Saturday, August 31, 2013


1 pkg refrigerated crescent rolls
1 carton (8-oz) sour cream
3-oz cream cheese, softened
1 pkt dry Hidden Valley Ranch Dressing Mix
Fresh veggies such as broccoli, carrots, cauliflower, tomatoes, etc for topping

Lay crescent rolls out flat on a cookie sheet and press together to form a rectangle; bake as directed on package.

Mix the sour cream, cream cheese, and dressing mix all together until well blended.  Spread on the baked rolls.  Top with an assortment of fresh chopped veggies.  Cut into squares to serve.

Thursday, August 29, 2013


Got this from a friend in Oklahoma.

Cheddar Pull-Apart Bread

8 oz of your favorite shredded cheddar cheese blend.

1 large round loaf of soft bread (like a French or Italian round)
8 oz. diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry Ranch dressing mix from packet

Cut bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Place cheese in between all cuts: sprinkle with bacon. Blend melted butter and Ranch mix and drizzle over top of bread evenly. Wrap in foil and bake at 350 degrees for 15 minutes; uncover and bake 10 minutes more. Serve hot and pull apart pieces from loaf to eat!


I got this recipe at my local library.  I have no idea who Nanni is/was!

1 lb ground beef
1 can black beans
2 cans pinto beans
2 cans Rotel tomatoes
2 cans diced tomatoes
2 cans corn
1 small yellow onion, diced
1 packet taco seasoning

Brown the ground beef in a skillet and drain well, return beef to skillet and add the onions; saute with beef until onions are transparent.  Add the taco seasoning (whole packet or to suit your taste); stir to mix together well.

Stir in the Rotel and diced tomatoes, drained black beans, pinto beans, and corn.  Simmer until the flavors are blended and the mixture is slightly thickened.

If desired, garnish with sour cream, shredded cheddar cheese, broken tortilla chips, etc.

Wednesday, August 28, 2013


1 lb fresh spinach
1 qt fresh strawberries, cut in half if large

Wash spinach, dry and crisp in refrigerator.

Wash and hull strawberries, allow to dry.

Combine the spinach and strawberries in salad bowl.

1/2 cup granulated sugar
2 tbsp sesame seeds
1 tbsp poppy seeds
1 1/2 tsp minced onion
1/2 tsp Worcestershire sauce
1/4 tsp paprika
1/2 cup canola oil
1/4 cup white wine vinegar

Blend the sugar, seeds, onion, Worcestershire sauce, and paprika in a blender.  With blender running, slowly add the oil and vinegar until thoroughly mixed and thickened.

Drizzle dressing over the salad and serve immediately.

Tuesday, August 27, 2013


When I saw this recipe on a friend's post I knew I had to make it for my grandkids who love root beer floats!  To the best of my knowledge the credit for this recipe goes to Spending With Pennies.

Note: This is a Quick Fix Recipe that does require 8 hours freezer time!

1 carton (8-oz) frozen whipped topping, thawed
3/4 cup cold root beer
1/2 cup milk
1 pkg (4-serving size) instant vanilla-flavored pudding mix
root beer extract (amount to suit taste as strength varies per brand)
1 graham cracker pie shell
8 maraschino cherries, drained completely on paper towels

In a large bowl combine the root beer, milk, and pudding mix; mix with wire whisk until it begins to thicken.

Fold in the root beer extract and half the whipped topping.  Spread the mixture into the pie shell.  Refrigerate for 5 minutes then top with the remaining half of the whipped topping.

Cut the pie into 8 wedges (this makes cutting the frozen pie easier).  Top each wedge with one of the cherries.

Cover pie and freeze overnight or 8 hours.

Serve frozen.

Monday, August 26, 2013


2 tbsp sweetened Lipton Tea Mix
1 tub Crystal Light Lemonade
1 tsp Almond extract
2 quarts water

Mix all ingredients together and serve over ice.

Friday, August 23, 2013


1 large yellow onion, chopped
1 tbsp canola oil
1 can (28-oz) whole tomatoes, undrained, coarsely chopped
2/3 cup picante sauce (your choice according to taste)
1 1/2 tsps ground cumin
1 tsp salt
1/2 tsp basil
1 can (16-oz) black beans, rinsed and drained
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup cubed zucchini
1 cup cubed yellow squash
shredded cheese, for garnish
sour cream for garnish, optional
chopped green onion for garnish, optional
tortilla chips for serving, optional

In a Dutch oven or a large saucepan, cook the onion in the oil under tender; add the tomatoes, picante sauce, and the seasonings.  Cover pan and simmer mixture for 5 minutes.

Stir in the beans, peppers, zucchini, and squash; cover and simmer until veggies are tender, probably about 15 minutes.

Ladle into serving bowls and sprinkle with the shredded cheese.  Add a dollop of sour cream, if desired.

Thursday, August 22, 2013


1 (9-inch) unbaked pastry shell
3 eggs, separated
1 can (14-oz) Sweetened Condensed Milk
1/3 cup lemon juice
2 tbsps flour
2 tsps grated lemon rind
Yellow food coloring, optional

Preheat oven to 375 degrees.

Bake pastry shell 10 minutes; remove from oven.  Reduce oven temperature to 350 degrees.

In a large mixer bowl combine all the remaining ingredients except the egg whites; mix well.

In a small mixer bowl beat the egg whites until stiff but not dry; fold into the lemon mixture.  Pour into the pastry shell.

Bake at 350 degrees 25 minutes until set.  Cool.

Monday, August 19, 2013


1 box (2-layer size) white cake mix
1 box (4-serving size) instant pistachio pudding mix
3 eggs
1 cup canola oil
1 cup club soda
1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl combine the dry cake mix and pudding mix.  Add the eggs, oil, and club soda, blending until well combined.  Stir in the chopped nuts.

Bake in a greased and floured 9 x 13-inch baking pan for 35-40 minutes at 350 degrees.

1 packet Dream Whip
1 box instant pistachio pudding mix
1 1/4 cups milk

Combine all ingredients in mixing bowl and beat until stiff.  Spread on cooled cake.

Friday, August 16, 2013


I love cauliflower and this is a tasty recipe I got from a friend.  This makes a good potato replacement side dish.  My friend directed me to the Louanne's Kitchen for this recipe.

Loaded Cauliflower Casserole 
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.  
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Thursday, August 15, 2013


1 block (8-oz) cream cheese, softened
1/3 cup mayonnaise
1/3 cup milk
2 tbsps chopped fresh dill
1 tsp Worcestershire sauce
1/4 tsp garlic salt
3/4 lb imitation crab meat, chopped coarsely
6 tbsps grated Parmesan cheese
fresh veggies or whole-grain crackers for dipping

Preheat oven to 350 degrees.
Spray a 9-inch pie pan with nonstick cooking spray; set aside.

Combine the cream cheese, mayonnaise, milk, dill, Worcestershire sauce, and garlic salt in a large bowl; fold in the crabmeat.  When well combined, spoon into the prepared pie pan.  Sprinkle the Parmesan cheese over the top.

Bake for 25 to 30 minutes at 350 degrees.  Allow to cool slightly before serving.

If desired, sprinkle with some fresh dill for garnish.

Note: This is a recipe I got from an old Family Circle Magazine.  Family Circle Magazines have been one of my favorite places to get recipes for 50 years!

Wednesday, August 14, 2013


1 (9-inch) unbaked pie shell (save time with refrigerated packaged pie dough sheet)
8 slices process American cheese
1 lb lean ground beef
1/2 cup tomato sauce
1/3 cup chopped green bell pepper
1/3 cup chopped yellow onion
1 tsp instant beef bouillon
3 eggs, beaten
2 tbsps flour
Shredded lettuce, for garnish
Chopped tomato, for garnish

Preheat oven to 425 degrees.

Bake pie shell for 8 minutes, remove from oven and set aside.

Reduce oven temperature to 350 degrees.

Cut 6 of the cheese slices into small pieces.

In a large skillet, brown the meat until no longer pink; drain well.

Return beef to skillet that has been wiped clean of fat with a paper towel.  Add the tomato sauce, bell pepper, onion, and bouillon; cook, stirring, until the bouillon is completely dissolved.

Remove skillet from the heat and add the eggs, flour, and cheese pieces; stir well while adding until eggs and flour are well blended.

Pour filling into the pie shell and use a large spatula to spread evenly.

Bake at 350 degrees for 20 to 25 minutes or until heated through.  Cut the remaining cheese slices into wide strips and around on top of the pie.  Return to the oven for 2 to 3 minutes or until cheese begins to melt.

Remove from oven and garnish with the fresh tomatoes and lettuce.

Tuesday, August 13, 2013


3/4 -1 lb boneless beef sirloin
1 tbsp canola oil
1 garlic clove, minced
2 cups broccoli florets
1 medium onion, cut into wedges
1 can (10 3/4-oz) condensed cream of broccoli soup
1/4 cup water
1 tbsp soy sauce
Hot cooked noodles for 4
Cherry tomatoes for garnish, if desired

Slice the beef across the grain into thin strips.

In a 10-inch skillet over medium-high heat, heat the oil.  Add the steak strips and garlic; cook until browned. Add the broccoli and onion; cook 5 minutes, stirring often.

Stir in the soup, water, and soy sauce; heat to boiling.  Reduce the heat to low, cover, and cook 5 minutes or until the broccoli and onion are tender.

Serve over the hot noodles; garnish with the tomatoes, if using.


Yes, I know I am weird!  And here is more proof.  I do not eat fish but I love Long John Silver's fish batter.  Any time my family would go to Long John's I would eat everyone's crunchies.  And I was Lucky at Long John's too.  I once won a TV at the Long John's in Bedford, Indiana!  We don't have one in our area now but when I saw this recipe on facebook, I knew I had to add it to my blog.  You see this is where I store my recipes. Perhaps you would like this recipe, too.  And by the way, thank you Anna DeLong for posting this.


3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

1. Sift dry ingredients

2. Add water and mix well

3. Use to coat fish or chicken filets

4. Cover the fish or chicken completely

5. Deep fry until a deep golden brown


1 pkg (approx 20-oz) mild Italian sausage links, coin sliced
1 pkg rigatoni pasta
3 tbsp olive or canola oil
2 garlic cloves, minced
1 large red bell pepper, seeded & minced
1 jar (26-oz) your favorite pasta sauce
2 tbsps fresh chopped parsley

Cook sausage according to the package directions and keep warm.

Cook the pasta according to package directions, drain and keep warm.

In a large skillet saute the garlic in the oil for about half a minute then add peppers and cook until crisp-tender.

Add the sausage and pasta sauce to the skillet and heat until sauce is heated through.  Mix with the pasta, sprinkle with the parsley and serve warm.

Monday, August 12, 2013


I think most of us have made these pies over the years but for anyone who hasn't, this is a quick and easy way to make a pie.  It does need to chill for at least 4 hours though so plan ahead.

Click on picture for easier reading.

Saturday, August 10, 2013


I was cleaning out some old recipe files and came across this 1984 recipe.  I have never made it so don't know how good it is but I thought you might enjoy seeing it before I tossed it.

Thursday, August 8, 2013


1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely chopped or 1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 oz.)
1 small onion, chopped
1 large stalk celery, chopped
2 cans (16 oz.) pork and beans

Preheat oven to 350 degrees.

In a small bowl combine the brown sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne and black peppers.

In a large skillet cook the bacon until crisp.  Remove bacon and drain on paper towels. Discard all but 3 tablespoon of the bacon drippings.  Cook the onion and celery in the reserved bacon drippings for a few minutes just until tender.

Lightly spray a 2-quart casserole dish with nonstick cooking spray; crumble the bacon over the bottom of the casserole dish.  Stir in the remaining ingredients.

Bake at 350 degrees for approximately 30 minutes until hot and bubbly.


Tuesday, August 6, 2013


This is an old Campbell's Soup Recipe that I have changed a little.

4 (1 lb total) skinless, boneless chicken breast halves
4 thin slices cooked ham
4 thin slices Swiss cheese
2 tbsps canola oil
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
1/4 cup sliced green onions
1/8 tsp thyme
chopped fresh parsley for garnish, if desired

Using the end of a plate or a meat mallet, flatten the chicken breasts.

Place 1 slice of ham and 1 slice of cheese on each chicken piece. Starting at the narrow end, roll up the chicken jelly roll fashion.  Tuck in the ham and cheese if necessary and secure with toothpicks.  (BE SURE TO REMOVE TOOTHPICKS BEFORE SERVING!)

In a 10-inch skillet over medium-high heat, heat the oil.  Add the chicken rolls and cook around 10 minutes until browned on all sides.  Spoon off fat.

Stir the soup and milk together in a small bowl until smooth; stir into the skillet.  Add the green onions and thyme.  Heat to boiling; reduce heat to low.  Cover skillet and cook another 10 minutes or until chicken is no longer pink and is cooked through.  Stir occasionally during cooking.

To serve, spoon sauce over rolls and sprinkle with the parsley, if desired.  Again, be sure to remove all toothpicks!

Monday, August 5, 2013


1 brick (8-oz) cream cheese, softened
1/4 cup butter, softened
1 1/2 tbsps milk
1/4 tsp garlic powder
1/4 tsp ground savory
1/8 tsp ground oregano
1/8 tsp dried dill weed
1/8 tsp dried basil
1/8 tsp ground black pepper

Combine all ingredients in small mixer bowl and beat until well blended.

Should be stored in refrigerator in an airtight container.

Serve with an assortment of whole-grain crackers.

Yield: 1 1/3 cups

Saturday, August 3, 2013


I got this recipe from an old book on food gifts.  This does make a nice gift but it is also great to have at home and goes especially good on grilled burgers, steaks, pork, chicken, etc.

1/2 cup firmly packed brown sugar
2 tbsp ground cumin
2 tbsp chili powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp ground red pepper
1/2 tsp black pepper

Combine all the ingredients in a small bowl, blending together well.

Store in an airtight container.

Makes approximately 1 1/4 cups.

To use: Generously sprinkle seasoning on meat a couple of hours before cooking.  Put meat in the refrigerator to allow it to absorb the flavors in the spices.  Grill, broil, bake, as desired.

Friday, August 2, 2013


1 bag (16-oz) frozen peach slices, thawed
1 pkg (3-oz) peach-flavored gelatin
2 tbsps lemon juice
1/2 tsp ascorbic powder (used to preserve the fruit color)
4 1/2 cups granulated sugar
3/4 cup water
1 pkg (1 3/4-oz) pectin powder

In food processor combine peach slices, gelatin, juice, and ascorbic acid; pulse until peaches are finely chopped.

In a large bowl combine the sugar and peach mixture; allow to stand for 10 minutes.

In a 1-quart microwave-safe bowl or measuring cup, combine the water and pectin powder; microwave on high for 2 to 2 1/2 minutes or until mixture boils.  Microwave another 45 seconds; stir then microwave another 15 seconds.  Stir mixture then pour the hot water/pectin mixture into the fruit mixture and stir for 3 minutes.

Pour the jam into clean jelly jars to within 1/2-inch of the top.  Wipe off the lips of the jars then screw on the lids.  Allow jam to set at room temperature for 24 hours before storing in the freezer.

To use, remove from the freezer and place in the refrigerator an hour before serving time.


  • It is okay to refreeze this jam.
  • Will keep up to 3 weeks in the refrigerator.
  • May be kept in the freezer for a year.
Yield: approximately 6 1/2 cups

Thursday, August 1, 2013


1 large cucumber, peeled and quartered
8-oz cottage cheese
1 block (8-oz) cream cheese, softened
1 cup chopped pecans
1 pkg dry Ranch salad dressing mix
2 tsps garlic powder
2 tsps onion powder
Fresh veggies and/or crackers for serving

Using a blender or food processor, combine all ingredients except the veggies and/or crackers, processing until cucumber and pecans are pureed.

Remove dip to a bowl with a lid, cover and refrigerate until chilled.

Serve with fresh vegetables and/or whole-grain crackers.

Yield: Approximately 3 1/2 cups of dip.