Category Archives: recipes

Joan’s Cottage Cheese Pineapple Lime Salad Mold


by Deborah Taylor-Hough


This Sunday is Easter, and in honor of my mom, I’m sharing her special holiday recipe.  Mom’s holiday salad mold lives on in the family, and my dad still prepares it every year for our family’s Thanksgiving and Christmas dinners.  If there’s not at least a small scoop of this on my plate, it just doesn’t quite feel like a holiday meal.  It’s been in the family for at least 50 years.  A real blast from the past.  🙂

This recipe’s official name is “Pacific Lime Mold.”  Why Pacific?  Maybe because there was pineapple added to it?  It was created around the time period when Hawaii became a state, so maybe it was a nod to the islands?  I remember that I just called it “Mom’s Jello Thing.”  Other people in the family called it Joan’s Jello.

I suspect a lot of families had something similar appear on their family dinner tables back in the heyday of Jello recipes and aspics.  I sometimes think our moms and grandmoms all used the very same recipe booklets from the major food manufacturers.  Everyone seemed to make the same perennial goodies —  things like Green Bean Casserole with Campbell’s Cream of Mushroom Soup, for example.

So without further ado, here’s the recipe for Mom’s jello thing.

Joan’s Cottage Cheese Pineapple Lime Salad Mold

Ingredients:

  • 1 cup boiling water
  • 1 small package lime flavored Jello
  • 1  9-oz can crushed pineapple (reserving juice)
  • 1 cup creamy cottage cheese
  • 1/2 cup mayonnaise (or salad dressing)
  • 1/4 cup chopped walnuts (or pecans)

Instructions:

  1. In a large bowl, dissolve jello in boiling water, and stir in juice from pineapple.
  2. Chill in refrigerator until slightly thickened.
  3. Remove from refrigerator and beat until frothy.
  4. Fold in remaining ingredients.
  5. Pour into serving bowl or festive gelatin mold.
  6. Chill until set.
  7. Serve cold.

ABOUT THE AUTHOR:

Deborah Taylor-Hough is the mother of three grown and nearly grown kids still at home, a full-time college student, a displaced homemaker trying to make ends meet on a limited budget, and the author of several older (but still in print) books including the popular Frozen Assets cookbook series.  You can visit Debi online at:  http://www.SimpleMom.com


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Debi’s Confetti Salad

Gluten-free.  Meat-free.  Cheese-free.  I even made ours sugar-free.  Sounds like there’s nothing in it but air, doesn’t it?  Nothing but yummy deliciousness, that is!

Debi’s Confetti Salad

  • 3 cups cooked rice, cooled (your choice of white, basmati or brown)
  • 1 can (16-oz) red kidney beans (drained and rinsed)
  • 1 can (16-oz) black beans (drained and rinsed)
  • 1 can (16-oz) corn (drained)
  • 4 green onions, sliced
  • 1 small or half a large green or red pepper (finely diced)
  • 1/4 cup fresh cilantro (if available)

Dressing

  • 1/2 cup olive oil
  • 1/4 cup cider vinegar (or red wine vinegar)
  • 1 Tbsp sugar (or your choice of sweetener)
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp coriander (optional)
  • 1 tsp chili powder
  • 1/2 tsp black pepper

Place first set of ingredients into a large mixing bowl.  In a separate smaller bowl, whisk together dressing ingredients.  Pour over salad in large bowl.  Toss to coat.  Serve immediately.  Enjoy!

This goes together really fast once the rice is made.  And if you have leftover rice from a previous meal, so much the better (and faster!).  This is an easy dish to play around with … add a can of garbanzos … chop up a cucumber … use different beans … add a little freshly squeezed lime juice.  Maybe some diced avocado!  Yum … I’m getting hungry again.


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Filed under budget, budget meals, cooking, family, food, frugal living, frugality, gluten-free, recipe, recipes, salad, simple living, Vegetarian

Debi’s Evolving Grilled Cheese Sandwich

Personally, I find a lunch consisting of a warm grilled cheese sandwich and a hot bowl of tomato soup to be one of the all-time great comfort foods that exists.  Brings back warm, fuzzy memories of both my mom and my grandma. Continue reading

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Debi’s Favorite Easter Recipe: Make-Ahead Chicken Packets


by Deborah Taylor-Hough


It was truly a sad day in our house when three of the four of us could no longer eat this particular meal. This recipe had become my go-to meal for Easter brunch — they’re actually quite elegant looking and they taste heavenly.

But sadly, now I’m the only person in our immediate family who can eat this anymore. I think I might make up a batch of them just for myself, however. It’s also a great way to use up leftover roasted chicken. 🙂

Serve this with steamed asparagus and a fresh tossed salad. Yum! Continue reading

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Debi’s Baked Ziti


by Deborah Taylor-Hough


This is one of those recipes my family can never get enough. I remember my youngest daughter when she was about three, holding out her plate with a huge smile and asking in a sweet little voice, “More yummy noodles, Mommy?” Always a pleasure when the kiddos enjoy an easy meal the grown-up folks love, too. Continue reading

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Debi’s Hacienda Breakfast Sandwich

In a hurry for breakfast but have a few minutes to scramble an egg? With no more effort, you can make this simple breakfast sandwich (or substitute the English Muffin for a corn tortilla for a gluten-free burrito option).

This recipe is for a single serving, but simply multiply each ingredient by the number of people you’re feeding. It doesn’t take much longer to scramble one egg for yourself or four for the family.

And making a breakfast sandwich at home is so much cheaper than buying one on the way to work at the local drive-thru.  Tastes better, too.

Enjoy!  😀 Continue reading

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Debi’s Carrot Cake Squares


This recipe really does have a “secret” ingredient that makes it the moistest, tastiest carrot cake you’ll ever serve. 🙂

What’s the secret? Well, this recipe calls for jars of baby food carrots instead of grated carrots. Seriously! But don’t tell. Your guests will never know. You can just tell them it’s an ancient family secret that you learned from a friend. 😉 Continue reading

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Spice Nut Cake

Special recipe request from a college classmate.  (Hope this is what you had in mind, Deb!)  🙂

Spice Nut Cake

Ingredients:

  • 2 cups sifted all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 3/4 tsp ground cloves
  • 3/4 tsp cinnamon
  • 2/3 cup shortening
  • 3/4 cup brown sugar
  • 1 cup buttermilk or sour milk
  • 3 eggs
  • 1/2 cup finely chopped walnuts or pecans

Instructions:

Sift together first seven (7) ingredients.  Add shortening, brown sugar, and buttermilk.  Mix till all flour is moistened.  Beat two (2) minutes at medium speed on electric mixer.  Add eggs; beat two minutes more.  Stir in nuts.  Bake in 2 greased and floured 9-inch round baking pans at 350 degrees for 30 to 35 minutes or till done.  Cool ten minutes; remove from pans.  Cool completely.  Fill and frost with cream cheese frosting, if desired.

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Debi’s Tex-Mex Layered Dip Recipe

Copyright Deborah Taylor-Hough. Used with permission. All rights reserved.

Debi’s Tex-Mex Layered Dip Recipe

This is one of my standby recipes that I take to potlucks or serve when we’re hosting a Game Night for friends and family at our house. It’s always a huge hit … and never any leftovers! It might actually be worth making two if you’re expecting a large crowd or want some to snack on the next day. I’ve actually been known to serve this to the four of us at home for a light dinner or lunch. It’s very filling! 8)

When money’s tight (which it usually is these days!), I leave out the avocado layer and don’t add the mayonnaise or packet of taco seasonings. It’s still tasty, though. 😀

Ingredients:

  • 3 medium sized ripe avocadoes
  • 2 T. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 pkg taco seasoning mix
  • 2 cans (10.5 oz each) plain or jalapeno flavored refried beans
  • 1 large bunch of green onions with tops, chopped
  • 3 medium tomatoes, coarsely chopped
  • 1 can (10 oz.) sliced black olives
  • 1 cup shredded sharp cheddar cheese
  • a bag or two of tortilla chips

Instructions:

  1. Peel, pit and mash avocadoes with lemon juice, salt and pepper.
  2. In a separate bowl, combine sour cream, mayonnaise and taco seasoning mix.
  3. To assemble layered dip, spread refried beans on a large shallow serving platter or 9″x13″ baking pan.
  4. Spread seasoned avocado mixture over beans, and then spread on a layer of the sour cream mixture.
  5. Sprinkle with chopped green onions, tomatoes, and olives.
  6. Cover with shredded cheese.
  7. Serve chilled or at room temperature with tortilla chips as dippers.

ABOUT THE AUTHOR:

Deborah Taylor-Hough is the mother of three grown and nearly grown kids still at home, a full-time college student, a displaced homemaker trying to make ends meet on a limited budget, and the author of several older (but still in print) books including the popular Frozen Assets cookbook series. You can visit Debi online at: http://www.SimpleMom.com

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Praline Pumpkin Dessert

I stumbled upon this recipe online yesterday at the Betty Crocker site and realized I had all the ingredients in my pantry … no trip to the grocery store needed.  So I made it last night … and everybody loved it!

Click here: Praline Pumpkin Dessert

It’s almost too easy.  I had to read the instructions several times to make sure I wasn’t skipping a step or something.  It’s also one of those things that you can buy the various ingredients when they’re on sale to keep on your pantry shelf for a spur-of-the-moment, relatively inexpensive dessert.

It’s not a pie … but the bottom layer is essentially pumpkin pie filling.  It’s definitely not a cake … but it uses a box of cake mix.  It has a crust on top that’s almost like a cobbler crust with nuts added … but it’s not a cobbler either.  No wonder they simply call it a “dessert” … it defies description.  😉

~Debi

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