Contemporary Novels
Mystic Creek Series
Harrigan Family Series
Coulter Family Series
Kendrick Family Series
Other Contemporary Romance

Historical Novels
Valance Family Series
Coulter Family Series Historical
Comanche Series
Other Historical Titles

Harlequin Intrigue
Printable Checklist

HomeBookshelfAboutBlogJust for FunContactFor the Press

My Blog
  Greetings from

Photo Gallery | Favorite Recipes | Happy Pets | Contest


Cooking and Baking Conversion Link:

Fahrenheit and Celsius Converter (for oven temperature):






Amazing Raspberry Jam
Artichoke Spinach Dip
Bacon-Tomato Squares
Cajun Candied Pecans
Caramel Corn
Cheese Ball
Corn Dip
Cranberry Fruit Relish
Buffalo Chicken Dip
Delicious Fruit Recipe
Dirty Diapers
Figs Italiana
Hot Wing Dip
Mom's Party Pizzas
No-guilt Cheesy Portabello Mushrooms
Onion and Swiss Dip
Poor Knights
Protein Bars (that taste like candy bars)
Ranch Crackers
Rolled and Stuffed Prosciutto Wraps
Ruben Hot Dip
Salami Roll-ups
Snack Mix
Sonja's Snack Mix
Spiced Pecans
Tomato Sauce


Easy and Delicious Biscuits
Homemade Tortilla
Parmesan Breadstick Broomsticks
Sour Cream Drop Biscuits
Speckled Bread (from Wales)


5 Ingredient Soup
Carmel Apple Salad
Cauliflower Salad
Cheeseburger Soup
Chicken Chili
Chicken Lemon Soup
Honeymoon Salad
Kidney Bean Salad
Momma's REAL Potato Salad
Pink Cloud
Pink Cloud Salad
Pink Salad


Easy Apple-Berry Crisp
Holiday Jello
Mousse au Chocolat (chocolate mousse)
Easy and Wonderful
Easy Coconut Ice
Hershey Candy Bar Pie
Layered Strawberry Shortcake
M & M's Crispy Creamy Bars
Turtle Dessert


Butterfinger Cake
Chess Cake
Cherry Dump Cake
Kestin Kaka (Danish for Almond Cake)
Pudding Cake
Pumpkin Cake
Too Good To Be True Cake


Easy Diabetic Holiday Shortbread Cookies
Cake Mix Cookies
Cocoa Drop Cookies (Unbaked)
Cookie Cake
Easiest Peanut Butter Cookies Ever
Easy Peanut Butter Cookies
Gluten Free Peanut Butter Chocolate Chip Cookies
Lemon Cookies
Peanut Butter Cookies
Pumpkin Cookies
Wheat-free Peanut Butter Cookies


3 Soup Chicken
“Canned” Chili
Chicken Cacciatore
Chicken Noodles
Chicken Rice Delight
Crockpot Chicken with Black Beans
Crock Pot Creamy Chicken Delight
Double Cheese Chicken and Vegetable
Easy Enchiladas
Easy Pasta
Eezy-Peezy Meat
Favorite Low-Carb Inexpensive Recipe
Hamburger Goulosh
Holiday Potatoes for A Crowd
Homemade Sloppy Joe
Honey-Dijon Pork Loin
Kathryn Chicken
KC Casserole
One Dish Chicken
Pasta Bake
Poor Man's Dinner Shredded Pork
Sloppy Joes
Teenage Delight
Tuna Burgers
Tuna Rice Olive Casserole


Chocolate Marshmallow Fudge
Crock Pot Candy
Double Peanut Clusters
Easy Fudge
Payday Bars
Peanut Clusters
Pecan Pralines
Rocky Road Candy
Skor Bar Cookies


Cream Corn Casserole
Fried Broccoli and Cauliflower


Amazing Raspberry Jam

4 Cups Green tomatoes (Chopped)
4 Cups Sugar

Boil 10 minutes
Add 1 large pkg Raspberry Jell-O
Simmer 20 minutes
Put in jars

Tinna Om
Albany, Oregon

Artichoke Spinach Dip

1 can garbanzo beans chopped and blended smooth
1 can of marinated artichoke hearts, drained and chopped
1 1/2 cup fresh spinach chopped
1 t garlic
1/4 cup olive

Mix garbanzo beans in the blender until smooth like paste, stir in chopped artichoke hearts, chopped spinach, garlic and olive oil. Serve as a dip with crackers.

Low fat and tasty

Jane Hinrichsen
Cottage Grove, Minnesota

Bacon-Tomato Squares

1 pound bacon, crisply cooked and crumbled
2 to 3 large plum tomatoes, seeded and chopped
8 ounces Swiss cheese, shredded
1/2 to 3/4 cup mayonnaise
1 package refrigerated flaky biscuits (10 biscuits)

Preheat oven to temperature recommended on the biscuit package.
Combine bacon, tomatoes, & Swiss cheese with enough mayonnaise to hold the mixture should be spreadable.
Pull each biscuit apart into three sections so they look like skinny biscuits, (this is why you need the flaky type) and line the bottom of a 13x9-inch baking pan. Smoosh the biscuits together to form a continuous crust.
Top the crust with the bacon-tomato mixture and bake for 15 to 20 minutes or until the bottom of the crust is golden brown and the cheesy is bubbly.

Remove from the oven and let cool in the pan for 5 to 10 minutes. Cut into squares to serve warm.

Maripat McLaughlin
Malden, Massachusetts

Cajun Candied Pecans

2—32 oz bags Pecans
Pasteurized powdered egg white mixed to make 6 egg whites
1/4 c Creole or Cajun Seasoning
1 cup brown sugar blend Splenda
2 Tbsp cinnamon
1 Tbsp nutmeg

Mix egg whites according to instructions or use 6 egg whites and pour over pecans to moisten. Mix seasonings and Splendid and mix into pecans. Spread on single layer in two pans and bake at 250 degrees for 1 hour, turning at 30 minutes.

Kathy Rohde
Walla Walla, Washington

Caramel Corn

1 Cup Brown Sugar
1 Stick Butter
1 Large Bowl of Popcorn

Melt brown sugar and butter, bring to a boil and only boil for 1 minute. Pour over the popcorn, and viola, you have caramel corn! It's delicious.

Linda Robbins
Golden, Colorado

Cheese Ball

8 oz softened cream cheese
8 oz sharp Tillamook cheddar cheese (grated)
1/4 tsp garlic powder (really to your taste)
1 tsp Worcestershire sauce (really to your taste)
Chopped pecans

Mix together softened cream cheese and all other ingredients EXCEPT the pecans. Once you have it mixed thoroughly, form into a ball and refrigerate overnight. Actually you can keep this mixture for a couple days in the fridge. One half hour before serving roll in chopped pecans. At Christmas time I like to press the mixture into a Christmas tree shaped cookie cutter and refrigerate overnight. Then the next day before serving, I gently press the pecans into the tree shape - very festive!

Diane Young
Harper Texas

Corn Dip

2 cans petite cut diced tomatoes with jalapenos
2 cans Shoepeg corn (plain white or yellow canned corn)
8 oz cream cheese
1 stick butter

Drain corn and tomatoes. Heat until melted and well mixed. Serve warm with tortilla chips.
Heating in the microwave works fine.

Susan Schluederberg
Bel Air, Maryland

Cranberry Fruit Relish

l lb. (4 cups) fresh cranberries
l navel orange
l firm apple or pear
1/2 cup dates
l cup sugar (or more to taste).....

Pick over cranberries; coarsely chop or put through meat grinder or food processor with quartered orange (unpeeled), quartered and cored apple or pear and dates. Sweeten to taste. Makes about 4 cups. Keeps well refrigerated.

Joan Ross
House Springs, Missouri

Buffalo Chicken Dip

8 oz. cream cheese (softened)
1 jar Maria's Chunky Blue Cheese Dressing
1 cup Frank's Hot Sauce
3 Chicken Breast, boiled
Tortilla chips

Shred the 3 chicken breast (I like it finely shredded, but coarse is just as tasty). Add all the other ingredients, mix well and bake at 350 degrees for 20 minutes or until bubbly.

Serve with tortilla chips, delicious!

Loretta Simpson
Newark, Delaware

Delicious Fruit Recipe

2 small containers of Strawberry Glace
(found in the fresh fruit section of the grocery store)
Fresh cut strawberries
Pineapple chunks
Banana slices
Fresh blackberries

Put together, stir and chill...a delicious fruit dish....any fresh fruits can be used but fresh strawberries are a must ingredient.

Jackie Wisherd
La Mesa, California

Dirty Diapers

1 roll ground sausage
1 block of cream cheese
2 cans of Pillsbury flaky biscuits

Preheat oven at 425 degrees.
Cook the sausage in a sauce pan (like you were making ground beef for tacos) get meat as small as possible. Drain grease.
Then after it is done add the cream cheese and let it melt. Mix thoroughly.
Then take your biscuits and break them apart. With your hands or rolling pin flatten biscuit and cut in half. One biscuit will make 2.
Add filling to half of your dough and then fold over to make little taco shape pastry. Pinch edges to seal. Bake at 425 until done - about 7-10 min.

These are great finger foods. Great for breakfast. I hope you enjoy them as much as everyone in my office does.

Kathleen Kundert
Knoxville, Tennessee

Figs Italiana

Fresh Figs
Mascarpone cheese

Remove stem from fig, make a slice through the center from top to bottom without cutting all the way through. Put a scant tsp of cheese, push fig back together. Wrap fig in half slice of prosciutto and lay on hot grill, turning once to crisp prosciutto slightly on all sides. Melt cheese and heat fig. Devour happily :o) Buon Appetito!

Dinamarie Wanamaker
Slatington, Pennsylvania

Hot Wing Dip

Things You’ll Need:

1 lb boneless chicken breasts
1 8oz pkg cream cheese (softened)
1 c ranch dressing
1 c hot sauce
2-3 c cheddar cheese

Step 1...
Bake your chicken breasts until cooked. Be sure not to overcook your chicken!
Step 2...
Shred chicken into small pieces using a fork.
Step 3...
Mix your cream cheese, ranch dressing and hot sauce (I like Texas Pete's) until blended. Add your shredded chicken to the mixture.
Step 4... Spread the mixture evenly into a glass baking dish. Cover with cheddar cheese. Step 5...
Bake at 350 degrees until bubbly, around 15 minutes. Remove from heat and cool for 5 minutes before serving. This allows it to set up some.

Serve with corn chips for dipping. Yum!

Cathy Cook
Cobbtown, Georgia

Mom's Party Pizzas

l pkg. hamburger or Pork sausage
l lb. Velveeta cheese
3 Tbsp. catsup
2 tsp. garlic powder or salt
Party Rye Bread...

Brown sausage and drain. Add cheese and other ingredients. Mix well and spread on small party rye bread. Bake @ 350 degrees for 3-5 minutes. These are my children and grandchildren's favorite. They can be prepared ahead and frozen to heat up later.

Joan Ross

No-guilt Cheesy Portabello Mushrooms


Small portabello mushrooms
Veggie Shredds mozzarella cheese (no cholesterol/no trans fat cheese made from soy)
Veggie Shredds cheddar cheese (no cholesterol/no trans fat cheese made from soy)
Sport peppers - 1 or 2

Clean and take the centers out of all of the mushrooms.
Cut the sport peppers into small pieces and put one piece in the center of each mushroom.
Put a mix of the mozzarella and cheddar Veggies shreds on top of each mushroom.
Cook in the microwave for 3 minutes or in the oven until the cheese is melted.

My husband does not like mushrooms, but he cannot eat enough of these when I make them.

Yvonne Brizzolara
Elmwood Park, Illinois

Onion and Swiss Dip

2 cups of mayo
1 package of fine shredded swiss cheese
1 red onion - chopped fine

Mix well and serve with club crackers, great for parties and super easy!

Liz Sergent
Clinton Twp, Michigan

Poor Knights

1 slice French bread, coffee bread or any white bread per person
1 cup plus 2 TB milk
butter or margarine


Cut a thick slice of bread for each person. Dip bread slices in the milk. Fry in butter or margarine until golden brown on both sides. Serve hot topped with a bit of jam. Can also top with jam and whipped cream or ice cream, and the "poor knights" become "rich knights".

Minna Puustinen

Protein Bars (that taste like candy bars)

1 Cup Peanut Butter
1 Cup Honey
2 1/2 scoops of Chocolate Protein Powder
1 Cup of your favorite trail mix
2 1/2 Cups of Raw Oatmeal

Mix together peanut butter and honey in a sauce pan and heat over low temp just till combined. In a large bowl combine Powder, trail mix and oatmeal. Pour honey and peanut butter mixture over dry ingredients. Pour into a 9x9 wax paper lined brownie pan and refrigerate. Cut and slice, keeping the rest in the fridge! Really yummy and a little goes a long way!

Theresa Vondra
Fort Worth, Texas

Ranch Crackers

1 box saltine crackers
2 packages dry ranch dressing
1 cup canola oil

Take all 4 packages of crackers & both ranch dressing & combine in a large bowl that has a lid. Pour the canola oil over the 2 ingredients & toss to coat the crackers evenly. Put in airtight container & ENJOY!

Carol A. Sanders
Van Buren, Arkansas

Rolled and Stuffed Prosciutto Wraps

1 package pre-sliced Italian Prosciutto ham
1 wheel Brie cheese
1 jar sugar-free apricot preserves

Separate ham and cut slices in half
Cut Brie into wedges (about 16 per wheel)

Place prosciutto on a flat surface
Take 1 wedge of Brie cheese and place on ham
Top cheese with 1/4 teaspoon preserves

Starting from narrow end, roll (tucking in sides). Secure with a toothpick. Makes approximately 16 ham and cheese rolls

Nancy M. Dowicki
Germantown, Maryland

Ruben Hot Dip

1 lb Shredded Corned Beef—Deli Lunch Meat Is Fine
2 Cups shredded Swiss Cheese
1 8oz Brick Of Cream Cheese
1 Jar Or Bag Of Sauerkraut Well Drained
1/2 Cup Thousand Island Dressing

Combine All Ingredients Together In A Crock Pot Or Sauce Pan. On Medium Heat...It Will All Melt And Blend Together...Serve On Little Rye Bread, Your Favorite Cracker, or Chips

Dawn Kreft
Memphis, Michigan

Salami Roll-ups

2 packages crescent rolls
1/2 lb. hard salami
1 beaten egg
Sesame seeds

Preheat oven to 375 degrees. Open crescent rolls but do not separate triangles. Pinch seams of four triangles together, creating two rectangles. Place sliced salami generously over each rectangle using all salami.

Roll lengthwise in jelly-roll fashion, making sure to tuck in each bit of salami. Tuck in ends of rolls and press seams closed. Place seam-side down on cookie tray. Brush with beaten egg and sprinkle with sesame seeds. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Slice diagonally and serve.

Sylvia Vandertulip
Summerville, South Carolina

Snack Mix

1 box of yogurt cheerios
salted peanuts
peanut M&M's (or any flavor your family enjoys)
raisins or craisins

Add as much of each item as you like, hop in the car (or eat at home) and enjoy.

Ruth Wendler
Barker, New York

Sonja's Snack Mix

Equal portions of....
Mixed Nuts
Raisins or Craisins (dried cranberries)
M&M Candies
Pretzels (small shaped)
Miniature Marshmallows (colored for Holidays)

Mix all ingredients in a large bowl.
Transfer to mini-snack size bags for your favorite Trick-or-Treaters...

Sonja Warmath
Olive Branch, Mississippi

Spiced Pecans

2 egg whites
2 tsp cold water
1 lb. pecan halves
1 cup granulated sugar
1 tsp cinnamon

In large bowl, beat egg whites and water with whisk until frothy, but not stiff. Add pecans and mix until all pecans are coated. Mix together sugar and cinnamon. Pour mixture over nuts and mix together (I use a rubber spatula). Pour onto greased cookie sheet. Bake in 225 degree oven for one hour, stirring every 15 minutes. You can tell when they are done because nuts will not be wet from egg whites anymore.


Wonderful for small bags for friends around the holidays or in a pretty gift dish wrapped.

Sherilyn Clark
Phoenix, Arizona

Tomato Sauce

8-10 Fresh Roma tomatoes, coarsely chopped
Large handful of fresh Italian basil, or half handful of dried sweet basil
1 medium sweet white onion, chopped coarsely
3-4 cloves of garlic, crushed
1 to 1 1/2 cups olive oil, does not need to be of finest quality

Pour olive oil into a large saucepan, turn heat on high. Add garlic and onion, let them get cooked until they are translucent, then add tomatoes and basil. Turn heat to low, simmer until tomatoes are tender, about stewed tomato consistency. Add a pinch of coarse sea salt, then toss with a pound of angel hair pasta. Top with freshly grated pecorino-romano cheese, and serve immediately.

People will treat you like a queen if you make this for them, somehow they will think that you slaved for hours to make it. Act faint and wilt a little, you will not have to do the dishes for a while!

Anna Cuva
Reynoldsburg, Ohio


Easy and Delicious Biscuits

1 1/2 cups of self rising flour
1 cup heavy duty whipping cream (smallest container of cream)

That is all the ingredients - mix up (fork or hands) put on floured board and roll out until 1/2"
Put oil in flat pan using cutter - put biscuit dough in turning biscuit over so well oiled
Bake in oven 425 degrees for approx 20-25 min. Wonderful and CAN'T FAIL.

Happy eating.

Betty Allen
Bartow, Florida

Homemade Tortillas


6 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup shortening or olive oil if you want to cut out more cholesterol
3 1/2 to 4 cups hot water

If you have a mixer please use or knead by hand if you want to get your hands messy.

1. Place flour, salt and baking powder in a mixing bowl. Stir until well mixed. Add shortening or oil and cut into four mixture.
2. Add 2 cups of hot water to flour mixture. Add remaining water 1 cup at a time until the dough is smooth and not sticky.
3. Divide dough into balls that are about 1 1/2 inch in diameter. Using your fingers and heels of your hand, round the ball into a small disk that is about 3 inches in diameter. Heat a pancake pan over medium heat. Do not add oil or butter to prepare the pan, just heat it up.
4. I need to mention that you do not want to flour the surface to roll out your tortillas as this will cause your tortillas to be brittle almost cracker like. To roll out tortillas, place a disk on your surface and starting in the middle roll up once and roll down once. Pick up the dough and turn one quarter on opposite side.

Continue to do this until the tortilla dough is as large as you want it. Some prefer larger thinner tortillas and some a little thicker.

Once this is done place on heated pancake pan. Cook for about 30 second on the first side, while you are waiting for the first side to cook you can start rolling out the next disk. Then using your fingers or a spatula turn over to the other side for about 15 to 20 seconds.

Continue this process until all dough disks are done.

If you don't have an objection to butter, place some on a tortilla and enjoy. This is the way my kids eat them when they are hot off the pan.

Hope you enjoy,

Monica Durkop

Parmesan Breadstick Broomsticks

Two 1 pound pieces frozen pizza dough, thawed.
2 Tablespoons milk
1/4 cup grated Parmesan

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil. On a lightly floured countertop roll each piece of dough into a 6 by 10 inch rectangle. With a floured chef's knife, cut each rectangle into six 10 inch strips.

Make 3 inch lengthwise cuts at one end of each strip, 1/4 inch apart to form broom straws. Twist and pull uncut portion of strips to form a broom handle (each breadstick will be about 15 inches long). Gently transfer broomsticks to prepared baking sheet, place at least 2 inches apart. Separate cut ends.

Brush broomsticks with milk and sprinkle with Parmesan.
Bake until golden, 15 to 18 minutes. Serve warm or at room temperature.

Christine Varela
North Fort Myers, Florida

Sour Cream Drop Biscuits

1 cup self-rising flour or 1 cup of Bisquick (I prefer flour but either is good)
8 oz. sour cream

Mix flour and sour cream thoroughly and drop in six dollops on a heavy non-stick baking sheet. Bake at 425 degrees in center of oven till top is golden brown. Serve hot with butter or margarine (top with jam or jelly for a real yummy desert substitute).

Harriet McDonald
Panacea, Florida

Speckled Bread (from Wales)

6 oz dried fruit
8 oz dark brown sugar
1/2 pint strong hot tea
10 oz self-rising flour
1 egg

This is Wales' traditional rich fruit bread.

Soak the dried fruit and sugar overnight in the tea.
You can use either fresh tea, or the cold dregs from the teapot.
Next day, sieve the flour and fold it into the fruit.
Mix in the lightly beaten egg.
Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1-1/2 hours.

Cool and store for at least 2 days in a tin so that it matures moist and rich.
Traditionalists say you should never butter the Bara Brith.

Penney Wilfort
Hawthorne, California


Carmel Apple Salad

4 green apples
8 oz. container Fat Free Cool Whip
22 oz. can crushed pineapple
Small package sugar free butterscotch pudding mix
1/4 cup dry roasted peanuts (chopped)

In large bowl, mix Cool Whip and dry pudding mix together.
Add crushed pineapple (do not drain)
Mix in the apples and peanuts.
Refrigerate 1 hour and serve

Susan Murra
Enumclaw, Washington

Cauliflower Salad

1 head of cauliflower
1 head of lettuce
1 lb of bacon
1 yellow onion
1 cup miracle whip

Chop up lettuce to bite size pieces. Cut the cauliflower sprouts into manageable pieces. Cut the onions (do not dice) and mix these 3 ingredients together. Set aside. Fry the bacon (crispy) and save the grease. Let the bacon cool. Put the miracle whip in lettuce mixture. Mix well. Add bacon grease to that and mix well again. Then crumble the bacon and add to the salad.
You can add parmesan cheese to the top.

Let set in the fridge for about an hour and then enjoy.

Lenette Hendrix
Poplar Bluff, Missouri

Chicken Lemon Soup

This is one of my favorite recipes. I used to work at a restaurant where they made this soup, but the recipe was a secret. I experimented at home until it tasted as I remembered. My grandparents loved when I made this soup for them. This is great served with hot crusty bread or rolls. (serves 2)

2 cans of low sodium chicken broth
1 lemon (zest and then juice lemon. You should have a small pile of yellow zest and approximately 1/4 cup of juice)
2 eggs, beaten
1/8 cup of orzo pasta
Salt and pepper to taste

In a medium saucepan (covered), bring broth, orzo and lemon zest to a simmer. Cook until pasta is tender.

While broth is heating, crack two eggs in a heat safe cup and beat with a fork. Add the lemon juice to eggs and beat well.

Once the pasta is cooked, *slowly* pour approximately one cup of broth into the egg and lemon juice mixture. YOU MUST whisk or stir the eggs with a fork as you pour the hot broth into the egg mixture. This process tempers the eggs so they do not get lumpy when you mix it with the broth.

Now, reduce the hot broth on the stove to a simmer. *Slowly* pour the egg, broth and lemon mixture into the pot with the broth and stir constantly. The soup will start to thicken slightly as it warms through. Don’t let it boil. Once it is hot, add salt and pepper until you like the flavor and serve.

If you need to reheat it, it is best to put it on a double boiler or steam it.


Kristina Watson
Harrisburg, Pennsylvania

Honeymoon Salad

Ingredient: Lettuce Alone

Frances Fanton
Titusville, Florida

Kidney Bean Salad

1 lg can kidney beans (drain)
1 lg can tuna fish (drain)
diced onion
salad dressing

Mix all ingredients together and place in fridge. This is good anytime.

Emma Metz
Egg Hrbr Twp, NJ

Momma's REAL Potato Salad


3 Large Potatoes
3 - 5 Heaping Tablespoons of Kraft Mayo Real Mayonnaise (not Miracle Whip - for whatever reason, the batches don't have the same flavor with the Whip, trust me!)
1 teaspoon of Mustard
2 teaspoons of Relish
3-5 Large Hardboiled Eggs

Skin the potatoes. Dice/slice and plop them in a pot of water (add a pinch of salt if you wish) and boil them until they are soft. (To determine if they are done, stab the bigger potato with a fork - if it presses in w/o resistance than they should all be done!)

In a separate pot, hard-boil 3 - 5 large chicken eggs. Once done, scoop them out and place the eggs in a microwave safe bowl (because the eggs are so HOT!) in the freezer for 10 minutes for a rapid cool down. Once they are handle able, peel the shells off and chop them up into a large mixing bowl.

Drain the boiled potatoes. Add to the sliced or chopped eggs.

Add the Tablespoons of Mayo CAREFULLY - remember that you can always add more, but there's no way of getting it out if you put too much in! Add it to taste - you want the mix to be slightly creamy but not be overpowering with the taste of Mayo.
Stir in Relish the same way and add a touch of mustard for a bit of a tangy bite!

The ingredients will all still be hot but are surprisingly good at this temperature! Our family has found they prefer it warm to cold now, but for potlucks it is best to chill it, cover the Tupperware with tinfoil and cold packs to keep it fresh for several hours at a serving table.

Serve with chilled Lemonade (or Lemonade punch) for a fantastic combo!!!

Nicole Doman
from the Mountains of Tennessee!!!!

Pink Cloud

1 package (3 ounces) strawberry gelatin
1 cup boiling water
1 cup vanilla ice cream
3/4 cup chopped fresh strawberries
1/4 cup chopped pecans

In a mixing bowl, dissolve gelatin in boiling water. Cool until syrupy. Add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Spoon into individual serving dishes. Refrigerate until firm. Makes 4 servings.

Karen Snizaski
New Kensington, Pennsylvania

Pink Cloud Salad

1 can cherry pie filling
1 can Eagle brand milk
1 can crushed pineapple
1 container Cool Whip

Drain pineapple. Pour pie filling in bowl with eagle brand milk and stir. Add crushed pineapple and cool whip. Refrigerate until serving time. You can use any kind of pie filling but cherry is what I use for the holidays.

Jean Meyers
Champaign, Illinois

Pink Salad


1. Whipped Cream
2. Strawberry Banana Jell-O
3. Marshmallows
4. Mandarin Orange Slices
5. Maraschino Cherries

Directions (This takes approximately 10 minutes to make.)

1. Mix whipped cream and Jell-O together until everything is combined evenly. There should be no red left; the mixture should be a pink-ish color. (Try not to mix too long or too fast or the whipped cream will lose its fluffiness!)
2. Stir in the desired amounts of marshmallows, mandarin oranges, and maraschino cherries to the cream. (If you dislike oranges or cherries, bananas and/or pineapple slices work as good substitute fruits!)
3. Enjoy your pink salad as a side dish or a light dessert! :)

Amanda Kirby
Waldorf, Maryland

5 Ingredient Soup

1 - pound cooked ground beef, drained
1 - 14.5 ounce can kidney beans
1 - 10.5 ounce can mild rotel tomatoes (optional - this makes it spicy)
2 - 14.5 or 1 pound cans minestrone soup (can also use soup in the jars)

Add all the cans to the cooked ground beef. No spices needed. Heat until warm.
Serve with cornbread. Great during winter. (You can double for larger groups, but don't use too much of the rote if you are feeding kids or you don't like spicy food.)

Recipe as is serves 4 - 6 people.

Norma Saenz
Austin, Texas

Cheeseburger Soup

1 pound ground beef
4 cans chicken broth
5 or 6 potatoes (peeled and cut into cubes)
Shredded cheese
Sour cream

Brown ground beef and drain. Add broth to the pot, with ground beef. When broth starts to boil, add potatoes. Cook until potatoes are soft. Add cheese and cook until melted. Add salt, pepper, and sour cream when serving.

Grace Porter
Paris, Texas

Chicken Chili

1 can diced tomatoes
1 cans tomato soup
1 pkg. onion soup mix
1 can cook chicken
1 cans chili beans

You can dump all this into a pot and serve almost as soon as it’s hot. It’s great on a cold night if you’re late getting home from work, and a big hit when you’re camping and the weather turns. Our family goes really light on the seasonings since my husband has Crohn’s Disease, but you can add some extra chili spice if you wish. You can top with soup crackers, shredded cheese and/or sour cream.

Karen Alonzi
Bloomington, Minnesota



48 oz cream cheese
10 eggs
3 cans (14 oz each) of sweetened condensed milk
5 tsp flour
(This amount makes a lot - about 2 pans of cheesecake, so to make a smaller batch you could cut the amount of each ingredients in half)

HOW TO MAKE: In a blender, add 20 oz cream cheese, 4 eggs, 1 can of sweetened condensed milk, and 2 teaspoons of flour. Blend and then pour into a cheesecake pan (will do this 2 1/2 times - the last time only add 10 oz cream cheese, 2 eggs, 1/2 can of sweetened condensed milk, and 1 tsp of flour). Fill each pan a little more than half-way and place in oven at 350F. Baking takes about 1 hour or until the cheesecake gains a golden color. To check if it is ready, use the toothpick test.

The cheesecake could be eaten warm but I recommend leaving enough time to cool and the refrigerator for a few hours before serving.

Lizzet Rojas
Long Beach, California

Easy Apple-Berry Crisp


1 can apple pie filling
1 can whole berry cranberry sauce
1/4 cup butter, softened
3/4 cup brown sugar
1 1/2 cups dry oatmeal


Preheat oven to 350 degrees F. Spray a 10" x 13" baking pan lightly with nonstick cooking spray. In a large mixing bowl, combine fruit.
In a separate bowl, mix together butter, sugar and oatmeal (mixture will be crumbly). Spread fruit mixture evenly in prepared pan.
Sprinkle oatmeal topping evenly over fruit. Bake for 30 minutes or until lightly brown and crisp (do not over bake). Serve warm or cold.

Virginia Campbell
Clifton Forge, Virginia

Holiday Jello

1 small box cherry jello
1 small box lime jello
1 cup vanilla ice cream
crushed peppermint candy sticks


Prepare 1 box of jello as stated on the box.
Place in refrigerator until set.
Prepare the next box of jello but DO NOT ADD the cup of cold water. Instead add a cup of vanilla ice cream to the hot water and stir until the ice cream is melted.
Pour over the first jello made and let set for about a half hour.
Sprinkle crushed peppermint candy over top and place back in refrigerator.

When served, the jello should look like 3 layers and the candy on top makes it really pretty.

My kids loved making this on holidays and you can use differant kinds of jello and hard candy.

Beverly Adams
Gering, Nebraska

Mousse au Chocolat (chocolate mousse)

Food and recipes of France
Always a winner, and easy to make, I don't remember ever meeting anyone who didn't like chocolate mousse. The better the chocolate, the better the end result. Don't use 'cooking chocolate' of any description!

200 gm dark / plain / bittersweet chocolate
3 eggs, separated
250 ml double / whipping cream
35 gm caster sugar

1. Melt the chocolate slowly in a bowl placed over a saucepan of simmering water. Let it cool for a couple of minutes, until you can stick your finger in without pain!
2. Stir the egg yolks into the chocolate
3. Whisk the egg whites until very stiff and peaky, then slowly add the sugar a bit at a time, whisking again as each bit is added
4. Gently and slowly fold the egg whites, a spoonful at a time, into the chocolate. Don't be aggressive; you want to keep the volume of the eggs as much as possible.
5. Pour gently into the final bowls or ramekins and put in the fridge for a few hours.

Shana Henderson

Easy and Wonderful

1 can condensed milk
Cool Whip
Ground Nutmeg

Take a can of condensed milk, remove the label, place in saucepan on its side, cover with water (add as needed to keep covered) and boil for 3 hours. Then place in refrigerator to cool. Open spoon some in bowl, top with cool whip and ground nutmeg. Sit back and enjoy with coffee or tall glass of milk.

Tammy Foster
Kernersville, North Carolina

Easy Coconut Ice

Combine 1 can of sweetened condensed milk,
3 1/3 cups of icing sugar
4 1/4 cups desiccated coconut.

Mix well, divide the mixture in half.

Press half in the base of a small slab tin,
Color the rest with a few drops of red food coloring
Press the pink mixture over the white slab.
Chill until firm
Cuts into small squares.

Mary Preston
QLD, Australia

Hershey Candy Bar Pie

1 Graham Cracker Pie Crust
6 reg. size Hershey with Almond Candy Bars
1 reg. size Cool Whip

Thaw the Cool Whip -

Melt the candy bars -(LOL I melted the plastic container on my first try. I was using the microwave and the chocolate got hotter and hotter until I smelled this burning smell and there was a hole in the bottom of the measuring cup I was using. So - a word of advice - Use a GLASS container and go slowly - low power - small time increments - stir often in between adding more time.)

Fold melted chocolate into the cool whip and pour into the pie crust. This can even have a slight marbled effect, so quickly blending is fine. Refrigerate to cool.

Absolutely deeelicious! Promise that any and all chocolate lovers will enjoy this one.

Bonnie Woodman
Coopersville, Michigan

Layered Strawberry Shortcake


2 tubs of frozen strawberries (thawed)
2 tubs of whipped cream
1 angel food cake


In a 9 x 13 pan, cut the angel food cake into thin slices and layer on the bottom, next add a layer of strawberries and then a layer of whipped cream, repeat one more time and cover and place in refrigerator until ready to serve.

Jennifer Davies
Wood River, Illinois

M & M's Crispy Creamy Bars


3/4 cup M&M's plain chocolate candy
3/4 cup M&M's peanut chocolate candy
1/4 cup oil
4 cups crispy rice cereal
1 quart vanilla ice cream, softened
additional M&M's plain chocolate candy, for topping


Line 9x9" baking pan with foil; brush w/oil or spray with cooking spray.
Chop up M&M's; combine with oil in lg. microwave-proof bowl.
Microwave on high 1 min or until chocolate is melted
Add rice cereal, toss to coat
Press 1/2 of mixture into bottom of pan, freeze 10 min.
Spread ice cream over top, cover w/remaining mixture
Top with additional M&M's
Cover and freeze overnight
5 min before serving, remove foil and cut into 9 bars.

Loretta Wilson
Buckeye, Arizona

Turtle Dessert

Here’s a great recipe for the beach, supper club or a child’s birthday party.

Prep: 10 min. — other: 2 hrs. 5 min.

17 ice cream sandwiches
1 (12.5 ounce) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup hot fudge topping, heated

Place 8 1/2 ice cream sandwiches in a 13 X 9 inch baking dish. Spread evenly with caramel topping and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving. Cut into squares, drizzle with fudge topping and serve.

Yield: 10 servings.

Per serving: Calories 609 (41% from fat); Fat 28 g (sat 13 g, mono 9.8g, poly 3.9g); Protein 7.4g; Carbs 83.8g; Fiber 3.3g; Chol 34 mg; Iron 1/3mg; Sodium 262mg; Calc 154mg.

Annette C. Foster
Taylors, South Carolina


Butterfinger Cake


Ice Cream Sandwiches (amount depending on the size of cake)
Cool Whip
Crushed Butterfinger (or any other chocolate candy bar)
Chocolate Syrup and Caramel Syrup

First layer ice cream sandwiches on the bottom of the container. Spread Cool Whip over sandwiches, then crushed candy bar, and top off with chocolate and caramel syrup. Use as many layers as you want and keep frozen. Simple but so delicious!

Ciara Brown
Morganfield, Kentucky

Chess Cake

1 box Duncan Hines yellow cake mix
1 stick melted butter
3 eggs
1 box powdered sugar
8 ounce cream cheese

Combine the dry cake mix, butter and 1 egg. Mix well. Pat into bottom of 9 x 13 greased pan. Then, combine 1 box powder sugar, 2 eggs and 8 oz cream cheese in food processor until smooth. Pour over cake mix. Bake 350 degrees for 40-45 minutes.

Tammy Foster
Kernersville, North Carolina

Cherry Dump Cake

2 cans cherry pie filling
1 cup oatmeal
1 cup chopped nuts
1 yellow or white cake mix
1/2 cup margarine, melted

Preheat oven to 375°. Spread pie filling on bottom of greased 9x13-inch pan.
Sprinkle dry cake mix over filling. Sprinkle oatmeal on top of cake mix.
Pour melted margarine evenly on top. Add nuts. Bake in 375° oven for 35 to 40 minutes.

Penney Wilfort
Hawthorne, California

Cookie Cake

1 Cake Mix - your choice
1 Stick of Melted Butter/Margarine
1 Egg

Mix together. Grease a 9 X 13 pan. Spread out mix evenly.
Bake in oven for 10-15 min. May have to check midway to see if it looks done.

Enjoy! :)

Connie Bryant
Carbondale, Illinois

Kestin Kaka (Danish for Almond Cake)

1 cup sugar
1 cup flour
1 softened square butter, or 1/2 cup
2 eggs
2 t. almond extract

Mix and press into a pie plate. Sprinkle with almond slivers if desired. Cook 25 minutes at 350 degrees.

Kerry Angelbuer
Bountiful, Utah

Pudding Cake

1 small box pudding (not instant)
1 pkg. Cake mix


1. Cook pudding as directed
2. Add dry cake mix to hot, cooked pudding
3. Pour into greased 9” x 12” pan
4. Bake at 350 degrees for 30 minutes or until inserted toothpick comes out clean. Allow to cool before cutting.

This recipe is very versatile as any flavor pudding and cake mix may be used. Additionally, chocolate or butterscotch chips as well as nuts may be added.

The cake may be served with whipped cream or cool whip and fresh fruit.

Lucille Beland

Pumpkin Cake

1 Spice Cake box mix
3 egg whites
1 can solid pack pumpkin

Beat egg whites until frothy.
Fold in pumpkin.
Stir in cake mix with wire whip until well mixed.
Pour into a bundt pan sprayed with Pam baking spray.
Bake at 350 for about 50 minutes.


Carmella Chinaris
Cocoa, Florida

Too Good To Be True Cake

1 box German Chocolate Cake Mix
1 (14oz) can sweetened condensed milk
1 (17oz) Jar Butterscotch ice cream topping
1 (8 oz) tub Cool Whip (Thawed)
3 Heath Candy Bars - Crushed

Preheat oven to 350 degrees. Prepare cake mix from package directions, and bake in 9 x 13" pan. While cake is warm from the oven (not hot), poke holes in cake with handle of wooden spoon, about 1 inch apart. Pour sweetened condensed milk over cake, then spread with ice cream topping. Refrigerate until completely cooked, about 1 hour. Top with Cool Whip, then sprinkle top with crushed candy bars. Keep refrigerated until served.

Bonnie Woodman
Coopersville, Michigan


Easy Diabetic Holiday Shortbread Cookies

Makes 28 cookies

1 cup unsalted butter, softened
1/2 cup plus 2 Tbs. xylitol
1/4 tsp. salt
2 cups sprouted grain flour

1. Beat butter, xylitol and salt in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add flour, 1/2 cup at a time, beating well after each addition. Shape dough into 14-inch-long log. Wrap tightly in plastic wrap; refrigerate 1 hour.
2. Preheat oven to 300ºF. Cut log into ½-inch-thick slices; place on ungreased cookie sheets.
3. Bakes 20-25 minutes or until lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.

NOTE: Xylitol has a glycemic index of seven and is 100% natural, making it perfect for those looking out for their blood sugar. Sprouted grain flour digests like a vegetable, making it much easier to digest, and has a glycemic index of 15, also perfect for those concerned about their blood sugar.

Carla Kirk

Cake Mix Cookies

1 box cake mix (any flavor)
1/2 cup vegetable oil
2 eggs
2 Tablespoons HOT water

Mix well. Can add chocolate chips, raisins, nuts, whatever. Drop by teaspoon on ungreased cookie sheet. Bake 350 degrees for 10-14 min depending on your oven.

Marilyn Morrison
Melbourne Beach, Florida

Cocoa Drop Cookies (Unbaked)

Boil together 5 minutes

2 c. white sugar
1/2 c. butter
1/2 c. cocoa
1/2 c. milk

Mix well with 3c. quick oats. Drop by spoonfuls on waxed paper and cool. Hope you enjoy.

Alice Crutts
Gasport, New York

Easiest Peanut Butter Cookies Ever


1 cup creamy peanut butter
1 cup sugar
1 egg

1. Combine all ingredients and beat until completely mixed.
2. Spoon tablespoons of mixture onto a greased cookie sheet (about 1 inch apart)
3. Bake at 350 degrees for 10 min, then ENJOY!

Brittany Lim
La Jolla, California

Easy Peanut Butter Cookies

1 Egg Lightly Beaten
1 Cup White Sugar
1 Cup Crunchy Peanut Butter

Mix all three ingredients together. Drop by teaspoonfuls on cookie sheet, press down lightly. Bake 350 Degrees for 10 min and let cool.

Clara Knowles
Beatrice, Nebraska

Gluten Free Peanut Butter Chocolate Chip Cookies

1 cup peanut butter
1 cup sugar
1 egg 1/2 cup chocolate chips

Mix all ingredients
Roll into 1 inch balls
Roll balls in sugar
Place on cookie sheet 1 inch apart Bake in 350 degree oven for 15-20 min.

Dorothy MacDougall
Antigonish, Nova Scotia, Canada

Lemon Cookies

1 box lemon cake mix
1 carton cool whip

In a large bowl, mix the cake mix and cool whip together.
Try to smooth out any dry cake mix crumbles, until well blended.
Form into balls, and roll in powdered sugar.

Cook at 350 degrees (on greased cookie sheet) for 10 min, or until the bottoms are just turning light brown.

Take out, remove from pan and let cool before eating.

Amanda Mathias
Bordentown, New Jersey

Peanut Butter Cookies

1 c sugar
1 c peanut butter
1 egg

Mix all together and bake at 350 degrees until bottoms are golden brown.

Tastes great when you push a Hershey’s kiss onto the top also!

Sossity Bolen
Hastings Michigan

Pumpkin Cookies

1 box spice cake mix
1 15 oz can of real pumpkin

Mix together and drop rounded spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes or until firm. Frost if you want, my family likes cream cheese frosting.


Lindsay Burnau
Uniondale, Indiana

Skor Bar Cookies

1 pack Skor chippets
1 can condensed milk
1 box Ritz crackers
1 container chocolate or white icing (Betty Crocker), can use low-fat kind

Crush us the crackers, add the can of condensed milk with about three quarters of the Skor chippets.
Mix well, put in a greased 9x9 pan then bake at 350 degrees for 10-15 minutes, let cool cover with the icing.

Then top with the remaining Skor chippets Cut in squares. ENJOY
I think they taste better if kept cool.

Linda Noseworthy
St John’s, Netherlands

Wheat-free Peanut Butter Cookies


1. One cup creamy peanut butter
2. One cup white sugar
3. One teaspoon baking powder
4. One egg
5. White sugar to roll dough balls in before baking.

Preheat the oven to 350°.
Cream the peanut butter and sugar in a bowl. Beat in the baking powder. Add the egg. Mix until it is all well combined.
Roll into a balls. Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with dough.
Bake in the oven for about ten minutes. cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack.
After ten minutes or so, they will be finished.

Makes ten to twelve cookies.

Joelle K. Beebe
Midland, Michigan


3 Soup Chicken

1 cup white rice (minute rice works good)
1 can cream of mushroom soup
1 can cream of celery soup
1 package Lipton onion soup mix
4 pieces boneless, skinless chicken breasts

Mix the rice, mushroom and celery soup together in a 3L casserole dish. Place pieces of chicken on top of mixture. Sprinkle the onion soup mix on top of the chicken. Cover the casserole dish and bake at 300 degrees F for 1-1/2 to 2 hours.

This is a fantastic dish that is quite simple to make. Enjoy.

Marie Gamble
Regina, Saskatchewan Canada

“Canned” Chili

1 lb. browned hamburger
1 can/jar Salsa [your choice of heat level]
2 -1 lb. cans diced Tomato [your choice of additives]
5 -1 lb. cans Beans [your choice of colors/types, use mixture]
1 - can corn

Brown meat, pour off fat. Drain beans in colander and rinse well. Dump all ingredients into 5 qt pot. Cook over medium heat for 20-30 min, stir every so often.
Ladle into bowls. May top with shredded cheese or sour cream.
Makes 6 or so servings.

Margaret Ramnaraine
Minneapolis, Minnesota

Kathryn Chicken

As a cook at a summer camp this is my one solid recipe that delivers again & again. Works best with bone-in chicken breast with skin (thawed)

Preheat oven to 375
Cover a cookie sheet with aluminum (easy clean-up) spray with non-stick
Place chicken breast on pan, as many as you need
Lightly sprinkle Lawry's season salt (or be generous—it's to your liking)
Cover with grated parmesan cheese (Kraft is best)

Bake for 45 min. to an hour until skin has turned a crispy gold
Enjoy—it smells delicious and at camp you can smell it all the way from the barns.

Great side dishes—mashed potatoes, green beans, and fresh rolls. Enjoy!

Kathryn Canganelli
Loveland, Colorado

Chicken Noodles

1 8 oz. package of No Yolks Noodles (I use extra broad)
2 10 3/4 oz. cans of healthy request cream of chicken soup
1 10 oz. can of fat free white & dark chunk chicken in water (drained)
About 1 1/2 cups of milk
Cheeses: 2 cups yellow cheese and 2-3 cups mozzarella

Preheat oven to 350 degrees. Cook noodles according to instructions on back of package. While that is cooking, combine the soup, milk, and chicken in saucepan and heat over medium heat. After noodles are cooked, drain and put in casserole dish. Add cheese and mix well (add more or less cheese, according to your taste). Bake for about 25-30 minutes, until bubbly.

Deborah Barrett
Peoria, Arizona

Chicken Rice Delight


Six skinless/boneless chicken breasts
1 1/2 cups uncooked Long grain rice
1 stick butter
1 can French Onion Soup

Melt butter in glass dish in microwave. Set aside.
In 9X12 baking dish pour 1 1/2 cups water, melted butter, soup, and uncooked rice. Stir till blended. Lay chicken breasts on top of rice mixture. Cover with foil and bake for 45 minutes at 350-degrees. Remove foil and bake an additional 5 minutes till chicken is lightly browned and rice is flaky.

Abundant Joy and Blessings,
Shar MacLaren

Crock Pot Creamy Chicken Delight

4-6 frozen skinless boneless chicken breasts
1 8 oz. container of sour cream - you can use light sour cream.
1 packet of dry Onion soup mix
2 cans cream of mushroom soup

If you are going light on carbs you can add canned mushrooms otherwise you can pour over rice, pasta, egg noodles etc.

Put frozen chicken breasts in crockpot, mix other ingredients in a bowl and pour over frozen chicken and cook on low for 6-8 hours. I usually break up chicken into smaller pieces before serving - it is great as a soup or over rice, noodles etc. If you like more onion flavor you can add another 1/4 to 1/2 packet of onion soup mix to ingredients - this will add salt so be careful not to over do, one packet adds enough flavor for my family. You can improvise by adding mushrooms or onions as well. You can use any "cream of" soup if mushrooms aren't your thing, use cream of broccoli and add frozen broccoli cuts 30 mins before eating. Sometimes if we're going to eat as soup I lightly crush some Durkee's french fried onions on top for added flavor and texture. Enjoy!

Dawn Finnerty
Bound Brook, New Jersey

Crockpot Chicken with Black Beans

4-5 boneless chicken breasts, frozen
1 (15 1/2 oz) can black beans, drained & rinsed
1 (15 oz) can corn, drained
1 (15 oz) jar salsa, any kind
1 (8 oz) package cream cheese

Place frozen chicken breasts in crock pot. Add beans, corn and salsa.
Cook in crock pot on high for 4-5 hours or low for 8 hours. (or until chicken is cooked)
Place cream cheese on top and let sit for 1/2 hour. Stir and serve with tortillas and a salad.

Our whole family loves this, even my daughter who you almost have to pay to eat a bean in any other dish!

Susan Benegas

Chicken Cacciatore

4 - 4 oz skinless chicken breasts
1 cup onion, chopped
1 cup mushrooms
2 - 25 oz cans - Hunts Diced Tomatoes, Basil, Garlic & Oregano
4 servings of pasta

Brown breasts, onions and mushrooms in a large, non-stick sauce pan.
Add canned tomatoes.
Cook on medium/low for 30 minutes.
Mix pasta (break up if needed) into tomato sauce. Cook until pasta is tender.
Serve hot.

Nancy Johnson
Surprise, Arizona

Double Cheese Chicken and Vegetable

1 cup uncooked rotini pasta (3 oz)
2 bags (12 oz) Green Giant® Valley Fresh SteamersTM frozen broccoli, carrots, cauliflower & cheese sauce
1 cup chopped deli rotisserie chicken (from 2 to 2 1/2 lb chicken)
1 cup shredded American-Cheddar cheese blend (4 oz)

In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.
Meanwhile, in 2-quart microwavable casserole, place frozen vegetables and cheese sauce. Loosely cover with microwavable plastic wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese sauce melts and vegetables are just crisp-tender.
Stir vegetables, chicken and cheese into pasta. Cover; cook over low heat 2 to 3 minutes or until cheese is melted. Stir gently and serve.

Juanita Stender
Santa Rosa, California

Easy Enchiladas

1 pound of hamburger meat
1 can of enchilada sauce
1 small can of green chilies

Brown the hamburger, combining half the enchilada sauce and all the green chilies.
Lay out 4 soft shell tacos. Divide the meat over each shell, roll and put in sprayed casserole dish cut side down. Pour remaining enchilada sauce over them, bake 20 minutes at 350. Cover with shredded cheese and bake additional 8 minutes serve with sour cream.

DeLores Benjamin
Des Moines, Iowa

Easy Pasta

Any kind of pasta
Dried tomatoes
Rotisserie chicken, shredded
Olive Oil

Boil pasta as directed on package
Dried tomatoes
Shredded chicken
Toss with olive oil to coat

This recipe can grow with onions, fresh veggies, you name it! Enjoy!

Dee Tansey
Fort Worth, Texas

Eezy-Peezy Meat

1 Round Steak
1 Can Campbell’s French Onion Soup
1 Can Campbell’s Golden Mushroom Soup

In an oven dish place a round steak. Pour the soups over it. Salt and pepper to taste. Cover and bake for a couple of hours or until fork-tender. Serve over rice. For a thinner sauce, pour one of the cans full of water over the ingredients.

Joy Isley
Mesa, Arizona

Favorite Low-Carb Inexpensive Recipe

1 lb ground beef
1 head of cabbage, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1 can of tomato sauce

I basically cook the first four ingredients together (allowing the cabbage to cook and get brown), drain, add the tomato sauce and season with salt, pepper, and red pepper flakes.

Serves 6


Karen Smith
Paragould, Arkansas

Hamburger Goulosh

1 pound of hamburger
3 potatoes, sliced
1/2 onion, sliced

Layer potatoes, and onion on top of the browned hamburger mixture in a skillet and simmer for 20 minutes in a cup of water. When done, add shredded sharp cheese or mixture if you prefer. Let melt for 5 minutes. Dump into a bowl, and mix. Delicious!!!!

Fran Currier
Amherst, Ohio

Holiday Potatoes for A Crowd

1 bag Or-Ida potato (serves 4-6 people)
1/2 tub Tillamook sour cream
2-3 heaping spoons of Can't Believe it is not butter
1 med to large sweet onion
Med size mixed grated cheese...

Cook potatoes in microwave for 10 min, let set for 2 minutes then mash.
Add sour cream, butter (I cannot believe it's not butter works great) and mixed cheeses from bag.

Mix all together and put into baking dish that has at least 2" room at top. Put into oven at 250 degrees.. if you need to hold for dinner or 350 if you want to rush.

Hint.... the longer it bakes in the oven the creamier it becomes.... it is delicious and if you are making for a party you have time to rest before the meal..

Optional: You may also add sautéed mushrooms to the potatoes before baking.

Sharon Speck
Moses Lake, Washington

Homemade Sloppy Joe

1 LB hamburger meat
2 tablespoons Worcestershire sauce
1 tablespoon Smoke sauce
1 teaspoon minced onion


Cook meat until done. Drain any grease. Place rehydrated minced onions in and stir cook for 3 minutes. Put in Ketchup until all meat is covered. Put in both sauces and mix well. Let simmer for 10 minutes. Note: Add more of both sauces based on flavor preference.

Rayna Sprouse
Fredericksburg, Virginia

Honey-Dijon Pork Loin

Ingredients (exactly 5):

Pork Loin ~ for the measurements below, at least 1 1/2 pounds
Honey ~ 2/3 cup or to taste
Dijon Mustard ~ 1/4 cup or to taste
Chili Powder ~ 1/4 teaspoon (I like mine spicy, so I add a little more)
Salt ~ 1/4 teaspoon

Preparation (30 min to 4 hours depending on your taste):

Mix all dry and wet ingredients together, stirring until blended. Then place the pork inside a zip lock bag and add the mixture. Depending on how much you like the flavor, you can either let this marinate for 30 min. or up to 4 hours. I have done both, and the taste is excellent either way. I have also made the mix up, and placed the bagged meat inside the freezer. This way I have something prepared ahead of time, only requiring a defrost.

Preheat your oven to 400. The meat takes 40 min per pound and a half to cook. If you want to save washing, wrap the marinated meat in foil. Or, use the mixture as a baste.

When done, be sure to either check the meat with a thermometer, or cut into it to check for readiness. This is pork, so be safe. I also allow the meat to rest for 3 to 5 min. as the juice stays inside better.

The meat finishes off with a lovely crunch on the outside, and tender flavor in. We have used leftovers (there are rarely any) for both sandwiches and fajitas.


Gemma Defee-Cooper
Oklahoma City, Oklahoma

KC Casserole

1 pound ground beef
1 box macaroni and cheese
1 can Tomato Bisque Soup
1 can Cream of Mushroom Soup
1/2 can peas (optional)

Prepare macaroni and cheese per box directions
Brown ground beef
Mix all ingredients together
Heat in 350 degree oven for 1/2 hr

You can make this ahead of time and put it in the refrigerator
Tastes great as leftovers.

Kathy Reno
Farmington Hills, Michigan

One Dish Chicken

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup sour cream

HEAT oven to 400ºF.
ADD hot water to stuffing mix; stir just until moistened.
PLACE chicken in 13x9-inch baking dish or 2-qt. casserole. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.
BAKE 30 min. or until chicken is done.

Serve with Pillsbury Buttermilk Biscuits.

As a busy mom, working 60+ hours a week, there is nothing better than making up a quick, 'comfort' meal like this, and having DH pop in the oven when he comes home.

Kathleen Armstrong
Billings, Montana

Pasta Bake

4 cups cooked pasta
1 Jar prepared spaghetti sauce, thin or garden style
Diced Mozzarella cheese
Diced Pepperoni

1. Place four cups of cooked pasta into a bowl.
2. Add 1 jar prepared spaghetti sauce. I prefer the garden style with chunks of veggies.
3. Add diced Mozzarella cheese and diced pepperoni.
4. Mix well and place in a baking dish sprayed with Pam.
5. Cover with shredded mozzarella cheese.
6. Bake at 350 degrees until bubbly and cheese is browned, about 30 min.

Patricia Barrowclough
Jonesborough, Tennessee

Poor Man's Dinner

1 lb. ground beef
6 large potatoes
1 large onion, chopped
2 cans cream of mushroom or celery soup
Brown ground beef. Slice potatoes and chop onions thinly. Layer in a baking pan, starting with beef, potatoes, and then onions. Pour soup over the mixture and bake at 400 degrees for about one hour.

Penney Wilfort
Hawthorne, California

Shredded Pork

1 pork roast (at least 2 lbs. — I prefer Costco roasts, and not the tenderloins 1/2 jar salsa (La Victoria Thick ‘N Chunky mild is my preference) 1/4 cup barbecue sauce (your favorite). Spices to taste


Place roast in crock pot. Mix salsa and barbecue sauce together, and pour over crock pot. Cook on high for at least 4 hours, but can be 6, or even 7. Remove roast from crock pot. Roast should be very well done — falling apart. Remove any excess fat from roast. Pull roast apart with 2 forks (shred), and return to crock pot. Mix in liquid and add spices to taste. Mixture should be quite saucy. Add salsa and/or barbecue sauce if additional liquid is needed. Cook on high for an additional 1-2 hours.

Timing can be adjusted as needed depending on the cook’s schedule. Allow a minimum of 4 hours initial cook time and 1 hour follow-up cook time. Preparation time is minimal. If the roast is properly cooked, it will shred with little effort in very short order. Larger roasts will require additional time to cook, and additional salsa and barbeque sauce — just approximately maintain the ratios of meat to salsa and sauce. You can’t over-cook this (as long as you don’t let it dry out), but you can undercook it.

Joanne Moorman
Fountain Hills, Arizona

Sloppy Joes

1 1/2 pounds Hamburger
1 can of Tomato Oregano & Basil Soup
1 can of Water
Worcestershire Sauce (to your taste)
Hamburger buns

Cook meat till no longer pink, add soup, water and Worcestershire Sauce. Cook until bubbly and thick, about 10 minutes.

Serve on Hamburger buns and enjoy!

Renee Sabetta-Cavers
Ormstown, Quebec, Canada

Teenage Delight

1 lb lean ground beef (seasoned to taste, I like to put a little garlic powder in mine)
1 can Cream of Mushroom soup
1 cup milk
1/2 diced onion
1/2 cup diced celery

Brown ground beef and drain. Add the rest of the ingredients. Bring to a boil and reduce heat to simmer. Simmer until thickened. Serve over toasted buns. Makes about six servings.

Sheree Smart
Ludowici, Georgia

Tuna Burgers

1 small can of flaked white tuna
1 1/2 cups of Cheez Whiz
1 cup of mayonnaise
2 hard boiled eggs chopped

Mix Cheez Whiz & mayo together. Stir in tuna & hard boiled eggs.
I add onion flakes and celery seed to taste.
Spread on your choice of bun and broil open face until browned.
I serve them with bread and butter pickles.

Sallie Sewell
Milton, Ontario, Canada

Tuna Rice Olive Casserole

One can of slice olives
2 eggs
Minute Rice
Splash of milk
1 can of tuna

Boil your water, as you are doing that shred about 2 cups of cheese, after water is boiling take off heated surface and add about 2 cups of rice. When rice is finished in about 5 minutes (according to box) add cheese, eggs, splash of milk and tuna. Mix all together and salt and pepper. Put in the oven at 375 for about half an hour or about 40 minutes if you want it a little crispier! Enjoy!!

Jana Fogg
Dallas, Oregon


Chocolate Marshmallow Fudge

1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pkgs Chocolate pieces (6 oz. ea)
1/2 Jar Marshmallow cream

Combine first three ingredients in saucepan and cook to 234 degrees F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.

Tamara Shurling
Guyton, GA

Crock Pot Candy

16 oz. dry roasted peanuts
16 oz. unsalted peanuts
12 oz. semi sweet chocolate chips
l bar German chocolate
2 pounds white chocolate

Place all ingredients in crock pot, turn to low for 3 hours. Do not lift lid. Let cool slightly, stir till cool enough to drop on wax paper.

Debbie G. Lynch
Hartsville, South Carolina

Double Peanut Clusters

1 1/2 cups (10oz package) peanut butter chips
1 T. shortening
2 cups salted peanuts

1. Line cookie sheet with wax paper
2. Place peanut butter chips and shortening in large microwave-safe bowl. Microwave on high 11/2 minutes; stir until chips are melted and mixture is smooth. If necessary, microwave additional 30 seconds until chips are melted. Stir in peanuts
3. Drop by rounded teaspoons onto waxed paper or into small paper cups. Cool until set. Store in cool, dry place.

For Butterscotch or Chocolate nut clusters: Follow above directions, substituting a 10oz package of Butterscotch or Chocolate chips for the Peanut Butter chips

Margaret Estorga
Clovis, New Mexico

Easy Fudge


1 (12-ounce) package semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk


Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat. Makes about 2 pounds candy.

Dena Walton
Bremerton, Washington

Payday Bars

1 16-oz jar unsalted, dry roasted peanuts
3 tbsp. margarine (plus extra for preparing pan and hands)
1 12-oz bag peanut butter chips
1 can sweetened condensed milk
2 cups miniature marshmallows

"Grease" 13x9 pan with margarine. Spread half of the peanuts in bottom of the pan. Melt 3 tbsp. margarine and chips together in microwave. Add milk to chip mixture and blend well. Stir in marshmallows. Pour mixture over peanuts and spread with margarine-covered hands. Spread the rest of the peanuts on top and pat down. Chill until firm, cut into bars, and enjoy!

Jackie Brown
Middleton, TN

Peanut Clusters

1 12-oz. bag of Butterscotch morsels
1 6-oz. bag of Semi-Sweet Chocolate morsels
2 Cups of Salted Peanuts

Melt morsels in microwave (about 2 min. depending on wattage). Stir morsels to make sure they've all melted. Stir in peanuts. Drop on waxed papered cookie sheet by teaspoons. Let set up in refrigerator about 20 min. Makes 2 doz. or more depending on how big you make the cluster. If you don't like a thick cluster, they can be flattened. I prefer thick--these are yummy!! Store in tightly sealed container in refrigerator.

Janet Capps
Orange Park, Florida

Pecan Pralines

1 lb light brown sugar
1/8 teaspoon salt
3/4 cup pet or carnation milk
1 1/2 cup pecan halves
1 teaspoon vanilla

Mix together first 4 ingredients in a heavy 3 quart sauce pan. Cook over medium heat, stirring constantly until sugar dissolves. Continue cooking to the soft ball stage 236 degrees on a candy thermometer, stirring occasionally or constantly as needed to prevent sticking. Remove from heat and let cook 5 minutes. Add Vanilla. Beat with a wooden spoon until candy begins to thicken.

Drop rapidly from spoon into waxed paper or aluminum foil. If candy becomes too stiff to drop stir in 1/2 teaspoon hot water.

Makes 1 1/2 pounds

Amy McKinney
Vincent, Alabama

Rocky Road Candy

Total Cooking Time: 5 minutes in microwave


1 package (12 ounces) semi-sweet chocolate chips
1 package (12 ounces) butterscotch chips
1/2 cup butter
1 package (10 1/2 ounces) miniature marshmallows
1 cup nuts (I use walnuts - coarsely chopped)

In 4-quart micro proof mixing bowl combine chocolate, butterscotch, and butter. Cook on Power Level 70 (roast) 5 minutes, or until melted. Stir. Fold in marshmallows and nuts. Spread on buttered 13x9 inch pan. Refrigerate until set (about 2 hours). Cut into squares.

45 servings

Barbara Curtis
Pentwater, Michigan


Cream Corn Casserole

3 cans regular Corn
3 cans cream Corn
2 cans green Chilies
1 Bag shredded Cheddar Cheese
1 box Corn bread mix

Mix corn together and green chilies in a deep baking dish make up the corn bread mix and drop spoonfuls of corn bread mix in the corn and spread cheese on top bake at 350 degrees until golden brown.

It’s a great side dish with a little bit of spice.


Kerri Pietro
Huachuca City Arizona

Fried Broccoli and Cauliflower

2 bags of frozen Broccoli/Cauliflower mix (the bag with the carrots works too, if you like)
One teaspoon of olive oil
One teaspoon of vegetable oil
Hot red pepper flakes

Heat oil in pan on med heat until hot. Add veggies, mix and cover. Keep covered until veggies soften (about ten minutes). Uncover and let the veggies fry. You want them to be dark brown all around, so let them sit a couple of minutes and then mix. They’ll need to fry for another ten or fifteen minutes. After your veggies are all fried, add salt and hot red pepper flakes to taste. I, personally, am heavy on the pepper flakes. The spicier, the better, in my book!

Patricia Hernandez-Mayo
Flushing, New York