Posted on August 3, 2010

Okay, so I know we’re in the hot days of August, but who doesn’t enjoy a delicious, easy to prepare meal that offers a hint of comfort?  Not only is this healthy but you can create other delicious meals from the left overs…think turkey salad, salad topped with turkey or turkey casseroles…yum!


A 5-7 lb. turkey breast, thawed.  Set gravy packet to the side as you won’t need it with this recipe.

One envelope Lipton Onion Soup Mix

One can cranberry sauce.

Salt and Pepper to taste.


  1. Rinse the turkey breast under water and trim any fat.
  2. Rub the turkey with onion soup mix and salt & pepper.
  3. Finally top with cranberry sauce.
  4. Cook on high for 4-5 hours or Low for 8 hours.  For the last twenty minutes set the slow cooker to warm.  Enjoy!
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Posted on March 19, 2010

This Delicious Caramel Puff corn is always popular.  I’m sure you and your family will enjoy it!!

1 Cup Butter
2 Cups Brown Sugar
1/2 Cup White Karo Syrup
Put in Medium saucepan and melt.  Bring to a full boil.  Turn heat down and simmer for 5 minutes.
Add 1 Teaspoon baking soda.  Stir until foamy.
Pour over two bags of Old Dutch Corn Puffs (I put corn puffs in 4, 9×13 pans, because it is easier to stir and coat).  Stir in caramel and bake in a 250 degree oven for 1 hour, uncovered.  Stir every 15 minutes.
Pour onto waxed paper.   Let cool and break up any chunks.

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Posted on July 29, 2009

This is the perfect quick, healthy and easy weeknight dinner.  You will never believe how great the salmon tastes from a microwave.  The Ziploc Steam Bag and microwave make the perfect pair.   I saw this recipe demonstrated at a Taste of Home Cooking Show and this  is from the their “Quick and Simple” magazine.  Let me know your favorite Ziploc Zip ‘n Steam Bag Recipes!


1 Tsp. Grated Orange Peel

1 Tsp. Balsamic Vinegar

1 Tsp. Honey

1/4 Tsp. Salt

2 Salmon Fillets (6-8 oz each)

Dipping Sauce

3 TBSPs. Orange Juice

1 TBSP. Balsamic Vinegar

1/2 Tsp. Honey

Pinch of Salt


1.  In a small bow, whisk together orange peel, vinegar, honey and salt.

2.  Brush this over the Salmon.

3.  Put seasoned salmon into a Ziploc Zip ‘n Steam Bag.

4.  Microwave for 3 1/2 minutes.  Salmon should easily flake.

5.  While Salmon is in microwave, make the dipping sauce.  Combine the orange juice, vinegar, honey and salt.

6.  Remove Salmon from bag and serve with dipping sauce.

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Posted on July 28, 2009

Beef Stroganoff is my husband, Mike’s, favorite dish.  Lucky for me it’s pretty easy.  This good for your soul homemade dish is great to make on a Sunday and enjoy the delicious smells that come from the slow cooker all afternoon.  Start the week off right with a nice family dinner and enjoy the leftovers later in the week.  This recipe also freezes well!


Boneless Beef Chuck Roast 2-4lbs.

2 Cans, Cream of Mushroom Soup-Healthy Selection

10 oz. Canned or Fresh Baby Bella Mushrooms

1 Envelope Lipton Recipe Secrets, Beefy Onion Soup Mix

1 Small Onion, Chopped

1/4 Cup Flour


1.  Combine all the above ingredients in a slow cooker.

2.  Cook on high for 6 hours.  I usually turn the meat every couple of hours, if I’m home.  When the beef begins to “shred”, it is ready.

3.  Serve over rice and top with desired amount of sour cream.

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Posted on July 28, 2009

I love the texture and taste of coconut and am always looking how to incorporate it into new foods.  Try these Coconut Bars and see what you think.



1 (18.5 oz) pkg. White Cake Mix-I prefer Duncan Hinze mixes

1/4 Cup Butter

1/4 Cup Coconut

1/4 Chopped Pecans

2 Large Eggs


1 (14 oz) Can Sweetened Condensed Milk

1 Large Egg

1 Tsp. Vanilla

1  1/3 Cups Coconut, Divided

1 Cup Chopped Pecans


1.  Preheat oven to 350 Degreess.

2. Spray a 9×13 inch pand with cooking spray.

3.  In a bowl mix together the Crust ingredients and spread into the  prepared cake pan.

4.  In another bowl, combine the milk, eggs and vanilla-Beat well.

5.  Fold in one cup of the coconut and the pecans.

6. Spread evenly over the crust in the pan.

7.  Sprinkle with the remaining 1/3 cup of coconut.

8.  Bake 30-40 minutes or until golden brown.

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Posted on July 23, 2009

Sometimes you need a snack that requires not too much work, but goes a long way.  Try these flavored pretzels for a change.  They are also great to put into smaller baggies, tie with ribbon and sell for fundraisers.


2 (15 oz.) bags of pretzels-I like the small pretzels best

1 Bottle of Orville Redenbacher Buttery Oil

1 Tablespoon Dill Weed

1 Pkg. Hidden Valley Ranch Dressing (Powder Form)

1 Tablespoon Garlic Powder


1.  Mix oil, dill weed, Ranch Dressing & garlic powder in microwave safe bowl.

2. Heat mixture in microwave (2-3 minutes) but do not boil

3.  Pour mixture over pretzels and toss.

*My hint on mixing and storing the pretzels is to:  Divide pretzels into two 9 x 13 pans, with lids, and shake to coat.  I usually shake the container a few times before serving.  Also, making this a day or two in advance helps the flavor to set-in.*

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Posted on July 22, 2009

This recipe comes from my husband’s family.  Trust me, you will never make lemon bars from a boxed mix again.  They are fabulous, find out for yourself!


1 (14 oz.) Can Sweetened Condensed Milk

1/2 Cup Lemon Juice (from real lemons)

1 and 1/2 Cups Flour

1 Cup Rolled Oats

1 Cup Brown Sugar

1 Teaspoon Baking Powder

2/3 Cup of Butter (Softened)


1.  Heat Oven to 350 Degrees and Grease a 9 x 13 in pan with cooking spray.

2.  In a small bowl, combine the sweetened condensed milk and lemon juice.  Mix well and set aside.

3.  In a large bowl, combine the remaining ingredients and mix until crumbly.

4.  Press half of the crumbly mixture into the greased pan.

5.  Spread Lemon mixture over pressed crust.

6.  Sprinkle remaining crumb mixture over the top.

7.  Bake for 25-30 minutes until golden brown.

8.  Bars will be soft and be sure to keep refrigerated.

9.  Dust with powdered sugar, if you wish before serving.

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Posted on July 22, 2009

I enjoy this recipe for sloppy joes for several reasons…it has a new spin on the traditional flavor, it’s great to serve for a gathering and keep warm in the slow cooker and finally, it freezers well.  Serve on hamburger buns or if you’re watching carbs, it is great served alone.


2 lbs. Ground Beef or Turkey

1 (10 oz.) Can Diced Tomatoes with Green Chilies “Rotel” (Drained)

1/4 Cup Ketchup

1/4 Brown Sugar

1 Tablespoon Worcestershire

2 Teaspoons Dried Mustard Seed

Hamburger Buns


1.  Brown meat in a skillet and drain any fat.

2.  Stir in the remaining ingredients and simmer for 5 minutes.

3.  Spoon onto buns and enjoy!

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Posted on July 21, 2009

This is always a crowd pleaser.  I remember this gooey cheese dip being a part of many family celebrations.  I hope you too make it a tradition.  Enjoy!


*You can easily double this recipe by changing out the one cup measurements for two cup measurements.  It is pretty rich tasting dip, so a little goes a long way! *

1 Cup Vidalia Onion (Chopped and Sauteed in olive oil)

1 Cup Shredded Swiss Cheese

1 Cup Parmesan or Parmesan Reggiano Cheese (you can substitute Swiss Cheese  in place of the parmesan if you would like)

1 Cup Helman’s Mayo


1.  Saute Onions

2. Combine the onions, cheeses and Mayo in either an oven proof baking dish or hollowed out bread bowl.

3.  Bake for 30-45 minutes (depending on 1 cup or 2 cup recipe) in a 350 Degree oven.

This can be served with remaining bread pieces from bread bowl, crackers or tortilla chips.

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Posted on July 21, 2009

*This was just update to include sour cream*

I recently discovered that I enjoy Guacamole.  It also has great health benefits.   This is a popular item to bring to a gathering and looks great on a bright colored platter.  Enjoy with tortilla chips!


4 Avocados

1 Small Onion (Finely Chopped)

1 Garlic Clove (Minced) OR 1 Tsp. Garlic Powder

1 Can Mexican Rotel (Drained)

8 oz. Sour Cream

1 Tsp. Cumin Powder

Juice of one Lime

Salt & Pepper to Taste

Dash of Cilantro


1.  Peel & Mash Avocados in a bowl.

2.  Mix in, sour cream, onion, garlic, cumin,  Rotel, lime juice, salt & pepper and cilantro.

3.  Chill for 45 min-an hour before serving as this helps to blend the flavors.

**If you need to freshen the Guacamole Dip the following day, just squeeze a wedge of fresh lime juice over the dip!**

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