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Linda in Tennessee--My Personal Site..

recipe page

I will share some of my favorite recipes with you

Cappuccino Crinkles
The smell of cookies baking will bring kids of all ages to the kitchen.
1/3  cup butter (no substitutes), softened
1  cup packed brown sugar
2/3  cup unsweetened cocoa powder
1  tablespoon instant coffee granules
1  teaspoon baking soda
1  teaspoon ground cinnamon
2   egg whites
1/3  cup vanilla yogurt
1-1/2  cups all-purpose flour
1/4  cup granulated sugar
1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32.
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Roasted Sesame Chicken (Asian)

1 (3 pound) roasting chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, quartered
1/2 lemon
1/4 cup dark soy sauce
1/4 cup toasted sesame oil

Preheat oven to 450 degrees F.

Wash chicken thoroughly and pat dry. Season cavity with salt and pepper, and stuff with onion quarters and half of a lemon. Brush skin with soy sauce and sesame oil. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Bake for 1 hour and 15 minutes, or until juices run clear. Allow to rest for 20 minutes before carving.
4 small Granny Smith apples, peeled, cored and cut into quarters
1 pkg. (8) crescent rolls
1 cup orange juice
2/3 cup sugar
1 stick butter
 Cinnamon and sugar mixture
Wrap two apple quarters in each roll and place in greased 9"x13" baking dish. Combine orange juice, sugar and butter in saucepan and bring to boil. Pour mixture over rolls and sprinkle with cinnamon sugar mixture. Bake at 350 degrees for 25 minutes, or until done.
Tomato Basil Spread 
1 Cup. cream cheese
1/4 cup shallots
1/2 Cup artichoke hearts
1 Cup. Sundried tomatoes
1 Tbs Garlic
1 Tbs mixed herbs (basil,thyme, oregano Salt and pepper to taste Juice of one lemon
'Combine tomatoes, artichoke hearts, garlic, and shallots in a pot and stew till soft. Mince the stewed combination. Blend together with cream cheese and juice of one lemon.. Mix in blend of herbs and season to taste. Serve as an appetizer of companion to any crusty bread, preferably warm bread. Might help to use a blender or food processor when mixing all components together.
Lemon Chess Pie

A favorite throughout the South, chess pie takes its name from the
description given by a cook who was asked what sort of pie it was,
and replied, "It 'jes pie, honey."

2 whole eggs
4 egg yolks
1 cup sugar
4 tablespoons butter, melted
1/4 cup heavy cream
1 tablespoon flour
1 tablespoon yellow cornmeal
4 tablespoons lemon juice
1 tablespoon grated lemon rind
1 9 inch pie crust, unbaked

Preheat oven to 350°F. Beat eggs, yolks, and sugar together at high
speed for two minutes. Add butter and cream; beat again at high speed
for two minutes. Add flour,cornmeal, lemon juice and rind; mix well.
Pour into crust and bake 45 - 60 minutes until top is medium brown.
(Test with toothpick.) Allow to cool to room temperature before serving with whipped cream topping idesired.

Serves: 6 slices
A favorite in my family is roast today / soup tomorrow.  It is so good and simple, too!!Here's what I do!
Family sized chuck roast
large can mushroom soup
4 cups water
dried onion soup mix
large onion
To prepare:
1) Place roast in greased slowcooker or Nesco with peeled and chunked potatoes and carrots.
2) Pour mushroom soup over all
3) Sprinkle dried onion soup to taste over everything
4) Slice onion over all
5) add water
Cook all day on low or 5-6 hours on high for an hour then low the rest of the time.  when the meat and veggies are tender, it is done.
Leftover meat and veggies and gravy
Any other veggies you might want to add (I often add spinach, corn, green beans,       cabbage -  whatever I have on hand to throw in)
Large can V-8 juice (regular or spicy)
Garlic, salt and pepper to taste
To prepare:
1) Saute onions and celery in butter
2) While veggies are sauteing, chop all leftovers including meat and veggies.
3) Put celery, onion, meat, veggies and leftover gravy in crockpot or Dutch oven.
4) Stir well and add V-8 juice.
5) Season to taste and cook in slowcooker or on the stove until veggies are tender.
NOTE:  If there wasn't a lot of gravy left or if you want a creamier soup, add a small can of muchroom soup to the soup.
French Quarter Bean Soup
1 cup dry pinto beans
1/2 cup dry red beans
1/2 cup dry garbanzo beans
1 to 1.5 pounds ham hocks
1/2 pound smoked sausage, sliced, cooked, and drained
1 pound chicken thighs
2 16-ounce cans tomatoes, cut up
1.5 cups chopped celery
1 cup chopped onion
2 cloves garlic, minced
2 bay leaves
3 tablespoons snipped parsley
1/4 teaspoon ground red pepper
Yield: 12 servings
Rinse beans. In Dutch oven combine beans and enough water to cover. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, soak the beans in water overnight.) Drain.
To the beans, add 6 cups fresh water and ham hocks. Bring to boiling; reduce heat. Cover and simmer 1 hour.
Remove ham hocks. When cool enough to handle, cut off meat and chop. Discard bones. Return meat to bean mixture.
Add (undrained) tomatoes, celery , onion, garlic, bay leaves, and red pepper. Add sliced sausage and chicken thighs. Bring to boiling. Reduce heat. Cover and simmer for about 1 hour or till chicken and beans are tender.
Remove chicken thighs. Cool slightly. Remove meat from bones and chop. Discard bones; return meat to soup.
Add parsley. Remove and discard bay leaves.
Chicken and New Potatoes Skillet Dinner Recipe
It’s hard to go wrong with chicken, new potatoes, and sour cream. This recipe mixes the three in a stovetop, skillet dinner that is easy and almost foolproof. It only has a few ingredients and you don’t have to slave over a five course meal. Best of all, your family will love this dinner.

a cut-up fryer or thighs or drumsticks salt and pepper to taste new potatoes—as many as you choose to fill out the pan
4-6 green onions
1 1/2 cups sour cream
1/2 to 3/4 cup water
1 pound frozen or fresh green peas
1 tsp crushed thyme
1/2 teaspoon salt
1/4 teaspoon pepper
. Place the chicken in a 12 inch skillet. Salt and pepper the pieces. Brown the chicken over medium heat.
. Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.
. Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
. Snip the green onions into the pan. Add the sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
. Add the peas, thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot.
Make Ahead Boeuf Bourguinon

4 lbs. lean chuck, cut into 1" cubes
1/2 lb. bacon, diced
1 doz. small silverskin onions, peeled
1/2 lb. fresh mushrooms
ground pepper
2 cloves garlic, minced
2 Tbsp. tomato paste (or ketchup)
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. nutmeg,
zest of half and orange (grated peel)
1 bay leaf
1 bottle good dry red wine or Burgundy wine
1/2 cup fresh parsley, chopped

Sauté bacon until brown and crispy. Remove bacon and sauté onions
until golden. Remove onions and store in jar in fridge. Brown meat
evenly (may have to do 2 batches) in same pan. Put meat, juices and bacon in ovenproof stew pot. Sprinkle with freshly ground pepper, garlic and orange peel. Pour red wine over until it just barely covers meat. Heat for a few minutes. Cook in 250°-300° oven covered for 3 hours. Let cool, refrigerate. Saute` mushrooms in butter until browned, store in jar in fridge until next day.

When ready to serve:

Heat stew on stovetop, stirring in onions. Place all mushrooms in
center of stew. Bake at 200° for 1 hour. At serving time, sprinkle
top generously with chopped fresh parsley. Serve with Burgundy wine, green salad, and a crusty french bread to "dip" into stew.

This Classic French 'stew' Burgundy Beef,  is really wonderful!




Stuffed Baked Potato "Lorraine"

1 pound Russet potatoes (2 potatoes)
3 slices thick-cut bacon -- cut into 1/2-inch pieces
1 small leek -- white part only, rinsed and thinly sliced (about 1/3 cup)
1 large egg yolk -- room temperature
1 pinch nutmeg
salt and pepper
2 pinches paprika
1/3 cup milk
6 tablespoons shredded Gruyere or Swiss cheese -- divided (about 1 1/2 ounces)

Position rack to center of oven; preheat to 400 degrees F. Place potatoes directly on oven rack and bake until skins are crunchy and insides are soft when gently squeezed, about 50 minutes. Remove from oven and cool about 30 minutes. Lower oven temperature to 300 degrees F.

Saute bacon over medium heat until browned and crisp, about 4 minutes. Use slotted spoon to transfer bacon to small bowl. Discard all but 1 tablespoon fat in skillet. Add leeks and reduce heat to low. Saute, stirring often, until soft and golden, about 5 minutes. Transfer contents of skillet to bowl with bacon.

Cut the top third off each potato and scoop out insides, leaving 1/4-inch shell all around to keep skin from collapsing with re-stuffed. Scrape potato flesh from inside tops as well. Press flesh through potato riser into large bowl, or mash with hand masher in large bowl until smooth. Mix bacon and leek mixture with egg yolk, milk, 4 tablespoons cheese and nutmeg. Season with salt and pepper and add mixture to potatoes. Mix well. Divide mixture between the empty potato shells and place in small shallow baking dish. Top each with 1 tablespoon remaining cheese and sprinkle each with pinch of paprika. Bake 20 minutes or until cheese melts and turns golden. Let stand 5 minutes at room temperature before serving.


Chicken Paprikas (Pop - pree - kosh)
If you've always wanted a recipe for this, or even if you have one,
this is the one you've been looking for.
It will be better than what you've had in restuarants.
1 onion chopped
2 Tbsp. shortening
1 tsp. salt
1 1/2 cups water
1 Tbsp sweet Hungarian paprika
4 - 5 lbs. disjointed chicken
1 tsp. black pepper
1/2 pint sour cream
In a large frying pan, brown onion in shortening, add seasoning and
chicken, brown 10 minutes.
Add water, cover and let simmer slowly until tender.
Remove chicken.
Add sour cream to drippings in pan and mix well.
Add dumplings (nook - ed - lee) (see below)
Arrange chicken on top and heat through.
Spaetzle / German ::: Nook - ed - lee / Hungarian
Here's a recipe for Spaetzle or for the Nook - ed - lee (phonetic spelling) used in Chicken Paprikas.
3 eggs
3 cups flour
1 tsp. salt
1/2 cup water
Mix all ingredients together and beat with a wooden spoon.
This makes a sticky dough. The traditional labor intensive way to make the noodles is to sit the dough mass on a cutting board with one end of the board placed on the lip of a pan of boiling water. Using a small
sharp knife, small ( 1/3 the size of a jelly bean) bits of dough are cut away from the dough ball, slid to the end of the board and dropped into the boiling water. This takes time. Then, cook about ten minutes, drain, and rinse with cold water.
A spaetzle maker, available from well supplied kitchen gadget stores for $12 - $15, looks like a funnel fastened onto a grater via a sliding track. Rest the spaetzle maker across the rims of the boiling water pot. Put the dough into the funnel and just slide the funnel back and
forth along the track dropping the noodles into the water as they are made. The size (a critical factor) will be perfect and the whole thing will take about 2 minutes. Then, cook about ten minutes, drain, and rinse with cold water.
The first time I used a spaetzle maker I wondered how I was going to push the sticky dough through it. It turns out that the stickiness of the dough acts to pull it all through as the noodles fall away.
In paprikas, I think they are better the second day after they have had a night in the refrigerator to soak up even more flavor, but they do such a good job of it, there is no free juice left.

Spinach Artichoke Dip

Makes 8 to 10 servings

  • 1/4 cup olive oil

  • 2 tablespoons unsalted butter

  • 3/4 cup diced white or yellow onion, cut into 1/8-inch dice

  • 1 1/2 tablespoons minced garlic

  • 1/2 cup all-purpose flour

  • 1 1/2 cups chicken stock (preferable homemade)

  • 1 1/2 cups heavy cream

  • 3/4 cup freshly grated Parmesan cheese

  • 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes

  • 1 1/2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon sugar

  • 3/4 cup sour cream

  • 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped

  • 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices

  • 1 cup finely shredded Monterey Jack cheese

  • 3/4 teaspoon Tabasco Sauce

  • Blue and white corn tortilla chips

  1. In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

  2. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.

  3. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips  ****************


Italian Butter

1/8 tsp. oregano
1/8 tsp. basil
1/8 tsp. rosemary
1/8 tsp. or a little less kosher salt (use according to your taste)
fresh ground pepper
dash of red pepper flakes
1 large clove of garlic (crushed)
2 to 3 Tbs extra virgin olive oil
Mix together your dry spices. Add crushed garlic to the dry spices.  Place on small saucer. Pour olive oil over mixture. Dip with your  favorite hot French bread.
Yakitori Chicken
4 tablespoons Mirin (sweet sherry)
3 tablespoons dark soy sauce
1 tablespoon miso paste
1 tablespoon sesame oil
1 tablespoon white vinegar
1 tablespoon dark brown sugar

Combine all ingredients and mix until sugar is dissolved. Marinate chicken overnight.
Use sauce as a mop and finally as a finishing glaze.

Baked Chicken Breasts with Pear Brandy

6 boneless skinless chicken breast
3 tbsp soy sauce
4 tsp cornstarch
1 cup pear brandy or apple juice
2 md firm-ripe pears
Parsley sprigs
Salt and pepper to taste
Lime wedges

Rinse chicken and pat dry; then arrange, skinned side up, in a 9- by 13-inch baking pan. Drizzle evenly with soy sauce. Bake, uncovered, in a 450 degree oven, basting occasionally, until meat in thickest part is no longer pink; cut to test (about 20 minutes).  Meanwhile, place cornstarch in a 1 1/2- to 2-quart pan; smoothly stir in brandy. Peel and core pears, then cut lengthwise into 1/2-inch-thick slices.

Add pears to pan and bring to a boil over medium-high heat, mixing  gently. Then reduce heat, cover, and simmer until pears are tender when  pierced (about 5 minutes). When chicken is done, add pear mixture to baking pan; gently shake pan to mix pears and chicken. Transfer chicken, pears, and sauce to a  platter and garnish with parsley. Season to taste with salt and pepper; offer lime wedges to squeeze over individual servings


Cuban corn on the cobb

Corn on the cobb goes south of the border with chili, cheese and a squirt of lime!
I had this the last time i went to New york,,,,,,,,Manhattan is filled with tiny hole in the wall places to eat...and this Cuban place was the best

4 ears corn in husks, silks removed
1 teaspoon paprika
1 tablespoon salt
6 tablespoons mayonnaise
1/2 cup finely grated parmesan cheese
1 lime, cut into quarters

In a large saucepan filled with salted boiling water, cook corn in husks for 8 minutes. Meanwhile, in a small bowl, combine mayo, and cheese
On a medium grill or in a broiler, grill corn just until char marks are visible on husks. Remove and let cool. Pull back husks and rub corn with mayonnaise and sprinkle with cheese and mayo mixture. Serve with lime wedges.
Chicken Florentine with Artichoke Hearts

8 oz  Spaghetti
1 clove minced garlic
4 tbsp butter
2 - 10 pkg frozen chopped spinach-thawed and drained well
4 cups  cooked chicken
1 lb fresh mushrooms-sliced
1/4 cup  sliced green onions
1/2 cup all purpose flour
2 1/2 tsp salt
1/2 tsp ground white pepper
2 cups milk
3 oz Swiss cheese
2 tbsp lemon juice
3/4 cup dry white wine
1/4 cup sherry
2- 8 oz cans artichoke hearts in water-drained and chopped

Cook spaghetti, drain, and place in a well greased 3 quart baking dish.
Drain spinach well, and put on top of pasta layer. Layer the cooked chicken over spinach. Sauté mushrooms, garlic and scallions in butter for several minutes. Stir in the flour, salt and pepper. Add milk gradually and stir till thickened. Add cheese and stir till melted. Cool slightly then add remaining ingredients, and pour over chicken. Bake uncovered at 350 degrees for 30-40 minutes.
Serves 6 - 8.
Cafe Cream of Mushroom Soup
6 servings
2 teaspoons olive oil
1 medium onion, chopped
3 large garlic cloves, finely minced
1 small celery rib, trimmed and chopped
5-6 large portobello mushrooms, chopped
3 1/2-4 cups half-and-half or heavy cream
Salt and freshly ground pepper
1 tablespoon chopped fresh parsley
Truffle oil (optional)
In a large saucepan over medium-high heat, add the oil. Sauté the onion and garlic for 2 to 3 minutes, or until they begin to soften. Add the celery and mushrooms and stir well to combine. Cook for 1 minute. Add 3 1/2 cups half-and-half and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, cover and simmer for 12 minutes. Transfer the soup to a food processor or blender or use an immersion blender and process to obtain a smooth texture. If too thick, return to heat and add more half-and-half to thin.
Garnish with a pinch of parsley and 2 drops of truffle oil before serving.
making Pesto
The trickiest part of the pesto-making process -- other than picking the basil before the frost gets it -- is making room for it on the bottom of the freezer. That is where the sauce goes, in 2-cup portions sealed in thick plastic bags to solidify.

The bags of pesto sauce lie flat on the freezer bottom so that when they harden, these flat bags of sauce can be easily stored, like file envelopes, in other parts of the freezer.

When  preparing pesto sauce for freezing,  make a few additional adjustments to the original recipe. Unlike pesto sauce that is going straight to the table, pesto destined for the freezer does not get a dose of cheese and melted butter. Instead these ingredients are added later, when the sauce comes out of its deep freeze and has thawed. The sauce works better that way.

And so these days as I harvest my basil, I think of how good these pulverized leaves are going to taste when they show up on a January pizza or a steaming plate of February pasta.

Blender pesto

Servings: 6

Notes: Adapted from a recipe in "The Classic Italian Cook Book" by Marcella Hazan, published by Knopf. If freezing this pesto, blend the basil, olive oil, nuts, garlic cloves and salt in a blender and freeze. To use, thaw the pesto mixture and then add the cheese and butter.

2 cups fresh basil leaves
1/2 cup olive oil
2 Tbsps. walnuts
2 cloves peeled garlic, lightly crushed with a heavy knife
1 tsp. salt
1/2 cup freshly grated Parmesan cheese
3 Tbsps. butter, softened to room temperature

1. Put basil, olive oil, nuts, garlic cloves and salt in a blender (or food processor) and mix at high speed. Stop from time to time to scrape down sides with a rubber spatula.

2. When ingredients are blended, pour them into a bowl and beat in cheese.

3. When cheese has been evenly incorporated into the other ingredients, beat in butter.

4. Before spooning pesto over pasta, add a tablespoon or two of the hot water in which the pasta has boiled.
Raspberry Meringue Pie
1/3 cup plus 1/4 cup sugar, divided
3 tablespoons cornstarch
1-1/2 cups milk
4 eggs, separated
1 teaspoon butter or margarine
1/4 teaspoon almond extract
1 graham cracker crust (10 inches)
1-1/8 teaspoons unflavored gelatin
2 tablespoons plus 1/4 teaspoon cold water, divided
1 can (21 ounces) raspberry pie filling
3/4 teaspoon cream of tartar
In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat; stir in butter and extract.
Pour hot filling into the crust.
     Sprinkle gelatin over 2 tablespoons cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
     Meanwhile, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Beat in remaining water.
Gradually beat in remaining sugar on high until stiff glossy peaks form and sugar is dissolved.
     Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 325° for 15-18 minutes or until meringue is golden. Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Chicken Delight
Yield: 1 serving
1 (8-ounce) whole skinless, boneless chicken breast (see note)
Ground white pepper
2 tablespoons clarified butter (see note)
3/4 cup sliced button mushrooms
2 teaspoons granulated sugar
1/2 Red Delicious apple, peeled, cored and sliced about 1/2 inch thick
2 tablespoons apple brandy (applejack or Calvados), warmed slightly
1/2 cup 40 percent (gourmet) whipping cream
1 to 2 tablespoons chicken stock, optional
Season chicken to taste with salt and white pepper. Place a medium skillet over medium-high heat. Add clarified butter to skillet, then add seasoned chicken.
Saute until light brown, about 2 minutes. Turn chicken; immediately add mushrooms, sugar and apple slices. Cook about 2 minutes, stirring mushrooms and
apples, until chicken is browned on second side.
Remove skillet from burner; add brandy. Touch a lighted match to the contents of the skillet to flame the brandy. When the flames subside, return to heat.
Add cream, reduce heat, and let the chicken finish cooking and the sauce thicken, about 6 to 8 minutes. (If the sauce becomes too thick, thin it with chicken stock.)
Place chicken on serving plate; pour sauce over chicken.
Note: Most boneless, skinless chicken breasts sold in grocery stores are larger breast halves (about 8 ounces each). To use a large breast half, butterfly it by cutting into the thickest, long side about three-fourths of the way through and opening the meat like a book.
To make clarified butter, melt about 4 tablespoons unsalted butter in a small pan. Skim off and discard the foam. Pour off the golden melted butter,
discarding the milky solids that collect at the bottom of the pan.
1 pt. chocolate ice cream, softened
1 pt. coffee ice cream, softened
3 tbsp. instant coffee
4 oz. Kahlua
6 Heath bar candy bars, crumbled
1 graham cracker pie crust, 9 inch diameter
Mix first 5 ingredients and pour into prepared pie crust. Put into freezer until serving time. Garnish with whipped cream
Scallops with Sun Dries Tomatoes
  4 servings
  6 ounces uncooked penne or medium tube pasta
  1/4 cup chopped sun dried tomatoes (not packed in oil)
  1/4 cup hot water
  4 cups fresh broccoli florets
  1/2 cup reduced sodium chicken broth
  3 garlic cloves, minced
  2 tablespoons olive oil
  1 pound bay scallops
  1 teaspoon lime juice
  1 teaspoon minced fresh basil
  1/4 teaspoon salt
  1/4 shredded Parmesan cheese
  Cook pasta according to package dierctions. Meanwhile, in a small bowl, combine the sun-dried tomatoes and hot water. Let stand for 5 minutes, drain and set aside.
  Place the broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until broccoli is crisp- tender; set aside.
  In a large non-stick skillet coated with nonstick cooking spray; cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime jucie, basil, salt, and reserved tomatoes and broccoli; cook 2-3 minutes longer or until scallops are fim and opaque.
  Drain the pasta; stir into scallop mixture and heat through. Sprinkle with Parmesan cheese.

1 (4 oz.) pkg. cream cheese
2 tbsp. orange juice
3 tbsp. marshmallow fluff

Blend all ingredients with enough consistency to dip fresh cut fruits.
    Crescent Cheesecake
  2 packages Pillsbury Crescent dinner rolls
  2-8oz Philadelphia Cream cheese packages
  1 teaspoon vanilla
  1/2 cup sugar
  1/3 cup sugar
  1 teaspoon cinnamon
  1/4 cup butter
  Butter 9X13 inch pan. Cover bottom of pan with one entire package of crescent rolls (push together sections to make one piece). Should just roll out to be one big piece. Filling: Whip together cream cheese, vanilla and sugar. Add filling on top of crescent rolls. Cover filling with other package of crescent rolls. Melt butter and cover crescent roll. Mix sugar and cinnamon in one bowl and sprinkle over top. Bake at 350 F for 20-25 minutes. Let cool before serving.
  *Great to make up ahead of time and warm up before serving.
Easy Shrimp Sauté 
1 cup butter 
2 large cloves garlic, minced 
2 to 3 pounds raw jumbo shrimps, shelled and deveined 
2 tablespoon dry sherry or white wine 
1 cup heavy cream 
Salt and pepper to taste 
Chopped parsley 

In skillet, heat butter; cook garlic over medium-low heat until soft. Add
 Shrimps and cook until they turn pink. Add sherry and simmer for another Minute. Add cream and salt and pepper to taste. Garnish with chopped Parsley, if desired. Serve with rice
Chicken and dumplings
 my throw togehter "recipe"
1 oven roasted chicken
Cut and shredded
1 can cream of chicken soup
2 cans chicken stock
I pkg onion soup mix
Lots of pepper
NO salt
Let all simmer together
I use my Nesco ware....but you can use any pan
This time I decided to try the flour tortillas for my dumplings
They were delicious. I cut them into about 2 inch squares
And dropped some into the liquid, stirred then dropped in some more.....and stirred again.....I would guess about 3 or 4 of them.
Put the lid on and cook no more than 10 minutes.......
Stir again and serve..........
this is what it looks like
Naan Bread
1 pkg Active Dry Yeast
4 tbs White Sugar
1 cup Warm Water
1  Beaten Egg
3 tbs Milk
2 tsp Salt
4 1/2 cup Bread Flour
1/4 cup Melted Butter
In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again. While the dough is rising, preheat grill to high. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. Remove from grill, and continue cooking until all the Naan has been prepared.
Live your life to the fullest
Dear Lord,
Some days are just colder than others. I need to feel the warmth of your face shining upon me, Lord. I want to be covered by your radiance, resting in the palm of your hand. Where I feel secure and saved. Lead me back to this place.
Your promises will unfold as the day progresses. And I will gather these even as I am uncertain about how the day will play out because through your promises come renewal and wholeness.