Sunday

Happy and Blessed Sunday to you.🙏😘

It's been a very stressful winter for me and maybe you as well.

I'm sure I'm not alone when I say that if it were not for my FAITH, FAMILY and FRIENDS  who have helped and encouraged me to get through this most difficult time.  

Most of all I credit my parents ❤❤who set a wonderful example. They raised a strong woman. 

As I reflect back as a young girl/woman who at times didn't like all the responsibilities and expectations that were given to me.  I now realize how  their influence helped me deal with life's challenges.  I hope my children can say the same about me.❤

Have a wonderful day. ❤M.j.xo

Double-Strawberry Mousse

I couldn't wait to post this picture of this dessert.. It was easy and although I haven't tasted it as of yet I am sure it's going to be light and tasty. I made this in a loaf pan but I couldn't see why you couldn't do it easily in a 13x9 inch pan.  Happy easy desserts from my kitchen to yours, M.J.

I just ate a large piece.  Yum..Light and tasty...

I should have made the graham cracker center layer larger..Oops! It still tasted very good.

Ingredients:

3/4 cup boiling water

*1 pkg. (3 oz.) Strawberry jello

1 cup ice cubes

1 pkg. )8 oz. Philadelphia 1/3 less fat cream cheese softened

2 T sugar

2 cups thawed Cool Whip Free Whipped Topping

9 Nabisco Grahams, divided

2 cups quartered fresh strawberries.

Add boiling water to gelatin mix; stir two minutes until completely dissolved.  Stir in ice until melted.  Beat reduced fat cream cheese and sugar in large bowl with mixer until blended.  Gradually beat in gelatin.  Whisk in Cool Whip.

Pour half of gelatin mixture into 9 x5 inch loaf pan lined with plastic wrap.  Cover with 3-1/2 grahams.  Refrigerate 4 hours.

***You can substitute jello sugar free gelatin.

Top dessert with 3- 1/2 graham cracker.  Invert onto plate.  Crush remaining grahams; press into sides of dessert.  Top with berries.

From my kitchen to yours,

1/18/13

Angel Hair pasta and tomato medley and spinach

An easy meal in about 30 minutes or less!  

Time was running out and I had to put something on the table. Personally I was so hungry I barely could think straight lol. 

So this is how this meal was created with love and hunger!

8 oz. Angel Hair Pasta
4 T. Butter canola oil blend or butter
1 clove minced garlic
1 cup sliced in half medley of tomatoes (purple, cherry, red and yellow)
1/2 cup baby spinach
Handful of Pecorino Romano cheese for added flavor, of course!

Cook pasta according to directions. (I cooked the pasta while I was simmering the garlic and spinach). 
In a large skillet place butter canola oil blend or buter and melt over low heat.  Add minced garlic and cook slowly until you start to see garlic start to simmer.  Add spinach while keeping heat on low.

 Note: If you can, try to have pasta cook al dente and using pasta tongs transfer from pot to skillet allowing some of pasta water to combine with the butter canola oil, garlic, spinach mix).(about 1/2 cup liquid).  Add tomatoes, grated cheese and toss allowing tomatoes to cook slightly.

Garnish with Basil if desired.

original posted 9/24/15

Raspberry Trifle!

 This easy dessert can be made and refrigerated for a light fruit addition to your meal.  I made this late last night and refrigerated it for our dessert today. I used an easy White Betty Crocker angel food cake but I am sure you can buy a store bought one with similar results.

  

For a beautiful presentation us a Trifle bowl. 

For a nicer presentation, a trifle bowl would be a pretty addition.  At the time I did not own one but do now.  Relatively inexpensive you can find one at T.j. Maxx or Marshalls. 

Light, easy and a good choice for something healthy . Note:  The top layer should be cake pieces  and then a using a few raspberries to garnish but I had only 1/2 cake (someone ate the other half) so mine was not as full.

1 pkg. Betty Crocker white angel food cake mix(made according to directions)

2 cups boiling water

1 pkg. (8 serving size) sugar free or regular raspberry flavored gelatin

2 pkg. (10 oz each) frozen sweetened raspberries, thawed ( I used fresh)and added 1/4 cup Sugar.  You could probably used Splenda as a substitute

2 or 3 containers (6 oz. each) Fat free red raspberry yogurt)(I used vanilla Greek yogurt)

Bake and cool cake.  Tear cake into 1/4 inch pieces.  In a large bowl Pour boiling water on gelatin, stir until dissolved.  Add raspberries, reserving several for garnish.  Refrigerate gelatin mixture about 15 minutes or until thickened but not set.  Layer half of each of the cake pieces, gelatin mixture and yogurt in a 3 qt. glass bowl; repeat.  Garnish with reserved raspberries.  Refrigerate at least 2 hours until firm.  Cover and refrigerate any remaining dessert.  Serves 16 servings

Happy Entertaining from my kitchen to yours,

8/26/12 
10/3/13
1/25/14

Flank Steak, snow pea salad with oranges and edamame

My two favorite magazines are Woman's Day and Better Homes and Gardens.  I love their recipes and photos too!  While browsing through the most recent WD I came across this what appeared to be very easy recipe using flank steak.

It turns out it was super easy and I used frozen edamame and frozen snap peas.  It called for snow peas but I couldn't find any at the grocery store.

I have never broiled Flank steak or actually ever prepared it so I took to the broiling method(I'm sure you could use your outside grill as well).  Just adding salt and pepper to it I broiled it on hi for 10 minutes each side allowed it to rest for 5 minutes and then sliced on an angle.  The same way you'd slice a London broil roast.  You can see by the cut you must cut it at a slight angle.

I prepared the veggie mix ahead of time allowing time for the peas and edamame to thaw. I ran them under cold water and drained thoroughly, dabbing with paper towels to absorb moisture. Note:  I didn't have any fresh mint but we didn't miss it!

My roast was a little under a lb.



I was a little lazy tonight so I took a photo of the recipe.  Some days the easy way is the best way.

Enjoy!
 

Adapted to our liking from Woman's Day Magazine 2015

5/5/15