Strawberry Glaze Pie

From the Clifton Hill Presbyterian Church Favorite Recipes Cookbook from Omaha, Nebraska. This is a recipe shared in the cookbook by Sheila Brinkerhoff. She says that she got the recipe from a cooking class that she took in college. It is a family favorite!

Strawberry Glaze Pie

Make a regular pie crust and bake. Stem and clean 1 quart of strawberries. Put in a dish to drain. Then  place 1 cup of strawberries and 3/4 cup of water into a saucepan and simmer about 4 minutes.  Add 3 Tablespoons cornstarch mixed with 1 cup of sugar. Stir this into the cooked strawberry mixture and cook until thick and clear, stirring constantly. Add 1 teaspoon lemon juice. When done, take off the heat and cool slightly. Put the drained whole strawberries into the baked pie shell. Pour the cooked mixture over the top of the strawberries and place in the refrigerator to chill. Serve with whipped cream.

Recipe shared by Sheila Brinkerhoff.

Twice Baked Potatoes

I went to a Baby Shower recently and we made freezer meals for the new Mom as our presents and activity. I loved the idea! And, I loved the meals. My friend, Lori Kimberlin, shared her recipes with us. I want to share them with you!

This recipe is from allrecipes.com.

 

Ultimate Twice Baked Potatoes

• Prep
  15 m
• Cook
  1 h 15 m
• Ready In
  1 h 30 m

Recipe By:PONYGIRL64

"I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch."

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter

 

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. 
   
5. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
6. 
   

(We froze the potato skins at this point, wrapped in foil. To prepare them to eat, remove them from the freezer the night before and allow to thaw in the refrigeratore. Then bake according to the recipe.) 

(I also think that you could leave them frozen and wrapped in foil, then place them in the 350 degree oven and bake for 30 minutes. If you want them crisped, unwrap at the end and allow to continue baking to your desired browness.)

1. Bake them at 350 degrees for another 15 minutes.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 

Fritos Corn Salad

I first had this dish at a Relief Society party. I loved it at first bite! And, everyone who has tried it has loved it, too! This recipe is from my friend, Amme Jenkins.

Fritos Corn Salad

1/2 cup chopped green pepper
1/2 cup chopped purple onion (A white onion is fine. No worries.)
1- 12-15 ounce can corn
1 can mexi-corn (fiesta corn)
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1//2 bag of chili cheese fritos, crunched up

Mix all ingredients together, except for the fritos. Mix in the fritos just before serving so that they will stay crunchy. We like to add extra fritos on our servings.

Recipe shared by Robin.

Sweet Potato Souffle

This is a recipe given to us by a Sister Missionary (Sister Alison Leet) when we lived in Tumwater, WA. I was her Mama's recipe. Yes, that's what she called her. Mama. She was from Georgia. A Southern Girl.

Sweet Potato Souffle

1/2 cup sugar
1/4 cup butter, melted
1/2 cup light corn syrup
3 eggs
1 teaspoon vanilla
3 cups cooked, mashed sweet potatoes

Topping:
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans

Combine sugar, butter, corn syrup, eggs and vanilla.  Beat until creamy. Stir in sweet potatoes. Spray a 2 quart baking dish and pour in the sweet potato mixture.

Combine brown sugar, flour, butter and chopped pecans. Sprinkle topping over the sweet potatoes. Bake at 350 degrees for 35 minutes or until light brown.

Recipe shared by Robin.

Green Bean Casserole

This is the recipe from the french fried onions container. We have found that we like it best without the milk. It's a bit drier and thicker.

Green Bean Casserole

2 cans green beans, drained
1 can cream of mushroom soup
3/4 cup  milk (optional)
1 can french fried onions, reserve 1/2 cup for topping

In a 1 1/2 quart casserole, stir together all ingredients. Bake at 350 degrees for 25 minutes. Top with reserved onions. Bake another 5 minutes.

*We like to add the onions on top from the beginning and they get a little bit more crispy. We like it that way!

Recipe shared by Robin.

Thanksgiving Menu

I'm working on cleaning out my recipes. I have a stack of papers that I have been saving for years that have some pretty interesting sounding recipes on them and some handouts that I've kept and some menues that I have made for Holidays. This is my menu for Thanksgiving. I want to include it here so that I have it for my Holiday planning later this year, and more years to come. And, I wanted to share my menu with you.

Thanksgiving is my most traditional holiday. We HAVE to have certain foods. It is the only holiday that I feel that way about. Strange, huh? Christmas and Easter meals can be more flexible but not Thanksgiving!

My Thanksgiving Menu

Turkey (Roasted plain. Not stuffed. Nothing inside, except salt and pepper.)
Mashed Potatoes 
Green Bean Casserole (Our Traditional Family Recipe from the back of the french fried onions can.)
Stuffing/Dressing (Grandma Blossom's Recipe)
Gravy (Yes, keep it simple.)
Sweet Potato Casserole
Cranberry Salad (Grandma Blossom's Recipe)
Cranberry Jell (Jay wants it from a can. I like to make it from scratch with fresh cranberries.)
Rolls (I usually make Grandma Irvine's Buns Recipe.)
Butter
Jams (A variety from the summer's canning.)
Pumpkin Pie (From the Betty Crocker Cookbook) (Jay makes the pie crusts. I make the fillings.)
Whipped Cream (Jay likes Cool Whip. I like fresh whipping cream with sugar.)
Mincemeat Pie (The box recipe with extra apples added.)

Pecan Pie (From the Betty Crocker Cookbook)
Blueberry Pie (From the Betty Crocker Cookbook)
Ice Cream (Homemade Vanilla Blue Bell in Texas. Vanilla Tillamook or Umpqa in Washington.)

Menu shared by Robin.

Vegan Ice Cream

This was in an email today. I wanted to save it for later.

Healthy Vegan Organifi Ice Cream 

Author: Drew Canole

Ingredients

• 3 cups canned coconut milk
• 1 cup almond milk
• ⅔ cup palm sugar
• 3 tbsp. vanilla
• 1 tspn. pink salt
• 1 Bar dark chocolate (85% cacao)
• ¼ cup cacao powder
• 1 scoop of Organifi  (green drink)

Mix it all together and freeze as ice cream.

Recipe shared by Robin.

Dill Pickle Green Beans

This is a favorite food of mine to eat with sandwiches. They seem a bit crazy but they are very good!

I have two recipes in my recipe file drawer. One is from 1992 and the other is from 1994. I remember Mom and I having a taste test but, sadly, I neglected to write on the recipe cards which one was our favorite. So, I am including both recipes and you will have to have your own taste test!

Dill Pickle Beans #1 (from 1992)

2 lbs. green beans

1 tsp. red pepper flakes

4 cloves of garlic

4 large heads of dill

2 cups water

1/4 cup salt

1 pint white vinegar

Clean the beans and place in 4 pint jars. In each pint, add 1/4 tsp. red pepper flakes, 1 clove of garlic and 1 head of dill. In a saucepan, heat water, salt and vinegar. Bring to a boil. Pour over beans. Put on lids and process in a boiling water bath for 5 minutes.

Makes 4 pints.

Dill Pickle Beans #2 (from 1994)

(I really think that this was our favorite but I'm not totally sure. 

You will just need to test both of them!)

4-5 lbs. green beans

8-16 heads of dill

8 cloves of garlic

4 cups white vinegar

4 cups water

1/2 cup Kerr Pickling Salt

1 teaspoon hot red pepper flakes

Pack jars with washed  and clean green beans, dill and garlic. In a saucepan, combine vinegar, water, pickling salt and pepper flakes. Bring to a boil and pour into each jar, leaving 1/2" head room. Put on lids and rings. Process in a boiling water bath for 10 minutes. 

Makes 8 pints.

Recipes shared by Robin per request of Sheila Brinkerhoff.