Eggnog Cake with Rum Glaze

I don't think the Holidays would be the same without Eggnog, and it's a tradition that most of us treasure. This is a cake that tastes like Eggnog. Get rid of your excess Eggnog with dignity. Happy Holidays!

Eggnog Cake with Rum Glaze

• 3 cups all purpose flour
• 1 1/2 cups sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup Eggnog
• 1 cup unsalted butter, softened
• 2 tsp. rum extract
• 4 eggs, beaten

Preheat oven to 325 degrees. With a electric mixer cream together sugar and butter on high speed until well blended. Then add remaining ingredients and blend until mixed well on low speed, then raise to medium speed once dry ingredients have blended in well and mix for 2 minutes.

Spray a tube pan (or you may use two 9x5x3 inch pans) with Pam baking spray and evenly place batter into pan. Bake for 55 to 70 minutes or until tester inserted in center comes out clean.

Meanwhile about 15 minute before cake comes out of oven prepare Rum Glaze.

Rum Glaze

• 3/4 cup sugar
• 3 Tbsp. water
• 1/3 cup butter
• 1 - 2 tsp. rum extract

In a small saucepan melt butter over low heat. Then combine sugar and water and raise heat to med/low whisking occasionally until sugar is dissolved. Turn off when all sugar crystals are dissolved. As soon as cake is removed fro m oven add rum extract and whisk well then pour immediately over hot cake.

Cool upright on wire rack for 30 minutes before removing from pan.

Optional garnishes: vanilla ice cream and whipped cream with a light sprinkle of nutmeg.

Stuffed Cubanelle Peppers

You are only three ingredients away, well, four if you count the olive oil spray from these delicious stuffed peppers. The first part that blew me away was that it only took me about 5 minutes to prepare these. Then we ate them and I realized that I nailed it on ease of preparation with limited ingredients, and the scrumptious level went through the roof. I served mine with risotto and kale but I could see these going well with mashed potatoes and a veggie. My goodness it would be so good served with spaghetti too. Let your mind wander about your possibilities as you savor the aroma of these babies baking on a cold day. 

I always try to cut back on fat without compromising flavor, and hence the use of turkey sausage. I have tried many brands and Shady Brooks Farms is by far my favorite. Parmesan cheese is a high calcium low fat cheese. So enjoy low fat, Italian style.

Of course if you may substitute an Italian Sausage of your choice.

Stuffed Cubanelle Peppers

• About 5 Cubanelle peppers
• 1 can Pizza sauce, 15oz.
• 1 pkg Shady Brook Farms Sweet or Hot Italian turkey Sausage, 1.25 lbs

Pick through peppers at store to find ones that will have a easier shape to stuff. Some are curly and others are more straight.

Preheat oven to 350 degrees. Cut off the tops of peppers and remove seeds leaving a hollow pepper tube. Open package of sausage and slice through casing, then remove the meat. Gently stuff meat into hollowed out peppers, some will need a little more then one link and some will only take one link to fill up pepper. I found that the six links filled the five peppers generously. Just eye this because peppers will vary in shape and size.

Place in a rectangular glass pyrex dish sprayed with Pam Olive Oil spray, then spray tops of peppers too then cover peppers with pizza sauce. Cover peppers with foil and bake for 60 minutes. Optional garnish: Parmesan cheese.

Blackened Fish Tacos

Chilly weather does not stop us from using the grill, it's a year round event for us. Talk about a quick and easy meal that is delicious, it does not get any better than this. I like my fish tacos seared, not fried. Also you may replace the Tilapia loins with another mild white fish filet if you want to. The best fish taco recipe is right here in front of you so please enjoy it.

Blackened Fish Tacos

• 3 tilapia loins
• 3 tortillas, about 10 inch size
• Smart balance margarine
• Sargento's reduced fat grated cheddar cheese
• fat free sour cream
• romaine lettuce, chopped
• jalapeno slices, pickled in jar
• Cholula hot sauce, original
• blackened seasoning

You will need a gas grill with a side burner and a 12 inch cast iron skillet with a lid for this recipe. Preheat skillet on high for 5 minutes. Meanwhile generously sprinkle the Tilapia with the blackened seasoning and wash and chop romaine.

After skillet is preheated melt 2 heaping Tbsp. of margarine into skillet and add fish after it is melted. Sear fish on both sides over high heat for 2 1/2 minutes per side. Remove from skillet to platter.

I like one fish filet per tortilla but my Stud Muffin is a heartier eater then I and likes to eat two filets per tortilla. Flatten fish filet out off to one side with a spatula to spread over half of tortilla, then sprinkle with some cheese on top. Fold over in half and microwave it for 30-50 seconds to warm up the tortilla and melt the cheese.

Serve immediately and my preferred toppings are sour cream, lettuce, jalapenos and hot sauce. Also I like to serve this with my red beans and rice recipe. If you want to cook for a crowd just heat up the grill on medium/ low and place a large pyrex dish inside of grill. This will keep fish warm while you are blackening the rest of the filets. Repeat directions for remaining fish, never cooking more the three per skillet at a time.

I buy my Tilapia loins at Costco in the frozen fish section. Place them in refrigerator the night before to thaw or soak in sink in cold water for about 30 minutes or until thawed. These are great because you can have plenty of fresh tasting filets for a quick and easy dinner.

I find the La Tortilla Factory Tortillas at my local Giant or Weis stores in front of the deli section. I like the traditional flavor the best that is made with extra virgin olive oil. I love the fact that they are only 90 calories, 3 g of fat and 13 g of fiber.

Pumpkin Cookies with Cream Cheese Icing

 Oh, how I love it when I nail a new recipe on the first try. Yes, these babies are sure to be a favorite. I love a soft cookie and the spices of the cookie are perfectly complimented by the cream cheese icing. Simple to make, and delicious to eat. It does not get any better then that.

Pumpkin Cookies with Cream Cheese Icing

• 1 box Duncan Hines Spice cake mix
• 1 cup of canned pumpkin 
• 1/2 cup unsalted butter, softened
• 1/4 cup packed brown sugar
• 1 egg, beaten
• 1 tsp cinnamon
• parchment paper
• cookie dough dropper

Preheat oven to 350 degrees. Meanwhile with a electric mixer, cream together butter, brown sugar, cinnamon and pumpkin, then add the egg. Slowly add the cake mix blending on low and mix well for 2-3 minutes or until well blended.

Line cookie sheets with parchment paper and drop cookie dough onto paper evenly spacing a dozen cookies per sheet. Bake at 350 degrees for 14 minutes. Remove from oven and let sit on cookie sheet for 3 minutes before moving to a wire rack to cool.

Once cookies have completely cooled it is time to prepare icing.

Cream Cheese Icing

• 4 oz cream cheese 1/3 less fat, softened
• 8 Tbsp. unsalted butter, softened
• 1/2 tsp vanilla extract
• 2 1/2 cups powdered sugar

With a electric mixer cream together butter and cream cheese, add vanilla. Slowly add powered sugar over low speed and raise once it is blended. Whip for about 3 minutes over med/high speed. Spread a generous amount of icing onto cookies and refrigerate single layer to harden the icing. Once it is hard enough place in a air tight container with wax paper separating the layers. Makes 3 dozen.

Blane's Chili

This is a one pot meal perfect for the cold chilly fall days. My goodness there are so many variations in chili recipes, but this is one of my favorites. I love to serve it with Corn Muffins. Also, optional garnishes are shredded cheese, sour cream and freshly chopped onions. So warm up those chilly bones from the inside out. It's a perfect feasty while watching the football games or a casual dinner. Don't forget to make a chili dog or two. Enjoy!

Blane’s Chili                    

• 3  Tbsp. extra virgin olive oil 
• 3   garlic cloves peeled & chopped
• 3   jalapeno’s  diced  & deseeded
• 2   medium sweet onions
• 2   medium green bell pepper diced & deseeded
• 3  Tbsp. chili powder
• ½tsp. ground chipolte chile
• ½tsp. cayenne pepper
• ½tsp. ground cumin
• ½tsp. freshly ground black pepper
• 1 tsp. Emeril’s original spice 
• 1 tsp. tabasco
• 1 tsp. crushed red pepper
• 1 tsp. garlic powder
• 2 (20.8oz) pkg. Shady Brook ground turkey 99% lean
• 1 (40.5oz) can red kidney beans, undrained
• 1 (28oz) can crushed tomatoes
• 1 (28oz) can chopped tomatoes

In a large soup pot over medium heat saute the first 14 ingredients until onion is translucent, then add the turkey stirring and breaking up into crumbles. Cook until meat is no longer pink. Then add kidney beans and tomatoes to soup pot and simmer for 2-3 hours. This is an original recipe from our good friend and cycling buddy Blane. He says this is a one pot meal. Thank you Blane!

Chicken & Cheese Enchilada

Fall is here and so is the damp chilly weather and this is the best time to make food to warm you up. What I love about this recipe is that it is high in fiber and low in fat, but you would never know it when you taste it. So trick those fat cells into singing. May your fat cells sing.

Chicken & Cheese Enchilada

• 2 Tbsp. extra virgin olive oil
• 1 med. sweet onion, diced
• 2-3 jalapeno peppers, diced
• 1 Tbsp. chopped garlic, from jar
• 1/2 cup fresh cilantro, chopped
• 3 (10 oz.) cans Campbell's 98% fat free cream of chicken soup
• 1 (4 oz.) can chopped mild green chiles
• 1 (16 oz.) container fat free sour cream
• 2 (12.5 oz.) cans of chicken breast packed in water or 3 cups cooked chopped chicken
• 6 (10 inch) flour tortillas
• 1 (8 oz.) bag grated reduced fat Sargento's Mexican style cheese
• cooking spray

Preheat oven to 350 degrees. In a large 12 inch nonstick skillet over medium heat add olive oil. Then sauté onion, jalapenos, garlic and cilantro for about 5 minutes.

Meanwhile mix together soup, green chiles, and sour cream, mix well. Add to above mixture and cover and heat over med/low heat to simmer for 10 minutes. Open and drain canned chicken if using this and crumble with fingers to break up large chunks. 

Add 3 cups of the  soup mixture to chicken and add the cheese as well. Reserving the rest of the soup mixture for the next step. Spread out tortillas on counter and evenly divide chicken mixture between the tortillas, about 2/3 cups each plus a little more.

Spray a 10 x 13 inch pyrex dish with cooking spray and roll up tortillas and place into baking dish. Spread the remaining soup mixture on top of enchiladas and bake at 350 degrees for 35 minutes. Enjoy!

Creamed Corn Muffins

I love corn muffins, but I do not like a dry corn muffin. These babies are nice and moist. I love to serve them with my Gumbo, or with Chili. These are so tasty that you will find many ways to serve them. So let's get out the muffin tin and make these oh so easy to make muffins. Enjoy!

Creamed Corn Muffins

• 1 ¼ cups flour, all purpose sifted
• 1 cup yellow corn meal
• 1 Tbsp. baking powder
• 1 tsp. salt
• ½ cup sugar
• 1 cup milk
• ¼ cup canola oil*
• 2 eggs, beaten
• 1 (14 ¾ oz.) can of creamed corn

Preheat oven to 450 degrees. In a large bowl mix together the flour, cornmeal, baking powder, salt, and sugar. Stir in the oil, milk and eggs, incorporating until just wet then stir in the creamed corn until just mixed.

Pour the batter into 12 greased muffin cups, filling to the brim. Bake the muffins for 25 minutes or until puffed and a tester comes out clean. Let the muffins cool in a pan for 10 minutes before turning out. Makes 12 muffins. I always serve these with my Gumbo or Chili recipes.

* My friend Joe shared a cooking tip with me. He accidentally left out the oil and found out that they were still scrumptious without it. I don't know about you but I'm always trying to find a way to cut back on fat, but not on the flavor. Thanks for the tip Joe!

Sweet Variation: Use 1 (8oz) can drained crushed pineapple instead of creamed corn

Dan Pelz, the former owner of The Inn at Buckeystown, was kind enough to let me use his recipe.  Thank You Dan!

Baked Figs Stuffed With Cheese

There is something special about the sweet taste of a fresh fig. You can not compare these to dried figs or Fig Newtons. Also they are hard to find because they need to ripen on the tree. I love them so much that it prompted me to grow my own fig tree. This tree is only 2 years old but I am getting about 6-8 ripe figs per day off of it. I read that by the time my tree is 3 years old that I will get 3 bushels of figs. It is the easiest tree to grow and fall is the perfect time to plant one of these treasures.

Baked Figs Stuffed with Cheese

• 12 fresh figs
• Gorgonzola crumbled cheese about 1/2 cup
• Pam olive oil spray
• kitchen scissors

Preheat oven to 400 degrees. Meanwhile using scissors cut off fig stems then cut halfway through fig twice in a X pattern. Gently open up fig and place on a pyrex glass baking dish. Gently place about 1/2 to 1 tsp of cheese into X opening of fig. Spray figs with Pam olive oil spray and bake for about 10 minutes. Serve immediately. Enjoy!

Spicy Pumpkin Bars

Fall is one of my favorite seasons. I always look forward to the leaves changing colors, the crispness of the air and the smell of fall. Also I always have to get my Spicy Pumpkin Bar fix. My mind always craves these every Fall. So I will share this decades old recipe with you so you too may get your pumpkin fix. Happy Fall to you.

Spicy Pumpkin Bars

• 1/2 cup Crisco
• 1 cup packed brown sugar
• 1/4 cup sugar
• 4 eggs, beaten
• 4 tsp. baking powder
• 2 cups all purpose flour
• 1 1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ginger
• 1 tsp. allspice
• 1/2 tsp. salt
• 1 15 oz can pumpkin

You will need 15 1/2 x 10 1/2 x 1 1/8 inch a jelly roll pan for this recipe. Preheat oven to 350 degrees. With a electric mixer blend sugars and Crisco together well, then add the eggs. Sift together dry ingredients then slowly add to sugar and Crisco mixture, blend well. Add pumpkin and mix until all is blended. Grease the jelly roll pan and spread the stiff batter evenly into pan. Bake at 350 degrees for 30 minutes or until toothpick inserted into center comes out clean.

Cream Cheese Icing

• 4 oz 1/3 less fat cream cheese, softened
• 1 stick of unsalted butter, softened
• 1/2 tsp. vanilla extract
• 2 1/2 cups powdered sugar

With a electric mixer cream together cream cheese and butter, then add vanilla extract and slowly add powdered sugar. Once sugar has been mixed in well blend well at a high speed. Frost cake once it has cooled completely. Refrigerate until serving time.

Norma's Brownies

When I was a little girl living in Oklahoma City my Mom made these brownies for me and they bring back such great childhood memories. I have never tasted a better recipe than this one. A light thin crispy layer on top hides away the dense fudgy center. With the kids back in school this is a perfect time to bake some brownies for their lunchbox or after school snack. Hey who says there has to be kids around, adults love them too. I remember thinking I did not like the idea of Crisco in the recipe so I tried it with margarine and butter, but it does not work. This brownie recipe will blow away any box mix. Enjoy a little bite of heaven.

Norma's Brownie's

• 1 1/2 cups cake flour
• 2 cups sugar
• 10 Tbsp. powdered Hershey's cocoa
• 1 tsp. salt
• 1 cup Crisco
• 4 eggs, beaten
• 2 tsp. vanilla extract
• 1 cup nuts (optional) pecans, walnuts or macadamia nuts

Preheat oven to 350 degrees. With a electric mixer cream Crisco, sugar and eggs together. Then add vanilla, flour, salt and cocoa. Mix well until well blended. Spray a 13' x 9" x 2" Pyrex dish with Pam Spray, evenly spread the batter into dish and bake for 30 minutes or until pick in center come out clean.

Asian Noodles with Spicy Peanut Sauce

Your taste buds are in for a pleasant surprise when you taste these delicious noodles. Don't be a wimpy cry baby about the spice, it really is not that spicy. The creaminess of the peanut butter smooths out the heat of the pepper for just the right amount of heat. One thing for sure about this recipe is that it will keep calling you back to the refrigerator for leftovers, That is if you manage to have some. Enjoy!!!


Asian Noodles w/ Spicy Peanut Sauce

• 2 (8 oz.) pkg. of Wide Lo Mein noodles or Fettucini Style brown rice pasta (14 oz.)
• 2/3 cup Smucker's natural creamy peanut butter
• 2/3 cup hot water
• 4 Tbsp. soy sauce
• ¼ cup rice vinegar
• 2 tsp. garlic powder
• 1 tsp. freshly grated ginger root
• ¼ - ½  tsp. ground cayenne pepper
• 2 tsp. sugar or Splenda
• 6 green onions sliced thin (green tops too) about 1 ¼ cup
• ¾- 1  cup grated carrot

Cook noodles according to package directions. Meanwhile whisk the next 8 ingredients together in a large bowl. Set aside. 

Clean onions and trim root ends off and slice thin, grate carrot. When noodles are finished cooking add to peanut butter mixture with onion and carrot, toss to coat well. Serve immediately or chill in refrigerator and serve cold. I love to serve this with the Teriyaki Chicken or Teriyaki Pork Tenderloin. Enjoy!

I use ½ tsp. cayenne, I like it spicy. You will be surprised, the peanut butter helps cool down the spice, it is just the right amount. After noodles have been chilled they will stick together and not look as smooth and creamy, do not be fooled they are still delicious.

Before serving chilled noodles let them sit on counter for 15 - 30 minutes to let peanut butter soften. I buy my noodles in the ethnic section of the grocery store. They are much cheaper in an Asian market. This recipe has been made with natural peanut butter, do not use processed. I like Smucker's (natural) brand peanut butter. Ginger root is easier to grate when frozen. For my gluten free fans use the brown rice pasta. Enjoy!

Chicken Corn Soup

I live in a quaint small town called Jefferson. We have a beautiful view of the mountains and we are blessed to have a little over 4 acres with lots of wildlife. It was a perfect house to raise our two sons in. Our boys used to play in the creek that runs through our backyard. They would bring home crayfish and minnows from the creek and of course they would always want to keep them as pets. Bless their hearts they tried so many times, but I would send them packing to return them so that they would not die. The only prize catch that really shook me was when they brought the snake inside the house. They had the encyclopedia opened and were trying to figure out what type of snake it was. Snake-e-poo got the bums's rush rather quickly!  Another great thing about Jefferson is the local corn stand where people come from all around to buy the sweet white corn. That my Feasty Fans is what inspired me to post my Chicken Corn Soup this week. The sweet white corn with the little dumplings are simply delicious in this soup. Enjoy!

Chicken Corn Soup

• ½ cup chicken base
• 18 cups or 4½ qts water
• 1 Rotisserie chicken
• 1½ cup diced celery hearts
• 1½ cup diced sweet onion
• ¾  tsp. freshly ground black pepper
• 8 ears fresh sweet white corn or a 16 oz. bag frozen white corn
• 2 eggs
• 1 cup flour, all purpose
• ½  cup milk

In a large 8 qt soup pot add water and base. Mix well with a wire whisk breaking up base paste. Add chicken and bring to a boil. Lower heat and simmer covered for about 30 minutes. Meanwhile dice celery and onion, set aside. 

Remove chicken from pot and place on platter to cool. Strain broth through a wire mesh and return back to cleaned soup pot. Add celery, onion, and black pepper to broth in pot. Bring to a boil and cover and reduce heat to a simmer.

When chicken is cool enough to touch remove skin and discard. Pull chicken from bones and cut into bite size pieces. Add chicken to soup pot. Then cut away corn from cob and add to soup pot as well. 

In a medium bowl beat eggs until light in color. Beat in flour and milk until smooth. Drop batter into hot broth  (you may need to turn up heat) to make small ¼ to ½ inch round dumplings. Cook, stirring constantly for 2 to 5 minutes, until dumplings hold their shape and float to the surface. This soup is delicious, it is so much better with fresh corn. You may use 4 ½ qts. chicken broth instead of water and chicken base.

I keep a few rotisserie chicken in my freezer so I can make soup at a moments notice.

Lemon Lust Cupcakes with Lemon Cream Glaze

 I have a confession to make. As much as I love chocolate desserts, I love lemon desserts even more. Lemon lovers will unite for this sweet treaty and your sweet tooth will be singing up a sweet happy song. The sweetness of the cake and glaze compliments the tartness of the lemon curd. Once you try these you will be craving them. Addicted to Lemon Lust Cupcakes, now how cool is that?


Lemon Lust Cupcakes with Lemon Cream Glaze

• 1 box Duncan Hines White cake mix
• 3 egg whites
• 2 lemons
• 2 jars Lemon Curd, 12 oz.
• paper cupcake liners

Preheat oven to 350 degrees. Meanwhile zest and juice both lemons into a clear 2 cup measuring cup. It is much easier to juice the lemon if it is room temp. It is also helpful to place a small wire mesh over measuring cup to catch the seeds and pulp while juicing. Then add enough water to zest and juice mixture to make 1 1/3 cups. Set aside.

Follow cake mix directions only substituting water with prepared juice, zest and water mixture. Line cupcake pans with paper cupcake liners and fill about halfway with cake batter until it is evenly divided among the 24 liners.

Open jar of lemon curd and place about 1 Tbsp of lemon curd in the center of the cupcake batter. Place them immediately into preheated oven and bake for 20 minutes. Remove from oven and cool for 15 minutes, then remove from cupcake pans. Let cupcakes cool completely before glazing.


Lemon Cream Glaze

• 4 oz. unsalted butter, softened
• 1/4 cup lemon curd
• 4 oz, Cream Cheese (1/3 less fat), softened
• 1 1/4 cup 10x sugar

In a electric mixer add butter, cream cheese and lemon curd mix on medium speed until well blended. Lower mixer to low and slowly add 10x sugar. Once it is mixed turn mixer to high and beat for 5 minutes. Immediately spoon enough glaze over top of cupcake being careful not to add too much glaze since it is runny. Refrigerate until ready to serve.

Asian Meatballs

 I love Asian flavors and this one has a perfect balance of sweet and spicy. You may need to double or triple this recipe if you are having a large crowd. If you are a cry baby about spice then you can delete the hot chile sauce. I love spice myself but it's not for everyone. Also I thought these would taste good over some Asian noodles. Yummy appetizer or a dinner, it's your choice.


Asian Meatballs

• 20.8 oz. pkg. Shady Brook Farms ground turkey, 93% lean
• 2 tsp. minced garlic from jar
• 2 tsp. freshly grated ginger root
• 1/2 tsp. salt
• 2 green onions sliced thin, green tops too
• 1/8 cup  cilantro freshly chopped 
• 3 Tbsp. Kikoman teriyaki sauce
• 2 Tbsp. Tuong ot Sriracha hot chili sauce
• 1 8 oz. can crushed pineapple, undrained
• 2/3 cup hoisen sauce
• 1/4 cup rice vinegar
• 1 tsp. sesame oil
• 1 Tbsp. soy sauce

Preheat oven to 350 degrees. Then mix together the first seven ingredients. Roll into mini, about 1 1/4 inch, meatballs. Place meatballs on an oil sprayed cookie sheet with sides. when all meatballs are done place in oven and bake for 20-25 minutes or until no longer pink in center.

While meatballs are baking mix together the remaining six ingredients in a large saucepan over low heat and cook on low stirring occasionally until meatballs are cooked, do not boil. When meatballs are cooked toss into the sauce making sure they are coated well and serve immediately. You may transfer them to a crockpot on low or a chafing dish. 

You may make this in advance if you wish. It will make about 3 dozen meatballs. Also I like to store my ginger root in the freezer, it makes it easier to grate and it lasts longer.

Amish Macaroni Salad

This recipe is by far one of the best out there for mac salad. It was a favorite of my Mom's and she used to ask me to make this for her.  RIP Mom. My Mom was a great cook so whenever she asked me to make her something, it was an honor. I also credit my Mom for my love of cooking. Every time I make this someone always asks me for the recipe. You know why, it's because it is so darn good. The sweetness of the dressing and the perfect blend of crunchy veggies will draw you in, big time. It's like a song for your taste buds, sweet and smooth. So let those taste buds start to sing.

Amish Macaroni Salad

Cooked Salad Dressing:

• 3 eggs, beaten
• 1 1/2 cup sugar or Splenda*
• 1/2 tsp. salt
• 1 Tbsp. prepared yellow mustard
• 1/2 cup cider vinegar
• 4 Tbsp butter

In a medium size saucepan over medium heat melt the butter. Add mustard, vinegar, salt, sugar OR Splenda and eggs. You will need a small wire whisk to mix well and stir constantly. If you cook over too high of heat you will get golden brown chips in there. I've done that before and rescued it by lowering the heat and then strained through a wire mesh to remove caramelized chips.  Boil until it thickens, remove from heat and cool. Chill covered in fridge for now

• 1 box Ronzoni Smart taste elbow macaroni, 14.5 oz.*
• 1/2 cup diced celery
• 1/2 cup diced sweet onion
• 1 small green bell pepper, diced
• 1 large carrot, shredded
• 2 cups Hellman's light or Fit & Active light mayonnaise (Aldi brand)*

Follow cooking directions on box, except cook the  macaroni for 12 minutes, I like to overcook the noodles to make them tender. 

Mix the Mayonnaise together with the cooked salad dressing until mixed well.  In a large bowl mix together Macaroni, onion, celery, pepper now add the mayonnaise mixture. Chill overnight in a large sealed container.

*I have cut back on calories and fat by using low fat mayo, high fiber pasta and Splenda instead of sugar. It still gets rave reviews every time.

Tomato Watermelon Salad

Tomato and watermelon may seem like an unlikely combo but I am here to tell you that it works. The two textures and flavors really compliment one another. This is the time of year when we are looking for a cool refreshing salad and this one steps up to the plate. Another bonus is that it's quick and easy to make too. Chill out and enjoy!

Tomato and Watermelon Salad

• 2 pints grape tomatoes, cut in half
• 6 cups cubed watermelon
• 1 small red onion, quartered and sliced thin
• ¼ cup olive oil
• ½ cup white balsamic vinegar
• 1 Tbsp. sugar
• ½ tsp. Fleur de Sel salt

Wash tomatoes then slice in half and add to a large mixing bowl. Cube up watermelon, slice onion and add to tomatoes. In a measuring cup mix together oil, vinegar, sugar and salt then mix well with a small wire whisk. Pour over top of tomato mixture and stir well. Cover and chill for several hours or overnight. Enjoy!

Bruschetta Chicken Sandwich

I found this lovely sandwich at the Red Robin Restaurants and quickly became addicted to it. I love those big fat french fries that they serve with the sandwich too, but my waistline does not. So since I have zero will power when those fries are in front of me, I thought maybe I should try to make this one at home. Well I'm happy to say I nailed it on the first try! I just love when that happens. I made it a little healthier by using lower fat cheese and mayo. My mouth is watering just thinking about how good this sandwich is. So maybe you too will become a Bruschetta Chicken Sandwich addict like me. Get your fix here.

Bruschetta Chicken Sandwich

• 4 boneless skinless chicken breasts
• 4 Ciabatta rolls
• 4 slices provolone cheese
• 2 roma tomatoes, diced
• ½ small red onion, diced
• fresh basil, chopped
• ½ cup, plus 5 Tbsp. mayonnaisse
• 1 Tbsp. Balsamic vinegar
• 1 pkg. Knorr Pesto Sauce mix 
• 1 large garlic clove, peeled

The night before or early in the day mix together the Pesto sauce mix with ½ cup of the mayo. Mix together well with a whisk and cover, then refrigerate. Do the same with the 1 Tbsp. of the Balsamic vinegar and 5 Tbsp. of Mayonaisse but place Balsamic mayo into a small ziploc bag and refrigerate. This will make your Pesto Mayonaisse and Balsamic Mayonaisse.

I like to cook our chicken on our gas grill for about 7 minutes on each side over a high heat or until no longer pink in center.  You may also bake in oven for 350 degrees for about 30 minutes or until no longer pink in center. The last minute or two add a provolone slice and let it melt over chicken.

Meanwhile, while chicken is cooking, make the tomato garnish. Add to a small bowl the chopped romas, diced red onion and freshly chopped basil to taste.

About the last 3-4 minutes of grilling the chicken is when you will want to toast the inside of the rolls for about 3-4 minutes. If you are cooking inside broil for about 4 minutes when chicken is done baking. When rolls are toasted remove from and rub garlic back and forth into toasted sides of roll to add garlic flavor.

Prepare sandwiches by spreading Pesto mayo on the toasted sides of the rolls, then add chicken breast. Cut a small corner off of the ziploc bag and squeeze the balsamic mayo back and forth over top in a zig zag motion. Evenly divide the tomato mixture over the top of the other half of the roll and serve open faced.

I used Sargento's reduced fat cheese slices and Hellman's light mayonaisse.

Gorgonzola Pear Salad with Pomegranate Dressing

To prepare pears wash well and then core them with a apple corer, leaving the skin on. After coring pears push Gorgonzola cheese into center of pear, packing it in tightly. Wrap pears in plastic wrap and chill for a few hours or you may serve them immediately. Wash Bibb lettuce or spring mix for salad greens and place on a chilled salad platter. When ready to serve slice pears into thin circles and place on top of salad. Sprinkle top of salad with Craisins and drizzle on dressing. If you would like an extra crunch add some walnuts too.

Dressing:

• 1/3 cup Pomegranate Balsamic Vinegar
• 1/4 cup Olive Oil
• 1-2 Tbsp. honey

Salad:

• Boston Bibb lettuce or Spring mix salad
• 1 pear, serves 2
• Crumbled Gorgonzola cheese
• Craisins
• Walnuts, optional

If you do not want to take the time to stuff the pears you may just add pear slices and crumbled Gorgonzola on top of the salad instead. Enjoy, and stay cool!

Beer Bread

Whoever said that beer is just for drinking should know that you can have your beer and eat it too. This is by far the easiest homemade bread that anyone can make. My goodness only 3 ingredients, how cool is that. You can pick what type of beer that you would like to use. The heartier the beer the stronger the taste will be. I made it with a bottle of New Castle Brown Ale and it really had a nice hearty flavor to it. I also made it with a bottle of Miller and it had a milder beer flavor. There are so many variety of beers out there be brave and try one. I want to try a Jalapeno Pepper Ale next. Beer Bread for You!

Beer Bread

• 3 cups self rising flour
• 1/2 cup sugar
• 12 oz. beer, must be warm

Preheat oven to 350 degrees. Mix together all 3 ingredients and bake in a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan at 350 degrees for 1 hour. Cool in pan for 10 minutes then invert slice and serve while it's still warm.

I want to credit this recipe to the Valley Elementary Fundraiser cookbook that I volunteered to publish back in the 1989-90 school year.

Taco Seasoning Mix

Well, I don't know about you, but I find that packaged taco seasoning is simply awful. It's way too salty, and not spicy enough. It is so simple to throw together a few spices to make your own, and this recipe blows away the prepackaged stuff. You can control the salt and spice amount as well. Also I have found that you can get away with 99% lean ground turkey with this recipe. Top with your favorite taco toppings and everyone will be impressed. Or you may choose to make a Taco Salad with it. How cool is that? 

Taco Seasoning Mix

• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. garlic powder
• ½-1 tsp. ground chipotle powder
• ½ tsp. cumin
• ½ tsp. salt
• ¼ cup ketchup
• ¾ cup water
• 1.3 lb. ground turkey or ground beef

In a small bowl mix together first 7 ingredients. In a 2 cup measuring cup put ketchup, water and spice powders. Whisk together and set aside.

Brown ground beef or ground turkey in skillet. When meat is no longer pink and is cooked through, drain off fat. Place back onto stovetop. Add spice mixture to meat, stirring well until all meat is coated. Bring to a boil, then lower heat to a simmer and cook uncovered for 5 minutes. Serve with soft or hard taco shells of your choice.

I find that the store-bought seasoning packs are not seasoned enough and they are too salty. This tastes better and is much cheaper, too. I always use 1 tsp. of chipotle powder, we like it on the spicy side.

Scalloped Potatoes Au Gratin

I just love potatoes, and I think they get a bad rap. This fascinating little tuber is actually quite nutritious, containing more potassium than a banana. It's surprisingly high in vitamin C. Boiled, or baked with the skin on will provide a multitude of nutrients, plus healthy dietary fiber (although most of the other vitamins and minerals are in the potato flesh itself). That is why I always leave the skin on. So here you go you can have your potatoes and eat them too. Healthy can taste good!

Scalloped Potatoes Au Gratin

• Yukon gold potatoes skins on and sliced thin, about 4 cups
• 1 medium sweet vidalia onion sliced thin
• 2 cups fat free milk
• 4 Tbsp. all purpose flour
• 4 Tbsp. Smart Balance margarine
• 2 tsp. salt
• ¼ tsp. freshly ground black pepper
• ½ tsp. cayenne pepper, optional
• ½ tsp. garlic powder, optional
• 1 cup reduced fat grated Sargento Cheddar cheese

Wash potatoes well and then slice very thin. I like to use my mandoline slicer for the potatoes and the onion. Then peel and slice the onion too. Set aside and melt margarine in a small pot over medium heat and as soon as margarine is melted whisk in flour then add milk and whisk together well stirring occasionally. Add salt, pepper and optional seasonings at this point. As soon as mixture heats up and thickens slighty remove from heat. Spray a 2 ½ quart Corning bakeware dish with pam spray. Layer potatoes and some onion alternately until all is in the dish making sure that potatoes are on the top layer at the end. Pour milk mixture over top of  potatoes and onion then cover with lid and bake at 350 degrees for 1 hour. Then remove lid and add cheese and bake an additional 30 minutes uncovered, for a total bake time of 1 ½ hours.

The yellow meat potatoes have a more buttery flavor to them and really help make these tasty without a lot of added fat.

Creamed Chipped Beef (SOS)

This particular recipe is comfort food at its best. My son, Eric, and my Stud Muffin request this breakfast the most. The saltiness of the chipped beef with the rich creamy white sauce will make your fat cells sing. It's a toss up as to whether or not you want it served over biscuits or toast. Some like it for breakfast, but it works well for dinner too. Creamed Chipped Beef, or SOS, in the army lingo. Toast, or biscuits. Decisions, decisions. Either way, you will love it!

Creamed Chipped Beef

• 1 (4 oz.) package chipped beef
• ¼ cup unsalted butter
• ¼ cup flour
• 2 cups milk

Cut beef into bite size pieces and set aside.

In a Dutch oven pot melt butter over medium heat. Add flour and mix well with a wire whisk. Gradually add milk stirring constantly until mixture almost comes to a boil, add meat, reduce heat and stir together well, let simmer until thickened. Serve immediately over toast or biscuits.

My family loves this served with Pillsbury Grand's biscuits (reduced fat) 8 pk. If eating with biscuits start baking the biscuits first, then make the creamed chipped beef while biscuits are baking. Great for breakfast or dinner. This recipe will make your fat cells sing!!!

Paella

Paella, and the magical ingredient in this awesome dish is saffron. It has a wonderful flavor that you will not be able to duplicate. This is an easy dish to feed a large crowd and has a little bit of everything in there. So try this little oven baked twist instead of simmering in a large skillet. Enjoy!

Paella

• 1 lb. Shady Brook hot or sweet Italian sausage (cut in half)
• 4 cups long grain white rice
• 8-10 boneless skinless chicken halves
• 8 cups chicken broth or prepared chicken base
• 2 green bell peppers, cut into chunks
• 2 red bell peppers, cut into chunks
• ½ lb. fresh mushrooms, cut in half
• 2-3 packs saffron (3 grains) or ½ tsp
• 1 cup salsa
• 2 large onion cut into chunks
• 1 ½ lbs. andouille sausages, cut into 2-3 inch pieces
• 1 ½ dozen baby clams, cleaned
• 2 lbs. shrimp, large
• 2 lbs. mussels, cleaned

Brown hot turkey sausage, set aside. Meanwhile, in a very large roasting pan add rice, chicken, broth, green pepper, mushrooms, saffron, salsa and onion. Mix well. Add raw chicken and both types of sausages, layering evenly and covering with liquid. Cover with foil. Bake at 350° for 50 minutes.

Remove from oven, add clams on top. Cook 10 minutes more, covered.

Remove from oven again. Add shrimp and mussels. Cook covered for 10 more minutes or until clams and mussels have opened. Paella is ready when liquid is absorbed and rice is fully cooked. Enjoy!

This is a very easy dish to make and yummy! Great for a dinner crowd or you may cut recipe in half. This is a different twist on the traditional Paella, which is usually simmered on stove top.

Cucumber Dill Dip

I wanted to do a healthy dip this time around and I hit the jackpot on this one. This is fat free but it does not taste like it is. So if you like cucumber, you will love this refreshing dip. Also I wanted to keep it healthy with what I dipped into it as well. The pitas are yummy prepared this way too. So belly up and enjoy, your fat cells will think that they should be singing.

Cucumber & Dill Dip

• 2 large cucumbers
• ½ tsp. salt
• (2) 6 oz. containers of Greek plain non-fat yogurt
• (1) 16 oz. container of Sour Cream fat free
• ½ tsp. garlic powder w/ extra for sprinkling
• ¼ tsp. ground white pepper
• 1 Tbsp. Olive Oil, extra virgin
• 1 Tbsp. Aged White Wine Vinegar
• 2 Tbsp. fresh Dill, finely chopped
• 1 package whole wheat pitas, 6 count
• 1 can of Pam olive oil spray

Peel cucumbers and cut in half lengthwise, then scoop out seeds with a spoon and discard seeds. Cut cucumbers halves into chunks and whirl in a food processor with ½ tsp of salt. Place cucumber mash in wire mesh drain and drain for 1 hour. You need to do this step so that the dip is not to watery and the salt will help pull out the moisture.

When cucumber mash has been drained place in a large bowl and add: greek yogurt, sour cream, ½ tsp garlic powder, white pepper, olive oil, vinegar and fresh dill. Mix well then cover and chill for a few hours or overnight.

Meanwhile, preheat oven to 400 degrees. With a pizza cutter on a cutting board cut pitas in half, then cut each half into thirds. This will give you six triangles per pita. Repeat until all are cut. Line a large cookie sheet with aluminum foil (it makes clean up easier). Spread out pitas single file and spray with Pam olive oil spray then lightly sprinkle garlic powder on pitas. Bake at 400 degrees for about 10 minutes. Remove from oven and cool, you may serve them immediately with dip or store in a plastic bag for later.

Greek Orzo Salad

If you love to eat a Greek Salad you will be in love with this one. I just crave them from time to time. Well, you can have that wonderful flavor with this refreshing pasta salad. It is very easy to make and I like how refreshing and colorful it is. I always love a make ahead dish too. Mangia!

Greek Orzo Salad

• 1 ½ cups tri-color orzo, uncooked
• 1 cucumber, about 1 ½ cup prepared
• ½ cup sliced pepperoncinis
• 1/3 cup sundried tomatoes packed in oil
• 1 cup red onion sliced into slivers
• 4 oz. crumbled Feta cheese
• ½ cup Kalamata olives

Dressing

• 2/3 cup white balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tsp. dried oregano
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. garlic powder

Cook orzo pasta according to package instructions. Meanwhile peel cucumber and slice in half lengthwise, then with a tablespoon carve out seeds and discard. Then slice both halves into thin slices. Add cucumber and the following into a large bowl: slice onion, then cut sun dried tomatoes into slivers with kitchen scissors. You can buy the pepperoncinis already sliced in a jar or whole, slice them if you need to.

Mix the dressing ingredients together in a 2 cup measuring cup and whisk together well. Once orzo is cooked drain and run cool water over to cool it down and to stop cooking. Once orzo is drained well add into the large bowl and add the olives and feta, mix together well. Cover and chill for several hours or overnight.

I like to use fat free Feta, it's the only fat free cheese that I like.

Bogus Bang Bang Shrimp

I'll tell you I just love, love, love the Bang Bang Shrimp at Bonefish Grill. So, curious me, I had to try to figure out the recipe. Only one thing, I like mine a tad bit more spicier than what they make it. So here's my version. Now if you don't want want it spicier only add 1 Tbsp of the Sriracha and chili sauce, but I highly recommend 2 Tbsp. of each. You can find the Asian sauces in any store that has an extensive ethnic aisle. Yum Yum!!!

Bogus Bang Bang Shrimp!

• 1 lb. of fresh shrimp (36/40 ct) peeled and deveined
• ½ cup Hellman's light mayonnaise
• 1 - 2 Tbsp. Tuong ot Sriracha sauce
• 1 - 2 Tbsp. Sweet Chili sauce, by Maggi Taste of Asia
• 1 tsp. rice vinegar
• ½ cup corn starch
• 1 cup Panko bread crumbs
• Romaine, chopped
• green onions, sliced thin
• canola oil

In a large bowl mix together: mayonaisse, Sriracha, chili sauce and vinegar. Whisk together well and cover and refrigerate for later.

Peel and devein shrimp. Then place corn starch and panko bread crumbs on separate plates. Dip shrimp into corn starch lightly coating and tapping off excess. Then press shrimp down into panko bread crumbs and press them onto the top as well. You just want them randomly covered with the bread crumbs, not a thick coating. Lay on large platter as you coat and when all are done chill in refrigerator for at least 45 minutes. This will set the breading to the shrimp so that it will not fall off during cook time.

Heat oil over medium in a large nonstick skillet until you can smell the oil. If you are unsure if the oil is hot enough just drop in one crumb of panko, it's ready when it looks like it is bubbling away. Then add shrimp and cook for 4 minutes turning shrimp over halfway through. Remove with slotted spoon onto a paper lined platter to absorb excess oil. Then toss shrimp into the large bowl of prepared sauce and toss well until evenly coated. Serve in a small bowl piled high and garnish with green onion.

I recommend using 2 Tbsp of the Sriracha and chili sauce, if you're a baby about spice just cut it back to 1 Tbsp.

Turkey Meat Loaf

Meatloaf is a classic comfort food. I always make mine with mashed potatoes. My hubby has decided he likes meatloaf for breakfast, too. I heat it up in a nonstick skillet and he likes two fried eggs on top of it. As a special treat I will also make him potato cakes out of the leftover mashed potatoes. I'm telling you there is no stopping the man from the meatloaf. He will not rest until he has made "all gone." My favorite brand ground turkey is Shady Brook Farms.

Turkey Meat Loaf

• 1 ½ lbs. ground turkey (93% lean)
• 1 cup bread crumbs
• 1 small chopped onion, diced fine
• ½ (8 oz.) can tomato sauce
• 1 egg or ¼ cup egg beaters
• 1 ½ tsp. salt
• ¼ tsp. pepper

Sauce

• ½ cup water
• 2 Tbsp. brown sugar
• 1 Tbsp. mustard powder
• ½ (8 oz.) can tomato sauce
• 1 Tbsp. vinegar

Mix turkey, bread crumbs, onion, ½ can sauce, egg, salt and pepper. Shape into a loaf, place mix into a 10 x 13 inch Pyrex dish. In a small sauce pan, mix rest of sauce, brown sugar, mustard, vinegar and water. Heat and stir until mustard and sugar are mixed. Pour over meat and bake at 350° for 1 to 1 ½ hours. I always serve this with mashed potatoes and peas or green beans.

Leftovers make a great sandwich. You may eat it cold or slice and cook in nonstick skillet sprayed with cooking oil. Heat one side then flip over melt a slice of cheese on top. Serve on toasted bread with lettuce, tomato, and mayonnaise. Yummy!

Shrimp Creole

Our craving this week: Shrimp. Mmm! My Stud Muffin requested this recipe and I'm so glad he did because I enjoyed this one just as much a he did. He said, "You nailed it!" Shrimpies are one of my all time favorites. This one will warm you up all over. I want to warn you that it is spicy, so if you are cry baby about that then don't try it. No cry babies allowed in Cajun country. So Let the Feasty Begin!

I am proud to say that we will be celebrating our 31st wedding anniversary this coming Sunday. I have attached a pic of Gary, a.k.a. Stud Muffin, and I. Happy Anniversary Stud Muffin!

Shrimp Creole

• 2 lbs. 10/12 count wild caught shrimp
• 1 (15 oz.) can tomato sauce
• 1 cup water
• 1 (14.5 oz) can petite diced tomatoes
• 1/3 cup white wine (good enough to drink)
• 1 large sweet onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, chopped finely
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. butter or extra virgin olive oil
• 2 bay leaves
• ½ tsp. cayenne pepper
• ½ tsp. garlic powder
• ¼ tsp. black pepper
• ¼ tsp. white pepper
• ¼ tsp. thyme
• ¼ tsp. paprika
• 2 Tbsp. cornstarch
• 2 cups uncooked long grain brown or white rice, cooked according to package directions

The first thing you need to do is peel the shrimp, but do not throw away the shells because you will need them. Once the shrimp are peeled you need to devein them and cut into bite size pieces. Then place them in a covered bowl in refrigerator until ready to add to creole.

In a 2 qt. pot add the tomato sauce, 1 cup of water and the shrimp shells. Yes, the shrimp shells. Simmering this will make a delicious shrimp base. Bring to a boil then reduce heat to a simmer, cover and cook for one hour stirring occasionally.

Meanwhile in a 4 ½ qt. dutch oven pot add the remaining ingredients except for the corn starch. Bring ingredients to a boil, then reduce heat to a simmer and cover to cook for one hour as well. This is a perfect time to cook the rice.

Once the creole mixture has simmered you will need to take the tomato sauce, shells and water mixture and pour though a wire mesh strainer carefully pressing down with a large spoon on the shrimp shells to squeeze out as much juice as possible. Be careful not to let any shells fall into the creole sauce. Discard shells.

Cover and bring creole sauce back up to a good simmer again. Meanwhile mix 2 Tbsp. corn starch with 4 Tbsp. cold water making sure it is mixed well and there are no lumps. Add to simmering creole sauce and mix well, simmer for 5-10 minutes stirring occasionally. Once mixture is slightly thickened raise heat to medium and bring to a boil. Add shrimp at this time and cook for 10 minutes. Remove bay leaves and serve immediately over cooked rice.