SWEET AND SOUR HONEY MUSTARD SAUCE AND DRESSING

This tasty sauce is similar to the honey mustard sauce found at restaurants to use as a dipping sauce for chicken nuggets, etc. but with half the calories, fat, and carbs.

1/4 cup olive oil mayonnaise
1/4 cup light sour cream
2 tbsp Splenda or Stevia Granular*
1 tbsp hot water
1 tbsp + 1 tsp Dijon mustard
1 1/2 tsp vinegar
2 tsp honey

Whisk all ingredients together in a small bowl. Cover and refrigerate to thicken. (May be used immediately as a sandwich spread by eliminating the hot water)

To use as a salad dressing add more hot water, one tablespoon at a time, until thin enough to suit you.

*Sugar measures the same as Spendia or Stevia, if you prefer.

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CHOCOLATE SYRUP BROWNIES WITH ICING

1 cup sugar

1 stick butter
4 large eggs
1 can chocolate syrup (I prefer Hershey's)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees.

Cream the sugar, butter, and eggs together; add the syrup and mix well.  Add the flour, salt, and baking powder mixing well.

Spray 9 x 13-inch baking pan and pour the batter evenly into the pan.  (Or use a cookie sheet with sides for thin brownies, if desired.)  Bake 25 to 30 minutes or until done.

ICING:
1 1/3 cups granulated sugar
6 tbsp milk
6 tbsp butter
1 tsp vanilla
1/2 cup semisweet chocolate chips

Combine the sugar, milk, and butter in a small saucepan and bring to a boil; boil for 1 minute.  Stir in the vanilla and chocolate chips.  Cool slightly and spread over the brownies.

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SPICY AMBROSIA

1/2 cup water

1/2 cup sugar
1 piece (1 to 2-inches) fresh ginger, peeled and sliced thin
1 tbsp grated orange zest
1 cinnamon stick
3 whole black peppercorns
1/2 tsp vanilla
10 navel oranges, peeled, sectioned
1 can (8-oz) pineapple tidbits in juice
3/4 cup flaked coconut
1/4 cup maraschino cherries

In a small saucepan, over medium heat, bring the water, sugar, ginger, orange zest, cinnamon stick, and peppercorns to a boil; remove from the heat and stir in the vanilla.  Cover and allow to stand for half an hour.

Poor the cooled syrup through a strainer into a small bowl.  Discard remains in the strainer.  Allow to cool completely and refrigerate.

Combine the oranges sections and pineapple tidbits, undrained, in a large bowl.  Gently stir in the chilled syrup.  Spoon into individual servings clear glasses dishes.  Sprinkle the coconut evenly over the tops and then add the cherries. 

This is another of my old Oxmoor House recipe ideas.

HOT LINKS AND POTATOES SKILLET MEAL

1 tbsp butter

1 bag (20-oz) refrigerated potatoes and onions
1 green bell pepper, chopped
1 pkg (1 lb) beef hot links. sliced
1/2 cup your favorite bottled bbq sauce

In a large skillet melt the butter over medium-high heat.  Stir in the potatoes and onions along with the bell pepper.  Place lid on skillet and cook for 12 to 15 minutes.  Add the sliced hot links to the skillet and cook another 4 minutes or so until the hot links are heated through.  Stir in the barbecue sauce and serve while hot.

Serves 4

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CUP OF WARMTH (HOT CHOCOLATE)

1/2 large box (25.6-oz) instant milk = 12.8 oz

1/2 box (1 lb) powdered sugar = 8-oz

1 box Nesquick = 30-oz regular box or 16-oz sugar free

1 container Coffee Mate = 15-oz regular or 10.2-oz sugar free

Use Coffee Mate flavors such as Vanilla Caramel, Hazelnut, French Vanilla, etc

Mix all ingredients together well. Spoon into bags or plastic containers. Can be stored in freezer indefinitely. Makes approximately 10+ cups with the sugar free ingredients. 

To prepare one cup of hot chocolate, stir 2 level tablespoons of mix into 1 cup (8-oz) of hot water. Add more mix for a stronger taste. Stir between sips as the mix settles quickly and easily.

Makes a nice gift when put in a pretty jar and tie the directions on with a pretty ribbon.

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FOCACCIA ROAST BEEF SANDWICHES

1 cup mayonnaise

1 cup sour cream
2 tsp dill weed
1 tsp onion powder
1 round (8-inch) focaccia bread
fresh lettuce leaves
tomato slices
3/4 lb deli sliced roast beef

Mix the mayonnaise, sour cream, dill, and onion powder together in a small bowl.

Cut the focaccia bread into 4 pieces; split for sandwiches.  Spread the dressing on the cut pieces of  focaccia.  Add lettuce leaves and tomato slices.  Top with the roast beef and add the top slice of the bread to make a sandwich.

Yield: 4 sandwiches

NOTE:  Don't like focaccia bread?  Use Kaiser rolls or onion rolls instead.

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SLOW COOKER SHORT RIBS

Note: I am posting this as a quick recipe even though it cooks for 9 hours in a slow cooker. It only takes minutes to assemble so the preparation is quick and the meal it is ready when you get home.

2/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder

In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.

In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.

Cover the ribs and cook on low heat for 9 hours or until the meat is tender.

Yield: about 12 servings.

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SPARKLING STRAWBERRY LEMONADE WITH OR WITHOUT ALCOHOL

3 cups quartered fresh strawberries

1 cup cold water
1 tbsp granulated sugar
1 (6-oz) can frozen lemonade concentrate, undiluted
2 cups chilled sparkling water or Champagne, if preferred

In a blender combine the strawberries, cup of cold water, and sugar; process until smooth.  Combine the strawberry puree and lemonade concentrate in a pitcher, stirring until the lemonade dissolves.  Add the sparkling water and serve over ice.  Garnish with a fresh mint sprig or a lemon slice, if desired.

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BARBECUE GROUND BEEF MIXTURE FOR A CROWD OR TO FREEZE

4 lbs ground beef

1 cup chopped onion
1 bottle (14-oz) catsup
1 cup water
1/2 cup finely chopped celery
1/4 cup lemon juice
2 tbsp brown sugar
1 tbsp salt
1 tbsp Worcestershire sauce
1/2 tsp dry mustard

Place the ground beef in a large skillet with the chopped onion.  Cook the mixture until the meat is brown and crumbly and the onion is tender.  Pour into a large colander and drain mixture well.  Return to the skillet and add the remaining ingredients. 

Bring the mixture just to bubbling, reduce heat to low and simmer for a half hour.  If serving a crowd, place mixture on buns and set out an assortment of toppings.

Can be placed into pint or quart size zip-top freezer bags and frozen for a quick meal later.  If you freeze, label bags with contents and date before freezing.  To thaw place in the refrigerator overnight or all day to thaw and heat on low to medium heat in a saucepan.

Yield: 5 pints

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QUICK PICKLED BEETS

1 can sliced beets

1/4 cup vinegar
1 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
dash of pepper

Drain the juice from the beets into a saucepan. Add the vinegar, salt, cinnamon, cloves, and pepper into the juice. Bring the mixture to a boil; pour over the beets. Chill and enjoy

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MEATY MUSHROOM LASAGNA

8-oz ground beef

8-oz mushrooms, chopped

2 (15-oz) cartons ricotta cheese

8-oz shredded mozzarella cheese

1 egg

2 tbsp grated Parmesan cheese

1 tsp dried oregano

1 (24-oz) jar marinara sauce of your choice

12 oven-ready lasagna noodles

Preheat oven to 375-degrees.

In a large nonstick skillet, cook beef and mushrooms over medium heat, stirring until beef is no longer pink, about 10 minutes, drain.

Combine the ricotta, 1 cup mozzarella, egg, Parmesan and oregano. Thin the marinara sauce with 1/2 cup water.

In a 13x9-inch dish, spread 3/4 cup of sauce and top with 4 of the lasagna noodles, overlapping, then half the cheese mixture, half the beef mixture. and 3/4 cup of sauce. Repeat once. Top with the remaining noodles and sauce. Spray under side of foil with cooking spray and place, spray side down over the lasagna. Bake at 375 for 45 minutes. Uncover and top with the remaining mozzarella cheese. Bake about 10 minutes more to melt the cheese.

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COMFORT BREAKFAST BAKE

This is a repeat post from 2013. I have friends who have made it for Christmas breakfast and said it was good.

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST!!!***
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny 

BLC Hint/Tip *** - If you want to make this the night before, leave it in the mixing bowl covered with saran and put in fridge overnight. The next morn, give it a good stir and bake as directed!!

YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices 

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AIR FRYER MEDITERRANEAN MEATBALLS

2 eggs

1/2 cup Italian-style dry breadcrumbs

1/2 cup diced roasted red peppers

1/4 cup chopped fresh basil

1 small shallot, grated

2 tbsp chopped capers

2 tsp grated lemon zest

1/4 tsp pepper

1/8 tsp salt

1 lb ground pork

1 lb ground beef

Finely shredded Parmesan cheese, optional

Line a rimmed baking sheet with wax paper. 

In a large bowl, lightly beat eggs; stir in breadcrumbs, red peppers, basil, shallot, capers, lemon zest, pepper and salt until combined. Add ground beef and pork, gently stir until just combined. Using moist fingers, divide mixture into 36 portions. Gently shape into balls.

Place crisper plate in basket of a 7-quart air fryer; coat with spray. Place basket in air fryer and coat with spray. Place basket in air fryer; heat to 350-degrees. In batches, air-fry meatballs in a single layer until cooked, 10 minutes per batch, shaking halfway. Sprinkle with the Parmesan cheese, if using.

recipe and photo Woman's World 2025

MICROWAVE RANCH DIJON HALIBUT STEAKS FOR 2

1/2 cup ranch salad dressing

1 tbsp Dijon mustard
2 halibut steaks (at least 1-inch thick)

In a small bowl, combine the salad dressing mustard. Brush 1/4 cup of the sauce on the fish, covering both sides. Reserve the remaining sauce.

Arrange the halibut on a microwave-safe baking dish. Arrange so the thickest portion of the fish is toward the outer edge of the dish. Cover with plastic wrap and cut a vent slit. Microwave on high for 4 to 7 minutes or until the fish flakes easily with a fork. Serve with the reserved sauce.

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WHAT-A-KICK SPICE BLEND

This is a tasty spice mix to keep in your pantry or to put in a shaker bottle and give as a giftl

2 tbsp onion powder

2 tbsp dry mustard

2 tsp ground cumin

1 1/2 tsp ground allspice

1 tsp garlic powder

1/2 tsp ground red pepper

In a small bowl, combine ingredients. Spoon into a shaker with a lid. Cover, store in a cool, dark place. Yield: 1/4 cup

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FIZZY CHAMPAGNE SORBET COCKTAIL

I cannot speak for this recipe as I do not drink any alcohol. For my readers who do, perhaps you will like this recipe. 

Assorted sorbets such as lemon, coconut, peach
Champagne

Place 6 martini glasses in the freezer for 30 minutes or until quite cold. Remove from freezer right before serving and add 5 to 6 mini scoops of the sorbets to each glass. Top with champagne for a pretty, tasty, and cool cocktail.

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JOY FRESH VEGGIE PLATTER

I saw this on a Christmas page I belong to. I love it but don't see myself having the patience to do this. Saving this here to show my granddaughter. Maybe she will do it for me! I have the dish!

FRUIT SALAD WITH COLORFUL MARSHMALLOWS

2 red apples

2 firm bananas
1 small can mandarin oranges, drained
1 large can fruit cocktail, drained and juice saved.
12 maraschino cherries, cut in half
1 cup coarsely chopped pecans
2 cups miniature colored marshmallows (white mini marshmallows may be used)

Wash, core, and cut apples into bite-size pieces.  Stir into the reserved fruit cocktail juice.

Peel bananas and cut into bite-size slices.

Combine the apples that have been drained, bananas, and fruit cocktail.  Add the cherries, nuts, and marshmallows.  Stir gently to combine well.  Chill, if desired.

Yield: 2 quarts.

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FRUIT AND VEGGIE CHICKEN STIR-FRY

1 tbsp olive or coconut oil

1 lb boneless skinless chicken thighs cut into bite-size chunks
2 cups fresh sugar snap peas, trimmed
1 large red bell pepper, cut into bite-size pieces
3 garlic cloves, minced
2 cups fresh pineapple chunks
1/4 cup Asian Toasted Sesame Dressing
1 tbsp lite soy sauce
2 green onions, cut diagonally into thin slices

Heat the oil in a wok or large skillet over medium-high heat.

Add the chicken, snap peas, bell pepper, and garlic; stir-fry 4 to 5 minutes or until the chicken is done.

Add the pineapple to the skillet and stir-fry another 2 minutes or until heated through.

Combine the dressing and soy sauce; stir into the pan.

Remove from the heat and stir in the onions.

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