OUR FAVORITE BROCCOLI SALAD

1/2 cup Miracle Whip

1/2 cup sugar

2 tbsp white vinegar

12 cups broccoli florets

1 small red onion, finely chopped

1/2 cup raisins
1/4 cup sunflower kernels

5 slices bacon, cooked, crumbled

Mix Miracle Whip, sugar and vinegar.  Combine broccoli, onions, raisins and sunflower kernels in a large bowl.  Add dressing mixture; toss to coat.

Refrigerate several hours (max. 24 hours).  Sprinkle with bacon before serving.

I love to improvise with this salad.  It also tastes great with mushrooms, cheddar cheese or mandarin orange slices mixed in!

EASY CANNELLONI

I've been craving pasta for days and this is the recipe that keeps popping into my head.  It might have to be a Weight Watchers splurge soon.

Preheat oven to 350ºF

12 oven-ready cannelloni

2 cups spaghetti sauce

2 cups water
1/2 lb. lean ground beef
1 small onion, finely chopped
1 clove garlic, minced
1 egg, beaten
1/4 cup dry Italian bread crumbs
2 tbsp Parmesan cheese

1/4 tsp dried oregano leaves

salt and pepper

1 cup mozzarella cheese, grated

Combine sauce and water; set aside.  In skillet, brown beef with onion and garlic.  Remove from heat.  Add egg, bread crumbs, Parmesan cheese and oregano.  Season to taste with salt and pepper.  Stir in 1/2 cup of sauce mixture.  Fill cannelloni with meat mixture.  Spread 1 cup of sauce mixture in 8" square baking dish.  Place stuffed cannelloni in single layer on sauce, spacing evenly.  Cover with remaining sauce.  Cover dish with foil and cook immediately.  Bake 60 to 70 minutes or until cannelloni are done.  Top with grated cheese.  Let stand, covered, 5 minutes before serving.

MEXICAN LASAGNA

If you love Mexican food, you have to try this recipe!

Preheat oven to 350ºF

2 cups onion, chopped

2 cloves garlic, minced
1-1/2 cups green peppers, chopped
1 (28 oz) can tomatoes, undrained, cut up
1 cup salsa

2 tsp ground cumin

1 (19 oz) can black beans, drained and rinsed

1 (19 oz) can red kidney beans, drained and rinsed
9 flour tortillas

1-1/2 cups cheddar cheese, shredded

1/3 cup green onions, chopped
sour cream

Spray large saucepan with non-stick spray. Add onions, garlic and green pepper.  Cook and stir over medium heat until vegetables are softened, about 5 minutes.  Add tomatoes, salsa and cumin.  Bring to a boil.  Reduce heat to low and simmer, uncovered, for 10 minutes.  Stir in black beans and kidney beans.  Remove from heat. 

Spray a 9" x 13" baking dish with non-stick spray.  Spread 1/3 cup of bean mixture over bottom.  Cover with 3 tortillas (overlapping as needed), and 1/3 of cheese.  Repeat the step two more times. 

Cover and bake for 35 minutes.  Let cool for 10 minutes before serving.  Garnish with green onions.  Serve with a dollop of sour cream on top.

PEANUT BUTTER MARSHMALLOW SQUARES

1/2 cup butter

1 package butterscotch chips

1 cup peanut butter

1 cup flaked unsweetened coconut

3 1/2 cups miniature colored marshmallows

In the lower part of a double boiler, add water halfway to the top and bring to a boil.  Reduce heat to simmer.  In the top of the double boiler, heat butter, butterscotch chips, and peanut butter until melted.  Remove from heat.  Stir in coconut and marshmallows.

Pour mixture in buttered 9" x 9" pan.  Refrigerate and cut into squares.  Store in the refrigerator.

CRUNCHY SESAME SLAW

1 pkg Oriental flavored dry ramen noodle soup mix

3/4 cup Miracle Whip

1/4 cup vinegar

2 tbsp sugar

3 cups savoy cabbage, shredded

1 cup red cabbage, shredded

1 cup carrots, shredded

1/2 cup green onions, sliced

1/4 cup sesame seeds, toasted

Mix soup seasoning, dressing, vinegar and sugar in large bowl.  Add vegetables.  Mix lightly.  cover and chill for two hours.

Add crumbles dry ramen noodles just before serving; sprinkle with sesame seeds.

HASSELBACK POTATOES

These potatoes taste as good as they look.  This Swedish version of the baked potato is a dream!

Preheat oven to 425ºF

6-8 large russet potatoes
Olive oil
Salt & pepper

Scrub potatoes very well, ensuring the exterior skin is clean and free of debris.  With a sharp knife, cut small, thin slices from the top of the potato until just below the middle of the potato.

Carefully press each potato open slightly, then drizzle 1 tablespoon of olive oil inside each potato.  Transfer to a baking dish.  Sprinkle lightly with salt and pepper.

Bake potatoes for 60 to 70 minutes, or until exterior of the potato is crispy.

I baste the potatoes with the oil run-off two to three times while they are cooking so they are extra crispy.  My kids like peel them apart and eat them like french fries!

BANANA DROP COOKIES

This is one of my mom's recipes.  A favorite of mine as a child.  I still love these cookies.  So much so, that I won't make them unless I'm prepared to eat the entire basketful!

Preheat oven to 375ºF

2 ripe, medium bananas, mashed

1 cup butter, softened

1 cup sugar

1/2 cup brown sugar, packed

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup peanut butter chips

1 cup walnuts, chopped

Cream butter and sugars.  Beat in bananas, eggs, and vanilla.  In a separate bowl, combine flour, baking soda, cinnamon, and salt.  Gradually beat flour mixture into banana mixture.  Fold in chips and nuts.  Drop dough by the tablespoonfuls onto greased baking sheet.

Bake for 12 minutes, or until golden brown.  Cool completely on wire racks.  Store in an airtight container with wax paper or parchment between the layers of cookies (or cookies will stick to each other).

DIJON-LEMON ROASTED POTATOES

Preheat oven to 425ºF

1 tsp olive oil

2 tbsp Dijon mustard

1/4 tsp fresh thyme

1/2 tsp salt

1/4 tsp black pepper

3/4 tsp paprika

Juice of 1/2 lemon

1-1/2 pounds uncooked new potatoes, quartered

Coat a 9" x 13" baking dish with cooking spray.

Whisk together oil, mustard, lemon juice, paprika, thyme, salt and pepper in a large bowl. Add potatoes and stir until they are coated.

Transfer potatoes to the baking dish and roast 30 minutes. Stir and roast another 15 minutes.

LEMON-ROSEMARY ROAST CHICKEN

Preheat oven to 375ºF

1 roaster chicken
2 cloves garlic
1 lemon
1/4 onion
2 sprigs fresh rosemary
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper

Using side of chef's knife, smash garlic. Rub inside of chicken cavity with garlic; put garlic in cavity.

Halve lemon; squeeze out juice and set aside. Put lemon halves, onion and one rosemary sprig into cavity. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan.

In small bowl, stir together reserved lemon juice, oil, rosemary, salt and pepper; pour over chicken. Pour 3/4 cup water into pan. Roast in 375°F oven, basting occasionally and adding 3/4 cup water halfway through, until meat thermometer inserted in thigh registers 185°F, 1-3/4 to 2 hours. Discard contents of cavity; tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.

DAINTIES

This recipe comes from my mother-in-law, Pat, who shares my love of all things sweet and delicious!

Crust

1/2 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 cups graham wafer crumbs
1/2 cup walnuts or coconut

Icing

2/3 cup brown sugar
2 tbsp butter
2 tbsp milk
1/2 cup icing sugar

In a small saucepan, bring butter, brown sugar, egg, and vanilla to a boil.  Boil for one minute.  Remove from heat and add wafer crumbs and walnuts/coconut.  Pat firmly into pan.

For the icing, combine brown sugar, butter and milk in a small saucepan.  Bring to a boil.  Remove from heat and add icing sugar.  Whip until smooth (quickly as icing starts to set when it cools) and spread on cooled crust.

RIDICULOUSLY SIMPLE BANANA BREAD

This is the best banana bread and it is so easy to make.  For a lower fat version try substituting 1/2 cup of applesauce for the oil.

Preheat oven to 350ºF.

2 eggs

1/2 cup oil

1 cup white sugar

2 ripe bananas, mashed

1-1/4 cups flour

1 tsp baking soda

1/4 cup nuts (optional)

Whisk together eggs, oil, sugar, and bananas.  In a separate bowl, mix flour and baking soda.  Pour wet ingredients into dry.  Mix well and pour into greased loaf pan.

Bake for 1 hour.

SUGAR & CINNAMON PECANS

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MEXICAN POPCORN

This is one of Jay's favorite treats.  He likes to make a big bowl for the "kids."

10 cups popped popcorn
1 small bag shoestring potato chips
1 cup cheddar cheese, shredded
1/4 cup butter, melted
1 tsp lemon pepper
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/8 tsp cayenne pepper

Mix together popcorn, shoestring potato chips, and cheese.  Add the spices to the melted butter and mix together.  Pour over popcorn mixture and mix until popcorn is well coated.

CHICKEN ENCHILADAS

These are a little time consuming but well worth the effort. 

Preheat oven to 350ºF.

2 cups cooked chicken, diced
1/2 cup onion, finely chopped
1 cup mozzarella, grated
3 tbsp grated Parmesan cheese
1 tsp each salt, pepper & ground cumin
1 tbsp Worcestershire sauce
1 clove garlic, minced
1 hot red chili pepper, minced
2 tbsp fresh cilantro, chopped
10 - 8" flour tortillas
1-1/2 cups salsa
1 cup mozzarella, grated

In a bowl, stir together the first 11 ingredients.  Divide mixture among tortillas, placing near the edge of each tortilla.

Roll tortillas to enclose filling.  Spread 1/2 a cup of salsa in bottom of baking pan.  Arrange tortillas side by side over salsa.  Top with remaining salsa.

Sprinkle cheese over tortillas.  Bake 20 minutes.  Brown under broiler for 2 minutes. 

Serve with sour cream and guacamole.

MAKE AHEAD FRENCH TOAST

There are no words to describe how delicious this is! I stumbled across this recipe about 5 years ago and it has been a weekend favorite ever since.

5 eggs, lightly beaten
1-1/2 cups milk
1 cup half and half cream
1 tsp vanilla extract
1 loaf French bread, cut into 1" cubes

Topping

1/2 cup butter, melted

1 cup light brown sugar

2 tbsp maple syrup

1 cup pecans, chopped

Whisk together eggs, milk, cream, and vanilla. Dip bread cubes into egg mixture and place in lightly greased 9" x 13" baking dish. Refrigerate overnight.

The next morning, preheat oven to 350ºF.

In a small bowl, combine butter, sugar, maple syrup, and pecans. Spoon mixture over bread cubes.

Bake until golden brown, about 40 minutes. Let stand for 5 minutes before serving.

MOROCCAN CHICKPEA SALAD

Made this for dinner tonight!! So yummy. Thanks to Jordan B. for sharing this with me. It's a new family fave!

1 stalk celery, diced

1 green pepper, diced

1 medium tomato, diced

1 medium onion or 6 green onions, diced

1 can chickpeas, drained and rinsed

1/2 cup feta, diced

Dressing

2 tbsp olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
1 tbsp fresh parsley
1 tsp fresh mint
1 tbsp & 1 tsp of dried groun cumin
salt & pepper to taste

Toss diced vegetables and chickpeas. Stir dressing ingredients together and pour over veggies. Toss.

Delicious!

NO CREAM CREAM OF BROCCOLI SOUP

This low calorie, low fat version of a family favorite is the perfect soup on a cold winter day! I find that it can get quite thick though, so you may want to add a little bit more milk.

1-1/4 cups carrots, chopped

3/4 cups onions, chopped

1/2 cup celery, chopped

3 tbsp oil

2 cans low sodium chicken broth

2 cups water

4-1/2 cups broccoli, chopped

1/2 cup instant white rice, uncooked

2 cups milk

1/4 cup Parmesan cheese

Saute carrots, onions, and celery in hot oil in large saucepan for 3 minutes. Add broth and water, stir. Bring to a boil.

Stir in broccoli and rice. Reduce heat and simmer for 10 to 15 minutes or until vegetables are tender, stirring frequently.

Add soup, in batches, to blender or food processor. Blend until pureed. Return soup puree to saucepan. Add milk and cheese. Cook until heated through, stirring occasionally.

LAZY LASAGNE

Can we talk? Does anyone else feel like a limp dishrag at the end of their work day? Some days I can barely drag myself home, and when I finally do, I'm greeted with a chorus of, "What's for dinner?" Geez, guys. My day was great! Thanks for asking.

For those days, when the prospect of putting a full meal on the table seems completely overwhelming, I rely on simple, go-to recipes like the Lazy Lasagne below. It tastes great and it only takes about 40 minutes from start to finish.

1 lb lean ground beef

2 green peppers, chopped

3 cloves of garlic, minced

1 jar (700 ml) pasta sauce

1-2/3 cups water

1/4 cup Italian dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup shredded mozzarella

Brown meat in a large saucepan. Add peppers, pasta sauce, water and dressing; bring to a boil. Stir in noodles and cover.

Cook on medium-low heat 10 to 15 minutes, or until noodles are tender; stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand for 5 minutes, or until cheese is melted.

MARTHA, MARTHA, MARTHA

Everyone is always calling me Martha, and do you want to know a secret? I really hate it!! I mean, oh sure, we do have a few things in common - we're both seriously OCD, we both love all things fabulous and domestic, we can both turn everyday household items into unique gifts, and we could probably both knit ourselves a house if we had too - but I'm hoping this is where the similarities end. I've always found Martha to be a pretentious, know-it-all, who relies on her staff of hundreds for "good things." Ok, maybe I'm a little jealous that she has an entire floor of her country home dedicated to crafting and creating, and that she even looked good in prison stripes, but secretly, or not so secretly, I want to punch her in the mouth.

Keeping this in mind, you will see that the recipes I will be including in this blog are as un-Martha as you can get. They will not call for impossible to find ingredients like, kinome, laver, durian, or quetsch. I'm pretty sure if you follow closely, you will find at a least a dozen recipes over the course of this blog that call for mushroom soup. (Did I just hear Martha hit the floor?)

So next time you call me Martha, please, please remember that I'm just like you!! I put my handmade, hand embroidered apron on, one string at a time.

CHOCOLATE CHIP CAKE

So, am I sucker for punushment or what? I mean, who starts a recipe blog when they are about the embark on the "Biggest Loser?" Me. That's who. So here is the first of many recipes to come.

This cake is the bomb (yeah, I said bomb). My favorite cake to this day. I could smell this cake cooking as soon as I hit our doorstep after school.

Preheat oven to 325ºF.

6 tsp butter
1 cup white sugar
2 eggs
1 cup sour cream
1-1/3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 cup chocolate chips

Cream together butter, sugar, and eggs until fluffy. Fold in sour cream.

In a seperate bowl, mix together flour, baking soda, and cinnamon. Combine sour cream mixture with dry ingredients.

Pour into a loaf pan. Sprinkle a few chocolate chip and a pinch of white sugar on top.

Bake for 1 hour.

COOKBOOK - VOLUME 2

I've been longing to create another cookbook since the success of my first volume. Seven years to be exact. I love the idea of having all of my recipes in one place and being able to share them with the ones that I love. So, a day or so ago, I began the laborious task of compiling a new cookbook in Publisher. After a page or two, it hit me. This isn't 2003 any more! Why on earth am I creating a cookbook when I can create a blog? So here it is folks. My recipes aren't fancy, but they are tried and true, and have been bringing my family pleasure for years. I hope that you and your family enjoy each and every recipe as much as we do!