Posts Tagged ‘Recipes’


Be watching for details…please

stay tuned…I’m in the kitchen

stirring something up….







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choc eclair cakeWe’ve always called this a cake, though it’s a simple, no-bake, delicious dessert.

Try it…you’ll like it.

(I use sugar free pudding and 50% reduced-sugar frosting, and serve it to company.  No one knows unless I tell them – the only real difference is that using sugar free makes the pudding softer set…frosting doesn’t set up as much either, but it’s still delicious)


3 cups cold milk
2 small pkgs. instant french vanilla pudding mix
1 – 8 ozs. frozen whipped topping, thawed
1 pkg. (14.4 ozs) graham crackers
1 – 16 ozs. can chocolate frosting

In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in whipped topping.  In a 9″ X 13″ X 2″ dish, layer a third of the graham crackers and half of the pudding mixture.  Repeat layers.  Top with remaining graham crackers.  Refrigerate for atleast 1 hour.

Spoon frosting (I rarely use all of it) into a microwave-safe bowl.  Cover and microwave on high for 15 – 20 seconds or until softened, stirring once.  Spread over graham crackers.  Chill 12-24 hours before serving.

Yield: 15 – 18 servings

For a flavor change – use one pkg. of pistachio pudding, in place of one vanilla. This makes a lovely presentation!

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Zippy Zucchini



My mother use to can zucchini and made it taste like pineapple?! It’s amazing the many flavors zucchini can ‘take on’…

ZUCCHINI CASSEROLE (A favorite of my mom’s)
4 cups peeled, diced zucchini
1 grated carrot
1 grated onion
1 can cream of chicken soup
1 cup sour cream (don’t use fat free)
1 box stove top stuffing
salt and pepper to taste

1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes – drain. Mix all ingredients together in large bowl and place in greased 9″ X 9″ casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered.

The following is an amazing recipe because I’ve had people bet me (a preacher even!) that this was made with apples…yum!!

(I reduced the margarine by nearly 1 stick – the original recipe calls for 3!)


8 cups peeled, sliced zucchini

1/3 cup lemon juice
1/4 cup water
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

3-1/2 cups flour
1-1/4 cups sugar
1 cup margarine, plus 2 T.
dash salt
2 tsp. cinnamon

Preheat oven to 375. Cook zucchini in lemon juice & water until tender.  Add sugar, cinnamon & nutmeg.  Mix crust ingredients until crumbly.  Use 1 cup crust mix to thicken filling.  Pat 1/2 of remaining crust into 9″ X 13″ baking pan.  Bake 10 minutes. Remove from oven, spoon filling over crust and spread evenly.  Top with the rest of the crumb mixture, patting down.  Sprinkle with cinnamon and bake 30 minutes more at 375.   ENJOY!

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I love crescent rolls from the can.  

Using them in any recipe is always a sure-fire way to end up with a delicious dish.

credit: Neeta Lind

credit: Neeta Lind

Did you know that Pillsbury has come up with a crescent roll ‘sheet’? There aren’t any seams so they are time-saving for some recipes.  I thought that was one terrific idea! Of course, there are times when you want to have the ‘seams’…

Wanted to share these yummy recipes, for starters…and will add more again later. Do hope you’ll try these as they are real winners in my book. (And will find their way to my cookbook one day too.) (more…)

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I love reading them – I love collecting them – I love sharing them – I love making them!

I have sooo many recipes and need to have an ‘extra’ day in my life to get things organized as I’d like.  There are times when I get totally frustrated, because I have Too Many Recipes, and can’t find the one I’m looking for.

But I do have some thoughts for organizing your recipes that I want to share.

If you have many cookbooks, have you considered the idea of making a ‘recipe file’ with the name of the cookbook, the recipe name and page number?  I have often kept a list in front of the cookbooks with the recipes I want to try, along with the page number.  It helps save me time looking, but what works for one, may not be good for another.

I have a recipe drawer – this is where I keep my most used/new recipes.  If it’s out of sight, it’s so often out of mind, so it’s something I go through often.

I use the small flimsy-cover photo albums, and have them labeled with different topics: 9 x 13 desserts, appetizers, ‘real food’, microwave – whatever you use most, to keep recipes handy. I stand them up on end in the front of the drawer, so they’re easily accessible and to view.

I do love the ‘make your own’ cookbooks – with sections for holding magazine (rectangular) recipes. It helps me clear out the recipe magazines that pile up in my kitchen.

I also keep folders in the drawer – color coded – and store favorite recipes in them.  I have one just for ‘Favorites from Friends” and write on the manilla folder, which recipe from which gal, because they often get shared too.

I have a friend who tries a new recipe nearly every day of her life and I often get to be a part of taste testing.  She sometimes, leaves a sample at my door – and I don’t have to wonder who has dropped it off.  She keeps a 3-ring binder with recipes/pictures and it’s wonderful to go through.  I have learned from her,  to always write on a recipe what I thought of it, but if it isn’t a ‘keeper’, it gets pitched.  I do LOVE recipes – and it’s easy to get frustrated if you don’t have a system.

Hope some of these ideas make things easier for you in the kitchen.

For more ideas, visit my daughter Deb’s post at Family Foodies from last week…

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