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 thee parchment lined baking sheets; bake 7 minutes or until the tops are dry. All to cool on the parchment.

Yield: 64 meringues
 Note: File Photo

Monday, November 13, 2017


This salad is perfect for picnics as it has no mayonnaise and will keep well. It is a great make-ahead salad.

1 medium cucumber, quartered and sliced
1 medium tomato, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped sweet onion
2 tbsp lime juice
2 tbsp red wine or cider vinegar
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, combine the cucumber, tomato, bell pepper, and onion.

In a small bowl, combine the lime juice, vinegar, dill, salt, and pepper with a wire whisk. Pour the dressing over the vegetable mixture in the large bowl; toss to coat all vegetables. Cover and refrigerate 15 minutes before serving.

Note: Best to serve with a slotted spoon.

Yield: 4 servings.

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.

Monday, October 23, 2017


1 cup white corn syrup
1 cup granulated sugar
1 cup crunchy peanut butter
4 cups corn flakes cereal

Combine syrup and sugar together in a saucepan; bring to a rolling boil. Remove pan from the heat; add peanut butter and mix well. Pour mixture over the corn flakes and mix well. Drop by teaspoonfuls onto buttered waxed paper.

Note: File Photo

Saturday, October 14, 2017


2 cups old fashion oats
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/3 cup finely chopped dates
2 tbsp oat bran
1 cup bran flakes
1/4 cup toasted wheat germ
1/4 cup dark raisins
1 tbsp sugar or Splenda

Preheat oven to 350 degrees.

Combine the oats, sunflower seeds, and almonds in a 15 x 10-inch baking pan. Bake at 350 degrees for 12 to 15 minutes until almonds are golden brown.

Put the chopped dates and oat bran in a large mixing bowl. Stir until dates are coated with the oat bran. Add the toasted oat mixture, the bran flakes, wheat germ, raisins, and sugar or Splenda. Stir gently to combine all ingredients. May be stored in an airtight container for breakfast with milk. Running late for an important meeting or school? Grab a baggie and take some for a quick breakfast on the run.

 File Photo

Friday, October 13, 2017


This recipe will take an hour or a little more but over half that time is in the oven.


  • 3 pounds sweet potatoes, peeled and cut into 1 inch thick slices
  • 6 Tablespoons Land O'Lakes® Pumpkin Spice Butter
  • 1/2 teaspoon Kosher salt
  • 1/4 cup apple juice
  • 1/4 cup maple syrup
  • 1/2 cup chopped pecans


  1. Preheat oven to 425°F and coat a baking sheet with oil or cooking spray.
  2. Place the sweet potatoes in a large bowl.
  3. Gently melt the butter in a small bowl in the microwave or in a small pan on the stove over low heat. It melts fast, so watch closely.
  4. Pour the butter over the sweet potatoes, sprinkle with salt, and toss till they are evenly coated. Place potatoes in a single layer on a baking sheet.
  5. Bake at 425°F for 20 minutes. Flip and bake for another 20 minutes.
  6. In a small bowl, stir together the apple juice, maple syrup, and pecans. Pour over the potatoes and return to the over for another 5-10 minutes, until the potatoes are tender and caramelized.

Recipe Notes

Inspired by and adapted from Melting Sweet Potatoes recipes from Foodie with Family, Dessert for Two, and Sarcastic Cooking.
This file photo is a lovely way to serve these potatoes.

Thursday, October 12, 2017


1/2 cup chopped bell pepper
1/2 cup chopped yellow onion
1 rib of celery, sliced thin
1 minced garlic clove
2 tsp canola or extra virgin light olive oil
1 cup chicken broth
1/4 cup tomato paste
2 tbsp minced fresh parsley or 1/2 tbsp dried parsley flakes
1/2 tsp seafood seasoning
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper (more if desired)
1 bay leaf, remove before serving
1/2 lb uncooked medium shrimp that have been peeled and deveined
Hot cooked brown rice for two

In a large nonstick skillet over medium-high heat, heat the oil to hot. Saute the bell pepper, onion, celery, and garlic in the oil until tender. In a small mixing bowl, combine the chicken broth and tomato paste; add to the skillet mixture. Stir in the parsley, thyme, black pepper, and cayenne pepper. Bring the skillet mixture to a boil. Reduce the heat and stir in the shrimp. Cook on simmer for approximately 15 minutes or until the shrimp are cooked and mixture has slightly thickened. Serve over the hot brown rice.

 Note: Pillsbury Photo used for reference only.

Wednesday, October 11, 2017


2 Boxes (6.09-oz each) Near East Rice Pilaf
2 tbsp butter
2 cups sliced green onions (both the white & green)
3 1/2 cups water
3/4 tsp dried thyme
1 1/2 cups diced tomatoes
Chopped fresh parsley for garnish, if desired

Melt the butter in a large saucepan over medium-low heat. Add the chopped green onion and cook, stirring frequently, for 3 to 5 minutes or until tender. Remove onion to a bowl and set aside.

Using the same saucepan, add the water and bring to a boil. Stir in the rice and seasonings from the boxes. Cover, reduce heat to a simmer and cook for 10 minutes. Stir in the dried thyme, replace lid and simmer for another 10 minutes or until the rice is done. Remove from the heat but let stand with lid on for 5 minutes. Stir in the cooked green onions and the tomatoes. Remove from pan to a serving bowl or individual plates and sprinkle with fresh parsley, if desired.

 This recipe is quick and easy because it starts with two boxes of this rice pilaf. It comes in different flavors. Choose to suit your taste.

Tuesday, October 10, 2017


1 lb powdered sugar
1 stick butter, melted
1 can (6-oz) frozen orange juice, thawed and undiluted
1 lb vanilla wafers, crushed into fine crumbs
1 cup pecans, finely chopped
1 cup grated coconut

Combine powdered sugar, butter, orange juice, vanilla wafer crumbs, and nuts together well. Shape mixture into balls. Roll balls in the coconut.

Note:; File Photo

Monday, October 9, 2017


3 tbsp olive oil
1/2 medium onion, chopped
1 1/4 lb fresh green beans, trimmed
1 can (15-oz) crushed tomatoes
1 1/4 cups water
1 tsp salt
1/4 tsp pepper
Pinch of cinnamon

Heat the oil in a large pot and add the onion; saute about 5 minutes until tender. Add the remaining ingredients, cover and simmer 35-45 minutes until the beans are done to your liking. Season with more salt and pepper, if desired.

Note: This is my version of a Food Network magazine recipe several years ago.

Friday, October 6, 2017


1 tbsp butter
3/4 cup chopped cooked ham
1/2 cup diced onion
1/2 cup diced green bell pepper
1 tbsp chopped pimento
1 can (10 3/4-oz) condensed cheddar cheese soup
1/2 cup low-fat milk
1 tsp prepared mustard
4 cups frozen shredded or diced hash brown potatoes

In a medium skillet over medium heat, melt the butter. Add the ham, onion, bell pepper, and pimento to the skillet. Cook until the veggies are tender-crisp. In a small bowl, add the milk to the soup along with the mustard and stir until blended. Add the cheese mixture and the potatoes to the skillet. Heat the mixture to a boil; reduce the heat to low. Cover and simmer for ten minutes or until the potatoes are tender, stirring often.

Note: These potatoes make a great breakfast or brunch dish. They can also be used as a side dish with beef, chicken, etc.

 Note: File Photo

Thursday, October 5, 2017


2 1/2 cups cooked angel hair pasta (approx. 5-oz uncooked)
3/4 cup chopped plum tomatoes
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/3 cup chopped green onions
2 tbsp fresh lemon juice
1 tbsp chopped pitted black olives
1 tbsp olive oil
1 1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp dried oregano
3/4 lb cooked medium shrimp, peeled and deveined
1 garlic clove, minced
1/2 cup crumbled feta cheese
1 tbsp chopped fresh parsley

In a large salad bowl, combine the angel hair pasta, tomato, red bell pepper, yellow bell pepper, green onions, lemon juice, olives, olive oil, thyme, black pepper, oregano, shrimp, and garlic. Sprinkle with the cheese and fresh parsley.

Yield: 5 servings of 2 cups each.

Note: File Photo

Wednesday, October 4, 2017


1/4 cup butter
4 medium bananas, peeled & sliced
1/2 cup firmly packed brown sugar
1/2 cup maple syrup
1/2 tsp ground cinnamon
1/2 cup whipping cream, whipped
1/4 cup sweetened flaked coconut, toasted
Pound cake or ice cream for serving

In a large skillet, over medium-high heat, melt the butter. Add the sliced bananas, brown sugar, maple syrup, and ground cinnamon. Saute mixture for 5 minutes or until the sugar melts. Serve over pound cake or ice cream. Top with the whipped cream and toasted coconut.

Sunday, October 1, 2017


2 cups crushed graham crackers
1 stick butter, melted

Mix the cracker crumbs and butter together and press into the bottom of a 9 x 13-inch pan.

2 eggs
2 sticks butter
2 cups powdered sugar

Combine ingredients in a mixer bowl and beat well for 15 minutes. Pour this mixture over the crust in the pan.

3 to 4 bananas
1 can crushed pineapple, drained
1 large carton frozen whipped topping, thawed
1 large jar maraschino cherries, drained, halved
1/2 cup chopped pecans or peanuts

Spread the bananas evenly over the powdered sugar mixture. Top the bananas with the crushed pineapple (use drained juice to dip pineapples, if desired). Spread the whipped topping over the pineapple. Sprinkle the cherries and nuts over the top.

Note: If you don't want to use raw eggs, you can substitute 1/2 cup egg substitute.

Note: File Photo

Saturday, September 30, 2017


2 to 2 1/2 cups frozen shredded hash brown potatoes, thawed
1 tbsp dried onion flakes
1/4 cup white whole-wheat flour
1 large egg
salt to taste
freshly ground black pepper to taste
dash of garlic powder, optional
approximately 1 cup olive oil for frying

Pat potatoes dry with paper towels, if needed. Place in a mixing bowl and add the onion, flour, egg, salt, pepper, and garlic powder (if using). Mix until well combined.

Heat the oil in a large deep skillet over medium-high heat. When the oil sizzles,shape handfuls of the potato mixture into patties and carefully drop into the hot oil. Cook until golden brown on the bottom and carefully flip to brown the other side. This will take about 5 minutes per side.

Drain on paper towels before serving.

Note: File Photo


1 cup butter or margarine
12-oz grated cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp paprika
1/2 tsp seasoned salt
1 loaf French Bread, sliced in half lengthwise

Have all ingredients at room temperature. Mix together the butter or margarine, cheeses, Worcestershire sauce, and seasonings. Place bread in broiler with the cut sides down. Brown until lightly browned. Remove from the broiler, turn, and spread the cheese mixture on the cut sides. Return to the broiler and broil until brown. WATCH CAREFULLY AS THE CHEESE WILL BURN. You only want the cheese mixture to become bubbly. Remove from the broiler and cut into slices to serve.

Variation: Replace the cheddar cheese with Mozzarella cheese.

Note: This is a file photo.

Friday, September 29, 2017


5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Preheat oven to 350°F

Fill your 9×12 pan 1/2 full with apples which you’ve peeled, cored and sliced thin.
Sprinkle the apples with dry cake mix.
Combine sugar and cinnamon and sprinkle over the cake mix.
Melt butter and drizzle over.
Bake for 30 minutes or until golden brown.

Note: This recipe is from Susan Recipes. I wonder about lightly spraying my pan with nonstick cooking spray but with the butter that is probably not necessary.


2 pkgs dessert topping mix
1 cup cold milk
1 cup powdered sugar
1 pkg (8-oz) cream cheese, softened
1 bakery angel food cake
slivered toasted almonds
slivered maraschino cherries
8 to 10 stemmed maraschino cherries for garnish

Combine the dessert topping and milk in a mixing bowl and beat well. Gradually add the powdered sugar to the topping mixture. Beat the softened cream cheese into the mixture adding small amounts at a time. Cut the cake into 3 layers. Place the bottom layer on a cake plate and spread with a layer of the topping mixture. Repeat with the middle layer. Add the top layer and spread with more topping mixture then cover the sides of the cake with the remaining mixture. Decorate the sides of the cake with the slivered toasted almonds and slivered cherries. Refrigerate for a few minutes. Garnish the top with stemmed maraschino cherries before serving. This makes a very pretty quick dessert.

 A just for fun photo!

Thursday, September 28, 2017


4 (1 lb) skinless, boneless chicken breasts
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup butter
8 oz fresh mushrooms, sliced
1/3 cup white wine (or chicken broth)
1/4 cup chopped fresh parsley*
3/4 cup whipping cream

Pound each chicken breast to about 1/4-inch thickness. On waxed paper or in a pie plate, mix together the flour, salt, and pepper. Coat the chicken with the flour mixture and shake off excess flour. Melt the butter in a large skillet over medium heat. Add the chicken and cook over medium-high heat about 3 to 4 minutes per side or until browned and cooked through. Remove from the skillet and cover with foil to keep warm. Add the mushrooms and wine to the skillet. Cook, stirring constantly for a couple of minutes. Add the parsley and whipping cream to the skillet. Cook, stirring constantly, a couple of minutes or until the sauce thickens. Serve the sauce over the chicken.

 Note: File Photo

Wednesday, September 27, 2017


3/4 cup shortening
1/2 cup sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
2 1/2 cups sifted all-purpose flour
1 tsp salt
1 pkg (3-oz) fruit flavored gelatin (your choice)

Preheat oven to 400 degrees.

In a large mixing bowl,cream the shortening and sugar together until smooth. Add the dry gelatin mix, eggs, and vanilla; mix well. In a seperate bowl mix the baking powder, flour, and salt together. Add the flour mixture to the sugar mixture and mix together well. Roll the dough into 3/4-inch balls. Press onto a greased cookie sheet with a small glass, the bottom dipped in sugar. (Rub a small amount of shortening on the bottom of the glass to get sugar to stick the first time. Bake at 400 degrees for 10 to 12 minutes until lightly browned.

Note: You can add a couple of drops of food coloring to enhance the color of the gelatin, if desired.

 Note: File Photo

Tuesday, September 26, 2017


1 stick butter or margarine
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/3 cup peanut butter
3 cups quick oats
1 tsp vanilla

In a medium saucepan combine the butter or margarine, sugar, cocoa, and milk; heat to boiling over med-high heat and boil for 2 minutes. Remove the mixture from the heat and add the vanilla, peanut butter, and oats. Drop by teaspoonfuls onto waxed paper to cool.

Monday, September 25, 2017


2 cans (10 1/2-oz each) bean dip
1 envelope (1 1/4-oz) taco seasoning mix
6 green onions, finely chopped
1 cup mayonnaise
1 cup low-fat sour cream
1/2 cup sliced ripe olives
Shredded cheddar cheese for sprinkling
Chips or celery for dipping

In a medium mixing bowl, stir together the bean dip and taco seasoning mix until well blended. Spread the mixture in the bottom of a glass pie plate. Sprinkle the green onions over the bean dip mixture. Stir the sour cream into the mayonnaise until blended; spread over the onions. Top with the ripe olive slices and sprinkle with the cheese. Cover and chill. Serve with corn chips, tortilla chips, or celery.

Note: This is an easy dip to make the night before to take to office parties, church socials, pitch-ins, etc.

 Note: File Photo

Sunday, September 24, 2017


This homemade salad dressing is low-fat and has only about 15 calories per tablespoon.

1 cup lowfat plain yogurt
1/4 cup ketchsup
2 tbsps sweet pickle relish
1/4 cup low-fat milk

Mix all the ingredients together and store in a small jar with a lid. Keep refrigerated until ready to serve over your favorite green salad.

Hint: This dressing is also a good low-fat spread for hamburgers.

Note: File Photo

Saturday, September 23, 2017


3 cups quick oats
1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup toffee bits + additional for sprinkling
2 tbsp butter, softened
1/4 tsp salt, optional

Prepare a large baking sheet by lining it with waxed paper; set aside.

In a medium-size heavy saucepan combine all the ingredients. Cook over medium heat, stirring often, until the chocolate chips melt; about 3 to 5 minutes.  Remove from heat.

Using a tablespoon, scoop cookies onto the waxed paper lined cookie sheet; sprinkle with additional toffee bits .Allow to cool completely (may refrigerate or place in freezer for a few minutes) before serving.

To store, keep in an airtight container in the refrigerator for up to 1 week.

Note: File Photo


1/3 cup all-purpose or whole wheat flour
3/4 cup packed brown sugar
1/4 tsp ground cinnamon
1/3 cup butter
6 medium, tart apples

Peel and core apples; cut into thin slices. Place the slices, spread level, in a baking dish that has been sprayed with nonstick cooking spray.

Blend the flour, brown sugar and cinnamon together; cut in the butter until mixture is crumble. Sprinkle the mixture over top of the apple slices. Bake at 375 degrees for about 30 minutes or until the top is browned and the apples are fork tender.

Note: File Photo

Friday, September 22, 2017


4 boneless, skinless chicken breasts, cubed
1 1/2 cups minute rice, uncooked
1 1/4 cups milk
1 pkg (10-oz) frozen chopped broccoli, thawed enough to break up
8-oz Velveeta style cheese, cubed
1/2 cup mayonnaise

Preheat oven to 375 degrees. Spray a 12 x 8-inch baking dish with nonstick cooking oil spray; set aside.

In a large bowl, combine the chicken pieces, rice and frozen broccoli. Stir in the milk, cheese, and mayonnaise until well blended. Spoon into the prepared casserole dish and bake for 30 minutes at 375 degrees.

 Note: File Photo

Wednesday, September 20, 2017


2 lbs lean ground beef
1 egg
1 envelope dry onion soup mix

Place all the ingredients in a large bowl. Using your hands, mix together well. Grill or fry to desired doneness. Serve on whole wheat buns with your favorite condiments.

Note: This is a file photo for reference only.

Tuesday, September 19, 2017


2 Granny Smith apples, peeled and cored
1 kiwi
1 large orange
1 cup fresh strawberries
2 tbsp brown sugar

Chop all the fruits with a food chopper or in a food processor. Stir in the brown sugar and mix well. Serve with cinnamon tortilla chips.

 This is a file photo used for reference only.

Monday, September 18, 2017


Note: This is a very quick pie to make but it does require chilling. It is an excellent recipe to be made ahead.

1 graham cracker pie crust
3 egg yolks
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 can strawberry pie filling, chilled
whipped cream
fresh strawberries for garnish, if desired

Preheat oven to 350 degrees.

In a medium mixing bowl, beat the egg yolks until they lose their shape. Stir the sweetened condensed milk and the lemon juice into the egg yolks. Pour the mixture into the graham cracker crust and bake at 350 degrees for 8 minutes. Cool; cover with plastic wrap. Chill at least 3 hours or as long as overnight.

Before serving top with the pie filling. Cut pie and add a dollop of whipped cream to each slice. Top the whipped cream with a fresh whole berry for a garnish, if desired.

 Note: File Photo

Saturday, September 16, 2017


1 lb ground beef
1 garlic clove, crushed
2 tbsp chili powder
1 can (16-oz) pinto beans
1/4 cup chopped onion
2 cans (8-oz) tomato sauce
1 cup shredded cheddar cheese
1 pouch Mexican cornbread mix

Preheat oven to 400 degrees. Spray a 12 X 8-inch baking dish with nonstick cooking spray.

In a 10 or 12-inch skillet crumble and cook the ground beef with the crushed garlic and onion until the meat is browned; drain off excess fat. Stir the chili powder and the tomato sauce into the meat mixture. Spoon the meat mixture into the prepared baking dish. Sprinkle the cheese evenly over the meat mixture. Spoon the pinto beans over the cheese. Prepare the cornbread mix according to the package directions and pour the batter over the beans. Bake at 400 degrees approximately 25 minutes or until the cornbread is browned.

 Note: File Photo

Friday, September 15, 2017


1/4 cup packed light brown sugar2 tablespoons Dijon mustard
4 (6 ounce) boneless salmon fillet
salt to suit taste
freshly ground black pepper to suit taste

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.  

Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

  Note: File Photo


2 tbsp brown sugar
2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container. tbsp brown sugar
2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container.

Note: File Photo

Thursday, September 14, 2017


6 boneless, skinless chicken breast halves
2 tbsp butter, melted
1/2 cup grated Parmesan cheese
1/4 cup Japanese (Panko) bread crumbs
1 tsp oregano
1 tsp parsley flakes
1/4 tsp paprika
1/4 tsp salt
1/4 tsp fresh ground black pepper

Preheat oven to 400 degrees. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.

Combine the Parmesan cheese, bread crumbs, oregano, parsley, paprika, salt and pepper in a pie plate.

Dip the chicken into the melted butter then dredge in the pie plate mixture to coat. Place on the prepared pan.

Bake at 400 degrees for 20 to 25 minutes or until tender and juices run clear.

 Note: File Photo

Wednesday, September 13, 2017


1 roll (8-oz) refrigerated crescent rolls
1 pkg (8-oz) cream cheese, softened
1 tsp dried dill weed
1 tsp lemon zest
1/2 cup seafood cocktail sauce
1/2 medium cucumber, seeded and chopped
1/4 cup green bell pepper, seeded, and chopped
4 oz flaked or imitation crab meat, coarsely chopped
1 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees.

Unroll the crescent dough and separate it into triangles. On a 12 or 13-inch pizza pan or baking stone arrange the triangles in a circle with the points in the center. Using a lightly floured pizza roller or rolling pin, roll the dough into an even circle by pressing the seams together to seal into one piece of dough. Bake at 350 degrees for about 15 minutes or until golden brown. Remove the crust from the oven and cool completely. In a small mixing bowl, combine the cream cheese and dill weed. Add the lemon zest to the cream cheese mixture and mix well. Spread the mixture evenly over the cooled crust. Spread the cocktail sauce over the cream cheese mixture. Sprinkle the cucumber, bell pepper, and crab meat over the cocktail sauce. Sprinkle with the parsley. Cut pizza and serve.

 This picture is just used for fun.

Tuesday, September 12, 2017


1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Preheat oven to 375°F
 Lightly grease cookie sheets (Personally, I line my cookie sheets with parchment paper.)

Combine dry ingredients (flour, baking soda and salt); set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely.

Love this cookie recipe. I got it online from Sara Lilian's blog some time ago. The notes in ( ) are mine.

 Note: Photo from same source as recipe.


1 medium head cabbage, grated
1/2 cup boiling water
1/2 tsp salt
1 egg
1/3 cup white vinegar
3 tbsp sugar

In a large skillet or a saucepan, cook the cabbage in the boiling water with the salt for two minutes. Drain water from the cabbage. In a small bowl combine the egg, vinegar, and sugar. Pour the egg mixture over the cabbage, cooking while stirring, only until the egg congeals. Remove from heat and season with more salt and black pepper, if desired.

Often served with barbecued chicken and with ham.

Note: File Photo

Monday, September 11, 2017


4 pita pockets
1 lb boneless, skinless chicken
1 green bell pepper
1 small onion, sliced
1 tsp canola oil
1 tsp lime juice

Cut the chicken into strips. Core and seed the bell pepper and slice into thin strips; slice onion into rings.
In a large skillet, heat the canola oil. Add the chicken and lime juice to the skillet and stir-fry until the chicken in tender and cooked through. This will take about 8 minutes. Add the bell pepper strips and the onion; cook another 3 or 4 minutes, until the veggies are tender. Stuff the mixture into the pita pockets. Add some picante sauce or other garnish, if desired.

 Note: File Photo