Cold and Icy, Fruity Pineapple Sorbet for Our Weekly Card Game.
I wanted a fruity sorbet and I had two whole pineapples that turned into an icy pineapple sorbet So here is a photo of golden yellow and fruity icy sorbets.
Good morning all! I hope that this day is good and that you find some laughter and joy within your day. I have a good recipe, just for you.
This is a short little recipe so it will be easy to remember. The ingredients are.
2 fresh pineapples along with the pineapple corer tool
1 c sugar and 1 c water.
Wash the pineapple and then cut off the top of the pineapple at it’s widest spot.
You just screw the pineapple corer tool, right in the middle of the pineapple. Keeping the blades in the middle of the pineapple. Watch your hands! If this cuts a pineapple, it could cut you. I start out and then keep my hands at the top of the pineapple after I get it going.
How I envy you, right at this moment in time!
The fruity smells that are wafting into your scent path along with that yellow- gold pineapple juice. Hmmm. Let’s get back to the recipe!
Break the pineapple rings into 1 inch cubes and put in a large bowl with the sugar and water and the juice.
Take your time and do this in batches. Use a food processor to chop and mix everything combined. Put this fruity syrup into a covered bowl in the freezer for over-night.
The next day, just scoop out the sorbet into pretty dishes.
Thank you for your visit today and come back soon as I post again on Tue-Thur and Saturday. Connie B.
PS This sorbet made twice the amount of what you see!
Look what I made last night! Steamy, hot, and gooey lasagna.
Good morning all. I hope your day is good.
This is how I make my lasagna, probably about the same as you do. But if, just for the smell, it was worth the time. I will have you know that I plan to share this with my neighbors as this 13×9 is way too much for me! You will need a 13×9 baking pan as this will fill it up with 1/2 cup of sauce leftover.
Here’s the recipe. 2 lbs of cooked and drained hamburger meat OR 2-pint jars of canned hamburger meat. (me)
1 or 2 lbs of frozen Motz. cheese. Let thaw for an hour. (Only)
1 block of Mexican Motz. cheese (8oz) I think.
1 large onion chopped 1-Tbsp of chopped garlic from a jar
1 can chopped tomatoes 2 cans tomato sauce (15 oz sizes).
1 can tomato paste-8 oz size with 3 cans of hot water mixed well.
Dash of accent (1/16th tsp. Dash of Cavender’s Greek seasoning (1/8 tsp). 1/8th cup of sugar (cuts the heartburn).
16 oz box of penne noodles OR your choice. Boiled for 12 minutes and drained and set aside.
Saute your chopped onion and garlic for a few minutes and then add in the pint jars of canned hamburger meat. OR cook the store meat and drain and then add in the garlic and onion and cook for 8 minutes.
Add in all your spices and sugar.
Add in all your tomato products.
Now for the cheese. Frozen Motz or cheeses seem to grate up better for me. So I thawed for an hour so that it was a little softer to grate up, on one of those old box hand grater’s. I also grated up one-half of the Mexican Motz. cheese and added it. It was salty so there’s the salt for this recipe.
Have the 3 containers side by side. Meat sauce- cooked noodles-cheeses. Ladle the sauce then the noodles and then cheese with as many layers as it takes to fill the 13 x9 pan up. Always end with the sauce and then with a ton of cheese for the top.
Bake at 400 degrees for 35 to 40 minutes. Don’t burn the cheese. This is very full and hot so be very careful getting it out of the oven and on a flat space to cool down.
I hope that you try this recipe and really enjoy it! The oregano gives it a really spicy Italian flavor. So you can adjust the spice if need be. But it is the bomb for me.
Thanks for your visit today and feel, Welcome to visit me again to see what comes next. I, never know, myself! Share with your friends and family if you choose. Thanks again from Connie B. I post on Sat-Tue and Thursday.
Good morning all! Today, spring is in the air for North Florida. I am going to grab myself a good book and go outside to sit in the sun, in my rocking chair. I am hoping that this comes your way!
8 large marshmallows
Large pot.
13×9 buttered pan.
5 c Rice Krispies.
3/4 c. of peanut butter.
1/2 stick of butter.
Use the large pot to melt the butter and peanut butter together on medium heat. Lower heat to low setting and add in the marshmellows.
When all is melted then remove the pot from the stove and pour in the 5 cups of Rice Krispies and gently stir together until mixed well.
Put the rice crispy mixture onto the buttered 9×13 pan and refrigerate for 1 or 2 hours and then slice into squares. Enjoy!
I want to say thank you to each and every one of you that visits my blog and takes the time out of each day to read my recipes. I do hope that you will share with your friends and come back soon. I post on Thur-Sat and Tuesday. Thanks again. Connie B.
Good morning all. It’s a beautiful day outside, today in North Florida.
So I thought that I would share an old recipe that is called by name, the honey bun cake. But I’ll tell you a secret, it is even better than a honeybun!
I used to bake these and sell them by the slices at a flea-market, many years ago and people really liked them. So here is the recipe for you to try this one if you wish to.
Box of yellow cake mix.
4 eggs 1c sour cream
2/3 c veg oil 1 c brown sugar
3 tsp of cinnamon 2 c powdered sugar (confection)
3/4 c milk 2 tsp Madagascar Vanilla of (regular)
Preheat oven to 325 degrees and grease a 13×9 pan
Into your mixing bowl, add the cake mix, sour cream, eggs, and oil.
Mix for 3 minutes with a mixer. Pour 1/2 of the batter into your cake pan. Use a small bowl and mix sugar the brown sugar and cinnamon well.
Sprinkle this on top of the batter in the pan. Then pour the rest of the remaining batter over the brown sugar, cinnamon mixture. Bake 40 to 45 minutes until the tooth pic test passes.
When cake is baked and cooled down then you add this frosting that is poured over the cake, that you have used a chopstick to poke holes all over this cake.
Mix the powdered sugar, milk, and vanilla together and pour over the cake. This cake gets better by the day! I used to bake these and put them in the freezer. I would frost them and cut them into 13 slices and syran wrap each piece seperately. On the day of the flea market, I would arrange these on a crystal cake platter.
I do hope that you try this one! Thanks for stopping by today and feel free to browse and share my recipes with good people. Thanks again! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
Good morning everybody. I hope that you are warm and well on this Thursday morning. I have a new recipe for you, and it just might, keep you warm.
As you can see in the photo, it is a big steaming pot of clam chowder with a big side of garlic bread to cut into slices and dip into the chowder. This made so much chowder that I had to call a friend that is from Connecticut to come and get some.
Now, I did have to tell her that it won’t be like her memories of clam chowder. This is just from a southern country girl that is trying to make a good chowder. And, good it is!
Let me try to remember what I put in that pot. As you know, I like to create my own recipes and am not good about following along on a recipe.
1/2 c of ham with fat (diced) small or 6 slices of bacon chopped
1/2 big vidella onion sliced 1 TBSP of diced garlic (jar) type
3 cooked carrots ( canned) will do. 2 TBSP dried celery (fresh will do) chopped
Saute all these items in a big pot. But add the garlic in at the very last few minutes. Put all this aside until later needed.
Now for more of the recipe.
3 med red potatoes or other potatoes diced into 1/4 inch cubes (very small)
2 quarts of water 1 bottle of clam juice 3 cans of clams with the juice ( tuna sized cans)
quart of milk cup of heavy cream
1/2 c flour (mixed in cold tap water in a cup 1/2 c to a cup of corn starch (I used a full cup) blended into a dish of tap water (Start out with 1/2 c cornstarch and add more if needed, later)
1 tsp Accent 2 tsp salt ( I use pink Hymalian)
Tbsp parsley and 1 tsp black pepper.
Back to put this recipe together now.
Use the big pot with all the sauteed veggies and ham or (bacon) and put in the 2 quarts of water. Add in the red potatoes. Cook this on med-high for 15 minutes. You can add in your accent, salt, pepper also.
Open you 3 cans of clams with the juice and pour into the pot. Add the bottle of clam juice also. Add in the milk and cream and parsley.
Cook on medium heat until it gets good and hot.
Time to add the flour and water. Have a whisk nearby to beat out any lumps.
Now you can start with 1/2 cup of corn starch stirred into a little water in a bowl to make a slurry of this mixture. Add to the pot and be stirring well. Stay with this pot of chowder from now on and keep stirring. Or it will burn.
You are working on making this clam chowder thick and not be runny. At this point, mine was not thick enough for me so I had to add the other 1/2 cup of corn starch slurry and it was thick enough in minutes and ready to eat.
As for my garlic bread, I like to have soft, room temperature butter with a TBSP of jarred garlic, spread over the bread, and broiled just until lightly browned, mine was getting dark on the edges so I had to do with what I had. But this makes awesome garlic bread which I sliced into breadsticks and dipped into my soup mug of steaming hot clam chowder.
To all the Northerners, I am sorry if I have butchered your clam chowder recipe. I am just a Southern girl and I try to make everything that I cook the very best dish.
Thanks for visiting me today and check out some recipes if you have the time. I will post again on Sat-Tue and Thursday. Thank you again. ConnieB.
The sweet pink juice from two bags of apples, getting ready to be turned into a pint jar of candy apple preserves.
Good morning everyone.
Today, we are under a flood watch for North Florida in my town. Our weather seems to change with the days that go by. But I will look for joy in this day. Even if it’s to think about what day it is. Happy Valentine’s Day to all the world and I hope that your day is sweet!
I promised you this recipe and here it is. This is not for the faint of heart and those that would expect plenty. This is for the one that gets pure enjoyment of seeing something change from scraps into a jewel of a preserve. It will make you a pint of preserve for a lot of effort, but the end result is oh so worth it. Like a fine meal, somethings take more effort and time and then they are unforgettable.
Otherwise you would need an apple tree, which I don’t happen to have. But if I did? You can already guess, what I would do!
Ok, onward to the recipe.
2 bags of McIntosh apples peeled and cored and sliced. (slices made applesauce recipe).
Take the cores and peels and put them in a large deep pot. Boil this on med-high for 1 hour with the lid on the pot. And then remove the apple peels and core from the juice. Using a sieve, mash the apples through the sieve to get everything that you can get out of the apples. Using a spoon to scrape beneathe to sieve to get the pulp also. Keep going through the apples with small amounts at a time, added to the sieve to work with. Discard the peels when you can’t get any more juice or pulp from them. Add this juice back to the pot and add 1 cup of sugar. Add 6 cups of water. Boil forever on high while stirring all the time.
Use a candy themometer and aim for 220 degrees F. When the temp reaches there, it takes forever to get there as the added water is being boiled off.
Right when it reaches 220 degrees, stir in 3 TBSP of cooking sure gel. Have a whisk ready to whisk out the lumps. Boil only for 1 minute. Watch out for popping as it will burn you. This is why that you use a tall pot.
Next you put a big pot of water with enough water in it to cover your jelly jar by 2 inches over the top. Have this boiling as you get your supplies ready.
1 pint jar with a seal and rim
tiny dish of vinegar with a paper-towel
jar funnel and a ladle jar lifting tongs
dish-towel folded on the counter near the hot pot of water.
Have everything very clean and ladle some boiling water into your jar to make it hot like your preserves. Pour out the water now. Put preserves in your workspace and ladle them into the pint jar. Wipe the rim of the jar with the vinegar and napkin. Put on the seal and rim and close the top just finger tight, which is medium, not cranking down.
Use tongs to place in boiling pot of water. ( I have a clean dishrag in the bottom of my pot as I did not use the silver ring). Time when it is at a rolling boil for 10 minutes. Turn off the heat and let the jar stay in for 5 minutes more. Then take out and sit on kitchen towel to cool.
This is for a special treat like maybe a cream cheese bagel with apple preserves or over ice cream or what ever you come up with. Thanks for your visit today. Stay a while if you can and do come back again as I post on Tue-Thur and Saturday. Thank you again. Connie B.
Good morning everybody! Of course, it’s lunchtime, here. But, my mind is on this morning and a knock on my door. I almost fell out with the surprise that was waiting there for me. For Me? It was a Valentine’s Day surprise and boy, was it.
I was not expecting to get anything for Valentine’s Day and here is a big bouquet of beautiful flowers. Here is a photo of them.
It is a beautiful and overcast, rainy looking day for North Florida today.
Everyday is beautiful to me and I hope that yours will be also.
I wanted to revisit the past today, so here is a simple recipe from my child-hood past for you. Thou, mama never used hot dog buns. I do not like to waste food so the hotdog buns were it!
Some kind of bread
1/4 c sugar
1/2 TBSP cinnamon
soft butter
Mix sugar and cinnamon in small container.
Toast your bread and butter it lavishly and spoon some cinnamon sugar mixture over top of toast and shake off, what does not stick to the toast. Now enjoy! I am tempted to fix me some for lunch, just so I can smell the awesome aroma, wafting through my house!
I am sorry that this is such a simple recipe but sometimes the simple things in life are the best. If you haven’t tried this one, then I hope that you will. And if you have, it just might bring back some memories from your past.
Thank you for stopping by today. Take a little time and browse if you wish. I will post again on Tue-Thur and Saturday. Thanks again, from Connie B.
Good morning to everyone. Yesterday, changed from a foggy morning (like this morning) to an 80 degree sun shiny day. I expect that today will be the same. I did notice that while on the back patio, having me cup of coffee and watching the birds fly over, that ants are building up their nest on my paving stones. So that means that a gully washer is coming. Which is heavy rain. It’s funny, what the insects will tell you.
Like some of the first insects to arrive will let you know that spring is on the way. The ladybugs along with the bumble bees and butterflies will tell you that. Also if you garden, the bumble bees seem to come out at 10:00. I used to have a garden full of trellised green beans and if I was late picking them, then I had to say “move over Mr. bumble bee” and I will be gone quickly.
Enough about the stories you will find in nature, throughout your life. If you would only look for them.
Today is the day for the homemade applesauce recipe. As I am only one, this made enough for myself, so you will find that the taste can not be beat but the amount that you get out of two bags of apples is what you see in my photo.
Two bags of McIntosh apples or Winesap apples. Any apples will do, but these are my favorites as my Daddy was a produce man, and I know my fruits and veggies, well.
I used a large apple corer/slicer and cored the apples into slices. Then I poured 5 TBSP of lemon juice into each of 2 large bowls. You save the scraps if you want to make candy apple preserves or jellies. So then I peel all the apple slices and save the peels and cores in one bowl and apple slices in the other bowl.
Turn on a large crock pot and pot the apple slices in it. Add 3/4 cup of water and cook on high for 2 or 3 hours, while stirring and checking on, every 30 minutes. This is all that I do. I do not need to add any sugar as they are already sweet and tart for some of the very best natural apple sauce.
As for the peels and cores and lemon juice, put them in a freezer bag to keep and I will give you the recipe for candy apple preserves very soon. It will make 1 1/2 to 2 jars of goodness.
Thank you for visiting today. Please browse and share with your friends and come back soon if you wish. I post on Sat-Tue and Thursday. Thank you from Connie B.
Hello, hello, hello on this foggy Florida morning. You could almost slice it with a knife. Makes me think of that song that has (cuts like a knife). Now that song is stuck in my head for the rest of the day!
This post is for the fish sandwich lovers, all over the world. I would normally go for the burger, but not with this fish sandwich on the menu as a choice. I absolutely love this sandwich.
My last post had the recipe for the fish. So this is what I did with the leftovers. All I had to do was heat it up very slightly and slap a piece of cheddar cheese on it. I toasted a hamburger bun and made up some homemade tartar sauce with some of my canned bread and butter pickles. (PS if you can some of these, use medium to small cukes). As the large pickles that I used for canning bread and butter pickles, ended up with tough rinds so I just cut off the rinds and made up my tartar sauce.
As you have, by now guessed. This recipe is for the tartar sauce. Bread and butter pickles with mayo and a dash of lemon juice is all that you will need to make up this fresh and yummy tartar sauce for a very nice fish sandwich. You could change up the pickle type if you don’t like the bread and butter pickles. But to me, this makes the sandwich!
Thank you for your visit to my blog today and I do hope that you will try this recipe and share it around with good people. I will post again on Sat-Tue- and Thursday. So feel free to browse and come back often. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
Hello, to all, from a rainy North Florida day. I hope that all is well with you and your families. Here’s a recipe to help, cheer you up.
This is a fish and chips recipe that I found on-line. It comes from a cowboy by the name of Kent Rollins so the credit for this awesome recipe goes all to him.
As you can plainly see, I had coleslaw instead of the chips that would have also been really good, I imagine. For the ingredients, I used codfish
1 package of Cod
1 tall beer (the beer is for the recipe).
1 c flour (self-rising). 4 tsp baking powder
1/2 c cornstarch 1 tsp Greek Seasoning and 1/2 tsp salt
1/8th c cornstarch
Oil for frying in a cast iron pan (or other pan).
Cut the fish in half, into strips.
I rinse all my meats and fish before I prepare them. So lightly rinse the fish and then use lots of paper towels to blot the fish completely dry.
The next step is to have the oil heating up in the frying pan to a medium- high.
Have a plate with 1/8th cup of cornstarch on it. Use a medium bowl to mix everything else in. Have the oil at 350 degrees.
Batter the fish with the cornstarch and then batter with the wet batter and slowly add to the hot frying pan. Cook until brown on one side and then flip the fish and fry the other side.
This plate of fish was so good that I enjoyed it with no sauces on it. Just fish and coleslaw!
I do hope that if you have never tried fish fried this way, that You will try this recipe out. It favors Long John Silver’s fish recipe.
Thank you for visiting me today and do browse around to see more of my recipes while you are here.
Feel free to share my recipes with your friends and families if you wish. Thank you again. Connie B
