This is an old recipe clipping from my late mother's shoe box collections.
This blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.
Friday, April 26, 2024
SWEET POTATO SOUP
I first saw this in a Southern Living Magazine a few years ago.
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.
Thursday, April 25, 2024
CRANBERRY ICED TEA
4 limes
1/4 cup sugar
2 cups boiling water
6 green tea citrus tea bags
2 cups cranberry juice
1 cup cold water
Ice cubes
Using a vegetable peeler, shave zest from 1 of the limes. Squeeze 1/4 cup juice from the times; reserve.
In a pot, combine sugar, 1/3 cup tap water and the zest and bring to a boil over medium heat. Cook, stirring, until sugar is dissolved, approximately 1 minute. Transfer to a bowl, cook, strain.
In a heat-proof pitcher, combine boiling water and tea bags; allow to stand 15 minutes. Remove tea bags and discard. Stir in the cranberry juice, cold water, lime juice and the cooled, strained syrup.
Chill tea until cold, at least an hour. Serve over ice in glasses. Garnish with cranberries and/or lime slices, if desired.
Yield: 6 servings
Wednesday, April 24, 2024
GRILLED TOMATO BRUSCHETTA
3 tbsp extra virgin olive oil
4 ripe tomatoes, seeded & chopped
1/2 small sweet onion, thinly sliced
1/2 cup torn fresh basil
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Preheat grill to 350 to 400 degrees (medium-high heat).
Brush both sides of the bread slices with the olive oil. Grill a minute or so on each side until toasted.
In a mixing bowl toss together the tomatoes, onion, basil, garlic, salt, and pepper; serve over the bread slices.
This recipe idea is from an old Southern Living magazine.
Tuesday, April 23, 2024
ZUCCHINI CONTINENTAL
1 lb zucchini
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.
Monday, April 22, 2024
CINNAMON AND BROWN SUGAR PRETZELS
These pretzels are great for parties or just for snacking. Bag in cellophane bags, tie with ribbon and give as tasty gifts.
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.
Sunday, April 21, 2024
BRAT-CHEESE SOUP
1/4 cup butter
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.
Saturday, April 20, 2024
EASY STRAWBERRY BLISS
If you like strawberries, give this easy strawberry parfait a try.
8-oz cream cheese, softened
1/4 cup sugar
1/4 cup water
2 cups frozen whipped topping, thawed
4 cups strawberry halves
3 tbsp strawberry jam
24 vanilla wafers
1/2 cup brewed coffee
cocoa powder for dusting, optional
Place cream cheese, sugar and water in a mixing bowl. With electric mixer on low speed, beat until combined. When combined, fold in the whipped topping.
Toss the strawberry halves with the jam; reserve 1 cup. Place half the remaining strawberry/jam mixture evenly divided into 6 parfait glasses.
Dip the vanilla wafers in the coffee. Place 4 of the vanilla wafers in each of the glasses over the strawberry mixture. Top with half of the cream cheese mixture. Repeat with the strawberry mixture and the cream cheese mixture. Dust with the cocoa, if using. Use the reserved strawberry/jam mixture to top the parfaits.
Yield: 6 parfaits
PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES
1 cup butter, softened
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
Friday, April 19, 2024
FRIED DILL PICKLE COINS
This is a favorite from a 2014 Taste of Home magazine my mother-in-law gave me before she died.
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
Thursday, April 18, 2024
MINTY MANGO SALSA
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.
Wednesday, April 17, 2024
BROILED HALIBUT KABOBS
1 1/4 lbs halibut fillets
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.
BARBECUE SAUCE:
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
Tuesday, April 16, 2024
ORE-IDA STUFFED 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.
Monday, April 15, 2024
THREE CHEESE BAKED ZITI
15-oz pkg part-skim ricotta cheese
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.
Note: Serve with garlic bread and a salad for a complete meal.
Sunday, April 14, 2024
MANDARIN WALDORF SALAD
2 cups chopped apples
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.
Friday, April 12, 2024
TATER TOT CASSEROLE
This recipe goes together quickly but bakes 50 minutes. This is my version of a Paula Deen post that she credits to someone else (see end of post).
1 10 ounce can cream of mushroom soup
1 10 ounce can of peas
1 32 ounce bag of tater tots
2 cups of cheddar cheese
1 white onion
1/2 tablespoon garlic powder
Sprinkle cheddar cheese across the top of the casserole so that it forms an even layer on top of your ingredients.
Thursday, April 11, 2024
BACON CHEESEBURGER BALLS
1 large egg
1 lb lean ground beef
2 tbsp white whole-wheat flour
2 tbsp milk
1 cup finely shredded cheddar cheese
4 strips bacon, cooked crisp and crumbled
Combine the egg and soup mix in a mixing bowl. Crumble the beef into the mixture and mix well. Divide the meat mixture into 36 portions and set aside
In another bowl, combine the flour and milk until smooth; add the cheese and bacon, mixing well. Shape the cheese mixture into 36 balls.
Coating:
2 large eggs
1 cup crushed saltine crackers
5 -6 tbsp canola oil for frying
Beat the 2 eggs in a small bowl.
Place cracker crumbs into another bowl.
In a large skillet over medium heat, heat the oil.
Dip meatballs into the egg bowl then roll in the cracker crumbs. Place in skillet and cook 10-12 minutes or until meat is no longer pink and the coating is golden brown.
Yield: 3 dozen
Wednesday, April 10, 2024
CHICKEN AND SPINACH ENCHILADAS
2 cups salsa, your choice
2 cans (10-oz each) enchilada sauce
3/4 cup low-fat cream cheese (This is approximately 6-oz)
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
2 cups chopped cooked chicken
8 (8") flour tortillas
1 pkg (8-oz) shredded Mexican Blend cheese
Preheat oven to 350-degrees. Coat a 13" X 9" dish or pan with cooking spray.
Place 1/2 cup of the salsa and the enchilada sauce in a medium bowl; stir mixture to combine.
Place cream cheese in a microwave-safe medium bowl and heat in microwave 1 minute or until very soft. Add the spinach, chicken and remaining 1 1/2 cup salsa to the bowl. Stir mixture to combine well.
Fill each tortilla shell with approximately 1/3 cup of the chicken mixture; roll up. Place in the prepared baking dish or pan, seam side down. Pour the enchilada sauce mixture evenly over the enchiladas and top with the cheese. Baked 30 minutes or until cheese is melted and bubbly. Remove from oven and let rest 5 minutes before serving.
Yield: 4 servings, 2 enchiladas each
Tuesday, April 9, 2024
INSIDE-OUT CHICKEN POT PIE
1 sheet frozen puff pastry, thawed
1 can cream of chicken soup
1 cup milk
2 cups shredded chicken (a rotisserie chicken works great)
1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
Dash of salt
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper
Preheat oven to 400-degrees.
Carefully unfold puff pastry onto a lightly floured work surface. Cut pastry into 4 squares. Place squares on an ungreased baking sheet. Pierce center of each square several times with a fork. Bake 15 minutes or until golden brown.
While pastry bakes, place soup and milk in a large bowl and stir to combine. Transfer to a large skillet over medium heat. Add chicken, vegetables, and seasonings. Cook, stirring to break up chicken pieces and get mixed well. Cook until hot, 5 to 10 minutes.
To serve, place pastry squares on plates, one per plate. Top pastry with the hot chicken mixture.
Yield: 4 servings
Monday, April 8, 2024
CHEESY WILD RICE SOUP
1 pkg ((6.2-oz) fast-cooking long grain and wild rice mix
4 cups 2% milk
1 can (10 3/4-oz) condensed cream of potato soup, undiluted
8-oz Velveeta cheese, cubed
1/2 lb bacon strips, cooked and crumbled
Minced fresh chives, optional
Oyster crackers, optional
In a large saucepan, prepare rice mix according to package directions. Add milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon. Add chives and crackers as garnish, if desired.
SPINACH RAVIOLI LASAGNA
3 cups fresh baby spinach, uncooked
1 jar (28-oz) meatless spaghetti sauce
1 pkg (25-oz) cheese ravioli
1 1/2 cups shredded part-skim mozzarella cheese
Fresh basil, chopped, for garnish
In a greased 2 1/2-quart baking dish or pan, layer 1/3 of the spaghetti sauce, half the ravioli, half the spinach, and 1/2 cup of the cheese; repeat the layers. Top with the remaining sauce and cheese.
Cover and bake at 400-degrees until heated through, 40-45 minutes. Remove from oven and sprinkle with the chopped basil.
Sunday, April 7, 2024
THE LADY & SONS CORNY CORN MUFFINS
1 cup self-rising cornmeal
3/4 cup self-rising flour
1/2 cup vegetable oil
1 cup white creamed corn
2 eggs
1 cup sour cream
2 tbsp sugar
Preheat oven to 375-degrees.
Grease 12 muffin cups (If you like a crispy edge around muffins, preheat tin in oven until grease is very hot)'
Combine all ingredients, stir until moistened. Fill the muffin cups and bake 20 minutes or until browned.
EASY CHICKEN A LA KING
1/3 cup finely chopped green bell pepper
2 tbsp butter
2 tbsp flour
1/2 tsp salt
2 cups half-and-half or light cream
2 tbsp butter, softened
3 egg yolks
1 tbsp lemon juice
1 tsp dry onion flakes
1/2 tsp paprika
3 cups chopped cooked chicken
2 tbsp diced pimiento, drained
8 baked pastry shells
Melt the 2 tablespoons of butter in a large skillet and stir in the mushrooms and bell pepper; cook over medium heat just until tender. Stir in the flour and salt. Add the cream all at once; cook, stirring, until thickened and bubbly.
Stir the softened butter and egg yolks together; add the lemon juice and paprika. Stir a cup of the cream mixture into the egg mixture; add to the cream mixture in the skillet. Stir in the onion flakes. Cook, stirring, over medium heat until bubbly. Stir in the chicken and pimiento; heat through.
Serve over the pastry shells.
Saturday, April 6, 2024
NESTLE'S MAGIC MINT CHOCOLATE BARK
1 2/3 cups (10-oz. pkg.) Nestles' Dark Chocolate And Mint Morsels
1/3 cup coarsely chopped oven roasted or toasted almonds
PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.
POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).
BAKE for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.
SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.
Friday, April 5, 2024
DINNER POPPERS
4 bacon strips
4 chicken tenderloins
1/4 tsp salt
1/8 tsp pepper
2 tsp canola oil
4 poblano peppers
1 1/2 cups shredded cheddar cheese, divided
4 oz cream cheese, cut into 4 strips
Preheat oven to 350-degrees.
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove from skillet and drain on paper towels.
Sprinkle the chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides and cool slightly.
Carefully cut a slit down the side of each pepper and remove the seeds. Till each with 1 tenderloin, topped with 2 tablespoons cheese and a strip of the cream cheese. Close peppers and wrap with bacon, securing with toothpicks.
Place on a foil lined baking sheet, slit side up. Top with the remaining cheddar cheese and bake until browned and peppers are tender, 25-30 minutes.
REMOVE THE TOOTHPICKS BEFORE SERVING!
Thursday, April 4, 2024
CAULIFLOWER AND CHICKPEA SOUP
1 yellow onion, chopped
2 med carrots, sliced
1 1/2 tbsp curry powder
2 garlic cloves, minced
3 1/2 cups chicken broth or bouillon
2 3/4 cups water
2 medium potatoes, diced
3 cups cauliflower florets
1 can (15 1/2-oz) chickpeas
1/2 pkg (10-oz size)frozen chopped spinach
In a large saucepan, heat the oil over medium high heat. Add the onion and carrots to the oil and cook until onion is golden and tender. Stir in the garlic and the curry powder. Cook one minute. Stir in the broth or bouillon, water, potatoes, cauliflower, chickpeas, and spinach. Continue to cook for about 20 to 25 minutes until the vegetables are tender.
Wednesday, April 3, 2024
MARSHMALLOW-STUFFED MINI CINNAMON TWISTS
1/2 cup sugar
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.
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.
Tuesday, April 2, 2024
CHICKEN CHEESY PIZZA
1 tube (10-oz) prepared pizza crust dough
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.
Monday, April 1, 2024
HONEY MUSTARD FRIED CHICKEN
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.
Sauce:
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.
Sunday, March 31, 2024
QUICK AND EASY SPANISH RICE
2 tbsp olive or canola oil
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.
Saturday, March 30, 2024
CHOCOLATE MALTED ICE CREAM SANDWICHES
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 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.
Friday, March 29, 2024
TOMATO-BASIL SQUARES
1 pkg (10-oz) refrigerated pizza crust
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.
Thursday, March 28, 2024
COFFEE CAKE MUFFINS
1 1/2 cups all-purpose flour
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.
Wednesday, March 27, 2024
VEGGIE STUFFED MUSHROOMS
20 large mushrooms (1 1/2 to 2-inches in diameter)
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.
Tuesday, March 26, 2024
CARAMEL CEREAL POPS
1 pkg (14-oz) vanilla caramels
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