Cheeesecake Salad with raspberries

Raspberry Cheesecake Salad

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Cheesecake Salad with raspberries

Raspberry Cheesecake Salad

This salad could not be easier and it would make a wonderful dessert too!

It takes maybe ten minutes to put together and everyone will want your recipe.  It easily multiplies for a crowd for parties and holiday entertaining too.  Here’s the simple recipe!



1  1/2  – 2 boxes  (3.4 oz each) of cheesecake instant pudding mix

32 ounce container of vanilla yogurt (I used lowfat with no problems)

8 ounce frozen whipped topping, thawed in the fridge 

10-14 ounces of frozen raspberries


In a large bowl, with a mixer, combine the thawed whipped topping, pudding mix and the yogurt.Raspberry Cheeesecake SaladBeat until smooth and creamy.Raspberry Cheeesecake SaladFold in the frozen raspberries; gently so as not break them up if possibly.Raspberry Cheeesecake SaladCover and chill for at least 2 hours before serving.  Raspberry Cheeesecake SaladRecipe from Six Sister Stuff

Copyright Carrie Groneman, A Mother’s Shadow, 2016

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Perfectly seasoned Homemade Coleslaw

Stop HERE Best Coleslaw

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Perfectly seasoned Homemade Coleslaw

Stop HERE Best Coleslaw

Do you love coleslaw, but not the heavy dressing that masks the flavor of the crisp cabbage and carrots?

I created a perfect sauce, if I do say so myself, that pairs the right balance of dressing and vegetables to make a fabulous dish for sandwiches, or anything you want a great side for. I’ll show you just how easy it is to make one from scratch, and it just takes a few minutes!

Stop HERE Best Coleslaw E.V.E.R.


16 oz package coleslaw mix

4-6 green onions, optional

1/4 cup miracle whip

1/4 cup real mayonnaise

1/8 teaspoon celery seed

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon Emerills original seasoning

1/8 teaspoon Montreal steak seasoning

2 Tablespoons seasoned rice wine vinegar

dash salt


Thinly slice the green onions.

In a large bowl, combine the miracle whip, mayonnaise, celery seed, garlic powder, onion powder, Emerill’s, Montreal, vinegar and salt.  

Stop HERE Best ColeslawCombine well.  Add in the green onions. Stop HERE Best ColeslawThen pour in the coleslaw mix and stir gently to distribute the sauce evenly.  Stop HERE Best ColeslawServe immediately.

*You can make the sauce ahead 3-4 days and combine with the coleslaw mix and green onions just before serving. 

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016

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Salad made with Fresh Fruit

Glorious Fresh Fruit Salad

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Salad made with Fresh Fruit

Glorious Fresh Fruit Salad

Do you love the fresh fruit?  

This recipe takes the naturally sweetened fruit and sends it easing into this light and slightly tangy glaze, to skip across your taste buds, so you’ll be singing of summer, no matter what time of year it is.

It’s a great make-ahead for any gathering or family dinner.  I have the perfect recipe for you!



20 oz. can of pineapple tidbits, drained

2  1/2 cups strawberries, hulled of the tops and cut into quarters

4 kiwi, peeled and quartered

2 – 11 oz. cans of mandarin oranges, drained – optional; I show them with and without in this recipe 

1 –  1  1/2 cups black berries, optional

1  1/2 cups seedless grapes

1 – 1  1/2 cups blueberries

1/2 cup orange juice

1/4 cup lemon juice

1/3 cup brown sugar

1/2 tsp. grated orange zest

1 tsp. vanilla



First grate the lemon zest.Glorious Fresh Fruit SaladPour the orange juice, lemon juice, orange zest and brown sugar into a pan and bring to a boil over medium-high heat.Glorious Fresh Fruit SaladTurn the heat down to a simmer and cook until the mixture is slightly thickened; which will be about 5 minutes.  Glorious Fresh Fruit SaladPour in the Vanilla.Glorious Fresh Fruit SaladSet this sauce aside to cool completely.

Now, put all of the prepared fruit into a beautiful bowl.  Pictured with the mandarin oranges.Glorious fresh fruit salad Mix the fruit together, very gently.  Pictured without the mandarin oranges, and instead with the optional blackberries to give you an idea of how it can be made this way.Glorious Fresh Fruit SaladPour the cooled sauce over the fruit.Glorious fresh fruit salad

Cover with plastic wrap or a lid and place in the refrigerator for 2-4 hours before serving.  

Stir gently just before serving to redistribute the sauce over the fruit.

Serve the same day as preparing as the fruit will tend to break down. 

Copyright Carrie Groneman, A Mother’s Shadow, 2016

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Grilled Marinated Vegetables

ALL Kids will love these Grilled Marinated Vegetables

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Grilled Marinated Vegetables

Grilled Marinated Vegetables

I used to get so frustrated when the vegetables would fall between the grates of the bbq grill grates, or off of the kabob skewers. Have you ever had that happen to you?

Guess what, NOT anymore! I found the perfect solution to getting that amazing flavor without the hassle.  

My very own marinade that I made for you, brings out the unique savor, for each vegetable to shine on its own.  

So, cut up the veggies of your choice, let them swim in the marinade and make these up today.

 You won’t have a care and because it won’t be a pain to clean up after grilling when you use these amazing Mats


Grilled Marinated Vegetables



Marinade –

1 Tablespoon brown sugar

1 teaspoon Montreal Steak Seasoning (you can find it HERE)

2 Tablespoons Worcestershire sauce

1/3 cup olive oil

1/2 cup soy sauce

1/3 cup lemon juice

2 Tablespoons garlic, minced fine

1 teaspoon onion powder

2 Tablespoons balsamic vinegar




Cut up enough vegetables to fill a gallon zip lock bag 

*Keep in mind when cutting up the vegetables that some cook faster than others.  Potatoes will need to be much smaller than zucchini. the softer the vegetable, the faster it will cook.

BBQ Grill Mat Vegetables

Marinated Vegetables



In the zip-lock bag, combine the marinade ingredients: the brown sugar, Montreal seasoning, Worcestershire sauce, olive oil, soy sauce, lemon juice, garlic, onion powder and balsamic.

Squish it all up and mix it well.

Vegetables in marinade to grillFlip the bag a few times to allow the marinade to cover all the vegetables and place in the refrigerator, or a cooler for 1 hour to 8 hours. 

BBQ Grill Mat Vegetables

Turn the bag over a few times during this resting period. 

When you are ready to cook your vegetables, heat the charcoal according to directions on the bag. Royal BBQ Grilling Mats

When the coals are ready place the  Grilling BBQ Grill Mat  right on the hot grate.  Don’t be a scare-d-cat, it’s OK! Royal BBQ Grilling MatsDo you know what tongs I like to use? They are super long to keep you from getting burned. You can find them HERE

Place the DRAINED vegetables on the  Grilling BBQ Grill Mat 

*TIP:  Use caution to get as little excess marinade as possible on the mat as you can to avoid flare up’s.  It’s just like cooking on the stove, or oven.

Continue to turn and rotate the veggies with your long tongs, so you don’t get burned; watching the heat, just as you would with any barbecued food.

Do you know what tongs I like to use? I found these super long BBQ and grilling tools that are perfect! They protect you from getting burned since you are back from the heat. You can find them by clicking HERE.

Cook until tender and done al dente, or till the desired tenderness you like.

TIP:  At this point, I personally took the mat OFF of the grill and placed it where it could cool. BBQ Grill Mat Vegetables

Look at how icky this mat was after cooking some chicken on it.  I thought NO way is this stuff going to come Royal BBQ Grilling MatsI put it in the sink, gave a little squirt with the dish soap.  In a few spots I did have to use a bit of elbow grease when I cooked with things with sugar, like BBQ sauce, but mostly just a little scrubby- scrub-scrub and …… Royal BBQ Grilling Mats Gave it a Royal BBQ Grilling MatsSHIZAM  – CLEAN!!! Royal BBQ Grilling Mats

These  Grilling BBQ Grill Mats are remarkable!

  • The price is fantastic!  
  • You can put them in the dishwasher and of course they are reusable.  
  • Ratings are fabulous and it is FDA Approved and PFOA Free

Here are a few more ideas of how to use these AMAZING mats I thought of:

  • Pizza
  • Grilled fruit
  • Fajitas
  • Pancakes
  • Anything, all you have to do is just control the heat of the charcoal

For this delectable meal, I put down  bit of flavored olive oil infused with herbs on the mat, along with the fish, and it was sssooo good; just remember to watch out that the oil doesn’t get by the flames.Royal Grilling BBQ Mats

And DESSERT of course – just watch the heat, it has to be like the oven temperature remember and use the lid to cook these. They were a bit tricky:)Royal Grilling BBQ Mats www.amothersshadow.comCarrie Groneman’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2019

I have created SCRUMPTIOUS Grill Mat RECIPES just for YOU!  The BEST EVER BBQ GRILL MAT RECIPES Ebook has 6 Recipes, including preparation and use of grill mats:  

Best Ever BBQ Grilled Chicken Drumsticks (This recipe features my homemade barbecue sauce that I share with you, it’s delicious on so many things.  Be sure to serve extra on the side.)

Fabulous BBQ Thai Chicken Satay Bites (Perfect as an appetizer or snack and the easy homemade Peanut dipping sauce is aahhmazing)

Sassy Grilled Orange Shrimp  (Great on its own or fabulous on a salad with an Asian flavor)

Supreme Grilled Chicken Thighs with Homemade Dry Rub (I created a dry rub especially for those of you who don’t like sauce, and boy this is a good one.)

Grilled Marinated Vegetables  (This is a sure-fire favorite with all ages. Included in with this terrific collection so it’s handy right at your finger tips.)

Best Ever Philly Cheese Steak Sandwich (Even those who are Philly Steak snobs have enjoyed this every time I’ve made it.  It has wonderful flavor and comes together so easily on the mats.  I have a YouTube video you can watch also!)

Order your EBOOK copy of the 6 recipes for successful cooking on grill mats NOW



Philly Steak Sandwich BEST EVER




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Chopped Salad Fiesta Style

Fiesta Chopped Salad

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Chopped Salad Fiesta Style

Fiesta Chopped Salad with Homemade Dressing

This salad is sssoooo good.  You will crave it, want it, make it once a week!  It’s healthy, satisfying and so tasty.  The combination of flavors from the roasted corn are easily done in your oven to the crunch of fresh veggies.  Add the bit of sassy from the dressing which makes this an off the charts amazing salad that is great for a crowd or for individual plates. I’ll show you just how amazing and healthy this is!

Fiesta Chopped Salad


1 package Hidden Valley Fiesta Ranch dip mix

1 cup buttermilk

1 cup light or fat free sour cream

2-3 Tbl. milk

12-16 oz. frozen corn (plus 1/2 tsp. salt and 1 tsp. sugar)

2-3 bunches of hearty lettuce such as romaine

2-3 tomatoes

1 can black beans

1 can pinto beans

1 red bell pepper

1 can sliced olives

8 oz. shredded cheese

1/2 – 1 whole rotisserie chicken

Avocado, chopped – optional

Tortilla chips, blue corn are great with this dish


Make the Fiesta Dressing by mixing the Fiesta Ranch dip dry packet, sour cream, buttermilk until completely combined. 

Add in milk a tablespoon at a time until the dressing has the consistency of medium thin sauce so it will pour but not too runny. 

Cover and put in the refrigerator to sit until ready to use to allow the flavors to marry.

Fiesta Chopped Salad 2Heat the oven to 375 degrees.

Roast the corn by lining a jelly roll or cookie sheet with tin foil and coat with non-stick cooking spray.

Spread the corn out in a single layer. 

Sprinkle with the salt and sugar.Fiesta Chopped Salad 3Cook for 10 minutes and stir, then spread out to a single layer again. 

Continue this for a total of 3 times or until the corn is nice and lightly brown and golden colored.

When done, set aside and prepare the rest of the salad.

Rinse and drain well the pinto and black beans. 

Set aside and pat dry with paper towels.Fiesta Chopped Salad 5

Chop the lettuce and clean thoroughly in a salad spinner or using other means as needed.

Chop the tomatoes, bell pepper, olives, chicken, avocado if using.

Assemble ingredients in a large bowl with chips as a layer or at the side OR have all the ingredients for each person to assemble their own salad so they can choose their own ingredients.

 Serve with Fiesta Ranch Dressing.Fiesta Chopped Salad 6Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Country Potato & Leek Soup

Country Style Potato & Leek Soup

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Country Potato & Leek Soup
Looking for a fabulous soup?  One that is hearty, a bit rustic, totally satisfying, easy on the budget and, packed with flavor. 
I created this one and it’s always a success. Using white or red skinned potatoes makes this quick and packed with nutrition too. 
The leeks give a wonderfully sweet garlic savor, that combine with the other seasonings to make a fabulous soup like no other!
I’ll show you how to make this easily for tonight’s dinner.  Toss in some french bread and you’ll have a total winner!

Country Style Potato & Leek Soup

1 med. – large onion, diced
3-4 leeks
1/2 cup butter (1 stick)
2 ½ – 3 lbs. red skinned potatoes
1 ½ cup water
1 Tbl. chicken bouillon
1 Tbl. balsamic vinegar
1 Tbl. rice vinegar
1/2 tsp. smoked paprika 
2 cans evaporated milk
2 Tbl. sugar  
Just in case you haven’t purchased leeks before, this is what they look like
Country potato and leek soup

In a large pot, place the potatoes and add enough water to cover by 3-4 inches.
Country potato and leek soup
Bring to a boil and cook until a toothpick inserted gives a slight resistance.
Country potato and leek soup
Drain and set aside.Country potato and leek soup
Chop the ends off the leeks and into the green. Country potato and leek soup
Cut lengthwise. Country potato and leek soup
Cut lengthwise again and slice thin.
Country potato and leek soup

Place the sliced leeks in mesh or colander with small holes and wash well as dirt hides in the leaves.
Tap a few times to drain.
Country potato and leek soup
Chop the onion into small pieces.
In the large pot which has been rinsed out, melt the butter and add in the chopped onion and leeks.
Country potato and leek soup
Sauté for about 5 minutes.
Meanwhile, rough chop the potatoes into a little larger than bite sized pieces and set aside.
Add in the 2 Tbl. sugar and cook, stirring frequently for another 3 minutes to caramelize.
Country potato and leek soup

To your sauted mixture, add in the water, bouillon, balsamic vinegar, rice vinegar, smoked paprika, both cans of evaporated milk
Add in the potatoes LAST.
Country potato and leek soup
 Heat through.

Copyright Carrie Groneman, A Mother’s Shadow, 2015.
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White Chicken Chili 1

Best Ever White Chicken Chili

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White Chicken Chili

White Chicken Chili

I love this wonderful chili.  It is so simple to put together, especially if you use a rotisserie chicken, you can toss this together in just a few minutes.  It so satisfying and filling.  Not to mention how delicious the flavors combine for a comforting meal. 

Best Ever White Chicken Chili


3 cans great Northern beans, not drained or rinsed if using canned (Or 1 lb. dry *)

1 can chopped green chilies

¼ cup (1/2 stick) butter

3-4 chicken breasts, cut into bite sized pieces

1 onion, chopped

2-3 cloves garlic, minced

4-5 cups water

2 Knorr chicken bouillon cubes

1 tsp. oregano

2 tsp. cumin

1 tsp. rosemary, crushed

¼ – ½ tsp. hot pepper sauce (Tabasco) or red pepper flakes

½ tsp. Montreal Chicken Steak seasoning

½ tsp. Emerill’s Essence, original

½ tsp. smoked paprika

½ tsp bunch cilantro leaves, chopped

½ lb. (approx. 3 cups) grated pepper jack cheese

1 cup sour cream


In a pan add butter, onion and chicken; sauté until the chicken is cooked through; add in the garlic the last 3-4 minutes of cooking.

(If using cooked chicken, cook the onion, then add in the chicken with the beans and other ingredients.)White Chicken Chili 2Rinse the canned beans.White Chicken Chili 3

To chicken mixture add beans and crush the rosemary in your handWhite Chicken Chili 4

Then add to the pan with all the other ingredients.

White Chicken Chili 5Simmer 15 minutes.White Chicken Chili 6

Serve with Sour Cream and cilantro leaves. 

Best Ever White Chicken Chili

Best Ever White Chicken Chili

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Minnesota Wild Rice Soup

BEST Minnesota Wild Rice Soup

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Minnesota Wild Rice Soup

Minnesota Wild Rice Soup


Are you looking for a creamy, hearty, comforting and completely satisfying soup? Search no further, this is one of my very favorite warm you -through-and-through soups and it is seriously the BEST recipe out there! I will walk you through this scrumptious recipe step by step so you can make a gourmet meal and impress your family, friends and guests.  Let’s get started!


BEST Minnesota Wild Rice Soup


16 oz. package wild rice (2 1/2 cups)

1/2 cup butter (1 stick), divided

8-16 oz. portabella mushrooms, diced (depending on your taste)

1 ½  – 2 cups diced carrots

1 medium onion, chopped

1 cup celery, chopped

1 Tablespoon chopped garlic

3 oz.thick sliced diced ham, approx. 2 cups

1 – 3 oz. sliced almonds, depending on your preferrence – toasted*

1/3 cup flour

1 quart half and half (4 cups)

2  12 oz. cans evaporated milk

3 tsp. chicken bouillon (Knorr is best)

1  1/2 tsp. Montreal Chicken Seasoning

1  1/4 tsp. poultry seasoning

1/2 tsp. smoked paprika

1/2 tsp. salt

1 Tbl. balsamic vinegar

1 cup water

*1 cup milk, optional if soup is thick


Cook rice according to package directions.  

*I cooked the 2 1/2 cups of wild rice in 5 cups of water, adjust as needed.

While the rice cooks, in a large pot, melt 1 Tablespoon butter in a large pan and add in the carrots, onion, celery, and mushrooms.

Cook for until they are soft, but still have a crunch to them.Minnesota Wild Rice Soup 2Add in the garlic and cook for 2 minutes. Minnesota Wild Rice Soup 3While the vegetables are cooking in a non-stick fry pan, pour in the almonds and cook on medium heat until lightly browned.

Minnesota Wild Rice Soup 4

Do not add oil, just stir and watch closely as they will burn easily.

Pour out into a bowl when they are toasted nicely.Minnesota Wild Rice Soup 5

In the same pan, add in the diced ham and fry to crisp on the sides for flavor.

Add to the cooked vegetables.

Minnesota Wild Rice Soup 6 Clean out the pan, and using the pan again, you are going to make a roux.

Place the remaining 7 Tablespoons butter in the pan and melt.Minnesota Wild Rice Soup 7Add in 1/3 flour and whisk, stirring constantly for 2 minutes to cook out the flour taste.Minnesota Wild Rice Soup 8Add in the half and half, whisking along with the chicken bouillon, Montreal Chicken Seasoning, poultry seasoning, balsamic vinegar, smoked paprika and salt.

Whisk constantly.

Minnesota Wild Rice Soup 10

Cook for 3 minutes; still whisking constantly.Minnesota Wild Rice Soup 11

Add in the vegetables, the ham, evaporated milk, water and almonds.Minnesota Wild Rice Soup 11

Heat through.
Minnesota Wild Rice Soup 12

Adjust seasoning to taste and if it is too thick add more milk, or water, depending on your preference.  I did add in the extra cup of milk and it was PERFECT!
Refrigerate any leftovers and when warming, again thin with water or milk if needed.

Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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