It’s another nice day here – sunny, slight breeze & supposed to get up in the 50’s – hope so! I’m still struggling to get back to ‘regular’ health – still tired & stuffy nose, but ‘getting better’! Husband is bounding back a little quicker than me – that’s good. We had an enjoyable dinner last night at oldest son’s house (the chef). He loves to cook and every Monday night he cooks a big dinner and his friends come over to enjoy it with him. This time he had baked potatoes, 2 beautifully cooked beef roasts, smoked chicken (he loves smoking meats), brussels sprouts & bacon (he smoked the bacon), a huge tossed salad with all sorts of stuff in it: tomatoes, chopped avocado, chopped mango, carrots, etc. , braised carrots (those were REALLY good!) and then the desserts. I brought a basic chocolate cake w/Cool Whip & mini chocolate chips, 2 more friends brought ‘store-bought’ cakes: a peanut butter/fudge cake and a caramel/chocolate cheesecake – we ate like kings!
Disclaimer: Every once in awhile I feel
the need to stress that the recipes I post
on my blog (unless otherwise stated) are
NOT my own – I post the location where
I obtained them.
Pineapple Dream Dessert
2 1/2 C. graham cracker crumbs
1/2 C. unsalted butter
2 C. powdered sugar
1/2 C. unsalted butter, softened
4 oz. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
Preheat oven 300 degrees F.
Melt butter in microwave & allow to cool.
Combine crumbs & butter; toss together
until incorporated. Press 2 C. mixture
firmly into a 9 X 9″ square baking pan.
Bake 8-10 minutes. Cool on wire rack.
Beat cream cheese & butter until creamy.
Turn mixer speed to Low & add powdered
sugar, 1 C. at a time, until incorporated.
Turn speed up & beat well 1 minute. Add
a heaping T. drained pineapple & stir with
spatula. Spread this mixture over cooled
crust. Fold remaining pineapple into Cool
Whip & spread on top of cream cheese
mixture. Sprinkle remaining graham
cracker crumbs on top. Refrigerate at
least 4 hours, preferably overnight.
Creamy Asparagus Soup
2 lb. fresh asparagus
1 onion, thinly sliced
2 T. butter
4-5 C. chicken broth
1/2 C. heavy cream
1-2 T. lemon juice
salt/pepper, to taste
Trim ends of asparagus & cut into
1-inch pieces. Heat medium pot over
medium-high heat & melt butter. Add
asparagus & onion, cook 2 minutes.
Add 4 C. broth, cover with lid & bring
to boil. Reduce heat to simmer & cook
20 minutes until vegetables are extremely
soft. Remove from heat & puree contents
in blender until smooth. Add cream &
continue to blend. If soup is thicker than
you want, add more broth. Add lemon
juice & salt, to taste. Serves 6
Cheesy Chicken/ Broccoli/Rice
1 tsp. kosher salt
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
2 T. olive oil
1 1/2 lb. boneless skinless chicken
1 C. white long grain rice
2 1/2 C. chicken broth
2 C. broccoli florets
2 C. shredded Cheddar cheese
Mix all spices together. In large
skillet over medium-high heat,
heat olive oil. Rub chicken breasts
with spices; add to skillet & cook,
stirring occasionally, until browned
on all sides, about 5 minutes. Allow
chicken to cool then cut into chunks.
Add rice to skillet & stir constantly
1 minute; add broth, stir & reduce
heat. Cover & simmer 10 minutes.
Add broccoli & continue to cook,
uncovered, 10 minutes, stirring
as needed to prevent rice from
sticking to pan bottom. Remove
from heat & stir in 1/2 C. cheese;
top with remaining cheese. Cover &
place on medium heat 2 minutes
until cheese is completely melted.
Hot Parmesan Green Chile Pepper Dip
2 T. Panko bread crumbs
1/4 C. shredded Parmesan cheese,
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1 C. Mexican-style shredded 4-cheese
1 (4 oz) can chopped green chiles,
Preheat oven 350 degrees F.
Combine bread crumbs & 1 T.
Parmesan; mix remaining Parm. with
rest of ingredients in shallow oven-
proof dish until blended. Top with
crumb mixture. Bake 15 minutes until
top is golden brown & dip is hot &
bubbly around edge. Makes 20
(2 T. each) servings
(recipe: Kraft recipes)
Reuben Stuffed Pork Tenderloin
18 oz. trimmed pork tenderloin
3 T. Thousand Island salad dressing
2 oz. thinly sliced turkey pastrami
2 oz. Swiss cheese, sliced
1/4 C. sauerkraut, rinsed & drained
1/2 tsp. olive oil
1 tsp. garlic powder
1 tsp. coarse salt
1/4 tsp. caraway seeds
Preheat oven 425 degrees F.
Cut a lengthwise slit down center of
tenderloin to within 1/2 inch of bottom-
be careful not to cut all the way through).
Open tenderloin so it lies flat. On each
half make another lengthwise slit down
the center to within 1/2 inch of bottom,
making sure not to cut all the way through.
Cover with plastic wrap & flatten to 1/4 inch
thickness using a mallet. Remove plastic
wrap; spread 1,000 Island dressing on one
side. Layer pastrami then Swiss cheese &
sauerkraut along center of pork. Roll up
pork, jelly-roll style, starting with long side.
Tie roast at 2 inch intervals with kitchen
string (each string about 12 inches long).
Rub pork with olive oil. Combine garlic
powder, salt & caraway seeds in small
bowl & rub mixture over pork. Place on a
rack in a shallow baking pan, uncovered.
Bake about 35 minutes until a meat
thermometer reads 160 degrees F. Transfer
to a serving platter or cutting board. Let
meat rest 10 minutes before removing
string & slicing. Slice into 8 pieces.
Italian Crescent Casserole
1 lb. ground beef, cooked/
1 c. garlic tomato pasta sauce
1 (8 oz) can refrigerated crescent
1 1/2 C. shredded Italian cheese
1/4 tsp. dried basil leaves
Preheat oven 375 degrees F.
In skillet mix beef & pasta sauce;
heat over medium heat until warm.
Separate crescent dough into 8
triangles & place on ungreased 9-
inch pie plate in a spoke pattern,
with narrow tips overlapping rim of
plate by about 3 inches. Press dough
in sides & bottom of pan to form
crust & cover the pan. Sprinkle with
1 C. cheese over dough. Spoon meat
mixture evenly over cheese & bring tips
of dough over filling to meet in center;
do not overlap. Sprinkle top with
1/2 C. cheese, then basil. Bake
Tuscan Angel Hair Pasta
12 oz. angel hair pasta
1 T. olive oil
1 lb. boneless, skinless chicken breasts
fresh ground black pepper
6 slices bacon
2 cloves garlic, minced
2 C. diced tomatoes (canned or fresh)
3 C. baby spinach
1/2 C. heavy cream
fresh basil, chopped – garnish
In large pot salted water cook pasta
accordg. to pkg. directions to al dente;
drain & reserve 1 C. pasta water. In
large skillet over medium-high heat
heat oil. Season chicken with salt/
pepper & cook 4 minutes per side,
until thoroughly cooked. Transfer to
cutting board & slice into strips. In
another skillet cook bacon until
crispy; drain & crumble. Add to
chicken skillet garlic, tomatoes,
spinach & season with salt/pepper.
Add heavy cream & 1/2 C. pasta
water. Simmer then add spaghetti
& toss until fully coated. Add
chicken & bacon, toss then garnish
with basil. serves 4
Rustic Berry Cream Tart
1 ‘ready to use’ refrigerated pie
crust (half of a 14.1 oz pkg)
1 (3.4 oz) pkg. vanilla instant
1 C. cold milk
1 C. Cool Whip, thawed
1/2 tsp. cinnamon sugar
1 1/2 C. mixed fresh berries (blue-
berries, raspberries, sliced strawberries)
1 oz. white chocolate, melted
Preheat oven 450 degrees F.
Place pie crust in 9 inch pie plate &
bake accordg. to pkg. directions;
Beat pudding mix & milk in medium
bowl using whisk 2 minutes; stir in
Cool Whip & spoon into cooled crust.
Sprinkle top with cinnamon sugar &
top with berries. Drizzle top with
melted chocolate & refrigerate several
hours until chilled. Serves 6
(recipe: Kraft Recipes)
Oldest son is still super happy over his new
job – he convinced his boss that they needed
to order a meat smoker – son loves smoking
meats and boss was really happy to hear he
could make his own bacon for their breakfasts.
During their ‘chats’ he asked how Hilton corp.
felt about having a kitchen garden – his boss
said that that is one of the BIG extra points
on their scales of a great hotel – my son has
had a kitchen garden at the last two restaurants
he’s worked at so now his boss is going to find
out just where they can locate one! Since his
hotel is one of the Hilton GARDEN INNS, all of
their plants are real (no plastic/artificial ones) –
his boss is excited about this idea, too! I was
a bit surprised when he told me last night that
they are opening mid-April – originally they
were supposed to open in MAY! As my son put
it: “Things are really starting to shape up
QUICKLY!” I’m thrilled for this opportunity for
How are you doing on your Easter dinner
plans? So far I’m still dawdling – looked over
the three grocery store fliers for the stores I
frequent – not feeling it, yet. Maybe Weds. or
Thurs. I’ll get out there and solidify what we’re
having. Oldest son is still checking with his
girlfriend as to their family’s dinner plans,
so I’ll hold off. I’ve decided that I’m NOT going
to be helping with the church Easter breakfast
this year – still not quite ‘up to par’ with my
feeling healthy and would hate to possibly
get anyone else sick. I’m still holding out for
getting well enough to sing for the Good
Friday evening service and Easter Sunday –
we’ll see – my nose is still stuffed up.
REMEMBER-TRY to stay healthy (if you can)!
Enjoy this Spring weather – look to see if you
can see any little green sprouts or signs of
blooming plants to come!