Baked Artichoke Dip..

This dip is always a favorite. Serve with Club Crakers or even tortilla chips..my favorite is with Club Crackers. I have made it without the pepper jack cheese and I like it just as much.

1 large jar marinated artichoke hearts in oil, well drained (or 2 small jars)

1 C. mayonnaise

1-8 oz. cream cheese, softened

1 C. parmesan cheese, shredded

1/2 C. Pepper Jack Cheese, shredded (or regular Jack Cheese)

1-4 oz. can diced green chilies, drained (optional)


Chop artichokes in food processor.

Mix all ingredients together in bowl.

Pour into a quiche dish and bake at 350 degrees for approximately 30-40minutes, until bubbly and golden.


Serve warm with Club crackers.
Mixture can be made ahead and frozen or refrigerated.

Pumpkin Oatmeal Cookies...

This cookie is delicious! I found it on Facebook and just had to try it. It turns out to be a keeper. Everyone that has eaten one has said they thought they were nummy! They are moist and chewy, not too much pumpkin flavor and the cinnamon sugar on top just adds the right touch. Enjoy! Check out Oh So Shabby by Debbie Reynolds and see all the beautiful things and ideas that she has.

2 C. flour
2 1/3 C. old fashioned oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 C. ( 2 sticks unsalted butter) softened
3/4 C. dark brown sugar
3/4 C. granulated sugar
2 Tbsp. honey
1 C. pumpkin puree
1 large egg
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine flour , oats, baking soda, baking powder, cinnamon, pumpkin pie spice and salt in a bowl.
cream butter, honey, and sugars in a large mixing bowl until light and fluffy. about 3 minutes. Add pumpkin, egg and vanilla- mix well.

Add dry ingredients and mix until just combined. do not over mix. Chill dough for 30 minutes.

With a small scoop drop cookie dough onto baking sheets. they should be a rounded tablespoon. Sprinkle tops with cinnamon and sugar.

Bake 14 minutes. cool on baking sheet for several minutes and then transfer to a wire rack to cool.

Picture and recipe by Oh So Shabby by Debbie Reynolds.

Stuffed Bell Pepper Soup...

2lbs. lean ground beef, browned, (I have used ground turkey and even half beef and half turkey)
28 ounce can tomato sauce
28 ounce can whole tomatoes (I prefer petite diced tomatoes)
2 C. cooked brown rice...or any rice you prefer
4 C. chopped green and red peppers
1 medium onion, chopped
1/4 C. brown sugar
salt and pepper

Add all the ingredients together. Simmer 45 minutes or until peppers are tender it can be simmered longer.

My friend Tina made this soup for us one rainy day when my husband and I went to visit them at the beach. It quickly became my husbands favorite soup and I have made it many times. It freezes well. I make up little containers to pack for his lunches.

Even though we live in Southern California I make soup all summer long. I might be crazy but I love soup and this one is a keeper!

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 Tapioca Jell-O...

I forgot the oranges in this picture...

2 pkgs. Cook and Serve Jell-O tapioca

1 large box orange Jell-O

3 C. water

2 envelopes of Dream Whip Topping. prepared..do not use cool whip

1-2 cans of mandarin oranges, well drained

In a saucepan bring the first three ingredients to boil and boil for three minutes

Remove from heat and let cool, but not entirely set.

Mix the Dream Whip according to directions.

Fold in the Dream Whip and add the oranges.

Place in a glass bowl and chill before serving.

Oven Baked Beef Stew...

This is all there is to it..put all the ingredients in the pot, even the uncooked stew meat. Cover and bake....The house will smell so good all afternoon.

Just clean up the kitchen, dinner will be ready in 4-5 hours..and it looks like you were busy all afternoon making this great dinner.

This is how yummy it looks when it's done!

2 lb. stew meat
3 large carrots
5 medium sized potatoes
1 medium chopped onion
3 stalks celery
1-16 ounce can tomatoes, or stewed tomatoes ( I like the petite diced)
1 Tbsp. salt
dash of pepper
3 Tbsp. dry tapioca

1 C. water with teaspoon of beef bouillon

Cut stew meat into bite size pieces; cut potatoes and carrots in chunks. Slice celery.
Mix all ingredients together.
Bake 250 degrees, covered for 5 hours. Do not peek.

I add:
3/4 C. frozen defrosted peas
1 C. green beans

This is so easy to make. You just put it all together and forget about it!

My Favorite Kitchen Tools...

I didn't realize how much easier it was to cook until I bought this good set of knives. They are Henckle Knives and I bought them at Costco a couple of years ago. For Christmas one year my daughter added the set of steak knives. I have seen them sold individually at Target and online..but the best way is to buy the set when you can find them on sale. A good set of knives would be at the top of my list if I had a choice.

Oatmeal Chocolate Chip Cake...

I love this cake, it's moist and chewy! It's from one of my old Taste of Home Magazines, the picture is too. My picture didn't do it justice. Make this just once and you'll make it over and over! Enjoy!

1-3/4 cups boiling water
1 cup uncooked oatmeal

1 cup packed brown sugar
1 cup sugar
1/2 cup butter, softened

3 eggs

1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking cocoa
1/4 teaspoon salt

1 package (12 ounces) chocolate chips, divided
3/4 cup chopped walnuts

In a bowl, pour water over oatmeal. Allow to stand 10 minutes.

Add sugars and butter, stirring until the butter melts.

Add eggs, one at a time, mixing well after each addition.

Sift flour, soda, cocoa and salt together. Add to batter. Mix well.

Stir in half the chocolate chips.

Pour into a greased 13-in. x 9-in. baking pan.

Sprinkle top of cake with walnuts and remaining chips.

Bake at 350° for about 40 minutes.

Yield: 12 servings.

Lemon Poppy Seed Muffin Tops...

3/4 C. sugar
1/2 C. butter or margarine, softened

2 eggs
1-8 oz. lemon yogurt
2 Tbsp. lemon juice
1 1/2 tsp. grated lemon peel

2 C. flour
1/4 C. poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt


Preheat oven to 350 degrees.
Cream butter and sugar together for 15 seconds on low, then 30 seconds on medium.

Add: eggs, yogurt, lemon juice and lemon peel.
Blend on low for 30 seconds.
Then medium for 30 seconds, scraping bowl often.

In separate bowl combine flour, poppy seeds, baking soda and salt.

Add to creamed mixture and blend on low speed.

Drop by heaping Tbsp. on lightly greased cookie sheet, 2 inches apart.

Bake 15-17 minutes or until lightly browned.

Remove immediately and cool on rack.

Makes 24 muffin tops.

Cool completely.
Sprinkle with powdered sugar.

My Favorite Kitchen Tools...

This KitchenAid Stand Mixer has to be one of my favorite kitchen tools...I use it all the time. It's worth every penny! I mix ground beef or turkey for meat loaf..breads, you name it!

Spaghetti Pizza Deluxe...

My family always loves this dish. I usually double the recipe and bake it in my lasagna pan. (Pictured above.) I have also used ground turkey. When using the jelly roll pan the spaghetti is thinner and more crust like. I package up any of the leftovers for my husband's lunches. It freezes well. Enjoy!

7 oz. spaghetti
1/2 C. skim milk
1 egg, beaten

1/2 lb. lean ground beef
1 small onion, chopped
1/2 bell pepper, chopped
2 garlic cloves, minced
1 15 oz. can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. pepper

2 C. sliced fresh mushrooms
2 C. shredded mozzarella cheese


Prepare the spaghetti and drain. In medium bowl blend milk, egg and spaghetti, toss to coat.

Spray a 15x10 inch jellyroll pan with Pam. Spread spaghetti mixture evenly in pan..
In a large skillet cook beef, onion, bell pepper and garlic until beef is done

Add tomato sauce and seasonings, simmer 5 minutes.
Spoon meat mixture evenly over spaghetti.

Top with mushrooms and cheese.

Bake at 350 degrees for 20 minutes. Let stand 5 minutes before cutting.

Ham Macaroni Salad...

This is a differnt kind of macaroni salad. Chill well for the best taste.My Mom always made it for us when we were kids.

Mix together:
1 can of cream of mushroom soup
1/4 C. chopped celery
1/4 C. chopped onion
2 Tbsp. finely chopped bellpepper
1/2 tsp. mustard
dash of tobasco sauce
dash pepper

Stir in:
2 C. cooked macaroni
1 C. diced ham
Chill.

Fumi Salad...

This makes a big bowl of salad and is great for potlucks or picnics.

Mix together:
1 head of cabbage, shredded
1 bunch green onion, chopped

Toast and add to cabbage: I toast mine in a non stick pan until golden.
8 Tbsp. sliced almonds
8 Tbsp. sesame seeds

Blend together and pour over cabbage:
4 Tbsp. sugar
1 C. oil
6 Tbsp. rice vinegar

2 pkgs. of ramen noodles, crushed
Add the noodles right before serving so they will be crisp.

Cherry Jell-O Salad...

1 3 oz. pkg. cherry Jell-O
1 C. boiling water
1 can cherry pie filling

Mix the boiling water with the Jell-O to dissolve and then add the cheery pie filling. Pour into a mold or an 8x11 inch oblong dish. Chill until set.

Mix the following ingredients in another bowl.

1 3 oz. pkg of lemon Jell-O
1 C. boiling water
1 3 oz. cream cheese, room temperature
1/3 C. salad dressing or mayonnaise (I use mayonnaise)
1 8 oz. can crushed pineapple, do not drain

Chill until slightly thickened. Pour over the cherry Jell-O and chill until completely set.

White Chip Chocolate Cookies...

These are a soft and chewy cookie when not over baked. They taste somewhat like a brownie with white chocolate pieces. I made these for my husband's bible study the other night and they seemed to be a hit. Enjoy!



1 C. butter, room temperature
2 C. sugar

2 eggs
2 tsp. vanilla

2 C. flour
3/4 C. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 2/3 C. or one bag of white chocolate chips

Beat butter and sugar until creamy.
Add eggs and vanilla, beat until light and fluffy.

Stir together dry ingredients.
Gradually add to butter mixture beating until well blended.

Stir in white chips.

Drop by teaspoonfuls onto an ungreased cookie sheet.

Heat oven to 350 degrees. Bake 9-10 minutes.
Do not over bake, cookies will be soft.
They will puff while baking and flatten upon cooling.

Cool slightly and remove to wire rack. Cool completely.

Makes 4 1/2 dozen.

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.

Lemon Thins...

1/2 C. softened Butter
1/2 C. sugar
2 eggs, well beaten
1 C. flour, sifted

2 tsp. lemon extract

preheat oven to 350 degrees.

Cream butter and sugar until light andf fluffy. Add eggs and mix well. Beat in flour and extract. drop by spoonfuls onto oiled cookie sheet. Leave about 2 inches between each cookie.
Bake until golden brown around the edges.

Cool slightly on pan. Remove to wire rack to cool completely.

Lemon Quick Bread...

Bread:
1/2 C. butter or margarine
1 C. sugar
2 eggs, beaten
1 2/3 C. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
3/4 C. chopped nuts
Grated rind of one large lemon (the larger the better)
3/4 tsp. almond extract

Cream together butter and sugar.
Add eggs.
Sift flour, salt, and baking powder.
Add flour mixture alternately with milk to creamed mixture.
Mix in nuts, rind and extract.
Bake in greased and floured loaf pan at 350 degrees for 45-60 minutes.This can also be made into muffins.
Pour topping onto bread immediately upon removing bread from oven.

Topping:
1/4 C. sugar mixed with the juice of one lemon. Stir occasionally while bread is baking to dissolve sugar.

Green Chilie Chicken Enchiladas...

5 boneless chicken breasts
1 bunch green onions, chopped, reserving some for garnish
Sliced or chopped black olives, I slice an entire can of black olives
1 dozen corn tortillas
1 large can green enchilada sauce
1 lb. shredded jack cheese

Cook chicken and break apart when cooled. I boil bone in chicken breasts, debone them and break apart. It is much more economical.

Heat tortillas in microwave so they handle easier
Place about 1 cup of the enchilada sauce on the bottom of 13x9 inch baking dish.
Put some chicken. onions, cheese and olives in each tortilla. Laying out all 12 tortillas and distributing equally on each one helps.

Roll up and place seam side down in baking dish. Pour the remainder of the sauce on top and sprinkle with cheese, green onions and olives for garnish.

Cover with foil and bake 25 minutes at 350 degrees or until sauce is bubbly and cheese is melted. Uncover and bake 10 minutes more.

Layerd Enchilada Pie...

This is an old recipe from a friend's Mom from High school. it is so easy to make and it's been a hit every time I've made it. The tortillas are placed in the casserole dish whole, not torn in pieces. I have also added canned pinto beans, drained and rinsed layered between the meat and cheese. I think I like it that way best.

1 lb ground beef
1 medium onion, diced
1 garlic clove, minced

1 tsp salt
1/4 tsp. pepper
1 Tbsp. chili powder or taco seasoning
1 small can sliced black olives
1 8 oz. cans tomato sauce

6 corn tortillas
2 C. shredded cheddar cheese
2/3 C. water

Saut'e ground beef, onion and garlic
Stir in seasonings, olives, and tomato sauce

In round 2 quart casserole dish, spayed with Pam, alternate layers of tortillas, .eat and cheese. Ending with last layer of cheese. pour water at the edge of casserole dish and bake at 400 degrees for 40 minutes. Cut in quarters a, makes four generous servings.

Beefy Vegetable Soup...

1 1/2-2 lbs. of beef stew meat
1 medium onion, chopped
4 stalks celery, chopped or sliced
3-4 carrots, diced or sliced
3 potatoes, peeled and diced
1 or two cans of petite diced tomatoes
1/2 C. chopped parsley
1/2 tsp. basil
1/2 tsp. thyme leaves
salt and pepper to taste

1/2 -1 C. frozen corn
1/2 -1 C. frozen peas


In a soup pot brown beef with a Tbsp. of oil. Add 10-12 cups of water. This is an estimate. I fill my pot to within 3 inches from the top of the pan.

Add all the ingredients except the frozen vegetables.

Cover and simmer 2 hours or until beef is tender.

Stir in frozen vegetables and 1 tsp. salt

Continue cooking until vegetables and beef are fork tender.

You can do whatever you prefer with this recipe. Add other vegetables..omit the potatoes.

The house smells so good with this simmering all day!

Golden Toffee Blondies...

Oh my goodness...these were great!

ENJOY!

1 C. (2 sticks) unsalted butter, plus extra for pan
1 3/4 C. light brown sugar
2 large eggs
2 tsp. vanilla extract
2 C. flour
1/2 tsp. salt
1 12 ounce pkg. semi sweet chocolate chips
1 C. toffee bits


Preheat oven to 350 degrees.
Line a 13x9 pan with foil, pressing in corners to fit snugly. Lightly butter the foil.

In a large measuring cup microwave the butter until melted. In a large bowl with an electric mixer beat the butter with the sugar about one minute.

Add eggs and vanilla until combined and light in color.

Add flour and alt and beat until just combined. fold in chocolate chips and toffee bits.

Pour batter into prepared pan. Bake 25 minutes. Blondies will be golden brown on the edges and yet still soft in the middle. Do not over bake. Cool on a wire wrack. When completely cool use foil edges to lift blondies out of the pan and cut into squares.

Great Cookbook...

I 've read Debbie Macomber's Cedar Cove series, so out of curiosity I checked out her cookbook from the library. It's a keeper! No, I won't keep the library's book, but I will check out Costco and see if they have it at a reasonable price. The pictures are great.. the food looks delicious. It isn't full of a bunch of weird recipes. Some I would never make, but most of them look really good. I tried a Blondie brownie recipe and I will post that later today..if I am not in a sugar stupor after I had one for breakfast!

Something New..

This is my new Le Creuset Casserole Dish. I love it!

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.