So I have really been craving the Cherry Dessert Mom used to make for Sundays. I found a place in Willard that sells pitted tart cherries. I was so excited and happy!! You all have to make this and let the memories flow.
Cherry Dessert
1/2 Cup butter
White or Yellow Cake Mix
1/2+ Cup chopped nuts
Cut the butter into the cake mix. Pour cherries in bottom of 9x13 pan. Put cake mix over the cherries.
Bake 350 for 45min. (Does it get any easier than that?)
Serve hot with Vanilla Ice Cream. Heaven--Seriously so good. Tastes likes Sunday! Thanks Mom!
Sunday, June 27, 2010
Monday, June 21, 2010
Cilantro Lime Pesto
This is just something that I made up, so I'll try to put it into recipe form!
Some pasta--enough to feed a family of 6--linguini, fetuccini, spaghetti, angel hair. Whatever you've got.
2 packages of McCormick dry Pesto sauce
Oil
Water
4-6 chicken breasts depending on size
1 bunch of Cilantro
A few limes
A package of Pine nuts
OK- So start cooking your pasta and cube your chicken either before or while it's cooking in some oil. Mix up the packages of pesto sauce according to the directions on back in a separate bowl or measuring cup. I always add a little more water than what it says. Once chicken is 3/4 cooked, pour the pesto in the pan with the chicken. Let that cook for a bit. While that's cooking, grab your cilantro and throw some in a food processor and cut it up small. Depending on how much you love cilantro depends on how much you do. I usually probably do 1/2 C to 3/4 C of chopped up cilantro. Put that into the pesto chicken and mix it up. Don't cook it a lot because then the cilantro loses it's flavor a little. It's better fresh. Drain the pasta and dish up some in a bowl or plate. Pour the pesto chicken and saucy stuff onto pasta, squeeze a bunch of lime juice on top and sprinkle pine nuts all over. (PS-the lime juice is key, so don't forget it!) This is a staple at my house.
Another variation to this recipe goes as follows:
If I don't have cilantro or limes, I just do everything the same except add cream of chicken and some milk or half and half and sometimes some sour cream to the chicken and pesto and just eat that over the pasta. It's quite good as well.
Some pasta--enough to feed a family of 6--linguini, fetuccini, spaghetti, angel hair. Whatever you've got.
2 packages of McCormick dry Pesto sauce
Oil
Water
4-6 chicken breasts depending on size
1 bunch of Cilantro
A few limes
A package of Pine nuts
OK- So start cooking your pasta and cube your chicken either before or while it's cooking in some oil. Mix up the packages of pesto sauce according to the directions on back in a separate bowl or measuring cup. I always add a little more water than what it says. Once chicken is 3/4 cooked, pour the pesto in the pan with the chicken. Let that cook for a bit. While that's cooking, grab your cilantro and throw some in a food processor and cut it up small. Depending on how much you love cilantro depends on how much you do. I usually probably do 1/2 C to 3/4 C of chopped up cilantro. Put that into the pesto chicken and mix it up. Don't cook it a lot because then the cilantro loses it's flavor a little. It's better fresh. Drain the pasta and dish up some in a bowl or plate. Pour the pesto chicken and saucy stuff onto pasta, squeeze a bunch of lime juice on top and sprinkle pine nuts all over. (PS-the lime juice is key, so don't forget it!) This is a staple at my house.
Another variation to this recipe goes as follows:
If I don't have cilantro or limes, I just do everything the same except add cream of chicken and some milk or half and half and sometimes some sour cream to the chicken and pesto and just eat that over the pasta. It's quite good as well.
Sunday, June 20, 2010
Sunday, June 6, 2010
Rhubarb Crisp
This is Mom's recipe and we love it. Adding berries to this is also really good. I also use the crisp recipe for my apple crisp. I use fresh apples or homemade apple pie filling that I can in the fall.
2 1/2 to 3 cups of diced rhubarb
1/4 tsp. salt
2/3 cup sugar
1/2 cup flour
1/2 cup chopped nuts
Stir up above ingredients and put in a 9 x 13 buttered pan.
In separate mixing bowl:
1 cup brown sugar
1/2 tsp. salt
3/4 cup flour
1 cup oatmeal
3/4 cup butter, softened
Mix with pastry cutter and sprinkle evenly over rhubarb mixture. Sprinkle on top very last 3 Tbsp. water. Bake at 350 degrees for 45 minutes.
2 1/2 to 3 cups of diced rhubarb
1/4 tsp. salt
2/3 cup sugar
1/2 cup flour
1/2 cup chopped nuts
Stir up above ingredients and put in a 9 x 13 buttered pan.
In separate mixing bowl:
1 cup brown sugar
1/2 tsp. salt
3/4 cup flour
1 cup oatmeal
3/4 cup butter, softened
Mix with pastry cutter and sprinkle evenly over rhubarb mixture. Sprinkle on top very last 3 Tbsp. water. Bake at 350 degrees for 45 minutes.
Easy Rhubarb Cake
It is that time of year when the rhubarb is on. This is a fun way to use it up.
1 package yellow cake mix
5 cups diced rhubarb (fresh or frozen)
1 cup sugar
1 cup heavy cream
Mix cake as instructed on package. Pour batter into greased 9 x 13 pan. Sprinkle rhubarb evenly over batter. Sprinkle with sugar. Pour cream over top. Do not mix. Bake at 350 degrees for 30- 40 minutes or until cake is done.
1 package yellow cake mix
5 cups diced rhubarb (fresh or frozen)
1 cup sugar
1 cup heavy cream
Mix cake as instructed on package. Pour batter into greased 9 x 13 pan. Sprinkle rhubarb evenly over batter. Sprinkle with sugar. Pour cream over top. Do not mix. Bake at 350 degrees for 30- 40 minutes or until cake is done.
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