Sunday, August 16, 2020

Jell-O In a Can #Recipe and #Giveaway by Guest Debra Goldstein

Leslie Karst here. Today, I'm tickled to present the hilarious Debra Goldstein, with a recipe that would have made Peg Bracken, author of the I Hate To Cook Book, proud. Not only that, but Debra is giving away a copy of her soon-to-be-released book, Three Treats Too Many, to one lucky commentor! Take it away, Debra:


Sarah Blair, the protagonist of the Sarah Blair series, is a woman who is more frightened of being in the kitchen than she is of murder. In One Taste Too Many, Two Bites Too Many, and the new Three Treats Too Many, Sarah, an amateur sleuth, manages to figure out who-dun-it, but she has to take a picture of what she wants to buy to the grocery store to make sure she gets the correct ingredients any recipe demands. She basically lives on take-out food, care packages her twin, a gourmet chef makes up for her, or recipes that only use pre-made ingredients. Jell-O in a Can is one of her favorite go-to recipes.



The tools of the trade necessary to make Jell-O in a Can are simple: a measuring cup and a can opener. Note: in the picture below, you can see a stove. Because I don’t use my stove any more than Sarah does, I thought it would make a nice backdrop for the picture.



Jell-O in a Can only has three ingredients: whatever flavor of Jell-O you like, a can of Dole pineapple slices, and water. (The water will have to be boiled, but Sarah uses the microwave for that)



The recipe, which was created in the 1950’s when Jell-O and Dole Pineapple joined forces, is simple – it has to be if Sarah makes it.


Jell-O in a Can

1 20 oz. can of sliced pineapple
1 3 oz. pkg. of Jell-O gelatin, any flavor choice
1 cup boiling water
Optional:  1 banana or other type of fruit

Open the can and pour off the pineapple juice but leave the pineapple in the can. Dissolve the Jell-O in boiling water and permit it to cool slightly before pouring the Jell-O and water mixture into the can, over the pineapple. If desired, place the banana or other fruit in the center of the rings of pineapple.

Chill until set.

To serve, run a knife around the inside of the can and tip it out. (Before rimmed flip top cans, one pushed the jelled mixture through and out using the bottom of the can.) Slice between the pineapple rings and serve.  (See photo above.)

🍕🍏🍤

About the Sarah Blair series: Despite her limitations in the kitchen, Sarah has survived for three books and will star in at least two more.  Three Treats Too Many, which will be published on August 25,  is now available for pre-order:

When a romantic rival opens a competing restaurant in small-town Wheaton, Alabama, Sarah Blair discovers murder is the specialty of the house . . . 
 
For someone whose greatest culinary skill is ordering takeout, Sarah never expected to be co-owner of a restaurant. Even her Siamese cat, RahRah, seems to be looking at her differently. But while Sarah and her twin sister, Chef Emily, are tangled up in red tape waiting for the building inspector to get around to them, an attention-stealing new establishment—run by none other than Sarah's late ex-husband's mistress, Jane—is having its grand opening across the street. 
 
Jane's new sous chef, Riley Miller, is the talk of Wheaton with her delicious vegan specialties. When Riley is found dead outside the restaurant with Sarah's friend, Jacob, kneeling over her, the former line cook—whose infatuation with Riley was no secret—becomes the prime suspect. Now Sarah must turn up the heat on the real culprit, who has no reservations about committing cold-blooded murder . . .

Buy Links:



About Debra: Judge Debra H. Goldstein is the author of Kensington’s Sarah Blair mystery series. One Taste Too Many was named a January 2019 Woman’s World Book of the Week and Two Bites Too Many is a 2020 Silver Falchion finalist. Debra also wrote Should Have Played Poker and 2012 IPPY Award winning Maze in Blue. Her short stories have been named as Agatha, Anthony, and Derringer finalists. Contact or follow Debra at:

Twitter @DebraHGoldstein

For a chance to win a copy of Debra's new book, comment below with an answer to this question:  Do you have any other recipe suggestions Sarah (or Debra) might try?

83 comments:

  1. This is too good to pass up. I also miss the days when both ends of a can could be cut off and the contents could be pushed through. Now for a simple, simple recipe:

    Quick Jalapeno Cheddar Bites

    Round Tostito chips (or Triscuits)
    Cheddar cheese sliced 1/8” thick, sized to fit crackers or chips
    Pickled jalapeno rings (retain seeds for increased spiciness)

    Lay out crackers or chips in a single layer on baking sheet. Top with cheese slice and jalapeno ring. Broil for 3 to 4 minutes.

    Note: We started making this with tricuits, but one day we were out and used tostito chips and found we like that better. My husband puts the jalapenos on the chips and tops with cheese, but I put the cheese on first. It really doesn't matter.

    lroth@ocext.com

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    1. This sounds like a great recipe. I am going to have to try it. Thanks for sharing.

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  2. Thanks for the contest. I loved the first book. The first thing I learned to make was 50+ years ago. A fried egg sandwich. Set a small non-stick skillet on the stove burner. Set the dial to 3. Crack an egg with a fork and drop the egg into the pan. Throw the shell in the garbage. Break the egg yolk with the fork. Sprinkle on some salt and pepper. Butter two slices of bread. Every so often check with a spatula to see if you can pick the egg up. When you can, flip it over. Do not leave the stove area! The second side will be done quickly. Maybe a minute or so. Flip it back over with your spatula. If it looks done and not still wet, set it on your bread. Tada! Yum!

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    1. Love the "throw the shell in the garbage" part of the recipe, lol.

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    2. Thanks for stopping by today. Appreciate that you enjoyed the first book. (the second will be on sale in e-form for $.99 from August 21-Aug 24). Now, to the recipe.... the shell in the garbage cracked me up, but I got serious when you talked about when to flip the egg over. I always flip it too soon and end up with scrambled eggs.

      Delete
  3. She could make Jello instant pudding. Just put pudding mix and milk in a bowl, whisk for two minutes, put in glasses and chill. No water to boil.

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    1. Sarah loves anything that has the word Jell-O in it. In the fourth book, she is going to make stained glass Jell-O, but this is even better. No water to boil. Of course, she'll have to buy a whisk or use her fork really hard! Thanks for the recipe.

      Delete
  4. 1 can nacho cheese, 1 can chili, chips or crackers, doesn't matter. Sour cream
    and / or jalepenos optional
    Microwave cheese and chili, in separate bowls, about 2 minutes each. Serve with chips or crackers, topped with optional sour cream and / or jalepenos.

    ReplyDelete
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    1. Nice easy recipe... anything with the microwave is up Sarah and my alleys.... Of course, we might leave off the jalepenos. We once bit into one not realizing how hot they can be... scarred for life. Thanks for the recipe.

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  5. When we were young the desserts we had were jello and pudding. I loved the chocolate instant pudding which was so yummy. My mother would make it and put it into a cute, small glass dessert bowl. Miss those desserts and days. saubleb(at)gmail(dot)com

    ReplyDelete
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    1. I still make instant chocolate pudding for myself on occasion!

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    2. That was a favorite at our house, too. My mother had these cute dessert bowls on stands that the chocolate pudding looked adorable in. My sister and I really got into making chocolate pudding and I'm still partial to it today. Thanks for bringing back such a sweet memory.

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  6. My grandmother was a wonderful baker. Everything was delectable. I could never replicate anything at all. I use a lemon cake mix and put lemon pudding in it to make it even tastier and more dense. What a treat. elliotbencan(at)hotmail(dot)com

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    1. Yum--that does sound good! (Love how many folks are talking about pudding today!)

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    2. My sister, who is an excellent cook, does that when she uses a cake mix. Me, I'd leave things the way they were, but to her, even using prepared ingredients, she has to tinker with them. But, what comes out, is delicious.

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  7. We love anything pudding! Even homemade is the beat!

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    1. I'm with you. Pudding brings back warm memories. My sister and I were partial to chocolate and my mother had perfect dessert dishes on little stems that we thought we were so elegant using and then serving our dessert to our parents in.

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  8. my fave is to take a can of fruit cocktail (drained) , a can of mandarin oranges and some grapes and mix it all together, then sprinkle a large pack of dry vanilla pudding on top and mix it in. chill soo good aelinderman (at) sbcglobal (dot) net

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    1. Amy, glad you told me to drain the fruit cocktail. I once tried to make a recipe like this and forgot to drain anything... then I added more liquid. Well, you can imagine the result... fruit soup. I served it anyway.

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  9. No-Bake cookies are quick and easy!
    Wendy
    clarksrfun at gmail dot com

    ReplyDelete
    Replies
    1. if you don't burn them.... thanks for the suggestion.

      Delete
  10. this sounds like a fun and simple recipe. every year at thanksgiving my sister makes a jello salad. jello any kind made like the box, cut into bite sized squares. Mandarin oranges, drain the juice out. Marshmellows. cherries. sliced bannanas. put all in a bowl and gently mix in home made whip cream. how much of each is totally up to you.
    quilting dash lady at comcast dot net
    I love the cover on this book. congrats. thanks for the give a way

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    1. My mother made something like this for Thanksgiving, but she used a cream cheese base, I think. I don't know, but it tasted good and this sounds like it would, too. Thanks for the recipe and the compliment on the book cover. Kensington does a great job with book covers.

      Delete
  11. Would a grilled cheese sandwich be too much cooking for Sarah?
    turtle6422 at gmail dot com

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    1. Ha! Perhaps not, if you make it in the microwave, lol.

      Delete
    2. I have a confession. I only learned to make grilled cheese sandwiches this year. Leslie, can they be made in the microwave????? My friend who taught me had me used a frying pan.
      Jana, thanks for the suggestion.... especially if there is a way to make it in a microwave?????

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    3. Maybe if you toast the bread first, butter it, then put it in the microwave with the cheese for about 10 seconds. Though I haven't tried it...

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    4. I've made it in the microwave the way Leslie suggested. It's how we used to "cook" in the dorms. The pan version is so much better.

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    5. I just found the pan version.... using butter...thanks.

      Delete
  12. I can remember boiling cans of sweetened evaporated milk for four hours to make carmel. Great served with pineapple rings and whipped cream.
    diannekc8(at)gmail(dot)com

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    1. Did you empty the cans into a pot or simply heat the cans somehow?? What would keep them from exploding?

      Delete
    2. You put the unopened cans in the water to boil--it's a tried-and-true way to make dulce de leche! (Though I have heard tales of exploding cans...)

      Delete
  13. Fruit dip, 8 ounce pkg cream cheese, softened and a jar of marshmallow fluff - mix together with mixer and put in a couple drops of red or pink food coloring if desired. Great dip for strawberries.
    Bleakney750 at yahoo dot com

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    Replies
    1. Drat, I gave away my mixer. But, the recipe sounds easy and perfect someone like Sarah or me. Thanks for sharing it.

      Delete
  14. Sounds like you two are of the, "What should I make for dinner?" "I suggest a reservation" club!
    libbydodd at comcast dot net

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    1. When I got married, they gave me a kitchen shower to see if I could recognize what was in the box. One of my friends gave me a recipe box with cards -- only one recipe: Make reservations.

      Delete
  15. A friend mixed a can of pumpkin pie mix with a container of Cool Whip (whipped topping) and arranged a plate of purchased sugar cookies around it. You were to dip the cookies into the pumpkin mix. I have many Jello salad and dessert recipes I still use. dbahn(at)iw(dot)net

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  16. I don't have any easy recipes, since both my mother and grandmother cooked from scratch and passed that on to me. I am getting quite a giggle out of reading these recipes. And i was going to suggest grilled cheese sandwiches, too! Congratulations on the new book! aut1063(at)gmail(dot)com

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    1. Thank you for the congratulations. Wait until you see the soup in the crock pot recipe :)

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  17. Since I love to cook, thinking about no cook recipes goes against the way I think. These is an almost no cooking required recipe, although you do use the stove top. This is a recipe for Creamy Tomato Basil Soup. You need a can of tomato soup, a can of petite diced tomatoes, an empty can filled with heavy cream, a tablespoon or more of prepared pesto, and flavored croutons. Get a large saucepan and pour in the undiluted tomato soup, and the diced tomatoes and liquid from the can. Fill one of the empty cans with heavy cream, and pour that in the pot. Stir in a tablespoon or more of prepared pesto sauce and heat soup until warm. Top with flavored croutons. Enjoy! Thanks for the book giveaway!

    Nancy
    allibrary (at) aol (dot) com

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    Replies
    1. I love this recipe. Not too many ingredients.. not too much confusion. Thank you for sharing it. I'll have to try it.

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  18. My mom was a good cook, but she also made these fifties through seventies housewives things like your recipe. (No offense intended—she was a fantastic mom and housewife, and I actually love some of these fun, retro, simple recipes.) So one of her sides was an iceberg lettuce leaf, a canned pear and some shredded Velveeta on top, lol. It’s just what they did then, at least some of them. Her entrees were great and sometimes complicated, but the sides tended to be rather simple and unimaginative. Oh, how I miss her—she died at age 45 in 1979, when I was 18. I’m glad that she had taught us 4 girls the basics pretty well—cleaning, sewing, laundry, cooking and baking. Ty for the memories today. legallyblonde1961@yahoo.com

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    1. When I found this recipe, which was in all the magazines in the 1950's, I thought it was a scream. But you are right, these were the recipes of those days.. easy and pleasant enough to look at. I'm sorry about your early loss of your mother, but you obviously have wonderful memories of things you did together.

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    2. I remember the canned pear half on the lettuce leaf (we didn't know about Romaine) in a children's cookbook. You and Sarah could serve this and get your fruit for the day. The picture showed the lettuce as hair above the pear which had two raisins for eyes and the cheese was strips of cheddar or Velvetta for arms. Thanks to Betty Crocker!

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    3. I think I own that cookbook. The joke is that while I don't enjoy cooking, I collect cookbooks. Ironic, isn't it?

      Delete
  19. Oh gosh. When I was a kid I made that jello pineapple in a can. I thought it was so fancy! My cousin came up with mixing a dollop or two of sour cream with DRAINED fruit cocktail. Adds a little tang and cuts the sweetness.
    patdupuy@yahoo.com

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    1. It was fancy! Great recipes don't have to be difficult. Thanks for stopping by.

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  20. Pudding person. cheetahthecat1986ATgmailDOTcom

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    1. Pudding eater, myself. Thanks for leaving a message.

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  21. Debra, great to have you here. Love the picture of the "stove" in the background. ~ Daryl

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    1. Daryl, I thought I should use it for something....

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  22. Yum. And no dish to worry about washing. Cheers. At. Marjimmanor. Dot. Com

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    Replies
    1. the less dishes the better.... Though it helps to have one to put the final display on :)

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  23. Open faced sandwich. Put 2 slices of bread in the toaster and 2 slices of bacon in the microwave. When they are done - doesn't have to be real done, add the bacon, a slice of tomato and slices of Velveeta cheese on each piece of bread and pop in the microwave for 1 minute to melt the cheese. Mom used to use the broiler to do this but this works for me. Stay safe and well.

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    1. Another recipe which seems to logical and easy. My husband is going to have the time of his life eating all of these cheese related sandwiches this week. I have cooked more since March for us than I did for the first 36 plus years of our marriage (37 the other day).

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  24. As someone who loves to cook, I'm laughing out loud at some of these recipes. Makes me think of the night friends and I had a "retro" dinner--sour cream/onon soup dip, tuna casserole, and that orange Jello with pineapple and carrot slivers--remember that. One of the guys loved the dip and looked at his wife and asked, "Do you think you could make this?" She smiled and said, "I think I can figure it out." Thanks for the laughs Debra, and for your ongoing series which I enjoy.
    And thanks to whoever contributed the tomato soup recipe here--I'm going to try.

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    1. Judy, thanks for your kind words about the Sarah Blair series. I'm having a ball writing it. ... and I bet some of these recipes show up down the road.... btw, good luck with your new book.

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  25. My mom has a jello recipe that uses applesauce that I really like! I am a fan of your books!! lindaherold999(at)gmail(dot)com

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    1. How does she use the applesauce? Thanks for being a fan... If I haven't already made it clear, I adore fans/readers...and very much appreciate all of you/them.

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  26. Thanks for the chance! Definitely will try this recipe!

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    1. You're welcome. I hope you do try the recipe. It's simple and it works!

      Delete
  27. Most of my recipes require cooking or baking except for one. It is just a basic cheese ball, but it is yummy!

    Place 2 softened 8oz blocks of cream cheese in a bowl. Chop and add 1 jar of dried beef. Add chopped green onions until you think you have enough. Then add 1/4 tsp. Garlic salt. Stir all ingredients together and then form into a ball. Refrigerate until ready to eat.
    Tip: I use scissors to cut the green onions and the dried beef.

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  28. Super simple - no cooking required - delicious recipe for MILLIONAIRE PIE would be one I would suggest. It's just as rich and yummy as the name implies. No one has to know you didn't slave all day to make it.
    MILLIONAIRE PIE

    INGREDIENTS:
    1 prepared graham cracker crust
    1 cup sweetened flaked coconut
    1 can (15.25oz) crushed pineapple, well drained
    1 cup maraschino cherries , drained & chopped
    1/2 cup chopped pecans
    1 can Sweetened Condensed Milk (14 oz)
    5 tablespoons lemon juice
    1 tablespoon maraschino cherry juice
    1 1/2 cups whipped topping (plus extra for garnish if desired)
    DIRECTIONS:
    In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
    Gently fold in whipped topping. Pour into crust.
    Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.
    NOTES:
    Do not skip or substitute the lemon juice or this pie will not set properly.

    Can't wait for the opportunity to read "Three Treats Too Many" which is definitely on my TBR list. Thank you for the opportunity to win a copy. I would be more than happy to leave reviews everywhere.
    2clowns at arkansas dot net

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    1. Glad it is on your TBR list. Love the idea of this pie. Definitely a million dollar recipe. Thanks for sharing it.

      Delete
  29. I learned something new. I didn't realize dried beef came in a jar. This is another recipe I'm going to have to try... and thanks for the tip. I'd probably be trying to hack at both with a dull knife.

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  30. Cream Cheese and Picante Dip. There are two ways to make it.
    Ingredients: As many packages of Cream cheese as you think you friends can eat. A Jar of Picante sauce (heat of choice) Use one small jar per two packages of cream cheese. It is nice to have several different strengths so your guests have an choice. I prefer mild but for guests I serve one with hot, one with medium and one with mild and always have backup because it goes fast.

    Option A)
    1. Let cream cheese reach room temperature.
    2. Remove cream cheese from packaging.
    3. Place cream cheese on plate. 4. Shake up jar of picante sauce. 5. Generously pour picante sauce over cream cheese.

    Option B
    1. Remove cream cheese from packaging.
    2. Place cream cheese in microwaveable bowl.
    3. Microwave for 30 seconds.
    4. Add picante sauce to taste.
    5. Blend together with a fork. (Note it comes out orangish so it is great for Halloween but you can add food coloring to make it other interesting colors.

    Served with tortilla chips.

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    Replies
    1. What a simple recipe and I bet it always looks good. Thanks for sharing it with me today.

      Delete
  31. Sounds pretty simple - I love to cook so don't have anything quite so easy but here's one that only involves a little cooking - package of puff pastry dough (freezer section) - asparagus, ham, cheese - take one of the pieces of pastry dough and roll it out so it's a little larger/thinner - I love goat cheese so I spread a very thin/sparse layer, then spread out precooked ham slices, lay out asparagus parallel to the short side, sprinkle with shredded mozarella - roll up as tight as you can without making a mess - cook per the heat and time on the pastry box - i tried freezing it and it wasn't too bad - pastry is a tad soggy on bottom but totally edible

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    Replies
    1. Taylor, thank you for sharing this recipe. My only fear is that I (Sarah) will poke her finger through the pastry dough or won't be able to tear it off evenly. You should see the pre-made crescent rolls she (I) try to make.

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  32. I tried to delete so I cold fix the errors but since it is still here, I will not duplicate.

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  33. I like a quick quesadilla in the microwave...tortilla and grated cheese on half. Nuke for about 30 seconds, fold and eat.
    lkish77123 at gmail dot com

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    Replies
    1. That is a recipe that really is easy. Joel might get it for lunch in the next few days.

      Delete
  34. I'm not much of a cook, so all I can suggest is mauybe Raspberry Bread Pudding. I just found the recipe here:
    https://www.purplechocolathome.com/2011/01/raspberry-bread-pudding.html
    digicats {at} sbcglobal {dot} net

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    1. I have always enjoyed bread pudding, but I've never had raspberry. Thanks for bringing something new to my attention.

      Delete
  35. Dump cakes are almost this easy. There is a peach cobbler recipe where you put peaches in the bottom of a 9x13 Pan then put cake mix over then butter pats evenly and bake. suefoster109 at gmail dot com

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    1. I was given a dump cake pan // and a bundt cake pan when we got married. 37 years later, one of them has been used once. Is that TMI? Thanks for the comment.

      Delete
  36. I make meatballs in the crockpot. 2 bags frozen meatballs, large jar of grape jelly, 30 oz bbq sauce. Cook on high for a few hours the low until served

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    1. In Three Treats Too Many, Sarah makes soup in the crockpot. Now that she's found it, she might have to try making meatballs. Thank you for the recipe and for stopping by.

      Delete
  37. I appreciate everyone's comments. The random winner is Nancy - of the Basil Tomato Soup recipe. Thanks for following Mystery Lovers' Kitchen and for responding to this post. Hope you look for more opportunities to win a copy of Three Treats Too Many ... or (plug plug)...it still is available for purchase in all formats.

    ReplyDelete