Friday, July 21, 2017

Flashback Friday - No Oven Needed (Microwave) Recipes


Always tender and juicy...the only way my hubby wants his corn on the cob.
SO good!  Try're sure to like it. 

Warm chocolate Pudding is always comfort food for me.  Ready in minutes...
(I like to add a dollop of peanut butter) 

How about that?  Pie cooked in the microwave!  I think it's darn near the same as the 'real' thing! 

Saturday, July 15, 2017

Leader Enterprise - July 12, 2017 - Healthy Summertime Eating

I do hope you're having a great summer. It seems to fly by so quickly - maybe because we stay so busy? For many of us, one of the highlights of summer is the abundance of fresh fruits and vegetables.  

Color, color, color is the rule to live by. Health gurus encourage Americans to eat at least five or more servings of fruits and vegetables daily. The more reds, oranges, greens, blues, and yellows you see on the plate, the more health-promoting properties you are getting. 

Follow this palette of color to better health:

  • Reds: Deep reds or bright pinks found in strawberries and cherries add a powerful antioxidant called lycopene to your daily diet. Lycopene also is found in tomatoes, red and pink grapefruit, watermelon, and guava and may reduce the risk of selected cancers, including prostate cancer.
  • Greens: Spinach, kale, collards and broccoli have antioxidants that protect eyes and keep retinas strong. Cabbage, Brussels sprouts, cauliflower, and turnips may reduce the risk of cancerous tumors.
  • Blues/Purples: The pigment in plums, eggplant, and blueberries help defend against harmful carcinogens. Blueberries, in particular, are rich in vitamin C and high in fiber and potassium.
  • Oranges: Sweet potatoes, mangoes, carrots, and apricots contain beta carotene, an antioxidant that enhances the immune system. The orange group also is rich in vitamins C and E. Folate is a vitamin B that may help prevent some birth defects.
  • Yellows: Bright yellows contain many of the same 'perks' as the orange group. Pineapple is rich with vitamin C, manganese, and the natural enzyme bromelain, which aids digestion. Corn, pears, and squash are high in fiber.

This tasty combo is one of my favorite ways to get my vitamins (wink). 


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


4 medium peeled tomatoes
1 pre-baked pie crust, cooled
chopped onions to taste, optional
1 tsp. dried basil 
(or 8 - 10 fresh leaves, chopped)
3/4 c. mayonnaise
2 c. mozzarella cheese, shredded
1/4 c. parmesan cheese
3 garlic cloves, minced
1/2 - 1 tsp. Frank's hot sauce, optional
fresh ground pepper 

Thinly slice tomatoes then salt them. Place in a strainer or on a cooling rack (I put mine over my sink) to draw out moisture. Preheat oven to 350*. 

In large bowl, combine mayo, mozzarella, parmesan, minced garlic and hot sauce. Stir until well combined. Use paper towels to blot tomatoes to remove the excess moisture. Layer the tomatoes, onions and basil in the pie crust. Spoon the cheese mixture over the top. Top with fresh ground pepper before baking. Bake for about 40 minutes or until the topping is golden brown. 

I recommend placing the pie on a rimmed baking sheet in case the pie spills over.

“If you want to be happy, do not dwell in the past, do not worry about the future, focus on living fully in the present.” 
― Roy T. Bennett,

Friday, July 14, 2017

Flashback Friday - No Bake Summertime Sweets


Even though it's hot outside, you can still enjoy some scrumptious desserts!
You're welcome! *-*

Creamy - Dreamy - Use your favorite berry for this awesome dessert....

A classic for sure - and always a winner! 
Make them in minutes! 

So fun and easy. We love it! TWO ingredients! 

Granddaughter Kaity (10 yrs. old) recently made this when she visited us for a 
few days - simple, light and so refreshing.  Use your favorite flavor. 
Kaity made cherry.  MMM! 

Friday, July 7, 2017

Flashback Friday - No Oven Needed Chocolate-y Treats

Hope you enjoy these awesome chocolate snacks...

It only takes SIX simple ingredients to be enjoying this lovely crunchy snack.
Chocolate, cereal, peanut butter, and peanuts...what's not to love? 

Only FIVE ingredients - oh so good!  Add instant coffee or coconut to 'kick them up a notch'...

This smooth and creamy fudge is a real winner! Dark chocolate, coconut oil,
honey and tasty. 

These sweet little treats are HONEY sweetened...and have only SIX ingredients! 

Wednesday, July 5, 2017

Special Sugar Cookies {New Recipe}

My oh my!  These are VERY special cookies..and I'm very excited to share them with you!  

I'm so thankful my friend Delores COOK, from church, shared the recipe with me. (With last names like Cook and Baker, we quickly became friends!;) 

These are certainly the most unusual cookie I've ever made!

We love them as shortcake with berries too - MMMM! 

The batter is has 6 tsp. baking powder in bake them at 450*...for FIVE minutes!

And they simply melt in your mouth!

The buttermilk adds a really nice flavor too!

They are beautiful and so light.  You don't have to feel guilty eating a few of them because it's almost like eating AIR.  =) 

Do hope you'll try them.  


2 c. buttermilk
2 tsp. baking soda

2 c. oil
3 c. sugar 
(I use 2-1/2 c.)
4 eggs

6 c. flour
6 tsp. baking powder
1 tsp. salt
1 Tb. vanilla extract

Preheat oven to 450*. Prepare a cookie sheet with parchment paper (I use a silpat). 

In small bowl, place buttermilk and baking soda; allow to stand while mixing oil, sugar and eggs in large bowl. Add buttermilk mixture, beating until smooth. Add flour, baking powder, salt and vanilla, beating until well blended. 

Drop by tablespoonsful onto prepared cookie sheet; sprinkle with sugar if desired. (Don't be alarmed - dough will spread) Bake 5 - 6 minutes. (You'll be amazed how high they rise, so quickly). Remove to wire rack to cool. Allow cookie sheet to cool a couple of minutes before baking next batch. 

These freeze nicely too. 

Yield: about 5 dozen 

Linked to 
Meal Plan Monday

Print Friendly and PDF