1-2-3 Blackberry Sherbet Recipe

Grannies Kitchen Favorite

My mom gave me this recipe, which was a favorite when I was young.

This recipe is: Quick

Prep: 10 min. + freezing

Yield: 8 Servings



Ingredients

• 4 cups fresh or frozen blackberries, thawed
• 2 cups sugar
• 2 cups buttermilk

Directions

• In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk.
• Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
• Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Nutritional Facts 1/2 cup equals 249 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein.

Grannies Kitchen Favorite

Heavenly Filled Strawberries Recipe

Grannies Kitchen Favorite

Heavenly Filled Strawberries Recipe

I make this quite often for bridal showers or luncheons. I always get rave reviews and people ask for the recipe. I usually sprinkle chopped pecans over the top or roll the tops in the pecans, so they stay on better. Delicious!

Here comes strawberry season! These luscious stuffed berries are the perfect bite-size dessert for a summer party. —Stephen Munro, Beaver Bank, Nova Scotia

Recipe is : Quick and Diabetic Friendly

Prep/Total Time: 20 min.

Yield: 36 Servings

           

Ingredients

• 1 pound fresh strawberries
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• Grated chocolate

Directions

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open.
• In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; sprinkle with chocolate. Chill until serving. Yield: about 3 dozen.

Nutritional Facts 1 filled strawberry (calculated without chocolate) equals 41 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 26 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

Creamy German Potato Salad Recipe

Have you ever bought marvelous-looking German potato salad, only to discover that it tastes like yesterday's rain? This is my mom's recipe, and it's been a staple in our family for years. The whipping cream makes it taste like no other. —Tracy Zettelmeier, Mukwonago, Wisconsin

Recipe: Quick .
Grannies Kitchen Favorite

Creamy German Potato Salad Recipe

Prep/Total Time: 30 min.

Yield: 13 Servings

          

Ingredients

• 4-1/2 pounds red potatoes (about 18 medium)
• 1/2 pound bacon strips, diced
• 1 medium onion, chopped
• 4 teaspoons all-purpose flour
• 3/4 cup sugar
• 3/4 cup cider vinegar
• 1 cup heavy whipping cream

Directions

• Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside.
• In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened.
• Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm. Yield: 13 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 309 calories, 15 g fat (7 g saturated fat), 35 mg cholesterol, 117 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.

Grannies Kitchen

Easy Spanish Rice Recipe

I came up with this recipe trying to replace a microwave Spanish rice. This quick recipe has fewer calories and less sodium!”

This recipe is:  Quick, Quick Meals

Prep/Total Time: 15 min.

Yield: 4 Servings

Easy Spanish Rice Recipe

Ingredients

• 2 cups water
• 2 cups instant brown rice
• 1 envelope enchilada sauce mix
• 1 cup picante sauce

Directions

• In a large saucepan, bring water to a boil; stir in rice and sauce mix. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in picante sauce. Let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 217 calories, 2 g fat (0 saturated fat), 0 cholesterol, 1,905 mg sodium, 43 g carbohydrate, 4 g fiber, 4 g protein.

Grannies Kitchen

2 Recipes Created With Easter Dinner Leftovers

Grannies Kitchen  After-Holiday Ham on Biscuits Recipe

This recipe is: Quick

This recipe is: Quick, Quick Meals

Prep/Total Time: 30 min.

Yield: 10 Servings

  

10 30

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 1/2 cup milk
• CREAM SAUCE:
• 1 cup cubed fully cooked ham
• 1/4 cup chopped onion
• 3 tablespoons butter
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-3/4 cups milk
• 3 hard-cooked eggs, chopped
• 1 tablespoon minced fresh parsley

Directions

• In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
• Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.

Nutritional Facts 1 serving (2/3 cup) equals 196 calories, 12 g fat (6 g saturated fat), 97 mg cholesterol, 478 mg sodium, 15 g carbohydrate, trace fiber, 8 g protein

Old-Fashioned Egg Salad Recipe

You can also add a little cream cheese to the recipe for an extra-creamy sandwich-topper.

This recipe is: Quick Meals, Quick Salad

 

 

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 1/2 cup finely chopped celery

Directions

• In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.

Recipes with Base Mix: Egg and Macaroni Salad

Nutritional Facts 1/2 cup (calculated without lettuce leaf or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.

 

Show-Off Salad Recipe

Grannies Kitchen Easter Leftover Recipe

People tell me they can't stay away from this fresh-tasting salad, with its layers of lettuce, green pepper, cucumber, macaroni, hard-cooked eggs, ham and more. Mustard and pepper give a little zip to the creamy mayonnaise dressing. -C. Neomi Drummond, Des Moines, Iowa

This recipe is: Quick, Quick Meals, Quick Salads

Prep: 20 min. + chilling

Yield: 16-18 Servings

20 20

Ingredients

• 2 cups uncooked elbow macaroni
• 1 tablespoon canola oil
• 3 cups shredded lettuce
• 1 medium green pepper, chopped
• 1 medium cucumber, peeled, seeded and diced
• 3 hard-cooked eggs, sliced
• 1 cup shredded red cabbage
• 1 small red onion, chopped
• 2 medium carrots, shredded
• 1 cup diced fully cooked ham, optional
• 1 package (10 ounces) frozen peas, thawed
• 1 cup (4 ounces) shredded Colby-Monterey Jack or Monterey Jack cheese
• 1 cup Miracle Whip
• 1/2 cup sour cream
• 1/2 cup chopped green onions, divided
• 1 tablespoon spicy brown or horseradish mustard
• 1 teaspoon sugar
• Salt and pepper to taste

Directions

• Cook macaroni according to package directions; drain and rinse in cold water. Drizzle with oil; toss to coat.
• Place lettuce in a shallow 3-qt. dish; top with the green pepper, cucumber, macaroni, eggs, cabbage, red onion, carrots, ham if desired, peas and cheese.
• In a small bowl, combine the Miracle Whip, sour cream, 1/4 cup of green onions, mustard, sugar, salt and pepper; spread over the top. Cover and refrigerate overnight.
• Just before serving, sprinkle with remaining green onions. Yield: 16-18 servings.

Nutritional Facts 1 serving (1 each) equals 200 calories, 15 g fat (4 g saturated fat), 50 mg cholesterol, 151 mg sodium, 12 g carbohydrate, 2 g fiber, 5 g protein.

http://grannieskitchen.blogspot.com/Show Off Salad Recipe

Honey Cinnamon Butter Recipe

This recipe is a simple yet special spread for breakfast bread and muffins.

This recipe is: Quick

Prep/Total Time: 10 min.   Yield: 21 Servings

Ingredients

• 1 cup butter
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• Muffins, toast, bagels, French toast or pancakes, optional

Directions

• In a small bowl, beat all the ingredients until smooth. Serve with muffins, toast, bagels, French toast or pancakes if desired. Refrigerate leftovers. Yield: 1-1/3 cups.

Nutritional Facts 1 serving (1 tablespoon) equals 101 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 88 mg sodium, 7 g carbohydrate, trace fiber, trace protein.

Grannies Kitchen

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