31 August, 2012

Stoplight Salad | Simply in Season

The name refers to the colors in this tasty salad. Try it alongside grilled meats or as a light main dish. Use a trifle dish or large glass bowl with straight sides to see all the colorful layers of these salads. 

Stoplight Salad ingredients (9)
Makes 6 to 8 cups
2 cups tomatoes, chopped and drained
2 cups corn, fresh if available, roasted if desired
1 medium green pepper, diced
1 medium red sweet pepper, diced
1/4 cup fresh cilantro, parsley or basil, chopped
2 cups cooked black beans (optional)

3 Tbsp olive oil
3 Tbsp balsamic vinegar or lime juice
1 clove garlic, minced

Stoplight Salad Directions
Assemble salad  
Layer all ingredients in a glass bowl.

Prepare dressing
Whisk all ingredients together in a separate bowl. Pour over salad. Salt and pepper to taste. Toss gently and serve.

Stoplight Salad Notes
  • Southwest — Omit the tomatoes. To the dressing, add 1.5 Tbsp chopped fresh oregano, 1.5 tsp ground cumin, 0.75 tsp chili powder and 0.25 tsp cayenne pepper.

  • Quinoa —  Add 2 cups cooked quinoa. Serve with warm flour tortillas.

You might like
Grapefruit Layered Salad

black beans

Page Last Modified 22 July 2016

30 August, 2012

Crabmeat Angel Hair Pasta | Trim & Terrific Gulf Coast Favorites

Crabmeat Angel Hair Pasta ingredients
Makes 6 to 8 servings 
1 (8-oz) pkg angel hair pasta
1 Tbsp butter
1 Tbsp olive oil
1/2-LB sliced mushrooms
1/2 cup chopped green onions
1/3 cup chopped minced garlic
1 Tbsp cornstarch
1 (12-oz) can evaporated skim milk (divided use)
1/3 cup white wine or cooking wine
1 cup packed fresh baby spinach leaves
1-LB lump or white crabmeat, picked through for shells
Salt and pepper to taste
1/3 cup grated Parmesan cheese

Shrimp with Cheese Grits | Devie Friedman

Shrimp with Cheese Grits ingredients
Makes 8 servings
1 stick butter
2/3 cup finely chopped shallots
2-3 cloves garlic, finely chopped
4-LBS uncooked large Louisiana shrimp, peeled and deveined
1 cup dry white wine
2 (14-ozs) cans diced tomatoes, drained
8-ozs prosciutto, cut in strips (optional)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives or green onions
1 Tbsp chopped fresh dill
1 Tbsp Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Favorite Louisiana hot sauce, to taste

For serving:
Baked Cheese Grits

Notes:    From Devie Friedman, New Orleans, LA. This dish pairs nicely with Mumm Napa Brut Sparkling.

Baked Cheese Grits | Plantation Cookbook

Serve these Baked Cheese Grits with shrimp or BBQ chicken.

Baked Cheese Grits ingredients (8)
Makes 8 servings
1.5 cups grits
6 cups water
2.5 tsp salt
1 stick butter
1/4 tsp cayenne
3 eggs, beaten
1-lb sharp cheddar cheese, grated, divided use
1 Tbsp chopped fresh parsley

Baked Cheese Grits Directions
Get ready
Assemble all ingredients and equipment. Preheat oven to 350°F.

Butter a 2.5-quart baking dish and set aside.

Prepare grits
Add grits to boiling salted water, and cook according to package directions.

Then, add butter, cayenne, eggs, and 14-ozs of the cheese; mix well.

Bake and serve warm
Pour mixture into baking dish; top with remaining 2-ozs of cheese.

Bake in center of preheated oven until the casserole is lightly browned and set in the center, about one (1) hour and fifteen (15) minutes. Garnish with parsley and serve warm.

Baked Cheese Grits Notes

  • Memorial Day BBQ Potluck (Menu Two)  


Page Last Modified 20 May 2016

29 August, 2012

Marinated Garbanzos | The Pink Adobe


Marinated Garbanzos ingredients
Makes 6 servings
2 cups cooked garbanzos
1 clove garlic
1/2 cup olive oil
3 Tbsp tarragon vinegar
3 Tbsp red wine
1/2 tsp salt
1/4 tsp freshly ground black pepper

Notes:  Rosalea says, " Use either canned or dry (soak overnight and cook as usual)."

Onion Soup Dip recipes

This post contains dip recipes using onion soup mix.
  • Bacon-Horseradish Dip
  • Curried Peanut Dip

Bacon-Horseradish Dip
Makes 2 cups
For dip:
1 envelope onion soup mix
2 cups sour cream
5 slices bacon, cooked and crumbled
1 Tbsp prepared horseradish
1 tsp Dijon-syle mustard

For garnish:
Bacon curl

For serving:
Chips or crackers


In medium bowl, combine all dip ingredients; mix well. Cover; chill at least 2 hours before serving. Garnish with bacon and serve with chips or crackers.

The Bacon-Horseradish Dip recipe above from Campbell's® Soup is republished in Great American Brand Name Recipe Cookbook (Lincolnwood: Publications International, Ltd, 1989), 6

Curried Peanut Dip
Makes 2 1/4 cups

For dip:
1 envelope onion soup mix
1 cup sour cream
1 cup plain yogurt
1/4 cup creamy peanut butter
2 tsp curry powder

For garnish:
Chopped peanuts
Fresh pear slices

For serving:
Vegetable or fruit dippers


In medium bowl, combine all dip ingredients; mix well. Cover; chill at least 2 hours before serving. Garnish with chopped peanuts and pear slices. Serve with vegetable or fruit dippers.

The Curried Peanut Dip recipe above from Campbell's® Soup is republished in Great American Brand Name Recipe Cookbook (Lincolnwood: Publications International, Ltd, 1989), 6. 

28 August, 2012

Completely Different Sautéed Chicken

I found this 'Completely Different' recipe among newspaper clippings tucked inside a used cookbook I purchased.  This is the first lime and rum-marinated chicken I recall seeing, so I'm including the recipe here. 

Completely Different Sautéed Chicken ingredients
Makes 2 servings
Juice of 3 limes (5 to 6 Tbsp)
2 Tbsp soy sauce
1 1/2 Tbsp dark rum
1 large garlic clove, minced
2 tsp grated ginger root
4 large or 6 small boneless, skinless chicken thighs
1/4 cup flour
Freshly ground black pepper
2 Tbsp oil
2 Tbsp butter

For garnish:
1 lime, cut into wedges

Bourbon Sour Cream Dip | George Dickel

Published in the Orlando Sentinel in 1989 as 'Bourbon Dip,' the company web site now lists this recipe as 'Dickel Sour Cream Dip.' 

September is National Bourbon Heritage Month. In recognition, view our Tuesday posts during September for baked goods recipes with bourbon.  

Bourbon Sour Cream Dip ingredients
Makes about 1 cup
1 cup sour cream
1 Tbsp George Dickel® Tennesee Whisky No. 12
1 tsp finely chopped dill
1/8 tsp garlic salt
1/2 tsp lemon juice


Combine all the ingredients listed; mix well.

View original recipe.

27 August, 2012

Savannah Red Rice | Southern Living

Savannah Red Rice ingredients
Makes 4 to 6 servings
5 slices bacon
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup uncooked long-grain rice
1 (16-oz) can chopped whole tomatoes, undrained
1/2 cup water
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper
1/8 tsp hot sauce

Spinach Dip (recipe roundup)

This post contains three Spinach Dip recipes.

  • Creamy Spinach Dill Dip (cold, mayo) - Suncoast Seasons (1984)
  • Jalapeño Spinach Dip (warm, no mayo) - source unknown

Creamy Spinach Dill Dip ingredients (9)
Makes 3 cups
1 cup sour cream
1 cup mayonnaise
1/2 cup chopped green onions
1/2 cup chopped parsley
2 tsp dill
1 tsp monosodium glutamate
1 tsp salt
1 (10-oz) pkg frozen spinach, thawed and squeezed

For serving
Assorted fresh vegetables

Creamy Spinach Dill Dip directions
Mix all ingredients in a blender. Serve with a variety of fresh vegetables.

Sue B. contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 71.

Spinach Yogurt Dip ingredients (8)
Recipe by Earthbound Farm
Serving size not given
1 tightly packed cup organic baby spinach
1 Tbsp minced fresh parsley
1 tsp chopped garlic
1/2 tsp salt
Grated zest of 1/2 lemon
1 1/2 tsp fresh lemon juice
3/4 cup plain yogurt
2 Tbsp extra-virgin oil
Ground cayenne pepper, to taste

For serving
Assorted fresh vegetables

Spinach Yogurt Dip directions
Place first 6 ingredients (spinach through lemon juice) in a food processor and purée, stopping the machine to scrape down the sides once or twice.

Transfer the mixture to a bowl; whisk in yogurt and olive oil. Season to taste with a dash or two of cayenne pepper. Cover and refrigerate for at least four (4) hours.

Serve cold with crudités.

Earthbound Farm's Spinach Yogurt Dip recipe is from Homecooking the Costco Way. Ed. Issaquah: Costco Wholesale Corporation, 2009, 95.

Jalapeño Spinach Dip ingredients (10)
Serving size not given
3 celery stalks, chopped medium fine
1/2 large onion
1 (6-oz) can mushroom pieces
1 small can water chestnuts, chopped
5 Tbsp butter, divided
1 (10-oz) pkg frozen chopped spinach, slightly thawed
Garlic salt to taste
1 (8-oz) roll jalapeño processed cheese
1 (10.75-oz) can cream of mushroom soup

For serving
Melba Toast or scoop corn chips

Jalapeño Spinach Dip directions
Sauté celery, onion, and water chestnuts in 3 Tbsp of the butter. Drain and set aside.

Cook spinach in remaining 2 Tbsp of butter until no liquid is left in the pan. Then, season with garlic salt.

Melt cheese in microwave and add soup. Combine all ingredients.

Serve warm with Melba Toast or scoop corn chips.

Jalapeño Spinach Dip recipe source is unknown.

Appetizers and Snacks

Page Last Updated 30 May 2015

24 August, 2012

Chocolate Cream Pie | The Times-Picayune

Chocolate Cream Pie ingredients
Makes 8 servings
For filling:
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 tsp salt
4 large egg yolks
3 cups whole milk
5-oz premium bittersweet chocolate, melted
2-oz unsweetened chocolate, melted
2 Tbsp unsalted butter, at room temperature
1 tsp vanilla extract
1 (9-inch) pie shell, baked and cooled

For topping:
3/4 cup chilled whipping cream
1/4 cup confectioners' sugar

Coconut Cream Pie | The Times-Picayune

Coconut Cream Pie ingredients
Makes 8 servings
For filling:
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
3 Tbsp instant flour
1-1/2 cups whole milk
1-1/2 cups sweetened flaked coconut
1 tsp vanilla extract
1/8 tsp coconut extract
1 (9-inch) pie shell, baked and cooled

For topping:
2/3 cup dried coconut chips or sweetened flaked coconut
1-1/4 cups chilled whipping cream
1/4 cup confectioners' sugar
1/8 tsp coconut extract

23 August, 2012

Looking for Cherry Desserts

I'm looking for dessert recipes to adapt and showcase some of the infused cherries (both fresh and canned sour batches) made this summer. Do you have any suggestions?

Here's a few ideas for recipes that could be adapted:

Cherry Garcia Cookies

Notes: Adapt to use sour cherries in Luxardo syrup instead of reconstituted dried cherries?

Photo: Becky Luigart-Stayner via Cooking Light
Cherries Jubilee
Ice Cream Pie
Makes 8 servings
1/3 cup water
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp brandy
1 (12-oz) pkg frozen pitted dark sweet cherries
2 Tbsp butter, melted
2 Tbsp honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened

Notes:  Use cherries in syrup rather than frozen cherries?

Chef Duke LoCicero's "New Orleans Italian" Shrimp Over Fried Creole Tomatoes | Louisiana Cookin'

 Chef Duke LoCicero's
"New Orleans Italian" Shrimp Over
Fried Creole Tomatoes ingredients
Makes 4 to 6 servings
For the Shrimp:
24 Jumbo Louisiana shrimp, heads on
1.25 cups (10-ozs. US) virgin olive oil
8 cloves fresh garlic sliced thin
1/3 cup green onions, chopped
4 springs fresh rosemary
2 cups (16-ozs. US) white wine
1/4 cup (2-ozs. US) Italian seasoning
2 tsp blackening seasoning
2 tsp lemon pepper
1/4 cup fresh basil
1/4 cup (2-ozs. US) Worcestershire sauce
1/3 cup butter
3-4 lemons, juiced

For Fried Creole Tomatoes:
6 sliced Creole tomatoes
2 cups (16-ozs. US) milk
4 eggs
2 cups all-purpose flour
2 cups Italian breadcrumbs
Oil for frying

Prawns in Chilli Sauce | Ballymaloe Cookery School

Prawns in Chilli Sauce
Makes 4 servings
12 raw jumbo prawns, shell off, tail on
4 Tbsp mirin
1 Tbsp sesame oil
2 Tbsp groundnut oil
4 spring onions, half chopped, half shredded
1 chilli, seeded and cut in fine julienne
1 Tbsp grated ginger
1/2 Tbsp grated garlic
1 Tbsp chilli jam or paste
2 Tbsp coriander leaves
2 Tbsp cornflour, mixed with a little water

(1/3-pint / 2.67-oz /200ml) boiling chicken stock
4 Tbsp tomato ketchup
2 Tbsp sweet chili sauce
1 Tbsp oyster sauce
1 Tbsp rice wine vinegar

Toss the prawns with the mirin, seasame oil, salt and pepper; marinate for twenty (20) minutes.

Combine the sauce ingredients. Place the shredded spring onions and the chili in ice water.

Heat a wok then add the groundnut oil. Add the chopped spring onions, ginger and garlic; fry stirring continuously for two (2) minutes to release the aromas. Add the chili jam or paste and continue to combine.

Now add the prawns and cook for two (2) minutes; remove the prawns and keep warm. Add the sauce and bring to the boil. Add the coriander and cornflour paste and cook to thicken. Return the prawns to the pan and heat through.

Serve immediately.


Condiments > Gravies & sauces > fish & seafood
Irish / Irish-style

Page Last Update 19 May 2015

22 August, 2012

Fresh Tortellini Salad | Cooking Light

Tortellini Pepperoncini Salad ingredients
Makes 7 (1 cup each) servings
1 (9-oz) pkg fresh cheese tortellini
2 cups halved cherry tomatoes
2 cups fresh spinach leaves, coarsely chopped
1/2 cup chopped pepperoncini peppers
6 Tbsp (1.5-ozs) pre-shredded fresh Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16-oz) can navy beans, rinsed and drained well (I'll use fresh garbanzo beans.)

2 Tbsp fresh lemon juice
1.5 Tbsp extra virgin olive oil

Tortellini Pepperoncini Salad Directions
Prepare pasta
Cook pasta al dente according to package directions, omitting salt and fat.

Combine other salad ingredients
While pasta cooks, and in a large bowl, combine remaining Salad ingredients (tomatoes through beans).

Whisk together Dressing ingredients; set aside.

Finish and serve
Drain pasta; rinse with cold water. Add pasta to tomato mixture and pour over the Dressing. Toss gently and serve immediately.

Nutritional Information (Per Serving)
Calories: 208 (30.0% from fat)
Fat: 7.0g (sat 2.3g, mono 2.8g, poly 0.6g)
Protein: 10.8g
Carbohydrate: 26.7g
Fiber: 4.8g
Cholesterol: 9.0mg
Iron: 2.4mg
Sodium: 955mg
Calcium: 112mg

Tortellini Pepperoncini Salad Notes
  • Hughes, Nancy. "Tortellini Pepperoncini Salad." Cooking Light. Time Inc. Lifestyle Group.May 2003, ??. Print.

  • Hosford, Kathy. "Tortellini Pepperoncini Salad." Cooking Light. Photograph. Time Inc. Lifestyle Group. n.d. Web. 15 Aug. 2012.


Page Last Modified 18 June 2016

Margherita Pasta | Cincinnati Enquirer

Margherita Pasta ingredients
Makes 4 servings (1 cup each)
6-oz (1.5 cups) uncooked dried penne pasta
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 tsp finely chopped fresh garlic
2 medium tomatoes (2 cups), coarsely chopped
1/4 cup thinly sliced fresh basil leaves
1/2 cup shredded Parmesan cheese

Artichoke Pasta Sauce | Redbook

Artichoke Pasta Sauce
Makes about 1-QT, enough for 1-LB pasta (4 to 6 servings)
For the sauce:
2 (6-oz) jars marinated artichoke hearts, drained but with 2 Tbsp marinade reserved
2 (14.5-oz) cans chunky stewed tomatoes, drained
2 Tbsp pine nuts (pignolias), lightly toasted
1 tsp dried rosemary leaves
1/2 tsp salt
1/2 tsp freshly ground pepper

For garnish:
Fresh rosemary sprigs

20 August, 2012

Blue Ribbon Chocolate Zucchini Bread/Cake | Cincinnati Enquirer

Chef/columnist Rita Heikenfeld reports a version of this recipe won first prize at the Ohio State Fair.

Blue Ribbon Chocolate Zucchini
Bread/Cake ingredients
Makes 1 loaf
1 1/2 cups shredded zucchini (squeeze moisture out before measuring)
1 cup flour
1/2 cup unsweetened good quality cocoa, sifted
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon (less if you like)
1/4 tsp allspice
1/2 cup chopped nuts (more if you like)
1/2 cup canola oil
1/2 cup sugar
1/2 cup light brown sugar (if all you have is dark, that’s OK)
2 large eggs
1 to 2 tsp vanilla
3/4 to 1 cup semi-sweet mini-chocolate chips

Notes:  Rita says, "In this recipe, measure cocoa, then sift. If, for example, a recipe says 'sifted cocoa powder,' then sift before measuring."

Sunflower Muffins | Cordon Bluegrass


Sunflower Muffins ingredients
Makes 12
1/2 cup butter
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/3 cup sugar
2 eggs
3/4 cup plain yogurt
1/2 cup toasted sunflower seeds

17 August, 2012

Sweet Herb Roasted Chicken | Louisiana Cookin'

Sweet Herb Roasted Chicken ingredients
Makes 4 servings
1 whole chicken
Olive oil
6 sprigs each of lemon balm, orange mint and pineapple sage (the small, new
leaves have the most pineapple flavor)
1 large sweet onion, sliced
4 cloves garlic, coarsely chopped
Salt and pepper, to taste

Mandarin Chicken Salad | The New Holly Clegg Trim & Terrific Cookbook


Mandarin Chicken Salad ingredients
Makes 4 to 6 servings
1.5-lbs skinless, boneless chicken breasts, cut into chunks
1 Tbsp canola oil
3 Tbsp low-sodium soy sauce, in all
1/2 tsp garlic, minced
1/4 tsp ground ginger
1 cup green grapes, cut in half
1 cup celery, chopped
1/2 cup green onions, thinly sliced
1 (11-ozs) can mandarin orange segments in water, drained
1/4 cup toasted pecans, chopped
1 (6-ozs) container nonfat lemon yogurt
6 cups fresh spinach, washed, stemmed, and torn into pieces

Mandarin Chicken Salad Directions
Prepare the chicken 
In a bowl, combine the chicken, oil, 2 Tbsp of the soy sauce, garlic and ginger, coating the chicken well.

In a skillet coated with nonstick cooking spray, cook the chicken mixture over Medium heat, , until the chicken is done, about 5 to 7 minutes. Set aside and cool. 

Compose the salad 
In a bowl, combine the chicken, grapes, celery, green onions, orange segments and pecans. Mix together the yogurt and the remaining 1 Tbsp soy sauce and pour over the chicken mixture. Cover and refrigerate until the mixture is well chilled, about 2 hours. 

Serve on the fresh spinach leaves.

Mandarin Chicken Salad Notes

Camilla's Sauerkraut Balls | Cincinnati Enquirer

Sauerkraut balls are an American creation; however they are extremely popular at Greater Cincinnati's original Oktoberfest sponsored annually in August by the Germania Society. The event opens next Friday.

Camilla's Sauerkraut Balls ingredients
Makes 80 pieces
1 cup onions, minced finely
3 Tbsp butter
1 cup each: finely chopped ham (fat trimmed) and finely chopped corned beef
1 clove garlic, minced
4 cups drained and chopped sauerkraut
Dash each: seasoned salt, Worcestershire sauce
1 Tbsp chopped parsley
1/2 cup beef stock
6 Tbsp flour
2 eggs, beaten

For breading:
1 cup flour
Egg wash (2 eggs, beaten and mixed with 4 Tbsp milk)
2 cups fine bread crumbs

Vegetable oil for frying

15 August, 2012

Seafood Gumbo | Slow-Cooker Quick Fixes

This recipe skips the tedious steps and hard-to-find spices of traditional gumbos without compromising any of the flavor. ~Southern Living editors

Slow Cooker Seafood Gumbo ingredients
Makes 6 servings
1/2-lb sliced bacon, diced
2 (8-oz) containers refrigerated prechopped celery, onion and green pepper
2 garlic cloves, minced
2 cups chicken broth
1 (14-oz) can diced tomatoes
2 Tbsp Worcestershire sauce
2 tsp kosher salt
1 tsp dried thyme leaves
3/4-lb large raw shrimp, peeled and deveined
1-lb fresh or frozen crabmeat
2 cups frozen cut okra

For serving
Hot cooked rice

Shrimp Creole | Slow-Cooker Quick Fixes

For a complete meal, serve this Shrimp Creole with roasted okra and corn muffins.
If you want to peel and devein the shrimp yourself, you will need to purchase 2-LBS to allow for weight of the shells. Cook shrimp just until they turn pink and opaque. ~Southern Living

Shrimp Creole ingredients
Makes 6 to 8 servings
4 bacon slices
1/2 cup chopped red bell pepper
1 (8-oz) container refrigerated prechopped celery, onion and bell pepper mix
3 garlic cloves, minced
2 Tbsp chopped fresh parsley
1 tsp Cajun seasoning
1 Bay Leaf
1/4 tsp salt
1/4 tsp freshly ground pepper
2 (14.5-oz) cans stewed tomatoes
1-1/2 LBS peeled and deveined large raw shrimp

For serving:
Hot cooked rice

For garnish:
Chopped fresh parsley

BBQ Shrimp | Slow-Cooker Quick Fixes

Allow this sauce base to lazily simmer away and develop rich flavor. Add shrimp during last hour of cooking so it doesn't overcook. Serve with crusty French bread for sopping the zesty juices-- which is, after all, the best part. ~Southern Living

BBQ Shrimp ingredients
Makes 4 servings
Sauce and shrimp
6 garlic cloves, pressed
1 cup butter, divided
1/2 cup Lee & Perrins Original Worcestershire Sauce
1/4 cup fresh lemon juice
1/4 cup cocktail sauce
1 Tbsp freshly ground pepper
1-1/2 Tbsp Old Bay Seasoning
1 tsp paprika
1 tsp dried Italian seasoning
2-lbs unpeeled, large raw shrimp (21/25 count)
1 lemon, sliced
Hot sauce (optional)

For serving
Lemon wedges
2 French bread baguettes, sliced
Plenty of napkins
Active Time: 5 minutes
Total Time: 2 hours 5 minutes
Stovetop preparation
Sauté garlic in 1/4 cup butter in skillet over Medium-High heat until fragrant and lightly browned, about two (2) minutes. Remove from heat; spoon into 6-quart oval slow cooker.

Simmer sauce
Add remaining 3/4 cup butter and next seven (7) ingredients (through Italian seasoning). Cover and cook on Low for two (2) hours.

Cook shrimp in sauce
Add shrimp and sliced lemon. Cover and cook on High until shrimp turn pink, about forty five (45) minutes; stir once after thirty (30) minutes. Add hot sauce, if desired.

Serve hot with lemon wedges and bread.

Slightly adapts Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).

Page Last Updated 17 April 2015

14 August, 2012

Chicken in Creamy Sun-Dried Tomato Sauce | Campbell's® Soup

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Chicken in Creamy Sun-Dried Tomato Sauce ingredients
Makes 8 servings
2 (10.75-oz each) cans Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine (or Swanson® Chicken Broth)
1/4 cup coarsely chopped pitted kalamata or oil-cured olives
2 Tbsp drained capers
2 cloves garlic, minced
1 (14-oz) can artichoke hearts, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast halves (about 2 LBS)

For serving:
2 cups regular long-grain white rice, cooked according to pkg directions (about 6 cups)

For garnish:
1/2 cup chopped fresh basil leaves

Swedish Meatballs | Slow-Cooker Quick Fixes

Swedish Meatballs ingredients
Makes 6 servings
1 (32-oz) pkg frozen fully cooked meatballs
2 Tbsp vegetable oil
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
2 cups chicken broth
1/2 cup white wine
1/2 cup sour cream
2 Tbsp chopped fresh parsley
1/2 cup red currant jelly (optional)

For serving:
Hot cooked noodles

For garnish:
Fresh parsley sprigs

Slow-Cooker Lasagna | Slow-Cooker Quick Fixes

Slow-Cooker Lasagna ingredients
Makes 6 servings
1 (28-oz) can diced tomatoes, drained
1 (28-oz) jar chunky pasta sauce
3 garlic cloves, finely chopped
1/4 cup fresh oregano, chopped
1/2 tsp salt
3/4 tsp pepper, divided
1 (16-oz) ricotta cheese
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup shredded Parmesan cheese
1 (12-oz) pkg lasagna noodles
1 bunch Swiss chard, tough stems removed and torn into large pieces
3 cups (12-oz) shredded mozzarella cheese

09 August, 2012

Orange Mint Toner | The Herb Companion

Mint leaves are rich in iron and menthol, which help tighten pores, giving your complexion a smoother look and feel. Citrus can help restore skin pH level after cleansing. ~Janice Cox

Orange Mint Toner ingredients
Makes 8-oz
3 Tbsp fresh mint leaves
Peel from 1 orange
1 cup boiling water
1 Tbsp witch hazel extract

08 August, 2012

Compound Butters: Sweet

Compound butters enhance flavors in a dish and are easy to mix together.  Wrap the butter in waxed paper, then label and seal it in a quart zip-top bag. Stash it in the freezer and just slice off bits as needed.

You'll find these recipes in today's post:
  • Apple Honey Butter
  • Cinnamon Honey Butter
  • Helen Witty's Cumberland Rum Butter
  • Orange-Honey Butter

Apple Honey Butter
1/2 cup butter, softened
1 Tbsp honey
1 Tbsp applesauce


Blend ingredients together. Spoon into a decorative crock and chill at least 4 hours before serving.

Cinnamon Honey Butter 
1-LB butter
1/4 cup honey
1/2 tsp ground cinnamon
1/2 tsp vanilla
1/3 cup powdered sugar

Compound Butters: Savory

This post has savory compound butter recipes (view recipes for sweet). Like a sauce, compound butters enhance flavors in a dish. Take advantage of your herb garden to make your own compound butters.

It's a good idea to wrap the butter in waxed paper, seal it in a quart zip-top bag labeled with the contents, and stash it in the freezer; just slice off bits as needed.
  • Alton Brown's Herb Compound Butter
  • Basil-Garlic Butter
  • BBQ Butter
  • Browned Sage Butter 
  • Lemon-Herb Butter 
  • Roasted Garlic Butter
  • Rosemary-Honey Butter
  • Sundried Tomato & Herb Butter

06 August, 2012

Key Lime Pie recipes

This post contains Key Lime Pie recipes.
  • Nellie & Joe's® Key Lime Pie
  • Sandy's Key Lime Pie

Nellie & Joe's® Key Lime Pie
Makes 1 (9-inch) pie
1 (9-inch) graham cracker pie shell

For filling:
1 (14-oz) can sweetened condensed milk
3 egg yolks (use whites for something else)
1/2 cup Nellie & Joe's® Famous Key Lime Juice

For topping:
Whipped cream
Key lime slices


Combine filling ingredients; blend until smooth. Pour filling into pie crust and bake at 350ºF for 15 minutes. Allow to stand for 10 minutes before refrigerating.

Just before serving, top with freshly whipped cream and garnish with lime slices.

Sandra's Key Lime Pie
Makes 8 servings
1 (8-oz) pkg cream cheese
1 (14-oz) can sweetened condensed milk 
3 egg yolks (use whites for something else)
1/2 cup Nellie & Joe's® Famous Key Lime Juice
1 (9-inch) graham cracker pie shell

For garnish:
Whipped cream
Key lime slices

Substitute graham cracker crust with gingersnap cookie crust.
Use lime quarter-wheel and lime twists for garnish.

Notes: If you must, add a drop of green food color.

Preheat oven to 350ºF.

Beat softened cream cheese until creamy. Add sweetened condensed milk and beat to incorporate. Add egg yolks and beat well.

Add lime juice and beat until combined. Pour mixture into pie crust and spread with spatula until evenly distributed. Place on cookie sheet and then into the oven; bake for 10 minutes, or until the filling begins to set.

Remove from oven and allow to cool on rack at room temperature. Place pie in the refrigerator for two hours. 

Just before serving, cut into 8 slices and top with generous amount of freshly whipped cream. Garnish with lime slices and serve.

Sandra's Key Lime Pie recipe was published in The Cincinnati Enquirer (Oct 30, 2002). 

You might like:

05 August, 2012

Date Honey Nut Cake | The Shiska Blog

Dates are very nutritious, naturally sweet and add lots of moisture to this cake. Medjool dates are available at Whole Foods Market and frequently at Costco. View photo tutorial.

Date Honey Nut Cake ingredients (13)
Makes 1 (8- or 9-inch) loaf cake
3/4 cup (6-oz) whole dates
1 cup cake flour
1 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
Pinch of nutmeg
3/4 cup vegetable oil
1/2 cup brown sugar
1/4 cup honey
2 eggs
1 tsp vanilla
1/2 cup chopped walnuts
Nonstick cooking spray

Notes:  Cream cheese frosting is optional. View Menu.

Date Honey Nut Cake directions
Preheat oven to 325ºF. Place dates into a bowl and cover them with very hot water.

Meanwhile, make the batter. In a large mixing bowl, sift together the dry ingredients (cake flour through nutmeg).

In a medium mixing bowl, whisk together the wet ingredients (vegetable oil through vanilla); pour into the dry ingredient mixture. Stir until a thick batter forms.

Drain and pit the dates; then chop into small chunks and fold into the batter.

Generously apply cooking spray to a loaf pan; pour batter into prepared pan.

Bake cake in preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven; cool on wire rack.

04 August, 2012

Sausage Pizza combos

This post contains recipes and inspirations for pizzas with sausage. View same for ham.

Browse these recipes:
  • Chicken Sausage, Sweet Onion, and Fennel Pizza
  • Sausage-Potato Pizza

Find inspiring toppings lists for these pizzas:

Photo: Randy Mayor via Cooking Light

Chicken Sausage, Sweet Onion,
& Fennel Pizza
Makes 4 servings (2 slices each)
3-oz chicken apple sausage, chopped (such as Gerhard's)
2 tsp olive oil
1 1/2 cups vertically sliced Oso Sweet or other sweet onion
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/4 tsp salt
1 (11.5-inch) prebaked pizza crust (such as Mama Mary's)
3/4 cup (3-oz) shredded smoked apple Gouda cheese
1 Tbsp chopped fresh chives


Preheat oven to 450°F.

Heat a large nonstick skillet over Medium-High heat; sauté sausage until browned, stirring occasionally, about 4 minutes. Remove from pan.

Add oil to pan. Add onion, fennel, and salt; cover and cook, uncovered, until tender and lightly browned, stirring occasionally for about 10 minutes.

Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese, and top evenly with sausage. Bake at 450°F for 12 minutes or until cheese melts.

Sprinkle evenly with chives. Cut pizza into 8 wedges.

Sausage-Potato Pizza
Makes 4 to 6 servings
1 (16-oz) pkg frozen French-fried potatoes
1 (6-oz) pkg sliced mozzarella cheese (4 slices)
1 (8-oz) can pizza sauce


In skillet, break up sausage and cook slowly until lightly browned; drain. 

Arrange the French fries on the bottom of 12- x 7.5- x 2-inch baking dish. Top with the mozzarella slices; spread the pizza sauce over cheese. Sprinkle sausage over cheese and bake at 450°F for 25 to 30 minutes. Cut into squares and serve immediately. 

The Sausage-Potato Pizza recipe is from Odom's Tennessee Pride Country Sausage Recipe Book (Madison: Odom's Tennessee Pride Sausage, Inc, 198x), 8.

Toppings Lists
Piccante Pizza
Spicy Italian Sausage
Red onions

Sausage Pizza
Fennel Sausage
Zoe’s Bacon
Fresh Mozzarella
Balsamic Drizzle

Sausage & Onion Pizza
Sweet fennel sausage
Tomato sauce
Red Onion

Sausage Vidalia Pizza
Vidalia Onion
Roasted Tomatoes

Zesty Jalapeño & Meats Pizza
Spicy Italian sausage
Jalapeño peppers

You might like:
Pizza: Ham Combos
Pizza Bianche (White Pizza) combos

Last Updated December 4, 2012

02 August, 2012

Blueberry Crumble Pie

Blueberry Crumble Pie ingredients (10)
Makes 8 servings
Pie filling
4 cups fresh blueberries
1 (9-inch) graham cracker crumb pie crust
1 (8-oz) carton sour cream
3/4 cup packed brown sugar
3 Tbsp flour
1.5 tsp vanilla
1/4 tsp grated lemon peel

1/4 to 1/2 cup dry bread crumbs, plain
1 Tbsp sugar
1 Tbsp butter

Blueberry Crumble Pie directions
Preheat oven to 375ºF.

Wash and lightly pat dry blueberries. Then, place in crust.

Combine sour cream with remaining Pie Filling ingredients; then, pour over the blueberries.

Combine Topping ingredients and sprinkle over pie. Bake in preheated oven forty (40) minutes.

Cool for one (1) hour before slicing or serving.

View Marie Edwards' original recipe.

You might like
Blueberry Coffee Cake
TennTucky Blackberry Cobbler
Red, White & Blue Desserts

Dessert > Pies

Page Last Updated 1 July 2015

Taco Salad 2

Taco Salad 2
Makes 4 servings
4 tortillas
Oil for frying
1-LB ground beef
1 (8-oz) bottle taco salad dressing
1-QT shredded iceberg lettuce
1 cup chopped tomato
1 cup (4-oz) shredded Monterey Jack cheese
1/4 cup pitted ripe olive slices
1/2 cup sour cream
2 Tbsp green onion slices (including green tops)

01 August, 2012

Cream Cheese Dip recipes

This post contains dip recipes using cream cheese.
  • Carrot Dip
  • Cracked Black pepper and Herb Spread
  • Creamy Chili Dip

Carrot Dip
Makes 1 cup
1 (8-oz) pkg Light Philadelphia® Brand Neufchâtel Cheese, softened
1/2 cup finely shredded carrot
1 tsp parsley flakes
1/8 tsp salt
Dash of pepper

For serving:

Replace parsley with freeze-dried chives.
Use 1/2 tsp dried basil, or 1/4 tsp dill weed or lemon pepper, instead of parsley.


Combine all dip ingredients, mixing until well blended. Cover and chill. Serve with crudités.

The Carrot Dip recipe above from Philadelphia® Brand is republished in Great American Brand Names  Recipe Cookbook (Lincolnwood: Publications International, Ltd, 1989), 6. 

Cold Artichoke Spread

Cold Artichoke Spread ingredients
Servings not stated
1 can artichoke hearts
1 (1.0-oz) envelope Hidden Valley® Original Ranch® Salad Dressing Mix
1 (8-oz) carton sour cream
3 Tbsp mayonnaise

For serving

Drain artichokes thoroughly. In bowl, use a fork to break hearts into bite-size pieces. Add dressing and mix. Add sour cream and mayonnaise, blending well. Chill before serving with crackers.

Unknown source

Page Last Updated 7 April 2015

Chicken Curry Cream Cheese Ball

Chicken Curry Cream Cheese Ball ingredients
Makes 1
1 (8-oz) carton cream cheese
1 cup cooked chicken, finely chopped
3/4 cup almonds, toasted and finely chopped
1/3 cup mayonnaise
2 Tbsp chutney, chopped
1 Tbsp curry powder
1/4 tsp salt

Chopped parsley or flaked coconut

For serving

Chicken Curry Cream Cheese Ball Directions
Combine cheese ball ingredients; cover and chill for several hours.

Shape into ball; roll in parsley or coconut and serve with crackers.

Chicken Curry Cream Cheese Ball Notes
  • Source unknown

Page Last Modified 21 June 2016

Peachy Creamy Dressing

This is a nice accompaniment to California Summer Fruit Salad.

Peachy Creamy Dressing ingredients (5)
Makes enough for 4 to 6 servings
1 1/2 cups sliced fresh peaches
1/4 cup plain yogurt
1 Tbsp honey
1/4 tsp ground ginger
1/4 tsp salt

Peachy Creamy Dressing directions
Place ingredients in blender and process until smooth. Chill before serving.

You might like
Lemony Low Cal Dressing

California Fruit Salads

These fruit salad recipes are from California cooks, cookbooks or trade associations.

  • Christmas Fruit Salad 
  • Summer Fruit Salad

Isn't this fruit salad beautiful?

Christmas Fruit Salad ingredients (7)
Makes 4 to 6 servings
3 cups seedless grapes, halved
1 melon, balled
3 tangerines, peeled, sectioned and halved
1 (12-oz) pkg fresh raspberries

Juice of 2 lemons
1 generous Tbsp honey
1/2 cup fresh mint, chopped

Several mint sprigs

Christmas Fruit Salad directions
In a large clear glass bowl, mix grapes, tangerines, and melon.

In a small bowl, whisk together lemon and honey; mix in chopped mint. Pour dressing over fruit; toss lightly. 

Sprinkle raspberries over top. Garnish with a few mint sprigs and serve.

When choosing peaches and nectarines, to check ripeness, look for an even yellow color without green around the stem and a fragrant aroma. Red color is not an indicator of ripeness.

When choosing plums, look for a slight "spring" when gently palmed and a fragrant aroma.

Summer Fruit Salad ingredients (6)
Makes 4 to 6 servings
4 cups fresh peaches, plums, nectarines and Bartlett pears
2 Tbsp lemon juice
1 head iceberg lettuce, cleaned and cut into chunks
8-oz Swiss cheese, cut in bite-sized cubes
1/2 cup toasted slivered almonds
Peachy Creamy Dressing

Notes: ca. 1970 - 1980s

Summer Fruit Salad directions
Slice fruit and coat with lemon juice. Toss together lettuce, fruits, cheese and almonds. Serve with dressing.

Page Last Updated  January 24, 2013