Tuesday, May 31, 2011


1 pkg (18 1/2-oz) yellow cake mix
2 eggs
1 stick unsalted butter, melted
1/4 cup firmly packed dark brown sugar
1 tbsp unsweetened cocoa baking powder
1 cup butterscotch chips
1/2 cup chopped walnuts*

Preheat oven to 350 degrees.
Line 2 large baking sheets with parchment paper; set aside.

Combine the cake mix, eggs, butter, brown sugar, and cocoa powder in a bowl; stir to combine. Fold in the butterscotch chips and walnuts. Drop by level tablespoonfuls onto the prepared baking sheets. Bake at 350 degrees for 14 minutes. Allow to cool a couple of minutes on the pans then remove to wire racks to cool completely. Repeat until all batter is used.

Yield: approximately 3 1/2 dozen cookies
Per cookie: 110 calories, 6 g (3 sat) fat, 1 g protein, 14 g carbs, 87 mg sodium, 17 mg cholesterol, 0 g fiber

Monday, May 30, 2011


1 cup all-purpose flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsweetened cocoa powder
1/2 cup milk
2 tbsp melted butter
1 tsp vanilla extract
1 cup packed brown sugar
1 1/2 cups boiling water

Preheat oven to 350 degrees.
Grease an 8-inch square glass baking dish; set aside.

In a medium bowl, combine the flour, sugar, baking powder, salt, cinnamon and half the cocoa powder. Using a wire whisk, whisk in the milk, butter, and vanilla just until smooth. Spread the batter evenly into the prepared dish.

In a small bowl, mix together the brown sugar and remaining cocoa. Sprinkle the mixture evenly over the batter. Carefully pour boiling water over the mixture in the baking dish; DO NOT STIR.

Bake for 30 minutes. The batter will separate into cake and pudding layers. Cool pudding in the pan for 10 minutes.

Serve in dessert dishes while warm and top with vanilla ice cream, if desired.

Saturday, May 28, 2011


4 skinless boneless chicken breast halves
1/3 cup sour cream
1/2 cup Italian seasoned bread crumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta

Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the bread crumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.

While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.

Place hot pasta on serving platter; top with the chicken pouring the sauce overall.

Friday, May 27, 2011


Note: I am posting this as a quick recipe even though it cooks for 9 hours in a slow cooker. It only takes minutes to assemble so the preparation is quick and the meal it is ready when you get home.

2/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder

In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.

In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.

Cover the ribs and cook on low heat for 9 hours or until the meat is tender.

Yield: about 12 servings.


1 tub frozen whipped topping, thawed
1 small carton large curd cottage cheese
1 can (11-oz) mandarin oranges, drained and chopped
1 small can crushed pineapple, drained
1 pkg (4-serving size) orange gelatin

In a large mixing bowl, mix together the cottage cheese and the thawed whipped topping. Add the dry gelatin and still until it is totally dissolved. Add the pineapple and oranges; mix well. Refrigerate until serving time.

Wednesday, May 25, 2011


This pie needs to chill after being prepared. But it goes together very easily and quickly. This is a great "no-cook" pie!

1 can (14-oz) sweetened condensed milk
1 cup drained crushed pineapple
1 cup coconut
1 cup chopped pecans
1/4 cup lemon juice
1 large carton frozen whipped topping, thawed
2 9-inch pie shells that have been baked and cooled

In a large bowl combine the milk, crushed pineapple, coconut, chopped pecans, and lemon juice together. Gently stir in the whipped topping. Divide the mixture evenly between the two baked pie shells. Chill before serving.

Monday, May 23, 2011


1 lb lean ground meat (beef or turkey)
1 large yellow onion, chopped
1 can (14 1/2-oz)diced tomatoes with Italian seasonings
1 can (6-oz) tomato paste
1/2 cup water
3 1/2 cups uncooked penne pasta
3 cups shredded mozzarella cheese, divided

Prepare the uncooked pasta according to the package directions.

Preheat oven to 350 degrees.

While pasta is cooking, brown the meat and onion in a large skillet until the meat is no longer pink; drain off any excess fat. Return meat and onion to skillet and stir in the tomatoes, tomato paste, and water. Season with salt and pepper to taste. Add some garlic powder, if desired. Cook just until heated through.

Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Combine the cooked and drained pasta with the meat mixture. Stir in 2 cups of the mozzarella cheese. Pour the mixture into the sprayed baking dish. Spread the remaining cup of cheese evenly over the top of the casserole.

Bake uncovered for 20 to 35 minutes or until bubbly and cheese is melted.

Yield: 6 to 8 servings

Thursday, May 19, 2011


Note: This recipe takes a little longer than most on this site and requires more dirty bowls, etc to be cleaned up. But it is a great easy recipe for company or just family dinners. The good part is while it takes a few minutes of prep time, you will have time to clean up and do other things for the 30 to 40 minutes the chicken bakes.

1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry bread crumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves

Preheat oven to 350 degrees.
Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.

In a bowl combine the apricots, cranberries, honey, and ginger; set aside.

Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.

Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place 1/6 of the apricot mixture into the center of each chickn piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.

Yield: 6 servings.

Monday, May 16, 2011


1 large can tuna, drained
1 pkg (10-oz) frozen green peas, thawed
1 cup finely sliced celery
1/2 cup chopped onion
3/4 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/8 tsp garlic powder
1 tsp soy sauce
1/4 cup slivered almonds, optional
1 cup chow mein noodles

Combine all the ingredients, except chow mein noodles, together in a large bowl. Mix well. Chill. Just before serving, add the chow mein noodles.


2 cans fruit cocktail, drained
4 bananas, sliced
4 apples, diced
4-oz shredded coconut
1 tbsp lemon juice
1 cup sour cream

In a large bowl, combine the chopped apples and sliced bananas. Add the lemon juice and toss together well. Add the remaining ingredients and gently toss well to coat. Cover and refrigerate until serving time.

Saturday, May 14, 2011


2 sticks butter
2 cups whipping cream
2 cups grated Parmesan cheese
1 lb fettuccine pasta
1/8 tsp salt
1/8 tsp fresh ground black pepper
fresh basil leaves, chopped

In a large bowl that is heat-proof, place the butter. Using an electric mixer on low speed, beat the butter until smooth. Add the cream and the cheese. Stir mixture with a wooden spoon until well blended; set aside.

Cook the fettuccine pasta according to the package directions. Drain pasta well and promply add to the creamed mixture; toss well to coat pasta. Add the salt and pepper. Sprinkle the basil over the top of the pasta and serve immediately.

Yield: 4 servings

Monday, May 9, 2011


1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup milk
2 1/2 cups sifted powdered sugar

In a saucepan, melt butter; stir in brown sugar. Bring to boiling, stirring constantly. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar and milk. Place saucepan in a larger pan of cold water. Beat until of spreading consistency. If icing becomes too thick, beat in 1 to 2 teaspoons more milk. Use to ice your favorite cake or cupcakes.

Friday, May 6, 2011


1 lb ground beef
1/2 cup chopped onion
2 tsp oregano
1/2 tsp garlic powder
1 tsp basil
1 can (14 1/2-oz)beef broth
1 can (14 1/2-oz)Italian-style diced tomatoes
2 tbsp tomato paste
1 1/2 cups penne pasta, uncooked
1 1/2 cups frozen leaf spinach, thawed and drained
3/4 cup shredded mozzarella cheese

In a large skillet, brown the ground beef with the onion until the beef is no longer pink and the onion is transparent. Stir while cooking to break up beef. Drain thoroughly. Return to skillet.

Add the oregano, garlic powder, and basil to the beef/onion mixture in the skillet; mix together well. Stir in the beef broth, diced tomatoes, and tomato paste; bring to a boil. Stir in the pasta; reduce heat to medium, cover and cook for 10 minutes or until the pasta is almost tender. Stir in the spinach and 1/2 cup of the mozzarella cheese. Cover and cook 5 more minutes or until the pasta is of the desired tenderness.

Sprinkle with the remaining cheese. Replace cover and let stand a couple minutes allowing cheese to soften over the top before serving.

Thursday, May 5, 2011


1 can sliced beets
1/4 cup vinegar
1 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
dash of pepper

Drain the juice from the beets into a saucepan. Add the vinegar, salt, cinnamon, cloves, and pepper into the juice. Bring the mixture to a boil; pour over the beets. Chill and enjoy


1 lb ground beef
2 tbsp all-purpose flour
1 can (14 1/2-oz) onion soup

Brown beef in large skillet, stirring to break up; drain. Sprinkle the flour over the cooked beef, stirring to mix well. Add the undiluted soup and cook until thoroughly heated and slightly thickened.

Yield: Enough to fill 6 to 8 hamburger buns.

Wednesday, May 4, 2011


1 1/2 lbs lean ground beef
1/2 cup chopped onion
1 tsp salt
1/2 cup catsup
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
3 to 4 drops liquid smoke
2 tbsp brown sugar

In a large nonstick skillet, brown the ground beef with the onion and salt. Cook, stirring to crumble, until meat is no longer pink and onion is becoming transparent. Drain off any excess fat, if necessary. Return to skillet and simmer for a few minutes to combine all the flavors. Serve on hamburger buns with your favorite condiments.

Monday, May 2, 2011


1 cup Mandarin oranges, drained
1 cup shredded coconut
1 cup chunk pineapple, drained
1 cup miniature marshmallows
1 cup frozen whipped topping, thawed

Combine the oranges, coconut, and pineapple together; add the miniature marshmallows. Gently fold in the whipped topping. Chill until serving time.