Rhubarb Custard Bars

My mother-in-law gives me plenty of rhubarb every year since that's one of the only things she can grow in her short growing season. So, I'm always looking for new recipes. She gave me this one and it is off the hook {hello 90's}. Creamy and tangy and sweet.

Photo Credit to The Baker Chick

Rhubarb Custard Bars

2 cups all purpose flour

1/4 cup sugar

1 cup cold butter

Filling:

2 cups sugar

1/4 cup plus 3 tablespoons all-purpose flour

1 cup whipping cream

3 eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

6 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup whipping cream, whipped

Preheat oven to 350 degrees. In a bowl, combine the flour and sugar then cut in butter until the mixture resembles course crumbs. Press into a greased 9x13 pan. Bake for 10 minutes.

Meanwhile, for filling, combine sugar and flour in a bowl whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake for 40-45 more minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in the refrigerator.

Recipe Source: Sharrie Webster

Puff Rice Squares

Elementary school anyone? These things take me back to first grade. I loved them then, and I love them now; although I know better than to eat them as often as I crave them.

Photo Credit to Gather Round Our Table

Puff Rice Squares

1 1/2 cup peanut butter

1 1/2 cup light corn syrup

1 1/2 cup sugar

5-6 cups puffed rice

Grease a 9x13 pan. In a saucepan over medium heat, dissolve sugar in corn syrup. Add peanut butter and mix until melted. Add mixture to puffed rice and spread evenly in the greased pan.

Recipe Source: Kristen Money

{Mom's} Pasta Salad

I feel like this is a classic "90's" salad, but I absolutely love it. I grew up with my mom taking it everywhere and it brings back so many great memories.

Photo Credit to Deep South Dish

{Mom's} Pasta Salad

1 16 ounce bottle Zesty Italian dressing

1/2 bottle Schilling Salad Supreme

1 red onion, diced

1 cucumber, diced

2-3 tomatoes, diced

1 green pepper, diced

Optional:

freshly grated parmesan cheese

avocado, diced

Italian salami, sliced

cheese, cubed

Cook pasta according to package directions and rinse with cold water. 

Mix the other ingredients well. Then add the pasta.

Chill for at least two hours {best when chilled overnight}, then serve.

Recipe Source: Susan Warren

Cheese Vegetable Soup

This is a classic cheesy soup…but you add a whole bunch of vegetables. Plus there is no cream of anything soup in it. That makes it healthy enough to eat for a week, right? That's right, it does.

Photo Credit to Kraft

Cheese Vegetable Soup
4 cups potatoes, cubed
2 cups carrots, diced
2 cups celery, chopped
1/2 onion, chopped
2 teaspoon salt
4 cups water
2 tablespoons butter
1/2 cup flour
1 teaspoon dried mustard
3 1/2 cups milk
1/8 teaspoon pepper
2-4 cups cheese {I used all cheddar, but you can use any kind!}
1 bag frozen chopped broccoli
3 teaspoons chicken base

Boil potatoes through water together for 20 minutes. While they're boiling, make cheese sauce.
Mix 3 cups of milk with all sauce ingredients {butter through pepper}. Add the other 1/2 cup milk to thin.
Add as much cheese as you feel is needed. Heat until cheese melts.
When vegetables are cooked add broccoli and chicken base.
Combine cheese sauce with vegetables. Don't let it come to a boil, just heat through, then serve!

Recipe Source: Paige Bennett

Macaroni Shrimp Salad

This is the classic recipe for macaroni shrimp salad, but I absolutely love it. How could you not? Macaroni, shrimp, and mayo plus other yummies? Perfectly delicious.

Photo Credit to Foodie Crush

Macaroni Shrimp Salad

12 ounce package macaroni, cooked

1/2 22 ounce bottle miracle whip

2 cans sliced olives

2 bunches green onion

1/2 stalk celery

1 pound shrimp, rinsed

Pinch of: 

garlic salt

onion salt

seasoned salt

Add all ingredients into a large mixing bowl and mix well. Best if served after a few hours of refrigeration.

Recipe Source: Susan Warren

Slow Cooker Corn & Crab Chowder

Another Family Circle find, this is delicious, and a slow cooker one…which I LOVE. It was very easy and delicious. I substituted canned corn for fresh corn on the cob. I assume it would be better with corn on the cob, but I made this in the winter and corn on the cob isn't worth it then! But this chowder is!!

Photo Credit to Family Circle

Slow Cooker Corn & Crab Chowder
3 1/2 cups chicken broth
1/2 pound all-purpose potatoes, peeled and diced
1 cup baby carrots, cut into 1/4-inch pieces
1 medium-size onion, chopped
2 stalks celery, trimmed and diced
pinch of dried thyme
1/4 teaspoon Old Bay seasoning
5 ears corn on the cob, husks removed {or two cans of corn}
1 sweet red pepper, seeded and diced
1 12 ounce can evaporated milk
2 tablespoons cornstarch
1/4 teaspoon salt
1 8 ounce container pasteurized crab claw meat

Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.

Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour. {This is where I added the canned corn}

Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels {unless you're using canned} and crabmeat into soup and heat through. Serve warm.

Recipe Source: Slightly adapted from Family Circle

Puffy Pancakes with Nutty Banana Butterscotch

Another awesome from my mother in law. I love her recipes because most of the time its just a better
version of what I'm already doing! Like this one. It's simply german pancakes with a delicious banana super sauce on top. So amazing.

Photo Credit to Me (I know, you love the plates…)

Puffy Pancakes with Nutty Banana Butterscotch
1 cup brown sugar

4 tablespoons margarine

1/2 cup sour cream

pinch salt

2 bananas, sliced thin

1/2 cup walnuts, chopped

Make german pancakes. While cooking, heat in saucepan over medium heat the sugar, margarine, sour cream and salt for about 5 minutes. Then add bananas and heat through. Drizzle the sauce over the pancakes and sprinkle with nuts.

Recipe Source: Sharrie Webster