Looking for an easy desire to put on the table which doesn’t require much stovetop or cooktop time? Well, here you go. In fact, if you heat the water in the microwave, you needn’t touch the stove or oven. This recipe is handy year-round, but especially so in the warm weather of summer.
2 hours, 20 minutes
1 carton (8
ounces) fat-free whipped topping
1 purchased or prepared graham cracker crust
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt
(0.3 ounces) sugar-free lime gelatin
In a large bowl, combine the gelatin and boiling water to gelatin.
Stir gelatin about two minutes until gelatin is completely dissolved.
While reviewing an old recipe for strawberry blonde I
realize that it would be super easy to convert that to a protein shake or
smoothie depending on how you want to think about it. So, I thought I would
give it a try and it worked out nicely. So, here’s my take on the 1960
strawberry blonde high-protein version using minimal ingredients.
one measuring cup
one paring knife
1 eleven-ounce strawberry protein shake, chilled
1 cup fresh strawberries washed, hulled, and diced
1 cup crushed ice
1 scoop of strawberry protein powder (Optional)
1 tablespoon raspberry, red grape, pomegranate juice or red jamaica tea (optional)
wash, hull, and diced fresh ripe strawberries
put strawberries in blender container
get crushed ice from your refrigerator or other source and add ice to the blender container
poor in a strawberry protein shake (I used Atkins)
cover blender container
pulse blender until desired texture is achieved, normally a few seconds
pour into serving glasses and garnish, if desired
If working with frozen strawberries, use 2 cups diced
frozen strawberries and skip the crushed ice in a recipe. This will make a
little richer, a little colder, and denser.
Lemon Meringue Pie seems to say summer because of Lemon
Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is
easy to love.
Here’s a lemon meringue pie recipe which is quick and
easy. Starting with a lemon bar mix
simplifies the recipe and gives it the lemon flavor, while eggs and sugar make
the lemon meringue pie taste rich and fresh.
1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
1/3 cup water
3 whole eggs
1/4 cup sugar
1/4 teaspoon cream of tartar
3 egg whites
Preheat the oven to 350°F.
Press complete pouch of crust mix firmly into
bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square
Bake 8 minutes, until crust is light brown.
In a medium mixing bowl, whisk full pouch lemon
filling mix, water, and eggs together until thoroughly mixed.
Pour over warm crust.
Bake 22-26 additional minutes or until center
does not jiggle when shaken and top begins to brown.
With an electric mixer whip cream of tartar and egg whites on medium until froth appears.
Then, gradually add sugar, about a teaspoon, at
a time while continuing whipping at high speed, until stiff glossy peaks start
to form –be careful not overbeat your meringue.
Spread over the baked pie. Be sure to carefully seal meringue to edge of the
pie crust. If desired, use the back of a spoon to make swirls and peaks in the meringue.
Return new topped pie to the oven
bake the pie an additional 10-15 minutes until
light golden brown.
Remove from oven and cool on a rack, until the
pie reaches room temperature
This recipe has been floating around in our family recipe box for an unknown number of years. This was a friend’s take on the classic relish style bean salad. The nice thing about the recipe it that is is fast and easy to make and uses common ingredients which most of have in our kitchen and pantry. This bean salad works great as a weeknight side dish. Especially, on hot days since no cooking is required.
This recipe is also very flexible and can be easily supplemented with other ingredients:
Canned or fresh corn
Fresh diced cucumber, or zucchini (or other summer squash)
Fresh herbs (in moderation): cilantro, chives or green onions
Bean Salad Ingredients
1 can cut green beans (14.5 oz / 411g)
1 can red kidney beans (15.25 oz / 432g)
1 can wax beans (14.5 oz / 411g)
1 small green pepper (1/2 cup diced)
1 small onion (1/2 cup diced)
1 can garbanzo beans (chickpeas) (15.5 oz / 439g)
3/4 cup sugar or your favorite sweetener equivalent
1 teaspoon of salt (Optional)
1/2 teaspoon of black pepper (Optional)
1/3 cup vinegar
Bean Salad Directions
Open, drain and rinse all canned beans and allow to drip dry a couple of minutes in a strainer.
Wash, clean and dice green pepper into small even pieces
Peel and dice onion into small even pieces
Combine ingredients n a large bowl and mix thoroughly
I usually skip the salt because canned beans are already high in sodium and, therefore, no additional salt is necessary.
I am not much of an onion lover, so, I normally only use half the quantity of onion called for in the recipe. I use only about a 1/4 cup of onion.
This salad can be chilled, covered, in the refrigerator until meal time.
I generally, use apple cider vinegar for the additional and milder flavor, but white vinegar works fine.
Ranch salad dressing is a popular salad dressing, which has been in the United States since before World War II. While this homemade recipe calls for buttermilk, this recipe can also be made with plain milk or a 50-50 mix of plain yogurt and plain milk.
Makes 2 1/2 cups
About 40, 1 tablespoon or 20, 2 tablespoons servings
Approximate Serving Calories
Ranch Dressing – 1 tablespoon 65 Calories
Ranch Dressing – 2 tablespoons 129 Calories
2 cups buttermilk
2 tablespoons all-purpose flour
2 tablespoons snipped chives
l teaspoon dried parsley flakes
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/8 teaspoon of pepper
1/2 cup mayonnaise
Combine buttermilk and flour in a 1 quart mixing bowl
whisk or stir until smooth
Add chives, parsley, garlic salt, onion salt and pepper
Microwave on high until mixture boils and thickens stirring twice; about 4 minutes
Cool to room temperature and stir in mayonnaise
Store in tightly covered container in refrigerator.
The dressing should be safe to eat for at least a week