Tuesday, July 31, 2018


1 pkg (8-oz) cream cheese, cut-up into pieces
3 tbsp medium hot salsa
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 can (6 1/2-oz) can water packed tuna; drained and flaked

In a mixing bowl, combine the cream cheese, salsa, parsley, and onion. Mix the ingredients together until well blended. Fold in the tuna. Serve with whole-wheat crackers or party rye bread.
 File photo for reference only.

Monday, July 30, 2018


2/3 cup Marzetti's Roasted Garlic Italian Vinaigrette
4 cups broccoli flowerets
1 pkg (6-oz) sliced button mushrooms
1/4 cup chopped fresh parsley
3 scallions, 4-in green and white parts, cut into 1/4-inch pieces
1/2 red bell pepper, cut into small pieces
1/2 yellow bell pepper, cut into small pieces

Bring a large pot of water to a boil. Cook broccoli for 2 minutes. Drain. Rinse and cool under cold running water. Combine the mushrooms, parsley, and scallions in a bowl. In a serving bowl, combine the broccoli, mushroom mixture, and red and yellow peppers. Toss with the vinaigrette.

 So many ask about the dressing I posted this picture instead of the salad.

Sunday, July 29, 2018


This recipe is quick and easy because it uses meatballs from the grocer's freezer.

24 frozen meatballs
1 jar spaghetti sauce with garlic and onion
2 cups shredded mozzarella cheese
4 (6-inch) hoagie rolls
shredded lettuce, optional

Thaw meatballs in the microwave for 1 to 2 minutes. In a medium saucepan, heat the meatballs with the spaghetti sauce for about 15 minutes, stirring occasionally. Open hoagie rolls and lay out on platter. Place 6 meatballs on the bottom of each roll. Add a little sauce over the meatballs. Top with the shredded mozzarella cheese and add lettuce, if desired.

Note: File Photo

Saturday, July 28, 2018


3 cups sugar
1 1/2 cups fresh buttermilk
1 tsp baking soda
1/2 cup butter
1/2 cup chopped pecans

Mix soda into the buttermilk and let stand for 3 minutes. Cook all ingredients, except pecans, together to the soft ball stage. Cool slightly, add nuts and beat until creamy. Spread into a dish or pan that has been sprayed with nonstick spray. Allow to cool and cut into squares.

Note: File Photo

Friday, July 27, 2018


1 lb zucchini
1 can (12-oz) whole kernel corn, drained
1 tsp salt
1/4 tsp pepper
1 jar (2-oz) chopped pimento, drained
1 tsp garlic salt
1/2 cup Mozzarella cheese, shredded

In a large skillet, lightly sprayed with cooking spray, combine the zucchini, corn, salt, pepper, pimento, and garlic salt. Cover and cook over medium heat, stirring occasionally, for about 10 minutes or until the squash is crisp tender. Stir in the cheese; heat thoroughly and serve.

 Note: File Photo


1 3/4 cups water
1/8 tsp salt
1/2 cup uncooked long grain brown rice
1 medium (3/4 cup) Golden Delicious apple, chopped (do not peel)
1/2 cup fat-free milk
2 tbsp honey
2 tbsp dried cranberries, chopped
cinnamon for garnish, optional

In a heavy 2-quart saucepan with a lid, bring the water to a boil; add the rice and salt.  Cook, covered, over low heat for 40 to 45 minutes until the water is absorbed.  Stir occasionally during cooking.

Stir in the apple, milk, honey, and cranberries.  Cook, uncovered, 10 to 15 minutes until pudding is slightly thickened and creamy; stirring occasionally.

This pudding is delicious served warm or chilled.

Note:  Cinnamon is optional but remember that cinnamon is a blood sugar stabilizer and should be used regularly in your diet.

Yield: 6 servings of 1/3 cup each.

Thursday, July 26, 2018


Nonstick cooking spray
1/2 lb skinless boneless chicken breasts, cut into 1/2-inch pieces
1 large onion, diced
3 cans (14-oz each) chicken broth
1 can (15-oz) whole tomatoes
1 can (14-oz) Great Northern beans, rinsed and drained
2 medium carrots, sliced
1 large potato, diced
1/4 tsp salt
1/4 tsp black pepper
1 cup frozen Italian green beans,
1/4 cup pesto
Grated Parmesan cheese, optional

Spray a large saucepan with nonstick spray and heat over medium-high heat until hot. Add the chicken and cook, stirring, about 5 minutes or until browned. Add onion to chicken and cook, stirring, 2 minutes.

Add broth to saucepan along with tomatoes including the juice, beans, carrots, potato salt and pepper. Bring to a boil, stirring to break up the tomatoes. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Add green beans and cook another 5 minutes or until veggies are tender.

Ladle into serving bowls and top each with 1 teaspoon pesto and a sprinkle of the cheese, if using.


 Serve these little triangles with hummus for a tasty but healthy snack.

6 pita bread rounds, split in half
1/2 cup butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Set out 2 ungreased baking sheets.

Cut each bread half into six triangles.

In a 9 X 13-inch baking pan, mix the butter, garlic powder, and onion powder together.  Add the pita bread triangles and toss to coat well.  Add the Parmesan cheese and mix well.

Arrange in single layers on the two baking sheets.  Bake at 350 degrees for 12 to 15 minutes until lightly browned.

Makes 72 appetizer triangles.

Note: File Photo


1 pkg (8-oz) cream cheese, softened
1 can (40-oz) cut sweet potatoes, drained
1/4 cup + 2 tbsp a brown sugar
1/4 rounded teaspoon ground cinnamon
1 Granny Smith apple, chopped
2/3 cup chopped cranberries
1/2 cup all-purpose flour
1/2 cup oats, uncooked
1/3 cup cold butter
1/3 cup chopped pecans

Preheat oven to 350 degrees.
Lightly spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside.

In mixer bowl beat the cream cheese, sweet potatoes, the 2 tbsp brown sugar, and cinnamon until well blended.  Spoon the mixture into the prepared casserole.  Top with the apple and cranberries.

In a medium bowl mix the flour, oats, and 1/4  cup brown sugar.  Cut the butter into the flour mixture until it resembles coarse crumbs.  Stir in the nuts and sprinkle over the fruit layer of the dish.

Bake at 350 degrees 35 to 40 minutes or until heated through and the topping is lightly browned.
Note: Photo from TOH.

Wednesday, July 25, 2018


These pretzels are great for parties or just for snacking. Bag in cellophane bags, tie with ribbon and give as tasty gifts.

3/4 cup canola oil
1/2 cup brown sugar
1 - 2 tsp ground cinnamon
1 bag (12 to 16-oz) mini traditional pretzel twists

Combine the oil, brown sugar, and cinnamon in a small bowl or large measuring cup; mix until thoroughly combined. Pour mixture into a gallon zip-top plastic bag; add the pretzels and turn and shake well until pretzels are completely coated. This can take several minutes.

Preheat oven to 200 degrees.
Line large baking sheets with foil coated with cooking spray or use silicone mats.

Spread the pretzels out in a single layer on the baking sheets and bake up to 1 hour at 200 degrees. Stir every 15 minutes to ensure even baking.

Allow pretzels to cool completely before storing in a airtight contain or bagging for gift giving.

Note: File photo from Kroger


I first saw this recipe in a Southern Living Magazine a year or two ago.

2 tbsp olive oil
1 1/2 cups chopped yellow onion
1 cup roughly chopped carrots
1 tbsp chopped garlic
3 lb sweet potatoes, peeled and cut into 1/2-inch cubes
2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
7 cups chicken stock
2 tbsp salted butter
1 cup finely chopped pecans
1/2 cup plain yogurt
1/4 cup torn fresh flat-leaf parsley leaves

Heat oil in a large Dutch oven over medium-high heat. Add onion and carrots; cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add all potatoes, salt, pepper, cumin, cinnamon and cayenne pepper; cook, stirring, 1 minute.

Add the chicken stock to the Dutch oven and bring to a boil. Reduce heat to medium-low and simmer until potatoes are very tender, about half an hour.

Melt butter in a skillet over medium-high heat. Add the pecans and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.

Transfer the potato mixture, in batches, to a blender. Remove center of lid to allow steam to escape; secure lid on blender and place a clean towel over the opening. Process until mixture is smooth. If you have one, you can replace the blender step by using an immersion blender in the Dutch oven.

Top each serving with 2 tablespoons pecans, 1 tablespoon yogurt, and 1/2 tablespoon parsley.

Yield: 8 servings.


1/4 cup butter
2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese

In a large saucepan, melt the butter. Add the carrots and celery to the butter and cook until tender; add the onion flakes. Stir in the flour and pepper until blended. Add the milk, stirring while you pour it in. Add the bratwurst to the mixture. Cook and stir soup over medium heat for 8 to 10 minutes until thickened and bubbly. Cook and stir another minute. Add the cheese to the mixture and continue to cook, stirring constantly, until the cheese is melted.

 Note: File Photo

Tuesday, July 24, 2018


1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped nuts

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla together until creamy. Add eggs to the sugar mixture and beat well. Stir together the flour, cocoa powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased baking sheets. Bake 8 to 10 minutes or until set. Cool slightly on cookie sheets then remove to wire racks to cool completely.

Yield: About 5 dozen cookies

Note: File Photo

Monday, July 23, 2018


If you are feeling inundated with recipes on my blogs, I apologize. Being an old woman with many of my recipes, recipe books, and women's magazines having come from my late mother and mother-in-law, I am doing my kids a favor and get rid of a lot of what I know they will just trash. I am saving my favorite recipes by putting them on my blogs. So there will be a lot more! This is another favorite from a 2014 Taste of Home magazine my mother-in-law gave me before she died.

2 cups all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing, optional

In a shallow bowl, combine the flour, salt, and pepper.

In another bowl, beat eggs and milk.

Blot pickle slices dry with paper towels to remove moisture. Coat pickles with flour mixture; dip in the egg mixture, and coat again with flour mixture.

In an electric skillet or deep-fryer, heat oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing, if desired.

Yield: 8 servings
File photo of this recipe.


 This is a very quick fix recipe but it is best when refrigerated at least 8 hours for the flavors to blend.

1 large ripe mango, peeled and diced
1 medium red bell pepper, diced
1 can (4-oz) chopped green chilies
1/4 cup chopped green onions
1 tbsp lime juice
2 tsp minced fresh mint
1/4 tsp ground ginger
Tortilla chips for serving

Combine the first 7 ingredients in a bowl; cover and refrigerate at least 8 hours.

Serve with tortilla chips.
 This recipe and photo are from a 2014 TOH.


1 1/4 lbs halibut fillets
1 medium green bell pepper, cute into 1-inch pieces
1 medium onion, cut into 1-inch wedges
1 can (20-ounces) pineapple chunks, drained
8 to 10 cherry tomatoes
1 tsp grated orange peel
1/4 tsp salt

Cut fish into 1-inch pieces. Alternately thread fish, bell pepper, onion, pineapple, and tomatoes onto metal or soaked wooden skewers. Place on a greased broiler pan.

1/2 cup ketchup
1/4 cup vegetable oil
3 tbsp orange juice
2 to 3 green onions, chopped fine
2 garlic cloves, minced
1 tbsp grated orange peel
1/4 tsp salt

In a small bowl, whisk the ingredients until blended. Spoon some sauce over the kabobs.

Broil 5 to 6-inches from the heat for 5 to 7 minutes. Turn; broil 5 to 7 minutes longer or until fish flakes easily with a fork. Basting occasionally during cooking with the sauce.

Yield: 4 servings
This recipe and photo are from a 14-year-old Taste of Home magazine.


6 zucchini
3 cups ORE-IDA Diced Hash Brown Potatoes or ORE-IDA Country Style Hash Brown Potatoes
2 tbsp oil
1 lb lean ground beef
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 jar (24-oz) low-sugar pasta sauce, divided
2 tsp Italian seasoning
1 pkg (8-oz) KRAFT Shredded Pepper Jack Cheese, divided
1/2 cup hot water 

  • Heat oven to 350ºF.
  • Cut zucchini lengthwise in half; scoop out and discard centers, leaving 1/4-inch-thick shells.
  • Cook potatoes in hot oil in large skillet on medium heat 12 to 15 min., stirring occasionally.
  • Meanwhile, brown meat in separate large skillet. Add onions, peppers and garlic; cook 3 min. Drain; stir in potatoes, 1/2 cup pasta sauce, seasoning and 1-1/2 cups cheese.
  • Mix hot water and remaining pasta sauce; divide evenly onto bottoms of 2 (13x9-inch) baking dishes. Spoon about 1/2 cup meat mixture into each zucchini shell. Place stuffed zucchini in baking dishes; cover with foil. Bake 30 min.
  • Remove foil; sprinkle with remaining cheese. Bake 10 min. or until zucchini is tender.

    This photo and the basics of this recipe is from KRAFT. That is why specific brands are mentioned. When using a company's recipe, I try to use their brands.

Sunday, July 22, 2018


2 cups chopped apples
1 1/2 cups miniature marshmallows
1 can (8-oz) mandarin oranges, drained
1 cup diced celery
1 tbsp honey
mayonnaise to moisten

Combine the apples, marshmallows, oranges, celery, honey, and enough mayonnaise to moisten. Toss lightly. Serve on a bed of lettuce.

Saturday, July 21, 2018


1/2 cup sugar
1 tsp cinnamon
1 can (8 count) refrigerated crescent rolls
3 tablespoons melted butter
8 large marshmallows, halved
1/2 cup confectioners' sugar
1 tbsp milk

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and set aside.

Mix sugar and cinnamon in a small bowl. Separate dough into 8 triangles; cut each triangle in half lengthwise. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar mixture. Place a marshmallow half at the wide end of each triangle.

Roll up each triangle, starting from the wide end, to enclose marshmallow; pinch edges of dough to seal. Place twists on the prepared baking sheet, seam-side down, about 2-inches apart.

Bake for 10 minutes or until golden brown. Blend confectioners' sugar and milk in a small bowl. Drizzle over warm twists. Remove twists; place on a wire rack to cool.

Note: File Photo

Friday, July 20, 2018


1 pkg (10-oz) refrigerated pizza crust
2 cups shredded mozzarella cheese, divided
1/4 cup fresh Parmesan cheese, grated
2 tbsp fresh basil, chopped (OR 2 tsp dried basil)
2/3 cup mayonnaise (I only use olive oil mayo)
1 garlic clove, pressed
4 plum tomatoes, thinly sliced

Preheat oven to 375 degrees. Lightly spray a cookie sheet, that has sides, with nonstick cooking spray; set aside.

Lightly flour the pizza dough for easy handling. Using a pizza roller, roll out the crust on the prepared cookie sheet. Sprinkle the crust with 1 cup of the mozzarella cheese; set aside.

Snip the fresh basil into small pieces. Grate the fresh Parmesan cheese. In a small mixing bowl, combine the remaining 1 cup of mozzarella cheese, Parmesan cheese, basil, and mayonnaise; mix well. Press garlic over the cheese mixture; mix well. Arrange tomatoes in a single layer over the mozzarella cheese on the crust. Place mozzarella cheese mixture over the tomatoes; spread to cover evenly. Bake 15 to 20 minutes or until top is golden brown and bubbly. Serve warm.

 Note: File Photo

Thursday, July 19, 2018


1 1/2 cups all-purpose flour
1 cup sugar, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 egg, beaten
3/4 cup milk
1/3 cup butter, softened
1 tsp cinnamon
1/3 cup melted butter

Preheat oven to 350 degrees. Grease a 12-cup muffin pan; set aside.

In a medium bowl, mix the flour, 1/2 cup of the sugar, baking powder, salt, and nutmeg. Beat egg and milk together in a small bowl. Beat the softened butter in a large bowl until light and fluffy. Add flour mixture and egg mixture alternately to the butter, mixing with a wooden spoon after each addition. Do not over mix! Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake at 350 degrees for about 15 minutes or until a wooden toothpick inserted into the center comes out clean.

Mix the remaining sugar and the cinnamon in a small bowl. Remove the muffins from the pan and dip the muffin tops into the melted butter then into the sugar and cinnamon mixture. Place right side up on a wire rack. May be cooled or served warm.

 Note: File Photo

Wednesday, July 18, 2018


1 tube (10-oz) prepared pizza crust dough
1/2 lb boneless, skinless chicken breast
1/4 tsp fresh ground black pepper
1/4 cup light salad dressing (Miracle Whip type)
1/4 cup low-fat grated Parmesan cheese
1/2 cup low-fat ranch dressing
8-oz pkg shredded mozzarella cheese

Preheat oven to 425 degrees.

Press the dough onto a pizza pan or a cookie sheet with sides that has been sprayed with nonstick cooking spray. Set aside.

Microwave the chicken breast about 2 minutes or until juices run clear. Drain juices from the chicken. Cut chicken into tiny pieces. Sprinkle with the pepper. Set aside.

Mix the salad dressing, ranch dressing, and Parmesan cheese together. Spread the mixture over the pizza crust. Place the chicken over the salad dressing mixture. Top with the mozzarella cheese. Bake at 425 degrees for 12 to 15 minutes or until the crust is golden brown.

 Note: File Photo

Saturday, July 14, 2018


This is a quick recipe because it uses deli fried chicken. Yet, once you get the chicken home, it becomes your own when you add this sauce.

8 pieces deli-fried chicken or fried chicken tenders
1 tbsp butter
3 tbsp honey
1 tsp Dijon Mustard
1 green onion, finely chopped

Combine all sauce ingredients in a small microwave-proof bowl. Cook a minute or so until the mustard is dissolved. Stir the sauce to blend well. Drizzle sauce over the fried chicken.

 Note: This is a file photo.

Friday, July 13, 2018


Note: This is a "quick fix" recipe. However, the sandwiches do need at least 6 hours freezing time. This is a perfect make ahead recipe.

1/2 cup chopped malted milk balls
1 pint chocolate ice cream, softened
12 medium-size soft-style chocolate chip cookies
6 tbsp chocolate fudge ice cream topping

Mix the malted milk balls into the softened ice cream. Spoon the ice cream onto the flat side of 6 of the chocolate chip cookies. Spread 1 tablespoon of the fudge topping on the smooth side of each of the remaining cookies; press fudge side down onto the ice-cream topped cookie to make a sandwich. Wrap in plastic wrap and freeze at least 6 hours until firm. Remove from freezer 8 to 10 minutes before serving.

The photo below is just a file photo used as a reference point. It is not filled with ice cream as in this recipe.

Thursday, July 12, 2018


20 large mushrooms (1 1/2 to 2-inches in diameter)
1/2 cup finely chopped broccoli
1/4 cup finely chopped carrot
1 tbsp finely chopped onion
1 cup seasoned salad croutons, finely crushed down to 1/2 cup
1/2 cup shredded cheddar cheese
1/8 tsp salt
2 tbsp butter, melted
Finely chopped green onions or chives for garnish, optional

Preheat oven to 400 degrees. Cut thin slice from stem end of each mushroom; discard. Remove mushroom stems and chop enough to make 1/4 cup. (Save remaining stems for soups, etc) Place mushroom caps, rounded side down, in a baking dish. Place chopped stems, broccoli, carrot, and onion in a small bowl. Add the crushed croutons, cheese and salt to the vegetables in the bowl. Add butter to the bowl and mix well. Spoon the vegetable mixture evenly into the mushroom caps. Bake 15 to 20 minutes or until the tops are lightly browned. Serve warm.

 Note: File Photo

Wednesday, July 11, 2018


2 tbsp olive or canola oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chiles, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

 Note: File Photo

Tuesday, July 10, 2018


1 pkg (14-oz) vanilla caramels
1/4 cup milk
4 cups crisp rice cereal
1 cup salted peanuts
16 wooden sticks

In a heavy 3-quart saucepan, combine the caramels and milk. Cook and stir over low heat till the caramels are melted and smooth. Stir in the cereal and peanuts till well coated with the caramel mixture. Press the cereal mixture into a greased 8x8x2-inch square pan. Let stand about 1 hour or until firm. Cut into 2-inch squares. Insert a wooden stick into one end of each square.

Yield: 16 pops

 Note: File photo for reference only.


1 cup strawberries
1 1/2 cups seedless green grapes
2 heads Bibb or Boston lettuce leaves
12 oz sliced fully cooked smoked turkey breast
Ranch salad dressing
1/3 cup sliced almonds

Cut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves.

To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds.

 File photo for reference only

Monday, July 9, 2018


3 cups assorted fruit
1/2 cup Miracle Whip style salad dressing or mayonnaise
1/2 cup lemon flavored low-fat yogurt
1/2 cup chopped pecans
1/4 cup shredded coconut

Combine the salad dressing and the yogurt. Stir to blend well. In a serving bowl, combine the assorted fruit, pecans, and coconut. Pour the dressing over the top of the fruit mixture. Toss gently to combine.

Sunday, July 8, 2018


Note: This is a recipe from the American Heart Association.

1 bunch fresh collard greens, about 3/4 lb, rinsed, stemmed, and coarsely shredded
1/3 of a medium head of cabbage, coarsely shredded
2 tbsp olive oil
1 clove garlic, minced
1 medium onion, cut into quarters and sliced
1 to 2 tsp rice vinegar, optional

In a large saucepan, boil 3 quarts of water. Add the collard greens, return to a boil and cook 3 to 4 minutes or until crisp tender. With a slotted spoon, remove greens but do not drain the water from the pan. Put the greens in a colander to drain.

Return the water to a boil and add the cabbage. Cook cabbage about 1 to 2 minutes. Pour into the colander and let drain.

In a large skillet, over medium-low heat, heat the olive oil. Saute the garlic and onions until crisp tender. Add the collard greens and the cabbage. Saute another 2 to 3 minutes, stirring occasionally. Add vinegar, if desired. Toss and serve immediately.

Note: File Photo

Saturday, July 7, 2018


1 pkg (10-oz) frozen chopped spinach
1 pkg (3.5-oz) sliced pepperoni
2 slightly beaten eggs
1 cup pizza sauce
1/4 cup grated Parmesan cheese
1 tsp dried basil, crushed
1/8 tsp garlic powder
1 pkg (10-oz) refrigerated pizza dough
1 pkg (4-oz) shredded mozzarella cheese
cooking oil
1 tbsp grated Parmesan cheese

Cook spinach according to package directions. Drain spinach, squeezing out the excess liquid. Chop pepperoni. Combine the spinach, pepperoni, eggs, 1/4 cup of the pizza sauce, the 1/4 cup grated Parmesan, basil, and garlic powder.

Unroll the refrigerator pizza dough. Press the dough into a 15x10-inch rectangle. Cut into quarters. Sprinkle mozzarella cheese onto half of each quarter. Spoon spinach mixture over the top of the mozzarella. Fold the dough over the filling mixture; seal the edges. Place on a greased baking sheet. Brush with oil and sprinkle with the 1 tablespoon of Parmesan cheese. Cut small slits in top of each. Bake in a 450 degree oven for 10 to 15 minutes or until golden brown. Heat and pass remaining pizza sauce to spoon over calzones, if desired.

Note: File Photo

Friday, July 6, 2018


3 small avocados, peeled, seeded and cut up
1 tbsp lemon juice
8-oz carton sour cream
8-oz bottle taco sauce
2 green onions, chopped fine
1 cup shredded Mexican Blend cheese
Tortilla chips

Mix a mixing bowl, mash the avocados with the lemon juice. Spread the mixture evenly in the bottom of a 9-inch pie pan. Spread the sour cream evenly over the avocado mixture. Spoon the taco sauce over the sour cream layer. Sprinkle the green onions over the taco sauce. Top with cheese. Cover with plastic wrap and chill for several hours. Serve with chips.


I have not made this recipe but my friend has. She said it is very good.


15-oz pkg part-skim ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
16-oz pkg ziti pasta, cooked according to pkg directions; drained
28-oz jar pasta sauce (I prefer chunky garden-style)
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees while you cook the ziti.

In a large bowl, combine ricotta cheese, eggs, and Parmesan cheese; set aside.

In another bowl, combine the pasta and the pasta sauce. Mix until the mixture is well blended. In a 9 x 13-inch baking dish that has been sprayed with a nonstick cooking spray, spoon in half the pasta mixture. Evenly top with the cheese mixture then the remaining pasta. Sprinkle with the mozzarella cheese. Bake for 30 minutes or until heated through.

Note: Serve with garlic bread and a salad for a complete meal.

Note: File Photo

Thursday, July 5, 2018


1 can (14.5 oz) cream of mushroom soup
1 lb ground beef
1/2 cup fine dry bread crumbs
2 tbsp minced onion
1 tbsp parsley
1 egg, slightly beaten
1 tbsp shortening
1/2 cup water

Measure out 1/4 cup of the soup. In a large bowl, combine the 1/4 cup soup, beef, bread crumbs, onion, parsley, and egg. Shape into approximately 16 meatballs. Brown in a large skillet in the shortening. Blend the remaining soup with water and pour over the meatballs. Cook over low heat for about 15 minutes, stirring occasionally.
Note: File Photo

Wednesday, July 4, 2018


1 lb lean ground beef
1/2 cup bottled barbecue sauce
1 tbsp minced onion
1 1/2 tbsp brown sugar
1 can refrigerated biscuits
3/4 cup shredded Cheddar cheese

In a 10-inch skillet, brown the ground beef; drain off any excess fat. Stir the barbecue sauce into the ground beef. Add the onion and brown sugar to the beef mixture and mix well. Press the biscuits into greased muffin cups, one biscuit per cup. Press onto the bottom and up the sides to form a cup. Spoon the ground beef mixture into the biscuit cups. Evenly divide the cheese over the tops of the beef mixture in the cups. Bake at 400 degrees for 10 minutes. These little cups make good appetizers or party food. They are also a good dinner or lunch item. With a salad and corn on the cob, this makes a meal the kiddos love to eat.

Note: Instead of the barbecue sauce, you can make these as taco cups by using a mild salsa.

Note: File Photo (from Pillsbury, I think)

Tuesday, July 3, 2018


4 skinless, boneless chicken breast halves
2 cans (14.5 oz ea) Italian-style stewed tomatoes
2 tbsps cornstarch
1/2 tsp basil
1/4 tsp oregano
1/4 tsp hot pepper sauce, optional
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Place chicken in an oblong baking dish. Bake, covered, for 15 minutes at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven and bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.

Serve over hot spaghetti if desired.

Note: File Photo


1/4 cup chopped yellow onion
1 tbsp butter
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed cream of celery soup
3 cups cubed cooked turkey*
1 large Granny Smith apple, peeled & cubed
1/3 cup raisins, optional
1 tsp lemon juice
1/4 tsp ground nutmeg
Pastry for a single-crust pie

Preheat oven to 425 degrees.

In a large saucepan, melt butter over medium heat; add the onion and saute until tender. Add the soups, turkey, apple, raisins - if using, lemon juice, and nutmeg; mix together well. Spoon the mixture into an 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the baking dish. Cut slits or a design in the pastry. Place the pastry over the turkey mixture and flute the edges using the tines of a fork.

Bake the potpie at 425 degrees for about half an hour or until the crust is a golden brown and the filling is bubbly.

Yield: 6 servings

*May substitute chicken.
Note: File Photo

Monday, July 2, 2018


1 cup leftover (or deli) chicken, diced
1 pkg (16-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
3/4 to 1 cup unsalted whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 tsp soy sauce
1/2 tsp ground ginger
Dash of garlic powder

In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.

Note: If you are an oddball like me and don't eat chicken, this is a great salad without any meat.


2/3 cup uncooked orzo
3/4 cup frozen shelled edamame
3/4 cup diced carrots
3/4 cup black beans, rinsed and drained
1/2 cup diced green bell pepper
2 1/2 tbsp fresh lime juice
1 tbsp extra-virgin olive oil
1/4 tsp salt
18 tsp pepper
2 tbsp finely chopped cilantro
2 tbsp grated Parmesan cheese

Cook orzo according to the package directions but leave out any salt or butter, etc called for. Approximately 5 minutes before the end of the cooking time, add the edamame and carrots; continue cooking until the orzo is tender. Drain. Transfer the mixture to a large bowl and add the black beans and bell pepper.

In a small bowl whisk the lime juice, olive oil, salt and pepper together. Pour the dressing over the salad; sprinkle the cilantro and Parmesan cheese over the top. Toss gently. Do not chill before serving.

Note: This is a file photo.

Sunday, July 1, 2018


You can make this fudge in 10 minutes. However, it will need to chill for a couple of hours.

1 cup peanut butter bits
1 can (14 oz) sweetened condensed milk, divided
1/2 stick butter (4 tbsps)
1 cup semisweet chocolate bits
1/4 - 1/2 cup chopped peanuts

Lightly butter or spray an 8-inch square pan. In a small microwave-safe bowl, place the peanut butter bits, half the sweetened condensed milk, and 2 tablespoons of the butter. Cover with plastic wrap. In another small micro-wave safe bowl, place chocolate bits, remaining sweetened condensed milk, and 2 tablespoons butter.

Microwave the peanut butter bit mixture on high for 3 minutes. Remove from microwave and stir until creamy smooth. Pour into the prepared square pan and spread evenly. Microwave the chocolate mixture on high for 3 minutes. Remove from the microwave, stir until creamy and pour over the peanut butter mixture in the pan, spreading evenly. Sprinkle the chopped peanuts over the top and press in lightly. Chill at least 2 hours to firm. Cut into 16 squares.

Option: If you prefer, stir peanuts into the chocolate before spreading over the peanut butter layer.

Note: This is a file photo!