Monday, October 30, 2006

Applesauce Spice Cake, Pumpkin Spice Cake

Applesauce Spice Cake

1 (18.25 Oz.) package yellow cake mix
1 (3.4 Oz.) package instant vanilla or butterscotch pudding mix
1 cup applesauce
1/3 cup vegetable oil
1/2 cup water
4 eggs
1/8 tsp ground ginger
1/4 tsp ground allspice
1 tsp ground nutmeg
Baker's Joy® non-stick spray with flour
Granulated white sugar (if desired)

Preheat oven to 325°F. Spray mini-Bundt® cake pans with Baker's Joy®
spray. In a large mixing bowl, mix all ingredients on medium speed
for two minutes. Spoon into prepared pan until 1/2 to 2/3 full. Bake
for 18-22 minutes or until toothpick inserted into center of cake
comes out clean. Cool for 10 minutes before removing from pan; cool
completely on racks. Sprinkle with granulated sugar, if desired.
Makes 16 Servings.


When creating a 10-cup Bundt cake, follow the same directions; bake
50-55 minutes or until toothpick inserted near center comes out
clean. Cool for 10-15 minutes before removing from pan.

Pumpkin Spice Cake

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the spice cake mix and canned pumpkin until
well blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes
in the preheated oven, or until a knife inserted into the center comes out
clean. Cool and serve, or store in the refrigerator. This tastes even better
the next day.

Friday, October 20, 2006

Quick Chili Lasagna

Quick Chili Lasagna

1 box lasagna noodles, cooked and drained
6 cups prepared chili (canned is great)
2 cups sour cream
2 cups Cheddar cheese, grated

Lightly grease a 13 x 9-inch baking dish and line with half of cooked noodles. Layer half of chili, half of sour cream and half of cheese on top of noodles. Repeat layering, beginning with remaining noodles. Bake at
350 degrees F for about 15 to 20 minutes. Serves 8.

Wednesday, October 18, 2006

Taco Bake

Taco Bake

1 lb. ground beef
1 medium onion, chopped ( 1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (16 ounces) tomato sauce
1 can (16 ounces) whole kernel corn, drained
2 C. shredded cheddar or American cheese (8 ounces)
2 C. original Bisquick
1 C. milk
2 eggs
Shredded lettuce
Chopped tomato
Sour cream

Heat oven to 325° F. Grease rectangular pan, 13 x 9 x 2 inches.

Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is
brown; drain.

Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with
cheese. Mix Bisquick, milk and eggs until smooth. Pour over beef mixture.

Bake about 35 minutes or until knife inserted in center comes out clean.

Cool 10 minutes before cutting.

Top with shredded lettuce, chopped tomatoes and sour cream.

For additional flavor, add sliced ripe olives, guacamole and a spicy item such as
chopped jalapeno chilies or crushed red pepper.

Saturday, October 07, 2006

Pineapple Cream Cake & Other Sweet Things

Pineapple Cream Cake

4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
1/3 cup walnuts, chopped
1/3 cup sugar
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping

Sprinkle 1/3 of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next 5 ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving.

The Skinny: Use your favorite sugar substitute, light cream cheese and fat free topping.

Applesauce Cake

Mix and bake in same pan!!

1/4 c. oil
1 pkg. spice cake mix
16 oz. can applesauce
2 eggs
1/2 c. raisins
1/2 c. nuts (optional)

Pour the oil in a 9x13-inch baking pan and tilt the pan to spread evenly. Add remaining ingredients to the pan and mix and stir until blended. If desired, stir in raisins and nuts.

Bake at 350 oven for 35 to 45 minutes. Serve plain, with whipped topping, sprinkled with powdered sugar or cream cheese icing.

1 egg
1 C. sugar
1 C. peanut butter

Mix these 3 ingredients by hand. Roll into walnut size balls. Place on a cookie sheet and flatten criss cross with a fork. Bake at 350° for 8-10 minutes until lightly browned.

Chocolate Peanut Butter Cookies

1 box Devil's Food Cake Mix
2 Eggs
1/3 c Vegetable Oil
10 oz Peanut Butter Chips

Preheat oven to 350 degrees.
In a mixing bowl, beat cake mix, eggs, and oil. Batter will be stiff.
Roll into 1 inch balls. Place on lightly greased cookie sheet and
flatten slightly.

Bake for 10 minutes or until a slight indentation remains when lightly
touched. Cool for 2 minutes, remove to wire rack and cool completely.

Peanut Butter Oatmeal Cookies

3/4 cup butter flavored shortening
1 cup peanut butter
1 1/2 cups firmly packed brown sugar
1/2 cup water
1 egg
1 tsp vanilla
3 cups oats, quick or old fashioned, uncooked
1 1/2 cups flour
1/2 tsp baking soda
granulated sugar

Beat the first three ingredients together until creamy. Beat in the water,
egg, and vanilla. Add the combined dry ingredients. Mix well. Cover and
chill; about two hours. Heat the oven to 350 F. Shape the cookie dough into
one inch balls. Place on an ungreased cookie sheet. Flatten the cookies with
tines of a fork dipped in granulated sugar to form a crisscross pattern. Bake
for 9 to 11 minutes or until the cookie edges are golden brown. Cool for one
minute on the cookie sheet. Remove to a wire rack to cool completely. Yield:
about 7 dozen cookies



1 1/2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 c. apple, pared & shredded
1/2 c. milk
1/4 c. vegetable oil
1 egg, beaten


1/3 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
1/3 c. chopped walnuts

In medium bowl, sift together flour, sugar, baking powder, cinnamon,
salt and nutmeg. Stir in apple; set aside. In small bowl combine
milk, oil and egg until blended. Add to dry ingredients; stir just
until moistened. Spoon half of batter into 12 greased muffin cups.
Make topping by mixing all ingredients together and sprinkle on
muffins, reserving 3 tablespoons. Cover each muffin with remaining
half of batter. Sprinkle reserved topping on muffins. Bake at 400
degrees for 20 to 25 minutes. (Recipe makes up in loaf by spooning
into loaf pan and baking at 350 degrees for 45 to 50 minutes.)

Sour Cream Apple Cake

This apple cake is made with chopped fresh apples, butter, cinnamon, and
sour cream.

2 cups flour
1/2 cup butter, softened
2 cups packed brown sugar
1 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 egg, beaten
2 cups finely chopped & peeled apples
whipping cream, whipped

Preheat oven to 350F.

In a large mixing bowl combine first flour, butter, and brown sugar.
Blend together until crumbly, using a mixer on low speed. Stir in
chopped pecans. Press 2-3/4 cups of the crumb mixture into an ungreased
13x9 inch pan.

To remaining mixture add cinnamon, soda, salt, sour cream, vanilla and
egg. Blend well with mixer. Stir in the chopped apples. Spoon evenly
over the crumb layer.

Bake for 25 to 30 minutes, or until toothpick inserted in center comes
out clean. Cut into squares and serve with whipped cream or ice cream,
if desired. Serve warm or cold.


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to
325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon
together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large
bowl. Add sifted ingredients to the creamed mixture, and
beat well. Stir in zucchini and nuts until well combined.
Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in
the center comes out clean. Cool in pan on rack for 20
minutes. Remove bread from pan, and completely cool.

Yield: 2 loaves.

Easy Peanut Butter Chocolate Cake

1 package chocolate fudge cake mix
2/3 cup peanut butter chips
1 cup hot fudge sauce
1 cup caramel sauce
Whipped topping

Mix cake according to package directions and stir in peanut butter chips. Bake according to cake box directions. Poke holes in the cake as soon as it is removed from the oven and pour caramel and hot fudge over the cake. Allow the cake to cool and spread whipped topping over the cake.

The Skinny: Use low fat peanut butter and fat free whipped topping.

Microwave Apple Crisp

Make a classic, favorite apple dessert even quicker when you cook with a microwave.

4 medium tart cooking apples, peeled, sliced (4 cups)
2/3 cup packed brown sugar
2/3 cup quick-cooking or old-fashioned oats
1/2 cup Original Bisquick® mix
3 tablespoons butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

1 . In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples.
2 . Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm.

5-Minute Pear Crumble

Makes: 4 servings, about 3/4 cup each

1 can (16 oz.) pear slices, drained
8 NILLA Wafers, crushed
1/2 cup thawed COOL WHIP Whipped Topping
1/8 tsp. ground cinnamon

SPOON pears evenly into four dessert bowls.
SPRINKLE with the wafer crumbs.
COMBINE whipped topping and cinnamon; spoon evenly over desserts just before serving. Store leftover desserts in refrigerator.

Saturday, September 02, 2006

Chicken Fingers, Pineapple Chicken, Ice Cream Sandwich Cake

Chicken Fingers

2 tablespoons butter or margarine
1/2 cup Gold Medal® all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1 1/2-inch strips

1 . Heat oven to 425ºF. Melt butter in rectangular pan, 13x9x2 inches, in oven.
2 . Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Toss with melted butter in pan.
3 . Bake uncovered 15 minutes. Turn chicken strips; bake 10 to 15 minutes longer or until no longer pink in center.

Pineapple Chicken

4 boneless skinless chicken breast halves (1 pound)
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can (20 ounces) unsweetened sliced pineapple
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 garlic cloves, minced
Hot cooked rice

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple; heat through. Serve over rice. Yield: 4 servings.

Ice Cream Sandwich Cake

16 ice cream sandwiches, softened
1 16-ounce container chocolate Cool whip topping
1 12-ounce jar chocolate fudge topping
2 bags (about 16 ounces M&M candies)
1/4 cup chocolate syrup

Layer 8 of the sandwiches in a 9x13 baking dish side
by side, press down a little to join them. Spread evenly
1/2 of the Cool Whip and 1/2 of the topping. Sprinkle 1/2
of the candy over layer. Repeat with another layer of
same. Drizzle with chocolate syrup to finish. Cover and
freeze 3 hours or until firm. Slice with a serrated knife.

Yield: 12 Servings

Monday, June 12, 2006

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Wednesday, June 07, 2006

Oven Fried Chicken, Oven Fried Honey Chicken

Oven Fried Chicken

4 Chicken parts
1/2 cup Flour
1 tsp Salt
1/4 tsp Fresh ground pepper
1/4 tsp Paprika
1/4 tsp Garlic powder
1/4 tsp Onion powder

Preheat oven to 375

Combine all dry ingredients in a plastic bag. Wash your chicken and
shake off excess water. Drop in bag and shake each piece. Place in a
metal pan skin side down and put in preheated oven. Turn pieces over
after about 20 minutes. Continue baking until crisp and browned.

Oven Fried Honey Chicken

1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon olive oil
6 (4-6oz.) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375F.

In shallow bowl, whisk together honey and vinegar. Pour bread crumbs
into separated bowl. Set bowls aside. Spread oil over foil-lined
baking pan large enough to hold all chicken pieces in one layer. Roll
chicken pieces in honey mixture, then in bread crumbs; place in pan.

Bake for 30 minutes, or until cooked thoroughly.

Sunday, June 04, 2006

Chicken n mushrooms in sour cream sauce

Chicken n mushrooms in sour cream sauce

1 chicken (about 3 lbs), cut up
1/4 c. milk
1/3 c. all-purpose flour
6 T. butter or margarine
Salt and pepper
1/2 lb fresh mushrooms, sliced
2 c. sour cream

Dip chicken pieces into milk, then roll in flour.
Brown on all sides in hot butter in skillet.
Put in 3-quart casserole and sprinkle with salt and pepper.
Brown mushrooms lightly in butter remaining in skillet.
Place on top of chicken, and season.
Cover and bake in preheated moderate oven (350 F.)
for 45 minutes to 1 hour, or until chicken is tender.
Add sour cream seasoned with 1/2 teaspoon salt.
Cover and bake for 10 minutes longer, or until cream is just heated.
Sprinkle with paprika.

Thursday, May 25, 2006

Pineapple Cream Cake, Seafood Caesar Salad, Honey Cream Filled Crescents, Southern Chicken Fried Steak

No Bake Pineapple Cream Cake

2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
One third cup walnuts, chopped
One third cup sugar
3 oz. cream cheese, softened
1 tsp. vanilla
4 cups vanilla wafer cookie crumbs
Whipped cream

Sprinkle one third of the cookie crumbs on the bottom of a 1-quart dish. Combine pineapple, butter, walnuts, sugar, cream cheese and vanilla and mix well. Place one half of this mixture over cookie crumbs followed by one third crumb mixture then the other one half of pineapple mixture and top with remaining crumbs. Place in the refrigerator for several hours before serving. Top with whipped cream when serving.

The Skinny: Use your favorite sugar substitute, light cream cheese and cookies and fat free whipped topping.
Seafood Caesar Salad

Get a great dinner salad with just four fresh ingredients and 10 minutes of prep! That's fast and fabulous.

1 bag (7 1/2 ounces) Caesar salad kit
1 package (8 ounces) frozen flake-style imitation crabmeat, thawed
4 medium green onions, sliced (1/4 cup)
1 ripe avocado, pitted, peeled and cubed

1 Among 4 plates, divide lettuce from salad kit.
2 Mix crabmeat, onions, avocado and salad dressing from salad kit. Spoon over lettuce. Sprinkle with Parmesan cheese and croutons from salad kit.

Honey Cream Filled Crescents

4 oz. cream cheese, softened
3 tbsp. honey, divided
1/4 c. sliced almonds
1 pkg. refrigerated crescent dinner rolls
dash of ground cinnamon

Preheat oven to 375 degrees. Mix cream cheese and 2 tbsp. of the honey.
Stir in almonds.
Unroll crescent roll dough; seperate into 8 triangles. Spread 1 rounded
tbsp cream cheeese mixture onto each triangle; roll up each loosely;
starting at shortests side of triangle, rolling to opposite point. Place
rolls on ungreased baking sheet; curve each into crescent shape.
Sprinkle with cinnamon. Bake 12 to 14 minutes or until golden brown. Serve
rolls warm,
drizzled with remaining honey. Makes 8 servings, 1 crescent roll each.
Southern Chicken Fried Steak with Cream Gravy

2 lbs. round steak
2 eggs
1/2 c. milk
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
Vegetable oil for frying
Cream Gravy (recipe follows)

Cut steak in serving pieces and pound flat with a tenderizer mallet.
Beat eggs with milk. Mix flour with salt and pepper. Dip steak in egg
mixture, then in seasoned flour. Fry in 1/2 inch of hot oil in a large
skillet until brown on both sides. Serve with gravy. 4 to 6 servings.

1 tbsp. butter or drippings
1 to 2 tbsp. all-purpose flour
1 c. milk or half and half, warmed
Salt and pepper

If using butter, melt in skillet. Stir in flour. Remove from heat;
whisk in milk. Return to heat and stir until thickened. Season to
taste with salt and pepper.

Wednesday, May 24, 2006

Balsamic Roast Chicken, Baked Lemon Chicken

Balsamic Roast Chicken

4 1/2 lb Roasting chicken
1 T. Fresh rosemary or 1 TSP. dried
1 lg Clove of garlic
1/4 tsp. Salt
2 T. Extra virgin olive oil
Freshly ground black pepper
8 Sprigs fresh rosemary
3 T. To 4 T. balsamic vinegar blended with 1/2 tsp. brown sugar

Mince roseamary with garlic and salt.
Rub olive oil over chicken, then rub in herb mixture.
Sprinkle with pepper.
Put 2 rosemary sprigs in cavity then cover with plastic wrap.
Refridgerate up to 24 hours.
Preheat oven tp 250F.
USe a small heavy roasting pan and place chicken in breast- side down.
Roast 20 to 25 minutes per pound.
Baste every 15 minutes with pan juices.
During last 30 minutes of roasting turn chicken over to brown breast.
If chicken is still not brown enough turn heat up to 475 F
and brown about 10 minutes.
Present chicken whole on a heated serving platter, drizzle
with Balsamic vinegar and sugar.
Carve and scatter with remaining rosemary sprigs.
Serves 4 to 6

Baked Lemon Chicken

4 Boneless chicken breasts
1 Stick of butter
1/3 c. Lemon juice
1/2 c. Flour
1/2 c. Minced onion
1 Clove minced garlic
1 tsp Salt and pepper

Bone and pound the chicken breasts.
Dredge with flour.
Melt the butter in a baking pan.
Coat chicken on all sides, turning skin side up if not boneless.
Bake at 375 degrees, brushing with pan drippings for 30 minutes.
Meanwhile, make the lemon baste, where you mix 1/3 cup
lemon juice, minced onion, garlic and salt and pepper.
Brush chicken with part of the baste, and bake, brushing
with the remaining baster for 30 minutes longer or until

Friday, May 19, 2006

Classic Strawberry Shortcakes

Classic Strawberry Shortcakes

Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.

2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Sweetened sliced strawberries
Whipped topping or whipped cream

1. Heat oven to 425ºF.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)

Wednesday, May 17, 2006

Garlic And Rosemary Steak

Garlic And Rosemary Steak

serves/Makes: 4

2 tablespoons olive oil
1/2 cup soy sauce
1/4 cup balsamic or red wine vinegar
8 cloves garlic -- minced
4 teaspoons dried rosemary -- crumbled
3 1/2 pounds thick top sirloin steak

Combine first five ingredients, pour into a liquid tight container or
plastic bag, then add steak. Refrigerate overnight, turning
occasionally. Bring steak to room temperature.

Preheat broiler 5 minutes.

Remove steak from marinade and pat dry. Transfer marinade to heavy

Broil steak to desired doneness, about 10 minutes per side for rare.
(125F.) Transfer to platter. Let stand 10 minutes. Bring marinade to a
boil. Thinly slice steak across grain.

Arrange on platter. Serve, passing marinade separately.

This recipe is from CDKitchen
(C) 1995-2006 CDKitchen, Inc.

Pecan Sandies, Quick Swedish Meatballs, Fish & Chips, Tarter Sauce, Cole Slaw

Pecan Sandies

1/4 c. margarine
8 oz. cream cheese, softened
1 egg
1 tsp. vanilla
1 cake mix
1 c. chopped pecans

Cream margarine and cream cheese. Add egg and
vanilla. Beat well. Add cake mix. Add pecans. Drop
on greased cookie sheet. Bake at 350 degrees for 12 minutes.


Swedish Meatball
1 1/2 lb. ground beef
1/2 c. dry bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1 sm. onion, chopped
1 egg
1/4 tsp. celery seed
1/8 tsp. nutmeg
1 tbsp. oil
1 can cream of mushroom soup
1/4 c. milk

In medium bowl, combine all ingredients except oil; mix well.
Shape into 1 1/2 inch balls. In large fry pan, brown meatballs
in hot oil; drain fat. Mix cream of mushroom soup and milk.
Add to meatballs, simmer covered, at least 15 minutes.
Fish and Chips


2 pounds baking potatoes cut into thin strips
Vegetable oil for frying
Salt and pepper

Dry potato slices with paper towels. Heat oil in a deep fat fryer to about 375 degrees. Line a large roasting pan with paper towels. Drop potato strips, a few at a time, into the deep fat fryer and cook until they are lightly browned and crisp. Transfer the chips from the fryer to the roasting pan, sprinkle with salt and pepper and then keep the chips warm in a preheated 250-degree oven until you are finished frying the fish.


1 cup flour
One quarter cup beer
1 egg yolk
Pinch of salt
One quarter cup milk
One quarter cup water
1 egg white
2 pounds firm white fish, skinned and cut into 4 inch serving pieces (We used Cod and Rockfish)
Vegetable oil for frying

Combine all ingredients except egg white and fish and mix well. You may need to add additional beer, milk and/or water for the batter to get to the proper consistency. The batter should be thick enough to coat the fish but thin enough to allow you to easily dip the fish into the batter. Allow batter to sit for about 30 minutes. Beat egg white until firm peaks form. Fold egg whites into batter. Rinse fish under water and pat dry. Heat 5 inches of oil in a deep fat fryer to at least 375 degrees. Dip fish pieces one or two at a time into batter until well coated and drop into hot oil. Fry for 4 - 5 minutes or until golden brown. Place on paper towels to drain. Don't try to cook too many pieces of fish at once or else the temperature of the oil will drop. Serve fish and chips with malt vinegar and Easy Tarter Sauce (recipe follows)

The Skinny: Use your favorite egg yolk and egg white substitute. You can also peel off some of the browned batter and just eat the cooked fish to cut down on some calories.

Easy Tarter Sauce

2 Tbsp. dill pickle relish
4 to 5 Tbsp. mayonnaise

Combine relish with mayo in a small bowl. Mix well and serve.

The Skinny: Use low fat mayo.

Cole Slaw

4 cups shredded green cabbage
1 shredded carrot
One half cup mayonnaise
One half cup sugar
One quarter cup red wine vinegar
1 tsp. celery seed
Salt and pepper

Combine all ingredients and blend well. Chill for at least 1 hour before serving.

The Skinny: Use low fat mayo.

Tuesday, May 16, 2006

Cheddar Parmesan Potatoes

Cheddar Parmesan Potatoes

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs

In a saucepan, melt butter over low heat. Stir in flour until smooth.
Gradually add milk; cook and stir over medium heat until mixture
thickens. Remove from heat and add salt and cheeses. Stir until
Cheddar cheese melts. Place potatoes in a greased 2-quart baking dish
and add cheese mixture, stirring gently to mix. Sprinkle bread crumbs
on top. Bake uncovered at 350 degrees F for 30 to 35 minutes.

Makes 6 to 8 servings.

Friday, May 12, 2006

Chicken Garlic Bites, Pink Lemonade Margarita, Spicy Avocado Dip, Strawberry-Banana Smoothie

Chicken Garlic Bites

2 boneless skinless chicken breasts, cut into bite size pieces
1/2 cup olive oil
4 cloves garlic, minced
1/4 teaspoon pepper
1/2 cup breadcrumbs
1/4 teaspoon cayenne pepper

Place chicken in shallow dish. In small bowl, mix olive oil, garlic,
and black pepper. Pour over chicken. Cover and marinate 30 minutes.
Drain. Preheat oven to 475F. Mix bread crumbs and cayenne. Coat
chicken. Arrange in a single layer on cookie sheet. Bake 10 minutes
or until brown.

Pink Lemonade Margarita

Makes: 5 servings, 1 cup each

1 tub CRYSTAL LIGHT Pink Lemonade Flavor Low Calorie Soft Drink Mix
1-1/2 cups cold water
1/2 cup cold orange juice
2 Tbsp. tequila
1 Tbsp. lime juice
5 cups crushed ice

PLACE drink mix, water, orange juice, tequila and lime juice in blender
container; cover.

BLEND on high speed until drink mix is dissolved.

ADD ice; cover. Blend on high speed until thickened and smooth. Serve


For a non-alcoholic version, prepare as directed omitting the tequila.


Spicy Avocado Dip

Makes: 24 servings, 2 Tbsp. each

2 medium fully ripe avocados, peeled, pitted
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup green onion slices
1 envelope GOOD SEASONS Ranch Salad Dressing & Recipe Mix
1 Tbsp. lime juice
1/2 tsp. ground red pepper (cayenne)
MASH avocados with fork or potato masher until smooth.

ADD remaining ingredients; mix until well blended. Cover. Refrigerate 1
or until chilled.

SERVE with WHEAT THINS Snack Crackers, cut-up fresh vegetables or


How To Take the Mess Out of Avocados
Cut avocados in half; remove pits. Leaving the avocado in the skin,
crosswise cuts through flesh being careful to cut up to, but not
the skin. Scoop out the avocado with a spoon. This will make it not
less messy, but also easier to mash!

Nutrition (per serving)

Calories 70
Total fat 6g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 120mg

Strawberry-Banana Smoothie

3 bananas, sliced and frozen
1 pint fresh strawberries
1 and one half cups milk
1 and one half cups vanilla ice cream or frozen yogurt
2 tsp. vanilla

Combine all ingredients in a blender or food processor and blend until smooth. Serve with sliced strawberries and fresh mint sprigs. You may substitute another berry for the strawberries if you desire.

The Skinny: Use low fat milk and fat free yogurt.

Tuesday, May 09, 2006

Promise Banana Snack Cake, Chewy Oatmeal Raisin Cookies


Serves: 12
Preparation Time: 20 Minute(s)
Cook Time: 25 Minute(s)

1 cup all-purpose flour
1/4 cup uncooked quick or old fashioned oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
6 Tbsp. Promise ® Buttery Spread
3/4 cup firmly packed light brown sugar
1/2 cup cholesterol free egg substitute or 2 large eggs
1 tsp. vanilla extract
2 large ripe bananas, mashed slightly
Yogurt Drizzle* (optional)

Preheat oven to 350°. Grease 9-inch square baking pan; set aside.

In medium bowl, combine flour, oats, baking soda, cinnamon and salt; set aside.

In large bowl, with electric mixer, beat Promise ® Buttery Spread and sugar until light and fluffy, about 5 minutes. Beat in egg substitute and vanilla until blended, scraping sides occasionally. Gradually beat in flour mixture, then bananas just until blended. Evenly spoon into prepared pan.

Bake 28 minutes or until toothpick inserted in center comes out clean. On wire rack, cool completely. Drizzle with Yogurt Drizzle.

*Yogurt Drizzle: Blend 2 tablespoons melted Promise ® Buttery Spread, 1 cup confectioners sugar, 2 tablespoons vanilla yogurt and 1/2 teaspoon vanilla extract until smooth; chill.
Nutrition Information per serving
Calories 180 Calories From Fat 50 Total Fat 6g
Saturated Fat 1.5g Trans Fat 0g Cholesterol 0mg
Sodium 170mg Total Carbohydrate 30g Dietary Fiber 1g
Sugars 4g Protein 3g Vitamin A 10%
Vitamin C 4% Calcium 2% Iron 8%


Makes: 28 cookies
Preparation Time: 15 Minute(s)
Cook Time: 12 Minute(s)

2 cups uncooked quick or old fashioned oats
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
6 Tbsp. Promise ® Buttery Spread
1-1/4 cups firmly packed light brown sugar
1 large egg
1/3 cup lowfat vanilla yogurt
1 tsp. vanilla extract
1 cup raisins
1/2 cup chopped walnuts

Preheat oven to 375°. Grease baking sheets; set aside.

In medium bowl, combine oats, flour, baking soda and salt; set aside.

In large bowl, with electric mixer, beat Promise ® Buttery Spread and brown sugar until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and walnuts.

On prepared baking sheets, drop dough by 2 tablespoonfuls, 4 inches apart. Bake 12 minutes or until edges are golden and centers are set. On wire rack, cool 2 minutes; remove from sheets and cool completely.
Nutrition Information per cookie
Calories 130 Calories From Fat 35 Total Fat 4g
Saturated Fat 0.05g Trans Fat 0g Cholesterol 10mg
Sodium 110mg Total Carbohydrate 23g Dietary Fiber 1g
Sugars 14g Protein 2g Vitamin A 2%
Vitamin C 0% Calcium 2% Iron 6%

Saturday, May 06, 2006

Garlic Parmesan Chicken

Garlic Parmesan Chicken

6 to 8 boneless, skinless chicken breasts
One half cup butter
2 cloves garlic minced
1 cup bread crumbs
Two thirds cup parmesan cheese
One third cup fresh chopped parsley
Salt and pepper to taste

Melt butter with garlic in a saucepan. Mix together bread crumbs, parmesan cheese, parsley, salt and pepper. Dip chicken breasts in butter and then coat in bread crumb mixture. Place in 13 x 9 baking dish and bake at 350 for 50 to 60 minutes.

Friday, May 05, 2006

Grilled Zesty Lemon Spareribs

Grilled Zesty Lemon Spareribs

Mmm Mmm--grilled lip-smackin' lemony ribs made with meat, frozen lemonade and a favorite barbecue sauce!

6 pounds pork spareribs, cut into serving pieces
1 cup ketchup
1/2 cup chili sauce
1/2 cup packed brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon liquid smoke
1 can (6 ounces) frozen lemonade concentrate, thawed

1. Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
2. Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
3. Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
4. Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

Saturday, April 29, 2006

Easy Chicken Pot Pie, Chocolate Chip Cookies

Easy Chicken Pot Pie

3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix
chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in
Top with other crust; seal. Use egg wash and then make s.l.i.t.s. Bake
at 350 degrees for 40 minutes. Do not put on cookie sheet.


Chocolate Chip Cookies

1 pkg. yellow cake mix
1 tsp. vanilla
1 pkg. semi sweet chocolate chips
1/2 c. soft margarine
2 eggs

Heat oven to 350 degrees. Mix half of cake mix, margarine, vanilla and
eggs until smooth. Stir in remaining cake mix and chocolate chips. Drop
onto ungreased cookie sheet. Bake for 10 to 12 minutes. Makes 6 dozen.

Friday, April 28, 2006

Italian Pork Chops

Italian Pork Chops

2 tablespoons grated Parmesan cheese
2 tablespoons fine, dry breadcrumbs
6 (1-inch-thick) boneless pork chops
2 tablespoons olive oil
1 (26- or 28-ounce) jar spaghetti sauce
1 (8-ounce) package garlic Italian style shredded cheese
16 ounces fettuccine, cooked

Stir together Parmesan cheese and breadcrumbs. Dredge pork chops in
breadcrumb mixture. Brown chops in hot oil in a large skillet over
medium-high heat. Place chops in a lightly greased 11- x 7-inch baking
dish; pour spaghetti sauceover chops. Bake at 350 degrees for 25
minutes. Sprinkle with cheese, and bake 5 more minutes. Serve over hot
cooked fettuccine.

Thursday, April 27, 2006

Keep Mosquitoes Away

Repell Those Pesty Mosquitos:

For a safe alternative to potentially harmful insecticides, place
three drops of peppermint, citronella,
or eucalyptus essential oil on your socks. Mosquitoes and other bugs
hate the smell of these oils.
Don't apply essential oils to your favorite socks, as they can
stain. Some eo's may cause skin irritation,
so avoid direct contact. Reapply the eo every two to three hours.

BBQ-Beef, Mini Corndogs



1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (3-4 pound) boneless chuck roast


1. In a large bowl, combine ketchup, brown sugar, red wine
vinegar, Dijon-style mustard, Worcestershire sauce, and
liquid smoke. Stir in salt, pepper, and garlic powder.

2. Place chuck roast in a slow cooker. Pour ketchup mixture
over chuck roast. Cover, and cook on Low for 8 to 10 hours.

3. Remove chuck roast from slow cooker, shred with a fork,
and return to the slow cooker. Stir meat to evenly coat
with sauce. Continue cooking approximately 1 hour.

Mini Corndogs

serving Size : 6

1 cup Flour
1/2 cup Cornmeal
1 tablespoon Sugar
1 1/2 teaspoons Salt
2 tablespoons Vegetable shortening
1 Egg -- beaten slightly
3/4 cup Milk
8 Frankfurters -- cut into

Combine flour, cornmeal, sugar, baking powder, and salt in a
medium bowl.
With a pastry blender, cut vegetable shortening into flour mixture
until there
are fine crumbs. Add egg and milk and blend well. Pour vegetable
oil to a 2 inch
depth in a deep fryer or large saucepan. Heat to 375 degrees.
Pat frankfurter dry with paper towels. Insert a toothpick into the
center of each frankfurter. Dip each frankfurter into batter and then into
hot oil until golden brown. Drain on paper

Wednesday, April 26, 2006

Easy Guacamole/ How to Grow Avocado Pit

Easy Guacamole Recipe

2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste

Peel avocados and remove the pit (see below for a neat idea on how to use the pits)

Peel and mince the onion and the garlic

Chop the tomato.

Mash the avocado in a bowl (fun for the kids) and then stir in the remaining ingredients.

Serve cold with tortillas



This is so much fun. My kids HATE guacamole, but they love growing the avocados, so they always ask to make it *laugh*. These plants grow HUGE!!

Push three toothpicks in each avocado about a 1/3 of the way from the bottom (large end of the pit).

Suspend the avocado over a glass (the toothpicks will hold it up). The pit should be in 1/2 inch or so of water. Keep the level constant by adding water as needed. DON'T change the water.

First, small roots appear on the bottom side, then the pit cracks and you can see the developing stem. There may be more than one stem and these should always be left alone. When the stem reaches 6 inches, cut it back to 3 inches; this induces a bushy leafy plant.

Plant them after about 2 1/2 weeks. Remove or break toothpicks off before planting. The upper portion of the seed must be exposed to allow new stems to grow so don't bury it all the way under the ground. The avocado should be potted in a large clay pot in a light sandy soil mixture.

Avocado plants need good light, but not too much direct sunlight. Let the plants dry out between waterings. Over watered plants will begin to wilt and shed dried leaves (which leads a lot of people to think they need MORE water which kills them even faster).

Keep them out of drafts. Ours always die eventually because we live in a very dry climate. But they're loads of fun while they last!



Quick and Easy Guacamole Recipe

2 avocados
1 small onion, finely chopped
1 clove garlic, minced (use garlic press for stronger flavor)
1 ripe tomato, chopped
1 lime, juiced
1/3 cup chopped fresh cilantro
salt and pepper to taste
1 radish

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, cilantro, salt and pepper.

Season with remaining lime juice and salt and pepper to taste. Cover with plastic wrap and chill for half an hour to blend flavors.

Garnish with a sprig of cilantro and sliced radish. Serve with tortilla chips.


Super-Easy Guacamole

Avocados (number according to the size of the crowd)
About 1/4 t salt per avocado
About 2 T salsa per avocado
About 3/4 t garlic powder per avocado
About 1/2 t lemon or lime juice per avocado
Optional: Chopped cilantro, chopped onion


1. Cut the avocados in half, squeeze out the pit (just gently squeeze till it pops out) and scoop the fruit into a bowl.

2. Add the salt, juice, salsa, and garlic powder. Mash it together with a fork (I like to leave some chunks).
Taste. If you can't taste the avocado much, add a bit of salt. If it's a little flat, dribble a little juice in. If it's not spicy enough, add a little salsa. Try more garlic powder to see how that changes it. Play with it and you will find your "ideal guac balance point". This is the secret to excellent guacamole!

4. Stir in cilantro and onion at the end if you want to. I usually do the cilantro, but not always.

Tuesday, April 25, 2006

Quick Chili Bake, Peanut Butter Cookies

Quick Chili Bake

1 (15 ounces) can chili
1 jar (12 ounces) chunky salsa
1 can (12 ounces) corn, drained
7 ounces pasta spirals, cooked and drained
1/2 cup shredded cheddar cheese

In a large bowl, combine chili, salsa and corn. Add pasta;
toss to coat. Spoon into a 2-quart casserole; top with cheese.
Bake at 400 degrees for 30 minutes or until heated through.


Simply Delish Peanut Butter Cookies

1 cup granulated sugar
1 cup crunchy peanut butter (can use creamy)
1 large egg

Mix ingredients. Roll into balls and place on ungreased cookie sheet.
Flatten with fork dipped in white sugar. Bake at 350 degrees F for 10-
12 minutes. Let cool slightly before removing from pan.

1 dozen cookies

Monday, April 24, 2006

Greek-Style Lemon Roast Chicken

Greek-Style Lemon Roast Chicken

Prep Time: 10 min
Total Time: 1 hr 40 min
Makes: 5 servings

1 whole roasting chicken (3-1/2 lb.)

Salt and black pepper

1 medium lemon, washed, halved

1/2 cup KRAFT Greek Vinaigrette Dressing

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel.
inside and out with salt and pepper. Place in a 13x9-inch baking dish.

SQUEEZE the juice from lemon and mix with dressing in a small bowl.
the squeezed lemon halves inside the cavity of chicken. Drizzle
over chicken. Insert meat thermometer into thickest part of one of the
chicken's thighs.

BAKE 1-1/2 hours or until chicken is cooked through (reaches an
temperature of 180°F), basting occasionally.

Saturday, April 22, 2006

Spell: Seeds Of Blessings

The Seeds of Blessing Spell

On a bright, sunny day, take a handful of fruit-bearing seeds to an
area with rich soil. Hold the seeds tightly near your heart,
repeating twice, "As these seeds multiply and grow, so too blessings
will be sown. For _____________ (insert name of person), I release
them to the wind, so the magic can begin!" At the final word of the
second repetition, release your seeds, scattering them as you turn
clockwise. If possible, take a rake to sow them properly into the
soil so the magic germinates.

General Uses -
Sanctification, consecration, dedication. Encouraging divine favor
and bounty.

Lilies That Impress

Lilies of any kind are a great addition to any garden, whether a formal look or a cottage style garden, lilies will impress.

Lilies--are very adaptable, but do best in well-worked, rich soil. Their tops like sun and their roots like shade, so mulch them heavily or plant companion annuals or perennials around them to provide shade. The dwarf varieties are ideal for containers.

Daylilies--thrive almost anywhere and they multiply and spread. They can be used as erosion protection or ground cover. They require minimum care yet they bloom year after year. Day lilies can be planted from Spring until late August. Plant them about two feet apart. They will spread and multiply and surprise you every year with new additions.

Daylilies grow best in full sunlight but will do well if there is sun for only part of the day. They dont do well in deep shade or in water logged soils.

Daylilies grow best in loamy soil in which organic matter has been incorporated, with good drainage and moderate moisture.

Set plants 2 feet apart. Dig a hole for each one, 2 feet in diameter and 18 inches deep. If you have compost, dried manure, peatmoss, or other organic matter, mix it with the soil you remove.

Fill the holes with water before planting the daylilies.

Then add enough soil to fill the bottom of the holes so the plants can be set at the proper depth. The crown - the area where the root clump meets the foliage - should be level with the top of the ground.

Add soil around the plants and press firmly in place.

Water plants every other day for a week or two after planting. Then water them once a week until you are sure they are well established.

A summer mulch reduces weed competition and slows evaporation of the soil surface. Water during dry periods to maintain health foliage and encourage repeat flowering.

Developing seed pods full of seeds takes a lot of energy from the plant. It is a good idea to pick off any developing seed pods.

Orange Lily, or a Tiger Lily--some people call this Day Lily a "Ditch Lily". It's because this prolific wildflower is commonly found in ditches around a wide area of America.
Dig up and separate tuberous roots. Transplanting is best in spring or fall. Water thoroughly after transplanting roots.
How to Grow:

It's easy to grow these wildflowers. They are at home in nature, or your flower garden.

Plant tuberous roots in groups. They do not mind crowding, and look their best when in bloom in a large, close together patch of bright orange flowers.

Tiger Lilies require little attention. They prefer moist to wet soils. That's why they grow so well in and near ditches. Fertilizer is not needed, except in the poorest of soils. They thrive in most regions of the U.S., and do not require winter protection.

Once established, they will thrive and grow year after year.

Info to plant Easter Lilies outdoors:

To plant your Easter Lilies outside, prepare a well-drained garden bed in a sunny location with rich, organic matter. Use a well- drained planting mix, or a mix of one part soil, one part peat moss and one part perlite. Good drainage is the key for success with lilies. To ensure adequate drainage, raise the garden bed by adding good soil to the top of the bed, thus obtaining a deeper topsoil and a rise to the planting area.

Plant the Easter Lily bulbs 3 inches below ground level, and mound up an additional 3 inches of topsoil over the bulb. Plant bulbs at least 12 to 18 inches apart in a hole sufficiently deep so that the bulbs can be placed in it with the roots spread out and down, as they naturally grow. Spread the roots and work the prepared soil in around the bulbs and the roots, leaving no air pockets. Water in immediately and thoroughly after planting. Try not to allow the soil to heave or shift after planting.

As the original plants begin to die back, cut the stems back to the soil surface. New growth will soon emerge. The Easter Lilies, which were forced to bloom under controlled greenhouse conditions in March, bloom naturally in the summer. You may be rewarded with a second bloom later this summer, but most likely you will have to wait until next June or July to see your Easter Lilies bloom again.

Another planting tip to consider is that lilies like their roots in shade and their heads in the sun. Mulching helps conserve moisture in between waterings, keeps the soil cool and loose, and provides a fluffy, nutritious medium for the stem roots. Or, a more attractive alternative would be to plant a "living mulch," or a low ground cover of shallow-rooted, complementary annuals or perennials. The stately Easter Lilies rising above lacy violas or primulas is not only aesthetically pleasing, but also sound gardening.

The Easter Lily bulbs are surprisingly hardy even in cold climates. Just be sure to provide winter protection by mulching the ground with a thick, generous layer of straw, pine needles, leaves, ground corncob, pieces of boxes or bags. Carefully remove the mulch in the spring to allow new shoots to come up, as your Easter Lilies will keep on giving beauty, grace and fragrance in years to come.

Friday, April 21, 2006

How to Dry and Store Your Fresh Garden Herbs

Drying Herbs - How to Dry and Store Your Fresh Garden Herbs

Fresh garden herbs can easily be air dried, to preserve their flavor
quality. Air drying herbs is not only the easiest and least expensive
way to dry fresh herbs, but this slow drying process also doesn't
deplete the herbs of their oils. Here are some simple steps for air
drying herbs.

Extending Your Herb Garden
Air drying herbs is not only the easiest and least expensive way to dry
fresh herbs, but this slow drying process also doesn't deplete the
of their oils. This process works best with herbs that don't have a
moisture content, like Bay, Dill, Marjoram, Oregano, Rosemary, Summer
Savory and Thyme. Moisture dense herbs, like Basil, Chives, Mint,
Tarragon preserve better in a dehydrator, or try freezing them. Use a
microwave or oven to dry herbs only as a last resort. These actually
cook the herbs to a degree, diminishing the oil content and flavor.


-Harvest before flowering. If you've been harvesting all season, your
plants probably haven't had a chance to flower. But non-hardy herbs
start to decline as the weather cools, so late summer is a good time to
begin drying your herbs.

-Cut in mid-morning. Let the morning dew dry from the leaves, but pick
before the plants are wilting in the afternoon sun.

How To Dry Herbs

-Cut healthy branches from your herb plants.
-Remove any dry or diseased leaves
-Shake gently to remove and insects.
-If necessary, rinse with cool water and pat well dry with paper
Wet herbs will mold and rot.
-Remove the lower leaves along the bottom inch or so of the branch.
-Bundle 4 - 6 branches together and tie as a bunch. You can use string
or a rubber band. The bundles will shrink as they dry and the rubber
band will loosen, so check periodically they the bundle is not
Make small bundles if you are trying to dry herbs with high water
-Punch or cut several holes in a paper bag. Label the bag with the name
of the herb you are drying. Place the herb bundle upside down into the
bag. Gather the ends of the bag around the bundle and tie closed. Make
sure the herbs are not crowded inside the bag. Hand the bag upside down
in a warm, airy room. Check in about two weeks to see how things are
progressing. Keep checking weekly until your herbs are dry and ready to

Storing Dried Herbs
Store your dried herbs in air tight containers. Zip closing bags will
do. I like to use small canning jars. Be sure to label and date your

Your herbs will retain more flavor is you store the leaves hole and
crush them when you are ready to use them. Discard any dried herbs that
show the slightest sign of mold. Place containers in a cool, dry place
away from sunlight.

Dried herbs are best used within a year. As your herbs loose their
color, they are also loosing their flavor.

Thursday, April 20, 2006

Southwest Roasted Chicken

My family loves roasted chicken and this one is one to try for that southwest flavor.

Southwest Roasted Chicken

1 whole broiler-fryer chicken, 3 pounds
1/4 cup butter or margarine, melted
2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped

1. Heat oven to 375ºF.
2. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3. Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.

Love Charm (Violets), Home/Business Protection Spell

A Violet Love Charm

Violets are symbols of loyalty, and in April they are plentiful.
They carpet our lawns like a blue mist.

You can use them in spells to keep your mate faithful. No doubt the
Wise Ones who once walked the
hills of Appalachia where I now live gathered violets on the edge of
the woodland to use in spells such as this:

To ensure your love remains true;
Pick six violets, all must be blue.
Put them in water that you have blessed;
Place them where your lover's head shall rest.
After you do these things, take three ribbons—pink, yellow, and
white—and wait until the darkness of night.
Tie them around the branch of a tree, and say:
We are now bound,
So mote it be.

Home or Business Protection Spell

To bless your home or business, place a bowl of candy, herbs, or
stones by
your front entrance.
Bless the bowl's contents by speaking the following verse:

As all who enter here
are children of the Great Mother,
May those who pass
always walk safely in Her steps.

May they feel the guidance of Her hand, And know she is always with
us, From
the time we meet till we meet again.

Invite visitors to take an offering.


Saturday, April 15, 2006

Isabel's Meatloaf, Baked Rabbit With Sour Cream, Choco Chip Cheesecake Bars

Isabel's Meatloaf

1 1/2 - 2lb lean ground beef
1 slice bread - torn up into little pieces
1 egg
1 c ketchup
1/4 - 1/2 tsp Tony Chachere's seasoning - more if you like spicy
dash soy sauce
1 pkg Lipton Onion Soup mix

In large bowl put egg, torn up bread, 1/2 c ketchup, soy sauce,
seasoning and soup mix. Mix together well. Add ground beef. Put in loaf
pan or 8 x 8" square pan. Spread 1/2 c ketchup over top. Bake 350 about
1 hour or until done. Leftovers make good sandwiches.


Baked Rabbit With Sour Cream

Rabbit is fried then baked with sour cream and onion. (this recipe would be good with chicken)


1 medium rabbit, cut in pieces
1/2 cup flour
salt and pepper
3 tablespoons margarine
1 cup minced onions
2 cups sour cream


In a food storage bag combine cup flour with 1/2 teaspoon salt and 1/4
teaspoon pepper. Add rabbit pieces and shake to coat with flour
Heat oven to 325°. Heat margarine in a cast iron skillet; sauté rabbit
browned on all sides. Pour off excess fat. Add onions and sour cream,
and bake at 325° for 1 hour.
Serves 4.


Chocolate Chip Cheesecake Bars

1 cup shortening
1 cup brown sugar, packed
1`/2 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour, unsifted
1 tsp. baking soda
1 tsp. salt
1-1/2 cups semi sweet chocolate chips

Cream cheese filling

16 oz. cream cheese softened
1/4 cup sugar
2 eggs
1 cup pecans, chopped

Cream shortening, sugars and vanilla; add eggs & beat well. Combine
flour, baking soda and salt. Add to creamed mixture & stir in
chocolate chips. Spread half of batter in bottom of a lightly greased
9x13 pan.

Combine cream cheese with sugar & eggs in food processor or mixer and
blend until creamy. Pour on top of chocolate chip batter in pan.
Sprinkle with nuts. Spread or drop the remaining chocolate chip
batter by small spoonfuls over cheese filling. Bake for 45 minutes.
Cool and cut into pieces.

Wednesday, April 12, 2006

Apple Fritters, Easy Baked Fish Fillets

Apple Fritters

1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 egg beaten
1/2 cup milk
1 1/2 cup apples chopped

Mix dry ingredients together. Beat egg, add milk. Pour into dry
ingredients. Stir until batter is smooth. Add apples to batter and blend
together. Drop by spoonfuls into deep fat and cook until golden brown.


Easy Baked Fish Fillets

1 1/2 pounds grouper or other white fish fillets
Cooking spray
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons chopped fresh parsley

Preheat oven to 425 degrees F.

Place fish in an 11 x 7-inch baking dish coated with cooking spray.

Combine lime juice, mayonnaise, onion powder, and pepper in a small
bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with
butter. Bake at 425 degrees F for 20 minutes or until fish flakes
easily when tested with a fork. Sprinkle with parsley.

Sunday, April 09, 2006

Pineapple Cake

Pineapple Cake

1 (20 ounce) can crushed pineapple, undrained
2 cups all-purpose flour
2 cups granulated sugar
1 cup pecans or walnuts
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract

Mix all together. Bake at 350 degrees F for 45 minutes. Cool before

Cream Cheese Frosting

8 ounces cream cheese, softened
1 stick (1/2 cup) margarine, softened
1 teaspoon vanilla extract
1 small box confectioners' sugar
1/2 cup chopped pecans or walnuts

Mix all together, except nuts. Frost and sprinkle with nuts on top.

Saturday, April 08, 2006

Blue Cheese Spread, Baked Garlic Salmon

Blue Cheese Spread

Blue Cheese Spread
8 oz. package cream cheese, softened
8 oz. blue cheese, crumbled
2 Tbsp. Madeira wine
2 Tbsp. shallots, finely chopped
Salt and fresh ground pepper to taste

Combine all ingredients together and mix well. Serve with crackers, bread or fresh fruit.


Baked Garlic Salmon

6 - 8 salmon steaks
Juice of 3 lemons
6 - 8 cloves garlic, minced
One quarter cup olive oil
One half cup white wine, optional
One quarter cup fresh parsley, chopped
Salt and pepper to taste

Combine lemon juice, garlic, olive oil, white wine, and parsley together. Place salmon steaks in a lightly greased baking dish and pour mixture over salmon. Sprinkle with salt and pepper and bake at 350 degrees for 20 - 30 minutes or until fish is flaky.

Friday, April 07, 2006

Choco Peanut Butter Chip Cookies, Cream of Potato Soup,

Choco Peanut Butter Chip Cookies

1 (18.25 ounce) box devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 (10 ounce) package peanut butter flavored chips, divided

Reserved 1/2 cup peanut butter chips
2 tablespoons margarine
1 tablespoon milk

Preheat oven to 350 degrees F.

In a large bowl, combine 6 ounces of the peanut butter chips, cake
mix, oil and eggs; mix well. Drop dough by well-rounded teaspoonful
2 inches apart onto ungreased cookie sheets. Bake 9 to 12 minutes.
Cool 2 minutes, then remove to wire rack; cool completely.

In a small saucepan over low heat, melt Glaze ingredients, stirring
constantly. Drizzle over cookies. Let stand until set.

Makes 3 dozen.


Cream of Potato Soup

2 cups milk
3 tablespoons chopped onion
2 medium potatoes
1 teaspoon salt
2 tablespoons butter or margarine
2 tablespoons chopped parsley

Dice potatoes and onion. Just cover with water. Cook until
tender. Drain leaving a small amount of the liquid in the pan.

Mash potatoes in a small amount of the liquid in the pan.

Add salt and butter.

Add the milk. Heat. Do Not Boil.

Beat with egg beater in the same pan until smooth.

Serves 4.

Wednesday, April 05, 2006

Apple Crisp

Apple Crisp

8 to 10 apples, cored, peeled and sliced (I use Granny Smith)
¾ cup packed brown sugar
¾ cup baking mix (like Bisquick)
¼ cup melted butter
1 Tbs cinnamon

Layer apples in the bottom of a lightly greased 13x9 casserole dish,
aside. Combine sugar, baking mix, butter and cinnamon; crumble mixture
apples. Bake at 350 degrees F for 30 minutes. Cool 5 minutes, and if
serve with whipped cream or vanilla ice cream.

Monday, April 03, 2006

Apple Streusel Coffee Cake

Apple Streusel Coffee Cake

Serving size: 6

2 cups Bisquick baking mix
1 teaspoon ground cinnamon
2/3 cup sweetened applesauce
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 egg
1/4 cup vegetable oil

Streusel Topping
1/4 cup Bisquick baking mix
2 teaspoons firm butter or margarine
1/2 teaspoon ground cinnamon
2 teaspoons finely chopped nuts
1/4 cup brown sugar, packed

Preheat oven to 400 degrees F. Grease a 9-inch round cake pan.

Mix all ingredients except Streusel Topping until moistened. Spread
batter in pan; sprinkle with Streusel Topping. Bake until a wooden
pick inserted in center comes out clean, about 20 to 25 minutes.

Streusel Topping: Mix all ingredients until crumbly.

Lime-Garlic Marinade, Seafood Marinade, Lemon-Rosemary Marinade, White Wine Marinade, Asian Marinade

Lime-Garlic Marinade

Source: Midwest Living

Makes 1 cup, enough for 2- to 2-1/2-pounds of pork or poultry
Start to Finish: 10 minutes

1/2 cup chicken broth
1/3 cup lime juice
2 tablespoons olive oil or cooking oil
1 tablespoon brown sugar
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
1/2 teaspoon dried mint, crushed (optional)

1. Combine all ingredients. Marinate pork or poultry in refrigerator for 4 to 24 hours. Makes 1 cup, enough for 2- to 2-1/2-pounds of pork or poultry.


Seafood Marinade

Source: Better Homes and Gardens

Makes enough for 2 pounds of seafood or fish

3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons snipped fresh oregano or tarragon or 1/2 teaspoon dried oregano or tarragon, crushed
1/4 teaspoon dry mustard
1/4 teaspoon salt and pepper

1. In small bowl stir together lemon juice, oil, oregano or tarragon, mustard, salt, and pepper. Pour over seafood or fish. Turn to coat seafood or fish. Marinate in refrigerator at least 2 hours or up to 3 hours, turning occasionally. Drain seafood or fish, discarding marinade. Grill. Makes enough for 2 pounds of seafood or fish.


Lemon-Rosemary Marinade

Source: Better Homes and Gardens

Prep: 10 min.
Marinate: 1 hour

1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1/4 cup olive oil or cooking oil
1/4 cup white wine Worcestershire sauce
1 tablespoon sugar
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper

Stir together the lemon peel, lemon juice, oil, Worcestershire sauce, sugar, rosemary, salt, and pepper in a small bowl. Pour over fish, chicken, or pork in a plastic bag set in a bowl or shallow dish; close bag. Refrigerate 1 to 2 hours, turning bag occasionally. Makes 1 cup (enough for 2 pounds fish or meat).


White Wine Marinade

Source: Better Homes and Gardens

Start to Finish: 10 min.

1/2 cup dry white wine
3 tablespoons olive oil or cooking oil
2 tablespoons snipped fresh parsley
1 tablespoon white wine Worcestershire sauce
1 tablespoon snipped fresh sage, basil, or marjoram, or 1 teaspoon dried sage, basil, or marjoram, crushed
1/8 teaspoon pepper

Stir together the wine; oil; parsley; Worcestershire sauce; sage, basil, or marjoram; and pepper in a small bowl. To use, pour over seafood or chicken in a plastic bag set in a bowl or shallow dish; close bag. Refrigerate 2 to 4 hours. Makes about 1 cup (enough for 2 to 3 pounds fish or chicken.


Asian Marinade

Source: Better Homes and Gardens

Makes enough for 1-1/4 pounds of meat or fish

1/2 cup beef broth
1/3 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
1/4 cup sliced green onions
3 tablespoons dry sherry, apple juice, orange juice, or pineapple juice
1 tablespoon sugar
1 tablespoon grated fresh ginger
4 cloves garlic, minced

In small bowl stir together beef broth, hoisin sauce, soy sauce, green onions, sherry or juice, sugar, ginger, and garlic. Pour meat or fish. Turn to coat meat or fish. Marinate in refrigerator at least 4 hours or up to 24 hours, turning occasionally. Drain meat or fish, discarding marinade. Grill. Makes enough for 1-1/4 pounds of meat or fish.

Sunday, April 02, 2006

Paradise Cake

Paradise Cake

1 package Yellow cake mix (for 2 layer)
1 package Vanilla pudding instant
20 ounces Crushed pineapple -- undrained
5 Bananas; sliced
2 cups Pecans -- chopped
1 large Cool Whip

Bake yellow cake mix according to package directions in a 9x13" pan.
When baked, pour pineapple over cake. Slice bananas and place evenly
over cake.

Mix pudding and pour over cake and fruit. Top pudding with chopped
Cover all with Cool Whip. Garnish with more chopped nuts and cherries

Saturday, April 01, 2006

Chicken Cacciatore & Caesar Salad

Chicken Cacciatore

3 pounds chicken pieces (legs, thighs, breasts)
Salt and pepper
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 15-oz cans diced tomatoes
1 6-oz. can tomato paste
1/2 cup chicken broth
1 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh mushrooms, sliced
1 cup dry red wine
1 pound pasta

Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and saute, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta.


Caesar Salad

1 head romaine lettuce, torn into bite-sized pieces
1 head Boston lettuce, torn into bite-sized pieces
1/4 cup egg substitute or 1 egg
1/4 cup olive oil
2 cloves garlic, minced
1 Tbsp. lemon juice
Salt and pepper to taste
1 tsp. Dijon mustard
Fresh grated Parmesan cheese

Place lettuce in a large salad bowl. Combine next 6 ingredients in a blender and blend until smooth. Just before serving, drizzle dressing over salad and top with croutons and cheese.

Friday, March 31, 2006

Tuna & Pasta Salad, Molasses Cookies, Sweet & Sour Chili Ribs


1 can (12 oz) tuna in water, drained & flaked
2 1/2 cups rotini pasta, uncooked
1 cup frozen green peas, thawed & cooked tender crisp
1 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onion, chopped

1 cup fat-free mayonnaise
3 Tbsp lemon juice
1/2 tsp thyme
1/8 tsp salt
1/8 tsp pepper

DIRECTIONS: Cook pasta according to directions on package, rinse in
cold water, drain well. For the salad combine pasta, tuna, peas,
celery, bell peppers & onion in a mixing bowl. Mix well. For the
dressing combine ingredients mixing well. Gently stir dressing into
the salad. Cover & refrigerate 1 hour.



Molasses Cookies

2/3 cup favorite oil
1 cup molasses
1 cup oat meal flakes
2 cups whole wheat flour
1 tsp vanilla
1/4 tsp salt
Walnuts if desired

Mix all the ingredients. Spread a thin layer on a cookie
sheet. Cook at 325F for 15 to 20 minutes. Do not overcook.
Cut into squares.


Sweet & Sour Chili Ribs

4 lb Pork ribs trimmed
3/4 c. Brown sugar
1/2 c. Ketchup
1/2 c. Vinegar
2 tb. Worchestershire sauce
1 ts. Chili powder
3/4 c. Water
1 Onion diced

Spread ribs in bottom of pan sprinkle with diced onion. Mix other
ingredients and pour over ribs. Bake at 250 for 3 hours.

Tuesday, March 28, 2006

Hamburger Casserole, Chicken In Wine, Creamy Fettucini Alfredo, Potato-Clam Chowder

Hamburger Casserole


1 box zita noodles
large container of sour cream, can be fat free or low fat.
1 1/2 lbs hamburger
1 large jar spaghetti sauce
1 brick of cheese, or a bag of shredded cheese. Any type

Cook noodles till tender, drain and rinse. Mix sour cream with
boiled noodles while they are still hot.

Brown hamburger and place in bottom of casserole dish, I use a
13x9x2 pan, sprayed with vegetable spray.

Pour spaghetti sauce over hamburger. DO NOT STIR.

Then pour the noodles that are mixed with the sour cream on top of
spaghetti sauce. DO NOT STIR.

Cover the top with cheese. STILL DO NOT STIR.

Bake in 350 over for 45 min.


Chicken In Wine

1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2-3 pounds chicken, cut in strips
1/4 cup oil
1 package dry onion soup mix
1 cup dry white wine

Combine first 3 ingredients in bag. Shake chicken to coat. Brown
chicken well in oil in skillet. Sprinkle with soup mix, pour in
wine. Add a
little water. Cover, simmer 45 or until tender.
Servings: 4


Creamy Fettucini Alfredo

1 8 oz cream cheese
3/4 cup grated parmesan cheese
1/2 cup margarine
1/2 cup milk
8 oz fettucini, cooked and drained.
1 can broken shrimp, drained. (I use imitation crab meat and scallops)
minced or crushed garlic to taste (optional)

In large saucepan combine cream cheese, parmesan cheese, margarine and
milk; stir over low heat until smooth. Add fettucini; toss lightly.
Add shrimp and toss.


Potato-Clam Chowder

Soup from a potato mix? We're talking fast and flavorful!

4 cups hot water
1 package (4.9 ounces) Betty Crocker® au gratin potatoes
1/2 teaspoon salt, if desired
1 cup Green Giant® Niblets® frozen whole kernel corn
1 cup Green Giant Select® frozen broccoli florets
2 1/2 cups milk
1 small onion, chopped (1/4 cup)
2 cans (6 1/2 ounces each) minced clams, undrained

1. Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 5 minutes; drain.
2. Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
3. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

From clam to ham. Use 1 cup chopped fully cooked ham in place of the canned clams.

Country Potato Soup, Corn Bread Taco Bake, Chili Casserole, Rancheros Casserole, Parmesan Garlic Chicken


5 cups water
1/3 cup butter
1 Tbsp. parsley flakes
5 rounded tsp. chicken bouillon
1 tablespoon salt
pepper to taste
6 potatoes, peeled & cubed
1 stalk celery ~ sliced
2 onions, chopped
1 to 3 large carrots, peeled and diced
1 13-ounce can evaporated milk
crumbled bacon

Put all ingredients except evaporated milk into crock-pot.
Cook on high 4 hours or on low for 8 hours. Add milk last
2 hours.

Put water, butter, parsley flakes, bouillon, salt and pepper
into large pot and get heating while you prepare the potatoes.
When you put them in the boiling water, start timing: boil
20 minutes. Add celery, carrots and bacon 5 minutes after the
potatoes go in. Once potatoes are done pour in the can of
evaporated milk, and you've got a delicious dinner!

For thicker soup, before pouring in milk, mix about 1/2 cup
of cornstarch with enough cold water to make it pourable,
and slowly stir that into the boiling soup. It will thicken
quickly, than add the milk.


Corn Bread Taco Bake


* 1-1/2 pounds ground beef
* 1 can (15-1/4 ounces) whole kernel corn, drained
* 1 can (8 ounces) tomato sauce
* 1/2 cup water
* 1/2 cup chopped green pepper
* 1 envelope taco seasoning
* 1 package (8-1/2 ounces) corn bread/muffin mix
* 1 can (2.8 ounces) french-fried onions, divided
* 1/3 cup shredded cheddar cheese


In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in the corn, tomato sauce, water, green pepper and taco
seasoning; mix well. Spoon into a greased 2-qt. baking dish.
Prepare corn bread mix according to package directions for corn bread.
Stir in half of the onions. Spread over beef mixture. Bake, uncovered,
at 400° for 20 minutes. Sprinkle with cheese and remaining onions. Bake
3-5 minutes longer or until cheese is melted and a toothpick inserted
into corn bread layer comes out clean. Yield: 6 servings.*

*You may substitute Egg Beaters in place of an egg and skim milk for the corn bread.

Chili Casserole

1 (6 ounce) box chicken flavor stuffing mix (with separate seasoning
1/2 cup hot water
1/2 pound lean ground beef
1 small onion, chopped
1 (15 ounce) can chili with beans
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
1/2 cup thawed frozen sweet corn
1/4 cup sliced black olives
Sour cream for garnish (optional)

Preheat the oven to 350 degrees F.

In a greased 2-quart casserole, combine the stuffing mix, stuffing
seasoning packet and water. Press evenly into the bottom of the
casserole; set aside.

In a large skillet, brown the ground beef and onion over medium-high
heat. Remove from heat. Stir in the chile, 1 cup of the cheese, the
corn and olives. Spoon over the stuffing in the casserole. Bake for
25 minutes or until heated through.

Serve topped with the remaining 1/2 cup cheese and dollops of sour
cream, if desired.

Yields 4 servings.


Rancheros Casserole

1 package Au Gratin Potatoes
2 1/4 cup boiling water
1 cup canned corn, drained
2/3 cup milk
1/2 lb. lean ground beef, cooked and drained
1 cup shredded taco-seasoned or cheddar cheese
Chopped onion

Heat oven to 400. Mix potatoes, sauce mix, water, corn, milk and onion
in ungreaded 2 qt. casserole. Stir in beef and 3/4 cup cheese. Bake,
uncovered 30-35 minutes. Sprinkle with remaining cheese. Let stand a
few minutes.


Easy Parmesan Garlic Chicken

½ c. Grated Parmesan Cheese
1 envelope Good Seasons Italian Salad Dressing Mix
6 boneless, skinless, chicken breast halves (or 4 large
½ tsp garlic powder

Mix cheese, garlic powder, and dressing mix.

Moisten chicken with water; coat with cheese mixture. Place in shallow
baking dish sprayed with nonstick spray.

Bake at 400F for 20-25 minutes or until chicken is cooked through.

Friday, March 24, 2006

Waldorf Salad, Tip Freezing casseroles

Waldorf Salad

2 C diced apples
1 C chopped nuts
1 C diced celery
Mayonnaise dressing*
a few grains of salt

Combine apples, celery, nuts and salt. Moisten with
mayonnaise. Mix lightly with 2 forks. Serve on crisp
6 servings




You can freeze a casserole cooked or uncooked right in
its baking dish. First, line the baking dish with
aluminum foil, leaving enough overhang to cover and
seal in the food later. Add casserole ingredients and
either freeze immediately or cook, cool to room
temperature, then freeze. Once frozen, use the overhanging
foil ends to lift it out of the dish. Cover tightly with
the excess foil then seal in a heavy duty freezer bag,
or double bag. Be sure to label it so you'll know what
it is in a few months, and mark it with the date. You
can then thaw and cook the dish in the original baking
dish. Thaw in the refrigerator overnight, or allow about
double the time in a 350 degree oven. Check with a knife
inserted in the center if thawing and cooking at the
same time.

Wednesday, March 22, 2006

Taco Pie

Taco Pie

1 (8 oz.) pkg. biscuits
1 lb. ground beef
2 tbsp. chopped onions
2 tbsp. chopped green pepper
3/4 c. tomato sauce (sm. can)
1 pkg. taco mix
4 oz. shredded cheddar cheese

Spray 9"x9" pan with Pam. Press biscuits into pan forming a crust. Brown meat, add onions and peppers, tomato sauce, water and taco mix. Mix well, cook 10 minutes or so. Pour over biscuits and top with cheese. Bake at 400 degrees for 15 minutes.

Annie's Recipe of the Day

Thursday, March 16, 2006

Easy Oven Baked Chicken, Clam Chowder, Chinese Pepper Steak

Easy Oven Baked Chicken

Dip cut-up frying chicken in mixture of 1 slightly beaten egg and 2 T
Season to taste.
Roll in instant potato flakes.
Melt 1/4 cup butter or margarine in shallow baking pan.
Bake chicken in pan at 400°, for 30 minutes; turn, bake 30 minutes


Clam Chowder

2 slices bacon, cut in small pieces
1 stalk celery, chopped
1 medium onion, chopped
2 medium potatoes, peeled & diced
2 Tbsp. flour
1 Tbsp. butter
8 oz. clam juice
Salt and pepper to taste
13 oz. chopped clams, drained, reserve juice
1 1/2 quarts half-half
1/2 tsp. thyme
2 tsp. parsley

Fry the bacon till partially cooked, add onion and celery. Saute till
vegetables are tender and bacon is crisp. Add potatoes and butter.
Sprinkle the flour over the potatoes and mix well. Stir in reserved
liquid, clam juice, salt and pepper. Cook over low heat until the
potatoes are tender. Stir occasionally. Add the clams. Stir in
half-half, thyme,and parsley. Heat until hot but do not boil.


Chinese Pepper Steak

1 lb. round steak
2 med. onions, thinly sliced and separated
3 green peppers, thinly sliced
2 c. beef bouillon
1/4 c. salad oil
1/8 tsp. pepper
1/2 tsp. salt
2 tbsp. cornstarch
1 tbsp. soy sauce
1/4 c. water

Cut steak in 1/8 inch diagonal slivers. In skillet place oil,
slivers of meat, salt and pepper and brown. Then add onion, green
pepper and beef bouillon. Cover tightly and cook over low heat for
10 minutes. Blend cornstarch with water and soy sauce and add to
mixture. Continue cooking until mixture thickens. Serve over rice.
Serves 4.

Wednesday, March 15, 2006

Buffalo Style Chicken Strips

Buffalo Style Chicken Strips

4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten

1. Preheat oven to 400 degrees. Coat a baking sheet with a nonstick

2. Cut chicken into finger-sized pieces.

3. In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2
teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the
bread crumbs with the rest of the garlic powder, cayenne pepper, and

4. Shake the chicken pieces with the seasoned flour. Beat egg whites
with 1 tablespoon water, and place egg mixture in a shallow dish or
bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned
bread crumb mixture. Place on prepared baking sheet.

5. Bake for about 8 minutes. Use tongs to turn pieces over. Bake 8
minutes longer, or until chicken is tender.

Tuesday, March 14, 2006

Provolone Chicken

Provolone Chicken

4 boneless skinless chicken breast halves, flattened
1/4 cup flavored bread crumbs
2 teaspoons dried Italian herbs
4 slices Provolone cheese
1 teaspoon butter

Preheat oven to 425 degrees F.

Place bread crumbs in a flat dish and firmly press both sides of the
chicken into the crumbs. Place coated chicken pieces in a greased 9 x
13-inch baking dish. Sprinkle with Italian seasoning, and top with
cheese. Dot with butter and bake 20 minutes or until done.

Monday, March 13, 2006

BBQ Chops Skillet, Steak w/ Mushroom Gravy

Saucy Barbecued Pork Chop Skillet

4 center cut, bone-in pork chops (about 1 lb.)
1 tsp. vegetable oil
1 onion, sliced
1 green pepper, sliced
1/2 cup Honey Barbecue Sauce

Brown chops in oil in large nonstick skillet on medium heat 5 min. on
each side. Remove from skillet; keep warm.

Add onion and pepper to skillet; cook and stir 5 min. Add barbecue
sauce. Bring sauce to simmer. Return chops to skillet; spoon sauce
over top. Simmer 3 to 5 min. or until heated through, turning chops


Sirloin Steak with Mushroom Gravy

2 sirloin steaks
2 Tbs olive oil
2 Tbs flour
2 cup water
1 pkg. dry soup mix
1 beef bouillon
1 lb. fresh sliced mushrooms

Cut sirloin into serving portions. Brown steak in the
olive oil then remove from the pan. Add the flour and any
additional oil to pan to make a roux, stir for a minute.
Add water, onion soup, and bouillon stirring until
combined. Add garlic and pepper to taste. Allow to simmer
until slightly thickened. Add the mushrooms and sirloin.
Cover the pan and place in a slow oven (275 degrees) for
3-4 hours. This could also be put in a crock pot and
cooked on the low setting.

Saturday, March 11, 2006

Chewy Chocolate Cookies

Chewy Chocolate Cookies

1 pkg (2 layer size) chocolate cake mix
2 eggs
1 cup Miracle Whip or Miracle Whip Light Dressing
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Mix cake mix, eggs, and dressing in large bowl with mixer on medium
speed until blended.
Stir in remaining ingredients.
Drop by rounded teaspoonfuls onto greased cookie sheets.
Bake at 350° for 10-12 minutes or until edges are lightly browned.
Makes 4 dozen.

Thursday, March 09, 2006

Blueberry Crunch Cake

Blueberry Crunch Cake

1 20-oz. can of blueberry pie filling
1 20-oz. can of crushed pineapple
1 box of yellow cake mix
One quarter pound of butter
1 small package of pecans

Preheat oven to 350 degrees. Pour blueberry pie filling into a 9 x 12 glass pan and spread evenly. Pour crushed pineapple on top (do not drain the pineapple) and spread it evenly again. Sprinkle all of the cake mix on top of the filling so that is completely covered. Slice butter into squares and place evenly all over cake mix. Add the pecans as a topping. Bake for 45 minutes, or until top is golden brown. Take out and cool for 10 minutes. You can also make this recipe with cherry pie filling.

Wednesday, March 08, 2006

Fried Ravioli, Onion Roasted Potatoes

Fried Ravioli

1 lg. egg, lightly beaten
1/2 c. seasoned fine bread crumbs
2 tbsp. Parmesan cheese
1 (13 oz.) pkg. frozen lg. cheese ravioli, thawed
3 tbsp. olive oil

Combine bread crumbs and Parmesan cheese. Dip each ravioli in egg, then
in crumb mixture to coat well on both sides. In large skillet over
medium-high heat, heat oil; add ravioli; cook 2 to 3 minutes on each side
until golden.


Onion Roasted Potatoes

2 lbs. potatoes, peeled and cut into chunks
1 pkg. Lipton onion soup
1/3 c. olive oil
1 lg. ziploc bag

Preheat oven to 450 degrees. Combine all ingredients into ziploc bag
shake until potatoes are thoroughly coated. Spread into roasting pan
bake approximately 40 minutes until golden. Serves 8.

Saturday, February 25, 2006

Bread Pudding w/ Rum Sauce

Bread Pudding with Rum Sauce

3 cups white bread, cubed
2 cups milk
1 Tbsp. butter
4 eggs
2/3 cups sugar
1/2 cup raisins
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. vanilla

Rum Sauce:

1 cup milk
2 Tbsp. brown sugar
1 Tbsp. cornstarch
1 Tbsp. dark rum

Place bread in an 8 x 8 inch baking dish. Combine milk and butter in a saucepan and cook over lo heat until butter is melted, allow it to cool slightly. Beat eggs and add to milk mixture. Add sugar, raisins, cinnamon, nutmeg and vanilla and pour over bread cubes. Bake for 30 minutes at 325 degrees, pour rum sauce over bread and bake an additional 10 minutes.

The Skinny: Use light bread, low fat milk and your favorite egg and sugar substitutes.

Tuesday, February 21, 2006

Swiss n Chicken Casserole

Swiss n Chicken Casserole

Prep Time: 20 minutes
Total Time: 1 hour
Makes: 6 servings, about 1 cup each

4 cups chopped cooked chicken or turkey
2 cups croutons
1 - 1/2 cups Kraft Shredded Swiss Cheese
1 cup sliced celery
2/3 cup Miracle Whip or Miracle Whip Light Dressing
1/2 cup milk
1/4 cup chopped onion

PREHEAT oven to 350°F. Mix all ingredients.
SPOON into 2-qt. casserole.
BAKE 40 min. or until heated through

Monday, February 20, 2006

Soft & Chewy Oatmeal Cookies, Grandma's Sour Cream Coffee Cake

Soft & Chewy Oatmeal Cookies

3/4 cup butter flavored Crisco
1-1/4 cups light brown sugar, packed
1 egg
1-1/2 tsp. vanilla
1/3 cup milk
3 cups old-fashioned oatmeal (canuse quick oats)
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup raisins
1 cup chopped walnuts

Combine first 5 ingredients. Beat at medium speed until well blended.
Mix in next 5 ingredients at low speed---just until blended. Stir in
raisins and nuts by hand. Drop by spoonfuls on lightly greased (or
parchment paper lined) cookie sheets. Bake at 375*** for 10 to 12 minutes or
until lightly browned around the edges. Cool 2 minutes before removing
to cooling racks to finish cooling.

Recipe source: Lindy's Cookbook Recipes Yahoogroup


Grandma's Sour Cream Coffee Cake

1 stick margarine
1 cup sugar
2 eggs
1 cup sour cream
1 tsp baking soda
2 cups flour
1 tsp baking powder
1 tsp vanilla

1/4 cup sugar
1 Tbsp cinnamon
2 Tbsp chopped nuts

Preheat oven to 350. Sift baking powder, flour, and baking soda. Mix
sour cream. Set aside. Cream margarine and sugar. Add eggs, mix and
then add
vanilla. COmbine all the cake ingredients together. Set aside. In a
bowl, combine all topping ingredients and set aside. Put half of the
into a greased 9x9 pan. Sprinkle a layer of topping, Put in
batter. Sprinkle with remaining topping. Bake at 350 for 45 minutes.
at 30 minutes to make sure topping is not too brown. If it is, cover
with tin foil. Serve warm.

Sunday, February 19, 2006

Balsamic Rib-Eye Steak With Bleu Cheese Sauce, Easy Pineapple Bread

Balsamic Rib-Eye Steak With Bleu Cheese Sauce:

1 cup balsamic vinegar
1/4 cup red wine (merlot is nice in this)
1 tablespoon fresh ground black pepper
1/2 teaspoon kosher salt
4 rib eye steaks
1/2 cup balsamic vinegar
1/4 cup crumbled blue cheese

Combine 1st four ingredients in a ziploc bag or shallow pan.
Add steaks to marinade.
Marinate for 1-2 hours, turning steaks in marinade frequently.
Grill steaks to desire doneness.
I grill for 3-5 minutes on each side for medium-rare/medium doneness.
While steaks are grilling, combine vinegar and bleu cheese to a creamy
Serve sauce as a condiment to steaks.


Easy Pineapple Bread

1 can (approx. 9 ounces) crushed pineapple in syrup
2 -1/2 cups biscuit baking mix
1/3 cup granulated sugar
4 TBSP butter, room temperature
2 eggs
1/2 cup chopped pecans or walnuts
Granulated sugar mixed with a little cinnamon, optional

Preheat oven to 350 deg.

Grease and flour a 9 x 5 x 3-inch loaf pan. Drain pineapple well,
3 TBSP of the syrup. In a mixing bowl, combine baking mix, sugar,
eggs, reserved syrup, and pineapple; blend with mixer on low speed
blended, about 1 & 1/2 to 2 minutes. Stir in chopped pecans or
walnuts. Spoon batter
into the prepared loaf pan. If desired, sprinkle with a little
cinnamon-sugar. Bake for about 50 to 60 minutes, or until a wooden
pick or cake tester
inserted in center comes out clean.
Cool in pan for 10 minutes; remove to rack to cool completely. This
bread is
great toasted with cream cheese for breakfast.

Monday, February 13, 2006

Three-Cheese Pasta Bake, Blonde Peanut Butter Chocolate Chip Brownie

Three-Cheese Pasta Bake

1 (16 oz.) pkg. ziti
2 (10 oz.) containers refrigerated Alfredo sauce
1 (8 oz.) container sour cream
1 (15 oz.) container ricotta cheese
2 lg. eggs, lightly beaten
1/4 c. grated Parmesan cheese
1/4 c. chopped fresh parsley
1 1/2 c. mozzarella cheese

Prepare ziti according to package directions; drain and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti
until evenly coated. Spoon half of mixture into a lightly
greased 13x9 inch baking dish.
Stir together ricotta cheese and next 3 ingredients; spread
evenly over pasta mixture in baking dish. Spoon remaining
pasta mixture evenly over ricotta cheese layer; sprinkle
evenly with mozzarella cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Makes 8 to 10

From Southern Living


Blonde Peanut Butter Chocolate Chip Brownie

2-1/4 cups sugar
1-1/2 cups flour
5 eggs
3.4 cups shortening
3/4 cups peanut butter
1-1/3 tsp vanilla
3/4 tsp salt
1-1/2 tsp baking powder
1-1/2 cups choc chips
3.4 cups chopped peanuts, pecans or walnuts. My favorite is dry
Cream sugar, shortening, Add peanut butter and eggs, dry ingred. Stir
chips and nuts. Put in greased 15 x 10 pan. Bake 350 degree oven for
30 minutes

Sunday, February 12, 2006

Easy Clam Chowder, Chicken & Dressing Casserole, Pineapple Angel Food Cake

Clam Chowder

2 - 6 1/2 oz - cans minced clams in juice
1 small onion, diced
2 medium potatoes, diced
1 tsp oil
1 - 8 oz- bottle of clam juice
3 cups lowfat milk
salt and pepper to taste

Drain clams. Set juice and clams aside. Heat oil in saucepan for 1
on med-low heat. Add onion and cook for 2 minutes, stirring
frequently. Add
potatoes, juice from clams, and the bottle of clam juice. Stir well.
Cover the pot partially. Cook over medium heat for 15 minutes.
occasionally. Reduce heat to low. Add clams. Slowly pour in the
milk, stirring
occasionally. Cover pot partially, cook 10 minutes longer. Add salt
pepper. Makes 4 servings.


Chicken & Dressing Casserole

1 3 pound chicken
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup butter or margarine, melted
1 8 ounce package herb seasoned stuffing mix
1 cup shredded cheese

Cook chicken; cool, debone, and cut meat into bite size pieces.
Mix soups and broth; add chicken to the mixture. Add butter or
margarine to dressing mix. Combine chicken mixture with the dressing mixture.
Place in a 2 to 2 1/2 quart casserole and bake at 350F for 30 minutes.
Top with shredded cheese during the last 5 minutes if desired.

Serves 6



1 angel food cake mix
1 large can crushed pineapple (15 oz or 16 oz) do not drain

Combine dry cake mix and pineapple, pour into bundt or angel food pan
bake about 30-45 minutes.

Serve with low fat cool whip if desired. Makes a quick and very easy
cake for last minute dessert.

Friday, February 10, 2006

Caramel Fudge Cake, Bananas in Orange Sauce, Cheesecake Choco Chip Squares

Caramel Fudge Cake

1 chocolate cake mix
14 oz package caramels, unwrapped
1/2 cup margarine
1 can sweetened condensed milk
1 cup chopped pecans

Preheat oven to 350. Prepare cake as directed. Pour 2
cups batter into greased 9 x 13 pan. Bake 15 minutes.
Meanwhile, in heavy saucepan, over low heat, melt caramels
and butter with sweetened consensed milk. Stirring until
smooth. Spread evenly over cake. Spread remaining
batter over caramel mixture.
Top with nuts. Return to oven., bake 30-35 minutes
longer. Cool. Garnish as desired. It is really
good with cool whip on top.


Baked Bananas in Orange Sauce

Prep and total time 30 minutes
Serves two
Taken from taste of home 12-01-06

2 or 3 medium firm bananas
2 tbsp butter melted
¼ c orange juice
2 tbsp brown sugar
2 tsp grated orange peel
Vanilla ice-cream

Cut each banana in half lengthwise and place cut
side down in a greased 8 inch square baking
dish. Brush with butter and bake uncovered at 350 degrees for 10
Combine the orange juice, brown sugar, and orange
peel and pour over bananas. Bake 10 minutes longer and serve with


Cheesecake Filled Chocolate Chip Cookie Squares

2 pkg. refrigerated slice and bake choc. chip cookies
2 (8oz) pkg. cream cheese
2 eggs
1 C sugar
2 tsp vanilla

Slice 1 pkg. of choc. chips cookies and place on the bottom of a cookie
sheet. (Just fill the whole bottom of it, if they touch it does not

Mix together the cream cheese, eggs, sugar and vanilla pour over. Slice
the other roll of cookies and place on top. Bake at 350 degrees for 1/2

Let cool a bit and then refrigerate.

Thursday, February 02, 2006

Easiest Mac and Cheese, Cake Mix Cookies, Chicken Fried Steak

Easiest Mac and Cheese

1 pound of elbow macaroni
1 cup of milk
4 to 6 slices of American cheese
a dozen Ritz crackers
salt and pepper
dash of paprika
1. Cook and drain elbow macaroni and let it cool slightly.
Meanwhile, heat the oven to 350 and grease a 13- by 9-inch baking pan
or a large casserole dish.

2. Now have your child spoon a third of the pasta into the pan, then
pour in 1/2 cup of milk and cover it all with 4 to 6 slices of
American cheese. Add two more layers of pasta, milk, and cheese in
the same manner.

3. Next, crush a dozen Ritz crackers in a ziplock plastic bag. Add
salt and pepper and a dash of paprika, then sprinkle the crumbs over
the top layer of pasta and cheese.

4. Bake for 30 to 40 minutes or until bubbly. Serves 6 to 8.


Cake Mix Oatmeal Cookies

1/2 cup butter
2 eggs
1 (18.5 ounce) package yellow cake mix
2/3 cup quick cooking oats
1/2 cup finely chopped walnuts

Preheat the oven to 375 degrees F (190 degrees C). Line baking
sheets with parchment paper.
In a large bowl, mix butter and eggs until light and fluffy. Stir in
cake mix, quick oats, and walnuts. Roll dough into walnut sized
balls. Place cookies onto the prepared baking sheet, and flatten
slightly with the bottom of a glass that has been buttered and
dipped in sugar.
Bake for 8 to 10 minutes in preheated oven, or until golden brown.
Allow cookies to cool on baking sheet for 5 minutes before
transferring to a wire rack to cool completely.

Cake Mix Choc/PB Cookie

2 eggs
1/3 cup water
1/4 cup margarine
1 cup peanut butter
1 (18.25 ounce) package yellow cake mix
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the eggs, water, margarine and
peanut butter. Stir in the cake mix and blend well. Finally, fold in
chocolate chips. Drop by rounded spoonfuls onto the prepared cookie
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to
cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.


Chicken Fried Steak

3 pounds round steak, tenderized
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning or paprika if you can't find Old Bay
Fresh ground pepper
2 eggs, beaten
1/2 cup milk
Vegetable oil


1 Tbsp. butter
6 Tbsp. Flour
3 cups hot milk
Salt and pepper

Cut steak into 6 pieces. Combine flour, salt garlic powder, Old Bay or paprika and pepper on a plate. Combine eggs and milk in a bowl. Dip steak in egg/milk mixture then coat with flour mixture. Cook steaks in hot oil in a heavy skillet. Remove steaks and keep warm. Add butter to pan and mix with drippings. Add four and cook and stir until flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks. Serve with hot rice.

The Skinny: Use your favorite egg substitute and low fat milk.