Sunday, May 29, 2016

Strawberry Pretzel Jello Salad - SRC

What does a five Monday month mean in the Secret Recipe Club world?  Memorial Day weekend and an extra Secret Recipe Club post!  Does it really get any better than that?  Well, maybe but it's pretty good in my world, so I will take it!!

The extra SRC reveals always have a theme.  To go along with Memorial Day, our theme is picnics.  Who doesn't love a picnic?  Nothing says summer like a picnic.  

For the bonus SRC, I was assigned Dessert Before Dinner!  What a great blog title, I love it!! Stephanie the blogger behind, Dessert Before Dinner says, "
I started this blog to keep track of my favorite recipes, tried and true things, and pictures. It has evolved so much as I've become more involved in blogging and various communities. I draw my inspiration from a combination of cookbooks, other blogs and family recipes. I always throw my own spin on them, but they are all good jumping off points. "  Very similar to why I started my blog, how fun it that?!!

 The recipe I chose, is a throwback to my childhood.  We used to have this "salad" all the time.  I haven't had this in years and you know what? I like it!  Nothing better than a good jello salad, with a little sweetness and crunch added.

I had a little trouble getting the pretzels to stick to the bottom of the pan.   I chose to mix the cream cheese mixture together with the pretzels and use for the crust. 

Pretzel Salad

  • 2 cups crushed pretzels
  • ½ cup melted butter
  • 3 Tbsp sugar
  • 8 oz cream cheese
  • 1 cup sugar
  • 10 oz cool whip
  • 16-20 oz frozen strawberries or raspberries
  • 2 3 oz boxes strawberry or cherry jello
  • 2 cups boiling water.
  1. Crush pretzels and mix with butter and 3 Tbsp sugar. Spread on the bottom of a baking dish and bake at 400 degrees for 10-15 minutes until crisp and set.
  2. Remove crust and let cool completely.

Sunday, May 22, 2016

Not Your Mom's Rhubarb Crisp

I think it's finally Spring here!!  We've had the strangest Spring, cold weather and lots of rain!  In the Midwest, we look forward to the fresh produce that is Spring, rhubarb, asparagus and radishes!

Tim planted an asparagus patch this Spring!  Which means in three, yes three years we will have asparagus.  I can't wait, asparagus is my favorite vegetable!

Last year, Tim planted a rhubarb patch, like the asparagus it takes a few years to get going.  Our friend, the landscaper,  brought me a huge bag of rhubarb from his garden.  In anticipation, I'm sure, of his annual rhubarb pie.  Isn't the color beautiful???

Growing up, I remember rhubarb stewed on the stove with a little sugar added.  My Dad loved it, me not so much!  As an adult, I've grown to maybe not love but like rhubarb.  I almost always make some form of rhubarb crisp or jam.  Looking for something different this year, I found this recipe for
Rumchata Rhubarb Crisp.  If you're not familiar with Rumchata, it's a rum cream made as an authentic replica of the best Horchata you have ever tasted. It is made from scratch using real ingredients — rice, sugar, cinnamon and vanilla.  Watch out, though, it's way too good and a little bit can go along way, if you know what I mean.

If you're looking for a new take on a crisp, give this one a try!  I think I may give this a try with the apples in the freezer, for a kicked up apple crisp.  Yum!!

Rumchata Rhubarb Crisp Recipe
Recipe Courtesy of Dairy Carrie
  • 1 cup light brown sugar, firmly packed
  • 1 cup all-purpose flour
  • 3/4 cup quick cooking rolled oats
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups sliced rhubarb
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1 Cup Rumchata.
Start off by preheating your oven to 350. Get out a 8×8 baking dish and smear a little dab of butter on the sides and bottom.

Chop your rhubarb up into medium size pieces. 

Mix the flour, brown sugar, cinnamon and oats. Melt the butter and add the vanilla and add it to your bowl of dry ingredients.  Mix it all together. It’s going to be crumbly. Take half of your mixture and press it into the bottom of your pan. You want to pack it down pretty well.

Place the chopped  rhubarb in a plastic bag and add the cornstarch. Toss the rhubarb around so it’s coated with the cornstarch. Put your rhubarb in the dish.  Pour the Rumchata over the top of the rhubarb.

Bake for 55 minutes until golden brown and bubbly!  Delicious by alone, topped with whipped cream or ice cream. 

Sunday, May 15, 2016

Cake Mix Snickerdoodles

I love to bake!  However, sometimes after working all day, I just don't have the energy for baking.  I've discovered recipes using a cake mix as a base.  Cake mix recipes save time and are often just as delicious as those made from scratch.  

These Snickerdoodles were no exception, in fact, they may be better than some scratch recipes I've tried.  The original recipe calls for a white cake mix.  I used a yellow cake mix, the only difference I think is the color.  If you're looking for a quick cookie recipe or one to make with the kids or grandkids, give this one a try!

 Cake Mix Snickerdoodles (Recipe courtesy of Betty Crocker)


1 white cake mix (I used yellow)
1/2 cup butter, melted
1 egg
2 Tbsp sugar
1 tsp cinnamon


  • 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
  • 2 Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
  • 3 Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.

Sunday, May 8, 2016

Pineapple Upside Down Cake Freezer Jam

For May's edition of Secret Recipe Club, I was assigned Micha, the blogger behind Cookin' Mimi.  She says, "The food you will find here on Cookin’ Mimi is exactly what I cook every day. It’s a mix of traditional Southern food, good old American home cooking, and my favorite ethnic inspired dishes."

After browsing Micha's blog, I settled on this Pineapple Upside Down Cake Freezer Jam.  If you haven't made freezer jam, give it a try!  It's easy to make and who doesn't love homemade jam on their toast??!!!  I found this recipe intriguing, I love the idea of pineapple upside down cake in a jam.

This jam is a beautiful color and is a tasty addition to any morning breakfast.  I'm also thinking I will give this a try as a glaze for grilled chicken.

Pineapple Upside Down Cake Freezer Jam
Recipe Courtesy of Cookin' Mimi

  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 5 Tablespoons Instant pectin
  • 2 20 ounce cans crushed pineapple in pineapple juice- drained
  • 1/4 cup diced maraschino cherries
  • 1/8 teaspoon vanilla
  • 5 1/2 pint freezer jars or containers
  1. In a large bowl stir together the sugars and the pectin. Mix until well blended.
  2. Add the pineapple, cherries, and vanilla. Mix for three minutes.
  3. Ladle into clean freezer jars, leaving about 1/2 inch head space. Add lid.
  4. Let sit until thickened, about 30 minutes.
  5. Label and refrigerate or freeze.
  6. Refrigerate for 3 weeks or freeze for up to one year.