Saturday, October 16, 2010


2 pkgs (3-oz each) cream cheese, softened
2 pints whipping cream
1/2 cup sugar
1 can cherry pie filling
1 angel food cake

Slice the angel food cake into slices to cover the bottom of a 13x9x2-inch pan. Blend the cream cheese, whipping cream, and sugar until smooth. Increase speed and continue beating until the mixture becomes thickened. Spoon about half of the pie filling into the mixture and blend well. Spread the mixture evenly over the cake slices. Top with the remaining pie filling.

Thursday, October 14, 2010


1 can cherry pie filling
1 can sweetened condensed milk
1 can (20-oz) crushed pineapple, drained
1 carton frozen whipped topping, thawed
1 pkg (8-oz) cream cheese, softened
1/2 cup nuts

When cream cheese is softened, mix with the sweetened condensed milk, mixing together thoroughly. Stir in the whipped topping. Add the pie filling and pineapple. Mix well. Fold in the nuts.

Tuesday, October 12, 2010


1 lb lean ground beef
3 cloves of garlic, minced
3 cups chopped bell peppers
2 cans (14.5-oz each) Italian-style diced tomatoes
2 cups water
1 can (6-oz) tomato paste
8 tbsp shredded Parmesan cheese, divided
1 tsp salt
2 or 3 twists of fresh ground black pepper
1 cup uncooked instant brown rice

Spray a large, deep nonstick skillet with nonstick cooking spray. Add beef to saucepan and cook until browned through. Drain the meat to remove excess fat. Return the meat to the skillet with the garlic, cooking for about a minute. Add the bell peppers and cook approximately 3 more minutes until peppers are crisp tender. Stir in the tomatoes, water, tomato paste, two tablespoons of the Parmesan cheese, salt, and black pepper. Bring the mixture to a boil; stir in the rice. Remove from the heat, cover, let stand for five minutes. Sprinkle the remaining 6 tablespoons of Parmesan cheese over the mixture before serving.

Monday, October 11, 2010


1 can (15-oz) cannellini beans, rinsed and drained
1 tbsp cider vinegar
2 garlic cloves, minced
1/2 tsp salt
1/3 tsp ground cumin
1/3 cup plain yogurt
1 tbsp minced fresh parsley
1 tbsp minced fresh cilantro

In a food processor combine the beans, vinegar, garlic, salt and cumin. Add the cover and process until smooth. Add the yogurt, parsley, and cilantro. Replace cover and process just until blended.

This dip is great with assorted crackers, pita chips, tortilla chips, or fresh veggies.


2 cups old fashion oats
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/3 cup finely chopped dates
2 tbsp oat bran
1 cup bran flakes
1/4 cup toasted wheat germ
1/4 cup dark raisins
1 tbsp sugar or Splenda

Preheat oven to 350 degrees.

Combine the oats, sunflower seeds, and almonds in a 15 x 10-inch baking pan. Bake at 350 degrees for 12 to 15 minutes until almonds are golden brown.

Put the chopped dates and oat bran in a large mixing bowl. Stir until dates are coated with the oat bran. Add the toasted oat mixture, the bran flakes, wheat germ, raisins, and sugar or Splenda. Stir gently to combine all ingredients. May be stored in an airtight container for breakfast with milk. Running late for an important meeting or school? Grab a baggie and take some for a quick breakfast on the run.

Sunday, October 10, 2010


2 Boxes (6.09-OZ each) Near East Rice Pilaf
2 tbsp butter
2 cups sliced green onions (both the white & green)
3 1/2 cups water
3/4 tsp dried thyme
1 1/2 cups diced tomatoes
Chopped fresh parsley for garnish, if desired

Melt the butter in a large saucepan over medium-low heat. Add the chopped green onion and cook, stirring frequently, for 3 to 5 minutes or until tender. Remove onion to a bowl and set aside.

Using the same saucepan, add the water and bring to a boil. Stir in the rice and seasonings from the boxes. Cover, reduce heat to a simmer and cook for 10 minutes. Stir in the dried thyme, replace lid and simmer for another 10 minutes or until the rice is done. Remove from the heat but let stand with lid on for 5 minutes. Stir in the cooked green onions and the tomatoes. Remove from pan to a serving bowl or individual plates and sprinkle with fresh parsley, if desired.

Tuesday, October 5, 2010


1/2 cup chopped bell pepper
1/2 cup chopped yellow onion
1 rib of celery, sliced thin
1 minced garlic clove
2 tsp canola or extra virgin light olive oil
1 cup chicken broth
1/4 cup tomato paste
2 tbsp minced fresh parsley or 1/2 tbsp dried parsley flakes
1/2 tsp seafood seasoning
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper (more if desired)
1/2 lb uncooked medium shrimp that have been peeled and deveined
Hot cooked brown rice for two

In a large nonstick skillet over medium-high heat, heat the oil to hot. Saute the bell pepper, onion, celery, and garlic in the oil until tender. In a small mixing bowl, combine the chicken broth and tomato paste; add to the skillet mixture. Stir in the parsley, thyme, black pepper, and cayenne pepper. Bring the skillet mixture to a boil. Reduce the heat and stir in the shrimp. Cook on simmer for approximately 15 minutes or until the shrimp are cooked and mixture has slightly thickened. Serve over the hot brown rice.

Monday, October 4, 2010


1 cup mashed ripe avocado
1 tbsp lemon juice
1 tsp salt
1/4 tsp chili powder
1/3 cup mayonnaise

In a small bowl combine the avocado, lemon juice, salt, and chili powder. Stir in the mayonnaise until blended. Serve with corn or tortilla chips.

Poll Results

No surprise here. We all seem to feel we are most rushed to get breakfast cooked and served to our families.

Friday, October 1, 2010


1 lb powdered sugar
1 stick butter, melted
1 can (6-oz) frozen orange juice, thawed and undiluted
1 lb vanilla wafers, crushed into fine crumbs
1 cup pecans, finely chopped
1 cup grated coconut

Combine powdered sugar, butter, orange juice, vanilla wafer crumbs, and nuts together well. Shape mixture into balls. Roll balls in the coconut.