Friday, January 19, 2018


9 cups Crispix cereal
2 cups broken pretzels
3 cups Cheerios
1 lb plain M&Ms
1 1/2 lb peanut M&Ms
1 1/2 lb almond bark

In a large heatproof bowl, mix the cereals, pretzels and M&Ms using your hands.

Lay out a large sheet of waxed paper.

Melt the almond bark in microwave, stirring every 30 seconds until completely melted. Pour melted chocolate over the cereal/candy mixture. Stir until completely coated. Spread out on the waxed paper to cool.

File photo not exact recipe.

Thursday, January 18, 2018


2 pkgs (10-oz each) frozen broccoli spears*, cooked and drained
3 cups cubed or shredded cooked chicken**
1 can cream of chicken soup, undiluted
1 can cream of broccoli soup, undiluted
2/3 cup milk
1 cup shredded Cheddar cheese
4 tbsp fine dry bread crumbs
2 tbsp butter, melted

Preheat oven to 450 degrees.
Spray a baking dish with nonstick cooking spray.

Arrange the broccoli spears over the bottom of the baking dish. Top the broccoli with the chicken.

In a bowl, combine the cream of chicken soup and the cream of broccoli soup; stir in the milk until mixture is well combined. Pour the soup mixture over the chicken and sprinkle the cheese over all.

In a cup combine the bread crumbs and butter. Sprinkle buttered crumbs over the cheese. Place dish in oven and bake at 450 degrees about 20 minutes or until hot and bubbly.

Yield: 8 servings

*2 lbs fresh broccoli spears may be used
**Works just as well with turkey rather than chicken.

Note: File Photo

Wednesday, January 17, 2018


1 can (approx 1 lb) chili without beans
3 tbsp finely chopped onion
1 can (12-oz) corn with sweet peppers, drained
1/2 cup grated Cheddar cheese

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish with nonstick cookin spray.

Pour the can of chili into the prepared baking dish. Sprinkle the onion over the chili. Top the onion with the drained corn and sprinkle the cheese over the top. Bake at 350 degrees for 15 to 20 minutes or until the cheese is melted and bubbly.

Yield: 4 to 6 servings

 This is a file photo used for reference only.

Tuesday, January 16, 2018


1 brick (8-oz)cream cheese
3/4 cup Parmesan cheese
1/2 cup butter
1/2 cup milk
8-oz fettuccini, cooked and drained
fresh parsley sprigs for garnish, optional

In a large saucepan stir the cream cheese, Parmesan cheese, butter,and milk together over low heat until smooth with cheeses melted. Add the cooked noodles and toss to coat. Garnish with the parsley sprigs, if desired.

 File Photo from Sargento.

Monday, January 15, 2018


1 pkg (8-oz) cream cheese, softened
1 can (approx. 1 lb size) no beans chili
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Colby longhorn cheese
sliced black olives for garnish, if desired

Preheat oven to 350 degrees.

In a shallow baking dish, lightly sprayed with nonstick cooking spray, spread the cream cheese over the bottom. Layer the canned chili over the cream cheese. Mix the two cheeses together and sprinkle over the chili. Bake at 350 degrees for a few minutes until the cheese is melted and chili is heated through. Sprinkle sliced black olives over the top, if desired. Serve with tortilla chips or whole grain crackers.

 Note: File Photo

Sunday, January 14, 2018


2/3 cup shortening
2/3 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups salted peanuts

Preheat oven to 375 degrees.

Thoroughly mix the shortening, butter, granulated sugar, brown sugar, eggs, and vanilla. Blend the flour, baking soda, and salt together; blend into the sugar mixture. Stir in the peanuts.

Drop the dough by rounded teaspoonfuls 2-inches apart on ungreased baking sheet/s. Using the bottom of a glass that has been greased and dipped in sugar. Bake 8 to 10 minutes or until lightly browned.

Note: This is a file photo.

Saturday, January 13, 2018


I got this recipe from Southern Plate around 5 or 6 years ago.

  • 1 pound ground beef
  • 1 ounce pkg taco seasoning
  • 14.5 ounce can diced tomatoes, undrained
  • 14.5 ounce can whole kernel corn, drained
  • ½ cup water
  • 1 large egg
  • 1 cup Martha White Self Rising White Buttermilk Corn Meal Mix (can use yellow self rising corn meal mix)
  • ½ cup milk
  • 2 tablespoons vegetable oil
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 400. Spray an 8 inch baking dish with cooking spray and set aside.
  2. Brown ground beef in large skillet until fully cooked. Drain off any grease. Add in Taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking dish.
  3. In small bowl, stir together corn meal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto top of meat mixture in baking dish.
  4. Bake for 30-35 minutes or until golden brown on 


2 cans (16-oz each)whole green beans, drained
1/2 cup chopped red onion
1/3 cup canola oil
1/4 cup vinegar
1/2 tsp salt
1/4 tsp pepper
4 hard-boiled eggs, chopped
1/4 cup mayonnaise
1 tsp yellow mustard
2 tsp vinegar
1/4 tsp salt
4 slices bacon, crisply fried and crumbled
Crisp salad greens

Combine the beans, onion, canola oil, 1/4 cup vinegar, 1/2 teaspoon salt, and the pepper together. Toss lightly, cover, and chill.

Mix the eggs, mayonnaise, mustard, 2 teaspoons vinegar, and 1/4 teaspoon salt.

Just before serving, drain the bean mixture and toss with the bacon. Serve on a crisp bed of the salad greens. Top bean mixture with the egg mixture and sprinkle with paprika.

Note: Betty Crocker Photo

Friday, January 12, 2018


2 tbsp corn syrup
1/2 cup brown sugar
1/2 cup margarine
1/4 tsp baking soda
3 to 4 quarts popped corn

Mix corn syrup, brown sugar, and margarine together. Microwave on high 3 to 4 minutes. Add the baking soda and microwave on high another 30 seconds. Pour liquid over the popped corn.

NOTE: I usually recommend using butter over margarine. However, since butter burns easier, in this recipe I recommend margarine.

 Note: This is a file photo.

Thursday, January 11, 2018


4 cups fresh rhubarb, cut into 1/4-inch slices
3/4 cup sugar
1/4 cup water
1 tsp grated fresh ginger
1/2 cup whipping cream

In a medium saucepan, over medium heat, combine and cook the rhubarb, sugar, water, and ginger for 15 to 20 minutes until the rhubarb is tender. Remove from heat and allow to cool.

In a mixer bowl beat the whipping cream until soft peaks (peaks curl when beaters are lifted) form. Swirl the cooled rhubarb mixture into the whipped cream. Spoon into a clear tall glass bowl or individual dessert glasses and refrigerate until serving time.

Yield: 6 servings.

Note: File Photo