Tuesday, August 31, 2010


6 bacon slices
10 oz pkg spaghetti or fettucini noodles
1 pkg (10-oz) frozen chopped spinach
2 cloves garlic, minced
dash of fresh ground pepper
1/2 cup cottage cheese
1/3 cup grated Parmesan cheese

In a large skillet cook the bacon until crisp. Drain the grease off bacon but save 2tablespoons of the drippings*. Crumble the bacon and set aside.

Cook the spaghetti or fettucini as directed on package.

While the pasta is cooking, cook the spinach according to package directions in a medium saucepan. Place the undrained spinach, reserved bacon drippings, garlic, and pepper in a blender or food processor. Cover and process until smooth. Add the undrained cottage cheese, replace cover and blend until smooth.

Arrange the pasta on a large serving platter. Pour the spinach pesto over the pasta; toss to mix well. Sprinkle the crumbled bacon and the Parmesan cheese over the top before serving. Serve immediately.

*For a healthier dish, substitute olive oil for the bacon drippings.

Tuesday, August 24, 2010


1 box (2-layer size) dark chocolate cake mix
3 cups miniature marshmallows
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
2 tbsp milk

Prepare the cake mix according to the package directions and bake in a 9 x 13-inch baking pan. When cake is done (a wooden toothpick inserted in the center comes out clean), remove from the oven and sprinkle the marshmallows evenly over the top. Return to the oven for a couple of minutes until the marshmallows are softened. Remove from oven again. Sprinkle the chopped pecans over top of cake.

In the microwave or a small saucepan, melt the chocolate chips with the milk until chips are completely melted and mixture is well blended. Drizzle the melted chocolate over the top of the marshmallow and nuts. Cool before cutting.

Saturday, August 21, 2010


2 cups white cake mix
2 cups canned cherry pie filling
1 box coconut pecan frosting mix
1/2 cup butter, melted

Preheat oven to 350 degrees.

Grease and flour (or spray with a baking nonstick spray)a 9 x 13-inch baking pan. Spread the pie filling evenly over the bottom of the pan. Sprinkle the dry cake mix over the pie filling. Sprinkle the frosting mix over the cake mix. Pour the melted butter evenly over the top of the frosting mix. Bake in a 350 degree oven for 25 to 30 minutes or until light golden brown.

Use topped with ice cream or whipped cream, if desired.

Friday, August 20, 2010


2 1/2 quarts water
2 envelopes dry onion soup mix
2 cups sliced celery
1 cup sliced carrots
2 medium tomatoes, diced
1 large potato, scrubbed and diced
1/4 cup chopped parsley
4 oz medium egg noodles

In a large saucepan or a Dutch oven bring the water to a boil; stir in the dry onion soup mix, stirring well until blended. Add the celery, carrots, tomato, potato, and parsley. Reduce heat to low and simmer, stirring occasionally, 15 minutes or until the vegetables are crisp tender. Return the soup to a boil and add the noodles. Cook, stirring occasionally, for another 7 or 8 minutes until the noodles are fork tender.

Thursday, August 19, 2010


1/3 cup taco sauce
1/4 cup very fine dried bread crumbs
1 tsp chili powder
1/4 tsp garlic salt
1 lb lean ground beef
4 hamburger buns
4 lettuce leaves
4 slices pepper jack cheese

In a mixing bowl combine the taco sauce, bread crumbs, chili powder, and garlic salt. Crumble the ground beef into the mixture and mix together well. Shape the mixture into four equal sized patties. Place the patties in an 8-inch square glass baking dish. Cover loosely with paper toweling or waxed paper. Microwave on high for 3 minutes. Drain off excess fat, turn the patties over and return them to the microwave. Cook an additional 3 to 6 minutes or until the burgers are no longer pink. Remove from the microwave and drain the patties on paper towels. Add a slice of the pepper Jack cheese to each pattie. Place a lettuce leaf on the bottom part of each hamburger bun. Place the patties on hamburger buns atop the lettuce. Top with the top of the buns.

Suggest condiments: pickle, onion slices, salsa, tomato slices, etc

Wednesday, August 18, 2010


1 can apple pie filling
1/2 box yellow cake mix, dry
1 stick butter
1/4 tsp cinnamon

Preheat oven to 375 degrees.

Spray an 8 X 8-inch baking pan or dish with a nonstick cooking spray. Empty the can of pie filling into the bottom of the pan. Sprinkle the dry cake mix evenly over the pie filling. Cut the butter into portions and dot over the top of the cake mix. Sprinkle the cinnamon evenly over the top (may use more cinnamon or apple pie spice, if desired). Bake at 375 degrees for 40 to 45 minutes.

This is great served as is. It is especially good served warm with a small scoop of vanilla ice cream on top.

Tuesday, August 17, 2010


1/2 cup Ranch Salad Dressing
1/4 cup Mayonnaise
1 1/2 cups Deli Oven Roasted Turkey Breast, cut into strips
1/2 cup shredded carrots
1/2 cup chopped cucumber
1 small tomato, diced
2 whole wheat pitas, cut in half to make 4 sandwiches
4 pieces leaf lettuce

Line each pita half with a piece of the lettuce.

In a small bowl combine the Ranch Dressing, mayonnaise, turkey strips, carrots, cucumber, and tomato. Divide the mixture evenly between the 4 pitas, stuffing mixture into the lettuce.

Monday, August 16, 2010


3 cups shredded carrots
1 1/2 cups miniature marshmallows
2/3 cup golden or regular seedless raisins
1/2 cup sliced celery
1/4 cup chopped walnuts
1/2 cup mayo-type salad dressing

In a medium mixing bowl, combine the carrots, raisins, celery and walnuts. Gently stir in the marshmallows. Fold in the salad dressing. Chill until serving time.

Sunday, August 15, 2010


Approximately 1 1/2 lb potatoes with thin skins, quarted but not peeled
Enough water to cover potatoes
1/2 cup mayonnaise
1/2 cup milk
6 slices bacon, cooked crispy, drained, and crumbled
3 cloves garlic, minced
Salt to taste
Fresh ground black pepper to taste
1 cup shredded cheddar cheese
1 sprig fresh parsley for garnish, if desired

Place potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat to medium and continue to cook until the potatoes are fork tender. Drain.

Mash the potatoes. Add the mayonnaise, milk, bacon, garlic, salt, and pepper. Mix together well. Stir in the cheese. Garnish with a sprig of fresh parsley, if desired.

Yield: 4 servings
Note: This is a file photo.

Saturday, August 14, 2010


3/4 cup all-purpose flour
1/3 cup brown sugar, packed
3/4 cup quick oats (not instant oatmeal)
5 tbsp cold unsalted butter
1/2 tsp almond extract
3 tbsp sliced almonds
1 cup all-fruit pineapple spread

Using a food processor or a pastry cutter, combine the flour, brown sugar, and oats processing until blended. Add the butter and the almond extract to the flour mixture; pulse or cut until crumbly. Remove a half cup of the mixture and set aside in a small bowl. Add the almonds to the half cup mixture.

Press the remaining mixture onto the bottom of a 9-inch square pan that has been sprayed with nonstick cooking spray or lightly buttered. Spread the pineapple over the crust. Sprinkle the remaining crumb mixture with the almonds over the top of the pineapple layer. Bake in a preheated 350 degree oven for 25 to 30 minutes. The top should be golden brown. Set pan on a wire rack to cool before cutting into 12 bars.

Friday, August 13, 2010


Thank you for continuing to visit my site during my absence. First I had computer problems then health problems. It is good to be back to blogging with you. I trust you have had a great summer!


3 cups cooked (or drained canned) beets, sliced (not pickled beets)
2 tbsp all-purpose flour
1/4 cup sugar
1/2 cup orange juice
2 tbsp butter, melted

Place the beets in a casserole dish. Combine the flour, sugar, orange juice and butter. Pour flour mixture over the beets. Cover and bake in a preheated 350 degree oven for 15 minutes.

Note: This is a file photo.