Monday, December 15, 2008

Italian Beef


3 to 4 lbs. Tip Roast~Sliced
1 envelope Au Jus
1 pkg. Dry Italian Seasoning Mix
1 onion, sliced
1 can beer
1 can beef broth
Pepperoncini...about 4 plus add some of the juice half way through cooking


Combine all above ingredients. Cook slow in crockpot on low about 6 hours, or cook slow in oven at 275 for several hours.

Monday, November 17, 2008

Steak Bake


1-1/2 lbs. sirloin steak cut into narrow strips
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
1 small onion, chopped
1 green pepper, cut up in slivers
1 (19 oz.) can of tomatoes
1 can of mushrooms, drained
1 pkg. (10. oz.) frozen french green beans


Mix the flour, salt, and pepper. Mix steak with the flour mixture. Put in a small roasting pan or a 2-1/2 quart casserole. Leave all excess flour in pan. Put in oven. Bake at 400 degrees for 2o minutes. Remove from oven.

Mix the last 5 ingredients with the steak.

Mix together 3 Tbs. molasses and 3 Tbs. soy sauce. Pour over the steak and vegetable mixture. Return to oven, decrease temperature to 350 degrees. Bake another hour or longer.



1 lb. ground beef
1 cup dry bread crumbs or crackers
1 egg, beaten
1/4 cup minced onion
1/4 cup chopped green pepper
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic salt
2 tsp. Worcestershire sauce


Mix all ingredients thoroughly. Form a loaf, and place the loaf in an ungreased cake pan. Bake in oven at 350 degrees for 30 minutes. After 30 minutes, take loaf out and cover with ketchup. Place back in oven and bake for 15 more minutes.

Note: You can substitute ground turkey for ground beef.

Tuesday, October 14, 2008

Monkey Bread


4 tubes of biscuits
granulated sugar
1-1/4 stick butter
1 cup brown sugar


Cut biscuits into 4ths. Coat with mixture of granulated sugar and cinnamon. Drop into bundt pan. Melt 1-1/4 sticks of butter and stir in brown sugar. Pour mixture over biscuits. Bake at 350 degrees for 20 minutes.

Sunday, October 5, 2008

Hawaiian Chicken


1 can (20 ounce) sliced pineapple
3 chicken breasts, split in half
1-1/2 teaspoons salt
3 tablespoons vegetable oil
4 green onions, sliced
1 green bell pepper, seeded & chunked
1/2 cup apricot-pineapple preserves
1 tablespoon soy sauce
1 tablespoon white wine vinegar


Drain pineapple. Sprinkle chicken with salt and brown in oil. Cover, cook until chicken is tender and brown. Add green onion and bell pepper to chicken. Combine preserves, soy sauce and white wine vinegar. Pour over chicken. Cook about 3 minutes, turning chicken to glaze. Remove chicken to platter. Add pineapple to sauce and heat through. Spoon over chicken.

Serves 4

**Thoughts~This is a recipe that my mom used to make quite often when I was a kid. I loved it! She would serve it with white rice. Yumm-O!**

Cheesy Smashed Potatoes


1 lb. red potatoes, cut into chunks
1 cup bite-size cauliflower florets
1/4 cup sour cream
1 cup shredded sharp cheddar cheese


Cook vegetables in boiling water for 20 minutes or until tender. Drain; return to pan.

Add sour cream; mash until light and fluffy. Stir in cheese.

Makes 6 servings (1/2 cup each)

This recipe was found in the Kraft Cheese Casseroles & More (October 28, 2008).

Monday, September 29, 2008

Velveeta Beef Skillet Dinner


1 lb. ground beef
2 cups egg noodles, uncooked
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (7 oz.) mushroom pieces and stems, drained
1/2 cup sour cream


Brown meat in large nonstick skillet; drain.

Add 2 cups water. Bring to a boil. Stir in pasta. Reduce heat to medium; cover skillet with tight-fitting lid. Simmer 10 to 15 minutes or until pasta is tender and just a little water remains in the skillet.

Stir in Velveeta and mushrooms. Cook until Velveeta is completely melted, stirring frequently. Remove from heat. Stir in sour cream.

**Thoughts~I could do with never making this recipe again. It just didn't taste quite right to me.**

This recipe is from the Kraft Foods website.

Saturday, September 6, 2008

Scalloped Potatoes

Peel and slice potatoes to fill an 8 x 8-inch pan. Slice some onions to scatter in that same pan. Next make the medium white sauce...


6 tablespoons butter
6 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups milk


Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Pour the Medium White Sauce over the potatoes and onions. Dot with butter. Cover and bake for 30 minutes in a preheated 350 degree oven. Uncover and continue to bake for 60-70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

Serves 4 to 6 people

Option~You can add ham chunks to this dish, and then it becomes a yummy meal.

**Thoughts~I love, love, love these scalloped potatoes! Even though I have my mom's recipe, I still say she makes them best. You can add ham to make it a complete meal.**

This is the recipe my mother has been using for years, and I adore her Scalloped Potatoes. The recipe comes from an old Betty Crocker's Cookbook. Well, it is older than me at least. ;-)

Monday, September 1, 2008

Fudgy Cheesecake Moons


3/4 cup butter, cubed
6 squares (1 ounce each) semisweet chocolate, chopped
2 eggs
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1/2 teaspoon salt

2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 tablespoon cornstarch
1 egg
1 teaspoon vanilla extract
1/3 cup caramel ice cream topping


In a small saucepan, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat. Add chocolate; stir until smooth.

In a large bowl, combine the eggs, sugars and vanilla; whisk in chocolate mixture. Combine the flour, cocoa and salt; add to egg mixture and stir until smooth. Line a 15 x 10 x 1-inch baking pan with waxed paper and grease the paper; spread batter evenly into prepared pan.

In a small bowl, beat the cream cheese, sugar and cornstarch until smooth; beat in egg and vanilla. Gently spread over chocolate layer. Drizzle caramel topping over cream cheese layer in vertical lines about 1 inch apart. Use a toothpick to draw right angles across the drizzled lines, about 1/2 inch apart.

Bake at 325 degrees for 15 to 18 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack for 1 hour. Refrigerate for 1 hour before removing from pan. Discard waxed paper. Cut with a 3-inch x 1-inch crescent-shaped cookie cutter. Store in an airtight container in the refrigerator.

Yields 20 bars

This recipe and above photo come from the Taste of Home Halloween Party Favorites magazine displayed until November 17, 2008.

Dark Side Chocolate Caramel Tart


1 cup sugar
3/4 cup water
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup heavy whipping cream
Pastry for single-crust pie (9 inches)
1/2 cup each chopped pecans, milk chocolate chips & semisweet chocolate chips
2 eggs

1/4 cup semisweet chocolate chips
1 tablespoon milk


In a small heavy saucepan over medium heat, bring the sugar, water, corn syrup and salt to a boil. Cook, stirring occasionally, until mixture turns an amber color, about 15 minutes. Remove from the heat; slowly stir in cream (mixture will appear lumpy). Cook and stir over low heat until mixture is completely smooth, about 5 minutes. Remove from the heat; cool for 30 minutes.

Meanwhile, press pastry onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with removable bottom; trim edges. Prick the bottom with a fork. Bake at 350 degrees for 20 minutes or until golden brown.

Sprinkle pecans and chocolate chips into crust. Whisk eggs, one at a time, into warm caramel mixture. pour over chocolate and pecans.

Bake at 350 degrees for 30-35 minutes or until top is bubbly and crust is golden brown. Cool completely on a wire rack.

In a microwave, melt chocolate chips with milk; stir until smooth. Cut a small hole in the corner of a plastic bag. Fill with chocolate mixture; pipe a web over tart. Store in the refrigerator.

Serves 12.

This recipe and above photo come from the Taste of Home Halloween Party Favorites magazine displayed until November 17, 2008.

Apple-Cinnamon Bars


For The Bars:
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup apple butter
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped peeled apple (1 medium)
1 cup cinnamon-flavored baking ships (from 10 ounce bag)

For The Glaze:
1 cup powdered sugar
2 tablespoons milk


Heat oven to 350 degrees. Spray 13 x 9-inch pan with cooking spray.

In a large bowl, beat butter, granulated sugar, and brown sugar with electric mixer on medium speed until light and fluffy. Add apple butter, eggs and vanilla; beat until well blended.

On low speed, beat in flour, baking soda and salt until well blended. Stir in apple and cinnamon chips. Spread batter in pan.

Bake 28 to 32 minutes or until edges begin to pull away from sides of pan and top is evenly browned. Cool in pan on cooling rack at least 1 hour.

In a small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle glaze over bars. For bars, but into 8 rows by 4 row.

Yields 32 bars
3 points per bar

This recipe & photo comes from the Pillsbury Fall Baking cookbooklet, Spetember 2008.

Wednesday, August 27, 2008

Velveeta Spicy Chicken Spaghetti


12 ounces spaghetti, uncooked
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cut into strips
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4-1/2 ounces) sliced mushrooms, drained
1/3 cup milk


Cook pasta as directed on package; drain. Return to same pan.

Spray skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes & green chilies, mushrooms, and milk; sitr on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13 x 9-inch baking dish.

Bake at 350 degrees for 35 to 40 minutes or until hot.

Wednesday, August 20, 2008

Polynesian Sausage Supper


1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium onion, chopped
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons cornstarch
Hot cooked rice


In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder, and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes.

Combine the cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Makes 6 servings.
1 cup of this (without rice) is 4 points

This recipe comes from Quick Cooking March/April 2001.

Tuesday, August 19, 2008

Sausage & Beans with Rice


2/3 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup instant brown rice
1 cup vegetable broth
1/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons corn syrup
1 tablespoon Dijon mustard


In a large skillet, saute the onion, green pepper, and garlic in oil until onion is crisp-tender. Stir in the remaining ingredients. Pour into a greased 13 x 9 x 2 inch baking dish.

Cover and bake at 350 degrees for 15 minutes. Uncover; bake for 10-15 minutes longer or until liquid is absorbed and the rice is tender.

Makes 6 servings

This recipe is from Simple & Delicious Sept/Oct 2008.

Saturday, August 16, 2008

Burgundy Beef

I recently saw this in my Simple & Delicious magazine (Sept/Oct 2008), and I hope to try it soon. It looks, well, simple and delicious! ;-) It also feeds a good amount of people, so it would be great for a get together.


4 pounds beef sirloin tips, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked egg noodles


In a 5-quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 8-9 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pan juices. Cover and cook on high for 15 minutes or until gravy is thickened. Serve with noodles.

Yields 10 servings

Wednesday, August 6, 2008

Buckeye Cake


2 large eggs
1 1/4 cups granulated sugar
3/4 cups all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 ounce each) Nestle Toll House Choco-Bake Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Peanut Butter Later:
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar

2 cups (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup heavy whipping cream

1/3 cup Nestle Toll House Peanut Butter & Milk Chocolate Morsels

Preheat oven to 350 degrees. Grease 9-inch round cake pan. Line bottom of pan with parchment paper; grease.

For Cake:
Combine eggs and sugar in a large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.

Bake for 25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment paper; cool completely.

For Peanut Butter Layer:
Beat peanut butter, butter and vanilla extract in medium mixing bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

For Ganache:
Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

Melt peanut butter and milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10 to 15 seconds intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

**Thoughts~This recipe is a bit time consuming, but it really is worth the effort. Very rich and yummy!**

This recipe is from the Nestle website.

Cinnamon Breakfast Bake


One 12-ounce package Johnsonville Brown Sugar & Honey Links
12 slices white bread
One 21-ounce can apple-pie filling
12 large egs, lightly beaten
1 1/2 cups milk
1 tablespoon cinnamon
1 tablespoon vanilla


Preheat oven to 350 degrees.

Prepare the links according to package instructions. Allow to cool slightly. Slice into 1/4-inch coins.

Cube the bread and place it into a greased 9-by-13-inch pan.

In a large bowl, combine the pie filling, eggs, milk, cinnamon, vanilla, and sausage coins. Pour this mixture over the bread, making certain that the apples and sausage are evenly distributed.

Bake for 35 to 40 minutes, until the eggs are set. Let stand 10 minutes before slicing.

This recipe comes from Johnsonville's Big Taste of Sausage Coobook.

Freezer Corn


8 cups of corn cut off of cobs
1 teaspoon salt
2 tablespoons sugar


Put above ingredients in a saucepan and just barely cover with water. Bring to a boil for 5 minutes. Pour out in a flat pan and cool. Put into freezer containers.

This recipe was given to me by Jeff's Grandma Rose.

Banana Oatmeal Cookies


3/4 cup margarine
1 cup brown sugar
1 egg
1 cup mashed banana (2 bananas)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups quick oats
1 cup chocolate chips
1 cup walnuts coarsely chopped
1 cup pecans coarsely chopped
1 cup raisins


Preheat oven to 400 degrees. Mix margarine, sugar, egg and mashed bananas well. Add flour, baking soda, salt, cinnamon & nutmeg. Stir in oats, chocolate chips, nuts & raisins.

Drop by rounded teaspoons onto baking sheet. Bake 8 to 10 minutes.

Yields 4 dozen

**Thoughts~I love how fluffy these cookies are. I expected them to be more chewy, but they really weren't. It's also nice how the scent of cinnamon fills the air as you bake these cookies. Makes the home feel cozy!**

This recipe was given to me by Jeff's Grandma Rose.

Saturday, July 26, 2008

Chicken Pot Pie


1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped chicken breast
2 cans Campbells fat free (Healthy Request) Cream of Mushroom soup


Preheat oven to 400 degrees. Spray a casserole dish (8x8x2) with Pam. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole dish. Bake for about 30 minutes or until crust is golden.

Weight Watchers~6 servings is 4.5 points per serving, 4 servings is 6.5 points per serving

Spaghetti Casserole


1 (12 ounce) box Reduced Carb Rotini
1 (26 ounce) cans Hunt's Traditional Spaghetti Sauce
1 pound lean ground beef (96/4)
1 cup "pizza blend" regular fat cheese


Preheat oven to 350 degrees. Pre-cook the pasta for 6 to 8 minutes in boiling water; drain. Brown beef in a skillet. Combine pasta, beef and sauce together. Place in a casserole dish sprayed with Pam, and top with cheese. Cover with foil. Bake for 45 minutes.

Weight Watchers~1/7 = 6 points

Thursday, July 24, 2008


Mix Together:

2 packs of kool-aid~You can choose any flavor, but I generally go with cherry
2 cups sugar
1 large can pineapple juice
pineapple juice can filled with water
1 can frozen lemonade~thawed

You can store the above in the refrigerator until ready to serve.

Before Serving, Add:

2 liter of 7-Up

This recipe was given to me by a friend. :-)

**Thoughts~This is the best punch I have ever had. I try to make it for all the birthday parties, but I think I make it more for me and not the kids. :-) **

Chocolate Chip Pie


1 unbaked 9-inch deep dish pie shell (4 cup volume)
2 large eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1 cup chopped nuts
whipped cream


Preheat oven to 325 degrees. Beat eggs in large bowl on high speed until foamy. Beat in flour and both sugars. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream

Thursday, July 3, 2008

Frozen Chocolate Pie


1 (3 ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup baking cocoa
1/3 cup milk
1 (8 ounce) carton frozen whipped topping, thawed
1 (9-inch) baked pie shell


In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. add cocoa alternately with milk; mix well. Fold in whipped topping. Pour into baked pie shell. Freeze for 8 hours or overnight. If desired, garnish with chocolate curls or chips. Serve directly from the freezer (pie does not need to be thawed to cut).

**Thoughts~Quite tasty! Especially so on a hot day.**

Sunday, June 29, 2008

Tasty Chicken Marinade


1 bottle of oil-type French dressing (8 ounces)
Garlic Powder
1 tablespoon leaf oregano
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cooking sherry


Combine all ingredients and heat. Makes 2-2 1/2 cups. Marinate poultry in mixture overnight in refrigerator in a covered dish. Use remaining marinade to baste the chicken while it is cooking.

This recipe is from an old Weber booklet.

**Thoughts~I have not had this since I lived at home, but my mom swears it is delicious. I will have to give it a try soon.**

Tuesday, June 24, 2008

Salami Pasta Salad


2 cups uncooked small pasta shells
3/4 cup chopped green pepper
3/4 cup chopped fresh tomoatoes
1/2 cup chopped pepperoni
1/2 cup cubed hard salami
1/2 cup whole ripe olives, quartered
2 ounces provolone cheese, cubed
1/3 cup chopped onion

1/3 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons sugar
1 1/2 teaspoon salt
1 1/2 teaspoons dried oregano
1/2 teaspoon pepper


Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, pepperoni, salami, olives, cheese and onion.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving.

Yields 9 servings

**Thoughts~Very tasty! I used tri-color fiori noodles. Excellent side dish!**

Monday, June 23, 2008

Cucumber Sour Cream Salad


2 medium cucumbers
3/4 cup sour cream
1 small garlic clove, minced
1 tablespoon salad oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon white wine vinegar
1/4 teaspoon dill weed


Pare cucumbers and slice thinly into large bowl. Stir together remaining ingredients except dill weed; pour over cucumbers and toss lightly. Sprinkle with dill weed. Cover and chill. Just before serving, toss carefully.

Serves 8 to 10

**Thoughts~Add some sliced onions.**

Sunday, June 22, 2008

Almond & Peach Crusted Pork Chops


1 egg
2 tablespoons peach preserves
1/2 cup Bisquick
1/2 cup coarsely chopped sliced almonds
1 tablespoon cornmeal
1/2 teaspoon salt
6 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
1 tablespoon vegetable oil
Chopped fresh parsley to garnish, if desired


Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.

Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil for 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in the center. Sprinkle with parsley. Serve immediately.

Taco Casserole


Crescent rolls
1 lb. hamburger
1 pkg. taco seasoning
Shredded Cheddar cheese
Crushed Dorito chips
Lettuce, chopped
Tomatoes, chopped
Black olives
Sour cream


Grease 9 x 13 inch pan. Spread crescent rolls in bottom of pan to make crust. Brown hamburger and drain. Mix with taco seasoning according to package. Spread hamburger mixture over crescent rolls. Top with shredded cheese. Bake according to instructions on crescent rolls. Top with your favorite topping (lettuce, tomatoes, Doritos, olives, sour cream, etc.).

**Thoughts~Delicious! This really hits the spot!**

Saturday, June 21, 2008

Turkey A La King


1/4 cup butter
1/2 cup chopped green pepper
4 ounces sliced mushrooms
1/4 cup flour
1 1/2 cups half-and-half or milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar (2 ounces) pimiento strips or chopped
2 1/2 cups cooked cubed turkey
dash onion powder
dash pepper


Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.

**Thoughts~Not bad. Don't use smoked turkey next time. Yes, Jeff, you were right. Oh, and make sure to salt.**

Thursday, June 19, 2008



1 cup soy sauce
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 teaspoons salt
1/2 teaspoon garlic powder


Mix all ingredients together in a saucepan; bring to a boil. Marinate beef or chicken in mixture for a minimum of 4 hours.

**Thoughts~My mom used to use this marinade when I was growing up, and it is simply delicious. You can make Shish Kabob, steaks, or chicken with this marinade.**

Monday, June 16, 2008

Sour Cream Chicken


2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
4 teaspoons salt
2 teaspoons paprika
1/2 teaspoon black pepper
Dash of garlic powder
10 to 12 boneless chicken breasts
Unflavored bread crumbs
3 tablespoons butter


Combine the sour cream, lemon juice, Worcestershire sauce, salt, paprika, pepper and garlic powder in a container. Place the chicken in a baking dish, pour the mixture over the chicken, and marinate overnight. Just before cooking, roll the chicken pieces in the bread crumbs and return to the marinade. Dot with butter and bake at 350 degrees for 1 hour.

**Thoughts~half this recipe for our family**

Sloppy Joes


1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup chopped celery
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce...Tabasco
6 hamburger buns, split and toasted, if desired


Cook beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.

Stir in remaining ingredients (except buns). Cover and cook over low heat 10-15 minutes or just until vegetables are tender.

Fill buns with beef mixture.

**Thoughts~Who needs Manwich? This recipe is so easy and very tasty. I usually omit the celery and add extra Tabasco.**

Sunday, June 15, 2008

Strawberry Lemonade


2 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda


In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Add the sparkling water/club soda and stir well. Pour over glasses filled with ice and serve, garnish with mint sprigs and strawberries, if desired.

Makes 4-6 servings

**Thoughts~Strain strawberries after you puree them, otherwise you are left with a whole lot of seeds. Plan on this making only 4 servings. Also, you don't have to use fresh lemon juice.**

Red, White, and Blueberry Trifle


1/4 cup sugar, plus 1/3 cup
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch thick slices
1 bar reduced-fat cream cheese (8 ounces), room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups (two 6-ounce containers) fresh raspberries


1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist. Quarter each slice.

2. With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Serves: 6

**Thoughts~Try to make ahead so that it can refrigerate at least 6 hours or so. Also, I was able to get 3 layers out of the ingredients.**

Friday, June 13, 2008

Ham Turnovers


1-1/2 cups chopped ham
1 3-ounce package cream cheese, softened
1 tablespoon milk
1 tablespoon butter
2 cans crescent rolls


Combine the first 4 ingredients, and spoon onto 8 triangles of crescent rolls. Place another triangle of dough on top. Stretch and seal edges well, forming a turnover.

Bake on ungreased cookie sheet at 350 degrees for 16 to 18 minutes or until rolls are golden brown.

Makes 8.

**Thoughts~This recipe is very simple, and you could probably do a ton of variations. These would make a great lunch.**

Sunday, June 8, 2008

Hellmann's Classic Macaroni Salad


8 ounces elbow macaroni (about 1-3/4 cups)
1 cup Hellmann's Real Mayonnaise
2 tablespoons vinegar
1 tablespoon Hellmann's Creamy Dijion Mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1 cup chopped green or red bell pepper
1/4 cup chopped onion


Cook macaroni according to package directions; drain and rinse with cold water until completely cool. In a large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.

Makes 5 cups

Saturday, May 31, 2008

Bacon and Swiss Quiche


1 (9-inch) frozen pie crust, thawed
1 pound sliced bacon
3 eggs, lightly beaten
1 (12 ounce) can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour, or as needed
1-1/2 cups shredded Swiss cheese


Preheat oven to 350 degrees. Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.

Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.

In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.

Bake 1 hour until knife inserted in the center comes out clean. Cool 10 minutes before cutting to serve.

Yields 8 servings


Friday, May 30, 2008

Hamburger Chop Suey


1-1/2 pounds hamburger
1 large onion, chopped
1 cup celery, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon brown sugar
2 tablespoons soy sauce
bean sprouts, drain juice and set aside
3 tablespoons corn starch


Brown burger and drain grease. Add onion and celery, cook 5 minutes. Mix salt, pepper, soy sauce & brown sugar. Add to burger. Add bean sprouts. Add corn starch mixed with bean sprout juice & cook 20-30 minutes. Serve over white rice.

**Thoughts~Double the brown sugar and soy sauce**

Sausage Cheese Balls


2 lbs. Jimmy Dean sausage, uncooked
1-1/2 cups all-purpose baking/biscuit mix
16 ounces Sharp Cheddar cheese (or 4 cups shredded)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon garlic powder


Preheat oven to 375 degrees. Shred cheese and mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased cookie sheet until golden brown.

For a firmer texture, add an extra 3 cups of baking/biscuit mix and an extra 2 cups of cheese.

Yields about 6 dozen.

**Thoughts~Delicious! Huge hit at holiday parties.**

No Bake Cheesecake


1 graham cracker pie crust
8 ounces cream cheese, softened
1/3 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
8 ounces Cool Whip topping, thawed
fresh fruit for garnish (I usually use strawberries)


Beat cream cheese until smooth. Gradually add sugar, beat well. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill at least 4 hours. Garnish with fruit. For a really attractive dessert, decorate with peeled & thinly sliced kiwi fruit and halved strawberries.

**Thoughts~I adore this recipe, but Jeff seems to prefer a more traditional cheesecake.**

Monday, May 26, 2008

Cabbage Sausage Supper


2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes


In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

**Thoughts~Hmmmm, this recipe was okay. It seemed to be lacking something though. It obviously needs salt, but there was something else missing.**

Sunday, May 18, 2008

Beef & Tomato Mac


3 cups uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
salt and pepper to taste


Cook macaroni according to package directions.Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and corn. Drain macaroni; stir into beef mixture. Cook, uncovered for 12-15 minutes or until heated through; season with salt and pepper.

**Thoughts~I sometimes add some butter to this while I am cooking. I just love the buttery flavor.**

Sausage 'N Sauerkraut


4 medium potatoes, peeled and cubed
2 tablespoons vegetable oil
1 small onion, halved and sliced
1 pound smoked sausage, cut into 1/4-inch pieces
1 package (16 ounces) sauerkraut, rinsed and well drained
1/4 teaspoon pepper
1/8 teaspoon salt


In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut, pepper and salt. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

**Thoughts~Darn delicious!**

Friday, May 16, 2008

Butter Beef


  • 3 pounds cubed beef stew meat
  • 1/2 cup butter
  • 1 (1 ounce) envelope dry onion soup mix
  • egg noodles


Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice. Serve over egg noodles.

**Thoughts~Okay, I can honestly say that I might not make this again. It had great flavor, but I just didn't enjoy it. Maybe if I put it over rice instead of noodles.**

Deep-Dish Pizza Casserole


1 pound ground round
1 (15 ounce) can chunky Italian-Style tomato sauce
Cooking spray
1 (10 ounce) refrigerated pizza crust dough
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
veggies that you like....onion, green pepper, mushrooms, etc.


Cook meat in a medium non-stick skillet over medium-high heat until brown. Crumble and Drain. Add tomato sauce and cook until heated.

Coat a 9 x 13 baking dish with cooking spray. Unroll pizza crust dough and press into bottom and halfway up sides. Top with meat mixture and veggies.

Bake uncovered at 425 degrees for 12 minutes. Top with cheese and bake an additional 5 minutes or until crust is browned. Cool 5 minutes before cutting.

Makes 6 servings
Weight Watchers~6 points per serving

**Thoughts~When I was on Weight Watcher's we ate this recipe almost every Friday. It satisfies that pizza craving I get. Great recipe!**

Italian Chicken


4 chicken breasts, boneless & skinless
20 ounce raw potatoes, sliced
frozen bag (16 ounce) of green beans or green bean mix
1 (8 ounce) bottle Fat-Free Italian Dressing


Spray inside of Crockpot with cooking spray. Lay chicken on bottom. Pour 1/2 of dressing over chicken. Layer potatoes and green beans. Pour remaining dressing over all. Cover, cook on low 8 to 10 hours.

Weight Watchers~1 chicken breast with 1/4 of the potatoes=6 points
if you add 1 tablespoon Parmesan Cheese, you need to add 1 point

Sunday, May 4, 2008

Indoor S'mores


3/4 c. light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) chocolate chips
1 tsp. vanilla
9 c. golden grahams cereal
3 c. miniature marshmallows


Grease 9 x 13 pan. Heat syrup, butter, and chips to boiling,
stirring constantly. Remove from heat, stir in vanilla. Pour over
cereal in bowl, toss until coated. Fold in marshmallows, 1 cup at a
time. Press in pan with buttered back of a spoon. Let set for 1
hour, cut into squares. Store lightly covered at room temperature.


Oven-Fried Pork Chops


4 pork loin chops, cut 3/4 inch thick
2 tablespoons margarine or butter, melted
1 beaten egg
2 tablespoons milk
1/4 teaspoon pepper
1 cup herb-seasoned stuffing mix or corn bread stuffing mix, crushed


Trim fat from meat. Pour margarine or butter into a 13 x 9 x 2 inch baking pan. Combine egg, milk, and pepper. Dip chops into egg mixture. Coat with stuffing mix, and place in pan.

Bake in a 425 degree oven for 10 minutes. Turn chops. Bake about 10 minutes more or till no pink remains and juices run clear.

Makes 4 servings

**Thoughts~I started making this recipe while I was still in college, and I hope to never lose this recipe. It's delicious! The pork comes out so tender.**

Pot Roast

I don't have an actual recipe for pot roast. I stick it in the crockpot in the morning with 1 package Au Jus gravy, 1 package Brown gravy, and between 1 & 2 cups of water. Then I let this cook all day. Usually a couple hours before serving I throw in some carrots and onions, and then I make mashed potatoes to serve on the side. So easy and so yummy!

Banana Cream Brownie Dessert


1 pkg. brownie mix (13x9 inch pan size)
1 cup (6 ounces) semisweet chocolate chips, divided
3/4 cup dry-roasted peanuts, chopped and divided
3 medium firm bananas
1-2/3 cup cold milk
2 pkgs. (5.1 ounce) instant vanilla pudding mix
1 (8 ounce) carton cool whip


Prepare brownie batter according to package directions for fudge-like brownies, stir in 1/2 cup chocolate chips and 1/4 cup peanuts, spread into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 28-30 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack.

Slice bananas, arrange in a single layer over brownies. Sprinkle 1/4 cup nuts and 1/4 cup chocolate chips over bananas.

In a bowl, beat milk and pudding mixes at low speed for 2 minutes. Fold in Cool Whip. Spread over top. Sprinkle with remaining chips and nuts.

Refrigerate leftovers.

**Thoughts~I have never made this recipe, but I was lucky enough to eat it when Jeff's Grandma made it. So tasty! When reading the recipe though, I often think about trying this with a banana pudding mix.**

Monday, April 28, 2008

Ham & Cheese Omelet Roll


4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions


Line the bottom and sides of a greased 15x10x1 baking pan with parchment paper; grease the paper and set aside.

In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.

Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

Friday, April 18, 2008

Baked Pork Chops With Rice


1 can cream of mushroom soup
1/2 soup can of water
1 cup wine (water can be used instead)
1 cup raw rice
6 pork chops, fat removed
1 package onion soup mix
sliced mushrooms
sliced almonds


Mix soup and water; add wine, if desired. Stir 1/2 of soup mixture with rice. Put in a buttered 9 x 13 inch dish. Place pork chops on rice mixture and cover with remaining soup mixture. Sprinkle onion soup mix, mushrooms, and almonds on top. Bake, covered, for 1 1/2 hours at 350 degrees.

Note: Dish is also very good with brown or wild rice.

**Thoughts~I was prepared not to like this recipe, but I was intrigued enough to try it. It was quite delicious! I think I devoured all the leftovers in no time.**

Artichoke Dip


2 (6.5 ounce) jars artichoke hearts, chopped
2 cups mozzarella cheese, shredded
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 cup sliced almonds


Preheat oven to 275 degrees. In a shallow baking dish, combine the artichoke hearts, mozzarella cheese, parmesan cheese and mayonnaise. Bake for 45 minutes, or until hot and bubbly. Sprinkle with almonds. Serve hot with tortilla chips or crackers.

**Thoughts~This always goes quickly when I take to parties.**

Caramel Apple Bars


1 1/4 cups all-purpose flour
1/4 cup plus
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) butter or margarine
2 large eggs, beaten
1 teaspoon vanilla extract
2 Golden Delicious apples, cored and chopped
1 cup caramel candies, each cut in quarters
1/2 cup chopped walnuts or pecans


1) Heat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. In medium-size bowl, combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake 10 minutes.
2) In same mixing bowl, combine eggs, vanilla, 1/2 cup brown sugar, and remaining 1/4 cup flour; stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.

Here are the nutrition facts in case you are a healthy nut, which I most definitely am not!

Nutrition Information: Protein: 3g; Fat: 9g; Carbohydrate: 32g; Fiber: .8g; Sodium: 113mg; Cholesterol: 41mg; Calories: 215.

**Thoughts~These are tasty, but if you refrigerate the caramel may just break a tooth. :-) **

Potato Soup

  • 2 large cans chunky potato soup
  • 1 envelope Uncle Ben's Wild Rice--microwaveable pouch
  • 4 cups half and half
  • 1 can crumbled bacon bits
  • 2 cups shredded cheddar cheese (I use the Velveeta shredded cheese)

Microwave the rice and then dump everything together and heat. Serve when warm. You can top with sliced green onions if you life.

**Thoughts~I love this recipe! It uses already available stuff, but comes out tasting like I did some work. The family loved this at Meg's birthday party. So easy and so yummy!**

Pirate Casserole


  • 1 pound ground beef or turkey
  • 1/2 cup chopped celery
  • 1/2 cup green pepper
  • 1/2 cup chopped onion
  • 1 (4 ounce) can mushrooms, drained
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can water
  • 1/2 cup uncooked rice
  • crushed cornflakes


Preheat oven to 350 degrees. Brown meat with celery, green pepper, onion and mushrooms. Mix soups, water and rice. Combine meat mixture and soup mixture and put in 2 quart casserole dish. Top with crushed cornflakes. Bake 1 hour.

Serves 4 to 6.

**Thoughts~Jeffrey and I enjoyed this recipe.**

Smoked Sausage Casserole

  • 2 lbs. skinless smoked sausage, sliced
  • 1 pkg. (8 oz.) pasta twists
  • 1 can whole kernel sweet corn, drained
  • 1 small green pepper, diced
  • 2 tablespoons butter plus 1 teaspoon
  • 1/2 teaspoon salt
  • 1/4 cup Parmesan cheese
  • 2 cups cheddar cheese cubes


In large saucepan, cover uncooked pasta, sliced smoked sausage and diced green pepper with water. Add 1/2 teaspoon salt and 1 teaspoon butter. Bring to a boil and cook until pasta is tender. Drain. Add 2 tablespoons butter and stir to coat pasta. Add corn and both cheeses. Pour into a shallow baking dish and cover with a lid or aluminum foil. Bake at 325 degrees for 20-30 minutes.

Broccoli Salad


  • 10 slices bacon
  • 1 head fresh broccoli, cut into bite size pieces
  • 1/4 cup red onion, chopped
  • 1/2 cup raisins
  • 3 tablespoons white wine vinegar
  • 2 tablespoons white sugar
  • 1 cup mayonnaise
  • 1 cup sunflower seeds


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.

Before serving, toss salad with crumbled bacon and sunflower seeds.

**Thoughts~My friend Betsy got me hooked on this recipe. It is very good. I usually serve it at Thanksgiving as one of my non-traditional sides.**

Whole Cranberry Relish


  • 1 pound cranberries, picked over
  • 2 cups sugar
  • ½ cup water
  • ½ cup orange juice
  • 2 teaspoons grated orange zest


Cook, uncovered, over medium heat until most of the cranberries pop open and the mixture is somewhat thickened, 7 to 10 minutes.

Makes about 3 cups

**Thoughts~This is the best whole cranberry relish recipe I have tried so far!**

Slow Cooker Stuffing


  • 12 cups toasted bread crumbs, or dressing mix
  • 1 lb. bulk sausage, browned and drained
  • 1/4 –1 cup butter, or margarine (enough to flavor bread)
  • 1 cup or more finely chopped onions
  • 1 cup or more finely chopped celery
  • 8-oz. can sliced mushrooms, with liquid
  • ¼ cup chopped fresh parsley
  • 2 tsp. poultry seasoning (omit if using dressing mix)
  • dash of pepper
  • ½ tsp. salt
  • 2 eggs, beaten
  • 4 cups chicken stock


1. Combine bread crumbs and sausage. 2. Melt butter in skillet. Add onions and celery and sauté until tender. Stir in mushrooms and parsley. Add seasonings. Pour over bread crumbs and mix well. 3. Stir in eggs and chicken stock. 4. Pour into slow cooker and bake on High 1 hour, and on Low an additional 3 hours.

Serves 10

Variations: 1. For a drier stuffing, reduce the chicken stock to 1 ½ cups (or 14 oz. can chicken broth) and eliminate the sausage. 2. For a less spicy stuffing, reduce the poultry seasoning to ½ tsp. 3. Substitute 3 ½ – 4 ½ cups cooked and diced giblets in place of sausage. Add another can mushrooms and 2 tsp. sage in Step 2.

**Thoughts~Everyone seemed to like this at Thanksgiving.**

Extra Good Mashed Potatoes


  • 5 lbs. potatoes, peeled, cooked, and mashed
  • 8-oz. pkg. cream cheese, softened
  • 1 ½ cups sour cream
  • 3 tsp. onion, or garlic, salt
  • 1 ½ tsp. salt
  • ¼-½ tsp. pepper
  • 2 Tbsp. butter, melted

Combine all ingredients. Pour into slow cooker. Cover. Cook on Low 5-6 hours. Serves 12

**Note~These potatoes may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.**

Variations: 1. Add 1 ½ cups shredded cheddar cheese. 2. Sprinkle with paprika before cooking.

**Thoughts~Make sure to get these really creamy. Great flavor!**

Mallow-Whipped Sweet Potatoes


  • Two 23-ounce cans sweet potatoes, well drained
  • 6 tablespoons butter, melted
  • 3 tablespoons firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt to taste
  • 2 cups miniature marshmallows
  • 2 cups Kellogg’s Rice Krispies


Preheat oven to 350 degrees. Lightly coat a 10 x 6 x 2-inch (1½-quart) glass baking dish with nonstick cooking spray. Set aside. Combine the sweet potatoes with ¼ cup of the melted butter along with 2 tablespoons of the brown sugar, cinnamon, nutmeg, and salt to taste in a medium mixing bowl. Using a wooden spoon, beat until very well blended. Stir in 1 cup of the marshmallows. Transfer the mixture to the prepared baking dish, smoothing out the top with a spatula. Place the remaining 1 cup marshmallows over the top. Combine the remaining 2 tablespoons melted butter and brown sugar with the Rice Krispies, tossing to coat well. Sprinkle the cereal mixture over the marshmallows. Bake in the preheated oven for about 20 minutes, or until potatoes are very hot and topping is golden brown. Remove from oven and serve immediately. Serves 8

**Note~Rice Krispies can be replaced with lightly crushed Cracklin’ Oat Bran for a different texture and flavor.**

**Thoughts~I would use this recipe again, as it was good, but I would also like to search for another sweet potato recipe.**

Slow-Cooker Hashbrown Casserole


32-oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned & drained (can also use ham or bacon)
1 onion, diced
1 green pepper, diced
1 1/2 cups shredded Cheddar cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper


Place one-third each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours.

Serves 8.

I got this recipe from Gooseberry Patch's Christmas In The Country cookbook.

**Thoughts~This recipe was okay. I think I would prefer to cook it in the oven, but it was convenient to wake up and have breakfast already made on Christmas morning.**

Sloppy Joe Pizza


  • 2 cups Sloppy Joe
  • 3/4 cup frozen corn, thawed
  • 1/2 cup sliced green onions
  • 1-1/2 cups colby-jack or Mexican blend* cheese
  • 1 recipe bread machine pizza dough, prepared and baked until almost done


In a skillet, combine Sloppy Joe sauce, corn, and green onions. Heat through. Spread mixture on top of baked pizza crust and sprinkle with cheese. Bake at 425° for 12 to 15 minutes or until cheese is melted.

Buttermilk Biscuits


  • 4 cups self-rising flour
  • 1/2 cup butter
  • 1-1/2 cups buttermilk


Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter or upside down glass. Bake half of the biscuits on cookie sheet at 475°F until brown. Place the other half of the biscuits on a cookie sheet or other flat pan and put in the freezer until frozen. Before going to bed or early the next morning, bag the biscuits in a dated freezer bag for later use. If cooking thawed biscuits, follow normal cooking instructions. To cook frozen biscuits, extend cooking time. Serve hot biscuits with butter and jelly.

**Thoughts~So easy and so good! Next time don't use so much flour to roll them out.**



2 large avocados, pitted and peeled
2 tablespoons sour cream
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon or lime juice...I use lemon
1/2 (4 oz) can chopped green chilies, optional...I don't use
Tabasco sauce to taste
1/2 small onion, chopped
1 small tomato, chopped


In a medium bowl, mash avocado. Add sour cream, garlic powder, salt, lemon or lime juice, chilies, & Tabasco sauce. Stir in onion and tomato; mix well. If not serving immediately, place a piece of plastic wrap directly against the surface of the guacamole to prevent it from turning dark. May be refrigerated up to 2 days or frozen.

Makes about 2 cups

**Thoughts~Best recipe ever!**

Mandarin Orange Salad

1/2 head iceberg lettuce, torn
1/2 head red leaf lettuce, torn
3 tablespoons fresh parsley, chopped
2 green onions, sliced
1 can mandarin oranges, drained

Brown over medium heat:
1/4 cup slivered almonds
2 tablespoons sugar

Mix together:
4 tablespoons sugar
4 tablespoons vinegar
1/4 cup salad oil
1 teaspoon salt
dash of Tabasco

Then you just fill a bowl with the lettuce mixture, top with sugared almonds, and drizzle some dressing over.

**Thoughts~My only problem with this recipe is is cooking the almonds and sugar. I guess I'm not patient enough. This recipe is so darn delicious though, so I have got to work on my patience!!**

Spaghetti Pie


1 (6 ounce) pkg. spaghetti, cooked and drained
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 cup Parmesan cheese
1 cup Mozzarella cheese
2 eggs
1 cup cottage cheese
1 pound hamburger, browned
1 jar spaghetti sauce


Cook and drain spaghetti. Combine with butter, garlic powder, Parmesan cheese, and beaten eggs. Place in a 9 x 9 inch buttered dish. Spoon cottage cheese over spaghetti. Add meat sauce and top with Mozzarella cheese. Bake 25 minutes at 350 degrees.

**Thoughts~This recipe is so easy and good. I have taken it to people when they have had babies and it always seems to be appreciated and enjoyed.**

(Easy) Au Gratin Potatoes


2 lbs. frozen hash browns
1-1/2 sticks of butter or margarine
2 cups milk
1 lb. Velveeta


Break up hash browns and put them in a 9 x 13 inch pan. Heat milk, butter, and Velveeta in a pan, stirring constantly until smooth. Pour cheese mixture over potatoes. Bake for 1 hour at 350 degrees.

I usually cut this recipe in half when I am making it for just our family.

Tuna Salad


1-1/2 cups cooked frozen peas
miracle whip
2 little cans of tuna, squeezed
8 ounces of cooked sea shell pasta
sprinkle of celery seed
8 eggs, boiled and chopped


Mix ingredients together and sprinkle with celery seed. The ingredients without measurements need to be done to your liking.

**Thoughts~Very good! Make sure to squeeze the tuna real good.**

Zucchini Pizza Casserole


4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs, beaten
1/2 cups grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded Mozzarella cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian Style tomato sauce
1 medium green pepper, chopped


Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture. Combine zucchini with eggs, Parmesan cheese, 1/2 cheddar and 1/2 mozzarella cheese. Press into a greased 9x13x2 inch baking pan. Bake at 400 degrees for 20 minutes. Meanwhile, cook beef and onion until meat is no longer pink; drain. Add tomato sauce; spoon over baked zucchini mixture. Sprinkle with remaining cheeses and green pepper. Bake for 20 more minutes.
Makes 6-8 servings

Banana Split Cake


1 (10 ounce) frozen pound cake
1 (14 ounce) can sweetened condensed milk
2 cups powdered sugar
1 (8 ounce) tub cream cheese
3 bananas, sliced
1 (10 ounce) carton frozen strawberries, thawed
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) carton frozen whipped topping, thawed
1/4 cup chopped pecans or walnuts
maraschino cherries (optional)
chocolate syrup (optional)


1. Slice cake into 1/2" slices. Line the bottom of a 9" x 13" pan with cake slices.
2. Place sweetened condensed milk, powdered sugar and cream cheese in a large bowl and mix with electric mixer until smooth.
3. Spread cream cheese mixture evenly over cake slices.
4. Cover the cream cheese mixture evenly with banana slices, then with strawberries, then with pineapple.
5. Cover everything evenly with whipped topping.
6. Sprinkle with nuts.
7. Top with maraschino cherries and chocolate syrup if desired. (Can write a name or message with chocolate syrup if desired.)
8. Cover with plastic wrap and chill 4 hours minimum or overnight.
9. Cut into squares to serve.

12-14 Servings

Impossibly Easy Ham & Swiss Pie


1 1/2
cups cubed fully cooked smoked boneless ham
cup shredded Swiss cheese (4 ounces)
cup chopped green onions or chopped onion
cup Original Bisquick® mix
cup milk
teaspoon salt, if desired
teaspoon pepper
tomato, sliced
green bell pepper, cut into rings


1.Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2.Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.

Veggie Marinade (Dubbed Veggie Yummy by my Sister-In-Law)


1 cup Miracle Whip
1/2 cup vinegar
3/4 cup sugar
salt & pepper


Mix all together. Pour over sliced cucumbers, sweet onions and tomatoes. Refrigerate overnight or for several hours.

Glazed Baby Carrots


1 packet (1 oz.) Hidden Valley The Original Ranch Dressing Mix
1/4 cup each: butter and light brown sugar
1 package (16 oz.) ready-to-eat peeled baby carrots, cooked (boiled or steamed)


Melt butter and sugar in a large skillet. Add carrots and dressing mix; stir well. Cook over medium heat until hot and glazed; about 5 minutes. Makes 4 to 6 servings.

**Thoughts~I don't even like cooked carrots, but I love them cooked this way.**

Dirt Dessert


  • 20 ounces crushed Oreo's
  • 12 ounces Cool Whip
  • 8 ounces cream cheese
  • 4 ounce box vanilla pudding
  • 3 1/2 cups milk
  • 1 cup powdered sugar
  • 1/4 cup butter or margarine


Cream the butter, cream cheese, sugar all together- set aside.

In a large bowl, mix pudding and milk together and then add cool whip.

Add cream cheese mix.

Put pudding mixture in a bowl or flower pot if you are feeling fun. Put the dirt (crushed Oreo’s) on top. Refrigerate 1 or 2 hours. If you are going for the true Dirt Dessert look, you can insert some plastic flowers, if desired, so it looks like the flowers are growing in the pot. You can also top your creation off with gummi worms.

Symphony Brownies (aka Toffee Brownies)

This recipe is one of Paula Deen's, and you can't go wrong with Paula! :-)


  • 1 (17.6-ounce) package brownie mix with walnuts
  • Vegetable oil cooking spray
  • 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Prep Time: 8 minutes
Cook Time: 25 minutes
Ease of Preparation: Easy
Yield: 24 large/48 small brownies

Three Bean Salad


1 15-ounce can green beans, drained
1 15-ounce can wax beans, drained
1 15-ounce can kidney beans, drained
1 onion, diced (red, white, or yellow)
1 green pepper, diced

3/4 cup sugar
2/3 cup vinegar
1/3 cup oil
1 teaspoon salt
1 teaspoon black pepper
Dash garlic powder


Combine all beans, onion & green pepper in a bowl. Mix sugar, vinegar, oil, salt, pepper and garlic powder together in a smaller bowl. Pour over bean mixture.

Best if made the day before serving and refrigerated. Recipe may be doubled.