The summer of 2018 has been a brutal one here on the Florida gulf coast. Heat index can and regularly is even worse actual temperature. On a particular afternoon, I decided to create a cool dessert for everyone. Of course, you never have exactly what you want when you want it, but here is what I came up with. They all enjoyed it right away and the next day as well. So, here we go Frozen Lemon-lime Pie.
1-pkg lemon gelatin, 1-pkg lime gelatin, 2 small containers of whipped topping, 1 premade Graham cracker crust, Sprinkles as desired for garnish.
HOW TO MAKE:
Let whipped toppings sit out on the counter for about 30 minutes to soften.
Mix lemon gelatin with one container of whipped topping. Mix the lime gelatin with the other container of whipped topping. Now, in your crust place your lemon mixture into the bottom right on top of the graham cracker. Smooth gently and place into the freezer for 5 minutes.
Pull out the crust from the freezer and top the lemon with the lime mixture. Make it as pretty as you wish on top with your spreader. Top the entire thing with sprinkles or as you wish. Fresh fruit would be beautiful! I just did not have any that day.
Freeze entire pie for a minimum of 30 minutes before serving.
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2 bunches broccoli
6-8 slices bacon
1/4 c. chopped onion
1 c. mayonnaise
2 TBSP apple cider vinegar
1 TBSP sugar
Fry bacon crisp and drain. Wash and drain broccoli. Cut off stems. Use only flowerets for
this recipe. In a large mixing bowl, mix mayonnaise, sugar, and vinegar. Toss in broccoli and cover with mayo mixture. Add crumbled bacon. Chill before serving.
***Alternate***You may substitute frozen broccoli. Must be allowed to defrost completely before using.
This is a wonderful side dish for Hoagies or a regular dinner. You won’t have leftovers!
ATTENTION: THIS WILL NOT STAY AROUND LONG. GET YOUR HELPING RIGHT AWAY.
2 cans (16 oz) cans Peaches
1 yellow cake mix
1/2 c. butter/margarine
1/2 tsp ground cinnamon
Preheat oven to 375 degrees F
Empty peaches into the bottom of 9 X 13in pan. Cover with dry cake mix and press down firmly.
Cut margarine into small pieces and place on top of cake mix. Sprinkle with cinnamon.
Bake @ 375 degrees for 45 minutes.
Let stand for 10 minutes. Then Enjoy!
You can substitute any fruit for the peaches if you like.
Serve up the goodness
Use a large Spoon please.
Decorate it if you wish!
We used this one for July 4th celebration…so we added a few decorations. 🙂 Also you can Top with ice cream for a delectable dessert.
This is another Farm to Table recipe. Green Beans were abundant. Need new ways to keep them from being boring.
1 quart of fresh green beans
1 C homemade bread crumbs (or store bought will work) + 1/4 C for topping
1 can Cream of Chicken Soup
1 can of milk (measure this in the soup can)
1/4 C regular Mayonnaise
2 TBSP onion powder
Salt and pepper to taste
Cook the green beans in a large pot until tender.
Drain them and place them in a large bowl.
In a separate bowl, mix soup, milk, mayo and egg until smooth.
Stir in 1 C of bread crumbs, onion powder, salt and pepper.
Pour mixture over the green beans and mix to coat.
Spray a 2 quart casserole dish heavily with butter spray and fill with the bean mixture.
Spread evenly in the pan.
Sprinkle last of the breadcrumbs evenly over the top.
Spray the top breadcrumbs with butter spray.
Bake in 400 degree oven for 20 minutes.
Let stand for 5 minutes and serve.
Pantry Green Bean Casserole
Enjoy! My family ate practically the whole thing. “Momma, can I have more green beans.” Music to a Momma’s ears!
This colorful, sweet and tangy relish is a wonderful addition to a any meal.
FARM TO TABLE
2 cups fresh corn removed from the cob or 2 cans whole kernel corn
3 TBSP vegetable oil 1/2 C sugar
1/2 C vinegar
2 tsp onion powder
1/2 tsp salt
1 small bell pepper, diced
Fresh ground black pepper to taste
In 1 bowl, combine corn with pepper, salt, & cooking oil.
In an saucepan, combine sugar, vinegar & onion powder.
Bring to a boil and simmer for 1 minute.
Add corn mixture and cover.
Refrigerate at least an hour, but longer is better.
Drain to Serve.
I used some Peaches and Cream corn from the garden, and a can of sweet corn. Bell pepper was straight from the vine. Mm-mm!
**Farm to table Recipe**
This is my personal recipe that received rave reviews.
2 boneless, skinless chicken breasts (cubed)
3 medium bell peppers
2 large Vidalia onions
2 yellow squash
2 TBSP Soy Sauce
4 TBSP Vegetable Oil
2 Cups White Rice
Make rice according to package directions.
Slice all vegetables on the mandolin.
Heat 1 TBSP oil on medium-high heat and add onions. Cook until they become translucent. Add Soy Sauce.
Remove onions to a large dish and set aside.
Heat 1 TBSP oil on medium-high heat and add bell peppers. Cook until somewhat soft, but not mush. Remove from heat and add to dish with the onions.
Heat 1 TBSP oil on medium-high heat and add chicken. Add salt and pepper to taste. Be sure to cook chicken through. Remove it from the heat and add to dish with onions and peppers.
Heat 1 TBSP oil on medium heat and add yellow squash. Cook until soft and have a touch of color. Turn off heat and set aside.
Mix thoroughly the onions, peppers, and chicken chunks.
Layer on a large platter with Rice on the bottom. Then add the squash from the pan. And top everything off with the chicken, onions, and peppers.
I served this pretty dish with sliced tomatoes from the garden.
A friend from Facebook shared this FANTASTIC recipe with me. It is a slice of heaven on a plate and does not last long.
BLUEBERRY POUND CAKE
1 cup butter softened
2 cups sugar
1 tsp vanilla
2 3/4 cups Self-Rising Flour
2 cups blueberries fresh or frozen
Cream together the butter and sugar. Add vanilla, eggs, flour. Fold in two cups of blueberries.
Pour into prepared bundt pan. Bake @ 325 degrees for 70-80 minutes. Let cool before serving. (If you can get them to wait.)
One slice of warm, comforting blueberry pound cake.
Delicious alone or with ice cream. It will become a family favorite!
This simple casserole will have the finickiest eater trying yellow squash!
5-6 medium yellow squash
1 + 1/2 cup cup dry bread crumbs
3 large eggs
1 cup + 1/2 cup mozzarella cheese
3 TBSP onion powder
salt and pepper to taste
optional 2 TBSP of parsley for color
Preheat oven to 400 degrees
Rough chop the yellow squash and boil them until tender.
Drain off water and place them in a bowl and mash them with a potato masher. I left chunks of squash, but you can mash them softer if you like.
Add in eggs, onion powder, salt and pepper and 1 cup of dry bread crumbs.
Add 1 cup of mozzarella cheese.
Transfer mixture to a properly prepared casserole dish. Add the last 1/2 c. of cheese. And top them with the 1/2 cup of breadcrumbs.
Add parsley. Place in center of preheated oven and bake for 30 minutes. Let stand for 3-5 minutes before serving.