Thursday, December 27, 2007

Crab Enchiladas

Sounds weird, but tastes great. Dave asks for these at least once every two weeks.


12 ounces imitation crabmeat, flaked or chopped
1/4 cup low-fat sour cream
1 (10 ounce) can green chile enchilada sauce, divided
1 cup salsa (your choice), divided
6 (8 inch) low-fat flour tortilla


  1. Preheat oven to 350.
  2. Combine crab meat, 1/4 cup low-fat sour cream, 1/2 can green chile enchilada sauce and 1/2 cup salsa in a microwave safe bowl and mix well. Microwave on high for 2 minutes.
  3. Divide crab mixture evenly among the six tortillas and roll.
  4. Bake uncovered for 15 minutes.

Wednesday, December 19, 2007

Lucy's Ginger Snap Cookies

These cookies are DELICIOUS! I made them the other day, and they are almost all gone. I did not roll them in sugar, but instead made an icing of confectioners sugar and milk to top each cookie with like the ones you buy at the grocery store.


3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves

  1. Cream butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls.
    Roll balls in sugar. Place balls on un-greased cookie sheet (I put parchment paper down to prevent burning on the bottoms). Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to plate with wax paper to finish cooling.
  2. IF YOU WANT THEM CRUNCHY: Store on a plate covered with aluminum foil.
  3. TO KEEP THEM CHEWY: After ten minutes of cooling, put them in a tupperware/gladware container lined with wax paper and keep the lid on. After a couple of days, if they get hard, put a piece of bread in with them. The cookies will retain the moisture from the bread and stay chewy.

Thursday, December 13, 2007

Egg Noodles with Garlic Tomato Sauce

I have this thing where I love to just make up new recipes for pasta dishes. Anything goes, but I don't measure. I made a delicious dish last night, so I'll try my best to guess at the proportions.


1 tablespoon minced garlic (or more, LOTS more if you like it)
4 tablespoons olive oil
1 teaspoon Mrs. Dash (any variety you like)
1 can diced tomatoes, drained and sweated*
6 oz egg noodles, prepared by package directions


  1. Saute garlic, olive oil and Mrs. Dash over medium low heat for one minute. Add tomatoes and cook covered for 8 minutes while noodles are cooking.
  2. Add cooked noodles to your sauce and cook for another minute or two until all noodles are covered with sauce.

*to sweat the tomatoes, drain them in a colander, and sprinkle with a generous amount of salt. This will remove some of the moister so the sauce isn't watery.

Wednesday, December 12, 2007

Cinnamon Stars

It is the holidays after all, so here's another cookie recipe I hope you'll try. This was probably the favorite of people who received assorted cookies from me this year. Actually, Cilla chose this recipe and I'm so glad she did!


1 cup butter, softened
2 cups sugar
2 eggs
2-3/4 cups all-purpose flour
1/3 cup ground cinnamon


  1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

  2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.

  3. Bake at 350° for 15-18 minutes or until edges are firm and bottom of cookies are lightly browned. Remove to wire racks to cool.

Yield: 5 dozen.

From Taste Of Home Cookie & Candies Cookbook.

Tuesday, December 11, 2007

Strawberry Dreams

I made these as part of my Christmas gifts this year. The top to a small container of spices makes the perfect cookie cutter! Since this recipe yields 9 dozen, I only made a half batch without any problems.


2 cups butter, softened
1 cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 drop lemon juice
5-1/3 cups all-purpose flour
1/4 teaspoon salt

1 jar (12 ounces) strawberry jam


1 cup confectioners' sugar
1 drop lemon juice
1 drop red food coloring, optional
1 to 2 tablespoons milk


  1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

  2. Divide dough into three portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a 1 1/2 inch round cookie cutter. Place 1 in. apart on ungreased baking sheets.

  3. Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.

  4. Spread the bottom half of the cookies with strawberry jam; top with remaining cookies. For icing, combine the sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies.

Yields 9 dozen.

From Taste of Home Cookies & Candies Cookbook.

Wednesday, December 5, 2007

Pumpkin Pancakes

These pancakes require a lot of ingredients, but they're worth the effort!


2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar


  1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Tuesday, December 4, 2007

Chocolate Pinwheel Cookies


1 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract (or peppermint if you have it)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 squares (1 ounce each) unsweetened chocolate, melted


  1. In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, milk and extract; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture. Divide dough in half. Add chocolate to one portion; mix well.
  2. Roll each portion between waxed paper into a 16-in. x 7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.
  3. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 4 dozen.

From Taste of Home Cookies & Candies Cookbook.

Thursday, November 8, 2007

Fusilli with Provolone Sauce


Fusilli cooked according to package directions
2 tablespoons unsalted butter
2 tablespoons AP flour
2 cups whole milk, heated
1 cup grated provolone cheese
1/4 cup grated Parmigiano Reggiano
Salt and freshly ground white pepper

  1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  2. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 3 to 4 minutes.
  3. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with salt and white pepper.

From Bobby Flay.

Thursday, November 1, 2007

Jeana's Baked Potato Soup


1 - 2 lbs Red Potatoes
1 stick butter
2/3 cup flour
1 ½ Quarts Milk
4 -5 green onions - chopped
1 cup sour cream
1 cup bacon - cooked crispy and crumbled.
Salt and pepper to taste
5 oz cheddar cheese


  1. Cook potatoes in oven at 350 degrees or until tender.
  2. Cut potatoes in half, and scoop out all of the "meat". Set aside. Dice half of the potato peels and set with scooped out potato meat. Discard remaining peels.
  3. In a large saucepan, melt butter. Whisk in flour. Cook the butter/flour mixture for a few minutes (while stirring) to help remove the "raw" flour taste. Add milk in slowly. Whisk constantly until mixture begins to simmer. Turn heat to low, and add the potatoes, peels, and onions. Next, add sour cream and salt. Continue to stir until sour cream is melted. Next, add bacon and then cheese. Stir until cheese is melted.

Wednesday, October 31, 2007

Chocolate Cobbler


6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

  1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
  2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
  3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
  4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Tuesday, October 30, 2007

Easy Ranch Potatoes


2 lbs Red Potatoes, washed and cubed
1/4 cup vegetable oil or olive oil
1 oz Ranch Dressing & Seasoning Mix

  1. Preheat oven to 350 degrees.
  2. Place ingredients in a Zip-Loc bag and coat potatoes thoroughly.
  3. Spread potatoes evenly on a foil-lined baking sheet and cover with foil.
  4. Bake for 30 minutes, then remove foil and bake uncovered for 30 minutes.

Monday, October 29, 2007

Apple Cider Fondue

I made this this weekend for a dinner party and everyone oohed and ahhed over it all night long.


2 cups apple cider
2 cups shredded mozzarella cheese
1 1/2 cups provolone cheese
1/4 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

  1. Bring the apple cider to a boil or microwave on high until the cider is reduced by half.<\
  2. Coat shredded cheese in flour.
  3. Add the remaining ingredients to the boiling cider, a little at a time and mix well.
  4. Continue to heat until the mixture is smooth and bubbling hot.
  5. Briskly whisk the fondue to make sure it is smooth and pour into a prewarmed serving dish. Serve immediately.


Friday, October 26, 2007

Baked Chicken Parmesan


3 large Boneless Skinless Chicken Breasts cut in half
1 cup Italian Bread crumbs
½ Jar Spaghetti Sauce
Shredded Mozzarella


  1. Preheat oven to 350.
  2. Coat chicken halves in bread crumbs and place into a foil lined baking dish sprayed with Pam.
  3. Pour spaghetti sauce on each piece of chicken and top with shredded Mozzarella.
  4. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 - 20 minutes until chicken is cooked through.

Wednesday, October 24, 2007

One Bowl Chocolate Cake


2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil<
2 teaspoons vanilla extract
1 cup boiling water


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.\

Tuesday, October 23, 2007

Easy Apple Sauce


4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

  1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
  2. Allow to cool, then mash with a fork or potato masher.
I used Red Delicious Apples because I couldn't remember what the recipe called for, and doubled the recipe omitting the sugar all together. Because my apples were sweet, I only added 1/4th cup of brown sugar to the finished product and a dash or two of Allspice.

I also removed most of the liquid produced (about 1 cup) and then used my blender to make the applesauce smooth instead of a fork or potato masher.

Monday, October 22, 2007

Double Chocolate Mocha Trifle

I love making trifles because they are so fast and really make an impression on guests. For this one, I always make the Cool Whip mixture the night before so the coffee granules have a chance to dissolve. Also, you may want to make double the Cool Whip mixture because it's not always enough unless you use a pastry bag or a ziplock to pipe it into your trifle dish.


1 (19.8 ounce) package devil's food cake mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups Cool Whip, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

  1. Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
  2. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
  3. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Friday, October 19, 2007

Pesto Tomatoes


10 small ripe tomatoes
1/2 cup homemade or purchased pesto
1 cup grated Parmesan cheese

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Be sure to get most of the liquid out. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
  3. Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

Thursday, October 18, 2007

Dianne's Bean Dip


1 package cream cheese
1 can re-fried beans
several drops Tabasco sauce
1 small sour cream (8 oz.)
½ package taco seasoning mix
½ cup (or more) sliced green onions
Jack cheese & cheddar cheese, sliced.

  1. Preheat Oven to 350.
  2. Combine first five ingredients in pot until well blended over medium heat, stirring frequently. (Save some green onions for garnish)
  3. Grease baking dish and scoop bean dip into dish, layering dip and cheese slices.
  4. Bake at 350 for 30 minutes or when dip is bubbling around the edges.
  5. Garnish with green onions.

Wednesday, October 17, 2007

Jen's Chicken Faux-jitas


1 lb Boneless Skinless Chicken Tenders
2 tbsp. butter or stick margarine
1 Medium Onion, Chopped Large
1 Bell Pepper, Jullianed
1/2 Package Taco Bell Taco Seasoning
1 Can Diced Tomatoes, No Salt Added

  1. Cut chicken tenders into strips, discard any skin that may have been missed.
  2. Saute onion and bell pepper until tender and onions are translucent in 2 tbsp. margarine.
  3. Add chicken and cook until chicken is white. Add can of tomatoes and taco seasoning. Simmer for 15 minutes.
Serve with tortillas.

Tuesday, October 16, 2007

Chicken Enchiladas


1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Monday, October 15, 2007

Pumpkin Coffee Cake

If you only try one new recipe this Fall, THIS is the recipe to try. This was so moist, and so delicious and I can't WAIT to make it again. If you like, you can always substitute your favorite cream cheese frosting recipe for the topping, but I prefer it with the original topping in this recipe.


1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

  1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
  2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
  3. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
  4. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

Friday, October 12, 2007

Cucumber Dill Toasties

This is one of my absolute favorite recipes and because it's so easy and versatile, I make it whenever possible. The day before my party I always make the cream cheese mixture and substitute sour cream for mayonnaise. Also, be creative with your base. I've used Bagel Chips as posted below, Ritz crackers, or you can even slice a baguette into 1/4" thick pieces and toast until crispy. Really, anything goes.


1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise1 bag bagel chips
1 cucumber, sliced (I prefer to slice it very thin)
2 teaspoons dried dill weed

  1. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
  2. Spread a thin layer of the cream cheese mixture on a cracker, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

Thursday, October 11, 2007

Braised Chicken with Apple-Cream Sauce

I made this last night and I liked it except for the leeks. My husband however, didn't mind them. I had never cooked with leeks before, so I thought I'd give it a go. Anyway, The sauce is VERY good, but next time I will add a little more apple cider and no leeks.


4 skinless, boneless, chicken breasts
1 tablespoon vegetable oil
2 medium cooking apples, cored and sliced
1 medium leek, sliced (about 2/3 cup)
1/2 cup apple juice or apple cider
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/3 cup sour cream
2 teaspoons cornstarch

  1. In a large heavy skillet, brown the chicken breast halves in hot oil over medium heat, turning once.
  2. Remove chicken from skillet. Add the apples and leek to the skillet and cook over low heat for 2 minutes.
  3. Return the chicken breasts to the skillet. Add apple juice or cider and chicken bouillon granules. Sprinkle with thyme and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, or till chicken is tender and no pink remains.
  4. Remove chicken from skillet; keep warm. In a small mixing bowl, stir together sour cream and cornstarch. Stir in 2 to 3 tablespoons of pan juices to thin mixture; add remaining to pan juices in skillet. Cook and stir until thick and bubbly. Reduce heat. Cook 2 more minutes. Serve over chicken.

From Becky's Cookbook.

Wednesday, October 10, 2007

Pumpkin Chocolate Chip Cookies

I saw a recipe for these the other day and I just had to try them out. They are very good, but someone suggested white chocolate chips instead of semi-sweet chocolate and I think they are spot on. Also, the next time I make these I will be making them with macadamia nuts as well.

Cooks Note: Make sure you label your flours. It was quite comical to see giant cookie puffs last night in the oven and realize I'd used self-rising flour instead of all-purpose.


2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips or chunks


  1. Preheat the oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In an electric mixer, cream the butter and sugar until fluffy. Add the pumpkin, egg, and vanilla and beat until just blended. Mix in the dry ingredients, starting on slow and moving up to medium speed. Scrape the sides and bottom of the bowl once during mixing (turn the mixer off first) to ensure complete blending.
  4. Remove the bowl from the mixer stand and use a rubber spatula to gently stir in the chocolate chips.
  5. Drop the batter by heaping tablespoon full onto the baking sheets, with 1 inch spacing between them. Bake the cookies for 13-15 minutes or until lightly browned. If necessary, rotate the sheets halfway through baking to ensure even cooking. Let the cookies cool for a few minutes on the sheets before moving them to wire cooling racks to finish cooling completely.

Tuesday, October 9, 2007

Granny's Quick Fruit Cobbler


1 stick butter or margarine
1 cup sugar
3/4 cup Non-Fat Milk
3/4 cup Self-Rising Flour
2 1/2 cups fresh peaches (or other fruit), sliced

  1. Melt butter or margarine in a baking dish. Mix other ingredients except fruit.
  2. Add Batter to melted butter or margarine. DON'T STIR. Add Fruit. DON'T STIR.
  3. Bake at 350 degrees for 45 minutes or until Golden brown.

Monday, October 8, 2007

Swiss Fondue


2 Cups Emmental cheese
1 Cup Gruyère cheese
1 garlic clove (or 2 tsp minced garlic)
1 cup dry white wine
2 tbsp kirsch
--OR substitute 1 cup white zin for white wine and kirsch--
½ lemon, squeezed (or you can substitute the lemon juice in a bottle)
1 ½ tbsp cornstarch (flour works well too)
¼ tsp nutmeg
Pinch black pepper
French Bread, cubed
Granny smith apples cubed
Celery cut into bite-size pieces
Baby Carrots

  1. Grate cheeses and set aside.
  2. Add the wine to double boiler and cook on low heat. Do not allow the wine to boil.
  3. When the wine is warm, stir in lemon juice and add minced garlic.
  4. Coat cheese in corn starch or flour and add the cheese a handful at a time.
  5. Stir the cheese continually in a sideways figure eight pattern.
  6. Wait until the cheese is completely melted before adding more, and do not allow the fondue mixture to boil.
  7. When the cheese is melted, stir the kirsch( into the cheese.
  8. Turn up the heat until it is just bubbling and starting to thicken.
  9. Stir in the nutmeg, black pepper, and parsley.
  10. Transfer into a fondue pot and set on the burner.
  11. Serve with the bread cubes, apples, celery and carrots for dipping.

Sunday, October 7, 2007

Sweet Potato Casserole

I make this every year for Thanksgiving and/or Christmas. It's perfectly lightly sweetened and very fluffy, not heavy like most sweet potato casseroles. I never make the topping, but I wanted to include it for you anyway.


4 cups mashed sweet potatoes
1/3 cup white sugar
1/4 cup brown sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract

1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

  1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
  2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Friday, October 5, 2007

Crab Rolls

This recipe is a staple in our house around Christmas. I'm not sure why I've decided this is only made at Christmas time, but you can make it more festive by buying spinach and sun-dried tomato tortillas so it's red and green if you like. My mother-in-law Patty was the genius who realized it needed Old Bay.


1 (8 ounce) tub, Chive & Onion cream cheese
1 (8 ounce) package imitation crab, chopped
10 (10 inch) flour tortillas
Old Bay Seasoning to taste


  1. Spread a thin layer of cream cheese onto a tortilla leaving one inch uncovered at the bottom.
  2. Sprinkle crab onto tortilla and add old bay to taste.
  3. Roll tortilla like a jelly roll and place in plastic wrap to chill in the refrigerator for 10 - 15 minutes.
  4. Slice into 1/2" pieces and serve.

Thursday, October 4, 2007

Mini Meatloaves

I make this all the time as it's one of my husband's favorites. It's so easy and always comes out fresh and moist. You can substitute any cheese you have on hand for the cheddar. I've made it with mozzarella, provolone, and fiesta cheese blend so far.


1 egg 3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
  3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Wednesday, October 3, 2007

Apple Cider Syrup


1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
2 tablespoons margarine

  1. Stir sugar, cornstarch, and cinnamon in a small saucepan.
  2. Add apple juice and lemon juice.
  3. Cook and stir the mixture over medium heat until thickened and bubbly.
  4. Cook and stir for 2 minutes more.
  5. Remove the saucepan from the heat and stir in the margarine until melted.

Serve in a lidded pitcher.

Makes about 1 1/3 cups.

Tuesday, October 2, 2007

Applesauce Pancakes

Mmm. Last night I made the best breakfast-for-dinner. I used the left over apple sauce from the other night to make pancakes, and then the liquid I saved, I made into syrup. Oh man... It was out of this world.


2 eggs
2 c. all-purpose flour
1 c. milk* + 1 c. applesauce
1/4 c. vegetable oil
1/2 tsp. cinnamon
2 tbsp. baking powder
1 tsp. salt

  1. Beat eggs with hand beater until fluffy.
  2. Beat in remaining ingredients just until smooth.

Makes about 18 (4-inch pancakes).

*I had to add more milk to the batter because it was originally very thick.

Monday, October 1, 2007

The World's Best Turkey

Recipe yields: 1 (12 pound) turkey


1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
  3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.


It's about time I do this. I love to cook, and I wanted a blog to share all my best recipes with friends and family.

I plan on doing a recipe a day which will also encourage me to try out new recipes more often.

I'll start out with a recipe I made last night.