Thursday, April 30, 2015


I'm still on vacation and haven't had a chance to post any new recipes. I've certainly had some amazing food and I've even photographed some incredible plates of food that we've had. I'll post them when I return home. I just ordered a new beautiful cookbook today and will receive it when I return home. I'll post some of my favorite recipes from the book.
Until then,
Peace in the Kitchen!

Sunday, April 26, 2015

Time Away

I'll be back soon, vacation time! Getting some great ideas for new posts.

Tuesday, April 21, 2015

Strawberry Pretzel Pie

I was reading a post about the most famous foods for each State in the U.S.
The most popular food in Utah is Pretzel Jello Salad.
I had already posted a recipe for one of them so I decided to create a collection of the most popular Jello Pretzel Desserts. There are Fruit Flavored Gelatin options available for Vegetarians and Vegans.
They are often referred to as Salad, Dessert or Pie.
Here are my favorite ones.

Strawberry Pretzel Pie:

2 C finely crushed Pretzels
3/4 C Butter, melted
1/4 C Brown Sugar
2 C sliced fresh Strawberries
1 - 14oz. can of Sweetened Condensed Milk
1/2 of an 8oz.  package of Cream Cheese. (use only 4 ounces), softened
4 TBS + 1tsp of Strawberry Jello
2 C Heavy Cream, divided
1/3 C Sugar

Mix together the Pretzels , Butter and Brown Sugar
Press into a 10" Pie Pan
Bake at 350 degrees for 10 - 12 minutes
Remove and cool completely

Process the Strawberries in a food processor until finely chopped.

In a bowl using an electric hand mixer, beat:
Condensed Milk
Cream Cheese
Beat until smooth
You can also do this in a stand mixer with a whisk attachment

Add Berries and mix until well blended
Transfer to a large mixing bowl

Beat 3/4 C of the Heavy Cream to soft peak stage and fold into the Strawberry mixture.

Spoon into the crust and freeze for 8 - 12 hours

Beat remaining Heavy Cream ( 1/4 C ) in a stand mixer with a whisk attachment at high speed.
Gradually add 1/3 C Sugar ( do this process after the pie is completely frozen)

Top the frozen pie with the whipped cream and return to the freezer for another hour.

This recipe is from:
Mary Allen Perry
Southern Living
June 2012

Peace in the Kitchen!

Ozark Pudding

This recipe is from one of my latest purchases at the Mennonite Central Committee sale in Kansas.
I came home with 16 vintage recipe books.
This is basically an Apple and Raisin Pudding.

Ozark Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - small, well buttered baking dish an 8" X 8" will work.

3/4 C granulated Sugar
1/3 C Flour
1/2 C Grated Apples
1/2 C Raisins
A Pinch of Salt
1 Egg
1 1/4 tsp Baking Powder
1/2 C Chopped Pecans
1 tsp Vanilla

In a large mixing bowl, with a hand mixer:
Beat well

Beat until creamy.

In another bowl, sift together:
Baking Powder
Whisk well.
Add to the Egg bowl.
Beat well.

Fold in:

Pour into the dish.
Bake for 30 minutes.

Serve with Whipped Cream.

Peace in the Kitchen!

Monday, April 20, 2015

Apple and Old Fashioned Quaker Oats Bars

We recently visited our family in Kansas. My sister in law served Apple Bars for dessert. I didn't get the recipe but eventually I will.
Until then, here's another recipe for them.

Apple and Old Fashioned Quaker  Oats Bars

Apple Filling:

2 C Apples, peeled, cored and roughly chopped.
2 TBS Butter
1/4 C Brown Sugar
2 TBS Flour
1 tsp Cinnamon
2 TBS Water
1/4 tsp Salt


14 TBS Cold Butter, cubed
1 1/2 C Oats (Old Fashioned Quaker Oats)
1 C Brown Sugar
1 tsp Baking Powder
1/2 tsp Salt

Apple Filling instructions:

In a saucepan on medium heat:
Brown Sugar
Mix well and stir constantly until the apples soften and the filling begins to thicken.
Remove from heat and set aside.


In a large mixing bowl:
Brown Sugar
Baking Powder
Mix well.
Gradually cut in the Butter with a pastry knife until it becomes a crumble.

Press half of the crumble even;y in the pan.
Pour in the Apple Filing.
Sprinkle the remaining crumble over the filling.
Bake for 30 - 40 minutes.
Remove to a rack and cool completely.
Cut into squares to serve.

It can be heated in a microwave and served warm with Vanilla Ice Cream or Whipped Cream....... or plain!

Peace in the Kitchen!

Wednesday, April 15, 2015

Homemade Fresh Berry Jam

I happen to love Berry Jam. We had plenty of Berries growing up in Michigan. My Grandmother and Aunt made their own Berry Jam. We also had Cherry Jam, Apple Jelly and Apple Butter.
Here's my favorite recipe for Homemade Fresh Berry Jam.

Homemade Fresh Berry Jam

Here's what you'll need:
Approximately 7 half pint jars with lids that have been sterilized in boiling water.

1 C Fresh Blueberries
1 C Fresh Blackberries
1 1/2 C  Chopped Fresh Strawberries
1 1/2 C Fresh Raspberries
1 - ( 1 3/4 oz.) package of powdered fruit pectin.
7 C Granulated Sugar

In a Dutch Oven on medium high heat:
Crush all of the Berries.
Stir in the Pectin.
Bring to a rolling boil, stirring constantly.

Return to a Boil
Boil for 1 minute, stirring constantly.

Remove from heat.
Skim off the foam.
Ladle into the jars leaving 1/4" from the top.
Wipe the rims.
Place the lids on them.
Process for 10 minutes in a boiling water bath canner.

Peace in the Kitchen!

Fully Loaded Hot-Pimento -Cheese Dip from Melissa's Southern Style Kitchen

This looks absolutely sinful but......... yummy! I decided to simply post the link to the recipe.
Can we really have enough recipes for Dip? I can't. I seem to have a collection of them. Thank you Melissa for allowing me to share another one of your amazing recipes.…/

Peace in the Kitchen!