Dazzled Ciabatta Bread

  • 1 loaf Ciabatta Bread

  • 8oz Italian Blend Cheese, shredded

  • 1 pint fresh Mushrooms, sliced

  • 1 large Tomato, diced

  • Pam or Butter Spray

Preheat oven at 325.

Slice bread and place on cookie sheet/pizza pan.

Sprinkle generous amount of cheese on bread.

Spray skillet with Pam & heat over medium heat.

Saute mushrooms & tomatoes.

Spoon on top of cheese.

Sprinkle a small amount of cheese on top.

Place in oven for 5 to 10 minutes.


Note: I'm not sure how I came up with this recipe, but thought about making it again adding sauted red bell peppers & spinach. Mmmmm.

Sunday Special Coffee Cake

(McCalls Great American Recipes ~1973~ Under section "Sunday's at Home")

  • 1/2 c Sugar
  • 1/4 c Flour
  • 1/4 c Butter
  • 1 tsp Cinnamon


  • 1 1/2 c Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg
  • 3/4 c Sugar
  • 1/3 c Butter, melted
  • 1/2 c Milk
  • 1 tsp Vanilla

Preheat oven to 375.

Add flour, baking powder & salt; set aside.Medium size bowl, beat egg till frothy.

Beat in sugar & butter till well mixed.

Add milk & vanilla.

With wooden spoon beat in flour mixture till combined.

Pour into greased cake pan.Sprinkle with topping.

Bake for 25-30 minutes.

*Note: My Mom doubles this recipe & bakes it in a bundt pan.

Strawberry Cheese Blintz

(Crepe recipe from Betty Crocker's Cookbook New and Revised Edition; Third Printing, 1980)

Filling & Topping:

  • Fresh Strawberries (cut in half)

  • Frozen Strawberries in tub (w/sugar substitute), thawed

  • Cream Cheese, (softened at room tempature)

  • Cottage Cheese (small curd)

  • Sour Cream


  • 1 1/2 c all-purpose Flour

  • 1 T Sugar

  • 1/2 tsp Baking Powder

  • 1/2 tsp Salt

  • 2 c Milk

  • 2 Eggs

  • 2 T Margarine or Butter, melted

  • 1/2 tsp Vanilla

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6- to 8-inch skillet; heat over medium heat until bubbly. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film covers bottom.

Cook until light brown. Run widespatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep covered.

Spread thin layer of cream cheese on crepe. Then spread cottage cheese on top. Place strawberries down center of crepe. Roll up crepe & spread thin layer of sour cream on top. Then spoon on strawberry topping.

*Note: I got the idea from I-Hop's Strawberry Cheese Blintz

Deep Dark Chocolate Cake

(aka: Hershey's "Perfectly Chocolate" Chocolate Cake)

  • 2 c Sugar
  • 1 3/4 c all-purpose Flou
  • 3/4 c Cocoa
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 2 Eggs
  • 1 c Milk
  • 1/2 c Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 c Boiling Water

Heat oven to 350.
Grease & Flour 2 round pans, 9X1-1/2" or rectangular pan, 13X9X2".
In large mixer bowl, combine dry ingredients.
Add eggs, milk, oil & vanilla; Beat on medium speed 2 min.
Stir in boiling water. (Batter will be thin.)
Pour into prepared pan(s).
Bake 30-35 min. for round pans.
Bake 35-40 min. for rectangular pan.
(I use a bundt pan which takes about 50 min. to bake)
Let cool.
(Using only a small portion of the frosting, I iced my cake while still hot so that it would drizzle down the sides.)

Hershey's "Perfectly Chocolate" Chocolate Frosting
  • 1/2 c Butter (1 stick)
  • 2/3 c C0coa
  • 3 c Powdered Sugar
  • 1/3 c Milk
  • 1 tsp Vanilla Extract
Melt butter.
Stir in cocoa.
Alternately add powdered sugar and milk, beating on med. speed to spreading consistency.
Add more milk, if needed.
Stir in vanilla.
About 2 cups.

Filled Chocolate Bundt Cake

1 pkg Devil's Food Cake Mix (or Yellow Cake Mix)
1 c Sour Cream
1/4 c Butter
3 Eggs

1 c Chocolate Chips (optional)
8oz Cream Cheese
1/2 c Coconut
1/4 c Sugar
1 tsp Vanilla

Mix all cake ingredients together & spoon into Bundt Pan.
Mix filling ingredients together & spoon on top of Cake Batter.
Sprinkle top of cake with powder sugar. (optional)
Then bake at 350 for 50-55 min.

[Note: Do Not over bake]

{I got this recipe from Mom --She made this cake up by combining a couple different recipes togethers years ago. Whenever I bake this cake, I usually leave out the chocolate chip morsels.}

Rice Side Dish

  • 1 c Rice
  • 2 c Water
  • 3 Bouillon Cubes (Chicken or Beef)
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 4 T ButterPepper to tastefresh Parsley, chopped (optional)

Combine all ingredients in a 2 quart saucepan.
Bring to a boil, turn to low, cover & simmer 20 min.
When ready to serve Sprinkle chopped parsley on top.

[Or combine all ingredients & cook in rice cooker.]

{I got this recipe off the internet}

Herb Baked Chicken

  • 3 lbs Chicken Parts or bone in Breast Halves
  • 1/2 c fine dry Bread Crumbs
  • 1/2 c Parmesan Cheese
  • 2 tsp Parsley Flakes
  • 1 tsp Salt
  • 1/2 dried leaf Oregano, crumbled (or 1/2 tsp Oregano)
  • 1/2 tsp dried leaf Thyme, crumbled
  • 1/4 tsp Pepper
  • 1/4 c melted Butter
  • 1 T cold Butter, cut in small pieces

Remove skin from chicken.
Combine bread crumbs, Parmesan, parsley flakes, salt, oregano, thyme, & pepper.
Dip chicken in melted butter then coat with crumb mixture.
Arrange chicken in a single layer, not touching, in a greased shallow baking dish.
Dot with butter.
Bake at 350 for about 1 hour, til chicken is tender.
{I got this recipe off the internet - from Diana Rattray at www.southernfood.about.com}

Cream of Chicken Vegetable Soup

  • 1/4 c (1/2 stick) Margarine
  • 1/4 c all-purpose Flour
  • 1 can (12oz) Carnation Evaporated Milk
  • 1 pkg (16oz) Frozen Mixed Vegetables (prepared according to pkg ingredients)
  • 2 (abt. 8oz) boneless, skinless Chicken Breast halves, cooked & cubed
  • 1 can (14.5oz) light & fat free Chicken Broth (I used the broth from the chicken I cooked)
  • 1/4 tsp ground Black Pepper
  • Salt to taste (this isn't on the original recipe)

Melt margarine in medium saucepan over medium heat.
Stir in flour.
Gradually stir in evaporated milk.
Cook, stirring constantly, until mixture comes just to a boil.
Add vegetables, chicken, chicken broth & black pepper.
Heat through.

{I got this recipe from the label of a can of Nestle Carnation Evaporated Milk}

Chocolate Chip Cookies

  • 1/2 c Sugar
  • 1/3 c packed Brown Sugar
  • 1/2 c Butter, softened
  • 1/2 c Peanut Butter
  • 1/2 tsp Vanilla
  • 1 Egg
  • 1 c Flour
  • 1/2 c Oats (or 1/2 Nuts, Pecans or Walnuts)
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 pkg (6oz) Semi-Sweet Chocolate Chips
Beat sugars, margarine, peanut butter, vanilla, & egg in medium bowl with wooden spoon until creamy & well blended.
Mix in flour, oats, baking soda & salt.
Stir in chocolate chips.
Drop dough onto ungreased cookie sheet.
Bake at 350 for 10-12 min.
{I got this recipe from my Mom}

Sweet-and-Sour Shrimp

  • 1 (8oz) can Pineapple Chunks in juice
  • 1 tsp Cornstarch
  • 3 T Chili Sauce
  • 1 T low sodium Soy Sauce
  • 1/2 tsp Garlic Powder
  • 1 T Brown Sugar (optional)
  • Cooking Spray
  • 2 tsp Sesame or Vegetable Oil
  • 1 medium Green Pepper, coarsly chopped
  • 1/2 medium Onion, sliced
  • 3/4 lb peeled & deveined fresh Shrimp

Drain pineapples, Reserving juice; set aside pineapple chunks.
Combine juice, cornstarch, and next 4 ingredients; Set asided.
Coat a large nonstick skillet or Wok with cooking spray and add oil.
Place over med-high heat til hot.
Add green peppers & onion; Stir fry 2 to 3 minutes or til crisp-tender.
Add shrimp; Stir fry 2 to 3 minutes or til shrimp turns pink.
Stir cornstarch mixture & pineapple chunks into shrimp mixture.
Cook over medium heat, stirring constantly til mixture is thickened & bubbly.
Serve over Rice.
{I got this recipe from a Diabetic Cookbook --Original recipe does not include Brown Sugar}