Tuesday, August 25, 2015


This is a great make-ahead recipe as it goes together quickly and needs to refrigerate overnight. Perfect for taking to work luncheons or for busy holiday meals.

3 cups fresh or frozen (unsweetened) cranberries, chopped coarsely
1 can (20-oz) crushed pineapple, drained
1 medium apple, peeled and chopped
2 cups miniature marshmallows
2/3 cup sugar
dash of salt
1/4 cup chopped walnuts or pecans, optional
2 cups whipping cream, whipped

In a mixing bowl, combine the cranberries, pineapple, apple, marshmallows, sugar, salt and nuts, if using; mix together well. Transfer to a bowl with a lid and refrigerate overnight.

Just before serving, fold in the whipped cream.

Yield: 10-12 servings

Picture: TOH through Bing


1 lb boneless skinless chicken breasts
1/2 cup ranch salad dressing
2 1/2 cups finely crushed sour cream and onion potato chips

Cut chicken into bite-size pieces; place in a bowl. Add the salad dressing and stir to coat; allow to stand 10 minutes. Add potato chips and toss well.  Place on a greased baking sheet.

Bake chicken, uncovered, at 350 degrees for 18-20 minutes or until juices run clear.

Yield: 4 servings

Note: File Photo

Sunday, August 23, 2015


I got this today from my friend Patti. Looks good.

Saturday, August 22, 2015


NOTE: This recipe goes together quickly and bakes quickly. It does, however, need to be chilled several hours before baking. This is a great recipe for making ahead. You can make the dough one day and bake it the next.

1 cup flour
1 stick butter, softened
½ lb. extra sharp Cheddar cheese, grated
½ teaspoon cayenne pepper
¼ teaspoon salt
Pecan halves for garnish

 Preheat oven to 400°.

 Mix flour and butter, then add cheese and seasonings. Form into a roll (approximately 1 inch in diameter). Wrap the roll in wax paper and chill at least several hours or overnight. 

Slice into thin wafers, top each with a pecan half, and bake at 400 degrees about 8 minutes.

Yield: About 60 wafers
Note: File Photo

Friday, August 21, 2015


1 lb bulk mild Italian sausage
1 tbsp olive or canola oil
1 medium onion, chopped
1 tbsp minced garlic
2 celery ribs, diced
1 1/2 cups yellow squash, shredded
1 1/2 cups zucchini, shredded
1/2 cup shredded carrot
1 jar (26-oz) marinara sauce
1 tbsp balsamic vinegar
1 tbsp butter
1 tsp chopped fresh thyme
8-oz uncooked rotini pasta, cooked

Heat a large skillet over medium-high heat; add sausage and cook sausage, stirring to crumble, until no longer pink. Remove from skillet and discard drippings.

Add the oil to the skillet and heat over medium heat; add onion and garlic; cook 4 minutes or until softened, stirring often. Add the celery and continue to cook 5 minutes, stirring occasionally.Stir in the squash, zucchini, and carrot.

Return the sausage to the skillet and stir in the marinara sauce, vinegar, butter and thyme. Bring mixture to a boil over medium-high heat; reduce heat to medium-low and simmer, covered, 30 to 35 minutes or until veggies are tender. Stir occasionally during cooking.

Meanwhile cook rotini according to the package directions; drain.

To serve, pour sauce over the rotini.

Yield: 4 servings

Source: Cooking Club Magazine 2011


Debbie Macomber is one of my favorite authors and I love her books about the Rose Harbor Inn. The main character in those books is Jo Marie who owns and operates the inn. Debbie has shared this recipe for the soup Jo Marie makes to share with her friend.

Note: Click on recipe to enlarge for easier reading.

Source: Debbie Macomber

Wednesday, August 19, 2015


2 tbsp brown sugar
1 tbsp cornstarch
2 cans (8-oz each) crushed pineapple, do not drain
1/4 cup soy sauce
1/4 tsp garlic salt
1/4 tsp ground ginger
6 boneless skinless chicken breast halves
Minced chives, optional

Preheat oven to 350 degrees.
Grease a 9-inch square baking dish or pan; set aside.

Combine the brown sugar and cornstarch in a saucepan; stir in the pineapple with its juice, soy sauce, garlic salt and ginger. Cook mixture while stirring over low heat until thickened.

Place chicken in the prepared baking dish and pour half the sauce over chicken.

Bake, uncovered, at 350 degrees 15 minutes. Baste another 10-15 minutes or until chicken is cook through, basting often with the remaining half of the sauce.

Sprinkle with the chives, if using, before serving.

Note: File Photo

Tuesday, August 18, 2015


This is a good peanut butter cookie recipe from Jif.

  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
    Or 1/2 cup Crisco® All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt

    1. HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
    2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
    3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Monday, August 17, 2015


Don't have red quinoa? Regular works just as well in this recipe.

1 2/3 cups water
1 cup red quinoa
1/4 cup sliced toasted almonds
2 tbsp fresh lemon juice
2 tsp olive or canola oil
2 tsp dark sesame oil
1/4 tsp salt
3 green onions, sliced thin

In a medium saucepan, bring the quinoa and water to a boil; reduce heat to low and simmer 12 minutes or until tender. Drain well.

Stir in the almonds, lemon juice, oils, salt and onions.

Yield: 4 servings
Note: File Photo

Saturday, August 15, 2015


2 cups packed brown sugar
1 cup butter, melted
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
Dash of salt
8 strips bacon, cooked, drained, crumbled

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with parchment paper allowing paper to extend slightly over the ends; grease the paper. Set pan aside.

In a large mixing bowl, beat the brown sugar and butter until blended. Beat in the eggs and vanilla extract.

In a separate bowl, whisk the flour, baking powder, baking soda and salt together; gradually beat into the sugar mixture. Fold in the bacon.

Spread batter into the prepared pan and bake at 350 degrees 25-30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies/blondies!)

Cool blondies completely in the pan set on a wire rack. Remove from pan by lifting with the parchment paper.

1 cup creamy peanut butter
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
3 to 4 tbsp milk or cream
6 bacon strips, cooked and crumbled

In a large bowl, beat the peanut butter and butter until blended. Gradually beat in the powdered sugar, vanilla extract and enough milk to reach spreading consistency.

Frost the blondies and sprinkle the crumbled bacon over the top.

Cut into bars and keep refrigerated.


Nonstick cooking spray
1 can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped or shredded cooked chicken
1/2 cup shredded Mexican-Blend cheese
6 6-inch flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced

Preheat oven to 350 degrees.
Lightly spray an 11 x 7 x 2-inch baking dish with nonstick cooking spray; set aside.

In a medium size bowl, combine the soup, sour cream, picante sauce and chili powder together; stir 1 cup of the soup into the mixture. Add the chicken and cheese; stir to blend.

Lay out the tortillas and divide the chicken mixture evenly among the tortillas; roll up and place seam-side down in the prepared pan. Pour the remaining soup mixture over the tortillas.

Cover baking dish with foil and bake at 350 degrees for 40 minutes or until hot and bubbly.

To serve, top with the chopped tomato and sliced green onion.

Yield: 6 enchiladas


8 (approx. 2 lb) medium-size red potatoes, quartered
1/2 cup butter, cubed
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Place potatoes in a large saucepan with enough water to cover. Bring to a boil; reduce heat and cook 15-20 minutes or until tender; drain.

Meanwhile, in a small heavy saucepan, melt the butter over medium heat. Cook 5 minutes or until a light golden brown while stirring constantly. Stir in the garlic and cook another 30-60 seconds until golden brown; remove from the heat.

Transfer potatoes to a serving bowl and sprinkle with salt and pepper. Drizzle the butter over the potatoes and toss to coat.

Yield: 6 servings

Note: Photo TOH

Friday, August 14, 2015


12-ounce uncooked noodles
2 cans condensed cream of chicken soup - do not dilute
1 cup sour cream
3/4 cup milk
1/4 tsp salt
1/4 tsp pepper
3 cups cubed cooked chicken
1 cup crushed butter-flavored crackers
1/4 cup butter, melted

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish; set aside.

Cook noodles according to the package directions just until tender; drain.

In a large bowl, whisk the soup, sour cream, milk, salt and pepper together until well blended; stir in the chicken and noodles. Pour mixture into the prepared baking dish.

Mix the butter and cracker crumbs together in a small bowl; sprinkle over the top of the casserole.

Bake at 350 degrees 30-35 minutes until hot and bubbly.

Wednesday, August 12, 2015


2 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
can (4.5 oz) chopped green chilies
can (15 oz) black beans, drained, rinsed
package (8.2 oz)  flour tortillas for soft tacos & fajitas (6 inches)

cups shredded Cheddar cheese (8 oz)

Fresh chopped tomatoes and cilantro for topping, if desired. Sour cream may also be used as a topping.

Preheat oven to 450°F. 
Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. 

Spread 1/2 cup of the enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the chilies and beans.

Place tortillas on work surface. Spoon heaping 1/3 cup chicken mixture in center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up tortillas; place seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.

Bake 12 to 15 minutes or until hot and cheese is melted. Let stand 5 minutes before serving; add toppings as desired.

Note: General idea for this recipe is from Pillsbury as is the picture below.

Saturday, August 8, 2015


8-oz Velveeta, cut into small cubes
1 can (10-oz) diced tomatoes & green chilies, drained
4 cups shredded cooked chicken
4 green onions, sliced thin
6 (10-inch) flour tortillas

Combine the Velveeta and tomatoes in a 1 1/2-quart microwave-safe dish. Microwave on high for 3 minutes or until the cheese is completely melted and mixture is well blended, stirring after the first 2 minutes. Stir in the chicken and onions.

Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Spoon approximately 2/3 cup of the mixture onto half of a tortilla, fold other half over the filling. Add to the skillet and cook 1 minute on each side or until golden brown on both sides.

Repeat process with remaining 5 tortillas.

Cut each into wedges for appetizer or snack servings. Or leave whole for a regular serving.

Friday, August 7, 2015


NOTE: This recipe is listed on this blog because these are quick to make and quick to cook. They do, however, need to be frozen for a couple of hours (up to 3 months) before baking.

2 lbs cubed peeled potatoes
1/4 cup milk
2 tbsp butter, cubed
3/4 tsp salt
1/4 cup shredded cheddar cheese
3/4 cup crushed cornflakes cereal
3 tbsp toasted sesame seeds

Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat, cover and simmer until tender, approximately 10-15 minutes. Drain.

Mash the potatoes while gradually adding the milk, butter, and salt. Stir in the cheese.

Transfer potatoes to a large bowl with lid, cover and refrigerate until firm, at least 2 hours.

Combine the cereal and seeds in a shallow dish or a pie plate.

Shape chilled potato mixture into 12 balls of 1 1/2-inch diameter; roll in the cereal mixture.

Place balls on a cookie sheet, cover and freeze until firm. (These may be transferred to baggies and stored in freezer for up to 3 months.

Preheat oven to 400 degrees.
Grease cookie sheet and place potatoes on the greased cookie sheet.

Bake at 400 degrees 15-20 minutes or until golden brown and heated through.

Monday, August 3, 2015


2 cups cubed peeled potatoes
2 cups reduced-sodium chicken broth
1 cup chopped carrots
1/2 cup chopped onion
1 can cream-style corn
1 can fat-free evaporated milk
3/4 cup reduced-fat shredded cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 tsp freshly ground black pepper
2 tbsp real bacon bits

In large saucepan combine the potatoes, broth, carrots and onion; bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes until veggies are tender.

Add the corn, milk, cheese, mushrooms, and pepper; cook, stirring, about 5 minutes until heated through.

Ladle into serving bowls and sprinkle bacon bits over top.

Yield: 6 servings

Note: The ratio of 34 g carbs to 12 g protein makes this chowder okay for diabetics.
Diabetic exchanges: 2 starch, 1/2 fat

Sunday, August 2, 2015


6 slices thin ham
1 carton (8-oz) whipped cream cheese
12 slices sourdough bread
1/4 cup orange marmalade
4 large eggs
2 tbsp milk
Maple syrup, optional

Spread the cream cheese over six of the bread slices, top with the marmalade and 1 ham slice  per sandwich. Top with the remaining bread to make sandwiches.

In a shallow bowl or a pie plate, whisk the eggs and milk together.

Dip both sides of the sandwiches into the egg mixture. Place on a hot griddle and toast 2 to 3 minutes per side or until golden brown.

Serve with maple syrup, if desired.

Saturday, August 1, 2015


1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato pesto
1 egg, lightly beaten
1 lb mild Italian sausage
1 tbsp olive oil
8-oz uncooked whole-wheat spaghetti
1 jar (24-oz) meatless spaghetti sauce
Additional Parmesan cheese for garnish, if desired

Combine bread crumbs, cheese, pesto and egg in a large mixing bowl. Crumble in the sausage and mix together lightly but thoroughly. Shape mixture into balls approximately 1 1/4-inch in diameter.

Heat the oil in a large skillet and cook meatballs over medium heat 10-12 minutes or until cooked through, turning to brown all sides. Drain meatballs on paper towels and discard the drippings from the skillet. Return meatballs to skillet and add the spaghetti sauce; heat over medium heat until heated through.

Meanwhile, cook the spaghetti according to the package directions; drain.

To serve, spoon sauce and meatballs over the spaghetti; sprinkle with additional Parmesan, if desired.

Yield: 4 servings.

Thursday, July 30, 2015


1 lb boneless chicken breast, cut into strips then into bite-size pieces
2 tbsp olive or coconut oil
1 can (13 3/4-oz) ready-to-serve chicken broth
1 can (8-oz) tomato sauce
1 packet taco seasoning mix
1 can whole kernel corn, drained
1 small red pepper, cut into thin strips
1 small green pepper, cut into thin strips
1 1/2 cups quick rice
1/2 cup shredded cheddar cheese
Tortilla chips for serving

Heat oil in a large skillet; add chicken and cook, stirring, until browned; add broth, tomato sauce and taco seasoning. Bring mixture to a boil. Reduce the heat to low, cover and simmer 5 minutes.

Add the corn and peppers; bring to a full boil.

Stir rice into the skillet, cover and remove from the heat. Let stand 5 minutes; fluff with a fork.

Sprinkle cheese overall and serve with the chips.

Wednesday, July 29, 2015


I cut this from a magazine a few years ago. It is simple, quick, and it is tasty. Click on the recipe to enlarge for easier reading.

Tuesday, July 28, 2015


A friend posted this on facebook and I am adding it here so I can try it. Maybe some of you are interested, too. I believe the original post is from Natalie Hodson.

Preheat oven to 425.
Put foil on a cookie tray (for easy cleanup) and spray the foil with cooking spray.
Chop any brown ends off and cut the Brussels sprouts in half
Drizzle with olive oil (I use a pastry brush to help me with this - it helps you use less oil and covers each veggie when you just brush a little on the top of each one) and sprinkle with sea salt, black pepper and garlic powder.
Roast on 425 until the edges start to turn brown, about 20-25 minutes. If you want, broil on high for the last 1-2 minutes to get them nice and crispy.

Saturday, July 25, 2015


10 cups (about 7) medium-size yellow squash, sliced
2 1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4-oz) green chilies, drained
1 can (4-oz) diced jalapeno peppers, drained
1/4 cup white whole-wheat flour
1/2 tsp salt
3/4 cup salsa
4 green onions, sliced, for garnish, optional
1/4 cup chopped red onion, for garnish, optional

Preheat oven to 400 degrees.
Lightly grease a 9x13-inch baking pan or dish; set aside.

In a large mixing bowl, combine the squash, 3/4 cup of the cheddar cheese, and both peppers. Sprinkle the flour and salt over the mixture and toss to combine. Transfer mixture to the prepared baking dish.

Cover dish and bake at 400 degrees 30 to 40 minutes until the squash is tender.

Remove from oven and spoon the salsa over the top. Sprinkle the remaining cheese over all and return to oven. Bake, uncovered, for another 10 to 15 minutes or until golden brown.  Remove from oven and allow to set for 10 minutes.

Sprinkle the onions, if using, over the top before serving.

Yield: 10 servings
Per serving: 143 calories, 12 g carbs and 8 g protein - This carb to protein ratio makes this dish okay for diabetics.

Friday, July 17, 2015


1 brick (8-oz) cream cheese, softened

2 cups sour cream
1 1/2 cup shredded cheddar cheese
8 slices bacon, cooked crisp, drained on paper towels and crumbled
1/2 cup thinly sliced green onion

Preheat oven to 400 degrees.
Lightly spray a 1-quart baking dish with nonstick cooking spray; set aside.

Combine all ingredients, except 1 tablespoon of the bacon, in a mixing bowl until combined. Transfer to the prepared baking dish.

Bake at 400 degrees 25-30 minutes until hot and bubbly. Sprinkle the remaining bacon over the top.

Serve with your choice of crackers, chips, toasted bread slices, veggies, etc.

Note: File Photo

Saturday, July 11, 2015


A tasty butter to spread on the inside of buns before grilling, tasty on biscuits, add some great flavor to corn-on-the-cob, etc. This butter is so good you will probably want to double the recipe!

1/4 cup butter, softened
1 tsp honey
1/2 garlic clove, minced
Dash of minced fresh rosemary

Mix ingredients together in a small bowl until blended. Keep refrigerated until serving time.

Sunday, July 5, 2015


Note: This recipe was in an old TOH magazine and was submitted by a fellow Texan.

1/4 cup rice vinegar
2 tbsp creamy peanut butter
1 garlic clove, minced
1 tsp brown sugar
1 tsp olive oil
1/4 tsp ground mustard
Dash cayenne pepper

Whisk all ingredients together in a small bowl and set aside.

1 cup plain Greek yogurt
2/3 cup crushed saltines
1/4 cup finely chopped celery
1/4 cup finely chopped roasted sweet red pepper
1/4 cup minced fresh parsley
2 tbsp finely chopped onion
1 egg white, lightly beaten
1 tbsp fresh lemon juice
2 tsp prepared horseradish
1/2 tsp paprika
1/4 tsp salt
1 lb lump crabmeat, drained
1 tbsp olive oil

Mix the ingredients from the yogurt through the salt, in a large bowl until blended. Fold in the crabmeat and shape into a dozen 1/2-inch thick patties. Cover and refrigerate for 30 minutes.

Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the crab cakes in batches and cook 2 to 3 minutes per side until golden brown.

Serve the crab cakes with the sauce.

Friday, July 3, 2015


This recipe makes a great summertime picnic salad as there is no mayonnaise or dairy products involved.

10 medium-size ears of corn, husks removed
1/4 cup olive or coconut oil
salt to taste, optional
freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes, optional
2 large ripe tomatoes, chopped fine
1 medium-size red onion, sliced thin
12 fresh basil leaves, thinly sliced
1 cup favorite vinaigrette-type salad dressing

Brush the corn with oil and grill, covered, over medium heat for 10-12 minutes or until lightly browned and tender. Turn occasionally to grill all sides. Cool enough to handle.

Remove corn from cobs and transfer to a small bowl; toss with the salt, black pepper, and red pepper flakes.

In an approximately 2-quart glass bowl, layer 1/3 each of the corn, tomatoes, onion, and basil leaves. Repeat layers twice more. Pour the dressing over the top.

Cover with plastic wrap or foil and refrigerate for at least an hour before serving.

Yield: 8 to 10 servings.

Note: File Photo

Thursday, July 2, 2015


2 cups cauliflowerets
1 can (11-oz) mandarin oranges, well drained
1/4 cup chopped green pepper
2 large radishes, sliced
4 cups torn fresh spinach
1 can (5-oz) evaporated milk
1/3 cup orange juice concentrate

In a large bowl, combine the first five ingredients.

Pour the milk in a small bowl and gradually whisk in the juice concentrate.

To serve, drizzle dressing over salad and toss to coat.

Refriderate leftovers.

Yield 8 to 10 servings

Wednesday, July 1, 2015


Make your sloppy joes healthier with this secret ingredient - pumpkin. That's right, pumpkin is very good for you so add it to different foods to be sure you are getting it in your diet.

2 lbs lean ground beef
1 medium yellow onion, finely chopped
1 cup ketchup
1/2 cup tomato juice
1 tsp chili powder
3/4 tsp salt
1/4 tsp nutmeg
1/4 tsp freshly ground black pepper
dash of ground cloves
2 cups cooked or canned pumpkin
Hamburger buns for serving

In a large skillet over medium heat, cook the ground beef and onion until the beef is no longer pink; drain well in a colander. Use a paper towel to wipe out the skillet.

Return the beef and onion to the skillet; add ketchup, juice, chili powder, salt, nutmeg, pepper, and cloves. Stir mixture to combine well. Bring the mixture to a boil and stir in the pumpkin.

Reduce the heat, cover mixture and simmer 15-20 minutes to blend flavors.

Serve on the hamburger buns with pickles, onions, etc for condiments.

Yield: 6 to 8 sandwiches

Note: File Photo

Monday, June 29, 2015


Got this on my facebook news feed this morning. Thought I would pass it along. Not only is Debbie a very successful author, she is a great cook. I love her cookbook that I have.

Saturday, June 27, 2015


1 lb lean ground beef
1 small yellow onion, chopped
1 garlic clove, minced
1 can diced tomatoes with liquid
1 1/2 cups water
1 can (6-oz) tomato paste
1 tbsp dried parsley flakes
2 tsp dried oregano
1 tsp salt
2 1/2 cups uncooked bow tie pasta
3/4 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese

In a large skillet, brown the beef with the onion and garlic; drain in a colander. Return mixture to skillet.

Add the tomatoes with liquid, water, tomato paste, parsley, oregano and salt to the skillet; mix together well. Stir in the pasta and bring to a boil. Reduce the heat, cover and simmer 20-25 minutes until the pasta is tender. Stir at least once during cooking time.

 Combine the cottage and Parmesan cheeses; drop by tablespoonfuls onto the pasta mixture. Replace lid and cook another 5 minutes.

Yield: 4 servings

I have had this recipe since the 1990s. I believe I got it from a Country magazine.

Friday, June 26, 2015


1 cup broccoli flowerettes
1/2 cup sliced fresh mushrooms
1/2 red bell pepper, sliced into rings
2 green onions, sliced into 2-inch pieces
1 tbsp butter
8 large eggs
1/4 cup Dijon mustard
1/4 cup water
1/2 tsp Italian seasoning
1 cup shredded Swiss cheese

In a 10-inch cast-iron or other oven-proof skillet, over medium-high heat, melt the butter. Add the broccoli, mushrooms, bell pepper, and onions to skillet; cook until crisp-tender which takes about 5 minutes. Remove skillet from the heat.

In a mixing bowl, with an electric mixer at medium speed, beat the eggs, mustard, water and seasoning until foamy; stir in the cheese.

Pour the mixture into the skillet over the vegetables.

Bake at 375 degrees for 20-25 minutes or until eggs are set.

Serve immediately.

Yield: 4 servings

Saturday, June 20, 2015


1 tbsp olive or coconut oil
1 small red onion, chopped very fine
1 garlic clove, minced
1 1/4 lbs fresh cherry tomatoes
1/2 tsp salt
1/4 tsp freshly ground black pepper
8-oz whole-wheat penne pasta
4 tbsp grated Parmesan cheese
6 fresh basil leaves, thinly sliced

Heat the oil in a large saucepan over medium heat. When the oil is hot add the onion and saute about 5 minutes until tender. Add the garlic and cook, stirring constantly, until fragrant - about half a minute.

Stir the tomatoes into the saucepan along with the salt and pepper; cook while stirring occasionally, until the tomatoes soften and the sauce is slightly thickened. This will take about 10 minutes.

Transfer the sauce to a bowl and keep warm.

In a large saucepan cook the penne according to the package directions. Drain in a colander and return to the pan.

Add the sauce to the penne along with half the Parmesan cheese and the basil; toss to combine well.

To serve, sprinkle with the remaining Parmesan.

Yield: 4 servings

Friday, June 19, 2015


1 3/4 cups chicken broth
1 tsp Italian seasoning
3/4 cup uncooked regular long-grain rice
1 cup chopped fresh spinach
1/2 cup grated Parmesan cheese

In a 2-quart saucepan, bring the broth and seasoning to a boil over medium heat.

Stir the rice and spinach into the boiling broth; reduce heat to low, cover and cook for 20 minutes or until the rice is tender.

Stir in the Parmesan cheese.

Garnish with additional grated or shaved Parmesan, if desired.

Tuesday, June 16, 2015


1 cup all-purpose flour
1 cup cornstarch
2 tsp baking powder
2 tsp baking soda
2 tsp sugar
1 1/3 cups cold water
1 1/2 lbs boneless, skinless chicken breasts, cut into chunks
Oil for deep frying
Favorite sauce for dipping, if desired.

In a bowl, combine the flour, cornstarch, baking powder, baking soda, and sugar. Stir in the water until smooth.

Heat oil in a deep-fryer or a deep skillet to 375 degrees.

Dip the chicken chunks into the batter mixture and carefully drop into the hot oil. Cook approximately 5 minutes until the chicken is browned and the juices run clear.

Serve immediately with your favorite sauce, if desired.

Monday, June 15, 2015


This recipe goes together quickly but bakes 50 minutes. This is my version of a Paula Deen post that she credits it to someone else (see end of post).

1 pound ground beef
1 10 ounce can cream of mushroom soup
1 10 ounce can of peas
1 32 ounce bag of tater tots
2 cups of cheddar cheese
1 white onion
1/2 tablespoon garlic powder

Preheat your oven to 350° F.

Cook your ground beef in a large saucepan on medium heat for 6 minutes.

Add onion to beef. Cook for 6 more minutes or until the beef has browned and is cooked all the way through.

Drain beef/onion mixture in a colander..

Spread browned beef and onions in the bottom of a casserole dish (About 10” x 16”).

Pour liquid off peas and then spread them evenly on top of the beef.

In a separate bowl, stir together the cream of mushroom soup and garlic powder.

Pour soup mixture evenly on top of the peas and beef in your casserole dish.

Sprinkle cheddar cheese across the top of the casserole so that it forms an even layer on top of your ingredients.

Add tater tots on top of the layer of cheese. Make sure you arrange them evenly, covering the entire casserole.

Place dish in the oven and bake for 50 minutes, or until the tater tots begin to turn golden brown.

Recipe adapted from Cook Like Dad

Sunday, June 14, 2015

Friday, June 12, 2015


4 bacon slices, cut up
2 medium onions, sliced thin
2 garlic cloves, minced
2 cups thickly sliced carrots
1 medium head cabbage, chunked
2 whole cloves
1 bay leaf
1 1/2 lb cooked bratwurst, cut into 2-inch pieces
1 1/2 cup beef broth
salt to taste
freshly ground black pepper to taste

In a Dutch oven, cook the bacon over medium heat with the onions and garlic; cook until bacon is crisp, stirring often. Stir in the carrots and cabbage.

Tie the cloves and bay leaf in a piece of cheesecloth or put in a tea ball; add to the mixture.

Add the bratwurst, parially covering with the vegetable mixture. Pour broth over all. Bring to a boil, reduce heat and cover. Simmer 30 to 45 minutes until vegetables are tender.

Remove the spices and season to suit your taste with the salt and pepper.

Yield: 8 servings

Note: File Photo

Thursday, June 11, 2015


1 large egg
1 packet dry onion soup mix
1 lb lean ground beef
2 tbsp white whole-wheat flour
2 tbsp milk
1 cup finely shredded cheddar cheese
4 strips bacon, cooked crisp and crumbled

Combine the egg and soup mix in a mixing bowl. Crumble the beef into the mixture and mix well. Divide the meat mixture into 36 portions and set aside

In another bowl, combine the flour and milk until smooth; add the cheese and bacon, mixing well. Shape the cheese mixture into 36 balls.

Shape one of the beef portions around each cheese ball.

2 large eggs
1 cup crushed saltine crackers

5 -6 tbsp canola oil for frying

Beat the 2 eggs in a small bowl.

Place cracker crumbs into another bowl.

In a large skillet over medium heat, heat the oil.

Dip meatballs into the egg bowl then roll in the cracker crumbs. Place in skillet and cook 10-12 minutes or until meat is no longer pink and the coating is golden brown.

Yield: 3 dozen

Note: This is a file photo.

Tuesday, June 9, 2015


1 cup orange juice
1 pkg (10-oz) frozen sweetened raspberries, partially thawed
1 cup frozen unsweetened strawberries
1 banana, cut into chunks
6 ice cubes
1 tbsp sugar, optional

Combine all the ingredients in a blender. Cover and process until smooth.

Best served in chilled glasses.

Yield: 4 cups

Note: File Photo

Monday, June 8, 2015


1 pkg 16-oz penne pasta
8 fresh roma tomatoes, diced
1/2 cup Italian salad dressing
1/4 cup finely chopped fresh basil
1/4 cup finely diced red onion
1/4 cup grated Parmesan cheese

Cook pasta according to the package directions; drain.

Place the drained pasta in a large bowl and toss with the remaining ingredients.

Yield: 8 servings

Note: File Photo

Thursday, June 4, 2015


1/2 cup canola oil
1 medium-size onion, diced
2 tbsp lemon juice
2 tbsp orange juice
1 tsp grated lemon rind
1 tsp grated orange rind
1 garlic clove, minced
2 (1 1/2 lbs each) salmon fillets
Fresh orange and/or lemon slices for garnish, optional

Combine the oil, onion, juices, rinds, and garlic in a jar or bowl with a tight-fitting lid and shake well.

Grill the salmon over medium heat, skin side down, 15 to 20 minutes or until it flakes easily with a fork. Baste every 5 minutes with the oil mixture during cooking process.

To serve, garnish with the fresh citrus slices, if desired.

Yield: 8 servings

Source: I got this recipe and picture from an old Sam's Club advertisement.

Wednesday, June 3, 2015


This recipe is a family favorite of an Indiana facebook friend. She has had lots of requests for it so I am sharing it here for those who would want it.
4 chicken breasts cut in chunks
2 cans cream of chicken soup
1 1/2 sticks butter
1 c. sour cream
2 tubes Town House crackers, crushed
1 tbsp. poppy seeds
1/2 c. chicken broth
Cook chicken breast in a skillet with oil until thoroughly cooked. Set aside and spray 13 x 9 inch baking dish with pan.
1st Layer: Melt 1 stick butter. Add poppy seed and Town House crackers. Place 1/2 of cracker mixture in baking dish, saving the rest for the top layer.
2nd Layer: Mix the chicken with the soup, sour cream, chicken broth and 1/2 stick butter. Place on 1st layer.
Sprinkle the rest of the cracker mixture on top add additional poppyseeds. Bake at 350 degrees until golden brown, approximately 35-45 minutes. (This can be made ahead of time and refrigerate until ready to bake.)


I have tried some cakes like this and they are pretty good.

Click on picture to enlarge for easier reading.

Friday, May 29, 2015


12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey (or leftover turkey or chicken may be used)
2 cups shredded carrots
2 cups minced tomato

Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Secure with toothpicks, if needed, but be sure to remove toothpicks before eating.

Thursday, May 28, 2015


One of my older recipes, this savory party bread recipe is from a lady in Raleigh, NC who shared it with Taste of Home in 1998. It is still a good choice for a party food.

1 (1 lb) round loaf sourdough bread, unsliced
1 lb Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 tsp poppy seeds

Preheat oven to 350 degrees.

Cut bread crosswise into 1-inch slices and within 1/2-inch of the bottom. Repeat the cuts in the opposite direction.

Cut the cheese into 1/4-inch slices and cut the slices into small pieces. Stick the cheese pieces into the cuts.

In a small bowl, mix the butter, green onions, and poppy seeds. Drizzle the mixture over the bread.

Wrap bread in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes, unwrap and bake another 10 minutes or until the cheese is melted.

Yield: Will serve 8.

Note: This is a file photo.

Wednesday, May 27, 2015


6 boneless pork loin chops (6-oz each)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups fresh or frozen whole-kernel corn
1 can (15-oz) pinto beans, rinsed and drained
1 1/4 cups chunky salsa
2 tbsp water
1 tsp. ground cumin
1 tbsp chopped fresh cilantro

Sprinkle the salt and pepper over the pork chops.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the chops and brown on both sides.

Add the corn, beans, salsa, water and cumin to the skillet; bring mixture to a boil. Reduce the heat and simmer 8 to 10 minutes until chops are cooked through or meat thermometer reads at least 145 degrees.

Allow chops to stand 5 minutes before serving.

To serve, place chops on platter, spoon salsa over chops and sprinkle with the chopped cilantro.

Note: This is my version of an old TOH recipe. The picture is from TOH.

Tuesday, May 26, 2015


This recipe is for those of you who want more poultry recipes. You know I do not eat any poultry so I cannot vouch for this recipe. I do, however, have many family and friends who enjoy poultry and verify this is a good recipe.

2 cups soft bread crumbs
1/2 cup finely chopped onion
2 lbs lean ground turkey (check labels - be sure it does not include skin)
1 jar (12-oz) currant jelly
1 bottle (12-oz) chili sauce

Combine the bread crumbs, onion, and turkey in a large mixing bowl; mix together well.

Shape the turkey mixture into 1-inch size balls and place in the prepared baking dish.

In a small mixing bowl, combine the jelly and chili sauce; pour over the turkey balls. Cover with aluminum foil.

Bake at 350 degrees for 40 minutes. Remove foil and bake another 10 minutes. Be sure meat is no longer pink before serving!

Monday, May 25, 2015


3 tbsp butter
3 dozen medium-size fresh white mushrooms
1 cup mayonnaise - do not use a substitute for regular mayo
1 cup finely shredded Swiss cheese
1/4 cup Dijon mustard
1/4 cup fresh minced parsley
1/2 tsp onion powder
2 egg whites

Preheat oven to 450 degrees.

Clean mushrooms, remove and discard the stems.

Melt the butter in a skillet; add mushroom caps and saute.

Combine the mayonnaise, cheese, Dijon, parsley and onion powder in a bowl.

Beat egg whites until stiff; fold into the mayonnaise mixture. Stuff the mushroom caps with the mixture.

Place caps in an ungreased 15" X 10" X 1" baking pan or dish. Bake at 450 degrees 8 to 10 minutes or until golden brown.

Note: This is a file photo.

Friday, May 22, 2015


This is a quick and easy recipe I received from Kraft Foods a few years ago.

1 lb ground beef
1/3 of pkg (12-oz size) Kraft Sizzling Salads Southwest Chicken Dinner Kit
6 cups mixed salad greens
1 cup grape tomatoes, halved
1 cup finely shredded Mexican-style cheese

Brown meat in large skillet; drain. Add 1/4 cup KRAFT SIZZLING SALADS Zesty Fajita Cooking Sauce; cook and stir on low heat 1 min. or until meat is evenly coated.

Place greens on platter; top with meat, tomatoes and cheese. Drizzle with 1/4 cup KRAFT SIZZLING SALADS Barbecue Ranch Dressing. Serve with additional 1/4 cup dressing.

Note: Both the KRAFT SIZZLING SALADS Cooking Sauce and Dressing are components of the KRAFT SIZZLING SALADS Entree Salad Kit. Look for the kit in the salad dressing section of your grocery store.

Thursday, May 21, 2015


I am putting this pie recipe on this blog because it is quick to fix. However, be aware it does need to be refrigerated for around 8 hours before cutting to serve. That is why I have titled it a make-ahead pie. This is a recipe I got from Mr. Food years ago.

1 cup heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons seedless raspberry jam
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest, plus extra for garnish
3/4 cup fresh raspberries, plus extra for garnish
1 (6-ounce) graham cracker pie crust

In a large bowl, beat cream until stiff peaks form. Fold in sweetened condensed milk, jam, lemon juice and zest until combined. Fold in raspberries then pour mixture into crust.
Cover and chill 8 hours, or overnight until firm. Garnish with extra raspberries and lemon zest. Add a mint sprig for color, if desired.

Note: Leftovers must be keep refrigerated.

Read more at http://www.mrfood.com/Pie/Berry-Lemon-Pie#cSrwmbfD3S7XQxdo.99