Tuesday, January 28, 2014


1 can cream of chicken soup
1/2 cup grated cheddar cheese + more for topping
3/4 cup milk
1 tube refrigerated crescent rolls
1 large can of chicken

Preheat oven to 350 degrees.

Mix together the soup, cheese, and milk.  Pour half of the mixture into a 9 x 13-inch baking pan or dish and set aside.

Separate the crescent rolls. Place small amounts of the chicken at the large ends of the rolls and roll up. Place filled rolls into the mixture in the baking pan/dish.  Pour the remaining mixture over the top of the rolls. Sprinkle additional cheese over the top and bake at 350 degrees for 25 to 35 minutes.

Sunday, January 26, 2014


2 cans (8-oz each) water chestnuts, drained
1 lb bulk pork sausage
1 bl bulk hot pork sausage
1/4 cup cornstarch
1 cup maple syrup
2/3 cup cider OR red wine vinegar
1/4 cup soy sauce

Preheat oven to 350 degrees.

Process the water chestnuts in a blender or food processor until minced/ transfer to a large mixing bowl.

Add the sausage to the minced chestnuts; mix well. Shape mixture into 1-inch balls and place in ungreased 15 x 10-inch baking pans. Leave uncovered and bake at 350 degrees for 20-25 minutes or until the meat is no longer pink.

While meatballs are baking, combine the cornstarch, syrup, cider, and soy sauce in a saucepan; stir until smooth. Bring mixture to a boil; cook, stirring, for 2 minutes or until thickened and bubbly.

Drain meatballs.  Add meatballs to the sauce and heat through.

Friday, January 24, 2014


4 (1-lb total) skinless salmon fillets
1/3 cup lite creamy Caesar dressing, divided
8 cups tightly packed torn romaine lettuce leaves
1 cup croutons
1/4 cup shredded Parmesan cheese

Preheat oven to 375 degrees.

Place the salmon in a single layer in a square baking dish and brush with 2 tablespoons of the dressing.  Bake at 375 degrees for 15-17 minutes until salmon flakes easily with a fork.

Toss the lettuce with croutons and remaining salad dressing. Place on 4 serving plates. Top with the fish and sprinkle with cheese.

Thursday, January 23, 2014


1 lb lean ground beef
3 cups water
1/2 tsp salt
1/2 tsp ground cumin
1 1/2 cups long-grain rice
1 tbsp lime zest
1 tbsp fresh lime juice
Topping choices include: salsa, shredded cheddar or Mexi-blend cheese, sour cream, diced Roma tomatoes, chopped green onion, avocado slices, chopped fresh cilantro
Tortilla chips for serving

In a 3-quart saucepan over medium-high heat, cook the beef, stirring to crumble, until browned. Drain beef well.  Using a paper towel, wipe the pan clean.

Add  the water, salt, and cumin to the pan; bring to a boil. Add the rice, cover, and cook 20-25 minutes until water is absorbed and rice is tender.

Stir the drained beef into the rice along with the lime zest and juice.

Serve with the chips and any toppings of your choice.

Serves 4.

Wednesday, January 22, 2014


2 sliced lemons
6 bone-in chicken breast halves
3/4 cup balsamic vinaigrette
3 garlic cloves, minced

Preheat oven to 375 degrees.

Arrange the lemon slices on the bottom of a 9 x 13-inch baking dish or baking pan; lay chicken over top of the lemon slices.

Mix the dressing with the garlic; pour half of mixture over the chicken.

Refrigerate the remaining dressing mix and use on salad to serve with the chicken.

Bake at 375 degrees for 40 to 45 minutes or until the chicken is cook through.

Note: File Photo

Tuesday, January 21, 2014


1 lb extra-lean ground beef
1 cup thick and chunky salsa
1 (12-inch) ready pizza crust
1 cup Mexican-style shredded cheese
1 large tomato, sliced
2 cups torn mixed salad greens
2 tbsp ranch dressing

Preheat oven to 400 degrees.

Brown meat in a skillet; drain.

Mix the salsa into the ground beef; spread on pizza crust. Top with the tomato and the cheese. Place on pizza pan or directly onto the oven rack for a crispier crust.

Bake 10 to 12 minutes or until the crust is lightly browned and the cheese is melted.

Top with the salad greens and drizzle with the dressing.

Note: This is basically a Kraft Foods recipe.

Monday, January 20, 2014


1 tbsp canola or coconut oil
4 skinless, boneless chicken breast halves, cubed
4 tsp chili powder
2 tsp ground cumin
1 large onion, chopped
1 medium-size green bell pepper, chopped
1 can low-fat cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans cannellini beans, rinsed and drained
2 tbsp shredded cheese

In a 4-quart saucepan over medium-high heat, heat the oil; add the chicken pieces, chili powder, cumin, onion, and pepper. Cook until the chicken is cooked through and the veggies are tender; stir often during cooking.

Stir in the soup, water, corn, and beans; heat to a boil.  Reduce the heat to low, cover, and cook 5 minutes, stirring occasionally.

Ladle chili into serving bowls and sprinkle cheese over the top.

Saturday, January 18, 2014


3 eggs, beaten
1/2 cup flour
1/4 tsp salt
1/2 cup milk
2 tbsp butter, melted

Slowly add the flour to the eggs, beating constantly. Stir in the remaining ingredients.

Grease a 10-inch ovenproof skillet; pour the batter into the cold pan.

Bake pancake at 450 degrees for 18 minutes; lower oven temperature to 350 degrees and bake 10 minutes more.

Serve with melted butter or sprinkled with powdered sugar.

Yield: 6 to 8 servings.

Friday, January 17, 2014


2 garlic cloves, minced
1 medium-size yellow onion, chopped
2 tsp olive or coconut oil
3 cups vegetable broth
1 can black beans, rinsed
1 can diced Mexican-style tomatoes
1 1/2 cups your favorite picante sauce
1 cup uncooked whole-grain pasta
1 small green bell pepper, diced
1 packet taco seasoning mix
shredded low-fat Mexican blend or cheddar cheese for garnish, if desired
reduced-fat sour cream for garnish, if desired
crushed tortilla chips for garnish, if desired

Heat the oil in a large saucepan and saute the garlic and onion until onion is transparent. Add the remaining ingredients through the taco seasoning mix; stir to blend well.  Bring the mixture to a boil and cook about 10 minutes or so until the pasta is tender. Stir occasionally during the cooking time.

To serve, ladle into bowls and top with any of the garnishes as desired.

Note: This is my version of a Taco Soup recipe I saw in Taste of Home.

Thursday, January 16, 2014


3 lbs red potatoes
1/3 cup olive oil
2 tbsp fresh lemon juice
2 tbsp mayonnaise
1 tsp dried oregano
1 tsp dry mustard
1 tsp salt
3 green onions, chopped
1/2 green bell pepper, chopped fine
2 tbsp chopped parsley
1/2 tsp freshly ground black pepper
salt to taste

Place the potatoes in a Dutch oven and add enough water to cover them. Bring the potatoes to a boil and cook 20 minutes or until tender but not mushy. Drain and cool.  Cut the potatoes into 1-inch cubes.

In a large mixing bowl stir together the oil, lemon juice, mayonnaise, oregano, mustard and 1 teaspoon salt, blending well.

Add the potatoes, onion, bell pepper, parsley, and freshly ground black pepper.  Add more salt, if desired. Toss gently to coat.

Wednesday, January 15, 2014


This is a recipe a friend shared with me.

1 - cup natural peanut butter or any nut butter
2/3 - cup honey
1/2 - cup coconut oil (do not substitute) 
2 - cups old fashioned oats 
1 1/2 - cup semi sweet chocolate chips 

In a medium - large sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats and chocolate chips. Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan that has been lined with foil.  Refrigerate mixture until hardened, about an hour.  Cut into bars and store leftovers in the refrigerator. 

Recipe yields: 12 - 24 bars depending on size

Cook's Note: Using old fashioned oats gives these cocoa bars a chewy texture. I have not tried this recipe using quick oats, so I cannot say what the results would be like. Keep these bars stored in the refrigerator to prevent melting.  

adapted from: New Nostalgia 

Sunday, January 12, 2014


4 (1 1/2-lb) total skinless, boneless chicken breast halves, cut into 1/2-inch strips
1/2 tsp salt
1/4 tsp ground red pepper
1 cup brown rice flour
1 cup buttermilk
1 egg
1 1/2 cups unsweetened flaked coconut
3 tbsp canola oil

Sprinkle chicken with the salt and red pepper (paprika is fine).

Place the flour in a pie plate or shallow dish.

Combine the buttermilk and egg in a shallow dish, stirring with a fork to mix well.

Place the coconut in another shallow dish.

Dredge the chicken strips in the flour; shake off excess.  Dip chicken into the egg/milk mixture and dredge in the coconut.

Heat the oil in a large skillet over medium-high heat, swirling to coat entire bottom of pan.  Add the chicken and cook 6-7 minutes or until done, turning to brown both sides.

Serve with a chile or other sauce, if desired.

Saturday, January 11, 2014


3/4 cup mayonnaise
3/4 cup sour cream
1 tbsp prepared horseradish
1 envelope Italian Salad Dressing Mix
1 cup water
1/2 tsp salt
dash of freshly ground black pepper
1 cup quick-cook rice
1/2 cup crabmeat or imitation crabmeat
2 eggs, well beaten
2 tbsp flour
1 tbsp chopped onion
3 tbsp butter

In a small bowl, mix together the mayo, sour cream, horseradish, and and Italian Salad Dressing Mix.  Set aside 1/2 cup of the mixture. Cover the remaining mixture and refrigerate.

Bring the water, salt, and pepper to a full boil. Stir in the rice; cover and remove from the heat. Let stand 5 minutes then mix in the crabmeat, eggs, flour, onion, and the reserved 1/2 cup of dressing.

Melt butter in a large skillet.  Drop the mixture into the skillet by tablespoonfuls; fry, turning to brown both sides.

Serve with the chilled dressing.

Yield: 40 appetizers.

Friday, January 10, 2014


I have always found this to be a favorite recipe wherever I have taken it.  It is a favorite at family meals, too.

1/2 stick butter or margarine - use part to grease baking dish
1 small onion, chopped
1 pkg (10-oz) frozen chopped broccoli
1 can cream of mushroom soup
2-inch square of Velveeta cheese, diced
1 cup Minute rice, cooked

Preheat oven to 375 degrees.
Butter a 1 1/2 to 2-quart casserole dish; set aside.

Melt the butter in a skillet or saucepan; add the onion and cook over low to medium heat until transparent. Add the broccoli and cook just until separated.  Add the soup and cheese; mix well.  Stir in the rice.

Spoon the mixture into the prepared baking dish and bake at 375 degrees for 20 minutes or until bubbly.

Note: This dish may be made in advance and refrigerated until ready to bake. In that case baking time will need to be increased by 5 to 10 minutes.

Thursday, January 9, 2014


4-oz diced American cheese
1 can (6 1/2-oz) tuna, drained
2 tbsp chopped sweet pickles
2 tbsp diced green bell pepper
2 hard boiled eggs, chopped
3 tbsp diced yellow onion
1/2 cup mayonnaise or salad dressing
hamburger buns
butter for buns

Preheat oven to 325 degrees.

Combine all ingredients except buns and butter in a mixing bowl.

Lightly butter the insides of the buns; spread tuna mixture onto the bottoms of the buns. Place tops of buns over the tuna mixture; wrap securely in foil.

Bake sandwiches at 325 degrees for 25 minutes.

Tuesday, January 7, 2014


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 - 2 tsp salt
1/8 tsp black pepper
1 cup quick-cook rice
1 cup thin strips cooked chicken
2 tbsp minced parsley

Combine the broth, water, leeks, salt and pepper in a large saucepan; bring to a boil. Reduce heat and simmer 15 minutes or until the leeks are just tender. Add the rice and chicken; cover pan and remove from the heat.  Allow to stand, covered, 5 minutes or until rice is tender. Sprinkle with the parsley before serving.

Monday, January 6, 2014


2 cups sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt
3/4 cup shredded Cheddar cheese
1/3 cup quality vegetable shortening
3/4 cup milk, approximately

Preheat oven to 450 degrees.

Sift the flour with the baking powder and salt into a large mixing bowl; toss with the cheese.  Using 2 knives or a pastry blender, cut in the shortening until the mixture resembles coarse cornmeal. Make a well in the center; pour in the milk all at once.

Stir the dough quickly with a fork; if too dry, add a little more milk to form a dough ball.  Knead 10 times. On a floured surface, roll out the dough to a thickness of 3/4-inch; cut into 2 1/2-inch biscuits.

Place biscuits on an ungreased baking sheet and bake for 12 to 15 minutes.

Saturday, January 4, 2014


One of my facebook friends sent me this recipe and it sounds so good I thought I would share it with you.

1 lb hamburger meat
2 cups shredded cheddar cheese
couple drop of Worcestershire sauce
1 pkt dry onion soup mix
1 roll of crescent rolls
1 tsp pepper

Preheat oven to 350*
Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.