Saturday, February 28, 2009


1/2 cup butter
1 cup brown sugar, packed
2 egg yolks, beaten
1/2 cup cream
1/8 tsp salt
2 tbsp rum

Cream butter thoroughly and add sugar gradually, beating well after each addition. Add egg yolks, cream and salt, mixing in well. Cook over boiling water until creamy and thickened. Remove from the heat and cool slightly; add the rum. Serve warm or cold.


2 cups chopped apples
1 1/2 cups miniature marshmallows
1 can (8-oz) mandarin oranges, drained
1 cup diced celery
1 tbsp honey
mayonnaise to moisten

Combine the apples, marshmallows, oranges, celery, honey, and enough mayonnaise to moisten. Toss lightly. Serve on a bed of lettuce.

Friday, February 27, 2009


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.


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
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.

Thursday, February 26, 2009


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.

Wednesday, February 25, 2009


1 fryer, cut-up into 8 pieces
1 can (10-oz) condensed tomato soup
1 can (6-oz) tomato paste
1/4 tsp onion salt
1/4 tsp garlic salt
1/4 tsp oregano
1/4 tsp basil
1 can (4-oz) mushroom pieces, drained
8-oz shredded Mozzarella cheese
1/4 cup Parmesan cheese

Remove skin from chicken pieces and arrange pieces in a lightly greased 12 x 8-inch microwave-safe dish. Stir together the tomato soup, tomato paste, onion salt, garlic salt, oregano, basil, and the mushroom pieces. Generously spoon the sauce over the chicken pieces. Place dish in microwave and cook for 19 to 20 minutes. If you are not using a microwave turntable, turn chicken 1/2 turn after 10 minutes. Sprinkle cheeses over the chicken and continue to cook for 2 to 4 minutes, until cheese is melted and chicken is done.

Saturday, February 21, 2009


1/4 cup honey
2 tbsp lime juice
2 med oranges, peeled and sliced
2 bananas, peeled and sliced
1 red apple, cored and cubed
1 green apple, cored and cubed
1 cup shredded coconut
Honey-Cream Dressing, recipe follows

Combine honey and lime juice; toss with the fruit, except coconut, in a large bowl. In a pretty glass serving bowl, layer the fruit with the coconut. Top with the Honey-Cream Dressing.

Honey-Cream Dressing:

1/2 cup whipping cream
2 tbsp honey
1 tsp grated lime peel

Beat the whipping cream until fluffy. Drizzle in the honey and beat until stiff. Fold in the lemon peel. Pour over the above Ambrosia.

Serves 4


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.

Friday, February 20, 2009


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


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. Stir the sauce to blend well. Drizzle sauce over the fried chicken.

Thursday, February 19, 2009


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.


1 to 1 1/2 lbs skinless whole chicken breasts
1 tbsp oil
1 small onion, diced
3/4 cup regular long grain rice
1 1/4 cup water
1 tbsp lemon juice
1 chicken bouillon cube
1 small zucchini, sliced
1 small red pepper, sliced

Sprinkle chicken some salt. Lightly brown chicken in hot oil; remove. Add onion and rice; cook 8 minutes, stirring frequently. Add water, lemon juice and bouillon; heat to boiling. Return chicken, cover and simmer 6 minutes. Stir in the zucchini and red pepper. Simmer for another 5 minutes or until the chicken and veggies are tender.

Wednesday, February 18, 2009


1 pkg (8-oz) cream cheese
1 jar Roka cheese
1 jar Old English cheese
1 tsp Worcestershire sauce
Dash of seasoned salt

Cheese must be at room temperature. Mix all ingredients together well. Form into a ball and cover with chopped parsley or finely crushed nuts. Chill until firm. Serve with assorted whole-wheat crackers.


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

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.

Tuesday, February 17, 2009


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

Monday, February 16, 2009

Really Quick Snack, Dessert, or Appetizer

When you are really in a hurry and need a quick appetizer, snack, or even dessert, grab a package of Graham crackers and you will have a delicious snack in minutes. You will need the following:

Graham crackers
Can of aerosol whipped topping
Thin slices of apples or pears or well drained mandarin oranges

Break Graham crackers into squares. Put a blob of whipped topping on top of the cracker and top with the fruit.

This is a quick handy and healthy after school snack for the young ones, too.


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.

Sunday, February 15, 2009


3 cups assorted fruit
1/2 cup Miracle Whip style salad dressing or mayonnaise
1/2 cup lemon flavored low-fat yogurt
1/2 cup chopped pecans
1/4 cup shredded coconut

Combine the salad dressing and the yogurt. Stir to blend well. In a serving bowl, combine the assorted fruit, pecans, and coconut. Pour the dressing over the top of the fruit mixture. Toss gently to combine.


1 pkg (14-oz) deluxe style macaroni and cheese
1 can peas and carrots, drained
1 can (6 1/2-oz) flaked tuna, drained

Prepare the macaroni and cheese according to the package directions, adding 1/3 cup more milk than called for. Toss the tuna and the peas and carrots with the macaroni and cheese. Heat through to warm the peas, carrots, and tuna. Add a small amount of water while heating if the mixture becomes too thick.

Saturday, February 14, 2009


Note: This is a recipe from the American Heart Association.

1 bunch fresh collard greens, about 3/4 lb, rinsed, stemmed, and coarsely shredded
1/3 of a medium head of cabbage, coarsely shredded
2 tbsp olive oil
1 clove garlic, minced
1 medium onion, cut into quarters and sliced
1 to 2 tsp rice vinegar, optional

In a large saucepan, boil 3 quarts of water. Add the collard greens, return to a boil and cook 3 to 4 minutes or until crisp tender. With a slotted spoon, remove greens but do not drain the water from the pan. Put the greens in a colander to drain.

Return the water to a boil and add the cabbage. Cook cabbage about 1 to 2 minutes. Pour into the colander and let drain.

In a large skillet, over medium-low heat, heat the olive oil. Saute the garlic and onions until crisp tender. Add the collard greens and the cabbage. Saute another 2 to 3 minutes, stirring occasionally. Add vinegar, if desired. Toss and serve immediately.


1 1/2 lb ground beef
1 1/2 lb cups crumbly-type herb-seasoned stuffing mix
1/2 cup water
1 egg
1 tsp salt
1/8 tsp pepper
1/4 cup barbecue sauce
1 tbsp flour
1 10 x 16-inch cooking bag

Mix beef with stuffing mix, water, egg,salt, pepper, and barbecue sauce. Mix well and shape the mixture into a loaf. Scatter the flour inside bottom of the cooking bag which has been placed in a 12 x 8-inch baking pan or dish. Place the meat loaf in the bag. Close the bag and make a 2-inch X slash the top so steam can escape. Place pan in microwave and cook 15 to 17 minutes until done. If you do not have a turntable in your microwave, give the dish a 1/4 turn every 4 minutes. Let stand 5 minutes before slicing.

Friday, February 13, 2009


8 (6-in) flour tortillas
1 med avocado
2 tbsp olive oil
1 clove garlic, minced
1 lb. lean ground beef (or turkey)
1 med onion, cut into small wedges
1 green bell pepper, cut into thin strips
1/2 cup shredded cheddar cheese
2/3 cup + 1/2 cup prepared salsa
1/2 cup sour cream

Preheat oven to 350 degrees.

Wrap the tortillas in foil and place in the oven to warm. Leave about 5 minutes. Peel avocado and cut into wedges. Place the wedges onto a small plate and cover tightly with plastic wrap.

Heat oil in a large heavy skillet over medium-high heat. Add garlic and saute for 1 minute. Add the beef; cook until brown and crumbly, about 5 minutes. Drain any fat from the beef. Add the onion and bell pepper. Stir-fry the beef mixture for 5 minutes or until the vegetables are crisp tender. Add the 2/3 cup of salsa to the skillet mixture. Stir-fry for 1 minute longer.

Divide the beef mixture evenly among the 8 tortillas. Fold the tortillas over and place on a serving platter. Top with the avocado wedges, sour cream, and the 1/2 cup of salsa. Sprinkle with the cheddar cheese.

Sunday, February 8, 2009


1 lb ground beef chuck
1 can (16-oz) home-style pork and beans
1 1/4 tsp salt
1/2 tsp garlic powder
1 large green bell pepper, diced

Crumble the beef into a 3-quart casserole dish. Add pork and beans, salt, garlic powder and bell pepper. Stir just to blend the ingredients. Cover. Place in the microwave and cook on high for about 15 minutes, stirring after 9 or 10 minutes. Serve over open buns for an open-faced style sandwich.

Friday, February 6, 2009


1 pkg (10-oz) frozen chopped spinach
1 pkg (3.5-oz) sliced pepperoni
2 slightly beaten eggs
1 cup pizza sauce
1/4 cup grated Parmesan cheese
1 tsp dried basil, crushed
1/8 tsp garlic powder
1 pkg (10-oz) refrigerated pizza dough
1 pkg (4-oz) shredded mozzarella cheese
cooking oil
1 tbsp grated Parmesan cheese

Cook spinach according to package directions. Drain spinach, squeezing out the excess liquid. Chop pepperoni. Combine the spinach, pepperoni, eggs, 1/4 cup of the pizza sauce, the 1/4 cup grated Parmesan, basil, and garlic powder.

Unroll the refrigerator pizza dough. Press the dough into a 15x10-inch rectangle. Cut into quarters. Sprinkle mozzarella cheese onto half of each quarter. Spoon spinach mixture over the top of the mozzarella. Fold the dough over the filling mixture; seal the edges. Place on a greased baking sheet. Brush with oil and sprinkle with the 1 tablespoon of Parmesan cheese. Cut small slits in top of each. Bake in a 450 degree oven for 10 to 15 minutes or until golden brown. Heat and pass remaining pizza sauce to spoon over calzones, if desired.


3 small avocados, peeled, seeded and cut up
1 tbsp lemon juice
8-oz carton sour cream
8-oz bottle taco sauce
2 green onions, chopped fine
1 cup shredded Mexican Blend cheese
Tortilla chips

Mix a mixing bowl, mash the avocados with the lemon juice. Spread the mixture evenly in the bottom of a 9-inch pie pan. Spread the sour cream evenly over the avocado mixture. Spoon the taco sauce over the sour cream layer. Sprinkle the green onions over the taco sauce. Top with cheese. Cover with plastic wrap and chill for several hours. Serve with chips.

Tuesday, February 3, 2009


2 1/2 cups water
1 cup beer
3/4 cup small shell macaroni, uncooked
1/2 tsp instant chicken bouillon granules
1/2 tsp minced dried onion
1/2 tsp dried basil
3 to 4 dashes hot pepper sauce
1/4 cup cold water
2 tbsp all-purpose flour
2 cups cubed pasteurized process cheese spread

In a large, heavy-duty saucepan, combine the 2 1/2 cups water, beer, macaroni, bouillon granules, onion, basil, and hot pepper sauce. Bring mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.

Shake the 1/4 cold water and flour together in a jar with a seal-tight lid. Shake until well blended. Stir flour mixture into hot mixture in the saucepan. Cook and stir until thickened and bubbly. Cook, stirring for another minute. Stir in the cheese. Heat, stirring, until cheese is melted.

Serves: 4

Monday, February 2, 2009


2 tubs (8-oz each) cream cheese spread
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 tbsp real bacon bits

Mix all the ingredients together until well blended. Spread mixture into an 8-inch pie plate. Cover and refrigerate at least one hour before serving. Serve with an assortment of crackers.

Sunday, February 1, 2009


15-oz pkg part-skim ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
16-oz pkg ziti pasta, cooked according to pkg directions; drained
28-oz jar pasta sauce (I prefer chunky garden-style)
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees while you cook the ziti.

In a large bowl, combine ricotta cheese, eggs, and Parmesan cheese; set aside.

In another bowl, combine the pasta and the pasta sauce. Mix until the mixture is well blended. In a 9 x 13-inch baking dish that has been sprayed with a nonstick cooking spray, spoon in half the pasta mixture. Evenly top with the cheese mixture then the remaining pasta. Sprinkle with the mozzarella cheese. Bake for 30 minutes or until heated through.

Note: Serve with garlic bread and a salad for a complete meal.


1 can (14.5 oz) cream of mushroom soup
1 lb ground beef
1/2 cup fine dry bread crumbs
2 tbsp minced onion
1 tbsp parsley
1 egg, slightly beaten
1 tbsp shortening
1/2 cup water

Measure out 1/4 cup of the soup. In a large bowl, combine the 1/4 cup soup, beef, bread crumbs, onion, parsley, and egg. Shape into approximately 16 meatballs. Brown in a large skillet in the shortening. Blend the remaining soup with water and pour over the meatballs. Cook over low heat for about 15 minutes, stirring occasionally.
Note: File Photo


1 lb lean ground beef
1/2 cup bottled barbecue sauce
1 tbsp minced onion
1 1/2 tbsp brown sugar
1 can refrigerated biscuits
3/4 cup shredded Cheddar cheese

In a 10-inch skillet, brown the ground beef; drain off any excess fat. Stir the barbecue sauce into the ground beef. Add the onion and brown sugar to the beef mixture and mix well. Press the biscuits into greased muffin cups, one biscuit per cup. Press onto the bottom and up the sides to form a cup. Spoon the ground beef mixture into the biscuit cups. Evenly divide the cheese over the tops of the beef mixture in the cups. Bake at 400 degrees for 10 minutes. These little cups make good appetizers or party food. They are also a good dinner or lunch item. With a salad and corn on the cob, this makes a meal the kiddos love to eat.

Note: Instead of the barbecue sauce, you can make these as taco cups by using a mild salsa.

Note: File Photo (from Pillsbury, I think)