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recipes

introduction

While I may not be the world's greatest cook, I do have a few recipes that I enjoy making every now and again. I hope you find them as delicious as I do!

Please note that this page is a work in progress. Eventually, I'll add other recipes and expand each one with step-by-step photographs. In the meantime, enjoy these culinary delights!

fruit salads

While some unadventurous souls may consider these two recipes to be desserts, they really are perfectly suited for service during the meal.

banana pudding salad

This dandy fruit salad is perhaps something of a misnomer. See, while it is made with bananas, and it is made with pudding, it is not made with banana pudding. Notwithstanding this small semantic issue, it is a fabulous -- and very sweet -- salad that goes well with a variety of main courses.

ingredients

Two small cans of mandarin oranges, drained (keep liquid)
16-ounce (or close to it) can of pineapple tidbits¹, drained (keep liquid)
Three or four bananas, peeled and sliced
3-ounce package of cook-and-serve vanilla pudding mix (not instant)
3-ounce package of cook-and-serve tapioca pudding mix (not instant)
maraschino cherries, cut in half², drained on paper towels (discard liquid)
miniature marshmallows

a tidbit is half a chunk; if you can't find tidbits, use chunks -- but cut each chunk in half
cutting the cherries in half is entirely optional

directions

Add water or orange juice to the reserved pineapple and mandarin orange liquids to make a total of 2 cups of liquid.
Combine both pudding mixes with the reserve liquid in a microwave-safe, 4-cup measuring cup.
Microwave on HIGH, uncovered.
- Stop and stir mixture every two minutes.
- When it is thick, stop.
- Usually takes 8 minutes in a standard microwave.
Pour mixture into serving bowl and allow to cool down to at least room temperature.
Fold combined fruit (pineapple and oranges) with mixture in serving bowl.
Add a layer of marshmallows to cover mixture in bowl, then fold marshmallows into mixture (amount will vary by bowl and personal taste).
Refrigerate mixture until chilled.
Add cherries for color just before serving, or the salad will turn pink!

strawberry salad

Okay, I'll admit that this pushes the line between "salad" and "dessert" pretty hard. But it is so delicious that you will forget that line when you taste it!

ingredients

crust

1-1/2 cups pretzels, crushed
1/2 cup margarine, melted
1/2 cup sugar

cream filling

8-ounce package of cream cheese
3/4 cup sugar
8-ounces Cool Whip

jello filling

Two 3-ounce packages¹ of Jell-O²
2 cups boiling water
Two 10-ounce packages of frozen strawberries

topping

4 to 8 ounces Cool Whip

or 1 6-ounce package
use either Raspberry or Strawberry Jell-O; if you use two 3-ounce packages, try one of each!

directions

Crust
1. Mix pretzels, melted margarine and sugar.
2. Pat crust mixture into bottom of 9-by-13 pan¹.
3. Bake at 350-degrees for 7 minutes -- no longer² or the crust will be too hard to cut!
4. Remove from oven and allow to cool to at least room temperature.
Cream Filling
1. Beat cream cheese, add sugar, mix well.
2. Fold in Cool Whip.
3. Spread filling mixture on top of baked crust.
4. Refrigerate.
Jell-O Filling
1. Dissolve Jell-O in boiling water.
2. Add frozen strawberries.
3. Refrigerate until it starts to jell.
4. Pour on top of cream filling.
5. Refrigerate until set.
Topping
1. Spread additional Cool Whip over top of Jell-O filling, to personal taste.
2. Refrigerate until served.

this pan will be the serving pan as well, so use something that is both oven- and refrigerator-safe; "Visions" glass pans are ideal because they lend a certain visual presentation element; ceramic or bakelite works well, too, but avoid metal pans.
no, really; if in doubt, err on the side of caution and remove from oven after 5 or 6 minutes.