Saturday, August 29, 2009

Recipe: Peanutty Candy Bars

4 cups quick cooking coats
1 cup packed brown sugar
2/3 cup butter, melted
1/2 cup plus 2/3 cup peanut butter, divided
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 package (11 ounces) butterscotch chips
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped salted peanuts

In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup, and vanilla.

Press into a greased 13x9 inch baking pan.

Bake at 375 degrees for 12-14 minutes or until mixture is bubbly around the edges.

In a microwave safe bowl, melt butterscotch and chocolate chips; stir until smooth.

Stir in peanuts and remaining peanut butter; spread over the oat mixture.

Refrigerate for at least 1 hour before cutting.

Makes about 2 dozen

Taste of Home magazine June/July 2009
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Thursday, August 27, 2009

Random Picks: Uses with Newspaper

1. Deodorize food containers. Stuff a balled-up piece of newspaper into a lunch box or thermos, seal it, and let sit overnight.

2. Ripen tomatoes. Wrap them individually and leave them out at room temperature.

3. Pack delicate items.Wrap frames and figurines with several pieces of newspaper, then crumple the remaining sections to fill extra space in the box.

4. Wipe away tough streaks on glass. Use newspaper with cleaning fluid to clean mirrors and windows.

5. Preserve antique glass. Some older frames have finishes on the glass that can be damaged by cleaning solutions. Remove smudges by rubbing with newspaper dipped in a solution of one part white vinegar and one part warm water. Let air-dry.

6. Dry shoes. Place crumpled paper in them overnight.

7. Wrap gifts. Use the comics to wrap a child’s birthday gift, or try the wedding announcements for an engagement gift.

8. Create a home for slushy snow boots. During the winter, keep a pile of newspaper near the entryway. When your little snowmen and -women come home, they can toss their winter wear onto the newspaper instead of creating puddles on the floor.

9. Prepare a garden. In the fall, mow a patch of lawn to make room for a dedicated bed. Cover it with four layers of newspaper, then a four-inch layer of shredded leaves or bark mulch. Hose it down. Come spring, the compost blanket will have smothered the grass roots, and the bed will be primed for planting.

10. Keep the refrigerator vegetable drawer dry and free of smells. Line the bottom with newspaper.

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Wednesday, August 26, 2009

Recipe: Pot Roast with Tomato Sauce

1 beef chuck roast
1 28 ounce can whole tomatoes including juice
1 large white onion, chunked
1 garlic clove
1 teaspoon salt
1 teaspoon black pepper
1 can (6 ounce) tomato paste
1 cup white cooking wine
White rice

In slow cooker, drizzle olive oil on bottom.

Put in roast, and sprinkle the onion chunks around, and garlic.

Add the can of tomatoes with juice, salt, pepper, tomato paste, and cooking wine.

Stir well till tomato paste is evenly distributed.

Cook on HIGH in slow cooker for 5 hours.

Serve with hot rice.

Makes 4 servings.

My own recipe
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Random Picks: 10 Uses for a Dryer Sheet

1. Freshen smelly shoes. Insert a dryer sheet into the offending pair and let sit overnight.

2. Remove static from clothing, hair, TV screens, and computer monitors. Wipe the surface with a sheet.

3. Clean pet hair from the floor or furniture. Rub a dryer sheet over the spot where Fluffy left her fur.

4. Replace a sachet. Keep a dresser drawer smelling fresh and clean by placing a dryer sheet on the bottom of it.

5. Loosen caked-on food from a pan. Place a fresh sheet in the bottom of a dirty pan, fill with lukewarm tap water, and let sit in the sink overnight. The pan will be easier to clean in the morning.

6. Tackle suitcase and gym-bag odors. Place a dryer sheet in your suitcase or gym bag so your clean clothes won’t take on the odors of the dirty ones.

7. Prevent old books from smelling musty when in storage. Stick a dryer sheet between the pages of your beloved copy of Pride and Prejudice.

8. Wipe up sawdust after working in the garage. Rub a dryer sheet over the fine wood particles.

9. Prevent thread from tangling when sewing. Run a threaded needle through a dryer sheet right before you begin your handiwork.

10. Dust venetian blinds. Close the blinds, then wipe up and down with a dryer sheet.

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Food Fact: Keeping Basil Fresh

To extend the life of fresh herbs like basil, remove them from package (or discard rubber bands) and rinse them in cool water. Spin-dry or blot with paper towels, then loosely roll up in a length of dry paper towels. Place in a resealable plastic bag and refrigerate in the crisper- they'll stay sprightly for 3 to 5 days.

Martha Stewart Everyday Food September 2009
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Recipe: Asian Carrot Slaw

3/4 pound carrots, peeled and shaved with a vegetable peeler
4 scallions, thinly sliced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame seends, toasted if desired
1/2 tablespoon lime zest, plus 1 tablespoon fresh lime juice
coarse salt and ground pepper

In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice.

Season with salt and pepper, and toss to coat.

Makes 4 servings.

Martha Stewart Everyday Food magazine March 2009
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Monday, August 24, 2009

Recipe: Chicken Parmesan

2 12 ounce packages baked breaded chicken-breast tenderloins
1 teaspoon dried oregano
1 1/2 cups jarred marinara sauce
4 tablespoons freshly grated Parmesan
Freshly ground black pepper

Preheat oven 425 degrees.

Place the chicken on a baking sheet.

Sprinkle with oregano, then pour on the sauce.

Sprinkle with the Parmesan and bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted.

Season with pepper to taste.

Serve with mixed greens dressed with a vinaigrette.

Makes 4 servings

Real Simple magazine Feruary 2005
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Recipe: Parmesan Balsamic Vinaigrette

1 garlic clove
1/2 teaspoon salt
2 tablespoons balsalmic vinegar
1 teaspoon fresh lemon juice
3 tablespoons minced fresh basil
1/4 cup parmesan, finely grated
1/4 teaspoon black pepper
1/2 cup olive oil

Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt and pepper.

Add oil in a slow stream, whisking until well blended.

Makes about 2/3 cup

Gourmet magazine August 2001
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Recipe: Cheesy Little Link Snack Wraps

6 KRAFT cheese singles
1 can (8 oz.) refrigerated crescent dinner rolls
24 Little Smokies

Heat oven to 375.

Cut each Singles into 4 strips; cut each strip in half.

Unroll crescent dough; separate into 8 triangles. Cut each triangle lengthwise into thirds; top each thin triangle with 2 Singles pieces and 1 Little Smokie.

Roll up.

Place, point-sides down, on baking sheet.

Bake 12 min. or until golden brown.

Makes 24 servings
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Tuesday, August 18, 2009

Recipe: Drop Biscuits

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, chilled and cut into small pieces
1 cup buttermilk (can be low-fat)

Heat oven to 400 degrees.

Line a baking sheet with aluminum foil.

In a large bowl, combine the flour, baking powder, salt, and baking soda.

Add the butter to the flour mixtxure and mix until crumbly.

Add the buttermilk and stir until combined.

The dough should be very sticky.

Using 1 tablespoon measuring spoon, drop heaping tablespoons of the dough onto the baking sheet.

Bake until lightly golden and a toothpick inserted in the center comes out clean, 12 to 15 minutes.

Serve hot.

Makes about 12 to 15 biscuits

Real Simple magazine November 2005
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Recipe: Pasta with Ricotta, Herbs and Lemon

1 1 pound box penne
2 tablespoons unsalted butter, cut into pieces
1 cup fresh ricotta
1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
Zest of 1 lemon, grated
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Cook the pasta according to the package directions.

Reserving 1/3 cup of water, drain the pasta, then return it to the pot.

In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms.

Mix the creamy sauce and pasta for only 30 seconds.

Add the herbs, zest, salt and pepper and toss.

Serve immediately.

Makes 4 servings

Real Simple magazine July 2005
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Random Picks:

I recently joined a website called

This site is about:
  • Finding and sharing recipes
  • Meet other home cooks
  • Participate in contests
  • Join cooking groups
  • and much more...
You can also post questions and wait for answers from other members, or read through the questions and answer them.

You can check me out under SweetsBySuz.
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Monday, August 17, 2009

Kitchen Tip: Uses with Olive Oil

“Olive oil is a good lubricant because its molecules easily slide past one another, thereby helping solid objects to overcome friction,” says Wolke. “Its film also fills up microscopic rough spots in surfaces, making them look polished and shiny.”

1. Shave. Olive oil can provide a closer shave when used in place of shaving cream.

2. Shine stainless steel. Many cleaning standbys, such as ammonia, can dull and even corrode chrome and stainless steel. Olive oil, however, is a safe and effective shining agent.

3. Remove eye makeup. Dab a little under the eyes and rinse off with a washcloth.

4. Prevent wax from sticking to a candle holder. Rub a thin coat on the base of the holder before inserting a candle. Dripped wax should peel away easily.

5. Care for your pet. Add 1/8 to 1/4 teaspoon to your cat’s food to help prevent hair balls.

6. Moisturize cuticles. Apply a small amount of olive oil to the nail beds.

7. Treat dry skin. Rub a thin layer over the skin after a shower or a waxing.

8. Unstick a zipper. Using a Q-tip, apply a drop to lubricate the teeth. (Avoid touching the fabric.) The zipper should move up and down freely.

9. Dust wooden furniture. Apply a bit of oil to a cloth and wipe.

10. Silence squeaky doors. Lubricate hinges by applying a small dab to a cloth, then wiping the top of the hinges so that the oil runs down the sides.

Real Simple magazine
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Sunday, August 16, 2009

Recipe: Mango-Passion Fruit Gelato

1 cup sugar
3 cups chopped, peeled mango (about 2 mangos)
2 cups passion fruit nectar
1 1/2 cups half and half

Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves.

Places sugar mixture and mango in a blender; process until smooth.

Pour into a large bowl; cool completely.

Stir in the nectar and half and half.

Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Makes about 7 cups

Cooking Light magazine July 2001
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Saturday, August 15, 2009

Recipe: Oreo Truffles

1 18 ounce package chocolate sandwich cookies with white filling, finely crushed
1 8 ounce package cream cheese, softened
1 pound white baking chocolate, melted

In large mixing bowl combine crushed cookies and cream cheese.

Beat with mixer on low speed until well blended.

Form 1 inch balls by hand.

Place on baking sheet covered with wax paper.

Take 1 tablespoon of white chocolate and cover oreo balls.

Refrigerate 1 hour or until firm.

To store, cover and refrigerate.

Makes about 50 truffles.

Better Homes and Garden magazine July 2009
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Friday, August 14, 2009

Recipe: Bruschetta Chicken

3/4 cup roasted tomato vinaigrette, plus 2 tablespoons
4 small boneless chicken breast, cut in strips
2 small tomatos, finely chopped
1/2 cup mozzarella cheese
1/4 cup chopped basil

Pour 2 tablespoons of the dressing over chicken in resealable plastic bag; seal bag.

Turn bag over several times to evenly coat chicken with the dressing.

Refrigerate 10 minutes to marinate.

Meanwhile, combine tomatoes, cheese, basil, and 2 tablespoons vinaigrette.

Remove chicken from marinade; discard bag and marinade.

Place chicken in pan on medium-high heat and cook for 15 minutes or until done.

Remove chicken and place on serving plate.

Top evenly with tomato mixture.

Makes 4 servings.

Kraft Foods- Food & Family magazine Summer 2007
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Recipe: Herb Salad with Creamy Lemon Dressing

Juice from 1 large lemon
2 cloves garlic, minced
2 teaspoons Dijon style mustard
1/2 cup olive oil
1/2 cup sour cream
1 package sweet butter lettuce
assorted herbs; basil, chives, parsley

For dressing, in bowl combine lemon juice, garlic, mustard.

Slowly whisk in olive oil until thickened.

Whisk in sour cream.

Toss together lettuce and herbs; transfer to serving plate.

Pass dressing.

Makes 6 to 8 servings

Better Homes and Garden magazine April 2009
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Kitchen Tip: Uses with a Lemon

“Lemon juice is the strongest food acid in our kitchens, strong enough to make life unbearable for most bacteria,” says Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh

1. Sanitize a chopping block. Run a slice of lemon over the surface to disinfect.

2. Eliminate the browning that occurs when food sits out too long. Sprinkle apple or pear slices with lemon juice before serving, or squeeze a bit into guacamole and give it a stir.

3. Remove tough food stains from plastic and light-colored wooden cutting boards. Slice a lemon in half, squeeze the juice onto the soiled surface, rub, and let sit for 20 minutes. Rinse with water.

4. Fade tea stains on cloth. Dilute lemon juice with an equal amount of water. Use an eyedropper or a Q-tip to make sure the juice targets the stain. Thoroughly flush with cool water.

5. Decorate on the cheap. Fill a glass bowl with lemons for a sunny centerpiece. Or display a row of them along a windowsill.

6. Relieve a sore throat. Cut a lemon in half. Skewer one half over a medium flame on a gas stove or an electric burner set on high and roast until the peel turns golden brown. Let cool slightly, then mix the juice with 1 teaspoon of honey. Swallow the mixture.

7. Whiten fingernails. Rub a wedge on the surface of your nails.

8. Shine the interior of copper cookware. Sprinkle a lemon wedge with salt, then scrub.

9. Brighten laundry whites. Add 1/2 cup lemon juice to the wash cycle of a normal-size load.

10. Remove soft cheese or other sticky foods from a grater. Rub both sides of the grater with the pulp side of a cut lemon.

Real Simple magazine
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Recipe: Mexican Layered DIp

1 package (8 ounce) Neufchatel Cheese (see note)
1 tablespoon taco seasoning mix
1 cup salsa
1 can (15 ounce) black beans, drained and rinsed
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 tablespoons sliced ripe olives
1 bag tortilla chips

Beat Neufchatel cheese with electric mixer on medium speed until creamy.

Add seasoning mix; beat until well blended.

Spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over Neufchatel cheese mixture; cover

Refrigerate atleast 1 hour before serving.

Serve with tortilla chips.

Makes about 5 cups dip or 40 servings.

NOTE: Neufchatel Cheese can be found in the cream cheese section of the grocery store.

KraftFoods- Family and Food magazine Summer 2007
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Thursday, August 13, 2009

Recipe: Meat Loaf

1 1/2 pounds ground beef
1 2 ounce envelope onion soup mix
1 cup shredded Italian cheese blend
2 eggs
1 1/2 cups saltines (about 4 ounces), finely ground
1/3 cup water
1/2 cup barbeque sauce

Heat oven to 400 degrees.

In a large bowl, combine the beef, soup mix, cheese, eggs, and saltines.

Add the water and combine.

Transfer the meat mixture to a baking dish and form it into a 9 inch loaf.

Bake until cooked through, about 40 minutes.

If using barbeque sauce, remove the meat loaf from the oven after 25 minutes and pour the sauce over the top.

Return to oven for about 15 minutes more.

Makes 4 servings

Real Simple magazine April 2006
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Recipe: Roasted Asparagus

1 1/2 pounds fresh asparagus spears
1 large shallot
2 to 3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground pepper

Preheat oven to 450 degrees.

Snap off and discard woody bases from asparagus spears.

Place asparagus and shallots on a baking pan.

Drizzle with olive oil and balsamic vinegar, and salt and pepper.

Toss to coat.

Roast for 10 to 15 minutes or until asparagus is crisp-tender; stirring once halfway through roasting.

Serve immediately.

Makes 6 servings.

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Wednesday, August 12, 2009

Recipe: Cucumber and Tomato Salad with Buttermilk Dressing

1 cup mayonnaise
3/4 cup well-shaken buttermilk
1 tablespoon white-wine vinegar
1/4 cup finely chopped fresh chives
3 medium cucumbers, peeled and cut into 1 inch pieces
4 beefsteak tomatoes, cut into 1/2 inch wedges
2 head of romaine lettuce, cut into 2 inch chunks

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.

Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.

NOTE: Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.

Serves 6

Gourmet magazine September 2005
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Recipe: Fish Tacos

1 10.6 ounce package Fish Fillets
6 flour tortillas
1 small red onion, thinly sliced
1 10 ounce jar tartar sauce
1 1/2 cups shredded romaine lettuce

Bake the fish according to the package directions.

Place tortillas between paper towels and heat for 10 seconds in microwave.

To assemble the tacos, place the warm tortillas on serving plates, put 1 fillet on each tortilla, and cover with a few slices of onion.

Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce.

Fold over and serve.

Makes 6 servings.

Real Simple magazine May 2005
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Recipe: Spring Mix Salad with Apples, Cranberries, and Walnuts

3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup dried cranberries
1 bag salad spring mix
1 medium Gala apple, cored, thinly sliced

Whisk first 4 ingredients in a small bowl to blend.

Season dressing to taste with salt and pepper.

Stir in dried cranberries.

Toss spring mix and apple slices in large bowl.

Sprinkle salad with walnuts.

Serve with dressing on side.

Makes 4 servings.

Recipe modified, taken from Bon Appetit magazine September 2008
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Thursday, August 6, 2009

Recipe: Pan-Seared Pork with Potatoes and Lemon

2 tablespoons olive oil
1 pound russet potatoes, peeled and cut into 1/2 inch chunks
coarse salt and ground pepper
3 scallions, thinly sliced
1 pork tenderloin (about 1 pound)
1 lemon, thinly sliced
1/4 cup fresh cilantro leaves

In a large skillet, heat 1 tablespoon oil over medium-high.

Add potatoes; season wtih salt and pepper.

Cook, tossing occasionally, until golden brown 8 to 10 minutes, or until soft and tender.

Add scallions; cook 1 minute.

Transfer mixture to a bowl, and keep warm.

Using a sharp knife, cut tenderloin crosswise into 12 equal slices.

Press pork slices between your hands to flatten evenly.

In skillet, heat 1 tablespoon oil over medium-high.

Working in two batches, cook pork until browned, 1 to 2 minutes per side, drizzle lemon juice over pork.

Serve pork with lemons and potatoes, topped with cilantro.

Serves 4

Everyday Food magazine April 2009
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Recipe: Sparkling Peach Tea

5 packets Crystal Light Peach flavor Iced Tea Mix (see note below)
1 1/2 cup cold water
1 liter of ginger ale soda

Place drink mix in large plastic or glass pitcher.

Add water; stir until mix is dissolved.

Stir in ginger ale just before serving.

Pour over ice cubes in 4 glasses.

Add a fresh peach slice and sprig of mint for serving.

NOTE: Crystal Light boxes come with 10 packets of powder mix. Buy 1 box, use 5 packets inside.

Serves 4

Food & Family Magazine Summer 2007
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Recipe: Mediterranean Salad with Green Beans and Feta

course salt and pepper
8 ounces frozen green beans
2 navel oranges
2 tablespoons olive oil
1 tablespoons rice vinegar
1 1/2 cups crumbled feta (6 ounces)
1 head romaine lettuce, halved and roughly chopped
1/2 small red onion, halved and thinly sliced

In a medium saucepan on medium-high heat, saute green beans for 5 minutes.

Rinse green beans with cold water to stop cooking.

Peel orange, and cut each wedge into thirds.

In a bowl, whisk together oil and rice vinegar; season with salt and pepper.

Add feta cheese, oranges, lettuce, and onion, and green beans.

Toss to combine.

Serves 4

Recipe modified, taken from Everyday Food April 2009
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Recipe: Pan Seared Chicken with Onions and Carrots

2 chicken breasts, cut into strips
coarse salt and pepper
1/4 cup all purpose flour
1 tablespoon olive oil
1 white onion, halved and thinly sliced
1 cup baby carrots, cut in half lengthwise
1 tablespoon chopped fresh parsley, for garnish (optional)

Season chicken with salt and pepper; sprinkle both sides with flour.

Heat a medium skillet over medium-low.

Place chicken in skillet and cook until browned 10 to 12 minutes.

Add olive oil to pan. On medium-high heat add the onions and carrots to saute; season with salt and pepper.

Cook, tossing vegetables occasionally till tender, 10 to 12 minutes.

Transfer chicken and vegetables to a plate; sprinkle vegetables with parsley, if desired.

Serves 2

Recipe modified, taken from Everyday Food magazine November 2008
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Monday, August 3, 2009

Recipe: Quick Beef with Broccoli

1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound flank steak, sliced against grain 1/8 inch thick
3 tablespoons vegetable oil
10 ounces fresh broccoli florets, cut into bite size pieces
3 garlic cloves, chopped
3 tablespoons soy sauce
1/3 cup water

Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.

Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute.

Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.

Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.

Add soy sauce and water and bring to a boil.

Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.

Serves 4.

Gourmet magazine May 2007
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Recipe: Fried Rice

1 tablespoons vegetable oil
2 green onion, chopped
1 garlic clove, minced
1 teaspoon ginger
1 cup cooked white rice

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.

Add scallions, garlic, and ginger; season with salt and pepper.

Cook, stirring frequently, until beginning to brown, 2 to 3 minutes.

Add rice.

Cook, stirring, until heated through, 2 to 4 minutes.

Serves 2.
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Saturday, August 1, 2009

Recipe: Picante Chicken

4 boneless skinless chicken breast halves
1 jar (16 ounce) picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice, optional

Place chicken in a greased shallow 2 quart baking dish.

In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken.

Bake uncovered, at 400 degrees for 30-35 minutes or until chicken juices run clear.

Serve over rice, if desired.
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