I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time.
I love Rhubarb so much, and changed up my recipe "Lulu's Apple Crisp" to accommodate rhubarb and added strawberry jello for sweetness and so that the rhubarb isn't so watery (which rhubarb tends to do when cooked). I use the sugar-free strawberry jello to cut down on some of the sugar, but you can use the jello with sugar as well. I've tried other flavors, but in my opinion, the strawberry tastes the best with the rhubarb.
Light and very tasty! These cookies were made by my mother, and much loved by my family. You can either make them with green food coloring, or you can put the meringue mixture in a pastry bag that you have put three lines of red food coloring in, and pipe them onto the cookie sheet, and then they look like little peppermints (I leave out the chips when doing this).
This is a festive side dish, that uses fresh or frozen cranberries. My daughter insists on having it for every holiday. It's good to make the first part the night before, but it can be done the morning of serving if needed.
A great breakfast/brunch for Christmas, using the leftover ham from Christmas Eve. You can substitute the ham with sausage, turkey even shrimp is good! Can even be assembled the night before, stored in the refrigerator, and then cooked when needed.
This is an apple crisp recipe from the nice lady who lived next door to me when I grew up. Her name was Luella, but I called her Lulu. I've never found an apple crisp recipe that I like better! Everyone that tastes it, raves about it. She always sprinkled the apples with sugar, but I like them tart, so I don't sprinkle any sugar on them. She also peeled the apples, but I don't peel them, and it tastes great, and saves time!
Delicious easy rhubarb recipe, the best rhubarb cake recipe I've ever eaten! It is great warm out of the oven, and then I refrigerate the leftover cake, and it is wonderful cold, too! The cream, sugar and rhubarb sink to the bottom, forming a custard layer.