Saturday, December 21, 2013


Wishing everyone a "Merry Christmas" and a very "Healthy and Happy New Year"!!!

Tuesday, October 29, 2013

Wendy's Chili

This is supposed to be Wendy's chili recipe, but if it isn't exactly like their version, it is still pretty good!!  I went lighter on the chili powder,  oregano, and cayenne pepper & that worked well for me. :)

Wendy's Chili

2 lbs. fresh ground beef
1 qt. of tomato juice
29 oz. can tomato puree
15 oz. can red kidney beans, drained
15 oz. can pinto beans, drained
1 medium onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green pepper
1/4 cup chili powder (or to taste)
1 tsp. ground cumin
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp dried oregano
1/2 tsp. sugar
1/8 tsp. cayenne pepper

In large skillet, brown ground beef and drain off fat. Put the beef and remaining ingredients in a 6 qt. pot. Cover and let simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3  to 4 hours

I used my slow cooker for using my slow cooker!  I can't believe the summer is now gone and we are into fall. I am searching for more soup recipes and hope to post more soon!  Enjoy!!

Sunday, June 2, 2013

Crockpot Tortellini

This is a new recipe I found and since it is made in the crockpot, I was hoping it would be another favorite, and it was very good!  So easy to prepare. I love this type of recipe!!

Crockpot Tortellini

1 bag frozen tortellini (I used cheese tortellini)
1 small bag fresh spinach
2 cans Italian style diced tomatoes
1 box or 4 cups of vegetable broth
1- 8oz. cream cheese, cut in chunks
Cook on low for 5-6 hours
Twisted rolls are easy to make.  Thaw out some frozen roll dough, roll each one out to make a rope. Spray some metal skewers with cooking spray and wind the ropes around. Place on sprayed cookie sheet and let rise to double in size.Bake at 350 until browned. 10 to 15 minutes. I rubbed them with butter and sprinkled on some sesame seeds

Tuesday, April 9, 2013

Salmon Potato Cakes With Honey Mustard Dressing

I found this recipe on the internet and I will NOT be going back to my old recipe as these were so good!! The flavor was just right for me and I didn't add anything other than what the recipe called for. I used the canned salmon and got as much skin and bones out as I could. I bought the Kraft Honey Mustard Dressing & Dip and loved it with the salmon cakes. You already have the potatoes with the salmon so really all you need is a vegetable with these if you want any or just add more salad ingredients to the salad greens like I did. :)

Salmon Potato Cakes With Honey Mustard Dressing

14oz. fresh skinless salmon fillets
2  cups Sour Cream & Chive flavored mashed potatoes(prepared according to pkg. directions)
1/2 cup seasoned fine dry bread crumbs
3 tablespoons snipped fresh dill

Mixed salad greens
Honey Dijon salad dressing

If using fresh salmon-
Rinse & dry salmon. Place in 2 quart square microwave-safe baking dish, cover with vented plastic and microwave on high (100%) power for 2 1/2 to 3 1/2 minutes or until salmon flakes easily with fork.

Combine salmon, potatoes, bread crumbs & dill. Form into patties. Fry cakes 3 to 4 minutes on each side in a little butter until heated through and browned. Place greens on plate, top with salmon patty and serve with Honey Dijon dressing.

Saturday, March 30, 2013


Skinny Coconut Cupcakes

Box white cake mix
2 egg whites
1/3 cup unsweetened applesauce
1 cup canned light coconut milk (thia kitchen)
2 tsp. natural coconut extract
1/2 cup sweetened coconut flakes
72 Cadbury mini chocolate eggs (Easter)

Preheat oven to 350 degrees. Line 24 cupcake tins with liners. In large bowl combine egg whites, coconut milk, and applesauce. Mix well, then add the cake mix and mix until combined. Pour into liners about halfway full. Bake for 22 to 24 minutes or until tests done. Cool to room temperature.


8 oz. light cream cheese (not fat-free)
3/4 cup powdered sugar
1 tsp. natural coconut extract

Top each cupcake with 1/2 tbs. frosting, then with 1 tsp. coconut flakes. For Easter, tint the coconut green and top with 3 mini chocolate eggs in center. The coconut mimics a nest for the eggs. Keep refrigerated.

I used the premade cream cheese frosting. I did try and tint the coconut but all I had on hand was the gel kind and I should have made it darker, but shows more green then in the picture.  I also couldn't find the Cadbury Easter eggs but did find some speckled chocolate almonds in the Easter colors that looked like mini eggs so worked perfectly!  :)

Tuesday, March 12, 2013

Minestrone Soup

I am so happy to see spring finally coming! Counting the days until warm weather! I am still trying out different soup recipes and seen this one in the Better Homes & Gardens magazine. So easy to make and great flavor! Another keeper!!  :)

Minestrone Soup

28 oz. can diced tomatoes with Italian herbs
14-15 oz. can garbanzo beans(chickpeas), rinsed and drained
1 cup low-sodium vegetable or reduced-sodium chicken broth
1 medium yellow sweet pepper, chopped
2 tsp. Italian seasoning or 1 tsp. each of dried basil and garlic powder
1 cup dry rigatoni or penne pasta
2 to 3 cups baby spinach
Shaved Parmesan and/or fresh basil(optional)

1. In a Dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.

2. Stir in spinach. Ladle into individual bowls. Top with Parmesan cheese and/or fresh basil, if desired. Makes 4 servings.