Crab Pesto

1 envelope dried Pesto mix
8 oz. pasta
1/4 cup sliced black olives
1/4 cup mayonnaise
1 pkg (1 lb.) imitation crab meat, cut into bite size pieces
1/2 cup shredded cheese

Preheat oven to 350 degrees. Mix Pesto according to package. Cook pasta until tender. In a large bowl toss pasta, Pesto, olives, mayonnaise and imitation crab meat. Transfer to a baking dish sprayed with non-stick spray. Top with cheese. Bake until cheese melts.

I love Pesto and I love pasta salads but have never tried combining the two. The idea came to me in steps as I started making up my Pesto to go over some spaghetti. I first decided to add the black olives and then added a little mayonnaise to thicken and allow the pesto to stick a little better to the pasta. Then I spotted a package of imitation crab meat. It sounded pretty good so why not? Then I thought about adding the cheese and allowing it to melt. I have a best friend, Dusty, who loves any seafood and any pasta dish so she and her husband were perfect to test this one on. She called me later to tell me that it was perfect just the way it was but her husband Richard decided to spice it up by adding a little garlic and onion powder to his. The only other thing I might try adding would be some French fried onions on top of the cheese while melting. You can also use real crab or shrimp.

Eggnog Truffles

1 lb. white chocolate, divided
4 oz. cream cheese, softened
1/4 cup confectioners' sugar
1/4 tsp. ground nutmeg
1/4 tsp. imitation rum extract
ground nutmeg for sprinkling

Melt 8 oz. (1 1/4 cup) of white chocolate according to directions on the package. Beat cream cheese, sugar, nutmeg and rum extract in a large bowl on medium speed until well blended ans smooth. Add melted chocolate and beat until well mixed. Cover and refrigerate 4 hrs. or until firm.

Shape into 3/4" balls and place on waxed paper lined tray. Melt remaining chocolate. Dip truffles, one at a time into the chocolate. Place on wax paper. Sprinkle with nutmeg. Refrigerate 1 hr. or until chocolate is set. Makes about 2 dozen.

There are times that I do use a recipe to the letter and this is one of those times. I love white chocolate and I also love eggnog so these were perfect. One trick that I did while coating my truffles was to insert a toothpick into each, spooned the chocolate over them and removed the toothpick as I placed them on the wax paper. Also, sprinkle each one with nutmeg as soon as it's coated. Otherwise, the chocolate will start setting and the nutmeg won't stick. These are perfect to make with the kids.

Broccoli Salad

1 head of broccoli florets, cut into bite-sized pieces
1/4 cup red onion, sliced thin
1/4 cup salted cashews, chopped
1/4 cup raisins
2 slices bacon, crisp cooked and crumbled

Dressing:
1/4 cup mayonnaise
2 Tbl. vinegar
2 Tbl. sugar
pepper to taste

Combine broccoli, onion, cashews, raisins and bacon. In a small bowl, whisk all dressing ingredients together until smooth. Pour over salad and toss to coat. Refrigerate at least 2-3 hrs. for flavors to blend. It's even better if made the day before you plan to serve.

Changes - mix 1/2 and 1/2 broccoli and cauliflower. Use almonds or peanuts instead of cashews.

Crock Pot Steak Strips with Dumplins

3/4 lb. boneless round steak cut into 1/2" strips
1/4 tsp. pepper
2 tsp. oil
1 can cream of chicken soup, undiluted
1/2 cup beef broth
4 large mushrooms sliced
1/4 cup chopped onion
1/4 cup chopped green peppers
1/4 cup celery

Dumplins
1/2 cup self rising flour
1 egg beaten
3 Tbl. milk
1/4 tsp. parsley

Sprinkle steak with pepper. In a large skillet brown steak in oil over medium high heat. Transfer to crock pot. Combine soup, broth and veggies. Pour over steak. Cover and cook on low for 4-5 hours.

For dumplins, in a small bowl combine flour, egg and milk until blended. Drop by Tablespoons onto meat mixture. Sprinkle with parsley. Cover and cook on high for 1 hour. Do not lift the cover while cooking. Serves 2

This is another dish for those of you who wanted meals for 2. And of course, you can double the recipe to feed more. Changes can be in the soup using cream of mushroom or cream of celery instead of chicken. You can also use any lean cut of beef for this dish.

Old Fashion Hot Chocolate

5 T cocoa
5 T sugar
1/2 cup water
3 1/2 cups milk
Marshmallows

Mix cocoa and sugar in a sauce pan. Mix in water. Cook and stir 3 minutes. Stir in milk. Heat just to a boil. Remove pan from the heat immediately. Serve hot with marshmallows. Makes 6 servings.

This is another drink that's forgotten. Oh sure, we have instant hot chocolate, but if you make this just once, the instant stuff just won't get it anymore. Here in the south we have very little snow. When we do and get to stay home, this is the best drink there ever was to warm up. Yes, I'm not a chocolate eater but this is different. Even I love this.

Ice Cream Floats

Ice cream or sherbert
cola

In a tall glass put a large scoop of ice cream or sherbert. Slowly add cola. Top with another
scoop of ice cream.

This is one of the most refreshing, simple drinks there ever was. When I was a kid my Dad would go to the store and buy a 6 pack of mixed colas and a half gallon of vanilla ice cream. It was "float night." He would have regular cola, grape, orange, strawberry, and my favorite, root beer. Each of us picked our favorite cola and I would just hope no one would get my root beer. It was a race to see who could make their's first. This is also a forgotten drink that I've realized my own kids have seldom tasted. Bring this drink back. Make yourself a wonderful tasting float and see what you've been missing.

Lemonade

3 cups of sugar
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 bottle (1 liter) club soda, chilled

In a large saucepan heat water and sugar until sugar is dissolved. Stir in lemon strips. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Remove from the heat. Cool slightly. Stir in lemon juice. Cover and refrigerate until chilled. Remove lemon strips. Pour mixture into a pitcher. Gradually stir in club soda. Makes 10 cups.

The soda gives this a little "fizz." The flavor can be altered by adding slices of fresh fruit when serving... strawberries, blueberries or add a little vanilla for a creamy flavor. This is really refreshing on a hot summer day. I have found that the club soda needs to be added just before serving or it looses it's fizz.

Strawberry Punch

2 cups cold water
1 lg (6 oz.) pkg strawberry jello
1 can (6 oz.) frozen orange juice
1 can (6 oz.) frozen lemonade
2 cups boiling water
1 can (46 oz.) pineapple juice
1 cup sugar
1 qt. ginger ale
1 pkg (10 oz.) frozen strawberries or 20-25 fresh sliced strawberries

Add boiling water to the jello and dissolve. Add cold water, fruit juices and sugar. Mix well and refrigerate. Add ginger ale and strawberries when ready to serve.

This is a really refreshing punch. It can be changed by using different flavors of jello and fruit. You can use peach jello with frozen peaches. To get a tart flavor use frozen lime juice instead of the lemonade. Mix up the flavors you like and create your own flavor. This works best with an ice ring which can be made by freezing the pineapple juice or any other juice you may decide to use.

Mocha Punch

4 cups strong brewed coffee
1/4 cup sugar
4 cups milk
4 cups chocolate ice cream, softened

In a container, combine coffee and sugar and stir until sugar dissolves. Chill 2 hrs. Just before serving add milk and mix well. Top with scoops of ice cream and stir well.

I'm not a chocolate lover so I had to come up with a way to make this fit my taste. To do that I gave it an extra coffee kick by using coffee ice cream instead of chocolate. You can also add a little cinnamon or nutmeg, sprinkle it with crushed cookies, chocolate shavings, coconut flakes, granola or serving it with a cinnamon stick. You can even change the taste by using flavored coffee.

Pina Colada Punch

1 (46 oz.) can pineapple juice, chilled
1 (20 oz.) can crushed pineapple with juice
1 (15 oz.) can cream of coconut
1 (32 oz.) bottle 7-Up, chilled

Combine all ingredients and serve over ice.

This recipe can be used as a base for other drinks. Add cherries, kiwi, strawberries or any other fruit you might enjoy. To me this drink is one of the most refreshing drinks there is. That's probably because I love anything with coconut and/or pineapple in it. When I lived in Florida my daughters and I went to a really great island on the Gulf called Boca Grande. There is a little store
on the island that sells frozen coconut bars. I'm sure they are nothing but juice with shredded coconut mixed in before freezing but I loved them. So since I no longer live in Florida I had to start making my own. By using this recipe, adding flaked coconut, pouring it into pop cycle containers and freezing them I now have that great taste again.

Spinach Balls

2 pkg (10 oz. each) frozen chopped spinach, cooked according to directions
3 cups herb-seasoned stuffing mix
1 small onion, finely chopped
6 well beaten eggs
1/2 cup butter (1 stick) melted
1 cup grated cheddar cheese

Preheat oven to 325 degrees. Drain spinach well and squeeze to remove excess moisture. Combine spinach with remaining ingredients. Refrigerate 10-15 minutes. After refrigeration, shape into 3/4" - 1" balls. Place on a cookie sheet sprayed with non-stick spray. Bake 15-20 minutes or until they start browning slightly. Makes about 50.

The green color of the spinach makes these very attractive. The stuffing mix makes them taste like sausage balls. They are perfect for those who don't eat meat but will still eat cheese and butter. Changes to these could be with a different cheese such as Parmesan. You might add some finely chopped celery or green peppers. Try them and see what you might want to add. "Think with your taste."

Shrimp Spread

2 cans of small shrimp, drain one can only
1 qt. jar of mayonnaise
1 pkg (8 oz) cream cheese
1 envelope unflavored gelatin
1 small bunch of green onions, chopped
1 can cream of mushroom soup
black pepper

In a sauce pan blend soup and cream cheese until warm (don't boil). Take off heat and add mayonnaise, shrimp including liquid from 1 can and onions blending well. Dilute the gelatine in 1 T of cold water. Stir into dip. Add black pepper to taste. Pour the dip into serving dish. Refrigerate covered for several hours or at least overnight.

This dip comes out thick and creamy so use heavy crackers for serving. This is also good served with party breads. You can also sprinkle a few green onion tops and a few small shrimp on top so the dish can be identified as a shrimp spread. To change this use 2 small cans of crab meat, draining one only. You might want to add a few small diced green peppers and/or celery.

Stuffed Shells with Pasta Sauce

1/2 lb. ground beef
1/2 lb. Italian Sausage
4 oz. cream cheese

Cook meat, drain, cool. Mix in cram cheese. (This works best if you use your hands crumbling the meat as you mix)

12 jumbo shells
1 T. Oil
1/2 med. onion, chopped
1/2 bell pepper, chopped
1 can (4 oz.) mushrooms, drained
1 jar (14 oz.) pasta sauce (can use spaghetti or pizza sauce)
1 tsp. minced garlic
1 tsp. Italian seasoning
1/2 cup shredded cheese

Cook shells according to directions on package, drain and cool. Saute onion and peppers in oil until tender. Add mushrooms, pasta sauce, garlic and seasoning. Stuff shells with meat mixture. Place in 8 x 8 baking dish sprayed with non-stick spray. Pour sauce evenly over shells. Cover with cheese. Bake 350 degrees 20 minutes.

This recipe came from a combination of 2 recipes that I pulled from. You can use all ground beef or all Italian sausage. You can change the flavor completely by using shredded chicken in place of the beef/sausage and Alfredo Sauce in place of the pasta sauce.

Fruit Salad Dressing

2/3 cup orange juice
3 T lemon juice
1 cup sugar
1 egg, lightly beaten
Assorted Fresh Fruit

In a small saucepan combine juices, sugar and egg stirring constantly. Bring to a boil. Cook 1 minute or until thickened. Stain. Cover & refrigerate until serving. Makes 1 cup

I wasn't sure about the egg part but it really turns out very good. One really attractive way to serve this dressing is to toss it over a bowl of your favorite fruit just as you would a veggie salad. I've used it with all types of fruit and it's always tasted good but like it best as a dip for tart apples such as Granny Smith. And of course you can change the ingredients. Try using pineapple juice instead of orange.

Apple Dumplin Cobbler

2 Granny Smith apples, peeled, sliced into 8 equal slices (16 total)
1 tube flaky cinnamon twists (8 count) with icing
3/4 cup water
1/2 stick butter
3/4 cup sugar

Separate each "twist". On a sheet of waxed paper using your fingers or a spoon press each flat (will be about twice their width). Cut each twist in half. Wrap each piece of apple with twist. Place in rows in a 9 x 9 baking dish sprayed with non-stick spray. Bring to a boil sugar, water and butter. Pour over apples. Sprinkle with more cinnamon (optional). Bake in a preheated 350 degree oven for 30 minutes. Dizzle the icing over top (optional). Serves 6

This is a truly good, but sweet, cobbler. It's great with a scoop of ice cream or a slice of melted cheddar cheese. You can also make with fresh peaches or pears. I sometimes like to add a little allspice instead of the extra cinnamon.

3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

1 (14 oz) can sweetened condensed milk
1/2 cup chunky peanut butter
1/2 cup chopped peanuts

In a bowl, combine and mix all ingredients. Drop by teaspoonfuls onto a cookie sheet sprayed with non-stick spray. Bank at 375 degrees for 7-9 minutes. Makes 1 1/2 dozen cookies depending on the size.

There isn't much that can be changed in this recipe. You could add coconut instead of the peanuts, or chopped dates.

Italian Cream Sheet Cake

Italian Cream Sheet Cake

2 cups sugar
1 cup (2 sticks) butter, softened
5 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups cake flour
1 cup flaked coconut
1 tsp. vanilla
1 cup chopped pecans

Icing
1 1/2 lbs. powdered sugar
1 pkg (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 1/2 tsp. vanilla
milk to moisten (2 - 3 Tbl)

Preheat oven to 325 degrees. Spray a quarter sheet cake pan (14 x 10) with non-stick spray. Whip egg whites until stiff. In a large bowl cream sugar and butter. Add egg yolks one at a time beating after each addition. Dissolve baking soda in buttermilk. Add 1/2 buttermilk, 1/2 flour to butter/sugar/egg mix, beat well. Add remaining buttermilk and flour, beat well. Fold in coconut,vanilla egg whites and nuts. Pour into pan. Bake 45 minutes or until toothpick inserted in the center comes out clean.

Icing:
Mix butter and cheese. Add sugar, vanilla and enough milk to moisten to a spreading
consistency. Ice completely cooked cake. I garnish with coconut and chopped pecans.

This recipe was sent to me by a friend. I made very few changes. One change I did make was using all butter and not butter and shortening which the original recipe called for. I also changed the cooking temperature to 325 degrees and baked it in a sheet pan. Reason? It makes a 3 layer cake and I don't have 3 cake pans of the same size. But this worked out great. I can't offer changes for this because it just wouldn't be an Italian Cream if I did. But if you want to make it into a 3 layer, raise the temperature to 350 degrees and use 3 pans of the same size baking for
about 25 - 30 minutes.

Broccoli & Bacon Quiche

1/2 cup fresh broccoli florets
1/2 cup shredded Swiss cheese
1-2 bacon strips, cooked and crumbled
2 eggs
1/2 cup half and half cream
pinch of garlic powder
pinch of lemon-pepper seasoning
salt to taste

Preheat oven to 350 degrees. Using 5" pie plates sprayed with non-stick spray, place half of the broccoli, cheese and bacon into each. In a small bowl, whisk the eggs, cream, garlic powder, pepper and salt. Pour over broccoli. Bake uncovered 15-20 minutes or until a knife inserted near the center comes out clean. Serves 2.

I've had several people ask that I post some recipes that feed one or two and this is a great one. Now of course, if you double the recipe you can easily make 4 individual quiches or use a full size pie pan. This quiche is different due to it not having a crust. If you want yours with a crust, simply add the ingredients listed above in order and increase the cooking time to 30-35 minutes. I've found that mine comes out better if I bake the crust for about 10 minutes before adding the ingredients. If you don't want to cook up the bacon, use the pre-cooked or you can even use real bacon bits. I also like to add a little sautéed onions and/or green peppers to mine.

Herbed Bread

1/4 cup butter
2 Tbl. vegetable oil
1 tsp. minced garlic
3 Tbl. grated Parmesan cheese
2 Tbl. chopped chives
1 tsp. Dijon mustard
1 loaf (8 oz) French bread cut into 1/2" slices

Melt butter in a small frying pan. Add oil and garlic. Sauté until garlic is tender. Remove from heat. Stir in Parmesan, chives and mustard. Cook for about 5 minutes. Stir until creamy. Spread on one side of each slice of bread. Bake in a 400 degree oven, butter side up, for 6-8 minutes or broil 2-3 minutes or until lightly browned.

Changes - This is really too good to change. I've tried other cheeses but when melted they seem to clump and won't blend with the butter. So, I make this one as is.

Bacon & Rye Cheese Ball

1 lb. cooked bacon crumbled
8 oz. cream cheese softened
1/4 cup evaporated milk
1 cup rye bread crumbs
2 tsp. onion, finely chopped
1 tsp. Worcestershire sauce
3/4 cup parsley, chopped

Mix all except parsley. Chill at least 2 hrs. Make one large cheese ball or two small ones and roll in parsley. Refrigerate until ready to serve.

Changes - roll in nuts. Add a little garlic. Use finely chopped deli corned beef instead of bacon.

Roasted Herb Potatoes

2 lbs. potatoes, washed, peeled and cut into 1 1/2" chunks
1 Tbl. your favorite herb salt free herb mixture
4 Tbl. vegetable oil
salt & pepper to taste

Preheat oven to 400 degrees. Spray a 15 x 10 baking sheet with non-stick spray. Arrange potatoes in a single layer. Season with herbs, salt and pepper. Pour oil evenly over potatoes. Bake 1 hour turning after 30 minutes. Potatoes should be golden brown. Serves 4-6

Changes - use just one herb such as rosemary or chives. Add onion wedges for more flavor treating them the same as you do the potatoes. If your potatoes are browning quicker than they need to, lay a sheet of foil over them to slow down the browning.

Orange Cycle Salad

3-4 oranges, peeled and cut into bite size pieces
1 cup small marshmallows
1/4 cup almond slivers
2 Tbl. sugar, if needed
1 Tbl. mayonnaise
1/2 tsp vanilla

Mix all together and chill.

As a kid I couldn't get enough of those ice creams on a stick called Dream Cycles/Orange Cycles. The vanilla ice cream inside with the orange on the outside were so refreshing. This salad reminds me of those ice cream truck treats. The only thing I would change might be the nuts but even a change that small will change this salad's flavor.

Cheese Straws

Just in time for the holidays!

Cheese Straws

2 cups extra sharp cheddar cheese, grated
2 sticks butter, room temperature
1/4 tsp. cayenne pepper
2 cups four
1 Tbl. lemon juice

Preheat oven to 425 degrees. In a large bowl combine all ingredients. Knead with your hands to soften the mixture and form a ball. Dive into 3 portions. Between sheets of floured wax paper, roll each portion until thin. Cut into strips. Bake on a cookie sheet for about 12 minutes or until lightly browned. Let cool. Using a spatula transfer to paper towels to drain. Store in air tight container.

These cheese straws are simple to make and so delicious. You can change the flavor by using blends of cheese. These are really good made with the seasoned Mexican cheese blend found in your grocery store.

Chocolate Chunky Pecan Pie

1 deep dish pie 9" pie crust, unbaked
3 large eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup (1/2 stick) butter, melted
1 tsp. vanilla
1 cup pecan halves, coarsely chopped
3/4 cup chocolate chunks

Preheat oven to 350 degrees. In a bowl combine eggs, corn syrup, sugar, butter and vanilla with a wire whisk. Stir in pecans. Sprinkle chocolate chunks over bottom of crust. Pour pecan mix slowly over chocolate. Bake 50 minutes.

If your crust starts to brown too quickly, cover it with foil. If you are using a frozen pie shell, do not thaw. Always bake pies with a baking sheet under them just in case they boil over. If you have trouble finding chocolate chunks, buy squares and chop them or use a good quality of chocolate chip.

Sweet Potato Casserole

6 sweet potatoes, peeled and cut into small chunks
1/4 cup butter, softened
1/4 cup brown sugar, packed
1/4 cup chopped nuts
1/2 tsp. allspice

Boil sweet potatoes until tender. Drain and place in a mixing bowl. With a fork mix butter, brown sugar, nuts and allspice until crumbly. Gently toss into potatoes (don't mash potatoes). Pour into a baking dish sprayed with non-stick spray. Top with miniature marshmallows. Bake in a 350 degree oven until hot and marshmallows are slightly browned.

You can change the flavor by changing the spice. Nutmeg is good but ground cloves gives this a really great taste. You can also use cinnamon or pumpkin pie spice.

Trail Mix Biscotti

Biscotti is an Italian biscuit-cookie that has been baked twice. It freezes well or can be storeed at room temperature in an airtight container.The Italians use the term biscotti to refer to any type of cookie. In North America, the word "biscotti" is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee.
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.

Biscotti is said to have originated during Columbus's time and credited to an Italian baker who originally served them with Tuscan wines. They became so popular that every province developed their own flavored version. Because of their long storage ability they were an ideal food for sailors, soldiers, and fisherman.

Trail Mix Biscotti

3 cups flour
2 tsp. Baking Powder
1 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 pkg. (6 oz.) Trail Mix Mixed Nuts & Raisins
1/2 cup dried cranberries


PREHEAT oven to 375°F. Mix flour, baking powder and salt in small bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.

PLACE dough on lightly floured surface. Gradually add the trail mix and cranberries, kneading into dough until well blended after each addition. Divide dough in half. Shape each half into 12x2-inch log; place on greased baking sheet.

BAKE 20 to 25 min. or until lightly browned. Remove from baking sheet to cutting board; cool 15 min. Cut each log diagonally in 1-inch-thick slices, using serrated knife. Place, cut sides down, on baking sheet. Bake an additional 20 min. or until lightly toasted and dry, turning over after 10 min. Remove to wire racks. Store in tightly covered container at room temperature.

This little cookie/biscuit takes a little time to make but is well worth every minute.

Ambrosia Bars

This recipe was sent to me by my dear friend Lillian. It came from one of her cookbooks "Favorite Recipes of Eastern Star, 1967." Enjoy!

1 1/2 cups brown sugar
1 cup plus 2 Tbl. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) soft butter
2 cups coconut
1 cup chopped pecans
1 tsp. vanilla
2 well-beaten eggs

Combine 1/2 cup brown sugar, 1 cup flour, baking powder, salt and butter. Mixture will be crumbly. Press into a 9 x 13" pan. Bake at 325 for 12 - 15 minutes. Combine all remaining ingredients. Spread over baked layer. Bake for 20-25 minutes longer. Cool

Frosting

2 Tbl. butter
6 large marshmallows
2 Tbl. cream (evaporated milk)
1 1/2 cups powdered sugar
1 1/2 tsp. lemon juice
1 tsp. grated orange rind
Orange juice if needed

Gently heat butter, marshmallows and cream until marshmallows are melted. Add powdered sugar, lemon juice and orange rind. Add enough orange juice to spread easily if needed. Spread on cooled cookie and cut into bars when icing is set.

When I made this I grated a little more orange rind for garnishing. This would also be pretty garnished with cherries. It is a very rich dish so when cutting, you might want to cut into small squares.

Shrimp Casserole

3/4 cups uncooked white rice
3/4 lb. medium size raw shrimp
1/4 cup butter
1/2 green bell pepper, chopped
1/2 medium onion, chopped
1 celery rib, chopped
1 tsp. minced garlic
1 can cream of mushroom soup, undiluted
1/2 cup shredded cheddar cheese
1/4 cup bread crumbs

Preheat oven to 350 degrees. Cook rice according to package. Peel and devein shrimp. Melt butter in a large skillet over medium heat. Add bell pepper, onions, celery and garlic. Sauté 10-12 minutes or until tender. Stir in soup, shrimp, salt and pepper. Cook 3 minutes or until shrimp turns pink. Combine shrimp mix and rice. Pour into a 8 x 8 baking dish sprayed with non-stick spray. Sprinkle evenly with cheese and bread crumbs. Bake 20 minutes or until cheese melts. Serves 4 - 6

Changes - Use cream of celery or cream of shrimp soup instead of mushroom. Use 1 1/2 cups of cooked chopped chicken instead of shrimp. When using chicken, you might want to use cream of chicken soup. You can also make this dish using imitation crab meat or tuna.

Roasted Pepper Veggie Dip

1 jar (12 oz.) roasted red peppers, well drained
1 garlic clove, minced
1 cup sour cream
1/2 cup mayonnaise
2 Tbl. chopped parsley
1 cup cottage cheese

In a food processor combine peppers and garlic. Process until smooth. Add sour cream, mayonnaise, parsley and pulse to combine. Add cottage cheese and pulse until well blended. Serve with raw veggies.

Changes - add a little dill or other herb that you might like. To do this, mix full recipe, take out a spoon full, add your other herbs, mix and taste. This will tell you if your added flavors will compliment or destroy the flavor of your dip. You can also increase the amount of garlic if you want. And for added texture, add a few finely chopped nuts.

Country Omelet

2 cups potatoes, diced
1/2 cup onion, diced
8 - 10 strips bacon
8 eggs
2 Tbl. milk
Salt & Pepper to taste

In a large skillet fry bacon until crispy. Remove and pour grease from pan but don't wipe clean. Fry potatoes and onions in bacon pan until done and browned. (Add just a little bacon grease if needed for cooking potatoes.) Add bacon and mix with potatoes. Remove skillet from heat. In a bowl beat eggs, milk and salt & pepper until blended. Pour over mixture in skillet and cover. Place over med. heat burner. Tilt pan to let egg mixture run down onto the hot skillet. Remove cover occasionally and fold egg mixture over around edges to allow more of the liquid to run onto the hot skillet. When omelet becomes puffy around the edges and center is set, gently slide onto plates. Serves 6-8.

Changes - Use ham or sausage instead of bacon. If using ham you will have to add a little cooking oil for cooking the potatoes. And of course, you can add cheese. When I do this, I add during the last 5 minutes of cooking to allow the cheese to melt and run into the omelet.

Simple Swedish Meatballs

1 1/2 lb. lean ground beef
1 pkg (6 1/4 oz.) boxed chicken stuffing mix
2 eggs, lightly beaten
1 small onion, finely chopped
1 1/4 cups water
1 jar (12 oz.) beef gravy
1 cup sour cream

Preheat oven to 400 degrees. Mix meat, stuffing, eggs, onions and water. Shape into meatballs about 1" in diameter (about 32). Place in 2 foil lined 13 x 9 baking pan. Bake 20 minutes. Mix gravy and sour cream in a large sauce pan. Add meatballs. Mix lightly and cook on low for 5 minutes. Serves 8 (4 meatballs each)

With the holidays coming up, this is a simple and delicious way to make meatballs. You can make the meatballs ahead and freeze by placing them in single layers on a baking dish, place into freezer until frozen and then transfer to a zip top bag.

Changes - use ground turkey or chicken. The boxed stuffing comes in several flavors so you can easily change your flavor by changing your stuffing.

Ham & Egg Breakfast Cups

16 slices deli ham
4 Tbl. shredded cheese
8 eggs
pepper to taste

Preheat oven to 400 degrees. Coat 8 muffin tins with non-stick spray. Place 2 slices of ham in each muffin tin creating a "cup." Make sure there are no tears in your ham so there will be no leakage. Add 1/2 Tbl. of cheese. Break one egg into each tin. Sprinkle with pepper. Bake 15 minutes or until desired degree of doneness. Carefully remove using the ham to lift.

Changes - Serve over English Muffins with Hollandaise Sauce. Add a little salsa over your cooked egg along with a little sour cream. Use deli sliced turkey, chicken or beef instead of the ham. Get creative and think with your taste buds.

Fruity Gelatin

2 cups water
1 pkg (3 oz.) strawberry gelatin
1 can (21 oz.) strawberry pie filling
1 pkg (3 oz.) lemon gelatin
1 pkg (3 oz.) cream cheese, softened
1/3 cup mayonnaise
1 can (8 oz.) crushed pineapple, undrained
1 cup miniature marshmallows
1/2 whipped topping
3 Tbl. chopped nuts

In a large saucepan, bring 1 cup of water to a boil. Stir in strawberry gelatin until dissolved. Add pie filling, mix well. Pour into an 11 x 7 x 2 dish. Cover and refrigerate for 2 hours or until set.

In a saucepan, bring 1 cup water to a boil. Stir in lemon gelatin until dissolved. In a mixing bowl beat cream cheese and mayonnaise until smooth. Beat in lemon gelatin and pineapple. Cover and refrigerate 45 minutes. Into cream cheese mix, fold in marshmallows and whipped topping. Spoon over strawberry layer. Sprinkle with nuts. Cover and refrigerate at least 2 hours. Serves 12.

Changes - change pie filling to blueberry, cherry, peach, etc. Make sure your gelatin flavor fits the flavor of your pie filling.

Garlic Salad Dressing

2 cups mayonnaise
1/4 cup water
1/4 cup milk
1/4 cup buttermilk
2 Tbl. grated Parmesan cheese
1/4 tsp. black pepper
2 tsp. dehydrated onions
1 tsp. lemon juice
1/2 tsp. garlic salt
1/2 tsp. garlic powder

In a small bowl, whisk all ingredients until blended. Cover and chill at least 1 hour. Store in refrigerator for up to 2 weeks. Makes 2 1/2 cups.

Changes - add a few dried herbs. The best way to tell if your choice of herbs will compliment your dressing is to make it according to the recipe, scoop up 1 tsp. and sprinkle just a FEW herbs, mix and taste. I like to use just a little fresh dill in this. It gives it a fresh taste.

Black Bean Patties

Black Bean Patties

1 can (15 oz.) black beans, rinsed and drained
1/2 tsp. minced garlic
1/4 tsp. ground cumin
1/8 tsp. salt
1 large egg
1/2 cup Pepper Jack cheese, shredded
1/4 cup chopped red onion
1/4 cup cornmeal

Place 1/2 cups beans, garlic, cumin and salt in a bowl. Partially mash with a fork. Place remaining beans and egg egg into a food process. process 30 seconds or until well combined. add to mashed beans in bowl and stir until combined. Add cheese and onions, stir until combined. Divide into 4 patties. Place cornmeal in shallow dish. Dredge both sides with cornmeal. Heat frying pan sprayed with non-stick spray over medium high heat. Add patties. Cook 3 minutes on each side or until browned.

Changes - this can actually be made with any type of shelled bean. It's great using black eyed peas. I have a recipe in my cookbook Stir, Laugh, Repeat that's called "Georgia Pea Patties." This is a really a spiced up version of that recipe. You can also change the cheese if pepper jack is too hot for your taste. But, if you want it hotter, add a finely chopped hot pepper.

Ground Beef & Potato Pie

2 med. potatoes, peeled and chopped
1 lb. ground beef
1 med onion, chopped
1 garlic clove, minced
1/2 tsp. dried thyme
1/2 tsp. rubbed sage
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chili sauce
1/2 cup shredded cheese
2 pie shells (9" each)
1 Tbl. mustard
1 Tbl. milk

Cook potatoes in boiling water until tender. Mash and set aside. In a skillet brown the beef and drain. Stir in onions, clove, thyme, sage, salt and pepper. Simmer 4-5 minutes. Stir in potatoes and chili sauce. Place 1 crust in a 9" pie plate. Brush mustard evenly over crust. Add meat mixture. Top with cheese. Top with remaining pie shell sealing edges. Trim off excess pie shell. Cut slits in the pie crust. Brush with milk. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 25 minutes or until golden brown. Serves 6

Changes - ground chicken or pork instead of beef. Add green peppers and/or mushrooms when adding onions. Don't like cheese? Leave it out. Use condensed cream of mushroom or cream of celery soup instead of chili sauce for a creamy texture.

Donut Cupcakes

1 1/2 tsp. ground cinnamon
1 cup sugar
1 pkg yellow cake mix (18.25 oz.)
1 Tbl. ground nutmeg

Preheat oven to 350 degrees. Spray 24 mini muffin pan cups with non-stick spray. Combine cinnamon and sugar in a small bowl and set aside. Prepare cake mix according to package. Stir nutmeg into batter. Fill muffin cups 2/3 full. Bake about 12 minutes or until a toothpick inserted into the center comes out clean. Remove from pans and roll in cinnamon sugar until completely coated. Serve warm or at room temperature. Makes 24 mini cupcakes.

The nutmeg gives the cakes a donut flavor. Changes can be made by changing the spice or cake mix flavor. This would be good with chocolate cake instead of yellow.

Apple Ball Pull Bread

1 frozen pkg (12) rise and bake dinner rolls
1 med. tart apple, peeled and chopped
1/2 cup finely chopped pecans
3/4 cup sugar
1/2 tsp. cinnamon
1/2 cup butter, melted

Icing:
1 cup confectioners' sugar
3 tsp. hot water
1/2 tsp. vanilla extract

Place rolls in a warm place and let rise for about 1 hr. Combine apple, sugar, pecans and cinnamon. Set aside. Break each roll in half and on a lightly floured surface, pat and roll out each into a 2 1/2" circle. Place 1 tsp. of apple mixture in center. Pinch edges together to seal and form into a ball. Dip in butter. Place half of the dough balls into a 10" tube pan. Sprinkle with 1/4 cup of remaining apple mixture. Add next layer and rest of apple mixture. Cover and let rise until nearly doubled (about 45 minutes). Bake at 350 for 35-40 minutes or until golden brown. Combine icing and drizzle over bread while hot. Cool before serving.

This bread takes a little time to make but the original recipe called for actually making your own dough and I've found that it works just as well with frozen yeast dinner rolls which also cuts the time down. For changes I would suggest using different flavorings. Instead of the vanilla extract, try orange or maple. If you don't have orange flavoring, use 3 1/2 tsp. of orange juice with pulp instead of hot water and vanilla extract in the icing.

Chocolate Candy Frosting

Chocolate Candy Frosting

24 large marshmallows
6 milk chocolate candy bars with almonds (1.45 oz. each), chopped
2/3 cup milk
1 carton (12 oz.) frozen whipped topping, thawed

In a small saucepan combine marshmallows, candy and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a bowl and cool to room temperature. Fold in 3/4 cup whipped topping. Ice between layers of cake. Use remaining cool whip to ice outside. Refrigerate at least 1 hour before serving.

Changes - use a different flavor of candy. Maybe using white chocolate with nuts or coconut, etc. Sprinkle coconut or chopped nuts over outside icing.

Apple Coffee Cake

1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup self rising flour
1/2 tsp. ground cinnamon
2 med. tart apples, peeled and chopped
1/2 cup chopped nuts

Preheat oven to 350 degrees. In a mixing bowl cream butter and sugar. Beat in egg and vanilla. Add cinnamon to flour. Gradually add flour to mixture. Fold in apples and nuts. Pour into an 8 x 8 x 2 baking dish. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Serves 9

Changes - use pears instead of apples. Change the spices by using allspice, apple pie spice, pumpkin pie spice, or maybe cloves.

Popcorn Bars

5 cups cooked popcorn
1 cup chopped nuts
1 pkg (10 1/2 oz.) miniature marshmallows
1/4 cup butter
1/2 cup chocolate chips

In a large bowl combine popcorn, pecans and 1 cup marshmallows. In a heavy saucepan melt butter over low heat. Add chocolate chips and remaining marshmallows. Cook and stir until smooth. Pour over popcorn and nuts. Toss to coat. With buttered hands, press into a greased 13 x 9 x 2 pan. Cool. Cut with a serrated knives. Makes about 2 doz.

This is great to have on hand as an after school snack. You can change the flavor by using other flavors of chips such as white, butterscotch, etc. You can also used pre-cooked, pre-packaged popcorn if you want. Just watch the salt content so your bars won't come out too salty. Or simply use low or no salt microwave popcorn.

Herby Macaroni & Cheese

1 Tbl. butter
3 Tbl. all purpose flour
2 cups milk
3/4 tsp. dry marjoram
1/2 tsp. dried thyme
1/8 tsp. ground nutmeg
1/8 tsp. paprika
1 Tbl. Dijon mustard
1/2 cup grated Parmesan cheese
1 pkg (7 oz.) elbow macaroni
1 cup cottage cheese

Preheat oven to 350 degrees. Cook macaroni according to package and drain. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over med. heat. Boil 2 minutes or until thickened. Add marjoram, thyme, nutmeg and paprika. Stir until blended. Remove from heat. Stir in mustard and 1/3 cup of Parmesan cheese. Mix well. Add macaroni and cottage cheese stirring until coated. Pour into an 8 x 8 baking dish sprayed with non-stick spray. Top with remaining Parmesan. Bake 30 minutes or until top is golden brown.

Changes - change the cheese to cheddar, Swiss, etc. Add a little cooked, crumbled bacon to inside as well as top. Add French fried onions to top. Or you might add 3/4 - 1 cup of cubed ham to the mac and cheese.

Chicken Mac & Cheese Casserole

1 box Macaroni & Cheese
1 can (10 3/4oz.) condensed cream of chicken soup
1/2 cup milk
1 cup chopped chicken, cooked
1 green onion, chopped
1 cup crushed potato chips

Preheat oven to 350 degrees. Make macaroni and cheese according to package. Stir in soup, milk, chicken and onion. Pour into a 2 qt. casserole dish sprayed with non-stick spray. Top with crushed chips. Bake 30 minutes or until bubbly. Serves 6

Changes - Instead of chicken, use tuna. Change the soups to cream of mushroom, celery or broccoli. Dress it up by adding 1/4 cup of chopped black olives or water chestnuts for a crunch.

Nutty Coconut Pie

1 stick of butter, softened
2 Tbl. self rising flour
1/2 cup sugar
1 cup light syrup
3 eggs
1 tsp. vanilla
1/2 cup nuts (pecans, walnuts)
1/2 cup shredded coconut

Preheat oven to 350 degrees. Cream butter and sugar, add flour, then syrup mixing well after each addition. Add eggs one at a time and beat well after each. Stir in vanilla and coconut. Sprinkle nuts in the bottom of an unbaked pie crust. Carefully spoon coconut mixture over nuts (trying not to disturb the nuts). Bake 45 minutes or until center is set.

Lemon Carrots

1 1/2 lbs. medium carrots cut into 1/2" slices
3 Tbl. butter
3 Tbl. brown sugar
3 Tbl. lemon juice

Place carrots in a saucepan, cover with water and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until crisp-tender. In a small saucepan melt butter. Add brown sugar and lemon juice. Bring to a boil. Boil 1 minute stirring constantly. Drain carrots, add butter mixture and toss gently. Serves 6.

One Pan Tacos

1 lb. extra lean ground beef
2 cups water
1 pkg Taco seasoning mix
2 cups instant rice, uncooked
1 cup shredded cheese
2 cups shredded lettuce
2 cups chopped tomatoes

Brown meat in a large non-stick skillet, drain. Add water and seasoning mix, stir to blend. Bring to a boil. Stir in rice. Sprinkle with cheese. Cover with a tight fitting lid and turn off heat. Let sit 5 minutes or until water is absorbed by rice. Serve lettuce and tomatoes on the side.

These can be served in taco shells, wrapped in tortilla or served as it is. I like to top mine with sour cream and extra shredded cheese. You can add chopped onions and peppers for more taste.

White Chocolate Macadamia Muffins

1 3/4 cups self rising flour
3/4 cup sugar
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate chips
3/4 cup chopped macadamia nuts

Glaze
1/2 cup white chocolate chips melted
1 Tbl. evaporated milk

Preheat oven to 400 degrees. In a bowl whisk egg, milk and butter. Stir in flour just until moistened. Fold in chips and nuts. Fill muffin cups 2/3 full. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan. For glaze , in a small microwave-safe bowl, melt chips with evaporated milk. Stir until smooth. Drizzle over warm muffins. Makes 12 muffins.

Changes - You can use milk chocolate chips instead of white and you can use pecans or walnuts instead of the macadamia. You can also use 3/4 cup of blueberries in place of the chips. This is actually a basic recipe for making simple muffins so just get creative.

No Cook Lemon Pie

1/2 cup evaporated milk
1 pkg (3.4 oz.) instant lemon pudding mix
2 pkg (8 oz. each) cream cheese, softened
3/4 cup pure lemon juice
1 graham cracker crust

Mix milk and pudding beating at low speed, about 2 minutes. In another bowl beat cream cheese until light and fluffy, about 3 minutes. Gradually add lemon juice and then pudding mix. Pour into crust. Cover and refrigerate at least 4 hours. Serves 6-8.

Changes - Make it Key Lime by using lime pudding and key lime juice.

Apple Log

1 pkg (8 oz.) cream cheese, softened
1/4 cup powdered sugar
1/2 cup finely chopped apples
1/4 tsp. cinnamon
1/2 cup chopped pecans


Combine cream cheese and powdered sugar. Mix in apples, cinnamon and 1/4 cup pecans. Shape into a log. Roll in remaining 1/4 cup of pecans. Wrap in plastic wrap. Refrigerate at least 20 minutes before serving. Serve with vanilla wafers, butter cookies, etc.

Changes - Instead of apples you can use any chopped dried fruit such as raisins and cranberries. This is really pretty to make for the Christmas holidays using dried red and green fruits.

Applesauce Muffins

1/2 cup (1 stick) butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1/2 Tbl. cinnamon
1/2 tsp. cloves
1 tsp. allspice
1 tsp. soda
1 cup applesauce
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 400 degrees. Cream butter, sugar, eggs and vanilla. Sift together flour, cinnamon, cloves and allspice. Mix soda with applesauce. Add nuts and raisins to applesauce. Blend all ingredients together. Fill muffin tins sprayed with non-stick spray 2/3 full. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Makes about 1 1/2 dozen.

Changes - Not many, these are great just as they are, but you could add some coconut or instead of using applesauce use very well drained crushed pineapple.

Applesauce Muffins

1/2 cup (1 stick) butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1/2 Tbl. cinnamon
1/2 tsp. cloves
1 tsp. allspice
1 tsp. soda
1 cup applesauce
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 400 degrees. Cream butter, sugar, eggs and vanilla. Sift together flour, cinnamon, cloves and allspice. Mix soda with applesauce. Add nuts and raisins to applesauce. Blend all ingredients together. Fill muffin tins sprayed with non-stick spray 2/3 full. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Makes about 1 1/2 dozen.

Changes - Not many, these are great just as they are, but you could add some coconut or instead of using applesauce use very well drained crushed pineapple.

Strawberry Tartlets

Strawberry Tartlets

1 can refrigerated crescent rolls
1/2 cup strawberry preserves
1 pkg (8 oz.) cream cheese, softened

Preheat oven to 350 degrees. Spray 24 mini muffin cups with non-stick spray. Unroll crescents and separate into 4 rectangles. Press perforations to seal. Cut each rectangle into 6 squares. Gently press squares into muffin cups (will not cover inside of cup so don't press too much). Mix preserves and cream cheese until well blended. Spoon about 1 tsp. into each muffin cup. Bake 15-18 minutes or until edges are golden brown. Cool in pan 5 minutes before removing. Can garnish with strawberry slice, optional.

Changes - Use different preserves, add chopped nuts or divide cream cheese in half, use 1/2 for strawberry and other 1/2 for peach using 1/4 cup of preserves for each flavor. If you have several jars of preserves and/or jelly open divide cheese evenly and make different flavors in the same muffin pan.

Meaty Baked Beans

Country Bob's contacted me a couple of weeks ago asking if I would try their product. I'm game for just about anything so I said yes. I even told them I would try coming up with a recipe using their All Purpose Sauce. Now everyone that follows my recipes know that I cook simple dishes and I didn't want to change my style. One of the best ways to create a recipe with a new product is to taste the product before adding it to anything. One of the 1st recipes that came to mind after tasting was the baked beans my daughter makes. I just knew it would be a perfect blend and it is. To my daughter's original recipe I added bell peppers, which I love in baked beans, and eliminated the brown sugar. Country Bob's All Purpose Sauce gave the beans a touch of tart, with a hint of BBQ. They can be served as a meal, due to the ground beef, or as a side dish. I'm having them tonight with Baby Back Ribs and plan to serve the sauce on the side for dipping.

I've only been working with this sauce for a few days but have already found that it's great mixed with sauteed onions served over roast. I've also used it as a condiment in my baked chicken wraps.

For more information on this tasty sauce go to www.countrybob.com


1 lb. lean ground beef, cooked and crumbled
1/2 onion, diced
1/2 bell pepper, diced
10 slices cooked bacon (can used precooked)
2 - 3 cans (16 oz.) pork & beans
1/2 cup Country Bob's All Purpose Sauce

Preheat oven to 350 degrees. Saute onions and peppers until onions are transparent. Gently mix beef, onions & peppers, 4 slices of bacon crumbled, beans and Country Bob's All Purpose Sauce. Pour into baking dish sprayed with non-stick spray. Bake 20-25 minutes or until bubbly.

Seafood Chowder

2 cans cream of potato soup
2 can cream of celery soup (or 1 can cream of celery and 1 can cream of cheddar)
3 cups half and half
1 1/2 Tbl. Old Bay seasoning
1/2 lb. cooked peeled shrimp
1 lb. crab meat or imitation crab, chopped
1 small can clams, with juice
1/2 cup butter
salt & pepper to taste

In a large sauce pan over low heat stir together all ingredients. Simmer over low heat until hot. Serves 6

Changes - You can add sautéed onions and/or bell peppers. You can use bay scallops as a substitute the shrimp, crab or clams or even as an addition. If the soup becomes a little thicker than you want, add enough milk to thin it to your desired thickness. This is a great dish for any time of the year but especially on those cold winter nights.

Coconut Buns

4 oz. cream cheese, softened
1/4 cup sugar
1/4 - 1/2 cup coconut
1 Tbl. honey
1 tsp. lemon juice
1 can Crescent rolls

Glaze
1/2 cup powdered sugar
1 tsp. softened butter
1 Tbl. lemon juice

Preheat oven to 350 degrees. In a small bowl mix cream cheese, sugar, honey and lemon juice until smooth. Spray a cookie sheet with non-stick spray. Unroll crescents onto cookie sheet. Don't separate. Press perforations together to make 1 large sheet. Carefully spread cream cheese mix over crescent sheet. Sprinkle with coconut. Roll up like a jelly roll. With a serrated knife cut into 12 equal slices. Place on cookie sheet and bake 15-20 minutes or until golden brown.

In a small bowl mix sugar, butter and lemon juice. Spread over warm rolls.

Changes - Use finely chopped nuts or raisins instead of coconut. After adding glaze, sprinkle with coconut or chopped nuts. Or add a little cinnamon with the nuts and make cinnamon buns

Baked S'Mores

Baked S'Mores

1 cup quick cooked oats
1/2 cup self rising flour
1/2 cup brown sugar, packed
1/2 cup butter, melted
2 cups miniature marshmallows
1 cup milk chocolate chips

Preheat oven to 350 degrees. In a bowl combine oats, flour and sugar. Add melted butter. Mix until crumbly. Press into a 11 x 7 x 2" baking dish sprayed with non-stick spray. Bake 10 minutes. Sprinkle evenly with chips. Top with marshmallows. Bake 5-7 minutes or until marshmallows begin to brown. Cool and cut into bars.

Changes - Use crushed graham crackers or vanilla wafers instead of oats. Sprinkle with nuts before last baking. Spread with peanut butter before adding chips and marshmallows. Sprinkle with coconut before last baking. This is fun to make with the kids and I'm sure they can come up with other ingredients to add or change out.

Rice Balls

3 eggs
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup Parmesan or Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
2 oz. Mozzarella cheese cut into 3/8" cubes
1 cup dry bread crumbs
oil for deep frying

In a bowl, lightly beat 2 eggs. Stir in rice, butter, cheese salt and pepper. Cover and refrigerate for 30 minutes. With your hands, roll into 1 1/2" balls. Press a mozzarella cube into each and reshape the ball.

In a small bowl, lightly beat 1 egg. Dip each ball into egg, roll in bread crumbs and deep fry until balls are golden brown, about 4 minutes. Drain on a paper towel.

These are tasty just as they are but you can serve them with drizzle of spaghetti sauce. They are great to make up for parties but really need to be kept warm during serving. The Mozzarella cheese is great inside but I've made them with cheddar and pepper jack for a change in flavor. You can add a little minced garlic or minced onion for more flavor. Or you might want to add some Italian seasonings for an added flavor boost.

Rice Balls

3 eggs
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup Parmesan or Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
2 oz. Mozzarella cheese cut into 3/8" cubes
1 cup dry bread crumbs
oil for deep frying

In a bowl, lightly beat 2 eggs. Stir in rice, butter, cheese salt and pepper. Cover and refrigerate for 30 minutes. With your hands, roll into 1 1/2" balls. Press a mozzarella cube into each and reshape the ball.

In a small bowl, lightly beat 1 egg. Dip each ball into egg, roll in bread crumbs and deep fry until balls are golden brown, about 4 minutes. Drain on a paper towel.

These are tasty just as they are but you can serve them with drizzle of spaghetti sauce. They are great to make up for parties but really need to be kept warm during serving. The Mozzarella cheese is great inside but I've made them with cheddar and pepper jack for a change in flavor. You can add a little minced garlic or minced onion for more flavor. Or you might want to add some Italian seasonings for an added flavor.

Maple Cookies

Maple Cookies

1/2 cup butter
1 cup brown sugar, packed
1 egg
1/2 cup pure maple syrup (not maple flavored pancake syrup)
1/2 tsp. maple flavoring
1 1/2 cups self rising flour
1 cup coconut, shredded

Preheat oven to 375 degrees. In a mixing bowl cream butter and brown sugar until fluffy. Beat in egg, syrup and maple flavoring until mixed well. Add flour to mixture. Stir in coconut. Drip by tablespoons 2" apart onto a cookie sheet sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned.

Changes - These so perfect that they don't really need changes but of course there is my favorite change. Add chopped nuts - pecans, walnuts, etc.

Brussels Sprouts with Parmesan

1 1/2 lb. frozen Brussels sprouts
3 Tbl. butter
1/4 cup seasoned bread crumbs
3 Tbl. shredded Parmesan cheese

Preheat oven to 325 degrees. In a saucepan boil Brussels sprouts in salted water for 8 - 10 minutes. Drain. Place in a 1 1/2 qt. baking dish sprayed with non-stick spray. Melt 2 Tbl. butter and drizzle over sprouts. Mix bread crumbs, cheese and 1 Tbl. butter. Sprinkle over sprouts. Cover and bake for 10 minutes, Uncover and bake another 10 minutes. Serves 6

Changes - Use broccoli spears instead of sprouts, add mushrooms before adding bread crumb mix or use a another flavor of cheese. This is also good when you add a can of condensed cream of mushroom, chicken or celery soup (undiluted) before adding the bread crumbs.

Breakfast Casserole for a Crowd

2 lb. sausage
1 pkg (6 oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded pepper jack cheese
1/4 cup minced onions
1/2 cup red and/or green peppers, finely chopped
8 eggs, beaten
2 cups half & half cream
1 1/4 cup milk
1 1/2 tsp. dry hot mustard
salt & pepper to taste

Cook sausage in a large skillet until browned. Drain, crumble and set aside. In a large bowl combine croutons, cheeses, onions, peppers, mustard, salt and pepper. Beat eggs well then add milk and half & half. Beat again. Add egg mix and sausage to crouton/cheese mix. Stir well to combine. Pour into a 9 x 13 baking dish sprayed with non-stick spray. Cover with plastic wrap and refrigerate overnight.

Cooking - Preheat oven to 350 degrees. Remove cover from baking dish. Bake 45-50 minutes (make sure eggs are set in center of dish). Remove from oven and let set for 10-15 minutes before serving. Serves 12

Changes - Use bacon or ham instead of sausage. Serve with topping of sour cream and maybe a little salsa.

Rice Casserole

1/4 cup butter
1 med. onion chopped
4 cups cooked rice
2 cups sour cream
1 bay leaf
salt and pepper to taste
2 cups grated cheese

Preheat oven to 350 degrees. Spray a 2 1/2 qt. casserole dish with non-stick spray. In a frying pan sauté onion in butter for about 5 minutes. Remove from heat. Add rice, sour cream, bay leaf, salt and pepper. Mix well. Place 1/2 of the rice mix in the casserole dish. Top with 1/2 of the cheese. Add remaining rice mix, top with remaining cheese. Bake 25 minutes.

Changes - this dish is great as it is but one of the best changes is to use a blend of long grain rice and wild rice. That is really delicious! You can add a few mushrooms or add some chopped bell pepper when cooking the onions. And if you want some heat, add some crushed red pepper.

Rice Casserole

1/4 cup butter
1 med. onion chopped
4 cups cooked rice
2 cups sour cream
1 bay leaf
salt and pepper to taste
2 cups grated cheese

Preheat oven to 350 degrees. Spray a 2 1/2 qt. casserole dish with non-stick spray. In a frying pan sauté onion in butter for about 5 minutes. Remove from heat. Add rice, sour cream, bay leaf, salt and pepper. Mix well. Place 1/2 of the rice mix in the casserole dish. Top with 1/2 of the cheese. Add remaining rice mix, top with remaining cheese. Bake 25 minutes.

Changes - this dish is great as it is but one of the best changes is to use a blend of long grain rice and wild rice. That is really delicious! You can add a few mushrooms or add some chopped bell pepper when cooking the onions. And if you want some heat, add some crushed red pepper.

Stuffed Zucchini

Stuffed Zucchini

6 small zucchini
1 med onion, chopped
5 Tbl. butter
1/2 cup mushrooms, chopped
2 Tbl. parsley, chopped
2 Tbl. bread crumbs
1/3 cup milk
2 eggs, slightly beaten
salt & pepper to taste

Wash zucchini. Place them in a large saucepan. Cover with salted water. Bring water to a boil, lower temperature and simmer for 7-8 minutes. Remove from water. Allow to cool enough to handle. Preheat oven to 450 degrees. In a small bowl place bread crumbs and milk. Sit aside. Split zucchini lengthwise. Scoop out most of the pulp and chop. Place the zucchini shells in a shallow baking dish sprayed with non-stick spray. In a skillet heat 3 Tbl. butter, add onions and sauté until golden. Stir in zucchini pulp, mushrooms, parsley, salt and pepper. Drain bread crumbs and pat dry with a paper towel. Add to skillet. Cook over med. heat stirring constantly for 2-3 minutes. Remove pan from heat and stir in the eggs. Fill zucchini shells with mixture and top each with remaining butter. Bake for 8-10 minutes or until tops are lightly browned. Serves 6

Changes - Use yellow squash. Add a little sage to the pulp mixture. Top with a little cheese. Or get really creative and stuff it with meat.

Artichoke Casserole

1 can (14 oz.) artichoke hearts, drained and cut in two
1 can water chestnuts, sliced
1/2 cup black olives, sliced
3 hard boiled eggs sliced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup shredded sharp cheese
1/4 cup bread crumbs

Preheat oven to 350 degrees. Place in an 8 x 8 casserole dish sprayed with non-stick spray a layer of artichokes, top with olives, top with boiled eggs. Add milk to soup and mix well. Pour over eggs. Sprinkle with cheese and bread crumbs. Bake about 1 hour uncovered. Serves 6

Changes - Use Broccoli spears instead of artichokes (cut baking time down to 40 minutes). Add mushrooms instead of olives or along with olives. Add a layer of cooked, shredded chicken. If adding the chicken I would make them the 1st or 2nd layer, not the top. You could also change the soup to cream of chicken or cream of celery.

Cottage Cheese & Pineapple Jello Salad

2 pkg. lime jello
1 pkg. lemon jello
1 cup crushed pineapple, drained
1 cup cottage cheese
1 cup mayonnaise
1 cup pecans, chopped

Mix lime and lemon jello using only 2 cups of water. (Use 1 cup of boiling water to dissolve jello. After dissolved add 1 cup of cold water. Pour jello into a 8 x 8 dish and refrigerate until firm. Mix together pineapple, cottage cheese, mayonnaise and pecans. Cut jello into 1/2" squares and place into a bowl. Fold in cottage cheese mix. Refrigerate until ready to serve.

Changes - change the jello flavors.. orange, cherry, etc. When ready to serve, scoop into serving dishes, top with whipped topping and a cherry for a really pretty dessert.

Sausage & Rice Casserole

1 lb. sausage
1 med. onion, chopped
1/2 bell pepper
1 can cream of mushroom soup
1/2 cup water
1/2 cup uncooked rice
Salt & Pepper to taste

Preheat oven to 400 degrees. In a large skillet brown sausage, onion and bell pepper until done. Drain. Add soup, water, rice, salt & pepper. Cook, mixing well for 4-5 minutes. Pour into a casserole dish sprayed with non-stick spray, cover with a lid or foil and bake 25-30 minutes or until rice is done.

Changes - Add a little heat by adding crushed red pepper. Add celery, mushrooms or almond slivers for a little crunch. And of course you can always top with cheese during the last 5 minutes of cooking. Just make sure you take the lid or foil off during that time so the cheese can brown slightly.

Pineapple Fritter Rings

1 cup self rising flour
1 egg, beaten
2/3 cup milk
1 large can pineapple rings
1 cup brown sugar
Vegetable oil
Powdered sugar

Mix flour, egg and milk until smooth. Set aside. Drain juice from the pineapples into a bowl. Heat oil in a frying pan or deep fryer. Mix brown sugar with juice. Place pineapple rings into the juice. Dip into the batter. Fry until light brown turning once. Drain and sprinkle with powdered sugar.

Changes - Use fresh cut apple rings with about 1/2 cup of apple juice. Use orange juice or pineapple juice and chopped fruit such as cherries, apples, blueberries, etc. After dropping into the juice/sugar mix add the chopped fruit to the batter and drop by spoonfuls into the hot oil. You can also sprinkle the drained fritters with brown sugar instead of powdered.

Shrimp & Grits

2 cups cooked, cold grits
Egg wash, 1 egg beaten with 3 Tbl. water
2 Tbl. bacon drippings
2 lbs. shrimp, peeled and cooked
1 cup half and half
1 Tbl. cornstarch
2 Tbl. seafood seasonings (Old Bay, etc.)
1/4 cup white wine (or fat free chicken broth)

Cook the grits according to the package directions for making 2 cups. Pour into a shallow pan, refrigerate uncovered until completely cold.

In a large skillet heat bacon drippings on med. high. Cut grits into squares or wedges. Carefully dip into egg wash and place in skillet. Fry on both sides until lightly browned. In a saucepan combine Half and Half, cornstarch, seafood seasoning and wine. Cook on med. high until the sauce becomes slightly thickened stirring often. Simmer 2-3 minutes. Add shrimp to sauce and simmer 2 more minutes. Place grit squares on a platter and pour sauce over.

Changes - You don't have to fry the grits but you will loose some of the taste if you don't. And for those of you who don't like good old southern grits, try this using rice or small size pasta such as elbow macaroni. Or one of my favorite orzo.

New York Cheesecake

1 1/4 cups graham cracker crumbs
2 Tbl. melted butter
2 Tbl. sugar
1/4 tsp. cinnamon
32 oz. cream cheese, softened
2 cups sugar
6 eggs
2 tsp. vanilla
2 cups sour cream

Preheat oven to 375 degrees. Combine cracker crumbs, melted butter, 2 Tbl. sugar and cinnamon in a bowl. Mix well. Pat into a 9" spring form pan sprayed with non-stick spray. With a mixer beat cream cheese. Add 2 cups of sugar and eggs beating well. Stir in vanilla, fold in sour cream. Pour into prepared pan. Bake 45 minutes. Turn oven OFF. Leave in oven for 1 hr. Cool to room temperature. Remove side of pan. Chill and cover in refrigerator for 24 hours before serving. Makes 16 servings.

I went to a neighborhood going away party a few years ago. One of the men there made this wonderful cheesecake. I honestly think I could have sat at the table and eaten the whole thing. And since I like my cheese cake plain, it's hard for me to come up with changes or additions. This cake is perfect just as it is. Yes, you can add cherries, strawberries, blueberries... but it really doesn't need them.

Chicken Parmesan

4 oz. cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed and very well drained
1 1/4 cups shredded Mozzarella cheese
6 Tbs. grated Parmesan cheese
6 small boneless, skinless chicken breasts, pounded to 1/4" thickness
1 egg
1/2 cup Ritz crackers
1 1/2 cups spaghetti sauce, heated

Preheat oven to 375 degrees. Mix cream cheese, spinach, 1 cup of mozzarella and 3 Tbl. Parmesan until well blended. Spread over chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks. Beat egg in a shallow dish. In another dish mix 3 Tbl. Parmesan and cracker crumbs. Dip chicken into egg, then roll in crumb mixture. Place, seam-side down in a 13 x 9" baking dish sprayed with non-stick spray. Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzarella.

Changes - If you don't like spinach try chopped broccoli. This dish is also great when you replace the spaghetti sauce with Alfredo sauce.

Shrimp Alfredo

1/2 lb. linguine, uncooked
2 Tbs. Balsamic Vinaigrette Dressing
1/2 lb. uncooked , deveined, peeled shrimp
3 cloves minced garlic
8 oz. cream cheese, cut into cubes
3/4 cup chicken broth
1/4 cup shredded cheese
Parmesan cheese for serving

Cook pasta according to directions on package. Heat Vinaigrette in a large skillet on med. heat. Add shrimp. Cook and stir 2-3 minutes or until shrimp turns pink. Add garlic for the last minute of cooking. Remove shrimp with a slotted spoon. Add cream cheese and broth to the skillet. Cook until the cream cheese is completely melted stirring frequently. Add shredded cheese and shrimp. Drain pasta and add to skillet. Toss to coat. Serve with Parmesan cheese.

Changes - This is another dish I found while looking through a magazine. I made this and it's great but I did make it a 2nd time with some changes. I used the 1/2 lb. of shrimp, added a 16 oz. pkg of imitation crab meat, increased the chicken broth to 1 full cup and added 1/2 cup of shredded cheese. This one was just as good with more flavors. You can also add a can of drained crab meat or clams. Or change the dressing to Italian. A good one to get imaginative with.

Brussels Sprout Casserole

2 small boxes Brussels sprouts, thawed
2 eggs, slightly beaten
1 cup shredded cheese
1 can cream of mushroom soup
1 cup mayonnaise
4-5 strips of bacon, fried and crumbled
2 tubes butter crackers (Town House, Ritz, et.)
1 stick melted butter

Preheat oven to 350 degrees. Place Brussels sprouts in the bottom of a casserole dish sprayed with non-stick spray. Evenly sprinkle with cheese. Whisk eggs, mushroom soup and mayonnaise together. Pour over cheese. Top with bacon. Crush crackers. Add butter to crackers and sprinkle evenly over soup mixture. Bake 45 minutes.

Changes - use broccoli instead of sprouts. Try bite sized pieces of ham instead of bacon. Use pre-packaged stuffing instead of crackers. Make sure you crush before adding.

Coconut Pie

Coconut Pie

1 cup sugar
1/2 stick butter, melted
2 eggs
1 heaping Tbl. flour
1/2 cup milk
1 1/4 cup shredded coconut
1 1/4 tsp. vanilla

Preheat oven to 450 degrees. Mix sugar, butter, eggs, flour and milk until blended well. Add coconut and vanilla. Pour into unbaked pie shell and bake at 450 degrees for 10 minutes. Reduce the heat to 375 degrees and bake 25 minutes or until the filling is set.

Changes - There isn't much you can do to change a coconut pie but I have added chopped pecans or walnuts for added flavor and a crunch. This is an easy pie to make and it's never failed me in turning out perfect.

Four Layer Strawberry Filled Cake

1 pkg yellow cake mix
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream

Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers

Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries

Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.

Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened

In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.

Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.

Four Layer Strawberry Filled Cake

1 pkg yellow cake mix
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream

Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers

Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries

Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.

Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened

In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.

Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.

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.

Chicken Pie

Chicken Pie

2 cups cooked chicken, cut up
1/2 cup celery, chopped
1/2 cup onion, chopped
1 Tbl. olive oil
1 tsp. dried sage
3/4 tsp. dried thyme
1/2 tsp. poultry seasoning
salt & pepper to taste
1 1/4 cups milk
3 eggs
1 cup buttermilk baking mix

Preheat oven to 400 degrees. In a small frying pan sauté celery and onions in olive oil until slightly tender. In a large bowl combine chicken celery & onions, sage, thyme, poultry seasoning, salt and pepper. Mix well. Pour into a 10" pie plate. With an electric mixer beat milk, eggs and baking mix in a bowl until smooth. Pour over chicken mix. Bake 25-30 minutes or until a knife inserted in the center comes out clean. Cool for about 5 minutes before serving.

Changes - add a cup of frozen chopped broccoli or well drained spinach. If the top starts to brown too quickly, lay a piece of foil over the top. Don't seal the edges. This will slow down the browning process.

Squash Casserole

5-6 small squash, peeled and diced
1 medium onion, chopped
1 can cream of mushroom soup
6 slices bacon, fried and crumbled (can use pre-cooked)
1 cup grated cheese
1 sleeve Ritz crackers, crushed
1/3 cup butter or margarine, melted
salt & pepper to taste

Preheat oven to 350 degrees. Cook squash and onions together until tender. Drain, add soup, salt, pepper and bacon. Mix well and pour into a baking dish sprayed with non-stick spray. Cover with cheese. Mix crushed crackers and melted butter. Sprinkle evenly over casserole. Bake 20 minutes.

Changes - I haven't been able to come up with too many changes for this one. It's so good just the way it is. You can change the soup by using cream of celery or cream of chicken. You can also change the crackers to most any butter flavored type.

Cajun Homefries

2 lbs. white potatoes, cut into 3/4" squares
3 Tbl. cooking oil
3 strips bacon, cut in half
4 tbl.. Worcestershire sauce
1 tsp. black pepper
1 clove garlic, chopped
1 large onion, chopped
1/2 medium bell pepper, chopped
1 tbl. Tabasco sauce
1 tbl. chili powder
1/2 tsp. soy sauce
1 tbl. paprika

Add all ingredients to a large, cold frying pan. Stir until blended. Turn heat to high. Stir frequently until potatoes are golden brown. Reduce heat to low and cover pan. Continue to stir and cook until potatoes are tender. Remove from heat and serve.

Changes - These will have a some heat to them. You can control the heat by the amount of Tabasco sauce used. One change that I've made in the past is to use sausage instead of bacon. It changes the flavor completely but is really a tasty change.

Garlic Shrimp Toss

1 cup uncooked pasta of your choice
3 Tbl. olive oil
3 Tbl. butter
1 1/2 tsp. minced garlic
1 lb. uncooked shrimp, shelled
salt & pepper to taste

Cook pasta according to package directions. On medium high melt butter and olive oil. Add garlic and shrimp. cook 3-5 minutes or until shrimp is pink. Pour over pasta and toss.

Changes - This is good with any style of pasta but my favorite is the wagon wheel style. The butter/oil and garlic gets trapped inside the cutouts and it's so good. You can also make this dish using imitation crab, flaked salmon or tuna (drained of liquids). And to really make the dish appealing, sprinkle the top with chives before serving.

Cherry Pie Cake

Cherry Pie Cake

1 pkg (8 oz.) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 Angel food cake (14 oz.) cut into 1" cubes
2 cans (21 oz. each) cherry pie filling

In a large mixing bowl beat cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into a 13" x 9" x 2" dish. Top with pie filling. Cover and refrigerate at least 2 hours before cutting into squares. Serves 12-14

Changes - Use different pie fillings, i.e. strawberry, blueberry, etc. Also, try this with non-fruity pie fillings. Use chocolate, butterscotch, lemon, etc. You can't go wrong with this one.

White Chocolate Popcorn

1 bag butter flavored microwave popcorn, popped
1 cup mixed nuts
1 cup dried cranberries
1 pkg. (12 oz.) white chocolate chips

Place popcorn in a large bowl, discard unpopped kernels. Stir in nuts and cranberries. Microwave white chocolate in glass measuring cup at High for 1 1/2 minutes or until melted and smooth, stirring after each 30 second interval. Pour over popcorn mixture, stirring until evenly coated. Spread on a cookie sheet and let stand 15 minutes or until chocolate hardens. Break into pieces.

Changes - use milk chocolate or half milk chocolate/half white chocolate. If using the combination, melt each in it's own dish, pour one over popcorn, toss then pour the other on and toss. For holidays, use colored white chocolate - pastels for Easter, red for Christmas, orange for Thanksgiving, etc. To me the white chocolate is best. The combination of the white chocolate combined with the salt from the popcorn and nuts create the perfect taste blend.

Potato Stuffing

Potato Stuffing

2 lbs. potatoes
1/2 cup finely chopped celery
2 tsp. dried sage
2 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dry mustard
1/4 cup minced parsley
6 strips bacon, cooked and crumbled
1/2 cup chopped toasted almonds

Peel and dice potatoes into 1/2" cubes. Boil 5 - 7 minutes in enough salted water to cover by 2". Add chopped celery to boiling potatoes and drain in a colander. In a large bowl mix seasonings and bacon. Add potatoes. Mix lightly. Pour into a baking dish sprayed with non-stick spray. Sprinkle almonds over top. Place under broiler for 2-3 minutes or until potatoes are starting to brown. Serves 6-8

Changes - Top with cheese before adding almonds. Sprinkle French fried onions on top before broiling.

Coconut Almond Bars

36 vanilla wafers
5 Tbl. butter, melted
1 bag (14 oz.) shredded coconut
1 can (14 oz.) sweetened condensed milk
4 egg whites
1 cup almond slivers
1 1/4 cup butterscotch chips

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with non-stick spray. In a food processor grind wafers. Add butter and grind until the butter is evenly distributed. Press crumbs into baking dish. Bake 8 minutes. With an electric mixer combine milk and egg whites until completely blended. Fold in coconut and almonds. Evenly sprinkle chocolate chips over crust. Gently spoon coconut mix over chips. Bake 30-35 minutes until top is set and slightly browned. Cool completely.

Changes - use white chocolate, milk chocolate, etc. instead of butterscotch chips. For color add 3/4 cup dried cranberries to coconut mixture. Use pecans or walnuts instead of almonds.

Vanilla Butter Cream Frosting

2 sticks (1 cup) butter, softened
1 jar (7-7 1/2oz.) marshmallow cream
1 cup confectioner's sugar
1 tsp. vanilla

Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioner's sugar and vanilla. Increase speed to high and beat 3-4 minutes until fluffy.

Changes - for chocolate frosting beat the butter as directed. Beat in 6 oz. baking chocolate that has been melted and cooled according to it's package. Then add marshmallow cream. Continue to follow the directions for Vanilla Butter cream.

Herb & Cheese Spread Pinwheels

Herb & Cheese Spread Pinwheels

1 carton (5.2 oz.) garlic and herb cream cheese
1 cup soft bread crumbs
1/3 cup parmesan cheese
1/4 cup butter, melted
2 Tbl. pine nuts, toasted and chopped
Deli meats of your choice

Combine cream cheese, bread crumbs, parmesan cheese, butter and pine nuts mixing until well blended. On a sheet of waxed paper lay out meat slices. Carefully spread mixture over slices to within 1/4" of edges. Roll jelly roll style. Secure with toothpick. Refrigerate.

Changes - Can be sliced and eaten as appetizers or place rolls on a baking dish, place in a preheated 350 degree oven for 5-6 minutes to heat. They are really good either way. You can also add a touch of hot sauce or red peppers for added taste, change the nuts to pecans or walnuts. And of course you can really change the flavor by using different types of deli meats. This is especially good with chicken.

Brown Sugar Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbl. brown sugar
1 cups packed brown sugar
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 cup sour cream
4 eggs

Preheat oven to 325 degrees. Spray a 13 x 9" pan with non-stick spray. Mix crumbs, butter and sugar and press into the bottom of the pan. Bake 10 minutes. Beat cream cheese, sugar and vanilla with a mixer until blended. Add sour cream and mix. Add eggs one at a time mixing on low speed after each until blended. Pour over crust. Bake 60 - 65 minutes. Cool.

You can top this with your favorite topping. I like to drizzle with caramel and sprinkle with crushed toffee candy. It's also good with caramel and chopped nuts.

Beef & Barley Soup

1 lb. lean stew meat
4 cups chicken broth
2 cups water
1 can (14.5 oz.) diced tomatoes with garlic and onions
1 can (2 oz) mushrooms, sliced
2 carrots, diced
1 cup barley
1 large onion, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme
Salt to taste

Mix all ingredients together in a 4 qt or larger crock-pot. Cover and cook on low 7 - 9 hours or until beef and vegetables are tender.
Serves 6-8.

This is a great soup to put on before going to work. When you walk into the house after work, the aroma will have you wanting to eat right then.

Fruit Dip

1 carton (8 oz.) sour cream
1 pkg (8 oz.) cream cheese, softened
1/4 cup brown sugar

Combine sour cream, cream cheese and sugar blending well with an electric mixer. Serve with fresh fruit.

This is such a simple but delicious dip for fruit. I've tried it with apples, strawberries, peaches, kiwi and believe it or not, even oranges. Each fruit gives the dip a different flavor that blend so well with the cream cheese and sour cream. If you want it a little sweeter, increase the sugar adding 1 tsp. at a time until it's the sweetness you desire. This dish is perfect for any gathering at any time.

Corn Cakes

1 pouch (6.5 oz.) cornbread mix
1 1/2 cups corn
1 large egg
1/2 cup milk
cooking oil

Combine cornbread mix, corn, egg and milk until well blended. Let stand 5 minutes. Heat oil in a ban and drop heaping Tablespoons of batter into the hot oil. Cook 1 to 1 1/2 minutes on each side flattening with a spatula after turning. Makes about 18 corn cakes.

Changes - Try using 1 cup of chopped broccoli instead of corn. Maybe even add 1/2 cup shredded cheese to the batter before frying. These can be served as the bread of the meal.

Shrimp Dip

1 can cream of celery soup
2 cans (6.5 oz. each) shrimp, drained
1 pkg (8 oz.) cream cheese, softened
1 1/2 cups Mayonnaise

In a sauce pan over low heat heat soup and cream cheese whisking until cheese is melted and smoothly blended with soup. Remove from heat. Blend in shrimp and mayonnaise. Chill 8 - 10 hours before serving. Serve with party breads, crackers or chips.

Changes - crab meat instead of shrimp. A little hot sauce to add heat and flavor. Serve in the center of a round loaf of bread for a pull and dip.

Brown Butter Frosting

6 Tbl. butter
3 cups confectioner's sugar
5 Tbl. milk
2 tsp. vanilla

In a 1 qt. saucepan, heat butter on medium for 6-8 minutes or until melted and dark nutty-brown in color but not burned, stirring occasionally. Immediately transfer butter to a pie plate and refrigerate 30 minutes or until firm. In a large bowl, with a mixer at medium speed, beat butter, sugar, milk and vanilla until creamy and smooth. When frosting a cake, make sure the cake is completely cooled.

Broccoli Custard

1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1 can (4 oz.) sliced mushrooms, drained
1 cup shredded Swiss cheese
6 eggs
1/2 cup milk
1/2 cup ranch dressing
3 Tbl. all-purpose flour

Preheat oven to 350 degrees. Spray a 1 1/2 qt. baking dish with non-stick spray. Toss together broccoli, mushrooms and cheese. Pour into baking dish. Beat eggs, milk, dressing and flour until blended. Pour over broccoli. Bake 40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Serves 6

Changes - Use Brussels sprouts or mixed vegetables instead of the broccoli.

Strawberry Breakfast Rolls

1 tube (8 count) refrigerated cinnamon rolls with icing
1 cup sliced frozen strawberries, thawed
1/3 cup strawberry preserves
1/4 cup chopped pecans

Preheat oven to 375 degrees. Spray sixteen 2 1/2" muffin cups with non-stick spray. Cut cinnamon rolls in half crosswise. Press into the bottom and about 1/2" up the sides of each muffin cup. Mix strawberries and preserves. Spoon strawberries into muffin cups. Sprinkle with pecans. Bake 12 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups. Drizzle with icing.

Changes - change flavors by using blueberries, peaches, blackberries, etc. Just make sure the fruit is quick frozen with no excess liquid. If liquid appears after thawing fruit, drain.

Salsa Corn

1 pkg. (16 oz.) frozen corn, thawed
1/2 cup thick and chunky salsa
1/4 cup sliced black olives (optional)

Cook the corn according to the package directions and stir in salsa and olives. Cool until hot and drain.

This is a delicious twist on corn and a beautiful dish to serve.

Simple Peanut Butter Frosting

1/2 cup creamy peanut butter
2 Tbl. butter, softened
3 Tbl. heavy cream
2 cups confectioner's sugar

Beat peanut butter and butter until smooth with an electric mixer. Add cream and sugar and beat until creamy.

I have made this with crunchy peanut butter and it's great but I had to add an extra 1/4 cup of peanut butter to get the creamy texture for the icing. Also, don't use "natural-style" peanut butter. The consistency of the frosting will not come out smooth.

Black Bean Burgers

1 can (15-16 oz.) black beans, drained and rinsed
1 cup cooked rice
1 small onion, chopped finely
1/4 cup sour cream
1/4 cup salsa
4 split hamburger buns

Mash beans. Mix beans, rice, onions and 2 Tbl. salsa. Spray a 10" skillet with non-stick spray and heat over medium high heat. Divide mixture into 4 balls. Using your hands, press the balls into 1/2" thick "burgers." Cook 4-5 minutes on each side or until lightly browned. While these are cooking mix sour cream and remaining salsa together. Spread mixture on buns and top with burgers. Serves 4.

Changes - Add garlic or any other seasoning that you may like on your burgers. Use different flavors of salsa and add hot sauce for heat.