Chicken a la King

 This could be labeled as a" Vintage" recipe. It was a staple in the 60's and 70's, a very easy and popular main dish served over mashed potatoes, noodles or rice. Some people often served it over toast or puffed pastry cups or biscuits. 

1 can condensed cream of chicken soup, undiluted

3 T all-purpose flour

1/4 tsp pepper and a dash of cayenne pepper

1 lb boneless skinless chicken breast ( on in today's kitchen, a rotisserie chicken meat removed would work)

1/2 celery rib chopped    

1/2 cup green pepper chopped

1/4 cup onion, chopped

1/2 cup finely chopped carrots

1 10 oz frozen peas thawed

2 T pimiento diced and drained

In a slow cooker combine soup, flour, pepper, and cayenne pepper until smooth. Stir in chicken, green pepper , carrots and onion.

Cover and cook low for 4 hours on low. Stir in peas and pimientos. Cook 30 more minutes longer or until heated through. Serve over any of the above.  

Yum!

 

Pizza Penne Casserole

1 box ( 16 oz) mini penne pasta 

1 jar of pasta sauce

5 ounce container of diced bell peppers, chopped

1 1/2 teaspoons Italian seasoning

5 cups shredded mozzarella cheese

1 small can of mushroom stems and pieces, drained

1 3.8 oz can sliced black olives, drained

25 slices of pepperoni

1/3 cup grated parmesan cheese

1 roll of Pillsbury garlic breadsticks  

Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray and set aside.

In a large pot of boiling salted water cook penne for 7 minutes or until tender, but not quite al dente.

Drain well. In a large bowl, stir together pasta, pasta sauce, peppers and seasoning. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of remaining cheese on top evenly. Arrange pepperoni slices over mozzarella , sprinkle with parmesan cheese.

Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around the edge of baking dish. Return to oven for another 15 to 18 minutes or until breadsticks are golden brown. Serve hot.

NOTE: Add what you like to complete your pizza, maybe cooked ground Italian sausage, or cooked ground beef to the sauce.   

Make this ahead and when you get home from work just pop in the oven for a hot yummy easy meal the entire family will enjoy!, 

Eggnog Custard Pie

1 pie crust ( frozen is fine)

1 Cup sugar

4 eggs

1 ( 12 oz) can evaporated milk

3/4 cup water

1/4 cup light rum

1/8 t salt

1/2 t ground nutmeg

1/4 t ground cinnamon

Whipped cream for garnish and powdered sugar for garnish

Preheat oven to 350 degrees F

In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.  Add evaporated milk, water rum and salt. Beat at low speed until combined. Pour mixture into pie crust. sprinkle top with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2 inch .

Add hot water to baking sheet.( this is easier if you put baking sheet in oven first then add water)

Bake for 55 minutes or until wooden pick inserted near center comes out clean. 

Cool and when ready to serve, garnish with whipped cream and a sprinkle of powdered sugar.

Chocolate & Peanut Butter Ribbon Dessert ( TOA)

 12 Nutter Butter Peanut Butter Cookies Divided

2T butter , melted

1 pkg. 8 oz cream cheese, softened

1/2 C creamy peanut Butter

1/2 C sugar

2 tsp Vanilla

1 Tub Cool Whip

2 Squares semi-sweet chocolate, melted

Crush 8 of the cookies in a resealable plastic bag with a rolling pin. Mix cookie crumbs and butter. Press onto bottom of a foil lined 9x5 inch loaf pan.

Mix cream cheese, peanut butter and sugar and vanilla with an electric mixer on medium speed until well blended. Gently stir in 3 cups of whipped topping. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended and set aside.

Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

Freeze 4 hours or over night until firm. Invert onto a plate. Remove foil, then re-invert onto a serving platter so that the crumb layer is on the bottom. Coarsely break the remaining 4 cookies, to the dessert with remaining cool whip and cookies

( Cookie crust on the bottom, chocolate ribbon on the inside, luscious frozen peanut butter dessert on the outside.)

Another wonderful recipe from Lynn Kiniry. My mouth is watering just thinking about this yummy dessert!

Party Potatoes ( TOA)

 8-10 Medium potatoes

8 oz cream cheese

8 oz sour cream

4 T butter ( divided)

1 t salt

1/4 t pepper

1/4 cup chopped chives

1/2 lb bacon crumbled

Boil or microwave potatoes until done. Peel and mash with 3 T butter, salt and pepper. Beat sour cream an softened cream cheese together. Add sour cream mixture and chives to the potatoes. Pour into a well greased 2 qt baking casserole dish. Dot with remaining 1 T butter. Sprinkle bacon on top at the last 10 minutes of baking. .Bake at 350 for 25-30 minutes. 

You may make ahead and refrigerate over night and bake the next day. Serves 10

This recipe was given to me by Lynn Kiniry. She was one of our nurses who retired about 2 years ago. Lynn was such a ray of sunshine for our office. She is truly missed. 

 

Mary Carole's Cheesecake ( TOA)

7 eggs, separated ( whip whites into peaks)

1 C sugar

1 T vanilla

1/2 t  Lemon juice

1 pt. sour cream

2 8oz packs of cream cheese

1 pack of sugar-covered graham crackers

Crust: crush graham crackers into fine crumbs. add 4 T melted butter. place in a spring form pan and push along the bottom and up sides a little.   

Beat all of the ingredients together except eggs. After you have mixed well then add the egg yolks and then fold in the egg whites. 

Pour into the prepared spring form pan. Bake at 350 for 1 hour, then turn off the oven and leave the oven door cracked open for 1 hour. Then remove the cake. 

 

Broccoli and Cauliflower Salad ( TOA)

 1-2 bunches of Broccoli florets

 1 head of cauliflower florets 

1/4 cup apple cider vinegar 

1/4 cup sugar

1 cup mayo

1/4 cup bacon bits

1/2 cup raisins

In medium bowl, combine vinegar, sugar and mayo. Mix well. Place broccoli and cauliflower in a large mixing bowl. Pour mixture over the raw veggies and mix well Add bacon bits and raisins. Mix well and refrigerate overnight.

This recipe was given to me by our sweet Mary Carole McNally. She retired and moved to Florida. A year or so later she was taken from us as the result of a terrible automobile accident. She is still remembered and loved by many.

I have several of her recipes that she has given me over the years. Her corn pudding recipe is now a family tradition in our home.  

Rich and Shannon's Shrimp Boil ( TOA)

Here we have another recipe from the Winakur family. As I sit here on this very windy, cold fall day, just typing this recipe gives me visions of the fun of Summer with cookouts, swim parties and lots of family get- togethers. The smell of Old Bay Seasoning in the air. Beer and steamed Crabs, and a good old-fashioned Shrimp Boil. 

1/2 C Old Bay Seasoning

2 T salt

4 QTS Water

1 12 oz can of beer

4 red potatoes quartered

2 medium onions

2 medium sweet potatoes sliced into big thick slices

1 lb lean smoked sausage cut in 2-inch lengths

4 red peppers quartered

8 oz mushrooms cut in half

8 ears of fresh corn broken in half

4 lbs large shrimp in shells 

In an 8 aq pot bring Old Bay, salt, water, and beer to a boil. Add potatoes, onions, and sweet potatoes and cook on high for 10 minutes.

Add sausage, continue to cook on high for 5 minutes. Add corn, peppers, and mushrooms, and continue to cook o high for 10 more minutes. Add shrimp and cook for 5 minutes. 

Drain cooking liquid and poor contents onto the serving vessel of choice, and sprinkle with Old bay if desired.  Serves 8 

 

Rich and Shannon's Chocolate Chip Oatmeal Cookies ( TOA)

 1 cup softened butter

3/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

1 tsp vanilla

1/2 cup ap flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cup quick cooking oats

1 12 oz package semi sweet chocolate morsels

Cream butter, gradually adding sugar and brown sugar, beating until light and fluffy. Add eggs, and vanilla, beating well. 

Combine flour, baking soda, baking powder, and salt.. Add to creamed mixture. Stir in Oats and chocolate chips.

Drop by teaspoons onto cookie sheet and bake at 375 degrees for 8-10 minutes. Cool slightly on cookie sheet, remove to wire cookie rack. Yield 7 dozen.

Dr. Rich Winakur is one of our surgeons. He is the one who replaced both of my knees and my right hip.  I can visualize him and Shannon making these cookies with their two daughters while creating happy memories to look back on.  

 

Cindi's Sweet Potato Biscuits ( TOA)

 2 Cups of cooked sweet potatoes

3/4 Cup sugar

2 1/4 Cup flour  ( and extra for rolling)

1 1/4 tsp salt 

2 tsp baking powder

2 tsp ( rounded) shortening

Scoop potatoes from skins and chop slightly. Add sugar, flour, salt, baking powder, and shortening to the potato. Mix and roll to 1/2 inch thick. Cut out rounds with a floured top of a drinking glass ( or round biscuit cutter) Prick tops with a fork and Bake 20 minutes at 450.

This recipe is one that was given to me by Cindi Bittner. Cindi was our Surgery Center manager for many years. Sadly Cindi passed away several years ago due to Cancer. I have several more of her recipes to add. And it makes me happy to honor her this way. 

Cornbread Mashed Potatoes ( TOA)

 JUST IN TIME FOR THANKSGIVING!  

1 pan cornbread

5 large potatoes boiled, peeled and cubed

1/2 stick of butter

1/2 cup whole milk

1/4 cup heavy whipping cream

1/2 t salt

1/2 t pepper

1 t parsley

Prepare your favorite recipe for cornbread and set it aside.

Boil, peel, and cube the potatoes. Add to a large bowl then mash, and whisk with the butter, milk, and heavy cream. Mix well. Cut a large piece of cornbread and crumble it into the potatoes, mix well. Season with salt and pepper and parsley. Garnish with a slice of cornbread.

Monica Brown Douglas has worked in our Medical records department for as long as I can remember. At the time of my retirement, she was one of the few long-timers left there. I am hoping she gets to enjoy retirement soon! 

 

 

Pecan Stuffed Dates

 1 8 oz box of pitted dates

30 pecan halves

10-12 slices of bacon

Set oven to 400 degrees F.

Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece of bacon around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 12-15 minutes. Drain off fat, serve. 

 

Renee's Shrimp Dip( TOA)

1 Can shrimp ( drained, but reserve 2 T of the juice)

1 8oz pak of cream cheese softened

1/3 cup miracle whip

3 T Catsup

1/2 t Worcestershire sauce

2 T reserved shrimp juice

1/2 small onion ( finely chopped)

Combine cream cheese, miracle whip, catsup, Worcestershire sauce and shrimp juice in a bowl and beat with an electric mixer. Stir in shrimp and onion. Refrigerate. Great with chips, or crackers.

This recipe was offered by Renee Trout our  X-ray department supervisor.

 

Apple Cranberry Casserole ( TOA)

 3 Apples peeled and chopped

2 Cups Raw Cranberries

1/2 cup melted margarine

1/2 cup brown sugar

1/3 cup flour

1 1/2 cup Quick Cooking Oats

In a 2 QT casserole combine apples, cranberries, and sugar. Mix remaining ingredients and spread over the apples and cranberry mixture.

Bake at 325 for almost an hour, until lightly browned and bubbly.

Karen Logue was one of our X-ray Techs...but she was really indispensable because he helped organize and make sure everything went smooth at our Rosedale office. When she retired we really missed her! 

  

Chipped Beef Cheese Ball ( TOA)

 2 packages ( 8oz)  cream cheese - softened

1 loosely packed cup of chopped scallions w/ greens 

1 package chipped beef, chopped fine

1 tsp garlic salt

1tsp accent

Prepare the night before:

Blend cheese, scallions, garlic salt and accent together. Add 1/2 chipped beef and form into a ball. 

Then roll the ball in the remaining beef. Refrigerate over night.

Note: This recipe was given to me by Kathy Mulford, one of our nurses at TOA. 

  

Chayote

 

If you have ever wondered what these were, or seen them in the produce section, well me too. My husband and I are on a weight loss program. No sugar, limited carbs, low fat, and low caloric intake. We came across this Chayote Squash and it was on our list of allowed vegetables. ( tastes like a fruit)

I took a chance, peeled it, cut it in cubes and marinated it in Walden Farms Strawberry syrup. It's absolutely delish.  Eating it alone, it tastes like a mild apple with a hint of watermelon. It's so refreshing. 

I did a little research on this squash and found it is full of antioxidants, and has a ton of health benefits. They are sustainable and do not pose any threat to the environment or wildlife

Some people who are watching carbs and sugars slice them and add cinnamon, a dash of nutmeg, "Swerve" brown granulated sugar and bake them. The result is a dish resembling apple pie filling. 

I hope you will give these a try. 

NOTE: Walden Farms makes sugar free products. They have improved over the years and are much tastier than years ago. They have salad dressings, syrups, fruit spreads and a number of other items, including mayonnaise. You can find these products at Sprouts Supermarket, Vita Cost, and some chain grocery stores. Amazon as well, but the price is terribly high on Amazon.

   

Couscous with Feta and Tomato Salad

I came across this recipe about 15 years ago. It was different, and my family had never had Couscous. Well as it turns out they loved it! And I will say to this day it is one of my favorite sides to make. I have altered the original recipe to our taste. 

DRESSING

2 T extra virgin olive oil

2 T lemon juice

1/4 t salt

Fresh ground black pepper to taste

SALAD

1 1/2 cups water

1t extra virgin olive oil

1 cup uncooked couscous ( near east brand)

1 cup diced canned tomatoes ( drained)

4 ounces crumbled feta cheese ( about 1 cup) 

5 T pitted Kalamata olives sliced ( optional, I don't add these)

5 T chopped fresh parsley

For the dressing, in a small bowl whisk together the oil, lemon juice, salt, and pepper. Set aside.

In a medium saucepan, bring the water and oil to a boil. Stir in the couscous; remove from heat, cover and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust the seasoning if desired. Serve hot or at room temp. 

Peanut Butter Gooey Butter Cake & Fried Peanut Butter and Banana Sandwich

 2022 A new movie came out about Elvis. It was a pretty good movie and brought back many memories of his movies, and music. Elvis is remembered for so many things, but it seems his love of over- the- top sweets reigns supreme.  Here are 2 recipes that are show- stoppers for sure!

PEANUT BUTTER GOOEY BUTTER CAKE

Cake layer:

1 package of yellow cake mix

1 egg

1/2 cup ( 1 stick) of butter, melted

Filling:

18 ox package of cream softened cheese

3 eggs

1 t vanilla extract

1/2 cup of creamy peanut butter ( Jif )

1 ripe banana, mashed with a fork

1/2 cup butter ( 1 stick )

One 1-lb box of confectioner's sugar

Pre-heat the oven to 350 degrees. Spray a 13 by 9- baking pan with vegetable oil cooking spray.

In a large mixing bowl, stir together the cake mix, egg ,and butter with a fork, mixing well. Pat lightly into the prepared pan.

To prepare the filling, in the same large mixing bowl beat the cream cheese, eggs, and vanilla. Add the peanut butter, banana, and butter and beat well. Stir in confectioner's sugar with a spatula, then beat mixture until smooth, about 2 minutes.

Bake for 45 minutes. You want the center to still be a little loose, so do not over bake. Allow it  to cool completely before slicing. 

I can't tell you how many Gooey Butter Cakes I've made over the years! There are many variations, but this one is out of this world! 

FRIED PEANUT BUTTER ND BANANA SANDWICH

2 slices of white bread

2 T creamy peanut butter ( Jif )

1 small ripe banana

2 T butter

Spread 1 slice of the bread with the peanut butter. Slice the banana evenly over the peanut butter. Fry the sandwich in a small skillet over medium heat until bread is browned on both sides. 

I love a good peanut butter and banana sandwich on white bread! Frying in butter takes it up a level! 

                                                  💗💗💗💗💗💗💗💗

 

Good Morning Pumpkin Pancakes

What a delicious way to use pumpkin! Teamed with butter, maple syrup or honey, and ham or bacon this will brighten everyone's eyes any morning! 

2 Cups biscuit mix

2 T packed light brown sugar

2 t ground cinnamon

1 1/2 cups evaporated milk ( undiluted)

1 t ground allspice  

1/2 cup Libby's solid pack pumpkin ( not pie mix)

2 T cooking oil

2 eggs

1 t vanilla

In a large mixer bowl, combine biscuit mix, sugar, cinnamon , and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla and beat until smooth. Pour 1/4 to 1/2 cup of the batter depending on the desired size on a heated and lightly greased griddle. Cook until the surface is bubbly and the edges are dry. Turn over until golden. Keep pancakes warm, and serve with honey or syrup. Makes about 16 pancakes.

 

Spinach Dip

 This is an old standby, very popular from the 80"s and still enjoyed today. 

1 Cup Mayonnaise

1 1/2 cups sour cream

1 pkg.  (10 oz) frozen chopped spinach, thawed and drained.

1 pkg. Knorr Vegetable soup and recipe mix

1 8 oz can water chestnuts, drain and chopped

3 spring ( green) onions chopped

Stir all ingredients until well-mixed. Cover; chill. Serve in a hollowed-out round loaf bread. *

Makes 3 cups

* I hollow out a round loaf making it a bread bowl,  fill it with the dip, place the loaf on a platter and use the bread chunks from the inside of the loaf and place them around the bowl so people can use the bread to scoop the dip.  

Sweet Potato and Pecan Pie

 For the sweet potato filling:

1/2 pound sweet potatoes

Drizzle of olive oil

Salt and Pepper

Drizzle of molasses

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

1 1/2 cups heavy whipping cream

1 1/2 teaspoons vanilla

1 unbaked 10 inch deep dish pie crust

For the pecan topping:

1 1/2 cups pecans

4 eggs , beaten

1/2 cup sugar

1/2 cup light brown sugar

1/4 100 percent pure cane syrup

1/4 cup corn syrup

Pinch of salt

Garnishes: 

1 cup whipped sweeten cream

1/2 cup warm chocolate sauce

Pre-heat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper and place in oven.

Roast the sweet potatoes for 1 to 1 1/2 hours or until fork tender. Remove from the oven an cool. Remove skins from the sweet potatoes.

In a mixing bowl , whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. 

In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool 30 minutes before slicing. Garnish however you like. Whipped cream, or chocolate sauce, powdered sugar , etc.

Enjoy!   

Butter Sticks

 Pre-heat oven to 425

13 x 9 inch baking pan

1/3 cup butter

2 cups of Bisquick

1/2 cup cold water

Melt butter in the baking pan. 

In a bowl stir the remaining ingredients with a fork until a soft dough forms. Gently smooth dough into a ball on a flour-covered board. Knead 5 times. 

Roll dough into a rectangle 10 x 6 inches with a lightly floured rolling pin. Cut length-wise in half. Then cut each half crosswise into 12 equal strips, 3 inches long and 3/4 inches wide.

Dip each strip into melted butter making sure both sides are coated with butter. ( you can sprinkle seasoning on them at this point, like garlic, Italian, or whatever you like)    

Arrange strips in the pan and bake for 12-15 minutes. 

These go great with a hearty bowl of soup, or salad, or lasagna...enjoy!

Dilly Dip

 This recipe makes a large quantity perfect for a big gathering. 

2 and 2/3 Cups of Mayo

2 and 2/3 Cups of Sour cream

4 teaspoons of dried mustard

8 Tablespoons of dried minced onion

8 Tablespoons of  dried dill weed

Mix mayo and sour cream, then add the remaining ingredients. Cover and chill no less than 2 hours.

Serve with big chunks of various kinds of crusty breads, or veggies and crackers.

Nancy Leary always made this when we had a potluck lunch at work. 

 

Pumpkin Pie Spice Butterscotch Topping

1 container of cool whip, ( thawed)  any version will work, I used sugar free

1/2 box sugarfree butterscotch instant pudding mix

 3 heaping measuring teaspoons of pumpkin pie spice. 

Mix all in the cool whip container well.

Refrigerate for an hour before using. ( or freeze ) 

This can be used for a topping on an apple pie, pumpkin pie, bread pudding...use your imagination. Maybe a dip for apple slices for the kids. A dip with Graham crackers, maybe a dollop in your coffee! ... Enjoy!

Its utterly Delish! 

Prime Rib Roast

1  4-5 lb prime rib roast

1 Cup softened Butter

6-7 Cloves of Garlic finely chopped

2 Tablespoons Fresh finely chopped Rosemary

2 Tablespoons Fresh Thyme finely chopped

2 teaspoons salt

1 Tablespoon Black Course Pepper

2-3 Tablespoons Flour ( use to thicken the Gravy)

2 Cups of Beef Stock ( for making Gravy )

In a medium-sized bowl, blend all ingredients listed above. Make sure all is blended well. Cover the top and sides of the roast. Place the roast onto a roasting pan with a wire rack. Cook for 25 minutes at 500 degrees, then turn the oven off and keep it closed for two additional hours.

IMPORTANT NOTE:  DO NOT OPEN OVEN

To make the gravy: Remove the roast from the oven once cooked. Add juices that have collected at the bottom of the roasting pan to a medium-sized sauce pot. Heat until the juices begin to boil. Reduce heat to a simmer and whisk in 2-3 tablespoons of the flour to thicken the sauce. Cook for 4-5 minutes to remove the starchy flavor of the flour. Continue to simmer and add an additional 2 cups of beef stock. Let simmer until a nice thick consistency is achieved. Strain the sauce and serve. 

Turkey Stuffing

My sister and I watched my Mother make this stuffing. Mom would get this huge bowl out that she only used for this recipe. Our job was to wait for the bread to toast and break each piece up into little pieces and put them in the big bowl. 

In a very large bowl...........

1 and 1/2 loaves of white bread, toasted and torn into pieces ( you may need 2 loaves of bread if the Turkey is very big.

1 medium onion grated

6 + eggs ( enough to moisten bread pieces)  2 loaves will require 8 eggs

1/2 teaspoon of pepper

1/2 teaspoon salt

2 teaspoons of celery seed

2 teaspoons of sage

1/2 cup grated cooked chicken livers

1/4 cup grated giblet meat

Put all of the listed above in a very large bowl, and toss with your hands. Stuff the back and front of the bird. Mom stuffed the bird pretty tightly. I don't bake it in a casserole dish because it doesn't taste as good as it does in the bird.

Cook turkey according to the recipe and temperature for a stuffed bird. 

This is a dense stuffing and when cold it can actually be sliced. My Father loved leftovers and would slice the dressing like bread and make a turkey sandwich with it. 

When I was a young bride, I served Thanksgiving that first year and my Dad was so thrilled that I made the stuffing just the way Mom did. I know every family has their "special" stuffing recipe. Some like oyster stuffing, sausage stuffing, cornbread stuffing, etc. This is our Daniels family tradition. 

Baked Seafood Casserole

2 sticks of Butter

1 cup flour

1 cup whole milk

1 cup dry white wine

1 lemon juiced

salt to taste

1 teaspoon pepper

1/4 teaspoon cayenne pepper

2 pounds of peeled and cleaned shrimp

2 containers of claw crab meat

2 pounds of scallops

3 cups grated sharp cheddar cheese

Melt the butter in a heavy saucepan over low heat. As soon as the butter has melted, add the flour stirring constantly for about a minute with a wooden spoon. Slowly add the milk stirring with a whisk until you have a nice smooth sauce. Add the wine, lemon juice , salt, and both peppers. Switch back to the wooden spoon and stir constantly until the sauce is smooth, like the consistency of mayonnaise. Remove from the heat.

Bring 2 cups of water and 1/2 teaspoon of salt to boil in a medium saucepan and add shrimp. When water returns to a boil, cook shrimp for 1 minute. Drain immediately.

Saute the scallops in a little butter for about 3 minutes, they will continue to cook in the casserole. Remove scallops and put in a bowl with the shrimp, add crab meat and toss. Pour the sauce over the seafood and mix gently.

In a sprayed lasagna pan ( 13 x 9 ) place the mixture in the lasagna pan and then cover completely with the cheese.

Bake uncovered at 350 degrees for about 25 to 30 minutes, until bubbly.

Serve over pasta or rice.

This is a very rich dish and will be a big hit. My family said it's restaurant quality. Serve with a side of veggies and maybe some crusty bread . A nice white wine would go perfectly to make an elegant meal. Perfect for a special occasion.

 

Chicken and Dumplings

1 large Purdue oven stuffer roaster ( or whatever brand you like)

1 large onion chopped into medium chunks

5 potatoes

4-6 cans  Pillsbury buttermilk biscuits( they are sold in a 4 pack)

3 Knorr chicken bouillon cubes ( 6 if using another brand)  

Sheds Crock margarine

In a large stock pot place your chicken. Cover with water. Put the chopped onion in and cook the chicken until it is almost falling off the bone. Do not overcook or you will have bones in your stock. 

Once the chicken is done, remove it and allow it to cool enough for you to pull the chicken apart from the bone. 

In the meantime peel and cut the potatoes and start cooking them in the stock. Also, put the bouillon cubes in at this time.

Start opening the biscuit cans, cut each biscuit into 6 pieces, and add to the boiling stock ( one can at a time, allowing them to cook ) As they get done they will sink to the bottom. Be sure to stir frequently. Once all of the dumplings are done ( they sink once they are done) add the cut-up / shredded chicken. Cook a while longer. It will thicken up nicely if you take the lid off during the last minutes of cooking.

Serve in a bowl, and add a teaspoon of the margarine, and mix in.

This recipe was given to me by my friend Dawn. She was raised on a farm and this was a family recipe.

She often would make it and bring it to work to share with us at lunchtime. It's one of my very favorite meals. This makes a big pot, enough for your family, and I always send some over to our neighbors.

                                                                       

Low Carb Tortilla Chips

 5 Mr Tortillas shells

Spray oil ( your choice)

Everything but the bagel season

Cut each tortilla into quarters

Place on a cooling racks on top of a cookie sheet, spray with cooking spray of choice. I use Avacado.

Sprinkle with seasoning of choice. 

Place in a 400 degree oven . Watch them, because they cook in a matter of a few minutes. 

Remove from oven and let cool. These are crispy, and perfect with salsa or soft dip. 

5 tortillas  are a total of 5 net carbs, and total of 75 calories. By themselves they are a little dry, but with a low carb dip, they are great!

Vegetable Beef Barley Soup

This is a very easy throw-together hearty soup. Perfect for a cold rainy day. This makes a large pot, enough for your family with leftovers to share. I personally do not like to freeze this soup, as potatoes do not freeze well. However, it can be frozen  Tonight I served it with fresh biscuits but a nice crusty bread would work as well. 

1 cup of celery chopped

1 cup chopped onion

1 cup chopped cabbage

3 cans of mixed vegetables ( drained)

2 cans of diced canned potatoes ( drained)

3/4 cup of uncooked barley

1 small can of tomato sauce

2 cans of petite chopped tomatoes ( 14 oz each)

2 boxes of beef broth

1 tablespoon of Brown Bouquet  

1 tablespoon of Worcestershire Sauce 

1 lb of ground beef cooked and drained

2 Bay leaves

1 teaspoon of dried basil

In a large pot cook onions, cabbage, and celery until translucent.

Next, add all remaining ingredients. Salt and Pepper to taste.

Cook on very low for about 90 minutes, stirring occasionally. This allows the barley to cook, and the bay leaves and basil to bloom.  

Serve with a nice piece of crusty bread.

Old Fashioned Apple Dumplings

It's the end of September, and this morning we woke up to 52 degrees outside. Fall is here, and it is my favorite time of year! And that means it's time to bake. It is apple season and who doesn't love a good apple dumpling? This recipe is one that I found while visiting the Amish Country in PA in 1980. These dumplings are so delish! I hope you make them and enjoy them as much as my family has.

Pastry for 2-10 inch pie shells 

6 medium-firm cooking apples

2 tablespoons lemon juice

1/2 cup brown sugar

2 tablespoons ( 1/4 stick) butter

SAUCE

2 cups water

3/4 cup sugar

1 teaspoon good vanilla extract

1/8 teaspoon mace ( if you do not have mace, you can use allspice, or pumpkin pie spice, or even ginger)

1/8 teaspoon nutmeg

Cream ( drizzle)

Preheat the oven to 375 degrees. Roll out the pie dough to form a rectangle 14 x 21 inches. Cut into 6 even squares. Peel and core the apples, but leave them whole .Pour the lemon juice into a small bowl. In another bowl combine the granulated sugar and cinnamon. Roll each apple first in the lemon juice, then in the sugar mixture. Then place each apple in the middle of a dough square. Fill each apple cavity with about 2 tablespoons of brown sugar and a teaspoon of butter. Pull the pastry squares up over the apples and crimp the edges tightly. Place in oiled 9 x 13 x 2 inch pan. Bake for 1 hour or until the apples are tender. ***see below, 30 minutes divided.

While apples are baking, combine all the sauce ingredients in a medium saucepan set over high heat. Bring to a boil and cook rapidly for 1 minute. After the dumplings have baked for 30 minutes, pour the sauce over the tip of the dumplings and bake 30 minutes longer, basting occasionally. Serve hot with cream, or a scoop of vanilla ice cream.

 

Beef Stroganoff

This is a recipe I've used for a very long time. In the early 70's Betty Crocker came out with Recipe cards. You would join the club and get a big file box and new cards each month to complete the collection. I've only saved a few of the cards. This is one that is dated 1971. 

 2 lbs beef tenderloin or sirloin steak

1/4 cup butter or margarine

1 6oz can of sliced mushrooms

2 cans of condensed beef broth

1/3 cup instant minced onions

1/4 cup of ketchup

1 1/2 teaspoons garlic salt

1/3 cup flour

2 cups sour cream

8 to 10 ounces of uncooked medium noodles

3 tablespoons butter or margarine

Cut meat across the grain into 3/4 inch slices, then into strips 3x1/4 inch. Melt 1/4 cup butter in a large skillet. Cook and stir mushrooms in butter for about 5 minutes; remove mushrooms.

In the same skillet, brown the meat. Reserving 2/3 cup of the broth, stir in the remaining broth, the onion, ketchup, and garlic salt. Cover and simmer for 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in Sour Cream; heat through.

Cook noodles as directed on the package; drain. Toss with the 3 tablespoons of butter. Serve with stroganoff. 

  

Chicken Enchiladas

Kids are back to school and working parents are scrambling to find time to fit everything in. This is a fast and easy meal that actually could be prepared ahead of time.   

 4 spring onions finely chopped

1 rotisserie Chicken

1 can of red enchilada sauce ( 19oz)

1 cup Mexican cheese blend( shredded)

8 flour tortillas 

Preheat oven to 350

Remove chicken from bones and shred

Toss chicken with half of a 19oz can of red enchilada sauce

Add1 cup shredded Mexican cheese blend and half of the green onions, and toss to combine. Divide the chicken mixture among the 6-inch flour tortillas and roll up. Arrange seam sides down in a greased 9x13 inch baking dish. Top with remaining enchilada sauce and remaining cheese. 

Cover with foil and bake 25 minutes or until cheese is bubbling. Garnish with remaining onions.

So quick and easy. Just an FYI you can buy already removed from the bone rotisserie chicken from Costo which really saves time.  

 

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.