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12/26/13
This week is a salute to the wonderful world of peppermint.
Peppermint cookies
1 C butter, softened
1/2 C confectioners’ sugar
1/2 tsp. peppermint extract
1-1/4 C all-purpose flour
1/2 C cornstarch
Frosting:
2 TBS butter, softened
1-1/2 C confectioners’ sugar
2 TBS 2% milk
1/4 tsp. peppermint extract
2 to 3 drops red food coloring, optional
1/2 C crushed peppermint candies
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
For frosting, in a small bowl, beat butter until fluffy. Add confectioners’ sugar, milk, extract and, if desired, food coloring; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.
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Peppermint treat
1-1/2 C chocolate wafers, crushed
1/4 C sugar
1/4 C butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 C crushed peppermint candies
3 drops red food coloring, optional
2 C heavy whipping cream, whipped
10 to 14 peppermint candies
In a small bowl, combine wafer crumbs, sugar and butter. Press onto bottom and 2 in. up the sides of a greased 8-in. springform pan. Refrigerate crust.
In a large bowl, beat cream cheese until smooth. Gradually add milk, beating until smooth. Beat in crushed candies and food coloring if desired. Fold in whipped cream. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from freezer 10 minutes before serving. Garnish with whole candies. Yield: 10-14 servings.
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Peppermint truffles
1 C milk chocolate chips
1 can (16 oz.) chocolate frosting
1-1/2 C peppermint crunch baking chips, divided
1/2 C chopped walnuts or pecans
1/8 tsp. peppermint extract
In a microwave-safe bowl, melt milk chocolate chips; stir until smooth. Stir in frosting, 1/2 cup peppermint chips, walnuts and extract. Cover and chill for 30 minutes or until firm enough to form into balls. Coarsely chop remaining peppermint chips. Shape chocolate mixture into 1-in. balls; roll in chopped chips. Store in an airtight container in refrigerator. Yield: 4 dozen.
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Thought - I’ve never been a millionaire, but I just know I’d be darling at it.
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12/19/13
These appetizers would be good for holiday parties or upcoming bowl games.
Hot Brie dip
 1 large onion, chopped
 2 TBS minced garlic
 2 TBS butter
 1 round (8 oz.) Brie cheese, rind removed and cubed
 1 pkg. (8 oz.) cream cheese, cubed
 3/4 C sour cream
 2 tsp. brown sugar
 2 tsp. lemon juice
 1 tsp. Worcestershire sauce
 1/8 tsp. salt
 1/8 tsp. pepper
 1 round loaf  sourdough bread
 paprika
 fresh vegetables
 In a large skillet, cook onion and garlic in butter over medium heat for 8-10 minutes or until onion is golden brown, stirring frequently. Remove from the heat; set aside.
 Place Brie and cream cheese in a microwave-safe dish. Microwave, uncovered, until softened. Whisk in sour cream, brown sugar, lemon juice, Worcestershire sauce, salt, pepper and onion mixture.
 Cut top off loaf of bread; set aside. Hollow out loaf, leaving a 3/4-in. shell. Cut removed bread into cubes. Fill shell with cheese mixture; replace top. Wrap in a large piece of heavy-duty foil. Bake at 400 degrees for 1 hour or until spread is bubbly. Discard top of bread. Sprinkle paprika over spread. Serve with bread cubes and vegetables.
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Fancy crab dip
 1 pkg. (8 oz.) cream cheese, softened
 1/4 C milk
 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed
 1/4 C sliced green onions
 1/4 C chopped sweet red pepper
 1 tsp. curry powder
 1/2 tsp. garlic salt
 assorted crackers
 In a bowl, beat cream cheese and milk until smooth. Stir in crab, onions, red pepper, curry powder and garlic salt. Refrigerate until serving. Serve with crackers.
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Cranberry meatballs
 1 can (14 oz.) jellied cranberry sauce
 1 bottle (12 oz.) chili sauce
 3/4 C packed brown sugar
 1/2 tsp. chili powder
 1/2 tsp. ground cumin
 1/4 tsp. cayenne pepper
 1 pkg. (32 oz.) frozen fully cooked homestyle meatballs, thawed
 In a large saucepan over medium heat, combine first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally. Keep warm in a crock pot  and serve from there.
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12/12/13
You must be ready to bake cookies by now. Here are some suggestions for different holiday choices.
Butterscotch shortbread
1 C butter, softened
1/2 C confectioners’ sugar
1 tsp. vanilla extract
1-3/4 C all-purpose flour
1/2 C cornstarch
1/4 tsp. salt
1/2 C butterscotch chips, finely chopped
1/2 C milk chocolate English toffee bits
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 4-1/2 dozen.
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Chocolate mint cookies
1 C butter, softened
1/2 C confectioners’ sugar
1-1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 tsp. salt
green food coloring, optional
2-1/4 C all-purpose flour
Glaze:
2 C (12 oz.) Nestle Semisweet Chocolate Chips
2 TBS shortening
green pearl dust
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat extracts, salt and a few drops food coloring if desired. Gradually add flour and mix well. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using a glass dipped in sugar, flatten to 1/4-in. thickness. Bake at 375 degrees for 10-12 minutes or until set. Remove to wire racks to cool completely.
In a double boiler over hot water, melt chips and shortening; stir until smooth. Dip cookies in chocolate glaze, allowing excess to drip off. Place on waxed paper until set, refrigerating if necessary. Brush tops with pearl dust. Store in an airtight container in refrigerator. Yield: 4 dozen.
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Peanut butter treats
1/3 C chunky peanut butter
1/4 C honey
1/2 tsp. vanilla extract
1/3 C nonfat dry milk powder
1/3 C quick-cooking oats
2 TBS graham cracker crumbs
In a small bowl, combine peanut butter, honey and vanilla. Stir in milk powder, oats and graham cracker crumbs. Shape into 1-in. balls. Cover and refrigerate until serving. Yield: 15 treats.
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12/5/13
Holiday desserts are the best. Why not add these for your entertaining?
Pumpkin cake with glaze
 1 pkg. yellow cake mix (regular size)
 1 can (15 oz.) solid-pack pumpkin
 4 eggs
 1/2 C canola oil
 1/3 C sugar
 2 TBS ground cinnamon
 1 tsp. ground ginger
 1 tsp. ground allspice
 1 tsp. ground nutmeg
 1/4 tsp. ground cloves
Glaze:
 2 C confectioners’ sugar
 1/4 C milk
 2 TBS maple syrup
 1/2 tsp. maple flavoring
 1/2 C chopped pecans, toasted
 Place first 10 ingredients in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
 Whisk confectioners’ sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans. Yield: 12 servings.
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Bourbon apple pie with bacon
 1/2 C packed brown sugar
 1 tsp. ground cinnamon
 3/4 C flour, divided
 6 TBS cold butter, divided
 5 slices cooked bacon, crumbled
 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
 6 C sliced peeled Golden Delicious apples (about 6 apples)
 3/4 C granulated sugar
 2 TBS bourbon
 1 tsp. vanilla
 Heat oven to 400 degrees. Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 4 TBS butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon. Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly; spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet. Bake 30 min. Reduce oven temperature to 350 degrees; bake 30 min. or until apples are tender. Cool.
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Cranberry apple crisp
 5 medium tart apples, sliced
 1 TBS all-purpose flour
 1 can (14 oz.) whole-berry cranberry sauce
 Topping:
 3/4 C quick-cooking oats
 1/3 C packed brown sugar
 1/4 C all-purpose flour
 2 TBS plus 2 tsp. wheat bran
 2 TBS canola oil
 2 TBS butter, melted
 3/4 tsp. ground cinnamon
 fat-free vanilla frozen yogurt, optional
 In a large bowl, combine apples and flour; toss to coat. Stir in cranberry sauce. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine topping ingredients; sprinkle over apple mixture. Bake, uncovered, at 350 degrees for 40-45 minutes or until topping is golden brown and fruit is tender. Serves 8.
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 Thought - Grief never ends but it changes. It’s a passage not a place to stay. Grief is not a sign of weakness or a lack of faith, but the price of love.
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11/26/13
If you want a little different side dish for Thanksgiving, why not try one of these. Happy Thanksgiving!
Crazy green beans
1 can (14-1/2 oz.) French-style green beans, drained
1 can (7 oz.) white corn, drained
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1/2 C sliced celery
1/2 C chopped onion
1/2 C sour cream
1/2 C shredded cheddar cheese
1 jar (2 oz.) diced pimientos, drained
1/2 tsp. salt
1/2 tsp. pepper
1/2 C crushed butter-flavored crackers (about 13 crackers)
2 TBS butter, melted
In a large bowl, combine first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until topping is golden brown. Yield: 6 servings.
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Roasted veggie medley
3  Yukon gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 TBS olive oil
2 TBS balsamic vinegar
2 TBS minced fresh rosemary or 2 tsp. dried rosemary, crushed
1 TBS minced fresh thyme or 1 tsp. dried thyme
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 425 degrees. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 8 servings.
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Creamy cheesy carrots
1-1/2 lbs. carrots, sliced or 1 pkg. (20 oz.) frozen sliced carrots, thawed
1 C mayonnaise
1 TBS grated onion
1 TBS prepared horseradish
1/4 C shredded cheddar cheese
2 TBS buttered bread crumbs
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.
In a small bowl, combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350 degrees for 30 minutes. Yield: 10 servings.
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 Notice in a farmer’s field: The farmer allows walkers to cross the field for free, but the bull charges.
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11/21/13
The first recipe is from Peyton Rardin, a former J-T employee. She says it’s really easy and so good. The second two are suggestions for the Thanksgiving holiday.
Almond crusted salmon
 1/4 C almond meal (a food processor comes in handy w/ this)
 1/4 C panko
 1/4 tsp. ground coriander
 1/8 tsp. ground cumin
 4 (6 oz.) salmon fillets, about 1 inch thick
 2 tsp. fresh squeezed lemon juice
 1/2 tsp. salt
 1/4 tsp. fresh ground black pepper
 Preheat oven to 500 degrees. Combine 1st 4 ingredients in shallow dish; set aside. Brush salmon with juice; sprinkle with salt and pepper. Working with 1 fillet at a time, dredge in almond mixture; place on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500 for 15 min. until fish flakes easily. Serve with lemon wedges.
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Spicy cranberry dip
 3/4 C jellied cranberry sauce
 1 to 2 TBS prepared horseradish
 1 TBS honey
 1-1/2 tsp. lemon juice
1-1/2 teaspoons Worcestershire sauce
 1/8 to 1/4 tsp. cayenne pepper
 1 garlic clove, minced
 miniature hot dogs or smoked sausage links, warmed
 sliced apples or pears
 In a small saucepan, combine the first seven ingredients; bring to a boil, stirring constantly. Reduce heat. Cover and simmer for 5 minutes, stirring occasionally. Serve warm with sausage and/or fruit. Yield: 3/4 cup.
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Pumpkin cheesecake
 Crust:
 2 C graham cracker crumbs
 1/4 C sugar
 6 TBS butter, melted
FILLING:
 3 pkgs. (8 oz. each) cream cheese, softened
 3/4 C sugar
 3/4 C packed dark brown sugar
 1 can (15 oz.) solid-pack pumpkin
 1/4 C heavy whipping cream
 1 tsp. ground cinnamon
 1 tsp. ground cloves
 5 eggs, lightly beaten
TOPPING:
 6 TBS butter, softened
 1 C packed dark brown sugar
 1 C chopped walnuts
 Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
 In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 degrees for 1 hour.
 For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
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 Thought - The strongest factor for success is self esteem - Believing you can do it. Believing you will get it. Believing you deserve it.
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11/14/13
Consider all these recipes for a different twist on the Thanksgiving meal.
Carrots the sweet way
 1 lb. carrots, peeled and sliced into 1/4-inch coins
 3 TBS butter
 1 TBS fresh ginger, peeled and finely chopped
 3 TBS water
 1/4 tsp. salt
 3 TBS honey
 In a large sauté pan over medium-high heat, melt 3 tablespoons of butter. Add ginger and stir to coat. Add 3 tablespoons water, 1/4 teaspoon salt and carrots. Cook stirring occasionally until liquid is mostly absorbed and carrots are tender (5 minutes). Add honey and cook until honey is bubbling and carrots are caramelized (additional 4-5 mins.). Serves 4-6.
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Butternut squash soup
 1 TBS unsalted butter
 2 C chopped onion
 2-1⁄2 tsp. kosher salt, divided
 1 TBS 1 tsp. minced fresh ginger
 1⁄4 tsp. cinnamon
 pinch cayenne pepper
 6 lbs. whole butternut squash (approximately 14 C cubed)
 1 qt. chicken stock
 2 C water
 1⁄4 C heavy cream
 3⁄4 C shaved parmesan cheese
 Heat butter in a large soup pot or Dutch oven over medium-low heat. Add onion and 1 teaspoon salt and sauté, stirring frequently, for 10 minutes or until softened. Stir in ginger, cinnamon, and cayenne and cook for 1 minute. Add butternut squash, chicken stock, and water to pot. Increase heat to high and bring to a boil. Reduce heat and simmer, covered, for approximately 30 minutes or until squash is extremely tender. Add cream and remaining 1-1⁄2 teaspoons salt to pot.
 Working in batches, carefully puree soup in blender (or use an immersion blender directly in the pot). Ladle bisque into soup bowls, garnish each bowl with 1 tablespoon parmesan shavings, and serve.
(Note: A sharp peeler works well for making parmesan curls. Can be made up to 4 days ahead and reheated when ready to serve. Leftovers freeze well.)
 Use a microplane to make quick work of mincing fresh ginger. In a pinch, use bottled minced ginger and pre-cut butternut squash cubes. If you like your soup thicker simply omit the additional 2 cups of water when preparing.
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Special pumpkin pie
 whipped cream (optional)
 1/4 C brown sugar
 1/2 C sugar
 1 tsp. ground cinnamon
 1/2 tsp. salt
 1/2 tsp. ground ginger
 1/4 tsp. ground cloves
 2 large eggs
 1 can (15 oz.) pumpkin (not pie filling)
 1/2 C apple butter
 1-1/2 C half and half
 1 (9-inch) deep-dish pie shell, unbaked
 In a small bowl, mix brown sugar, sugar, cinnamon, salt, ginger and cloves. In a larger bowl, beat eggs; stir in pumpkin, apple butter, and sugar mixture. Gradually stir in half and half. Pour into pie shell and bake at 425 degrees for 15 minutes. Reduce to 350 degrees and bake 45-55 minutes or until a knife inserted in center comes out clean. Cool at least 2 hours before serving. Refrigerate if over 2 hours before serving. Serve with whipped cream.
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 Thought - There comes a time in life, when you walk away from all the drama and people who create it. You keep the people who make you laugh.
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11/7/13
Try this for an interesting dinner.
Raspberry chicken
 1 TBS vegetable oil
 1/2 med. yellow onion
 2 cloves garlic
 8 oz. tomato sauce
 1 C raspberry jam
 1/4 C cider vinegar
 1 pepper sauce chipotle peppers in adobo
 4 lbs. (8 pcs.) chicken thighs
 Finely dice onion and garlic. Cook both in a sauce pan with vegetable oil over medium heat until softened (3-5 minutes). Meanwhile, roughly chop one chipotle pepper and reserve 1 TBS of adobo sauce from can.
Add tomato sauce, raspberry jam, cider vinegar, chopped chipotle pepper and adobo sauce to cooked onions and garlic. Stir everything well and bring up to a simmer. Continue to simmer for about 45 minutes, stirring occasionally. Allow sauce to cool after simmering (it will thicken upon cooling).
 Remove skin from chicken and trim any excess fat. The skin should pull away from meat easily although you may need a small sharp knife to separate it in some places. Preheat oven to 375 degrees. Prepare a baking sheet with aluminum foil and non-stick spray. Place chicken thighs on tray and slather with BBQ sauce (pour a small amount of sauce into a bowl before brushing onto chicken so that the whole batch will not get contaminated with raw chicken). Place BBQ chicken in oven and bake for 45 minutes. Fifteen and 30 minutes into cooking time, take chicken out and slather with more sauce. Serves 6-8.
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Cilantro fries
 5-6 Yukon gold potatoes, cut into thin fries
 2 TBS olive oil
 1/4-1/2 tsp. garlic powder
 1/2-3/4 tsp. sea salt
 pepper
 1/4 C loosely packed cilantro leaves, finely chopped
 Preheat oven to 425 degrees, and get a baking sheet with rack ready. (if no rack, just line with foil/parchment paper and drizzle with olive oil.) Cut potatoes into fries and place in a bowl of cold water to soak for a few minutes. Drain water and dry fries with paper towel. Once dry, toss fries with olive oil, garlic powder, salt and pepper.
 Lay on a baking sheet in a single layer, preferably one that has a cooking rack so fries can have air circulating all around them (and no need to flip.) Bake for 20-25 minutes depending on your oven and how crispy you like your fries. If using a baking sheet without a rack, halfway through the cooking time, flip fries. Once done, toss fries with cilantro in a bowl.
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Strawberry shortcake trifle
 6 C sliced strawberries
 1/2 C sugar
 1 (1 lb.) frozen pound cake, thawed
 2 (3.4 oz.) pkgs. instant vanilla pudding
 3 C milk
 1 pkg. white chocolate chips, melted
 1 (8 oz.) container Cool Whip
 Sprinkle sugar over sliced strawberries; let sit while preparing pudding. Slice pound cake into cubes; set aside. Mix pudding with milk; set in fridge while melting chocolate. Once chocolate is melted, whisk into pudding. Fold in Cool Whip. Layer pound cake, pudding, and strawberries in trifle dish. Refrigerate until serving.
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 Thought - If at first you don’t succeed, skydiving is not for you!
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10/31/13
Here’s more comfort food for the cold weather coming our way.
Chicken and biscuits
1 can condensed cream of chicken soup
3/4 C sour cream, divided
2 C chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 C shredded mild cheddar cheese
1 cup all-purpose baking mix
3 TBS milk
Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream in 8-inch square baking dish until blended. Stir in chicken, vegetables and cheese. Stir baking mix, milk and remaining sour cream just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture. Bake 35 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.
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Apple cranberry slaw
1/3 cup zesty Italian dressing
2 TBS pancake syrup
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 apple, chopped
1/2 C dried cranberries
1/4 C chopped red onions
Mix dressing and syrup in large bowl. Add remaining ingredients; toss to coat. Refrigerate 1 hour before serving.
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Baked apples
1 C flour
1/8 tsp. salt
1/3 C shortening
1 C shredded sharp cheddar cheese
5 TBS cold water
10 medium baking apples, peeled, cored and sliced
3/4 C firmly packed brown sugar
1/4 C (1/2 stick) butter or margarine, melted
2 TBS minute tapioca
1 tsp. ground cinnamon
Preheat oven to 425 degrees. Mix flour and salt in large bowl; cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with 5 TBS of water while mixing lightly with fork; shape into ball. (Mix in 1 or 2 TBS additional water if dough is too dry to shape into ball) Place dough on lightly floured surface; roll out to 14x10-inch rectangle.
Toss apples with remaining ingredients. Let stand 5 min. Spoon into 13x9-inch baking dish. Cover with dough; cut slits in top of dough to vent. Bake 35 min. or until pastry is golden brown and apples are tender. You can serve warm with ice cream.
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Thought - you can’t buy happiness but you can buy ice cream!
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10/24/13
If you like vegetables, you will enjoy these dishes.
Vegetarian lasagna
 cooking spray
 9 uncooked lasagna noodles
 1 onion, chopped
 4 cloves garlic, chopped
 1 (14.5 oz.) can vegetable broth
 1 TBS chopped fresh rosemary
 1 (14 oz.) can marinated artichoke hearts, drained and chopped
 1 (10 oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry
 1 (28 oz.) jar tomato pasta sauce
 3 C shredded mozzarella cheese, divided
 1 (4 oz.) pkg. herb and garlic feta, crumbled
 Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
 Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
 Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting. Serves 8.
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Ratatouille
 2 TBS olive oil
 3 cloves garlic, minced
 2 tsp. dried parsley
 1 eggplant, cut into 1/2 inch cubes
 salt to taste
 1 C grated Parmesan cheese
 2 zucchini, sliced
 1 large onion, sliced into rings
 2 C sliced fresh mushrooms
 1 green bell pepper, sliced
 2 large tomatoes, chopped
 Preheat oven to 350 degrees. Coat bottom and sides of a 1-1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
 Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes.
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Eggplant Parmesan
 3 eggplant, peeled and thinly sliced
 2 eggs, beaten
 4 C Italian seasoned bread crumbs
 6 C spaghetti sauce, divided
 1 (16 oz.) pkg. mozzarella cheese, shredded and divided
 1/2 C grated Parmesan cheese, divided
 1/2 tsp. dried basil
 Preheat oven to 350 degrees. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown. Serves 8.
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 Thought - Why do psychics have to ask you your name?
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10/17/13
Soup is a great thing to serve for the cold days to come.
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Wild rice soup
8 bacon strips, diced
1/3 C chopped onion
1/3 C flour
1/2 to 1 tsp. salt
4 C water
1 can (14-1/2 oz.) chicken broth
1-1/2 C cooked wild rice
1 can (12 oz.) evaporated milk
2 C (8 oz.) Velveeta cheese
2 TBS minced fresh parsley
In a large saucepan, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Stir in wild rice. Reduce heat; cover and simmer for 5 minutes. Add milk, cheese, parsley and bacon; cook and stir until heated through and cheese is melted. Yield: 6-8 servings.
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Split pea soup
1 lb. smoked kielbasa
1 lb. dried split peas
6 C water
1 C chopped carrots
1 C chopped onion
1 C chopped celery
1 TBS minced fresh parsley
1 tsp. salt
1/2 tsp. coarse black pepper
2 bay leaves
Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves. Yield: 8 servings.
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Cream of leek soup
5 C chopped leeks (white portion only)
1/4 C butter
5 C chicken broth
4-1/2 C half-and-half crem, divided
1/2 C flour
1 tsp. salt
1/4 tsp. white pepper
3 rounds (8 each) Brie cheese, rind removed
3 TBS minced chives
In a soup pot, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth.
 Return to pan. Stir in 3 cups cream. Combine flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives. Yield: 12 servings.
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Thought - If you can’t say something nice, at least have the decency to be vague.
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10/10/13
Why not try these three recipes for your next dinner? Some of it even has the feel of fall.
Shells with spinach
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) cottage cheese
1 red pepper, chopped
1 egg white
1 env. (.7 oz.) Good Seasons Italian Dressing Mix
1 C mozzarella cheese, divided
 20 jumbo pasta shells (for suffing), cooked, cooled
1 jar (14 oz.) spaghetti sauce
Heat oven to 400 degrees. Combine first 5 ingredients. Stir in 1/2 cup mozzarella; spoon into shells. Spread half of sauce onto bottom of 13x9-inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover. Bake 40 min. or until heated through, uncovering after 30 min.
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Zucchini bake
2 zucchini, cut into 1/4-inch-thick slices
2 plum tomatoes, thinly sliced
1/2 C finely chopped red onions
1/4 C zesty Italian dressing
2 TBS chopped fresh basil
3/4 C shredded Italian five cheese mix
Heat oven to 425 degrees. Arrange 4 rows of zucchini alternately with 3 rows of tomatoes on bottom of 9-inch square baking dish sprayed with cooking spray, overlapping rows as necessary. Sprinkle with onions; drizzle with dressing. Cover. Bake 30 to 35 min. or until zucchini is tender, uncovering after 20 min.Top with basil and cheese; bake 5 min. or until cheese is melted.
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Pumpkin bars
4 eggs
1-2/3 C sugar
1 C canola oil
1 can (15 oz.) solid-pack pumpkin
2 C all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Icing:
1 pkg. (3 oz.) cream cheese, softened
2 C confectioners’ sugar
1/4 C butter, softened
1 tsp. vanilla extract
1 to 2 TBS milk
In a bowl, beat eggs, sugar, oil and pumpkin until well blended. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 25-30 minutes or until set. Cool completely.
 For icing, beat cream cheese, confectioners’ sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in refrigerator. Yield: 2 dozen.
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Thought - Showers are great. They make you feel nice and clean, make you sound like a professional singer and help you make all of life’s decisions.
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10/3/13
These recipes are all for the slow cooker. This will come in handy and will really taste good as the weather cools.
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Beef barley soup
 5 C water
 2 tsp. beef bouillon or 4 tsp. regular bouillon granules
 1/3 C pearl barley
 1/3 C lentils
 1 TBS dehydrated onion flakes (you could use fresh onion instead)
 2 garlic cloves, minced
 1 bay leaf
 1 C sliced mushrooms
 1-1/2 lbs. stew meat (preferably made with a roast from the chuck)
 1/2 tsp. thyme
 1/2 tsp. basil
 1/2 tsp. pepper
 1 tsp. salt
 1 TBS red wine vinegar (plus more, if needed)
 Place water, bouillon, mushrooms, barley, lentils, onion, garlic, bay leaf, stew meat, thyme, basil and salt in slow cooker. Cover and cook on low for 6-8 hours, until lentils are cooked and stew meat is tender. Remove bay leaf. Add pepper and red wine vinegar.  If you like, add more basil, thyme and salt to taste. Serve with warm bread. Serves four.
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Chicken stroganoff
 4 skinless, boneless chicken breast halves - cubed
 1/8 C margarine
 1 (.7 oz.) pkg. dry Italian-style salad dressing mix
 1 (8 oz.) pkg. cream cheese
 1 (10.75 oz.) can condensed cream of chicken soup
 Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5-6 hours. Add cream cheese and soup; mix together and cook on high for another 1/2 hour or until heated through and warm. Serves four.
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Easy pot roast
 4 lbs. chuck roast
 salt and pepper to taste
 1 packet dry onion soup mix
 1 C water
 3 carrots, chopped
 1 onion, chopped
 3 potatoes, peeled and cubed
 1 stalk celery, chopped
 Season roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side. Place roast in slow cooker and add soup mix, water, carrots, onion, potatoes, and celery.
Cover and cook on low setting for 8-10 hours. Serves 6.
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 Thought - Make peace with your past so it won’t screw up your present.
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9/26/13
Hey, Hey, bar and grill sauerkraut balls
Lonnie Brown recently brought these to a football party and they were an instant hit. Everyone wanted the recipe. Instead of making small balls, the ones he made were almost two inches in diameter. Of course that makes less, but you can choose to make them whatever size you want.
1 lb. bulk pork sausage
1/2 C chopped onion
1 can (27 oz.) sauerkraut
1/4 C fine dried bread crumbs
1 pkg. (8 oz.) cream cheese, softened
1/4 C finely chopped parsley
1 TBS sweet and spicy mustard
garlic salt and pepper to taste
flour
two eggs beaten with 2 TBS water
fine dry bread crumbs
vegetable oil for deep frying
In frying pan, fry sausage and onion, breaking sausage in small pieces until it is brown. Drain. Drain sauerkraut and squeeze dry. Add to sausage mixture with 1/4 cup  bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper. Mix well, cover and refrigerate several hours or overnight.
Place flour for coating balls in shallow bowl. Place egg mixture in another shallow bowl. Place bread crumbs in the third shallow bowl then shape sauerkraut mixture into small balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry balls a few at a time in deep fat heated to 375 degrees, until brown. Drain on paper towels. Keep warm in a low oven. Makes 4 to 5 dozen balls.
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Super monkey bread
1 small  banana, coarsely chopped
6 TBS cocktail  peanuts, divided
1/4 C packed brown sugar
2 TBS butter
2 TBS creamy peanut butter
2 TBS maple-flavored or pancake syrup
1 TBS water
1/4 C granulated sugar
1 can (16.3 oz.) refrigerated buttermilk biscuits, each cut into quarters
Heat oven to 350 degrees. Place bananas in 9-inch round pan sprayed with cooking spray; sprinkle with 1/4 cup nuts. Microwave brown sugar, butter, peanut butter, syrup and water in small microwaveable bowl on high 1 min. or until butter is melted; stir until mixture is well blended. Drizzle over ingredients in pan.
Use pulsing action to process remaining nuts and granulated sugar in food processor until nuts are almost ground; pour into shallow dish. Dip dough pieces in nut mixture, turning to evenly coat each piece. Arrange in single layer over ingredients in pan; top with any remaining nut mixture. Bake 25 min. or until golden brown. Cool 1 min.; invert onto plate. Remove pan. Top bread with any nuts remaining in pan; cool slightly.
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Butternut linguine
4 C cubed peeled butternut squash
1 medium red onion, chopped
3 TBS olive oil
1/4 tsp. crushed red pepper flakes
1/2 lb. uncooked linguine
2 C julienned Swiss chard
1 TBS minced fresh sage
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees. Place squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine oil and pepper flakes; drizzle over vegetables and toss to coat. Bake, uncovered, 45-50 minutes or until tender, stirring occasionally. Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine. Yield: 4 servings.
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Thought - Best friends make the good times better and the hard times easier.
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9/19/13
How about this for your next dinner? Some of it involves using the grill, and time for that is becoming short.
Grilled meatloaf
2 C sliced fresh mushrooms
1 medium onion, thinly sliced
1 TBS butter
1 egg, lightly beaten
1/3 C milk
1/2 C old-fashioned oats
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 lbs. ground beef
SAUCE:
1/2 C ketchup
2 TBS brown sugar
2 tsp. prepared mustard
In a large skillet, saute mushrooms and onion in butter until tender; set aside. In a large bowl, combine egg, milk, oats, salt and pepper. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12x8 rectangle; spoon mushroom mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Discard foil.
Prepare grill for indirect heat, using a drip pan. Form a double thickness of heavy-duty foil (about 14-in. square); cut three slits in foil. Place meatloaf on foil; place on grill rack over drip pan. Grill, covered, over indirect medium heat for 35 minutes. Combine sauce ingredients; brush over loaf. Grill 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160. Let stand for 15 minutes before slicing. Yield: 8 servings.
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Fancy green beans
2 lbs. fresh green beans, trimmed
2 C water
1 envelope onion soup mix
2/3 C slivered almonds, toasted
2 TBS grated Parmesan cheese
1 tsp. paprika
6 TBS butter, melted
In a large saucepan, combine beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beans are crisp-tender.
In a small bowl, combine almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat. Yield: 8 servings.
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Apple on a skewer
4 medium apples, peeled and quartered
4 tsp. sugar
1-1/4 tsp. ground cinnamon
Thread apples on four metal or soaked wooden skewers. Lightly spray with cooking spray. Combine sugar and cinnamon; sprinkle over apples.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat grill rack. Grill, covered, over medium heat for 6-8 minutes or until golden. Turn; cook 8-10 minutes longer or until golden and tender. Serve warm. Yield: 4 servings.
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 Thought - Life is a gift to you. The way you live it is your gift to those who come after. Make it a fantastic one.
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9/12/13
We are back to desserts this week. You may know they are my favorite thing to make. The first pear tarte is one of my new favorite desserts. It takes a while to make, but it’s so pretty when done and tastes great. It says to use whole wheat flour, but I used all-purpose flour.
Pear tarte
1C white whole wheat flour
1/2 C old-fashioned rolled oats
1 TBS granulated sugar
1/2 tsp. salt
4 TBS cold unsalted butter, cut into small pieces
2 TBS canola oil
3 TBS ice water
2 ripe but firm pears, peeled and thinly sliced
1 large apple, peeled and thinly sliced
1 TBS lemon juice
1/2 C light brown sugar
2 TBS unsalted butter
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 C fresh cranberries
To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until dough starts to come together. Turn dough out onto a lightly floured surface and knead it a few times until it holds together. Form dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare filling.
Preheat oven to 375 degrees.
To prepare filling: Toss pears and apple with lemon juice in a large bowl. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until butter and sugar are melted and mixture starts to bubble. Remove from heat. Starting at center of pan, arrange pear and apple slices in concentric circles, overlapping slices and adding another layer until all slices are in pan. Scatter cranberries on top.
Return pan to medium-low heat and bring liquid to a simmer. (It might be hard to see simmering - take a peek under fruit or listen for bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling pan occasionally, until sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from heat.
Roll dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off top sheet and invert dough over fruit. Peel off remaining paper. Quickly tuck edges of crust down into sides of pan. Prick top with a fork.
Transfer pan to oven. Bake until crust is just beginning to brown around edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around edge of pan to release crust. Place a serving plate larger than pan on top of it and invert tart onto plate (it may take a light shaking to release tart from pan). Serve warm.
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Cornflake chocolate chip marshmallow cookies
2 sticks unsalted butter, room temperature
1-1/4 C granulated sugar
2/3 C light brown sugar, tightly packed
1 egg
1/2 tsp. vanilla extract
1-1/2 C all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 tsp. kosher salt
3 C Cornflake Crunch
2/3 C mini chocolate chips
1-1/4 C mini marshmallows
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of bowl with a spatula. Add egg and vanilla extract and beat 7-8 minutes.
On low speed, mix in flour, baking powder, baking soda, and salt until just combined. Scrape down sides and, still on low speed, paddle in Cornflake Crunch and chocolate chips until just incorporated (30-45 seconds), then stir in marshmallows as well.
Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough onto pan. Pat tops of dough mounds flat. Wrap pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (Do not bake at room temperature!)
When ready to bake, preheat oven to 375 degrees and arrange chilled dough onto parchment lined baking sheet at least 4 in. apart. Bake about 18 minutes, until browned around edges and beginning to brown in center. Cookies will puff, crackle, and spread. If they seem pale and doughy on surface, leave in oven for about 1 more minute. Cool cookies completely on pan before moving them to a plate or an airtight container. Makes 15-20 large cookies.
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Grilled peach crisp for two
 1/2 tsp. sugar
 1/8 tsp. ground cinnamon
 1 medium peach, halved and pitted
 1 C reduced-fat vanilla ice cream
 1/4 C reduced-fat granola
 In a small bowl, combine sugar and cinnamon; sprinkle over cut sides of peach. Let stand for 5 minutes. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat grill rack. Place peach cut side down on grill rack. Grill, covered, over medium heat for 8-10 minutes or until peach is tender and begins to caramelize. Place peach halves in dessert bowls. Serve with ice cream and granola. Yield: 2 servings.
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Thought - If we’re not meant to have midnight snacks, why is there a light in the fridge?
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9/5/13
The recipes this week include two from my friends, and the final one is my new favorite dessert. Be sure to try all. These are really good.
Morgan House chicken salad from Nancy Shears
8 C diced boneless, skinless chicken breast
1 C diced celery
1/3 C chopped chives
1/3 C slivered almonds
1/3 C chopped green stuffed olives
1 tsp. seasoned salt
1/2 tsp. white pepper
2-3 C mayonnaise to taste
Mix all ingredients in mixing bowl. Add mayo in increments until right moisture is attained. (I didn’t add either the seasoned salt or white pepper when I made this and it still tasted great.)
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Deviled avocado eggs from MaryClaire Relf
1/2 large avocado, mashed
3 hard boiled eggs
1 tsp. cilantro
3 tsp. lime juice
1 TBS red onion
pinch of salt & pepper
dash of chili pepper or paprika
Peel eggs and remove yolks. Mix all ingredients together (except whites) until smooth. Fill eggs whites with mixture and refrigerate for an hour before serving.
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Great banana squares
1/2 C sugar
1 C sour cream
1/2 C butter, softened
2 eggs
1-3/4 C ripe bananas (about 3 or 4), mashed
2 tsp. vanilla
2 C flour
1 tsp. baking soda
 3/4 tsp. salt
 1/2 C chopped nuts (optional)
Brown butter frosting:
1/2 C butter
4 C powdered sugar
1-1/2 teaspoon vanilla
3 TBS milk
Heat oven to 375 degrees. Grease and flour 15x10 jelly roll pan.
For bars - in a large bowl, beat together sugar, sour cream, butter and eggs until creamy. Blend in bananas and vanilla. Add flour, baking soda, salt and blend for 1 minute. Add walnuts. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden.
 For frosting - heat butter in large saucepan over medium heat until boiling. Let butter turn a delicate brown and remove from heat immediately. Add powdered sugar, vanilla and milk. Whisk together until smooth. It should be thicker than a glaze and a little thinner than frosting. Punch small holes in tops of bars. Then using a spatula, spread  brown butter frosting over warm bars. Serve warm. They taste great at that point and moist because the icing has dripped down into bars!
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Thought -The things you take for granted someone else is praying for!
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8/29/13
This is a good time to use all the fresh fruits and vegetables available to us. Here are some suggestions.
Broccoli salad
 1 head broccoli
 6 to 8 slices cooked bacon, crumbled
 1/2 C chopped red onion
 1/2 C raisins, optional
 8 oz. sharp cheddar, cut into very small chunks
 1 C mayonnaise
 2 TBS white vinegar
 1/4 C sugar
 1/2 C halved cherry tomatoes
 salt and freshly ground black pepper
 Trim off large leaves from broccoli stem. Remove tough stalk at the end and wash broccoli head thoroughly. Cut head into flowerets and stem into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently.
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Zucchini bake
 6 TBS (3/4 stick) unsalted butter, plus extra for topping
 1 lb. yellow onions, cut in half and sliced (3 large)
 2 lbs. zucchini, sliced 1/4-inch thick (4 zucchini)
 2 tsp. kosher salt
 1 tsp. freshly ground black pepper
 1/4 tsp. ground nutmeg
 2 TBS all-purpose flour
 1 C hot milk
 3/4 C fresh bread crumbs
 3/4 C grated Gruyere
 Preheat oven to 400 degrees. Melt butter in a very large (12-inch) saute pan and cook onions over low heat for 20 minutes, or until tender but not browned. Add zucchini and cook, covered, for 10 minutes, or until tender. Add salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in flour. Add hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour mixture into an 8 by 10-inch baking dish.
 Combine bread crumbs and Gruyere and sprinkle on top of zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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Everything salsa
 4 to 5 medium tomatoes, chopped
 1 medium onion, chopped
 1 medium green pepper, chopped
 2 jalapeno peppers, seeded and chopped
 2 to 3 TBS chopped pimiento-stuffed olives
 2 TBS minced fresh basil
 2 TBS minced fresh parsley
 1 can (8 oz.) tomato sauce
 2 TBS olive oil
 4 tsp. lime juice
 1-1/2 tsp. garlic salt
 1/2 tsp. pepper
 tortilla chips
 In a large bowl, combine first seven ingredients. In another bowl, combine tomato sauce, oil, lime juice, garlic salt and pepper. Pour over vegetable mixture; toss to coat. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 7 cups.
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 Thought - If you don’t have time to do it right, when will you find time to do it over?
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8/22/13
These are easy fruit desserts.
Raspberry sorbet
 1/4 C plus 1-1/2 tsp. fresh lemon juice
 3-3/4 C fresh or frozen unsweetened raspberries
 2-1/4 C confectioners’ sugar
In a blender or food processor, combine all ingredients; cover and process until smooth. Transfer to a freezer container; freeze until firm. Yield: 6 servings.
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Raspberry cheesecake
 2 C chocolate wafer crumbs
 1/3 C butter, melted
 3 TBS sugar
Raspberry sauce:
 2-1/2 C fresh or frozen unsweetened raspberries, thawed
 2/3 C sugar
 2 TBS cornstarch
 2 tsp. lemon juice
Filling/topping:
 3 pkgs. (8 oz. each) cream cheese, softened
 1/2 C sugar
 2 TBS all-purpose flour
 1 tsp. vanilla extract
 2 egg whites
 1 C heavy whipping cream
 2 to 3 TBS orange juice
 1-1/2 C fresh or frozen unsweetened raspberries, thawed
Combine first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9 in. springform pan. Chill 1 hour or until firm. In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside.
In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream.
Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375 degrees for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour.
Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake. Yield: 12-16 servings.
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Easy peach cobbler
 1 can (21 oz.) peach pie filling
 2/3 C water
 1/8 to 1/4 tsp. ground nutmeg
 1/3 C chopped pecans
 1 tube (7-1/2 oz.) refrigerated buttermilk biscuits
In a bowl, combine pie filling, water and nutmeg. Transfer to a greased 9-in.x5-in. loaf pan. Sprinkle with pecans. Separate biscuits and arrange over pecans. Bake at 375 degrees for 30-35 minutes or until biscuits are golden brown. Serve warm. Yield: 5 servings.
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Talking about our problems is our greatest addiction. Break the habit by talking about your joy.
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8/15/13
Summer is salad time. Try these.
Cucumber potato salad
 5 lbs. red potatoes
 4 celery ribs, sliced
 1 bunch green onions, sliced
 2 TBS dill weed
 2 tsp. salt
 2 C mayonnaise
 1 bottle (16 oz.) cucumber ranch salad dressing
 Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes.
 In a large serving bowl, combine potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.
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Fruity salad
 6 C mixed salad green
 2 fresh peaches, sliced
 2 C sugar snap peas
 1 C fresh blueberries
 1/4 C catalina dressing
 3/4 C crumbled feta cheese
 Combine all ingredients except cheese. Top with cheese.
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Molded salad
 4 C sliced peeled cooked red potatoes
 1/4 C chopped celery
 1/4 C sliced green onions
 1/4 C sliced radishes
 1 C (8 oz.) sour cream
 2 TBS cider vinegar
 1 envelope zesty Italian salad dressing mix
 1/8 tsp. pepper
 In a large bowl, combine potatoes, celery, onions and radishes. Combine sour cream, vinegar, salad dressing mix and pepper; pour over potato mixture and toss gently. Press into a 5-cup ring mold coated with cooking spray. Cover with plastic wrap. Refrigerate for 2-3 hours. Run a knife around edges of mold to loosen. Invert onto a serving plate.
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 Thought - Don’t strive to make your presence felt, rather your absence noticed.
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8/8/13
This week’s recipes are devoted to cooking on the grill, perfect for our beautiful weather.
Grilled chicken skewers
 3/4 C plain yogurt
 2 TBS fresh lemon juice
 1 large garlic clove, minced
 2 tsp. sugar
 1/2 tsp. turmeric
 1 tsp. kosher salt
 1/4 tsp. black pepper
 6 boneless, skinless chicken breasts, sliced into long strips
 3 large, ripe mangoes, cut into large pieces
 Place 20 wooden skewers in water to soak. In a large, shallow dish, combine yogurt, lemon juice, garlic, sugar, turmeric, salt, and pepper.
Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 15 minutes (or overnight, if desired).
 Heat grill to medium high. Remove chicken from marinade, shaking off excess, and thread onto skewers. Grill chicken, turning, until cooked through, 3 to 5 minutes. Transfer to a platter and cover with foil to keep warm. Grill mango until slightly charred and tender, about 2 minutes per side. Serve with chicken.
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Grilled vegetables with sauce
 2 each zucchini and yellow squash, cut diagonally into 1/2-inch-thick slices
 2 each red and yellow peppers, cut lengthwise into 1-inch-wide strips
 1 small red onion, cut into thin wedges
 1/4 C plus 2 TBS sun dried tomato vinaigrette dressing, divided
 1TBS dijon mustard
 Heat grill to medium heat. Toss vegetables with 2 TBS dressing in large bowl. Grill 8 to 10 min. or until crisp-tender, turning occasionally. Mix remaining dressing and mustard in same bowl. Add vegetables; toss to coat.
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Grilled peach tart
 4 large, ripe peaches
 1 16-oz. container ricotta cheese
 1/4 C plus 2 TBS sugar
 1 tsp. ground cinnamon
 1/4 tsp. grated nutmeg
 1 1-lb. ball pizza dough
 2 TBS butter, melted
 1/2 C pepitas (green pumpkin seeds) or pistachios
 Fill medium saucepan with water and bring to a boil. Drop peaches into water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off skins. Cut each peach into 8 wedges; set aside.
 Combine ricotta and 1/4 cup of sugar; set aside. In a small bowl, combine cinnamon, nutmeg, and remaining sugar; set aside. Lightly flour back of a large baking sheet. Roll out pizza dough to 1/4 inch thick. Place dough on back of baking sheet and brush it with half of butter.
 Preheat gas grill to high; adjust temperature to low after 15 minutes. (If cooking over charcoal, allow coals to burn until covered with gray ash.)
Using baking sheet like a big spatula, flip dough directly onto grill. Cook until underside of dough begins to brown, 4 to 6 minutes. (Crust may bubble.) Using tongs, slide dough back onto baking sheet, then flip ungrilled side onto grate. Brush cooked side of dough with remaining butter. Arrange peaches on top. Sprinkle with pepitas and spiced sugar. Cover grill and cook for 8 to 12 minutes or until underside of crust browns. Slide onto baking sheet. Serve warm with the sweetened ricotta.
 Rainy day method: Preheat oven to 375 degrees. Brush half of butter onto baking sheet. Prepare sweet ricotta mixture as above. Prepare dough as above and place it on baking sheet. Bake 12 to 15 minutes. Remove from oven and top with peaches, pepitas, and spiced sugar. Bake 10 more minutes or until crust is golden.
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 Reminder - The only time a woman is helpless is when her nail polish is drying. Other than that, watch out!
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8/1/13
How about this for dinner tomorrow?
Grilled yogurt chicken
 1/2 C plain low-fat Greek yogurt
 1/2 lemon, juiced
 1 TBS lemon zest
 1 TBS olive oil
 4 cloves garlic, crushed
 1 TBS paprika
 1 tsp. herbes de Provence
 1 tsp. salt
 1 tsp. ground black pepper
 1 (5 lb.) whole chicken, cut into 8 pieces
 1/2 cup plain low-fat Greek yogurt
 1 TBS lemon juice
 1 tsp. harissa (Moroccan spicey pepper sauce)
 1 pinch salt
 Whisk together 1/2 cup yogurt, juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal bag. Marinate in refrigerator for at least 3 hours.
 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
 Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt. Grill chicken, skin-side down, on preheated grill for 2 minutes. Turn each piece and move to indirect heat. Grill, turning often, with lid down until well-browned and meat is no longer pink in center, 30 to 35 minutes. An instant-read thermometer inserted into thickest part of the thigh, near the bone, should read 180 degrees.
Serve chicken with yogurt harissa mixture on the side.
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Grilled zucchini
 3 zucchini
 3 TBS butter, softened
 2 cloves garlic, minced
 1 TBS chopped fresh parsley
 1/2 C freshly grated Parmesan cheese
 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Cut zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini. Mix butter, garlic, and parsley in a bowl, and spread mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place slices, cheese sides up, crosswise on preheated grill to keep them from falling through.
 Grill zucchini until cheese has melted and slices are cooked through and show grill marks, about 8 minutes.
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Peach cobbler
Peach Filling:
 1/2 C white sugar
 1 TBS cornstarch
 1/4 tsp. ground cinnamon
 4 C sliced fresh peaches
 1 tsp. lemon juice
Cobbler Topping:
 1 C all-purpose flour
 1 TBS white sugar
 1-1/2 tsp. baking powder
 1/2 tsp. salt
 3 TBS shortening
 1/2 C milk
 Preheat oven to 400 degrees. Combine 1/2 cup sugar, cornstarch, and cinnamon in a saucepan and whisk to mix. Stir in sliced peaches and lemon juice, tossing until peaches are evenly coated. Cook filling over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2-quart casserole dish. Keep mixture hot in oven while you make topping.
 In a medium bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls. Return cobbler to oven and bake until topping is golden brown, 25 to 30 minutes.
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 Thought - When a friend does something wrong, don’t forget all the things they did right.
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7/25/13
OK, it’s food for the lover of sweets ... again!
Chocolate decadence
 1 pkg. devil’s food cake mix (regular size)
 1 C refrigerated Irish creme nondairy creamer
 3-1/2 C cold milk
 2 pkgs. (3.9 oz. each) instant chocolate pudding mix
 3 C whipped topping
 12 mint candies, chopped
 Prepare and bake cake according to package directions using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, carefully poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
 In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in refrigerator. Yield: 16 servings.
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Carrot cake waffles
Waffle Ingredients:
 2 C all-purpose flour
 1/2 tsp. salt
 2 TBS sugar
 1-1/2 tsp. baking soda
 1 tsp. cinnamon
 1 tsp. nutmeg
 1 tsp. allspice
 1-3/4 C buttermilk or 1-1/2 C sour cream or plain yogurt thinned with 1/4 C milk
 2 eggs, separated
 4 TBS (1/2 stick) butter
 1/2 tsp. vanilla extract
 1 C raisins
 1 C walnuts, chopped
 1-1/2 C finely grated carrots
 cooking spray for waffle iron
Maple nut cream cheese spread ingredients:
 8 oz. cream cheese, softened
 3-4 TBS maple syrup
 1/8 C chopped walnuts
 Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
 Combine flour, salt, sugar, baking soda. Mix together buttermilk (or buttermilk substitute) and egg yolks. Stir in spiced butter and vanilla. Spray waffle iron well and preheat it. Stir wet into dry ingredients.
 Beat egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into batter. Add carrots, walnuts, and raisins. Stir gently to combine. Spread a ladleful or so of batter onto waffle iron and bake until waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
 To make maple cream cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of maple cream cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven. Yield: about 7 waffles using 1/2 C batter for each.
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Blueberry banana bread
 1/2 C shortening
 1 C sugar
 2 eggs
 2 tsp. vanilla extract
 2 C all-purpose flour
 1 tsp. baking soda
 1/2 tsp. salt
 2 medium ripe bananas, mashed
 1 C fresh blueberries
 In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries.
 Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves.
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 Thought - Remember it takes only a smile at another person to make a dark day seem bright.
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7/18/13
These are great treats for those of us with a sweet tooth. That’s actually an interesting expression since they may not be good for our teeth!
Chocolate caramel pretzels
 1 C butter
 1 C brown sugar
 16 oz. semi-sweet chocolate chips
 small bag of mini pretzels
 sea salt
Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil. Cover bottom of sheet with mini pretzels. Get them as close as you can, but make sure they are only one layer deep.
Melt butter in a saucepan on stove. Add brown sugar and stir for a few minutes on medium low until sauce is well mixed. Do not let sauce boil. Pour caramel sauce over pretzels and put cookie sheet in oven for 7 minutes. It will be bubbly after 7 minutes. Remove from oven and sprinkle chocolate chips evenly over caramel pretzels. Put sheet back into oven for 1 minute. Remove from oven, and use a spatula to spread melted chocolate evenly over sheet. Sprinkle coarsely ground sea salt over chocolate. Refrigerate for at least a few hours and then cut or break bark up for presents or just eat it!
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Lemon monkey bread
 12 Rhodes dinner rolls, thawed but still cold
 zest of 1 lemon
 1/2 C sugar
 3 TBS butter, melted
Glaze:
 1/2 C powdered sugar
 1 TBS lemon juice
 Cut rolls in half and place in a greased 9x13 pan. Drizzle with melted butter. Mix lemon zest and sugar together in a small bowl. Sprinkle half of lemon sugar mixture over rolls. Cover and let raise till doubled. Sprinkle remaining sugar mixture on top. Bake at 350 degrees for about 20-25 minutes. Remove from pan. Combine glaze ingredients. Drizzle over rolls while still warm.
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Watermelon slush
 1/4 C lime juice
 8 C cubed seedless watermelon
 1/4 C sugar
 2 C diet lemon-lime soda, chilled
In a blender, cover and process lime juice, watermelon, and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Yield: 8 servings.
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Thought - Experience is something you don’t get until just after you need it.
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7/11/13
Chicken can be done so many ways. Try these suggestions!
Chicken sandwiches
1-1/4 lbs. boneless skinless chicken breasts, cut into 1-inch strips
2 medium tomatoes, seeded and chopped
1/2 C sliced quartered seeded cucumber
1/2 C sliced sweet onion
2 TBS cider vinegar
1 TBS olive oil
1 TBS minced fresh oregano or 1 tsp. dried oregano
1 to 2 tsp. minced fresh mint or 1/2 tsp. dried mint
1/4 tsp. salt
6 whole wheat pita pocket halves, warmed
6 lettuce leaves
In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from skillet; cool slightly. In a large bowl, combine chicken, tomatoes, cucumber and onion. In a small bowl, whisk vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
 Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture using a slotted spoon. Yield: 6 servings.
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Sesame chicken
1 TBS oil
1lb. boneless skinless chicken thighs, cut into bite-size pieces
2 C sugar snap peas, trimmed
1 large red pepper, cut into 1-inch pieces
3 cloves garlic, minced
2 C fresh pineapple chunks (1 inch)
1/4 C Asian Toasted Sesame Dressing
1 TBS lite soy sauce
2 green onions, diagonally cut into thin slices
Heat oil in wok or large skillet on medium-high heat. Add chicken, peas, peppers and garlic; stir-fry 4 to 5 min. or until chicken is done. Add pineapple; stir-fry 2 min. or until heated through. Stir in combined dressing and soy sauce. Remove from heat; stir in onions. Serve with hot cooked brown rice.
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Chicken bundles
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 C shredded Mozzarella cheese, divided
6 TBS grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RItz Crackers, crushed (about 1/2 C)
1-1/2 C spaghetti sauce, heated
Heat oven to 375 degrees. MIx cream cheese, spinach, 1 cup Mozzarella and 3 TBS Parmesan until blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
 Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam sides down in 13x9-inch baking dish sprayed with cooking spray.
 Bake 30 min. or until chicken is done. Remove and discard toothpicks. Serve chicken topped with spaghetti sauce and remaining Mozzarella.
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Thought - The happiest of people don’t necessarily have the best of everything; they just make the most of everything that comes along their way.
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6/27/13
This could be your next dinner!
Easy Alfredo
4 oz. cream cheese
4 TBS butter
2 tsp. garlic powder
3/4 C 2 percent milk
2/3 C Parmesan cheese
dash of salt
dash of fresh ground pepper
Put cream cheese and butter in a small saucepan, then add garlic and milk. Next add Parmesan, salt and pepper. Cook on stove over medium heat stirring it with a whisk as cream cheese and butter melt. Once it begins to boil, whisk constantly so it doesn’t burn and turn down heat after about 2-3 min to med/low heat. Let it cook for about 5-7 min more while whisking, until it is a little thicker but not quite the thickness you want your sauce to be. It will thicken as it cools down. If it is too thick on the stove it will be very thick and chunky off the stove. Serve over noodles. Makes four servings.
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Spinach salad
 1/2 C olive oil
 2 TBS vinegar
 1 TBS sugar
 2 tsp. lemon & pepper seasoning
 2 pkgs. (5 to 6 oz. each) spinach leaves
 1 C sliced mushrooms
 2 hard boiled eggs, chopped
 1 small red onion, chopped
 Croutons
 McCormick Bacon Pieces
 Mix olive oil, vinegar, sugar and seasoning in small bowl with wire whisk until well blended. Toss spinach and mushrooms in large bowl. Top with bacon, eggs, red onion and croutons, if desired. Serve with dressing. Makes 10 1-cup servings.
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Pretzel fudge brownies
1 box fudge brownie mix for 9x13 pan
2 eggs
1/4 C water
2/3 C vegetable oil
3 C pretzels
1 jar caramel sauce
coarse sea salt
Heat oven to 350 degrees. Line a 9x13 baking pan with parchment paper or spray with cooking spray. Prepare brownie batter according to package directions. Pour about 1/3 brownie batter into baking pan. Spread until bottom of the pan is evenly coated. Then add 2 even layers of pretzels, covering the entire surface. Carefully spoon remaining brownie batter on top to cover pretzels.
 Bake for 30 minutes or until a toothpick inserted in the middle of brownies comes out clean. Remove from oven and set on a cooling rack to cool. Spoon caramel sauce onto top of brownies in an even layer. If it is too thick, spoon sauce into a small bowl first and microwave for 30 seconds to thin. Sprinkle caramel with a little sea salt. Serve warm or let cool to room temperature.
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 Notice in a farmer’s field: “The farmer allows walkers to cross the field for free, but the bull charges.”
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6/20/13
We are back to my favorite sweet things this week.
Cinnamon roll cookies
 1/4 C plus 3 TBS butter or margarine, softened, divided
 1 egg
 1 pouch Betty Crocker sugar cookie mix
 6 TBS (1/4 C plus 2 TBS) packed light brown sugar
 1 tsp. cinnamon
 2/3 C chopped pecans, toasted
Glaze, if desired:
 2 TBS butter or margarine, melted
 1/4 C powdered sugar
 3/4 tsp. regular or clear vanilla
 3 TBS milk
Heat oven to 350 degrees. In large bowl, beat 1/4 cup butter and egg with electric mixer on medium speed until blended. Add cookie mix; beat on low speed until dough is evenly moist and crumbly.
On cookie sheet covered with 17-inch piece waxed paper, place dough; press to flatten slightly. Top dough with second piece waxed paper. Roll out dough into 12x11-inch rectangle. Refrigerate 10 minutes; remove top sheet waxed paper. Spread dough with 3 tablespoons butter. Sprinkle with brown sugar and cinnamon; top with pecans. Starting with long side, carefully roll up tightly; refrigerate 30 minutes. Cut log into 1/2-inch slices. Onto ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary.
Bake 8 to 10 minutes or until light brown on bottom. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. In medium bowl, stir together 3 tablespoons butter, powdered sugar and vanilla. Stir in milk, 1 tablespoon at a time, until smooth and consistency of thick syrup. Drizzle over cookies; let stand until set. To store, place waxed paper between cookie layers. Store in airtight container.
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Strawberry cake
 2 C self-rising flour
 2 C sugar
 4 eggs
 1 C canola oil
 1 C milk
 1/4 C sweetened strawberries, mashed
 1 small box dry strawberry Jell-O
Strawberry icing:
 1/2 stick butter or margarine, softened
 3/4 C powdered sugar
 1/4 C sweetened strawberries, mashed
Mix all ingredients and pour into greased 9×13 pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. While cake is baking, make icing. Mix together all icing ingredients until smooth - may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
Once cake is cool, spread icing on the cake. Store cake in refrigerator; it’s best when it’s chilled for at least 2 hours.
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Creamy peach pie
 Nilla Wafers, finely crushed (about 1-1/2 C)
 1/3 C butter, melted
 3/4 C boiling water
 1 pkg. (3 oz.) Jell-O Orange Flavor Gelatin
 2 C ice cubes
 1-1/2 C thawed Cool Whip Whipped Topping
 2 fresh peaches, peeled, chopped
Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until gelatin is slightly thickened. Remove any unmelted ice. Add Cool Whip; stir until well blended. Gently stir in peaches. Refrigerate15 min. or until gelatin mixture is thick enough to mound. Spoon into crust. Refrigerate 3 hours or until set.
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Thought: Why is it that doctors and attorneys call what they do “practice?”
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6/13/13
How’s this for dinner?
Mary’s baked spaghetti
 1 pkg. (16 oz.) spaghetti
 1 lb. ground beef
 1 medium onion, chopped
 1 jar (24 oz.) meatless spaghetti sauce
 1/2 tsp. seasoned salt
 2 eggs
 1/3 C grated Parmesan cheese
 5 TBS butter, melted
 2 C (16 oz.) cottage cheese
 4 C (16 oz.) shredded mozzarella cheese
 Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
 Place half of spaghetti mixture in a greased 13-in. x 9-in. baking dish. Top with half of cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.
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Broccoli salad
 2 bunches broccoli, florets only (5 to 6 C florets)
 1 medium red onion, chopped
 1/2 C raisins
 10 to 12 slices bacon, fried and crumbled
Dressing:
 1 C mayonnaise
 2 TBS balsamic vinegar
 2 tsp. sugar
 Separate florets from broccoli stalks. Save remainder of broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve.
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Bite Size Apple Pies
 1/2 C sugar
 2 tsp. cinnamon
 1 pkg. (14.1 oz.) refrigerated piecrust
 3 TBS melted butter, divided
 2 medium tart apples, each cut into 8 wedges
 In a small bowl, combine sugar and cinnamon, set aside 1 TBS. On a lightly floured surface, unroll pastry. Brush with 2 TBS melted butter; sprinkle with remaining sugar mixture. Cut each sheet into 8 one-inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.
 Place on parchment paper-lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. Bake at 425 degrees for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.
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 Thought: May you have enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, and enough hope to make you happy.
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6/7/13
This might be your next dinner!
Grilled avocado salad
 3 TBS Dijon mustard
 3 TBS honey
 1 clove minced garlic
 salt and pepper
 1/2 C olive oil
 3 C baby arugula
 1 C basil leaves
 1 C flat leaf parsley
 4 peaches
 1 avocado
 1/2 C mozzarella pearls or fresh mozzarella diced
Whisk together mustard, honey, garlic, salt, and pepper. Stream in olive oil while whisking. Set aside.
In a large bowl, toss together baby arugula, basil leaves, and parsley. Add baby mozzarella. Put in fridge.
Preheat  grill to medium heat. Slice peaches and remove pits. Slice avocado and brush both with olive oil. Season well with salt and pepper. Place peaches and avocados slice side down on grill. Grill for a few minutes (you want some grill lines on fruit, but you do not want them to turn to mush). Take fruit off grill. Slice peaches and avocado and add to salad bowl. Drizzle dressing over it. Toss lightly. Season with salt and pepper.
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Salmon on the grill
 1-1/2 lbs. salmon fillets
 lemon pepper to taste
 garlic powder to taste
 salt to taste
 1/3 C soy sauce
 1/3 C brown sugar
 1/3 C water
 1/4 C vegetable oil
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate. Place salmon on preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until fish flakes easily with a fork. Serves 6.
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Easy banana cream pie cups
 20 Oreo Cookies, finely crushed (about 1-3/4 C)
 1/4 C butter, melted
 2 pkgs. (3 oz. each) vanilla cook & serve pudding
 2-3/4 C half-and-half
 2-3 ripe, but firm bananas, sliced
 1 C thawed Cool Whip Whipped Topping
 additional Oreo Cookies, for garnish
Combine crushed cookies and butter in bowl. Press 3/4 of crumb mixture onto bottom of dessert cups (leaving some to layer over pudding). Refrigerate. Prepare pudding using half and half according to directions on box. Set aside to cool.
Remove dessert cups from refrigerator and layer each cup with pudding on top of crust and banana slices. Sprinkle with a little cookie crumb mixture, then add another layer of pudding, top with Cool Whip and garnish with Oreos.
Refrigerate 3 hours before serving.
Recipe can be made as a pie using a 9-inch pie pan.
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 Thought: Everything can change in the blink of an eye, but don’t worry, God never blinks.
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5/30/13
Fantastic desserts are featured this week.
Oreo chocolate chip cookies
 1 C butter (softened)
 3/4 C light brown sugar (packed)
 1 C granulated sugar
 2 large eggs
 1 TBS vanilla extract
 3-1/2 C flour
 1 tsp. salt
 1 tsp. baking soda
 2 C semi-sweet chocolate chips
 1 (18 oz.) pkg. Oreo Double Stuff cookies
 Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
 In medium bowl, mix flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. With a cookie scoop, form balls with dough. Place one ball on top of an Oreo cookie, and another ball on bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough. Place onto parchment or Silpat-lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
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Pineapple cream cheese bars
 1 pineapple cake box mix
 2 large eggs, used separately
 1/2 C olive oil
 1 brick (8 oz.) cream cheese, room temperature
 1/4 C sugar
 2 TBS crushed pineapple with juice from small can
 Preheat oven to 350 degrees. Mix dry cake mix, 1 egg, and oil until crumbly; reserve 1-1/4 cups. Press remaining mixture lightly into an ungreased 7x9 inch pan. Bake for 10 minutes at 350 degrees. Beat cream cheese, 1 egg, sugar and crushed pineapple until smooth.
Spread over baked layer and then sprinkle reserved crumb mixture over the top. Bake for an additional 13 minutes. Cool completely before cutting into bars. Refrigerate for 1 hour. Serve chilled.
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Iced lemon bites
 1 (18.25 oz. box) yellow cake mix
 1 (3.4 oz.) instant lemon flavored pudding mix
 4 large eggs
 3/4 C plus 3 TBS vegetable oil, divided
 4 C confectioners’ sugar
 1 TBS lemon zest (about 1 lemon)
 1/3 C fresh lemon juice
 3 TBS water
 Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of batter into each muffin tin, and bake for 12 minutes. Turn cakes onto a cloth towel.
 In a medium bowl, sift confectioners’ sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip cakes into glaze while they are still warm, covering as much of cake as possible. Place cakes on a wire rack with wax paper underneath to catch drips. Let glaze set thoroughly before storing in an airtight container.
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 Thought: May you have enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, and enough hope to make you happy.
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5/23/13
Chicken is so versatile. Here is more evidence of that.
Chicken meatballs
 1-1/4 lbs. ground chicken
 2 TBS chopped onion
 1 TBS chopped parsley
 1 clove garlic, minced
 1 tsp. fennel seeds
 1 egg, whisked
 1/2 C Parmesan cheese
 1/2 C breadcrumbs
 zest of 1/2 lemon
 salt and and pepper to taste
 1 14-oz. can pizza sauce
 3 TBS olive oil
 4 oz. fresh mozzarella (12 thin slices)
 Preheat oven to 400 degrees while setting the rack to the upper third part of oven. In a large bowl, using your hands, gently mix together first 10 ingredients.
Shape into tennis-ball size balls and place separated a few inches from each other on a foil-lined baking sheet.
 In a small bowl, mix one spoonful of pizza sauce with olive oil. Brush mixture on top of each meatball. Bake for 15 minutes. Remove meatballs from oven. Spoon some sauce on top of each meatball and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan.
 Serve meatballs with pasta and a salad.
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Cream cheese filled chicken
 4-6 boneless, skinless chicken breasts
 4 oz. softened cream cheese
 1 TBS chopped parsley
 1 TBS onion, minced
 2 tsp. lemon juice
 1/4 C flour
 1/2 tsp. garlic salt
 1/8 tsp. pepper
 1 egg, beaten
 1/2 C corn flake crumbs
 Preheat oven to 350 degrees. Place chicken breasts between sheets of wax paper. Use a rolling pin and flatten to around 1/4 inch thick. In a bowl, beat cream cheese, parsley, onion, garlic salt, pepper and lemon juice until blended. Spoon 2 tablespoons of cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear. Serves 5-6.
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Best chicken fried rice
 4 C rice, prepared
 1/2 lb. boneless, skinless chicken breasts, cooked
 1 C peas and carrots, frozen
 1 white onion, chopped
 2 cloves garlic, minced
 2 eggs
 3 TBS sesame oil
 1/4 C soy sauce
 Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chopped up chicken, and soy sauce to pan. Stir fry for about 5 mins. Serve.
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 Thought: Hard work pays off in the future; laziness pays off now.
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5/16/13
Today, I am offering more great uses for cheese.
Beer cheese dip
 2 8-oz. pkgs. cream cheese softened
 1 bottle or can of beer
 1 12-oz. pkg. shredded sharp cheddar cheese
 1 pkg. ranch dip seasoning
Mix cream cheese slowly adding the beer until you have a smooth consistency and to the thickness of your liking. (Mixture will harden a bit when refrigerated). Use a hand mixer or even a stand mixer. Add ranch dip seasoning, mix until well blended. Fold in cheddar cheese. Cover and refrigerate until ready to use. Serve with pretzels or dipping item of your choice.
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Lasagna noodle rolls
 Five-cheese marinara sauce
 2 C marinara sauce
 2 C alfredo sauce
 1/2 C ricotta cheese
 1 C Italian blend shredded cheese
 1/4 C red wine
Filling:
 1 egg
 15 oz. whole milk ricotta cheese
 1 (8 oz.) mozzarella cheese, grated
 1/2 C Parmesan cheese, grated
 1/2 C asiago cheese, grated
 1/2 C romano cheese, grated
 1 TBS Italian seasoning, blend
 salt and pepper to taste
Noodles:
 1 lb. lasagna noodles
 1/2 C Italian breadcrumbs
Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. Cheese will melt and sauce will become creamy. Keep warm.
Set aside 1/4 of mozzarella cheese. Beat egg into large mixing bowl and add all remaining ingredients for filling, blending well. Keep refrigerated until you are ready to use.
Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle. When ready to make, spread about 1/4 cup of marinara sauce in a large 9x13 baking dish. Based on the number of noodles in your 1 lb. of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard extra noodles.
Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce and mozzarella cheese, and top with Italian breadcrumbs. Bake in preheated oven at 350 degrees for about 35 minutes.
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Three cheese bake
 1 8-oz. pkg. penne pasta
 2 TBS butter
 2 TBS flour
 1-1/2 C milk
 1/2 C half-and-half
1/2 C (4 oz.) shredded white cheddar cheese
 1/4 C grated Parmesan cheese
 1 C (8 oz.) shredded Gruyère cheese, divided
 1 tsp. salt
 1/4 tsp. pepper
 pinch of ground nutmeg
Preheat oven to 350 degrees. Prepare pasta according to package directions. Melt butter in medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in cheddar cheese, Parmesan cheese, 1/2 cup Gruyère cheese, and next 3 ingredients until smooth. Stir together pasta and cheese mixture, and pour into 4 lightly greased 8-oz. baking dishes or 1 lightly greased 11- x 7-inch baking dish. (If using 8-oz. baking dishes, place in a jelly-roll pan for easy baking, and proceed as directed.) Top with remaining 1/2 cup Gruyère cheese.
Bake at 350 degrees for 15 minutes or until golden and bubbly. Swiss cheese may be substituted.
(Note: To make ahead, proceed with recipe as directed through Step 3. Do not top with remaining Gruyère cheese. Cover and chill up to 8 hours. Let stand at room temperature 30 minutes. Bake at 350 degrees for 20 to 25 minutes or until bubbly. Increase oven temperature to 400 degrees. Top pasta mixture with remaining Gruyère cheese, and bake 10 more minutes or until golden.)
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Thought: The surest way to happiness is losing yourself in a cause greater than yourself.
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5/9/13
This is chicken week.
Crunchy baked chicken
1 C sour cream
2 TBS Dijon mustard
2 cloves garlic, minced
1/2 tsp. black pepper
4 skinless, boneless chicken breast halves
1 C crushed cornflakes cereal
1 (1 oz.) pkg. dry onion soup mix
3 TBS butter, melted
Preheat oven to 400 degrees. Butter a baking dish. Whisk sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add chicken and turn to assure breasts are well coated. Refrigerate 20 to 30 minutes. Combine cornflakes and onion soup mix in a bowl. Gently press chicken breasts into cornflakes mixture to coat and shake off any excess. Put coated breasts in buttered baking dish. Drizzle melted butter over chicken. Bake in preheated oven until chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into center should read at least 165 degrees.
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Popper chicken
1/2 C panko
2 tsp. canola oil
1.5-2 tsp. taco seasoning
1 egg
2 oz. reduced fat cream cheese
1/4 C shredded cheddar cheese
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts
Preheat oven to 375 degrees and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil. In a small skillet over medium heat, combine panko with canola oil. Cook, stirring often, until panko is golden and crispy. Place in a shallow bowl or dish. To panko, add taco seasoning and stir to combine. In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine cream cheese, cheddar cheese, and jalapeños.
Using a small utility knife, cut a pocket into side of each chicken breast, or horizontally slice chicken through the center, until it is almost butterflied. Season chicken lightly with salt and pepper, and then divide cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.
Dip chicken pieces one at a time first into egg, and then into panko mixture, making sure to coat chicken completely. Place chicken on prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.
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Baked fried chicken
6 boneless, skinless chicken breast tenderloins
1 C all-purpose flour
1/2 tsp. salt
1 TBS seasoned salt (can use Lawry’s Seasoned Salt)
3/4 tsp. pepper
2 tsp. paprika
1/2 stick butter (or 1/4 C)
Buttermilk
1 gallon-size Ziploc bag (optional)
Place thawed chicken breasts in a bowl of buttermilk and let soak 20-30 minutes. Meanwhile, preheat oven to 400 degrees. Combine and mix thoroughly flour, salt, pepper, and paprika in a gallon-size Ziploc bag or bowl. Cut 1/2 stick of butter into a few pieces and place in a 9x13-inch pan. Melt butter in preheated oven. Spread melted butter around bottom of pan. Lightly spray pan with cooking spray, if needed, to make sure that there are no dry spots. Shake excess milk off of chicken and completely coat each piece in flour mixture. Either shake in bag until coated or dip each piece in bowl until coated. Place each piece of chicken in preheated pan.
Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 more minutes, or until cooked through.
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Sign in an office: Would the person who took the step ladder yesterday please bring it back or further steps will be taken.
Also - After tea break, staff should empty teapot and stand upside down on the draining board.
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5/2/13
We are saluting the wonderful world of cheese this week. I enjoy it any way it is prepared.
Cheese sticks
 12 pieces string cheese
 12 egg roll wrappers
 Oil for deep-fat frying
 Marinara or spaghetti sauce
Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375 degrees. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.
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Cream cheese sausage roll ups
 1 roll breakfast sausage
 1 tube Pillsbury Crescent Rolls
 1 pkg. softened cream cheese
Brown sausage and drain. In a large bowl, combine cooked sausage with softened cream cheese. Remove crescent roll dough from package (do not separate sections) and roll out into a rectangle, sealing the perforated areas with your fingers so cream cheese doesn’t ooze out of the cracks. Spread cream cheese mixture over dough in a thin even layer. Roll dough lengthwise (if you roll from the short side the pinwheels will be fatter but you won’t get as many.)
Once rolled up, refrigerate for at least 20 minutes, or if you are in a hurry, put it in the freezer. This will help the dough keep shape while cutting. Cut in about ¼-in. sections and lay on baking sheet. Bake at 350 degrees for about 15 minutes or until crescent roll is cooked.
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Hissy fit dip
 16 oz. sour cream
 8 oz. cream cheese, softened
 8 oz. Velveeta, small cubed
 1 C white American cheese, shredded
 1/2-1 lb. pork sausage, crumbled, cooked and drained
 1/4 C green onion, finely chopped
 1 tsp. Worcestershire sauce
 1 tsp. onion powder
 1/2 tsp. ground sage
 1/4 tsp. curry
 1/8 tsp. cayenne pepper
 Dash of garlic salt or powder
 Sea salt and fresh cracked pepper to taste
In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips, or veggie sticks — carrots, celery, sliced cauliflower, etc.
Rumor has it that the first time this was served at an SEC tailgating party, it was so popular that it was gone in no time flat! One uppity Southern belle who missed tasting the new recipe was distraught and pitched a big hissy fit, hence the name.
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Thought: Why is abbreviated such a long word?
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4/25/13
Spring is here and salad time is too. These are all easy and a little different.
Special chicken and bacon pasta salad
1 lb. whole wheat pasta, cooked and drained
2 avocadoes, diced
1 head broccoli, diced
4 Roma tomatoes, seeded and diced
1 cucumber, seeded and diced
1/2 red onion, diced
4 oz. can diced black olives
1 pkg. real bacon pieces (don’t use fake)
2 cooked chicken breasts, shredded
3/4 C freshly grated Parmesan cheese
Dressing:
1 TBS Dijon mustard
3 cloves garlic, minced
1/4 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. cumin
2 tsp. freshly ground black pepper
1-1/2 tsp. salt
3/4 C red wine vinegar
3/4 C extra virgin olive oil
Whisk together dressing ingredients in a small bowl. Combine salad ingredients in large bowl and pour dressing over the top. Toss well to combine.
Serve at room temperature for best flavor.
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Arugula mango salad
1 large mango, cubed
1 avocado, diced
3/4 C macadamia nuts, roasted/salted
5 C fresh arugula
Optional add-in’s: Sweet onions, diced apple, diced pineapple
Dressing:
1/4 C lemon juice
2 TBS apple cider vinegar
1/4 C olive oil
1 TBS Dijon mustard
1 tsp. agave syrup
Pepper
Dash garlic powder
Toss avocado, mango and nuts with salad dressing — then pour it right over the greens just before serving.
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Quinoa salad
1/2 C dry quinoa
2 C vegetable broth
1 can garbanzo beans (drained and rinsed)
1 C cherry tomatoes cut in half
2 avocados diced
2 C spinach
1 bunch cilantro
1/4 C onion
2 small cloves garlic
Dressing:
Juice of 2 lemons
Zest of 1 lemon
2 tsp. Dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
Dash of salt and pepper
Make quinoa first. Soak quinoa in a pot in veggie broth for about 15 minutes. After that, turn on heat to medium high and let quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until liquid absorbs. You don’t want it completely dried out, so when there is just a tiny amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.
In a food processor, add spinach and cilantro. Process greens until they are finely diced. You can do this by hand as well if you don’t have a food processor. Add greens to a bowl, and set aside. Next take onion and garlic and finely dice those, and add to greens mixture. Next add chickpeas and stir until everything is combined and coated. If quinoa is cooled, you can add it to chickpea mixture next.
Make dressing by whisking all ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.
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Interesting signs recently viewed — Did I read that sign right?
“Toilet out of order. Please use floor below.”
In a Laundromat: Automatic washing machines. Please remove all your clothes when the light goes out.
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4/18/13
 Here’s something just in case you need a fix for your sweet tooth!
Chocolate Irish Dandy
1 pkg. devil’s food cake mix (regular size)
1 C refrigerated Irish creme nondairy creamer
3-1/2 C cold milk
2 pkgs. (3.9 oz. each) instant chocolate pudding mix
3 C whipped topping
12 mint candies, chopped
Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, carefully poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in refrigerator. Yield: 16 servings.
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Creamy raspberry dessert
1 C graham cracker crumbs
3 TBS sugar
1/4 C butter, melted
Filling:
1 pkg. (10 oz.) frozen raspberries, thawed
1/4 C cold water
1 envelope unflavored gelatin
1 pkg. (8 oz.) cream cheese, softened
1/2 C sugar
1 C heavy whipping cream, whipped
Fresh raspberries and mint
In a large bowl, combine crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. spring form pan. Bake at 350 degrees for 10 minutes. Cool. Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Remove from heat; cool for 10 minutes. In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint. Yield: 10 servings.
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Peppermint cheesecake
2 C chocolate wafer cookie or sandwich cookie crumbs
1/4 C sugar
1/4 C butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 tsp. peppermint extract
2 C heavy cream, whipped
Red food coloring
Chocolate fudge topping
Line 9-inch round cake or spring form pan with foil. Combine cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill. Beat cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into pan. Cover: freeze 6 hours or until firm. Garnish with fudge topping, if desired.
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Thought: It’s true that we don’t know what we’ve got until it’s gone. But it’s also true that we don’t know what we’ve been missing until it arrives.
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4/11/13
Try these good and tasty reciipes
Lemon super cake
6 TBS butter, softened
1-1/3 C sugar
3 TBS thawed lemonade concentrate
2 TBS grated lemon peel
2 TBS vanilla extract
2 eggs
2 egg whites
2 C all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-1/4 C buttermilk
FROSTING:
1 pkg. (8 oz.) reduced-fat cream cheese
2 TBS butter, softened
2 TBS grated lemon peel
2 tsp. thawed lemonade concentrate
1 tsp. vanilla extract
3-1/2 C confectioner’s sugar
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add lemonade concentrate, lemon peel and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt. Add to butter mixture alternately with buttermilk, beating well after each addition.
Coat two 9-in. round baking pans coated with cooking spray and dusted with flour. Pour batter into prepared pans. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
For frosting, in a small bowl, combine cream cheese and butter until smooth. Add lemon peel, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers. Yield: 16 servings.
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Chicken in a pot
1 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 C)
1 medium zucchini, chopped (2 C)
4 medium carrots, sliced (2 C)
1 C dried lentils, sorted, rinsed
4-1/2 C chicken broth (from two 32-oz cartons)
1/2 tsp. salt
1/4 tsp. pepper
1 C sliced fresh mushrooms (3 oz.)
1 can (28 oz.) diced tomatoes, undrained
1/4 C chopped fresh or 1 TBS dried basil leaves
shredded Parmesan cheese, if desired
Remove fat from chicken. In 3-1/2 to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken. Cover; cook on low heat setting 5 to 6 hours. Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on low heat setting about 15 minutes longer or until thoroughly heated. Sprinkle with basil. Serve with cheese.
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Whiskey cakes
2 boxes supermoist yellow cake mix
2 boxes (4-serving size) vanilla instant pudding and pie filling
2 C milk
1 C vegetable oil
1/4 C whiskey
2 eggs
2 C chopped walnuts
ICING:
1/2 C butter, melted
1-1/2 C whiskey
4 C powdered sugar
2 C chopped walnuts
Heat oven to 350 degrees. Spray 9 (5x3-inch) loaf pans with cooking spray. In large bowl, beat cake mix, pudding mix, milk, oil, ¼ cup whiskey and eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.
While cakes are still warm, in another large bowl, beat melted butter, 1-1/2 cups whiskey and powdered sugar with whisk until smooth. In small bowl, reserve 1-1/2 cups icing: set aside. With bamboo skewer, poke holes in each cake. Pour some of remaining icing over top of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes. To reserved 1-1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.
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Thought: Borrow money from pessimists, they don’t expect it back.
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4/4/13
Hear are more great Italian recipes to try.
Two sauce lasagna
1 jar tomato basil pasta sauce
1 jar creamy Alfredo pasta slash
1 container ricotta cheese
1 pkg. frozen chopped spinach, thawed and well drained
2 C shredded mozzarella cheese
1/4 C parmesan cheese, divided
2 eggs, beaten
1 lb. sweet Italian style book sausage
12 uncooked lasagna noodles, divided
Preheat oven to 350 degrees. In medium bowl mix together ricotta cheese, spinach, mozzarella cheese, 2 tablespoons parmesan cheese and eggs. Cover and set aside. In large bowl over medium heat brown sausage 4 to 6 minutes or until cooked through, stirring until small crumbles form. Drain if needed.
Spread 1 cup tomato basil pasta sauce evenly over the bottom of 13x9 baking dish. Layer with four lasagna noodles, half of ricotta cheese mixture, 1 cup tomato basil pasta sauce and half of cooked sausage. Repeat layers. Top with remaining four lasagna noodles. Spread creamy Alfredo pasta sauce evenly on top of noodles and sprinkle with remaining 2 tablespoons parmesan cheese.
Cover tightly with aluminum foil and bake 40 minutes. Remove foil and bake additional 15 minutes or until hot and bubbly. Allow to cool for 5 to 10 minutes before serving.
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Chicken confetti spaghetti
2 TBS butter
8 oz. spaghetti pasta
10 oz. cooked, diced chicken
1 (4 oz.) jar diced pimentos, drained
8 oz. Trinity mix - diced onions, bell peppers, celery
1 can condensed cream of mushroom soup
1/4 tsp. kosher salt
1/8 tsp. pepper
1 (14 oz.) can chicken broth
1-1/4 C shredded sharp cheddar cheese
1 C panko bread crumbs
Preheat oven to 425 degrees. Bring water to boil for pasta. Cut butter into small pieces; place in medium bowl and set aside to soften. Break pasta into 2-in. long pieces before adding to boiling water; cook and stir 5 minutes or until partially tender.
Combine in a microwave-safe bowl: chicken, pimentos, Trinity mix, soup, salt, pepper, and broth. Cover and microwave on high 2 to 3 minutes or until hot and vegetables begin to soften. Drain pasta and stir into vegetable mixture; transfer to 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until crumbly; spread evenly over chicken mixture. Bake 15 to 20 minutes or until bubbly around the edges. Let stand 5 minutes before serving.
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Italian pie
1 box frozen chopped spinach
6 slices salami
1-1/4 lb. ground meatloaf blend
1 tsp. dried Italian seasoning
1/4 C diced pimentos, drained
1/4 C turkey or regular pepperoni
1 (13.75 oz.) jar bruschetta spread
2 eggs
2 Cs shredded Italian blend cheese
1 ready to bake rolled pie crust
Place spinach in colander to thaw and break into small pieces as possible, preheat oven to 425 degrees. Cut salami into bite-size pieces. Preheat large sauté pan 2 to 3 minutes. Add ground meat and Italian seasoning then brown 5 to 7 minutes, stirring to crumble meat or until no pink remains. Drain spinach thoroughly by pressing firmly against colander.
 Stir pimentos, pepperoni, salami, spinach, and bruschetta spread into meat; cook 2 minutes or until thoroughly heated. Transfer to medium bowl and set aside 1 to 2 minutes to cool. Stir in eggs and cheese, then transfer to 9x13 baking dish. Unroll pie crust over meat mixture stretch to fit or use extra dough that overlaps sides to cover extra space at each end of dish, press ends together. Trim and seal or crimp the edges. Cut too small slits in the center of the crust. Bake 25 to 30 minutes or until bubbly and crust is golden. Serve.
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Thought - Why don’t you ever see the headline, “Psychic Wins Lottery?”
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3/28/13
Spring is coming. Soon we’ll be cooking on the grill outside.
Grilled chicken with mango
12 oz. can mango nectar
2 TBS. onion, minced
2 TBS. rice wine vinegar
1 TBS. Oriental sesame oil
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground ginger
1/8 tsp. ground red pepper
4 chicken breast halves, boned and skinned
6 C mixed salad greens
In a measuring cup, combine mango nectar, onion, rice wine vinegar, sesame oil, garlic powder, salt, ginger and red pepper. Place chicken in a snug fitting glass baking pan, piercing with fork multiple times. Pour 2/3 cup mango-onion mixture over chicken, reserving remaining liquid. Cover and marinate in fridge for 10 min. or overnight.
Heat outdoor grill or broiler. Grill or broil chicken, discarding marinade, 2-3 inches from heat for about 6 minutes until chicken is heated through, turning once. Meanwhile, in a large bowl, toss salad greens with half of the reserved mango-onion mixture. Place greens on each of four serving plates. Slice cooked chicken, setting on top of greens. Drizzle chicken with remaining mango-onion mixture.
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Cream cheese brownies
4 oz. German sweet chocolate, chopped
3 TBS butter
2 eggs
3/4 C sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 C all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C chopped nuts
FILLING:
1 pkg. (3 oz.) cream cheese, softened
1/4 C sugar
1 egg
2 TBS. butter, softened
1 TBS. all-purpose flour
1/2 tsp. vanilla extract
In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in nuts. Pour half of batter into a greased 8-in. square baking dish; set aside.
For filling, in a small bowl, beat cream cheese, sugar, egg, butter, flour and vanilla until blended. Pour over batter in pan. Spoon remaining batter over filling. Cut through batter with a knife to swirl chocolate.
Bake at 325 degrees for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: about 2 dozen.
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Corn salsa
1-2/3 C frozen corn, thawed
2 cans (2-1/4 oz. each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 C olive oil
1/4 C lemon juice
3 TBS cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
 4 medium ripe avocados, peeled
 Tortilla chips
In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. Yield: about 7 cups.
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Ever wonder why women can’t put on mascara with their mouths closed?
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3/21/13
You know what they say, “Life is short, eat dessert first.”
Old-fashioned apple crisp
1/2 C old-fashioned or quick-cooking oats
3 Honey grahams, finely crushed (about 1/2 C)
1/3 C packed brown sugar
1/3 C flour
1/4 C walnuts
1/3 C butter or margarine, melted
1 tsp. ground cinnamon, divided
1/2 C packed brown sugar
2 TBS flour
5 Granny Smith apples, peeled, sliced (about 6 C)
Heat oven to 375 degrees. Mix oats, graham crumbs, 1/3 cup each brown sugar and flour, nuts, butter and 1/2 tsp. cinnamon until well blended; set aside. Mix 1/2 cup brown sugar, 2 TBS flour and remaining cinnamon in large bowl. Add apples; toss to coat. Place in 8-inch square baking dish; sprinkle with oat topping. Bake 35 to 40 min. or until apples are tender. Cool slightly.
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Lemon cake
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) lemon flavor instant pudding
1/3 C granulated sugar
2 C cold milk
1-1/4 C water
2 TBS powdered sugar
Heat oven to 350 degrees. Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftover.
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Chocolate  banana-wonderful
30 Oreo Cookies, finely crushed (about 2-1/2 C)
6 TBS butter, melted
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/4 C sugar
2 TBS cold milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
4 bananas, sliced
2 pkg. (3.9 oz. each) Jell-O Chocolate Instant Pudding
3-1/4 C cold milk
1/3 C maraschino cherries, halved
1/4 C chopped toasted Planters Walnuts
2 TBS chocolate syrup
Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use. Beat cream cheese, sugar and 2 TBS milk in medium bowl with whisk until well blended. Stir in 1 cup Cool Whip; spread over crust. Top with bananas. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours. Top with cherries, nuts and syrup just before serving.
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Thoughts - Since it’s the early worm that gets eaten by the bird, sleep late.
The second mouse gets the cheese.
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3/14/13
IIt’s still winter! More comfort food is surely necessary.
Cheese meatballs
1/2 lb. lean ground beef
1 C cooked long-grain white rice, cooled
1 pkg. (6 oz.) Fresh Take Classic Four Cheese Recipe Cheese Breadcrumb Mix, mixed together
1 clove garlic, minced
1 jar (14 oz.) spaghetti sauce
1/4 C chopped fresh parsley
Heat oven to 375 degrees. Combine meat, rice, garlic and half of cheese mixture; shape into 12 balls, using about 1/3 cup for each. Place in 13x9-inch baking dish sprayed with cooking spray. Bake 25 min.
Cover with spaghetti sauce and remaining cheese mixture. Bake 10 min. or until meatballs are done (160 degrees). Sprinkle with parsley.
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Broccoli bake
2 TBS chopped onions
2 TBS butter or margarine, divided
1 TBS flour
1-1/4 C milk
1 pkg. (8 oz.) shredded Monterey jack cheese
1 can (11 oz.) corn, drained
12 Ritz Crackers, crushed (about 1/2 C), divided
2 pkgs. (10 oz. each) frozen broccoli spears, thawed, drained
Heat oven to 350 degrees. Cook and stir onions in 1TBS butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs. Place broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce. Bake 30 min. or until heated through.
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Peanut butter chocolate pie
1 pkg. (8 oz.) cream cheese, softened
1/2 C sugar
1/4 C creamy peanut butter
2 C thawed Cool Whip Whipped Topping
1 Oreo Pie Crust (6 oz.)
1/4 C hot fudge ice cream topping, warmed
Beat cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in Cool Whip. Spoon into crust. Drizzle with fudge topping; swirl gently with knife. Refrigerate 4 hours or until firm.
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Thought: “Always read stuff that will make you look good if you die in the middle of it.”
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3/7/13
It's Italian week- hope you try these great dishes.
Baked spaghetti
8 oz. spaghetti pasta
1 lb. lean ground beef
1 C frozen diced onions
1/4 C frozen diced bell peppers
3 large eggs
1 tsp. dried oregano
1 tsp. seasoned salt
1/2 tsp. garlic powder
2 C shredded Italian blend cheese, divided
1 jar tomato basil pasta sauce
Cook pasta according to directions and preheat oven to 400 degrees. Combine in large bowl beef, onions, peppers, one egg, oregano, seasoned salt, and garlic powder until blended. Spread evenly in 13x9 baking dish. Drain pasta thoroughly. Whisk in medium bowl remaining two eggs until blended and stir in 1/2-cup cheese. Add pasta and toss to coat. Spread pasta evenly over meat. Pour pasta sauce over top. Sprinkle with remaining 1-1/2 cup cheese. Bake 30 to 35 minutes or until meat is fully cooked. Let stand five minutes before serving.
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Chicken Parmesan
4 oz. mozzarella cheese, sliced
1/2 C flour
2 large eggs, beaten
2 TBS fresh basil, chopped
1/2 C Italian style bread crumbs
4 boneless chicken cutlets
1 tsp. rosemary sun dried tomatoes seasoning
1/4 C canola oil
8 oz. angel hair pasta
2 C pasta sauce
Preheat oven to 400 degrees and bring water to boil. Cut cheese in four 1/2 inch thick slices. Place flour in shallow bowl and eggs in second bowl. Chop basil place in third bowl stir in breadcrumbs. Season chicken on both sides with seasoning and dredge chicken in flour coating both sides. Dip into egg. Finally coat chicken with breadcrumb mixture; press with fingertips to evenly coat.
Preheat oil in large sauté pan 2 to 3 minutes add chicken and cook 2 to 3 minutes on each side or until browned. Transfer chicken to baking sheet and top with cheese then bake 45 minutes or until cheese melts and chicken is 165 degrees.
Cook pasta following package instructions. Place sauce in same pan and simmer 2 to 3 minutes or until hot. Place pasta on serving plates and top with sauce and chicken. Serve.
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Fettuccine and prosciutto with sage cream
4 slices prosciutto thinly sliced
10 sage leaves
2/3 C rosemary red peppers finely chopped
8 oz. fettuccine pasta
2 TBS olive oil
12 oz. fresh sliced mushrooms
2 C fully cooked chicken strips
1-3/4 C chicken broth
1 C Alfredo sauce
1/4 tsp. black pepper
1/4 C shredded Parmesan Romano cheese blend
Bring water to boil for pasta. Cut across prosciutto to form thin strips. Cut sage leaves into thin strips. Chop red peppers. Cook pasta following pasta instructions. Preheat large sauté pan 2 to 3 minutes and place oil in pan then add mushrooms cook 2 to 3 minutes or until browned. Add chopped red peppers and chicken strips; cook 1 to 2 minutes to heat. Reduce heat to medium low. Stir in broth and Alfredo sauce; simmer 3 to 4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage and red pepper. Top with Parmesan cheese and serve.
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Thought - "Don't compare your life to others and don't judge them. You have no idea what their journey is all about."
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2/28/13
It’s still winter, so here is easy comfort food! The first recipe is from Gini Carlsen.
Beer bread
4 C enriched self-rising flour
1/2 C sugar
1 can or bottle beer (regular or light)
1 egg, slightly beaten
Preheat oven to 375 degrees. Combine flour and sugar, add beer and egg all at once and stir by hand (using a mixer overbeats the mixture). Place in a greased 9x5 loaf pan and bake in preheated oven for 70 minutes.
Remove from pan immediately and cool on a rack.
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Deep dish chicken pot pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 C zesty Italian dressing
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
2 TBS flour
1/2 C fat-free reduced-sodium chicken broth
3 C frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust
Heat oven to 375 degrees. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir. Simmer 5 min. Pour into 10-inch deep-dish pie plate; cover with piecrust. Seal and flute edge. Cut slits in crust to permit steam to escape. Bake 30 min. or until golden brown.
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Chocolate toffee balls
 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
 16 Chips Ahoy cookies made with Heath English Toffee, finely crushed (about 2 C)
1/4 C chopped chocolate-covered toffee bar, divided
1-1/2 pkg. (12 squares) Bakers Semi-Sweet Chocolate, melted
Mix cream cheese, cookie crumbs and 2 TBS chopped toffee bar until well blended. Shape into 30 1-inch balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Lightly press remaining chopped toffee bar into tops of balls. Refrigerate 1 hour or until firm.
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Thought for the day: “No one is in charge of your happiness but you. Smile, you don’t own all the problems in the world.”
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2/21/13
The first recipe is my new favorite appetizer. I know you’re going to enjoy this.
Ham and cheese slider
24 small white dinner rolls
24 pieces of ham
24 small slices baby Swiss or other favorite cheese
mayonnaise - enough to spread on tops and bottoms of rolls
Whisk together:
1 TBS minced onion
1 TBS poppy seeds
1-1/2 TBS yellow mustard
1/2 tsp. Worcestershire sauce
1/2 C melted butter
Place ham and cheese sandwiches with mayo already on tops and bottoms in large baking dish. Grease dish first. Sandwiches should be very close together. Pour mustard-poppy mixture evenly over the tops of sandwiches. Cover with foil. Put in refrigerator overnight.
Remove from refrigerator when ready to serve and let sit for 10 minutes. Bake at 350 degrees for 12-15 minutes. Uncover and cook for 2 more minutes to brown tops.
These can be served whole or sliced into quarters and held together with a toothpick for a great appetizer.
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Parmesan chicken bites
3/4 C mayonnaise
1/2 C grated Parmesan cheese, divided
1-1/2 lb. skinless chicken breasts cut into 1-inch pieces
3/4 C Panko crispy bread crumbs
1-1/2 tsp. Italian seasoning
Preheat oven to 425 degrees. Combine mayonnaise with 1/4 cup cheese in bowl. Add chicken, toss to coat. Combine breadcrumbs, remaining 1/4 cup cheese and Italian seasoning in shallow dish. Evenly coat chicken with breadcrumb mixture then arrange on baking sheet. Bake, turning once, until chicken is thoroughly cooked, about 10 minutes. Dip in your favorite sauce.
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Crushed Oreo chocolates
1 pkg.  (8 oz.) cream cheese, softened
36 Golden Chocolate Creme Oreo Cookies, finely crushed (about 3 C)
1/2 tsp. red food coloring
4 pkgs. (4 oz. each) Baker’s Semi-Sweet Chocolate, melted
2 TBS red sprinkles
Mix cream cheese, cookie crumbs and food coloring until blended. Shape into 48 1-inch balls. Freeze 10 min. Dip in melted chocolate; place on waxed paper-covered baking sheet. Top with sprinkles. Refrigerate 1 hour or until firm.
How to dip cookie balls:
To easily coat cookie balls with melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place cookie balls on prepared baking sheet; let stand until firm. Store in tightly covered container in refrigerator.
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Questions: Why is abbreviated such a long word? Why doesn’t glue stick to the inside of the bottle? Why do we drive on a parkway and park on a driveway?
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2/14/13
Soup and flavored coffee - what a way to stay warm!
Hearty meatball soup
 2 cloves garlic, chopped
 1-1/2 lbs. lean ground beef
 1/2 C Italian bread crumbs
 1 egg beaten
 2 TBS sun-dried tomato pesto
 1/2 tsp. kosher salt, divided
 1/2 tsp. pepper, divided
 1 TBS canola oil
 8 oz. Trinity mix (fresh diced tomatoes, bell peppers, celery)
 3 C baby spinach
 2 cans cannellini beans, drained
 1 32-oz. box chicken stock
 1/2 C grated parmesan cheese
Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs. Preheat large stockpot on medium high 2 to 3 minutes. Place oil in pan, then add meatballs, cook and turn 6 to 8 minutes until browned. Remove meatballs from pan and set aside.
Add Trinity mix and garlic to pan: cook and stir 2 to 3 minutes or until garlic softens. Add spinach, cook 2 to 3 minutes or until spinach begins to wilt. Reduce heat to medium low; stir in beans, stock, meatballs and remaining 1/4 teaspoon each salt and pepper. Simmer 7 minutes or until meatballs are 160 degrees and soup is hot. Top with cheese and serve.
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Slow cooker chili
 1 lb. ground beef
 3/4 lb. bacon, diced
 1 C chopped onion
 2 16-oz. cans pork and beans
 1 16-oz. can kidney beans
 1 C ketchup
 1/4 C brown sugar
 1 TBS liquid smoke
 3 TBS white vinegar
 1 tsp. salt
 fresh ground pepper to taste
Brown ground beef in skillet, drain grease and place beef in slow cooker. In skillet, cook bacon pieces until crisp, drain grease and add bacon pieces to slow cooker. Combine onion, pork and beans, kidney beans, ketchup, brown sugar, liquid smoke, white vinegar, salt and pepper and add to beef and bacon in slow cooker. Cook 4 to 6 hours on low. Makes 4 to 6 servings.
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Ginger coffee
 6 TBS ground coffee (not instant)
 1 TBS grated orange peel
 1 TBS chopped crystallized ginger
 1/2 tsp. ground cinnamon
 6 C cold water
 whipped cream, cinnamon sticks and/or additional orange peel, optional
Combine coffee, orange peel, ginger and cinnamon; pour into a coffee filter. Brew according to manufacturer’s directions. Pour into mugs; garnish with whipped cream, cinnamon sticks and orange peel if desired. Yield: 6 servings. (Look for crystallized or candied ginger in spice or baking section of your grocery store.)
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 Thought: Doesn’t “expecting the unexpected” make the unexpected expected?
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2/7/13
Dorothy Pelanda, our state representative in the Ohio House, is sharing three of her family’s favorite recipes. I hope you enjoy them, too.
Tuna casserole
3 C uncooked noodles, cooked per package instructions
1 small can tuna
1/2 C mayonnaise
1/2 C milk
1 can cream of mushroom soup
1/4 C celery
1/3 C chopped onion
crushed potato chips
4 oz. shredded sharp cheddar cheese
Pour all ingredients in large saucepan. Heat through until cheese is melted and ingredients are well blended. Pour into greased casserole dish and top with 1/2 cup crushed potato chips. Bake at 350 degrees for 30 minutes or until bubbly. Makes six servings.
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Spinach-orange salad
1/4 C orange juice
1/4 C vegetable oil
2 TBS sugar
2 TBS wine vinegar
1 TBS lemon juice
1 bunch spinach (6 C) washed, stems removed, torn into bite size pieces
1 (11 oz.) can mandarin oranges, drained
one vidalia onion, sliced very thin
1/2 C toasted pecans
For dressing - combine first five ingredients in a jar with a tight fitting lid. Shake until blended. Refrigerate.
Combine remaining ingredients (except nuts) in a large bowl in layers. Cover and refrigerate until ready to serve. Do not add dressing until ready to serve. Top with toasted nuts. Serves 6.
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Hot fudge pudding cake
1 C flour
3/4 C granulated sugar
2 TBS cocoa
2 TBS baking powder
1/4 tsp. salt
1/2 C milk
2 TBS shortening, melted
1 C finely chopped nuts, optional
1 C packed brown sugar
1/4 C cocoa
1-3/4 C hot water
Heat oven to 350 degrees. Measure flour, sugar, and 2 tablespoons cocoa, baking powder and salt in a bowl. Blend in milk and shortening: stir in nuts (I prefer no nuts). Pour into an ungreased baking pan 9x12x2. Stir together the brown sugar and 1/4 cup cocoa, cool and sprinkle evenly over batter. Pour hot water over batter.
Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over each serving. Top with whipped cream or ice cream. Serves 6.
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Thought - The husband said, “My wife and I had words, but I didn’t get to use mine.”
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1/31/13
The Super Bowl is upon us so here are some suggestions for game time snacks.
Spicy pizza
 2 1/2 C thinly sliced new red potatoes
 2 C thinly sliced onions
 1 TBS. chopped garlic
 2 tsp. chopped fresh rosemary
 1/2 tsp. dried rosemary leaves, crushed
 1/2 tsp. salt
 1/2 tsp. coarsely ground pepper
 2 TBS. light olive oil
 1 (12-in.) prebaked thin-crust pizza shell
 3/4 C sour cream and chive potato topper
 1-1/2 C shredded mozzarella cheese
 12 slices fully cooked bacon, crumbled
Heat oven to 400 degrees. In large skillet, cook potatoes, onions, garlic, fresh and dried rosemary, salt and pepper in oil over medium heat, stirring occasionally, 20 minutes or until potatoes are browned and tender. On baking sheet, place pizza shell. Spread potato topper over shell. Sprinkle with 1/2 cup cheese. Top with potato mixture, bacon and remaining 1 cup cheese. Bake pizza 10 to 12 minutes or until cheese is melted. Cut into appetizer squares to serve 12.
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Pepperoni surprise
 1 (6-oz.) pkg. pepperoni
 1 (8-oz.) can sliced water chestnuts, drained
 1 (8-oz.) package Monterey Jack cheese with peppers
 (Hormel turkey pepperoni can replace regular pepperoni.)
Heat oven to 325 degrees. Coat baking sheet with cooking spray. On baking sheet, arrange about 25 slices pepperoni. Place 1 sliced water chestnut on each slice of pepperoni. Thinly slice cheese so slices are slightly smaller than pepperoni slices. Place 1 slice of cheese on each sliced water chestnut. Top with another slice of pepperoni. Secure each appetizer by inserting oven-safe wooden pick through all layers. Bake 10 minutes or until appetizers are hot and cheese is slightly melted. Serves 4.
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Tortilla rollups
 1 (8-oz.) pkg. gourmet garlic herb cheese spread
 6 whole wheat flour tortillas
 1 (2.1-oz.) pkg. fully cooked bacon, coarsely chopped
Spread garlic herb cheese spread evenly over tortillas; sprinkle with bacon. Roll up; place seam-side-down on microwave-safe plate. Cover loosely with paper towel. Microwave tortilla melts on high 1 minute or until tortillas are soft and cheese is starting to melt. Cool slightly and cut rollup in 2-inch sections and serve. Serve 4.
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 Thought: Life is not the way it's supposed to be. It's the way it is. The way you cope with it is what makes the difference.
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1/24/13
Yes, it’s winter and soup is a good thing. Try these to warm you up.
Spicy Chicken soup
1/4 C zesty Italian dressing
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 C (1/2 of 14-1/2 oz. can) stewed tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 C water
1 can (8-1/2 oz.) peas and diced carrots, drained
1 tsp. chili powder
1/2 C Mexican-style finely shredded four cheese
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally. Add tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler. Ladle soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.
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Potato corn soup
1-1/2 lb. red potatoes (about 5), peeled, cubed
1 small onion, chopped
2 stalks celery, sliced
1 can (10-3/4 oz.) condensed cream of chicken soup
3 C milk
8 oz. hot pepper pasteurized process cheese food, cubed
1 pkg. (10 oz.) frozen corn, thawed
1/4 tsp. pepper
Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 TBS. drippings in pan. Drain bacon on paper towels. Add potatoes, onions and celery to drippings; cook and stir 2 min. Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.
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Tortilla soup
6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14-1/2 oz. each) chicken broth
1 C Thick ‘N Chunky Medium Salsa
1 C frozen corn
1 C shredded cheddar cheese
Heat oven to 400 degrees. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. Meanwhile, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min. Serve topped with cheese and tortilla strips.
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 Thought: If a word is misspelled in the dictionary, how would we ever know?
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1/17/13
This week features good comfort food. The first recipe is my new favorite for banana nut bread. It is full of butter and little bit gooey! Hope you like it.
The best banana nut bread
2 C flour
1 tsp. salt
2 tsp. baking soda
1 C butter or margarine
2 C white sugar
2 C mashed overripe bananas
4 eggs, beaten
1 C chopped walnuts
Preheat the oven to 350 degrees. Grease and flour two 9x5-inch loaf pans.
Sift flour, salt and baking soda into a large bowl. In a separate bowl, mix together butter or margarine and sugar until smooth. Stir in bananas, eggs, and walnuts until well blended. Pour wet ingredients into the dry mixture, and stir just until blended. Divide batter evenly between the two loaf pans.
Bake for 50 to 60 minutes in preheated oven, until a knife inserted into crown of loaf comes out clean. Let loaves cool in pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in moisture. Ideally, refrigerate loaves for 2 hours or more before serving.
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Beef stew
4 C frozen vegetables for stew, thawed
1 can (8 oz.) sliced water chestnuts, drained
1 jar (4-1/2 oz.) sliced mushrooms, drained
1 TBS. minced onion
2 envelopes brown gravy mix
2 TBS. onion soup mix
2 tsp. steak seasoning
1/8 tsp. ground cinnamon
2 lbs. beef stew meat, cut into 1-in. cubes
1 can (14-1/2 oz.) beef broth
1-1/4 C apple cider
1 can (8 oz.) tomato sauce
1 bay leaf
3 TBS. cornstarch
1/3 C cold water
Place vegetables, water chestnuts, mushrooms and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker. Combine broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf. Yield: 12 servings.
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Chunky chicken soup
1/2 C chopped carrots
1/4 C chopped celery
1/4 C chopped onions
1 tsp. butter
6 C chicken broth
1-1/2 C cubed cooked chicken
1 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. pepper
1-1/4 C uncooked medium egg noodles
1 TBS. minced fresh parsley
Sauté carrots, celery and onion in butter in a Dutch oven until tender. Stir in broth, chicken and seasonings. Bring to a boil and reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings
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Remember-if you can’t be kind, at least have the decency to be vague.
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1/10/13
This week features good comfort food. The first recipe is my new favorite for banana nut bread. It is full of butter and little bit gooey! Hope you like it.
The best banana nut bread
2 C flour
1 tsp. salt
2 tsp. baking soda
1 C butter or margarine
2 C white sugar
2 C mashed overripe bananas
4 eggs, beaten
1 C chopped walnuts
Preheat the oven to 350 degrees. Grease and flour two 9x5-inch loaf pans.
Sift flour, salt and baking soda into a large bowl. In a separate bowl, mix together butter or margarine and sugar until smooth. Stir in bananas, eggs, and walnuts until well blended. Pour wet ingredients into the dry mixture, and stir just until blended. Divide batter evenly between the two loaf pans.
Bake for 50 to 60 minutes in preheated oven, until a knife inserted into crown of loaf comes out clean. Let loaves cool in pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in moisture. Ideally, refrigerate loaves for 2 hours or more before serving.
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Beef stew
4 C frozen vegetables for stew, thawed
1 can (8 oz.) sliced water chestnuts, drained
1 jar (4-1/2 oz.) sliced mushrooms, drained
1 TBS. minced onion
2 envelopes brown gravy mix
2 TBS. onion soup mix
2 tsp. steak seasoning
1/8 tsp. ground cinnamon
2 lbs. beef stew meat, cut into 1-in. cubes
1 can (14-1/2 oz.) beef broth
1-1/4 C apple cider
1 can (8 oz.) tomato sauce
1 bay leaf
3 TBS. cornstarch
1/3 C cold water
Place vegetables, water chestnuts, mushrooms and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker. Combine broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf. Yield: 12 servings.
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Chunky chicken soup
1/2 C chopped carrots
1/4 C chopped celery
1/4 C chopped onions
1 tsp. butter
6 C chicken broth
1-1/2 C cubed cooked chicken
1 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. pepper
1-1/4 C uncooked medium egg noodles
1 TBS. minced fresh parsley
Sauté carrots, celery and onion in butter in a Dutch oven until tender. Stir in broth, chicken and seasonings. Bring to a boil and reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings
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Remember-if you can’t be kind, at least have the decency to be vague.
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1/3/13
Cheryl Welty submitted the first recipe and says it is one of her family’s favorites. It has to be great if there is wine in it!
Chicken and wine
 4 large boneless chicken breasts
 4 TBS. butter, melted plus more for the casserole
 Kosher salt and ground pepper
 8 slices Swiss cheese
 1 can condensed cream of chicken soup
 1/2 C white wine (or more if desired)
 1 C herb-flavored stuffing mix, crushed
Preheat oven to 350. Add chicken to shallow buttered casserole and season with salt and pepper to taste. Layer cheese slices on top. In medium bowl add soup and wine, season with salt and pepper and pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake 45 minutes, then serve.
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Glazed beans
 1 lb. fresh green beans, trimmed
 1/3 C dried cranberries
 2 tsp. butter
 1/2 C finely chopped sweet onions
 1 TBS. brown sugar
 2 TBS. balsamic vinaigrette dressing
 1/2 C slivered almonds
Cook beans and cranberries in simmering water in skillet 4 to 5 min. or until beans are crisp-tender. Drain; rinse with cold water to stop the cooking. Melt butter in large nonstick skillet on medium heat. Add onions and sugar; cook and stir 5 min. Add bean mixture; cook and stir 3 min. or until heated through. Stir in dressing; cook and stir 1 min. Top with nuts.
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Peanut butter layered brownies
 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
 1 pkg. (3.4 oz.) vanilla flavor instant pudding
 1 C cold milk
 1 C creamy peanut butter
 1/2 C powdered sugar
 1-1/2 C Cool Whip (Do not thaw)
 3 oz. Baker’s semi-sweet chocolate
 1/2 C dry roasted peanuts, coarsely chopped
Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled. Spread over brownies. Microwave Cool Whip and chocolate in microwaveable bowl on high 1 min., stirring every 30 sec. Spread over pudding; top with nuts. Refrigerate 1 hour.
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Thoughts: Why, in winter, do we try to keep the house as warm as it was in summer when we complained about the heat?
How come you never hear father-in-law jokes?
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