Purple Cole Slaw

Cabbage is in season--make this great coleslaw with red or white cabbage.

Red cabbage is really a beautiful purple! Red cabbage has more nutrients than white. Purple-I mean red- cabbage is a great way to add color and crunch to a meal.

1 head shredded red cabbage, remove outer leaves of cabbage, as they may be tough

1 c. real mayo

1/4 c. oil

1/4 c. white vinegar

3/4 c. sugar

1/2 tsp. salt

Combine mayo, oil, vinegar, sugar and salt. Stir into cabbage.

Road Trip

Not too long ago, I discovered Penzey's Spices (where have I been?!) It's a fun store, it smells simply delicious there! The spices are top quality. Each of their spices is in a jar for you to smell. There are gift boxes. You can also do mail order. Check it out: http://www.penzeys.com/

Peanut Butter Ice Cream Pie

It's still summer!--Here's a cool and fast dessert.

Peanut Butter Ice Cream Pie

At one time, I had 3 teens at home. So there were always ice cream pies in my freezer for them---and their friends!

1 pail (5 qt.) vanilla ice cream, slightly softened

1 container (16 oz.) frozen whipped topping, thawed

2 c. chunky peanut butter

Combine ice cream, topping and peanut butter. Spoon into prepared pans (see crust recipe following) and freeze overnight. After frozen hard, cover well with plastic wrap and foil. Best if used in 1 month--but they probably won't last that long!

Graham Cracker Crust

1 sleeve (1/3 of a box) of graham crackers, crushed

2 T. melted butter

2 T. sugar

Combine crust ingredients and pat on bottom and sides of 4 or 5 buttered 9" pie pans.

Taste of Home "Cooks Who Care"

Here's a video that was shot at my home during an "Apples of Gold" segment that we were teaching. (Our class is featured after about 1 minute). Enjoy!!

Recent Television Segment on Fox6 Wakeup News

I thought you might enjoy the recent segment I did on Fox6 Wakeup News. We discussed summer salads and fruity drinks.....and my new cookbook!

 

My Passion

I am passionate about cooking! I've been cooking for family and friends for over 30 years. Our 3 children are grown and moved away, so I've been experimenting more these days. My husband lovingly calls himself the "test rat". It is a position that many have applied for, but since he's my best friend, he got the job!

For many years I've shared, and have had others share with me various recipes and tips. This blog was created to give you recipes and a chance to ask questions and give comments. Periodically, I'll include stories about my life as a Christian woman, wife, mom and grandma. If you're a "foodie" like I am, then you should enjoy this blog!

Blueberry Custard Pie

BLUEBERRY CUSTARD PIE

Filling:

8 oz. sour cream

3/4 c. sugar

1 egg

2 T. flour

2 tsp. vanilla

1/4 tsp. salt

3 c. fresh or frozen (do not thaw) blueberries

Topping:

3 T. flour

2 T. sugar

3 T. real butter

and

1 (9-inch) unbaked pie crust

Preheat oven to 400. Beat together sour cream, 3/4 c. sugar, egg, 2 T. flour, vanilla and salt in a mixing bowl until smooth. Gently fold in blueberries into sour cream mixture. Spoon filling into unbaked pie crust.

Bake for 25 minutes. (Cover edge of pie with foil for the first 15 minutes to prevent excess browning)

Meanwhile, prepare topping: In a small bowl, combine 3T. flour and 2 T. sugar. Cut in the butter until crumbly. After the filling has baked 25 minutes, sprinkle the topping over the top of the pie.

Continue baking until topping is light golden, about 15 minutes.

This pie is best when baked, cooled, covered and refrigerated overnight and eaten the next day.