{ 5 Cup Salad }

A couple weeks ago, I posted that we had lost our dear Grammy. Today I am going to share another one of her recipes. This one is a particular favorite of my husband's. You could always count on this being requested for holidays and large family gatherings at her house.

When I was editing the photos for this post, I was telling Darla I wished I had a photo of Gram in her kitchen. It's funny the things you think of once it's too late. Gram was a great cook. She always said, "I'm not a fantastic cook", but I will tell you that NO ONE complained or left her house hungry. More photos of Grammy smiling in her kitchen is something I really wish I had. Flipping through my scrapbooks, I did stumble upon one, and thankfully, it is a really good one :)

This is Gram and my sister in law, Lori. Gram's kitchen had a large pass through window. I was standing in the dining room when I took this through the pass through.

This photo is several years old. The wallpaper is now gone, replaced with clean white walls, the counter top is different, but mostly it looks the same. The same cabinets, the same fridge, the same warm feeling.

You know how some people say we take too many photographs now because we always have one on us with our phones? They are wrong. Take the photo. Moreover, print them out, put them in books, keep them & the originals safe. One day you will be thankful you did.

Now, back to the salad. 5 Cup Salad, which we all refer to as "Grammy's Salad", is an old fashioned fruit salad that takes just minutes to make, but there is a secret. You must refrigerate it several hours minimum or overnight for the best flavor!

Now, the fruit and the sour cream are probably going to sound weird together, but they aren't. The sour cream picks up all the sweetness of the fruit and tastes nothing like it's original flavor.

This is a great, cool salad for summer picnics if you keep it on ice, but you can always find it on our Thanksgiving table. It's been that way for decades and will continue to be. I'm sure some of you out there have had this very salad made by your own grandmothers! :)

Here's one last photo of Gram. This one I snapped while she was sitting at her kitchen table telling me stories about her youth. She was always a great storyteller. <3

Til later,

5 Cup Salad
By Tina @ Sugar Bean Bakers' Grammy

1 Cup Mandarin Orange Segments (drained)
1 Cup Pineapple Tidbits (drained)
1 Cup Mini Marshmallows
1 Cup Flaked Coconut
1 Cup Sour Cream

Make sure fruit is drained very well.  Mix all together in a large bowl, refrigerate several hours before serving (we prefer overnight). Stir before serving.

Will keep 2-3 days in fridge.

{ Skillet S'mores }

I have a confession.

These photos have been sitting on my camera for a year. #oops.

I found them when trying to make sure I had all of my 2015 photos downloaded onto my computer. I couldn't just let them go to waste, eh?

So, here we are. Skillet S'mores.

I served these to a group of VERY happy teenage boys, and also, my husband. There was nothing left. Nothing.

This is definitely something I now have in my arsenal. It's so easy, fast, and fun. Not to mention the taste.

Easy, gooey, chocolately. Good.

Amen.

Skillet S'mores

by Tina @ Sugar Bean Bakers

1 Tablespoon oil

1 bag milk chocolate chips (I like Hershey's brand for this)

15-20 large marshmallows, cut in half

graham crackers

cast iron skillet (or other oven proof skillet*)

Preheat oven to 450* F

Pour oil into pan and brush with a pastry brush or coat all around with a paper towel. Be sure to coat the bottom and sides well.

Pour in chocolate chips. Top with marshmallow halves.

Bake for 5-7 minutes until marshmallows are toasted.

Remove from oven and allow to cool for about 5 minutes. This will give allow the heat from the pan to keep melting the chips.

Serve warm with graham crackers, but be wary of the hot pan.

*You can use another type of pan, but cast iron retains the heat for a better all around melt.

Adapted from Dessert for Two

{ Summer Berry Pie }

Hey there!

So many things have happened in the last few weeks. Sorry I haven't been around, but to name a few: prom, graduation, anniversary, vacation, first day of college, etc, etc, etc. Now here we are, officially into the season of summer!

Soon I will be sharing the graduation party I had for Bean, so keep an eye out for that.

Today though, I'm posting the pie I made for Father's Day. Actually, this recipe makes TWO pies, so, huzzah!

This beautiful pie is all that is right and wonderful about summer. It starts with a graham cracker crust, then has a layer of cream cheese, then gorgeous summer fruits bathed in a sweet strawberry gel. Yum.

This is very simple. The hardest part is waiting for it to cool and gel.

This is a great recipe for all of your summer picnics and get togethers, make some up and never let them know just how easy it was. You deserve the accolades!

This is also a gorgeous pie for the 4th of July.

Enjoy!

Tina

Summer Berry Pie

by Tina @ Sugar Bean Bakers

This makes two pies. You can also add all ingredients into one crust for a 'mile high pie'.

Ingredients:

2 premade graham cracker pie shells

2 pounds of strawberries- cleaned and dry

1 pint of blackberries- cleaned and dry

1 pint of blueberries-cleaned and dry

1 package cream cheese- softened

2 cups sugar- separated 

4 tablespoons cornstarch

3 tablespoons strawberry jello powder

1 cup water

To make the gel:

Add 1 cup of the sugar, 1 cup water, 4 tablespoons cornstarch, and 3 tablespoons jello power into a heavy sauce pan. Cook over medium heat, allowing to boil. Stir constantly. As the gel thickens, it will darken to a bright red. When thick and red, remove from heat and allow to cool for about 30 minutes.

To make the cream cheese layer:

Beat the other 1 cup of sugar into the softened cream cheese until creamy and well mixed. Spread 1/2 into each pie shell.

To make fruit layer:

Arrange fruit on top of cream cheese layer starting with the strawberries. Add the blackberries and blueberries on top of strawberries.

Slowly pour cooled gel over the top of the pies coating each pie evenly.

Place in refrigerator to chill and gel for several hours.

Place leftovers back in refrigerator. Will keep for about 3 days.

{ Blackberry Lemonade }

Hey, hey, hey... I know June 21 is still far off, but as I watch the thermometer hit 90, I can, without a doubt, state it is SUMMER in the OH.

Our pool is open, the sunblock is purchased, and school is OUT.

Summer? BRING IT.

Like last summer, Bean has made a to-do list for the weeks ahead. We are pretty excited about it. We had a great time last year, and completed the list, less one (we never did get ALL of the River Song Doctor Who episodes watched in order of her timeline).

A few of the things on this year's list are: Watch a Thunderstorm from the porch, lay in the yard and look at stars, play more board games, try a new restaurant, see The Fault in Our Stars movie,  go thrift shopping, go to Coldstone, Harry Potter marathon,The Hobbits and The Lord of the Rings marathon, drive and see where it leads, and much more.

I feel pretty fortunate that my 17 year old son wants to spend that much time with me, so, I'm planning to soak it all in! This upcoming year will be his last year of High School! Sad momma bear.

I guess drown my sorrows in this lemonade.

Simple and beautiful. This starts with a powdered mix and ends with yum.

Whatever your plans this summer, I hope you take a moment, put your feet up with a cool glass of lemonade, and soak it all in.

Happy Summer!

Tina

See also: Strawberry Lemonade
Frozen Strawberry Lemonade

Blackberry Lemonade
by Tina @ Sugar Bean Bakers

Powdered lemonade mix to make 2 quarts (I prefer Country Time)
6 oz to 1/2 pint of blackberries, washed
2 Tablespoons sugar (more to taste)

Mix lemonade as stated on back of package in a 2 quart pitcher.

Add blackberries to food processor. Mix until pureed.

Strain through a sieve or cheesecloth. Stir in sugar. Pour into prepared lemonade. Stir well.

Stir again before serving.

Keeps about 2 days in the refrigerator.

{ Summer Treats }

Tomorrow marks the unofficial start of Summer! It's Memorial Day.

I've put together a few of my favorite summer treats for this post. I think any of them would be a hit at your Summer get togethers!

I have so many other Summer recipes. Check them out here: Summer Treats.

{Chocolate Chip Cookie S'mores}

{Rainbow Slush}

{Very Berry Trifle}

{Strawberry Lemonade}
{Cookie Crumble Trifle}

{Disney Dole Whip}

{Angel Fluff Cakes}

{Soft, Iced Pineapple Cookies}


Have a wonderful Memorial Day, and remember to remember.

Tina