Archive for the ‘Recipes and Stuff’ Category

While watching Paula’s Home Cooking on the FoodNetwork, I just had to make this broccoli cole slaw salad . . and I did . . . yesterday for dinner. It was perfect for the hot weather we’ve been having for the past couple of days. Recipe Courtesy of Linda Fuller & Christine Lakhani

Note: Since Paula Deen is the “queen of butta” . . . I only used 1/2 stick of butter instead of the 3/4. I think next time I’ll even cut back on it. Also, although it says you can use any flavor of the Ramen Noodle mix, I still used the “Oriental” flavor as that is the one Paula Deen had used. Anyhoo, this recipe is definitely a keeper.


2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.


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4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted

4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
1 teaspoon vanilla extract
1 (1-pound) box confectioners’ sugar, sifted
4 cups mini marshmallows

Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

Recipe Courtesy of Paula Deen / Show:  Paula’s Home Cooking (Food Network)


I baked these for JP’s gurlfriend’s birthday since she’s a chocoholic like me! 😉

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Prep: 5 minutes / Total: 15 minutes

  • 12 oz. (3/4 of 16 oz.) frozen prepared meatballs
  • 1 pkg. (16 oz.) frozen stir-fry vegetables (sliced green, red and yellow peppers and white onions)
  • 1/4 cup apricot jam
  • 1/4 cup Kraft Catalina Dressing
  • 2 Tbsp. soy sauce

COMBINE: all ingredients in large skillet.

COOK: on medium-high heat 10 minutes or until meatballs and vegetables are heated through, stirring occasionally.

SERVE: over hot cooked rice or pasta if desired.

Makes 4 servings: 1 cup each.

Note: For the frozen meatballs, I bought the ones from Trader Joe’s (it’s seasoned nicely) and the frozen bellpepper medley (already sliced into strips). Also, I added pineapple chunks and used apricot & marmalade jam.

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I wanted to bake some red velvet cupcakes from scratch but since I didn’t have enough flour, I remembered I had this recipe for the red velvet cake using a boxed cake mix. I was surprised at how delicious the cupcakes came out . . . will definitely bake this easy-peasy recipe again. The recipe below is for a cake but it works for cupcakes as well . . . (makes 24 cupcakes)

1 box yellow cake mix
5 eggs
1/2 cup vegetable oil
1 cup low-fat milk
2 tablespoons cocoa powder
2 ounces red food coloring

In a large bowl, combine the dry cake mix and only the ingredients listed above. (Do not add the ingredients listed on the cake box). Check the box directions to see how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.

Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.

Cream Cheese Icing
1 8-ounce package cream cheese, softened
1/2 stick butter, softened
1/2 box plus 2 tablespoons confectioner’s sugar
1 teaspoon vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one.

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This afternoon I made this doogie tuna casserole for Toby which I found in my latest issue of Everyday with Rachel Ray.  As I was making it, JP said he wanted to try it and asked if all the ingredients were “people” food.  Of course all the ingredients are “people” food so he tried it.  I”ll have to go on-line and search for a good tuna casserole to make for the familia, but for now . . . this one is for Toby.

  • 1/2 cup Half & Half or Milk
  • 1 6oz. Tuna in water (drained)
  • 1 cup Cooked Egg Noodles
  • 1/4 cup Frozen Green Peas (thawed)
  • 2 Tbsp. Grated Parmigiano-Reggiano Cheese

In a medium sauce pan, heat the Half & Half over medium heat.  Mash in the tuna.  Stir in the noodles, peas and cheese.  Let cool.

Note:  For the grated Parmigiano-Reggiano Cheese, I substituted grated Parmesan Cheese instead.  As much as I LOVE Toby, I was not about to spend $8.99 vs. $4.49 for that Parmigiano-Reggiano Cheese . . . and both were the same size . . . container wise.  I think I’ll check out Trader Joe’s or Farmer Joe’s next time.

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  • 1 cup flour
  • 1 cup sugar
  • 1 cup sour cream
  • 4 oz. parmesan cheese (grated)
  • 3 eggs
  • 1 stick butter
  • 1 tsp. baking powder
  • sesame seeds

MIx butter and sugar until creamy. Add eggs one at a time. Sift flour and baking powder. Add to sugar mixture little by little. Add sour cream, parmesan cheese . . . mixing well. Grease 9″ spring pan or baking dish with butter. (I use the floured baking spray.) Add mixture evenly. Sprinkle with sesame seeds. Bake in preheated oven at 350 degrees for 40 to 60 minutes.

Note: If using an oblong pan or jelly roll pan, you’ll need to double the ingredients as show in my picture.

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Shrimp Scampi

shrimp-019.jpgMy plan this evening was to make Fettuccine Alfredo (with shrimp and broccoli. . . gotta get those “veggies” in some how) but I forgot to buy some Parmesan cheese, so since I had bought some bell peppers earlier, I decided to do a Shrimp Scampi for dinner. Going back to some 18 years ago, I remember this was the first dish that I actually made for a dinner that the hubs and I had . . . we invited a few of our friends over. As I recall, it was Rin and her “boyfriend” (?) Paris (Rin . . . remember him?) and JP’s god-mother, SLC. Anyhoo, here’s the recipe below and a picture of the book where the recipe is from. I’ve had this same book since 1988 so it definitely has seen better days. 🙂

“This classic method of sauteing shrimp adapts perfectly for a making a pasta sauce. Lots of garlic is essential. Server over spaghetti or linguini.”

  • 1-1/2 cups olive oil
  • 1/2 (1 stick) unsalted butter, cut into pieces
  • 8 medium-to-large garlic cloves, finely chopped
  • 36 medium shrimp (about 3/4 lb), shelled and deveined
  • 1 green bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
  • 1 red bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
  • 1/3 cup lemon juice
  • 1/4 cup chopped fresh parsley
  • 1-1/2 tsp. salt

In a large skillet, heat the olive oil and the butter over moderate-to-high heat. Add the garlic and pepper flakes; saute’ for about 30 seconds. Add the shrimp and diced green & red peppers; saute’ for 2 to 3 minutes, until the shrimp turns pink and are just cooked through. Carefully stir in the lemon juices, parsley and salt. Serve immediately over cooked pasta. Serves 4-6.


Note: I took the camera off of auto mode and played with the aperture and other settings . . . resulting in a very “yellowish” shrimp scampi. At least it tasted better than it actually “looked” in the photograph. 😉 Also, I thought I had some linguini or angel hair but darn I didn’t so I had to use the fettuccine noodles. Oh . . . I usually use fresh shrimp that I devein, but this time I used the packaged frozen ones from Trader Joe’s . . . that’s why the shrimps are “itty-bitty”! 🙂

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