Sunday, June 26, 2016

Strawberry Pie

I have a problem. 

Yes, that's my Jello/pudding stash.   I just can't help it, I get to the store and see the great new flavors and think, ooh!  have to have it!      Then they sit in the cupboard.   I've vowed to start using it up, and when Joan (a fellow volunteer Taste Of Home Field Editor) posted this on Facebook, I saw an opportunity.   

I had an "extra servings size" graham crust so I upped the strawberries to 4 cups.    Since the goal was to use up what I had, I used regular pudding (3 3oz Vanilla Cook N Serve) and regular strawberry Jello.    That's 4 packages gone!   I had to finagle the crushed pineapple, the can I bought seems to have disappeared.   I drained 2 Pineapple Dole Bowls, ran them through the food processor and then drained them again.   Perfect.

This really hit the spot on a hot June day.   I will definitely give it a try with other berry/gelatin combinations.   Thanks so much to Lou W for sharing the recipe!

* Exported from MasterCook *

                          (Light) Strawberry Pie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
8oz  unsweetened crushed pineapple -- (2 4oz Dole Bowls)
.8oz           package  sugar-free cook-and-serve vanilla pudding mix -- (used 3 .3oz regular)
.3oz            package  sugar-free strawberry gelatin -- (used regular)
  3               cups  sliced fresh strawberries (used 4c)
 8"                    reduced-fat graham cracker crust (used Extra servings size)
     1/2           cup  reduced-fat whipped topping (used Redi Whip)

Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.

Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers. Yield: 8 servings.


Shared on the Weekend Potluck #228

Thursday, June 2, 2016

My first-ever Chili dog!

Somehow I've managed to make it into my 40s without ever having a chili dog.   I saw this recipe in the June/July 2016 Taste of Home and pinned it to try.  I made no changes to the chili itself, but I did forgot to line the insides of the roll with mustard, will have to remember that for next time.    My guys aren't into chili, and I'd considered reducing the recipe, but I'm glad I didn't.   I froze the remaining chili in single person portions.   Thank you so much to Patricia P for sharing her recipe!

(Being honest- this was my first-ever and my second-ever chili dogs-  they were so good I had two!)

* Exported from MasterCook *

                          My Favorite Chili Dogs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef (used 85% lean)
  1                     finely chopped small onion
  1                can  tomato puree -- (15 ounces)
     1/2           cup  ketchup
  2        tablespoons  chili powder
  1         tablespoon  finely chopped green pepper
  1         tablespoon  white vinegar
  2          teaspoons  ground mustard
  1           teaspoon  hot pepper sauce (used Sriracha)
  1           teaspoon  onion salt
     1/2      teaspoon  garlic powder
  8                     hot dogs (Oscar Mayer Beef)
  1            package  hot dog buns -- (12 ounces) split - New England style, buttered and grilled
                        Finely chopped red onion (used white)
                        Yellow mustard (omitted by accident)

In a large saucepan, cook and crumble beef over medium heat until no longer pink, 8-10 minutes; drain. Add next 10 ingredients; simmer until thickened, about 45 minutes, stirring frequently.

Cook hot dogs according to package directions. Place in buns and top with chili, red onion and yellow mustard. Yield: 8 servings.