Saturday, December 31, 2016


46-ounces pineapple juice
16-oz cream of coconut
28-ounces club soda
1-quart vanilla ice cream

Combine the first three ingredients in a punch bowl. Place scoops of ice cream into the punch. Stir to blend and serve.

Friday, December 30, 2016

Thursday, December 29, 2016


1 large sweet potato
2 tsp olive or canola oil
1/4 tsp salt (optional)
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.
Line a baking sheet that has sides with parchment paper.

Cut potato into french fry strips and place in a bowl. Add the oil, salt (if using), and cayenne pepper. Toss potatoes to coat well. Lay out in a single layer on the prepared baking sheet.

Bake at 450 degrees until tender, about 20 minutes for average size fries.

Note: File Photo


1 pound boneless skinless chicken breasts, cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
4 ounce small mushrooms, sliced
1 tablespoon flour
2 cups chicken broth
1½ cup half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
8 ounces linguine, broken in half
¼ cup grated Parmesan cheese
2 cups fresh baby spinach

Heat the butter in a large skillet over medium high heat; add the and cook chicken until golden brown and no longer pink.

Add the oil to the skillet along with the garlic, sun dried tomatoes, and mushrooms; cook until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder; whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.

Remove from the heat and add the Parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Note: I got this picture and the basic recipe from The Recipe Critic.

Wednesday, December 28, 2016


20 uncooked jumbo pasta shells
2 cups cooked chopped spinach
1 cup cottage cheese
1 cup ricotta cheese
4 slices provolone cheese, chopped fine
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
1 egg, lightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
Dash of freshly ground black pepper
1 jar (26-oz) meatless spaghetti sauce

Cook pasta shells according to package directions; drain.

In a large bowl, combine spinach, cheeses, egg, garlic, and seasonings; spoon into the shells.  Arrange shells in a 8 x 13-inch baking dish or pan that has been sprayed with nonstick cooking spray. Pour the spaghetti sauce over all.

Cover with foil and bake at 350 degrees 40-45 minutes until heated through.

Yield: 10 servings of 2 shells each.

Note: File Photo

Tuesday, December 27, 2016


4 (about 4-oz each) lean boneless pork loin chops
1 tbsp canola or olive oil
2 medium-size Granny Smith apples, cored, sliced
2 medium leeks, white part only, sliced
2 cups unsweetened apple juice
1 tsp grated orange peel
1 tsp dried rosemary, crushed
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp cornstarch
4 tbsp water
4 cups hot cooked long grain and wild rice

Heat the oil in a large nonstick skillet; add pork chops and brown 4 minutes. Turn chops, add apples and leeks. Cook another 4 minutes.

Add the apple juice, orange peel, rosemary, salt and pepper to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, for about 4 minutes.

Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil and cook, stirring, for a couple minutes until thickened.

Yield: 4 servings of 1 chop with 1 cup of the hot rice.

Note: This recipe and picture are from a 2001 Light and Tasty.

Monday, December 26, 2016


1 ½ cups of all-purpose flour
4 tbsp of cornstarch
½ tsp of baking soda 
½ tsp of baking powder
½ tsp of salt
1 ½ cups of heated ginger ale

Mix together the flour, cornstarch, baking soda, baking powder and salt in a large mixing bowl. 
Heat ginger ale for 1 minute in the microwave; mix with the dry ingredients until well combined.
Coat fish, chicken or shrimp in the batter and deep fry in heated canola oil over medium high heat until golden brown.

Wednesday, December 21, 2016


Note: This lasagna goes together in minutes but does need to bake for 45 minutes.

1 egg, beaten
1 carton (15 oz.) Part Skim Ricotta Cheese
6 Tbsp Grated Parmesan Cheese
1-1/2 cups Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (3 oz.) sliced pepperoni, divided
1/2 cup chopped green peppers
1/2 cup chopped red onion, divided
2 cups traditional pasta sauce
1/2 cup water
8 lasagna noodles, uncooked

Preheat oven to 350°F.

Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.

Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.

Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.

Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Note: File Photo


1 (16 ounce) of angel food cake mix
1 (20 ounce) can of crushed pineapple with juice
8 ounces lite non dairy topping (you can use sweet whipped cream)
½ cup of toasted coconut (optional)

Preheat the oven to 350° and grease a 9×12 cake pan.
Mix together the angel food cake mix and crushed pineapple with juice in a large bowl until airy and fluffy.
Pour the batter in the pan and bake for 30 minutes.
Let the cake cool completely before topping with lite or whipped cream and top with the toasted coconut.
Refrigerate until serving time. Leftovers should be refrigerated.
Note: Picture and recipe from Easy Recipes.

Tuesday, December 20, 2016


1 lb. lean ground beef
1 onion, chopped
1/3 cup HEINZ Tomato Ketchup
2 Tbsp. HEINZ Yellow Mustard
1 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Bacon, cooked, crumbled
4 cups (1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS

Preheat oven to 400 degrees.

Brown ground beef with onions in skillet; drain. Return meat to skillet. Stir in ketchup and mustard.

Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining ingredients.

Bake 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

Note: I got this easy recipe from Kraft Foods some time ago. When I use a company's recipe, I leave their name brands intact. Of course you can use whatever brand you choose.

Monday, December 19, 2016


1 bag broccoli coleslaw
2 pkg Chicken-flavored Ramen noodles, dry and crumbled
4 green onions, chopped
1 cup sunflower seeds
1 cup toasted slivered almonds

Toss above ingredients together in a large bowl. Make the following dressing to toss with the salad ingredients just before serving:

3/4 cup olive or canola oil
1/3 cup apple cider or white vinegar
1/2 cup sugar
Seasoning packets from the Ramen noodle packages

Sunday, December 18, 2016


1 bacon slice, diced
6 tbsp fresh-squeezed orange juice
1/2 cup sour cream (fat-free works just fine!)
3 tbsp finely chopped green onions - white part only
1 tbsp Dijon mustard
1 minced garlic clove
2 tsp light brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper

In a nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Add the orange juice to the pan drippings and stir to loosen browned bits from bottom of skillet.

Place the remaining ingredients into a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Cover and process until smooth.

Store dressing in the refrigerator.

Yield: 3/4 cup
Note: This is a file photo of this dressing on this salad.

Thursday, December 15, 2016


This recipe is an old one that is quick, easy, and tasty! I have had it for years.

Click on picture to enlarge for easier reading.


1 family-size brownie mix
5 cups of shredded coconut
1 can of sweetened condensed milk
1 container of chocolate frosting

Make the brownies according to the package directions and bake it in a 9×13 pan according to package directions.
While brownies bake, mix together the coconut and milk in a bowl; set aside.
Remove brownies from the oven; spread coconut mixture over the top.
Microwave the chocolate frosting to make it pourable and pour it over the brownies.
Note: File Photo

Tuesday, December 13, 2016


This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking.
12 Eggs
1 1/2 cups milk
  • 1/4 tsp Baking powder
  • 1/4 cup Brown sugar, firmly packed
  • 3 tbsp Confectioners' sugar
  • 2 tbsp Mccormick cinnamon, Ground
  • 5 tsp Mccormick vanilla extract
  • 1 loaf Challah bread*
    • 1/4 cup Butter
    • 3 tbsp Milk
    • 1/2 cup Whipped cream cheese

      • Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
      • Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
      • Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
      • Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
      • *May use brioche bread

      • Note: This is a McCormick's recipe and picture.

Monday, December 12, 2016


2 cups cream-style corn
2 boxes Jiffy corn muffin mix
1 stack saltine crackers, crushed
1 large egg
Oil for frying

In a bowl, combine all ingredients.

Heat oil in a large, deep skillet or pan and drop corn mixture by tablespoonfuls into the hot oil. Cook until browned on all sides.

 Note: File Photo

Saturday, December 10, 2016


3 (8-inch) flour tortillas
3/4 cup sour cream
2 green onions, chopped fine
3 tsp minced fresh cilantro, divided
1/4 tsp garlic powder
3/4 cup frozen corn, thawed
1 plum tomato, diced
1 tbsp chopped jalapeno pepper
2 tbsp orange juice
1 tsp olive or canola oil
1/2 tsp salt

Preheat oven to 400 degrees.

Using a round 2-inch cookie cutter, cut 12 circles from each tortilla. Coat both sides with nonstick cooking spray and place in a single layer on a baking sheet. Bake at 400 degrees for 4-5 minutes until crisp. Cool.

In a small bowl, combine the sour cream, onions, 1 teaspoon of the cilantro, and garlic powder; cover and refrigerate.

In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt, and the remaining cilantro; cover and refrigerate.

Just before serving, spread 1 teaspoon of the sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoon of the corn salsa.

Yield: 36 appetizers

Note: Wear gloves or wash hands thoroughly after handling jalapeno peppers. Do not touch eyes or face with jalapeno on your hands.
Note: File Photo

Monday, December 5, 2016


4 large (approx 2 lbs) red skin potatoes, cut into wedges
3 large carrots, peeled, cut into 1 1/2-inch pieces
3 large parsnips, peeled, cut into 1 1/2-inch pieces
2 large onions (I prefer red), cut into wedges
1 tbsp dried rosemary leaves
2 tsp garlic powder
1/4 cup butter, melted (healthy option: use olive oil)
In a large bowl, mix potatoes, carrots, parsnips, and onions with the rosemary and garlic powder.

Drizzle melted butter over the vegetables, tossing to coat well.

Spread vegetables out on a 13 x 9 x2-inch baking pan and bake at 450 40-45 minutes until fork tender. Stir occasionally during baking.

Saturday, December 3, 2016


2 cups water
2 cups shredded fully cooked turkey (or chicken)
1 can cream of chicken soup
1 soup can of water
1 tbsp dry minced onion
1 tsp garlic powder
3/4 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
2 cups water
2 cups spiral noodles

Bring two cups of water and the turkey or chicken to a boil. Meanwhile, in a mixing bowl, use a whisk to blend the soup and soup can of water until smooth; add to the chicken. Add the spices and stir to blend. Add the second two cups of water and return to a boil. After the soup is boiling, add the noodles, stir well. Lower heat to medium and cook about 8 minutes or until the noodles are soft.

Note: I made this today as it is cool and rainy. I needed to use some of the Thanksgiving turkey so thought this might work. Isabell, my granddaughter, said, "You should make this again," after her second bowl. I don't taste anything with turkey so I am assuming it was good.