach into bite-sized pieces and place in a large salad bowl.
• 2 Add egg slices, salt and pepper.
• 3 Mix remaining ingredients except brandy in small saucepan and heat until very hot.
• 4 Heat brandy briefly, add to saucepan and ignite.
• 5 Pour flaming dressing over spinach and toss gently but thoroughly.
• 6 Serve on warm salad plates.

Strawberry Pavlova

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 egg whites
• 1 pinch cream of tartar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 cups whipping cream
• 4 cups strawberries (raspberries, peaches or blueberries can also be used)

Recipe

• 1 In a large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until glossy peaks form. Beat in vanilla.
• 2 On foil-lined baking sheet, spread meringue into a 10-inch circle, pushing up edges to form a slight ridge.
• 3 Bake in a 275-degree oven for 1 1/2 hours or until firm to the touch. Turn off oven and leave meringue in oven to dry. Remove foil, and let cool. Place on serving platter.
• 4 Slice the strawberries. Just before serving, spread whipped cream over meringue and cover with fruit. Cut into wedges.

Strawberry Pie Wsoo Radio Recipe 1968

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 (9 inch) prebaked pie crusts
• 2 quarts strawberries, washed hulled and sliced
• 1 cup white sugar
• 3 tablespoons corn syrup
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup cold water
• 3 tablespoons strawberry gelatin

Recipe

• 1 Prebake your favourite pie crust and cool.
• 2 Wash, hull and slice your berries.
• 3 Combine the remaining ingredients in a saucepot and over medium heat cook about five minutes, until thickened.
• 4 Remove from heat and add the strawberry gelatin powder, mix well.
• 5 Let cool.
• 6 Place sliced berries into shell alternating with the glaze so all are covered.
• 7 Chill in refrigerator until set.
• 8 Garnish with whipped cream if so desired.

Spinach Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 bunch spinach, torn into bite size pieces
• 1/2 lb bean sprouts
• 8 ounces water chestnuts, drained and chopped
• 5 slices bacon, cooked and crumbled
• 2 hard-boiled eggs, chopped
• 2/3 cup salad oil
• 1/3 cup red wine vinegar
• 1/3 cup ketchup
• 1/3 cup sugar
• 2 teaspoons Worcestershire sauce
• 1 bunch green onion, finely chopped

Recipe

• 1 Mix spinach, bean sprouts and chopped water chestnuts together. Add crumbled bacon and chopped hard boiled eggs.
• 2 In a pourable container mix salad oil, red wine vinegar, ketchup, sugar, worcestershire sauce and chopped green onions. Mix well and pour over salad and serve.

Strawberry Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 2 cups flour
• 3 tablespoons baking powder
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 3 large eggs
• 1 1/2 cups milk
• 1/2 cup chopped strawberry

Recipe

• 1 Preheat and grease the griddle.
• 2 Sift the dry ingredients together, then beat in the butter, eggs, and milk.
• 3 Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
• 4 When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.

Slow Cooker Cube Steal With Gravy

Spinach Salad in Orange Dressing With Pine Nuts

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 6 navel oranges, chilled
• 4 cups spinach, trimmed (1 large bunch)
• 1 1/2 cups watercress, trimmed (1 bunch)
• 1 tablespoon pine nuts
• 1/3 cup shallot, minced (2-3)
• 2 garlic cloves, minced
• 5 tablespoons white balsamic vinegar
• 2 teaspoons sherry wine
• black pepper

Recipe

• 1 Peel the oranges and remove the white pith.
• 2 Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife, discarding the seeds, and set them aside.
• 3 Squeeze the residual juice from the membranes into the bowl and reserve.
• 4 Combine the spinach and watercress in a mixing bowl.
• 5 Put the pine nuts in a small saute pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown.
• 6 Transfer the pine nuts to a small bowl.
• 7 Put the shallots, garlic, vinegars, and reserved orange juice into the saute pan.
• 8 Bring to a boil over low heat.
• 9 Stir in the black pepper, then pour the dressing over the spinach and watercress.
• 10 Toss to coat.
• 11 Arrange the mixture on salad plates, spoon orange segments atop each, and garnish with the pine nuts and, if you like, orange wheels.

Strawberry Pate De Fruits

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs 15 mins Cook Time: 15 mins

Ingredients

• 2 cups frozen strawberries, thawed
• 1 3/4 tablespoons apple dry pectin (available at health food stores)
• 2 cups sugar, plus
• 2 tablespoons sugar
• 3 1/2 tablespoons light corn syrup
• 2 teaspoons freshly-squeezed lemon juice

Recipe

• 1 Line a rimmed 9x12" baking sheet (which is at least 1/4" deep) with parchment paper.
• 2 Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat.
• 3 Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes.
• 4 Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition.
• 5 Add corn syrup, stir well, then cook 3 minutes or until slightly thickened.
• 6 Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set.
• 7 With a sharp knife, cut into 1" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.

Strawberry Pavlova

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 4 egg whites, room temperature
• 1 teaspoon cream of tartar
• 1 cup sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 1/2 cups whipping cream, unwhipped (can reduce to 1 cup)
• 3 -4 tablespoons confectioners' sugar
• 2 cups strawberries, hulled and quartered (or to taste)

Recipe

• 1 Line a baking sheet with parchment paper.
• 2 In a copper or stainless steel mixing bowl whip the egg whites with cream of tartar until foamy.
• 3 Gradually add in the 1 cup sugar and continue to whip until stiff peaks form (about 8 minutes).
• 4 After the whites have been whipped fold in cornstarch and white vinegar.
• 5 Spread the meringue out to a 10-inch circle on the parchment paper leaving a shallow indentation in the middle (to allow the whipped cream to sit on).
• 6 Bake at 300 degrees F for 30-40 minutes.
• 7 Allow to cool.
• 8 In a chilled mixing bowl beat the whipping cream until just soft peaks form.
• 9 Add in 3-4 tablespoons confectioners sugar and continue beating until thickened.
• 10 TO ASSEMBLE; top the baked meringue (pavlova) with the whipped cream then top with chopped berries.

Strawberry Pie

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 50 vanilla wafers
• 1/4 cup butter, melted
• 2 tablespoons sugar
• 2 teaspoons orange zest
• 2 cups ripe strawberries
• 1/2 cup water
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 6 cups small ripe strawberries
• 1/2 cup frozen whipped topping, thawed and divided

Recipe

• 1 Preheat oven to 350°.
• 2 To prepare crust, place wafers in a food processor, and process until finely ground.
• 3 Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist.
• 4 Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
• 5 Bake at 350° for 15 minutes; cool on a wire rack.
• 6 To prepare filling, mash 2 cups strawberries with a potato masher.
• 7 Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally.
• 8 Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary).
• 9 Discard pulp.
• 10 Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.
• 11 Bring to a boil; cook 1 minute, stirring constantly.
• 12 Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
• 13 Arrange a layer of small strawberries, stem sides down, in the crust.
• 14 Spoon about one-third of sauce over the strawberries.
• 15 Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.
• 16 Chill for at least 3 hours.
• 17 Serve with whipped topping.

Strawberry or Raspberry Squares

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 24
• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 4 cups frozen strawberries (or raspberries)
• 85 g strawberry gelatin or 85 g raspberry gelatin powder
• 1/2 cup sugar
• 1 teaspoon lemon extract (optional)
• 3 cups frozen whipped topping, divided

Recipe

• 1 Mix graham crumbs and butter.
• 2 Press one cup of mixture onto the bottom of a 9" square pan. Set remaining crumb mixture aside.
• 3 Combine berries, dry jelly powder, sugar and lemon extract if using in medium saucepan.
• 4 Bring to a boil on medium-high heat.
• 5 Reduce heat to low and let simmer 3 minutes or until jelly powder is dissolved, stirring occasionally.
• 6 Remove from heat.
• 7 Let cool 20 minutes to room temperature.
• 8 Gently stir in 1 1/2 cups of whipped topping and pour over crust.
• 9 Refridgerate 3 hours or until firm.
• 10 Cover with remaining whipped topping, and sprinkle with remaining crumb mixture.
• 11 Cut into 24 pieces to serve.
• 12 Store leftover dessert in refrigerator.

Strawberry Peach Vinegar

Savory Potato Waffles #5FIX

Super Quick Delicious Waffles

Strawberry Pie

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup boiling water
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 (3 ounce) package strawberry Jell-O gelatin dessert
• 3 drops red food coloring
• 1 quart strawberry, sliced
• 1 pie shell, prebaked

Recipe

• 1 Mix cornstarch into the cup of sugar, add a dash of salt. Pour the cup of boiling water over sugar and cornstarch in a pan. Cook until clear.
• 2 Let mixture cool a little and thicken. Then fold in Jello and food coloring. Let cool. Put strawberries in pie shell and pour sugar mixture over berries.
• 3 Chill before serving.

Strawberry Passion Smoothie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 cup fat-free half-and-half
• 1 (6 ounce) container vanilla yogurt
• 1/4 cup passion fruit frozen tropical punch concentrate (I use Welch's)
• 1 (10 ounce) package frozen sliced strawberries in syrup, thawed
• 1/2 teaspoon almond extract
• strawberry slices
• orange slice, if desired

Recipe

• 1 Place all ingredients except strawberry and orange slices in a 5-cup blender container.
• 2 Cover; blend at high speed until smooth (40 to 50 seconds).
• 3 Pour into individual glasses.
• 4 Garnish with strawberry and orange slices, if desired. Serve immediately.

Super Scones

Strawberry Peach Smoothie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1/4 cup vanilla-flavored soymilk or 1/4 cup low-fat milk
• 1/2 cup low-fat vanilla ice cream (1 scoop)
• 1/2 cup frozen sliced strawberries or 1/2 cup fresh strawberries, sliced with 4 ice cubes if using fresh
• 1 small fresh peach, peeled and sliced

Recipe

• 1 Starting with the milk, add all ingredients to a blender and blend until smooth and creamy.

Pain Killer

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 1/2 ounces dark rum
• 1/2 ounce malibu coconut rum
• 2 ounces orange juice
• 2 ounces pineapple juice
• 1 pineapple, wedge

Recipe

• 1 Add ice to a highball glass.
• 2 Add dark rum, coconut rum, orange juice, and pineapple juice to a shaker; shake mixture vigorously for 5-10 seconds.
• 3 Pour the contents into the glass; garnish with a pineapple wedge.

Pumpkin Caramels

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 3/4 cup sugar
• 2 tablespoons water
• 2 tablespoons golden syrup
• 1/4 cup full-fat coconut milk or 1/4 cup heavy cream
• 6 tablespoons canned pumpkin puree
• 2 tablespoons Earth Balance margarine, stick or 2 tablespoons unsalted butter
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• good quality sea salt, for sprinkling

Recipe

• 1 Line a 9x5” pan with parchment paper.
• 2 Place the sugar, water, and corn syrup in a saucepan and swirl the pan to wet the sugar. Cook, without stirring, over medium heat until the mixture turns to a rich amber - about 10 minutes.
• 3 Meanwhile, heat the coconut milk, pumpkin puree, Earth Balance, salt and spice, stirring until smooth.
• 4 Remove the sugar mixture from the heat and slowly pour in the pumpkin mixture. The caramel will spit and bubble, so stand back!
• 5 Return the pan to medium heat and cook, stirring frequently, until it reaches 248F on a candy thermometer.
• 6 Remove from heat, stir in the vanilla and pour into the pan.
• 7 Let stand 2 minutes, then sprinkle with sea salt if desired.
• 8 Let stand 6 hours at room temperature, then cut into squares.

Saketini

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• ice cube
• 1/2 ounce sake
• 2 1/2 ounces vodka
• 1 dash dry vermouth
• 1 cucumber, slice sliced thin

Recipe

• 1 Half fill a mixing glass with ice.
• 2 Add sake,vodke,vermouth.
• 3 Stir,then strain in a chilled martini glass and garnish with a thin slice of cucumber.

Pumpkin Brownies

Strawberry Pie: Simple and Southern

Strawberry Pernod Jam

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• 6 pints fresh strawberries, cleaned and hulled
• 1 pint fresh blueberries, cleaned and drained
• 6 cups granulated sugar, superfine if you have it
• 4 tablespoons of pernod liqueur, Absynthe or 4 tablespoons Ricard, are ok substitutes
• 3 whole star anise pods
• 1 slightly unripe golden delicious apple, peeled and diced to 1/8 inch

Recipe

• 1 Cut the strawberries into small pieces and place in large heavy pan.
• 2 Cover the berries with the sugar and toss to mix.
• 3 Add the Pernod and Star Anise, and toss again.
• 4 Let set for about 5 minutes.
• 5 Over medium heat, bring up to a boil, stirring constantly.
• 6 Add the apple cubes and blueberry and continue to cook
• 7 Use an insta-read or candy thermometer - remove from heat 220 degrees.
• 8 Skim off foam and remove the star anise pods.
• 9 Ladle into hot jars, clean rims carefully, lid up and process in hot water bath for 10 minutes.
• 10 Cool jars, and place any that don't seal in refrigerator for immediate use.

Painkiller

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 1 ounce light rum
• 2 ounces fresh orange juice
• 1 ounce fresh pineapple juice
• 1 teaspoon sweetened coconut milk
• 1/2 ounce Meyer's dark rum

Recipe

• 1 Mix together and shake the first 4 ingredients.
• 2 Pour over ice in a glass and float the Myer's on top.

Strawberry Peach Soy Smoothie

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 2
• 1/2 cup soymilk
• 1/2 cup peach juice, unsweetened
• 2 cups strawberries, diced
• 1 cup peach, diced
• 1/2 cup soy yogurt (strawberry flavored)

Recipe

• 1 Place ingredients in a blender & mix until smooth.
• 2 Pour into 2 glasses & enjoy!

Super Quick Coconut Sticks

Strawberry Peach Banana Smoothie

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 banana
• 4 strawberries
• 2 peaches
• 1/2 cup vanilla yogurt
• 1/2 cup ice

Recipe

• 1 Peel peaches and pit them, peel banana and cut in half, take tops off of strawberries.
• 2 Place above listed ingredients into a blender and mix until well combined. Pour into glasses and serve.

Strawberry Pepper Jelly from (Concentrate)

Total Time: 1 hr 20 mins Preparation Time: 1 hr 10 mins Cook Time: 10 mins

Ingredients

• 1 -11 1/2 ounce strawberry juice concentrate (frozen)
• 4 1/2 cups sugar
• 1 (1 3/4 ounce) package pectin
• 3 cups water
• 2 cups crushed hot peppers

Recipe

• 1 Measure juice into a 6-8 quart saucepot.
• 2 Add 3 cups water and stir.
• 3 Add crushed hot peppers let stand for 1 hour.
• 4 Measure sugar and set aside.
• 5 Stir Fruit Jell pectin into juice and stir.
• 6 Bring to a full rolling boil, stirring constantly.
• 7 At once stir in sugar.
• 8 Bring to a full rolling boil, one that cannot be stirred down.
• 9 Stirring constantly, boil hard for 1 minute.
• 10 Remove from heat.
• 11 Skim off foam.
• 12 Immediately ladle into hot glass jars, leaving ½-inch head space.
• 13 Process for 5 minutes in a boiling bath water.
• 14 Makes 7/8-ouince jars.

Sal's Cooked Salsa

Total Time: 18 mins Preparation Time: 3 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 4 large roma tomatoes
• 6 jalapeno peppers
• 1 medium white onion
• 1 teaspoon salt
• 1 tablespoon corn oil
• 4 cups water

Recipe

• 1 Peel first layer of skin off onion and cut in half.
• 2 In medium sauce pot bring water to boil.
• 3 Add Peppers, Onion, and Tomatoes to pot.
• 4 Boil till Peppers are soft, and Tomato skin is cracking.
• 5 Drain water, cool till Peppers and Tomatoes can be handled.
• 6 Remove skin from Tomatoes and remove stem from Peppers.
• 7 Place Tomatoes, Peppers, Onions, Salt, and Corn Oil in blender or food processor.
• 8 Blend to desired consistency (i prefer a smoother blend).
• 9 Pour back into pot and cook just until salsa darkens and thickens slightly.
• 10 Refrigerate when cool lasts for 7 days in fridge.

Pumpkin Butter With Splenda

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 2 (29 ounce) cans pumpkin
• 2 1/4 cups Splenda Sugar Blend for Baking
• 1 tablespoon pumpkin pie spice
• 1 (1 1/4 ounce) envelope unflavored gelatin

Recipe

• 1 In 3 quart sauce pan, combine all ingredients; mix well.
• 2 Place over medium to high heat, stirring occasionally. Bring to a boil.
• 3 Reduce heat and simmer, stirring constantly for 5 minutes.
• 4 Have 10 ½ pint jars and lids (not bands) sterilized and ready. I recommend 5 sterilized at a time in order to keep pumpkin mixture hot.
• 5 Spoon hot pumpkin mixture into ½ pint sterilized jars, filling ½ inch from top.
• 6 Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.
• 7 Wipe jar rims clean, inside and outside.
• 8 Cover quickly with hot, sterilized metal lid and screw on bands tightly.
• 9 Process in boiling water for 10 minutes.
• 10 Store at room temperature for 12 â?? 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).
• 11 Refrigerate after opening.

Super Quick and Easy Pie Crust

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 cups flour, heaped
• 1 pinch salt
• 1/2-2/3 cup oil
• milk, to make one full cup (with oil)

Recipe

• 1 Stir quickly; roll between wax paper. Bake at 450 degrees for 10 minutes to use prebaked crust; or, bake per specific pie directions. Makes 2 crusts.

Strawberry Party Trifle

Total Time: 1 hr 20 mins Preparation Time: 55 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package strawberry cake mix
• 1 (3 1/2 ounce) instant vanilla pudding
• 1 (21 ounce) strawberry pie filling
• 1 (20 ounce) can pineapple tidbits, drained
• 1 (8 ounce) cantainer Cool Whip
• 1 cup chopped pecans
• 1 (6 ounce) bottle maraschino cherries, drained and chopped

Recipe

• 1 Prepare cake mix according to package directions.
• 2 Bake in 2 (9 inch) layer pans.
• 3 Cool, and break up one layer. (Freeze other layer for later use, or double this recipe.).
• 4 Prepare pudding mix according to package directions.
• 5 Layer ingredients in 3-qt. glass bowl in following order:.
• 6 cake pieces, pudding, pie filling, pineapple, cool whip.
• 7 Sprinkle with pecans and cherries.
• 8 Refrigerate for 3 hours, or overnight.
• 9 Scoop into sherbet glasses, or serve from glass bowl.
• 10 Enjoy!

Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 cups loosely packed Baby Spinach or 4 cups mixed greens, cleaned, rinsed and spun dried
• 1/2 cup strawberry, hulled, cleaned and sliced
• 2 purple scallions, thinly sliced (standard green scallions ok)
• 6 -8 lemon verbena leaves, to taste, cut into ribbons
• 1/4 cup candied walnuts (almonds, walnuts or pecans)

Recipe

• 1 Prepare the candied nuts and set aside to cool.
• 2 SALAD: In a large bowl lightly toss the spinach, strawberries and verbena leaves.
• 3 Divide and arrange on two salad plates.
• 4 Garnish with the candied nuts and a few lemon verbena leaves.

Slow Cooker Ham

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 24
• 2 cups packed brown sugar
• 1 (8 lb) cured bone-in picnic ham

Recipe

• 1 1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.
• 2 My note: I have sometime used a 9-lb spiral cut honey cured ham with the stated brown sugar amounts and cooked on low for 4 hours. I sealed over the ham with foil and then put on the lid. The ham was delicious and very moist. This is a great option for large family gatherings when your oven is being used for other dishes. I'll definitely do this again.

Slow Cooker Cornish Hens in Mole Sauce

Pumpkin Candy

Total Time: 49 hrs Preparation Time: 1 hr Cook Time: 48 hrs

Ingredients

• 1 sugar pumpkin, about 3 lbs
• 1 1/2 teaspoons baking soda
• water
• 2 1/2 cups granulated sugar
• 1/2 cup water
• 1 lemon
• 4 sprigs fresh cilantro

Recipe

• 1 Peel and seed pumpkin and cut into 2x4-inch strips.
• 2 Put strips into bowl just big enough to hold them.
• 3 Stir baking soda into enough water to cover strips. Pour over strips and let stand 12 hours.
• 4 Drain and rinse strips in running water.
• 5 Bring a pot of water to a boil and drop strips into water. Cook until tender but not soft.
• 6 Remove strips and crisp in ice cold water. Drain.
• 7 Juice lemon and cut zest into strips.
• 8 Combine sugar, lemon juice, zest, cilantro and 1/2 cup water in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly without stirring for 10 minutes.
• 9 Add pumpkin strips, cover pot, and simmer for 20 minutes, until syrup is thick and strips are brittle.
• 10 Spread candy on wax paper and let dry for 10 hours.
• 11 Store pieces in an airtight container.

Spinach Salad With Ancho Chile Pepper Chops

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon ground ancho chili pepper (I grind my own)
• salt and pepper
• 4 boneless Lamb sirloin chops, cut into 1/2-inch pieces (about 1 1/2 lb.)
• 4 slices bacon, chopped
• 1/2 cup thinly sliced red onion
• 1/3 cup cider vinegar
• 1 tablespoon sugar
• 1/4 teaspoon ground ancho chili pepper
• 5 -6 ounces fresh Baby Spinach

Recipe

• 1 In a large bowl combine ground chili pepper and 1/2 teaspoon each salt and pepper. Rub into chops. Heat extra-large skillet over medium-high heat.
• 2 Add chops and bacon to hot skillet; reduce heat to medium. Cook 6-8 minutes, until chops are lightly pink in center (160 degrees F) and bacon is crisp, being sure to turn chops and stirring bacon occasionally. Remove from skillet and set aside.
• 3 For dressing, cook onion in hot skillet for 1-2 minutes. Remove from heat; stir in vinegar, sugar and 1/4 teaspoon ground chili pepper. Slice Lamb; divide Lamb and spinach among 4 plates. Drizzle dressing; sprinkle bacon over top of salad.

Painkiller

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 2 ounces pusser's dark rum
• 1 ounce cream of coconut
• 4 ounces pineapple juice
• 1 ounce orange juice
• nutmeg

Recipe

• 1 Shake or stir ingredients, and pour over ice in a tall glass. Sprinkle nutmeg on top, and serve,.

Spinach Hummus Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 (15 ounce) cans chickpeas, drained
• 2/3 cup tahini
• 1/4 cup lemon juice
• 6 fresh garlic cloves, minced
• 2 tablespoons minced onions
• 3 tablespoons chopped fresh parsley
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• salt, to taste

Recipe

• 1 Combine all ingredients except spinach in food processor and process until smooth. If necessary, add tsps of water to thin consistency.
• 2 Add the spinach and process until smooth and dark green.
• 3 Chill to blend flavors before serving.

Strawberry Pie

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1 pint strawberry, washed and hulled
• 1 cup sugar
• 1 cup water
• 3 tablespoons cornstarch
• 1 prebaked pie shell

Recipe

• 1 Mix water sugar and cornstarch in small saucepan.
• 2 Bring to boil stirring often. When mixture thickens and turns transparent, remove from heat add strawberries and pour into baked pie shell.
• 3 Chill top with Cool Whip and eat.

Strawberry Oatmeal Pancakes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/4 cups oatmeal
• 2 cups Hood Calorie Countdown fat free dairy beverage or 2 cups skim milk
• 1 egg, lightly beaten
• 1 1/2 tablespoons Splenda brown sugar blend or 1 1/2 tablespoons brown Sugar Twin
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 tablespoon baking powder
• 1 cup sliced fresh strawberries

Recipe

• 1 Place oatmeal, milk, egg and brown sugar blend together in a bowl and stir until blended. Allow to rest for 10 minutes.
• 2 Gently stir in flours and baking powder.
• 3 Fold in strawberries.
• 4 Heat lightly oiled griddle and drop pancake batter by 1/2 cup per pancake.
• 5 When bubbles form all over the pancake, flip the pancake and brown other side. Repeat with remaining batter.
• 6 Serve with butter and sugar-free syrup or no sugar added strawberry preserves, if desired.

Strawberry Mousse Cake

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 10
• 3 eggs, separated
• 1 pinch cream of tartar
• 1/2 cup granulated sugar
• 1/4 teaspoon lemon, rind of, grated
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1 pinch salt
• 1.5 (1/3 ounce) envelopes unflavored gelatin
• 1/4 cup water, cold
• 2 cups strawberries
• 1/3 cup granulated sugar
• 2 tablespoons lemon juice
• 1/2 cup plain yogurt
• 1/2 cup whipping cream
• 3 tablespoons water
• 3 tablespoons granulated sugar
• 2 tablespoons strawberry jam or 2 tablespoons kirsch liqueur
• 2 cups strawberries
• 1 1/2 cups whipping cream
• 2 tablespoons granulated sugar

Recipe

• 1 CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
• 2 In a large bowl beat whites and cream of tartar to soft peaks.
• 3 Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
• 4 In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
• 5 Scrape yolks over whites, add lemon rind and vanilla and fold together.
• 6 Sift flour and salt over batter, folding in gently but thoroughly.
• 7 Transfer to prepared pan.
• 8 Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
• 9 Let cool in pan on wire rack.
• 10 If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
• 11 MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
• 12 Rinse, hull and puree berries.
• 13 In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
• 14 Remove from heat.
• 15 Warm softened gelatin over low heat until clear and syrupy.
• 16 Stir into strawberry mixture.
• 17 Transfer to a large bowl and chill to consistency of raw egg white.
• 18 Whisk in the yogurt.
• 19 Whip cream until form; fold into mousse and return to fridge.
• 20 SYRUP: In a small saucepan bring water and sugar to a boil.
• 21 Remove from heat, cool and stir in liqueur.
• 22 ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
• 23 Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
• 24 Drizzle half the syrup evenly over the cut side of each of the 2 halves.
• 25 Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
• 26 Set remaining layer, cut side over mousse, pressing gently.
• 27 Cover and chill thoroughly, overnight if possible.
• 28 Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
• 29 CREAM FROSTING AND GARNISH: Rinse and hull berries.
• 30 Slice thinly.
• 31 Whip cream until it's stiff and firm.
• 32 Sweeten with sugar and spread evenly over top and sides of cake.
• 33 Arrange berry slices in circle around the top and bottom edges of the cake.
• 34 Refrigerate until serving time, which should be within the following hour or two.

Strawberry Pie

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 20 large marshmallows
• 1 (8 ounce) package frozen strawberries
• 1 (8 ounce) container Cool Whip
• 1 pie crust

Recipe

• 1 Melt strawberries and marshmallows over low heat.
• 2 Chill.
• 3 Bake crust and cool.
• 4 Fold whipped cream into strawberries.
• 5 Pour into crust and chill.
• 6 NOTE: This would probably be good in a graham cracker crust, too. You can also use fresh strawberries.

Strawberry Pie

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1 cup sugar substitute (splenda)
• 1/2 cup reduced-calorie strawberry jam (or other flavor)
• 2 tablespoons lemon juice
• 2 cups strawberries
• 16 ounces rhubarb
• 1/4 cup tapioca
• 1 pie crust
• 1 tablespoon milk
• 2 teaspoons sugar substitute (Splenda)

Recipe

• 1 Mix sugar, jam and juice.
• 2 Add berries, rhubarb and tapioca.
• 3 Pour fruit in crust.
• 4 Put top on.
• 5 Brush with milk and Splenda.

Strawberry Melon Fizz

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups sugar
• 1 cup water
• 5 sprigs fresh mint
• 1 quart fresh strawberries, halved
• 2 cups cubed honeydews
• 1 3/4 cups cubed cantaloupe
• 32 ounces ginger ale or 32 ounces sparkling white grape juice, to fill glasses

Recipe

• 1 In a saucepan, combine the sugar, water and mint; bring to a boil, Boil and stir until a candy thermometer reads 240 degrees (soft- ball stage): remove from heat and allow to cool, discard mint.
• 2 Combine the strawberries and melons.
• 3 Just before serving, fill glasses with fruit and drizzle with 1 tablespoon syrup.
• 4 Add ginger ale to each, serve, Enjoy.

Slow Cooker Osso Buco

Strawberry Marmalade

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• 2 medium valencia oranges
• 1 lemon
• 1/4 cup water
• 1/2 cup water
• 3 1/2 cups crushed strawberries (about 1 quart)
• 2 tablespoons strained fresh lemon juice
• 1/2 teaspoon unsalted butter
• 7 cups sugar
• 1 (3 ounce) package liquid pectin

Recipe

• 1 Using a zester, remove only the outer colored peel of the oranges and lemon.
• 2 Peel the fruit, removing all of the white pith.
• 3 Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
• 4 In a small bowl, combine the orange and lemon peels and ¼ cup water; let soak for 10 minutes; drain the peel and discard the water.
• 5 In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
• 6 Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
• 7 Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
• 8 Heat, stirring constantly, until the sugar is completely dissolved.
• 9 Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
• 10 Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
• 11 Boil, stirring constantly, for 1 minute.
• 12 Remove pan from heat; skim off any foam.
• 13 To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
• 14 Gently stir the marmalade to distribute the fruit.
• 15 Ladle the marmalade into hot jars, leaving ¼ inch headspace.
• 16 Wipe the jar rims and threads with a clean, damp cloth.
• 17 Cover with hot lids and apply screw rings.
• 18 Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.

Strawberry Marshmallow Supreme

Paella Valencia

Slow Cooker Peach Cobbler

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 cups peaches, sliced & peeled
• 1/4 cup sugar
• 1 cup Bisquick baking mix
• 1/2 cup sugar
• 1 cup milk
• ice cream or whipped cream

Recipe

• 1 STEP 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
• 2 STEP 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
• 3 STEP 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
• 4 STEP 4 Serve cobbler with ice cream.

Slow Cooker Creme Brulee

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 cups heavy cream
• 5 egg yolks
• 1/2 cup granulated sugar (baker's or fine sugar is best)
• 1 tablespoon vanilla extract
• 1/4 cup raw sugar

Recipe

• 1 Place a 1 1/2 qt heat-proof dish (or 4 6-ounce ramekins) in a 6 qt slow cooker. Add hot water to come 3/4 of the way up the sides.
• 2 Whip together cream, egg yolk, sugar and vanilla. Pour into dish (or divide equally into ramekins). Cover the slow cooker and cook on high 2-4 hours. The edges should be set, but the center of the custards should still be jiggly. It is much harder to overcook these in the slow cooker than the oven, so don't worry.
• 3 VERY CAREFULLY remove the baking dish/ramekins (use oven mitts! ramekins can be removed with tongs; wrap rubberbands around the tips to provide friction and prevent slips). Allow to cool completely on the countertop, then refrigerate 3-4 hours until very cold.
• 4 Spread sugar evenly over the top(s) and brown with a hand torch, or place as close as possible to the broiler element of your oven for 3-5 minutes. Cool briefly and refrigerate until ready to serve.