Blackberry Salmon Spinach Salad

NEED:
12 ounces salmon fillets (approximately 4 fillets)
2 teaspoons garlic powder
4 tablespoons low-sodium teriyaki sauce
8 cups baby spinach, rinsed and dried
1 pint grape tomatoes, sliced in half
1 cup thinly sliced red onion
1 cup thinly sliced yellow bell pepper
3 ounces crumbled, reduced-fat feta cheese (if you are not a fan of feta--cheese of your choice)
2 cups fresh blackberries, rinsed and dried
1/4 cup soy nuts-optional
4 tablespoons balsamic vinegar
Preheat broiler on high heat. Line baking sheet with foil and spray with cooking spray. Arrange salmon fillets on baking sheet; sprinkle on top with half the garlic powder and drizzle with half the teriyaki sauce. Broil 10 minutes; remove from oven, sprinkle with remaining garlic powder and teriyaki sauce. Broil 10 minutes longer until cooked through. Combine spinach, tomatoes, onion and bell pepper in large bowl and toss to mix. Carefully fold in feta cheese, blackberries and soy nuts. Divide salad among four plates and top with salmon fillets. Just before serving, drizzle lightly with balsamic vinegar and toss to coat

Enjoy!

Blackberry Roasted Chicken

NEED:
2 cups blackberries, washed and drained
2 chicken breasts, split (skin on, bone in)
1 lemon, sliced thin
2 teaspoons rosemary(more if needed)
Garlic salt

Rinse and dry chicken. Carefully lift skin of chicken and rub, lightly with 1 rosemary, stuff with 1/4 of blackberries, and 1/4 of lemon slices. Sprinkle with garlic salt.
Oven at 350° Bake for about 45 minutes, until golden brown.

Enjoy!

Blackberry Honey Mustard Chicken Salad

I have recently found a great little place to eat in a city not too far from here. They make the best Blackberry Chicken Salad. They finally let me have the recipe. This is great.
NEED:
5 cups Chicken breast, cooked, chopped
2 cups Celery, sliced
1 cup Pineapple chunks, drained
1 small can Mandarin oranges, drained
1 lb. or to taste White or purple seedless grapes
1 cup Pecans, toasted, chopped
3/4 cup Blackberry Honey Mustard Pretzel Dip ( in our local store...by regular jelly..you can find this..if your store does not carry it...take blackberries and mash them ( I have tried blackberry preserves ( no sugar added ) and that works great too) and honey mustard and blend to your tastes.
3/4 cup Mayonnaise

In a large bowl, combine chicken, celery, grapes, pineapple, oranges and pecans.
In a small bowl, combine mayonnaise and Blackberry Honey Mustard Pretzel Dip. Toss with chicken mixture. Chill. Serves 8.

Rice

Right now I am very into rice. I nearly 99% of the time use instant rice. Even if you use long cooking rice you can do a few things to change it around.
First of all...I do not cook my rice in water. I use fat free chicken broth. It just adds a flavor that is great.
You can change rice to go with any main dish.
Saute chopped onion, shredded carrots and frozen peas ( frozen works best because they will be warmed through by the time the other items are tender) If using fresh peas, add when sauteed items are about 1/2 done. Add to cooked rice and stir.
You can cook broccoli and stir in.
Add a bit of soy sauce and ground ginger to the rice.
Add soy sauce and Asian spices.
You can add any veggies you like to create a great side. Just do not cook them with the rice. Always cook separately and stir in.
Be creative.

Enjoy!

Baked Ziti

NEED:
2 lb. ground beef
1 large onion, chopped
1 jar (4 lb. 3 oz.)Mushroom Italian Sauce
1 box (16 oz.) tube-shaped pasta (Ziti), cooked and drained
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook beef and onion in sauce pot until browned. Pour off fat.
Stir in pasta sauce, Ziti and 2 cups mozzarella cheese. Spoon into 2 SPRAYED (12 1/2"x8 1/2"x2") pans. Top with remaining mozzarella and Parmesan.
Oven at 350°F. Bake for 30 min. or until hot.

Notes: This freezes very well.
To freeze, prepare Ziti but do not bake. Cover with foil and freeze. Bake frozen Ziti, uncovered, at 350°F. for 1 hr. or until hot. Or refrigerate 24 hr. to thaw. Bake thawed Ziti, uncovered, at 350°F. for 45 min. or until hot

Enjoy!

Quick and Easy Beef and Mushrooms

NEED:
6 oz. mushrooms, sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
3/4 pound boneless beef sirloin steak, 3/4-inch thick, cut into strips
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/4 cup water
2 tbsp. Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the mushrooms and onion and cook until tender. Remove the vegetables and set aside. Remove the skillet from the heat.
Spray the skillet with the cooking spray. Add the beef and cook until it's well browned and the juices evaporate, stirring often.
Stir the soup, water, mustard and vegetables into the skillet and cook until the mixture is hot. Toss the rice with the parsley, if desired. Serve the beef with the rice.
***To make slicing easier, freeze beef for 1 hour.

Enjoy!

Chicken with Angel Hair Pasta

NEED:

1 pound skinless, boneless chicken breasts
1 pound box of angel hair pasta, cooked
1 cup ranch dressing
1 cup Parmesan cheese
2 tablespoon butter
1 cup light cream
1 cup frozen peas or pea pods, cooked
Parsley (to garnish) Optional
Sprinkle chicken with garlic powder and pepper to taste. Grill on George Foreman (or other) grill while pasta is cooking. Can use a stove top grill pan. Meanwhile, melt butter in saucepan; add cream and Parmesan cheese, heating and stirring until the cheese is melted. Add dressing; heat through. Stir in desired amount of the cooked and drained pasta. (Do not rinse pasta, so the sauce will stick to it better.) Cut the chicken in bite-size pieces and add to the spaghetti mixture; add cooked pea pods and or peas; garnish with parsley.
Notes: Chicken is more flavorful when grilled or broiled. I just add garlic powder and pepper to the chicken before grilling.
If you grill the chicken on Foreman it will be done it about 5 to 7 minutes. Cut a small slice in the thickest part to check ..if its pink..continue cooking. If you use a stove top grill pan it takes closer to 15 minutes, depending on thickness of chicken.

Enjoy!

Bacon, Avocado & Tomato Sandwich

NEED:
2 slices of wheat bread or other multi grain bread
4 slices of bacon
½ avocado, sliced
3 to 4 slices of roma tomato
cream cheese
shake of garlic salt

Fry 4 slices of bacon until crisp. Remove and drain. Toast 2 slices of wheat bread to desired doneness. Spread each slice of wheat bread with desired amount of cream cheese. Place bacon, slices of avocado, and slices of roma tomato on one side. Sprinkle very small amount of garlic salt on other slice of bread. Put together.
Side note: I love bacon. I found a thing to cook bacon on in the microwave. I bought this at WalMart but it may be availabe elsewhere. There is the bottom, pan section and then there are 3 T-shapes that fit in holes in the bottom. You lay the bacon across them and all the fat cooks off into the bottom portion. Makes nice, crisp, nearly fat free slices of bacon.

Enjoy!

Avocado and Hummus Sandwich

There are no amounts for the ingredients as this is purely based on your own taste.
NEED:
Avocado - mashed so that it can be spread
Hummus
Bread of choice
Meat or cheese (optional)

Spread avocado on one half of bread.
Spread hummus on other half.
If you'd like, add a slice of deli meat or cheese.
Put two halves together.

Enjoy!

Easy Dinner Sandwiches

These are great for a fast dinner but you can also have a great lunch. Add the sides of your choice and have a great meal.
NEED:
1 pkg cream cheese
1 stick butter or margarine
1 tbs Italian spices
Mix these together.Spread on soft french roll - top with a slice of deli ham or two, a slice of tomato, then sprinkle liberally with Parmesan cheese and broil until golden!
This is served open face.

Enjoy!

Ham, Tomato, Rice Soup

NEED:
1 cooked cured ham bone with some of the meat left on
Water
1 14 ounce can tomatoes
1 can condensed beef broth ( can use chicken if you like)
1 onion, chopped
Salt and pepper to taste
Two dashes hot pepper sauce - optional
2 cups cooked rice
Put ham bone into pot; cover with water; add tomatoes, chopped onion, beef broth, salt and pepper to taste and the pepper sauce, if desired. Cook until ham starts to come away from the bone; remove bone and cut rest of the ham into pieces; add back to the pot and add cooked rice. Heat through.
Very good served with sour cream & corn bread

Enjoy!

Ham and Rice

Very simple dish you make in a skillet.
NEED:
1/2 cup chopped onion
3 tablespoons butter, divided
1 1/2 cups frozen peas, about 10 ounces
1/4 to 1/2 cup chopped cooked ham ( I like there to be more ham..but it s up to your likes)
1 cup long-grain rice, uncooked
3 to 4 cups chicken broth
2 to 3 tablespoons Parmesan cheese

In a heavy skillet, saute the chopped onion in 2 tablespoons of butter until onion is tender. Add ham and rice; cook over low heat until rice just begins to turn golden brown; add 3 cups chicken broth.
Cover and cook, stirring frequently, over low heat for 20 minutes. Add frozen peas and cook, stirring frequently, for 10 to 15 minutes longer, or until rice is tender, adding more chicken broth if necessary. Stir in 1 tablespoon butter and the Parmesan cheese.

Enjoy!

Ham Rolls

NEED:

12 ounces Softened Cream Cheese
4 tablespoon Cream or Half and Half
24 Chopped Stuffed Olives
Salt And Pepper To Taste
2 teaspoons Prepared Horseradish or you can use a spicy mustard
2 pounds Rectangular Ham Slices

Combine the cheese, olives, horseradish ( or mustard), cream and seasonings; mix well.
Spread the cheese mixture on the ham slices. Roll each slice and fasten
with a cocktail toothpick. Cut rolls into 1 inch pieces. Place on a
serving tray. Serve with crackers.

Enjoy!

Easy Ham Salad

This is a great tasting recipe and is wonderful for Easter leftovers.
NEED:
1/4 pound Cooked ham, chopped
1/2 cup Shredded cheddar cheese
1/4 cup Celery, finely chopped
1/4 cup Scallions ( green onion), finely chopped
2 tablespoon Carrot, shredded
2 tablespoon Mayonnaise or Salad Dressing
1 hard boiled Egg, chopped
1/4 teaspoon Garlic powder

Combine all ingredients in a bowl and mix. Season with pepper to taste.
Chill thoroughly. Serve with crackers or on the bread of your choice.

Enjoy!

Spinach and Cheese Strata

NEED:
1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyere (2 cups) ( you can use any hard yellow cheese you wish)
2 oz finely grated Parmigiana-Reggiano ( 1 cup)
2 3/4 cups of milk
9 large eggs
2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Oven at 350 degrees. Bake uncovered for 45 to 55 minutes--until puffy and golden brown.
Let stand 5 minutes before serving.

Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

Enjoy!

My Favorite Potato Salad

Potato Salad is easy. My girlfriends mom makes the BEST potato salad and she finally shared her secret with me. She mixes everything together while the potatoes are very warm. She said they absorb all the flavors much better. I have to agree that it makes a tasty difference.
NEED:
The ingredients depend on the amount you want to make. I always make a lot. Adjust amount to your needs.
5 to 6 medium to large potatoes--peeled, quartered, boiled and drained
salt and pepper to taste
garlic powder to taste
6 boiled eggs--chopped
3 stalks of celery--chopped
1 carrot--grated
2 tablespoons of mustard
1 cup salad dressing or mayo ( or more--you'll have to judge as you mix, for the texture you want)
1 medium onion--chopped very small
drain the potatoes last so they will still be warm
You will need a large bowl for the potatoes and to add the other ingredients.
In separate bowl add chopped eggs, celery, carrot and onion
Place potatoes in large bowl and cut through the quarters with a knife. The size does not need to be uniform but you want to make them smaller than the quarters.
Add all the ingredients from the other bowl, salt, pepper, garlic powder, salad dressing and mustard. Mix well. You want to be sure to stir well from the bottom and coat everything with salad dressing. If it does not coat well add salad dressing or mayo, my large spoonfuls, until desired texture is reached.
Cover and refrigerate at least one hour.

Enjoy!

Three Bean Salad

NEED:
1 can (10 oz.) green beans
1 can (10 oz.) yellow beans
1 can (14 oz.) kidney beans
1/2 green pepper, chopped
1 medium Spanish onion, chopped
3/4 cup sugar
2/3 cup white vinegar
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon celery salt
Dash cayenne

Drain beans. Combine in a large bowl with green pepper and onion.
Make dressing: in a small saucepan combine the sugar, vinegar, oil and seasonings.
Bring to a boil over medium heat to melt the sugar.
Pour dressing over the beans and toss to mix all together. Refrigerate for several hours or overnight.

Enjoy!

BBQ Ribs

I love ribs and at my house you have to make a ton to have enough. I call them BBQ ribs because my outdoor grill has a smoker. Basically, without a smoker you are grilling ribs. Frankly, they are great no matter what you call them.
NEED:
As many ribs as you want...it all depends on how many people and how much you like ribs.
I use pork ribs only....so much depends on what you like. I like a fair amount of meat on the bones but not a large amount. I want them to cook until nice and tender with a bit of a crunchy crust on the edge.
Dry Rub--I use salt, pepper and garlic powder....you can mix yours to your taste
BBQ Sauce - I like Open Pit Hickory or Honey or Brown Sugar..or you can make your own..which I have done sometimes and will post a few you can try.

Rub the dry rub on the meaty side of the ribs. Normally, you'll be making two slabs of ribs just to have enough..Plus leftovers are great.
Place the ribs on a cookie sheet with an edge or in a very shallow baking dish. Lay the first slab in, bone side down, place the other on top, meat side down.
By placing them on top of each other the juices help to keep them nice and moist.
Oven at 250 degrees. Bake for about 3 hours. Turn them over 1/2 way through.
You can do them the entire time on your smoker or grill if you want. It takes longer and you want them tender so the oven works great.
Now, transfer them to your hot grill. Lay them side by side and close the lid. Grill for about 20 minutes (this gets off some of the juices which helps when you apply the sauce. Also, if you have a smoker this gives it a chance to add great flavor) then turn. Grill for another 10 minutes and apply BBQ sauce. Let grill for 5, turn and apply sauce again. You can do this as many times as you want to get as much sauce on as you like. I like the edges of my sauce to be a bit crisp. You can also add sauce when you take them off and or serve extra sauce on the side.
Ribs are easy to make but to make great ones takes sometime but it is so worth it.

Enjoy!

Quick and Easy Swiss Steak

NEED:
1 tablespoon vegetable oil
2 cups all-purpose flour
salt and pepper to taste
paprika to taste
2 pounds beef cube steaks
3 green bell pepper, sliced into rings
3 red bell pepper, sliced into rings
4 onions, sliced into rings
4 (14.5 ounce) cans crushed tomatoes

Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
Cover, and cook 6 to 8 hours on Low, until steaks are very tender.

This does call for use of a slow cooker and that is how I make it. You can also use a baking dish, covered tightly with a lid or tinfoil, and bake at 325 degrees for 5 to 6 hours. You want to bake it slow so the flavors soak in and for tenderness of this recipe.

Enjoy!

Equivalents ( Measurements)

3 teaspoons = 1 tablespoon

4 tablespoons = 1/4 cup

5 1/3 tablespoon = 1/3 cup

8 tablespoons = 1/2 cup

16 tablespoons = 1 cup or 8 ounces

1 cup = 8 fluid ounces

1 cup = 1/2 pint

2 cups = 1 pint

4 cups = 1 gallon

8 quarts = 1 peck

4 pecks = 1 bushel

tsp = teaspoon

tbsp. = tablespoon

oz. = ounce

Equivalents ( Ingredients)

CRUMBS

1 slice bread = 1/2 cup crumbs

14 graham squares = 1 cup of crumbs

18 chocolate wafers = 1 cup crumbs

22 vanilla wafers = 1 cup crumbs

PASTA AND RICE

MACARONI: 1 cup uncooked = 2 1/2 cups cooked

NOODLES: 1 cup uncooked = 1 cup cooked

SPAGHETTI: 8 ounces uncooked = 4 cups cooked

RICE: 1 cup uncooked = 3 cups cooked

POPCORN

1/4 cup unpopped = 5 cups popped

DAIRY

CHEESE: 4 ounces = 1 cup shredded

1 pound = 4 cups shredded

BUTTER: 1 stick = 1/2 cup

4 sticks = 2 cups = 1 pound

1 stick = 4 ounces

HERBS

1 teaspoon dried = 1 tablespoon fresh

SUGAR

1 pound granulated sugar = 2 cups granulated sugar

1 pound brown sugar = 2 1/4 cups brown sugar, packed

1 pound confectioners sugar = 3 3/4 cups confectioners sugar

Chicken and Rice

I totally love this dish. You can come in from work, spend just a few minutes to put it together and then put it in the oven. You now have 60 minutes to read the mail, change clothes, walk the dog..whatever you need to do..and then have a great dinner. Just add a salad and you are set.
NEED:
2 cups of instant rice
1 cup water
2 tablespoons of butter
seasonings of your choice ( I use garlic powder, parsley flakes and thyme)
1 can cream of chicken soup ( or you can use cream of celery or cream of mushroom)
Shredded Cheese - flavor of your choice
Boneless, skinless chicken breast or chicken tenderloins ( fresh or frozen) This recipe is for 4 breasts or 6 tenderloins.
In baking dish ( mine is about 12 x 6) pour in 2 cups uncooked instant rice and 1 cup of water. Sprinkle with the spices you want, mix and dot with the butter.
Lay the chicken pieces on top of the rice. Dilute the soup as directed on the can and pour over the chicken. Sprinkle with cheese.
Oven at 350 degrees. Bake uncovered for 60 minutes.
If desired you can add peas or broccoli florets to the rice portion. Not only does it add veggies it adds a nice bit of color.

Enjoy!

St. Patrick's Day Breakfast for Kids

I just received an e mail from my friend, Dagney, asking WHY I didn't post the St. Patrick's Day Breakfast that I had always made for my kids. Granted, it's a bit late now but you could do it for dinner or make up something of your own or just tuck this away for next year.
NEED:
Eggs ( 1 or 2 per person)
1 tablespoon of butter for eggs
1 tablespoon ( or more, depending on how much toast you make) of butter for toast
1 to 2 slices of toast per person
1 serving of milk per person
green food coloring.

Spray a pan to scramble eggs in. On medium - low, place butter in pan to melt. Crack eggs in bowl and whip with a fork until well mixed and a bit foamy. Using a fork adds air and makes fluffier eggs. Add a few drops of green food color and mix. Reach the color green of your choice.
While waiting for toast place butter in a shallow bowl or on a saucer and mash with a fork..add a few drops of green food coloring and mix well.
Add a few drops of green food coloring to the milk and stir well.

At elementary school, St. Patrick's Day is a big celebration. Well, at least it is here. Every year I made my kids this breakfast and now my daughter makes it for her kids. If you don't want to do breakfast make a "green" lunch, such as kiwi, celery, green jello. Use your imagination and make it fun.

Enjoy!

Fresh Basil Pesto

This is something simple that you can use in a variety of ways. You really do need a food processor for this one.
NEED:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Enjoy!

Tangy Pork Chops

This is a new recipe to me. I made them for dinner today and must say they are outstanding. I was told either deep fry or bake..so I baked. These are a new family favorite.
NEED:
2 cloves garlic, chopped or 1 1/2 teaspoon jarred garlic
1/2 teaspoon ground cinnamon
1/2 cup soy sauce
4 thick cut boneless pork chops, pounded to 1/2 inch thickness
1 quart oil for deep frying

In a shallow dish, stir together the garlic, cinnamon and soy sauce. Place the pork chops in the mixture, and marinate for 10 to 15 minutes.
Heat oil in a deep-fryer to 365 degrees/
Fry pork chops in the hot oil until the juices run clear and they are crispy on the outside. This will only take about 2 minutes.
You can bake them instead. Place in shallow baking dish after marinating.
Oven at 325 degrees. Bake for 30 - 35 minutes.

Enjoy!

Seven Layer Salad

NEED:
6 cups chopped lettuce
salt and pepper to taste
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika
Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad.
Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving. This salad serves 12.

Enjoy!

Country Style Cole Slaw

NEED:
1 cup light sour cream
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1 tablespoon celery seed
1 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups shredded green cabbage, about 1 1/2 pounds
4 cups shredded red cabbage, about 1 pound
4 medium stalks celery, thinly sliced diagonally
2 medium carrots, coarsely grated

In large bowl, combine first 7 ingredients; mix well. Add remaining ingredients; toss until well coated. Chill well before serving.

Enjoy!

Creamy Cole Slaw

I love Cole Slaw but I don't always make it. KFC and Cracker Barrel make outstanding Cole Slaw and I'm not above grabbing that if I am in a pinch for time. Making it is really easy though and fresh is always good. Not only is Cole Slaw a great side dish; it is amazing on hamburgers and hot dogs.
NEED:

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons cider vinegar
1/3 cup oil
1/8 teaspoon onion powder *
1/8 teaspoon dry mustard *
1/8 teaspoon celery salt *
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded

* these three spices are optional and should be used according to your tastes.

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. For best flavor, chill before serving.

For added sweetness and crunch add some chopped sweet apple, such as McIntosh. Dice into small pieces and stir in.

Enjoy!

Spinach Green Bean Casserole

This is great if you are spinach lovers like my family. Hope you like this recipe.
NEED:

3/4 cup milk
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
2 (15 ounce) cans green beans, drained
1 (14 ounce) can chopped spinach, drained
2 (2.8 ounce) cans French fried onions
2 quart casserole or baking dish-lightly greased or sprayed
Stir the milk, sour cream and cream of mushroom soup together in a large bowl. Fold in the green beans and spinach, and mix in about half of the onions. Pour into the casserole dish and top with the remaining onions.
Oven at 375 degrees. Bake, uncovered, for 40 minutes.

Enjoy!

Green Bean Casserole

This is a standard for most holiday dinners. It is so easy and does add a nice blend of flavor to a meal.
NEED:

2 (12 ounce) packages frozen French cut green beans
8 ounces mushrooms, quartered
3 tablespoons butter, divided
1 small onion, halved and thinly sliced
1 tablespoon chopped fresh parsley
2 tablespoons all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon salt
1 pinch ground black pepper -that really is a pinch with the fingers..or season to taste
1/2 cup milk
1 cup sour cream
1/2 cup shredded Cheddar cheese
1 (2.8 ounce) can canned French fried onions

Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. If you don't like the "crunch" of a cooked green bean then cook about 8 minutes. Drain and toss with the mushrooms. Set aside.
Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.

Oven at 350 degrees. Bake 15 minutes, or until cheese melts.

Enjoy!

Marinated Asparagus

NEED:
2 pounds fresh asparagus
3/4 cup olive oil
1 tablespoon sugar
1/2 cup white balsamic vinegar
4 garlic cloves, minced
1 teaspoon red pepper flakes
Snap off tough ends of asparagus, and cook asparagus in boiling water to cover 3 minutes or until asparagus is crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13- x 9-inch baking dish.
Whisk together olive oil, sugar, balsamic vinegar, garlic, and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.

Enjoy!

Roasted Asparagus

NEED:
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt(or 1/4 teaspoon regular table salt)

Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
Oven at 425 degrees. Roast for 10 to 15 minutes, depending on the thickness of the stalks and how tender you like them to be. Judge tenderness by piercing with a sharp knife.

Enjoy!

Ukrainian Poppyseed Cake

This is just the yummiest sounding cake. I love any dessert with poppy seeds. This was provided by my pal, ama, and she was kind enough to say where she got it. Checking out this cookbook could be a good idea. As soon as she mentioned this cake it created quite a stir among our other pals. I know I am making it this weekend.
( from: Moosewood Cookbook By Mollie Katzen )
NEED:
3/4 cup poppy seeds
1 cup milk
1 cup butter (2 sticks)
1 1/3 cups light brown sugar
3 eggs
1/2 tsp. Vanilla
1 tsp. lemon rind zest ( I always put more in and sometimes use a mix lemon/orange zest too)
2 cups unbleached white flour ( I substituted 1 cup with wholewheat flour)
3 tsp. Baking powder
1/2 tsp. Salt
Heat poppy seeds and milk together in saucepan. Remove from heat right before it boils. Cool to room temp.

Cream butter and sugar, add eggs one at a time beating well after each.( I usually add the vanilla and zest at this point too)

Add sifted dry ingredients alternately with poppy seeds/milk mixture, stirring well after each addition. Stir in vanilla and lemon rind/zest

Bake in well-greased pan(s)
Oven at 350 degrees for 40 - 50 min, or until cake-tester comes out clean. (I used a bunt pan and it was done in 40 min)

Enjoy!

Bell Peppers with Peanuts and Water Chestnuts

I came across this recently. Sounded so good I had to give it a try.
NEED:
3 tablespoons sou sauce ( can use reduced sodium one)
1 tablespoon hoisin sauce ( this is a thick, sweet & spicy sauce with a soybean base--look for it in the international food isle.)
3 tablespoons peanut oil
1 medium yellow bell pepper, cut in 1/4 inch slices
1 medium green bell pepper, cut in 1/4 inch slices
1 medium red bell pepper, cut in 1/4 inch slices
1 can ( 8 ounces) drained water chestnuts
1/2 cup unsalted peanuts
2 garlic gloves, minced ( or 1/2 tablespoon jarred garlic)
2 to 3 cups of cooked rice, optional

Mix together soy sauce and hoisin sauce. Set aside. Hear peanut oil in large skillet over high heat. Add peppers and cook until tender, about 4 minutes. Stir a couple times. Add water chestnuts, peanuts and garlic. Cook 1 minute, stirring constantly. Stir in sauce mixture. Serve over rice id desired.

Enjoy!

Ham With Citrus Glaze

NEED:
1/2 cup molasses
3 ounces orange juice concentrate
5 pounds boneless ham, fully cooked

In a small bowl, combine molasses and orange juice concentrate. Stir until concentrate is dissolved; set aside.
Place ham, fat side up on rack in shallow roasting pan.
After allotted baking time, using a sharp knife, lightly score top of ham in crisscross pattern. Insert a whole clove into center of each diamond if desired. Spoon glaze over ham.
Return to oven and bake an additional 15 to 20 minutes.
Allow ham to stand at least 20 minutes before carving.

Oven at 325 degrees. Bake 20 minutes per pound.

Enjoy!

Easy Ham and Noodles

Perfect for everyday and certainly perfect for leftover Easter Ham.
NEED:
2 cups cooked egg noodles
1 cup cubed, cooked ham
1/2 cup cubed Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can milk

Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
Oven at 375 degrees and bake 25 to 30 minutes.

Enjoy!

Baked Ham

I do love ham. For some reason, people are afraid to make it. The same with turkey. Must be the size that frightens them. Both are very simple. Basically, prepare the ham and put it in the oven. Pretty easy isn't it? Since Easter is right around the corner I am posting this one as it is "dressed up" with pineapple and cherries. Looks great in the center of the table.
NEED:
4 lbs ham
1/2 cup butter or margarine
2 cups brown sugar
1(32ounce)can pineapple slices in juice
1(6ounce)jar maraschino cherries
8 whole cloves
1/2 teaspoon allspice
Spray roaster pan with non stick cooking oil.
wash and score ham.
Stud 8 cloves into ham.
Cover with foil.
Oven at 350 degrees. Cook about 1 hr per pound. ( if ham is already cooked..bake 20 minutes per pound to heat through)
Now to make glaze.
In saucepan melt your butter,sugar,allspice.
Drain juice off can of pineapple, set pineapple aside for later.
Pour 1/2 cup of pineapple juice into mixture in saucepan.
Cook on med high heat till it comes to boil, then turn down heat and let simmer till you can drop it in a glass of cold water and it stays firm to the bottom of glass.
When ham is done lay pineapple rings around the ham and secure with toothpicks.
Place maraschino cherries inside rings of pineapple and secure with toothpicks.
With a cooking brush spread glaze all over ham, repeat letting it stand for just a minute between spreading. Continue till it begins to shine.
Let stand for about 10 minutes before carving.

Enjoy!

Homemade Applesauce

I love homemade applesauce. It is so easy. Many times I buy too many apples when baking so the easy answer is to make applesauce. Granny Smith apples are great but you can us any round bottom apple. The round bottom ones are for baking or cooking where as the ones that have the four knobs are the bottom are basically eating apples.
NEED:
3 lbs. Granny Smith apples - peeled, cored and quartered
2/3 cup sugar
1 tsp. ground cinnamon (optional)
1 cup water

Place apple pieces in large pot; add cinnamon, water, and sugar. Bring to boil, reduce heat, cover and simmer for about 20 minutes.
Mash chunks to desired consistency with potato masher. If you prefer a very smooth texture,( which I do) place apple pieces and juices in food processor until desired smoothness or you can blend with an electric hand mixer.
Cool applesauce. Keep leftovers refrigerated. This applesauce may be served warmed or chilled. Makes approximately 1 quart. You may also freeze in plastic containers.

Enjoy!

Pork Roast With Pepsi

No, not a drink on the side. The Pepsi is part of the recipe. This is great.
NEED:
Boston butt ( or pork roast cut of your choice)
1(12ounce)can Pepsi
1(10 3/4ounce)can cream of mushroom soup
1/2(1 1/4ounce)package onion soup mix
Place roast in crock pot.
Mix soup mix with soup.
Add cola to soup mixture and pour over roast.
Cook on high for 4-5 hours.
When done, remove roast and thicken juices with cornstarch for wonderful gravy.

What could be easier.

Enjoy!

You Decide Pie

I can't decide what to call this pie because I change it all the time so the name would have to change to what I'm in the mood for.
Today, I was looking through my cabinet and found a CHOCOLATE GRAHAM CRACKER CRUST. Humm what goes with chocolate? Well, of course PEANUT BUTTER. So, I warmed some in the microwave and spread it on the crust...what would make chocolate and peanut butter better, NUTS..all I have is walnuts but that will work. Toasted them in oven(300 degrees) for 10 minutes and tossed some on the peanut butter and saved a few to use later. OK, need a filling..back to the cabinet..FRENCH VANILLA PUDDING MIX. It's instant so I'm mixing that when I notice I have a couple BANANAS. Pudding is ready. I put a very thin layer over the nuts and then covered that with sliced banana and topped with the rest of the pudding.
Back to the cabinet for DREAM WHIP....mixed it and covered the pudding and then topped with the rest of the nuts and found some CHOCOLATE in the fridge so drizzled that over the pie and put it in the refrigerator to chill.
Sometimes the best cooking ideas are just combining things you love into something yummy!
In case you couldn't follow all of that.
NEED:
One pre made graham cracker pie crust ( I used chocolate)
1/4 cup peanut butter, warmed in microwave so that it is spreadable
1/4 cup toasted walnuts , reserve a few for later
1 banana-sliced
1 package instant pudding ( I used french vanilla)
1 package Dream Whip ( any whipped topping would do, but Dream Whip holds up great in the refrigerator)
Spread peanut butter on crust and top that with most of the nuts. Cover nuts with thin layer of pudding and top that with sliced banana. Cover bananas with remaining pudding, top with whipped topping, sprinkle with remaining nuts and drizzle with chocolate.
This pie can be made so many ways ie..replace the bananas with strawberries..or don't use fruit at all. Be creative. Cool Whip, if you choose to use that, comes in a lot of great flavors.
Let your imagination run wild.

Enjoy!

New Zealand Pavlova

I had this at a baby shower recently. It is so unusual. The look of it is just amazing as it is covered with fresh fruit. My friend was nice enough to give me the recipe. She said the secret is to make sure your egg whites are nice and stiff.
NEED:
3 egg whites
1/3 cup sugar
1 teaspoon distilled white vinegar
1 tablespoon boiling water
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups sliced fresh fruit ( choose the fruit for color, such as Kiwi and bright red berries)
Cover a baking sheet with foil and spray lightly with cooking spray. Set aside.

In a large bowl, beat the egg whites to form stiff peaks. Add white sugar slowly, and continue beating. When egg whites are very stiff, add vinegar and boiling water. Continue beating until glossy surface is beginning to fade, and mixture is very stiff. Pile meringue onto prepared baking sheet. Shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
Place meringue in the oven, shut the door, and turn the heat off. Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots. If soft in the center, heat oven to 250 degrees F (120 degrees C). Place meringue back into the oven, and turn off the heat. Cool when done. Transfer onto a serving platter.
Whip the cream until just stiff. Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue. Arrange the fruit on top of the whipped cream, and serve.

Enjoy!

Greek Lemon Cake

I love lemon and this cake has great lemon flavor and is nice and light.
NEED:
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

Stir together the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared tube pan.
Oven at 350 degrees. Bake for 50 to 60 minutes. Allow to cool, in pan, for 10 minutes. Remove from pan to wire rack to cook completely. Frost with a light frosting ( you can tint to a nice pastel for Easter).

Enjoy!

Strawberry Shortcake with a Twist

This is sooo good and so different from what you think of when you think strawberry shortcake.
NEED:
Small marshmallows
1 white cake mix
1 package strawberry Jello
1 package frozen strawberries
1 container Cool Whip
Layer pan with marshmallows. Mix cake mix according to directions. Microwave strawberries to thaw for 1 min. Add Jello. Sprinkle a layer of marshmallows over cake. Put Jello and Strawberry mixture over marshmallows. Bake according to directions on box. Refrigerate. When cake is cooled add Cool Whip on top and serve.

Enjoy!

Strawberry Fluff

It's time to think spring and summer and nothing means nice weather, to me, more than strawberries. This is so simple.
NEED:
12 ounces tub of frozen whipped topping (fat free optional)
12 ounces tub whipped cream cheese
20 ounces frozen strawberries in syrup (I used halved berries.)
1 teaspoon lemon juice1
(15 ounce) angel food cake cut into 1"cubes
Mix whipped topping with cream cheese until smooth. Add the strawberries and lemon juice. Fold in the cake cubes. Store in the refrigerator before serving and refrigerate any that is leftover.

Enjoy!

Beef Tips and Noodles

NEED:
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Oven at 400 degrees. Bake 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Enjoy!

The Ultimate Easy Beef Stew

This stew is so simple because it uses frozen or pre-made items. If you know you are going to have a busy day coming up why not stock up on the items and make a great fast dinner.
NEED:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced ( can use fresh or jarred)
2 cups frozen sliced carrots
2 cups refrigerated potato wedges, chopped ( some stores sell them in vacuum sealed bags or you can get frozen)
2 cups beef broth
16 oz. pkg. refrigerated prepared roast beef in gravy
1/2 teaspoon dried thyme leaves
1 cup beer (optional but keep in mind the alcohol will cook off and the beer adds a great flavor)
1 tablespoon cornstarch
3 tablespoon water
In large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp tender, about 3-5 minutes. Add carrots; cook and stir for 2-3 minutes longer. Add potato wedges and beef broth; cover and bring to a simmer.
Meanwhile, cut roast beef into 1" chunks; add to soup along with gravy from package, thyme, and beer. Bring to a boil; reduce heat and simmer for 10-15 minutes until beef is hot and stew is slightly thickened. In small bowl, combine cornstarch and water and blend well. Stir into stew; cook and stir for 4-5 minutes longer until stew is thickened. Serves 6

Enjoy!

Easy Chili

My youngest daughter is a major chili fan. Finding a recipe that was both easy and tasty was very important.
NEED:
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 1/2 tablespoons chili powder
1 clove garlic, minced
1 bay leaf
1/2 teaspoon ground cumin
4 teaspoons finely chopped jalapeno chile peppers
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can chili beans, undrained (optional as beans are not a part of true chili)
salt and pepper to taste

In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

Enjoy!

Gluten Free Buttermilk Pancakes

NEED:
3/4 cup buttermilk
1 egg
1 tablespoon canola oil
1/2 cup tapioca flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
Mix together the buttermilk, egg and oil until smooth. Slowly mix in tapioca flour, cornmeal, making powder and salt. Stir until just moist.( The mixture will be slightly lumpy)
Cook on large griddle or in large fry pan over medium heat. Cook until golden brown, about 2 to 3 minutes per side.
4 servings

Enjoy!

Gluten-Free Chocolate Chip Cookies

NEED:
1 cup canola oil
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/3 cups Gluten Free Baking Mix** You can make your own
** 2 1/3 cup chickpea flour
2/3 cup cornstarch
1/4 cup sugar
3 1/2 teaspoon xanthan gum ( found next to specialty flours)
1 1/2 teaspoon salt
1 teaspoon cream of tartar
Mix well and store in air tight container
1 teaspoon baking powder
1 teaspoon salt
2 cups of chocolate chips.
Mix together oil and sugar. Add eggs, one at a time and mix until creamy. Add vanilla. Gradually add in baking mix, baking soda and salt. Stir in chocolate chips.
Drop by tablespoonfuls on to cookie sheet. Flatten slightly.
Oven at 350 degrees. Bake 10 to 15 minutes.
Makes approximately 2 dozen.

Enjoy!

Italian Breakfast Panini

I love Paninis no matter what's in them. This is a great and slightly different breakfast.
NEED:
3 eggs
salt and pepper to taste
2 slices of Cheddar cheese
1 small Roma ( or other small solid tomato) thinly sliced
1 small handful of baby spinach leaves
2 slices of bacon
2 slices of Provolone cheese
4 slices of sourdough bread
3 tablespoons tomato basil sauce ( you can use Marinara sauce and add 1 teaspoon of chopped basil) optional
Scramble eggs with salt and pepper.
Layer Cheddar cheese, tomato, spinach, bacon, eggs and Provolone cheese on 2 slices of bread. Top with remaining bread.
Cook for 3 minutes on a panini grill or in a grill pan. Serve with tomato basil sauce on the side, if desired.

Enjoy!

Cresent Dogs

If you have kids these are a must. However, adults like them too. You can make them plain or you can jazz them up a bit.

NEED:
8 hot dogs
1 package or crescent roll dough
Separate the dough into the eight crescent rolls. Roll one piece of dough around each hot dog and place on lightly greased or sprayed cookie sheet.

Oven at 350 degrees. Bake 12 to 15 minutes until dough is a nice brown.

JAZZED UP:
1.) slice each hot dog length wise, be sure not to cut all the way through. Take a slice of cheese and cut it into narrow strips and place cheese in the hot dog and roll dough around it and bake as above.
2.) with or with out cheese - lightly brush each piece of dough with mustard, wrap hot dog and bake as above.
3.) THIS WORKS BEST WITH LARGE HOT DOGS LIKE HEBREW NATIONAL BRAND*: in a skillet, saute onions in butter. Slit the hot dog, making sure not to slice it all the way through. With or without cheese; remove onions from skillet with slotted spoon to remove most of the butter and place the onions in the slit and wrap with dough and bake as above.
* if using Hebrew National Brand it will take 2 cans of crescent rolls and you will need to take two pieces of the dough and press them together to make a larger piece of dough.

Enjoy!

Pigs in a Blanket

A big favorite, dating back to the 50's. A nice and easy pick up food. During a discussion the other day I found out that my friend, Dale, just loves these. They are yummy.
NEED:
2 (8-ounce) cans refrigerated quick crescent dinner rolls
2 tablespoons grainy, Dijon, or honey mustard
1 (16-ounce) package cocktail franks
Ketchup, mustard, or prepared horseradish
Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds and spread with mustard. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks.
Oven at 375 degrees. Bake 12-15 minutes, or until golden brown. Serve warm with ketchup, mustard, or prepared horseradish.

Enjoy!

Emergency Substitutions

1 square chocolate = 3 tablespoons cocoa + 1 tablespoon butter
1 tablespoon cornstarch = 2 tablespoons flour
1 cup buttermilk = 1 cup yogurt
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup sour cream = 1 cup milk + 1 tablespoon lemon juice or vinegar
1 cup cake or pastry flour = 1 cup all purpose flour less 2 tablespoons
1 teaspoon baking soda = 1/4 teaspoon baking powder + 1/2 teaspoon cream of tartar
1 cup sugar = 1 cup honey ( if doing this reduce liquid in your recipe by 1/4 cup)
1 cup brown sugar = 1 cup granulated sugar
1 cup oil = 1 cup unsweetened applesauce ( for baking ) or 1 cup butter or margarine
1 tablespoon prepared mustard = 1 teaspoon dry mustard
1 clove garlic = 1/8 teaspoon garlic powder

Hope you find this helpful and watch for more tips.

Quick and Easy Swiss Steak

I love this recipe. The prep time is all most nothing and then it goes in the crock pot so you can come home to a great meal that you just need to add sides too. Want to really make it fast? Instant mashed potatoes ( use a great flavored one) and pre cut bagged salad.
NEED:
1 tablespoon vegetable oil
2 cups all-purpose flour
salt and pepper to taste
paprika to taste
2 pounds beef cube steaks
3 green bell pepper, sliced into rings (optional- for those who don't like peppers)
3 red bell pepper, sliced into rings (optional-for those who don t like peppers)
4 onions, sliced into rings
4 (14.5 ounce) cans crushed tomatoes ( can use ketcup- simply use a generous amount per layer)

Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge* the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
*even though you mix the salt, pepper and paprika into the flour I just don t think enough actually adheres to the steak so when I place it in the crock pot I lightly sprinkle some more over the steaks.

Enjoy!

Remove onion smell

You know how you make a great dish that calls for onions and then your hands smell like onion for the rest of the day?
There is a simple way to get the smell to go away.
Dampen your hands and sprinkle your palm with ground nutmeg. Rub together as if washing and rinse. Not only will the onion smell be gone, you will not smell of nutmeg.

Hope you found this helpful and watch for more tips.

A couple tips..

I have a few to share right now and will be posting more in the future..
COOKING WITH ICE
This first one is my new favorite thing for on the stove grilling. ICE..yes ICE...I can't believe how great this works to keep things moist.
I have a stove top grill pan. One of those with the raised grill lines. I do love it. One thing you want to do to really grill great..is get it VERY hot before you place the meat in it. Spray the pan and then pre-heat it until it is very hot. You can test the heat by flipping some water in it..just a few drops off your finger tips.
My pan is square. I use it mostly to cook chicken. Place the chicken in let it get lightly brown ( about a minute) turn it and then place four ice cubes in the pan and cover loosely. I place a round lid on the pan so the steam can escape. Using ice is great because you don t get a build up of water. The ice melts, creates a steam and is gone. However, that steam helps cook the chicken faster and adds moisture. When I turn the chicken I add more ice. The steam from the ice also lifts some of the juices from the pan and they cover the chicken making it the most beautiful brownish color.
You can also use ice when grilling burgers in the pan or any other item you make in your grill pan.
CUT THE OIL FROM YOUR BAKING:
Any cake, brownie or other baked good that calls for oil can be altered by replacing the oil with unsweetened applesauce. You actually will gain a bit of moisture but it will not change the taste.
CUT THE SALT:
Need to reduce your salt intake? Do not underestimate the power of pepper. It adds a nice "zip" to food so don t be afraid to add a bit more than normal. You won't miss the salt.

Hope you found these helpful and watch for more tips.

Homemade Banana Pudding

One of my all time favorites.
NEED:
1 large can evaporated milk
1 cup regular milk
4 egg yolks (reserve whites for topping)
1 cup sugar
1 teaspoon vanilla extract
6 to 8 ripe bananas
vanilla wafers
Heat evaporated and regular milk in double boiler over medium heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks. Set egg whites aside.
Slowly pour hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 15 to 20 minutes or until mixture thickens. Remove from heat; let cool then and add vanilla. Stir. Line the bottom and sides of a 9X13 pan or casserole dish with vanilla wafers.
Slice bananas on top of wafers alternating with wafers and bananas until you have 2 to 3 layers. Pour pudding mixture over bananas and wafers. Can top with Meringue if desired.
Yield: 10-15 servings.
Meringue:
4 egg whites
1/3 cup sugar
1/4 teaspoon cream of tartar
In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown. This only takes a few minutes at the most, so please watch carefully. Let cool slightly. Refrigerate.

Enjoy!

Pudding Pops

Nothing could be easier or yummier!
NEED:
1 pkg. pudding (not instant*)
3 cups milk
Combine 1 large package of pudding with 3 cups of milk. Mix only enough to blend well. Quickly pour into popsicle molds and freeze. Chocolate and vanilla pudding may be layered for a fun treat. Makes 8-10 popsicles.*Regular homemade pudding may be used instead of store-bought pudding mix.

Enjoy!

Chocolate Pudding Cake

NEED:
1 (18.25 oz.) package devil’s food cake mix
1 (3.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
1 cup semisweet chocolate chips
Grease and flour a 10-inch bundt pan.
In a large bowl, combine the cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat all ingredients for 4 minutes. Stir in 2 cups of chocolate chips.
Pour batter into the prepared bundt pan.
Oven at 350 degrees. Bake 50 to 60 minutes. Done if inserted toothpick comes out clean.
Cool for 10 minutes inside the pan. Remove cake from pan and let cool on wire rack, until cake is cooled completely.

CAKE GLAZE:
In a double boiler, saucepan or microwave oven, melt 6 tablespoons of butter and 1 cup of chocolate chips. Stir until glaze is smooth. Drizzle over top of cake.
Note: You can use powdered sugar instead of the glaze.

Enjoy!

Quick and Easy Chocolate Pudding

This is a rich and delicious pudding that you make in your microwave. Tastes better than the instant pudding you buy in a box. For an extra treat, you can fold in bananas, or, fold in whipped cream to create a yummy chocolate mousse.
NEED:
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
In a microwave safe bowl, whisk together the sugar, cocoa and the cornstarch. Whisk in the milk, a little bit at a time, so the mixture doesn’t have any dry lumps.
Place the pudding in the microwave and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for another 2 to 4 minutes, or until pudding is shiny and thick. Stir in the vanilla.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a top layer of skin forming. Chill in the refrigerator. Serve cold.

Enjoy!