Grandma's Chiffon Pie

Mrs. Walker and Grandmother Lizzie Grubb

(photo shared by Deanna Walker)

(I haven't made this pie in years.  I don't have a photo of it so I'm sharing a photo of my Grandmother instead.  Chris)

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This pie is oh! so good!!  Creamy, sweet, and delicious!  Chris


GRANDMAW'S CHIFFON PIE    
as made by Grandma Lizzie Grubb

Ingredients:

Chill 1 can of cream in freezer (this is evaporated milk NOT sweetened condensed milk)

Combine in saucepan and boil to dissolve:
1 c. pineapple juice
1 c. sugar
1 lg. box dry jello (any flavor)


Directions:

1. In a large bowl, whip the contents of the chilled cream until it is double in volumn and soft peaks form.

2. Fold the whipped cream into cooled syrup.

3. Pour in to a vanilla wafer lined pie pan 

4. Chill until ready to serve.

Quick and Easy Fudge

Our cousin, Todd, shared this recipe with us.  He said that he came up with it one evening when he was craving fudge and only had these simple ingredients to make some.  And it's great!


Ingredients:

16 oz. jar Jiff Peanut Butter (USE ONLY JIFF!)
 8 oz. jar Betty Crocker ready to use vanilla frosting

 A buttered 9 x 9 baking dish.


Directions:

1. Microwave peanut butter for 2 minutes.

2. In a large bowl, combine melted peanut butter and the vanilla frosting; mix until well blended.

3. Immediately spread the mixture in the baking dish.

4. Allow to cool sightly and then cut into squares.

5. Allow to cool completely before eating.

Chicken and Dressing Casserole

Photo courtesy of C.E. Watson

Ingredients:
3 cups of diced, cooked chicken
1 can Cream of Celery Soup
1 cup Half and Half
1 small can diced water chestnuts
½ cup diced celery
½ cup diced onion
salt and pepper to taste

Approximately 4 cups Dressing (if using a mix such as Stove Top Dressing, make up the dressing per the box instructions)

(NOTE:  the water chestnuts do not add a lot of flavor, but they do not soften when cooked and give a great "crunch" to the dish!)


Directions:

1. Mix together all ingredients EXCEPT dressing.  Mixture should be very moist.

2. Spread evenly in an ungreased 12 inch baking dish or a 9 x 13 baking dish.

3. Spread Dressing over top of casserole.

4. Bake at 350 degrees for about 25 minutes.

5. Cool slightly before serving.


Shared by Chris Watson

Glazed Carrots and Celery

Photo shared by C.E. Watson

This is one of our favorite side dishes, especially when we have company.  Some prefer it without the celery, which is a great dish, too!  Simple and easy to make and goes with any meat.  Chris

Makes 6 servings

4 large or 6 medium carrots, peeled and sliced into bite-size pieces
3 large or 4 medium stalks of celery, sliced into bite-size pieces.
1 tesp. sugar
1 tesp. dried Basil
Salt and Pepper
Water (approx. 1/2 cup)
1 tbsp. butter (you can use margarine,
        but butter gives a better glaze)

In a large pan, combine sliced carrots and celery and use just enough water to barely cover the vegetables.  

Add the spices, sugar, and butter.

Cover and bring to a full boil; continue cooking until carrots are just fork tender, usually about 10 minutes.

Remove cover and continue cooking until all of the liquid has evaporated.  This should leave a buttery glaze; gently toss the vegetables in the glaze to evenly coat.

This dish can be made ahead and reheat just before serving.

To make Glazed Carrots, use this same recipe only omit the celery.

Enjoy!

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Shared by Chris Watson

Raspberry White Chocolate Shake

5-7 big pieces of ice (about 2 cups?)
Enough water to almost cover the ice (probably 1/2 cup?)
1/2 cup cottage cheese
1/2 tbsp stevia
2 tbsp white chocolate sugar free pudding dry mix
1 tbsp white chocolate chips
3/4 cup frozen raspberries

(Note from Joni:  You can add protein if you’d like a little extra something to sustain you longer!  I didn’t this particular time )

This is pure treat dessert yumminess

Like ohhhh my word this is good

Calories : 230
Protein: 11 grams 

(Just to reiterate “sugar free” packaged things are usually something I VERY much AVOID with the exception of this sugar free jello pudding mix it’s one of those habits I haven’t quite kicked it just makes shakes so yummy…but in general try to avoid “sugar free” labeled foods)

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Recipe and photo shared by cousin Dr. Joni Stepp,

For Inspirational devotions, health and fitness advice, and great recipes, you can follow Joni at

https://sugaryjoy.wordpress.com

Almond Joy Energy Bites

by SugaryJoy (Note from Joni:  I got the idea for the recipe from thesweet-toothlife.com on Pinterest!) 1/2 cup oat flour 1/2 cup dry old fashion oats 1/4 cup raw honey 1 tsp vanilla 1 tbsp almond nut butter or almond cookie butter 1/2 cup almond slices 1/2 cup shredded coconut 1/4 cup mini chocolate chips Mix oats, oat flour, honey, vanilla, almond butter Put the almonds, chocolate chips, coconut in food processor & chop to tiny pieces Mix the almond, chocolate, coconut mix in with the oat mixture Roll into about 1 tbsp size balls Makes about 12-15 bites Enjoy!! ~~~~~~~~~~~~~~~~~ Photo and Recipe shared by Cousin Dr. Joni Stepp

Skinny Turtle Butterscotch Pizzert

Crush 2 boxes of chocolate Annies bunnies (or Teddy Graham’s) in a food processor until very thin crumbles

Mash 2 bananas & mix into the cookie crumbs

Add 1tbsp of honey

Mix together & spread on pan like pizza dough

Bake 350 degrees for about 15 mins

While the crust is baking, mix up 8oz lite cool whip & a small box of sugar free butterscotch pudding powder (just powder) until smooth

Once cookie has cooled add the whip frosting mixture

Crush 1/3 cup pecans & 1/3 cup dark chocolate chips in food processor & sprinkle on your pizza cookie

Enjoy this yummy easy low cal dessert!! 

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Recipe and photo shared by cousin Dr. Joni Stepp,
For Inspirational devotions, health and fitness advice, and great recipes, you can follow Joni at
https://sugaryjoy.wordpress.com

Ham and Cheese Muffins

Photo courtesy of Doc Watson


Ingredients:

1 cup of DRY Bisquick, 
(NOTE: any biscuit mix can be used, just check 
        the package to see if it only needs milk or water, 
        that means it has it's leavening agent in the mix.  
        If the mix calls for BUTTERMILK, you will 
        need to add about 1/4 cup of buttermilk 
        for leavening.)

2 to 2 ½ cups of finely chopped ham
4 eggs
1 cup of shredded Cheddar cheese (medium or sharp) 

Directions:
1.  Beat eggs to blend.

2.  Add all the other ingredients and mix just until well moistened.

3.  Lightly spray muffin tins with non-stick spray.

4.  Spoon into muffin tins - 12 large or 24 mini

5.  Bake at 350 degrees for 18 to 20 minutes. 


Recipe shared by Chris Watson

End Of Garden Relish

Photo courtesy of DW Watson


Recipe shared by Aunt Beulah Pizzino

Basic Ingredients: 
1 cup sliced cucumbers
1 cup chopped green peppers
1 cup cabbage
1 cup onions
1 cup carrots sliced
1 cup green tomatoes
1 cup green beans

Directions:

1. Combine all the above vegetables and soak in salt water solution overnight (1 1/2 cup salt and 2 quarts water).

2. Drain salt water solution from vegetables.

3. Cook carrots and beans until tender.  Add remaining vegetables and following spices and cover with water and cook 10 minutes.


2 teas mustard seed
1 teas celery seed
1 tablespoon chopped celery
2 cup of vinegar
2 cup sugar
2 tablespoon of tumeric

Pack in jars and seals.