Thursday, October 20, 2016


1 can (8-oz) crushed pineapple in its own juice, undrained
1 pkg (3.5-oz) instant coconut flavored pudding mix
3/4 cup milk
1/2 cup sour cream

Combine all ingredients, cover and refrigerate at least 3 hours. May be made a day ahead and refrigerated.
Serve with an assortment of fresh fruit.

Note: File Photo

Wednesday, October 19, 2016


4 boneless skinless chicken breast halves
1/2 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1 egg, beaten
2 tbsp olive oil
2/3 cup spaghetti sauce
1/2 cup shredded mozzarella cheese

Place 1 chicken breast between 2 layers of plastic wrap and working from the center, gently pound with a meat mallet or a rolling pin until about  1/4-inch thick. Remove plastic wrap and repeat process with the three remaining breasts.

In a medium bowl, combine the bread crumbs, Parmesan cheese and parsley; mix together well.

Place egg in a shallow bowl or pie plate and dip chicken, one piece at a time, in the egg then coat with the bread crumb mixture.

In a large skillet, heat the oil until hot over medium-high heat. Add the chicken; cook 8-10 minutes or until for tender and the juices run clear. Turn once during cooking to brown both sides.

While chicken cooks, heat the spaghetti sauce. Sprinkle the mozzarella cheese over the chicken and cover skillet to melt cheese.

To serve, spoon sauce over the chicken.

Yield: 4 servings
Per serving: Approximately 360 calories, 14 g carbs and 37 g protein
NOTE: This is a good recipe for DIABETICS, too.

Note: File Photo of this recipe.

Tuesday, October 18, 2016


1 can cream of chicken soup
1 can (8-oz) whole kernel corn*
2 cups cooked cubed chicken (may use turkey)
1 pkg corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray.

Combine the soup, corn, and chicken; pour into the pie plate.

Combine the muffin mix, milk, and egg in a bowl. Carefully spread over the chicken mixture.

Bake for 30 minutes, or until browned, at 400 degrees. Remove from oven and sprinkle with the cheese. Allow to set a few minutes before serving.

*Or your favorite vegetable such as peas and carrots, green beans, etc.

Yield: 4 servings
Note: This is my version of a Campbell's recipe.


I have had this recipe for years. It won the Grand Prize in a 1990s TOH muffin recipes contest. The Espresso Spread is also recommend to be served on bagels.

Espresso Spread:
4 oz cream cheese, cubed
1 tbsp sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the above ingredients; cover and process until well blended. Cover and refrigerate until serving.

Preheat oven to 375 degrees.
Grease or line with paper liners, 14 muffin cups; set aside.

2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 tbsp instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt.

In a separate bowl, stir milk and coffee granules together until coffee is dissolved. Add the butter, egg, and vanilla extract. Stir into the flour mixture just until moistened. Fold in the chocolate chips.

Fill the prepared muffins cups 2/3s full and bake at 375 degrees 17-20 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before removing to wire racks to cool completely.

Serve muffins with the espresso spread.

Yield: 14 muffins and 1 cup espresso spread

Note:  file photo

Monday, October 17, 2016


Note: This is a quick and easy recipe to make. It really is best, though, if allowed to be refrigerated overnight.

1 can (21-oz) peach pie filling
3 firm bananas
2 cups strawberries, halved
1 cup seedless grapes, halved

Combine all ingredients and refrigerate. Best if allowed to refrigerate overnight.

Saturday, October 15, 2016


1 lb lean ground beef
1 pkg (6oz) STOVE TOP stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup CLASSICO Pasta Sauce
3/4 cup Kraft Shredded Mozzarella cheese

Heat oven to 375 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a bowl, combine the beef, stuffing mix, water and seasoning until well blended. Press mixture into the prepared muffin cups.

Using the back of a spoon, made an indentation in the center of meatloaf. Fill indentations with the sauce. Bake at 375 for 30 minutes or until done. Sprinkle with the cheese and bake another 5 minutes for cheese to melt.

Note: This is a recipe I got from Kraft Foods so I used their product names. Feel free to use other brands.

Note: File Photo


Note: This cornbread is really good when baked in a 9-inch greased iron skillet!

3 cups white cornmeal
1/2 tsp salt
3 tbsp all-purpose flour
1 1/2 tsp baking powder
2 cups milk
3 tbsp olive or canola oil

Preheat oven to 450 degrees.
Grease a 9-inch pan or oven-proof skillet; set aside.

In a bowl, combine the cornmeal, salt, flour, and baking powder; add milk and oil, mixing together well. Pour batter into the prepared skillet or pan. Bake at 450 degrees for 30 minutes or until browned.

Note: File Photo

Friday, October 14, 2016


This is a recipe from one of my Indiana friends known for her good cooking. You know I have never tasted it since it is chicken!

1 large can diced chicken, drained well
2 tsp onion powder
1 bar (8-oz) cream cheese, softened
1 tsp Worcestershire sauce

Mix all together in a small bowl; chill until serving time. Serve with an assortment of crackers.

Note: This is a file photo!

Thursday, October 13, 2016


2 cups cooked, mashed butternut or acorn squash
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup chopped onion
1 medium carrot, shredded fine
1/4 tsp salt
1/8 tsp black pepper
2 cups crushed herb-seasoned stuffing, divided
2 tbsp butter, melted

Preheat oven to 350 degrees.
Grease a 1 1/2-quart baking dish; set aside.

Combine the squash, soup, sour cream, onion, carrot, salt and pepper in a large bowl.

Sprinkle 1 cup of the stuffing into the prepared baking dish. Top with the squash mixture then the remaining stuffing. Drizzle the butter overall.

Bake, uncovered, at 350 degrees for 35 minutes or until lightly browned.

Wednesday, October 12, 2016


This recipe is quick to put together in the slow cooker. Hours later you have a tasty meal.

1 1/2 lbs beef stew meat, cubed
1 tbsp olive or canola oil
1 jar (4-oz) sliced mushrooms
1 tbsp dried minced onion
2 garlic cloves, minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp thyme
1 bay leaf
1 1/2 cups beef broth
1 carton (8-oz) sour cream
1/2 cup white whole-wheat flour
1/4 cup water
4 cups hot cooked noodles for serving

Heat oil in a large skillet and brown the beef; drain.

In a slow cooker, combine the beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme and bay leaf. Pour in the beef broth. Place lid on cooker and cook on low 8-10 hours or on high 4 to 5 hours. Discard bay leaf.

Turn cooker to high (if on low).

Mix the sour cream, flour and water together. Stir in 1 cup of the hot cooking liquid. Pour mixture into the cooker, stir to combine and place lid back on cooker. Cook on high 30 minutes or until thickened and bubbly.

Serve over the hot cooked noodles.

Yield: 6 servings

Note: File Photo