Friday, January 26, 2018


1 lb extra-lean ground beef
1/2 cup fresh mushrooms, sliced
1 small onion, chopped
2 garlic cloves, minced
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1/2 tsp grated fresh nutmeg
1 lb russet potatoes, cooked and mashed
1/4 cup sour cream
1/4 cup low-fat milk
salt to taste
freshly ground black pepper to taste
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray; set aside.

Brown the ground beef in a large skillet with the onions and garlic; drain well.  Return to skillet and add mushrooms, cooking until tender.  Stir in the spinach and the nutmeg; cover skillet.  Heat mixture until heated through, stirring occasionally.

Combine the mashed potatoes, sour cream, and milk.  Add to the ground beef mixture and add salt and pepper to taste.  Spoon the mixture into the prepared casserole dish and sprinkle the cheese over the top.

Bake at 400 degrees for 15 to 20 minutes or until slightly puffed and the cheese is melted.

Yield: 6 servings

Note: This is a great way to use leftover mashed potatoes.

Note: File Photo

Thursday, January 25, 2018


1 pkg (2-crust size) piecrust mix
1 tbsp granulated sugar
1 tsp finely grated orange peel
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 cup buttermilk*
1/2 cup chopped raisins

In a small mixing bowl combine the buttermilk and raisins.  Let stand for 5 minutes to plump raisins.

While the raisins soak in the buttermilk, stir together the piecrust mix, sugar, orange peel, baking powder, and baking soda in a medium mixing bowl.  Make a well in the center of this mixture.  Add the buttermilk and raisins to the well, all at once.  Using a fork, stir just until the dry mixture is moistened.

Turn dough out onto a well-floured surface and knead for 12 strokes.  Roll dough out into an 8-inch circle; cut into  8 or 10 equal sized wedges.  Transfer the wedges onto lightly greased or sprayed baking sheet.  Bake uncovered, 12 to 15 minutes until golden brown.

*If you don't have buttermilk, you can make it by putting 1 1/2 teaspoons of lemon juice into a measuring cup and add enough milk to make 1/2 cup.  Let stand about 5 minutes before using.

 File Photo

Wednesday, January 24, 2018


1 can (10 3/4-oz) tomato soup
1 small garlic clove, minced
2 tsp dried oregano
4 English muffins, split
4 to 8 slices Mozzarella cheese, cut in half*

In a saucepan combine the undiluted soup with the minced garlic and the oregano.  Stir with a wire whisk and heat over low to medium-low heat to blend the flavors.  When mixture comes to a boil, remove from the heat. 

Place the cut sides of the English muffin halves on a broiler tray.  Spoon the soup mixture onto the muffins and spread to cover the tops.  Place the cheese slices over the tops, using 4 to 8 slices depending on the amount of cheese you prefer. 

Broil 5-inches from the heat until the cheese melts.  Watch carefully to prevent burning.

Yield: 8 mini pizzas or 4 adult servings or 8 child servings.

Sunday, January 21, 2018


Note: This fudge takes about 15 minutes to make. But it does need to ill for a couple of hours.

1 pkg (12-oz) semisweet chocolate chips
1 pkg (11.5-oz) milk chocolate chips
1 can (14-oz) sweetened condensed milk
2 tbsp milk
2 tsp vanilla extract
1 cup chopped pecans or walnuts, optional

In a heavy saucepan, over low heat, melt the semisweet chocolate chips with 2/3 cup of the sweetened condensed milk, 1 tablespoon of the milk and 1 tablespoon of the vanilla extract. Remove from the heat and stir in half of the nuts. Spread evenly into a 9-inch foil-lined square pan.

In another heavy saucepan, over low heat, melt the milk chocolate chips with the remaining sweetened condensed milk, milk, and vanilla. Remove from the heat and stir in the remaining pecans. Spread over the fudge in the pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting board. Remove the foil from the fudge and cut into small squares.

To store, cover loosely and keep at room temperature.

Yield: approximately 2 1/2 lbs
 Note: File Photo

Friday, January 19, 2018


9 cups Crispix cereal
2 cups broken pretzels
3 cups Cheerios
1 lb plain M&Ms
1 1/2 lb peanut M&Ms
1 1/2 lb almond bark

In a large heatproof bowl, mix the cereals, pretzels and M&Ms using your hands.

Lay out a large sheet of waxed paper.

Melt the almond bark in microwave, stirring every 30 seconds until completely melted. Pour melted chocolate over the cereal/candy mixture. Stir until completely coated. Spread out on the waxed paper to cool.

File photo not exact recipe.

Thursday, January 18, 2018


2 pkgs (10-oz each) frozen broccoli spears*, cooked and drained
3 cups cubed or shredded cooked chicken**
1 can cream of chicken soup, undiluted
1 can cream of broccoli soup, undiluted
2/3 cup milk
1 cup shredded Cheddar cheese
4 tbsp fine dry bread crumbs
2 tbsp butter, melted

Preheat oven to 450 degrees.
Spray a baking dish with nonstick cooking spray.

Arrange the broccoli spears over the bottom of the baking dish. Top the broccoli with the chicken.

In a bowl, combine the cream of chicken soup and the cream of broccoli soup; stir in the milk until mixture is well combined. Pour the soup mixture over the chicken and sprinkle the cheese over all.

In a cup combine the bread crumbs and butter. Sprinkle buttered crumbs over the cheese. Place dish in oven and bake at 450 degrees about 20 minutes or until hot and bubbly.

Yield: 8 servings

*2 lbs fresh broccoli spears may be used
**Works just as well with turkey rather than chicken.

Note: File Photo

Wednesday, January 17, 2018


1 can (approx 1 lb) chili without beans
3 tbsp finely chopped onion
1 can (12-oz) corn with sweet peppers, drained
1/2 cup grated Cheddar cheese

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish with nonstick cookin spray.

Pour the can of chili into the prepared baking dish. Sprinkle the onion over the chili. Top the onion with the drained corn and sprinkle the cheese over the top. Bake at 350 degrees for 15 to 20 minutes or until the cheese is melted and bubbly.

Yield: 4 to 6 servings

clipart library

Tuesday, January 16, 2018


1 brick (8-oz)cream cheese
3/4 cup Parmesan cheese
1/2 cup butter
1/2 cup milk
8-oz fettuccini, cooked and drained
fresh parsley sprigs for garnish, optional

In a large saucepan stir the cream cheese, Parmesan cheese, butter,and milk together over low heat until smooth with cheeses melted. Add the cooked noodles and toss to coat. Garnish with the parsley sprigs, if desired.

 File Photo from Sargento.

Monday, January 15, 2018


1 pkg (8-oz) cream cheese, softened
1 can (approx. 1 lb size) no beans chili
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Colby longhorn cheese
sliced black olives for garnish, if desired

Preheat oven to 350 degrees.

In a shallow baking dish, lightly sprayed with nonstick cooking spray, spread the cream cheese over the bottom. Layer the canned chili over the cream cheese. Mix the two cheeses together and sprinkle over the chili. Bake at 350 degrees for a few minutes until the cheese is melted and chili is heated through. Sprinkle sliced black olives over the top, if desired. Serve with tortilla chips or whole grain crackers.

 Note: File Photo

Sunday, January 14, 2018


2/3 cup shortening
2/3 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups salted peanuts

Preheat oven to 375 degrees.

Thoroughly mix the shortening, butter, granulated sugar, brown sugar, eggs, and vanilla. Blend the flour, baking soda, and salt together; blend into the sugar mixture. Stir in the peanuts.

Drop the dough by rounded teaspoonfuls 2-inches apart on ungreased baking sheet/s. Using the bottom of a glass that has been greased and dipped in sugar. Bake 8 to 10 minutes or until lightly browned.

Note: This is a file photo.

Saturday, January 13, 2018


I got this recipe from Southern Plate around 5 or 6 years ago.

  • 1 pound ground beef
  • 1 ounce pkg taco seasoning
  • 14.5 ounce can diced tomatoes, undrained
  • 14.5 ounce can whole kernel corn, drained
  • ½ cup water
  • 1 large egg
  • 1 cup Martha White Self Rising White Buttermilk Corn Meal Mix (can use yellow self rising corn meal mix)
  • ½ cup milk
  • 2 tablespoons vegetable oil
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 400. Spray an 8 inch baking dish with cooking spray and set aside.
  2. Brown ground beef in large skillet until fully cooked. Drain off any grease. Add in Taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking dish.
  3. In small bowl, stir together corn meal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto top of meat mixture in baking dish.
  4. Bake for 30-35 minutes or until golden brown on top.


2 cans (16-oz each)whole green beans, drained
1/2 cup chopped red onion
1/3 cup canola oil
1/4 cup vinegar
1/2 tsp salt
1/4 tsp pepper
4 hard-boiled eggs, chopped
1/4 cup mayonnaise
1 tsp yellow mustard
2 tsp vinegar
1/4 tsp salt
4 slices bacon, crisply fried and crumbled
Crisp salad greens

Combine the beans, onion, canola oil, 1/4 cup vinegar, 1/2 teaspoon salt, and the pepper together. Toss lightly, cover, and chill.

Mix the eggs, mayonnaise, mustard, 2 teaspoons vinegar, and 1/4 teaspoon salt.

Just before serving, drain the bean mixture and toss with the bacon. Serve on a crisp bed of the salad greens. Top bean mixture with the egg mixture and sprinkle with paprika.

Note: Betty Crocker Photo

Friday, January 12, 2018


2 tbsp corn syrup
1/2 cup brown sugar
1/2 cup margarine
1/4 tsp baking soda
3 to 4 quarts popped corn

Mix corn syrup, brown sugar, and margarine together. Microwave on high 3 to 4 minutes. Add the baking soda and microwave on high another 30 seconds. Pour liquid over the popped corn.

NOTE: I usually recommend using butter over margarine. However, since butter burns easier, in this recipe I recommend margarine.

 Note: This is a file photo.

Thursday, January 11, 2018


4 cups fresh rhubarb, cut into 1/4-inch slices
3/4 cup sugar
1/4 cup water
1 tsp grated fresh ginger
1/2 cup whipping cream

In a medium saucepan, over medium heat, combine and cook the rhubarb, sugar, water, and ginger for 15 to 20 minutes until the rhubarb is tender. Remove from heat and allow to cool.

In a mixer bowl beat the whipping cream until soft peaks (peaks curl when beaters are lifted) form. Swirl the cooled rhubarb mixture into the whipped cream. Spoon into a clear tall glass bowl or individual dessert glasses and refrigerate until serving time.

Yield: 6 servings.

Note: File Photo

Wednesday, January 10, 2018


1 1/2 sticks butter
1 pkg Ritz-syle crackers
2 lb pkg frozen broccoli, cooked until crisp tender
1 small box Velveeta-type cheese, cubed

Preheat oven to 375 degrees.

Melt the butter; crumble the crackers into the butter. Add the cooked broccoli to the crumb mixture. Spray a casserole dish with nonstick cooking spray and put broccoli mixture into the casserole dish. Sprinkle the cubed cheese evenly over the top and bake until the cheese melts, about 15 minutes at 375 degrees.

Note: File Photo

Tuesday, January 9, 2018


1 1/2 lb fresh green beans, washed and trimmed
2 medium red onions, sliced thin
2 tsp butter
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp dried thyme
1 pint cherry tomatoes, halved
1/2 tsp freshly ground black pepper

Put the green beans in a large pot and cover with boiling water; cook for 1 minute. Drain; rinse with cold water and set aside.

Melt the butter in a large nonstick skillet. Add the onion slices to the butter and saute about 6 minutes. Add the balsamic vinegar and sugar; continue to saute another couple of minutes. Add the dried thyme. Place the green beans over the bottom of a large baking dish. Top with the onions. Place the cherry tomato halves over the onions. Sprinkle pepper over all.

Bake for 10 to 12 minutes at 350 degrees until tomatoes are lightly browned.

Yield: 4 servings
Per serving: 118 calories, 3 grams (1 sat)fat, 33 mg sodium, 23 g carbs (7 dietary fiber, 10 sugar), 4 g protein

 Note: This is a file photo.

Saturday, January 6, 2018


This recipe takes only a few (maybe 5) minutes to prepare. It does need to chill for an hour before serving.

1 pkg (8-oz) cream cheese, softened
1 cup shredded Gruyere cheese
1 tbsp milk
2 tsp prepared mustard
1/3 cup shredded peeled apple
2 tbsp finely chopped pecans
2 tsp chopped chives

In small mixing bowl combine the cream cheese, Gruyere cheese, milk, and mustard; beat at medium speed for 3 minutes. Stir in the apple, pecans, and chives. Cover and refrigerate at least an hour. Serve with assorted crackers.

Friday, January 5, 2018


6 cups sliced apples
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup butter
1/4 cup chopped walnuts

Arrange the apples in a 9-inch square baking pan that has been sprayed with nonstick cooking spray.

In a bowl mix together the flour, brown sugar, cinnamon, and nutmeg; cut in the butter until mixture is crumbly. Stir in the chopped walnuts and sprinkle the mixture evenly over the apples.

Bake at 375 degrees for 20 to 30 minutes or until the apples are tender and the topping is crisp.

Yield: 9 servings

 Note: File Photo

Thursday, January 4, 2018


This is actually an old recipe from the 70s but it is still worth keeping around!

1/2 cup butter, softened
1/4 cup finely chopped green bell pepper
2 tbsp finely chopped pimento
1 tsp salt
1/2 tsp chili powder
6 to 8 ears of corn, depending on size

Whip the butter until light and fluffy. Stir in bell pepper and pimento, salt and chili powder. This should make a cup of mixture. Place each ear of corn on a square heavy duty foil that has been doubled. Spread with about 2 tablespoons of the butter mixture. Wrap securely in the foil, twisting ends closed. Roast directly on medium coals for 10 to 15 minutes, turning once during this time.

 Note: File Photo

Wednesday, January 3, 2018


1/2 cup instant coffee granules
2/3 cup sugar*
2/3 cup powdered milk or creamer
1/2 tsp cinnamon

Mix all the ingredients together. Put into an airtight container to store or into a decorative jar to give as a gift.

To use: Stir 2 rounded teaspoons into a cup of hot water.

*For diabetics or those watching their sugar intake, substitute Splenda granulated.

Note: Photo credit in corner.

Monday, January 1, 2018



 For the PB&J lover in your family!

2 cups cold milk
1/4 cup creamy peanut butter
1 pkg (4-serving size)French vanilla instant pudding mix
1/2 tsp water
1/3 cup red raspberry* jelly or preserves
Whipped cream for garnish, if desired
chopped peanuts for garnish, if desired

In the small bowl of electric mixer, gradually beat the milk into the peanut butter. Add the pudding mix and beat a low speed for about 2 minutes.

Stir the water into the jelly or preserves until well blended. Layer the pudding mixture and the jelly mixture into 5 parfait glasses. Top each with a dollop of whipped cream and a sprinkle of chopped peanuts, if desired.

 Note: Photo is a just for fun one since I don't have one handy of this recipe.