Monday, June 29, 2020

Honey Chile Shrimp

3 T. olive oil
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 limes, 2 zested and juiced and 1 halved
3 green onions, chopped, whites and greens separated
1 mounded T. chile garlic paste
2 T. honey

  1. Heat the olive oil in a large skillet over medium heat.
  2. When the oil is hot, add the shrimp and sprinkle with salt and pepper. 
  3. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. 
  4. Add the lime zest and the whites of the green onions. 
  5. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. 
  6. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
  7. Transfer to a small platter and garnish with the green onion tops. 
  8. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside. 
Total Time:  20 minutes
Serves 2 - 4

Potatoes au Gratin

4 whole Russet Potatoes, scrubbed clean
2 T. Butter, softened
1 1/2 C. Heavy Cream
1/2 C. Whole Milk
2 T. Flour
4 cloves Garlic, minced
1 t. Salt
Freshly Ground Pepper, to taste
1 C. Sharp Cheddar Cheese, grated

  1. Preheat oven to 400 degrees.
  2. Smear softened butter all over the bottom of a baking dish.
  3. Slice potatoes, then cut slices into fourths.
  4. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
  5. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
  6. Repeat this two more times, ending with the cream mixture. 
  7. Cover with foil and bake for 30 minutes. 
  8. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. 
  9. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
  10. Allow to stand for a few minutes before serving by the spoonful. 

Prep Time:  10 minutes
Cook Time:  55 minutes

Sunday, June 28, 2020

Sweet Pickled Onions

8 C. thinly sliced sweet onions
2 T. canning salt
1-3/4 c. white vinegar
1 C. sugar
1 t. dried thyme

  1. Place onions in a colander over a plate; sprinkle with canning salt and toss. 
  2. Let stand 1 hour. 
  3. Rinse and drain onions, squeezing to remove excess liquid.
  4. In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. 
  5. Add onions and return to a boil. 
  6. Reduce heat; simmer, uncovered, 10 minutes. 
  7. Remove from heat.
  8. Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. 
  9. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 
  10. Wipe rims. 
  11. Center lids on jars; screw on bands until fingertip tight.
  12. Place jars into canner with simmering water, ensuring that they are completely covered with water. 
  13. Bring to a boil; process for 10 minutes. 
  14. Remove jars and cool.

Potato and Canadian Bacon Slow Cooker Chowder

2 C. potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 C. leek, chopped, white part only
1 medium garlic clove, minced
4 C. fat free chicken broth
½ C. pearl barley
¼ t. dried thyme, crushed
¼ t. black pepper
4 oz. Canadian-style bacon, cut into 1/4-inch pieces
bay leaf
½ C. fat free evaporated milk
2 fl oz fat free creamer,  such as fat-free half-and-half

  1. In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. 
  2. Cover and cook on low for 6 hours or until vegetables and barley are tender.
  3. Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. 

Yields about 1 1/4 cups per serving.

Old-Fashioned Stuffing

4 C. diced celery
1 C. onion, chopped
1 C. butter
4 qt. dry bread cubes
1 T. salt
1 1/2 t. poultry seasoning
1/2 t. sage
1/2 t. pepper
2 eggs
Warm broth or water

  1. Cook celery and onion in hot butter, until transparent. 
  2. Turn into large bowl. 
  3. Add other ingredients; mix well. 
  4. Makes enough stuffing for 14 to 18 pound turkey. 
  5. If a moist dressing is preferred add more broth.

Mom's Variation:
  1. Cube 2 loaves of bread the night before needed, and allow to dry overnight.
  2. Cut celery stalks into large chunks.
  3. Cut onion into quarters
  4. Put celery, onion, and butter in blender and blend until smooth.
  5. Add spices, and 2 eggs and blend until smooth.
  6. Pour over bread mixture and mix well.
  7. If too dry, add more melted butter, or mix up a smaller batch of the celery, onion, egg mixture.

Easy Sugar Cookies

2 ¾ C. all-purpose flour
1 t. baking soda
½ t. baking powder
1 C. butter, softened
1 ½ C. white sugar
1 egg  
1 t. vanilla extract

  1. Preheat oven to 375 degrees F (190 degrees C). 
  2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  3. In a large bowl, cream together the butter and sugar until smooth. 
  4. Beat in egg and vanilla. 
  5. Gradually blend in the dry ingredients. 
  6. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  7. Bake 8 to 10 minutes in the preheated oven, or until golden. 
  8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Grinch Cookies

1 C. unsalted butter, softened
1 2/3 C. sugar
2 large eggs
2 t. vanilla extract
3-5 drops bright green food coloring
3 1/3 C. all-purpose flour
2 t. corn starch
1 t. baking powder
1 t. baking soda
1 t. salt
1 1/2 C. red and green M&Ms plus additional 1/2 C. for topping cookies, if desired

  1. Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in vanilla extract and food coloring, until well-combined.
  4. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  5. Set mixer to low speed and gradually stir dry ingredients into butter mixture. 
  6. Add ingredients and stir until well-incorporated.
  7. Fold in M&Ms and cover bowl with plastic wrap. 
  8. Chill in refrigerator for at least 30 minutes.
  9. Once dough has finished chilling, preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  10. Drop cookie dough by heaping 1 1/2 Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.
  11. Bake on 350 degrees for 11-13 minutes. 
  12. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
  13. Allow cookies to cool completely on cookie sheet before removing.

  • Substitute red/white/pink M&Ms and pink food coloring (in place of green) at Valentine's Day for a Valentine's Day treat.
  • Substitute orange/purple/green M&Ms and orange food coloring for Halloween cookies.
  • Substitute Easter pastel M&Ms for a Spring cookie.

Berry Healthy Smoothie

1 C. blueberries
1 C. raspberries
1 C. pomegranate juice
1 banana
1 C. plain yogurt
1 C. berry flavored sherbet

Add all ingredients to a blender and blend until smooth.

Tip:  Rinse your blender and cup immediately upon putting them in the sink; the particles from the berries tend to stick and are sometimes difficult to wash away.

Grilled Shrimp Poppers with Chorizo & Bacon

12 extra-large jalapeno peppers, grilled or roasted
4 strips thick-cut bacon
1 small sweet onion, diced
2 cloves garlic, minced
1 C. Mexican chorizo
1 C. previously grilled or sautéed shrimp, chopped
1 C. cheese
salt and pepper to taste

  1. Grill or roast the peppers for 20 minutes, or just until peppers are cooked through, but still firm.  Set aside to cool.
  2. Cook the bacon at medium/low heat until crispy.
  3. In the same pan, add the onions and garlic. 
  4. Season lightly with salt and pepper and cook for 6 to 7 minutes.
  5. Add the Mexican chorizo and cook for another 6 to 7 minutes, breaking down the chorizo as it cooks.   If there is too much grease in the pan, drain on a plate lined with paper towels.
  6. Slice the jalapenos in half, lengthwise and remove the seeds and veins.
  7. In a bowl, combine the chorizo mixture, bacon, shrimp, and shredded cheese.
  8. Fill all jalapenos.
  9. Chill the stuffed peppers for 30 minutes.
  10. Preheat oven to 400 degrees.
  11. Bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler.
  12. Garnish with your favorite salsa.

Tip:  Grill peppers and shrimp ahead of time, even a day ahead of time.

Creamy Potato Salad

1 1/2 lbs. round red or white potatoes (about 6 medium), peeled
1 1/2 C. mayonnaise or salad dressing
1 T. white or cider vinegar
1 T. yellow mustard
1 t. salt
1/4 t. pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

  1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. 
  2. Cover and heat to boiling; reduce heat to low. 
  3. Cook covered 25 to 30 minutes or until potatoes are tender; drain. 
  4. Let stand until cool enough to handle. 
  5. Cut potatoes into cubes.
  6. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  7. Add potatoes, celery and onion; toss. 
  8. Stir in eggs. 
  9. Sprinkle with paprika. 
  10. Cover and refrigerate at least 4 hours to blend flavors and chill. 
  11. Store covered in refrigerator.

Prep Tine: 25 minutes
Chill Tine:  4 hours
Servings:  10

Jumbo Shells with Cheese Filling

12 oz. Jumbo Shell pasta
4 C. ricotta cheese
2 C. shredded mozzarella cheese
1/2 C. shaved Parmesan cheese
2 eggs
1 T. parsley, chopped
1/2 t. salt
1/4 t. ground black pepper
1/8 t. ground nutmeg
1-24 oz. jar pasta sauce

  1. Heat oven to 375 degrees.
  2. Prepare pasta according to package directions, drain.
  3. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.
  4. In a 13x9x2-inch baking pan, spread 1/2 cup pasta sauce.
  5. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in-prepared dish.
  6. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.
  7. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.
  8. Cover with foil; bake 35 minutes or until hot and bubbly.

Thumbprint Cookies

1 c. butter, softened
3/4 c. packed brown sugar
2 egg 
1 t. vanilla extract
2 c. all-purpose flour
2/3 c. and 1 T. finely chopped walnuts
1-1/3 c. any flavor fruit jam
1/2 t. salt

  1. Preheat oven to 300 degrees F. 
  2. Grease cookie sheets.
  3. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
  4. Add vanilla, flour and salt, mixing well.
  5. Shape dough into balls. Roll in egg white, then walnuts. 
  6. Place on cookie sheets about 2 inches apart. 
  7. Bake for 5 minutes.
  8. Remove cookies from oven. 
  9. With thumb, dent each cookie. 
  10. Put jelly or preserves in each thumbprint. 
  11. Bake for another 8 minutes.

Hershey Kiss Cookies

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1 t. vanilla
1 3/4 c. flour
1 t. baking soda
1 t. salt
Hershey's Kisses, 1 for each cookie

  1. Pre-Heat oven to 375°F.
  2. Cream together butter, both sugars and peanut butter. 
  3. Add 1 egg and vanilla. Add flour, baking soda and salt.
  4. Form in walnut size balls. 
  5. Roll in white sugar and place them on a cookie sheet.
  6. Bake for 8 to 10 minutes. 
  7. Press Hershey Kiss into each cookie when fresh out of the oven.
Makes about 2 1/2 dozen.

Bacon and Egg Pie

1 can (7.5 oz.) refrigerated buttermilk biscuits
2 T. butter or margarine
6 eggs slightly beaten
1/3 C. milk
1/4 t. salt
1/4 t. pepper
3 oz. cream cheese, cubed
6 slices bacon, cooked and crumbled

  1. Separate biscuits.
  2. Arrange on bottom and up side of 9-inch pie plate; press together to form crust.
  3. Bake as directed on package.
  4. Melt butter in medium skillet on low heat.  Beat eggs, milk, and seasonings with wire risk until well blended; pour into skillet. 
  5. Cook until eggs begin to set, stirring occasionally.
  6. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
  7. Spoon into crust; sprinkle with bacon. 

Eggplant Nicoise

2 medium eggplants
1 T. olive oil
1 C. chopped onions
1 C. chopped green bell pepper
2 garlic cloves, minced
5 oz. lean ground beef (10% or less fat)
3 C. canned whole Italian tomatoes (no salt added), chopped
6 large or 10 small black olives, pitted and chopped
1 1/2 t. minced fresh oregano leaves or 1/2 teaspoon dried
Freshly ground black pepper, to taste
1 T. + 1 t. freshly grated Parmesan cheese

  1. Preheat oven to 400 degrees F. 
  2. Cut eggplants lengthwise into halves. 
  3. With serrated spoon, scoop out eggplant pulp, leaving 1/2" shells. 
  4. Chop pulp; set aside. 
  5. Place eggplant shells, cut-side down, onto nonstick baking sheet. 
  6. Bake 10 minutes; turn shells over. Bake 10 minutes longer, until shells are just tender. 
  7. Remove from oven; set aside. Leave oven on. 
  8. Meanwhile, in large nonstick skillet, heat oil; add onions, bell pepper and garlic. 
  9. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. 
  10. Add beef; cook, stirring to break up meat, 3-4 minutes, until no longer pink. 
  11. Add tomatoes, olives, oregano, black pepper and reserved eggplant pulp; bring mixture to a boil. 
  12. Reduce heat to low; simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened and flavors are blended. 
  13. Spoon one-fourth of beef mixture into each eggplant shell; sprinkle evenly with cheese. 
  14. Bake 15 minutes, until slightly crispy.
  15. Serve warm or at room temperature.

Serving Size:  1 stuffed eggplant half
Makes 4 servings

Healthy Scalp Recipe

10 drops Lavender essential oil
10 drops Rosemary essential oil
10 oz. water.

Combine all 3 ingredients.
Spray on hair.

Bisquick Banana Nut Bread

1 1/3 C. mashed very ripe bananas (2 large)
2/3 C. sugar
1/4 C. milk
3 T. vegetable oil
1/2 t. vanilla
3 eggs
2 2/3 C. Original Bisquick mix
1/2 C. chopped nuts


  1. Preheat oven to 350 degrees.
  2. Grease bottom of 9x5x3-inch loaf pan.
  3. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl.
  4. Stir in Bisquick mix and nuts.
  5. Pour into pan.
  6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; Cool 10 minutes.
  7. Loosen sides of loaf pan; remove from pan and place top side up on wire rack.
  8. Cool completely, about 2 hours before slicing.
  9. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Saturday, June 27, 2020

Banana Nut Bread

1 C. sugar
1/4 C. shortening
2 eggs
3 crushed ripe bananas
2 C. baking mix
1/3 C. chopped nuts

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9x5x3-inch loaf pan.
  3. Cream sugar and shortening.
  4. Add eggs and crushed banana.
  5. Add baking mix and nuts.
  6. Stir until well mixed.
  7. Pour batter into a well-greased and floured loaf pan.
  8. Bake about 55 minutes
  9. Remove from pan.
  10. Cool on rack before slicing

Vanilla Pound Cake

1 c. (2 sticks) unsalted butter, room temperature, plus more for pan
2 c. all-purpose flour (spooned and leveled), plus more for pan
1 c. sugar
4 large eggs
2 t. pure vanilla extract
1/2 t. salt

  1. Preheat oven to 350 degrees.
  2. Butter and flour a 6-cup (8 1/2 x 4 1/2 inch) loaf pan; set aside.
  3. Using an electric mixer on high speed, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Add vanilla and salt.
  6. With mixer on low, gradually add flour, beating just until combined (do not over mix).
  7. Bake until a toothpaste in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly).
  8. Let cool in pan 15 minutes.
  9. Invert onto a wire rack, and turn upright to cool completely.

Muddy Buddies (aka Puppy Chow)

A fun treat kids love to eat and easy to make too!

1 C. peanut butter
1 C. chocolate chips
2 T. butter or margarine
1 t. vanilla
1 box Rice Chex Cereal, 9 cups
2 C. powdered sugar

  1. Melt together peanut butter, chocolate chops, vanilla, and butter.
  2. Pour over cereal
  3. Pour mixture into a plastic bag with the sugar.
  4. Shake to coat well.
  5. Store in an airtight container.
Prep time:  10 minutes
# of Servings:  a lot!

Chicken & Rice Casserole

3 C. cooked, cubed chicken
1 (18 oz.) jar Heinz HomeStyle Classic Chicken Gravy
3 C. cooked rice
1 1/2 C. shredded cheddar cheese, divided
3 C. frozen chopped broccoli, thawed
1/4 t. garlic powder
salt and pepper to taste

  1. Preheat oven to 350 degrees.
  2. Combine chicken, gravy, rice, 3/4 cup cheddar cheese, broccoli and garlic powder in a medium bowl.
  3. Season with salt and pepper to taste and mix well.
  4. Spread evenly in 9x13 baking dish.
  5. Top with remaining 3/4 cup of cheddar cheese.
  6. Bake 25-30 minutes until thoroughly cooked.

Prep Time:  10 minutes
Cook Time:  25-30 minutes
Serves: 6-8

Glitter Slime

1/2 T. Baking Soda
1 1/2 T. Contact Lens Solution
6 fl. oz. Elmer's Glitter Glue

  1. Find a bowl, cup, or plate to mix your slime in.
  2. Pour out entire contents of a 6 oz. bottle of Elmer's Glitter Glue into the bowl.
  3. Add 1/2 tablespoon of baking soda and mix.
  4. Add 1 tablespoon of Contact Lens Solution.
  5. Mix until slime forms and it begins to get harder to mix.
  6. Take the slime  out and begin kneading with both hands.
  7. If needed, add 1/4 tablespoon Contact Lens Solution to make the slime less sticky.

Baja Fish Tacos

White Sauce:
1 C. mayonnaise
1/4 C. milk
4 T. lemon juice
1 t. garlic salt

Fish Tacos:
2 pkg. Tempura Batter Mix
1 can beer
1 t. salt
1 t. garlic powder
24 oz. boneless cod, cut into 2-inch pieces
6 corn tortillas
2 C. shredded cabbage
2 limes

For the sauce:
  1. Mix all ingredients together and set aside.
For the fish:
  1. Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
  2. Mix 1 of the packages of batter, but use 1/2 the required amount of water and use beer for the remaining amount instead.
  3. Add the beer until the batter becomes almost like a heavy cream consistency.
  4. Using the other package of batter, add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter.
  5. Deep-fry for about 3 minutes, or until golden brown and cooked through.
  6. Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.

Sour Cream Noodle Bake

1 1/4 lb. ground beef
1 can (15 oz.) tomato sauce
1/2 t. salt
ground black pepper
8 oz. egg noodles
1/2 c. sour cream
1 1/4 c. small curd cottage cheese
1/2 c. sliced green onions
1 c. grated sharp cheddar cheese


  1. Preheat oven to 350 degrees
  2. Brown ground beef in a large skillet.  Drain fat.
  3. Add tomato sauce, salt, and pepper.
  4. Stir, then simmer while you prepare the other ingredients.
  5. Cook egg noodles until al dente.  Drain and set aside.
  6. In a medium bowl, combine sour cream and cottage cheese.
  7. Add ground black pepper.
  8. Add to noodles and stir.
  9. Add green onions and stir.
  10. To assemble, add half of the noodles to a baking dish.
  11. Top with half of the meat mixture.
  12. Sprinkle with half of the grated cheddar.
  13. Repeat with noodles, meat, then a final layer of cheese.
  14. Bake for 20 minutes, or until cheese is melted.

Baked Ziti with Italian Sausage

1 - 19 oz. package of Sweet Italian Sausage links, casing removed
12 oz. ziti pasta
1 medium onion, chopped
1/2 C. red wine
1/4 C. fresh basil, chopped
2 1/2 C mozzarella cheese, divided
1/2 C. Parmesan cheese, shredded
3 T. olive oil, divided
1 small eggplant, cut into 1/2 inch cubes
3 cloves garlic, minced
1 - 28 oz. can crushed plum tomatoes
1/3 C. Kalamata olives, chopped
Salt and pepper to taste

  1. Preheat oven to 400 degrees F.
  2. In a nonstick skillet, heat 1 tablespoon olive oil over medium heat.
  3. Add sausage, crumble and cook until no longer pink and lightly browned.
  4. Drain and transfer into a large mixing bowl.
  5. Meanwhile prepare ziti according to package directions.  Drain and rinse with cold water, cover and set aside.
  6. Using the same skillet, heat 1 tablespoon olive oil over medium heat.
  7. Add eggplant and cook until tender and lightly browned.  
  8. Transfer to bowl with sausage. 
  9. Using the same skillet, heat remaining oil over medium heat.  Add onion and garlic, sauté until tender.
  10. pour wine into skillet, increase heat to medium-high and continue to stir until most of the liquid has evaporated.
  11. Add tomatoes and reduce heat to medium.
  12. Simmer for 10 minutes.
  13. In the bowl with the sausage mixture, add cooked pasta, basil, olives, 2 cups of mozzarella cheese, tomato sauce, salt and pepper.
  14. Stir to combine ingredients.
  15. Transfer mixture to a greased 3-quart baking dish.
  16. Sprinkle with remaining mozzarella and Parmesan cheese.
  17. Cover and bake 25-30 minutes.
  18. Uncover and bake for 5 minutes longer, or until lightly browned.
  19. Let stand 5 minutes before serving.

Lasagna with Sausage

1 box lasagna noodles (12 noodles)
1 jar marinara sauce
4 T. extra virgin olive oil
1 lb. mild Italian sausage
1 large onion, diced
10 fresh basil leaves, chopped
15 oz. container ricotta cheese
16 oz mozzarella cheese
1/2 C. Parmigiano-Reggiano cheese
salt and pepper to taste

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil and cook pasta according to package directions.
  3. In a large skillet, sauté onion in olive oil for 3-4 minutes.
  4. Add sausage and cook for 6-8 minutes, until browned and cooked through.
  5. Add sauce and bring to a simmer.
  6. Set aside to cool.
  7. Stir in ricotta, season with salt and pepper, fold in basil.
  8. Cover the bottom of a 13x9-inch baking dish with sauce/sausage/cheese mixture.
  9. Top with one layer of lasagna noodles.
  10. Cover with sausage/sauce/cheese mixture, sprinkle with mozzarella.
  11. Repeat for a total of 4 layers.
  12. Sprinkle with Parmigiano over the top layer.
  13. Bake for 30-35 minutes or until bubbling and slightly browning in the corners.
  14. Remove lasagna from the oven and let it rest for 15 minutes before serving.

Friday, June 26, 2020

Cheeseburger Sliders

12 count package of dinner rolls
2 lb. ground beef
2 t. salt
2 t. black pepper
2 t. garlic powder
1/2 onion
6 cheddar cheese slices

  1. Preheat oven to 350 degrees
  2. Slice dinner rolls in half, set tops aside.
  3. Place in casserole dish.
  4. In a casserole dish, combine ground beef, salt, pepper, garlic powder.
  5. Flatten evenly over bottom of pan.
  6. Bake 20 minutes.
  7. Place cooked beef on top of dinner roll bottoms
  8. Sprinkle on onions,
  9. Layer cheese over beef.
  10. Top with dinner roll tops.
  11. Brush with melted butter
  12. Bake 20 minutes.
  13. Cut apart and serve

Sausage Sliders

12 count package of dinner rolls
1 lb. sweet Italian sausage
1 1/2 C. marinara sauce
8 oz. Fresh mozzarella cheese slices
1/2 C. melted butter

  1. Preheat oven to 350 degrees
  2. Slice dinner rolls in half, set tops aside.
  3. Place in casserole dish.
  4. Cook sausage until no longer pink.
  5. Sprinkle sausage over dinner roll bottoms.
  6. Spread marinara sauce over sausage.
  7. Layer cheese over sausage.
  8. Top with dinner roll tops.
  9. Brush with melted butter.
  10. Bake 20 minutes.
  11. Cut apart and serve
Layer diced pepperoni slices over the sausage between Steps 5 and 6 for a "Pizza Slider" 

Chicken Parmesan Sliders

12 count package of dinner rolls
Rotisserie Chicken, shredded (3 cups)
2 C. marinara sauce
8 oz. Fresh mozzarella cheese slices
1/4 C. fresh basil, chopped
1/2 C. melted butter
2 cloves garlic
2 T. basil
2 T. Parmesan cheese.

  1. Preheat oven to 350 degrees
  2. Slice dinner rolls in half, set tops aside.
  3. Place in casserole dish.
  4. Sprinkle shredded chicken over dinner roll bottoms.
  5. Spread marinara sauce over chicken.
  6. Layer cheese over chicken.
  7. Sprinkle with basil.
  8. Top with dinner roll tops.
  9. Combine melted butter, basil, garlic, Parmesan cheese
  10. Brush with melted butter mixture
  11. Bake 20 minutes.
  12. Cut apart and serve.

Breakfast Sliders

12 count package of dinner rolls
9 eggs, scrambled
6 slices, deli ham
6 slices white cheddar cheese
8 bacon strips
Melted butter

  1. Preheat oven to 350 degrees F.
  2. Slice dinner rolls in half, set tops aside.
  3. Place in casserole dish.
  4. Cook scrambled eggs.
  5. Cook bacon strips, crumble once cooled
  6. Place scrambled eggs on top of diner roll bottoms.
  7. Layer ham over scrambled eggs.
  8. Layer cheese over ham.
  9. Sprinkle with bacon crumbles.
  10. Top with dinner roll tops.
  11. Brush with melted butter.
  12. Bake 20 minutes.
  13. Cut apart and serve

BBQ Chicken Sliders

12 count package dinner rolls
3 C. Chicken Breast, cooked and shredded
1/3 C. BBQ sauce
6 slices of mozzarella cheese
Melted butter

  1. Preheat oven to 350 degrees F.
  2. Slice dinner rolls in half, set tops aside.
  3. Place dinner roll bottom half in casserole dish.
  4. Sprinkle chicken over dinner rolls.
  5. Spread BBQ sauce over chicken.
  6. Place cheese over chicken.
  7. Put tops of rolls on cheese.
  8. Brush roll tops with melted butter.
  9. Bake for 20 minutes.
  10. Slice apart and serve.

Chicken Spinach and Mushroom Dish

6 thin sliced chicken breasts
1 container green onion cream cheese
1/4 C. olive oil
1/2 C. chicken broth
1 large package sliced mushrooms
1 small bag fresh baby spinach
1 dash garlic seasoning
1 dash pepper
8 oz. shredded mozzarella cheese

  1. In a 9x13 pan lay out chicken in single layer.
  2. Top with spinach and mushrooms.
  3. Sprinkle the seasonings over the top.
  4. Soften cream cheese and whisk in olive oil and chicken broth.
  5. Pour over mixture.
  6. Lay piece of foil over the top but do not seal.
  7. Bake at 375 degrees for 20 minutes.
  8. Remove foil and bake uncovered for another 20-25 minutes, then sprinkle cheese on top.
  9. Bake another 10 minutes, or until starting to brown.
  10. Let cool for 10 minutes and serve.

Turkey & Rice Casserole

2 c. uncooked rice
1 lb. turkey tenderloin cubed
1 T. canola or vegetable oil
2 cans cream of chicken soup or cream of celery soup
1 C. milk
1/4 C. Parmesan cheese
½ t. garlic powder
½ t. ground cumin
salt and pepper to taste

  1. Preheat the oven to 375ºF. 
  2. Spray a 7 x 11-inch baking dish with nonstick spray. 
  3. Cook the rice according to package directions. 
  4. Season the turkey with salt and pepper.
  5. Cook the cubed turkey breast in a skillet with canola oil until cooked through.
  6. Combine the turkey, soup, milk, cheese, garlic powder, cumin, and rice in a large bowl; 
  7. Transfer to the baking dish.
  8. Bake 20–25 minutes.

Tuna Casserole with Cheese Swirls (aka Tuna Roll-Ups)

1/3 C. chopped onion
3 T. shortening
1/4 C. Bisquick baking mix
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/2 C. milk
1 can (6 1/2 oz.) tuna, drained
1 can (8 1/2 oz) peas, drained
2 C. Bisquick baking mix
1/2 C. cold water
3/4 C. shredded mozzarella

Preheat oven to 425 degrees F.
Tuna Mixture:
  1. Cook onion in hot shortening in a 2-quart sauce pan until tender.
  2. Stir in 1/4 cup baking mix.
  3. Add soup; gradually stir in milk.
  4. Heat to boiling over medium heat, stirring constantly.
  5. Boil and stir 1 minute.
  6. Stir in tuna and peas.
  7. Pour into oblong baking dish, 11x7.
  8. Keep hot in oven while preparing biscuits.
  1. Stir 2 cups baking mix and 1/2 cup cold water to make a soft dough; beat vigorously 20 strokes.
  2. Gently smooth dough to a ball on flour covered board.
  3. Knead 5 times.
  4. Roll into a rectangle; 15"x9"; sprinkle with cheese
  5. Roll up tightly, starting with the long side.
  6. Seal well by pinching edge of dough into roll.
  7. Cut into twelve 1 1/4 slices; place cut side down on tuna mixture.
Bake 20-25 minutes;
4 to 6 servings

Chicken Casserole Variation:
Substitute Cream of Chicken soup for Cream of Mushroom, and shredded chicken for tuna.

Date Nut Bread

1/2 C. butter or margarine
2 C. boiling water
2 t. baking soda
1 C. chopped walnuts
1 C. chopped dates
1 C. packed brown sugar
1 C. granulated sugar
2 eggs
1 t. vanilla
4 C. flour, sifted

  1. Preheat oven to 300 degrees F.
  2. Combine water, baking soda, nuts, and dates in a sauce pan.
  3. Cook, stirring constantly for about 4 minutes.
  4. Set aside to cool.
  5. Cream together butter and both sugars
  6. Add eggs and vanilla and beat until fluffy.
  7. Add flour and date mixture.  Mix well.
  8. Grease and flour baking pans.
  9. Bake for 1 1/4 to 1 1/2 hours, until cake tester comes out clean.
  10. Remove from pans and let cool

Baked Chicken Wings

3 T. olive oil
3 cloves garlic, pressed
2 t. chili powder
1 t. garlic powder
salt and ground pepper to taste
10 chicken wings


  1. Preheat oven to 375 degrees
  2. Combine olive oil, garlic, chili powder, salt and pepper in a large resealable bag.  
  3. Seal and shake bag to combine ingredients.
  4. Add the chicken wings, reseal and shake to coat.
  5. Arrange chicken wings on a baking sheet.
  6. Cook the wings for 1 hour, or until crisp and cooked through.

White Chicken Enchiladas

10 soft taco shells
2 c. cooked, shredded chicken
2 c. shredded Monterey Jack cheese
3 T. butter
3 T. flour
2 c. chicken broth
1 c. sour cream
4 oz. can diced green chilies (mild)

  1. Preheat oven to 350 degrees.
  2. Grease a 9x13 pan.
  3. Mix chicken and 1 cup cheese.
  4. Roll up in tortillas and place seam-side down in pan.
  5. In a skillet, melt butter, whisk in flour and cook 1 minute. 
  6. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  7. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
  8. Pour over enchiladas
  9. Top with remaining cheese.
  10. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

CrockPot Chicken & Noodles

24 oz. package frozen egg noodles
2 - 14.7 oz cans cream of chicken soup
1/2 c. butter (1 stick) cut into pieces
32 oz. chicken broth
mixed vegetables (optional)
chicken bouillon to taste (optional)
6 small or 4 large boneless, skinless chicken breasts
salt and pepper to taste

  1. Salt and pepper chicken breasts and place in the bottom of crock pot.
  2. Spoon soup over the chicken.
  3. Cut butter into several pats and place pieces evenly over soup.
  4. If using bouillon, whisk with the broth and pour over the soup.
  5. Place lid on crock and turn to low.
  6. Cook for 6 hours.
  7. Remove chicken and tear into pieces.  Add back to pot.
  8. Add noodles and if adding veggies, add those as now.
  9. Cook for another 2 hours or until noodles are desired tenderness.  Stir a few times during the last 2 hours.
  10. Salt and pepper if needed.
  11. Serve

Spaghetti Lasagna

16 oz. package spaghetti
1 lb. ground beef
1 medium onion, chopped
26 oz. jar meatless spaghetti sauce
1/2 t. seasoned salt
2 eggs
1/3 c. grated Parmesan cheese
5 T. butter, melted
2 c. small curd cottage cheese
4 c. shredded mozzarella cheese

  1. Preheat oven to 350 degrees
  2. Cook spaghetti according to package directions.
  3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  4. Stir in the spaghetti sauce and seasoned salt; set aside.
  5. In a large bow, whisk the eggs, Parmesan cheese, and butter.
  6. Drain spaghetti; add to egg mixture and toss to coat.
  7. Place half of the spaghetti mixture ina greased 9x13 baking dish.
  8. Top with half of the cottage cheese, meat sauce, and mozzarella cheese.
  9. Repeat layers.
  10. Cover and bake at 350 degrees for 40 minutes.
  11. Uncover and bake 20-25 minutes longer or until cheese is melted.

Homemade Taco Seasoning

I have tried a couple of different homemade taco seasoning recipes, but this is the one the family likes the most.

1/4 cup chili powder
3 tablespoons paprika
3 tablespoons cumin
1 1/2 tablespoons salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper
2 teaspoons oregano
1 teaspoon black pepper

  1. Mix together all ingredients.
  2. Store in an air-tight container.
  • When a recipe calls for a packet of taco seasoning, I use about 2 tablespoons of the homemade mixture.  
  • For each pound of ground beef, use 2 tablespoons mix with 1/4 cup water.

Ham & Turkey Stromboli

1 sheet Puff Pastry (thawed)
1 egg
1 T. water
1/2 lb. sliced deli ham
1/2 lb. sliced deli turkey
1 c. shredded cheddar cheese

1.    Preheat oven to 400 degrees
2.    In a small bowl, beat together egg and water.
3.    Sprinkle work area lightly with flour.
4.    Roll Puff Pastry to a 16" x 12" rectangle
5.    Starting on the short edge, layer ham 1" from the edge.
6.    Repeat with turkey.
7.    Sprinkle with cheese.
8.    Again, starting with the short edge, roll Puff Pastry and filling as you would a jelly roll.
9.    Place seam side down on a cookie sheet.
10.    Tuck ends under.
11.    Brush with egg/water mixture.
12.    Bake at 400 degrees for 25 minutes or until golden brown.
13.    Remove from cookie sheet and place on wire rack for 10 minutes.
14.    Serve and enjoy.