Saturday, December 1, 2018

Pepperoni Biscuits


So, this is not the best photo, but these yummy biscuits get eaten so quickly that I always forget to take a good picture.  Try them for a quick snack or with soup for a meal.

Simple Cookery Pepperoni Biscuits

1 can Pillsbury's Grands Flaky Layers
1/4 cup spaghetti sauce
1 cup shredded cheddar cheese
1 pkg sliced pepperoni
garlic powder - to taste

Pre-heat oven to 450 degrees.  Soak pepperoni in hot water for about a minute and then drain over paper towels.  This will take a lot of the grease out, but feel free to skip this step if you want.

Separate each biscuit into 3 layers.  This takes a little practice and patience.  If you can only split in in half, that's fine too.  On the bottom layer, spread the spaghetti sauce - about a teaspoon.  Cover sauce with cheese - about a tablespoon.  Layer 3-4 pepperoni slices over the cheese and then cover with the next layer of biscuit.  Repeat steps and cover with top of biscuit.  Sprinkle top with some garlic powder.

Bake at 450 for 10 minutes and then keep a watch on the biscuits until they are browned to your desire.  This works well with ham or salami too.

Monday, November 12, 2018

Simple Cole Slaw


Simple, tasty, and the perfect side any time of year.  You can make this with fresh cabbage and carrots, but I prefer the ease of buying a package of tri-color slaw.

Simple Cole Slaw

1 bag of tri-color saw mix (16 oz)
1 cup mayonnaise
3 tablespoons sugar
1/4 teaspoon salt
1 teaspoon coarse ground black pepper
2 teaspoons celery seeds
2 tablespoons minced onions (dehydrated, or finely minced fresh onions)
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar

Mix all ingredients together in a large bowl.  Add slaw mix and coat evenly.  Refrigerate 2-4 hours before serving.  Amount of slaw will reduce as it stores so you can add more slaw mix if needed.  If you want to make more, just keep your dressing ratios the same when increasing the amounts.

Sunday, June 3, 2018

Quinoa & Fried Brown Rice

Quinoa & Fried Brown Rice 


2 cups polish sausage - diced
1 small onion, chopped
1 teaspoon chopped garlic
sliced mushrooms - about a cup
1 can water chestnuts - chopped
1 package Seeds of Change Quinoa & Brown Rice
1 tablespoon Teriyaki sauce
1 tablespoon Kikoman's Stir-Fry Sauce
1 tablespoon olive oil

Saute onions, mushrooms and olive oil until tender.  Add water chestnuts and sausage.  Cook until sausage is slightly browned.  Cook rice according to package directions.  Add to  sausage mixture.  Stir in sauces and remove from heat.  You can also stir in any veggies you like - it's great with broccoli.  

Thursday, February 22, 2018



  • 6 hard-boiled eggs
  • ½ tsp. prepared mustard
  • 2 tsp. mayo
  • 2 tablespoons chopped ham
  • salt, pepper, paprika
Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, mayo, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika.  

Tuesday, January 30, 2018



  • 1 head young cabbage
  • 1 small red pepper, seeded & chopped
  • ½ cup cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup sugar
  • ½ cup vinegar
Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely.  Combine with pepper and dressing just before it is ready to serve.  

Saturday, December 23, 2017

Grandma Tona's Adventures

We used to make these candies every Christmas.  Mom would pack them tight in a big Christmas tin and store them in the bedroom.  Back then, we didn't have any heat in the bedrooms and they would stay nice and cool.  These days I have to store them in the refrigerator.  You can let them come to room temperature before serving.

The mixture will still be quite hot when you start to roll them into balls.  So, be careful.  Use some extra butter on your hands to keep it from sticking.  I also sprinkle a little coconut on top of each layer in the container.  And, I separate the layers with wax paper.

Grandma Tona's Adventures

1 pound chopped dates
3/4 cup sugar
1/2 cup butter
1 egg, beaten
1 tablespoon cream (or evaporated milk)
1/4 teaspoon salt
1 teaspoon vanilla flavoring
2 cups Rice Krispies
1 cup chopped nuts (pecans or walnuts)
1 cup coconut
In heavy saucepan, mix dates, sugar and butter over low heat. Cool mixture at room temperature. Add beaten egg, cream, salt, and vanilla. Stir well and cook over low heat until egg is cooked - about 2 minutes. Add Rice Krispies and nuts. Form into small balls and roll in coconut. Store in air tight container in refrigerator.

Dates, sugar and butter

After egg mixture is added...

Add cereal and nuts

Mix well, let cool a little while and then form into balls

Thursday, December 14, 2017

Easy Potato Soup

Easy Potato Soup


4 cups chopped potatoes
1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
2 cups chicken broth
1 cup evaporated milk
1 can cream of mushroom soup
1/4 teaspoon salt
1/2 teaspoon black pepper
4 slices bacon, cooked and chopped
1 cup cheddar cheese
1/4 cup cheddar cheese (for topping)

Combine potatoes, onion, celery, butter, broth, salt and pepper in microwave safe dish.  Microwave on high for 5 minutes.  Stir.  Cook another 8-10 minutes or until potatoes are tender.  Add soup, milk, bacon and cheese, stirring well.  Cook another 2 minutes until bubbly.  Top with cheddar cheese and serve.