Friday, December 1, 2017

Tuna Salad

Tuna Salad

2 cans chunk light Tuna (6 oz) in vegetable oil
6 eggs, hard boiled, cooled & chopped
2 cups celery, chopped
 3 heaping tablespoons Miracle Whip Salad Dressing
1/4 teaspoon black pepper
1/8 teaspoon salt, or to taste
Drain oil from tuna.  Combine all ingredients in an air-tight container. Mix well, adding a little more salad dressing or salt/pepper until seasoned to your taste. Chill 2 hours before serving. 

Wednesday, November 15, 2017

Chicken & Green Bean Casserole

This is the basic green bean casserole - some added ingredients move it from a side dish to a main course.  You could use any vegetables you wanted to make a yummy casserole.

Chicken & Green Bean Casserole


1 cup cooked chicken breast, cubed
1 can cut green beans (15 oz)
1 can french cut green beans 15 oz)
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup evaporated milk
1 teaspoon soy sauce
1 teaspoon black pepper
1 cup cheddar cheese
1 cup French's Onions
1/4 cup French's Onions (for topping)

Pre-heat oven to 350 degrees.  Pour milk, soup, soy sauce and pepper into medium casserole dish.  Mix well.  Add chicken, beans, mushrooms and onions.  Mix well and bake for 40-45 minutes at 350 degrees.  Top with remaining onions and bake another 5-10 minutes or until browned.

Sunday, November 12, 2017




4 cups crumbled cornbread
2 cups chicken broth
2 cups celery, diced
2 cups onion, diced
1 tablespoon butter
3 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
2 eggs

Pre-Heat oven to 350 degrees.  Cook onion and celery in melted butter until tender.  Add chicken broth and bring to a boil.  In large bowl, combine cornbread, sage, salt and pepper.  Pour broth mixture over ingredients and mix well.  Stir in eggs and add more broth if needed.  Pour into a 9x13 baking dish.  Bake 30-40 minutes at 350 until brown on top.

Tuesday, November 7, 2017

Apple Cake

This is a variation on a dump cake recipe.  I always loved the recipe, but wanted more apples...many more apples...

Apple Cake


2 cans apple pie filling (21 oz)
1 package yellow cake mix
2 cups Granny Smith applies (peeled and chopped)
2 sticks butter
4 tablespoons sugar
2 teaspoons cinnamon
tablespoon lemon juice
1 teaspoon apple pie spice

Pre-heat oven to 350 degrees.
Mix cinnamon and sugar together.  Pour lemon juice over chopped apples.  Coat with about half the sugar mixture (save the remaining for the top of the cake).
Coat 9x13 pan with butter.
Pour one can of apple pie filling in pan and spread evenly.  Sprinkle with apple pie spice.
Pour chopped apples into pan and spread evenly.  Top with remaining can of apple pie filling.
Spread cake mix over apples.  Spread evenly and break up the lumps.
Sprinkle with remaining cinnamon/sugar mixture.
Melt 1/2 stick of butter.  Slice remaining butter into thin pats. 
Place pats of butter on top of cake mix.  Top with melted butter.
Bake at 350 degrees for approximately 45 minutes or until golden brown on top.
Serve warm with ice cream or whipped topping.  This is also delicious served cold.

Friday, November 3, 2017

Roasted Vegetables

This really isn't a recipe.  But, it's something I like to have for dinner.  I use whatever veggies I have on hand and roast them in the oven with polish sausage.  So, feel free to experiment with your fall favorites.

Roasted Vegetables

1 pound polish sausage, sliced/quartered
1 pound small potatoes, quartered
1 medium onion, sliced
Brussels sprouts - about 12 - frozen is fine
1 zucchini, sliced
olive oil
garlic powder

Mix all ingredients together - making sure to coat the vegetables well.  Use the salt, pepper, and garlic powder based on your personal taste.  Place on large baking pan or cookie sheet.  Bake at 450 for 30-40 minutes or until potatoes are crisp.  Enjoy!

Sunday, October 29, 2017

Halloween ' Boo' Bags

These little Halloween ‘Boo’ Bags are not only cute, but they are completely edible right down to the handle. The chocolate covered bars stand up to look like bags filled with Halloween treats.
Halloween ‘Boo’ Bags
Ingredients for the bars
10 oz bag of large marshmallows
3 Tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla flavoring
3 cups Trix cereal
1 cup Cheerios
1 cup pecans, chopped
1 cup dried cranberries
Butter an 8x8 pan and set aside. Combine Trix, Cheerios, pecans and cranberries in bowl and set aside. In a heavy sauce pan, over low heat, melt butter. Add marshmallows and stir until melted and blended with butter. Add cinnamon and vanilla. Stir well. Add cereal mixture. Pour into 8x8 pan. Smooth down top with the back of a buttered spoon on spatula. Allow to cool at room temperature.

When mixture is cooled, cut into 9 equal size bars. The bars will still be a little soft, so you can mold them, if needed, so they will stand up right. Place bars in the freezer for ten minutes.
Ingredients for decorating the bars
16 oz almond bark
Writing icing
Candy corn for decorating
While bars are chilling, melt almond bark according to package directions. Remove bars from freezer. Dip each bar in the chocolate, leaving about half an inch uncovered, and stand upright on wax paper. Once chocolate is hardened, apply the handles. Coat the inside first inch of each licorice stick with the melted chocolate. Apply each end to the side of a bag and hold in place until the chocolate hardens, about 20 to 30 seconds. You can reinforce the handle by adding a little melted chocolate around the seams. 
To make signs for your bags, put wax paper on a cutting board. Spread a thin layer of melted chocolate on wax paper. Make the area large enough to write all of the words you want on your bag. With writing icing, spell out the words you want, like RIP or Boo. You can even use names if you want. Leave enough room between each word to cut out signs. With a sharp knife, cut around your words. Lift the wax paper and remove each sign. Put a little melted chocolate on the back of the sign and place it on the front of the treat bag. The chocolate will harden and hold the sign in place. 
Store in air tight container overnight. If you are not serving the bags the next day, refrigerate them until ready to serve.

Thursday, October 26, 2017

Halloween Spider Candy

Halloween Spider Candy
These spiders may look scary, but they taste delicious. Coconut tinted with black food coloring give the spiders their ‘hairy’ appearance. They make the perfect addition to your Halloween treat table! 
Halloween Spider Candy
1 cup Golden Graham cereal, crushed
8 oz package of chocolate almond bark
2 Tablespoons crunchy peanut butter
½ cup raisins
½ cup rolled oats.
1 cup coconut
Black food coloring
Miniature pretzels, about a half-cup
Writing icing, red
In a glass bowl, mix coconut with a few drops of black food coloring. Stir until complete coated, adding more if needed. Set aside. Melt almond bark according to package directions. Mix in peanut butter and stir until smooth. Add cereal, raisins, and oats. Drop by tablespoonful onto wax paper, making the candy in an oblong shape. Before candy hardens, top each one with the tinted coconut.. Break pretzels into small pieces reserving the ones that are slightly curved to make your spider legs. Coat each pretzel ‘leg’ with melted chocolate and attach to the spiders side. Someone may be counting, so be sure to use four legs on each side. Reinforce the legs by drizzling a little melted chocolate on each side after they are attached. Sprinkle a little more coconut on top. Take the red writing icing and add two red dots on the front of each spider for eyes.