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.