Excessive Summer Produce

Well, it’s that time of the year again, when our garden’s are over-producing and everything needs to be canned or frozen all at once. I have just in the last 3 days made spaghetti sauce and salsa. Nothing like home-made sauces and salsa’s all year round. It’s taken me a long time to find a recipe that I love and could tweak it to make it my own. Just dump it in a pan and heat up while the noodles are cooking. Everything is already added, even the meat. This was just the first batch. I made 15 quarts. Enough for us until next year.  And it’s delicious too.


The next project was salsa. I wasn’t going to make any this year, but from some urging of family members, I decided to make two batches. One hot, one mild. Mind you, this is a new recipe, so I’m not sure how it’s going to taste. Of course, while it’s cooking it sure smells good. My old recipe was great, but except for the amount of tomatoes and lemon juice or vinegar that you had to add, I added what I wanted. There was no set amounts listed. So I could get anything for mild to “extra burn your throat” hot. And with the concerns over botulism and everything, I just decided to take on a new recipe and do it right.

So family, I hope you like this as much as you did my old recipe.

012My last project was taking care of the massive amounts of cabbage in the garden. As I was looking over them, I couldn’t believe the size of them. They are humongous. So of course, we froze the majority and give the rest away. But I wanted to make something for supper with a half of head of cabbage in my refrigerator. I did some searching and decided on a few recipes that I would like to try. I gave my husband the ingredients of each and let him decide what we were having for supper. This is the Cheesy Ritz Cabbage Casserole that I made. Of course with all the recipes that I find, I make changes and add something that I think will make it even better.

The recipe:

1 small cabbage, coarsely chopped (used my food processor)

1 medium onion, chopped

1/4 c. butter

salt and pepper to taste

1/2 cup mayo

1 can cream of chicken or mushroom soup

another 1/4 c. butter for later

crushed cooked crunchy bacon (optional) my addition

1 c. shredded sharp cheddar cheese (I also used a can of cheddar soup, diluted with a little milk)

1/2 to 1 stack of finely crushed Ritz crackers

Preheat the oven to 350 degrees. Place cabbage in a casserole dish and sprinkle cut up onions on top. Melt 1/2 c. butter and pour over the cabbage. Salt and Pepper to taste.

Then in a bowl, I mixed the cream soup, crushed bacon and mayo together. I spread that over the top of the cabbage. It almost looks like mashed potatoes.

My next step was to mix 1/2 stick melted butter, mixed with grated cheese, cheddar cheese soup, and then I added the crushed crackers. I added that to the top of the cabbage already layered.


Then bake in a 450 degrees oven for 45 minutes or until brown and bubbly.


All I can say, is “WOW“. It was delicious and filling. The extra bacon and cheese that I added only added to the wonderful flavor. So here is one recipe that I would definitely make again.

Bon Appetit!!!

Another Spinach Smoothie Review


Today, I have the day off and again have decided to do some baking and am going to try some new recipes for supper. But in the meantime I am hungry so I decided to make another smoothie since I have all these fruits and vegetables in the refrigerator.

Here goes —-

2 ripe bananas
1 apple peeled and chopped
2 c. chopped Kale or Spinach
1/2 c. orange juice
1/2 c. cold water
12 ice cubes
1 TBSP. Flaxseed

Put in blender and mix up. The taste is pretty good. Natural sweeteners with the fruit, but if you think that you would need more sugar I’m sure you could add some. I chose not to and go with the natural sugars. You can taste the fruity taste of bananas and the apple. As I have said before I don’t care for Spinach, but you can’t taste it and yet it’s still good for you. Getting 2 1/2 fruit servings and 1 vegetable serving. I would give it a 3 out of 4 rating.

Next project, is homemade doughnuts, which were my mother-in-law’s. Delicious….. Then for supper I’m going to try for the first time Crab Rangoon and egg rolls. I’ve eaten them, but have never tried making them. I’ll post pictures when done.

Thanks, for your continued reading….

Have a good day.

Banana/Orange/Pineapple Smoothie


I decided this morning I wanted a fruit smoothie. What’s in the refrigerator. Extra pineapple, orange juice, have some bananas. Ok, I decided to use those to make a smoothie. Pretty good.

Banana/Orange Smoothie

1 banana
1 c. orange juice
6-8 ice cubes
1 c. pineapple chunks
1/2 c. vanilla yogurt
Blend and eat.

This was delicious. A fruity, tasty drink. I wasn’t sure on the vanilla yogurt, but it is very good. You can add what you want.

Green Tropics Smoothie


Are you one of those people who make New Year’s resolutions, only to fail. Me too. But I did decide that I should try eating more fruits and vegetables. I did some research on smoothies because I have made them with fruits, but never vegetables. I was amazed at some of the items that you could use for smoothies. Here is the first one that I’ve tried. I was hesitant on how it would taste, but after that initial sip, I really enjoyed it. I got my fruits and vegetables all in one drink. If you want to add a little sugar, you can but I didn’t because I got the natural flavor’s of banana and pineapple and it’s good. So here is the recipe to share.


2 cups Spinach
1 Mango
1 Banana
1 cup Pineapple Chunks
1 cup water

Put all of these in a blender and mix up.

I didn’t have any mango so I added a little more pineapple. I also added some ice to thicken it up. I went on quite a few sites so I don’t remember which one I got this one-off of, but a few good sites are http://www.Eatingwell.com, and http://www.allrecipes.com. Enjoy…..

Vegetable Latkes

Vegetable Latkes

I have a large garden. And one of the things that I grow is Zucchini. Most of you know, if you have a garden that they produce quite a bit. I’ve already frozen many bags of them for soups as well as breads, but I didn’t want them to go to waste. Well I found this recipe on-line so I thought that I would give it try. Afterall, they sure looked good on paper.

They are a vegetable pancake, which are fried. They are usually made of potatoes, but you can use zucchini, carrots, or turnips. I chose Zucchini. I’ve also just heard that mashed cauliflower is good as well.

The Recipe

3 cups grated carrots, turnips, daikon radish or zucchini

2 eggs, beaten

pinch of salt and pepper

oil for frying

Put the grated vegetable in a light weighted dish towel and squeeze out as much water as possible.

In a bowl, mix the vegetable, eggs, salt & pepper.

Heat 1/2 c. oil over medium to medium high heat. When the oil is hot enough make a patty about 1/4 cup and form into a loose patty. Put in the hot grease and press down gently.

Cook at least 2-3 minutes on each side.

This was the version that I found. My version was basically the same but I added a little oatmeal to hold it together better,  green pepper and onion. I also found that adding less oil in the pan worked better than the 1/4 cup. As I put in the pan I added a little shredded cheese on top and cooked until slightly browned then turned over and cooked. The first time I tried it, it was good but as I said I cut down on the oil and added the oatmeal. The second time I made it, it was wonderful.

Well my husband wasn’t as fond of it. So he decided to eat Swiss Chard and chicken. I myself, don’t like swiss chard. So what I’ve decided to do, is take a poll and see what you think looks more appealing. My Zucchini Latkes or his Swiss Chard. The Zucchini Latkes might not sound that great, but trust me it was wonderful and I’m not much of a vegetable person.

Another idea, would try sprinkling with a little cinnamon on the carrot latke’s, or curry powder to the turnip latke’s. Whatever your taste buds, try experimenting. After all, you won’t run out for a while, since it grows in abundance in the garden.

Enjoy and hope to hear your comments….. Have a good evening.

Pink Lemonade Bread Pudding


Mr. Food was on tv the other day showing this recipe for Pink Lemonade Bread Pudding. I thought boy, that sure looks good, but I wondered how it would taste. So today, I decided I was going to try this recipe. So I’m here to share it with you and give it a big thumbs up, if you like the summery taste of pink lemonade and bread pudding. It was delicious. It wasn’t what I expected at all. So my next taste testers was my husband and my mom. I usually have them as my guinea pigs when I try new recipes. They also loved it. So without further ado, here it is.



4 eggs

1 1/2 c. milk

1 1/4 c. granulated sugar

3/4 c. plus 1 Tbsp. lemon juice

8 leftover hot dog or hamburger buns (can use bread also), cut into 1 inch cubes (about 7 c.)

1/3 c. chopped maraschino cherries

1 c. confectioners’ sugar

2 tsp. maraschino cherry juice


1. Preheat oven to 350° degrees F. Coat a 2 quart baking dish with cooking spray.

2. In a large bowl, combine eggs, milk, granulated sugar, and 3/4 c. lemon juice; mix well. Add bread cubes and chopped cherries; toss gently to mix well. Pour into prepared baking dish.

3. Bake 45 to 50 minutes, or until knife inserted in center comes out clean.

4. In a small bowl, combine confectioners’ sugar, remaining lemon juice, and cherry juice; mix well. Drizzle over warm bread pudding, or chill until ready to serve.

P.S. I served it with ice cream

Serves 6

Mr. Food is right on with “ooh it’s so good.” Thanks for the recipe. I will be making and sharing it for a long time.

Rhubarb Cheesecake Bars

Wow, it’s Thursday already! Where has the week gone. It sure doesn’t look like I got anything accomplished today but I actually did. Packed up my Winter dishes and washed my summer dishes, washed clothes, threw together a nice potato, carrot, ham casserole in the slow cooker.  And then decided to try a new dessert for supper. Rhubarb Cheesecake Bars. It’s currently in the oven , never mind it’s finished. Can’t wait to try it.  Now the banana bread is in the oven 4 small loaves. So you see, I’ve been busy cooking. I actually should finish stripping my banisters  but the smell was strong in the house so I took a couple of days off cuz I’ve had such a headache. Yesterday, I had grocery shopping to do and today I decided I wanted to bake. So it will be put off another day.

So here is the recipe that I am currently making. You can find it on www.BettyCrocker.com/recipes. They have a lot of wonderful recipes that have been tried and are very tasty. When it’s time to test it I will report back to you on how it tastes. I’m sure my husband likes it that I am always experimenting with new dishes because then he’s supplied in sweets. Depending on how this tastes I already thought of a couple of other fruit’s that would taste good added to this recipe. So we will see.

Rhubarb Cheesecake Bars

2 & 1/2 cups all-purpose flour

2 cups quick-cooking or old-fashioned oats

1 cup packed brown sugar

1 cup butter or margarine, softened

1/2 tsp. teaspoon salt

1/2 teaspoon baking soda

3 packages (8 oz. each) cream cheese, softened

3 eggs

3/4 cup granulated sugar

1 teaspoon vanilla

2 cups chopped fresh rhubarb (I used frozen)

1. Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1″, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture into the pan.

2. Beat remaining ingredients except rhubarb in a large bowl with mixer on medium speed until blended. Stir in rhubarb. Spread over the crust. Sprinkle on the remaining crumb mixture, press lightly.

3. Bake 40 to 50 minutes or until center is set. cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

PREP TIME: 20 minutes

START TO FINISH: 4 hr. 40 minutes

MAKES: 5 dozen bars

CALORIES: 100 calories


Remember: for more great recipes go to www.BettyCrocker.com

Easy Chicken Enchilada’s

Earlier, I posted that Philadelphia Cooking Cream was on sale at Gordy’s. Well, you need to try this recipe. It is excellent and it’s on sale.

Easy Chicken Enchilada’s

1 small onion, chopped

2 tsp oil

3 cups shredded cooked chicken breasts

1 can (14.5 oz) no salt added diced tomatoes, drained

1 tub Philadelphia Santa Fe Blend Cooking Creme, divided

1/2 c. Kraft Mexican Style shredded cheese

8 flour tortillas (says 6 inch but I use the big ones)

Heat oven to 350

Cook and stir onions in hot oil in large skillet on medium heat 4 to 45 minutes or until crisp-tender Stir in chicken, tomatoes, 3/4 c. cooking creme and shredded cheese. Spoon about 1/3 cut chicken mixture down center of each tortilla (small ones) more in the bigger shells and roll up. Place, seam-side down, in 13×9 inch baking dish sprayed with cooking spray, top with remaining cooking creme. Cover and bake 15 to 20 minutes or until heated through. Top with sour cream and salsa.  Yumm yumm.