Mel's Favorite Fare Archive melb@marysvillejt.com   Home Subscribe Photos


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If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens - melb@marysvillejt.com)

10/1/15

Grilled salmon in foil, Grilled vegetables, Texas turtle sheet cake

9/24/15

Pumpkin treats, Pumpkin muffins, Pumpkin cookies

9/17/15

Almost no carb pizza, Tomato tart, Mini bacon appetizers

9/10/15

Buckeye brownies, Spanish chicken casserole, English toffee

9/3/15

Cinnamon roll dessert, Peach and blueberry cobbler, Baked caramel apples

8/27/15

Gazpacho with watermelon, Grilled watermelon, Grilled peach salad

8/20/15

Stuffed chicken, Olive Garden-style salad, Frozen pineapple whip

8/13/15

Peanut bars (no bake), Zucchini coffee cake, Chocolate chip bars

8/6/15

Buttermilk fried (baked) chicken, Unstuffed cabbage, Blueberry cheesecake wontons

7/30/15

Broccoli chicken casserole, Pull-apart cheesy garlic bread, S’mores brownies

7/23/15

Wonderful grilled potatoes, Potato salad with bacon, Potato bacon quiche

7/16/15

Lemon delight, Lemon cookies, Lemon blueberry triffle

7/9/15

Layered banana split, Strawberry cheesecake treat, Fruit kabobs

7/2/15

Melon sangria, Peanut crispies, Raspberry cream pie

6/25/15

Mango sorbet, Chocolate and peanut butter, oh my, Fantastic chocolate clusters

6/18/15

London broil, Broccoli salad, Frozen peanut butter pie

6/11/15

Kool-Aid cake, Kool-Aid pie, Kool-Aid frozen orange cream

6/4/15

Parmesan zucchini, Cheddar bacon ranch cheese ball, Pork on a stick

5/28/15

Double chocolate delight, Pecan pie muffins, PB and J pie

5/21/15

Cheesy chicken spaghetti, Vegetable medley, Rhubarb crunch

5/14/15

Chocolate peanut butter cake, Red velvet mug cake, Lemon mug cake

5/7/15

Quick beef stew, Fancy rice, Chocolate peanut butter pie

4/30/15

Meatball stew, Beer cheese soup, Shredded beef

4/23/15

Sour cream chicken, Mixed slaw, Fruit cheesecake

4/16/15

Sour cream chicken, Mixed slaw, Fruit cheesecake

4/9/15

Italian chicken, Chicken in foil, Alfredo pizza

4/2/15

Wonderful potatoes, Cookie sheet chocolate cake, Easy  peanut butter fudge

3/26/15

Peanut butter cups, Easter egg candy, Easy cow pies candy

3/19/15

Potato candy, English toffee, Uncooked Fondant

3/12/15

Lemon cream bars, Mint patty brownies, Skillet peach cobbler

3/5/15

Baked ziti, New seven layer salad, Frozen raspberry delight

2/26/15

Orange chicken, Shredded beef, Pork chops the slow way

2/19/15

Really easy chicken soup, BLT soup, Creamy avocado soup

2/12/15

Brie with fruit, Veggies and cheese pizza, Fantastically good appetizer

2/5/15

Pineapple Cheese ball, Super mac and cheese, Lime cheesecake pie

1/29/15

Skillet cookies, Beer cheese, Sausage cheese puffs

1/22/15

Granola , Chicken Cassarole, Fudge

1/15/15

Chicken pot pie, Chicken and potatoes, Chicken and Swiss

1/8/15

Cranberry dip with Maple Leaf Cranberry White Cheddar, Cranberry apple casserole, Chicken stir fry

10/1/15
There is still time to fire up the grill. Try this next time.
Grilled salmon in foil
2 C uncooked instant rice
1-3/4 C chicken broth
1 C cut carrots
4 salmon fillets
1 tsp. lemon pepper seasoning
1/2 tsp. salt
1/3 C chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
Preheat grill. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
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Grilled vegetables
Herb butter:
1/4 C butter or margarine, melted
2 TBS chopped fresh or 2 tsp. dried thyme leaves
1 TBS chopped fresh chives
Vegetables:
1 lb. asparagus
1 lb. green beans
1/2 lb. mushrooms, cut in half
1/4 C chopped walnuts
Heat coals or gas grill for direct heat. In large bowl, mix all herb butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter. Place vegetables in grill basket. Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice until tender. Sprinkle with walnuts.
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Texas turtle sheet cake
2 C granulated sugar
2 C self-rising flour
1 C butter
1 C strong black coffee
1/3 C unsweetened cocoa powder
2 eggs
1/2 C buttermilk
Chocolate frosting:
1/4 C butter
4 TBS buttermilk
3 TBS unsweetened cocoa
2-1/2 C powdered sugar
Turtle topping:
1/2 C chopped pecans
1 C semi-sweet chocolate chips
1 C caramel sauce, to drizzle
Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. In a large bowl, combine self-rising flour and granulated sugar. Set aside. In a saucepan, combine 1 cup butter, 1 cup coffee and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined. Pour into baking pan and bake for 25-30 minutes. When cake is done, a toothpick or fork inserted into middle should come out clean.
Prepare frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly. Remove from heat and use a wire whisk to gradually mix in powdered sugar, 1/2 cup at a time. Spread or pour warm frosting over cake. While cake is still warm, sprinkle with chopped pecans and chocolate chips. Drizzle with caramel sauce. Tip - if you don’t have buttermilk, no worries. Mix 1/2 cup milk with 2 teaspoons of vinegar or lemon juice. Let it sit a few minutes before you add it to the other ingredients.
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Thought - Your best teacher is your last mistake!
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9/24/15
Pumpkin season is almost here. The first recipe is a cute one for our children.
Pumpkin treats
red & yellow food coloring or orange gel coloring
5-1/2 C mini marshmallows
6 C crispy rice cereal
24 mini tootsie rolls
3 TBS butter
In a large saucepan, melt and slightly brown butter on medium heat, add marshmallows. Stir until marshmallows are completely melted. Add food coloring until desired orange color is reached. Remove from heat. Add cereal and stir until completely combined. Let sit for a few minutes, until cool enough to handle. When mixture has cooled enough, spray your hands with cooking spray and form cereal mix into pumpkin shapes. Unwrap a tootsie roll and press into each pumpkin top. Eat and enjoy!
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Pumpkin muffins
3-1/3 C flour
2 tsp. baking soda
3 C sugar
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 C oil
4 eggs
2/3 C water
2 C pumpkin
Preheat oven to 350 degrees. Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess. Fill muffin tins three-quarters full and bake for 20-30 minutes or until toothpick inserted in center comes out clean. Frost with purchased orange icing or cream cheese frosting.
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Pumpkin cookies
COOKIES:
4 C all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. allspice
2 C vegetable shortening
2 C granulated sugar
1 can (15 oz.) Pure Pumpkin
2 large eggs
4 tsp. vanilla extract, divided
2 C raisins
1 C nuts, chopped
FROSTING:
2/3 C butter, softened
3-4 tsp. rum extract
4 C powdered sugar
1/2 C evaporated milk
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts.
Drop by rounded teaspoons onto ungreased baking sheets. Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
For frosting, beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin). Yields 60 cookies.
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Sign on a plumber’s truck: “We repair what your husband fixed.”
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9/17/15
The first recipe is my new favorite very low carb version of pizza. When I first tried it, I thought it might be too eggy tasting but that is not the case. The cheese and egg form a nice crust. Feel free to add any topping you want. It was even OK cold the next day. For just two or three people you can cut the recipe in half. It worked fine. Sure hope you like it!
Almost no carb pizza
7 C shredded mozzarella
7 eggs
2 tsp. Italian seasoning (I used McCormick Montreal seasoning)
toppings of your choice (I used pepperoni and green olives)
Mix eggs and mozzarella together and spread on ungreased cookie sheet. This is the crust. Bake at 450 degrees for 12-15 minutes until it starts to brown. Remove from oven and add toppings, then bake 10 more minutes. Cut and serve.
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Tomato tart
7 sheets phyllo dough (14x9 in.)
1/3 C olive oil
7 TBS crumbled goat cheese
1 C thinly sliced sweet onion
1 C (4 oz.) shredded fontina cheese
4 plum tomatoes, thinly sliced
2 TBS minced chives
1 TBS minced fresh basil or 1 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges. Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling to make a rim.
Bake at 375degrees for 30-35 minutes or until crust is golden brown. Yield: 12 servings.
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Mini bacon appetizers
1/2 lb. bacon
1 tomato, chopped
1/2 onion, chopped
3 oz. shredded Swiss cheese
1/2 C mayonnaise
1 tsp. dried basil
1 (16 oz. can refrigerated buttermilk biscuit dough
Preheat oven to 375 degrees. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil. Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake in preheated oven until golden brown, 10 to 12 minutes.
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Question - Did you ever put something away in a safe place so you wouldn’t lose it and then forget where the safe place was?
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9/10/15
 Football season is here, so we need to make these brownies right away! Go Bucks!
Buckeye brownies
1 box of brownies of your choosing
For peanut butter cream:
1/2 C unsalted butter, softened
1 C creamy peanut butter
2-1/2 C powdered sugar
1 tsp. vanilla extract
1-2 TBS milk or heavy whipping cream
pinch of salt
GLAZE:
1 C semi-sweet chocolate chopped or chips
1/4 C creamy peanut butter
Make brownies following directions on box.  After brownies have cooled, prepare peanut butter cream. Beat butter and peanut butter on medium speed for 2 minutes. Add powdered sugar, 1/2 cup at a time. Next add vanilla, 1 TBS milk and salt. Continue to beat on medium for another 1 to 2 minutes. If cream is too thick, add a little milk. If it’s too thin, just add more powdered sugar. Spread butter cream over cooled brownies.
Glaze: Melt 1 cup chocolate chips and 1/4 cup peanut butter together in a saucepan on medium-low heat. Stir constantly until smooth. Let this chocolate-peanut butter mixture cool for a few minutes then pour glaze over butter cream. Taking a spatula, smooth glaze evenly over top. Chill brownies one hour before serving.
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Spanish chicken casserole
1 rotisserie chicken (shredded)
1 bag corn chips
2 C sour cream
2 cans cream of chicken soup
1 small can chopped green chilies
2 C shredded cheese
Crush corn chips and place in a 9x13 inch pan. In a medium size bowl combine shredded chicken, sour cream, chicken soup and green chilies, mix well. Pour this over crushed corn chips. Cover with shredded cheese. Bake at 350 degrees for 30 minutes.
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English toffee
1 C butter
1 C granulated sugar
3 TBS water
1 C toasted pecans broken in pieces - toast in 350-degree oven for about 10 minutes
milk chocolate chips
Place toasted pecans in bottom of 8x8 Pyrex pan. Put butter, sugar, and water in medium heavy sauce pan and cook at high temperature (break up butter in small pieces in the sauce pan). Stir with wooden spoon throughout cooking time. Cook until mixture turns an amber color, starts to leave sides of pan, and is slightly smoking. Take off heat and turn immediately over onto prepared nuts. (Cooking time is relatively short, depending on your stove, approximately 7-8 minutes with a gas stove and 10-11 minutes with an electric stove.) Let toffee cool for 8-10 minutes, then sprinkle with milk chocolate chips. When chips are melted, swirl around with knife. Let chocolate set. This takes several hours. When chocolate is set, turn over toffee on wax paper and break into pieces.
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Thought - It’s never too late to be happy, but it’s all up to you and no one else!
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9/3/15
For those of us with a sweet tooth, here you are!
Cinnamon roll dessert
3 C flour
1/4 tsp. salt
1 C sugar
4 tsp. baking powder
1-1/2 C milk
2 eggs
2 tsp. vanilla
1/2 C butter, melted
TOPPING:
1 C butter, softened
1 C brown sugar
2 TBS flour
1 TBS cinnamon
GLAZE:
2 C powdered sugar
5 TBS milk
1 tsp. vanilla
Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside. In an electric or stand mixer add flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in melted butter. Pour into prepared 9x13 baking pan.
For topping: In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over batter by tablespoonfuls and use a knife to marble/swirl through cake. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
For glaze: In a medium bowl, mix powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over warm cake. Serve warm or at room temperature.
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Peach and blueberry cobbler
4 C sliced peaches
1 C blueberries
1-1/2 tsp. fresh lemon juice
1 C sugar
1 C all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 C milk
4 TBS unsalted butter, melted
1 TBS cornstarch
1/2 C boiling water
Preheat oven to 325 degrees. Put peaches and blueberries in a 10-inch cast-iron skillet and toss with lemon juice. In a medium bowl, whisk together 3/4 cup of sugar, flour, baking powder, and salt. Add milk and melted butter and mix until ingredients are just blended. Pour batter evenly over peaches and blueberries.
In a small bowl, whisk together remaining 1/4 cup sugar and cornstarch. Sprinkle sugar mixture across batter, then pour boiling water evenly over top of batter, moistening all of sugar mixture. Bake for 55 to 60 minutes, until golden brown and bubbling. Remove from oven and place on a cooling rack to set for 10 minutes. Serve warm.
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Baked caramel apples
3 TBS brown sugar
1/4 C hot water
4 large baking apples, cored
1 TBS lemon juice
12 caramels
1/2 C heavy whipping cream
Combine brown sugar and water in a 9-in. square baking dish. Peel top half of each apple; brush with lemon juice. Place in baking dish. Fill each with three caramels. Bake at 350 degrees for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately. Yield: 4 servings.
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A play on words - Two cows are standing next to each other in a field. Daisy says to Dolly, “I was artificially inseminated this morning.” Dolly says, “I don’t believe you.” Daisy exclaims, “It’s true. No bull!”
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8/27/15
Fresh fruit is everywhere now. Here are three interesting ways to prepare it.
Gazpacho with watermelon
5 C chopped seedless watermelon
1/2 C chopped yellow onion
1/2 C chopped green peppers
1/2-1 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1/2 C chopped cilantro
2 tsp. chopped jalapeno
1 TBS lime juice
1/4 tsp. chili powder
1 C finely chopped seedless watermelon, reserved for garnish
1/2-1 C finely diced avocado, reserved for garnish (optional)
Puree first 10 ingredients in a blender until smooth. Adjust seasonings as needed. Chill in fridge for at least 1 hour. Stir in finely chopped watermelon and avocado at serving time.
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Grilled watermelon
1 TBS lime zest
1/4 C lime juice
1/4 C honey
2 tsp. garlic chili sauce
pinch of salt
1 watermelon, medium sized
1 TBS fresh chopped cilantro
Preheat grill to high. In a bowl, whisk together lime zest, juice, 3 TBS of honey, garlic chili sauce and salt. Cut watermelon into 1-inch thick wedges. Lightly drizzle each side with remaining honey and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with lime dressing. Garnish with cilantro.
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Grilled peach salad
3 fresh peaches pitted, quartered
2 TBS oil
8 C loosely packed, torn romaine lettuce
1/2 C coarsely chopped cashews
6 slices bacon, cooked, coarsely crumbled
1/2 C blue cheese dressing
Heat grill to medium-high heat. Brush peaches with oil. Grill 3 to 4 min. on each side or just until tender and heated through. Cool slightly. Cut each peach piece in half. Cover platter with lettuce; top with peaches, nuts and bacon. Drizzle with dressing.
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Thought - Don’t forget to pray today. God didn’t forget to wake you up this morning.
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8/20/15
This is a good summertime dinner.
Stuffed chicken
4 boneless skinless chicken breasts
8 oz. fresh mozzarella, sliced into 8 slices
1 jar (12 oz.) of roasted red peppers sliced into 1-inch pieces
1 bunch of basil, whole leaves
1/4 C fresh grated Parmesan
1 TBS Italian seasoning
salt and pepper for seasoning
Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle exposed insides of chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack roasted red pepper, basil, and 1 slice of mozzarella on bottom side of chicken. Fold top flap of chicken over, tucking in mozzarella, basil and roasted red pepper as necessary. Sprinkle with remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Take chicken out of oven and turn oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.
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Olive Garden-style salad
DRESSING:
1 C mayonnaise
2/3 C white vinegar
5 TBS granulated sugar
2 TBS lemon juice
1 TBS water
2/3 C Parmesan-Romano cheese blend
2 tsp. olive oil
1 tsp. Italian seasoning
1 tsp. parsley flakes
1/2 tsp. garlic salt
SALAD:
1 bag romaine lettuce
1/2 red onion, sliced
1/2 C black olives
2 Roma tomatoes, sliced
3/4 C croutons
8 pepperoncini
Grated Parmesan cheese, for garnish
To make dressing: In a food processor or blender, blend all salad dressing ingredients until smooth. Chill before serving.
To make salad: In a large bowl, assemble salad and toss with dressing right before serving. Top with freshly grated Parmesan cheese and serve on chilled plates.
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Frozen pineapple whip
4 C small chunks frozen Pineapple
1 C low fat coconut milk (or milk of choice, almond, regular)
Place coconut milk and frozen chunks of pineapple into a food processor or high powered blender (pineapple has to be frozen). Turn on food processor and blend until consistency becomes creamy. You will have to stop several times and scoop down the pineapple. Keep blending until all pineapple chunks are gone and mix is smooth. Enjoy immediately as it is “soft serve” and should be eaten straight away.
If you want to freeze a little, you can. Just know it does freeze solid and is no longer soft.
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Phyllis Diller said, “The reason women don’t play football is because 11 of them would never wear the same outfit in public at the same time.”
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8/13/15
These are wonderful summer dessert recipes!
Peanut bars (no bake)
8 TBS unsalted butter, melted
2 C graham cracker crumbs
1-1/4 C powdered sugar
3/4 C 2 TBS creamy peanut butter, divided
1 C white chocolate chips
Line a 9x13 pan with foil and spray with cooking spray.  Place melted butter, graham cracker crumbs, powdered sugar, and 3/4 cup peanut butter in a large bowl. Mix until combined. Press firmly into prepared pan. Place white chocolate chips and remaining 2 tablespoons peanut butter in a microwave-safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula. Chill for at least 1 hour to set, slice into bars.
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Zucchini coffee cake
2 C zucchini, peeled, seeded, and diced
1/4 C lemon juice
1/4 C sugar
1/2 tsp. cinnamon
3/4 C sugar
1/4 C olive oil or vegetable oil
1 egg
1/2 C milk
1-1/2 C flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 C brown sugar
1 TBS flour
1 tsp. cinnamon
2 TBS olive oil
Preheat oven to 350 degrees. Spray an 8-inch square pan with cooking spray. Add zucchini, lemon juice, sugar, and cinnamon to a frying pan over medium heat. Cook for about 3-4 minutes, until zucchini just starts to turn opaque, but is still white. Remove from heat to cool. Whisk flower, baking powder, salt, and cinnamon together in a medium bowl.  Stir sugar, oil, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet. Pour into prepared pan.
Sprinkle cooled zucchini over top of cake batter. Make crumb topping - stir together brown sugar, flour, cinnamon, and oil. Sprinkle over zucchini.  Bake for 30-35 minutes until a toothpick comes out clean.
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Chocolate chip bars
1 C unsalted butter
3/4 C granulated sugar
1 C light brown sugar
2 large eggs
1 TBS pure vanilla extract
1 tsp. baking soda
3-1/4 C all-purpose flour
1/2 tsp. salt
1-1/2 C mini chocolate chips
1 can (14 oz.) fat-free sweetened condensed milk
1 (4.4 oz.) large Hershey bar
Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside. Turn mixer with butter mixture bowl attached on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to wet ingredients and mix until combined. Stir in chocolate chips.
Line a 9x13 baking pan with foil and spray with cooking spray for easy removal. Press half of cookie dough in prepared pan. Pour sweetened condensed milk over top of bottom layer (be careful to leave about 1/4” edge around pan), then break up chocolate bar and drop pieces over top. Cover with remaining cookie dough. Press with your hands to flatten. Refrigerate pan for 30 minutes. Preheat oven to 350 degrees. Bake for about 30-35 minutes until tops of bars start to get golden brown.
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Thought: Intaxicaton - Euphoria at getting a tax refund, which lasts until you realize it was your money to start with.
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8/6/15
Fried chicken is the best picnic food. This version let’s you have your fried chicken that’s really baked. Cooking chicken in the oven cuts on calories while still providing that crispy crust that everyone loves. The trick to creating a crust on both sides of the chicken is to preheat the oven with a cookie sheet inside. That way when you are ready to put the chicken in the oven, there will already be a heated surface to crisp the bottom side of the chicken.
Buttermilk fried (baked) chicken
1 chicken - cut up
3 C all-purpose flour
2 tsp. garlic pepper
1 tsp. sugar
2 tsp. paprika
1 C buttermilk
2 eggs
1 tsp. baking powder
3/4 tsp. baking soda
olive oil
Preheat oven to 350 degrees. In a pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth. Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place on cookie sheet and drizzle with olive oil. Bake about 50-55 minutes or until chicken is golden.
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Unstuffed cabbage
1-1/2 to 2 lbs. lean ground beef or turkey
1 TBS oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 oz. each) diced tomatoes
1 can (8 oz.) tomato sauce
1/2 C water
1 tsp. ground black pepper
1 tsp. sea salt
1 C uncooked rice
Heat olive oil in a big skillet (use medium heat). Saute onions until tender, and then add ground beef (or turkey) until meat is browned. Add garlic and cook an additional minute before adding remaining ingredients. Add rice and bring it to a boil. Cover, reduce heat and simmer about 25 minutes (or until cabbage is quite fork tender). Serves 6 to 8.
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Blueberry cheesecake wontons
3/4 C wild blueberries (no need to thaw)
1/2 TBS lemon juice
2 TBS sugar of choice (any that will dissolve will work)
1/2 TBS cornstarch mixed with 1 TBS water
8 oz. cream cheese
1/3 C powdered sugar
splash vanilla extract
about 40 wonton wrappers
1 TBS unsweetened almond milk or milk of choice
extra sugar for sprinkling
In a small sauce pan over medium heat, combine blueberries, lemon, and 2 TBS sugar. Mash blueberries lightly until juice is released and increase heat. Bring liquid to a boil and add cornstarch and water combo. Reduce heat and cook until thickened.
Meanwhile, microwave cream cheese for about 30 seconds until soft. Stir in powdered sugar and vanilla. Lay out a few wontons. Following package instructions, wet edges and dollop each filling in the center. The package will explain how to fold pretty wontons, or you can fold into triangles (it’s easier and you get more filling in each). Repeat until no more filling remains, about 40 wontons. Brush the tops with milk and sprinkle with additional sugar. Arrange wontons in a single layer and freeze for at least 30 minutes.
You can then bag them for longer freezer storage, or prepare to bake. When ready to bake, preheat oven to 350 degrees. Bake for 8-10 minutes until edges and tops are lightly browned and crispy. Some filling may leak out (less will leak the more frozen the wontons are). Serve warm.
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Thought - last year I joined a group for procrastinators. We haven’t met yet.
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7/30/15
How about this for your next dinner?
Broccoli chicken casserole
2 C cooked chicken, cut into cubes
2 C broccoli florets, fresh or frozen
2 C red bell pepper, chopped
2 C cubed bread
1-1/2 C cheddar cheese, grated
1/2 C white onion, chopped
1 (10.75 oz.) can condensed cream of mushroom soup
3 TBS unsalted butter, melted
2 TBS extra-virgin olive oil
1 tsp. garlic powder
kosher salt and freshly ground pepper, to taste
Preheat oven to 425 degrees. Heat olive oil in a large pan or skillet over medium-high heat and sauté red pepper and broccoli until tender crisp. 8-10 minutes. Add onion and cook for another 5 minutes, or until softened. Season everything with salt and pepper and garlic powder.
Combine chicken and veggies in a 9x13-inch baking dish and stir in mushroom soup. In a bowl, drizzle melted butter over bread cubes and toss to coat thoroughly. Spread bread out over chicken mixture, then top evenly with cheddar cheese. Place baking dish in oven and cook for 30-35 minutes, or until cheese is melted and mixture is bubbly. Remove from oven and let cool 5 minutes for serving.
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Pull-apart cheesy garlic bread
1 large loaf sourdough bread
1 C mozzarella cheese, grated
1/2 C (1 stick) unsalted butter, melted
1/3 C green onion, finely chopped
3 cloves garlic, minced
2 tsp. poppy seeds
Preheat oven to 350 degrees. Use a sharp, serrated knife to cut bread diagonally in both directions to create small diamonds. Note: be careful not to cut bread all the way through; cut 3/4 way down the loaf, making sure the bottom is still connected. In a microwaveable bowl, combine butter, garlic and poppy seeds and microwave at 20-second intervals until melted.
Stir green onion into butter. Wedge your fingers into the diamond cut-outs in bread to open them up and drizzle melted butter and green onion down into cracks. Fill cracks with shredded mozzarella (it’s OK if some pokes out on top), then wrap loaf in aluminum foil. Place wrapped loaf in oven and bake for 15 minutes. Carefully unwrap and bake for another 5-10 minutes, or until cheese is melted and bubbly. Remove from oven and serve immediately.
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S’mores brownies
2 C semisweet chocolate chips
1 C butter
1/2 C light brown sugar, packed
1-1/2 C granulated sugar
4 large eggs, room temperature, lightly beaten
2 tsp. vanilla
2-1/2 C all-purpose flour
Graham Cracker Crust ingredients:
2 C graham cracker crumbs
1/4 C granulated sugar
6 TBS butter, melted
1/4 tsp. ground cinnamon
marshmallow topping ingredients
8 oz. marshmallow fluff
Preheat oven to 350 degrees. Line 9x9-inch baking pan with foil making sure edges of foil hang over sides of pan so it will be easy to take brownies out when they are done cooling. Spray bottom and sides of foil lightly with no-stick cooking spray.
Graham cracker crust directions: Combine graham cracker crust ingredients in a medium bowl and mix with a fork until well combined. Press mixture into bottom of the prepared foil-lined pan. Bake for 10 minutes. Remove from oven to wire rack.
Brownie directions: Melt chocolate chips and butter in a double boiler over medium heat until smooth. You can also melt in microwave in 20 second intervals at a time stirring in between until smooth. Let mixture cool for 5-7 minutes then add brown sugar, granulated sugar, eggs and vanilla and mix until smooth. Carefully fold flour into chocolate mixture all at once, making sure not to over mix. Stop mixing as soon as you no longer see the white of the flour. Pour brownie mixture on top of graham cracker crust and bake at 350 degrees for 42 minutes. Brownies will continue to cook when you take them out of oven so do not over bake if you want to have a perfect fudge-like brownie.
Remove from oven and place on wire rack. Let brownies cool slightly and while still warm top with marshmallow fluff. Using a rubber spatula carefully spread fluff over warm brownies in a nice even layer. Place pan under broiler for one minute or until lightly browned. Do not place too close to broiler because you don’t want the marshmallow to get too dark. Let brownies cool for at least an hour before trying to lift from pan. Cut into squares.
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Thought about hugs - I love the kind of hugs when you can physically feel the sadness leaving your body.
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7/23/15
Who doesn’t love potatoes? Yes, they have lots of carbs, but they also have potassium, so enjoy these potato recipes!
Wonderful grilled potatoes
1/4 C Italian vinaigrette dressing
1 TBS pesto
2 cloves garlic, minced
1 tsp. paprika
1 lb. new potatoes, halved
1 small red onion, coarsely chopped
3 slices cooked bacon, crumbled
Heat grill to medium-high heat. Mix first 4 ingredients in large bowl. Add remaining ingredients; toss to evenly coat. Spoon onto 4 large sheets heavy-duty foil; fold to make 4 packets. Grill 35 min. or until potatoes are tender. Cut slits in foil to release steam before opening packets.
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Potato salad with bacon
2 lb. red potatoes (about 4 potatoes)
1/3 C mayonnaise
1/3 C sour cream
2 tsp. Thick & Creamy Ranch Dip, Dressing and Recipe Mix
1/4 C whole milk
1 C shredded cheddar cheese
1 C real bacon bits
1 C diced green onions
In a large pot, cover potatoes with cold water and bring to a boil. Boil for 20-30 minutes, until fork tender. Strain potatoes and set aside to cool.
In a medium bowl, whisk together mayo, sour cream, dressing mix and milk. Add cheese, bacon bits, green onions and stir. Peel skin off potatoes and cut into 1/2 inch cubes. Add potatoes to dressing mix and gently stir until combined.
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Potato bacon quiche
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/2 lb. new potatoes, cooked, sliced
4 slices bacon, cooked, crumbled
1 C shredded Swiss cheese
5 eggs
1/3 C mayonnaise
1/3 C milk
1 TBS finely chopped fresh rosemary
Heat oven to 400 degrees. Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge. Layer potatoes, bacon and cheese in crust. Whisk remaining ingredients until blended; pour over ingredients in crust. Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
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Some of the best from humorist Will Rogers:
Never slap a man who’s chewing tobacco.
Never kick a cow chip on a hot day.
There are two theories to arguing with a woman. Neither works.
Never miss a good chance to shut up.
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7/16/15
Lemons are a wonderful refreshing addition to any dish. Here are three lemon desserts.
Lemon delight
1 C all-purpose flour
1/2 C plus 2 TBS chopped pecans, divided
1 stick butter, softened
1 8 oz. pkg. cream cheese, softened
1 C confectioners’ sugar
1 8 oz. Cool Whip, divided
2 3.4 oz. pkgs. lemon instant pudding mix
2-2/3 C milk
Preheat oven to 375 degrees. Combine flour, 1/2 C pecans, and butter in medium bowl and mix well. Press onto bottom of an 11x8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners’ sugar and beat until mixture is light and fluffy. Add 1 C Cool Whip to cream cheese mixture and fold in gently. Spread over cooled crust.
Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with remaining Cool Whip. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in refrigerator.
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Lemon cookies
1 pkg. lemon cake mix (regular size)
1 C crisp rice cereal
1/2 C butter, melted
1 egg, lightly beaten
1 tsp. grated lemon peel
Preheat oven to 350 degrees. In a large bowl, combine all ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely. Yield: about 4 dozen.
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Lemon blueberry triffle
3 C fresh blueberries, divided
2 cans (15-3/4 oz. each) lemon pie filling
2 C (8 oz.) lemon yogurt
1 prepared angel food cake (8 to 10 oz.), cut into 1-in. cubes
1 carton (8 oz.) frozen whipped topping, thawed
lemon slices and fresh mint, optional
Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl, layer a third of cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.
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Thought - I wonder if my dog always follows me into the bathroom when I have to go potty because I always follow out him outside when he does and he just thinks that’s how it works.
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7/9/15
Fruit is good for us, so these desserts, made with various fruits, must be good also, right?
Layered banana split
2 C graham cracker crumbs
1/2 C butter, melted
8 oz. cream cheese, at room temperature
1/2 tsp. vanilla
1/4 C granulated sugar
2 TBS 3-1/2 C cold milk, divided
16 oz. Cool Whip topping, divided
1 (23-oz.) container frozen sliced strawberries, thawed and drained well
1 (20-oz.) can crushed pineapple, drained well
2 (3.4 oz.) boxes banana cream pudding instant pudding
chocolate syrup
maraschino cherries (optional, but encouraged)
nuts (optional)
Grease a 9x13-inch baking dish; set aside. In a medium bowl, combine graham cracker crumbs and melted butter. Stir mixture until it’s evenly moist. Then dump crumbs into your baking dish and press them into an even layer. Then place baking dish into refrigerator until you’ve prepared your next layer.
In another medium bowl, combine cream cheese, sugar, 2 TBS milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of Cool Whip. Once mixture is completely combined, remove baking dish from refrigerator and evenly spread cream cheese mixture on top of graham cracker crust.
Pour drained strawberries and pineapple on top of cream cheese mixture and spread it evenly. Mix two boxes of banana cream instant pudding with 3-1/2 cups of cold milk. Whisk for a few minutes until pudding starts to thicken. Then, use a rubber spatula to spread pudding over fruit layer. Let dessert sit for about 5 minutes so that pudding can firm up a bit more. Spread remaining 8 ounces of Cool Whip over top of dessert. Drizzle chocolate syrup on top of Cool Whip layer. Allow dessert to chill in refrigerator for at least 4 hours before serving or overnight.
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Strawberry cheesecake treat
1 pkg. Golden Oreos (crushed)
6 TBS butter, melted
8 oz. softened cream cheese
1 C powdered sugar
1 (16-oz.) container Cool Whip, divided
2 pkgs. (3.4 oz. each) instant cheesecake pudding mix
3 C milk
3-1/2 C sliced strawberries
Mix crushed cookies and melted butter together. Press crushed cookies mixture into a 9x13 pan and refrigerate while you prepare remaining layers. Beat 1 cup of powdered sugar and cream cheese until smooth. Fold in 1 cup of Cool Whip. Spread over cookie layer. Then mix together pudding mix, milk, and another cup of Cool Whip. Spread over cream cheese layer. Layer fresh sliced strawberries on top and spread remaining Cool Whip on top. Refrigerate until ready to serve.
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Fruit kabobs
1/2 C apricot preserves
1 TBS water
1 TBS butter
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
3 medium nectarines, pitted and quartered
3 medium plums, pitted and quartered
3 medium peaches, pitted and quartered
1 loaf frozen pound cake, thawed and cut into 1-1/ 2-inch cubes
In a small saucepan over medium heat, combine apricot preserves, water, butter, cinnamon and nutmeg until blended. On eight metal or soaked wooden skewers, alternately thread nectarines, plums, peaches and cake cubes. Grill, uncovered, over medium heat for 1-2 minutes on each side or until cake is golden brown and fruit is tender, brushing occasionally with apricot mixture. Yield: 8 servings.
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Thought - The biggest communication problem is, we do not listen to understand, we listen to reply.
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7/2/15
Summer is a time for drinks, snacks and dessert. Here are three good summer recipes.
Melon sangria
3 C mixed melon balls (watermelon, cantaloupe, honeydew)
2-4 TBS honey, adjust to taste
1 lime, juiced
1/4 to 1/2 C pisco or a clear grape brandy
1 bottle moscato wine, chilled
1-1/2 C sparkling water, chilled
mint leaves
lime slices
ice cubes or frozen melon ball ice cubes
Place melon balls in a large pitcher, add honey (2 TBS to start), lime juice, and 1/4 C pisco or brandy. Mix gently and let sit in refrigerator for 1-2 hours or until 1 hour before serving. Add moscato wine, mix gently, taste and add more honey or pisco if desired. Keep in mind that you will top it off with sparkling water right before serving, so it’s OK if it’s on the sweeter/stronger side. Refrigerate for another hour.
Right before serving, add ice (or frozen melon balls as ice cubes), lime slices and mint leaves to garnish, and top off with sparkling water. You can prepare final mix in pitcher or serve it directly into glasses with melon ice cubes and top off each glass with sparkling water.
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Peanut crispies
1 C white sugar
1-1/3 C peanut butter
1 C white corn syrup
4 C high protein crisp rice and wheat cereal
1 tsp. vanilla extract
1 pinch salt
1/2 C chocolate chips
 Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves. Stir in peanut butter, then add cereal and chocolate chips. Drop by teaspoonfuls onto waxed paper. Let cool before storing.
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Raspberry cream pie
RASPBERRY TOPPING:
6 C fresh raspberries, divided
1 C sugar
3 TBS cornstarch
1/2 C water
CREAM FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 C whipped topping
1 C confectioners’ sugar
1 graham cracker crust (9 in.)
fresh mint, optional
 Mash about 2 cups raspberries to measure 1cup; place in a small saucepan. Add sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature.
Meanwhile for filling, beat cream cheese, whipped topping and confectioners’ sugar in a small bowl. Spread on bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in refrigerator. Garnish with mint if desired. Yield: 8 servings.
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Saying - Vegetarian is an old Indian word for bad hunter!
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6/25/15
It’s time for more good, sweet recipes. I hope you enjoy all these.
Mango sorbet
2 medium mangos, peeled and cubed
2 tsp. sugar
3/4 C yogurt
In a food processor, process mango and sugar until smooth. Add yogurt. Pour mixture into freezer container of an ice cream maker. Freeze according to manufacturer’s instructions. To prepare without an ice cream maker, pour mixture into an 8x4-in. freezer container. Cover and freeze 4 hours, whisking from time to time.
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Chocolate and peanut butter, oh my
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. Yield: 12-16 servings.
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Fantastic chocolate clusters
8 oz. white baking chocolate, chopped
1 C milk chocolate chips
1 C (6 oz.) semisweet chococlate chips
1-1/2 C chopped walnuts
1-1/2 C miniature pretzels, broken
In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container. Yield: about 3 dozen.
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Thought - I hate it when I think I’m buying organic vegetables, but when I get home they’re just regular donuts.

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6/18/15
I’ve known Ted McGrew for many years, but never realized he was such a good grill cook. I recently enjoyed this London broil prepared by him. Immediately, I asked for the recipe. Included are comments from Ted as he personalized the basic recipe.
London broil
2 lbs. flat iron steak
1/2 C soy sauce
1/3 C red wine
1/4 C balsamic vinegar
3 TBS olive oil
1 TBS hot sauce (Tabasco works)
2 TBS minced garlic
1 tsp. mustard powder
2 limes, juiced
salt and pepper to taste
Put all ingredients into a large freezer bag along with beef and marinate for 1 hour. (I typically will turn beef in 30 minutes.) I use a gas grill, heat on high. Steak tends to run about 1.5 inches thick. Cook 7 minutes on first side and around 6 minutes on the other. Once you pull beef off grill, allow it to sit for 2 minutes to let juices soak into steak.
I have made this a number of times through the past few years and I tend to go a little heavier on soy, balsamic and limes as this is really a personal preference thing. But this steak has a lot of flavor in it and it is really easy to make by playing around with the ingredients above.
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Broccoli salad
3/4 C Miracle Whip light dressing
2 TBS sugar
2 TBS white vinegar
6 C small broccoli florets
6 slices cooked bacon, crumbled
1/2 C chopped red onions
Mix first 3 ingredients until blended. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Refrigerate 1 hour.
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Frozen peanut butter pie
1 tub (8 oz.) cream cheese spread
1/3 C creamy peanut butter
1/2 C sugar
2 C thawed Cool Whip whipped topping
1/4 C caramel ice cream topping
1 Oreo pie crust (6 oz.)
1/4 C coarsely chopped pecans, toasted
2 oz. semi-sweet chocolate
Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add Cool Whip; mix well. Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm. Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
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Puns for the day - Energizer Bunny arrested and charged with battery.
I wondered why the baseball was getting bigger, then it hit me.
Broken pencils are pointless.
And finally, why were the Indians here first? They had reservations.
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6/11/15
Kool-Aid has been around for a lot of years, mainly as a sugary drink. Now try these recipes for summer desserts with Kool-Aid.
Kool-Aid cake
1 pkg. (2-layer size) white cake mix
1 C boiling water
1 pkg. (3 oz.) strawberry flavor gelatin
1/2 C cold water
1 C quartered fresh strawberries
1/2 cup each fresh blueberries, blackberries and raspberries
1 TBS Kool-Aid Strawberry Flavor Sugar-Sweetened Drink Mix
2 C thawed Cool Whip
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; slowly pour over cake. Refrigerate 3 hours. Meanwhile, toss berries with drink mix. Refrigerate until ready to serve. Frost cake with Cool Whip, top with berries.
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Kool-Aid pie
1 env. (.23 oz.) Kool-Aid Lemonade Flavor Unsweetened Drink Mix
1 TBS water
2 pkgs. (8 oz. each) cream cheese, softened
2/3 C sugar
2 C thawed Cool Whip
1 ready-to-use graham cracker crumb crust
Mix drink mix and water in medium bowl until blended. Add cream cheese and sugar; beat with mixer until blended. Add Cool Whip, beat on low speed just until blended. Spoon into crust. Refrigerate 4 hours or until firm.
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Kool-Aid frozen orange cream
1/2 C hot water
1 C sugar
1 env. (.15 oz.) Kool-Aid Orange Flavor Unsweetened Drink Mix
1 can (12 oz.) evaporated milk
Place freezer-proof medium bowl in freezer to chill. Add hot water to combined sugar and drink mix in separate medium bowl; stir until completely dissolved. Refrigerate until ready to use. Meanwhile, pour evaporated milk into shallow pan; freeze 20 min. or until soft crystals form around edges of pan. Spoon evaporated milk into chilled bowl; beat with mixer until soft peaks form. Gradually add drink mixture, beating until stiff peaks form. Return to shallow pan. Freeze 4 hours or until firm.
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 Cowboy motto - If it’s not yours, don’t take it.
If it’s not true, don’t say it.
If it’s not right, don’t do it.
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6/4/15
Summer entertaining time is officially beginning. Here are three easy appetizers for a good start to that party.
Parmesan zucchini
3 medium zucchinis
garlic salt to taste
1 TBS olive oil
1/2 C grated Parmesan cheese
paprika
Preheat oven to 450 degrees and place a rack inside a baking sheet. If you don’t have a rack, just spray the baking sheet with cooking spray and set aside. Trim both ends from the zucchini and slice diagonally into 1/4-in. thick slices. Arrange zucchini slices in a single layer on rack or baking sheet. Sprinkle with garlic salt and flip each piece so that garlic salt is on the bottom.
Brush tops of zucchini lightly with olive oil and top each slice with Parmesan cheese. Then sprinkle lightly with paprika. Bake 10–15 minutes or just until zucchini is soft and Parmesan is melted and bubbly.
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Cheddar bacon ranch cheese ball
16 oz. softened cream cheese
1 C shredded sharp cheddar cheese
1 C chopped bacon
1/8 C dry ranch dressing mix
1/4 C chopped green onions
1 C chopped pecans
In medium bowl, combine cream cheese, cheddar cheese, bacon, ranch mix, and green onions. Mix well and form into a ball. Roll cheese ball in pecans and refrigerate for 1 hour before serving.
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Pork on a stick
1 lb. boneless pork loin roast
3 TBS soy sauce
3 TBS honey
1 TBS lemon juice
1 TBS canola oil
3 garlic cloves, minced
1/2 tsp. ground ginger
Cut pork into 1/8-in. slices, then cut each slice widthwise in half. In a large resealable plastic bag, combine remaining ingredients; add pork. Seal bag and turn to coat; refrigerate for 2-4 hours, turning occasionally. Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Before heating grill, lightly coat rack with oil. Grill, uncovered, over medium heat for 2-3 minutes on each side or until meat is no longer pink. Yield: 8 servings.
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Thought - Today will never come again. Be a blessing, be a friend, encourage someone, let your words heal. Take time to care.
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5/28/15
The first recipe is courtesy of Kae Zorman. Oh my gosh, if you like chocolate you will love this and it’s really easy. I have already served it twice.
Double chocolate delight
32 Oreos crushed in a food processor
1/2 C melted butter
8 oz. milk chocolate chunks
3.5 oz. dark chocolate pieces
7 oz. whipping cream
1 can spray whip cream
12 strawberries sliced in half
Crush Oreos in food processor and then add melted butter to them and run through food processor a little longer to make a slushy mix. Press into 5x14 tart pan (I use a small springform pan). Freeze mixture for at least one half hour.
Break up chocolate pieces in a medium-size bowl and heat cream to very hot but not boiling point. Pour over chocolate and let sit one minute. Mix until creamy and chocolate is thoroughly melted. Pour over frozen crust. Lay strawberries on top of chocolate mixture and place in refrigerator for at least two hours or overnight. Slice in pie shaped sections to serve. Top with whipped cream.
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Pecan pie muffins
1 C packed light brown sugar
1/2 C all-purpose flour
2 C chopped pecans
2/3 C butter, softened
2 eggs, beaten
Preheat oven to 350 degrees. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around edge of each muffin and pop it out.
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PB and J pie
8 oz. cream cheese, softened
1/2 C confectioners’ sugar
1/3 C peanut butter
1 chocolate crumb crust (9 in.)
1/2 C strawberry preserves
2 C whipped topping
In a large bowl, beat cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight. Yield: 8 servings.
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Thought - At least once in your life you’ll need a doctor, lawyer, policeman and preacher. But every day, three times a day, you need a farmer.
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5/21/15
How about this combo for dinner tomorrow?
Cheesy chicken spaghetti
1/2 C diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chilies
1/2 tsp. cumin
1/2 tsp. garlic powder
salt & pepper, to taste
2 chicken breasts
1 can cream of mushroom soup
3/4-1 lb. cooked spaghetti
3 C grated cheddar cheese
a few splashes chicken stock
Place onion, bell peppers, green chilies, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
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Vegetable medley
1pkg. (16 oz.) frozen broccoli, carrots, and cauliflower medley, thawed and drained
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1/2 C sour cream
1/4 tsp. pepper
1 jar (4 oz.) chopped pimientos, drained
1 C (4 oz.) shredded Swiss cheese, divided
1 can (2.8 oz.) french-fried onions, divided
In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350 degrees for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to oven until cheese is melted, about 5 minutes. Yield: 6-8 servings.
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Rhubarb crunch
1 C all-purpose flour
1/3 C confectioners’ sugar
1/3 C cold butter
FILLING:
1-1/4 C sugar
1/4 C all-purpose flour
1/2 tsp. salt
2 eggs, lightly beaten
3 C chopped fresh or frozen rhubarb
TOPPING:
3/4 C all-purpose flour
1/2 C sugar
1/4 tsp. ground cinnamon
1/3 C cold butter
In a bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350 degrees for 15-18 minutes or until brown around the edges. Meanwhile, in a large bowl, combine sugar, flour and salt. Add eggs; mix well. Fold in rhubarb. Pour over crust. For topping, combine flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.
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 Thought - Blessed are those who can give without remembering, and take without forgetting.
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5/14/15
Quick cake cooked in a mug is the perfect snack for one or two people. Try these. They are all good!
Chocolate peanut butter cake
1/4 C all-purpose flour
2 TBS unsweetened cocoa powder
2 TBS sugar
1/4 tsp. baking powder
1/4 C milk, at room temperature
2 TBS butter, melted and cooled
1/4 tsp. pure vanilla extract
1 TBS creamy peanut butter
1 TBS mini chocolate chips
In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Combine peanut butter and chocolate chips and drop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.
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Red velvet mug cake
3 TBS milk
1/2 tsp. white vinegar
4 TBS all purpose flour
2 TBS granulated sugar
1 tsp. cocoa powder
1/4 tsp. baking powder
pinch of salt
1-1/2 TBS vegetable oil
5 drops red food coloring, optional
1 TBS cream cheese
1 TBS chocolate bits
powdered sugar for dusting on top
In a large mug, whisk together milk and vinegar. Set aside. In a small bowl, whisk together dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add to milk mixture and add vegetable oil and red food coloring. Whisk until smooth. Place cream cheese in middle of batter. Top with chocolate bits.
Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise and then deflate slightly since it’s being cooked in the microwave. Dust with powdered sugar and serve immediately!
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Lemon mug cake
4 TBS all-purpose flour
1/4 tsp. baking powder
2 tsp. granulated sugar
3 TBS milk
1/2 TBS vegetable oil
1/4 tsp. vanilla extract
1 tsp. fresh lemon zest
1 TBS lemon curd
Frosting:
1/2 C heavy cream
2 tsp. granulated sugar
1/2 tsp. lemon peel curls or lemon zest
Combine all cake ingredients except lemon zest and lemon curd in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Add lemon zest and lemon curd and mix until batter is smooth. Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
Place whipping cream and sugar in the mixing bowl of a stand mixer and mix on high speed until peaks form. Top cake with whipped cream and lemon peels. Cake is best consumed while still warm or within a few hours of being cooked.
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Sign in a veterinarian’s waiting room: “Be back in 5 minutes. Sit! Stay!”
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5/7/15
This could be your next dinner!
Quick beef stew
1 lb. beef top sirloin steak
2 TBS canola oil
1 pkg. (16 oz.) frozen vegetables for stew
1 jar (12 oz.) beef gravy
2 TBS Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. pepper
1/4 tsp. garlic powder
Cut steak into 2-in. x 1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Yield: 4 servings.
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Fancy rice
5-1/2 C chicken broth, divided
1 C golden raisins
6 TBS butter, divided
1 C uncooked wild rice
1 C uncooked brown rice
1 C sliced or slivered almonds
1/2 C minced fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
In a small saucepan, bring 1/2 cup broth to a boil. Remove from heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until rice is tender; drain if necessary.
Meanwhile, in large saucepan, combine brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary. In a small skillet, saute almonds in remaining butter until lightly browned. In a serving bowl, combine wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
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Chocolate peanut butter pie
CRUST:
1-1/4 C salted pretzels
6 TBS unsalted butter, melted
1/4 C brown sugar
FILLING:
1/2 C cream cheese, softened
1/3 C smooth peanut butter
1/4 C brown sugar
1/2 C 35-percent whipping cream, whipped
CHOCOLATE WHIPPED CREAM:
3/4 C roughly chopped dark chocolate
2 C 35-percent whipping cream
Chocolate shavings, optional
For crust: Pulse pretzels in a food processor until finely ground. In a large bowl, combine pretzel crumbs, butter and brown sugar. Mix with your hands. Press mixture into bottom and up sides of a 9-inch pie plate. Cover and refrigerate.
For filling: Combine cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in whipped cream. Spoon filling into pie shell, cover and return to refrigerator.
For chocolate whipped cream: Put chocolate and whipping cream in top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat chocolate cream with a mixer until thick and spreadable (do not over-mix). Cover pie with chocolate whipped cream. Garnish with chocolate shavings if using. Serve pie right away or refrigerate for another 2 hours.
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 Thought - When in doubt, pause, when tired, pause, when angry, pause, when stressed, pause and whenever you pause, pray.
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4/30/15
The slow cooker (crock pot) is easy to use and almost like a miracle. You put ingredients into it in the morning and take it out at dinnertime, ready to eat.
Try these varied slow cooker dishes.
Meatball stew
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 lb. fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 pkg. (12 oz.) frozen fully cooked homestyle meatballs
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 can (10-1/2 oz.) beef gravy
1 C water
1 envelope onion soup mix
2 tsp. beef bouillon granules
Place potatoes, carrots, onion, celery and meatballs in a 5-qt. slow
cooker. Combine remaining ingredients; pour over meatball mixture.
Cover and cook on low for 9-10 hours or until vegetables are crisp/tender.
Yield: 6 servings.
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Beer cheese soup
3 cans (14-1/2 oz. each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 C chopped sweet red pepper
2 TBS butter
1 tsp. salt
1/2 tsp. pepper
1/3 C all-purpose flour
1/3 C cold water
1 pkg. (8 oz.) cream cheese, cubed and softened
2 C (8 oz.) shredded cheddar cheese
1 can (12 oz.) beer, optional
In a 3-qt. slow cooker, combine first eight ingredients. Cover and
cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on
high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if
desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.
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Shredded beef
3 lbs. beef stew meat, cut into 1-inch cubes
3 medium green peppers, diced
2 large onions, diced
1 can (6 oz.) tomato paste
1/2 C packed brown sugar
1/4 C cider vinegar
3 TBS chili powder
2 tsp. salt
2 tsp. Worcestershire sauce
1 tsp. ground mustard
14 to 16 sandwich buns, split
In a 6-qt. slow cooker, combine beef, green peppers and onions. In a
small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt,
Worcestershire sauce and mustard. Stir  into meat mixture. Cover and cook on
high for 8-10 hours or until meat is tender. Skim fat from cooking juices.
Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef
mixture on each bun. Yield: 14-16 servings.
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Billy Graham quote: “Our society strives to avoid any possibility of offending anyone - except God”
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4/23/15
The first recipe is from Susan Cinnamond. After I enjoyed this chicken at her house, I had to beg her three times for the recipe.
Finally we have it and I’m sure you will enjoy it, too.
Sour cream chicken
2 C sour cream
3 TBS fresh lemon juice
1 TBS Worcestershire sauce
2 tsp. celery salt
2 tsp. paprika
½ tsp. salt
½ tsp. ground black pepper
4 cloves garlic (sometimes I forget this)
1/2 C. butter
Seasoned bread crumbs
Mix all of the above down to the garlic. Marinade 12 chicken breasts overnight. Put seasoned bread crumbs in shallow dish. Coat chicken well. Put in buttered baking dishes. Melt 1/2 cup (or more) and drizzle over coated chicken breasts. (I used a butter brush to spread around.) Bake at 350 degrees for 60-70 minutes. Makes 12 servings.
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Mixed slaw
3 C shredded cabbage
5 plum tomatoes, seeded and chopped
1 C fresh broccoli florets, cut into small pieces
1 C fresh cauliflowerets, cut into small pieces
1/2 C chopped red onion
1/2 C fat-free sour cream
1/4 C reduced-fat mayonnaise
1 TBS cider vinegar
3/4 tsp. salt
1/4 tsp. pepper
In a large bowl, combine cabbage, tomatoes, broccoli, cauliflower and onion. In a small bowl, combine sour cream, mayonnaise, vinegar, salt and pepper. Pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled. Yield: 6 servings.
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Fruit cheesecake
1 can (20 oz.) crushed pineapple, drained
1 C sugar
1/2 C cold water
2 envelopes unflavored gelatin
1 pkg. (8 oz.) cream cheese, cubed
1-1/2 C crushed crisp macaroons
2 TBS butter, melted
2 C halved seedless grapes
1 can (11 oz.) mandarin oranges, drained
1 jar (10 oz.) maraschino cherries, drained and chopped
1/2 C finely chopped pecans or walnuts
2 C whipped topping
In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely.
In a small bowl, combine macaroon crumbs and butter. Press onto bottom of a greased 9-in. springform pan; set aside. Stir grapes, oranges, cherries and nuts into cream cheese mixture. Fold in whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving. Yield: 12 servings.
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Thought - Sadly, common sense is a flower that does not grow in everyone’s garden!
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4/16/15
The first recipe is from Susan Cinnamond. After I enjoyed this chicken at her house, I had to beg her three times for the recipe. Finally we have it and I’m sure you will enjoy it, too.
Sour cream chicken
2 C sour cream
3 TBS fresh lemon juice
1 TBS Worcestershire sauce
2 tsp. celery salt
2 tsp. paprika
½ tsp. salt
½ tsp. ground black pepper
4 cloves garlic (sometimes I forget this)
1/2 C. butter
Seasoned bread crumbs
Mix all of the above down to the garlic. Marinade 12 chicken breasts overnight. Put seasoned bread crumbs in shallow dish. Coat chicken well. Put in buttered baking dishes. Melt 1/2 cup (or more) and drizzle over coated chicken breasts. (I used a butter brush to spread around.) Bake at 350 degrees for 60-70 minutes. Makes 12 servings.
___
Mixed slaw
3 C shredded cabbage
5 plum tomatoes, seeded and chopped
1 C fresh broccoli florets, cut into small pieces
1 C fresh cauliflowerets, cut into small pieces
1/2 C chopped red onion
1/2 C fat-free sour cream
1/4 C reduced-fat mayonnaise
1 TBS cider vinegar
3/4 tsp. salt
1/4 tsp. pepper
In a large bowl, combine cabbage, tomatoes, broccoli, cauliflower and onion. In a small bowl, combine sour cream, mayonnaise, vinegar, salt and pepper. Pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled. Yield: 6 servings.
___
Fruit cheesecake
1 can (20 oz.) crushed pineapple, drained
1 C sugar
1/2 C cold water
2 envelopes unflavored gelatin
1 pkg. (8 oz.) cream cheese, cubed
1-1/2 C crushed crisp macaroons
2 TBS butter, melted
2 C halved seedless grapes
1 can (11 oz.) mandarin oranges, drained
1 jar (10 oz.) maraschino cherries, drained and chopped
1/2 C finely chopped pecans or walnuts
2 C whipped topping
In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely.
In a small bowl, combine macaroon crumbs and butter. Press onto bottom of a greased 9-in. springform pan; set aside. Stir grapes, oranges, cherries and nuts into cream cheese mixture. Fold in whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving. Yield: 12 servings.
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Thought - Sadly, common sense is a flower that does not grow in everyone’s garden!
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4/9/15
Chicken is a staple at our house because it can be served in so many different ways.
Italian chicken
2 slices bacon, chopped
2 lbs. boneless skinless chicken thighs
3 carrots, peeled, sliced
2 stalks celery, sliced
1 onion, chopped
1 jar (24 oz.) spaghetti sauce
1/4 C zesty Italian dressing
4 C penne pasta, uncooked
1/4 C chopped fresh basil
2 TBS grated Parmesan cheese
In a large deep skillet on medium heat, cook bacon until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add chicken to drippings in pan; cook 3 min. on each side or until browned on both sides. Transfer chicken to plate. Add carrots, celery and onions to drippings in pan; cook 5 min., stirring frequently. Stir in spaghetti sauce and dressing. Add chicken and any juices from plate; simmer on medium-low heat 30 min. or until chicken is done, stirring occasionally.
Meanwhile, cook pasta as directed on package, omitting salt. Drain pasta; place on plate. Top with chicken mixture; sprinkle with bacon, basil and cheese.
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Chicken in foil
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 C water
6 small boneless skinless chicken breasts (1-1/2 lbs.), 1/2 inch thick
4 C broccoli florets
1-1/2 C shredded cheddar cheese
1/4 C real bacon bits
1/2 C ranch dressing
Heat oven to 400 degrees. Combine stuffing mix and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with remaining ingredients; fold to make 6 packets. Place on rimmed baking sheet. Bake 30 to 35 min. or until chicken is done (165 degrees). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets.
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Alfredo pizza
1 ready-to-use baked pizza crust (12 in.)
1/2 C Alfredo sauce
8 slices fully cooked bacon, cut into 1-inch pieces
1pkg. (6 oz.) deli fresh oven roasted chicken breast
1 C shredded low-moisture mozzarella & cheddar cheeses
1/4 C shredded Parmesan cheese
1/2 tsp. Italian seasoning
Heat oven to 400 degrees. Place pizza crust on baking sheet; spread with sauce to within 1 inch of edge. Top with remaining ingredients. Bake 10 to 12 min. or until cheese is melted and pizza is heated through.
___
Thought - Burma Shave road sign: “The one who drives when he’s been drinking depends on you to do his thinking!”
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4/2/15
 This week we are all about carbohydrates! Choose your favorite and enjoy it.
Wonderful potatoes
12 red new potatoes (1-3/4 lbs.)
1 pkt. panko seasoned coating mix
2 TBS real bacon bits
1/4 tsp. smoked paprika
0 1 C finely shredded colby & Monterey Jack cheeses
 1 egg, beaten
 1 TBS chopped fresh chives
 1/2 C sour cream
 Heat oven to 375 degrees. Place potatoes on rimmed baking sheet sprayed with cooking spray; bake 20 to 25 min. or until tender. Meanwhile, combine coating mix, bacon and paprika in medium bowl; stir in cheese.
 Remove potatoes from baking sheet. Use back of spatula to flatten potatoes to 1/2-inch thickness. Brush both sides of each potato with egg, then coat evenly with cheese mixture. Return to baking sheet. Bake 15 min. or until crisp and golden brown. Sprinkle with chives. Serve with sour cream.
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Cookie sheet chocolate cake
2 C flour
2 C sugar
1/2 C butter
1 C water
4 TBS cocoa
1/2 C shortening
1/2 C buttermilk
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
FROSTING:
1/2 C butter
6 TBS milk
3 TBS cocoa
16 oz. powdered sugar
1 tsp. vanilla
(nuts if desired)
In a large mixing bowl, measure flour and sugar. Set aside. In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine. Add buttermilk, baking soda, eggs, then vanilla in that order, mixing in-between each addition. Pour into a greased cookie sheet and bake at 400 degrees for 20 minutes.
Frosting: Combine buttermilk and cocoa and bring to a boil. Stir in powdered sugar and vanilla until smooth. After cake has baked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top.
___
Easy  peanut butter fudge
2 C white sugar
2/3 C milk
1 C crunchy peanut butter
1 7-oz. jar marshmallow crème
Cook first two ingredients to soft ball stage. Pour cooked mixture over peanut butter and marshmallow crème, beating well. Pour into greased 8-in. sq. pan to set.
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Will Rogers said, “Good judgment comes from experience, and a lot of that comes from bad judgment.”
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3/26/15
The first two recipes are from Jeanne Haynes. She has sent one more of her collection of recipes from Ethel Chaney who ran the Scott House in Marysville for several years. It was owned by O.M. Scott & Sons and used for entertaining and meetings. The second recipe is a family favorite.
Peanut butter cups from Ethel Chaney, Scott House, Jan. 1976
1 stick butter
1-1/2 C cream style peanut butter
1 lb. or more of powdered sugar
3 lbs. chocolate
shaved paraffin
small paper cups - petit four size
Mix well first 3 ingredients. Shape into balls the size of hickory nuts. Melt dipping chocolate with paraffin in double boiler. Separate paper cups and place on a cookie sheet. Place 1 teaspoon chocolate in each paper cup. Place peanut butter ball in center and cover with 1 teaspoon chocolate. Let cool and enjoy. Will make about 5 dozen.
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Easter egg candy
8 oz. cream cheese
2 boxes 10x sugar (confectioner’s)
1 lb. butter
1 tsp. vanilla
2 lbs. dipping chocolate, melted
Place cheese, butter, vanilla in bowl. When at room temperature mix in sugar a little at a time, knead like bread, shape like eggs and coat with variations below. Then dip in chocolate and place on waxed paper to set.
Variations:
Peanut Butter - add 2 TBS peanut butter, 1/4 C chopped peanuts.
Chocolate - add 1 oz. chocolate (melted, but cool before adding), 1/2 C chopped pecans.
Pecan - add 1 C chopped pecans.
Maple - add 10 drops maple flavoring and nuts of your choice (chopped).
Almond - add 1/4 tsp. almond flavoring, 1/2 C chopped almonds.
Coconut - add 1/2 C coconut.
___
Easy cow pies candy
2 C (12 oz.) milk chocolate chips
1 TBS shortening
1/2 C raisins
1/2 C chopped slivered almonds
In a heavy saucepan or microwave, melt chocolate chips and shortening over low heat, stirring until smooth. Remove from heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve. Yield: 2 dozen.
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Burma Shave sign on the roadway - Don’t lose your head to gain a minute. You need your head - your brains are in it.
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3/19/15
These three recipes are from Jeanne Haynes. At the time she received them, she was an employee of O.M. Scott and Sons. All three are from Ethyl Cheney, the woman who managed a property called Scott House, located at the corner of Maple and Fourth streets. Scotts used it for housing visiting business associates and entertaining. It is still there and is now the private home of Fred and Helen Ahlborn.
Potato candy
1 C warm mashed potatoes (unseasoned)
1/2 tsp. salt
2 tsp. vanilla
2 lbs. powdered sugar
Combine potatoes, salt and vanilla in a bowl. Gradually add powdered sugar, stirring and adding about a cupful at a time. When about the consistency of dough, knead it until all sugar has been added. After kneading, cover with a damp cloth and chill. It can be rolled and spread with peanut butter as a jelly roll or shaped into balls and rolled in coconut or chopped nuts. Store in refrigerator.
___
English toffee
1 lb. butter, melted (do not substitute)
6 TBS water
2 C sugar
dash of cinnamon
1 C blanched almonds
1/2 tsp. vanilla
1 C chocolate bits
1 C chopped pecans
Mix first 4 ingredients. Boil at medium heat to 260 degrees stirring to keep from sticking (if butter starts to separate, turn up heat a little more). Remove from heat and add chopped blanched almonds and 1/2 teaspoon vanilla. Boil again to 300 degrees. This will require constant stirring.
Pour out on greased cookie sheet and spread thin. While still hot, sprinkle on chocolate bits. When they begin to melt, spread over toffee. Sprinkle with chopped pecans on melted chocolate. When completely cold, break into small pieces. Good Luck!
Note: This cannot be made without a candy thermometer.
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Uncooked Fondant
1/3 C butter
1/3 C white corn syrup
1/2 tsp. salt
1 tsp. vanilla
1 lb. confectioner’s sugar
Combine all ingredients in large mixing bowl, knead until well blended. If sticky, add more sugar. Wrap in plastic and store in cool place. Can be tinted and flavored any way you want. Shape into small balls and press with a fork. Store in air tight container with wax paper between layers of candy.
Optional - roll out one recipe on powdered sugar and spread with peanut butter and roll up and slice for peanut butter pinwheels. If sticky, add a little sugar.
___
Thought - Just think, if it weren’t for marriage men would go through life thinking they had no faults at all.
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3/12/15
This week we are back to my favorite thing - dessert!
Lemon cream bars
20 reduced-fat vanilla wafers, finely crushed
1/2 C flour
1/4 C packed brown sugar
1/4 C cold margarine
1 pkg. (8 oz.) Neufchatel cheese, softened
1 C granulated sugar
2 eggs
2 TBS flour
3 TBS lemon zest, divided
1/4 C fresh lemon juice
1/4 tsp. baking powder
2 tsp. powdered sugar
Heat oven to 350 degrees. Line 8-inch square pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
Beat Neufchatel and granulated sugar with mixer until blended. Add eggs and 2 TBS flour; mix well. Blend in 1 TBS zest, juice and baking powder; pour over crust. Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest just before serving.
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Mint patty brownies
2 pkgs. (4 oz. each) semi-sweet chocolate, broken into pieces
1/2 C butter
1 C sugar
3 eggs
1/2 C flour
1/4 C unsweetened cocoa powder
16 small chocolate-covered mint patties
 Heat oven to 350 degrees. Line 8-inch square pan with foil, with edges of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs. Stir in flour and cocoa powder. Spread 1/3 of the batter onto bottom of prepared pan. Arrange mint patties in single layer over batter in pan; cover with remaining batter. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Use foil handles to lift brownies from pan before cutting to serve.
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Skillet peach cobbler
3 C sliced fresh peaches
juice from one lemon
1-1/2 C sugar, divided, plus additional for sprinkling
2 tsp. cinnamon, divided
1-1/2 C self rising flour
1/2 C light brown sugar
1/4 C butter, melted
2 TBS butter, cut into small chunks
vanilla ice cream, optional
 Preheat oven to 400 degrees. Toss peach slices with lemon juice to prevent discoloring. Place peaches, 1 cup sugar and 1 teaspoon cinnamon in a 10-inch cast iron skillet. Bring mixture to gentle boil over medium heat.
 In large bowl, combine flour, 1/2 cup sugar, light brown sugar and 1 teaspoon cinnamon. Stir melted butter into dry mixture to make thick batter. Place spoonfuls of batter on top of peach mixture in skillet.Dot with butter chunks and sprinkle with additional sugar. Bake cobbler for 30 minutes or until topping is golden brown. Serve with ice cream. Serves about six.
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 Thought - when life gets too hard to stand, kneel.
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3/5/15
Here is a good example of comfort food for dinner.
Baked ziti
4 C ziti pasta, uncooked
1 jar (24 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) cream cheese, cubed
3/4 C sour cream
1 pkg. (8 oz.) shredded Mozzarella cheese with a touch of Philadelphia
1/3 C grated Parmesan cheese
Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add spaghetti sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan. Bake 20 min. or until heated through.
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New seven layer salad
1 pkg. (9 oz.) baby spinach leaves
1 red pepper, chopped
4 green onions, sliced
1 pkg. (10 oz.) frozen peas, thawed
3/4 C mayo with olive oil reduced fat mayonnaise
3/4 C shredded cheddar cheese
4 slices cooked turkey bacon, chopped
Layer first 4 ingredients in clear glass bowl. Spread mayo evenly over salad, sealing to edge of bowl; sprinkle with cheese. Top with bacon. Refrigerate 1 hour. Toss just before serving.
___
Frozen raspberry delight
2 pkgs. (3 oz. each) raspberry gelatin
2 C boiling water
3 C fresh or frozen raspberries
2 C graham cracker crumbs (about 32 squares)
1/4 C packed brown sugar
1/2 C butter, melted
1-1/2 C cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 pkg. (8 oz.) cream cheese, softened
In a large bowl, combine gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy.
In a small bowl, combine cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers. Yield: 12-15 servings.
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Today’s to do list - practice kindness, let go of what I can’t control, count my blessings and share my life with others.
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2/26/15
Good comfort food will help everyone get through the tough winter. Why not do it  the slow cooker way  with these recipes?
Orange chicken

1 broiler/fryer chicken (3 lbs.), cut up and skin removed
3 C orange juice
1 C chopped celery
1 C chopped green pepper
1 can (4 oz.) mushroom stems and pieces, drained
4 tsp. dried minced onion
1 TBS minced fresh parsley or 1 tsp. dried parsley flakes
1/2 tsp. salt, optional
1/4 tsp. pepper
3 TBS cornstarch
3 TBS cold water
hot cooked rice, optional
additional minced fresh parsley, optional
In a 3-qt. slow cooker, combine first nine ingredients. Cover and cook on low for 4-5 hours or until chicken juices run clear. Combine cornstarch and water until smooth; gradually stir into cooking liquid. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice and sprinkle with parsley, if desired. Yield: 4 servings.
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Shredded beef
3 lbs. beef stew meat, cut into 1-inch cubes
3 medium green peppers, diced
2 large onions, diced
1 can (6 oz.) tomato paste
1/2 C packed brown sugar
1/4 C cider vinegar
3 TBS chili powder
2 tsp. salt
2 tsp. Worcestershire sauce
1 tsp. ground mustard
14 to 16 sandwich buns, split
In a 6-qt. slow cooker, combine beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 8-10 hours or until meat is tender. Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun. Yield: 14-16 servings.
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Pork chops the slow way
3/4 C all-purpose flour, divided
1/2 tsp. ground mustard
1/2 tsp. garlic pepper blend
1/4 tsp. seasoned salt
4 boneless pork loin chops (4 oz. each)
2 TBS canola oil
1 can (14-1/2 oz.) chicken broth
In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.
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Thought: Good friends help you find important things when you’ve lost them - your smile, your hope and your courage.
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2/19/15
It’s soup, soup, soup to keep us warm.
Really easy chicken soup
1 can (11-1/2 oz.) condensed chicken with rice soup, undiluted
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
2-1/4 C water
1 C diced cooked chicken
1 to 2 TBS lemon juice
pepper to taste
minced fresh parsley
In a large saucepan, combine soups and water; cook until heated through. Add chicken. Stir in lemon juice and pepper. Garnish with parsley if desired. Yield: 4-5 servings.
___
BLT soup
3 TBS butter
2 tsp. canola oil
3 C cubed French bread
1 lb. bacon strips, diced
2 C finely chopped celery
1 medium onion, finely chopped
2 TBS sugar
6 TBS all-purpose flour
5 C chicken broth
1 jar (16 oz.) picante sauce
1 can (8 oz.) tomato sauce
1/8 tsp. pepper
3 C shredded lettuce
In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside.
Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon. Yield: 8 servings (2 qts.).
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Creamy avocado soup
1/2 C chopped onion
1 TBS butter
2 cans (14-1/2 oz. each) chicken broth
2 medium potatoes, peeled and cubed
1/2 tsp. salt
1/4 tsp. pepper
2 medium ripe avocado, peeled and quartered
1/2 C sour cream
1/4 C real bacon bits
In a large saucepan, saute onion in butter until tender. Add broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from heat; cool slightly. Place avocados in a blender; add potato mixture. Cover and puree. Return to pan; heat through. Garnish with sour cream and bacon. Yield: 6 servings.
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Thought - If you get to thinkin’ you’re a person of some influence, try orderin’ somebody else’s dog around.
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2/12/15
You never know when you might need a new appetizer for your party or to take to a get-together. Try these.
Brie with fruit
1/2 C apricot preserves
1 TBS grated orange peel
1 TBS lemon juice
1 TBS orange juice
1/8 tsp. ground cinnamon
1 round (8 oz.) Brie cheese
sliced French bread
In a small microwave-safe bowl, combine first five ingredients. Cook, uncovered, on high for 1 minute or until heated through. Pour into a shallow 3-cup microwave-safe serving dish. Place cheese on preserve mixture. Cook 1 to 1-1/2 min. Serve with sliced French bread.
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Veggies and cheese pizza
1 tube (13.8 oz.) refrigerated pizza crust
1 pkg. (8 oz.) cream cheese, softened
1/2 C ranch salad dressing
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes
1/4 tsp. salt
4 green onions, chopped
1-1/2 C coarsely chopped fresh broccoli
1-1/2 C coarsely chopped fresh cauliflower
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 C chopped green pepper
1-1/4 C pepper Jack cheese
1-1/4 C shredded part-skim mozzarella cheese
1/2 C shredded Parmesan cheese
Press pizza dough into a greased 15-in.x10-in.x1-in. baking pan. Bake at 400 degrees for 6 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, beat cream cheese, salad dressing, garlic powder, parsley and salt until blended. Spread over crust. Top with onions, broccoli, cauliflower, carrot, celery and green pepper. Sprinkle with cheeses. Bake for 10-15 minutes or until cheese is melted. Yield: 12-16 servings.
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Fantastically good appetizer
1-3/4 C sour cream
1-3/4 C mayonnaise
3/4 C shredded cheddar cheese
1/4 lb. deli pastrami, finely chopped
1/4 lb. deli corned beef, finely chopped
1/4 lb. deli ham, finely chopped
3 TBS finely chopped green onions
2 tsp. onion powder
2 tsp. celery seed
1 unsliced round bread (1 lb.)
assorted crackers or fresh vegetables
In a large bowl, combine first nine ingredients; cover and chill for 8 hours or overnight. To serve dip, cut top fourth off loaf of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. (Save top and removed bread for another use.) Fill shell with dip. Serve with crackers and/or vegetables. Yield: 6 cups dip.
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Thought - A miracle is not the suspension of natural law, but the operation of a higher law.
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2/5/15
Cheese is so versatile and to prove that, just note it’s really different uses here.
Pineapple Cheese ball
(This makes a large cheese ball.)
2 8-oz. pkgs. cream cheese (softened)
2 TBS chopped onion
1 TBS seasoned salt
1/2 C chopped green pepper
1 8-oz. can crushed, drained pineapple
2 C chopped pecans or walnuts
Combine all ingredients into a ball using wax-paper and roll in the chopped nuts. Chill overnight.
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Super mac and cheese
1 pkg. (16 oz.) elbow macaroni
1/4 C all-purpose flour
2 C 2% milk
1/2 C heavy whipping cream
1 pkg. (8 oz.) process cheese (Velveeta), cubed
1 C (4 oz.) shredded cheddar cheese
2/3 C whipped cream cheese
1/4 C grated Parmesan cheese
1 can (14-1/2 oz.) diced tomatoes, drained
1-1/2 C cubed fully cooked ham
1 C (8 oz.) sour cream
1 tsp. Dijon mustard
TOPPING:
1-1/2 C soft bread crumbs
1/4 C grated Parmesan cheese
2 TBS butter, melted
Preheat oven to 350 degrees. Cook macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and bread crumbs are lightly browned. Yield: 12 servings.
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Lime cheesecake pie
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 C lime juice
1-1/2 tsp. vanilla extract
1 graham cracker crust (9 inches)
1 carton (8 oz.) frozen whipped topping, thawed
lime slices and fresh mint, optional
In a large bowl, beat cream cheese until smooth. Add milk, lime juice and vanilla; beat until smooth. Pour into crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired. Yield: 8 servings.
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Will Rogers said: “Never miss a good chance to shut up. Always drink upstream from the herd. And if you find yourself in a hole, stop digging.”
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1/29/15
The first recipe from Karen Long is a family favorite.
Skillet cookies
1 stick butter
8 oz. chopped dates
2 eggs
1 C sugar
3 C Rice Krispies
1 C chopped pecans
In a large skillet, melt butter and dates over low heat. Beat eggs and add to skillet with sugar, stirring very fast to avoid scrambled eggs! Cook until bubbly. Remove from heat and add Rice Krispies and nuts. Cool slightly until mixture can be handled for rolling. Roll into one-inch balls and then into powdered sugar.
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Beer cheese
1/3 C beer or nonalcoholic beer
4 oz. cream cheese, cubed
3 oz. crumbled blue cheese
1/4 C Dijon mustard
2 TBS grated onion
1/2 to 1 tsp. hot pepper sauce
1 garlic clove, minced
3 C (12 oz.) shredded cheddar cheese
assorted crackers
In a small saucepan, bring beer to a boil. Remove from heat and cool to room temperature. In a food processor, combine beer, cream cheese, blue cheese, mustard, onion, pepper sauce and garlic. Add cheddar cheese; cover and process until well blended. Transfer to a bowl. Cover and refrigerate overnight.
 Let cheese stand at room temperature for 30 minutes before serving. Serve with crackers. Yield: 3 cups.
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Sausage cheese puffs
16 oz. (4 C) shredded cheddar cheese
1 C butter, softened
2 C all-purpose flour
1/2 tsp. salt
1/2 tsp. black or cayenne pepper
8 oz. pork sausage roll, cooked and drained
In large bowl, beat cheese, butter, flour, salt and pepper on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls; place on ungreased baking sheet. Bake at 400 degrees for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer. Yield: about 5-1/2 dozen appetizers.
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Thoughts from a tractor - A bumble bee is considerably faster than a John Deere tractor.
Forgive your enemies; it messes up their heads.
Do not corner something that you know is meaner than you.
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1/22/15
The first recipe is from Virginia Smith via Marysville resident Jeanne Haynes. It could be good for breakfast or just a midday snack.
Granola
1/2 C vegetable oil
1/3 C maple syrup
1/3 C brown sugar or coconut sugar
pinch of salt
1 tsp. vanilla
pinch of cinnamon
1 or 2 C sliced or chopped almonds
5 C old fashioned oatmeal
Preheat oven to 325 degrees and line a baking sheet with parchment paper. Whisk together oil and sugars before adding the remaining ingredients. Pour onto parchment paper-lined sheet and spread it over the area. With a flat surface (back of a big spoon or bottom of a large glass), apply pressure to mixture to form a thin layer. Bake about 40-50 minutes, rotating half way.
Cool sheet then break cereal into pieces. Add raisins or a favorite dried fruit. Store in an air-tight container.
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This recipe is from former Marysville resident Kim Landrum, who now lives in Houston, Texas. The great thing about this recipe is that you can make it your own. I have been to functions where there are as many as four or five different versions of the same dish.
Like vegetables? Add zucchini or fresh mushrooms. Like it really cheesy? Add more of your favorite. Want to make it “Texas-style?” Add a can of tomatoes with green chilies. Want to make it healthier or conform to calorie-watching points? Use reduced fat options of soup and cheese and whole wheat pasta. I’m providing a basic recipe for your readers. One piece of advice: invite friends over - it makes a ton!
1 rotisserie chicken, bones and skin removed, shredded
1 16-oz. box of spaghetti
1 onion, chopped
1-2 TBS olive oil
1-2 garlic cloves, minced
3 cans condensed soup (your choice): cream of mushroom, cream of chicken or tomato
1 28-oz. can of diced tomatoes (or Ro-tel tomatoes). Do not drain
1 TBS Worcestershire sauce
1 TBS Italian or pizza seasoning
4-6 oz. Velveeta Cheese, cubed
Preheat oven to 350 degrees. Cook spaghetti al dente. In a skillet, cook onion, garlic and any choice of vegetable in olive oil. In a large bowl, combine 3 cans of soup, tomatoes, seasonings, and cooked vegetables. Add cubed cheese, chicken and drained spaghetti.
Add all ingredients to a 9 x 11 baking pan that has been coated in cooking spray. Bake for 20 minutes with a loose covering of foil. Stir to combine melted cheese and bake for 20 to 25 more minutes without a cover. Top with Parmesan or Mozzarella if you prefer. Serves at least 8 people.
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Easy is the key word to describe the fudge recipe sent by Viki Sueflohn.
3 C milk chocolate morsels
1 can sweetened condensed milk
1 tsp. vanilla
walnuts (optional)
Combine first three items in microwaveable bowl. Melt in microwave mixing occasionally till all smooth. Mix in nuts at this point. Pour into 9 x 9 pan lined with wax paper. Chill until solid, then remove from pan and cut to desired sizes.
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Never ask Google for medical advice. You can go from a mild headache to clinically dead in just three clicks!
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1/15/15
This is a salute to chicken.
Chicken pot pie
1 tub (8 oz.) cream cheese spread
1/4 C milk
1 tsp. garlic powder
1/4 tsp. dried thyme leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 C frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 ready-to-use refrigerated pie crust
Heat oven to 400 degrees. Mix cream cheese spread, milk and seasonings until blended. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cream cheese mixture; spoon into 9-inch pie plate. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. Bake 25 to 30 min. or until golden brown.
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Chicken and potatoes
1-1/4 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
1/2 tsp. each salt and black pepper
1/2 C water
1 pkg. (12 oz.) frozen broccoli florets
4 C frozen hash browns (cubed, not shredded, variety)
1/2 lb. (8 oz.) Velveeta cut up
1 can (10-3/4 oz.) condensed cream of celery soup
1/4 tsp. ground nutmeg
Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 4 min. or until no longer pink. Season with salt and pepper. Add water, broccoli and potatoes; stir. Cover. Cook 5 to 7 min. or until potatoes are tender, stirring frequently. Stir in remaining ingredients; cook until Velveeta is completely melted and mixture is heated through, stirring frequently.
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Chicken and Swiss
4 C chopped cooked chicken
2 C croutons
1-1/2 C shredded Swiss cheese
2/3 C mayonnaise
1/2 C milk
4 stalks celery, sliced
1/4 C chopped onions
Heat oven to 350 degrees. Combine ingredients. Spoon into 2-qt. casserole sprayed with cooking spray. Bake 40 min. or until heated through.
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Moaners - Two antennas met on a roof, fell in love and got married. The ceremony wasn’t much, but the reception was excellent.
A jumper cable walks into a bar. The bartender says, “I’ll serve you, but don’t start anything.”
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1/8/15
The first two recipes are from Sherry Fleming. They both involve cranberries and I have already enjoyed the first one. It’s really wonderful.
Cranberry dip with Maple Leaf Cranberry White Cheddar
8 oz. cream cheese, softened
4 oz. Maple Leaf Cranberry White Cheddar, shredded
1 C fresh cranberries
1 French baguette
1/4 C sugar
extra virgin olive oil
In a large mixing bowl, thoroughly mix together shredded Maple Leaf Cranberry White cheddar cheese, cream cheese and sugar. Fold in fresh cranberries and transfer to baking dish.
Bake mixture in a preheated oven at 375 degrees for about 30 minutes. The cheese dip will be boiling and golden brown on top when ready. While cheese dip is cooking, prepare crostini. Slice French baguette into even pieces and place on a baking sheet. Lightly coat pieces with olive oil. When cheese dip is about done, around 20 min. or so, place baking sheet in oven and bake for about 10 minutes. Keep an eye on crostini, they can burn easily.
When both crostini and cheese dip are done, remove from oven and let cool a bit before serving.
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Cranberry apple casserole
2 C fresh cranberries
3 C sweet baking apples
3/4 C sugar
TOPPING:
1 stick butter
1 C oatmeal
3/4 C brown sugar
1/2 C chopped pecans
1/3 C flour
Apples should be cut in chunks with peeling. Red delicious can also be used. Layer cranberries and apples and sugar in casserole dish. Mix butter with rest of ingredients and crumble over cranberry/apple. Bake 1 hr. at 350 degrees.  Serve warm.
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Chicken stir fry
1 lb.  boneless skinless chicken breasts, thinly sliced
1 TBS cornstarch
1/2 C Asian Toasted Sesame Dressing, divided
1 pkg. (16 oz.) frozen Asian mixed vegetables, thawed
1/2 C sliced almonds, toasted
2 C hot cooked brown rice
Toss chicken with cornstarch and 1 TBS dressing; cover. Refrigerate 15 min.
Heat large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is done, stirring frequently. Add vegetables and remaining dressing; cook 5 min. or until heated through. Stir in nuts. Serve over rice.
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Tip - Smile when picking up the phone. The caller will hear it in your voice.
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