Sunday, December 31, 2017


1 1/2 cups (about 6 medium) diced carrots
2 cups water
1 tbsp butter
1/4 cup packed brown sugar
1 tbsp lemon juice
1/8 tsp ground cinnamon
1 cup diced peeled Granny Smith apple
1 tbsp cornstarch
2 tbsp cold water

In a medium saucepan, cook the diced carrots in the water until crisp tender; drain. Add the butter, brown sugar, lemon juice, and cinnamon; mix well. Stir in the apple; cover and simmer 10 minutes, stirring occasionally. Stir the cornstarch into the cold water until smooth and then stir into the carrot-apple mixture. Bring to a boil, cook while stirring for 1 minute or until thickened. Simmer, uncovered, for 2 minutes or until glazed while stirring constantly.

Yield: 4 servings

 Note: I've had this recipe and photo for years. I think I got them from TOH.

Saturday, December 30, 2017


1 cup water
1/2 cup milk
1/2 tsp dill weed (optional)
1/4 tsp salt
6 slices American cheese
1 1/2 cups instant long-grain rice, uncooked
1 large can (9 to 12-oz) tuna, drained
2 tbsp chopped parsley, optional

In a medium saucepan bring the water, milk, dill, and salt to a boil over medium heat. Add the cheese, cooking and stirring until the cheese is melted.

Stir in the rice, tuna, and parsley. Cover and remove from the heat. Let stand for 5 minutes until the liquid is absorbed. Stir before serving.

 Note: Recipe and photo from Kraft Foods.

Friday, December 29, 2017


1 lb dry spaghetti
1 cup chicken broth or bouillon
3 medium carrots cut into thin strips
2 cups frozen green peas
1 tbsp minced garlic
2 cans (6-oz each) chunk light tuna
grated peel of 1 lemon
juice of 1 lemon
1/4 cup slivered red onion

Cook the spaghetti according to the package directions; drain well.

While the spaghetti cooks, place the chicken broth or bouillon, peas, carrots, and garlic in a medium saucepan and bring to a boil. Cover and simmer for 6 minutes or until the carrots strips are tender.

Place the well drained pasta into a large serving bowl or platter. Pour the vegetables and broth over the pasta. Add the tuna, lemon peel and juice; toss well. Top with the slivered red onion.

Note: File photo for reference only.

Thursday, December 28, 2017


1 1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

Wednesday, December 27, 2017


4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter 
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper  
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
  4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
 Yield: 2 Servings
Recipe and photo from AllRecipes


This is a Campbell's recipe so I am leaving their product brands in.

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1/2 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 package (8 ounces) cream cheese, softened
1 cup Prego® Traditional Italian Sauce
1 cup shredded mozzarella cheese (about 4 ounces)
2 packages (about 6 ounces each ) hard bread sticks

 Heat the oven to 350°F.  Stir the chicken, bread crumbs and Parmesan cheese in a medium bowl.

Spread the cream cheese in the bottom of a 9-inch pie plate.  Spread half the sauce over the cream cheese.  Top with the chicken mixture.  Drizzle with the remaining sauce.  Sprinkle with the mozzarella cheese.

 Bake for 20 minutes or until hot and bubbling.  Serve with the breadsticks for dipping.

 Note: Campbell's file photo.


1 cup cubed chicken
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 soup can of water
approximately 6 handfuls dry noodles, cooked according to pkg directions
1 pint sour cream

Spray a large nonstick skillet with nonstick cooking spray and brown the chicken on all sides, cooking through.

Add the cream of mushroom soup, cream of chicken soup, and water; lower heat and simmer while the noodles cook.

Drain the noodles well; stir into the chicken and soup mixture. Add the sour cream and toss to coat chicken and noodles.

Garnish as desired.

Note: File Photo

Saturday, December 23, 2017


This recipe is from my collection of vintage recipes. This one is from the early 1950s but is as good today as it was then. And it takes less than a half hour to prepare from start to finish. Even the housewives of the earlier days needed quick and easy recipes for the days when they did the laundry on the old wringer washing machines and then hang it outside to dry, canning days, gardening days, etc.

3 slices bacon
1 medium onion, chopped
2 cups milk
1 pint cooked or canned whole kernel corn
1 1/2 cups chopped or diced cooked potatoes
1 can undiluted cream of mushroom soup
1/2 tsp dried thyme, optional
dash of pepper

In a large heavy saucepan, cook the bacon until crisp. Remove bacon leaving a tablespoon of the drippings. Drain the bacon well and crumble; set aside. Cook the onion in the saucepan in the reserved drippings until tender. Stir in the milk, corn, potatoes, mushroom soup, thyme - if using, and pepper. Bring mixture to a boil then reduce the heat and simmer for 2 or 3 minutes, uncovered. Ladle into serving bowls and sprinkle with the crumbled bacon. Add thinly sliced green onions or chives as additional garnish, if desired.

 Note: File photo from dishmaps.

Friday, December 22, 2017


These nuts are great to have sitting around at parties but they are also good to put a handful into a zipper-type snack bag and stick in a lunchbox.

2 tablespoons butter
1/4 cup firmly packed brown sugar
1 tablespoon pecan-praline flavored ground coffee*
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (omit if too hot for children's lunchboxes)
2 cups pecan halves

In a large skillet over medium heat, melt the butter. Add the brown sugar, coffee, orange juice, cinnamon, and red pepper, if using. Stir well to mix. Stir in the pecans, coating well. Remove from the heat.

Spread the coated pecans on a lightly greased 15 x 10-inch jellyroll pan and bake at 325 degrees for 15 minutes, stirring at 5 minutes and at 10 minutes. Remove from pan and cool completely. Break nuts apart.

*Or other flavored coffee of your choice.

 Note: File Photo

Thursday, December 21, 2017


1 cup all-purpose flour*
1/2 cup whole-wheat flour*
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1/2 cup light corn syrup
1/2 cup low-fat milk
1/4 cup canola oil
1 tsp grated orange peel
1 cup blueberries**
1/2 cup coarsley chopped walnuts or pecans

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a medium bowl combine the flours, sugar, baking powder, and salt.

In a large bowl blend the eggs with the corn syrup, milk, canola oil, and orange peel. Stir in the flour mixture just until moistened. Fold in the blueberries and the nuts. Divide batter evenly among the 12 muffin cups. Bake at 400 degrees for 18 to 20 minutes or until lightly browned and firm to the touch. Allow to cool in the pan for 5 minutes. Remove from pan and allow to cool completely on a wire rack.

*Or use 1 1/2 cups all-purpose flour if desired.
**Cranberries also work well in this recipe.

 Note: File Photo

Tuesday, December 19, 2017


1 lb spaghetti, cooked according to package directions and drained
6 tbsp butter, soften
3 medium tomatoes, peeled & chopped
1/4 sliced green onion
2 tsp chopped basil leaves
1 tsp salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese

Toss the hot spaghetti with the other ingredients and serve immediately.

Yield: 6 to 8 servings

Note: File Photo

Monday, December 18, 2017

Mom's Yummy Enchiladas

1 1/4 lb lean ground beef
1 can mild chili beans
1 dozen flour tortillas
1 medium onion, chopped
3/4 lb grated cheddar cheese, divided
1 can enchilada sauce, your "heat" preference as desired

Brown ground beef in a large skillet over medium heat. Pour into a colander and drain well. Rinse with hot water to remove fat. Return beef to skillet and add chili beans. Heat to simmer and cook 5-10 minutes. Divide the meat/bean mixture evenly among the 12 tortillas centering mixture in the center of the tortillas. Divide the onion evenly among the tortillas adding atop the meat/bean mixture. Top with approximately 1 tablespoon of the cheese per tortilla. Roll tortilla tightly around mixture and hold together with a toothpick. Place close together in a baking dish. Spoon the enchilada sauce over the tortillas, covering each. Sprinkle the remaining cheese over the top of the sauce. Add lid to casserole dish or cover with foil if lid is not available. Bake in a 350 degree oven for 15-20 minutes until bubbly and cheese is melted. Remove from oven and place on individual plates or a serving platter. Garnish with shredded lettuce and diced tomatoes. Serve with sour cream, guacamole and salsa, if desired.

This recipe is suitable for diabetics as it has protein in the meat, beans and cheese to counteract the carbs.

Note: Be Sure To Remove Toothpicks Before Serving!! Choking On A Hidden Toothpick Can Be Deadly. Never let it be said your cooking killed someone!

 Note: File Photo

Sunday, December 17, 2017


4 large eggs
1/2 cup olive or canola oil
1 cup buttermilk biscuit mix
3/4 tsp salt
1/2 tsp thyme
dash of cayenne pepper
1 lb zucchini of medium size, cut into half moon slices
2 carrots, peeled and shredded
1 small onion, chopped fine
1/2 cup shredded Italian blend cheese

Heat the oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a large mixing bowl whisk together the eggs and oil. Whisk in the biscuit mix, salt, thyme, and cayenne pepper. Stir in the zucchini, carrot, onion, and cheese. Spread into the prepared baking pan.

Bake at 350 degrees for 25 minutes or until set. Let stand for 10 minutes then cut into 24 squares. Cut each square diagonally to make the triangles. Delicious served warm or at room temperature.

Yield: 48 triangles
Per triangle: Approximately 46 calories, 3 g (1g sat) fat, 1 g protein, 2 g carbohydrates, 0 g fiber

Note: File Photo

Saturday, December 16, 2017


This pie recipe goes together in minutes but does need 2 to 3 hours chilling time.

1 Graham cracker pie shell
1/2 cup lemon juice
1 can (14-oz) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 carton (8-oz size) frozen whipped topping, thawed
1 cup drained crushed pineapple
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries

In a medium mixing bowl, combine the lemon juice, milk, and vanilla extract mixing well until blended. Fold in the whipped topping, then the crushed pineapple, the pecans and lastly the cherries.

Spoon the mixture into Graham cracker shell. Freeze the pie for 2 to 3 hours until firm. Let stand at room temperature around 15 minutes before cutting to serve.

 Note: File Photo

Friday, December 15, 2017


  • 1 cup warmed milk (2% or higher)
  • 2 hot chocolate packets
  • 1/2 cup cold milk (2% or higher)
  • 1/2 cup half & half cream
  • 1/3 cup chocolate syrup
  • 4 cups chopped ice

  1. Mix the two hot chocolate packets into the warmed milk.*
  2. Pour the chocolate milk, white milk, half & half, chocolate syrup and chopped ice into a blender.
  3. Blend on high speed for 20-30 seconds, or until the ice is completely blended and smooth.
  4. Pour into four glasses.
  5. Top with whipped cream and chocolate syrup.
  6. Serve immediately.

    *I often do this step ahead of time, then place the chocolate milk into the refrigerator to cool. This helps keep the frozen hot chocolate as cold as possible. If you do this step, stir the chocolate milk before you add it to the blender because some chocolate will settle at the bottom of the cup.

    Yield: 4 1-cup servings

    Recipe and photo are by tastesof lizzyt


1 (1-lb) ham steak
1/4 cup apricot spreadable fruit
2 tsp Dijon mustard
2 tsp cider vinegar

Combine the apricot spreadable fruit, Dijon mustard, and the cider vinegar together in a small bowl. Grill the ham steak over hot heat while brushing with the sauce occasionally. Grill until browned on both sides, about 10 minutes.

Yield: 4 serving
Per serving: 238 calories, 2 g carbs, 24 g protein making this a diabetic-friendly recipe.

 Note: File Photo

Wednesday, December 13, 2017


1 3/4 cup quick cook oats
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped pecans
1 cup caramel ice cream topping

Preheat oven to 350 degrees.
Spray the bottom of a 9 x 13-inch baking pan; set aside.

Combine the oats, 1 cup of the all-purpose flour, the whole-wheat flour, sugar, baking soda, and salt in a large bowl. Stir in butter; mix well. Reserve 1 cup of the mixture and press the remaining mixture onto the bottom of the prepared pan. Bake at 350 degrees for 12 to 15 minutes until golden brown.

Remove the crust from the oven and sprinkle the chocolate chips and pecans over the crust.

In a small bowl, mix the caramel topping with the remaining all-purpose flour. Drizzle the mixture over the nuts and chocolate chips to within 1/4-inch of the edge of the pan. Sprinkle the reserved cup of the oat mixture over all.

Bake for another 18 to 22 minutes until golden brown. Cool in the pan on a wire rack. Cut into 30 bars.
 File Photo

Tuesday, December 12, 2017


4 skinless boneless chicken breast halves
2 cup corn flakes
3/4 tsp poultry seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fat-free milk
2 tbsp olive oil

Preheat oven to 400 degrees.
Spray an 8-inch square baking pan with nonstick olive or canola oil spray; set aside.

Place cornflakes in a gallon-size zip-top baggie and crush with a rolling pin. Add the poultry seasoning, paprika,salt and pepper to the cornflakes and shake well to distribute the spices throughout; set aside.

Pour milk into a shallow dish; dip chicken in the milk then place in the baggie. Shake until coated; remove from baggie and place in the prepared pan. Drizzle the olive oil over the chicken and bake at 400 degrees for 20 minutes or until juices run clear.

Yield: 4 servings
Note: File Photo

Friday, December 8, 2017


2 teaspoons canola oil, divided
1 medium yellow onion, chopped
2 cups small broccoli florets
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
3/4 lb boneless skinless chicken breast, cut into bite-sized pieces
3 tablespoons hoisin sauce
4 (8-inch) whole-grain tortillas, warmed

In a large skillet over medium-high heat, heat 1 teaspoon of the canola oil; add onion, broccoli, ginger, and the black pepper. Cook while stirring for up to 5 minutes until onion and broccoli start to become tender; remove from skillet.

Heat the remaining teaspoon of the canola oil in the skillet and add chicken. Cook, stirring, up to 5 minutes or until chicken is no longer pink in the center. Return the vegetables to the skillet along with the hoisin sauce to thicken. Cook until heated through.

To serve: Spoon the chicken mixture evenly onto the 4 warmed tortillas. Wrap mixture up in the tortilla and cut tortilla in half to serve. If desired, drizzle some of the pan juices over the chicken mixture before wrapping. Or you can serve juices along side the wraps to be used as a dipping sauce, if desired.

 Note: File Photo

Thursday, December 7, 2017


3/4 cup all-purpose flour
1 cup white whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

 Photo from KAF.

Wednesday, December 6, 2017


1 sheet puff pastry dough
1 large egg
3/4 cup brown sugar
2 tbsp cinnamon
1 tsp freshly grated nutmeg

Preheat oven to 450 degrees.

Cut the pastry sheet into quarters. Cut each quarter into 6 strips. Take 2 strips and twist them together. Combine the brown sugar, cinnamon and nutmeg. Whisk the egg as an egg wash for the twists. Apply the egg wash to the twists then dip them in the brown sugar mixture. Place on a baking sheet and bake at 450 degrees for 10 minutes or until lightly browned.

 Note: This is a file photo.

Tuesday, December 5, 2017


1 can (8-oz) whole berry cranberry sauce
1 pkg (10-oz) frozen strawberries in syrup, thawed
1/2 tsp lemon juice
6 purchased shortcakes
Whipped cream for garnish

In a bowl using a fork, break up the cranberry sauce; stir in the strawberries and lemon juice. To serve spoon the berry mixture onto the shortcakes. Top with whipped cream.

 A just for fun photo!

Monday, December 4, 2017


3 medium cucumbers
2 medium tomatoes
1/2 small red onion
1/2 tsp basil
1/2 tsp dill weed
1 tbsp chopped fresh parsley
apple cider vinegar

Peel cucumbers, slice in half lengthwise and scoop out the seeds. Cut cucumbers into bite-sized pieces, dice the tomatoes, and finely chop the onion; toss together. Sprinkle the basil, dill weed, and parsley over the vegetables. Add just enough of the cider vinegar to coat the vegetables and toss to mix. Chill a few minutes before serving, if possible. This will allow the flavors to mix.

Yield: 4 to 6 servings

Note: File Photo

Sunday, December 3, 2017


2 cups biscuit baking mix
1 tbsp + 2 tsp sugar
6-oz beer

Preheat oven to 450 degrees.
Spray muffin cups with nonstick cooking spray; set aside.

In a medium bowl, combine the biscuit baking mix and sugar. Stir in the beer. Fill each muffin cup half full of the batter. Bake at 450 degrees for 10 minutes.

 Note: File Photo

Friday, December 1, 2017


1 pork tenderloin, approx. 1 lb
1 tbsp smoked paprika
1/4 tsp salt
1 1/2 tsp brown sugar
1 1/2 tsp granulated sugar
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp fresh ground black pepper
1/2 tsp garlic salt

Preheat oven to 425 degrees.

In a small bowl combine the paprika, salt, brown sugar, granulated sugar, chili powder, ground cumin, pepper, and garlic salt thoroughly. Rub this mixture over all the tenderloin. (If you have leftover rub, store in an airtight container for another use.) Place the tenderloin in a shallow roasting pan and bake for approximately a half hour or until a meat thermometer inserted in the thickest part reads at least 160. Let tenderloin rest about 5 minutes before slicing to serve.

Note: File Photo

Thursday, November 30, 2017


3 cups water
1 pkg (8-oz) egg noodles
1 cup frozen peas and carrots OR mixed vegetables
1 can condensed cheddar cheese soup, undiluted
1 can (9-oz) tuna, drained and flaked
1/2 cup milk
1/4 tsp black pepper

In a medium saucepan bring water to a boil; add noodles stirring well. Cover and let simmer 5 minutes or until almost tender, stirring a couple of times. Add the frozen vegetables and cook another 5 minutes until crisp tender. Stir in the undiluted soup, tuna, milk, and black pepper. Heat until thoroughly heated through. Let stand a few minutes for sauce to thicken.

Yield: 6 servings of 1 cup each
NOTE: Canned chicken may be substituted for the tuna.

 Note: File Photo

Wednesday, November 29, 2017


1 lb fresh green beans, whole
1 teaspoon salt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
2 green onions, thinly sliced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Lettuce leaves, if desired
Shredded Mexican Blend cheese for garnish, if desired
2 slices bacon*, fried, drained and crumbled for garnish, if desired

In a saucepan with a small amount of water to steam, place the green beans and salt. Cover and cook 7 to 8 minutes until crisp tender. Immediately drain and rinse in cold water. Drain from cold water once cooled.

In a bowl large enough to toss the green beans, combine he oil, lemon juice, green onions, pepper and paprika. When well combined, add the green beans and toss to coat well. Serve on a bed of lettuce leaves, if desired. Sprinkle with the cheese for color and flavor, if desired.

*May substitute real bacon bits.

Yield: 6 servings
 File Photo for Reference Only

Tuesday, November 28, 2017


This is from my vintage recipe collection.

2 cans (6 1/2 or 7-oz each) tuna, drained and flaked
1/3 cup mayonnaise
2 teaspoons lemon juice
shredded lettuce
1 large tomato, sliced
4 hard cooked eggs, finely chopped

Combine the tuna, mayonnaise and lemon juice together and chill. Place shredded lettuce on 6 salad plates; top each with tomato slice and a sixth of the tuna salad mixture. Sprinkle chopped egg around the rim of lettuce. Top with Pirate's Dressing; recipe follows.

1 cup mayonnaise
1/2 cup tomato catsup
1/2 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon sweet pickle relish
dash salt
dash pepper

Combine all the ingredients together well and chill.
Yield: approximately 2 cups dressing. Store in refrigerator.

Note: I don't have a picture of this recipe.

Monday, November 27, 2017


8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups Cool Whip
1 1/2 cups apple pie filling (homemade or store bought)
2 tablespoons caramel sauce
1 cup graham crackers, crushed
2 tablespoons butter, melted
In a large bowl, beat cream cheese, sugar and vanilla extract. Once combined, fold in cool whip. Scoop into a piping back or ziplock bag with a corner cut off, to make layering easier.

In a second bowl, mix together apple pie filling and caramel sauce. Scoop into a piping bag  or ziplock bag with a corner cut off to make layering easier.
In a third bowl, combine crushed graham crackers and butter. Mix until it is the consistency of wet sand.

In a mason jar (or any any glass jar/cup) build your cheesecake: 1 layer graham cracker crust, 1 layer cheesecake mixture, 1 layer apple pie filling. Continue this pattern until you reach the top. Cover the top with a dash of caramel sauce and a thin layer of crushed graham crackers. Flatten.

Serve and enjoy!  

Note: I got this recipe and photo from a cousin.


3 cups frozen hash brown potatoes
1 tsp Cajun seasoning
4 egg whites
2 whole eggs
1/4 cup low-fat milk
1 tsp dry mustard
1/4 tsp black pepper
1 pkg (10-oz) frozen stir-fry vegetables
1/3 cup water
3/4 cup cooked lean pork
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray and spread the potatoes over the sheet. Sprinkle the Cajun seasoning over the potatoes and bake at 400 degrees for 16 minutes. Remove from oven and reduce the temperature to 350 degrees.

In a small mixing bowl, beat the egg whites, whole eggs, milk, mustard and pepper together.

Place the vegetables and water in a medium overproof nonstick skillet. Cook over medium heat for 5 minutes or until the vegetables are crisp-tender; drain.

Add the pork and potatoes to the vegetables in the skillet; stir lightly. Add the egg mixture; sprinkle with the cheese. Cook over medium-low heat for 5 minutes. Place skillet in oven and bake 5 minutes or until the egg mixture is set and the cheese is melted.

Yield: 4 servings

 Note: File Photo for reference only.

Saturday, November 25, 2017


1/2 cup honey
1/4 tsp paprika
1/4 tsp curry powder
1/8 tsp ground ginger
1/4 tsp ground cinnamon
2 lbs lean ground beef
1/4 cup low-sodium soy sauce
1 can (23-oz) sliced pineapple, drained
8 hamburger buns or sandwich rolls, split, buttered, and toasted
8 cheese slices, optional
Lettuce leaves, optional

In a large bowl combine the honey, paprika, curry powder, ground ginger, and ground cinnamon. Add the ground beef to the mixture and mix together well. Shape into 8 equal patties.

Grill hamburgers over medium-hot heat 3 to 4 minutes per side. Brush with the soy sauce and grill another 5 or 6 minutes until juices run clear or burgers are done to suit you. Baste and turn a couple of times during this cooking. Shortly before burgers are done, grill the pineapple slices until browned, turning once to brown each side.

To serve, place burgers and pineapple slices on the toasted buns or rolls and add cheese slices, a lettuce leaf and/or other condiments, if desired.

 Note: File Photo

Friday, November 24, 2017


I have listed this recipe as a quick recipe because it is quick to make. It does, however, require chilling time!

1 cup granulated sugar
1/4 cup cornstarch
1 1/4 cups milk (evaporated milk makes a richer pie)
3 large egg yolks
2/3 cup lime juice
1/2 stick of butter, cut up
2 teaspoons lime zest
1 cup sour cream
1 (6-oz) ready-made graham cracker crust
Whipped cream for garnish
Thin lime slices for garnish

In a medium, heavy-bottomed saucepan mix sugar and cornstarch together. Whisk in the milk until smooth; add egg yolks and continue to blend until blended in. Stir in the lime juice. Add butter and whisk constantly over medium heat 7 to 9 minutes, just until boiling. Remove from the heat and stir for 1 minute. Stir in the zest until blended. Cover filling with plastic wrap and refrigerate 1 hour. Gently whisk in the sour cream until well blended. Pour filling into the pie shell. Cover with plastic wrap or the lid from crust and refrigerate at least 6 hours. Before serving, garnish with whipped cream and thin lime slices if desired.

Note: File Photo

Wednesday, November 22, 2017


2 cups all-purpose flour
3/4 cup cornmeal
2 tbsp sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 tbsp white vinegar
1 cup -1 tbsp milk
2/3 cup solid shortening

Preheat oven to 425 degrees.

In a large bowl, blend the flour, cornmeal, sugar, baking powder, salt and baking soda.

Pour the vinegar into a 1 cup liquid measure and add milk to make 1 cup.

With a pastry cutter or two knives, cut shortening into the flour mixture until mixture resembles the size of small peas. Stir in the milk until mixture is moist and dough comes together.

Dust a counter top or board with cornmeal and turn dough out on it. Pat dough out to a half-inch thickness. Cut out with a biscuit cutter or glass dipped in cornmeal and place on a baking sheet. Re-roll scraps and cut out more biscuits.

Bake at 425 degrees for 18 - 20 minutes or until golden brown.

These biscuits are really good with stews.

File Photo

Tuesday, November 21, 2017


1 pkg (4-serving) lime-flavored gelatin
3/4 cup boiling water
1/2 cup cold water
enough ice cubes to make cold water reach 1 cup
1 cup vanilla frozen yogurt

Dissolve the gelatin in the boiling water. Add the cold water with ice to the mixture and stir until slightly thickened; remove remaining ice. Stir in the frozen yogurt and spoon into dessert glasses or cups.

Yield:: 6 servings

Monday, November 20, 2017


1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4

Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.

Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.

Note: File Photo

Friday, November 17, 2017


1 lb large fresh mushrooms
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Pepperidge Farms Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten

Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.

Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.

Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.

Yield: approximately 18 mushroom caps.

Note: I have had this so long I can't remember for sure but I believe this is an old TOH recipe and picture.

Thursday, November 16, 2017


1/3 cup instant cocoa mix
1/4 cup instant coffee powder or granules
4 cups boiling water
whipped cream for topping

In a heatproof container, mix the instant cocoa mix and the instant coffee until combined well. Pour the boiling water over the cocoa-coffee mix; stir until dissolved. Pour into 4 to 6 coffee cups, depending on size. Top each coffee with some whipped cream. Lightly dust with unsweetened cocoa, if desired.

Wednesday, November 15, 2017


3/4 cup semisweet chocolate chips
3 large egg whites, at room temperature
1/2 cup sugar
1 tsp vanilla extract

Adjust oven rack to the lower third of oven. Preheat oven to 350 degrees.
Line 2 large cookie baking sheets with parchment paper; set aside.

Microwave chocolate chips on high for 1 minute. Stir until melted.

Beat the egg whites, slowly adding the sugar until the egg white are stiff but are not dry. Stir in the melted chocolate and the vanilla extract.

Drop by teaspoonfuls onto the parchment lined baking sheets; bake 7 minutes or until the tops are dry. Allow to cool on the parchment.

Yield: 64 meringues
 Note: File Photo

Saturday, November 11, 2017


1 boneless sirloin steak, 1-inch thick
2 tbsp Worcestershire sauce
3/4 cup catsup
1 medium yellow onion, chopped fine
1/4 cup water
1/4 cup butter
1 tbsp vinegar
1 tsp lemon pepper
1 tsp dry mustard
1/4 tsp cayenne
couple drops hot pepper sauce, optional

In a small saucepan combine the Worcestershire sauce, catsup, onion, water, butter, vinegar, lemon pepper, dry mustard, cayenne, and hot pepper sauce, if using. Bring the mixture to a boil, lower heat to simmer and cook for 10 minutes.

Place the steak over medium hot coals on outside grill or hot inside grill. Grill steak until done to suit taste, usually about 15 to 20 minutes. Turn steak only once while cooking. Brush the cooked side frequently with sauce while second side cooks. Remove from heat and allow steak to rest for a couple of minutes.

To serve, slice steak into thin slices and serve with the remaining sauce.

Note: File Photo

Friday, November 10, 2017


1 1/2 lbs lean ground beef
1 egg
1 tbsp diced onion
3/4 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
2 tbsp canola oil
1/2 lb sliced fresh mushrooms
1 1/2 cups water
2 tbsp all-purpose flour
1/4 cup cooking sherry or wine
1/2 tsp paprika
1 cup sour cream
Hot buttered noodles, optional
parsley for garnish

In a large bowl mix the ground beef, egg, onion, bread crumbs, pepper and salt. Shape mixture into 1-inch meatballs. Heat the oil in a large skillet and brown the meatballs well on all sides; remove to a bowl when browned.

Discard fat from skillet except for 2 tablespoons. Add the mushrooms to the reserved drippings and cook until tender, about 5 minutes. Blend the water and flour until smooth. Return the meatballs to the skillet with the mushrooms. Stir in the flour/water mixture, sherry, paprika, and 1/2 tsp salt. Heat to boiling, reduce heat and simmer mixture for 10 minutes. Stir occasionally during the cooking time. Stir in the sour cream and heat thoroughly but do not boil.

Serve over the hot buttered noodles and garnish with a sprig of parsley, if desired.

Note: File Photo

Thursday, November 9, 2017


1 box (2-layer size) yellow cake mix
1 stick butter, melted
2 large eggs
1 brick (8-oz) cream cheese, softened
1 lb powdered sugar, divided
chopped pecans and/or walnuts

Preheat oven to 350 degrees.

Mix together cake mix, melted butter and 1 egg until dough forms. Press the dough into a 9×13 baking dish; set aside.

Using a mixer, combine the cream cheese and remaining egg until smooth. Slowly and in batches, mix in 3/4 of the powdered sugar. Pour the cream cheese mixture over the cake dough using a spatula to spread evenly until dough is completely covered. Sprinkle the nuts and remaining powdered sugar over the top.

Bake at 350 degrees for 25 to 30 minutes. Allow to cool before cutting.

Yield: 24 bars

 Note: File Photo


4 cups chicken broth
1/4 tsp fresh ground black pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup uncooked egg noodles
1 cup cooked and cubed chicken

In a 2-quart saucepan over medium-high heat, bring the broth, pepper, carrots and celery to a boil. Stir in the noodles and chicken. Reduce heat to medium and cook about 10 minutes or until the noodles are tender.

Yield: 4 servings
Per serving: 103 calories, 3 g (1 sat) fat, 40 mg cholesterol, 1010 mg sodium, 6 g carbs, 1 g fiber, 12 g protein
Note: Above nutritional information based on regular chicken broth.

Note: File Photo

Wednesday, November 8, 2017


1 can (14-oz) sweetened condensed milk
1/2 cup creamy peanut butter
dash of salt
1 1/2 cups fine graham cracker crumbs

In a medium mixing bowl, combine the sweetened condensed milk, peanut butter, and salt; mix together well. Stir the graham cracker crumbs into the peanut butter mixture until well combined. Drop by teaspoonfuls, about 2-inches apart, on cookie sheet that has been lightly sprayed with nonstick cooking spray. Using the tines of a fork, make a criss-cross pattern on top. Sprinkle lightly with sugar, if desired. Bake at 375 degrees for approximately 12 minutes until lightly browned. Remove from oven and allow to cool on cookie sheet 2 to 3 minutes. Remove to wire racks to cool completely.

Note: File Photo

Tuesday, November 7, 2017


2 sweet potatoes
4 Yukon Gold potatoes
8 new red potatoes
1/4 cup + 2 tbsp extra-virgin olive oil
1 tsp dried tarragon
1/8 tsp salt
1/8 tsp black pepper

Preheat oven to 425 degrees.

Peel and cube the sweet and Yukon Gold potatoes. Scrub the red potatoes and cut into cubes. Place potatoes in a large saucepan with enough water to cover them. Lightly salt. Cover potatoes and bring to a boil. Boil for 3 minutes. Drain thoroughly in a colander.

Place the potatoes on a large nonstick cookie sheet with sides. Do not layer potatoes. Drizzle the olive oil over the potatoes and sprinkle with the tarragon, salt, and pepper.

Roast potatoes at 425 degrees for about 25 minutes. Serve hot.

Note: File Photo

Tuesday, October 31, 2017


2 cups low-sodium chicken broth, divided
1/4 cup cornstarch
3 tbsp soy sauce
1/2 tsp ground ginger
1 lb boneless skinless chicken breasts cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup snow peas
1 1/2 cups cashews
Hot cooked brown rice

In a skillet, over medium-high heat, heat 3 tablespoons of the broth.

Combine cornstarch, soy sauce, ginger, and the remaining chicken broth, stirring until smooth; set aside.

Add the chicken to the skillet; stir-fry over medium heat until all the pink has disappeared. This should take about 3 to 5 minutes. Remove chicken from the skillet and keep warm.

Add the garlic, carrots, and clery to the skillet and stir-fry about 3 minutes. Add the broccoli and snow peas; stir-fry another 4 to 5 minutes or until just crisp tender.

Stir the broth mixture and add to the skillet along with the chicken. Cook, stirring for a couple of minutes. Stir in the cashews. Serve over the hot brown rice.

Yield: 4 servings.

Note: File Photo

Friday, October 27, 2017


1 can fruit cocktail, drained
Vanilla ice cream
Pineapple rings
whipped cream or frozen whipped topping, thawed
4 fresh strawberries

Divide the fruit cocktail into 4 small dessert dishes. Top with a scoop of vanilla ice cream. Lay a pineapple ring over the ice cream. Fill pineapple center with whipped cream and top with a strawberry.

Note: Clip Art used just for fun.

Thursday, October 26, 2017


3 cups peaches, sliced or coarsely chopped
1 box peach-flavored gelatin
1 stick butter
2 cups miniature marshmallows
1 box yellow cake mix

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Spread the peaches over the bottom of the prepared pan; sprinkle the dry gelatin over the peaches. Cut butter into thin pats and layer over the peaches and gelatin. Sprinkle the marshmallows over all.

Prepare the cake mix according to package directions and pour over the top of the ingredients in the pan. Bake at 350 degrees for about 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: This cake is delicious served warm.

Note: This is a file photo.

Wednesday, October 25, 2017


2 lb lean ground beef
1 large onion,chopped
salt to taste
pepper to taste
1/4 tsp garlic powder
2 tbsp uncooked quick-cook rice
3/4 of a small bottle of catsup
small amount of water
1 small can tomato paste

In a large skillet brown the ground beef with the onion until no longer pink; drain well in a colander. Return to skillet and add the salt, pepper, garlic powder, and rice. Mix the catsup with approximately a couple of tablespoons of water to thin; add to the skillet mixture. Cook over low heat until the rice is done. Add the tomato paste and simmer 5 minutes adding small amounts of water, if needed.

Serve on hamburger buns or your favorite sandwich rolls.

Tuesday, October 24, 2017



  • 1 egg
  • 1 cup "light" olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 cup full fat canned coconut milk, stirred
  • 1 handful fresh herb of choice or 3 tablespoons dried parsley
Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!


  • 3 tablespoons dried parsley may be used in place of fresh herbs, really any dried herbs you like will work.
  • If using fresh, we grab a large handful. Our favorites are cilantro, parsley and dill.
  • Start with the immersion blender at the bottom of your jar working your way up to the top, don't start moving your blender upwards until you see it thickening up.
  • We get this question all the time, what do I do if my ranch is too thin? Well there may be a couple reasons why. First did you use full fat "canned" coconut milk? This plays a big factor in how much it thickens up. If you want a dip like consistency use only the solid cream, but for those that like a runnier dressing use more liquid. Sometimes just being in the fridge a few hours will thicken it right up.
  • Make sure you're using an immersion blender for guaranteed success, a regular blender will make it tricky to emulsify it all correctly.
  • Use a small container, we like using a mason jar or salad dressing container.
  • HERE IS THE TRICK TO SAVING YOUR DUMP RANCH....if your ranch never thickens it probably didn't emulsifying properly, just add another egg! Yep, that's all it takes to quickly save all those ingredients. 
NOTE: This recipe and photo are credited to WHOLE SISTERS nan and nicole


6-oz whole-wheat penne pasta
1 tbsp canola oil
4 cloves garlic, minced
1/4 tsp crushed red pepper
2 cups fresh broccoli florets
12-oz boneless, skinless chicken breast, cut into bite-sized pieces
1 can (14 1/2-oz)diced Italian-style tomatoes
1 tbsp snipped fresh basil
Parmesan cheese, if desired

Cook pasta according to package directions; drain.

In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and red pepper, cook and stir a few seconds. Add the broccoli; cook 3 minutes. Remove broccoli and add chicken pieces to the skillet. Cook, stirring, for another 3 to 4 minutes or until the chicken is no longer pink. Return the broccoli to the skillet with the chicken. Add the tomatoes and the cooked, drained pasta. Cook, stirring, until mixture is heated through. Remove to four individual bowls or one large serving bowl and sprinkle with the fresh basil. Sprinkle with Parmesan cheese, if desired.

Note: File Photo w/o chicken used for reference only.