Coconut Rhubarb Dessert

Coconut Rhubarb Dessert



4 cups sliced fresh or frozen rhubarb
1½ cups sugar
1½ cups water
1/8 tsp red food coloring-optional
1 pkg. butter pecan cake mix
1 cup flaked coconut
½ cup chopped pecans
½ cup (1 stick) melted butter

In a large saucepan, combine the rhubarb, sugar, water and
food coloring. Cook over medium heat for 8-10 minutes or
until rhubarb is tender; cool slightly. Transfer to a greased
13 x 9 baking dish; sprinkle with dry cake mix. Top with the
coconut and pecans. Drizzle with butter.
Bake at 350° for 25-30 minutes or until a toothpick inserted
near the center comes out clean. Serve with ice cream or
Cool Whip.


And here is where I strayed from the recipe..........
My cooked rhubarb looked really runny, so I added a couple
tablespoons of tapioca to help thicken it a little. After it came
out of the oven, I drizzled about a quarter cup of caramel/
butterscotch ice cream topping over top.

Cordon Bleu Casserole

6 chicken breasts
6 slices ham
6 slices swiss cheese
1 c flour with 1 tsp salt and pepper mixed
3 eggs, slightly beaten
1 c fine bread crumbs
2 T. butter
1 T. vegetable oil
2 cans cream of chicken soup
1 soup can of water
Pound breasts to 1/2 inch thickness (or I sometimes use the frozen chicken breasts that are thinner). Place cheese and ham on half of each ( or between two pieces of the frozen ones) and fold over. Drip in seasoned flour adn then in egg, then crumbs. Heat butter and oil in large skillet. Saute breasts 6 min. on each side or until tender. Cover with thinned soup and bake one hour uncovered at 350 deg.

Rosy Red Rhubarb Cupcakes

Always looking for new recipes for rhubarb and here's one we really liked.

Rosy Red Rhubarb Cupcakes


1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup buttermilk
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
Cream cheese frosting, optional
Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Frost if desired. Yield: about 1-1/2 dozen.

Grapenut Bread

I was given this recipe after tasting this different sounding bread, when I worked at the Fabric Shoppe in St. Ansgar, Iowa. It was a favorite of "grandma Colette's".

Grapenut Bread

1/2 c. grapenuts
1 c buttermilk
1 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp salt
2 c. flour
1 tsp baking powder
1/2 tsp baking soda
Topping:
1/4 c sugar
1/8 tsp butter
Let grapenuts and buttermilk soak one hour. Add sugar, egg, vanilla, salt, flour, baking powder and soda. mix by hand. Add topping, which has been mixed with a fork, just before baking. Bake in a well greased and floured loaf pan for 50 min. at 350 deg.

Chow Mein Casserole

Haven't made this one in years...am gonna have to make it again soon, I really liked it. This blog is making me look at some old recipes and deciding to make them again. whoot whoot!

Chow Mein Casserole

l lb ground beef
1 1/2 c. celery, diced
1 med. onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. water
2 Tbls. soy sauce
1/2 c minute rice, uncooked
1 can chow mein noodles

Brown beef, crumbling as it cooks. Add celery and onions and cont. to cook until transparent. Drain. Add rest of the ingredients except noodles and place in a 9 x 9 baking dish. Bake uncovered 1/2 hour at 350 deg. Reduce heat to 300 deg. and cover with noodles. Bake 1/2 hour longer.

Rhubarb Strawberry Crisp

4 c diced rhubarb


4 c fresh strawberries...hulled and halved , if large

1 c sugar

2 tsp orange zest

2 T cornstarch

10 T cold butter, cut into 1/2 inch pieces

1 1/4 c flour

1/4 c light brown sugar

pinch salt



In large bowl, combine rhubarb, strawberries, 3/4 c sugar, orange zest, and cornstarch. toss to mix.

grease a 9 x 13 with one T of the butter and transfer the fruit mix to the prepared casserole. preheat the oven to 375 deg. in mixing bowl, combine remaining 9 T of butter, flour, remaining 1/4 c sugar, brown sugar and salt..cut together until resembles coarse crumbs. sprinkle topping evenly over fruit and bake til topping is golden brownand crispy and fruit is bubbly in places..about 45 min.

cool briefly and serve warm with whipped or ice cream.

Rhubarb Swirl Dessert

The rhubarb season is one of the first signs of spring that I watch for!!!
Rhubarb Swirl Dessert

Crust:
1/2 c butter, melted
1 1/2 c oatmeal
1 c coconut
1/2 c brown sugar
1 c chopped nuts (opt)

Filling:
3 c. rhubarb
3/4 c sugar
1- 3 oz pkg strawberry jello
1- 4 0z pkg vanilla instant pudding
1 1/2 c milk
1- 8oz container cool whip

Crust: Mix butter, oatmeal, sugar and coconut with nuts. Place into 9 x 13. Bake at 375 deg. for 8-10 min. Watch closely. Stir twice

Filling: Simmer the rhubarb and sugar til tender. Stir in Jello while hot, stir til dissolved . Cool. Mix the pudding mix with milk. Fold in cool whip. Fold in cooled rhubarb mixture. Pour on cooked crust. Refrigerate 2 hours. Serves 12-15.

8 can soup

Doesn't sound good when just reading the directions but boy oh boy is it delicious and easy. Makes a big batch so you can freeze some for a quick meal. It's best after the flavors are allowed to blend so like in the next day or two after it's made. I dare you, try it before the weather gets too hot for soup!

8 can soup


1 1/2 lbs ground beef, browned (or use ground turkey if you wish) with one onion
1 can chili with beans
1 can chili w/o beans
1 can corn
1 can kidney beans
1 can veg all
1 can diced tomatoes
1 can rotel tomatoes
and 1 can of campbells old fashioned vegetable beef soup


Mix althogether is a large pot (I use my dutch oven) ...do not drain the veggies..all the packing juices go right into the soup.
Can be frozen for later meals. Like I said, I first ate it when I served it as a leftover and it is delicious..pretty good for someone who doesn't like veggies :)

Banana Crush Punch

It's graduation and then weddings are right around the corner...so thought I'd share a punch recipe or two.



Banana Crush Punch

3-4 c sugar

6 c water

7 bananas

2 (12 oz) cans frozen orange juice

1 (12 oz) can frozen lemonade

1 (46 oz) can pineapple juice, unsweetened

3 qts ginger ale or sprite

Boil sugar and water three min. Cool. Blend and add gradually in blender: bananas and juices, pouring into another container as blender fills up. Mix well and pour into three empty 1/2 gal. milk cartons or plastic ice cream containers. Freeze. (The longer frozen-the better). When ready to serve,let soften slightly and chop up in a punch bowl with knife. Add and stir to blend the gingerale or Sprite. (one to each carton of frozen punch mixture. Serves 75-100 Or aprox. 25-30 per carton. Best when served slushy.

Paprika Chicken with sour cream gravy

Oh boy...this is a keeper, you people are gonna love this and make it again and again, I promise!


Paprika Chicken with Sour Cream Gravy

1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
4 skinless, boneless chicken breast half (about 1 pound)
1/4 cup butter
1 can (10 3/4 ounces)  Condensed Cream of Chicken Soup 2 green onions, sliced (about 1/4 cup)
1 container (8 ounces) sour cream

Directions

Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.

Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream. Yield: 4 servings.

Salted Caramel Crunch Brownies

This is what I'm gonna whip up today! Just received this recipe from a friend who got it from another mutual friend. Thanks Tammi and Barb! Can't wait to try these bad things :)

SALTED CARAMEL CRUNCH BROWNIES


14 oz. pkg. caramels
1/4 c. milk
1 box brownie mix for 9x13" pan
12 oz. pkg. semi-sweet chocolate chips
1 t. shortening
1 c. lightly salted peanuts
1 c. gently broken pretzels


Bake brownies as directed on package and let cool
In a medium microwave safe bowl, combine caramels and milk. Heat on high in 30-second bursts, stirring between, until melted and smooth. Pour mixture over the brownies and spread to the edges. Set aside to cool.
When caramel layer has cooled and firmed up a bit, make the next layer. In a medium microwave safe bowl, combine the chocolate and shortening. Heat on high in 30-second bursts, stirring between, until melted and smooth. Add peanuts and pretzels, then stir gently. Top caramel with the chocolate mixture, spooning it over the entire surface. Let cool and harden before cutting. Wrap tightly or store in an airtight container.

Oven Shy Cookies

This was my grandma's recipe. So deliciously wonderfully chocolate!
I now, with my allergy to peanuts, substitute walnuts.

Oven Shy Cookies

1 lb. marshmallows

2 c. (12 oz) semi sweet chocolate chips
1/4 c butter
3 c. rice krispies cereal
12 oz. walnuts..chopped (or you can use salted peanuts)

Over low heat, cook and stir marshmallows, chips and butter til melted (I use the microwave) and mixture is smooth. Remove from the heat. stir in cereal and nuts. drop by rounded T. onto waxed paper...makes 6 1/2 doz.