Tuesday, April 22, 2014

Orange Crescent Swirls.........

Are you looking for an easy but good roll for breakfast? I know I am always looking for something new. This recipe is from Pillsbury and could not be any easier! Sometimes the simplest things are the best tasting. You don't need a lot of ingredients to "wow" your friends and family. Give it a try.
Orange Crescent Swirls
1/2 cup firmly packed brown sugar
2 T butter or margarine
1 T grated orange peel
3 T orange juice
2 8oz cans Pillsbury refrigerated
crescent dinner rolls
Preheat oven to 375. Spray 12 x 1/2 inch pizza pan with nonstick cooking spray. In small saucepan, combine brown sugar, margarine, orange peel and juice; mix well. Cook and stir over medium heat until bubbly. Set aside. Remove dough from each can in one long roll. DO NOT UNROLL. Cut each roll into 12 slices. Arrange slices evenly, cut side down, in sprayed pan. Spoon brown sugar mixture evenly over slices. Bake at 375 for 13 to 15 minutes or until golden brown. Remove rolls from pan with pancake turner. Serve warm. Makes 24 rolls.
Till next time.......

Monday, April 21, 2014


Waffles to me, are the quintessential breakfast, partnered with several strips of bacon. Although I don't make them often, I truly believe there is not a better breakfast to be had anywhere. It's kind of like having bananas foster on a waffle. I remember watching my Mom make these in her kitchen while I sat on a stool beside her.
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp butter, melted
1 Tbsp sugar
1 cup sweet milk
2 eggs, separated
Beat the egg yolks and set aside. Beat the egg whites in another bowl and set aside. Mix the flour, baking powder, salt, sugar in still another large bowl. Add the milk, butter and beaten egg yolks, then gently fold in the beaten egg whites. Preheat and then grease your waffle iron and you are ready to make some great waffles. Top them with butter, strawberries, bananas or maple syrup. (don't forget the whipped cream.) You can't go wrong, no matter what you top these light waffles with.
Till next time......

Saturday, April 19, 2014

Bird's Nest........

Tomorrow is Easter and if you haven't made these little bird's nests yet, give them a try. They are cute, the kids will love them and they make really cute place cards. Just add a name on a piece of construction paper and there you have a place card.

Bird's Nests
3 cups mini marshmallows
3 Tbsp unsalted butter
1/2 tsp vanilla
4 cups Chow Mein noodles
Small candies, jelly beans, M & M's
Line a cookie sheet with parchment paper. Set aside. Over low heat, melt the marshmallows and butter in a large saucepan. Once melted, stir in the vanilla, then the Chow Mein noodles. Coat your hands liberally with shortening. Have a little extra on hand for re-coating. You will need it.
Till next time......

Monday, April 14, 2014

Spicy Sweet Chicken Bacon Tenders.........

I'm always looking for a unique recipe to make my salad a bit different. I mean, who likes to eat the same thing all the time. So here is my great recipe find! Who doesn't like chicken tenders? Then you add spices and brown sugar and it elevates it to a whole new level of goodness. As if that is not enough, top a nice salad with these strips and you have heaven in a bowl! This is what's for supper at my house this evening. I plan to fix some rice cooked in chicken broth to go with it. 

 Spicy Sweet Chicken Bacon Tenders
Cut chicken breasts into three strips and sprinkle on both sides with salt, pepper, garlic powder and chili powder. Wrap each piece in one slice of thin bacon and roll the whole thing in brown sugar. Then top them with more brown sugar once they are in the pan.
Put them in a greased 9x13 pan. Bake a 400° for about 30-40 minutes or however long it takes for the chicken to be done and the bacon to be crispy.

Till next time......

Sunday, April 13, 2014

Apple Dumplings...the easy way.......

We all love apple dumplings, right? Well, thanks to Trisha Yearwood, you can now make them the simple way. All this luscious apple goodness in a biscuit dough! Give this recipe a try. It bakes in 35-40 minutes, so is perfect for a quick dessert.

Apple Dumplings - the easy way
2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon
Preheat the oven to 375 degrees F.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.
Till next time.......

Saturday, April 12, 2014

Orange Crescent Rolls..........

These Orange Crescent Rolls are perfect for that Easter Sunday brunch or breakfast. They are pretty to look at and delicious to eat. Give them a try.
Orange Crescent Rolls
1/2 cup firmly packed brown sugar
2 Tbsp butter or margarine
1 Tbsp. grated orange peel
3 Tbsp. orange juice
2 8oz cans Pillsbury refrigerated crescent dinner rolls
Heat oven to 375. Spray 12 x 1/2 inch pizza pan with nonstick cooking spray. In small saucepan, combine brown sugar, margarine, orange peel and juice; mix well. Cook and stir over medium heat until bubbly. Set aside. Remove dough from each can in one long roll. DO NOT UNROLL. Cut each roll into 12 slices. Arrange slices evenly, cut side down, in sprayed pan or on Silpat mat. Spoon brown sugar mixture evenly over slices. Bake at 375 for 13 to 15 minutes or until golden brown. Remove rolls from pan with pancake turner. Serve warm. Makes 24 rolls. If using a Silpat mat, make sure the pan has sides, like a jelly roll pan.
Till next time.....

Friday, April 11, 2014

Marshmallow Creme Icing........

Remember that luscious marshmallow Icing your Mom used to make. Well, here is a much easier recipe from Kraft.
Marshmallow Icing
1/2 stick margarine or butter, softened
1 jar 7 oz. Marshmallow Crème
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 to 2 Tbsp. milk, divided
Place margarine, marshmallow crème and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.
Till next time.......

Thursday, April 10, 2014

Strawberry Shortcake.........

Every Spring brings these wonderful sweet berries to the market. Red, juicy and sweet strawberries come in abundance. So yes, I made biscuit shortcake and enjoyed an old fashion strawberry shortcake for dessert on evening. It was so good and my shortcake turned out perfect. You know how biscuits are; sometimes good, sometimes not as good.
Till next time......

Wednesday, April 9, 2014


You know spring is here for sure when the rhubarb starts to sprout. Mine sprouted about a week ago and here is what it looks like today. I can't wait to start picking some of that luscious rhubarb. It looks like it will be a healthy and sturdy plant. Last year I got a meager cutting as it was the first transplant year. This year it should do a lot better. I was happy to see  it survived the winter climate, which was way below zero.  Yippee!!
Till next time......

Thursday, April 3, 2014

Alabama Ice Box Rolls...........

What could be easier than Ice Box Yeast rolls. Just think, bake a few one day and have fresh rolls several days later as well. The ladies of the 1930's really knew what they were doing.
Alabama Ice Box Rolls
1/2 cup shortening
1/2 cup sugar
1 1/2 tsp salt
1/2 cup boiling water
1 beaten egg
1 cake yeast or 1 dried yeast packet
1/2 cup lukewarm water
3 to 3 1/2 cups unsifted flour
Place shortening, sugar and salt in bowl. Pour boiling water over and mix well. Let cool. Add yeast to lukewarm water and let stand until cool. Add egg and yeast to shortening mixture, blending well. Add flour and beat until well mixed. Turn into greased bowl. Cover. Place in refrigerator overnight or longer.
When ready, shape and let raise 2 hours. Bake 12 minutes at 375 degrees. You can also make nice cloverleaf rolls with this recipe. This is a very easy recipe; so give it a try. I particularly like the cloverleaf rolls. Makes 1 dozen rolls.
Till next time......

Wednesday, April 2, 2014

Graham Cracker Crust with Spice.........

When you make a graham cracker crust, you use graham crackers and butter; sometimes a little sugar. But if you want to change things up a bit, try the following recipe with a bit of spice, not heat, just spice. Imagine this spicy crust under a lemon refrigerator pie.
Graham Cracker Crust
2 cups graham cracker crumbs
3 Tbsp dark brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/16 tsp salt
6 Tbsp butter, melted
Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9 inch glass pie pan. (Crust will be thick) Refrigerate 15 minutes before filling.This can be used in a 9 or 10 inch spring form pan as well. For variety, you could also add some finely chopped pecans to the crust. If you don't want the crust quite so thick, use less and freeze the leftover crumbs to use in a small tart.
Till next time......

Sunday, March 30, 2014

Shrimp Burgers with Spicy Tartar Sauce........

During Lent we are all thinking of new ideas for supper. Here is a perfect Friday night dinner. Or maybe you would rather have it for lunch. But don't forget the spicy sauce to go with it.
Shrimp Burgers
6 Burger Buns
1 1/3 lbs raw shrimp, peeled and de-veined
1/3 mayo
1 tsp salt
1/2 black pepper
2 Tbsp butter
Finely grind 2 burger buns in a food processor (1 1/2 cups crumbs) and transfer to a bowl. Pulse 1 1/4 lbs of peeled, de-veined shrimp in processor. Not too fine, you want chunks of shrimp in it. Toss with crumbs, 1/3 cup mayo, 1 tsp salt and 1/2 tsp black pepper. Form into 4 patties. Melt 2 Tbsp butter in a skillet and cook over medium heat, turning once, until cooked through, about 9 minutes all together. Serve on toasted or grilled buns with iceberg lettuce and tartar sauce. 
This makes 4 servings.
Spicy Tartar Sauce
1 cup mayonnaise

2 Tbsp chopped fresh parsley 
2 Tbsp horseradish (optional or to taste)
1 1/2 tsp Cajun seasoning
1 1/2 tsp lemon juice 
2 tsp onion, finely minced
2 tsp dill pickle, finely minced
1/4 teaspoon paprika
Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours. Makes 1 cup of sauce.
Till next time......

Sunday, March 23, 2014

Just Kickin' It At The Park .......

Today is a day for being lazy and just "kickin' it" around the house or at the park. I've been browsing some recipes and have found a couple of good ones for the future. I found a jerk seasoning that I want to give a try and I am sure I will find a few more good recipes. I'm going to try a Sweet and Sour Chicken recipe sometime this week. If it is as good as  I think it will be, I will share it with you. The park is calling me, I can hear it in the distance, so I guess this is it for now. The call to visit the park is too strong to ignore.
Till next time.......

Thursday, March 20, 2014

Lemonade Ice Cream Pie......

Spring is arriving today and Easter is not far behind. If you are looking for a yummy pie, give this one a try.  It has a cool, crisp, lemony flavor and is so creamy and smooth. What more can you ask from a dessert?
Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 quart (4 cups) vanilla ice cream, softened
1/2 can (6-oz) frozen lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Lemon peel, if desired
Heat oven to 350°F.
In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, mix ice cream, lemonade concentrate, whipped topping. Spoon and spread ice-cream mixture into cooled crust. Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel. 
Till next time.......

Monday, March 17, 2014

St. Patrick's Day.......

Happy St. Patrick's Day to everyone.  Today is one of my favorite days of the year.
Why, well, first because I am Irish and second, because I always get to give a nod to my Grampa. You see, I have the green shamrock tie he wore on St. Patrick's Day and I get to wear it, too. Oh, not tied as a man would wear it, but hanging down as you would wear a scarf. In any case, I get to share this great day with him. This tie was  passed to my Mom and then to me. I am hoping this tie will pass on to  the next generation as well. Happy St. Patrick's Day, Grampa! I know you are watching down on me from Heaven.
Till next time......

Saturday, March 15, 2014


The weather is warming up on some days, so the windows or doors are open a "crack" to let the fresh air in. The children are playing outside and you just need a little time for yourself. Why not whip up a Cappuccino at home, sit back and just relax while you watch the children play or while you watch a movie on TV? And the best part of this Cappuccino; it didn't cost me upwards of $5.00 at a Coffee Bar made by a Barista.
Till next time.......

Friday, March 14, 2014

Sausage Ball Appetizers........

Here's a tasty appetizer for any party or gathering. They are simple to make with a touch of spice. Perfect for any group event.
Sausage Ball Appetizers
1 pkg. Jimmy Dean® Hot Pork Sausage Roll (or Original Sausage)
3/4 cup all-purpose baking mix (Bisquick)
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup finely chopped onion
1/4 cup seeded, finely chopped fresh Jalapeño peppers
1 large clove garlic, minced
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)
Preheat oven to 375°F. Mix all ingredients in large bowl just until blended. Shape into 36 (1-inch) balls.
Place in 2 lightly greased baking pans.
Bake 12-14 minutes or until done (160°F). Test one and make sure it is done.
Serve with toothpicks, if desired.
Make Ahead: Sausage balls can be shaped ahead of time and frozen. When ready to serve, heat oven to 375°F. Place frozen balls on lightly greased baking sheet. Bake 16-18 minutes or until done (160°F).

Dipping Sauce
1 cup Mayonnaise
1 cup mustard 
Mix well and use for a dipping sauce.
Till next time......

Sunday, March 9, 2014

Tuna Cashew Casserole.....

Now that Lent is upon us and we are looking for something different to do with Tuna fish, here's a new recipe for you. Well,....not exactly new, as I got it in 1970. So maybe "vintage recipe" would be more appropriate. But it is different and very good.
Tuna Cashew Casserole
1 lg. can of Tuna fish (or 2 small cans)
1 can cream of mushroom soup
1/4 soup can of water
1 cup of celery, sliced
1/2 cup Cashews or Cashew pieces
1/4 of a medium onion, diced
Mix all ingredients and put in Casserole. Top with buttered bread crumbs and bake for 15 minutes at 375F or till bubbly. Serve over Chow Mein noodles.
This is great as a lunch or serve with a salad for supper.
Till next time......

Tuesday, March 4, 2014

Mardi Gras......

Mardi Gras, Fat Tuesday, Shrove Tuesday or Fastnacht Day, it makes no difference what you call today. It is the last day before the strict Lenten Fast for many Catholics and Protestants beginning on Ash Wednesday. Millions or perhaps even billions of doughnuts will be made and sold to use up all the old fat according to custom. It is associated with a carnival atmosphere with drinking, dancing and partying in many areas of the world. Fastnacht is a German term meaning "eve before the fast".
Till next time......

Sunday, March 2, 2014

Chicken and Dumplings.......

We've been in the deep freeze for a while now and nothing says comfort like a nice bowl of chicken and dumplings. So yesterday, before the snow started flying (which by the way, we hardly got a trace of the 2-5 inches expected). I roasted the chicken, picked it off the bones and rolled out some dumplings. The house smelled wonderful, all that chicken goodness filling the house.

Chicken and Dumplings
1 large chicken (4-6 lbs)
2 quarts water
Set oven to 400 degrees F. Place hen in 2 quarts of water in large roasting pan. Sprinkle inside and out with salt and pepper. Bake for 2 1/2 hours or until tender when stuck with a fork. If water boils away, add more. Keep turning the chicken as it browns. Remove from oven and placechicken on a platter. Pour liquid from chicken into a large open pot. (there should be at least 2 quarts).
2 cups flour, sifted with 1 teaspoon of salt
3/4 hot water 1 tablespoon of Crisco
Sift flour and salt (or mix well w/whisk) into a bowl, Cut in the Crisco, like you would for pie crust and stir in the hot water until it makes a soft dough. Let the dough set for 1/2 hour. (This step is important) Roll the dough out about 1/8 inch thick on a floured board and cut into squares with a knife or pizza cutter. Sprinkle with flour. Let air dry for 15 minutes. Have the liquid from the chicken boiling and drop dumplings into it. Stir with a fork and boil for 6 - 8 minutes or till done. Cooking time will depend on how thick you roll the dumplings. Check them for the tenderness you like. Lift dumplings out with a skimmer and serve in a deep dish with a small amount of gravy. Serves 4 – 6 people.
(I use 1 1/2 recipe of dumplings for 6 people; but then we really like dumplings.) If you are wondering why my dumplings have that nice color and are not that creamy bland color, it's because I add a few drops of yellow food coloring to the pot. 2-3 drops for the whole pot is usually enough. It just makes it more appetizing to me.
Till next time.......

Friday, February 21, 2014

Vegetable Beef Barley Soup......

The Canadian Zephyr has brought the cold upon us again and I am back in the kitchen making soup. I love to have soup in my freezer when the wind blows and the temperatures are plummeting. There's just nothing more comforting than a nice bowl of homemade soup. I'm also using all those veggies that I was busy freezing this summer. Nothing like farm fresh veggies when you are making soup. I'm thinking it is warm biscuits time  as well. My recipe for soup changes each time ; depending on the veggies and meat on hand. I've even been known to use sausage if that's the only meat I have.
Till next time......

Wednesday, February 19, 2014

Snow Moon......

The snow moon from a few nights ago. It had a bit of an eerie look with the halo around it. Just wanted to share it.
Till next time......

Sunday, February 16, 2014

Cherry Cobbler.........

Are you looking for that easy yet delicious dessert? This is it! It's only three ingredients unless you want nuts in it. Then it's four ingredients. Now really, what is simpler than that?
Cherry Cobbler
1 can of cherry pie filling, undrained
1 pkg. yellow cake mix
1 stick butter, melted
1 cup nuts, chopped (optional)
Preheat oven to 400 degrees. Pour cherries in bottom of 9×13 inch pan. Sprinkle dry cake mix over cherries and do not stir. Pour melted butter over cake mix; sprinkle nuts on top.(optional) Do not mix. Bake at 400F degrees for 30 minutes, or until set. Serve with whipped cream or ice cream or plain.  Make no mistake, this is a very sweet dessert.
Till next time......

Saturday, February 15, 2014

Chicken Corn Soup......

Nothing in the world tastes better than fresh farm corn in Chicken Corn Soup. It gives it a sweet quality you don't get from store corn. Today is the perfect day to brew up a pot of good soup. It is cold, cloudy and dreary looking outside. So today it's kitchen time for me and then I'm watching the Olympics for a while. 
I'm putting all the ingredients in my slow cooker and by supper time, the soup will be done and so delicious. Everyone has their own recipe for Chicken Corn Soup, so I won't post one. There are many on the Internet as well. I make most of my soups by the "seat of my pants." You know, a bit of this and a dab of that. Mostly the way my Gram and Mom cooked. I never saw a recipe when they were making a pot of soup. But the soup was always delicious.
Till next time......

Friday, February 14, 2014

Happy Valentine's Day........

Happy Valentine's Day!

Thursday, February 13, 2014

Bacon Wrapped Cream Cheese Stuffed Chicken Breast......

Does anything sound more scrumptious than a bacon wrapped, cream cheese stuffed Chicken Breast? The great thing about this recipe is that, it is for one person! You can treat yourself, without having leftovers, YEA! If you are having company, just fix a few more of them, it's that easy. If you like to spice things up, add some Jalapeno pepper to the cream cheese or dried red pepper flakes.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion,
2 pieces bacon, Partially Cooked
Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.
TIP: To pound out the chicken breast quicker, butterfly the chicken breast and lay it open, then start to pound it out. I know you will enjoy this special treat. Just in time for Valentine's Day and so easy.
Till next time........

Wednesday, February 5, 2014

Snow Days........

When the winds are blowing and the snow is flying in every direction, what do you do? Well, since I can't go out and about, I dug out a puzzle to pass the time of day. It was actually a fun puzzle to work. Enjoy the snow, we got 4.5 - 6 inches last night. So there is plenty of the white stuff for everyone!

Once the puzzle was put together, I went back to "my old stand bys"; the crossword puzzles. I probably do 5-6 a day or more. I really enjoy doing them. Keeps the old brain moving around.
Till next time......

Tuesday, February 4, 2014

Ramen Noodle Slaw......

Are you looking for a great slaw that does not have mayonnaise in it. This is it. Give it a try. I know it isn't summer, but this is a great salad for picnics or pot lucks where it is going to be sitting out for a while.
Ramen Noodle Slaw
2- 3 oz packages beef Ramen noodles
1 cup slivered almonds, toasted
1 cup sunflower seeds, toasted
1 bunch green onions, chopped
2- 10 oz angel hair slaw
1/3 cup apple cider vinegar
1/2 cup sugar
1 cup vegetable oil
In 9x13 casserole, crush the Ramen noodles in the bottom. Next layer almonds, sunflower seeds, green onion, and the slaw. In a bowl whisk together the vinegar, sugar, oil, and the seasoning packets from the noodles. Pour over the slaw; cover and allow to marinate overnight. Toss before serving.

Till next time.......

Sunday, February 2, 2014

Super Bowl......

What's on the menu at your house for the Super Bowl game. For me, it's hot sausage sandwiches. They are so good and so easy to make. You just put all the ingredients in the slow cooker and let it go. Then at game time, help yourself to a garlic dill pickle, some chips or salad and a delicious hot sausage sandwich. You can use any sausage you like and it is still good. Fix a plate and sit down to enjoy the game. Go Broncos!
Till next time......

Wednesday, January 29, 2014

Blueberry Stuffed French Toast........

As you all know........it's been cold here. So I am fixing things I don't normally cook, just for the fun of it. So this morning, with the sun shining and looking good outside, I made this luscious breakfast for myself. Most days I throw oatmeal in a bowl, nuke it for a minute and that's breakfast. I really should do this more often. It is blueberry stuffed French toast. You know, we really don't pamper ourselves enough anymore. Don't you agree?

You ask if it was good? Well, the only way I could have cleaned the plate any better would be to have licked it clean. Believe me....I did think about it, but then dismissed the idea and stuck my very empty plate in the dishwasher. If you haven't treated yourself lately, do it, it's a great start to any morning. Just fix yourself your very favorite breakfast and dig in!!
Till next time......

Tuesday, January 28, 2014

Brrrrr......It's cold!

It's a minus -8F this morning and thankfully little wind. So the "feel like"  temp is also -8F. We seem to never get away from the cold. If you want a cold drink, just break off an icicle and stick it in your drink. I'd rather have HOT coffee myself. They say a picture is worth a thousand words. Enough said.
Till next time.....

Photo from:


Saturday, January 25, 2014

Super Bowl....Did You Know?......

Super Bowl Sunday is so close and I was wondering just how much you know about the eating habits of the Super Bowl Day. 
Did you know:
1. More people will watch the Super Bowl game this year than ever before.
2. More Pizza will be sold on this day than any other day of the year.
3. 1.25 Billion hot wings will be eaten.
4. 50 Million cases of beer sold on this day.
5. 79 Million Avocados sold on Super Bowl day.
6. Super Bowl day is the second most food consumed day of the year. Second only to Thanksgiving.
That's a lot of food, but hey, it only comes once a year, so enjoy the game and all the snacks sitting around.  What's on your menu for the game?
Till next time.......

Thursday, January 23, 2014

National Pie Day.........

Did you know it is National Pie Day? Well, it is. So get out the fixings for your favorite pie and get to baking. Or at the very least, go to your neighborhood Grocery and buy one. National Pie Day comes  but once a year, so make the most of today and enjoy a piece of pie.
Till next time......

Tuesday, January 21, 2014

Stuffed Dates........

One of my earliest memories of the holidays is Stuffed Dates. Dates are so versatile that you can stuffed them with most anything, wrap them in prosciutto, roll them in nuts, granulated sugar or sprinkle with powdered sugar. These are filled with Marzipan and rolled in chopped Pistachios. The first time I ate or made them; they were stuffed with English walnuts and rolled in granulated sugar. As I grew older, I tried other things; like peanut butter fudge, marshmallow, candied ginger, cream cheese or Bleu cheese and rolled them in chopped English Walnuts.
You can make a whole plate of them and have many different kinds. When was the last time you made stuffed dates? Here are some with cream cheese and walnuts. They first entered the cookbooks around 1903, but have been around much longer than that. If you are having a gathering, try making a plate of these. Not only will they be the hit of the party, but they are good for you!
Till next time........

Friday, January 17, 2014

Stuffed Shells ........

It's still winter in my neck of the woods and I am always looking for comfort foods to fix. One of my favorites is Stuffed Shells. Shells are so easy to make, cook according to directions on the box minus one minute. They will continue to cook when you bake them, so al dente is good. You can fill them with most any filling. My favorite is a Spinach Ricotta filling. It is so easy to make. I like to make the shells and flash freeze them individually. That way I can take out a few to fix or if having company I can take out a few more. I use a bought sauce, but you certainly could make your own sauce. For this recipe use a 6oz box of Jumbo Shells.
Spinach Ricotta Filling
One 5-ounce box of fresh baby spinach
1 1/2 cups part skim ricotta
1 cup shredded part skim mozzarella
1/2 cup finely grated Parmesan
1 large egg, lightly beaten
Rinse the spinach in a colander with cold water. With water still clinging to the leaves, add the spinach to a large nonstick skillet over medium heat and toss with tongs until wilted. Remove from the heat and let cool. Once cool, wrap in paper towels and squeeze out any excess moisture. Chop roughly. In a large bowl, add the spinach, ricotta, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan and the egg and give it a stir until well combined.
Spread 3 ladlefuls of sauce on the bottom of the prepared  9x13 casserole dish. Stuff each shell with about 1 heaping tablespoon of spinach and cheese mixture. Place the shells in the dish and then cover with more sauce. Sprinkle the casserole with the remaining 1/4 cup Parmesan and remaining 1/2 cup mozzarella. Cover with foil and bake for 30 minutes. Remove the foil and keep baking until the cheese is melted and bubbly, another 5 minutes. Servings: 5 servings
Till next time........  
Recipe is from Jamie Deen At Home 

Wednesday, January 1, 2014

Happy New Year........

Well, the New Year has arrived. On December 28th, I told you, that I choose a word to concentrate on instead of making resolutions. My word this year is FOCUS. I seem to have focused on things I can't change last year. So this year, I am focusing on things that bring joy to my life. Whether it is my health, family, friends or what I choose to do with my time. Looking forward to 2014! 
Happy New Year Everyone!!
Till next time.......

Tuesday, December 31, 2013

Red Grapes......

I've gotten very serious about trying to eat healthier. So I got some red grapes, red grapefruit and some melon at the store today. Figured if I was going to have dessert or a snack, it would be healthy.
Why is it we have to feel so guilty when we indulge in all those goodies during the holidays. It's funny though, I didn't feel at all guilty; till I got on the scale a few days ago. That was a real shocker!! Well, it wasn't quite that bad,.....but I do want to lose the few lbs I gained over the holidays. If you are in the same boat with me....I wish you the very best of luck; trying to lose the weight.
Till next time........

Sunday, December 29, 2013

The Food Blues......

 Do you have the after Christmas blues and feel guilty about all that Thanksgiving sausage stuffing and those yummy Christmas cookies? Well, I know just how you feel. So after the first of the year, I am thinking Progresso soups are in my future for at least a little while.
But when you look at this Tomato with Basil soup, I don't think it will be a struggle. It really looks good! I'd like to drop about 10 lbs, but I won't diet! I just want to eat a little healthier and watch my portion size. Somehow the word diet defeats you before you even start. I really hate that word.
Till next time......