Thursday, June 11, 2020

Baked Spaghetti Pie

Baked Spaghetti Pie

  • 8 oz spaghetti
  • 2 eggs
  • 15 oz ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1 cup spaghetti sauce
  • 1/2 cup mozzarella cheese
  1. Cook spaghetti - drain
  2. Preheat oven to 350 degrees F.  Grease 10" pie plate (I use Pampered chef) 
  3. In large bowl beat eggs.  Stir in ricotta and 1/4 cup Parmesan till blended.
  4. Add spaghetti to ricotta mixture.  Sprinkle mozzarella and rest of Parmesan on top.
  5. Bake 25 minutes.  Let stand 10 minutes.

Quite Good
I add a little more spaghetti sauce because it looks a little dry.

Saturday, April 11, 2020

Broccoli Rice Casserole

Broccoli Rice Casserole

  • small onion
  • 1/2 cup celery
  • 1 pkg (10 oz) frozen chopped broccoli - thawed
  • 1 Tablespoon butter
  • 8 oz jar process cheese spread
  • 1 can cream of mushroom OR chicken soup
  • 5 oz can evaporated milk
  • 2 cups cooked rice
  1. Melt butter in saucepan and over medium heat saute onion, celery and broccoli 3 to 5 minutes.
  2. Stir in cheese, soup and milk and blend well.
  3. Place rice in a 8 inch square baking dish.
  4. Pour cheese mixture over - DO NOT STIR.
  5. Baked uncovered in a 350 degree F. oven for 25 - 30 minutes or until hot and bubbly.
Easy and tastes good too.

Happy Eating 😀

Friday, April 10, 2020



  • 1/2 cup butter 
  • 1 cup sifted flour
  • 1/4 teaspoon salt
  • 4 eggs
  1. Melt butter in 1 cup boiling water.
  2. Add flour and salt all at once; stir vigorously.
  3. Cook and stir till mixture forms a ball that doesn't separate. 
  4. Remove from heat; cool slightly.  Add eggs, one at a time, beating after each till smooth.
  5. Put through a pastry tube or paper cone making 4 inch strips on greased cookie sheet.  (I don't have a pastry tube so I dropped by heaping tablespoons onto cookie sheet and shaped them by hand.  Dough is sticky so I greased my hands)
  6. Bake at 425 degrees F. for 15 minutes, then at 325 degrees F. for 20 minutes.
  7. Remove from oven; split. Turn oven off; put eclairs back in oven to dry, about 20 minutes.
  8. Cool on rack.  Makes 10
I cut the tops off and fill with Cream Filing.


  • 1/3 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 beaten egg
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  1. In saucepan, combine sugar, flour, and salt.
  2. Gradually add milk; mix well.
  3. Cook and stir over medium heat till mixture thickens and boils; cook and stir two minutes longer.
  4. Very gradually stir the hot mixture into the egg; return to saucepan.
  5. Cook and stir till mixture just boils.  Stir in butter and vanilla.
  6. Cover surface with waxed paper of clear plastic wrap.  Cool.  Don't stir during cooling.  Makes 1 1/2 cups.

Top with Chocolate Glaze.

  • 1 1/2 1-ounce squares unsweetened chocolate
  • 2 tablespoons butter
  • 1 1/2 cups sifted confectioners sugar
  • 1 teaspoon vanilla
  1. Melt chocolate and butter over low heat, stirring constantly.
  2. Remove from heat.  Stir in sugar and vanilla until crumbly.
  3. Blend in 3 tablespoons boiling water.  
  4. If needed add water, a teaspoon at a time to form medium glaze of pouring consistency. (I didn't have to add more water)
  5. Pour over Eclairs.

These are time consuming to make with lots of parts to it, but so worth it.
They are delicious!!

Happy Eating  😀

Thursday, April 2, 2020

Banana Nut Muffins

Banana Nut Muffins

  • 2 cups flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 1/3 cup vegetable oil
  • 3/4 cup mashed bananas
  • 1/2 cup chopped walnuts
  1. Preheat oven to 400 degree F.  Grease a 12-cup muffin pan.  Sift flour, sugar, baking powder and salt into a medium bowl: make a well in center.
  2. Mix milk, egg, oil, banana and walnuts in a small bowl.  Pour mixture into well.
  3. Mix batter just until moistened, do not over mix.
  4. Spoon batter into prepared muffin cups.  Bake until toothpick inserted in center comes out clean or until muffins are golden brown. About 15 minutes
My muffin pans must be smaller because I got 18 muffins.
I used pecans instead of the walnuts.

Blueberries or raisins may be substituted for the mashed banana.

Next time I'm going to add some mini chocolate chips too.

Not a real sweet muffin but we liked them.
They freeze well too.

Happy Eating

Sunday, March 29, 2020

Irish Soda Bread

Traditional Irish Soda Bread

Got the recipe off a bookmark that was given out at the
library on St. Patrick's Day.

  • 4 cups (16 oz) of all purpose flour
  • 1 teaspoon baking soda
  • 4 oz buttermilk
  1. Preheat oven to 425 degrees F.
  2. Lightly grease and flour a cake pan.
  3. In large bowl sieve and combine dry ingredients.
  4. Add buttermilk to form a sticky dough.
  5. Place on floured surface and lightly knead (too much allows the gas to escape.)
  6. Shape into a round flat shape in a round cake pan and cu a cross in the top of the dough.     
  7. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).   
  8. Remove cover an bake or an additional 15 minutes.  The bottom of the bread will have a hollow sound when tapped to sow it is done.
  9. Cover the bread in a tea towel and light sprinkle water on the cloth to keep the bread moist.

It sure is good.
Tastes great toasted.
Happy eating.

Monday, February 17, 2020

Chickpea Chocolate Chip Cookies

These are surprisingly good!
Recipe from blogger friend Lisa's blog.

Chickpea Chocolate Chip Cookies
Gluten Free

  • 1 can chickpeas, rinsed and drained
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 1/2 cup chocolate chips
  1. Mix all ingredients except for the chips together till smooth.  Recipe calls for mixing in a food processor but I don't have one.  So I mashed the chickpeas first with a fork and then used my mixer.
  2. Fold in chocolate chips (I used a cup)
  3. Bake on a greased cookie sheet for 20 minutes in a 350 degree oven.
  4. Cool on rack
Makes about 2 dozen
A soft chewy cookie.  🍪

Tuesday, December 31, 2019

Saltine Cracker Toffee

Saltine Cracker Toffee

  • 40 saltine crackers or enough to line your pan
  • 1 cup butter
  • 1 cup packed brown sugar
  • 2 cups milk chocolate or semisweet chips (I used semisweet)
Directions - preheat oven to 400 degrees

1.  Line cookie sheet (I used jelly roll pan) with aluminum foil.
   Lay crackers out in a single layer.

2.  In sauce pan combine sugar and butter.
    Stir and bring to a boil.
    Boil 3 minutes, stirring constantly, it will thicken and turn darker.
    Immediately pour over saltine and spread to cover crackers completely.
    It is sticky so don't bear down too hard, spread lightly.
 3.  Bake 6 - 7 minutes, keep an eye on it, it can burn.

 4.  Remove from oven and sprinkle chocolate chips over top.
    Let stand for a minute and then spread the melted chocolate.
    Wait 1 - 2 minutes, then you can top with sprinkles or chopped nuts if desired.
5.  Cool completely and break into pieces.
    Putting pan in refrigerator for an hour will firm it up quickly.
    Freezes well.

Very good and easy too.
Hope you like it!

Got the recipe from my friend Pam.
Thanks Pam!!  🙂