Friday, August 18, 2017


4 eggs
1/2 cup Thick & Chunky style salsa
1/4 cup all-purpose flour
2 tsp chili powder
1 1/2 cups shredded cheddar cheese
1 green onion, chopped
sour cream, if desired
additional salsa, if desired

Preheat oven to 400 degrees. Grease 24 muffin cups; set aside.

In a medium bowl, mix eggs, salsa, flour, and chili powder together well. Stir in the cheese and green onion.

Spoon about 1 full tablespoonful of the mixture into each of the prepared muffin cups. Bake at 400 degrees about 10 minutes or until golden brown. May be served warm or at room temperature.

Serve with small bowls of additional salsa and/or sour cream, if desired.

 Note: File Photo

Thursday, August 17, 2017


1 tbsp canola oil
1 bag (16-oz) Asian-style frozen vegetable combination, thawed
1 can ( 10 3/4-oz) condensed gold mushroom soup
3 tbsp soy sauce
1 tsp garlic powder
2 cups cubed cooked turkey (or chicken)
4 cups hot cooked rice

In a medium skillet, over medium heat, heat the canola oil. Add the thawed vegetables; stir-fry until crisp tender. Add the soup, soy sauce, and garlic powder. Heat to boiling; add the turkey (or chicken) and heat through. Serve over the hot cooked rice.

 Note: This is a file photo of a similar recipe.

Tuesday, August 15, 2017


1 cup olive oil based Italian salad dressing
1 can (6-oz) frozen orange juice concentrate, thawed
1/2 tsp salt
4 skinless, boneless chicken breasts, pounded to 1/4-inch thickness

Preheat grill.

In a medium bowl, blend the salad dressing, orange juice concentrate and salt. Remove 1/3 of the mixture and save for basting.

Pierce chicken with a fork; add to the marinade and turn to coat well. Drain and discard the marinade.

Brush grill rack with oil. Grill chicken for about 15 minutes or until juices run clear. Baste frequently during cooking with the reserved marinade. If you prefer you can broil instead of grilling.

Note: File Photo

Monday, August 14, 2017


1 pkg refrigerated unbaked pie crusts
1 pkg (10-oz) frozen chopped spinach
1 lb lean ground beef
2 cans (8-oz each) pizza sauce
2 beaten eggs
1 cup ricotta OR cottage cheese
1/2 cup grated Parmesan cheese
1/8 tsp dried marjoram, crushed
all-purpose flour

Preheat the oven to 425 degrees.

Remove pie crusts from refrigerator, remove from box and set stand at room temperature while you make the filling.

Put the spinach in a colander. Run hot water over spinach for about 5 minutes or until partly thawed. Drain well and squeeze out excess moisture.

Meanwhile, in a large skillet, cook the ground beef until no longer pink. Drain off the fat and rinse meat with hot water. Wipe the fat from the skillet with a paper towel. Put meat back into skillet and add the pizza sauce and spinach; stir to mix.

In a medium bowl, stir together the eggs, ricotta or cottage cheese, Parmesan cheese, and marjoram. Sprinkle flour on pie crusts, according to the package directions. Line a deep dish 9-inch pie pan with one of the crusts. Spoon the cheese and egg mixture into the crust. Top the cheese mixture with the beef mixture. Place the remaining crust over the beef mixture. Seal the edges and flute. Cut 3 or 4 slits in the top crust to allow steam to escape. Bake at 425 degrees for about 25 minutes or until the crust is golden brown.

Note: File Photo

Monday, August 7, 2017


1 envelope (3/4-oz) brown gravy mix
2 tbsp prepared horseradish
1 can (4-oz) sliced mushrooms, drained
4 (5-oz each) beef tenderloin steaks
1/4 cup beef broth or red wine

Prepare gravy according the the package instructions. Add the horseradish and mushrooms to the gravy and mix well. Keep warm.

Heat a large heavy nonstick skillet over medium-high heat. Add steaks to the skillet and cook for 3 minutes on each side (or longer for well done). Remove steaks from the skillet and keep warm.

Add the broth or wine to the skillet and cook, stirring constantly for a minute to deglaze the pan. Pour the juices into the gravy and mix well. Serve the gravy with the steaks.

Note: Betty Crocker File photo

Friday, August 4, 2017


1 1/2 lbs small new red potatoes, scrubbed
1 tbsp vegetable oil
1 medium yellow onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Peel a strip of the peeling off around the middle of each potato. (You can omit this step, if desired.) Place the potatoes in cold water and set aside.

Heat a large skillet over medium-high heat; add the oil. Saute onion and garlic for 5 minutes or until tender (don't allow garlic to burn!) Add the broth and 3/4 cup of the parsley to the skillet; mix well. Bring mixture to a boil. Place the potatoes in a single layer in the skillet. Return to a boil then reduce the heat to simmer. Simmer, covered, for 10 minutes or until tender. Remove the potatoes to a serving bowl using a slotted spoon. Add the pepper to the skillet and stir to blend. Pour the sauce over the potatoes. Sprinkle the remaining 1/4 cup of the parsley over the potatoes.

Note: File Photo

Thursday, August 3, 2017


3/4 cup heavy cream
pinch salt
6 oz milk chocolate, chopped
6 oz semisweet chocolate, chopped
2 1/2 tbsp raspberry extract
1 tbsp corn syrup

In a small saucepan combine the cream and salt. Bring mixture to a boil and remove from heat. Add milk and semisweet chocolates to the saucepan mixture. Cover saucepan and let sit for 3 minutes. Remove the cover and whisk mixture until smooth. Whisk in raspberry extract and corn syrup. Serve immediately with pound cake or angel food cake cubes or with fruit. Stir the fondue often and reheat if necessary.

 Note: File Photo

Saturday, July 29, 2017


1 lb red potatoes, scrubbed (about 8 potatoes)
1 tbsp Dijon mustard
1 1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp garlic salt

Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. In a large bowl, combine the mustard, paprika, cumin, and salt. Stir to mix well. Add the potato wedges to the seasoning in the bowl and toss to coat potatoes well. Spread the potatoes in a single layer in the prepared baking dish. Leave a little space between wedges so all sides can brown. Bake wedges 20 minutes, turning about halfway through the baking process. Potatoes should be tender and crusty.

 Note: File Photo

Friday, July 28, 2017


8 cups hot freshly brewed coffee
1 cup butterscotch baking chips
1/2 cup heavy cream
6 tbsp sugar, or sugar to taste
Whipped cream
additional butterscotch chips for garnish, if desired

In a 2-quart heat-proof pitcher, pour in the butterscotch chips; add the hot coffee. Stir together until the chips are melted. Add the heavy cream and sugar, stirring to blend. Pour coffee into serving mugs. Top each mug with some whipped cream and a few butterscotch chips, if desired.

Yield: 8 cups
Note: File Photo

Thursday, July 27, 2017


1 large tub whipped topping, thawed
1 box (4-serving size) instant coconut cream pudding mix
1 large can mandarin oranges, drained
1 can pineapple tidbits, drained - juice reserved

Mix thawed whipping topping and the pudding mix together adding a little of the pineapple juice to make mixture creamier. Fold in the oranges and pineapple tidbits.

Refrigerate at least an hour before serving.

Keep any leftovers refrigerated.

 Note: File Photo