Mom's Strawberry Pie

Strawberry Pie

1 pie crust, baked and cooled

4.5 T. cornstarch
4.5 T. strawberry jello
1 1/8 c. sugar
1 1/4 c. boiling water
1/4 c. cold water
2 c. berries

Mix together cornstarch, sugar and jello. Add cold water and make paste. Pour paste slowly into boiling water, stirring constantly. Stir and bring to bubble boil. Mix will be thick and CLEAR. Set aside to cool--about one hour. Sometimes I put it in the fridge for 20 minutes to hurry up the process.
Arrange berries in crust and pour strawberry jello mixture on top. (I usually put a bit on the bottom of the pie, put most of it mixed in with the strawberries, and then pour a little over the top. That way it is evenly distributed!) Chill and serve with whipped cream.

Cheesy Chicken and Rice

2 cans Cream of Chicken Soup
1 cup evaporated milk (If I'm not freezing it, I use regular milk)
1 cup shredded Monterey Jack Cheese
3 cups cooked rice
dash pepper
6 boneless skinless chicken pieces
rotisserie chicken seasoning

Mix soup, milk, cheese, rice and pepper. Place in greased pan. Top with chicken pieces. Sprinkle with rotisserie chicken seasoning. Cover with foil. Bake uncovered for 40 minutes at 350. Uncover and bake 20 minutes longer. Stir before serving.

This can also be made into a freezer meal. Just put it in a disposable foil baking pan and cover with heavy foil. Label and freeze. Thaw before cooking.

From "Dinner is Ready"

Cole's Pasta

Cole wanted to contribute, so here is his favorite recipe.

Boil Water.
Mix 2 different kinds of pasta and cook for about 10 minutes.
Drain.
Enjoy with a dash of salt.

One Hour Breadsticks

1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. Generously grease a jelly roll pan with melted butter (I leave the edges ungreased to help the dough stick). Roll/press dough to cover cookie sheet. Cut into 2-inch strips and then in half lengthwise. Brush another tablespoon (or more) of melted butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden.

Source: Sisters' Cafe

Fish (or chicken) Tacos

Ingredients

* 1/4 cup fat-free mayonnaise
* 1/2 tablespoon lime juice
* 1 teaspoons fat-free milk
* 1/4 cup dry bread crumbs
* 1 tablespoon lemon-pepper seasoning
* 1 egg, lightly beaten
* 1 teaspoon water
* 1/2 pound orange roughy fillets, cut into 1-inch strips (we use 1 large chicken breast)
* 4 flour tortillas (6 inches), warmed
* 1 cup coleslaw mix
* 2 medium tomatoes, diced
* 1/2 cup (4 ounces) shredded reduced-fat Mexican cheese blend
* 1/2 avocado, sliced

Directions

* In a small bowl, combine the mayonnaise, lime juice and milk; cover and refrigerate until serving.
* In a shallow bowl, combine bread crumbs and lemon-pepper. In another shallow bowl, combine egg and water. Dip fish in egg mixture, then roll in crumbs.
* In a large nonstick skillet coated with cooking spray, cook fish over medium-high heat for 3-4 minutes on each side or until it flakes easily with a fork. Spoon onto tortillas; top with coleslaw mix, tomatoes, cheese and avocado. Drizzle with mayonnaise mixture. Yield: 4 servings.

Source: Simple and Delicious

Lemon Parmesan Broccoli

1 head broccoli
2 T. Olive Oil
salt and freshly ground pepper
1/2 c. freshly grated Parmesan
1/2 lemon, juiced

Preheat the oven to 400 degrees. Cut broccoli into florets and arrange in a nonstick pan in a tight but single layer. Drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake another 10 minutes. Drizzle with fresh lemon and serve immediately.

*All amounts are approximate. Just do what feels right for your family

Source: Sisters' Cafe

Pulled Pork with Black Pepper Vinegar

Recipe courtesy Bobby Flay

Ingredients

• 1 pork butt, trimmed of excess fat
• 3 cups chicken stock
• 1 cup rice vinegar (regular vinegar works fine)
  
• 1 cup Chipotle-Molasses BBQ Sauce (or I use any BBQ sauce)
  
• 2 jalapeno peppers, chopped
• 1 large red onion, chopped
• 6 cloves garlic, chopped
• Salt and pepper
• 8 soft buns, for serving
• Black Pepper Vinaigrette, recipe follows

Directions

Preheat grill or oven to 350 degrees F (oven works better).

Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.

Black Pepper Vinaigrette:

1/2 cup rice vinegar (regular vinegar works fine)

1 heaping tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper

2 teaspoons honey

3/4 cup extra-virgin olive oil

Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.

Mom's Roll Recipe

Mom's Yummy Rolls

1 pkg. (or 1 tablespoon) Rapid Rise yeast
3 eggs
1 cup hot water
1/2 cup sugar
1 cube butter or margarine
1/3 cup powdered milk
3/4 teaspoon salt
3.5-4 cups flour

Start by beating 3 eggs until frothy. Then, add 1 cup hot water, 1 cube melted butter or margarine, and 1/2 cup sugar. Mix well.

In another bowl, mix 1.5 cups flour and yeast. Add 1/3 cup of powdered milk and 3/4 tsp. salt. Mix well.

Add to liquid and beat with a mixer on high speed for 4-5 minutes. Then, begin adding flour usually 1/2 cup at a time until too much for mixer. Continue adding flour until you have a soft dough that is just a little sticky. Should be about 3.5 - 4 cups flour total.

Raise for about 2 hours. I turn the oven on as low as possible, usually 170, let get warm and then turn right off. This helps the yeast get going. Dough should double in size, at least.

Form into rolls by rolling out until about 1/4 inch thick, brushing top with butter, and then cutting with a glass and rolling over finger. Make sure to seal and put end underneath so it stays sealed.

Let raise in formed rolls for about 45 minutes more.

Bake at 375 for 7 minutes. Make sure not to bake too long because the bottoms get browned quickly after this amount of time. Although the time does vary by oven.

Amy's Mesquite Chicken

(Note: This recipe is Amy's. She shared it long ago and now it's one of my family's favorites. Thanks Amy!)

Mesquite Chicken


Ingredients:

• 1 pkg. Grill Mates “Mesquite Marinade”

• 1 lb. chicken breasts or tenders

• 1 red onion

• Mozzarella cheese

Directions:

1. Make marinade according to directions on package. Put chicken in marinade and allow to sit in fridge for at least 15 minutes. The longer it marinates, the more flavorful the chicken will be!

2. Heat oven to 350 degrees. Put chicken in a baking dish or cookie sheet and bake chicken for about 20 minutes or until almost done.

3. While the chicken is cooking, slice red onion into thin rings.

4. After the 20 minutes, remove the chicken and place red onion rings on top of chicken. Cover with mozzarella cheese.

5. Bake for about 10 more minutes or until cheese is melted.