Taco Salad Bowls...

I just had to share one of my favorite things..click here.Taco Shell Pans. They are sold in a package of two. There are two sizes, this is the larger one. I have the smaller one that I make for my girlies when they are here and they also make cute little bowls for dip. What's nice about these bowls is they are baked and not fried. This cuts way back on calories and they aren't greasy. A friend of mine says she bakes these after they are sprayed with regular Pam and sprinkles cinnamon and sugar on them. She serves ice cream in them..I haven't tried this yet, but I am sure that I will.

I spray the pan before the burrito size flour tortilla is placed in the pan. I use either regular Pam or olive oil spray.

I spray the flour tortillas just a little bit. Prick with a fork so the tortilla won't bubble up. Bake at 350-375 for 10-15 minutes until they are a light golden brown.

Remove from the pan and let the tortilla cool. The tortilla will shrink about a half inch. I have found I like Mission Tortillas the best. Mission Tortillas may be just a California company.

I have a lazy susan that fits in the center of my table that I fill with all the toppings if I am serving this for guests. This is what I fill our bowls with.

Refried beans

Taco meat, ground beef or chicken

Shredded lettuce

Diced avocado or guacamole

Sliced black olives

Shredded cheddar cheese

Thinly sliced green onion

Diced tomato

Dollop of sour cream

Some people like salsa as a dressing, I prefer Kraft Catalina Fat Free dressing.

The toppings are really a personal choice.


This has really been a fun meal when we have company and it's so easy to do two tortilla bowls for just my husband and me.

Enjoy!

Orange Bread...

1 C. sugar
1/2 C. butter

2 eggs
1 C. sour cream
Rind of one orange, grated

2 C. flour
1 tsp. baking soda

Glaze:
1/2 C. sugar
Juice of 1 orange



Cream together sugar and butter.

Add eggs, sour cream and rind of orange.

Sift together flour and baking soda.

Mix into creamed ingredients.

Spoon into 2 greased medium loaf pans.

Bake 350 degrees for 50 minutes.

Mix together 1/2 C. sugar and orange juice and pour over bread while still hot.
Cool 10 minutes and invert.

Broccoli Cauliflower Salad...

This makes a large amount of salad and works very well for BBQ's and Potlucks. It HAS to be Miracle Whip and not mayonaise. You know how some recipe's just have to have Miracle Whip? This is one of them.

1 medium red onion, sliced thin
broccoli florets
cauliflower florets
1 can of water chestnuts, sliced and quartered
1/2 C. raisins, more if you prefer
8 slices of bacon, crumbled

Dressing:
1 C. Miracle Whip
1/3-1/2 C. sugar
2 Tbsp. vinegar

Aunt Louise's Apple Crisp...

3-4 medium apples
3/4 C. quick cooking oatmeal
3 /4 C. brown sugar
1/2 C. flour
1 tsp. cinnamon
1/2 C. butter

Pare and slice apples thin.
Arrange slices in greased 8 inch round pan.

Combine oatmeal, sugar, flour and spices.
Cut in butter.
Sprinkle this over apples.

Bake at 350 degrees for 35-45 minutes.
Serve warm with cheese wedge, whipped cream or ice cream.

Fruit Juice Tapioca

Mix:
1/4 C. tapioca
3 C. apple juice
Dash of salt
1/3 C. sugar

Let stand for 5 minutes. Bring to a boil over medium heat, stirring often.Cool 20 minutes. Stir well. Serve warm or cold. Makes 6 servings.

If using apple cider, add 1/8-1/4 tsp. nutmeg.

Pistachio Salad...or Watergate Salad

2 C. Cool Whip
1-3oz. pkg. pistachio pudding
1 C. crushed pineapple, drained
1 C. small marshmallows
1 C. chopped pecans

Fold together and chill.

Anyone remember Watergate Salad?

Fruit Salad...

1 small box vanilla instant pudding
3/4 C. pineapple juice
4 Tbs. orange juice or Tang
1 large can pineapple
2 apples, diced
2 bananas, sliced
1/2 C. grapes
2 peaches, sliced

Mix pudding, pineapple juice, orange juice and lemon juice together.
Pour over fruit and chill before serving.

Carrot Sunflower Cookies...

Mix together and set aside:
3/4 C. whole wheat flour
3/4 C. oatmeal
1 tsp. cinnamon
1/4 tsp. baking soda

Cream together until fluffy:
1/3 C. margarine
1/3 C. brown sugar

Beat in:
1 egg1 tsp. vanilla
Stir in until blend:
3/4 C. finely shredded carrots
1/2 C. sunflower seeds

On a greased cookies sheet, drop by spoonfuls 2 inches apart.
Flatten to 1/4 inch thick.

Bake 375 degrees for 10 minutes.
Makes 2 1/2 dozen small cookies.

Blonde Brownies...

This is an old recipe of my Mom's. I don't think I have made it for years, so I made a double batch of these this week and I was reminded how good they are! I didn't have anything except mini chocolate chips, so I used them. I think it worked out well. I only used a half of a package.

I may have over baked these by 5 minutes, I got distracted when the timer went off. I doubled the recipe and used a 12x9 cake pan. There is a lot of brown sugar in this recipe...but they are oh, so good!

1 C. sifted flour

1/2 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

1/2 C. nuts, chopped

1/3 C. butter or shortening

1 C. brown sugar, firmly packed

1 egg. slightly beaten

1 tsp. vanilla

1/2 package semi-sweet chocolate chips

To sifted flour add baking powder, soda and salt. Sift again. Add nuts.

Melt shortening in saucepan, remove from heat. Mix in sugar. (Add 1 tsp. hot water if vegetable shortening is used.)

Cool. Stir in egg and vanilla. Add flour mixture gradually, mixing well. Spread in greased 9x9x2 inch pan.

Sprinkle chips over top.
Bake 350 degrees 20-25 minutes.

Grandma's Date Pinwheel Cookies...

This was my Grandma's recipe. She made these the size of cinnamon rolls. They were her trademark specialty cookie. This was my Mom's favorite cookies during the holidays and each year I made her a huge tin full. I like to make them any time of year, it just so happens I wanted to use up some dates that I had and these were what came to mind this week.

I cook my dates before making the dough. This gives them a chance to cool down before I start my dough. if my dough sits while the dates are cooking and cooling, it tends to dry out and crumble when you roll into the pinwheel log.

Dough:
1 C. brown sugar
1 C. white sugar
1 C. shortening
3 eggs, beaten
4 C. flour
1 tsp. soda
1 tsp. vanilla
1/2 tsp. salt


Date Filling:
1 pound of dates, chopped
1 C. sugar
1/2 C. water

Mix dough and on a lightly floured surface roll to 1/4 inch thickness.
You can divide the dough into 2 equal parts for smaller cookies.

In the top of a double boiler, bring date mixture to a boil.
Let cool.

Spread dates over the top of dough and spread evenly. I roll these out on wax paper, then I just roll the dough by pulling them over into a log by pulling the wax paper away... it's much easier this way. Roll like tightly like a jelly roll.

Wrap the rolls in wax paper and chill over night.
Cut into slices and bake at 375 degrees until light golden. Don't over bake, a nice light golden brown will produce a chewy cookie.

Soda Pop Cake...

It always seems I make this cake in the summer. Maybe it's because ever since my son was 5 he always wanted this cake for his birthday, which is in June. It's a family favorite, as well as anyone I have made it for. Enjoy!

Bake a Duncan Hines Butter Yellow Cake Mix according to directions. Let Cool. This has to be the Butter cake not a plain yellow cake. The results would be very soggy.

Punch holes with a fork all over the top.

Mix together and pour over cake:
1 Large pkg. strawberry Jell-O
1 1/2 C. boiling water
3/4- 1 can strawberry soda pop

Let cake cool about an hour.

Blend together and frost with:
1 large box of vanilla instant pudding, prepared according to directions. Letting it set for the required amount of time.
1 small tub of Cool Whip

Refrigerate.

Chocolate Cherry Cake...

Every time that I have made this cake it's been a hit with every one. I prefer Duncan Hines Cake mixes, especially for this cake. Devil's Food was just a little too dark chocolate for me. I really like German Chocolate the best. This picture is made with a German Chocolate cake mix. Enjoy!

1 pkg Chocolate Cake mix, any chocolate cake mix.
1 can Cherry Pie Filling
1 tsp Almond Extract or vanilla I prefer almond
2 eggs, beaten

Mix all together and pour into a greased and floured 9x13 cake pan. Bake at 350 for 25-30 minutes. it works best if you mix it by hand and reserve a third of the can of cherries until the last minute so that you will have some whole cherries in the cake.

Prepare frosting while cake is baking.
1 cup sugar
1/4 cup milk
1/4 cup butter

Boil for 30 seconds and then add;
1 cup mini marshmallows, heaping
1 cup chocolate chips

Mix until everything is melted and pour over the cake as soon as you take it out of the oven.

Cool and serve.

Tamale Lentil Casserole...

I had this dish awhile back at my friend Mendy's. It was delicious! I am always looking for a meatless meal to make and this one is a keeper. In case you don't have an corn bread mixes in the house and have corn meal, there is an alternative recipe for the cornbread topping.


For lentil mixture:

1 tbsp. vegetable oil
1 large onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
2 cloves garlic, finely chopped
3 cups water
1 ¼ cups dried lentils (10 oz.), sorted and rinsed
1 can (14 oz.) tomato sauce
1 package (1.25 oz.) taco seasoning mix
Cooking spray

For cornbread topping mixture:

1 pkg. (8 ½ oz.) cornbread muffin mix
1 can (8 ½ oz.) cream-style corn
½ cup shredded Cheddar cheese (about 2 oz.)
¼ cup milk
1 large egg

Alternate cornbread recipe from scratch. (Cornbread Topping )
1/2 C. cornmeal
1/2 C. wonder flour
1-1/2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt1 8.5-oz. can cream-style corn
1/2 C. shredded cheddar cheese
1/4 C. milk
1 large egg
Mix all ingredients just until moistened.

Heat oil in 3-quart saucepan over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.

Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low. Partially cover and simmer 35 to 40 minutes, or until lentils are tender.

Heat oven to 400 degrees. Spray 2-quart casserole with cooking spray.

Prepare cornbread topping by mixing all topping ingredients together in a bowl until moistened.
Spoon lentil mixture into casserole. Spread topping evenly over lentil mixture.
Bake uncovered 15-20 minutes until topping is golden brown.

Makes 6 servings, about 1 ¼ cups each. Per serving: 295 calories, 8 gm fat, 3 gm saturated fat, 45 mg cholesterol, 48 gm carbohydrates, 2 gm fiber, 10 gm protein, 1,000 mg sodium.

Overnight Layered Salad...

Shred 1 head of lettuce in a wide shallow bowl.
Top with 1 1/2 C. sliced thin green onions.

Layer in this order:
1 C. thin sliced celery
1 can sliced water chestnuts
1 pkg. frozen peas, thawed

Spread 2 C. mayonnaise evenly over the top
Sprinkle with 2 tsp. sugar

1/2 C. parmesan cheese
1 tsp. seasoned salt
1/2 tsp. garlic powder

Cover and chill as long as 24 hours.

Just before serving, spread 3 chopped hard boiled eggs
1/2 lb. crumbled bacon
Cut 2 medium tomatoes into wedges and arrange on top.

Every time I take this salad to a potluck it seems to be a crowd pleaser. Most of the time I leave the eggs out of this recipe. It's good either way.

Mom’s Egg and Lettuce Salad...

1/2 head of iceberg lettuce, torn in pieces
2 hard boiled eggs, chopped
1 green onion, chopped
parsley flakes
salt and pepper

Mix all the above ingredients in a salad bowl and toss lightly with mayonnaise. If too much mayonnaise is used the salad will be soggy.So it is best to use a little and add more if needed. Also make sure the lettuce is dry.

My Mom made this quick and easy salad all the time for us as children and when we came to visit with out families. There was just something about the way she made it that it was always just right and not soggy. Using a little mayo at a time is the key.

Chicken and Grape Salad...

6-8 chicken breasts, boiled, boned and diced
1 can pineapple tidbits or chunks, drained
1 1/2 C. seedless green or red grapes
1/2 C. diced celery
1/3 C. chopped walnuts

Toss all the ingredients with Miracle Whip salad dressing. Not mayo!
Serve on a bed of lettuce.


My cousin made this for us when we went back to Michigan in 1973. I have been making it ever since and it has been a family favorite in the hot summer months.

Crunchy Pea Salad...

I really like this pea salad. I like the crunchiness of it and the flavor. You could almost have all the ingredients on hand for a last minute side dish. it's important to have it thoroughly chilled for the best flavor.

1-10 oz. package of frozen peas, thawed
1-8 oz. can sliced water chestnuts, drained
1 C. thinly sliced celery
1/2 C. sliced green onions
1/4 C. mayonnaise
1/4 C. sour cream
1/2 tsp. seasoned salt, optional

In a bowl, combine the first 4 ingredients.
In a small bowl, combine mayonnaise, sour cream, and seasoned salt.
Mix well and add to pea mixture, toss to coat.
Chill until serving.

Poppy Seed Mandarin Orange Salad...

Dressing, mix in food processor:
3/4 C. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 C. cider vinegar
1 Tbsp. onion
Beat in 1 C. olive oil
Stir in 2 Tbsp. poppy seeds
Make dressing ahead of time.
Put in a jar and either stir or shake through out the day to dissolve the sugar.

Mix together:
Iceberg lettuce and Romaine 2-3 heads
2-3 avocados, diced
2 C. shredded red cabbage
2 cans mandarin oranges, drained
1 can water chestnuts
1 C. roasted almonds
4 green onions, sliced

This is great for luncheons or brunches.

Country Chicken and Vegetables...

I really like this recipe, I got it originally from Mrs. T at Across My Kitchen Table. I'll add a picture next time I make it. This is so easy and quick to out together and the mess is all behind you when it's time to serve dinner. Enjoy!


2 1/2 lbs. (or more) bone-in chicken breasts or thighs

4 medium potatoes, skin left on, cut in 1-inch cubes
1/2 lb. baby carrots
3/4 cup coarsely chopped onion

2 pkg. chicken gravy mix
1 1/2 cups water
1 tsp. dried thyme
1/4 tsp. poultry seasoning or sage
1 tsp. seasoned salt

1 cup light sour cream

In a large slow cooker, place potatoes, carrots and onion. Top with chicken.

In a small bowl, stir together the gravy mixes, water, thyme, and seasonings. Pour this mixture over the chicken and vegetables.

Cover and cook 7 hours on low or until chicken is cooked and vegetables are tender.

Remove chicken and vegetables to serving dishes; cover and keep warm.

Whisk sour cream into liquid remaining in slow cooker. You can either pour this gravy over the chicken & vegetables in the serving dishes OR pour it into a pitcher and serve it alongside.

Yield: 6 servings.

Symphony Brownies

Pineapple Banana Cake...

This was my Mom's recipe. It's very moist and the pineapple gives it just the right little bit of something extra. I didn't frost my cake this time, but you can. A light layer of vanilla glaze or drizzle or a cream cheese icing would taste good. I didn't want the extra calories this time and opted for no frosting..it was good that way too!

Mix together:

3 C. flour

1/2 tsp. salt

1 tsp. cinnamon

3 C. sugar

1 tsp. soda

Mix together and add to dry ingredients:

2 tsp. vanilla

3 eggs, beaten

1 C. oil

1 8 oz. can crushed pineapple (with juice)

2 C. mashed bananas

1 C. nuts ( I used walnuts)

Grease and flour a Bundt pan or loaf pans.Bake for 1 hour at 350 degrees or until tests done. My cake in a Bundt pan took about an hour and 15 minutes. Test and see if a cake tester or tooth pick comes out clean. Let it cool completely before taking it out of the pan. You can make this recipe in loaf pans if you prefer.

Soups...

Chicken Corn Chowder

1 tsp. vegetable oil
1/2 lb. potatoes, unpeeled and diced
1 lb. cooked chicken breast without skin, cut in 1 inch cubes
1-2 green onion, sliced
2 Tbsp. flour
1 chicken bouillon, envelope
2 C. lowfat milk
1 can creamed corn


In 3 quart casserole, put oil and potatoes.

Cook covered on High for 6-7 minutes, until tender, stirring once half way through cooking.

Sprinkle flour over chicken to blend.

Add bouillon, milk and corn.

Cook, covered on High 8-10 minutes until mixture comes to a boil and thickens slightly.

Stir occasionally.

Season with salt and pepper to taste.


This is a quick and easy soup recipe.

Dutch Pea Soup

1 lb. peas1 medium ham hock or ham bone
3 quarts water
Salt and pepper to taste
1 1/2 C. diced celery
2 medium onions, cut fine
3 potatoes, peeled and diced
2 carrots, peeled and sliced
Parsley
1 C. milk
Soak peas overnight completely with cold water. Rinse and drain.Cook meat, peas and water for 2 hours. Remove ham bone. Add the next 5 ingredients and cook 1 hour. Add parsley and milk. Cook 10 more minutes.


Marie Callender’s Potato Cheese Soup

8 C. peeled and cubed potatoes
2 C. peeled and chopped onions
4 C. chopped celery
2 tsp. salt
4 C. water
4 C. half and half
6 Tbsp. butter or margarine
1 C. grated sharp cheddar Cheese

In a large pot, place potatoes, onions, celery, salt and 4 C. water.Simmer about 15 minutes, until vegetables are tender.Put in blender and puree until chunky. Or use electric beater.Return to pot and add half and half, butter and cheese. Simmer until hot.

Mushroom Barley Soup...

This is one of my favorite soup recipes. It originally came from Taste of Home magazine. I have substituted the one can of beef broth and used two cans of chicken broth instead. I will probably do that from now on.This is a soup that doesn't have to cook all day to taste good. Simmering a couple of hours and it is good to go! It's a hearty soup that everyone that I have served it to, has enjoyed.

1 1/2 pounds stew meat, cut into 3/4 inch cubes
1 Tbsp. cooking oil
2 C. finely chopped onion
1 C. sliced carrots
1/2 C. sliced celery

1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 tsp. dried thyme

1 can beef broth, 14 1/2 ounces
1 can chicken broth, 14 1/2 ounces
2 C. water
1/2 C. medium pearl barley
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. chopped fresh parsley

In a Dutch oven or soup pot, brown meat in oil.
Remove meat with a slotted spoon and set aside.

Sauté onion, carrots, and celery in drippings over medium heat until tender, about 5 minutes.Add mushrooms, garlic, and thyme, cook and stir for 3 minutes.Add broths, water, barley, salt and pepper.Return meat to pan, bring to a boil. Reduce heat, cover and simmer for 1 1/2- 2 hours or until barley and meat are tender. Add parsley.

Spaghetti with Italian Sausage...

1/2 lb mushrooms
1 med. onion, diced
1 med. green pepper, diced
1/4 C. olive oil or salad oil
1/2 lb. sweet Italian sausage, cut in pieces
2 1/2 lb. ground beef
1 can (1 lb 12oz.) solid pack tomatoes
2 6 oz. cans tomato paste
1 C. water
2 tsp. salt
1 tsp. garlic salt
1 bay leaf
1 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 tsp. pepper
1/2 C. sliced green olives

In Dutch oven sauté mushrooms, onions and green pepper in oil until crisp and tender.Remove with slotted spoon.

In the same pan brown sausage, remove and brown beef.

Remove any excess fat. Return vegetables and sausage and stir in tomatoes and paste, 2 tsp. salt and seasonings.

Cover and simmer 1/2 hour. Uncover and simmer 1 1/2 hours longer, stirring occasionally.
Stir in olives the last 15 minutes of cooking time.