Summer weather has arrived! It is 85 and humid today! We may hit 90 for the second time this summer!
We slept in this morning, and around 10:30 we got a call from PM and C asking if we had breakfast yet, and if not we should come over to their place. We headed over after K took the dogs out and I got some of the strawberry rhubarb bars on a plate to take over. We worked on a couple of projects while we were there and we came back home around one to finish up some things around the house before we go out to the campground. I'm going to take my camera along tonight, and tomorrow, so hopefully I will have some pictures to share with you next week.
Here are the recipes that I promised;
2-3oz packages strawberry jello
dissolve in 1 and a half cups hot water
add 1 can Coke
Stir in 1 can cherry pie filling
chill til set
top with Cool Whip
Chocolate Eclaire Dessert
1lb whole graham crackers
2 pkg French vanilla instant pudding
Topping: 1 oz unsweetened chocolate
3T melted butter or margarine
1-1 and a half C powdered sugar
1 T. vanilla
Layer whole graham crackers in the bottom of a 9x13 dish. Mix Cool Whip into the prepared pudding; spread half of this mixture on top of graham crackers. Place another layer of graham crackers on top of pudding. Cover with remaining pudding mixture and another layer of graham crackers. Refrigerate at least 2 hours. Spread topping over graham crackers. Refrigerate overnight.
Strawberry Rhubarb bars
2 cups thinly sliced ruhubarb
1 and a half cups sugar
1/4 cup water
3 TBL dry strawberry gelatin
1 and a half cups sliced strawberries
In saucepan combine rhubarb, sugar, cornstarch, and water. Cook over medium heat until mixture is thickened. Remove from heat and stir in vanilla, gelatin, and strawberries. Let cool, meanwhile combine:
1 and a half cups oatmeal
1 cup brown sugar
1 and a half cups flour
1 tsp soda
1 cup softened butter
Mix all above ingredients until well blended and forms a crumb texture. Press 3/4 of mixture into a 9 x 13 pan. Spoon rhubarb mixture over crust and spread evenly. Sprinkle remaining crumbs over filling and bake at 350 degrees for 25-30 minutes.