Monday, October 31, 2016

S'MORES MOCHA MUG CAKE

INGREDIENTS:
½ tsp vegetable oil, 
1 Tbsp melted butter,
3 Tbsp sugar,
5 Tbsp Signature Blend No.5 (Seattle's Best Coffee), 
2 Tbsp cocoa powder, 
1/4 tsp salt, 
¼ tsp baking powder, 
4 Tbsp flour, 
1 Tbsp mini chocolate chips. 


INSTRUCTIONS: Grease mug with vegetable oil. Combine all ingredients in order, whisking after each. Microwave on high for 60 seconds. Top with melted marshmallow and graham cracker. Enjoy while warm.

Saturday, October 29, 2016

SKILLET PORK CHOPS WITH GRAPE JELLY

4  (1-inch thick) pork chops
1 tbsp olive oil
1 medium onion, chopped
1 cup chicken broth
2 1/2 tbsp grape jelly
1/4 tsp ground ginger
4 1/2 tsp cornstarch
3 tbsp cold water
Hot cooked brown rice for 4 servings

Heat oil in a large skillet over medium heat; add pork chops; drain. Add the onion, cooking until tender. Pour the chicken broth around the chops and bring to a boil. Reduce heat; cover and simmer approximately 15 minutes or until chops are tender. Remove the pork chops from the skillet and keep warm.

Stir the jelly and ginger into the broth.

Combine the cornstarch and cold water, stirring until smooth. Add cornstarch mixture to the broth and bring to a boil. Continue to cook, stirring for 2-3 minutes or until thickened.

To serve, place rice on serving plates, top with the pork chops and sauce.

Yield: 4 servings
Note: File Photo

Note: This is my version of a recipe I saw in a 1990s TOH magazine.

SPAM CORN CHOWDER

Yes, you read that right. SPAM has a large following and believe it or not, people do request SPAM recipes. I have never made this chowder so I am not giving this a thumbs up or thumbs down. If you like SPAM you will probably like it, if you don't you probably won't!

1 cup chopped onion
1 tbsp butter or margarine
1 1/2 cups diced peeled potatoes
1/2 cup chopped green bell pepper
2 cans  cream-style corn
2 cups milk
1 can (12-oz) SPAM, cubed

In a 3-quart saucepan over medium heat, saute onion in butter 5 to 10 minutes or until golden. Add the potatoes and bell pepper. Cook, stirring, for 2 minutes. Add the corn and milk; bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in the SPAM. Simmer 2-3 minutes.

Yield: 6 to 8 servings.
Note: File Photo



BARBEQUE DIP

1 brick (8-oz) cream cheese, softened
1/2 cup favorite flavored BBQ sauce
1/4 cup finely chopped sweet onion
1/4 cup finely chopped green bell pepper

Blend the cream cheese and BBQ sauce until well combined. Stir the onion and bell pepper into the mixture until well blended. Chill.

Serve with fresh veggies and/or whole grain crackers.

Note: File Photo

Friday, October 28, 2016

CAULIFLOWER CASSEROLE

1 medium-size head cauliflower, broken into florets
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp salt
1/4 cup grated Parmesan cheese
Paprika for garnish

Preheat oven to 325 degrees.
Lightly grease or spray a 2-quart baking dish; set aside.

Place cauliflower florets in a small amount of water in a saucepan; cover and cook 5 minutes or until crisp tender; drain.

Combine the cauliflower, sour cream, cheese, cornflakes, peppers and salt in a bowl; transfer to the prepared baking dish. Sprinkle with the Parmesan cheese and paprika. Bake, uncovered, at 325 degrees for 30-35 minutes or until heated through.

Yield: 6 to 8 servings
Note: This is a recipe I got from a TOH magazine in the 1990s.

Thursday, October 20, 2016

PINA COLADA DIP FOR FRESH FRUIT

1 can (8-oz) crushed pineapple in its own juice, undrained
1 pkg (3.5-oz) instant coconut flavored pudding mix
3/4 cup milk
1/2 cup sour cream

Combine all ingredients, cover and refrigerate at least 3 hours. May be made a day ahead and refrigerated.
Serve with an assortment of fresh fruit.

Note: File Photo

Wednesday, October 19, 2016

SIMPLE CHICKEN PARMIGIANA

4 boneless skinless chicken breast halves
1/2 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1 egg, beaten
2 tbsp olive oil
2/3 cup spaghetti sauce
1/2 cup shredded mozzarella cheese

Place 1 chicken breast between 2 layers of plastic wrap and working from the center, gently pound with a meat mallet or a rolling pin until about  1/4-inch thick. Remove plastic wrap and repeat process with the three remaining breasts.

In a medium bowl, combine the bread crumbs, Parmesan cheese and parsley; mix together well.

Place egg in a shallow bowl or pie plate and dip chicken, one piece at a time, in the egg then coat with the bread crumb mixture.

In a large skillet, heat the oil until hot over medium-high heat. Add the chicken; cook 8-10 minutes or until for tender and the juices run clear. Turn once during cooking to brown both sides.

While chicken cooks, heat the spaghetti sauce. Sprinkle the mozzarella cheese over the chicken and cover skillet to melt cheese.

To serve, spoon sauce over the chicken.

Yield: 4 servings
Per serving: Approximately 360 calories, 14 g carbs and 37 g protein
NOTE: This is a good recipe for DIABETICS, too.

Note: File Photo of this recipe.

Tuesday, October 18, 2016

CORNBREAD CHICKEN POT PIE

1 can cream of chicken soup
1 can (8-oz) whole kernel corn*
2 cups cooked cubed chicken (may use turkey)
1 pkg corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray.

Combine the soup, corn, and chicken; pour into the pie plate.

Combine the muffin mix, milk, and egg in a bowl. Carefully spread over the chicken mixture.

Bake for 30 minutes, or until browned, at 400 degrees. Remove from oven and sprinkle with the cheese. Allow to set a few minutes before serving.

*Or your favorite vegetable such as peas and carrots, green beans, etc.

Yield: 4 servings
Note: This is my version of a Campbell's recipe.


CAPPUCCINO MUFFINS

I have had this recipe for years. It won the Grand Prize in a 1990s TOH muffin recipes contest. The Espresso Spread is also recommend to be served on bagels.

Espresso Spread:
4 oz cream cheese, cubed
1 tbsp sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the above ingredients; cover and process until well blended. Cover and refrigerate until serving.

Preheat oven to 375 degrees.
Grease or line with paper liners, 14 muffin cups; set aside.

Muffins:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 tbsp instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt.

In a separate bowl, stir milk and coffee granules together until coffee is dissolved. Add the butter, egg, and vanilla extract. Stir into the flour mixture just until moistened. Fold in the chocolate chips.

Fill the prepared muffins cups 2/3s full and bake at 375 degrees 17-20 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before removing to wire racks to cool completely.

Serve muffins with the espresso spread.

Yield: 14 muffins and 1 cup espresso spread

Note:  file photo

Monday, October 17, 2016

QUICK FRUIT SALAD

Note: This is a quick and easy recipe to make. It really is best, though, if allowed to be refrigerated overnight.

1 can (21-oz) peach pie filling
3 firm bananas
2 cups strawberries, halved
1 cup seedless grapes, halved

Combine all ingredients and refrigerate. Best if allowed to refrigerate overnight.


Saturday, October 15, 2016

MINI ITALIAN-STYLE MEATLOAVES

1 lb lean ground beef
1 pkg (6oz) STOVE TOP stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup CLASSICO Pasta Sauce
3/4 cup Kraft Shredded Mozzarella cheese

Heat oven to 375 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a bowl, combine the beef, stuffing mix, water and seasoning until well blended. Press mixture into the prepared muffin cups.

Using the back of a spoon, made an indentation in the center of meatloaf. Fill indentations with the sauce. Bake at 375 for 30 minutes or until done. Sprinkle with the cheese and bake another 5 minutes for cheese to melt.

Note: This is a recipe I got from Kraft Foods so I used their product names. Feel free to use other brands.

Note: File Photo

WHITE CORNBREAD

Note: This cornbread is really good when baked in a 9-inch greased iron skillet!

3 cups white cornmeal
1/2 tsp salt
3 tbsp all-purpose flour
1 1/2 tsp baking powder
2 cups milk
3 tbsp olive or canola oil

Preheat oven to 450 degrees.
Grease a 9-inch pan or oven-proof skillet; set aside.

In a bowl, combine the cornmeal, salt, flour, and baking powder; add milk and oil, mixing together well. Pour batter into the prepared skillet or pan. Bake at 450 degrees for 30 minutes or until browned.

Note: File Photo

Friday, October 14, 2016

CHICKEN SPREAD

This is a recipe from one of my Indiana friends known for her good cooking. You know I have never tasted it since it is chicken!

1 large can diced chicken, drained well
2 tsp onion powder
1 bar (8-oz) cream cheese, softened
1 tsp Worcestershire sauce

Mix all together in a small bowl; chill until serving time. Serve with an assortment of crackers.

Note: This is a file photo!

Thursday, October 13, 2016

TASTY SURPRISE STUFFING

2 cups cooked, mashed butternut or acorn squash
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup chopped onion
1 medium carrot, shredded fine
1/4 tsp salt
1/8 tsp black pepper
2 cups crushed herb-seasoned stuffing, divided
2 tbsp butter, melted

Preheat oven to 350 degrees.
Grease a 1 1/2-quart baking dish; set aside.

Combine the squash, soup, sour cream, onion, carrot, salt and pepper in a large bowl.

Sprinkle 1 cup of the stuffing into the prepared baking dish. Top with the squash mixture then the remaining stuffing. Drizzle the butter overall.

Bake, uncovered, at 350 degrees for 35 minutes or until lightly browned.


Wednesday, October 12, 2016

BEEF STROGANOFF

This recipe is quick to put together in the slow cooker. Hours later you have a tasty meal.

1 1/2 lbs beef stew meat, cubed
1 tbsp olive or canola oil
1 jar (4-oz) sliced mushrooms
1 tbsp dried minced onion
2 garlic cloves, minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp thyme
1 bay leaf
1 1/2 cups beef broth
1 carton (8-oz) sour cream
1/2 cup white whole-wheat flour
1/4 cup water
4 cups hot cooked noodles for serving

Heat oil in a large skillet and brown the beef; drain.

In a slow cooker, combine the beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme and bay leaf. Pour in the beef broth. Place lid on cooker and cook on low 8-10 hours or on high 4 to 5 hours. Discard bay leaf.

Turn cooker to high (if on low).

Mix the sour cream, flour and water together. Stir in 1 cup of the hot cooking liquid. Pour mixture into the cooker, stir to combine and place lid back on cooker. Cook on high 30 minutes or until thickened and bubbly.

Serve over the hot cooked noodles.

Yield: 6 servings

Note: File Photo

Tuesday, October 11, 2016

DELUXE MACARONI 'N' CHEESE

2 cups small-curd cottage cheese
1 cup sour cream
1 egg, lightly beaten
3/4 tsp salt
Garlic salt and pepper to taste
2 cups shredded sharp cheddar cheese
1 pkg (7-oz) elbow macaroni, cooked and drained
Paprika for garnish, optional

Preheat oven to 350 degrees.
Light grease or spray a 2 1/2-quart oblong baking dish; set aside.

In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add the cheese; mix well. Add cooked macaroni and stir until completely coated. Transfer to the prepared baking dish.

Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Sprinkle with paprika, if desired.

Yield: 8-10 servings
Note: File Photo of this old TOH recipe.



Friday, October 7, 2016

CARROT CHEESE SOUP

1 1/2 tbsp butter
1 tbsp olive oil
2 tbsp white whole-wheat flour
1 medium-size carrot, diced
2 green onions, sliced
2 tbsp diced fully cooked ham
2 cups hot (as in heat, not spices) chicken broth
1/3 cup shredded cheddar cheese
1 tbsp minced fresh parsley
1/8 tsp black pepper
Dash of hot sauce

Melt the butter into the oil in a saucepan; stir in flour until smooth. Cook, stirring, over medium heat for two minutes. Add carrot, onions, and ham; cook, stirring one minute. Gradually add the broth; bring to a boil and boil for two minutes. Add the remaining ingredients; heat until the cheese is melted and the carrots are tender.

Yield: 2 servings
Note: File Photo




Thursday, October 6, 2016

CONFETTI GREEN BEANS

1 pkg (10-oz) frozen cut green beans, thawed and drained
1 can (7-oz) whole kernel corn, drained
1/4 cup butter
1/4 cup sliced ripe olives
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp garlic powder

Combine the beans, corn, butter and olives in a saucepan; season with the basil, oregano, and garlic powder. Cover and cook over medium heat 8-10 minutes or until beans are crisp-tender.

Yield: 6 servings
Note: I have had this recipe at least 15 years. I believe it was from a Reiman Publications Cookbook.

Monday, October 3, 2016

CRUSTY DINNER BISCUITS

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tbsp olive or coconut oil
Cream or milk, optional
Butter and/or honey

In a bowl, combine the flour, baking powder, and salt.

Combine the milk and oil; pour over flour mixture, stirring just until moistened. Turn out onto a floured surface and knead 5 to 6 times. Roll out to 1/2-inch thickness. Cut with a 2-inch floured biscuit cutter or glass.

Place on prepared baking sheet; brush tops with the cream or milk, if desired. Bake at 425 degrees 13 to 15 minutes or until golden brown.

Serve warm with butter and/or honey.

Yield: 6 biscuits
Note: I got this recipe in the 1990s from a magazine. This is the picture that was with it. Probably from a Reiman Publication.

Sunday, October 2, 2016

CRUNCHY ASIAN SALAD

1 pkt (.7-oz) dry Italian salad dressing mix
1/2 cup sugar
2 tbsp lite soy sauce
2 pkgs (3-oz each) ramen noodle soup mix
2 pkgs (16-oz each) coleslaw or cabbage slaw mix
4 green onions, sliced
1/2 cup dry roasted sunflower kernels
1/2 cup sliced almonds, toasted

In a small mixing bowl, prepare the salad dressing mix according to the packet directions; stir in the sugar and soy sauce. Stir until sugar is dissolved. Set aside.

Break the noodles up into a large bowl. Discard the seasoning packet or save for another use. Add the slaw mix, onions, sunflower kernels and almonds. Stir to combine.

Pour the dressing over the salad and toss well to coat.

Yield: 12 cups
Note: File Photo

Note: This is a recipe I got from Kraft Foods.


Saturday, October 1, 2016

DIJON HAM MUFFINS

Great for a grab and go breakfast, a brunch buffet or even with a hot bowl of soup for lunch, this muffin recipe I collected back in the 90s is quick and easy.

1 2/3 cups all-purpose flour
1/3 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1 to 2 tsp ground mustard
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp ground cloves
2 eggs
1 cup buttermilk
1/3 cup canola or olive oil
3 tbsp Dijon mustard
1 cup fully cooked finely chopped ham

Combine the flour through cloves together in a mixing bowl.

Combine the eggs, buttermilk, oil, and Dijon mustard in a separate bowl; stir into the dry ingredients just until moistened. Gently fold in the ham.

Fill 14 greased or paper-lined muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until the muffins test done. Cool in the pan 5 minutes before removing to a wire rack to cool completely.

Note: File Photo