Coconut Dip
8 oz. cream cheese, softened
1 15 oz. Cream of Coconut (not coconut oil or water!)
8 oz. Cool whip
Mix cream cheese and cream of coconut until WELL blended. Fold in cool whip and chill. Serve with fresh fruit. (Makes a very large batch.)
(This is my adaptation from a recipe I found on line. It was a huge success with my family. I made the mistake of doubling the recipe for a family event, it wasn't necessary to double it. The benefit was having it in the fridge for snacks!)
In college my ward community, in the dorm my freshman year, put together a small cookbook. One of the recipes that I learned to love was a mock cheesecake. I have made it a lot over the years and as I pulled it out the other day I discovered that the print is fading so I wanted to get it on here before I loose it.
Because not all of us like the same toppings we just added our favorite to make it our own favorites.
Caramel and Chocolate
Mock Cheesecake
Filling:
1 12 oz. pkg. Cool Whip
1 8 oz. cream cheese
1/2 c. powdered sugar
Mix cream cheese with the Cool Whip and the powdered sugar, until well blended. Poor into a Graham cracker crust.
Graham Cracker Crust:
1 c. graham crackers, crushed
1/3 c. melted butter
1/3 c. sugar
Combine ingredients and form into a 9 inch pie pan. Pour the filling into the crust and chill. Top with your favorite topping.
The most common cherry pie filling.
I love fresh peaches and only wish they would stay in season and fresh a little bit longer! I love to make fresh peach pies, they are simply the best of the fresh fruit pies in my opinion. The pie was one of my very first blogs. There are other ways to preserve peaches and I love the peach pit jelly because the flavor is so good.
After bottling peaches for storage the first time my husband suggested that we use the pits to make jelly. I am sure that my mouth dropped to the floor after all aren’t peach pits full of arsenic? He said this was done by the pioneers in an effort to make use of everything they had. I was curious so we made it and I fell in love with it. You simply keep the WHOLE pits of the peaches as you bottle them in a separate bowl and cover with water, the pits will have remnants of the fruit on them. In a large saucepan cover the pits with water and bring just to a boil, let cool. Measure out enough water to equal 1 qt. discard the pits and save the juice.
Peach Pit Jelly
1 box powdered pectin
3 c. sugar
3-4 c. peach pit liquid
Dissolve the sugar and pectin into the liquid. Bring to a boil and it starts to thicken. Pour into clean jars and seal.
The pits or "stones" leave a little bit of the fruit on them. The more color the fruit has the more vibrant the color of the jelly is.
I had this recipe to try and finally did it- I LOVED IT!!!!!!!! Though it is not a fat free one (229.4 calories per serving) it is good for a special treat or occasion. I am also anxious to try it with raspberries, blueberries, and peaches, I will let you know how they work out!
Strawberry-Cream Cheese Muffins
2 c. flour
¾ c. sugar
3 T. sugar, divided
1 ½ t. baking powder
½ t. baking soda
6 T. chilled butter, cut into pieces
1 c. chopped strawberries
¾ c. buttermilk, plus 2 T. buttermilk
1 egg
1 (3 oz) package cream cheese, cut into 12 cubes
Preheat oven to 400. Grease and flour muffin pan or line with cupcake liners sprayed with nonstick cooking spray. In a medium bowl stir flour, ¾ c. sugar, baking powder and baking soda. Cut butter into the flour mixture with a pastry blender then add the strawberries. In a small bowl blend buttermilk and egg with a whisk. Mix buttermilk mixture with flour and stir gently. Turn mixture into muffin tin evenly. Put 2 T. sugar into a small dish and dip each cube of the cream cheese into the sugar and coat well. Press the cheese cubes into the muffin batter until they are level with the batter, do not totally submerge them into the batter. Sprinkle remaining sugar on top of the muffins for a sweet topping.
Bake for 20-35 minutes, or until light brown-inserted toothpick should not be placed into the cream cheese to test the doneness.
I love late Spring, early Summer because of the fresh berries!
I used to add sugar to the berries and let them create their own sweet juice and then add cream as well. Rachel, my daughter, started putting low-fat yogurt on in place of the sugar and I have made this modification as well.
This is one of my favorite morning starts or evening treats. And oh so simple!
It's spring, at least by the calendar, you never know in Utah. Here in Honolulu (with the "Gourmet Guy" again) it feels like the beginning of summer. Back at home it snowed yesterday it is so crazy. Before we left we grilled a great steak with a black pepper rub (thanks Costco!) and you know it is Spring when you start to see asparagus and strawberries for sale!
I usually steam the asparagus but this time I roasted it. I placed it on a baking sheet and poured a little olive oil and
coarsely ground salt and tossed it on the shelf, then baked it at 400 for twenty minutes. It was wonderful!
I love
grillin' and fresh spring fruits and vegetables.
I love dried pears! So I was excited to see ripe pears at the local fruit stand earlier this week. They require quite a bit of work and time but they are so sweet and good to eat.
After peeling, coring, and slicing them they go into Fruit Fresh
And into the dehydrator to dry.
A few hours later they are ready to be a sweet and natural treat.
It has been a year since I started this blog and this recipe is one of my first posts but I decided that I wanted to redo it with some better pictures. This is my very favorite pie of all. I just love the sweetness of the peaches and I like the fresh rather than a baked peach pie.
Before the glaze is put on.
After the glaze is on and ready to be chilled
Fresh Peach Pie (not baked)
9 inch baked pie shell,
5 c. ripe peaches , peeled and sliced (about 9 medium for pie and 3 for the filling)
1 c. sugar
3 T. cornstarch
1/2 c. water
Bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and mashed peaches gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool. Fill shell with remaining peaches; pour cooked peach mixture over top. Refrigerate until set, at least three hours. Serve with whipped cream on top.
Nothing beats going out to the garden to pick fresh fruits, vegetables, and herbs. While it is still early in the growing season and the rains have finally stopped the Herbs are producing and I am so excited. Before long the garden will allow me to make fresh Picco and can tomatoes and green beans. I can hardly wait for the squash, beans and cucumbers, my mouth is watering just thinking about it.
In planters, Basil, Cilantro, Thyme, Mint, Marjoram, Rosemary
Peppers of several different varities.
In the garden more peppers, tomatoes, sugar snap peas, green beans, squash cucumbers, and cantalope.
A favorite recipe for a family gathering is this fruit dip. The first time I saw it served I thought it was not particularly appealing but after tasting it I quickly changed my mind.
½ c. brown sugar
¼ c. granulated sugar
½ t. vanilla
1 8 oz. pkg. cream cheese, softened
1 pkg. Heath pieces (I only use 3/4 of the package.)
Mix together and chill. Serve with fruits of your choice
(This should only be mixed up just before serving so that you can get the crunch of the toffee)
The colors and flavors of spring are wonderful. I love seeing the fresh strawberries in the grocery stores now. We love to slice them, add a little sugar to make a juice, and serve with half and half, or milk.
Spinach Salad with Strawberries and Strawberry Vinaigrette
Spinach, washed and cleaned
Bacon, cooked and crumbled
Mushrooms, washed and sliced
Strawberries, washed, hulled, and sliced
Red onion, sliced into thin rounds
Strawberry Vinaigrette
1 c. fresh sliced strawberries
2 Tbsp balsamic vinegar
1 tsp sugar, or to taste
¼ tsp ground black pepper
¼ c. olive oil
In food processor puree strawberries until smooth. Add vinegar and pepper until combined. Gradually add olive oil and mix until well blended. Chill until ready to serve. Refrigerate any leftover dressing.
Serve over spinach salad or vanilla ice cream. 
9 inch baked pie shell
6 c. strawberries (about 1 1/2 quarts)
1 c. sugar
3 T. cornstarch
1/2 c. water
Bake pie shell. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and mashed berries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.
Fill shell with remaining strawberries;whole (I aways slice the strawberries rather than leave them whole like many restaurants do because the sauce or filling surrounds the strawberries more evenly and it isn't such a mouthful) pour cooked strawberry mixture over top. Refrigerate until set, at least three hours.
Serve with whipped cream on top.
Peach Glace Pie (my favorite fresh pie)
Substitute 5 cups sliced peaches for the strawberries (about 9 medium and 3 for filling)
Raspberry Glace Pie
Substitute raspberries for the strawberries
Pie Crust
1/3 c. plus 1 T. shortening
1 c. flour
1/2 t. salt
2-3 T .cold water
(Double for two crust)
Virgin Strawberry Daiquiris
18 ice cubes
12 strawberries, sliced
6 tsp sugar
3 tsp lime juice
Blend and serve
Strawberry Agua Fresca
4 c. water
1/3 c. sugar
6 c. hulled strawberries
¼ c. fresh lime juice ( about 2 limes)
Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well. Yield 8 cups
Strawberry Panna Cotta with Strawberry Compote
For Panna Cotta
3 c. sliced strawberries
1 ¾ cup buttermilk
6 Tbsp sugar
2 ½ tsp unflavored gelatin (less than two envelopes)
¼ c. whole milk
½ heavy cream
· Blend strawberries, buttermilk, and sugar in blender until smooth. (very smooth) Then pour through a very fine sieve into a medium bowl, pressing hard on the solids. Discard solids.
· Sprinkle gelatin over milk in a small bowl, let stand to thicken.
· Bring cream to a boil in small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
· Whisk cream mixture into strawberry puree and pour into molds.
Chill molds, covered, until firm, at east 8 hours.
To unmold , dip molds into bowl of hot water 2-3 seconds, then invert panna cotta’s onto dessert plates and remove molds.
For compote
2 ½ c. strawberries-trimmed
¼ c. fresh orange juice
2 Tbsp superfine granulated sugar
Halve strawberries lengthwise if small or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries tossing to coat. Serve panna cotta’s with compote. (Panna cotta’s can he chilled in molds covered up to 2 days.)
Fresh Peach Pie (not baked)
9 inch baked pie shell, recipe follows
5 c. ripe peaches , peeled and sliced (about 9 medium for pie and 3 for the filling)
1 c. sugar
3 T. cornstarch
1/2 c. water
Bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and mashed peaches gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.
Fill shell with remaining peaches; pour cooked peach mixture over top. Refrigerate until set, at least three hours.
Serve with whipped cream on top.
Fresh Strawberry Pie
Substitute 5 cups sliced peaches for the peaches (about 1 ½ quarts)
Raspberry Glace Pie
Substitute raspberries for the strawberries
Pie Crust
1/3 c. plus 1 T. shortening
1 c. flour
1/2 t. salt
2-3 T .cold water
(Double for two crust)
For years I have been canning, freezing, adding to and learning about food and food storage for my family. I have learned to love to cook and try new things and tips. Let me share some with you.
The Pantry
The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.
As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.
Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter
Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables
Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes
Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet
Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce
Favorite From the Pantry Recipes
Lauri's Italian Sauce
3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms
3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)
Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)
Meat Sauce
4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced
Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.
Sour Cream Enchilladas
Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt
Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*
Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas
Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.
*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.
Tips
Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)
When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.
Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.
Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!
Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.
When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.
Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.
If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.
Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,
Applesauce Spice Cake
2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)
Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.
Frosting:
½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk
Soften butter and combine with remaining ingredients, spread on top of cake.
This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.
Zucchini Blues
Took it for granted
When it was planted
That I had just enough
Now during my days
I'm trying new ways
To use up all this stuff
My basement is crammed
It's been jellied and jammed
Make into bread and cake
It's been chopped and sliced
And grated and diced...
There's nothing else to make!
I've baked it and planned it
Boiled and canned it
And frozen all I need
I have had my fill
There's too much... and still
It's growing like a weed.
(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)
My blog is being extended to my family. My girls are so creative in some of the things they are doing and I am always asking them to send me the recipes and pictures. I decided to make them co-authors to save a step or two. Of course the "Gourmet Guy" is a great cook and so he is also on board. So if you see the names, Jessica, Natalie, Rachel, Cydney, Rebecca, or Kerry (the Gourmet Guy) you know who they are!
The pits or "stones" leave a little bit of the fruit on them. The more color the fruit has the more vibrant the color of the jelly is.
I used to add sugar to the berries and let them create their own sweet juice and then add cream as well. Rachel, my daughter, started putting low-fat yogurt on in place of the sugar and I have made this modification as well.
This is one of my favorite morning starts or evening treats. And oh so simple!
I usually steam the asparagus but this time I roasted it. I placed it on a baking sheet and poured a little olive oil and coarsely ground salt and tossed it on the shelf, then baked it at 400 for twenty minutes. It was wonderful!
I love grillin' and fresh spring fruits and vegetables.
After peeling, coring, and slicing them they go into Fruit Fresh
And into the dehydrator to dry.
A few hours later they are ready to be a sweet and natural treat.
Before the glaze is put on.
After the glaze is on and ready to be chilled
For years I have been canning, freezing, adding to and learning about food and food storage for my family. I have learned to love to cook and try new things and tips. Let me share some with you. 
