Chicken Fettuccini Alfredo

Brown 3/4 pound chicken with salt and pepper to taste. Cook until almost done. Set aside.

Boil 8-10 ounces of fettuccini noodles according to package directions (boil about 9 minutes). Place cooked pasta in a strainer and keep the water hot. Place the strainer of fettuccini above the water to keep warm (but not immersed).

Melt 1 Tablespoon butter or margarine in skillet. Add 1 Tablespoon flour, and mix well, stirring for one minute. Add 1 1/3 cups milk and two cloves minced garlic, and stir for 2 minutes, until mixture is bubbly. Add 2 Tablespoons creamed cheese and stir 7 minutes, until mixed well. Add 1 cup shredded Parmesan and stir until mixed well. Add chicken and stir well. Place pasta on a plate and top with chicken mixture. Sprinkle fresh parsley and ground pepper on top.

Hint: If the pasta cools down or begins to clump together, use the strainer to dip it back into the hot water very briefly. Remove from hot water before serving.

Yield: 4-6 servings

Soft Turkey Tacos

Brown one pound ground turkey (or pieces of chicken) in a skillet. Add 1 Tablespoon chopped onion and one Tablespoon basil or taco seasoning.

In a small skillet, heat one corn tortilla, turning often, until hot but still soft.

Remove from heat. Add 2 Tablespoons turkey mixture to the center of the tortilla. Add chopped olives, onion, chopped chiles, lettuce, tomato, sour cream (optional), salsa, and shredded cheddar cheese to taste.

Yield: 4-6 servings

Sausage Stuffing

Brown 1/2 to 1 pound sausage (sweet or spicy, depending on your preference) in a large skillet. Remove sausage from skillet and add one stick butter or margarine. Add 1/4 cup chopped onion, 1/4 cup celery, and 1/4 cup chopped red or yellow sweet peppers. Add two bags stuffing mix and follow the package directions for the amount of water or broth to add. (See below for an easy vegetable broth.) Mix in stuffing. Place in a 9 x 13-inch baking dish. Cook at 350 degrees for 30 minutes.

Yield: 10-12 servings


Vegetable Broth
For your own vegetable broth, wash an onion. Cut in slices, adding the onion pieces with skin to 2-4 cups water. Cut up the remaining onion for use in the stuffing. If you have carrot and/or celery tops, wash them and add to the liquid. Also add two bay leaves. (The skin from the onion helps give the broth a deeper color.) Bring to a boil, reduce heat, and simmer 20-30 minutes. Remove bay leaves and toss. Strain remaining broth and save for use in the stuffing or for gravy.

Table Prayers

In his hand are the depths of the earth,
And the mountain peaks belong to him.
The sea is is, for he made it,
And his hands formed the dry land.
Come, let us bow down in worship,
Let us kneel before the Lord our Maker.


—Psalm 95:4-6


God is great, 
God is good.
Let us thank Him for our food.
Amen.

Quick & Easy Cream Scones

Mix together until well blended:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar

With a pastry blender, cut in 1/3 cup butter to the flour mixture until mixture is crumbly.

Add 1 cup whipping cream to flour mixture, stirring just until moistened.

Turn dough out onto a lightly floured surface and knead 5 or 6 times.
Divide dough into two halves. Shape each half into a circle, and roll
to at least 1/2-inch thickness. Sprinkle with sugar. Cut each circle
into 6-8 triangles and place on a lightly greased cookie sheet about 1/2 inch apart.

Bake at 375 degrees for 10 minutes (convection oven) or 15 minutes
regular oven or until just golden. Do not overcook.

Makes 12-16 scones.

These scones can be frozen and reheated in a toaster oven.

Idea: Place 6 scones on a foil-covered cardboard cake circle. Cover with colored cellophane and tie with a bow for a fun gift.

Golf Course Cupcakes

My daughter made this cupcake golf course for her dad's birthday. The idea is from the book "What's New, Cupcake?"

Here's a yummy vanilla cupcake recipe. The golf ball is a small round mint dipped  in corn syrup and then rolled in white nonpariels.

Preheat the oven to 350 degrees.

Line muffin tins with muffin papers.

Mix 1 cup butter until smooth and creamy. Add 2 cups sugar. Mix well. Add 4 eggs, mixing well after each egg.

In a separate bowl, combine 3 cups cake flour or all-purpose flour with 1/2 teaspoon salt and 3 teaspoons baking powder. Add to the batter a little at a time, alternating the four mixture with 1 cup milk, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla flavoring.

Pour batter into paper muffin liners. Bake for 15 minutes (20 minutes in a non-convection oven). Remove from pans to cool. Frost. The golf green is made by dipping the frosted cupcake in green sugar. The rough is made with green frosting piped with a pastry bag. The sand is made by dipping the frosted cupcake in crushed vanilla wafer cookies. (Place the vanilla cookies in a sealable plastic bag and crush with a rolling pin.) The hole is an upside-down chocolate kiss. We placed the cupcakes on green cardboard to add to the golf course design.

Yield: 24 cupcakes

Easy Mac and Cheese

Cook one 10-ounce package elbow macaroni according to package directions. Boil in water with no salt or fat for 9-12 minutes, until al dente.

Preheat the oven to 350 degrees.

While the pasta cooks, shred 1 1/2 cups (6 ounces) sharp Cheddar cheese.

Melt 2 Tablespoons butter or margarine in a heavy pan over low heat. Add 2 Tablepoons all-purpose flour, stirring well. Cook one minute, stirring constantly. Gradually add 2 cups milk. Cook over medium heat until thick and bubbly, stirring until thickened and bubbling.

Stir in 1/2 teaspoon salt (optional) and cheese, stirring until the cheese melts. Gradually stir about 1/4 of the hot mixture into 1 egg, beaten well. Add the egg mixture to the remaining hot mixture, stirring constantly.

Stir cheese sauce into the pasta. Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with 1/2 cup additional Cheddar cheese and 1/4 teaspoon paprika.

Bake at 350 for 20 minutes. Serve warm.

Yield: 4-6 servings.

Mealtime Prayers

Family Prayer

Lord, bless this food to our use
And us to Thy loving service.
In Jesus' name we pray, amen.

Psalm 5:1-4

Give ear to my words, O LORD, consider my meditation.
Hearken unto the voice of my cry, 
My King, and my God:
For unto thee will I pray.
My voice shalt thou hear in the morning, 
O LORD; in the morning 
Will I direct my prayer unto thee, 
And will look up.

Double-Crust Pie Pastry

This pastry recipe makes enough crust for a 9-inch pot pie or an apple pie or cherry pie with lattice crust. You can also use this recipe to make two 9-inch pie crusts when you don't need a crust on top (such as for key lime pie or pecan pie or apple pie with a crumb topping). All of these pies pictured were made using this crust recipe and doubling it. (Pecan is on top, cherry in the middle and apple with a crumb topping is on the bottom. Pie recipes will follow on a future post.)

Mix 2 1/2 cups all-purpose flour with 1 teaspoon salt. Use a pastry blender to cut in 3/4 cup shortening. Do not use butter. (Crisco with trans fat works best for a flakier crust.) Sprinkle 5 to 6 Tablespoons milk over the dough and stir with a fork. I prefer to add 2 Tablespoons of milk at a time and then stir until the dough is moistened and begins to hold together. Form into two balls. Roll out on a floured surface. Line the pie pan with the crust. Sprinkle with sugar (leave out the sugar if you're making a pot pie).

If you want a lattice look for the top crust, roll the crust into a rectangle (or oval). Use a scalloped pastry cutter to cut long strips of pastry. After filling the crust with fruit, layer 4-5 strips on top, across the pie pan. Layer 4-5 more strips perpendicular to the first ones. Pinch the rim of the crust or, for a different look, use a fork to press the rim of the crust.

Bake your pie as directed. Cover the pie crust edges with strips of foil after 20-30 minutes. The foil will keep the crust edges from burning.

Sloppy Joes

Here's a quick and easy recipe that tastes great and can be prepared in just 15-20 minutes. On a chilly evening, these warm sandwiches are big hit!

Brown 1/2 to 1 pound ground turkey (or ground beef) in a skillet over medium heat. Add 1/4 to 1/2 cup chopped sweet peppers (red, orange, yellow, green, or any combination) while meat is browning. Stir in 1/4 cup chopped onion or 2 Tablespoons dried chopped onion. Cook, stirring, until meat is browned.

Add 1/2 cup ketchup, and stir until mixed well. Remove from heat and spoon mixture onto hamburger buns (or hot dog buns) or dinner rolls cut in half. Toast the buns, if you wish. Serve with fruit or veggie sticks.

Yield: 4-6 servings

Chocolate Layer Bars

These yummy bars are rich and full of chocolate—delicious.

Preheat the oven to 350 degrees.

Melt one stick butter and spread it to cover the bottom of a 9" x 13" pan. Cover the butter with a layer of chocolate brownie mix (do not mix). Add 1 cup chocolate chips, 1 cup butterscotch chips, and 1 cup white chocolate chips. Top with one cup shredded coconut and 1/2 cup chopped pecans or walnuts. (Omit coconut or nuts if you have family members who don't like them.) Drizzle one can sweetened condensed milk over the top.

Cook for 20 minutes or until sides are bubbly. Cool in pan 10-15 minutes. Cut into squares and serve.

Yield: 24 bars

Crock Pot Ribs

This is an easy recipe that can cook all day, while I'm busy with other projects or off at work.

Salt and pepper 2 1/2 pounds of country style ribs (with or without bones). Brown the ribs in a skillet over medium heat. Brown 3-5 minutes per side, turning to brown evenly. Do not cook through. This portion can be done the night before. The ribs can be refrigerated overnight.

Place browned ribs in a crock pot. Add a 22-ounce bottle of barbecue sauce of your choice. You can also use 24 ounces crushed or diced no-salt tomatoes with 1/2 cup red wine vinegar (or apple cider vinegar). Add 1/4 cup chopped onion or 2 Tablespoons dried onion to the crock pot. Add water to cover (or almost cover) the ribs.

Turn crock pot to low and let cook all day (or 8 hours). You can also cook the ribs on high for 4 hours. Ribs should be ready to fall apart when removed from the pot. Remove from crock pot and serve with brown rice. Spoon the sauce over both the ribs and the rice.

Yield: 4 servings

Pasta Primavera

Cook a 12-ounce package of fettuccine or thin spaghetti in boiling water according to package directions. Place cooked pasta in a strainer over the pot of boiling water. When you're ready to serve it, simply dip it quickly back into the water to reheat. This works especially great when your family is ready for seconds and the pasta has been sitting for awhile.

Place 1/4 cup red wine and 1/4 cup red wine vinegar in a large skillet and bring to a boil. Chop 1/4 cup onion and 1/2 cup sweet red pepper, 1/2 cup green or orange pepper, 1 cup sliced mushrooms, and 1 cup broccoli florets or zucchini or yellow squash (or some of each). Also cut 1/2 cup of grape or cherry tomatoes in half. Chop 3 Tablespoons green olives.

Add onion and peppers to the skillet with 2 cloves minced garlic and saute 3 minutes. Add broccoli, squash, olives and 1 Tablespoon fresh basil or 1/2 teaspoon dried basil. Cook until vegetables are crisp-tender. Stir in tomatoes and juice from half a lemon. Cook 1 minute. Remove vegetables, leaving the sauce. Stir in 1/4 cup sour cream. Mix well. Return vegetables to skillet and mix with sauce. Serve over warm pasta. Sprinkle with grated cheese and fresh basil or parsley.

Yield: 6-8 servings

Easy Valentine's Candy

These candies use plastic molds for the lollipop candies. Insert lollipop sticks after you pour the candy in the molds. (You can also use molds without sticks.) The round candies are simply melted chocolate dripped onto wax paper. They chill in the refrigerator so they're ready quickly. For a touch of elegance, purchase small plastic bags with gold or silver ties so each lollipop can be individually wrapped. You can also use the candies to top cupcakes or to trim a cake.

I melt the candy melts on low heat directly on the stovetop, stirring constantly. If you'd like added flavor, add a couple of drops of peppermint flavor (lemon for yellow candy, almond for white candy melts, etc.) to the candy melts. You can also use white chocolate to contrast with the red and brown candy.

Use red or white for your first layer in the molds. Fill just a portion of each mold with melted red candy melts. Tap the mold on the countertop several times so the candy fills the mold completely. Refrigerate 5-10 minutes.

Meanwhile, melt semi-sweet chocolate chips in a double boiler. Spread the melted chocolate on top of the red candy. Tap the molds on the countertop once more. Spread the chocolate to fill any empty areas. Tap the molds again. Add a stick to each candy, if you wish to make lollipops. Refrigerate 20 - 30 minutes.

Place a sheet of wax paper on a small tray or flat plate. While the candy chills, drop remaining melted chocolate and candy melts onto wax paper to form small circles. Refrigerate 20- 30 minutes. Remove candy from molds (or wax paper) and enjoy!

Nana's Lasagna

My mom's lasagna is comfort food you can make gluten free or vegetarian. Since it uses cottage cheese in place of ricotta, it's also healthier than traditional lasagna. You can use ground turkey or sausage or no meat at all, depending on what you have on hand. You can also add cooked spinach or kale or chopped sweet red peppers to the tomato sauce or as a separate layer. This is a great dish to take to new parents or neighbors since it can freeze easily and be reheated.

Preheat oven to 350 degrees. This lasagna cooks in a large 9- x 13-inch pan.

Brown 1 pound ground turkey, sausage or ground beef. Add one jar no-salt spaghetti sauce or make  your own sauce by combining:
  2 cloves garlic, minced
  1 teaspoon salt
  1 Tablespoon dried basil
  1 Tablespoon parsley flakes
  1 one-pound can tomatoes, crushed
  1 14.5-ounce can no-salt diced tomatoes with garlic and onion, drained

Add a small can of sliced mushrooms or 1 cup sliced mushrooms, if you wish. Simmer 30 minutes, until thick (or 15 minutes if you use a jar of sauce). Stir occasionally.

Cook 1/2 package lasagna noodles (use rice noodles for gluten-free lasagna) until tender. Drain noodles and rinse in cold water. Or use no-boil noodles right from the package.

Combine:
3 cups cottage cheese
1 teaspoon salt
1/2 teaspoon pepper
2 Tablepoons parsley
1 beaten egg
1/2 to 1 cup grated Parmesan cheese

Place a thin layer of sauce in the bottom of a 9 x 13-inch baking dish. Cover the sauce with half the noodles (three or four), spread with half the cottage cheese mixture, (cover with 1 cup cooked spinach, if you like) cover with 1/2 pound sliced or shredded mozzarella cheese and then cover with half of the sauce. Repeat. Sprinkle with 1/2 cup shredded cheese on top.

Cook at 350 or 375 degrees for 30-40 minutes (1 hour if you use no-boil noodles). Let stand 15 minutes before cutting into squares.

Yield: 10-12 servings.

Refrigerate overnight for tastier lasagna. Lasagna may be frozen and reheated for 30 minutes at 350 degrees.

Easy Fish Dinner

In a shallow dish or pie pan, combine 1/2 cup shredded parmesan or Romano cheese with 1/4 cup Italian breadcrumbs and 1/2 teaspoon basil, dill, rosemary or thyme. For a spicy rub, add 1-2 teaspoons cayenne pepper.)

Heat a skillet over medium heat. Add 1-2 Tablespoons oil to hot skillet. (Adding the oil to a cold skillet will  be more likely to make the fish stick to the pan. Make sure the oil is hot before adding the fish.)

Lightly salt and pepper 4 fish fillets (such as catfish, talapia, or sole) on one side to taste. Place one fillet in the breadcrumb mixture and pat to cover one side. Turn over and cover the other side. Brush off excess crumbs. Do the same for each fillet.

Place the fillets in the skillet over medium heat and cook 3-4 minutes. Turn and cook an additional 3-4 minutes, until fish begins to flake. (Thicker fillets will need more time.)

Serve with a lemon wedge and a side of rice.

Yield: 4 servings