Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).





























































































8 pieces Lasagna -- uncooked

2 20-ounce cans apple pie filling

Cheese Filling

1 cup part-skim Ricotta cheese

1/4 cup egg substitute

1 teaspoon almond extract

1/4 cup white sugar


6 tablespoons flour

1/2 teaspoon cinnamon

3 tablespoons margarine

6 tablespoons brown sugar

1/4 cup quick oats

Dash nutmeg

Optional Sour Cream Garnish:

(mix and chill)

1 cup sour cream

1/3 cup brown sugar

Prepare lasagna according to package directions; drain. Spread one can apple pie filling in a greased 9 × 13 × 2-inch pan, slicing any extra-thick apples. Layer four pieces of lasagna over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagna and top with the remaining four pieces of lasagna. Spoon remaining can of apple pie filling over lasagna. In a small bowl, crumble together topping ingredients.

Sprinkle over apple filling. Bake at 350ºF for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture. Yield: 12 servings.


2/3 c sugar

1/2 t salt

2 1/2 T cornstarch

1 T flour

3 c milk

3 egg yolks, slightly beaten

1 T butter

1 1/2 t vanilla extract

baked pie shell

2 bananas, sliced


2 T sliced almonds

Combine sugar, salt, cornstarch, and flour in medium saucepan. Stir in milk until blended. Heat over medium heat, stirring occasionally, until cream begins to simmer and thicken. Boil 1 minute. Add a little hot mixture to yolks and return all yolk mixture to pan. Heat and stir until mixture thickens, about 30 seconds. Remove from heat and stir in butter and vanilla. Cover custard with plastic wrap and cool slightly. Spoon half of custard into baked pie shell and top with banana slices. Spoon remaining custard over top of bananas, spreading evenly over top.. Spoon and swirl meringue over top of pie. Sprinkle with almonds. Bake at 400 degrees until golden brown, 6 to 8 minutes.

Variation: Use graham cracker crust instead of basic pie crust. Sprinkle some graham cracker crumbs over top of the meringue before baking.

MERINGUE: 4 egg whites, 1/2 t cream of tartar, 1/2 c sugar; Combine egg whites and cream of tartar in mixing bowl. Beat until foamy, about 30 seconds. Continue beating on medium-high speed until egg whites form soft peaks, about 30 seconds. Gradually beat in sugar, 1 T at a time. Continue beating until stiff peaks form and meringue has a glossy look and sugar is dissolved. 3-4 minutes. Makes meringue for 1 pie.



8 oz elbow macaroni

3 T unsalted butter

3 T flour

2 c milk

1 small, yellow onion, minced

2 small bay leaves

12 oz sharp cheddar cheese, grated (about 4 c loosely packed)

Boil water for cooking the pasta; preheat oven to 375 degrees F.

In saucepan over medium-high heat, melt the butter and add the flour all at once, whisking until well mixed. Cook the flour mixture until it turns a toast color, about 2 minutes, whisking constantly. Slowly whisk in the milk. Keep whisking; in the be-

ginning, there will be lumps, but they will stir out in about 10 seconds. When all the milk is added, stir in the onion and bay leaves. Reduce the heat to low and simmer, stirring occasionally, until thickened. Add the cheese, reserving a cup or so for the top, and stir until completely mixed. Cook pasta according to package directions (about 8 minutes)

Drain the pasta and when the sauce is done, stir in the pasta. Pour the mixture into any type of ovenproof 2-quart baking dish. Sprinkle the rest of the cheese on top and bake for 30 minutes, or until golden brown.


(makes 1 cup)

1/4 c. dry mustard

1/4 c. white wine vinegar

1/3 c. dry white wine

1 T. sugar

1/2 t. sale

3 egg yolks

Blend all ingredients except egg yolks and let stand 2 hours. Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Cover and store in refrigerator for up to a month.


3/4 t. grated lime peel

1 1/2 t. lime juice

When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish.


1/2 t. crushed tarragon

When adding egg yolks, also add tarragon and follow basic mustard recipe. Serve with lamb, chicken, shrimp or steaks.


1/4 t. ground turmeric

1/4 t. ground cloves

When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.


1 t. paprika

1 T. chopped pimento

1/2 c. tomato paste

When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot dogs or ham.


(makes 2 cups)

2 c. dry white wine

1 c. chopped onion

2 cloves garlic, minced

4 ounces dry mustard

2 T. honey

1 T. vegetable oil

2 t. sale

few drops Tabasco

Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.


Today's recipe is for another food which can be used as a fat substitute in baking. Up until now, we have used applesauce on a 1 to 1 ratio. Pureed beans can also be used, with wonderful results in baking. You can purchase the beans already cooked, and puree them in small amounts or you can cook a pound of beans yourself, and freeze the portions for later use.

The way I make puree is to cook a pound of beans in water till VERY soft. Try not to use too much water - you want to have as little as possible left when the beans are cooked. Do not add salt or oil to your beans. 1/12 of a pound of pureed, cooked beans only contains 53 calories and a trace of fat! This is wonderful for folks who are watching their sugar intake also, because unlike applesauce, there is no natural sugar in the beans.

Experiment to your heart's content, and then I would love to have feed back from you all with recipes in which you have used bean puree.

Bean Fat Substitute

1 pound White Beans, cooked -- pureed

Water -- as needed

Using a blender, puree cooked beans until they are a pasty consistency. Use in baking as a substitute for shortening, butter or margarine. Use on a 1 to 1 basis.

Foods that are frozen using beans as a fat substitute are better for freezing also because they do not dry out as much.

Freezing tip: freeze the puree in 1/2 c. portions, and use it as you need it.



1/4 cup chopped onion

3/4 lb. ground beef

1/3 cup sliced celery

1 cup cubed carrots

1 8oz can tomato sauce

1 Tbsp cornstarch, dissolved in 1 Tbsp water

2 cups shredded cabbage leaves

Sauté onion and beef in oil, and cook until beef turns light brown. Add celery, carrots and 4 cups water. Season with 3/4 tsp. salt and simmer for about 20 minutes. Pour in tomato sauce and let simmer for another 10 minutes. Add dissolved cornstarch and cabbage. Cook until cabbage is crisp-tender. Serve hot. Makes a perfect light lunch or soup course.


1/2 tsp. paprika

1/8 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. ground cumin

1/4 tsp. dried thyme

1/8 tsp. ground white pepper

1/8 tsp. onion powder

2 skinless, boneless chicken breast halves

1 Tbs. vegetable oil

Mix together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Rub one side of chicken breasts with spice mixture. Heat oil in a cast iron skillet over high heat for 15 minutes. Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side. Place breasts on a lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 5 minutes. Serve with fresh corn and mashed potatoes.


3 Whole chicken breasts (3 lb), halved, boned, and skinned

Salt and freshly grated nutmeg, as needed

2 Tablespoons butter or margarine

1 Tablespoon orange marmalade

1/4 Teaspoon dried tarragon

1 green onion, thinly sliced (use part of top)

1/3 Cup dry white wine

1 Cup seedless grapes

1/4 Cup whipping cream

Sprinkle chicken breasts with salt and nutmeg. In a large frying pan, heat butter over over medium-high heat and brown chicken lightly. Add marmalade, tarragon, green onion, and wine. Cover, reduce heat, and simmer 10 minutes; add grapes, cover again, and continue cooking until chicken is cooked through (about 10 minutes longer; test in the thickest part with a small kitchen knife). Using a slotted spoon, remove chicken and grapes to o heated serving dish; keep warm. Add cream to liquid in pan. Bring to a boil, stirring; cook until sauce is reduced and slightly thickened. Salt to taste. Pour sauce over chicken. Yield: 4 to 6 Servings


1 bunch broccoli - cut into bite size pieces

1 small head cauliflower - cut into bite size pieces

2 cups red grapes - sliced

1 can of Oscar Meyer bacon pieces

1 cup raisins

Mix all of the above ingredients in a bowl.


1 cup Mayonnaise

1/2 cup of Red Wine Vinegar

1/2 cup sugar

You can add more or less of the dressing ingredients, depending upon how big your salad is. Mix the dressing ingredients thoroughly and pour over salad.


2 cups brown sugar

1 egg

1 cup sour milk (can be made with 1 cup milk and 1 teaspoon vinegar)

1 cup shortening

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon vanilla

5 - 6 cups flour

Preheat oven to 350 degrees F. Mix ingredients together. Dough should be rather stiff. On floured board roll out to about 1/4" thick. Cut with cookie cutters. Bake about 10 -

12 minutes until lightly browned. Cool and frost as desired.


12 ounces Egg Noodles -- un-cooked

1 1/2 pounds Lean Ground Beef

1 medium Onion -- chopped

2 cans Cream of Mushroom Soup

1 cup Sour Cream

2 teaspoons Dill Weed

1 teaspoon Salt

1/2 teaspoon Black Pepper

In a large skillet, brown lean ground beef with chopped onion. Drain any grease from mixture, and set aside. Cook egg noodles in Dutch oven size pan, according to package directions for firm noodles (about 5 minutes). Rinse noodles, and return to pan. Add ground beef mixture and all remaining ingredients. Mix well, and heat mixture on low for 10 minutes to let flavors blend.


1 small head of cabbage - chopped

1 red onion - chopped

1 cup slivered or sliced almonds - toasted - I toast mine in a skillet over

low heat until nicely golden

3 packages Ramen Oriental Noodles

1/2 stick margarine


1 cup oil

3/4 cup sugar

2 tablespoons Soy Sauce

Take the noodles and put them in a large baggie. Keep the spice packets to use later. Using your meat cleaver on the smooth side, break the noodle up. Melt the margarine in the skillet. Add the noodles and about 1/2 cup of water. Cook until the noodles are tender. Let sit about 10 minutes. Then sprinkle with the spice packets from the noodles. In the meantime mix up the dressing. Combine the noodles, the cabbage and the red onion. About 10 minutes before serving, stir in the dressing and right before serving add

the toasted almonds.


2 cubes butter

2 c firmly packed brown sugar

1/2 c light or dark corn syrup

1 t salt

1/2 t soda

1 t vanilla

6 quarts popped corn

Melt butter; stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.

Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart.


Prep/Cook Time: 20 minutes

1 can (10 3/4 oz.) Campbell's(r) Tomato Soup

1/4 cup orange juice

1 tbsp. soy sauce

1 tbsp. vegetable oil

1/4 tsp. ground ginger

1 1/2 lb. large shrimp, shelled and deveined

MIX soup, orange juice, soy, oil and ginger in shallow nonmetallic dish. Add shrimp and toss to coat. Cover and refrigerate 1 hr. THREAD shrimp on 6 long skewers. GRILL kabobs 10 min. or until done, turning and brushing often with marinade. HEAT remaining marinade to a boil and serve with shrimp. Serves 6.


1 package Chocolate Cake Mix -- any brand

3 medium Eggs

1 1/3 cups Water

1/2 cup Vegetable Oil

21 ounces Cherry Pie Filling -- canned

16 ounces Vanilla Frosting -- canned

Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350 degree F oven 20 to 25 minutes. Cools in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries.


10 ounces frozen chopped broccoli

4 cups chicken -- cooked, diced

2 cans cream of chicken soup -- undiluted

1/2 cup mayonnaise

1/4 teaspoon curry powder -- more to taste opt

3 tablespoons sherry

1 cup Parmesan cheese

Cook broccoli lightly in boiling water and spread on the bottom of 2 greased 8x8" baking dishes. Stir together the chicken, soup, mayonnaise, curry powder, sherry and 1/2 cup Parmesan. Spread chicken mixture evenly on top of each pan. Top each with 1/4 Parmesan cheese. Freeze. When Thawed, bake, covered @ 350` for 40 minutes. Uncover and bake another 20 minutes. Each serves 5. Summary of processes Freeze in: 2 - 8x8" pans


1 frying chicken -- cut in pieces

15 cloves garlic -- peeled and chopped

1/4 cup butter -- or margarine

2 tablespoons vegetable oil

1 cup dry white wine -- or chicken broth

1/4 cup water

1/4 cup milk

1 tablespoon coarse salt

few twists freshly ground black pepper

1/4 teaspoon cayenne

3 egg yolks

1 cup heavy cream -- (1/2 pint)

In Dutch oven or kettle, melt butter or margarine with oil on medium heat. Add chicken brown well, turning occasionally. As they brown, remove pieces to bowl. Add garlic to pan; sauté until golden brown. Add wine, water, milk, salt, pepper and cayenne. Stir to loosen browned bits; bring to boiling. Return chicken to pan; cover and cook on low heat until tender, @ 45 to 1 hour. Remove chicken to warm serving plate. Cover with foil; keep warm. (To do ahead, chill in pan.) Beat egg yolks into heavy cream until well mixed. Stir into pan drippings. Cook until thickened (don't boil). Pour sauce into sieve over bowl to strain. Spoon some on the chicken; serve rest separately. Serve over rice. Garnish with parsley, if desired. Use the garlic to spread on bread.



2 large onions -- sliced

2 tablespoons oil

2 tablespoons paprika

1 whole chicken -- cut up

1 quart water

salt -- to taste

3 tablespoons flour

1 cup sour cream -- or evaporated milk

Fry onions in oil until golden brown; add paprika, chicken and water. Salt to taste. Stew 1 hour 30 minutes or until tender. Remove chicken; blend flour into drippings. Add sour cream, cooking slowly. Serve over noodles.


3 c milk

3 (1-oz) squares unsweetened chocolate

1 1/2 c sugar

1/2 t salt

2 1/2 cornstarch

2 T flour

1 T cocoa powder

3 egg yolks, slightly beaten

1 T butter

1 1/2 t vanilla extract


baked pie shell

meringue (see below)

Heat milk and chocolate together in saucepan over low heat until chocolate is melted, stirring occasionally. Combine sugar, salt, cornstarch, flour, and cocoa in saucepan. Gradually stir in hot milk mixture. Cook over medium heat, stirring constantly until mixture thickens and reaches a boil. Boil 1 minute. Remove from heat. Stir 1 c hot mixture into beaten egg yolks. Return all yolk mixture to saucepan. Bring just to simmer, stirring constantly, until custard thickens slightly. Remove from heat, and stir in butter and vanilla. Pour custard into bowl. Cover with plastic wrap, pressing plastic

Directly on top of custard. Cool slightly so it is no longer hot but still warm. Spoon custard into cooled pie shell, spreading evenly. Cover with meringue, making sure that the meringue is "sealed" to the crust all around the pie. Bake at 400 degrees until golden brown, 6 to 8 minutes.

MERINGUE: 4 egg whites, 1/2 t cream of tartar, 1/2 c sugar; Combine egg whites and cream of tartar in mixing bowl. Beat until foamy, about 30 seconds. Continue beating on medium-high speed until egg whites form soft peaks, about 30 seconds. Gradually beat in sugar, 1 T at a time. Continue beating until stiff peaks form and meringue has a glossy look and sugar is dissolved. 3-4 minutes. Makes meringue for 1 pie.







5 egg whites

3/4 c granulated sugar

1 3/4 c confectioner's sugar

1/3 c unsweetened cocoa

13 oz semi-sweet chocolate

7 egg whites

3 c heavy cream

1 1/2 t vanilla

In a large bowl, beat the egg whites until they hold stiff peaks; beat inn the granulated sugar, 2 T at a time, and continue to beat until meringue holds very stiff peaks. Fold in the confectioner's sugar sifter with the unsweetened cocoa. Using an inverted 8-inch square cake pan as a guide, trace 3 squares onto lightly buttered and floured baking sheets. Divide the meringue mixture among the 3 squares, spreading evenly to the edges. Bake meringues in a pre-heated 250 degree oven for 1 hour. Let cool on racks.

To make the chocolate mousse, in a double boiler, over hot water, melt the semi-sweet chocolate and let cool. In a large bowl, beat the egg whites, until they hold stiff peaks. In another bowl, beat the heavy cream (with the vanilla) until it holds stiff peaks. Fold in the chocolate carefully, then fold in the cream.

Put one meringue layer on a platter and spread it thickly with chocolate mousse., Top the mousse with a second meringue layer, spread it thickly with chocolate mousse and top the mousse with the remaining layer of meringue. Transfer the remaining mousse to a pastry bag and decorate the top and sides of the cake. Chill the cake, lightly for covered, for four hours or overnight. The cake may be kept, lightly covered and chilled for up to 48 hours.


1/2 c butter, softened

1/3 c sugar

1/3 c brown sugar, packed

1 egg, well-beaten

1/2 t vanilla

3/4 c flour

1/2 t salt

1 t baking powder

1/4 c milk

1/2 c chopped nuts

1 1/2 c rolled oats

1 c (6-oz package) Hershey's semi-sweet chocolate chips

Cream butter with sugars. Add egg and vanilla; mix thoroughly. Sift together flour, salt, and baking powder. Add alternately with milk to mixture and blend well. Stir in nuts,

Rolled oats and chocolate chips. Drop by teaspoonfuls onto a lightly greased baking sheet. Bake at 375 degrees for 10 to 12 minutes. About 4 dozen cookies.


1 (7-oz) package caramels

1/4 c evaporated milk

3/4 c chopped pecans, divided

1 (9-inch) chocolate crumb pie crust

2 (3-oz) packages cream cheese, softened

1/2 c sour cream

1 1/4 c milk

1 (3.9 oz) package chocolate instant pudding mix

1/2 c fudge topping

tip: nuts are easier to chop when they are warm. Heat in the microwave on high

for two minutes or in a 325 degree oven for about 5 minutes.

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 c chopped pecans. Pour into piecrust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

Drizzle fudge topping (or caramel topping) over pudding layer in a decorative pattern. Sprinkle top of cheesecake with remaining pecans. Chill, loosely covered, until serving.


1 stalk celery

1 roasting chicken (3 1/2 oz) or turkey breast

1/2 t dried thyme

1/2 t salt

1 T butter, softened, divided

1 onion, quartered

Preheat oven to 475 degrees. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp butter, sliced celery, and onion. But outside of chicken with remaining butter. Tuck wing tips under back of chicken. Place chicken breast side down on rack in roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 degrees. Roast for 20 minutes longer. Turn

Chicken breast side up. Roast until chicken is browned, about 30 minutes longer.

Make gravy in the roasting pan. Stir 1 T flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.


2 c flour

2 c sugar

2 sticks butter

3 T cocoa

1 c coke

2 eggs, beaten

1/2 c buttermilk

2 c miniature marshmallows

1 t soda

1 t vanilla


1/2 c butter

3 T cocoa

6 T coke

1 lb powdered sugar

1 c chopped pecans

Combine flour and sugar in mixing bowl. Heat butter, cocoa, and coke to boiling. Pour over sugar and flour, and mix thoroughly. Beat together buttermilk, eggs, soda, vanilla, and marshmallows. Mix well with all other ingredients. It will be a thin mixture, with marshmallows floating on top. Bake in an 11x14 inch pan at 350 degrees for 30 to 35 minutes.

For icing: Toast pecans in oven while heating it for the cake. Combine butter, cocoa, and coke in a bowl. Pour in powdered sugar and pecans. Mix well. Spread over hot



1 pkg (1 lb.) chocolate sandwich cookies, divided

2 T butter, melted

4 pkg (8 oz each) cream cheese, softened

1 c sugar

1 t vanilla

4 eggs

Place 20 of the cookies in food processor container; cover. Process until finely ground. Add butter; mix well. After lining the pan with foil, press onto bottom of 13 x 9 inch baking pan. Coarsely chop remaining 15 cookies. Set aside. Mix cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/1/2 cups of the reserved chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars.


4 pounds Chicken Thighs without skin -- ready to cook

2 tablespoons Butter or Margarine -- melted

1/2 teaspoon Black Pepper

1/2 teaspoon Salt

1 ounce Italian Salad Dressing Mix -- low salt

1 can Condensed Cream of Chicken soup

8 ounces Cream Cheese -- cubed

1/2 cup Chicken Broth

1 large Onion -- chopped

2 tablespoons Chicken Broth -- to cook onion

2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

*Freezing tips: To freeze this dish for later use, place cooled, finished chicken into a large baking pan or oven-proof bowl, then pour finished sauce over chicken. Cool, and freeze up to six months. To re-heat, thaw overnight in refrigerator and then bake at 350 degrees F for 45 minutes to 1 hour.


1 can French Onion soup

1 can Cream of Mushroom soup

1 to 1 and a half pounds stew beef

1 cup sour cream

rice or noodles

Combine the soups and stew beef in a crock pot or casserole dish. Cook on high for 4 hours or low for 8 hours or in the oven at 350 for 3 hours. Stir in the sour cream just before serving over the rice or noodles.




1-2/3 cups all-purpose flour

1 cup firmly packed light brown sugar

1/4 cup Hershey's cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 teaspoon vinegar

3/4 teaspoon vanilla extract

1/2 cup chocolate chips

Heat oven to 350 degrees F. Grease and flour 8-inch square pan. In small mixing bowl combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. Yield 8 servings.

Variation: For Chocolate Banana Snack cake, decrease water to 1/2 cup; stir in 1/2 cup mashed ripe banana (1 medium banana) before pouring batter into pan.


1 (8-oz) package dried figs, chopped

1 (6-oz) package dried apricots, chopped

1 (6-oz) package dried cranberries

1 c golden raisins

4 slices dried pineapple, chopped

7/8 c hot apple juice

2 T orange liqueur, such as Grand Marnier

1 T vanilla extract

1 t ground cinnamon

1/2 t ground allspice

1 c flour

1 c sugar

2 t baking powder

1/2 t salt

1 c coarse walnut pieces

1 c slivered blanched almonds

1/4 c minced candied ginger

4 large eggs

1/2 c hot apple juice mixed with 1/4 cup orange liqueur, for soaking

apple jelly glaze (recipe below), if desired

Combine the dried fruit in a bowl and add the hot apple juice, vanilla, and spices. Let stand at room temperature for 1 hour to macerate and soften the fruit. Spray the sides and bottoms of 6 5 3/4 x 3-inch disposable aluminum loaf pans with no-stickum spray, or grease and flour. Preheat the oven to 300 degrees.

In a mixing bowl, combine the flour, 3/4 cup of the sugar, baking powder, and salt.

Add the nuts and ginger; toss to distribute.

With an electric mixer, beat the eggs and remaining 1/4 c sugar until thick, foamy, and at least double in volume, about 3 minutes. Pour into the fruit mixture, then sprinkle the flour mixture over the top. Stir with a large spatula until thoroughly mixed and all the fruit and nuts are evenly coated with the batter. Pack the mixture into the prepared pans; press down gently to fill the pans and smooth the tops.

Arrange the pans on a baking sheet to avoid tipping, and place in the center of the preheated oven. Bake 50 to 60 minutes, until firm and lightly browned. A bamboo skewer inserted into the centers will come out clean. Drizzle each warm loaf with 2 T of the hot soaking liquid. Let cool in the pans for 10 minutes, then invert onto a rack to cool completely. Store wrapped in foil in the fridge for up to 2 weeks, or freeze up to 4 months.

If glazing, remove from the fridge and let stand one hour. Make the glaze and brush while very hot over the top and sides of the cake. Let stand 10 minutes and apply another layer. You can decorate the top with nut halves, if desired. They will stick when the glaze sets. Brush the cake once, decorate, then glaze a second time over the nuts. Let stand 2 hours before serving.

Apple jelly glaze

1 1/2 c apple jelly

1 T water

1 T fresh lemon juice

Combine the jelly and water in a saucepan or in a microwave proof bowl. Heat to liquefy the jelly. Bring to a boil and remove from the heat. Stir in the lemon juice and use immediately while very hot. Reheat as necessary if glaze cools while brushing onto the cakes. Glaze can be stored in the fridge and re-heated.


1 1/2 cups milk

8 ounces cream cheese -- cubed

2 1/2 cups cauliflower, broccoli & carrot -- mix, thawed

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups boneless chicken OR turkey -- cooked, chopped

1/2 cup Parmesan cheese -- grated

12 ounces egg noodles -- uncooked

In large saucepan over medium heat, stir together milk & cream cheese. Cook, stirring frequently, until cream cheese melts; do not boil. Add thawed veggies, salt & pepper; heat just to boiling, stirring occasionally. Reduce heat to low; stir in chicken & Parmesan cheese. Cook noodles according to package directions; drain. Toss noodles & sauce; sprinkle with additional Parmesan cheese, if desired.


8 slices Sourdough Bread

4 tablespoons Yogurt, skim milk -- unflavored

4 teaspoons Dijon Mustard

3/4 cup Onion -- caramelized

4 Ham slices, extra lean

1 medium Tart Apple -- sliced thin

4 slices Processed Swiss cheese

Non-stick Cooking spray

8 cups Lettuce, iceberg -- torn

2 small Carrots -- shredded

8 small Radishes -- shredded

2 small Cucumbers -- shredded

1 large Tomato -- chopped

1 teaspoon MSG -- or other seasoning

Two hours before serving your meal, mix together the lettuce, carrots, radishes, cucumber and tomato with the MSG in a covered bowl and shake to mix. Refrigerate until ready to serve.

In a small bowl, mix yogurt and mustard together. Brush one side of each slice of bread with a thin coating of this spread. Layer 1/4 of the onion and ham, a layer of apple slices and a slice of cheese, and top with remaining slice of bread. Lightly spray the top and bottom of each sandwich with non-stick cooking spray and grill in a pan or sandwich grill (don't press the top of the grill) until the bread is crisp and golden brown and the cheese has melted.

Shake salad mixture again to distribute natural dressing made by juices and seasoning, then serve with finished sandwiches, cut into fourths, 2 per person with 1 1/4 cup salad each.


4 beef rib eye steaks, trimmed of fat

2 large cloves garlic, crushed

2 tsp water

2 Tblsp Dijon-style mustard

1 tsp dried basil leaves

1/2 tsp pepper

1/2 tsp dried thyme leaves

In a microwave safe bowl combine garlic and water; microwave for about 30 seconds on high. Mix in all remaining ingredients except steaks. Spread mixture onto both sides of the steaks. Place steaks on grill over medium coals, and cook uncovered for 10 to 15 minutes, or until done, turning occasionally. serves 4


1/4 c shortening

1/4 c butter

1/2 c sugar/1/4 c honey

1 egg

1 t vanilla

1/2 t lemon extract

11/4 c grated carrots

2 c flour

2 t baking powder

1/2 t salt

Drop onto greased sheets. Bake at 350 Degrees for 10 minutes or until golden brown.



1/3 c Dijon mustard

1/3 c honey

2 T chopped fresh dill or 1 T dried dill

1 t freshly grated orange peel

2 T orange marmalade, if desired

1 chicken, quartered - or breasts

Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill, orange peel, and marmalade (if desired). (this sauce will keep in the fridge for 1 week.)

Tip: coat measuring cup with no-stickum spray before measuring honey.

Line a baking sheet with foil. Place chicken, skin side down, on prepared pan. Brush sauce on top of chicken, coating well. Turn chicken over. Gently pull back skin (unless, of course, you are using skinless breasts!), and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes. Variation: if using

Skinless breasts, broil it turning once, until no longer pink, about 15 minutes





2 c cooked macaroni

1/2 tsp. butter

1/2 Tbsp flour

1/2 c cream

1 - 8 oz pkg. cream cheese (low fat or fat free is just as good)

2 c chicken, cooked and cut up (2-3 chicken breasts

salt and pepper to taste

3 tsp. pimento, chopped

1 regular can of cream of chicken soup

Melt the butter in a sauce pan, add flour, stir until thick, add cream to make a sauce. Add cream cheese, pimento and chicken soup. Warm. Add cooked macaroni and chicken. Add sliced mushrooms if desired. Season with salt and pepper to taste. Bake at 350 deg for 35 to 40 minutes. (you can make it ahead and bake the morning you are going, or freeze it for another day)

I take this in an insulated 'Pyrex Portables' made for just such occasions, but this also travels very well in a crock pot. Heat on High for about an hour until hot - the crock will keep it warm for quite some time, and most picnic shelters will have a plug in. You might want to try and remember to bring an extension cord.


3 ounces chopped fresh jalapeno peppers

8 ounces cream cheese, at room temperature

Small onion, chopped

1/4 teaspoon garlic powder

1/2 teaspoon soy sauce

3 dozen wonton wrappers

1 egg yolk

Oil for deep frying

Chinese mustard, sweet and sour, or plum sauce

Combine jalapenos, cream cheese, onion, garlic powder, and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Use egg yolk to moisten the edges of the wonton wrappers, fold together, and pinch to seal.

Heat the oil in a frying pan to 375 degrees Fahrenheit. Fry five or six rangoons at a time, for about 3 minutes each batch, til golden. Drain on paper towels, and serve

while hot with sauce for dipping.





1 c (6-oz package) Hershey's semi sweet chocolate chips

1 c sifted confectioners sugar

1/2 c evaporated milk

Melt chips over hot, not boiling, water. Remove from heat. Add sugar and evaporated milk alternately to the melted chocolate. Beat until smooth and satiny. Makes 1 generous cup. Frosts one 8 or 9-inch square cake.


3/4 c Hershey's semi sweet chocolate chips

3 T butter

1 T light corn syrup

1/4 t vanilla

Heat chocolate chips, butter or margarine and corn syrup in top of double boiler over hot, not boiling, water. Stir constantly until chocolate chips are melted and mixture is smooth; add vanilla. Spread warm glaze over top of cake allowing some of glaze to drizzle down the sides. Enough glaze for any cake baked in a bundt or tube pan.


1 can fat-free sweetened, condensed milk

1/2 cup key lime juice

8 oz. fat-free cream cheese

12 oz. tub fat-free Cool Whip, thawed

2 prepared fat-free graham cracker pie shells

Blend milk and cream cheese until smooth. Add lime juice and mix thoroughly. Add thawed Cool Whip. Pour into pie shells and refrigerate, covered, at least 6 hours.

Note: You may want to add a few drops of green food coloring for appearance,

otherwise this pie filling will be white.


1/2 cup finely chopped green pepper

1/4 cup finely chopped green onion (2) or vidalia onion

2 small cloves garlic, minced

1 tsp. cumin

1 tsp. oregano

1/2 tsp. salt

1/2 tsp. thyme

1/2 tsp. paprika

1/4 tsp. crushed red pepper

1 pound ground beef or turkey

Mix together everything except meat, add meat and mix well. Make into patties, and grill 14 to 18 minutes, turning once. Serve with tomato, lettuce, sour cream (optional), on toasted bun!


1 1/4 c sugar

1/4 c butter

3/4 c evaporated milkl

1 jar (7 oz) marshmallow topping

2 c Hershey's milk chocolate chips

1 t vanilla

1 c chopped nuts

Mix sugar, butter, evaporated milk, and marshmallow topping in a heavy 2-quart saucepan. Quickly bring to a bubbling boil, stirring constantly. Reduce to medium

Heat when bubbles appear all over the top; stir 8 minutes.

Remove from heat and add chips, stirring until completely melted and blended into mixture. Add vanilla and chopped nuts. Pour into a greased 8 or 9 inch square pan. Cool thoroughly. Makes 3 dozen squares or 2 1/4 pounds fudge.


This tart tastes better the next day. Serve it hot with custard, cream or ice cream.

250g stoned dates, chopped

5 ml bicarb

250 ml (1 cup) boiling water

115g butter

250 ml (2 cups) sugar

2 eggs

500 ml flour

2 ml baking powder

2 ml salt

250 ml walnuts, chopped


300ml sugar

20 ml butter

190 ml water

1 ml salt

5 ml vanilla

125 ml (or a little more!) brandy

preheat oven to 180C. Grease two 22cm tart plates or one large square baking dish.

Divide the dates in two. Add bicarb to one half. Pour boiling water over and stir. Leave to cool Cream butter and sugar together. Add eggs and beat well. Sieve the dry ingredients together and fold into the mixture. Add the second half of the dates and the nuts. Stir in date and bicarb mixture and mix well. Pour into dish/es and bake for 45-50 mins. Simmer sugar, butter, water and salt together for about 5 mins. Remove from heat and stir in vanilla essence and brandy. Pour over tart while still warm.


1 12oz. bag of dried red chili pods

5 cups water (more or less)

9 corn tortillas

1 tsp. salt

1/2 tsp. cumin

1/2 tsp. garlic powder

2 cups grated cheddar cheese

1/2 lg. onion, chopped

sour cream for topping

Take tops off chili pods and scrape out seeds. Use gloves if chili is hot. Wash and put in large pot, cover with water and boil until tender, about 45 minutes. Drain and cool. Put in blender with water and grind to make sauce. Pour in strainer over large saucepan and strain out seeds and skin with spoon. Discard seeds and skins.

Heat oven to 350 degrees. Bring to a boil over low heat, add salt, garlic and cumin. Don't make sauce too thick or too thin. Fry corn tortillas in hot oil in skillet for 30 seconds on each side, drain on paper towels. They should be soft, not hard. In 13x9 or smaller casserole dish start with a thin layer of sauce. Add a layer of corn tortillas, pour sauce over just enough to cover, add a layer of grated cheese and grated onion, repeat twice and finish with grated cheese and grated onion. Cover with tin foil and bake for 15-20 minutes or until cheese is melted and sauce is bubbling. Let set 5 minutes before

serving. Top each serving with sour cream You can also chop lettuce and tomato for topping also or just put on the side. Also good served with refried pinto beans topped with melted grated cheese. Serves 6


1 c graham cracker crumbs

1 c plus 3 T sugar, divided

3 T butter, melted

5 (8-oz each) packages cream cheese, softened

3 T flour

1 T vanilla

3 eggs

1 cup sour cream

1 can (21 oz) cherry pie filling

Mix crumbs, 3 T sugar, and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. Beat cream cheese, 1 c sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed, just until blended. Blend in sour cream. Pour over crust. Bake at 350 degrees for one hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling. Makes 14 servings.


1 Stick margarine

1/4 teaspoon garlic powder

Juice of one lemon

Salt and pepper to taste

1 Tablespoon Sherry

3 Tablespoons teriyaki sauce

In a skillet or sauté pan, melt the butter. Stir in the garlic powder, lemon juice, salt and pepper, sherry, and teriyaki sauce. Simmer 2 to 3 minutes, stirring constantly to blend ingredients.


6 oz cream cheese (room temp)

1/2 cup mayonnaise

2 tbs liquid from green olives

1 cup finely chopped green olives

1/2 cup chopped pecans

Blend cream cheese and mayonnaise until smooth. Add olive juice, blend well. Fold in olives and pecans. Refrigerate at least 5 hours before serving. Best if made 1 to 2 days in advance. Serve with crackers or garlic toast.


1 1/2 lbs small new red potatoes, scrubbed

1 T veggie oil

1 medium onion, chopped

1 small clove garlic, crushed

1 c chicken broth

1 c chopped fresh parsley, divided

1/2 t pepper

Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 c parsley; mix well. Bring to a boil.

Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley.


1 sirloin steak, 1 1/2 inches thick (about 2 1/2 pounds)

1/2 c butter

1/4 c chopped fresh parsley or 4 t dried parsley

1/4 c minced onion

2 T Worcestershire sauce

1 t freshly ground pepper

1/2 t dry mustard

Lightly score edges of steak at 1-inch intervals. Preheat grill or broiler. Combine butter, parsley, onion, Worcestershire sauce, pepper, and mustard in a small saucepan. Heat, stirring continually, over low heat, until butter melts. Reserve 1/4 of the mixture. Place steak on grill or broiler pan. Brush steak with butter mixture. Cook basting frequently with butter mixture, about 6 minutes per side for medium. Place steak on a serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.


1 (18.5 ounce) package yellow cake mix

1 (11 ounce) can mandarin oranges, juice reserved

4 eggs

1/4 cup vegetable oil

1 (16 ounce) package Cool Whip (or similar) topping, thawed

1 (15 ounce) can crushed pineapple, drained

1 (3.5 ounce) package instant vanilla pudding mix

Combine the cake mix, eggs, and oil, fold in the canned oranges with juice. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake at 350 degrees for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks. Mix together Cool Whip, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat. It is recommended that you leave it in the refrigerator for a day or two before serving, to let the flavors set.



2 slices good Bread

1 Tbsp. Butter or Margarine

Non-stick Spray for pan

2 Eggs

Salt and Freshly Ground Black Pepper

1 tsp. Water (divided)

Grape Jelly

Optional garnishes:

An Olive (stuffed is good)


With a cookie cutter or a small glass, cut a circle out of the center of each piece of bread. Spread butter on these circles. Spray a large frying pan so the pirate faces won't stick to it, and place it over warm-to-medium heat. If there's any butter left, allow it to swirl around in the pan, too. Break each egg into a separate small dish or cup.

Sprinkle salt and pepper on it, and add 1/2 tsp. water. Place the bread slices in the frying pan, and slide an egg into each of the holes. Place the buttered rounds of

bread in the pan, too, butter-sides down. Cover the pan, and allow to cook for about 2 or 3 minutes, then check to see whether it's done to your liking. Turn the egg-and-bread if you like (it's not necessary). Spread grape jelly on the grilled toast circles.

Place the pirate faces on plates; if the egg has run out of the hole on one edge, you can make that the mouth, or you can, if you like, run a line of mustard along the

"mouth line." Let the grape-jelly-spread circle perch on one of the top corners as an "eye patch"; and if you want to suggest the other eye as well, you can cut a filled olive in half and settle it next to the eye patch.


3/4 pound lean boneless pork

1 medium onion, chopped (1/2 cup)

1 tablespoon cooking oil

3 cups frozen loose-pack broccoli, cauliflower,

and carrots

4 ounces medium dried noodles or curly medium noodles(3 cups)

1 10-3/4-ounce can reduced-sodium condensed cream of

celery soup

1 cup reduced-sodium chicken broth

3/4 cup water

1/2 teaspoon dried marjoram or thyme, crushed

1/4 teaspoon pepper

Trim fat from pork. Cut pork into thin bite-size strips. In a 12-inch skillet cook and stir pork and onion in hot oil over medium-high heat for 3 to 4 minutes or till pork is no longer pink. Stir in frozen vegetables, noodles, soup, broth, water, marjoram or thyme, and pepper. Bring to boiling. Reduce heat. Cover and simmer for 12 to 15 minutes or till noodles are tender, stirring occasionally. Makes 4 servings.





1 (2-lb) bottom round or rump roast, trimmed

juice of 1 lemon

1 oven cooking bag

2 onions, thinly sliced

8 baby carrots

2 medium potatoes, peeled and quartered

4 stalks celery, sliced

1 green beel pepper, chopped

1 clove garlic, chopped

1 t dry mustard

1t dried thyme

2 c tomato juice

Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees. Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions, carrots, and potatoes around beef. Top with celery and bell pepper. (The veggies go inside the bag.) Cover the beef with garlic, mustard, and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender. Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange veggies around beef on a serving platter. Note: to reduce cooking time, cut the uncooked beef into 1/2 inch thick slices and arrange, slightly overlapping, in the oven cooking bag. Serve with cooked noodles, if desired.


1 cup mayo (or miracle whip)

2/3 cup sugar

1 tablespoon vinegar

salt and pepper to taste

1 teaspoon mustard (i use more)

2 - 3 hard boiled eggs

8 - 10 medium potatoes

minced onion

chopped celery

Mix mayo, sugar, vinegar, salt/pepper, and mustard. Add desired amount of onion and celery to sauce. Refrigerate until potatoes and eggs are done. Cube potatoes and chop eggs. Add sauce to potatoes and eggs. If the sauce seems too thick add a little milk (not much).






2 cups all-purpose flour

2 tablespoons sugar

1 package Fleischmann's(r) Rapid Rise Yeast

1/2 teaspoon salt

1/3 cup milk

1/3 cup water

2 tablespoons butter or margarine -- cut up

1 egg


1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup flaked coconut or lightly toasted chopped


3 tablespoons butter or margarine -- melted

1/2 teaspoon ground cinnamon


1/2 cup raspberry preserves

To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and remaining flour to make soft dough. Spread dough in greased 9-inch springform or square pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To make streusel: In medium bowl, combine ingredients for streusel; blend well. Set aside.

Carefully spread preserves over batter; sprinkle with streusel. Bake at 350ºF for 40 to 45 minutes or until done. Place on wire rack and remove side of springform pan. Serve warm or cool. Yield: 10 servings. (from Fleischmann's Yeast)



1 pkg. Lorna Doone cookies - (10 oz) -- crushed

1/4 lb. butter -- melted

1/4 c, sugar

1 envelope Knox gelatin


16 oz. cream cheese

8 oz, sour cream

2 eggs

2 T. butter

2 T. cornstarch

1 c. sugar

1 t .vanilla

Crushed cookie crumbs -- for garnish

Crust: Mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9-inch spring form pan. Bake at 350 degrees for exactly 8 minutes.

Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When filling is perfectly smooth and creamy, pour into crust. Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean. Cool 20 minutes before cutting. Sprinkle top with cookie crumbs.


1 cup sliced almonds

1 cup graham cracker crumbs

1/3 cup butter or margarine -- melted

1 21-ounce can cherry filling and topping

3/4 cup plus 2 tablespoons granulated sugar -- divided

2 tablespoons cornstarch

1/2 teaspoon almond extract

4 8-ounce packages cream cheese -- softened

3 tablespoons amaretto liqueur

1 tablespoon lemon juice

1 teaspoon vanilla extract

3 eggs -- slightly beaten

In a skillet over medium heat, toast almonds. Remove from heat; finely chop almonds. In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well. Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan. Set aside. In an electric blender or food processor container, purée cherry filling until smooth. Pour puréed cherry filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in

almond extract. Set aside to cool. In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy. Add eggs all at once, beating on low speed just until mixed. Do not overbeat. To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup of the cherry purée. Swirl cherry mixture into cream cheese mixture using a knife or spatula. Repeat layers twice, ending with cherry purée. Reserve remaining purée. Bake in a preheated 350º oven 60 to 65 minutes or until the center appears nearly set when gently shaken. Do not let the top crack. Cool on a wire rack. Let chill. To serve, spoon a generous tablespoon of purée on serving

plate. Place cheesecake wedge on top of purée. Yield 12 servings.


1 orange

1-1/2 tablespoons unsalted butter

1 tablespoon honey

4 bananas -- small, underripe, peeled

3 tablespoons sesame seeds

Preheat oven to 500 degrees F. Grate 2 tsp of orange peel and squeeze 1 tbs juice. In a small skillet, melt the butter with the honey, orange peel, and juice. Roll the bananas in the butter mixture, then sprinkle evenly on all sides with the sesame seeds. (Reserve any remaining sauce.) Place on a small baking sheet. Bake without turning until the seeds and orange peel are lightly charred and the bananas are slightly softened, 8 to 10 minutes. Transfer the bananas to 4 dessert plates. Serve immediately, drizzled with any remaining sauce. Yield: 4 servings.


1 C semi-sweet chocolate chips

1/2 C milk

12 box vanilla wafers, crushed (or same amount animal crackers, crushed)

1/2 C powdered sugar

1 C mini marshmallows

1/2 C chocolate covered peanuts or chocolate-covered raisins

1/4 tsp salt

1/4 C M & M's


Line 8 x 8 pan with plastic wrap. Combine chocolate chips and milk over low heat. In a large bowl, mix crushed cookies, sugar, marshmallows, half of the chocolate covered peanuts or raisins, and salt in a large bowl. Stir in the chocolate mixture. Press into pan. Sprinkle with remaining chocolate-covered raisins or peanuts and the M & M's . Refrigerate until set.


1 package (approx. 8 oz) macaroni, cooked per package directions

1/2 lb medium shrimps

2 cups canned pineapple tidbits (reserve syrup)

1 stalk celery, sliced


1/4 cup corn oil

1 Tbsp lemon juice

1 1/2 Tbsp pineapple tidbits syrup

1 1/2 tsp salt

1/4 tsp. fresh ground pepper

1 tsp. parsley bits

Cook shrimps in remaining pineapple tidbits syrup with 1/2 tsp salt for 8 minutes. Cool, then peel. Dice shrimps. Combine with remaining ingredients except dressing. Set aside. Combine ingredients for dressing in a large covered jar. Shake well. Pour over pasta-pineapple mixture. Blend well. Chill until ready to serve.


(Tim says: can only be served to dates...)

1 package date or nut bread mix

3/4 cup water

1/2 cup sour cream

1 egg

1 cup semisweet chocolate chips

1/2 cup maraschino cherries -- chopped, well drained

Heat oven to 350 degrees F. Grease and flour bottom of 8- x 4-inch loaf pan. In

large bowl, combine bread mix, water, sour cream, and egg; stir 50 to 75 strokes

until dry particles are moistened. Stir in chocolate chips and cherries; mix well. Pour into prepared pan. Bake at 350 degrees F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Remove from pan; cool completely before slicing. Store loaf covered in refrigerator. Yield: 8 servings.


2 medium sized yellow crook neck squash, sliced lengthwise

4 pieces of cooked bacon, crumbled

1 cup fat free sour cream

2 pieces of light bread, processed into fine crumbs

1 tsp. minced onion

2 Tbls. Parmesan cheese

2 slices low-fat Swiss cheese

salt and pepper to taste

Place squash pieces inside down in a 9x11 pyrex dish and add 1/4 cup water. Microwave on high for 3 minutes, turn and microwave until the skin is soft but not mushy. Remove squash and put on counter with the inside up so as to slightly cool the squash for handling. Microwave bacon until crisp, drain and crumble. Use a teaspoon and scoop out the insides of the squash leaving roughly 1/4"-1/2" of skin/flesh. Combine the squash meat, bacon, sour cream, bread crumbs, minced onion and Parmesan cheese in a bowl. Mix thoroughly. Add salt and pepper to suit your tastes. Fill the squash boats with the stuffing mixture and top each boat with a slice of Swiss cheese. Broil until the cheese melts and browns lightly. Serve with a knife and fork.


2 cups sugar

4 cups peanuts -- raw, shelled

1 cup water

Heat oven to 250`. Grease 9x12" or larger cookie sheet. In large saucepan, add sugar, water and peanuts. Over medium heat bring to boil, stir constantly until all liquid is absorbed. Spread evenly in a single layer on cookie sheet. Bake for about 1 hour or until they look dried out. Separate, store in air-tight container or freezer bags.


1 cup sugar

1/2 cup half and half or evaporated milk

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

3 cups walnuts

Mix sugar and milk in saucepan and boil until hard ball stage. Remove from heat, add nutmeg , cinnamon, and vanilla. Mix in walnuts well. Spread on waxed paper, separating nuts. Let dry.


4 boneless, skinless chicken breasts

15-18 garlic cloves (more or less, to taste)

1 onion, sliced

1 green pepper, sliced

1/2 cup sun-dried tomatoes (not packed in oil), chopped

1/4 cup white wine

1/2 cup chicken broth

1 tsp. dried oregano

1/4 tsp. ground black pepper

Rinse and cut all visible fat off of chicken breasts. Coat a skillet with nonstick cooking spray (nonfat), and preheat over medium heat. Mince 2 of the garlic cloves, and place them in the skillet with the chicken breast in the skillet. Surround the chicken with the remaining garlic cloves.

Cook the chicken for 2-4 minutes on each side, or until the chicken and garlic cloves are browned. Remove the chicken from the skillet. Lay the onions, green peppers, and tomatoes over garlic cloves in baking pan (9-13-inch). Arrange the chicken over the tomatoes, onions, green peppers, and garlic. Pour wine and broth over chicken, and sprinkle with oregano and pepper. Cover and bake at 350 degrees F for 25-30 minutes.

Serve chicken breasts with the vegetables and pan juices.



1 1/2 to 2 cups chocolate cookie crumbs (a 9-ounce package Famous Wafers)

6 Tbs. melted butter or margarine


6 ounces semisweet chocolate (1 cup semisweet morsels)

2 pounds cream cheese, softened

1 cup sugar

5 eggs


1/4 cup water

3/4 cup sugar

1/2 cup heavy (whipping) cream

1/2 cup pecan pieces, toasted

Heat oven to 350 degrees. Combine cookie crumbs and butter in a medium bowl and stir to combine. Press crumbs into a 9-inch spring form pan, covering the bottom in an even layer. Press firmly to pack them down. Bake for 10 minutes. Remove the pan from the oven. When it is cool enough to handle, wrap the bottom with heavy-duty aluminum foil (bringing it up the sides) and set the spring form pan in a larger baking pan at least 2

inches deep.

Place the chocolate (cut it up if it comes in blocks) in a small bowl set over a pan of hot (not boiling) water. Heat until the chocolate melts, stirring occasionally until smooth. (If using a microwave, use high power for about 90 seconds, stirring about every 30 seconds.) Set aside.

Place cream cheese in a bowl and beat on low speed until cheese is fluffy and no lumps remain. Add sugar and beat just to blend. Add eggs 1 at a time and beat briefly just until incorporated. Add melted chocolate and beat to blend thoroughly. Pour into prepared crust.

Fill the second baking pan with boiling water so that it comes halfway up the sides of the cheesecake pan. Bake 35 to 45 minutes, or until the cheesecake still has a center circle (about 3 inches) that quivers when you jostle the pan. Turn the heat off and let the cheesecake stay in the oven an hour or so. Remove from oven, remove foil, cover the cake with plastic wrap and chill overnight.

To make the topping: Combine water and sugar in a medium saucepan over medium-low heat. Stir occasionally until the sugar dissolves. Increase heat to high and boil, without stirring, until the syrup becomes deep amber. Swirl the pan occasionally so the mixture browns evenly. Remove from heat and add cream (it will spatter and boil up). Stir constantly. Don't worry if lumps form; they should dissolve -- if necessary, return

the mixture to low heat for a while as you stir. Remove from heat and allow to come to room temperature before refrigerating. The mixture should be very thick -- very thick but spoonable when at room temperature.

Toast pecan pieces in toaster oven, oven, microwave or in a dry skillet over medium heat until the pecans smell aromatic and have turned light brown (about 10 minutes in a 350-degree oven). Mix pecans with topping mixture and pour over cooled cheesecake, or drizzle mixture over cake and sprinkle with pecans. (If necessary, briefly heat the mixture in microwave or in a hot water bath until it thins enough to drizzle well.)


There's a big difference in soy sauces that have been naturally fermented and those made quickly from hydrolyzed vegetable protein, caramel coloring and so on. If you're shopping in the supermarket, look for Kikkoman; avoid La Choy.

2 pounds chicken thighs

1 tsp. grated orange zest (orange part of rind)

1/2 cup fresh orange juice

1/4 cup soy sauce

2 Tbs. honey

1 Tbs. vinegar

1 tsp. red pepper flakes

1 tsp. salt

Freshly ground pepper

2 Tbs. vegetable oil

1/4 cup dry red wine (such as zinfandel)

Skin chicken thighs if desired. Combine orange zest, juice, soy sauce, honey, vinegar, red pepper flakes, salt and pepper in a large bowl. Add chicken and turn to coat all over with marinade. Cover and chill all day or overnight.

Remove chicken from marinade, pat dry. Heat vegetable oil in a large, heavy skillet over medium heat for a minute. Add chicken and cook on both sides until brown, about 5 minutes each. Cover, reduce heat to low and cook about 20 minutes, or until thighs are cooked through.

Remove from pan and keep warm. Add the wine to the pan and stir, loosening any bits of chicken or brown glaze stuck to the bottom of the pan. Add reserved marinade and bring to a boil. Pour any juices that have accumulated around the thighs into the skillet.

Boil until thickened. Serve as a sauce over chicken thighs. Serves 6. Serve with mashed potatoes and greens cooked with lots of garlic.


Make pie crust and divide into 12 -inch balls. Press into bottom and sides of muffin tins.

Beat slightly:

1 egg

3/4 c brown sugar

1 t vanilla

2 T butter

1/2 c nuts, divided use

Beat the egg; add the sugar, vanilla, and butter. Chop the nuts, divide into 2 parts.

Sprinkle one part into the empty pie crusts (in muffin tins). Add the egg mixture,

divided evenly, to the crust-nut shells in each muffin tin. Sprinkle remaining nuts

over the tops of each one. Bake at 325 until set.



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