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

Friday, September 8, 2017


1 lb lean ground beef
1/2 medium onion, chopped
2 small hot peppers, seeded and chopped
1 large cubed zucchini, peeled and diced
2 large tomatoes, diced
2 carrots, sliced
1 small can V-8 Juice

In a large skillet cook the ground beef, onion and peppers until the meat is no longer pink and the peppers are soft. Pour the mixture into a colander to drain. Using a paper towel wipe the skillet. Return the meat mixture to the skillet. Add the carrots and juice. Bring to a boil and lower heat to simmer. When the carrots start to get tender, add the zucchini and tomatoes. Simmer until the vegetables are tender.

Thursday, September 7, 2017


2 lb lean ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly

In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.

In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.

Note: File Photo

Wednesday, September 6, 2017


  • 2 cups uncooked spiral pasta
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3 cups shredded lettuce
  • 2 cups halved cherry tomatoes
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup Catalina salad dressing
  • Tortilla chips


Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 6 servings.
Originally published as Taco Pasta Salad in Quick Cooking January/February 2005, p19 

Friday, September 1, 2017


1 can (14-oz) artichoke hearts, drained
1 jar (6-oz) marinated artichoke hearts, drained
1 cup shredded cheddar cheese
1 can (4-oz) diced green chili peppers, drained

Place all the drained artichoke hearts in a blender container or food processor. Cover and process until finely chopped. Stop machine and scrape down sides of bowl when necessary. Transfer artichokes to a medium saucepan; stir in the cheese and chili peppers. Cook, stirring, over medium-low heat for about 15 minutes or until heated through and the cheese has melted. Serve warm with party breads and/or assorted crackers.

 Note: This is just a file photo for reference only.