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