Ashley's Cafe

Sugar Cookies

2011-12-04T13:28:00.002-06:00

This is an old family recipe that I grew up eating. They aren't your usual soft, chewy cookie; they're crisp - and perfect with a morning cup of hot chocolate. :o)

1/2 c. (1 stick) butter (or margarine)
1 c. sugar
1 medium egg
1/2 tsp. vanilla
2 tsp. baking powder
2 c. flour, sifted
colored sugar sprinkles

Cream together butter and sugar. Blend in egg and vanilla, then baking powder. Stir flour into mixture a few spoonfuls at a time. (By the end of the flour, you may need to work the dough with your hands...) Chill.

Preheat oven to 350 degrees. Roll some dough onto floured mat and cut with cookie cutters. Sprinkle with colored sugar, if desired. Bake for 8-10 minutes. Cool on cooling rack before storing.

*You can make these a little softer by rolling your dough thicker and baking for 8 minutes. For crisper cookies, roll your dough thin and bake slightly longer.

*I've never iced cookies, but I'm sure it would work fine on these. It would probably be easier on thicker, softer cookies than the thinner, crisper ones.

*You don't need to grease your cookie sheet since there's a good bit of butter in the dough. Just don't let the cookies cool to the pan or they will stick.

Homemade Pasta Sauce

2011-07-16T13:38:00.002-05:00

I learned how to make this when I read How to Cook Without a Book by Pam Anderson (no, that's not Pamela Anderson...) several months ago. After I read the recipe, I realized that's basically what I did with store-bought sauce. I never used it straight from the jar; I always doctored it up. I also realized it's cheaper to buy crushed tomatoes and tweak it than to buy name-brand sauce and tweak it, too.

I do adjust it according to what ingredients I have on hand, but it's basically the same.

Meat Sauce
1 medium onion, diced
1 small bell pepper, diced, optional
1 lb. ground beef or Italian sausage (removed from casings)
1 28-oz. can crushed tomatoes
3 cloves garlic, pressed
8 oz. fresh mushrooms, sliced or quartered, optional
Italian seasoning to taste
* brown sugar to taste, optional
salt and pepper

Brown onion, bell pepper, and meat in large saucepan until cooked through. Drain grease, but leave some in the pan - say whatever sticks to the bottom and sides. (You need some fat or your sauce will have a bland, tomatoey taste.)

Return meat mixture to pan and add crushed tomatoes, garlic, mushrooms, and seasonings.

* Add brown sugar to taste. (Since we like a sweet sauce, I usually add a small handful, let it simmer a few minutes, then taste to see if I need more. If you're using Italian sausage in your sauce, don't add as much brown sugar since the sausage adds some sweetness. If you like a zestier sauce, omit the brown sugar.)

Simmer 20 minutes, stirring occasionally. Serve over hot pasta.

Meatless Sauce
1 Tbsp. olive oil
1 medium onion, diced
1 small bell pepper, diced, optional
1 28-oz. can crushed tomatoes
3 cloves garlic, pressed
8 oz. fresh mushrooms, sliced or quartered, optional
Italian seasoning to taste
* brown sugar to taste, optional
salt and pepper

Saute onion and pepper in oil for 2-3 minutes. Add crushed tomatoes, garlic, mushrooms, seasonings, and brown sugar (optional). Simmer 20 minutes, stirring occasionally. Serve over hot pasta.

** If you like a spicier sauce, you can add 1/4 tsp. (or more, depending on taste) of red pepper flakes.

Cherry Limeade

2011-06-25T21:01:00.002-05:00

One year for Teacher Appreciation Week, when I was teaching middle school at Trinity Heights Christian Academy, one of the moms made us the best cherry limeade I've ever had! I've made it several times since then and it's always been a big hit.

1 can frozen limeade concentrate
1 liter of Sprite
1/4 c. maraschino cherry juice
maraschino cherries (preferably with stems)
1 lime, sliced

Combine limeade concentrate with Sprite, following amount directed on can, and cherry juice. Mix well.

Serve over ice (crushed is great!) with one or two cherries and a slice of lime.

*If you like Sonic's cherry limeade, you'll LOVE this one! It's not as syrupy sweet and has a good kick to it.

Dessert Quesadillas

2011-06-21T10:30:00.004-05:00

Following a basic technique, you can make all sorts of delicious dessert quesadillas. So far, we've made some with pear preserves and with cream cheese and cinnamon apples (my favorite so far!).

flour tortillas
olive oil or butter
filling combinations: fruit and cream cheese, fruit and nutella, nutella and cream cheese, peanut butter with honey and bananas, etc.
complimentary toppings: chocolate syrup, cinnamon apple drippings, powdered sugar, cinnamon sugar, etc.

Heat skillet over medium heat. Spray lightly with olive oil or melt a little butter to prevent sticking.

Spread cream cheese, nutella, or peanut butter on one side of tortilla. Place other side down in the skillet. Add fillings to half the tortilla, then fold over with a spatula. Let brown lightly, then flip to the other side to brown. Remove from skillet and add desired topping(s). Serve hot. (Some combinations go well with ice cream.)

Filling/topping suggestions (though the possibilities are endless...):
* cinnamon apples with cream cheese/cinnamon sugar and cinnamon apple drippings
* peanut butter and honey with bananas (cream cheese optional)/honey and powdered sugar
* bananas with nutella/chocolate syrup
* strawberries with cream cheese/powdered sugar
* peaches with cream cheese/powdered sugar
* blueberries with cream cheese/powdered sugar
* strawberries and bananas with nutella/chocolate syrup
* nutella with chopped almonds or pecans and coconut/chocolate syrup

If you don't want to use fresh fruit, you can cook some down with a little sugar and butter to make a pie-like filling for them.

Baklava

2011-06-21T10:09:00.002-05:00

A Greek friend of mine had her sister teach a group of us how to make baklava. It's not too hard a process, just a long one, but the end result is well worth the time!

1 lb. pecans, walnuts, almonds, or pistachios, finely chopped
1/2 c. sugar
2 tsp. cinnamon
1 lb. phyllo dough
1 lb. butter, melted

syrup:
3 c. sugar
1 1/2 c. water
1/2 lemon, juiced
1 c. honey

Combine the chopped nuts with the 1/2 c. sugar and the cinnamon; set aside.

Open box of phyllo, placing the thin dough sheets on a sheet of parchment or wax paper. Cover the dough with another sheet of wax paper, and cover that with a damp towel to keep the dough moist.

Line the bottom of a buttered 9x12 pan with 10-12 sheets of phyllo, brushing each sheet with melted butter as you go.

Sprinkle the top of the 10-12 sheets with a thin layer of the nut mixture.

Cover with 3 more phyllo sheets, brushing each sheet with melted butter; sprinkle with more nut mixture. Repeat once more, making a total of 3 nut mixture layers.

Cover with remaining phyllo, brushing each sheet with butter.

Chill for 25 minutes; make syrup: Combine 3 c. sugar, water, and lemon juice in medium saucepan. Boil for 10 minutes. Slowly add honey and simmer an additional 5 minutes. Let cool completely while baklava bakes. (*The syrup must be cool when you pour it over the hot baklava.)

Cut the uncooked pastry into small diamond shapes by cutting lengthwise strips, then diagonal strips. Brush with melted butter.

Bake at 325 degrees for about an hour and a half, or until slightly browned.

Remove from oven, recut along original cut marks, then slowly pour syrup over the hot baklava until it is completely absorbed. You may not need all the syrup.

Cool baklava completely before serving.

Since the baklava is preserved with honey, it will last at room temperature in a tightly closed container for several days, but it's best to refrigerate unused portions. Baklava can be refrigerated for several weeks.

Optional: Whole cloves can be stuck into each diamond shape before baking. Be sure they are removed before serving.

Cheesy Serrano Sour Cream Sauce

2011-05-11T17:21:00.000-05:00

One of my neighbors gave me a paper sack with a few handfuls of serrano peppers inside. I'd never used them before, so I did a little research. On the Scoville Scale, serranos are about 5 times hotter than jalapenos. That had me a little concerned, but I was still game to try them. Since we have a good supply of Chicken Enchiladas in the freezer, I decided to bake some for supper and make a spicy cream sauce to top them. And so this sauce was made from my imagination.

2-3 serrano peppers, seeded and finely diced
†2/3 c. sour cream (full fat)
†2/3 c. shredded Mexican blend cheese

†Measurements are rough estimates. I "eyeballed" amounts.

Heat peppers and sour cream over low heat, stirring frequently. Once warm, stir in cheese, stirring frequently until melted. Top enchiladas with sauce and additional shredded cheese.

If you don't have serrano peppers, jalapenos will also work.

Sausage with Fried Cabbage and Onions

2011-04-25T19:35:00.005-05:00

1 pkg. link sausage (I like to use the John Morrell brand. It's skinless and very tender.)
1 medium onion
1 bag shredded coleslaw mix or 1 medium head cabbage, coarsely shredded
butter
salt and pepper to taste

Heat large skillet over medium heat.

Slice sausage in half lengthwise, then into 1/4-inch pieces. Cut onion into 1/4- to 1/2-inch wedges. Cook together in skillet until sausage begins to brown; add about 1 Tbsp. butter.

When onion begins to turn clear, add cabbage and salt and pepper. Add more butter as needed to keep food from burning. Saute 3 or 4 minutes or until cabbage cooks down and starts to turn clear.

Serve hot with cornbread.

Makes 4-6 servings.

Chicken Enchiladas

2011-04-14T21:14:00.003-05:00

4-5 chicken breasts, boiled and torn into bite-size pieces
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans sliced mushrooms
1 can chopped green chilies
1 16-oz. container sour cream
1 fresh jalapeno, seeded and diced
1 1/2 c. shredded sharp cheddar or Mexican blend cheese
25 small flour tortillas (or 15 large ones)

In a large bowl, combine chicken, soups, mushrooms, chilies, sour cream, jalapeno, and cheese. Mix well. Put about 2 Tbsp. filling (or more if using larger tortillas) on one side of tortilla, then roll. (Wrap individually in wax paper, then place in freezer bag to freeze.)

Bake at 350 degrees for 20 minutes if thawed, 35 minutes if frozen.

Top with sour cream and shredded cheese or salsa.

Makes about 20 enchiladas, depending on tortilla size and how much filling you use for each.

*Tip: Freeze your leftover chicken broth for use in other recipes. You can season your broth by cooking onion, pepper, and celery trimmings with your chicken. This is much healthier than store-bought broth, which tends to be high in sodium.

Potato Chip Chicken

2011-03-14T17:35:00.005-05:00

I found the original recipe in the Better Homes and Gardens cookbook I got when Billy and I got married in '92. I've since tweaked it to fit our preferences.

3-4 chicken breasts, cut into smaller pieces,
OR 6-8 chicken tenders
1 1/2 c. finely crushed potato chips in the flavor of your choice
1/2 c. milk

Preheat oven to 375 degrees.

Dip chicken pieces in milk, then coat with potato chips. Arrange pieces on baking sheet and bake for 20 minutes or until chicken is no longer pink.

*I've used barbecue chips, regular potato chips and added my own seasoning, and Sun Chips for coatings, and they've all been delicious. Doritos would work well, too.

Peperoncini Roast

2011-03-10T12:45:00.004-06:00

1 3-lb. round roast
1 medium onion, thinly sliced
1 16-oz. jar peperoncini peppers, with juice
2 pkgs. Good Seasonings Italian Dressing Mix
1/2 c. water

Trim roast as needed. Place in Crock Pot along with onion, peppers, dressing mix, and water. Add about 1/2 the peperoncini juice. Cook on HIGH for 6 hours or until roast shreds easily with fork.

Great complement to veggies and crusty bread! Also great on toasted hamburger buns with a slice of melted provolone cheese.

*Chuck roast can be used, but it typically has a large ribbon of fat running through the middle. It's hard work to cut it out; plus, that fat was included in the price. I like something a little leaner, though it may be a little pricier. In the end, I get more for my money.

*Adding too much of the peperoncini juice can make the roast too tangy. If spice is an issue, use half the peppers, less juice, and more water.

Roasted Cauliflower

2011-01-26T12:14:00.006-06:00

I fell in love with roasted cauliflower at Fadi's, a local Mediterranean restaurant. Not long ago, I found it on the buffet at Ali Baba, another Mediterranean eatery. It's better at the buffet because there I can eat my fill! :o)

1 head of cauliflower
3 Tbsp. olive oil
3/4 tsp. salt
1/4 tsp. pepper

Set oven rack to the middle position and preheat oven to 425 degrees.

Cut cauliflower into 1 1/2-inch size florets; rinse well. Dry with a kitchen towel to absorb moisture; water will keep the cauliflower from browning.

Toss cauliflower florets in a medium bowl with olive oil, salt, and pepper, mixing well.

Pour onto a baking sheet and spread evenly. Bake about 20-30 minutes, stirring occasionally to ensure even browning. Brown until deep golden spots appear.

*For some extra flavor, try snipping about 7-8 fresh sage leaves into tiny pieces and tossing in with the cauliflower before roasting. Delicious!

Granola

2011-01-11T12:22:00.004-06:00

1 1/4 c. nuts (pecans, walnuts, peanuts), broken pieces
3 c. rolled oats
1/2 c. unsweetened shredded coconut
1/2 c. almonds, halves or slivers
1/4 c. sunflower seeds

1/3 c. canola oil
1/4 c. real maple syrup
1/4 c. honey

1/2 cup raisins, dried cranberries, or other dried fruit (optional)

Adjust oven rack to center position and heat oven to 325 degrees.

Mix oats, nuts, seeds, and coconut together in large bowl.

Heat maple syrup, honey, and oil in small saucepan, whisking occasionally until warm.

Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.

Bake, stirring and respreading mixture into an even layer every 5-10 minutes, until granola is golden brown. Immediately turn granola onto another jelly roll pan to stop cooking process.

Stir in dried fruit if desired, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.

*You can use whatever combination of nuts and seeds you like: pecans, walnuts, cashews, peanuts, almonds, sunflower seeds, pepitas, sesame seeds, etc. Just try to keep the amount of dry ingredients to 5 1/2 c. or the syrup mixture won't provide a good coverage.

*I like to mix 1/4 c. granola with 1 heaping Tbsp. of plain, nonfat yogurt for breakfast.

Black Bean Quesadillas

2011-01-10T20:16:00.004-06:00

I started making quesadillas in college after I heard an El Chico commercial on the radio explain how they make theirs. I like mine better. :o)

10 taco-size flour tortillas
butter or margarine
Mexican blend shredded cheese
garlic powder
1 can black beans, rinsed and drained
1 can Mexicorn, drained
1 can black olives, rinsed, drained, and sliced
green onions, thinly sliced
tomato, diced
jalapenos, seeded and diced

Butter one side of tortilla and place butter side down into medium-hot skillet.
Sprinkle cheese and a little garlic powder on one half; top with desired fillings. (Be sure you don't put too much for your filling or everything will fall out!)
Top with a little more cheese, then fold the empty half over.
Flip quesadilla to other side and grill until lightly browned.
Cut into two or three wedges and serve hot with salsa, sour cream, and guacamole.

*To cut fat and calories, lightly spray hot skillet with olive oil in place of buttering the tortilla. Also, use less cheese.

*Add cooked, seasoned chicken or steak strips for meat quesadillas. Use desired fillings.

Chicken Pot Pie

2010-11-15T18:06:00.003-06:00

I originally found this recipe on All Recipes, but I've since tweaked it to make it my own. It's really quick and easy! I make mine family-sized, but you can easily cut the recipe in half.

1 refrigerated pie crust
2 12-oz. bags frozen mixed vegetables
3 cups chicken, cooked and cut into bite-size pieces
2 cans cream of chicken soup
1 c. milk
seasoning to taste (I use Tony Chachere's. Surprise!)

Preheat oven to 350 degrees.

Cook vegetables according to package directions. In large bowl, combine cooked vegetables, chicken, soup, milk, and seasoning.

Roll out crust onto wax paper. Place baking dish upside down onto crust and make an impression of it. Cut around the edge of the impression for a well-fitted top crust.

Pour chicken/vegetable mixture into baking dish; top with crust. Cut a few vent holes into the top.

Bake uncovered for 30 minutes or until crust is golden brown. Serve hot.

Tips:
*I boil my chicken with trimmings from onion, bell pepper, and celery. After the broth has cooled, I freeze it for later use. It's healthier than prepackaged broth.

*I don't like a bottom crust in this because it tends to be gummy. If you prefer a bottom crust, line your baking dish with one pie crust, prebake according to package directions, then fill with chicken mixture and top with remaining crust. Or you can purchase the frozen pie crusts in the pan and use those.

*For a prettier top crust, brush with melted butter before baking.

Baked Rotini

2010-09-16T11:08:00.002-05:00

1 pkg. rotini
1 pkg. ground beef
1 onion, diced
1 jar pasta sauce
1 pkg. fresh mushrooms, quartered
1 can black olives, drained and halved
2 cloves garlic, pressed
Italian seasoning, to taste
brown sugar, to taste
mozzarella cheese, shredded

Cook pasts as directed on package. Brown beef and onions; drain.

In a large saucepan, combine beef and onions, sauce, mushrooms, olives, garlic, and Italian seasoning. Heat thoroughly. Add brown sugar by small handfuls until desired flavor is reached. (If you prefer a less sweet sauce, omit brown sugar.) Simmer 10 minutes.

Preheat oven to 350 degrees. Add pasta to sauce and mix well. Pour into a large casserole dish and top with cheese. Bake 15-20 minutes, or until cheese is melted. Serve hot.

A fresh garden salad or Caesar salad is a perfect pairing!

Vegetable Soup

2010-09-16T10:28:00.004-05:00

2 8-oz. cans tomato sauce
2 cans whole kernel corn, with liquid
2 cans sliced carrots, with liquid
2 cans potatoes, with liquid, cut into bite-size pieces
2 cans green beans, with liquid
salt and pepper to taste

Bring all ingredients to a slow boil in a large soup pot; simmer 10-15 minutes.

*I usually brown a pound of ground beef and add for some protein and a little extra flavor.

*Feel free to use fewer cans of vegetables or to add cans of different vegetables to suit your family's preferences. Be sure you always include the liquid from the can or add an equivalent amount of water to keep plenty of broth in the soup.

*You can use fresh vegetables instead of canned ones, but cooking time will need to be increased until vegetables are tender.

*Fresh, hot cornbread is a perfect complement.

Jambalaya

2010-06-07T17:30:00.003-05:00

2 chicken breasts, cooked and cut into bite-size pieces
1 lb. link sausage, sliced, browned, and drained
1 medium bell pepper, diced
1 medium onion, diced
1 clove garlic, pressed
3 c. water
1 8-oz. can tomato sauce
1 c. uncooked long-grain rice
1 Tbsp. dried parsley flakes
1 bay leaf
2 tsp. beef bouillon granules
1/4 tsp. ground thyme
1/4 tsp. crushed red pepper
salt & pepper to taste

Cook chicken. Saute bell pepper, onions, and garlic with sausage until sausage is browned; drain.

In large skillet, bring water, tomato sauce, rice, and seasonings to a boil. Stir in chicken and sausage with peppers and onions. Cover, reduce heat, and simmer for 20-25 minutes or until rice is tender. Stir occasionally. Remove and discard bay leaf.

*Note: To adjust the level of spiciness, increase or decrease the amount of crushed red pepper to suit your taste. Remember though, it's better to be a little bland than too hot. You can always add a little Tabasco sauce. :o)

*For a different flavor, substitute 2-3 cups of seafood for the chicken and sausage.

Chicken Artichoke Dip

2010-05-29T17:06:00.002-05:00

2 chicken breasts, cooked and chopped
1 c. mayonnaise
1 c. grated Parmesan cheese
1 can artichoke hearts (not marinated), drained and chopped
1 clove garlic, pressed
fresh jalapeno, to taste
paprika

Combine first six ingredients; put into microwave-safe bowl. Dust with paprika. Microwave on HIGH 4-5 minutes or until bubbly and heated through. Serve with toasted French bread slices, tortilla chips, or crackers.

*This can also be baked in a 350 degree oven for 20 minutes.

*Good hot or cold; also great as a sandwich spread.

Chicken Spaghetti

2010-05-24T20:08:00.003-05:00

3-4 chicken breasts, cooked and cut/torn into bite sized pieces
*chicken broth
1 pkg. spaghetti
1 rib celery, chopped
1 medium onion, chopped
1 small bell pepper, chopped
olive oil
salt & pepper
1 8-oz. pkg. fresh mushrooms, washed and sliced
1 8-oz. container light sour cream
1 can cream of mushroom soup
1 can cream of celery soup

Boil chicken; reserve broth. (*Add celery, onion, and bell pepper trimmings to water to flavor broth.)

While chicken is cooking, chop celery, onions, and bell pepper; slice mushrooms. Saute in olive oil until tender.

Remove chicken from broth; skim out trimmings. Cook spaghetti in broth according to package directions.

While spaghetti is cooking, cut up chicken. In a large bowl, mix sour cream, soups, seasonings, sauteed vegetables and chicken. Drain pasta; add to bowl and mix well.

This makes A LOT of chicken spaghetti, so be prepared to have leftovers - or invite someone over for dinner!

Mandarin Chicken Salad

2010-04-29T20:42:00.004-05:00

3 c. fresh spinach leaves
1/4 c. slivered almonds
1/3 c. red bell pepper, diced
1/4 c. red onion, diced
1 11-oz. can mandarin oranges, drained
3 seasoned, grilled chicken breasts, cubed
1/2 c. Asian salad dressing

In a large bowl, gently mix spinach, almonds, bell pepper, onion, and oranges.

In a separate bowl, combine chicken and salad dressing. Pour over salad mixture and gently toss.

Cranberry Walnut Bread

2010-04-29T16:44:00.004-05:00

When I'm ready for some Jacked-Up Turkey Sandwiches, I make a loaf of this delicious bread in my bread machine. Make the necessary adjustments for making some to bake in the oven.

8 1/2 oz. warm water (1 c. + 1 Tbsp.)
2 1/2 c. bread flour
2 Tbsp. dry milk
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
2 Tbsp. butter or margarine
1 1/2 tsp. bread machine/fast rise yeast (or 2 tsp. active dry yeast)
3/4 c. dried cranberries
1/2 c. chopped walnuts

Add warm water to pan. Add bread flour, dry milk, sugar, salt, and cinnamon to pan; tap to settle dry ingredients. Place butter into corners of pan. Make a well in the center of the dry ingredients and add yeast. Lock pan into bread maker and being mixing.

When alert sounds, add cranberries and walnuts.

When done, remove bread from pan and cool on rack. Slice after cooling.

Jacked-Up Turkey Sandwich

2010-04-29T16:34:00.004-05:00

My friend Cheri makes this delicious sandwich in her restaurant (PawPaw's Sweet Shop and Cafe, downtown Garland). I've come up with my own version of it.

1 slice cranberry walnut bread, cut in half
fat free cream cheese
Granny Smith apple slices (thin)
fresh spinach
deli-sliced turkey

*I bet this would be wonderful at Thanksgiving with some leftover turkey...!

Spanish Rice

2010-04-24T14:00:00.003-05:00

Billy's mom gave me this recipe several years ago.

1 c. rice, uncooked
2 Tbsp. cooking oil
1/3 c. diced onion
1/4 c. diced bell pepper
1 can chicken broth
3 Tbsp. tomato sauce
2-3 cloves garlic, crushed
salt, pepper, and ground cumin to taste

Brown rice in oil. Add onion and pepper; saute until soft. Add chicken broth, tomato sauce, and seasonings (to taste). Cover and simmer until rice has soaked up liquid and is fluffy.

*Note: Minute Rice works fine and shortens the cooking time considerably. Also, I use my own frozen chicken broth, which I freeze in 2-cup containers. I don't know how that measures to a can.

Garlic Butter Shrimp II

2010-04-08T21:09:00.002-05:00

40-50 medium shrimp*, peeled and deveined
1 stick butter
3-4 cloves garlic, pressed
1 medium onion, chopped
8 oz. mushrooms, sliced or quartered
1/2 c. frozen chopped spinach
1 pkg. pasta, your choice of size/shape
Parmesan cheese
cracked pepper, to taste

Prep onion, mushrooms, and shrimp.

Melt butter in skillet over medium heat; add onion and garlic and saute until clear. Reduce heat to medium-low. Add mushrooms and saute. Add spinach and cook until heated through; add shrimp and heat for about 2 minutes.

Cover and remove from heat for 5 minutes for shrimp to warm throughout. Serve over your choice of pasta; top with freshly grated Parmesan cheese and cracked black pepper.

*The shrimp I use is already cooked and frozen - and I wait to buy it until it's on sale. (Brookshire's Food Club brand is the best I've found.) I just thaw it out, then toss it in the skillet a few minutes before cooking is finished.

Applesauce Meatloaf

2010-02-17T20:50:00.004-06:00

The name doesn't sound that great, but this is the best meatloaf recipe I've tasted. Being a First Place weight loss recipe makes it even better!

2 lbs. lean ground meat (Beef or turkey would be good.)
1 c. unsweetened applesauce
1 onion, finely diced
1 bell pepper, finely diced
6 slices whole grain bread, crumbled
1 egg
2 tsp. salt
pepper to taste
1/2 c. tomato sauce, optional

Preheat oven to 350 degrees.

Combine all ingredients, kneading mixture with hands until well blended. Pack into loaf pan and top with tomato sauce, if desired. Bake for 2 hours.

*If you don't have whole grain bread, you can substitute an equivalent amount of crumbled whole wheat crackers.

*If you're pressed for time, you can pack the meat mixture into a 9x9 baking pan and bake for 1 hour and 15 minutes.

*For a slow cooker, pack meat mixture into the bottom of the pot, cover, and cook on HIGH for one hour. Reduce heat to LOW and cook for another 6-8 hours. Lift from pot, slice, and serve.

Salsa

2010-01-18T17:24:00.003-06:00

I got this recipe from a coworker nearly 20 years ago. It's always a hit, and you can adjust the heat level to suit your taste.

1 (14.5 oz.) can whole tomatoes
1 can chunky Ro-Tel tomatoes
3/4 tsp. onion flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1 Tbsp. vinegar
1 Tbsp. vegetable oil
5-7 jalapeno slices

Put all ingredients into blender and mix until desired consistency. Chill.

*You can substitute 1/2 tsp. garlic salt for the salt and garlic powder.

*I prefer adding fresh jalapeno slices instead of the pickled ones, but either work fine. For a mild salsa, add 3 or 4 slices; for medium, 5 or 6 slices; for hot, 7 or 8 slices.

Better Broccoli Cheese Soup

2010-01-11T20:24:00.002-06:00

*This is the second broccoli cheese soup recipe on this blog. The first one has a sweet flavor; I prefer this more savory one.

3 (10 oz.) pkgs. frozen chopped broccoli
3 (14.5 oz) cans chicken broth
6 Tbsp. margarine
1 onion, chopped
1/2 c. all purpose flour
2 c. milk
1 1/2 lb. Velveeta, cubed
pepper to taste

In a large pot over medium heat, simmer broccoli for 15 minutes.
*
In a large skillet, melt butter over medium heat. Add onions and saute until clear.

Add flour to the sauteed onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well.

Add cheese, stirring until melted. Be sure not to bring soup to a boil or the cheese will break down.

Season to taste. Serve hot.

*Note: You can substitute broccoli florets for the chopped broccoli if you like large pieces in your soup.

If you like your soup thinner, add about a cup of water to the broth/broccoli mixture. You can skip the broth and use only water, but the broth adds a richer flavor to the soup.

Pizza Dough

2010-01-11T20:15:00.002-06:00

*This recipe is from my bread machine cookbook.

3/4 c. warm water
2 Tbsp. vegetable oil
2 c. all purpose or bread flour
1/2 tsp. sugar
1/2 tsp. salt
1 Tbsp. grated Parmesan cheese
1 1/2 tsp. Italian seasoning
1 1/2 tsp. bread machine/fast rise yeast

Add water and oil to pan. Add flour, sugar, salt, cheese, and seasoning to pan; tap to settle ingredients, then level and push some into corners. Make a well in the center of the dry ingredients and add yeast.

Lock pan into bread maker and set controls for DOUGH.

When done, remove dough from pan and place onto floured surface. Knead about 1 minute, then let rest for 15 minutes.

Roll dough out to fit 12- to 15-inch pizza pan. Press dough onto greased pizza pan, forming an edge. Let rise in warm, draft-free place for 20-25 minutes.

Prebake crust for 8 minutes at 425 degrees. Top with sauce, cheese, and toppings, then return to oven and bake for additional 8 minutes.

Recipe can be doubled for two pizzas.

Firecrackers

2010-01-04T13:34:00.002-06:00

These are great for holiday parties, hence the name.

1 box saltines
1 1/4 c. canola oil
1 pkg. dry Ranch dressing mix
2-3 Tbsp. crushed red pepper flakes, per your taste

Place crackers in large bowl with a lid that seals well.

Mix oil, Ranch mix, and pepper in 2-cup measuring cup and pour over crackers. Seal with lid. Turn bowl over every 5-10 minutes for one hour, then remove from seasoning mix.

Store in covered container.

Italian Herb Bread

2009-11-24T16:25:00.003-06:00

This recipe is from a bread machine cookbook.

8 1/2 oz. warm water
2 3/4 c. bread flour
1 Tbsp. dry milk
1 Tbsp. sugar
1 1/2 tsp. salt
2 Tbsp. grated Parmesan cheese
2 tsp. Italian seasoning
2 Tbsp. butter or margarine
1 tsp. bread machine/fast rise yeast

Add water to pan. Add flour, dry milk, sugar, salt, cheese, and seasoning to pan; tap to settle. Place cut pieces of butter in corners of pan. Make a well in the center of the dry ingredients and add yeast. Program machine for BASIC/SPECIALTY.

*I haven't tried making just the dough in the bread machine then baking it in the oven, so I'm not comfortable giving any suggestions on how to do that.

*Makes a great panini! Brush slices of bread with butter or light olive oil and put in skillet. Fill with mozzarella cheese, portobello mushrooms, fresh basil, tomato slices - whatever sounds good - and brown on both sides of sandwich. Press down while grilling with a grill press or a heavy skillet.

Breakfast Pizza

2009-10-26T19:36:00.002-05:00

Crust:
1 pkg. (22-24 oz.) hash brown patties, thawed
1 egg, beaten
salt & pepper to taste

Topping:
1 pkg. sausage gravy, prepared according to package directions
1 lb. ground pork sausage, browned and drained
8 eggs, scrambled and seasoned to taste
1 1/2 c. shredded cheese (your choice)

Preheat oven to 400 degrees.

In large bowl, break hash brown patties into small pieces. Add egg, salt, and pepper; mix well. Press into large rectangular dish and flatten evenly. Bake 20 minutes.

Top baked hash brown crust with gravy, sausage, eggs, and cheese; bake additional 8-10 minutes. Serve immediately.

Optional toppings: bacon, ham, green onions, onion, bell pepper, fresh mushrooms, etc. Add whatever you like! You can also top individual servings with salsa and/or sour cream.

Yields 8-10 servings.

Chicken Caesar Salad Pizza

2009-10-21T19:39:00.003-05:00

1 pkg. pizza crust mix
3 c. thinly sliced romaine lettuce
2 c. diced cooked chicken
1/2 c. sliced black olives
1/4 c. freshly grated Parmesan cheese
1/2 c. light creamy Caesar salad dressing
1 clove garlic, pressed

Mix pizza dough and bake crust completely as directed on package.

In large bowl, combine lettuce, chicken, and olives.

In small bowl, mix together salad dressing, Parmesan cheese, and garlic. Brush half of mixture over crust; pour the rest over the salad mixture and toss.

Top crust with salad mixture, slice, and serve.

Yields 4 servings.

Cheese Bread

2009-10-09T11:25:00.004-05:00

*This is a recipe for bread machines.

1/2 c. warm water
1 large egg
2 c. bread flour
1 tsp. salt
2 tsp. sugar
1 Tbsp. butter or margarine
1 tsp. bread machine/fast-rise yeast
1/2 c. shredded sharp cheddar cheese, frozen

Add water and egg to bread pan.

Add bread flour, salt, and sugar to pan. Tap pan to settle dry ingredients, the level ingredients, pushing some of the mixture into corners. Cut butter into four pieces and place into corners of pan.

Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for BASIC/SPECIALTY and desired bread color; press start. When alerted, add frozen cheese to dough.

When done, remove from pan and cool 15 minutes before slicing.

Makes a 1 lb. loaf.

Baked Potato Soup

2009-10-09T09:10:00.005-05:00

*This is a modified Pampered Chef recipe from the Main Dishes cookbook.

4 medium or 3 large baked potatoes
4 slices bacon
1/2 c. celery, chopped
1/2 c. green onions, thinly sliced
2 c. chicken broth
1 1/2 c. milk
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. ground black pepper
other seasonings as needed (I use Tony Chachere's Creole Seasoning.)
1 c. sour cream*
shredded cheddar cheese

Remove skins from baked potatoes and break apart into bite-size chunks, reserving 1/2 of one potato to mash; set aside.

In 4-quart soup pot, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Leave drippings in pot; add chicken broth, milk, potatoes, celery, onions, garlic, salt, and pepper. Bring to a boil. Reduce heat and simmer 10 minutes.

Turn off heat and add sour cream and bacon. Stir into soup until sour cream has melted. Ladle into bowls and top individual servings with cheese, if desired.

Makes 4-6 servings.

*You can add light sour cream, but it doesn't melt into the soup well and it changes the flavor and the consistency. Full fat sour cream adds a much smoother flavor, and you're not really getting all that fat since it's distributed throughout the whole pot of soup.

Note: You can stretch leftovers by adding another baked potato, milk, water, garlic, and seasoning. Just add ingredients to suit your taste and desired consistency.

Homemade Brownies

2009-05-19T15:22:00.003-05:00

1/2 c. (1 stick) softened butter or margarine
1 1/4 c. sugar
2 eggs
1 tsp. vanilla extract*
3/4 c. flour
1/4 tsp. salt
1/4 c. cocoa
1/2 c. nuts (optional)

Preheat oven to 350 degrees.

Cream butter and sugar until smooth. Add eggs and vanilla; mix well. Stir in flour, salt, cocoa, and nuts, and mix until ingredients are completely blended.

Pour into greased 9x9 or 8x8 baking pan. Bake 20-25 minutes or until brownies test for doneness.

*You can substitute other flavorings for the vanilla: almond, coconut, etc.

**You can add 1/2 c. chocolate chips instead of nuts for a little extra chocolatey-ness.

Baked Potato Casserole

2009-05-19T10:40:00.005-05:00

Aunt Susie usually makes this every year for the family Fourth of July gathering. I love it and can't get enough, so I got her recipe. Now I can make it whenever I want!

8 medium potatoes
1 c. sharp cheddar cheese, grated
1 c. green onions, sliced
1 stick butter, melted
1 16-oz. container light sour cream
seasoning to taste - I use Tony Chachere's Creole Seasoning
crumbled bacon, optional (Use however much you want.)

Boil potatoes in skins; refrigerate overnight. Peel and chop coarsely.

Mix well with remaining ingredients and bake at 325 degrees for 25 minutes. You could also put in a microwave-safe dish and cook on HIGH for 12-15 minutes.

Tuscan Sausage Pasta

2009-03-25T20:00:00.006-05:00

5 links Italian sausage, medium or spicy
1 pkg. fresh mushrooms, sliced
1 can black olives, drained and halved
1 can diced Italian tomatoes (with basil, oregano, and garlic)
4 c. fresh baby spinach leaves
bowtie or other pasta
shredded Italian blend cheese

Cook pasta according to package directions; drain and set aside.

Remove sausage from casings and brown. Drain well and return to skillet. Add mushrooms, olives, and tomatoes, cooking until mushrooms are tender. Add spinach and cook just until wilted. Pour over pasta and serve immediately. Top individual servings with cheese.

Serves 8.

Garlic Cheese Biscuits

2009-03-25T19:51:00.004-05:00

(See photo below with Garlic Butter Shrimp recipe.)

2 c. Bisquick
2/3 c. milk
1/2 c. cheddar cheese, shredded
1/4 c. butter, melted
1/4 tsp. garlic powder
generous dash of Italian seasoning

Preheat oven to 450 degrees.

Mix together Bisquick, milk, and cheese; dough will be sticky. Drop by heaping spoonfuls onto baking stone or greased baking sheet.

In small bowl, mix butter, garlic powder, and Italian seasoning. Generously brush tops of unbaked biscuits.

Bake 10-12 minutes, or until biscuits are golden brown.

Serves 8.

Garlic Butter Shrimp

2009-03-25T18:57:00.008-05:00

served with Garlic Cheese Biscuits, similar to those served at Red Lobster

40-50 medium shrimp
1 stick butter
3 cloves garlic, pressed
1 medium onion, chopped
cracked pepper, to taste

Peel and de-vein shrimp; chop onion and set aside.

In large skillet, melt butter; saute garlic and onions until clear. Add shrimp and cook until pink, stirring occasionally. Top with fresh cracked pepper. Serve over angel hair or other pasta.

Serves 6.

Tip: To save time and money, I purchased boiled shrimp rings at a buy one/get one free sale at my local grocery store and froze them until ready to use. I thawed one tray, took off the tails, and added the shrimp to the skillet just long enough to heat throughout. The whole meal was ready to eat in just under half an hour!

Chocolate Lava Cake

2009-03-25T18:09:00.004-05:00

This microwave cake is quick, easy, and delicious - and it's good left over!

1 pkg. chocolate cake mix + ingredients listed on box for cake
1 can chocolate frosting

Mix cake as directed on box. Pour into 4-quart microwave-safe glass measuring cup. (The Pampered Chef's Classic Batter Bowl is great for this!)

Drop 5 scoops of icing on top of batter. Do NOT mix in.

Microwave on HIGH, uncovered, for 9 minutes (longer if you have a smaller-watt microwave).

Remove from microwave and turn out onto cake plate or large platter. Cake and measuring cup will be extremely hot, so use caution!

Slice and serve with ice cream.

Serves 12.

Note: I tried this with a yellow cake and a different flavor of frosting, but it wasn't as good - and it looked even worse. The dark color of the chocolate hides the cake's "ugliness".

Jambalaya

2009-03-25T17:51:00.008-05:00

A friend of mine gave me a homemade dry mix and instructions (from Southern Living, I believe) as a secret pal gift a few years ago. It tastes great! If you want to make it more "authentic" with veggies instead of seasonings, just make substitutions.

Dry mix:
1 c. uncooked long-grain rice
1 Tbsp. minced onion
1 Tbsp. green pepper flakes
1 Tbsp. dried parsley flakes
1 bay leaf
2 tsp. beef bouillon granules
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/8 - 1/4 tsp. crushed red pepper, depending on your personal preference

Remainder of recipe:
3 c. water
1 8-oz. can tomato sauce
1 c. cooked chicken, chopped
1 c. cooked ham or smoked sausage, diced

Bring mix, water, and tomato sauce to a boil in a large covered skillet; stir in meat.

Cover, reduce heat, and simmer 20-25 minutes or until rice is tender.

Remove and discard bay leaf.

Serves 8.

Note: If you use brown rice, your cooking time will need to be extended to 45-60 minutes, depending on the package instructions. Also, add one additional cup of water to keep jambalaya from sticking.

Red Beans & Rice

2009-01-20T14:57:00.010-06:00

This is an all-day Crock Pot dish. There's a lot of prep to it, but it's the best homemade red beans & rice I've ever eaten.

1 lb. small red beans - rinsed, soaked overnight, and drained
1 lb. thick-cut ham, diced
1 lb. link sausage - quartered, sliced, browned, and drained
3 cloves garlic, pressed
1 1/2 c. onion, chopped
3/4 c. green onion, sliced
1 1/2 c. celery, chopped
2/3 c. bell pepper, chopped
2 bay leaves
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1 1/2 tsp. salt
3 c. water

Add all ingredients to Crock Pot. Cook on HIGH 2 hours, then reduce heat to LOW for the rest of the day - or until beans are tender. (If you get a late start on it, leave it on HIGH all day.) Stir occasionally.

Optional: Remove 1/2 to 1 cup (or more, depending on personal preference) of beans and blend; add back to Crock Pot and stir in for creaminess.

Serve over rice. Cornbread makes a great side!

Lasagna

2008-10-31T15:21:00.007-05:00

1 pkg. oven-ready lasagna noodles
1 lg. jar Prego pasta sauce
2 cloves garlic, pressed
1 lb. Italian sausage
1 lb. ground beef
1 pkg. sliced fresh mushrooms
1 16-oz. container ricotta cheese
1 egg
2 pkgs. Italian blend shredded cheese
additional seasonings, per your taste
(*I add onion flakes, Italian seasoning, and brown sugar.)

Remove sausage from casings and put into a large skillet with ground beef. Brown well and drain.

In large saucepan, heat pasta sauce, garlic, seasonings, mushrooms, and meat. Simmer 10-15 minutes.

In small bowl, mix ricotta cheese and egg.

Preheat oven to 400 degrees. In 9x13 baking dish, put a layer of sauce and a layer of pasta. Spread the ricotta cheese mixture over the pasta, then top with shredded cheese. Repeat layers two more times, ending with cheese.

Cover with a double layer of foil and bake 45 minutes. Remove foil and bake additional 5-10 minutes. Let stand 10 minutes, then serve.

Serves 12.

Sweet Potato Pie

2008-10-14T14:33:00.007-05:00

2 c. cooked, mashed sweet potatoes
1 stick of butter, softened
2 eggs, separated
1 c. packed brown sugar
1/4 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. evaporated milk
1/4 c. white sugar
1 9-inch unbaked pie crust

Preheat oven to 400 degrees.

In large mixing bowl, combine sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg, and evaporated milk. Mix well.

Beat egg whites until stiff peaks form; add 1/4 c. sugar and fold into sweet potato mixture.

Pour into pie shell and bake for 10 minutes. Reduce heat and bake at 350 degrees for 30 minutes or until firm.

*You can substitute 1 1/2 tsp. pumpkin pie spice for the ginger, cinnamon, and nutmeg.

**This makes a thick custard-type pie that doesn't have quite the same texture as a typical sweet potato or pumpkin pie.

Chicken & Dumplings

2008-10-11T15:15:00.004-05:00

3 large chicken breasts
3-4 quarts water
2 cans cream of chicken soup
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
1 pkg. flour tortillas, cut into 2-inch squares (approximately)
season to taste (I use Tony Chachere's Creole Seasoning.)

Boil chicken in water. (Add celery and onion trimmings to create a more flavorful broth.)

Remove chicken from broth and set aside to cool. Skim trimmings off broth. Stir in soup, celery, and onion. Bring to a boil, then reduce heat to simmer. Season to taste.

Cut or tear chicken into bite-size pieces and add to broth. Add tortilla pieces, a few at a time, pushing under broth to keep from sticking together.

Simmer 15 minutes, stirring occasionally.

*This would be great with leftover turkey, too!

Pineapple Angel Food Cake

2008-10-10T14:31:00.004-05:00

1 box of angel food cake mix
1 20-oz. can of crushed pineapple, undrained

Preheat oven to 350 degrees.

Pour dry cake mix and pineapple, with juice, into mixing bowl. Stir until well blended. Pour into ungreased 9x13 baking pan and bake for 35-40 minutes.

Let cool, then serve plain or with whipped topping.

*Another tasty option is to make it part of a low-fat sundae cake. Top individual slices with fresh sliced strawberries and bananas, chocolate chips, whipped cream, nuts, and maraschino cherries.

Yes, this cake is that easy - probably the easiest one you'll ever bake!

Creamy Tomato Basil Soup

2008-10-10T14:19:00.006-05:00

1 can tomato soup
1 can Italian-style diced tomatoes (with basil, garlic & oregano)
1/2 c. Half & Half

Pour soup and tomatoes into blender or food processor and blend until smooth; pour into saucepan. Add Half & Half, stirring well. Heat over medium heat until almost boiling, stirring occasionally to keep from sticking.

Makes 2-3 servings.

Thanks for the recipe, Tricia!

*I made a double recipe and had just enough left over for one small bowl of soup.

Chipotle Chicken Alfredo Pizza

2008-08-15T19:48:00.005-05:00

Ingredients not measured; make pizza to suit personal taste preferences.

pizza dough
alfredo sauce
shredded mozzarella cheese
shredded chicken seasoned with Pampered Chef® Chipotle Rub
sliced black olives

Preheat oven to 450 degrees. Roll out dough to about 15 inches; bake 8 minutes. Top with alfredo sauce, cheese, chicken, and olives. Bake additional 8 minutes or until crust begins to brown.

Note: My sister pointed out that most people don't mix black olives with Alfredo. Feel free to omit the olives and add more seasoned shredded chicken. Onion would be good, too.

Florentine Scrambled Eggs

2008-08-15T19:16:00.006-05:00

The original recipe, Florentine Scramble, is from Sandra Lee's Semi-Homemade Cooking Made Light cookbook. I made changes to suit the tastes of my family.

8 eggs
1 tsp. Italian Seasoning Mix (I use Pampered Chef's brand.)
1 Tbsp. fresh grated Parmesan cheese
1/3 c. frozen chopped spinach, cooked
1/4 c. red bell pepper, diced
olive oil

In small bowl, stir together eggs, seasoning, and cheese; set aside.

Squeeze excess water from spinach and put in microwave-safe bowl; stir in tomatoes. Cover and microwave on HIGH for 1 minute; set aside.

Heat medium skillet over medium heat until hot; spritz with olive oil. Scramble eggs until almost done; add spinach mixture. Fold until combined and eggs are just cooked.

Serve hot with buttered toast and fresh fruit.

Jerk Chicken with Pineapple Chutney

2008-07-03T17:23:00.006-05:00

8-10 chicken tenders, thawed
3 Tbsp. Pampered Chef® Jamaican Jerk Rub, divided
1 Tbsp. olive oil
1 can pineapple tidbits, drained
1 can black beans, rinsed and drained
1 medium red bell pepper, seeded and diced
1 large jalapeno pepper, seeded and diced

Heat oil in skillet. Sprinkle 2 Tbsp. rub evenly over both sides of chicken; cook until no longer pink, turning once.

In large bowl, combine pineapple, beans, and peppers; toss with 1 Tbsp. rub. Pour over chicken and cook 3-5 minutes or until hot throughout.

Serve immediately.

*This goes well served over a bed of brown rice, with a fresh green salad on the side.

Pineapple Upside-Down Cake

2008-07-03T08:00:00.004-05:00

This recipe is slightly varied from the Pampered Chef recipe found in the Delightful Desserts cookbook.

1/2 c. butter or margarine
1 c. packed brown sugar
1 20-oz. can pineapple slices, undrained
10 maraschino cherries, rinsed and patted dry
1/2 c. chopped pecans
1 pkg. pineapple cake mix
water
3 eggs
1/3 c. unsweetened applesauce

Preheat oven to 350 degrees. Melt butter in 12-inch skillet over low heat. Remove from heat; stir in brown sugar until well blended.

Drain pineapple; reserve juice and set aside. Arrange pineapple slices over sugar mixture; place a cherry in center of each slice. Sprinkle nuts over pineapple.

Add enough water to reserved pineapple juice to measure 1 1/3 cups liquid. Combine cake mix, liquid, eggs, and applesauce in large bowl and blend until smooth. Pour over fruit mixture in skillet.

Bake 30-35 minutes or until cake tests for doneness. Cool 5 minutes, then carefully loosen edge of cake and turn out onto large, heat-safe serving plate. Cool slightly; serve warm.

*I'm fairly certain I use more than 1/2 cup of pecans. I know I don't measure them; I just sprinkle them on until it looks good.

Tip: Substituting equal portions of unsweetened applesauce for oil produces a lower-fat cake that's just as moist.

Southwestern Cornbread Salad

2008-07-03T07:37:00.004-05:00

1 6-oz. pkg. Mexican cornbread mix
1 bottle Ranch salad dressing
1 small head lettuce, shredded
2 large tomatoes, chopped
1 15-oz. can black beans, drained
1 15-oz. can whole kernel corn with red and green peppers, drained
1 8-oz. pkg. shredded Mexican blend cheese
6 bacon slices, cooked and crumbled
5 green onions, chopped

Prepare cornbread as directed on package; cool and crumble. Set aside.

Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, cheese, bacon, and onions. Spoon dressing evenly over top. Repeat layers with remaining ingredients, and top again with dressing.

Serve immediately or cover and chill for a few hours.

*This salad presents beautifully in a trifle or other large glass bowl, but it tends to get soggy if left overnight. When I know the whole thing won't be eaten at one meal, I prepare each serving bowl separately, saving the leftover ingredients to make fresh salads the next day.

*The original recipe calls for Romaine lettuce, but I use whatever I have on hand. I love adding fresh spinach to it.

Spinach Fruit Salad

2008-04-25T18:25:00.006-05:00

1 bag baby spinach leaves
1 pint strawberries, washed, cored, and sliced
1 large can mandarin oranges, drained
1 large can pineapple tidbits, drained
1 c. blueberries, rinsed and drained
1/2 c. pecan halves or sliced almonds
1 Tbsp. poppyseed dressing

Gently mix all ingredients together in a large bowl and serve.

*Make this an awesome main dish by adding some grilled chicken strips.

If you have a nice glass bowl or trifle bowl, this makes a beautiful presentation.

I made this recipe based on a salad that Panera Bread features in the spring and summer. They use mixed greens, though, and don't take out the hard center veins in the leaves.

Apple Crisp

2008-04-25T18:09:00.006-05:00

5-6 large baking apples
1/3 c. water
1 9-oz. pkg. yellow cake mix (Jiffy is the perfect size!)
1/2 c. packed brown sugar
1 Tbsp. Pampered Chef® Sweet Cinnamon Sprinkle or ground cinnamon
1/4 c. butter or margarine, melted
1/2 c. chopped pecans or walnuts, optional

Preheat oven to 350 degrees.

Peel, core, and thinly slice apples. Place in 9X9 baking dish; add water.

In large bowl, combine cake mix, brown sugar, cinnamon, and nuts. Mix well. Add melted butter and mix until crumbly. Sprinkle evenly over apples.

Bake 35-40 minutes or until apples are tender. Serve warm; top with vanilla ice cream if desired.

*If you want to make this for a large crowd, double the recipe and bake in a 9X13 baking dish.

I like to use a variety of apples for the varying tastes and textures, but it's also good with all the same type apples.

This is probably Caleb's favorite dessert. Every time I make it, he tells me it's better than the time before. :o)

Greek Pita Pizzas

2008-04-25T07:24:00.012-05:00

This recipe has been modified from the one found in The Pampered Chef's® Stoneware Inspirations cookbook.

I don't measure my ingredients for this. I just use what I like in whatever amounts I want, based on my family members' preferences.

whole wheat pitas
black or kalamata olives, coarsely chopped
feta cheese, crumbled
Roma tomato, seeded and diced
cucumber, peeled, seeded, and diced
red onion, chopped
dried basil or PC's Greek Rub*
olive oil
Ranch dressing, sour cream, or tzatziki* (Greek cucumber yogurt sauce)
(*preferred)

Preheat oven to 450 degrees.

Place pitas on baking stone and slice into fourths; top with olives and feta. Bake 7-9 minutes, until cheese is lightly browned.

In small bowl, combine tomato, cucumber, onion, and seasoning to your taste. Lightly drizzle with olive oil and mix well. Top pitas with mixture and drizzle with dressing, sour cream, or tzatziki, if desired. Serve immediately.

*Since we all like different ingredients on our pitas, I mix up three small bowls according to our preferences. The boys like everything but the onion, Billy likes everything but the tomato, and I like it all. To make the topping come out evenly, I add extra cucumber to the boys' toppings and extra cucumber and onion to Billy's.

We typically use Ranch dressing on ours. I made tzatziki once, but it was complicated, made more than we wanted, and wasn't that great. Now that we have a nearby Greek restaurant where I can buy good tzatziki, I'll do that next time.

If you have toppings left over, refrigerate them and make another pita pizza the next day. I've been known to eat this 2 or 3 times in one week!

Brunch Cups

2008-03-14T08:29:00.005-05:00

12 refrigerated biscuits
1 lb. ground sausage, browned and drained
6 eggs, scrambled
shredded cheddar cheese

Preheat oven according to directions on biscuit can.

Flatten biscuits and mold into muffin cups in pan; fill with sausage, egg, and cheese. Bake according to directions on can.

*Include whatever ingredients you have on hand: bacon, ham, peppers, onions, tomatoes, mushrooms, etc. Another option is to use refrigerated crescent rolls instead of biscuits. If you have any filling ingredients left over, wrap then in flour tortillas and have breakfast burritos another day.

Tuscan Chicken

2008-03-14T08:16:00.005-05:00

Tuscan Chicken served over angel hair pasta, garlic bread on the side

1 lb. chicken tenders
3 Tbsp. Pampered Chef Italian Seasoning Mix, divided
1 Tbsp. olive oil
1 can diced Italian-style tomatoes, undrained
1 can black olives, sliced
1 small pkg. mushrooms, sliced
1/4 c. water
fresh grated Parmesan cheese, optional

Thaw chicken and trim fat; coat with 2 Tbsp. Italian seasoning. Heat oil in skillet and cook chicken until done. Add tomatoes and liquid, olives, mushrooms, remaining seasoning, and water. Bring to a boil; cover and simmer 5 minutes. Serve over pasta and top with cheese.

*The original recipe came from the McCormick One-Step Italian Seasoning jar, but I haven't been able to find it in several months. I copied down the recipe before I threw away my last empty container of it and have added a few ingredients here and there. My friend Kim mentioned putting Parmesan cheese on top of a similar dish that she makes. That was an "Aha!" moment. I hadn't thought of that, even though Parmesan cheese is one of my staples.

Chicken Tortilla Soup

2008-03-11T12:35:00.005-05:00

3 chicken breasts, cooked and cubed
2 14.5-oz. cans chicken broth
1 15-oz. can black beans, undrained
1 15-oz. can Mexican-style chili beans
1 15.5-oz. can Mexican diced tomatoes
1 10-oz. can diced Ro-Tel tomatoes
1 c. salsa
1 4-oz. can chopped green chilies
1 11-oz. can Mexicorn
1 15.5-oz. can white hominy, drained

Combine all ingredients in large stock pot; cover and bring to a boil. Reduce heat to medium and simmer 20 minutes. Serve over tortilla chips and top with grated cheese.

*My changes: Instead of using canned chicken broth, I used the chicken stock from boiling the chicken breasts. It was more than 29 ounces, probably more like 3 quarts (96 ounces). I also added some water. Since I made it in my 8-quart stock pot, I would guess I made a total of 6 quarts of soup, including the chicken and veggies. It lasted for several days.

Since Billy doesn't like chunks of tomatoes, I used my hand mixer to blend the larger can of tomatoes. I put the Ro-Tel in as it was, but will blend them next time, too.

I used a 6-oz. or larger can of green chilies, which turned out good.

Instead of Mexicorn, I used fiesta corn and drained it. It's cheaper and has more corn in the can.

Tip: When boiling chicken, add some trimmings from onions, peppers, and celery to the water. As it cooks, it provides a good natural seasoning for the chicken and the stock. If you won't be using the stock immediately, skim out the trimmings, let the stock cool, pour it into freezer bags, and store it for later.

Brown Sugar Banana Nut Bread

2008-02-21T15:54:00.010-06:00

1/2 c. margarine, softened
1 c. brown sugar, firmly packed
2 eggs
1 Tbsp. vanilla extract
4 overripe bananas, mashed
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped walnuts
1/2 c. chocolate chips, optional

Preheat oven to 350 degrees. Lightly grease loaf pan.

In large bowl, cream together margarine and sugar. Add eggs and mix well. Stir in vanilla and banana.

In smaller bowl, combine flour, baking powder, and salt. Add to banana mixture and stir until just combined. Fold in walnuts and chocolate chips, if desired. Pour into loaf pan.

Bake for one hour, or until bread tests for doneness.

*I like to sprinkle walnuts and/or chocolate chips on the top before baking.

*I recently tried this with chopped peanuts instead of walnuts and it gave a great flavor! I also sprinkled some Pampered Chef® Sweet Caramel Sprinkle on top, which gave it a nice crunch and sweet, flavorful crust.

Tip: When your bananas start to turn brown, peel them, wrap them in foil, and freeze them. When you get ready to make your bread, take four out of the freezer, unwrap them, and place them in a bowl to thaw. They will not look appetizing, but they're perfectly fine. You can make your bread whenever you want and not have to wait for the bananas to be just right.

Mint Chocolate Fudge Cake

2008-02-21T15:45:00.004-06:00

5 oz. Andes Creme de Menthe baking chips (about half a bag)
1 chocolate fudge cake mix (+ ingredients needed for cake)
1 can chocolate fudge frosting

Preheat oven according to package directions. Grease and flour Bundt pan or 2 round cake pans.

Mix cake as directed on package. Fold in baking chips and pour into cake pan(s). Bake as directed on package.

Cool 15 minutes, then carefully remove from pan(s). Cool completely before frosting.

*I used a stoneware fluted pan and drizzled heated frosting over the cake instead of frosting it completely. Then I sprinkled a few mint chips on top.

mint chocolate fudge cake with mint chocolate chip ice cream
Tip: When flouring a cake pan, you can use dry cake mix instead of flour. This is especially helpful when baking chocolate cakes, as it prevents white spots on the outside of the cake.

Broccoli Cheese Soup

2008-02-21T15:15:00.007-06:00

broccoli cheese soup paired with tomato basil bread from Panera
My sister Lindsay gave me this recipe. It's from a lady we went to church with long, long ago.

1 8-oz. block of mild Mexican Velveeta cheese, cut into small cubes
1 large bag of frozen broccoli florets, cooked according to package directions
1 large onion, chopped and sauteed
2 cans cream of mushroom soup
3 large cans evaporated milk

Combine cooked broccoli and sauteed onion in large pot; add cheese and stir until almost melted.

Stir in soup and evaporated milk; cook over medium-low heat until hot throughout, about 20 minutes. Stir frequently to prevent soup from scalding on the bottom.

Season to taste.

Stuffed Strawberries

2008-02-21T15:05:00.008-06:00

strawberries stuffed with cheesecake-flavored filling
1 qt. large strawberries
1 pkg. cheesecake or white chocolate pudding mix
1 8 oz. container whipped topping

Rinse strawberries and pat dry. Cut stem end off flat for base; cut an X on berry end, slicing about 3/4 of the way down the berry.

Mix pudding mix and whipped topping. Spoon mixture into decorator bag and pipe into center of strawberries. Place in container with deep sides, cover loosely with plastic wrap, and refrigerate until ready to serve.

Tip: Don't have a decorator bag? Use a zipper-seal plastic bag instead. Fill with mixture, press out air, and seal. Cut a small hole in one corner and squeeze out gently. When you're finished, just toss the bag.

Tip #2: To fill the bag more easily, push the open bag down into a cup and fold the edges over the rim. That way you don't have to try to hold it open while you're filling it and get a big mess all over the bag opening.

Pizza! Pizza! Pizza!

2008-02-18T10:47:00.001-06:00

We love pizza at our house! I make it at least once a month, sometimes more. We also keep a few frozen pizzas around just in case we want one for a quick lunch one day. And I take the boys out for lunch to Cici's Pizza once a month. That way they can eat some of their favorite varieties that I don't make at home. (Caleb loves Alfredo cheese pizza; Jacob loves pepperoni.)

When I make my own pizza, I make my own crust as well. My friend Amy gave me the recipe she uses, but I made a few changes.

Pizza Dough

4 c. flour
1 Tbsp. baking powder
2 tsp. salt
1/4 c. grated Parmesan cheese
1 Tbsp. Italian seasoning
2/3 c. olive oil
1 1/3 c. water

Preheat oven to 450 degrees.

Combine dry ingredients in a large mixing bowl.

Measure oil and water into one large measuring cup; pour all at once into flour mixture. Stir to form a ball.

Divide dough in half and press or roll out each half to about 15 inches. (If dough is too sticky, add a little extra flour.) Prick crust with fork to prevent air pockets. Bake for 8 minutes.

Top pizza with desired toppings and bake additional 8-10 minutes or until crust is golden brown.

Makes 2 15-inch pizzas.

Canadian bacon, mushroom, and black olive pizza
Our typical pizza has mushrooms, black olives, and onions. If I have some Canadian bacon or ham on hand, I'll add it, too. The boys like that pizza really well, but I don't put as many onions on theirs.

Garden Veggie Pizza
One of my favorite spring and summer pizzas is a Garden Veggie Pizza.

1 1/2 Tbsp. olive oil
1 clove garlic, pressed
2 tsp. Italian seasoning

Mix well and spread over prebaked crust. Top with shredded mozzarella or Italian-blend cheese.

Next layer with your choice of garden-fresh vegetables. I use baby spinach, zucchini, mushrooms, black olives, Roma tomatoes (on my half), purple onion, and artichoke hearts. Sprinkle a little extra cheese on top, then bake until the crust is a golden brown. Grate a little Parmesan cheese on top; slice and serve.

Greek-style pizza
The most recent "different" pizza I made had a Greek flavor. I put olive oil, garlic, and basil on the crust, then topped it with crumbled feta cheese, grated Parmesan, sliced black and green olives, and diced tomatoes (on my half). It was good, but I prefer melted cheese on my pizzas. Feta just browns.

Potatoes with Feta Cheese and Olives

2008-02-12T09:35:00.002-06:00

recipe from The Complete Book of Greek Cooking

2 lbs. potatoes
2/3 c. extra virgin olive oil (Next time I'll reduce this to 1/2 c.)
1 sprig of fresh rosemary
10 oz. feta cheese, crumbled (I think I only used 8 oz. I definitely recommend 10.)
1 c. pitted black and green olives (The picture in the cookbook showed the olives halved, but I quartered mine. I think I'd like to use a little more olives next time, maybe an extra half cup.)
1 1/4 c. hot vegetable stock (from boiling the potatoes)
salt and ground black pepper

Scrub potatoes well; cook in large pot of boiling water for 15-20 minutes. Remove and cool slightly, then peel and cut into very thin slices.

Preheat oven to 400 degrees. Brush bottom and sides of 9x13 baking dish with oil. Layer potato slices in dish with rosemary, cheese, and olives. (I made 3 layers.)

Drizzle with remaining oil and vegetable stock; season with salt and pepper.

Cook for 35 minutes. The recipe recommends covering the potatoes with foil to prevent overbrowning, but mine did just fine uncovered.