Saturday, July 21, 2018


1/2 cup sugar
1 tsp cinnamon
1 can (8 count) refrigerated crescent rolls
3 tablespoons melted butter
8 large marshmallows, halved
1/2 cup confectioners' sugar
1 tbsp milk

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and set aside.

Mix sugar and cinnamon in a small bowl. Separate dough into 8 triangles; cut each triangle in half lengthwise. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar mixture. Place a marshmallow half at the wide end of each triangle.

Roll up each triangle, starting from the wide end, to enclose marshmallow; pinch edges of dough to seal. Place twists on the prepared baking sheet, seam-side down, about 2-inches apart.

Bake for 10 minutes or until golden brown. Blend confectioners' sugar and milk in a small bowl. Drizzle over warm twists. Remove twists; place on a wire rack to cool.

Note: File Photo

Friday, July 20, 2018


1 pkg (10-oz) refrigerated pizza crust
2 cups shredded mozzarella cheese, divided
1/4 cup fresh Parmesan cheese, grated
2 tbsp fresh basil, chopped (OR 2 tsp dried basil)
2/3 cup mayonnaise (I only use olive oil mayo)
1 garlic clove, pressed
4 plum tomatoes, thinly sliced

Preheat oven to 375 degrees. Lightly spray a cookie sheet, that has sides, with nonstick cooking spray; set aside.

Lightly flour the pizza dough for easy handling. Using a pizza roller, roll out the crust on the prepared cookie sheet. Sprinkle the crust with 1 cup of the mozzarella cheese; set aside.

Snip the fresh basil into small pieces. Grate the fresh Parmesan cheese. In a small mixing bowl, combine the remaining 1 cup of mozzarella cheese, Parmesan cheese, basil, and mayonnaise; mix well. Press garlic over the cheese mixture; mix well. Arrange tomatoes in a single layer over the mozzarella cheese on the crust. Place mozzarella cheese mixture over the tomatoes; spread to cover evenly. Bake 15 to 20 minutes or until top is golden brown and bubbly. Serve warm.

 Note: File Photo

Thursday, July 19, 2018


1 1/2 cups all-purpose flour
1 cup sugar, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 egg, beaten
3/4 cup milk
1/3 cup butter, softened
1 tsp cinnamon
1/3 cup melted butter

Preheat oven to 350 degrees. Grease a 12-cup muffin pan; set aside.

In a medium bowl, mix the flour, 1/2 cup of the sugar, baking powder, salt, and nutmeg. Beat egg and milk together in a small bowl. Beat the softened butter in a large bowl until light and fluffy. Add flour mixture and egg mixture alternately to the butter, mixing with a wooden spoon after each addition. Do not over mix! Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake at 350 degrees for about 15 minutes or until a wooden toothpick inserted into the center comes out clean.

Mix the remaining sugar and the cinnamon in a small bowl. Remove the muffins from the pan and dip the muffin tops into the melted butter then into the sugar and cinnamon mixture. Place right side up on a wire rack. May be cooled or served warm.

 Note: File Photo

Wednesday, July 18, 2018


1 tube (10-oz) prepared pizza crust dough
1/2 lb boneless, skinless chicken breast
1/4 tsp fresh ground black pepper
1/4 cup light salad dressing (Miracle Whip type)
1/4 cup low-fat grated Parmesan cheese
1/2 cup low-fat ranch dressing
8-oz pkg shredded mozzarella cheese

Preheat oven to 425 degrees.

Press the dough onto a pizza pan or a cookie sheet with sides that has been sprayed with nonstick cooking spray. Set aside.

Microwave the chicken breast about 2 minutes or until juices run clear. Drain juices from the chicken. Cut chicken into tiny pieces. Sprinkle with the pepper. Set aside.

Mix the salad dressing, ranch dressing, and Parmesan cheese together. Spread the mixture over the pizza crust. Place the chicken over the salad dressing mixture. Top with the mozzarella cheese. Bake at 425 degrees for 12 to 15 minutes or until the crust is golden brown.

 Note: File Photo

Saturday, July 14, 2018


This is a quick recipe because it uses deli fried chicken. Yet, once you get the chicken home, it becomes your own when you add this sauce.

8 pieces deli-fried chicken or fried chicken tenders
1 tbsp butter
3 tbsp honey
1 tsp Dijon Mustard
1 green onion, finely chopped

Combine all sauce ingredients in a small microwave-proof bowl. Cook a minute or so until the mustard is dissolved. Stir the sauce to blend well. Drizzle sauce over the fried chicken.

 Note: This is a file photo.

Friday, July 13, 2018


Note: This is a "quick fix" recipe. However, the sandwiches do need at least 6 hours freezing time. This is a perfect make ahead recipe.

1/2 cup chopped malted milk balls
1 pint chocolate ice cream, softened
12 medium-size soft-style chocolate chip cookies
6 tbsp chocolate fudge ice cream topping

Mix the malted milk balls into the softened ice cream. Spoon the ice cream onto the flat side of 6 of the chocolate chip cookies. Spread 1 tablespoon of the fudge topping on the smooth side of each of the remaining cookies; press fudge side down onto the ice-cream topped cookie to make a sandwich. Wrap in plastic wrap and freeze at least 6 hours until firm. Remove from freezer 8 to 10 minutes before serving.

The photo below is just a file photo used as a reference point. It is not filled with ice cream as in this recipe.

Thursday, July 12, 2018


20 large mushrooms (1 1/2 to 2-inches in diameter)
1/2 cup finely chopped broccoli
1/4 cup finely chopped carrot
1 tbsp finely chopped onion
1 cup seasoned salad croutons, finely crushed down to 1/2 cup
1/2 cup shredded cheddar cheese
1/8 tsp salt
2 tbsp butter, melted
Finely chopped green onions or chives for garnish, optional

Preheat oven to 400 degrees. Cut thin slice from stem end of each mushroom; discard. Remove mushroom stems and chop enough to make 1/4 cup. (Save remaining stems for soups, etc) Place mushroom caps, rounded side down, in a baking dish. Place chopped stems, broccoli, carrot, and onion in a small bowl. Add the crushed croutons, cheese and salt to the vegetables in the bowl. Add butter to the bowl and mix well. Spoon the vegetable mixture evenly into the mushroom caps. Bake 15 to 20 minutes or until the tops are lightly browned. Serve warm.

 Note: File Photo

Wednesday, July 11, 2018


2 tbsp olive or canola oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chiles, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

 Note: File Photo

Tuesday, July 10, 2018


1 pkg (14-oz) vanilla caramels
1/4 cup milk
4 cups crisp rice cereal
1 cup salted peanuts
16 wooden sticks

In a heavy 3-quart saucepan, combine the caramels and milk. Cook and stir over low heat till the caramels are melted and smooth. Stir in the cereal and peanuts till well coated with the caramel mixture. Press the cereal mixture into a greased 8x8x2-inch square pan. Let stand about 1 hour or until firm. Cut into 2-inch squares. Insert a wooden stick into one end of each square.

Yield: 16 pops

 Note: File photo for reference only.


1 cup strawberries
1 1/2 cups seedless green grapes
2 heads Bibb or Boston lettuce leaves
12 oz sliced fully cooked smoked turkey breast
Ranch salad dressing
1/3 cup sliced almonds

Cut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves.

To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds.

 File photo for reference only