Grandpa’s Strawberry Ice Cream

As our weather warms I thought this would be fun to share!

My dad asked me to put this one up after I told him I found it! This is something that I remember my grandfather making for us through out the summer!

Grandpa’s Strawberry Ice Cream

2 Packages Strawberry Jello or 1 large box
2 Cups boiling water
Dissolve Jello in boiling water

1 Can thawed concentrated gguava juice or 1 large can of Hawaiian Punch
1 Package of frozen strawberries
3 Cups sugar
1 Can crushed pineapple (Do Not Drain)

Stir until sugar is dissolved

4 Cartons of whipping cream (1/2 pints)
4 Cups milk

Mix ingredients together and pour into Ice Cream Maker (Makes 4 quarts). Freeze in two Batches.

I hope all of you give this one a try, I will be getting and Ice Cream Maker so that I can make it!



So we had these Hot Pocket like things growing up called Piroshki’s (Russian). They are a bread filled pocket sandwich per say.  The best part is that you control what goes into it meaning that you can make a healthy choice.  Below is the recipe that I use for the traditional recipe that  I grew up with.


1 onion, finely chopped

1-2 tablespoons minced garlic (depending on your taste)
1 pound of ground turkey (beef can be used)
2 stalks of finely chopped celery
1 green bell pepper finely chopped
1 cup chopped mushrooms (optional)
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon thyme
1 tablespoon olive oil
1 Cup white wine
1 packet of brown gravy mix
1 package of frozen bread dough or frozen rolls


    1. Combine ground turkey, onion, garlic, celery, bell pepper, mushrooms, dried herbs (you may want to use less per your family’s taste) and olive oil in a large pot,  season with salt and pepper and cook until meat is browned and other ingredients are tender.
    2. Mix gravy mix with cool water (I like to do this with an old jar).
    3. Add wine and gravy mixture to the meat mixture and cook just until the gravy begins to thicken.
    4. Spoon mixture into the middle of 3/8″ thick 6″ square rounds (“squovals”) of bread dough ( I used the rolls this morning and it took 2 of them that are about the size of a golf ball).
    5. Bring up all 4 sides and pinch at the seams to seal so that it looks like an envelope. Place the sealed dough seam-side down on sprayed cookie sheet.
    6. Let  them rise for 30 minutes. Bake your breads using the temperature on the package instructions until golden brown on top.
    7. Remove from pan to cooling rack and brush with butter to gloss/soften crust.

Notes: This can be done with your favorite bread recipe wheat or white.  There are also many variations for the fillings that can be used, Kevin’s favorite is a Pizza one done with cheese down, then sauce, then meat. You could also do a Ham and Cheese, Philly Cheese or even a breakfast version!



Horseradish and BACON Deviled Eggs

So after Easter we all have all these eggs and lets face it there are really just a couple of things to do with them Egg Salad, and Deviled Eggs.  Now we all know the traditional way of making them… Well I am traditional most of the time other times I rebel :-). So this year I rebelled and made a batch of  Horseradish and BACON Deviled Eggs…  This is also a lighter recipe in my opinion

deviled eggs


4 slices chopped bacon (cooked)
6 eggs (hard boiled and peeled)
3 tablespoons Sour Cream (you could also use low fat or even Fat free)
2 tablespoons stone ground mustard
1 tablespoon yellow mustard
1 tablespoon prepared horseradish
1 tablespoon relish
Pinch salt
Pinch cracked black pepper
2 tablespoons thinly sliced scallion greens (optional for garnish)

Chicken Enchiladas with White Sauce!

So I wanted to try out a new twist  to enchiladas the other night… I made a white sauce that I found on This will serve 6!


1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups chicken stock (or canned broth)
8 ounces sour cream
8 ounces chopped green chilies, undrained
1/4 teaspoon cayenne pepper
3 cups chopped cooked chicken breasts
1 small onion, finely chopped
2 cups monterey jack cheese (or more)
8 flour tortillas


1 In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.

2 Add sour cream, green chilies and cayenne. Remove from heat.
3 In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
4 Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
5 Pour remaining sauce on top.
6 Bake at 350 for 30 minutes, covered.
7 Remove from oven, take off foil and sprinkle cheese over top.
8 Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.



Brunswick Stew

We tried a new recipe last night I found it on The Country Cook.

2 lbs. ground beef
1 medium onion, diced
1 (28 oz.) can crushed tomatoes
1 (28 oz.) bottle barbecue sauce
2 medium potatoes, peeled and cubed
2 cans corn, drained well
1 can northern beans, drained and rinsed
1 can pinto beans, undrained
5 cups beef broth (or stock)
Brown the meat with the onion, add in the rest of the ingredients and simmer until the potatoes are tender, I top it with cheese and served it with crackers!
I actually  Personally halved the recipe and still had some to freeze, I simply just used a small onion and smaller amounts!



Tex-Mex Slow Cooker Chicken


This makes great tacos as well as nachos and it makes a bunch so I freeze some! This is another recipe that I got from Cozi of course! Also I always use crock pot liners to save time and messes!

4-5 boneless, skinless chicken breasts
2 packets taco seasoning
1 can (8 oz) green chilies
1 can (15 oz) fire-roasted diced tomatoes, not drained
1 can (15 oz) mexicorn or canned corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) red beans, rinsed and drained

Prep time: 10 min | Servings: 12

1. Layer ingredients in a crock pot in the order given. Empty one packet of taco seasoning directly onto the chicken and add the second packet after all the remaining ingredients have been added.

2. Cook on low 6-8 hours.

3. Stir, shredding chicken as you mix ingredients.


Spaghetti Squash Au Gratin

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.  In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.  Salt and pepper to taste. 

Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and half the cheese together and mix well.  Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

I made this to go along with our ham, scalloped potatoes and green bean casserole for Christmas!


Northern Bean Soup

Northern Bean Soup

From the red binder Betty Crocker cook book
8 cups water
1 lb dried Great Northern Beans (about 2 cups)
1 can (8 oz) tomato sauce
2 ¼ lbs smoked pork hocks
1 large onion, chopped (about 1 cup)
1 tbsp instant beef bouillon
1 tsp salt 1 clove garlic, crushed
2 cups mashed potatoes
2 medium carrots, cut into ½ inch pieces
2 medium stalks celery, cut into ½ inch
Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add tomato sauce, pork hocks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst) Skim fat in necessary.Remove pork hocks, trim fat and bone from pork. Cut pork into ½ “ pieces. Stir in pork, potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Stir in 1 to 2 cups milk or water for thinner consistency. 8 servings.
I haven’t ever tried to thin it out… just eaten it thick.
I like to serve it with corn bread



Healthy Banana Nut Bread


  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar free applesauce
  • 3/4 cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into 2 prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
****I only have one pan so I just put in 1/2 the batter at a time!

Thanks to Missy from Raw Honey for the recipe!