Thursday, October 30, 2014


1 cup water
1/3 cup of red wine vinegar
1-3 hot peppers, depending on heat level desired.
1 large red bell pepper
Half a small onion, chopped
2 cloves garlic, chopped
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt


Chop the peppers, onion and garlic.  
Bring all the ingredients to a boil and simmer for eight minutes.
Allow it to cool somewhat and then puree in a blender.  
Eliminate the hot peppers if you want a mild sauce.  Use jalapenos for hot or habaneros for very hot.

Tuesday, October 28, 2014

Italian Meatballs

1/3 cup chicken stock
1/4 yellow onion
1 clove garlic, peeled
1/4 cup fresh Italian flat leaf parsley, chopped finely
1/2 lb. each ground beef, ground pork, ground veal
1/3 cup plain bread crumbs
2 eggs
1/4 cup grated Parmigiano-Reggiano
1 tsp. each red pepper flakes, salt
3 - 6 cups Marinara (on P. 1)
1/4 cup extra virgin olive oil

       Place chicken stock, garlic and onions in a blender or food processor and purèe.  In a large bowl, combine purèed stock mix, meat, bread crumbs, eggs,
Parmigiano-Reggiano, red pepper flakes and salt.  Combine with both hands until mixture is uniform.  Do no overmix.  Put a little olive oil on hands and form mixture into balls a little larger than golf balls.  They should be about 1/4 cup each.  (If you prefer bigger or smaller it will only affect browning time.)  Pour about 1/2" extra virgin olive oil into a straight-sided, 10" wide sautè pan and heat over medium high heat.  Add meatballs to pan, working in batches if needed, and brown meatballs well on all sides.  This will take about 10 - 15 minutes.  While meatballs are browning, heat marinara sauce in a stockpot over medium heat.  Lift meatballs out of sautè pan with a slotted spoon and put them in marinaa sauce.  Stir gently.  Simmer 1 hour.  Serve with a little extra Parmigiano Reggiano sprinkled on top.  Makes 8 servings.

Wyatt's Cafeteria Macaroni and Cheese

1/4 cup butter or margarine
cups warm milk
1/2 tsp. pepper
2 qt. water
7 - 8 oz. elbow macaroni
1/3 cup flour
1 tsp. salt
1 jar (8 oz.) Cheese Whiz®
1 tbsp. salt
1/2 cup shredded cheddar cheese 
      Heat oven to 350ºF (175ºC).  In a saucepan melt butter over medium heat.  Add flour and cook, stirring, 3 minutes, until bubbly.  Do not allow to brown.  Whisk in warm milk and bring to a boil, stirring constantly.  Add salt, pepper, and cheese spread.  Stir until cheese spread is melted.  Remove from heat.  Bring water to a boil, add oil and salt.  Stir in macaroni and cook 10 - 15 minutes, depending on how soft you like macaroni.  Drain in colander and rinse with cool water.  Add macaroni to cheese sauce and stir gently.  Pour into a 2-qt. casserole and bake 20 - 30 minutes. until hot and bubbly.  Top with shredded cheese and return to oven just long enough to melt cheese.  Make 8-10 servings.

Cabbage Roll Casserole

2 lb. ground beef, browned
1 cup onion, chopped
1 can (29 oz.) tomato sauce
1 head cabbage, chopped
1 cup instant rice (can add a little more because if you love rice)
1 tsp. salt
1 can (14 oz.) beef broth
      Heat oven to 350ºF (175ºC).  Combine all ingredients except broth in an ungreased 9x13x2" baking pan.  Drizzle with broth; cover with aluminum foil.  Bake 1 hour; uncover and stir.  Cover and bake 30 additional minutes, until rice is cooked and casserole is heated through.  Makes 10-12 servings.

Ground Beef Stroganoff

1 lb. ground beef
1 cup chopped onion
1 can (10 3/4 oz.) each condensed onion soup, condensed mushroom soup
4 oz. fresh mushrooms, chopped
1/4 tsp. pepper
1 pkg. (8 oz.) cream cheese, cubed
1 tub (8 oz.) sour cream
1 pkg. egg noodles, cooked according to pkg. directions

      In a large skillet over medium high heat, brown ground beef and onion until meat is no longer pink.  Drain, add to slow cooker.  Add soups, mushrooms and pepper to slow cooker, mix well.  Cover and cook 8 - 10 hours on Low.  Uncover, stir in cream cheese until melted.  Fold in sour cream just before serving.  Serve over hot egg noodles.  Makes 6 servings.

Friday, October 24, 2014

Chocolate Mug Brownie

2 tablespoons butter, melted
2 tablespoons water
1/4 teaspoon vanilla extract
1 dash salt
2 tablespoons unsweetened cocoa powder
4 tablespoons sugar
4 tablespoons all-purpose flour

In a microwaveable 12-ounce coffee mug, combine butter, water, vanilla, and salt; whisk well. Add cocoa powder, sugar, and flour, whisking well after each addition.
Microwave 60 to 75 seconds. Center should be slightly molten. Be careful not to overcook.
Notes --- Serve this with a scoop of coffee ice cream for an extra special treat!

Breakfast in a Mug

1/2 cup frozen shredded hash browns
1/3 cup refrigerated liquid egg whites or 2 eggs, beaten
1 tablespoon water
1 frozen precooked turkey sausage link, cut into 1/2-inch chunks
2 tablespoons shredded sharp Cheddar cheese, divided
Coat a 12-ounce microwavable coffee mug with cooking spray.
Add hash browns and microwave on high 1 minute.
Add egg whites, water, sausage and 1 tablespoon cheddar cheese; beat until blended. Microwave on high 30 seconds; stir.
Sprinkle remaining cheese on top and continue to microwave until egg is almost set, 15 to 30 seconds longer.


Wednesday, October 22, 2014

Cheesy Spinach Squares

1 (10 oz) package spinach, rinsed and chopped
1 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1 c. fat free milk
1/2 c. butter, melted
1 onion, chopped
1 (8 oz) package shredded mozzarella cheese



1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix flour, salt, and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella.
4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.


Halloween Lollipop Cookies

batch pre-made sugar cookie dough
enough lollipop sticks
garnish: sprinkles (orange and black)
optional:  treat bags, ribbon

       Heat oven to 350ºF (175ºC).  Take store-bought dough and knead 1 - 2 tbsp. flour into it, until it is not too sticky.  Begin rolling dough into balls, using about 1 - 2 tbsp. apiece.  Try to make them all the same size.  Roll balls into sprinkles, then insert lollipop stick in center.  Gently place on a baking sheet; take bottom of a flat glass to press down on each ball to flatten it.  Bake 10 - 15 minutes, or until edges of cookies are turning golden brown.  Remove from oven and place on a cooling rack.  Once cookies have cooled, insert each cookie into its own treat bag, with lollipop sticks sticking out of bags.  Tie a ribbon around bottom of each bag.  No. treats depends on size the store-bought dough pkg is.

Easy Ice Box Cak

20 graham crackers, divided use (see below)
2 cups cold milk
1 pkg. vanilla or chocolate instant pudding & pie filling
1-3/4 cups non-dairy whipped topping, thawed
2 cans (21 oz. each) cherry or blueberry pie filling

       Line a 13x9" pan with some graham crackers, breaking crackers, if necessary.  Pour cold milk into bowl.  Add pudding mix.  With electric mixer at low speed, beat until well blended, 1 - 2 minutes.  Let stand 5 minutes, then blend in non-dairy whipped topping.  Spread 1/2 of pudding mixture over crackers.  Add another layer of crackers.  Top with remaining pudding mixture and remaining crackers.  Spread pie filling over crackers.  Chill about 3 hours. 
Makes 12 servings.

Homestyle Sloppy Joes

2 - 2-1/2 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cans (15 oz. each) tomato sauce
2 tbsp. brown sugar
1/2 tsp. each garlic powder, salt
1/4 tsp. black pepper
8 hamburger buns, split

      In a large skillet over medium-high heat, brown ground beef, onion, and green bell pepper 7 - 9 minutes; drain off excess liquid.  Add remaining ingredients; mix well.  Reduce heat to low and simmer 8 - 10 minutes, stirring occasionally.  Serve sandwich-style, spooned into buns.  Makes 6 servings.
Note:  For extra zing, add 1 tsp. hot pepper sauce.

Tuesday, October 21, 2014

Texas Peach Cobbler

1/2 cup margarine
3/4 cups all purpose flour
pinch of salt
2 cups sliced peaches
2 cups sugar ( divided )
2 tsp. baking powder
3/4 cup milk

Melt butter in a 2 quart baking dish. Combine 1 cup  sugar, flour, 
baking powder, and salt. Add milk, and stir until mixed. Pour batter
over butter in baking dish, but do not stir. Combine peaches, and 
remaining sugar, and spoon over batter, but do not stir. 
Bake at 350 degrees for 1 hour.


1-2 lb ground meat
3-4 cloves chopped garlic
1 can tomato soup
1 (303)can ranchstyle beans
1-2 cans full of water
1 onion, minced
1/2-2 lb grated cheddar
1 onion, chopped
salt and pepper
1 (15oz) can tomatoes
3-4 Tbsp chili powder
1 doz tortillas (corn or flour)
1-2 tsp cumin

Cook and crumble meat with chopped onion and garlic
Add soup, tomatoes, beans, salt, pepper, chili powder,
and cumin. Simmer 45 minutes to 1 hr. Dip tortillas in
chili mixture, put minced onion, cheese and 1 heaping
Tbsp of chili mixture on tortilla and roll, place folded
side down in baking dish. Put onion and cheese on top
of all and pour chili over this and put more cheese on
top. Bake at 350 for 30-45 minutes or until cheese
melts. (May have some chili left over)

This recipe freezes well for later use.

Fruit Cocktail Cake

2 cups flour
2 cups sugar
2tsp. soda
1 tsp salt
3 eggs
1 large can fruit cocktail (undrained)
Mix all ingredients and Pour into 12x9x3 pan--
bake at 325* for 30 minutes

1 stick oleo
3/4 cup evaporated milk
1 cup sugar
1/2 cup chopped nuts
1 tsp. vanilla
coconut (optional)
mix all ingredients in pan, boil 10 to 15 minutes till thick--
pour over cake when done and still hot
VARIATION---instead of topping---mix 1 cup brown 
sugar and 1/2 cup pecans--sprinkle over cake before baking

Monday, October 20, 2014

Nut Cushions

2 c sugar
1/2 c water
1/4 tsp cream of tartar
1/2 c broken nut meats
1 tsp of flavoring of your choice

Cook together the sugar, water, and cream of tartar until a little dropped in cold water is brittle (310 Degrees F) Turn onto a buttered platter, cool slightly, add the flavoring, and when the candy is cool enough to handle, work in the nuts, then pull with the hands until white and creamy, stretch into one long strip and cut into lengths with scissors. Be sure the candies don't touch each other while cooling.


1/2 pound shredded jack cheese
1/2 pound shredded Cheddar cheese
1/2 pound hot sausage (such as Owens or Jimmy Dean)
1 1/2 cups Bisquick
1 egg, beaten
1 package Spicy Shake N Bake
20 to 30 Jalapeno's  (fresh or canned)

If using canned jalapeno peppers, drain well. Slice the peppers in half lengthwise down one side only and scrape out the seeds.

Mix Bisquick, sausage and Cheddar in a bowl, using your hands. Put the beaten egg into a shallow bowl, the Shake N Bake in a shallow bowl, and a baking rack on a cookie sheet, both coated with cooking spray. Stuff each pepper with shredded jack, then stick the halves back together, if separated. Wrap a handful of the sausage mixture around the pepper in the shape of an elongated egg. Dip into beaten egg and roll in Shake N Bake to coat evenly. Place on baking rack. When the peppers are all ready, bake at 350 degrees F for 25 minutes or until crisp.

Sunday, October 19, 2014



egg muffins


Yield: 6 or 7 egg muffins

Prep Time: 20 min

Cook Time: 30 min


3/4 cup cooked and crumbled sweet Italian sausage (I use two links)
2 small handfuls fresh spinach, chopped
6 large eggs
1/4 cup milk
1/3 cup shredded cheese (I use cheddar)
salt and freshly ground black pepper, to taste
salsa, for serving (totally optional, but totally good)


1. Preheat the oven to 350 degrees F. Spray 6 or 7 muffin cups with nonstick spray.

2. After you cook the sausage, scoop it into a paper towel-lined bowl to drain and cool, then wipe out the pan with a paper towel. Quickly cook the spinach in the same pan, just until wilted. Let it cool, then squeeze any excess moisture out of it.

3. In a medium bowl, whisk together the cooled sausage and spinach with the eggs and milk. Scoop into the prepared muffin tins (I find it easiest to use a 1/3 cup measuring cup) almost to the top. Sprinkle cheese on top. Then give each one a good dose of salt and pepper.

4. Bake 25 to 30 minutes, or until egg is cooked through. Easy way to check the egg: touch the middle of the muffins... if they are still wet and gooey, they'll need a little more time in the oven. They should feel cooked through.

5. Serve egg muffins immediately- with salsa, if desired.

Cajun Casserole

1 lb. fresh (hot) sausage, skinned, cut*( Or Mild if you don't like it HOT )
2 cans whole tomatoes, drained, chopped
1 peeled eggplant, chopped
1 large onion, chopped
1 large bell pepper, chopped
3 or 4 medium zucchini, sliced in rings
      Heat oven to 350ºF.  Brown sausage in large frying pan.  Add following: eggplant, onions, bell peppers, tomatoes, zucchini.  Smother down, then transfer to a greased casserole.  Sprinkle a lot of Parmesan cheese on top.  Bake 30 minutes.  Salt and pepper to taste.  Makes 4 servings.

*You could also use shrimp or crawfish.  It is great any way. 

Caramel Apple Dip

1 pkg. (8 oz.) cream cheese; softened
1/2 cup apple butter
1/4 cup brown sugar
1/2 tsp. vanilla
1/2 cup peanuts; chopped apples

       Place all ingredients except peanuts in Batter Bowl.  Mix until smooth using bamboo spoon.  Stir in chopped peanuts.  Chill.  Just before serving, slice apples using the apple peeler/corer/slicer.  Arrange apples around dip and serve. 
 About 2 cups.

Olive Garden® Peach Tea

2 qt. unsweetened fresh brewed tea (your favorite brand
1/2 cup sugar
1 can (11 oz.) peach nectar

       Use cold large tea bags to make tea.  Two bags per 2-qt. water.  If you have a favorite tea, use that.  When it's ready, dissolve sugar in tea.  Add peach nectar and stir well.  Serve over ice.

Piña Colada Fruit Salad

1 ctn. (8 oz.) piña colada yogurt
1 cup marshmallow creme
1 can (20 oz.) pineapple tidbits, drained
1 can (large) mandarin oranges, drained
1 cup miniature marshmallows
1/2 - 1 cup coconut
chopped pecans, optional

      Mix yogurt and marshmallow cream.  Add rest of the ingredients.  Keep refrigerated until serving.

Friday, October 17, 2014

Sweet Cucumber Salad

  • Thinly slice two Orient Express cucumbers and place in bowl along with 1/8 cup rice wine vinegar, 1/4 cup extra virgin olive oil, 1 tbsp sugar, 1 tbsp soy sauce and freshly ground pepper.
  • Garnish with fresh chopped dill and allow cucumbers to marinate an hour or more before serving.

Stevia Sweetened Iced Tea

  • Bring 6 cups water to a boil and pour over 6 tea bags.
  • Add 1/2 cup Stevia leaves and allow to sit 5 minutes.
  • Remove tea bags and combine with 1 can frozen lemonade and juice from 2 lemons.
  • Stir well, add ice cubes and chill until ready to serve.
  • Garnish with Stevia.
  • Hint: For a decorative touch, when filling ice cube trays, drop a small Stevia leaf or edible flower into the ice cube to freeze.
  • Serve in clear glasses.

Thursday, October 16, 2014


  • 1 acorn squash
  • ½ tablespoon butter, room temperature
  • 2 tablespoons heavy cream
  • 2 teaspoons maple syrup
  • ½ teaspoon cinnamon
Preheat oven to 375˚. Slice the acorn squash in half and remove the seeds. On the bottom of each half, cut a thin slice off so that the acorn squash doesn't wobble. Place the squash cut-side up in a baking dish.
For each half, take a knife (or fingers) and rub the inside of the acorn squash with butter. Whisk the heavy cream and maple syrup together, then add to each squash half. Sprinkle cinnamon over both.
Roast for 45-55 minutes until squash is tender. Half-way through roasting, remove squash and spoon some of the heavy cream mixture over the exposed squash parts.
Prep time:  
Cook time:  
Total time:  
Serves: 2-4

Spicy Lentil Wraps with Tahini Sauce


Makes 6 wraps

1/2 cup red lentils, rinsed
2 cups water
3/4 cups fine grain (#1) bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
6 (approximately 9x12-inch) sheets lavash, white or whole wheat
3/4 cup red pepper paste (recipe below, or use store-bought)
2 cups shredded cabbage
Tahini sauce to serve (recipe below)

Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.

Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

To serve, cut each wrap in half and serve with tahini sauce on the side.

Red Pepper Paste

Makes about 3/4 cup

6 red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt 
Olive oil to cover (if refrigerating)

Combine bell peppers, cayenne pepper, and salt in a food processor and puree.

Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.

Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

Tahini Sauce

Makes about 3/4 cup

1/4 cup tahini
2/3 cup or more warm water
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt

Place all ingredients in a small bowl and mix with a fork until well combined

magically makes it's own crust!

1/2 cup Bisquick
3/4 cup sugar
4 eggs

2 cup milk
1 cup flaked coconut
1 tsp. vanilla
1 TBS. butter, softened

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.
make sure you click on share to save this awesome recipe.
Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Cream Cheese Chicken Enchiladas

5 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

1 cup shredded cheddar cheese, divided

1 cup shredded pepper-jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin

Salt and pepper

4 scallions, thinly sliced

8 (8-inch) flour tortillas

Preheat the oven to 325F.
In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
Sprinkle with the remaining scallions and serve.

Slow Cooker General Tsao’s Chicken

You can also make this recipe on the stovetop if you don't want to make it in a crockpot.
4 boneless skinless chicken breasts
1/2 cup water
3 T hoisen sauce
2 T soy sauce
1/2 cup brown sugar
3 T ketchup
1/4 tsp dry ginger
1/2 tsp crushed red pepper (more or less to liking)
1 T cornstarch
  In a mixing bowl, mix together water, hoisen sauce, soy sauce, brown sugar, ketchup, ginger, and crushed red pepper..
If you aren't using a liner for your crockpot, spray crockpot with cooking spray and add chicken.  Add sauce on top.
3.  Cook for 4-6 hours on low.  Remove chicken and cut into chunks.
4.  Whisk cornstarch in the sauce to thicken it up.  If it isn't quite to desired thickness, slowly add more cornstarch teaspoon by teaspoon. 
 But be careful because it can thicken up fast.  
5.  Add chicken back to the crockpot and allow to heat through for another 15 minutes.
6.  Serve over hot rice or noodles if desired.


chicken n dumplings

4 or 5 Chicken Breasts, thawed
2 tbsp. butter, melted
2 cans of condensed Cream of Chicken Soup
1 onion, chopped (optional)
1 tsp. minced garlic (optional)
1 can of chicken broth or stock
1 and 1/2 cups of water (or enough to cover the chicken and
then some)
1/2 tbsp. of Tony Chachere's Creole Seasoning (or Season All if you can't find Tony's)
1/2 tbsp. of Cavender's All Purpose Greek Seasoning or another seasoning of your choice
1/4 tsp. of ground pepper
1/4 tsp. of rosemary
Paprika to taste
Half a pack of Mary B's Dumplings or 1 (10 oz.) package of
refrigerated biscuit dough (not the flaky kind) or homemade dumplings

  Saute' chopped onions and minced garlic in butter (if you choose).
 Combine the seasonings (except the paprika) in a small bowl. 
  Wash chicken and pat dry.  Rub both sides of each chicken breast with the seasoning mixture.
  Place the seasoned breasts in the slow cooker
  Sprinkle Paprika on the top.
 Place the onions and garlic on the chicken and drizzle the butter on top...or if you don't want the onions, just drizzle the butter on top.
  Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.
  Pour over the chicken and onions.  Stir until well mixed.
  If you think the chicken needs more liquid to cook in, add a little more water.
  Cook on high for 6 hours. Afterward, take each breast and shred the chicken.
 Take the Dumplings and tear each strip into 3 or 4 pieces.  If you are using canned biscuits, flatten each biscuit and cut into three strips. 
 Dump the shredded chicken and dumplings/biscuits back in the slow cooker.  Cook on high for 1 more hour.

 The traditional way to eat chicken n dumplings is without rice.  The rice in this recipe is completely and totally optional.  But you don't have to :)