This is another item my mother clipped from the local newspaper many years ago. I'm glad she loved collecting recipes. I have enjoyed going through all these so much.
Wednesday, November 30, 2022
ZUCCHINI-CARROT FRITTERS
2 medium zucchini, grated
1 tsp salt
1 grated carrot
2 tablespoons diced onion
1 egg
1/2 cup flour
dash of black pepper
oil for frying
Add salt to the grated zucchini; let set 15 minutes. Drain zucchini and add carrots, onion, egg, flour and pepper; mix together well.
Heat oil in a large skillet. Drop mixture by tablespoosfuls into the hot oil. Brown on both sides. If you don't want to fry, you can cook on a George Forman type grill.
1 grated carrot
2 tablespoons diced onion
1 egg
1/2 cup flour
dash of black pepper
oil for frying
Add salt to the grated zucchini; let set 15 minutes. Drain zucchini and add carrots, onion, egg, flour and pepper; mix together well.
Heat oil in a large skillet. Drop mixture by tablespoosfuls into the hot oil. Brown on both sides. If you don't want to fry, you can cook on a George Forman type grill.
File Photo
Monday, November 28, 2022
SQUASH SPOON BREAD
This is another recipe from my vintage collection.
2 cups buttermilk
4 eggs, separated
2 cups butternut squash puree*
1/3 cup Parmesan cheese
1 cup cornmeal
1 tsp baking powder
1/4 tsp dried rosemary
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
Preheat oven to 350 degrees.
In a heavy-duty saucepan over medium-high heat, cook the buttermilk about 5 minutes or until bubbles appear, stirring often. DO NOT ALLOW TO BOIL! Remove from the heat. Mixture may appear curdled.
Lightly beat the egg yolks in a large mixing bowl then stir in the squash and the Parmesan.
In a small mixing bowl, combine the cornmeal with the baking powder, baking soda, rosemary, and salt. Stir this mixture into the squash mixture. Pour the warm buttermilk over all and whisk until smooth. Allow to stand about 15 minutes or until lukewarm.
Using a pastry brush, brush 1 tablespoon of the melted butter over the bottom and sides of a 12-inch cast iron skillet. Stir the rest of the melted butter into the lukewarm squash mixture.
Beat the egg whites at high speed until stiff peaks form. Carefully fold the egg whites into the squash mixture. Pour the mixture into the prepared skillet.
Bake at 350 degrees for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.
*If you don't have fresh squash, you can use 2 (12-oz) packages of frozen, thawed.
2 cups butternut squash puree*
1/3 cup Parmesan cheese
1 cup cornmeal
1 tsp baking powder
1/4 tsp dried rosemary
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
Preheat oven to 350 degrees.
In a heavy-duty saucepan over medium-high heat, cook the buttermilk about 5 minutes or until bubbles appear, stirring often. DO NOT ALLOW TO BOIL! Remove from the heat. Mixture may appear curdled.
Lightly beat the egg yolks in a large mixing bowl then stir in the squash and the Parmesan.
In a small mixing bowl, combine the cornmeal with the baking powder, baking soda, rosemary, and salt. Stir this mixture into the squash mixture. Pour the warm buttermilk over all and whisk until smooth. Allow to stand about 15 minutes or until lukewarm.
Using a pastry brush, brush 1 tablespoon of the melted butter over the bottom and sides of a 12-inch cast iron skillet. Stir the rest of the melted butter into the lukewarm squash mixture.
Beat the egg whites at high speed until stiff peaks form. Carefully fold the egg whites into the squash mixture. Pour the mixture into the prepared skillet.
Bake at 350 degrees for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.
QUICK AND EASY MEATBALL SUBS
1 pkg precooked frozen meatballs, slightly thawed
1 can tomato soup
1 soup can of water
1/2 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 cup shredded mozzarella cheese
Hero sandwich rolls
Shredded lettuce, if desired
In a medium saucepan, put the soup, water, garlic powder, basil, oregano, and pepper. Mix well and heat to almost boiling. Add the meatballs to the soup mixture and cook until heated through. Place meatballs in sandwich rolls, spoon some sauce over meatballs, and sprinkle the shredded cheese over the meatballs. Top with shredded lettuce, if desired.
1 soup can of water
1/2 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 cup shredded mozzarella cheese
Hero sandwich rolls
Shredded lettuce, if desired
In a medium saucepan, put the soup, water, garlic powder, basil, oregano, and pepper. Mix well and heat to almost boiling. Add the meatballs to the soup mixture and cook until heated through. Place meatballs in sandwich rolls, spoon some sauce over meatballs, and sprinkle the shredded cheese over the meatballs. Top with shredded lettuce, if desired.
file photo used for reference only
Sunday, November 27, 2022
GRILLED LIME-TERIYAKI SHRIMP
This is a quick recipe, but the shrimp need to marinate for 1 hour before grilling.
3 tbsp lime juice
2 tbsp olive oil
2 tbsp reduced-sodium teriyaki sauce
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
6 drops hot pepper sauce
6 uncooked jumbo shrimp, peeled and deveined
Combine the lime juice, olive oil, teriyaki sauce, balsamic vinegar, mustard, garlic powder, and hot pepper sauce in a large zip-top bag. Add shrimp to the bag, seal bag and turn to coat the shrimp. Refrigerate up to 1 hour, turning occasionally.
To grill the shrimp, coat grill rack with nonstick cooking spray before lighting. Drain shrimp and discard the marinade. Thread shrimp onto 2 metal or soaked wooden skewers. Grill, covered, over medium heat or you can broil 4-inches from heat, 3 to 4 minutes on each side or until the shrimp turn pink.
Note: This recipe is for 2 servings. Double recipe for 4, triple for 6, etc.
2 tbsp reduced-sodium teriyaki sauce
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
6 drops hot pepper sauce
6 uncooked jumbo shrimp, peeled and deveined
Combine the lime juice, olive oil, teriyaki sauce, balsamic vinegar, mustard, garlic powder, and hot pepper sauce in a large zip-top bag. Add shrimp to the bag, seal bag and turn to coat the shrimp. Refrigerate up to 1 hour, turning occasionally.
To grill the shrimp, coat grill rack with nonstick cooking spray before lighting. Drain shrimp and discard the marinade. Thread shrimp onto 2 metal or soaked wooden skewers. Grill, covered, over medium heat or you can broil 4-inches from heat, 3 to 4 minutes on each side or until the shrimp turn pink.
Note: This recipe is for 2 servings. Double recipe for 4, triple for 6, etc.
Note: File Photo
Saturday, November 26, 2022
EASY CHICKEN CORDON BLEU CASSEROLE-STYLE
This recipe is from my old fashion/vintage recipe collection.
Do you remember how exciting it was when we were able to buy stuffing mix? The possibilities for its use were many and using it as toppings became a popular one. It really adds a tasty crunch to this chicken casserole.
1 pkg (6-oz) stuffing mix for chicken, prepared as package directs
1 can cream of chicken soup
1 tbsp Dijon or spicy brown mustard (Your taste preference)
1 lb boneless skinless chicken breasts, cut into bite-size chuncks
3 cups small broccoli florets
12 slices very thin smoked ham, chopped
6 thin slices Swiss cheese
Preheat oven to 375 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray and set aside.
Mix the cream of chicken soup and mustard together in a medium mixing bowl until smooth. Add the chicken pieces to the soup mixture. Stir in the broccoli and ham. Spoon into the prepared casserole dish and top with the slices of cheese. Spread the prepared stuffing over the top of the casserole.
Bake at 375 degrees around 35 minutes or until casserole is bubbly, heated through and chicken is fully cooked.
Yield: 6 servings
Yield: 6 servings
file photo
Yield: 6 servings
TASTY SMOOTHIES
These smoothies are great for a quick breakfast or anytime you want a milkshake but realize you should do something healthier.
1 cup fat-free milk
1/4 cup orange juice
2 tbsp vanilla yogurt
1 tbsp honey
1 small banana, sliced and frozen
2/3 cup frozen blueberries
1/2 cup chopped peeled mango, frozen
1/4 cup frozen unsweetened peach slices
In a blender container, combine all the ingredients, cover and process until smooth. Pour into chilled glasses and serve immediately.
Yield: 4 servings of 3/4 cup each = 107 calories, 24 g carbs, 3 g protein OR 2 servings of 1 1/2 cups each = 214 calories, 48 g carbs, 6 g protein
1/4 cup orange juice
2 tbsp vanilla yogurt
1 tbsp honey
1 small banana, sliced and frozen
2/3 cup frozen blueberries
1/2 cup chopped peeled mango, frozen
1/4 cup frozen unsweetened peach slices
In a blender container, combine all the ingredients, cover and process until smooth. Pour into chilled glasses and serve immediately.
Yield: 4 servings of 3/4 cup each = 107 calories, 24 g carbs, 3 g protein OR 2 servings of 1 1/2 cups each = 214 calories, 48 g carbs, 6 g protein
Friday, November 25, 2022
CHEESE-BEAN CHOWDER
3 (15-oz each) cans navy beans*, drained
2 cups water
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley and/or shredded cheddar cheese for garnish, optional
In a large saucepan or a Dutch oven, combine drained beans, water, onion, celery, bouillon granules, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Discard bay leaf. Mash beans slightly with a fork. Stir in milk and process cheese spread. Cook and stir until process cheese spread melts and the soup is heated through. Ladle into soup bowls and garnish with the parsley, if desired.
*Pinto beans work just as well--your preference.
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley and/or shredded cheddar cheese for garnish, optional
In a large saucepan or a Dutch oven, combine drained beans, water, onion, celery, bouillon granules, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Discard bay leaf. Mash beans slightly with a fork. Stir in milk and process cheese spread. Cook and stir until process cheese spread melts and the soup is heated through. Ladle into soup bowls and garnish with the parsley, if desired.
*Pinto beans work just as well--your preference.
clipart for reference
Thursday, November 24, 2022
HOMEMADE INTERNATIONAL COFFEE
1/3 cup instant cocoa mix
1/4 cup instant coffee powder or granules
4 cups boiling water
whipped cream for topping
In a heatproof container, mix the instant cocoa mix and the instant coffee until combined well. Pour the boiling water over the cocoa-coffee mix; stir until dissolved. Pour into 4 to 6 coffee cups, depending on size. Top each coffee with some whipped cream. Lightly dust with unsweetened cocoa, if desired.
4 cups boiling water
whipped cream for topping
In a heatproof container, mix the instant cocoa mix and the instant coffee until combined well. Pour the boiling water over the cocoa-coffee mix; stir until dissolved. Pour into 4 to 6 coffee cups, depending on size. Top each coffee with some whipped cream. Lightly dust with unsweetened cocoa, if desired.
clipart
Wednesday, November 23, 2022
BANANA AND ALMOND BUTTER TOAST
This recipe makes a simple and quick breakfast. And would you believe it has 5.6 grams of RS (resistant starch) the carb that can actually help you lose belly fat?
1 tbsp almond butter
1 slice rye bread (no substitutions to get the RS benefits)
1 not very ripe (that's important) banana, sliced
Toast the rye bread and spread with the almond butter. Top with the banana slices.
1 slice rye bread (no substitutions to get the RS benefits)
1 not very ripe (that's important) banana, sliced
Toast the rye bread and spread with the almond butter. Top with the banana slices.
Note: This is a file photo
Tuesday, November 22, 2022
EASY CRANBERRY STRAWBERRY SHORTCAKE
1 can (8-oz) whole berry cranberry sauce
1 pkg (10-oz) frozen strawberries in syrup, thawed
1/2 tsp lemon juice
6 purchased shortcakes
Whipped cream for garnish
In a bowl using a fork, break up the cranberry sauce; stir in the strawberries and lemon juice. To serve spoon the berry mixture onto the shortcakes. Top with whipped cream.
1 pkg (10-oz) frozen strawberries in syrup, thawed
1/2 tsp lemon juice
6 purchased shortcakes
Whipped cream for garnish
In a bowl using a fork, break up the cranberry sauce; stir in the strawberries and lemon juice. To serve spoon the berry mixture onto the shortcakes. Top with whipped cream.
file photo
Monday, November 21, 2022
GREEN BEAN-BELL PEPPER SAUTE
1 lb fresh or frozen green beans, cooked until tender OR 2 cans green beans, drained
1/2 medium red bell pepper, cut into strips
1/2 medium yellow bell pepper, cut into strips
1/2 small red onion, cut into thin slices
2 garlic cloves, minced
2 tbsp butter
salt to taste
1/4 tsp freshly ground black pepper
Melt the butter in a large nonstick skillet; add the green beans, pepper strips, onion, and garlic. Saute the vegetables, stirring frequently for 6 to 8 minutes or until tender. Season with salt to taste and sprinkle with the black pepper.
Serves: 8
Per serving: Approximately 45 calories, 2 g pro, 6 g carbs, 2 g fat, 25 mg sodium
Note: This is a great side dish for diabetics.
1/2 medium yellow bell pepper, cut into strips
1/2 small red onion, cut into thin slices
2 garlic cloves, minced
2 tbsp butter
salt to taste
1/4 tsp freshly ground black pepper
Melt the butter in a large nonstick skillet; add the green beans, pepper strips, onion, and garlic. Saute the vegetables, stirring frequently for 6 to 8 minutes or until tender. Season with salt to taste and sprinkle with the black pepper.
Serves: 8
Per serving: Approximately 45 calories, 2 g pro, 6 g carbs, 2 g fat, 25 mg sodium
Note: This is a great side dish for diabetics.
Note: File Photo
Sunday, November 20, 2022
FROZEN HOT CHOCOLATE
- 1 cup warmed milk (2% or higher)
- 2 hot chocolate packets
- 1/2 cup cold milk (2% or higher)
- 1/2 cup half & half cream
- 1/3 cup chocolate syrup
- 4 cups chopped ice
- Mix the two hot chocolate packets into the warmed milk.*
- Pour the chocolate milk, white milk, half & half, chocolate syrup and chopped ice into a blender.
- Blend on high speed for 20-30 seconds, or until the ice is completely blended and smooth.
- Pour into four glasses.
- Top with whipped cream and chocolate syrup.
- Serve immediately.
*I often do this step ahead of time, then place the chocolate milk into the refrigerator to cool. This helps keep the frozen hot chocolate as cold as possible. If you do this step, stir the chocolate milk before you add it to the blender because some chocolate will settle at the bottom of the cup.
Yield: 4 1-cup servings
Recipe and photo are by tastesof lizzyt
Saturday, November 19, 2022
ROQUEFORT CHEESE BALLS
This is another of the very old recipes from my late mother's collection. I found this on a very old newspaper clipping.
1/4 cup crumbled Roquefort cheese
1 tbs. salad dressing
1 3-oz. pkg. cream cheese, softened
paprika
Combine the Roquefort cheese, salad dressing, and cream cheese until well combined. Shape the mixture into 24 appetizer-size balls and roll in the paprika. Refrigerate until serving time.
To serve, remove from refrigerator and insert a thin pretzel stick into each cheese ball.
1 tbs. salad dressing
1 3-oz. pkg. cream cheese, softened
paprika
Combine the Roquefort cheese, salad dressing, and cream cheese until well combined. Shape the mixture into 24 appetizer-size balls and roll in the paprika. Refrigerate until serving time.
To serve, remove from refrigerator and insert a thin pretzel stick into each cheese ball.
The following is a file photo for reference.
APPLE AND CARROT SIDE DISH
1 1/2 cups (about 6 medium) diced carrots
2 cups water
1 tbsp butter
1/4 cup packed brown sugar
1 tbsp lemon juice
1/8 tsp ground cinnamon
1 cup diced peeled Granny Smith apple
1 tbsp cornstarch
2 tbsp cold water
In a medium saucepan, cook the diced carrots in the water until crisp tender; drain. Add the butter, brown sugar, lemon juice, and cinnamon; mix well. Stir in the apple; cover and simmer 10 minutes, stirring occasionally. Stir the cornstarch into the cold water until smooth and then stir into the carrot-apple mixture. Bring to a boil, cook while stirring for 1 minute or until thickened. Simmer, uncovered, for 2 minutes or until glazed while stirring constantly.
Yield: 4 servings
1 tbsp butter
1/4 cup packed brown sugar
1 tbsp lemon juice
1/8 tsp ground cinnamon
1 cup diced peeled Granny Smith apple
1 tbsp cornstarch
2 tbsp cold water
In a medium saucepan, cook the diced carrots in the water until crisp tender; drain. Add the butter, brown sugar, lemon juice, and cinnamon; mix well. Stir in the apple; cover and simmer 10 minutes, stirring occasionally. Stir the cornstarch into the cold water until smooth and then stir into the carrot-apple mixture. Bring to a boil, cook while stirring for 1 minute or until thickened. Simmer, uncovered, for 2 minutes or until glazed while stirring constantly.
Yield: 4 servings
Note: I've had this recipe and photo for many years. I think I got them from TOH.
Friday, November 18, 2022
EASY APPLE WALNUT CRISP
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
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, November 17, 2022
MAKE-AHEAD MASHED POTATO CASSEROLE
This casserole is not actually a quick recipe because of the baking time. However, it is an easy potato dish and who doesn't love a make ahead dish?
2 1/2 lb peeled and quartered potatoes
1/2 cup mayo-type salad dressing
8-oz cream cheese, softened
1 tsp onion powder
1/4 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
Paprika for garnish
Place the potatoes into a large saucepan and cover with water and bring to a boil. Reduce the heat to medium and cook approximately a hour half or until softened. Drain potatoes well.
Transfer the potatoes to a large mixing bowl and mash with electric mixer. As the potatoes are mashed, gradually add the salad dressing, cream cheese, onion powder, and garlic powder. Stir in the salt and pepper and mix until light and fluffy.
Lightly spray a 1 1/2 to 2-quart freezer-proof casserole dish with nonstick cooking spray. Transfer the mashed potatoes to the dish. Sprinkle the paprika over the top. Cover tightly and freeze.
To serve, remove casserole from freezer and allow to thaw. Bake thawed casserole at 350 degrees for approximately 1 hour or until heated through.
Garnish with a sprig of fresh herbs, if desired.
Yield: 10-12 servings
NOTE: To bake this casserole immediately after making (and not freezing), bake at 350 degrees for 40-45 minutes until heated through.
8-oz cream cheese, softened
1 tsp onion powder
1/4 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
Paprika for garnish
Place the potatoes into a large saucepan and cover with water and bring to a boil. Reduce the heat to medium and cook approximately a hour half or until softened. Drain potatoes well.
Transfer the potatoes to a large mixing bowl and mash with electric mixer. As the potatoes are mashed, gradually add the salad dressing, cream cheese, onion powder, and garlic powder. Stir in the salt and pepper and mix until light and fluffy.
Lightly spray a 1 1/2 to 2-quart freezer-proof casserole dish with nonstick cooking spray. Transfer the mashed potatoes to the dish. Sprinkle the paprika over the top. Cover tightly and freeze.
To serve, remove casserole from freezer and allow to thaw. Bake thawed casserole at 350 degrees for approximately 1 hour or until heated through.
Garnish with a sprig of fresh herbs, if desired.
NOTE: To bake this casserole immediately after making (and not freezing), bake at 350 degrees for 40-45 minutes until heated through.
PUMPKIN PIE SPICED SWEET POTATOES
This recipe will take an hour or a little more but over half that time is in the oven.
Ingredients
- 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
Instructions
- Preheat oven to 425°F and coat a baking sheet with oil or cooking spray.
- Place the sweet potatoes in a large bowl.
- 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.
- 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.
- Bake at 425°F for 20 minutes. Flip and bake for another 20 minutes.
- 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.
Wednesday, November 16, 2022
SLOPPY JOE SQUARES
1 lb lean ground beef
1 can (15.5 oz) sloppy joe sauce
2 cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls
2 cups shredded Cheddar cheese (8 oz)
1 tablespoon sesame seed
Heat oven to 350°F.
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in sauce. Heat to boiling, stirring occasionally.
Unroll 1 can of the dough, place in ungreased 13 x 9-inch (3-quart) glass baking dish. Press in bottom and 1/2-inch up sides of dish.
Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.
Yield: 8 servings
2 cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls
2 cups shredded Cheddar cheese (8 oz)
1 tablespoon sesame seed
Heat oven to 350°F.
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in sauce. Heat to boiling, stirring occasionally.
Unroll 1 can of the dough, place in ungreased 13 x 9-inch (3-quart) glass baking dish. Press in bottom and 1/2-inch up sides of dish.
Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese.Sprinkle with sesame seed.
Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.
Yield: 8 servings
Note: File Photo
Monday, November 14, 2022
TORTELLINI WITH BROCCOLI
1/2 cup water
1 jar (26-oz) your favorite pasta sauce
1 Tbsp Italian seasoning
1 pkg (9-oz) frozen spinach and cheese tortellini
1 pkg (16-oz) frozen broccoli florets
Place the water, pasta sauce and seasoning in a large saucepan and bring to a simmer. Add the tortellini and broccoli then cook, covered, while stirring occasionally for 10-12 minutes until pasta is cooked.
photo from Relisih
ONION & MUSHROOM GRILLED CHEESE SANDWICH
1 medium to large onion, thinly sliced
2 tbsp butter
1 cup sliced mushrooms
dash of salt
1 tsp berry-balsmic vinegar
4 slices medium thick sliced cheese of your choice
8 slices sourdough bread
1 tsp melted butter
In a skillet, melt the 2 tbsp butter and add onion. Saute the onion for about 10 minutes until onion is soft and golden brown. Stir in the mushrooms and cook for a couple of minutes more. Remove from heat. Sprinkle with a dash of salt and add vinegar. Place cheese on 4 slices of the sourdough bread. Top the cheese with the onion and mushroom mixture. Top with remaining sourdough bread slices. Brush bread with the melted butter and cook over medium heat in a skillet or griddle 2 to 3 minutes per side to melt cheese.
1 cup sliced mushrooms
dash of salt
1 tsp berry-balsmic vinegar
4 slices medium thick sliced cheese of your choice
8 slices sourdough bread
1 tsp melted butter
In a skillet, melt the 2 tbsp butter and add onion. Saute the onion for about 10 minutes until onion is soft and golden brown. Stir in the mushrooms and cook for a couple of minutes more. Remove from heat. Sprinkle with a dash of salt and add vinegar. Place cheese on 4 slices of the sourdough bread. Top the cheese with the onion and mushroom mixture. Top with remaining sourdough bread slices. Brush bread with the melted butter and cook over medium heat in a skillet or griddle 2 to 3 minutes per side to melt cheese.
Note: File Photo
Sunday, November 13, 2022
QUICK AND EASY CINNAMON-PECAN BISCUITS
1 tbsp butter, melted in a round cake pan
1 tsp ground cinnamon
1/3 cup sugar
1/4 cup chopped pecans
1 can refrigerated biscuits
Combine the cinnamon and sugar; sprinkle over the melted butter in the pan. Sprinkle the pecans over the sugar mixture and arrange the biscuits overall.
Bake according to the package directions on the biscuits. Remove from oven and invert onto a plate. Leave the pan in place for 2 to 3 minutes then gently remove. If any of the cinnamon/nut mixture remains in the pan, remove and place on biscuits.
1 tsp ground cinnamon
1/3 cup sugar
1/4 cup chopped pecans
1 can refrigerated biscuits
Combine the cinnamon and sugar; sprinkle over the melted butter in the pan. Sprinkle the pecans over the sugar mixture and arrange the biscuits overall.
Bake according to the package directions on the biscuits. Remove from oven and invert onto a plate. Leave the pan in place for 2 to 3 minutes then gently remove. If any of the cinnamon/nut mixture remains in the pan, remove and place on biscuits.
file photo not this exact recipe
RICE KRISPIES WONDER FUDGE
1/4 cup butter
1 tsp vanilla
1 pkg (6-oz) chocolate chips
1/4 cup corn syrup
1 1/2 cups powdered sugar
2 cups crispy rice cereal
Butter an 8-inch square baking pan or dish; set aside.
In a heavy saucepan over low heat, cook the butter, chocolate chips, and corn syrup together, stirring constantly until smooth. Remove mixture from the heat and stir in the vanilla. Add the powdered sugar and cereal stirring until evenly coated. Press the mixture into the prepared pan. Refrigerate until firm. Cut into small squares.
1 pkg (6-oz) chocolate chips
1/4 cup corn syrup
1 1/2 cups powdered sugar
2 cups crispy rice cereal
Butter an 8-inch square baking pan or dish; set aside.
In a heavy saucepan over low heat, cook the butter, chocolate chips, and corn syrup together, stirring constantly until smooth. Remove mixture from the heat and stir in the vanilla. Add the powdered sugar and cereal stirring until evenly coated. Press the mixture into the prepared pan. Refrigerate until firm. Cut into small squares.
Note: File Photo
Saturday, November 12, 2022
HOMEMADE CREAMY ITALIAN DRESSING
1/3 c. low-fat mayonnaise (I use olive oil mayonnaise)
1/2 c. water
2 tbsp. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic salt or powder
1/2 tsp. oregano
parsley to taste
Combine all ingredients. Shake well. Keep refrigerated.
2 tbsp. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic salt or powder
1/2 tsp. oregano
parsley to taste
Combine all ingredients. Shake well. Keep refrigerated.
file photo
COUSCOUS CONFETTI
1 cup vegetable broth
1 cup uncooked couscous
1 can (15-oz) rinsed and drained black beans
3/4 cup whole kernel corn (canned drained or frozen thawed)
1 medium red bell pepper, diced
5 or 6 chopped green onions
1/4 cup minced fresh cilantro*
DRESSING:
2 tablespoons + 1 teaspoon olive oil
2 tablespoons lime juice
1 1/2 teaspoon red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon salt
dash of fresh ground black pepper
1/4 cup chopped pecans, optional
Bring the vegetable broth to a boil in a large saucepan. Stir in couscous, remove from heat, cover and allow to set for 5 to 10 minutes or until all the broth is absorbed.
When broth is absorbed, fluff couscous with a fork. Stir in the black beans, corn, bell pepper, green onions, and cilantro.
1 can (15-oz) rinsed and drained black beans
3/4 cup whole kernel corn (canned drained or frozen thawed)
1 medium red bell pepper, diced
5 or 6 chopped green onions
1/4 cup minced fresh cilantro*
DRESSING:
2 tablespoons + 1 teaspoon olive oil
2 tablespoons lime juice
1 1/2 teaspoon red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon salt
dash of fresh ground black pepper
1/4 cup chopped pecans, optional
Bring the vegetable broth to a boil in a large saucepan. Stir in couscous, remove from heat, cover and allow to set for 5 to 10 minutes or until all the broth is absorbed.
When broth is absorbed, fluff couscous with a fork. Stir in the black beans, corn, bell pepper, green onions, and cilantro.
In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt, and pepper with a wire whisk until well blended. Place couscous mixture into a large bowl and drizzle with the dressing, tossing to coat. Sprinkle the chopped pecans over the top, if using.
This is a file photo of a similar recipe.
Used for reference only.
Friday, November 11, 2022
PEANUT BUTTER CREAM CHEESE PIE
1 pkg (8-oz) cream cheese, cut-up
1/2 cup peanut butter
1 cup sifted powdered sugar
2 tbsp milk
1 carton (4-oz) frozen whipped topping, thawed
1 chocolate crumb pie shell
coarsely chopped peanuts, optional
chocolate shavings for garnish, optional
In a large mixer bowl, combine cream cheese and peanut butter; beat with an electric mixer till combined. Add the powdered sugar and milk to the cream cheese mixture; beat until combined. Fold in the whipped topping. Spoon the filling into the pie shell. Sprinkle with the chopped peanuts and/or shaved chocolate, if desired. Cover and chill in the freezer for 15 minutes before serving.
1 cup sifted powdered sugar
2 tbsp milk
1 carton (4-oz) frozen whipped topping, thawed
1 chocolate crumb pie shell
coarsely chopped peanuts, optional
chocolate shavings for garnish, optional
In a large mixer bowl, combine cream cheese and peanut butter; beat with an electric mixer till combined. Add the powdered sugar and milk to the cream cheese mixture; beat until combined. Fold in the whipped topping. Spoon the filling into the pie shell. Sprinkle with the chopped peanuts and/or shaved chocolate, if desired. Cover and chill in the freezer for 15 minutes before serving.
Note: File Photo
Thursday, November 10, 2022
SUNDAY GLAZED CARROTS
6 to 8 medium carrots
1/4 cup butter
1/2 cup brown sugar
1/4 cup cold water
1 tbsp cornstarch
1/2 cup pecans, coarsely chopped, optional
Wash and cut carrots into 1/2-inch slices. Place in 1 1/2-quart casserole with butter and brown sugar. Cover and cook in the microwave for 10 minutes. Mix water and cornstarch until smooth. Stir cornstarch mixture into the carrots. Add pecans, if using. Cover and continue cooking about 5 more minutes.
1/2 cup brown sugar
1/4 cup cold water
1 tbsp cornstarch
1/2 cup pecans, coarsely chopped, optional
Wash and cut carrots into 1/2-inch slices. Place in 1 1/2-quart casserole with butter and brown sugar. Cover and cook in the microwave for 10 minutes. Mix water and cornstarch until smooth. Stir cornstarch mixture into the carrots. Add pecans, if using. Cover and continue cooking about 5 more minutes.
Note: File Photo
Wednesday, November 9, 2022
TUNA MELTS
8-oz jar pasteurized process cheese spread
1/4 cup mayonnaise
12 1/2-oz can tuna, drained and flaked
8-oz can sliced water chestnuts, drained and chopped
2 tbsp snipped dried chives
4 English muffins, split and toasted
Combine 1/2 cup of the process cheese spread and the mayonnaise. Stir in the tuna, water chestnuts, and chives. Spread the mixture on the English muffin halves. Place on the unheated rack of a broiler pan. Broil 4-inches from the heat about 3 minutes or until heated through. Top each with a dollop of the remaining cheese spread. Broil for 30 to 60 seconds more or until the cheese spread melts.
12 1/2-oz can tuna, drained and flaked
8-oz can sliced water chestnuts, drained and chopped
2 tbsp snipped dried chives
4 English muffins, split and toasted
Combine 1/2 cup of the process cheese spread and the mayonnaise. Stir in the tuna, water chestnuts, and chives. Spread the mixture on the English muffin halves. Place on the unheated rack of a broiler pan. Broil 4-inches from the heat about 3 minutes or until heated through. Top each with a dollop of the remaining cheese spread. Broil for 30 to 60 seconds more or until the cheese spread melts.
Note: File Photo
Tuesday, November 8, 2022
THE QUICKEST STRAWBERRY SHORTCAKE
1 frozen pound cake, thawed
1 tub (16 oz) frozen whipped topping, thawed
1 pint fresh strawberries
Cut the pound cake in half horizontally. Spread half of the whipped topping on the cut side of the bottom half. Reserve 6 strawberries with the stems still attached. Thinly slice the remaining strawberries and place atop the whipped topping. Place the top half of the cake over the strawberries. Spread the top with more of the whipped topping and place the strawberries with the stems on the top as garnish.
1 pint fresh strawberries
Cut the pound cake in half horizontally. Spread half of the whipped topping on the cut side of the bottom half. Reserve 6 strawberries with the stems still attached. Thinly slice the remaining strawberries and place atop the whipped topping. Place the top half of the cake over the strawberries. Spread the top with more of the whipped topping and place the strawberries with the stems on the top as garnish.
Note: File Photo
Monday, November 7, 2022
CHICKEN APPLE WALNUT SALAD
This recipe becomes quick and easy when you use leftover chicken, purchase a prepared rotisserie chicken or buy deli chicken thick sliced and dice.
3 cups cooked chicken, diced or shredded
1/2 cup chopped toasted walnuts
1 red apple, cored and diced
1/2 cup mayonnaise
1/4 cup sour cream
2 green onions, thinly sliced
1 or 2 stalks celery, thinly sliced
fresh ground black pepper, to taste
Large lettuce leaves, if desired
In a large bowl combine the mayonnaise and sour cream; add black pepper to suit your taste. Add the chicken, celery, and green onions. Mix to coat chicken. Toss in the apple and walnuts until coated. Serve on the lettuce leaves, if desired. Or serve on your favorite bread.
1/2 cup chopped toasted walnuts
1 red apple, cored and diced
1/2 cup mayonnaise
1/4 cup sour cream
2 green onions, thinly sliced
1 or 2 stalks celery, thinly sliced
fresh ground black pepper, to taste
Large lettuce leaves, if desired
In a large bowl combine the mayonnaise and sour cream; add black pepper to suit your taste. Add the chicken, celery, and green onions. Mix to coat chicken. Toss in the apple and walnuts until coated. Serve on the lettuce leaves, if desired. Or serve on your favorite bread.
This is a file photo
Sunday, November 6, 2022
SOUR CREAM CORN MUFFINS
1 pkg (14-oz) corn muffin mix
1/4 tsp salt
2 tbsp honey
1/4 tsp cinnamon
1/3 cup butter, melted
2 large eggs
1/2 cup sour cream
1/4 tsp vanilla extract
Preheat oven to 375 degrees.
Spray about 18 muffin cups with nonstick cooking spray; set aside.
In a mixing bowl, combine the muffin mix, salt, honey, and cinnamon.
In another bowl, whisk together the butter, eggs, sour cream and vanilla extract. Pour into the dry ingredients and mix just until well combined.
Bake at 375 degrees 15 to 18 minutes or until browned and baked through.
2 tbsp honey
1/4 tsp cinnamon
1/3 cup butter, melted
2 large eggs
1/2 cup sour cream
1/4 tsp vanilla extract
Preheat oven to 375 degrees.
Spray about 18 muffin cups with nonstick cooking spray; set aside.
In a mixing bowl, combine the muffin mix, salt, honey, and cinnamon.
In another bowl, whisk together the butter, eggs, sour cream and vanilla extract. Pour into the dry ingredients and mix just until well combined.
Bake at 375 degrees 15 to 18 minutes or until browned and baked through.
file photo
Saturday, November 5, 2022
ORANGE JULIUS-STYLE DRINK
1 can (6-oz) frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tsp vanilla extract
5 to 6 large ice cubes
Put all ingredients into a blender container. Blend approximately 30 seconds or so to a frozen drink consistency.
Yield: 6 cups
1 cup water
1/2 cup sugar
1 tsp vanilla extract
5 to 6 large ice cubes
Put all ingredients into a blender container. Blend approximately 30 seconds or so to a frozen drink consistency.
Yield: 6 cups
Note: File Photo
Friday, November 4, 2022
FETTUCCINE with CREAMY ZUCCHINI SAUCE
A simple but delicious pasta dish ready in about 20 minutes.
12 oz fettuccine
2 tbsp olive oil
1 1/4 lbs zucchini and/or yellow squash
1 large garlic clove
8 oz ricotta cheese
salt to taste
fresh ground black pepper to taste
grated Parmesan cheese for garnish, optional
Cook the fettuccine according to the package directions. When draining the pasta, save 1/2 cup of the liquid. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Cut the zucchini in half lengthwise then cut into half-moon slices about 1/4-inch thick. Mince the garlic. Add half the zucchini to the skillet, flat side down, flat in the skillet. Cook until browned, 2 to 3 minutes, then turn and cook the other side a minute or two. Remove to a plate. Add more oil to skillet if needed and repeat the zucchini cooking process with the other half of the squash; add the garlic. Transfer these zucchini and garlic to the plate, also. Turn off the heat then add the 1/2 cup of the pasta water and the ricotta cheese to the skillet. Stir to dislodge and browned bits of zucchini from the skillet. Season with salt and pepper to suit your taste. (It is okay if the ricotta looks a little curdled.) Pour the drained fettuccine, vegetables and any juice that has accumulated on the plate, back into the skillet. Stir gently to combine all the ingredients together. Sprinkle pasta with the Parmesan cheese, if desired.
2 tbsp olive oil
1 1/4 lbs zucchini and/or yellow squash
1 large garlic clove
8 oz ricotta cheese
salt to taste
fresh ground black pepper to taste
grated Parmesan cheese for garnish, optional
Cook the fettuccine according to the package directions. When draining the pasta, save 1/2 cup of the liquid. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Cut the zucchini in half lengthwise then cut into half-moon slices about 1/4-inch thick. Mince the garlic. Add half the zucchini to the skillet, flat side down, flat in the skillet. Cook until browned, 2 to 3 minutes, then turn and cook the other side a minute or two. Remove to a plate. Add more oil to skillet if needed and repeat the zucchini cooking process with the other half of the squash; add the garlic. Transfer these zucchini and garlic to the plate, also. Turn off the heat then add the 1/2 cup of the pasta water and the ricotta cheese to the skillet. Stir to dislodge and browned bits of zucchini from the skillet. Season with salt and pepper to suit your taste. (It is okay if the ricotta looks a little curdled.) Pour the drained fettuccine, vegetables and any juice that has accumulated on the plate, back into the skillet. Stir gently to combine all the ingredients together. Sprinkle pasta with the Parmesan cheese, if desired.
Note: File Photo
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