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.

FRIED RAVIOLI APPETIZERS

This is an air-fryer recipe for these tasty little appetizers.

1 cup Italian-style breadcrumbs

2 eggs, beaten

1/2 cup flour

1 pkg (9-oz) ravioli

Place the first three ingredients into 3 separate bowls.

Dip the ravioli in the flour, then eggs, then breadcrumbs. In batches, lay the ravioli in a single layer in the air-fryer basket. Air-fry at 350-degrees 8 minutes per batch, flipping halfway after 4 minutes. Serve with your favorite Italian dipping sauce.

Yield: 4 servings

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FRIED CHICKEN COATING

I got this recipe a few years ago from a handwritten page I belong to. It is from a lady in Pennsylvania. She said this will make several batches, and she sometimes adds garlic and/or onion powder. She also uses it on pork chops.

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QUICK AND EASY THREE-CHEESE QUESADILLAS

1/2 jalapeno, ribs and seeds removed (handle with gloves or wash hands thoroughly after handling)

1/2 red onion

1 red bell pepper, seeded

6-oz goat cheese

6 8-inch tortillas

3/4 cup shredded Monterey-Jack cheese

3/4 cup shredded cheddar cheese

In a food processor, pulse jalapeno, onions and peppers until finely chopped. In a bowl, fold the mixture into the goat cheese. Season to taste, if desired.

Spread half of each tortilla with 1/6 of the goat cheese mixture than sprinkle shredded cheeses over the goat cheese mixture. Fold each tortilla in half. Working in batches, microwave quesadillas 1 minute, flipping once halfway through.

Yield: Serves 6

 

recipe and photo Woman's World 2026

SHEPHERD'S PIE

2 1/4 lbs Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces

1 tbsp olive oil

1 small onion, chopped 

1 1/2 lbs ground beef

1 1/2 cups frozen peas and carrots. thawed and drained

1 cup lower-sodium beef broth

1/4 cup tomato paste

1 tsp dried thyme

3/4 cup milk

4 tbsp butter, room temperature

Heat oven to 400-degrees. Spray or grease a baking dish, set aside.

In a large pot of salted boiling water, cook potatoes until tender, 20 minutes, drain. 

In a skillet, heat oil over medium-high heat; add onion and beef. Cook 7-8 minutes; drain. Return to skillet. Add thawed peas and carrots, broth, tomato paste, thyme and 1/2 teaspoon salt. Bring mixture to a boil. Reduce heat to low. Cover and cook 10 minutes. Transfer to the prepared baking dish.

In large microwave-safe bowl, microwave milk and butter until melted, 45 seconds; add potatoes and 1/2 teaspoon salt. Mash; spread over filling. Bake until hot, 30 minutes. Let stand 10 minutes before serving.

file photo for reference only

LEMON PARMESAN BROCCOLI

 2 (12-oz each) fresh broccoli florets

3 tbsp olive oil

3 garlic cloves, minced

1/2 cup grated Parmesan cheese

3 tbsp lemon juice

lemon slices for garnish, optional

Grease or line with parchment paper a baking sheet that has sides. Heat oven to 400 degrees.

In a large bowl, toss the broccoli florets with the remaining ingredients to coat. Transfer to the prepared baking sheet and bake at 400-degrees for 15 minutes.

Garnish with the lemon slices, if desires

Yield: Serves 6

file photo for reference

HONEY ROASTED CARROTS

2 lbs carrots

3 tbsp melted butter

2 tbsp honey

1 tbsp orange juice

1 garlic clove, minced

1/4 tsp salt, optional

Preheat oven to 400-degrees. 

Trim carrots and cut into sticks; transfer to a baking sheet.

In a bowl combine butter, honey, orange juice, garlic and salt. Pour over carrots and bake at 400-degrees and bake 45 minutes.

Garnish as desired.

Yield: 6 to 8 servings

Note: The sauce is also good over sweet potatoes.

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SWEET AND SAVORY STUFFING

Whether you like stuffing as a side dish or use it to stuff turkey, chicken, pork chops, etc, this savory version is sure to be a hit.

1 cup diced celery

1 cup onions

1 tbsp olive oil

1 pkg (6-oz) Savory Herbs Stuffing Mix

1/4 cup (1 stick) butter)

1 cup water

1/4 tsp salt, optional

1/4 cup dried cranberries

Heat oil over medium heat and sauté celery and onions 3 to 4 minutes or until crisp tender. Stir in the stuffing mix, butter, water and salt; remove from the heat. Cover and let set for 10 minutes. Remove cover and stir in the cranberries.

Yield: Serves 6

This recipe features this boxed stuffing mix but adding a few ingredients and another 5 minutes to the time, gives you a delicious stuffing.

GARLIC-PARMESAN MASHED POTATOES

2 cups water

3 tbsp butter 

1 tsp garlic powder  

2 pkgs (4-oz each) Idahoan Buttery Homestyle Mashed Potatoes

3/4 cup milk 

1/2 cup grated Parmesan cheese

3 tbsp chopped chives

Place first three ingredients into a pan and bring to a boil. Remove pan from heat.

Add the potatoes, milk, cheese and chives. Whisk mixture until smooth. Top with a pat of butter, if desired.

Serves 6

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STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut half inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

the file photo

CHEESY DUCHESS POTATOES

Total time on this recipe is a little over an hour but only 15 minutes of your time. The remaining time is the potatoes baking in the oven. You might try microwave baking if in a hurry.

8 russet potatoes

1/2 cup grated Gruyere cheese

1/2 cup low-fat sour cream

2 eggs

2 tsp minced fresh thyme

1/2 tsp salt

1/4 tsp pepper

Heat oven to 400-degrees. Scrub potatoes and bake until tender, about an hour. Allow to cool slightly so you can cut a slice off the top of each potato. Scoop out the flesh from top to bottom into a bowl. Discard the top skins. Mash the potato flesh until smooth. Stir the remaining ingredients into the mashed potatoes.

Arrange the potato shells on a baking sheet. Spoon or pipe the mixture into the shells. Coat the tops with cooking spray then bake until hot, around 20 minutes. Broil until the tops are golden.

recipe and photo First for women 2022

CREAMY TUNA FETTUCCINE BAKE

8-oz fettuccine pasta

3 tbsp olive oil

2 celery ribs, chopped

2 carrots, chopped

1 can (10.5-oz) condensed cream of celery soup

1 cup frozen corn, thawed

1 garlic clove, minced

1 can (12-oz) tuna, drained

2 cups shredded cheddar cheese

1/2 cup Italian-style dry breadcrumbs

In a large pot of salted boiling water, cook pasta according to package directions for al dente; drain. Toss with 1 tablespoon of the oil.

Heat oven to 350-degrees.

In a skillet, heat 1 tablespoon of the oil over medium heat. Add celery and carrots, cook, stirring, 10-12 minutes. Add the soup, corn, garlic, 1/4 teaspoon pepper and 2 cups water; bring to a boil. Add pasta, tuna and 1 cup of the cheese; toss until coated. Transfer to a baking dish that has been sprayed with cooking spray. In a bowl, mix breadcrumbs with the remaining tablespoon of oil and sprinkle over the pasta. Top with the remaining cheese and bake for 25 minutes.

recipe and photo First for women 2022

HUNT'S BEEFY SKILLET RAVIOLI

Prep 15 min Cook 15 min

1 lb lean ground beef
1 can (26 oz) Garlic & Herb Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes with Sweet Onion
9 oz pkg refrigerated cheese-filled ravioli
2 tbsps shredded Parmesan cheese
1 tbsp chopped fresh Italian parsley

Brown ground beef in a large skillet, drain. Stir in the spaghetti sauce and tomatoes; blend well. Bring mixture to a boil. Add the ravioli to the skillet and spoon the meat and sauce over the ravioli until it is well coated. Reduce the heat, cover and simmer over medium heat for 15 minutes or until the ravioli is tender. Sprinke with the cheese and the parsley.

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PUMPKIN BUTTER

 A friend on a blog I am a member of posted this. I'm sure it is yummy. She credited O Parazine.

EASY APPLE CINNAMON ROLL CASSEROLE

You only need 2 ingredients to make this tasty casserole. Perfect for breakfast, brunch, or dessert.

1 tube refrigerated cinnamon rolls with frosting

1 can apple pie filling

Preheat oven to 350-degrees. Lightly grease or spray a 9x13-inch baking dish.

Open the cinnamon rolls and set the icing aside. Cut each roll into quarters.

Open the can of apple pie filling and using a knife while slices are still in the can, cut apple slices into smaller pieces.

Arrange the cinnamon roll pieces evenly over the bottom of the prepared baking dish. Using a spoon, drop pie filling over the cinnamon rolls. Not every piece may be covered, that is okay. Just put evenly over the rolls.

Bake casserole at 350-degrees for 35 to 40 minutes or until the rolls are cooked through.

Remove casserole from the oven and drizzle the icing that had been set aside over the warm casserole before serving.

Yield: 12 servings

file photo for reference

COPYCAT PANERA MACARONI AND CHEESE

Note: This recipe and photo are from Shurgary Sweets

Yield: serves 8

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk (I used skim)
• 2 cup heavy cream
• 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dry mustard
• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions:

1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

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QUICK AND EASY ZESTY CORNBREAD

1 pkg (8.5-oz) Jiffy corn muffin mix

1 egg

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup milk

1/4 oil

1/4 cup diced jalapenos

Combine all ingredients in a medium bowl until well combined. Transfer to an 8-inch square baking pan that has been sprayed with cooking spray. Bake at 400-degrees for 20 minutes.

Yield: 6 to 8 servings

Note: Be careful handling jalapenos. It is best to wear gloves and do not touch eyes before washing hands with soap and water.

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CHILI NACHO BAKED POTATOES

8 (4-oz each) white potatoes

1 can (15.5-oz)  kidney beans

1 can ( 15-oz) beef chili without beans

1 cup shredded sharp cheddar cheese

1/4 tsp smoked paprika

1 tbsp chopped fresh cilantro

Sour cream for serving, optional

Preheat oven to 350-degrees. 

Prick potatoes all over with a fork and microwave until tender. Allow to cool slightly.

In a bowl, combine beans and chili; set aside.

Halve potatoes lengthwise and scoop out potato flesh, leaving a 1/4-inch shell. Reserve the potato flesh.

Transfer the potato shells to a baking dish. Dividing evenly, spoon chili mixture into the shells. Top with the potato flesh then the cheese. Sprinkle with paprika. Bake until heated, 10 to 15 minutes. Sprinkle with cilantro. If desired, serve with the sour cream.

recipe idea and photo First for women 2023

POTATO BEET PANCAKES

1 (8-oz) potato, peeled, grated

1 (4-oz) beet, peeled, grated

1/2 cup grated onion

1 egg, beaten

2 tbsp all-purpose flour

1 tbsp undrained prepared horseradish

6 tbsp olive oil

Sour cream and chopped chives, optional

Heat oven to lowest setting. In bowl, mix potato, beet and onion. Transfer mixture to paper towels and squeeze out excess liquid. Return to bowl; stir in egg, flour, horseradish, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Working in 3 batches, in nonstick skillet, heat 2 tablespoons oil per batch over medium heat. Drop mixture by rounded tablespoonfuls into oil; cook, flipping once, until browned, 2-3 minutes per side. Drain on paper towels.

Transfer pancakes to baking sheet and keep warm in oven while cooking remaining pancakes. If desired, serve pancakes with sour cream and chopped chives.

file photo for reference only

GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter

1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained

In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.

Fold in green beans and heat through. Simmer, stirring gently occasionally.

Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.

This recipe and photo were sent to me by a friend a few years ago.

MEATBALL HEROES

1 1/2 lbs ground beef

1/2 cup Italian-style dry breadcrumbs

2 eggs, lightly beaten

1/4 cup chopped parsley

2 garlic cloves, minced

6 hoagie rolls, split

1 1/2 cups tomato-basil pasta sauce, warmed

6 slices mozzarella cheese

Thinly sliced fresh basil for garnish

In a medium bowl, combine ground beef, breadcrumbs, eggs, parsley, and garlic. Coat a nonstick skillet with cooking spray and heat over medium heat. In batches, cook meatballs, turning occasionally until browned, about 5 minutes per batch.  Return all meatballs to the skillet and reduce heat to medium low. Cover and cook 15-20 minutes, until cooked through.

Line a rimmed baking sheet with foil. Dividing evenly, fill rolls with the meatballs and sauce. Top with the cheese. Place on baking sheet. Broil until cheese melts, about 3 minutes. Garnish with the basil.

Yield: 6 servings

recipe and photo First for women 2023

MICROWAVE PEANUT BUTTER FUDGE

I got this recipe from a cousin.

1 lb box Confectioners' sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

The following picture is for reference, not an indorsement of a particular peanut butter brand.

 

FRIED BOW-TIE PASTA SNACK

8-oz bow tie pasta

1/3 cup cornmeal (yellow preferably)
3 tbsp Creole seasoning
Canola oil

Cook the pasta according to package directions, omitting the salt.  Drain well and blot dry with paper towels.

In a large bowl combine the cornmeal and seasoning.  Toss pasta, a handful at a time, in the mixture to coat; shake off excess.

In a Dutch oven, pour oil to a depth of 2-inches.  Over medium heat, heat the oil to a temperature of 375 degrees.

Fry the pasta in batches 3 to 4 minutes or until golden brown; drain on paper towels.

Cool completely and store in an airtight container for up to a week.

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MAPLE-ROASTED BUTTERNUT SQUASH PUREE

A tasty dairy-free side dish.

6  lbs butternut squash, peeled, seeded, cubed (about 6 cups) 

3 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

3 tbsp maple syrup

1/3 cup lite coconut milk

1 tsp minced fresh chives 

Heat oven to 350-degrees. On a rimmed baking sheet, toss squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt 1/4 teaspoon pepper. Roast, stirring once, until tender, 35 to 40 minutes. Transfer to a large bowl and let cool slightly.

In batches, in food processor, pulse squash with the maple syrup, remaining oil and coconut milk until smooth and creamy. If necessary, reheat in the same pot over low heat. Transfer to a serving bowl and sprinkle with the chives.

Yield: 6 servings

file photo and recipe First for women 2023

TOH'S CHICKEN TORTELLINI SOUP

2 cans (14.5-oz each) chicken broth

2 cups water

3/4 lb boneless skinless chicken breast, cut into 1-in cubes

1 1/2 cups frozen mixed vegetables

1 pkg (9-oz) refrigerated cheese tortellini

2 celery ribs, thinly sliced

1 tsp dried basil

1/2 tsp garlic salt

1/2 tsp dried oregano

1/4 tsp pepper

In a large saucepan, bring broth and water toa boil, add chicken. Reduce heat and cook 10 minutes.

Add the remaining ingredients to the pan and cook 10 -15 minutes longer or until chicken is no longer pink and vegetables are tender.

Yield: 8 servings 1 cup each

Per serving: 170 calories, 4g fat (2g sat),37mg chol, 483mg sod, 20g carb, 14g protein Note: this recipe and nutritional figures are from a Taste of Home magazine. 

TOH photo and recipe idea

LEMON TARTLETS

Tart Shells:

1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour

Filling:

2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Preheat over to 325 degrees F. 
Spray 2 mini muffin pans with cooking spray. 

In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.

For filling, lightly whisk eggs. Whisk in sugar, butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. 

Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator. 

Dust with the powdered sugar before serving.

Yield: 24 tartlets

 

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SKILLET SHRIMP AND ORZO

1 tsp lemon zest

2 large cloves garlic, grated, divided

3 tbsp olive oil, divided

Kosher salt

1 lb large peeled and deveined shrimp

1/2 tsp red pepper flakes

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

1 cup orzo

1 can (28-oz) whole peeled tomatoes

1/2 cup water

1/2 cup flat-leaf parsley, chopped

2-oz feta cheese, crumbled

In a medium bowl, combine lemon zest, half of garlic, 1 tablespoon oil and 1/2 tsp salt. Add shrimp and toss to coat; let marinate.

Meanwhile, in a large skillet, heat red pepper flakes and remaining garlic and 2 tablespoons oil on medium until sizzling. Stir in wine and simmer 1 minute. Stir in orzo to coat, then the tomatoes and their juices (crushing with your hands) and water. Simmer, covered, stirring occasionally, until orzo is just barely tender, 8 to 10 minutes. Add the shrimp and cook, covered, until opaque throughout, 3 to 5 minutes. Sprinkle with parsley and feta.

Yield: 4 servings

recipe and photo Woman's Day 2024

SPECIAL CORN CASSEROLE

1 can (14 3/4-oz) cream-style corn
2 eggs
1/2 cup crushed saltines
1/4 cup butter or margarine, melted
1/4 cup evaporated milk
1/4 cup shredded carrot
1/4 cup finely chopped green bell pepper
1 tbsp chopped celery
1 tsp chopped onion
1/2 tsp sugar
1/2 tsp salt
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Combine all ingredients except cheese in a bowl and stir to blend well. Transfer to the prepared casserole dish and sprinkle the cheese over the top.

Bake at 350 degrees for 30-35 minutes until a knife inserted in the center comes out clean.

Yield: 4 servings

File Photo

QUICK AND EASY NUTELLA MOUSSE CRUNCH

1 jar (13-oz) Nutella or another brand of hazelnut spread

1 carton (8-oz) frozen whipped topping, thawed
1 pkg (6.88-oz) bittersweet chocolate-dipped biscotti (or your favorite biscotti)

Being sure to have removed the foil wrap, microwave the Nutella, uncovered, on High for 30 seconds.  Fold the Nutella into the thawed whipped topping in a large bowl; leave some chocolate streaks.  Using a cake decorating piping bag or a plastic bag with a hole cut in the corner, pipe the mixture into 6 individual parfait serving dishes.  Crush some biscotti and sprinkle over the tops for a crunch effect.  Serve the remaining biscotti with the mousse. 

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CREAMY ZUCCHINI CELERY SOUP

3 green onions, sliced thin

2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes (may substitute chicken bouillon cubes)
1/2 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water
Sour cream for garnish, optional

In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.
Garnish each bowl with sour cream before serving, if desired.

Yield: 6 servings.

 

File Photo

1980s CHILI-RONI

1 lb ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 cup uncooked elbow macaroni
2 tsp chili powder
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1 can (28-oz) whole tomatoes, do not drain
1 can (15-oz) kidney beans, do not drain
1 can (8-oz) tomato sauce

In a large skillet, cook and stir the beef, onions and bell pepper until beef is browned and crumbly; drain well. Add the remaining ingredients and break up the tomatoes with a fork. Heat mixture to boiling; reduce heat. Cover and simmer, stirring occasionally, 20-30 minutes until macaroni is tender.

Yield: 6 servings

file photo

 

PENNE PASTA WITH FRESH TOMATO SAUCE

1 tbsp olive or coconut oil

1 small red onion, chopped very fine
1 garlic clove, minced
1 1/4 lbs fresh cherry tomatoes
1/2 tsp salt
1/4 tsp freshly ground black pepper
8-oz whole-wheat penne pasta
4 tbsp grated Parmesan cheese
6 fresh basil leaves, thinly sliced

Heat the oil in a large saucepan over medium heat. When the oil is hot add the onion and sauté about 5 minutes until tender. Add the garlic and cook, stirring constantly, until fragrant - about half a minute.

Stir the tomatoes into the saucepan along with the salt and pepper; cook while stirring occasionally, until the tomatoes soften and the sauce is slightly thickened. This will take about 10 minutes.

Transfer the sauce to a bowl and keep warm.

In a large saucepan cook the penne according to the package directions. Drain in a colander and return to the pan.

Add the sauce to the penne along with half the Parmesan cheese and the basil; toss to combine well.

To serve, sprinkle with the remaining Parmesan.

Yield: 4 servings

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TOWN HOUSE CRACKER CHICKEN CASSEROLE

This recipe is a family favorite of an Indiana facebook friend. She has had lots of requests for it so I am sharing it here for those who would want it.

4 chicken breasts cut in chunks

2 cans cream of chicken soup
1 1/2 sticks butter
1 c. sour cream
2 tubes Town House crackers, crushed
1 tbsp. poppy seeds
1/2 c. chicken broth

Cook chicken breast in a skillet with oil until thoroughly cooked. Set aside and spray 13 x 9 inch baking dish with pan.

1st Layer: Melt 1 stick butter. Add poppy seed and Town House crackers. Place 1/2 of cracker mixture in baking dish, saving the rest for the top layer.

2nd Layer: Mix the chicken with the soup, sour cream, chicken broth and 1/2 stick butter. Place on 1st layer.

Sprinkle the rest of the cracker mixture on top add additional poppyseeds. Bake at 350 degrees until golden brown, approximately 35-45 minutes. (This can be made ahead of time and refrigerate until ready to bake.)

file photo, not exactly this recipe

 

HOMEMADE MAYONNAISE

This recipe works best when you use a food processor. Don't mess with the basic ingredients but feel free to use flavored vinegars, use garlic for some of the mustard, etc. But remember this, if you use mayo to make a cake or other sweets, you may want to keep the mayo more subtle by eliminating or reducing the Tabasco sauce and paprika. Feel free to play with this recipe to suit your taste and occasions you will be using the mayo.

1/2 cup extra-virgin olive oil

2 extra-large eggs

1 tbsp sugar

2 tsp salt

2 tsp ground yellow mustard

1/8 tsp paprika

6 dashes Tabasco sauce

2 cups sunflower oil

2 tbsp white vinegar

1 tbsp lemon juice

1 tbsp water

All ingredients should be at room temperature.

In the bowl of a food processor, pulse the olive oil, eggs, sugar, salt, mustard, paprika and Tabasco until combined. With the processor running, slowly drizzle in 1 cup of the sunflower oil in a thin stream. Turn off the processor and pour in the vinegar, lemon juice, and water.

Turn the processor back on, and after the acids and water are just blended (after a few seconds), add the remaining cup of sunflower oil.

Place the mayo into a storage jar, refrigerate and enjoy.

file photo for reference

SALSA PORK CHOPS

6 boneless pork loin chops (6-oz each)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups fresh or frozen whole-kernel corn
1 can (15-oz) pinto beans, rinsed and drained
1 1/4 cups chunky salsa
2 tbsp water
1 tsp. ground cumin
1 tbsp chopped fresh cilantro

Sprinkle the salt and pepper over the pork chops.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the chops and brown on both sides.

Add the corn, beans, salsa, water and cumin to the skillet; bring mixture to a boil. Reduce the heat and simmer 8 to 10 minutes until chops are cooked through or meat thermometer reads at least 145 degrees.

Allow chops to stand 5 minutes before serving.

To serve, place chops on platter, spoon salsa over chops and sprinkle with the chopped cilantro.

My version of an old TOH recipe. The picture is from TOH.

 

ENGLISH MUFFIN BREAD

Obviously, this bread cannot be mixed and baked within an hour. It is, however, a rather quick and easy bread recipe. I have not made it, but it looks delicious. (For health reasons I have to limit my bread intake, but I do intend to make this.) I am part of an Olden Days of Christmas recipes, etc blog and this recipe was posted there today, so I am stealing it. But I wasn't sneaky. I told them I was going to post it. If you make it, let us know how you liked it.

English Muffin Bread.

Ingredients

4 ½ cups flour (you may need less or a little more)
2 tablespoons yeast, or 2 packets
1 tablespoon honey, or sugar
¼ cup warm water, 110F
2 teaspoons kosher salt
¼ teaspoon baking soda
2 ¼ cups warm milk, 110F
Butter and cornmeal for greasing and dusting the pans

Instructions

Mix the yeast, honey, and water. Set aside.
Stir the salt, baking soda, and 1 cup of flour together.
Add the milk to the yeast mixture.
Blend well.
Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
You should have a very soft, goopy dough. Yes. I said goopy.
Spoon the dough into 2 8-inch loaf pans that have been greased and dusted with the cornmeal.
Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
Preheat the oven to 425F
Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped. Interior should register 190F-200F on an instant-read thermometer stuck in the center.
Bake for 20-25 minutes if you want a crisper, more golden crust.
Cool and slice.

I got this phot from the above-mentioned blog with the recipe.