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I hadn’t planned on submitting yet another roll recipe, but summer always seems to bring overnight guests, at least that’s true at our home. These are just too easy and too good not to share! I made a double recipe because I knew my grandsons wouldn’t be satisfied with just one roll each. This recipe was found in the Betty Crocker Children’s Cook Book.
1/3 cup whipping cream
1/2 cup packed brown sugar
chopped pecans or walnuts (optional)
Mix whipping cream and brown sugar together in an 8 inch pan, then sprinkled the nuts on top. A pie pan works too.
1 roll refrigerator Pillsbury bread stick dough
1 Tablespoon cinnamon
3 Tablespoons sugar
Carefully unroll bread stick dough without separating sticks. Sprinkle dough with cinnamon/sugar mixture, roll up dough, cut in 6 slices. You should be able to see the lines separating the dough for the breadsticks to use as a guide for cutting. Arrange cut rolls over caramel mixture. Bake for 25 minutes at 350 degrees. After taking out of oven, place plate on top of pan and tip over so plate is on the bottom. Leave for 5 minutes; remove pan and serve. Caramel rolls don’t get much easier than this!
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We just finished having three grandchildren for the week, so the dust is still settling at our home!
Since the three youngest grandchildren are the only ones who stay for the week, we call this our Mini Grandma’s Camp! Luckily we have one veteran of the original Grandma’s camp - which consisted of six kids - to help: 14 year old Nik. I consider him my Activities Director. He’s a big help and can go on those amusement park rides with the little ones while I sit them out! I am not what I used to be, but I still have the energy to do lots of cooking, playing cards and board games and of course going to the water park!
I had given the grandchildren a children’s cookbook for Easter so they brought it along, marking many recipes for us to try! We did manage to try four of them, which were fast and easy. We decided, for the most part, that we would make them again!
I always enjoy cooking with kids and hope I instill the love of cooking into them and teach them to try new foods, sometimes going out of their comfort zone.
I plan to share a couple of the recipes we made in the future but today, since rhubarb is in season and strawberries should be ready any day, I decided to go that route. Here is one of my favorite strawberry/rhubarb recipes. I hope you like it too!
2 cups flour
1/2 cup chopped pecans
1/4 cup powdered sugar
1 cup melted butter
Mix above ingredients, press into a greased 9x13 inch pan and bake @ 350 degrees for 15-18 minutes, just until edges are turning slightly brown. Cool.
1 - 8 oz softened cream cheese
1 cup powdered sugar
1 1/4 cup whipping cream, whipped or I have used whipped topping
1 tsp vanilla
Beat together cream cheese, vanilla and powdered sugar, then fold in either whipped cream or whipped topping. Spread on top of cooled crust; refrigerate while making topping.
5 cups cut rhubarb
1 cup sugar
3 Tbsp cornstarch
1 cup sliced fresh strawberries
Combine sugar and cornstarch in large saucepan, stir in rhubarb, bring to a boil, stirring until thick and rhubarb is tender. Remove from heat and stir in sliced strawberries, cool, pour on top of cream cheese layer and refrigerate 3-4 hours.
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This recipe comes from Paula Dean on the Food Network channel. The ingredients are such a different combination that I just had to try it and I am so glad I did.
Whenever there is a potluck I am asked to bring this watermelon salad, and I have been asked numerous times for the recipe. The ingredients for this salad can be assembled ahead of time, but add the dressing at the last minute, draining any liquid that has accumulated from the watermelon before adding the dressing. The dressing tends to get watered down if added too soon.
I hope you like this summertime salad as much as I do! Enjoy!
Watermelon Salad with Mint Leaves
1 (5#) watermelon, easier if it’s the seedless kind
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
2 Tbsp chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing any seeds. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper and whisk until salt is dissolved. Slowly drizzle in the olive oil, a few drops at a time, whisking together. Add the chopped mint; taste and adjust seasonings.
In a large bowl, combine the melon, onion and feta. Pour the dressing over the melon and gently mix until everything is coated and evenly mixed. Serve from bowl or divide salad among individual plates and garnish with mint leaves.
Yields about 6 servings.