Oven Roasted Rack of Lamb

3/4 cup of Italian bread crumbs
2 tablespoons minced garlic (from a jar)
2 tablespoons finely chopped fresh rosemary( I grow my own)
1 tsp of kosher salt
1/4 tsp black pepper
2 tablespoons extra virgin olive oil

1 rack of lamb
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
1 tablespoon honey mustard salad dressing
2 teaspoons Dijon mustard

Preheat oven to 450.

An iron skillet works best for this dish.

In a flat bowl, combine bread crumbs, garlic, rosemary and 1 teaspoon of salt and 1/4th teaspoon pepper. Toss in the 2 tablespoons of olive oil to moisten.

Next season the rack of lamb all over with the salt and pepper and 2 T of olive oil. Rub the seasonings in with the oil so both sides are covered. Sear the lamb for 2 minutes on both sides. Set aside for a few minutes to cool. Now brush the rack of lamb with the salad dressing and mustard coating. Roll the rack in the bread crumb mixture, you may need to help it a bit and pat it on with your hands. Cover the bones with foil so they will not burn.
Arrange the rack bone side down in the skillet. roast it in the preheated oven for 16 to 18 minutes depending on the degree of "wellness" you like. (cook longer if you like medium well)  Remove from oven and allow to sit for 8 minutes.
The meat should melt in your mouth, hope you love this too.

Low Carb (sugar free) Cole Slaw

2 bags of shredded coleslaw
2 cups of good mayonnaise
1/2 cup of cider vinegar
1/4 tsp salt
12 packs of equal

In a large bowl combine the mayonnaise cider vinegar salt and equal.
Mix this dressing well then toss in the shredded bags of coleslaw.
Mix well and put in a container and allow to be in the fridge several hours before serving.

This is just so good you will never believe there is no sugar.
But if you want to add sugar instead, it would be 2/3 cup sugar for this recipe.

No Chefs Allowed, Just Cooks: Black Eyed Pea Salsa

No Chefs Allowed, Just Cooks: Black Eyed Pea Salsa

classic

Pumpkin Butter (low sugar version)

4 cups of pumpkin (canned)
1/2 cup of Splenda Brown sugar blend      
3/4 cup of no sugar added apple juice
1 t vanilla
1 t cinnamon
1 t ground ginger
1 t nutmeg
1/8 t allspice

Place all in a food processor and blend well. Place in saucepan and simmer for 30 minutes until thickened, stirring frequently. Put in jars, or containers and keep in fridge. Use withing 2 weeks.

If you want to make the full sugar version, instead of 1/2 cup of the Splenda Blend for Brown Sugar, use 1 full cup of brown sugar.
This will be tasty on toast, biscuits, and I think it will go wonderful with pork chops, and chicken as well.

Recipe adapted from Fat Girl in a Skinny Body  

Pecan Pumpkin Tart (Low Carb Version)

Crust: 1 1/2 c pecans
             2 T white Splenda
             2 T soy flour
             1 egg white
Crust prep: Preheat oven to 375 degrees. In your food processor put the pecans and Splenda and process until very fine. Then add the egg white and blend about 10 seconds more. Press in a tart pan, up the sides evenly. Blind bake 15 minutes. Remove from oven.


Filling:
            2 C canned pumpkin
            1 C heavy whipping cream
            2 whole eggs
            1/4 cup packed Splenda brown sugar blend
            1 1/2 ground cinnamon
            1 tsp ground ginger
            1/4 t allspice
            1/2 t salt
Filling prep: Beat pumpkin, cream, eggs, brown sugar blend, spices and salt until well blended. Pour into the prepared crust and bake for 40 minutes. Remove from oven and cool before serving. 
11 net carbs, 
NOTE: Because I could not find "brown sugar substitute", and had to use the brown sugar blend I decreased the amount to 1/4th cup. If you find the brown sugar substitute the amount is 1/2 cup.  And the carb count will come down to 6.5 nets carbs per serving.
This can also be made with regular sugar, 2T of white sugar for the crust, and 1/2 cup regular brown sugar for the filling.
*8 servings
This tart is amazingly delicious! Top with whipped cream and it's perfect. I swear you can not tell there is Splenda in this. I will make this for Thanksgiving along with traditional Pumpkin Pie for those in the family who don't eat nuts.  

ITALIAN STYLE CHICKEN STICKS

1 cup Italian seasoned bread crumbs
1/2 grated Parmesan
1 1/2 t dried thyme
1 1/2 t dried basil
1 1/2 t dried oregano
1/2 t salt
1/4 t garlic powder
Pinch of ground red pepper
8 boneless skinless chicken breast halves,
cut into 1/2 inch strips
1/2 cup melted butter (1 stick)
Marinara sauce or honey mustard for dipping


Preheat the oven to 400 degrees. In a pie plate , combine the breadcrumbs, cheese and all the dried herbs, salt, red pepper.
Dip the chicken strips in the melted butter, then dredge them in the breadcrumb mixture. Place the chicken strips in a single layer on a lightly sprayed baking sheet.( I use non-stick Reynolds wrap)
Bake for 20 minutes or until the chicken is cooked through. Serve the Chicken sticks hot with marinara sauce for dipping, or use your favorite honey mustard.  Enjoy...Kids love this.  And it's a perfect finger food when the friends come over to watch the game.

No Crust Pumpkin Cheesecake

2 Lb's of Cream Cheese (4 8oz packages) at room temp.
2 large eggs beaten
1 cup Sour cream
1 t vanilla
1 cup Splenda
2 t pumpkin pie spice
1 t cinnamon
1/4 t ground cloves
1/4 t nutmeg
1 1/4 cup canned pumpkin (organic)

This is so simple. And with out the crust, it takes only minutes to prepare.
 Pre-heat oven to 450

In a large mixing bowl place beaten eggs, then add all of the remaining ingredients. With electric mixer on high, beat until smooth.

In an oil sprayed spring-form pan, put the mixture, smooth it out evenly.
Bake for 10 minutes at the 450 temp, then reduce the temp to 200 degrees and bake for 50 minutes.
Once the timer goes off turn the oven off, and prop open a little and leave it alone for 3 hours.
Then carefully remove from the oven and chill before serving. Top with whipped cream (no carb)

This is a rich treat with the taste of the season.
***YOU CAN ALWAYS USE SUGAR!

* NOTE, if you divide into 12 servings, it will be approximately  8 carbs a serving.

Low Carb Cheesecake

1 6OZ Bag of whole almonds
1 stick of butter
1 Cup of Splenda > divided (use 2 T for crust)
1/4 t cinnamon
1 t cornstarch
2 LBs of Cream Cheese
2 Large eggs
1 t vanilla
1 C Sour Cream

Preheat oven to 450 degrees. In a food processor place the Almonds, 2 T of Splenda . Process until very finely ground, then add the melted butter. Process to mix well. Put the almond mixture in a spring form pan and evenly smooth bottom and up the sides a little. Bake in the preheated oven for about 6-8 minutes. Check after 6 minutes to insure it is not burning around edges.
Next in a clean Processor  or with mixer and bowl, add remaining ingredients, mix until smooth. Pour into the prepared and cooled spring-form pan. Bake for 10 minutes at the 450 for 10 minutes, then reduce temp to 200 and bake for 45 minutes. Turn off oven an allow to cool with the door open slightly for 3 hours. Chill.

There are 58 net carbs in the entire cake. 12 servings.  About 5 carbs per serving  ***YOU CAN ALWAYS USE SUGAR IF YOU ARE NOT LOOKING FOR THE LOW CARB VERSION***

Crock Pot Eye Roast

1 5-6 lb Eye Roast
1 large onion rough chopped
5-6 carrots, rough chopped
3 15 oz size cans of whole potatoes
1 can of beef gravy
Montreal steak seasoning

Early in the day:
Place roast in the crock pot, fat side down. Sprinkle the top with the Montreal Steak Seasoning. Pour the can of gravy over the top of the roast.
Spread the onions, carrots and potatoes along the sides of the roast and add 1/4th cup of water.
Turn the Crock pot on low, and let it cook 9 hours.

Note: By pouring the gravy over the roast, it helps to keep it moist on the top. I like to have this assembled by 8am and the crock pot on. This is especially perfect for Sunday.There are left- overs for Monday night, which means no cooking after work. Switch it up and make Hot Roast Beef Sandwiches with left-overs.     

Chicken Salad

6 large skinless boneless chicken breasts

1/2 medium onion

4 stalks of celery

2 cups of water

6 fresh sage leaves

1 t garlic powder

1 t dill (dried)

1 t celery seed

1 t salt

1/2 t pepper

1 t onion powder

1 C of mayonnaise

1 t of dried minced onion

1 T of the broth that the chicken cooked in

salt and pepper to taste. 

In a large skillet put the water and the next 7 ingredients .  B ring to a boil. Cut the chicken into chunks and add to the skillet,cook until done. Remove chicken to a bowl, but cover so it doesnt dry out while cooling.

In a food processer process the fresh onion and celery, and remove to your mixing bowl. Next process the chicken to the point that you like it. (big chunks, or small chunks)

Add the chicken to the celery and onion, mix with a fork. Add the dried onion and then the mayonnaise. Next add the 1T of the broth. Add salt and pepper to taste. 

 Mix well and refridgerate at least 2 hours to allow flavors to mingle.

As a variation, you can leave out the salt and use a rounded teaspoon ( or more) of Old Bay to make it a Chesapeake Chicken Salad.

 



CARAMEL CORN

It's time for the State Fair. And one of my favorite treats is the Caramel Corn. So I thought it would be fun to have it at home any time. But it's addictive, once you start eating it, it's so hard to stop!  Enjoy!

2 Cups brown sugar
2 sticks of margarine
1/2 Cup corn syrup
1 t. salt
1 t. baking soda
15 Cups of popped corn

Boil the first 4 ingredients together for 5 minutes. Remove from heat and add 1 t. baking soda. Mix quickly. Pour hot mixture over the popped corn in a large stainless steel mixing bowl. Mix well and bake at 200 degrees for 1 hour, stirring every 15 minutes. When cool, store in airtight container.
(if you do not have a large stainless steel mixing bowl, you can use a large ceramic bowl but use a butter spray to help keep the popcorn from sticking)

GNOCCHI VERDI

2 packages frozen spinach (10 oz boxes)
1 Cup Ricotta Cheese
2 large eggs
2/3 cup grated Parmesan cheese
1 cup plus 3 T all-purpose flour
1/2 t salt
1/8 t pepper
1/8 t ground nutmeg
Boiling salted water
3 T butter
Cook spinach according to package directions. Drain well;let cool. Squeeze spinach very dry. Chop spinach very fine; place in medium bowl. Stir in ricotta cheese. Add eggs; mix well. Add 1/3 cup of the Parmesan cheese, 3 tablespoons of the flour, the salt , pepper and nutmeg; stir to mix very well. Refrigerate covered 1 hour.
Spread remaining 1 cup flour in a shallow baking pan. Press a heaping tablespoon of spinach mixture between spoon and hand to form an oval gnocchi; place on flour. Repeat until all spinach mixture is used.
Roll gnocchi lightly and gently in flour to coat; discard excess flour. Slip 8-12 gnocchi into the large kettle of boiling salted water; reduce heat to medium.  Cook uncovered until gnocchi are slightly puffed and medium- firm to the touch, about 5 minutes. Remove gnocchi with slotted spoon to paper towel-lined plate; then transfer immediately to greased broil proof shallow baking dish. Reheat water to boiling.  Continue cooking and draining gnocchi in batches until all have been cooked. Arrange gnocchi so that they are in a single layer in the baking dish.
Heat broiler.  Melt butter in a small saucepan. Spoon butter over gnocchi; sprinkle with the remaining Parmesan cheese. Broil gnocchi, 5 inches from heat source, until cheese topping is light brown, 2-3 minutes. Serve at once.

I know this is a bit time consuming, but well worth it.

SALMON, FETTUCCINE & CABBAGE

1 (9-ounce) package of  fresh fettuccine
salt for pasta water
(you can use boxed,just adjust the cooking time)
1/4 cup plus 2 T seasoned rice wine vinegar
2 T vegetable oil
1/2 small head of cabbage shredded (yield 7 cups)
1 cup finely shredded fennel
1T butter or margarine
1 t of house seasoning
1 can (15 oz) salmon, drained, flaked, bones removed
Salt and pepper to taste

Cook fettuccine in lightly boiling water according to package directions. drain
Heat vinegar and oil in large skillet over medium heat. Add cabbage and fennel house seasoning and butter (or margarine); cook until crisp tender, stirring occasionally.
Add fettuccine; toss lightly to coat. Add Salmon; mix gently.
Heat thoroughly, stirring occasionally. Season with salt and pepper to taste. 

I love fennel, and cabbage. together with the salmon it makes such a nice light pasta dish.  
This is a "Mom" tested dish. I made it and took some over to my mother along with a few other dishes, and the one she raved about was this one.  Hope you try it and enjoy as well.

CHICKEN WITH MUSHROOM SAUCE

MUSHROOM SAUCE:
3 T butter or margarine
8 oz. fresh organic mushrooms, sliced thin
3 T all-purpose flour
1 1/2 cups chicken broth
1 T minced chives
1 T minced parsley
1 t Dijon mustard
1/2 t salt
1/8 t freshly ground pepper
1/2 cup sour cream

CHICKEN:

1 T vegetable oil
4 boneless skinless chicken breast halves
4 slices ham
4 slices Monterey Jack cheese
2 English muffins, split and toasted
1/2 red bell pepper  , cut into thin strips

For mushroom sauce, melt butter in a medium saucepan over medium heat. Add mushrooms; cook until tender. Remove with a slotted spoon; set aside. Stir flour into pan, cook until bubbly. Slowly whisk in broth.
Add mushrooms, chives, parsley, mustard, salt and pepper. Cook, stirring constantly, until thickened. Stir in sour cream; heat until hot.
DO NOT BOIL. Keep warm on very low heat.
For Chicken, heat oil in large skillet over medium heat. Add chicken, cook, turning occasionally about 8 minutes or until chicken is browned and no longer pink in center.
Reduce heat to low; place ham, then cheese on chicken. Cover and cook 1 to 2 minutes or just until cheese melts. Place chicken on English muffins. Spoon over chicken and top with pepper strips.
4 servings.

No Chefs Allowed, Just Cooks: CHOCOLATE WAFFLES

No Chefs Allowed, Just Cooks: CHOCOLATE WAFFLES: "2 Cups all-purpose flour 1/4 cup unsweetened cocoa powder 2T sugar 1 T baking powder 1/2 t salt 2 Cups whole milk(2% is ok) 2 eggs , b..."

classic

CHOCOLATE WAFFLES

2 Cups all-purpose flour
1/4 cup unsweetened cocoa powder
2T sugar
1 T baking powder
1/2 t salt
2 Cups whole milk(2% is ok)
2 eggs , beaten
1/4 cup vegetable oil
1 t vanilla extract

Preheat waffle iron; grease lightly
Sift flour, cocoa, sugar, baking powder and salt into large bowl.
Combine milk, eggs, oil and vanilla in a small bowl. Stir liquid ingredients into dry ingredients until moistened.
For each waffle, pour about 3/4 cup batter into waffle iron. ( more if you have a big waffle iron , mine makes 4 waffles at a time, you will have to judge)
Close lid and bake until steaming stops. Serve with  a fruit syrup, like raspberry, or orange. 

****Now for a little thinking out of the box:  Imagine putting a nice big scoop of vanilla ice-cream inbetween 2 of these waffles for a nice treat! 

CREAMY CHICKEN AND NOODLE SOUP

We love love love this soup. It is different from your every day Chicken Noodle Soup.

13 cups chicken broth divided
1/4 cup dry vermouth
1/4 cup butter or margarine
1 cup heavy cream
1/4 cup very finely sliced celery
1/4 cup very finely minced onion
1 pkg (12 oz) dry egg noodles
1 1/2 cups water
3/4 cups all purpose flour
3 cups diced cooked chicken (breast)
salt and pepper to taste
1/4 cup finely chopped fresh parsley

Combine 1 cup broth, vermouth and butter in a small sauce pan. Bring to a boil and cook until liquid has reduced to 1/4th cup and has a syrupy consistency. Stir in cream and set aside.

Bring remaining broth to a boil in a Dutch Oven and add the celery and onion, cover and simmer 10 minutes. Bring back up to a boil and add noodles and cook until just tender. Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil for 2 minutes, stirring constantly. Stir in reserved cream mixture, add chicken. Season to taste with salt and pepper. Heat to serving temp. Do not boil. Sprinkle with parsley. Garnish as desired. ( freezes well)   

SAUSAGE GRAVY

1/4 lb spicy bulk sausage
1/4 cup all -purpose flour
2 cups whole milk
1/2 t. salt
1/4 t fresh ground pepper

Cook sausage in a medium saucepan over medium heat until browned, stirring to crumble.
Drain off fat except about 2 Tablespoons. Stir in flour . Cook stirring constantly until thickened and bubbly.
Gradually and slowly add the milk, salt and pepper. Cook, stirring constantly until thick and bubbly, about 5 minutes.
Serve over hot biscuits for a Southern style breakfast.
( look out Bob Evans)

BOWTIE PASTA SALAD

1 16 oz  Box of Bowtie Pasta
2 spring onions finely chopped
1 small carton of  grape tomatoes cut in half ( or 2 Cups of chopped fresh tomatoes if grape tomatoes are not available) 
1 fresh green pepper chopped
1 6 oz package of feta cheese crumbled
1 C of sliced black and green olives (if desired)
2 T fresh parsley chopped 
1/2 t freshly grated black pepper
salt to taste
1 large bottle of  greek salad dressing
( or italian dressing with cheese)

Cook and drain the pasta. In a large bowl place the pasta and all ingredents except the dressign. Toss gently to mix, then add the dressing as you like.( I usually save a little of the dressing to add just before serving because the pasta will soak up some of it.) Refridgerate for at least 2 hours before serving.

Note: Try not to be too heavy handed with the dressing, add then taste. 
This is a very versitile salad, you can add other veggies if you like, but it's a lite salad, no heavy mayo.

Enjoy!
                               

Marinated Maryland Tomatoes

During the summer as we were growing up, Mom would often serve tomatoes as our veggie. She would slice them into wedges. We just sprinkled a little salt on them and munch them down. Oh they were so good .
Here is a little new rendition of that idea.

Dressing:                               
3 T chopped fresh parsley
1 T of sugar
1 1/2 t garlic powder
1 1/2 t seasoned salt
1/2  t pepper
3/4 t dried oregano
3/4 cup olive oil
1/2 c up red wine vinegar

4-6 large tomatoes, cored, each  cut into six wedges.
Place all the ingredients for the dressing in a bowl and whisk  to combine. Place the tomatoes in a zip lock bag and pour the dressing  over the tomatoes. Marinate for 4-5 hours or over night in the fridge. Bring to almost  room temp before serving. 

Broiled Tilapia with Parmesan Butter

1/2 Cup Parmesan Cheese
1/4 Cup softened Butter
3 T mayonnaise
2 T lime juice

1/4 t dried basil                                                             
1/4 t ground black pepper
1/4 t onion powder
1/8 t celery seed
1/8 t salt
2 lbs of Tilapia Fillets              

Preheat oven broiler. Grease a broiling pan or use non stick foil to line a baking sheet.
In a small bowl, mix all ingredients except the fish.
Put this aside.
Now arrange the fish on the baking sheet. Broil a few inches from the heat for 2-3 minutes, flip and broil 2-3 minutes more. Remove from oven and cover the fish with the Parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to over cook the fish.

Pantry Pasta

The name, Pantry Pasta came to mind because I work at one of our satellite offices on Wednesdays. It's a long drive home. And by the time I get home the last thing I want to do is cook a big meal. I'd much rather have a nice big glass of my favorite wine, and a bag of popcorn. ..............OK, getting past that , I have a husband who likes a nice meal in the evening. So my wine and popcorn takes a back seat, and I have to cook something nice.
Humm, going through the pantry, and freezer, I pull out 5-6 thin boneless skinless chicken breasts, and thaw them out. Then a can of cut tomatoes, and a jar of pesto sauce.
Here goes, I'm winging it now............

5-6 Skinless boneless Chicken breasts thawed
1 can of petite chopped tomatoes
1 T of jarred minced garlic
1/4 cup red wine ( no not for drinking silly)
1 jar of pesto sauce
1 box of pasta, tonight I used Mini Farfaalle ( cooked)
1/2 cup shredded Parmesan cheese
1/2 cup cheddar cheese, (that's what I had on hand)

Cut chicken into cubes and saute in olive oil and garlic,( don't over cook, you will be cooking it longer with the additions)
Add the tomatoes and wine and half the jar of pesto, let simmer on a low heat while the pasta is cooking .
Once pasta is done, drain and add to chicken, then add the cheeses and a heaping tablespoon of the pesto sauce. Toss until all pasta is coated, then add the cheese's toss and serve on a plate with a piece of crusty bread and a big glass of red wine.
My husband said it was really good! ( and he says he does not like basil, lol silly man) And for a quick weeknight meal, it was pretty good. It's very full of flavors, the pesto really makes it.   
We had left over Summer Orange Cake from the weekend, and it was a perfect dessert tonight.

*******Best part is there are left overs, so there is lunch for both of us tomorrow! ***********

CODDIES

Now that you've seen this picture. It I am sure if you are from Baltimore and you were born in the 50's-60's, you remember these wonderful " Cohen's Coddies. My father used to take my sister and I to this Pharmacy "fountain" counter every Saturday, and we got our "Coddies". They were kept on the counter under glass. And served just as you see them in the picture at room temp.  Oh my what memories!
This recipe is as close as I can find. I am told by my son that there are places in Baltimore that sell "coddies". Lexington Market, and Sip & Bite in Fells Point. 
Here goes...
1/4 lb salt cod or 1 T cod paste, or 1 T fish flakes
1 1/4 lb potatoes
2 T milk
1/4 C crushed crackers
2 eggs
1/2 t pepper
Vegetable oil for frying
Saltines and mustard

If you are using salt cod, soak the fish for 24 hours in a bowl of water. Change the water every 6-8 hours.Cover the fish with water in a pan and simmer for 10-15  minutes. Drain and break with fork. cool. Peel and dice and boil potatoes until cooked. Drain, mash with 2 T milk and cool. In a large bowl combine salt cod (or cod fish paste, or fish flakes), potatoes, crackers, eggs and black pepper and make into thin palm sized balls.
Flatten slightly and cook in a pan filled with 1 inch of oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on  a saltine cracker with mustard,and top with a cracker. Serve warm or at room temp. 

***now I know I've said I try each recipe first before sharing, but this one is for all to give a try. I have not tried it yet, but will as soon as I can find Salt Cod. If you do try it , let me know how you like it.***

FUNNEL CAKES

Summertime and Community Carnivals sprout up all over the State. Lots of family fun, rides, exhibits, and food. One of the foods they all have in common is Funnel Cakes. A wonderful warm sugary finger cake good for all by yourself, or for sharing.                                                                                                                                   
2 2/3 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups milk
1/2 teaspoon vanilla
Peanut oil for frying
Confectioners sugar for dusting

In a large bowl combine the flour, sugar, baking powder and salt. In another bowl beat the eggs, milk and vanilla. Add to the dry ingredients and stir just til blended.
Heat 1 inch of oil in a cast iron skillet. Using a measuring cup or funnel, pour 1/2 cup of the batter into the hot oil drizzleing the batter into the oil. Cook until golden brown, turn and cook the other side. Drain on paper towels and sprinkle with confectioners sugar.

The picture in this recipe is one of Gwynn Oak Park back in the day.It was famous for it's wooden roller coaster . Our parents took us there almost every Saturday night in the summers when we were kids.

MOTHER'S NOODLE KUGEL

When we were kids, my mother used to make what she called " Noodle Kugel". Although it is traditionally served in the Jewish home as a side dish, mom used to serve it as a main dish. I am sure her recipe is altered from the traditional style, but none the less it was a favorite dish of mine and my sister's. 

12 oz pkg of extra wide dried egg noodles
3 T butter, melted, plus 1 T for topping
8 oz sour cream
small container of cottage cheese
3 eggs beaten
salt and pepper to taste

Cook and drain the egg noodles. Put them in a bowl and drizzle the butter over the noodles.
In another bowl mix together the sour cream, cottage cheese and eggs.( and a little salt and pepper)
In a greased round casserole dish, place a layer of noodles, then a layer of the cheese mixture( you can not spread it, so it's more dropping dollops ), continue , ending with a layer of noodles. Drizzle the last tablespoon of butter over the top of the noodles and place in a 350 degree oven for 35 minutes with the lid on( use foil if no lid is available), then 10 minutes with the lid off, which allows the top to crisp up and turn a golden brown.

This is one of those dishes that could get lost as time goes by. I'm so happy to have found enough of my mother's version to keep it from being lost.

Summer Sweet Orange Cake

1 package of yellow cake mix
1 cup orange juice
3 eggs
1/3 cup water
1/3 cup canola oil

Frosting:
1 8oz package of cream cheese, softened
1/4 cup butter, softened
1 T orange marmalade
3 cups of confectioner's sugar

In a large bowl, combine the cake mix, orange juice, eggs, water and oil. Beat on low for 30 seconds. Then beat on medium for 2 minutes, scrapping sides of bowl. Pour in a greased 13 x 9 x 2 inch baking pan.

Bake at 350 for 30-35 minutes, or until toothpick test proves done. Cool on wire rack.
For frosting, in a small bowl, beat the cream cheese and butter until smooth, beat in orange marmalade and confectioner's sugar. Spread over cake. Store in the fridge.

Baked Mahi Mahi with Pineapple Chutney

4 nice size Mahi Mahi fillet's
1 fresh pineapple
4 slices of frozen mango (thawed)
1 can Mandarin orange segments
1/2 cup chopped green and red peppers
Hot red pepper flakes (if desired)
1/2 cup ginger soy marinade (bottled)

In an oven proof dish or cast iron skillet, line it with non stick foil, enough to close it after ingredients are added.
Remove outer skin of the pineapple, remove core and cut pineapple into chunks.
Cut the mango into chunks.
In the lined skillet, place the fillets. On top pour the marinade. Then top with the fruits and peppers.
Sprinkle a little hot pepper flakes if you desire a little heat.
Close the foil around the fish, or you can just cover with a lid.
Place skillet in a pre-heated 425 degree oven for 20 to 25 minutes( until fish is cooked through). 

My favorite " Maryland Fried Tomatoes"

2-3 (or as many as you need to make) medium size almost red Maryland Tomatoes
flour
Butter
oil
nonstick fry pan
sugar

Slice the tomatoes thick. Put flour on a plate. Place each slice in flour, flip over and flour the other side. Now I like to pat each side so the juices cling onto the flour.
In a heated non-stick fry pan ( or iron skillet) heat a couple of tablespoons of oil and a pat of butter. When hot place a few slices of the prepared tomatoes, watching not to burn. Flip them over and fry the other side. I like mine crisp and golden brown.
When done place the slices on serving plate. 
I really enjoy mine with a sprinkle of sugar, I know it sounds strange, but the sugar just goes with the tomato so well. 
I don't bother making sandwiches with these fried tomatoes because I cant keep them around long enough to make the sandwich. And they are too good to cover up with bread!
  

Peanut Butter Frosting

1/3 C Crisco
1/3 C butter
3/4 C peanut butter (creamy)
4 C 10 xxx sugar ( confectioners sugar)
4-6 T milk

Cream Crisco &  butter with mixer, add peanut butter and vanilla. Gradually add sugar 1 cup at a time (slowly so you don't look like a white cloud of dust)..Beat well after each addition. It will be dry, so this is where you add the milk 1 T at a time, beat until fluffy.
Perfect on a nice moist chocolate cake!
Mrs. Renecke used to make a chocolate cake with this frosting on it. My mouth is watering just thinking of it.  She and her husband had us over for swim parties, and cook-outs when we were kids. We had so much fun, but that cake was always a hit.  

BAKED POTATO SKINS

6 medium potatoes
1 lb lean hamburger
1/2 C onions, chopped
1/4 C water
1 t salt
1 pkg. taco seasoning
1 12oz pkg. shredded mozzarella cheese
2 12oz pkgs shredded cheddar cheese
Onion, chives, bacon bits, sour cream

Bake potatoes , while baking:

Brown hamburger with onions. Add salt and pepper. Drain any grease. Add taco seasoning and water, simmer.
Once potatoes are done, cut in half lengthwise. Scoop out centers leaving 1/4 around edges. Place potatoes in a baking dish, sprinkle with cheddar cheese, add 2 T of the seasoned hamburger and top with mozzarella and cheddar cheeses. Sprinkle on onion, chives and bacon bits. Heat until cheese is melted and serve with sour cream.
  

PECAN & WALNUT CARAMELIZED BRIE

2/3 C lightly packed brown sugar
1/3 C water
1/2 C heavy cream
1/8 t nutmeg
1/8 t cinnamon
5 t butter
1/4 C pecan halves
1/4 C walnut halves
1 8 inch round of Brie with tip rind removed
4 oz red seedless grapes
1 Granny Smith  apple, sliced
Assorted crackers

Bring the brown sugar and water to a boil in a heavy saucepan, boil for about 4 minutes. Remove from heat and let cool slightly. Sir in cream, nutmeg and cinnamon. Bring the mixture to a boil, boil 3-4 minutes or until slightly thickened. Remove from the heat, stir in the butter and nuts.
Center the Brie on a 12 inch round serving plate, place the grapes, apple slices and crackers around the edges.Pour the caramel evenly over the top of the cheese, allowing it to run over the sides. Evenly distribute the nuts over the top using a spoon. 

My sister just loves Brie, and we have made it several different ways. When ever we get together for a family event I try to bring her a Brie surprise. This is yummy!   

SWEET ONION TARTS

With the sweetness of the caramelized onions and the savory little tart shell, you will find this a guest favorite all year round.

3/4 cup butter softened (1 1/2 sticks)
1 3oz package of cream cheese softened
1 cup of all purpose flour
4 cups quartered and thinly sliced sweet onions,(vidalia are perfect)
2 t sugar
1/2 t salt
1/3 cup heavy cream
1 large egg

Make the crust: Pre-heat the oven to 350 degrees. Combine 1/2 cup butter and cream cheese in a medium size bowl and mix until smooth. Add the flour and mix until well combined. Scoop the mixture into 24 heaping teaspoons full  and roll each into a ball. Press each ball into the bottom and up the sides of  an ungreased mini tart/muffin tin. Set aside.

Cook onions: Heat a large skillet over medium heat. Add remaining 1/4 cup of butter stirring until melted, then add the onions, stir in the sugar and salt and saute over medium low heat until golden brown and caramelized. This takes about 20 minutes. Divide mixture evenly between the 24 tartlet shells.

Bake the tartlets: Combine the cream and egg in a measuring cup and whisk until  smooth. Pour slowly into the tartlets, dividing evenly.  Bake until the filling and crust are golden brown. 22-25 minutes. 
Transfer from the baking pan to a serving plate and serve warm.

Enjoy! 

ARTICHOKE AND CHICKEN CASSAROLE

2 cans of water-packed artichoke hearts, rinsed, drained and quartered.(14 oz cans)
2 T olive oil
3 garlic cloves, minced
2 2/3 cups cubed cooked chicken
2 cans of condensed cream of chicken soup(Campbell's)
1 cup mayonnaise
1 t lemon juice
1/2 teaspoon curry powder
1 1/2 cups of shredded cheddar cheese
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 T melted butter

In a bowl, combine the artichokes, oil, and garlic. Place in a greased 2 1/2 qt baking dish.Top with the chicken.Then in a bowl combine the soup, mayo, lemon juice and curry and stir together. Pour mixture over chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, Parmesan cheese and butter; sprinkle on top.
Bake uncovered at 350 degrees for around 30-35 minutes or until bubbly.  6-8 servings.  

BBQ PORK SPARE RIBS

2 slabs of pork spare ribs
Dry Rub:
2 cups of light brown sugar
1/2 cup dry mustard
1 T cayenne pepper
1 T sweet smoked paprika
1T garlic powder
1 T salt
2 t ground pepper
1 heaping teaspoon instant coffee

Remove the membrane off the bone -side of the ribs. If you have not done this before, take a knife and loosen it at one end, you can use a paper towel to help you grip the end, and just pull, it will come off in one easy strip.
Mix all the dry ingredients in a small bowl.
Now you may think this is a lot of rub, and will have lots left over. Not so. Coat and massage the rub into both sides of the ribs until you have used it all. Place on a foil lined cookie sheet, then cover with Saran Wrap. Chill 2 hours, or overnight.
For the Grill, place the ribs meat side down next to medium hot coals that are about 225 degrees. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs and every half hour baste with Barbecue Sauce. Cook until the ribs are tender , about 3-4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with BBQ sauce and tent the meat with foil over them. In a 350 degree oven , place the ribs, again basting every 30 minutes and removing the foil for the last 30 minutes and cooking until tender, 2 1/2 to 3 hours. 

CUCUMBER DILL SPREAD

2 8oz. packages of softened cream cheese
2 t. lemon juice
2t. finely chopped onion
1/2 t dill weed
1/4 t prepared horseradish
dash of hot pepper sauce
3/4 cup of finely diced seeded cucumber
Assorted crackers and or fresh vegetables

In a large bowl, beat cream cheese until smooth. Add the lemon juice, onion, dill , horseradish and pepper sauce. Fold in the cucumber Cover and chill for at least 2 hours. Serve with crackers or fresh veggies.

SUNDAY MORNING BREAKFAST SKILLET

6 slices of bacon
6 cups of frozen cubed hash brown potatoes
3/4 cup chopped green pepper (small chop)
1/2 cup chopped onion
1 t salt
1/4 t pepper
6 eggs
1/2 cup shredded cheddar cheese

In a large skillet , fry up the bacon until crisp. Remove bacon and set aside.  Drain, reserving 2 table spoons of drippings. Add potatoes , green peppers, onion , salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.
Make six wells in the potato mixture, break on egg into each well.(always break your egg in a saucer first, checking to be sure nothing is in the egg you don't want to be there). Cover and cook on low, heat for 8-10 minutes or until eggs are completely set.  Sprinkle with cheese and bacon. Serves 6. 

No Chefs Allowed, Just Cooks: B.B.Q. SAUCE

No Chefs Allowed, Just Cooks: B.B.Q. SAUCE: "This is a base for B.B.Q. Sauce. You can add what ever you want to kick it up., Peppers, Red Pepper Flakes, what ever your heart desires. ..."

classic

B.B.Q. SAUCE

This is a base for B.B.Q. Sauce. You can add what ever you want to kick it up., Peppers, Red Pepper Flakes, what ever your heart desires.

1/2 C. Oil
1 C.Ketsup
2 T. Worcestershire sauce
2 T. mustard
2 t. paprika
2 T.liquid smoke
4 t salt
1/2 C vinegar
2 C brown sugar
Combine ingredients and cook in covered skillet or Dutch oven until thick( usually around 20 to 25 min.) Cook and keep refrigerated until needed. Great on Chicken, ham, or ribs...even as a sauce on the hamburger sandwich.  Oh,,, just a big yum!!!!    

No Chefs Allowed, Just Cooks: ORANGE JULIUS

No Chefs Allowed, Just Cooks: ORANGE JULIUS: "1 (6oz) CAN FROZEN ORANGE JUICE SLIGHTLY THAWED 1/2 C. SUGAR 1 C. MILK 1 C. WATER 1 TSP VANILLA 2 TRAYS ICE CUBES In a blender put jui..."

classic

ORANGE JULIUS

1 (6oz) CAN FROZEN ORANGE JUICE SLIGHTLY THAWED
1/2 C. SUGAR
1 C. MILK
1 C. WATER
1 TSP VANILLA
2 TRAYS ICE CUBES
In a blender put juice, sugar, milk, water and vanilla. Add approximately 8 ice cubes at a time. continue blending and adding ice cubes until desired consistency.

Wow did we love these in the late 70's. Something new in the malls, and they were so refreshing. Hope you enjoy!

BEER BREAD

1 Can of beer (I use a dark beer)
3 C self rising flour
1/3 C sugar
Mix all ingredients together.Batter will be lumpy. Place in greased loaf pan and bake at 350 to 375 for an hour. This goes great with soups and salads.

FRUITED PIZZA

1/4 C. margarine
1/4 C. crisco
3/4 C. sugar
1 egg
1 1/3 C. flour
1/8 tsp salt
1/2 tsp soda
1 tsp cream of tartar
8 oz cream cheese
1/2 C. powdered sugar
2 T. cornstarch
1 C. pineapple juice

Cream margarine , Crisco and sugar. Add egg, then add salt, soda, cream of tartar and flour. Pat into an ungreased pizza pan and bake at 400 degrees for 10 minutes.  Let cool. blend cream cheese and powdered sugar, spread over cooled crust. You can use a variety of fresh or canned fruit. Pineapple , kiwi, strawberries, apples, bananas, blueberries, or what ever fruit happens to be in season. Fresh fruit is best. Thicken pineapple juice with cornstarch. Pour over fruit and crust making sure all the fruit is covered. Chill  

BLACK BOTTOM CUPCAKES

1 8oz cream cheese
2 1/3 c sugar, divided
1 egg, beaten
1 1/3 tsp salt, divided
1 6oz pkg, chocolate chips
3 C all purpose flour
1/2 c cocoa
2 tsp baking soda
2 C water
2/3 c veg. oil
1 tbsp vinegar
2 tsp vanilla

Combine cream cheese, 1/3 cup sugar, egg and 1/8 tsp salt in small bowl, beat until well blended. Add chocolate chips and set aside. Combine flour, cocoa, 2 cups sugar, 1 tsp salt and soda. Add water, oil,vinegar and vanilla. Batter is thin. Put paper liners in muffin tins. Fill 2/3 full of batter, drop in a good teaspoon of cream cheese mix in center of each. Bake 350 degrees for about 30 minutes.
Yum!

CREAM OF CRAB SOUP

1 lb. fresh crab meat
4 T. butter ( not margarine)
2 T flour
1 1/2 t salt
1/4 t pepper
1 small onion minced
1 t dry mustard
5 1/2 C whole milk
1/2 C cream
2 t chopped parsley
Sherry (optional)
Old Bay

Pick crab meat. Melt butter in saucepan, remove from heat and blend in flour, salt pepper and mustard. Return to heat and add milk and cream, cook stirring constantly until  it has thickened. Add onions and crab meat. Cook over very low heat 15 to 20 minutes, stirring occasionally, making sure it does not stick to bottom of pan. Add 1-2 Tablespoons of sherry , stir.  Serve in a bowl, and sprinkle with a little Old Bay, and a sprig of fresh parsley just before serving. Serves 4-6.  

This version is a little liter than the recipe calling for all heavy cream, but it has all the flavor.   

CHOCOLATE ZUCCHINI BREAD

3 lg eggs
1 C vegetable oil
2 C sugar
2 t vanilla
3 cups grated zucchini
2 1/3 C all purpose flour
1/3 C unsweetened cocoa
2 t baking soda
1 t cinnamon
1 t salt
1/4 t baking powder
1/2 C chopped walnuts or pecans
1/2 C semisweet chocolate chips
Preheat oven to 350 and lightly coat 2  9-by-5 inch loaf pans with cooking spray.

In medium bowl, whisk eggs, oil, sugar, vanilla and zucchini until blended.
In a large bowl,  combine flour , cocoa, baking soda, cinnamon, salt, and baking powder. Fold 
the zucchini mix into dry ingredients until just combined. Stir in nuts and chocolate chips.  Divide the batter between the prepared loaf pans.
Bake 45 to 50 minutes or until toothpick inserted in the center comes out clean. Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely. 

HONEY CREAM

1/2 STICK OF UNSALTED BUTTER AT ROOM TEMP
4 OZ CREAM CHEESE, SOFTENED
2 T OF HONEY
1/2 C CONFECTIONERS SUGAR

IN MEDIUM BOWL BEAT BUTTER ,CREAM CHEESE HONEY AND SUGAR UNTIL SMOOTH. 
SERVE ON PUMPKIN BREAD ( SEE RECIPE LISTED)

My husband loves to have something to spread on his Pumpkin Bread, or Bagels.  This does the  job quite nicely!  

HOME MADE VEGGIE BURGERS

1/4 C  uncooked instant rice
1/4 C boiling water
1/2 C broccoli florets
4  fresh mushrooms
1/2 small red bell pepper cut up
1 can garbanzo beans rinsed and drained
1 egg
1 clove of garlic
1/2 t  seasoned salt
1 t instant chopped onion
3 T olive oil
4 whole wheat hamburger buns split
Toppings: what ever you like on a hamburger.

In med. bowl  , stir rice and boiling water, cover and let stand 5 min. drain if necessary.
Next in a food processor, put broccoli, mushrooms and bell pepper ( do not puree) Stir veggies into rice.
Add means egg, garlic and seasoned salt to the food processor. Cover process until smooth. Stir bean mixture and onion and bread crumbs into veggie mixture.
Using about 1/2 cup veggie mixture for each patty, shape into four 1/2 inch thick patties.
In a 10 inch non stick skillet , heat oil over med high heat. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve on buns with toppings of your choice.
Enjoy!

Stove Top Chicken and Noodles

1 T olive oil
1lb skinless boneless chicken breasts, cut up in bite-size pieces
1 med. onion chopped (1/2 cup)
1 can cut carrots
1 box frozen broccoli cuts
1 Cup uncooked egg noodles
1 can chicken broth
1 can condensed cream of chicken soup
parsley

In 12 inch nonstick skillet, heat oil. Cook chicken and onion in oil 8 minutes, stirring often until chicken is browned and onion is tender.
Stir in remaining ingredients except parsley. Heat to boiling, then reduce heat stirring occasionally until chicken is no longer pink in center and noodles are tender. Sprinkle with parsley. 
Makes 4 servings. 
Another budget smart meal that can be prepared and on the table in less than an hour. Add a salad, and a slice of crusty bread if desired.    

Dijon-Parmesan Chicken

Preheat oven to 375.
3/4 cup dry bread crumbs
1/4th cup grated Parmesan cheese
2 tablespoons Dijon mustard
1/2 stick of butter melted
6 boneless skinless Chicken breasts
about 1 3/4 lbs.

In large plastic food storage bag, mix bread crumbs and cheese. In a shallow dish, stir mustard into melted butter until well blended.
Pat chicken dry. With a pastry brush, coat each piece of chicken one at a time, and coat with the breading mix one at a time. Place on a foil (nonstick is best) lined baking sheet in a single layer. 
Bake uncovered for 20 to 30 minutes. With tongs, turn each piece over half way through the cooking time.
(piercing with a fork lets the juices come out)
This is a very budget conscious meal. Low in fat. And it's really delicious .