Sunday, February 26, 2017


1 lb bulk sausage

1 small onion, chopped
1/2 green bell pepper, diced
1 can (4-oz) mushroom stems and pieces, drained
8 flour tortillas, warmed
6 eggs, beaten
1 cup shredded cheddar cheese
your favorite salsa, optional

In a skillet, brown the sausage, stirring to crumble. Drain and discard all but 2 tablespoons of the drippings. Add the onion, bell pepper, and mushrooms; saute until tender.

In a separate skillet, scramble the eggs in a nonstick skillet that has been sprayed with nonstick cooking spray.

To assemble the burritos, place sausage mixture, eggs, and shredded cheese on each of the warmed tortillas. Fold the bottom of each tortilla up over the fillings and then roll up. Serve with salsa, if desired.

Note: File Photo

Saturday, February 25, 2017


3/4 cup milk
3 cups chocolate frozen yogurt
7 oreo cookies
3 additional cookies for garnish, if desired
Whipped cream for garnish

Place milk, yogurt and the 7 cookies in a blender and blend until mixture reaches your preferred consistency. May all a little more milk for a thinner shake or a little less for a thicker shake.

Divide equally into 3 glasses. Garnish with whipped cream and top with a cookie either whole or crumbled, if desired.

Note: File Photo


1 pkg (20-oz) refrigerated peanut butter cookies

Granulated sugar
36 chocolate candy kisses

Preheat oven to 375 degrees. Shape the dough into 1-inch balls. Roll the balls in sugar. Place the balls about 2-inches apart on ungreased cookie sheets.

Bake cookies at 375 degrees for 10 to 12 minutes until golden brown. Remove from oven and immediately press one of the candy kisses into the center of each hot cookie. Remove the cookies to a wire rack to cool completely.

Yield: 36 cookies

Tuesday, February 21, 2017


2 (1/4 lb each)beef tenderloin steaks

1 cup beef broth, divided
1 tsp flour
1 tsp Worchesershire sauce
1 tsp catsup
1 tsp steak sauce
1/2 tsp ground mustard
1/4 lb baby portobello mushrooms, sliced
dash of fresh ground black pepper
1/8 tsp salt, optional
1 tbsp chives, optional

Coat a large nonstick skillet with nonstick cooking spray. Over medium-high heat, brown the steaks on both sides. Remove from pan, keeping warm.

Reduce the heat under the skillet to medium and stir in 1/2 cup of the beef broth, loosening up the browned bits on the pan. Cook for 2 to 3 minutes until the liquid is reduced by half. Combine the flour and remaining 1/2 cup of beef broth whisking until smooth. Whisk into the skillet. Add the Worcestershire sauce, catsup, and steak sauce along with the ground mustard. Bring the sauce mixture to a boil.

Once sauce starts to boil, return the steaks to the skillet. Add the sliced mushrooms. Cook to to 6 minutes on each side until the steaks reach the doneness you prefer. Sprinkle with the pepper. Also sprinkle with salt and/or chives, if using.

Note: File Photo

Friday, February 17, 2017


8-oz pkg fettuccine

1/2 cup grated Parmesan cheese
1/3 cup light cream or whipping cream, room temperature
3 tbsp butter, cut up and at room temperature
Fresh ground black pepper

Cook fettuccine according to the package directions. Drain immediately and return to the pot. To the fettuccine, add the Parmesan cheese, cream, and butter. Toss gently until the pasta is well coated. Transfer to a warm serving dish and sprinkle the pepper over the top.

Serves 4
Note: File Photo

Thursday, February 16, 2017


2 cups biscuit mix (ie Bisquick)

1 cup orange juice
2 eggs

In a medium bowl, stir together the biscuit mix, orange juice, and eggs. Do not beat pancake batter. Using a hot griddle (or heavy skillet), pour pancake mix on the griddle, about 3 to 4 tablespoonfuls per pancake. Cook over medium heat for about 2 minutes per side. The top should start to be bubbly before you turn the first time. Keep warm until serving. Serve with the Citrus Sauce below.

1/4 cup sugar
1 tbsp cornstarch
1 1/4 cups orange juice
2 tbsp butter
1 can (8-oz) pineapple tidbits, drained]
1 medium banana, sliced and dipped in the pineapple juice

In a small saucepan, combine the sugar and cornstarch. Stir in the orange juice. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 more minutes. Remove from the heat. Stir in butter and pineapple. Stir in banana while sauce is warm. Serve over pancakes.

Note: File Photo

Wednesday, February 15, 2017


2 cups all-purpose flour
10 tsp sugar, divided
1 tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup fresh-squeezed orange juice
1/4 cup cream
1 large egg
1 tbsp milk

In a large bowl, combine the flour, 7 teaspoons of the sugar, orange peel, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs; set aside.

In a small bowl, combine cranberries, orange juice, cream and egg. Add to the flour mixture and stir until it forms a soft dough. Turn out on a flat, floured surface and knead 6 to 8 times. Pot dough into an 8-inch circle; cut into 10 wedges. Separate the wedges and place on an ungreased baking sheet. Brush with the milk and sprinkle with the remaining 3 teaspoons of sugar.

Bake scones at 400 degrees for 12-15 minutes or until lightly browned. Make the following glaze:

1/2 cup powdered sugar
1 tbsp orange juice

Combine until smooth and drizzle over the scones. (Glaze may be omitted, if desired.)

Orange Butter:
1/2 cup butter, softened
2 to 3 tbsp orange marmalade

Combine ingredients and serve with the warm scones.

Note: File Photo

Note: This is my version of a recipe I got many years ago from a TOH magazine.

Tuesday, February 14, 2017


1 lb carrots, sliced 1/2-inch thick
1 tbsp water
1 tbsp lime juice
1 tbsp butter
1 tbsp honey
1 tsp grated lime peel
1/4 tsp ground ginger or 1 tsp grated fresh ginger
Lime slices for garnish, optional

Combine the carrots and water in a 1 1/2-quart microwave-safe bowl. Cover and cook on high power 7 to 8 minutes until crisp tender. Allow to stand for 5 minutes.

Meanwhile, in a small bowl, combine lime juice, butter, honey, lime peel and ginger; cover and microwave on high 1 minute. Drain the carrots and stir in the sauce mixture. Garnish with the lime slices, if using.

Yield: 4 servings

Note: I got this recipe from a TOH magazine many years ago.

Friday, February 10, 2017


 2 - 2 1/4 cups self-rising flour

1/4 cup + 2 tbsp mayonnaise
1 cup lowfat buttermilk
nonstick cooking spray

Preheat oven to 375 degrees.

In a mixing bowl combine the flour, mayonnaise, and buttermilk. Stir ingredients together just until moistened.

Spray 12 muffin cups with the nonstick cooking oil spray. Spoon the batter evenly into the muffin cups and bake at 375 degrees for 12 to 15 minutes or until lightly browned.

Note: File Photo

Thursday, February 9, 2017


1/2 cup sunflower kernels
1/2 cup slivered almonds
2 tbsp butter
1/2 cup olive or canola oil
3 tbsp cider vinegar
1 tbsp lemon juice
2 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1 garlic clove, minced
4 cups torn leaf lettuce
1 can (11-oz) mandarin oranges, drained
1 ripe avocado, peeled and cubed
1 to 2 green onions, chopped

In a small skillet, heat the butter and saute the sunflower kernels and almonds; cool.

In a jar with a tight-fitting lid, combine the oil, vinegar, juice, sugar, salt, mustard and garlic; shake well.

In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower/almond mixture. Drizzle the dressing over all.

Serve immediately after adding dressing to salad.

Yield: 6 to 8 servings
This is a file photo.