Can of cherry pie filling
- Combine cherry pie filling, 1/2 tsp of mustard, and 1 Tbsp of brown sugar in a pot. Bring to a boil. Reduce heat and simmer 5-10 minutes.
Can of cherry pie filling
16 oz pkg of medium shell pasta
16 oz pkg of frozen peas
Ranch salad dressing
1 lb of Monterey Jack cheese Butter Green onions Poppy seeds
Pumpkin Pie Waffles
Maple Cream Sauce
Store leftovers covered in fridge. To reheat, melt in microwave until it reaches desired consistency.
With a hand beater, beat 1 cup of heavy whipping cream in a large bowl until soft peaks form. I use the organic 36% stuff and it’s delicious. It’s heavier than the non-organic, which is usually 33%. Using a large bowl is important as it will expand a lot. ‘Soft peak’ means that if you touch the surface, a tiny foamy mountain will remain where your finger touched the surface. Turn the beater off to do this. Not just for safety, as its also easier to see. Add 1 tsp of vanilla extract and 1 Tbsp of icing (confectioners) sugar. Continue beating until it reaches the consistency you want. Don’t overbeat or it will start to get clumpy. Don’t be surprised if this whole process takes longer than you expected. It took about 7 minutes of steady whipping for my little old electric hand beater to get the job done. If you are doing it by hand, it will take a lot longer.
Crush 6 ginger snaps. Sprinkle on top of waffles. Drizzle with 3 Tbsp of maple cream sauce and 3 Tbsp of maple syrup. Top with a large dollop of freshly whipped cream.
Fruit (& Technically Veg) Salad
Slice 1 lb of fresh strawberries and cube 3 pears.
Slice 3 ribs of rhubarb and place in skillet with 3 generous splashes of Grand Marnier and 2 generous splashes of honey. I tell people that it’s 3 Tbsp of GM and 2 of honey, but let’s be real here… When it comes to sugar and alcohol, my hand turns into lead. Stir frequently on low-medium heat for about 6 minutes. Add rhubarb and any remaining liquid to bowl of strawberries and pears.
Serve with a dollop of lemonade cream (see below).
In a pot, combine 2 eggs, 3/4 cup of lemonade concentrate and 1/3 cup of sugar, cover, and bring to a boil over low heat. Remove from heat and bring to room temperature, stirring occasionally.
Meanwhile, whip your whipping cream. Follow the same directions as above, but don’t add vanilla or icing sugar. Just keep beating until it starts to look like Cool Whip and then STOP.
When the lemonade mixture reaches room temperature, fold into the whipped cream. Voila!
Pumpkin Spice Waffles $1.07/waffle
Maple Cream Sauce & Crushed Ginger Snaps $1.56/serving
Fruit Salad 54 cents/serving
Lemonade Cream $1.01/serving
Grated Parmesan cheese
White bread dough (Thaw it 24 hours ahead of time if its frozen)
1 lb green beans (fresh or frozen)
1 1/2 lbs strawberries
2 14 oz cans of pineapple chunks
Pouch of strawberry glaze (apparently this also comes in a jar, but I’ve never seen it that way)