Strawberry Salad

From grandma S.
This salad is present at every family gathering and dinner we have on Daddy's side. You love to eat it with a spoon out of a cup!

1-3oz. pkg. strawberry Jello
1-3oz. pkg. vanilla pudding (cooked, NOT instant)
1-3oz. pkg. tapioca pudding

Combine the above ingredients with:

2 1/2 C. water

Boil until thick, cool completely.

Add:

2 C. fresh strawberries, chopped
1-8oz. carton Cool Whip.

Chill before serving.

{LDM}

Strawberry Daiquiri Cake

The perfect summer cake!

Cake:
1 pkg. white cake mix
1 1/4 C. water
1/3 C. vegetable oil
3 eggs
1- 3oz. box strawberry Jello
1 T. grated lime peel
1 to 2 tsp. rum extract

Lime icing:
1-16oz. carton vanilla frosting
2 tsp. grated lime peel

Garnish:
8 fresh whole strawberries


In large bowl, beat cake mix, water, oil, eggs, gelatin, 1 T. lime peel and the rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into greased and floured 9x13 pan.

Bake @ 350* 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Stir 2 tsp. lime peel into frosting. Spread frosting evenly over cake.
Prior to serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves.

{LDM}

S'mores Bars

Anytime you crave this ooey, gooey summertime treat, try this recipe!

9 C. Golden Grahams cereal
1 pkg chocolate chips
3/4 C. corn syrup
3 T. butter
1 tsp. vanilla
3 C. mini marshmallows

In saucepan over medium, melt marshmallows and butter. Add vanilla and corn syrup to the mixture.

Pour melted marshmallow mixture over golden grahams and chocolate chips.

Spread mixture into a 9x13 pan, let harden and serve.

{LDM}

Chicken & Artichokes in White Wine Sauce

1/2 C. flour
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breasts
2 T. olive oil
1 T. butter
2 C. sliced fresh baby bella mushrooms
1-14oz. can artichoke hearts, drained
1/3 C. chicken broth
1/3 C. dry white wine
Parmesan cheese, for garnish
Fresh parsley, for garnish

On dinner plate, combine flour, herbs, salt, and pepper. Reserve 1 T. of mixture. Using tongs, coat the chicken in mixture, shaking off excess.

Heat oil in skillet over medium-high, Add chicken and cook until golden brown, about 10 minutes. Turn halfway through cooking. Remove to plate.

Add butter and warm until melted. Add mushrooms and artichokes and cook until most of liquid is released from mushrooms, about 5 minutes.

In measuring cup, combine wine, broth, and reserved flour mixture, whisk until smooth. Add mixture to skillet, cooking until it's warm and slightly thickened. Return chicken to the pan and warm through.

Serve chicken with sauce and vegetables served over top. Garnish with fresh Parmesan and parsley.

{LDM}

Cookie Dough Bites

What I love most about this recipe is it's one you can get your hands right into, and since it doesn't contain eggs, you (and maybe me) can taste test!

3/4 C. brown sugar
1 stick butter, softened
2 C. flour
1 T. vanilla
1 can sweetened condensed milk
1 bag mini chocolate chips
Chocolate almond bark

Cream together the sugar and butter, add flour, vanilla, and milk and mix until incorporated.
Add chocolate chips.

Freeze dough mixture in bowl while you melt chocolate almond bark in microwave.

Form dough into balls, and using slotted spoon or fork, dip each into melted chocolate.

Chill on wax paper, and serve cold.

{LDM}

Dipping Oil

From Grandma G.- Daddy loves this stuff!

Fresh herbs:

1 T. basil
1 T. parsley
1 T. garlic
1/2 tsp. Rosemary
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground pepper
1/2 tsp. salt (omit if adding Parmesan cheese)
1/4 tsp. red pepper flakes
1/2 tsp. olive oil
1/8 tsp. lemon juice

Chop all ingredients together; add oil and lemon juice and refrigerate.
To serve: combine 1 1/2 tsp. spice mixture with liberal pour of olive oil on salad plate, sprinkle with grated Parmesan cheese if desired. Serve with warm, crusty bread.

Dried herbs:

2 T. dried basil
2 T. dried parsley
2 T. garlic powder
2 T. minced garlic
2 T. dried Rosemary
1 tsp. dried thyme
2 T. dried oregano
2 T. ground pepper
2 tsp. salt (omit if adding Parmesan cheese)
2 T. red pepper flakes

Grind all ingredients together.
To serve: mix as desired with liberal pour of olive oil on salad plate, sprinkle with grated Parmesan cheese (optional). Serve with warm, crusty bread.

{LDM}

Banana Chocolate Chip Muffins

2 1/2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 ripe bananas
1/2 C. milk
1 tsp. vanilla extract
3/4 C. butter, at room temperature
1/2 C. sugar
1/2 C. brown sugar, packed
3 eggs
1 C. mini chocolate chips

In medium bowl, whisk together flour, baking powder, soda, and salt. In another bowl, use a fork to mash bananas together. Add milk and vanilla stirring until well blended.

In large bowl or electric mixer, beat together the butter and sugars on medium. Add one egg at a time, until light and fluffy.
Reduce mixer's speed to low, and add one third of flour mixture. Add half of the banana mixture, and continue alternating between flour and banana mixture until all the ingredients have been incorporated. Fold in chocolate chips.

Fill muffin cups 2/3 full, and bake @ 375* for 18-20 minutes, or until toothpick inserted comes out clean.

These muffins freeze perfectly.

{LDM}