Sunday, June 14, 2015

Strawberry Pie

Delicious and low calorie!

1 graham cracker pie crust
1 1/2 cups cold water
2 Tablespoons cornstarch
2 cups fresh strawberries, sliced
1 large package strawberry sugar-free Jello

  • Blend water and cornstarch in a small saucepan over medium heat.
  • Stir till bubbly.
  • Add strawberry Jello and continue to stir till cool.
  • Pour over sliced strawberries and stir to coat them well.
  • Pour strawberry filling mix into pie crust.
  • Chill till set.
  • Serve with a dollop of whipped topping.
If you are counting Weight Watcher points, this entire pie is about 30 points!

Cornbread Salad

This is a dish my Mama makes from time to time and I love it.  Like so many other things Mama makes, I cannot duplicate it and make it taste as good as hers.  So, if you make it, after you taste it, just add a notch or two to the goodness of it and you will have the taste of my Mama's!

Beans, a can, drained (Mama uses pintos or kidneys)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 package Ranch Dressing Mix
1/2 cup sour cream
1/2 cup mayo
2-3 tomatoes, diced
1 can whole-kernel corn
2 cups grated cheese
1 pound bacon, fried till crisp

Preparation Instructions:

  • Plop a half-cup of sour cream into a mixing bowl with your pretty red spatula.

  • Add a half-cup of mayo.

  • Dump a package of Ranch Dressing Mix on top.

  • Stir till well blended and set aside for the flavors to mingle.

  • Crumble the cornbread into a dish.  I had six corn muffins left from last night's take-out dinner from Nana's Diner.
  • Rinse and drain the beans.  I had some left-over October beans from dinner a couple of nights ago.

  • Layer the beans on top of the crumbled cornbread.

  • Dice up a half-cup of red bell pepper and put it into your antique measuring cup.

  • Realize you don't have a green bell pepper and dice up a half-cup of yellow bell pepper and put it into your antique measuring cup.

  • Admire the beauty of the colors of your diced bell pepper in your antique measuring cup.

  • Go out to Mike's garden and get some green onions and wash them up good.  (Well, you might not want to go to Mike's garden to get your onions.  You might want to get yours somewhere else because he might get a little mad if loads of people came over and started pulling up all his onions.)

  • Snip them into little pieces and sprinkle them over the pepper layer.

  • Realize you don't have any tomatoes left.  Decide that Mike doesn't usually like tomatoes on his salad and skip dicing those up and spreading over top of the onion.
  • Realize you don't have any corn.  Decide that you don't really need that either and skip draining it and spreading over top of the onion.
  •  Get some of Mike's yummy bacon.  (You can get some of that from Mike because he would love to sell you some!)  Fry it up after you finish frying what you want to eat for breakfast.  

  • Crumble it up and put it on top of the vegetable layers.  Then, remember that it is supposed to go on top and pick about half of it off and put it back on the plate.  (You can skip this step if you are smarter than me and have fewer interruptions.)

  • Spread the Ranch Dressing mixture over top of the veggie layer.

  • Spread the grated cheese over the top of the dressing mix layer.

  • Sprinkle (what is left of) the bacon over the top of the cheese layer.

  • Cover and chill for at least three hours.  
  • Serve it up and eat it up with a big old smile on your face!
  • (Thank Mama for the recipe the next time you talk to her.)