Thursday, April 27, 2017


1 1/2 lbs (about 4 medium) baking potatoes, peeled and shredded

2 tbsp grated onion
3/4 tsp salt
1/8 tsp pepper
3 tbsp butter flavor shortening

Rinse and drain potatoes thoroughly. In a medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In a large skillet, melt the shortening. Add potato mixture to the pan and spread out evenly. Cook over medium-high heat for 13 to 15 minutes or until golden brown and tender. Using a spatula, turn potatoes after about 6 to 8 minutes.

Yield: 4 to 6 servings

Note: File Photo

Wednesday, April 26, 2017


1 lb tilapia, cut into 1 1/2-inch strips

1/2 cup milk
3/4 cup crushed corn flakes cereal
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
fresh ground black pepper
1/4 tsp salt

Spray a foiled-lined baking sheet with nonstick cooking spray and set aside. Preheat oven to 400 degrees.

Pour milk into a small shallow bowl. In another small shallow bowl, combine the corn flakes, Parmesan cheese, garlic powder, black pepper, and salt. Dip tilapia strips into the milk then dredge in the cornflake mixture to coat. Lay on the prepared baking sheet and bake at 400 degrees for 10 to 12 minutes or until fish is cooked through.

Note: File Photo

Tuesday, April 25, 2017


1 1/2 cup lemon juice (6 large)

1/3 cup lime juice (2)
1 cup sugar
6 cups water
1 cup fresh raspberries

In a 2-quart pitcher, combine the lemon juice, lime juice, sugar, and water. Stir until sugar is totally dissolved. Add the raspberries. Cover the pitcher and chill overnight or for a few hours. Serve over ice with lemon and lime slices for garnish, if desired.

Note: File Photo

Monday, April 24, 2017


12 oz pkg angel hair pasta

2 1/2 tbsp butter
2 tbsp olive oil
2 tbsp minced garlic
1 lb peeled, deveined large shrimp (if frozen, thaw)
1 tbsp grated lemon zest
1/4 tsp salt
1/4 tsp crushed red pepper
1/4 cup lemon juice
1/3 cup chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook as directed on package. Reserve 1 cup of the pasta water before draining.

Heat 2 tablespoons of the butter and the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook about 30 seconds. Add the shrimp, lemon zest, salt and red pepper; saute over medium heat 3 to 5 minutes or until the shrimp is just cooked through. Stir in the lemon juice and remove from the heat. Pour mixture over the drained pasta, add the remaining butter, parsley, and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.

Note: File Photo (as I don't eat or cook shrimp!)

Sunday, April 23, 2017


4 salmon steaks

1 large clove garlic, minced
1 pint grape or cherry tomatoes
1/4 small onion sliced thin, optional
1 1/2 tbsp fresh chopped thyme
salt to taste
2 tsp extra-virgin olive oil
fresh ground black pepper to taste

Preheat oven to 425 degrees. Line a baking pan with foil and spray with nonstick cooking spray.

In a medium bowl toss the tomatoes with the garlic, , onion - if using, 1 tablespoon of the thyme, salt, pepper, and olive oil. Spread mixture on the prepared foil-lined baking sheet and bake for 10 minutes. Remove from oven and push the tomato mixture to one side of the pan. Add the salmon steaks to the other side of the pan, sprinkle with additional salt and pepper to taste and the other 1/2 tablespoon of the thyme. Return pan to oven and bake 10 to 15 minutes until the salmon is cooked through. Remove salmon to serving plate and spoon tomatoes and juices over the top.

Note: File Photo

Saturday, April 22, 2017


This recipe is not ready to eat in an hour but it only takes about half an hour of time to prepare. It needs to chill overnight so it is a great make-ahead dessert. I have had this recipe probably 15 to 20 years. I got it from an old Reiman magazine.

i package (8-inch pan size) fudge brownie mix
1 pkg (14-oz) caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
2-oz unsweetened chocolate, melted and cooled

Bake at 350 degrees.
Grease a 9-inch springform pan; set aside.

Prepare brownie mix according to the package directions. Spread into the prepared pan; place on a baking sheet. Bake at 350 degrees for 20 minutes. Remove from oven and place on a wire rack for 10 minutes - leave the oven on.

While brownie cools, in a microwave-safe bowl, melt the caramels with the evaporated milk. Pour melted caramels over the brownie and sprinkle pecans over the caramel.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat on low speed just until combined. Stir in the melted chocolate. Pour mixture over the pecans and return pan to the baking sheet.

Bake at 350 degrees for another 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a thin knife around the edge of the pan to loosen; allow to cool for a an hour.

Refrigerate cheesecake overnight. Remove sides of pan, slice and serve. Return any leftovers to the refrigerator.

Yield: 12 servings.
Note: This is the picture I saved with the recipe.


2 cups sugar

1 tsp baking soda
1 cup buttermilk
1 1/2 sticks butter
1 tsp vanilla
1 cup chopped pecans

In a large saucepan, combine sugar, baking soda, buttermilk, and butter; cook to the soft ball stage scraping the bottom of the pan often during cooking. Mixture will be a dark brown when it is ready. Beat the mixture for a few minutes to cool and smooth. Add vanilla and pecans. Beat mixture again until it is ready to be dropped onto waxed paper and hold its shape. Keeps for several days in a covered container.

Note: File Photo

Friday, April 21, 2017


1 tbsp butter

1/2 cup chopped onion
3 cups water
1 1/4 cups instant mashed potato flakes
2 cups fresh or frozen broccoli flowerets
1 1/2 cup fresh or frozen whole kernel corn
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup fat-free evaporated milk

Melt butter in a 3-quart saucepan over medium-high heat. Add onion to butter and cook, stirring, until translucent. Stir in the water and bring to a boil. Add potatoes, stirring constantly for about a minute. Add broccoli, corn, salt, pepper and garlic powder. Return to boiling then reduce heat to low. Simmer approximately 10 minutes or until the vegetables are tender; stir often. Once vegetables are tender, stir in the milk and cook another 3 to 4 minutes until heated through.

Note: File Photo

Thursday, April 20, 2017


2 cups all-purpose flour

4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

Note: File Photo

Wednesday, April 19, 2017


1/2 cup all-purpose flour

1/4 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
1 tsp vanilla
2 large egg whites
1/3 cup chopped pecans (or your favorite nuts)
1/4 cup semisweet chocolate chips
Nonstick cooking spray
2 tsp powdered sugar, optional

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, and salt by stirring with a whisk. Set mixture aside.

Combine brown sugar, vanilla, and egg whites in a large mixing bowl and beat with an electric mixer at high speed for 1 minute. Add flour mixture and beat just until combined. Stir in the chocolate chips and pecans.

Coat an 8-inch square baking pan with nonstick cooking spray. Spread batter into the pan. Bake at 350 degrees for 18 minutes or until golden and crusty on top. Cool in the pan for 10 minutes then sprinkle with the powdered sugar.

Yield: 16 squares at 87 calories, 2 1/2 g fat, 1 g protein and 15 1/2 g carbs - numbers figured with the powdered sugar

Note: File Photo