Tuesday, July 15, 2014

Recipes from Sunday's show :)

Beef Linguini Casserole

Caprese Salad

Basil-garlic-cheesy Bread

M&M Cake Cookies


1 lb. ground sirloin

1 teaspoon minced garlic

½ cup onion, chopped

1 tablespoon flour

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 tablespoon sugar

2 tablespoons brown sugar

Salt and pepper to taste

1 (12-ounce) box linguine cooked and drained

1 (8-ounce) container sour cream

1 (8-ounce) package cream cheese, softened

1 teaspoon garlic powder

1 (8-ounce) pack shredded mozzarella cheese

Cook sirloin and onion until browned.  No need to drain.  Add the flour and garlic and stir well.  Stir in next 6 ingredients and stir well.  Cover and simmer on low for 30 minutes to 1 hour.  Place cooked and drained pasta in a greased 13x9x2 oven-proof dish.  Mix sour cream, cream cheese and garlic powder well and spread over pasta.  Now top with the meat sauce and bake 40 minutes.  Remove from the oven and sprinkle cheese evenly over the top.  Return casserole to the oven and bake 5 minutes more or just until the cheese melts.  Let casserole sit 10 minutes before serving.  Makes 8 servings.


1 loaf French bread sliced lengthwise

½ cup butter, softened

3 tablespoons parmesan cheese, grated

1 teaspoon lemon juice

3 tablespoons fresh basil, chopped

3 cloves garlic, minced

Mix butter and remaining ingredients well.  Spread evenly over French bread and broil until cheese is melted and bread is crunchy.


6 slices tomato

6 slices fresh mozzarella

Fresh Basil leaves

Balsamic glaze


Salt and pepper to taste

Place 3 tomato slices on a platter then place cheese on top of tomato and a basil leave.  Top with another tomato and salt and pepper.   Drizzle with balsamic glaze and add a dollop of pesto if desired.  Serves 3.


1 box yellow cake mix

5 tablespoons butter, melted

2 eggs

1 teaspoon vanilla

2 cups mini M&M’s

Mix together first 4 ingredients with an electric mixer for about 1 minute.  Fold in M&M’s and pour into a greased 13x9 pan and bake at 350 for 25 minutes.  Let cool completely before cutting.  Makes 2 dozen.

Thursday, July 10, 2014

Simple, Delicious Banana Bread!


1 stick real butter, melted

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream

1 cup chopped pecans

3 very ripe bananas

With a hand mixer, blend butter and sugar together then add eggs and vanilla.  In a small bowl, combine flour, baking soda and salt and gradually blend into the butter mixture.  Blend in the sour cream and 3 bananas.  I like to mash the bananas with a fork before I add them.  Fold in the nuts and pour batter into a greased loaf pan.  Bake at 350 for 50 minutes or until when you insert a knife, it comes out clean.  Great with cream cheese spread on top J

Sunday, July 6, 2014

Recipes from today's show...loved having my sweet Mamma on with me!

Sweet & Sour Chicken

Mamma’s Vegetable Egg Rolls

Fried Rice

Cabbage & Onion Sauté’


1 (8-ounce) bottle Russian dressing

1 (10-ounce) jar apricot preserves

1 envelope dry onion soup

7-8 boneless skinless chicken thighs

Garlic powder, onion powder, salt & pepper to taste

Combine first 3 ingredients together and mix well.  Season chicken on both sides with seasonings and then place in a baking dish.   Pour dressing mixture evenly over all chicken and cover with foil.  Bake at 350 for 45 minutes.  Uncover and bake 15 minutes more.  Serve with steamed or fried rice.



2 tablespoons real butter

2 tablespoons sesame oil

1 small onion, chopped

1 small bag frozen peas and carrots

2 eggs

1 teaspoon salt and pepper

3 tablespoons soy sauce (taste and add more if desired)

2 cups cooked white rice (I like to cook my rice in the morning and refrigerate it for about 6 hours)

In a large wok or electric skillet, heat butter and sesame oil for about  1 minute.  Add onion, peas and carrots and cook on high for about 6 to 8 minutes.  Push to the side and add eggs, salt and pepper.  Cook eggs for 1 to 2 minutes or until scrambled.  Add rice and soy sauce.  Mix all together and cook on high for an additional 3 to 4 minutes. 


1 Package egg roll wraps (This recipe will make 20)

4 tablespoons olive oil or sesame oil

1 bag broccoli slaw

1 bag cabbage slaw

2 tablespoons soy sauce

2 tablespoons toasted sesame seeds

Garlic powder and black pepper to taste

Sweet & Sour Sauce for dipping or Apricot Preserves

In a large skillet, heat 2 tablespoons oil and cook broccoli slaw and cabbage slaw on high for about 10 minutes, stirring continually.  Add the soy sauce, sesame seeds and seasonings and cook a few more minutes or until no liquid is left.  Set aside.  Take one egg roll wrapper  at a time out of the package while stuffing (this will prevent drying out).  Place about 2 tablespoons of cabbage mixture onto to each egg roll wrapper following instructions on the wrapper.  Wet finger tips with water to seal wrappers.  Once you wrap up 20 egg rolls, heat 2 tablespoons of oil in a skillet.  Place 4 eggrolls at a time into the hot oil and cook for about 1 minute per side or until brown and crispy.  Remove from skillet and place on a paper towel to dry.  Serve with sauce or preserves.  You can also add shrimp or chicken to the cabbage mixture.  This is a much lighter version than deep frying the egg rolls J


1 head of cabbage clean and chopped

1 small onion, sliced

2 teaspoons minced garlic

3 tablespoons soy sauce

2 tablespoons teriyaki baste and glaze sauce

2 tablespoons sugar

Salt and pepper to taste

Sesame oil

Heat oil in a wok or large pot and add cabbage, onions and all other ingredients.   Stir fry for about 8 to 10 minutes or until cabbage and onion are tender.





Thursday, July 3, 2014

My Open-faced Tomato Sandwiches...these are on my menu for tomorrow :) Happy 4th!!

Open-face Tomato Sandwiches

1 French Baguette

¼ cup mayo

1 (3-ounce) package cream cheese

1 teaspoon garlic salt

2 teaspoons chopped fresh basil

¼ t. salt and pepper

4 small tomatoes sliced

Mix mayo, cream cheese,  basil, garlic salt, salt and pepper together.  Cover and chill 8 hours.  Spread on baguette slices and top each with a slice of tomato then garnish each with a little piece of fresh basil. 

Monday, June 30, 2014

Steak Marsala, Mashed Cauliflower & Roasted Asparagus...a way to a man's heart :)



4 petite filet mignons

Steak seasoning

1 tablespoon olive oil

Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 3 minutes.  Place steaks in skillet and sear for exactly 3 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 14 minutes.  Remove from the oven and let them rest for 10 minutes. 



1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.


1 bunch of asparagus rinsed and ends cut off

2 T olive oil

Salt and pepper to taste

Place asparagus on a foil-lined cookie sheet, drizzle with olive oil and sprinkle salt and pepper over asparagus. Place in oven heated to 400.  Bake 12 minutes.


2 (1-pound) bags frozen cauliflower

4 tablespoons whipped cream cheese

2 tablespoons butter

Salt and pepper to taste

½ cup sharp cheddar, shredded

Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 

Tuesday, June 24, 2014

Shrimp & Avocodo sandwiches...if you love shrimp, you've got to try this recipe! It's messy, but so worth it :) Enjoy!


¼ cup mayo

2 T ketchup

1 T fresh lemon juice

2 T sweet onion, finely chopped

3 t prepared horseradish

1 T sweet pickle relish

½ t Worcestershire sauce

1 lb. medium shrimp, cooked and cooled

¼ cup each of red bell pepper and celery

Salt and pepper to taste

½ teaspoon garlic powder

Dash of cayenne pepper (optional)

1 avocado, sliced

4 large leafs of lettuce

4 buns ( I like to buy the fresh ones from the grocery store deli)

Combine first 12 ingredients and stir well.  Refrigerate for 4 hours or overnight.  To assemble, place lettuce on the bun then place 3 or 4 tablespoons of the shrimp mixture onto the lettuce and top with avocado.   These are messy, but well worth it! J  Enjoy!



Tuesday, May 27, 2014

I love quiche! Here is my very simple recipe that will get you rave reviews :) Enjoy!


1 small ham steak cut into bite-sized cubes

½ cup onion, chopped

1 tablespoon olive oil

2 cups fresh spinach leaves

5 ounces shredded Swiss cheese

½ cup shredded sharp cheddar

Salt and pepper to taste

4 eggs

1 (5-ounce) can Pet milk

3 ounces whole milk

1 deep dish frozen pie crust

Place the frozen pie crust on a cookie sheet and bake in a 350 oven for just 7 minutes.   Remove from the oven and let it cool down for about 10 minutes.  In a skillet, sauté’ the ham and onion in the olive oil for about 8 minutes or until browned.  Add the spinach, stir and turn off the burner.   Place the Swiss cheese in the pie crust then add the ham mixture.  Sprinkle the ½ cup sharp cheddar over the ham mixture.  Sprinkle with a little salt and pepper.  Mix together the eggs and milks.  Carefully, pour the egg and milk mixture over the ham mixture.  Bake at 350 for 50 minutes.  Halfway through the baking process, cover the quiche loosely with a piece of foil and continue to bake.  Once the quiche has cooked for 50 minutes, remove from the oven and let sit for 15 minutes before slicing.  Make sure that you keep the filled pie crust on the cookie sheet in case there is any overflow.  Enjoy J