Thursday, December 18, 2014


16 oz bulk sausage cooked and crumbled (any flavor)
8 oz cream cheese, softened and cut-up
2 can(s) refrigerated crescent rolls
1 c shredded sharp cheddar cheese (or any cheese)

Preheat oven to 375 degrees.

Cook sausage in skillet until browned; drain very well and wipe skillet with a paper towel. Return to skillet and mix with the cream cheese until blended. Stir in the cheddar.

Lay out the crescent rolls and add the mixture to the rolls; roll up and place on a lightly sprayed baking sheet. Bake at 375 degrees until golden brown.

Betty Callis adds this recommendation: Roll 1 can of crescent rolls in a pyrex. Fill with mixture of cooked sausage and cream cheese combined well. Top with the other can of rolls, Bake until brown. You can add other stuff to the sausage. Easier than having individual rolls, and just as good. Cut  into squares.

Wednesday, December 17, 2014


1 lb ground beef
1 1/2 cups water
2 tbsp soy sauce
1/2 tsp ginger
1 tsp beef-flavor instant bouillon
1 1/2 cups sliced celery
1 can (16-oz) bean sprouts, drained
1 can (8-oz) sliced water chestnuts, drained
1 can (4-oz) mushroom stems and pieces, drained
1 tbsp cornstarch
2 tbsp water
4 cups chow mein noodles or hot cooked rice for serving

Brown meat in a large skillet and drain well. Add the water, soy sauce, ginger, bouillon, celery, bean sprouts, water chestnuts, and mushrooms; mix together well. Cover and simmer 15 minutes, stirring occasionally.

In a small bowl, blend the cornstarch and the 2 tablespoons of water together until smooth; stir into the meat mixture and cook until thickened and boils.

Serve the chow mein over the noodles or rice.

Yield: 4 servings

Tuesday, December 16, 2014


I have had this recipe since the 1980s.

1 cup biscuit baking mix (such as Bisquick)
3 tbsp cornmeal
3 tbsp butter, melted
2 tbsp water

In a medium bowl combine all the ingredients; mix well. Press on the bottom and up sides of a 9-inch pie plate. Crimp edges into a pretty edge.

1 lb lean ground beef
1/2 cup chopped onion
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies, drained
2 tsp beef-flavored instant bouillon
1 1/4 tsp chili powder
1/4 tps ground cumin
1 egg, beaten

Preheat oven to 350 degrees.

In a large skillet, brown the ground beef with the chopped onion; drain off all fat.

Add the tomato sauce, chilies, bouillon, chili powder, and cumin; cook, stirring until the bouillon is completely dissolved. Remove from the heat and stir in the egg.

Spoon the filling mixture into the cornmeal crust.

Bake at 350 degrees for 25 minutes or until hot. Let stand 5 minutes.

Before serving, garnish with shredded lettuce, shredded cheese, and diced fresh tomato or as you desire.


1 pkg (4-serving size) strawberry gelatin
1 cup boiling water
1 cup mashed strawberries

Combine the gelatin with the boiling water stirring until gelatin is completely dissolved. Add the mashed berries and mix well.

Refrigerate mixture until it begins to thicken.

Whip mixture with an electric mixer to a very stiff froth.

Divide evenly into 4 sherbet or other small dishes.

Note: File Photo

Monday, December 15, 2014


4 (6-oz each) skinned and boned chicken breasts
1/4 cup cornstarch
1 tbsp Caribbean jerk seasoning
2 large egg whites
1 cup sweetened coconut flakes
1 cup panko bread crumbs
3 tbsp canola or olive oil

Preheat oven to 325 degrees.

Place each chicken breast between two sheets of plastic wrap and flatten to 1/2-inch thickness.

In a shallow dish, stir together the cornstarch and jerk seasoning'

Whisk egg whites just until foamy in another shallow dish.

In a third shallow dish, stir together the coconut and panko crumbs.

Dredge the breasts, one at a time, in the cornstarch mixture; dip into the egg whites; dredge in the coconut gently pressing to adhere to the chicken.

Heat the oil to hot in a large nonstick ovenproof skillet over medium heat. Cook 1 to 2 minutes on each side until golden brown.  Transfer the skillet to the oven. Bake at 325 degrees for 15 to 20 minutes or until chicken is cooked through. Season with salt and pepper, if desired.

Note: File Photo


Note: This recipe was a $500 prize winner in an old Better Homes and Gardens recipe contest.

2 cups cut-up leftover (or otherwise) cooked turkey
1/4 cup fresh parsley
2 tbsp sliced celery
2 tbsp sliced green onion
1 cup panko bread crumbs
1/4 cup mayonnaise
1 egg, lightly beaten
1 tbsp lime juice
1 tsp red chile paste
1/8 tsp Worcestershire sauce
2 tbsp butter
1 recipe Lime Butter Sauce (follows)
Fresh lime wedges

Process turkey just until ground in a food processor; transfer to a mixing bowl.

Process parsley, celery, and green onion until finely chopped; add to the turkey. Add half the panko, the mayonnaise, egg, lime juice, chili paste, and Worcestershire sauce to the mixture.

Form the mixture into 8 equal patties (about 3-inches in diameter) and coat with the remaining panko crumbs.

Heat 1 tablespoon of the butter in a 12-inch skillet over medium heat. Cook half the patties for 10 minutes or until browned and the internal temperature reaches 165 degrees. Turn patties halfway through cooking time. Remove to a platter and keep warm while repeating the process with the remaining butter and patties.

Serve with the fresh lime wedges and this Lime Butter Sauce:
1/3 cup white wine or chicken broth
1 tbsp lime juice
1 minced garlic clove
2 tbsp whipping cream
1/3 cup butter, cut into pieces
1 tbsp Asian sweet chili sauce

In a small saucepan, combine the wine or broth, lime juice, and garlic; bring to boiling and reduce heat to simmer. Cook, uncovered, for 5 minutes. Reduce heat to low and whisk in the whipping cream. Gradually whisk in the butter until melted. Stir in the chili sauce.

Wednesday, December 10, 2014


This came across my desk today from the noble pig. What a great gift idea for teachers, co-workers, the elderly, etc.

Potato Soup Mix

Recipe from: Cathy Pollak | Serves: 1 quart jar


  • 2 cups instant mashed potatoes
  • 1-1/2 cups dry milk powder
  • 1-1/2 Tablespoons chicken bouillon granules
  • 2 teaspoons dried chopped onion
  • 1 teaspoon dried parsley
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon ground turmeric


  • Combine all ingredients in a large bowl and mix until a homogeneous mixture is achieved. Pour into a one quart jar.
  • Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.
Note: File Photo

Tuesday, December 9, 2014


1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or Mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Monday, December 8, 2014


One of my facebook friends, Jane, brought this recipe to my attention. Going to try it as I think my grandchildren will love it. (You know, if you follow my blogs, I do not eat chicken! I will have to make one for me with ground beef.)

3 cooked and shredded chicken breasts
1 can of cream of mushroom (or your choice of cream of xxx soup)
2 cans of Rotel (tomato's with chili's)
1 (8 oz) bag of shredded cheese
1 bag of Dorito's

Preheat oven to 350 degrees.
Combine the shredded chicken, cream of mushroom soup and Rotel.
Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top.
Cook at 350 degrees until heated through and cheese is melted and slightly browned.

Sunday, December 7, 2014


This recipe is on this blog because it goes together quickly. You can get this into the oven and go about your busy morning while it bakes.

1 lb breakfast sausage-browned, drained
2 cups shredded cheddar cheese
4 eggs beaten, add pepper if you like
2 cups milk, mix with eggs
2 lbs Tater Tots

Preheat oven to 350. In a 9x13 pan layer the sausage first, then cheese. Pour egg mixture over meat and cheese. Cover pan with Tater Tot layer.
Bake 45-50 minutes. Let it rest 5-10 minutes before serving. 

Yield: 8 servings

Variation: Add 3 to 6 strips of bacon to the sausage, if desired.

Friday, December 5, 2014


1 cup butter
1 cup White Sugar
1 cup Brown Sugar
1 cup Light Karo Syrup
1 can Sweetened Condensed Milk
In a large microwave safe bowl melt the butter for 1 minute. Remove from the microwave and add the rest of the ingredients. Mix well. Place back into the microwave and cook on high for 3 minutes. Take the bowl from the microwave and stir well. Continue cooking on high for an additional 3 minutes, remove and stir. Cook for 3 more minutes ( for a total of 9 mins.) Remove from the microwave, stir and pour into a lightly buttered 9 x 13 cookie sheet. Once caramel has set, wrap in wax paper and store in an air tight container. 

**NOTE** If you want a caramel sauce, shorten the cooking time a couple of minutes...experiment with it. 

Thursday, December 4, 2014


2 cups vanilla yogurt
1 tsp vanilla extract
1 tsp honey
1/2 tsp nutmeg
2 tsp wheat germ
4 tsp rolled oats
2 cups frozen unsweetened peach slices
8 ice cubes

Place all ingredients into blender in the order listed and process until smooth and of the consistency you enjoy.

Yield: 4 1/2 cups


I don't eat at the Texas Roadhouse but for those of you who do and are addicted to their butter, I hope this is what you are looking for.

Wednesday, December 3, 2014


5 potatoes, peeled and sliced thin
1 lb ground beef
1 onion, thinly sliced
salt and pepper to taste
1 can (28-oz) stewed tomatoes, drained but juice reserved
1 cup frozen peas

Preheat oven to 350 degrees.
Spray a 3-quart casserole dish with nonstick cooking spray.

Place the potatoes, with just enough water to cover them, in a saucepan; bring to a boil. Boil, uncovered, 20 to 25 minutes or until the potatoes are almost tender. Drain.

While potatoes cook, brown the ground beef in a large skillet over medium-high heat until no longer pink; drain well.

In the prepared casserole dish layer half the ground beef, half the potatoes, half the onion, salt, pepper, half the tomatoes, and half the peas. Repeat the layers with the remaining halves and pour the reserved juice over all.

Cover and bake about 40 minutes or until almost all the liquid is absorbed and potatoes are tender.

Yield: 4 to 6 servings

Tuesday, December 2, 2014


1 pkg (2-layer size) devils food cake mix
1/2 cup butter
1/4 cup + 2 tbsp milk
1/4 cup unsweetened cocoa powder
1 lb powdered sugar
1 tsp vanilla extract
3/4 cup chopped pecans

Preheat oven to 350 degrees.
Grease a 15 1/2" x 10 1/2" x 1" baking pan; set aside.

Prepare the cake mix according to the package directions and pour into the prepared pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center comes out clean.

To make the frosting: Combine the butter, milk, and cocoa powder a medium saucepan. Cook, stirring, over low heat until the butter is melted. Add the powdered sugar and vanilla extract, stirring until smooth. Stir in the pecans and pour over the warm cake.

Allow to set for approximately 4 hours before cutting to serve.


10 1/2 cups powdered milk
4 cups powdered sugar
2 (8-oz each) French vanilla-flavored powdered non-dairy creamer
3 1/2 cups hot chocolate mix
2 3/4 cups powdered non-dairy creamer
1/2 tsp salt

In a large bowl, combine all the ingredients and mix well.

Divide mixture evenly into eight wide-mouth one-quart canning jars. Seal tightly.

Attach instructions with a pretty ribbon.

Pour 3 heaping tablespoonfuls of mix into a mug. Add boiling water or hot milk; stir to dissolve.

Monday, December 1, 2014


2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup grated carrots
1/2 cup finely chopped onion
1 tsp chicken bouillon granules
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan combine the first nine ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes.

In a Dutch oven, melt the butter and stir in the flour; gradually whisk in the broth mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Whisk in the mushroom soup and wine or additional broth. Add the rice and chicken; heat through.

Yield: 3 1/2 quarts.

Note: This recipe is from a 2001 TOH.