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.

Tuesday, May 23, 2017


2 tbsp butter

1/2 cup chopped onion
2 tbsp flour
1/4 tsp seasoned salt
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper
1 cup low-fat chicken broth
1/4 cup pure maple syrup
1 tbsp Dijon mustard

In a medium saucepan, melt the butter over medium heat and cook onion, stirring constantly, until tender. Stir in the flour, seasoned salt and garlic salt and cook stirring for 1 minute. Using a wire whisk, stir in 1/2 of the chicken broth until thickened. Stir in the remaining ingredients and bring to a boil over high heat. Reduce heat and simmer approximately 2 minutes or until thickened. Garnish with the black pepper.

Monday, May 22, 2017


2 stick butter

2 cups flour
1 1/2 cups sugar
1 1/2 cups milk
2 tsp baking powder
2-quarts sweetened fruit

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan or dish. Mix together the flour, sugar, baking powder and milk. Pour mixture over the butter. Spoon the fruit over the batter. Bake about 35 minutes or until browned.

Delicious served slightly warm with ice cream or whipped cream!

Note: File Photo

Sunday, May 21, 2017


2 TO 3 cans crab meat

2 cans jalapeno peppers (about 17 peppers)
1/3 cup finely chopped onion
1/3 cup chopped mushrooms
1 tbsp garlic (from a jar)
salt to taste
pepper to taste
1 tbsp margarine
3 eggs, beaten
1/4 cup milk
cracker meal for breading

Saute onion, mushrooms, garlic, salt and pepper in margarine. Add the drained crabmeat and mix well. Slice jalapenos lengthwise and remove the seeds (very important to remove seeds). Slice down one side only! Generously stuff the jalapenos with the crab meat mixture.

In a small bowl, combine the eggs and milk. Dip the stuffed jalapenos into the egg mixture then roll in the cracker meal. Repeat the process so each pepper is dipped and rolled twice. Drop into a preheated deep-fryer of oil and cook until golden brown, about 2 to 3 minutes. Remove from oil and drain on paper toweling.

Note: File Photo

Saturday, May 20, 2017


1 cup mayonnaise

1 small onion, chopped
1/2 cup golden raisins
1/4 to 1/3 cup sugar, depending on your taste
2 tbsp white vinegar
7 cups chopped fresh broccoli
1/2 cup sunflower seeds
8 slices bacon, cooked, drained, crumbled

In a large bowl, mix the mayonnaise, onion, raisins, sugar, and vinegar together. Add the broccoli and mix well to coat. Refrigerate until serving time. Before serving add the sunflower seeds and bacon; toss.

Yield: 12 to 16 servings

Note: This is just a file photo of a very similar salad.

Friday, May 19, 2017


Years ago when I worked in New York City I was in a group from Texas that met one evening a week to share dinner. My NYC apartment had a kitchen smaller that most people's bathrooms so preparing food was a challenge. One evening after a long day at work at stopped at the market on the way home. I grabbed a can of pear halves, some leafy lettuce and a carton of cottage cheese. I made the following and it was such a hit it became something I was expected to bring.

Wash lettuce leaves and pat dry with a paper towel.
Drain pears.
Place each pear half, cut side up, on a lettuce leaf. Scoop some cottage cheese into the center of each pear.
Sprinkle lightly with a touch of ground cinnamon. Easy and tasty.

Note: File Photo - it is so easy to turn these canned pears into a simple salad.

Thursday, May 18, 2017


1 1/2 lb white fish (tilapia is a good choice)

3/4 cup dry bread crumbs
3 tbsp Parmesan cheese
2 tbsp parsley
1/2 tsp paprika
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp basil
1/2 cup melted butter or margarine

Spray baking pan with nonstick cooking spray. Combine the bread crumbs, cheese, parsley, paprika, pepper, oregano, and basil together in a shallow bowl or pie pan. Coat fish pieces with the melted butter. Coat tops evenly with the breadcrumbs mixture. Bake at 375 degrees for 20 to 25 minutes until fish flakes.

Note: File Photo

Wednesday, May 17, 2017


1 cup mayonnaise

1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese

Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.

Note: File Photo

Tuesday, May 16, 2017


1 cup low-fat soy milk

3/4 cup plain yogurt
2 tbsp walnuts
2 tbsp flaxseed meal
1/2 cup blueberries

Pour soy milk, yogurt, walnuts, flaxseed meal and blueberries (or your favorite berries) into blender container. Blend until smooth. Sprinkle with some ground cinnamon, sugar, or sugar substitute, if desired.

Servings: 1
Note: File Photo

Monday, May 15, 2017


1 lb ham slices

6 romaine lettuce leaves
2 tomatoes, sliced
1 red onion, thinly sliced
12 slices dill pickle
1 cup olive oil
1/3 cup balsamic vinegar
6 slices Provolone cheese
6 hoagie buns, sliced horizontally

In a small bowl, whisk together the olive oil and balsamic vinegar. Place the hoagie bun bottom halves on cutting board or flat surface. On top of the bun bottoms layer in the following order; lettuce leaves, ham, red onions, pickle, and tomato. Sprinkle the oil and vinegar mixture over the sandwich and top with Provolone cheese slices. Place bun tops over the cheese and wrap sandwiches, individually, tightly in foil. Refrigerate 10 minutes or up to 4 hours. Slice each sandwich in half before serving.

Note: This is a file photo, not this exact recipe.

Sunday, May 14, 2017


1 lb ground beef

2 cans cream of onion or cream of celery soup
1 cup sour cream
1/2 tsp paprika
dash of fresh ground black pepper
Hot cooked noodles or rice

Brown ground beef in a large skillet; drain well. Return meat to skillet and add the soup, sour cream, paprika, and pepper. Mix together well. Bring mixture to a boil over medium-high heat. Lower temperature and allow to simmer for 5 to 6 minutes. Serve over hot buttered noodles or rice.

Saturday, May 13, 2017


To all the mother's who follow this blog...


These cookies are quick to stir together and only bake 15 minutes. However, the dough does need to be refrigerated overnight, making this a great make "ahead" recipe.

1/2 lb butter
1 pkg (8-oz) cream cheese
1 cup sugar
1/2 tsp vanilla
2 cups flour
3/4 cup chopped nuts

Cream together the butter, cream cheese, and sugar. Stir in the flour, nuts, and vanilla. Roll dough in a damp cloth and refrigerate overnight. Slice thin and bake 15 minutes.

Note: File Photo

Friday, May 12, 2017


3/4 cup granulated sugar

1 tsp dry mustard
1 tsp salt, or less is okay for salt restricted diets
1/3 cup white vinegar
4 1/2 tsp onion juice
1 cup extra virgin olive oil
4 1/2 tsp poppy seeds

Combine the sugar, mustard, salt and vinegar. Stir in the onion juice. Slowly add the olive oil, beating constantly until dressing is thick. Add poppy seeds and beat for a few minutes. Store in the refrigerator door. If dressing separates, pour off the clear mixture and slowly beat it; return beaten clear mixture to the poppy seed mixture.

Yield: 2 cups

Note: File Photo

Thursday, May 11, 2017


2 pita breads, cut in half

3 cans (5-oz each) chunk light tuna, drained and flaked
1 tbsp minced onion
1/4 cup shredded carrot
1 tsp finely grated lemon zest, optional
4 lettuce leaves

In a small mixing bowl, combine the tuna, onion, carrot and lemon zest; stir with a fork to blend. Add enough mayonnaise to make mixture of the texture to suit your taste. Line each half of a pita pocket with a lettuce leaf. Divide the tuna salad into 4 parts and use to stuff the lettuce lined pita pockets.

Note: This is a file photo.

Monday, May 8, 2017


1 lb lean ground beef

1 tbsp instant minced onion
1/2 tsp salt
1/8 tsp pepper
1 pkg. (1 lb) frozen shredded potato nuggets
1 can (10 3/4-oz)condensed cheddar cheese soup
1 can (10 1/2-oz)condensed cream of mushroom soup

Crumble the ground beef into 2-quart casserole. Place in the microwave and cook 5 minutes, stirring after 3 minutes. Drain off fat. Sprinkle the onion, salt, and pepper over beef. Add the potato nuggets. Mix soups together and spoon over the potatoes. Cover. Return to the microwave and cook 14 to 16 minutes. If your microwave does not have a turntable, turn the dish 1/2 way around after 7 minutes.

4 to 6 servings.
Note: File Photo

Sunday, May 7, 2017


3 cups biscuit baking mix

1 lb bulk sausage
1 cup American cheese, shredded
1 cup Cheddar cheese, shredded

Preheat oven to 400 degrees.

In a large bowl, crumble the sausage. Add the biscuit mix and cheeses; mix together well. Shape into 1-inch balls. Place on a baking sheet and bake in a 400 degree oven for 15 minutes.

Thursday, May 4, 2017


1/2 cup butter, softened

1 cup sugar
1 egg
2 cups chopped, peeled apples
1 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup chopped pecans or walnuts

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter
1/2 cup whipping cream

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan; set aside.

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Beat in the egg. Add apples and mix well.

In a small bowl, combine the flour, baking soda, cinnamon and salt together. Add to the apple mixture and mix well. Fold in the pecans. Pour the batter into the prepared baking pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares to serve with the caramel sauce.

To make the sauce while the cake is baking: In a saucepan, over medium heat, combine the sugar, brown sugar, butter and whipping cream. Bring to a boil and boil, stirring constantly, for 2 minutes. Pour sauce over cake before serving.

Note: File Photo

Wednesday, May 3, 2017


1 1/2 cups sugar

1/2 cup orange juice
2 tbsp butter
2 tbsp light corn syrup
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 cups pecan halves

In a 2-quart saucepan, combine sugar, orange juice, butter, corn syrup, cinnamon and cloves. Cook the mixture over medium heat, stirring constantly, to 240 degrees on a candy thermometer. Stir in the pecans. Pour onto a greased baking sheet that has sides; spread to a thin layer. Allow to cool completely then break into separate nuts.

Note: File Photo

Tuesday, May 2, 2017


1 pkg (1-oz) taco seasoning mix

1 cup mayonnaise
8-oz cream cheese, softened
2 cans (14-oz each) artichoke hearts, drained
1 cup shredded Monterey Jack cheese
1/2 cup sliced green onions

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray.

In a medium bowl, combine the taco seasoning mix with the mayonnaise and cream cheese. Add the artichoke hearts, half of the green onions and the cheese; mix well. Spoon the artichoke mixture into the prepared baking dish. Bake at 350 degrees for 25 minutes or until heated through. Garnish with the remaining green onions. Serve with tortilla chips.
Note: File Photo

Thursday, April 27, 2017


1 1/2 lbs (about 4 medium) baking potatoes, peeled and shredded

2 tbsp grated onion
3/4 tsp salt
1/8 tsp pepper
3 tbsp butter flavor shortening

Rinse and drain potatoes thoroughly. In a medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In a large skillet, melt the shortening. Add potato mixture to the pan and spread out evenly. Cook over medium-high heat for 13 to 15 minutes or until golden brown and tender. Using a spatula, turn potatoes after about 6 to 8 minutes.

Yield: 4 to 6 servings

Note: File Photo

Wednesday, April 26, 2017


1 lb tilapia, cut into 1 1/2-inch strips

1/2 cup milk
3/4 cup crushed corn flakes cereal
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
fresh ground black pepper
1/4 tsp salt

Spray a foiled-lined baking sheet with nonstick cooking spray and set aside. Preheat oven to 400 degrees.

Pour milk into a small shallow bowl. In another small shallow bowl, combine the corn flakes, Parmesan cheese, garlic powder, black pepper, and salt. Dip tilapia strips into the milk then dredge in the cornflake mixture to coat. Lay on the prepared baking sheet and bake at 400 degrees for 10 to 12 minutes or until fish is cooked through.

Note: File Photo

Tuesday, April 25, 2017


1 1/2 cup lemon juice (6 large)

1/3 cup lime juice (2)
1 cup sugar
6 cups water
1 cup fresh raspberries

In a 2-quart pitcher, combine the lemon juice, lime juice, sugar, and water. Stir until sugar is totally dissolved. Add the raspberries. Cover the pitcher and chill overnight or for a few hours. Serve over ice with lemon and lime slices for garnish, if desired.

Note: File Photo

Monday, April 24, 2017


12 oz pkg angel hair pasta

2 1/2 tbsp butter
2 tbsp olive oil
2 tbsp minced garlic
1 lb peeled, deveined large shrimp (if frozen, thaw)
1 tbsp grated lemon zest
1/4 tsp salt
1/4 tsp crushed red pepper
1/4 cup lemon juice
1/3 cup chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook as directed on package. Reserve 1 cup of the pasta water before draining.

Heat 2 tablespoons of the butter and the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook about 30 seconds. Add the shrimp, lemon zest, salt and red pepper; saute over medium heat 3 to 5 minutes or until the shrimp is just cooked through. Stir in the lemon juice and remove from the heat. Pour mixture over the drained pasta, add the remaining butter, parsley, and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.

Note: File Photo (as I don't eat or cook shrimp!)

Sunday, April 23, 2017


4 salmon steaks

1 large clove garlic, minced
1 pint grape or cherry tomatoes
1/4 small onion sliced thin, optional
1 1/2 tbsp fresh chopped thyme
salt to taste
2 tsp extra-virgin olive oil
fresh ground black pepper to taste

Preheat oven to 425 degrees. Line a baking pan with foil and spray with nonstick cooking spray.

In a medium bowl toss the tomatoes with the garlic, , onion - if using, 1 tablespoon of the thyme, salt, pepper, and olive oil. Spread mixture on the prepared foil-lined baking sheet and bake for 10 minutes. Remove from oven and push the tomato mixture to one side of the pan. Add the salmon steaks to the other side of the pan, sprinkle with additional salt and pepper to taste and the other 1/2 tablespoon of the thyme. Return pan to oven and bake 10 to 15 minutes until the salmon is cooked through. Remove salmon to serving plate and spoon tomatoes and juices over the top.

Note: File Photo

Saturday, April 22, 2017


This recipe is not ready to eat in an hour but it only takes about half an hour of time to prepare. It needs to chill overnight so it is a great make-ahead dessert. I have had this recipe probably 15 to 20 years. I got it from an old Reiman magazine.

i package (8-inch pan size) fudge brownie mix
1 pkg (14-oz) caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
2-oz unsweetened chocolate, melted and cooled

Bake at 350 degrees.
Grease a 9-inch springform pan; set aside.

Prepare brownie mix according to the package directions. Spread into the prepared pan; place on a baking sheet. Bake at 350 degrees for 20 minutes. Remove from oven and place on a wire rack for 10 minutes - leave the oven on.

While brownie cools, in a microwave-safe bowl, melt the caramels with the evaporated milk. Pour melted caramels over the brownie and sprinkle pecans over the caramel.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat on low speed just until combined. Stir in the melted chocolate. Pour mixture over the pecans and return pan to the baking sheet.

Bake at 350 degrees for another 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a thin knife around the edge of the pan to loosen; allow to cool for a an hour.

Refrigerate cheesecake overnight. Remove sides of pan, slice and serve. Return any leftovers to the refrigerator.

Yield: 12 servings.
Note: This is the picture I saved with the recipe.


2 cups sugar

1 tsp baking soda
1 cup buttermilk
1 1/2 sticks butter
1 tsp vanilla
1 cup chopped pecans

In a large saucepan, combine sugar, baking soda, buttermilk, and butter; cook to the soft ball stage scraping the bottom of the pan often during cooking. Mixture will be a dark brown when it is ready. Beat the mixture for a few minutes to cool and smooth. Add vanilla and pecans. Beat mixture again until it is ready to be dropped onto waxed paper and hold its shape. Keeps for several days in a covered container.

Note: File Photo

Friday, April 21, 2017


1 tbsp butter

1/2 cup chopped onion
3 cups water
1 1/4 cups instant mashed potato flakes
2 cups fresh or frozen broccoli flowerets
1 1/2 cup fresh or frozen whole kernel corn
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup fat-free evaporated milk

Melt butter in a 3-quart saucepan over medium-high heat. Add onion to butter and cook, stirring, until translucent. Stir in the water and bring to a boil. Add potatoes, stirring constantly for about a minute. Add broccoli, corn, salt, pepper and garlic powder. Return to boiling then reduce heat to low. Simmer approximately 10 minutes or until the vegetables are tender; stir often. Once vegetables are tender, stir in the milk and cook another 3 to 4 minutes until heated through.

Note: File Photo

Thursday, April 20, 2017


2 cups all-purpose flour

4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

Note: File Photo

Wednesday, April 19, 2017


1/2 cup all-purpose flour

1/4 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
1 tsp vanilla
2 large egg whites
1/3 cup chopped pecans (or your favorite nuts)
1/4 cup semisweet chocolate chips
Nonstick cooking spray
2 tsp powdered sugar, optional

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, and salt by stirring with a whisk. Set mixture aside.

Combine brown sugar, vanilla, and egg whites in a large mixing bowl and beat with an electric mixer at high speed for 1 minute. Add flour mixture and beat just until combined. Stir in the chocolate chips and pecans.

Coat an 8-inch square baking pan with nonstick cooking spray. Spread batter into the pan. Bake at 350 degrees for 18 minutes or until golden and crusty on top. Cool in the pan for 10 minutes then sprinkle with the powdered sugar.

Yield: 16 squares at 87 calories, 2 1/2 g fat, 1 g protein and 15 1/2 g carbs - numbers figured with the powdered sugar

Note: File Photo

Tuesday, April 18, 2017


1 lb uncooked fettuccine

1 tbsp butter
1 1/4 cups half-and-half cream
3/4 cup fresh grated Parmesan cheese
1/2 tsp salt
1/4 tsp fresh ground black pepper

Cook fettuccine according to the package directions but leave out the salt and butter or oil.

Melt the butter in a large skillet over medium heat. Add the half-and-half cream, Parmesan cheese, salt and pepper; cook for 1 minutes, stirring constantly. Reduce heat and add drained fettuccine. Toss mixture gently to coat fettuccine noodles.

Yield: 6 servings

Note: You can make this a meat dish by adding cooked sliced chicken breast or toss with cooked shrimp.

Monday, April 17, 2017


2 cups canned french fried onions

2 tbsp flour
4 boneless, skinless chicken breast halves
1 egg, beaten

Preheat oven to 400 degrees.

In a large zip-top plastic bag, combine flour and onions; crush onions. Put egg into a shallow bowl and dip chicken into egg. One piece at a time, shake chicken in the plastic bag to coat. Place on a baking sheet lightly sprayed with vegetable oil spray and bake at 400 degrees for 20 minutes or until cooked through.

Note: File Photo


16 to 20 large fresh button mushrooms

3/4 cup (1 small) zucchini, shredded
2 tbsp sliced green onion
1 tbsp water
1/3 cup grated Parmesan cheese

Remove mushroom stems and chop. Set mushroom caps aside.

In medium saucepan combine mushroom stems, zucchini, green onion, and 1 tablespoon water. Cook and stir over medium heat until vegetables are tender. Drain mixture. Stir Parmesan cheese into vegetable mixture. Divide the vegetable mixture among the mushroom caps, stuffing caps evenly. Place stuffed mushrooms in a 13x9x2-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. May be used as an appetizer or as a side dish.

Note: File Photo

Saturday, April 15, 2017


1 1/2 cups all-purpose flour

1 1/4 cups whole-wheat flour
3/4 cup quick cook oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 tbsp honey

Preheat oven to 425 degrees. Spray a large baking sheet with cooking oil spray; set aside.

In a large mixing bowl, mix all-purpose flour, whole-wheat flour, oats, wheat germ, baking soda, and salt. In a small bowl, whisk together the buttermilk and honey. Add the buttermilk mixture to the flour mixture and stir to combine until a soft dough is formed. Turn dough out onto a floured surface and divide in half. Shape each half into a round loaf. Place loaves on the prepared baking sheet about 3-inches apart. Bake at 425 degrees for 10 minutes. Reduce heat to 400 degrees and continue baking 10 minutes more or until bread sounds hollow when tapped. Allow to cool for 15 minutes before slicing.

Note: Sprinkle a few dry oats over the top before baking, if desired.

Note: File Photo

Friday, April 14, 2017


1 can Crescent Rolls
1 lb. ground beef or ground turkey
1 small onion, chopped
4 T Ketchup
1 tsp. Worcester sauce
sliced cheese, I used Colby Jack

Brown ground beef, drain...add onions a cook till tender. Stir in ketchup and Worcester sauce. Spray a cookie sheet with cooking spray. Arrange crescent rolls in a star shape with tips pointing out, using last piece for the center. Spread meat mixture from center out going about 1/2 to the points. Top each section with 1/2 piece of sliced cheese. Roll tip of roll towards the center. Place in a preheated 350 degree oven for 15-20 minutes or until golden brown.

Courtesy of Janet's Appalachian Kitchen


25 vanilla caramels

2 tbsp water

In a 4-cup glass measuring cup (or other microwave safe bowl, cook the caramels and water, uncovered, on high heat for two to three minutes or until soft enough to stir smooth. Stir once to blend creamy. Use to top ice cream or wherever caramel sauce is needed.
Note File Photo

Thursday, April 13, 2017


1 1/2 cups finely chopped celery

1 cup finely chopped carrots
3/4 cup finely chopped onion
3 tbsp extra-virgin olive oil
3 tbsp all-purpose flour
4 cups water
1 can (16-oz) baby butter beans
1 can (16-oz) speckled (or large) butter beans
1 can (14-oz) Italian-style diced tomatoes
1 tsp dried basil

In a large saucepan, heat oil and add celery, carrots, and onions. Cook until vegetables are soft, stirring frequently. Add flour and cook, stirring, about a minute. Gradually add the water, stirring continually until smooth. Add the beans, tomatoes, and basil to the pan and bring to a boil. Reduce heat to simmer and cook about 20 minutes, until thickened slightly. Add salt and pepper to taste, if desired.

Note: You can add a cup of diced ham when you add the beans for a ham and beans soup.

Note: This is a file photo of a very similar soup.

Wednesday, April 12, 2017


1 can cream of celery soup

1/2 cup milk
1 can (7-oz) tuna
1 cup peas, drained
1 cup potato chips, crushed

Preheat oven to 375 degrees.

Combine the cream of celery soup, milk, tuna, and peas. When mixed thoroughly, pour into a 1-quart casserole dish that has been sprayed with non-stick cooking spray. Sprinkle the potato chips evenly over the top of the mixture. Bake at 375 degrees for 25 minutes.

Yield: 4 servings.

Note: File Photo