Strawberry Pie

Strawberry Pie

1 unbaked pastry shell (9 inches) 

3/4 cup sugar 

2 tablespoons cornstarch 

1 cup water 

1 package (3 ounces) strawberry gelatin 

4 cups sliced fresh strawberries 

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. 

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled. 

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set; about 3 hours. 

Yield: 6-8 servings.

Fried Dill Pickles

Fried Dill Pickles

1 jar dill pickle spears

1 cup flour

1/2 cup plain yellow corn meal

1 tablespoon seasoned salt

1 cup milk

Vegetable Oil to cook in

Ranch Dressing for dipping 

Pour vegetable oil to a depth of at least 1/2 inch in medium sized skillet and place over medium high heat. Drain pickles and place spears on paper towel lined plate to absorb moisture while you prepare breading.

Place corn meal in small bowl. Add 1/2 cup flour and seasoned salt. Stir until well combined. In separate bowl, pour remaining flour and place milk in third bowl.

Using your hands, dip a pickle into milk, then flour, then milk, then cornmeal breading. Repeat until all pickles are breaded.

Carefully place pickles into hot oil and cook until browned, stirring once if needed, about ten minutes.

Remove from skillet and place on paper towel lined plate. Allow to cool for a few minutes before serving with ranch dressing.

These are extremely hot inside for several minutes after cooking. 

*** I had some mix left over and decided to dredged and fry up some jalapeno slices.  Yummo!

Sausage-n-Sauerkraut

This is exactly how the original recipe reads..

Sausage-n-Sauerkraut

4 medium potatoes, peeled and cubed

2T olive oil

1 small onion, halved and sliced

1 lb smoked sausage, cut into 1/4 inch pieces

1 pkg (16 oz) sauerkraut, rinsed and well drained

1/4t pepper

1/8t salt

In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned.  Stir in onion; saute for 3-4 minutes or until tender.  Add the sausage, sauerkraut, pepper and salt.  Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

What I do...

The first time I made this I used polish sausage.  The second time I used beer brats and liked it a whole lot better.  Also, the first time I made this I thought it was bland tasting.  The second time I kicked it up using dried rosemary, garlic powder and seasoned salt, to taste.  I also added sweet red bell pepper for color and flavor!

I toasted a hot dog bun with garlic and Parmesan cheese to enjoy on the side.

Polish Sausage Breakfast

I just threw this one-meal-dish together one night many years ago and it's been a favorite of ours ever since.  I don't have a true recipe for it but will tell you what I do and you can tweak it from there!

Polish Sausage Breakfast

Slice 3-4 large potatoes (I leave the skins on because peeling potatoes sucks).  Fry potatoes in oil and season to taste.  Add diced onion and green bell pepper.  When potatoes are nearly cooked through, add 3-4 sliced polish sausages.  Continue cooking until sausage is heated through.  When sausage is heated through, add 4-5 eggs and scramble into potato/sausage mixture.  Cook until eggs are set.  Add any combination of toppings to the entire dish or to each individual serving....cheese, tomato, jalapeno, avocado, black olives, sour cream...

Serve with toast!

Very Moist Banana Bread

Very Moist Banana Bread

3 cups sugar

4 eggs

2 cups mashed bananas (I usually have about 3 cups)

1 cup oil

2/3 cup water

1 teaspoon vanilla

1 1/2 teaspoons salt

1/2 teaspoon cinnamon (I usually add a little bit more cinnamon)

2 teaspoons baking soda

3 1/3 cup flour

walnuts (optional)

Cream sugar, eggs and bananas. Add the rest of the ingredients in order given, mix well. Pour into greased bread loaf pans, bake at 350 degrees for 1 hour.

I can typically get 2 large loaves and a few cupcakes or 3 smaller loaves using this recipe. It makes a lot of batter. It's so easy, makes a lot and it tastes super yummy too!!! This bread freezes very well.

Savory Chicken

Savory Chicken

4 lbs. chicken (I use thighs because it's cheaper than breasts).

1 pkg Onion Soup mix

1/2 cup water

1/2 Italian salad dressing

If using thighs, trim off the skin.  Coat chicken with onion soup mix.  Place in slow cooker.  Add water and salad dressing.  Cook on low for 8 hours.  Prepare your favorite side dishes to accompany the Savory Chicken and enjoy!

*** I typically purchase the chicken thighs when they're marked down to sell quickly.  I will trim off the skin, place in a freezer zip lock bag, coat with the onion soup mix and freeze.  When I want to throw this meal together all I need to do is place the chicken in the slow cooker and add the water and dressing! :)

*** Remember to always use a Reynolds Slow Cooker liner.  Makes clean-up an absolute breeze!