MAPLE MASHED SWEET POTATOES

2 (29-oz) cans cut sweet potatoes

1/4 cup butter, cut into pieces

1/4 cup pure maple syrup

1 tsp pumpkin pie spice

Salt and ground black pepper

Chopped toasted pecans and additional maple syrup, optional

Drain sweet potatoes and place potatoes in a large microwave-safe bowl. Cover and microwave on high (100% power) 5 minutes. Drain well.

Stir in butter, maple syrup and pumpkin pie spice. Use a potato masher to mash potato mixture. Season with salt and pepper. If using, sprinkle with the chopped toasted pecans and drizzle with additional maple syrup.

Note from Linda: I would not add salt, especially if you use salted butter.

recipe and  photo Sandra Lee

CHICKEN VEGGIE STIR-FRY

3 skinless, boneless chicken breasts
1 tbsp canola oil
2 green onions, sliced
1 tbsp minced garlic
3/4 tsp salt
1 tsp ground ginger
1 pkg (16-oz) frozen Oriental mixed vegetables
1 cup low-sodium chicken broth
1 tbsp cornstarch
1 tbsp water

Slice the chicken breasts into 1-inch strips. Heat a large skillet or wok over medium heat until a drop of water sizzles when dropped onto pan. Add the oil. Place chicken in skillet and stir-fry about 5 minutes. Add the green onions and garlic; cook while stirring for 2 minutes. Stir in the salt and ginger. Add the mixed veggies and the chicken broth. Bring to a boil and cook until vegetables are heated through. This will take about 3 to 4 minutes.

Blend the cornstarch and water together until smooth. Add to the skillet and bring to a boil. Boil until the sauce is thickened. Remove from the heat and serve while hot. Serve over white rice.

file photo for reference only 

APPLE-BUTTER PECAN COBBLER

2 cans apple pie filling

1 box (2-layer) butter pecan cake mix
brown sugar
butter
cinnamon
pecans halves

Place pie filling in a casserole dish or cake pan.

Sprinkle the dry cake mix over the top then sprinkle a thin layer of brown sugar over cake mix. Dot with some thin pats of butter over the top and sprinkle a little cinnamon overall.

Place pecans over the top.

Bake at 350 degrees for approximately 45 minutes until bubbly and lightly browned.

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PARMESAN HERB CLOVERLEAF ROLLS

NOTE: This is an easy recipe but not a quick one. Your active time on this recipe is around 20 minutes. However, there is thawing and rising times that make the total time almost 3 hours. You cannot just come home and pop these in the oven, unless you have done thawing and rising while you are going about your other business.

1/4 cup grated Parmesan

2 tbsp dried garden herb seasoning blend

2 (1-lb) loaves frozen bread dough, thawed

1/2 cup unsalted butter

Coat 18 muffin cups with cooking spray. In a small bowl, combine Parmesan and herb seasoning blend. Cut dough into 18 pieces; cut each piece into 3 pieces. Roll pieces into balls. Roll each ball in butter, then in the Parmesan mixture. Place 3 balls in each muffin cup. Let rise in a warm place (85-degrees) free from drafts, until doubled in size, about 2 hours. 

Heat oven to 375-degrees. Bake rolls until golden brown and baked through, 12-15 minutes. Cool in pans 2 minutes. Transfer from pans to a basket or bowl and serve warm.

Yield: 18 rolls

file photo of a very similar recipe for reference only

STUFFED CHEESY PEPPERS

This recipe was given to me by a friend several years ago. Quick, easy, and healthy!

6-8 green, orange, or yellow bell peppers
1-2 pounds ground beef
1 medium white onion, chopped
1 large can of diced tomatoes
2 garlic wedges, minced
1 cup of cheddar cheese
Salt and pepper to taste

Preheat oven to 350°F.

Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes

Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.

Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray

Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes. 

Note: I believe my friend got this from Carmen's Kitchen.

CRANBERRY RELISH

Note: This recipe is quick to make but it does require at least 4 hours.

1 cup chopped pecans

2 (16-oz) cans whole-berry cranberry sauce

1 1/2 tsp grated orange zest

1/3 cup fresh orange juice

1 tbsp lemon juice 

1/4 tsp ground cinnamon 

 In a small nonstick skillet, heat chopped pecans over medium-low heat, stirring often, for about 5 minutes, or until fragrant and toasted. Scrape out of pan onto a plate to stop cooking.

In a small saucepan, combine cranberry sauce, orange zest, orange juice, lemon juice and cinnamon over medium-low heat. Bring to a boil, reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat and stir in pecans. Cool slightly, then cover and refrigerate for at least 4 hours or overnight.

Yield: 8 to 10 servings

recipe and photo Sandra Lee Woman's World 2025

QUICK AND EASY BRAN MUFFINS

I love this recipe from King Arthur Flour as it will keep in the refrigerator for a week. You can scoop out as much batter as you want at a time allowing you to make anywhere from one to twelve muffins at a time.

• 1/2 cup boiling water
• 1/2 cup bran cereal (not flakes, preferably a wheat bran)
• 1/3 cup vegetable oil
• 1 large egg
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder 
• 1/2 teaspoon salt
• 3/4 cup raisins
• 1 1/4 cups buttermilk
• 1/4 cup brown sugar
• 1 1/2 cups bran cereal (not flakes)

1) In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.

2) While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.

3) In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.

4) When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.

5) Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.

6) Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

7) Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Baking Note: 

• If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.

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FIGGY PHYLLO TRIANGLES

1 pkg (8-oz) dried figs, chopped

1 cup orange juice

3/4 cup walnuts, chopped

2 tbsp honey

1/8 tsp salt

1/2 (1 lb) pkg frozen phyllo dough, thawed 

Butter-flavored spray

Heat oven to 400-degree. Line 2 sheet pans with parchment paper.

In a skillet, combine figs and juice; cook over medium-high heat for 5 minutes or until juice is reduced to 2 tablespoons. Remove from heat and cool to room temperature.

Place the fig mixture and walnuts in a food processor. Pulse until the mixture is finely chopped. Add the honey and salt; pulse. On a clean, dry, surface, unroll the phyllo. Cut into thirds lengthwise. Cover the phyllo with a damp cloth.

Stack 3 phyllo strips, coating strips with the spray. Place 1 heaping tablespoon filling on one end of stacked strips. Fold 1 corner of short edge over, leaving 1-inch border; continue folding to end of strip, forming a triangle. Repeat with the remaining phyllo, spray and filling. Place triangles, seam side down, on the lined baking sheets. Bake 10-12 minutes or until golden brown.

Yield: 12 servings

file photo for reference only

EASY CARAMEL STICKY BUNS

This is another of my favorite Kraft recipes.

16

 KRAFT Caramels

2

Tbsp.  milk

3/4

cup chopped PLANTERS Pecans, divided

1

can (8 oz.) refrigerated crescent dinner rolls

1/4

cup sugar

1

tsp.  ground cinnamon

2

Tbsp.  raisins (I omit because I don't like raisins)

HEAT oven to 375ºF.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with 1/2 cup nuts.

UNROLL crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.)

BAKE 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.

SMOKED GOUDA MAC & CHEESE

3 tbsp butter

3 tbsp all-purpose flour

1 1/2 cups milk

1 tsp dry mustard

1/2 tsp salt

9-oz smoked Gouda cheese, shredded

4-oz white cheddar, grated

12-oz macaroni, cooked and drained

Heat broiler. Grease a 2-qt heatproof dish.

Add butter to a pot over medium heat. Whisk in flour and stir until golden, 2 to 3 minutes. Gradually whisk in milk, mustard and salt. Bring to a simmer and whisk in 1 cup of the Gouda and the cheddar. Cook, whisking until smooth, about 5 minutes.

In a bowl, mix macaroni and sauce until combined then spoon into the greased heatproof dish. Top with the remaining Gouda and broil until melted and golden, about 3 minutes.

Yield: 8 servings

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LAYERED FIESTA CASSEROLE

This is a Kraft Foods recipe and photo.Therefore their brands are listed in the ingredients.

1

lb.  extra-lean ground beef

1

 green pepper, chopped

1

 red pepper, chopped

1

jar  (16 oz.) TACO BELL® Thick & Chunky Salsa

1

can  (14-1/2 oz.) diced tomatoes, undrained

1

pkg.  (10 oz.) frozen corn

12

 corn tortillas (6 inch)

1-1/2

cups  KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

HEAT oven to 375°F.

BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.

SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted. 

FRESH CITRUS SALAD

2 small-size red grapefruits

2 large size navel oranges
1/4 cup orange marmalade
2 tbsp raspberry vinegar
2 tsp grated fresh ginger
1/2 cup diced avocado
1/2 cup diced strawberries

Peel the grapefruits and oranges; cut into rounds and arrange on a serving platter.

Whisk together the marmalade, vinegar, and ginger; toss with the avocado and strawberries. Pour over the citrus slices.

Yield: 6 to 8 servings

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THE VERY BEST SALISBURY STEAK

Several friends have shared this recipe with me saying it is the best. You can judge for yourself.

1 (10 1/2 ounce) cans Campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, breadcrumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.
Courtesy of food.com

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CHICKEN PICCATA MEATBALLS

1 cup seasoned fine dried breadcrumbs

3 shallots, minced

1 egg, lightly beaten

1/4 cup freshly grated Parmesan cheese

1/4 cup half-and-half cream

1 tbsp capers, coarsely chopped, + 2 tbsp whole capers

3 tbsp minced fresh parsley + more for garnish

3/4 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 lb ground chicken

3 tbsp olive oil

1/2 cup dry white wine (or more chicken broth)

2 1/4 cups low-sodium chicken broth (see note above)

3 tbsp fresh lemon juice 

6 tbsp cold butter, cubed

Angel hair pasta for serving 4

In a large bowl stir together 1/3 cup of the breadcrumbs, 1/4 cup of the shallots, egg, Parmesan, half-and-half, chopped capers, 1 tbsp of the parsley, salt, pepper, and garlic powder. Add chicken and stir gently until combined.

Put remaining breadcrumbs in a shallow dish. Shape chicken mixture into 12 meatballs. Roll meatballs in the breadcrumbs to lightly coat.

Heat oil in a very large, deep skillet over medium heat. Cook meatballs in hot oil, turning occasionally, until browned on all sides, about 5 minutes. Remove meatballs from skillet.

Add the whole capers and remaining shallots to skillet. Cook, stirring constantly 1 minute. Add wine, then use a wooden spoon or spatula to scrape up any browned bits from bottom of skillet. Add broth and bring to a boil. Return meatballs to skillet. Reduce heat to medium and simmer, stirring occasionally, 6 to 7 minutes or until liquid is reduced by half and an instant-read thermometer inserted into center of meatballs registers 165-degrees.

Push meatballs to one side of the pan and reduce heat to low. Whisk in lemon juice and butter, one piece at a time, stirring constantly, until butter is melted and sauce is slightly thickened. Stir in remaining 2 tablespoons parsley. Remove from heat. Stir gently to coat meatballs in sauce. Serve immediately over pasta. Garnish with additional parsley.

Yield: 4 servings

recipe and photo allrecipes 2025

LEMONY COCONUT AND SWEET POTATO SOUP

1 tbsp coconut oil

2 medium sweet potatoes, peeled and cubed (around 4 cups)

3/4 cup peeled, sliced carrot

1 large leek, white and light green parts only, thinly sliced (about 1 1/2 cups)

1 medium garlic clove, minced

2 tsp cumin

1 tsp ground coriander

1 carton (32-oz) low-sodium vegetable broth

1 can (14-oz) unsweetened coconut milk

3 tbsp Meyer lemon juice

1/4 tsp kosher salt

1 cup chopped fresh spinach

Micro green and cracked black pepper for garnish

Heat oil in a large pot over medium-high heat. Add sweet potatoes and stir to coat with the oil. Cook, stirring occasionally, until lightly browned, about 6 minutes. Add carrot, cook, stirring, 1 minute. Stir in leek and garlic, cooking until fragrant, about 1 minute. Stir cumin and coriander into the mixture. Stir in broth, coconut milk and lemon juice. Bring to a gentle boil, reduce heat to medium-low and simmer, covered, until potatoes and carrot are tender, about 15 minutes. Stir in the salt.

Divide soup among 4 bowls and top with the spinach. Garnish with the microgreens and black pepper.

Leftover soup, that has not been garnished, may be kept in the refrigerator in an airtight contain for up to 4 days.

NOTE: This recipe is both gluten-free and vegan.

recipe and photo allrecipes 2025

THREE-CHEESE VEGETABLE PASTA TOSS

4-oz dried whole wheat elbow macaroni (about 1 cup)

1/3 cup part skim ricotta cheese

2 tbsp grated Parmesan cheese

1/2 tsp coarse or Pink Himalayan salt, optional

1/2 tsp dried Italian seasoning

1/8 to 1/4 tsp crushed red pepper (according to taste)

1/8 tsp fresh ground black pepper

1 tsp olive oil

1 pkg (8-oz) sliced fresh mushrooms

1 pkg (10-oz) fresh baby spinach

1 jar (23.5-oz) no-salt-added traditional pasta sauce

1/2 cup (2-oz) shredded part-skim mozzarella cheese

In a 4-qt Dutch oven bring 4 cups water to boiling. Add macaroni and cook according to the package directions (do not add salt). Meanwhile, in a small bowl stir together ricotta cheese, Parmesan cheese, salt, and seasonings. Set aside.

In a very large nonstick skillet heat oil over medium heat. Add mushrooms and cook about 5 minutes or until tender. Add spinach and cook, tossing until wilted and liquid is evaporated. Drain well, if needed.

Drain cooked pasta well. Stir cheese mixture into hot pasta. Stir in pasta sauce and cook until bubbly. Stir in the mushroom-spinach mixture. Sprinkle with mozzarella cheese.

file photo

MEXICAN-STYLE CHICKEN SPAGHETTI

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or Mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

the file photo

BREAKFAST TATER TOT CASSEROLE

This recipe is on this blog because it goes together quickly. You can get this into the oven and go about your busy morning while it bakes. This is a repost of a very popular 2014 recipe.

1 lb breakfast sausage-browned, drained
2 cups shredded cheddar cheese
4 eggs beaten, add pepper if you like
2 cups milk, mix with eggs
2 lbs Tater Tots

Preheat oven to 350. In a 9x13 pan layer the sausage first, then cheese. Pour egg mixture over meat and cheese. Cover pan with Tater Tot layer.
Bake 45-50 minutes. Let it rest 5-10 minutes before serving. 

Yield: 8 servings

Variation: Add 3 to 6 strips of bacon to the sausage, if desired.

file photo