SPARKLING STRAWBERRY LEMONADE WITH OR WITHOUT ALCOHOL

3 cups quartered fresh strawberries

1 cup cold water
1 tbsp granulated sugar
1 (6-oz) can frozen lemonade concentrate, undiluted
2 cups chilled sparkling water or Champagne, if preferred

In a blender combine the strawberries, cup of cold water, and sugar; process until smooth.  Combine the strawberry puree and lemonade concentrate in a pitcher, stirring until the lemonade dissolves.  Add the sparkling water and serve over ice.  Garnish with a fresh mint sprig or a lemon slice, if desired.

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BARBECUE GROUND BEEF MIXTURE FOR A CROWD OR TO FREEZE

4 lbs ground beef

1 cup chopped onion
1 bottle (14-oz) catsup
1 cup water
1/2 cup finely chopped celery
1/4 cup lemon juice
2 tbsp brown sugar
1 tbsp salt
1 tbsp Worcestershire sauce
1/2 tsp dry mustard

Place the ground beef in a large skillet with the chopped onion.  Cook the mixture until the meat is brown and crumbly and the onion is tender.  Pour into a large colander and drain mixture well.  Return to the skillet and add the remaining ingredients. 

Bring the mixture just to bubbling, reduce heat to low and simmer for a half hour.  If serving a crowd, place mixture on buns and set out an assortment of toppings.

Can be placed into pint or quart size zip-top freezer bags and frozen for a quick meal later.  If you freeze, label bags with contents and date before freezing.  To thaw place in the refrigerator overnight or all day to thaw and heat on low to medium heat in a saucepan.

Yield: 5 pints

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QUICK PICKLED BEETS

1 can sliced beets

1/4 cup vinegar
1 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
dash of pepper

Drain the juice from the beets into a saucepan. Add the vinegar, salt, cinnamon, cloves, and pepper into the juice. Bring the mixture to a boil; pour over the beets. Chill and enjoy

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MEATY MUSHROOM LASAGNA

8-oz ground beef

8-oz mushrooms, chopped

2 (15-oz) cartons ricotta cheese

8-oz shredded mozzarella cheese

1 egg

2 tbsp grated Parmesan cheese

1 tsp dried oregano

1 (24-oz) jar marinara sauce of your choice

12 oven-ready lasagna noodles

Preheat oven to 375-degrees.

In a large nonstick skillet, cook beef and mushrooms over medium heat, stirring until beef is no longer pink, about 10 minutes, drain.

Combine the ricotta, 1 cup mozzarella, egg, Parmesan and oregano. Thin the marinara sauce with 1/2 cup water.

In a 13x9-inch dish, spread 3/4 cup of sauce and top with 4 of the lasagna noodles, overlapping, then half the cheese mixture, half the beef mixture. and 3/4 cup of sauce. Repeat once. Top with the remaining noodles and sauce. Spray under side of foil with cooking spray and place, spray side down over the lasagna. Bake at 375 for 45 minutes. Uncover and top with the remaining mozzarella cheese. Bake about 10 minutes more to melt the cheese.

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COMFORT BREAKFAST BAKE

This is a repeat post from 2013. I have friends who have made it for Christmas breakfast and said it was good.

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST!!!***
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny 

BLC Hint/Tip *** - If you want to make this the night before, leave it in the mixing bowl covered with saran and put in fridge overnight. The next morn, give it a good stir and bake as directed!!

YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices 

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AIR FRYER MEDITERRANEAN MEATBALLS

2 eggs

1/2 cup Italian-style dry breadcrumbs

1/2 cup diced roasted red peppers

1/4 cup chopped fresh basil

1 small shallot, grated

2 tbsp chopped capers

2 tsp grated lemon zest

1/4 tsp pepper

1/8 tsp salt

1 lb ground pork

1 lb ground beef

Finely shredded Parmesan cheese, optional

Line a rimmed baking sheet with wax paper. 

In a large bowl, lightly beat eggs; stir in breadcrumbs, red peppers, basil, shallot, capers, lemon zest, pepper and salt until combined. Add ground beef and pork, gently stir until just combined. Using moist fingers, divide mixture into 36 portions. Gently shape into balls.

Place crisper plate in basket of a 7-quart air fryer; coat with spray. Place basket in air fryer and coat with spray. Place basket in air fryer; heat to 350-degrees. In batches, air-fry meatballs in a single layer until cooked, 10 minutes per batch, shaking halfway. Sprinkle with the Parmesan cheese, if using.

recipe and photo Woman's World 2025

MICROWAVE RANCH DIJON HALIBUT STEAKS FOR 2

1/2 cup ranch salad dressing

1 tbsp Dijon mustard
2 halibut steaks (at least 1-inch thick)

In a small bowl, combine the salad dressing mustard. Brush 1/4 cup of the sauce on the fish, covering both sides. Reserve the remaining sauce.

Arrange the halibut on a microwave-safe baking dish. Arrange so the thickest portion of the fish is toward the outer edge of the dish. Cover with plastic wrap and cut a vent slit. Microwave on high for 4 to 7 minutes or until the fish flakes easily with a fork. Serve with the reserved sauce.

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WHAT-A-KICK SPICE BLEND

This is a tasty spice mix to keep in your pantry or to put in a shaker bottle and give as a giftl

2 tbsp onion powder

2 tbsp dry mustard

2 tsp ground cumin

1 1/2 tsp ground allspice

1 tsp garlic powder

1/2 tsp ground red pepper

In a small bowl, combine ingredients. Spoon into a shaker with a lid. Cover, store in a cool, dark place. Yield: 1/4 cup

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FIZZY CHAMPAGNE SORBET COCKTAIL

I cannot speak for this recipe as I do not drink any alcohol. For my readers who do, perhaps you will like this recipe. 

Assorted sorbets such as lemon, coconut, peach
Champagne

Place 6 martini glasses in the freezer for 30 minutes or until quite cold. Remove from freezer right before serving and add 5 to 6 mini scoops of the sorbets to each glass. Top with champagne for a pretty, tasty, and cool cocktail.

file photo raspberry cocktail

 

JOY FRESH VEGGIE PLATTER

I saw this on a Christmas page I belong to. I love it but don't see myself having the patience to do this. Saving this here to show my granddaughter. Maybe she will do it for me! I have the dish!