Panera Broccoli Cheese Soup

A very good broccoli cheese soup. Serve with crusty bread.


  • 1 tablespoon melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • 1/2 lb fresh broccoli
  • 1 cup carrot, julienned
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper
  1. Sauté onion in butter. Set aside.
  2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
  3. Add the chicken stock. Simmer for 20 minutes.
  4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
  5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Top Secret Recipes Version of Girl Scout Thin Mints Recipe

I love these cookies when Girl Scouts sell them, and I just found the recipe on TSR! I can't wait to make them, but I thought i'd share them first! From Even More Top Secret Recipes.


  • 1 (18 1/4 ounce) package fudge cake mix
  • 3 tablespoons shortening, melted
  • 1/2 cup cake flour, measured then sifted
  • 1 egg
  • 3 tablespoons water
  • nonstick cooking spray
  • 3 (12 ounce) bags semi-sweet chocolate chips
  • 3/4 teaspoon peppermint extract
  • 6 tablespoons shortening
  1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
  2. Cover and chill for 2 hours.
  3. Preheat oven to 350 degrees.
  4. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
  5. To cut, use a lid from a spice container with a 1 1/2-inch diameter.
  6. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
  7. Bake for 10 minutes.
  8. Remove the wafers from the oven and cool completely.
  9. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
  10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
  11. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
  12. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
  13. Refrigerate until firm.

Wonderful Salsa

This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years.


  • 8 cups tomatoes, peeled, chopped and drained
  • 2 1/2 cups onions, chopped
  • 1 1/2 cups green peppers
  • 1 cup jalapeno pepper, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons pepper
  • 1/8 cup canning salt
  • 1/3 cup sugar
  • 1/3 cup vinegar
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) can tomato paste


  1. Mix all together and bring to a slow boil for 10 minute.
  2. Seal in jars and cook in hot water bath for 10 minute.
  3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  4. Yields 3-6 quarts or pints.

Microwave Caramels

These caramels were fast and easy to make. I have a suggestion to make individual caramels that are super easy to handle.


1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk


Combine all ingredients.
Cook 6 minutes, stirring every two minutes.
Stir and pour into lightly greased dish.
Let cool.
Cut, wrap in wax paper & store in air tight container.

Greek Potatoes (Oven-Roasted and Delicious!)

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week.

  • 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
  • 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
  • 1/2 cup olive oil
  • 1 cup water
  • 1 tablespoon dried oregano (get the Mediterranean, it's the best!)
  • 1 lemon, juiced
  • sea salt
  • fresh coarse ground black pepper
  1. Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
  2. Put all the ingredients into a baking pan large enough to hold them.
  3. Season generously with sea salt and black pepper.
  4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
  5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
  6. Bake for 40 minutes.
  7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
  8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
  9. This will take about another 40 minutes.
  10. Do not be afraid of overcooking the potatoes- they will be delicious.
  11. Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Taco Ring (From Pampered Chef)

I attended a Pampered Chef party and had this taco ring. I had ate them many times but was always to scared to make one. It's so easy--took me a few times to make it look pretty but it's really simple to do, just experiment around with it. My kids now request these instead of regular tacos. I was out of black olives tonight, so I used green--the toppings are your personal choice really! Makes 16 rolls but we can't eat just one!


  • 1 lb lean ground beef
  • 1 (1 1/4 ounce) package taco seasoning mix
  • 1 cup shredded cheddar cheese (4 ounces)
  • 2 tablespoons water
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 1 medium bell pepper
  • 1 cup salsa
  • 3 cups Lettuce, shredded
  • 1 medium tomato
  • 1/4 cup onion, chopped (optional)
  • 1/2 cup pitted ripe black olives (optional)
  • sour cream (optional)


  1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
  2. Remove pan from heat.
  3. Stir in taco seasoning mix, cheese and water.
  4. Preheat oven to 375°F.
  5. Unroll crescent dough; separate into triangles.
  6. Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
  7. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
  8. Bake at 20-25 minutes or until golden brown.
  9. Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
  10. If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
  11. Add your toppings to top of ring and finish with more shredded cheese and sour cream.
  12. This is great with a salad.

Honey Beef and Broccoli Stir Fry

A little sweet and a little spicy perfect blend of flavors!

  • 1 lb sirloin
  • 2 cups fresh broccoli florets
  • 1 small onion
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons cooking sherry
  • 2 tablespoons honey
  • 4 tablespoons vegetable oil
  • 1 teaspoon crushed red pepper flakes


  1. Cut onion and beef into thin strips (beef should be bite size).
  2. Add two tbl oil to hot pan or wok.
  3. When oil is hot and swirly, add garlic and onions. Cook two minutes or until onion is lightly browned.
  4. Add florets and cook two minutes.
  5. Add sirloin and stir fry until cooked through. Don't overcook or florets will be mushy!
  6. Meanwhile, Combine sherry, cornstarch and soy.
  7. Turn heat off and drizzle honey all over stir fry. Add soy mixture and stir.
  8. Stir in red pepper.

Kittencal's Chicken Crescent Roll Casserole

This will also work great with turkey; if you do not have chicken breasts, then use any leftover cooked chicken. If desired you can fill the crescents just with the filling mixture and omit the soup, just brush with butter before baking. They are wonderful just stuffed with the filling!


  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese (or any cheese of choice)
  • 1/2 cup 18% table cream (or use whipping cream)
  • 4 ounces cream cheese (very soft)
  • 4 tablespoons butter (very soft but not melted)
  • 1/2-1 teaspoon garlic powder (optional)
  • 1/3 cup onion, finely chopped (can use green onions)
  • 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2-3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
  • 1 -2 cup grated cheddar cheese (for topping)
  1. Set oven to 350°F.
  2. Butter a casserole dish (any size to hold crescent rolls).
  3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
  4. Heat just until the cheese melts (do not boil).
  5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
  7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  8. Season with seasoned salt or white and black pepper to taste.
  9. Unroll the crescent rolls.
  10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  11. Drizzle a small amount of soup mixture on the bottom of the dish.
  12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  13. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  14. Bake for about 30 minutes.

Carrabba's Bread Dipping Spice

This is a favorite with Italian-style grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, then you are set to dip your bread.


  • 1 tablespoon minced basil
  • 1 tablespoon chopped parsley (Italian is best)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt or 1/2 teaspoon ground sea salt
  • 1/2 teaspoon chopped rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon fresh lemon juice
  1. Combine all of the ingredients, EXCEPT oil and lemon.
  2. Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same.
  3. Stir in oil and lemon juice.
  4. TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.
  5. Dip sliced bread in mixture.
  6. French bread is good.
  7. ENJOY.

One Pot Mexican Skillet Pasta

Monday has decided to rear it’s ugly head yet again but I’m hoping I can make it a little better with this glorious pasta I have for you today. And it’s not just any kind of pasta. It’s a one-pot-skillet-kind-of-pasta, loaded with cheesy goodness, freshly made salsa, corn, beans, tomato, avocado and ground turkey. And it comes together in less than 30 minutes, perfect for those busy weeknights!

Ingredients :

    1 tablespoon olive oil
    1 pound ground turkey
    1 (15-ounce) can tomato sauce
    2 cups salsa, homemade or store-bought
    2 cups cooked elbows pasta
    1 Roma tomato, diced
    1 cup corn kernels
    1 cup canned black beans, rinsed
    1/2 cup shredded cheddar cheese
    1 avocado, halved, seeded, peeled and diced
    2 tablespoons chopped fresh cilantro leaves

Direction :

Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with avocado and cilantro.

Chili's Copycat Cajun Chicken Pasta

I can never get enough of Chili's whether it's just their fresh salsa and bottomless tortilla chips or their Quesadilla Explosion salad! So here's yet another Chili's favorite to try at HOME!

  • 2 chicken breasts, boneless skinless
  • 4 teaspoons cajun seasoning
  • 4 tablespoons butter or 4 tablespoons margarine
  • 3 cups heavy cream
  • 1/2 teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 8 ounces penne pasta, cooked and drained
  • 2 roma tomatoes, diced
  • 1/2 cup parmesan cheese, fresh shredded, to taste


  1. Slightly moisten chicken with water.
  2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
  3. In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
  4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
  5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
  6. When chicken is cooked through, place on cutting board and slice into strips.
  7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
  8. Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

Wendy's Frosty

My mother-in-law has made this Frosty for us for years! We all think it tastes just like the real thing!

  • 16 ounces Cool Whip
  • 1 (14 ounce) can sweetened condensed milk
  • 1 gallon chocolate milk
  1. Pour condensed milk and Cool Whip in an ice cream freezer.
  2. Fill to"fill line" with chocolate milk.
  3. Stir all ingredients, then turn on machine and let it freeze!

Chicken Noodle and Wild Rice Soup

I made this with peas instead of celery. It is a wonderful thick soup. It's like a creamy chicken noodle soup. My mother-in-law even approved.

  • 80 ounces chicken broth
  • 12 ounces egg noodles (Pkg. frozen)
  • 1 (6 1/4 ounce) box wild rice mix (quick cook)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 2 cups half-and-half
  • 2 cups cooked boneless skinless chicken breasts (diced)
  • 1/2 cup onion (diced)
  • 1 cup carrot (diced)
  • 1 cup celery (diced)


  1. In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
  2. Add Frozen egg noodles and return to a boil.
  3. Reduce heat cover and simmer for 15 minute.
  4. Add rice and seasoning packet and cook for 5 minute.
  5. In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
  6. Add the flour mixture slowly to the soup pot stirring constantly.
  7. Bring to boiling; cook 1 minute or until thickened and bubbly.
  8. Slowly add half and half to soup stirring constantly.
  9. Add diced chicken.
  10. Heat through.

Cracker Barrel's Hashbrowns Casserole

I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch.


  • 2 lbs frozen hash browns
  • 1/2 cup margarine or 1/2 cup butter, melted
  • 1 (10 1/4 ounce) can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup onion, peeled and chopped
  • 2 cups cheddar cheese, grated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Creamy Burrito Casserole

Satisfy your craving for something different tonight. It's good and fairly easy. This is stuff I usually have on hand too.

  • 1 lb ground beef or 1 lb ground turkey
  • 1/2 medium yellow onion, chopped
  • 1 (1 1/4 ounce) package taco seasoning
  • 6 large flour tortillas
  • 1 (16 ounce) can refried beans
  • 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 4 ounces sour cream
  • jarred hot sauce, if desired to spice it up


  1. Brown ground meat/turkey and onion; drain.
  2. Add taco seasoning and stir in refried beans.
  3. Mix soup and sour cream in a separate bowl.
  4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  5. Tear up 3 tortillas and spread over sour cream mixture.
  6. Put 1/2 the meat bean mixture over that.
  7. Add a layer of cheese.
  8. You could put some hot sauce on this now.
  9. Repeat the layers.
  10. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Broccoli Cheese Soup for the Crock Pot

This recipe was listed as one of the Top 10 Recipes on the website for soups made in the Crock-Pot. Let's see!


  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 (10 ounce) can cream of chicken soup
  • 1 1/2 cups milk
  • 1 lb Velveeta cheese, cubed
  • 1 (10 ounce) package frozen chopped broccoli
  1. Sauté onion and green pepper in butter.
  2. Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Cracker Barrel Meatloaf

This meatloaf has the sauce that reminds me of what is served at Cracker Barrel

  • 2 eggs
  • 2/3 cup milk
  • 32 Ritz crackers, crushed
  • 1/2 cup chopped onion
  • 4 ounces shredded sharp cheddar cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 lbs ground beef
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1 teaspoon mustard


  1. Preheat oven to 350.
  2. Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
  3. Bake at 350 for 45 minutes.
  4. Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

This is a simple throw-together dish I came up with that is great for a Sunday after-church meal.


  • 1 (32 ounce) bag tater tots
  • 0.5 (3 ounce) jar bacon bits (I used Hormel brand)
  • 5 boneless skinless chicken breasts
  • 1 1/2 cups grated colby cheese
  • 1 1/2 cups grated monterey jack pepper cheese
  • 3/4 cup milk
  • salt and pepper
  1. Grease the bottom of the crock pot.
  2. Layer 1/2 the tater tots on the bottom of the pot.
  3. Sprinkle with 1/4 of the jar of bacon bits.
  4. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
  5. Top cheese with the chicken breasts.
  6. Sprinkle chicken with salt and pepper to taste.
  7. Top chicken with another 1/3 of cheese.
  8. Sprinkle with another 1/4 of the jar of bacon bits.
  9. Add remainder of the tater tots.
  10. Top with final 1/3 of the cheese.
  11. Pour milk over the top.
  12. Set crock pot to high and cook 3-4 hours.

Authentic Watergate Salad

I loved this stuff when I was a kid and the recipe is perfect. Used Trader Joes frozen whipped topping which purports to be a healthier version, if there can be such a thing

  • 1 (4 ounce) package instant pistachio pudding mix
  • 1 (20 ounce) can crushed pineapple with juice, undrained
  • 1 cup miniature marshmallow
  • 1/2 cup chopped nuts
  • 1 3/4 cups non-dairy whipped topping, thawed
  1. Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended.
  2. Gently stir in whipped topping.
  3. Refrigerate one hour or until ready to serve.

Quick Cinnamon Rolls - No Yeast

These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together.


  • 2 cups flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 3/4 cup milk
  • 4 tablespoons butter
  • 1 cup brown sugar or 1 cup white sugar
  • 3 teaspoons cinnamon
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
  2. Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
  3. In a large bowl mix together flour, sugar, baking powder, and salt.
  4. Cut in softened butter (sometimes your hands are the best tools).
  5. Stir in milk to form a soft dough.
  6. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
  7. Spread the remaining filling on the rolled out dough.
  8. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
  9. Bake for 20-25 min at 400°F.
  10. For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
  11. Once rolls are finished, drizzle on glaze and serve warm.

Simply Sour Cream Chicken Enchiladas

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas

  • 1 lb chicken breast, diced
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 8 flour tortillas, softened (8 inches each)
  • 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 (15 ounce) can chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chilies

  1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Weight Watchers Parmesan Chicken Cutlets

This chicken tastes so great that it is great to have for dinner even when you're not on a diet.


  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons dried Italian seasoned breadcrumbs
  • 1/8 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper
  • 4 boneless skinless chicken breasts (about 1 pound)
  1. Preheat oven to 400 degrees.
  2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
  3. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
  4. Arrange on nonstick baking sheet.
  5. Bake until chicken is cooked through, 20-25 minutes.

Grilled Cabbage

Don't be surprised if even your kids like this grilled treat. It's easy to cook this alongside steaks or burgers on the grill, as long as you start the cabbage wedges first.


  • 1 head cabbage
  • 4 teaspoons butter
  • 4 slices bacon
Spice mix
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons grated parmesan cheese
  1. Cut cabbage into four wedges.
  2. Place each wedge on a piece of doubled heavy-duty aluminum foil.
  3. Spread cut sides with butter.
  4. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
  5. Wrap bacon around each wedge.
  6. Fold foil around cabbage, sealing each wedge tightly.
  7. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Easy Garlic Chicken

A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.

  • 4 boneless skinless chicken breasts
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 1 tablespoon olive oil
  • additional herbs and spices, as desired


  1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
  2. In small sauté pan, sauté garlic with the oil until tender.
  3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  5. Add salt and pepper to taste.
  6. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Mexican Rice

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right.


  • 12 ounces tomatoes, very ripe and cored
  • 1 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste (may omit if using canned tomatoes)
  • 1 1/2 teaspoons salt
  • 1/2 cup fresh cilantro, minced
  • 1 lime
  1. Adjust rack to middle position and preheat oven to 350.
  2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
  9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  10. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
  11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
  12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
  13. You'll love this rice! Money back guarantee.

The Best Easy Beef and Broccoli Stir-Fry

I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry.

  • 3 tablespoons cornstarch, divided
  • 1/2 cup water, plus
  • 2 tablespoons water, divided
  • 1/2 teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • 1/3 cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice
  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

Caramelized Baked Chicken Legs/Wings

Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chook and pop in the oven! I actually like this with wings better.


  • 2 1/2 lbs chicken legs
  • 1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
  • 1/2 cup soy sauce
  • 1 2/3 tablespoons ketchup
  • 3/4 cup honey
  • 2 -3 garlic cloves, minced
  • salt and pepper
  1. Preheat oven to 180 degrees Celsius.
  2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
  3. Pour over the chicken.
  4. Bake in preheated oven for one hour, or until sauce is caramelized.
  5. Could also use wings or pork ribs.

Salmon Patties

My husband loves these almost as much as hamburgers!


  • 1 can salmon
  • 2 eggs
  • buttery cracker, crushed (I use Ritz)
  • parsley flakes
  • red pepper flakes (to taste)
  • salt & pepper (to taste)


  1. Drain salmon well, and remove skin& bones.
  2. Place into medium mixing bowl& mash up with fork.
  3. Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry).
  4. Form into patties& place in a pre-heated skillet, sprayed with a little non-stick spray.
  5. Cook until golden brown on both sides.

Salmon With Sriracha Sauce and Lime

This is one of my go-to recipes when I can't think of what to make for dinner. The fish is topped with cilantro, but it's also great with pickled ginger.

  •     Juice and zest of 1/2 lime
  •     1 tablespoon maple syrup
  •     1 1/2 teaspoons tsp sriracha sauce*
  •     1/2 teaspoon coarse sea salt
  •     1 1/4 lbs pounds salmon fillet, skin removed
  •     2 tablespoons coarsely chopped cilantro
  1. Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt.
  2. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top.
  3. Roast salmon until cooked through and flaky, 15 minutes.
  4. Sprinkle with cilantro; serve.

Pulled Pork (Crock Pot)

I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

  • 4 lbs pork roast (shoulder or butt)
  • 2 large onions
  • 1 cup ginger ale
  • 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
  • barbecue sauce, for serving (optional)


  1. Slice one onion and place in crock pot.
  2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
  3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
  4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
  5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
  6. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
  7. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
  8. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
  9. Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.