Mandarin Orange Pecan Salad

I am not especially fond of green salads. 

I don't eat enough of them, unless I have this in front of me.

Then I can woof down a whole plateful, and more...

Easy, simple & delicious.

That's all that needs to be said...

MANDARIN ORANGE PECAN SALAD

Romaine lettuce

1 - 12 ozs. can mandarin oranges, drained

pecan halves, toasted in butter then coated with a little brown sugar

green onions, chopped

Dressing:

1 dash pepper

1/4 c. canola oil

2 Tb. sugar

2 Tb. apple cider vinegar

2 shakes tabasco sauce

1 Tb. fresh parsley

Blend together and toss over salad.

CHOW DOWN!

Linked to Weekend Potluck

Beloved Banana Chocolate Chip Bread

This recipe is definitely a beloved family favorite.

Both my daughter-in-loves make this often for their families.

A revised version of this recipe made it into my cookbook.  It has added peanut butter and peanuts.

It's something I've made for many years after writing the recipe into a 'make your own' cookbook. The page is very stained and torn out of the book.  The corner of the page has been taped back together...

Yet it's very treasured just the same.

Like family should be...loved and accepted as we are. 

This is what the dough looks like before baking.

And this is the beautiful bread after baking - MMM!

BANANA CHOCOLATE CHIP BREAD

2-1/2 c. flour

1 tsp. baking soda

3/4 tsp. salt

1-1/4 c. sugar (I use half Splenda) - it bakes faster

1/2 c. oil (I use half applesauce)

3 eggs  (I use 2 whole eggs and 2 egg whites)

1-1/2 c. mashed ripe bananas (about 3 large)

3 Tb. sour milk

1 c. semisweet chocolate chips

Preheat oven to 325. Generously grease 4 - 6"X3"X2" foil loaf pans. (Or use 2 medium & 1 small)  In medium bowl, stir flour, baking soda and salt; set aside.  In large mixer bowl, at medium speed, beat sugar, oil & eggs; add bananas, then milk; beat in flour mixture at low speed just until blended.  Stir in chocolate chips.  If using medium pans, begin checking after 35 minutes. I don't really have baking time written down, so just keep checking - with a toothpick stuck in the middle - to see if they're done. 

Cool 10 minutes before removing from pan to rack to cool.  Store overnight before serving. 

These loaves freeze nicely.

Or bake them as muffins - about 15 - 20 minutes...YUM!

Hints:  To make your own sour milk, add about 2-1/2 TB. milk to a bowl, stir in 1/2 tsp. vinegar; let stand about 5 minutes. (I use 1% milk).

I freeze my bananas whole, in the peel.  Just thaw and they pop right out of the peel.  This adds a lot of moisture to anything being baked.

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Linked to Miz Helen's Country Cottage

                 Ingredient Spotlight

Baked Waffles with Raspberry Cream Cheese

Oh my Ya'll! 

You're gonna love this tasty dish.....I found it in a Cooking with Paula Deen magazine and feel like I've 'struck gold' with this one!

(My friend Lois, took me to Chicago for my birthday a few years ago.  We saw Paula Deen Live and laughed ourselves absolutely silly.  I want to be just like Paula when I grow up! I love her sweet spirit and that she's always so 'common and every day'. Her recipes are mighty fine too.) 

I had to have TWO pieces of this for breakfast. It's so delicious! No way could I stop at one. *-*

I changed up the recipe a tad because I had raspberries on hand and had frozen waffles that needed to be eaten too, so this was the perfect dish for me to make.

Ya'll know I'm a big-time cream cheese hound!

My waffles were round and they worked fine, but I would suggest using square ones, just because they fill in the pan better.

I also used Splenda brown sugar blend and sugar free syrup.  No one would have ever guessed. 

I can't imagine it tasting a bit better than it did already!!

I love that it's an overnight dish so it's wonderful for brunch or lunch...any time of day!

It was simple to put together - no hassle.  Your older kids could even make this one.

I'm sure blueberries, or even apples, would work in this recipe.  Make it your family's favorite choice.

BAKED WAFFLES WITH RASPBERRY CREAM CHEESE

8 frozen buttermilk waffles

4 Tb. cream cheese, softened

1-1/2 c. sliced fresh raspberries (or strawberries)

(I cut the raspberries in half, but you wouldn't have to)

1-1/4 c. milk

6 lg. eggs

1/4 c. maple syrup (I used sugar free)

1/2 c. firmly packed brown sugar

(I used 1/4 c. Splenda brown sugar blend)

1/2 c. butter

Garnish: fresh raspberries

Preheat oven to 350. Arrange waffles in a single layer on a baking sheet.  Toast for 10 minutes or until lightly browned. Spray an 11" X 8" baking dish with non-stick cooking spray.  Line waffles in a single layer on the bottom of dish.  Spread cream cheese over waffles.  Top with raspberries. Arrange remaining waffles over raspberries. In a small bowl, whisk together milk, eggs, and maple syrup.  Pour mixture over waffles.  Cover and chill overnight.

Preheat oven to 375. In a small saucepan, whisk together brown sugar and butter over medium high heat until sugar dissolves and butter melts.  Pour over waffles.  Bake for 25 - 30 minutes or until set in the middle.  Remove from oven; let stand 10 minutes before serving.  Top with additional raspberries if desired.

(Using Splenda, I baked mine about 22 minutes - be sure to start checking early for doneness)

Linked to Everyday Sisters Sharing Sunday

              Made it on Monday

               Ingredient Spotlight

               Creative Thursday

              Mix it up Monday

            Breakfast Inspirations Monday

             Ingredient Spotlight - Berries

Gooseberry Patch Roundup - Favorite Fruit Weekend Potluck

Chicken Enchiladas

I've had this one in my files for some time...it's finally getting posted!


I prefer Mexican food over all other ethnic dishes. And this is definitely a favorite!

It's delicious and easy and we enjoy it often. Makes a great company dish also.

Sorry I can't post a picture of these delicious eats after they're cooked, and cheese is melted.

When I made these, I put them in the freezer for my daughter and family.

They are SO tasty and easy to put together. I love that they're moist too.

AND yes...they can be frozen ahead too! 

But they're not in Deb's freezer for long, because her whole family loves them and they get eaten quickly.

CHICKEN ENCHILADAS

(From The Better Baker)

1 Tb. butter

1 (4 ozs) can diced green chilies

1/2 tsp. garlic powder

1 (10 oz.) can cream of mushroom soup

1/2 c. sour cream

1-1/2 c. cooked cubed chicken

1 c. shredded cheddar cheese

6 - 12 flour tortillas

1/4 c. milk

Preheat oven to 350. Lightly grease 9" X 13" X 2" baking dish.  In saucepan over medium heat, melt butter and saute green chilies and garlic powder.  Add cream of mushroom soup and sour cream; mix well. Reserve half of the sauce; set aside. 

To remaining half of sauce, add chicken and 1/2 c. of cheese. Stir. Fill tortillas and roll up; place seam side down in baking dish.  In small bowl, mix the remaining sauce with milk. Spoon over tortillas and top with remaining cheese.  Bake 30 - 35 minutes or until cheese is bubbly.

Yield: 4 - 6 servings

When I don't have the chilies, I substitute salsa instead.  You can also use cream of chicken soup if you prefer it over mushroom.

Lemon/Blueberry Biscuits & Peach/Blueberry Crisp

I LOVE BLUEBERRIES!

And they're sooo good for you! They're loaded with vitamins and are high in fiber and low in fat. Recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.


When a friend served me this dish, warm from the oven, topped with ice cream, I knew I had to have the recipe. It's one among many delicious recipes in my cookbook "Recipes & Recollections from The Better Baker".

What a delightful combination the peaches are with the blueberries. Peaches are great for your skin too.

PEACH-BLUEBERRY CRISP

 3 - 4 peaches, about 1-1/2#, peeled and sliced into wedges
2 c. blueberries, cleaned
1 hp. TB. cornstarch
2 TB. lemon juice
1/3 c. sugar
2/3 c. all purpose flour
1/2 c. old-fashioned oats
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
3/4 c. light brown sugar
5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside. In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly. Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture. Bake 45 minutes or until golden brown. Serve warm with ice cream or whipped topping.

Yield: 6 - 7 servings



I began making this recipe many years ago. I found it in a Taste of Home magazine.

It's deliciously wonderful.  If you choose to make these sugar free/fat free...no one will guess. They are healthy nibbles of yumminess!

I think the marriage of lemon and blueberry is a perfect match....and that resulting thought is expressed beautifully in this biscuit.

Oh...another thing that I adore about this recipe is that you stir it by hand. No need to get out the mixer and dirty the beaters. 

It's easy to make and very tasty.

Mix the dry ingredients in a bowl, and add the blended wet ingredients, then stir.  I love using my curved spatula...or spoonula, as Rachel Ray calls it.

I enjoyed some warm biscuits and hot tea in the middle of the afternoon!  Such pampering!

LEMON BLUEBERRY BISCUITS

(From The Better Baker)

2 c. all purpose flour (I replaced 1/3 c. with whole wheat)

1/3 c. sugar (I used Splenda)

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 carton (8 ozs) lemon yogurt

(I only had vanilla, so I added a tsp. or lemon flavoring to yogurt)

1 egg, lightly beaten (or 2 egg whites)

1/4 c. butter or margarine, melted

(I've substituted liquid Butter Buds to make this totally fat free)

1 tsp. grated lemon peel

1 c. fresh or frozen blueberries

(I like a little more lemon 'zing', so I add a little more lemon flavoring even when I use lemon yogurt)

GLAZE:

1/2 c. powdered sugar

1 Tb. lemon juice

1/2 tsp. grated lemon peel

Preheat oven to 400. In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened.  Fold in blueberries. Drop by tablespoonsful onto a greased baking sheet.  Bake 15 - 18 minutes or until lightly browned. (Remember the Splenda 'rule'...it bakes faster). Combine glaze ingredients; drizzle over warm biscuits.

Yield: 1 dozen 

Simple Patriotic Foodie Designs

I wanted to share some ideas for adding fun and creativity to your holiday weekend!

My husband is retired from 20 years of military service, and our home is decorated in red, white & blue....all over the place.  Here's just a peek..

I have been given many nice things also. 

I love dressing up food for patriotic holidays too. (It's just a 'given' for this 'Better' Baker I guess!)

This is a simple idea I did a couple of years ago.

I baked a cake mix in a 9" X 13" pan, placed it on a cutting board and after frosting, I used small jelly belly jelly beans to make a flag.  A long pretzel rod makes for a good flagpole.  I used gel in a tube to make the USA.

Give it a try.....or a salute! 

(Hubby and I both get 'decked out' for these special holidays too, and when I've gone into church with my r,w & b scarf, earrings and purse, one of the dear older ladies salutes me. How fun!)

I've also baked a brownie mix in a cookie sheet or a pizza pan - it takes about 13 - 15 minutes to bake.  I topped it with a cream cheese/whipped topping mixture, then decorated with berries.  You can either make the star outline with blueberries or strawberries.  I added some glaze to the berries for one of these fun presentations.

Star Spangled Brownies 

ENJOY A FABULOUS WEEKEND OF FUN, FOOD, FELLOWSHIP AND FREEDOM!

Linked to Ingredient Spotlight - Strawberries

Weekend Potluck

Lemon Curd Bars

Three in One Recipe Day!

Three versions of a lemon bar - take your pick!

I had never tried lemon curd before now, but will definitely try it again!

A friend gave me a jar of it and so I used this easy recipe that I found at allrecipes.com for Lemon Curd Bars.

It was wonderful!! 

The lemon curd is tangy but not as much as I thought it might be...it made some awesome and tasty bars.  Good enough to share!

This recipe was quick and easy to make.

I easily mixed 4 simple ingredients - patted 2/3 of it in the bottom of the pan - covered it with the lemon curd, then added coconut and toasted almonds to the remaining crumbles, sprinkled it over the top and baked.

Soo....if you don't have lemon curd, but are hungry for some lemon bars, check out my dear friend Angie's recipe - at A'lil Country Sugar for Best Lemon Bars in the World, using everyday ingredients from your kitchen. I've made them too and they were truly OUT OF THIS WORLD!

This is my picture of them...I ran out of powdered sugar =(

LEMON CURD BARS

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 tsp. baking soda
1 (10 ozs) jar lemon curd
2/3 c. flaked coconut
1/2 c. toasted and chopped almonds

Preheat oven to 375. In large mixing bowl, cream the butter. Add flour, sugar and baking soda.  Mix until the mixture forms coarse crumbs. Pat 2/3 of mixture into the bottom of a 9" X 13" baking pan (ungreased). Bake for 10 minutes.  Remove and let cool slightly. 

Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture, add the coconut and almonds.  sprinkle over the top of the lemon curd.

Lower temp to 350. Bake bars for 25 minutes or until lightly browned.

Enjoy every yummy bite!

I'm guessing if you want a different flavor, you could use any favorite jam instead of the lemon curd.  The crust is buttery and so delicious. 


                                     @@@@@@@@@@@@@@@@

After I had this post typed up, I saw my sweet friend Betsy's recipe for Three Layer Lemon Bars at My Five Men .  This recipe has been a 'hit' (in the top #3!) at some linky parties so be sure you check it out also.  YUM-OO!!!!

Linked to Full Plate Thursday
Wonka Wednesday

Quick 'n' Easy Peanut Butter Chocolate Candy Pie

I saw this recipe on a calendar by Taste of Home and knew I would have to try it.

5 SIMPLE INGREDIENTS!!!!

(How could you possibly go wrong?)

Not long ago, my husband's siblings got together.  Hubby is the 5th of 10 children - 2 passed at a young age, and both parents were deceased before the age of 50. This group is close knit and they appreciate each other and the gift of life itself.

These local siblings love to get together a few times a year.  It's always a great night of fun, hilarious laughter, game-playing (Outburst!!), reminiscing and of course food.  (We ARE Baker's after all!)

I had had a busy day that day, and so I needed to make something quick to take along. (Beside my yummy egg salad sandwiches).

I had leftover peanut butter cups from cookies I'd made for a bake sale, so this was a great way to get them out of the pantry, and not (have) to eat them all myself!

This pie whips up in just a few minutes and only has to chill 15 minutes before cutting.

I know this is going to be a go-to dessert for me whenever I'm in a rush.

And everyone loved it.

I changed this up a little by doubling the pudding amounts, because I wanted a thick(er) pie.

PEANUT BUTTER CHOCOLATE PIE 

1 pkg. (6 ozs) mini peanut butter cups
1 cup cold milk
1 4-serving size instant chocolate pudding mix (I used sugar free...
(I know....there's candy in this pie, but it still cut back on the sugar...and you could use sugar free candy if you wanted - Reese's now makes sugar free peanut butter cups) 
1 8 ozs. tub frozen whipped topping, thawed
1 chocolate crumb crust (8")

Cut four peanut butter cups in half; coarsely chop remaining cups and set aside.  In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set.  Fold in whipped topping.

Fold in chopped peanut butter cups.  Spoon into crust.  Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before cutting.

Yield: 8 servings.

THIS IS WHAT I DID: I mixed 2 sm. pkgs. of pudding with 2 cups of milk; folded in whipped topping. Before adding candies, I took out 1 cup of pudding (for later) then poured the candy-laden pudding into the crust.

Something to remember...sugar free pudding has a softer set

Linked to Melt in Your Mouth Monday
                    Sweets for a Saturday

Slow Cooker Chicken Mess

I was excited to find this (another!) delicious recipe from Lark's Country Heart.  She posts recipes weekly at a Lincoln County Central website.  See the recipe here.

This dish is easy and wonderful. As Lark says, this is what she would call a 'pantry meal' as you should have what you need in the pantry to make it - besides the chicken.

I love easy meals like this one!

And as you already know, I love cream cheese too.  For me, this is a fantastic combination of flavors.



This dish reminds me of poppyseed chicken, so I added the almonds on top.  I also served it over chicken flavored rice, just because I had a box that needed to be eaten. 

It was wonderful!

SLOW COOKER CHICKEN MESS

4 skinless, boneless chicken breasts, cut into bite-sized pieces

1 (8 ozs) sour cream

1 (10.5 ozs) can of cream of chicken soup

1/2 c. milk or water

1/4 c. finely diced onion

1 c. sliced fresh mushrooms (I used canned)

2 Tb. margarine

1 (8 ozs) cream cheese, cut into small cubes

salt & pepper to taste

4 c. cooked rice

Saute onions and mushrooms in butter until tender. Place chicken, sour cream, soup, milk and seasonings into slow cooker. Add sauteed veggies.  Stir until well coated. 

Cook on high for 4 hrs. or low for 6 hrs.

When there's 45 minutes of cooking time remaining, stir in cream cheese cubes.

To serve place cooked rice on plate and top with chicken mixture, then sprinkle with nuts if desired.

Linked to Whatcha Crockin' Wednesday

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*Note: you can use cooked noodles in place of rice if desired.

Linked to Whatcha Crockin' Wednesday

Kansas Cucumber Salad

credit: La Grande's Farmer's Market

Tis the season for fresh veggies...

and this is my favorite thing to do with cucumbers.

We found them recently on sale for 50 cents each - and they were large ones!

Hope you enjoy this quick and easy salad.  We eat it up quickly.  I also love serving it on top of fresh chopped tomatoes. The sauce goes great with that combination.

I've been making this recipe for many years, and think I found it in a Taste of Home magazine.  

Enjoy every crunchy bite!

KANSAS CUCUMBER SALAD

1 c. (lite) mayonnaise or Miracle Whip

1/4 c. sugar (I use Splenda)

1/4 c. vinegar

1/2 tsp. dill weed, optional

1/2 tsp. salt, optional

4 medium cucumbers, peeled and thinly sliced (4 - 5 cups)

3 green onions, sliced

In a bowl, combine mayonnaise, sugar, vinegar, dill and salt.  Add cukes and onions; toss. Cover and refrigerate for at least 1 hour before serving. 

Yield: 6 - 8 servings

For variety - use half mayonnaise and half sour cream.

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Linked to Melt in Your Mouth Monday

Everyday Sisters Sharing Sunday

Gooseberry Patch Roundup

Gooseberry Patch Roundup - Picnics & Potlucks

GBP Roundup - Farmers Market Favs

Weekend Potluck

Microwave Chocolate Pudding

As the saying goes..There's nothing better than a good friend except a good friend with chocolate.

I do hope you'll give this recipe a whisk and a 'zap'.

It's so easy and quick. 

It's comfort food for me!

I LOVE eating it warm....as the saying goes....RIGHT FROM THE OVEN!

(mixing milk into sugar/cocoa mixture pre-microwaving)

This recipe is simple enough for older children to make.

You can flavor it up any way you want....add chocolate or vanilla chips and stir until melted.  How about some peanut butter chips? 

(But trust me - it's great just the way it is)

It's so nice to be able to make it quickly when I get hungry for something satisfying.

I added peanut butter after it was cooked...you know, protein is good too. 

And besides....I made it with splenda instead of sugar. (That means I can eat MORE right?) *-*

I have to be honest and tell you that I divided this 4-serving delight into two servings and we ate it up in one sitting.  We'd only had a light supper, and then we had dessert...and lots of it!

Sometimes you just have to live a little, ya know?

This is how I choose to live....and chocolate always hits the spot.

MICROWAVE CHOCOLATE PUDDING

1/2 c. sugar

1/4 c. baking cocoa

3 Tb. cornstarch

1/4 tsp. salt

2 c. milk

1 tsp. vanilla extract

In 1-qt. microwave-safe bowl, combine sugar, cocoa, cornstarch and salt. Whisk in the milk until smooth; microwave on high, uncovered, for 2 minutes. Stir, then microwave 3 - 4 minutes, stirring after each minute, until it thickens. Add vanilla; pour into individual serving dishes; cool, cover and refrigerate.  Garnish with whipped topping if desired. 

Yield: 4 servings

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Linked to
Sweets for a Saturday
Ingredient Spotlight
Ingredient Spotlight - Baking Cocoa
Weekend Potluck

Sensational Almond Strawberry Pie

I LOVE strawberries and am SO glad their 'season' has arrived.

I am elated that I found this wonderful recipe at Cooking with K -

Kay shares a lot of her mama's (granny) recipes!  I love it when these kinds of 'treasures' are passed down to family.  Please take time to check out her blog.

This pie is easy, delicious and a real winner in my book!

The sauce for the strawberries is easy enough and has almond extract added, which makes it oh-so yummy!

And because you used boxed jello and pudding, I was able to use sugar free and made this awesome dessert guilt-free as well!

The Buttery Shortbread Crust is awesome too.  Such a nice change from regular pie crust. And it melts in your mouth.

EASY ALMOND STRAWBERRY PIE 

1 (3 oz.) pkg. strawberry Jello

1 pkg. vanilla flavored cook and serve pudding, (not instant), 4 servings

1 1/4 cup water

1 1/2 pt. strawberries, hulled and sliced

1 teaspoon almond extract

2 cups whipped cream

Click on this link for the crust recipe - very simple 3-ingredient crust that you pat into the pan.  Easy Homemade Buttery Shortbread Crust

Combine Jello and pudding mix in a medium saucepan. Stir in water, cook and stir over high heat until mixture comes to a boil. Remove from heat and set aside to cool to room temperature. Add almond extract and stir in sliced strawberries and pour into the pie shell. Chill until set, about 2-3 hours. Top the pie with whipped cream. Sprinkle sliced almonds over the whip cream if you like.

Now go wipe the drool off your chin and make this delicious dessert for dinner tonight!  :-}

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Linked to Totally Tasty Tuesday

                    Made it on Monday

            Sweets for a Saturday

            Ingredient Spotlight - Strawberries

             Foodie Friends Friday
      Weekend Potluck