Saturday, June 5, 2010

Cherry Yum Yum

This recipe is one of the two things I remember my Grandma Brammer making for family gatherings (grahamn cracker pie being the other). My cousin Earl Jay and I used to LOVE cherry yum yum and would beg MaMa to make it for us whenever he came into town.

I made some tonight because it reminds me of the time when my grandmother was still a vibrant, cranky bitch and everyone loved and feared her at the same time. I love you MaMa!

Cherry Yum Yum
2 1/2 cups graham cracker crumbs
1 stick of margarine
8 oz cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 cup milk
2 packs of Dream Whip
2 cans of cherry pie filling

To make the crust, melt the margarine and mix with the graham cracker crumbs. Reserve 1/2 cup of this mixture. Press the remaining 2 cups into the bottom of a 9x13inch baking dish.

For the filling: Mix together the milk and the dream whip until peaks form. Add the sugar, vanilla and cubed cream cheese and beat until smooth. Spread half of this mixture on top of the graham cracker crust. Spread the pie filing evenly over the cream cheese mixture. Top with the remaining half of the cream cheese mixture and spread evenly. Sprinkle the remaining graham cracker crumbs over the top. Cover and refrigerate overnight.

Friday, June 4, 2010

Mexican Rice

Saw this recipe on the Pioneer Woman's website and I want to try it. I skipped the soap, um, I mean cilantro.

Basic Mexican Rice

Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 8

2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt

Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.