Jan Tucker Recipes

Recipes from the Jan Tucker Show

 

November 2019

Sausage & Stuffing Balls w/ Cranberry Dipping Sauce (11/20/19)  Ingredients: 1 pound ground breakfast sausage; 1/2 teaspoon ground sage; 1/2 teaspoon Kosher salt; fresh ground black pepper; 1/2 cup finely minced onions; 1 stalk celery, finely minced; 1/2 cup shredded cheddar cheese; 1/3 cup dried cranberries, minced; 1 box stuffing mix (unprepared) (can substitute 2 1/2-3 cups leftover prepared stuffing); 2 eggs, beaten; 1 cup Swanson 100% Natural Chicken Broth (if using leftover stuffing, reduce amount to 1/4-1/2 cup, adding more, as needed).  Cranberry Dipping Sauce Ingredients:  1 can whole berry cranberry sauce (or 1 1/2 cups leftover cranberry sauce); 1/4 cup orange juice; pinch of Kosher salt  The dish can be created using fresh stuffing, or left overs. If using leftovers, make sure you don’t add too much broth! Directions:  Brown sausage in large skillet over medium heat. Add seasonings and cook until pink is gone. Add onions and celery to skillet and continue to cook until vegetables are soft and onions are clear. Allow to cool for 10-15 minutes.  Add cheese, cranberries, and stuffing to sausage and stir. Stir in eggs and Swanson 100% Natural Chicken Broth and make sure entire mixture is completely combined.Using a cookie scooper, scoop out heaping balls of mixture (and slightly use palm to press mixture into scoop to make sure it sticks together well). Place balls onto a cookie sheet lined with parchment paper. If any of the mixture falls off of one, just press it back into place. Continue with entire batch of mixture (I place about 24 sausage and stuffing balls onto one standard cookie sheet).  Bake in a preheated 375º oven for 15-18 minutes, until tops begin to brown.  While sausage balls are baking, prepare Cranberry Dipping Sauce. Combine cranberry sauce, orange juice and salt in a small saucepan over medium heat. Stir until thinned out a bit and completely combined. Transfer to a serving dish.  Makes 36-48 Sausage and Stuffing Balls, depending on the sizes you create.

Apple- Cranberry Crumb Bars (11/19/19)  Line a 13 by 9 pan with foil, with ends of foil extending over the sides. Microwave 1/2 cup butter until melted. Add yellow cake mix, dry (two layer size)  1 beaten egg and 1 teaspoon cinnamon. Beat with mixer until blended. Press 2/3 of this into bottom of prepared pan    Beat   two 8 oz. pkg. cream cheese, softened, and 1/2 cup sugar until blended. Add 1 beaten egg and mix well. Spread over crust and top with 2 Gala apples, peeled and chopped and 1 cup fresh or frozen cranberries. With the remaining dough that was reserved, pinch small pieces between your fingers, and press lightly into cream cheese layer. Bake at 350  degrees    45-50 minutes or till center is almost set, Cool completely, refrigerate 1 hour. Use foil handles to list desert from pan before cutting into bars.

Cherry Waldorf Salad (11/15/19)  Whisk together  1/4 cup mayonnaise, 1/4 cup sour cream, 2 Tablespoons honey and  1/8 teaspoon salt. In a large bowl, toss 2 large apples, about a pound, cubed apples, with 1 Tablespoon lemon juice. Add: 2 ribs celery, chopped, 1/2 cup dried cranberries and 1/2 cup slivered almonds. Toss with dressing. Gently stir in 1 cup fresh or frozen pitted cherries or cut regular cherries, cut.

Beef Tenderloin (11/13/19)  Place in a shallow glass  baking dish: a 1-3/4 pound Beef Tenderloin . Combine:  1/2 cup melted butter, 3/4 cup soy sauce and about 1 minced clove garlic, more or less. Preheat oven to 350 degrees. Tuck small end of roast under and place roast in a shallow baking pan and pour butter sauce over tenderloin. Bake about 10 minutes. Turn meat and continue cooking another 35-40 minutes for medium. On a meat thermometer medium would be 140 degrees. Since the roast is not uniform in thickness, some slices will be more rare and others more well done. Let meat rest for 10 minutes before slicing.

 

Coconut Apple Betty (11/12/19)  Slice 4 cups apples thin (4 large). Arrange 2 cups apples on the bottom of a greased pan. Sprinkle with 1/2 cup soft bread crumbs and 1/3 cup shredded coconut. Combine 1/2 cup brown sugar, dash of salt, and 1/2 teaspoon cinnamon. Sprinkle half of this mixture over the coconut. Dot with 2 Tablespoons butter and repeat. Sprinkle with another 1/3 cup coconut on the top. Cover and bake at 350 degrees for 35 minutes or till done. Uncover and bake for 10 minutes more.

 

Caramel Banana Dessert (11/8/19)  Place 4 medium bananas sliced in 4 different serving dishes. Top with 406 Tablespoons caramel ice cream topping. and top with 4-6 Tablespoons chopped pecans. Garnish with whipped topping.

 

Mexican Monkey Bread (11/7/10)  Spray 9 by 5 loaf pan with cooking spray. Take 1 can (16.3 oz. refrigerated biscuits, quartered. Dip 1/3 of the biscuit pieces in 2 Tablespoons melted butter and place in prepared pan. Top with 1/2 cup shredded Cheddar cheese, 1/4 cup drained, canned slices jalapeno 1/4 teaspoon parsley flaked. Then repeat layers. After repeating the layers Top with 1/4 cup mozzarella and any remaining Cheddar cheese. Bake at 350 degrees for 40-45 minutes or till golden brown. Let stand 5 minutes. Invert bread onto plate, remove pan and serve warm.

Junk Yard Salad (11/6/19)  1 can cherry pie filling, 1 large can crushed pineapple, drained, 1 can Eagle Brand milk, 2 cups miniature marshmallows, 1 cup pecans, 1 (8 ounce) Cool Whip.  Mix in order and refrigerate overnight.

Light Christmas Cake  (11/5/19)  In a bowl, combine 3 oz.  sugar free raspberry gelatin powder and 1-1/4  cups applesauce. Mix well. In another bowl combine  a 3 oz. package sugar-free lime gelatin and  1-1/4  cups applesauce. Mix well. Place  three whole graham crackers side by side on a plate. Cover with a third of the raspberry-flavored applesauce, Top with three more crackers and them a third of the lime  applesauce. Repeat  layers twice. Top with crackers. Frost the   tops and sides with a carton of whipped topping. Refrigerate overnight.

 

Onion Soup Mix (11/4/19)  Combine: 3/4 cup dehydrated onion, 1/3 cup beef bouillon granules, 4 teaspoon onion powder, 1/4 teaspoon celery salt, 1/4 teaspoon sugar, 1/8 teaspoon pepper. Store in airtight jar.  Five Tablespoons equals 1 package onion soup mix.


Sweet Potato Balls (11/1/19) 
Boil 6 sweet potatoes, mash and  form into balls. Place 6 marshmallows in center of each. Dip into 2 beaten eggs. Roll in 1 cup crushed corn flakes and fry in small amount of fat until golden on all sides or brown slightly in hot oven.

October 2019

Carrot Bars (10/31/19) Mix 1 cup sugar, 2 eggs, 3/4 cup oil, and 1-1/2 cup grated carrots. Add 1 cup flour, 1 teaspoon baking soda , 1-1/2  teaspoon cinnamon, 3/4 teaspoon cloves and 1/2 cup walnuts, chopped. Mix well. Pour into a 9 by 13 inch pan and bake at 350 degrees for 30 minutes.

Cheetos Popcorn (10/30/19)  Place  1/2  cup crunchy cheetos from  one 8.5 oz  bag in a plastic zip  top bag. Crush to a fine dust. In a large saucepan over medium high heat combine 3 Tablespoons canola oil and  1/2 cup popcorn kernels. Cover and cook 5 minutes or till popcorn finishes popping, shaking  pan occasionally. Pour popcorn into large serving bowl. Drizzle with 4 Tablespoons melted butter. Sprinkle with crushed Cheetos. Toss to coat. Add remaining Cheetos and toss to combine.

Bacon Corn Chowder (10/29/19)  In a saucepan Cook 6 strips  bacon, diced, 3/4 cup diced celery, 1 small onion, diced over medium heat for 10-15 minutes or until bacon is cooked, Drain. Add 1 cup diced uncooked potato, 1 cup water, cover and simmer for 20 minutes or until potato is tender. Stir in  1 can cream style  corn, 1 cup milk, 1/2 teaspoon seasoned salt, 1/2  teaspoon salt, 1/4 teaspoon garlic powder, 1/8 teaspoon pepper. Heat through, do not boil. Refrigerate or freeze left overs.

Cheddar Mashed Potato Casserole (10/28/19)  Cook 2 pounds potatoes (about 6) peeled and quartered in boiling water until tender. Drain, return to pan. Heat oven to 350 degrees. Add 2 Tablespoons butter and 1/2 cup sour cream to potatoes. Mash until smooth. Spoon half into 1-1/2 qr. casserole sprayed with cooking sprayed with cooking spray Cover with layer of sharp  shredded cheddar cheese, remaining potato mixture and 6 slices bacon, cooked and crumbled. Bake at 350 for 30-35 minutes or till heated through.

Sweet Potato Puffs (10/25)  Combine  1 cup mashed sweet potato without added milk or butter), 1 Tablespoon brown sugar, 1/4 teaspoon salt, and  1/8 teaspoon cinnamon. Shape into six round balls around 6 large marshmallows. Roll in 1`/3 to 1/2 cup graham cracker crumbs. Place on greased baking sheet. Bake at 350 degrees for 6 minutes or till lightly puffed. Do not overbake or marshmallows will melt.

Quick Stuffed Pork Chops for Two (10/24/19)   Combine 1/4 teaspoon dried thyme, 1/4 teaspoon rubbed sage, 1/8 teaspoon salt and  1/8 teaspoon pepper. Sprinkle on both sides of 2 boneless pork loin chops. ( 3/4 inch thick) In a skillet cook 2 boneless pork chop loins in 1 Tablespoon butter or margarine for about 5-6 minutes on each sides or till juices run clear. Transfer to serving platter and keep warm. In the pan drippings, saute 2 Tablespoons celery, chopped,  2 Tablespoons  chopped onion, 1/4  cup thinly  sliced  carrot until tender. Stir in 1/2 cup  broth and 3/4 cup Chicken broth and 3/4 cup herb-seasoned stuffing. Spoon over chops and serve immediately.

Herbed Potato Wedges (10/23/19)  In a shallow bowl combine: 3 Tablespoons grated Parmesan cheese, 1 Tablespoon dried basil salt and pepper.  1 large unpeeled baking potato, cut into wedges Brush cut sides of wedges with 2 teaspoons vegetable oil. Dip into cheese mixture. Place in a greased 8 inch square pan. Bake uncovered at 400 degrees for 20-25 minutes or until tender.


Green Rice (10/22/19) 
In a skillet, saute 1/2 cup thinly sliced green onions, with tops in 2 Tablespoons butter or margarine till tender. Stir in  one and one half cups chicken broth, 2/3 cup uncooked  long grain rice, 1/4  cup finely chopped green pepper 1/4 cup minced parsley and dash of pepper. Bring to a boil. Remove from heat and pour into a greased 1 qt. baking dish. Cover and bake at 350 degrees for 25 minutes or till rice is tender. Top with 1/4 cup shredded Cheddar cheese (Opt.) if desired and  bake 3 minutes longer till cheese melts.

Oat Fashioned Strawberry Cake (10/21/19)  Drain 4 cups  sliced fresh strawberries  on paper towels and set aside. In a large bowl, combine: 1-1/4 cups flour, 1-1/4 cups quick cooking oats, 2/3 cup packed brown sugar, 1/4 teaspoon baking soda, and 1/8 teaspoon salt. Cut in 2/3 cup cold butter or margarine or butter until it resembles coarse crumbs. Reserve 1-1/2 cups for topping. Pat remaining crumb mixture into a greased 9 inch square pan. In a bowl combine: 2 tablespoons sugar and 1/4 to 1/2 teaspoon cinnamon. Stir in the strawberries, and spoon over the prepared crust. Sprinkle with prepared crumb mixture. Bake at 350 degrees for 35 to 40 minutes or till golden brown. Serve warm.

Crunchies (10/18/19) Melt 6 oz. pkg. Butterscotch chips, and add 1/4 cup crunch style peanut butter. Stir in 3-1/2 to 4 cups corn flakes. Mix well. Drop from spoon onto wax paper and let cool.

Sausage and Noodles (10/17/19)  Form 1 pound bulk pork sausage into small balls. Flatten into patties and brown lightly on both sides. Drain. Cook 2 cups fine noodles in unsalted water until just about tender. Drain. Combine patties and noodles and s Tablespoons green pepper, chopped.  To a can of cream of mushroom soup, add 1/4 cup milk and heat stirring constantly. Add 1/2 cup Cheddar cheese and heat until cheese melts. Combine and place in casserole. Mix 1/2 cup soft bread crumbs and 1 Tablespoon butter or oleo, melted and sprinkle over mixture. Bake at 350 degrees for 30 to 35 minutes.

Banana Split Cake Bars 10/16/19)  Grease a 15 by 10 by 1 inch baking pan. In a large bowl, Beat 1/2 cup butter and 1-1/2 cup sugar until crumbly, about 2 minutes. Add 2 large eggs (room temperature) Mix well. Beat in 1-1/2 cups mashed, ripe bananas ( about 3 large), 1 cup sour cream and  2 teaspoon vanilla. In another bowl, whisk 2 cups flour, and 1 teaspoon baking soda and 3/4 teaspoon salt. Gradually add to the butter mixture and transfer to the prepared pan. Bake at 375 degrees, 18-20 minutes. Top with 2 jars maraschino Cherries, drained and chopped,  2 cups chocolate chips, and 10 oz. package miniature marshmallows and if desired , peanuts. Bake until  chips are slightly melted and marshmallows are puffed, 3-5 minutes longer. Cool.

Cherry Coke Salad (10/15/19)  Combine 1 cup canned, pitted cherries, drained,  3/4 cup sugar, and 1/2 cup water. Bring to a boil and boil for 1 minutes. Add 6 oz package cherry Jello, 1 cup nuts, Optional, 1 cup crushed pineapple, drained. Mix together and then add 12 oz. Coke. Chill and serve.

5  Hour Stew (10/14/19)  Blend together 1-1/2 pound beef stew meat, 3-4 potatoes, peeled and cut into chunks, 3-4 carrots cut into chunks. 1 package dry onion soup mix, 3 Tablespoons tapioca, 3 cups water. Bake, covered for 5 hours. Do not remove cover and look at it.

Sweet and Sour Green Beans (10/11/19)  Cook 1 package frozen green beans, according to Package directions, drain. Fry 4 slices of bacon until crisp.  Drain and crumble. Save drippings. Add 2 Tablespoons chopped onions to bacon drippings. Cook until tender but not brown. Stir in 1 Tablespoon vinegar, 1/4 teaspoon sugar and dash pepper and crumbled bacon. Pour over hot beans.

Fruit Salad (10/10/19) 2 cups fruit cocktail , packed in its own juice, No sugar added, drained, 2-1/2 cups pineapple chunks, packed in its own juice, no sugar added, drained,  1 cup canned mandarin oranges, packed in its own juice, drained. Drain all the fruit and mix with the fruit  a 4 serving package  reduced calorie instant  vanilla pudding. Refrigerate for 2 hours. Add one half a banana and serve.

Sugar Free Strawberry Pie (10/9/19)  Bring a 12 oz. can diet or regular strawberry Pop to boil and add small package sugar free or regular strawberry Jell-o.  Put 1 Tablespoon cornstarch in 1/4 cup water, mix and add to pop mixture. Cook until it thickens. Remove from heat, add 3 cups whole strawberries or sliced and 2 pkgs. sugar substitute (she uses Splenda)  and mix well. Pour into graham Cracker crust and chill for 2 hours before serving.

Slow Cooker Split Pea Soup (10/8/19)  Combine in a slow cooker: 7 cups water, 16 oz. dried Split peas, 1 teaspoon salt, 1/4 teaspoon pepper, 3 medium carrots, cut into 1/4 inch  slices ( 1-1/2 cups, 2 medium ribs celery finely chopped ( 1 cup). 1 medium onion chopped (1/2 cup. Add 1 ham bone or 2 pounds ham shanks, or 2 pounds smoked pork hocks. Cover and cook on low heat 8-19 hours or till peas are tender. Remove ham from cooker, pull meat from bone and stir into soup.

Beer Cheese Soup (10/7/19)  In a large stock pot or Dutch Oven combine: 1/2 cup finely chopped celery, 1/2 cup finely chopped carrots, 1/4 cup finely chopped onions, and 4 cups  chicken broth. Bring to a boil. Whisk in a bowl 1/2 cup flour and 1/2 cup melted butter to make a roux and whisk into broth to thicken it. Reduce heat to low and add 1/2 cup beer or ale, 1/2 pound shredded Cheddar cheese and pepper and salt to taste, stirring until cheese melts and mixture is smooth.

Lemonade Pie (10/4/19)  Whip 8 oz. Package cream cheese, softened and 1/4 cup lemonade with mixer. Blend in 12 oz. container Cool Whip. Pour over 1 graham cracker crust and refrigerate. You can also us sugar- free lemonade.

Chicken Pot Pie Crescent Braid (10/3/19) Combine: 1 cup frozen peas and carrots, 1/2 cup grated cheddar cheese, 1 cup cooked chicken cut up. Add 1/2 can cream of chicken soup.  Get a crescent sheet or crescent rolls and roll as thin as you can.  Put it on parchment paper. Cut stripes down the sides of the sheet and place mixture down the middle. Fold strip by strip over the mixture in a braid form.  Bake at 375… 20 to 25 minutes till brown.

Pear Velvet Salad (10/2/19)   Strain 16 oz. can pears and bring juice to boil. Dissolve 3 oz. package lime Jell-O in pear juice. Combine pears, 8 oz. pkg cream cheese and 4 Tablespoons Jell-O mixture in blender and blend until smooth. Add remaining Jell-O mixture and blend again. Refrigerate until soft-set and fold in 8 oz. container Cool Whip. Chill several hours.

Cocktail Meatballs (10/1/19)  In a  3 or 3-1/2 quart  slow cooker, combine  2- one pound ( about 64) frozen cooked meatballs, thawed, and 1 medium onion, sliced. Sprinkle 1/4 cup brown sugar and 3 Tablespoons beefy onion soup mix over beef and onion. Pour 12 oz. can beer over the top. Cover and cook on low setting 5-6 hours. Just before serving, gently stir mixture to coat meatballs with sauce. Meatballs can be held on low setting for up to 1 hour.

SEPTEMBER 2019

Tomatoes Parmesan (9/30/19)  Two large tomatoes cut into 3 slices each. Mix together 1/2 cup parmesan cheese grated, 1 teaspoon oregano, dried, salt and pepper to taste. Top each tomato slices with cheese mixture. Drizzle with a little olive oil (opt) Bake in preheated 400 degree oven  5-10 minutes till cheese turns golden.

Cheesy Potatoes (9/27/19)  Mix 30 oz. hash brown potatoes or country sliced style shredded, thawed,  1 bunch green onions, sliced,  16 oz. sour cream, 1 can cream of chicken soup or cream of celery soup, 1 teaspoon salt,  1 cup  shredded cheese of your choice. Stir until combined.  Top  with 1 cup more shredded cheese,  and  1/2 cup crushed Ritz crackers  and drizzle  with 2 Tablespoons melted butter. Bake at 350 degrees for 30 minutes or till golden brown and hot.

Marinated Oranges (9/26/19) Place 4 medium oranges, peeled and thinly sliced in an 8 inch square baking dish. Set aside. In a bowl combine: 1 cup orange juice, 1 Tablespoon sugar, 1 Tablespoon lemon juice 1 Tablespoon grated orange peel, 1 teaspoon grated lemon peel and 1 teaspoon vanilla. Pour over oranges. Cover and refrigerate 2-3 hours Serve with slotted spoon. Top with vanilla yogurt if desired.

Easy Fruit Sherbet (9/25/19) Combine: 1 cup fruit, mashed strawberries, peaches, plums, pineapple, papaya, 1medium banana, mashed, 4 Tablespoons lemon juice, 4 Tablespoons orange juice, 1 cup sugar, 1 cup light cream in a food processor. Beat with electric mixer or process with mixing blade until well blended. Pour into freezing tray and freeze 1 hour or till partially frozen.

Mashed Cauliflower (9/24/19) Place one pound Yukon Gold potatoes, peeled and cut into one inch pieces and 1 pound cauliflower florets in a medium saucepan and cover with cold water, bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 18 minutes. Drain and return vegetables to same pot. Cook over medium heat, stirring often until dry, about 3 minutes. Mash vegetables with a potato masher. Add 3 Tablespoons sour cream and 2 Tablespoons butter softened until mostly smooth. Stir in salt and pepper.  Sprinkle with chives.

 

Pineapple Angel Food Cake. (9/23/19)  Heat oven to 350 degrees.  In a large bowl beat 1 box white angel food cake mix and 1 can crushed (20 oz.) pineapple in juice UNDRAINED, on low speed 30 seconds and  then medium speed 1 minute. Pour into ungreased 10 inch tube pan. Bake 40-45 minutes or till deep golden brown. Cool completely upside down as directed on cake mix box about 2 hours. Run knife around edges, turn cooled cake out into serving plate.

Squash Casserole (9/20/19) Mix together: 2 cups cooked mashed squash, 1-1/2 cup bread and cracker crumbs, 1 cup Carnation milk, 2 eggs, beaten 3/4 cups grated Cheddar cheese. Place in casserole and on top sprinkle 1/2 cup bread crumbs mixed with 1/4 cup grated Cheddar cheese over the top. Sprinkle with paprika. Bake 350 degrees for 45 minutes.

Italian Grilled Salmon (9/19/19) Cover grill with tin foil, edges folded up to retain butter/ dressing. Melt small amount butter on tin foil or spray with butter flavored cooking spray. Add 1-2 salmon fillets, skin off and cover with 1 sliced medium onion, 1/2 sliced lemon, and 1/2 stick butter sliced in pieces. Liberally cover with Zesty Italian dressing. Grill on medium heat, uncovered until fish is flaky.

Slow Cooker Beef and Noodles (9/18/19)  In a large bowl, combine 1 can (14 oz) reduced sodium beef broth, 1 envelope beefy onion soup mix,  1 can cream of celery or cream of mushroom soup, undiluted  and 3-4 garlic cloves, minced. Set aside. Place a 2-3 pound beef roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.  In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.   An hour before you eat, add 1 package (24 oz) frozen home-style egg noodles, salt and pepper, to taste. Cover and cook for an additional hour on HIGH or until noodles are tender.   Prep Time: 5 mins  Cook Time: 16 hrs  Serves: 8-10

Shrimp Creole (9/17/19) Cook and stir 1-1/2 cup onions, chopped, 1 cup celery, finely chopped, 1/2 cup green peppers chopped, and 2 cloves garlic, minced in 1/4 cup butter or margarine until onion is tender.  Remove from heat and stir in, 15 oz. can tomato sauce, 1 cup water, 2 teaspoons snipped parsley, 1 teaspoon salt 1/8 teaspoon Tabasco sauce. Simmer uncovered for 10 minutes. Stir in 14 to 16 oz.  Fresh or frozen clean raw shrimp and heat to boiling. Cover and cook over medium heat, 10-20 minutes or till shrimp are pink and tender. Service over rice or noodles.

Iced Pumpkin Blondies (9/16/19) Preheat oven to 350 degrees. Grease 15 by 10 jelly roll pan.   Combine 2-1/4 cup flour, 1-1/2 teaspoons baking powder, 2 teaspoon cinnamon, 1/4 teaspoon salt in a medium bowl. In a large bowl, beat 1-1/2 cups packed brown sugar, 3/4  cup  butter or margarine, softened and 1 teaspoon vanilla. Add 2 eggs one at a time and beat well. Beat in 1 cup pumpkin and gradually beat in the flour mixture. Pour into prepared pan and bake 20-25 minutes.
Maple Icing:   Beat 6 oz. softened cream cheese, 2 Tablespoons, softened butter or margarine, and 2 cups powdered sugar until smooth. Add 1-2 teaspoons maple flavoring and spread on cake.

Apple Cider Donut Cake (9/13/19)   Heat oven to 350 degrees , Generously spray 12 cup fluted tube cake pan with baking spray.  In a large bowl beat 1 yellow cake mix, 3/4 cup apple cider, 1/2 cup melted butter, 4 eggs, 2 teaspoon cinnamon, 1 teaspoon nutmeg with mixer. Stir in 1 cup coarsely shredded, peeled, tart apples. Pour into pan.  Bake 35 to 40 minutes or till toothpick comes out clean. Remove from oven and let stand 20 minutes, remove from pan.  Take 3 tablespoons melted butter and brush on top and sides of cake. In a small bowl mix 1/4 cup sugar and 1 teaspoon cinnamon and press the mixture up the sides and top of the cake.  Let stand 20 minutes. Repeat with remaining cinnamon mixture and cool completely.

Red Cabbage and Apples (9/12/19)  Combine 1 small head of red cabbage, cored and thinly sliced, 3 medium apples, peeled and grated, 1/4 cup sugar, 1/2 cup  red wine vinegar, and 1 teaspoon cloves in slow cooker. Cover and cook on high 6 hours, stirring after 3 hours. To serve sprinkle with 1 cup crisp-cooked and crumbled bacon. Garnish with apple slices if desired.

Raspberry Applesauce Salad (9/11/19)  Heat 1 cup applesauce just to a boil. Add 3 oz. package Raspberry flavor gelatin and mix well. Stir in 10 oz. package frozen raspberries, thawed. Pour into bowl or mold and chill,

Éclair Bars (9/10/19) Heat oven to 375 degrees. Spray bottom only of 13 by 9 inch pan with cooking spray. Unroll 1 can crescent dough, press in bottom of the pan. Bake 12 to 14 minutes or until golden brown and baked through.  Remove from oven and to cooling rack. Cool 20 minutes.  In medium bowl beat 2 boxes (3.4 oz. each) dry pudding and 3 cups cold half and half with a whisk about 2 minutes or until thick. Spread over cooled bar base.  In a microwavable bowl, microwave  1-1/2 cups  semi-sweet chocolate chips and 3/4 cup whipping cream uncovered on high 1 minute , stir, and then microwave  30 seconds and stir till smooth. Carefully spread mix on top of pudding layer. Refrigerate about 4 hours or till cooled completely. Store in refrigerator.

Weight Watchers Vegetable Cheese Pasta Salad (9/9/19)  Place 2 cups cooked pasta shells in a bowl.  Add: 4 oz. mild cheddar cheese cubed, 1/4 cup chopped dill pickles, 1/4 cup sweet onion, diced, 1/4 cup green and  red peppers , diced. Toss gently to mix. Add 2 Tablespoons plus 2 teaspoons mayonnaise and mix well/ Chill for at least one hour before serving.

Tomato Vegetable Soup (9/6/19)  In a large kettle, cut up into bite size pieces, 2-3 medium potatoes, 1 medium onion, 1 cup cabbage, 2 ribs celery and 2-3 carrots. Add fresh parsley flakes, if you have them, 23 oz. tomato juice (can use V8) and 1 can tomato soup. Add enough water to cover vegetables. Add season salt, pepper and garlic salt to taste. Cook until vegetables are tender.

Fortune Lake French Toast (9/5/19)   Combine 2 T light corn syrup,  1/2 cup butter, 1 cup packed brown sugar in sauce pan, simmer until syrup-like. Pour mixture over bottom of 8 by 13 inch pan. slice  1 pound unsliced loaf bread into 12  to 16 slices. Place  over the syrup. Layer as needed. Beat together 5 eggs 1-1/2 cup milk 1 Tablespoon vanilla and 1/4 teaspoon salt. Pour over bread. Cover with saran wrap. Refrigerate overnight. Bake in pre heated oven 350 for 45 minutes. Cut into squares.

Sweet and Sour Noodles (9/4/19)  Cook 1 package rotini noodles as directed on package and drain. Add 2/3 cup vegetable oil to noodles. Mix together  1-1/2 cup sugar,  1-1/2 cup white vinegar, 1 teaspoon salt, 1/2 teaspoon pepper,  1/2 teaspoon garlic powder , 2 teaspoon  prepared mustard and  1 Tablespoon  parsley flakes. Pour over noodles and mix.  Top with 1 cucumber thinly sliced and 1 onion, thinly sliced. Keep refrigerated.

Zucchini Apple Bread (9/3/19)  In a large bowl combine 4 cups all-purpose flour, 3 teaspoon baking soda, 1-1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt..  In a bowl  beat 5 large eggs until frothy, add 1-1/2 cup vegetable oil, 2 cups sugar, 1 cup packed brown sugar, 1 teaspoon vanilla and beat till blended. Stir into the dry ingredients just until moistened. Fold in 2 cups shredded zucchini, 1-1/2 cups chopped pecans and 1 cup grated apples. Transfer to 3 greased 8 by 4 loaf pans. Bake at 350 degrees until a toothpick inserted in the center comes out clean 55-60 minutes. Cool loaves for 10 minutes before removing them from the pan to cool completely

 

AUGUST 2019

Chicken Delicious (8/30/19)  Place 4 whole Chicken breasts boned and halves in a roasting pan. Sprinkle with lemon juice. Mix together salt and pepper, and paprika, 1 can condensed came of chicken soup, 1 can cream of celery soup, 1/3 cup dry sherry or white wine or 1/2 cup water and grated Parmesan cheese. Pour over chicken and roast 350 degrees for 50-60 minutes or till chicken is tender.

Cabbage Au Gratin (8/29/19)  Cook 1 head cabbage, shredded, salt and pepper in boiling water 8 minutes, drain well. Combine 1 can cream of celery soup and 13 soup can of milk in a small bowl. Mix a 2 oz jar pimentos with 2 cups shredded cheese in a separate bowl. Place half the cabbage in a greased 9 inch dish.   Sprinkle with 1/2 cheese  and then the cabbage, soup and cheese again. Mix 2 T butter melted in 1/2 cup dry bread crumbs, sprinkle over the top. Bake at 350 degrees until hot and cabbage is cooked.

 

 Orange Slice Bars (8/28/19) in a medium saucepan, cook 1 cup chopped dates in 1 cup water on low heat, stirring often until thickened. Add 15-20 orange candy slices, finely chopped. Set aside.   Beat 1 cup margarine, 1 cup brown sugar and 2 eggs. Add 1/4 cup hot milk, 1- 3/4 cup flour and 1 teaspoon baking powder mixed with 2 Tablespoons hot water and 1 teaspoon vanilla. Beat well. Spread one half of the batter into a greased 9 by 13 baking pan. Sprinkle with 1/2 cup chopped nuts. Drop date orange mixture by teaspoonful’s over nuts, using the least liquid possible. Drop remaining batter over the batter by Tablespoons over date orange mixture. Bake at 350 degrees for 30 minutes.

Round Steak Casserole (8/27/19) Place 2 pounds round steak in the bottom of a casserole. Combine 2 medium onions sliced, 1 bay leaf, 1 can cream of chicken soup, 1 can onion soup, 1 small can mushrooms drained, 1 Tablespoon Worcestershire sauce and 1/3 cup flour. Pour over meat. Cover and Bake at 350 degrees for 2 hours

Lemonade Salad (8/26/19) Combine the crumbs of 32 butter favored cracker crumbs, 1/4 cup butter or margarine, melted, and 3 Tablespoons sugar. Press into an ungreased 9 by 13 dish, set aside.  In a bowl combine 1 can sweetened condensed milk and 1/2 can frozen lemonade concentrate, thawed until smooth.  Mixture will begin to thicken. Gently fold in 8 oz. frozen whipped topping thawed. Pour over crust. Cover and refrigerate for 3-4 hours. Garnish with oranges and cherries.

Sausage Potato Skillet (8/23/19)   In a skillet brown 2 fresh Italian sausage links cut into 1/2 inch pieces and brown in 1 Tablespoon vegetable oil. Add 1 small onion, sliced and 1/4 cup each sliced and green and sweet red peppers and sauté until vegetables are tender. Add 2 small potatoes and 1 cup water and bring to a boil Reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain and add salt and pepper. *(add more water with potatoes if needed.

Crunchy Pea Salad (8/22/19)  In a large bowl, combine 16 oz. package frozen peas, thawed, 1 cup cauliflower, 1 cup diced celery, 1 cup slivered almonds, 1/4 cup sliced green onions, 1 cup  ranch salad dressing,  1/2 cup sour cream, 1/2 teaspoon dill weed, salt and pepper. Cover and chill until serving. Serve on lettuce, if desired.

Lemon Fluff Bars (8/21/19)  In a small bowl combine 1-1/2 cups crushed vanilla wafers, 1/3 cup chopped pecans, and 6 Tablespoon butter, melted. Set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11 by 7 inch dish. Cover and refrigerate for 30 minutes. Meanwhile in a small bowl, beat 1/2 cup heavy whipping cream until stiff peaks form, set aside. In a large bowl dissolve two 3 oz. packages lemon gelatin in 1-1/4 cups boiling water. Add 3.4 oz. package instant lemon pudding mix and beat on low for 1 minute or until soft set. Fold in whipped cream.  Spread over the crust, sprinkle with reserved crumb mixture. Refrigerate for 1 hour or till set.

Salt & Vinegar Zucchini Chips (Valerie’s Home Cooking) (8/20/19)  Preheat oven to 225 degrees.  Line 2 baking sheets with parchment paper.  Slice one large zucchini (about 1 pound) thinly (1/8 inch thick or less), either by hand or on a mandolin.  Lay the slices in single layer on paper towels and pat dry.  Whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons malt vinegar,  and ½ teaspoon kosher salt in a medium bowl.  Add the zucchini and toss to coat.  Spread the slices on the prepared baking sheets in a single layer without touching.  Season with more kosher salt.  Bake rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes.  While still hot toss the chips with ¼ teaspoon sweet paprika.

Praline Biscuits (8/19/19)  Grease 12 muffin cups. In each cup, place 2 teaspoons or butter or margarine melted, 2 teaspoons brown sugar, three pecan halves and a dash of cinnamon.  In a bowl combine: 2 cups biscuit mix 1/3 cup unsweetened  applesauce, and 1/3 cup milk and mix just until moistened. Spoon into muffin cups. Bake at 450 degrees for 10 minutes. Immediately invert into serving platter, serve warm.

SPAM Fettuccini (8/16/19)  In a small saucepan, melt 1 Tablespoon butter or margarine, stir in 2 Tablespoons flour. Cook and stir one minute. Stir in 1-1/2 cups skim milk, 1/2 cup chicken broth and 1-1/2 teaspoons basil. Bring to a boil, stirring constantly, until thickened. Keep warm. I a saucepan cook 12 oz. fettuccini according to package directions. Drain and return to saucepan. Stir in 12 oz. Spam luncheon meat, cut into strips. Stir in Spam, 16 oz. package frozen broccoli and the sauce. Cook and stir over medium hi heat till thoroughly heated. Stir in 2/3 cup grated Parmesan cheese.

The Best Blueberry Muffins (8/15/19)  Heat oven to 375 degrees and line 12 muffin cups with paper or foil liners.  In a medium bowl whisk together: 2 cups flour, 1/4 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda and reserve.  In a small bowl, using a fork mash 1/2 cup blueberries and reserve.  Combine 1 cup sugar and freshly grated lemon zest from 1 small lemon. Using your fingers rub zest and sugar together until sugar is fragrant and moist. Add 1 stick (1/2 cup) butter and at high speed beat until light and fluffy. About 2 minutes. Add 2 eggs one at the time beating well after each addition. Add 1-1/2 teaspoon vanilla and 1/2 cup sour cream. Add flour mixture, mixing until just incorporated Do not overmix. Batter will be thick and slightly lumpy. Using a spatula, fold 2 cups mashed blueberries into the batter and then fold the remaining 1-1/2 cups berries into batter. Fill prepared muffin cups with batter and sprinkle a small amount of sugar over the batter.  Bake until tops are lightly brown. About 30-35 minutes rotating the pan halfway through baking. Remove muffin cups from oven and transfer to a wire rack to cool at least 30 minutes.

Cranberry Baked Beans (8/14/19)  Coat a Dutch oven with cooking spray. Place over a medium high heat until hot. Add 1/2 cup chopped green onions and 1/2 cup chopped green peppers and sauté until tender. Add two 16 oz. cans vegetarian baked beans in tomato sauce and two 15 oz. cans jellied whole cranberry sauce, 1 teaspoon ginger and    1 teaspoon dry mustard. Bring to a boil, reduce heat and simmer uncovered, 20 minutes. If no Dutch oven is available, use a Teflon frying pan to sauté vegetables. Then transfer to a crockpot and finish cooking.

Mac and Cheese Cups (8/13/19) Heat oven to 375 degrees. Prepare 1 pkg. Macaroni and cheese dinner as directed on the package. Spray 12 muffin cups with cooking spray; line each with 2 slices   Deli ham overlapping edges of slices as necessary to completely line each cup. Spoon 1 teaspoon  Bar B Q sauce into each prepared cup, top with dinner, adding about 3 Tablespoon to each cup. Bake 8-10 minutes until ham shells are crisp. Transfer to platter and decorate with halved black olives.

Easy Applesauce (8/12/19) 
Cook 6 cups Peeled and chopped apples 1/2 cup water, 1 Tablespoon brown sugar, 1 teaspoon pumpkin pie spice and a pinch of salt in a large saucepan over medium heat, stirring occasionally until the apples are soft and the liquid is evaporated about 12 minutes. Mash with a potato masher or food processor to desired consistency.

Lemon- Ginger Refrigerator Roll (8/9/19)  Beat 1 package (3.4 oz.) lemon flavor instant pudding, 1 cup cold fat free milk, whisk together 2 minutes. Stir in 1-1/2 cups cool whip. Spread about 1-1/2 teaspoon pudding mixture on to each of 30 ginger snaps. Stack cookies, standing on edge on a platter to make a log. Frost with remaining pudding mixture. Refrigerate 8 hours to allow cookies to soften. If desired you can store it in the refrigerator up to 24 hours before serving.

Chocolate Pecan Pie Bars (8/8/19)  Beat together 1 cup butter or margarine, softened, 2 cups flour, 1/2 cup sugar and 1/4 teaspoon salt with mixture until mixture resembles coarse crumbs. Press into bottom of 15 by 10 inch pan sprayed with cooking spray. Bake 20 minutes or till lightly browned.  Meanwhile microwave 1-1/2 cups light corn syrup and 6 squares semi-sweet chocolate in a microwavable bowl for 2-1/2 minutes or till chocolate is almost melted. Stir until completely melted… Add 1-1/2 cups sugar 4 eggs, beaten 1-1/2 teaspoons vanilla. Mix well and pour over warm crust. Spread to evenly cover crust. Bake 35 minutes or till filling is firm around edges but still slightly soft in center. Cool completely.

Hawaiian Pork Chops (8/7/19)  Heat 2 teaspoons oil in a skillet and add 4 pork chops. Cook 5 minutes on each side or evenly brown. Combine 1 of each red and yellow peppers, coarsely chopped, two 8 oz. cans pineapple chunks in juice, undrained, 1/2 cup chicken broth, 1/4 cup Catalina dressing and 1-1/2 teaspoon garlic powder. Spoon over chops and bring to a boil. Simmer till chops are done and serve over cooked rice.

Grandma Connolly’s Soda Cracker Pie (8/6/19)  Beat 3 egg whites until stiff. Slowly add 1 cup sugar and 1 teaspoon vanilla. Combine 14 soda crackers, about 1/2 cup chopped (not ground) with 1/2 teaspoon baking powder and fold the cracker crumbs and baking powder into egg mixture. Fold in 1 cup chopped nuts, 1 cup chopped dates. Bake in a slightly greased pie tin for 30 minutes at 350 degrees. When cool, top with whipped cream or Cool Whip and refrigerate.

BLT Pasta (8/5/19)   In a Dutch oven heat 3-1/2 cups chicken broth,  2- 1/3 cups  uncooked penne pasta 1/4 teaspoon black pepper to boiling over high heat . Reduce heat to medium, simmer uncovered 11-14 minutes, stirring occasionally until pasta is al dente and most of liquid is absorbed.

Reduce  heat to medium low. Stir in 2 Tablespoons butter until melted. Gradually add 5 oz. bag  fresh baby spinach, stirring constantly until starting to wilt. Remove from heat and stir un 1-1/2 cups cherry tomatoes, halved and   smoked  bacon cooked and coarsely chopped. Top with  shredded Parmesan  cheese chives ect.

JELL-O Play Dough (8/2/19)  In a large bowl, add 1 cup flour, 1/2 cup salt, 2 Tablespoons  cream of tartar, 2 Tablespoons vegetable oil, 1 cup warm water and 1 – 3 oz package Jell-o. Pour into saucepan over medium heat, stirring continuously until thickens into a ball. Watch closely, it burns easily. Turn down heat if necessary. Remove from heat, let cool enough to work with hands. Put some flour on a board and knead dough for a couple of minutes.  You can add food color if you desire. Store in air-tight container.

 SPAM Fried Rice (8/1/19)  In a large skillet, heat 1 Tablespoon oil. Add 2 eggs beaten. Cook, stirring to desired doneness. Remove from skillet. In the same skillet heat 1 Tablespoon oil. Cook 12 oz. SPAM cubed , 1/4  cup finely  chopped mushrooms  and  1/4 cup  chopped green onions  4 minutes or till vegetables are tender. Stir in 2 cups cooked rice and egg mixture. Sprinkle with 3 Tablespoons soy sauce. Heat well. Serves 4-6.

 

 

 

July 2019

Upside Down Apple-Bacon Pancake (7/31/19)  Preheat oven to 375 degrees. In an 8 inch cast iron or ovenproof skillet, cook 4 bacon strips, chopped until crisp. Remove bacon to paper towels to drain. Reserve bacon drippings. Add 1 large apple, peeled and sliced to drippings and cook and stir over medium high heat until crisp-tender, 2-3 minutes. Remove from heat. Sprinkle with reserved bacon,  2 Tablespoon brown sugar and 1/2  teaspoon cinnamon. In a large bowl, combine  1 cup flour, 2 Tablespoons  sugar, and 1-1/2 teaspoons baking powder. In a small bowl combine 1 large egg at room temperature, 3/4 cup  2% milk, 1 Tablespoon  butter, melted and 1/2 teaspoon vanilla. stir into dry ingredients just till moistened. Pour over apples. Bake at 375 degrees 20-25 minutes or until lightly browned. Invert into serving plate. If desired dust with powdered sugar or serve with syrup.

Sweet Potato Pancake (7/30/19)  Pre heat oven to 400 degrees. Place 2 Tablespoons butter in a 10 inch oven proof skillet. Place in oven until butter is melted, 4-5 minutes. Carefully swirl butter in skillet to coat evenly.   In a large bowl whisk 3 large eggs, 1/2 cup milk and 1/4 cup canned sweet potatoes in syrup, drained and mashed, until blended. Whisk in 1/2 cup flour and 1/4 teaspoon salt. Pour into hot skillet. Baked until puffed and sides are golden brown and crisp 20-15 minutes.  In a small saucepan, combine 1/2 cup maple syrup, 1/4 cup chopped toasted pecans and 2 Tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven, serve immediately with syrup.


Savory SPAM Crescents (7/29/19) Heat oven to 375 degrees. In skillet cook 10 slices bacon, cut in small pieces and 1/4 cup finely chopped onion until bacon is crisp, drain.  Stir in 12 oz. can SPAM, cubed, 1 egg beaten, 3 Tablespoons grated Parmesan cheese, 2 Tablespoons chopped  fresh parsley, 2 Tablespoons Dijon- style mustard and 1/8 teaspoon pepper.   Separate 2- 8 oz. Packages crescent rolls into 8 triangles. Spread top half of each triangle with SPAM mixture. Roll up. Place on baking sheets. Bake 12 to 15 minutes or till golden brown.

Peach Nectarine Muffins (7/26/19)  Preheat oven to 400 degrees. Grease 8 muffin tins or line with paper muffin liners. In a large bowl, combine 1-1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt and 2 teaspoons baking powder. Add 1/3 cup vegetable oil , 1 egg and  1/3 cup milk. Mix well. Fold in 1 large rips peach, peeled pitted and diced, and one very ripe nectarine, pitted and diced. Fill each muffin tin to the top with the mixture. Sprinkle a little brown sugar on to the top of each uncooked muffin. Bake for 18-20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.

Grilled Fish Sandwiches (7/25/19)  Brush  4 cod fillets with 1 Tablespoon lime juice. Sprinkle with 1/2 teaspoon lemon pepper seasoning. Place on a oiled grill rack over medium heat or in a greased 15 by 10 pan. Grill, covered, or broil 4 inches from heat until fish just begins to flake easily with a fork, 4-5  minutes per side.  Meanwhile  mix 1/4 cup  fat free mayonnaise,  2 teaspoon Dijon mustard and 1 teaspoon honey. Spread on bun bottoms. Top with fish lettuce. Tomato and bun tops.


French Toast From the Yooper Godess (7/24/19)
  Wisk 6 Eggs, a sprinkle with salt, a good dash of Cinnamon, 1 teaspoon of vanilla, a Tablespoon of brown sugar and 1 1/2 cup milk!  I use french bread! Cut thick about 1 inch! This mixture is good for about 8 pieces. Soak your bread at least 5 minutes a side or until all liquid is gone. Cooked in pan until golden brown then transfer to 325 degree oven for 15 minutes! This sets the middle of bread! Top with your favorite toppings!

Taco Spaghetti (7/23/9)  Heat 1 tablespoon olive oil a large stockpot or Dutch oven over medium high heat. Add  1 pound ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in 1 (1.25-ounce) package taco seasoning. Drain excess fat.  Stir in 1 (10-ounce can) RoTel Mild Diced Tomatoes & Green Chilies, 1 tablespoon tomato paste, 8 ounces spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.  Remove from heat and top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese.   Cover until melted, about 2 minutes.  Serve immediately, garnished with 1 Roma tomato, diced and 2 tablespoons chopped fresh cilantro leaves, if desired.

 Lemon Squares (7/22/19)  Break up 1 roll of pre-made sugar cookie dough and spread in a 13 x 9 baking dish; bake until golden; bake until golden, 15 minutes.  Next, beat 4 eggs with a whisk.  Add 1 ½ cups of sugar, 2 Tablespoons of flour and 2 Tablespoons of softened butter.  Stir in 2 Tablespoons of lemon zest and 1/3  cup lemon juice.  Pour over warm crust.  Bake at 350 degrees for 20 to 30 minutes or until edges are golden brown.  Cool completely; sprinkle with powdered sugar.

 

Snickers Candy Bar Dump Cake (7/19/19)  Heat oven  to 350 degrees and spray 13 by 9 pan with cooking spray. In a large microwavable bowl, microwave 1/2 cup creamy chocolate frosting) Betty Crocker) uncovered 5 to 10 seconds or till frosting is thin. Beat in 1-1/2 cups milk with a whisk until blended. Stir in  1 box chocolate fudge cake mix and spread batter evenly in the pan.. sprinkle 1/2 cup chocolate chips and 1/3 cup finely chopped peanuts evenly on top. Bake 28 to 32 minutes or till toothpick inserted in center of cake comes out almost clean. Cool completely about one hour 30 minutes. When ready to serve, spoon and spread   8 oz. whipped topping evenly over cooled cake,  sprinkle with 3 bars of  Snickers, chopped, about a cup and 2 Tablespoons  finely chopped peanuts on top. If you wish you can microwave 1/4 cup chocolate frosting till thin enough to drizzle over cake. Store loosely covered in refrigerator.

Cheesy Potato Nugget Skillet (7/18/19)  Heat oven to 425 degrees. In a 10 inch oven proof skillet cook 1 pound lean ground beef over medium heat 5 to 7 minutes, stirring occasionally until no longer pink. Drain.  Stir in 1 cup nacho cheese sauce (from a 15 oz. jar) Layer 3/4 cup frozen sweet peas and 1 cup shredded Monterey Jack cheese on top of beef mixture. Top with even layer of 16 oz. bag frozen potato spuds. Bake about 25 minutes or until potatoes are crispy and golden brown and mixture is bubbling.

Rhubarb Cheesecake Squares (7/17/19)  Preheat oven to 300 degrees.  In a small bowl mix: 1-1/4 cups flour 1/2 cup old fashioned oats, 1/2 cup packed brown sugar. Cut in  1/2 cup cold butter, cubed until crumbly. Reserve one cup topping for topping. Press the remaining mixture onto the bottom of a greased 9 inch square baking pan. For the filling beat: 8 oz. package cream cheese, 3/4 cup sugar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg,  beat till smooth. Add 1 large egg, room temperature and 1/2 teaspoon vanilla. Beat just until combined. Fold in 1-1/2 cups diced fresh  or frozen rhubarb . Spread over the crust. Sprinkle with topping. Bake until golden brown and filling is set about 40 minutes. Cool, refrigerate, covered until cold about 2 hours.

Strawberry Butter (7/16/19)  In a mixing bowl, beat 8 oz. cream cheese, softened and  1/ 2  cup butter, softened ( no substitutes) until smooth. Gradually add 1 cup confectioners’ sugar and 1 teaspoon vanilla. Mix well. Stir in 1 cup fresh strawberries, Pureed.  Cover tightly and refrigerate for several hours or overnight. May be stored in the refrigerator up to a week.

Strawberry Treat Dip (7/15/19)  Mix together 8 oz. cream Cheese, softened, 3.4 oz. Jell-o cheesecake flavor instant pudding mix, and 1 cup milk whisked  in large bowl about 2 minutes. Stir in 8 oz. tub Cool Whip and 2 cups chopped fresh strawberries, chopped. Refrigerate 1 hour. Sprinkle with lime zest.

Cabbage Casserole (7/12/19) Shred medium head cabbage not too small) and place in bottom of a greased 3 quart casserole dish. Brown 1 pound hamburger and 1 onion, chopped and drain off the fat. Stir 1/2 cup raw or instant rice into the meat mixture Add salt and pepper. Put mixture on top of cabbage. Combine 1 can tomato soup mixed well with 1 soup can full of water. Pour on top. Cover and bake at 350 for 1 hour.

Slow- Cooker Pork Chop Supper (7/11/19)  Heat a 12 inch non stick skillet with cooking spray over medium high heat. Cook 6 pork chops in a skillet 2- 4 minutes, turning once, until brown.  Spray 4- 5 qt. cooker with cooking spray. Place 6 medium red potatoes cut into eighths into cooker. In medium bowl, mix 1 can cream of mushroom soup, One 4 oz. jar  sliced mushrooms 2 Tablespoons dry white wine  or chicken broth, 1/4  teaspoon thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon Worcestershire sauce and 3 Tablespoons flour.  Spoon half of the soup mixture over the potatoes. Place pork on potatoes, cover with remaining soup mixture.  Cover, cook on low heat setting 6-7 hours.  Remove pork from cooker, keep warm. Stir 1 Tablespoon diced pimientos and 2 cups frozen  sweet peas rinsed and drained into cooker. Cover and cook on low about 15 minutes longer or until peas are tender. Serve with pork.

Dilled Cucumber and Asparagus (7/10/19) Place 1 pound fresh Asparagus in microwave casserole. Add 1 Tablespoon water. Cover with lid and microwave on High 3-5 minutes or till crisp tender. Mix together: 1/2 cup mayonnaise 2 Tablespoons grated Parmesan cheese, 2 teaspoon dill weed, salt and pepper. Add asparagus and small cucumber, quartered lengthwise and sliced. Refrigerate 1 hour.

Hawaiian MACARONI SALAD (7/9/19)  Cook 2 cups elbow macaroni in saucepan of boiling water 15 minutes.  Meanwhile mix 1 cup mayonnaise, 1/2 cup milk, 1/4 cup apple cider vinegar, 2 Tablespoons sugar, 1/2 teaspoon pepper, 1 rib celery, chopped and 1 small carrot, peeled and shredded. Drain macaroni and place in large bowl. Add vegetables and mayo mixture and stir in small can small shrimp, rinsed and patted dry. Refrigerate 2 hours.

Pumpkin Spice Cake With Brown Sugar Frosting (7/8/19) Beat together 1 package  spice cake mix, 1 cup water, 1 cup canned pumpkin, 1/3 cup oil, 3 eggs with mixer until well blended. Stir in 3/4 cup chopped nuts. Pour into 13 by 9 in pan sprayed with cooking spray. Bake 30 to 32 minutes or till toothpick inserted in center comes out clean. Cool completely. Beat 8 oz. cream cheese, softened and 1/3 cup brown sugar until well blended. Add 1 cup thawed Cool Whip. Mix well and spread over cake.

Easy Pork Tenderloin (7/5/19)  Spread  2 pound pork tenderloin with 5 teaspoons  of butter and place  in a glass pan. Roast, uncovered at 400 degrees for 20 minutes. While meat roasts cook 1/4 green onion in 1 teaspoon butter. Stir in 3/4 cup dry sherry or white wine, 2 Tablespoons soy sauce, 1 teaspoon Dijon mustard, 1 teaspoon garlic salt, and pepper to taste. Heat through in pour over meat. Roast 20-25 minutes longer, Baste frequently. Serve with sauce. * The time above roasts to medium rare so if you wish the meat more done, increase cooking time accordingly.

Beefy Rice Supper (7/3/19)  Prepare 6.8 oz. beef flavored rice mix according to package directions. Meanwhile in a skillet, saute 1 pound boneless round steak, cut into 1/8 inch strips in 1 Tablespoon butter or margarine for 2-3 minutes. Add beef, 2 cups broccoli florets, 1 small onion, thinly sliced and 1 cup sliced green or sweet red pepper to rice. Simmer uncovered for 10 minutes or till vegetables are crisp- tender.

Poppy Seed Dressing (7/2/19)Mix 1 cup sugar, 1/2 teaspoon salt, 1 teaspoon dry mustard, 1-1/2 teaspoon paprika and 1/2 cup white vinegar together completely. Add 1-1/2 cup oil gradually,  beating constantly or use a blender. Add 1 teaspoon grated onion and 2 Tablespoons poppy seed. Makes 2-1/2 cups

Mack And Hattie’s French Dressing (7/1/19)
Mix 1 cup sugar, 1 cup salad oil, 1 medium onion, chopped, ½ cup vinegar, ½ cup ketchup and ½ teaspoon salt in a quart jar, refrigerate.  Yield about 3 cups.  This recipe comes from Hattie McAlister and was used in their restaurant which they had from 1949 to 1972.

 

June 2019

Green Bean Casserole (6/28/19)  Combine: 1 can French cut green beans, 1 can cream of mushroom soup, 1/2  cup diced celery, 1/2 cup diced green pepper, and 1/2  cup diced onion. Spoon into buttered  casserole, Top with a layer of 3-4  ripe olives,  3-4  pimento stuffed olives, sliced, 1/2 cup crushed  potato chips and 1/8  cup slivered almonds. Bake at 325 degrees for 35-40 minutes.

Quick Chicken Salad (6/27/19) in a small bowl mix: 2 cups leftover cubed cooked chicken, 1/2 cup mayonnaise, 1/4 cup sweet pickle relish, 1/2 cup celery, finely diced, 1/4 cup onion, finely diced. For a variation add any of these: grapes, halved, Green pepper, chopped, apple chopped, hard-boiled egg or nuts. Serve with crackers, as a sandwich filling or on top of a green salad.

Skillet Zucchini (6/26/19) Place 3 Tablespoons butter in pan along with 1-1/2 cups thinly sliced onion rings, sauté, stirring frequently. Add 2 cups sliced zucchini, cover and cook 6 minutes. Add 1/2 teaspoon salt, 1 cup fresh tomatoes, cut up, and 1 can sliced mushrooms. Cover and cook 4 minutes more.

Strawberry Spinach Salad (6/25/19)  Place  a Tablespoons lemon juice and 1/4 cup sugar in a blender. With the blender running add 6 Tablespoons vegetable oil in a slow steady stream. Process until slightly thickened. Just before serving, combine 1 package (10 0z) spinach and  2 cups sliced strawberries in a large salad bowl or individual bowls, drizzle with dressing.

Strawberry Delight (6/24/19) Bake one package refrigerator cookie dough as directed except make one large round cookie or square. Mix together 1 package cream cheese, softened, 1/3 cup sugar, 1/8 teaspoon vanilla. Spread cream cheese mixture on cookie. Just before serving arrange 2 pints strawberries, sliced and 1 banana, sliced (optional on top. Slice as pie and top with Cool Whip.

Strawberry Cheesecake Dip (6/21/19) Mix together one 8 oz. package of cream cheese, softened, and a package (3.4 oz.) Jell-O cheesecake flavor instant pudding dry, and 1 cup milk. Whisk until blended. Add one 8 oz. tub of cool whip thawed and 2 cups chopped, fresh strawberries and 1/2 teaspoon lime zest. Refrigerate 1 hour.

 

Strawberry –Rhubarb Pie (6/20/19) in a large bowl Mix 1 cup sugar and 1/2 cup flour, add 1 pound fresh Rhubarb, chopped and 2 pints strawberries. Toss with sugar and flour and let stand 30 minutes. Pour filling into pie crust. Dot the top with 2 Tablespoons butter. Cover with top crust. Seal edges. Apply 1 egg yolk to top of pastry with a brush and sprinkle with sugar. Cut small holes on the top to let steam escape. Bake at 400 degrees for 35 – 40 minutes or till bubbly and brown.

Grilled Corn on the Cob (6/19/19) 4 ears fresh corn with silks and husks intact. One fresh lemon or lime, cut into wedges, salt and pepper to taste.  Leaving on husks and silks, soak corn for 30 minutes in enough water to cover. Remove corn from water and pull the husks away from the top of the cobs to drain any excess water. Remove corn silk and pull husks back up to cover the corn.  Arrange corn on grill over hot coals and close lid. Cook 25-30 minutes, turning frequently, until corn is tender. When cool enough to handle squeeze lemon or lime juice over the corn. Sprinkle with salt and pepper or alternative seasoning like chili powder.

Microwave Brownies (6/18/19) Microwave 1/2 cup butter or margarine and 3 oz. of semi-sweet chocolate in an 8 inch microwave dish on high for 1 minute till chocolate is completely melted and mixture is well blended, stirring after 30 seconds.  Stir in 2/3 cup sugar and 2 eggs. Add 1/2 cup flour and 1/2 cup sliced almonds. Mix well. Scrape down sides of dish and smooth top. Microwave 4 minutes and top with 1 cup miniature marshmallows, 30 seconds. Meanwhile chop 1 oz. chocolate and sprinkle chopped chocolate and some nuts over warm brownies, cool slightly.

Peanut Butter Granola (6/17/19) in a large bowl mix 5 cups rolled oats and 1 teaspoon salt. In a medium bowl combine, 1/2 cup maple syrup, 1/2 cup canola oil, and 1/4 cup light brown sugar, 1/2 cup creamy peanut butter, 1 teaspoon vanilla and 1 teaspoon almond extract. Whisk until smooth, then pour over the oats. Stir with a wooden spoon to coat the oats evenly.  Lightly spray the insert of the slow cooker and sprinkle the oats mixture in loosely. Turn cooker to hi and place a wooden spoon across the top on one end. Then put the lid on. The spoon will hold the lid ajar about 1 inch at the end. Cook for 45 minutes, then stir and then cook for an additional 45 minutes. Then stir and cook for 30 minutes more. Stir 1 cup roasted unsalted peanuts coarsely chopped into the hot granola and transfer to a large rimmed sheet pan to cool. When completely cook store in jars or zipped to bags.

Strawberry Shortcake 6/14/19) Heat oven to 400 degrees. In a large bowl stir 3-1/2 cups flour, 1/2 cup sugar, 5 teaspoons baking powder, and 1/2 teaspoon salt until blended. Cut in 1 cup cold butter, cut in pieces. With a fork or blender, till mix looks like coarse crumbs. In a small bowl, beat 2 eggs and 2 cups whipped cream just till blended. Stir into flour mixture until mixture forms a soft dough. Pat and press dough into bottom of 15 BY 10 inch pan. Bake 16 to 20 minutes till golden brown. Cool completely. When ready to serve, in a chilled bowl Beat 2 cups heavy whipping cream with 1/3 powdered sugar and 1 t. vanilla (or just use cool whip) spread over the base and  spread sugared  berries ( 1 quart ) sliced, over the top.

One Crust Pie Pat In Pan (6/13/19)  Place 1-1/2 cup plus 3 Tablespoon flour and 1/2 teaspoon salt in the pie pan and mix with your fingers until blended.  In a measuring cup, combine 1/2 cup vegetable oil and 3 Tablespoon milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first p the sides of the pan and then across the bottom. Flute the edges.  Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a pre- baked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake for 15 minutes, checking often, and pricking more if needed.

 

Fish Filets Au Gratin (6/12/19) Heat oven to 375 degrees. Grease flat casserole. Spread 1 pound any fish fillets in pan. In a small saucepan mix 1 can cream of mushroom or cream of celery soup, 1/2  cup grated cheddar cheese and salt and pepper to taste. Heat until cheese is melted and pour over fish. Mix 2 Tablespoons bread   or corn flake crumbs with 1 Tablespoon Parmesan cheese Crumbs or or corn flake crumbs and sprinkle over the top. Shake a little paprika over it. Bake at 35-45 minutes until the fish flakes readily and the surface is bubbly and golden.

Rhubarb- Strawberry Crunch (6/11/19)  CRUST:  Mix together: 2 cups flour, 1-1/2 cups oatmeal, 2 cups brown sugar, 1 cup melted shortening and press half the mixture into a greased  9 by 13 pan. Put 3 cups cut up rhubarb and 3 cups strawberries (fresh, frozen, drained) on top of flour base in the pan.  FILLING:  Mix and cook filling ingredients till Thick: 2 cups sugar, 5 tablespoons corn starch, 2 cups water, 2 teaspoons vanilla. Pour over rhubarb and Strawberries. Put rest of crumb mixture on top and bake for 45 minutes at 350 degrees.

Pecan Pie Muffins (6/10/19)   Preheat oven to 350 degrees. Combine 1 cup light brown sugar, 1/2 cup flour, 2 eggs, 2/3 cup salted butter, melted, and 1 cup pecans, chopped. Combine with wooden spoon. Pour into greased mini muffin pans filling each cup 2/3 full. Bake 12-15 minutes.

Beef And Noodles (6/7/19) in a large skillet cook 1 pound ground beef over medium heat until no longer pink. Drain well. Stir in 1 can condensed French onion soup, undiluted and 1/2 cup beef gravy and 4 oz. can mushroom stems and pieces, drained. Bring to a boil. Reduce heat and cover and simmer for 5 minutes. In a small bowl, combine 1 Tablespoon flour and 1 Tablespoon water until smooth. Stir into beef mixture and stir for 2 minutes or until thickened. Serve over hot cooked noodles.

 

Cinnamon Sweet Potato Fries (6/6/19) preheat the oven to 425 degrees. Lightly spray a rimmed baking sheet with vegetable oil spray. Peel 2 medium sweet potatoes and cut them into uniform sticks about 1/4 thick. Transfer to a large bowl. Stir in 3/4 teaspoon olive oil to coat. Arrange the sweet potatoes in a single layer on a baking sheet. Lightly spray the sweet potatoes with vegetable spray.

Bake for 10 minutes. Rearrange the sweet potatoes in the pan if they are browning unevenly. Bake 10 minutes more. Turn the sweet potatoes over and bake for 5 minutes or until lightly browned on the outside and soft on the inside when pierced with a fork. If the edges are browning too fast quickly, reduce the heat to 400 degrees.  Meanwhile, in a small bowl, stir together 1 Tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over the cooked potatoes, turning to coat. Serve them immediately. (The moisture in the potatoes causes them to lose their Crispness quickly.

 

Dreamsicle Salad (6/5/19) Dissolve 3 oz. pkg. orange Jell-O in 1 cup boiling water. Add 1/2 cup cold water. Let set in refrigerator for 20 minutes. With mixer or whisk, add 3 oz. pkg. dry instant vanilla pudding mix and beat till smooth. Fold in 10 oz. can mandarin oranges, drained and 8 oz. tub frozen whipped, thawed.

SPAM Bake (6/4/19) One 12 oz. can Spam cut into 8 slices. Coat each Spam with mustard.  Crush 1/2 cups corn flakes and mix with 2 Tablespoons brown sugar,   Roll each mustard coated spam in the flakes. Place on a greased cookie sheet and bake at 350 degrees oven , turning once and place a pineapple slice on each slice after turning.’

 

Pistachio Mallow Salad (6/3/19) in a large bowl combine 16 oz. carton frozen whipped topping, thawed, one 3.4 oz. instant pistachio pudding mix and a few drops of green food coloring optional. Fold in 3 cups miniature marshmallows and 20 oz. can crushed pineapple, undrained. Cover and refrigerate for at least 2 hours. Just before serving sprinkle with chopped nuts.

May 2019

 Crunchy salad (5/31/19) Break 1 head cauliflower and 1 bunch broccoli into small pieces. Than mix together 1 green pepper, chopped finely, 1 small onion, diced. And fry crisp 5 or 6 slices bacon and break into pieces. Mix together 1 cup sour cream and 1 cup mayonnaise, salt to taste Mix all together. May be made the night before but if you do make sure the vegetables are well drained and add bacon just before serving.

 

Pickled bologna (5/30/19) Mix together: 1 pt. white vinegar, 1/2 cup cider vinegar, 1 cup water, 3/4 cup sugar, 1/2 teaspoon salt, 2 Tablespoons instant onion flakes, 1 Tablespoon onion flakes. Boil and let stand for 5 minutes.  Cut sausage into small chunks and place in a jar. Pour vinegar solution over the meat and let stand in the refrigerator for four days before serving.

 

Lime Delight (5/29/19) in a small saucepan bring 8 oz. pineapple, undrained to boil over medium heat. Remove from the heat, stir in 1/4 cup lime gelatin until dissolved. Chill until slightly thickened about 30 minutes. Stir in 1/2 cup cream style cottage cheese and 1 cup whipped topping. Refrigerate.

 

Reese’s Peanut Butter Cups (5/28/19) Combine 2 cups crushed graham crackers, 2 cups powdered sugar, 1 cup melted butter and 1 cup peanut butter to form bottom layer. Put into a 13 by 9 inch pan. Melt together 12 oz. package chocolate chips and 2 Tablespoons peanut butter. Spread over top of the bottom layer and refrigerate.

 

Butterscotch Dessert (5/14/19)  Mix 1 cup flour, 1/2 cup butter, and 1/2 nuts together and pat into a 9 by 13 pan. Bake at 325 degrees about 10 minutes. Set to cool. Mix together: 8 oz. cream cheese, 1 cup powdered sugar, and 1 cup cool whip and spread over the crust. Cook together 1 package coconut pudding (can use vanilla) 1 package butterscotch pudding and 3 cups milk. (Not instant)  Bring to a boil until thick and cool. Spread over the crust and spread remaining part of a cool whip carton (8 oz.) and sprinkle with nuts.

 

Sweet Potato Balls (5/10/19) Boil 6 sweet potatoes, mash and form into balls. Place a marshmallow in the center of each. Dip into 2 beaten eggs, roll into 1 cup corn flake crumbs and fry in a small amount of oil until golden on all sides or brown slightly in hot oven.

 

Maple Raisin Pudding (5/9/19)   in a mixing bowl cream 2 Tablespoons butter or margarine, softened, and 1/4 cup sugar. Add 2 eggs one at a time, beating well after each addition. Combine 1-1/2 cups flour 1 Tablespoon baking powder, 1/2 teaspoon salt, and 1/2 cup raisins and add that alternately with 1 cup milk to creamed mixture, in a small saucepan, bring 1-1/2 cups pure maple syrup to a boil. Pour into a greased 1-1/2 qt. baking dish. Pour batter over hot syrup. DO NOT STIR. Bake uncovered at 375 degrees for 30-35 minutes. Serve hot with or without cream or ice cream if desired.

 

Swedish Sugar Toast (5/8/19) Preheat oven to 350 degrees. In a small bowl combine 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon ground cardamom, 1/4 teaspoon cloves. Spread softened butter on one side of each slice of bread (1 loaf). Sprinkle sugar mixture on buttered side. Place on ungreased baking sheets. Bake for 10 minutes. Serve with warm syrup or sprinkle with powdered sugar, if desired.

 

Creamy Baked Chicken Breasts (5/7/19) 4 whole chicken breasts, divided in 8 halves. Arrange in a shallow 2 or 3 qtr.  Baking dish. Place one slice of Swiss cheese (or cheese of your choice) on each piece. Mix together: 1 can cream of chicken soup and 1/4 cup dry white wine and pour over chicken.  Crush 2 cups seasoned stuffing mix or leave whole and cover chicken. Drizzle evenly with 1/3 cup melted butter. Bake at 350 degrees for 1 hour covered with foil Brown 20- 30 minutes uncovered.

 

 

ADA’s Oven Meatballs (5/6/19) Mix 1-1/2 pound lean ground beef, 3/4 cup cracker crumbs, 1 cup milk, as much chopped onion as you want, and salt and pepper to taste. Shape into balls. Arrange into a baking dish in single layer.  SAUCE:  Mix 1 cup catsup, 3 tablespoons vinegar, 2 Tablespoons sugar, and 1/2 cup water. Pour over the meatballs. Bake uncovered for 1 hour at 350 degrees.

 

 

Sweet Potato  Turnovers (5/3/19)  In a saucepan, combine 2 cups mashed sweet potatoes (without added milk and butter) 1-20 oz. can  crushed  pineapple, drained,  1-1/4 cups sugar, 1 teaspoon grated  lemon peel,  1 teaspoon  grated onion peel, 1/4 teaspoon each allspice, cinnamon and ginger. Cook over medium low heat for 12 minutes or until thickened stirring occasionally cool.  Pastry: Combine 2-1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl. Cut in 3/4 cup butter-flavored shortening until crumbly. Gradually add 5-6 Tablespoons water. Toss with a fork until dough forms a ball. Divide into 12 portions. On   floured surface roll each portion into a 6 inch circle. Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water. Fold dough over filling. Press edges with a fork to seal. Place on greased baking sheets. Brush with milk and sprinkle with sugar. Cut slits in top. Bake at 425 degrees for 15-20 minutes.

Sloppy Joe Biscuit Cups (5/2/19) Heat oven to 400 degrees. In a large skillet cook 1 pound lean ground beef, 1/4 cup finely chopped celery, 1/4 cup finely chopped onion, 1/4 cup finely chopped green pepper over medium heat or till beef is no longer pink, breaking up beef into crumbles. Drain well. Stir in 1/2 cup bar B Q sauce. Bring to a boil. Reduce heat and simmer uncovered 2 minutes, stirring occasionally.  Separate 12 oz. tube refrigerated biscuits (10 count) into 10 biscuits. Flatten into 5 circles. Press onto bottom and up sides of greased muffin cups. Fill with beef mixture. Bake 9-11 minutes until biscuits are golden brown. Sprinkle with 1/2 cup shredded cheddar cheese and bake 1-2 minutes longer or till cheese is melted.


Scalloped Celery (5/1/19) in
a large skillet sauté 4 cups thinly sliced celery in 4 Tablespoons butter until tender. Remove celery with a slotted spoon and set aside.  Stir in 3 Tablespoons flour and 1/2 teaspoon salt into skillet until smooth and gradually add 1 cup milk and bring to a boil. Cook and stir for two minutes. Add 4 oz. can mushrooms, 2 Tablespoons green pepper, and 1 cup shredded sharp cheddar cheese. Stir until melted. Return celery to pan, stir to coat. Pour into greased 1 qt. baking dish.  Melt 2 tablespoons butter and toss with 1 cup soft bread crumbs. Sprinkle over celery mixture. Bake at 350 degrees 20-25 minutes till bubbly uncovered.

 

April 2019

 Little Dixie Pound Cake (4/30/19)  In a small mixing bowl  , cream 3 Tablespoons butter, softened and 6 Tablespoons sugar. Beat in 1 egg. Combine 6 Tablespoons flour and pinch baking soda. Add alternately with 7 teaspoons buttermilk to creamed mixture. Blend in 1/4 teaspoon vanilla and 1/8 teaspoon orange extract. Pour into greased small loaf pan (5-34 inch) by 3 inch by 2 inch loaf pan. Bake at 3:50 degrees for 30 to 35 minutes or until cake tests done. Cool 10 minutes or until cake tests done. Cool for 10 minutes, remove from the pan to cool on wire rack.

Apple Walnut Squares (4/29/19)  In a mixing bowl cream  1/2 cup shortening and 1 cup sugar, Beat in One egg. Combine 1-1/2 cup flour, 1-1/2 teaspoons baking soda, 1/2 teaspoon salt . Gradually add to the creamed mixture and mix well. Batter will be stiff. Stir in  2-1/2 cups  finely  chopped,  peeled tart apples. Spread batter  into greased  13 by 9  baking pan Combine 1/2 cup  packed brown sugar, 1 cup chopped walnuts,  1 teaspoon cinnamon and  1 teaspoon vanilla. Sprinkle over batter. Bake at 350 degrees for 30-35 minutes or till golden brown.

Weekend Brunch Casserole (4/26/19) Preheat oven to 425 degrees. Crumble 1 pound sausage into medium skillet. Cook over medium heat until browned stirring occasionally. Drain off any drippings. Line 8 oz. can refrigerated crescent dinner rolls into bottom of a greased 13 by 9 baking dish, firmly pressing perforations to seal. Sprinkle with sausage and 2 cups shredded mozzarella cheese.  Combine 4 beaten eggs, 3/4 cup milk and salt and peppers until blended. Pour over sausage. Bake 15 minutes or till set. Let stand 5 minutes before cutting into squares. Serve hot and refrigerate leftovers.

Pepperoni Puff Balls (4/25/19)  Preheat oven to 350 degrees. Dice or chop an 8 oz. pkg. sliced pepperoni into tiny, tiny pieces. Mix pepperoni with 8 oz. pkg. cream cheese. Separate 2 packages crescent rolls into individual triangles. Flatten each triangle and cut it so that each triangle becomes three triangles. Take a small spoonful of cream cheese mixture and place in the middle of each crescent triangle. Pinch up all the sides around the filling, place on baking sheet. Repeat. Bake for the amount of time stated on the crescent roll pkg. about 11 minutes.

 

Raspberry Cream Dessert (4/24/19)  Dissolve 1 small package raspberry gelatin in 1 cup boiling water. Add 10 oz. package frozen red raspberries, gently separate raspberries with a fork; Blend in 1 cup vanilla ice cream. Chill until set.

Cheesy Broccoli and Ham Quiche (4/23/19)  Place 2 cups frozen shredded hash brown potatoes in a greased 9 inch microwave safe pie plate. Microwave, uncovered, on high for 3 minutes or until thawed. Place onto the bottom and halfway up the sides of the plate. Microwave, uncovered, on high for 3 minutes. Sprinkle with 1 cup shredded cheddar cheese, 1 cup diced fully cooked ham and 1/2 cup chopped fresh broccoli. In a large bowl, whisk 4 large eggs 1/2 cup milk, 1 teaspoon dried, minced onion, 1/2 teaspoon garlic powder, salt and pepper and pour over the ham mixture. Cover and microwave at 70 degrees power for 5-7 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Broiled Chicken Cordon Bleu (4/22/19) Place 4 boneless skinless chicken breast halves on the rack of a broiler pan. Broil 4 inch from the heat for 3 minutes. Turn and broil 3 minutes on the other side. Brush with 1/4 cup butter or margarine, melted. Continue turning and basting until juices run clear, about 4 minutes. Place a thin slice fully cooked ham on each chicken breast. Broil for 1-2 minutes. Spread 1 Tablespoon honey-Dijon salad dressing over each. Top with 4 thin Swiss or mozzarella cheese. Broil for 30 seconds or till cheese is melted

Lemonade Salad (4/19/19) Combine 2-1/4 cups butter-flavored cracker crumbs (about 64 crackers) 1/2 cup butter or margarine, melted,  3 Tablespoons sugar.  Press into an ungreased 13 by 9 by 2 inch dish. Set aside. In a bowl, combine 2- 14 oz. cans sweetened condensed milk, and 12 oz. can frozen lemonade concentrate, thawed, until smooth. Mixture will begin to thicken. Gently fold in 12 oz. carton frozen whipped topping. Pour over crust. Cover and refrigerate for 3-4 hours. Garnish with oranges and cherries.

Butterfinger Cookies (4/18/19)  In a mixing bowl, cream 1/2 cup butter or margarine, softened  with 3/4 cup white sugar and 2/3 cup packed brown sugar. Add 2 egg whites and beat well. Blend in 1-1/4 cups chunky peanut butter and 1-1/2 teaspoon vanilla. Combine 1 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Add to creamed mixture and mix well. Stir in 5 Butterfinger candy bars (2.1 ounce each) coarsely chopped. Shape into 1-1/2 inch bars. Place ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or till golden brown.

Fish Fillets Au Gratin (4/17/19)  Heat oven to 375 degrees. Grease flat casserole. Spread 1 pound white or light fish filets in the pan. In a small saucepan mix: 1 can cream of mushroom or cream or celery soup,  1/2  cup grated cheddar cheese, salt and pepper. Heat until cheese until cheese is melted and pour over fish. Mix 2 Tablespoons bread crumbs or corn flake crumbs with 1 Tablespoons parmesan cheese. Sprinkle over top. Shake a little paprika over it. Bake 35 to 45 minutes until the fish flakes readily and the surface is bubbly and golden.

Rice Dumplings (4/15/19)  Stir together: 1-1/2 cups flour. 2 teaspoons baking powder, 1 teaspoon salt. Add 3 T parsley and 1 teaspoon salt.  Add 3 Tablespoons parsley. In another bowl beat 1 egg. Add 1/2 cup milk and 1 Tablespoon melted butter. Combine with flour mixture and stir just enough to blend. Add 1 cup cooked rice and beat until smooth. Drop from Tablespoon into hot soup. Cover and and simmer for 15 minutes. Do not lift cover while dumplings are cooking.


Sweet Potato Soup (4/12/19)
  In a Dutch Oven or soup kettle, saute: 1 cup chopped celery, 1/2 cup chopped onion in one Tablespoon vegetable oil until tender. Add: 3 medium sweet potatoes,( about a pound) 3 cups chicken broth, 1 bay leaf, 1/2 teaspoon  dried basil and 1/4 teaspoon salt. Bring to a boil over medium heat. Reduce heat and simmer for 25-30 minutes or until tender. If you wish process in a blender until smooth or each the way it is. Heat through.

 Peach Cauchan (4/11/19) Combine 1 cup flour, 1/4 cup confectioners’ sugar, and 1/4 teaspoon salt. Cut in 1/2 cup butter to form a dough. Pat lightly into ungreased 11 by 7 pan. Arrange 2 cans (one 29 oz. and another 15 oz.) over the crust. Set aside. In another bowl beat 2 large eggs and whisk in 1 cup sugar, 1/4 teaspoon salt, 3 Tablespoons flour, and 1 cup sour cream till smooth. Pour over peaches. Bake at 450 for 10 minutes and reduce heat to 325 degrees. Bake 25 minutes or till crust in the middle is set. Store in refrigerator and serve.

Broccoli Cauliflower Bake (4/10/19)  Arrange in a buttered casserole: drained: 1 package frozen Broccoli, 1 package frozen cauliflower.. Prepare 1 can Chedder cheese soup according to label directions for sauce. Pour over vegetables. Sprinkle 1 can onion rings on top. Bake at 350 degrees for 30 or 40 minutes.

 

Cod Fillets (4/9/19) Bring to a boil water, 3 bay leaves and 2 Tablespoons Real Lemon or juice and rind of 1/2 lemon. Add 1 pound cod fillets and simmer a few minutes. Carefully drain and serve with melted butter. Tastes similar to lobster.

Campers Lucky Pot (4/8/19) Brown 1-1/2 pounds ground beef and 1 small onion. Drain off excess fat. Stir in 2 cans vegetable beef soup, 1 soup can of water, 8 oz package elbow macaroni, 1 Tablespoon prepared mustard, salt and pepper. Simmer, covered for 30 minutes or till tender. Stir frequently and add more water if necessary. Can be prepared ahead and reheated at campsite.

Tuna Royale (4/5/19) Melt 2 Tablespoons butter or oleo in a skillet and cook 1/4 cup chopped green pepper,  2 Tablespoons minced onion, 3 oz. can sliced mushrooms, until tender. Stir in: 1/4 cup flour, 1/4 teaspoon salt, dash of pepper and 1-1/2 cup milk, stirring constantly until smooth and thick. Add 1 cup tuna, heat to simmering about 10 minutes. Remove from heat and add: 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice. Serve on beds of hot rice.

Cauliflower Salad (4/4/19)  Place in a bowl: 2 cups cauliflower , 2 cups broccoli, 2 cups frozen peas, 2 cups chopped celery and 1 cup chopped green onions.  Prepare dressing: 1 cup sour cream, 1 cup Miracle Whip, 2 Tablespoons sugar and Dash of Tabasco sauce. Mix into the vegetables and refrigerate overnight.

Icy Chocolate Cups (4/3/19) In a small bowl, combine Chocolate wafer crumbs and 3 Tablespoons butter, melted. Mix well. Spoon 1 Tablespoon crumb mixture into each of 12 foil lined muffin cups. Press firmly. Set aside remaining cookie crumbs. In a medium saucepan over low heat, combine 1/2 cup of half and half, 1-2/3 cup marshmallows, and 1-1/4 cups milk chocolate chips. Stir until morsels are melted and mixture is smooth. Remove from heat and cool completely. Fold in 1 cup heavy cream, whipped (or Cool whip an additional 1/3 cup marshmallows and 1/3 cup chopped toasted cashews. Pour 1/3 cup batter into each prepared muffin cup. Sprinkle with remaining crumbs. Freeze until firm, about an hour.

Sweet Potato Combo (4/2/19)  Preheat oven to 375 degrees. Grease 2 qt. shallow baking dish. Layer two 16 oz cans sweet potatoes, drained, 2/3 cup French Fried onions and one half of a large apple sliced into thin wedges in the prepared dish.  Stir together:  two 8 oz cans crushed  pineapple undrained, 3 Tablespoons  light brown sugar and 3/4 teaspoon cinnamon in medium bowl. Spoon pineapple mixture over sweet potato mixture. Arrange remaining apple wedges over pineapple layer. Cover, Bake 35 minutes or until heated through. Uncover and sprinkle with remaining 2/3 cup  French’s  fried onions,. Bake 3 minutes longer or till onions are golden.

Apple Jacks (4/1/19)  Cream together 1 cup brown sugar and 1/2 cup shortening. Beat in 1 egg. Stir in 1-1/2 cups flour, 1/2 teaspoon baking soda, 1/2  teaspoon salt, 1 teaspoon nutmeg. Add 1 cup chopped apples. Drop balls on greased cookie sheet. Bake at 375 degrees for 12-15 minutes.

 

March 2019

Trout Chowder (3/29/19)  In a skillet, saute 1 medium onion, chopped, in butter until tender. Transfer to a slow cooker. Add 2 cups milk, 1 cup ranch salad dressing,  1 pound boneless trout fillets, skin removed, 10 oz. package frozen broccoli  cuts thawed, 1 cup shredded cheddar cheese, 1 cup cubed or shredded Monterey  Jack cheese and 1/4 teaspoon garlic powder.  Cover and cook on high for 1-1/2 hours or until soup is bubbly and fish flakes easily with a fork.

Kielbasa and Kraut (3/28/19)  Drain 2 cans or bags of  sauerkraut and put in casserole dish. Slice 1 pound kielbasa into 1/4 inch slices and cover sauerkraut. Prepare sauce.  Saute’  1/2 cup onions, chopped in 2 Tablespoon oil. Add: 3/4 cup catsup, 3/4 cup water, 1 Tablespoon brown sugar, 1 teaspoon prepared mustard. Bring to a boil. Pour over sauerkraut and Kielbasa. Bake at 350 degrees for 1 hour.

Festive Pork (3/27/19) Cut pork tenderloin (3/4 pound  into 12 slices. Flatten to 1/4 thick. brown in oil in a skillet over medium heat. Add 1/4 cup beef broth. Cover and simmer 5-10 minutes or till meat is no longer pink. Remove meat to serving dish and keep warm. Add 2 Tablespoon dried cranberries 1-1/2 Dijon mustard and 1/4 cup beef broth to skillet. Combine 1 Tablespoon orange juice concentrate and 1 teaspoon cornstarch until smooth and gradually add to both mixture, stirring constantly. Bring to boil and cook and stir 1-2 minutes. Pour over pork.


Chocolate Marshmallow Peanut butter Squares (3/26/19)
  In a heavy  saucepan cook and stir over low heat until smooth and blended:14 oz can sweetened condensed  milk, 11 oz. package of the peanut butter and milk chocolate chips, 1/2 cup milk chocolate chips, 1/2  cup creamy peanut butter, about 5 minutes. Will be thick. Remove from the heat, stir in 1 teaspoon vanilla, 1-1/2 cups miniature marshmallows, 1 cup broken miniature pretzels and 1 cup Rice Krispies. It will be very thick. Pat into greased 13 by 9 pan.  Refrigerated, covered until firm. Store into covered container in refrigerated.


Cherry Upside Down Bread Pudding (3/25/19)
 Place 16 oz. loaf sliced white bread on greased baking sheets. Broil each pan 3-4 inches from the heat for 1-2 minutes on each side or till golden brown, let cool. Cut into 1 inch pieces and set aside.  Spoon 21 oz. can cherry pie filling into greased 5 or 6 quart slow cooker. In a large bowl, cream 1 cup butter, softened and 1 cup sugar until crumbly. Add 5 large eggs one at a time beating well after each addition. Beat in 2 cups 2% milk, 1 teaspoon cinnamon and 1 teaspoon vanilla. (It may appear curdled). Gently stir in the bread and 3/4 cup chocolate chips. Let stand until bread is softened, about 10 minutes. Put in slow cooker, cook, covered on law 2-3/4 hours to 3-1/4 hours or till set and a knife in the center comes out clean. Serve warm with whipped cream if desired.


Spice Island Butterscotch Bars (3/22/19)
  Preheat oven to 350 degrees,. In a small bowl combine: 1-3/4  flour, 1 teaspoon ginger, 1/2 teaspoon baking soda, 1/4 teaspoon cloves, Set aside. In a large bowl combine: 3/4 cup plus 2 Tablespoons vegetable oil, 1/2 cup molasses, 1/4  cup firmly packed brown sugar, and 1 egg. Beat well. Gradually beat in flour mixture. Stir in 1 cup chopped nuts, 1 cup butterscotch flavored morsels (chips) Pour into greased 13 by 9 pan. Bake at 350 degrees for 20-25 minutes. Cool completely on wire rack. Sprinkle with confectioner’s sugar.

 

Italian Pasta and Vegetable Salad (3/21/19)  Cook 8 oz. rotelle or spiral pasta according to package directions. Drain and rinse with cold water until completely cool. In a large bowl combines 2-1/2 cups assorted cut up fresh vegetables, such as broccoli, carrots, tomatoes, bell peppers, cauliflower, mushrooms, onions. 1 cup cubed cheddar or mozzarella cheese and 1/3 cup rips olives. OPT.  Add 1 cup Italian dressing. Toss well.

 

Peppery Philly Steaks (3/20/19)  In a large skillet, cook 1-1/2 pounds boneless sirloin steak , cut into 1/4 inch strips, one green and one sweet red peppers, julienned and a large onion, thinly sliced in 3 Tablespoon oil till meat reaches desired desired doneness and vegetables are soft. Spread 2 tablespoons butter or margarine on 5 to 6 French or Italian sandwich rolls, split,  top with meat mixture, two 4 oz. cans  whole green chilies, d rained and halved, and 5-6 slices Swiss cheese. Wrap in heavy duty foil. Bake at 350 degrees for 10 to 12 minutes or till heated through.

Tuna Biscuit Squares (3/19/19)  In a large bowl combine: 2/3 cup milk, 1/3 cup mayonnaise, 1/3  cup ranch salad dressing. Add 4 cups biscuit Baking mix. Mix until blended. On a lightly floured surface, knead dough 5-8 times. Pat into a greased 13 by 9 baking pan. Bake at 450 degrees for 12-15 minutes or till lightly browned. Meanwhile combine 2 cans tuna, drained and flaked, 1/3 cup chopped celery, 3 Tablespoons finely chopped onion, 2 Tablespoons sweet pickle relish, 1/4 teaspoon garlic powder. Spread over crust: top with 6-8 slices process American cheese Bake for 4 minutes or till cheese is melted. Garnish with tomato slices if desired.  One listener called and said this has too much biscuit mix.

 

Split Pea Sausage Soup (3/18/19)  Cut 1 pound  smoked kielbasa  in half length and cut into 1/4 pieces. Place in a Dutch oven or soup kettle. Add: 1 pound dry peas, 6 cups water, 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, 1 Tablespoon  parsley,  1 teaspoon salt, 1/2 teaspoon coarse  black pepper, and 2 Bay Leaves. Bring to a boil, reduce heat and cover and simmer for 1- 1/4 to 1-1/2 hours till peas are tender. Remove Bay leaves before serving.

1-2-3- Biscuits (3/15/19)  Preheat oven to 450 degrees. In a large bowl with a fork or spoon, mix 2 cups flour, 1Tablespoon baking powder, and 1 teaspoon salt. Mix well. Add 2/3 cup milk, and 1/3 cup salad oil all at once.  Stir until all dough forms a ball. With hands, knead dough ten times or till smooth. Roll dough between sheets of waxed paper into 6 inch square about 1 inch thick. Cut into 9 biscuits, place on ungreased cookie sheet. Bake 10-12 minutes, until golden brown.

 

Sugarless Snickers Bar (3/14/19) Mix together: 12 oz.  low fat vanilla ice cream, 1/2 cup grape nuts cereal, 1/4 cup peanut butter and 1 pkg. sugar free instant chocolate pudding (dry) mix well and put in a 8 by 8 pan. Freeze until solid. Taste like fudgesicles.

Sweet Potato Spice Cookies (3/13/19)  In a large bowl cream 3/4 cup butter, softened, 1 cup regular sugar and 1/4 cup packed brown sugar until fluffy. Beat in 1 egg, 1 cup finely shredded uncooked sweet potato and 3 Tablespoons orange juice concentrate.  In a bowl: combine: 2 cup flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt and  1/4 teaspoon nutmeg. Gradually add to the creamed mixture and mix well. Stir in  1-1/4 cup quick cooking oats, 1 cup butterscotch chips, 1 cup flaked coconut and 1 cup chopped pecans. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 14-16 minutes until firm. Remove to racks to cool.

Salmon (3/12/19)  Preheat the oven to 475 degrees. Place 4 tablespoons (1/2 stick) butter and 2 tablespoons minced chervil, parsley or dill in a roasting pan just large enough to fit 1 salmon fillet, 1 ½ to 2 pounds and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.   Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.   Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with 2 tablespoons minced chervil, parsley or dill. Serve with lemon wedges.


Very Berry Dessert (03/11/19) Bev Clave Blue Ribbon Recipes Volume Two 
In a large bowl, beat one 8 ounce package of softened cream cheese and 1 cup powdered sugar; fold in one 8 ounce container of frozen whipped topping, thawed and 1 prepared angel food cake, cut into 1-inch cubes.  Spread evenly into an ungreased 9×13 inch pan; top with 2 can (21 oz. each) any berry pie filling.  Cover and refrigerate 2 hours or more before cutting into squares.  Yield:  12-15 servings.

Butterscotch Popcorn Crunchies (3/8/19)  Preheat oven to 300 degrees. In a heavy gauge saucepan, combine 2 cups butterscotch flavored Morsels, 1cup corn syrup, and 1/4 cup butter. Cook over medium heat, stirring occasionally until mixture boils. Place 12 cups popped corn and 12 oz. can salted nuts in large greased roasting pan. Pour butterscotch mixture over popcorn; toss to coat well. Bake at 300 degrees for 45 minutes, stirring frequently. Remove from the oven, stir every 10 minutes until slightly cooked. Cool completely. Stir in airtight container.

 

Scalloped Rice (3/6/19) Heat Oven to 350 degrees.  Butter a 1.5 quart casserole dish. In a skillet saute’ 1 cup celery, chopped,  1/2 cup onion, chopped, 1/2 cup green pepper, chopped, and 4 oz can sliced mushrooms, drained , in 1/4 cup butter. Set aside.  In a mixing bowl, blend 1 can cream of celery soup and 1 cup milk, Add 2 cups cooked rice and pimentos, drained and salt and pepper. Add the vegetable mixture. Spread  1 cup crushed potato chips on the bottom of the prepared dish. Add rice mixture, cover and bake for 30 minutes. Arrange 6 oz. grated cheese on top of rice and cook 10 minutes longer. Serve immediately.

Fresh Salmon Chowder (03/05/19)  Place 2 medium onions, sliced; 2 carrots, thinly sliced; 2 ribs celery diced; 3 potatoes peeled and cubed in a saucepan with 1 Cup water with salt and pepper to taste.  Bring to a boil and simmer 10 minutes.  Add 1-1/2 pound salmon cut up and 1 Cup milk.  Cook over low heat for 20 minutes or till fish is done.

Viennese Rice (03/04/19)  Melt 3 Tablespoons butter.  In the butter, brown 1/2 Cup uncooked rice with 4 oz. can mushrooms, drained.  Add 1 can onion soup and 1/2 can water.  Cook 30-45 minutes, covered until rice is cooked.

Chicken-Rice Hot Dish (03/01/19)  In a small sauce pan, saute 1/4 Cup thinly sliced celery, and 3 Tablespoons chopped onion in 2 Tablespoons of butter or margarine.  Add 1 Cup chicken broth, 1 medium carrot, halved and thinly sliced, 1/3 Cup uncooked long grain rice, salt and pepper.  Bring to a boil, reduce heat, cover and simmer for 20 minutes.  Stir in 1/2 Cup cubed, cooked chicken and 1 Tablespoon minced parsley.  Cover and simmer 5-10 minutes longer or till rice and vegetables are tender.

 

February 2019

French Breakfast Puffs (02/28/19)  In a mixing bowl, beat 1/3 Cup shortening, 1/2 Cup sugar, and one egg until smooth.  In a bowl, combine:  1-1/2 Cups flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg.  Add to the sugar mixture, alternately with 1/2 Cup milk.  Fill 12 muffin cups, greased, 2/3 full.  Bake at 350 degrees for 20 minutes until toothpick comes out clean.  Meanwhile, combine 1 teaspoon cinnamon and 1/2 Cup sugar in a shallow bowl.  Roll the warm puffs in 6 Tablespoons melted butter and then roll in the cinnamon-sugar mixture.  Serve immediately.

Chocolate Cashew Angels (2/27/19) From Blue Ribbon Recipes Vol. Two – Michele Smith
Preheat oven to 350.  Line cookie sheets with parchment paper.  In medium bowl, combine 1 cup mini semi-sweet chocolate chips, 1 cup salted cashews, chopped and 1 cup sifted powdered sugar.  Add 1 large egg white; mix well.  Drop batter by teaspoonfuls 2 inches apart on prepared cookie sheets.  Bake 11-14 minutes or until edges are light golden brown.  Let cookies stand on cookie sheets 3 minutes before removing to wire racks.  Yield:  3 dozen.

 

Orange Toast (02/26/19)  In a small bowl, combine 1/2 Cup butter or margarine, softened, 1/2 Cup confectioners sugar and 2 teaspoons grated orange peel.  Mix well.  Spread on both sides of about 18 pieces of thinly sliced bread.  Bake at 350 degrees for 8 to 10 minutes.  Turn slices over, bake 7 minutes longer (watch carefully).  Makes about 3 dozen.

 

Layered Brownies (02/25/19)  In a mixing bowl, combine 1 package 18-1/4 oz chocolate cake mix, 1 Cup chopped nuts, 1/3 Cup vegetable oil, and 1 egg.  Mix until crumbly.  Set aside 1-1/2 Cups for topping.  Press remaining crumb mixture into greased 13 X 9″ pan.  In a saucepan, combine:  a 14 oz can sweetened condensed milk, 1 Cup semi sweet chocolate chips, and 1/8 teaspoon salt.  Cook and stir over low heat until chips are melted.  Stir in 1 teaspoon vanilla.  Spread evenly over prepared pan.  Sprinkle with remaining crumb mixture.  Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the middle comes out clean.  Cool before cutting.

 

Pecan Lemon Bars (2/22/19)   Cut 1 tube (18 oz.) refrigerated sugar cookie dough into 1/2 inch slices and press into a ungreased 13 by 9 baking pan Sprinkle with 1/2 cup finely chopped pecans. Press firmly into the crust. Bake at 375 degrees for 10-12 minutes or till light brown. In a bowl combine: 1/3 cup corn syrup, 1/4 cup lemon juice, 1 egg beaten, 1 Tablespoon butter or margarine , melted, and 1 Tablespoon grated peel. Combine 1/2 cup sugar and 5 teaspoons flour. Combine sugar-flour mixture and another 1/2 cup chopped pecans and stir into lemon mixture until blended. Pour over the crust. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack. Dust with confectioners sugar.

 

Mariachi Chicken (2/21/19)  In a large re-sealable plastic bag, combine 1-1/4  cup crushed tortilla chips and 1 pkg. (1 oz.) taco seasoning. Dampen boneless chicken breasts or chicken drummettes and shake to coat with chips. Arrange in greased shallow baking pan. Bake, uncovered, in preheated 350 degrees oven for 40 to 45 minutes until chicken is thoroughly cooked. Serve with salsa and sour cream.

 

Weekend Brunch Casserole (2/20/19)  Crumble 1 pound pork sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings.  Line the bottom of a greased 13 by 9 baking dish with crescent roll  dough, firming pressing perforations to seal. sprinkle with sausage and  8 ozs. mozzarella cheese. In a medium bowl combine until blended: 4 eggs beaten, 3/4 cup milk, salt and pepper. Pour over sausage. Bake at 425 degrees for 15 minutes  or till set. Let stand 5 minutes before cutting into squares. Serve hot and refrigerate leftovers.

 

Chocolate Nut Bars (2/19/19)  In a mixing bowl combine: 1-3/4 cups graham cracker crumbs and  1/2 cup (1 stick) butter or margarine melted. Press firmly on bottom on ungreased 9 by 13 pan. Bake 8 minutes at 375 degrees.  In a small saucepan melt a 14 oz. Eagle Brand sweetened Condensed milk and 1 cup semi-sweet chocolate chips, 1 teaspoon vanilla. Spread chocolate mixture over prepared crust. Top with another 1 cup chocolate chips and 1 cup chopped nuts. Press down firmly and bake at 350 degrees 25-30 minutes. Cool, Chill, cut into bars. Store loosely covered at room temperature.

 

Warm Your Soul Soup (2/18/19)  Combine  three 15 oz. cans chicken broth, 10 oz. can Italian stewed Tomatoes with liquid, 1/2 cup chopped onion. 3/4 cup chopped celery in a large soup pot. Boil and simmer until onion and celery are almost done. Add 1/2 of a 12 oz. box of fettuccine and cook until firm but tender. Season with salt and tender.


Chicken Nugget Casserole (2/15/19)
  13- 1/2 package frozen chicken nuggets or chicken strips. Place nuggets in 11 by 7 greased baking dish. Sprinkle with 1/3 cup Parmesan cheese. Top with 26 oz. can spaghetti sauce or your own spaghetti sauce mixed with 1 teaspoon Italian seasoning. Top with 1 cup Mozzarella cheese. Cover and bake at 350 degrees for 30-35 minutes or till chicken is heated through and cheese is melted.

 

Root Beer Float Cake (2/14/19)  In a mixing bowl combine  1 package of dry white cake mix, 1-1/4 cups  root beer, 1/4  cup vegetable oil 2 eggs. Beat on low speed 2 minutes or stir by hand 3 minutes. Pour into a greased 13 by 9 baking pan. Bake at 350 degrees for 30-35 minutes (check earlier because some found it took only 25 degrees.) Check until toothpick comes out clean.  Cool completely. In a mixing bowl combine 1 envelop whipped topping mix and 1/2 cup root beer. Beat until small peaks and frost the cake.

 

Beef and Cheese Macaroni (2/13/19)  In a skillet cook 1/2 pound ground beef until no longer pink. Meanwhile in a sauce pan cook 7 oz. package macaroni according to package directions. Drain and set aside. Drain and set aside. In the same pan melt 2 Tablespoons butter or margarine. Add 1 cup processed American cheese. 1/4 cup milk and 1/4 teaspoon salt. Cook and stir until cheese is melted. Drain beef, stir beef and macaroni into cheese sauce.  Yield, 4-6 servings.

 

Saucy Apple Pork Chops (2/12/19)  In a bowl, Combine 2 cups applesauce, 1/3 cup sugar, 2 Tablespoons soy sauce, 1 garlic clove, minced and 1/4  teaspoon ginger. Mix well and pour into greased 13 by 9 pan, if you are using less than 6 pork chops, put in 9 by 9 pan. In a skillet brown 6 boneless pork loin chops in a little butter. Place over applesauce mixture. Bake, uncovered at 325 degrees for 30 minutes or until meat is tender. I turned mine in the sauce half way through.

Praline Biscuits (2/11/19)  Grease 12 muffin cups. In each muffin cup place 2 teaspoons melted butter, 2 teaspoons brown sugar and 3 pecan halves and a dash of cinnamon. In a bowl combine 2 cup biscuit mix 1/3 cup applesauce and 1/3 cup milk and stir until just moistened.  Spoon into muffin cups. Bake at 450 degrees (or a little lower for 10 minutes. Immediately invert onto a serving platter and serve warm.

Curly Noodle Pork Supper (2/8/19) In a large skillet, cook 1 pound pork cut into 1/4 inch strips. Cook pork, 1 medium, sweet red pepper, cut into 1 inch pieces, 1 cup broccoli florets and 4 green onions, in oil until meat is no longer pink. Add 1-1/2 cups water, two 3 oz. each Ramen noodles with contents of seasoning packets and 1 Tablespoon soy sauce. Bring to a boil, reduce heat and cook until noodles are tender.

 

Barbecued Beef Patties (2/7/19)  In a bowl combine: 1 egg,  1/4 cup barbecue  sauce, 3/4 cup crushed cornflake crumbs and salt.  Mix well and shape into four oval patties, Placed in a greased 11 by 7 baking dish and spread with 1/4 cup barbecue sauce.  Bake, uncovered at 375 degrees for 25-30 minutes or till meat is no longer pink and a meat thermometer reads 160 degrees. Drain well.

 

Pineapple Fluff Pie (2/6/19)  In a bowl combine: 20 oz. can unsweetened  crushed pineapple, well drained, 1 pkg. (3.4 oz.) instant lemon pudding mix. Stir until thickened. Fold in 8 oz. Frozen whipped topping, thawed. Spoon into 9 inch graham cracker pie crust. Refrigerate until serving.

 

Butter Crunch Pudding (2/5/19)   In a bowl, combine 1 cup flour, ½ cup flaked coconut , 1/4 cup packed brown sugar and cut in  1/2 cup cold butter till crumble. Spread in a cooking sheet or pan and Bake at 375 degrees for 15 minutes, stirring once. Cool slightly.   Meanwhile in a mixing bowl beat 2 cups cold milk with one 3.4 oz. instant lemon pudding mix (or flavor of your choice) for 1 minute or until slightly thickened. Chill for 5 minutes. Spoon 1/2 crumbs into 4 bowls. Top with pudding and sprinkle with remaining crumbs.

 

Vegetable Noodle Soup (2/4/19)  In a large saucepan bring 3-1/2 cups milk to a boil. Stir in 16 oz. package frozen California blend vegetables and return to a boil. Reduce heat. Cover and simmer for 6 minutes. Stir in 1/2 cup cubed process American cheese and 1 envelope chicken noodle soup mix. Return to a boil, reduce heat and simmer uncovered for 5-7 minutes or until noodles are tender and cheese is melted, stirring occasionally.

 

Cabbage and Ground Beef Casserole (2/1/1)  Chop 1 medium head cabbage,.  Spray a baking dish and put in a thin layer of cabbage. Brown 1 pound ground beef, 1 small onion diced, 1/4 cup celery diced dash of salt and 1/2 cup raw rice. Put into the baking dish. Heat 1 can tomato soup, 2 soup cans of water, 8 oz. can tomato sauce and 3 bouillon cubes. Put the remainder of cabbage on top and pour soup mixture over the top of cabbage. Cover and bake at 350 degrees about 1 hour.

January 2019

Cherry Pie Filling Bars (1/31/19)    In a large bowl mix together: 1 can cherry pie filling, 2 cups flour, 1 cup sugar, 1-1/2  teaspoons baking soda, 1/2 teaspoon salt,  2 eggs beaten, 2/3 cup cooking oil, and  1 teaspoon vanilla. Beat until well mixed. Place in greased jelly roll pan. Sprinkle with chopped nuts and some brown sugar. Bake at 350 degrees for 35 minutes or till done.

Beef Parmesan (1/30/19)  Tenderize 1-2 pound round steak and cut into 3 inch pieces. Heat cooking oil in large skillet. Mix 1 cup flour and 1 cup Parmesan cheese and bread the steak into the flour, and brown in the oil.  After all the steak is browned and removed from the skillet  add to the skillet  1 large onion, 1 can tomato sauce, 3 teaspoons oregano, 1 teaspoon  Italian seasoning. Heat until onions are tender. Place the browned steak in a 9 by 13 pan. Cover the steak with 4 cups shredded  Mozzarella cheese cheese. Pour the  Tomato  mixture over all. Bake at 350 degrees for 1 hour. Serve over cooked fettuccine. Bake at 350 degrees for 1 hour.

Olive Spread (1/29/19)  mix 8 oz. pkg. cream cheese, softened with 1/2 cup mayonnaise and 2-3 Tablespoons liquid from  a bottle of olives,  add 1 cup chopped green salad olives, 1/2 cup chopped pecans and dash of pepper. Mix well. Keeps well in refrigerator for a week. Serve on crackers.

Chicken Pot Pie (1/28/19)  In a large saucepan combine  16 oz package California  Blend vegetables, 2 cups cubed, cooked chicken, 1 can condensed cream of potato soup and 1 cup milk, bring to a boil. Remove from the heat. Stir in 1 cup shredded cheddar cheese  1 can (2.8 oz.) French fried onions and seasoned salt. Transfer to a greased shallow 2 qt. baking dish.  Unroll 8 oz. tube refrigerated crescent roll. Separate into two rectangles. Seal perforations, cut into strips and place over the pi chicken mixture. Bake uncovered at 375 degrees for 35-40 minutes or till golden brown.


Easy Cake Mix Bars (1/25/19)
  Preheat oven to 350 degrees. In a large bowl, combine 1 yellow cake mix, 1 egg, 1/2 cup 2 percent milk and 1//3 cup canola oil. Mixture will be thick. Stir in 1 cup white baking chips (or whatever kid you want) and 1/3 cup sprinkles (like you may have used o Christmas cookies.  Spread into a greased 15 by 10 baking pan. Bake 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pan on wire rack and cut into bars.

 

Spice Cake Bars with Salted Caramel Icing (1/24/19)  Preheat oven to 350 degrees. Grease a 13 by 9 inch baking pan. In a large bowl combine : 1 package  spice cake mix, regular size, 3/4 cup butter, melted, 1/3 cup EVAPORATED milk NOT sweetened condensed,  1 egg. Beat. Batter will be thick. Transfer to prepared pan. Bake 15- 20 minutes or till a toothpick comes out clean. Cool on wire rack.  FROSTING:  In a large saucepan, combine 1/3 cup brown sugar, 1/3 cup evaporated milk, 1/4 cup cubed butter over medium heat and bring to a boil, stirring occasionally. Reduce heat and simmer, uncovered 3 minutes. Remove from heat and stir in 2 cups confectioners’ sugar and 1 teaspoon vanilla. Immediately spread over cake. Sprinkle with dash or sea salt (optional). Cool completely and cut into bars.

 

Dutch Potatoes (1/23/19)  Place 2 cups cubed peeled potatoes and 1 cup sliced carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat. Cover and cook for 10- 15 minutes or until tender. Meanwhile sauté 1/4 cup chopped onion in 2 teaspoons butter in a small skillet for 8-10 minutes or until golden brown. Drain potatoes and carrots and mash them. Beat in the onion, 1/4 cup sour cream and 1/4 teaspoon salt. Sprinkle with chives.

 

Blueberry Angel Dessert (1/22/19) In a large bowl, beat 8 oz. cream cheese softened and 1 cup confectioners sugar until smooth. Fold in 8 oz. carton whipped topping, thawed, and 1 prepared angel food cake (8-10 oz., cut into 1 inch cubes. Spread evenly into an ungreased 13 by 9 dish. Top with 2 cans (21 oz.) each blueberry or other kind, pie filling. Refrigerate, covered, for at least 2 hours before serving.

 

Orange Rice (1/21/19)   Coat a large skillet with cooking spray and place over medium heat until hot. Add 1 cup uncooked regular rice, 3/4 cup chopped celery, 1 Tablespoon chopped onion and cook, stirring occasionally, until rice is lightly browned. Add: 2 teaspoons grated orange rind, 2 cups unsweetened orange juice and 1/2 teaspoon salt. Bring to a boil and as soon as it boils, pour mixture into a 1- 1/2 quart casserole. Cover and bake at 350 degrees for 25-30 minutes or until done. Seven servings

Raspberry Glazed Wings (1/18/19)  In a saucepan, combine 3/4 cup seedless raspberry jam 1/4 cup cider vinegar, 1/4 cup soy sauce, 3 garlic cloves, minced and 1 teaspoon pepper. Bring to a boil; boil for 1 minute. Cut 16 whole chicken wings into three sections, discard wing tips. Place wings in large bowl, as raspberry mixture and toss to coat. Cover and refrigerate for four hours. Line a 15 by 10 inch baking pan with foil and heavily grease the foil. Using a slotted spoon to reserve the marinade, place wings in pan. Bake at 375 degrees for 30 minutes, turning once. Meanwhile in a saucepan bring marinade to a rolling boil, boil for one minute. Reduce heat and simmer, uncovered for 10-`5 minutes or till thickened. Brush over wings. Bake 20-25 longer, turning and basting once, or till chicken juices run clean.

 

Butterscotch Pecan Slices (1/17/19)  In a mixing bowl, cream 6 Tablespoons butter or margarine, softened and 2/3 cup packed brown sugar. Beat in 1 egg and 1/2 teaspoon vanilla. Combine 1-1/4 cups flour 1/2 teaspoon baking powder and 1/4 teaspoon salt and gradually add to the creamed mixture. Stir in 1/2 cup finely chopped pecans. Shape into two- 7 inch rolls. Wrap each into plastic wrap. Refrigerate for two hours or till firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Sprinkle with finely chopped pecans. Press gently. Bake at 350 degrees for 10-12 minutes or till edges begin to brown.

 

Sausage-Rice Casserole (1/16/19)  Spread  1 cup uncooked regular rice evenly in a lightly greased 3 qt. casserole. Spoon 2 cups scraped chopped carrots, large onion, chopped, and 1/2 cup chopped green pepper and 1 cup chopped celery over the rice.  Pour 14-1/2 oz. can chicken broth and 1/4 cup water over vegetables. Cook 1 pound bulk sausage until browned. Drain well. Cover and bake at 350 degrees for 30 minutes. Remove from the oven and stir well.  Cover and bake an additional 30 minutes. 8-10 servings.


Orange Glazed Apples (1/15/19)
  Place two (20 oz.) cans sliced apples into a 1-1/2 oz. baking dish. Set aside. Melt 1/4 cup butter or margarine in a small saucepan. Stir in 1-1/2 cups sugar, 2 Tablespoons grated orange rind 1/2 cup orange juice and 1/4 cup flour and cook over medium heat until it thickens, stirring occasionally. Pour over the apples and bake at 375 degrees for 30 minutes Garnish with whipped cream.  If desired serve warm.

 

Open Face Chili Burgers (1/14/19)  Brown 1-1/2 pounds ground beef and  1/2 cup chopped onions in a large skillet. Drain well.  Stir in 8 oz. can tomato sauce, 1-1/4 oz.  size package taco seasoning mix and simmer 5 minutes.  Split and toast 6 hamburger buns and spread with the meat mixture. Place tomato slice on each sandwich and sprinkle with 1 cup shredded Cheddar cheese. Bake at 400 degrees for 4 minutes or till cheese melts. Top with lettuce, olives, onions, and chilies or whatever you want. 12 servings.

Peanut Butter Pancakes (1/11/19)  In a bowl combine 1 cup pancake mix and 2 Tablespoons sugar. In a small bowl beat 1 egg and 1/3 cup Peanut butter, add 5 oz. can evaporated milk and 1/3 cup water. Stir in dry ingredients  just till moistened. Pour batter by 1/4 cupfuls to lightly greased medium hot griddle and make the same way as regular pancakes.

Crustless Brownie Pie (1/10/19) Combine: 1 cup sugar, 1/2 cup flour, 1/4 cup cocoa, 1/2 cup butter or margarine, softened, 2 eggs, 1 teaspoon vanilla, and pinch of salt. Beat 4 minutes at medium speed of electric mixture. Stir in 1/2 cup pecans or walnuts. Spread batter evenly in a buttered 9 inch pie pan. Bake at 325 degrees for 35 to 40 minutes or till wooden pick inserted in the center comes out clean. (Pie will puff, then fall slightly. Serve with whipped cream or ice cream.

Pineapple Chicken Bake (1/9/19) Brush
2 whole chicken breasts with 2 Tablespoons butter or margarine, melted. Sprinkle with salt and pepper. Place chicken in a 12 by 8 by 2 inch baking dish. Bake, uncovered at 375 degrees for 30 minutes.  Combine 1/2 cup brown sugar, 8 oz. can crushed pineapple, drained,  1/4 cup lemon juice, 2 Tablespoons prepared mustard, 1 teaspoon Worcestershire sauce and a dash of soy sauce. Stir well. Spoon over the chicken and bake another 20 minutes, basting occasionally. Serve over rice.

 

Baked Ham or SPAM  and Apples (1/7/19) Combine 3 cups  SPAM or cooked  ham, 3 cooking apples, unpeeled and cut into wedges, 1/2 cup  brown sugar, 2 Tablespoons flour, 2 Tablespoons lemon juice, 1-2 Tablespoons prepared mustard,  1 teaspoon  grated orange rind mixing well. Spoon mixture into a 2 qt. casserole and cover with heavy duty plastic wrap. Microwave at high for 7-9 minutes or until apples are tender, stirring mixture after 4 minutes. You can sprinkle some parsley over top if desired.

Zesty Cheese Spread (1/4/19) Combine: 2-1/2 cups shredded sharp Cheddar cheese, 2/3 cup mayonnaise, 2-1/2 teaspoons lemon juice, and 1 teaspoon minced onion, 2 Tablespoons prepared mustard 2 teaspoons chopped pimientos, drained and dash of pepper. Mix well. Spoon into covered container and chill at least 1 hour or till ready to use.

Wild Rice Casserole (1/3/19) Spray a medium skillet with cooking spray. Place over medium heat until hot. Add a 6 oz. Package of long grain and wild rice mix and cook until lightly browned, stirring constantly. Stir in 6 green onions, chopped, 8 medium mushrooms, sliced, 2 cups chicken broth, and 8 oz. can sliced water chestnuts. Spoon mixture into a 1-3/4 quart casserole. Cover and bake at 350 degrees for 1 hour or until rice is done.


Crockpot Goulash (1/2/18) 
Brown 2 pounds ground beef, 1 ½ medium onions diced and 3 cloves garlic until no pink remains. Drain any fat.  Add ground beef mixture to CrockPot. Add  1 green pepper diced, 6 ounce can tomato paste,  ½ cup water, 24 ounce pasta sauce (jarred or canned) 28 ounce can diced tomatoes (do not drain) 2 tablespoons Worcestershire sauce, 8 ounce canned mushrooms (not drained) 1 Tablespoon Italian season, ½ teaspoon seasoning salt, or to taste.  Cook on High for 2 hours or low for 4-5 hours.  Prepare 3 cup pasta shells al dente according to package directions. Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through.  This recipe creates a thick goulash, if you prefer your goulash to be thinner, increase the water to 1.5 or 2 cups.

 

December 2018

 Tater Tots Hot Dog Bites (12/28/18)  Heat oven to 425 degrees. Place 4 Tater Tots in each of 12 muffin pan cups sprayed with cooking spray. Bake 5 minutes or till thawed. Use the back of the spoon to press Tater tots onto the bottom and up the side of each cup. Cut 3 cheese singles and 3 hot dogs into quarters. Place 1 e ach cheese and hot dog in each tater tot shell.  Bake 13-15 minutes or till golden brown. Cool 3 minutes before removing from pan Top each serving with 1/2 teaspoon    ketchup and 1/2 teaspoon yellow mustard. Makes 6 serving.

Penne Ham Skillet (12/27/18)  Cook 16 oz. package penne Pasta, according to package directions, drain.  Meanwhile in a large skillet, heat 1/4 cup olive oil with 3 Tablespoons butter over medium high heat. Add 3 cups fully cooked ham, cubed, 1 large red sweet pepper, finely chopped, and one medium onion, chopped. Cook and stir until ham is browned and vegetables are tender. Add 2 garlic cloves, and 1/2 teaspoons basil, 1/2 teaspoons oregano and cook 1-2 minutes longer. Stir in can chicken broth and 1 Tablespoon lemon juice. Bring to a boil. Reduce heat, simmer uncovered, 10-15 minutes or till liquid is reduced by half. Add pasta and toss to combine. Sprinkle with 1/2 cup shredded Parmesan cheese.

Gooey Turtle Dessert (12/26/18)  Mix 1 box yellow cake mix with 3/4 cup melted butter and 2/3 cup skim  milk (or regular).  Pour half batter into 9 by 13 pan. Spread it out with spatula. Bake at 300 degrees for 10-15 minutes. Pull out of oven and Sprinkle with 1 cup chocolate chips and 1/2 cup chopped pecans. Pour one jar of caramel sauce over top evenly as you can. Add rest of batter. Spread with spatula to cover as much as you possibly can. Might not be totally covered but that is OK. Bake another 20 minutes. Cool completely before cutting.

Cheeseburger Casserole (12/24/18)  Brown 1 pound ground beef, and 1 onion chopped in a skillet, drain. Stir in 1/3 cup ketchup and 2 Tablespoon yellow mustard. Spoon into 9 inch square baking dish sprayed with cooking spray. Top with 1 cup shredded Cheddar cheese, 8 slices bacon, cooked, crumbled and 4 cups frozen bite-size seasoned potato nuggets. Bake at 400 degrees, 30-35 minutes or till casserole is heated through and potato nuggets are golden brown.

 

Cherry Muffins (12/21/18) Combine: 2 cups flour, 1/4 cup sugar, 1/4 cup chopped maraschino cherries, 1 teaspoon salt in a large bowl. Make a well in center of mixture. In in bowl combine 3/4 cup milk 1/4 cup vegetable oil 3 Tablespoons cherry juice, and 1 egg, beaten. Add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Combine 2 Tablespoons chopped almonds and 2 Tablespoons sugar sprinkle over muffins. Bake at 375 degrees for 25-30 minutes. Makes 1 doz.

 

Sunshine Carrots (12/20/18)  Cook one pound baby carrots in a small amount of salted water until tender, drain well. Combine: 1 teaspoon sugar, 1 teaspoon cornstarch, 1/4 teaspoon salt, 1/4 teaspoon ginger, 1/4 cup orange juice, in a small saucepan. Cook over low heat, stirring constantly, about 5 minutes or until thickened. Add 1 Tablespoon butter or margarine, stirring well. Pour over carrots. Stir to coat well.

Creamy Potato Bake (12/19/18)  Spread 3 cups mashed potatoes evenly in a lightly greased 10 by 6 by 2 inch baking dish. Top with 8 oz. carton sour cream. Sprinkle with 5-6 slices bacon, cooked and crumbled and 3 small green onions, chopped. Top with 1 cup shredded Cheddar cheese. Bake at 300 for 30 minutes. Serve hot.

Pineapple Chicken Bake (12/18/18)  Brush 2 whole chicken breasts, split, boned and skinned with 2 Tablespoons butter or margarine. Sprinkle with salt and pepper and place in a 12 by 8 by 2 baking dish. Bake, uncovered at 375 degrees for 30 minutes. Combine 1/2 cup brown sugar, 8 oz. can crushed pineapple, drained, 1/4 cup lemon  juice, 2 Tablespoons prepared  mustard, 1 teaspoon Worcestershire sauce, stirring well Spoon glaze over chicken. Bake an additional 20 minutes, basking occasionally. Serve over rice with a dash of soy sauce.

Cranberry Orange Cake (12/17/18)  Preheat your oven to 350 F. In the bowl of a stand mixer, combine 3 large eggs at room temperature and 2 cups granulated sugar using the whisk attachment. Whip until the eggs have turned pale yellow and the mixture has thickened and more than doubled in volume, about 3-5 minutes. Add ¾ cup unsalted butter at room temperature, 1 teaspoon vanilla extract  ¼ teaspoon salt and the zest of one orange and mix until incorporated.  Stir in 2 cups all-purpose flour with a spatula, followed by 12 ounces fresh cranberries. Stir just until mixed.  Pour into a 9×13 baking pan coated with non-stick spray,or even better, line it with foil and then spray the foil with non-stick spray (this will make it much easier to remove from the pan). Bake in the preheated oven 45-50 minutes, until browned on top and a toothpick stuck in the middle of the cake comes out free of cake-crumbs.  Cut into 16 squares. Store leftover cake in the refrigerator.

 

Simple Salisbury Steak  (12/14/18)  Mix together: 1/4 cup cream of mushroom soup. 1 pound ground beef, 1/3 cup dry bread crumbs small onion, finely chopped and 1 egg beaten in a large bowl. Shape firmly into four 1/2 thick patties.  Heat oil in skillet over medium heat. Add patties and cook until well browned on both sides. Pour off any fat. Add remaining cream of mushroom soup and 1-1/2 cup sliced mushrooms, about 4 ounces to the skillet and heat to boil. Reduce heat to low. Cover and cook for 10 minutes or till patties are cooked through.

 

Pineapple Delights  (12/13/18)  In a large bowl, cream 1 cup butter, softened and 1 cup granulated sugar and 1 cup packed brown sugar until light and fluffy. Add 2 eggs one at a time beating well after each addition.  Add 1 teaspoon vanilla. In a bowl combine: 4 cups flour. 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and gradually add to the creamed mixture and mix well. Stir in an 8 oz. can crushed pineapple, DRAINED, 1 cup chopped walnuts and 1/4 cup chopped cherries. Drop by rounded tablespoons onto ungreased baking sheets. Bake at 425 degrees for 7-9 minutes or till lightly browned. Remove to wire racks. NOTE: check out that temperature on the first cookies to see if it is too hot.

Ambrosia Fruit Salad (12/12/18)  In a large bowl, combine 1 – 8 ounce container frozen whipped topping, thawed, 2 ½ cups shredded coconut,  ½ cups chopped walnuts, 1 8 ounce can fruit cocktail, drained, 1 8 ounce can pineapple chunks, drained, 1 – 11 ounce can mandarin oranges, drained,  3 cups marshmallows, 1 – 10 ounce jar maraschino cherries, drained (optional) 1 teaspoon ground nutmeg and 1 teaspoon ground cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

Raisin Cashew Drops (12/11/18)  In a heavy saucepan over low heat, melt 2 cups semisweet chocolate chips with 1  can (14 oz. sweetened condensed milk and 1 Tablespoon light corn syrup until blended. Remove from heat and  Stir in 1 teaspoon vanilla.  Stir in 2 cups coarsely chopped cashews and 2 cups raisins. Drop by  teaspoonfuls onto wax paper-lined baking sheets. Refrigerate for 3 hours or till firm. Store in refrigerator.


Cranberry Fluff (12/10/18) 
In a medium saucepan, combine 1-1/4 cup sugar and 14 cup corn starch. Mix well. Add 1 cup water, blend well. Stir in 3 cups fresh or frozen cranberries and cook over medium high heat until cranberries pop and mixture boils and thickens. Boil one minute. Cool. Refrigerate 2 hours or until chilled. Fold in 3 cups Cool Whip or 1 cup whipping cream, whipped. Makes seven, 1/2 cup servings.

 

Corn Chowder (12/7/18)  In a small saucepan melt 2 Tablespoons butter. Add one small onion, finely chopped, 1 celery rib, finely chopped, 1 small sweet red pepper, finely chopped. Cook and stir until tender. Stir in: 2 cans cream style corn 1-1/2 cups  chopped, cooked chicken 12 oz. can evaporated  milk ( reduced  fat) 1 teaspoon  chicken bouillon granules and pepper. Heat through, stirring occasionally, do not boil. Top each serving with bacon cooked and crumbled.

Beefy Hash Brown Bake (12/6/18)  In a bowl combine, 4 cups frozen shredded hash brown potatoes, 3 Tablespoons vegetable oil 1/8 teaspoon pepper. Press into a greased 8 inch square baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until potatoes are thawed and set.  In a sauce pan cook  1 pound ground beef until no longer pink. Drain. Stir in 1 cup water, 1 envelop brown gravy mix, 1/2 teaspoon garlic salt. Bring to a boil, cook and stir for 2 minutes. Add 2 cups frozen vegetables cook and stir. Stir in 1/2 can of French Fried onions and 1/2 cup shredded Cheddar Cheese. Pour over the potatoes. Bake for 10 minutes or so. Sprinkle with the remaining 1/2 of the can of French fried onions and 1/2 cup more of Shredded Cheddar cheese. Bake 5 minutes or longer till the cheese has melted.

 

Potpourri (12/5/18)  1/2 orange, sliced, 2 cinnamon sticks, broken in half, 1/2 cup fresh cranberries, 1 teaspoon cloves, 1 teaspoon nutmeg. Add water and simmer on stove.

Cranberry Gems (12/4/18)  Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Combine 2/3 cup with dried cranberries, or dried cherries, 1/2 cup granulated sugar and 1 Tablespoon water.  In a small microwave on high for one minute.  Let cranberries stand 10 minutes before draining.  Into a large bowl, combine: 1 package White cake mix, 2 eggs, 2 Tablespoons water, 2 Tablespoons vegetable oil, 1/4 teaspoon vanilla or almond extract until smooth.  Drop batter by rounded teaspoonfuls onto prepared sheets.  Top each cookie with several cranberries.  Bake 10 minutes or until edges are lightly browned.  Top each baked cookie with another one or two cranberries after baking.  Cool completely.  In a bowl, blend 1/2 cup powdered sugar and 1 teaspoon milk.  Add additional milk if you need to reach a desired consistency.  Drizzle over cookies.

 

Pineapple Nut Bread (12/3/18)  Drain an 8 oz. crushed pineapple, reserving 1/4 cup juice, set aside. In a bowl  combine: 2 cups  flour, 3/4 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. In a small mixing bowl combine the pineapple, reserved juice, 1 egg, 1/2 cup milk and 1/4 cup butter, melted. Mix well.  Stir into dry ingredients just until moistened. Stir in 1 cup chopped walnuts. Pour into greased  8 inch by 4 inch by 2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan on wire rack.

November 2018

Sausage Stew (11/30/18)  1 ring of farm smoked sausage, cut in pieces and browned.  Pour off excess grease.  Cut a 16 oz. can tomatoes up and peel and slice 2 medium potatoes.  Add tomatoes, 1 can French onion soup, 1/2 teaspoon Worcestershire sauce and potatoes to the sausage.  Bring to boil and simmer 10 minutes.  Add 10 oz. package frozen peas and carrots.  Cook 10 more minutes or until vegetables test done.  May be thickened if desired.

Microwave Apple Crisp (11/29/18)  Spray an 8 inch square microwave dish with nonstick spray.  Combine 4 apples, peeled and thinly sliced (your choice of kind) with 3 Tablespoons light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg in a bowl.  Mix well.  Transfer the apple mixture to the baking dish.  Combine 1 cup granola, 1 Tablespoon butter, melted, 1 Tablespoon brown sugar, and 1/4 teaspoon cinnamon in a bowl.  Mix well and sprinkle the granola mixture evenly over the apples.  Microwave, uncovered on high, until the apples are tender and bubbling, for 8-9 minutes.

Cheesy Chicken and Rice Casserole (11/28/18)  Heat oven to 375 degrees.  Stir 1 can cream of chicken soup, 1-1/3 cups water, 3/4 cup uncooked regular long grain rice, 1/2 teaspoon onion powder, 1/4 teaspoon pepper, and 5 cups frozen mixed vegetables in a 2 qt. shallow baking dish.  Top with 4 skinless, boneless, chicken breast halves.  Season chicken as desired.  Cover baking dish.  Bake at 50 minutes or till chicken is cooked through and rice is tender.  Top with 1/2 cup shredded Cheddar cheese.  Let casserole stand for 10 minutes.  Stir rice before serving.

 Quick Crescent Pecan Bars (11/27/18)  Heat oven to 375 degrees.  Unroll refrigerated crescent dough into two long rectangles.  Place in ungreased 13 x 9 pan.  Firmly place over the bottom and up ½ inch up sides to form a crust.  Firmly press perforations to seal.  Bake at 375 degrees for 5 minutes.  Meanwhile, in medium bowl, combine ½ Cup chopped pecans, ½ Cup Sugar, ½ Cup corn syrup, 1 Tablespoon margarine or butter melted, ½ teaspoon vanilla and 1 egg beaten.  Pour over partially baked crust.  Return to oven and bake for an additional 18-22 minutes or until golden brown.  Cool completely.  Cut into bars.

Caramel Marshmallow Treats (11/26/18)  Line 2 baking sheets with wax paper, set aside. Place 5 cups either crisp rice cereal or crushed nuts in a bowl and set aside.  In a large saucepan, cook and stir: 14 oz. can sweetened condensed milk, 1 cup butter cubed (I would try a little less, maybe 3/4 cup. I used 1 cup.), 14 oz. package caramels, 1 teaspoon cinnamon, 1/2  teaspoon vanilla.  Melt over low heat.  With a toothpick, dip each marshmallow (the large ones) in the caramel mixture, turn to coat.  Press marshmallow bottoms in cereal or nuts.  Place on prepared pans and let stand until set.

Angel Food Puffs (11/21/18)  Preheat oven to 350 degrees.  Combine ½ Cup sugar free orange pop, ¼ teaspoon almond extract and one 16 oz. package of angel food cake mix.  Beat at medium speed until smooth.  Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray.  Bake at 350 degrees for 9 minutes or until lightly browned.  Remove from baking sheets immediately and cool on a wire rack.  Change flavor by using other kinds of diet pop.

Elegant Beef Tenderloin (11/20/18)  1 ¾ pound beef tenderloin, ½ Cup melted butter, ¾ Cup soy sauce, and about 1 minced clove garlic (more or less according to taste).  Preheat oven to 350 degrees.  Tuck small end of roast under and place roast in a shallow glass baking dish.  Combine melted butter, soy sauce, and garlic.  Pour over tenderloin.  Bake for about 10 minutes.  Turn meat, continue cooking another 35-40 minutes for medium.  For those who use a thermometer, internal temperature will be 140 degrees for medium.  Since the roast is not uniform in thickness, some slices will be more rare, others more well done.  Let meat rest for 10 minutes before slicing.

Cranberry Turkey Loaf (11/19/18)  In a large bowl, combine ½ Cup herb seasoned stuffing mix, crushed, one egg lightly beaten, ¼ Cup whole cranberry sauce, salt, and pepper.  Crumble 1 pound ground turkey over the mixture and mix well.  Pat into ungreased 8 x 4 loaf pan.  Bake uncovered at 350 degrees for 55 minutes, or until a thermometer reads 165 degrees.  Heat ½ Cup cranberry sauce in a microwave on high for 1 minute or until heated through.  Slice loaf and serve with sauce.

Christmas Cauliflower (11/16/18)  In a large saucepan of water, cook a large head of cauliflower broken into florets until crisp tender.  Drain well.  In a medium saucepan, sauté ¼ Cup diced green pepper and 1 small jar sliced mushrooms in ¼ cup butter or margarine for two minutes.  Add 1/3 Cup flour and gradually add 2 Cups milk, stir well.  Gradually stir in 2 Cups milk.  Bring to a boil.  Boil for 2 minutes, stirring constantly.  Remove from heat and stir in 1 Cup shredded Swiss cheese until melted.  Add 2 Tablespoons pimentos and salt.  Place one half of the cauliflower florets in a greased, 2 Quart baking dish.  Top with half of the sauce.  Repeat layers.  Bake uncovered at 325 degrees for 25 minutes or until bubbly.  Sprinkle with paprika if desired.

Raspberry Lemon Muffins (11/15/18)  In a bowl, combine 2 Cups flour, ½ Cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt.  Combine 2 eggs, lightly beaten, 1 Cup (8 oz.) lemon yogurt, ¼ cup margarine or butter (melted and cooled,) 1 teaspoon grated lemon peel and 1 teaspoon vanilla extract.  Mix well and stir into dry ingredients just until moistened.  Fold in 1 ½ cups fresh or frozen raspberries.  Fill greased or paper lined muffin cups ¾ full.  Bake at 400 degrees 18-20 minutes or until muffins test done.

Fluffy Raspberry Salad (11/14/18)  Dissolve three 3 oz. packages of raspberry gelatin and 2 3 oz. packages of orange jello in 5 cups boiling water.  Add 4 packages (10 oz. each) frozen raspberries.  Stir in 20 oz. jar chunky applesauce.  Refrigerate until partially set.  Fold in 3 cups miniature marshmallows and 2 cups whipped cream, whipped or Cool Whip.  Pour into two 13 x 9 dishes.  Refrigerate until firm.

Pumpkin Pudding (11/13/18)  Combine:  1 ½ Cup cold milk, ½ Cup heavy cream, 1 package instant vanilla pudding mix, 1 teaspoon pumpkin pie spice.  Whisk until thick and smooth about 2 minutes.  Stir in 1 Cup canned pumpkin.  Put in a dish and if you want, sprinkle with a little more with pumpkin pie spice.

Crunchy Tuna Wrap (11/12/18)   Mix together: 1 pouch (6.4 ounces light tuna in water) 1/4 cup finely chopped celery, 1/4 cup chopped green onions, 1/4 cup sliced water chestnuts, chopped,  3 Tablespoons  chopped sweet red pepper, 2 Tablespoons reduced fat  mayonnaise, 2 teaspoons prepared mustard. 2 spinach tortillas 8 inch at room temp.  Spread over tortillas, sprinkle with 1 cup shredded lettuce. Roll up tightly jelly roll style.

Cheesy SPAM and Potato Packet (11/09/18)  Toss 1 ½ pounds of halved and thinly sliced potatoes with 1 medium green pepper chopped, 1 medium onion, chopped, and black pepper to taste.  Place in the center of a greased large piece of heavy duty foil.  Fold the foil around the vegetables and crimp edges to seal.  Grill covered over medium heat 15-20 minutes.  Heat 20 minutes until potatoes are tender.  Open foil carefully and add 2 Cups cubed SPAM and sprinkle with 1 Cup shredded cheddar cheese.  Grill opened packet 2-4 minutes until cheese is melted.

Cranberry Squares (11/8/18)   Drain two 8 oz. cans crushed pineapple into a 1 cup measuring cup and add enough water to the reserved juice to measure 1 cup. Pour into a small saucepan. Reserve drained crushed pineapple for later use. Bring pineapple juice to boil and add two 3 oz. each Raspberry gelatin. Add 3/4 cup cold water and stir until dissolved. Add 1 can whole berry cranberry sauce and add the reserved pineapple. Mix well. Pour into 8 inch square dish sprayed with cooking spray. Refrigerated 1-1/2 to 2 hours until set but not firm.  Beat 8 oz. cream cheese, softened with 1/2 cup powdered sugar until blended. Add 1-1/2 cup cool whip and mix well Spread over gelatin, sprinkle with 1/2 cup chopped nut, toasted.

Apple Dessert (11/07/18)  Mix one box yellow cake mix, ½ Cup margarine, and ½ Cup coconut for pie crust.  Pat into ungreased 13 x 9 pan.  Bake 10 minutes at 350 degrees.  Mix together 2 ½ Cups sliced apples, ½ Cup sugar, 1 teaspoon cinnamon and put over the baked crust.  Blend 1 Cup sour cream and 1 egg.  Drizzle over the op.  Bake at 350 degrees for 25 minutes.  You can use any flavor cake mix or any kind of fruit.

Double Chocolate Cookie Bars (11/6/18)  Preheat oven to 350 degrees. Combine 2 cups crushed crème-filled sandwich cookies (oreo) and 1/4 cup melted margarine. Press firmly on the bottom of 9 by 13 size pan. In medium saucepan, melt 1 cup semi sweet chocolate chips and a 14 oz. can sweetened condensed milk and 1 teaspoon vanilla. Pour evenly over crust. Top with 1 cup chopped nuts and 1 cup more of chocolate chips. Bake 20 minutes or till set. Cool.

Sloppy Joe Biscuit Cups (11/5/18)   Heat oven to 400 degrees. I a large skillet cook 1 pound lean ground beef and 1/4 cup finely chopped celery, 1/4 cup chopped onion and 1/2 cup green pepper, chopped, over medium heat until beef is no longer pink, breaking up beef into crumbles. Drain well.  Stir in 1/2 cup Barbecue sauce. Bring to a boil. Reduce heat, simmer, uncovered, 2 minutes, stirring occasionally.  Separate 1 tube (12 oz. into 10 biscuits and flatten to 5 inch circles. Press onto the bottom and up the sides of greased muffin cups. Fill with beef mixture. Bake 9-11 minutes or till biscuits are golden Sprinkle with 1/2 cup shredded cheese. Bake 1-2 minutes longer or till cheese is melted.

Tangy Pineapple Chicken (11/2/18)  Sprinkle 4 boneless skinless chicken breast halves with 1 teaspoon thyme and salt and pepper. In a skillet brown chicken in oil. Meanwhile drain a 20 oz. can unsweetened sliced pineapple reserving the juice. Cut pineapple rings in half and set aside. Combine 1 Tablespoon cornstarch and 2 T of the juice until smooth and set aside. Combine 1/4 cup Dijon mustard, 1/4 cup honey 2 garlic cloves minced, and remaining juice. Mix well. Add to pan, bring to a boil, reduce heat, cover and simmer for 15-20 or until chicken juices run clear. Remove chicken and keep w arm. Stir cornstarch mixture and add to the pan. Bring to a boil and stir for 2 minutes. Return chicken to the pan. Top with pineapple. Heat through and serve over rice.

Dill Marinated Broccoli (11/1/18) Place 6 cups fresh broccoli florets in large re-sealable plastic bag. Whisk together:  1 cup canola oil, 1 cup cider vinegar, 2 Tablespoons snipped fresh dill or dried dill, 2 teaspoons sugar, 1 teaspoon garlic salt and 1 teaspoon salt. Place in sealed bag with the broccoli and turn to coat. Refrigerate 4 hours or overnight. To serve, drain broccoli, discard the marinade.

 

October 2018

Cheddar Chicken Spaghetti (10/31/18)   Cook 7 oz. spaghetti broken, according to package directions. Meanwhile in a large bowl combine 2 cups cubed cooked chicken, 1 cup 1 cup shredded cheddar cheese, 1 can cream of chicken soup, undiluted, 1 cup milk, 1 Tablespoon pimientos, if desired. salt and pepper. Drain Spaghetti, add to the chicken mixture and toss to coat. Transfer to a greased 13 by 9 baking dish and sprinkle with shredded cheddar cheese as much as desired. Bake at 350 for 20 to 25 minutes or till heated through.

Easy Pizzettes (10/30/18)  Heat oven to 425 degrees. Spread 1  tablespoon pizza sauce over  8 English muffins split and toasted. Sprinkle each with 1 Tablespoon shredded cheese ( your favorite kind. Arrange favorite toppings on top and sprinkle add more shredded cheese. Place on ungreased cookie sheet and bake 5 to 10 minutes or till cheese is melted.

Banana Spice Cookies (10/29/18)  In a mixing bowl Cream 1/2 cup shortening, 1 cup packed brown sugar. Add 2 eggs and 1 cup mashed, ripe bananas ( 2 to 3 medium)Mix well. In a  large  bowl combine: 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon cloves, 1/4 teaspoon salt. Add to the creamed mixture and mix well. Stir in 1/2/ cup chopped nuts and 1/2 cup raisins.  Chill dough will be very soft. Drop by rounded teaspoonfuls  on to greased baking sheet. Bake at 350 degrees for 8-10 minutes or till lightly browned.

Onion Topped Chicken (10/26/18)  Place 4 boneless, skinless chicken breast halves in a greased baking dish. Arrange 4 medium potatoes, peeled and halved around chicken. Combine 1 can cream of chicken soup, undiluted and 1 cup sour cream and spread over chicken and potatoes. Bake uncovered at 350- degrees for about 1-1/4 hours. Sprinkle with 1 can French fried onions.  Bake 10 minutes longer.

Pepper and Salsa Cod (10/25/18)  Preheat oven to 350 degrees. Brush both sides of 2 cod or haddock fillets with olive oil. Place fillets in greased 11 by 7 baking dish. Sprinkle with salt and pepper. Pour 1/3 cup orange juice over fish. Top with 1/4 cup salsa, 1/3 cup green pepper sliced and 1/3 cup sweet red pepper, sliced. Bake covered, 17-20 minutes until fish just begins to flake easily with a fork. Serve with rice.

Candied Carrots (10/24/18)  In a large saucepan, steam or cook 2 pounds carrots (baby carrots are best) until crisp tender.  In a small saucepan, combine 2/3 Cup orange marmalade, 3 Tablespoons brown sugar, 2 Tablespoons butter.  Cook and stir over medium heat until mixture is thickened and reduced to about ½ Cup.  Stir in ½ Cup toasted pecans and 1 Teaspoon rum extract (optional).

Chocolate Peanut Bars (10/23/18) In a 3 qt. saucepan, combine 1-1/2  cups corn syrup and 1 cup regular sugar and 1 cup brown sugar. Bring to a boil over medium heat. Boil and stir for 1 minute. Remove from the heat. Add 1 cup peanut butter and mix well. Stir in 7 cups cornflakes and 12 oz.

Tater Nuggets (10/22/18)  Combine 2 cups hot, mashed potatoes without added milk or butter, 1 cup ground, fully cooked ham, 1 cup shredded cheddar cheese, 1/4 cup mayonnaise 2 eggs beaten 1/4 cup finely chopped onion, 1 teaspoon finely prepared mustard ,salt and pepper. Shape into 1 inch balls. Roll into 1-1/2 cups crushed cornflakes. Place on greased baking sheets. Bake at 350 degrees for 15 minutes or till golden brown.

S’mores Ice Cream Bars (10/19/18)  9 graham cracker, broken in half so you have 18 squares. Place 9 graham squares in single layer on bottom of foil- lined 9 inch square pan. Spread with 1/2 cup fudge ice cream topping. Sprinkle with 2 cups miniature marshmallows. Top with 2 cups chocolate ice cream, softened and then top with 1/2 cup fudge ice cream topping and with the remaining graham cracker squares. Cover and freeze several hours or overnight. Let stand at room temperature 10 minutes before cutting into squares.

Coconut Crusted Turkey Or Chicken Strips (10/18/18)  Preheat oven to 425 degrees. In a shallow bowl, whisk 2 egg whites and 2 teaspoons sesame oil. In another bowl mix 1/2 cup flaked coconut, toasted, 1/2 cup dry bread crumbs, 2 Tablespoons sesame seeds and salt.  Dip 1-1/2 pounds turkey or chicken in egg mixture then in coconut mixture, patting to let coating adhere. Place on baking sheets coated with baking spray. Spritz turkey or chicken with cooking spray. Bake 10-12 minutes or till turkey is no longer pink. Use with favorite sauce.Creamy Baked Spaghetti (10/17/18)  Preheat the oven to 350 degrees. Butter the bottom and sides of a 9×13 baking dish. Cook one pound spaghetti noodles al dente and drain, set aside.  In a medium bowl, mix together 1 pound ground beef, browned and drained and one 24 ounce jar spaghetti sauce.  In a second medium bowl, beat together 8 ounces cream cheese at room temperature, 1 cup sour cream, and 1 cup cottage cheese until smooth, creamy, and well combined. Salt and pepper to taste. Place half of the cooked spaghetti in the bottom of the baking dish. Dollop half of the cream cheese mixture over the spaghetti as evenly as possible. Spread with half of the meat mixture. Repeat the layers once and top with 1 cup grated cheddar cheese. Bake for 20-30 minutes or until hot and bubbly.

Simple Apple Crisp (10/16/18)  Mix together 1 large white cake mix 1-1/2 cups brown sugar, and 2 sticks melted margarine. Mix until crumbly. Place 5 cups peeled, sliced apples into a greased 9 by 13 cake pan. Spread crumb mixture on top evenly Bake at 350 degrees for 45 minutes. Serve warm with whipped cream or ice cream.

Corn Fritters (10/15/18)  In a large bowl, whisk 2-1/2 cups flour, 3 teaspoons baking powder, 2 teaspoons parsley flakes and 1 teaspoon salt. In another bowl whisk 2 eggs, 3/4  cup of 2 percent milk 2 Tablespoons  butter, melted, 2 teaspoon grated onion until blended. Add to dry ingredients stirring just till moistened. Fold in 15 oz. can whole kernel corn, drained. In an electric skillet or deep fryer heat oil to 375 degrees. Drop batter by tablespoons, several at a time into hot oil. Fry 2-3 minutes on each side until golden. Drain on paper towels.

Cod Delight (10/12/18)  In a small bowl combine: one small tomato, chopped, 1/3 cup finely chopped  onion, 4 eggs, lightly beaten, 2 tablespoons  water, 2 tablespoons canola oil, 4-5 teaspoons lemon juice, 1 teaspoon dried parsley, 1/2 teaspoon basil, 1 small garlic clove minced 1/8 teaspoon salt. Place 4 cod fillets in a 11 by 7 baking dish. Top with the tomato mixture. Sprinkle with seafood seasoning.  Microwave, covered, on high 5-6 minutes or till fish just begins to flake easily with a fork.

Noodle Rice Pilaf (10/10/18)  In a saucepan, melt 1/4 cup butter. Add 1 cup long grain rice and 1/2 cup uncooked fine eff noodles or vermicelli. Cook and stir until until lightly browned. Stir in 2-3/4 cups chicken broth. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes or till broth is absorbed and rice is tender, Stir in 2 Tablespoons minced fresh parsley.

Sugar-Free Molasses Cookies (10/11/18) Let 3/4 cup melted  shortening cook  . Then add 1-1/2 cup light Molasses 1/2 teaspoon ginger, 1 egg beaten, 1/2 teaspoon cinnamon, and 5 Tablespoons hot water 1 teaspoon baking powder. Add a little flour at a time until smooth. Add more flour to enable you to roll the dough thin. Cut with a round cutter and bake at 350 degrees for 12-15 minutes. Eat without frosting or frost while warm.                                                                                    
SPAM Pasta Toss (10/9/18)
  Combine: 8 oz. egg noodles, cooked, 1/2 cup SPAM cubed or ham, chopped, 4 oz can mushrooms, drained, 3 Tablespoons butter, melted, 1  cup  green peas, cooked, 1/2 cup Parmesan cheese, grated, 1 teaspoon garlic salt. Salt and pepper to taste. Toss well and serve.

Chocolate Frosted Toffees (10/8/18)  Mix together 3/4 cup flour, 1/3 cup firmly packed brown  sugar, 1/4 teaspoon salt, 1/4 cup margarine softened, 14 oz. can  sweetened   condensed milk ( not evaporated) 1/2  cup dark corn syrup, 2 teaspoons  vanilla. Mix well.  Add 4 cups flaked coconut, toasted.  Put into generously greased 9 x 13 pan. Bake at 350 degrees 25 to 35 minutes until golden brown.  Frosting:  In a small saucepan, heat 1 cup chocolate chips in 3 to 4 Tablespoons cream or milk over low heat, stirring constantly. Stir in 1/2 cup powdered sugar, 2 Tablespoons softened margarine or butter and 1 teaspoon vanilla. Mix well.  Spread over cooled bars. Refrigerate 30 minutes. Cut into bars.

Apple Cake (10/5/18)  Cake:  Preheat oven to 350 degrees. Grease a 9 x 13″ pan. Combine 1 cup vegetable oil, 2 cups sugar, and 3 eggs. Stir in 3 cups flour and 1 teaspoon baking soda. Add 2 teaspoons vanilla, 1 cup chopped pecans, and 3 cups peeled and chopped apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.  Frosting:   Boil  ½ cup butter, 1 cups packed brown sugar, ¼ cup evaporated milk and ½ teaspoon vanilla in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until   spreading consistency. Spread over top of cake.

Sweet Hawaiian Crockpot Chicken (10/4/18)  Add 1 cup pineapple juice, ½ cup packed brown sugar, 1/3 cup light soy sauce and 2 pounds chicken breast tenderloins to the crockpot and cook on low 6 to 8 hours.  They should just fall apart.

Ham Pie (10/3/18)  Line a  9 and 1/2 inch pie tin with pastry. Fill with 2 cups ground, cooked ham, mixed with 1 Tablespoon onion, chopped. Sprinkle with 1/2 cup grated American cheese. Mix together: 3 beaten eggs 1 Tablespoon flour, 1/2 teaspoon salt, pepper, dash nutmeg, and 2 cups milk. Pour over ham mixture in pie pan. Bake at 400 degrees for 10 minutes, reduced heat to 350 degrees for 30-45 minutes until custard is set.

Easy Shepherd’s Pie (10/1/18)  Mix 3-1/3 cups potatoes, cooked and mashed with 2/3 cup milk. In another bowl mix 1 can cream soup, (mushroom, chicken, celery or potato) 2 cups turkey or chicken, cooked and cubed, 1/2 teaspoon Italian spice, 2 cups vegetables, fresh or frozen, 2 Tablespoons onion, minced.  Spread meat mixture in a 9 by 13 pan. Over the top spread potato mixture. Bake at 350 degrees for 25 minutes.

 

September 2018

Apple Nut Coffee Cake (9/28/18)  In a mixing bowl cream 1/2 cup butter or margarine, softened and 1  cup sugar. Beat in 1 egg and 1 teaspoon vanilla.  Mix well. Combine: 1 cup plus 2 Tablespoons flour, 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon, 1/4 teaspoon salt. Gradually add to creamed mixture. Stir in 2 medium tart apples, peeled and chopped and 1/2 cup chopped walnuts.  Transfer to a ungreased 8 inch square pan. Bake at 350 degrees for 35-40 minutes or till toothpick inserted near the center comes out clean. Cool on wire rack.

Frozen Fruit Fluff (9/27/18)   In a large bowl combine: 3 medium bananas, sliced, 29 oz can peach halves, drained and diced, 21 oz. can cherry pie filling, 14 oz. can sweetened condensed milk. Mix well. Fold in  8 oz. container frozen whipped topping, thawed.

SPAM and Cabbage Soup (9/26/18)  Heat butter in 6 qt. pot. Add 1 cup onion, diced, 1/2  cup celery, sliced, 2 cups cabbage, shredded, 1/4 teaspoon salt and pepper to taste. Stir over low heat until tender. Add 3 medium potatoes, peeled and cut into 1/2 inch cubes 2 cups Spam cut into 1/2 inch cubes, and 6 cups chicken broth. Bring to a boil over high heat Turn to medium heat and cook partially covered for 20 minutes. In a separate bowl, stir 2 Tablespoons flour into 1/2 cup sour cream mixture and whisk together. Pour into soup, stir well and serve hot.

Rice Salad (9/25/18)   Combine:2 cups rice, cooked, 2 eggs hard cooked, 1/2 cup celery, diced,, 1/2 cup onion, chopped, 1/2 cup pimento stuffed olives, chopped, 1/2 cup mayonnaise, 1 cup jack cheese, cubed.Toss and add salt and pepper to taste.

Apple Dump Cake (9/24/18)  Heat oven  to 350. Spray 13 by 9 inch, sprayed.  In baking dish mix 6 cups coarsely chopped peeled apples, 1/2 cup sugar and 1-1/2 teaspoon cinnamon. Spread evenly in pan. Top with 1 box yellow cake mix evenly in the pan. Gently shake pan to distribute evenly. Pour 3/4 cup melted butter over the top, tilting pan to cover as much of the top with butter as possible. Bake 45-50 minutes or until top is light golden brown, mostly dry on top and bubbly around the edges.

Egg Roll In a Bowl (9/21/18)  In a large deep skillet, brown 1 pound ground sausage. In a small bowl, combine 5 cloves garlic, minced, 1/2 cup low sodium soy sauce, and 1/2 teaspoon ginger and set aside.  Once sausage is cooked through, add 1 bag dry coleslaw mix to skillet and stir to combine. Pour soy sauce mixture into skillet and stir, continuing to cook over medium heat for about 5 minutes or till cabbage is wilted but still a bit crunchy. Serve with sliced green onion.

Cabbage Casserole (9/20/18)  Combine 4 cups shredded cabbage, 1/2 teaspoon salt, 1/4 cup milk, 2 Tablespoon onion, 2 Tablespoons butter and 1/8 teaspoon nutmeg in 2 quart glass casserole . Cover with glass lid or plastic wrap. Microwave on high for 4 minutes. Stir and continue cooking on high for 3 minutes or till cabbage is tender and crisp. Stir in 1/2 shredded cheddar cheese. Let stand, covered for two minutes.

Butterscotch Oatmeal Bites (9/19/18)  In a heavy saucepan, 1 cup miniature marshmallows, 1 cup butterscotch chips, 1/4 cup peanut  butter and 2 Tablespoons butter. Cook and stir over medium low heat until the chips and marsh Mallows are melted. Remove from the heat, stir in 3 cup Cheerios, 1/2 cup raisins and 1/2 cup flaked coconuts.  Drop by 1/4 cupfuls onto wax paper. Let stand for 10 minutes.

Pistachio Cream Pie (9/18/18)  Roll  1 roll of  Ritz Crackers into crumbs. Mix with 1 stick melted margarine and press into 9 by 13 inch pan. Bake at 350 degrees for 10 minutes. Cool. Mix 2 packages of Pistachio instant pudding with 3 cups milk and 2 cups soft ice cream. Mix until blended. Pour on cooled crust. Top with slivered of pecans or walnuts.

Bacon Fillets (9/17/18)  Place 2 pounds of fish fillets in a buttered baking dish. Sprinkle with 2 teaspoons lemon juice, cook 6 slices bacon and crumble them.  Saute 1 onion, sliced in the bacon grease and arrange the cooked onion over the fish. Combine 1/2 cup bread crumbs and the bacon and sprinkle over the fish. Bake at 350 degrees for 25 minutes.

Salmon Grilled in Foil (9/14/18) Place 4 salmon fillets, skin side down on a double thickness of heavy-duty foil about 18 by 12 inches.  Combine 1 teaspoon garlic powder, 1 teaspoon lemon pepper, 1 teaspoon curry powder, and 1/2 teaspoon salt. Sprinkle over the salmon. Top with 1 small onion, cut into rings, and two medium tomatoes. Fold foil over fish and seal tightly. Grill, covered over medium heat for 10 to 15 minutes or till fish flakes with a fork.

Beef and Pepper Rice Skillet (9/13/18) Brown 1-1/2 pound round steak, cut in strips or cubed, in a little oil. Add 1 cup chopped onions and cook. Add 1 cup rice, 3 Tablespoons soy sauce,   a can of beef broth or two beef bouillon cubes in 10-1/2 oz. water, 2 green peppers, chopped, and 10-1/2 oz. water in addition to broth. Simmer for 1 hour or till meat and rice are tender. Can be made in an electric fry pan.

Easy Lemon Bars (9/12/18) Heat oven to 350 degrees Slice 18 oz. package Pillsbury refrigerated  sugar cookies. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13 by 9 pan. With lightly floured fingers press dough evenly in pan. Bake at 350 degrees for 15-20 minutes or till light golden brown. In a large bowl combine 4 eggs slightly beaten, 1-1/2 cup sugar, 1/4 cup flour, 1 teaspoon baking powder and blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm crust. Bake at 350 degrees for 20-30 minutes till top is golden brown. Cool completely. Sprinkle with powdered sugar. Cut into bars.

Butterscotch Gingerbread Cookies (9/11/18)  In a large bowl, cream 1 cup butter and 1 cup brown sugar and until light and fluffy. Beat in 2 eggs. Combine 3 cups flour, 2 packages (3-1/2 oz.) cook and serve butterscotch pudding mix, 2 teaspoons ginger, 1 teaspoon baking powder, 1 teaspoon cinnamon. Gradually add this to the creamed mixture and mix well. Cover and refrigerate for one hour or till it is firm enough to handle. Roll out to 1/4 inches and cut wit floured cookie cutters. Bake at 350 for 6-8 minutes until firm. Remove to wire racks to cook.

Black Forest Delight (9/10/18)  Heat  oven to 350 degrees. Prepare and bake a two layer-size chocolate cake mix according to package directions into greased and floured 9 inch round cake pans. Loosen layers from sides of pan with knife or metal spatula.  Bring 1 cup water to boil stir into dry package cherry gelatin. Mix until completely dissolved.  Add 1/4 cup water. Pierce layers with large fork at 1/2 inch intervals. Pour half of the gelatin over each cake mixture. Refrigerate at least 3 hours.  Mix 2/3 cup sour cream and 2/3 cup powdered sugar and gently stir in 8 oz. tub cool whipped topping, thawed. Unmold one of the 9 inch cake pans onto serving plate. Spread with 1 cup of the whipped topping mix. Chopping 1/3 cup cherries and sprinkle over the cake. Unmold the second layer and place on the top of the first layer Frost the top with remaining whipped topping mix. Drizzle with melted chocolate.

Reuben Dip (9/7/18)  Mix in a baking dish: 4 packages dried corn beef, 15 oz. shredded Swiss cheese, 16 oz. drained sauerkraut and 3/4 cup Thousand Island dressing. Bake at 350 degrees for 30 minutes. Stir during baking once or twice. Serve with rye crackers.

Marinated Pork Chops (9/6/18)  Combine  1 cup soy sauce, 1 cup water, 1/4 cup pineapple  juice, 1/4 cup oil, 1 teaspoon garlic powder, 1 garlic clove , minced, and 3 or 4 shakes  Tabasco sauce. Blend well. Place 4 large pork chops in deep dish and pour marinade over the top. Cover and marinate over night in refrigerator. Chops can be fried, baked or done on the grill.

Carrots (9/5/18)  Combine 6 large carrots, sliced, 1 cup drained crushed  pineapple, 1/4 cup butter or oleo,  1/2 cup orange juice, 1/2 cup brown sugar. Combine all in 1-1/2 quart casserole. Cover tightly and bake at 350 degrees for 1 hour.

Butterscotch In Between Bars (9/4/18)  Combine 1-1/2 cup flour, 1 cup brown sugar, 3/4 cup oleo, 1/2 teaspoon salt, and 1 cup quick oats. Cream together will be crumbly.  Reserve 1/3 cup for topping. Press remaining base into lightly sprayed 9 by 13 pan. Bake at 350 degrees for 10 to 15 minutes.  Heat 1 can sweetened condensed milk with a 6 oz. package butterscotch chips, 1 cup chopped nuts or coconut if you  prefer. Spread on base and sprinkle with the reserved topping.  Bake at 350 degrees for 30-35 minutes.

 

August 2018

Cranberry Hot Wings (8/31/18)  In a small bowl  whisk together: 1 can jellied cranberry sauce, 1/2 cup orange juice,  1/4 cup hot pepper sauce, 2 Tablespoon soy sauce, 2 Tablespoons  honey, 1 tablespoon packed brown sugar, 1 Tablespoon Dijon mustard, 2 teaspoons garlic powder, 1 teaspoon dried minced onion, 1 garlic clove minced. place 5 pounds chicken  wings ( about 24 wings)  in a 6 qt. slow cooker: sprinkle  with salt. Pour cranberry over the top. Cook covered on low or till chicken is tender. Remove wings to a 15 by 10 baking pan. Arrange in a single layer. Preheat the broiler. Return cranberry juices to the stove and boil and cook 15-20 minutes. Broil wings 3-4 inches from the heat 2-3 minutes till slightly browned. Brush with some of the glaze.

Cold Tortellini Chicken Salad (8/30/18)  Cook a 10 oz. package cheese tortellini  according to package directions. Drain. Rinse and let cool. In a large bowl add: 1 cup broccoli florets, small red onion, diced, 1-1/2 cups diced, cooked chicken, turkey or ham, 3 tablespoons parsley 4 medium tomatoes, diced. Toss with enough Ranch dressing to coat evenly

Ginger Raisin Cookies (8/29/18) Preheat oven to 375 degrees. Grease cookie sheets. Combine 1-1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon ginger, 1 teaspoon grated orange peel 1/2 teaspoon salt, 1/2 teaspoon cinnamon, in a bowl and set aside. Beat 1/2 cup granulated sugar 1/2 cup butter, softened, and 1/2 cup brown sugar until light and fluffy. Add 1 egg, 3 Tablespoons molasses and 1 teaspoon vanilla and beat. Add flour mixture and 1 cup raisins and stir till blended. Shape dough into 1 inch balls. Roll balls in 1/2 cup sugar, coating generously. Place 1-1/2 inches apart on cookie sheets Bake 10- 12 minutes or till edges are set and centers are still slightly soft.

BOB OLSON Coney Island Sauce (8/28/18)  Heat your 12 hot dogs.  Brown 1/2 pound ground beef slowly and break up with a fork until fine. Add 1/4 cup water, 1/4 cup chopped onion, some garlic salt, an 8 oz. can seasoned tomato sauce, 1/2 teaspoon chili powder, 1/2 teaspoon seasoned salt (optional) and  salt to taste.  Simmer, uncovered for 10 minutes. Place hot dog in bun. Cover with Coney Island sauce and add onions, if desired.

Bistro Chicken (8/27/18)  Heat 2 teaspoon vegetable oil in a large non stick skillet on medium heat, Add 3 cups sliced fresh mushrooms and 1 medium onion, chopped. Cook 5 minutes stirring occasionally. Stir in 1 can, 15 oz. stewed tomatoes with the liquid, 1/4 cup Italian dressing and 3  Tablespoons tomato paste. Add 4 small boneless skinless chicken breast halves. Cover and reduce heat to medium- low. Simmer until chicken is cooked through.  Sprinkle with 1 cup mozzarella cheese and bacon bits or two bacon fried and crumbled. Serve over cooked rice.

Skillet Chicken 8/24/18  Brown 1 frying chicken in a little oil and lightly season. Drain well. Remove chicken from pan. Add 3 cups water, 3 chicken bouillon cubes ( or 3 cups chicken broth instead of water and cubes) 2 ribs celery, chopped, 2 grated carrots, 1 chopped  onion and 3/4 cup raw rice. Bring to a boil. return chicken to pan, cover and cook on medium low temperature for 45 minutes until done.

White Castle Burgers (8/23/18)  Mix together:  2 pounds ground chuck, 1 pkg. dry onion soup, 1 egg, 1/2 teaspoon pepper, 2 Tablespoon water, 1/2 cup bread crumbs. Press into 10 by 4 jellyroll pan. Prick top with fork. Bake at 400 degrees for 10 minutes. Cool and cut in squares to fit rolls. Place 1 slice dill pickle on top bun. Sprinkle buns with drops of water and cover with foil. Bake at 350 degrees for 5 to 10 minutes.

Strawberry Whipped Dessert (8/22/18)  Line 9 by 5 inch loaf pan with aluminum foil with ends of foil extending over the sides. Mash 2 cups fresh strawberries in a large bowl. Add 1 can sweetened condensed milk, 1/4 cup lemon juice and 2 cups cool whip. Mix well. Pour into prepared pan. Mix 8 OREO cookies, finely chopped and 1 Tablespoon butter melted and spoon over the cool whip mixture. Cover with ends of foil.  Freeze 6 hours or till firm. Invert dessert onto plate when ready to serve. Remove pan and foil. Frost dessert with the rest of the 8 oz. Cool Whip. Slice 2 cups of berries and arrange over the dessert.

SPAM Potatoes (8/21/18)  Preheat oven to 375 degrees. In a saucepan melt 3 Tablespoons butter, blend in 3 Tablespoons flour, salt and pepper. Cook a couple of minutes, stirring constantly and slowly add 2 cups milk, 1 small onion, diced and chopped parsley. Stir till smooth and cook until slightly thickened. Boil and slice 4 large potatoes. In a casserole alternate layers of the cooked, sliced potatoes and 12 oz. can of your favorite SPAM ,  thinly sliced. Pour white sauce over the top and sprinkle with buttered bread crumbs, cornflake crumbs or French fried onions. Bake 30 minutes.

Banana Upside Down Cake (8/20/18)  Heat oven to 350 degrees. Spray the bottoms and sides of 2- eight inch round cake pans with cooking spray and parchment paper.  In each cake pan stir 2 Tablespoons melted butter, 1/4 cup brown sugar and 1 Tablespoon water until well blended. Arrange three firm medium bananas cut into 1/4 inch slices to fit tightly together over brown sugar mixture in pans and set aside.  In a large bowl beat 1 box yellow cake mix, 1/2 cup vegetable oil, three eggs, 1-1/2 cups mashed bananas (about 4 medium) and 1 teaspoon cinnamon until well mixed. Spread 2-1/3 cups cake batter over banana slices in each pan. Bake 40-45 minutes until toothpick in center comes out clean. Cool 10 minutes, run knife around to loosen cakes.  Place plate over and turn upside down onto plate.

Sloppy Joe Casserole (8/17/18)  Heat oven to 400 degrees. Cook beef in a skillet until well browned, stirring often to separate meat. Pour off any fat. Stir in 1 can tomato soup 1/4 cup water, 1 teaspoon Worcestershire sauce and pepper and heat to a boil. Spoon beef mixture into a 1-1/2 qt. casserole. Arrange one 7.5 ounce package refrigerated biscuits (10 biscuits) Arrange  biscuits around the  inside edge  of the casserole. Bake at 400 degrees 15 minutes or till biscuits are golden brown. Sprinkle with 1/2 cup shredded cheese over the beef mixture.

Roasted Green Beans (8/16/18)  Spread 1 pound  green beans in ungreased 15 by 10 inch pan. Roast for 40 minutes, uncovered until brown. In a bowl whisk together: 2 Tablespoons white wine vinegar, 1-1/2 teaspoons Dijon mustard, 2 Tablespoons  fresh dill or 2 teaspoons  dill weed, 1-1/2 teaspoon sugar, salt and pepper. Slowly whisk in 2 Tablespoons oil. Transfer beans to bowl and add dressing.

Caramel Salad (8/15/18)  Combine: An 8 oz. cool whip, 1 package dry butterscotch instant pudding, 8 oz. can  crushed pineapple with juice, 3 diced  apples,  1 cup marshmallows and optional 1 cup dry roasted nuts. Refrigerate.

Bacon and Cauliflower Salad (8/14/18)  Break a medium head cauliflower into florets. Add 1 pound sliced bacon, cooked and crumbled. Add 1 cup cheddar cheese, cubed, 1 medium green pepper, chopped, 1 medium onion chopped. In a bowl combine 1 cup mayonnaise and 2-4 teaspoons sugar. Spoon over cauliflower  and toss to coat and refrigerate  for 4 hours before serving. 

French Onion Burgers (8/13/18) Shape 1 pound ground beef into 1/2 inch burgers. Heat a 10 inch skillet over medium heat. Add the burgers and cook until well browned on both sides. Remove the burgers and pour off any fat. Stir 1 can French onion soup into the skillet, and heat to a boil. Return the burgers to the skillet. Reduce the heat to low, cover and cook until burgers are cooked. Top the burgers with 4 slices of Swiss cheese or cheese of your choice and cook till the cheese is melted. Serve burgers on rolls with the soup mixture.

Chewy Maple Cookies (8/10/18)  In a mixing bowl cream 1/2 cup shortening, 1 cup packed brown sugar until fluffy. Beat in 1 egg, 1/2 cup maple syrup and 1/2 teaspoon vanilla extract or maple flavoring until mixed.      Combine 1-1/2 cups flour  2 teaspoons baking powder and 1/2  teaspoon flour Add to creamed mixture and stir in 1 cup flaked coconut. Drop by Tablespoonfuls 2 inch apart onto greased baking sheet. Bake at 375 degrees for 12-15 minutes or till lightly browned.

Frozen Strawberry Salad (8/9/18)  Beat together until smooth, 8 oz. cream cheese and 3/4 cup sugar. Fold in 10 oz. thawed  strawberries  and juice, 2 sliced bananas, 1 small can crushed  pineapple, drained  and 16 oz. whipped topping, thawed. Freeze before serving and unmold or chill in refrigerator.

Orange Pop Salad (8/8/18)  Dissolve 6 oz. pkg. orange jello with 2 cups boiling water. Add 1 cup orange pop. Chill until slightly thickened, then whip with beaters. Fold in 8 oz. Cool Whip, 16 oz. can mandarin oranges, drained and 1-1/2 cups miniature marshmallows. Place in mold or 9 by 13 pan and chill till firm.

Cherry Jam (8/7/18)  Cook 4 cups  rhubarb  and 2-4 cups sugar  and  1 cup water (best if just 2 cups sugar) till rhubarb is done. Add  2- 3 oz packages cherry jello and stir till dissolved.  Add can cherry pie filling, cool and bottle.

Cranberry Waldorf Salad (8/6/18)  Combine: 2 cups fresh cranberries, 3 cups miniature marshmallows and 3/4 cup sugar. Cover and refrigerate overnight. Add 2 cups diced apples, 1/2 cup seedless grapes, 1/2 cup chopped walnuts and dash of salt.  <ix well and fold in 1 or more cups Cool Whip.

5 Minute Citrus  Salad (8/3/18)  Toss together 8 cups Baby spinach leaves, 3 cups  chopped cooked chicken breast, about  3/4 pound, a 11 oz. can mandarin oranges , well drained,1 cup sliced mushrooms,  1/4 cup bacon bits, in a large bowl. Drizzle with vinaigrette just before serving.

Berry Cheesecake Trifle (8/2/18)  Whisk 1 (5 ounce) package instant cheesecake pudding mix and 3 cups of cold milk (can use skim milk but not soy milk as pudding does not set with soy milk) in a bowl for 2 minutes, let stand until thickened, about 3 more minutes. Layer half of a 9 inch angel food cake, torn into roughly 1-inch pieces into a trifle bowl or other clear bowl. Top cake cubes with half the pudding mixture, ½ cup of washed blueberries, ½ pound washed and hulled the strawberries and half of a 12 ounce container of frozen whipped topping, thawed.   Repeat layers. Top with more strawberries and blueberries for a nice presentation. Cover and refrigerate 4 hours before serving.  I could not find 5 oz instant cheesecake pudding but did find the small packages so I used 2 small (about 3 oz size) and increased the milk to 3 1/2 cups.  I used frozen sliced strawberries (not in syrup) and frozen blueberries – do not thaw first – I put it together with the frozen fruit.  While I used strawberries & blueberries, I think this would be good with raspberries and / or vanilla pudding 

Sea Salt-Roasted Pecan & Caramel Cheesecake (8/1/18)
NOTE:  This recipe made enough for one 9” springform pan, and one 9” pie plate.
Ingredients:
Sea Salt-Roasted Pecans
2 Cups pecan halves, 3 Tbs. butter, melted, 1 1/4 tsp. sea salt, coarsely ground

Crust:  5 Cups graham cracker crumbs (one box or three sleeves of grahams), 1/2 Cup sugar, 1/2 tsp. salt, 1/8 tsp. cinnamon, 3/4 Cup Butter, melted

Filling:  Five 8 oz. pkgs. cream cheese, 1 1/2 Cups sugar, 1/2 Cup sour cream, 1/2 Cup heavy cream, 2 tsp. vanilla, 2 Tbs. flour, 1/4 tsp. salt, 5 eggs, Caramel sauce for garnish.

Notes: For best results, bring refrigerated items to room temperature.

Directions:  To prepare pecans:  Preheat oven to 325 deg. Toss pecans & melted butter to coat. Add sea salt and toss.  Spread pecans in single layer on baking sheet. Bake until fragrant and slightly darkened, about 15 min.  Allow pecans to cool on baking sheet.

Next:  Cover bottom of springform pan with a double layer of heavy duty aluminum foil, making sure to go up the sides of pan as far as possible. Preheat oven to 300 deg. Grease bottom and sides of pan using cooking spray.

Crust:  Mix the cracker crumbs with the sugar, salt & cinnamon.  Then add the butter and toss to combine. Press into bottom and up the sides of greased pan.  Bake for 10 min. at 300 deg., and then allow to cool while preparing the filling.

Increase oven temp. to 325 deg.

Place a pan large and deep enough to accommodate your baking pan in oven. Add hot water to fill the bottom of the pan. (A large cookie sheet with raised sides was used.)  Note:  Using a water-filled pan to keep moisture in the oven helps prevent the cheesecake from cracking.

Filling:  Beat cream cheese at medium speed until smooth, add sugar and mix well until blended.  Then add sour cream, heavy cream, vanilla, flour and salt and mix well until thoroughly blended and mixture is creamy and smooth. Scrape sides of bowl often.  Add eggs, one at a time, mixing for about 30 seconds after each addition.  Pour batter into cooled graham cracker crust. Smooth out top.  Drizzle caramel sauce over top and, using a toothpick, swirl caramel to achieve desired effect.

Place springform pan onto water filled baking sheet in oven, ensuring water is only up about 1/4” to 1/2” and does not go over the top of the aluminum foil wrapping on the outside of the pan.  If necessary add another cup or so of water.
Bake approximately 60 – 75 minutes (or more) until set but slightly jiggly and moist in the center, and pale golden near edges. Note: Avoid opening the oven door while baking.
Turn off oven and prop oven door ajar with a wooden spoon.  Let cool in oven for one to two hours.  Remove from oven, set on wire rack, and cool completely.  Then refrigerate 4-6 hrs. or overnight.  Using a knife, score along edge of pan, then release spring, and carefully remove pan.

Garnish with additional caramel sauce and the sea salted-roasted pecans as desired.

Serve and enjoy!

JULY 2018

Baked Mozzarella Bits (7/31/18)  Preheat oven to  325 degrees. Cut 8 oz. package of Mozzarella Cheese crosswise into 15 slices and cut each slice crosswise in half. Top each of 30 Ritz crackers with cheese and cover with remaining crackers.  Place in 15 by 10 baking pan. Bake 8 minutes or till cheese begins to melt. Serve with dipping cup of spaghetti   sauce.

 

Konteka  Maryam Razmus Tomato Soup (7/30/18) 12 medium tomatoes. Place in boiling water for a couple of minutes and then slip off the skins and chop into a pan and simmer. Add a dash of soda (less than a teaspoon) and 1 teaspoon sugar.  In a large sauce pan melt 1/4 cup butter and sauté 1 medium chopped onion in the butter. Add 1/4 cup flour gradually and then mix in 4 cups milk, slowly into that until smooth. Add slowly to the tomato mixture and season with salt and pepper.

 

Noodle Bake (7/27/18)  Brown 1 pound ground beef, lean, with 1 small onion, chopped in a skillet. Drain well. Place 3 cups egg noodles, uncooked, in a 13 by 9 baking dish. Top with 2 cups frozen mixed vegetables. Whisk together 1 can condensed cream of mushroom soup 1 cup milk, 1 cup water until well blended. Pour over vegetables. Top with 1-1/2 cps shredded cheddar cheese. Cover. Bake 35 minutes or until heated through, uncovering after 25 minutes.

 

Date Nut Macaroons (7/26/18) Heat oven to 350 degrees. Grease cookie sheets. Mix together  2/3 cup  flour one 14 oz. (5 and 1/3 cups) coconut and dash of salt.  Mix well.  Stir in 1 can sweetened condensed milk. Fold in 1 cup chopped dates and 1 cup chopped walnuts. Drop by tablespoons onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes or till light golden brown.

 

Top of the Morning Coffee Cake (7/25/18)   Preheat oven  to 350 degrees  In a large bowl mix together  1 package yellow cake mix, and  3 oz package  instant butterscotch  pudding (dry) Then mix Mix together 1 cup water, 1/2 cup vegetable oil, 4 eggs,  and 1 teaspoon vanilla. Combine this with the dry ingredients. Mix well. In a separate bowl combine  1/2 cup packed brown sugar, 1/2 cup chopped nuts, and 1 teaspoon  cinnamon.  Pour half of the batter in a greased Bundt pan and sprinkle with one half of the topping mixture. Pour remaining batter into the pan and sprinkle with remaining topping. Bake for 45 minutes or till toothpick comes out clean. Let cool and pop the cake out into a plate with the top up.


Hash Brown Egg Cups (7/24/18)  Preheat oven to 450 degrees. Spray a standard size muffin tin pan with baking spray, (generous) set aside.  In a large mixing bowl, combine 20 oz. refrigerated has browns, 1/2 cup grated cheddar cheese, salt, pepper. Press mixture into bottom of the muffin tin creating a nest.  Place in oven and Bake for 20 minutes. Reduce heat to 350 degrees.  In a medium mixing bowl, whisk together 1/2 cup cheese,  8 large eggs, 2 Tablespoons milk or half and half,  and either 4 slices of bacon  cooked and crumbled or bacon bits. Pour into baked hash browns and return to oven for 12-15 minutes or till set. Remove from oven and allow to cool in the tins for 5 minutes before removing. Garnish with pinch of salt and pepper, if desired and serve immediately.

 

Cowboy Caviar (7/23/18) In a large bowl, mix together:  2 – 15 oz cans black beans, rinsed, 1 – 17
oz can whole kernel corn, drained, 2 large tomatoes, chopped, 1 large avocado, diced, 1/2 red onion, chopped, 1/4 C fresh cilantro, chopped.  In a small bowl make the dressing, mix together:  1 Tablespoon red wine vinegar, 4 Tablespoons lime juice, 2 Tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon ground pepper.  Mix dressing into the veggies and chill.  Serve with tortilla chips.

Crescent Apple Dumplings (7/20/18)  Unroll  1 tube crescent  rolls and separate into 8 triangles. Cut 1 medium Granny Smith apple, peeled and  2 red hot candies (you will need 16 red hot candies for the entire recipe)  on each crescent  triangle. Bring up corners of the dough to the center and pinch edges to seal.  Place in greased 8 inch square baking dish.  In a small bowl, combine: 1/2 cup sugar, 1/4 cup butter melted and 1 teaspoon vanilla spoon over rolls. Slowly pour 6 Tablespoons grapefruit or citrus soda around the rolls. Do Not stir. Sprinkle with 1 to 2 teaspoons pumpkin pie spice.  Bake, uncovered at 350 degrees for 25-30 minutes or till golden brown. Serve warm.

Michelle’s  Mixture (7/19/18)  Brown 1 pound lean ground beef in skillet, drain well. Return meat to skillet and add: 1/2 cup Mexican-style shredded cheese, 1 oz. package Taco seasoning, 1 cup long-grain  white rice, uncooked, 1 cup frozen mixed vegetables, 1 can  diced tomatoes, undrained, 1 cup thick and chunky  medium salsa, 1 cup chicken broth. Mix well. Spoon into 13 by 9 baking dish, sprayed with cooking spray, cover. Bake  40-50  minutes at 375 degrees until rice is tender. Top with 1 cup  Mexican style shredded cheese and bake uncovered 5 minutes or till melted.

Oriental Chicken (7/18/18)  In a large skillet over medium heat brown 1 broiler-fryer chicken cut up in oil on both sides.  Transfer to a slow cooker. Combine: 1/3 cup soy sauce, 2 Tablespoons brown sugar, 2 Tablespoons water, 1 garlic clove, minced, 1 teaspoon ginger. Pour over the chicken, cover and cook on high for 1 hour. Reduce heat to low, cook 4-5 hours longer or till meat juices run clear. Remove to serving platter and sprinkle with slivered almonds.

Beef Noodle Bowl (7/17/18)  Cook  8 oz. linguine as directed on package, adding 3 cups broccoli florets and  3 medium carrots to the cooking water for the last 2 minutes of the pasta  cooking time. Drain pasta mixture. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet. Add 1 pound beef sirloin steak, cut into strips and cook until brown on all sides, stirring occasionally. Stir in 1/4 cup Italian Dressing, 1/4 cup teriyaki sauce and 1 teaspoon ginger. Cook till sauce thickens, stirring occasionally. Toss pasta and meat mixture in large serving bowl.

Fast Fruity Delight (7/16/18)  Take 3/4 cup boiling water and add the  4 serving package, Dry, of Strawberry or Raspberry or orange jell-o and stir till dissolved. Add 2 cups frozen strawberries (if you used the strawberry  Jell-o or 2 cups frozen raspberries if you used the rasp. Jell-o frozen fruit blend (2 cups) if you used orange Jell-o.  Take 1/2 cup of that mixture and mix in 1 cup Cool whip and whip till well blended.  Spoon the whipped topping mixture into 4 dessert cups (or regular cups) and spoon the remaining jell-o fruit mixture over the whipped topping mixture. Refrigerate until set.

Cheesy Potato Cups (7/13/18)  Preheat oven to 350 degrees. Pierce 6 large baking potatoes and  bake  until  done. Cut potatoes in half crosswise, scoop out centers leaving 1/8 inch thick shells.  Place potatoes in large bowl. Add 1/3 cup butter and 3 Tablespoons milk and beat until fluffy. (Add more milk if too dry.) Spoon evenly into shells and lightly press cheddar cheese one inch cubes in center of each potato. Place potatoes in muffin pan. Bake30 minutes or till heated through. Sprinkle each with 1/2 teaspoon bacon bits. Top with broccoli.

Apple- Bacon Sweet Potatoes (7/12/18)  Cook 1 large onion, chopped and 4 slices bacon, chopped in large skillet until onions are crisp tender. Place 1-1/2 pounds sweet potatoes peeled  and cut into bite size pieces in 13 by 9 baking dish sprayed with cooking spray. Add 2 apples, chopped, 1/2 cup apple juice, and 1 teaspoon cinnamon. Mix lightly. Top with onion mixture, cover. Bake at 375 degrees for 40 minutes. Top with 1/4 cup chopped pecans. The bake 15 minutes or till potatoes are tender and most of the liquid is absorbed.

1-2-3  Hash Brown Pie (7/11/18)  Preheat oven to 375 degrees and lightly press 2 cups frozen  hash brown potatoes, thawed, into greased 9 inch pie plate to form a crust. Sprinkle with 1/2 cup Mozzarella cheese. Top with 8 oz. can mushrooms, drained, and 2 cups frozen broccoli florets.  Beat 4 eggs, 1/4 cup milk 1/2 teaspoon thyme leaves and 1/2  teaspoon onion powder and dash pepper and beat with whisk until well blended. Pour over broccoli. Sprinkle with 1/2 cup Mozzarella cheese. Bake at 375 degrees for 35 minutes or until center is set and top is golden brown.

 

Tuna Rice Cakes (7/10/18)  Combine  one  6-1/4 oz. can tuna, water packed with the liquid, 2 cups cooked rice, 1/4 cup chopped celery, 1 Tablespoon green onion, chopped, 2 Tablespoons flour, and 1/8 teaspoon pepper. Add 2 egg (yolks) and mix well.  Beat egg whites until stiff and fold into tuna mixture.  Heat 1 cup oil in large skillet. Drop mixture by 1/4 cupfuls into hot oil, spreading lightly with back of spoon to form thin cakes. Cook, turning once until golden brown. Serve with lemon wedges.


Almond Sugar Cookies (7/9/18)  In a large mixing bowl, cream 1 cup  butter, softened, with 3/4 cup sugar. Beat in 1 teaspoon almond extract. Combine:  2 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt and gradually add to  creamed mixture. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Coat bottom of a glass with non-stick cooking spray. Dip into sugar and flatten cookies with prepared glass. Dip glass into sugar as needed. Bake at 400 degrees for 7-9 minutes or till edges are lightly browned. Cool for 1 minute before removing to wire racks. Drizzle with powdered sugar glaze.

Coffee Cake (7/6/18)  Preheat oven to 350 degrees.  Mix 1 package (18.25)  package yellow cake mix, 3 oz. pkg. instant vanilla pudding, 3 oz. pkg. instant butterscotch pudding while dry. Mix 1 cup water, 1/2 cup vegetable oil, 4 eggs slightly beaten and 1 teaspoon vanilla. Combine with the dry ingredients and mix well. In a separate bowl combine: 1/2 cup packed brown sugar, 1/2 cup chopped nuts and 1 teaspoon cinnamon. Pour about one half of the cake batter into a bunt pan. Then sprinkle with half of the topping mixture.  Pour the remaining batter into the pan and sprinkle with the remaining topping.  Bake at 350 degrees for 45 minutes until a toothpick comes out clean. After it is done, let it cool and then pop the cake out onto a plate with the top up.

Cauliflower Casserole (7/5/18)  Place a medium head cauliflower , broken into  florets in water, cover and cook until crisp-tender. Drain.  Combine cauliflower, 1 cup sour cream, 1 cup shredded cheddar cheese, 1/2 cup crushed cornflakes,  1/4 cup  chopped green pepper, 1/4 cup chopped  sweet red pepper, 1 teaspoon salt. Transfer to a greased 2 qt. baking dish.  Sprinkle with parmesan cheese, and paprika.  Bake uncovered at 325 degrees for 30-35 minutes or till heated through.

Rhubarb Baked Beans (7/3/18)  In a large skillet, fry 5 slices of bacon till crisp. Remove bacon. In the same frying pan, add 1-1/2 cups chopped rhubarb and 1 cp chopped sweet onions. Cook 2 minutes or till tender. Stir in 1 teaspoon ginger and 1/2 teaspoon salt. Cook 1 minute longer. Stir in two 15 oz. cans of navy beans, rinsed and drained, one 8 oz. tomato sauce, 1/2 cup packed brown sugar, 2 teaspoon yellow mustard and the bacon, crumbled. Transfer to cooking dish. Bake, covered at 350 degrees for 25 minutes. Uncover and bake 20 minutes or till surface loses wet appearance.

 

Coconut Cranberry Bars (7/2/18)  Combine 1-1/2 cups graham cracker crumbs( about 24 squares) and  1/2 cup butter or margarine, melted. Press into greased 13 inch by 9 baking pan. In a bowl, combine 1-1/2 cups vanilla or white chips, 1-1/2 cups dried cranberries, 1 can sweetened condensed milk, 1 cup flaked coconut and ½ cup pecan halves or chopped nuts. Spread gently over the crust and bake at 350 degrees for 25-28 minutes or till edges are golden. Cool on rack and cut into bars.

 

June 2018

Butterfinger Dessert (6/29/18)  Prepare an angel food cake or buy an already made one and  cut into one inch cubes. Spray a 9 by 13 pan and arrange 1/2 of the cubes on the bottom. In a bowl mix 1 package sugar-free, fat free butterscotch pudding and 1-1/2 cup skim milk. Whisk until starts to thicken, Fold in two, 8 oz. carton fat free or light Cool Whip, thawed. Pour 1/2 the fluff mixture over cubed cake. Top with 5 fun size butterfinger candy bars crushed. Repeat with the remainder of the cake, pudding mix and 5 more crushed Butterfinger candy bars. Cover and refrigerate for 1 hour.

Hash Brown Reubens (6/28/18)  Place two frozen has brown patties in a greased 11 by 7 baking pan. Spread each with butter. Top with 2 thick slices corned beef. In a bowl combine : 1/2 cup sauerkraut, rinsed and drained, 2 Tablespoons brown sugar 2 Tablespoons cinnamon applesauce and spoon over the  corn beef. Top with 1/4 cup Thousand Island salad  dressing and  1/2 cup  finely shredded Swiss cheese. Bake, uncovered at 400 degrees for 15 to 20 minutes or till heated through.

Chunky Chicken Stew (6/27/18)  Place 1 onion, coarsely chopped, 2 clove garlic, minced,  and 1 pound  boneless, skinless chicken breasts, cut into large chunks into a 4 qt. or larger  crock pot. Stir in 3 potatoes, peeled and cut into large cubes, 1 pound carrots cut into  1 inch pieces, three 15 oz. cans  vegetable or chicken broth, 1/2 cup ketchup  and salt to taste. Cover, cook on low 4-6 hours or till potatoes and carrots are tender. Add: 10 oz pkg. frozen peas, thawed 3/4 pound whole green beans, 3 Tablespoons Worcestershire sauce, 1 teaspoon paprika, dash black pepper and 1/2 teaspoon red pepper flakes. Cover and cook 1 more hour.


Lemonade Cheesecake Pie (6/26/18)
  Beat 8 oz. softened  cream cheese with a mixer until creamy. Gradually add 1/2 cup thawed frozen lemonade concentrate, beating well after each addition. Whisk in 2 cups out of an 8 oz. tub of Cool whip. Spoon into a graham pie crust. Refrigerate for 4 hours or till firm. Meanwhile, toss 1-1/2 cups sliced fresh strawberries with 2 Tablespoons sugar. Pipe or spoon the remaining Cool Whip from the tub around the edge of the pie and just before serving top with the berry mixture.

 

Impossibly Easy Vegetable pie (6/25/18)  Heat Oven to 400 degrees and grease a 9 inch pie plate. Boil 2 cups chopped broccoli or 2 cups sliced cauliflower until almost tender. Drain well. Stir together the cooked broccoli, 1/3 cup onion chopped, 1/3 cup chopped green pepper, and 1 cup shredded Cheddar cheese in the pie plate. In a bowl stir together 1/2 cup Bisquick, 1 cup milk, salt and pepper and 2 eggs until blended. Pour into pie plate. Bake at 400 degrees for 35 to 45 minutes or till golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Chicken with Rosemary Sauce (6/22/18)  In a large skillet over medium heat, cook 4 boneless, skinless chicken breast halves in 1 Tablespoon butter on both sides 4-5 minutes or till juices run clear. Remove and keep warm. Add 1/2 cup white wine or 1/2 cup chicken broth to the skillet and stir to loosen browned bits from the pan. Add 1/2 cup heavy cream and bring to a boil. Reduce heat and cook and stir till slightly thickened. Stir in 1 Tablespoon fresh Rosemary, minced or a smaller amount of dried, and 3 Tablespoons butter and stir till blended. Serve sauce with cooked chicken.

Stuffed Pepper Casserole (6/21/18)  In a  4 quart saucepan cook  1 pound extra lean ground beef 1/2 cup onion  diced, 3 cloves garlic,  finely chopped, over medium heat, breaking into small pieces as beef browns.   Add: 2 cups diced bell peppers, salt and pepper and cook 5-7 minutes or until peppers have started to soften. (If you do not use extra lean beef, drain off some of the fat at this point). Reduce heat to medium and add 15 oz. can  diced tomatoes, undrained,  2 cups beef broth , 8 oz. can tomato sauce, 1 Tablespoon soy sauce, 1 tablespoon Italian seasoning . Stir until well combined.  Add 1 cup uncooked white rice. Return to boiling, reduce heat to low, cover and simmer till rice is tender. Remove from heat and sprinkle with 1 cup shredded Cheddar cheese.

Chocolate Frosted Toffees (6/20/18)  Grease 13 by 9  pan. Combine: 3/4 cup  flour, 1/3 cup firmly  packed brown sugar, 1/4  teaspoon salt, 1/4 cup margarine or butter, softened, 14 oz. can sweetened condensed milk (not evaporated), 1/2 cup dark corn  syrup and 2 teaspoons vanilla. Mix well. Stir in 4 cups flaked coconut, toasted. Spread in prepared pan Bake at 350 degrees for 25 to 35 minutes or till golden brown.  Frosting: In a small pan heat 1 cup semi-sweet chocolate chips in 3-4 Tablespoons whipping cream or milk over low heat, stirring constantly. Stir in 1/2 cup powdered sugar, 2 Tablespoons margarine or butter, softened, and 1 teaspoon vanilla. Mix well and spread over cooled bars. Refrigerate 30 minutes and cut bars.

Classic Hamburger Casserole (6/19/18)  Preheat oven to 350 degrees. In a medium skillet, brown 1 pound ground beef, drain well. Stir in 9 oz. frozen cut green beans, thawed and drained, 1 can tomato soup 1/4 cup water, 1/2 teaspoon seasoned salt,1/8 teaspoon pepper. Pour into 1-1/2 qt. casserole. In a medium bowl, combine 2 cups hot mashed potatoes and 1/2 can French fried onions and spoon potato mixture in mounds around edge of casserole. Bake, uncovered at 350 degrees for 25 minutes or heated through. Top potatoes with 1/2 cup shredded Cheddar cheese and remaining  French onion and bake an additional 5 minutes or till onions are golden brown. 

One Pot Caesar Chicken Pasta (6/18/18)  In a 4-5 qt. Dutch Oven add 32 oz. chicken broth 8 oz. angel hair pasta , broken in half, 2 cups  chopped cooked chicken 1-1/2 cups  small fresh broccoli  florets,  1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper.  Heat to boiling over medium high heat.  Reduce heat to medium and cook 8-10 minutes, stirring occasionally until most of liquid is absorbed. Stir in 1/2 cup creamy Caesar dressing and cook till heated through. Remove from heat, stir in 1/4 cup shredded Parmesan Cheese.

Onions and Green Ribbons (6/15/18)  Using  a vegetable peeler, peel 1 medium carrot  and 1 small cucumber. Still using the peeler, cut both in long thin strips to resemble ribbons. For the cucumber cut close to the center but don’t cut into the seeds. Discard the seeds. Put the strips in a medium bowl and add 1/2 teaspoon grated lemon zest, 2 Tablespoons fresh lemon juice and 2 Tablespoons sugar. Toss gently to coat. Serve immediately. 

Grilled Sweet Onions (6/14/18)  Tear four  double thickness of foil about 12 inches square. In each one place a large sweet onion quartered, a garlic clove, crushed, dot with butter and sprinkle with seasoned salt. Fold foil around the onion mixture and seal tightly. Grill, covered over medium heat for 30-35 minutes or till onions are done. Open foil carefully to allow steam to escape.


Gooey Chocolate Cookies (6/13/18)
  In a large bowl beat 8 oz cream cheese, softened and one half cup butter, softened till light and fluffy. Beat in 1 egg and 1 teaspoon vanilla. Add 18 oz. chocolate cake mix, dough will be sticky. Mix well. Cover and refrigerate for 2 hours. Roll rounded Tablespoons of dough into balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or till tops are cracked. Cool 2 minutes before removing from pans to racks.

Pistachio Cheesecake Dip (6/12/18)  Mix together, an 8 oz package of cream cheese at  room temperature an 8 oz container of Cool Whip best to use full fat and a 3.5 oz package of pistachio instant pudding mix just the mix.  Beat with an electric mixer on high until well combined. Serve with a dollop of whip cream and a cherry on top and animal crackers to dip.

Spinach Apple Salad (6/11/18)  In a small bowl, combine 2 Tablespoons cider vinegar, 2 Tablespoons vegetable oil, 1/4 teaspoon salt, 1/4 teaspoon  sugar. Mix well. Add 1 cup diced unpeeled apple, 1/4 cup chopped sweet onion, 1/4 cup raisins and toss lightly to coat. Cover and let stand for 10 minutes. Just before serving combine 2 cups torn fresh spinach and 2 cups torn romaine in a large bowl. Add dressing and toss.

 

Classic Mozzarella Sticks (6/8/18)  Pour oil for frying  into medium size, heavy  saucepan or skillet. Cut 8 oz. Mozzarella cheese into 1/2 inch strips. Line a baking sheet with paper toweling and set aside.  Place 3 Tablespoons flour on paper plate. Roll cheese strips in flour to coat. In shallow bowl combine: 2 large eggs, 1/4 cup water.  In another bowl combine:2/3 cup Italian  seasoned bread crumbs, 1/3 cup grated Parmesan cheese and 1/4 teaspoon garlic powder.  One stick at a time coat cheese sticks  in egg wash, then bread crumbs. Repeat process to coat each stick. Place sticks in single layer on paper plate.  Fry in small batches by placing sticks in oil heated to 365 degrees. Cook till golden brown about 30 seconds. Remove with slotted spoon to lined baking sheet. Let oil return to 365 degrees between batches.

 

Easy Lemon Bars (6/7/18)  Mix together 1 package Angel food  cake mix and can of lemon pie filling (Wilderness) Spread in a well greased and floured jelly-roll pan  10 by 15 inch. Bake at 350 degrees for 20 minutes until top is golden. 

Rhubarb Cake with Caramel Sauce (6/6/18)
CAKE:  2 T butter, softened, 1 C sugar, 1 egg, 2 C flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 C buttermilk or (3/4 C plain yogurt & 1/4 C milk), 2 C chopped fresh or frozen (thawed) rhubarb
TOPPING:  1/4 C flour, 1/4 C sugar, 2 T butter, melted
SAUCE:  1/2 C butter, 3/4 C brown sugar, 1 tsp cornstarch, 1/2 C cream or evaporated milk, 1 tsp vanilla extract
CAKE & TOPPING:  Cream together butter, sugar, and egg. Combine flour, baking powder, baking soda, and salt and add alternately to sugar mixture with the milk. Mix just until moist. Fold in rhubarb. Place in greased 9X9 pan. Combine toppingingredients and sprinkle on top of cake. Bake at 350 for 35-40 mins.
SAUCE: Combine ingredients (except vanilla) in a pot and bring to a boil. Boil 1 minute. Remove from heat and stir in vanilla.
Serve sauce over pieces of cake. Top with whipped cream if desired.

Cherry Coffee Cake (6/5/18)    Cream together: 1 cup butter and 1-1/2 cups sugar until fluffy.  Add 4 eggs. Stir in: 1-1/2 teaspoon baking powder, 3 cups flour, and 1/2 teaspoon salt. Spread 2/3 of this batter in 10 by 15 jelly roll pan. On top of that batter spread 1 can Wilderness Cherry pie filling. Drop remaining batter in clumps over filling and swirl. Bake at 350 degrees for 45 minutes. Drizzle with powdered sugar icing.

Mini Apple Pie (6/4/18)  Preheat oven to 425 degrees. Peel, core and chop 2 medium tart baking apples into 1/4 inch pieces. In a medium bowl, combine apples, 1/4 cup sugar, 2 teaspoons flour 3/4 teaspoon cinnamon, tossing gently. Set aside.  Open and unroll 1 sheet refrigerated pie crust on  to work surface. Using  4 inch wide  bowl or cup, cut out five circles, reserving the scraps. Press each circle inside 5 spaces of a muffin tin. Evenly divide apple mixture into each prepared muffin cup. Cut reserved  dough scrapes into strips and top each pie with strips. Fill the remaining empty muffin cup with water.  Bake until bubbling, about 18 minutes. Let pies cool in muffin tin, then remove.

Glazed Berry Squares (6/1/18)   Mix together 2 cups  graham cracker crumbs,  1/4 cup sugar, and 1/2 cup melted butter and press into bottom of a 13 by 9 pan. Beat 1-1/2 pkg each 8 oz. cream cheese (one 8 oz. package and one half of another 8 oz. package) cream cheese, 1/4 cup sugar until well blended. Whisk in 1-1/2 cups thawed cool whip and spread over the crust. Top with 1-1/2 cups fresh blue berries, and 1-1/2 cups slices fresh strawberries.  Add 3/4 cup boiling water to a 3 oz. pkg. strawberries gelatin till dissolved. Add 3/4 cup ice cubes and stir till melted. Pour over the berries and refrigerate 4 hours or till firm.

 

May 2018

Unfried Chicken (5/31/18)  Remove skin from one broiler- fryer chicken cut up in pieces.  Place chicken pieces in re-sealable plastic bag. Pour 1/2 cup Ranch reduced fat dressing over the chicken in the bag. Seal and turn to coat all the chicken pieces well. Refrigerate at least 30 minutes to marinate. Preheat oven to 400 degrees. Place Shake and Bake extra crispy seasoned coating mix on a plate. Dip chicken pieces one at a time turning to coat. Arrange on Baking sheet. Sprinkle with any remaining coating over the chicken.  Bake 40 to 45 minutes until cooked through.

Summer Corn Salad (5/30/18)  Whisk together 2 tablespoons of olive oil, 1 tablespoon lime juice, and ¼ teaspoon salt in a small bowl and set aside.  Cook 1 ½ cups fresh or frozen corn, thawed in a skillet with remaining 1 tablespoon olive oil until tender.  Pour corn into a large bowl, cool slightly and add 1 ½ cups cherry tomatoes, halved, ½ cup finely chopped cucumber, and 2 tablespoons minced fresh basil. Refrigerate until ready to serve.  Right before serving, drizzle with dressing, 1/3 cup crumbled feta cheese and 2 tablespoons Italian dressing (if desired).

Comforting Chicken & Noodles in the Crock Pot (5/29/18)  In crockpot put 1 pound chicken breasts (fresh or frozen). Pour 2 cans chicken broth (15 oz each) and 2 cans cream of chicken soup over the chicken. Top that with one stick of butter or margarine. Put the crockpot on low for 6-7 hours.  Take the chicken out and shred. Put back in crockpot. Add the one package frozen egg noodles (24 ounce) and cook for 2 more hours. (I stir every 30 minutes until done.)

Peach Melba Crumble Bars (5/25/18)  Heat oven to 375 degrees and spray a 9 inch pan with cooking spray. In a large bowl place 1 pouch Betty Crocker cookie mix. Cut in 1/2 cup cold butter, cut into pieces using pastry blender or fork until crumbly. Reserve 1 cup of mixture for topping and set aside. Press remaining mixture in bottom of pan and bake for 10 minutes.  In medium bowl mix 3/4 cup peach preserves and 1 Tablespoon lemon juice. Gently stir in 1 cup fresh raspberries and spread evenly over partially baked crust. Sprinkle reserved cookie mixture over the filling.  Bake 28 to 32 minutes or till top is light golden brown and bubbling along the edges. Cool completely. Cut into bars. Cover and refrigerate any remaining bars.

 

Tasty Pork Roast (5/24/18)  Melt 2 Tablespoons butter in skillet. Brown 2-1/2 pound pork roast in skillet on all sides. Remove to roasting pan, reserving the drippings. Add 1/3 cup water,1/4 cup Heinz 57 sauce, 2 tablespoon soy sauce, and salt and pepper to reserved  pan drippings. Mix well. Pour over roast. Cover and roast at 375 degrees for 30 minutes, basting with pan drippings. Reduce oven temperature to 300 degrees and roast for one more hour, basting occasionally with drippings.

Rhubarb Bars (5/23/18)  Mix 2 cups flour and 2 Tablespoons sugar and 1 cup margarine, softened, Press into 9 by 13 inch pan. Combine 1 cup sugar, 6-8 cups rhubarb, diced and 1 Tablespoon cinnamon. Spread over crust. Bake at 375 degrees for 45-50 minutes. Cool completely.  Mix up 1 package instant vanilla pudding according to package directions. Spread pudding over baked bars. Chill before serving.

 

Banana Cherry Nut Bread (5/22/18)   In a medium-size mixing bowl cream 1/2 stick margarine until fluffy, Add 1 cup sugar and beat well. Add 3 eggs, one at a time beating after each addition. Add 3-4 mashed ripe bananas and blend in well. Dredge 1/2 cup chopped nuts, 1/2 cup Maraschino cherries, cut in thirds, and 1 cup raisins in 1 cup flour.  To another 1 cup flour add 1 teaspoon baking soda. Add gradually to the creamed mixture blending well. Add the raisins, nuts cherries along with the remaining flour to the mixture. Spoon into a 9 by 3 inch loaf pan, greased and lined with wax paper. Bake in a pre-heated 325 degrees oven for 50-55 minutes until cake tester emerges clean. Cool in pan for 5 minutes before turning out on a wire rack to cool.

 

Ranch Noodles (5/21/18)  Cook 8 oz. package egg noodles as directed on package. Drain and return to sauce pot. Stir in 1/4 cup butter or margarine, 1/2 cup sour cream, 1/2 cup ranch dressing, and 1/2 cup Parmesan cheese, optional. Heat until hot.

 

Fresh Salmon Burgers (5/18/18)  Freeze 1 pound salmon filets  for 20 minutes so they are easier to chop. Cut them into 3/4 inch pieces.  Meanwhile combine  1/3 cup mayo, 1 green onion  chopped,  2 Tablespoons ketchup,  1 Tablespoon Gray Poupon mustard, 1/4 cup chopped , drained  pickle chips, and mix till blended . Chop salmon finely, place in medium bowl, add 1 egg beaten, 1/2 cup seasoned bread crumbs and 1 Tablespoon more of pickles. Add 2 Tablespoons of the Mayo mixture and mix till blended. Shape into 4 one-half inch patties. Spray a large skillet, add salmon patties and cook 4-5 minutes on each side or till heated through and golden brown on both sides. Serve with remaining mayo mixture.

 

Apple Grunt (5/17/18)   Cut enough apples to fit into a pie pan. Combine 2 eggs beaten, 1 cup sugar, 2 Tablespoons melted oleo, 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla.  Spread over the apples. Bake at 350 degrees or 45 minutes in a metal pan or 325 degrees in a glass pan.

Venison Barbecue (5/16/18)  Combine in a slow cooker: 2 pounds ground venison, 1 cup ketchup, 3 Tablespoon Worcestershire sauce, 2 teaspoons mustard, 3 teaspoons  brown sugar, 1 medium onion, chopped, 2 teaspoon vinegar, optional, salt and pepper to taste. Cook on low 8-10 hours. Serve hot on buns, over noodles or mashed potatoes.

One Dish Chicken with Vegetables (5/15/18)  In a small bowl combine: 1 envelope Onion soup mix, 1/2 teaspoon garlic Powder, and 1/4  cup olive oil. Spoon half into a large re-sealable plastic bag.  Add 4 boneless skinless chicken breast halves.. Seal bag and turn to coat well.  Spoon remaining marinade into another re-sealable plastic bag. Add 4 medium potatoes, cut into chunks and 4 medium carrots cut into 1/4 inch slices. Seal bag and turn to coat. Arrange chicken and vegetables in ungreased 11 by 7 baking dish. Cover and bake at 425 for 15 minutes. Uncover and bake 15-20 minutes longer or till thermometer reads 170 degrees and vegetables are tender.

Chocolate Clusters (5/14/18)    Crush 1/2 cup dry roasted peanuts into small pieces and set aside. Cover baking sheet with waxed paper.  Microwave 1 package semi-sweet chocolate in microwave and add 2-1/2 cups corn flakes,  1/2 cup dried cranberries and peanuts. Stir gently till evenly coated with chocolate. Drop mixture into 24 clusters on prepared baking sheet. Top each with 1 large marshmallow. Refrigerate 1 hour till firm.

Bacon and Cheddar Chicken (5/11/18)  Preheat oven to 350 degrees. In an ovenproof skillet, cook 4 bacon chopped strips until crisp. Remove to paper towels and reserve the drippings. Sprinkle 4 boneless chicken breast halves with salt and pepper. In the same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush meat with 1/3 cup barbecue sauce. Transfer to oven and bake 8 minutes. Spoon 1/2  cup  barbecue sauce over chicken and sprinkle with 1/2 cup shredded cheddar cheese and the bacon. Bake till cheese is melted and thermometer reads 164 degrees.

Beer Pork Chops (5/10/18)  Sprinkle 4 boneless pork loin  chops with salt and pepper. In a large skillet, heat 1 Tablespoon oil and brown chops on both sides. Mix 3 Tablespoons ketchup, 2 Tablespoons brown sugar and 3/4 cup beer. Pour over chops, bring to a boil, reduce heat and simmer uncovered until a thermometer inserted in pork reads 145 degrees, about 4-6 minutes. Let stand 5 minutes before serving.

Pecan Pie Bars (5/9/18)  Preheat oven  to 350 degrees. For crust in a medium bowl combine 1-1/4 cup flour, 1/2 cup powdered sugar, 1/4 teaspoon salt.  Cut in 1/2 cup butter until resembles coarse crumbs. Pat crumbs into ungreased 11 by 7 pan. Bake 20 minutes or till light brown.  For the filling: in a medium bowl ,  stir together  2 eggs lightly beaten,  1 cup chopped pecans,  1/2 cup packed brown sugar,  2 Tablespoons melted butter, 1/2 cup light corn syrup,  and 1 teaspoon vanilla. Spread evenly over the baked crust.   At 350 degrees bake for 20 minutes or till filling is set. Cool in pan or on a rack.

Apple Fritters (5/8/18)  In a large bowl combine: 3 cups flour, 1/2 cup sugar, 2 teaspoons baking powder,  1/2 teaspoon salt. In a bowl combine, 1 egg, beaten, 1 cup milk, 1/4 cup orange juice, 1/4 cup butter, melted, 1 teaspoon vanilla, and 1 teaspoon  grated orange peel. Add to the dry ingredients just until moistened. Fold in 1 cup grated unpeeled apples.  In an electric skillet or deep fryer, heat oil to 375 degrees. Drop batter  by rounded tablespoonfuls, a few at a time into hot oil. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels and dust with confectioners sugar.


Easy Chocolate Covered Strawberries (5/7/18)
  Melt either 4 oz. bags of  semi-sweet, and White chocolate (4 oz.) or 4 oz. Sweet chocolate separately or 12 oz. of either one you like. Spoon 1 tablespoon melted chocolate into each section of an ice cube tray, wash and pat dry 16 small strawberries. Place one strawberry in each section of the ice cube tray pressing gently into chocolate to coat as much of the strawberry as possible. Refrigerate 1 hour or till chocolate is firm. Twist ice cube tray to loosen chocolate covered strawberries from tray before serving.

Mexican Nachos (5/4/18)  Arrange  tortilla chips on  12 inch pizza pan coated with cooking spray. In a large skillet, cook and stir 1/2 onion, chopped and garlic (of your choice) in a tablespoon of oil until tender. Add 3 cups shredded cooked chicken breasts and 2 Tablespoons Taco seasoning. Stir in 1 cup salsa and heat well. Spoon over the chips and sprinkle with 1 cup shredded cheese of your choice. Bake at 350 degrees for 10-14 minutes till cheese is melted. Top with tomato and thinly sliced green onions chopped (if desired.

Teriyaki Burgers  (5/3/18)  In a large bowl combine 1-1/2 cups, 1/4 cup finely chopped onion, 2 Tablespoons soy sauce, 1/2 teaspoon marjoram and 1/4 teaspoon ginger. Crumble 1 pound ground beef over the mixture and mix well. Shape into four patties.  Grill, covered over medium heat or broil on each side till meat reaches 160 degrees and juices run clear. Grill or broil an 8 oz. can pineapple rings until slightly browned Place burgers on hamburger buns bottom. Top with pineapple and the bun tops.

Chocolate Chip Maple Peanut Bars (5/2/18)  Let one roll of refrigerated chocolate cookie dough stand at room temperature 10 minutes or till it softens. Spray a 9 inch pan with non-stick cooking spray. In a large bowl break up the cookie dough, add 1/3 cup extra crunchy peanut butter and 1 teaspoon maple extract. Beat until well blended. Press dough evenly in bottom of pan. Bake 15 to 20 minutes at 350 degrees or till golden brown. Cool completely in pan, about 30 minutes. Meanwhile in a small bowl, mix 1 cup of ready-made frosting, with 1 teaspoon maple extract until smooth. Spread frosting over cooled bars.  In another bowl mix, 1/2 cup salted peanuts, chopped coarsely and 2 Tablespoons toffee bits. Sprinkle with peanut mixture and press lightly. Refrigerate about 30 minutes before cutting. Store covered.

Sausage- Rice Casserole (5/1/18)  In a small skillet, cook 1/2 pound bulk Italian  sausage, 1/4 cup chopped onion, and 1/4 cup chopped, sweet, red pepper over medium heat until the sausage is no longer pink, Drain well. Remove from the heat and stir in, 1/2 cup uncooked instant   rice, 1/4 teaspoon basil, 1 can tomato soup undiluted, 1/4 cup water, 1/4 cup shredded mozzarella. Transfer to ungreased 3 cup baking dish. Cover and bake at 350 degrees for 25-30 minutes or till rice is tender. Uncover and sprinkle with 2 Tablespoons Mozzarella cheese and Bake 5 minutes longer until cheese is melted.

 

April 2018

Grilled Salmon (4/30/18)  Place  4 salmon filets , skin side down, on a double thickness of heaving duty foil, about 18 by 12 inches. Combine 1 teaspoon garlic powder, 1 teaspoon lemon pepper seasoning, 1 teaspoon curry powder and 1/2 teaspoon salt and sprinkle over the salmon. Top with 1 small onion, cut into rings, and 2 medium tomatoes seeded and chopped. Fold foil over the fish and seal tightly. Grill, covered over medium heat for 10 to 15 minutes or till fish flakes easily with a fork. Open foil carefully to allow steam to escape.

 Maple-Glazed Pork Chops (4/27/18)  Combine: 1/2 teaspoon salt,  1/2 tsp. paprika, 1/4 tsp cumin, 1/4 tsp. cinnamon, 1/4 tsp. pepper. Rub over 2 bone in loin chops. Place in greased 11 by 7 baking pan. Bake, uncovered at 425 degrees for 20 minutes. Combine 1 Tablespoons 1-1/2 teaspoon butter, melted, 1-1/2 teaspoon Dijon mustard. Pour over chops. Bake 5 minutes longer or till meat juices run clear.

Cherry Chocolate Pie (4/26/18)  In a large saucepan combine 11 large marshmallows, 1/3 cup milk, 1 piece (3 oz.) milk chocolate bar. Cook and stir over medium heat until smooth. COOL completely.  Fold 3/4 cup whipped topping into the chocolate mixture when it was cool. Pour into prepared graham cracker 10 inch crust Cover and refrigerate for at least 30 minutes.  Top with pie filling and remaining whipped topping from an 8 oz. container. Cover and refrigerate for 8 hours or overnight.
Philly Cheesesteak Sloppy Joes (4/25/18)  Melt 3 Tablespoons butter in a skillet over medium heat.  Add ½ white onion diced, ½ green bell pepper, seeded and diced and ½ Tablespoon minced garlic and cook until slightly softened.  Add 1 pound lean ground chuck and brown until no longer pink.  Drain excess grease.  Add 2 Tablespoons Worcestershire sauce, 1 Tablespoon A-1 steak sauce, ½ teaspoon salt and ½ teaspoon pepper.  Simmer for 10 minutes.  Stir in  4 ounces sliced provolone cheese, diced and heat until melted.  Serve on hamburger buns.

Lemon Drop Cookies (4/24/18)  In a large bowl cream together 1/2 cup  butter, softened,  3/4 cup sugar until fluffy. Beat in 1 egg, 1 Tablespoon half and half cream, and 1 teaspoon grated lemon peel. Combine 1-1/2 cups flour, 1/2 cup finely crushed lemon drops 1 teaspoon baking powder and 1/4 teaspoon salt. Drop by rounded teaspoonfuls on to greased baking sheets.  Bake at 350 degrees for 8-10 minutes until edges are browned. Cool for 2 minutes before removing to wire racks

 

Sausage Rice Casserole (4/23/18)  In a small skillet, cook 1/2 pound bulk Italian sausage, 1/4 cup chopped onion,  1/4  chopped sweet red pepper, over medium heat until the sausage  is no longer pink. Drain well. Remove from the heat. Stir in  1/2 cup uncooked instant rice, 1/4 teaspoon basil, 1 can  condensed  tomato   soup undiluted, 1/4 cup water and 1/4 cup  shredded mozzarella cheese. Transfer to an ungreased 3 cup baking dish. Cover and bake at 350 degrees for 25-30 minutes or until rice is tender. Uncover and sprinkle with 2Tablespoon shredded mozzarella cheese. Bake 5 minutes longer or till cheese is melted.


Saucy Baked Pork Chops (4/20/18)
Trim fat from 6 pork chops and heat fat in the skillet. Brown pork chops in melted fat. Seasoned with salt and pepper. Drain off excess fat. Combine 1 can cream of chicken soup, 1 medium onion, sliced 3 Tablespoons catsup, 2 teaspoons Worcester sauce. Pour over chops.   Cover and bake in 350 degree oven for 45 to 60 minutes.

 

Easy Pasty Pie (4/18/18)  Mix together 1 pound raw extra lean ground chuck, 1 cup skim milk, 1 cup carrots, diced, 1 cup rutabaga, diced, 1 pkg. dry onion soup mix, 2 cups raw hash browns in a large bowl. Empty into a deep dish pie plate. Arrange a pie crust on top and make slits in the top. Bake 1 hour at 375 degrees and cover when crust starts to brown.

Cranberry Chicken (4/17/18)  Preheat oven  to 350 degrees. Spray cooking spray in a 9 by 13 glass baking dish. Place 4 medium chicken halves (skinless, boneless) in the pan and set aside. Mix together: 16 oz. can whole berry cranberry sauce, 8 oz. Catalina dressing, 1 packet dry onion soup mix. Mix well and put over the chicken. Bake for 1 hour.

Navy Bean Soup (4/16/18)  Place one pound of navy beans in a Dutch oven or  soup kettle. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from the heat, cover and let stand for one hour. Drain and rinse beans, discarding the liquid. In a large saucepan, Combine 2 quarts chicken broth, the  beans, 2 Tablespoons  minced parsley, 2 Bay leaf,  1/4 teaspoon pepper. Bring to a boil, reduce heat, cover and simmer I hour. Then add 1 medium onion, chopped. 1 medium carrot, chopped.  1 celery rib, chopped. Cover and simmer for 20-25 minutes until vegetables and beans are tender. Stir in 6 bacon strips, cooked and crumbled.  Before serving discard the Bay Leaf.

Berry Cobbler (4/13/18)  Place  two, 12 oz bags frozen mixed berries in a 9 by 13 baking dish. Add one box of dry white cake mix over the top. Pour 1 can 7 UP or Sierra Mist slowly over the top. DO NOT stir the cake mix and pop.  Bake 350 degrees for 45 – 50 minutes.

Finnish Cauliflower (4/12/18)  Place 2 cups day old cubed rye bread in 15 by 10 baking pan. Bake at 300 degrees for 15-20 minutes until crisp.  In a large skillet, saute 1 small head cauliflower in butter with 1 teaspoon caraway seeds until tender. Remove from heat. Stir in bread and 3 cups shredded sharp cheddar cheese. Transfer to a greased 11 by 7 baking dish.  In a small bowl, whisk 4 eggs beaten, 1 cup flat beer or nonalcoholic beer, 1 teaspoon dry mustard, 1/2 teaspoon coriander (opt.) and pepper. Pour over bread mixture bake at 350 degrees for 30-35 minutes or till knife inserted near the center comes out clean.

Hamburger Stroganoff (4/11/18)  Saute 1/2 cup finely chopped onion and 1 clove  garlic, minced in butter over medium heat. Stir in 1 pound ground beef and brown. Stir in 2 Tablespoons flour salt and pepper.  1 pound fresh mushrooms or small can sliced mushrooms, drained.  Cook 5 minutes. Stir in one can cream of chicken soup, undrained. Simmer uncovered 10 minutes. Stir in 1 cup sour cream. Heat through. Serve with noodles or rice.

Lemonade Party Cake (4/10/18)  Bake 1 package  lemon cake mix as directed on package for 9 by 13 pan. Cool 15 minutes.  Mix 1 can (6 oz.) frozen lemonade, concentrate, thawed, and 3/4 cup powdered sugar. Poke long tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours or till chilled. Spread frosting over the top of cake or you can use Cool Whip.

Strawberry Shortcake (4/9/18)  In a glass 11 by 7 pan, mix one 6 oz. package strawberry J-ello and 2 cups boiling water. Mix until dissolved. Add 16 oz. package of frozen sliced strawberries and stir. Break up a 10 oz. angel cake into small bits and place on top of gelatin. Gently press with a fork Until cake is soaked with gelatin. Refrigerate until completely set. Spread with whipped cream or cool whip.

Heavenly Chocolate Mousse Pie (4/6/18)  With mixer, beat 4, one oz. squares unsweetened chocolate, melted with 14 oz. can sweetened condensed milk (not evaporated) and  1-12/2 teaspoon vanilla until well blended. Chill  15 minutes until cooled. Stir until smooth. Fold in 1 cup (1/2 pint, whipping cream or Cool Whip. Pour into chocolate-flavored crust. Chill well.  Refrigerate left-overs.

Mozzarella Beef Roll-Ups (4/5/18)  Preheat  oven to 350 degrees. In a large skillet cook and crumble 1 pound ground beef with 1 medium pepper, chopped and 1/3 cup chopped onion until no longer pink. Drain. Stir in 8 oz. can pizza sauce, 2 ounces (about 2/3 cup)  sliced pepperoni and  1/2 teaspoon  dried oregano. Spoon 1/2 cup mixture across center of 6 flour tortillas (10 inch) warmed. Top with piece of stringed cheese. fold up each tortilla.  Place on ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes.

Quick Tuna Salad (4/4/18)  Thaw 1 pkg. frozen peas and carrots and rinse well. Drain one can tuna and flake. Prepare a regular toss salad using lettuce or greens, shredded carrot, onion, sliced cucumbers, radishes, if desired. Add thawed peas and carrots, drained can green beans and tuna.  Mix together and toss with your favorite dressing. Decorate the top of salad with hard cooked eggs.

Broccoli  and Sweet Potato Salad (4/2/18)  Place 4 cups cubed,  peeled sweet potatoes,  ( about 2 large), 2 medium sweet, red peppers, sliced and  6 fresh Thyme sprigs in greased 15 by 10 baking pan. Drizzle with 3 teaspoons olive oil. Bake, uncovered at 400 degrees for 30 to 45 minutes or till potatoes are tender, stirring once. Cool, discard thyme sprigs. Fill a large saucepan half full of water bring to a boil. Add 4 cups fresh broccoli florets, cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry.  In a large bowl, combine the roasted vegetables, broccoli, 1/2 cup crumbled feta cheese, 2 Tablespoons sunflower kernels. In a small bowl, whisk 2 Tablespoons cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper and 4 teaspoons olive oil. Pour over the vegetable mixture and gently toss to coat.

 

March 2018

Strawberry Lemonade Slush (3/30/18)
  Combine 10 oz. carton frozen sweetened  sliced strawberries , 3/4 cup lemonade concentrate,  3/4 cup water, 1 cup ice cubes in a blender. Cover and process until smooth.  Pour into a freezer container. Cover and freeze at least 12 hours or up to 2 months. Let stand at room temperature for 1 hour before serving. Stir in 1 cup club soda.  4 servings.

Raspberry Cinnamon French Toast (3/29/18)  Place 12 slices cinnamon bread, cubed, in greased 9 by 13  baking dish. In a bowl, combine 5 eggs beaten, 1-3/4 cups milk, 3/4 cup brown sugar 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg and pour over bread. Cover and refrigerate for 8 hours or overnight.  Remove from refrigerator 30 minutes before baking. Sprinkle 1/2 cup slivered almonds over egg mixture. Combine 1/4 cup butter, melted and 1/4 cup brown sugar and drizzle over top. Bake, uncovered at 400 degrees for 25 minutes. Sprinkle with 2 cups fresh raspberries and bake 10 minutes longer until a knife inserted near center comes out clean.


Baked Casserole (3/28/18)
  In a large frying pan, brown  1 pound lean ground beef until red disappears. Add 2 cups diced onions and cook until light in color. Add 2 cups diced celery, 2 cups diced raw potatoes, 1 can tomato soup and 1 soup can of water. Add salt and pepper to taste and blend.  Place in a greased  1-1/2 qt. casserole and bake in 375 degree oven for one to one and a half  hours. Serves 6 to 8.


Lemon Yogurt Bread (3/27/18)
 In a large bowl, combine: 1-1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder. In a small bowl whisk 1 cup lemon yogurt, 1 egg, 1/3 cup canola oil and 1 Tablespoon lemon juice.  Stir yogurt mixture into flour mixture just until moist. Pour into greased loaf pan. Bake at 325 degrees for 45-50 minutes. Cool in pan 10 minutes. Remove from pan to wire rack. 1 loaf.


Weight Watchers Low Point Apple Crisp (3/26/18)
  Place 4-5 medium apples, cut up in chinks, in a 8 by 8 pan which has been sprayed . Sprinkle over the apples  2 packets of cinnamon  or maple brown sugar oatmeal over all the apples to make sure they are covered. Then Pour an 8 oz can of diet sprite or diet 7 up over all. Sprinkle with 1 T. brown sugar and spray the dessert with I can’t believe it’s not butter. (Just a couple of sprays)  Preheat oven to 375 degrees and bake for 20-25 minutes. The crisp will bubble up and oatmeal will have a toasted look. Top with cool whip if you desire.

 

 Crunchy Party Chicken (3/23/18)  In a mixing bowl combine: 2 cups chopped, cooked chicken, 1 cup celery, chopped, 1/2 cup slivered almonds ( opt), 2 hard cooked eggs , chopped, 1/2 cup mayonnaise, 2 Tablespoons Worcestershire sauce, 1/2  Tablespoons  finely chopped onion, and 1 can cream of mushroom soup. Spoon into greased 1-1/2 qt. casserole.  Top with 1 cup crushed potato chips and bake in pre heated oven 350 degrees for 30 minutes.

 

Lemon Yogurt Bread (3/22/18)  In a large bowl combine:  1-1/2 cups flour, 3/4 cup  sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/4 teaspoon baking powder.  In a small bowl whisk 1 cup lemon yogurt, 1 egg, 1/3 cup canola oil, and 1 Tablespoon lemon juice. Stir yogurt mixture into flour mixture just until moist. Pour into greased loaf pan. Bake at 325 for 45-50 minutes. Cool in pan 10 minutes remove to wire rack.
BLT Pasta Salad (3/21/18)  In a large bowl Mix: 3-2/3  cups large Macaroni shells, cooked,  4 slices bacon , cooked and crumbled, 4 cups tomatoes, cut up, and 3 cups thinly sliced lettuce. In a small bowl  mix: 1 teaspoon sugar, 2 teaspoons  cider vinegar,  1/2 cup fat free Mayo, 1/3 cup light sour cream, 1 Tablespoon mustard. Mix well and add to shell mixture. Chill before serving.

 

Wheaties Coconut Cookies (3/20/18)  Blend 1/2 cup mixed butter and shortening with  1/2 cup white sugar and  1/2 cup brown sugar. Mix in 1 egg beaten, and 1 cup coconut.  Mix together: 1 to 1 and a half cups flour, 1/2 teaspoon soda, 1/4 teaspoon baking soda, dash of salt and add to the  sugar mixture, Blend in 1/4 teaspoon vanilla and  1 cup Wheaties. Roll into balls and bake at 375 degrees for about 10 minutes.

 

Apple Salad (3/19/18)  Rinse and remove cores from 2 medium Granny Smith apples. Do not peel. Cut into 1 inch pieces and place in medium bowl. Add 2 Tablespoons dried fruit such as raisins, dried cranberries, or currants. To the bowl add 3 Tablespoons plain low fat yogurt.  In a small skillet toast 1 Tablespoon walnuts until golden brown, careful not to burn.  Cool, chop and add to bowl. Add 1 Tablespoon honey, if you choose to. Toss and serve.

 

Pecan Bars (3/16/18)  In a medium bowl combine 2 cups flour and 1/4 cup brown sugar. Cut in 1/2 cup (1 stick) cold butter until crumbly. Press mixture on the bottom of ungreased 13 by 9 UNGREASED baking pan. Bake 10 to 15 minutes at 350 degrees until crust is light golden.  In large bowl combine 1-1/2 cup pecan pieces or halves, 3 eggs beaten, and 2 Tablespoons lemon juice. Pour evenly over the baked crust.  Bake 25 minutes or until filling is set.

Hamburger Pie (3/15/18)  8 large potatoes, peeled, boiled, and mashed. Spread in greased 9 by 13 inch glass baking dish. Brown 1 pound ground beef and 1/4 cup diced onion together in large skillet. Stir in 1 envelop onion soup mix, pepper, 1 can green beans, drained, and can of tomato soup. Place this mixture on top of mashed potatoes. Sprinkle with 1 cup cheddar cheese. Bake at 350 for  10 to 15 minutes or till hot and cheese melts.

 

Carrot Salad (3/14/18)  In a medium bowl, combine 4 cups shredded carrots, 1/4 cup raisins, 1/4 cup chopped walnuts. In a container with a  stop top, combine, 1/2/cup orange juice,  1/4 cup plain yogurt, 1 tablespoon vegetable oil, 3/4 teaspoon  seasoned salt,  and 1/2 teaspoon  lemon pepper. Shake well. Add to carrot mixture and mix lightly to coat.
Rosemary – Lemon  Chicken Thighs (3/13/18)  In a skillet cook 2 strips  bacon, chopped with  1/4 teaspoon rosemary  dried or 1 teaspoon fresh rosemary, over medium heat until bacon is crisp. Reserve drippings. Sprinkle 4 boneless, skin-on chicken thighs with pepper and salt and brown in the drippings on both sides. Cook, covered, skin side down until thermometer reaches 170 degrees. Remove and keep warm. Pour off drippings from pan. Add 1/3 cup chicken broth and 3 Tablespoons lemon juice to the skillet.  Bring to a boil scraping to loosen browned bits from the pan. Cook till liquid is reduced by one half. Spoon over chicken, sprinkle with bacon.

 

Grandma’s Tomato Soup (3/9/18)  In a saucepan over  medium heat, melt 2 Tablespoons  butter or margarine. Add 1 Tablespoon flour and stir to form a paste. Gradually add 2 cups tomato juice and 1/2 cup water, stirring constantly. Bring to a boil. Cook and stir for 2 minutes or till thickened. Add 2 Tablespoons sugar, 1/8 teaspoon salt. Cook till hot.

 

Maple Toast and Eggs (3/7/18)  In a large skillet cook   6 strips bacon , diced until crisp. Remove to paper towel to drain. In a small saucepan heat 1/4 cup maple syrup and 1/8 cup butter until butter is melted and set aside.  Trim crust from 6 slices of firm textured bread, flatten with rolling pin. Brush one side generously with the syrup mixture and press each piece into a greased muffin cup with syrup side down. Divide bacon among muffin cups. Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400 degrees for 18-20 minutes or till egg whites are set and the yolks begin to thicken but are not hard. Serve immediately.

 

 

Busy Day Pork Chops (3/6/18)  Preheat oven to 375 degrees. Place 1/4 cup fat fee milk in a shallow bowl. In another shallow bowl toss 1/4 cup seasoned bread crumbs with 1/4  cup grated  Parmesan  cheese, 1/4  teaspoon OF EACH OF THESE: salt, garlic powder, and pepper. Dip pork chops in milk, then with the crumb mixture. Place on baking sheet coated with cooking spray. Lightly spritz chops with cooking spray. Bake 8-10 minutes on each side or until a thermometer reads 145 degrees. Let stand 5 minutes before serving.

Apple Strudel (3/5/18)  Place 3 cups flour into a bowl. Combine 2/3 cup water, 1-1/2  tablespoons  salad oil,  1 egg plus 1 yolk, beaten, 1/4 teaspoon salt. Add to the flour and stir into a smooth dough. Knead dough on a floured board for 3 minutes. Place in a bowl and cover with a towel. Let stand for 30 minutes. Roll out on large pastry cloth to 30 inches square. Brush surface with melted butter and sprinkle with dry bread crumbs. FILLING:  Cut 6 tart apples , peeled and cored,  into thin slices and mix with 1 cup raisins , 1 cup chopped walnuts , 1 cup sugar and 1 teaspoon cinnamon. Place filling in an even row the width of the dough and about 2 inches from one end. Fold the 2 inches of dough over the filling and roll the dough over and over, using the pastry cloth. Place on greased baking sheet (strudel may have to be cut in half. Bake at 350 degrees preheated oven for 25-30 minutes. Cool and slice into two inch pieces.


Baked Peach Pancake (3/2/18)  Combine 2 cups  sliced fresh peaches with 4 teaspoons  sugar and  1 teaspoon lemon juice, set aside. (If you use canned peaches drain well and don’t add sugar.) In a large bowl beat 3 eggs until fluffy. Beat in 1/2 cup flour, 1/2 cup whole milk and 1/2 teaspoon salt until smooth. Melt 2 Tablespoons butter in 10 inch ovenproof skillet in 400 degrees oven. Immediately pour batter into the pan.  Bake 20-25 minutes or until puffed. Top with peaches, sprinkle with nutmeg.

Date Cookies (3/1/18)   Cream together 3/4 cup butter and 1 cup sugar until light and fluffy. Add 2 eggs and 1 teaspoon vanilla and beat well. Add 2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 2  cps slightly crushed corn flakes, 1 cup  chopped dates  1 cup  chopped pecans. Mix until well blended drop from a teaspoon onto greased cookie sheet. Bake at 350 degrees for about 12 minutes or till delicately browned.

 

 

February 2018

Mozzarella Beef Roll-ups (2/28/18)  Preheat oven to 350 degrees. In a large skillet cook and crumble 1 pound ground beef with 1 medium green pepper, chopped, and 1/3 onion, chopped until no longer pink. Drain well. Stir in 8 oz. can pizza sauce, 2 ounces sliced pepperoni, about 2/3 cup, 1/2 teaspoon oregano.  Spoon 1/2 cup mixture across the center of six flour tortillas 10 inch, warmed. Top with  6 pieces of string cheese or plain mozzarella. Fold bottom and sides of tortillas over filling and roll up. Place on an ungreased baking sheet, seam side down. Bake until  heated through, about 10 minutes.

 

Supreme Peach Pie (2/27/18)  One 9 inch pie crust   and cool.  Filling.  Combine 1 cup sugar and 3 Tablespoons cornstarch in saucepan. Slowly add 1 cup water and blend until smooth. Cook over medium heat, stirring constantly until mixture is thick and clear. Remove from heat and add 4 Tablespoons dry peach gelatin powder. Stir until gelatin is dissolved. Cool mixture. Slice enough peaches to fill crust to the top.  Add peaches to cooled and slightly congealed gelatin mixture. Blend well. Pour into baked and cooled pie shell. Chill in refrigerator several hours until set. Top pie with whipped cream or topping sprinkle with chopped nuts.

 

Salisbury Steak (2/26/18)  Combine one pound chuck beef, 1/2 small onion, chopped, salt and pepper. Shape into 2 oval patties in 8 inch dish. Cover with wax paper. Microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes. Remove patties from dish and keep warm.  Mix 3 Tablespoons flour and either 1/2 cup water or milk and make a smooth paste. Quickly add to the drippings in the dish the patties were cooked in and stir till smooth. Add 1/2 teaspoon Kitchen Bouquet   or brown sauce and 1 cup mushroom stems and pieces undrained, stirring well. Microwave on high 2 minutes, stirring after 1 minute till gravy thickens. Place patties in the gravy and spoon some over top of patties.  Microwave 1-2 minutes till hot.

 

Slow Cooked Paprika Chicken (2/23/18)  In a  slow cooker combine 1-1/4 pound  skinless chicken, thighs, cut into 3/4 inch pieces, 1-1/2  cups sliced fresh  carrots, 1 medium  onion, sliced, 1 medium green pepper chopped, 3 teaspoons paprika, 1/2  teaspoon seasoned salt, 1 can condensed cream of chicken soup and mix well. Cover cook on low setting 6-8 hours.  About 10 minutes before serving, stir 1 cup sweet peas, thawed and 1/2  cup sour cream into the mixture. Cook an  additional  10 minutes or till thoroughly  heated.

 

Sandwich Filling (2/22/18)  Combine in a mixing bowl:  6 hard boiled eggs, chopped, 1 large can tuna, 1/2 small onion, chopped, 1 small green pepper, finely chopped, 1/2 pt. Olives , chopped, 1/4 cup  chopped parsley, 1/2 pound cheese, grated, mayonnaise  enough to bind together.  Butter  hamburger or hot dog buns. Fill with sandwich filling. Wrap in foil. Heat in a preheated  350 degree oven about 20 minutes.

 

Norwegian Sour Cabbage (2/21/18)  Cut one head cabbage fine. Place in a Dutch oven or closely covered saucepan. Add 1 Tablespoon butter, 1 teaspoon salt, 1-1/2  teaspoon caraway seeds,. Over this sprinkle 2 Tablespoons flour. Toss together to blend in the flour. Pour 2 cups beef broth or water over cabbage. Bring mixture to a boil. Cover, reduce heat and cook for 2 hours. When ready to serve add 1 Tablespoon vinegar and   sugar to taste to taste. If the mixture gets too dry add more beef broth.

Pistachio Dessert (2/20/18)  In a bowl , sprinkle 1 package  instant pistachio pudding over  a large can crushed pineapple  Juice and all. Mix well and add 1 cup miniature marshmallow, 1/2  cup, chopped nuts, and blend together. Fold in 9 oz. carton Cool Whip  and blend well. Pour into serving dish and keep refrigerated.

 

Kraut-Beer Burgers (2/19/18)  Mix  1 pound ground beef, 1/2 cup  bread crumbs, 1 teaspoon parsley, 1 teaspoon celery salt and 1/2 can beer. Season with salt and pepper and make into 5-6 patties. Fry slowly.  Cook 1 can sauerkraut with a little parsley until done. Remove patties to a warm platter.  To the pan drippings add the other 1/2 can beer, 1 bay leaf and a sprinkle of thyme, simmer and thicken slightly. Place a burger pattie on a warm bun, top with scoop of sauerkraut and a few spoonfuls of the beer sauce.

Applescotch Crisp (2/16/18)  Combine in a large bowl:  4 cups peeled and sliced apples, 1 Tablespoon flour, 1/2 cup water, 1/2 cup packed brown sugar, 1/4 cup milk. Mix well and pour into ungreased 9 inch square pan.  TOPPING:  In a bowl combine: 2/3 cup flour, 1/2 cup chopped nuts, 1/2 teaspoon salt, 1 teaspoon  cinnamon, 1/2 cup quick cooking oats, 1/4 cup granulated sugar, one 3.5  oz. package cook and serve butterscotch pudding mix, and 1/2 cup melted margarine. Mix well and place on top apple mixture. Bake at 350 degrees for 45 to 50 minutes.

 

Lemon Yogurt Bread (2/15/18)  In a large bowl combine: 1-1/2 cups flour 3/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder.  In a small bowl, whisk 1 cup lemon yogurt, 1 egg, 1/3 cup canola oil and 1 Tablespoon  lemon juice. Stir yogurt mixture into flour mixture just until moist. Pour into greased loaf pan. Bake at 325 degrees for 45-50 minutes.  Cool in pan for 10 minutes, remove from pan to wire rack.

 

Valentine Dessert (2/14/18)  Make a crust with 1-1/2 cups crushed pretzels, 1 cup sugar and 1 stick margarine. Pat firmly into 7 by 11 inch pan. Bake at 350 degrees for 7-10 inches. Cool.  Cream  8 oz cream cheese and 1 cup powdered sugar. Add 20 oz can crushed pineapple, drained and 8 oz Cool Whip. Spread over pretzel crust. Set in refrigerator for several hours before serving.

 

Lazy Day Cabbage Rolls (2/13/18)  Chop 1 medium cabbage, Brown 1 pound ground beef and 1 medium onion, chopped, Drain. Add 3/4 cup rice, 1 can stewed tomatoes, 1 can tomato soup, 2 cups water, and the chopped cabbage. Mix well. Pour into casserole. Cover and bake at 350 degrees until cabbage is tender.

 

Sweet Potato Banana Bake (2/12/18)  In a large bowl combine 2 cups mashed sweet potatoes,  1 cup mashed ripe  bananas (2-3 medium) 1/2 cup reduced fat sour cream, 1 egg, lightly beaten, 3/4 teaspoon curry powder, 1/2 teaspoon salt. Transfer to a 1 quart baking dish coated with cooking spray. Cover and bake 350 degrees for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees.
Bacon Potato Bake (2/9/18) 
Place 8 cups thinly sliced potatoes  in water and cook until done. Drain and cool for 10 minutes. In a small bowl combine  2 Tablespoons flour, 2 eggs slightly beaten, 1 cup sour cream,  1 Tablespoon  butter  and salt. Spoon over potatoes and toss to coat. Place one half of the potato mixture in a greased  2 qt. baking dish. Top with 2/3  of a cup  shredded Monterey Jack Cheese, shredded. Then repeat the next layer with potato mixture and same amount to cheese.

Toss 1/4 cup bread crumbs with 1 Tablespoon melted butter  and sprinkle over the top. Bake uncovered at 350 degrees for one hour until a thermometer reads 160.

 

Pecan Upside Down Cake (2/8/18) In a small bowl combine 1/2 cup butter, melted, 1/2 cup brown sugar, 1/4 cup corn syrup, and 1- 1/2  cups pecan halves. Spread evenly in 13 by 8 baking pan, coated  with cooking spray. Set aside.  In a large bowl combine package of butter pecan cake mix (or your choice) 1 cup reduced fat sour cream, 1/3 cup unsweetened apple sauce, 2 eggs and 2 egg whites and 1 teaspoon vanilla. Beat together and transfer to prepared pan. Bake at 350 degrees for 30-35 minutes until  toothpick comes out clean. Cool 5 minutes before inverting to  serving platter. Serve warm or at room temperature.

Salmon in Foil with Pineapple (2/7/18)  Preheat oven to 400 degrees. In a saucepan  melt  1/4 cup butter and add  1/3 cup honey ,  4 large garlic cloves, crushed,  and 2 Tablespoons  lemon juice. Whisk until honey has  melted through the butter and mixture is well combined. Cut sheets  of 14  inch aluminum sheets.  In the center of each sheet place a  ring of pineapple and sprinkle with pepper. Arrange salmon filets  on top and drizzle with the honey mixture. Sprinkle with salt and pepper. and top with parsley.Pull sides of foil up and inward and seal edges Try to leave a little room for heat to circulate. Transfer packets to  baking sheet and bake in oven about  10-15 minutes. Use sauce over rice if you like.
Maple Syrup Salmon (2/6/18)  Whisk together: 3/4 cup real maple syrup, 1/4 cup low sodium soy sauce, 1 Tablespoon  olive oil and 1 Tablespoon black pepper. Place  six (or less) 4-5 oz.salmon filets  in a zip lock bag. Pour in marinade and slosh it together to completely  coat the salmon. Refrigerate  for at least 4 hours. Preheat grill to medium and cook salmon 4-5 inches from the heat until done.
Best Michigan Chops (2/5/18)  Whisk together: 4  tablespoons cooking oil, 4 Tablespoons  ketchup, 2 Tablespoons  lemon juice, 2 Tablespoons  Worcestershire sauce and 2 Tablespoons soy sauce. Place 6 or less pork chops  in a pan.  Spread 1/2 of the sauce over the chops. Bake at 350 degrees for 35 minutes. Turn pork chops and spread with the remaining sauce. Bake  for 30 minutes more. Baste once.
Mandarin Orange Dessert (2/2/18)  Mix together 60 Ritz Crackers crushed into  crumbs, 1/2 cup sugar, and 1/2 cup melted butter. Reserve 1/3 cup of the mixture and set aside. Press remaining crumbs into 9 by 13 pan. Set aside. Combine 14 oz. can sweetened condensed milk two- 11 oz. cans  mandarin oranges , drained, two 8 oz. containers Cool Whip,  6 oz. can frozen orange juice, thawed. Pour mixture over the crust and sprinkle with the remaining crumbs you set aside . Refrigerate until firm or overnight.
Texas Warm Bean Dip (2/1/18)  Preheat oven to  350 degrees.Combine 8 oz. cream cheese, softened,  and 1 cup sour cream in a large bowl. Mix in two 16 oz. cans refried beans until combined; stir in  1 package  taco seasoning mix. Spray  9 by 13  baking dish with cooking spray. Spread mixture evenly into baking dish. Sprinkle with 2 cups shredded  Cheddar cheese and 2  cups Shredded Monterey Jack cheese, Bake 25 – 30 minutes until cheeses are melted and slightly brown. Serve with tortilla chips.

January 2018

Roasted Savory Potatoes (1/31/18)  In a 9 inch glass baking dish combine 1/2 cup Mayonnaise ( can reduce Mayo to 1/4 cup and add 1/4 cup Dijon mustard if desired) 1 teaspoon garlic powder, salt and pepper 1/4 teaspoon rosemary. Add 2 medium Russet Potatoes, cut into 1/4 inch thick slices and 1/2 cup sliced green onion. Stir to gently coat.  Sprinkle with 1/4 cup grated Parmesan cheese.  Cover and bake in 350 degrees oven 45 minutes. Uncover and bake 5 minutes longer to brown.

Maple Syrup Salmon (1/30/18)  Whisk together:  3/4 cup Maple Syrup,  1/4 cup low sodium soy sauce, 1 Tablespoon olive oil and 1 Tablespoon black pepper.  Place six-4 to 5 oz. salmon fillets in a ziplock bag. Pour the marinade in a completely soak and coat the salmon. Refrigerate for at least 4 hours.  Grill and cook salmon 4-5 inches from the heat till done. (NOTE:  can cut in half or fourth if using less salmon.)

Lightened Chocolate Poke Cake (1/29/18)  Heat oven to 350 degrees and spray bottom of a 13 by 9 pan. In a large bowl beat together: one box chocolate fudge  cake mix (dry) with 1-1/4  cup water, 1/2  cup unsweetened  applesauce and 3 eggs until blended. Pour into 13 by 9 pan and Bake    28-33 minutes or till toothpick comes out clean. Cool 5 minutes. With handle of wooden spoon poke holes almost to bottom, every 1/2 inch. Wipe handle occasionally to keep from sticking.  In medium bowl beat a box of chocolate  fudge flavor  instant pudding and pie filling with  2 cups fat free milk. Whip until starts to get thick and pour over cake, working back and forth to fill holes. Some will remain on top. Refrigerate 2 hours or until chilled. Spread top with 8 oz Cool Whip.

 

Easy Chicken Pot Pie (1/26/18)  Mix  1-2/3 cups frozen mixed vegetables, thawed, 1 cup cut up chicken and 1 can condensed cream of chicken soup and place in ungreased 9 inch pie pan. In a bowl stir until blended 1 cup Bisquick, 1/2 cup milk and 1 egg. Pour into pie plate. Bake at 400 degrees for about 25 minutes or till knife inserted in center comes out clean.

 

Green Dream (1/25/18)  Combine: 3 cups non-fat plain yogurt, 2 cups crushed pineapple packed in juice, slightly drained, 1/2 cup  lite Cool Whip, a 4 oz. package sugar free pistachio instant pudding until well blended. Chill several hours.


Mexican Dip (1/24/18)
  Layer in 9×13 pan.  Spread first layer of cream cheese with a spoon and layer as follow:  2 (8 oz pkgs) cream cheese, softened; 1 (28 oz) can refried beans; 2 small cans chopped green chilies; 2 (16 oz) cans chili (your choice); 1 layer chopped green onions; 2 cups grated cheddar cheese; 2 small cans sliced black olives.  Bake at 350 for 30 mins or until bubbly and cheese is melted.  Serve with any/all of the following: corn chips, sprinkle of lime juice or lime wedges, diced avocado, guacamole, sour cream, chopped lettuce, and your favorite hot sauce.  This is a crowd pleaser and definitely a family favorite. Sometimes its supper with a salad. You can make it with less ingredients or add to it however you like it. You can make it spicy or mild by changing the chili and cheese. We sometimes don’t have chili on hand so brown Hamburg and season it then add beans on top.


Fried Cheese Curds (1/23/18)
 In a medium bowl, mix 1 cup flour, 1-1/2 teaspoon baking powder, and 1/2 teaspoon salt. Stir in 1 cup club soda and mix till smooth. Add 1 pound cheese curds to batter and coat well. Heat 4 cups vegetable or canola oil until 360 degrees. Fry about 1 minute turning half way through. Drain on paper towels. Serve with marinara sauce or dipping sauce.


Slow Cooker Pork Chops with Apple Stuffing (1/22/18)  Mix together well: 6 oz. package stuffing mix (Stove Top ect.), 2 medium celery stalks, chopped (1 cup), 1 medium tart apple, peeled and chopped.  (1 cup) 1 medium onion, chopped, 1/4 cup butter or margarine melted, 1 cup chicken broth.  Spray inside 4-5 qt. slow cooked with cooking spray. Place half of the stuffing mixture in the bottom. Top with 6 boneless loin chops and then the rest of the stuffing mixture.  Cook on low heat for 6-8 hours until pork is tender


Waist Watchers Chili (1/19/18)  Cook:  1 cup diced celery, 1/2 cup diced green pepper, and 1/2 cup mushrooms in 3 cups tomato juice until celery is tender. Add 2 beef bouillon cubes. Add salt, pepper and chili powder to taste. Add 1-1/2 cups French green beans, 1-1/2 cup bean sprouts and 1 Tablespoon onion flakes… Broil 1 pound ground round or 1 pound ground turkey and add to the vegetable mixture.

Pretzel Pineapple Dessert (1/18/18)  Mix together 1-1/2 cups crushed pretzels, 1 cup sugar and 1 stick margarine and make a crust with them and pat firmly into 7 by 11 pan. Bake at 350 degrees for 7-10 minutes. Cool.  Cream  8 oz. cream cheese with 1 cup powdered sugar. Add 20 oz. can crushed pineapple, well drained, and 8 oz. Cool Whip. Spread on pretzel crust. Set in the ref refrigerator for several hours before serving.

Tuna on a Shoestring (1/17/18)  Combine  6-1/2 oz. can tuna , drained, 1 cups shredded carrots, 1 cup diced celery, 1/4 cup chopped onion, and stir in gently, 3/4  to 1 cup mayo or salad. Cover and chill. Before serving add 1 cup shoestring potatoes.

Crispy Honey Drops (1/16/18)  Line cookie sheet with waxed paper. In a large saucepan, combine 1/2 cup honey and 1/4 cup margarine or butter. Bring to a boil. Boil 2 minutes. Add 3 cups cornflakes and 1/2 cup peanuts.  Stir gently until coated. Drop by rounded Tablespoonfuls onto wax lined cookie sheet. Cool slightly and reshape if necessary. Refrigerate until set, serve chilled and store in refrigerator.

Beefy Bean Bake (1/15/18)  Brown 1/2 pound  ground beef, 1/2 cup chopped onion, 1/3  cup diced green pepper and cook till tender, add 1 pound can baked beans, 2 cups cooked macaroni,  8 oz. can tomato sauce and salt. Pour into casserole and bake at 400 degrees for 25 minutes. Top with 2 Tablespoons shredded cheese, and bake additional 5 minutes.


Stuffed Mexican Pizza Pie (1/12/18)
  Preheat oven to 425. Spray 13 by 9 baking pan and set aside.  Spray large skillet with nonstick spray and add 1 pound ground beef, 1 large onion, chopped, 1 large green bell pepper, chopped. Cook and stir until beef is no longer pink. Add: 1-1/2 cups instant rice, 2 14-1/2 cans Mexican style stewed tomatoes with juice, and 2/3 cup water. Bring to a boil. Pour beef mixture into prepared pan sprinkle with 1-1/4 cups shredded Mexican style Monterey Jack Colby cheese blend. Stir until blended.  Unroll 10 oz. refrigerated pizza crust dough. Place dough in one even layer over mixture in baking pan. Cut 6 to 8 slits in dough with sharp knife. Bake 10 minutes or till crust is lightly browned. Sprinkle top of crust with additional 3/4 cup cheese and continue baking 4 minutes or till cheese is melted and crust is deep golden brown. Let stand 5 minutes before cutting.

Maple Ginger Snaps (1/11/18)  Grease cookie sheets.  In a large bowl combine: 3/4 cup sugar, 3/4 cup shortening, 1/2 cup maple syrup or maple flavored syrup and 1 egg.  Blend well.  To 2-1/4 cups flour add 1-1/4 teaspoons baking soda, 1 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves 1/2 teaspoon salt, and add flour mixture to the batter. Mix well. Cover with plastic wrap and refrigerate until easier to handle if necessary. In a small bowl mix 1/4 cup sugar and 1-1/2 teaspoons cinnamon.  Preheat oven to 350 degrees and shape dough into 1 inch balls. Roll in the sugar cinnamon mixture. Place 2 inches apart on cookie sheet. Bake at 350 degrees for 7-10 minutes or till golden brown. Cool 1 minute and remove from sheets.

Swedish Meatball Skillet Dinner (1/10/18)  In a large bowl, soak 1 slice fresh bread in 1/4 cup milk for 5 minutes. Add 3/4 pound ground beef, 3/4 pound ground pork, 1/2 cup finely chopped onion, 1 egg, salt and pepper, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, until well combined. Shape mixture into 18 (1-1/2 inch) meatballs. In a non-stick skillet melt 2 Tablespoons butter over medium high heat. Add meatballs. Cook 4-6 minutes gently turning occasionally until just browned on all sides. Add 4 cups low sodium beef broth 1 cup heavy cream and a little more salt. Heat to boiling. Stir in 5 cups uncooked, extra wide noodles. Return to boiling, reduce heat and simmer 15-18 minutes, stirring occasionally until meatballs are no longer pink in the center, pasta is cooked and sauce is thickened.
Spam and Potato Skillet (1/9/18)  In a 10 inch skillet, brown a can of SPAM slices with a little (1 Tablespoon) brown sugar. Remove Spam and in the same skillet mix 1 can cream of mushroom soup, 2/3 cup evaporated milk (not the sweetened condensed kind) 1/3 cup water, 1/4 cup onion, coarsely chopped, salt and pepper. Stir in 3 cups raw potatoes, peeled and thinly sliced, 1 cup raw carrots, thinly sliced. Cover and cook over low heat stirring now and then until vegetables are tender, about 35 minutes. Place SPAM on vegetables. Cover and cook about 10 minutes longer.
Crock Pot Cake (1/8/18)   Mix  1 box chocolate cake mix, 4 large eggs, 3/4 cup oil, 1 cup water , 16 oz. sour cream, and small chocolate pudding on low. Add 12 oz. chocolate chips, by hand.  Spray large crock pot and put batter in it. Cook on low 4-1/2 to 5 hours. DON’T OPEN LID. Serve warm with ice cream.

Butterscotch In Between Bars (1/5/18)  Combine  1-1/2 cup  flour, 1 cup brown sugar, 3/4  cup butter, 1/2 teaspoon salt and 1 cup Quick Oats and cream  together. Reserve 1/3 cup for topping and press rest into 9 by 13 pan. Bake at 350 degrees for 10-15 minutes. Heat 1 can Eagle Brand milk (sweetened condensed) and stir in 6 oz package Butterscotch chips and 1 cup chopped nuts or coconut. Spread on base and sprinkle with reserved crumbs on top. Bake at 350 degrees for 30- 35 minutes.

Blueberry Lemon Cake (1/4/18)  In a small saucepan melt 1/4 cup  butter, cubed, stir in 1/2 cup sugar until dissolved. Add 1 teaspoon grated lemon peel. Pour into a 8 inch square baking dish. Arrange 2 cups fresh or frozen blueberries in a single layer over the top.  Set aside.  Prepare one 9 oz. package yellow cake mix, according to package directions. Stir in 1 teaspoon grated lemon peel and pour carefully over the berries. Bake at 350 degrees for 30-35 minutes ore till toothpick inserted near center of cake comes out clean. Cool on wire rack.

Porcupine Balls (1/3/18) Blend 1 pound ground beef, 1/2 cup uncooked rice, 2 Tablespoons green pepper, chopped, 1 tablespoon green pepper chopped, 1 tablespoon onion, chopped, 1/4 teaspoon black pepper,  1-1/2 teaspoons  salt, thoroughly . Shape into balls in large, heavy skillet. Pour small can tomato soup, 1 can water and 2 Tablespoons melted butter or oleo over meatballs. Cook over high heat until steaming, then turn to low for 45 minutes.

 

Slow Cooker Rotisserie Style Chicken (1/2/18) Spray 5 qt. oval slow Cooker with cooking spray. In a small bowl, stir together 2 Tablespoons packed brown sugar, 2 teaspoons chili powder, 2 teaspoons salt. Pat 3-4 pound whole chicken dry both inside and outside with paper towels. Rub chicken all over with brown sugar mixture, Place chicken, breast side up, in slow cooker. Cover and cook on high heat  2-1/2  to 3-1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part reads at least 165 degrees. Remove from slow cooker and let stand 10 minutes before serving. If you want skin brown and crispy place under oven grill for a couple of minutes.

 

 December 2017

Dump Salad (12/29/17)  Mix 1 large carton cottage cheese ( small curd) and dry large (8 oz.) Jello, any flavor and add 1 large can pineapple, or mandarin oranges or fruit cocktail (if you use oranges, drain). Fold in 12 oz. frozen whipped topping. Let set in the refrigerator at least an hour, then serve.


Sweet and Sour Chicken Dip (12/28/17)
 Mix 12 cream cheese , softened, 12 oz.   sour cream, 7 oz. pkg. dry Italian dressing mix, 1/2 teaspoon ginger, 1 Tablespoon minced garlic and 1/8 cup sugar. Spread in a 9 by 13 or two pie pans. Top with 3 carrots, grated and 2-3 chicken breasts, cooked, cooled and chopped. Pour 12 oz bottle sweet and sour sauce over and sprinkle with 1/2 cup chopped cashews.

 

Jalepeno Popper Spread (12/27/17) Stir together: two – 8 oz. pkg. cream cheese, softened, 1 cup mayo until smooth, stir in 4 oz. can chopped green chilies, drained, and 2 oz. can diced pickled  Jalapeno peppers, drained. Pour into microwave safe dish. Sprinkle with 1/2 cup grated parmesan cheese. Microwave 3 minutes until hot.


Pork Chop casserole (12/22/17)  Sprinkle  4 boneless pork loin  chops with  1/4 teaspoon Italian seasoning and  1/4 teaspoon pepper. Arrange in the center of a greased 9 by 13 baking dish. Peel and slice 2 large potatoes and place 1/2 of them around the chops. Sprinkle with 1/4 of a medium size onion and dot with 1 Tablespoon butter. Sprinkle 1/2 tablespoon flour. Repeat the layers including the flour and sprinkle with 1 Tablespoon green pepper. Cover and at 325 degrees for 45 minutes. Uncover and bake an additional 20-25 minutes until potatoes are tender and juices run clear.

 

Egg and Bacon Pancake Muffins (12/21/17)  Whisk 1-1/2  cups complete pancake and waffle mix and 1 cup water and 1/2 cup  maple-flavored  pancake syrup until blended. Spoon into 12 muffin pan cups sprayed with cooking spray. Top with 3 singles of cheese, quartered. Place over the pancake cups and top with 6 slices of bacon, cooked and crumbled.  Beat 6 eggs and pour evenly over the items in the cupcakes. Bake at 350 degrees for 16-17 minutes or till centers are set and edges are lightly brown.  Serve warm with syrup.

 

Slow Cooker Cider (12/20/17)  Place 2 cinnamon  sticks , 1 teaspoon whole cloves, 1 teaspoon  whole allspice in double thickness cheesecloth and tie with string to make a bag. Place 2 quarts apple cider and 1/2 cup packed brown sugar in slow cooker. Stir till sugar dissolves. Add spice bag. Place slices from one orange on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving.

 

Percolator Punch (12/19/17)  Pour 9 cups apple cider into percolator. Place 1/2 cup cinnamon red-hot candies in percolator basket. Cover and begin perking cycle. When cycle is complete, remove the basket and leave punch in the pot to keep warm.
Starkist Swiss Potato  Pie (12/18/17)   In a large bowl combine: 1 cup milk, 4 large eggs, beaten, 4 cups  frozen  Shredded Hash  brown potatoes , thawed, 2 cups shredded Swiss cheese,  1/2 to  1 cup green onions, including  tops,  1/2 cup sour cream, 1/2  cup chopped  green pepper (opt.)  1/4 to 1/2 teaspoon  garlic powder, One 6 oz. can solid white  tuna, drained and flaked. Pour into lightly greased deep 10 inch pie plate. Bake at 350 degrees one hour and 20 minutes or till golden and crusty. Let stand a few minutes before slicing into serving portions.
Better Than Store Bought Ranch Dressing (12/15/17)  Mix all together: 1 cup sour cream, 1 cup light mayonaise, 1/2 teaspoon garlic powder, 1/2 teaspoon  garlic powder,  1/2 teaspoon onion powder, 1/2 teaspoon  salt, 1/2 teaspoon pepper, 1 teaspoon  parsley flakes, 1/2 teaspoon dry dill, 1/4 cup milk. Refrigerate 1 hour before serving.  NOTE Can substitute 1 cup plain yogurt for the sour cream, if desired. Use more or less milk depending on how thick you like it.
Dave’s Bacon Roll Ups (12/14/17)  15 oz Cheese Whiz. Loaf of sandwich bread, cut off the crusts, 1 pound bacon cut in half. Take bread and rolling pin and flatten the bread. Spread with Cheese whiz on bread and then cut the bread in half. Roll the bread up in the same direction as cut ad use 1/2 piece bacon wrapped around each piece of bread. Broil 15 minutes or till crispy flip over in 15 minutes.

 

Cauliflower Salad (12/13/17)  Mix together: 1-2 heads cauliflower, broken into small pieces, 1/2 onion, chopped, small, 1-1/2 pound bacon, fried crisp, drained and crumbled, black olives, sliced.  Mix together :1/3 cup Parmesan cheese and 2 cups Miracle Whip. Mix well with the above vegetables.

 

Maple Cinnamon Applesauce (12/12/17)  Place 3 Gala or Honeycrisp apples, peeled, cored,  and cut into 2 inch chunks  and three Granny Smith apples, peeled , cored and cut into 2 inch chunks, 6 Tablespoons  maple syrup, 1 Tablespoon  cinnamon,  and 1 Tablespoon fresh lemon juice, in a heavy saucepan over medium heat for about 10 minutes  until apples are  slightly softened. Uncover and continue cooking, stirring occasionally to break up the large pieces for 7-10 minutes or until the apples are soft but there is still some texture. Adjust the seasonings with more syrup, cinnamon and lemon juice. Let cool before serving.
Maple Pecan Bars (12/11/17)  In a large bowl combine  3 cups flour, 3/4 cup confectioners sugar. Cut in 1-1/2 cups cold butter until crumbly. Press into  15 by 10  baking pan and Bake  350 degrees  for 12-15 minutes or until  edges are lightly browned.  Meanwhile  in a large saucepan combine: 1-1/2 cups brown sugar,  1 cup butter, cubed,  1/2 cup maple syrup,  2 Teaspoons  cinnamon, 1/4 teaspoon salt,. Bring to a boil. Cook and stir over low until butter is melted. Stir in  4 cups coarsely chopped pecans, 2 Tablespoons plus 1 teaspoon  heavy cream and  3/4 teaspoon vanilla. Remove from heat and spread over crust. Bake at 350  for 20-25 minutes or till bubbly. Cool and cut into bars.


Cranberry Relish (12/8/17)  Mix well: two 12 oz. packages fresh cranberries, 4 cups white sugar and 3/4 cup bourbon. Pour into baking pan. Cover.. Bake at 350 degrees for 1/2 hour.  Stir carefully and leave uncovered. Bake 1/2 hour more. Keeps a long time in the refrigerator.

Cherry Pecan Torte (12/7/17)  In a mixing bowl, beat 6 egg whites until foamy. Beat in  1/2 teaspoon cream of tartar. Gradually add 2 cups sugar, beating on high till stiff peaks form. Fold in 2 cups saltine crumbs, 3/4 cup chopped pecans and 2 teaspoons vanilla. Spread into greased 13 by 9 baking pan.  Bake at 350 degrees for 25 minutes. Cool completely, spread whipped cream over the top Spoon 1 can  cherry pie filling over the cream. Chill for at least 1 hour.
Turkey and “Dumplin” Soup (12/6/17)  Mix a dry package of Stove top  stuffing mix ( for chicken), 1/4  cup oil, and 2 eggs until blended. Refrigerate 10 minutes. Heat 3 Tablespoons Zesty Italian Dressing in Dutch oven or small stockpot. Add 1 onion, chopped, 3 carrots peeled and chopped, 3 Ribs celery, chopped and cook and stir 4 minutes or till crisp-tender. Stir in 4 cups chopped cooked turkey, 3- 14 oz. cans chicken broth and 2 cups water. Bring to a boil.  Roll stuffing mixture into 12 balls. Carefully add to soup with 1 sprig of rosemary. Cover, simmer on medium heat  15 minutes. Remove Rosemary and serve.

 

Cheesy Winter Vegetables Casserole (12/5/17)  In a   4 qt. slow  cooker  pkg. ( 1 pound 4 oz.) baby carrots , and  1 medium rib  celery cut into 1 inch pieces. In a small bowl combine can of condensed Cheddar cheese soup, 2 teaspoon Worcestershire sauce and 1/8 teaspoon ground red pepper. Mix well. Pour soup mixture over vegetables Stir gently to coat. Cover, cook on low for  6-7 hours. About 10 minutes before serving, stir in 1 cup frozen sweet peas, thawed and 4 oz. shredded American and Cheddar blended cheese. Cover and cook an additional 10 minutes.

Easy Pumpkin Muffin (12/4/17)  Mix a 15 oz. can pumpkin into dry box of spiced cake mix. Mix well. Fill 12-15 muffin cups and Bake at 350 degrees for about 16 minutes. Check as time varies.

Scalloped Potatoes and Spam (12/1/17)  Mix together in large bowl: 6 cups sliced potatoes,  one can cream of celery soup, 1 can cream of mushroom soup, 1 soup can of milk, 1/4 cup chopped onion, salt and pepper, 1-1/2 cups diced Spam. Pour into a greased  3-quart  casserole  dish. Bake at 375 degrees about 1-1/2 hours or till bubbly and potatoes are tender.

 

 

November 2017 Recipes

Easy Cheesy Microwaved Potatoes (11/27/17)  Place  3 Tablespoons  margarine in 2 qt. casserole. Microwave on high for 30-45 seconds or till melted. Blend in 3 tablespoons flour and 1 teaspoon salt. Gradually stir in 1 cup milk. Microwave on high 2 minutes. Stir. Microwave on high 3-4 minutes or till thickened, stirring once every minute. Stir in 1 cup shredded Cheddar and 1 cup grated Parmesan cheeses and 4 cups cubed, peeled potatoes. Cover and microwave on High for 15-20 minutes or till potatoes are tender, stirring twice during cooking.  Melt 1 tablespoon  margarine or butter and mix with 1 cup dry  bread crumbs / Sprinkle over potatoes.


Sausage- Pancake Muffins (11/21/17)  Heat oven to 350 degrees. Let 1 roll of refrigerated sugar cookie dough stand at room temperature 10 minutes to soften. Spray 12 regular size non-stick muffin cups sprayed.  Cook 1 cup of sausage until done and drain very well, or use one cup of refrigerated cooked sausage crumbles.  To the  cookie dough add 1/2 cup buttermilk, 2 eggs and  male extract, about 1-2 teaspoons, and beat with electric mixer, 1-2 minutes or till well blended. Batter will be slightly lumpy. Divide batter evenly among muffin cups. Top each with 1 Tablespoon sausage. Bake 20 to 30 minutes or till golden brown and toothpick inserted in center comes out clean. Loosen with tip of knife and gently remove muffin cups. Sprinkle with powdered sugar. Serve warm. Store remaining muffins tightly covered in refrigerator.

Peach Crumble (11/20/17)  Arrange two-29 cans sliced peaches, drained, in a 9 inch glass pie plate. Microwave on high 3 minutes. Combine 3/4 cup flour, 1/2 cup sugar, and 1/2 teaspoon cinnamon in a bowl. Cut in 1/2 cup butter or margarine until mixture is crumbly. Sprinkle over hot peaches. Microwave on high 2 minutes. Serve warm with ice cream.

Root Beer Pulled Pork (11/17/17)  Place 3 pound boneless Pork Loin in slow cooker. Pour 12 oz. root beer over the top. Cook on low for 7 hours, Drain off and discard root beer. Shred pork on board by pulling meat apart with two forks. Place pulled pork back in the crock pot and stir in 18 oz. barbecue sauce. Serve on buns with onions or cole slaw topping.

Hearty Hash (11/16/17)  In an electric skillet, melt 1/4 cup butter or margarine. Add 4 cups diced, cooked roast beef, 6 cups diced, peeled potatoes, 3/4 cup chopped onion, 1-1/2 cups beef broth, salt and pepper. Cover and simmer, stirring occasionally, until potatoes are tender, about 25 minutes. Thicken, if desired.

Cranberry Christmas Cake (11/15/17)  Preheat oven to 350 degrees. With a mixer, beat 3 eggs with 2 cups of sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add ¾ cup butter and 1 teaspoon vanilla; mix two more minutes. Stir in 2 cups all-purpose flour until just combined. Add 12 ounces fresh cranberries and stir to mix throughout.  Spread in a buttered 9×13 pan.  Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices
Crock Pot Veggies

Blueberry Lemon Cake (11/14/17)  In a small saucepan melt 1/4 cup butter, cubed. Stir in 1/2 cup sugar until dissolved. Add 1 teaspoon lemon peel. Pour into greased 8 inch square baking dish. Arrange 2 cups fresh or frozen blueberries in a single layer over the top. Set aside.  Prepare a 9 inch package yellow cake mix according to package directions. Stir in another 1 teaspoon lemon peel.  Carefully pour over the blueberries. Bake at 350 degrees for 30-35 minutes or till a toothpick inserted near the center of the cake comes out clean. Cool on wire rack and serve with ice cream, if desired.

 

Crock Pot Veggies 11/13/17)  In a 3/1/2  or 4 qt. slow cooker Combine  1 pound 4 oz. potato wedges, 16 oz. pkg. baby carrots,  and  1 medium rib celery, cut into 1 inch pieces. In a small bowl. Combine can condensed  Cheddar cheese  soup,  2 teaspoons Worcester sauce, 1/8 teaspoon  ground red pepper. Mix well. pour soup mixture over vegetables. Stir gently to coat. Cover and cook on low for 6-7 hours. About 10 minutes before serving, gently stir in thawed 1 cup frozen peas, thawed and 1 cup shredded Cheddar and American cheese blend. Cover and cook an additional 10 minutes until carrots are tender.  Worcestershire sauce  and  red pepper and pour  over
Cheddar Bacon-Garlic Monkey Bread (11/10/17) Heat oven to 350 degrees. Cut half of a package of cheddar cheese into 32 small cubes and shred the remainder of the 8 oz package of cheddar cheese.  Mix 3 Tablespoons butter, melted, 2 cloves garlic, minced and 1 Tablespoon chopped parsley until blended. Drizzle 1 Tablespoon of the butter mixture onto the bottom of a 9 inch round pan, sprayed with cooking spray.  Cut 4 slices bacon into 8 pieces each and cook. Take a can of refrigerated big buttermilk biscuits and quarter each biscuit. Place in each quarter 1 cube of cheese and 1 piece of the cooked bacon. Press dough around cheese and bacon until completely enclosed. Place in prepared pan. Sprinkle with remaining cheese and drizzle with remaining butter mixture. Bake 35 minutes or until golden brown. Cool 10 minutes before removing from pan to serve.

Lemon Tea Cookies – Thumbprints (11/9/17)  Combine 1-2/3 cup flour, 1/3 cup powdered sugar, 1 cup margarine or butter, softened and 1 teaspoon vanilla. Blend well. Cover with plastic wrap. Refrigerate 30 minutes for easier handling. Shape dough into 1 inch balls, place 2 inches apart on ungreased cookie sheets. With thumb make imprint in center of each cookie. Bake at 350 degrees for 8-10 minutes until light brown. Immediately remove from cookie sheet and cool completely.  In medium saucepan combine:1 egg beaten, 2/3 cup sugar, 2-3 teaspoons  grated lemon peel, 1 teaspoon cornstarch ,  1/4 teaspoon salt,  3 tablespoons lemon juice, 2 Tablespoon  margarine or butter. Cook over low heat until smooth and thickened, stirring constantly. Spoon 1/4 teaspoon filling into center of each cooled cookie. Sprinkle with a little bit of powdered sugar or coconut. 3 doz. cookies.

Mushroom Chicken with Wild Rice (11/8/17)  Preheat oven to 375 degrees. Spread 2 packages ready to serve long grain and wild rice in a greased 13 by 9 baking dish. Place 6 boneless skinless chicken breast halves over the rice. In a small bowl, whisk one can condensed cream of mushroom soup, undiluted, 1 cup sour cream, 1/2 cup water, and 2 Tablespoons sherry or chicken broth until blended. Stir in 7 oz. can mushroom stems and pieces. Pour over chicken.  Bake, covered 30 minutes.  Sprinkle 1/2 cup grated Parmesan cheese over top and. Bake uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted reads 165 degrees.

 

Pork Ribs and Kraut (11/7/17)  Place 2 pounds country style  pork ribs in 9 by 13 baking dish. Cover with drained 16 oz. bag sauerkraut. Sprinkle with 1/4 cup packed brown sugar. Pour a can of French onion soup over all. Cover and bake at 350 degrees for 3-4 hours or until ribs are tender.
Layered Lemon Pie (11/6/17)  In a small bowl Beat 8 oz. cream cheese and 1/2 cup sugar until smooth. Beat 1/2  15 oz. can lemon pie filling. Fold in 8 oz. carton of Frozen whipped topping, thawed. Spoon into 9 inch graham cracker crust. Spread remaining half of the can of lemon pie filling over the cream cheese layer. Refrigerate for 15 minutes or till serving.’

Homemade Cherry Pie Filling (11/3/17)  In a large saucepan, combine 2/3 cups sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Add 4 cups fresh tart cherries, pitted, 1-1/2 cups water, 2 Tablespoons lemon juice.  Cook and stir 2 minutes or till thickened. Remove from heat and stir in food coloring, if desired.

Impossible Pumpkin Pie (11/2/17)  Heat oven to 350 degrees. Grease pie place 9 inch or 10 inch.

Beat together until smooth:3/4 cup sugar, 1/2 cup Bisquick baking mix, 2 Tablespoons margarine or butter, 13 oz. can evaporated  milk, 2 eggs, 16 oz. can pumpkin, 2 teaspoons pumpkin pie spice, 2 teaspoons vanilla.. Pour into pie place and bake until knife inserted in center comes out clean 50-55 minutes.
Fluffy Cran-Raspberry Salad (11/1/17)  Microwave 2 cups frozen raspberries on hi 1 minute or just until thawed. Add 1 pkg. dry vanilla instant pudding, and 1/2 cup cranberry juice. Stir. Add 1 can whole berry cranberry sauce and mix until blended. Gently stir in 8 oz. tub Cool Whip then 1-1/2 cups miniature marshmallows. (This can be refrigerated up to 2 days but if you are not using it soon, wait and stir in the marshmallows just before serving.

 

 

 

October 2017 Recipes

Tasty Reuben Soup (10/31/17)  In a large saucepan, combine:4 cans (14.5 oz.) chicken broth, 4 cups shredded cabbage, 1 pound fully cooked kielbasa, halved and  cut into 1 inch slices. 1/2 cup chopped onion, 1 teaspoon caraway seeds, 1/4 teaspoon garlic powder.  Cook until cabbage is tender. Meanwhile cook 2 cups medium noodles and when the soup is done, stir noodles into the soup. Sprinkle with 1 cup shredded Swiss cheese.


Cheeseburger Casserole (10/30/17)
  Mix together: 1 pound ground beef browned and well drained 1 can green beans and 1 can nacho cheese sauce, on the bottom of a greased 9 by 13 casserole pan. Sprinkle on the top a 16 oz. bag frozen French fries. Bake at 375 degrees for 40-50 minutes until bubbly and fries are cooked and browned.

Chocolate Toffee- Peanut Butter Crunch Bars (10/27/17)  Spray a 15 by 10 inch pan with  sides with  A cooking spray. Line bottom of the pan with Parchment Paper. Finely chop 1/2 cup of peanuts and set aside.  Break up one roll of refrigerated sugar cookie dough and with floured fingers press dough evenly in bottom of pan. In a small microwave bowl microwave 1 cup crunchy peanut butter for 15-20 seconds until slightly melted. Spread over the dough. Sprinkle with 2 cups salted peanuts and 1-1/4 cups toffee bits. Bake 20-25 minutes at 350 degrees or until edges are golden brown. Sprinkle 2 cups semi sweet chocolate chips over the top and bake 1 minute or till chips   soften. Spread over the bars. Sprinkle with the reserved, finely chopped peanuts. Cool 30 minutes in the pan and refrigerate about 25 minutes or till chocolate is set.


Beef and Cheddar Biscuits (10/26/17)  Brown and drain well, 1 pound ground beef  Stir in  1 Tablespoon  barbecue sauce, set aside. Take 2 (4-1/2 oz.) tubes refrigerated biscuits and place one each in greased muffin cup, pressing firmly into the bottom and up sides of each cup. Spoon beef mixture over the biscuits. Sprinkle with 1 cup shredded Cheddar cheese. Bake at 350 for 15-18 minutes or till cheese is melted and biscuits are done.

Mock Caesar Salad (10/25/17)  In a medium bowl, Whisk together: 2 Tablespoons Mayonnaise , 2 teaspoons grated Parmesan Cheese, 1-1/2  teaspoon red wine vinegar, 1/2 teaspoon garlic powder, and 1/2 teaspoon lemon juice. In a large bowl toss 4 cups torn romaine lettuce with the dressing.  Sprinkle with croutons and 2 Tablespoons shredded Parmesan cheese.

Triple Layered Chocolate Pie (10/24/17)  Finely crush 24 Oreo cookies and mix with 1/4 cup butter or margarine, melted. Press onto the bottom and up the sides of a 9 inch pie plate. Beat two packages (3.9 oz.) each chocolate Instant puddings with 2 cups cold milk with a whisk 2 minutes. Spoon 1-1/2 cups pudding into crust and stir 1/2 of a 8 oz. tub whipped topping, thawed into remaining pudding. Spread over pudding layer in crust. Chop 8 Oreo cookies and stir into remaining Cool whip. Spread over pie. Refrigerate.


Pea Soup (10/23/17)
  In a soup kettle or Dutch Oven coated with cooking spray, cook 2 celery ribs, thinly sliced,  1 medium onion, chopped, until tender. Stir in 16 oz. package split peas and 6 cups water. Bring to a boil, reduce heat, cover and simmer 25 minutes. Stir in 1 pound  smoked kielbasa, halved and sliced, 4 medium carrots , thinly sliced, 2 medium potatoes, peeled and cubed, 1 Tablespoon minced parsley, 1 teaspoon basil, salt and pepper and 3 cups water. Return to boil, reduce heat, cover and simmer for 20-15 minutes or till peas and vegetables are tender.

Gingerbread Bars (10/20/17)  Heat oven to 350 degrees. Combine 3-1/4 cups flour,2/3 cup sugar, 1/2 cup margarine, softened, 1 cup water, 2/3 cup light molasses, 2 eggs, 2 teaspoon  baking soda, 2 teaspoon pumpkin pie spice. Beat at medium speed, scraping bowl often until well mixed. Pour into greased 15 by 10 greased jelly roll pan. Bake 18-20 minutes or till tooth pick inserted in center comes out clean, Cool completely.  Frost with powder sugar frosting.

Sausage and Cheese Muffins (10/19/17)  In a skillet over medium heat cook 1 pound bulk  hot (or mild) pork sausage until no longer pink. Drain well. In a bowl combine 1 can condensed cheddar cheese soup, undiluted, 1/2 cup milk 2 or 3 teaspoons sage and sausage.  Stir in 3 cups biscuit baking mix just till moistened. Fill 2 dozen greased muffin cups two-thirds full. Bake at 400 degrees for 15-20 minutes or till muffins test done.

Crunch and Munch Buttery Popcorn (10/18/17)  Spread 8 cups popped microwave popcorn and 1/4 cup Spanish peanuts on a baking sheet and keep warm in the oven set to 300 degrees . No need to preheat the oven. Melt 1/2 cup (one stick) butter in medium saucepan over low heat. Add 1/2 cup sugar, 1/4 cup light corn syrup, stirring occasionally. Pop a candy thermometer into the mixture and watch closely. When the thermometer reaches 300 degrees pour over the warm popcorn and nuts. Stir well so the candy coats the popcorn.  Put the popcorn back into the oven for 5 minutes, then stir again to coat the popcorn. Repeat, if necessary, to completely coat all the popcorn.  Pour coated popcorn and nut onto wax paper. When cool break the chunks into bite size pieces and store in covered container.


Strawberry Teriyaki Glazed Salmon (10/17/17)  Preheat broiler. In a small saucepan, combine 1/4 cup seedless strawberry jam, 2 Tablespoons  soy sauce, 1 garlic clove, minced, 1/2 ginger. Cook and stir until mixture comes to a boil. Reduce heat, simmer uncovered, 6-8 minutes or until mixture is reduced by half. Sprinkle 4 salmon fillets with salt and pepper. Place in an ungreased 15 by 10 baking pan. Broil 4-6 inches from heat 8-10 minutes or till fish begins to flake easily with a fork, brushing with 2 Tablespoons jam mixture during the last 2 minutes of cooking. Just before serving brush with remaining jam mixture.

Pumpkin Fluff Dip (10/16/17)  Mix  a 15 oz. can pumpkin, one (3.4 oz.) Vanilla Instant  pudding mix, and 1 teaspoon pumpkin pie spice in a large bowl with whisk until well blended. Stir in an 8 oz. tub of Cool Whip. Refrigerate one hour. Serve with crackers.


Caramel Pear Crisp (10/13/17)  Heat oven to 375 degrees.  Mix 1/4 cup quick cooking oats, 3 tablespoons brown sugar. Cut in 2 tablespoons cold butter and cut in the butter with pastry blender until mixture resembles coarse crumbs. Stir 15 Nilla wafers coarsely crushed about 2/3 cup. Place 4 large pears, peeled, cut into 1/2 inch slices into 1-1/2 qt. casserole. Top with crumb mixture. Bake 35 to 40 minutes or till pears are tender and topping is golden brown. Cool 15 minutes. Meanwhile microwave 12 caramels and 1 Tablespoon milk in small microwaveable bowl until caramels are completely melted, stirring after 1 minute. Drizzle caramel sauce over dessert just before serving. Top with Cool Whip.

Salisbury Steak (10/12/17)  Mix together: 1-1/2 pounds ground beef, 6 oz package stove top stuffing mix for chicken, 1 onion, finely chopped, 1 egg, and 1 cup water. Shape into 6, 3/4 inch oval patties. Heat 1 Tablespoons oil, add patties, reduce heat and cook until done. Mix 12 oz. jar gravy with 1/2 cup water and pour over patties. Bring to a boil. Simmer on low 5 minutes. Serve with mashed potatoes.
Apple Pie Bars (10/11/17)  Beat together  8 oz. cream cheese softened and 1 cup butter softened until blended. Gradually add 3 cups flour, mixing on low speed after each addition until blended. Shape into two balls.  Place one ball on large lightly floured sheet of wax paper.  Flaten slightly and cover with second floured sheet of wax paper. Roll out dough to 15 by 10 rectangle. Spray 15 by 10 pan. Remove the top sheet of the wax paper and flip the dough onto the baking sheet.  Toss together 10 Granny Smith apples peeled and sliced (about 9 cups) with 1-1/4 cups sugar and 1 teaspoon cinnamon.  Spread on the bottom crust.  Repeat rolling out the second ball of dough as you did with the first and place over the apples. Pinch the crust and seal in the apples and make several slits in the crust. Bake at 400 degrees 35-40 minutes until golden brown.

Nutty Blue Cheese Vegetable Dip (10/10/17)  In a medium bowl combine:1 cup mayonnaise or salad dressing, 1- 8oz. container sour cream, 1/4 cup (one oz.) blue cheese, crumbled, 1 Tablespoon  finely chopped onion, 2 teaspoons  instant bouillon, Mix well, stir in 1/2 cup coarsely chopped walnuts (if desired).  Cover and chill.  Stir before serving.

 

KFC Cole Slaw (10/9/17)  In a large bowl, mix together ½ cup mayonnaise,1/3 cup sugar, 1/4 cup buttermilk, 2 ½ tablespoons lemon juice, 1 ½ tablespoons white vinegar, ½ teaspoon salt and 1/8 teaspoon pepper until smooth.  Stir in the 8 cups finely chopped cabbage, ¼ cup shredded carrots and 2 Tablespoons minced onion and mix to combine.  Refrigerate covered for 2 hours or so and Enjoy!

Deep Fried Cherry Pie (10/6/17)  In a small bowl combine: 1 cup flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt. Cut in 2 Tablespoons shortening until mixture resembles coarse crumbs. Stir in 1/3 cup boiling water just until moistened. Turn on to a lightly floured surface and knead 8-10 times. Divide dough into four portions, roll each into an 8 inch circle. Place 1/4 cup cherry pie filling in the center of each circle. Fold dough over filling and secure with toothpicks.  In an electric skillet, heat 1 inch oil to 375 degrees. Fry pies, folded side down in oil for 2-3 minutes or till lightly browned. Turn and fry the other side 2-3 minutes longer. Drain on paper towels. Remove toothpicks and serve with syrup or whipped cream.

Heath Bar Dip (10/5/17)  Mix together: 8 oz. softened cream cheese, 1/4 cup brown sugar, 1/4 cup powdered sugar, 1 teaspoon vanilla, and one crushed Heath bar. Mix up and use as dip for fruit or dip with graham crackers.

Beef Stir Fry (10/4/17)  In a bowl combine 2  Tablespoons cornstarch, 2 teaspoons sugar, 6 Tablespoons soy sauce, and 1/4 cup either white wine , apple juice, or water, stir till smooth. Add 1 pound boneless beef round steak, cut into thin strips and toss to coat. Set aside. In a large skillet stir fry: 3 cups broccoli, 2 medium carrots, thinly sliced, 6 oz. package frozen pea pods, thawed, 2 Tablespoons chopped onion in 1 Tablespoon oil for 1 minute. Stir in an 8 oz. can water chestnuts, undrained. Cover and simmer for 4 minutes. Remove and keep warm. In the same skillet stir fry beef in 1 tablespoon oil until meat reaches desired doneness. Return vegetables to the pan, toss and serve over rice.

 

Cranberry Fluff (10/3/17)  In a medium saucepan combine 1- 1/4  cups sugar, 1/4 cup cornstarch, mix well. Add 1 cup water and blend well. Stir in 3 cups cranberries fresh or frozen and cook on medium- high heat until cranberries pop and mixture boils and thickens. Boil 1 minute. Cool and refrigerate 2 hours or till chilled. Fold 1 cup whipping cream whipped or cool whip, about 2 cups. Store in refrigerator.
Kathy’s Squash (10/2/17)  Two medium acorn squash cut in half crosswise.  Scoop out seeds.  Place cut side down on sprayed baking sheet with sides. Bake at 425 degrees for 20-25 minutes. Turn squash side up and prick all over with a fork. Melt two tablespoons of butter over the squash and sprinkle with 2 Tablespoons brown sugar. Season with salt and pepper and mix it up. Bake about 25-30 minutes longer.

 

September 2017 Recipes

Apple Custard Coffee Cake (9/29/17)  In a bowl combine 2 cups biscuit/ baking mix with 1/4 cup sugar, 3/4 cup milk, 1 teaspoon vanilla and mix well. Stir in 1 cup chopped pecans. Pour into greased 9 inch baking dish. Toss 2 medium tart apples, peeled and chopped, with 1/4 cup sugar and  1/2 teaspoon cinnamon. Sprinkle over batter. In a bowl combine 3 eggs, and 1 cup cream and 1/2 cup sugar. Pour over apples. Sprinkle with 1/4 teaspoon cinnamon. Bake uncovered at 350 degrees for 40-45 minutes or till knife inserted in the middle comes out clean. Serve warm and refrigerate left overs.

French Green Beans (9/28/17)  Cook a package of frozen French style green beans, according to package directions. ( 9 Oz.) Drain. Add small jar sliced mushrooms, drained and keep warm on the stove. Meanwhile mix together 3 tablespoons butter or margarine, melted with 1/4 teaspoon rosemary, and 1/4 teaspoon basil. Drizzle over bean mixture and toss to coat.   Sprinkle with slivered almonds.

Pepperoni Pizza-licious Dip (9/27/17)  Mix together: 1 tub (8 oz.) cream cheese spread, 1/2 cup pizza sauce, 1/2 cup Italian 5 cheese blend, 1/2 cup chopped pepperoni, 1/3 cup chopped red pepper, 1/3 cup chopped green pepper. Serve as a dip.
Turtle Pumpkin Pie (9/26/17) One premade graham Cracker crust.  Pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup pecan pieces. Beat together: 1 cup cold milk, 2 pkgs. instant vanilla pudding, 1 cup canned pumpkin, 1 teaspoon cinnamon,1/2 teaspoon nutmeg Until blended. Stir in 1 and 1/2 cups cool Whip topping. Spread into the crust. Refrigerate at least 1 hour. Just before serving top with remaining cool whip and drizzle with 2 Tablespoons caramel and top with pecans.

Slow Cooked Wild Rice Pilaf (9/25/17)  Spray 4-6 quart slow cooker with non stick cooking spray. Rinse 1-1/2 cups uncooked wild rice with cold water. Place in sprayed slow cooker. Add 1/2 cup sliced green onions, a small jar of  sliced mushrooms, drained, 1 garlic clove, minced, 3/4  teaspoon salt, 14 oz can chicken broth, 2 cups water. Cover and cook on high for  3-4 hours. Add 1/2 cup dried cherries (opt) 3/4 teaspoon thyme, and 1/4 teaspoon nutmeg. Mix gently and cook on low setting for 30-60 minutes or till rice is open and tender.

Lemon Meringue Dessert (9/22/17)  Mix  1/4 cup sugar and 2 Tablespoons corn starch in medium sauce pan. Gradually stir in 2-1/2 cups water until blended. Bring to a boil on medium heat; cook 8 minutes, stirring constantly. Remove from heat and add 2 packages (3 oz. each) gelatin and 2 teaspoons zest. Stir till gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.  Meanwhile microwave 2 cups miniature marshmallows and 1/4 cup milk on high until marshmallows are completely melted and mixture is well blended. Stir in 1 teaspoon vanilla. Cool 5 minutes.  Blend in 1 cup sour cream. Pour into a 9 inch square pan coated with cooking spray. Refrigerate until ready to use.  Spoon gelatin mixture gently over marshmallow layer in the pan. Refrigerate 2 hours or until firm. Sprinkle with graham cracker crumbs. Unmold dessert onto serving plate just before serving.

Apple Upsidedown Cake (9/21/17)  Place 1/4 cup butter , cubed in round baking pan. Heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle 1/4 cup brown sugar and 1 Tablespoon ginger onto top of pan. Arrange 2 large apples, peeled and cut into 1/8 inch slices over the brown sugar mixture.  For batter: In a large bowl beat 1/4 cup  butter and  2/3 cup packed brown sugar until blended. Add 2 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. In another bowl, whisk 1-1/2 cups flour, 2 teaspoon baking powder, 1 teaspoon ginger, 1/4 teaspoon salt. Add to creamed mixture alternately with 1/2 cup milk. Spoon over apples. Bake at 375 degrees oven for 30-35 minutes until toothpick inserted in center until it comes clean. Cool 10 minutes before inverting onto serving plate.

Sweet BBQ Pork Chops (8/20/17)  In a skillet , heat 1 Tablespoon oil. Brown 4 boneless pork loin chops. In a small bowl combine: 1/4 cup packed brown sugar, 1/4 cup chopped onion, 1/4 cup ketchup, 1/4 cup Bar B q  sauce and 1/4 cup French dressing and 1/4 cup honey. Mix and pour over chops. Bring to a boil, reduce heat, simmer, covered 4-5 minutes or till reaches 145 degrees. Let stand 5 minutes before serving.

Philly Cheese Steak Sloppy Joes (9/19/17)  INGREDIENTS:  1 pound lean ground beef; 2 tablespoons butter; 1 small yellow onion, diced; 1 small green bell pepper, diced; 8 ounces brown mushrooms minced; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; ½ teaspoon Kosher salt; ½ teaspoon fresh ground black pepper; 1 tablespoon cornstarch; 1 cup beef broth; 8 ounces Provolone Cheese Slices, chopped (use 6 oz. if you don’t want it very cheesy); 6 brioche hamburger buns.  DIRECTIONS:  Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.  Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.  Remove the beef (you can leave the fat) and add the butter and the onions, bell peppers and mushrooms.  Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.  Add the beef back into the pan.  In a small cup mix the beef broth and cornstarch together.  Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.  Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.  Turn off the heat, add in the provolone cheese.  Serve on toasted brioche buns.

Strawberry Sorbet Sensation (9/18/17)  Line an 8 by 4 loaf pan with foil. Spread 2 cups, Strawberry, softened if necessary, into the bottom of the loaf pan. Place in freezer 15 minutes.  In a small bowl whisk 1 cup cold fat free milk and  1 package(1 oz.) sugar-free instant vanilla pudding mix after mixed  let stand 2 minutes or till soft set.  Reserve 1/2 cup reduced fat whipped topping, thawed, from an 8 oz. carton.  Fold remaining whipped topping   into the pudding mixture and spread over the sorbet. Freeze, covered 4 hours or overnight. Remove from freezer 10-15 minutes before serving. Serve with sliced strawberries.

15-Minute Chow Mein (9/15/17)  INGREDIENTS:  4 packages ramen noodles*, 2 tablespoons olive oil, 1/2 small onion, diced, 10 oz. shredded cabbage, salt & pepper, to taste, 1 1/2 teaspoon ground ginger {or grate in a little fresh ginger}, 2 teaspoons sugar, 1 teaspoon granulated garlic, 1/4 cup soy sauce, 2 teaspoons sesame oil.  DIRECTIONS:  Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.  In a large skillet, heat olive oil over medium high heat. Sauté onion, cabbage, salt, pepper, ginger together until tender. Toss together with cooked noodles, sugar, garlic, soy sauce and sesame oil until heated through.  Serve hot.  *You are welcome to use fresh ramen or yakisoba noodles in place of the cheap ramen.

 

Easy Crescent Taco Bake (9/14/17)  Heat oven to 375 degrees. Unroll 1 can 8 oz. refrigerated dinner rolls and separate into 8 triangles. Place in ungreased 9 inch square pan or 10 inch pie pan and press over bottom and up sides to form crust.  In a 10 inch skillet cook 1 pound lean ground beef for 10 minutes, stirring occasionally until fully cooked. Drain. Stir in 3/4 cup chunky salsa and 2 tablespoons taco mix from a 1 oz. package. Simmer 5 minutes. Spoon meat mixture in crescent lined pan and sprinkle with 1 cup shredded Cheddar cheese. Bake 14-17 minutes or till crust is deep golden brown and cheese is melted. Serve topped with lettuce or tomato if desired.

 

Garlic Bread Spirals (9/13/17)  In a small bowl mix 1/2 cup melted butter, 2 green onions, finely chopped, 3 Tablespoons grated Parmesan cheese,  2 Tablespoons parsley , 3 garlic cloves, minced. Unroll  a 11 oz tube  of refrigerated crusty  French loaf. Spread butter mixture to within 1/2 inch of edges. Roll up jelly roll style, staring with the long side. Cut into 12 slices and place in greased muffin cups, cut side down. Bake at 400 degrees for 10-12 minutes or till golden brown. Serve warm.

 

Chicken Cheese Soup (9/12/17)  In a Dutch Oven combine: 4 cups  cubed cooked chicken breast, 3-1/2 cups water. 2 cans condensed cream of chicken soup, undiluted, 16 oz. package frozen mixed vegetables, thawed, 1 can 14-1/2 oz. diced potatoes, drained. Bring to a boil. Reduced heat and simmer for 8-10 minutes or till vegetables are tender. Stir in 16 oz  process cheese (Velveeta) cubed  just until melted, do not boil.

 

A New Kind of Green Bean Casserole (9/11/17)  Heat oven to 350 degrees.  Cook 1-1/2 pounds fresh green beans in boiling water till crisp tender. Rinse with cold water and drain. Cook 3 slices bacon, chopped in the same pan until crisp. Remove and drain on paper towel. Discard all but 2 Tablespoons drippings from skillet and add 1/2 cup finely chopped onions and cook until tender. Stir in 2 tablespoons flour and gradually stir in 1-1/2 cups milk until well blended. Cook and stir until thick. Stir in 8 oz. shredded shredded cheese and stir until melted. Stir in beans and bacon. Spoon into 1-1/2 qt. casserole sprayed with cooking spray. Top with 8 butter crackers, crushed and Bake 25 minutes or till fully heated.

Chicken Taco Cups (9/8/17)  Sprinkle 1 pound boneless Chicken breasts cut into 1 inch pieces, with 1 envelope reduced sodium taco seasoning. In a large skillet, coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or till meat is no longer pink. Transfer chicken to a food processor, cover and process until chopped. In a large bowl, combine the chicken, 1 small onion, chopped, 1/2 jar salsa and 1 cup shredded cheddar cheese. Press 36 wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375 degrees for 5 minutes or till lightly browned. Spoon rounded Tablespoons of chicken mixture into cups. Top with remaining 1/2 jar salsa and 1 more cup cheese. Bake 15 minutes longer or till heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

Mini Sweet Potato Casserole (9/7/17)  Place 1 sweet potato in a saucepan cover, bring to boil, reduce heat simmer until tender. Drain.  When cool enough to handle, peel, place in bowl and mash. Stir in 1 Tablespoon butter melted, 1 Tablespoon raisins, 1/2 teaspoon grated orange peel dash of salt, 1/8 teaspoon cinnamon and dash of nutmeg. Transfer to a greased baking dish. Toss 2 Tablespoon coconut with 1 Tablespoon melted butter or margarine. Sprinkle over the top. Bake uncovered at 350 degrees for 25-30 minutes until golden brown.

Toffee Top Cheesecake Bars (9/6/17)  Heat oven to 350 degrees. Combine 1-1/4  cup flour,  1 cup powdered sugar,  1/2 cup unsweetened  cocoa powder, 1/4 teaspoon baking soda in medium bowl. Cut in 3/4 cup butter or margarine (1-1/2 sticks) until mixture is crumbly. Press into bottom of ungreased 13 by 9 baking pan. Bake 15 minutes.  Beat 8 oz. package cream cheese, softened, until fluffy.  Add can of sweetened condensed milk (not evaporated), 2 eggs, and 1 teaspoon vanilla. Beat until smooth. Add 1 cup English toffee bits. Pour mixture over hot crust. Bake 25 minutes or till set and edges just begin to brown. Remove from oven. Cool 15 min.  Sprinkle 3/4 cup English Toffee bits evenly over top. Cool completely and refrigerate leftovers.


Sweet Potato Casserole (9/5/17)
   Place a medium sweet potato in a sauce pan with water and boil until tender.  Drain. When cool enough peel.  Place in a bowl, mash. Stir in 1 Tablespoon butter or margarine, 1 Tablespoon raisins, 1/2 teaspoon grated orange peel or zest, salt, 1/8 teaspoon ginger and dash of nutmeg.  Transfer to a greased 1-1/2 cup baking dish.  Toss 2 Tablespoon coconut with 1 Tablespoon butter, melted, and sprinkle over the top. Bake, uncovered 350 degrees. Bake uncovered at 350 degrees for 24-30 minutes until golden brown.

Festive Ham N Cheese (9/1/17)  In a mixing bowl beat 2 packages (8 oz each) cream cheese , softened, 1/2 cup sour cream, 2 tablespoons  dry onion soup mix until smooth. Stir in 1 cup chopped fully cooked ham and 1 cup shredded cheese. Form into a ball or spoon into plastic wrap lined mold Sprinkle parsley on top.

 

August 2017 Recipes

Microwave Cherry Crisp (8/31/17)  Spoon  1 (21 oz.) can cherry pie filling into a greased 9 inch pie filling into a greased 9 inch pie plate. In a bowl combine 3/4 cup packed brown sugar, 2/3 cup quick cooking oats and 1/3 cup flour. Cut in 1/4 cup butter or margarine until crumbly. Sprinkle over filling. Microwave on high for 12-14 minutes. Serve warm with ice cream if desired.

Classic Hamburger Casserole  (8/29/17)  In a skillet, brown 1 pound ground beef, drain well. Stir in 9 oz. package frozen cut green beans, thawed, 1 can condensed tomato soup, 1/4 cup water, 1/2 teaspoon seasoned salt, dash of pepper. Pour into 1-1/2 qt. casserole.  In medium bowl combine 2 cups hot mashed potatoes and 2/3 cup French Fried Onions. Spoon   potato mixture in mounds around the edge of casserole. Bake, uncovered at 350 degrees for 25 minutes or till heated through. Top potatoes with 1/2 cup shredded Cheddar cheese and more French Fried onions.  Return to oven for 5 minutes until onions are golden brown.
Caramel Peanut Crunch (8/28/17)  In a  large greased bowl combine: 4 cups popped popcorn, 1 cup dry roasted peanuts, 1 cup chow mein noodle and 1/2 cup raisins and set aside. In a large saucepan combine 1 cup sugar, 3/4 cup butter, cubed, 1/2 cup light corn syrup and 2 Tablespoons water. Cook over medium heat, stirring occasionally   until mixture reaches 270 degrees, soft crack stage on a candy thermometer. Remove from heat and stir in 1 teaspoon cinnamon. Remove.  Pour over popcorn mixture and stir until evenly coated. Immediately pour into greased 15 by 10 inch pan.  When cooked enough to handle break into pieces and store in airtight containers.

 

Slow Cooker Chicken Tortilla Soup (8/25/17)  Place 4 boneless skinless chicken thighs  or other chicken parts in a slow cooker. Add 1 can 10 oz. diced tomatoes and green chiles, undrained, 2 carrots, thinly sliced, 1 onion chopped 1 teaspoon chili powder, 1 teaspoon  cumin and two 14.5 cans chicken broth. Cover, cook on low 4-5 hours or high 2-3 hours.  Use slotted spoon to remove chicken from cooker and cool slightly. Coarsely chop chicken, return to soup. Stir. Crush 4 cups tortilla chips and place in bowls Ladle soup into bowls and top with Mexican cheese.

 

Orange Juice Salad (8/24/17)  Dissolve 6 oz. package orange gelatin into 2 cups hot water. Stir in 8 oz package miniature marshmallows and stir until they melt. Add 1-1/2 cups orange juice and cool to room temperature. Add 1 cup sour cream and blend well. Pour into square baking dish.


Lemon Zucchini Cookies (8/23/17)
Mix in order: 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon lemon zest, 3/4 cup oleo, 3/4 cup sugar, 1 egg, 1 cup zucchini, unpeeled and shredded. Mix well. Drop by teaspoonful on greased cookie sheet. Bake at 375 degrees for 15-20 minutes. While warm drizzle with lemon frosting which is made by mixing 1 cup powdered sugar with 1-1/2  Tablespoon lemon juice.

 

Chuck Wagon Beans (8/22/17)  Fry 1/4 pound bacon, drain fat and set aside. Fry 1-1/2 pounds bacon, 1-1/2 cups onion, chopped, 1/2 cup celery, chopped, until no longer pink. Dissolve 1 beef bouillon cube and 1/3 cup boiling water, add to meat mixture along with: 1 clove garlic, 3/4 cup catsup, 1-1/2 Tablespoons ,mustard, salt and pepper, and a 29 oz. can molasses style baked beans. Mix all ingredients and Bake at 375 degrees for 1 hour 15 minutes, Crumble bacon over the top.

 

Sticky Asian Chicken (8/21/17)  In a large skillet heat a little oil and brown about 1-1/2 pounds chicken thighs or other parts of chicken.  In a small bowl mix together: 1/3 cup soy sauce, 1/3 cup  white wine or chicken broth, 3 Tablespoons sugar, 3 garlic cloves, minced. Pour over chicken, bring to a boil, reduce heat and simmer covered until a thermometer reads 170 degree or the chicken is done. Remove chicken and keep warm. In a small bowl mix 1 Tablespoon cornstarch and 3 tablespoons water and stir into the juices in the pan. Bring to a boil stirring constantly, cook and stir until thickened. Serve over the chicken.

 

Heavenly  Applesauce (8/18/17)  In a slow cooker combine 5 pounds of apples, peeled and sliced,  3/4 cup brown sugar, 2/3 cup unsweetened apple juice, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice. Cook, covered on low 6-8 hours or till apples are soft. Add 1 tablespoon vanilla and stir to break up apples. Serve warm or cold.

 

SPAM Pasta Toss (8/17/17)  Cook 12 oz. spaghetti according to package directions, drain. In a large skillet saute 2 cups cubed Spam or ham until browned. Add 2 minced garlic cloves and cook a minute longer. Stir in spaghetti, 3 cups thawed frozen peas and 2 Tablespoons minced parsley. Heat through. Stir in 1/4 cup grated Parmesan cheese.

 

Chewy Caramel Bars (8/16/17)  In a large bowl, beat 1 package yellow cake mix, one 5 oz. can evaporated milk and 1/4 cup butter, melted. Batter will be thick. Stir in 1/2 cup chopped nuts. Press half of the mixture into a 13 by 9 baking pan coated with cooking spray. Bake at 350 degrees for 10-12 minutes or till set. Place 36 Rolo candies, halved, cut-side down over crust. Drop remaining batter by Tablespoons over the top. Bake 25-30 minutes longer or till golden brown. Cool on a wire rack and cut into bars.

Skillet Shepherd’s Pie (8/15/17)  In a large  ovenproof  skillet, cook 1-1/2 pound ground beef, 1 medium chopped onion and 2 garlic cloves, minced  until meat is no longer pink. Drain well. Stir in 1/2 cup water and 1 envelop taco seasoning. Heat through and stir in 1 cup shredded cheddar cheese or a cheese of your choice.   Combine 3 cups of refrigerated or leftover mashed potatoes and warm them. Add 1 cup shredded cheese. Spread over beef and broil 4-6 inches from the heat for 5-6 minutes or till golden brown.

 

Frozen Strawberry Pie (8/14/17)  In a large mixing bowl: beat an 8 oz. cream cheese until smooth. Gradually beat in a 6 oz. frozen pink lemonade concentrate thawed. Mash a 20 oz package unsweetened strawberries and add to the cream cheese mixture and mix well. Fold in a 12 oz carton Cool Whip and spoon into a graham cracker crust. Freeze until firm. Remove from freezer 10 minutes before serving. Can garnish with a few strawberries.

 

Pork Chop Casserole  (8/11/17)  Place 8 medium potatoes, sliced in bottom of casserole and cover with 1 small package frozen , mixed vegetables and 1 onion, chopped. Lay 6 pork chops on top and season lightly. Dilute 1 can cream of celery soup with 1 can water and pour over all ingredients. Bake 1 hour at 350 degrees, uncover and bake 15 minutes to brown chops. Turn chops over to brown.

 

Quick Baked Apple (8/10/17)  In a small bowl, combine 1 teaspoon finely chopped nuts, 1 teaspoon raisins and 1 teaspoon flaked coconut  Set aside.  Core 1 medium, tart apple and peel the top one third. Place in a microwave safe dish. Fill center with nut mixture. Sprinkle with a dash of cinnamon. Pour 2 Tablespoons apple juice to the dish and 1-1/2 teaspoons maple syrup over apple. Cover and microwave on high for 2-3 minutes until apple is tender, casting and rotating every minute. Serve warm.

 

Dilled Crab Salad (8/9/17)  In a bowl, combine 2 eight ounce packages flaked crabmeat, 3 cups fresh sugar snap peas, halved, 2 medium cucumbers, sliced, 1 medium sweet red pepper, cut, 1/2 cup sliced red onion and  1/2 cup snipped  fresh dill.  Combine 1/3 cup prepared ranch dressing, 1/3 cup sour cream, 1 teaspoon lemon juice. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight.

 

Butterscotch Cake (8/8/17)  In a mixing bowl beat 3 eggs,1-1/4 cups vegetable oil, 1 teaspoon vanilla.  Combine 2-1/2 cups flour 2 cups sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon. Add to egg mixture and mix well. Stir in 4 medium tart apples, peeled and chopped (4 cups) and 1 cup chopped pecans. Pour into an ungreased 13 by 9 pan. Sprinkle with 11oz. package butterscotch chips. Bake at 325 degrees for 40-45 minutes or till toothpick inserted near the center comes out clean. Cool on wire rack.

 

Cheesy Potato Beef Bake (8/7/17)  Cook 1 pound of ground beef, d rain well. Place in greased 9 by 13 pan. Combine 2 packages au gratin potatoes 4 cups hot tap water, 1-1/3 cups milk, 2 teaspoon margarine, 1 teaspoon salt, 1/2 teaspoon black pepper. Pour over beef. Cover and bake 400 degrees for 30 minutes . Sprinkle  with 1 cup cheddar cheese and bake, uncovered until cheese is melted.

Pepper Steak (8/4/17)  Ingrediants:  2 tablespoons olive oil, 1 medium onion, chopped, 2 large bell peppers, sliced into thin strips, 2 cloves garlic, minced, 1/3 cup soy sauce, 1/3 cup honey, 1/3 cup red wine vinegar, 1 1/2 pounds flank steak, cut into thin strips Directions:  Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 min

 

 Onion Rice (8/3/17)  Brown 2/3 cup uncooked rice in 2 Tablespoons oleo for approximately  15 minutes. Add 1 package dried onion soup mix, 1 can, mushrooms, and 2-1/2 cups water. Cover and simmer for 30 minutes or till rice is tender, stirring periodically… add water if needed.

 

Pineapple Iced Tea (8/2/17)  In a saucepan bring 1 quart water  to a boil. Remove from the heat. Add 7 tea bags, cover and steep for 3-5 minutes. Discard tea bags. Stir in 1 cup unsweetened pineapple juice, 1/3 cup lemon juice, and stir in 2 Tablespoons sugar until sugar dissolves. Refrigerate overnight for flavors to blend. Service over ice.

 

Applesauce Sweet Potatoes (8/1/17)  Place 3 pounds sweet potatoes , about 5 medium, peeled and sliced in a 4 qt. slow cooker. In a small bowl, mix 1-1/2 cups unsweetened applesauce, 2/3 cup packed brown sugar, 3 Tablespoons melted butter and  1 teaspoon cinnamon. Pour over the potatoes. Cook, covered, on low 4-5 hours or till potatoes are tender. If desired sprinkle chopped pecans over the top.

July 2017

Raspberry- Blueberry Cream Pie (7/31/17)  Use your own favorite cooked pie crust or cookie crumb crust off the shelf.  In a medium bowl, whip 1/2 cup heavy cream until it forms stiff peaks. Whip in 1/2 cup plain Greek yogurt, 1 teaspoon vanilla, 2 tablespoons honey or more to taste. Place filling into prepared pie shell and scatter 2 cups raspberries and 1/2 cup blueberries over the top.  Chill before serving.

Saucy Sausages(7/28/17)  Brown one pound pork sausages and drain. Add drained pineapple juice from 1 cup pineapple chunks and 1/4 cup brown sugar or maple syrup.  Add your pineapple chunks   Cover and bake at 350 degrees for 30 minutes.

Magic Layered Lemon Cake(7/27/17)  Beat 4 egg WHITES  on high speed until soft peaks form. Mix some lemon Zest with 1/4 cup juice from one large lemon and 2-1/2 cups milk and set aside.  Combine 1 cup flour and 1 package lemon flavored instant pudding. In a separate bowl beat 4 egg yolks, 1-1/4 cup powdered sugar until thickened and pale yellow in color. Add 1/2 cup butter melted and cooled, and beat. Gradually add flour mixture alternately with the milk mixture, mixing well after each addition. Whisk in egg whites. Pour into 8 inch square pan sprayed with cooking spray. Pan will be full. Bake 325 for 50-55 minutes or till center is almost set and top is golden brown. Cool completely and spread with cool whip just before serving.

Cauliflower Crust Pizza (7/26/17)  Grind fresh cauliflower  (2 cups) in a food processor until fine. Add 2 eggs and 2 cups cheese, your favorite. Put parchment paper on a pizza pan and form mixture into a round crust like pizza. Bake at 450 degrees for 15 minutes. Remove and put favorite topping on top, cheese, pepperoni, sauce ect.

Grilled Chicken Thighs with Pineapple (7/25/17)  Ingredients:  10 pieces deboned chicken thighs, Fresh pineapple, sliced, for grilling, Marinade:  1 tablespoon soy sauce, 1 tablespoon oil, 3 cubes frozen garlic, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon cumin.  Combine all the ingredients for the marinade in a bowl and add chicken and pineapple slices.  Place in a ziplock bag and squeeze out all the air.  Refrigerate until ready to use.  Grill for only about four minutes on each side, just until the chicken is cooked through. (Check for doneness at the thickest part.)  Grill the pineapple along with the chicken, just for about three minutes on each side.

Easy Homemade Pie Dough (7/24/17)  Makes 9 inch crust.  In a food processor place 1-1/2 cup flour, 4 oz. cream cheese, cubed, 1/2 cup butter. Process 30 seconds or till mixture forms ball. Roll into crust. Also makes good crust for pot pie recipes. Double if you want 2 crusts.

Pickled Beet and Feta Salad with Walnuts (7/21/17)  1 bag of hearts of romaine lettuce, 12 oz. jar pickled beets. 2 Tablespoons raspberry preserves, 1/2 small red onion, chopped, 1/2 cup feta cheese, crumbled, 1/2 cup chopped walnuts, 4 radishes chopped, 2 ribs of celery , chopped, 3 Tablespoons olive oil, 2 tablespoons vinegar, salt and pepper.  In a small skillet over medium heat, toast the walnuts about 3-4 minutes. In a large bowl combine lettuce, onions, radishes, celery, and beets. In a small bowl whisk the raspberry preserves, vinegar and oil.  Toss the salad with the raspberry mixture. Top with Feta cheese and walnuts, toss, adjust seasonings.

Cool Whip Snickerdoodles (7/20/17)  Combine 1/3 cup sugar and  1-1/2 teaspoons cinnamon and set aside. Combine 1 package yellow cake mix, 8 oz.tub Cool Whip and 1 egg until well blended.  Dough will be thick and sticky. Using two small spoons to drop dough 2 teaspoons at a time to drop dough, 2 teaspoons at a time into sugar mixture. Toss until dough is evenly coated with sugar mixture. Place dough 2 inches apart on parchment covered baking sheets. Bake 13-15 minutes or until edges are slightly brown.  Cool on baking sheet one minute and remove to wire racks.

 Roasted Acorn Squash (7/19/17)  Heat oven to 400 degrees. Cut 1 large acorn squash lengthwise (about 1-1/2 pounds) and remove seeds. Place squash halves cut side down, on cutting board. Cut each half crosswise into 6 slices. Place in a large bowl.  Mix 1/3 cup Italian dressing, 1/2 teaspoon paprika, and 1 Tablespoon Parmesan cheese until blended.  Add to squash. Toss till squash is evenly coated with dressing mixture. Spread onto foil covered baking sheet sprayed with cooking spray, re serving any dressing mixture that does not cling to squash.  Bake 15 minutes turning and brushing both sides evenly with remaining dressing mixture.  Then bake 8-10 minutes more or till squash is tender. Sprinkle with 1 tablespoon Parmesan cheese.

4 Ingredient Slow Cooker Chicken with Stuffing (7/18/17)  Season 4 boneless, skinless chicken breasts with salt and pepper to taste, then place in a 6-quart slow cooker.  Pour ½ cup no-sodium chicken broth over the chicken.  In a large bowl, add 1 – 10.75 ounce can of cream of mushroom soup, 1 6 ounce box stuffing mix and ¼ cup water. Mix well until everything is fully incorporated.  Evenly spread the stuffing mixture over the chicken.  Cover and cook on high for 4 hours.

Slow Cooker Cranberry Pork (7/17/17)  In a Dutch oven brown 3-4 pounds of  pork loin in a little oil. Transfer to 5 qt. slow cooker. Combine 16 oz. can whole berry cranberry sauce, 3/4 cup cranberry juice, 3/4 cup sugar,  1 teaspoon dry mustard, 1 teaspoon pepper, 1/4 teaspoon  cloves. Pour over meat and cook on low 6-8 hours or till thermometer  reads 160 degrees.  Remove roast and keep warm. In a saucepan combine 1/4 cup cornstarch and 1/4 cup water and dash of salt Bring to a boil; cook and stir till smooth and stir into cooking juices . Bring to a boil. Cook and stir until thickened. Serve with roast

Hamburger Fry Pan Supper (7/14/17)  In a large skillet , brown 1 pound ground beef and 1 medium onion, chopped. Drain well.  Add 2 medium unpeeled red potatoes sliced, 2 cups shredded cabbage, 2 cups thinly sliced celery and 1/2 cup water. Cover and simmer for 20 minutes or till vegetables are tender, stirring occasionally.
Cherry Cheesecake (7/12/17)  In a mixing bowl  beat  one 8 oz and  one 3 oz. cream cheese, softened with 1 cup confectioners sugar until smooth. Fold in 8 oz. frozen whipped topping, thawed and spoon  into graham cracker  or shortbread crust. Top with 21 oz. can cherry pie filling.

Company Carrots (7/11/17)  Place 2 pounds baby carrots or medium carrots quartered in an ungreased 9 inch square baking dish. Add 1/4 cup water, dot with 1/4 cup butter or margarine. Sprinkle with 1 teaspoon oregano and 1/2 teaspoon salt. Cover and bake at 325 degrees for 1-1/4 hours or till tender.

 
Pecan Sticky Muffins (7/10/17)  In a large bowl combine: 2 cups flour, 1 Tablespoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt. In another bowl beat 2 eggs, 1 cup milk 1/4 teaspoon vegetable oil, 1/2 cup brown sugar, and 1 teaspoon vanilla. Stir into dry ingredients just until moistened. Into each greased muffin cup spoon 1 teaspoon butter, 1 teaspoon brown sugar, and 1 heaping tablespoon pecans. Top each with 1/4 of the batter. Bake at 350 degrees for 25- 30 minutes or till muffins test done. Invert pan into a piece of foil. Let stand for 2 minutes. Remove pan and serve warm.


Cucumber Radish Sauté’ (7/7/17)
  Melt 2 Tablespoons butter in medium pan.  Cut 4 medium to large cucumbers in half lengthwise and run a teaspoon down the middle to remove seeds. Then thinly slice the cucumbers. Thinly slice 1 bunch of radishes and toss cucumbers and radishes in the butter. Cook, turning occasionally until they become translucent, not more than 5 minutes. Remove and season with salt and pepper.


Bacon BBQ New York Pork Chops (7/5/17)
  Wrap a slice of bacon around the edges of  each of 4  1 inch pork chops and secure with  wooden toothpicks. Mix together 4 Tablespoons of your favorite BBQ sauce and 1/2 cup beer or non-alcoholic beer. Prepare grill to medium high heat and grill chops over direct heat until reaches between 145 degrees (medium rare) to 160 degrees, medium on a meat thermometer.  4-5 minutes per side. Brush with sauce the last 5 minutes cooking time. Let rest three minutes and serve with remaining sauce.


Paula Deen’s Corn Salad (7/3/17)
 2 15 oz can whole kernel corn drained, 2 c shredded cheddar cheese, 1 c mayonnaise, 1 c green (or combo of other peppers) pepper chopped fairly fine, 1/2 c chopped red onion, 1 10 1/2 oz bag coarsely crushed Fritos Chili Cheese Chips.  Combine all but chips and chill. Add crushed chips before serving.

June 2017

 Bacon Cheeseburger Roll-Up (6/30/17)  Preheat oven to 400 degrees. Cook 1 pound lean ground beef, 4 slices bacon, chopped, 1/2 cup chopped onions, in a large skillet until ground beef is evenly browned, stirring occasionally. Drain and return meat to skillet. Add 8 oz. of Velveeta cheese cut into 1/2 cubed and cook until completely melted, stirring frequently. Remove from heat and set aside. Unroll 13.8 package refrigerated pizza dough onto a sprayed with cooking sprayed baking sheet. Press into 15 by 8 inch rectangle. Top evenly with meat mixture. Roll up dough, staring at one of the long sides and place seam side down on baking sheet. Bake 20-25 minutes or till golden brown. Cut diagonally into 6 slices to serve.

 

Blue Ribbon Caramel Apple Pie (6/29/17)  Place one pie crust  in pie pan. Combine 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon all spice and 2 cans apple pie filling and pour into c rust. Melt 12 caramel squares and 1 teaspoon milk in microwave till caramels are melted and pour over the pie filling. Place 1/2 cup chopped pecans over top.  Cover with a second crust. Vent crust for baking. Brush top of pie crust with beaten egg and sprinkle with 1 teaspoon sugar. Bake at 425 degrees (or a little less) for 45 minutes or till golden brown.

 

Frosty Chocolate-Peanut Butter Mini Pies (6/28/17)  Microwave  a 4 oz. package semi-sweet chocolate, Chopped or equivalent  chocolate chips and 1 cup Cool Whip on high 30 seconds to 1 minute until chocolate is melted and blended. Cool. Meanwhile gradually add 1-1/2 cups milk to 1/4 cup peanut butter, beating until well blended. Add 1 package chocolate flavor instant pudding mix and beat 2 minutes. Stir in gently the remaining part of an 8 oz. Cool Whip. Place 1 cookie (chocolate sandwich type) in each of 12 paper lined muffin cups. Top with pudding mixture, then with the chocolate mixture. Sprinkle with chopped peanuts.

 

Stove Top Easy Cheesy Chicken Bake (6/27/17)  Preheat oven  to 400 degrees Prepare a Stove Top Stuffing Mix for Chicken as directed on package and set aside. Mix together 1-1/2 pounds boneless chicken breasts, cut into 1 inch pieces, 14 oz. bag frozen broccoli florets, thawed, drained in a 13 by 9 inch baking dish. Stir in a can cream of chicken soup, 1/2 cup milk and 1-1/2 cups shredded Cheddar cheese. Top with prepared stuffing. Bake 30 minutes until cooked through.

 

Impossible Bacon Pie (6/26/17)  Heat oven to 400 degrees. Grease a 10 inch pie plate. Sprinkle on the plate 12 slices of bacon, crisply friend and crumbled, 1 cup shredded Swiss cheese (about 4 oz.) 1/3 cup chopped onion. In a bowl combine 2 cups milk, 1 cup biscuit baking mix, 4 eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper. Beat until smooth. Pour into pie plate and bake until a knife inserted in the center comes out clean. 35-40 minutes. Cool 5 minutes.

 

Freezer Sweet Corn (6/23/17) In a stockpot combine 4 quarts fresh corn (cut from about 20 ears.) 1 quart hot water, 2/3 cup sugar, 1/2 cup butter, cubed, 2 teaspoon salt.  Bring to a boil. Reduce the heat, simmer, uncovered for 5-7 minutes, stirring occasionally. Transfer to large shallow containers. Cool, stirring occasionally. Freeze in re-sealable plastic freezer bags or freezer containers, allowing headspace for expansion.

 

Ice Cream Torte (6/21/17)  Mix together 1 cup crushed graham cracker crumbs, 1 cup crushed saltines and 1/2 cup melted butter. Line a 9 by 13 pan with crumbs. Bake 10 minutes at 350 degrees. COOL.  Mix 1 qt. ice cream (any kind you like) with 1 cup milk and two- 3 oz packages vanilla instant pudding until smooth.  Pour over cooled crust. Top with Cool whip, sprinkle with nuts and refrigerate.

 

Country Style Ribs and Sauerkraut (6/20/17)  Place 2 pound boneless style pork ribs, 1 medium cooking apple and 1 small onion, sliced in slow cooker. Top with 16 oz. can sauerkraut, 3 Tablespoons brown sugar, and 1 teaspoon caraway seed. Mix lightly. Pour 1/4 cup dry white wine or apple juice over the top. Cover and cook on low for 8-10 hours.
Slow Cooked Sweet and Sour Pork (6/19/17)  In a slow cooker combine 1- 1/2  pound pork cut into cubes,  one 8 oz. can pineapple tidbits in unsweetened juice, undrained, 1 medium red or green bell pepper, cut into squares, 3 Tablespoons brown sugar, 1/2 teaspoon ginger, 1/4 cup vinegar and 3 Tablespoons soy sauce. Mix well. Cover, cook on low setting for 6-8 hours. About 5 minutes before serving, in a small bowl combine 3 Tablespoons water and 2 Tablespoons cornstarch. Blend well. Stir into pork mixture in slow cooker. Increase heat setting to high. Cover and cook 5 minutes or till thickened. Serve over rice.


Parmesan Corn on the Cob (6/16/17)
  In a bowl combined 1/4 cup butter, melted, 1/4 cup grated Parmesan cheese and 1/2 teaspoon Italian seasoning. Set aside. Remove husks and silk from 4 corn on the cob. Place in a shallow microwave safe dish and add 1/4 cup water. Cover and microwave on hi for 10-13 minutes, turning one. Let stand for 5 minutes, drain. Brush with butter mixture.

 

Lemon Cheese Bars (6/15/17)  Mix 1 box  yellow cake mix with 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup and pat remaining mixture lightly into ungreased 13 by 9 pan. Bake at 350 degrees for 15 minutes. beat 8 oz. package cream cheese, softened, 1/3 cup sugar, 1 teaspoon lemon juice and  1 egg until light and smooth. Spread on baked layer, sprinkle with reserved crumbs and bake 15 minutes longer. Cool and cut into bars.

 

Blueberry Angel Dessert (6/14/17)  In a large mixing bowl beat 8 oz. package cream cheese and 1 cup confectioners’ sugar. Fold in 8 oz. carton thawed whip topping (Cool Whip) and 1 prepared Angel food cake (14 oz.) cut into 1 inch cubes. Spread evenly in an ungreased 13 by 9 pan and top with 2 cans blueberry pie filling or cherry etc. cover and refrigerate for at least 2 hours before  cutting in squares.

 

Two Cheese Linguine (6/13/17)  Cook 7 oz. package linguine according to package directions. Meanwhile in a skillet over low heat, melt 2 Tablespoons butter or margarine. Stir in 3 Tablespoons flour, 1/4 teaspoons salt, 1/8 teaspoon pepper until smooth. Gradually add 1-1/2 cups milk and bring to a boil. Stir until it thickens slightly. Remove from heat and stir in 3/4 cup mozzarella cheese and 1/4 up shredded Parmesan cheese and 2 tablespoons lemon juice.  (Toss the cheese together with the lemon juice and stir into the sauce until cheese begins to melt) Drain linguine, add the cheese sauce and toss to coat.

 

Orange-Rhubarb Breakfast Bread (6/12/17)  In a large mixing  bowl, cream 1/3 cup butter, softened and 1 cup sugar. Add 2 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Combine 2 cups flour, 1-1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg. Add flour mixture to creamed mixture alternately with 1/2 cup orange juice. Fold in 1 cup chopped fresh or frozen rhubarb, 1/2 cup slivered almonds and 2 teaspoons grated orange peel. Transfer to a greased 9 by 5 by 3 loaf pan. Bake at 350 degrees for 55 –65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

SPAM Pie (6/9/17)  Line a 9-1/2 inch pie plate with pastry .  Fill with 2 cups cubed SPAM or 2 cup ground cooked ham. Mix with 1 Tablespoon, chopped onion.  Mix together:  3 beaten eggs, 1 Tablespoon flour, 1/2 teaspoon salt, dash of pepper, dash of nutmeg, 2 cups milk. Pour over the SPAM or ham mixture. Bake at 450 degrees for 10 minutes then reduced to 350 degrees for 30-45 minutes until custard is set. To serve, cut into pie shape pieces. Serve with salad and roll.

 Lemon Nut Crescents (6/8/17)  Unroll 1 tube refrigerated crescent rolls and separate into eight triangles. Spread with 1 Tablespoon butter. Combine 1/3 cup chopped nuts and 1 Tablespoon grated lemon peel. Sprinkle over dough. Roll into crescents. Place on ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or till golden brown. Meanwhile combine 1/4 cup sugar, 1/4 cup sour cream and 1 Tablespoon lemonade concentrate and 2 tablespoons butter in a saucepan. Bring to a boil, stirring occasionally, brush over warm rolls.

Crunchy Tuna Wraps (6/7/17)  In a small bowl mix 1 pouch (6.4 oz.) light tuna in water, 1/4 cup finely chopped celery, 1/4 cup chopped green onions, 1/4 cup sliced water chestnuts, chopped, 3 Tablespoons chopped sweet red pepper, 2 Tablespoons reduced fat mayonnaise, 2 teaspoons prepared mustard. Spread over 2 spinach tortillas or two of your choice. Sprinkle with lettuce and roll up tight.

 

Baked Parmesan Fish (6/6/17)  In a shallow bowl, combine 2 tablespoons  dry bread crumbs, 1 Tablespoon grated Parmesan cheese, 1 Tablespoon paprika,  and 1 teaspoon basil. Brush 1 pound of fish filets with butter or margarine, melted and dip into mixture. Place in greased baking pan. Bake, uncovered 500 degrees for 10 minutes until fish flakes easily with a fork.

 

Sugared Rhubarb Muffins (6/5/17)  In a bowl combine 2 cups flour, 1 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt. In another bowl beat 1 egg, 1 cup fat free milk, and 1/3 cup canola oil. Stir into dry ingredients just until moistened. Fold in 1 cup chopped fresh or frozen rhubarb. Fill paper lined muffin cups (12) 3/4 full. Sprinkle with 1/4 cup sugar. Bake at 350 degrees for 25-30 minutes or till toothpick comes out clean.  Cool 5 minutes before removing from pan to a rack.

 

Windmill Cookie Bars (6/2/17)  In a bowl, cream butter, softened, and 1 cup sugar. Add 1 egg yolk and mix well. Combine 2 cups flour, 1 teaspoon cinnamon and 1/4 teaspoon cinnamon. Gradually add to creamed mixture. Press into greased 15 by 10 greased baking pan. Beat the one egg white and brush over dough. Sprinkle with 1 cup slivered almonds. Bake at 350 degrees for 20-25 minutes or till a toothpick inserted near center comes out clean. Cool 5 minutes and cut into bars.
Dill Pickle Fries (6/1/17)  Fry or bake 1 bag frozen fries until golden brown according to package directions. While still hot, place the fries into a large paper bag. Add 1 teaspoon salt 1 teaspoon dried dill, 1/2 teaspoon onion powder and a small splash of malt vinegar. Shake bag  a few times and pour into serving plate.

 

 

 May 2017

Onion Topped Chicken (5/31/17) Place 4 boneless, skinless chicken breast halves in a greased baking dish. Arrange 4 potatoes, peeled and halved around chicken. Combine 1 can cream of chicken soup, 1 cup  sour cream (8 oz.) Spread over chicken and potatoes. Bake, uncovered at 350 degrees for about 1-1/4 hours. Sprinkle with small can French fried onions.

 Olive Dip (5/30/17)  Mix together: 1 cup green olives, chopped, 1 cup black olives, chopped, 8 oz. Mozzarella cheese, shredded, 8 oz. mild Cheddar cheese, shredded, 1-1/2 cup mayonnaise.

Chedder  Chicken Spaghetti (5/26/17)  Cook 7 oz. package spaghetti, broken  according to package directions. In a large bowl combine 2 cups cubed cooked chicken, 1 cup shredded cheddar cheese, 1 can cream of chicken soup undiluted, 1 cup milk salt and pepper and diced pimientos (opt). Drain the spaghetti, add to chicken mixture and toss to coat. Transfer to a greased 13 by 9 baking dish. Sprinkle with more shredded cheese. Bake uncovered at 350 degrees for 20-15 minutes or till heated through.

 

Coconut Pineapple Rhubarb Bars (5/24/17)  Preheat oven to 350 degrees. In a large saucepan combine 3 cups chopped fresh or frozen rhubarb,  1 cup coarsely chopped fresh  pineapple, 1/2 cup packed brown sugar, 1 Tablespoon water  1 teaspoon lemon juice. Bring to a boil. Reduce heat, simmer, uncovered for 4-5 minutes or till rhubarb is tender.  In a small bowl mix 2 Tablespoons cornstarch and 3 Tablespoons water until smooth. Stir into the rhubarb mixture. Return to a boil cook and stir for 1-2 minutes or till thickened. Remove from heat and if desired, stir in 1/2 teaspoon coconut extract.  In a large bowl, mix, 2 cups old fashioned oats, 1-1/2 cups flour, 1 cup flaked coconut, 1/2 cup brown sugar and dash of salt. Stir in 1 cup butter melted until crumbly. Press 3 cups crumb mixture onto bottom of greased 13 by 9 baking pan. Spread with rhubarb mixture and sprinkle with remaining crumb mixture. Bake 350 degrees 40-45 minutes or till golden brown. Cool in pan on wire rack.

 

Cheesy Spam (Ham) Potato Packet (5/23/17)  Toss 1-1/2 pounds medium red potatoes, halved and thinly sliced with 1 medium green pepper, thinly sliced, 1 medium onion, chopped, 1/4 teaspoon pepper. Place in the center of a greased 24 by 18 piece of heavy duty foil. Fold foil around vegetables and crimp edges to seal. Grill, covered over medium heat 15 to 20 minutes or till potatoes are tender. Remove from grill. Open foil carefully to allow steam to escape. Add 2 cups cubed Spam or deli ham and sprinkle with 1 cup shredded cheddar cheese. Grill opened packet, covered 2-4 minutes longer till cheese is melted.

Pepper And Salsa Fish (5/22/17)  Preheat oven to 350 degrees. Brush both sides of 2 fish filets (6 oz. each) with olive oil. Place in an 11 by 7 greased baking dish. Sprinkle with salt and pepper. Pour 1/3 cup orange juice over fish. Top with 1/4 cup salsa, 1/3 cup green pepper slices and 1/3 cup sweet red pepper slices. Bake, covered 17-20 minutes or just until fish begins to flake easily with a fork. Serve with rice.

Italian Veggie Beef Soup (5/19/17)  In a 6-qt. Pot cook 1-1/2 pounds  ground beef and 2 medium onions, chopped until beef no longer  pink, breaking up beef into crumbles. Drain well. Add 4 cups  chopped cabbage, 16 oz. package frozen mixed vegetables, 28 oz. can crushed tomatoes, 1 bay leaf, 3  Teaspoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper,  two 32 oz. cartons beef broth. Bring to boil, reduce heat and simmer 10-15 minutes or till cabbage is done the way you like. Can freeze well.

 

Dill Marinated Broccoli (5/18/17)  Place 6 cups fresh broccoli florets in a large re-sealable plastic bag. Whisk together: 1 cup canola oil, 1 cup cider vinegar, 2 Tablespoons snipped fresh dill, 2 teaspoons sugar, 1 teaspoon garlic salt, 1 teaspoon salt. Add to broccoli. Seal bag and turn to coat. Refrigerate 4 hours or overnight. The longer you wait the better it gets. To serve, drain broccoli, discarding the marinade.

 

Chewy Honey Granola Bars (5/17/17)  Preheat oven to 350 degrees. In a large bowl combine: 3 cups old fashioned oats, 2 cups unsweetened puffed wheat cereal, 1 cup flour, 1/3 cup chopped walnuts, 1/3 cup raisins, 1/3 cup miniature semisweet chocolate chips, 1 teaspoon baking soda, 1 teaspoon cinnamon.  In a small bowl combine 1 cup honey, 1/4 cup butter, melted and 1 teaspoon vanilla. Pour over oat mixture and mix well. Batter will be sticky. Press into 13 by 9 baking pan coated with cooking spray. Bake 350 degrees 14-18 minutes or till set and edges are lightly browned. Cool on rack and cut into bars

 

Pizza Pancakes (5/16/17)  In a bowl, combine 2 cups biscuit  mix and  2 teaspoons Italian seasoning.  In another bowl Whisk  2 large eggs, 1 cup milk till blended. Add to dry ingredients, stirring just till moistened. Stir in 1/2 cup mozzarella cheese, shredded, 1/2 cup chopped pepperoni, 1 plum tomato, chopped and seeded, 1/4 cup chopped green pepper. Preheat and grease lightly a griddle. Pour batter by 1/4 cupfuls onto griddle. Cook as you would pancakes and turn. Serve with whatever you want or pizza sauce.

 

Coconut Macaroon Pie (5/15/17) 1 sheet refrigerated pie pastry into a 9 inch pie pan. Refrigerate while preparing the filling. In a large bowl, beat 2 large eggs, 1 can (14 oz.) sweetened condensed milk, 1/4 cup butter, melted, 1 teaspoon almond extract 1/4 teaspoon salt, until blended. Stir in 1/4 cup flour. Reserve 1/2 cup of flaked coconut from a 14 oz. package and stir in the remaining coconut into the mixture. Transfer to pastry lined pie pan and sprinkle with reserved coconut.

 

Pigs In A Pool (5/12/17)  Preheat oven to 350 degrees Coat mini muffin cups with cooking spray. Shape 1 pound reduced fat pork sausage into 48 – 3/4 inch balls. Place balls on a rack coated with cooking spray in a shallow baking pan. Bake 15-20 minutes until cooked through. Drain on paper towel.  In a large bowl whisk together: 2 cups flour, 1/4 cup sugar, 1 Tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.  In another bowl whisk 1 large egg, lightly beaten, 2 cups milk, 2 Tablespoons honey until blended. Add to flour mixture and stir until just moistened. Place a sausage ball into each mini muffin cup and cover with batter. Bake 20-25 minutes or till lightly browned. Cool 5 minutes before removing from pan. Serve with warm syrup. Can freeze in freezer bags and microwave each on hi, 20-30 seconds until heated through.

Grilled Orange Chicken Thighs (5/11/17)  In a small sauce pan, combine: 1 cup orange juice, 1/3 cup regular sugar,  1/3 cup brown sugar and  1/4 teaspoon salt. Bring to boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or till mixture reaches a glaze consistency. Remove from heat and stir in 1 Tablespoon Dijon mustard and 2 teaspoons grated orange peel.  Rub oil on grill rack lightly. Sprinkle 6 boneless, skinless chicken Thighs with 1/2 teaspoon lemon pepper seasoning . Grill chicken, covered over medium heat 6-8 minutes or till thermometer reaches 170 degrees, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce

Strawberry Shortcake Bars (5/10/17)  Preheat oven to 350 degrees. Line a 13 by 9 pan with foil, extending the foil over the edges of the pan. Spray foil with cooking spray. Let two- 16.5 oz.  packages refrigerated cookie dough to room temperature. Press dough into pan in even layer. Bake for 25-28 minutes until light golden brown and set. Remove from oven and cool completely. Beat together one- 8 oz. cream cheese at room temperature, 1/4 cup sugar and 1 teaspoon vanilla in a large bowl until creamy, about a minutes. Fold in an 8 oz. tub frozen whipped topping, thawed. Spread cream cheese mixture over top of dough and top with 2 pts. strawberries. Refrigerate until set, about 2 hours.

 

Dill Pickle Potato Salad with Bacon (5/9/17)  Mix together  1-1/2 cup  Miracle Whip dressing, 1 cup dill pickles, chopped with 1/4 cup dill pickle  juice, 1/4 cup fresh dill , if possible,  2 Tablespoons  Dijon mustard, 1 teaspoon celery seed and blend well.  In a large bowl combine 3 pounds  small red potatoes, cooked, cooled and quartered, 2 ribs of celery,  chopped, 4 slices bacon, cooked, crumbled, 2 green onions, sliced and 4 hard cooked eggs, sliced. Mix lightly with dressing and refrigerate 2 hours.

 

S’mores Nachos (5/8/17)  Preheat oven to 350 degrees. In a large ovenproof skillet, arrange 1/2 of an 8 oz. package cinnamon sugar pita chips in the skillet in an even layer. Sprinkle with 1/2 cup chocolate chips and 1-1/2 cup miniature marshmallows. Repeat layers with remaining cinnamon chips, 1/2 cup chocolate chips and 1-1/2 cups marshmallows. Bake 8-10 minutes or till the marshmallows are lightly roasted. In the meantime melt 1/4 cup chocolate chips and a teaspoon canola oil in microwave till smooth and drizzle over top.

 

Guinness Beef Stew (5/5/17)  Preheat the oven to 350°F.  In a 5-quart heavy, oven-safe pot or dutch oven, mix 2 pounds beef stew meat, cut into 1½-inch cubes with ¼ cup all-purpose flour, then stir in1 (6 oz) can tomato paste. Add 1 pound new potatoes, cut in half, 1 medium onion, cut into a 1-inch dice, 3 medium carrots, cut into 1-inch dice, 5 cloves garlic, sliced, 1½ teaspoon kosher salt, 1 teaspoon black pepper, 1 bay leaf, 1 bunch fresh thyme, tied with kitchen twine, 2 cups beef broth, 1 (14.9 oz) can Guinness beer.  Cover the pot with a lid and bring to a boil over medium-high heat.  Remove the pot from the burner and place it in the preheated oven. Cook for 1½ – 2 hours, or until the meat is fork tender. (You can let 1 (10 oz) package frozen peas thaw on the counter while the stew cooks, but the stew will be so hot when you take it out of the oven that if you forget, stirring in frozen peas at the end will be just fine.)  Stir in the peas, adjust the seasoning with salt and pepper if necessary, and serve.

Classic Meat Loaf (5/4/17)  Preheat oven to 350°.  Heat a small skillet over medium heat. Coat pan with cooking spray. Add  ½ cup chopped onion to pan; cook 6 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. Combine onion, 3 tablespoons ketchup,1/2 cup panko (Japanese breadcrumbs), 1/4 cup chopped fresh flat-leaf parsley, 1 teaspoon Worcestershire sauce, 3/4 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 pound ground sirloin and 1 large egg white in a bowl, and gently stir just until combined.  Place meat mixture on a baking sheet coated with cooking spray; shape into an 8 x 4-inch loaf. Brush top of loaf with remaining 3 tablespoons ketchup. Bake at 350° for 35 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 8 slices.


CINNAMON ROLL FRENCH TOAST CASSEROLE (5/3/17)
 Preheat oven to 350 degrees.  Remove cinnamon rolls from packages and cut each roll into sixths.  You will need 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved.  Drizzle 2 Tbsp. melted butter in 9×13 inch pan.  Spread cinnamon roll pieces evenly in pan.  In a separate bowl, combine 4 eggs, 1/3 cup milk, 1 Tablesoon cinnamon, and 1 teaspoon vanilla. Whisk until combined.  Pour egg mixture over cinnamon rolls.  Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.  Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.  Pour icing evenly over casserole.   (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)


BACON RANCH PASTA SALAD RECIPE (5/2/17) 
Boil 1 (16 oz) box elbow noodles according to package directions. Drain and rinse with cold water, stir so they don’t stick. Let cool while you prep the rest.  Mix 1 (1 oz) package hidden valley ranch dip seasoning mix, 1 (16 oz) container sour cream and 1/3 cup mayo.  Place noodles in a large bowl. Mix together with ranch mixture.  Toss in 1 (16 oz) block cheddar cheese (sharp or mild), cubed, 1 (10 oz) bag frozen peas, thawed and 8 strips bacon, cooked and crumbled.   Add salt and pepper to taste.  Serve immediately or store in an airtight container until ready to serve. Know that the pasta might suck up some of the sauce over time, so you can add a little more sour cream and mayo if needed.


Hello Dolly Cookie Bars (5/1/17)
   Preheat oven to 350 F. Melt 1 stick of unsalted butter in a 9 x13 pan in the oven. Remove once the butter is melted ensuring that the entire bottom of the pan and an inch up the sides are coated. Press 1 1/2 cups Graham Cracker Crumbs to form a crust. Make sure the crust is spread flatly and evenly. Sprinkle 1 cup unsweetened flaked coconut all over crush and then layer with 1 cup chopped pecans (or walnuts), 1 cup semisweet chocolate morsels semisweet Chocolate chips, 1 cup Butterscotch chips.  Pour 1 can (14 oz) sweetened condensed milk all over.  Bake for 25 minutes. Remove from the oven and cool completely before cutting into bars. Makes about 24 bars.

April 2017

GRANDMA’S MEATBALLS (4/28/17) Preheat the oven to 400 degrees.  Combine 1 1/2 pounds ground beef, 2 large eggs lightly beaten, 1/2 cup water and 1 envelope potato pancake mix. Let the mixture stand for 10 minutes, then shape into balls. Place the meatballs in a greased 9×13 baking pan.  In a small bowl, combine 1 cup chili sauce, 1/4 cup molasses and 1/4 cup apple cider vinegar. Pour the sauce over the meatballs.  Bake at 400 degrees for 30 minutes. Serve immediately.  We use Hungry Jack brand of potato pancake mix.

 

 

Dave’s Jamaican Jerk Rub (4/27/17)  In a large bowl, mix together:  1 ½ Tablespoons Onion Powder, 1 ½ Tablespoons Garlic Powder, 1 Tablespoon Dried Ginger, 2 Tablespoons Dried Onion Flakes, 1 Tablespoon Thyme, 1 teaspoon White Pepper, ½ Tablespoon Cinnamon, 1 Tablespoon All-Spice, 1 Tablespoon Smoked Paprika, ½ Tablespoon Nutmeg, 3 Tablespoons Brown Sugar, ½ Tablespoon Chicken Bouillon, 2 Tablespoons Cayenne Pepper.  Store in a airtight container (Mason jar).  Will keep for up to 3 months.


MONTEREY CHICKEN SPAGHETTI (4/26/17) 
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.  Bring a large pot of water to a boil and cook 6 oz. spaghetti, broken into 3 pieces,   according to package instructions. Drain and add to a large mixing bowl. Add 1 cup shredded or diced cooked chicken, 1 egg, 1 cup sour cream, ½ teaspoon garlic powder, 2 cups grated Monterey jack cheese, 10 ounces frozen spinach, thawed and drained well and half of a 3 ounce can  French fried onions to the bowl and stir well to combine. Pour into prepared baking dish and top with the remaining onions. Cover tightly with foil and bake for 20 minutes.  Remove the foil and bake for 5 minutes more.  Serve immediately.

 
Macaroni Coleslaw Recipe (4/25/17) 
Cook 1 package (7 ounces) ring macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add 1 package (14 ounces) coleslaw mix. 2 medium onions, finely chopped, 2 celery ribs, finely chopped, 1 medium cucumber, finely chopped, 1 medium green pepper, finely chopped and 1 can (8 ounces) whole water chestnuts, drained and chopped.  In a small bowl, whisk 1-1/2 cups Miracle Whip Light, 1/3 cup sugar, 1/4 cup cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Honey Garlic Chicken Thighs (4/24/17)   Preheat oven to 375.  In a bowl with tight fitting lid, put ¼ cup of flour. Add chicken, in batches, and shake to coat.  You will need 8 boneless, skinless chicken thighs in total.  Shake off excess flour and place pieces in a greased 8×8 baking dish,making sure not to lay them flat. They should have the same shape as they were in the package.  In a small bowl, mix ¼ cup honey, 2 Tablespoons soy sauce, 4 garlic cloves, minced, ½ teaspoon salt and ½ teaspoon pepper.  Pour evenly over the chicken.  Cover and bake 30 minutes.  Uncover and bake an additional 15 minutes, basting occasionally with the sauce.  Serve.


Lazy Chocolate Chip Cookie Bars (4/21/17)
  Pre-Heat oven to 350.  Melt 1 stick of butter in bowl.  Whisk together with 2 eggs. Stir in 1 yellow cake mix.  Mix in 1 bag semi-sweet chocolate chips.  Press into greased pan.  Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.


Italian Sausage and Potatoes (4/20/17)
  Preheat oven to 450° F.  In a 15 1/2″ by 10 1/2″ jelly-roll pan, combine 1 pound sweet and/or hot Italian sausage, 1 pound small red potatoes,1 large onion chopped, 2 red and/or yellow peppers chopped , 1 Tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat.  Roast sausage mixture 30 to 35 minutes or until potatoes are fork-tender and sausages are lightly browned, stirring once halfway through roasting.

 

Cheeseburger Soup (4/19/17)    Brown1 pound ground beef in 3 quart saucepan. Drain and set aside.  In the same saucepan add 1 T butter and ¾ cup chopped onion, ¾ cup shredded carrots, 1 teaspoon dried parsley flakes, 1 teaspoon dried basil and ¾ cup diced celery. Sauté until tender.  Add 3 cups chicken broth, 4 cups peeled and diced potatoes, ground beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.  In small skillet melt 3 tablespoons butter and add ¼ cup all-purpose flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.  Stir in 2 cups Velveeta processed cheese, cubed (or 2 cups shredded cheddar cheese), 1 ½ cups milk, ¾ teaspoon salt and1/2 teaspoon pepper. Cook and stir until cheese melts. Remove from heat and blend in ¼ cup sour cream.

 

Oreo Dessert (4/18/17)  Crush a package of Oreos and place 1/2 of crushed Oreos on bottom of a 9 by 13 pan. Pour 1/2 stick melted butter over the Oreos. Mix 1 carton vanilla ice cream with one 8 oz. tub Cool Whip and spread over the Oreos crust. Drizzle with chocolate syrup and top with remaining crushed Oreos.  Freeze until ready to serve.

 

Tangy Venison Stroganoff (4/17/17)  Place 1-1/2 pounds of venison steak or beef, cubed and 1 medium onion, sliced in a slow cooker. Combine: 1 can condensed beef broth, 1 Tablespoon Worcestershire sauce, 1 Tablespoon ketchup, 1 teaspoon curry powder, if you have it, 1/2 teaspoon ginger, salt and pepper and pour over venison. Cover and cook on high 3 to 3-1/2 hours until meat is tender. In a small bowl combine: 4-1/2 teaspoons cornstarch, 1/2 cup sour cream,  2 Tablespoons  prepared horseradish. Gradually stir this into venison mixture. Cover and cook 15 minutes longer or till sauce is thickened. Serve over noodles.

 

 Cheesy Spam Macaroni (4/14/17)  Cook an 8 oz. package macaroni according to package directions. Meanwhile in a large saucepan, melt 4 Tablespoons butter. Stir in 1/4 cup flour, salt and pepper until smooth. Gradually whisk in 2 cups milk. Bring to a boil, cook and stir for 1 minute until thickened. Reduce heat. Add 2 cups shredded sharp cheddar cheese and cook and stir until melted. Stir in 2 cups cubed fully cooked Spam or ham, 4 oz. can of mushroom stems and pieces, drained, and 1 small jar pimientos. Drain macaroni and stir into ham mixture. Transfer to a greased shallow 2-1/2 qt. baking dish. Sprinkle with 1/2 cup crushed butter-flavored crackers. Bake uncovered at 350 degrees for 25 minutes or till heated and bubbly.

Cauliflower Olive Salad (4/13/17)  In a large bowl: combine 5-6 cups cauliflowerets, 1 cup chopped green pepper, 1 cup stuffed  olives, sliced, 4-1/2 ounces chopped ripe olives, drained, 1/2 cup chopped sweet red pepper, 1/2 cup chopped red onion , chopped. In a small bowl, whisk 3 tablespoons lemon juice, 3 Tablespoons cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon pepper, 1/2 cup vegetable oil. Whisk well and pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours.

Strawberry Margarita Salad Squares (4/12/17)  Heat oven to 350. Combine 2 cups finely crushed tortilla chips, 1/4 cup sugar and 6 Tablespoons melted butter or margarine. Press into bottom of 13 by 9 dish, sprayed with cooking spray. Bake 10 minutes. Cool.  Beat 12 oz cream cheese , softened ( one 8 oz. and one half of an 8 oz.), with 2 Tablespoons milk and 1/4  cup sugar  until blended. Stir in 1 cup cool whip and spread over crust. Refrigerate.  Add 2 cups boiling water to 6 oz. pkg. strawberry flavored Jello and stir till dissolved. Stir in 1 cup cold water and 1/2 cup orange juice and the juice and zest of one lime. Refrigerate 1-1/2 hours  or till thickened. Stir 4 cups fresh strawberries, sliced into gelatin mixture and spoon over cream cheese mixture.  Refrigerate 3 hours or till firm.

Chocolaty Caramel Pecan Bars (4/11/17)  Heat oven to 325 degrees. Grease 9 inch square pan. In medium bowl combine  1/2 cup powdered sugar, 1/2 cup margarine  or butter, softened and 1 tablespoon cream. Blend well.  Add 1 cup flour and mix till crumbly. Press into greased pan. Bake at 325 for 15 to 20 minutes or till firm to touch.   In a medium saucepan under low heat combine 24 caramels, 1/3 cup cream stirring until caramels are melted. Add 2 cups pecan halves. Spoon over baked crust. Spread carefully to cover. In a small saucepan melt 1 teaspoon margarine or butter, 1/2 cup milk chocolate chips. Stir in 2 Tablespoons cream. Drizzle over filling. Refrigerate 1 hour or till filling is firm.

Beefy Broccoli and Cheese Soup (4/10/17)  Bring 2 cups chicken broth to boil in a medium saucepan. Add 10 oz. package frozen chopped broccoli, thawed and 1/4 cup chopped onion. Cook 5 minutes or till broccoli is tender.  Meanwhile, brown 1/4 pound ground beef in a small skillet and drain.  Gradually add 1 cup milk to 2 Tablespoons flour in a small bowl, mixing until well blended. Add with ground beef mixture to broth mixture and cook, stirring constantly until mixture is thickened and bubbly. Add 1 cup shredded sharp Cheddar cheese and 1/2 teaspoon oregano, salt and pepper and hot pepper sauce to taste.

 

Crunchy Onion Barbeque Chicken (4/7/17)  Place  1/2 cup barbeque sauce in a shallow bowl. In another bowl combine 1- 1/3 cups French cried onions, crushed, 1/4 cup grated Parmesan cheese and 1/2 teaspoon pepper. Take 4 boneless, skinless chicken breast halves and dip both sides in the barbeque sauce then one side in the  onion mixture. Place the chicken, crumb side up on a baking sheet coated with cooking spray. Bake at 400 degrees for 22-27 minutes or until a meat thermometer reads 170 degrees.

Fudgy Butterscotch Bars (4/6/17)  Heat oven to  350 degrees. Grease a 15 by 10 inch baking pan. In medium saucepan, combine 2 cups semi-sweet chocolate chips, 2 Tablespoons margarine or butter and  14 oz. can sweetened condensed milk. Cook over low heat till chocolate is melted and mixture is smooth, stirring constantly. Set aside.  Melt 1 cup margarine in large saucepan, remove from the heat. Add 2- 1/4 cups firmly packed brown sugar and 2 eggs. Blend well. Add 2 cups flour, 1/2 cups coconut,  and 1/2 cup chopped pecans or walnuts and  1 teaspoon vanilla. Mix well. Spread half of the batter in greased pan. Drop chocolate mixture by teaspoons over chocolate mixture. Swirl slightly with tip of knife to marble mixture. Bake at 350 degrees 25-35 minutes or till light golden brown and center is set. Cut into bars.

Italian Rice And Cheese Bake (4/5/17)  In medium saucepan, dissolve  4 teaspoons  chicken  flavored Instant bouillon or 4 chicken bouillon cubes in  2 cups boiling water. Stir in 1 cup uncooked long grain rice, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper. Bring to a boil, reduce heat, cover and simmer 15 minutes or till rice is tender. Remove from heat.  In a small saucepan, cook 3/4 cup green pepper chopped and 3/4 cup chopped onion in 2 Tablespoons butter or margarine until tender. In a greased 2-1/2 qt. shallow baking dish (12 by 7) layer half of the rice mixture, half of the green pepper mixture and 1 cup Mozzarella cheese. Repeat the next half of rice, green pepper and another 1 cup Mozzarella cheese. Beat together 2 cups milk and 3 eggs. Pour over rice and sprinkle with a little Parmesan cheese.  Bake uncovered 325 degree oven for 40-50 minutes, let stand 10 minutes before serving.

 

Carbonnade Of Beef (4/4/17)  In a large skillet cook 6 slices bacon until  crisp. Remove crumble and set aside. (You can omit this if you want)  In drippings over medium high heat. Brown 2 pounds of beef cubes for stew with 1 clove garlic, chopped. Place meat and 1 large onion, sliced in 2 qt. Baking dish. In skillet stir 2-3 Tablespoons flour into drippings. Cook stirring until golden. Stir in 12 oz beer, 1 cup water 4 teaspoons beef flavored bouillon or 4 beef flavor bouillon cubes, 2 teaspoons white cider vinegar, 1 teaspoon sugar,  1/2 teaspoon thyme leaves and 1/8th teaspoon pepper. Bring to a boil, cook and stir until bouillon dissolves and mixture is smooth and slightly thickened. Pour sauce over meat and onions. Cover and bake 1-1/2 hours or till meat is tender at 350 degrees. Serve over noodles, garnished with bacon.

Homemade Caramel Sauce (4/3/17)  In a 2 qt. saucepan combine 3/4 cup firmly packed brown sugar, 3/4 cup sugar, 1/3 cup butter, 1/2 cup light corn syrup. Cook over medium heat, stirring occasional, until mixture comes to a full boil (5-8 minutes). Cool 5 minutes. Stir in 2/3 cup whipping cream. Serve warm over cake, ice cream ect.

 

March 2017

 Pineapple Whip (3/31/17)  Place one pineapple, peeled, cored and cut into chunks in a freezer till frozen. Place frozen pineapple in a food processor until smooth. Add milk about 1/2 cup coconut milk or other kind of milk as needed for a smooth consistence. Add 1-3 Tablespoons honey, maple syrup or other sweetener until desired taste.  Serve.


Apple Pie Lasagna (3/30/17)  INGREDIENTS: 
2 cans apple pie filling, Stir in 1/2 teaspoon of cinnamon into each can.  For the cream cheese filling:8 oz Cream cheese, softened, 1 C Powdered sugar, 2 tbsp Brown sugar, 1 tsp Cinnamon, ½ C Heavy Cream (or 1/2 and 1/2), ½ tsp Pure vanilla extract,  2 tbsp Caramel, 16 oz Cool Whip.  For the lasagna:  2-3 pkg Graham Crackers (it used a full box),  1 C Heath milk chocolate toffee bites.  INSTRUCTIONS:  To prepare the cream cheese batter:1.   Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, cinnamon. Beat into cream cheese.  2.   Add heavy whipping cream and vanilla extract. Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter.  3.   Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds.  To assemble the lasagna:  1.   Cover the bottom of a 9-inch by 13-inch pan with graham crackers. You can break the crackers into pieces in order to get into the nooks and crannies.  2.   Cover the graham crackers with a layer of the cream cheese batter and spread evenly. Mix 1 can of pie filling with 1/2 teaspoon cinnamon spread over cream cheese and gently press into the mouse. Add a small handful of toffee chips on top & drizzle with some caramel topping. Repeat this twice so that you end up with three layers of mousse, 3 layers of graham crackers and 2 layers of apple pie filling. The top layer will be mousse.  3.   Cover the top layer of cream cheese mixture with additional toffee bites and drizzle with caramel.  4.   Chill at least four hours (or overnight) in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.

 

Boston Fish Chowder (3/29/17)  In a Dutch oven, cook 3 slices bacon until crisp, remove and crumble. In drippings, cook 1/2 cup celery, 1/2 cup chopped onion and 1 clove garlic, chopped until tender. Stir in 1/4 cup flour and gradually add 4 cups water and 2 Tablespoons chicken flavored instant bouillon or 6 bouillon cubes. Stir till until well blended. Bring to a boil and add 1-1/2 cups cubed potatoes, reduce heat and cook 10 minutes. Stir in 1 pound fresh or frozen fish fillets, cut in bite size pieces and cook 15 minutes longer. Add 2 cups light cream and 2 Tablespoons chopped pimiento. Heat through and garnish with bacon.


Strawberry-Rhubarb Crumble Pie. (3/28/17)
  Heat oven to 350 degrees.  Use pulsing action of food processor to process 1 cup flour, 1/2 cup chopped nuts, 1/2 cup butter, cut up and 3/4 cup brown sugar, until mixture resembles coarse crumbs. Add 3/4 cup quick cooking oats and pulse just until blended.  Reserve 1/3 cup oat mixture for later use. Press remaining oat mixture onto bottom and halfway up the sides of a 9 inch square baking dish.  Toss 1 pound rhubarb, cut into 3/4 inch pieces, and 2 cups sliced strawberries in 1 package dry Vanilla flavor instant pudding and 1/4 cup brown sugar. Spoon into crust and sprinkle with reserved oat mixture. Bake 50-55 minutes or till rhubarb is tender. Cool slightly and serve.

 

Homemakers Holiday (3/27/17)  Prepare 7 oz. package elbow macaroni according to package directions (2 cups dry), Drain. In a saucepan  bring  1 can condensed cream of mushroom or celery soup, 1 cup milk and I cup grated Cheddar cheese to simmer, stirring occasionally  until cheese is melted. Mix macaroni, cheese sauce, can of Spam, cubed, 1/4 cup green pepper, chopped. Pour into a 1-1/2 qt. casserole and bake at 350 degrees for 30 minutes.

 

Pumpkin Cupcakes (3/24/17)  Preheat oven to 350 degrees. Line 26 muffin cups with paper liners. In a large bowl, combine 1 package spice cake mix, 1 cup solid pack pumpkin, 1 cup water. When mixed, add 1 cup chocolate chips. Fill prepared cups 2/3 full. Bake 16-20 minutes. Cool cupcakes in pan 10 minutes before moving them to wire racks to cool. Frost with your favorite. If you use canned    frosting, add a little maple flavoring to it.

 

Easy Philly Cheesesteaks (3/22/17)  Place 2 medium onions, halved and sliced and 2 medium sweet red or green peppers, halved and sliced in a 4-5 qt. slow cooker. Add 1 beef top sirloin steak (1-1/2 pounds) cut into thin strips, 1 envelope onion soup mix, 1 can reduced sodium beef broth. Cook, covered on low 6-8 hours or till meat is tender. Arrange 6 split Hoagie buns on a baking sheet, cut side up. Using tongs, place meat mixture on bun bottoms. Top with 12 slices provolone cheese, halved.  Broil 2-3 inches from heat for 30-60 seconds or till cheese is melted and bun tops are toasted.

 

Smoked Whitefish Cakes (3/21/17)  Bake 2 baking potatoes and when tender cool enough to handle and mash or put through coarse sieve. Work into the potatoes: 1/4 cup chopped green onions or chives, 1 Tablespoons grated lemon zest, and just enough milk or cream to make a light mash. Fold in 1/2 pound skinless, boneless flaked smoked or cooked flakes fish, and season with salt, pepper and a pinch of red pepper flakes. Place 1/2 cup flour in a bowl. Shape the fish cakes into 4-8 potatoes lightly dredge in the flour and set aside on a separate plate or parchment paper. Put enough oil in a heavy skillet over medium high heat. When the oil sputters slightly, fry the fish   cakes in batches. Hold in 250 degree oven till ready to serve.

 

Cool Whip Blondie (3/20/17)  Heat oven to 350 degrees.  Line a 13 by 9 pan with foil with the ends extending over the sides. Spray with cooking spray.  Beat one package (2 layer size)  yellow cake mix,  1 thawed 8 oz size Cool Whip and 2 eggs until blended. Batter will be stiff. Chop  4 oz  package semi sweet chocolate or  same amount chocolate chips and add to dough as well as  1 cup chopped nuts. Spread into bottom of prepared pan. Bake 23-25 minutes.  Cool completely and use foil handles to remove dessert from pan before cutting.

 

Corned Beef Crockpot Recipe (3/17/17) You will need:  Slow cooker liner, Flat cut corned beef brisket. (2.8#), 5 potatoes, 3 onions, 1 pound carrots, Half head cabbage,  Pineapple chunks,  Honey,  Brown sugar,  Cloves, and Cinnamon.  Do this:  Line bottom of slow cooker with chunks of potatoes, onion, carrots.  Place brisket on top fat side up.  Sprinkle spice packet on top.  Sprinkle pepper, cloves, cinnamon over meat.  Drizzle some honey over meat, then pat brown sugar over that.  Drizzle juice from pineapple can and add water if needed to just about cover meat.  Put pineapple chunks around crevasses.  Cook on low for 7 hours.  Remove vegetables (resist eating them).  Cut up cabbage and put in with beef for 45 minutes.  Slice with grain.  Serve.  Some like grainy mustard.  Definitely use mustard for sandwiches on rye or pumpernickel bread.  If you cook on high, will be done in about 4 or 4 and a half hours

 

Caramel Banana Stuffed French Toast Bake (3/16/17)  Heat oven to 375 degrees. Place 5 –one inch thick ciabatta bread or French bread slices to 8 inch square baking dish, sprayed with cooking spray, cutting slices as necessary to fit… Slice one banana and spread over the bread.  Cover with second layer of bread slices. Whisk 2 eggs, 2 cups milk and one package caramel flavored instant pudding and medium bowl 2 minutes, 2 minutes. Pour over the bread. Bake 30-35 minutes or till golden brown. Cool 5 minutes and slice an additional banana over the French toast. Sprinkle with 1 T. powdered sugar.  VARIATIONS: 1 cup raspberries over bread and use Chocolate flavored pudding and top with an additional 1 cup raspberries or blueberries and coconut cream pudding.


Easy Grasshopper Pie (3/15/17)
  In a small bowl whisk 1-1/2 cups cold milk (2 percent) and a 3.9 oz. package instant chocolate pudding mix for 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of Andres mint candies, chopped and spoon into a 9 inch chocolate (or any other kind of already prepared pie crust) Place  2 cups  whipped  topping in another bowl. Fold in 1/4 teaspoon mint extract and if desired 2 drops green food coloring, Optional. Spread over pudding mixture. Top with additional mint candies, chopped.

 

Orange Honey Chicken (3/14/17)  Preheat oven to 425 degrees. In a bowl, mix 1 cup dry bread crumbs, 1 Tablespoon grated orange peel and salt and pepper. In another bowl toss 1-1/2 pounds chicken tenders or breast pieces with 1/4 cup orange juice. Dip chicken in the crumb mixture, patting to help the coating adhere. Place on a greased, foil lined pan and spritz the top of the chicken with cooking spray until crumbs appear moistened. Bake for 10- 12 minutes or till light brown and chicken is no longer pink.  Meanwhile in a small saucepan, combine 1/4 cup butter, 1/2 cup honey, 2 Tablespoons water and 1 teaspoon chicken bouillon granules. Bring to a boil, cook and stir until blended. Serve with chicken, either put on the chicken or use as a dip with chicken.

 

Unstuffed Cabbage Rolls (3/13/17)  In a skillet cook 1-1/2 pounds lean ground beef  and a large chopped onion until the beef is no longer pink. Add 1 clove garlic, minced, 1 small cabbage, chopped, 2 cans reduced salt diced tomatoes, 1-8 oz. tomato sauce, 1/2 cup water and pepper. Bring to a boil, cover and simmer 20-30 minutes or till cabbage is tender.

 

Slow Cooker Pizza Casserole (3/10/17)  Cook 16 oz. package rigatoni or large tube pasta, according to package directions. In a skillet cook 1-1/2 pounds ground beef and 1 small onion, chopped over medium heat until no longer pink, drain well. Drain Pasta and place in a 5 qt. slow cooker. Stir in the beef mixture, 4 cups shredded mozzarella cheese, 2 – 15 oz. cans pizza sauce, 1 can cream of mushroom soup, one 8-oz package sliced pepperoni. Cover and cook on low for 2-3 hours or till heated through. Can be cut in half for smaller amounts and can also be baked in oven until heated through.

Microwave Marshmallow Fudge (3/8/17)  Line a 9 inch pan with foil and grease the foil with butter. In a microwave, melt a 16 oz. can chocolate frosting with 2 cups semi-sweet chocolate chips and stir till smooth. Stir in 1/2 cup walnuts, chopped. Cool for 10 minutes and stir in 1/2 cup miniature marshmallows. Transfer to prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out, cut into squares and store in airtight container in refrigerator.

Pineapple Cranberry Ham Sauce (3/7/17)  In a small saucepan, mash 1/2 cup jellied cranberry sauce, Stir in 1/2 cup undrained crushed pineapple, 3 Tablespoons brown sugar and 1/8 teaspoon cloves. Bring to a boil, stir and for 3-5 minutes or till slightly thickened.  Serve with ham.

Southwest Tuna Bake (3/6/17)  For a 8 x 8 pan, double for 9 x 13 pan.  Cook one half of a 16 oz package of egg noodles, according to package directions. Meanwhile , in a large bowl, combine 1- 6 oz can  light  water packed tuna, drained,  1-1/4 cup milk, 1 can cream of mushroom soup, undiluted, 1/2 cup shredded cheddar cheese, and 2oz. ( half a can chopped green chilies. Drain noodles and gently stir into the tuna mixture. Transfer to a 9 by 9 ungreased baking dish and sprinkle with 1 cup crushed tortilla chips. Bake uncovered 20 to 30 minutes or till bubbly.

Banana Pudding (3/3/17)  Cook 6 oz. fat free pudding and pie filling mix (2-3 oz. boxes) with 2 cups low fat milk. Let cool to room temperature, then gently fold in 2 cups whipped topping.  Chop 10 large bananas, about 10-2/3 cups.  Line up 16 –9 oz. plastic cups or glasses and to assemble, layer 1/3 cup banana, 1-1/2 Tablespoons pudding mixture, 1/3 cup banana and 1-1/2 tablespoon pudding mixture in each cup. Chill until ready to serve. Just before serving top with cool whip and 1 crushed vanilla wafer.

Peanutbutter Treats 2 smart points (3/2/17)  Mix an 8 oz. cool whip, reduced fat or free, with 3 Tablespoons peanut butter, creamy or chunky , and spoon into 12 lined cupcake tine. Drizzle with sugar free chocolate syrup and freeze.

Irish Fried Cabbage with Bacon (3/1/17)  Cook 6 oz.  thick bacon until crisp. Remove and place on paper towels to c rumble. Add 1/2 small onion diced to drippings and cook until translucent. Add 1/2 head of small cabbage, chopped to pan and toss to coat. Add 1 Tablespoon brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Cook till cabbage is tender and add crumbled bacon to cabbage and cook for another few minutes.