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Sep 30, 2009

Hearty Herb Bread

Slightly heavier textured bread with a delicious combination of parsley, onion, and oregano

2 loaves

3 1/2 - 4 cups all-purpose flour
2 cups whole wheat flour
1/2 cup dry milk powder
1/4 cup sugar
1 package (1/4 ounce or 1 tablespoon) active dry yeast
2 cups water
2 tablespoons vegetable oil
2 tablespoons butter or margarine
2 eggs, beaten
1/2 cup sliced green onions
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 1/2 teaspoons salt

1. In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120-130 degrees (F) and add to dry ingredients. Beat on medium speed for three minutes.

2. Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to make a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

4. Punch dough down; divide in half. Shape into loaves; place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until done.

French Breakfast Puffs

A light and fluffy quick muffin topped with sugar and cinnamon

12 muffins

1/3 cup shortening or softened butter
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk


6 tablespoons butter, melted
1/2 cup sugar
1 teaspoon cinnamon

1. Cream shortening and sugar. Add egg, mixing well. Stir in milk.

2. In a separate bowl, combine flour, baking powder, salt, and nutmeg. Add to wet mixture, stirring until moistened.

3. Fill greased or paper-lined muffin cups with batter. Bake at 350 degrees for 20 minutes or until muffins test done.

4. Remove muffins from pan and allow to cool for a few minutes. Combine sugar and cinnamon in a small bowl. Dip the top of each muffin in the melted butter and then in the cinnamon sugar

Lemon Poppy Seed Muffins

A soft and spongy lemon poppy seed muffins with the perfect balance of sweet and tart!

12 muffins

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups kefir (or buttermilk)

1. In a large mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and kefir (or buttermilk) and stir.

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.

4. Preheat oven to 350ºF. Divide batter evenly into 12 paper-lined or greased muffin cups. Bake muffins on rack in the middle of the oven for 20-25 minutes, until muffins test done. (Ours are usually done in 17-19 minutes; over-cooking seems to make them unnecessarily dry.)

5. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling

Soft Butter Spread

A fluffy butter mixture that's easily spreadable

2 cups

1 cup (2 sticks) butter, at room temperature
1/2 cup canola oil
1/2 cup water, at room temperature

1. Using an electric mixer, blend butter on HI until fluffy.

2. Continue mixing, and slowly add oil. Continue mixing and slowly add water. Mixture will turn white and be very light and fluffy!

3. Chill until set.

New Year's Apple Challah

A sweet bread with apples and cinnamon throughout, baked in a circular "loaf"

1 huge loaf

Dough ingredients:

1 cup warm water (110 degrees F)
1/2 cup sugar
1/2 cup oil or melted butter
2 eggs
2 teaspoons vanilla
2 1/2 teaspoons salt
1/2 teaspoon cinnamon
2 tablespoons dry yeast
5 to 6 cups flour

Apple filling:

3 cups coarsely chopped apples
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon lemon juice (skip if apples are tart)

Egg wash:

1 beaten egg
1 teaspoon sugar
Coarse sugar, for sprinkling -- optional

1. In a large mixing bowl, combine the first seven dough ingredients, in order listed. Stir in a cup or two of the flour, then add yeast.

2. Add enough additional flour to equal about 5 cups, and stir/knead into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.

3. Place apple filling ingredients in a medium bowl and toss to coat. Set aside

4. Punch down the risen dough, kneading to remove excess air bubbles. On a lightly-floured surgace, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.

5. Fold the edges of the dough over the apples and continue to fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.

6. Grease a 10-inch springform pan. Place springform pan on a large cookie sheet (to catch any leaks during rising/baking).

7. Now, this part gets messy. Using a sharp knife (I use a serrated one), cut off chunks of the dough and place them in the prepared pan. You should end up with 15-20 chunks of dough (though a particular number doesn't matter). The apple pieces should be randomly dispersed throughout the dough chunks. Sprinkle with any escaped apple pieces.

8. Combine the egg and sugar, and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.

9. When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/springform in the middle of the oven (remove the piece of plastic wrap first, of course!!!) to bake for 45-55 minutes or until done. When I make this, usually the edges of the top get well-browned before the middle is cooked. So, after about 25-30 minutes, I cover the darker areas loosely with foil -- sometimes forming a large loose "ring" of foil (with no foil in the middle) to lay on top.

10. When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.

Preparation Time:
1 hour (plus rising time)

Cooking Time:
45-55 minutes or longer


Goblin Tongues

Apple Bites

These toothsome treats are a fun and healthy break from Halloween sweets. RECIPE INGREDIENTS:

Slivered almonds

1. Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.

2. Tip: If you're not going to serve them right away, baste the apples with orange juice to keep them from browning

Edible Eyeballs

Cream cheese
Pitted black olives

1. Simply slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive, and serve.
Cheese-Finger Food

Mozzarella string cheese
Green bell pepper
Cream cheese

1. Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

2. Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

3. For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese


Mini bagels
Cream cheese
Bologna slices
1. For each Goblin Tongue sandwich, spread cream cheese between the top and bottom of a mini bagel.

2. Use a butter knife or kitchen shears to cut a tongue shape from a half slice of bologna. Then gently press the base of the tongue into the bagel hole.

Sweet Potato Pie with Pecan Topping

Sweet Potato Pie with Pecan Topping Recipe


1 1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces
2 large eggs
1/3 cup plus another 1/2 cup packed brown sugar
3 Tbsp maple syrup
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 Tbsp heavy cream
1 pre-baked pie crust (see pie crust recipe for instructions on pre-baking a pie crust)
3 Tbsp butter
1 cup of pecans, half of them lightly chopped, the other half whole

1 Make the pie crust. (See pie crust recipe for instructions on pre-baking a pie crust.) If you use a store-bought frozen crust, you do not need to pre-bake it, just defrost it 10 minutes and prick the bottom all over with a fork before using.

2 Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using.

3 Prepare the pie. Preheat the oven to 375°F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust.

4 Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil or a pie crust protector to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely.

5 Make the pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes.

Bisquick Apple Coffee Cake

Bisquick Apple Coffee Cake Recipe



2 cups Bisquick mix
2/3 cup of milk or water
2 Tbsp sugar
1 egg
1 tart green apple, cored, peeled, sliced

1/3 cup Bisquick mix
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
4 Tbsp butter

1 Preheat oven to 400 degrees F.

2 Grease 8" square pan or 9" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake.

3 Mix the topping ingredients of Bisquick, brown sugar and cinnamon. Spread topping mix over top of batter in pan. Add slices of butter all over the top.

4 Bake 20 minutes or until golden brown, testing with a toothpick.

Serves 4.

Baked Garden Eggplant


2 Tsp. olive oil
2 Cloves garlic, minced
1 Medium onion, chopped
1 Tbsp. tomato paste
1 Medium eggplant, peeled and cut into 3/4-inch cubes (about 1 lb.)
2 Medium tomatoes, cored and chopped
1 Tbsp. chopped fresh basil leaves
1 Tsp. oregano leaves
1/4 Tsp. salt
1 Tbsp. grated Parmesan cheese
1 Tbsp. Italian breadcrumbs

Heat oven to 400°F. Spray 1 1/2-quart casserole with nonstick cooking spray; set aside.
Heat oil in small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste and 1 tablespoon water.
Combine onion mixture and remaining ingredients except Parmesan cheese and breadcrumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes longer; stir. Top with Parmesan cheese and breadcrumbs. Reduce heat to 375°F. Bake uncovered 10 minutes or until eggplant is tender.

Quick Lemony Brussels Sprouts


1 Lb. fresh Brussels sprouts, trimmed
2 Tsp. olive oil
1/2 Small onion, halved and thinly sliced
1 Tsp. grated lemon peel
2 Tsp. fresh lemon juice
1/4 Tsp. pepper
1/8 Tsp. salt (optional)

Trim outer leaves from Brussels sprouts. With sharp knife, cut a small “x” in stem end of sprouts; set aside.
Combine oil and onion in microwave-safe 1-quart casserole; toss to coat onions. Microwave, covered, 1 minute. Add Brussels sprouts and 3 tablespoons water. Cover and microwave on HIGH 6 to 9 minutes or until Brussels sprouts are crisp-tender, stirring once. Add lemon peel, lemon juice, pepper and salt, if desired; toss to coat.

Slow Cooker Pot Roast


1 Tbsp. oil
3-to 3-1/2- Lb. boneless beef pot roast (rump, chuck or round)
4 Carrots, sliced
4 Medium all-purpose potatoes (about 2 lb.), cut into 1-inch pieces
2 Envelopes Lipton® Recipe Secrets ® Onion Soup Mix
3/4 Cup water


In large nonstick skillet heat oil over medium-high heat and brown roast.
In slow cooker arrange carrots and potatoes; top with roast; set aside.
In glass measuring cup combine Lipton® Recipe Secrets® Onion Soup Mix with water. Add to skillet, scraping up any brown bits from bottom of pan. Add soup mixture to slow cooker. Cook covered on Low 8 to 10 hours or HIGH 4 to 6 hours. Remove roast and vegetables to serving platter.
Thicken gravy, if desired, by combining 1/4 cup water with 2 tablespoons all-purpose flour. Cook on HIGH 15 minutes or until thickened.


Try a few of the ideas listed below and you will see that cooking can be a breeze.

1.Before beginning any messy project, cover your tabletop or work surface with plastic wrap that doesn’t just cling, but seals. Simply remove the plastic wrap when done for easy cleanup.

2.Make cleanup a snap by lining baking pans and roasting pans with aluminum foil. Make sure the foil extends a couple of inches over the edges of the pan for easy lift out.

3.Lightly brush turkey, chicken or hens with cooking oil before roasting to produce an appetizing golden sheen.

4.For big flavor with little work, add your favorite herbs and spices to butter. Mix in, then roll herbed butter in plastic wrap and freeze. Simply slice, as much as needed, onto roasted meat or broiled fish.

5.To prevent cheese from sticking to a grater, simply spray the grater with nonstick cooking spray before using.

6.Extend food freshness and stretch your grocery dollar by storing leftovers in resealable storage or freezer bags. Or prepare, bake, serve, store and reheat favorite foods in heat-resistant, oven-safe and freezer-ready storage containers.

7.Keep homemade or ready-to-bake cookie dough on hand. Store homemade dough in cookie-size (1-inch) balls in the freezer, or keep the ready-to-bake variety in the refrigerator. You’ll be prepared to produce a hot-from-the-oven treat in minutes for unexpected guests.

8.Bake and freeze unfrosted cupcakes. They’re easy to frost and decorate when frozen, but will thaw quickly. Frosting and decorating is an ideal project for kids looking for something fun to do, or a time-saver for when you want to bring something fancy to a party or meeting and simply don’t have time to bake.

9.When kneading dough for holiday breads, spray your hands first with nonstick cooking spray to prevent dough from sticking.

10.Use the microwave oven on the low setting to melt chocolate and to soften butter.

Sep 29, 2009

Ideas for Entertaining

Easy to Eat
It’s especially important for game night — when guests might be jumping up and down with excitement — that your appetizers are:

•Easy to pick up with the fingers
•Edible in one bite, without a fork
•Prepared without messy ingredients that might drip

Score Points With Variety
Every crowd is different. Some people eat a lot and enjoy everything; others are picky and only nibble.
Think about your friends’ habits, and combine that information with the following guidelines used by many caterers:

•Assume 12 appetizers per person per hour for a party that’s two to three hours long
•Serve three types of appetizers for eight to 10 people; four to five types for 14 to16 people

•Have both hot and cold appetizers so that while one is heating in the oven, cold ones are ready to be eatenThere are so many kinds of appetizers — from delicate baby quiches to mini hamburgers and kebabs to hearty Buffalo wings and beef-and-spinach pinwheels. It’s really up to you to choose!

Homemade vs. Store-Bought
If time is short, buy prepared appetizers to mix in with those you’ve made. Personalize them for a homemade touch:

•Add dried parsley to quiches
•Sprinkle pimiento strips and bits of chive on deviled eggs
•Top open-faced salmon sandwiches with a sliver of lemon peel or sprig of fresh dill
•Put a dollop of sour cream on cut-up roasted red potatoes
•Decorate small, individual pizzas with sliced black olives
•A thin slice of cucumber, carrot shavings or half a walnut all make attractive garnishes

Half-Time Favorites
Vegetable platters and fruit-and-cheese platters are always good to have on hand. Wash veggies or fruit, then peel and cut into bite-size pieces if needed. Arrange like this:

Veggie Platter

•All green: Use zucchini, celery, broccoli, green beans, snow peas, green bell peppers and asparagus
•Red, white and green: Use radishes, red peppers, mushrooms, turnips and cauliflower plus some of the green veggies listed above
◦Arrange the veggies around a bowl of dip. Or put the dip into hollowed-out red or green bell peppers or a small cabbage. Try some of the more flavorful ones you can buy or make such as:
•Hummus: creamy and tangy, the main ingredient is chick peas
•Guacamole: the Mexican dip of avocado, tomatoes and onions
•Beans: choose from white, kidney or black beans
Fruit-and-Cheese Platter

•Select a variety of fruit — strawberries, pineapple, red and green grapes, and an assortment of cheeses — soft like Brie, hard like Swiss and Cheddar
•Take the cheeses out of the fridge and unwrap at least an hour before guests arrive to soften cheese and unlock their flavors; put toothpicks in a small bowl on the platter
•Accompany the cheeses with crackers or slices of French bread
Keep It Neat
Put the appetizers on a large table.

Be sure to include:

•Paper plates
•Lots of napkins
•Knives to cut the cheeses
•Bowls of condiments such as sour cream, mustard and ketchup
•Spoons for dips and condiments
•Large trash can (lined with a plastic bag) that is decorated with crepe paper streamers in your team’s colors


1 12-ounce package Tyson® 100% All Natural*™ Chicken Nuggets (Boxed)
1 8-ounce can pineapple chunks
3/4 Cup unsweetened pineapple juice
3 Tablespoons bottled teriyaki sauce
4 Teaspoons cornstarch
1 Tablespoon brown sugar
1 Tablespoon cooking oil
2 Medium carrots, cut into 1-inch julienne strips (approximately 1 cup)
1 6-ounce package frozen pea pods
1 5-ounce can chow mein noodles

Wash hands. Prepare chicken according to package directions.
Drain pineapple, reserving juice; combine with additional juice to make 1-1/4 cups. Mix juice, teriyaki sauce, cornstarch and brown sugar in bowl or measuring cup; set aside.
Heat oil in a wok or large skillet over high heat. Stir-fry carrots 4 minutes or until crisp-tender. Stir in juice mixture, pineapple and pea pods. Cook and stir until sauce is thickened and bubbly. Continue stirring 2 minutes more. Stir in chicken and heat through.

Serving Suggestion: Serve chicken mixture over chow mein noodles. Refrigerate leftovers.


Asian Pork Fried Rice

Pineapple Chicken Stir-Fry


1 cup brown or long-grain rice
1 tbsp. canola oil
2 cloves garlic, minced
2 tsp. peeled, minced gingerroot
1 lb. pork tenderloin, cut into chunks
8 green onions or scallions (white and 3 inches of green), finely chopped
2 tbsp. low-sodium soy sauce

1.Prepare rice according to package directions; set aside.
2.In wok or large skillet, heat oil over medium-high heat. Cook garlic and ginger 30 seconds.
3.Add pork, a few chunks at a time, stirring frequently until brown.
4.Add green onions, rice and soy sauce; mix well.


You can purchase these at walmart stores nationwide and get them cheaper than bookstores.

Better Homes and Gardens New Junior Cook Book

Betty Crocker's Picture Cook Book

New Cook Book Celebrating the Promise, Limited Edition "Pink Plaid"

The Most Common Calorie Cuts--Do They Make a Difference?

Trade Your Vanilla Lattes for Skinny Vanilla Lattes? WORTH IT!

Starbucks Vanilla Latte, 2% milk, Grande - 250 calories and 6g fat
Starbucks Skinny Vanilla Latte, Grande - 130 calories and 0g fat

If you drink a Starbucks Vanilla Latte every day, simply switching to the Skinny version would add up to 12.5 pounds of weight loss over a year. We think THAT is worth making the switch.

Real Sugar Packets in Your Coffee or a Sugar Substitutes? DEPENDS

If you just have one cup of regular coffee with one sugar packet in the morning, it's not really worth changing over to a calorie-free sweetener. That sugar packet only has 15 calories. But if you put three packets in each coffee cup or you drink sugar-sweetened coffee all day long, the switch is worth it.


Ditch Regular Soda for Diet Soda? DO IT!

Coca-Cola Classic, 1 can - 143 calories and 0g fat
Coke Zero, 1 can - 0 calories and 0g fat

Kicking a daily habit of a can of sugary soda could easily shave off 15 pounds in a year! TOO MUCH SUGAR, PEOPLE! We know plenty of soda-drinkers will never make the switch to diet soda, but ANY no-calorie substitute will do the trick. So try unsweetened iced tea, Vitaminwater10, sugar-free drinks... or even better, WATER.
Change Your Cheeseburgers to Hamburgers? NOT SO MUCH

McDonald's Cheeseburger - 300 calories and 12g fat
McDonald's Hamburger - 250 calories and 9g fat

Our calculations predict 5 pounds saved for skipping the cheese on a basic fast-food-style burger. However, leaving the average cheese slices off regular full-sized burgers would save around 8 pounds a year. We know you're not eating burgers every day (right???), but this could go either way. Sure, it could subtract a few pounds, but if you LOVE cheese, it's probably not that worth it... because if you're really that calorie-concerned, you're better off not eating burgers in the first place.
Give Up Regular Potato Chips for Baked Potato Chips? BAKE IT UP!

Lay's Classic, 1.125-oz. bag - 230 calories and 15g fat
Baked! Lay's Original, 1.125-oz. bag - 130 calories and 2g fat

Going from regular chips to baked chips could potentially take 10 pounds off in a year without you doing anything but eating a small bag of less-greasy chips each day in place of regular ones. If you're the type who snarfs a bag of crisps with lunch or as a snack, we think it's worth the swap since you're still getting a nice salty crunch.
Nix half the dressing served with your salad? YOU BET...

Ranch dressing, 2 oz. - 145 calories and 15g fat
Ranch dressing, 1 oz. - 72 calories and 7.5g fat

If you order salad at a restaurant, even if you're smart enough to order the dressing on the side, pouring that whole tub of dressing on top of your greens won't do you any favors. Use half the amount (do you REALLY need all that goo?), and you could lose up to 7 pounds in a year. But an even better choice? Go for the light or reduced-fat dressings... and leave some of that giant tub over, too.

Your Food Cravings Explained and Contained

Why we crave chocolate, sugar, cheese, and meat:

All four of these foods are addictive for the same reason. They have an opiate effect on the brain, which means they may have a calming effect that our bodies like. These opiates are produced in the brain as sugar or chocolate touch your tongue. Meat works similarly. For cheese, the opiates are actually in the dairy protein, casein. These opiates take a little longer to work their magic as they are released during the digestion.

Why we crave salty foods:

Salty foods are not really addictive; they don't have a particular effect on the brain. But people become habituated to the taste of a certain amount of salt on the taste buds, and they tend to object when given less salt.

When cravings intensify:

Cravings can strengthen in the winter. The shorter, darker days cause the body to crave sugar and starches, both of which tend to cause the brain to produce serotonin -- the mood-boosting neurotransmitter. Cravings can also get stronger for women during the week before their menstrual periods, due to the effect of shifting estrogen levels.

Want to conquer your craving?

1. Start with a healthy breakfast. It reduces cravings later in the day.

2. Use foods to hold blood sugar steady. This means emphasizing low-glycemic-index foods, such as beans, vegetables, fruit, and pasta to keep blood sugar from going on a roller coaster (which can be caused by white bread and sugar, for example) that can trigger changes.

3. Dieters: Use the Rule of Ten. If you are dieting, be sure not to starve yourself, because extreme hunger triggers cravings. Eat AT LEAST 10 calories per pound of your ideal weight per day.

4. If you crave a food every day at the same time, plan an activity, such as a walk or visit with a friend, that is inconsistent with eating.

5. Have regular exercise and rest.

6. Use social support. Let your family and friends know that you need help.

7. Take advantage of other motivators. Young people can be motivated to avoid meat because of concerns about animals or the environment. A married man might avoid junk food if he remembers that he needs to stay well to take care of his family.


4-6 boneless skinless chicken breast
2 eggs
1 cup seasoned bread crumbs
1 pkg frozen spinach
6 oz crumbled blue cheese
4-6 slices cooked crumbled bacon pieces
1 small onion, finely chopped

Place chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness.
Prepare the stuffing as follows:

Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes.

Serve with a Bearnaise sauce or a white wine sauce.


6-8 Italian sausage links, sliced
1 large can Hunts sauce
1 large green bell pepper
1 large onion, sliced
1/4 tsp garlic powder
1 tsp fresh or 1/2 tsp dried basil
1/2 tsp fresh or 1/4 tsp dried oregano
2-3 tbsp. olive oil
3-5 cloves garlic, whole
1/4 cayenne or jalapeno pepper, minced
1 bay leaf
1 small can mushrooms
1 tbsp. balsamic vinegar

Slice the sausage into 1 1/2 inch thick slices. Core and slice the pepper, and slice the onion lengthwise, 1/2 inch thick. Finely mince the hot pepper; you may substitute dried red pepper flakes or cayenne powder. Adjust amount according to heat desired.
Brown the sliced sausage in the olive oil. When the sausage is half done, add the whole cloves of garlic and allow to brown in oil, but if garlic browns too rapidly, remove to a cooler side of the pan. Crush the garlic cloves into the oil with the tines of a fork when they brown. Add the peppers, onions and cook until edges of onions begin to brown.

Deglaze the pan with the balsamic vinegar. Reduce heat and add the sauce, bay leaf, and remaining ingredients. Simmer over very low heat for 30 minutes. Last 5 minutes, stir in the can of mushrooms. Adjust seasonings, adding salt and pepper to taste.

Remove bay leaf and serve with Portuguese pops, bulkie rolls, hoagie buns or any hearty roll with a substantial crust.

For a special occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving.


1/3 c. boiling water
1 (15 oz.) pkg. brownie mix
1/4 c. oil
2 lg. eggs
1 (8 oz. pkg) cream cheese, softened
1 tsp. vanilla
1/4 c. sugar
1 bananas, sliced
Strawberries, sliced
1 squeeze bottle Smucker's chocolate

Preheat oven to 350 degrees. Mix brownie mix, water, oil, and 1 egg in large bowl until well blended. Pour into a greased and floured 12 inch pizza pan. Bake for 25 minutes at 350 degrees.
Beat remaining egg, cream cheese, vanilla and sugar in a small bowl at medium speed with an electric mixer until well blended. Pour over brownie crust. Bake for 15 minutes at 350 degrees. Cool. Top with fruit. Drizzle and dot with chocolate. Cut into pizza slices and serve!


23 oz. pkg. brownie mix
1/4 c. oil
3 eggs
1 c. chopped nuts
6 tbsp. Amaretto


1/2 c. butter
2 c. powdered sugar
3 tbsp. Amaretto


6 oz. semi-sweet chocolate
4 tbsp. butter

Prepare mix according to package directions using above ingredients and omitting water. Spread on bottom of 9 x 13 inch greased baking dish. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and sprinkle Amaretto. Cool completely. Combine filling ingredients. Spread filling on brownies. Chill at least 1 hour. Mix topping together by melting in medium saucepan. Spread over filling. Chill. Cut and serve. Makes 32.


A chocolate lovers delight!


1 1/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
2 c. sugar
3/4 c. butter, melted
1 tsp. vanilla
1 c. chopped walnuts (optional)

Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set aside.
In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly in 13 X 9 inch pan.

Bake in 350ºF oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.

Cool on wire rack.

Vanilla Icing:

1/3 c. butter
2 c. icing sugar
2 tbsp. milk
1/4 tsp. vanilla

Beat ingredients together. Spread on top of brownies. Cut into squares.
*TIP* Drizzle melted semi-sweet chocolate over frosted brownies for a more decorative effect!


3 ounces unsweetened baking chocolate
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup milk
1 tablespoon molasses or corn syrup
1/2 cup flour
1/2 cup pecans or walnuts
1 teaspoon vanilla
1/2 teaspoon rum
1/2 teaspoon baking powder
1/4 teaspoon salt

Pre-heat oven to 350°F.
Grease bottom only of an 8 inch square baking pan.

Melt chocolate in small saucepan or microwave, stirring occasionally until smooth.

In a separate bowl, beat butter using a wire whisk until it becomes light, gradually adding sugar until well combined. Stir in eggs, one at a time, beating well after each. Add milk and molasses or corn syrup. Add chocolate. Beat well to combine.

Stir in flour, baking powder, salt, nuts, vanilla and rum.

Spread evenly in greased baking pan.

Bake for 20 to 30 minutes or until toothpick inserted in center comes out nearly clean, being careful not to overbake.

Allow to cool before cutting into squares.

Recipe may be doubled.


4 squares unsweetened chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar
5 eggs
1-1/4 cups flour
1 8 oz pkg cream cheese, softened

Preheat oven to 350°F. Grease a 13x9-inch aluminum foil baking pan.
Read through this recipe entirely before you begin, as you will need to divide ingredients into separate batters in order to create two layers.

Microwave together the chocolate and butter on high setting 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan.

Beat cream cheese, gradually adding remaining ingredients. Combine well.

Spoon second mixture over batter already in pan. Swirl together lightly stirring with knife to create a marble-like pattern. Bake in Preheated 350 degree oven for 40 minutes or until toothpick has grainy fudge bits but is not clean, like in a cake. Be careful not to overbake.


1/2 pound (2 sticks) butter
5 squares unsweetened baking chocolate
5 eggs
2 cups sugar
1 1/3 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2 cups Macadamia nuts, chopped

In a microwavable bowl, melt butter and chocolate, stirring to combine.
Add remaining ingredients except nuts. Beat with electric mixer for 2 minutes. Stir in nuts.

Pour into a buttered or parchment lined 9x13 inch pan.

Bake in a 350°F oven for 25 minutes or until done. Be careful not to over bake. Brownies should be quite moist.

Allow to cool before cutting into serving size pieces. Brownies may be wrapped well and frozen to add to lunch boxes (will thaw by lunch time!).



4 fillets red snapper, 5 to 6 oz. each
Freshly ground pepper
2 tbsp. green onions, minced
2 cloves garlic, minced
1/4 c. white wine
2 oz. butter, softened
2 tbsp. parsley, minced
2 tbsp. lemon juice, freshly squeezed
1/2 tsp. thyme

Preheat oven to 450 degrees. Season the fish with pepper and sprinkle with paprika. Sprinkle the onions and garlic in buttered ovenproof dish. Put the fish in the dish and sprinkle with the wine. Put the fish into the oven and cook for six to eight minutes (depending on the thickness of the fish) or until just done. Remove to warmed plates. Whisk the softened butter with the parsley, lemon juice and thyme. Beat in the cooking juices and serve on the fish immediately. Serve with boiled or mashed potatoes.
Makes 4 servings.


6 med. (2 lb.) potatoes, peeled and sliced
1 med. onion, chopped
8 oz. cooked ham, cubed
4 oz. shredded American cheese
10 3/4 oz. can cream of mushroom soup
1/2 c. milk
1/4 to 1/2 tsp. thyme leaves

In slow cooker layer: 1/2 potatoes, onion, ham, cheese. Repeat layers. In small bowl, mix soup, milk, thyme. Pour over potatoes. Cover, cook on HIGH setting for 3 hours. Reduce heat to LOW setting for 2 to 2 1/2 hours until potatoes are tender.
Makes 6 servings.


4-6 chicken breasts, skinned
Salt and pepper
1 pkg. Lipton Onion Soup Mix
1 can frozen orange juice concentrate (undiluted)

Sprinkle chicken with salt and pepper. Place in shallow baking dish. Sprinkle soup mix over chicken and add orange juice. Bake at 350 degrees for 45 minutes to an hour basting often.



1 1/2 c. bran buds or All-Bran
1/2 c. soft shortening
1/2 c. oatmeal
1 tsp. soda
1 1/2 c. flour
1 1/2 c. buttermilk
3/8 c. sugar
1/2 tsp. salt
1 1/2 c. whole wheat flour
1 tsp. baking powder

Add bran buds to buttermilk; set aside and allow to stand until buds are soft. In mixing bowl, cream shortening and sugar. Add remaining dry ingredients and the buttermilk mixture, mixing well to combine. Turn out on a floured pastry cloth; form into a roll. Wrap in Saran Wrap to prevent drying. (May be stored in refrigerator at this point.) Cut off a slice and dust with flour. Roll out with a corrugated rolling pin on a floured pastry cloth. It should be paper thin. (If a perfect circle is desired, use a 10" or 12" kettle lid for pattern and trace around lid with pastry wheel.) Lift with a "spudu" (a long wooden spatula) onto a hot ungreased griddle or lefse baker. Turn frequently and bake until lightly browned. Fold in half and "shingle" on cookie sheet. After all are baked, place cookie sheet in a preheated moderate oven, 350 degrees; turn off oven immediately and allow flatbread to dry completely. (Do this to re- crisp before serving, as well.) Store in a cool, dry place. Serve with butter. Yield: 12 to 15.



8 c. water
1 c. dried great northern beans
1 c. dried kidney beans
1 tsp. dried sage
2 env. onion soup mix (2.5 oz.)
2 whole boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 lb.)
1/2 c. snipped parsley

Heat water, beans, sage, and dry soup mix to boiling in 4-quart Dutch oven. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours.
Stir in chicken and parsley. Cover and cook until chicken is done, about 20 minutes.



1 can black beans, drained
1 can light red kidney beans, drained
1 can corn, drained
1 can diced green chiles
1-2 cans green enchilada sauce
6-8 oz. light cream cheese
1/2 tsp. ground cumin

Melt cream cheese and enchilada sauce together in a saucepan over medium low heat. Stir with a whisk.
Add beans, corn, green chiles, cumin and salt and pepper to taste.

Cook over medium low heat until beans are tender.

Serve with cornbread.

Serves 4.



2 cups beans (use the 15 bean soup mix, but toss out the seasoning packet)
5 cups chicken broth
1 chopped onion
1 10-14 oz. can diced tomatoes with juice
1-1/2 tsp. chili powder
2 tsp. oregano
1 tsp. cumin
1 tsp. garlic salt
2 tsp corn starch

Soak beans overnight - or - boil for one hour.
See Soaking Dry Beans.

Rinse beans.

Add all ingredients and bring to a boil.

Simmer for 2 hours or until beans are tender.

Blend until smooth.

Top with chips, cheese, sour cream if desired.



2 cans Campbell's Bean and Bacon soup
2 cans pinto beans
2 cans great Northern beans
1 pound link sausage [beef or pork] sliced
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil

Sauté onion, garlic and sausage in olive oil. Add soup, beans, and 2 soup cans water. Simmer 45 minutes, stirring occasionally to keep from sticking. Good with Corn Bread.



1 lb black beans, soaked
8 cups water
1 tablespoon kosher salt
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
8 tablespoons olive oil
6 garlic cloves, peeled
1 1/2 teaspoons cumin (or to taste)
4 teaspoons white vinegar

Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.
Cook over low heat for 30 minutes.

Combine vegetables with beans.

Cook for another 30 minutes, adding more water if necessary



2 lbs. ground beef
2 tbsp. olive oil
1/4 cup ketchup
2 tbsp. mustard
2-3 tbsp. Worcestershire
1/2 cup brown sugar
1 small (8oz) can tomato sauce
splash of hickory smoked b-b-q sauce

5 Minutes prep. 15 minutes cook.
Brown beef. Add all ingredients and simmer (stirring) for 15 minutes.

This is my mom's recipe and the sweet Barbeque is such a great alternative to the traditional onion intense recipe. It is SO easy.



1 lb. top round beef
2 cloves minced garlic
1 tablespoon olive oil
1/3 teaspoon onion powder
1/2 scant teaspoon garlic powder
3/4 teaspoon taco seasoning
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup ketchup
2 tablespoons fresh parsley, minced
1 large onion, finely minced
1 bell pepper, chopped
dash of Worcestershire sauce
Pepperidge Farm Puff Pastry Sheets
1 egg white

Coarsely grind or chop the beef or ask your butcher to coarsely grind a top round roast for you. Discard any fat or save it to add to your pet's food for a shiny coat.
Sauté the ground beef in the olive oil with 1 tablespoon of the minced onion; when it begins to brown, add the minced garlic, salt, pepper, taco and other seasonings. Add the chopped pepper and simmer for 15 minutes, or until beef is quite tender, adding a few tablespoons of water if needed. Stir in parsley, ketchup and Worcestershire sauce, mixing well. Remove from heat and add the remaining onion.

Thaw the pastry sheets at room temperature about 20 minutes before use. Cut squares about 5 inches.

Fill one triangular side of square with cooled meat mixture, leaving about 1/2 inch of margin. Brush edges of square with beaten egg white using a silicone brush or paper towel.

Fold over one side of the square to make a pocket shaped like a triangle. Crimp edges together tightly. Snip 3-4 vents in the top using kitchen shears or a sharp knife to allow steam to escape.

Place on a cookie sheet which has been brushed lightly with oil or sprayed with non-stick spray.

Bake on the center rack in a preheated oven for 12-15 minutes or until edges are lightly browned.

Serve hot.



6 beef sirloin tips, or top round steak, thinly sliced
6 teaspoons yellow (not brown) mustard
1 cup fresh parsley, chopped
4 cloves garlic, minced
1 large onion, thinly sliced
6 dill pickle sandwich toppers
8 slices bacon, uncooked
2 cans beefy mushroom soup
1 can water (use soup can)
1 beef bouillon cube
salt, pepper, garlic and onion powder (for sprinkling)

Thinly slice beef tips and pound flat between waxed paper (or use round steak - the same as what is used to make bracciola; about 1/4-1/2" thickness).
Season meat lightly on both sides with salt, pepper, garlic powder and onion powder (not too much).

Finely chop the garlic and parsley together to make a paste.

Spread each of the six thin beef steaks with 1/2 teaspoon prepared yellow mustard (such as French's), the parsley and garlic paste, a few thin slices of onion, and a dill pickle sandwich topper. Roll up the beef jelly-roll style keeping the contents inside, and wrap with a raw slice of bacon. Pierce through with a wooden toothpick to secure.

In a casserole dish, combine 1 can of soup with beef bouillon cube and water; stir to combine.

Place beef rolls side by side in the casserole dish and top with remaining soup mixture. Lay the two remaining slices of bacon across the top.

Cover the casserole dish (or use foil). Bake at 325°F for 80 minutes. Remove cover; increase oven temperature to 375°F and bake for 15 more minutes or until lightly browned on edges and bubbly.

Tip: Be careful not to allow oven to cool when removing foil (or cover); keep oven door closed.

Serves 6.



1 lb. thinly sliced roast beef
1 can beef broth
1 whole onion, thinly sliced
3 cloves garlic, minced
1 small can sliced mushrooms
3 tablespoons Wondra flour
2 tablespoons ketchup
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper

In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion.
When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps.

Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread or buttered and toasted buns or bulkie rolls. Season to taste with salt and pepper.




1 cup water
1 tbsp. butter
1 pkg. (8 oz.) frozen mixed vegetables with onion sauce
1 tbsp. finely diced onion
1 jar (2-1/2 oz.) chipped beef, rinsed in cold water

In saucepan, place water, butter, the vegetables and onion. Cover and bring to a full boil over high heat. Remove from heat; stir until sauce is smooth. Add the chipped beef. Heat. Serve over corn bread squares, split, or corn sticks.
Makes 4 servings.



1 (3 lb.) rum roast
1 med. size onion, finely chopped (1/2 c.)
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1/2 c. vegetable oil
6 c. fresh bread cubes (12 slices)
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. leaf thyme, crumbled
1/3 c. all-purpose flour
1 1/2 c. red wine vinegar
1 1/2 c. water
1 (13 3/4 oz.) can beef broth
2 tbsp. light brown sugar
1 bay leaf
6 whole allspice
12 peppercorns
6 whole cloves
4 gingersnaps, crushed

Cut meat into 12 even pieces; pound to 1/4 inch thickness. Saute onion, celery, and carrot in 1/4 cup of oil in a large skillet; turn into a large bowl. Add bread cubes, salt, pepper, and thyme; mix until bread cubes are thoroughly moistened.
Place 1/3 cup stuffing on each piece of meat; roll up, jelly-roll fashion; secure with wooden picks. Dredge in flour. Brown beef rolls, a few at a time, in remaining 1/4 cup oil in a large skillet; remove to plate when browned. Drain off pan drippings. Stir in vinegar, water, beef broth, and brown sugar. Add bay leaf, allspice, peppercorns, and cloves tied in a small piece of cheesecloth. Bring mixture to boiling. Return beef rolls to skillet; cover. Lower heat. Simmer 1 hour or until tender when pierced with a fork. Remove spice bag; stir in gingersnaps.

Grandma's Old Fashioned Oatmeal Cookies


1 cup unbleached flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks at room temp)
1 cup granulated sugar
1/4 cup light brown sugar (packed)
1 large egg
1 teaspoon vanilla
2 1/2 cups old fashioned oats (old fashioned type no instant stuff)


1 Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).

2 Whisk together flour, baking powder, soda and salt.

3 Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.

4 Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.

Homemade Noodles

Homemade Noodles

First the kitchen table was scrubbed clean, a mound of flour was placed in its
middle and the flour then topped with an egg. We worked the egg into the flour
with our hands, kneading the dough until it was well mixed. It was then rolled
out with a rolling pin as thinly as possible. Not an easy task as it was very
elastic. The last step was to roll it up like a jelly roll and to cut it into thin slices.

The slices were unrolled and spread amongst the flour to dry out before cooking
with the chicken.


1 (16-oz.) jar Peanut Butter, smooth
4 sticks butter, softened
1 1-lb. box light brown sugar
2 lg. eggs
2 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
granulated sugar for dipping/pattern

Cream together peanut butter, butter, and brown sugar. Add eggs and vanilla extract. Sift together and add flour, baking soda and salt. Shape into 4 rolls, wrap rolls in waxed paper, seal ends and chill until firm. Slice into about 2 dozen cookies per roll. Place on ungreased cookie sheet. You may make a pattern on each cookie by dipping a fork into granulated sugar and then pressing into each cookie in a criss-cross design before baking. Bake at 350 degrees for 10 - 12 minutes or until done. Remove cookies to wire racks to cool completely. Store in an airtight container. Makes about 100 cookies.


Lazy Daisy Cake

2 eggs
1 cup flour
1 cup sugar
1 tsp. baking powder
½ cup milk
1 tsp. vanilla
1 tbsp. butter pinch of salt

Heat milk and butter, Beat eggs, add sugar, beating
well. Stir in dry ingredients. Add vanilla and
carefully stir in hot milk and butter. Batter is very
thin. Bake in shallow pan (9” square pan) for 25
mins at 350 degrees F.

After baking, cover the top with the following:
Combine 2/3 cup brown sugar, 1/3 cup melted
butter, 1 cup coconut, 4 tbsp. cream. Spread on top
of baked cake and put under broiler until brown
and bubbly.

Chocolate Wacky Cake

Sift and mix together in an ungreased square cake
pan (8”by8” or 9”by9”):

1½ cups flour
1 cup white sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
4 tbsp. cocoa

Make 3 holes in dry ingredients.

1st hole put 1 tbsp. vinegar
2nd hole put 1 tsp. vanilla
3rd hole put 5 tbsp. melted butter
Then pour 1 cup of warm water over all.
Mix well together until flour disappears. Bake in
moderate oven (350 degrees F) for about ½ hour
(30 mins).

Sep 28, 2009


Old Fashioned Glazed Doughnuts

1 cup scalded milk
1/2 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 eggs plus 1 egg yolk, beaten
2 envelopes active dry yeast
4 cups sifted flour
Cooking Oil

In a large mixing bowl, pour scalded milk over the butter, sugar and
salt. Cool slightly. Add the eggs. When the temperature reaches
between 105 to 115 degrees, add the yeast. Let mixture stand for 5

Blen in flour a little at a time. Mix into a soft dough. When
smooth, turn the dough out onto a well-floured board. Knead gently
for about 2 minutes. Place the dough in a greased bowl, turning to
coat all sides. Let rise for 1 hour.

Punch the dough down and divide in half. On a lightly floured board
roll each section to 1/2-inch thickness. Cut with a floured doughnut
cutter. Place on waxed paper. Set in a warm place. Let rise for 30

In a deep skillet heat cooking oil to 375 degrees. Using a slotted
spoon gently slip each doughnut into the oil. Fry for 2 minutes or
until golden brown, turning once. Drain on paper towels.

In another mixing bowl, blend 1 cup confectioners' sugar, 3
tablespoons water and 1/2 teaspoon vanilla extract. Drizzle over warm


Grandma's Sugar Cookies

2 C All-purpose flour, sifted
1 C Sugar
2 T Milk
2 Eggs
½ C Margarine, softened
½ t Salt
½ t Lemon zest
1 t Baking powder
½ t Baking soda
½ t Nutmeg
Preheat oven to 375°F.

Cream the margarine with the salt, lemon zest, nutmeg, sugar and

Sift the flour with the baking powder and baking soda. With electric
mixer on low speed, gradually add flour mixture to sugar mixture.
Add the milk and mix well.

Drop by tablespoons on a greased cookie sheet. Flatten cookies by
stamping with a cookie press or bottom of a drinking glass. Sprinkle
cookies with granulated sugar.

Bake at 375°F for 10 to 12 minutes. Makes about 3 dozen cookies.


Corn Fritters

16 oz can whole kernel corn
2 cups all-purpose flour
1 cup bacon crumbs
1 large onion, minced
3 large eggs
1/2 cup sugar
peanut oil for deep-frying

In deep fryer get peanut oil piping hot. While oil is
heating, in a large bowl combine other ingredients.
Drop by tablespoonfuls into hot oil. When brown and crispy
remove and place in a bowl that has been lined with
paper towels.


Sausage Gravy

1 lb sage-flavored bulk pork sausage
2 T finely chopped onion
6 T all-purpose flour
1 quart milk
1/2 tsp poultry seasoning
1/2 tsp ground nutmeg
1/4 tsp salt
Dash Worcestershire sauce

Crumble sausage into a large saucepan; cook over medium-low heat.

Add onion; cook and stir until transparent. Drain, discarding all but
2 tablespoons of drippings.

Stir in flour; cook over medium-low heat for about 6 minutes or until
mixture bubbles and turns golden.

Stir in milk.
Add seasonings; cook, stirring, until thickened.

Skillet Baked Beans

Skillet Baked Beans

4 slices OSCAR MAYER Bacon, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (16 oz.) pork and beans
1 can (15-1/2 oz.) great Northern beans
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup firmly packed brown sugar

COOK bacon in large skillet until crisp. Remove bacon with slotted spoon; set aside. Drain skillet, reserving drippings in skillet.

ADD green pepper and onion to skillet; cook 3 minutes or until tender, stirring occasionally.

ADD remaining ingredients; simmer 10 minutes, stirring occasionally. Top with reserved bacon.

Makes 6 servings


Cornmeal Mush

You can eat it like hot cereal, or chill it and
then fry it. This goes well with syrup as a breakfast
dish, or with savory sauces and vegetables for dinner.
Makes: 8 servings

1 1/4 cups cornmeal
2 1/2 cups water
1/2 teaspoon salt

1 Mix together cornmeal, water, and salt in a medium
saucepan. Cook over medium heat, stirring frequently,
until mixture thickens, about 5 to 7 minutes.
2 If using as cereal, spoon mush into bowls and serve
with milk and sugar, if desired. If frying, pour mixture
into a loaf pan and chill completely. Remove from pan,
cut into slices, and fry in a small amount of oil over
medium-high heat until browned on both sides.
Serve with sauce of your choice.

Civil War Chicken

Due to the shortage of salt during the war, Southerners were compelled to use salted meat for their food.

1 whole fryer or favorite chicken pieces
Pepper, to taste
6 slices salt meat
3 tablespoons flour

Split chicken down the back and place in iron skillet with 1 inch water. Pepper to taste. Place thinly sliced salt meat evenly onto chicken pieces. Cover tightly and bake 3 hours at 250 degrees F. Thicken gravy with flour paste. Good with rice.

Yields 4 servings.



1 lemon, juice and grated rind
Water, equal to amount of juice
25 large marshmallows, cut in half
3 egg yolks, beaten
3 egg whites, beaten with a pinch of salt

Juice and grate rind of one lemon. Add as much cold water as there is
juice. Put in double boiler. Add marshmallows. When thoroughly
melted, add beaten yolks and cook till thick. Add beaten whites to
this mixture. Cool slightly. Pour into a baked pie shell. Serve with
whipped cream topping.


1920 American Goulash

1920 American Goulash
Servings: 6

3 slices of bacon
1 large onion, sliced
1 pound hamburger
1 can red kidney beans
1 quart tomatoes
pinch of salt
pinch of cayenne pepper
regular pepper
sliced carrots
cooked rice

Cut the bacon into small pieces and fry until crisp. Now add the onion
and hamburger meat.
Cook until the onion is golden and the meat is brown. Add the beans
and tomatoes; cook for 15 minutes. You can now add the carrots or rice
or both, for variety.


Old Fashioned Baked Bananas

6 bananas -- ripe
1/2 cup sugar
2 tablespoons melted butter -- or other fat
2 tablespoons lemon juice
1/8 teaspoon salt

Select ripe bananas, skin, scrape off the stringly fibers, and split in half lengthwise. Place in a greased shallow baking dish, pour over them the fat, lemon juice, and salt which have been mixed together, and bake in a moderate oven for 20 to 25 minutes. Serve from the dish.


Old Fashioned Baked Indian Pudding

1 quart milk
1/3 cup yellow cornmeal
1 teaspoon salt
1/2 cup molasses
1/2 teaspoon ginger

Cook the milk, cornmeal, and slat in a double boiler for 20 minutes. Add the molasses and ginger, pour into a greased baking dish, and bake in a very moderate over (about 300 degrees) for 2 hours. Serve hot with vanilla ice cream, or chill and serve with cream.


Old Fashioned Scalloped Cabbage and Apples

2 quarts shredded cabbage
1 quart tart sliced apples
2 teaspoons salt
1 teaspoon sugar
2 tablespoons butter
1 cup buttered bread crumbs

In a greased baking dish place alternate layers of the cabbage and apples, seasoning each with salt and fat and sprinkling the sugar on the apples. Over the last layer spread the buttered crumbs. Cover, and bake in a moderate oven for 45 minutes, or until the cabbage and apples are tender. Toward the last remove the cover so the crumbs can brown. Serve in the baking dish.

Makes 6 servings.


Old Fashioned Stuffed Mushrooms

1 pound mushrooms (12-14 )
4 tablespoons butter -- or other fat
3/4 cup chopped celery
2 cups fine bread crumbs
2 teaspoons onion juice
1 teaspoon salt
1 tablespoon chopped parsley

Wash the mushrooms well, skin them, remove the stems close to the caps, and chop the stems fine. In a skillet melt 2 tablespoons of the fat, and the chopped mushroom stems and celery, cook for 5 minutes, and stir in the bread crumbs and seasonings . Turn the mushroom caps gill side up, and fill them with mounds of the stuffing. Place the stuffed mushrooms in a shallow pan, pour around them the rest of the melted fat, cover closely, and bake in a moderate oven (350 degrees) for 30 to 45 minutes. Toward the last remove the cover and let the crumbs brown lightly on top, or set the pan of mushrooms under the flame of the broiler for a few minutes to brown. Serve on rounds of buttered toast.


2 c. flour
4 tsp. baking powder
1 tsp. salt
1/3 c. sugar
1/2 c. peanut butter
1 1/2 c. milk

Grease well a regular loaf pan.
Sift the flour, baking powder, salt and sugar together.
Add the peanut butter and beat well.
Add the milk and beat well.
Pour batter into the pan and bake at 350 for 1 hour,
or until tester comes out clean.
Makes 1 large loaf or 2 small ones.



4 eggs
1 1/4 c. southern cane syrup (or dark Karo)
1 1/2 c. broken or whole pecans
1 c. sugar
4 tbsp. butter
1 tsp. vanilla

Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff. Pour hot syrup in slowly, stirring. Add butter and vanilla. Put pecans in pie shell, pour syrup over top. Bake in moderate oven about 45 minutes or until set.


1 15 oz. can Libby’s pumpkin pie filling
1 15 oz. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer's Rum

Preheat oven to 350°F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Fill a 10-inch pie crust with the mixture.

Bake for 1 1/2 hours.

Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.


2 c. crushed graham crackers
1/2 c. sugar
1 stick melted butter

Mix and press into the bottom of a 9 x 13 inch buttered pan.

3 eggs
3/4 c. sugar
11 oz. cream cheese (1-8 oz. and 1-3 oz. pkg.)

When light and fluffy, pour over the first mixture and bake 20 to 25 minutes or until set at 350 degrees.

1 (16 oz.) can pumpkin
3 egg yolks (save whites)
1 c. sugar
1/2 tsp. salt
2 tsp. scant pumpkin pie spice

Cook over water in the double boiler for 5 minutes. Remove from heat and cool. (This may be done in the microwave for about 3-4 minutes instead of using the double boiler.)

1/4 c. water
1 pkg. unflavored gelatin

Add to the cooled pumpkin mixture.
Beat egg whites, adding 5 teaspoons of sugar, until stiff. Add to pumpkin mixture. Pour over the baked part of the cake and refrigerate. Put Cool Whip and nuts on the top.


Pie shells for 9" pie plate (2)
2 1/2 c. raisins
3/4 c. walnuts
3/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. lemon juice

Simmer raisins until puffy (this can be done the day before if needed) by adding water (about 1 1/2 cups). Add sugar and simmer a few more minutes. Add lemon juice. Add walnuts.
Mix a supply of cornstarch and water and start adding to the raisins mixture, stirring constantly. When it has reached a pudding consistency, remove from fire.

Pour into the shell-lined pie plate and then cover with top crust. Brush top crust with cream or milk. Bake until brown (approximately 350 degrees for about 30 minutes).


1 c. water
1 c. sugar
1 baked pie shell (cooled)
3 tbsp. cornstarch
3 tbsp. blackberry Jello (or black raspberry)

Cook sugar, water and cornstarch until thick and clear color. Remove from heat. Add 3 tablespoons blackberry Jello. Spoon a few spoonfuls of cooked mixture in bottom of cool pie shell. Fill pie shell with fresh or frozen blackberries. Pour remaining cooked mixture over the berries. Refrigerate. Serve with whipped cream or Cool Whip.
You may use fresh peaches and peach Jello or strawberries and strawberry Jello, or fresh cherries that have been pitted and cherry Jello. (Use more sugar for cherries.)


1 baked 9 inch crust, cooled
1 c. sugar
1 c. crushed raspberries
2/3 c. water
3 tbsp. cornstarch
1/3 c. water
Whole fresh raspberries
Whipped cream

Mix sugar, crushed berries and the 2/3 cup water. Cook until this comes to a boil. Add a small amount to the 1/3 cup water and 3 tablespoons cornstarch which you have mixed together until smooth. Add this mixture to the berry mixture and cook until thickened. Add small amount to the cooked crust. Cool slightly and add enough fresh whole berries to fill pie. Pour remaining sauce over all. Cool. Top with whipped cream.


1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold


7 apples, peeled, cored and sliced thin
1/2 c. sugar
3/4 tsp. cinnamon


1/3 c. sugar
3/4 c. flour
6 tbsp. butter

To make crust: mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.
Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges. Mix sugar and cinnamon with apples, pour into pie plate. Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.

NOTE: Golden Delicious apples are especially nice.

1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) Philly cream cheese
1 large tub Cool Whip
1 teaspoon pumpkin pie spice
2 deep 9" graham cracker pie crusts
(wafer or ginger snap may be substituted)
cinnamon (to sprinkle on top)
Ready Whip (for serving)

Combine pumpkin, cream cheese, and spice in mixer until well blended. Fold into Cool Whip gently, so that it stays fluffy.
Spoon into pie shells. Crust should be well filled.

Cover and refrigerate for 1 hour.

Tp serve, top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch.



4 chicken breast halves, skinned & boned
1 (16 oz.) can pineapple chunks
1/2 c. soy sauce
1/4 c. honey
1 clove garlic, minced
1/2 tsp. ground ginger
1 green pepper, cut into 1" pieces or 12 cherry tomatoes
Hot cooked rice (opt.)

Cut chicken in 1" cubes. Drain pineapple, reserving 1/3 cup juice. Set pineapple aside. Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour; arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade. Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired. Makes 4 to 5 servings.

2 whole chicken breasts
3 green onions
1/4 c. soy sauce
1/2 tsp. ground ginger
1 clove garlic, crushed
1/4 lb. mushrooms
1/2 c. orange marmalade
2 tbsp. honey
1/2 tsp. salt
1 (8 oz.) pkg. sliced bacon

Remove meat from bone, cut into 5 pieces. In bowl, mix chicken, mushrooms and remaining ingredients except bacon. Broil bacon slices for 4 minutes or until partially cooked, turning once. Cut each slice in half. Wrap chicken with bacon. Arrange on rack in broiling pan. Pour marmalade mixture into small saucepan, over high heat, heat to boiling. Cook 6 to 8 minutes until slightly thickened. Broil kabobs 15 minutes or until chicken is fork tender. Brush with marmalade and turn kabobs occasionally.


1/3 c. A.1 Steak Sauce
1 (4 oz.) can diced green chiles
2 tbsp. lime juice
1 lb. top round or flank steak, thinly sliced across grain
2 med. red or green peppers, cut into 1 1/2 inch pieces
2 sm. onions, cut into wedges

1. In blender, blend steak sauce, chiles and lime juice until smooth; pour over steak and marinate at least 1 hour.
2. Thread steak, peppers and onions on skewers. Grill or broil to desired doneness.

3. Use leftover marinade to baste kabobs while cooking. Makes 4 servings.

Lemon juice may be substituted.


1/2 env. (1/4 c.) dry onion soup mix
2 tbsp. sugar
1/2 c. ketchup
1/4 tsp. salt
1/4 c. vinegar
Dash bottled hot sauce
1/4 c. salad oil
1 tbsp. mustard
1 1/2 lbs. beef chunk 1 inch cubes

In saucepan, combine first 8 ingredients and 1/2 cup water; bring to boiling. Reduce heat and simmer 20 minutes. Cool. Add meat and toss to coat. Refrigerate overnight.
Make kabobs alternating meat and veggies (green and red peppers, onions, canned potatoes, pineapples, cherry tomatoes, squash, mushrooms). Grill over medium coals 20-25 minutes brushing with marinade.

4 potatoes
1 sm. can of tuna fish
1/2 tsp. minced garlic & ginger
1/2 tsp. salt
1/2 tsp. cumin seeds
Some leaves of cilantro & mint
1 egg
Black pepper to taste

Boil potato to soft and mash and mix it with tuna fish and all the other ingredients. Then make little balls and flatten them. Whip the egg. Dip those flattened kabobs in egg and golden fry them.
1 c. unflavored yogurt
2 tsp. brown sugar
1/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 pts. fresh strawberries
1 pineapple, peeled, cored & cubed
1 honeydew melon, scooped into melon balls
3 kiwi fruits, peeled & sliced

Combine the yogurt with the sugar, vanilla and cinnamon. Alternating the fruits, thread them onto 6 inch bamboo skewers. Serve the fruit kabobs with the dipping sauce. Makes 24 kabobs.


1 med. size red apple (unpeeled)
1 med. pear (unpeeled)
1 tbsp. lemon juice
21 unsweetened pineapple chunks
21 seedless red or green grapes (about 1/4 lb.)
21 fresh strawberries, capped
Coconut dressing


1 1/2 c. vanilla low fat yogurt
1 1/2 tbsp. flaked coconut
1 1/2 tbsp. reduced-calorie orange marmalade

Combine all ingredients in a small bowl; stir well. Serve over kabobs. Yields 1 2/3 cups.


1/2 c. commercial oil-free Italian dressing
1 tbsp. minced fresh parsley or 1 tsp. dried parsley flakes
1 tsp. dried whole basil
2 med. size yellow squash, cut into 1" slices
8 sm. boiling onions
8 cherry tomatoes
8 med. size fresh mushrooms
Vegetable cooking spray
2 c. hot cooked long grain rice (cooked without salt or fat)

Combine dressing, parsley and basil in a small bowl; cover and chill. Alternate squash, onions, tomatoes and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals.
Place kabobs on rack and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture.

To serve, place 1/2 cup rice on each plate and top with 2 vegetable kabobs. Yield 4 servings (about 161 calories per serving). Protein 4.3; fat 0.6; carbohydrate 34.8; cholesterol 0; iron 2.1; sodium 284; calcium 70.



2 1/4 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. sugar
1/4 c. brown sugar
2 eggs
2 tbsp. oil
1/4 c. milk
1 c. applesauce
1 apple, grated
Cooking oil

Sift together first 6 ingredients. Set aside. Cream together sugars, eggs and oil. Add flour mixture, alternating with the milk until well blended. Add applesauce and grated apple.
Heat cooking oil in a deep skillet or pan until hot. Be careful not to overheat oil. Carefully add batter by the spoonful to the hot oil. Fry until golden brown (they will float to the top of the oil). Drain on paper towels and sift with powdered or cinnamon sugar.



2 c. flour
1/4 c. sugar
1 egg
1 tsp. salt
1/2 tsp. soda
1 tsp. nutmeg
1 tsp. baking powder
3/4 c. buttermilk
1/4 c. oil

Mix dry ingredients. Stir in buttermilk, oil and eggs. Beat with a fork. Drop by teaspoon in hot fat. Cook 3 minutes until brown. Can be coated with granulated sugar.

Sep 26, 2009

Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake

3 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN�S RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup semi-sweet chocolate morsels
Chocolate Nut Topping (recipe follows)

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in chocolate morsels and remaining flour to make a soft batter. Turn into greased 13 x 9 x 2-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 400 F for 15 minutes; remove from oven and sprinkle with Chocolate Nut Topping. Return to oven and bake additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.

Chocolate Nut Topping:
In medium bowl, cut 1/2 cup butter into 2/3 cup all-purpose flour until crumbly. Stir in 2/3 cup sugar, 2 teaspoons ground cinnamon, 1 cup semi-sweet chocolate morsels, and 1 cup chopped pecans.

Makes 1 coffee cake

Cinnamon Spiced Coffee

Prep: 10 min Total: 20 min

2/3 cup ground MAXWELL HOUSE Coffee
1 tsp. ground cinnamon
1/4 cup sugar
1-1/2 qt. (6 cups) cold water

Place coffee in filter in brew basket of coffee maker; sprinkle
with cinnamon. Place sugar in empty pot of coffee maker.

Add water to coffee maker; brew. When brewing is complete, stir
until well mixed.

Serve with milk and additional sugar, if desired.

Creamsicle Shake

1 can (12 fl. oz.) NESTLɮ CARNATION® Evaporated Milk
1 pt. vanilla ice cream (about 4 large scoops)
1 can (6 oz.) orange juice concentrate

PLACE evaporated milk, ice cream and concentrate in blender; cover. Blend until smooth.

For a thinner shake, decrease amount of ice cream.

Makes 4 servings

Pineberry Smoothie

1 medium, ripe Dole Banana, quartered
1 cup Dole Pineapple Juice
1/2 cup vanilla or plain nonfat yogurt
1/2 cup fresh or frozen strawberries, raspberries or blueberries

Combine Banana, juice, yogurt and strawberries in blender or food processor container. Blend until thick and smooth. Serve immediately.

Makes 2 servings

Caribbean Cooler

Caribbean Cooler

Prep: 5 min - Total: 5 min

COUNTRY TIME Lemonade Flavor Drink Mix
3 cups cold water
2 cups cold pineapple juice
1 cup cream of coconut

MEASURE drink mix into cap to 2-quart line. Place water and drink mix in large plastic or glass pitcher. Stir until drink mix is dissolved.

STIR in pineapple juice and cream of coconut. Refrigerate until ready to serve. Serve over crushed ice.

Makes 7 servings, about 1 cup each

Great Substitute: Substitute COUNTRY TIME Pink Lemonade Flavor Drink Mix or COUNTRY TIME LEM'N BERRY SIPPERS Drink Mix for COUNTRY TIME Lemonade Drink Mix.

California Shake

3/4 cup Dole Pitted Dates, halved
1 medium, ripe Dole Banana, quartered
1 cup fat free or low fat frozen yogurt
1/2 cup low fat or nonfat milk

Combine dates and banana in blender or food processor container. Blend until dates are finely chopped.

Add yogurt and milk; blend until thick and smooth. Serve immediately. Garnish with banana slices, if desired.

Makes 2 servings

Mocha Java

A rich mocha flavored hot chocolate makes a great chill chaser!

Prep: 10 min

6 cups strong hot coffee
1 cup instant hot cocoa mix
1/4 cup sugar
1 pint (2 cups) LAND O LAKES® Gourmet Fat Free Half & Half
Whipped cream, if desired
Chocolate shavings, if desired

Pour coffee into 3-quart saucepan. Stir in cocoa mix and sugar until dissolved; add half & half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).

Dollop each serving with whipped cream; sprinkle with chocolate shavings, if desired.

Makes 6 (1 1/3-cup) servings

Brunch Punch

Brunch Punch

Country Time Lemonade Flavor Drink Mix
1 quart chilled orange juice
2 cups chilled club soda
Ice cubes

Measure drink mix level to 1-quart line on package cap. Place in large plastic or glass pitcher. Add orange juice; stir to dissolve. Refrigerate.

Just before serving, stir in club soda. Serve at once over ice.

Makes 6 servings

Mexican Coffee

2/3 cup Maxwell House Coffee
3 3-inch long cinnamon sticks
1/4 cup firmly packed brown sugar
6 cups cold water

Place coffee in filter in brew basket of coffee maker. Place cinnamon and sugar in bottom of carafe of coffee maker. Fill coffee maker with water; brew. When brewing is complete; stir with wooden spoon until well mixed.

Serve immediately with milk and additional sugar, if desired.

Makes 7 servings