Garlicky Brussels Sprouts

1 lb. Brussels sprouts, cut in half
1 small onion, chopped
3 Tbl. butter or margarine
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup shredded Parmesan cheese

In a skillet, sauté Brussels sprouts and onion in butter for 5 minutes. Add garlic, salt and pepper. Sauté for 1 minute more. Reduce heat to medium. Cook and stir for 5-6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese.

Changes - don't like Brussels sprouts? Try broccoli. Flavor it up some by adding 4-5 slices of fried, crumbled bacon.

Salmon Rolls

Salmon Rolls

1 refrigerator pie crust
1 can salmon
4 Tbl. milk
2 Tbl. lemon juice
2 Tbl. chopped onions
1 1/2 Tbl. chopped parsley
1 can condensed clam chowder soup

Preheat oven to 400 degrees. On a piece of waxed paper dusted with flour lay out pie crust. Trim off edges of crust creating a rectangle and set aside. In a bowl flake salmon (be sure to remove skin). Add milk, lemon juice, onions and parsley. Spread evenly over dough. Roll up like a jelly roll. Place on a baking sheet sprayed with non-stick spray. Bake 30 minutes. Cool slightly before slicing. Spoon heated soup over each slice when served.

Changes - Use crab meat or tuna instead of salmon. Use cream of shrimp soup instead of clam. Add chopped celery and/or bell peppers to salmon.

Party Pinwheels

10 large flour tortillas
2 boxes (8 oz. each) cream cheese, softened
1 cup black olives, finely chopped
2 Tbl. pimentos, finely chopped
1 pkg (dry) ranch dressing
1/2 lb. deli roast beef, shaved

Mix cream cheese, olives, pimentos and dressing until smooth. Spread evenly over the flour tortillas all the way to the edges. Add a thin layer of roast beef to within about 1/4" of the edges. Roll tightly securing with toothpicks if needed. Refrigerate at least 2 hrs, overnight is even better. Before serving, slice into pinwheels.

Carrot Cake Bars

2 cups sugar
1 1/2 cups butter
4 eggs
3 cups self-rising flour
1 1/2 tsp. cinnamon
2 cups shredded carrots
1 bottle (10 oz.) cherries, chopped
1/2 cup shredded pineapple, well drained
1 pkg (6 oz.) walnuts, chopped
1 cup shredded coconut

Preheat oven to 350 degrees. Beat sugar and butter until smooth. Add eggs one at a time beating well after each addition. Add 1 cup flour, mix well, add another cup of flour, mix well, add last cup of flour and cinnamon mixing well. Stir in carrots, cherries, pineapple, walnuts and coconut. Pour into a bunt pan sprayed with non-stick spray and bake 1 hr & 15 min. or until toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover it with foil.

Changes - About the only thing I've been able to come up with for this cake is to slice it through the middle creating 2 layers and frost it with a cream cheese frosting. Other than that, it's perfect as it is.

Oatmeal Apple Cookies

1/2 cup butter, softened
1 cup sugar
1 egg
1 cup old fashion oats
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 cup raisins
1/4 tsp. salt
1 1/2 cups all purpose flour
1 1/4 cups finely chopped apples
1/2 cup chopped walnuts

Cream butter and sugar until fluffy. Add egg and beat well. Sift together flour, baking powder, soda, salt and spices. Add 1/2 of the flour mixture and 1/2 of the apples to the butter/sugar. Mix well and add other half of flour mixture and apples mixing well. Add oats, raisins and nuts. Again, mix well. Cover bowl and chill for 1 hr. in refrigerator. Preheat oven to 350 degrees. Drop cookie mix by teaspoonfuls on a cookie sheet sprayed with non-stick spray. Bake 12 - 15 minutes. Makes about 48.

Changes - use flavored, dried cranberries instead of raisins (crancherry, etc.). Add a about 2 Tbl. coco to give your cookies a chocolate taste. Or before chilling your dough, divide it into different bowls and add coco to one, maybe coconut to another, chocolate chips to one, just use your imagination and come up with different combinations.

Tuna Broccoli Pie

1 can (8 oz.) refrigerated crescent rolls
1 cup shredded Swiss cheese
1 box (9 oz.) frozen chopped broccoli, cooked and well drained
4 eggs
1 can (10 3/4 oz.) cream of broccoli soup
2 Tbl. Mayonnaise
1/2 tsp. onion powder
1/2 tsp. dried dill (optional)
1 can (6 oz.) water packed tuna, drained
1 jar (2 oz) diced pimientos, drained

Preheat oven to 350 degrees. Spray a 13 x 9" dish with non-stick spray. Separate dough into 2 long rectangles. Press into the bottom of baking dish going up about 1/2" up the sides to form a crust. Press perforations to seal. Sprinkle cheese over crust. Evenly spread broccoli over cheese. In a bowl beat eggs slightly with a wire whisk. Whisk in soup, mayonnaise, onion powder and dill. Stir in tuna and pimiento. Pour evenly over broccoli. Bake 25-30 minutes or until center is set. Allow to sit 5 minutes before slicing.

Changes - Use chicken, ham, turkey or salmon instead of tuna. Change the soup to cream of chicken or mushroom. Change the cheese. If using chicken or turkey, change the seasoning to sage instead of dill.

Angel Hair Breakfast Patties

Angel Hair Breakfast Patties

5-6 oz. uncooked angel hair pasta
2 eggs, slightly beaten
5-6 slices bacon, cooked and crumbled
2 Tbl. vegetable oil
cheese

Cook pasta according to package. Drain well and place into a bowl. Add eggs and crumbled bacon to pasta mixing well so everything is coated with egg. In a large skillet, heat oil on med. heat. Divide mixture evenly in the skillet making 4 patties. You may have to do this in batches of 2. Cook until the bottom is brown and flip to the other side. After flipping, top with cheese. Serve immediately.

Changes - use sausage instead of bacon. You can use ham but the flavor won't be as strong. They have the texture of hash browns but a flavor of their own. You can also add sautéed onions and bell peppers for added flavor.

Crock Pot Stuffed Peppers

4 green bell peppers
1 lb. lean ground beef
1 cup cooked rice
1 small onion chopped
1/2 tsp. minced garlic (optional)
1 1/2 cup spaghetti sauce
salt & pepper to taste

Wash peppers. Cut off top and remove seeds. In a skillet brown beef, onions and garlic. Fold in rice. Add salt and pepper to taste. Stuff peppers placing them in the bottom of crock pot. Top with any extra beef/rice mixture. Pour spaghetti sauce over top of peppers. Set cooker on low for 6 - 7 hours.

Summer Pasta Salad

2 cups cooked rotini pasta, cooked (about 1 cup uncooked)
1 can (14 oz.) artichoke hearts, drained, cut into bite-size pieces
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup cubed provolone cheese
1 med. carrot, cut into thin strips
1/2 med. red onion, sliced in half & cut into thin strips
1 can (2 1/4 oz.) sliced pitted black olives
1/4 lb. deli-salami, chopped

Dressing

1/3 cup Extra Virgin Olive Oil
2 tbl. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
3-4 Tbl. basil, chopped

In a large bowl combine pasta, artichoke hearts, peppers, cheese, carrot, onion, olives and salami. In a smaller bowl whisk the olive oil, vinegar, salt, pepper, mustard and basil. Pour over pasta. Toss to coat and season to taste. Cover tightly and refrigerate at least 2 hours or overnight before serving.

Changes - change the meat and/or cheese. Try pepperoni instead of salami and Swiss instead of provolone. Just go with your own taste for the meats and cheese. You can also add other veggies such as squash, cucumbers or broccoli. This pasta salad makes a great meal served with crackers or bread sticks.

Cinnamon Rolls

1 tube crescent (I use Pillsbury's Crescent Creations)
1/4 cup butter, melted
1/4 cup packed brown sugar
2 Tbl. cinnamon
1 cup powdered sugar
2 Tbl. milk

Preheat oven to 375 degrees. Spray a round cake pan with non-stick spray. Roll crescent on a sheet of waxed paper. Brush with 1/2 of the butter. Evenly sprinkle with brown sugar and cinnamon. Roll into a tight log. Using a serrated knife cut the log into 10 pieces. Place in the cake pan. Bake 10-12 minutes or until the tops are lightly brown. Mix remaining butter, powdered sugar and milk. Spoon evenly over hot rolls.

Changes - try a very thin coating of applesauce added after the butter. Apple butter is good but you may want to cut down on the amount of cinnamon since apple butter has some in it. A thin coating of strawberry jam, not preserves, works well. When adding one of these ingredients I usually cut the oven down to 350 degrees and bake the rolls 12-15 minutes due to the moisture in the additions. And don't forget, you can also add chopped nuts.