Sunday, June 28, 2009


1 pkg (7-oz) caramels
1/4 cup evaporated milk
3/4 chopped pecans, divided
1 (9-inch) chocolate crumb pie crust
2 (3-oz each) pkgs cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 pkg (3.9-oz) chocolate instant pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup of the chopped pecans. Pour into the pie crust.

Combine the cream cheese, sour cream, and milk in a blender. Process mixture until smooth. Add pudding mix and process about 30 seconds longer. Pour mixture over the caramel layer, spreading to cover evenly. Loosely cover and chill until set, about 15 minutes.

Drizzle the fudge topping over the cheesecake and top with the remaining pecans. Chill, loosely covered, until serving time.

Saturday, June 27, 2009


3 English muffins, split and toasted
6 slices cheddar cheese
3 thick tomato slices
12 slices bacon, cooked and crumbled

Preheat oven to 350 minutes.

Place muffin halves, cut side up, on a baking sheet. Top each half with a slice of the cheese topped with a tomato slice. Divide bacon evenly over the six halves. Place in the preheated oven and bake for 10 to 15 minutes until cheese is melted.

Thursday, June 25, 2009

Quick and Easy Tuna and Greens Salad

1 bag (12-oz) mixed salad greens
1 small cucumber, sliced thin
1 cup fresh steamed green beans (or 1 can whole green beans, drained)
1 cup grape tomatoes
12-oz can tuna, drained
1/2 cup feta cheese
1/2 cup ripe olives
Your favorite vinaigrette

Combine all ingredients, except vinaigrette, in a large salad bowl. Drizzle with vinaigrette. Serve with whole wheat crackers or a crusty bread.

Monday, June 22, 2009


1 lb cooked turkey breast, chopped
1 pkg (8-oz) cream cheese, softened
2 green onions, chopped
1 apple, cored and chopped
1/4 cup raisins
2 celery ribs, chopped
6 whole wheat sandwich wraps
lettuce leaves

In a medium bowl, mix the turkey, cream cheese, onions, apple, raisins, and celery together to blend. Season with some salt and pepper, if desired. Lay the wraps out on a flat surface and top with lettuce leaves. Spoon about 1/3 cup of the turkey and fruit filling down the center of each. Tightly roll each and cut in half. May be served immediately or wrapped tightly in plastic wrap and refrigerated until serving time.

Sunday, June 21, 2009


1 tbsp canola oil
1 lb boneless skinless chicken
2 cups water
1 cup chunky salsa (heat to suit your taste)
1 pkg (1 1/4-oz) Taco Seasoning
2 cups minute rice, uncooked
Flour tortillas
Shredded cheddar cheese

Cut chicken into 1/4-inch thick strips. Heat the oil in a large skillet, add chicken and cook until lightly browned. Add the water, salsa and taco seasoning. Stir to mix and heat to boiling. Stir in the rice. Cover and cook over low heat for 5 minutes. Spoon mixture into warmed tortillas. Top with cheese. Wrap tortilla around filling tucking in one end to enclose the filling.


1 lb small red skin potatoes
1 lb fresh green beans
1/4 large red onion, finely chopped
1/4 cup sliced green onions
1 cup sour cream
2 tbsp Dijon mustard
1/4 cup mayonnaise
2 tbsp white wine vinegar
salt and pepper to taste
1/2 tsp paprika, for garnish

Wash and quarter the potatoes; cook in a large pot of salted water until tender. Drain potatoes and cool to room temperature.

Blanche the green beans in boiling water for 4 to 5 minutes until crisp tender. Place in a colander and run cold water over beans to stop the cooking and preserve the dark green color. Set aside to drain well.

In a large bowl, combine the potatoes, red onion, green onion and green beans. In a separate bowl, blend together the sour cream, mustard, mayonnaise, and vinegar; season with the salt and pepper. Pour mixture over the vegetable mixture and toss gently to combine. Place salad in a bowl and garnish with paprika.

Saturday, June 20, 2009


1 pkg (10-oz) marshmallows
1/4 cup butter
4 cups crispy rice cereal
2 cups corn flakes cereal, slightly crushed
1/2 cup raisins

Line a 9-inch square pan with foil allowing foil to extend over the edges. Butter the foil and set aside.

In a large heavy saucepan, melt the marshmallows and butter over low heat, stirring constantly. Remove the pan from the heat. Add both cereals and raisins, stirring until combined. Press mixture evenly into the prepared pan and let stand until firm. Lift foil out of the pan. Peel away foil and cut mixture into squares.

Thursday, June 18, 2009

Quick and Easy Chocolate Berry Parfaits

These parfaits take only about 15 minutes to make. However, they do need to refrigerate for about an hour.

1 1/2 cups cold milk
1 pkg (4-serving size) chocolate instant pudding mix
1 cup frozen whipped topping, thawed
32 vanilla wafers
2 cups mixed fresh berries ie blueberries, raspberries, strawberries

Pour the milk into a large bowl and add the dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in half the whipped topping.

To assemble spoon half of the berries evenly into 8 parfait glasses. Using half the pudding, place a dollop of pudding over the berries. Reserve 8 of the vanilla wafers for garnish. Stand 3 of the remaining wafers over the berries around inside edge of each glass. Using the remaining berries and pudding, repeat layers. Refrigerate at least one hour for pudding to set. Right before serving, top with the remaining whipped topping and stand the remaining vanilla wafers, 1 each per glass, against the whipped topping.

Tuesday, June 16, 2009


8 thin sliced chicken breast cutlets
1 cup garlic-and-herb cheese blend
4 jarred roasted red peppers, cut into strips
nonstick cooking spray
3/4 cup bread crumbs (I prefer 1/2 cup whole-wheat bread crumbs mixed with 1/4 cup panko (Japanese)bread crumbs

Preheat oven to 400 degrees.

Spread 2 tablespoons of the cheese blend on each chicken cutlet. Top cheese blend with red pepper slices. Starting at the short end, roll the chicken up and secure with wooden picks. Coat the chicken with nonstick spray and roll in the bread crumbs. Place chicken rolls, seam side down, in a foil-lined baking pan. Bake for 20 minutes or until the chicken juices run clear.

NOTE: These chicken roll-ups can be frozen after being breaded. To freeze, wrap each roll separately very tightly in plastic wrap, then put into a zip-top freezer bag. Remove from freezer and allow to thaw in the refrigerator overnight before proceeding to baking instructions.

Monday, June 15, 2009


1/3 cup beer (or apple juice for us teetotalers)
several dashes hot pepper sauce (to suit taste)
1 cup cubed pasteurized process cheese spread (4 oz) (Velveeta type)
2 tbsp canned diced green chili peppers
1 tbsp flour
1/2 tsp dry mustard
1 to 2 tbsp milk (for thinning)

Serve with assorted vegetables and whole-grain crackers for dipping.

In a 1-quart microwave-safe bowl, combine beer or apple juice and hot pepper sauce. Microwave on high, uncovered, 1 to 2 minutes until very hot. Meanwhile, combine cubed cheese, green chilies, flour, and mustard. Stir into the hot mixture. Cook, uncovered, on high an additional 2 to 4 minutes or until cheese starts to melt and mixture is heated through, stirring every minute. Stir in enough milk to make dip of dipping consistency.

Yields about 3/4 cup.

Thursday, June 11, 2009


1/3 cup butter flavored shortening
1/3 cup chopped green bell pepper
1/4 cup all-purpose flour
3/4 tsp salt
1/4 tsp paprika
3 cups half-and-half cream
1/4 cup sherry, optional
3 egg yolks, slightly beaten
2 cans (6-oz each) crab meat, rinsed and drained
2 tbsp chopped pimento

In a 2-quart saucepan, melt the shortening. Add bell pepper to melted shortening; cook, stirring, over medium heat until tender. Stir in flour, salt, and paprika. Blend in the cream and sherry, if using. Cook, stirring, over medium heat until mixture thickens; remove from the heat. Blend a small amount of the hot mixture into the egg yolks. Return to the hot mixture, stirring to combine well. Add crab meat and pimento. Cook and stir mixture over low heat until heated through. Serve over toast points.

Friday, June 5, 2009


1 pkg Butterscotch Slice and Bake cookies
8-oz cream cheese
2 tbsp milk
1/2 cup raspberry preserves (or other flavor to suit your taste)

Slice cookies and place close together in a 9 X 13-inch cake pan. Bake cookies at temperature instructed on cookies package for 10 to 12 minutes or until golden brown. Meanwhile mix the cream cheese with the milk. As soon as you remove the cookies from the oven, spread the cream cheese mixture over the top of the cookies. Spread the preserves over the cream cheese. Cool before cutting into squares.