Welcome to my new website. It will be both fun and informative. It will have five of my favorite topics: pictures, thoughts, recipes, gardening ideas and did you know? Please enjoy, leave comments, ask questions and visit often.
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  • Summer Squash Recipe

    Posted on October 15th, 2010 Pam 1 comment

    Have you ever heard of  Patty Pan Squash or Scallop Squash. They are one of my favorite squash to eat while I am waiting for the Winter Squash to rippen. They are so good this way, I hope you will try this recipe.

    This shows a picture of some Patty Pan Squash, these are kind of small, I usually wait until they are twice this large to harvest them.

    First wash the squash, trim the top and bottom, then cut in half.

    With a spoon, take out a small amount of the center.

    Then puncture with a fork.

    Fill the cavity with peppers, onions or even salsa. I used Anaheim peppers. Season if you like.

    Then top with butter.

    Cook in the microwave until soft, then top with cheese. I used pepper jack cheese. If prefered, remove the peppers before adding cheese.

    Return to the microwave and melt the cheese. These make great appetizers.

  • TORTELLINI SOUP ‘Linda Baldwin’ Recipe #1

    Posted on October 5th, 2010 Pam No comments


    1 Pound Hot Italian Sausage (or hamburger) Linda suggests Sausage for the spicy flavor.
    1 chopped onion
    2 cloves garlic

    1 cup water
    2 13 oz. cans beef broth
    1/2 cup apple juice

    3 sliced or diced carrots
    1 28 oz. diced tomatoes
    1 tsp. basil

    1 tsp. oregano
    1 tsp. parsley
    1 green pepper chopped

    8-12 oz. cheese tortellini
    Fresh Parmesan cheese

    In soup pan, brown sausage, drain or blot.
    Add onion and garlic and cook with sausage until tender.
    Add all but tortellini and simmer 30 minutes or more.
    Add tortellini 5-10 minutes before serving. Simmer

    Linda not only gave me this recipe, she brought over some for me to try.
    Thanks Linda !!!!!! IT WAS SO YUMMY !!!!!!!

  • Busy-Day Cake, Melissa Giles, Recipe #16

    Posted on March 8th, 2010 Pam No comments

    1 1/2 Cups All purpose flour
    2/3 Cup Sugar
    2 tsp Baking Powder
    2/3 Cup Milk
    1/4 Cup Butter, softened
    1 egg
    1 tsp Vanilla
    3 Cups Assorted fresh berries
    1 recipe Whipping Cream

    1. Preheat oven to 350 F. Grease an 8 x 1 1/2 inch round pan; set the pan aside.

    2. In a medium mixing bowl combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electrec mixer on low speed until combined. Beat on medium speed for 1 minutes. Spread into the prepared pan.

    3. Bake about 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack about 30 minutes. Serve warm with berries and, if desired, Whipping Cream.

    Whipping Cream Recipe:
    In a chilled mixing bowl add 1 cup whipping cream (liquid– you’ll find it in refridgered section at the store), 2 TBS sugar, and 1/2 tsp vanilla. Beat with an electric mixer on medium speed until soft peeks form.

    Busy Day Cake with Broiled Coconut Topping: ( I highly recommend this!!!)
    Prepare as above, except omit berries and Whipped Cream. While cake is baking, mix 1/4 cup packed brown sugar and 2 TBS softened butter. Stir in 1 TBS milk. Stir in 1/2 cup coconut and if desired, 1/4 cup chopped nuts. Spread over warm cake. Broil 4 inches from heat 2-3 minutes or until golden. Cool on wire rack 30 minutes. Serve warm!

  • Recipe a Week, Food for a Lifetime

    Posted on February 17th, 2010 Pam No comments

    ‘Wendy’s famous Chili Recipe, Melissa Giles, Recipe #15

    2 lbs gound beef
    1 (29 ounce) can tomato sauce
    1 (29 ounce) can kidney beans (with liquid)
    1 (29 ounce) can pinto beans (with liquid)
    1 cup diced onion (1 medium onion)
    *1/2 cup diced green chili pepper (2 chilies)
    1/4 cup diced celery (1 stalk)
    *3 medium tomatoes, chopped
    2-3 teaspoons cumin powder
    3 Tablespoons chili powder
    1 1/2 teaspoons black pepper
    2 teaspoons salt
    2 cups water

    1. *Brown the ground beef in a skillet over medium heat.
    2. Drain off the fat.
    3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
    4. Cook, stirring every 15 minutes, for 2-3 hours.*

    *Brown ground beef in alarge non-stick pot, drain the fat and put the meat into another bowl. To the pot, add 1 TB oil and saute’ the onion and celery until crisp-tender then add all the spices, water and tomato sauce and stirred until well-combined. Add the meat back to the pot with the beans, chilies and canned or fresh tomatoes. Bring to a simmer and stir every fifteen minutes until thick.

    *Substitute 1 can diced petite tomatoes for the fresh tomatoes and reduce the liquid from the kidney and pinto beans by 1/2

    *Substitute 1 (4oz) can of diced green chilies for the 2 green chilies.

    *Using my roaster oven at 350 degrees for a double batch, the chili thickened up before two hours.

    Serves 12, 1 big pot (for a double batch, use a roaster oven)

  • Luncheon Rolls, Guila Olsen, Recipe #1

    Posted on February 10th, 2010 Pam No comments

    Luncheon Rolls

  • Recipe a Week, Food for a Lifetime

    Posted on February 3rd, 2010 Pam No comments

    PEANUT BRITTLE, Joanne Jorgensen, Recipe #1

    To a 5 quart pan add:
    1 Cup white syrup
    then rinse the cup with 1/3 water and put it in.
    cook until it boils

    Add 2 cups sugar
    1 pinch of salt
    Boil until hard rolling boil.

    2 cups of nuts or 4 cups if you want more nutty peanut brittle.
    Put the nuts in, turn on high stirring constantly, until 300 degrees on candy therometer.
    Remove from heat and add 1/2 cube butter, then 1 teaspoon vanilla.
    Last add 1 teaspoon baking soda ( it will foam up).

    Pour in 2 large buttered cookie sheets, half in each pan.
    When cool enough to handle, put butter on hands and pull it. Place the pieces on waxed paper.
    After completely cool you can place pieces in a bowl if you use waxed paper to separate the pieces.

    According to Joanne, the thinner the better and use 4 cups nuts.

  • Recipe a Week, Food for a Lifetime

    Posted on January 20th, 2010 Pam No comments

    French Farmhouse Garlic Chicken, Candice Young, Recipe #1

    4 small skinless, boneless chicken breast halves

    ¼ tsp salt

    ¼ tsp pepper

    1 TBS cooking oil

    15 cloves peeled garlic

    ½ c white wine or chicken broth

    ½ c chicken broth

    1 TBS lemon juice

    1 tsp dried basil

    ½ tsp dried oregano

    4 tsp flour

    2 TBS white wine or chicken broth

    Rinse chicken; pat dry.
    Season with salt and pepper.
    Heat oil in skillet over med-high heat.
    Add chicken and garlic cloves.

    Cook chicken 2-3 minutes on each side or just until brown.
    Slowly add wine, broth, lemon juice, basil and oregano.
    Simmer covered for 6-8 minutes or till chicken is tender and no longer pink.
    Use slotted spoon to transfer chicken and garlic to warm serving plate, keep warm.

    In a small bowl stir together flour and 2 TBS wine/broth.
    Stir into pan juices. Bring to boil. Cook and stir for one minute more.
    Add more flour and broth for more gravy. Spoon sauce over chicken.
    Serve with potatoes or rice and zucchini if desired.