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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  




                       Kitchen Medley Recipes


November 21, 2015

Grilled Roasted Red Pepper and Ham

2 tsp mayonnaise

1/2 roasted red pepper (packed in oil, drained

2 slices sourdough bread

and sliced)

2 slices Provolone cheese

2 tsp butter

2 thin slices ham

2 tsp grated Parmesan or Romano cheese

Spread mayonnaise on one side of each slice of bread, place one slice of Provolone cheese, then ham, red peppers and the other slice of cheese. Top with other slice of bread. Butter the outsides of the sandwich, and sprinkle a bit of the Parmesan cheese onto the butter. Heat a skillet over medium heat, frying the sandwich on both sides until golden brown and cheese is melted.

Fresh Minestrone Soup**

3 Tbs olive oil

1 c canned kidney beans, drained

3 cloves garlic, chopped

1 1/2 c green beans

2 onions, chopped

2 c baby spinach, rinsed

2 c chopped celery

3 zucchinis, quartered and sliced

5 carrots, sliced

1 Tbs chopped fresh oregano

2 c chicken broth

2 Tbs chopped fresh basil

2 c water

salt and pepper, to taste

4 c tomato sauce

1/2 c shell pasta

1/2 c red wine, optional

2 Tbs olive oil

In a large stock pot over medium-low heat, add olive oil and sauté the garlic for 2-3 minutes. Add onion and continue to sauté for 5 more minutes. Add celery and carrots, sauté for another 2 minutes. Add chicken broth, water and tomato sauce, bring to a boil, stirring frequently. Add wine if desired. Reduce the heat to low and add kidney beans, green beans, spinach leaves zucchini, oregano, basil, salt and pepper. Simmer for at least 30-40 minutes. In a medium saucepan, bring some lightly salted water to a boil and cook the pasta until tender, drain and set aside. To serve, place two tablespoons pasta into individual bowls, and ladle soup on top, sprinkling with Parmesan cheese. Drizzle or spray with olive oil, and serve.

Grilled Turkey Reuben

1 c sauerkraut, drained

4 slices marble rye bread

10 oz sliced deli turkey

4 slices Swiss cheese

2 Tbs butter

4 Tbs thousand island dressing

Warm the sauerkraut and turkey, separately. Spread butter generously on one side of each slice of bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two of the slices and place butter side down. Repeat with other sandwich, placing other slice of bread on top, butter side up. Heat a large skillet to medium-low. Arrange the sandwiches on the skillet and grill until lightly browned on each side and cheese is melted.

Easy Potato Bacon Soup**

2 Tbs butter

1/2 tsp salt

3/4 c finely chopped onion

1/4 tsp pepper

2 c peeled and diced potatoes

1 3/4 c milk

1 1/2 c water

3 Tbs crumbled bacon bits

1/2 tsp dried dill weed, optional

1 Tbs dried parsley, or to taste

Melt butter in a saucepan over medium heat, cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill if desired, salt and pepper, bringing to a boil. Reduce heat and simmer until potatoes are tender and water is almost evaporated, about 30 minutes. Stir in the milk and bacon, again, bringing to a boil. Remove from heat and stir in the parsley.

November 14, 2015

Cheesy Ham and Hash Brown Casserole

1 pkg (32 oz) frozen hash browns

1 container (16 oz) sour cream

8 oz cooked, diced ham

2 c shredded sharp cheddar cheese

2 cans (10.75 oz) cream of potato soup

1 1/2 c grated Parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9x13 inch pan. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. Spread it all in the prepared pan, and sprinkle with the Parmesan cheese. Bake one hour in the oven, or until bubbly and lightly brown.

Peanut Butter Popcorn**

1/3 c light corn syrup

3/4 c peanut butter

1/3 c honey

1 tsp vanilla extract

1/3 c sugar

3 bags (3.5 oz) microwave popcorn, popped

In a saucepan, bring the corn syrup, honey, and sugar to a boil, and cook for 2 minutes. Remove from the heat and immediately stir in the peanut butter and vanilla, until the peanut butter is completely melted. Pour the popcorn into a large bowl, and pour the sauce over it, stirring and folding until the popcorn is evenly coated. Allow to cool completely, and break into chunks to serve.

Waldorf Salad Style Tuna Sandwich

1/2 c mayonnaise

1/4 c chopped walnuts

1Tbs Dijon mustard

1/2 c diced celery

1/4 tsp curry powder

1 tsp sweet pickle relish

salt and pepper, to taste

4 large croissants

1 can (6 oz) tuna

4 leaves lettuce

1 shallot, finely chopped

4 slices Swiss cheese

1 granny smith apple, cored and diced

In a medium bowl, combine the mayonnaise, mustard, curry powder, salt and pepper. Add the tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated. Lightly toast the croissants, split in half placing a lettuce leaf on the bottom and top with tuna salad. Place Swiss cheese slice and top with the other half of the croissant.

Italian Sausage w/Peppers and Onions**

6 (4 oz) sausages

1 large red bell pepper, sliced

2 Tbs butter

1 green bell pepper, sliced

1 yellow onion, sliced

1 tsp dried basil

1/2 red onion, sliced

1 tsp dried oregano

4 cloves garlic, minced

1/4 c white wine

Over medium heat, place the sausage in a large skillet and brown on all sides. Remove from the skillet and if preferred, slice. Melt butter in the skillet, and stir in the yellow onion, red onion and garlic, cooking for 2-3 minutes. Mix in the red and green bell peppers. Season with the basil and oregano, then stir in the white wine. Continue to cook until all is tender. Return the sausage to the skillet and reduce heat to low and cover, simmering for 15 minutes or until sausage is heated through. Serve alone, or with noodles or rice.

November 7, 2015

Cottage Pie

4 large Yukon Gold potatoes, quartered

1/8 tsp dried savory (mint)

6 Tbs butter, divided

1/4 tsp dried marjoram

1 clove garlic, minced

1/2 tsp dried rosemary

salt and pepper, to taste

pinch of dried lavender flowers

1 Tbs olive oil

1 tsp ground nutmeg

1 lb lean ground beef

1 1/2 c frozen peas

1/2 tsp dried thyme

Preheat oven to 350 degrees. Lightly grease a 9 inch pie plate. Place potatoes in a pot and cover with salted water. Bring to a boil over high heat, and reduce heat simmering for about 20 minutes until tender. Drain and mash with 2 tablespoons butter and the garlic. Season to taste with salt and pepper and set aside. Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, (herbes de provence) and nutmeg. Cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas, and spread the mashed potatoes over the peas. Dot the casserole with the remaining butter. Bake uncovered in the oven until heated through and bubbly, about 20 minutes, and the potatoes begin to toast to a golden color.

Slow Cooker Salisbury Steak**

2 lbs lean ground beef

2 Tbs oil

1 pkg (1 oz) dry onion soup mix

2 cans (10.75 oz) cream of chicken soup

1/2 c Italian seasoned bread crumbs

1 pkg (1 oz) dry au jus mix

1/4 c milk

3/4 c water

1/4 c all-purpose flour

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands, shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Place flour on a plate, and dredge the patties in it to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker, stacking them alternately like a pyramid. In a bowl, mix together the cream of chicken soup, au us mix, and water. Pour over the meat. Cook on the low setting for 4-5 hours, until the patties are well done.

Cocktail Meatballs

1 lb lean ground beef

1 can (8 oz) jellied cranberry sauce

1 egg

3/4 c chili sauce

2 Tbs water

1 Tbs brown sugar

1/2 c bread crumbs

1 1/2 tsp lemon juice

3 Tbs minced onion

Preheat the oven to 350 degrees. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in the oven for 20-25 minutes, carefully turning once. In a slow cooker or large saucepan, blend the cranberry sauce, chili sauce, brown sugar and lemon juice, on low heat. Add the meatballs, and simmer for approximately an hour before serving.

Bacon Cheddar Hamburgers**

1 lb ground beef

1/2 tsp pepper

1/2 c shredded cheddar cheese

1/2 tsp garlic powder

2 Tbs prepared horseradish

1/2 c crumbled bacon bits

1/2 tsp salt

4 hamburger buns

Preheat grill or skillet, lightly oiling surface to prevent sticking. Cook for at least 5 minutes on each side or until done to preference. Serve on buns, topped with your favorite toppings.


October 31, 2015

Pumpkin Chocolate Chip Cookies

1 c canned pumpkin

1/2 tsp salt

1 c sugar

1 tsp baking soda

1/2 c oil

1 tsp milk

1 egg

1 Tbs vanilla extract

2 c all-purpose flour

2 c semisweet chocolate chips

2 tsp baking powder

1/2 c chopped walnuts, optional

2 tsp ground cinnamon

Combine the pumpkin, sugar, oil, and egg. In a separate bowl, stir together the flour, baking powder, ground cinnamon, and salt. In another bowl, dissolve the baking soda with the milk, and stir into the pumpkin mixture. Add the flour mixture to the pumpkin mixture and blend well. Add the vanilla, chocolate chips and walnuts. Preheat the oven to 350 degrees, and drop the batter onto a greased baking sheet by spoonfuls. Bake for approximately 10 minutes or until lightly browned and firm.

Marshmallow Popcorn Balls**

1 Tbs oil

5 c mini marshmallows

1/2 c popping corn

food coloring, optional

6 Tbs butter

Grease a 9x13 inch baking dish, and set aside. Heat the oil in a large saucepan with a lid. When hot, add the popping corn. Keep the covered pan moving constantly while the corn pops; and when it stops, remove from the heat. Put the popped corn in the prepared pan. Melt the butter in a medium sauce pan over low heat, and stir in the marshmallows, cooking until melted, stirring constantly. Add food coloring and blend. Pour marshmallow mixture over the popcorn and mix with a spoon to coat evenly. Let mixture cool slightly and smearing butter on your hands, blend until it is thoroughly covered. Then form popcorn into 8 balls.

Bats and Cobwebs

1 pkg (8 oz) bow tie pasta

1 jar (28 oz) pasta sauce

1 lb ground beef

8 oz Mozzarella cheese, cut into 1/2 in cubes

1 small onion, chopped

1/4 c grated Parmesan cheese

Preheat oven to 400 degrees. Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the pasta and return to a boil. Cook until cooked through but firm, about 12 minutes. Drain well. Cook and stir ground beef and onion in a large skillet until beef is no longer pink, 5-7 minutes. Drain fat and stir in the pasta sauce and heat to bubbling. Reduce to a simmer. Stir in the cooked pasta and half of the Mozzarella cheese and toss to combine. Transfer to a 2-quart baking dish. Top with the remaining Mozzarella and Parmesan cheese. Bake in the oven until lightly browned and bubbly, 15-20 minutes.

Hot Apple Cider

1 gallon apple cider

20 whole cloves

1 qt pineapple juice

1 orange

1 pinch ground nutmeg, or to taste

5 cinnamon sticks, or to taste

In a large pot, mix the apple cider, pineapple juice, and nutmeg. Press the whole cloves into the orange in the shape of classic Halloween characters, and float it and the cinnamon sticks in the cider. Heat over medium heat until warmed and the flavors have combined, 15-20 minutes. Serve hot.



October 24, 2015

Touchdown Pizza

1 pkg (14 oz) pre-baked pizza crust

1 pkg (4 oz) crumbled blue cheese

1 c diced cooked chicken breast, or to taste

1 stalk celery, thinly sliced

3 Tbs buffalo wing sauce

1 c shredded Mozzarella cheese

1/2 c buffalo wing sauce

Preheat oven to 475 degrees, and line a baking sheet with aluminum foil. Place pizza crust on the prepared baking sheet. Mix chicken and 3 tablespoons wing sauce together until evenly coated. Spread 1/2 cup wing sauce on the pizza crust; top with the blue cheese, chicken mixture, and celery. Cover pizza with Mozzarella cheese. Bake until pizza is cooked through and the cheese is bubbling, about 12 minutes. Cool pizza about 5 minutes before cutting.

Bacon Cheddar Deviled Eggs**

12 eggs

2 Tbs shredded cheddar cheese

1/2 c mayonnaise

1 Tbs mustard

4 slices bacon

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in the hot water for 10 more minutes. Remove from hot water and cool. (Rinse under cold running water.) Meanwhile, place bacon in a large skillet and cook over medium heat until browned. Drain on paper towels, crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove the yolks to a small bowl. Mash the egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and blend until smooth. Fill the egg white halves with the yolk mixture and refrigerate until serving.

Best Jalapeno Poppers

12 oz cream cheese, softened

1 c milk

1 (8 oz) pkg shredded Cheddar cheese

1 c all-purpose flour

2 slices bacon, browned and crumbled

1 c dry bread crumbs

12 oz jalapeno peppers, seeded and halved

2 qts oil for frying

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon into the jalapeno halves. In separate small bowls, place the flour in one and the milk in the other. Dip the stuffed jalapenos first into the milk, then into the flour, making sure they are well coated with each. Allow them to dry for about 10 minutes. Place the bread crumbs on a plate and dip the jalapenos in milk again, and roll them in the crumbs. Allow them to dry again, then repeat to be sure the whole surface of the jalapeno is coated. In a deep skillet, heat the oil to 365 degrees. Deep fry the coated jalapenos 2-3 minutes each, until golden brown. Remove and let drain on a paper towel and serve.

Baked Buffalo Wings**

3/4 c all-purpose flour

20 chicken wings

1/2 tsp cayenne pepper

1/2 c melted butter

1/2 tsp garlic powder

1/2 c hot pepper sauce

1/2 tsp salt

Line baking sheet with aluminum foil, and lightly spray with a nonstick spray. In a resealable plastic bag, place the flour, cayenne pepper, garlic powder, and salt; and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place them on the prepared baking sheet, and place in the refrigerator. Chill for at least one hour. When ready, preheat the oven 400 degrees. In a small bowl, whisk together the melted butter and hot sauce. Dip the wings into the butter mixture, and place back on the baking sheet. Bake until the chicken is no longer pink in the center and crispy on the outside. Turn the wings over halfway during cooking so they cook evenly.

October 17, 2015

Tuna Salad Muffins

1 1/2 c all-purpose flour

1/2 c chopped green onion

1 Tbs sugar

1/2 c chopped green olives, optional

2 tsp baking powder

1 Tbs chopped garlic

1/2 tsp salt

1 egg

1 can (9 oz) tuna, packed in water, drained

3/4 c skim milk

1/2 c plain nonfat yogurt

1/3 c olive oil

Preheat oven to 375 degrees and lightly grease muffin tins. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Set aside. In a separate bowl, flake the tuna and then stir in the yogurt, green onion, olives, and garlic. Set this aside. In another bowl, whisk together the egg, milk, and oil. Now stir the tuna mixture into the flour mixture. Gently stir the milk mixture into the flour mixture. Then spoon tuna salad into the muffin tins. Bake for 20 to 25 minutes until the crowns are turning golden. Let cool and tap out of the tins.

Beans and Corn Lunch Wrap

2 c uncooked brown rice

1 can (10 oz) whole kernel corn

4 c water

1 can (10 oz) diced tomatoes and green chilies

4 cans (15 oz) black beans

16 (10 inch) flour tortillas

2 cans (15.5 oz) pinto beans

1 lb shredded pepperjack cheese

Combine rice and water in a saucepan and bring to a boil. Reduce heat to low and simmer covered for 35 minutes or so. Remove from the heat and cool. Place black beans and pinto beans into a strainer and rinse. Add the corn and diced tomatoes, tossing to mix. Transfer to a large bowl, and mix in the rice and Pepperjack cheese. Divide the mixture evenly among the tortillas and roll up. Wrap individually in plastic wrap, and place into a large freezer bag and freeze. Can be eaten hot or cold. Reheat if wanted in microwave for lunch or snacks.

Lunch Box Hot Dogs**

1 hot dog

1 packet mustard

1 hot dog bun

2 Tbs cheddar cheese

1 packet ketchup

Place the hot dog bun, ketchup, mustard and cheddar cheese in sealed containers or sandwich baggies. Preheat your insulated beverage container by filling with boiling water. Let stand for 15-20 minutes. Right before leaving, dump out that water and replace with more boiling water. Place the hot dog into the water and close the lid. When ready for lunch, take the hot dog out of the container and place it on the bun, topping with the other ingredients. Voila hot lunch in a lunch box!

PB and Banana Dog

2 Tbs peanut butter

1 Tbs jelly

1 hot dog bun

1 Tbs raisins, optional

1 banana

Spread the peanut butter on the inside of the hot dog bun. Spread jelly over the peanut butter. Place the banana into the bun as though it were a hot dog. Sprinkle with raisins if desired.

PB and Apple Sandwich

2 slices whole wheat bread

1 small apple, peeled, cored and shredded

1-2 Tbs peanut butter

Spread peanut butter onto to one side of each slice of bread. Place shredded apple onto the peanut butter. Place the other slice on top, cut diagonally to serve.

October 10, 2015

Baked Tomato Basil Salmon

2 boneless salmon fillets (6 oz ea) or

1 tomato, thinly sliced

4 boneless salmon fillets (3 oz ea)

1 Tbs olive oil

1 Tbs dried basil

2 Tbs grated Parmesan cheese

Preheat the oven to 375 degrees (350 degrees for smaller fillets). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices drizzle with olive oil, and sprinkle with the Parmesan cheese. Bake until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, approximately 20 minutes.

Sweet & Spicy Chicken**

1 Tbs brown sugar

2 Tbs hot sauce

2 Tbs honey

salt and pepper, to taste

1/4 c soy sauce

4 skinless, boneless chicken breast halves, cut

2 tsp fresh chopped ginger root

into 1/2 inch strips

2 tsp chopped garlic

1 Tbs oil

In a bowl, mix together the brown sugar, honey, soy sauce, ginger, garlic and hot sauce. Lightly salt and pepper the chicken strips. In a large skillet or wok, over medium heat, add chicken and brown on both sides, for only a minute or so. Pour the sauce over the chicken, stirring occasionally to keep coating with the sauce. Simmer uncovered until the sauce thickens, about 8-10 minutes.

Slow Cooker Pot Roast

2 cans (10.75 oz) cream of mushroom soup

1 1/4 c water

1 pkg (1 oz) dry onion soup mix

5 1/2 lb pot roast

In a large slow cooker, mix the cream of mushroom soup, dry onion soup mix and the water. Place pot roast in the slow cooker and spoon the soup mixture over it to coat. Cook on high for 3-4 hours, or on the low setting for up to 9 hours. Serve over mashed potatoes or rice, with a side of veggies.

Baked Pork Chops**

1 Tbs soy sauce

2 Tbs brown sugar

2 Tbs oil

2 Tbs ketchup

1 Tbs Worcestershire sauce

6 pork chops, trimmed

1 tsp lemon juice

Preheat oven to 350 degrees. In a small bowl, blend the soy sauce, oil, Worcestershire sauce, lemon juice, brown sugar and ketchup. Place the pork chops in a medium baking dish, and spread with half of the sauce. Cover with foil to preserve moisture for the first 15 minutes, then uncover and bake pork chops for 15 minutes more. Turn chops over and spread with the remaining sauce. Continue baking for another 30 minutes, or until juices run clear and center is white.

October 3, 2015

Brown Sugar Glazed Meatloaf

1/2 c packed brown sugar

1 1/2 tsp salt

1/2 c ketchup

1/4 tsp ground black pepper

1 1/2 lbs lean ground beef

1 small onion, chopped

3/4 c milk

1/4 tsp ground ginger

2 eggs

3/4 c finely crushed saltine cracker crumbs

Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar into the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake for one hour or until juices are clear. To serve, turn the loaf out onto a serving platter.

Fire Fighter's Meatloaf**

2 slices whole wheat bread

2 Tbs Dijon mustard

2 lb ground beef

1 tsp Worcestershire sauce

1 green onion, chopped

2 Tbs minced garlic

2 Tbs chopped onion

salt and pepper, to taste

1 c medium salsa

1 Tbs barbeque sauce

Preheat the oven to 375 degrees. Soak the bread in warm water in a small bowl. Place the ground beef in a large bowl. Drain the water from the bread and add to the beef along with the rest of the ingredients, except the barbeque sauce. Mix by hand until well blended, form into a loaf and place in a greased loaf pan. Bake for one hour, then drain any drippings from the pan. Top with the barbeque sauce and return to the oven for an additional 10-15 minutes.

Mini Meatloaves

1 egg

1 lb ground beef

3/4 c milk

2/3 c ketchup

1 c shredded cheddar cheese

1/4 c packed brown sugar

1/2 c quick cooking oats

1 1/2 tsp prepared mustard

1 tsp salt

Preheat oven to 350 degrees. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 in baking dish. In a separate bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake, covered by aluminum foil, for 30 minutes. Then remove the foil and continue baking for 15 minutes.

Hearty Stuffed Meatloaf**

1 c instant rice

salt and black pepper, to taste

3 lbs lean ground beef (choice cut)

1 c grated Parmesan cheese

1 egg

1 can (12 oz) spinach, drained

1 onion, chopped

1/2 lb thinly sliced deli ham

1 large green bell pepper, seeded and chopped

1/4 lb thinly sliced salami

1 can (4 oz) mushrooms, drained

1/2 lb thinly sliced Swiss cheese

garlic powder, to taste

Preheat oven to 375 degrees. Lightly grease a shallow roasting pan. Prepare instant rice according to package directions. In a large bowl, combine the ground beef egg, chopped onion, green pepper, mushrooms, and cooked rice. Season with the garlic powder, salt and pepper. On a clean counter top, arrange sheets of waxed paper at least 1 ½ feet long by 1 foot wide. Place meat mixture there and flatten into a large square about ½ in thick. Sprinkle with more garlic powder, then layer with Parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as you can while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. Lift with the wax paper into the shallow roasting pan, and remove the paper. Bake for one hour and 10 minutes, or until meat is no longer pink and juices are clear. Allow to set for 15 minutes before serving.



September 26, 2015


Peppered Shrimp Alfredo

12 oz penne pasta

1 lb medium shrimp, peeled and deveined

1/4 c butter

1 jar (15 oz) alfredo sauce

2 Tbs extra-virgin olive oil

1/2 c grated Romano cheese

1 onion, diced

1/2 c cream or half & half

2 cloves garlic, minced

1 tsp cayenne pepper, or to taste

1 red bell pepper, diced

salt and pepper, to taste

1/2 lb Portobello mushrooms, diced

1/4 c chopped parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain and set aside. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 more minutes. Stir in the shrimp, and cook until firm and pink, then pour in the alfredo sauce, Romano cheese, and cream. Bring to a simmer, stirring constantly until thickened, about 5 minutes. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

White Cheese Chicken Lasagna**

9 lasagna noodles

1 tsp dried basil

1/2 c butter

1 tsp dried oregano

1 onion, chopped

1/2 tsp black pepper

1 clove garlic, minced

2 c ricotta cheese

1/2 c all-purpose flour

2 c cubed, cooked chicken meat

1 tsp salt

2 pkgs (10 oz) frozen chopped spinach,

2 c chicken broth

thawed and drained

1 1/2 c milk

1 Tbs chopped fresh parsley

4 c shredded mozzarella cheese, divided

1/4 c grated Parmesan cheese for topping

1 c grated Parmesan cheese, divided

Preheat oven to 350 degrees. Bring large pot of lightly salted water to a boil. Cook lasagna noodles for 8-10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for one minute. Stir in 2 cups mozzarella cheese and ¼ cup Parmesan cheese. Season with the basil, oregano, and black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch pan. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and ½ cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and ¼ c Parmesan cheese. Bake 35-40 minutes.

Spinach Tomato Tortellini

1 pkg (16 oz) cheese tortellini

1 1/2 tsp minced garlic

1 can (14 oz) diced tomatoes w/garlic and onion

2 Tbs all-purpose flour

1 c chopped fresh spinach

3/4 c milk

1/2 tsp salt

3/4 c heavy cream

1/4 tsp pepper

1/4 c grated Parmesan cheese

1 1/2 tsp dried basil

Bring a large pot of water to a boil. Add the tortellini and cook until tender, about 10 minutes. While this is cooking, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Champagne Shrimp and Pasta

8 oz angel hair pasta

2 Tbs minced shallots

1 Tbs extra-virgin olive oil

2 plum tomatoes, diced

1 c sliced fresh mushrooms

1 c heavy cream, divided

1 lb medium shrimp, peeled and deveined

salt and pepper to taste

1 1/2 c champagne

3 Tbs chopped fresh parsley

1/4 tsp salt

freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6-8 minutes, or until al dente. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms until tender. Remove them from the pan and set aside. In the same frying pan, combine the shrimp, champagne, and salt and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add the shallots and tomatoes, and boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream, boil until slightly thick, 1-2 minutes. Add the shrimp and mushrooms to sauce and heat through. Adjust seasonings to taste. Drain pasta, and toss it with the remaining 1/4 cup cream and the parsley. To serve, spoon shrimp with sauce over pasta and top with Parmesan cheese.

September 19, 2015


Baked Teriyaki Chicken

1 Tbs cornstarch

1 clove garlic, minced

1 Tbs cold water

1/2 tsp ground ginger

1/2 c white sugar

1/4 tsp ground black pepper

1/2 c soy sauce

12 skinless chicken thighs

1/4 c cider vinegar

In a small saucepan, over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat the oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 in pan. Brush chicken with the sauce. Turn the pieces over and brush again. Bake for 30 minutes. Turn pieces over and bake for another 30 minutes until meat is no longer pink and juices run clear. Brush with sauce every 10 minutes during baking.

Pork Loin Chops w/Apple Cider Sauce**

3 Tbs olive oil

1/2 tsp poultry seasoning

4 pork loin chops

3 Tbs Worcestershire sauce

seasoning salt, to taste

1 container (8 oz) frozen apple cider concentrate

black pepper, to taste

1/4 c dry sherry

garlic powder, to taste

Preheat oven to 375 degrees. Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in the hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in the apple cider concentrate. Place in the oven and bake for 25 minutes. Remove chops to a plate, and return the pan to the stove over medium-high heat Stir sherry into the pan and bring to a boil until the sauce thickens, stirring frequently. Serve sauce over the chops.

Turkey Cheeseburger Meatloaf

1 tsp vegetable oil

2 Tbs Worcestershire sauce, or more to taste

7 slices turkey bacon, or more to taste

2 tsp garlic powder

1 lb extra lean ground turkey

1/4 tsp ground black pepper

1 c shredded cheddar cheese

1/4 c ketchup

1 egg

2 Tbs prepared yellow mustard

1/2 small onion, diced

1 1/2 Tbs brown sugar

1 slice French bread, crumbled

Preheat oven to 350 degrees. Heat vegetable oil in a large skillet over medium heat and cook turkey bacon until browned and crisp, about 5 minutes per side. Drain on paper towels, crumble when cool. In a bowl, mix the cooked bacon with ground turkey, cheddar cheese, egg onion, crumbled French bread, Worcestershire sauce, garlic powder, and black pepper. Turn the mixture into a 9x13 in baking dish and form a loaf shape in the middle of the dish. In a small bowl, mix ketchup, mustard and brown sugar together. Stir to dissolve the brown sugar, and spread the mixture over the turkey loaf. Bake in the oven until the juices run clear, and the meat is no longer pink in the middle, which will take 45 minutes to an hour.

Baked Dijon Salmon**

1/4 c butter, melted

4 tsp chopped fresh parsley

3 Tbs Dijon mustard

4 (4 oz) salmon fillets

1 1/2 Tbs honey

salt and pepper to taste

1/4 c dry bread crumbs

1 lemon, for garnish

1/4 c finely chopped pecans

Preheat oven to 400 degrees. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12-15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

September 12, 2015


Ham and Potato Soup

3 1/2 c peeled and diced potatoes

1/2 tsp salt, or to taste

1/3 c diced celery

1 tsp ground white or black pepper, or to taste

1/3 c onion, finely chopped

4 Tbs butter

3/4 c diced cooked ham

5 Tbs all-purpose flour

3 1/4 c water

2 c milk

2 Tbs chicken bouillon granules

In a stock pot, combine the potatoes, celery, onion, ham and water. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt and pepper. In a small saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minutes. Slowly stir in the milk so as not to allow lumps to form. Continue stirring over medium-low until thickened, up to 5 minutes. Stir the milk mixture into the stockpot and cook soup until heated through.

Rutabaga Stew**

1 Tbs oil

4 carrots, diced

1 1/2 lbs chicken, beef roast, venison, or pork

3 stalks celery, diced

roast, cut up

1 red onion, diced

4 rutabagas, peeled and diced

water to cover

4 medium beets, peeled and diced

salt and pepper to taste

Heat oil in a Dutch oven or stockpot over medium heat. Cook and stir meat until completely browned, 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Season with salt and pepper. Pour enough water over to cover. Reduce heat to low and cook at a simmer for a least 4 hours, adding water as needed to keep contents covered.

Hobo Stew

1 lb ground beef

3 c uncooked elbow macaroni

2 cans (15 oz) mixed vegetables

1 c water

1 can (15 oz) whole peeled tomatoes

salt and pepper to taste

Add meat to a Dutch oven and brown. Drain off any grease and pour in the mixed vegetables, tomatoes, macaroni, and water. Season with salt and pepper, cover, and cook until the macaroni is tender, and the stew has thickened.

Chuckwagon Stew**

1 1/2 lb cubed beef stew meat

3 potatoes, scrubbed and cubed

1/2 lb smoked sausage, sliced

1 can (28 oz) barbeque baked beans

1 medium onion, chopped

crusty bread or biscuits

Place the meat, sausage, onion, and potatoes in a slow cooker and stir to distribute evenly. Spoon the baked beans evenly over the top. Cover, and cook on Low for 8-10 hours, or on high for 4-5 hours. Enjoy with crusty bread or biscuits.

September 5, 2015


Buckwheat Pancakes

1/2 c whole wheat flour

1 c skim milk

1/4 c buckwheat flour

1-3 Tbs oil

1/4 c all-purpose flour

2 Tbs honey

1/4 c quick cooking oats

1 egg, lightly beaten

3 tsp baking powder

About 15 minutes before cooking: in a large bowl, mix together all the dry ingredients first. Then stir in the milk, oil, honey and egg, mixing gently until combined. Let stand to set up. Heat your griddle or frying pan over medium heat, and season with a bit of oil. Add the batter to the surface in the size of pancakes desired, and brown on both sides.

Blueberry Sour Cream Coffee Cake**

1 c butter, softened

1 tsp salt

2 c white sugar

1 c fresh or frozen blueberries

2 eggs

1/2 c brown sugar

1 c sour cream

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 c chopped pecans

1 3/4 c all-purpose flour

1 Tbs powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9 in Bundt pan. In a large bowl, cream together the butter and sugar until it is light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Then fold in the blueberries. Spoon half of the batter into the prepared pan. In a small bowl, mix together the brown sugar, cinnamon and pecans. Sprinkle half of this over the batter in the pan. Spoon remaining batter over the top, and sprinkle the rest of the cinnamon mixture on the top. Use a knife or thin spatula to swirl the sugar layer into the cake. Bake for 55-60 minutes or until a knife inserted into the crown of the cake comes out clean. Cool in the pan on a wire rack. Turn pan over and tap to remove the cake from the pan on to a serving plate, and dust with the powdered sugar just before serving.

Pineapple Zucchini Muffins

4 1/2 c all-purpose flour

2 c oil

2 1/2 c white sugar

6 eggs

1 Tbs baking powder

3 c shredded zucchini

1 Tbs baking soda

1 can (20 oz) crushed pineapple, drained

1 Tbs ground cinnamon

3 tsp vanilla extract

1 1/2 tsp salt

Preheat oven to 325 degrees. Grease and flour four muffin pans, or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean.

Southern Sausage Gravy**

1 lb seasoned ground pork sausage

3 c milk

3 Tbs bacon grease or butter (optional)

salt and ground black pepper, to taste

1/4 c all-purpose flour

biscuits or toast

Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the pan. Mix bacon grease/butter into the sausage drippings if needed. Reduce heat to medium, and add the flour, stirring constantly until mixture just begins to turn golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to the skillet and season with salt and pepper. Reduce the heat and simmer for 10-15 minutes. Server over biscuits or with toast.


August 29, 2015

Rocky Road Caramel Apples

6 Granny Smith apples

1/2 tsp vanilla extract

6 wooden sticks

1 1/2 c miniature marshmallows

1 pkg (14 oz) individually wrapped caramels

1 1/2 c chopped pecans

2 Tbs water

1 c semisweet chocolate chips

Insert wooden sticks three-quarters of the way into the stem end of each apple. Place apples on a cookie sheet with lightly greased aluminum foil or waxed paper. Combine the caramels and water in a saucepan over low heat. Cook, stirring often until melted and smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around the insides of the saucepan to scrape off some of the caramel. On a dinner plate, combine the miniature marshmallows and pecans. Roll the apples in the mixture to coat. Place on the cookie sheet and chill. In a microwave safe bowl, melt the chocolate chips for 30 second intervals, stirring between each until smooth Drizzle over the apples and return to the chill until serving.

Cinnamon Churros

1 c water

1 c all-purpose flour

2 1/2 Tbs white sugar

2 quarts oil for frying

1/2 tsp salt

1/2 c white sugar, or to taste

2 Tbs vegetable oil

1 tsp cinnamon

In a small saucepan over medium heat, combine water, 2 ½ tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour gently, until mixture forms a ball. Heat oil for frying in a deep-fryer or deep skillet to 375 degrees. Using a pastry bag, pipe strips of dough into hot oil and fry until golden. Drain on paper towels. On a small plate, combine the ½ cup sugar and cinnamon and roll churros in the mixture to coat.

Candied Almonds**

1/2 c water

1 Tbs ground cinnamon

1 c white sugar

2 c whole almonds

Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil and add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper and separate the almonds using a fork. Allow to cool for about 15 minutes.

Classic Kettle Corn

1/4 c vegetable oil

1/2 c unpopped popcorn kernels

1/4 c white sugar

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every two to three seconds, remove the pot from the heat and continue to shake until the popping has all but stopped. Pour into a large serving bowl, and allow to cool a bit, while stirring once in a while to break up any clumps.

Grilled Turkey Legs**

(29 Aug15*)

1 bottle (2 liter) lemon-lime soda

1 large sweet onion, sliced

2 Tbs sugar

4 turkey legs

2 Tbs hot sauce

2 Tbs honey

1 Tbs crushed red pepper flakes

1 Tbs steak seasoning

1 Tbs black pepper

Preheat an outdoor grill for high heat, lightly oil the grate. In a large pot, mix the soda, sugar, hot sauce, red pepper flakes, pepper and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30-45 minutes until the turkey is done. Remove the onion slices from the mixture and arrange on the prepared grill. Place the turkey legs over the onions, then drizzle with honey, and season with the steak seasoning. Cook, turning once after 20 minutes, or until a crisp browned crust has formed on the turkey legs.

August 22, 2015

Apple Pie Waffles

1 1/3 c whole wheat flour

1 tsp honey

1/2 c wheat bran

2 tsp active dry yeast

1/2 tsp salt

2 medium apples, grated

1 tsp apple pie spice (or 1/2 tsp nutmeg and

3 Tbs applesauce

1/2 tsp cinnamon)

1 c skim milk

3/4 c water

2 egg whites

In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand about 5 minutes to dissolve. When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes. Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron as needed. Cook for about 6-7 minutes or until the steam stops rising out of the iron and the waffle can be easily removed. Enjoy with maple syrup or even whipped topping or ice cream!

Karjalan Pies

(also called Finnish Rice Porridge Pastries)

2 c water

1/2 c water

1 c uncooked white rice

1 tsp salt

2 c milk

1 c rye flour

salt, to taste

1/4 c all-purpose flour, or as needed


3 Tbs butter

Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste. Preheat the oven to 450 degrees. In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in the all-purpose flour one tablespoons at a time until dough is just past the sticky stage. Divide the dough into equal portions. On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within one inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow them to hold their shape. Pinch the sides at each end to form a little boat. Place the pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter. Bake for 10-15 minutes in the preheated oven, until the dough is firm and the rice porridge is slightly browned on the top. Serve warm.

Cow Pies

3 eggs

2 tsp baking soda

1 c packed brown sugar

1/2 c butter or margarine

1 c white sugar

1 1/2 c peanut butter

3/4 tsp vanilla extract

4 1/2 c rolled oats

3/4 tsp light corn syrup

1 c semisweet chocolate chips

Preheat oven to 350 degrees. Mix together the eggs and sugars. Stir in the vanilla, corn syrup and baking soda. Mix in the butter or margarine and the peanut butter. Mix well. Stir in the oatmeal, one cup at a time. Stir in the chocolate chips. Using a large spoon to drop onto the cookie sheet. Bake for 10 minutes or until done.

Bluebarb Pie**

3 c diced rhubarb

1/3 c all-purpose flour

1 1/2 c fresh blueberries

1 double crust ready to use pie crust

1 pinch salt

2 Tbs butter, cut up

1/8 tsp ground nutmeg

1/4 c milk

1/2 tsp lemon juice

1 Tbs white sugar

1 1/3 c white sugar

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar and flour until evenly mixed. Pour into the pie shell and dot with the butter. Cover the filled crust with the top crust, cut slits to vent, brush with milk and dust with 1 tablespoon sugar. Cover the edges with a band of aluminum foil to prevent over-browning and place the pie on the prepared baking sheet. Bake in the oven for 15 minutes, then reduce the heat to 350 degrees and bake 35 minutes longer. Remove the foil edge cover and continue baking until the crust is golden and juices are bubbling through the vents. Cool completely before serving.

August 15, 2015

Sweet Corn Casserole

1 can (15.25 oz) whole kernel corn, drained

1 egg

or three ears fresh

1/4 c butter, melted, divided

1 can (15 oz) cream-style corn

2 sleeves buttery round crackers,

1 c sugar

crushed, divided

Preheat oven to 325 degrees. In a casserole dish, stir in the whole corn, cream-style corn, sugar, egg, and about ¾ of the melted butter together. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter. Bake in the oven until beginning to brown, about 25-30 minutes.

Lemon Parsley Green Beans**

1 pinch white sugar

1 Tbs lemon zest

1 lb fresh green beans, trimmed

1/4 c chopped fresh parsley

2 Tbs butter

salt and pepper, to taste

2 tsp olive oil

1 lemon, cut into wedges

3 cloves garlic, minced

Bring a large pot of salted water to a boil over high heat, add sugar and beans. Cook until beans are bright green and tender, just 3-5 minutes. Drain and place in a bowl of ice water to stop cooking. In a large skillet over medium high heat, add olive oil and butter, cooking until the butter melts. Stir in the garlic, simmering for about 2 minutes, then stir in the beans and cook until wilted and garlic is browned, another 4 minutes. Toss beans with parsley and lemon zest, and cook for 2 more minutes. Season to taste with salt and pepper, transfer to a serving dish and garnish with lemon wedges.

Roasted Red New Potatoes

1 pkg (1 oz) dry onion soup mix

1/3 c olive oil

2 lbs new red potatoes, halved

Preheat oven 450 degrees, or heat grill to high heat. In a large plastic bag, combine the soup, the potatoes, and olive oil. Close bag and shake until the potatoes are fully coated. Pour potatoes into a baking dish (or if grilling, make a large aluminum envelope), and bake/grill for 40 minutes, checking on them occasionally if needing to re-arrange for even cooking.

Onions w Rosemary and Cream**

6 medium yellow onions, with peel

salt and pepper, to taste

2 c chicken stock

3 sprigs fresh rosemary, chopped

1 Tbs extra-virgin olive oil

1/2 c heavy cream

Preheat oven to 425 degrees. Slice about ¼ inch off the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and the rosemary. Please on top of a cookie sheet to catch any splatters that may occur. Bake uncovered for one hour in the oven, or until onion is easily pierced with a knife and liquid is reduced by ½. Remove from the oven, and pour the cream over the onions. Return to the oven and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

August 8, 2015

Chicken and Homemade Noodles

2-3 lbs whole chicken, cut up


4 stalks celery, diced

2 eggs, beaten

celery tops

1 c warm water

1 carrot, sliced or chopped

2 Tbs oil

1 onion, peeled and quartered

1 tsp salt

ground black pepper, to taste

3 c all-purpose flour

3 containers (32 oz ea) chicken broth

In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and pepper. Pour broth over and bring to a boil. Cover and reduce the heat, simmering until chicken is tender and falls from the bone, at least 45 minutes. While the chicken is cooking, make the noodles. In a large bowl, combine the eggs, water, oil, salt and enough of the flour to make a stiff dough. Cover with plastic wrap and set aside. Strain chicken stock, reserving meat, celery, onion and carrots. Pull meat from the bones and return strained stock and ingredients to the pot. Bring to a boil. Roll the noodle dough to about ¼ to ½ inch thick, and using a broth dipped knife or a scissors, cut the noodles to desired size. Drop them into the boiling broth. When the noodles rise to the surface they are done. Serve with your favorite crusty bread for dipping.

Bacon Ranch Pasta Salad**

1 pkg (12 oz) tri-color rotini pasta

1/2 tsp garlic pepper

10 slices bacon

1/2 c milk, or as needed

1 c mayonnaise

1 large tomato, chopped

2 Tbs dry ranch salad dressing mix

1 can (4.25 oz) sliced black olives

1/4 tsp garlic powder

1 c shredded sharp cheddar cheese

In a large pot of slightly salted water, cook rotini pasta at a boil until tender but firm, about 8 minutes. Place bacon in a skillet over medium high and cook until evenly browned. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder and garlic pepper. Stir in milk until smooth. Place the pasta, bacon, tomato, black olives and cheese in the bowl and toss to coat with the dressing. If it seems a bit dry add additional milk. Cover and chill at least 1 hour in the refrigerator.

Zucchini Skins

3 Tbs melted butter

1 Tbs olive oil

1 c bread crumbs

1 pinch fresh ground pepper

1/4 c grated Parmesan cheese

3 Tbs sour cream

1 pinch garlic powder

4 slices bacon, cooked, drained and chopped

4 small zucchini

1/2 c shredded mozzarella cheese

Stir together the melted butter, bread crumbs, Parmesan cheese, and garlic powder in a small bowl; set aside. Slice the zucchini in half lengthwise, remove the seeds with a spoon and rinse under cold water. Bring a pot of water to a boil, and cook the zucchini halves until slightly tender, about 5 minutes. Drain and pat dry with paper towels, and set aside. Preheat the oven broiler, and place the zucchini on a broiler pan, hollow side up, and season with the olive oil and pepper. Roast the zucchini under the broiler until sizzling, about 5 minutes. Remove from the oven, and layer the sour cream, bacon bits, mozzarella cheese and breadcrumb mixture in the center of the zucchini halves in equal amounts. Return to the oven and toast until the cheese is melted and the breadcrumbs are browned.

Angel Food Cake w/7-Minute Frosting**

Angel Food cake mix, made to pkg directions

1 pinch salt

flavoring extract, if desired

1/2 c white sugar

food coloring, if desired

1/3 c water


1/4 tsp cream of tartar

2 egg whites

1 tsp vanilla (or other) extract

Prepare the cake mix as the package directs, and add your favorite flavoring extract, and any food coloring desired. Pour into angel food cake pan and bake. Let cool completely before preparing frosting. In the top of a double boiler, combine all the ingredients but the flavoring extract. With a spoon, beat for one minute. Cook over boiling water beating constantly for seven minutes or until the icing makes firm peaks. Remove from the heat and add the extract, and also any food coloring. Beat until able to spread.

August 1, 2015

Seven Layer Taco Dip

1 pkg taco seasoning mix

1 green bell pepper, chopped

1 can (16 oz) refried beans

1 bunch green onions, chopped

1 pkg (8 oz) cream cheese, softened

1 small head iceberg lettuce, shredded

1 container (16 oz) sour cream

1 can (16 oz) sliced black olives, drained

1 jar (16 oz) salsa

2 c shredded cheddar cheese

1 large tomato, chopped

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl and spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and then lettuce over the salsa. Top with the cheddar cheese, garnish with the black olives. Chill and serve.

Chopped Dried Beef Dip

1 container (16 oz) sour cream

2 Tbs dried parsley

2 c mayonnaise

1 medium onion, chopped

2 Tbs dried dill weed

2 pkgs (2 oz ea) dried beef, chopped

In a medium bowl, mix the sour cream, mayonnaise, dill, parsley, onion and dried beef. Refrigerate for one hour, or until thickened and chilled. Serve with soft bagels cut into bite sized pieces, or with bagel chips.

For the Men**

1 lb ground beef

3/4 c raisins

3/4 c chopped onion

1 can (8 oz) diced tomatoes, drained

2 cloves garlic, minced

1 can (6 oz) tomato paste

3/4 c chopped green bell pepper

2 Tbs white sugar, or to taste

2 jalapeno peppers, seeded and chopped

1 Tbs dried oregano

3/4 c blanched, slivered almonds

2 tsp salt

1 jar (2 oz) pimento peppers, drained and chopped

corn chips, tortilla chips, or crackers

Crumble ground beef into large skillet over medium heat. Cook, stirring to crumble, until it starts to brown. Add the onion, garlic, bell pepper and jalapeno pepper, and cook until meat is no longer pink. Drain excess grease, and add enough water to cover the beef. Cover and simmer over low heat for 30 minutes. Stir in the almonds, pimentos, raisins, tomatoes, tomato paste and sugar. Season with the oregano and salt. Simmer over low heat, stirring occasionally for at least an hour. Serve with corn chips, tortilla chips or your favorite crackers.

Peanut Butter Honey Dip

1 c honey

1/2 tsp cinnamon

1/2 c peanut butter

1/2 c cream cheese, softened

In a medium bowl, mix together the honey, peanut butter, cinnamon and cream cheese until well blended. Cover and refrigerate for 24 hours. Serve on toast or dip apples, strawberries, grapes or other fruit.

Beer Dip

2 pkg (8 oz ea) cream cheese

20 dashes hot pepper sauce

3 tsp paprika

1/2 c beer

In a medium saucepan over low heat, melt cream cheese. Stir in paprika, which will make the mixture pink. Stir in hot sauce and beer. Serve warm or cold with pretzels, bagel chips, potato chips or anything crunchy!




July 4, 2015

Super Easy Egg Casserole

1 c shredded cheddar cheese

1/3 red bell pepper, diced

6 eggs, whisked to frothy w/3 Tbs water

2 green onions, chopped

6 slices cooked bacon, diced

1/4 tsp garlic, minced

2 slices bread, cubed

salt and ground black pepper

Preheat oven to 350 degrees, and grease a 9x13 in baking dish. In a bowl, stir cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, garlic, salt and pepper together. Once it is well combined, pour into the prepared baking dish. Bake in the preheated oven until eggs are set, 20-25 minutes. Let stand 5 minutes then serve.

Easy Coleslaw**

1 large head cabbage, shredded

1 c white wine vinegar

1 green bell pepper, diced

1 c olive oil

1 onion, finely diced

1 c white sugar

1 1/2 large carrots, shredded

Combine cabbage, bell pepper, onion and carrots. In a bowl, whisk together the vinegar oil and sugar. Pour enough dressing over salad to coat. Mix well, cover and refrigerate 6-8 hours.

Easy Enchiladas**

1 jars (16 oz ea) prepared salsa

1 jar (15.5 oz) prepared salsa con-queso

1 lb ground beef

20 (8 inch) tortillas

1 pkg (8 oz) shredded cheddar-Monterey jack cheese blend

Preheat oven to 350 degrees. Grease a 9x13 in baking dish, and pour the salsa into the bottom of it. Set aside. In a large skillet, cook and stir the ground beef for about 10 minutes until it is no longer pink, breaking it up to be finely crumbled. Drain excess grease, then add the salsa con queso, stirring to mix well. Take each tortilla, placing about 2 tablespoons of beef mixture down the center, and roll, placing them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas. Bake for 15-20 minutes, until the cheese is browning and the whole dish is hot and bubbling.

Really Easy Garlic Broiled Chicken**

1/2 c butter

1 Tbs dried parsley

3 Tbs garlic, minced

6 boneless chicken thighs, breasts or whole cut up

3 Tbs soy sauce

dried parsley to taste

1/4 tsp black pepper

Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until the butter is melted. Arrange the chicken on the baking pan and coat with the butter mixture, reserving some of it for basting. Broil chicken 20 minutes, about 4 or more inches away from the heat source. Turn occasionally, basting with the remaining sauce. Broil until juices run clear or it is no longer pink. Sprinkle with parsley and serve.


June 27, 2015

Orange Roughy w/Citrus Sauce

1 lb orange roughy fillets

3 Tbs fresh lime juice

1/2 c milk

2 Tbs lemon juice

1/4 tsp salt

1 Tbs orange juice

1/3 c all-purpose flour

1 Tbs chopped fresh parsley

3 1/2 Tbs olive oil, divided

2 Tbs green onion, thinly sliced

1 Tbs garlic, minced

1 Tbs butter

Soak fish fillets in milk for 10 minutes, and discard milk. Sprinkle each fillet with salt, and dredge in flour. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook fish until golden on one side, about 3-4 minutes; then cook second side for about as long. Fish should be golden and cooked through. Wipe skillet clean, and return to stove. Reduce the heat to low, and add remaining oil, cooking garlic for about 30 seconds, then adding lime, lemon, and orange juices, and the parsley and green onions. Add butter and stir lightly over the heat just until creamy. Pour sauce over fish and serve.

Easy Margarita Pie**

1 1/4 c crushed pretzels

2 limes, zested and juiced

1/2 c butter, melted

1/4 c orange juice

1/4 c white sugar

1 can (14 oz) sweetened condensed milk

1 container (8 oz) frozen whipped topping, thawed

In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan. In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in the whipped topping, then spoon into the pretzel crust. Chill pie for at least 30 minutes before serving.

Rosemary Citrus Cornish Hens

4 1/2 c vegetable broth

1 lemon, cut into quarters

4 1/2 c water

1 lime, cut into quarters

1 Tbs allspice

1 sprig of fresh rosemary

1 Tbs black peppercorns

1 sprig of fresh thyme, or to taste, chopped

1 c kosher salt

1/4 c water

4 Cornish game hens

1/4 c olive oil

1 grapefruit, cut into quarters

salt and ground pepper, to taste

1 orange, cut into quarters

Bring the vegetable broth, water, allspice, peppercorns, and kosher salt to a boil in a large pot, stirring until the salt is dissolved. Remove from the heat and set aside to cool. When it has cooled, place the Cornish hens into the brine and refrigerate for 2-3 hours. Preheat the oven to 350 degrees. Remove the hens from the brine and pat dry. Discard the brine. In a microwave safe bowl, place the grapefruit, orange, lemon, lime, rosemary and thyme; and microwave for 2 minutes on high. With tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each with olive oil, sprinkle with salt and pepper, then place them into a roasting dish, breast sides up. Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 and 3/4 hrs. For extra-crispy skin, turn up the temperature to 400 degrees for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.

Triple Citrus Cupcakes


2 c flour

1 pkg (8 oz) cream cheese, softened

2 tsp baking powder

1/2 c butter, softened


1 1/4 c sugar

3 c powdered sugar

2 Tbs grated orange peel

1/4 c butter, softened

1 tsp vanilla extract

1 tsp vanilla extract

4 eggs

1 tsp grated lemon peel

1/4 c vegetable oil

2 Tbs lime juice, or as needed

1/4 c milk

candies for decoration, if desired

Preheat the oven to 325 degrees. With a hand mixer, combine cream cheese, butter, sugar, orange peel and vanilla, until it is light and fluffy. This should take about 3-4 minutes. Add eggs one at a time, beating after each addition. In a bowl, combine the flour, baking powder and salt. Add gently to the orange mixture until just blended. Portion into paper-lined muffin tins, filling cups 2/3 full. Bake for 30 minutes, or until tester comes out clean. Let cool for 10 minutes in the pan. Remove warm cakes from the pan and finish cooling on wire rack for at least 30 minutes. Frost when cool. Frosting: With the electric mixer, combine all ingredients until it is of a spreading consistency. Garnish and Enjoy!

June 20, 2015

Sweet Potato Burrito

1 Tbs olive oil

2 tsp ground cumin

1 onion, chopped

1 pinch cayenne pepper, or to taste

4 cloves garlic, minced

3 Tbs soy sauce

6 c kidney beans, drained

4 c mashed cooked sweet potatoes

1 c water

12 (10 inch) flour tortilla, warmed

3 Tbs chili powder

8 oz shredded cheese

4 tsp prepared mustard

Preheat oven to 350 degrees. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in the water; heat until warm about 2-3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper. Divide the bean mixture and mashed potatoes evenly between the tortillas, top with cheese. Fold tortillas burrito-style around the fillings and place on baking sheet. Bake in the preheated oven until warmed through, about 12 minutes.

Sweet Potato Chili**

2 sweet potatoes, diced

1 pinch pepper

2 cans (14.5 oz) diced stewed tomatoes chili spiced

1 pinch cayenne pepper

1 can (8 oz) tomato sauce

1 pinch garlic powder

3/4 c diced sweet onion

1 pinch onion powder

1/2 c water

1/2 lb ground turkey

1 Tbs chili powder

1/2 lb ground beef

1 tsp ground cumin

1 can (12 oz) black beans, drained and rinsed

12 tsp ground cinnamon

1 c corn

1 pinch salt

Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon salt, pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for about 5 hours. Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10-15 minutes. Drain and discard any excess grease. Add these and the black beans and corn to the slow cooker, and stir in. Cook until the flavors meld which will be up to two hours.

Apple and Sweet Potato Casserole

3 sweet potatoes, peeled and quartered

1/4 c all-purpose flour

1/2 c packed brown sugar

1/4 c packed brown sugar

1 tsp ground cinnamon

1/4 c butter

1 tsp ground nutmeg

1/4 c chopped pecans

2 large cooking apples, peeled, cored and cut into 1/4 inch rings

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes until tender but firm. Drain, cool, and cut into ¼ inch slices. Preheat oven to 350 degrees. Lightly grease a 7x11 inch baking dish. In a small bowl, mix brown sugar, cinnamon and nutmeg. Layer the sweet potatoes, brown sugar mixture and apples in the prepared baking dish. In a medium bowl, mix flour, brown sugar, butter and pecans. Mixture will be crumbly. Sprinkle over the whole dish and bake in the preheated oven for 30 minutes, or until lightly browned.

Sweet Potato Soup**

5 c chicken stock or broth

1 tsp dried basil

3 1/2 c peeled and diced sweet potatoes

1 tsp dried parsley flakes

3/4 c diced cooked ham

1 tsp black pepper, or to taste

3/4 c diced celery

1/2 tsp salt

1/3 c finely chopped onion

5 Tbs butter

1/2 c chopped green bell pepper

6 Tbs all-purpose flour

1/4 c chopped carrot

2 c milk

1/4 c corn

3/4 c shredded cheddar cheese

1 Tbs chopped garlic

In a large stock pot, combine chicken stock, sweet potatoes, ham, celery, and onion, bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, about 10-15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper and salt into soup and simmer until the vegetables are softened which will be about 5-10 minutes. In a saucepan over medium-low heat, whisk flour into butter using a fork. Cook and stir mixture until thickened just about one minute. Slowly stir in milk until completely smooth. Continue cooking and stirring at medium-low until thickened, 4-5 more minutes. Stir in cheddar cheese until it is melted and smooth. Stir the cheddar cheese mixture to the soup, and cook until thickened and heated through, about 5 minutes or so.





June 13, 2015

Italian Grilled Cheese

4 slices Italian bread

4 slices tomato

4 oz shredded Italian blend or pizza cheese

1/4 c mayonnaise

4 oz pastrami or 4 slices cooked bacon

2 Tbs zesty Italian dressing

Combine mayonnaise and Italian dressing and spread half of the mixture on what is to be the outside of the first four slices of bread. Layer the cheese, tomato, meat, then remaining cheese. Place top on sandwich and spread with remaining mayonnaise mixture. Heat griddle or skillet to medium high and place mayo side on the surface to toast. When golden and cheese begins to melt, turn over and continue to grill until done.

Bleu Hawaiian Grilled Cheese**

4 slices Hawaiian bread

4 slices cooked bacon

2 slices provolone cheese

2 canned and drained pineapple rings

2 Tbs blue cheese crumbles

2 Tbs butter

Preheat skillet over medium heat. Generously butter one side of two slices of Hawaiian bread. Place bread butter-side-down onto skillet bottom and place a slice of Provolone cheese on each slice of bread. Sprinkle 1 tablespoon bleu cheese crumbles onto the cheese slices. Criss-cross two slices of bacon on each of the two cheese slices. Place one canned and drained pineapple slice on top of bacon criss-crosses. Butter the remaining two slices of Hawaiian bread on one side and place butter-side-up on top of the sandwich. Grill until lightly browned, carefully flipping over so you do not lose the pineapple. Continue grilling until cheese is melted.

Labella Marsala Grilled Cheese

8 thick cut slices multi-grain boule

8 Tbs Marsala wine, divided

8 slices Munster cheese

10 Tbs butter, divided

8 large portobello mushroom caps

5 Tbs chicken broth

8 slices Swiss cheese

1 1/2 Tbs flour

8 Tbs fresh parmesan cheese, grated

goodly dash of salt

Prepare mushrooms by twisting stems from the caps, and portioning two per sandwich. In a large skillet, melt four tablespoons butter and add 4 tablespoon wine, then place mushrooms and saute at a medium low simmer for a about 6 minutes each side, turning frequently with tongs. Add additional butter and wine as needed to maintain moisture. Remove and set them on a rack to dry a bit and catch the drippings. In a small bowl, mix the remaining wine and chicken broth with the flour and dash of salt; stirring until dissolved. Return the same skillet with the leftover saute mixture to the stove, and add the mushroom drippings and the wine mixture. Stir constantly and simmer at low heat until it begins to thicken. You want the sauce rather pasty, so lift from the heat and continue stirring to let flour cook through. Butter the outside of each slice of bread and layer two slices of Munster cheese, two mushroom caps, adding some of the sauce into each. Add 1 tablespoon grated parmesan to each cap, cover with two slices slice of Swiss and top with remaining bread slice. Heat griddle to medium high and place sandwiches to toast. Turn over when the first side has browned, and complete grilling when cheeses are melted. Cut in half if needed, and serve! Makes 4 sandwiches.

Apple Ham Grilled Cheese**

4 slices multi-grain bread

8 slices Swiss cheese

8 thin apple slices

3 Tbs honey mustard, or to taste

4 oz deli ham

2 Tbs softened butter

Spread honey mustard on all 4 slices of bread. Layer 2 slices of cheese, apple, ham and two more slices of cheese. Top the sandwiches with the remaining slice of bread. Spread both sides of the sandwich with butter and toast on your griddle or skillet at about 350 degrees, until cheese is melting.

June 6, 2015

Fish w/Mornay Sauce

4 cod, halibut or tilapia fillets

1 1/2 c whole milk

olive oil

1/4 tsp salt

salt and pepper

dash of freshly ground white pepper

2 Tbs unsalted butter

freshly grated nutmeg, optional

1/4 c finely chopped onion

1/2 c (2 oz) shredded Gruyere cheese

1 Tbs all-purpose flour

Place fish fillets on broiling rack, brush with olive oil, season with salt and pepper and place in oven about 4 inches away from broiler. Broil on high for about 4 minutes, or until heated through. Remove and place in a 3-quart baking dish. Set aside. Reduce oven to 375 degrees. Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally. Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids. Stir in salt, pepper, and nutmeg, if desired. Return sauce to pan, and place over medium-low heat. Add Gruyere cheese, stirring until smooth. Pour over the fish fillets and bake for 20 minutes. Remove and let rest for 5 minutes, and serve.

Chicken Florentine Casserole**

4 skinless, boneless chicken breast halves

1/2 c half-and-half

1/4 c butter

1/2 c grated Parmesan cheese

3 tsp minced garlic

2 cans (13.5 oz) spinach, drained

1 Tbs lemon juice

4 oz fresh mushrooms, sliced

1 can (10.75 oz) cream of mushroom soup

2/3 c bacon bits

1 Tbs Italian dressing

2 c shredded mozzarella cheese

Preheat oven to 350 degrees. Place the chicken breast halves on a baking sheet; bake 20-30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20-25 minutes in the 400 degree oven, until bubbly and lightly browned.

Easy Mexican Casserole

1 lb lean ground beef

1 can (2 oz) sliced black olives, drained

2 c salsa

1/2 c chopped green onion

1 can (16 oz) chili beans, drained

1/2 c chopped fresh tomato

3 c tortilla chips, crushed

2 c shredded cheddar cheese

2 c sour cream

Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with cheddar cheese and bake in preheated oven for 30 minutes, or until hot and bubbly.

Ice Cream Dessert**

1 pkg (20 oz) chocolate sandwich cookies

1 can (12 oz) evaporated milk

1/2 c margarine, melted

2/3 c semisweet chocolate chips

1 1/2 c chopped Spanish peanuts

1/2 c margarine

1/2 gallon vanilla ice cream, softened

1 tsp vanilla extract

2 c confectioners' sugar

Crush all but 10 of the cookies. Combine crushed cookies in large bowl with melted margarine and peanuts. Press mixture into a 9x13 inch baking dish and freeze until cold. Spread softened ice cream over cold crust and freeze until set. Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.