Tuesday, January 31, 2012


1 cup butter, softened
2 cups heavy cream
2 cups grated Parmesan cheese
1 lb. fettuccine noodles
1/8 tsp salt
1/8 tsp freshly ground black pepper
Fresh basil leaves for garnish

Place butter in a large glass mixing bowl.  Using an electric mixer on low speed (or a large wooden spoon), beat until smooth.  Add the cream and Parmesan stirring until well blended.

Cook the fettuccine noodles according to the package directions.  Drain and add immediately to the butter mixture in the bowl.  Toss until the fettuccine is coated with the butter mixture.  Add the salt and pepper. 

Place on serving plates and sprinkle the basil over the fettuccine.

Note:  Add sliced mushrooms before tossing fettuccine with the butter mixture, if desired.  This will add protein to the dish.

Yield: 4 servings


12-oz whole-grain spaghetti
1/4 cup + 1 tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
6 tomatoes, chopped
3/4 cup torn fresh basil leaves
1/2 tsp salt
freshly ground black pepper to taste
grated Parmesan cheese for garnish

Cook the spaghetti according to the package directions; drain well.  Return to the pot.

While the spagetti cooks, heat the 1/4 cup of olive oil in a small skillet.  Add the garlic and cook over low heat for 5 minutes until the garlic begins to change color.  Remove from the heat immediately and add the remaining olive oil.

Add the garlic oil, tomatoes, basil, salt and pepper to the spaghetti in the pot.  Toss to mix and coat.
Top with the Parmesan cheese as a garnish.


1/2 cup canola oil for frying
1 tsp salt
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin

Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.

Heat the oil in a large skillet over medium-high heat until very hot.

In a large bowl mix the salt, pepper, and eggs together.  Add the potatoes and green onions; stir to blend well.

Drop potato mixture by barely 1/2 cup at a time into the hot oil.  Flatten cakes into 4-inch ovals.  Cook 5 to 7 minutes or until golden brown on each side.   Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet.  Set in oven to keep warm while you cook the remaining cakes.

These cakes are delicious served with applesauce and/or sour cream.

Monday, January 30, 2012


2 tbsp canola oil
8 chicken thighs
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup frozen lemonade concentrate, thawed
1 cup ketchup
1/2 cup butter, melted
2 tsp salt
1 tsp hot pepper sauce
1 tsp garlic powder
1/2 tsp cayenne pepper
3 tbsp cider vinegar

Preheat grill.

Heat the oil in a large skillet over medium heat.  Add chicken and cook until browned, about 3 minutes per side.  Remove skillet from the heat.

In a medium saucepan combine the onion, bell pepper, and lemonade concentrate. Stir in the ketchup and butter. Add the salt, hot pepper sauce, garlic powder, cayenne, and vinegar mixing well. Bring to a boil and reduce heat. Continue to cook, stirring often, for the next 5 minutes or until slightly thickened. Save out half the sauce. Place the chicken on the grill and baste using part of the remaining sauce. Grill chicken, turning frequently and basting each time with more sauce, until the chicken is cooked through.            
Serve the chicken with the remaining sauce.

Saturday, January 28, 2012


1 pkg (approx 9-oz) oven-ready lasagne noodles (or 12-oz other dry pasta)
1 tbsp olive oil
2 medium yellow squash, cut into chunks
2 medium zucchini, cut into chunks
1/2 lb fresh mushrooms, trimmed and cut in half
2 cups tomato-basil pasta sauce
1/4 cup heavy cream
Shaved Parmesan cheese, if desired

Heat about 2 to 3 quarts of salted water in a Dutch oven or large saucepan.  Add the noodles, 1 at a time so they don't stick together, and cook about 8 minutes or until tender.

While noodles cook, heat the oil in a large skillet over medium-high heat until hot.  Add the squash, zucchini, and mushrooms; cover and cook about 5 minutes until crisp-tender, stirring occasionally.  Add the pasta sauce and the cream; heat to boiling, stirring frequently.

Drain the noodles.  Place noodles in a large bowl and toss with the squash mixture.  Sprinkle with Parmesan cheese if desired.  

Yield: 4 servings

Friday, January 27, 2012


Make the salsa first so the flavors can mingle while you prepare the fish.

2 (8-oz each) salmon steaks about 1-inch thick
3/4 tsp chili powder
1/2 tsp cumin
1/8 tsp garlic salt
1/8 tsp ground oregano

Spray broiler pan with nonstick cooking spray.

Cut each of the salmon steaks into 2 pieces; set aside.

In a small bowl combine the chili powder, cumin, garlic salt, and oregano, mixing well.  Lightly sprinkle both sides of the salmon steakes with the mixture and place on the prepared broiler pan.
Broil salmon 4 to 6 inches from the heat for 8 to 12 minutes or until the fish flakes easily with a fork.  Turn once during cooking.

1 can black beans, rinsed & drained
1/2 cup diced orange sections
1/2 cup finely chopped ripe tomato
1 tsp lime juice
1 tsp granulated sugar
3/4 tsp cumin

Combine the beans, orange, tomato, lime juice, sugar, and cumin in a medium bowl and mix well.  Let stand 15 to 20 minutes before serving.  Stir before serving.

Yield: 4 servings                 

Thursday, January 26, 2012


1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1/2 cup whole-wheat flour
3 cups raw old-fashioned or quick oats
1 bag (12-oz) semisweet chocolate chunks, chopped
1 cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer bowl with the mixer on high, beat the butter, sugars, cinnamon, eggs, vanilla extract, baking soda, and salt together until well blended.  Reduce the mixer speed to low and beat in the flour just until blended.  Stir in the oats, chocolate, and nuts.

Drop the dough onto cookie sheets by rounded tablespoonfuls about an inch apart on ungreased cookie sheets.

Bake the cookies at 350 degrees for 10 to 12 minutes or until lightly browned.  Cool for a minute on the sheets then transfer to wire racks to cool completely.

Yield: 3 1/2 to 4 dozen cookies


1 lb ground beef
1 cup chopped onion
3 cups water
1 cup sliced carrots
1 cup diced celery
1 cup cubed potatoes
1 1/2 tsp salt
1 tsp Kitchen Bouquet sauce
1/4 tsp black pepper
1 bay leaf
1/8 tsp basil
1 can (28-oz) tomatoes

In a large saucepan or a Dutch oven, cook the ground beef with the onion, stirring to break up, until the beef is no longer pink; drain well.  Stir in the water, carrots, celery, potatoes, salt, Kitchen Bouquet, pepper, bay leaf and basil and heat to boiling.  Reduce the heat, cover and simmer for 10 minutes.  Add the can of tomatoes with their juice, replace lid and continue to simmer for another 20 minutes.

Wednesday, January 25, 2012


1 pkg (16-oz) mostaccioli, cooked according to pkg directions
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Drain the mostaccioli.

In a large pan or Dutch oven heat the cream and butter on low heat; do not boil.   Add the cooked mostaccioli, Parmesan cheese, parsley, and seasonings.  Toss gently to coat.  Serve immediately.

Yield: 6 to 8 servings.

Tuesday, January 24, 2012


1 medium green bell pepper
1 large carrot
1 medium zucchini
1 tbsp olive oil
4 skinless boneless chicken breast pounded to 1/4-inch thickness
1/2 tsp oregano
salt to taste
pepper to taste
1 can (14-oz) Italian-style stewed tomatoes
1/2 cup sliced black olives
5 or 6 medium to large (approximately 4-oz) mushrooms, sliced*

Cut the bell pepper, zucchini, and carrot into long (about 3-inch), thin strips; set aside.  Slice the mushrooms and set aside.

In a large skillet over medium heat cook the chicken in the olive oil until the chicken is lightly browned on both sides, approximately 3 minutes per side.  Sprinkle with the salt and pepper and the oregano.  Remove from the skillet.

Add the tomatoes, cut-up vegetables, and the olives.  Cook, covered, for 3 minutes.  Add the chicken back into the skillet and increase the heat to medium-high.  Cook, uncovered, for approximately 5 minutes until the sauce is slightly thickened, chicken is tender and cooked through, and the vegetables are tender. 

*A can of sliced mushrooms may be substituted but be sure to drain well.

Monday, January 23, 2012


1 garlic clove, cut in half
2 cups finely cubed cooked ham
1 cup thinly sliced celery
1/3 cup chopped green onion
1/3 cup chopped walnuts
1 can (11-oz) mandarin orange segments, drained
1/4 tsp black pepper
1/3 cup mayonnaise
2 tbsp light cream
1 tbsp vinegar
Crisp salad greens

Rub inside of bowl with the cut sides of the garlic clove.  Combine the ham, celery, green onion, walnuts, and orange segments in a bowl.  Cover bowl and chill.

Just before serving, blend the pepper, mayonnaise, light cream and vinegar together.  Pour the dressing over the ham mixture and toss until the ingredients are well coated.  Serve on the salad greens.

Yield: 6 servings

Saturday, January 21, 2012


3 slices bacon
2 cups chopped sweet onion
1 pkg (1 lb) frozen sliced okra, thawed
2 pkgs (8 1/2-oz each) ready-to-serve Cajun-style rice

In a large skillet over medium-high heat, cook bacon approximately 5 minutes or until crisp.  Remove bacon from skillet and drain on paper towels.  Reserve 2 tablespoons of the drippings in the skillet.  Once bacon is cooled enough to handle, crumble; set aside.

Saute the onion and thawed okra in the reserved drippings over medium-high heat for 6 to 8 minutes until tender.

Prepare the rice according to the package directions.  Stir the rice and bacon into the okra mixture in the skillet.

Serve while hot.

Yield: 6 servings

Friday, January 20, 2012


1 block (8-oz) cream cheese, softened
1 1/2 cups shredded Swiss cheese
1/3 cup sliced almonds
1/3 cup mayonnaise
2 tbsp chopped green onion
1/4 tsp ground nutmeg
1/8 tsp black pepper
toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Very lightly spray a 9-inch pie plate with nonstick cooking spray.

Combine the cream cheese, Swiss cheese, sliced almonds, mayonnaise, green onion, nutmeg, and pepper, stirring to blend well.  Evenly spread the mixture into the prepared pie plate.  Bake at 350 degrees for 15 minutes until heated through.  Garnish with the sliced toasted almonds.  Serve with assorted whole-grain crackers and/or celery sticks.

Yield: 2 cups

Thursday, January 19, 2012


1 cup light corn syrup
1 cup sugar
3/4 cup creamy peanut butter
4 cups Grape-Nuts cereal

In a large microwave-safe bowl combine corn syrup, sugar, and peanut butter.  Microwave on high setting for 2 minutes or just until the mixture starts to boil, stirring after 1 minute.  

Add the cereal and toss to coat well.  Press the mixture firmly into a 13 x 9-inch pan that has been lined with foil and lightly sprayed with nonstick cooking spray.  Allow to cool then cut into bars.

Wednesday, January 18, 2012

Tuesday, January 17, 2012


1 cup mayonnaise
1 cup sour cream
2 tsp dill weed
1 tsp onion powder
1 round (8-inch) focaccia bread
fresh lettuce leaves
tomato slices
3/4 lb deli sliced roast beef

Mix the mayonnaise, sour cream, dill, and onion powder together in a small bowl.

Cut the focaccia bread into 4 pieces; split for sandwiches.  Spread the dressing on the cut pieces of  focaccia.  Add lettuce leaves and tomato slices.  Top with the roast beef and add the top slice of the bread to make a sandwich.

Yield: 4 sandwiches

NOTE:  Don't like focaccia bread?  Use Kaiser rolls or onion rolls instead.

Monday, January 16, 2012


2 pkgs (6-oz each) chocolate chips
1 1/8 cups evaporated milk
3 cups vanilla wafer crumbs
2 cups miniature marshmallows
1 cup chopped pecans
1 cup sifted confectioners' sugar
1/2 tsp salt

Place the chocolate chips and 1 cup of the evaporated milk into a heavy 1-quart saucepan and cook, stirring, over low heat until the chocolate is melted; remove from heat.  Remove 1 cup and reserve for glaze.

In a mixing bowl combine vanilla wafer crumbs, marshmallows, pecans, confectioners' sugar, and salt until well blended.

Stir the chocolate mixture still in the saucepan into the marshmallow mixture and mix well.  Press the well mixed mixture into a buttered 9-inch square pan.

Stir the remaining 1/8 cup of evaporated milk into the reserved chocolate until smooth; spread over the mixture in the pan.  Chill until the glaze is set.

Cut into 36 squares to serve.

Sunday, January 15, 2012


1 tbsp butter
1 bag (20-oz) refrigerated potatoes and onions
1 green bell pepper, chopped
1 pkg (1 lb) beef hot links. sliced
1/2 cup your favorite bottled bbq sauce

In a large skillet melt the butter over medium-high heat.  Stir in the potatoes and onions along with the bell pepper.  Place lid on skillet and cook for 12 to 15 minutes.  Add the sliced hot links to the skillet and cook another 4 minutes or so until the hot links are heated through.  Stir in the barbecue sauce and serve while hot.

Serves 4

Friday, January 13, 2012


1/2 to 3/4 lb boneless skinless chicken breasts, cut into thin strips
1 garlic clove, minced
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1/2 cup sliced onion
1 1/2 cups Mexican Style Shredded Cheese
6 (6-inch) flour tortillas, warmed
Your favorite salsa
1 lime cut into wedges, if desired

Spray a large nonstick skillet with nonstick cooking spray.  Turn heat under skillet to medium-high and add the chicken strips and garlic.  Cook about 5 minutes until chicken is lightly browned.  Add the red and gree bell peppers and the onion to the skillet.  Cook about another 5 minutes until chicken is cooked through and the peppers and onion are crisp tender.

To make fajitas place a fourth cup of the chicken mixture and a 1/4 cup of the cheese down the center of each tortilla; fold tortilla over the filling.  Serve with the salsa.  Garnish with fresh lime wedges, if desired.

Yield: 6 fajitas  

Thursday, January 12, 2012


1 to 2 tbsp canola or olive oil
4 small (1 lb total) boneless skinless chicken breast halves
1 1/2 cups water
1 can condensed cream of chicken soup
1/4 tsp paprika
1/4 tsp black pepper
1 1/2 cups quick cook rice, uncooked
2 cups fresh broccoli flowerets (or frozen, thawed)

In a large skillet, heat the oil over medium-high heat.  When the oil is hot, add the chicken and place lid on skillet.  Cook approximately 4 minutes per side or until cooked through.  Remove from skillet.

Add the water, soup, paprika, and pepper to the skillet, stirring to blend.  Bring the mixture to a boil.  Stir in the rice and broccoli; top with chicken.  Replace lid on skillet and cook on low for 5 minutes or until rice is cooked.

Serves 4.

Wednesday, January 11, 2012


1 pkg (11-oz) cheesecake (I use JELL-O brand)
12 fresh strawberries, stems attached
1 square melted dark chocolate, if desired

Line 12 muffin cups with paper cupcake liners; set aside.

Prepare the crumb mixture from the cheesecake package according to the package directions; press into the bottom of each paper-lined muffin cup.

Prepare the filling mix from the package as directed.  Spoon filling evenly over the crumb crust.

Refrigerate mini cheesecakes for at least an hour up to several hours.

Wash the strawberries and pat dry with paper towels.  Place one berry atop each of the cakes before serving.  Drizzle with melted chocolate, if desired.

Optional toppings:  No fruit, just apply a chocolate drizzle; other fresh berries, well drained and paper towel dried mandarin orange segments - drizzle with chocolate, if desired.  Dip 1/2 of a large pecan or walnut half into chocolate and lay on top of cheesecake.  Place a spoonful of cherry or other pie filling on top of the cakes.  Let your imagination run wild!
Yield: 12 cheesecakes


1 can (10 3/4-oz) condensed cream of chicken soup
1/2 cup milk
dash of freshly ground black pepper
3 cups chopped or shredded cooked chicken (or turkey)
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
1 can (4-oz) mushroom stems and pieces, undrained
3 cups corn flake-type cereal, crushed down to half that amount
2 tbsp butter, melted
1/4 tsp ground thyme

Preheat oven to 350 degrees.
Spray a 2-quart oblong baking dish with nonstick cooking spray; set aside.

In a large bowl combine the soup, milk, and pepper until the milk and soup are blended.  (I like to stir with a whisk.)  Stir in the chicken, vegetables, and mushrooms.  Pour the mixture into the prepared baking dish. 

In a separate bowl, combine the cereal, butter, and thyme.  Sprinkle over the top of the chicken mixture.  Place in the 350 degree oven and bake 35 to 40 minutes or until brown and bubbly.

Yield: 6 servings

This recipe is fine for diabetics as it has 23 grams of carbs to 26 grams of protein per serving.

Tuesday, January 10, 2012


I have included this recipe in my quick fix recipes because it requires very little time.  It does, however, require chilling time after mixing and before baking.

1/2 cup butter, softened
2 cups shredded Cheddar cheese, room temperature
1/2 tsp salt
cayenne pepper to suit your taste
1 tsp oregano
1/2 envelope dry onion soup mix
1 cup all-purpose flour

Preheat oven to 375 degrees.

Combine the butter and cheese in a bowl; mix well.  Add the salt, cayenne pepper, oregano, dry onion mix, and flour; mix together well.  Shape the mixture into 2 equal rolls approximately 1-inch in diameter and wrap in aluminum foil.  Chill until firm enough to slice.

Slice the rolls into 1/4-inch (24 slices per roll) slices.  Place slices on an ungreased nonstick baking sheet.  Bake for 12 minutes or until light brown.  Cool on a wire rack.

Yield: 48 crackers


1 can (15-oz) tamales, drained
1 can (15-oz) chili without beans
1/2 cup chopped onion
1 cup tortilla chips, crushed
4-oz. Cheddar cheese, grated

Cut the tamales crosswise into 1/2-inch slices.  Line 1 1/2-quart baking dish with half the tamale slices.  Spread half the chili over the tamale slices; top with half the onion and half the crushed chips.  Sprinkle with half the grated cheese.  Repeat the layers, omitting cheese.  Microwave on high power 10 to 12 minutes until heated through.  Sprinkle the remaining half of the cheese over the top and let stand, covered, until the cheese melts.

Serve with shredded lettuce, diced tomatoes, and/or sour cream, if desired.

Monday, January 9, 2012


This recipe only requires a few minutes of your time.  It should, however, be chilled for an hour before serving.

5 large navel oranges, peeled sectioned, cut into 1-inch pieces
1 can (6-oz) pineapple tidbits, drained
1 cup flaked coconut
1/4 cup powdered sugar

Combine all the ingredients in a large bowl and mix together well.  Cover and refrigerator at least an hour for best results.

Sunday, January 8, 2012


4 cups nonfat dry milk
3 cups powdered sugar
6-oz nondairy dry coffee creamer
16-oz instant chocolate drink mix
6-oz instant coffee granules (reg or decaf, your choice)
1/2 tsp cinnamon
whipped cream for garnish when serving

In a large bowl mix together the dry milk powder, powdered sugar, creamer, chocolate drink mix, coffee granules and cinnamon.  When well mixed, store in an airtight container, jar, or bowl that seals.

To serve: Dissolve 1 tablespoon of the mixture in a mug of hot water.  Top with whipped cream.

Yield: Approximately 95 servings.

To give as gifts, package in pretty tins or jars.  Attached serving instructions.

Saturday, January 7, 2012


1 pouch corn bread mix
1 can (approximately 16-oz) whole kernel corn, drained with 2/3 cup liquid reserved
1 tsp sugar, optional
1/4 tsp paprika

Preheat oven to 400 degrees.
Spray a 11 x 7-inch baking pan with nonstick cooking spray; set aside.

Prepare the cornbread mix according to the package directions substituting the reserved corn liquid for the milk.  Stir in the drained corn, sugar - if using, and paprika.  Pour the batter into the prepared pan and bake at 400 degrees for approximately 25 minutes or until done.

Yield: 4 to 6 servings

Friday, January 6, 2012


6 medium yellow onions
1/4 cup honey
2 tbsp butter, cut into pieces
2 tbsp chopped parsley

Peel the onions and cut in half crosswise.  Arrange the halves in a single layer in a 7 x 11-inch baking dish.  Pour the honey evenly over the onions and dot with the butter. 

Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender.  Baste with the pan juices twice during the cooking time.

Garnish with the chopped parsley and let stand for 3 minutes.

Yield: 12 servings.

Thursday, January 5, 2012


1 lb carrots, shredded
1 can (20-oz) crushed pineapple in its own juice
3/4 cup golden raisins
3/4 cup flaked coconut
3/4 cup miniature marshmallows
1 cup sour cream
2 tbsp honey

Combine the carrots, pineapple, raisins, coconut and marshmallows in a salad bowl; mix together well.  Add the sour cream and honey, mixing gently.  Refrigerate until time to serve. 

Yield: approximately 12 servings.

Wednesday, January 4, 2012


4 long slices Swiss cheese
8 thin slices boiled ham
1 can (15-oz) long asparagus spears, drained
1 can (10-oz) Cheddar cheese soup
2 tbsp water
1/4 tsp celery salt
sliced almonds, for garnish

Lay ham slices out and top each with half a slice of the Swiss cheese.  Top cheese with 2 or 3 asparagus spears.  Roll up jelly-roll style and place seam side down in an 8 x 12-inch pyrex-type glass baking dish. 

In a bowl combine the soup, water, and celery salt, mixing well.  Spoon the mixture over the rolls. 

Cover with plastic wrap and microwave on high setting for 5 to 7 minutes or until the asparagus rolls are heated through. 

Before serving, sprinkle the almonds over the top.

Tuesday, January 3, 2012


1 large russet potatoes, peeled, grated or shredded
1 medium zucchini, grated
1 medium carrot, peeled and grated
1/2 small onion, grated
2 eggs, lightly beaten
1/3 cup panko bread crumbs
1 tbsp green onion, including tops, sliced thin
1/2 tsp salt
1/2 tsp freshly ground black pepper
canola oil for frying

Roll the grated vegetables in two kitchen towels stacked together to absorb any moisture.  Squeeze out as much moisture as possible.

In a large mixing bowl, combine the vegetable mixture with the eggs, bread crumbs, green onion, salt, and pepper.  Using your hands, mix until very well combined.

In a large and deep frying pan, pour the oil 1/4-inch deep and heat over medium heat until hot.  Use your hands to form mixture into golf ball sized balls.  Using a large slotted spoon, drop balls into the hot oil a few at a time.  Smash each ball into about a 4-inch circle, spaced far enough apart for the oil to flow between them.  Cook, turning only once, until golden brown on each side.  This should take about a total of 5 minutes per latke.  Drain latkes on paper towels.  Repeat until all are done.  You should have about 12 latkes.

Serve with applesauce or sour cream, if desired.  Personally, I am weird and I like mine with mustard.


1 cup baking mix (ie Bisquick)
1/3 cup milk
1 tbsp brown sugar
1 tbsp soft butter
1/4 tsp nutmeg
1 can (17-oz) apricot halves

Preheat oven to 400 degrees.

In a mixing bowl combine the baking mix, milk, brown sugar, butter, and nutmeg with a fork until a soft dough is formed.  Spread the dough evenly into an 8-inch square baking dish.  Pour the apricots, including the syrup, over the batter. 

Bake at 400 degrees for 25 to 30 minutes until done.  Best when served warm, with ice cream, if desired.