Archive for recipe

Apr
01

Well, It’s A Salad

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There are many things I love about summer.  Sleeping in, sitting outside, going to the park…

and Strawberry Jello Pretzel Salad.

ZOMG, it’s frickin’ awesome.  I distinctly remember the first time I ate this so-called salad.  It was my niece’s birthday party, at my brother’s Mother-in-law’s house.  We were outside, and I saw this concoction sitting in a pan.  My sister-in-law told me to try it, it was awesome.

That, it was.  I had never tried to make it.  I would just go to summer graduations, birthday parties and what not, and basically hover over it, making sure I got two pieces.  I was watching WQED a couple of weeks ago, and they were trying to get pledges.  If you pledged 60 bucks, you got a cookbook about what Pittsburgh eats.  Then, they made some recipes.  One was a burnt almond torte (again, ZOMG!  Soooooooooooooo good.  One of our friends had a burnt almond torte wedding cake.  I will forever remember that wedding because of the cake.  Such an excellent idea).  I was not about to venture into making a burnt almond torte.  It looked super difficult.  But, then they made Strawberry Jello Pretzel Salad.  That didn’t look to bad.

So, last week I bought all the ingredients.  But I didn’t get the motivation to make it until last night.  Not difficult to make at all.  I stuck it in the fridge to let the jello set.  About 45 minutes later, I just couldn’t wait…I had to have a piece.  I asked the girls if they wanted some.  They absolutely refused to try something new.  Fine.  More for me.

All I can say is YUMMY!  I had promised my one sister-in-law, Anita, that when I made it I would bring some to her.  So, after I polished off THREE PIECES, I packed up four pieces for her.  I think this is my new thing to bring to parties.  Here’s the recipe from WQED’s website:

INGREDIENTS:
2 cups crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar
8 ounces softened cream cheese
1 – 8 or 9 ounce package Cool Whip
1 cup sugar
2 – 3 ounce boxes strawberry jello
2 cups boiling water
2 – 10 ounce packages frozen strawberries
DIRECTIONS:
Mix first 3 ingredients and press into 9×13″ pan. Bake at 400 degrees for 8 minutes and cool. Beat the next 3 ingredients and spread over cooled pretzel mixture. Combine jello with the 2 cups boiling water, stirring to dissolve. Add frozen strawberries to jello, breaking apart with knife or spoon. Pour over top of cream cheese mixture and chill overnight or until firm.

YUM!!!!!

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Jul
14

My Favorite Corn Salsa

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I’m taking the easy way out today.  Next thing on my to-do list is “blog.”  Well, that and “Clean the fridge.”  Meh.  I got through three shelves and decided that I’m having a moment.  The kids just started playing the Wii, which should keep them busy for a bit.  I’m in the mood to lay my ass on our new leather couch and watch some trashy tv – maybe something on Bravo.  So, my easy way out is to share with you a corn salsa recipe that I love.  We make it here in my neighborhood for any get togethers.  So, here it is.  It’s super easy peasy.

1 can corn (drained)

1 can black beans (drained)

1 can diced tomatoes (I use Rotel tomatoes with green chiles)

Some chopped cilantro

About 1-2 tablespoons of lemon or lime juice (I use the stuff in the squeezy lemon/lime.  In bartending terms, I squeeze about a six count out of the squeezy)

Salt and pepper to taste.

Just mix it all up and serve it with tortilla chips.  It’s pretty damn healthy (well, except for the chips).  Super easy.  It tastes better once it has been in the fridge for an hour or so.  Here…I’ll show you some I made today:

Corn Salsa

It’s yummy.  And I’m headed to the couch….

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Feb
26

I NEEDED Chocolate Chip Cookies!

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Anther day in paradise here. The kids and I are stuck in the house for two reasons. The hubby has the car (his Jeep ended up in a ditch and is getting fixed…long story), and it’s totally miserable outside here in the ‘Burgh. Started as snow last night, and now has been rain all day. It’s a big slushy mess. I have to say that I watched Throwdown with Bobby Flay the other day and this episode about chocolate chip cookies on Saturday. I have been craving chocolate chip cookies since. REAL chocolate chip cookies. Now, the hubby stopped at the grocery store yesterday and picked me up some Peppridge Farms Caramel Chocolate Chip Cookies, but it just didn’t satisfy the craving. So, the girls and I made these today:

They were exactly what I needed. Crispy on the outside, chewy on the inside…yummy. I felt like such a grown up because I actually had all of the ingredients that I needed in the house. The recipe is the one on the back of the Hershey’s Semi-Sweet Chips. I would have liked walnuts, but I was over ruled by a 2 year old and a 4 year old.

Anyway, here’s the recipe, if you’re interested:

HERSHEY’S Classic Chocolate Chip Cookies

Ingredients:

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
  • 1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

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