Sunday, December 30, 2012


My cousin Robin gave me this recipe.  I like it because it also uses taco cheese blend.

1 lb bulk sausage
3 1/2 cups Bisquick
4-oz shredded taco cheese
6-oz shredded cheddar cheese

Combine all ingredients and mix well - may even have to use hands.  Shape into balls.  Bake at 350 degrees for 15 - 20 minutes.  Makes 40 balls about the size of a walnut.

Saturday, December 29, 2012


2 large eggs, boiled, peeled, chopped
3/4 lb lean (previously cooked) ham, chopped
1/4 cup sweet pickle relish
2 celery ribs, sliced down the middle then sliced thin
2 tbsp fresh chopped parsley
1 tbsp lemon juice
1/4 cup mayonnaise
12 slices whole-wheat sandwich bread
6 lettuce leaves

In a large bowl combine the eggs, ham, relish, celery, and parsley.  Gently toss in the lemon juice and mayonnaise until blended.

To make 6 sandwiches, lay out 6 slices of the bread.  Place a lettuce leaf atop each slice.  Spread about a third of a cup of the ham and egg mixture over the lettuce and top with one of the remaining bread slices.  Cut sandwiches diagonally and place on serving plate.

Note: If you hold the sandwiches together with picks, as I have shown here, be sure picks are removed before eating.  One can choke to death form getting a pick in their throat!

Friday, December 28, 2012


4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes.

Remove from skillet to a plate and cover with foil; set aside.

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken.

Yield: 4 servings.

Serving suggestions: Serve with potatoes or rice and steamed broccoli.


So simple and so healthy.

1 lb tilapia
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper
pinch of salt
1 tbsp fresh lemon juice

Spray a large nonstick skillet with canola oil cooking spray; heat over medium-high heat.

Sprinkle the garlic powder, pepper, and salt over the tilapia.

Place the tilapia into the hot skillet and cook until opaque, about 4 minutes per side.  Fish is done when it flakes with a fork.

Before serving, sprinkle the lemon juice over the fish.

Yield: 4 servings

Serving suggestion: Serve with cooked brown rice and a green salad.

Thursday, December 27, 2012


1 pkg (8-oz) risotto mix (your choice of flavor)
2 tbsp olive oil
1/2 cup chopped tomato
1/4 cup jarred roasted red peppers, drained and chopped
1/2 cup shredded baby arugula
4-oz mozzarella, diced
1/4 cup balsamic vinaigrette
salt to taste
pepper to taste
1/2 cup Panko plain bread crumbs
2 tbsp grated Parmesan cheese
1 1/4 lb boneless, skinless chicken breast, pounded into thin patties
1 garlic clove, minced

Prepare the risotto according to the package directions, using 1 tablespoon of the olive oil.

In a bowl mix together the tomato, red peppers, arugula, mozzarella, vinaigrette, salt, and pepper.

Mix the bread crumbs and 1 tablespoon of the Parmesan cheese.  Dip the chicken in the crumb mixture.

Warm the remaining tablespoon of oil in a skillet over medium heat.  Cook the chicken until golden, 7 to 10 minutes, turning once.

When the risotto is almost done, stir in the garlic and the remaining 1 tablespoon of the Parmesan cheese; cook for 3 minutes. 

Serve the chicken atop the risotto and top with the tomato mixture.

Yield: 4 servings

Wednesday, December 26, 2012


This recipe was given to me by a cousin many years ago.

4 cup Bisquick
2 tbsp sugar
1 (12-oz) can beer

Mix all ingredients, beat vigorously 30 seconds.  Fill 24 hot, greased muffin cups 2/3 full.  Bake approximately 15 minutes at 400 degrees.


1 1/2 lb fresh broccoli
2 cups water
1 pint half & half cream
1 lb Velveeta-type cheese
3/4 tsp salt
1/2 tsp pepper
1/2 cup cornstarch mixed with 1 cup water

Wash broccoli and steam until tender. 

Meanwhile, place cream and water in the top of a double boiler.  Add cheese, salt and pepper.  Heat over hot water until all the cheese is melted. 

Chop the broccoli and add to the cheese mixture. 

Stir the cornstarch and water together in a small bowl until smooth.  Add mixture to the cheese mixture, stirring constantly.  Heat over simmering water until the soup thickens.

Tuesday, December 25, 2012


1 box yellow cake mix (2-layer size)
4 large eggs
3/4 cup canola oil
1/2 can (regular size) crushed pineapple with juice

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan and set aside.

Combine all ingredients in mixer bowl.  Beat for 4 minutes on medium speed.

Pour batter into the prepared pan and bake at 350 degrees for 30 minutes or until cake tests done.

Cool in pan.  When cake is cool, frost with the following:

Coconut-Pineapple Frosting

1//2  can (left over from cake batter) crushed pineapple with juice
1/2 cup butter
1 box (1 lb size) powdered sugar
1 can coconut

In a 2-quart saucepan combine the pineapple with juice and the butter; heat over medium-low heat until the butter melts then boil gently for 3 minutes.

Remove pan from the heat and add the powdered sugar and coconut.

Poke holes in the cake and pour the hot frosting over the cake.


Merry Christmas to all my readers and followers of Quick Fix Recipes.  As a Christian I want to share my joy of this special day with you.  I realize I have readers from around the world.  If you do not celebrate Christmas, please do not be offended but realize this is a special day to me.  Here is my Texas Christmas card to you wherever you are in our wonderful world.

Sunday, December 23, 2012


6 cups fresh corn kernels (or frozen corn)
8 slices bacon
1 cup diced onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 block (8-oz) cream cheese, cubed
1/2 cup cream
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper

In a large skillet, over medium heat, cook the bacon slices until crisp; remove and drain on paper towels.

Save two tablespoons of the bacon drippings in the skillet; discard remaining drippings or save for other uses.  Coarsely crumble the bacon; set aside.

Add the corn, onion, and all the bell peppers to the skillet.  Cook in the hot drippings for 6 to 8 minutes over medium-high heat, or until tender.  Add the cream cheese and cream; stir until cream cheese melts.  Stir in the sugar, salt, and pepper.

Transfer the corn mixture to a serving bowl and sprinkle the crumbled bacon over all.

Saturday, December 22, 2012


1 can (10 3/4-oz) condensed Cheddar cheese soup
1/2 cup your favorite salsa
1/2 lb ground beef, browned until no longer pink, optional
1 bag (10-oz) tortilla chips
1 large tomato, diced
2 green onions, sliced
1 small can sliced ripe olives, drained well
1 medium-size green bell pepper, finely chopped

Combine the soup and salsa in a saucepan over medium heat.  Heat until the mixture is hot and bubbly, stirring often.

Arrange the tortilla chips on a large shallow, not totally flat!, platter.  Sprinkle the beef over the chips, if using.  Pour the sauce over all.  Sprinkle the tomato, onions, olives, and bell pepper over the top.

Friday, December 21, 2012


3 cups granulated sugar
1/2 cup orange juice
1/2 cup water
1 pkg (12-oz) semisweet chocolate chips
1 tbsp grated orange rind
4 cups coarsely chopped walnuts

In a large saucepan, combine the sugar, orange juice and water.  Cook the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture boils.  Cook until the mixture reaches 234 degrees on a candy thermometer (soft ball stage), stirring occasionally.  Remove mixture from the heat and stir in the chocolate chips and orange rind.  Stir until the chocolate is all melted.  Stir in the walnuts.

Pour the candy into the prepared pan; set aside to cool.

Cut the cooled candy into 1-inch squares.

Candy may be stored in an airtight container at room temperature.

Yield: 9 dozen candy squares.

Thursday, December 20, 2012


This makes 1/4 cup of mix and should be packaged in a small ziptop baggie or airtight jar.  A baby food jar works great.

1 1/2 tbsp dried parsley
1 tbsp (or less) salt
1/2 tbsp dried chives
1/4 tbsp dried oregano
1/4 tbsp dried tarragon
1/2 tbsp garlic powder
1/2 tbsp lemon pepper

Blend all ingredients together and package in small jar or ziptop bag.

To make Ranch Dressing:
1 tbsp Ranch Dressing mix
1/2 cup mayonnaise
1/2 cup buttermilk

Whisk the ingredients together in a small bowl.  Refrigerate for an hour before serving.


3 cups all-purpose flour
1 cup buttermilk powder
1 1/2 tbsp baking powder
1/2 tbsp cream of tartar
3/4 cup brown sugar
1 tsp salt
1/2 cup shortening
1/2 cup candied ginger, finely chopped

Sift the dry ingredients together.  Cut in the shortening with a pastry cutter until the mixture resembles fine crumbs.  Add the candied ginger.  Divide into 2-cup portions.  Package each portion in a pint jar.  Attach the following instructions.

1 jar (2 cups) Candied Ginger Scones Mix
1 egg
1/3 cup light cream

Preheat the oven to 400 degrees.

Place the scone mix in a large bowl.  Lightly beat the egg and add to the mix.  Add the cream and stir until mixture forms a ball.  Be careful not to overmix.

Turn the dough out on a lightly floured surface and pat to a 3/4-inch thickness.  Cut the dough into 12 equal pieces.  Arrange 2-inches apart on an ungreased baking sheet.  Bake for 10 to 15 minutes until lightly browned.


1 lb bulk sausage
2 cups self-rising flour
1 brick (8-oz) cream cheese, softened
1 stick butter, softened

In a mixing bowl combine the flour, cream cheese, and butter together to form a dough. Roll out the dough to form a rectangle.

Meanwhile, lightly fry the sausage, stirring to crumble, just until almost cooked and the fat is cooked out; drain.  Sprinkle the sausage over the dough then roll up jelly-roll style.  Refrigerate overnight.  Remove from the refrigerator and slice.  Bake on a cookie sheet that has sides for 12 to 15 minutes at 450 degrees.

Note: This is a great make ahead item for breakfast or brunch.  Make and refrigerate the night before then bake for a few minutes and breakfast is ready.


As many of you may know, I am a big Southern Gospel Music fan and Sue Dodge is one of my favorites.  Here is one of her favorite recipes she shared with the public some years ago.  She said these taste like a chocolate toffee bar - yum!  This recipe goes together in a matter of minutes but does need to chill for a few hours before ready to serve.

1 tube package saltine crackers
1 cup butter (do not use a substitute)
1 cup granulated sugar
1 pkg (12-oz) milk chocolate chips
spray-on cooking oil

Preheat oven to 350 degrees. 

Line a cookie sheet that has sides with aluminum foil.  Lightly spray the foil with the cooking spray. Arrange the saltines in a single layer over the foil.

In a medium saucepan, combine the butter and sugar and cook to a boil.  As soon as it reaches a bubbling boil, remove from the heat and gently pour over the crackers. 

Bake for 10 minutes or until golden brown at 350 degrees.

Remove from oven and rearrange any crackers that may have moved around.  Immediately scatter the chocolte chips evenly over the top.  Spread the melting chips with a knife so they cover the crackers.

Refrigerate for a few hours then break into pieces before serving.

Wednesday, December 19, 2012

I Love These Stoneware Bakers

I found a great price on some stoneware bakers that I am going to share with you.  Personally, I love stoneware bakers as they bake and brown so evenly.  If you are interested in these, you only have a few days to take advantage of the $19.99 price for the set of two.  This offer is good until the end of the year.  I love the red, that's what I have, but they are also available in other colors.  If you are interested, click on the link I have added to the column on the right.  Scroll to the bottom of that page and you will find them there.  I apologize for the short notice.  I just discovered the sale today.


4-oz reduced-fat cream cheese, softened
1 tsp vanilla extract
1/2 tsp butter flavoring
3 to 3 1/2 cups powdered sugar
food coloring as desired

In a large mixing bowl beat the cream cheese, vanilla, and butter flavoring with electric mixer on medium speed until the mixture is very smooth.  Gradually beat in the powdered sugar to make icing of a spreading or piping consistency.  If desired, stir in food colorings.

Variations: Chocolate - Beat in 2 tablespoons of unsweetened cocoa powder in the first step.

Mint: Substitute a 1/2 tsp of mint extract for the butter flavoring.

Yield: About 1 1/4 cups icing or enough for approximately 5 dozen cookies.

Allow icing to dry before stacking or storing cookies.

Tuesday, December 18, 2012


1 tbsp butter
1/2 medium-sized onion, diced
1 large garlic clove, minced
2 pkgs (10-oz each) frozen chopped spinach, thawed
2-oz cream cheese, softened
1 tbsp flour
1 large egg
1/4 tsp salt
couple grinds of freshly ground black pepper
1/2 cup milk
1/2 pkg (8-oz size)  shredded Cheddar cheese
1/2 cup fine dry breadcrumbs
1 1/2 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly spray an 11x 7-inch baking dish with canola oil cooking spray; set aside.

Melt the tablespoon of butter in a large nonstick skillet over medium heat; add onion and garlic.  Saute the onion and garlic 6 to 8 minutes or until tender.

Drain the spinach well in a colander.  Press or squeeze any remaining water out of the spinach.

In a large mixing bowl, blend the cream cheese and flour together until smooth..  Whisk in the egg, salt, and pepper.  Slowly whisk in the milk until blended well.  Add the spinach, onion/garlic mixture, and the cheese; stir to combine.  Spoon into the prepared baking dish.

Combine the breadcrumbs and the melted butter in a small bowl tossing well to coat crumbs. Sprinkle over the casserole.

Bake uncovered for 30 to 35 minuts at 350 degrees.

Yield: 8 to 10 servings.


8-oz bow tie pasta
1/3 cup cornmeal (yellow preferably)
3 tbsp Creole seasoning
Canola oil

Cook the pasta according to package directions, omitting the salt.  Drain well and blot dry with paper towels.

In a large bowl combine the cornmeal and seasoning.  Toss pasta, a handful at a time, in the mixture to coat; shake off excess.

In a Dutch oven, pour oil to a depth of 2-inches.  Over medium heat, heat the oil to a temperature of 375 degrees.

Fry the pasta in batches 3 to 4 minutes or until golden brown; drain on paper towels.

Cool completely and store in an airtight container for up to a week.

Note: This is a recipe from Southern Living a few years ago.


4 cans (29-oz each) cut yams, well drained
1 cup firmly packed brown sugar*
1/2 stick butter, melted
1 tbsp vanilla extract
1 1/4 tsp ground cinnamon
12 large marshmallows, if desired

Preheat oven to 425 degrees.
Lightly spray a 9 x 13-inch baking dish or pan with nonstick cooking spray.

Arrange the well drained yams in the bottom of the prepared dish or pan.  Sprinkle the brown sugar evenly over the yams.

Combine the melted butter, vanilla extract and the cinnamon; drizzle over all. 

Bake the uncovered yams for 20 minutes at 425 degrees.  Sprinkle the marshmallows over the yams and bake another 5 minutes to brown marshmallows.

Remove from oven and let stand for 10 minutes before serving.

Yield: 10-12 servings.

For diabetics or anyone watching their sugar intake, you can substitute 2/3 cup Splenda Brown Sugar Blend.


2 cups sugar
1 1/2 cups unsweetened cocoa
dash of salt
7 cups milk
7 cups strong brewed coffee
1 tbsp vanilla extract
Marshmallow creme for topping, optional

In a Dutch oven, combine the sugar, cocoa, and salt; whisk in the milk and coffee until smooth.  Cook over medium heat, stirring often, for approximately 20 minutes - just until bubbles appear.  Do Not Boil! Remove mixture from the heat and stir in the vanilla.

Ladle into cups or mugs and top each with a spoonful of marshmallow creme, if desired.

Yield: 15-16 cups

Monday, December 17, 2012


4 cups sliced (1/2-in thick slices) celery
1/4 tsp salt
1 can cream of chicken soup
1/2 cup sliced water chestnuts, drained
1/4 cup sliced blanched almonds
2 tbsp chopped pimiento
1/2 cup fine bread crumbs
2 tbsp butter, melted

Preheat oven to 350 degrees.
Butter a 2-quart casserole dish; set aside.

Put celery in a saucepan and just cover with water; add salt.  Cook just until celery is crisp tender; drain.

Combine the celery, soup, water chestnuts, almonds, and pimiento to blend well.  Pour into the prepared casserole dish.

Sprinkle the bread crumbs atop the casserole and drizzle with the melted butter.

Cover and bake at 350 degrees for 30 minutes or until bubbly and heated through.

Yield: 4 to 6 servings

Friday, December 14, 2012


2 lbs lean ground beef
1 jar (2 lb 13-oz) pasta/spaghetti sauce
4 cups water
1/4 cup chopped green bell pepper
1 pkg (16-oz) uncooked elbow or rotini pasta
1 cups shredded mozzarella cheese

Brown the ground beef in a skillet, stirring to break up; drain in a colander.

Place the meat into a 6-quart saucepan and stir in the pasta sauce and water.  Add the bell pepper; bring mixture to a boil.  Stir in the pasta and return to a boil.  Reduce the heat and cook, uncovered, stirring occasionally.  Cook for approximately 15 minutes or until the pasta is tender.

Remove from the heat and sprinkle the cheese over all.  Allow to stand a few minutes until the cheese melts.

Yield: 6 to 8 servings

Thursday, December 13, 2012


The late gospel music singer and minister shared this recipe of his wife's several years ago.  It is easy and tasty.

1 stick butter
1 tsp salt
2 cups sharp cheddar cheese
dash of red pepper to taste
1 1/2 cups all-purpose flour

Grate cheese and mix other ingredients until dough can be rolled.  (A food processor makes this so easy.)  Roll out and cut with a small biscuit cutter.

1 pkg (8-oz) chopped dates
1/4 cup water
1/2 cup light brown sugar
1/2 cup chopped walnuts

Cut dates into small pieces and mix with the water and sugar and cook until thick and fairly dry.  Cool; add walnuts. 

To assemble, put a small amount of the filling on half the cheese biscuit.  Fold over the other side and mash edges together.  Bake at 325 degrees for 15 to 20 minutes.

Yield: 2 to 3 dozen

Wednesday, December 12, 2012


2 dozen large eggs
1/2 cup milk
1/4 cup whipping cream
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp bottled hot sauce
4 tbsp butter, divided
1 large tomato chopped
1/3 cup chopped fresh chives
1/4 cup chopped fresh parsley

In a large mixing bowl whisk together the eggs, milk, cream, salt, pepper, and hot sauce.

In a large nonstick skillet, over medium heat, melt 2 tablespoons of the butter.  Add half the egg mixture to the skillet and cook, without stirring, until the eggs begin to set on the bottom.  Stir in half the tomato.  Draw a silicone spatula through the eggs to break up into pieces.  Continue cooking until the eggs are thickened but are still moist or dry as desired.  Remove eggs to a warm platter, wipe out the skillet with a damp paper towel, and repeat the process with the remaining butter, tomato and egg mixture.  Combine all the eggs in a bowl or large platter; sprinkle with the fresh chopped chives and parsley.
Yield: 12 servings

Tuesday, December 11, 2012


1/2 cup water
1/2 cup sugar
1 piece (1 to 2-inches) fresh ginger, peeled and sliced thin
1 tbsp grated orange zest
1 cinnamon stick
3 whole black peppercorns
1/2 tsp vanilla
10 navel oranges, peeled, sectioned
1 can (8-oz) pineapple tidbits in juice
3/4 cup flaked coconut
1/4 cup maraschino cherries

In a small saucepan, over medium heat, bring the water, sugar, ginger, orange zest, cinnamon stick, and peppercorns to a boil; remove from the heat and stir in the vanilla.  Cover and allow to stand for half an hour.

Poor the cooled syrup through a strainer into a small bowl.  Discard remains in the strainer.  Allow to cool completely and refrigerate.

Combine the oranges sections and pineapple tidbits, undrained, in a large bowl.  Gently stir in the chilled syrup.  Spoon into individual servings clear glasses dishes.  Sprinkle the coconut evenly over the tops and then add the cherries. 
Note: This is another of my old Oxmoor House recipe ideas.

Monday, December 10, 2012


2 1/2 - 3 lb fresh green beans, washed & trimmed
2 tbsp olive or canola oil
1 onion, sliced
3 to 4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Place green beans in a saucepan and cover with water.  Bring to a boil and cook for 5 or 6 minutes until crisp-tender.  Drain and place beans in ice water to stop the cooking; drain well.

In a large skillet or saute pan, heat the oil over medium heat.  Add the onion and garlic and saute 15 - 20 minutes or until they are tender and the onion starts to caramelize.  Stir in the green beans, salt, and pepper; continue cooking another 3 to 5 minutes until beans are heated through and of desired tenderness.
Yield: 8 to 10 servings

Friday, December 7, 2012


1/4 cup butter, melted
1 1/2 tbsp barbecue seasoning, ie McCormick's Grill Mates
1 1/2 tbsp lemon juice
3 (6-in each) pita rounds

In a small bowl combine the butter, seasoning, and juice.

Split each pita into 2 rounds; cut each round into 8 wedges.

Place the wedges on a lightly greased baking sheet.  Brush the rough side of each wedge with the butter mixture.  Bake for 15 minutes at 350 degrees or until the wedges are crisp.

Cool on wire racks.

Yield: 48 chips

Thursday, December 6, 2012


This is a recipe I got from a 2007 Oxmoor House publication.

1 cup mayonnaise
1 tsp lemon juice
1/2 tsp salt
6 Granny Smith apples, unpeeled, cut into 1/2-inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes
3/4 cup orange-flavored dried cranberries
1/2 cup finely chopped red onion
1 1/2 cups pecan pieces, toasted
2 heads radicchio, washed, leaves separated

In a medium bowl, combine the mayonnaise, lemon juice, and salt; stir together well.

In a large bowl, toss the apples, celery, radishes, cranberries, and onion; add the mayo mixture and toss to coat.

Fold the toasted pecans into the salad.

Line a salad bowl with the radiacchio leaves and place salad in the center.  To use individual serving plates/bowl, place leaves on plate and top with servings of the salad.

Yield: 10 servings

Tuesday, December 4, 2012


1 slice soft multi-grain sandwich bread
1 tbsp butter
1/3 cup grated Parmesan cheese
2 cups low-fat milk
2 tbsp whole-wheat flour
1 large garlic clove, minced
4-oz shredded cheddar cheese
4-oz shredded Mozzarella cheese
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp cayenne pepper
8-oz penne or corkscrew pasta
1 pkg (6-oz) fresh baby spinach leaves

Preheat oven to 350 degrees.
Lightly buttered a 9-inch square baking dish; set aside.

Pulse bread in a food processor until reduced to fine crumbs.

Melt the butter in a 2-quart saucepan over medium heat and add the breadcrumbs to the melted butter; cook, stirring often, for 3 minutes or until bread crumbs are toasted.  Transfer to a small bowl and add 2 tablespoons of the Parmesan cheese.

Wipe saucepan clean with a paper towel then add the milk, flour, and garlic; whisk until blended together.  Whisking frequently, bring to a boil over medium-high heat; reduce heat and simmer 3 minutes or until thickened.  Remove from heat and stir in the rest of the Parmesan cheese along with the cheddar, mozzarella, Dijon, salt, and cayenne pepper.  Stir until cheeses are melted and the sauce is smooth.  Cover, set aside and keep warm.

Cook the pasta according to the package directions but shortening the cooking time by 2 minutes.  Add the spinach and stir until completely wilted.  Pour into a colander to drain then rinse with cold water and allow to drain again.  Transfer to a large bowl and stir in the warm cheese sauce.

Pour the mixture into the prepared casserole dish and sprinkle the buttered bread crumbs over the top.  Bake at 350 degrees for 25 to 30 minutes or until bubbly and top is browned.

Yield: 4 to 6 servings.

Monday, December 3, 2012


1 lb lean ground beef
1 can (16-oz) whole kernel corn, drained
1/2 medium-size yellow onion, chopped
1 jar (12-oz) taco sauce
tortilla chips for serving

Brown the ground beef in a medium skillet along with the onion.  When the meat is no longer pink, drain the mixture well.  Return to the skillet and add the corn and taco sauce; simmer 5 minutes or until heated through.

Serve with the tortilla chips.

Yield: 4 to 6 servings