Friday, February 26, 2010

Recipe: Fried Garlic Bread

Fried Garlic Bread

4 slices French Bread, 1 1/2 inch thick
3 teaspoons butter or margarine, softened
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese

On each bread slice, spread butter. Sprinkle garlic powder, then Parmesan cheese on top. In large skillet, place bread cheese side down. Fry over medium heat until golden brown. Makes 4 servings.

Recipe can be found on page 211 in  
This is a yummy garlic bread recipe! My husband loves the garlic bread they serve at restaurants. This is my version of that bread. It has a crispy, cheesy, browned top with a soft and chewy bottom.

We have an empty nest at our house. When I cook now, it is usually just for my husband Stan and I. When we are hungry for garlic bread, I only need a couple of slices not the whole loaf. When I buy a loaf of French bread, I slice it and pack it in individual plastic storage bags and freeze. It is hard for the two of us to eat the whole loaf and this way I won't have to throw away food. I hate to throw away food! I have seen the starving children in third world countries. It changes how you view things.

Friday, February 19, 2010

Recipe: Tortellini Toss

 Tortellini Toss

1 (9 ounce)package refrigerated cheese filled tortellini
1 cup whipping cream
1/2 cup grated Parmesan cheese
8 slices bacon, cooked crumbled
1/4 teaspoon Italian seasoning

Prepare tortellini according to package directions. In large saucepan, combine whipping cream, Parmesan cheese, bacon, and Italian seasoning. Cook over medium heat until thickened. Add tortellini. Toss to Coat. Makes 4 servings.

Recipe can be found on page 126 in  

My husband Stan and I celebrated Valentine's Day on Saturday. We had planned to go to dinner at new restaurant that had opened up in our town. I was tired and didn't feel like waiting in a long line, so I suggested that we go home and I would fix dinner. I told my husband I would cook whatever he wanted. He said "How about that tortellini with the bacon. Nothing says love like bacon!" When we got home we put on our comfy sweats, some nice music and within 20 minutes I had dinner on the table. After a busy week, staying at home with the one I love was my idea of a perfect Valentine's Day!

Thursday, February 11, 2010

Recipe: Grilled Strawberry Shortcake

Grilled Strawberry Shortcake
A new twist on an old favorite!

4 1/2 cups strawberries, sliced
1/4 cup sugar
1 (10.75 ounce) frozen pound cake, thawed
2 cups frozen whipped topping, thawed

In medium bowl, combine strawberries and sugar. Mix well. Set aside. Slice pound cake into 12 slices. Grill on contact grill until golden brown and grill marks appear. On 6 plates layer 1 slice pound cake, 1/4 cup strawberry mixture, 2 tablespoons whipped topping. Repeat layers. Garnish with remaining strawberries. Makes 6 servings.

Recipe can be found on page 233 in  

Diet Tip: Cut calories by swapping the pound cake for sugar free angel food cake, the sugar for sugar substitute and use fat free whipped topping for a low cal dessert your whole family will love.

It is so easy to get into a rut and cook the same old thing over and over again. To get out of that rut I like to think of new ways to recreate the recipes that I enjoy cooking. It changes an old standby recipe into something special.

Snack Recipe: Mex Mix

Mex Mix

1/2 cup butter or margarine
1 (1.25 ounce) package taco seasoning
6 cups square rice cereal
5 cups corn chips (I like to use Fritos)
3 cups peanuts

Preheat oven to 350 degrees. In 13x9 inch baking pan, melt butter in oven 3 minutes. Add taco seasoning to melted butter. Mix well. Add rice cereal, corn chips and peanuts. Toss to coat. Bake 20 minutes or until crispy. Makes 12 servings.

Recipe can be found on page 41 in  
At Christmas I make big batches of this for my Christmas Baskets. It is nice to have a savory snack along with all the sweet ones.

Money Saving Tip: Purchase generic cereal instead of name brand. You can't taste the difference.

When our son was younger he said he could taste the difference between name brand and generic cereal, but I am sure it was just the toy inside the box that made the name brand taste better. When he moved away to attend college and had to learn to budget his money, that all changed. His first visit home after moving away we went to the grocery store to purchase his favorite foods. As I reached for his favorite cereal he said "Mom don't buy that get the generic brand it's cheaper and tastes the same." Apparently college does make you smarter!

Recipe: Buffalo Chicken Soup

Buffalo Chicken Soup
3 cups shredded cooked chicken
3 (10 3/4 ounce) cans cream of chicken soup
4 cups milk
1 cup sour cream
1/4 cup hot wing sauce

In large saucepan, combine all ingredients. Simmer on low 15 minutes. Makes 6 to 8 servings.

Recipe can be found on page 55 in  
I created this recipe to be on the mild side of spicy. For me, the spice in the soup is perfect. Lots of flavor but mild enough to please almost anyone. My husband likes lots of spice so I add extra hot wing sauce to his bowl of soup.

Serving Tip:
I like to serve this soup with a dollop of sour cream on top of each bowl and slightly crushed tortilla chips.

Time Saving Tip:
If you don't have time to cook chicken needed for a recipe, purchase a cooked rotisserie chicken.

Wednesday, February 10, 2010

My Kind of Cooking Cookbook

This is my new cookbook with the
Better Homes & Gardens Test Kitchen.

You can purchase the cookbook by visiting