Thursday, October 31, 2013


This is a recipe I got years ago from my sister-in-law.

2 (8-oz each) pkgs cream cheese
3 pkgs chipped ham
2 tsps Worcestershire sauce
3 green onion, finely chopped (may use more to taste)
1 tsp. Accent

Soften cream cheese to room temperature.

Chop ham into very fine pieces. Mix all ingredients together.

Serve with assorted crackers.

Wednesday, October 30, 2013


1 whole boneless skinless chicken breast, cubed
3 tbsp butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 pkg (10-oz) frozen okra, thawed and sliced (may substitute green beans, if desired)
1 can (16-oz) crushed tomatoes
1 can (13 3/4-oz) chicken broth
1 tsp salt
1 small bay leaf
1/2 tsp sugar
1/8 tsp thyme
dash of black pepper
1/2 lb cleaned shrimp
1 1/3 cups minute rice

Cook, stirring, the chicken in a large skillet in the butter until browned.  Stir in the onion, bell pepper, celery, and garlic until tender.

Add the okra (or beans), tomatoes, chicken broth, salt, bay leaf, sugar, thyme, and black pepper to the skillet; bring to a boil.  Reduce the heat; cover and simmer on low for 5 minutes, stirring a few times. Add the shrimp and cook for 5 minutes; remove the bay leaf.

Stir the rice into the skillet; cover and remove from the heat.  Allow to stand for 5 minutes until rice in tender.

Tuesday, October 29, 2013


1 1/2 lbs beef top round steak (1 1/2-inches thick)
2 tbsp butter
2 cups sliced fresh mushrooms
1/2 cup sliced onion
1 can (10 3/4-oz) condensed cream of mushroom soup
1/4 cup water
2 tsp Worcestershire sauce

On unheated rack of broiler pan, place the steak.  Place 4-inches from heat and broil approximately 15 minutes for rare, go from there for desired doneness. Turn once during cooking.

In a 10-inch skillet, over medium-high heat, heat the butter.  Cook mushrooms and onions 10 minutes or until liquid is evaporated and onion is browned.  Stir in the soup, water, and Worcestershire sauce.  Heat through, stirring occasionally.

To serve, slice the meat thin, diagonally across the grain.  Spoon sauce over meat.  Garnish with fresh mushrooms, if desired.

Thursday, October 24, 2013


1 pkg (3.9-oz) instant chocolate pudding and pie filling mix
1 pkg (3.4-oz) instant vanilla pudding and pie filling mix
3 1/2 cups cold milk, divided
2 9-inch chocolate crumb pie crusts
1 carton (12-oz) frozen whipped topping, thawed
1/2 cup mini chocolate chips, divided

In a medium mixing bowl beat the chocolate pudding mix with 1 3/4 cups of the cold milk for 1 minute.  Pour half the pudding into each of the pie crusts; place in refrigerator to chill for 10 minutes.

In another medium mixing bowl beat the vanilla pudding mix with the remaining milk for 1 minute.  Pour half the vanilla pudding over the chocolate layer in each of the pies.  Chill 10 minutes.

Spread half the whipped topping over each pie and top each with half the chocolate chips.

Cover pies and keep stored in the refrigerator.

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

Monday, October 21, 2013


I am including this recipe in the Quick and Easy category as it is easy to assemble but does need to cook for approximately 1 hour and 40 minutes.  But it is worth the cooking time!

1 tbsp canola oil
1 1/4 lbs beef stew meat, cut into bite-size pieces
1 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, sliced or cut into bite-size pieces
3 garlic cloves, minced
3 1/4 cups unsalted beef broth (if using salt, eliminate the salt mentioned above)
3 cups water
2 large carrots, peeled and sliced
2 ribs of celery, sliced
1 can (14.5-oz) diced tomatoes
1/2 lb fresh mushrooms
3/4 cup barley
1/2 tsp thyme
1 cup frozen peas

In a Dutch oven or large pot over medium-high heat, heat the oil.

Season the beef with the salt and pepper; add to the hot oil and cook approximately 5 minutes until browned on both sides.  Add the onion and garlic; cook another 3 to 4 minutes, stirring occasionally.

Stir the beef broth and water into the meat mixture; add the carrots and celery.  Cover pot and simmer for an hour, stirring occasionally.

Add the tomatoes, mushrooms, barley and thyme; taste test and add additional salt if needed.  Simmer for a half hour, covered, stirring occasionally.

Stir in the peas and cook 2-5 minutes until peas are tender.

Yield: 6 servings.

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.

Tuesday, October 15, 2013


1/2 lb lean ground beef
8-oz velveeta cheese, cut into 1/2-inch cubes
1 (12-inch) ready to use pizza crust (or make your own if you prefer)
1 can (10-oz) diced tomatoes with green chilies, well drained
1/4 cup ketchup
1 cup shredded lettuce

Preheat oven to 400 degrees.

Brown ground beef in a skillet; drain well.  Wipe out skillet with a paper towel and return meat to skillet; stir in cheese.

Place the pizza crust on a pizza pan.

Mix the tomatoes with the ketchup; spread over the crust.  Top with the meat mixture.

Bake pizza at 400 degrees for 10 minutes.

Remove from oven and top with lettuce before cutting to serve.

Note: Add additional garnishes as desired.

Monday, October 14, 2013


1 tbsp canola oil
3 lbs large yellow onions, halved & thinly sliced
3 tbsp flour
2/3 cup water
5 cups low-sodium beef broth
2 1/3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp freshly ground black pepper
1/4 tsp salt

Spray a 6-qt stockpot with nonstick cooking spray; add the oil and heat over medium-high heat. Add the onions and cook, stirring occasionally, for 10 minutes or until browned and caramelized.  Stir in the flour, then the water.  Bring to a boil.

Add the beef and chicken broths, thyme, pepper, and salt.  Return to a boil, reduce heat to low and simmer, uncovered, for 30 minutes.

Crouton Crust:
8 slices whole wheat French bread
3/4 cup shredded Swiss cheese

While the soup simmers, preheat broiler.  Place the bread slices on a baking sheet and broil until nicely browned on both sides.  Remove the bread from the baking sheet and set aside.

Place 8 ovenproof soup bowls on the baking sheet.  Ladle the soup into the bowls and top each with a crouton.  Sprinkle crouton and soup with the cheese.  Broil 6-inches from the heat for 1 or 2 minutes until cheese is melted and bubbly.

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.

Thursday, October 10, 2013


Dylan Lauren is the daughter of fashion guru Ralph Lauren.  She is highly successful on her own with her Dylan's Candy Bar Empire!  She opened her flagship Manhattan store in 2001 and now has other stores across the country.  This is her rich chocolate fondue recipe.

1 1/4 cups heavy cream
16-oz good quality bittersweet chocolate, finely chopped
1 tbsp vanilla extract

Heat the cream in a small heavy saucepan over moderate heat until it just barely simmers; add the chocolate and let stand for 2 minutes.

Pour the vanilla extract into the mixture and whisk until smooth.

Serve immediately; she recommends serving with bite-size chunks of good quality pound cake.

Red Hot: Add 1 tbsp cinnamon and 1/2 tsp chili powder

Nutty: Stir in a handful of chopped nuts or 2/3 cup creamy peanut butter (personally, I like with chunky pb)

Charged Up: Pour in 1/2 cup hot brewed coffee or espresso.

Tuesday, October 8, 2013


Saw this on facebook and thought it was worth sharing.

For soup making: Add 1/3 c. dry soup mix with 1 1/4 c. water and stir with whisk in a saucepan. Keep it stirred until it is smooth and creamy. Bring to a boil and continue stirring for approx. 2-3 min or until it thickens to your liking. Set aside and allow to cool. Put in sealed container and place in refrigerator. Should keep at least 1 week. This is equivalent to 1 can of store bought soup.

To make cream of chicken soup: Use 1/3 c. dry mix with 1 1/4 c. chicken broth instead of the water. Fresh chicken broth is always best when available.

To make cream of mushroom soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth. Saute 1/3 c. chopped mushrooms until tender. Add to soup as it is thickening. This is equivalent to 1 can of store bought soup.

To make cream of celery soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth or water. Chop 1/3 c. celery, with ribs removed, and cook until softened. Add to the soup as it is thickening. This is equivalent to 1 can of store bought soup.

To make cream of potato soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth or water. Add 1/3 c. diced and pre-boiled potatoes to the soup as it is thickening. You can also smash the potatoes up before adding to make it even creamier. This is equivalent to 1 can of store bought soup.

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 !!


  • cups  reduced-sodium chicken broth
  • 20 ounce package refrigerated herb chicken tortellini (such as Buitoni)
  • pound  plum tomatoes, seeds removed, chopped
  • cup  frozen peas, thawed
  • 6 ounce bag baby spinach
  • Shredded basil and shaved Parmesan cheese (optional)

Place broth and 1 cup water in a large pot and bring to a boil. Add tortellini and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.
Stir in peas. Add spinach gradually. Sprinkle basil and Parmesan over top, if desired. 

Serve immediately.

Note: This is a recipe I got from Family Circle Magazine.

Friday, October 4, 2013


For those who like to do everything homemade here is a good recipe for making your own dry onion soup mix.

4 tsps beef bouillon granules
8 tsps dry onion flakes
1 dry onion powder
1/4 tsp pepper
1/4 tsp dried parsley flakes, optional

Cut a 6-inch square of heavy duty aluminum foil and place all ingredients in the center of the foil.  Fold foil over ingredients to make an airtight package.  Label with title and date!

Store packet in a cool dry place and use within 6 months.

Thursday, October 3, 2013


1/4 cup flour
1/4 cup sugar
1/4 cup cocoa powder
pinch of salt
1/4 cup milk
1/4 cup butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 cup semisweet chocolate chips

In a small mixing bowl stir the flour, sugar, cocoa, and salt together.  Add the milk, butter, eggs, and vanilla; stir well to incorporate.  Fold in the chocolate chips.

Divide the batter evenly between two microwave safe mugs; sprinkle extra chocolate chips over the tops.

Microwave cups together on high for 2 minutes.

Cake will be very moist and gooey in the centers.  Allow to set for 15 minutes before eating.

Note: Basic idea for this recipe is from Ladies Home Journal.

Wednesday, October 2, 2013


1 can (10 3/4-oz) condensed cream of mushroom soup, divided
1 lb ground beef
1/3 cup dry bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
1 tbsp canola or coconut oil
1 1/2 cups sliced fresh mushrooms

In a large mixing bowl combine the beef, 1/4 cup of the soup, bread crumbs, onion, and egg; mix thoroughly. Shape firmly into 6 equal patties.

In a large skillet, over medium-high heat, heat the oil; add the patties and cook until browned on both sides. Remove patties from the skillet and set aside.  Pour fat out of skillet.

In the same skillet used for browning the patties, stir in the remaining soup and the mushrooms; place patties back in skillet; reduce heat to low.

Place a lid on the skillet and cook for 20 minutes or until the beef is cooked through and is no longer pink; turn occasionally during cooking.

To serve, spoon the mushroom sauce over the patties.

Tuesday, October 1, 2013


2 tbsp olive oil
1 tbsp unsalted butter
3/4 lb small red potatoes, sliced very thin
1 cup diced onion
1 large orange bell pepper, seeded and cut into 1 1/2-inch strips
1 tsp minced garlic
1 tsp kosher salt
1/2 tsp ground pepper
10 large eggs
2 tbsp chopped flat-leaf parsley

Heat oven to 400 degrees.

Heat the oil and butter in a large ovenproof nonstick skillet over medium heat.  Add the potatoes, spreading them out and flipping them to coat evenly with the oil mixture.  Cook 6 minutes, turning occasionally, until lightly golden and barely soft.  Add the onion, bell pepper, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, carefully stir into the potatoes.  Cover the skillet and cook for 3 minutes tossing once or twice until the onion is translucent.

In a large bowl whisk the eggs with the remaining salt and pepper; stir in the parsley.  Pour over the potato mixture.  Allow the eggs to set in skillet for 1 minute; gently combine the vegetables and eggs with a spatula.
Cook over moderate heat until the eggs begin to solidify around the edges, approximately 4 minutes.

Place the skillet in the oven and bake 6 minutes or until the eggs are just set, slightly puffed, and shrinking away from the sides of the skillet.

Remove from oven.

Loosen the edges of the omelet with a spatula and slide out onto a serving plate or a cutting board.  Cut into 4 servings and serve immediately.

Note: This is an old Redbook recipe.