2018
DECEMBER
Tater Tots Hot Dog Bites (12/28/18) Heat oven to 425 degrees. Place 4 Tater Tots in each of 12 muffin pan cups sprayed with cooking spray. Bake 5 minutes or till thawed. Use the back of the spoon to press Tater tots onto the bottom and up the side of each cup. Cut 3 cheese singles and 3 hot dogs into quarters. Place 1 e ach cheese and hot dog in each tater tot shell. Bake 13-15 minutes or till golden brown. Cool 3 minutes before removing from pan Top each serving with 1/2 teaspoon ketchup and 1/2 teaspoon yellow mustard. Makes 6 serving.
Penne Ham Skillet (12/27/18) Cook 16 oz. package penne Pasta, according to package directions, drain. Meanwhile in a large skillet, heat 1/4 cup olive oil with 3 Tablespoons butter over medium high heat. Add 3 cups fully cooked ham, cubed, 1 large red sweet pepper, finely chopped, and one medium onion, chopped. Cook and stir until ham is browned and vegetables are tender. Add 2 garlic cloves, and 1/2 teaspoons basil, 1/2 teaspoons oregano and cook 1-2 minutes longer. Stir in can chicken broth and 1 Tablespoon lemon juice. Bring to a boil. Reduce heat, simmer uncovered, 10-15 minutes or till liquid is reduced by half. Add pasta and toss to combine. Sprinkle with 1/2 cup shredded Parmesan cheese.
Gooey Turtle Dessert (12/26/18) Mix 1 box yellow cake mix with 3/4 cup melted butter and 2/3 cup skim milk (or regular). Pour half batter into 9 by 13 pan. Spread it out with spatula. Bake at 300 degrees for 10-15 minutes. Pull out of oven and Sprinkle with 1 cup chocolate chips and 1/2 cup chopped pecans. Pour one jar of caramel sauce over top evenly as you can. Add rest of batter. Spread with spatula to cover as much as you possibly can. Might not be totally covered but that is OK. Bake another 20 minutes. Cool completely before cutting.
Cheeseburger Casserole (12/24/18) Brown 1 pound ground beef, and 1 onion chopped in a skillet, drain. Stir in 1/3 cup ketchup and 2 Tablespoon yellow mustard. Spoon into 9 inch square baking dish sprayed with cooking spray. Top with 1 cup shredded Cheddar cheese, 8 slices bacon, cooked, crumbled and 4 cups frozen bite-size seasoned potato nuggets. Bake at 400 degrees, 30-35 minutes or till casserole is heated through and potato nuggets are golden brown.
Cherry Muffins (12/21/18) Combine: 2 cups flour, 1/4 cup sugar, 1/4 cup chopped maraschino cherries, 1 teaspoon salt in a large bowl. Make a well in center of mixture. In in bowl combine 3/4 cup milk 1/4 cup vegetable oil 3 Tablespoons cherry juice, and 1 egg, beaten. Add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Combine 2 Tablespoons chopped almonds and 2 Tablespoons sugar sprinkle over muffins. Bake at 375 degrees for 25-30 minutes. Makes 1 doz.
Sunshine Carrots (12/20/18) Cook one pound baby carrots in a small amount of salted water until tender, drain well. Combine: 1 teaspoon sugar, 1 teaspoon cornstarch, 1/4 teaspoon salt, 1/4 teaspoon ginger, 1/4 cup orange juice, in a small saucepan. Cook over low heat, stirring constantly, about 5 minutes or until thickened. Add 1 Tablespoon butter or margarine, stirring well. Pour over carrots. Stir to coat well.
Creamy Potato Bake (12/19/18) Spread 3 cups mashed potatoes evenly in a lightly greased 10 by 6 by 2 inch baking dish. Top with 8 oz. carton sour cream. Sprinkle with 5-6 slices bacon, cooked and crumbled and 3 small green onions, chopped. Top with 1 cup shredded Cheddar cheese. Bake at 300 for 30 minutes. Serve hot.
Pineapple Chicken Bake (12/18/18) Brush 2 whole chicken breasts, split, boned and skinned with 2 Tablespoons butter or margarine. Sprinkle with salt and pepper and place in a 12 by 8 by 2 baking dish. Bake, uncovered at 375 degrees for 30 minutes. Combine 1/2 cup brown sugar, 8 oz. can crushed pineapple, drained, 1/4 cup lemon juice, 2 Tablespoons prepared mustard, 1 teaspoon Worcestershire sauce, stirring well Spoon glaze over chicken. Bake an additional 20 minutes, basking occasionally. Serve over rice with a dash of soy sauce.
Cranberry Orange Cake (12/17/18) Preheat your oven to 350 F. In the bowl of a stand mixer, combine 3 large eggs at room temperature and 2 cups granulated sugar using the whisk attachment. Whip until the eggs have turned pale yellow and the mixture has thickened and more than doubled in volume, about 3-5 minutes. Add ¾ cup unsalted butter at room temperature, 1 teaspoon vanilla extract ¼ teaspoon salt and the zest of one orange and mix until incorporated. Stir in 2 cups all-purpose flour with a spatula, followed by 12 ounces fresh cranberries. Stir just until mixed. Pour into a 9×13 baking pan coated with non-stick spray,or even better, line it with foil and then spray the foil with non-stick spray (this will make it much easier to remove from the pan). Bake in the preheated oven 45-50 minutes, until browned on top and a toothpick stuck in the middle of the cake comes out free of cake-crumbs. Cut into 16 squares. Store leftover cake in the refrigerator.
Simple Salisbury Steak (12/14/18) Mix together: 1/4 cup cream of mushroom soup. 1 pound ground beef, 1/3 cup dry bread crumbs small onion, finely chopped and 1 egg beaten in a large bowl. Shape firmly into four 1/2 thick patties. Heat oil in skillet over medium heat. Add patties and cook until well browned on both sides. Pour off any fat. Add remaining cream of mushroom soup and 1-1/2 cup sliced mushrooms, about 4 ounces to the skillet and heat to boil. Reduce heat to low. Cover and cook for 10 minutes or till patties are cooked through.
Pineapple Delights (12/13/18) In a large bowl, cream 1 cup butter, softened and 1 cup granulated sugar and 1 cup packed brown sugar until light and fluffy. Add 2 eggs one at a time beating well after each addition. Add 1 teaspoon vanilla. In a bowl combine: 4 cups flour. 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and gradually add to the creamed mixture and mix well. Stir in an 8 oz. can crushed pineapple, DRAINED, 1 cup chopped walnuts and 1/4 cup chopped cherries. Drop by rounded tablespoons onto ungreased baking sheets. Bake at 425 degrees for 7-9 minutes or till lightly browned. Remove to wire racks. NOTE: check out that temperature on the first cookies to see if it is too hot.
Ambrosia Fruit Salad (12/12/18) In a large bowl, combine 1 – 8 ounce container frozen whipped topping, thawed, 2 ½ cups shredded coconut, ½ cups chopped walnuts, 1 8 ounce can fruit cocktail, drained, 1 8 ounce can pineapple chunks, drained, 1 – 11 ounce can mandarin oranges, drained, 3 cups marshmallows, 1 – 10 ounce jar maraschino cherries, drained (optional) 1 teaspoon ground nutmeg and 1 teaspoon ground cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Raisin Cashew Drops (12/11/18) In a heavy saucepan over low heat, melt 2 cups semisweet chocolate chips with 1 can (14 oz. sweetened condensed milk and 1 Tablespoon light corn syrup until blended. Remove from heat and Stir in 1 teaspoon vanilla. Stir in 2 cups coarsely chopped cashews and 2 cups raisins. Drop by teaspoonfuls onto wax paper-lined baking sheets. Refrigerate for 3 hours or till firm. Store in refrigerator.
Cranberry Fluff (12/10/18) In a medium saucepan, combine 1-1/4 cup sugar and 14 cup corn starch. Mix well. Add 1 cup water, blend well. Stir in 3 cups fresh or frozen cranberries and cook over medium high heat until cranberries pop and mixture boils and thickens. Boil one minute. Cool. Refrigerate 2 hours or until chilled. Fold in 3 cups Cool Whip or 1 cup whipping cream, whipped. Makes seven, 1/2 cup servings.
Corn Chowder (12/7/18) In a small saucepan melt 2 Tablespoons butter. Add one small onion, finely chopped, 1 celery rib, finely chopped, 1 small sweet red pepper, finely chopped. Cook and stir until tender. Stir in: 2 cans cream style corn 1-1/2 cups chopped, cooked chicken 12 oz. can evaporated milk ( reduced fat) 1 teaspoon chicken bouillon granules and pepper. Heat through, stirring occasionally, do not boil. Top each serving with bacon cooked and crumbled.
Beefy Hash Brown Bake (12/6/18) In a bowl combine, 4 cups frozen shredded hash brown potatoes, 3 Tablespoons vegetable oil 1/8 teaspoon pepper. Press into a greased 8 inch square baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until potatoes are thawed and set. In a sauce pan cook 1 pound ground beef until no longer pink. Drain. Stir in 1 cup water, 1 envelop brown gravy mix, 1/2 teaspoon garlic salt. Bring to a boil, cook and stir for 2 minutes. Add 2 cups frozen vegetables cook and stir. Stir in 1/2 can of French Fried onions and 1/2 cup shredded Cheddar Cheese. Pour over the potatoes. Bake for 10 minutes or so. Sprinkle with the remaining 1/2 of the can of French fried onions and 1/2 cup more of Shredded Cheddar cheese. Bake 5 minutes or longer till the cheese has melted.
Potpourri (12/5/18) 1/2 orange, sliced, 2 cinnamon sticks, broken in half, 1/2 cup fresh cranberries, 1 teaspoon cloves, 1 teaspoon nutmeg. Add water and simmer on stove.
Cranberry Gems (12/4/18) Preheat oven to 350 degrees. Line baking sheets with parchment paper. Combine 2/3 cup with dried cranberries, or dried cherries, 1/2 cup granulated sugar and 1 Tablespoon water. In a small microwave on high for one minute. Let cranberries stand 10 minutes before draining. Into a large bowl, combine: 1 package White cake mix, 2 eggs, 2 Tablespoons water, 2 Tablespoons vegetable oil, 1/4 teaspoon vanilla or almond extract until smooth. Drop batter by rounded teaspoonfuls onto prepared sheets. Top each cookie with several cranberries. Bake 10 minutes or until edges are lightly browned. Top each baked cookie with another one or two cranberries after baking. Cool completely. In a bowl, blend 1/2 cup powdered sugar and 1 teaspoon milk. Add additional milk if you need to reach a desired consistency. Drizzle over cookies.
Pineapple Nut Bread (12/3/18) Drain an 8 oz. crushed pineapple, reserving 1/4 cup juice, set aside. In a bowl combine: 2 cups flour, 3/4 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. In a small mixing bowl combine the pineapple, reserved juice, 1 egg, 1/2 cup milk and 1/4 cup butter, melted. Mix well. Stir into dry ingredients just until moistened. Stir in 1 cup chopped walnuts. Pour into greased 8 inch by 4 inch by 2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan on wire rack.
NOVEMBER
Sausage Stew (11/30/18) 1 ring of farm smoked sausage, cut in pieces and browned. Pour off excess grease. Cut a 16 oz. can tomatoes up and peel and slice 2 medium potatoes. Add tomatoes, 1 can French onion soup, 1/2 teaspoon Worcestershire sauce and potatoes to the sausage. Bring to boil and simmer 10 minutes. Add 10 oz. package frozen peas and carrots. Cook 10 more minutes or until vegetables test done. May be thickened if desired.
Microwave Apple Crisp (11/29/18) Spray an 8 inch square microwave dish with nonstick spray. Combine 4 apples, peeled and thinly sliced (your choice of kind) with 3 Tablespoons light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg in a bowl. Mix well. Transfer the apple mixture to the baking dish. Combine 1 cup granola, 1 Tablespoon butter, melted, 1 Tablespoon brown sugar, and 1/4 teaspoon cinnamon in a bowl. Mix well and sprinkle the granola mixture evenly over the apples. Microwave, uncovered on high, until the apples are tender and bubbling, for 8-9 minutes.
Cheesy Chicken and Rice Casserole (11/28/18) Heat oven to 375 degrees. Stir 1 can cream of chicken soup, 1-1/3 cups water, 3/4 cup uncooked regular long grain rice, 1/2 teaspoon onion powder, 1/4 teaspoon pepper, and 5 cups frozen mixed vegetables in a 2 qt. shallow baking dish. Top with 4 skinless, boneless, chicken breast halves. Season chicken as desired. Cover baking dish. Bake at 50 minutes or till chicken is cooked through and rice is tender. Top with 1/2 cup shredded Cheddar cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Quick Crescent Pecan Bars (11/27/18) Heat oven to 375 degrees. Unroll refrigerated crescent dough into two long rectangles. Place in ungreased 13 x 9 pan. Firmly place over the bottom and up ½ inch up sides to form a crust. Firmly press perforations to seal. Bake at 375 degrees for 5 minutes. Meanwhile, in medium bowl, combine ½ Cup chopped pecans, ½ Cup Sugar, ½ Cup corn syrup, 1 Tablespoon margarine or butter melted, ½ teaspoon vanilla and 1 egg beaten. Pour over partially baked crust. Return to oven and bake for an additional 18-22 minutes or until golden brown. Cool completely. Cut into bars.
Caramel Marshmallow Treats (11/26/18) Line 2 baking sheets with wax paper, set aside. Place 5 cups either crisp rice cereal or crushed nuts in a bowl and set aside. In a large saucepan, cook and stir: 14 oz. can sweetened condensed milk, 1 cup butter cubed (I would try a little less, maybe 3/4 cup. I used 1 cup.), 14 oz. package caramels, 1 teaspoon cinnamon, 1/2 teaspoon vanilla. Melt over low heat. With a toothpick, dip each marshmallow (the large ones) in the caramel mixture, turn to coat. Press marshmallow bottoms in cereal or nuts. Place on prepared pans and let stand until set.
Angel Food Puffs (11/21/18) Preheat oven to 350 degrees. Combine ½ Cup sugar free orange pop, ¼ teaspoon almond extract and one 16 oz. package of angel food cake mix. Beat at medium speed until smooth. Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 350 degrees for 9 minutes or until lightly browned. Remove from baking sheets immediately and cool on a wire rack. Change flavor by using other kinds of diet pop.
Elegant Beef Tenderloin (11/20/18) 1 ¾ pound beef tenderloin, ½ Cup melted butter, ¾ Cup soy sauce, and about 1 minced clove garlic (more or less according to taste). Preheat oven to 350 degrees. Tuck small end of roast under and place roast in a shallow glass baking dish. Combine melted butter, soy sauce, and garlic. Pour over tenderloin. Bake for about 10 minutes. Turn meat, continue cooking another 35-40 minutes for medium. For those who use a thermometer, internal temperature will be 140 degrees for medium. Since the roast is not uniform in thickness, some slices will be more rare, others more well done. Let meat rest for 10 minutes before slicing.
Cranberry Turkey Loaf (11/19/18) In a large bowl, combine ½ Cup herb seasoned stuffing mix, crushed, one egg lightly beaten, ¼ Cup whole cranberry sauce, salt, and pepper. Crumble 1 pound ground turkey over the mixture and mix well. Pat into ungreased 8 x 4 loaf pan. Bake uncovered at 350 degrees for 55 minutes, or until a thermometer reads 165 degrees. Heat ½ Cup cranberry sauce in a microwave on high for 1 minute or until heated through. Slice loaf and serve with sauce.
Christmas Cauliflower (11/16/18) In a large saucepan of water, cook a large head of cauliflower broken into florets until crisp tender. Drain well. In a medium saucepan, sauté ¼ Cup diced green pepper and 1 small jar sliced mushrooms in ¼ cup butter or margarine for two minutes. Add 1/3 Cup flour and gradually add 2 Cups milk, stir well. Gradually stir in 2 Cups milk. Bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat and stir in 1 Cup shredded Swiss cheese until melted. Add 2 Tablespoons pimentos and salt. Place one half of the cauliflower florets in a greased, 2 Quart baking dish. Top with half of the sauce. Repeat layers. Bake uncovered at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika if desired.
Raspberry Lemon Muffins (11/15/18) In a bowl, combine 2 Cups flour, ½ Cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt. Combine 2 eggs, lightly beaten, 1 Cup (8 oz.) lemon yogurt, ¼ cup margarine or butter (melted and cooled,) 1 teaspoon grated lemon peel and 1 teaspoon vanilla extract. Mix well and stir into dry ingredients just until moistened. Fold in 1 ½ cups fresh or frozen raspberries. Fill greased or paper lined muffin cups ¾ full. Bake at 400 degrees 18-20 minutes or until muffins test done.
Fluffy Raspberry Salad (11/14/18) Dissolve three 3 oz. packages of raspberry gelatin and 2 3 oz. packages of orange jello in 5 cups boiling water. Add 4 packages (10 oz. each) frozen raspberries. Stir in 20 oz. jar chunky applesauce. Refrigerate until partially set. Fold in 3 cups miniature marshmallows and 2 cups whipped cream, whipped or Cool Whip. Pour into two 13 x 9 dishes. Refrigerate until firm.
Pumpkin Pudding (11/13/18) Combine: 1 ½ Cup cold milk, ½ Cup heavy cream, 1 package instant vanilla pudding mix, 1 teaspoon pumpkin pie spice. Whisk until thick and smooth about 2 minutes. Stir in 1 Cup canned pumpkin. Put in a dish and if you want, sprinkle with a little more with pumpkin pie spice.
Crunchy Tuna Wrap (11/12/18) Mix together: 1 pouch (6.4 ounces light tuna in water) 1/4 cup finely chopped celery, 1/4 cup chopped green onions, 1/4 cup sliced water chestnuts, chopped, 3 Tablespoons chopped sweet red pepper, 2 Tablespoons reduced fat mayonnaise, 2 teaspoons prepared mustard. 2 spinach tortillas 8 inch at room temp. Spread over tortillas, sprinkle with 1 cup shredded lettuce. Roll up tightly jelly roll style.
Cheesy SPAM and Potato Packet (11/09/18) Toss 1 ½ pounds of halved and thinly sliced potatoes with 1 medium green pepper chopped, 1 medium onion, chopped, and black pepper to taste. Place in the center of a greased large piece of heavy duty foil. Fold the foil around the vegetables and crimp edges to seal. Grill covered over medium heat 15-20 minutes. Heat 20 minutes until potatoes are tender. Open foil carefully and add 2 Cups cubed SPAM and sprinkle with 1 Cup shredded cheddar cheese. Grill opened packet 2-4 minutes until cheese is melted.
Cranberry Squares (11/8/18) Drain two 8 oz. cans crushed pineapple into a 1 cup measuring cup and add enough water to the reserved juice to measure 1 cup. Pour into a small saucepan. Reserve drained crushed pineapple for later use. Bring pineapple juice to boil and add two 3 oz. each Raspberry gelatin. Add 3/4 cup cold water and stir until dissolved. Add 1 can whole berry cranberry sauce and add the reserved pineapple. Mix well. Pour into 8 inch square dish sprayed with cooking spray. Refrigerated 1-1/2 to 2 hours until set but not firm. Beat 8 oz. cream cheese, softened with 1/2 cup powdered sugar until blended. Add 1-1/2 cup cool whip and mix well Spread over gelatin, sprinkle with 1/2 cup chopped nut, toasted.
Apple Dessert (11/07/18) Mix one box yellow cake mix, ½ Cup margarine, and ½ Cup coconut for pie crust. Pat into ungreased 13 x 9 pan. Bake 10 minutes at 350 degrees. Mix together 2 ½ Cups sliced apples, ½ Cup sugar, 1 teaspoon cinnamon and put over the baked crust. Blend 1 Cup sour cream and 1 egg. Drizzle over the op. Bake at 350 degrees for 25 minutes. You can use any flavor cake mix or any kind of fruit.
Double Chocolate Cookie Bars (11/6/18) Preheat oven to 350 degrees. Combine 2 cups crushed crème-filled sandwich cookies (oreo) and 1/4 cup melted margarine. Press firmly on the bottom of 9 by 13 size pan. In medium saucepan, melt 1 cup semi sweet chocolate chips and a 14 oz. can sweetened condensed milk and 1 teaspoon vanilla. Pour evenly over crust. Top with 1 cup chopped nuts and 1 cup more of chocolate chips. Bake 20 minutes or till set. Cool.
Sloppy Joe Biscuit Cups (11/5/18) Heat oven to 400 degrees. I a large skillet cook 1 pound lean ground beef and 1/4 cup finely chopped celery, 1/4 cup chopped onion and 1/2 cup green pepper, chopped, over medium heat until beef is no longer pink, breaking up beef into crumbles. Drain well. Stir in 1/2 cup Barbecue sauce. Bring to a boil. Reduce heat, simmer, uncovered, 2 minutes, stirring occasionally. Separate 1 tube (12 oz. into 10 biscuits and flatten to 5 inch circles. Press onto the bottom and up the sides of greased muffin cups. Fill with beef mixture. Bake 9-11 minutes or till biscuits are golden Sprinkle with 1/2 cup shredded cheese. Bake 1-2 minutes longer or till cheese is melted.
T
angy Pineapple Chicken (11/2/18) Sprinkle 4 boneless skinless chicken breast halves with 1 teaspoon thyme and salt and pepper. In a skillet brown chicken in oil. Meanwhile drain a 20 oz. can unsweetened sliced pineapple reserving the juice. Cut pineapple rings in half and set aside. Combine 1 Tablespoon cornstarch and 2 T of the juice until smooth and set aside. Combine 1/4 cup Dijon mustard, 1/4 cup honey 2 garlic cloves minced, and remaining juice. Mix well. Add to pan, bring to a boil, reduce heat, cover and simmer for 15-20 or until chicken juices run clear. Remove chicken and keep w arm. Stir cornstarch mixture and add to the pan. Bring to a boil and stir for 2 minutes. Return chicken to the pan. Top with pineapple. Heat through and serve over rice.
Dill Marinated Broccoli (11/1/18) Place 6 cups fresh broccoli florets in large re-sealable plastic bag. Whisk together: 1 cup canola oil, 1 cup cider vinegar, 2 Tablespoons snipped fresh dill or dried dill, 2 teaspoons sugar, 1 teaspoon garlic salt and 1 teaspoon salt. Place in sealed bag with the broccoli and turn to coat. Refrigerate 4 hours or overnight. To serve, drain broccoli, discard the marinade.
OCTOBER
Cheddar Chicken Spaghetti (10/31/18) Cook 7 oz. spaghetti broken, according to package directions. Meanwhile in a large bowl combine 2 cups cubed cooked chicken, 1 cup 1 cup shredded cheddar cheese, 1 can cream of chicken soup, undiluted, 1 cup milk, 1 Tablespoon pimientos, if desired. salt and pepper. Drain Spaghetti, add to the chicken mixture and toss to coat. Transfer to a greased 13 by 9 baking dish and sprinkle with shredded cheddar cheese as much as desired. Bake at 350 for 20 to 25 minutes or till heated through.
Easy Pizzettes (10/30/18) Heat oven to 425 degrees. Spread 1 tablespoon pizza sauce over 8 English muffins split and toasted. Sprinkle each with 1 Tablespoon shredded cheese ( your favorite kind. Arrange favorite toppings on top and sprinkle add more shredded cheese. Place on ungreased cookie sheet and bake 5 to 10 minutes or till cheese is melted.
Banana Spice Cookies (10/29/18) In a mixing bowl Cream 1/2 cup shortening, 1 cup packed brown sugar. Add 2 eggs and 1 cup mashed, ripe bananas ( 2 to 3 medium)Mix well. In a large bowl combine: 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon cloves, 1/4 teaspoon salt. Add to the creamed mixture and mix well. Stir in 1/2/ cup chopped nuts and 1/2 cup raisins. Chill dough will be very soft. Drop by rounded teaspoonfuls on to greased baking sheet. Bake at 350 degrees for 8-10 minutes or till lightly browned.
Onion Topped Chicken (10/26/18) Place 4 boneless, skinless chicken breast halves in a greased baking dish. Arrange 4 medium potatoes, peeled and halved around chicken. Combine 1 can cream of chicken soup, undiluted and 1 cup sour cream and spread over chicken and potatoes. Bake uncovered at 350- degrees for about 1-1/4 hours. Sprinkle with 1 can French fried onions. Bake 10 minutes longer.
Pepper and Salsa Cod (10/25/18) Preheat oven to 350 degrees. Brush both sides of 2 cod or haddock fillets with olive oil. Place fillets in greased 11 by 7 baking dish. Sprinkle with salt and pepper. Pour 1/3 cup orange juice over fish. Top with 1/4 cup salsa, 1/3 cup green pepper sliced and 1/3 cup sweet red pepper, sliced. Bake covered, 17-20 minutes until fish just begins to flake easily with a fork. Serve with rice.
Candied Carrots (10/24/18) In a large saucepan, steam or cook 2 pounds carrots (baby carrots are best) until crisp tender. In a small saucepan, combine 2/3 Cup orange marmalade, 3 Tablespoons brown sugar, 2 Tablespoons butter. Cook and stir over medium heat until mixture is thickened and reduced to about ½ Cup. Stir in ½ Cup toasted pecans and 1 Teaspoon rum extract (optional).
Chocolate Peanut Bars (10/23/18) In a 3 qt. saucepan, combine 1-1/2 cups corn syrup and 1 cup regular sugar and 1 cup brown sugar. Bring to a boil over medium heat. Boil and stir for 1 minute. Remove from the heat. Add 1 cup peanut butter and mix well. Stir in 7 cups cornflakes and 12 oz.
Tater Nuggets (10/22/18) Combine 2 cups hot, mashed potatoes without added milk or butter, 1 cup ground, fully cooked ham, 1 cup shredded cheddar cheese, 1/4 cup mayonnaise 2 eggs beaten 1/4 cup finely chopped onion, 1 teaspoon finely prepared mustard ,salt and pepper. Shape into 1 inch balls. Roll into 1-1/2 cups crushed cornflakes. Place on greased baking sheets. Bake at 350 degrees for 15 minutes or till golden brown.
S’mores Ice Cream Bars (10/19/18) 9 graham cracker, broken in half so you have 18 squares. Place 9 graham squares in single layer on bottom of foil- lined 9 inch square pan. Spread with 1/2 cup fudge ice cream topping. Sprinkle with 2 cups miniature marshmallows. Top with 2 cups chocolate ice cream, softened and then top with 1/2 cup fudge ice cream topping and with the remaining graham cracker squares. Cover and freeze several hours or overnight. Let stand at room temperature 10 minutes before cutting into squares.
Coconut Crusted Turkey Or Chicken Strips (10/18/18) Preheat oven to 425 degrees. In a shallow bowl, whisk 2 egg whites and 2 teaspoons sesame oil. In another bowl mix 1/2 cup flaked coconut, toasted, 1/2 cup dry bread crumbs, 2 Tablespoons sesame seeds and salt. Dip 1-1/2 pounds turkey or chicken in egg mixture then in coconut mixture, patting to let coating adhere. Place on baking sheets coated with baking spray. Spritz turkey or chicken with cooking spray. Bake 10-12 minutes or till turkey is no longer pink. Use with favorite sauce.Creamy Baked Spaghetti
(10/17/18) Preheat the oven to 350 degrees. Butter the bottom and sides of a 9×13 baking dish. Cook one pound spaghetti noodles al dente and drain, set aside. In a medium bowl, mix together 1 pound ground beef, browned and drained and one 24 ounce jar spaghetti sauce. In a second medium bowl, beat together 8 ounces cream cheese at room temperature, 1 cup sour cream, and 1 cup cottage cheese until smooth, creamy, and well combined. Salt and pepper to taste. Place half of the cooked spaghetti in the bottom of the baking dish. Dollop half of the cream cheese mixture over the spaghetti as evenly as possible. Spread with half of the meat mixture. Repeat the layers once and top with 1 cup grated cheddar cheese. Bake for 20-30 minutes or until hot and bubbly.
Simple Apple Crisp (10/16/18) Mix together 1 large white cake mix 1-1/2 cups brown sugar, and 2 sticks melted margarine. Mix until crumbly. Place 5 cups peeled, sliced apples into a greased 9 by 13 cake pan. Spread crumb mixture on top evenly Bake at 350 degrees for 45 minutes. Serve warm with whipped cream or ice cream.
Corn Fritters (10/15/18) In a large bowl, whisk 2-1/2 cups flour, 3 teaspoons baking powder, 2 teaspoons parsley flakes and 1 teaspoon salt. In another bowl whisk 2 eggs, 3/4 cup of 2 percent milk 2 Tablespoons butter, melted, 2 teaspoon grated onion until blended. Add to dry ingredients stirring just till moistened. Fold in 15 oz. can whole kernel corn, drained. In an electric skillet or deep fryer heat oil to 375 degrees. Drop batter by tablespoons, several at a time into hot oil. Fry 2-3 minutes on each side until golden. Drain on paper towels.
Cod Delight (10/12/18) In a small bowl combine: one small tomato, chopped, 1/3 cup finely chopped onion, 4 eggs, lightly beaten, 2 tablespoons water, 2 tablespoons canola oil, 4-5 teaspoons lemon juice, 1 teaspoon dried parsley, 1/2 teaspoon basil, 1 small garlic clove minced 1/8 teaspoon salt. Place 4 cod fillets in a 11 by 7 baking dish. Top with the tomato mixture. Sprinkle with seafood seasoning. Microwave, covered, on high 5-6 minutes or till fish just begins to flake easily with a fork.
Noodle Rice Pilaf (10/10/18) In a saucepan, melt 1/4 cup butter. Add 1 cup long grain rice and 1/2 cup uncooked fine eff noodles or vermicelli. Cook and stir until until lightly browned. Stir in 2-3/4 cups chicken broth. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes or till broth is absorbed and rice is tender, Stir in 2 Tablespoons minced fresh parsley.
Sugar-Free Molasses Cookies (10/11/18) Let 3/4 cup melted shortening cook . Then add 1-1/2 cup light Molasses 1/2 teaspoon ginger, 1 egg beaten, 1/2 teaspoon cinnamon, and 5 Tablespoons hot water 1 teaspoon baking powder. Add a little flour at a time until smooth. Add more flour to enable you to roll the dough thin. Cut with a round cutter and bake at 350 degrees for 12-15 minutes. Eat without frosting or frost while warm.
SPAM Pasta Toss (10/9/18) Combine: 8 oz. egg noodles, cooked, 1/2 cup SPAM cubed or ham, chopped, 4 oz can mushrooms, drained, 3 Tablespoons butter, melted, 1 cup green peas, cooked, 1/2 cup Parmesan cheese, grated, 1 teaspoon garlic salt. Salt and pepper to taste. Toss well and serve.
Chocolate Frosted Toffees (10/8/18) Mix together 3/4 cup flour, 1/3 cup firmly packed brown sugar, 1/4 teaspoon salt, 1/4 cup margarine softened, 14 oz. can sweetened condensed milk ( not evaporated) 1/2 cup dark corn syrup, 2 teaspoons vanilla. Mix well. Add 4 cups flaked coconut, toasted. Put into generously greased 9 x 13 pan. Bake at 350 degrees 25 to 35 minutes until golden brown. Frosting: In a small saucepan, heat 1 cup chocolate chips in 3 to 4 Tablespoons cream or milk over low heat, stirring constantly. Stir in 1/2 cup powdered sugar, 2 Tablespoons softened margarine or butter and 1 teaspoon vanilla. Mix well. Spread over cooled bars. Refrigerate 30 minutes. Cut into bars.
Apple Cake (10/5/18) Cake: Preheat oven to 350 degrees. Grease a 9 x 13″ pan. Combine 1 cup vegetable oil, 2 cups sugar, and 3 eggs. Stir in 3 cups flour and 1 teaspoon baking soda. Add 2 teaspoons vanilla, 1 cup chopped pecans, and 3 cups peeled and chopped apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting. Frosting: Boil ½ cup butter, 1 cups packed brown sugar, ¼ cup evaporated milk and ½ teaspoon vanilla in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until spreading consistency. Spread over top of cake.
Sweet Hawaiian Crockpot Chicken (10/4/18) Add 1 cup pineapple juice, ½ cup packed brown sugar, 1/3 cup light soy sauce and 2 pounds chicken breast tenderloins to the crockpot and cook on low 6 to 8 hours. They should just fall apart.
Ham Pie (10/3/18) Line a 9 and 1/2 inch pie tin with pastry. Fill with 2 cups ground, cooked ham, mixed with 1 Tablespoon onion, chopped. Sprinkle with 1/2 cup grated American cheese. Mix together: 3 beaten eggs 1 Tablespoon flour, 1/2 teaspoon salt, pepper, dash nutmeg, and 2 cups milk. Pour over ham mixture in pie pan. Bake at 400 degrees for 10 minutes, reduced heat to 350 degrees for 30-45 minutes until custard is set.
Easy Shepherd’s Pie (10/1/18) Mix 3-1/3 cups potatoes, cooked and mashed with 2/3 cup milk. In another bowl mix 1 can cream soup, (mushroom, chicken, celery or potato) 2 cups turkey or chicken, cooked and cubed, 1/2 teaspoon Italian spice, 2 cups vegetables, fresh or frozen, 2 Tablespoons onion, minced. Spread meat mixture in a 9 by 13 pan. Over the top spread potato mixture. Bake at 350 degrees for 25 minutes.
SEPTEMBER
Apple Nut Coffee Cake (9/28/18) In a mixing bowl cream 1/2 cup butter or margarine, softened and 1 cup sugar. Beat in 1 egg and 1 teaspoon vanilla. Mix well. Combine: 1 cup plus 2 Tablespoons flour, 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon, 1/4 teaspoon salt. Gradually add to creamed mixture. Stir in 2 medium tart apples, peeled and chopped and 1/2 cup chopped walnuts. Transfer to a ungreased 8 inch square pan. Bake at 350 degrees for 35-40 minutes or till toothpick inserted near the center comes out clean. Cool on wire rack.
Frozen Fruit Fluff (9/27/18) In a large bowl combine: 3 medium bananas, sliced, 29 oz can peach halves, drained and diced, 21 oz. can cherry pie filling, 14 oz. can sweetened condensed milk. Mix well. Fold in 8 oz. container frozen whipped topping, thawed.
SPAM and Cabbage Soup (9/26/18) Heat butter in 6 qt. pot. Add 1 cup onion, diced, 1/2 cup celery, sliced, 2 cups cabbage, shredded, 1/4 teaspoon salt and pepper to taste. Stir over low heat until tender. Add 3 medium potatoes, peeled and cut into 1/2 inch cubes 2 cups Spam cut into 1/2 inch cubes, and 6 cups chicken broth. Bring to a boil over high heat Turn to medium heat and cook partially covered for 20 minutes. In a separate bowl, stir 2 Tablespoons flour into 1/2 cup sour cream mixture and whisk together. Pour into soup, stir well and serve hot.
Rice Salad (9/25/18) Combine:2 cups rice, cooked, 2 eggs hard cooked, 1/2 cup celery, diced,, 1/2 cup onion, chopped, 1/2 cup pimento stuffed olives, chopped, 1/2 cup mayonnaise, 1 cup jack cheese, cubed.Toss and add salt and pepper to taste.
Apple Dump Cake (9/24/18) Heat oven to 350. Spray 13 by 9 inch, sprayed. In baking dish mix 6 cups coarsely chopped peeled apples, 1/2 cup sugar and 1-1/2 teaspoon cinnamon. Spread evenly in pan. Top with 1 box yellow cake mix evenly in the pan. Gently shake pan to distribute evenly. Pour 3/4 cup melted butter over the top, tilting pan to cover as much of the top with butter as possible. Bake 45-50 minutes or until top is light golden brown, mostly dry on top and bubbly around the edges.
Egg Roll In a Bowl (9/21/18) In a large deep skillet, brown 1 pound ground sausage. In a small bowl, combine 5 cloves garlic, minced, 1/2 cup low sodium soy sauce, and 1/2 teaspoon ginger and set aside. Once sausage is cooked through, add 1 bag dry coleslaw mix to skillet and stir to combine. Pour soy sauce mixture into skillet and stir, continuing to cook over medium heat for about 5 minutes or till cabbage is wilted but still a bit crunchy. Serve with sliced green onion.
Cabbage Casserole (9/20/18) Combine 4 cups shredded cabbage, 1/2 teaspoon salt, 1/4 cup milk, 2 Tablespoon onion, 2 Tablespoons butter and 1/8 teaspoon nutmeg in 2 quart glass casserole . Cover with glass lid or plastic wrap. Microwave on high for 4 minutes. Stir and continue cooking on high for 3 minutes or till cabbage is tender and crisp. Stir in 1/2 shredded cheddar cheese. Let stand, covered for two minutes.
Butterscotch Oatmeal Bites (9/19/18) In a heavy saucepan, 1 cup miniature marshmallows, 1 cup butterscotch chips, 1/4 cup peanut butter and 2 Tablespoons butter. Cook and stir over medium low heat until the chips and marsh Mallows are melted. Remove from the heat, stir in 3 cup Cheerios, 1/2 cup raisins and 1/2 cup flaked coconuts. Drop by 1/4 cupfuls onto wax paper. Let stand for 10 minutes.
Pistachio Cream Pie (9/18/18) Roll 1 roll of Ritz Crackers into crumbs. Mix with 1 stick melted margarine and press into 9 by 13 inch pan. Bake at 350 degrees for 10 minutes. Cool. Mix 2 packages of Pistachio instant pudding with 3 cups milk and 2 cups soft ice cream. Mix until blended. Pour on cooled crust. Top with slivered of pecans or walnuts.
Bacon Fillets (9/17/18) Place 2 pounds of fish fillets in a buttered baking dish. Sprinkle with 2 teaspoons lemon juice, cook 6 slices bacon and crumble them. Saute 1 onion, sliced in the bacon grease and arrange the cooked onion over the fish. Combine 1/2 cup bread crumbs and the bacon and sprinkle over the fish. Bake at 350 degrees for 25 minutes.
Salmon Grilled in Foil (9/14/18) Place 4 salmon fillets, skin side down on a double thickness of heavy-duty foil about 18 by 12 inches. Combine 1 teaspoon garlic powder, 1 teaspoon lemon pepper, 1 teaspoon curry powder, and 1/2 teaspoon salt. Sprinkle over the salmon. Top with 1 small onion, cut into rings, and two medium tomatoes. Fold foil over fish and seal tightly. Grill, covered over medium heat for 10 to 15 minutes or till fish flakes with a fork.
Beef and Pepper Rice Skillet (9/13/18) Brown 1-1/2 pound round steak, cut in strips or cubed, in a little oil. Add 1 cup chopped onions and cook. Add 1 cup rice, 3 Tablespoons soy sauce, a can of beef broth or two beef bouillon cubes in 10-1/2 oz. water, 2 green peppers, chopped, and 10-1/2 oz. water in addition to broth. Simmer for 1 hour or till meat and rice are tender. Can be made in an electric fry pan.
Easy Lemon Bars (9/12/18) Heat oven to 350 degrees Slice 18 oz. package Pillsbury refrigerated sugar cookies. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13 by 9 pan. With lightly floured fingers press dough evenly in pan. Bake at 350 degrees for 15-20 minutes or till light golden brown. In a large bowl combine 4 eggs slightly beaten, 1-1/2 cup sugar, 1/4 cup flour, 1 teaspoon baking powder and blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm crust. Bake at 350 degrees for 20-30 minutes till top is golden brown. Cool completely. Sprinkle with powdered sugar. Cut into bars.
Butterscotch Gingerbread Cookies (9/11/18) In a large bowl, cream 1 cup butter and 1 cup brown sugar and until light and fluffy. Beat in 2 eggs. Combine 3 cups flour, 2 packages (3-1/2 oz.) cook and serve butterscotch pudding mix, 2 teaspoons ginger, 1 teaspoon baking powder, 1 teaspoon cinnamon. Gradually add this to the creamed mixture and mix well. Cover and refrigerate for one hour or till it is firm enough to handle. Roll out to 1/4 inches and cut wit floured cookie cutters. Bake at 350 for 6-8 minutes until firm. Remove to wire racks to cook.
Black Forest Delight (9/10/18) Heat oven to 350 degrees. Prepare and bake a two layer-size chocolate cake mix according to package directions into greased and floured 9 inch round cake pans. Loosen layers from sides of pan with knife or metal spatula. Bring 1 cup water to boil stir into dry package cherry gelatin. Mix until completely dissolved. Add 1/4 cup water. Pierce layers with large fork at 1/2 inch intervals. Pour half of the gelatin over each cake mixture. Refrigerate at least 3 hours. Mix 2/3 cup sour cream and 2/3 cup powdered sugar and gently stir in 8 oz. tub cool whipped topping, thawed. Unmold one of the 9 inch cake pans onto serving plate. Spread with 1 cup of the whipped topping mix. Chopping 1/3 cup cherries and sprinkle over the cake. Unmold the second layer and place on the top of the first layer Frost the top with remaining whipped topping mix. Drizzle with melted chocolate.
Reuben Dip (9/7/18) Mix in a baking dish: 4 packages dried corn beef, 15 oz. shredded Swiss cheese, 16 oz. drained sauerkraut and 3/4 cup Thousand Island dressing. Bake at 350 degrees for 30 minutes. Stir during baking once or twice. Serve with rye crackers.
Marinated Pork Chops (9/6/18) Combine 1 cup soy sauce, 1 cup water, 1/4 cup pineapple juice, 1/4 cup oil, 1 teaspoon garlic powder, 1 garlic clove , minced, and 3 or 4 shakes Tabasco sauce. Blend well. Place 4 large pork chops in deep dish and pour marinade over the top. Cover and marinate over night in refrigerator. Chops can be fried, baked or done on the grill.
Carrots (9/5/18) Combine 6 large carrots, sliced, 1 cup drained crushed pineapple, 1/4 cup butter or oleo, 1/2 cup orange juice, 1/2 cup brown sugar. Combine all in 1-1/2 quart casserole. Cover tightly and bake at 350 degrees for 1 hour.
Butterscotch In Between Bars (9/4/18) Combine 1-1/2 cup flour, 1 cup brown sugar, 3/4 cup oleo, 1/2 teaspoon salt, and 1 cup quick oats. Cream together will be crumbly. Reserve 1/3 cup for topping. Press remaining base into lightly sprayed 9 by 13 pan. Bake at 350 degrees for 10 to 15 minutes. Heat 1 can sweetened condensed milk with a 6 oz. package butterscotch chips, 1 cup chopped nuts or coconut if you prefer. Spread on base and sprinkle with the reserved topping. Bake at 350 degrees for 30-35 minutes.
AUGUST
Cranberry Hot Wings (8/31/18) In a small bowl whisk together: 1 can jellied cranberry sauce, 1/2 cup orange juice, 1/4 cup hot pepper sauce, 2 Tablespoon soy sauce, 2 Tablespoons honey, 1 tablespoon packed brown sugar, 1 Tablespoon Dijon mustard, 2 teaspoons garlic powder, 1 teaspoon dried minced onion, 1 garlic clove minced. place 5 pounds chicken wings ( about 24 wings) in a 6 qt. slow cooker: sprinkle with salt. Pour cranberry over the top. Cook covered on low or till chicken is tender. Remove wings to a 15 by 10 baking pan. Arrange in a single layer. Preheat the broiler. Return cranberry juices to the stove and boil and cook 15-20 minutes. Broil wings 3-4 inches from the heat 2-3 minutes till slightly browned. Brush with some of the glaze.
Cold Tortellini Chicken Salad (8/30/18) Cook a 10 oz. package cheese tortellini according to package directions. Drain. Rinse and let cool. In a large bowl add: 1 cup broccoli florets, small red onion, diced, 1-1/2 cups diced, cooked chicken, turkey or ham, 3 tablespoons parsley 4 medium tomatoes, diced. Toss with enough Ranch dressing to coat evenly
Ginger Raisin Cookies (8/29/18) Preheat oven to 375 degrees. Grease cookie sheets. Combine 1-1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon ginger, 1 teaspoon grated orange peel 1/2 teaspoon salt, 1/2 teaspoon cinnamon, in a bowl and set aside. Beat 1/2 cup granulated sugar 1/2 cup butter, softened, and 1/2 cup brown sugar until light and fluffy. Add 1 egg, 3 Tablespoons molasses and 1 teaspoon vanilla and beat. Add flour mixture and 1 cup raisins and stir till blended. Shape dough into 1 inch balls. Roll balls in 1/2 cup sugar, coating generously. Place 1-1/2 inches apart on cookie sheets Bake 10- 12 minutes or till edges are set and centers are still slightly soft.
BOB OLSON Coney Island Sauce (8/28/18) Heat your 12 hot dogs. Brown 1/2 pound ground beef slowly and break up with a fork until fine. Add 1/4 cup water, 1/4 cup chopped onion, some garlic salt, an 8 oz. can seasoned tomato sauce, 1/2 teaspoon chili powder, 1/2 teaspoon seasoned salt (optional) and salt to taste. Simmer, uncovered for 10 minutes. Place hot dog in bun. Cover with Coney Island sauce and add onions, if desired.
Bistro Chicken (8/27/18) Heat 2 teaspoon vegetable oil in a large non stick skillet on medium heat, Add 3 cups sliced fresh mushrooms and 1 medium onion, chopped. Cook 5 minutes stirring occasionally. Stir in 1 can, 15 oz. stewed tomatoes with the liquid, 1/4 cup Italian dressing and 3 Tablespoons tomato paste. Add 4 small boneless skinless chicken breast halves. Cover and reduce heat to medium- low. Simmer until chicken is cooked through. Sprinkle with 1 cup mozzarella cheese and bacon bits or two bacon fried and crumbled. Serve over cooked rice.
Skillet Chicken 8/24/18 Brown 1 frying chicken in a little oil and lightly season. Drain well. Remove chicken from pan. Add 3 cups water, 3 chicken bouillon cubes ( or 3 cups chicken broth instead of water and cubes) 2 ribs celery, chopped, 2 grated carrots, 1 chopped onion and 3/4 cup raw rice. Bring to a boil. return chicken to pan, cover and cook on medium low temperature for 45 minutes until done.
White Castle Burgers (8/23/18) Mix together: 2 pounds ground chuck, 1 pkg. dry onion soup, 1 egg, 1/2 teaspoon pepper, 2 Tablespoon water, 1/2 cup bread crumbs. Press into 10 by 4 jellyroll pan. Prick top with fork. Bake at 400 degrees for 10 minutes. Cool and cut in squares to fit rolls. Place 1 slice dill pickle on top bun. Sprinkle buns with drops of water and cover with foil. Bake at 350 degrees for 5 to 10 minutes.
Strawberry Whipped Dessert (8/22/18) Line 9 by 5 inch loaf pan with aluminum foil with ends of foil extending over the sides. Mash 2 cups fresh strawberries in a large bowl. Add 1 can sweetened condensed milk, 1/4 cup lemon juice and 2 cups cool whip. Mix well. Pour into prepared pan. Mix 8 OREO cookies, finely chopped and 1 Tablespoon butter melted and spoon over the cool whip mixture. Cover with ends of foil. Freeze 6 hours or till firm. Invert dessert onto plate when ready to serve. Remove pan and foil. Frost dessert with the rest of the 8 oz. Cool Whip. Slice 2 cups of berries and arrange over the dessert.
SPAM Potatoes (8/21/18) Preheat oven to 375 degrees. In a saucepan melt 3 Tablespoons butter, blend in 3 Tablespoons flour, salt and pepper. Cook a couple of minutes, stirring constantly and slowly add 2 cups milk, 1 small onion, diced and chopped parsley. Stir till smooth and cook until slightly thickened. Boil and slice 4 large potatoes. In a casserole alternate layers of the cooked, sliced potatoes and 12 oz. can of your favorite SPAM , thinly sliced. Pour white sauce over the top and sprinkle with buttered bread crumbs, cornflake crumbs or French fried onions. Bake 30 minutes.
Banana Upside Down Cake (8/20/18) Heat oven to 350 degrees. Spray the bottoms and sides of 2- eight inch round cake pans with cooking spray and parchment paper. In each cake pan stir 2 Tablespoons melted butter, 1/4 cup brown sugar and 1 Tablespoon water until well blended. Arrange three firm medium bananas cut into 1/4 inch slices to fit tightly together over brown sugar mixture in pans and set aside. In a large bowl beat 1 box yellow cake mix, 1/2 cup vegetable oil, three eggs, 1-1/2 cups mashed bananas (about 4 medium) and 1 teaspoon cinnamon until well mixed. Spread 2-1/3 cups cake batter over banana slices in each pan. Bake 40-45 minutes until toothpick in center comes out clean. Cool 10 minutes, run knife around to loosen cakes. Place plate over and turn upside down onto plate.
Sloppy Joe Casserole (8/17/18) Heat oven to 400 degrees. Cook beef in a skillet until well browned, stirring often to separate meat. Pour off any fat. Stir in 1 can tomato soup 1/4 cup water, 1 teaspoon Worcestershire sauce and pepper and heat to a boil. Spoon beef mixture into a 1-1/2 qt. casserole. Arrange one 7.5 ounce package refrigerated biscuits (10 biscuits) Arrange biscuits around the inside edge of the casserole. Bake at 400 degrees 15 minutes or till biscuits are golden brown. Sprinkle with 1/2 cup shredded cheese over the beef mixture.
Roasted Green Beans (8/16/18) Spread 1 pound green beans in ungreased 15 by 10 inch pan. Roast for 40 minutes, uncovered until brown. In a bowl whisk together: 2 Tablespoons white wine vinegar, 1-1/2 teaspoons Dijon mustard, 2 Tablespoons fresh dill or 2 teaspoons dill weed, 1-1/2 teaspoon sugar, salt and pepper. Slowly whisk in 2 Tablespoons oil. Transfer beans to bowl and add dressing.
Caramel Salad (8/15/18) Combine: An 8 oz. cool whip, 1 package dry butterscotch instant pudding, 8 oz. can crushed pineapple with juice, 3 diced apples, 1 cup marshmallows and optional 1 cup dry roasted nuts. Refrigerate.
Bacon and Cauliflower Salad (8/14/18) Break a medium head cauliflower into florets. Add 1 pound sliced bacon, cooked and crumbled. Add 1 cup cheddar cheese, cubed, 1 medium green pepper, chopped, 1 medium onion chopped. In a bowl combine 1 cup mayonnaise and 2-4 teaspoons sugar. Spoon over cauliflower and toss to coat and refrigerate for 4 hours before serving.
French Onion Burgers (8/13/18) Shape 1 pound ground beef into 1/2 inch burgers. Heat a 10 inch skillet over medium heat. Add the burgers and cook until well browned on both sides. Remove the burgers and pour off any fat. Stir 1 can French onion soup into the skillet, and heat to a boil. Return the burgers to the skillet. Reduce the heat to low, cover and cook until burgers are cooked. Top the burgers with 4 slices of Swiss cheese or cheese of your choice and cook till the cheese is melted. Serve burgers on rolls with the soup mixture.
Chewy Maple Cookies (8/10/18) In a mixing bowl cream 1/2 cup shortening, 1 cup packed brown sugar until fluffy. Beat in 1 egg, 1/2 cup maple syrup and 1/2 teaspoon vanilla extract or maple flavoring until mixed. Combine 1-1/2 cups flour 2 teaspoons baking powder and 1/2 teaspoon flour Add to creamed mixture and stir in 1 cup flaked coconut. Drop by Tablespoonfuls 2 inch apart onto greased baking sheet. Bake at 375 degrees for 12-15 minutes or till lightly browned.
Frozen Strawberry Salad (8/9/18) Beat together until smooth, 8 oz. cream cheese and 3/4 cup sugar. Fold in 10 oz. thawed strawberries and juice, 2 sliced bananas, 1 small can crushed pineapple, drained and 16 oz. whipped topping, thawed. Freeze before serving and unmold or chill in refrigerator.
Orange Pop Salad (8/8/18) Dissolve 6 oz. pkg. orange jello with 2 cups boiling water. Add 1 cup orange pop. Chill until slightly thickened, then whip with beaters. Fold in 8 oz. Cool Whip, 16 oz. can mandarin oranges, drained and 1-1/2 cups miniature marshmallows. Place in mold or 9 by 13 pan and chill till firm.
Cherry Jam (8/7/18) Cook 4 cups rhubarb and 2-4 cups sugar and 1 cup water (best if just 2 cups sugar) till rhubarb is done. Add 2- 3 oz packages cherry jello and stir till dissolved. Add can cherry pie filling, cool and bottle.
Cranberry Waldorf Salad (8/6/18) Combine: 2 cups fresh cranberries, 3 cups miniature marshmallows and 3/4 cup sugar. Cover and refrigerate overnight. Add 2 cups diced apples, 1/2 cup seedless grapes, 1/2 cup chopped walnuts and dash of salt. <ix well and fold in 1 or more cups Cool Whip.
5 Minute Citrus Salad (8/3/18) Toss together 8 cups Baby spinach leaves, 3 cups chopped cooked chicken breast, about 3/4 pound, a 11 oz. can mandarin oranges , well drained,1 cup sliced mushrooms, 1/4 cup bacon bits, in a large bowl. Drizzle with vinaigrette just before serving.
Berry Cheesecake Trifle (8/2/18) Whisk 1 (5 ounce) package instant cheesecake pudding mix and 3 cups of cold milk (can use skim milk but not soy milk as pudding does not set with soy milk) in a bowl for 2 minutes, let stand until thickened, about 3 more minutes. Layer half of a 9 inch angel food cake, torn into roughly 1-inch pieces into a trifle bowl or other clear bowl. Top cake cubes with half the pudding mixture, ½ cup of washed blueberries, ½ pound washed and hulled the strawberries and half of a 12 ounce container of frozen whipped topping, thawed. Repeat layers. Top with more strawberries and blueberries for a nice presentation. Cover and refrigerate 4 hours before serving. I could not find 5 oz instant cheesecake pudding but did find the small packages so I used 2 small (about 3 oz size) and increased the milk to 3 1/2 cups. I used frozen sliced strawberries (not in syrup) and frozen blueberries – do not thaw first – I put it together with the frozen fruit. While I used strawberries & blueberries, I think this would be good with raspberries and / or vanilla pudding
Sea Salt-Roasted Pecan & Caramel Cheesecake (8/1/18)
NOTE: This recipe made enough for one 9” springform pan, and one 9” pie plate.
Ingredients:
Sea Salt-Roasted Pecans
2 Cups pecan halves, 3 Tbs. butter, melted, 1 1/4 tsp. sea salt, coarsely ground
Crust: 5 Cups graham cracker crumbs (one box or three sleeves of grahams), 1/2 Cup sugar, 1/2 tsp. salt, 1/8 tsp. cinnamon, 3/4 Cup Butter, melted
Filling: Five 8 oz. pkgs. cream cheese, 1 1/2 Cups sugar, 1/2 Cup sour cream, 1/2 Cup heavy cream, 2 tsp. vanilla, 2 Tbs. flour, 1/4 tsp. salt, 5 eggs, Caramel sauce for garnish.
Notes: For best results, bring refrigerated items to room temperature.
Directions: To prepare pecans: Preheat oven to 325 deg. Toss pecans & melted butter to coat. Add sea salt and toss. Spread pecans in single layer on baking sheet. Bake until fragrant and slightly darkened, about 15 min. Allow pecans to cool on baking sheet.
Next: Cover bottom of springform pan with a double layer of heavy duty aluminum foil, making sure to go up the sides of pan as far as possible. Preheat oven to 300 deg. Grease bottom and sides of pan using cooking spray.
Crust: Mix the cracker crumbs with the sugar, salt & cinnamon. Then add the butter and toss to combine. Press into bottom and up the sides of greased pan. Bake for 10 min. at 300 deg., and then allow to cool while preparing the filling.
Increase oven temp. to 325 deg.
Place a pan large and deep enough to accommodate your baking pan in oven. Add hot water to fill the bottom of the pan. (A large cookie sheet with raised sides was used.) Note: Using a water-filled pan to keep moisture in the oven helps prevent the cheesecake from cracking.
Filling: Beat cream cheese at medium speed until smooth, add sugar and mix well until blended. Then add sour cream, heavy cream, vanilla, flour and salt and mix well until thoroughly blended and mixture is creamy and smooth. Scrape sides of bowl often. Add eggs, one at a time, mixing for about 30 seconds after each addition. Pour batter into cooled graham cracker crust. Smooth out top. Drizzle caramel sauce over top and, using a toothpick, swirl caramel to achieve desired effect.
Place springform pan onto water filled baking sheet in oven, ensuring water is only up about 1/4” to 1/2” and does not go over the top of the aluminum foil wrapping on the outside of the pan. If necessary add another cup or so of water.
Bake approximately 60 – 75 minutes (or more) until set but slightly jiggly and moist in the center, and pale golden near edges. Note: Avoid opening the oven door while baking.
Turn off oven and prop oven door ajar with a wooden spoon. Let cool in oven for one to two hours. Remove from oven, set on wire rack, and cool completely. Then refrigerate 4-6 hrs. or overnight. Using a knife, score along edge of pan, then release spring, and carefully remove pan.
Garnish with additional caramel sauce and the sea salted-roasted pecans as desired.
JULY
Baked Mozzarella Bits (7/31/18) Preheat oven to 325 degrees. Cut 8 oz. package of Mozzarella Cheese crosswise into 15 slices and cut each slice crosswise in half. Top each of 30 Ritz crackers with cheese and cover with remaining crackers. Place in 15 by 10 baking pan. Bake 8 minutes or till cheese begins to melt. Serve with dipping cup of spaghetti sauce.
Konteka Maryam Razmus Tomato Soup (7/30/18) 12 medium tomatoes. Place in boiling water for a couple of minutes and then slip off the skins and chop into a pan and simmer. Add a dash of soda (less than a teaspoon) and 1 teaspoon sugar. In a large sauce pan melt 1/4 cup butter and sauté 1 medium chopped onion in the butter. Add 1/4 cup flour gradually and then mix in 4 cups milk, slowly into that until smooth. Add slowly to the tomato mixture and season with salt and pepper.
Noodle Bake (7/27/18) Brown 1 pound ground beef, lean, with 1 small onion, chopped in a skillet. Drain well. Place 3 cups egg noodles, uncooked, in a 13 by 9 baking dish. Top with 2 cups frozen mixed vegetables. Whisk together 1 can condensed cream of mushroom soup 1 cup milk, 1 cup water until well blended. Pour over vegetables. Top with 1-1/2 cps shredded cheddar cheese. Cover. Bake 35 minutes or until heated through, uncovering after 25 minutes.
Date Nut Macaroons (7/26/18) Heat oven to 350 degrees. Grease cookie sheets. Mix together 2/3 cup flour one 14 oz. (5 and 1/3 cups) coconut and dash of salt. Mix well. Stir in 1 can sweetened condensed milk. Fold in 1 cup chopped dates and 1 cup chopped walnuts. Drop by tablespoons onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes or till light golden brown.
Top of the Morning Coffee Cake (7/25/18) Preheat oven to 350 degrees In a large bowl mix together 1 package yellow cake mix, and 3 oz package instant butterscotch pudding (dry) Then mix Mix together 1 cup water, 1/2 cup vegetable oil, 4 eggs, and 1 teaspoon vanilla. Combine this with the dry ingredients. Mix well. In a separate bowl combine 1/2 cup packed brown sugar, 1/2 cup chopped nuts, and 1 teaspoon cinnamon. Pour half of the batter in a greased Bundt pan and sprinkle with one half of the topping mixture. Pour remaining batter into the pan and sprinkle with remaining topping. Bake for 45 minutes or till toothpick comes out clean. Let cool and pop the cake out into a plate with the top up.
Hash Brown Egg Cups (7/24/18) Preheat oven to 450 degrees. Spray a standard size muffin tin pan with baking spray, (generous) set aside. In a large mixing bowl, combine 20 oz. refrigerated has browns, 1/2 cup grated cheddar cheese, salt, pepper. Press mixture into bottom of the muffin tin creating a nest. Place in oven and Bake for 20 minutes. Reduce heat to 350 degrees. In a medium mixing bowl, whisk together 1/2 cup cheese, 8 large eggs, 2 Tablespoons milk or half and half, and either 4 slices of bacon cooked and crumbled or bacon bits. Pour into baked hash browns and return to oven for 12-15 minutes or till set. Remove from oven and allow to cool in the tins for 5 minutes before removing. Garnish with pinch of salt and pepper, if desired and serve immediately.
Cowboy Caviar (7/23/18) In a large bowl, mix together: 2 – 15 oz cans black beans, rinsed, 1 – 17
oz can whole kernel corn, drained, 2 large tomatoes, chopped, 1 large avocado, diced, 1/2 red onion, chopped, 1/4 C fresh cilantro, chopped. In a small bowl make the dressing, mix together: 1 Tablespoon red wine vinegar, 4 Tablespoons lime juice, 2 Tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon ground pepper. Mix dressing into the veggies and chill. Serve with tortilla chips.
Crescent Apple Dumplings (7/20/18) Unroll 1 tube crescent rolls and separate into 8 triangles. Cut 1 medium Granny Smith apple, peeled and 2 red hot candies (you will need 16 red hot candies for the entire recipe) on each crescent triangle. Bring up corners of the dough to the center and pinch edges to seal. Place in greased 8 inch square baking dish. In a small bowl, combine: 1/2 cup sugar, 1/4 cup butter melted and 1 teaspoon vanilla spoon over rolls. Slowly pour 6 Tablespoons grapefruit or citrus soda around the rolls. Do Not stir. Sprinkle with 1 to 2 teaspoons pumpkin pie spice. Bake, uncovered at 350 degrees for 25-30 minutes or till golden brown. Serve warm.
Michelle’s Mixture (7/19/18) Brown 1 pound lean ground beef in skillet, drain well. Return meat to skillet and add: 1/2 cup Mexican-style shredded cheese, 1 oz. package Taco seasoning, 1 cup long-grain white rice, uncooked, 1 cup frozen mixed vegetables, 1 can diced tomatoes, undrained, 1 cup thick and chunky medium salsa, 1 cup chicken broth. Mix well. Spoon into 13 by 9 baking dish, sprayed with cooking spray, cover. Bake 40-50 minutes at 375 degrees until rice is tender. Top with 1 cup Mexican style shredded cheese and bake uncovered 5 minutes or till melted.
Oriental Chicken (7/18/18) In a large skillet over medium heat brown 1 broiler-fryer chicken cut up in oil on both sides. Transfer to a slow cooker. Combine: 1/3 cup soy sauce, 2 Tablespoons brown sugar, 2 Tablespoons water, 1 garlic clove, minced, 1 teaspoon ginger. Pour over the chicken, cover and cook on high for 1 hour. Reduce heat to low, cook 4-5 hours longer or till meat juices run clear. Remove to serving platter and sprinkle with slivered almonds.
Beef Noodle Bowl (7/17/18) Cook 8 oz. linguine as directed on package, adding 3 cups broccoli florets and 3 medium carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet. Add 1 pound beef sirloin steak, cut into strips and cook until brown on all sides, stirring occasionally. Stir in 1/4 cup Italian Dressing, 1/4 cup teriyaki sauce and 1 teaspoon ginger. Cook till sauce thickens, stirring occasionally. Toss pasta and meat mixture in large serving bowl.
Fast Fruity Delight (7/16/18) Take 3/4 cup boiling water and add the 4 serving package, Dry, of Strawberry or Raspberry or orange jell-o and stir till dissolved. Add 2 cups frozen strawberries (if you used the strawberry Jell-o or 2 cups frozen raspberries if you used the rasp. Jell-o frozen fruit blend (2 cups) if you used orange Jell-o. Take 1/2 cup of that mixture and mix in 1 cup Cool whip and whip till well blended. Spoon the whipped topping mixture into 4 dessert cups (or regular cups) and spoon the remaining jell-o fruit mixture over the whipped topping mixture. Refrigerate until set.
Cheesy Potato Cups (7/13/18) Preheat oven to 350 degrees. Pierce 6 large baking potatoes and bake until done. Cut potatoes in half crosswise, scoop out centers leaving 1/8 inch thick shells. Place potatoes in large bowl. Add 1/3 cup butter and 3 Tablespoons milk and beat until fluffy. (Add more milk if too dry.) Spoon evenly into shells and lightly press cheddar cheese one inch cubes in center of each potato. Place potatoes in muffin pan. Bake30 minutes or till heated through. Sprinkle each with 1/2 teaspoon bacon bits. Top with broccoli.
Apple- Bacon Sweet Potatoes (7/12/18) Cook 1 large onion, chopped and 4 slices bacon, chopped in large skillet until onions are crisp tender. Place 1-1/2 pounds sweet potatoes peeled and cut into bite size pieces in 13 by 9 baking dish sprayed with cooking spray. Add 2 apples, chopped, 1/2 cup apple juice, and 1 teaspoon cinnamon. Mix lightly. Top with onion mixture, cover. Bake at 375 degrees for 40 minutes. Top with 1/4 cup chopped pecans. The bake 15 minutes or till potatoes are tender and most of the liquid is absorbed.
1-2-3 Hash Brown Pie (7/11/18) Preheat oven to 375 degrees and lightly press 2 cups frozen hash brown potatoes, thawed, into greased 9 inch pie plate to form a crust. Sprinkle with 1/2 cup Mozzarella cheese. Top with 8 oz. can mushrooms, drained, and 2 cups frozen broccoli florets. Beat 4 eggs, 1/4 cup milk 1/2 teaspoon thyme leaves and 1/2 teaspoon onion powder and dash pepper and beat with whisk until well blended. Pour over broccoli. Sprinkle with 1/2 cup Mozzarella cheese. Bake at 375 degrees for 35 minutes or until center is set and top is golden brown.
Tuna Rice Cakes (7/10/18) Combine one 6-1/4 oz. can tuna, water packed with the liquid, 2 cups cooked rice, 1/4 cup chopped celery, 1 Tablespoon green onion, chopped, 2 Tablespoons flour, and 1/8 teaspoon pepper. Add 2 egg (yolks) and mix well. Beat egg whites until stiff and fold into tuna mixture. Heat 1 cup oil in large skillet. Drop mixture by 1/4 cupfuls into hot oil, spreading lightly with back of spoon to form thin cakes. Cook, turning once until golden brown. Serve with lemon wedges.
Almond Sugar Cookies (7/9/18) In a large mixing bowl, cream 1 cup butter, softened, with 3/4 cup sugar. Beat in 1 teaspoon almond extract. Combine: 2 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt and gradually add to creamed mixture. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Coat bottom of a glass with non-stick cooking spray. Dip into sugar and flatten cookies with prepared glass. Dip glass into sugar as needed. Bake at 400 degrees for 7-9 minutes or till edges are lightly browned. Cool for 1 minute before removing to wire racks. Drizzle with powdered sugar glaze.
Coffee Cake (7/6/18) Preheat oven to 350 degrees. Mix 1 package (18.25) package yellow cake mix, 3 oz. pkg. instant vanilla pudding, 3 oz. pkg. instant butterscotch pudding while dry. Mix 1 cup water, 1/2 cup vegetable oil, 4 eggs slightly beaten and 1 teaspoon vanilla. Combine with the dry ingredients and mix well. In a separate bowl combine: 1/2 cup packed brown sugar, 1/2 cup chopped nuts and 1 teaspoon cinnamon. Pour about one half of the cake batter into a bunt pan. Then sprinkle with half of the topping mixture. Pour the remaining batter into the pan and sprinkle with the remaining topping. Bake at 350 degrees for 45 minutes until a toothpick comes out clean. After it is done, let it cool and then pop the cake out onto a plate with the top up.
Cauliflower Casserole (7/5/18) Place a medium head cauliflower , broken into florets in water, cover and cook until crisp-tender. Drain. Combine cauliflower, 1 cup sour cream, 1 cup shredded cheddar cheese, 1/2 cup crushed cornflakes, 1/4 cup chopped green pepper, 1/4 cup chopped sweet red pepper, 1 teaspoon salt. Transfer to a greased 2 qt. baking dish. Sprinkle with parmesan cheese, and paprika. Bake uncovered at 325 degrees for 30-35 minutes or till heated through.
Rhubarb Baked Beans (7/3/18) In a large skillet, fry 5 slices of bacon till crisp. Remove bacon. In the same frying pan, add 1-1/2 cups chopped rhubarb and 1 cp chopped sweet onions. Cook 2 minutes or till tender. Stir in 1 teaspoon ginger and 1/2 teaspoon salt. Cook 1 minute longer. Stir in two 15 oz. cans of navy beans, rinsed and drained, one 8 oz. tomato sauce, 1/2 cup packed brown sugar, 2 teaspoon yellow mustard and the bacon, crumbled. Transfer to cooking dish. Bake, covered at 350 degrees for 25 minutes. Uncover and bake 20 minutes or till surface loses wet appearance.
Coconut Cranberry Bars (7/2/18) Combine 1-1/2 cups graham cracker crumbs( about 24 squares) and 1/2 cup butter or margarine, melted. Press into greased 13 inch by 9 baking pan. In a bowl, combine 1-1/2 cups vanilla or white chips, 1-1/2 cups dried cranberries, 1 can sweetened condensed milk, 1 cup flaked coconut and ½ cup pecan halves or chopped nuts. Spread gently over the crust and bake at 350 degrees for 25-28 minutes or till edges are golden. Cool on rack and cut into bars.
JUNE
Butterfinger Dessert (6/29/18) Prepare an angel food cake or buy an already made one and cut into one inch cubes. Spray a 9 by 13 pan and arrange 1/2 of the cubes on the bottom. In a bowl mix 1 package sugar-free, fat free butterscotch pudding and 1-1/2 cup skim milk. Whisk until starts to thicken, Fold in two, 8 oz. carton fat free or light Cool Whip, thawed. Pour 1/2 the fluff mixture over cubed cake. Top with 5 fun size butterfinger candy bars crushed. Repeat with the remainder of the cake, pudding mix and 5 more crushed Butterfinger candy bars. Cover and refrigerate for 1 hour.
Hash Brown Reubens (6/28/18) Place two frozen has brown patties in a greased 11 by 7 baking pan. Spread each with butter. Top with 2 thick slices corned beef. In a bowl combine : 1/2 cup sauerkraut, rinsed and drained, 2 Tablespoons brown sugar 2 Tablespoons cinnamon applesauce and spoon over the corn beef. Top with 1/4 cup Thousand Island salad dressing and 1/2 cup finely shredded Swiss cheese. Bake, uncovered at 400 degrees for 15 to 20 minutes or till heated through.
Chunky Chicken Stew (6/27/18) Place 1 onion, coarsely chopped, 2 clove garlic, minced, and 1 pound boneless, skinless chicken breasts, cut into large chunks into a 4 qt. or larger crock pot. Stir in 3 potatoes, peeled and cut into large cubes, 1 pound carrots cut into 1 inch pieces, three 15 oz. cans vegetable or chicken broth, 1/2 cup ketchup and salt to taste. Cover, cook on low 4-6 hours or till potatoes and carrots are tender. Add: 10 oz pkg. frozen peas, thawed 3/4 pound whole green beans, 3 Tablespoons Worcestershire sauce, 1 teaspoon paprika, dash black pepper and 1/2 teaspoon red pepper flakes. Cover and cook 1 more hour.
Lemonade Cheesecake Pie (6/26/18) Beat 8 oz. softened cream cheese with a mixer until creamy. Gradually add 1/2 cup thawed frozen lemonade concentrate, beating well after each addition. Whisk in 2 cups out of an 8 oz. tub of Cool whip. Spoon into a graham pie crust. Refrigerate for 4 hours or till firm. Meanwhile, toss 1-1/2 cups sliced fresh strawberries with 2 Tablespoons sugar. Pipe or spoon the remaining Cool Whip from the tub around the edge of the pie and just before serving top with the berry mixture.
Impossibly Easy Vegetable pie (6/25/18) Heat Oven to 400 degrees and grease a 9 inch pie plate. Boil 2 cups chopped broccoli or 2 cups sliced cauliflower until almost tender. Drain well. Stir together the cooked broccoli, 1/3 cup onion chopped, 1/3 cup chopped green pepper, and 1 cup shredded Cheddar cheese in the pie plate. In a bowl stir together 1/2 cup Bisquick, 1 cup milk, salt and pepper and 2 eggs until blended. Pour into pie plate. Bake at 400 degrees for 35 to 45 minutes or till golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Chicken with Rosemary Sauce (6/22/18) In a large skillet over medium heat, cook 4 boneless, skinless chicken breast halves in 1 Tablespoon butter on both sides 4-5 minutes or till juices run clear. Remove and keep warm. Add 1/2 cup white wine or 1/2 cup chicken broth to the skillet and stir to loosen browned bits from the pan. Add 1/2 cup heavy cream and bring to a boil. Reduce heat and cook and stir till slightly thickened. Stir in 1 Tablespoon fresh Rosemary, minced or a smaller amount of dried, and 3 Tablespoons butter and stir till blended. Serve sauce with cooked chicken.
Stuffed Pepper Casserole (6/21/18) In a 4 quart saucepan cook 1 pound extra lean ground beef 1/2 cup onion diced, 3 cloves garlic, finely chopped, over medium heat, breaking into small pieces as beef browns. Add: 2 cups diced bell peppers, salt and pepper and cook 5-7 minutes or until peppers have started to soften. (If you do not use extra lean beef, drain off some of the fat at this point). Reduce heat to medium and add 15 oz. can diced tomatoes, undrained, 2 cups beef broth , 8 oz. can tomato sauce, 1 Tablespoon soy sauce, 1 tablespoon Italian seasoning . Stir until well combined. Add 1 cup uncooked white rice. Return to boiling, reduce heat to low, cover and simmer till rice is tender. Remove from heat and sprinkle with 1 cup shredded Cheddar cheese.
Chocolate Frosted Toffees (6/20/18) Grease 13 by 9 pan. Combine: 3/4 cup flour, 1/3 cup firmly packed brown sugar, 1/4 teaspoon salt, 1/4 cup margarine or butter, softened, 14 oz. can sweetened condensed milk (not evaporated), 1/2 cup dark corn syrup and 2 teaspoons vanilla. Mix well. Stir in 4 cups flaked coconut, toasted. Spread in prepared pan Bake at 350 degrees for 25 to 35 minutes or till golden brown. Frosting: In a small pan heat 1 cup semi-sweet chocolate chips in 3-4 Tablespoons whipping cream or milk over low heat, stirring constantly. Stir in 1/2 cup powdered sugar, 2 Tablespoons margarine or butter, softened, and 1 teaspoon vanilla. Mix well and spread over cooled bars. Refrigerate 30 minutes and cut bars.
Classic Hamburger Casserole (6/19/18) Preheat oven to 350 degrees. In a medium skillet, brown 1 pound ground beef, drain well. Stir in 9 oz. frozen cut green beans, thawed and drained, 1 can tomato soup 1/4 cup water, 1/2 teaspoon seasoned salt,1/8 teaspoon pepper. Pour into 1-1/2 qt. casserole. In a medium bowl, combine 2 cups hot mashed potatoes and 1/2 can French fried onions and spoon potato mixture in mounds around edge of casserole. Bake, uncovered at 350 degrees for 25 minutes or heated through. Top potatoes with 1/2 cup shredded Cheddar cheese and remaining French onion and bake an additional 5 minutes or till onions are golden brown.
One Pot Caesar Chicken Pasta (6/18/18) In a 4-5 qt. Dutch Oven add 32 oz. chicken broth 8 oz. angel hair pasta , broken in half, 2 cups chopped cooked chicken 1-1/2 cups small fresh broccoli florets, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper. Heat to boiling over medium high heat. Reduce heat to medium and cook 8-10 minutes, stirring occasionally until most of liquid is absorbed. Stir in 1/2 cup creamy Caesar dressing and cook till heated through. Remove from heat, stir in 1/4 cup shredded Parmesan Cheese.
Onions and Green Ribbons (6/15/18) Using a vegetable peeler, peel 1 medium carrot and 1 small cucumber. Still using the peeler, cut both in long thin strips to resemble ribbons. For the cucumber cut close to the center but don’t cut into the seeds. Discard the seeds. Put the strips in a medium bowl and add 1/2 teaspoon grated lemon zest, 2 Tablespoons fresh lemon juice and 2 Tablespoons sugar. Toss gently to coat. Serve immediately.
Grilled Sweet Onions (6/14/18) Tear four double thickness of foil about 12 inches square. In each one place a large sweet onion quartered, a garlic clove, crushed, dot with butter and sprinkle with seasoned salt. Fold foil around the onion mixture and seal tightly. Grill, covered over medium heat for 30-35 minutes or till onions are done. Open foil carefully to allow steam to escape.
Gooey Chocolate Cookies (6/13/18) In a large bowl beat 8 oz cream cheese, softened and one half cup butter, softened till light and fluffy. Beat in 1 egg and 1 teaspoon vanilla. Add 18 oz. chocolate cake mix, dough will be sticky. Mix well. Cover and refrigerate for 2 hours. Roll rounded Tablespoons of dough into balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or till tops are cracked. Cool 2 minutes before removing from pans to racks.
Pistachio Cheesecake Dip (6/12/18) Mix together, an 8 oz package of cream cheese at room temperature an 8 oz container of Cool Whip best to use full fat and a 3.5 oz package of pistachio instant pudding mix just the mix. Beat with an electric mixer on high until well combined. Serve with a dollop of whip cream and a cherry on top and animal crackers to dip.
Spinach Apple Salad (6/11/18) In a small bowl, combine 2 Tablespoons cider vinegar, 2 Tablespoons vegetable oil, 1/4 teaspoon salt, 1/4 teaspoon sugar. Mix well. Add 1 cup diced unpeeled apple, 1/4 cup chopped sweet onion, 1/4 cup raisins and toss lightly to coat. Cover and let stand for 10 minutes. Just before serving combine 2 cups torn fresh spinach and 2 cups torn romaine in a large bowl. Add dressing and toss.
Classic Mozzarella Sticks (6/8/18) Pour oil for frying into medium size, heavy saucepan or skillet. Cut 8 oz. Mozzarella cheese into 1/2 inch strips. Line a baking sheet with paper toweling and set aside. Place 3 Tablespoons flour on paper plate. Roll cheese strips in flour to coat. In shallow bowl combine: 2 large eggs, 1/4 cup water. In another bowl combine:2/3 cup Italian seasoned bread crumbs, 1/3 cup grated Parmesan cheese and 1/4 teaspoon garlic powder. One stick at a time coat cheese sticks in egg wash, then bread crumbs. Repeat process to coat each stick. Place sticks in single layer on paper plate. Fry in small batches by placing sticks in oil heated to 365 degrees. Cook till golden brown about 30 seconds. Remove with slotted spoon to lined baking sheet. Let oil return to 365 degrees between batches.
Easy Lemon Bars (6/7/18) Mix together 1 package Angel food cake mix and can of lemon pie filling (Wilderness) Spread in a well greased and floured jelly-roll pan 10 by 15 inch. Bake at 350 degrees for 20 minutes until top is golden.
Rhubarb Cake with Caramel Sauce (6/6/18)
CAKE: 2 T butter, softened, 1 C sugar, 1 egg, 2 C flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 C buttermilk or (3/4 C plain yogurt & 1/4 C milk), 2 C chopped fresh or frozen (thawed) rhubarb
TOPPING: 1/4 C flour, 1/4 C sugar, 2 T butter, melted
SAUCE: 1/2 C butter, 3/4 C brown sugar, 1 tsp cornstarch, 1/2 C cream or evaporated milk, 1 tsp vanilla extract
CAKE & TOPPING: Cream together butter, sugar, and egg. Combine flour, baking powder, baking soda, and salt and add alternately to sugar mixture with the milk. Mix just until moist. Fold in rhubarb. Place in greased 9X9 pan. Combine toppingingredients and sprinkle on top of cake. Bake at 350 for 35-40 mins.
SAUCE: Combine ingredients (except vanilla) in a pot and bring to a boil. Boil 1 minute. Remove from heat and stir in vanilla.
Serve sauce over pieces of cake. Top with whipped cream if desired.
Cherry Coffee Cake (6/5/18) Cream together: 1 cup butter and 1-1/2 cups sugar until fluffy. Add 4 eggs. Stir in: 1-1/2 teaspoon baking powder, 3 cups flour, and 1/2 teaspoon salt. Spread 2/3 of this batter in 10 by 15 jelly roll pan. On top of that batter spread 1 can Wilderness Cherry pie filling. Drop remaining batter in clumps over filling and swirl. Bake at 350 degrees for 45 minutes. Drizzle with powdered sugar icing.
Mini Apple Pie (6/4/18) Preheat oven to 425 degrees. Peel, core and chop 2 medium tart baking apples into 1/4 inch pieces. In a medium bowl, combine apples, 1/4 cup sugar, 2 teaspoons flour 3/4 teaspoon cinnamon, tossing gently. Set aside. Open and unroll 1 sheet refrigerated pie crust on to work surface. Using 4 inch wide bowl or cup, cut out five circles, reserving the scraps. Press each circle inside 5 spaces of a muffin tin. Evenly divide apple mixture into each prepared muffin cup. Cut reserved dough scrapes into strips and top each pie with strips. Fill the remaining empty muffin cup with water. Bake until bubbling, about 18 minutes. Let pies cool in muffin tin, then remove.
Glazed Berry Squares (6/1/18) Mix together 2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter and press into bottom of a 13 by 9 pan. Beat 1-1/2 pkg each 8 oz. cream cheese (one 8 oz. package and one half of another 8 oz. package) cream cheese, 1/4 cup sugar until well blended. Whisk in 1-1/2 cups thawed cool whip and spread over the crust. Top with 1-1/2 cups fresh blue berries, and 1-1/2 cups slices fresh strawberries. Add 3/4 cup boiling water to a 3 oz. pkg. strawberries gelatin till dissolved. Add 3/4 cup ice cubes and stir till melted. Pour over the berries and refrigerate 4 hours or till firm.
MAY
Unfried Chicken (5/31/18) Remove skin from one broiler- fryer chicken cut up in pieces. Place chicken pieces in re-sealable plastic bag. Pour 1/2 cup Ranch reduced fat dressing over the chicken in the bag. Seal and turn to coat all the chicken pieces well. Refrigerate at least 30 minutes to marinate. Preheat oven to 400 degrees. Place Shake and Bake extra crispy seasoned coating mix on a plate. Dip chicken pieces one at a time turning to coat. Arrange on Baking sheet. Sprinkle with any remaining coating over the chicken. Bake 40 to 45 minutes until cooked through.
S
ummer Corn Salad (5/30/18) Whisk together 2 tablespoons of olive oil, 1 tablespoon lime juice, and ¼ teaspoon salt in a small bowl and set aside. Cook 1 ½ cups fresh or frozen corn, thawed in a skillet with remaining 1 tablespoon olive oil until tender. Pour corn into a large bowl, cool slightly and add 1 ½ cups cherry tomatoes, halved, ½ cup finely chopped cucumber, and 2 tablespoons minced fresh basil. Refrigerate until ready to serve. Right before serving, drizzle with dressing, 1/3 cup crumbled feta cheese and 2 tablespoons Italian dressing (if desired).
Comforting Chicken & Noodles in the Crock Pot (5/29/18) In crockpot put 1 pound chicken breasts (fresh or frozen). Pour 2 cans chicken broth (15 oz each) and 2 cans cream of chicken soup over the chicken. Top that with one stick of butter or margarine. Put the crockpot on low for 6-7 hours. Take the chicken out and shred. Put back in crockpot. Add the one package frozen egg noodles (24 ounce) and cook for 2 more hours. (I stir every 30 minutes until done.)
Peach Melba Crumble Bars (5/25/18) Heat oven to 375 degrees and spray a 9 inch pan with cooking spray. In a large bowl place 1 pouch Betty Crocker cookie mix. Cut in 1/2 cup cold butter, cut into pieces using pastry blender or fork until crumbly. Reserve 1 cup of mixture for topping and set aside. Press remaining mixture in bottom of pan and bake for 10 minutes. In medium bowl mix 3/4 cup peach preserves and 1 Tablespoon lemon juice. Gently stir in 1 cup fresh raspberries and spread evenly over partially baked crust. Sprinkle reserved cookie mixture over the filling. Bake 28 to 32 minutes or till top is light golden brown and bubbling along the edges. Cool completely. Cut into bars. Cover and refrigerate any remaining bars.
Tasty Pork Roast (5/24/18) Melt 2 Tablespoons butter in skillet. Brown 2-1/2 pound pork roast in skillet on all sides. Remove to roasting pan, reserving the drippings. Add 1/3 cup water,1/4 cup Heinz 57 sauce, 2 tablespoon soy sauce, and salt and pepper to reserved pan drippings. Mix well. Pour over roast. Cover and roast at 375 degrees for 30 minutes, basting with pan drippings. Reduce oven temperature to 300 degrees and roast for one more hour, basting occasionally with drippings.
Rhubarb Bars (5/23/18) Mix 2 cups flour and 2 Tablespoons sugar and 1 cup margarine, softened, Press into 9 by 13 inch pan. Combine 1 cup sugar, 6-8 cups rhubarb, diced and 1 Tablespoon cinnamon. Spread over crust. Bake at 375 degrees for 45-50 minutes. Cool completely. Mix up 1 package instant vanilla pudding according to package directions. Spread pudding over baked bars. Chill before serving.
Banana Cherry Nut Bread (5/22/18) In a medium-size mixing bowl cream 1/2 stick margarine until fluffy, Add 1 cup sugar and beat well. Add 3 eggs, one at a time beating after each addition. Add 3-4 mashed ripe bananas and blend in well. Dredge 1/2 cup chopped nuts, 1/2 cup Maraschino cherries, cut in thirds, and 1 cup raisins in 1 cup flour. To another 1 cup flour add 1 teaspoon baking soda. Add gradually to the creamed mixture blending well. Add the raisins, nuts cherries along with the remaining flour to the mixture. Spoon into a 9 by 3 inch loaf pan, greased and lined with wax paper. Bake in a pre-heated 325 degrees oven for 50-55 minutes until cake tester emerges clean. Cool in pan for 5 minutes before turning out on a wire rack to cool.
Ranch Noodles (5/21/18) Cook 8 oz. package egg noodles as directed on package. Drain and return to sauce pot. Stir in 1/4 cup butter or margarine, 1/2 cup sour cream, 1/2 cup ranch dressing, and 1/2 cup Parmesan cheese, optional. Heat until hot.
Fresh Salmon Burgers (5/18/18) Freeze 1 pound salmon filets for 20 minutes so they are easier to chop. Cut them into 3/4 inch pieces. Meanwhile combine 1/3 cup mayo, 1 green onion chopped, 2 Tablespoons ketchup, 1 Tablespoon Gray Poupon mustard, 1/4 cup chopped , drained pickle chips, and mix till blended . Chop salmon finely, place in medium bowl, add 1 egg beaten, 1/2 cup seasoned bread crumbs and 1 Tablespoon more of pickles. Add 2 Tablespoons of the Mayo mixture and mix till blended. Shape into 4 one-half inch patties. Spray a large skillet, add salmon patties and cook 4-5 minutes on each side or till heated through and golden brown on both sides. Serve with remaining mayo mixture.
Apple Grunt (5/17/18) Cut enough apples to fit into a pie pan. Combine 2 eggs beaten, 1 cup sugar, 2 Tablespoons melted oleo, 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla. Spread over the apples. Bake at 350 degrees or 45 minutes in a metal pan or 325 degrees in a glass pan.
Venison Barbecue (5/16/18) Combine in a slow cooker: 2 pounds ground venison, 1 cup ketchup, 3 Tablespoon Worcestershire sauce, 2 teaspoons mustard, 3 teaspoons brown sugar, 1 medium onion, chopped, 2 teaspoon vinegar, optional, salt and pepper to taste. Cook on low 8-10 hours. Serve hot on buns, over noodles or mashed potatoes.
One Dish Chicken with Vegetables (5/15/18) In a small bowl combine: 1 envelope Onion soup mix, 1/2 teaspoon garlic Powder, and 1/4 cup olive oil. Spoon half into a large re-sealable plastic bag. Add 4 boneless skinless chicken breast halves.. Seal bag and turn to coat well. Spoon remaining marinade into another re-sealable plastic bag. Add 4 medium potatoes, cut into chunks and 4 medium carrots cut into 1/4 inch slices. Seal bag and turn to coat. Arrange chicken and vegetables in ungreased 11 by 7 baking dish. Cover and bake at 425 for 15 minutes. Uncover and bake 15-20 minutes longer or till thermometer reads 170 degrees and vegetables are tender.
Chocolate Clusters (5/14/18) Crush 1/2 cup dry roasted peanuts into small pieces and set aside. Cover baking sheet with waxed paper. Microwave 1 package semi-sweet chocolate in microwave and add 2-1/2 cups corn flakes, 1/2 cup dried cranberries and peanuts. Stir gently till evenly coated with chocolate. Drop mixture into 24 clusters on prepared baking sheet. Top each with 1 large marshmallow. Refrigerate 1 hour till firm.
Bacon and Cheddar Chicken (5/11/18) Preheat oven to 350 degrees. In an ovenproof skillet, cook 4 bacon chopped strips until crisp. Remove to paper towels and reserve the drippings. Sprinkle 4 boneless chicken breast halves with salt and pepper. In the same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush meat with 1/3 cup barbecue sauce. Transfer to oven and bake 8 minutes. Spoon 1/2 cup barbecue sauce over chicken and sprinkle with 1/2 cup shredded cheddar cheese and the bacon. Bake till cheese is melted and thermometer reads 164 degrees.
Beer Pork Chops (5/10/18) Sprinkle 4 boneless pork loin chops with salt and pepper. In a large skillet, heat 1 Tablespoon oil and brown chops on both sides. Mix 3 Tablespoons ketchup, 2 Tablespoons brown sugar and 3/4 cup beer. Pour over chops, bring to a boil, reduce heat and simmer uncovered until a thermometer inserted in pork reads 145 degrees, about 4-6 minutes. Let stand 5 minutes before serving.
Pecan Pie Bars (5/9/18) Preheat oven to 350 degrees. For crust in a medium bowl combine 1-1/4 cup flour, 1/2 cup powdered sugar, 1/4 teaspoon salt. Cut in 1/2 cup butter until resembles coarse crumbs. Pat crumbs into ungreased 11 by 7 pan. Bake 20 minutes or till light brown. For the filling: in a medium bowl , stir together 2 eggs lightly beaten, 1 cup chopped pecans, 1/2 cup packed brown sugar, 2 Tablespoons melted butter, 1/2 cup light corn syrup, and 1 teaspoon vanilla. Spread evenly over the baked crust. At 350 degrees bake for 20 minutes or till filling is set. Cool in pan or on a rack.
Apple Fritters (5/8/18) In a large bowl combine: 3 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt. In a bowl combine, 1 egg, beaten, 1 cup milk, 1/4 cup orange juice, 1/4 cup butter, melted, 1 teaspoon vanilla, and 1 teaspoon grated orange peel. Add to the dry ingredients just until moistened. Fold in 1 cup grated unpeeled apples. In an electric skillet or deep fryer, heat oil to 375 degrees. Drop batter by rounded tablespoonfuls, a few at a time into hot oil. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels and dust with confectioners sugar.
Easy Chocolate Covered Strawberries (5/7/18) Melt either 4 oz. bags of semi-sweet, and White chocolate (4 oz.) or 4 oz. Sweet chocolate separately or 12 oz. of either one you like. Spoon 1 tablespoon melted chocolate into each section of an ice cube tray, wash and pat dry 16 small strawberries. Place one strawberry in each section of the ice cube tray pressing gently into chocolate to coat as much of the strawberry as possible. Refrigerate 1 hour or till chocolate is firm. Twist ice cube tray to loosen chocolate covered strawberries from tray before serving.
Mexican Nachos (5/4/18) Arrange tortilla chips on 12 inch pizza pan coated with cooking spray. In a large skillet, cook and stir 1/2 onion, chopped and garlic (of your choice) in a tablespoon of oil until tender. Add 3 cups shredded cooked chicken breasts and 2 Tablespoons Taco seasoning. Stir in 1 cup salsa and heat well. Spoon over the chips and sprinkle with 1 cup shredded cheese of your choice. Bake at 350 degrees for 10-14 minutes till cheese is melted. Top with tomato and thinly sliced green onions chopped (if desired.
Teriyaki Burgers (5/3/18) In a large bowl combine 1-1/2 cups, 1/4 cup finely chopped onion, 2 Tablespoons soy sauce, 1/2 teaspoon marjoram and 1/4 teaspoon ginger. Crumble 1 pound ground beef over the mixture and mix well. Shape into four patties. Grill, covered over medium heat or broil on each side till meat reaches 160 degrees and juices run clear. Grill or broil an 8 oz. can pineapple rings until slightly browned Place burgers on hamburger buns bottom. Top with pineapple and the bun tops.
Chocolate Chip Maple Peanut Bars (5/2/18) Let one roll of refrigerated chocolate cookie dough stand at room temperature 10 minutes or till it softens. Spray a 9 inch pan with non-stick cooking spray. In a large bowl break up the cookie dough, add 1/3 cup extra crunchy peanut butter and 1 teaspoon maple extract. Beat until well blended. Press dough evenly in bottom of pan. Bake 15 to 20 minutes at 350 degrees or till golden brown. Cool completely in pan, about 30 minutes. Meanwhile in a small bowl, mix 1 cup of ready-made frosting, with 1 teaspoon maple extract until smooth. Spread frosting over cooled bars. In another bowl mix, 1/2 cup salted peanuts, chopped coarsely and 2 Tablespoons toffee bits. Sprinkle with peanut mixture and press lightly. Refrigerate about 30 minutes before cutting. Store covered.
Sausage- Rice Casserole (5/1/18) In a small skillet, cook 1/2 pound bulk Italian sausage, 1/4 cup chopped onion, and 1/4 cup chopped, sweet, red pepper over medium heat until the sausage is no longer pink, Drain well. Remove from the heat and stir in, 1/2 cup uncooked instant rice, 1/4 teaspoon basil, 1 can tomato soup undiluted, 1/4 cup water, 1/4 cup shredded mozzarella. Transfer to ungreased 3 cup baking dish. Cover and bake at 350 degrees for 25-30 minutes or till rice is tender. Uncover and sprinkle with 2 Tablespoons Mozzarella cheese and Bake 5 minutes longer until cheese is melted.
APRIL
Grilled Salmon (4/30/18) Place 4 salmon filets , skin side down, on a double thickness of heaving duty foil, about 18 by 12 inches. Combine 1 teaspoon garlic powder, 1 teaspoon lemon pepper seasoning, 1 teaspoon curry powder and 1/2 teaspoon salt and sprinkle over the salmon. Top with 1 small onion, cut into rings, and 2 medium tomatoes seeded and chopped. Fold foil over the fish and seal tightly. Grill, covered over medium heat for 10 to 15 minutes or till fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Maple-Glazed Pork Chops (4/27/18) Combine: 1/2 teaspoon salt, 1/2 tsp. paprika, 1/4 tsp cumin, 1/4 tsp. cinnamon, 1/4 tsp. pepper. Rub over 2 bone in loin chops. Place in greased 11 by 7 baking pan. Bake, uncovered at 425 degrees for 20 minutes. Combine 1 Tablespoons 1-1/2 teaspoon butter, melted, 1-1/2 teaspoon Dijon mustard. Pour over chops. Bake 5 minutes longer or till meat juices run clear.
Cherry Chocolate Pie (4/26/18) In a large saucepan combine 11 large marshmallows, 1/3 cup milk, 1 piece (3 oz.) milk chocolate bar. Cook and stir over medium heat until smooth. COOL completely. Fold 3/4 cup whipped topping into the chocolate mixture when it was cool. Pour into prepared graham cracker 10 inch crust Cover and refrigerate for at least 30 minutes. Top with pie filling and remaining whipped topping from an 8 oz. container. Cover and refrigerate for 8 hours or overnight.
Philly Cheesesteak Sloppy Joes (4/25/18) Melt 3 Tablespoons butter in a skillet over medium heat. Add ½ white onion diced, ½ green bell pepper, seeded and diced and ½ Tablespoon minced garlic and cook until slightly softened. Add 1 pound lean ground chuck and brown until no longer pink. Drain excess grease. Add 2 Tablespoons Worcestershire sauce, 1 Tablespoon A-1 steak sauce, ½ teaspoon salt and ½ teaspoon pepper. Simmer for 10 minutes. Stir in 4 ounces sliced provolone cheese, diced and heat until melted. Serve on hamburger buns.
Lemon Drop Cookies (4/24/18) In a large bowl cream together 1/2 cup butter, softened, 3/4 cup sugar until fluffy. Beat in 1 egg, 1 Tablespoon half and half cream, and 1 teaspoon grated lemon peel. Combine 1-1/2 cups flour, 1/2 cup finely crushed lemon drops 1 teaspoon baking powder and 1/4 teaspoon salt. Drop by rounded teaspoonfuls on to greased baking sheets. Bake at 350 degrees for 8-10 minutes until edges are browned. Cool for 2 minutes before removing to wire racks
Sausage Rice Casserole (4/23/18) In a small skillet, cook 1/2 pound bulk Italian sausage, 1/4 cup chopped onion, 1/4 chopped sweet red pepper, over medium heat until the sausage is no longer pink. Drain well. Remove from the heat. Stir in 1/2 cup uncooked instant rice, 1/4 teaspoon basil, 1 can condensed tomato soup undiluted, 1/4 cup water and 1/4 cup shredded mozzarella cheese. Transfer to an ungreased 3 cup baking dish. Cover and bake at 350 degrees for 25-30 minutes or until rice is tender. Uncover and sprinkle with 2Tablespoon shredded mozzarella cheese. Bake 5 minutes longer or till cheese is melted.
Saucy Baked Pork Chops (4/20/18) Trim fat from 6 pork chops and heat fat in the skillet. Brown pork chops in melted fat. Seasoned with salt and pepper. Drain off excess fat. Combine 1 can cream of chicken soup, 1 medium onion, sliced 3 Tablespoons catsup, 2 teaspoons Worcester sauce. Pour over chops. Cover and bake in 350 degree oven for 45 to 60 minutes.
Easy Pasty Pie (4/18/18) Mix together 1 pound raw extra lean ground chuck, 1 cup skim milk, 1 cup carrots, diced, 1 cup rutabaga, diced, 1 pkg. dry onion soup mix, 2 cups raw hash browns in a large bowl. Empty into a deep dish pie plate. Arrange a pie crust on top and make slits in the top. Bake 1 hour at 375 degrees and cover when crust starts to brown.
Cranberry Chicken (4/17/18) Preheat oven to 350 degrees. Spray cooking spray in a 9 by 13 glass baking dish. Place 4 medium chicken halves (skinless, boneless) in the pan and set aside. Mix together: 16 oz. can whole berry cranberry sauce, 8 oz. Catalina dressing, 1 packet dry onion soup mix. Mix well and put over the chicken. Bake for 1 hour.
Navy Bean Soup (4/16/18) Place one pound of navy beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from the heat, cover and let stand for one hour. Drain and rinse beans, discarding the liquid. In a large saucepan, Combine 2 quarts chicken broth, the beans, 2 Tablespoons minced parsley, 2 Bay leaf, 1/4 teaspoon pepper. Bring to a boil, reduce heat, cover and simmer I hour. Then add 1 medium onion, chopped. 1 medium carrot, chopped. 1 celery rib, chopped. Cover and simmer for 20-25 minutes until vegetables and beans are tender. Stir in 6 bacon strips, cooked and crumbled. Before serving discard the Bay Leaf.
Berry Cobbler (4/13/18) Place two, 12 oz bags frozen mixed berries in a 9 by 13 baking dish. Add one box of dry white cake mix over the top. Pour 1 can 7 UP or Sierra Mist slowly over the top. DO NOT stir the cake mix and pop. Bake 350 degrees for 45 – 50 minutes.
Finnish Cauliflower (4/12/18) Place 2 cups day old cubed rye bread in 15 by 10 baking pan. Bake at 300 degrees for 15-20 minutes until crisp. In a large skillet, saute 1 small head cauliflower in butter with 1 teaspoon caraway seeds until tender. Remove from heat. Stir in bread and 3 cups shredded sharp cheddar cheese. Transfer to a greased 11 by 7 baking dish. In a small bowl, whisk 4 eggs beaten, 1 cup flat beer or nonalcoholic beer, 1 teaspoon dry mustard, 1/2 teaspoon coriander (opt.) and pepper. Pour over bread mixture bake at 350 degrees for 30-35 minutes or till knife inserted near the center comes out clean.
Hamburger Stroganoff (4/11/18) Saute 1/2 cup finely chopped onion and 1 clove garlic, minced in butter over medium heat. Stir in 1 pound ground beef and brown. Stir in 2 Tablespoons flour salt and pepper. 1 pound fresh mushrooms or small can sliced mushrooms, drained. Cook 5 minutes. Stir in one can cream of chicken soup, undrained. Simmer uncovered 10 minutes. Stir in 1 cup sour cream. Heat through. Serve with noodles or rice.
Lemonade Party Cake (4/10/18) Bake 1 package lemon cake mix as directed on package for 9 by 13 pan. Cool 15 minutes. Mix 1 can (6 oz.) frozen lemonade, concentrate, thawed, and 3/4 cup powdered sugar. Poke long tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours or till chilled. Spread frosting over the top of cake or you can use Cool Whip.
Strawberry Shortcake (4/9/18) In a glass 11 by 7 pan, mix one 6 oz. package strawberry J-ello and 2 cups boiling water. Mix until dissolved. Add 16 oz. package of frozen sliced strawberries and stir. Break up a 10 oz. angel cake into small bits and place on top of gelatin. Gently press with a fork Until cake is soaked with gelatin. Refrigerate until completely set. Spread with whipped cream or cool whip.
Heavenly Chocolate Mousse Pie (4/6/18) With mixer, beat 4, one oz. squares unsweetened chocolate, melted with 14 oz. can sweetened condensed milk (not evaporated) and 1-12/2 teaspoon vanilla until well blended. Chill 15 minutes until cooled. Stir until smooth. Fold in 1 cup (1/2 pint, whipping cream or Cool Whip. Pour into chocolate-flavored crust. Chill well. Refrigerate left-overs.
Mozzarella Beef Roll-Ups (4/5/18) Preheat oven to 350 degrees. In a large skillet cook and crumble 1 pound ground beef with 1 medium pepper, chopped and 1/3 cup chopped onion until no longer pink. Drain. Stir in 8 oz. can pizza sauce, 2 ounces (about 2/3 cup) sliced pepperoni and 1/2 teaspoon dried oregano. Spoon 1/2 cup mixture across center of 6 flour tortillas (10 inch) warmed. Top with piece of stringed cheese. fold up each tortilla. Place on ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes.
Quick Tuna Salad (4/4/18) Thaw 1 pkg. frozen peas and carrots and rinse well. Drain one can tuna and flake. Prepare a regular toss salad using lettuce or greens, shredded carrot, onion, sliced cucumbers, radishes, if desired. Add thawed peas and carrots, drained can green beans and tuna. Mix together and toss with your favorite dressing. Decorate the top of salad with hard cooked eggs.
Broccoli and Sweet Potato Salad (4/2/18) Place 4 cups cubed, peeled sweet potatoes, ( about 2 large), 2 medium sweet, red peppers, sliced and 6 fresh Thyme sprigs in greased 15 by 10 baking pan. Drizzle with 3 teaspoons olive oil. Bake, uncovered at 400 degrees for 30 to 45 minutes or till potatoes are tender, stirring once. Cool, discard thyme sprigs. Fill a large saucepan half full of water bring to a boil. Add 4 cups fresh broccoli florets, cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry. In a large bowl, combine the roasted vegetables, broccoli, 1/2 cup crumbled feta cheese, 2 Tablespoons sunflower kernels. In a small bowl, whisk 2 Tablespoons cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper and 4 teaspoons olive oil. Pour over the vegetable mixture and gently toss to coat.
MARCH
Strawberry Lemonade Slush (3/30/18) Combine 10 oz. carton frozen sweetened sliced strawberries , 3/4 cup lemonade concentrate, 3/4 cup water, 1 cup ice cubes in a blender. Cover and process until smooth. Pour into a freezer container. Cover and freeze at least 12 hours or up to 2 months. Let stand at room temperature for 1 hour before serving. Stir in 1 cup club soda. 4 servings.
Raspberry Cinnamon French Toast (3/29/18) Place 12 slices cinnamon bread, cubed, in greased 9 by 13 baking dish. In a bowl, combine 5 eggs beaten, 1-3/4 cups milk, 3/4 cup brown sugar 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg and pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle 1/2 cup slivered almonds over egg mixture. Combine 1/4 cup butter, melted and 1/4 cup brown sugar and drizzle over top. Bake, uncovered at 400 degrees for 25 minutes. Sprinkle with 2 cups fresh raspberries and bake 10 minutes longer until a knife inserted near center comes out clean.
Baked Casserole (3/28/18) In a large frying pan, brown 1 pound lean ground beef until red disappears. Add 2 cups diced onions and cook until light in color. Add 2 cups diced celery, 2 cups diced raw potatoes, 1 can tomato soup and 1 soup can of water. Add salt and pepper to taste and blend. Place in a greased 1-1/2 qt. casserole and bake in 375 degree oven for one to one and a half hours. Serves 6 to 8.
Lemon Yogurt Bread (3/27/18) In a large bowl, combine: 1-1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder. In a small bowl whisk 1 cup lemon yogurt, 1 egg, 1/3 cup canola oil and 1 Tablespoon lemon juice. Stir yogurt mixture into flour mixture just until moist. Pour into greased loaf pan. Bake at 325 degrees for 45-50 minutes. Cool in pan 10 minutes. Remove from pan to wire rack. 1 loaf.
Weight Watchers Low Point Apple Crisp (3/26/18) Place 4-5 medium apples, cut up in chinks, in a 8 by 8 pan which has been sprayed . Sprinkle over the apples 2 packets of cinnamon or maple brown sugar oatmeal over all the apples to make sure they are covered. Then Pour an 8 oz can of diet sprite or diet 7 up over all. Sprinkle with 1 T. brown sugar and spray the dessert with I can’t believe it’s not butter. (Just a couple of sprays) Preheat oven to 375 degrees and bake for 20-25 minutes. The crisp will bubble up and oatmeal will have a toasted look. Top with cool whip if you desire.
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Crunchy Party Chicken (3/23/18) In a mixing bowl combine: 2 cups chopped, cooked chicken, 1 cup celery, chopped, 1/2 cup slivered almonds ( opt), 2 hard cooked eggs , chopped, 1/2 cup mayonnaise, 2 Tablespoons Worcestershire sauce, 1/2 Tablespoons finely chopped onion, and 1 can cream of mushroom soup. Spoon into greased 1-1/2 qt. casserole. Top with 1 cup crushed potato chips and bake in pre heated oven 350 degrees for 30 minutes.
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Lemon Yogurt Bread (3/22/18) In a large bowl combine: 1-1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/4 teaspoon baking powder. In a small bowl whisk 1 cup lemon yogurt, 1 egg, 1/3 cup canola oil, and 1 Tablespoon lemon juice. Stir yogurt mixture into flour mixture just until moist. Pour into greased loaf pan. Bake at 325 for 45-50 minutes. Cool in pan 10 minutes remove to wire rack.
BLT Pasta Salad (3/21/18) In a large bowl Mix: 3-2/3 cups large Macaroni shells, cooked, 4 slices bacon , cooked and crumbled, 4 cups tomatoes, cut up, and 3 cups thinly sliced lettuce. In a small bowl mix: 1 teaspoon sugar, 2 teaspoons cider vinegar, 1/2 cup fat free Mayo, 1/3 cup light sour cream, 1 Tablespoon mustard. Mix well and add to shell mixture. Chill before serving.
Wheaties Coconut Cookies (3/20/18) Blend 1/2 cup mixed butter and shortening with 1/2 cup white sugar and 1/2 cup brown sugar. Mix in 1 egg beaten, and 1 cup coconut. Mix together: 1 to 1 and a half cups flour, 1/2 teaspoon soda, 1/4 teaspoon baking soda, dash of salt and add to the sugar mixture, Blend in 1/4 teaspoon vanilla and 1 cup Wheaties. Roll into balls and bake at 375 degrees for about 10 minutes.
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Apple Salad (3/19/18) Rinse and remove cores from 2 medium Granny Smith apples. Do not peel. Cut into 1 inch pieces and place in medium bowl. Add 2 Tablespoons dried fruit such as raisins, dried cranberries, or currants. To the bowl add 3 Tablespoons plain low fat yogurt. In a small skillet toast 1 Tablespoon walnuts until golden brown, careful not to burn. Cool, chop and add to bowl. Add 1 Tablespoon honey, if you choose to. Toss and serve.
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Pecan Bars (3/16/18) In a medium bowl combine 2 cups flour and 1/4 cup brown sugar. Cut in 1/2 cup (1 stick) cold butter until crumbly. Press mixture on the bottom of ungreased 13 by 9 UNGREASED baking pan. Bake 10 to 15 minutes at 350 degrees until crust is light golden. In large bowl combine 1-1/2 cup pecan pieces or halves, 3 eggs beaten, and 2 Tablespoons lemon juice. Pour evenly over the baked crust. Bake 25 minutes or until filling is set.
Hamburger Pie (3/15/18) 8 large potatoes, peeled, boiled, and mashed. Spread in greased 9 by 13 inch glass baking dish. Brown 1 pound ground beef and 1/4 cup diced onion together in large skillet. Stir in 1 envelop onion soup mix, pepper, 1 can green beans, drained, and can of tomato soup. Place this mixture on top of mashed potatoes. Sprinkle with 1 cup cheddar cheese. Bake at 350 for 10 to 15 minutes or till hot and cheese melts.
Carrot Salad (3/14/18) In a medium bowl, combine 4 cups shredded carrots, 1/4 cup raisins, 1/4 cup chopped walnuts. In a container with a stop top, combine, 1/2/cup orange juice, 1/4 cup plain yogurt, 1 tablespoon vegetable oil, 3/4 teaspoon seasoned salt, and 1/2 teaspoon lemon pepper. Shake well. Add to carrot mixture and mix lightly to coat.
Rosemary – Lemon Chicken Thighs (3/13/18) In a skillet cook 2 strips bacon, chopped with 1/4 teaspoon rosemary dried or 1 teaspoon fresh rosemary, over medium heat until bacon is crisp. Reserve drippings. Sprinkle 4 boneless, skin-on chicken thighs with pepper and salt and brown in the drippings on both sides. Cook, covered, skin side down until thermometer reaches 170 degrees. Remove and keep warm. Pour off drippings from pan. Add 1/3 cup chicken broth and 3 Tablespoons lemon juice to the skillet. Bring to a boil scraping to loosen browned bits from the pan. Cook till liquid is reduced by one half. Spoon over chicken, sprinkle with bacon.
Grandma’s Tomato Soup (3/9/18) In a saucepan over medium heat, melt 2 Tablespoons butter or margarine. Add 1 Tablespoon flour and stir to form a paste. Gradually add 2 cups tomato juice and 1/2 cup water, stirring constantly. Bring to a boil. Cook and stir for 2 minutes or till thickened. Add 2 Tablespoons sugar, 1/8 teaspoon salt. Cook till hot.
Maple Toast and Eggs (3/7/18) In a large skillet cook 6 strips bacon , diced until crisp. Remove to paper towel to drain. In a small saucepan heat 1/4 cup maple syrup and 1/8 cup butter until butter is melted and set aside. Trim crust from 6 slices of firm textured bread, flatten with rolling pin. Brush one side generously with the syrup mixture and press each piece into a greased muffin cup with syrup side down. Divide bacon among muffin cups. Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400 degrees for 18-20 minutes or till egg whites are set and the yolks begin to thicken but are not hard. Serve immediately.
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Busy Day Pork Chops (3/6/18) Preheat oven to 375 degrees. Place 1/4 cup fat fee milk in a shallow bowl. In another shallow bowl toss 1/4 cup seasoned bread crumbs with 1/4 cup grated Parmesan cheese, 1/4 teaspoon OF EACH OF THESE: salt, garlic powder, and pepper. Dip pork chops in milk, then with the crumb mixture. Place on baking sheet coated with cooking spray. Lightly spritz chops with cooking spray. Bake 8-10 minutes on each side or until a thermometer reads 145 degrees. Let stand 5 minutes before serving.
Apple Strudel (3/5/18) Place 3 cups flour into a bowl. Combine 2/3 cup water, 1-1/2 tablespoons salad oil, 1 egg plus 1 yolk, beaten, 1/4 teaspoon salt. Add to the flour and stir into a smooth dough. Knead dough on a floured board for 3 minutes. Place in a bowl and cover with a towel. Let stand for 30 minutes. Roll out on large pastry cloth to 30 inches square. Brush surface with melted butter and sprinkle with dry bread crumbs. FILLING: Cut 6 tart apples , peeled and cored, into thin slices and mix with 1 cup raisins , 1 cup chopped walnuts , 1 cup sugar and 1 teaspoon cinnamon. Place filling in an even row the width of the dough and about 2 inches from one end. Fold the 2 inches of dough over the filling and roll the dough over and over, using the pastry cloth. Place on greased baking sheet (strudel may have to be cut in half. Bake at 350 degrees preheated oven for 25-30 minutes. Cool and slice into two inch pieces.
Baked Peach Pancake (3/2/18) Combine 2 cups sliced fresh peaches with 4 teaspoons sugar and 1 teaspoon lemon juice, set aside. (If you use canned peaches drain well and don’t add sugar.) In a large bowl beat 3 eggs until fluffy. Beat in 1/2 cup flour, 1/2 cup whole milk and 1/2 teaspoon salt until smooth. Melt 2 Tablespoons butter in 10 inch ovenproof skillet in 400 degrees oven. Immediately pour batter into the pan. Bake 20-25 minutes or until puffed. Top with peaches, sprinkle with nutmeg.
Date Cookies (3/1/18) Cream together 3/4 cup butter and 1 cup sugar until light and fluffy. Add 2 eggs and 1 teaspoon vanilla and beat well. Add 2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 2 cps slightly crushed corn flakes, 1 cup chopped dates 1 cup chopped pecans. Mix until well blended drop from a teaspoon onto greased cookie sheet. Bake at 350 degrees for about 12 minutes or till delicately browned.
FEBRUARY
Mozzarella Beef Roll-ups (2/28/18) Preheat oven to 350 degrees. In a large skillet cook and crumble 1 pound ground beef with 1 medium green pepper, chopped, and 1/3 onion, chopped until no longer pink. Drain well. Stir in 8 oz. can pizza sauce, 2 ounces sliced pepperoni, about 2/3 cup, 1/2 teaspoon oregano. Spoon 1/2 cup mixture across the center of six flour tortillas 10 inch, warmed. Top with 6 pieces of string cheese or plain mozzarella. Fold bottom and sides of tortillas over filling and roll up. Place on an ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes.
Supreme Peach Pie (2/27/18) One 9 inch pie crust and cool. Filling. Combine 1 cup sugar and 3 Tablespoons cornstarch in saucepan. Slowly add 1 cup water and blend until smooth. Cook over medium heat, stirring constantly until mixture is thick and clear. Remove from heat and add 4 Tablespoons dry peach gelatin powder. Stir until gelatin is dissolved. Cool mixture. Slice enough peaches to fill crust to the top. Add peaches to cooled and slightly congealed gelatin mixture. Blend well. Pour into baked and cooled pie shell. Chill in refrigerator several hours until set. Top pie with whipped cream or topping sprinkle with chopped nuts.
Salisbury Steak (2/26/18) Combine one pound chuck beef, 1/2 small onion, chopped, salt and pepper. Shape into 2 oval patties in 8 inch dish. Cover with wax paper. Microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes. Remove patties from dish and keep warm. Mix 3 Tablespoons flour and either 1/2 cup water or milk and make a smooth paste. Quickly add to the drippings in the dish the patties were cooked in and stir till smooth. Add 1/2 teaspoon Kitchen Bouquet or brown sauce and 1 cup mushroom stems and pieces undrained, stirring well. Microwave on high 2 minutes, stirring after 1 minute till gravy thickens. Place patties in the gravy and spoon some over top of patties. Microwave 1-2 minutes till hot.
Slow Cooked Paprika Chicken (2/23/18) In a slow cooker combine 1-1/4 pound skinless chicken, thighs, cut into 3/4 inch pieces, 1-1/2 cups sliced fresh carrots, 1 medium onion, sliced, 1 medium green pepper chopped, 3 teaspoons paprika, 1/2 teaspoon seasoned salt, 1 can condensed cream of chicken soup and mix well. Cover cook on low setting 6-8 hours. About 10 minutes before serving, stir 1 cup sweet peas, thawed and 1/2 cup sour cream into the mixture. Cook an additional 10 minutes or till thoroughly heated.
Sandwich Filling (2/22/18) Combine in a mixing bowl: 6 hard boiled eggs, chopped, 1 large can tuna, 1/2 small onion, chopped, 1 small green pepper, finely chopped, 1/2 pt. Olives , chopped, 1/4 cup chopped parsley, 1/2 pound cheese, grated, mayonnaise enough to bind together. Butter hamburger or hot dog buns. Fill with sandwich filling. Wrap in foil. Heat in a preheated 350 degree oven about 20 minutes.
Norwegian Sour Cabbage (2/21/18) Cut one head cabbage fine. Place in a Dutch oven or closely covered saucepan. Add 1 Tablespoon butter, 1 teaspoon salt, 1-1/2 teaspoon caraway seeds,. Over this sprinkle 2 Tablespoons flour. Toss together to blend in the flour. Pour 2 cups beef broth or water over cabbage. Bring mixture to a boil. Cover, reduce heat and cook for 2 hours. When ready to serve add 1 Tablespoon vinegar and sugar to taste to taste. If the mixture gets too dry add more beef broth.
Pistachio Dessert (2/20/18) In a bowl , sprinkle 1 package instant pistachio pudding over a large can crushed pineapple Juice and all. Mix well and add 1 cup miniature marshmallow, 1/2 cup, chopped nuts, and blend together. Fold in 9 oz. carton Cool Whip and blend well. Pour into serving dish and keep refrigerated.
Kraut-Beer Burgers (2/19/18) Mix 1 pound ground beef, 1/2 cup bread crumbs, 1 teaspoon parsley, 1 teaspoon celery salt and 1/2 can beer. Season with salt and pepper and make into 5-6 patties. Fry slowly. Cook 1 can sauerkraut with a little parsley until done. Remove patties to a warm platter. To the pan drippings add the other 1/2 can beer, 1 bay leaf and a sprinkle of thyme, simmer and thicken slightly. Place a burger pattie on a warm bun, top with scoop of sauerkraut and a few spoonfuls of the beer sauce.
Applescotch Crisp (2/16/18) Combine in a large bowl: 4 cups peeled and sliced apples, 1 Tablespoon flour, 1/2 cup water, 1/2 cup packed brown sugar, 1/4 cup milk. Mix well and pour into ungreased 9 inch square pan. TOPPING: In a bowl combine: 2/3 cup flour, 1/2 cup chopped nuts, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 cup quick cooking oats, 1/4 cup granulated sugar, one 3.5 oz. package cook and serve butterscotch pudding mix, and 1/2 cup melted margarine. Mix well and place on top apple mixture. Bake at 350 degrees for 45 to 50 minutes.
Lemon Yogurt Bread (2/15/18) In a large bowl combine: 1-1/2 cups flour 3/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder. In a small bowl, whisk 1 cup lemon yogurt, 1 egg, 1/3 cup canola oil and 1 Tablespoon lemon juice. Stir yogurt mixture into flour mixture just until moist. Pour into greased loaf pan. Bake at 325 degrees for 45-50 minutes. Cool in pan for 10 minutes, remove from pan to wire rack.
Valentine Dessert (2/14/18) Make a crust with 1-1/2 cups crushed pretzels, 1 cup sugar and 1 stick margarine. Pat firmly into 7 by 11 inch pan. Bake at 350 degrees for 7-10 inches. Cool. Cream 8 oz cream cheese and 1 cup powdered sugar. Add 20 oz can crushed pineapple, drained and 8 oz Cool Whip. Spread over pretzel crust. Set in refrigerator for several hours before serving.
Lazy Day Cabbage Rolls (2/13/18) Chop 1 medium cabbage, Brown 1 pound ground beef and 1 medium onion, chopped, Drain. Add 3/4 cup rice, 1 can stewed tomatoes, 1 can tomato soup, 2 cups water, and the chopped cabbage. Mix well. Pour into casserole. Cover and bake at 350 degrees until cabbage is tender.
Sweet Potato Banana Bake (2/12/18) In a large bowl combine 2 cups mashed sweet potatoes, 1 cup mashed ripe bananas (2-3 medium) 1/2 cup reduced fat sour cream, 1 egg, lightly beaten, 3/4 teaspoon curry powder, 1/2 teaspoon salt. Transfer to a 1 quart baking dish coated with cooking spray. Cover and bake 350 degrees for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees.
Bacon Potato Bake (2/9/18) Place 8 cups thinly sliced potatoes in water and cook until done. Drain and cool for 10 minutes. In a small bowl combine 2 Tablespoons flour, 2 eggs slightly beaten, 1 cup sour cream, 1 Tablespoon butter and salt. Spoon over potatoes and toss to coat. Place one half of the potato mixture in a greased 2 qt. baking dish. Top with 2/3 of a cup shredded Monterey Jack Cheese, shredded. Then repeat the next layer with potato mixture and same amount to cheese.
Toss 1/4 cup bread crumbs with 1 Tablespoon melted butter and sprinkle over the top. Bake uncovered at 350 degrees for one hour until a thermometer reads 160.
Pecan Upside Down Cake (2/8/18) In a small bowl combine 1/2 cup butter, melted, 1/2 cup brown sugar, 1/4 cup corn syrup, and 1- 1/2 cups pecan halves. Spread evenly in 13 by 8 baking pan, coated with cooking spray. Set aside. In a large bowl combine package of butter pecan cake mix (or your choice) 1 cup reduced fat sour cream, 1/3 cup unsweetened apple sauce, 2 eggs and 2 egg whites and 1 teaspoon vanilla. Beat together and transfer to prepared pan. Bake at 350 degrees for 30-35 minutes until toothpick comes out clean. Cool 5 minutes before inverting to serving platter. Serve warm or at room temperature.
Salmon in Foil with Pineapple (2/7/18) Preheat oven to 400 degrees. In a saucepan melt 1/4 cup butter and add 1/3 cup honey , 4 large garlic cloves, crushed, and 2 Tablespoons lemon juice. Whisk until honey has melted through the butter and mixture is well combined. Cut sheets of 14 inch aluminum sheets. In the center of each sheet place a ring of pineapple and sprinkle with pepper. Arrange salmon filets on top and drizzle with the honey mixture. Sprinkle with salt and pepper. and top with parsley.Pull sides of foil up and inward and seal edges Try to leave a little room for heat to circulate. Transfer packets to baking sheet and bake in oven about 10-15 minutes. Use sauce over rice if you like.
Maple Syrup Salmon (2/6/18) Whisk together: 3/4 cup real maple syrup, 1/4 cup low sodium soy sauce, 1 Tablespoon olive oil and 1 Tablespoon black pepper. Place six (or less) 4-5 oz.salmon filets in a zip lock bag. Pour in marinade and slosh it together to completely coat the salmon. Refrigerate for at least 4 hours. Preheat grill to medium and cook salmon 4-5 inches from the heat until done.
Best Michigan Chops (2/5/18) Whisk together: 4 tablespoons cooking oil, 4 Tablespoons ketchup, 2 Tablespoons lemon juice, 2 Tablespoons Worcestershire sauce and 2 Tablespoons soy sauce. Place 6 or less pork chops in a pan. Spread 1/2 of the sauce over the chops. Bake at 350 degrees for 35 minutes. Turn pork chops and spread with the remaining sauce. Bake for 30 minutes more. Baste once.
Mandarin Orange Dessert (2/2/18) Mix together 60 Ritz Crackers crushed into crumbs, 1/2 cup sugar, and 1/2 cup melted butter. Reserve 1/3 cup of the mixture and set aside. Press remaining crumbs into 9 by 13 pan. Set aside. Combine 14 oz. can sweetened condensed milk two- 11 oz. cans mandarin oranges , drained, two 8 oz. containers Cool Whip, 6 oz. can frozen orange juice, thawed. Pour mixture over the crust and sprinkle with the remaining crumbs you set aside . Refrigerate until firm or overnight.
Texas Warm Bean Dip (2/1/18) Preheat oven to 350 degrees.Combine 8 oz. cream cheese, softened, and 1 cup sour cream in a large bowl. Mix in two 16 oz. cans refried beans until combined; stir in 1 package taco seasoning mix. Spray 9 by 13 baking dish with cooking spray. Spread mixture evenly into baking dish. Sprinkle with 2 cups shredded Cheddar cheese and 2 cups Shredded Monterey Jack cheese, Bake 25 – 30 minutes until cheeses are melted and slightly brown. Serve with tortilla chips.
JANUARY
Roasted Savory Potatoes (1/31/18) In a 9 inch glass baking dish combine 1/2 cup Mayonnaise ( can reduce Mayo to 1/4 cup and add 1/4 cup Dijon mustard if desired) 1 teaspoon garlic powder, salt and pepper 1/4 teaspoon rosemary. Add 2 medium Russet Potatoes, cut into 1/4 inch thick slices and 1/2 cup sliced green onion. Stir to gently coat. Sprinkle with 1/4 cup grated Parmesan cheese. Cover and bake in 350 degrees oven 45 minutes. Uncover and bake 5 minutes longer to brown.
Maple Syrup Salmon (1/30/18) Whisk together: 3/4 cup Maple Syrup, 1/4 cup low sodium soy sauce, 1 Tablespoon olive oil and 1 Tablespoon black pepper. Place six-4 to 5 oz. salmon fillets in a ziplock bag. Pour the marinade in a completely soak and coat the salmon. Refrigerate for at least 4 hours. Grill and cook salmon 4-5 inches from the heat till done. (NOTE: can cut in half or fourth if using less salmon.)
Lightened Chocolate Poke Cake (1/29/18) Heat oven to 350 degrees and spray bottom of a 13 by 9 pan. In a large bowl beat together: one box chocolate fudge cake mix (dry) with 1-1/4 cup water, 1/2 cup unsweetened applesauce and 3 eggs until blended. Pour into 13 by 9 pan and Bake 28-33 minutes or till toothpick comes out clean. Cool 5 minutes. With handle of wooden spoon poke holes almost to bottom, every 1/2 inch. Wipe handle occasionally to keep from sticking. In medium bowl beat a box of chocolate fudge flavor instant pudding and pie filling with 2 cups fat free milk. Whip until starts to get thick and pour over cake, working back and forth to fill holes. Some will remain on top. Refrigerate 2 hours or until chilled. Spread top with 8 oz Cool Whip.
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Easy Chicken Pot Pie (1/26/18) Mix 1-2/3 cups frozen mixed vegetables, thawed, 1 cup cut up chicken and 1 can condensed cream of chicken soup and place in ungreased 9 inch pie pan. In a bowl stir until blended 1 cup Bisquick, 1/2 cup milk and 1 egg. Pour into pie plate. Bake at 400 degrees for about 25 minutes or till knife inserted in center comes out clean.
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Green Dream (1/25/18) Combine: 3 cups non-fat plain yogurt, 2 cups crushed pineapple packed in juice, slightly drained, 1/2 cup lite Cool Whip, a 4 oz. package sugar free pistachio instant pudding until well blended. Chill several hours.
Mexican Dip (1/24/18) Layer in 9×13 pan. Spread first layer of cream cheese with a spoon and layer as follow: 2 (8 oz pkgs) cream cheese, softened; 1 (28 oz) can refried beans; 2 small cans chopped green chilies; 2 (16 oz) cans chili (your choice); 1 layer chopped green onions; 2 cups grated cheddar cheese; 2 small cans sliced black olives. Bake at 350 for 30 mins or until bubbly and cheese is melted. Serve with any/all of the following: corn chips, sprinkle of lime juice or lime wedges, diced avocado, guacamole, sour cream, chopped lettuce, and your favorite hot sauce. This is a crowd pleaser and definitely a family favorite. Sometimes its supper with a salad. You can make it with less ingredients or add to it however you like it. You can make it spicy or mild by changing the chili and cheese. We sometimes don’t have chili on hand so brown Hamburg and season it then add beans on top.
Fried Cheese Curds (1/23/18) In a medium bowl, mix 1 cup flour, 1-1/2 teaspoon baking powder, and 1/2 teaspoon salt. Stir in 1 cup club soda and mix till smooth. Add 1 pound cheese curds to batter and coat well. Heat 4 cups vegetable or canola oil until 360 degrees. Fry about 1 minute turning half way through. Drain on paper towels. Serve with marinara sauce or dipping sauce.
Slow Cooker Pork Chops with Apple Stuffing (1/22/18) Mix together well: 6 oz. package stuffing mix (Stove Top ect.), 2 medium celery stalks, chopped (1 cup), 1 medium tart apple, peeled and chopped. (1 cup) 1 medium onion, chopped, 1/4 cup butter or margarine melted, 1 cup chicken broth. Spray inside 4-5 qt. slow cooked with cooking spray. Place half of the stuffing mixture in the bottom. Top with 6 boneless loin chops and then the rest of the stuffing mixture. Cook on low heat for 6-8 hours until pork is tender
Waist Watchers Chili (1/19/18) Cook: 1 cup diced celery, 1/2 cup diced green pepper, and 1/2 cup mushrooms in 3 cups tomato juice until celery is tender. Add 2 beef bouillon cubes. Add salt, pepper and chili powder to taste. Add 1-1/2 cups French green beans, 1-1/2 cup bean sprouts and 1 Tablespoon onion flakes… Broil 1 pound ground round or 1 pound ground turkey and add to the vegetable mixture.
Pretzel Pineapple Dessert (1/18/18) Mix together 1-1/2 cups crushed pretzels, 1 cup sugar and 1 stick margarine and make a crust with them and pat firmly into 7 by 11 pan. Bake at 350 degrees for 7-10 minutes. Cool. Cream 8 oz. cream cheese with 1 cup powdered sugar. Add 20 oz. can crushed pineapple, well drained, and 8 oz. Cool Whip. Spread on pretzel crust. Set in the ref refrigerator for several hours before serving.
Tuna on a Shoestring (1/17/18) Combine 6-1/2 oz. can tuna , drained, 1 cups shredded carrots, 1 cup diced celery, 1/4 cup chopped onion, and stir in gently, 3/4 to 1 cup mayo or salad. Cover and chill. Before serving add 1 cup shoestring potatoes.
Crispy Honey Drops (1/16/18) Line cookie sheet with waxed paper. In a large saucepan, combine 1/2 cup honey and 1/4 cup margarine or butter. Bring to a boil. Boil 2 minutes. Add 3 cups cornflakes and 1/2 cup peanuts. Stir gently until coated. Drop by rounded Tablespoonfuls onto wax lined cookie sheet. Cool slightly and reshape if necessary. Refrigerate until set, serve chilled and store in refrigerator.
Beefy Bean Bake (1/15/18) Brown 1/2 pound ground beef, 1/2 cup chopped onion, 1/3 cup diced green pepper and cook till tender, add 1 pound can baked beans, 2 cups cooked macaroni, 8 oz. can tomato sauce and salt. Pour into casserole and bake at 400 degrees for 25 minutes. Top with 2 Tablespoons shredded cheese, and bake additional 5 minutes.
Stuffed Mexican Pizza Pie (1/12/18) Preheat oven to 425. Spray 13 by 9 baking pan and set aside. Spray large skillet with nonstick spray and add 1 pound ground beef, 1 large onion, chopped, 1 large green bell pepper, chopped. Cook and stir until beef is no longer pink. Add: 1-1/2 cups instant rice, 2 14-1/2 cans Mexican style stewed tomatoes with juice, and 2/3 cup water. Bring to a boil. Pour beef mixture into prepared pan sprinkle with 1-1/4 cups shredded Mexican style Monterey Jack Colby cheese blend. Stir until blended. Unroll 10 oz. refrigerated pizza crust dough. Place dough in one even layer over mixture in baking pan. Cut 6 to 8 slits in dough with sharp knife. Bake 10 minutes or till crust is lightly browned. Sprinkle top of crust with additional 3/4 cup cheese and continue baking 4 minutes or till cheese is melted and crust is deep golden brown. Let stand 5 minutes before cutting.
Maple Ginger Snaps (1/11/18) Grease cookie sheets. In a large bowl combine: 3/4 cup sugar, 3/4 cup shortening, 1/2 cup maple syrup or maple flavored syrup and 1 egg. Blend well. To 2-1/4 cups flour add 1-1/4 teaspoons baking soda, 1 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves 1/2 teaspoon salt, and add flour mixture to the batter. Mix well. Cover with plastic wrap and refrigerate until easier to handle if necessary. In a small bowl mix 1/4 cup sugar and 1-1/2 teaspoons cinnamon. Preheat oven to 350 degrees and shape dough into 1 inch balls. Roll in the sugar cinnamon mixture. Place 2 inches apart on cookie sheet. Bake at 350 degrees for 7-10 minutes or till golden brown. Cool 1 minute and remove from sheets.
Swedish Meatball Skillet Dinner (1/10/18) In a large bowl, soak 1 slice fresh bread in 1/4 cup milk for 5 minutes. Add 3/4 pound ground beef, 3/4 pound ground pork, 1/2 cup finely chopped onion, 1 egg, salt and pepper, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, until well combined. Shape mixture into 18 (1-1/2 inch) meatballs. In a non-stick skillet melt 2 Tablespoons butter over medium high heat. Add meatballs. Cook 4-6 minutes gently turning occasionally until just browned on all sides. Add 4 cups low sodium beef broth 1 cup heavy cream and a little more salt. Heat to boiling. Stir in 5 cups uncooked, extra wide noodles. Return to boiling, reduce heat and simmer 15-18 minutes, stirring occasionally until meatballs are no longer pink in the center, pasta is cooked and sauce is thickened.
Spam and Potato Skillet (1/9/18) In a 10 inch skillet, brown a can of SPAM slices with a little (1 Tablespoon) brown sugar. Remove Spam and in the same skillet mix 1 can cream of mushroom soup, 2/3 cup evaporated milk (not the sweetened condensed kind) 1/3 cup water, 1/4 cup onion, coarsely chopped, salt and pepper. Stir in 3 cups raw potatoes, peeled and thinly sliced, 1 cup raw carrots, thinly sliced. Cover and cook over low heat stirring now and then until vegetables are tender, about 35 minutes. Place SPAM on vegetables. Cover and cook about 10 minutes longer.
Crock Pot Cake (1/8/18) Mix 1 box chocolate cake mix, 4 large eggs, 3/4 cup oil, 1 cup water , 16 oz. sour cream, and small chocolate pudding on low. Add 12 oz. chocolate chips, by hand. Spray large crock pot and put batter in it. Cook on low 4-1/2 to 5 hours. DON’T OPEN LID. Serve warm with ice cream.
Butterscotch In Between Bars (1/5/18) Combine 1-1/2 cup flour, 1 cup brown sugar, 3/4 cup butter, 1/2 teaspoon salt and 1 cup Quick Oats and cream together. Reserve 1/3 cup for topping and press rest into 9 by 13 pan. Bake at 350 degrees for 10-15 minutes. Heat 1 can Eagle Brand milk (sweetened condensed) and stir in 6 oz package Butterscotch chips and 1 cup chopped nuts or coconut. Spread on base and sprinkle with reserved crumbs on top. Bake at 350 degrees for 30- 35 minutes.
Blueberry Lemon Cake (1/4/18) In a small saucepan melt 1/4 cup butter, cubed, stir in 1/2 cup sugar until dissolved. Add 1 teaspoon grated lemon peel. Pour into a 8 inch square baking dish. Arrange 2 cups fresh or frozen blueberries in a single layer over the top. Set aside. Prepare one 9 oz. package yellow cake mix, according to package directions. Stir in 1 teaspoon grated lemon peel and pour carefully over the berries. Bake at 350 degrees for 30-35 minutes ore till toothpick inserted near center of cake comes out clean. Cool on wire rack.
Porcupine Balls (1/3/18) Blend 1 pound ground beef, 1/2 cup uncooked rice, 2 Tablespoons green pepper, chopped, 1 tablespoon green pepper chopped, 1 tablespoon onion, chopped, 1/4 teaspoon black pepper, 1-1/2 teaspoons salt, thoroughly . Shape into balls in large, heavy skillet. Pour small can tomato soup, 1 can water and 2 Tablespoons melted butter or oleo over meatballs. Cook over high heat until steaming, then turn to low for 45 minutes.
Slow Cooker Rotisserie Style Chicken (1/2/18) Spray 5 qt. oval slow Cooker with cooking spray. In a small bowl, stir together 2 Tablespoons packed brown sugar, 2 teaspoons chili powder, 2 teaspoons salt. Pat 3-4 pound whole chicken dry both inside and outside with paper towels. Rub chicken all over with brown sugar mixture, Place chicken, breast side up, in slow cooker. Cover and cook on high heat 2-1/2 to 3-1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part reads at least 165 degrees. Remove from slow cooker and let stand 10 minutes before serving. If you want skin brown and crispy place under oven grill for a couple of minutes.