Tuesday, December 31, 2013


4 (6-oz each) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground black pepper
Nonstick olive or canola oil cooking spray
1/2 cup white whole-wheat flour
3 tbsp butter
2 fresh sage sprigs
1 tbsp minced onion
1 tsp chopped fresh thyme
2 tbsp lemon juice
Fresh sage leaves for garnish, optional

Flatten each chicken piece to 1/4-inch thickness.  Sprinkle with the salt and pepper.

Heat a large nonstick skillet over medium-high heat; coat with cooking spray.

Place the flour in a shallow dish or pie plate and dredge chicken pieces through the flour.  Place chicken in the skillet and cook 4 minutes per side or until cooked through. Remove from the pan.

Add the butter and sage sprigs to the pan; cook over medium heat until the butter browns.  Remove and discard the sage.  Add the onion and thyme; cook 30 seconds.  Add the lemon juice; cook another 30 seconds.  Serve sauce with the chicken.

This is my version of a recipe I got a few years ago from a Cooking Light magazine.  I don't eat chicken but all my family loves it so I do have a lot of chicken recipes.

Monday, December 30, 2013


2/3 cup nonfat buttermilk
1/3 cup plain fat-free yogurt
1/2 cup blue cheese, crumbled
1 tsp grated lemon zest
1 tsp kosher salt
1/2 tsp freshly ground black pepper

In a small bowl combine all the above ingredients.

2 tbsp honey
1 cup walnut pieces
1 lb skinless, boneless chicken breasts
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 bag (9-oz) mixed salad greens
4 cups thinly sliced celery
4 cups thinly sliced Granny Smith apples
3 cups red seedless grapes, halved
1/2 cup blue cheese, crumbled

Preheat oven to 350 degrees.

In a small bowl, microwave the honey for 30 seconds.  Add walnuts and toss to coat.  Spread walnuts in a single layer on a baking sheet covered with nonstick foil and bake about 15 minutes, stirring once or twice, until golden brown.  Transfer baking sheet to a wire rack and allow walnuts to cool completely.

Heat a nonstick grill or grill pan over medium heat; brush lightly with oil.

In a large bowl toss the chicken with the oil, salt, and pepper; grill 6 to 7 minutes per side or until cooked through.  Allow to cool slightly; cut into biete-size pieces.

In a large mixing bowl toss the salad greens with the chicken, walnuts, celery, apples, grapes, and cheese until coated.

Serve immediately.

Sunday, December 29, 2013


This is my version of a recipe I got a few years ago from a Redbook magazine.

1 carton (6-oz) low-fat peach yogurt
3 tbsp light mayonnaise
3 tbsp diced red onion
1/2 tbsp apple cider vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cups finely shredded Savoy cabbage
1 cup shredded carrots
2 ripe peaches, halved, pitted, sliced thin

In a bowl, whisk yogurt, mayonnaise, onion, vinegar, salt, and pepper until blended.  Add the cabbage, carrots, and peaches; toss to coat.

Allow slaw to stand at room temperature for about 30 minutes, tossing occasionally, before serving.

Saturday, December 28, 2013


1 (1-lb) pork tenderloin
salt and pepper to suit your taste
2 tbsp canola oil, divided
1 large onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 cup your favorite salsa
8 (6 to7-inch size) flour tortillas
1/2 cup guacamole
lime wedges for serving, optional

Slice the tenderloin crosswise into 1/4-inch pieces; slice pieces into thin strips; sprinkle with the salt and pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat; add the pork. Cook pork, stirring frequently, for 3 to 4 minutes.  Remove to a plate.

Add the remaining oil to same skillet; add the onions and peppers.  Cook onion and peppers, stirring frequently, until softened (about 5 minutes).

Return pork to the skillet with the veggies and cook 2 minutes longer.  Add the salsa and cook for another minute.

Warm tortillas according to the package instructions.

Divide the pork mixture evenly among the tortillas and wrap tortillas around the mixture.

Serve with the guacamole and lime wedges, if desired.

Yield: 4 servings of 2 fajitas
Per serving: 631 calories, 22 g fat, 36 g protein, 71 g carbs
(NOTE:) This is a good carb/protein ratio for diabetics.

Friday, December 27, 2013


1 box family-size brownie mix
1/2 cup white chocolate chips
1/2 cup broken Oreo cookies
1 cup crushed Oreo cookies

Preheat oven to temperature stated on brownie mix instructions.
Lightly grease a 9 x 13-inch baking pan.

Mix the brownie mix using the ingredients and instructions on the back of the box.  Mix the white chocolate chips and broken cookies into the batter.

Spread the batter into the prepared pan.  Sprinkle the crushed cookies evenly over the top.  Bake according to the box instructions or until done.

Thursday, December 26, 2013

Comfort Breakfast Bake (recipe from Rocking Lion)

Have seen this recipe all over facebook.  One of my friends made it for Christmas morning breakfast and said it was delicious.

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST!!!***
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny 

BLC Hint/Tip *** - If you want to make this the night before, leave it in the mixing bowl covered with saran and put in fridge overnight. The next morn, give it a good stir and bake as directed!!

YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices 


4-oz jumbo lump crab meat, picked over for shells
3 tbsp chopped fresh cilantro
1 1/2 tbsp fresh lime juice
1 tbsp minced shallot
1 tbsp jalapeno pepper, seeded, minced
1/2 tsp salt
24 cup-shaped tortilla chips
2/3 cup prepared guacamole

Place crab in a medium bowl and break lumps into smaller pieces.

Add the cilantro, lime juice, shallot, jalapeno, and salt to the crab meat; toss gently to combine.  Cover bowl and refrigerate until serving time. (It is best to make ahead for a few hours of refrigeration.)

Right before serving time, fill the tortilla cups with a generous 1 teaspoonful of the guacamole; top with crab mixture.

Yield: 24 appetizers

Note: This is an old Redbook Magazine recipe.

Saturday, December 21, 2013


1/4 lb sliced fresh mushrooms
1 tbsp butter
2 cans (13-14 oz each) chicken broth
2 cups diced cooked chicken
1 can (14.5-oz) whole tomatoes
1 can (8-oz) tomato sauce
1 carrot, thinly sliced
1 envelope Italian Salad Dressing Mix (ie Good Seasons)
3/4 quick-cooking rice

In a large saucepan or Dutch oven, melt the butter; add mushrooms and cook until almost tender.  Gradually stir in the chicken broth. Add the chicken tomatoes, tomato sauce, carrot, and salad dressing mix; bring to a boil. Reduce heat; cover and simmer for 10 minutes.  Stir in the rice and remove from the heat.

Let stand, covered, for 5 minutes before serving.

Yield: 6 to 8 servings

Friday, December 20, 2013


3 tbsp buttr
3 cups pecan pieces
6 (2--oz) squares chocolate bark candy coating

Melt butter in a 15 x 10-inch jellyroll pan while the oven preheats to 300 degrees.

Spread the pecan pieces evenly in the pan, tossing to coat with the butter.  Bake at 300 degrees for 30 minutes, stirring every 10 minutes.

Melt the chocolate bark in a heavy saucepan over low heat.  Allow to cool 2 minutes.  Add the pecans to the melted chocolate and stir until completely coated.

Drop chocolate nut mixture by rounded teaspoonfuls onto wax paper.  Allow to cool.  Peel from the wax paper and store in an airtight container.

Yield: Approximately 48 pieces of candy.

Thursday, December 19, 2013


1 block (8-oz) cream cheese, softened
1/2 cup butter, softened
2 tsp ground cinnamon
1 tsp vanilla extract
4 1/2 cups sifted powdered sugar

In large mixer bowl with mixer at medium speed, beat the cream cheese, butter, cinnamon and vanilla extract together until fluffy.  Gradually add the powdered sugar, continuing to beat until of spreading consistency.

Yield: Approximately 5 cups

Note: Especially good on carrot cake, pumpkin, and spice cakes.

Tuesday, December 17, 2013


1 lb lean ground beef
1 can cream of chicken soup
1/2 lb Velveeta cheese, cut into 1/2-inch cubes
6 (6-inch) corn tortillas, cut in half
1 can (10-oz) diced tomatoes & green chilies, do not drain
nonstick cooking spray

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

Brown the ground beef in a large skillet and drain well. Stir in the soup and 1 cup of the cheese.

Spoon a third of the meat mixture over the bottom of the prepared baking dish. Place 6 tortilla halves over the meat. Spoon a fourth of the tomatoes over the tortilla halves. Repeat the layers then top with the remaining meat mixture, tomatoes, and cheese.

Cover dish with foil  and bake at 350 degrees for 15 minutes or until heated through.

Top with your favorite salsa, if desired.

Monday, December 16, 2013


2 cans (10 3/4-oz) tomato soup
1 can (14 1/2-oz) diced fire-roasted tomatoes
2 1/2 cups low-fat buttermilk
2 tbsp chopped fresh basil
1/4 tsp freshly ground black pepper
Optional toppings, if desired: fresh basil leaves, freshly ground black pepper, Parmesan cheese, croutons, crisp fried and crumbled bacon

In a 3-quart heavy saucepan over medium heat, cook the tomato soup, tomatoes, buttermilk, basil, and black pepper, stirring often, for 6 to 8 minutes or until thoroughly heated.

Ladle into serving bowls and garnish with any of the desired toppings.

Yield: Approximately 7 cups

Note: This is my version of an old Southern Living recipe.

Saturday, December 14, 2013


Click on recipe to enlarge for easier reading.

Friday, December 13, 2013


2 tbsp butter
1 small onion, sliced
1 can (10 3/4-oz) condensed broccoli cheese soup
1/3 cup milk
1/8 tsp pepper
4 medium potatoes (about 1 1/4 lbs) cooked and sliced
3 slices bacon, cooked and crumbled
Chopped fresh parsley and parsley sprig for garnish, optional

In a 10-inch skillet over medium heat, in hot butter, cook the onion until tender.  Stir in the soup, milk, and pepper.  Add the potatoes and stir to combine. Heat to boiling then reduce heat to low.

Add lid to skillet and cook for 5 minutes or until hot and bubbling, stirring occasionally.

Transfer the potatoes to a serving dish. Before serving, sprinkle with the crumbled bacon.  Also sprinkle with the chopped parsley if using. May place a parsley sprig atop potatoes for garnish, if desired.

Wednesday, December 11, 2013


2 cans (14 1/2-oz each) mashed sweet potatoes
1/2 cup firmly packed dark brown sugar
1 cup fat-free evaporated milk
1/4 cup butter, melted
1 large egg
3 tbsp flour
1/2 tsp pumpkin pie spice
1/4 tsp salt
nonstick cooking spray
2 tbsp chopped pecans for garnish

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

In a mixing bowl combine the potatoes, brown sugar, milk, butter, egg, flour, pumpkin pie spice, and salt. Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.  Remove from oven and garnish with the chopped pecans.

Tuesday, December 10, 2013


1 pkg (12-oz) Polish sausage, cut into 1-inch pieces
1 large onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded, cut into 1-inch pieces
1 green bell pepper, seeded, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
8-oz fresh mushrooms, thickly sliced
2 cans (14 1/2-oz each) stewed tomatoes, undrained
1 tsp dried basil
1/4 tsp crushed red pepper
1/4 tsp salt

In a large, deep nonstick skillet, cook the sausage, onion, and garlic over medium-high heat 3 minutes.  Add the bell peppers, zucchini, and mushrooms; cook another 5 minutes, stirring occasionally.

Add the tomatoes with their liquid, basil, crushed red pepper, and salt; bring to a boil. Reduce the heat to simmer, cover, and cook for 25 minutes, stirring occasionally.

Monday, December 9, 2013


1 can (10 3/4-oz) condensed cream of broccoli soup
1/2 cup milk
1 tsp soy sauce
dash of freshly ground black pepper
1 pkg (20-oz) frozen broccoli cuts, cooked and drained
1 can (2.8-oz) French fried onions, divided

Preheat oven to 350 degrees.
Spray a 1 1/2-quart casserole dish with nonstick cooking spray.

In a mixing bowl combine the soup, milk, soy sauce, and pepper; stir in the broccoli and 1/2 the onions.

Bake uncovered for 25 minutes at 350 degrees. Top with the remaining onions and bake another 5 minutes.

Sunday, December 8, 2013


Jean was an active lady in the school community where I grew up.  She was loved for many reasons including her excellent recipes.

1 46 oz. can apricot nectar
1 46 oz can pineapple juice
1 32 oz. jar cranapple juice

Mix  together and add 2 qts. chilled ginger ale. Yields 50 servings.

Wednesday, December 4, 2013


2 tbsp butter
1/2 cup broccoli florets
1/2 cup thinly sliced carrot
1/4 cup red bell pepper
1 garlic clove, minced
1 can (10 3/4-oz) condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz before cooking)
Red bell pepper strips for garnish
Fresh basil for garnish, if desired

In a 10-inch skillet over medium heat, melt the butter; cook broccoli, carrot, bell pepper, and garlic until crisp-tender, stirring often.

Stir in the soup, milk, and cheese; heat to boiling.  Reduce the heat to low and cook 5 minutes, stirring occasionally.  Pour the soup mixture over the well-drained fettuccine and toss to coat.

Garnish with the bell pepper strips and the basil, if desired.

Serves 3 to 4

Tuesday, December 3, 2013


  • 1/2 cup creamy almond butter (Jif recommended)
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 1/2 cup wheat germ
  • 1/4 cup coarsely chopped whole almonds
  • 3 tablespoons sweetened dried cranberries, chopped
  • 1/8 teaspoon ground cinnamon

  • MIX almond butter, honey and vanilla in large bowl. Stir in oats, wheat germ, almonds, cranberries and cinnamon until evenly moistened. Shape into 1-inch balls. Chill 10 minutes.

Sunday, December 1, 2013


I got this recipe off facebook.  Will try it when the grandkids are going to be here.

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! 


My grandson loves eggnog.  He wants us to make this pie.  Thought you might be interested, too.  It is from TOH and Philadelphia Cream Cheese.

  • 4 ounces PHILADELPHIA® Cream Cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 cup eggnog
  • 2 tablespoons sour cream
  • 1 teaspoon pumpkin pie spice
  • 1-1/2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • 1/8 teaspoon ground nutmeg
  1. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
  2. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing. 
  3. Yield: 8 servings.

Saturday, November 30, 2013


2 tbsp sugar
2 tbsp olive or canola oil
1 to 2 tsp (depending on your heat tolerance) ground chipotle chile pepper
1 1/2 tsp chili powder
1 tsp 5-spice powder
3 cups dry roasted peanuts

Preheat oven to 250 degrees.  Line a 15x10-inch pan with foil; set aside.

In a large bowl combine the sugar, oil, and spices; add peanuts and toss gently to coat.

Spread the peanuts in an even layer in the prepared pan.  Bake at 250 degrees for 30 minutes, stirring twice.
Allow to cool in pan on a wire rack.

Friday, November 29, 2013


4 cups raw cranberries, washed and stemmed
3 oranges, peeled
1 cup (or more if needed) sugar

Blend small amounts of cranberries and sugar in blender until of a fairly coarse consistency.  Add the oranges and blend together.

Serve in orange peel shells if desired or may be served in a serving bowl.

Tuesday, November 26, 2013


1 box (2-layer size) red velvet cake mix
1 can (21-oz) cherry pie filling
1/4 tsp almond extract
1 carton (8-oz) frozen nondairy whipped topping, thawed
1/4 cup toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

Prepare and bake the cake as directed on package for two layers.  Cool and remove from pans according to package directions.

When cakes are cool, combine the pie filling and almond extract in a small bowl stirring until the extract is totally blended into the filling.

Place one cake layer on cake plate and spread with 1 cup of the whipped topping; top with half the pie filling mixture.  Add the second layer and top with the remaining pie filling mixture, spreading to within 1 1/2 inches of the edge of the cake.

Decorate the edges of the cake with the remaining whipped topping and garnish with the almonds.

Monday, November 25, 2013


This recipe is from the Southern Lady Cooks facebook page.  I like it because it goes together quickly and you can go on about your business while it bakes.  You can also make it the night before, cover and refrigerate it then bake it the next morning.  If you refrigerate overnight you may need to add a few additional minutes of baking.

2 lbs. frozen hash browns, regular or Southern style
1 onion chopped
1 green pepper chopped
2 lbs. sausage or ham (could also use bacon or smoked sausage or any meat you like.
10 eggs beaten
Salt and pepper to taste
1/2 teaspoon garlic powder, Optional
1 1/2 cups shredded cheddar cheese
Oil for cooking hash browns
Heat oil, add hash browns, onion and peppers. Cook till potatoes begin to brown. Spray 9 x 13 baking dish with cooking spray. Spread potato mixture in pan, top with cooked sausage or ham. Pour beaten eggs over all and season with salt and pepper and garlic. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Can refrigerate overnight and then bake.
Bake uncovered at 375 degrees for 35 to 40 minutes. Makes 8 servings.  Enjoy.
Note: You can make half this recipe, too. You can use any kind of meat you like.

Sunday, November 24, 2013


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
  • Freshly ground pepper to taste 

  • 4 cups peeled and diced cucumbers
  • 1 14-ounce can black-eyed peas, rinsed
  • 2/3 cup diced red bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup slivered red onion
  • 2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Note: This is a recipe I got from a health newsletter.  I love it because I love cucumbers and I love black-eyed peas.  If you don't like black-eyed peas substitute a can of garbanzo beans or white kidney beans.

Hint: Living in the South, I know how important it is to have black-eyed peas on New Year's Day!  This would be a good way to have them!

Saturday, November 23, 2013


1 lb extra-lean ground beef
2 medium carrots shredded
2 cans (10 3/4-oz) reduced-fat condensed tomato soup
2 1/2 cups water
8-oz ziti
2 tsp basil
1 tsp onion powder
1 tsp garlic powder
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Cook the ground beef and carrots in a 4-quart Dutch oven over medium heat until beef is no longer pink; drain off fat.  Add the soup, water, ziti, basil, onion and garlic powders to the Dutch oven.  Bring to a boil and reduce heat.  Cover and cook approximately 25 minutes until the ziti is tender; stir occasionally during cooking.

Stir in the mozzarella cheese.

When serving, sprinkle with the Parmesan cheese.


I got this recipe from a friend who said it is a modified Pinterest recipe.  I am going to make these.  I think the addition of cream cheese sounds good.


1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

** NOTE - You can use Gluten Free Bisquick for those that are Celiac or eating Gluten Free! 

** Modified from Pinterest Recipe

Friday, November 22, 2013

Black Bean and Yellow Rice Salad

For Rice:
3 tablespoons canola oil
1  onion, chopped
2 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf

1 can (15-oz) black beans, drained and rinsed
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon vinegar
1/4 cup chopped fresh parsley
1 lime quartered, for serving (optional)

FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper, and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.

TO SERVE: In a large bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

This is a recipe I have from cooking.com - a retail internet site.

Thursday, November 21, 2013


From a Sarah Palin facebook post today.  Sounds good.

Some of you have asked for that Peanut Butter Carb Bar Recipe that Kathy Young gave me last night. Here’s Kathy’s recipe:

The Best Carb Bar Recipe EVER by Kathy Young of Edmond, OK

1 c. Honey
1 c. Brown Sugar
1 c. Peanut Butter with nuts
4 c. Cereal – any kind (I love Honey Bunches of Oats with Almonds)
Additional ingredients:
Raisins, Chocolate Chips

1) Microwave Honey, Brown Sugar, and Peanut Butter on high 3 minutes in large bowl stirring every minute

2) Add Cereal to warm mixture

3) May add Raisins and Chocolate Chips to warm mixture (Chocolate Chips will melt)

4) Spread mixture into 13x9 inch pan sprayed with cooking spray

5) Cool, slice (approx. 30 squares) and enjoy!

(The photo is from last night’s book signing. The girls surprised me in the book line for Trig to do some FaceTime with me from Alaska – sweet little visit amidst a sweet setting in Oklahoma.)


4 cans (13 3/4-oz each) ready-to-serve chicken broth
1 cup water
6 leeks, split and cut into 1-inch pieces
1 1/2 tsp salt
dash of freshly ground black pepper
1 cup minute rice, uncooked
1 cup thin strips of cooked chicken
2 tbsp minced parsley

Combine the broth, water, leeks, salt and pepper in a large saucepan; bring to a boil.  Reduce the heat and simmer 15 minutes or until the leeks are just tender.  Add the rice and chicken; cover pan and remove from the heat. Let stand without removing lid for 5 minutes.

Sprinkle with the minced parsley and serve.

Note: May use scallions or green onions rather than leeks, if desired.

This is a recipe I got from a little minute rice cookbook back in the 1980s.

Wednesday, November 20, 2013


I got this recipe from a cousin.

1 lb box Confectioners sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

Tuesday, November 19, 2013


10 to 12 (3-inch size) prepared tart crusts
1 can (14-oz) sweetened condensed milk
2 tbsps orange-flavored liqueur or orange juice
2 tbsp cold water
1 pkg (4-serving size) instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup whipping cream, whipped

In a large mixer bowl, beat the milk, liqueur or juice, and cold water until blended; add pudding mix and cocoa powder.  Beat mixture until smooth.  Fold in the whipped cream.

Spoon equal portions of the pudding into the tart crusts.

Chill until set.

Garnish with fresh fruit, nuts, or whipped cream if desired.

Leftovers should be refrigerated.


This is a recipe I have had for several years.  It was in a pull-out recipe section of a women's magazine.  You can click on the picture to enlarge the recipe for easier reading.

Monday, November 18, 2013


2 bunches fresh broccoli, broken into florets
1 navel orange
1/4 cup olive or canola oil
6 garlic cloves, sliced thin
1/4 tsp crushed red pepper flakes
salt to taste, optional

Steam broccoli until tender; transfer to a serving platter.

Remove 3 strips of orange zest from the orange using a vegetable peeler; slice zest thinly.

In a small saucepan, heat the oil, garlic, and red pepper flakes just until the garlic is golden.  This should take approximately 5 minutes. Transfer to a small bowl.

Squeeze orange juice into the bowl with the other ingredients. Add the zest and 1/2 tsp salt, if desired. Spoon the mixture over the broccoli.

Sunday, November 17, 2013


This is a recipe I cut from a magazine several years ago.  It is a really good fudge.

Click on picture to enlarge for easier reading.

Saturday, November 16, 2013


1 cup long-grain rice, cooked according to package directions
2 tbsp olive or canola oil
1 1/2 lb boneless, skinless chicken breasts, cut into 2-inch pieces
2 tsp curry powder
salt to taste
freshly ground black pepper to taste
3/4 cup chicken broth
1 medium onion, sliced
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 pint grape tomatoes, halved
3/4 cup frozen peas, thawed

While rice cooks, heat half the oil in a large nonstick skillet over medium-high heat.  Season the chicken pieces with the curry powder, salt, and pepper; cook in the hot oil until browned on all sides, approximately 3 minutes per side.  Transfer the chicken to a bowl.

Add the broth to the skillet and cook, scraping up any brown bits.  Transfer to the bowl holding the chicken.

Wipe out skillet with a paper towel and heat the other half of the oil over medium heat.  Add the onion and cook, covered, stirring occasionally for approximately 5 minutes.  Add the ginger and garlic; cook for another minute.

Return the chicken and broth to the skillet with the onion; add the tomatoes and peas.  Heat 3 to 4 minutes until heated through and chicken is completely cooked.

Serve chicken and vegetable mixture over the rice.

Note to diabetics: This recipe has an almost equal number of carbs and proteins.

Friday, November 15, 2013


6 russet potatoes
6 garlic cloves
8 sprigs fresh thyme
5 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste

Preheat the oven to 450 degrees.

Place the whole potatoes, do not poke holes in potatoes) into a microwave-safe covered dish.

Microwave on high 3 to 4 minutes; allow to cool.

Cut each potato lengthwise into 8 even-size wedges.

In a large mixing bowl, toss the potatoes with the garlic cloves, olive oil, and thyme. Sprinkle potatoes lightly with salt and pepper.

Arrange potatoes and garlic in a single layer on a baking sheet.

Bake 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes or until dark golden brown on all sides.

Thursday, November 14, 2013


2 tbsp butter, divided
1 lb pork tenderloin, cut into 1/2-inch thick slices
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup diagonally-cut carrots
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
3 bacon slices, cooked crisp, drained, crumbled
dash of freshly ground black pepper

In a 10-inch nonstick skillet over medium-high heat, melt 1 tablespoon of the butter and cook the pork 10 minutes or until browned on both sides.  Remove meat from skillet and keep warm.

Add the other tablespoon of butter to the same skillet and cook the broccoli, mushrooms, and carrots for 4 minutes, stirring often.

Stir the remaining ingredients into the skillet with the vegetables; heat to boiling.

Return the meat to the skillet and reduce the heat to low.  Place a lid on the skillet and cook 5-8 minutes until the pork is cooked through.

Wednesday, November 13, 2013


This is a recipe from Bozeman, Montana.

1 1/2 lbs boneless, skinless cooked chicken breast, cooled
1 1/2 cups celery, chopped into 1/2-inch pieces
2 tbsp onion, minced

1/2 cup honey mustard
3/4 cup mayonnaise
4 tsp celery seed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp salt

Hand tear the chicken into bite-size pieces; put into a mixing bowl.  Add the celery and onion; toss.

To make the dressing, stir the mustard, mayonnaise, celery seed, garlic powder, pepper, and salt together until mixed well.

Fold the dressing into the chicken mixture.

Tuesday, November 12, 2013


1 1/2 cups diced Spanish onions
1/2 cup sliced carrots
1/2 cup diced celery
2 tbsp butter
2 cups peeled and diced baking potatoes
1 pkg (10-oz) frozen corn kernels
5 cups chicken broth
1/2 lb small shrimp, peeled & deveined
1/3 cup Dijon mustard
1/4 cup chopped parsley

In a large saucepan, over medium heat, cook the onions, carrots, and celery in the butter for 3 to 4 minutes until tender.  Add the potatoes, corn, and broth.  Heat the mixture to a boil.  Reduce the heat to simmer and cook for 20 to 25 minutes or until the potatoes are tender.

Add the shrimp, mustard, and parsley to the chowder and cook for 5 minutes or until the shrimp are cooked. Garnish with fresh celery leaves if desired.

Serves 6 to 8.

Saturday, November 9, 2013


I have had this recipe for a couple of years. I got it from a Southern Living magazine.

  • 5 tablespoons butter, divided 
  • medium onion, chopped 
  • medium-size red bell pepper, chopped 
  • 2 cups chopped cooked chicken 
  • (4-oz.) cans diced green chiles, divided
  • 3 cups (12 oz.) shredded colby-Jack cheese blend, divided 
  • (8-inch) soft taco-size flour tortillas 
  • 2 tablespoons all-purpose flour 
  • 3/4 cup chicken broth 
  • 1/2 cup milk 
  • Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce 
  1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender.
  2. Stir together onion mixture, chicken, 1 can diced green chilies, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
  3. Bake at 350° for 10 minutes.
  4. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chilies.
  5. Remove enchiladas from oven. Pour green chili mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
  6. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.

Friday, November 8, 2013


This recipe goes together quickly however, it does need to chill for 8 hours before serving.

1 pkg (.63-oz) Italian Salad Dressing Mix
1/3 cup tarragon vinegar
2 tbsps water
2/3 cup canola or extra-virgin olive oil
1 tbsp sugar
4 garlic cloves, crushed
6 drops red pepper sauce
1 medium onion, sliced and separated into rings
2 cans (4-oz each) button mushrooms, drained
1/4 cup red bell pepper, diced

In a tightly covered jar, shake the dressing mix, vinegar, and water.  Add the oil, sugar, garlic, and pepper sauce; shake to mix well.

Stir in the onion rings, mushrooms, and bell pepper; cover and refrigerate at least 8 hours before serving.

Serve with a slotted spoon.
Yield: 2 cups


3/4 cup quick-cooking oats
3/4 cup firmly packed brown sugar, divided
1/2 cup butter, softened
1/4 cup all-purpose flour
1 egg, beaten
1 tbsp milk
1/2 tsp almond extract
1 pkg (6-oz) semisweet chocolate chips
1 cup finely chopped pecans, divided

In a medium mixing bowl combine the oats, 1/2 cup of the brown sugar, butter, flour, egg, milk, and almond extract.  Stir the chocolate chips and half the pecans into the oat mixture.

Spread the mixture evenly in a lightly buttered 8-inch square glass baking dish.

Make the topping by combining the remaining brown sugar and remaining pecans in a small bowl; sprinkle over the batter.

Microwave on high for 3 minutes; rotate dish if not using a turntable. Cook another 3 to 5 minutes or until the sugar topping is melted.

Cool completely before cutting into squares.

Store in an airtight container.

Wednesday, November 6, 2013


1 cup long-grain white rice
1/4 cup dried apricots (about 8), chopped
2 scallions, thinly sliced
1 tbsp olive oil
4 bone-in pork chops (about 1-inch thick)
Kosher salt and pepper
1/2 cup dry white wine (or chicken broth)
1/4 cup apricot jam

Cook the rice according to package directions, adding the apricots to the saucepan along with the rice.  Fluff with a fork and fold in the scallions.

Meanwhile, heat the oil in a large skillet over medium heat.  Season the pork with 1/2 teaspoon each of the salt and pepper; cook until golden brown and cooked through, 6 to 8 minutes per side.  Transfer to plates.

Add the wine to the skillet and cook, scraping up any brown bits, for 1 minute.  Whisk in the apricot jam and cook until melted.  Serve over the pork chops with the rice.

Yield: 4 servings
Per serving: 396 calories, 7 g fat (2 g sat), 65 mg cholesterol, 328 mg sodium, 29 g protein, 54 g carbs, 1 g fiber.

Note: This is a recipe I got in the past from a Woman's Day magazine.

Wednesday, October 23, 2013


Perfect for munching or for gift-giving.

1 can (12-oz) honey-roasted peanuts
1 can (10-oz) salted cashews
10-oz dried banana chips
8-oz dried pineapple pieces
6-oz coconut chips

Combine all the ingredients together in a large bowl, stirring to mix well.  Serve immediately or store in an air-tight container.  To give as gifts, put mix in cellophane bags and tie with curly ribbon.

Yield: 11 cups mix

Sunday, October 20, 2013


2 (10 3/4-ounce) cans cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-pound) package frozen mixed vegetables, thawed
3 cups chopped cooked chicken
1 1/2 cups Bisquick baking mix
1/2 cup grated sharp Cheddar cheese
1/2 cup milk

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
In a large bowl, combine soup, and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.
Recipe is from an old Cooking With Paula Deen Magazine.

Wednesday, October 16, 2013


3/4 cup salad oil
1 envelope ranch salad dressing mix
1/2 tsp dried dill
1/4 tsp lemon pepper
1/4 tsp garlic powder
1 pkg (12-16 oz) oyster crackers

Whisk together the first 5 ingredients.  Pour over the crackers, stirring to coat well.  Place on baking sheets and bake at 275 degrees for 15-20 minutes.  Store in airtight container.

Note: Recipe from my cousin Jeannie who has always served the best food at parties.

Friday, October 11, 2013


1 lb boneless round steak, 3/4-inch thick
2 tbsp butter, divided
1/2 cup chopped onion
1 can condensed cream of mushroom soup
1/2 tsp paprika
1/2 cup sour cream
Hot cooked noodles for serving
Chopped fresh parsley for garnish
Additional paprika for garnish

Slice the beef across the grain into thin strips.

In a large skillet, over medium-high heat, melt the butter and cook the beef and onion until beef is no longer pink and onion is tender.

Stir the soup and paprika into the beef mixture; heat through while occasionally stirring.  Remove from heat.

Stir in the sour cream.

Serve the stroganoff over the hot noodles.

Garnish by sprinkling with the chopped parsley and a little paprika.

Tuesday, October 8, 2013

Pizza Spaghetti Casserole

My cousin shared this on facebook.  Since the person who originally posted it said, "Feel free to share," I am doing exactly that!

1 lb. Ground meat (I like turkey) 
1 box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano 
½ teaspoon garlic powder
½ Cup Milk 
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 can diced Italian style tomatoes 
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...


Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

Feel free to LIKE AND SHARE !!