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 %
Calcium	35 %
Iron	6 %

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.

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.

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.

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.

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.

S'Mores Brownies

1 pkg (family size) brownie mix
chocolate chips
marshmallows

Make brownies according to directions on package.  Cool until they are lightly warm.  Top with chocolate chips.  Top with marshmallows.  Turn oven to broil.  Place under broiler and allow to lightly brown.  Cool completely before slicing.

Comments:  I don't like chocolate but my food testers do.  I had an idea for a S'Mores Cake but when I saw that I had a Family Size box of brownies I decided to use it instead with the idea of them giving this dish the gooey texture.  It worked!!!!  Guess you could use a cake mix but it just wouldn't be the same.  This is a must try for chocolate lovers.

Spinach Pull Aparts

1 lb. frozen spinach, thawed & drained
1 pkg. garlic knots, sliced into 2 pieces each
1 cup Parmesan cheese, shredded
1/2 cup Pizza blend cheese
butter

Preheat oven to 425 degrees.  In the bottom of a non-stick dish or dish sprayed with non-stick spray, place arrange the garlic knots so they are touching but not tight.  Sprinkle with Parmesan cheese.  Evenly top with spinach.  Sprinkle with Pizza blend cheese.  Dot with butter.  Bake 5-10 minutes or until cheese has melted.

Comment:  I've had the thought of this dish floating around in my head for some time now and finally decided to give it a try.  My original thought was to use crescent roll bread but when I spotted the garlic knots I changed my mind.  This recipe is a 1st try and it will be my last or should I say only one.  This is soooooo good.  I'm serving it with wings but believe me, it's delicious by itself.  It's quick, easy, and so appealing to the eye.

Coconut Pecan Cornbread

1 pkg. Jiffy Corn Muffin Mix
1/2 cup coconut
1/2 cup chopped pecans
1/4 cup powdered sugar
cream (milk or water if you want)

Preheat oven to 350.  Mix muffin mix according to package directions.  Stir in coconut and pecans.  Pour into 3 mini-loaf pans.  Bake 15-20 minutes or until toothpick comes out clean.  Mix the powdered sugar with the cream (milk/water) using just enough to allow it to melt and drizzle.  Spoon over hot bread.  Sprinkle with more coconut and chopped pecans (optional)

Comment:  My order at a nearby BBQ house came with a sweet mini-loaf of cornbread.  I don't normally like sweet cornbread but gave it a try.  As I took a bite I noticed how moist it was and that it wasn't very grainy.  This made me start thinking about how good this would be with coconut and pecans added making it a dessert instead of just a bread.  I remembered how sweet Jiffy Corn Muffin Mix is and decided to give it a try.  I didn't hit the nail on the head, but I came close.  The Jiffy Mix did have a bit more of a grainy texture but it still worked beautifully.  And my food testers loved it too!  One stood eating her whole loaf while we were standing there talking about it.  She said it was that good.

Cheese Stuffed Shells with Spinach

10-12 large cheese stuffed shells
6 Brautwirst Sausages
1 jar Alfredo sauce
1 box spinach, thawed and drained
1 cup Italian blend cheese

Preheat oven to 375 degrees.  Remove the casings from the sausages.  In a large frying pan add the sausage and break it up.  Cook until completely cooked.  Add Alfredo and spinach.  Fold in.  Spray a 9 x 12 x 2 baking dish with non-stick spray.  Place the shells in the bottom of the dish.  Evenly pour the sauce mix over the shells covering completely.  Sprinkle with cheese.  Bake 30-40 minutes or until bubbling in the center.  Serves 6-8

Comment:  This dish came out delicious and it can be made with many meat variations.  You can use ground beef and even Polish sausages.  You can also change the sauce to spaghetti sauce.  You can add onions and peppers cooking them with the sausage.  And even change the cheese flavor.  So good, so simple and quick

Ham & Cheese Pea Patties

1 can black eyed peas, drained
1/2 cup cornmeal
1/2 cup milk
1 egg
2 green onions, chopped with tops
ham
cheese

Preheat oven to 400 degrees.  In a med. cast iron frying pan pour enough oil to cover the bottom.  Place in the oven while it preheats to get it sizzling hot.  In a bowl mix peas, cornmeal, milk, egg and onions.  Pour half of the mixture into the frying pan with the hot oil.  It should sizzle when poured in. Top with a layer of cheese, a layer of ham, and another layer of cheese.  Evenly spread the remaining mix.  Bake 25-30 minutes or until browned and done on the inside.

Comments:  I've made what I call Georgia Pea Patties for years, using my mother's recipe.  Normally I fry them but found myself with some leftover ham and decided to give this mixture a try.  Boy is it good!  My food testers all loved it.  One thing to remember about the batter and that is that you wan it about pancake batter thickness.  You want to be able to pour it into the pan.  Also, to test your oil, flip just a drop of 2 of water into it to see if it sizzles before bringing it out of the oven.  When it sizzles you know its' hot enough.  Add as much cheese and ham as you like.  I had some 1/4" thick ham and put a thick layer of cheese before and after the ham.  Plus, if you don't like black eyed peas, I'm sure this will work well with others.

Pumpkin Apple Muffins

1 can (15 oz.) pumpkin puree
1 box spice cake mix
1 cup apples, peeled & shredded
brown sugar & cinnamon cream cheese

Preheat oven to 350 degrees.  In a mixing bowl add pumpkin puree.  Whip it to make it light and airy.  Fold in the shredded apples and then the cake mix.  Place paper liners in muffin tins and then fill each with batter.  Smooth the top of each muffin with a wet spoon.  The batter is thick.  Scoop out a place in the center of each muffin, and drop in one teaspoon of cream cheese per muffin.  Bake 20-25 minutes or until done.

Comments:  This recipe is based off on Rochelle's favorite muffin from Starbucks and sounded so simple and delicious, but of course I made a few changes.  First off, I didn't have a spice cake mix in my pantry but I did have a yellow cake mix.  To that I added 1 tsp. of pumpkin pie spice.  This didn't make it as spicy as the spice cake would be but I think I like it better.  It isn't overpowering.  The next change I made was to use plain cream cheese which I added about 1/4 cup brown sugar and 1/2 tsp. cinnamon.  I probably put a bit more cream cheese than the 1 teaspoon called for but that turned out good too.

And the last change was to sprinkle the muffins with just a little cinnamon before baking.  My muffins came out perfect!!!  Not too strong in spice flavor, just perfect.  Next time I make these, and I will, I'm going to add some chopped walnuts.  This is a must make dish for the fall.  Oh yeah, I used 2 large granny smith apples to make a cup.

San Francisco Scramble

4 eggs

1 cup leafy spinach

1 cup sliced mushrooms

1/2 cup shredded sharp cheese

2 sausage patties, cut into pieces 

Sauté mushrooms in olive oil, add in sausage until brown. Add spinach. 

Crack eggs in bowl, add a splash of milk and pinch of onion salt (or seasoning of your choice) - stir.

Add egg mix to skillet. Sprinkle cheese all over and serve.

Comments:  This recipe was sent to me to post along with my review for The Angel Solution by John Stipa.  As soon as I saw it I knew I had to make it!  Author John Stipa called it San Francisco Scramble and I call it Delicious.  Now, you all know that I have to make a change here and there but with this recipe I didn't really change any of the ingredients I just increased them so I could feed 6.  I used 6 eggs, 1 frozen package of chopped spinach (thawed & liquid squeezed out), 1 lb. Jimmy Dean sausage, crumbled and cooked.  I lied, I did make one addition and that was by adding a big spoon full of Sabra's Spinach Parmesan Greek Yogurt Dip.  This dish is totally one of the best!

Ground Beef & Hashbrowns

1 lb lean (at least 80%) ground beef 

1 cup nacho cheese sauce (from 15-oz jar)

1 can (4 oz) mushrooms, chopped, drained

1 cup shredded Mexican blend cheese (4 oz)

6 frozen hashbrowns (4 x 2 ½”)

Heat oven to 425°F.  In 10-inch ovenproof skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in cheese sauce and mushrooms. Top with cheese.  Place hashbrowns on top of cheese.  Bake about 25 minutes or until potatoes are crispy and golden brown and mixture is bubbling. Serves 6

Comment:  This is part of a recipe that I found on the Kraft site.  I changed from peas to mushrooms and used the large hashbrowns.  After the cooking time I did turn on the broiler and let the tops of the hashbrowns crisp just a little. For my skillet I used a square cast iron frying pan.  It worked perfectly.  This dish is so good and if you have a meat and potato foodie, they will love it!

Strawberry Shortcake

This is such an easy, yet delicious Strawberry Shortcake to make.  It's one that I actually forgot about and haven't made it in years.

1 round Angle Food cake
10-12 fresh strawberries, cleaned and sliced thin
1 pkg. strawberry jello
1 carton cool whip

Evenly place the strawberries in a jello mold (or bunt pan sprayed with non-stick).  Place the cake on top breaking it and pressing it down so it will fit.  Mix the jello with 1 3/4 cups of hot water until dissolved.  Pour over the cake allowing it to soak down to the bottom as well as into the breaks in the cake.  Refrigerate 3-4 hrs.  Pop out onto a plate and fill center with cool whip.

Comments:  This is such a moist cake yet not soggy due to the jello.  It's so good and you can even do this with other flavors such as blackberries, peaches, etc.  You can also use frozen strawberries if fresh aren't in season but get those without the juice.  Plus, you can make this with sugar free jello helping to make it more diabetic friendly.

Peanut Butter Brownie Pudding Cake

1 Family Size Package of Brownie Mix
1 pkg. Instant Vanilla Pudding Mix
1 3/4 Cup Milk
2/3 Cup Creamy Peanut Butter
2 cups Cool Whip

Cook brownies according to package directions using a 9 x 13 x 2 baking dish sprayed with non-stick.  Cool brownie mix completely.  Scoop out 24 small holes in the brownies making sure not to go through the bottom.  Reserve for later.  Mix pudding and milk until blended and starts to thicken.  Whisk in peanut butter until blended.  Whisk in cool whip until blended.  Spread over brownies.  Sprinkle with brownies that were spooned out.  Refrigerate at least 2 hrs.  Makes 24 servings.

Comment:  This was a Kraft recipe that I made just some small changes to.  I used the family size instead of the regular size.  I only used 1 3/4 cups of milk instead of 2 and the milk I used was almond milk.  I didn't drizzle the top with melted peanut butter because there was enough flavor in the pudding mix and just didn't think it needed it.  These turned out so good!  Everyone that was lucky enough to try them raved and wanted more.

Better Than Sex Cake

Sorry I don't have a picture of this cake.  Working with a new program and somehow lost the picture.  It was a pretty picture and tasty looking picture.  This is a picture I found that looks the closest to my cake.

1 Butter Yellow Cake Mix
Mix and bake according to directions using a 13 x 9 x 2 baking dish sprayed with non-stick spray.  Poke holes in the cake (I used a wooden spoon handle).  Allow to cool.

1 cup sugar
1 large can crushed pineapple with juice
While the cake is cooking combine the sugar and pineapple with juice in a small saucepan.  Bring to a boil over med. high heat allowing the sugar to melt.  Pour evenly over the cooled cake.

1 large box vanilla instant pudding mix
Make pudding mix according to box directions.  Spread evenly over pineapple.

Sprinkle with nuts and coconut.

Top with whipped topping and sprinkle with pecans.

Refrigerate.

Comment:  Shirley McLain, Author of Princess Adele's Dragon, sent this recipe to me to go with my review for her book.  As soon as I read it I knew I had to add this to my must make list.  I made it over the weekend and OMGoodness!  This cake is a gotta make many times again recipe.  I used unsweetened coconut and almond slivers which gave it a nice texture and taste.  So good.  I want to give this a try using a carton of frozen, thawed strawberries next.  This cake has many possibilities.

Shrimp & Rice for One

8 med. shrimp, cooked

1/4 cup wild rice blend, uncooked

4 mushrooms, sliced

2 green onions, chopped

1/4 cup chicken broth

1/4 tsp. minced garlic

2 tsp. butter

1 tsp. flour

1/2 cup milk

2 Tbsp. sour cream

1/4 tsp. paprika

Cook rice according to package directions, omitting salt/ Set aside and keep warm. Combine mushrooms, green onions, broth and garlic in a non-stick skillet. Bring to a boil. Reduce heat, and simmer uncovered until liquid evaporates. Add butter, stirring to melt. Add flour and cook, stirring constantly for 1 minute. Gradually stir in milk. Cook over medium heat, stirring until mixture thickens and begins to boil. Stir in sour cream and shrimp. Spoon over rice; sprinkle with paprika.  Serves 1

Nutrition Facts

Values Per 525g % Daily Value*

Calories 624

Calories from Fat 80

Total Fat 8.9g 14%

Saturated Fat 2.7g 14%
Polyunsaturated Fat 3.1g

Cholesterol 1106mg 1106%

Sodium 1281mg 53%

Potassium 889.41mg 25%

Carbohydrates 8g 3%

Protein 119.6g

Vitamin A 32% · Vitamin C 0%

Calcium 48% · Iron 9%

Cherry Pie Cake

1 yellow cake mix
2 eggs, lightly beaten
1 stick butter, melted
1 can (21 oz.) pie filling

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  To make the crust - In a medium bowl combine cake mix, eggs and butter.  Press into baking dish.  Spread pie filling over the crust.  Bake 40-45 minutes or until cake is done.  A toothpick will not come out clean in this so watch for a spring in the center when pressed down.

Comments:  I had a can of cherry pie filling, that had been forgotten, in my pantry.  The use by date was still about a year away but I didn't want to forget it again so I started thinking about ways to us it other than as a pie or cobbler.  I remembered some cookies that I make using a cake mix so decided to see how that would work out as a crust.  Boy did I hit it right!  I used the cookie recipe which uses the ingredients above but instead of making them into cookies I just pressed the mix into the baking dish to form a crust, adding the pie filling as a topping.  The flavor from the butter along with the cherry filling gives this dish such a rich flavor.  It's good hot, warm or cold and you can change the filling to your own favorite.  I can't wait to try this with strawberries or black berries or mixed berries or blue berries or, or, or----

Easy Key Lime Pie

1 box (11 oz.) vanilla wafers
1 stick melted butter
2 cans (14 oz. each) sweetened condensed milk (not evaporated)
3/4 cup lime juice
1 container (8 oz.) whipped topping, thawed
2 containers (6 oz. each) Key Lime Pie Yogurt
1 grated lime peel

Place wafers in a food processor and pulse until crumbled.  This can also be done in a plastic bag crushing with a rolling pin.  Add butter to crumbs.  Press into a 13 x 9 x 2 glass baking dish.  In a large bowl mix condensed milk and lime juice.  Beat with electric mixer on medium speed until thick and smooth.  Fold in whipped topping and yogurt.  Spoon onto wafer crust.  Top with grated lime peel.  Cover and refrigerate about 8 hrs or until completely set.  Cut into 5 rows by 4 rows.  Cover and refrigerate leftovers.

Comments:  This recipe came from Pillsbury and I did make some changes.  The original called for using a tube of Pillsbury sugar cookies, baking them and then crumbling them after cooling, then adding 1 cup of whipped topping before pressing into dish.  To quicken this recipe I bought a box of vanilla wafers and used the butter in the crumbs instead of the topping.  The recipe also called for 2 containers of 8 oz. each whipped topping.  I used 1 since I didn't use any in the crust.  I also sprinkled with almond slivers instead of the lime peel.  My method still gave me a delicious Key Lime Pie but in a quicker preparation time.  This dish will serve a crowd and they will love every bite.  My food testers did!