Wednesday, July 26, 2017


1 large Granny Smith apple, peeled, cored, diced
2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 lb lean ground chicken

In a large bowl, combine the apple, poultry seasoning, salt, pepper, and sage. Crumble the ground chicken over the mixture and mix well. Divide mixture into 8 equal parts and form into patties. Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the patties to the heated skillet and cook 5 to 6 minutes per side or until no longer pink and cooked through. Drain on paper toweling, if needed.

Per pattie: 92 calories, 4 g carbs, 9 g protein

You can freeze these patties either before or after cooking, if desired. Wrap individually for convenience, if desired.

Note: File Photo
I have had this recipe and photo for several years. I believe I got them from Eating Well.

Tuesday, July 25, 2017



3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper


1 1/4 lbs tomatoes, sliced
4 oz mozzarella cheese, diced
1/4 cup chopped fresh basil

To make the dressing: In a bowl whisk the olive oil, red wine vinegar, salt and pepper together to mix well.

Arrange the sliced tomatoes on a serving platter. Sprinkle the mozzarella over the tomatoes, then sprinkle the basil over all. Drizzle the dressing over the salad.

Yield: 4 servings


3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper


1 1/4 lbs tomatoes, sliced
4 oz mozzarella cheese, diced
1/4 cup chopped fresh basil

To make the dressing: In a bowl whisk the olive oil, red wine vinegar, salt and pepper together to mix well.

Arrange the sliced tomatoes on a serving platter. Sprinkle the mozzarella over the tomatoes, then sprinkle the basil over all. Drizzle the dressing over the salad.

Yield: 4 servings

Note: File Photo

Monday, July 24, 2017


1 tbsp canola oil
1 small yellow onion, chopped
1 1/2 lb coarsely chopped cabbage
1/4 cup cider vinegar
3 tbsp sugar
1/4 tsp salt
1 large Granny Smith apple, cored and chopped

In a large skillet, heat the oil over medium-high heat. Add the onion and saute a couple of minutes or until transparent. Add the cabbage and saute 3 to 5 minutes until cabbage is just tender. Add the vinegar, sugar, salt, and apple. Saute another minute or two and serve while hot.

Note: Photo Credit to

Sunday, July 23, 2017


This chicken marinates overnight. It is in the quick fix recipes category because the marinade preparation only takes minutes and the chicken grills quickly the next day.

8 skinless boneless chicken breasts
juice of two lemons
zest of 1 lemon
1/4 cup canola oil
8 garlic cloves, finely minced
1 tsp thyme
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp oregano
1/2 tsp salt
1/2 tsp fresh ground black pepper

Rinse chicken breasts and pat dry. In a large glass baking dish, combine the lemon juice, lemon zest, canola oil, garlic, thyme, parsley, chives, oregano, salt and pepper; add chicken and cover. Refrigerate overnight.

Remove chicken from refrigerator, drain and discard the marinade. Grill chicken until cooked through. Garnish with parsley sprigs and lemon slices, if desired.

 Note: File Photo

Saturday, July 22, 2017


Graham crackers
Whole-Grain crackers
1 tub cream cheese
orange marmalade
jalapeno jelly

Spread the crackers with the soft-style cream cheese. Top the cream cheese on the Graham crackers with the orange marmalade. Top the whole-grain cream cheese crackers with the jalapeno jelly. With this one quick and easy recipe, you have appetizers for two very different tastes to serve your guests.

 Note: File Photo

Wednesday, July 19, 2017


6 fresh ears of corn still in the husks
6 tbsp butter, melted
1 tsp cayenne pepper
juice of 2 limes
pinch of salt

Being careful not to rip husks, pull back and remove silks from the corn. Carefully fold the husks back over the corn. Soak corn in husks in a sink of cold water for 10 minutes. Remove from water and drain well.

Place corn on a medium-high hot grill and cook about 12 minutes, turning often to prevent burning. Set aside to cool slightly.

In a small bowl, combine the butter, cayenne pepper, lime juice and salt. When the corn is cool enough to handle, pull back the husks but leave them attached as handles. Brush the butter mixture over the corn and serve.

Note: File Photo

Tuesday, July 18, 2017


1 3/4 cups cold milk
1 tsp instant coffee granules
1 pkg (8-oz) cream cheese, softened
1 pkg (4-oz) chocolate flavor instant pudding and pie filling mix
8-oz frozen whipped topping, thawed

Microwave 1/4 cup milk and coffee granules on High for 30 to 45 seconds. Stir to dissolve coffee granules.

In a medium mixing bowl, gradually add the coffee mixture and the remaining milk to the cream cheese while beating at medium speed of an electric mixer. Beat until well blended. Add the pudding mix and beat at low speed 1 to 2 minutes or until well blended.

Spoon mousse into 6 parfait glasses alternating with whipped topping. End with whipped topping and sprinkle with chocolate shavings or chocolate coated coffee beans.

Note: File Photo

Monday, July 17, 2017


1 pkg (8-oz) crab delight flakes, rinsed and chopped
1 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
1 tsp Dijon mustard
1/2 cup dry bread crumbs
1/4 cup oil
Bottled tartar sauce
8 toasted sourdough bread slices
lettuce, tomato, other garnishes, as desired

In a medium bowl, mix together the crab flakes, Parmesan cheese, eggs, bell pepper, green onion, and Dijon mustard. Mix together well to combine and shape into 8 patties. Coat patties with the bread crumbs.

Heat the oil in a large skillet over medium-high heat. Add patties and cook approximately 3 minutes on each side or until golden brown.

To make into sandwiches spread tartar sauce on bread slices. Place two crab cakes on a bread slice, add garnishes, if using, and top with a second bread slice to make 4 double meat sandwiches. Cakes can also be eaten as an entee instead of sandwiches.
 Note: File Photo

Friday, July 14, 2017


1 vanilla pound cake, homemade or store bought
powdered sugar glaze or whipped cream, your choice
fresh strawberries
fresh blueberries

Slice pound cake into individual slices. Pour powdered glaze over the slice of cake or top with a dollop of whipped cream. Garnish with the fresh strawberries and blueberries.

Note: Use a large star cookie cutter and cut cake slices into star shapes, if desired.

To make a powdered sugar glaze, mix a pound of powdered sugar with a small amount of milk or cream and a half teaspoon of butter flavoring or vanilla extract. Use as much milk or cream as needed for the consistency you prefer.

 Note: File Photo

Thursday, July 13, 2017


1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) chopped green chilies, drained
3/4 cup shredded Parmesan cheese
6-oz medium shrimp, deveined, cooked and diced
3/4 cup mayonnaise
1/8 tsp garlic powder
Crackers or party bread for dipping

Preheat oven to 350 degrees.

Combine the artichoke hearts, chilies, Parmesan, shrimp, mayonnaise, and garlic powder; spread into a 1-quart baking dish. Bake until hot, 20 minutes, stirring after 10 minutes.

Serve dip warm with the bread or crackers.

Yield: 12 servings
Note: This is a file photo.

Wednesday, July 12, 2017


2 cups instant mashed potato flakes
1 jar (8-oz) pasteurized process cheese spread
1/3 cup sour cream
1/3 cup chopped chives

Prepare the potatoes according to the package directions, omitting milk. Heat the cheese spread according to the label directions; mix into the potatoes. Add the sour cream and chives; stir to blend well.

Yield: 4 to 6 servings

 Note: This is a file photo

Tuesday, July 11, 2017


1 large tomato
6 large slices zucchini
1 celery stalk
1/2 stick oleo
2 large slices of yellow onion
1 large green bell pepper
salt to taste
pepper to taste

Into a bowl, cut all the vegetables into 1/2-inch pieces. Add salt and pepper as desired. Melt oleo in a casserole dish in the microwave. Stir the vegetables in and toss to coat well. Cover the dish. Cook in the microwave on high until vegetables are tender, about 8 to 10 minutes.

Yield: 4 servings

Note: File Photo

Monday, July 10, 2017


1 package (10-oz)regular marshmallows
1/4 cup butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled unsalted sunflower seeds

Line a 13 x 9-inch baking pan with foil leaving foil hanging over the short sides. Butter the foil and set aside.

In a large saucepan, combine the marshmallows and butter. Cook and stir the mixture until the marshmallows are melted. Stir in the granola, cereal, and sunflower seeds. Press mixture into the prepared pan. Cool. Remove foil lining with uncut bars from the pan. Cut into 24 bars.

Note: File Photo

Thursday, July 6, 2017


4 (about 1 1/4 lb total) boneless, skinless chicken breasts
1/2 cup creamy Italian dressing
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
1/4 cup butter

Place chicken in a ziptop plastic bag and pour the dressing over the chicken. Marinate in the refrigerator from 1 hour to overnight. Drain and discard marinade.

In a shallow bowl or pie plate, combine the bread crumbs and chopped pecans. Dredge the chicken breasts through the crumb mixture pressing to coat well.

In a large skillet, over medium heat, melt the butter. Add chicken to skillet and cook 5 to 6 minutes on each side or until tender and cooked through.

Wednesday, July 5, 2017


1 stick (1/2 cup) salted butter
2 1/2 cups all-purpose flour
1 1/2 tbsp. granulated sugar
1 1/2 tbsp. baking powder
1 3/4 cup buttermilk
 Preheat oven to 450F degrees.
In a microwave-safe bowl or in the baking dish that you’ll use for baking, if it’s microwave-safe, melt  butter in the microwave. Put melted butter in an 8×8 baking dish.
In a medium bowl, mix together the flour, sugar and baking powder; pour in buttermilk. Stir until a loose dough forms. Batter will be sticky.
Pour biscuit dough into baking dish (right on top of the melted butter.) Spread it out with the back of a spoon or a butter knife or use your hand. Dough may not be even but that's okay. Some of the butter will run over the top of the dough and that is okay, too.

Bake for about 20-25 minutes, rotating dish once during baking. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.
Slice and serve with butter!
 Note: Recipe modified from original Betty Crocker recipe. This is a file photo.


Note: This recipe and photo are from Shurgary Sweets
Yield: serves 8
Prep Time: 5 minutes
Cook Time: 20 minutes


  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk (I used skim)
  • 2 cup heavy cream
  • 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dry mustard
  • 1lb, pasta, cooked (cavatapppi, shells, or elbow)


  1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
  2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
  3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Tuesday, July 4, 2017

Wishing You A Safe and Happy Holiday!


1/4 cup all-purpose flour
1/2 of an 18-oz roll of refrigerated sugar-cookie dough

Heat oven to 350 degrees.

Knead the flour into cookie dough until completely blended together. Roll out dough with a rolling pin on a lightly floured surface to 1/8-inch thickness. Cut out cookie shapes and put about 1-inch apart on ungreased baking sheets. Re-roll the scraps and cut more cookies. Bake cookies at 350 degrees for 9 to 11 minutes or just beginning to brown around the edges. Cool on the pan for 5 minutes then transfer to wire racks to cool completely. Frost or decorate as desired.

 Note: This is a file photo.

Monday, July 3, 2017


1 1/2 lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

 Note: File Photo

Saturday, July 1, 2017


1 cup sugar
1 cup peanut butter
6 cup regular Cheerios
1 cup honey
1 cup peanuts

Butter a 9 x 13-inch pan and set aside.

In a large saucepan bring the sugar and honey to a boil but do not boil. Remove from heat. Stir in the peanut butter, peanuts and cereal. Press mixture into the prepared pan. Cut into squares.

 Note: File Photo

Thursday, June 29, 2017


Note: This is a quick to fix recipe. It does, however, need to chill for four hours before serving. A great make-ahead dish.

1 can (15-oz) fruit cocktail drained
1 can(8-oz) crushed pineapple
1 can(21-oz) cherry pie filling
2 bananas, sliced
1 can(14-oz) sweetened condensed milk
1 carton (8-oz) sour cream
1 carton (8-oz) frozen whipped topping, thawed

Mix together the whipped topping, sweetened condensed milk and sour cream; fold in the fruit cocktail, pineapple, cherry pie filling and bananas.

Cover and refrigerate for at least four hours before serving.

Note: File Photo


1 1/2 cups elbow macaroni
2 slices bacon
1 cup frozen broccoli cuts
2 tbsp water
1 jar (8-oz) pasteurized process cheese spread

Cook macaroni according to package directions; drain and set aside.

Meanwhile place bacon inn a 1 1/2-quart microwaveable casserole dish. Cover and cook on high 1 to 2 minutes until bacon is crisp; drain and crumble. Using a paper towel, wipe out the casserole dish. Combine broccoli and water in the casserole dish. Microwave broccoli on high for 3 to 5 minutes or until crisp tender; drain. Stir the cheese into the broccoli and microwave for 1 minute. Stir in the cooked macaroni and microwave another 2 or 3 minutes until heated through, stirring once. Sprinkle the crumbled bacon over the top.

Yield: 4 servings

 Note: File Photo

Wednesday, June 28, 2017


This recipe was sent to me by a friend. She got it from Tasty. If you follow my blogs you know I don't eat chicken so I have never made this.

3 chicken breasts, boneless and skinless
Salt, to taste
1 cup mozzarella cheese (grated, I assume)
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup Parmesan (grated, I assume)
2 tablespoons basil

Cut a pocket into each chicken breast.

Stuff the pockets evenly with the mozzarella cheese.

Press the edges of the chicken together to seal the pocket.

Separate the flour, eggs, and bread crumbs into 3 separate bowls.

Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.

Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.

Heat the oil in a large pan over medium heat. Preheat oven to 180°C (?)!

Fry the chicken until golden brown on both sides.

Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.

Top with the rest of the tomato sauce, then sprinkle the Parmesan and basil on top.

Bake for 20 minutes.

Yield: 3 servings

Note: File Photo that came with recipe.


1/3 cup pineapple juice
1/3 cup low-fat milk
1/3 cup frozen vanilla yogurt
1/2 ripe banana, peeled & sliced
1/2 tsp vanilla extract

Combine all ingredients in a blender container and blend until smooth.

Yield: 1 serving

 Note: File Photo

Tuesday, June 27, 2017


1 1/2 cups confectioners' sugar
1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tbsp) unsalted butter, melted
8-oz semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 tsp flaky sea salt, optional

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.


1 pkg (12-oz) semi-sweet chocolate chips
1 cup chunky peanut butter
4 cups miniature marshmallows

In a microwave safe 2-quart bowl, microwave chocolate chips and peanut butter together on medium setting for 2 to 3 minutes or until the chocolate is melted, stirring after each minute. Fold in the marshmallows and spread the mixture in a buttered 9-inch square pan. Chill until firm. Cut into approximately 24 pieces.

 Note: File Photo

Saturday, June 24, 2017


1 cup mayonnaise
1 carton (8-oz) dairy sour cream
2 green onions, chopped
2 tbsp vinegar
2 tsp sugar
1 tsp Italian seasoning
3/4 tsp celery salt
3/4 tsp dry mustard
1/4 tsp black pepper
1 clove garlic, minced
4 small heads Bibb lettuce
Milk, if needed

To make dressing: In a small mixing bowl, combine salad dressing or mayonnaise, sour cream, onion, vinegar, sugar, Italian seasoning, celery salt, dry mustard, garlic, and pepper. Using a wire whisk or rotary beater, mix until smooth. Transfer dressing to a container with a lid, cover and chill until serving time. Just before serving, cut each lettuce head in half lengthwise. Arrange halves on a serving platter. If desired, arrange some tiny tomatoes on the plate as a garnish. If dressing is too thick, add a small amount of milk until of desired consistency. Pour dressing over the salad.

Serves 8.

Note: File Photo

Friday, June 23, 2017


1 jar (12-oz) chunky salsa
2 cups (8-oz) cubed Velveeta cheese
3 cups chopped cooked chicken
4 8-inch flour tortillas
1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped
1/3 cup shredded cheddar cheese
Salsa, sour cream, etc for additional toppings, if desired

In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.

 Note: This is a basic file photo.

Thursday, June 22, 2017


1 beaten egg
1 tbsp Worcestershire sauce
1/3 cup fine dry bread crumbs
1 tsp prepared mustard
1/8 tsp pepper
dash of garlic powder
1 1/2 lbs lean ground beef
3/4 cup crumbled blue cheese
6 hamburger buns, split
olive oil

In a medium bowl combine the egg and Worcestershire sauce. Stir in the bread crumbs, mustard, pepper, and garlic powder. Add the ground beef and mix well. Divide the mixture into 12 patties about 1/4-inch thick. Place about 2 tablespoons of the blue cheese atop 6 of the patties. Spread to within 1/2-inch of edges. Top with remaining patties. Press meat around edges to seal well.

Place patties on a grill of medium-hot coals and grill for about 14-15 minutes, turning once during cooking.

To prepare buns, brush insides with olive oil. Place on grill to heat until toasted. Serve patties on buns with your choice of condiments.

 Note: This is a file photo.

Wednesday, June 21, 2017


3 OR 4 small baking potatoes
2 tsp margarine, melted
1/4 cup grated Parmesan cheese
Dash of black pepper

Preheat oven to 450 degrees.

Scrub potatoes and slice in thin slices. You should have about 2 cups of sliced potatoes. Arrange slices in a thin layer in a lightly greased 15 x 10-inch baking pan. Brush with the melted margarine. Sprinkle the cheese and pepper over potato slices. Bake, uncovered, in a 450 degree oven for 18 to 20 minutes or until the potatoes are brown and crisp.

Yield: 4 servings.

 Note: File Photo

Tuesday, June 20, 2017


1 sheet refrigerated pie pastry
1 egg, beaten
1 to 2 tbsp granulated sugar
8-oz cream cheese
1/4 cup powdered sugar + more for sprinkling, if desired
2 tsp grated orange zest
3 cups assorted berries ie strawberries, raspberries, blueberries
1/3 cup melted apple jelly

On a floured surface, roll out the sheet of pastry to a 14" x 11" rectangle. Fold the edges over to form an 11" x 7" rectangle. Prick the inside of the rectangle with the tines of a fork. Brush the beaten egg over the edges and sprinkle with the granulated sugar. Bake at 450 degrees for 8 minutes or until golden brown; cool.

Beat the cream cheese, powdered sugar, and orange zest together and spread the mixture over the center of the crust. Combine the berries with the melted apple jelly and spoon over the cream cheese mixture. Sprinkle with powdered sugar, if desired.

Note: This is a file photo!

Monday, June 19, 2017


I recently ran across this old Eagle Brand Milk ad/recipe. Have you ever made this? I must admit, I have not. However, I have never tasted an Eagle Brand Milk recipe that wasn't delicious. This pie goes together quickly but does need to chill about 3 hours making it a great make-ahead recipe.

Saturday, June 17, 2017


1 1/4 lbs boneless, skinless chicken breasts, cut into thin strips
3 tbsp canola oil
1 green bell pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips
1 small onion, sliced into rings
2 garlic cloves, minced
8-oz container soft cream cheese with herb and garlic
16 (6-in size) flour tortillas, warmed
Your favorite salsa, optional

Saute half of the chicken strips in 1 tablespoon of the canola oil until cooked through and tender; remove from the skillet. Repeat with another tablespoon of the oil and the other half of the chicken.

Saute the bell peppers, onion, and garlic in the last tablespoon of the oil until crisp tender. Add the chicken back to the skillet and mix well.

Spread approximately 1 tablespoon of the cream cheese over each warmed tortilla. Place about 1/2 cup of the chicken/vegetable mixture in the center of each tortilla. Roll up the tortilla and place on serving plates. Serve with the salsa, if desired.

Yield: 8 servings of two fajitas each.

Note: This is a file photo.

Friday, June 16, 2017


1 pint cherry tomatoes
2 tbsp sour cream
1 can (4.5-oz) deviled ham
2 tbsp horseradish

Wash tomatoes, thinly slice off tops, remove some pulp and dry tomatoes with paper towels. In a small bowl combine the sour cream and horseradish; add the deviled ham. Stir mixture to blend well. Stuff the tomatoes with the ham mixture and refrigerate until serving time.

 Note: This is a file photo.

Thursday, June 15, 2017


1/2 cup chopped onion
1 tbsp butter
3 cans (14 1/2-oz each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed or shredded cooked chicken
1/2 cup uncooked orzo
1/4 tsp pepper
minced fresh parsley*

Melt the butter in a large saucepan; add onion and saute until tender. Add one can of the chicken broth, celery and carrot and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper, and the other two cans of chicken broth; return to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until orzo and veggies are tender. Sprinkle with the parsley.

*Substitute cilantro if you want a little spice.

 Note: Photo Courtesy of Betty Crocker

Wednesday, June 14, 2017


Break graham crackers into squares so they are "kid-sized". Top with peanut butter. Sprinkle some miniature semisweet chocolate chips over the peanut butter. (Adult kids like these, too!) Kids also enjoy adding the chips to their crackers to decorate them.

Note: File Photo

Tuesday, June 13, 2017


2 small red and/or green bell peppers

1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet patties were cooked in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt, if desired.

Wrap breads in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads top with the pepper mushroom mixture. Pass the sauce for individuals to add the amount they prefer.

Note: File Photo

Monday, June 12, 2017


1 can (15 1/2 oz.) salmon, drained, cleaned and flaked

1 egg
1 cup corn flake crumbs, divided
2 tbsp Butter Flavor shortening
1/3 cup chopped celery
1/4 cup chopped onion
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup milk
Canola oil for frying

In a medium bowl, combine the salmon, egg, half the corn flake crumbs. Mix well and set aside.

In a 1-quart saucepan, melt the butter flavored shortening. Add the celery and onion. Saute over medium heat until tender. Stir in the flour, salt and pepper. Blend in the milk. Cook and stir over medium heat until mixture thickens and bubbles. Remove from the heat. Blend milk mixture into the salmon mixture. Shape scant 1/3 cupfuls into cone or ball shapes. Roll in the remaining corn flake crumbs to coat.

In a deep fryer or a deep skillet pour enough oil to about 2-inches in depth. Heat oil to 350 degrees. In the hot oil fry a few of the salmon croquettes at a time for about 3 minutes or until golden brown. Turn once or twice during cooking. Line a cookie sheet with paper toweling and place croquettes on the paper towels to drain. Serve immediately or keep warm in the oven at 175 degrees.

NOTE: You can make Tuna Croquettes by substituting a can (12 1/2-oz) tuna for salmon.

Saturday, June 10, 2017


6 cups popped popcorn
6 cups miniature marshmallows, divided
1/4 cup butter
2 cups chocolate chips
1 cup peanuts

Place popcorn in a large heat-proof bowl.

In a large saucepan, over medium heat, mix together 4 cups of the marshmallows and the butter until melted and completely smooth. Watch and stir to keep from burning. Pour over the popcorn immediately and stir until all popcorn is coated. Cool to lukewarm.

Mix in the chocolate chips, peanuts, and remaining marshmallows.

Cool completely and enjoy!

Note: This is a Six Sisters' Stuff recipe


1 egg white, lightly beaten

2 tbsp milk
1 cup dry bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
8 boneless skinless chicken breast halves
1/4 cup butter
1 can (8-oz) tomato sauce
1 tsp dried basil
1 cup (4-oz) shredded mozzarella cheese

In a shallow bowl, combine the egg white and milk. In another bowl, combine the Parmesan cheese, bread crumbs, salt, pepper, garlic powder, cayenne pepper, and oregano. Dip each chicken piece in the egg white mixture then into the crumb mixture. Melt butter in a large skillet and brown the chicken on both sides until no longer pink and the juices run clear.

Meanwhile, heat tomato sauce and basil in a small saucepan until warm through. When the chicken is done, sprinkle the mozzarella cheese over the pieces. Remove from the heat and cover for 2 to 3 minutes for the cheese to melt. Pour the tomato basil sauce over chicken to serve.

Note: File Photo

Friday, June 9, 2017


2 tbsp butter

1 pkg (10-oz) frozen chopped broccoli, thawed
1 1/2 tsp grated orange peel
1 1/2 tsp grated lemon peel
Salt to taste, optional
Pepper to taste, optional

In a skillet, over medium heat, melt butter. Add the broccoli to the skillet and saute until crisp tender. Sprinkle with the orange and lemon peel, salt and pepper, if desired. Toss mixture to coat. Heat through.

Note: File Photo

Thursday, June 8, 2017


1 pkg (10-oz) regular size pretzels
5 cups Cheerios-type cereal
5 cup Corn Chex cereal
2 cups roasted peanuts
2 (12-oz each) pkgs plain M&M's
2 (12-oz each) pkgs white chocolate chips
3 tbsp canola oil

Combine the first five ingredients in a very large or two medium heat-proof mixing bowls; set aside.

Heat the white chocolate chips and the oil in a microwave-proof bowl for 1 minute at high power. Stir; continue to heat and stir in 30-second intervals until chocolate is smooth and melted. Pour the melted chocolate over the cereal mixture and stir until all the cereal is evenly coated with the chocolate.

Spread the mixture on 2 large baking sheets lined with waxed paper. Allow to cool then break apart into chunks.

Store in an airtight container or containers.

Yield:15-20 servings

Note: File Photo


2 cups roasted chicken, shredded or diced (Can buy chicken in deli)

2 tsp olive oil
2 medium onions, halved and thinly sliced
8 cups chicken broth
1/8 tsp fresh ground black pepper
2 medium carrots, sliced
2 stalks celery, sliced
3/4 cup curly noodles

Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove from the heat.

In a 4-quart saucepan over medium-high heat, heat the broth, pepper, carrots, and celery to a boil. Stir the noodles and chicken into the broth. Reduce heat to medium and cook for about 10 minutes until the pasta is tender. Stir in the onions; soup is ready to serve.

Note: File Photo

Wednesday, June 7, 2017


8-oz block cream cheese

1/4 cup seafood cocktail sauce
1/3 cup tiny frozen cooked shrimp, thawed
Assortment of party crackers

Place the block of cream cheese on a serving plate. Pour the cocktail sauce over the top of the cream cheese. Top the cocktail sauce with the shrimp. Place an assortment of party crackers around the cream cheese block.

Note: File Photo

Tuesday, June 6, 2017


1 cup sliced celery

2 tbsp soy sauce
1 can cream of celery soup
1/4 tsp pepper
1 lb ground beef
1 medium onion, chopped
1 can (3-oz) chow mein noodles
1 small can water chestnuts, sliced

In a large skillet, brown the ground beef with the onion until no longer pink.

In a 2-quart casserole dish, combine the celery, soup, soy sauce, pepper and water chestnuts. Add the meat mixture and mix in well. Sprinkle chow mein noodles over the top of the casserole. Microwave 8 to 10 minutes or to a temperature of 175 degrees.

Note: File Photo

Tuesday, May 30, 2017


Note: This is a quick and easy recipe. It does, however, need to freeze for about 4 hours.

8-oz pkg cream cheese, softened
1 cup cold milk
1 pkg (3.4-oz) vanilla flavor instant pudding mix
1 1/2 cups thawed frozen whipped topping
20 vanilla wafer cookies, coarsely broken into pieces
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

Beat cream cheese until creamy in a large mixing bowl using an electric mixer. Gradually beat in the milk. Add the dry pudding mix and beat 2 minutes. Stir in the whipped topping, vanilla wafers, and strawberries. Swirl in the ice cream topping.

Spoon filling mixture into 12 paper-lined muffin tins. Freeze 4 hours. Remove paper liners before serving.

This is a file photo

Saturday, May 27, 2017


  • 1 (8-ounce) package cream cheese, softened
  • 1 (6-ounce) container frozen pink lemonade concentrate, thawed
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 4 drops red food color (optional)
  • 1 (9-inch) prepared shortbread pie crust

  1. In a medium bowl, beat cream cheese until smooth. Add lemonade concentrate and beat until well combined. Stir in whipped topping and food color, if desired. 

  2. Spoon into pie crust and freeze 20 minutes (see Note). Serve, or cover and chill until ready to serve
What happens if you leave the pie in the freezer for longer than 20 minutes? It's okay, Pink Lemonade Pie tastes great frozen, too. Just before serving, garnish with dollops of whipped cream and lemon slices.

Note: This recipe and photo are both from Mr. Food.


2 cups water

1 cup white rice
1 cup cooked black-eyed peas (1 can, drained will work)
1 cup cooked corn (1 can whole kernel, drained will work)
1/2 cup chopped fresh cilantro leaves
Whole fresh cilantro leaves, and tomato as garnish, if desired

In a medium saucepan, heat the water to boiling; add rice. Reduce heat to low and add the black-eyed peas, corn, and cilantro leaves. Continue to simmer for 15 to 20 minutes until the water is absorbed and rice is tender.
Note: This is just a file photo.

Friday, May 26, 2017


This recipe is very quick to make. It does, however, need to freeze for 2 hours before serving.

3/4 cup graham cracker crumbs
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite)

Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.

In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.

Thursday, May 25, 2017


8-oz pkg bowtie pasta

1 cup your favorite Italian Salad Dressing
2 tbsp Salad Supreme Seasoning
1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup diced bell pepper
1 cup cherry tomato halves
1/2 cup chopped red onion
3/4 cup Salad Toppins, divided

Cook pasta according to package directions. Rinse under cold water; drain well. Place pasta in a large bowl. Add the salad dressing, Salad Supreme Seasoning, broccoli florets, carrots, bell pepper, tomatoes, and red onion and 1/2 cup of the Salad Toppins to the pasta. Toss gently, cover, and refrigerate until serving time. Before serving, toss lightly and add the remaining 1/4 cup Salad Toppings.

Note: File Photo of a similar recipe.