Monday, August 20, 2018

Shrimp Alfredo Mac & Cheese

1 box (16 oz.) elbow macaroni
1 jar (16 oz.) Alfredo Sauce
1 lb. shrimp, cooked and cleaned
1 block (8 oz.) cream cheese, softened
2 cups shredded cheese

Preheat oven to 350 degrees.  Cook macaroni according to package directions.  In a large bowl combine Alfredo sauce, cream cheese and cheese.  Stir in shrimp and noodles.  Pour into a 9 x 13 x 2 baking dish that has been sprayed with non-stick.  Bake 20-25 minutes or until bubbly.  Sprinkle with Panko and bake another 5 minutes.

Comments:  My nursing home friend loves shrimp, Alfredo and cheese so I came up with a combination that included all of these and named it Shrimp Alfredo Mac & Cheese.  I found the shrimp on sale - large buy one get one - so I used a bag of them cutting each into bite size pieces.  This dish came out simply delicious.  I sent some over to my 99 yr. old friend and she loved it too.

Sunday, July 29, 2018

Sock-it-to-Me Cake

1 yellow cake mix
4 large eggs
1 pkg (8 oz.) cream cheese + 2 Tbsp. milk
1/3 cup vegetable oil
1/4 cup water

Streusel Filling:
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup finely chopped pecans

½ cup powdered sugar
2 Tbsp. melted butter
1 tsp. milk

Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.  Melt cream cheese in microwave until soft.  Stir in milk.  Combine cake mix, eggs, water and cream cheese.  Mix well for 2-3 minutes on medium speed.  Pour ½ of the batter into the pan.  In another bowl mix the brown sugar, cinnamon and pecans.  Sprinkle evenly over the cake batter (save 2-3 Tbsp. for topping).  Add remaining batter over streusel mix.  Bake 40 minutes or until a toothpick inserted in the center comes out clean. 

Glaze:  Mix the powdered sugar, melted butter and milk.  Drizzle over hot cake that has been placed on a plate.  Sprinkle with remaining streusel filling.

COMMENT:  I have a friend who is 99 years old and her favorite cake is the Sock-it-to-Me Cake.  I normally buy one but when I was getting ready to make something good to take to the nursing home on Sunday I spotted a Sock-it-to-Me Cake on the Duncan Hines site.  I checked it out and found it a bit hard to read due to the way it was written but decided to give it a try anyway.  The original recipe called for sour cream, which I normally keep but found that I was out and didn't want to go all the way to the store for just one cup.  Then I spotted the cream cheese.  I knew that if I microwaved it and added just a little milk it would end up the consistency of sour cream so I made that substitution.  It was one that I'll be using in the future for not only sweet dishes but also a few veggie dishes.  The original also called for a carton of their frosting mix.  I seldom use store bought frosting so I made up my own using the powdered sugar.  They also added 1/4 cup of sugar to the cake mix.  I couldn't see the need so I eliminated that.  My only other change was to save some of the streusel to sprinkle on the top.  All of these changes worked beautifully.  The taste the cream cheese gave the cake was so good.  This is a simple, yet one of the best cakes that would be great for the upcoming holidays.

Saturday, July 14, 2018

Ground Beef Stuffing

1 lb. ground beef
1 pkg. stuffing mix
1/2 cup shredded cheddar cheese
4-5 slices provolone cheese
1 can cream of mushroom soup (optional)

Preheat oven to 350 degrees.  Brown and drain the ground beef.  Mix stuffing according to package mix.  Add ground beef and shredded cheese.  Pour evenly into a 8 x 8 (approx) baking dish.  Top with Provolone cheese.  Bake 20-25 minutes or until cheese has melted inside and out.

Comment:  This dish is so simple yet so delicious!  I've made this with chicken in the past but decided to try changing it by using the ground beef.  I cooked this without the mushroom soup so it isn't showing in the picture.  When I heated the leftovers up I added the soup.  That was even better but the soup is optional.

Wednesday, July 4, 2018

Pineapple Coconut Cake

1 pineapple cake mix
1 can sliced pineapple (save juice)
1 can (or 1 cup) shredded coconut
1/2 cup chopped pecans

Make cake mix according to directions but use the pineapple juice in place of the water.  This can be made in loaf pans, round pans or 9 x 13 baking dish.  Spray the pan you plan to use with non-stick spray.  Lay out the pineapple.  Sprinkle with coconut.  Sprinkle with pecans.  Bake according to the directions on the package for the pan size you're using.

Comments:  This is one of the best cakes I've ever had the pleasure of eating and all of my food testers agree.  There is one ingredient I love to use but have a hard time finding.  It's a grated coconut in a can with coconut milk.  When I do find this it's usually in the Mexican food section but I seldom run across it.  If you use this grated coconut with milk, spoon it over the pineapple, picking up some of the milk as you go.  Use about 1/2 the can over the pineapple and include the remaining into the cake mix.  Just make sure you take the amount of coconut milk into consideration when adding liquids to your cake mix.  I measured my remaining milk and then added the pineapple juice to come up with the amount of liquid the cake mix called for.

Saturday, June 30, 2018

Strawberry Pudding

1 14 oz. Can Eagle Brand milk
1 cup cold water
1 pkg. instant vanilla pudding mix
1 container (8 oz) Cool Whip 
Box vanilla wafers
1 qt. fresh strawberries, sliced 
chocolate shavings (optional)

In large bowl combine Eagle Brand milk and water. Add pudding mix. Beat well. Chill 5 min.
Fold in Cool Whip.  In a 9 x 13 (approx) dish put a layer of vanilla wafers.  Add the sliced strawberries.  Add another layer of vanilla wafers.  Spread the pudding mix evenly over wafers.  Sprinkle with chocolate shavings.  Chill thoroughly.

Comment:  This is sooooooo good and so simple to make.  It reminded me of banana pudding using strawberries instead of the bananas.  You can even change this up and use bananas or cherries or pineapple.  Great for a cool, light dessert at a cookout.

Saturday, April 28, 2018

Beefy Enchilada Casserole

Enchilada Sauce

3 Tbsp. vegetable oil
3 Tbsp flour
3 Tbsp chili powder
10 oz. Diced tomatoes and green chilies
2 cups water
1 Tbsp. onion powder
1 tsp. garlic salt
1 tsp. cumin
pepper tot aste

Heat oil over med-high heat in a large pot.  Add flour and chili powder.  Whisk for about 1 minute.  Add tomatoes and green chilies, water and remaining spices.  Stir well and bring to a boil.  Turn heat down to summer ad cook about 10 minutes.


1 lb. extra lean ground beef
Enchilada sauce from above
6 medium corn tortilla
2 cups cheddar cheese, shredded

Preheat oven to 375 degrees. While enchilada sauce is cooking, brown ground beef, crumbling well,  drain and add to enchilada sauce.   Spray a baking dish with non-stick spray.  (Dish should be long and wide enough to hold 4 tortillas with very little overlap.)  Place enough sauce in the bottom of the pan to lightly cover.  Add 4 tortilla.  Top with 1/2 of the sauce and 1 cup of cheese.  Make another layer of 4 tortillas, other half of the sauce and remaining 1 cup of cheese.  Bake 20-30 minutes uncovered or until bubbly and cheese has melted.  Serves 6-8.  (If serving 6, approx. 400 cals. per serving)

Comment:  This is simply DELICIOUS!  For my diet I went with the 1/8 serving so the calories would be down just a bit more.  And the sauce - It's worth making from scratch and doesn't really take that long but if you don't want to bother you can always buy a jar.  I'm sure this would be good if made with chicken and even less calories.  This is a must try recipe that you can't help but love.

Monday, April 16, 2018

Cauliflower Patties

5 cups cauliflower florets (about 1 lb.)
1 cup shredded cheese
1 large egg, lightly beaten
1/3 tsp. salt

Preheat oven to 425°F. Line a large baking sheet with parchment paper.  Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in cheese, egg and salt until thoroughly combined. Roll into large balls and form into patties.  Repeat with the remaining batter, leaving about 1 inch between each one.  Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.  Makes 10

Comment:  These are delicious!   I found a recipe for Cauliflower English Muffins that required using a biscuit cutter to form the patties.  Didn't have one so I used my hands.  The texture reminds me of grits.  The taste is similar to grits with a touch of sweetness.  These would actually work great served with an egg on top.  I'm going to use them in place of bread to make an open face burger.  I really believe it will be perfect.

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 72
% Daily Value *
Total Fat 5 g
8 %
Saturated Fat 3 g
14 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 32 mg
11 %
Sodium 110 mg
5 %
Potassium 154 mg
4 %
Total Carbohydrate 3 g
1 %
Dietary Fiber 1 g
5 %
Sugars 1 g
Protein 5 g
10 %
Vitamin A
3 %
Vitamin C
35 %
10 %
1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Monday, April 9, 2018

Pina Colada Fluff

1 pkg (3.4 oz) instant vanilla pudding
1 pineapple (peeled, cored and cut into chunks
1 cup shredded coconut
1/2 tsp. coconut extract (optional)
1 container (16 oz. or 2 8 oz.) cool whip

Combine all ingredients mixing until pudding had dissolved.  Refrigerate 2-3 hrs. or until set.

Comment:  The original recipe called for 1 can of pineapple with juice, no coconut extract and no coconut.  It also called for 1 8 oz. container of cool whip.  I had a fresh pineapple that needed to be used so I used that instead of the canned and increased the amount of the cool whip to add extra moisture.  I also added the coconut and extract because I love the taste of a good Pina Colada.  This is simply delicious.  As for the number of servings, I have no idea.  I'm taking it to the nursing home and it ended up filling the cool whip container so I would say at least 8-10?

Tuesday, March 20, 2018

Coconut Chocolate Chip Cookies

1 coconut cake mix
1/2 cup butter, melted and cooled
1/2 cup chopped nuts
2 eggs
1/2 cup chocolate chips

Preheat oven to 350 degrees.  Mix butter, nuts and chips.  Add eggs until well blended.  Mix in cake mix.  Make into walnut size balls and place on a cookie sheet lined with parchment paper.  Bake 10-12 minutes.  The cookies will still be very soft until completely cooled.  Makes about 3 dozen depending on size.

Comment:  The cake mix cookies can be made with any flavor of cake mix.  I normally just pick the flavor I want and add ingredients such as nuts, chips, etc.  You can even add dried fruit to say a pineapple cake mix.  Or use a pineapple cake mix and add coconut.  Just Think With Your Taste Buds and come up with your favorite cookies using this simple recipe.

Tuesday, March 13, 2018

White Chip Pudding Cookies

1 cup vegetable oil
14 cup sugar 
34 cup brown sugar,  firmly packed
1 teaspoon vanilla 
1 (3 ounce) package chocolate instant pudding mix 
2 large eggs 
1teaspoon baking soda 
14 cups self rising flour 
1cup white chocolate chips (more or less to taste)
1cup nuts (optional)

Mix flour and baking soda and set aside.  Then combine butter, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture.  Then stir in chips (batter will be stiff).  Drop dough by rounded teaspoonfuls on ungreased baking sheet.  (it works well to roll dough in ball and slightly flatten).  Bake at 375° for 8-10 minutes.  Makes about 3 dozen cookies

Comments:  These cookies are delicious!  I made a batch to take to the nursing home and believe me they didn't last long.  The nurses all raved about them.

Saturday, March 10, 2018

Tuna & Rice Casserole

1 can (5-6 oz) tuna, drained
1 can cream of mushroom condensed soup
1/2 cup cheddar cheese
1/2 cup wild rice blend
1/2 cup French fried onions

Preheat oven to 350 degrees.  Cook rice according to package making sure the water has cooked out or it has been drained.  In a large bowl combine tuna, soup, cheese and rice.  Pour into an 8 x 8 baking dish sprayed with non-stick spray.  Bake 25-30 minutes or until bubbly in center.  Sprinkle with crushed French fried onions.  Bake another 5 minutes or until onions start to lightly brown.  Serves 6.

Weight Watchers points - 5

Comment:  This turned out delicious!  I made it based on the recipe for Green Bean Casserole adding the cheese and rice.

Thursday, March 8, 2018

Beef Spinach Casserole

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese, divided

In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, basil and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

Weight Watchers Points 12 per serving

Comment:  This dish might not look tasty but believe me, it is!  The basil gives it a flavor that has you wanting another bite.  All of my food testers raved about it and ask that I make it again.

Wednesday, December 20, 2017

Roasted Brussel Sprouts

1 lb. fresh Brussels Sprouts
4 thick slices raw bacon
1 med. Onion
3 Tbsp. olive oil
1 tsp. minced garlic
¼ cup Parmesan Cheese, shredded

Preheat oven to 375 degrees.  Clean and slice Brussels Spouts in half.  Cut bacon into small pieces.  Cut onion in half and thinly slice.  In a baking dish toss together Brussels Sprouts, bacon, onions, olive oil and garlic.  Bake 40-45 minutes or until tender and slightly browned.  Turn the oven off.  Remove pan from oven and sprinkle with Parmesan cheese.  Return to the oven for about 5 minutes allowing the cheese to start melting.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 391
% Daily Value *
Total Fat 27 g
42 %
Saturated Fat 7 g
34 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 47 mg
16 %
Sodium 1129 mg
47 %
Potassium 395 mg
11 %
Total Carbohydrate 13 g
4 %
Dietary Fiber 5 g
19 %
Sugars 3 g
Protein 24 g
48 %
Vitamin A
24 %
Vitamin C
89 %
35 %
6 %

Friday, October 6, 2017

Pork Roast

½ to ¾ cup of baby carrots
3 to 4 medium potatoes cut into thirds
4 boneless pork loin chops (3/4” thick)
1 large onion sliced
1 envelope onion soup mix
2 cans (10-3/4 oz each) condensed cream of chicken soup

Place carrots and potatoes in a 3-qt. slow cooker. Top with pork chops, onion, soup mix and soup. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 4 servings.

Comment:  While at the grocery store deli I saw that they ran a special one day a week on cooked, pork loin.  The price was wonderful and the size of the loin was rather large but I decided that after making a delicious sandwich I would find something else to do with what was left.  I found this recipe for a slow-cooker pork roast and just changed the cooking time since my roast was already cooked.  To make the adjustment use a large pot, place the potatoes, carrots and onions in the bottom, top with slices of the pork loin, mix the dry soup and canned soups together PLUS 1/2 CAN OF WATER! and pour over the pork, cover and cook on med heat until the potatoes are tender.  Mine took about 45 minutes to cook.  This is delicious.  (You can also make this using left-over beef roast).  My food testers all enjoyed their Pork Roast dinner.

Tuesday, October 3, 2017

Apple Dumplins'

1 teaspoon cinnamon, ground 
1/4 teaspoon nutmeg, ground 
1 pkg. 10 canned biscuits
4 apples, cored and cut into 1/4s
1 stick butter
1 cup firmly packed light brown sugar 
1 cup water 
1 teaspoon pure vanilla extract

Preheat oven to 500°F. Mix cinnamon and nutmeg in small bowl. For each dumplin place 1 biscuit between 2 pieces of parchment paper.  Using a roller or smooth, thick glass, roll out the biscuit until very thin.  Remove top piece of parchment paper.  Sprinkle with cinnamon nutmeg mixture.  Place 1 apple fourth in center of dough.  Cut off 1 tsp. of butter from stick and place in the center of the apple.  Carefully fold dough up over apple half, pinching seams together to seal. Place dumplings, seam-side down, in greased 13x9-inch baking dish.  Place into hot oven for 10 minutes or until the crust begins to brown.

While the dumplins are in the oven bring sugar, water and remaining butter to boil in small saucepan. Remove from heat. Stir in vanilla; set aside.

After the dumplins have browned, reduce oven temperature to 350°F. Pour sauce over dumplings. Bake 40 to 45 minutes longer or until apples are tender and pastry is golden brown. Serve warm with ice cream or whipped cream, if desired.

Comment:  I used a square cast iron frying pan.  With 4 apples you end up with 16 fourths so I placed one piece in the pan to use as a tester for the apples.  This allowed me to pierce it for tenderness after about 20 minutes so I wouldn't have to pierce the dumplins.  I also sliced up the remaining pieces and placed one slice between each of the dumplins so they wouldn't tough and stick together.  About half way through cooking I pulled my dish out and spooned the sauce over the tops of the dumplins, then put them back into the oven to finish cooking.

Monday, October 2, 2017

Poor Man's Crab Cakes

2 eggs
1 tablespoon dijon mustard
Juice from 1 lemon
1/2 teaspoon paprika
1/4 teaspoon freshly cracked black pepper
10 oz. pkg Imitation Crab
1/2 cup whole wheat panko bread crumbs
¼ cup all purpose flour
2 cloves garlic, minced
1 green onion, chopped
Olive oil or oil spray

Heat oven to 400F.

In a large bowl, whisk together eggs, dijon, lemon juice, paprika, and black pepper. Chop imitation crab into small pieces and pull apart using 2 forks, or put in a food processor and pulse 2-3 times to separate pieces.  Stir in imitation crab, garlic and green onion. Stir in flour until well blended. Gently stir in bread crumbs until just combined.  Form mixture into 8-10 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush or spray the tops of each with olive oil. Bake for 15 minutes or until the tops are lightly golden. Remove from the oven and serve.

This recipe originally called for real crab, which is delicious but can also be expensive.  When I changed the real crab to imitation crab I found the taste isn't as great as the real thing but its still a delicious dish.  Make sure you break up the chunks of imitation crab so it doesn't clump too much.  Also, don't over cook and dry it out.  This is one I'll be making again.

Saturday, September 30, 2017

Blueberry Cookies

1 pkg (7 oz.) Blueberry Muffin Mix
3/4 stick butter, melted

Preheat oven to 350 degrees.  Mix muffin mix and butter until well blended.  Shape into balls about the size of a large walnut.  Place onto a cookie sheet lined with parchment paper.  Press down with a fork.  Bake 12-15 minutes or until bottoms just start to brown.  Makes 9-12 cookies depending on size.

Again I was trying to come up with something different to take to my friend for my Sunday visit.  I thought about making muffins but thought those might be a bit messy since she has to eat everything while sitting up in bed.  Then it hit me that if I added nothing but butter to the muffin mix that I just might be able to make cookies.  YES!!!! It worked and they are delicious.  I took some to a couple of my food testers and they both loved them.  They agreed they had never even heard of blueberry cookies and were shocked when I told them what they were made from.  Next I'm going to make Apple Cinnamon Muffin Cookies. 

If you use a larger package you will have to increase the amount of melted butter.  I started off with 1/2 stick of butter but it wasn't quite enough so I took it up to 3/4 of a stick.  Experiment with the amount of butter when using a larger package of muffin mix by increasing it until you have a texture that will easily roll into balls.  With these cookies you not only taste the blueberry but also butter making a beautiful combination.

Wednesday, September 27, 2017

Mandarin Orange Cottage Cheese

1 large carton (24 oz.) cottage cheese
1 carton (8 oz.) Cool Whip
2 cans Mandarin oranges drained (about 1 cup)
1 pkg. Orange Jello

Mix cottage cheese, cool whip and jello until well blended.  Fold in oranges.  Cover and refrigerate.

Comment:  I have a dear friend who I visit every Sunday at a nursing home.  I know the food there may not be the best so I try to bring something special to each visit.  This always prompts a conversation about food and old recipes.  She told me about a dish that she had a long time ago that was so good, so easy and only required 4 ingredients.  She didn't know the measurements but said it was something she really missed.  I went by the store on my way home and bought the 4 ingredients above perfected it with my 1st try. 

This dish is creamy and feels so cool to the tongue.  I've actually made it twice.  Once using the oranges and orange jello, once using pineapple chunks and pineapple jello.  Both are delicious.  This also makes a large amount.  I would guess the number of servings as 10-12 depending on your serving size.

Monday, September 18, 2017

Nut Meg Cookies

1 pkg Sugar Cookie Mix
1 stick + 2 Tbsp. melted butter, cooled
1 egg
1/4 cup finely chopped walnuts
1/4 tsp nutmeg

Preheat oven to 375 degrees. Combine all ingredients and mix until they form a soft dough. Pinch off and roll into balls about the size of a walnut. Press out using a fork. Bake 7-9 minutes. Makes about 3 dozen cookies.

Martha:  I make cookies every week to take to a friend who is in a nursing home. Lately I've tried to make extra to share with the nurses and a couple of the residents I've met there. Sometimes I just don't have time to make from scratch so I buy a mix. When I bought a package of sugar cookie mix I wanted to do something that would make them a little special. I spotted some leftover nuts that I had chopped up for another dish and then I spotted the nutmeg. Boy did I come up with a delicious combination! I took some of the cookies to a couple of my 'food testers' and they loved them. Before visiting my friend I stopped at the nurse station and gave them a plate full. I didn't tell them about the nutmeg and ask if they could tell me the secret ingredient. Only one guessed correctly. Everyone begged for the recipe and were shocked when I told them how simple the cookies were to make. Great for the upcoming holidays.

If you don't like nutmeg, use cloves, pie spices or any other favorite spice but don't use more than about 1/4 tsp. so you don't overpower it with taste.

Monday, August 28, 2017

Green Spinach and Ham

1 pkg (12 oz.) frozen, chopped spinach, thawed & drained
1 pkg (8 oz.) Taste of Inspirations Cherrywood Smoked Boneless Ham Steak, cut into small pieces
1/4 cup chopped onion
1 cup shredded cheddar cheese
1/2 cup biscuit mix (or self rising flour)
1 cup small cottage cheese
1/4 cup milk
2 eggs

Preheat oven to 350 degrees.  Spray a 9 x 9 x 2 baking dish with cooking spray.  In a large bowl mix spinach, ham, onion and 1/2 cup of the cheese.  Pour into prepared baking dish.  Mix together biscuit mix (or flour), cottage cheese, milk and eggs.  This spoon over spinach mixture and spread evenly with the back of the spoon.  Bake 40-45 minutes or until a knife inserted in the center comes out clean.  Top with remaining 1/2 cup of cheddar cheese and bake another 5 minutes or until cheese melts.  Let stand 5 minutes before serving.

The idea for this recipe came from a cheezy ham and broccoli dish that I found in an older cookbook.  I made the change from broccoli to spinach, used regular cottage cheese instead of creamed and left out the red pepper.  It turned out delicious!  I've heard back from 2 of my food testers and they loved it.  The ham I used was some I found on sale at Food Lion.  I had never tried it before but it will now be a staple in my refrigerator.  The flavor is delicious and the price is good too.

Saturday, August 19, 2017

Cheddar Broccoli Bacon

1/2 lb. uncooked, lean bacon, cut into small pieces
1 large head broccoli
1/2 cup cheddar cheese

Preheat oven to 400.  Scatter the bacon over the bottom of a cast iron frying pan.  Cut the stems off the broccoli and cut into bite size pieces.  Bake 20-25 minutes, stirring about every 5 minutes.  Broccoli and bacon should start browning.  Sprinkle with cheese and return to oven.  Bake another 5 minutes or until cheese has melted and started to brown.  Stir, pat with paper towels and serve.

Comments:  I opened my refrigerator and saw that I had some bacon that needed to be used.  I wanted to do something different so when I spotted the broccoli I decided to give the two a try.  Only one of my food testers was lucky enough to give this dish a try and he ask the next day when I would be making more.  He loved it and so did I.  It's even good cold!  As for changes, I will use more broccoli the next time and may even cook the bacon about halfway through, drain, pat with paper towels and then add the broccoli.  That will take care of most of the grease from the bacon, which does add a lot of flavor.

Tuesday, August 1, 2017

Spinach Quiche

1 Tbsp. butter
8 medium green onions, chopped
2 cloves garlic, finely chopped
1 pkg (1 lb.) fresh spinach, chopped
1/2 cup cottage cheese (or sour cream)
1/2 cup biscuit mix
1 cup milk (or half & half)
1/4 tsp. pepper
3 eggs
1/2 Parmesan Cheese
1/4 tsp. nutmeg
(add 6 strips cooked, crumbled bacon)

Preheat oven to 350 degrees.  Spray a pie plate (9 x 1 1/4") with non-stick spray.  Melt butter in 10" skillet over medium heat.  Cook onions and garlic in butter 2-3 minutes, stirring occasionally until onions are tender.  Stir in spinach.  Spread spinach mixture in pie plate.  Mix biscuit mix with sour cream, milk, pepper and eggs.  Stir in Parmesan Cheese and nutmeg.  Pour over spinach.  Bake 35-40 minutes or until knife inserted in center comes out clean.  Let stand 5 minutes before serving.

COMMENTS:  This dish is simple and delicious!  The original recipe came from a Bisquick cookbook.  I made a change in the dish I used for baking.  I used a 9 x 9 x 2 baking dish instead of the pie plate.  I also added 6 strips of cooked, crumbled bacon, used sour cream instead of cottage cheese and half & half instead of milk.  You could change this out and use ham if you like.  No matter what, this is going to come out great!

Saturday, July 1, 2017

Hamburger Parmigiana

1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soft breadcrumbs
1 Tbsp. grated Parmesan cheese
1 lb. lean ground beef
vegetable cooking spray
1 jar/can spaghetti sauce
1/2 cup mozzarella cheese, shredded or 4 slices
1/2 lb spaghetti, cooked and drained

Preheat oven to 350 degrees.  In a bowl combine eggs, salt and pepper; beat with a wire whisk until blended.  In another bowl combine breadcrumbs and Parmesan cheese, stirring well.  Form ground beef into 4 patties.  Dip into egg mixture and then into bread crumb mix.  Saute in a large skillet coated with cooking spray until golden brown.  Remove from skillet and remove skillet from heat.  Pour spaghetti in to the skillet.  Top with patties.  Top each with cheese.  Pour spaghetti sauce over everything and bake 15-20 minutes or until bubbly.  Serves 4.

Martha:  This recipe was originally for veal but I don't eat veal so I decided to make hamburger patties and use them instead.  This turned out delicious.  I did serve it with extra Parmesan over the top.   You could also cut the size of the patties down and make 6 if you want.  Serve with a salad and you have a wonderful meal.

Sunday, April 2, 2017

Baked Broccoli Bites

12 oz. broccoli, chopped, thawed
1 large egg
2 Tbsp diced onions
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
1/2 cup whole wheat breadcrumbs
1 tsp. minced garlic

Preheat oven to 425 degrees.  Spray a baking sheet with nonstick cooking spray.  Mix all ingredients in a large bowl.  Refrigerate for about 30 minutes.  Shape mixture into bite size logs, pressing firmly together to prevent them from falling apart.  Place on baking sheet.  Bake 20-22 minutes or until lightly browned and hot throughout.

Comment:  A version of this recipe came from a site titled Yummly.  I did my usual and made a couple of changes.  I used chopped broccoli instead of the larger pieces or fresh.  I eliminated the salt and pepper.  The recipe called for 1 tsp of each and I found that was too much due to the salt in the cheeses.  The original recipe quoted this as having only 12 calories per serving with the recipe making 4 servings.  I can't vouch for that but I can say that this is one delicious 'snack' food.  I'll be making this later using spinach.  I have a feeling it will be just as good and possibly even better.

Thursday, March 9, 2017

Quick & Easy Apple Pie

1 stick butter
1 cup brown sugar
2 pie crusts
1 cans apple pie filling
cinnamon sugar

Preheat oven to 400 degrees.  In a 9" cast iron frying pan melt the butter. Remove 1 Tbsp. of butter and set aside.  Add brown sugar and stir until blended and bubbly.  Remove from heat.  Top with 1 pie crust.  Pour apple pie filling on top of crust.  Sprinkle with cinnamon sugar (about 1 tsp.)  Top pie filling with 2nd pie crust.  Brush with the 1 Tbsp. of melted butter.  Sprinkle with cinnamon sugar (about 1 tsp.).  Bake 30-40 minutes or until crust is done and lightly browned.

Comments:  This recipe came from Trisha Yearwood's cooking show and yes I made a slight change.  I used 2 cans of apple pie filling instead of 1.  I also used my square copper pan so it would hold the 2 cans of apple pie filling.  One thing you will notice is that the butter/sugar may overflow to the top and create a caramel which is delicious.   For a dish that is so simple I couldn't believe how delicious it is.  I took some to one of my food testers and she added a scope of ice cream.  I took her a very large serving and she said it was so good that she ate it all in one sitting.  I want to try this using other fruits - peaches, strawberries, blueberries....

Friday, December 23, 2016

Broccoli Casserole

2 frozen packages of chopped broccoli or a 1 lb. pkg., thawed
1 can cream of mushroom soup
1 cup shredded cheese
French Fried Onions

Preheat oven to 350 degrees.  Cook broccoli until just starting to become tender.  Drain.  In a large bowl mix the broccoli and mushroom soup.  Pour into an 8 x 8 baking dish sprayed with non-stick.  Top with cheese.  Bake 15 minutes.  Top with French Fried Onions.  Bake another 5 minutes or until onions are just starting to brown.

Comment:  I ate at a restaurant that served their 'broccoli casserole' which was delicious.  Of course I ask for the recipe or at least a list of the ingredients.  No way.  Well, I picked the dish apart as I ate and if I didn't come up with their recipe I came up with one that is just as good.  I simply used the simple Green Bean Casserole substituting the broccoli for the green beans and adding the cheese.  EVERYONE, including myself like this better than the Green Bean Casserole.  This is a dish that you can't lose with.