EASY LEMON COOKIES

1 box (2-layer size) lemon cake mix

1 carton (8-oz) frozen whipped topping, thawed
1 large egg
1/2 to 1 cup powdered sugar

Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick cooking spray; set aside.

In a large mixing bowl, mix the cake mix, whipped topping, and egg until blended. Mixture will be very fluffy.

Place powdered sugar in a small bowl.

Drop cookie dough by rounded teaspoonfuls (or use a small cookie scoop) into the powdered sugar; roll to coat completely.

Place cookie dough two inches apart on the prepared cookie sheets and bake at 350 degrees for 8 minutes or until just lightly browned around edges.

Cool in pan for a couple of minutes before removing to wire racks to cool completely.

Store in an airtight container. These cookies are best when eaten within a couple days of baking.

Variation: This recipe also works good with strawberry, chocolate, funfetti, and other cake mixes.

Note: File Photo

FRUITY CALIFORNIA WALNUTS SALAD

Note: This recipe is from California walnuts.

• 3 crisp apples (about 1 pound)*
• 2 cups (1 20-ounce can) drained canned pineapple chunks
• 1 cup low-fat vanilla yogurt
• 1 cup raisins
• 3/4 cup chopped California walnuts

*Note: Use any crisp eating apple such as Granny Smith, Red Delicious or Golden Delicious, all one kind or a combination. Once sliced, Golden Delicious will keep without discoloring--especially useful if you are making the salad ahead of time.

1. Halve and core apples, then cut in 1/2-inch cubes. Place apple cubes in large bowl.
2. Add pineapple chunks, yogurt, raisins and walnuts. Toss until ingredients are evenly combined and coated with yogurt. Cover and chill until serving.
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CAULIFLOWER CREME DIJON

 2 medium heads cauliflower

Creme Dijon:

2 tbsp butter

3 tbsp white whole wheat flour

1 cup chicken broth

freshly ground black pepper

1 cup half and half

1/4 cup Dijon mustard

2 tsp fresh lemon juice

Break cauliflower into flowerets; steam until tender. Drain.

In a medium saucepan, melt butter and stir in the flour until smooth. Cook, stirring, for 1 minute. Add broth and half and half. Heat mixture to boiling, stirring constantly. Lower heat and simmer 5 minutes, stirring occasionally. Remove from heat and whisk in mustard, lemon juice and pepper to taste. 

file photo for reference

CALICO BEANS

1/2 lb lean ground beef (or chicken)

1/2 lb bacon, diced

1 large onion, chopped

1/2 cup catsup

2 tsp salt

2 tsp mustard

4 tsp vinegar

3/4 cup brown sugar

1 can (28-oz) pork and beans

1 can chickpeas, drained

1 can kidney beans, drained

1 can or pkg frozen lima beans

In a large skillet, cook beef, bacon and onion until meat is cooked through and onion is tender. Drain if an excessive amount of fat. Stir in the catsup, salt, mustard and vinegar. Combine the remaining ingredients and add to the meat mixture. Pour into a 3-qt casserole dish and place lid on dish. Bake at 350 degrees approximately 40 minutes or until bubbly.

Yield: 6 to 8 servings

file photo for reference only

MARINATED LAMB CHOPS

This is an easy recipe but the chops do marinate for 8 hours or overnight in the refrigerator.

1/2 cup finely chopped fresh cilantro
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp minced onion
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
3/4 tsp smoked paprika
1/2 tsp ground coriander
2 garlic cloves, minced
8 (4-oz each) lamb loin chops, trimmed
Nonstick cooking spray
1/4 tsp salt
1/4 tsp freshly ground black pepper

Combine the cilantro, parsley, onion, lemon juice, olive oil, paprika, coriander, and garlic in a gallon-size ziptop plastic bag. Add the chops, seal and turn to coat chops. Marinate in the refrigerator at least 8 hours or overnight.

Preheat oven to 450 degrees.

Coat a large nonstick skillet with cooking spray and heat over medium-high heat.

Remove chops from marinade and discard the marinade.

Sprinkle both sides of the chops with salt and pepper.

Add chops to skillet (in 2 batches, if necessary) and saute' for 2 minutes or until browned on one side.

Transfer chops, browned side up, to a broiler pan coated with the cooking spray. Bake at 450 degrees for 6 minutes or until of the desired doneness.

Yield: 4 servings

Note: File Photo

LEMON-MUSTARD PORK CHOPS

I have had this recipe for several years. I probably got it from Simple and Delicious - not sure. Picture came with the recipe.

4 (6-oz each) boneless pork loin chops
2 tbsp lemon juice
2 tbsp chopped fresh parsley
2 tbsp Dijon mustard
1 garlic clove, minced
1 tsp grated lemon peel
1/2 tsp dried crushed rosemary
1/4 tsp salt
fresh lemon wedges for serving, if desired

Preheat broiler.
Lightly grease or spray a broiler pan; set aside.

Drizzle lemon juice over the chops.

In a small bowl, combine the parsley, mustard, garlic, lemon peel, rosemary and salt; brush on both sides of the chops.

Place chops on the prepared broiler pan and broil 4 to 5-inches from the heat for about 5 minutes per side or until a meat thermometer inserted in chops reads 145 degrees.

Allow chops to sit for 5 minutes before serving.

Serve with the lemon wedges, if desired.

JOE'S CRAB SHACK CRAB CAKES

Disclaimer: A friend sent me this recipe to share with you. I cannot vouch for this recipe and whether or not it tastes like the crab cakes at Joe's. I do not eat seafood so I have never made these or tasted a crab cake at Joe's. Here is the recipe for those of you who are interested:

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat

Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.

My friend said the recipe is from Dani Marcum.

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TEX-MEX CREAM OF CHICKEN SOUP

Not sure if I got this old recipe from BH&G or from Kraft Foods.

1/2

 pound ground raw chicken or turkey

1/4

cup  chopped onion

2

cloves  garlic, minced

2

cups  milk

1

 10-3/4-ounce can condensed cream of chicken soup

1

 7-ounce can whole kernel corn with sweet peppers, drained

1

medium  tomato, chopped (3/4 cup)

1

 4-ounce can diced green chiles, drained

2

tablespoons  snipped fresh cilantro or parsley

1/4

 teaspoon ground red pepper (cayenne)

1

cup  shredded Monterey Jack cheese (4 ounces)

 Fresh cilantro or parsley (optional)

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired. Makes 4 servings.

BLACK-EYED PEA SOUP WITH CHICKEN SAUSAGE

This recipe is from Southern Boy Dishes. I don't eat chicken so I make mine with beef smoked sausage and vegetable broth instead of the chicken stock.

2 tablespoon extra virgin olive oil

1 large onion, chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

3 cooked chicken sausages, sliced on the diagonal (about 1/2 pound)

6 cups low-sodium chicken stock

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon chipotle seasoning

1 1/2 teaspoons salt

1 teaspoon black pepper

6 cups frozen black-eyed peas

Sour cream

1/2 cup chopped Italian parsley

1. Heat olive oil in a Dutch oven or soup pot over medium high heat. Transfer onion, red pepper, and garlic to pot and sauté for 3 to 4 minutes until onions are translucent. Add sausage and continue cooking for 3 to 4 minutes until sausage is browning.

2. Add chicken stock, oregano, cumin, chipotle seasoning, salt, pepper, and black-eyed peas. Bring to a boil, reduce heat, cover and simmer for 30 minutes until peas are tender.

3. Transfer 3 cups of soup (remove any sausage pieces) to a blender or food processor. Process until smooth and return to pot. Stir to combine.

4. Ladle soup into bowls and garnish with a dollop of sour cream and parsley.

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COCONUT CUSTARD PIE

1 9-inch unbaked pie shell

1 cup flaked coconut
3 large eggs
1 can (14-oz) sweetened condensed milk
1 1/4 cups water
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground nutmeg

Preheat oven to 425 degrees.

Reserve 1/2 cup of the coconut and toast the remaining until just lightly browned.

Bake pie shell for 8 minutes or until lightly browned.

While pie shell cools slightly, beat the eggs in a medium bowl; add the milk, water, vanilla, salt and nutmeg. Combine the mixture until well mixed; stir in the reserved coconut. Pour the mixture into the pie shell and sprinkle with the toasted coconut.

Bake 10 minutes then reduce the temperature to 350 degrees and continue baking approximately 30 minutes until a knife inserted near the center comes out clean.

Allow to cool before cutting.

Refrigerate any leftovers.

Note: File Photo

EASY CHEESE DANISH

2 cans refrigerated crescent rolls

Filling:
2 pkg (8-oz each) cream cheese, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract

Topping:
1/2 cup sugar
1/2 cup melted butter
1 tsp ground cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees.
Spray a 9 x 13-inch glass dish with nonstick cooking spray.

Open 1 can of rolls and press seams together to make 1-piece of dough that covers bottom of prepared pan.

Combine the filling ingredients and spread over the dough.

Prepare the other can of crescent rolls just like the first can and place over the filling.

Combine the topping mixture and place over the top layer of crescent rolls.

Bake at 350 degrees for 30 minutes.

Note: This is a file photo for 

reference only.

LIME CILANTRO DIP

16-oz (2 cups) sour cream

4 green onions, chopped fine
1/4 cup fresh-squeezed lime juice
2 tbsp minced fresh cilantro
1/2 tsp garlic powder

Combine all ingredients together in a small bowl. Chill until serving time.

Serve with chips, crackers, buffalo wings, jalapeno poppers, etc.

Note: File Photo

OLD GERMAN GREEN BEAN SOUP

This recipe is older than my children and I am now a grandmother with a married granddaughter. This recipe is from my old fashion recipe collection.

2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk

Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.

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CORN-SQUASH CASSEROLE

2 cups yellow summer squash

1/2 cup water
1 egg
2/3 cup milk
1 can corn, cream style
1/2 cup cracker crumbs
1/2 tsp seasoned salt
salt & pepper to taste
2 tbsp sugar
2 tbsp butter

Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid over all. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings.

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Note: This is one of the recipes from my old fashion recipe collection.

EASY CHILI DIP

2 cans (15-oz each) chili without beans

2 lb Velveeta cheese, cubed into small cubes
1 tsp chili powder

Combine all ingredients in a slow cooker and stir to mix well. Cook on high setting for 30 minutes to 1 hour until cheese melts. Stir again to be sure cheese is blended into the chili. Turn heat to low and serve directly from the crock pot, if desired. If serving in a dish, serve warm.

Serve with tortilla or corn chips for dipping.

file photo of a similar recipe

PICKLED RED ONION

1 medium to large red onion

1/2 cup distilled white vinegar
1 cup water
1 tsp sugar
pinch of salt

In a saucepan, combine all ingredients; bring to a boil and simmer for 1 minute.

Pour onion and juices into a heatproof bowl or jar and cover. Refrigerate until ready to use.

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SQUASH DRESSING

2 (6-OZ) pkgs Mexican cornbread

2 lbs yellow squash, sliced

2 cups water

1/2 cup butter

1 cup chopped onion

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup sliced green onions

1 can cream of chicken soup

2 cups milk

1/2 tsp salt

1/4 tsp pepper

Bake cornbread as directed. Cool, crumble and set aside. Combine squash and water in a large pan. Bring to a boil, cover, reduce heat and simmer 8 minutes or until tender; drain and set aside.

In a large skillet over medium-high heat, melt butter. Add onion, celery, green pepper, and green onions. Cook, stirring constantly until tender.

Combine cornbread, squash, onion mixture soup, milk, salt and pepper. Spoon into a lightly greased or sprayed 11 x 7 x 1 1/2-inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated through.

file photo not this exact recipe

BAKED NOODLE-GROUND BEEF DISH

This is just another old casserole recipe from my young days in Southern Indiana.  Quick, easy, and tasty was in style 60 years ago and it is still so today!

1 1/2 lb ground beef
1 small onion, chopped
1 pkg (6-oz) egg noodles, cooked as directed on pkg and drained
1 green bell pepper, chopped
1 can whole kernel corn, drained
1/2 block Cracker barrel cheese
1 can tomato soup
3/4 soup can of water
salt and pepper to taste
1/2 tsp chili powder

While the noodles cook, brown the ground beef in a skillet with the onion.  When beef is no longer pink, drain.

In a large mixing bowl combine the cooked noodles, ground beef and onion, bell pepper, corn, half of the cheese, and mix together well.  Add the soup, water, salt, pepper, and chili powder.  Pour the mixture into a buttered baking dish, shred remaining cheese over the top, and bake at 350 degrees for 25 to 30 minutes until bubbly

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AVOCADO AND CORN SALSA

1 tbsp lime zest

1/4 cup fresh lime juice
2 tbsp canola or olive oil
1 tsp Dijon mustard
1/4 tsp crushed dried red pepper
2 cups fresh (or frozen, thawed) corn kernels
1 cup halved grape tomatoes
1 small avocado, peeled and diced
1/3 cup diced red onion
2 tbsp chopped fresh basil
2 tbsp chopped fresh cilantro
salt and pepper to taste

In a large bowl, whisk together the lime zest, lime juice, oil, mustard, and red pepper. Stir in the remaining ingredients until mixed together.

Yield: 6 servings

Note: File photo

HOMEMADE CONEY SAUCE

This is the recipe an old local family-owned restaurant in my childhood hometown used for their coney sauce. Several years ago, the restaurant closed. I was saddened to see it go. I am in my 70s and remember hearing the story of how I grabbed my mother's vanilla coke when I was a baby and dumped it in her lap at said restaurant.

hamburger meat (desired amount)
lots of finely chopped celery and onion
Brown the above together and add several dashes of soy sauce, 2 pinches of sugar, and 1 can of tomato soup, undiluted.

Simmer mixture for at least 30 minutes Stir often to keep from burning. This mixture freezes.

The picture below is a file photo but it reminds me, as best my childhood memories hold, of that sauce.

APPLE DIP

 

1 brick (8-oz) cream cheese, softened

1/3 cup brown sugar
1 tsp vanilla extract

Combine all three ingredients and mix well. Chill.

Serve with apple slices.

Yield: 1 1/3 cups

Note: This is a file photo.

 

EASY PECAN DATE BARS

1 pkg (2-layer size) white cake mix

1 egg
1/3 cup butter

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

In a medium bowl, cut the butter into the dry cake mix using a pastry blender or two knives until the mixture is crumbly. Add the egg and mix well - mixture will remain crumbly. Pat mixture onto the bottom of the prepared baking pan.

Topping:
1 pkg (8-oz) chopped dates
1 1/2 cups chopped pecans
1 cup water
1/2 tsp vanilla
powdered sugar for dusting top

Combine the dates, pecans, and water in a medium saucepan; bring mixture to a boil. Reduce the heat and simmer until thickened, stirring constantly. Remove from the heat and stir in vanilla.

Spread the date mixture evenly over the crust.

Bake at 350 degrees for 25 to 30 minutes. Remove from oven and cool completely. Before cutting into bars, sprinkle the top with powdered sugar.

May be stored in an airtight container and redusted lightly with powdered sugar before serving.

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MEXICAN PAN PIZZA

2 1/2 cups biscuit baking mix (such as Bisquick)

1/2 cup yellow cornmeal
1/2 cup water
1/4 cup butter, melted
1 lb lean ground beef
1/2 cup chopped onion
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies, drained
2 tsp beef-flavored instant bouillon
1 tsp chili powder
1/4 tsp ground cumin
1 can (15-16 oz) refried beans
1 1/2 cups shredded Mexican-blend cheese
Garnishes: chopped tomatoes, shredded lettuce, sliced pitted ripe olives, additional cheese, etc to suit your taste

Preheat oven to 425 degrees.

In a medium bowl, combine the biscuit mix, cornmeal, water, and butter; mix together well. Pat dough on bottom and up sides of a greased 15 x 10-inch jellyroll pan.

Bake crust at 425 degrees for 10 minutes; remove from oven.

While crust bakes, brown the ground beef with the onion in a large skillet, stirring to break up; drain well. Return to skillet and stir in the tomato sauce, chilies, bouillon, chili powder, and cumin. Cook, stirring, until the bouillon is fully dissolved.

Spread the beans evenly over the baked crust; spoon beef mixture over the beans. Sprinkle the cheese overall.

Bake at 425 degrees for 10 minutes.

Remove from oven and garnish as desired before cutting into squares to serve.

Yield: 8 to 10 servings.

FILE PHOTO

HOT CHICKEN SALAD

2 tbsp melted butter

2 cups Corn Flakes
2 tbsp chopped pimento
3/4 cup Real Mayonnaise
2 cups cooked chicken, diced
3/4 cup diced celery
1/2 tsp salt

Pour the butter over the Corn Flakes, set aside.  Blend remaining ingredients. Put in a 1 1/2 qt. casserole; top with Corn Flakes. Bake 15 minutes at 300 degrees.

Note: This is an old recipe from a childhood friend of my late mother's. You probably already know that I won't allow chicken to enter my mouth. But my mother who was diabetic enjoyed this salad without raising her blood sugar so I am posting it here.

Note: File Photo

PEANUT BUTTER COOKIES

1/3 cup vegetable shortening*

1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup creamy peanut butter
1 cup all-purpose flour
1/2 cup white whole-wheat flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.
Lightly grease 2 baking sheets or line them with parchment paper; set aside.

Beat together the shortening, sugars, egg, vanilla, and peanut butter until combined and smooth.

Add the flours, baking soda and salt to the peanut butter mixture; beat gently until well combined. This is a rather dry dough and may take some time to come together. This dough will be stiff. Drizzle with a little water only if absolutely necessary to get dough to be cohesive.

Drop by tablespoonfuls about 2-inches apart on the prepared pans. Use a fork to flatten each cookie to about 1/2-inch thickness, making criss-cross pattern with fork tines.

Bake at 350 degrees 12 to 16 minutes only until the edges start to brown, the tops will not be brown. Remove from oven and cool on wire rack.

Yield: Approximately 2 dozen cookies.

*May substitute 1/2 cup butter to make a softer cookie, if desired. That is not a misprint - sub 1/2 cup butter for 1/3 cup of shortening.

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