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