CRANBERRY DARK CHOCOLATE TRAIL MIX

1 pkg (10-oz) dark chocolate chips

1 1/2 cups dried cranberries, 

1 1/2 cup coarsely chopped toasted walnuts

1/2 cup pistachios

Toss all ingredients together and store in airtight containers.

2023 TOH recipe and photo

MANDEL BREAD

For those of you who celebrate Hanukkah, this tasty biscotti-like bread might be a good choice for you during the holiday. This recipe only takes 20 minutes active time although there is freezing time and baking time.

2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter, room temperature

3/4 cup sugar

2 eggs

1/2 tsp grated orange zest

1/2 cup slivered almonds, chopped

1/2 cup dried cranberries, chopped

Heat oven to 350-degreed. Line baking sheets with parchment paper.

In a bowl, mix flour, baking powder and salt. On medium speed of electric mixer. beat butter and sugar until smooth. Add eggs and orange zest then the flour mixture, almonds and berries.

Roll dough into 2 9-inch logs about 2-inches thick. Transfer to baking sheet and freeze for 20 minutes. Bake until no longer wet in the center, around 30 minutes. Let cool 20 minutes. Reduce oven temperature to 300-degrees. Cut logs into 1/2-inch-thick slices. Transfer to baking sheets and bake 20-30. Let cook and enjoy.

file photo for reference-recipe First for women 2022

RANCH CHICKEN, POTATO & GREEN BEAN BAKE

A lady posted this on my facebook page so I thought I would share it here. You know I don't eat chicken, but I know many of you do.

PUMPKIN SPAGHETTI BOLOGNESE

12-oz pkg spaghetti

1 lb ground beef

1 tbsp dried Italian seasoning

1 jar (24-oz) tomato-basil pasta sauce

1 cup pumpkin puree

Salt to taste

Black pepper to taste

Sliced basil leaves for garnish, optional

Shaved Parmesan cheese for topping, optional

In a large pot of boiling salted water, cook pasta according to package directions, reserve 1/2 cup of the pasta water. Drain remaining water off pasta.

Meanwhile, coat a skillet with cooking spray. Over medium high, cook beef and Italian seasoning, breaking up meat, until browned. Drain off fat, if necessary. Stir in pasta sauce and pumpkin. Season to your taste with the salt and pepper. Reduce heat to low and simmer, stirring occasionally until the flavors blend, about 10 minutes. If sauce gets too thick, thin with the reserved pasta water as needed. 

Place pasta in a serving bowl and stir in the sauce. Garnish with the basil leaves and cheese, if desired. 

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HOW EASY CAN IT GET VEGGIE DIP

As the name implies, it can't get much easier than this.  Combine two ingredients, set out a platter of fresh veggies and snack away!

1 block (8-oz) cream cheese, softened
1/4 cup bottled Thousand Island salad dressing
fresh vegetables for serving

Beat the cream cheese until fluffy in a small mixing bowl.  Add the salad dressing; beat until well blended.  Cover and chill 3 to 4 hours so flavors can blend before serving.

Serve with a platter of fresh vegetables such as carrot and celery sticks, broccoli florets, etc.

Yield: approximately 1 1/4 cups dip

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PASTA WITH BROWN BUTTER WALNUT SAUCE

12-oz orecchiette or seashell pasta

1/2 cup butter, cut into pieces

1 cup walnut halves, chopped coarsely

Grated zest of 1 lemon

Juice of 1 lemon

2/3 cup finely grated Parmesan

Cook the pasta in a large pot of salted (to suit taste) boiling water until just tender, 10-12 minutes, stirring occasionally. Drain, reserving 1/2 cup cooking water.

Meanwhile, place butter and walnuts in a large skillet over medium-high heat. Cook until butter turns brown and walnuts are golden brown. Just before serving, add the lemon zest and juice. (This will cause the mixture to stop browning. Be sure it's a deep golden brown before you add the lemon.

Toss pasta with sauce, adding reserved pasta water as needed. Season to taste then serve immediately topped with the Parmesan.

recipe idea and photo Woman's World 2026

HOMEMADE BARBECUE SAUCE

1 1/2 cups ketchup

1/4 cup molasses
1/3 cup firmly packed light brown sugar
1/4 cup apple cider vinegar
1 tbsp dry mustard
2 tsp onion powder
2 tsp chili powder
1 tsp paprika
1 tsp minced garlic
1 tsp garlic powder
1 tsp ground cumin
dash hot pepper sauce
1/4 tsp ground allspice

Combine all the above ingredients in a medium sauce.  Bring mixture to a boil over medium-high heat, stirring to dissolve the sugar completely.  Cover pan and reduce the heat to medium-low.  Simmer mixture, stirring occasionally, for 20 minutes until thickened.

Yield: About 2 cups

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BAKED TEX-MEX PIMIENTO CHEESE DIP

1 1/2 cups mayonnaise

1/2 jar (12-oz) roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
1 block (8-oz) extra-sharp Cheddar cheese, shredded
1 block (8-oz) pepper Jack cheese, shredded
fresh cilantro leaves for garnish, optional
french bread cubes for serving

Preheat oven to 350 degrees.
Lightly spray or grease a 2-quart baking dish; set aside.

Stir the mayonnaise, bell peppers, onions, and jalapeno pepper together in a large bowl; stir in the cheeses.  Spoon the mixture into the prepared baking dish.

Bake dip at 350 degrees for 20 to 25 minutes or until golden and bubbly.  Garnish with the cilantro leaves, if desired.

 

TURKEY LASAGNA

1 jar (24-oz) chunky pasta sauce

1 lb ground turkey

1 zucchini, trimmed and diced

1/4 cup chopped fresh basil

9 oven-ready lasagna noodles

1 cup shredded fontina or mozzarella cheese

2 tbsp grated Parmesan cheese

Heat oven to 350-degrees. Reserve 1/4 cup pasta sauce, set aside.

Coat a nonstick skillet with cooking spray and heat over medium heat.  Add turkey and 1/4 teaspoon of salt. Cook, stirring 5 to 7 minutes until meat is no longer pink. Add zucchini, basil and remaining sauce. Cook mixture for 5 minutes.

Spread the reserved sauce in the bottom of a baking dish and place 3 of the lasagna noodles over, breaking to fit, if needed. Top with the turkey-zucchini mixture, place 3 more noodles over the top. Repeat the process with the remaining mixture and noodles. Top with the cheeses, covering all the noodles.

Cover dish and bake for 25 minutes. Uncover and broil until golden, about 2 minutes. Let stand 15 minutes before cutting to serve.

Yield: 6 servings

file photo for reference

EASY HALLOWEEN PIE

Please note this is a quick fix recipe but it does require a couple hours to chill before being cut to serve!

1 prepared chocolate crumb crust
1 pkg (4-serving size) orange gelatin
1 cup boiling water
1 pint vanilla ice cream, softened
whipped cream for garnish
candy corn for garnish
fresh mint for garnish, if desired

Completely dissolve the gelatin in the hot water.  Spoon the ice cream into the gelatin and stir until melted and smooth.  Chill until slightly thickened (about 10 minutes).

Pour the thickened gelatin into the prepared pie crust.  Chill until firm (at least 2 hours).  Garnish with whipped cream and candy corn.  Add fresh mint, if using.

Note: The pie shown is decorated as a whole.  You can also cut the pie then add decorations to each piece.