Sunday, April 28, 2013


As stated in the title, I got this recipe from Campbell's Foods.  Since it is a Campbell's recipe I am printing it as I got it.  However, I do add a drained small can of mushroom stems and pieces and I use brown rice.  Frankly I suggest you always use brown rice (you may need to add 5 minutes to the baking time) as it is a whole-grain food which is much healthier for you.  I also use low-fat and/or fat-free soups.  I have listed this recipe here because it is "quick fix" even though it bakes for an hour.

pound bulk hot Italian pork sausage 
large green pepper, chopped (about 1 cup) 
large onion, chopped (about 1 cup) 
stalks celery, chopped (about 1 cup) 
cup uncooked regular long-grain white rice 
cans (10 3/4 ounces eachCampbell's® Condensed Cream of Chicken Soup 
can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup 
Vegetable cooking spray 

  • 1
    Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the pepper, onion, celery, rice, soups and 1 can of water in the skillet.
  • 2
    Spray a 3-quart casserole with the cooking spray. Spoon the sausage mixture into the casserole. Bake at 400°F. covered for 45 minutes. Remove cover, stir and cook 15 minutes more.

    Yield: 6 servings.

Friday, April 26, 2013


This homemade sauce is great over ice cream, pound cake, etc.

1 stick butter
1 cup chopped pecans
1 pkg (6-oz) semisweet chocolate chips
1/2 tsp vanilla

In a heavy skillet, melt the butter; add the pecans and cook over low heat, stirring constantly until the butter is lightly browned.  Remove skillet from the heat.  Add the chips and vanilla; stir until the chocolate chips are melted.

Serve the sauce warm.

Yield: 1 1/4 cups

Wednesday, April 24, 2013


1 cup unsalted butter, softened at room temperature
1/4 cup honey
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp (or less) ground cloves

Combine all ingredients in a mixing bowl and beat with an electric mixer at medium speed until blended. Serve at room temperature.

Keep stored in refrigerator.

Note: Delicious on hot biscuits!

Tuesday, April 23, 2013


My sister-in-law posted this on her facebook page today.  I love zucchini and just have to try this.  Can't wait to go buy some zucchini!

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
for more yummy recipes many more here

Saturday, April 20, 2013


1 tbsp canola oil
4 (approx. 1 lb) skinless, boneless chicken breast halves
1 can (10 3/4-oz) condensed broccoli cheese soup, undiluted
1/3 cup water
2 cups broccoli florets
dash freshly ground black pepper
cherry tomatoes for garnish, optional

Heat oil in a large nonstick skillet over medium-high heat.  Add the chicken to the hot oil and cook 10 to 12 minutes until browned on both sides.

Combine the soup and water until smooth; stir into the skillet with the chicken.  Add the broccoli florets and pepper; cover.  Cook another 10 to 12 minutes until the chicken is cooked through and broccoli is tender; stir occasionally during cooking.

To serve garnish with the tomatoes, if desired.

Friday, April 19, 2013


2 tsp cumin seeds
3/4 tsp coarsely ground black pepper
1/2 tsp salt
1 1/4 lb boneless thin-cut pork loin chops
2 to 3 tbsp olive or canola oil
1 tbsp minced garlic
1/2 cup orange juice
1/4 cup lemon juice
2 tbsp chopped fresh cilantro

Make a rub by combining the cumin, pepper, and salt together in a small bowl; rub over the chops.

Heat a large skillet over medium heat until hot; add 2 tablespoons of the oil and allow oil to get hot.  Add the chops, in batches if necessary, and cook 4 to 5 minutes until pale pink in center.  Turn chops once while cooking and add more of the oil if necessary.  Remove chops and place on a warm platter.

Add the garlic to the skillet; cook, stirring, over medium-low heat for 30 to 60 seconds.  Stir in the orange and lemon juices.  Increase the heat to high and boil the mixture 3 to 4 minutes or until slightly thickened.  Stir in the cilantro.

Add the chops back to the skillet and cook another 1 to 2 minutes until heated through.

Garnish with fresh chopped cilantro, if desired.

Yield: 4 servings

Note: I got this recipe a few years ago from Cooking Club.


1/4 cup olive or canola oil
1 pkg (8-oz) fresh sliced mushrooms
3 large garlic cloves, minced
1 carton (32-oz) chicken broth
1 can (14.5-oz) diced tomatoes with basil, garlic, and oregano
9 pkgs (9-oz each) refrigerated chicken tortellini
1/3 cup chopped fresh basil
1/4 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese

Heat the oil in a Dutch oven over medium heat until the oil is hot.  Add the mushrooms and garlic and cook 3 to 4 minutes or until mushrooms are softened.  Stir in the chicken broth and tomatoes; bring mixture to a boil.

Add the tortellini and simmer approximately 10 minutes or until the tortellini are tender; stir occasionally.

Stir in the basil and pepper; simmer 1 to 2 minutes.

To serve, ladle soup into bowls and top with the Parmesan cheese.

Yield: 4 to 6 servings

Note: This is my adaptation of a recipe I got a few years ago from Cooking Club.

Thursday, April 18, 2013


1 cup pancake/baking mix
3/4 cup milk
1 egg, lightly beaten
2 tsp sugar
1 tsp baking powder
1 tsp lemon zest
1 tbsp lemon juice
1/2 cup fresh blueberries
2 tsp butter

Stir the pancake mix, milk, eggs, sugar, baking powder, lemon zest, and lemon juice together in a bowl until blended; stir in the blueberries.

Melt half the butter in a large nonstick skillet or on a nonstick griddle.  Drop the pancake batter by 1/4 cup of batter for each pancake on the hot skillet or griddle.

Cook pancakes until the bottoms of the pancakes are browned and tops become bubbly.  Turn and cook on the other side until browned.  Repeat the process until all the batter is used.

Serve with your favorite maple or blueberry syrup or fruit.

Wednesday, April 10, 2013


Note: This is listed in my quick fix recipes category because it only takes a few minutes to prepare and get into the oven.  It does need to bake for 35 to 40 minutes which still has it on the table in an hour.

1/2 stick butter
1 cup chopped celery
1 cup chopped yellow onion
1 cup chopped carrots
1/4 cup 100% white all-purpose flour
1 can ((10 1/2-oz) chicken broth
1 cup milk
1 pkg (7-oz) herb-seasoned stuffing
2 cups cubed or shredded chicken (works just as well with turkey)
1 cup shredded cheddar cheese
celery leaves and/or carrot curls for garnish, if desired

Preheat oven to 350 degrees.
Spray an oblong baking dish or pan with nonstick cooking spray; set aside.

Melt the butter in a large saucepan over medium heat; add the celery, onion, and carrots and cook until softened.  Add the flour and cook, stirring, for 1 minute.  Slowly pour in the chicken broth and the milk.  Cook, stirring constantly, until the mixture begins to boil and thicken.  Remove from the heat.

Add the stuffing and chicken to the hot mixture and stir to coat well.  Spoon mixture into the prepared baking dish and bake at 350 degrees for 30 to 35 minutes.  Sprinkle the cheese over the top of the casserole and return to the oven for 5 minutes to melt cheese.

Garnish with the celery leaves and carrot curls, if using.

Yield: 6 servings

Tuesday, April 9, 2013


A friend posted this on facebook.  I love stuffed zucchini and thought this would be a good one.  I have never used curry powder in mine before.  This is good.  Give it a try.

3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
freshly grated Parmesan cheese
fresh cracked black pepper

(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)

Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini. Mmmm....