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.