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12/18/14
Winter weather dictates comfort food. This could be your next dinner!
Old-fashioned beef stew
2 lbs. beef stew meat, cut into 1-inch cubes
1 to 2 TBS canola oil
1-1/2 C chopped onions
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-1/2 oz.) condensed beef broth, undiluted
3 TBS quick-cooking tapioca
1 garlic clove, minced
1 TBS dried parsley flakes
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 C sliced celery (1-inch lengths)
In an oven-proof Dutch oven, brown beef in batches in oil; drain. Return all meat to pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Cover stew and bake at 350 degrees for 1-1/2 hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6-8 servings.
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Cheesy dinner bread
(This is a make-it-a-day-ahead bread)
1/4 C grated Parmesan cheese
3 TBS sesame seeds
1/2 tsp. dried basil
1 pkg. (30 oz.) frozen roll dough (24 rolls)
1/4 C butter, melted
2 TBS bacon bits, optional
In a small bowl, combine Parmesan cheese, sesame seeds and basil; sprinkle one-third in bottom and up sides of a greased 12-cup fluted tube pan. Place half of thawed rolls in pan; drizzle with half of butter. Sprinkle with half of remaining cheese mixture and bacon bits if desired. Arrange remaining rolls on top; drizzle with remaining butter. Sprinkle with remaining cheese mixture. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake at 350 degrees for 20 minutes. Cover loosely with foil; bake 10-15 minutes longer. Yield: 10-12 servings.
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Lemon cream pie
(This is a make-it-a-day-ahead pie, perfect for entertaining)
frozen deep-dish pie shell
LEMON FILLING:
1-1/4 C sugar, divided
6 TBS cornstarch
1/2 tsp. salt
1-1/4 C water
2 TBS butter
2 tsp. grated lemon peel
4 to 5 drops yellow food coloring, optional
1/2 C lemon juice
CREAM CHEESE FILLING:
2 pkgs. (one 8 oz., one 3 oz.) cream cheese, softened
3/4 C confectioners’ sugar
1-1/2 C whipped topping
1 TBS lemon juice
Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
For cream cheese filling, beat cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator. Yield: 6-8 servings.
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Remember, a diamond is a chunk of coal that did well under pressure.
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12/11/14
Now let the making of Christmas treats begin. These would all make nice gifts, too.
Candy crack
1 16-oz. jar unsalted peanuts
1 16-oz. jar salted peanuts
1 12-oz. bag semi-sweet chocolate chips
1 12-oz. bag milk chocolate chips
2 10-oz bags peanut butter chips
2 1-lb. pkgs. white almond bark or vanilla candy coating
Layer all ingredients in a large crockpot (starting with peanuts). Turn pot on low, cover with lid, and leave sitting for 2 hours. Then remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Crack in pieces and store in jar.
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Truffles
1/2 C butter, softened
3/4 C packed brown sugar
1 tsp. vanilla extract
2 C all-purpose flour
1 can (14 oz.) sweetened condensed milk
1/2 C miniature semisweet chocolate chips
1/2 C chopped walnuts
1-1/2 lbs. dark chocolate candy coating, coarsely chopped
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1 to 2 hours or until firm.
In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in refrigerator -makes about 60.
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Peppermint melt-a-ways
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 milk
1/4 tsp. peppermint extract
2 to 3 drops red food coloring, optional
1/2 C crushed peppermint candies
Preheat oven to 350 degrees. 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 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
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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Thought - Why do supermarkets make the sick walk all the way to the back of the store to get their prescriptions while healthy people can buy cigarettes at the front (unless at CVS since they don’t sell cigarettes anymore)?
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12/4/14
Let the holiday baking begin! Try these desserts to end a special dinner.
Chocolate peppermint layers
8 oz. peppermint candy, crushed
1/2 C half-and-half cream
1-1/4 tsp. unflavored gelatin
1 TBS cold water
1-1/2 C heavy whipping cream, whipped
27 chocolate wafers
In a small saucepan, combine crushed candy and half-and-half cream. Cook over low heat until candy is melted, stirring occasionally. In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into hot peppermint mixture until dissolved. Refrigerate for 20 minutes or until mixture begins to set. Fold in whipped cream.
Crush three chocolate wafers; set aside for garnish. Line a 1-1/2-qt. serving bowl with 12 wafers. Top with half of the peppermint mixture. Repeat layers. Sprinkle with chocolate crumbs. Refrigerate for at least 8 hours. Yield: 9-12 servings.
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Bourbon pecan pie
1 C all-purpose flour
1 TBS sugar
1/2 tsp. salt
6 TBS cold butter
2 to 3 TBS cold water
FILLING:
3 eggs
1 C packed dark brown sugar
1/2 C light corn syrup
1/2 C dark corn syrup
1/4 C bourbon
2 TBS butter, melted
1/2 tsp. salt
1-1/2 C pecan halves, divided
3/4 C 60% cacao bittersweet chocolate baking chips, divided
In a small bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add water; toss with a fork until mixture forms a ball. Flatten into a disk. Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle. On a floured surface, roll out dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate and flute edges.
In a large bowl, beat eggs, brown sugar, corn syrups, bourbon, butter and salt until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake at 325 degrees for 50-60 minutes or until crust is golden brown and filling is puffed. Cool completely on a wire rack.
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Peanut butter chocolate cake
2 C granulated sugar
1 tsp. baking soda
2 large eggs, lightly beaten
1 C unsalted butter
1/4 C unsweetened cocoa powder
1 C water
1/2 C buttermilk
1 tsp. vanilla extract
16 oz. or 1-1/2 C creamy peanut butter
ICING:
1/2 C unsalted butter
1/3 C buttermilk
1/4 C unsweetened cocoa powder
16 oz. confectioners’ sugar, sifted
1 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan.
Whisk together flour, sugar, and baking soda in a large bowl. Beat in eggs. Set aside. Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder. Then stir in water and buttermilk. Continue cooking over medium heat, stirring constantly until mixture boils. Remove mixture from heat and temper into flour-sugar-egg mixture. Stir until smooth. Stir in vanilla.
Transfer batter to prepared pan and spread evenly. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean. Cool in pan on wire rack for 10 minutes. Then spread peanut butter over cake. Allow to cool completely.
To make icing, place sifted confectioners’ sugar in a large bowl. Set aside. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla. Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow icing to set.
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Thought - Why are they called apartments when they are all stuck together?
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11/26/14
Here are some suggestions for holiday appetizers. All have a touch of the tangy Buffalo seasoning.
Buffalo bites
2 TBS grated Parmesan cheese
1 envelope ranch salad dressing mix, divided
1 C mayonnaise
1 C 2% milk
1/4 C crumbled blue cheese, optional
1-1/4 C finely chopped cooked chicken breast
1-1/4 C (5 oz.) shredded cheddar-Monterey Jack cheese
1/4 C Buffalo wing sauce
1 tube (13.8 oz.) refrigerated pizza crust
2 TBS butter, melted
 Preheat oven to 400 degrees. In a small bowl, combine Parmesan cheese and 1 teaspoon dressing mix. In another bowl, mix mayonnaise, milk and remaining dressing mix. If desired, stir in blue cheese. Refrigerate until serving.
 In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12-in. rectangle. Cut into 24 squares. Place 1 rounded tablespoon chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1 in. apart on greased baking sheets, seam side down. Brush tops with butter; sprinkle with Parmesan cheese mixture. Bake 15-17 minutes or until golden brown. Serve with dressing.
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Hot Buffalo dip
2 pkgs. (8 oz. each) cream cheese, softened
1/2 C ranch salad dressing
1/2 C sour cream
5 TBS crumbled blue cheese
2 C shredded cooked chicken
1/2 C Buffalo wing sauce
2 C (8 oz.) shredded cheddar cheese, divided
1 green onion, sliced
tortilla chips
In a small bowl, combine cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through. Sprinkle with remaining cheese and onion. Serve with tortilla chips.
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Buffalo chicken meatballs
3/4 C panko bread crumbs
1/3 C plus 1/2 C Louisiana-style hot sauce, divided
1/4 C chopped celery
1 egg white
1 lb. lean ground chicken
reduced-fat blue cheese or ranch salad dressing, optional
Preheat oven to 400 degrees. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly. Shape into 24 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through. Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.
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Thought - You know that indestructible black box that is used in airplanes? Why don’t they make the whole plane out of that stuff?
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11/20/14
Cheesecake is one of the great joys of life. Maybe you could even substitute that for pumpkin pie on Thanksgiving. Here are some suggestions.
Turtle cheesecake
1 C all-purpose flour
1/3 C packed brown sugar
1/4 C finely chopped pecans
6 TBS cold butter, cubed
FILLING:
4 pkgs. (8 oz. each) cream cheese, softened
1 C sugar
1/3 C packed brown sugar
1/4 C plus 1 tsp. all-purpose flour, divided
2 TBS heavy whipping cream
1-1/2 tsp. vanilla extract
4 eggs, lightly beaten
1/2 C milk chocolate chips, melted and cooled
1/4 C caramel ice cream topping
1/3 C chopped pecans
GANACHE:
1/2 C milk chocolate chips
1/4 C heavy whipping cream
2 TBS chopped pecans
additional caramel ice cream topping, optional
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. sq.). Securely wrap foil around pan. In a small bowl, combine flour, brown sugar and pecans; cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust. In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 degrees for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving. Yield: 12 servings.
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Pumpkin cheesecake
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. sq.). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto 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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Cookie dough cheesecake
1-3/4 C crushed chocolate chip cookies or chocolate wafer crumbs
1/4 C sugar
1/3 C butter, melted
FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
1 C sugar
1 C (8 oz.) sour cream
1/2 tsp. vanilla extract
3 eggs, lightly beaten
COOKIE DOUGH:
1/4 C butter, softened
1/4 C sugar
1/4 C packed brown sugar
1 TBS water
1 tsp. vanilla extract
1/2 C all-purpose flour
1-1/2 C miniature semisweet chocolate chips, divided
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.
In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet. Bake at 350 degrees for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.
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 Question - Why didn’t Noah swat those two mosquitoes?
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11/13/14
Most people know how to roast a turkey, but then there are the side dishes. Why not try these?
Sweet potato bake
3 C cold mashed sweet potatoes (prepared without milk or butter)
1 C sugar
3 eggs
1/2 C milk
1/4 C butter, softened
1 tsp. salt
1 tsp. vanilla extract
TOPPING:
1/2 C packed brown sugar
1/2 C chopped pecans
1/4 C all-purpose flour
2 TBS cold butter
In a large bowl, beat sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325 degrees for 45-50 minutes. Yield: 8-10 servings.
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Cranberry chutney
2 C fresh cranberries
3/4 C thawed apple juice concentrate
1 pear, peeled and cubed
1/2 C raisins
In a saucepan, bring cranberries and concentrate to a boil. Cook and stir for 5 minutes. Add pear and raisins; cook and stir until berries pop and pear is tender, about 5-7 minutes. Pour in bowl and chill.
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Make-ahead mashed potatoes
3 lbs. potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
1 pkg. (8 oz.) cream cheese, softened
1/2 C sour cream
1/2 C butter, cubed
1/4 C milk
1-1/2 tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1 C shredded cheddar cheese
3 green onions, chopped
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day.
Preheat oven to 350 degrees. Remove potatoes from refrigerator and let stand while oven heats. Bake, uncovered, 40-50 minutes or until heated through. Yield: 10 servings.
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Thought - Why don’t you ever see the headline, “Psychic Wins Lottery?’
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11/6/14
These recipes are easy and good. I hope you enjoy them.
Curried chicken salad
2 chicken breasts, baked and shredded
2-3 TBS mayonnaise
1-2 TBS Indian curry powder
1/8 C slivered almonds
1/4 C red and green grapes sliced in half
3 scallions sliced thin, green left on
1 tsp. apple cider vinegar
Bake chicken breasts, de-bone, and shred (or use leftover roast chicken). Mix together curry and mayonnaise, and then mix with chicken. Add almonds, grapes, scallions, and vinegar. Serve on a bed of lettuce or whole grain bread.
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Pecan cheesecake pie
1 sheet refrigerated pie pastry
1 pkg. (8 oz.) cream cheese, softened
1/2 C sugar
4 eggs
1 tsp. vanilla extract
1-1/4 C chopped pecans
1 jar (12-1/4 oz.) fat-free caramel ice cream topping
additional caramel ice cream topping, optional
Preheat oven to 375 degrees. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans. Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel topping.
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Iced pumpkin cookies
1 C sugar
1/2 C oil
1 tsp. milk
1 large egg
1 C canned pumpkin puree
1 tsp. vanilla
2 C flour
1-1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
Caramel Frosting:
3 TBS butter
1/4 C heavy cream
1/2 C packed light brown sugar
pinch of salt
2 C powdered sugar
1 tsp. vanilla
With an electric mixer, beat together sugar and oil. Add egg, milk, canned pumpkin and vanilla and blend well. In a separate bowl, mix together dry ingredients. Add dry ingredients to wet ingredients and mix, just until incorporated. Drop batter by spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Allow to cool before frosting.
For the frosting, in a medium saucepan, combine butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and stir in vanilla and 1 cup powdered sugar. Let frosting cool to room temperature and then stir in enough additional powdered sugar to make a good frosting consistency (you may not use the whole extra cup.) Spread frosting over cooled cookies.
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 Thought - Why do they lock gas station bathrooms? Are they afraid someone will break in and clean them?
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10/30/14
This is casserole week. These are so good and great for cold weather dinners.
Beefy biscuit casserole
1 lb. ground beef
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1/4 C milk
2 TBS finely chopped onion
1/2 tsp. chili powder
1/4 tsp. salt
1 C cubed process cheese (Velveeta)
1 tube (12 oz.) refrigerated biscuits
2 to 3 TBS butter, melted
1/3 C yellow cornmeal
Preheat oven to 375 degrees. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes.
Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through. Yield: 6-8 servings.
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Easy Southwest chicken casserole
2 pkgs. (8-1/2 oz. each) ready-to-serve Santa Fe whole grain rice medley
2 pkgs. (6 oz. each) ready-to-use Southwestern chicken strips, cut into chunks
1 can (10 oz.) diced tomatoes and green chilies, drained
1/2 C shredded Monterey Jack cheese
Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted. Yield: 4 servings.
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Chicken strata casserole
3/4 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
4 TBS butter, divided
3 C frozen broccoli florets, thawed
1/2 tsp. onion salt
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
6 C cubed French bread
2 eggs
3/4 C 2% milk
2/3 C condensed cream of onion soup, undiluted
1 C (4 oz.) shredded Colby-Monterey Jack cheese
Preheat oven to 400 degrees. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm. In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
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Thought - Many of us never really grow up. We only learn how to act in public!
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10/23/14
This is a salute to the apple. I enjoy them and hope you will try these recipes.
Cheesy apple strudel
3 medium tart apples, peeled and finely chopped
3 TBS lemon juice
1 tsp. dried thyme
1/4 tsp. ground nutmeg
1/8 tsp. coarsely ground pepper
2 C (8 oz.) crumbled blue cheese
1/4 C chopped walnuts, toasted
12 sheets phyllo dough (14x9 in.)
3/4 C unsalted butter, melted
1 C plus 2 TBS dry bread crumbs
In a large bowl, combine apples, lemon juice, thyme, nutmeg and pepper. Toss to coat. Add cheese and walnuts; set aside. Place one sheet of phyllo dough on a work surface. Brush with butter and sprinkle with 2 tablespoons bread crumbs. Layer with two more sheets of phyllo, brushing each sheet with butter and sprinkling with bread crumbs. Layer with another sheet of phyllo. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying.)
Spoon 1-1/2 cups apple mixture along the long end of phyllo to within 2 in. of edges. Fold long sides 2 in. over filling. Roll up jelly-roll style, starting with a long side. Repeat, making two more strudels. Transfer strudels to a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. With a sharp knife, cut slits in the top of each strudel. Brush with remaining butter. Bake at 375 degrees for 20-25 minutes or until golden brown. Serve warm. Yield: 3 strudels.
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Cinnamon apples
2 C water
3/4 C red-hot candies
1/3 C sugar
6 medium tart apples, peeled and quartered
In a large saucepan, bring water, candies and sugar to a boil over medium heat; boil and stir until candies and sugar are dissolved.
Reduce heat; carefully add apples. Cook, uncovered, until apples are tender. Cool slightly. With a slotted spoon, transfer apples to a serving dish; pour sugar syrup over apples. Cool slightly. Cover and refrigerate for at least 3 hours. Yield: 6 servings.
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Apple cake
2 C all-purpose flour
2 tsp. ground cinnamon
1-1/2 tsp. baking soda
1 tsp. salt
3/4 C vegetable oil
2 eggs
1 tsp. vanilla extract
3 C finely chopped peeled tart apples
2 C sugar
TOPPING:
2 TBS butter, softened
1/3 C packed brown sugar
1/3 C sugar
1/2 tsp. ground cinnamon
1/2 C flaked coconut
1/3 C chopped walnuts
In a bowl, combine flour, cinnamon, baking soda and salt. Add oil, eggs and vanilla; mix well (batter will be thick). Toss apples with sugar; fold into batter. Spread into a greased and floured 13x9-in. baking pan. For topping, beat butter, sugars and cinnamon in a small bowl. Stir in coconut and walnuts; mix well. Sprinkle over the batter. Bake at 350 degrees for 40-45 minutes or until the cake tests done.
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Thought - Since light travels faster than sound, some people appear bright until you hear them speak.
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10/16/14
This week I am featuring recipes using pumpkin. The first recipe is from my daughter-in-law and Marysville realtor, Roberta Behrens.
Salted caramel pumpkin oatmeal cake
1/2 C shortening
3/4 C brown sugar
1/2 C sugar
3/4 C pumpkin purée
1 tsp. vanilla
1-1/2 C flour
2 eggs
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1-1/2 C quick oats
Frosting:
1/2 C butter
1/2 C marshmallow cream
1/4 C caramel ice cream topping plus 1 tsp. divided
1/4 tsp. coarse ground sea salt - to taste
2 C powdered sugar
Cream shortening and sugar. Add pumpkin, vanilla, and eggs and beat until well mixed. Stir together salt, flour, baking soda, cinnamon and nutmeg. Slowly add to other mixture. Stir in oats.
Spread mixture into greased 9 x 13 pan. Bake at 350 degrees for 24 minutes. Cool. Beat butter, marshmallow cream, 1/4 cup caramel and sea salt until creamy. Slowly add powdered sugar until mixed in. Spread on cake when cooled. Drizzle top of cake with reserved caramel topping. Use a knife to gently swirl it into frosting. Cut into squares and store in sealed container.
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Easy pumpkin mousse
1 carton (4 oz.) whipped cream cheese with cinnamon and brown sugar
1 C pumpkin pie filling
1/2 C whipped topping
6 individual graham cracker tart shells
additional whipped topping and ground cinnamon
In a small bowl, combine cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in refrigerator. Yield: 6 servings.
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Pumpkin sheet cake
16 oz. can pumpkin
2 C sugar
1 C vegetable oil
4 eggs, beaten
2 C flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
Cream cheese frosting:
5 TBS butter, softened
3 oz. cream cheese, softened
1 tsp. vanilla
1-3/4 C powdered sugar
3 to 4 tsp. milk
chopped nuts for the top, if desired
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs and mix well. Combine dry ingredients and add to pumpkin mixture, beating until well blended. Pour onto a greased 10x15-inch baking pan. Bake for 25-35 minutes at 350 degrees.
For frosting, beat butter and cream cheese together. Add vanilla and blend till smooth. Gradually add powdered sugar and mix well. Add milk a bit at a time until you get it to a spreadable consistency. Cool cake completely and then frost it with cream cheese frosting.
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Some newspaper headlines from other publications (not the J-T) - “Miners Refuse to Work after Death,” “Juvenile Court to Try Shooting Defendant,” “War Dims Hope for Peace,” “If Strike Isn’t Settled Quickly, It May Last Awhile.”
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10/9/14
It’s time for homemade soup.
Tortilla soup
1 medium tomato, quartered
1 can (14-1/2 oz.) whole tomatoes, undrained
1 small onion, quartered
1 garlic clove
2 cans (10-1/2 oz. each) condensed chicken broth, undiluted
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1 tablespoon minced fresh cilantro
6 corn tortillas (6 in.)
1/4 C canola oil
sour cream
shredded cheddar or Monterey Jack cheese
Place tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese. Yield: 4 servings.
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Turkey rice soup
1/2 C sliced fresh mushrooms
1/2 C chopped onion
2 tsp. canola oil
2 cans (14-1/2 oz. each) chicken broth
2 C water
1/2 C apple juice, optional
1 pkg. (6 oz.) long grain and wild rice mix
2-1/2 C cubed cooked turkey
2 C frozen mixed vegetables
In a large saucepan, saute mushrooms and onion in oil for 3 minutes. Stir in broth, water and apple juice if desired. Bring to a boil. Stir in rice mix. Reduce heat; cover and simmer for 20 minutes. Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender. Yield: 6 servings.
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Cabbage soup
2 TBS chopped celery
1 TBS chopped onion
1 tsp. olive or 1 TBS canola oil
1 garlic clove, minced
1/3 C cubed zucchini
1/3 C cubed peeled potato
1/3 C sliced carrot
1 can (14-1/2 oz.) beef broth
1/2 C canned cannellini beans or white kidney beans, rinsed and drained
2 tsp. minced fresh basil or 1/2 teaspoon dried basil
dash pepper
1/2 C coarsely chopped cabbage
1/4 C cooked rice
1 TBS grated Parmesan cheese
In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add zucchini, potato and carrot; saute for 3 minutes. Stir in beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Just before serving, stir in rice and cheese. Yield: 2 servings.
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Thought - If a turtle doesn’t have a shell, is it homeless or naked?
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10/2/14
It’s dessert time again, my favorite stuff!
Peach cobbler
1 C Original Bisquick
1 C milk
1/2 tsp. ground nutmeg
1/2 C butter or margarine, melted
1 C sugar
1 can (29 oz.) sliced peaches, drained
Heat oven to 375 degrees. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes. Serve warm with ice cream.
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Strawberry cream cake
2 containers (5.3 oz. each) Greek blended strawberry yogurt
1-1/2 C granulated sugar
3/4 C vegetable or canola oil
2 tsp. vanilla
3 eggs
2-1/4 C all-purpose flour
1 TBS baking powder
1/2 C strawberry jam
1-1/4 C quartered fresh strawberries
2 tsp. sugar
Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray. In large bowl, stir together yogurt, 1-1/2 cups granulated sugar, oil and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour and baking powder; beat with rubber spatula or wooden spoon until smooth.
Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Dollop on top of cake batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.
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Tiny apple pies
1/2 C sugar
2 tsp. ground cinnamon
1 pkg. (14.1 oz.) refrigerated pie pastry
3 TBS butter, melted, divided
2 medium tart apples, each cut into 8 wedges
In a small bowl, combine sugar and cinnamon; set aside 1 tablespoon. On a lightly floured surface, unroll pastry. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each sheet into eight 1-in. strips, about 8 inches long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.
Place on parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake at 425 degrees for 13-15 minutes or until pastry is golden brown. Serve warm. Yield: 16 pies.
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Notice in health food shop window: Closed due to illness.
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9/25/14
The perfect meal for dinner since early fall is here.
Easy ribs
2-1/2 lbs. pork baby back ribs, cut into eight pieces
2 tsp. Cajun seasoning
1 medium onion, sliced
1 C ketchup
1/2 C packed brown sugar
1/3 C orange juice
1/3 C cider vinegar
1/4 C molasses
2 TBS Worcestershire sauce
1 TBS barbecue sauce
1 tsp. stone-ground mustard
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. Liquid Smoke, optional
dash salt
5 tsp. cornstarch
1 TBS cold water
Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.
Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes until thickened. Serve with ribs.
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Cold watermelon salad
14 C cubed seedless watermelon
1 medium red onion, halved and thinly sliced
1 C chopped green onions
3/4 C orange juice
5 TBS red wine vinegar
2 TBS plus 1-1/2 tsp. honey
1 TBS finely chopped sweet red pepper
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. pepper
3/4 C vegetable oil
In a large bowl, combine watermelon and onions. In a small bowl, combine orange juice, vinegar, honey, red pepper and seasonings; slowly whisk in oil. Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally.
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Good apple crisp
5 to 6 C sliced peeled tart apples
1/2 C all-purpose flour
1/2 C old-fashioned oats
3/4 C packed brown sugar
1/2 to 1 tsp. ground cinnamon
1/3 C cold butter
Spread apples in a 9-in.-square baking dish. In a bowl, combine flour, oats, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees for 30-35 minutes or until apples are tender and topping is golden. Serve warm.
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Thought - A gun is like a parachute. If you need one and don’t have one, you’ll probably never need one again.
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9/18/14
It’s the time for football parties so we need food and these appetizers might be just right.
Little calzones
1/2 C ricotta cheese
1 tsp. Italian seasoning
1/4 tsp. salt
1/2 C shredded part-skim mozzarella cheese
1/2 C diced pepperoni
1/4 C grated Parmesan cheese
1/4 C chopped fresh mushrooms
1/4 C finely chopped green pepper
2 TBS finely chopped onion
1 pkg. (8 oz.) refrigerated crescent rolls
1 jar (14 oz.) pizza sauce, warmed
In a small bowl, combine ricotta, Italian seasoning and salt. Stir in mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations. Spread cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.
Place cut-side down on greased baking sheets. Bake at 375 degrees for 10-15 minutes or until golden brown. Serve warm with pizza sauce. Refrigerate leftovers.
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Stuffed bread
2 pkgs. (one 8 oz., one 3 oz.) cream cheese, softened
1 C chopped celery
1 C (4 oz.) shredded cheddar cheese
1/2 C chopped sweet red pepper
1/2 C chopped water chestnuts
1 tsp. garlic salt
1 loaf (26 in.) French bread, halved lengthwise
mayonnaise
dried parsley flakes
4 dill pickle spears
4 slices deli ham
In a large bowl, combine first six ingredients; set aside. Hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread thin layer of mayonnaise over bread; sprinkle with parsley. Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press together to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices. Yield: about 2 dozen.
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Glazed chicken wings
2 to 3 lbs. whole chicken wings
1 C maple syrup
2/3 C chili sauce
1/2 C finely chopped onion
2 TBS Dijon mustard
2 tsp. Worcestershire sauce
1/4 to 1/2 tsp. crushed red pepper flakes
Cut chicken wings into three sections; discard wing tip section. In a large re-sealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat grill rack. Grill chicken, covered, over medium heat or broil 4 in. from heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield: 6-8 servings.
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Thought - “Whoever said the pen is mightier than the sword obviously never encountered automatic weapons.” - General Douglas MacArthur
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9/11/14
This might be your next dinner.
Mac and four cheeses
1 pkg. (16 oz.) uncooked elbow macaroni
3 TBS butter, divided
3 TBS all-purpose flour
2-1/2 C milk
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 C (4 oz.) shredded part-skim mozzarella cheese
1 C (4 oz.) shredded cheddar cheese
1/2 C crumbled Gorgonzola cheese
3 oz. cream cheese, softened
1/2 C sour cream
1/2 C seasoned bread crumbs
Cook macaroni according to package directions; drain. Meanwhile in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top. Yield: 8 servings.
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Vegetable salad
4 C fresh green beans, trimmed and halved
2 C cherry tomatoes, halved
1 large cucumber, seeded and chopped
1 C baby carrots, cut in half lengthwise
1 C coarsely chopped fresh parsley
dressing:
1/2 C olive oil
2 TBS lemon juice
1 TBS white wine vinegar
1 TBS grated lemon peel
1 tsp. Dijon mustard
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. ground pepper
In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry. In a large bowl, combine beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 12 servings.
To make ahead, green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in refrigerator.
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Carrot cake pecan cookies
1/4 C softened butter
1/4 C coconut oil
1/3 C 1 TBS granulated sugar
1 TBS molasses
1 tsp. vanilla
1 egg
1 C all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C grated carrot
1/4 C pecans more for garnish
frosting:
2 oz. softened cream cheese
1/4 C softened butter
1 tsp. orange zest
1 C powdered sugar
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside. Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
For frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans.
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Sign over U.S. Navy Carrier Group operations desk: “If something hasn’t broken on your helicopter, it’s about to.”
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9/4/14
Who doesn’t like a great cookie? Sometimes there are none in the house and all you want is just one warm one. This one you eat with a spoon. The first recipe is for that moment!
Cookie in a mug
1 TBS butter melted
1 TBS white sugar
1 TBS br. sugar (I used Truvia for less guilt)
pinch of salt
1 egg yoke
1/4 C flour
2 TBS chocolate chips
Mix all ingredients in a mug and microwave for 60 seconds. Top with a little ice cream and you have a real treat!
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Chocolate chunk cookie
1 C butter, softened
1 C sugar
1 C packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 C all-purpose flour
3/4 C cocoa
1 tsp. baking soda
1/4 tsp. salt
1 C white baking chips, chopped
1 C semisweet chocolate chips, chopped
1 C chopped Oreo cookies (about 10 cookies)
1 Hershey’s cookies and cream candy bar (1.55 oz.), chopped
Preheat oven to 375 degrees. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 6-8 minutes or until set. Cool on pans 1 minute. Remove to wire racks to cool completely. Store in an airtight container. Yield: 8 dozen.
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Macaroon kisses
1/3 C butter, softened
1 pkg. (3 oz.) cream cheese, softened
3/4 C sugar
1 egg yolk
1-1/2 tsp. almond extract
2 tsp. orange juice
1-1/4 C all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
5 C coconut, divided
candied cherries and/or chocolate kisses
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, extract and juice. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups of coconut. Cover and chill for at least 1 hour.
Shape into 1-in. balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Immediately place a cherry or chocolate kiss on top of each cookie. Cool 5 minutes; remove to a wire rack to cool completely. Yield: about 4 dozen.
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From the U.S. Air Force emergency check list manual - “Flying the airplane is more important than radioing your ‘plight’ to a person on the ground incapable of understanding or doing anything about it.”
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8/28/14
This week is a salute to the banana, so rich in potassium.
The best banana cream pie
1 C cold 2% milk
1/2 tsp. vanilla extract
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 carton (12 oz.) frozen whipped topping, thawed, divided
1 graham cracker crust (9 in.)
2 medium firm bananas, sliced
additional banana slices
In a large bowl, whisk milk, vanilla and pudding mix for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices. Refrigerate until serving.
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Brownie banana pie
2 pkgs. (13 oz. each) fudge brownies
1 qt. strawberry ice cream, softened
3 large firm bananas, halved lengthwise
1 C hot fudge ice cream topping, warmed
1 qt. vanilla ice cream, softened
3/4 C chopped pecans
Arrange brownies in a greased 9-in. spring-form pan, cutting to fit and filling in small holes. Spread with strawberry ice cream. Cover and freeze for 3 hours or until firm. Arrange bananas over ice cream, cutting to fit as needed. Spread with fudge topping and vanilla ice cream. Sprinkle with pecans. Cover tightly and freeze overnight. (May be frozen for up to 2 months.) Remove from freezer 10 minutes before serving. Carefully run a knife around the edge of pan to loosen; remove sides.
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Banana split crisp
1 can (8 oz.) unsweetened crushed pineapple
1 small firm banana, sliced
1/2 C fresh or frozen raspberries
1 envelope instant maple and brown sugar oatmeal
1/4 C miniature semisweet chocolate chips
4-1/2 tsp. butter, melted
vanilla ice cream
In a small bowl, combine pineapple, banana and raspberries. Transfer to a lightly greased 2 qt. baking dish. In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter. Bake at 350 degrees for 30-35 minutes or until golden brown. Serve with ice cream.
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Crazy sign - “If you cannot read, this leaflet will tell you how to get lessons.”
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8/21/14
Summer isn’t over yet. Here are some tasty summer salads.
Sauerkraut salad
1 qt. sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 jar (4 oz.) diced pimento peppers, drained
1 tsp. mustard seed
1-1/2 C white sugar
1 C vegetable oil
1/2 C vinegar
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat. Pour sugar mixture over salad, cover, and leave it in the refrigerator for 2 days before serving. Makes 6 cups.
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German tomato salad
1-1/2 lbs. tomatoes
2 bunches green onions
1 small onion, finely chopped
2 TBS balsamic vinegar
2 TBS orange juice
4-5 TBS olive oil
salt, pepper, sugar
Wash tomatoes and cut into wedges. Cut green onions diagonally into 1-inch pieces. Mix chopped onions, balsamic vinegar, orange juice, and oil. Season dressing with salt, pepper, and sugar. Put tomatoes and green onions into bowl and pour dressing over. Serves 4
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Asparagus salad
1-1/2 lbs. asparagus - white or green
salt, pepper
2 hard-boiled eggs, peeled and chopped or sliced
4-6 radishes, sliced
4 green onions, sliced
2 TBS white wine vinegar
3 TBS sunflower oil
1 TBS mustard (optional)
2 TBS chopped parsley
For white asparagus, peel, cut off tough ends, and cut remainder into bit-sized pieces. Cook in simmering salted water for about 10 - 15 minutes, until tender. For green asparagus, do the same and cook in simmering salted water about 5 minutes, until tender. Drain asparagus and put into bowl. Add chopped eggs, sliced radishes and onions to bowl.
In separate bowl, mix vinegar and oil (and mustard, if using). Pour dressing over asparagus mixture. Mix gently, re-seasoning with salt and pepper. Garnish with parsley to serve.
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Sign on repair shop door - We can repair anything. (Please knock hard on the door, the bell doesn’t work.)
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8/14/14
It’s the season to cook on the grill and there’s lots of fresh fruit available. Thus we have grilled fruit this week.
Grilled watermelon salad
1 small red or yellow watermelon (3 to 4 lbs.), preferably seedless and not too ripe
1/4 C extra-virgin olive oil, plus extra for brushing the melon
3 TBS fresh lime juice (about 2 limes)
juice of 1 large navel orange
pinch of sea or kosher salt
pinch of cayenne pepper
1/4 C chopped fresh mint
1/2 C crumbled feta cheese
Preheat a gas grill or build a charcoal fire for direct grilling. Cut watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush slices lightly with olive oil and set aside until ready to grill.
Combine lime and orange juices. Add salt and cayenne and whisk continually while adding oil in a thin stream. Whisk until thickened. Taste and adjust oil and salt to your liking. Add mint and set aside.
Just before serving, place oiled watermelon slices on a very clean cooking grate directly over heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool. Cut off rinds and discard. Cut watermelon into chunks and place in a serving bowl. Pour dressing over top and toss gently. Top with feta, and sprinkle with another pinch of cayenne.
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Grilled peaches
1 C balsamic vinegar
1/4 C molasses
1 TBS freshly ground black pepper (you can add more or less based on your tastes but pepper is really great against other sweet flavors in this dish)
4 ripe peaches
2 TBS vegetable oil
In a small sauce pan, bring vinegar to a boil and reduce to a simmer. Simmer until reduced by half (15-20 minutes). Remove from heat and add molasses and black pepper.
Cut peaches following the natural line that circles the fruit. Cut all the way down to the pit and just run the knife right around keeping blade against the pit. Gently grab each half and twist in opposite directions. Then pop stone out with a paring knife or a spoon.
Heat grill to medium. Keep glaze warm so it does not harden. Brush each cut side with oil and place cut down on grill. Grill for about 2 minutes and flip. Brush cooked tops with glaze and cook for about two more minutes. Remove to a platter and brush on more glaze. Serve with extra glaze on the side.
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Grilled rum pineapple
1/4 C packed brown sugar
1/4 C dark spiced rum (such as Captain Morgan’s)
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges
1 TBS butter
2 TBS sweetened flaked coconut, toasted
3 C low-fat vanilla ice cream
Combine sugar and rum in a microwave-safe bowl. Microwave at high 1- 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges. Melt butter in a grill pan over medium-high heat. Add pineapple to pan; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.
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Thought - think once before you act, twice before you speak, and three times before you post on Facebook.
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8/7/14
Sometimes zucchini in the garden gets ripe all at once and then what do you do with it?
Chocolate zucchini cupcakes
1-1/4 C butter, softened
1-1/2 C sugar
2 eggs
1 tsp. vanilla extract
2-1/2 C all-purpose flour
3/4 C baking cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C plain yogurt
1 C grated zucchini
1 C grated carrots
1 can (16 oz.) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. 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 wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.
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Zucchini onion pie
3 eggs
1 C grated Parmesan cheese
1/2 C canola oil
1 TBS minced fresh parsley
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
3 C sliced zucchini
1 C biscuit/baking mix
1 small onion, chopped
In a large bowl, whisk first seven ingredients. Stir in zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350 degrees for 25-35 minutes or until lightly browned. Yield: 6 servings.
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Zucchini and pasta
3 C (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 TBS flour
1/4 tsp. each dried basil leaves, oregano leaves and crushed red pepper
1 C chicken broth
4 oz. cream cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 C grated Parmesan cheese
1-1/2 C shredded mozzarella cheese with a touch of Philadelphia, divided
Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese cook and stir 2 to 3 min. or until melted.
Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella. Bake 30 min. or until mozzarella is melted. Yield: 6 servings.
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Thought - note from man: “Ladies if a man says he will fix it, he will. There’s no need to remind him every six months about it! “Really?
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7/31/14
I recently purchased a large quantity of peaches from Georgia. They were wonderful but what was I thinking? They started to ripen all too quickly. I had to find other uses than the usual ones, and came across these recipes. Try them. I think you’ll like them, too.
Peach salsa
2 fresh peaches - peeled, pitted, and diced
1 jalapeno pepper, seeded and minced
1/2 red onion, minced
1/2 red bell pepper, minced
1/4 C chopped fresh cilantro, or to taste
2 cloves garlic, grated
1/2 lime, juiced
1/2 lemon, juiced
salt and ground black pepper to taste
1 avocado - peeled, pitted and diced
Gently mix peaches, jalapeno pepper, red onion, red bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate at least 30 minutes. Fold avocado into the salsa to serve.
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Peach muffins
3 C all-purpose flour
1 TBS ground cinnamon
1 tsp. baking soda
1 tsp. salt
1-1/4 C vegetable oil
3 eggs, lightly beaten
2 C white sugar
2 C peeled, pitted, and chopped peaches
Preheat oven to 400 degrees. Lightly grease 16 muffin cups. In a large bowl, mix flour, cinnamon, baking soda, and salt. In a separate bowl, mix oil, eggs, and sugar. Stir oil mixture into flour mixture just until moist. Fold in peaches. Spoon into prepared muffin cups.
 Bake 25 minutes in preheated oven, until a toothpick inserted in center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
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Peach gazpacho
1/2 to 3/4 C water
6 ripe peaches (about 2 1/2 lbs.), peeled, halved, pitted, and cut into chunks
1/2 medium cucumber, peeled, seeded, and cut into chunks
1 small garlic clove, minced
1 TBS champagne vinegar, plus more to taste
2 TBS extra-virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 TBS coarsely chopped fresh flat-leaf parsley or cilantro
garnish - chopped avocado
gazpacho (without herbs) can be refrigerated overnight.
Pulse in food processor 1/2 cup water, peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours. Season with vinegar, salt, and pepper. Stir in herbs. Garnish with avocado. Drizzle with oil, and sprinkle with salt.
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Thought - Be mindful that happiness isn’t based on possessions, power, or prestige, but on relationships with people we like and respect. Also, remember that while money talks, chocolate ice cream sings!
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7/24/14
Pasta salad comes in many varieties and is great for a main course or side dish. These are three really different ones.
Crab salad
3 C uncooked medium pasta shells
1 lb. creamy coleslaw
1/2 C mayonnaise
1 TBS chopped onion
1 tsp. dill weed
dash salt
2 C chopped imitation crabmeat
Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine coleslaw, mayonnaise, onion, dill and salt. Stir in crab. Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving. Yield: 7 servings.
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Greek salad
TOMATO BASIL DRESSING:
1 C chopped fresh tomatoes
1/4 C chopped fresh basil
2 TBS chopped green onions
2 TBS olive oil
2 TBS lemon juice
1 garlic clove, minced
1/2 tsp. sugar
1/4 tsp. salt, optional
1/4 tsp. pepper
SALAD:
2-1/2 C uncooked spiral pasta
1 C cubed fully cooked ham
1 can (2-1/4 oz.) sliced ripe olives, drained
1/3 C chopped fresh basil
In a large bowl, combine tomatoes, basil, onions, oil, lemon juice, garlic, sugar, salt and pepper if desired. Cover and refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions until firm to the bite; drain and rinse with cold water. Transfer to a large salad bowl. Stir in ham, olives and basil. Pour dressing over salad; toss to coat. Yield: 8 servings.
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Garden salad
1 C uncooked elbow macaroni
1 C fresh broccoli florets
1 small onion, chopped
1 medium carrot, thinly sliced
1/2 C chopped peeled cucumber
1/2 C frozen peas, thawed
1/2 C sliced radishes
4 oz. Swiss cheese, cubed
1 C mayonnaise
2 TBS prepared mustard
1 TBS sugar
4-1/2 tsp. snipped fresh dill or 1-1/2 tsp. dill weed
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese. In a small bowl, combine mayonnaise, mustard, sugar and dill. Pour over macaroni mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
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Thought - Even duct tape can’t fix stupid, but it can muffle the sound.
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7/17/14
Try these easy summer recipes for light eating.
Salmon salad
1 salmon fillet (1 lb.)
1/2 tsp. salt
1/2 tsp. plus 1/8 tsp. coarsely ground pepper, divided
2 TBS lemon juice, divided
4 fresh dill sprigs
1 C chopped peeled cucumber
1/2 C sour cream
1/4 C finely chopped sweet red pepper
1/4 C snipped fresh dill
3 TBS capers, drained
8 C torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 C chopped hazelnuts
1/4 C fresh blueberries
4 thin slices red onion, separated into rings
Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs. Bake, uncovered, at 425 degrees for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
In a small bowl, combine cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing. Yield: 4 servings.
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Chicken slaw sliders
1/4 C sour cream
1/2 tsp. grated lime peel
1/4 tsp. lime juice
SLAW:
1 C broccoli coleslaw mix
2 TBS finely chopped sweet red pepper
2 TBS finely chopped sweet onion
2 TBS minced fresh cilantro
2 tsp. finely chopped seeded jalapeno pepper
2 tsp. lime juice
1 tsp. sugar
SLIDERS:
4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato
In a small bowl, combine sour cream, lime peel and lime juice. In another small bowl, combine slaw ingredients. Chill sauce and slaw until serving. Cut each chicken breast in half widthwise; flatten to 1/2-in. thickness. Sprinkle with seasonings. Oil grill rack and grill chicken, covered, over medium heat or broil 4 in. from heat 4 to 7 minutes on each side or until no longer pink.
Grill rolls, cut sides down, 30-60 seconds or until toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw. Yield: 8 servings.
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Penne salad
1 pkg. (16 oz.) uncooked whole wheat penne pasta
VINAIGRETTE:
1/2 C olive oil
1/2 C white wine vinegar
1/3 C grated Parmesan cheese
1 TBS Dijon mustard
2 garlic cloves, minced
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
SALAD:
1 pkg. (6 oz.) fresh baby spinach
3 medium tomatoes, seeded and chopped
3/4 C (6 oz.) crumbled feta cheese
4 green onions, thinly sliced
1/2 C sliced ripe or Greek olives
In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again. Meanwhile, in a small bowl, whisk vinaigrette ingredients. In a large bowl, combine pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately. Yield: 10 servings.
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Thought - The most beautiful places to be in the world are in someone’s thoughts, someone’s prayers and someone’s heart.
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7/10/14
Sometimes a light summer salad is all you need.
Summer chicken salad
2 C shredded cooked chicken breasts
1/2 C cherry tomatoes, halved
1/2 C finely chopped red onion
1/2 C chopped seedless cucumber
1/2 C chopped sweet yellow pepper
4 tsp. lemon juice
4 tsp. olive oil
1/2 tsp. Greek seasoning
1/2 tsp. salt
1/8 tsp. pepper
1/4 C crumbled feta cheese
In a large bowl, combine first five ingredients. In a small bowl, whisk lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese. Yield: 4 servings.
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Greek pasta salad
1 pkg. (16 oz.) uncooked whole wheat penne pasta
VINAIGRETTE:
1/2 C olive oil
1/2 C white wine vinegar
1/3 C grated Parmesan cheese
1 TBS Dijon mustard
2 garlic cloves, minced
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
SALAD:
1 pkg. (6 oz.) fresh baby spinach
3 medium tomatoes, seeded and chopped
3/4 C (6 oz.) crumbled feta cheese
4 green onions, thinly sliced
1/2 C sliced ripe or Greek olives
In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again. Meanwhile, in a small bowl, whisk vinaigrette ingredients. In a large bowl, combine pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately. Yield: 10 servings.
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Mexican chicken salad
1 can (4 oz.) chopped green chilies, undrained
2/3 C sour cream
1/4 C fresh cilantro leaves, coarsely chopped
2 TBS lime juice
1/2 tsp. pepper
1/4 to 1/2 tsp. hot pepper sauce
1/4 tsp. salt
1 pkg. (10 oz.) hearts of romaine salad mix
1 can (16 oz.) kidney beans, rinsed and drained
1 C (4 oz.) shredded Monterey Jack cheese
1 C chopped tomatoes
1 pkg. (7-1/2 oz.) frozen diced cooked chicken breast, thawed
1 medium ripe avocado, peeled and cubed
1/2 C chopped red onion
1/3 C real bacon bits
Place first seven ingredients in a food processor; cover and process until blended. Chill until serving. In a large bowl, layer salad mix, beans, cheese, tomatoes, chicken, avocado, onion and bacon bits. Drizzle with dressing. Yield: 8 servings.
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Thought - Being honest may not get you a lot of friends, but it will get you the right ones.
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7/3/14
Dessert is a great way to finish a meal. Try these.
No bake peanut dessert
20 cream-filled chocolate sandwich cookies, divided
2 TBS butter, softened
1 pkg. (8 oz.) cream cheese, softened
1/2 C peanut butter
1-1/2 C confectioners sugar, divided
1 carton (16 oz.) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 C cold milk
1 pkg. (3.9 oz.) instant chocolate fudge pudding mix
Crush 16 cookies; toss with butter. Press into an ungreased 9-in. square dish; set aside. In a large bowl, beat cream cheese, peanut butter and 1 cup confectioners sugar until smooth. Fold in half of whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat milk, pudding mix and remaining confectioners sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over top. Cover and chill for at least 3 hours.
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Little fruit pies
1/2 C butter, softened
1/2 C (1/2 of 8-oz. tub) cream cheese spread
1-1/2 C flour
1 C each fresh blueberries and raspberries
1/3 C granulated sugar
2 tsp. cornstarch
1 tsp. lemon zest
1 egg
1 tsp. water
1 TBS coarse sugar
Use pulsing action to process butter, cream cheese spread and flour in food processor until mixture is well blended and forms ball. Divide dough in half; shape each half into ball. Wrap individually in plastic wrap. Refrigerate 1 hour.
Heat oven to 375 degrees. Toss berries with granulated sugar, cornstarch and lemon zest. Roll out 1 ball of dough into 14x7-inch rectangle on lightly floured surface. Cut lengthwise in half, then cut each strip crosswise in half. Repeat with remaining dough. Beat egg and water until blended. Spoon 1/4 cup berry mixture onto one end of each dough strip. Brush edges of dough with egg; fold in half. Seal edges with fork; place on parchment-covered baking sheets. Cut small slits in tops to allow steam to escape; brush with any remaining egg. Sprinkle with coarse sugar. Bake 35 to 40 min. or until juices are bubbly and pastries are golden brown.
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Fruity cheesecake bars
2 C Graham Cracker Crumbs
6 TBS butter, melted
3 TBS sugar
4 pkgs. (8 oz. each) cream cheese, softened
3/4 C sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
1 tub (8 oz.) Cool Whip, thawed
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 TBS sugar; press onto bottom of pan. Refrigerate while preparing filling. Beat cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in Cool Whip. Pour over crust. Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve. Yield: 16 servings.
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Thought - Friends pick us up when we fall. If they can’t pick us up, they lie down with us for a while.
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6/26/14
Finish the easy chicken and slaw dinner with a good-for-you pomegranate smoothie.
Glazed chicken
Glaze:
1/3 C packed brown sugar
1/3 C balsamic vinegar
1 tsp. chopped fresh rosemary leaves
1 tsp. finely chopped garlic
Chicken:
4 bone-in skin-on chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half of glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170 degrees).
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Summer slaw
1 cup zesty Italian dressing, divided
1 TBS lemon juice
2 Granny Smith apples, chopped
1TBS sugar
1TBS Dijon mustard
1 tsp. caraway seed
1 pkg. (10 oz.) coleslaw blend (cabbage slaw mix)
1 red pepper, chopped
2 stalks  celery, chopped
1 small onion, finely chopped
Mix 2 TBS dressing and lemon juice. Add to apples in large bowl; toss to coat. Combine remaining dressing, sugar, mustard and caraway seed. Add to apple mixture with remaining ingredients; mix lightly. Refrigerate1 hour.
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Pomegranate smoothie
2 C pomegranate juice
1 C frozen fruit, such as blueberries, mangos, or mixed berries
2 ripe bananas
1 leaf romaine lettuce
Combine all ingredients together in a high-speed blender and enjoy.
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Good advice - Life is short; buy the shoes.
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6/19/14
It’s summer dessert time. Try these!
Nut crust key lime pie
1 C crushed shortbread cookies
1/2 C finely chopped macadamia nuts
1/4 C sugar
1/3 C butter, melted
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 C key lime juice or lime juice
1 C heavy whipping cream
1/4 C coarsely chopped macadamia nuts
In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.
In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours.
In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts. Yield: 8 servings.
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Strawberry cake
1 C butter, softened
1-3/4 C sugar
5 egg whites
2 C pureed strawberries
1/2 C sour cream
1 tsp. strawberry extract
3 C cake flour
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 teaspoon salt
FROSTING:
1 pkg. (8 oz.) cream cheese, softened
1/4 C butter, softened
3-1/4 C confectioners sugar
1/4 C pureed strawberries
1/2 tsp. strawberry extract
1 C seedless strawberry jam, divided
sliced fresh strawberries, optional
Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in strawberries, sour cream and extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Transfer batter to prepared pans. Bake at 350 degrees for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners sugar, strawberries and extract; beat until smooth. Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with sliced strawberries if desired. Yield: 12 servings.
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Strawberry yogurt popsicles
2 C sliced strawberries
3 TBS honey or other sweetener
1-1/2 C vanilla nonfat Greek yogurt
Place strawberries and 2 tablespoons honey in a food processor and puree until mixture is smooth with some small chunks of fruit. Mix yogurt and remaining tablespoon of honey in a bowl until smooth. Spoon 2-3 tablespoons of the strawberry puree into bottom of a popsicle mold and then spoon about 1-1/2 tablespoons yogurt on top of the fruit. Repeat with another layer each of strawberry puree and yogurt.
Place popsicle sticks into popsicles, cover and freeze for a few hours until solid. If you don’t have popsicle molds, you can use small paper cups. To unmold, dip popsicle molds in warm water to loosen them and then pull popsicles out.
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Notice from the church ladies: “Ladies, don’t forget the rummage sale. It’s a chance to get rid of those things not worth keeping around the house. Bring your husbands.”
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6/12/14
The summer season is almost here. If you love rhubarb as I do, these recipes are for you!
Rhubarb crumble
2/3 C sugar
2 TBS cornstarch
1/4 tsp. salt
3 C fresh blueberries
3 C sliced fresh or frozen rhubarb, thawed
TOPPING:
3/4 C biscuit/baking mix
1/3 C sugar
1/8 tsp. salt
1/3 C cold unsalted butter, cubed
1/2 C old-fashioned oats
1/2 C chopped almonds
Preheat oven to 375 degrees. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in.-square baking dish.
For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Yield: 8 servings.
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Rhubarb crunch
1/2 C sugar
2 TBS cornstarch
2-1/2 C sliced fresh strawberries
2 C diced fresh or frozen rhubarb
1 tsp. vanilla extract
2/3 C all-purpose flour
1/2 C quick-cooking oats
1/4 C brown sugar
1/2 tsp. ground cinnamon
1/4 C cold butter
whipped topping
In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray.
In a small bowl, combine flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350 degrees for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping cream.
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Rhubarb cobbler
1 C sliced fresh or frozen rhubarb
1 C sliced fresh strawberries
1/4 C sugar
1 TBS quick-cooking tapioca
1 tsp. lemon juice
dash salt
TOPPING:
1/3 C all-purpose flour
1/4 C chopped pecans
3 TBS sugar
1/8 tsp. baking powder
dash salt
2 TBS cold butter
1 egg
SAUCE:
1/2 C vanilla ice cream
2-1/4 tsp. wine
Combine first six ingredients; divide between two greased 8-oz. ramekins or custard cups. Let stand for 15 minutes. In a small bowl, combine flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
Bake at 375 degrees for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler. Yield: 2 servings.
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1930s Army Air Corps sign - There are old pilots and bold pilots but very few old, bold pilots.
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6/5/14
The casserole is a staple of our lives in many homes. It usually combines vegetables and protein plus sometimes pasta. What an easy way to make dinner.
Pasta with spinach and cheese casserole
3 C rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 TBS flour
1/4 tsp. each dried basil leaves, oregano leaves and crushed red pepper
1 C chicken broth
4 oz. cream cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 C grated Parmesan Cheese
1-1/2 C shredded mozzarella cheese with a touch of Philadelphia, divided
Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese; cook and stir 2 to 3 min. or until melted.
Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella. Bake 15 mins. at 350 degrees.
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Spaghetti casserole
1 lb. ground turkey or beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 C water
2 TBS chili powder
1 pkg. (10 oz.) frozen corn, thawed
1 pkg. (10 oz.) frozen peas, thawed
1 can (4 oz.) mushroom stems and pieces, drained
salt and pepper to taste
1 pkg. (12 oz.) spaghetti, cooked and drained
2 C shredded cheddar cheese, divided
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
Layer half of mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Yield: 12 servings.
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Chicken casserole with dumplings
1/2 C chopped onion
1/2 C chopped celery
1/4 C butter, cubed
2 garlic cloves, minced
1/2 C all-purpose flour
2 tsp. sugar
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
4 C chicken broth
1 pkg. (10 oz.) frozen green peas
4 C cubed cooked chicken
DUMPLINGS:
2 C biscuit/baking mix
2 tsp. dried basil
2/3 C milk
Preheat oven to 350 degrees. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish.
For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture. Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Yield: 6-8.
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From the Army Infantry Journal - “If the enemy is in range, so are you. And try to look unimportant; they may be low on ammo.”
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5/29/14
How about this for your next dinner?
Baked salmon patties
1 can (14-3/4 oz.) salmon, drained, bones and skin removed
1-1/2 C soft whole wheat bread crumbs
1/2 C finely chopped red pepper
1/2 C egg substitute
3 green onions, sliced
1/4 C finely chopped celery
1/4 C minced fresh cilantro
3 TBS mayonnaise
1 TBS lemon juice
1 garlic clove, minced
1/8 to 1/4 tsp. hot pepper sauce
SAUCE:
2 TBS mayonnaise
1/4 tsp. capers
1/4 tsp. dill weed
dash lemon juice
In a large bowl, combine first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425 degrees for 10-15 minutes or until a meat thermometer reads 160.
Meanwhile, combine sauce ingredients. Serve with salmon. Yield: 4 servings.
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Mustard mac and cheese
4 C uncooked elbow macaroni
3/4 C finely chopped onion
3/4 C butter, divided
6 TBS all-purpose flour
4-1/2 C milk
4 C shredded sharp cheddar cheese
1 tsp. ground mustard
1-1/2 tsp. salt
1/4 tsp. pepper
3/4 C dry bread crumbs
Cook macaroni according to package directions. Meanwhile, in a saucepan, saute onion in 1/2 cup butter. Add flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in cheese, mustard, salt and pepper until smooth.
Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13x 9 baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Yield: 6-8 servings.
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Applesauce cookies
2 C sugar
1 C shortening
2 eggs
2 C applesauce
4 C flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
CARAMEL FROSTING:
6 TBS butter
1/2 C heavy cream
1 C packed brown sugar
2 tsp. vanilla
2 C powdered sugar
Preheat oven to 375 degrees. In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and cloves. Set aside. Cream sugar and shortening together. Add eggs and applesauce and mix well. Add in dry ingredients and mix until well incorporated. Drop small spoonfuls of batter on greased cookie sheet. Bake at 375 for 8-10 minutes.
While cookies are cooling, prepare caramel frosting: In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar. Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar. Spread frosting over cookies.
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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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5/22/14
There’s nothing like cookies to make everything ok! Just ask a four-year-old.
Red velvet iced cookies
2 oz. unsweetened chocolate, chopped
1/2 C butter, softened
2/3 C packed brown sugar
1/3 C sugar
1 egg
1 TBS red food coloring
1 tsp. vanilla extract
2 C all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 C sour cream
1 C semisweet chocolate chips
1 can (16 oz.) cream cheese frosting
In a microwave, melt unsweetened chocolate; stir until smooth. Cool. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, food coloring and vanilla. Add cooled chocolate; beat until blended. In another bowl, mix flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in chocolate chips. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375 degrees for 6-9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting. Yield: 5 dozen.
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Potato chip cookies
2 C butter, softened
1 C sugar
1 tsp. vanilla extract
3-1/2 C all-purpose flour
2 C crushed potato chips
3/4 C chopped walnuts
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.
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Chocolate kiss thumbprint cookie
1/2 C butter, softened
2/3 C sugar
1 egg, separated
2 TBS milk
1 tsp. vanilla extract
1 C all-purpose flour
1/3 C baking cocoa
1/4 tsp. salt
1 C finely chopped walnuts
FILLING:
1/2 C confectioners’ sugar
1 TBS butter, softened
2 tsp. milk
1/4 tsp. vanilla extract
26 milk chocolate kisses
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350 degrees for 10-12 minutes or until center is set.
For filling, combine confectioners’ sugar, butter, milk and vanilla; stir until smooth. Spoon 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.
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Thought - Is there another word for synonym?
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5/15/14
Fruity desserts are perfect for this season.
Gooey raspberry cake
5 C fresh raspberries
1 C sugar
1 pkg. (3 oz.) Jello Strawberry Flavor Gelatin
3 C miniature marshmallows
1 pkg. (2-layer size) white cake mix
2 C thawed Cool Whip Whipped Topping
Heat oven to 350 degrees. Spread raspberries onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with sugar, dry gelatin mix and marshmallows. Prepare cake batter as directed on package; pour over marshmallows. Bake 1 hour or until toothpick inserted in center comes out clean. Cool. Serve topped with Cool Whip.
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Berry trifle
3 TBS orange juice
1/4 tsp. almond extract
1 pkg. (10 oz.) prepared angel food cake, cut into 2-inch cubes
2 pkgs. (1 oz. each) vanilla flavor instant pudding
2-1/2 C cold milk
1-1/2 C thawed Cool Whip Topping, divided
2 pkgs. (12 oz. each) frozen unsweetened mixed berries (raspberries, blueberries, sliced strawberries), thawed, well drained
Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Reserve a few berries for garnish. Place half of cake cubes in 2-qt. glass bowl; top with layers of half each of remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining Cool Whip and reserved berries just before serving.
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Raspberry meringue
1/4 C sugar
1 pkg. (3 oz.) raspberry flavor gelatin
4 egg whites
1 tsp. lemon juice
2 tsp. cornstarch
2 C thawed whipped topping
2 C fresh raspberries
1 kiwi, sliced, quartered
Heat  oven to 275 degrees. Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 TBS at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended. Spread into 8-inch circle on parchment-covered baking sheet. Bake 1-1/2 hours. Cool completely. Transfer meringue to plate just before serving; top with remaining ingredients.
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Thought - It is ironic that the colors of red, white and blue are the colors of freedom until they are flashing behind you!
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5/8/14
Try this for dinner soon.
Chicken Florentine casserole
2 C uncooked elbow macaroni
3 C shredded cooked chicken
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
2 C shredded Swiss cheese
1 pkg. (10 oz.) frozen creamed spinach, thawed
1/2 C mayonnaise
1/4 C loosely packed minced fresh basil
1 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. pepper
1/2 C seasoned bread crumbs
2 TBS butter, melted
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper. Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased  baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly. Yield: 6 servings.
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Lemon asparagus
 3 lbs. fresh asparagus, trimmed
 1/3 C butter, cubed
 1/3 C chicken broth
 3 TBS olive oil
 4 tsp. grated lemon peel
 1/4 tsp. salt
 1/4 tsp. pepper
 1/3 C oil-packed sun-dried tomatoes, patted dry and chopped
 1/4 C minced fresh basil
 Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, melt butter. Stir in broth, oil, lemon peel and salt. Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil. Yield: 12 servings
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Best strawberry trifle
1 pkg. (16 oz.) angel food cake mix
2 pkgs. (3 oz. each) strawberry gelatin
3/4 C plus 1/3 C sugar, divided
2 C boiling water
5 C fresh or frozen unsweetened strawberries, thawed and drained
2 C heavy whipping cream
Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into gelatin.
Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin. Yield: 12-16 servings.
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Thought - Remember its nice to be nice!
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5/1/14
Desserts just make everything better in life!
Lemon cream pie
frozen deep-dish pie shell
LEMON FILLING:
1-1/4 C sugar, divided
6 TBS cornstarch
1/2 tsp. salt
1-1/4 C water
2 TBS butter
2 tsp. grated lemon peel
4 to 5 drops yellow food coloring, optional
1/2 C lemon juice
CREAM CHEESE FILLING:
2 pkgs. (one 8 oz., one 3 oz.) cream cheese, softened
3/4 C confectioners’ sugar
1-1/2 C whipped topping
1 TBS lemon juice
Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
For cream cheese filling, beat cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in refrigerator. Yield: 6-8 servings.
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Cherry cobbler bars
1 C butter, softened
1-3/4 C sugar
4 eggs
1 tsp. vanilla extract
3 C all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1 can (21 oz.) cherry pie filling
ICING:
1/2 C confectioners’ sugar
1 TBS milk
1/8 tsp. vanilla extract
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to creamed mixture. Spread 3 cups batter into an ungreased 15x10x 1-in. baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine confectioners’ sugar, milk and vanilla; stir until smooth. Drizzle over bars. Yield: 2 dozen.
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Rhubarb bars
4 C diced fresh or frozen rhubarb
1-1/2 C sugar, divided
1/4 C shortening
1 egg
1/2 tsp. vanilla extract
1 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C milk
Preheat oven to 350 degrees. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender. Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into 9 bars and serve.
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Thought - How do they get deer to cross the road only at those yellow signs?
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4/24/14
This is soup week!
Reuben soup
1/2 C chopped onion
1/4 C chopped celery
1/4 C chopped green pepper
1/4 C butter, cubed
2 TBS all-purpose flour
1 C beef broth
2 C half-and-half cream
1/4 lb. sliced deli corned beef, coarsely chopped
3/4 C sauerkraut, rinsed and well drained
1/4 tsp. salt
1/4 tsp. pepper
1 C shredded Swiss cheese
In a large saucepan, saute onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted. Yield: 5 cups.
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Tortilla soup
1 carton (32 oz.) plus 1 can (14-1/2 oz.) chicken broth
1 can (14-1/2 oz.) crushed tomatoes, undrained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 lb. boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 C minced fresh cilantro
1 can (4 oz.) chopped green chilies
1 garlic clove, minced
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3 C frozen corn, thawed
tortilla chips
1 C shredded reduced-fat cheddar or Mexican cheese blend
In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese. Yield: 8 servings.
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Apple squash soup
1 large onion, chopped
1/2 tsp. rubbed sage
2 TBS butter
1 can (14-1/2 oz.) chicken or vegetable broth
3/4 C water
2 medium tart appless, peeled and finely chopped
1 pkg. (12 oz.) frozen mashed squash, thawed
1 tsp. ground ginger
1/2 tsp. salt
1/2 C fat-free milk
In a large saucepan, saute onion and sage in butter for 3 minutes or until tender. Add broth, water and apples; bring to a boil. Reduce heat; cover and simmer for 12 minutes. Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
In a blender, process soup in batches until smooth; return to pan. Add milk; heat through. (Do not boil.) Yield: 5 servings.
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Thought - Why do psychics have to ask you your name?
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4/17/14
This could be dinner for tomorrow?
Salmon patties
1-1/4 lbs. salmon fillet
1/8 tsp. pepper plus 1/4 tsp. pepper
1 tsp. olive oil
1 small onion, finely chopped
2 TBS minced fresh parsley
1-1/2 C panko bread crumbs, divided
1/2 C reduced-fat mayonnaise
1 TBS lemon juice
1/4 tsp. salt
1 tsp. hot pepper sauce, optional
2 egg whites, lightly beaten
cooking spray
SAUCE:
1/4 C plain Greek yogurt
1 tsp. fresh dill
3/4 tsp. lemon juice
1/4 tsp. capers, drained and chopped
Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350 degrees for 14-17 minutes or until fish flakes easily with a fork. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir onion until tender. Stir in parsley. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties. Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425 degrees for 14-17 minutes or until golden brown.
In a small bowl, mix sauce ingredients; serve with salmon cakes. Yield: 4 servings.
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Beer macaroni and cheese
1 pkg. (16 oz.) elbow macaroni
1/4 C butter
2 garlic cloves, minced
1/4 C all-purpose flour
1 TBS ground mustard
1 tsp. salt
3/4 tsp. pepper
2-1/2 C 2% milk
3/4 C amber beer
1/4 C heavy whipping cream
3 C shredded cheddar cheese, divided
2 C shredded fontina cheese
2 TBS grated Parmesan cheese, divided
2 TBS minced chives
5 bacon strips, cooked and crumbled
Cook macaroni according to package directions for al dente. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in flour, mustard, salt and pepper until smooth; gradually whisk in milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving. Yield: 12 servings.
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Chocolate wonton
24 milk chocolate kisses
24 wonton wrappers
oil for frying
confectioners’ sugar
Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375 degrees. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners’ sugar. Yield: 2 dozen.
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Remember Noah and the Ark - For safety’s sake, travel in pairs. Speed isn’t always an advantage. Snails were on board with cheetahs. When you’re stressed, float awhile. And remember, the Ark was built by amateurs; the Titanic by professionals.
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4/10/14
It seems that if you have soup for dinner you could have two desserts, right? Well, here are some suggestions.
Spicy chicken soup
1-1/2 lbs. boneless skinless chicken breasts, cubed
2 tsp. canola oil
1/2 C water
1 envelope reduced-sodium taco seasoning
1 can (32 oz.) V8 juice
1 jar (16 oz.) salsa
1 can (15 oz.) black beans, rinsed and drained
1 pkg. (10 oz.) frozen corn, thawed
6 TBS reduced-fat cheddar cheese
6 TBS reduced-fat sour cream
2 TBS minced fresh cilantro
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a 5-qt. slow cooker. Stir in V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings.
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Banana cream cake
1/2 C butter, softened
1-1/2 C sugar
3 eggs
1 tsp. vanilla extract
1-1/2 C all-purpose flour
1/4 tsp. salt
1/8 tsp. baking soda
1/2 C buttermilk
Layers:
2 C milk
1 pkg. (3.4 oz.) instant French vanilla pudding mix
1 pkg. (8 oz.) cream cheese, softened
1/2 C sweetened condensed milk
1 pkg. (12 oz.) frozen whipped topping, thawed, divided
5 medium ripe bananas
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition just until combined. Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at 325 degrees for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Meanwhile, in a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping. Cut cake into eight slices; arrange on bottom of an ungreased 13-in. x 9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping. Yield: 15 servings.
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Gooey chocolate cake
6 oz. bittersweet chocolate, chopped
1-1/2 C hot brewed coffee
4 eggs
3 C sugar
3/4 C canola oil
2 tsp. vanilla extract
2-1/2 C all-purpose flour
1 C baking cocoa
2 tsp. baking soda
3/4 tsp. baking powder
1-1/4 tsp. salt
1-1/2 C buttermilk
Ganache frosting:
16 oz. bittersweet chocolate, chopped
2 C heavy whipping cream
5 tsp. light corn syrup
Preheat oven to 325 degrees. Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper. Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.) Place one cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake. Yield: 24 servings.
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Thought - As it went for Noah, don't listen to critics; just get on with the job that needs to be done. Build your future on high ground.
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4/3/14
It takes a lot for me to get excited about breakfast, but these recipes are nice alternatives to the usual morning meal.
Peachy French toast
1 C packed brown sugar
1/2 C butter, cubed
2 TBS corn syrup
1 can (29 oz.) sliced peaches, drained
1 loaf (1 lb.) day-old French bread, cubed
1 pkg. (8 oz.) cream cheese, cubed
12 eggs
1-1/2 C half-and-half cream
1 tsp. vanilla extract
In a small saucepan, combine brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish. Arrange peaches in dish. Place half of bread cubes over peaches. Layer with cream cheese and remaining bread. Place eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
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Spinach quiche
8 oz. fresh mushrooms
1/2 tsp. minced garlic
non-stick spray as needed
1 (10 oz.) box frozen spinach
4 large eggs
1 C milk
2 oz. feta cheese
1/4 C grated parmesan
1/2 C shredded mozzarella
salt & pepper to taste
Preheat oven to 350 degrees. If frozen spinach is not already thawed, thaw it in microwave. Empty box into a colander and let it drain while you begin to prepare the rest. Quickly rinse mushrooms and slice them thinly. Place sliced mushrooms in a skillet coated with non-stick spray, add minced garlic, and sprinkle a little salt and pepper. Turn heat to medium-high and saute mushrooms until they release all of their moisture and no more water remains on bottom of skillet (5-7 minutes). Spray a pie dish with non-stick spray. Squeeze rest of water out of spinach and spread it out on bottom of pie dish. Next add cooked mushrooms and crumbled feta.
In a medium bowl, whisk together eggs until fairly smooth. Add milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while mushrooms are cooking.) Pour this mixture into pie dish over spinach, mushrooms, and feta. Sprinkle shredded mozzarella cheese over top. Place pie dish on a baking sheet for easy transfer into oven. Place quiche into preheated oven and bake until it is golden brown on top and center is solid. Every oven is different, but this should take between 45 minutes and an hour. Slice and serve!
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The best breakfast casserole
7 slices white bread, crusts removed and cubed
2 C (8 oz.) shredded cheddar cheese
6 eggs, lightly beaten
3 C milk
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
6 bacon strips, cooked and crumbled
In a greased 11-in. x 7-in. baking dish, combine bread cubes and cheese. In a large bowl, whisk eggs, milk, mustard, salt and pepper; pour over bread and cheese. Sprinkle with bacon. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Yield: 6-8 servings.
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Thought - as it went for Noah, plan ahead. It wasn’t raining when Noah built the Ark. Stay fit. When you’re 60 years old, someone may ask you to do something big.
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3/27/14
Why not try this for dinner.
Roasted vegetables
4 medium carrots, julienned
1-1/2 lbs. fresh asparagus, trimmed and halved
1 large green pepper, julienned
1 medium sweet red pepper, julienned
1 medium red onion, sliced and separated into rings
5 C fresh cauliflowerets
5 C fresh broccoli florets
1/4 to 1/2 C olive oil
3 TBS lemon juice
3 garlic cloves, minced
1 TBS dried rosemary, crushed
1 tsp. salt
1 tsp. pepper
Preheat oven to 400 degrees. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat. Transfer to two greased 15x10x1-in. baking pans. Bake uncovered, 20-25 minutes or until tender, stirring occasionally. Yield: 12 servings.
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Parmesan chicken
4 oz. 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 breasts, 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 (165 degrees). Remove and discard toothpicks. Serve chicken topped with spaghetti sauce and remaining mozzarella.
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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 - As Noah said, “Remember we are all in the same boat and don’t miss the boat!”
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3/20/14
I enjoy chicken especially because it can be prepared in so many different ways. These recipes are easy and good.
Chicken slow cooker style
1/4 C zesty Italian dressing
3 lbs. mixed chicken thighs and drumsticks
1/2 lb. fresh mushrooms, sliced
1 large onion, coarsely chopped
1/2 C each red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. dried thyme leaves
4 C hot cooked long-grain white rice
Heat dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until evenly browned on all sides. Place mushrooms, onions, peppers and garlic in slow cooker; top with chicken. Combine tomatoes and thyme; spoon over ingredients in slow cooker. Cover with lid. Cook on low 6 to 8 hours (or on high 5 hours). Serve chicken mixture over rice.
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Crafty lemon chicken
1/4 C Italian dressing
1/2 C chicken broth
1 TBS honey
1-1/2 lbs. chicken thighs and legs
1 lb. small red potatoes (about 4), quartered
5 garlic cloves, peeled
1 lemon, cut into 8 wedges
Heat oven to 400 degrees. Mix dressing, broth and honey until blended. Place chicken, potatoes and garlic in 13x9-inch baking dish; drizzle with dressing mixture. Squeeze and add lemons. Bake 45 to 50 min. or until chicken is done (165 degrees) and potatoes are tender.
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Chicken cacciatore
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
1/2 C all-purpose flour, for dredging
3 TBS olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 C dry white wine
1 (28-oz.) can diced tomatoes with juice
3/4 C reduced-sodium chicken broth
3 TBS drained capers
1-1/2 tsp. dried oregano leaves
1/4 C coarsely chopped fresh basil leaves
Sprinkle chicken pieces with 1 teaspoon of each salt and pepper. Dredge chicken pieces in flour to coat lightly. In a large heavy saute pan, heat oil at medium-high. Add chicken pieces to pan and saute just until brown, about 5 minutes per side. If all chicken does not fit in pan, saute it in 2 batches. Transfer chicken to a plate and set aside.
Add bell pepper, onion and garlic to the same pan and saute over medium heat until onion is tender, about 5 minutes. Season with salt and pepper. Add wine and simmer, about 3 minutes. Add tomatoes with their juice, broth, capers and oregano. Return chicken pieces to pan and turn them to coat in the sauce. Bring sauce to a simmer. Continue simmering over medium-low heat until chicken is just cooked through, about 30 minutes for breast pieces, and 20 minutes for thighs.
Using tongs, transfer chicken to a platter. If necessary, boil sauce until it thickens slightly, about 3 minutes. Spoon sauce over chicken, then sprinkle with basil and serve.
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Thought - Life’s most persistent and urgent question is, what are you doing for others?
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3/13/14
Slow cooker recipes make wonderful aromas for coming home.
Beef stew the slow way
1/4 C all-purpose flour
2 lbs. boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 TBS canola oil
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 C water or red wine
2 reduced-sodium beef bouillon cubes
3 tsp. Italian seasoning
1 bay leaf
1/2 tsp. coarsely ground pepper
6 white onions or yellow onions, quartered
4 medium potatoes, cut into 1-1/2-inch slices
3 medium carrots, cut into 1-inch slices
12 large fresh mushrooms
1/2 C sliced celery
Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine tomato soup, water or wine, bouillon and seasonings; pour over beef. Add onions, potatoes, carrots, mushrooms and celery. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread. Yield: 8 servings.
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Tetrazzini the slow way
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup, undiluted
1 C sliced fresh mushrooms
1 C cubed fully cooked ham
1/2 C fat-free evaporated milk
2 TBS white wine or water
1 tsp. prepared horseradish
1 pkg. (7 oz.) spaghetti
1/2 C shredded Parmesan cheese
In a 3-qt. slow cooker, combine soup, mushrooms, ham, milk, wine and horseradish. Cover and cook on low for 4 hours. Cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to coat. Yield: 5 servings.
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Taco soup the slow way
1 onion, chopped
1 (16 oz.) can chili bean
1 (15 oz.) can black bean
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 (12 oz.) can or bottle beer
2 (10 oz.) cans diced tomatoes with green chilies, undrained
1 (1.25 oz.) pkg. taco seasoning
3 whole skinless, boneless chicken breast
shredded cheddar cheese
sour cream
crushed tortilla chips
Place onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from soup, and allow to cool long enough to be handled. Stir shredded chicken back into soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
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Thought - When a woman asks, “what?” it’s not because she didn’t hear you. She’s giving you a chance to change what you said!
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3/6/14
Breakfast may be the forgotten meal. It sure is at my house. Here are some suggestions for a different breakfast.
Banana scones
2 large, ripe bananas (about 1 C mashed)
4 TBS milk
1/2 C plain yogurt or sour cream
1 tsp. vanilla extract
2-1/2 C all-purpose flour
4 TBS granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1-1/2 tsp. cinnamon
4 TBS unsalted butter
1/2 C chopped walnuts, optional
For the glaze:
1 TBS salted butter
2 TBS milk
1/4 C packed brown sugar
1/4 tsp. vanilla extract
1/4 to 1/2 C confectioner’s sugar
raw sugar for sprinkling over top
Mash bananas and if needed add enough milk to make one cup. Stir in milk, yogurt and vanilla extract. In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon together. Cut butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea. Add banana mixture to flour and stir just enough to incorporate all of the flour. Fold in walnuts, if using.
Line a dinner plate with a piece of parchment or wax paper and turn dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Put in freezer for 30 minutes. Preheat oven to 400 degrees. Line a large baking sheet with parchment. Peel off top layer of parchment paper and invert scones onto baking sheet, peeling off second layer of parchment paper. Slice scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until scones are firm to the touch and golden-brown around the edges. Cool completely and cut apart any scones that baked together.
To make the glaze, melt butter and milk in microwave for 30 seconds. Add brown sugar and vanilla, and stir until sugar has melted (heat for an additional 30 seconds in microwave if necessary). Whisk in confectioner’s sugar, starting with 1/4 cup and adding more as needed to make a thick glaze. Glaze scones and sprinkle the top with raw sugar if desired. Store tightly covered in a cool place up to 4 days.
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Crustless quiche
8 oz.  fresh mushrooms
1/2 tsp. minced garlic
non-stick spray as needed
1 (10 oz.) box frozen spinach
4 large eggs
1 C milk
2 oz. feta cheese
1/4 C grated parmesan
1/2 C shredded mozzarella
salt and pepper to taste
Preheat oven to 350 degrees. Thaw spinach in microwave. Empty box into a colander and let it drain while you begin to prepare the rest. Rinse mushrooms and slice them thinly. Place sliced mushrooms in a skillet coated with non-stick spray, add minced garlic, and sprinkle a little salt and pepper. Turn heat to medium-high and saute mushrooms until they release all of their moisture and no more water remains on bottom of skillet (5-7 minutes).
Spray a pie dish with non-stick spray. Squeeze rest of water out of spinach and spread it out on bottom of pie dish. Next add cooked mushrooms and crumbled feta.
In a medium bowl, whisk together eggs and add milk, parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture into pie dish over spinach, mushrooms, and feta. Sprinkle shredded mozzarella cheese over top. Place pie dish on a baking sheet for easy transfer into oven. Place quiche into preheated oven and bake until it is golden brown on top and center is solid, about 45 minutes. Slice and serve!
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Soft oat & nut bars
1-1/2 C old-fashioned rolled oats
1 C whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/3 C brown sugar
1/4 C (1/2 stick) room temperature butter
1 large egg
1 tsp. vanilla extract
1 Cp plain or vanilla soy milk
1/3 C chopped walnuts
1/3 C sweetened shredded coconut
Preheat oven to 375 degrees. In a medium bowl, stir together oats, flour, baking powder, salt, and cinnamon. In a large bowl, beat together brown sugar and butter until mixture is light and creamy. Add egg and vanilla extract and beat until light and creamy again (30 seconds to one minute). Add half of oat and flour mixture and beat briefly, just until combined. Start on low speed to prevent flour from flying out of bowl. Add soy milk and beat briefly again until smooth. Always start on low speed to prevent splashing. Add rest of flour and oat mixture, and beat until combined (only about 30 seconds). Add chopped walnuts and coconut. Stir them into batter. Pour batter into a 9×9-inch greased casserole dish. Bake for 30 minutes. Allow bars to cool and then cut into 9 pieces. Store in an air-tight container in refrigerator for 5-6 days, or freeze for extended storage.
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Thought - Sometimes my greatest accomplishment is just keeping my mouth shut!
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2/27/14
I enjoy appetizers. Here are some to choose from for your next event or maybe just for a snack.
Warm crab dip
1 pkg. (8 oz.) cream cheese, softened
1 C (8 oz.) sour cream
1 TBS lemon juice
1 tsp. ground mustard
1 tsp. seafood seasoning
1/8 tsp. garlic salt
3 cans (6 oz. each) lump crabmeat, drained
1/2 C shredded cheddar cheese
1/8 tsp. paprika
crackers
In a large bowl, combine cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika. Bake at 325 degrees for 20-25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers. Yield: 2-1/4 cups.
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Onion Brie spread
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 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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Cheese bread surprise
1 loaf unsliced French bread
1-1/2 C sour cream
1/2 C butter, melted
2 TBS sesame seeds
2 C shredded Monterey Jack cheese
1 C shredded cheddar cheese
1/4 C grated Parmesan cheese
1 jar (6-1/2 oz.) marinated artichoke hearts, drained and chopped
4 garlic cloves, minced
2 TBS minced fresh parsley
2 tsp. lemon-pepper seasoning
Cut bread in half lengthwise; hollow out, leaving 1/2-in. shells. Set aside. Place removed bread in a food processor; cover and process until crumbly.
In a large bowl, combine bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet. Broil 4 in. from the heat for 8-10 minutes or until lightly browned, stirring once.
In a large bowl, combine crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells. Place on a baking sheet. Bake at 350 degrees 25 minutes or until golden brown. Slice and serve warm.
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Thought - Even under ideal conditions people have trouble locating their car keys in a pocket, finding their cell phone, and “Pinning the Tail on the Donkey”­— but I’d bet everyone can find and push the snooze button from three feet away in about 1.7 seconds, eyes closed, first time, every time.
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2/20/14
It just seemed like time for dessert again! I hope you like these treats.
Chocolate surprise cookies
1 C sugar
1/2 C shortening
1 egg
1/4 C 2 percent milk
1-3/4 C all-purpose flour
1/2 C baking cocoa
1 tsp. baking soda
1/2 tsp. salt
12 large marshmallows, halved
FROSTING:
2 C confectioners’ sugar
2 TBS baking cocoa
1 TBS butter, softened
3 to 4 TBS 2 percent milk
In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg and milk. Combine flour, cocoa, baking soda and salt; add to creamed mixture and mix well. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 minutes. Place half of a marshmallow on each cookie; bake 2 minutes longer. Remove from oven and press marshmallow down with a fork. Cool.
Meanwhile for frosting, in a large bowl, combine confectioners’ sugar, cocoa, butter and enough milk to reach desired spreading consistency. Frost cookies. Yield: 2 dozen.
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Frozen Mint Treat
2 pkgs. (15-1/2 oz. each) Oreo cookies, crushed
1/2 C butter, melted
1 can (12 oz.) evaporated milk
1 C sugar
1/2 C butter, cubed
2 oz. unsweetened chocolate
1 gallon mint chocolate chip ice cream, softened
1 carton (16 oz.) frozen whipped topping, thawed
shaved chocolate
In a large bowl, combine cookie crumbs and butter. Press into two 13x9-in. dishes. Refrigerate for 30 minutes. In a small saucepan, combine milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from heat; cool completely.
 Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Desserts may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate. Yield: 2 desserts (15-18 servings each).
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Butterscotch bars
1 pkg. (17-1/2 oz.) sugar cookie mix
1 pkg. (3.4 oz.) instant butterscotch pudding mix
1/2 C butter, softened
1 egg
14 oz. caramels
1/2 C evaporated milk
2 C mixed nuts
1 tsp. vanilla extract
1 C butterscotch chips
In a large bowl, combine sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13x9-in. baking pan. Bake at 350 degrees for 20-25 minutes or until set. In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips. Cool completely. Cut into bars. Store in an airtight container. Yield: about 3 dozen.
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Thought - I’m always slightly terrified when I exit out of Microsoft Word and it asks me if I want to save any changes to my multi-page work that I swear I did not make any changes to.
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2/13/14
When I was a child, spinach was just something that smelled bad and came in a can. Now, recipes are so varied there are many interesting uses for spinach. I hope you will try these.
Spinach cakes
12 oz. fresh spinach
1/2 C part-skim ricotta cheese
1/2 C finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Preheat oven to 400 degrees. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta, Parmesan, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of a muffin pan with cooking spray. Divide spinach mixture among the 8 cups. Bake spinach cakes until set, about 20 minutes. Let stand in pan for 5 minutes. Loosen edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.
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Spinach stuffed tilapia
3 tsp. extra-virgin olive oil, divided
1/4 C finely diced onion
1 small clove garlic, minced
1-1/2 C baby spinach, chopped
1 lemon, divided
1/4 C coarse dry whole-wheat breadcrumbs (panko)
1/4 C shredded Gruyère cheese
2 TBS finely chopped almonds, toasted
1 large egg, beaten
2 tsp. low-fat mayonnaise
1/4 tsp. salt, divided
1/4 tsp. pepper, divided
2 large tilapia fillets (6-7 oz. each)
Preheat oven to 400 degrees. Coat a 9x13-inch baking dish with cooking spray. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring, until soft, about 2 minutes. Add garlic, cook for 15 seconds, then add spinach and cook, stirring, until wilted, about 1 minute. Transfer vegetables to a bowl and let cool for 2 minutes.
Cut lemon in half; juice one half and add juice to vegetables. Add breadcrumbs, cheese, almonds, egg, mayonnaise and 1/8 teaspoon each salt and pepper; stir to combine. Sprinkle fish with remaining 1/8 teaspoon each salt and pepper, then cut each fillet in half lengthwise. Place 1/4 cup of spinach stuffing in the middle of each piece of fish. Roll up from the small end and place seam-side down in prepared baking dish. Brush stuffed fish with remaining 1 teaspoon oil. Cut remaining lemon half into 4 slices and place one on each roll.
Bake until tilapia is opaque in the middle, 12 to 15 minutes.
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Chicken spinach soup
2 tsp. plus 1 TBS extra-virgin olive oil, divided
1/2 C carrot
1 large boneless, skinless chicken breast, cut into quarters
1 large clove garlic, minced
5 C chicken broth
1-1/2 tsp. dried marjoram
6 oz. baby spinach, coarsely chopped
1 15-oz. can cannellini beans or great northern beans, rinsed
1/4 C grated Parmesan cheese
1/3 C lightly packed fresh basil leaves
freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot and chicken; cook, turning chicken and stirring frequently, until chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend flavors. Combine remaining 1 tablespoon oil, Parmesan and basil in a food processor. Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut chicken into bite-size pieces. Stir chicken and pesto into pot. Season with pepper. Heat until hot. Garnish with croutons.
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Thought - Learn a lesson from your dog. No matter what life brings you, kick a little dirt over it and move on.
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2/6/14
The winter has been terrible and I think that calls for comfort food in the form of desserts!
Chocolate surprise cookies
1 C sugar
1 C shortening
1 egg
1/4 C 2 percent milk
1-3/4 C all-purpose flour
1/2 C baking cocoa
1 tsp. baking soda
1/2 tsp. salt
12 large marshmallows, halved
FROSTING:
2 C confectioners’ sugar
2 TBS baking cocoa
1 TBS butter, softened
3 to 4 TBS 2 percent milk
In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg and milk. Combine flour, cocoa, baking soda and salt; add to creamed mixture and mix well. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 minutes. Place half a marshmallow on each cookie; bake 2 minutes longer. Remove from oven and press marshmallow down with a fork. Cool.
Meanwhile for frosting, in a large bowl, combine confectioners’ sugar, cocoa, butter and enough milk to reach desired spreading consistency. Frost cookies. Yield: 2 dozen.
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Chocolate frozen mint
2 pkgs. (15-1/2 oz. each) Oreo cookies, crushed
1/2 C butter, melted
1 can (12 oz.) evaporated milk
1 C sugar
1/2 C butter, cubed
2 oz. unsweetened chocolate
1 gallon mint chocolate chip ice cream, softened
1 carton (16 oz.) frozen whipped topping, thawed
shaved chocolate
In a large bowl, combine cookie crumbs and butter. Press into two 13x9-in. dishes. Refrigerate for 30 minutes. In a small saucepan, combine milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from heat; cool completely.
Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. May be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate. Yield: 2 desserts (15-18 servings each).
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Butterscotch bars
 1 pkg. (17-1/2 oz.) sugar cookie mix
1 pkg. (3.4 oz.) instant butterscotch pudding mix
1/2 C butter, softened
1 egg
14 oz. caramels
1/2 C evaporated milk
2 C mixed nuts
1 tsp. vanilla extract
1 C butterscotch chips
In a large bowl, combine sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13x9-in. baking pan. Bake at 350 degrees for 20-25 minutes or until set. In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips. Cool completely then cut into bars. Yield: about 3 dozen.
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Thought - The five second rule for food dropped on the ground does not work if you have a two second dog.
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1/30/14
Super Bowl Sunday is almost here. Maybe one or all of these would work for your party!
Jalapeño dip
1 pkg. (8 oz.) cream cheese, softened
1 C mayonnaise
1 C shredded Mexican blend or cheddar cheese
1/4 C Spicy Brown Mustard
1 can (4 oz.) diced jalapenos, drained
2 TBS Panko bread crumbs, toasted
Combine all ingredients except bread crumbs in medium bowl. Sprinkle bread crumbs over dip just before serving. Serve with tortilla chips.
For a hot dip, turn into 1-quart overproof dish; top with bread crumbs. Bake at 375 degrees for 20 minutes or until hot.
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Pork sliders
1 2-1/2 to 3 lb. boneless pork shoulder roast
1 C chopped onion
3/4 C chopped green sweet pepper
1 tsp. dried thyme, crushed
1/2 tsp. dried rosemary, crushed
1/2 C chicken broth
1 C balsamic vinegar
3/4 C ketchup
1/3 C packed brown sugar
1/4 C honey
1 TBS Worcestershire sauce
1 TBS Dijon-style mustard
1 clove garlic, minced
1/2 tsp. ground black pepper
1/4 tsp. salt
20 cocktail-size hamburger buns, split and toasted
deli coleslaw
sweet or dill pickles, coarsely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat. Cover and cook on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boil; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. Turn to low-heat setting, cover and cook for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.
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Marinated goat cheese
12 oz. goat cheese
3 TBS olive oil
1 C oil-packed sun-dried tomatoes, drained and diced
1 C black olives, chopped
4 TBS chopped fresh basil
2 TBS chopped fresh rosemary
3 cloves garlic, halved
Slice goat cheese into one-inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese. Using toothpicks, insert garlic cloves into cheese throughout the mixture. Allow mixture to marinate 6 hours, or overnight, in refrigerator. Remove toothpicks, and serve with sliced French bread.
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Thought - To be old and wise you must first have to be young and stupid.
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1/23/14
Appetizers are good for all sorts of things, not only parties but even just for small family gatherings.
New Reubens
1 pkg. (8 oz.) cream cheese, softened
3 TBS spicy brown mustard
1/4 tsp. prepared horseradish
5 flour tortillas, room temperature
7 pkgs. (2 oz. each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 oz.) sauerkraut, rinsed and well drained
In a small bowl, beat cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.
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Special popcorn
14 C popped popcorn
2 C salted peanuts
2 C crisp rice cereal
2 C miniature marshmallows
1 lb. white candy coating, coarsely chopped
3 TBS creamy peanut butter
In a large bowl, combine popcorn, peanuts, cereal and marshmallows. In a microwave, melt candy coating and peanut butter; stir until smooth. Pour over popcorn mixture; toss to coat. Spread onto waxed paper-lined baking sheets; refrigerate for 15 minutes or until set. Break into pieces. Store in an airtight container in refrigerator.
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Different deviled eggs
12 hard-cooked eggs
1/2 C mayonnaise
4 bacon strips, cooked and crumbled
2 TBS finely shredded cheddar cheese
1 TBS honey mustard
1/4 tsp. pepper
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving.
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Thought - The quieter you become, the more you can hear.
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1/16/14
How’s this for dinner tomorrow night?
Spinach lasagna
1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 jar spaghetti sauce
1 carton ricotta cheese
1/2 C grated Parmesan cheese
2 TBS minced fresh parsley
1/2 tsp. pepper
1 pkg. (8 oz.) no-cook lasagna noodles
8 C (32 oz.) shredded part-skim mozzarella cheese
1 pkg. frozen chopped spinach, thawed and squeezed dry
1 jar Alfredo sauce
In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce. In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat mixture onto bottom of an ungreased 5- or 6-qt. slow cooker. Arrange four noodles over sauce, breaking noodles to fit if necessary; layer with half of ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.
Top with four noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with four noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese. Cook, covered, on low 4-5 hours or until noodles are tender. Yield: 8 servings.
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Pepperoni salad
1/3 C olive oil
2 TBS red wine vinegar
2 TBS mayonnaise
2 garlic cloves, minced
1/2 tsp. Dijon mustard
1/4 tsp. Worcestershire sauce
1/4 tsp. pepper
8 C torn romaine
4 oz. halved sliced pepperoni (about 1 C)
1-1/2 C Caesar salad croutons
1/4 C shredded Parmesan cheese
In a small bowl, whisk oil, vinegar, mayonnaise, garlic, mustard, Worcestershire sauce and pepper; set aside. In a large salad bowl, combine romaine and pepperoni. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan. Serve immediately. Yield: 8 servings.
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Blueberry cream
1 pkg. (8 oz.) cream cheese, softened
 1 C confectioners’ sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 prepared angel food cake, cut into 1-in. cubes
2 cans blueberry pie filling
In a large bowl, beat cream cheese and confectioners’ sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings.
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 Thought - Always be kinder than you feel!
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1/9/14
It’s time for soup. When the weather is cold, nothing tastes better.
Best onion soup
1/4 C butter, cubed
1/4 C plus 1 TBS olive oil, divided
6 large sweet onions, thinly sliced (about 12 C)
1 whole garlic bulb
1/4 C dry red wine or beef broth
6 C beef broth
1-1/2 tsp. Worcestershire sauce
1 bay leaf
dash cayenne pepper
pepper to taste
9 slices French bread (1-in. thick)
1 round (8 oz.) Brie cheese, rind removed, softened
6 thin slices prosciutto or deli ham, chopped
2 C grated Parmesan cheese
In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally.
Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
Add wine to onion mixture; cook for 2 minutes. Stir in broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. Place bread on a baking sheet. Bake at 425 degrees for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.
Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted.
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Wild rice soup
1 lb. ground beef
1/2 tsp. Italian seasoning
6 C water, divided
2 large onions, chopped
3 celery ribs, chopped
1 C uncooked wild rice
2 tsp. beef bouillon granules
1/2 tsp. pepper
1/4 tsp. hot pepper sauce
3 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
1 can (4 oz.) mushroom stems and pieces, drained
In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in soup, mushrooms and remaining water. Cover and simmer for 30 minutes. Yield: 10-12 servings.
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Harvest soup
1-1/2 lbs. smoked ham hocks
3 qts. water
1 TBS beef bouillon granules
6 medium potatoes, peeled and chopped
6 medium carrots, sliced
2 medium onions, chopped
1/2 medium head cabbage, chopped
1 small turnip, diced
1-1/2 tsp. salt
1/4 tsp. pepper
Place ham hocks, water and bouillon in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove hocks; allow to cool. Add potatoes, carrots, onions, cabbage and turnip to broth; cover and simmer for 1 hour or until vegetables are tender. Using a potato masher, coarsely mash vegetables. Remove meat from bones; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through. Yield: 16-18 servings.
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Thought - Home is where your Wi-Fi connects automatically!
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1/2/14
The first recipe is from Sabra Foster. It’s simple to make and really good. I can vouch for that.
Spinach appetizers
 2 10-oz. pkgs. frozen chopped spinach
 2 C packaged herb stuffing (not cubed is better)
 2 onions finely chopped
 6 eggs beaten
 6 TBS butter
 1/2 C Parmesan cheese
 1 TBS garlic salt
 1/2 TBS black pepper  grind 
 1/2 tsp. thyme
 Cook and drain spinach. Add other ingredients. Shape into golf ball size. Freeze - very important. Bake at 350 degrees for 20 minutes
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Creamy cranberry cake
 1 pkg. white cake mix (regular size)
 1-1/3 C water
 1/3 C canola oil
 3 eggs
 1 TBS grated orange peel
 1 C fresh or frozen cranberries, thawed and coarsely chopped
 1 C finely chopped walnuts
Cream cheese frosting:
 1 pkg. (8 oz.) cream cheese, softened
 1/2 C butter, softened
 3-1/2 C confectioners’ sugar
 1 tsp. vanilla extract
 1/2 tsp. grated orange peel
 1/4 C finely chopped walnut
 In a large bowl, combine first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9-in. round baking 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 to cool completely.
 For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Yield: 12 servings.
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Chocolate pretzels
 12 oz. milk chocolate candy coating disks
 20 large sourdough pretzels, divided
 colored sprinkles
 12 oz. white candy coating disks
 In a microwave, melt milk chocolate; stir until smooth. Dip 10 pretzels in chocolate, allowing excess to drip off. Place on waxed paper. Decorate half of pretzels with sprinkles. Chill for 10 minutes or until set. Melt white chocolate; stir until smooth. Dip remaining pretzels in white chocolate, allowing excess to drip off. Place on waxed paper. Decorate half of pretzels with sprinkles. Chill for 10 minutes or until set. Drizzle plain white-coated pretzels with milk chocolate. Drizzle plain milk chocolate-coated pretzels with white chocolate. Chill for 10 minutes or until set. Store in an airtight container. Yield: 20 pretzels.
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Thought-Always remember your present situation is not your final destination. The best is yet to come!
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