Monday, December 5, 2016


4 large (approx 2 lbs) red skin potatoes, cut into wedges
3 large carrots, peeled, cut into 1 1/2-inch pieces
3 large parsnips, peeled, cut into 1 1/2-inch pieces
2 large onions (I prefer red), cut into wedges
1 tbsp dried rosemary leaves
2 tsp garlic powder
1/4 cup butter, melted (healthy option: use olive oil)
In a large bowl, mix potatoes, carrots, parsnips, and onions with the rosemary and garlic powder.

Drizzle melted butter over the vegetables, tossing to coat well.

Spread vegetables out on a 13 x 9 x2-inch baking pan and bake at 450 40-45 minutes until fork tender. Stir occasionally during baking.

Saturday, December 3, 2016


2 cups water
2 cups shredded fully cooked turkey (or chicken)
1 can cream of chicken soup
1 soup can of water
1 tbsp dry minced onion
1 tsp garlic powder
3/4 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
2 cups water
2 cups spiral noodles

Bring two cups of water and the chicken to a boil. Meanwhile, in a mixing bowl, use a whisk to blend the soup and soup can of water until smooth; add to the chicken. Add the spices and stir to blend. Add the second two cups of water and return to a boil. After the soup is boiling, add the noodles, stir well. Lower heat to medium and cook about 8 minutes or until the noodles are soft.

Note: I made this today as it is cool and rainy. I needed to use some of the Thanksgiving turkey so thought this might work. Isabell, my granddaughter, said, "You should make this again," after her second bowl. I don't taste anything with turkey so I am assuming it was good.

Wednesday, November 30, 2016


1 1/2 lbs fresh green beans, trimmed
1/3 cup diced red bell pepper
4 1/2 tsp olive oil
4 1/2 tsp water
1 1/2 tsp cider vinegar
1 1/2 tsp spicy brown mustard
3/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Steam beans and pepper approximately 8 minutes until crisp tender.

While beans are steaming, whisk together the remaining ingredients.

Transfer beans to a serving bowl and toss with the vinaigrette until coated.

Yield: 8-9 servings

Note: This recipe and picture are from the premeir issue of Light & Tasty Magazine in 2001, I believe.

Monday, November 28, 2016


  • 115 ounce can pumpkin
  • 1/2cup mascarpone cheese
  • 1/2cup packed brown sugar
  • 1/4cup granulated sugar
  • 1teaspoon pumpkin pie spice
  • 4eggs, lightly beaten
  • 3ounces brewed espresso
  • 1lightly baked pie crust
  • Whipped cream (optional)
  • Caramel sauce (optional)

    1. Preheat oven to 375 degrees F. 
    2. In a large bowl whisk together the pumpkin, mascarpone, brown sugar, granulated sugar, and pumpkin pie spice. Stir eggs and espresso into pumpkin mixture until combined.
    3. Pour pumpkin mixture into baked pastry shell. Cover edges of crust with foil to prevent overbrowning. Bake for 45 to 50 minutes or until edges are puffed and center appears set. 
    4. Cool completely on a wire rack. Chill within 2 hours. Serve with whipped cream, caramel sauce, and sprinkle with some additional pumpkin pie spice, if desired.
    5. Note: This is a BH&G recipe.
    6. Note: This pie goes together quickly but does require almost an hour baking time so it is a quick fix recipe but requires a total amount more time than most of the recipes on this blog.

Saturday, November 26, 2016


  • 1 can (16 ounces) refried beans
  • 10 flour tortillas (8 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3 to 4 cups cubed cooked chicken
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 1 can (15 ounces) enchilada sauce
  • 1/4 cup sliced green onions
  • 1/4 cup sliced ripe olives
  • Shredded lettuce, optional
  • Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
  • Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
  • Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. 
  • Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
  • Yield: 10 servings.
  • Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, 

Friday, November 25, 2016


1/4 cup olive or canola oil
1/2 cup minced sweet onion
1/2 cup diced celery
1 cup uncooked long-grain rice
1 can (14 1/2-oz) chicken broth
1/2 cup water
1/3 cup dried currants
2 tbsp fresh lemon juice
1/4 cup sliced toasted almonds
1 tbsp fresh chopped parsley

In a large saucepan, heat oil until hot; add onion and celery. Saute onion and celery until crisp tender. Add the rice and continue to saute for 3 minutes. Add broth, water, currants, and lemon juice; bring to a boil, stirring occasionally.

Cover pan and reduce heat to medium-low; cook about 20 minutes until liquid is absorbed and rice is tender. Remove from heat; add almonds and parsley. Replace cover and let set 5 minutes. Fluff with a fork before serving.

Note: This file photo is not exactally like this recipe.

Wednesday, November 23, 2016


Tart Shells:
1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour

2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Preheat over to 325 degrees F. 

Spray 2 mini muffin pans with cooking spray. 

In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.

For filling, lightly whisk eggs. Whisk in sugar, butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. 

Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator. 

Dust with the powdered sugar before serving.

Yield: 24 tartlets
Note: File Photo

Tuesday, November 22, 2016


1 pkg (8-oz) cream cheese, softened
1/2 cup olive oil mayonnaise
2 cans (4.5-oz each) deviled ham
1/4 cup sweet pickle relish
1/4 cup drained and finely chopped pimentos
Dash of freshly ground black pepper

In a medium bowl, combine the cream cheese and mayonnaise until well blended. Add the ham, relish, pimentos, and pepper; mix well.

Chill for several hours or until chilled through.

Serve as a spread for an assortment of whole-grain crackers.

Thursday, November 17, 2016


1 can (20-oz) unsweetened pineapple chunks
1/4 cup butter
1/4 cup sugar
1 tbsp lemon juice
2 tbsp cornstarch
2 tbsp cold water
1 cup mayonnaise
8 cups chopped tart apples
2 cups green grapes
2 tsp poppy seeds
3/4 cup chopped toasted pecans

Drain pineapple; reserve juice and set the pineapple aside. Place juice in a saucepan with the butter, sugar, and lemon juice. Bring mixture to a boil. Combine the cornstarch and water, stirring until smooth. Add mixture to the saucepan, stirring constantly. Return to a boil and boil, while stirring, for 2 minutes. Chill mixture. After mixture is chilled, stir in the mayonnaise.

In a large bowl, combine the pineapple, apples, grapes, poppy seeds and the cooked dressing. Fold in the pecans just before serving.

Yield: 12-14 servings

This recipe and picture are from a old 1990s TOH.

Wednesday, November 16, 2016


2 cups cubed fully cooked ham
1/2 cup raw long grain rice
1/4 cup chopped onion
1/4 cup butter
1 1/2 cups milk
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1 tsp prepared horseradish
1/2 tsp salt
3 to 4 cups chopped cabbage

In a large skillet, melt butter and saute ham, rice and onion until the rice is golden brown and onion is tender. Stir in the milk, soup, horseradish, and salt. Add cabbage. Place lid on skillet and cook over low heat for 35-45 minutes or until the cabbage is tender. Stir occasionally during cooking.

Yield: 4 to 6 servings
Note: This is a file photo of a similar recipe.