Sundried Tomato Alfredo Sauce with Fettuccine Noodles

This meal is super easy. Perfect for a romantic dinner for two ( and leftovers) . 🍷

 

3 skinless, boneless chicken breast, cut into bite size pieces

1 jar of your favorite Alfredo sauce (I used Trader Joes, it has less fat than most others, it is thicker than most so I did add a little whole milk )

1teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Italian seasoning

1 box frozen spinach, thawed and drained

1/2 cup chopped sundried tomatoes ( I used in oil)

1/2 the cup dry white wine

1 tablespoon olive oil

Pepper and salt to taste

Parmesan cheese

In a large pan add oil, when hot add chicken, cook until done. Remove chicken to a plate.

Drain any liquid from pan, then place back on stove.

In the pan place jarred sauce, then spices, stir, then wine, stir to mix.Next add tomatoes, and then spinach.

Mix well. Add chicken and stir. If you feel it is too thick, add a little half n half, or cream, or whole milk.( it depends on what brand sauce you use, some are thicker than others) Salt and pepper to taste. Allow to cook on lowest temp so flavors bloom. (about 15 minutes, careful not to scorch). Serve over fettuccine, add a good sprinkle of parmesan cheese.

Perfect meal : add small salad, and a nice piece of crusty bread, a glass of wine and you've got a lovely dinner. 

Leftovers will freeze well.

COOKS NOTE: If you dont like spinach, try Sauted mushrooms, or chopped broccoli. Broccoli may alter the taste a bit. 

Wine Jelly

 You will need 2 bottles of the same variety of wine. Select a red or blush with good flavor and color. Use a dry or semi-dry wine otherwise the jelly will be too sweet. Chardonnay, Ros'e of Cabernet and Cabernet Sauvignon are a few good possibilities as well as a White Zinfandel that is not too sweet. 

4 cups of wine

6 cups of sugar

2 (3 oz) Pouches of liquid pectin

In an 8-qt stainless steel pan, over medium heat, gently heat the wine until slightly warm. Stir in the sugar. Heat stirring constantly, until the sugar is completely dissolved and wine comes to just below simmering.

( tiny bubbles will form at the bottom of the pan)

Do not allow to boil or the wine will develop a nasty flavor. Remove the pan from heat.

Thoroughly stir in the entire contents of both pouches of pectin stirring completely dissolved. Quickly skim off any foam.

Immediately ladle the hot jelly into hot prepared jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean damp cloth. Cover with lids and apply screw rings. Process half-pint jars in 200 degree water bath for 10 minutes, pint jars for 15 minutes.

Remove jars and allow them to cool on countertop. Once cooled tighten screw tops. 

  

Easy Mac & Cheese Lunch

 Makes 2 servings

1 box Trader Joes Less Guilt Mac & cheese

2 hot dogs of choice ( I use plant based smart dogs 50 calories each)

1/4  Cup shredded low fat cheddar cheese

1T bacon bits ( real bacon) optional

2 small ramekins with lids

Prepare Mac & cheese according to directions ( microwave)

Place in a bowl. Cut up the hot dogs in small pieces, add to bowl along with half of the cheese and bacon bits. Mix together.

Spray ramekins with cooking spray

In each ramekin  add half of the mixture. Top with remaining cheese.

Bake at 375 for 7 minutes with lids on, then remove lids and bake  6 more minutes.

This is a good make ahead lunch, 2 servings.  About 220 calories each serving.

English Toffee

 This recipe is one I make at Holiday time. It reminds me of my Mother because she loved this candy so much, and we joked about how much we ate, and I had to make more for others on my gift list because we ate it all. 

14 Tablespoons of good butter

1 Cup sugar

2 Tablespoos of cold water

1/2 cup of nuts of your choice, pecans or walnuts work best.

1 teaspoon of pure vanilla extract

Dash of salt

1 6 oz bag of semi sweet chocolate chips.

Generously butter a cookie sheet, set aside.

Put butter, sugar, and water in a heavy pan or skillet over medium heat. Bring to a bubbling boil, string constantly with a wooden spoon about 10 minutes. Remove spoon from pan, and cook to the brittle stage ( 300 to 310 degrees F on a candy thermometer)

Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4 inch thickness. Cool slightly, top with chocolate chips and spread as it melts. Add additional chopped nuts if desired to top. Cool completely and break into pieces. 

Store in an air tight tin. 

Some new tricks

 Social Media used in the right way can be a learning experience. I love seeing what ideas people come up with to stretch a dollar, or just be more organized. And just goes to show, an old dog can learn some new tricks! 

Here is an idea I jumped on. It helps with meal prep and saves money because there is less food waste. You see , Ive chopped 3 types of onion I use regularly and will store in mason jars in the fridge. I've done the same thing with the various shredded cheeses I use. No more bags floating around in the cheese drawer, drying out because they opened. And I cant tell you how many time one of us cuts an onion and only uses part of it, puts the remainder in a bag. It usually dries out when I find it because someone has cut yet another onion, and bagged it. ( pet peeve) Using clear mason jars allows you to see where something is, how much you have, and prevents buying more than I need. 

Shrimp Bisque

1 Medium Onion, finely chopped

1 stalk of celery, finely chopped

1 red bell pepper chopped

2 cloves of garlic, minced

2 Tablespoons butter

1 26.oz jar Bertolli Fresh Tomato Basil Sauce 

1 17.oz jar Bertolli Creamy Alfredo Sauce

1 13.3/4 oz can low sodium chicken broth

Tabasco sauce to taste

1lb fresh or frozen shrimp, peeled and deveined

Parsley for garnish

In a large saucepan, saute' onion, celery, red pepper and garlic in butter until tender. Add fresh Tomato Basil and Creamy Alfredo sauces, stir to mix well Add chicken broth and Tabasco sauce. Simmer over low heat for about 15 minutes stirring occasionally. Add shrimp, cook until shrimp turns pink and is done. Serve bisque garnished with parsley.

Serves 6

 

Flounder Florentine

1 1/2 pounds flounder or cod

1 package of frozen spinach souffe', thawed ( Stofufers)

paprika, salt and pepper

lemon juice

Preheat oven to 350 degrees.  Rinse and dry the fish fillets. Cut each in half lengthwise. Spread a generous amount of spinach souffle' on the fish. Roll the fish loosely and secure with a toothpick. Place in a greased baking dish. Spoon any remainder of spinach in between the rolls of fish. Sprinkle with paprika, salt and pepper. Cover and bake for 40 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with lemon juice just before serving. Makes 4 servings.

Chicken and Wild Rice

 1 box Uncle Bens long grain and wild rice

3 Cups cooked cut- up chicken

1 Cup sliced mushrooms sautéed in 2 T of butter

3 T chopped pimento

1/2  Cup chopped green pepper

1/2 Cup chopped fresh parsley

1 can cream of mushroom soup

1 can cream of celery soup

1 1/4 Cup chicken broth

Cook rice according to package directions. Add remainder of ingredients. Bake at 350 for 1 hour. 

Top with slivered almonds or french fried onions ( optional)

Cappuccino Mix

1 Cup plain instant powder creamer

1 Cup powdered chocolate drink mix

2/3 Cup instant coffee Granules

1/2 cup sugar 

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Combine all ingredients and store in an airtight container. To prepare, add 3 Tablespoons of the mix to 6 ounces of hot water or milk. Stir well. 

NOTE: I use no added sugar Nestlé Quick, and in place of sugar I used Swerve granulated. It measures like sugar. If its not sweet enough, you can adjust it. 

Peanut Butter Milk Chocolate Tandy Cake

                                                                      

1 Cup milk

2 T butter

2 Cups sugar

2 Cups Flour

4 eggs

2 t vanilla

2 Tsp Baking powder

CAKE:

Line a jelly roll pan with non -stick foil, preheat the oven to 350 degrees.

Microwave milk and butter together just until butter melts and the milk is very warm. 

Mix dry ingredients, adding the eggs, vanilla, and milk with the butter alternately. 

When well mixed pour into the prepared pan and bake for 20-25 minutes. 

TOPPING:

1 bag Nestles milk chocolate chips

1 Cup creamy Jiff peanut butter

When the cake is done, and still hot, spread the peanut butter evenly over the cake. 

Then sprinkle the chocolate chips evenly and leave it alone for about 20 minutes or so. Come back and gently spread the melted chocolate over the peanut butter. Try not to mix them as you want layers. 

Enjoy!

                                         

Energy Bars

1 Cup quick -cooking oats

1/2 cup all purpose flour

1/2 Cup grape nuts cereal

1/2 t ground ginger

1 egg , beaten

1/3 Cup apple sauce

1/4 Cup honey

1/4 Cup brown sugar, packed

 2 T cooling oil

 1 16 oz package of mixed dried fruit bits

1/4 Cuo sunflower seeds

1/4 Cup chopped walnuts

Are-heat oven to 325

Line an 8 x 8 x 2 inch baking pan with foil, spray with non stick spray. In a large bowl mix oats, flour, Grape-nuts and ginger. Add egg, applesauce, honey, brown sugar and oil. Mix well. Add seeds and nuts. Spread in prepared pan. Bake for 30-35 minutes , cool, cut. Makes 24 bars. 

Garlic Bubble Bread

 1 Frozen white bread loaf ( UN-cooked) 

1/4 cup butter or margarine , melted

1 beaten egg

1 T dried parsley

1 t garlic powder 

1/4 t salt

Thaw frozen bread according to package. Cut the bread into walnut size shapes, into mixture of egg, melted butter parsley and garlic powder and salt. Place them into a greased loaf pan, cover and let rise. 

Bake at 350 until golden brown

Family Nite Hors D'oeuvres (Hanky Pankies)

 There is a little story that goes with this recipe. My husband is one of 4 brothers. As you can imagine as a Mom trying to feed 4 boys had to be a challenge. My Mother in law Edna often got very creative. One thing I will say they found lots of fun activities to do as a family on a budget. On Saturday nights they all went downstairs to the basement and had sing-along , listening to favorites like Johnny Mathis, Wayne Newton, and others popular in the day. Of coarse you couldn't have a music night with out classing it up with what she called Hor D'oeurves. Harry remembers his favorite little snacks, and the boys ate every bite!

1 lb lean ground beef

1 loaf of party rye or cocktail rye/ pumpernickel ( if you can find it) I just use good seeded rye cut in quarters.

1 small onion chopped

Salt and pepper to taste

Mix the ground beef , onion salt and pepper, set aside

Are-heat oven to 350

Cut each slice of rye in quarters and place on a cookie sheet. Place in the oven for just enough time to slightly toast them. Remove.

Now its time to place a portion of meat on each slice of bread. I just make a little thin pattie just the right size for the bread quarter.

Place these in the oven and cook until ground beef  is done. Time varies, so try checking at 12 minutes, add more time if needed.

These are surprisingly yummy. Kids will love them for sure, you could even top them with a little piece of thin cheese , or even season the meat mixture , get creative! 

Peanut Butter Pie🥜

 1 3 oz package of cream cheese

1 Cup confectioners sugar

1/2 Cup creamy peanut butter

1/4 Cup evaporated milk

1  1/2 Cups cool whip

1 8 inch chocolate cookie pie crust

1/3 cup chopped peanuts

Whip the cream cheese until fluffy, then beat in the sugar and peanut butter. Slowly add the milk, blending well. Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust. Sprinkle with peanuts. 

Stuffed Turkey Cutlets

1 package of fresh turkey breast cutlets

1 small onion finely chopped

 1 large stalk of celery finely chopped

1 small can of mushroom stems and pieces finely chopped

1 box stove top stuffing 

1 1/2 cups very hot water

1 T oil, I use Avacado oil

1 can cream of chicken soup

1/4 cup water

Salute celery, onion and mushrooms until tender. Set aside.

Pour contents of stove top envelope into a mixing bowl, add the hot water, stir. Add celery, onion and mushrooms, mix well.

Rinse the turkey cutlets and dry with a paper towel. One by one place on cutting board and pound thin.

Then take a scoop of stuffing placing it at one end of the cutlet and roll. Place in baking dish. Follow the same for each cutlet. Place extra stuffing in the middle of the dish. ( see pictures below)

Mix 1/4 cup of water to the cream of chicken soup and pour over cutlets and stuffing.

Cover , and bake for 35 minutes at 350 degrees. Add more time if needed.

Serving suggestion: Serve with a veggie and a baked sweet potato, or mashed potatoes. 

Pink Shrimp Dip

 2 8oz packages of softened cream cheese

2 t  fresh horseradish

Dash of Worcestershire sauce

1/2 C seafood cocktail sauce

1 lb shrimp steamed peeled deveined and coarsely chopped

Combine the cream cheese horseradish, Worcestershire sauce, and cocktail sauce in a medium bowl. Blend well. Stir in shrimp. Refrigerate, covered until ready to serve. 

Homemade Grilled Turkey Burgers

 2 lbs fresh lean ground turkey

1/2 cup finely chopped sweet onion

1/2 cup bread crumbs

1/4 t  black pepper

1/2 t salt

1/2 t garlic powder

1/4 t cayenne pepper

1/4  t celery salt

2 eggs beaten

1 t olive oil

8 slices of pineapple grilled

8 hamburger buns

1 bottle of Sweet Baby Ray's  barbecue sauce

In a large bowl mix first 8 ingredients well and form into 8 patties

Grill burgers util well done. 

To assemble place a burger on a bun, then place a slice of grilled pineapple on burger. Squeeze a  dollop of barbecue sauce in the hole of the pineapple. Place burger lid on top.

These are so good, give them a try. The pineapple is a pleasant surprise.

Hash Brown Casserole #2

 2 lbs frozen hash browns

1can cream of celery soup

1 stick of margarine or butter

1 can evaporated milk

1can dried onions 

2 Cups shredded sharp cheese

Mix all together and bake in a greased 9x13 inch baking dish .

Bake at 350 degrees for 1 hour

Enjoy 

Fruited Chicken Salad

 1/2  Cup Dukes Mayonnaise or Miracle Whip

1 Tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

2 Cups cooked cut-up chicken

2 medium stalks celery, chopped finely

1 Cup seedless grapes cut in half

( or small can drained mandarin orange segments)

Mix mayo, lemon juice, salt and pepper. Toss with chicken and celery. Cover and refrigerate. Stir in grapes; serve in lettuce cups if desired.

  

Shrimp Creole

 This is the recipe I've used for years. I learned it from watching Emeril Lagasse on his original show back in 1993. No one knew much about him back then. After his original show, he had a full -scale cooking show with guests who were invited to sample his dishes. I've been a fan ever since. My Grand Son loved it when Emeril said " BAM" at the addition of his Essence spice. I  use that spice blend in many dishes.

Shrimp Creole has been a favorite dish of mine. I first had Shrimp Creole when I was at a wedding reception at Martin's West. It was one of the dishes that were popular at serve- yourself buffets . 

• 4 ounces (1 stick) unsalted butter
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• one 14.5-ounce can diced tomatoes
• 1 tablespoon chopped garlic
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon hot sauce,or to taste
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 cup fish stock, or vegetable stock
• 2 1/2 pounds peeled and deveined extra large shrimp
• 1 tablespoon Emeril's Essence Creole Seasoning ( recipe on side bar)
• 1/2 cup chopped green onions
• 2 tablespoons chopped parsley
• 4 cups cooked long-grain white rice

• In a large saucepan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.

• In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the shrimp stock, Worcestershire and hot sauce and continue to cook for 10 minutes longer. Season the shrimp with Essence and add them to the pot. Cook the shrimp until they are pink and cooked through ,about 6 to 7 minutes. Stir in the green onions and parsley.

• Serve with white rice.

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Magic Meatloaf

 What makes this "Magic" is that it tastes like beef! 

3 lbs ground turkey

1 egg

1 heaping teaspoon of Beef Better than bullion paste

1/4 cup ketsup

1 envelope Lipton onion soup mix

1 T Worcestershire sauce

3/4 cup plain bread crumbs

Pepper to taste

No salt needed

In a custard cup, mix better than bullion with 1/4 cup of very hot water, stir to dissolve, add ketsup and Worchestershire sauce and add egg, mix well.

Set this aside. 

In a large bowl place ground turkey. Add bread crumbs , sprinkle onion soup mix over it and add egg bullion ketsup mixture. Mix well with your hands. 

Place in a baking dish and shape into a loaf. Squeeze more ketsup over the top. Cover with foil and bake at  350 for an hour and 20 minutes. ( check at the 60 minute point for doneness) Its a big loaf, so we check doneness with a meat thermometer. It should be 165 degrees  minimum to be done. Remove from oven and let stand 10 minutes. Slice and serve. 

You will swear its beef! 

Jumbo Stuffed Shells

 1 16 oz box of Jumbo size shells

1  7.5 oz  can of crab meat, drained ( see picture below)

1 small can of tiny shrimp drained ( see picture below)

1 C of shredded swiss cheese

1/2 cup Dukes Mayo

2 T thinly sliced celery

1 T  minced onion( finely chopped)

1 T finely chopped pimiento ( comes in a little jar)

Add Shells to salted boiling water and cook until tender but not falling apart.

Drain, and rinse with cold water. Drain again and place on a paper towel.

Combine remaining ingredients in a mixing bowl. If it seems too dry add a little more Mayo.

Spoon mixture into cooled Shells, cover and refrigerate for at least 2 hours. 

Perfect for a light meal, add salad. I have made them for a shower, garnish and place on a fancy plate and they look quite elegant.

Cooks Note: If you are having trouble finding canned shrimp, used small cooked shrimp and chop them up. Since the pandemic canned shrimp is hard to find. 

Oven Browned Potatoes

These potatoes take a while to cook, but so worth it. I usually make them to go with a nice steak. They have a warm toasty flavor thanks to the paprika.

4-5 15 oz cans of whole potatoes. ( if you can find DelMonte or Hanover brands they are the best.)

1/2 stick of butter

1 T dried minced onion, or 1/4 cup grated white onion

2-3 Tablespoons of Paprika

Salt and Pepper

On a non-stick foil- lined cookie sheet spread out the potatoes. If any are rather large, cut it in half.

Melt butter, then drizzle over potatoes, sprinkle onions, salt pepper, and Paprika over potatoes, and with your hands toss the potatoes to be sure they are totally covered and there is no dry paprika. Everything must be butter coated. I know it looks like a lot of Paprika, but it works.

Bake at 350 for 40 minutes, turn them over, and bake another 10 minutes. They will be brown, as the Paprika helps with that giving them a warm browned color.

Enjoy! 

                                                                 

                                                               

 

Harry's Macaroni and Cheese

                                                                           

1 16 oz package of shells ( medium)

1 pint heavy whipping cream

1 stick of butter

1 lb pack of Velveeta

16 oz sharp Cheddar cheese

8 oz mild asiago cheese

16 oz shredded Monterey Jack cheese

16 oz American or  Cream cheese

1 16 oz bag shredded cheddar for topping **** save for topping

Cook pasta according to directions on the box. Drain and place in a large greased baking dish.

In a large sauce pan on low, heat 1 pint heavy whipping cream, 1 stick of butter, and cut the 1 lb of Velveeta into chunks. Stir until melted, then add the sharp Cheddar, Asiago, Monterey Jack, and

Amerian cheese to the pot. Stirring constantly as this can scorch easily on the bottom.

Once all of those cheeses have been incorporated and melted pour this over pasta and stir to mix well.

The last bag of cheddar cheese is to be spinkled over the top.

Bake at 400 for 45 minutes or until just golden brown on edges.

This is a dish Harry only makes for large family gatherings. It's always a hit, and never any left. 

                                                                     

 

Loaded Baked Potato Salad

 2 bags ( small) baby red potatoes cut into bite size pieces

1 T Olive oil

1/2 t salt

1/4 t ground black pepper

10 slices of pre-cooked bacon ( you can cook bacon if you want, but this is easy)

1 Cup Dukes Mayonnaise

1 Cup Sour Cream

4 small green onions , trimmed and sliced thin

1 T minced shallots

1 Cup sharp Cheddar Cheese shredded

1 bunch Italian parsley, washed, dried and chopped

Pre-Heat oven to 450

Toss potatoes, oil salt and pepper in a bowl. Place in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly browned. Set aside to cool.

Blend mayo, sour cream, onion, shallot, bacon and cheese in a large bowl. Season to taste with salt and pepper. ( I use house seasoning). Gently toss potatoes with mayo mixture until combined. Chill completely.  

( Don't leave anything out, everything compliments the other ingredients to make this a favorite for picnics, parties, and cook-outs)

                                                                     

Pigs in a Blanket

1 lb of your favorite hotdogs ( cooked) 

1 slice of bread for each dog

1 slice of cheese for each dog

Preheat oven  to 400

Assemble pigs in their blankets, place a slice of cheese on each slice of bread, then place a hotdog on each . Use tooth picks to keep them together while baking.  Place them on a foil lined cookie sheet and bake for 8 minutes, but check  at 5 minutes. They should look like the ones in the picture when done, remove tooth picks.

Kids love these! My Mother made them for my sister and I when we were little girls. So yummy and easy! 

Candied Bacon

 This recipe could not be easier! I make this when I am making a charcuterie board. Simply stack them upright in a fancy jar or even a mug. 

1 lb bacon, ( not thick)

brown sugar about 1 cup ( I use dark brown sugar)

pepper

Pre-heat oven to 375

If you like to change it up a bit you can spice it up and use a little cayenne pepper on some of the slices. 

Place brown sugar on a plate, and spread out. Now take a slice of bacon, lay the bacon down, and generously coat both sides with the brown sugar. Remove the bacon to a rack that is sitting over a lined cookie sheet. ( This will help with clean-up  later ) Repeat with each slice. You will need more than one batch or 2 racks/ sheets. Sprinkle with pepper as desired.

NOTE: If you do not have racks to place on the cookie sheets, you can just line the cookie sheets with non-stick foil to bake the bacon. I've done this and just had to turn each slice over halfway through. 

Bake for 20 minutes, checking for doneness. Once done allow to cool.  Enjoy, these will not last!!

                                                                          

Maryland Steam Pot

 16 cups of water

3 t red pepper flakes

2 T Old Bay ( or more to taste)

3 lbs cooked smoked sausage cut into 2 inch chunks

4 lbs red potatoes, washed skins on

10 small whole onions, peeled

6 fresh ears of corn, shucked and cut in half

5 lbs shrimp in shells  size 21-25 ( I use 16-21)

melted butter

herbs, such as basil and oregano

In a large pot put water, Old Bay and red pepper flakes, bring to a boil . ( Sprinkle the Old Bay spice after each layer.)  Add sausage, potatoes, onions and corn. Boil.

Reduce heat and cook 30 minutes. Add Shrimp, cover and steam another 5-8  minutes, make sure shrimp is done. 

Drain out all liquid. Pour everything on to a large platter. Drizzle melted butter, herbs and Old Bay to taste over top. 

Serve with Cocktail Sauce, or hot pepper sauce. 

                                        

                                                                    

Chocolate Zucchini Bread

Are you looking for something to do with those zucchini that grew and grew? Here is a yummy way to use them, and these can be frozen!

 3 Large Eggs    

1 Cup vegetable oil

2 Cups Sugar

2 teaspoons of vanilla

3 Cups grated zucchini

2 1/3 Cups all purpose flour

1/3 Cup unsweetened cocoa

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon baking powder

1/2 Cup walnuts or pecans

1/2 Cup semisweet chocolate chips

Pre-heat oven to 350 and lightly coat 2 loaf pans with cooking spray

In medium bowl , wisk eggs , oil , sugar, vanilla and zucchini until blended.

In a larger bowl compine flour cocoa, baking soda, cinnamon, salt, and baking powder.

Fold the wet mix into dry ingredients until just combined. stir in nuts and chocolate chips.

Divide the batter between the prepared loaf pans. 

Bake 45 - 50 minutes or until toothpick in center comes out clean.  Allow to cool 10 minutes then turn over on wire racks,  cool completely on wire racks 

Mad Hatter Meatballs

 This is a fun, easy recipe that my Sister and I made when we were kids. We loved the name and felt proud when we served it because it was actually good!

                                        

1 T butter

1 Green bell pepper

1 onion 

1 can chicken rice soup

1 can tomato soup

1 can of water

1 egg

1 lb lean ground beef

2 slices of bread

1/4 cup evaporated milk

1 teaspoon salt

Pepper to taste

Melt in skillet 1 T butter and 1 chopped green bell pepper, and 1 chopped onion. Next stir in 1 can of chicken rice soup, 1 can of tomato soup and 1 cup of water. Heat until it starts to boil, reduce to a simmer, stirring occasionally. 

While the sauce is cooking, make the meatballs.

Beat 1 egg in a large bowl and add 1lb lean ground beef, 2 slices of bread, broken and 1/4 cup evaporated milk, 1 tsp salt and pepper to taste. Shape into balls the size of ping-pong balls. Drop into sauce and cook slowly for about an hour, until sauce has thickened and meat balls are done.  6 servings.

Tuna Turnovers

 1 6 1/2 oz can of tuna drained and flaked

1/2 cup celery diced

1/2 cup mayo

sweet relish if you like, or pickles if desired ( optional)

2 packages of Pillsbury Crescent Rolls ( 16 rolls)

1 cup shredded cheddar cheese ( for sprinkling)

Make tuna salad with the first 4 ingredients. Remove rolls from packages, form 8 rectangles by sealing perforated edges of 2 rolls. Sprinkle 1 tablespoon of cheese over half of each rectangle. Top with about 1/4 cup of the tuna mixture and another tablespoon of cheese. Fold other half of rectangle over filling; seal edges with tines of a fork.

Place on non-stick baking sheet. Bake at 425 until golden brown, about 15 minutes. Serve hot.

    

It's a Hit Crab Dip

 1 lb crab meat

1/2 pint sour cream

2 bars regular cream cheese softened

3 T Worcestershire sauce

8 shakes garlic salt

4 heaping T mayo

1 t yellow mustard

2 T Old Bay

1/2 cup fine grated Cheddar cheese

Mix above except cheddar cheese. Spray a baking dish, and place the dip in it.

Top with the cheddar cheese and bake for 20 minutes @ 350

Serve with Pepperidge Farm Trio Crackers

My friend Janice gave me the recipe. She spends lots of time in the summer at her Ocean home in Maryland's Ocean City . This is something everyone enjoys  

                                                                   

           

Russian Spiced Tea

 This is one of those little recipes I put away in a shoe box. The past few days I've been going through the shoe box and clearing out notes, recipes, etc. that I no longer need. Then this one popped up. And as I looked it over, so many memories came over me of my childhood 2nd family, "The Stiegler Family." This is something Deb and I would make, and  I loved it. I haven't had it for many years. We didn't make it in this large of a quantity, but the ingredients are pretty darn close. 

1 3 oz jar Lipton Sweetened Ice Tea Mix

1 21.1 oz container of  Tang

1 T ground cinnamon

1 T nutmeg grated

1 T ground allspice  

Combine all of the ingredients in a medium bowl and mix well. Store in a plastic container or glass jars with a tight-fitting lid. 

Use 2 heaping teaspoons in 6 ounces of hot water for hot tea or the same over cold water with ice for a summer refreshing drink.