Popover Pizza
Ingredients:
1 pound sausage (or ground beef or ground turkey)
1 tablespoon onion flakes
1 (1.5 ounce) package spaghetti sauce mix (omit if using sausage)
1 (15 ounce) can tomato sauce
1/2 cup water
1/3 pound sliced pepperoni
8 ounces shredded Mozzarella cheese
2 eggs
1 cup milk
1 tablespoon oil
1 cup flour
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
Directions:
Cook sausage in a large skillet until browned, stirring to crumble; drain fat. Add onion flakes, spaghetti sauce mix (if using), tomato sauce, and water, stirring well; simmer 10 minutes. Spoon sausage mixture into a lightly greased 13x9x2-inch pan; layer with cut up pepperoni and sprinkle with Mozzarella cheese.

Beat eggs, milk, and oil until foamy with a whisk. Add flour and salt, whisking until smooth. Pour batter over Mozzarella cheese, spreading evenly. Sprinkle with Parmesan cheese. Bake at 400F for 30 minutes or until the top is puffed and golden brown. Cut into squares; when serving, flip each piece over with the crust side down. Serves 6.

NOTE: In additional to (or in place of) the pepperoni, add chopped green pepper, sliced mushrooms, etc., -- whatever you like on your pizza!

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Apricot (or Peach) Slush
Ingredients:
6 tea bags
2 cups boiling water
2 cups water
7 cups water
1 (12 ounce) can frozen orange juice
1 (6 ounce) can frozen lemonade
2 cups apricot brandy (or peach Schnapps)
Ginger ale or 7-Up
Directions:
Steep tea bags in boiling water for 10 to 15 minutes. Add sugar, 7 cups of water, frozen orange juice and lemonade, and apricot brandy. Mix well and freeze in a covered container. To serve, fill glass with several scoops of frozen mixture (1/2 to 3/4 full). Add enough ginger ale to fill glass. Stir and enjoy!
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Oven Barbecued Chicken
This recipe was first used during the Blizzard of '93. We invited family and friends to get snowed in with us and ended up having a 'Blizzard Party' with 6 adults and 9 kids under the age of 10. It was a blast and definitely a weekend for the memory books. This chicken dish really hit the spot as we continued to watch the snow pile up outside.
Ingredients:
3-4 pounds chicken pieces
1/3 cup chopped onion
3 tablespoons butter
3/4 cup ketchup
1/3 cup vinegar
3 tablespoons brown sugar
1/2 cup water
2 teaspoons prepared mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
Heat a small amount of oil in a large skillet; fry chicken until browned. Drain; place chicken in a 13x9x2-inch baking dish. In a saucepan, saute onion in butter until tender; stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350F about 1 hour or until chicken is done, basting occasionally. Serves 6 to 8.
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Shoofly Pie
This is one of my personal favorites although it never tastes exactly the same two times in a row. The spice measurements are not set in stone, they are merely a guide; I like a 'spicy' shoofly pie so I tend to throw 'some of this and some more of that' in the filling. It must work because it always delicious!
Ingredients:
10-inch uncooked pie shell
1-1/2 cups flour
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of salt
baking soda
1/2 cup butter
1 cup molasses
1 cup boiling water
1 egg, beaten
Directions:
Preheat oven to 375F. Mix flour, sugar, cinnamon, cloves, ginger, nutmeg, salt and 1/2 teaspoon baking soda. Add butter, using a pastry blender to cut in until mixture is like coarse cornmeal. In bowl, mix molasses with boiling water, 1/2 teaspoon baking soda, egg and 1/4 crumb mixture. Pour molasses filling into pie shell, sprinkle top evenly with remaining crumb mixture, and bake 50 minutes or until filling is set in center (shake pie gently, center should be firm). Transfer pie to wire rack to cool. Serves 8 to 10.
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Perfect Pecan Pie
This is the easiest, most delicious pecan pie I have ever made or tasted.
Ingredients:
2 eggs
1/2 cup sugar
1 cup dark corn syrup
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecan halves or chopped pecans
1 unbaked 9-inch pie shell
Directions:
Combine eggs, sugar, corn syrup, flour, salt and vanilla. Stir in pecans. Cover pastry edges with foil to prevent excess browning. Pour into pie shell. Bake at 350F for 30 minutes. Remove foil and bake another 15 minutes or until golden brown. Serves 6 to 8.
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German Spinach
My youngest son dislikes most vegetables, but go figure -- he likes this!
Ingredients:
2 (10-ounce) packages frozen chopped spinach
1 tablespoon onion flakes
1 clove garlic, crushed
2 tablespoons butter
6 bacon strips, cooked and crumbled
1/4 teaspoon ground nutmeg
1/2 teaspoon salt (optional)
pepper to taste
Directions:
Cook spinach according to package directions. Drain well and set aside. In a large skillet, saute onion flakes and garlic in butter for about 1 minute. Stir in the spinach, bacon, nutmeg, salt and pepper; heat through and serve immediately. Serves 6 to 8.
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Zucchini Cheese Bake
Ingredients:
2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/8 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
1 cup (4 ounces) shredded mozzarella cheese
Directions:
Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2 quart casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350F for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving. Serves 6 to 8.
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Mini Peanut Butter Treats
While these are good fresh from the oven or at room temperature, they are especially good FROZEN!
Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1-1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
42 mini peanut butter chocolate cups
Directions:
Combine butter, sugars, egg, peanut butter and vanilla in a mixing bowl; beat until smooth. Add flour, baking soda and salt, mixing well. Cover dough and chill. When cold enough to handle easily, roll in small (3/4-inch to 1-inch) balls; place each ball in a mini muffin tin. Bake at 375F for 8 to 9 minutes. Remove from oven; gently press 1 peanut butter cup into each cookie to make depression. Cool in pan 10 to 15 minutes; remove from pan and cool on wire rack. Store in cool place. Makes 42 treats.
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Sun-Sational Cheesecake
Ingredients:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon grated lemon peel
1/2 teaspoon vanilla
4 eggs (1 separated)
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup cold water
1/4 cup lemon juice
Directions:
Combine crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325F for 10 minutes.
Combine cream cheese, 1 cup sugar, flour, 2 tablespoons lemon juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250 and continue baking for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine 3/4 cup sugar and cornstarch in sauce pan; stir in water and 1/4 cup lemon juice. Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl. Add small amount of hot mixture to yolk. Return to mixture in saucepan; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill. Garnish with lemon slices and fresh mint, if desired. Serves 10 to 12.
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Cordon Bleu Chicken Casserole
Ingredients:
4 cups cubed cooked chicken
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup finely chopped onion
6 tablespoons butter
1/2 cup flour
1 cup light cream
2 cups skim milk
1-1/2 teaspoons dill weed
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
Directions:
In a large bowl, combine chicken, ham and cheese; set aside. In a saucepan, saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream and milk, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from heat and pour over chicken mixture. Spoon into a greased 9x13-inch baking dish. Toss bread crumbs, butter and dill; stir in cheese. Sprinkle over casserole. Bake, uncovered, at 350F for 30 minutes or until heated through. Serves 8 to 10.
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Sausage Bread
Ingredients:
2 loaves (1 pound each) frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1-1/2 cups diced fresh mushrooms
1/2 cup chopped onion
3 eggs
2-1/2 cups (10 ounces) shredded mozzarella cheese
1/2 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
Directions:
Allow dough to rise until nearly doubled. Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg; set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Divide each loaf of dough in half and roll each half into a rectangle. Spread 1/4 of the sausage mixture on each loaf to within 1-inch of edges. Roll jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350F for 25 minutes; brush with beaten egg. Bake 5 to 10 minutes more or until golden brown. Serve warm. Makes 4 loaves.
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Mini Sausage Quiches
These may be an appetizer, but I personally think they are a wonderful addition to a breakfast buffet. Easy to prepare and can be made ahead and refrigerated until baking time.
Ingredients:
1/2 cup butter, softened
1 cup flour
1/2 pound Italian sausage roll
1 cup shredded Swiss cheese
1 tablespoon fresh chives, chopped
2 eggs
1 cup half-and-half
dash cayenne pepper
Directions:
Beat butter and cream cheese in medium bowl until creamy. Blend in flour; refrigerate 1 hour. Roll into 24 1-inch balls; and press each into mini muffin cups.
Preheat over to 375F. To prepare filling, crumble sausage in small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives. Whisk eggs, half-and-half, and pepper until blended; pour over sausage in pastry shells. Bake 20 to 30 minutes or until set. Remove from pans. Serve hot. Refrigerate any leftovers. Makes 24.
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Chocolate Butter Cookies
These are my son Eric's favorite cookies and they are so simple to make! The almond extract gives these chocolate cookies a 'flavor to remember'.
Ingredients:
1/2 cup sugar
3/4 butter, softened
1 egg yolk
1 teaspoon almond extract
1-1/2 cups flour
1/4 cup unsweetened cocoa
Directions:
Preheat oven to 375F. In large bowl, combine all ingredients except flour and cocoa. Beat a medium speed until light and fluffy. Gradually add flour and cocoa until well mixed. Use a cookie press to make desired shapes, placing them 1-inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Cool. Sprinkle powdered sugar on cooled cookies or drizzle with melted semi-sweet chocolate chips, if desired. Makes approximately 3 dozen cookies.
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Oriental Steak
This quickly became a family favorite the very first time I made it. The steak, served with the onion-butter mixture, makes you wish for more!
Ingredients:
1 London broil, shoulder cut, 1-1/2 to 2 pounds
1/2 cup soy sauce
1/2 cup water
1 tablespoon brown sugar
1 to 2 cloves fresh garlic, crushed
1 teaspoon ground ginger
4 tablespoons butter
2 green onions, including tops, chopped
Directions:
Combine soy sauce, water, sugar, garlic and ginger. Place steak in marinade for at least 2 hours; refrigerate while marinating, turning twice. Grill over med-high heat. For a medium-rare steak, grill 5 to 7 minutes on each side. Do NOT overcook! Remove from grill and slice in thin slices. Meanwhile, saute green onions in butter until just tender; serve immediately with hot steak.
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Seven-Layer Salad
This is so simple to make and presents itself beautifully on a buffet table. Make sure to 'dig' through all the layers to capture the full taste of this salad.
Ingredients:
1 medium bunch of lettuce, torn in bite-size pieces
1/2 cup sliced green onions
1 cup sliced celery
1 10-ounce package frozen peas
2 cups mayonnaise
2 teaspoons sugar
1/2 cup grated parmesan cheese
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon garlic powder
3/4 pound bacon, cooked and crumbled
3 hard-boiled eggs, chopped
2 medium tomatoes, cut in wedges
Directions:
Layer the first 5 ingredients in a large salad bowl. Sprinkle evenly with sugar, cheese, seasoned salt, and garlic powder. Cover and refrigerate until serving time. Just prior to serving, sprinkle bacon pieces and chopped egg over salad. Place tomato wedges around the top. Serve and enjoy!
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Crab Spread
Ingredients:
1 8-ounce package cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
dash cayenne pepper
6 ounces crabmeat
Directions:
Combine all ingredients. Tastes great on crackers and especially with pretzels!
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Stir-Fried Beef and Peppers
Ingredients:
2 pounds chip steak
6 tablespoons soy sauce
4 tablespoons dry sherry (optional)
8 teaspoons cornstarch
1/2 teaspoon sugar
1/8 teaspoon ground ginger
oil
3/4 pound mushroom, sliced thick
6 green onions, sliced diagonally
3 medium green and/or red peppers, cut in chunks
1/2 teaspoon salt
hot, cooked rice
Directions:
Cut beef in strips. In medium bowl, mix soy sauce, sherry, cornstarch, sugar, and ginger; add beef and toss lightly to coat. In a large skillet, heat enough oil to lightly coat bottom of pan; cook mushrooms, onions, peppers, and salt, stirring quickly and frequently with spoon until vegetables are tender-crisp (about 5 minutes). With slotted spoon, remove vegetables from skillet and set aside. Add meat mixture to remaining oil in pan; stir fry until meat loses its pink color. Add vegetables and stir fry until hot. Serve over hot, cooked rice. Serves 6 to 8.
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Charity Nut Cups
These tiny pastries almost taste like a miniature Pecan Pie; they freeze wonderfully and are nice to have on hand when you need a 'little something' sweet.
Ingredients:
1/4 pound butter, softened
1 cup flour
3 ounces cream cheese, softened
1 egg
3/4 cup brown sugar
1 teaspoon vanilla
3/4 cup chopped pecans
Directions:
Combine butter, flour, and cream cheese; mix well to form dough, then make 24 balls the size of a walnut. Shape into a mini muffin tin. Mix egg, brown sugar, vanilla and chopped nuts and fill each mini muffin cup approximately 3/4 full with mixture. Bake at 350F for 20 minutes. Let cool in pan for 5 to 10 minutes then remove to wire rack to cool completely. When cool, sprinkle with powdered sugar.
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Broccoli Salad Supreme
Ingredients:
1 3-ounce package cream cheese, softened
1 egg, coddled
2 tablespoons vinegar
2 tablespoons sugar
2 tablespoons oil
1 tablespoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon garlic salt
dash of pepper
6 cups chopped fresh broccoli
1/3 cup raisins
2 tablespoons chopped scallions
1/2 pound bacon, cooked and crumbled
Directions:
Combine all ingredients except broccoli, raisins, scallions, and bacon in a blender. Place broccoli, raisins and scallions in a large bowl; add cream cheese mixture and toss gently. Cover and chill at least 3 hours. To serve, place broccoli mixture in lettuce-lined bowl and sprinkle with crumbled bacon. Serves 8 to 10.
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'Knot' Rolls
Ingredients:
2 tablespoons sugar
1-1/2 teaspoons salt
1 package quick rise yeast
2 cups flour
1 cup whole wheat flour
1 cup milk
1 tablespoon butter
1 egg
1 teaspoon water
poppy seeds (optional)
Directions:
About an hour or so before serving (or early in the day), combine sugar, salt, yeast and flours in a large bowl. In a small saucepan, heat milk and butter until very warm -- butter does not need to melt. With a wooden spoon, gradually stir milk mixture into dry ingredients, adding more flour if necessary to make soft dough. Turn dough onto a floured surface; knead 5 minutes or until smooth and elastic. Shape in ball; place in greased bowl, turning to grease top. Cover; let rise about 30 minutes (until double in bulk). Preheat oven to 375F; grease large cookie sheet. In small bowl, beat egg and water; set aside. Punch down dough; divide into 12 equal pieces. Roll each piece into a 9-inch rope. Tie each rope into a knot; sprinkle lightly with flour. If desired, pieces may be rolled into a ball, brushed with egg mixture and tops dipped in poppy seeds (or sesame seeds). With sharp knife, cut an "X' in top of each roll. Place on cookie sheet and bake 15 to 20 minutes or until golden brown. Serve warm. Makes 12 rolls.
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Definitely Dip
Don't let the list of ingredients fool you -- this dip is excellent!
Ingredients:
1 pint sour cream
3 ounces cream cheese, softened
1/4 pound bleu cheese
1 tablespoon wine vinegar
1 tablespoon horseradish
2 teaspoons salt
2 tablespoons onion juice
1-1/2 teaspoons dry mustard
1 teaspoon paprika
1/4 teaspoon pepper
Directions:
Cream softened cheeses with sour cream. Add remaining ingredients, mixing thoroughly in a mixer. Serve with raw veggies or chips. Keeps well.
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Spinach Roll Ups
Ingredients:
8 lasagna noodles
3 tablespoons butter
1 red pepper, finely chopped
4 scallions, chopped
2 10-ounce packages frozen chopped spinach, cooked, squeezed and sauteed briefly in butter
2 cups shredded mozzarella cheese
3/4 cup ricotta cheese
3/4 cup parmesan cheese
1 egg, slightly beaten
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 cup milk
1 cup half & half
Directions:
Preheat oven to 375F. Cook lasagna noodles according to package directions. Cool in a large bowl of cold water; set aside. Saute scallion and red pepper with 3 tablespoons butter until tender, about 5 minutes. combine spinach, scallion mixture, 1-1/2 cups mozzarella, ricotta cheese, 1/2 cup parmesan cheese, and egg; set aside. Melt 1/4 cup butter in saucepan. Stir in flour and salt. Stir in milk, half & half and remaining parmesan cheese. Bring to a boil, stirring constantly. Boil and stir until thick. Remove noodles from water. Pat dry with paper towels. Spread about 1/2 cup spinach mixture over each noodle. Roll up jelly roll fashion starting at short end. Spread a small amount of sauce on bottom of buttered 2-quart rectangular baking dish. Place rolls in dish. Spoon remaining sauce over roll ups. Sprinkle with remaining mozzarella. Bake 30 to 35 minutes or until hot and bubbly.
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Sourdough Loaves
Ingredients:
2 tablespoons sugar
2 teaspoons salt
2 packages quick-rise yeast
7 cups flour
1 16-ounce container non-fat plain yogurt
2/3 cup water
Directions:
In large bowl, mix sugar, salt, yeast and 6 cups flour. In 2-quart saucepan over medium heat, heat yogurt and water until very warm. Stir into dry ingredients, mixing until blended and dough forms a ball.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes, working in more flour (about 1 cup) while kneading. Cut dough in half; cover and let rest 10 minutes. Grease large cookie sheet. Shape each piece of dough into a 5-inch round loaf. Place loaves on opposite ends of cookie sheet. cover; let rise in warm place until doubled, about 45 minutes.

Preheat oven to 400F. Cut 3 parallel slashes in each loaf; brush loaves with water. Bake 25 to 30 minutes until loaves sound hollow when lightly tapped. Remove from cookie sheet and cool on wire rack. Makes 2 loaves.

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Dill Weed Dip
Ingredients:
2/3 cup sour cream
1/3 cup low-fat mayonnaise
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 tablespoon dill weed
1 tablespoon chopped parsley
Directions:
Combine all ingredients; chill. Serve with raw vegetables and/or pretzels.
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Mexican Dip
Ingredients:
1 scallion, minced
1 tablespoon butter
6 ounces cream cheese
1/3 cup salsa
Directions:
Microwave scallion with butter on HIGH for 1 minute. Add cream cheese and heat on MEDIUM (50% power) to soften, about 1-1/2 minutes; stir until smooth. Stir in salsa. Serve with tortilla chips.
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Super London Broil
Ingredients:
1/2 cup Lea & Perrins Steak Sauce
2 tablespoons lemon juice
2 large cloves of garlic, peeled and crushed
1-1/2 pounds London broil steak
Directions>
In a shallow glass pan, combine steak sauce, lemon juice and garlic. Add steak, turning to coat and marinate for at least 1 hour. Preheat grill; remove steak from marinade and place on grill over medium-high heat. Grill until desired doneness, basting often and turning once. Heat any remaining marinade on HIGH in microwave until boiling point; slice steak and serve with remaining marinade. Serves 4 to 6.
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Cheese 'n Bacon Puffs
Ingredients:
1 cup low-fat mayonnaise
1/2 cup grated cheddar cheese
2 teaspoons horseradish
1 tablespoon sherry wine (optional)
1/2 cup cooked, crumbled bacon
Directions:
Combine all ingredients; spread thickly on toast cut-outs or crackers (such as Ritz or Townhouse) and broil until bubbly and brown. Serve immediately. Makes 30.
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