EASY MINIATURE PIZZAS

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

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

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

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

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

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QUICK BAKED CHILI WITH CORN

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

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

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

Yield: 4 to 6 servings

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15 MINUTE DOUBLE CHOCOLATE FUDGE

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

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

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

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

To store, cover loosely and keep at room temperature.

Yield: approximately 2 1/2 lbs

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CHOCOLATE COATED CRISPIX PARTY MIX

9 cups Crispix cereal

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

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

Lay out a large sheet of waxed paper.

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

File photo not exact recipe.

QUICK AND EASY CHICKEN-BROCCOLI DIVAN

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

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

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

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

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

Yield: 8 servings

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

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EASY ORANGE BUNDT CAKE

1 box (2-layer size) vanilla cake mix

Orange juice

Orange zest

1 cup powdered sugar.

mandarin oranges, well drained, for garnish, optional

Prepare cake mix as directed on the box substituting 1/2 cup milk and whatever orange juice it takes to meet the cake mix directions amount of liquid. 

Spray or grease a bundt pan and spread mixture evenly in the pan.

Bake according to the mix directions.

Remove cake from oven and cool in pan on a wire rack about 5-10 minutes. You can lightly shake pan to see if cake is loosened from the sides.  Turn cake out onto a cake plate. Allow to cool.

When cake is cool, mix the powdered sugar with 1 tablespoon of orange juice until smooth. If necessary, add more orange juice 1 teaspoon at a time until you get the consistency you need.

Garnish the top or around the bottom with the mandarin oranges, if using.

file photo for reference

CREAM CHEESE FETTUCCINI ALFREDO

1 brick (8-oz)cream cheese

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

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

 File Photo from Sargento.

CREAMY CHILI DIP

1 pkg (8-oz) cream cheese, softened

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

Preheat oven to 350 degrees.

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

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SALTED PEANUT COOKIES

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

Preheat oven to 375 degrees.

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

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

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SOUTHERN PLATE'S CANYON CASSEROLE

I got this recipe from Southern Plate around 10+ years ago.

Ingredients

• 1 pound ground beef
• 1 ounce pkg taco seasoning
• 14.5 ounce can diced tomatoes, undrained
• 14.5 ounce can whole kernel corn, drained
• ½ cup water
• 1 large egg
• 1 cup Martha White Self Rising White Buttermilk Corn Meal Mix (can use yellow self rising corn meal mix)
• ½ cup milk
• 2 tablespoons vegetable oil
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400. Spray an 8 inch baking dish with cooking spray and set aside.
2. Brown ground beef in large skillet until fully cooked. Drain off any grease. Add in Taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking dish.
3. In small bowl, stir together corn meal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto top of meat mixture in baking dish.
4. Bake for 30-35 minutes or until golden brown on top.

Southern Plate's Photo

DR. BERG'S MOUSSE

 Eric Berg, DC, author of the bestselling Healthy Keto plan, says a sweet meal-ender ensures you won't feel deprived. 

3 oz cream cheese, softened

1/2 cup heavy cream

2 tsp vanilla extract

1/4 cup powdered zero-calorie sweetener, such as allulose or monk fruit

2 Tbs cocoa powder

1 pinch salt

With mixer, beat cream cheese until fluffy. Add cream and vanilla; beat on low until combined. Add sweetener, cocoa and salt. Beat on high until light and fluffy, about 3 minutes.

Top with some fresh berries, if desired.

Yield: 2 servings, about 5 carbs each

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QUICK EASY BLACKBERRY CRUMB BARS

1 2-layer pkg yellow cake mix

1 stick butter, melted

2 cups blackberry jam

Preheat oven to 350 degrees.

In a mixing bowl, combine the cake mix and melted butter until well combined. Press half the mixture into the bottom of a 9x13-inch baking pan. Spread the blackberry jam over the crumb mixture. Sprinkle the reserved half of the crumb mixture over the top.

Bake at 3350 degrees for 25 minutes.

file photo for reference

PATRIOTIC POPCORN BALLS

 Labor Day Weekend is just around the corner. These patriotic popcorn balls make an excellent treat on patriotic holidays.

3 tbsp butter

40 marshmallows

9 cups popped popcorn

1/2 cup Red Hots candy

1/4 cup blue star sprinkles

In a pan over medium-low heat, cook butter and marshmallows, stirring, until melted. Remove from the heat. 

Place popped corn in a large heatproof bowl and pour the hot butter mixture over the corn, stir to coat. Allow to cool for 5 minutes then stir in the Red Hots and stars. Coat hands generously with nonstick cooking spray and shape mixture into balls.

Quantity of balls depends on size.

Note: If you do not have the Red Hots and/or star sprinkles, you can use red and blue candies.

file photo for reference

BEAN 'N BACON SALAD

2 cans (16-oz each)whole green beans, drained

1/2 cup chopped red onion
1/3 cup canola oil
1/4 cup vinegar
1/2 tsp salt
1/4 tsp pepper
4 hard-boiled eggs, chopped
1/4 cup mayonnaise
1 tsp yellow mustard
2 tsp vinegar
1/4 tsp salt
4 slices bacon, crisply fried and crumbled
Crisp salad greens
Paprika

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

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

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

Betty Crocker Photo

GRILLED TURKEY BURGERS

1 1/4 lbs ground turkey (read label, no skin)

1/2 cup fresh breadcrumbs

1 tbsp minced thyme

1 tsp minced garlic

Combine mixture in a mixing bowl until well blended. Shape into 4 equal patties. Grill on an outside grill or an electric one indoors. Be sure to cook until the meat is cooked through!

Topping ideas: grilled pineapple slices, cole slaw, salsa, the usual burger toppings, etc.

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TASTY MICROWAVE CARAMEL CORN

 

2 tbsp corn syrup

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

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

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

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HOMEMADE CRANBERRY-ORANGE RELISH

With the supply chain problems, low grocery shelves, etc start watching soon for the fresh cranberries to start showing up. Here is a great homemade relish from Paula Deen, with some Linda tweaks, to enjoy with poultry, pork, etc. Note: This recipe needs to chill 4 hours before serving.

1 pkg (12-oz) fresh cranberries

1/2 cup brown sugar

2 tsp orange zest

1/2 cup orange juice

1 tsp cinnamon

1/2 tsp kosher salt

1/4 cup toasted sliced almonds

1/3 cup chopped pecans

In a 2-quart saucepan, mix together the cranberries, sugar, zest, juice, cinnamon and salt. Bring to a boil over medium-high heat. Reduce heat and cook, stirring, until mixture thickens, about 20 minutes. Remove from heat and add the nuts. Allow to cool, transfer to a bowl with a lid and chill for 4 hours.

Garnish as desired before serving.

Yield: 8 servings

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RHUBARB GINGER FOOL

4 cups fresh rhubarb, cut into 1/4-inch slices

3/4 cup sugar
1/4 cup water
1 tsp grated fresh ginger
1/2 cup whipping cream

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

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

Yield: 6 servings.

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BROCCOLI RITZ CASSEROLE

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

Preheat oven to 375 degrees.

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

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GREEN BEAN AND TOMATO CASSEROLE

1 1/2 lb fresh green beans, washed and trimmed

2 medium red onions, sliced thin
2 tsp butter
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp dried thyme
1 pint cherry tomatoes, halved
1/2 tsp freshly ground black pepper

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

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

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

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

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HOT SPICED POMEGRANATE TEA

4 tea bags

2 cinnamon sticks

10 whole cloves

4 cups pomegranate juice

4 cups apple cider

Optional garnishes: cinnamon sticks, thin orange slices

In a large pan, bring 4 cups of water to a boil. Remove from the heat and add the tea bags, cinnamon sticks and cloves. Cover and allow to steep 20 minutes. Strain, return tea to the pot and discard the solids. Stir in the pomegranate juice and the apple cider. Cook mixture over medium-low heat for 10 minutes. Reduce heat to low to keep warm. Garnish with the cinnamon sticks and/or orange slices, if desired.

Yield: 6 servings

file photo for reference only

not this exact recipe

TRI-COLOR PASTA SALAD

1 pkg (16-oz) fusilli pastam uncooked

1 lemon

1/4 cup olive oil

2 tbsp flaxseed oil

1 tsp Dijon mustard

Cherry tomatoes

Cubed cooked ham

diced bell pepper, red preferably

1 pkg frozen peas, thawed and drained

sliced green onion

In a large bowl, grate 1/2 teaspoon of the lemon zest and squeeze the juice from the lemon. Add both oils to the bowl and combine with the lemon. Add the mustard and salt. Set aside.

Cook pasta according to package directions; drain. Add pasta and the remaining ingredients to the bowl with the oils and lemon. Toss mixture until combined.

Yield: 8 servings.

Note: The oils in this salad are good for the brain.

photo for refference only

not this exact recipe

GRUYERE CHEESE-APPLE SPREAD

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

1 pkg (8-oz) cream cheese, softened
1 cup shredded Gruyere cheese
1 tbsp milk
2 tsp prepared mustard

1/3 cup shredded peeled apple

2 tbsp finely chopped pecans
2 tsp chopped chives

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

file photo gruyere cheese

GRILLED CHILI CORN

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

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

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

rile photo for reference only

CARAMEL APPLE CHEESECAKE JARS

 

8 ounces cream cheese, softened

1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups Cool Whip
1 1/2 cups apple pie filling (homemade or store bought)
2 tablespoons caramel sauce
1 cup graham crackers, crushed
2 tablespoons butter, melted

In a large bowl, beat cream cheese, sugar and vanilla extract. Once combined, fold in cool whip. Scoop into a piping back or ziplock bag with a corner cut off, to make layering easier.

In a second bowl, mix together apple pie filling and caramel sauce. Scoop into a piping bag or ziplock bag with a corner cut off to make layering easier.

In a third bowl, combine crushed graham crackers and butter. Mix until it is the consistency of wet sand.

In a mason jar (or any any glass jar/cup) build your cheesecake: 1 layer graham cracker crust, 1 layer cheesecake mixture, 1 layer apple pie filling. Continue this pattern until you reach the top. Cover the top with a dash of caramel sauce and a thin layer of crushed graham crackers. Flatten.

Serve and enjoy!  

Note: I got this recipe and photo from a cousin.

PB&J DESSERT

For the PB&J lover in your family!

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

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

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

*Or your favorite jelly or preserves.

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CREAMY TUNA RICE

1 cup water
1/2 cup milk
1/2 tsp dill weed (optional)
1/4 tsp salt
6 slices American cheese
1 1/2 cups instant long-grain rice, uncooked
1 large can (9 to 12-oz) tuna, drained
2 tbsp chopped parsley, optional

In a medium saucepan bring the water, milk, dill, and salt to a boil over medium heat. Add the cheese, cooking and stirring until the cheese is melted.

Stir in the rice, tuna, and parsley. Cover and remove from the heat. Let stand for 5 minutes until the liquid is absorbed. Stir before serving.

Recipe and photo from Kraft Foods.

TUNA SPAGHETTI

 

1 lb dry spaghetti

1 cup chicken broth or bouillon
3 medium carrots cut into thin strips
2 cups frozen green peas
1 tbsp minced garlic
2 cans (6-oz each) chunk light tuna
grated peel of 1 lemon
juice of 1 lemon
1/4 cup slivered red onion

Cook the spaghetti according to the package directions; drain well.

While the spaghetti cooks, place the chicken broth or bouillon, peas, carrots, and garlic in a medium saucepan and bring to a boil. Cover and simmer for 6 minutes or until the carrots strips are tender.

Place the well drained pasta into a large serving bowl or platter. Pour the vegetables and broth over the pasta. Add the tuna, lemon peel and juice; toss well. Top with the slivered red onion.

 

File photo for reference only.

HEALTHIER WAFFLES

1 1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

CAJUN CHICKEN PASTA

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter 
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper  
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

 Yield: 2 Servings
  

Recipe and photo from AllRecipes

EASY CHICKEN STROGANOFF

1 cup cubed chicken

1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 soup can of water
approximately 6 handfuls dry noodles, cooked according to pkg directions
1 pint sour cream

Spray a large nonstick skillet with nonstick cooking spray and brown the chicken on all sides, cooking through.

Add the cream of mushroom soup, cream of chicken soup, and water; lower heat and simmer while the noodles cook.

Drain the noodles well; stir into the chicken and soup mixture. Add the sour cream and toss to coat chicken and noodles.

Garnish as desired.

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