Sunday, July 27, 2014

Recipes from today's show :)


MEXICAN RICE               





3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli)

2 cups sour cream

1 can cream chicken soup

1 cup pepper jack cheese, shredded

1 ½ cups Mexican blend or sharp cheddar cheese, shredded

1 small can chopped green chilies

1 teaspoon each of salt, pepper, garlic powder and onion powder

16 (10-inch) corn tortillas

Vegetable oil

1 cup of Colby jack cheese, shredded

Salsa, extra sour cream and fresh diced jalapeno peppers for topping

Combine first 7 ingredients, stir well and then set aside.  Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat.   Lay cooked tortillas on paper towels as you take them out of the skillet.  Place about ¼ cup to ½ cup of the chicken mixture into each tortilla and roll up.  Place filled tortillas seam side down in a large baking dish.  Cover with foil and bake at 350 for 25 minutes.  Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas.  Bake about 5 minutes more or just until the cheese is melted.  Serves 6 to 8.


2 ripe avocados, peeled and diced

½ cup onion, chopped

½ cup fresh tomato, chopped

3 cloves fresh garlic, minced

1 ½ tablespoons fresh lime juice

1 fresh jalapeno pepper, diced ( I remove the seeds)

1 teaspoon each of salt and pepper

1 tablespoon fresh cilantro, optional

In a bowl, use a fork to mash avocados, then add remaining ingredients and stir well.  Serve with chips or veggies.


1 tablespoon oil

1 tablespoon butter

2 ears corn, shucked and cut off the cob

2 cups Basmati rice

½ cup onion, chopped

3 cloves garlic, minced

1 (10-ounce) can Original Rotel

1 (14 1/2 –ounce) can diced tomatoes (don’t drain)

1 (14 ½-ounce) can chicken broth

1 teaspoon each salt and pepper

1 teaspoon cumin

Fresh chopped cilantro for garnish

In a large pot, Heat oil and rice together and add onion and corn.  Cook for 8 minutes.  Add garlic and rice and stir constantly for 2 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat to low, cover and cook for 20 to 30 minutes or until water is all cooked out and rice is fluffy.  Stir occasionally.  Sprinkle fresh cilantro over rice before serving.  Serves 6 to 8.




1 frozen key lime pie cut into 8 or 10 pieces

Popsicle sticks

2 cups semi-sweet chocolate chips

1 cup heavy whipping cream

Take the pie out of the freezer for 15 minutes.  While still mostly frozen, use an electric knife to cut pie into 8 or 10 pieces.  Carefully slide a Popsicle stick into each piece of pie.  Place pieces on wax paper on a cookie sheet and return to the freezer for at least 30 minutes.  Meanwhile, in a saucepan, heat the chocolate chips and cream over  medium to medium-low heat, stirring often.  Heat until all melted and the chocolate takes on a silky appearance.  Remove chocolate from heat.  Dip each frozen pie piece quickly and carefully into the chocolate.  I like to use a spoon to pour extra chocolate on the pie while I’m dipping it.  Place the chocolate-dipped pie back on to wax paper that has been sprayed with cooking spray.  Place back in the freezer for 3 to 4 hours.  Overnight is best.  Wrap them individually in saran wrap or serve immediately.  These are very rich but always a hit with family and friends J




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.