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Greek Veggie Wrap

28 Jan

One whole tomato, diced and drained (quartered grape tomatoes work well, too)
One whole cucumber, peeled, sliced in half lengthwise, then quartered lengthwise, de-seeded, then chopped
12 black olives, sliced
1 red bell pepper, sliced, de-seeded, and diced
1/2 small red onion, diced
1 rib celery, diced
1 can artichoke hearts, drained and diced (optional)
3 tbsp olive oil
1 tbsp red wine vinegar (balsamic is also good)
1 tbsp oregano
1 tsp garlic powder
salt and pepper to taste

3 oz feta cheese, crumbled
lettuce of choice
Cucumber or ranch dressing

Mix all ingredients in a large bowl except feta, lettuce, and dressing.  Cover and chill for at least one hour before serving.  Wrap ingredients in a flour wrap, flour or corn tortilla**, flat bread, or pita bread.  Top with feta, lettuce and dressing (if desired).


Makes a bunch of servings.  It’s also great when tossed with shredded lettuce as a salad. It’s best when eaten within two days of making it.

**For gluten-free, use a corn tortilla.

Cheese Enchilada Chowder (Crock Pot)

25 Jan


1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen whole kernel corn
1/2 cup chopped onions
1/2 cup chopped bell peppers (red, yellow, or green)
1 jalapeno pepper, seeded, and finely chopped (or 1/4 cup nacho-style jalapeno slices)
1 (19 ounce) can green enchilada sauce (or one 10-oz can and 1 cup of chicken broth)
1 (10 3/4 ounce) can cream of chicken soup
2 cups milk
2 tbsp minced garlic
1 tbsp Worcestershire
salt and pepper to taste

1 can (15 oz) refried beans
1/4 cup water
1 can chunk chicken breast (or 1 cup cooked shredded chicken)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
sour cream
tortilla chips

– Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
– In a mixing bowl, add the enchilada sauce and cream soup, garlic, Worcestershire, salt and pepper; whisk together.
– Gradually whisk in the milk until mixture is smooth.
– Pour over vegetables in slow-cooker.
– Cover and cook on LOW heat for 6 hours (it can go longer with no harm).
– Add chicken.
– Stir water and refried beans together until smooth, add to the crock pot and stir thoroughly.
– Add cheese, and stir until melted and hot.
– Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

Jambalaya (Crock Pot)

25 Jan

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can (15 oz) beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shelled raw shrimp
3 cups cooked rice


– Cut chicken into 1 inch pieces.
– Put all ingredients (EXCEPT shrimp and rice) in crockpot.
– Cover; cook on low for 8 hours.
– Add shrimp the last 20 minutes of cooking.
– Stir in rice before serving.

I used two cans of chicken breast as we didn’t have any packaged chicken, and it turned out really well. I stirred a tablespoon of sour cream into my serving.

Makes about six generous servings.

World War II Chocolate Mayonnaise Cake

25 Jan

The name is derived from the time that eggs, butter and shortening were rationed. Hence the innovation of the mayo. This is from the “America’s Best Lost Recipes” cookbook.


2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup mayonnaise
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup water


4 tablespoons unsalted butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 cup confectioners’ sugar

1. FOR THE CAKE: Adjust oven rack to the middle position and heat oven to 350 degrees. Grease and flour a 9-inch square baking pan. Whisk flour, cocoa, baking powder, and baking soda in medium bowl.

2. Stir the mayonnaise, granulated sugar, and vanilla together in a large bowl until smooth. Add the water and stir until combined. Whisk in the flour mixture until incorporated. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, at least 45 minutes.

3. FOR THE FROSTING: Melt the butter in a small saucepan over medium-high heat. Stir in the brown sugar and bring to a boil. Boil until the mixture begins to thicken, about 2 minutes. Then, off the heat, carefully stir in the milk. Return to a boil, then remove from the heat to cool until just warm, about 30 minutes. Stir in the confectioners’ sugar and spread the icing evenly over the cake. The cake can be stored at room temperature for up to three days.

Here’s the finished product, I ended up having to bake it about 43 minutes before the center was set:

WWII Chocolate Mayonnaise Cake

Apple Pie

25 Jan

2 9″ pie doughs
2 tbsp flour
3 lg Granny Smith apples
4 lg McIntosh apples
1 tbsp lemon juice
1 tsp grated lemon zest
3/4 cup sugar, plus 1 tbsp
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/4 tsp salt
1 egg white, beaten lightly

1. Adjust oven rack to lowest position, place rimmed baking sheet on it and heat oven to 500 degrees. Transfer one rolled dough to a 9-inch pie plate, easing dough into pan corners by gently lifting the edge of the dough with one hand and gently pressing into the pan bottom with the other.

2. Peel, quarter, core, and slice apples into 1/4 inch slices. Toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, spices, and salt. Toss dry ingredients with apples. Turn fruit mixture and juices into pie shell and mound slightly in the center.

3. Fit the second piece of rolled dough over the filling. Trim, seal, and flute the edges. Cut 4 slits in the dough top. Brush with egg white and sprinkle with remaining tbsp of sugar.

4. Place the pie on the baking sheet in the oven and reduce the temperature to 425 degrees. Bake until top is golden, about 25 minutes. Rotate the pie front to back and reduce oven temperature to 375 degrees. Continue baking for 30 to 35 minutes. Transfer to a wire rack and cool for at least 4 hours.

left is apple, right is punkin 

Chocolate Coconut Snowballs

25 Jan

– 1/3 cup butter
– 3 ounces cream cheese, softened
– 3/4 cup sugar
– 1 egg yolk
– 2 teaspoons almond extract
– 2 teaspoons orange juice
– 1 1/4 cups flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 (14 ounces) package coconut, divided
– 1 (12 ounces) package semi-sweet chocolate chips

  1. In large bowl, cream butter, cream cheese and sugar.
  2. Add egg yolk, almond extract and orange juice, beat well.
  3. Combine flour, baking powder and salt and gradually add to creamed mixture.
  4. Stir in 3 CUPS of the coconut.
  5. Cover and chill for an hour.
  6. Preheat oven to 350 degrees.
  7. Stir chocolate chips into dough.
  8. Shape dough into 1″ balls and roll each in remaining coconut.
  9. Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.


Hershey Kiss Cookies

25 Jan

– 1 cup butter
– 1 cup creamy peanut butter
– 1 cup sugar
– 1 cup brown sugar
– 2 eggs
– 4 cups flour
– 2 teaspoons baking soda
– 1 teaspoon salt
– 2 teaspoons vanilla
– 1 cup sugar (for rolling dough balls into)
– 2 packages Hershey’s chocolate kisses

  1. Cream the first 5 ingredients until light and fluffy.
  2. Sift the dry ingredients and gradually add to wet ingredients until mixed well.
  3. Form into small balls (1.5 to 2 inches) and roll in sugar.
  4. Place on lightly greased cookie sheet and flatten slightly with fingers, not too thin, just a little.
  5. Bake at 350 degrees for 8-10 minutes.
  6. As soon as you remove cookies from oven, push a Hershey’s Kiss into the center of the cookie, and cool completely.


Magic Cookie Bars

25 Jan

– 1/2 cup margerine or butter
– 1 1/2 cup graham cracker crumbs
– 1 (14 oz.) can sweetened condensed milk
– 1 (6 oz.) package semi-sweet chocolate chips (mini chips work great)
– 1 1/3 cup flaked coconut
– 1 cup chopped nuts – the more finely chopped the better, I like to use half hazelnut and half walnut.

Preheat oven to 350 degrees (325 for a glass dish). In a 13X9 inch baking pan, melt margerine in oven. Sprinkle graham cracker crumbs over margerine. Mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with chocolate chips, then coconut, then nuts. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Allow to cool before cutting.

(Updated 12/26/10)

Killer Fudge

25 Jan

– 4 cups sugar
– 1/4 cup butter
– 12 oz can evaporated milk
– 4 cups semi-sweet chocolate chips (24-28 oz)
– 11.5 oz package milk chocolate chips
– 2 oz unsweetened baking chocolate (or 2 squares)
– 14 oz marshmallow creme
– 2 tsp vanilla extract
– 4 cups chopped nuts (optional)

Place sugar, butter and milk in a heavy sauce pan and bring to a boil under medium heat. Boil for 8 minutes, stirring frequently.

Place the chocolates, marshmallow, and vanilla in a large, heat-safe bowl or saucepan. Pour boiled mixture over remaining ingredients. Mix thoroughly. Pour mixture into buttered 8X10 or 9X11 or 11×13 pan, depending on how thick you want the fudge. Allow to cool before cutting.

This makes a huge batch of thick, soft fudge. Not the dry, crusty kind. We usually have it left over for months, and are sick of it by New Year’s.

Baked Potato Soup

25 Jan

– 4 lg baking potatoes
– 2/3 cup butter
– 2/3 cup flour**
– 1 1/2 quart milk
– Salt and Pepper
– 4 green onions
– 1 cup sour cream
– 2 cups crisp-cooked bacon, crumbled
– 5 oz. grated cheddar cheese

Heat oven to 350 degrees and baked the potatoes until tender (1-1.5 hours). Melt butter in a large soup pot. Slowly blend flour in with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in the salt and pepper (and don’t we love us some whisking by now!) and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder (this part is optional, I personally don’t do it). When milk mixture is very hot, whisk (whisking is our life, after all!) in the potato. Add green onion and (optional) potato peels. Whisk (whisk whisk whisk) well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.


I’m making a double batch of this stuff. It tends to go fast.

**For a gluten-free recipe, omit the flour.  Add 1/4 cup corn starch dissolved in 1/4 cup of milk to the mixture right after adding the sour cream to the pot, if you find the soup needs thickening (it may not need it).