Tuesday, July 31, 2012


2 medium oranges
2 medium blood oranges
1/4 cup honey
1/4 cup orange juice
1/8 tsp cinnamon

Peel the oranges getting off the white pith.  Slice oranges horizontally into 4 or 5 slices.  Place in a shallow baking dish; set aside.

Combine the honey, orange juice, and cinnamon in a small saucepan.  Heat and stir over medium heat until bubbly.  Cook and stir about 3 minutes or until syrupy.  Remove the mixture from the heat and pour over the oranges. 

Yield: 4 servings     

Monday, July 30, 2012


2 squares (1-oz each) unsweetened chocolate
1/4 cup butter
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup semisweet chocolate chips
1/2 gallon vanilla ice cream
1 cup strawberry ice-cream topping
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with aluminum foil and leave foil hanging over by a couple of inches on two opposite ends; set aside.

Heat the chocolate squares and butter in the top of a double boiler over hot water.  Heat, stirring occasionally, until melted.  Remove from the heat and blend well.  Allow to cool slightly.

Using a wooden spoon or a silicone spatula, stir the sugar, egg, and vanilla extract into the chocolate mixture.  Add the flour, stirring just until blended; stir in the chocolate chips.

Lightly spray the bottom of the foil in the baking pan; pour the brownie batter into the pan.  Bake 25 minutes or until the brownies start to pull away from the sides of the pan.  Cool completely on a wire rack.  Lift out the brownies by using the hanging foil as handles.  Cut into squares.

To make sundaes, place a brownie square on a dessert plate.  Top with a scoop of the vanilla ice cream. Spoon strawberry topping over the ice cream.  Sprinkle with chopped nuts.  Repeat process for each sundae.

Saturday, July 28, 2012


1/4 cup butter
1 garlic clove, minced
1/4 cup biscuit-type baking mix
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 pkg (10-oz) frozen peas, mostly thawed
2 cups cooked chicken*, cut-up or shredded
1 can (10 count) refrigerated buttermilk biscuits

In a large saucepan, melt the butter over low heat; add garlic. Whisk in the baking mix, salt, and pepper.  Cook over low heat, stirring until smooth and bubbly.  Remove from the heat and gently stir in the milk using a whisk.  Stir in the peas. Heat the mixture to boiling and boil, while stirring, for 1 minute.  Stir in the chicken and heat through.

Pour the mixture into ungreased 2 1/2-quart casserole dish.  Place the biscuits on top of the hot chicken mixture. 

Place the casserole in the hot oven (425 degrees) and bake until the biscuits are golden brown and casserole is bubbly.

Yield: 4-6 servings

*You can use leftover chicken, canned -drained- chicken, or deli chicken for a quick fix recipe.

Thursday, July 26, 2012


2 cans (5-oz each) chicken, chopped up
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 tsp minced green onion
1/3 cup mayo or mayo-type salad dressing
1 cup crushed potato chips
3 large lettuce leaves
3 large or 6 thin cantaloupe wedges
6 fresh strawberries

In a medium mixing bowl combine the chicken, celery, bell pepper, green onion, and mayonnaise until well blended.  Cover and refrigerate until serving time.

Remove chicken salad from the refrigerator and mix in the potato chips.  To serve place 1/3 of the salad on each lettuce leaf.  Surround with either 1 large or 2 thin melon wedges and a couple of strawberries each.

Wednesday, July 25, 2012


1 block (8-oz) cream cheese, softened
1 jar (5-oz) sharp Old English cheese spread
1 jar (5-oz) cheese spread with bacon
2 tsp chopped onion
1 tsp Worcestershire sauce
1 cup chopped pecans

In a mixing bowl combine the softened cream cheese, both jars of cheese, onion, and Worcestershire sauce.  Mix together well, using hands if necessary.  Form the mixture into a ball and roll in the chopped pecans.  Chill until serving time.

Serve cheese ball with an assorted on whole-grain crackers and/or fresh veggies.

Tuesday, July 24, 2012


2 cups self-rising flour
1/4 cup packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
7 tbsp cold butter, divided
3 tbsp shortening
1 cup mashed sweet potatoes
6 tbsp milk

Preheat oven to 425 degrees.

Combine the four, brown sugar, cinnamon, and ginger in a bowl.  Cut in 4 tablespoons butter and the shortening until the mixture resembles coarse crumbs.

In a separate bowl, combine the sweet potatoes and milk; stir into the crumb mixture just until combined.  Turn mixture out onto a floured surface; knead 10 times.  Roll out to a half-inch thickness.  Using a biscuit cutter or a 2 1/2" lip of a glass, cut out the biscuits.  Gather scraps and reroll and cut.  Place biscuits on an ungreased baking sheet.

Melt the remaining 3 tablespoons of butter and brush over the biscuits.  Bake at 425 degrees for 10 minutes or until golden brown.

Saturday, July 21, 2012


1 can (15-oz) fruit cocktail
1 can (20-oz) chunk pineapple
1 can (20-oz) sliced peaches, drained and chunked
3 bananas, sliced
1 box (4-serving size) instant vanilla pudding mix
1/4 cup Tang drink mix

In a large bowl combine the instant pudding mix and the Tang drink mix.  Add the fruit cocktail, pineapple, and peaches.  Mix together well to dissolve the pudding and Tang.  Add the bananas and stir gently to coat.  Chill until serving time.

Thursday, July 19, 2012


1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
9 cups any variety Chex cereal
1 1/2 cups powdered sugar

In a 1-qt microwavable bowl, mix chocolate chips, peanut butter and butter.  Microwave uncovered on High 1 minute; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.

In large bowl, place cereal.  Pour chocolate mixture over cereal, stirring until evenly coated.  Pour into 2-gallon food storage plastic bag.

Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool for about 30 minutes.  Store in an airtight container in the refrigerator.

Yield: 18 (1/2 cup) servings

Note:  This is a General Mills recipe.


1 1/2 lbs fresh brussels sprouts
1/3 cup butter
2 tbsp fresh lemon juice
1 tsp dill weed
1/2 tsp salt
dash of freshly ground black pepper
2 tbsp finely chopped walnuts or pecans

Bring 1-inch of water to boil in a large saucepan; add brussels sprouts.  When water returns to a boil, cover saucepan, reduce heat and simmer 10 minutes.

Melt the butter in another large saucepan.  Stir in the lemon juice, dill, salt, and pepper; cook stirring for 1 minute.  Drain the cooked brussels sprouts and add them to this saucepan.  Toss to coat well, place in serving bowl and sprinkle with the walnuts or pecans.

Wednesday, July 18, 2012


6 (10-inch) whole-wheat tortillas
1 lb (24 slices) thin sliced ham
2 cups shredded Swiss cheese
3 cups shredded lettuce
1 tomato, diced
1/2 cup diced cucumber or zucchini
2 tbsp chopped green onion including tops
2 tbsp chopped bell pepper

Preheat oven to 350 degrees.

Layer four slices of ham and 1/3 cup of the cheese on each of the tortillas.  Roll up the tortillas and secure with toothpicks (remove before serving!).  Place wraps in an ungreased 11 x 7 x 2-inch baking pan; cover with foil and bake at 350 degrees for approximately 15 minutes or until the cheese is melted.

While wraps are in the oven, combine the lettuce, tomato, cucumber or zucchini, bell pepper, and green onions; set aside.

3/4 cup mayonnaise or salad dressing
3 tbsp milk
2 tsp sugar, omit if using salad dressing
1 tsp yellow mustard
1/2 tsp celery or caraway seed

Whisk dressing ingredients together in a small bowl.

When wraps are removed from oven, unwrap halfway and add the lettuce mixture and dressing; roll back up and serve while hot.
Yield: 6 wraps

Tuesday, July 17, 2012


This is listed on my Quick Fix Recipes because it only takes about 20 minutes prep time.  It does need to bake for half an hour making it completely ready in well less than an hour.  While the casserole bakes you can prepare a salad or steam a vegetable for a completel meal.

1 lb lean ground beef (or chicken, if desired)
1/2 cup chopped onion
1 jar (16-oz) favorite spaghetti sauce
1 can (4-oz) sliced mushrooms, drained
6 oz macaroni, cooked according to package directions; drained
1 cup sour cream
4 oz sliced provolone cheese, sliced
4 oz mozzarella cheese, shredded

Cook beef in a large skillet over medium-high heat until browned, stirring to break up.  When browned, drain well.  Return to the skillet and add the onion; cook for a couple of minutes to soften onion.  Stir the spaghetti sauce and mushrooms into the meat and onion; simmer, uncovered, for about 5 minutes.

Preheat oven to 350 degrees.
Spray an oblong baking dish with nonstick cooking spray.  Spread half the macaroni over the bottom of the pan.  Top with half the sauce mixture topped with half the sour cream.  Layer the provolone cheese over the sour cream.  Repeat the process ending with the mozzarella cheese.  Spray the underside of a piece of foil lightly with nonstick cooking spray and cover the dish loosely.

Bake at 350 degress for 25 minutes.  Remove the foil and bake another 5 minutes.

Yield: 6 servings


1 lb carrots, peeled and chopped
1 medium onion, chopped
1 tbsp butter
4 cups chicken (or vegetable) broth, divided
1/4 tsp tarragon
1/4 tsp freshly ground black pepper
pinch of salt, optional
2 1/4 cups cooked rice
sour cream for garnish
fresh parsley for garnish

In a large saucepan over medium-high heat, cook carrots and onion in the butter 2 for 3 minutes until onion is tender.  Add 2 cups of the broth, the tarragon, pepper, and salt if using.  Reduce the heat and simmer for about 10 minutes; place in food processor (or blender) and process until smooth.

Return the mixture to the saucepan and add the other 2 cups of broth along with the cooked rice.  Cook until heated through.

To serve, dip soup into individual serving bowls and top with a dollop of sour cream and a sprinkle of fresh parsley.

Yield: Serves 4 to 6

Monday, July 16, 2012


1 lb keilbasa, sliced into 1/2-inch thick circles
1 lb boneless skinless chicken, cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped bell pepper
4 garlic cloves, minced
2 tbsp butter
1 can (14 1/2-oz) diced tomatoes with juice
1 can (6-oz) tomato paste
1/2 tsp hot pepper sauce
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/2 lb uncooked shrimp, medium, peeled, deveined
Hot cooked rice for serving

Melt the butter in a Dutch oven; add keilbasa, chicken, onion, celery, bell pepper, and garlic and saute until the chicken is lightly browned. Stir in the tomatoes, undrained, tomato paste, hot pepper sauce, cayenne, garlic powder, and black pepper. Bring mixture to a boil; reduce heat and simmer, covered, about 8 minutes or until chicken is cooked through. Stir in the shrimp, replace lid and cook on low 4 to 5 minutes or until shrimp has turned pink.

Serve over the hot rice in individual bowls.

Yield: 8 servings

Note: This recipe can be cooled and then kept in the freezer for up to 2 months.

Sunday, July 15, 2012


This is a quick fix recipe but does need 2 hours of refrigeration before serving so the flavors can blend.

1 pkg (12-oz) tri-color pasta
1 cup cherry tomato halves
1 small can (3.8-oz) sliced ripe olives, drained well
1/2 cup small fresh broccoli florets
1/2 cup small fresh cauliflower pieces
1/4 cup fresh yellow squash, julienned
1 bottle (12-oz) poppy seed salad dressing
1/4 cup sunflower seeds

Cook the pasta according to package directions with out adding salt or butter.  Drain pasta and rinse with cold water; drain well.

In a large serving bowl combine the pasta, tomatoes, olives, broccoli, cauliflower, and squash.  Drizzle the dressing over the mixture and toss well to coat.  Cover and refrigerate two hours to overnight.

Before serving sprinkle the sunflower seeds over all.

Yield: 4 to 6 servings

Saturday, July 14, 2012


I am including this recipe in my quick fix recipes because it is just that.  It only takes a few minutes of your time to make it.  It does, however, need several hours of refrigeration before serving!

Preheat oven to 325 degrees.

1 1/2 cups crushed vanilla wafer cookies
3 tbsp butter, melted

Combine the cookie crumbs and butter; press onto the bottom of a 9-inch springform pan.

3 pkgs (8-oz each) cream cheese, softened
3/4 cup granulated sugar
1 tbsp vanilla extract
3 large eggs

Beat the cream cheese, sugar, and vanilla in large mixer bowl until well blended.  Add the eggs, one at a time, mixing on low speed after each addition just until egg is blended in.  Pour the filling over the crust.

Bake cheesecake at 325 degrees for 50 to 55 minutes or until the center is just almost set.  Remove from oven and run a thin knife around the rim of the pan to loosen cake.  Allow cake to cool completely in pan placed on a wire rack.

1 pkg (8-oz) cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract
1 carton (8-oz) frozen whipped topping, thawed
fresh blueberries for garnish

Beat the cream cheese, sugar, and vanilla together in a large mixer bowl until well blended.  Using a whisk, stir in the thawed whipped topping.  Spread the topping over the cooled cheesecake.

Garnish with fresh berries (I prefer blueberry; use your favorite).

Friday, July 13, 2012


2 tubes refrigerated crescent rolls
2 pkgs (8-oz each) cream cheese, softened
1 cup mayonnaise
1 packet ranch dressing mix
assorted fresh vegetables, washed, cut-up
grated choice (choose your favorite to go with the vegetables you use)

Press the crescent dough onto the bottom of a cookie sheet that has sides.  Press the dough to close all openings and make a solid dough.  Make at temperature on directions until lightly browned.

While the dough cools, combine the softened cream cheese, mayonnaise, and dressing mix together until well blended.  Spread over the cooled dough.

Arrange the fresh cut-up vegetables over the cream cheese mixture.  Sprinkle the grated cheese over the veggies.

To serve, cut into squares.

Thursday, July 12, 2012


1 carton (16-oz) small curd cottage cheese
1 pkg (3-oz) cream cheese, softened
1/4 cup finely chopped radishes
1/4 cup finely chopped green onion
2 tbsp chopped fresh parsley
1 garlic clove, crushed
1/4 tsp salt
dash of freshly ground black pepper

Combine all ingredients together until well blended.  Chill until serving time.  Serve with fresh vegetables or an assortment of whole-grain crackers.

Yield: 2 1/2 cups

Wednesday, July 11, 2012


4 tubes refrigerated biscuits (regular, not jumbo size)
1 cup granulated sugar
1 tbsp ground cinnamon
1/2 cup pecan pieces
1 1/2 stick butter
1 cup brown sugar
1 tsp ground cinnamon

Preheat oven to 350 degrees.
Grease a tube or bundt pan; set aside.

Quarter each of the biscuits.

Combine the granulated sugar and 1 tablespoon of the cinnamon in a small bowl.  Dip biscuit pieces in the sugar/cinnamon mixture.  Place biscuits into the prepared pan in layers with nuts between layers.

Combine the brown sugar with the teaspoon of cinnamon and sprinkle over all.

Melt the butter and pour over the biscuits, cinnamon and sugar.

Bake at 350 degrees for 30 to 35 minutes until browned.

Pull apart for serving.
Note: File photo.

Tuesday, July 10, 2012


This recipe is from my sister-in-law.

Chicken Salad:
2 cups cubed cooked chicken
1 cup red grapes, halved
1/2 cup chopped celery
1 red apple, unpeeled, finely diced

Combine all ingredients in a medium bowl.

1/2 cup mayonnaise
1 tbsp honey
1 tbsp lemon juice
1/2 tsp celery salt

Mix dressing ingredients together in a small bowl.  Whisk to combine; toss the dressing with the salad ingredients.  Chill until serving time.

Monday, July 9, 2012


1/2 cup plain yogurt
1/4 cup olive oil
2 tbsp bresh chopped basil
2 tbsp red wine vinegar
1 tbsp honey
1/2 tsp salt
dash of freshly ground black pepper

Use a wire whisk to combine all ingredients well.  May be used immediately or cover and chill up to 8 hours.  Allow chilled dressing to stand for a half hour before serving.

Yield: 1 cup

Friday, July 6, 2012


1/2 cup low-fat small curd cottage cheese
1/2 cup whipped cream
1 pkg (4-serving size) orange flavored gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
1 can (8-oz) crushed pineapple, drained

Press cottage cheese through a sieve to smooth and combine with the whipped cream.  Spoon the mixture into 7 parfait dessert glasses.  Chill.

Dissolve the gelatin in the boiling water stirring until gelatin is completely dissolved.  Combine the water and enough ice cubes to 1 1/4 cups; add to the gelatin.  Stir mixture until slightly thickened then remove any remaining ice.

Stir the well drained pineapple into the gelatin and spoon over the chilled cottage cheese mixture.  Chill at least 30 minutes until set.

Wednesday, July 4, 2012


2 cups canola oil
6 corn taco shells
1 cup flour
1 cup milk
2 large eggs
1 lb cooked crabmeat
1 can (4-oz) diced green chiles, drained
fresh chopped cilantro for garnish, if desired

Place the taco shells in a food processor and pulse evenly until ground or place shells in a large ziptop plastic food bag and crush by rolling a rolling pin over the bag.

In a medium bowl combine the crushed taco shells and flour.  Add milk and eggs to the shells and mix well.  Fold in the crab and chiles; let stand 10 minutes.

Place the oil in a large skillet and heat to 375 degrees over medium-high heat. 

Line a platter with a double layer of paper towels to hold fritters after they are removed from the oil.

When the oil reaches 375 degrees, place heaping tablespoonsful of the mixture into the hot oil.  Do this carefully so you don't get burned!  Cook, turning once, for 4 to 5 minutes until golden brown.  Using a slotted spoon, removed to the prepared platter.

Sprinkle with the chopped cilantro when serving, if desired.

Monday, July 2, 2012


1 tbsp canola oil
1 medium onion, chopped
1 can (4-oz) diced green chiles, drained
1 pkg (1lb) frozen hash browns
1/2 lb deli corned beef, diced
3 tbsp taco seasoning
1/2 cup water
1 jar (16-oz) salsa of your choice

In a medium skillet, heat the oil over medium-high heat until hot.  Add the onion and drained chiles; cook, stirring, until the onion is browned and chiles liquid is evaporated.  This should take less than 5 minutes.

In a large skillet, prepare the hash browns according to the package directions.  Once potatoes are cooked through and beginning to brown, add the corned beef and the taco seasoning; toss to coat well.  Stir in the water and add the onion/chiles mixture; stir well.

Serve with salsa.

For breakfast top each serving with a fried egg, if desired.

Yield: 6 servings.