Tasty Tuesday: Pineapple Christmas Cookies

1 Cup of Crisco

1 Cup of Sugar
1 Cup of Brown Sugar
2 eggs
1 tsp Baking Soda
1 TBSP hot water
4 Cups of Flour
½ tsp salt
1 tsp vanilla
1 can crushed pineapple
1 cup black walnuts


Preheat oven to 375 degrees.


Cream Crisco and sugars with mixer. Add eggs, baking soda, hot water, salt, vanilla, pineapple, and flour. Mix well. Fold in black walnuts.


Drop teaspoonfuls onto greased cookie sheet. Bake for 10 minutes.

Prepare Creamy Vanilla Frosting


3 Cups powdered sugar
1/3 cup margarine softened
1 ½ tsp vanilla
2 TBSP milk


Cream sugar and margarine. Add vanilla and milk. Beat until smooth.


Spread frosting on cookies and decorate with red and green candy sprinkles. Bon Appetit’!

Tasty Tuesday: Baked Cheesy Macaroni and Cheese

1 Box Kraft Macaroni and Cheese

½ pound cheese cut up (cheddar, co-jack, or pepper jack-your choice)

Shredded cheddar cheese

1 egg

2 cups milk

¼ cup Butter or margarine

Paprika

Preheat oven to 350 degrees.

Prepare Kraft Macaroni and Cheese according to package directions. Beat 1 egg with milk and set aside. Cut butter into small pieces and place in bottom of a 9X13 baking dish. Spoon a layer of cooked macaroni and cheese on top of butter pieces. Sprinkle with shredded cheese. Top with layer of cubed cheese. Top with some of the egg mixture. Sprinkle with paprika, salt, and pepper. Repeat layers of macaroni, shredded cheese, cubed cheese, egg mixture, and spices till top. Top with shredded cheddar cheese. Sprinkle top with paprika. Bake 15 minutes, remove from oven and stir. Bake an additional 15 minutes then serve. Bon Appetit’!

Tasty Tuesday: German Chocolate-Coconut Pie

1 9 inch unbaked piecrust

1 (4 ounce) bar sweet baking chocolate

2 TBSP butter or margarine

1 (14 ounce) can sweetened condensed milk

2 eggs

½ cup hot water

½ tsp vanilla extract

¼ tsp salt

½ cup pecans

½ cup shredded coconut

Preheat oven to 350 degrees Fahrenheit. Prick piecrust in several places with a fork. Bake until crust is firm and lightly browned, about 10 minutes.

Let cool.

Combine chocolate and butter in a small saucepan. Cook over low heat, stirring frequently, until melted (about 3 minutes.)

Combine chocolate mixture and condensed mile in a large bowl. Add eggs, water, vanilla, and salt.

Pour mixture into piecrust. Sprinkle with pecans and coconut. Bake until slightly set, about 45 minutes. Cover loosely with plastic wrap and refrigerate for 3-4 hours before slicing for best results. Bon Appetit’!

Tasty Tuesday: Cheddar Potato Casserole

    Soon it will be Thanksgiving, and I am already planning what will be on the dinner table at my house.  Mashed potatoes are a staple for any holiday table and there is not tastier recipe for mashed potatoes than this one.  It is a firm favorite at my house and is often requested whether it is Thanksgiving or not.

4-6  large baking potatoes, peeled  
1 1/2 ounces cream cheese, softened
1/2 cup sour cream
1/2 tsp onion salt
1/2 tsp garlic salt
1/4 tsp pepper
1/2 cup shredded cheddar cheese
1 tomato, thinly sliced
2 TBSP chopped fresh chives


Preheat oven to 350 degrees.


Coarsely chop the potatoes.  Place in a medium saucepan, add enough water to cover.  Cook over medium high heat until tender, about 15 minutes.  Drain and mash in saucepan.   If you choose to take the shortcut, prepare the instant mashed potatoes according to package directions.


Add cream cheese and sour cream to saucepan.  Whip potatoes with a wire whisk until well mixed.  Mix in onion salt, garlic salt, and pepper.


Spoon potato mixture into a baking dish.  Sprinkle with cheddar cheese.  Bake for 20 minutes.


For a festive touch, arrange tomato slices on top of casserole and then sprinkle with chives.  Bake for 5 minutes longer.


Bon Appetit' and Happy Thanksgiving!

Tasty Tuesday: Cheesy Potato Chowder

    There is nothing more soothing on a cold day than this creamy cheesy potato chowder!!  It has become a fast favorite with my family...and it is the only soup my kids beg me to make.  I just made a huge pot over the weekend and we have already polished it off!

2/3 Cup Butter

2/3 Cup Flour

7 Cups Milk

7-8 large potatoes, peeled and diced

1 onion chopped 

1 pound bacon, cooked 

1 package of Velveeta Cheese

1 16 ounce container of Sour Cream

1 can kernel corn

3/4 tsp salt

1/2 tsp salt

Peel and dice potatoes, set aside in a bowl of cold water to keep from browning.  Cut one pound of bacon into pieces, then cook till done. Set aside. 

In a large dutch oven melt butter.  Stir in flour until smooth, gradually adding milk.  Stir constantly until thickened.  Cut Velveeta cheese into cubes and add to pot, stirring continuously on medium heat until mixture is smooth. 

 Add sour cream, stirring until well blended. Add potatoes, onions, corn, bacon, and seasonings.   Stir to keep from sticking to pan until heated through and potatoes are tender.  This will make enough for plenty of left overs!

Enjoy!  Bon Appetit'!

Tasty Tuesday: Scalloped Corn

     When I was a little girl, one of my favorite dishes my mom prepared on Thanksgiving was scalloped corn.  As tradition dictates, it has become a favorite at my house too!  Since Thanksgiving is just around the corner, it seems to be the perfect time to share it here!!

2 cans of  cream style corn

3 cans of kernel corn
2/3 cup cracker crumbs
3 TBSP melted butter
1/2 tsp salt
1/8 tsp pepper
2 TBSP sugar
1/2 cup milk
2 eggs
1 tsp minced onion


     Preheat oven to 350 degrees.  Beat the eggs, add milk and cracker crumbs.  Reserve some crumbs for top.  Add corn, onion, seasoning, and melted butter.  Mix all ingredients well and pour into a greased casserole.  Top with crushed cracker crumbs.  Bake at 350 degrees for 40 minutes.


Bon Appetit!

Tasty Tuesday: Baked Ham with Apricots

     Like most people I grew up eating tantalizing baked hams packed with brown sugar, drizzled with pineapple juice, and garnished with pineapple rings.  Ham was always a staple of the Christmas day and Easter feasts.  When I came across this recipe I had to give it a whirl!  I fell in love with the combination of flavors of the apricots, cloves, and ham.  This recipe soon became a favorite and an excellent way to spice up the ham for the holidays.

1 honey ham
1 cup brown sugar
1/8 tsp cloves
1 16 ounce can of apricot slices in syrup


Preheat the oven to 350 degrees.  Place ham in a medium baking dish.  Spoon brown sugar over top and sprinkle with cloves.  Drain apricots, reserving 1/4 cup of syrup.  Arrange apricot halves, cut side up, in over ham, holding in place with toothpicks.  Pour the reserved syrup over ham.  Bake ham for 1 hour.  Slice and serve.  Bon Appetit!

Tasty Tuesday: Roasted Pumpkin Seeds

     One Halloween I decided to concoct my own recipe for roasted pumpkin seeds.  Since Halloween is just around the corner, and most of you will soon be up to your elbows in pumpkin guts, I thought I would share it with all of you!  It has become a tradition at my house to bake these pumpkin seeds for an after Trick-or-Treating snack.

     When carving your pumpkins this Halloween, save all the seeds.  Place them in a colander and rinse with cold water to get rid of any stray pumpkin guts.  Pat dry with paper towels.

Preheat the oven to 325 degrees.  In a plastic zip lock bag add...

2 TBSP sugar

1 tsp cinnamon

1 tsp pumpkin pie spice

Melt 3 TBSP of butter in the microwave.  Coat seeds with butter, then toss seeds into zip lock bag to coat with seasonings.  Prepare a cookie sheet by covering with aluminum foil and then spray liberally with non stick cooking spray.  Spread seeds on foil lined cookie sheet.  Bake  60 minutes, turning seeds occasionally throughout cooking time, until browned and crunchy.  Allow to cool and enjoy!!

Bon Appetit'!

Tasty Tuesday: Spanish Sirloin

3 lbs sirloin steak
1/2 tsp salt
1/4 tsp pepper
1/3 cup vegetable oil
1 large onion, sliced
1 large tomato, sliced
1/2 tsp garlic powder or 3 cloves garlic minced
2 TBSP chopped parsley

Cut steak into portions.  Sprinkle with salt and pepper.
Heat oil in a large skillet over medium heat.  Add steak. Cook, turning once, until steak is browned on both sides, about 5 minutes per side.

Add garlic, onion, tomato, and parsley to skillet.  Cook, stirring frequently, until onion is golden brown, about 10 minutes.  Reduce heat to medium low. Cook until steak is tender, about 10 minutes longer.  Bon Appetit!

Tasty Tuesday: Jack-O'-Lantern Cheese Ball

Perfect for snacking on Halloween night while waiting for Trick-or-Treaters or after a night of gathering treats with the kids while watching Halloween videos.

2 Cups shredded Cheddar cheese

1/2 (8 ounce) package of cream cheese, softened

1/4 cup of solid pack pumpkin

1/4 cup of crushed pineapple

1/4 tsp ground allspice   

1/4 tsp ground nutmeg

1 pretzel rod, broken in half

Decorations: dark rye bread, red pepper, black olive slices, parsley sprigs

Assorted crackers

Beat cheeses, pumpkin, pineapple, and spices in medium bowl until smooth.  Cover; refrigerate 2-3 hours or until cheese is firm enough to shape.

Shape mixture into round pumpkin; place on serving plate.  Using knife, score vertical lines down pumpkin.  Place pretzel rod in top for stem.

Cut bread into triangles for eyes.  Decorate pumpkin using bread, pepper, olives, and parsley.

Cover loosely, then refrigerate until serving time.  Serve with an assortment of crackers.  

Bon Appetit'!

Tasty Tuesday: Easy Bruschetta Bread

After discovering Bruschetta Bread at our favorite Italian restaurant, I decided to come up with an easy variation to prepare at home for a quick snack.

4 slices of Bread toasted

1 Tomato chopped

1 onion chopped

1/2 cup of Italian salad dressing

Mozzarella cheese

Combine chopped tomato, chopped onion, and Italian salad dressing in small bowl.  Spoon mixture onto toast.  Sprinkle with mozzarella cheese.  Enjoy!!  Bon Appetit'!

Tasty Tuesday: Calzone

As a special treat, occasionally I will make a home made Calzone for supper.

Preheat oven to 375 degrees.

Pizza Dough

1 package of yeast

1 Cup warm water

1 TBSP sugar

2 TBSP vegetable oil

1 tsp salt

2 3/4 to 3 1/4 cups flour

Dissolve the yeast in warm water.  Stir in sugar, oil, salt, and I cup of flour.  Beat ingredients until smooth and elastic, about 5 minutes.  Place in a greased bowl. Cover and let rise in a warm place until almost double, about 30 minutes.

1 can tomato sauce

1 tsp dried basil

1 tsp dried oregano

1 clove garlic, crushed

Mix the above ingredients together to make the sauce.  Prepare pizza pan by spraying with non stick spray.  Roll dough out into big circle and place on pizza pan.  

1 pound hamburger or Italian sausage browned and crumbled

1 onion chopped

pepperoni slices

mushrooms sliced

1 green pepper chopped

mozzarella cheese

Arrange your choice of pizza toppings on half the circle of dough.  When finished, fold dough over to make one large Calzone.  Seal the dough by pinching with fingertips.

Beat one egg and brush across the dough.  Bake for 25 minutes until golden brown.  Slice and serve!

Bon Appetit'!

Tasty Tuesday: Chicken Parmesan

What could be better for a cool fall evening but Chicken Parmesan for supper??

1/2 cup cracker crumbs
3    TBSP Parmesan cheese, divided
4    skinless, boneless chicken breasts
1     egg beaten
2     TBSP margarine
1     15 ounce can tomato sauce
1/4 tsp dried basil
1/8 tsp garlic powder
1/2 cup shredded mozzarella cheese


Preheat the oven to 350 degrees.  Mix cracker crumbs with 1 TBSP of Parmesan cheese in a shallow dish.  Dip chicken into beaten egg.  Roll in crumb mixture to coat.  Melt butter in a large skillet over medium heat, then add chicken.  Cook, turning once in about 5 minutes.  Place chicken in a lightly greased baking dish. 

Add tomato sauce, basil, and garlic powder to the skillet and mix well with pan drippings.  I usually add a bit of sugar to the sauce at this point to sweeten the taste of the tomato.  Simmer for about 5 minutes until slightly thickened.


Spoon sauce over the chicken in the baking dish.  Sprinkle with mozzarella cheese and remaining Parmesan cheese.  Bake for 20 minutes.


This dish has quickly become a favorite of my kids and is easy to make!!  Pair it with your choice of noodles whether fettuccine or spaghetti!!   Enjoy!  Bon Apetit!

Tasty Tuesday: Roasted Parmesan Potatoes

    Once my Dad retired and came home from a life on the road trucking, he sent for a subscription for  “Easy Everyday Cooking Recipe Cards”.  Every so often he would get a new batch of cards to add to the recipe box he had received with his first shipment.  All of a sudden, my dad was getting creative in the kitchen and new dishes were popping up on the table when we came for dinner.

      Loving recipes and to cook like I do,  I could often be found pouring over these cards, copying recipes, and trying them out in my own kitchen.  One day I told my dad that if anything ever happened to him, that I wanted the box of recipe cards.  He promised me they would be mine, and when he died…I brought the prized recipe box full of tantalizing treats home.  I have made several of the offerings from this magic box over the years, and many have become staples and family favorites at my house!!

       The recipe I am sharing today is a family favorite and goes great with everything from hamburgers to egg dishes for breakfast!  They are easy to make and delicious!!  You can use white potatoes, russet potatoes, or sweet potatoes. Whatever trips your trigger.   You can also adjust the quantity of the potatoes to feed more people or for more leftovers!!   My family loves these served with ketchup on the side or drizzled over the top.  Yum! Yum! Enjoy!!  Until next time when I give you another glimpse into the life of a trucker’s wife. 

Roasted Parmesan Potatoes

4 medium russet potatoes, peeled

2 TBSP vegetable oil

3 TBSP grated Parmesan Cheese

2 TBSP dried parsley

1 tsp paprika

½ tsp garlic powder

1 tsp salt

1/8 tsp cayenne pepper

1. Preheat the oven to 450 degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.  Slice potatoes in half, then cut them into cubes.

2. Place potatoes in a medium bowl and toss with oil.  Combine Parmesan cheese, parsley, paprika, garlic powder, salt, and cayenne pepper in another small bowl.

3. Add the Parmesan mixture to potatoes in the other bowl.  Toss to coat the potatoes evenly with spices.

4. Arrange the potatoes on the prepared baking sheet.  Bake, turning once, until the potatoes are lightly browned and easily pierced with a knife, about 25 minutes.