Tuesday, December 13, 2011
Saturday, December 10, 2011
Saturday, December 3, 2011
Thursday, December 1, 2011
1 lb Swiss cheese, shredded
1/4 C fresh parsley, finely chopped
1/2 C Parmesan cheese, or to taste
1 onion, finely chopped
Garlic powder, to taste
(2) 9 oz pkgs pita bread
Combine all ingredients except pita bread. Split and cut pita bread into triangles. Spread cheese mixture on bread and broil until cheese melts and gets bubbly and golden.
Hint: The mixture may be made a few days in advance and kept in a jar in the refrigerator. This recipe uses a large quantity of triangles so you may want to cut it in half. Just spread the mixture on pita bread or English muffins and broil.
Wednesday, November 30, 2011
Tuesday, November 15, 2011
"Your cooking seminar was excellent and was great fun. Your warmth and relaxed style was so engaging and we all learned very valuable cooking tips. On behalf of the HR team, have a wonderful holiday season!"
Tuesday, November 8, 2011
Monday, November 7, 2011
Friday, November 4, 2011
Tuesday, November 1, 2011
1/4 C butter or margarine, melted
1/4 C canola oil
3/4 C sugar
1 C pumpkin purée, fresh or canned
1 C unpeeled apple, grated (1 medium)
2 C flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt (optional)
1/2 C raisins and/or 1/2 C nuts, chopped
2 T butter or margarine
2 T sugar
2 T flour
1/2 tsp cinnamon
In a large bowl combine butter or margarine, oil, sugar, egg, pumpkin and apple. In a small bowl mix remaining ingredients except topping. Combine both mixtures and beat just until well moistened. Pour into a greased 9"x5" loaf pan. Combine topping ingredients until it resembles coarse meal. Sprinkle on top of loaf. Bake at 350° for 45 to 50 minutes or until a toothpick, inserted in the center, comes out clean.
................................................................Yield: 1 loaf
Hint: Instead of making one 9”x5” loaf you can make 2 mini loaves (3”x6”) of this bread, however reduce the baking time to 30-35 minutes. This is a moist, delicious bread that is high in fiber. It is a good way to use fresh pumpkin and It freezes well.
Saturday, October 1, 2011
2 T canola or olive oil
2 medium onions, diced
3 cloves garlic, minced
4 C sweet potato or yams, peeled and grated
3/4 tsp oregano
1 tsp chili powder
2 1/2 tsp cumin
Pinch cayenne pepper, or to taste
Salt and pepper, to taste
1 C sharp Cheddar cheese, grated
(10) 8" to 10" tortillas
Salsa, for garnish
Heat oil in fry pan and sauté onions and garlic until onions are translucent. Add sweet potatoes, oregano, chili powder, cumin and cayenne. Cook, covered, for about 10 minutes, stirring often. When potato is tender, add salt and pepper and more cayenne, if desired. Cool mixture for a few minutes. Heat tortillas in a lightly oiled fry pan. Spread one-tenth of filling onto half of each tortilla. Sprinkle with 2 tablespoons of cheese. Fold plain half of tortilla over the filling and cook on each side for about 2 to 3 minutes, or until filling is hot and cheese begins to melt. Garnish with salsa.
.................................................Yield: 10 quesadillas
Hint: Keep quesadillas warm in a 250° oven until ready to serve.
Monday, September 19, 2011
I like your newsletter and look forward to getting them every month. I'm thinking my husband will love that sloppy joe recipe! I see you include some nice desserts.... and now that I know how to separate an egg properly...the choices are endless.....Thats what I like!
Thursday, September 1, 2011
3/4 lb ground beef, turkey or chicken
3/4 C onion, diced
8 oz can tomato sauce
1 T sweet pickle relish
1 tsp brown sugar
1 T cider vinegar
1 tsp Worcestershire sauce
1 tsp prepared mustard
2 hamburger buns, split in half
2 slices Cheddar or American cheese, cut into 4 strips each
In a microwaveable plastic colander, combine beef, turkey or chicken and onion. Set colander in a microwaveable bowl. Microwave on high for 4 to 5 minutes, or until meat is no longer pink, stirring several times during cooking. Drain off any fat that may have accumulated. In a 1½-quart microwave bowl, combine meat mixture, tomato sauce, pickle relish, brown sugar, vinegar, Worcestershire sauce and mustard. Microwave on high for 2 to 3 minutes, or until heated through. Spoon meat mixture evenly over 4 roll halves. Crisscross 2 cheese strips on each.
Hint: Instead of rolls this may be served over pasta or rice.
Tuesday, August 16, 2011
Thursday, August 11, 2011
Monday, August 1, 2011
1 to 2 cloves garlic, minced
1/4 C fresh basil, chopped
3 to 4 T olive oil
1/4 to 1/2 tsp salt
1/2 tsp sugar
Freshly ground black pepper
1/2 lb penne, farfalle, or gemmelli, cooked and drained
1/3 to 1/2 lb fresh mozzarella cheese, cut into small cubes
Combine everything except pasta and cheese. Allow mixture to sit at room temperature for at least 30 minutes or prepare several hours in advance and refrigerate. When ready to serve, cook pasta and drain. Add cheese and toss. Add tomato mixture and toss well. Adjust seasonings to taste. Serve warm or at room temperature.
Hint: A nice addition to this is garlic bread crumbs or croutons. To make garlic crumbs, brush Italian, French or sourdough bread with garlic oil. Place on a cookie sheet and bake at 300° for about 30 minutes, or until crisp. Cool and cut into croutons or place croutons in food processor and process until crumbs form.
Friday, July 29, 2011
Thursday, July 21, 2011
Friday, July 1, 2011
1 lb lean ground beef, turkey or chicken
1¼ oz pkg (or less) taco seasoning mix
1 bunch scallions, chopped
1 head iceberg lettuce, shredded
3 tomatoes, diced
8 oz sharp Cheddar cheese, shredded
4 to 5 oz nacho chips, broken into small pieces
6 to 8 oz bottled salad dressing such as
...French, Catalina, or Catalina Nonfat
Brown beef, turkey or chicken, stirring to crumble; pour off excess fat. Add taco mix. Line a large salad bowl with lettuce, and top with beef, scallions and tomatoes. Sprinkle with cheese and crumbled nacho chips. Toss with enough dressing, to taste. If desired, serve with pita bread.
Hint: To reduce the fat of a traditional taco salad, use ground turkey or chicken, instead of beef, low fat cheese and low fat or nonfat salad dressing. This makes a wonderful lunch or supper, especially on a hot summer day. It makes a real hit with people of all ages!
Thursday, June 30, 2011
Saturday, June 25, 2011
Wednesday, June 22, 2011
Friday, June 17, 2011
Wednesday, June 1, 2011
1 small very ripe cantaloupe, peeled, seeded and chopped
2 T fresh lemon juice
½ very ripe honeydew, peeled, seeded and chopped
3 T fresh lime juice
1½ tsp fresh mint, minced
Few mint sprigs, for garnish
Sour cream, for garnish (optional)
Purée cantaloupe in food processor or blender with lemon juice until smooth. Purée honeydew, lime juice and chopped mint the same way. Chill, covered, for at least 3 hours. Pour equal amounts of each puree, (using both hands at the same time) into each half of chilled bowls. Garnish with sour cream and mint.
Hint: This is such an unusual and pretty soup to serve because half of the bowl is orange and half is green. Also, the soup is refreshing and low in calories.
Friday, May 27, 2011
Saturday, May 21, 2011
Sunday, May 1, 2011
1 T red wine vinegar
1 T anchovies, minced or anchovy paste (optional)
1 T Dijon mustard
4 cloves garlic, minced
1/2 tsp black pepper, or to taste
1 C olive oil
4 T lemon juice (1 lemon)
Dash Worcestershire sauce
Salt, to taste
Place all the ingredients in a jar and cover tightly. Shake vigorously until well blended. Refrigerate for a minimum of several hours or up to 1 week.
2 heads Romaine lettuce
3/4 to 1 C freshly grated Parmesan cheese
2 C croutons
Wash lettuce and tear into bite-size pieces. Dry lettuce thoroughly. Place lettuce in a large bowl. Just before serving, sprinkle with cheese and croutons and add dressing. Toss well.
Hint: To reduce fat and calories, you can substitute water for half the oil without sacrificing too much flavor. The lettuce can be washed and dried up to 2 days in advance. To keep the lettuce crisp, dry it in a salad spinner and then wrap it in a few paper towels and place it in a large plastic bag.
Saturday, April 30, 2011
Tuesday, April 26, 2011
Saturday, April 23, 2011
Friday, April 1, 2011
6 large potatoes, unpeeled
1/4 C butter or margarine, melted
3 onions, cut into 1" chunks
1/2 tsp garlic powder
1-1/2 to 2 tsp paprika
Salt and pepper, to taste
Scrub potatoes and cut into halves, lengthwise, then into 1/2-inch slices crosswise. Melt butter or margarine in a 9"x13" roasting pan and toss potatoes and onions in the pan so that they are evenly coated. Bake at 350° for 1 hour, turning every 15to 20 minutes. Sprinkle with garlic powder, paprika, salt and pepper and bake for 30 additional minutes, or until potatoes are tender, yet crispy.
Hint: If you keep paprika refrigerated it will remain potent for much longer than at room temperature.
Saturday, March 26, 2011
Friday, March 18, 2011
"Today is Colleen's b-day and she is still talking about her "cooking" party! She and her friends really enjoyed the hands on in the kitchen! Thanks."
Wednesday, March 16, 2011
Tuesday, March 15, 2011
Saturday, March 12, 2011
Wednesday, March 9, 2011
Tuesday, March 1, 2011
2-1/2 C flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 C butter or margarine
1/2 C sugar
1-1/2 C buttermilk or plain yogurt
1/3 C raisins
1/3 C currants
1 to 2 T caraway seeds, or to taste
2 tsp mixture of cinnamon and sugar
Sift together flour, salt, baking powder and baking soda. Set aside. Cream butter or margarine and sugar until fluffy. Add egg and buttermilk or yogurt. By hand, mix in dry ingredients until moistened. Add raisins, currants and caraway seeds. Pour into a greased 1-1/2 quart round casserole dish or an 8-inch round cake pan. Sprinkle with cinnamon and sugar mixture. Bake at 375° for 30 minutes. Reduce oven temperature to 325° and bake for 20 to 25 more minutes or until a toothpick, inserted in the center, comes out clean. Remove from the pan immediately and cool on a wire rack.
Hint: This bread was one of the most requested recipes from my television show. It seemed as if everyone, Irish or not, wrote in for it! It's a delicious bread that goes well with any meal, any time of the year. It freezes well. If you don't have currants, which look like tiny raisins, use all raisins.