Monday, December 9, 2013

Creamy Penne Pasta

1 # Penne Pasta
salt and pepper
3 Tbsp. Olive Oil
1-2 Tsp. Dried or Fresh Basil
3 Cups Cherry Tomatoes
3/4 c. Whipping Cream
3/4 c. Parmesan Cheese

Options:  add cooked chicken breasts, mushrooms,  zucchini

Cook pasta, drain, and put to the side.  Heat skillet, add oil, garlic, then tomatoes and cook 5 minutes.  Add salt and pepper, then cream.  No more cooking--put in the grated cheese and mix with the pasta and serve immediately.

Sunday, December 8, 2013

Spinach Egg Breakfast Casserole

1lb fresh spinach
1/4 c butter
4 green onion stalks
1/2 c sour cream
12 eggs
1 1/2 c shredded jack cheese
1/2 tsp salt
1/2c parmesan cheese. 

Sauté the onion and parsley in butter, add spinach and cook until wilted. In a bowl combine egg, salt, and sour cream. Beat until smooth, add cheese and spinach mixture. Top with 1/2 c Parmesan cheese. Bake in 9x13 pan at 350degrees for 25to 30 min.

Friday, October 4, 2013


Mix: Heaping tbl. of Dijon Mustard
½ tbl. of sugar
6-8 dashes of pepper
¼ cup vinegar
Shake in bottle to mix well
Add: ¼ cup of vegetable oil
Shake in bottle and mix well
Set aside or refrigerate
Cube and Steam Red Potatoes (approx. one per person)
Slice and Steam String Beans (appox. Eight per person)
Prepare before serving and refrigerate or chill in cold water after steaming
Next: Pour lemon juice over solid tuna and mix with mayonnaise and dill seed to taste
Slice roma tomato
5 Whole black olives
Sliver dilled beets
Set aside while preparing serving plate with lettuce
Next: Break up romaine lettuce and place on serving plate
Place tuna mix in center of serving plate
Side dress tuna with slivered beets, cubed potatoes, cut string beans, sliced tomatoes and black olives (place in a criss-cross pattern and circular pattern)
Refrigerate salad on plate until ready to serve. Pour dressing mix over salad and serve chilled. Serve with a smile to add flavor and flare to dish!

Bruce's Lemon Icebox Cheesecake

10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 Tbls butter, melted
1 tsp grated lemon zest

buy ready made lemon curd, or use Julie's Microwave Lemon Curd recipe

1 envelope (2 3/4 tsp) unflavored gelatin (or use lemon jello)
1/4 cup lemon juice from 2 lemons
1 1/2 lbs cream cheese, cut into 1 inch pieces and softened
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream

Heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined.  Press mixture into a 9" springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely (at least 30 minutes)

Combine lemon juice and gelatin in a small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.  set aside.

Beat cream cheese, sugar and salt until smooth and creamy (about 2 minutes). Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and 1/4 cup lemon curd. Increase speed to medium high and beat until smooth and airy, about 3 minutes.

Pour filling into crust and smooth top.  Pour remaining curd  in thin lines onto the top and lightly drag a knife or skewer through it to create a marbled appearance. Refrigerate until set, at least 6 hours.

Tuesday, September 24, 2013

Fudge Jumbles

Preheat oven to 350 degrees.
Cream together:
1 C. Butter
2 C. Brown Sugar

Beat in:
2 Eggs
2 tsp. Vanilla

Sift together:
2 1/2 C. Flour
1 tsp. Salt
1 tsp. Baking Soda

3 C. Quick oats

1 (12 oz) pkg. Milk Chocolate Chips
1 can Eagle Brand Sweetened Condensed Milk
2 Tbsp. Butter
2 tsp. Vanilla
1/4 tsp. Salt

Spray Pam on cookie sheet (jelly roll pan) and spread dough saving 2/3 cup for the topping.  Pour the chocolate mixture over all the dough.  Dot with the remaining 2/3 cup batter.  Bake 20 minutes, or until lightly brown.

Marilyn's Chicken Pasta Salad

Cook according to package directions:
12 oz. Bowtie Pasta
12 oz. Spiral Colored Pasta
2 Cups Chopped Celery
4 Green Onions, chopped
1 Cup Cashews
1 Cup Red Grapes, halved
20 oz. can Pinapple tidbits
4-6 Chicken Breasts, boiled and cubed

Dressing Mixture:
1 Bottle Kraft Coleslaw Dressing
1 Cup Mayonnaise
Lemon Juice to taste
Salt & Pepper

Sunday, September 15, 2013

6 hour crockpot chili


  • 3 lbs. ground beef
  • 2 lbs. ground turkey
  • 5 large garlic cloves, minced
  • 1 large yellow onion, chopped
  • 3 14-oz. cans chopped tomatoes, with juices
  • 2 14-oz. cans tomato sauce
  • 3/4 c. ketchup
  • 2 c. low sodium beef stock
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1/3 c. cornmeal
  • 3 to 6 T. medium chili powder, to taste
  • 2 tsp. dried Mexican oregano
  • 3 tsp. ground cumin
  • 1/4 to 1/2 c. brown sugar, to taste
  • kosher salt and freshly ground black pepper, to taste


In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours.

Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. Also great with fritos or cornbread muffins.

Crockpot Curry Chicken

 6 TO 8-5oz. pieces of chicken (breast or thigh)
2 cans cream of chicken soup
1/2c. water
1/2 tsp. chicken bouillon
2 T. Butter
1 T. Dry minced Onion
2-3 green onions, chopped
2 T. Curry Powder

Combine all ingredients in 4Q slow cooker. Cook 3-4 Hrs. on high. Serve over rice. P

Wednesday, August 14, 2013

Orzo Summer Pasta Salad

16 oz Orzo pasta

2 cups halved red/yellow grape or cherry tomatoes

1 cup slivered almonds, toasted

2 green onions, chopped

2 Tblsp. fresh basil leaves, shredded in chiffonade (thinly sliced)

4-5 ounces feta cheese crumbles


1 tsp Dijon mustard

½ cup olive oil

2 lemons, juiced or 2 Tblsp. Lemon juice

salt and pepper to taste


Bring a large pot of salted water to boiling and cook orzo for 8-9 minutes. Cook to tender but firm, don’t overcook. Drain and let cool.

Whisk together dressing ingredients and let sit a few minutes. Combine and toss orzo with tomatoes, almonds, green onions, feta, and basil. Toss with dressing and add salt and pepper to taste.