Fruit Salad Recipe and Tutorial

This delicious fruit salad is simply the best.  It lends itself to a simple breakfast or brunch but is pretty enough to be served during a special dinner.  I have been honored to have it featured on professional food blog Mrs. Happy Homemaker.

Fruit Salad

6 navel oranges, peeled and sliced thinly
1 to 1 & 1/4 pounds red seedless grapes, halved
1 (20 oz.) can of chunk pineapple, drained
1 (16 oz.) bag of frozen whole strawberries
3 or 4 bananas, sliced
Sugar

Layer the oranges in a flat container giving each layer a nice heavy coating of sugar.  Layer the halved grapes in a separate container sugaring each layer heavily. Cover, and let them set out at room temperature for several hours to get the juices flowing. Stir occasionally. (I usually prepare mine the night before, and after they have set out awhile, I put them in the refrigerator overnight until I am ready for them the next day.)

After they have set out at room temperature for several hours or have been in the refrigerator overnight, combine the oranges and grapes, and then mix in the drained pineapple chunks. Cover, and put the mixture into the refrigerator for an hour for the flavors to meld. Remove the frozen strawberries from the bag, place them on a plate in a single layer, and set them on the counter to defrost at room temperature. This will usually take about 45 minutes. Add the strawberries and sliced bananas shortly before serving.

Click here for printable format 

This recipe is an old family recipe handed down to me by my mom. Growing up, she remembers her mother serving it at every Christmas dinner. 

Fruit Salad 101:

Layer the oranges in a flat container giving each layer a nice heavy coating of sugar.  You really can't sugar them too much:

  

Here is the second layer--just sugar as before:

Layer the halved grapes in a separate container sugaring each layer heavily.  Lay the grapes with the cut side up:

I waited about 3 hours before stirring the oranges and grapes for the first time.  I stirred them again in a couple of hours and then put them in the refrigerator overnight.  Here are the grapes and oranges after the first stir:

The next day, I combined the oranges, grapes, and drained pineapple and put the mixture back into the refrigerator to chill for one hour.  Meanwhile, I set the strawberries out on the counter to defrost:

After an hour had passed, I added some sliced bananas and the strawberries to the salad, and it was ready to serve!

  

Corn in Butter Sauce

Corn in Butter Sauce contains a homemade sauce that will transform ordinary frozen corn into a delicious side dish in minutes.

Corn in Butter Sauce

1 (16 oz.) package frozen corn

1/2 cup (1 stick) real butter

2 tsp. cornstarch

1 tsp. sugar

1/2 tsp. salt

1/8 tsp. pepper

Cook corn in the microwave or on the stovetop according to package directions.  While corn is cooking, combine the other ingredients in a small saucepan and heat over medium heat whisking constantly until boiling.  Pour over cooked corn, stir, and reheat briefly.

Click here for printable format 

Lemon Delight

Nothing says springtime like the sweet, tart taste of lemons, and this lemony dessert does not disappoint!

The lemon and one of the whipped toppings are for garnishing the dessert.

Lemon Delight

This delectable recipe comes from Mommy's Kitchen:  http://www.mommyskitchen.net/2013/03/luscious-lemon-delight-easy-easter.html

Note:  One can of lemon creme pie filling can be used.  For a thicker layer, use two.

 

Coconut Cream Tarts

Easy? Check. Elegant? Check. Can be assembled in just minutes? Check. What dessert could be more perfect for Easter than these beautiful Coconut Cream Tarts?

 Coconut Cream Tarts

 MyRecipes features many fabulous recipes, and one of them is the Coconut Cream Tarts recipe found here:  http://www.myrecipes.com/recipe/coconut-cream-tarts-50400000108721/

Note:  Here is my super easy whipped cream recipe!  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Lasagna

 After making my lasagna recipe for her family, a dear friend said, "My picky son made yum-yum noises the whole meal and completely cleared his plate without a single complaint! I think I'll have to call it Regina's Miracle Lasagna." ♥

Finely shredded mozzarella is pictured, but I prefer the regular shredded.

Lasagna

2 pounds 85/15 ground beef
1/2 pound sausage 
2 cloves minced garlic or 1 tsp. minced jarred garlic
2 (14.5 oz.) cans diced tomatoes
2 (6 oz.) cans tomato paste
2 tbsp. dried parsley
2 tbsp. dried basil
1/2 tsp. pepper
1 tsp. oregano
1 tsp. salt
1 (24 oz.) carton cottage cheese
2 eggs, beaten
1/2 cup canned Parmesan cheese
another 2 tbsp. dried parsley
another 1 tsp. salt
16 oz. (4 cups) mozzarella cheese (plus a little extra)
10 American Beauty lasagna noodles*

In a large skillet (I use a 5 qt. saute pan), combine the ground beef, sausage, and garlic. Cook over medium heat until browned. Drain half the fat. Add undrained tomatoes, tomato paste, 2 tbsp. parsley, basil, pepper, oregano, and 1 tsp. salt. Cover and simmer for 45 minutes while you're working on the other steps.

Bring a large pot of water to a boil. (I use an 8 qt. stock pot.) Add 1/2 teaspoon of salt and 1 tablespoon of olive oil or vegetable oil to the water. Add the lasagna noodles and cook until still slightly firm (al-dente--not overly cooked). When done, drain and lay flat on a sheet of foil until ready to use.

In a large bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 tbsp. of parsley, and 1 tsp. of salt. Stir together well. Set aside.

To assemble:

Preheat oven to 350. Arrange 4 cooked lasagna noodles in the bottom of a deep 9x13 pan, overlapping if necessary. Spoon 1 and 1/2 cups of the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with 2 cups of mozzarella cheese. Spoon a little less than half of the meat sauce over the top. Repeat, ending with the meat sauce layer. Sprinkle top generously with extra Parmesan cheese. Bake in a 350 degree oven for 40-45 minutes until hot and bubbly. Cover with some additional mozzarella cheese and bake for another 2-3 minutes or until melted. After removing from oven, let sit for 10 minutes before serving.

 Click here for printable format

Just an FYI:  From start to being ready to serve, the lasagna takes almost exactly 3 hours to make.  But about the last hour is baking/resting, so that gives you time to clean the kitchen and make a salad.  

NOTES:  1)  Don't be put off by the ingredient list or length of recipe.  It is easy to make, and most of the ingredients are common spices. 
2) You will only use 8 lasagna noodles, but cook 10 noodles for extra to test if the noodles are cooked enough and to have in case any would tear while assembling the lasagna.    

Lasagna Assembly 101:

Place everything you need to assemble your lasagna (the 9x13, cooked noodles, cottage cheese mixture, shredded mozzarella, and meat mixture) in one area:

Here is a closeup of the noodles on the foil:

Here is the meat mixture.  With a spoon, make a line through the meat mixture a little to one side of the middle.  The lesser side will be in the bottom layer, and the other side will be on top insuring that you have plenty of meat to cover the top of the lasagna.

Here we go!   Arrange 4 cooked lasagna noodles in the bottom of a deep 9x13 pan, overlapping if necessary:

Spoon 1 and 1/2 cups of the cottage cheese mixture over the noodles. Spread evenly:

 

 Cover cottage cheese with 2 cups of mozzarella cheese:

Spoon a little less than half of the meat sauce over the top:

Repeat, ending with the meat sauce layer:

Sprinkle top generously with extra Parmesan cheese:

 Bake in a 350 degree oven for 40-45 minutes until hot and bubbly. Cover with some additional mozzarella cheese and bake for another 2-3 minutes or until melted. After removing from oven, let sit for 10 minutes before serving.  Enjoy!

Rigatoni, White Beans, and Sausage

Rigatoni, White Beans, and Sausage is made with fresh spinach...a perfect dish in winter when you're longing for spring and a perfect dish in summer, because it requires little cooking time on the stove.

A 10 oz. package of spinach is pictured, but you only need 6 oz. (6 cups).

Rigatoni, White Beans, and Sausage

8 ounces rigatoni (3 cups)
1 (14.5 oz.) can chicken broth
3 garlic cloves, minced or 1 1/2 tsp. minced jarred garlic
1 (14 oz.) pkg. smoked turkey sausage, sliced thinly
1 tsp. dried oregano
1 tbsp. olive oil
1 (15.5 oz.) can white cannellini beans, drained
1 (14.5 oz.) can petite diced tomatoes, drained
6 ounces (6 cups) baby spinach leaves or regular spinach leaves
shredded Parmesan cheese
freshly ground black pepper

Cook the pasta according to package directions in a large pot.  (I use a 5 qt. Dutch oven.) Drain, and set aside.  Pour the chicken broth and garlic into the same pot.  Place over medium-high heat and bring to a simmer.  Add the sausage, oregano, and olive oil.  Stir well.  Stir in the beans, tomatoes, and cooked pasta.  Place the spinach on top of the mixture.  Cover with a lid, and turn off the heat.  Allow to steam for 2-3 minutes, remove lid, and stir until spinach wilts...2-3 minutes.  Serve with shredded Parmesan cheese and freshly ground black pepper.  

 Click here for printable format

 *Recipe adapted from baconwithmegan.wordpress.com:   http://baconwithmegan.wordpress.com/2012/08/24/rigatoni-white-beans-and-sausage/

 

Watergate Cake

 

With pistachio pudding in the cake and the icing, the color of this cake is perfect for Saint Patrick's Day!

Watergate Cake

1 white cake mix
3/4 cup vegetable or canola oil
3 eggs
1 cup 7-up
1 (3.4 oz.) pkg. instant pistachio pudding mix
1 cup chopped pecans
1/2 cup coconut 

In a large bowl, combine the cake mix, oil, eggs, 7-up, and pistachio pudding mix with an electric mixer on low speed.  Stir in the pecans and coconut.  Pour batter into a 9x13 baker sprayed with Baker's Joy.  Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted into the cake comes out clean. Cool completely.

Cover-Up Icing

1 (2.6 oz.) box of Dream Whip (two envelopes)
1 1/2 cups of milk
1 (3.4 oz.) pkg. instant pistachio pudding mix
Coconut 
Pecans

Mix Dream Whip, milk, and pistachio pudding mix in large bowl with electric mixer on low speed until blended.  Beat on medium speed for 3-4 minutes or until icing thickens and forms peaks.  Spread on cake and sprinkle with coconut and pecans.  Keep refrigerated.

Click here for printable format

Watergate Cake was a popular recipe in the 70's, and I remember my mom making it for church dinners.  In a nod to the Nixon administration, it was called Watergate Cake, because it was full of nuts and covered-up with fluff.

Slow Cooker Easy Potato Soup

 When a friend shared this recipe with me, I couldn't believe that something so easy rivaled many homemade and restaurant potato soups I've had.  It is so good!

Slow Cooker Easy Potato Soup

3 (10.5 oz.) cans condensed cream of potato soup, undiluted
3 soup cans of milk
2 (15 oz.) cans diced potatoes, drained
1(14.5 oz.) can sliced carrots, drained
1 1/2 cups diced ham*
salt and pepper to taste
1 cup instant mashed potato flakes 
Optional toppings:  sour cream, cheddar cheese, bacon bits

In a 6 qt. slow cooker, combine the first 5 ingredients.  Add salt and pepper to taste.  Cover, and cook on low for 3-4 hours.  Right before serving, add the instant mashed potato flakes and stir.  Serve with toppings if desired. 

 Click here for printable format

*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1 1/2 cups.   The remaining ham can be frozen for the next batch of soup.  :)

Cornbread is a good side with this soup, and I have an easy, delicious recipe for it!

Cornbread:  http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html

I adapted this recipe from the original recipe shared with me by my friend Constance.

Cornbread

This cornbread is tender, moist, delicious, and easy!  No need to buy a mix ever again.

Cornbread

1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
2 eggs, beaten
1 cup milk
1/4 cup canola or vegetable oil

Stir together flour, cornmeal, sugar, baking powder, and salt.  Add eggs, milk, and oil.  Stir just till smooth (do not overbeat).   Pour into a 9x9 baker sprayed with non-stick spray.  (See baking tip below.)  Bake in a 425 degree oven for 20-25 minutes.

Click here for printable format 

Baking Tip:   Anytime you need to spray a baker or cookie sheet with non-stick spray, set the baker on your dishwasher door and then spray.  Any overspray will land on the dishwasher door and will be washed away during the next load. :)

Everyday Italian Meatballs - Party Style

This is my favorite Italian meatball recipe...and so easy to make!  They are so flavorful and perfect for spaghetti, sandwiches, soups, and appetizers.

Everyday Italian Meatballs -  Party Style

Marlene Koch is known for her healthy, tasty recipes.  This meatball recipe is no exception and can be found here:  http://marlenekoch.com/everyday-italian-meatballs-party-style/

Notes:

*I use one pound 93/7 ground beef and canned Parmesan cheese.

* I spray my baking sheet with nonstick spray.

uncooked meatballs

Cherry Bliss Brownies

Cherry Bliss Brownies are marbled with sweetened cream cheese and baked with a topping of cherry pie filling...perfect for a Valentine's Day treat!

Cherry Bliss Brownies

1 (19.5 oz.) package brownie mix

1/2 cup vegetable or canola oil

3 eggs, lightly beaten

1/4 cup water

1 (8 oz.) cream cheese, softened

5 tbsp. butter, softened

1/3 cup sugar

2 eggs, lightly beaten

2 tbsp. flour

3/4 tsp. vanilla

1 (21 oz.) can cherry pie filling

Preheat oven to 350 degrees.  In a large bowl, prepare brownie mix according to package directions using the oil, 3 lightly beaten eggs, and water.  Spread batter in a 9x13 baker sprayed with non-stick cooking spray.  Set aside.  Beat cream cheese and butter in a large bowl until fluffy.  Add sugar.  Beat in additional 2 eggs, flour, and vanilla.  Drop spoonfuls of the mixture over brownie batter in pan.  Use a knife to gently cut through batters to create a marble pattern.  Spoon cherry pie filling over top. (See photos below.)  Bake for 50-60 minutes or until a toothpick comes out clean.  Cool completely before serving.  When completely cooled, the brownies come out of the pan cleanly making it easy to cut them into shapes if desired.

 Click here for printable format

*Recipe from luckyleaf.com:  http://www.luckyleaf.com/Recipes/13/Cherry+Bliss+Brownies

 Cherry Bliss Brownies 101:

Knowing where to place the cream cheese mixture, how to swirl the layers together, and where to place the cherry pie filling can be puzzling.  Here are some photos to help you:

 Drop spoonfuls of the cream cheese mixture over brownie batter in pan:

Use a knife to gently cut through batters to create a marble pattern.  I put the knife in vertically, slightly angle it, and then swirl it through the batters in a ribbon pattern:

Spoon cherry pie filling over top:

Enjoy!  :)