Wednesday, June 29, 2011


Note: i have placed this recipe on my Quick Fix blog because it only requires about 15 minutes to prepare. It does, however, need to freeze for at least 8 hours. It is a great quick and easy make ahead dessert!

2 pkgs (3-oz each) ladyfingers
2 tbsp instant coffee granules
1/4 cup boiling water
3 (1.4-oz) toffee candy bars, divided
1/2 gallon vanilla ice cream, softened
2 tbsp coffee liqueur, optional
1 container (8-oz) frozen whipped topping, thawed

Stand ladyfingers around the edge of a 9-inch springform pan; line the bottom of pan with ladyfingers.

Combine the instant coffee granules with boiling water in a small bowl, stirring constantly until all granules have dissolved; let cool completely.

While coffee cools, chop 2 of the candy bars into small pieces. Stir chopped candy and the cooled coffee into the softened ice cream. Spoon into the pan over the lady fingers in bottom. Cover with plastic wrap and freeze for at least 8 hours.

Stir the liqueur, if using, into the thawed whipped topping. Dollop around the edge and one dollop in center of the frozen dessert.

Chop the 3rd candy bar and sprinkl over the top of the ice cream mixture. Using a knife dipped in warm water, cut into thin wedges to serve. Store any leftovers in freezer.

Monday, June 27, 2011


1 pork tenderloin, approx. 1 lb
1 tbsp smoked paprika
1/4 tsp salt
1 1/2 tsp brown sugar
1 1/2 tsp granulated sugar
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp fresh ground black pepper
1/2 tsp garlic salt

Preheat oven to 425 degrees.

In a small bowl combine the paprika, salt, brown sugar, granulated sugar, chili powder, ground cumin, pepper, and garlic salt thoroughly. Rub this mixture over all the tenderloin. (If you have leftover rub, store in an airtight container for another use.) Place the tenderloin in a shallow roasting pan and bake for approximately a half hour or until a meat thermometer inserted in the thickest part reads at least 160. Let tenderloin rest about 5 minutes before slicing to serve.

Sunday, June 26, 2011


3 cups water
1 pkg (8-oz) egg noodles
1 cup frozen mixed vegetables
1 can condensed cheddar cheese soup, undiluted
1 can (9-oz) tuna, drained and flaked
1/2 cup milk
1/4 tsp black pepper

In a medium saucepan bring water to a boil; add noodles stirring well. Cover and let simmer 5 minutes or until almost tender, stirring a couple of times. Add the frozen vegetables and cook another 5 minutes until crisp tender. Stir in the undiluted soup, tuna, milk, and black pepper. Heat until thoroughly heated through. Let stand a few minutes for sauce to thicken.

Yield: 6 servings of 1 cup each
NOTE: Canned chicken may be substituted for the tuna.

Saturday, June 25, 2011


1 lb fresh green beans, whole
1 teaspoon salt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
2 green onions, thinly sliced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Lettuce leaves, if desired
Shredded Mexican Blend cheese for garnish, if desired

In a saucepan with a small amount of water to steam, place the green beans and salt. Cover and cook 7 to 8 minutes until crisp tender. Immediately drain and rinse in cold water. Drain from cold water once cooled.

In a bowl large enough to toss the green beans, combine he oil, lemon juice, green onions, pepper and paprika. When well combined, add the green beans and toss to coat well. Serve on a bed of lettuce leaves, if desired. Sprinkle with the cheese for color and flavor, if desired.

Yield: 6 servings

Friday, June 24, 2011


1/2 cup honey
1/4 tsp paprika
1/4 tsp curry powder
1/8 tsp ground ginger
1/4 tsp ground cinnamon
2 lbs lean ground beef
1/4 cup low-sodium soy sauce
1 can (23-oz) sliced pineapple, drained
8 hambuger buns or sandwich rolls, split, buttered, and toasted
Lettuce leaves, optional

In a large bowl combine the honey, paprika, curry powder, ground ginger, and ground cinnamon. Add the ground beef to the mixture and mix together well. Shape into 8 equal patties.

Grill hamburgers over medium-hot heat 3 to 4 minutes per side. Brush with the soy sauce and grill another 5 or 6 minutes until juices run clear or burgers are done to suit you. Baste and turn a couple of times during this cooking. Shortly before burgers are done, grill the pineapple slices until browned, turning once to brown each side.

To serve, place burgers and pineapple slices on the toasted buns or rolls and add a lettuce leaf if desired.

Thursday, June 23, 2011


I have listed this recipe as a quick recipe because it is quick to make. It does, however, require chilling time!

1 cup granulated sugar
1/4 cup cornstarch
1 1/4 cups milk (evaporated milk makes a richer pie)
3 large egg yolks
2/3 cup lime juice
1/2 stick of butter, cut up
2 teaspoons lime zest
1 cup sour cream
1 (6-oz) ready-made graham cracker crust
Whipped cream for garnish
Thin lime slices for garnish

In a medium, heavy-bottomed saucepan mix sugar and cornstarch together. Whisk in the milk until smooth; add egg yolks and continue to blend until blended in. Stir in the lime juice. Add butter and whisk constantly over medium heat 7 to 9 minutes, just until boiling. Remove from the heat and stir for 1 minute. Stir in the zest until blended. Cover filling with plastic wrap and refrigerate 1 hour. Gently whisk in the sour cream until well blended. Pour filling into the pie shell. Cover with plastic wrap or the lid from crust and refrigerate at least 6 hours. Before serving, garnish with whipped cream and thin lime slices if desired.


2 pkgs (6-oz each) buttermilk cornbread mix
1 cup shredded Mexican-blend cheese
1/4 cup finely chopped green onion, white and tops
1 tbsp butter
1 1/3 cups milk

Preheat oven to 450 degrees.

In a large bowl combine the cornbread mix, cheese, and green onions; set aside.

Melt butter in an 8-inch baking pan in the 450 degree oven for 3 to 4 minutes until lightly browned. Tilt the pan to completely coat the bottom.

Add the milk to the dry mixture and stir just until blended. Pour the batter into the hot buttery pan.

Bake at 450 degrees for 18 to 20 minutes until golden brown and starting to pull away from the sides of the pan.

Wednesday, June 22, 2011


1 pkg (4-serving size)vanilla instant pudding mix
1 1/2 cups cold milk
1/2 cup frozen whipped topping, thawed
1 pkg (4-serving size)orange flavored gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes

Prepare the pudding mix according to the package directions using only 1 1/2 cups of milk. Let stand 5 minutes. Fold into the whipped topping. Spoon into 8 dessert glasses or cups. Chill.

Dissolve the orange gelatin in the boiling water, stirring until gelatin is completely dissolved. Combine the cold water and enough ice cubes to make 1 1/4 cups. Add the ice water to the gelatin; stir until thickened. Remove any remaining ice.

Beat the gelatin with an electric mixer until doubled in volume. Spoon over the pudding.

Note: Garnish with a dollop of whipped cream and a thin orange slice, if desired.

Tuesday, June 21, 2011


1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4

Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.

Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.

Saturday, June 18, 2011


This pie is in the "Quick Fix" catagory because it is very easy and quick to make. It also only needs about a half hour in the oven. It does, however, need a couple of hours to chill before serving.

22 Ritz crackers
3/4 cup sugar
3 egg whites beaten stiff with 1 tbsp baking powder
1 cup coconut
1 tsp vanilla
1 cup nuts
Whipped cream for topping
Grated Sweet German Chocolate for garnish

Slowly add the sugar and vanilla to the beaten egg whites. Fold in the crackers, coconuts, and nuts. Spoon into a pie plate. Bake at 350 degrees for 25 to 30 minutes. Cool on a wire rack. When cool, add the whipped cream and sprinkle enough of the German Chocolate over the top to pretty well cover. Chill in refrigerator for at least 2 hours before serving.

Monday, June 13, 2011


1/2 cup butter, melted
2 eggs
2 cups firmly packed brown sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup finely chopped pecans

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with nonstick cooking spray.

In a large mixer bowl, beat eggs until light and foamy with electric mixer. Beat in sugar, vanilla, and butter until creamy.

Combine flour with baking powder and salt. Add to the egg mixture; mix at low speed until blended. Stir in nuts at low speed. This makes a stiff batter.

Spread evenly in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until the top is a light golden brown. Cool in pan 10 to 15 minutes. Cut into 24 bars.


This is from my vintage recipe collection.

2 cans (6 1/2 or 7-oz each) tuna, drained and flaked
1/3 cup mayonnaise
2 teaspoons lemon juice
shredded lettuce
1 large tomato, sliced
4 hard cooked eggs, finely chopped

Combine the tuna, mayonnaise and lemon juice together and chill. Place shredded lettuce on 6 salad plates; top each with tomato slice and a sixth of the tuna salad mixture. Sprinkle chopped egg around the rim of lettuce. Top with Pirate's Dressing; recipe follows.


1 cup mayonnaise
1/2 cup tomato catsup
1/2 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon sweet pickle relish
dash salt
dash pepper

Combine all the ingredients together well and chill.
Yield: approximately 2 cups dressing. Store in refrigerator.

Sunday, June 12, 2011


1/3 cup instant cocoa mix
1/4 cup instant coffee powder or granules
4 cups boiling water
whipped cream for topping

In a heatproof container, mix the instant cocoa mix and the instant coffee until combined well. Pour the boiling water over the cocoa-coffee mix; stir until dissolved. Pour into 4 to 6 coffee cups, depending on size. Top each coffee with some whipped cream. Lightly dust with unsweetened cocoa, if desired.

Saturday, June 11, 2011


This salad is perfect for picnics as it has no mayonnaise and will keep well. It is a great make-ahead salad.

1 medium cucumber, quartered and sliced
1 medium tomato, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped sweet onion
2 tbsp lime juice
2 tbsp red wine or cider vinegar
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, combine the cucumber, tomato, bell pepper, and onion.

In a small bowl, combine the lime juice, vinegar, dill, salt, and pepper with a wire whisk. Pour the dressing over the vegetable mixture in the large bowl; toss to coat all vegetables. Cover and refrigerate 15 minutes before serving.

Note: Best to serve with a slotted spoon.

Yield: 4 servings.


1 roll refrigerated sugar cookie dough
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 tsp vanilla
fresh fruits of your choice

Completely cover a pizza pan with the cookie dough and bake it according to the package directions. Cool completely.

Beat the cream cheese, sugar, and vanilla together until creamy and smooth. Spread mixture over top of the cooled pizza cookie. Arrange the fresh fruit in a pretty fashion over the top of the cream cheese mixture. Chill before serving to allow the cream cheese layer to set.


1 lb large fresh mushrooms
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Pepperidge Farms Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten

Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.

Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.

Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.

Yield: approximately 18 mushroom caps.


1 boneless sirloin steak, 1-inch thick
2 tbsp Worcestershire sauce
3/4 cup catsup
1 medium yellow onion, chopped fine
1/4 cup water
1/4 cup butter
1 tbsp vinegar
1 tsp lemon pepper
1 tsp dry mustard
1/4 tsp cayenne
couple drops hot pepper sauce, optional

In a small saucepan combine the Worcestershire sauce, catsup, onion, water, butter, vinegar, lemon pepper, dry mustard, cayenne, and hot pepper sauce, if using. Bring the mixture to a boil, lower heat to simmer and cook for 10 minutes.

Place the steak over medium hot coals on outside grill or hot inside grill. Grill steak until done to suit taste, usually about 15 to 20 minutes. Turn steak only once while cooking. Brush the cooked side frequently with sauce while second side cooks. Remove from heat and allow steak to rest for a couple of minutes.

To serve, slice steak into thin slices and serve with the remaining sauce.


1 1/2 lbs lean ground beef
1 egg
1 tbsp diced onion
3/4 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
2 tbsp canola oil
1/2 lb sliced fresh mushrooms
1 1/2 cups water
2 tbsp all-purpose flour
1/4 cup cooking sherry or wine
1/2 tsp paprika
1 cup sour cream
Hot buttered noodles, optional
parsley for garnish

In a large bowl mix the ground beef, egg, onion, bread crumbs, pepper and salt. Shape mixture into 1-inch meatballs. Heat the oil in a large skillet and brown the meatballs well on all sides; remove to a bowl when browned.

Discard fat from skillet except for 2 tablespoons. Add the mushrooms to the reserved drippings and cook until tender, about 5 minutes. Blend the water and flour until smooth. Return the meatballs to the skillet with the mushrooms. Stir in the flour/water mixture, sherry, paprika, and 1/2 tsp salt. Heat to boiling, reduce heat and simmer mixture for 10 minutes. Stir occasionally during the cooking time. Stir in the sour cream and heat thoroughly but do not boil.

Serve over the hot buttered noodles and garnish with a sprig of parsley, if desired.


1 cup packaged pancake mix
1 tsp ground cinnamon
1 cup milk
1 egg
1 tbsp canola oil
1 medium pear, cored and chopped
3/4 cup uncooked oats
2 tbsp chopped toasted pecans
Chopped toasted pecans for garnish, if desired

In a large mixing bowl, stir together the pancake mix and cinnamon.

In a medium mixing bowl, combine the milk, egg, and oil; mix well. Add to the pancake/cinnamon mix in the large bowl. Stir with a wire whisk just until combined. Gently stir in the pear, oats, and pecans. Let stand a minute or two to thicken.

To cook the pancakes, get griddle or large skillet hot and lightly oil bottom. Pour pancake batter onto the griddle and cook until the edges started to bubble. Turn pancakes and cook until cooked through. Serve with warm maple syrup and garnish with chopped pecans, if desired.

Thursday, June 9, 2011


4 cups chicken broth
1/4 tsp fresh ground black pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup uncooked egg noodles
1 cup cooked and cubed chicken

In a 2-quart saucepan over medium-high heat, bring the broth, pepper, carrots and celery to a boil. Stir in the noodles and chicken. Reduce heat to medium and cook about 10 minutes or until the noodles are tender.

Yield: 4 servings
Per serving: 103 calories, 3 g (1 sat) fat, 40 mg cholesterol, 1010 mg sodium, 6 g carbs, 1 g fiber, 12 g protein
Note: Above nutritional information based on regular chicken broth.

Friday, June 3, 2011


2 sweet potatoes
4 Yukon Gold potatoes
8 new red potatoes
1/4 cup + 2 tbsp extra-virgin olive oil
1 tsp dried tarragon*
1/8 tsp salt
1/8 tsp black pepper

Preheat oven to 425 degrees.

Peel and cube the sweet and Yukon Gold potatoes. Scrub the red potatoes and cut into cubes. Place potatoes in a large saucepan with enough water to cover them. Lightly salt. Cover potatoes and bring to a boil. Boil for 3 minutes. Drain thoroughly in a colander.

Place the potatoes on a large nonstick cookie sheet with sides. Do not layer potatoes. Drizzle the olive oil over the potatoes and sprinkle with the tarragon, salt, and pepper.

Roast potatoes at 425 degrees for about 25 minutes. Serve hot.

*May substitute rosemary.

Thursday, June 2, 2011


2 cups low-sodium chicken broth, divided
1/4 cup cornstarch
3 tbsp soy sauce
1/2 tsp ground ginger
1 lb boneless skinless chicken breasts cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup snow peas
1 1/2 cups cashews
Hot cooked brown rice

In a skillet, over medium-high heat, heat 3 tablespoons of the broth.

Combine cornstarch, soy sauce, ginger, and the remaining chicken broth, stirring until smooth; set aside.

Add the chicken to the skillet; stir-fry over medium heat until all the pink has disappeared. This should take about 3 to 5 minutes. Remove chicken from the skillet and keep warm.

Add the garlic, carrots, and clery to the skillet and stir-fry about 3 minutes. Add the broccoli and snow peas; stir-fry another 4 to 5 minutes or until just crisp tender.

Stir the broth mixture and add to the skillet along with the chicken. Cook, stirring for a couple of minutes. Stir in the cashews. Serve over the hot brown rice.

Yield: 4 servings.

Wednesday, June 1, 2011


This recipe goes together quickly which is why I have posted in this Quick Fix recipe blog. It does, however, need to chill for about 4 hours before serving.

1/2 cup chopped pecans
1/3 cup butter
1/3 cup firmly packed light brown sugar
1 ready-made graham cracker pie crust

2 envelopes whip topping mix
2 3/4 cups cold milk, divided

1 tsp vanilla extract
2 pkgs (4-serving size each) Vanilla Flavor Instant Pudding and Pie Filling Mix

In a small saucepan, heat the nuts, butter, and brown sugar together until the butter and sugar are melted and the mixture comes to a boil. Boil for 30 seconds. Spread the mixture over the bottom of the prepared pie shell and allow to cool.

In a large mixing bowl, beat the whipped topping mix with 1 cup of the milk and the vanilla extract with electric mixer on high speed. Beat for about 6 minutes or until the topping becomes thick and forms soft peaks. Add the remaining 1 3/4 cups of milk along with the pudding mix; blending on low speed. When combined, beat on high speed for 2 minutes, scraping bowl down occasionally.

Spoon the filling into the crust atop the praline layer. Refrigerate for at least four hours or until serving time. Before serving, add a dollop of whipped cream and/or a pecan half to each wedge for garnish.