Sunday, January 31, 2010


You will score big points with these recipes
and everyone will be your fan!


12 Tbsp. Shedd's Spread Country Crock® Spread, melted
1 box (18.25 oz.) Devil's food cake mix
1 box (3.9 oz.) instant chocolate pudding & pie filling
1 cup Skippy® Creamy Peanut Butter
1 container (8 oz.) sour cream
1 cup milk
4 eggs
1 cup semi-sweet chocolate chips (about 6 oz).

Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Shedd's Spread Country Crock® Spread; set aside.
Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.
Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)
Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with ice cream.
*If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.
Recipe from Skippy Peanut Butter


1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Everyone Loves Our Dip! Here's How We Make It:
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.
A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr Spinach Dip and garnish with a sprig of dill.
Recipe from Knorr


2 cups diced or shredded cooked chicken
1/4 cup cayenne pepper sauce*
1 cup Hellmann's® or Best Foods® Real or Light Mayonnaise
1 cup shredded cheddar cheese (about 4 oz.)
2 Tbsp. finely chopped green onions (optional)
1 tsp. lemon juice
1/4 cup crumbled blue cheese
*Such as Frank's® Red Hot Sauce.

Preheat oven to 375 degrees.
Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1-1/2-quart shallow casserole, then sprinkle with blue cheese.
Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers
Recipe from Hellmann's


1 bag Success® White Rice
non-stick cooking spray
1 can (10 oz) diced tomatoes & green chilies
1 lb ground beef, browned
4 cups tortilla chips, crushed
1 can (15 oz) seasoned pinto or chili beans
1 lb pasteurized prepared cheese product, cut into cubes, divided
1/4 cup green onions, sliced & sour cream, optional

Preheat oven to 350º F.
Spray a 13x9x2-inch baking dish with vegetable cooking spray.
Prepare rice according to package directions; set aside.
In a medium bowl, combine cooked rice, diced tomatoes and green chilies, and ground beef; set aside.
Cover baking dish bottom with tortilla chips. Layer half of the cheese over the tortilla chips. Top with beans and rice-tomato-beef mixture. Top with remaining cheese.
Bake, uncovered, for 15 minutes or until cheese is melted. Garnish with green onions and sour cream, if desired.

Serving suggestion: It's also great meatless, or with chicken instead of beef!
Recipe from Success Rice



1/4 cup honey barbecue sauce
1 tablespoon finely grated orange zest
1/4 cup hot sauce
1/4 cup honey
1/4 cup Dijon mustard
3 pounds chicken wing drumettes, patted dry with paper towels

3 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
4 thinly sliced green onions, for garnish

Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.
Prepare the grill to medium direct heat.
Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.
While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.

Saturday, January 30, 2010



Honey Pepper Sauce
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)

Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
Watch the sauce closely to be sure it doesn't bubble over.
Preheat barbecue grill to medium heat.
Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
Grill the salmon for 4 to 7 minutes per side or until done.
Serve salmon with a small cup of the honey pepper sauce on the side.


4 boneless skinless chicken breast
1 cup shredded cheddar/Monterey jack cheese blend

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup tequila

Combine all the ingredients into a medium sized bowl. Mix well. Add chicken and marinate in the refrigeator for at least 30 minutes but no more than 4 hours.

1 cup of Ranch dressing
2 tablespoons of red salsa
2 tablespoons of taco seasoning mix
1 tablespoon minced jalapeno peppers

Combine all of the ingredients in a small bowl. Mix until smooth. Cover and chill until needed.

Preheat your oven to broil and heat up your grill. (I use an indoor George Foreman grill to cook the chicken breasts). When the chicken is done, arrange the breasts in a baking pan. Spread a layer of mexican ranch dressing and 1/4 cup of shredded cheese over each piece of chicken. Broil the chicken for 2 to 3 minutes or just until the cheese has melted.

Spread a bed of 1/2 cup of crumbled tortillas or corn chips on each of four plates. Slide a chicken breast on top of each plate of chips. Serve with your choice of rice, pico de gallo, guacamole or salsa


1/2 lb cold fresh zucchini
1/2 lb cold fresh yellow squash
1/4 lb cold red pepper, 1/4 inch julienne cut strips
1/4 lb cold carrots, 4 inch x 1/4 inch sticks
1/4 lb cold red onion, 1/4 inch julienne cut strips
1 small cold corn cob 1-6 "wheel" cut
3 tablespoons cold butter or margarine
1 teaspoon salt
1/2 teaspoon garlic granules
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh parsley or dried parsley
1/2 teaspoon granulated sugar

Rinse and wash all vegetables under cold water.
Cut the ends off of the zucchini and squash, then down the center lengthwise.
Using knife, cut into 1/4 inch bias half moons.
Slice red pepper in half and remove the stem, core and remove seeds.
Cut each half in half, then slice lengthwise into 1/4" julienne strips.
Slice both ends of red onion off, remove peel and core.
Slice lengthwise for a 1/4 inch julienne cut.
Peel carrots.
Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.
Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.
Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.
Add salt, sugar and garlic.
Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.
When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.
Mix thoroughly and serve.


6 cups cake flour
5 1/4 cups granulated sugar
2 1/4 cups Hershey's Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract

Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cup sifted confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor

Heat oven to 350 degrees F. Grease three 10-inch springform

In mixing bowl, stir together sifted cake flour, sugar, Hershey's
Cocoa and baking soda. Add butter and mix well. Add milk, eggs and
vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into
each prepared pan.

Bake 40 to 50 minutes or until toothpick inserted in cake center
comes out clean. Cool for 10 minutes before you remove the cake from
the pan. Cool completely on a wire rack.

Butter Cream:
Combine water and meringue powder; whip at high speed
until peaks form. Add 4 cups of sugar, one cup at a time, beating
after each addition at low speed. Alternately add shortening and
remainder of sugar. Add salt and flavorings; beat at low speed until

Thin out 1/2 of the frosting with a little extra water. The thinned
frosting is used as the filling between layers.

To Assemble:
Place one 10 inch cake on a large round plate or a
large round cake platter. Spread 1/2 of the thinned frosting on top.
(Only frost the top of the cake) Sprinkle very lightly with semi-
sweet chocolate chips. (There are very few chips on this layer,
usually only 1 or 2 per wedge, so sprinkle very very lightly)

Place the second cake on top of the first. Frost the top with the
remaining thinned frosting. Sprinkle with semi-sweet chocolate
chips. (You can be a bit more generous with this layer)

Place the third layer on top of the second. Frost the top with all
of the Butter Cream that was not thinned. This is a thick layer of
frosting so pile it on. Try to get the top as smooth as you can.
Sprinkle with semi-sweet chocolate chips. The frosting seems more
authentic if you let it set up (sit out) for an hour at room
temperature. (I wrapped the sides lightly with foil to keep the cake
from drying out as well)

Cut the cake into wedges, as you would cut a pizza. Using Hershey's
chocolate syrup, create a design on your dessert plate. Place the
wedge of chocolate lasagna at the 11 o'clock position on your
dessert plate with the point facing down so that you can see some of
the syrup design. Serve.

Tuesday, January 26, 2010



Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice


2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often. While the stock is thickening, the chicken will have become cool enough to handle.

Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.


2 lb. frozen hash browns, defrosted & drained.
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup peeled, chopped Vidalia or sweet type onion
2 cups grated sharp cheddar
1 tsp. salt
1/4 tsp. black pepper
2 cups crushed bread crumbs or corn flakes crumbs
1/4 cup melted butter

Preheat Oven to 350 Degrees F. Defrost hash browns and drain well. Combine next 7 ingredients. Mix with hash browns. Put all in a 3 qt. Casserole. Sauté bread crumbs or corn flakes lightly in butter and sprinkle on top. Cover and bake at 350 for about 40 min.


2 lbs fresh baby carrots
1 teaspoon salt
1 tablespoon brown sugar
2 tablespoons butter

Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.

Cover carrots and bring to a boil over medium heat.

Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.

When carrots are tender pour off half to three fourths of the water.

Stir in the rest of the ingredients.


2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola®
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.Combine dry ingredients in a bowl.Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.


1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola®
1 box confectioners' sugar
1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
Recipe source…

Saturday, January 23, 2010




Keep family & friends on their toes with this zesty two cheese blend of spices and macaroni noodles. Crushed tortilla chips and a pinch of chili flakes in the topping provide a fun surprising kick.

2 cups (8 oz.) dry elbow macaroni
2 cups (8-oz. pkg.) shredded cheddar cheese
2 cups (8 oz.) shredded Pepper Jack cheese, divided
1 can (12 fl. oz.) Carnations evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips (your choice of color)
1/4 to 1/2 teaspoon crushed red pepper (optional)

PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned


Family & friends will be sure to dig into this unique two-in-one dish during half-time.

1 lb. lean ground beef
1 packet (1.4 oz.) taco or chili seasoning mix
2 cans (8 oz. each) tomato sauce
1 can (15 1/4 oz.) no-salt added whole-kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (12 fl. oz) Carnation’s evaporated milk, divided
2 boxes (8.5 oz. each) dry corn muffin mix
2 large eggs
1 can (4 oz.) diced green chilies, undrained
1 1/2 cups (6 oz.) shredded Mexican Blend cheese, divided

PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.COOK beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.COMBINE corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.Serving suggestion: Serve along with chopped avocado, sour cream and salsa.
Recipes from


This is the perfect appetizer to serve while watching the big game with family & friends. Since it serves 32, one recipe goes a long way!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup MIRACLE WHIP Dressing
2 green onions, chopped
1/4 tsp. black pepper
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits
2 Tbsp. pimiento strips
RITZ Crackers

BEAT cheeses and dressing with mixer until blended.
ADD onions and pepper; mix well. Refrigerate several hours.
FORM into football shape on serving plate; coat with bacon bits. Add pimento strips for "lacing." Serve with crackers
Recipe from

Friday, January 22, 2010




Law of Mechanical Repair
After your hands become coated with grease, your nose will begin to itch.
Law of Gravity
Any tool, when dropped, will roll to the least accessible corner. (this is a common occurrence in locksmithing)
Law of Probability
The probability of being watched is directly proportional to the stupidity of your act.
Law of Random Numbers
If you dial a wrong number, you never get a busy signal and someone always answers.
Law of the Alibi
If you tell the boss you were late for work because you had a flat tire, the very next morning you will have a flat tire.
Variation Law
If you change lines (or traffic lanes), the one you were in will always move faster than the one you are in now (works every time).
Law of the Bath
When the body is fully immersed in water, the telephone rings.
Law of the Result
When you try to prove to someone that a machine won't work, it will.
Law of Bio Mechanics
The severity of the itch is inversely proportional to the reach.
Law of the Theater
At any event, the people whose seats are furthest from the aisle arrive last.
The Starbucks Law
As soon as you sit down to a cup of hot coffee, your boss will ask you to do something which will last until the coffee is cold.
Murphy's Law of Lockers
If there are only two people in a locker room, they will have adjacent lockers.
Law of Physical Surfaces
The chances of an open-faced jelly sandwich landing face down on a floor covering are directly correlated to the newness and cost of the carpet/rug.
Law of Logical Argument
Anything is possible if you don't know what you are talking about.
Brown's Law of Physical Appearance
If the shoe fits, it's ugly.
Oliver's Law of Public Speaking
A closed mouth gathers no feet.
Wilson's Law of Commercial Marketing Strategy
As soon as you find a product that you really like, they will stop making it, or improve it.

I am back!!!
Thought you might like a good laugh....If your weather is anything like ours here in Minnesota, than you could sure use it....

Grandson got married on December 5th in PA....My daughter Ellen had a big wedding on December 12th and then another grandson got married January 1st in Vegas.

My grandson Jason, his new wife Neha, my daughter Ellen (Jason's mother) and her new husband Barry and Neha's mother & brother.

Had 6 birthdays in December and of course that little thing called Christmas...My ebay business was booming also, so packages to wrap and ship....So now you'll know why I have been absent...Thanks for all the wonderful emails you sent me...I was very touched.

Happy New Year to everyone!