I thought it would be a good idea to keep some of my recipes here in a blog. Easy to find and easy to share them with you all.
I've tried keeping the recipes in a few on line food web sites in years past and they all have disappeared.

Saturday, February 25, 2017

Snickerdoodle Cookies

Snickerdoodle Cookies

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla 
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 Tablespoons sugar
  • 1 Tablespoon cinnamon
  1. Preheat oven to 400 degrees.
  2. Cream together by hand, butter, shortening, 1 1/2 cups sugar, and vanilla.
  3. Blend in the flour, cream of tartar, soda and salt.
  4. With small ice cream scoop, shape dough into small balls. I used the Pampered Chef small scoop.
  5. In ziplock sandwich bag, mix the 3 Tablespoons sugar and the cinnamon.
  6. Drop one ball of dough in mixture at a time and coat well.  I did two at a time.
  7. Place on ungreased baking sheet
  8. Bake 8 minutes, remove immediately from baking sheets and cool on wire rack.
I couldn't find the recipe I used last time so found this one on line.
Glad I couldn't find it because I like this one better.

Have fun baking and enjoy a cookie or two. 🍪

Monday, January 30, 2017

Zucchini Pizza Casserole

Zucchini Pizza Casserole
  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 can (15 oz) Italian tomato sauce
  • 1 red pepper, chopped
Preheat oven to 400 degrees.  Place zucchini in colander, sprinkle with salt.  Let stand 10 minutes, then squeeze out moisture.

Combine zucchini with eggs, Parmesan and half of the mozzarella and cheddar cheese.  Press into a 13 x 9 greased baking dish.  Bake 20 minutes.
Zucchini has been baked in oven and now ready to add rest of ingredients.
Meanwhile, in a large saucepan, cook the beef and onion (I added a some garlic too) over medium heat, crumbling beef, until meat is no longer pink, drain.  Add the tomato sauce.

Spoon over zucchini mixture.  Sprinkle with remaining cheeses and chopped pepper.

Bake another 20 minutes.

Happy eating. 🍴

8 servings
Per Serving
  • 315 calories
  • 20g fat (10g sat. fat)
  • 119mg chol
  • 855mg sodium
  • 10gr carb
  • 4g sugar
  • 2g fiber
  • 25g pro

Friday, January 27, 2017

Roast Potatoes

Roast Potatoes
  • 2 lbs small red potatoes
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon rosemary (sometimes I add dill instead)
  1. Mix olive oil and spices in roasting pan.
  2. Cut potatoes and add to pan.  Toss to coat.
  3. Roast 30 minutes in a preheated 450 degrees oven or till fork tender and golden brown.  Stir half way through cooking.
Happy Eating 🍴

Roasted Potatoes (Tin Foil)

Roasted Potatoes (Tin Foil)
Potato chunks tossed with parsley and butter cook into tender morsels
when foil wrapped
  • 2 Tablespoons butter
  • 1 Tablespoon chopped parsley
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 lbs red potatoes cut in half
  1. Preheat oven to 450 degrees F.  In saucepan,, melt butter with parsley, lemon peel, salt, and pepper over medium heat.  Remove saucepan from heat.  Add potatoes and toss well to coat.
  2. Place potato mixture in center of 24" x 18" sheet of heavy-duty foil.  Fold edges over and pinch to seal tightly.
  3. Place package in jelly-roll pan and bake until potatoes are tender when pierced with knife through foil.  About 30 minutes.
You can add other spices if you want.  I added some sage to mine.
Happy Eating 🍴

Wednesday, January 25, 2017

Broccoli Cheese Soup

Broccoli Cheese Soup
  • One large head of broccoli, chopped - smallish
  • 3 1/2 cups chicken broth
  • 2 Tablespoons butter
  • 1 cup heavy cream
  • 8 Oz cream cheese
  • 2 cups cheddar cheese - shredded
  • 1 garlic clove minced (I put in 4)
  • 1 small onion
  • Salt and Pepper to taste
  1. Place broccoli, garlic, and onion in large pot with chicken broth.  Boil, reduce heat to simmer, cover and cook 10 minutes or till tender.
  2. Add butter, cream, and cream cheese.
  3. When cream cheese has melted add cheddar and stir.   Make sure heat is low so it doesn't stick.
  4. Add salt and pepper to taste.
  5. Ready to eat after cheese melts,
I copied this recipe off blogger friend Debby's Blog.
This is one of my favorite soups.
It is also very good substituting potatoes for the broccoli.

Happy Eating 🍲

Friday, January 13, 2017

Chocolate Cake with Chocolate Icing

Hershey's Perfectly Chocolate Chocolate Cake

2 cups sugar
1-3/4 cup flour
3/4 cup Hershey's Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Combine dry ingredients in large bowl.  Add eggs, milk, oil, and vanilla on medium speed for two minutes.
Stir in boiling water - batter will be thin.
Pour into two 9 inch round pans and bake 30 - 35 minutes (or until toothpick comes out clean) in a 350 degree oven.
Cool completely before icing.

I used a 9 x 12 inch baking pan and baked it for 40 minutes.
 🍰     🍰     🍰
Perfectly Chocolate Chocolate Frosting
  1/2 cup butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating after each on medium speed to spreading consistency.  Add more milk, if needed. 
Makes about 2 cups frosting.

 Both recipes are on the back of the Hershey's Cocoa can.

Happy Baking and Eating 🍰

Thursday, January 12, 2017

Chunky Chicken Noodle Soup

Chunky Chicken Noodle Soup
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 teaspoon butter
  • 6 cups chicken broth
  • 1-1/2 cups cubed chicken
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/8 teaspoon pepper
  • 1-1/4 cups uncooked medium egg noodles
  • 1 Tablespoon parsley
Saute carrot, celery and onion in butter until tender.
Stir in broth, chicken and seasonings.
Bring to boil.
Reduce heat.
Add noodles - cook for 10 minutes.
Sprinkle with parsley
Happy Eating 🍲