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.

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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.

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OLD FASHION HOOSIER GERMAN CABBAGE

1 medium head cabbage, grated

1/2 cup boiling water
1/2 tsp salt
1 egg
1/3 cup white vinegar
3 tbsp sugar

In a large skillet or a saucepan, cook the cabbage in the boiling water with the salt for two minutes. Drain water from the cabbage. In a small bowl combine the egg, vinegar, and sugar. Pour the egg mixture over the cabbage, cooking while stirring, only until the egg congeals. Remove from heat and season with more salt and black pepper, if desired.

Often served with barbecued chicken and with ham.

File Photo

CHEESY BEEFY BOWTIE PASTA

This is a recipe I saw on another site I belong to. It looked so good I had to try it. Yum! To my diabetic readers, do not worry about the pasta as there is so much protein in this recipe. Use a whole grain or no carb pasts, if you need to. I always use whole-grain pastas. You could also use ground chicken or turkey, if you prefer.

1.5 lbs ground beef

12 oz bowtie (farfalle) pasta

4 tbsp butter, divided

1 small onion, finely diced

7 cloves garlic, minced

1 cup beef broth

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp red pepper flakes

1.5 cups heavy cream

4 oz cream cheese, softened

1.5 cups grated Parmesan

1.5 cups shredded mozzarella, divided

1 cup shredded cheddar

Salt and black pepper to taste

Fresh chopped parsley for garnish

Directions:

1. Cook the bowtie pasta in a large pot of salted boiling water until tender. Reserve a little pasta water, then drain and set aside.

2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion and cook until softened, then stir in the garlic.

3. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Season with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

4. Pour in the beef broth and let it simmer for a few minutes, stirring to combine all the flavors.

5. Reduce the heat to medium and add the remaining butter. Stir in the heavy cream and cream cheese until the sauce is smooth.

6. Gradually add the Parmesan, cheddar, and 1 cup of the mozzarella, stirring until the cheeses melt into a rich, creamy sauce. Add a splash of the reserved pasta water if needed.

7. Fold the cooked bowtie pasta into the skillet until every piece is coated with the cheese sauce.

8. Sprinkle the remaining mozzarella over the top and let it melt before finishing with fresh parsley and an extra sprinkle of Parmesan.

photo that was with the recipe

PEPPERCORN-SHALLOT MAYONNAISE

Looking for something new to spice up your burgers, BLTs, etc? Try this peppercorn-shallot mayo.

3/4 cup mayonnaise

1 shallot, minced

1 tbsp cracked mixed peppercorns

1 tbsp chopped tarragon

1/2 lemon, juiced

salt to taste, optional

In a small bowl combine all ingredients. Use to spread on buns, bread, etc for a refreshing taste on your sandwiches.

food network recipe and photo 2025

LEIGH'S CHICKEN SALAD FROM POINT OF GRACE

I am reposting this very popular post from 2014 for any who may not have seen it.

No rhyme, no reason, and barely a recipe, but it sure is yummy.

10.5 oz canned chicken drained
1/2 cup cream cheese softened
1/2 cup mayonnaise (Duke's is my favorite)
1/2 cup grapes, cut in half
1 Granny Smith apple, cut in small bites with skin left on
1/2 wedge of freshly squeezed lemon juice
1/2 cup of sliced almonds, toasted
salt and pepper to taste.

1. Mix ingredients together
2. Chill overnight (or at least 4 hours)

It's also delicious with your favorite crackers!
Serves 4

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CHICKEN WILD RICE SOUP

2 quarts chicken broth

1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup grated carrots
1/2 cup finely chopped onion
1 tsp chicken bouillon granules
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan combine the first nine ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes.

In a Dutch oven, melt the butter and stir in the flour; gradually whisk in the broth mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Whisk in the mushroom soup and wine or additional broth. Add the rice and chicken; heat through.

Yield: 3 1/2 quarts.

recipe and photo 2001 TOH.

ZERO CARB BISCUITS FROM AUTHOR KAREN KINGSBURY

I saw this recipe from popular Christian author Karen Kingsbury around a dozen years ago. It has proved to be quite popular so I am reposting for our newer followers.

SWEET POTATO FRIES

4 large sweet potatoes, peeled, cut into 1/2-inch thick fries 

3 tbsp olive oil

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

2 tsp lemon or lime zest

Flaky sea salt, optional

Heat oven to 400-degrees. Coat large rimmed baking sheet with cooking spray. 

In large bowl, toss potatoes with oil, garlic powder, cumin, paprika, salt and pepper. Transfer potatoes to baking sheet; spread out in single layer. Bake, turning occasionally, until tender and golden brown, about 25 minutes. Meanwhile, if desired, toss citrus zest with the sea salt. Transfer fries to napkin-lined serving bowl, sprinkling with citrus salt, if using.

Yield: 6 servings

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CORN CASSEROLE

1 can whole kernel corn, drained

1 can cream-style corn
1 pkg (8-oz) corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees.
Spray a casserole dish with nonstick cooking spray; set aside.

In a large bowl, stir together the corns, muffin mix, sour cream and butter; pour into the casserole dish.

Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven and sprinkle the cheese over the top. Return to oven and bake another 5 minutes or until cheese melts.

PIZZA PULL-APART BREAD

 I made this when I had quests. It was good and is so easy.

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)

*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.

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SMOKY CAULIFLOWER

This is a delicious side dish from TOH, 2013.

1 large head cauliflower broken into 1-inch florets (about 9 cups)
2 tbsp olive oil
1 tsp smoked paprika
3/4 tsp salt
2 garlic cloves, minced
2 tbsp minced fresh parsley

Place cauliflower in a large bowl.

Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

Sprinkle with the parsley.

Yield: 8 servings

Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

CAPRESE CHICKEN BURGERS

1 lb ground chicken

1 1/2 tsp dry Italian seasoning

1/4 tsp pepper

1 tsp oil

16 grape tomatoes

4 slices deli mozzarella

1/4 cup bottled creamy Caesar dressing

4 ciabatta rolls, split, or 8 slices sourdough bread, toasted

1/2 cup baby arugula

4 thin slices red onion

12 fresh basil leaves

In bowl, combine ground chicken, Italian seasoning and pepper; mix thoroughly with hands. Form into 4 (1/2-in thick) patties; reserve.

In nonstick skillet, heat oil over medium heat; add tomatoes. Cover and cook, shaking skillet occasionally, until tomatoes almost burn, about 5 minutes. Reserve.

In the same skillet over medium heat, cook burgers, flipping once, about 5 minutes per side until meat is cooked through, meat thermometer inserted in patties registers 160-degrees. Place cheese on burgers during last minutes of cooking. Spread dressing on bun bottoms or bread; top with arugula, burgers, onions, tomatoes, basil and bun tops.

recipe and photo Woman's World 2026

TUNA AND WHITE BEAN WRAPS

3/4 cup no-salt-added cannellini beans, rinsed and drained

3 tbsp plain fat-free Greek yogurt

2 tbsp lite mayonnaise

1 tbsp olive oil

1 tbsp lemon juice

1/8 tsp black pepper

Dash of salt

 3 cans (5-oz each) 50% less sodium chunk light tuna in water, drained

4 8-inch multi-grain flour tortillas

3 roma tomatoes, chopped (about 1 cup)

1/2 cup matchstick-size pieces of carrot

1/4 cup finely chopped red onion

1/4 cup snipped fresh parsley

In a food processor bowl combine the beans, yogurt, mayonnaise, olive oil, lemon juice, pepper and salt. Cover and process until smooth. 

In a medium bowl combine tuna and the bean mixture. Stir to coat tuna.

Divide the tuna mixture among the tortillas. Top with the tomatoes, carrot, onion, and parsley. Roll up tightly and serve immediately.

Yield 4 servings Per wrap: 337 calories, 10g (2g sat) fat, 25g protein, 35g carbs, 590 mg sodium.

file photo for reference

CHEESY MEXICAN-STYLE CHICKEN CASSEROLE

3 c. shredded cooked chicken
2 c. shredded Mexican-blend cheese + more for topping
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

Tomatoes and Lettuce for topping

Diced onion or sliced green onion for topping, optional

Preheat oven to 350 degrees.

Combine chicken, cheese, soup, milk, sour cream, canned tomatoes, and taco seasoning mix.

Lightly spray a 2-quart oblong baking dish and cover bottom with a layer of doritos. Add a layer (half) of the chicken mixture. Repeat layers. Sprinkle additional cheese over all.

Bake at 350 degrees until heated through and bubbly, 25-30 minutes.

After removing from oven top with chopped lettuce and chopped fresh tomatoes. Add diced onion or green onion, if using.

 

TATER TOT NACHOS

Note: This is a recipe from Pillsbury thus their product names. Feel free to substitute your favorite brands.

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

 

1/2

lb lean (at least 80%) ground beef

 

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

 

3

tablespoons water

 

1 1/2

cups shredded Mexican cheese blend (6 oz)

 

1

cup Old El Paso™ Thick 'n Chunky salsa

 

Shredded lettuce

Sour cream and guacamole, if desired

Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.

Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.

Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Note: 

Swap out the ground beef for a can of drained, rinsed black beans for a vegetarian twist. Personally, I use both since I am diabetic and need the protein.

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