Strawberry-Rhubarb Crumble

Unknown source

Yields 6-8 servings

 For the topping:
1 1/3 c flour
1 t baking powder
3 T sugar
3T Demerara sugar (or Turbinado sugar)
Zest of 1 lemon
1/4 lb  melted butter

For the filling:
1 1/2 c rhubarb, chopped into one inch pieces
1 Quart strawberries, plus a few extra, hulled, quartered
Juice of one lemon
1/2 c sugar
3-4 T cornstarch
Pinch of salt

1. Heat oven to 375° F. Prepare topping : in a mixing bowl, combine flour, baking powder, sugars, and lemon zest and add the melted better. Mix until small clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch, and pinch of salt in a 9 in deep pie plate.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling  beneath, 40-50 minutes.

We were split on this dessert. Jacob really liked it. I thought it was fine, but needed more salt in the topping. I prefer cake mix topping I suppose. The strawberry rhubarb part was most delicious, though.

Winner of a Dinner!!

We had a pork roast for dinner on Sunday, and there were plenty of leftovers. I told Big Chubb he wasn't allowed to touch it because I had this recipe in mind.

Leftover Pork and Vegetables
Serves 2

1/3 cup chopped red onion
1/2 cup chopped sweet red or chopped green pepper
1 celery rib, chopped

Sorry. Phone picture :(

1 tablespoon olive or vegetable oil
1 cup cubed cooked pork
3/4 cup frozen carrots, thawed (I just used fresh carrots)
1 jar sliced mushrooms, drained ( I omitted these because we didn't have any)
1/2 cup pork gravy
1/3 cup chicken broth'
2 tablespoons soy sauce'
1/8 teaspoon pepper
hot cooked rice

In a skillet, saute the onion, red pepper and celery in oil until crisp tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

Big Chubb and I were quite skeptical. I didn't think the little chubblets would even touch it, especially when they saw the green peppers in it. To everybody's great surprise it turned out pretty darn good. In fact, I think it might have been a little bit better than the original meal (gasp!), even with the strange mixture of ingredients (pork gravy and soy sauce?).

Even the picky babies gobbled it right up, green peppers and all!

I think it helped that we had the next recipe as a bargaining chip for them.

Jello Yogurt Fluff

1 package jello (4 serving size)
2 cups orange juice
2 6-8 ounce cartons yogurt, any flavor
cut up fruit (if you like)*

1. Heat 1 cup orange juice in saucepan until lit is very hot
2. Add jello and stir until it is dissolved.
3. Mix in other cup of orange juice.
4. Chill jello in the refrigerator until it is like syrup (1-2 hours)
5. Pour into bowl. Add yogurt. Beat with a mixture until jello is fluffy.
6. Add cup fruit if you like.
7. Return jello yogurt fluff to refrigerator.
8. Spoon into dishes to serve.

Serves 8

*Don't use fresh pineapple or kiwi. The jello won't set.

We had raspberry jello and peach yogurt. I figured all those flavors would come together.

This recipe was the star of the meal! Little Chubb wouldn't stop eating it, and just kept asking for more. He probably had 3/8 of it for dinner and then had all the leftovers the next day for lunch. We will most definitely be including this into our meal rotation especially, during the summer.

Toffee Bars (2 ways)

I made these up for a quick dessert when we had someone over for dinner. Then I made the other version for a Fast Sunday dessert yesterday.

Version #1

1 cup butter
1 cup firmly packed brown sugar
1 beaten egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1  cup nuts, chopped
1 large milk chocolate candy bar (or chocolate chips if you don't have a candy bar on hand)

Cream butter and sugar. Mix egg and vanilla with creamed butter by hand. Blend in the rest of the ingredients and spread in ungreased pan. Bake at 350 degrees for 15-20 minutes. Remove from oven and cover with large milk chocolate bar or 6-ounce package of chocolate chips. Allow to melt and spread evenly.


These were the first ones I made and they were gone fast. The guy we had over ate about 1/4 of the pan himself.


Version #2

1 cup butter or margarine, softened
1 cup brown sugar (packed)
1 egg yolk
1 teaspoon vanilla
2 cups all purpose flour
1/4 teaspoon salt
1 bar milk chocolate candy
1/2 cup chopped nuts

Heat oven to 350 degree. Grease baking pan 13x9 inches. Mix thoroughly butter, sugar, egg yolk and vanilla. Blend in flour and salt. Press evenly in bottom of pan.

Bake 25 to 30 minutes or until lightly brown. Crust will be soft. Remove from oven; immediately place sperated pieces of chocolate candy on crust. As soon as chocolate is soft, spread evenly. Sprinkle with nuts. While warm, cut into bars.

This one was more bready than the first ones. Big Chubb and I both agreed that the first version is our favorite. We will definitely make these again. If you need a quick treat definitely make version 1. They are well worth it.

Ham Stuffed Manicotti

I've been waiting until we have a ham to make this recipe, so I made it up this week to use up some of our Easter ham.

• 14 manicotti pasta shells
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and chopped
• 1/4 cup butter or olive oil
• 3 cups cooked cubed ham
• 1/3 cup grated Parmesan cheese
• 6 Tbsp. butter or olive oil
• 6 Tbsp. flour
• 3 cups milk
• 2 cups shredded Swiss cheese
• 1/2 cup grated Parmesan cheese

Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.

In another heavy saucepan, combine Alfredo sauce and milk over medium heat until it starts to steam. Stir in cheese until melted and remove from heat.

Mix 1/2 cup of cheese sauce with ham mixture.

Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti.

At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly.

I was skeptical about the recipe when I originally saw it. It took a long time to make thanks to having to fill all the manicotti shells. The current recipe on line says to just use store bought alfredo sauce instead of making one, but I wasn't about to buy another ingredient. I had to keep pushing the dinner back because I kept realizing I didn't have one ingredient. But, we were very surprised! It was delicious! I froze half of the recipe, so we'll see how that turns out. The little Chubblets made sure to not eat any of the green peppers, but ate most everything else (including the disguised onions). We would definitely make this again, but it is not healthy at all. So, if you are feeling generous in your calorie intake, have extra ham and Swiss cheese, make this recipe. You won't regret it.