Apples and Wine

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This is an old European family remedy for cold symptoms. It breaks up congestion and acts as a sedative, “sweating it out of you” and giving you a good night’s rest. Unlike so many other old world cures, this one also tastes great!

Apples and Wine utilizes the soothing effects of cinnamon, the astringent quality of cloves, the vitamin C in citrus and the antioxidants in red wine to loosen up congestion and make the cold run its course faster. It acts as a soothing mild sedative.


Apples and Wine

2 apples wedged and cored
1 bottle red wine
1 cup sugar
1/2 lemon
2 sticks cinnamon
5 whole cloves

In a medium sauce pan, combine all ingredients, leaving the spices whole and the lemon, rind and all. Stir to mix. Heat over medium high heat to boil. Allow to boil until apples are tender (about ten minutes) Remove from heat.

Burn off any remaining alcohol by striking a match and touching it to the steam coming off of the pot. If a moderate flame starts, allow it to burn off. This should only take a few seconds.

Ladle mulled wine and a few apple slices into a soup cup. Drink as hot as you can stand it to get the most decongestant benefit.

** It’s important with any old world remedy to follow the directions! No substitutions unless the recipe says it’s okay and don’t leave anything out!

Recipe makes about 3 soup cups

Noni’s Crostada

This is actually almost Noni’s Crostada. Noni never used a recipe and never measured! Yet, somehow she had consistent quality in her soups, sauces, pastas and sweets. I never took notes when I watched her prepare things in her kitchen, I just sorta took it all in!

It was years after she passed, tasting Olive Garden’s too soft, too sweet, but just reminiscent enough of her crostada that I set out to rediscover my grandmother's sweet treat!

This recipe is a combination of recipes from cookbooks and online with a liberal application of my own memories from my years as her helper in the kitchen. There was a lot of trial and error, and maybe a little intervention from beyond?

The last time I tweaked the recipe, alone in the kitchen, I was sure I heard Noni’s voice say “no so sweet!” as I dipped the measuring cup back in the sugar. It spooked me, so I put the cup down and did not add the addition 1/4 cup I was going to add.

Whether it was a gift from beyond, an over active imagination or my subconscious telling me something I needed to remember, when the baking was done, I had the flavor and texture of Noni’s crostada! Younger family members who’d forgotten her crostada tasted it and said “OH! I remember!!”


Noni’s Crostada

2 1/2 cups flour
5 TBS butter
5 TBS shortening
1/2 cup sugar
2 eggs
pinch of salt
1 14-16 oz jar of jam or preserves

To make the pastry:
In a bowl, cut the butter and shortening into the flour until the mixture looks like fine bread crumbs. Add the sugar, eggs and salt and knead it quickly until it forms into a dough. Flatten the dough into a disk shape and refrigerate it wrapped in plastic for an hour.

After removing the dough from the refrigerator, preheat the oven to 375º.

Break off about a quarter of the dough and set aside. On a floured surface, roll the dough thin and cover the bottom of a 9” tart pan with it.

Generously spoon the jam on top of the dough.

Roll the remaining dough thin and cut it in strips. Create a lattice pattern on top of the jam. Optional - use whatever dough is left to roll out and make a shape for the center using the cookie cutter of your choice.

Bake for about 40 minutes, or until the pastry is golden. Allow to cool before serving.

Peanut Butter Kissed Baked Apples

The filing in these apples has a taste of old fashioned peanut butter candy kisses with a sweet fruit accent. It makes them a great fall dessert!

I’ve tried this recipe with a few different types of apples. It’s in general just a good recipe for baked apples, but the Macintosh were my favorites.


Peanut Butter Kissed Baked Apples

4 apples
1/4 cup butter
1/4 cup brown sugar
1/4 cup peanut butter
1/4 cup peanuts
1/2 cup raisins and craisins mixed together

Heat oven to 350˚

Cream together butter and brown sugar. add peanut butter and stir until smooth. Mix in peanuts, raisins and craisins

Core the apples, being sure not to hollow them all the way through, so the filling stays in the apple. Fill each apple to the very top with the peanut butter filling.

Place the apples in a small roaster with enough water in it to come up about 3/4” on the apples. Bake the apples for about 45 minutes, or until the apples are soft and the tops are golden brown.

Serve warm

Rotisserie Chicken

This is not so much a recipe, but a creative kitchen spark!


The best bargain you can get at your grocery store is a rotisserie chicken! Even if the chicken is at full price for 8-10 dollars, it’s still a steal! I got ten meals, five different meals for 2, out of the last chicken I bought!

Meal 1 - Succulent warm breast meat from the chicken.

Meal 2 - Chicken in creamy gravy made with the juice from the container over rice.

This one’s an easy one! Use remaining breast meat with the drippings from the rotisserie chicken container, a little flour, salt and poultry seasoning to taste. I use a whisk while it’s cooking to keep it smooth. Serve over rice!

Meal 3,4 and 5 are after making broth!

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Meal three is chicken salad made with white and dark soup meat. The spices and extra cooking from making the soup add extra flavor to the chicken salad made with ranch dressing and shredded cheddar cheese.

Meal 4 - SOUP! Then there’s that Rotisserie Chicken Soup, using about half the stock you made.

Meal 5 - Italian Vegetable Soup


Using the rest of your broth, add about a quarter of a cabbage, chopped and sautéed lightly in a tablespoon of olive oil, and a half cup of soup noodles, like a quadritini and bring to a boil. Once the noodles and cabbage are soft, add a diced zucchini, a handful of green beans. a half can of canelli beans and a cup and a half of tomato juice. Cook until everything is ready to eat!



There are a ton of variations that I use in this soup. You can use a diced potato instead of the beans. Add that when you add the pasta. You can also add some oregano, basil and garlic to Italian it up a bit more. It’s also great served with croutons and parmesan cheese on top!

As my Noni always said, “MANGIA!”

Mr. Goodcookies

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Mr. Goodcookies

1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 1/4 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped up Mr. Goodbar pieces

Cream butter and sugars until light and fluffy. Add eggs. Beat thoroughly. Add sifted dry ingredients and candy pieces. Mix well. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 375 degrees F for about 10 minutes or until delicate brown.

Raspberry Sauce

Valentine dessert - packaged Ghirardelli brownie made with
raspberry cream cup chips and served with raspberry-chocolate
ice cream on a pool of homemade raspberry sauce

This is a fairly simple sauce to make, The only part that takes any real time is squeezing out the seeds. I used a fine mesh strainer or it. Like I said, a little time consuming but so worth it!!


Raspberry Sauce

12 oz package frozen lightly sweetened raspberries, thawed
3 TBS sugar
3 TBS lemon juice
1/4 cup orange juice

In a food processor or blender, combine all sauce ingredients and blend or process until smooth.

Press sauce through sieve with rubber spatula until seeds remain, then discard seeds.

Seafood Rockefeller alla Nani

Seafood Rockefeller alla Nani

1 slice bacon
3/4 lb seafood scallops, shrimp
3/4 cup cooked spinach
1/4 cup breadcrumbs
1/8 cup chopped green onions
1/2 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/3 cup half and half
1/3 cup grated Parmesan cheese
1 1/2 tablespoons extra virgin olive oil


Preheat oven to 450°F.

Clean seafood and place in a large stockpot. Pour in enough water to cover; bring to a boil.

Cook bacon over medium high heat until evenly brown. Drain, crumble and set aside.

Drain and cool seafood

Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, half and half and olive oil, process until finely chopped but not pureed, about 10 seconds.

Arrange the seafood in oven safe dish or ramekins. Spoon some of the spinach mixture on each dish. Sprinkle Parmesan cheese on top.

Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top.

2-3 servings
approx 250 calories

Chuck Tips

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Chuck Tips

1 lb beef chuck steak
1 medium onion, chopped
1 TBS olive oil
1/2 cup cabernet
1/4 cup worcestershire sauce
1-1/2 tsp garlic powder
1//2 tsp salt

cut beef into cubes. brown in olive oil with chopped onions.

Add the remaining ingredients. Bring to a slow boil and reduce heat. Simmer until liquid is reduced by half and thickened.

Serve over rice or noodles.

Peanut Butter Butterscotch Chip Cookies

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Peanut Butter Butterscotch Chip Cookies

1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg
1 cup butterscotch chips

Preheat oven to 375º

Cream shortening, peanut butter, and sugars. Add vanilla and egg and beat until well mixed.

Combine flour, salt, and baking powder. Stir into wet ingredients blending well. Fold in butterscotch chips.

Drop by rounded teaspoons onto greased baking sheets. Bake at 375° for about 10 to 12 minutes.

Watermelon Ice

This is a nice and healthy summer teat. It’s also an answer to how a small household can take advantage of the break in cost of buying a whole watermelon as opposed to cut pieces. Yes, they have the mini watermelons now, but they usually cost more than a large watermelon!

It’s VERY simple to make, I mean VERY. You’ll read the instructions once, and then you’ll only come back to this entry if you want to confirm the calorie count!


Watermelon Ice

You need:
A large freezer-safe container
1 whole watermelon (or whatever portion is left after you eat some of it fresh!)

It’s simple to make, cut-freeze-crush! Cut the watermelon into chunks, I’d suggest about the size of a half a deck of cards. Put the chunks in the freezer-safe containers and freeze over night.

The next day, put the frozen watermelon chunks in the blender and crush them. Scoop the crushed watermelon ice back into the container. The Watermelon Ice will keep in the freezer for a couple of months and still taste just great!

Serve in dessert dishes with (optional) a dollop of Cool Whip.

One cup of Watermelon Ice is only 56 calories!

Originally posted at The Chronicles of Nani October 2008

Turkey Congee

Traditional Vietnamese Congee

This has often been the traditional day after Thanksgiving soup. It's a simple soup that I use to make the most of those wonderful leftovers. I was inspired by a recipe for Vietnamese Congee, which is a strong broth poured over rice, boiled meat and vegetables. Mine is little heartier using broth made from the Thanksgiving Turkey and leftovers like stuffing, potatoes and veggies in cream sauce.


Turkey Congee

The broth:

After cutting off the remaining meat and scooping out the last of the stuffing, put the carcass of your Thanksgiving turkey (or any roasted or baked poultry at any other time of the year) in a large soup pot. Add 3 or 4 celery ribs and about 3 carrots along with salt and peppercorns to taste. Cover the bird to about an inch over it's top with water. The seasonings can be adjusted through the cooking process, but I usually rely on the flavors from the spices I used on the turkey and dressing to flavor the broth. Bring to a boil on high heat and reduce the heat to medium low. Let the broth simmer for up to 6 hours.

When the broth has a rich flavor, remove it from the heat. Strain the broth into a soup tureen or a new pot. retain the celery and carrots to use in the base. Discard the carcass and any remaining pieces of bone.


The base:

This is where it becomes your personal soup! In the original Vietnamese recipe, it calls for rice spooned into the bowl with some cubed boiled meat and vegetables like bean sprouts or curly leaf cabbage. In my after Thanksgiving recipe, I cut into bite sized pieces some of the remaining turkey meat, make stuffing cubes with some of that Mom's Recipe Sage Dressing, and some of the leftover tortellini from our Thanksgiving Day soup. (Tortellini will usually absorb what's left of the broth over night and that adds even more flavor to the Congee) Every year I make a different kind of potato and veggie with Grandma. so every year the congee has a flair all of it's own. Sometimes the potatoes are roasted or they are done in parsley and butter, I use a dollop of mashed the years we do them that way. The veggies are usually in a butter, cream or cheese sauce and a spoon of that adds to the congee flavor too. I also cut the celery and carrots from making the broth and add those too. I even cube some of the leftover cheeses from the fruit and cheese tray. (Havarti in this congee is SO good!) The base ingredients don't have to be warned up, but get them on the table while the broth is reheating so they aren’t refrigerator-cold!


Dinner time!

To serve the congee, I put the tureen with the hot broth in the middle of the table and surround it with the smaller bowls with the base ingredients so everyone can choose their own things to add to the broth.

Spoon the base ingredients of your choice into the center of the bowl. Ladle hot broth over the base ingredients to cover and enjoy!

Congee is really great with a lightly toasted piece of bread or roll leftover from Turkey Day and a slice of that leftover pumpkin pie for dessert!

Froot Loop Chicken

This a variation of Planet Hollywood's Cap'n Crunch Chicken Strips

Froot Loop Chicken

1/2-2/3 lb chicken tenders
1/2 cup egg beaters
1-1/2 cups crushed Froot Loops cereal

Heat oven to 400˚

Dip each tender in egg beaters, then coat in the crushed Froot Loops.

Lay the tenders on a baking sheet that has been coated with cooking spray. Bake for 15-20 minutes.

makes 2 servings

Zucchini Pancakes

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Zucchini pancakes have great flavor and they look like a pancake with the texture of a soufflé. They're a wonderful morning or brunch treat!


Zucchini Pancakes

1 medium zucchini
1/2 cup egg beaters or 1 egg
1/4 cup parmesan cheese
1/3 cup flour
Fresh ground pepper to taste

Grate zucchini into a small-medium mixing bowl.

Add the egg beaters (If using an egg, whip the egg in a separate cup first) mix until the zucchini is coated. Add the parmesan cheese and flour and mix until it forms a batter. Grind in fresh black pepper.

Heat griddle sprayed with cooking spray or with a teaspoon of cooking oil.

Spoon batter into the hot griddle in the same wa you would regular pancakes. When the bottom is browned, flip the pancakes to cook the other side. When the pancakes are done, both sides will be browned and the inside moist and airy, like a soufflé.

Serve with butter or sour cream.

Recipe makes four regular sized pancakes.

Originally posted at The Chronicles of Nani August 2008

Shortbread Peach Crisp

Papers - Pride by Doreen Stolz, Brackity template by Beth Long

Shortbread Peach Crisp

1 cup sugar
8 medium peaches
6 TBS butter
3/4 cup flour
1/4 tsp salt

Put a lengthwise slice in each peach. Blanche the peaches in boiling water for about 30 seconds. Alternately, put the peaches in water and heat just until steam starts to rise form the pan. Drain the peaches and rinse with cold water. Slip the skins off the peaches.

Put 1/2 cup of the sugar in the bottom of a 2-quart glass or corning ware baking dish. Slice the peaches into 8 pieces each and layer on top of the sugar in the baking dish.

In a medium sized bowl put the butter, sugar, flour and salt. Work ingredients together with fingers until they have a crumby texture. Spread the rumbled dough over the top of the peaches and pat down to smooth the top.

Place baking dish in a 375º oven for 40 minutes or until the top starts to turn golden brown.

Serve warm with a scoop of dulce de leche or butter pecan ice cream.


Originally Posted at The Chronicles of Nani August 2008

Cranberry-Orange Zucchini Bread

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This recipe is an adaptation of Jean Northrup’s contribution, on behalf of husband, Jim, to the 1974 Tiger’s Favorite Recipes book, put out by The Detroit Tigers. By the time I made the necessary alterations, it was a bit, ahem, in left field, from the original recipe for pumpkin Bread


Cranberry-Orange Zucchini Bread

Ingredients:
1-1/2 cups sugar
1/2 cop coking oil
2 eggs
1 cup grated zucchini
1/3/4 cups flour
1 tsp salt
2 tsp pumpkin pie spice
1/3 cup water
1/2 cup dried cranberries
grated peel from a medium orange

preheat oven to 350º.

Mix by had first four ingredients in large mixing bowl. sift together the flour. salt and pumpkin pie spice and add to wet ingredients. Stir in water, cranberries and orange peel.

Pour batter into a greased and floured loaf pan. Bake at 350º for one hour or until the center springs back when pressed.

Allow to cool in pan for at least 15 minutes before removing.

Originally released as a Cook Book Page bonus in “Thank You” by Digitalegacies Designs, October 2008

Baked Green Tomatoes

Kit: Fried Green Tomatoes by Kim’s Scrappin’, font: j.d.
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My best friend made Fried Green Tomatoes for my family when she was visiting from Missouri. They were wonderful, but I almost choked watching her put the oil in the pan, over half a bottle! There had to be a way to get that flavor without all that added calories and cholesterol!

Here is my healthier version of an old favorite! (Now I can have them more often!)


Baked Green Tomatoes

2 medium to large green tomatoes, sliced
1 egg
1 cup seasoned bread crumbs
OR
1 cup cornmeal
cooking spray

Heat oven or toaster oven to 450º F

Spray cookie sheet with cooking spray.

Dip tomato slices, one at a time, in egg and coat with bread crumbs or corn meal. Place on cookie sheet and put in oven.

Bake for abut 30 minutes or until the tomatoes are a light golden color.

Salt to taste. Serve with ranch dressing or sour cream.

Originally posted at The Chronicles of Nani and The DSO Color Challenge August 2008

Creamy Carrot Soup

What a wonderful veggie the carrot is! I have found in the Davlicious test kitchen that carrots adapt to both vegetable and potato or squash preparations. This recipe incorporates the texture of a cream of potato soup with the delicate seasoning of vegetable soup and a character that’s all carrot! I’ve had it as a warm winter soup and chilled in the summer and it’s spectacular both ways!


Creamy Carrot Soup

Ingredients:
1 medium onion, diced
1 TBS olive oil
2 tsp dried basil
1 can chicken broth (vegetable broth can be substituted)
2 cups baby carrots or carrot chunks
3/4 cup skim or low-fat milk
ground black and white pepper to taste

In a sauce pan on medium-high heat, sauté onions in olive oil until soft. Mix in basil and stir until fragrant. Add chicken broth and carrots. Bring to a boil and reduce heat to medium-low. Cover and let cook until carrots are very soft.

Uncover, remove from heat and allow to cool until steam is no longer rising when stirred. Put contents of whole pan into a blender and mill until all of the carrots are ground. Slowly blend in milk.

Return to stove on low heat, stirring constantly. Garnish with basil sprinkled on top and serve with a Hawaiian roll.

Makes 2 servings, About 250 calories, with one roll

Originally posted at The Chronicles of Nani May 2008

Mustard Tomatoes

This was a recipe lift in 1965! My parents fell in love with this simple and popular favorite in France on their honeymoon. The newlyweds were able to talk the waiter into sharing a few tips and they brought this recipe home as a souvenir that became a family favorite, especially with Dad's garden-fresh tomatoes!

Mustard Tomatoes

One large tomato, sliced
2 TBS olive oil
1 TBS vinegar
1-2 TBS regular yellow or dijon mustard
salt and pepper to take
3 TBS fresh snipped parsley

Arrange tomato slices on a serving plate.

Mix olive oil, vinegar, mustard, salt and pepper im a small bowl. Pour over tomato slices. Generously sprinkle fresh parsley on top.


Originally posted at Simply Davine October 2007

Davine Stuffed Shells

This is my lower fat and calorie rendition of a traditional San Marinese dish. I made it with my own Bolognese-style sauce for my Dad the first time he came over for dinner after we'd finished our move-in cleaning. He was impressed, and he seldom expresses that out loud with food!


Davine Stuffed Shells

2 TBS margarine
1 lb ground Sirloin
1/2 lb low fat ricotta
1/2 cup Parmesan cheese
Garlic powder, salt and pepper to taste
1 egg
1 quart Spaghetti Sauce (homemade or commercial)
22 jumbo shells

Brown the beef in the margarine, set aside to cool.

In a bowl combine the cheeses, add the cooled ground beef. Season to taste. Add egg and mix until well blended. cover bowl and refrigerate for at least an hour.

Boil shells in salted water until al dente. Rinse with cold water and allow to cool enough to handle.

Preheat oven to 425.

Cover the bottom of a 9x18 baking pan with sauce. Fill each shell with meat mixture as they are filled place them on top of the sauce. When all of the shells are filled, pour remaining sauce over the tops. Sprinkle with parmesan cheese .

Bake at 375 for 40-45 minutes, until cooked all the way through.

Calorie count - 89 per shell with sauce.

Originally posted at Simply Davine October 2007

Mah-velous Meat Loaf

Mah-velous Meat Loaf

1 lb ground beef
1 egg
1 small onion, chopped
1/4 cup milk
1/2 cup bread crumbs
1/4 parmesan cheese
1/2 package of store brand meat loaf spices
ketchup

Preheat oven to 375 degrees

Place ground beef in a medium sized mixing bowl. Add all remaining ingredients except ketchup. Knead together the ingredients until well mixed.

Form the mixture into a loaf shape. put into a loaf pan or roaster that has been sprayed with nonstick cooking spray. Pour enough ketchup on top of loaf to evenly cover it.

Bake at 375 degrees for 1 hour or until done

Serves 2-3

Originally posted at Simply Davine March 2007

Peppery Beef Roast

If this is a dinner for two, you will have leftovers just from the size of even the smallest Chuck Roasts. When choosing the roast, keep in mind that there is also weight for bone and fat that won't be eaten. Plan 1/2 lb per portion, allowing for shrinkage during cooking.


Peppery Beef Roast

1 beef chuck roast
1/2 cup peppercorn melange (five color peppercorns)
1 package Knorr Peppercorn sauce
1 cups water

Heat oven to 450º

lay roast flat on cutting board or other protected working surface. spread peppercorns on top of roast and press them into the surface of the roast. If necessary, use additional peppercorns to cover roast.

Place roast in roaster and put in oven. Cook for about 30 minutes.

After roast with peppercorns has roasted for a half hour, remover the pan from the oven and pour contents of the peppercorn sauce mix around the sides. Add 2 cups water. Cover roaster and return to oven.

Cook for another hour or until roast is to the desired doneness. A meat thermometer will register 140 degrees for rare, 160 degrees for medium and 170 degrees for well done.

Let roast stand for about 10 minutes and serve with reserved sauce from pan on the side to pour over the roast pieces.

Originally posted at Simply Davine March 2007

French Donuts

French Donuts

Makes one serving

1 day old donut
1 egg
1/2 tsp cinnamon

Cut the day old donut in half (bun style)

In a flat bowl whisk the egg and cinnamon. Place the donut halves in the egg mixture insides down to soak up egg. Flip them to coat outsides.

Heat a frying pan with coking spray or butter on medium heat. Place the two donut halves in the pan. Cook the donuts until they are lightly brown and the egg mixture is cooked through.

Serve plain or with syrup or raisins and crushed peanuts as a garnish.

Originally posted at Simply Davine July 2006

Honey Dijon Founder

Honey Dijon Founder

1/2 lb flounder fillets
1/4 cup honey
1/4 cup Dijon mustard

preheat broiler to 400.

In a small bowl mix together honey and Dijon mustard.

Spray cookie sheet with cooking spray. Lay flounder pieces flat on tray. Using a pastry brush, coat each piece of flounder. Be sure to use all the sauce.

broil fillets for abut 10 minutes or until the sauce is soaked in and the fillets are flaky.

Serves 2

Originally posted at Simply Davine July 2006
Approved Spark Diet recipe 2006

Easy Shwarma

Easy Shwarma

2 boneless chicken breasts, partially frozen
3 TBS Garam Masala
1 TBS olive oil

Thinly slice both chicken breasts. The breasts are easier to slice if they are still partially frozen. Put the sliced chicken in a Zip Loc bag. Add the garam masala to the bag. Zip it shut and shake to coat the chicken. Add more garam masala to taste if desired.

Heat oil in a skillet over medium-high heat. Add the chicken and cook stir fry style, moving constantly until chicken is done.

Serve over prepared hummus or with tabouleh.

serves 2

Originally posted at Simply Davine March 2006

Lovers Shrimp Scampi

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This is our traditional Valentines Day dinner

Lovers Shrimp Scampi

Serves 2-3

1 lb. peeled and deveined shrimp
3 T. olive oil
6 T. butter or margarine
4 cloves garlic, minced
3 T. snipped fresh parsley
6 T. white wine

In a large skillet heat the oil and butter over medium heat. Add garlic and shrimp. Cook stirring frequently for 2-3 minutes or until the shrimp turn pink. Stir in parsley and wine. Serve immediately.

Originally posted at Simply Davine March 2006

Spicy Marinara in Minutes

Spicy Marinara in Minutes

Makes enough for 8 oz. pasta

1 medium onion, chopped
1 clove garlic, minced
1 tsp olive oil
1 tsp. dried oregano
1 sp dried basil
1/2 tsp. dried red pepper
14 oz can of diced tomatoes
salt and pepper to taste

In a medium saucepan, sauté onion and garlic in olive oil over med-high heat until tender. Add oregano, basil and red pepper and sauté one minute longer. Add tomatoes

Bring just to boil and reduce heat. Salt and pepper to taste. Simmer about 3-5 minutes.

Serve over your favorite pasta and enjoy!

Originally posted at Simply Davine January 2006

15-Minute Black Bean Soup

15-Minute Black Bean Soup

Serves 2

1 small onion, chopped
1 TBS cooking oil
1 tsp cumin
1 tsp oregano
1 16-oz can black beans (NOT drained)
1 cup water
1 TBS lemon juice

In medium sauce pan, brown onion in cooking oil over medium-high heat.

Add oregano and cumin stirring until spices are fragrant. Add beans and water. Bring to a boil and lower heat to medium.

Let soup cook for about five minutes or until beans are very soft and some of the liquid has cooked off.

Remove from heat. Add lemon juice and mash with a potato masher or fork to thicken soup. Serve with a dollop of sour cream.

Originally posted at Simply Davine January 2006

Peanut Butter Soup

Peanut Butter Soup

1/4 cup grated carrots
1/4 cup diced onions
1/4 cup diced celery
1 tsp butter
1 small can chicken broth
2 TBS peanut butter

Saute vegetables in butter until soft. Add broth and bring to boil over med-high heat. Remove from heat and stir in Peanut Butter. Add salt and pepper to taste

serves 2, 105 calories per serving

Originally posted at Simply Davine October 2005

Plum Tomato Soup

Plum Tomato Soup

1 tsp olive oil
1 small onion, chopped
1 medium carrot, chopped
2 stalks celery , chopped
1 tsp each: parsley, oregano and basil
2 cups Chicken broth*
1/2 cup white wine
10 plum tomatoes, halved

Heat oil in medium saucepan. sauté onions until tender. Add celery and carrots and continue to sauté until the carrots are tender-crisp. Reduce heat.

add parsley, oregano and basil and mix just until spices are fragrant. Add chicken broth and wine and allow to come to a slight boil over medium heat. Add tomato halves and cover.

Simmer until carrots are soft and can be easily mashed with a fork. Remover from heat and process in a food mill until soup is all pureed. Serve with parmesan cheese or croutons as a garnish.

serves 2-3 people

* Vegetable broth can be substituted for vegan preparation

Originally posted at Simply Davine October 2005

Veggie Pancakes

Veggie Pancakes

Serves 1-2 people

1 medium potato
1/2 large carrot (or 6 baby carrots)
3" piece of medium sized zucchini
1 TBS flour
1 TBS fresh minced parsley
1 TBS chopped onion
1/4 cup egg substitute
3/4 tsp olive oil
1/4 tsp salt
1/4 tsp fresh ground pepper

preheat oven to 450º F

Grate potato, carrot and zucchini. Place in a clean cloth napkin to use as a sieve. Squeeze out as much excess liquid as possible.

Mix the sieved vegetables with the other ingredients in a bowl.

Spoon mixture onto a baking sheet sprayed with cooking spray in mounds about 2" across about 1" apart.

Bake at 450 for 6-8 minutes. Take out and flip the pancakes to the other side. Return to oven and bake another 6-8 minutes, until golden brown.

Serve with sour cream, apple sauce or apple butter.

Makes 6 pancakes or 2 servings at 122 calories a serving.

Originally posted at Simply Davine October 2005

Tzadziki Slaw

Tzadziki Slaw

1 cup shredded carrots
1 cup diced tomatoes
3 TBS prepared Tzadziki sauce

Mix carrots and tomatoes in a medium bowl. Fold in Tzadziki sauce

Season with salt and pepper to taste if desired.

Can be served immediately. Best if refrigerated over night.

serves 2


Originally posted at Simply Davine March 2005

Idaho Chicken Stir-Fry

Idaho Chicken Stir-Fry

2 boiled potatoes, mashed with butter and 1/8 cup of milk
OR
2 servings instant mashed potatoes
1 TBS Sesame Oil
8 oz chicken breast cut in strips
1 medium red onion
1 yellow bell Pepper
1 cup broccoli florets
1 medium carrot sliced thin
2 cups Chinese cabbage
Teriyaki sauce taste (I use about 1/4 cup)

Prepare potatoes and set in warming oven.

In frying pan or wok over medium to high heat, heat sesame oil to hot. Stir Fry Chicken breasts until they are almost done. remove chicken from pan and set aside.

Add red onion, bell pepper, broccoli and carrots to pan. if vegetables begin to stick add a small amount of water. Stir fry until vegetables become tender.

Add chicken to vegetable mixture, stir fry anther 2 minutes. Add cabbage and teriyaki sauce. Stir fry until cabbage is done.

Serve over mashed potatoes.

makes 2 servings

Originally posted at Simply Davine March 2005

Michigan Delicious Apple Butter

Michigan Delicious Apple Butter

4-5 LBS Delicious Apples
2 Cups Apple Cider
2 tsp ground cinnamon
3/4 tsp ground allspice
1/4 tsp ground cloves

Wash, core and quarter apples. Place in crock pot with apple cider. Bring to a boil on the high setting and then reduce the heat. Allow apples to slow cook on low, in cider for about 6-8 hours. When the cider had boiled down and the mixture is a think consistency, add the spices ad cook for an additional hour.

When the mixture is thickened, taste for spice balance, adjust if needed. Puree the mixture in a food processor into apple butter a couple cups at a time. Allow to cool and can according to traditional canning method or the manufacturer directions on the box of canning supplies.

Makes about 4 pints

Originally posted at Simply Davine October 2004

Nani's Peach Butter

Nani's Peach Butter

5 LBS. any variety Peaches (I like the white ones)
2 Cups Apple juice
2 Cups water
1 Cup granulated sugar
1 TBS ginger

Pit peaches and cut into chunks leaving the skin on the peaches. Place in crock pot. Add next four ingredients and stir until combined. Slow cook on medium or low setting with he lid on for 6 to 8 hours, occasionally checking that the fluid level does not reduce too much. If it does, add equal amounts of apple juice and water 1/2 cup total at a time.

At six hours, check the mixture. When it is done, it will be dark and thick with the peach peels barely visible. If the mixture is still thin, continue to cook with the lid OFF.

When the mixture has thickened, turn the heat off and allow to cool.

When it has cooled, scoop two cups into a food processor and process until smooth. Repeat a couple cups at a time until all the peach butter has been pureed.

Can according to manufacturer's directions.

Makes 3 8-oz jars.

Originally posted at Simply Davine October 2004

Chocolate Pancrepes with Buttercream Glaze

Chocolate Pancrepes with Buttercream Glaze

Chocolate Pancrepes

1 box Jiffy Brownie Mix
2 eggs
1/3 cup milk
Butter Cream Frosting (recipe below)

Empty contents of brownie mix into a bowl. Add eggs and mix well. Add milk whisking batter slightly. the batter will be moderately thin.

Spoon a small pancakes worth of batter onto a hot griddle. The mix will spread thin. cook until crepe bubbles on top and flip over, cooking until done. Repeat until the batter is gone.


Buttercream Glaze

1/2 stick softened butter (or margarine)
1/4 tsp. vanilla extract
2 cups or more of powdered sugar
splash of milk if needed to thin frosting

Blend butter and vanilla with an electric mixer on medium speed. when the vanilla and butter are combined and fluffed, gradually add the powdered sugar continuing to mix on medium speed. Add sugar to desired consistency, add a splash of milk if frosting gets too thick.

Spoon buttercream frosting onto warm pancrepes to melt it into a glaze. Serve remaining frosting with the finished crepes.

Originally posted at Simply Davine August 2004

Granddaughter Pie

Granddaughter Pie

1 Box Vanilla Wafers
1 box Vanilla instant pudding
1 box Butterscotch instant pudding
4 cups whole milk
Assorted sprinkles and garnishes

Cover the bottom of a 9X13 glass baking dish with a layer of vanilla wafers.

Mix vanilla pudding mix 4th 2 cups of milk and prepare according to package directions. Pour pudding over vanilla wafer and refrigerate until set.

While the first layer is setting use the other two cups of milk to prepare butterscotch pudding according to package directions.

Remove first layer form refrigerator. Cover with an additional layer of vanilla wafers. Pour butterscotch pudding over cookies. Add sprinkles and other garnishes and refrigerate until ready to serve.

Makes 8 servings.

Originally posted at Simply Davine June 2004

Nacho Mountain

Nacho Mountain

1 large bag baked tortilla chips
1 jar prepared cheese dip (Nacho's Cheese)
1 16 oz bag shredded cheddar or Mexican blend cheese
1 lb of prepared taco mean
(1 lb ground beef or turkey browned with a taco seasoning packet)
I 15 oz can fat free refried beans
I jar salsa (Mild to hot depending on taste)
Chopped tomatoes, green onions, bell pepper
shredded lettuce
sliced black olives
Sour cream

Put the tortilla chips in a large bowl in the center of a Lazy Susan to form the main part of the community mountain. (Can be just placed in the middle of the table if a Lazy Susan isn't available) Place the other ingredients in small bowls around the mountain to create the "foothills"

Each person places chips on their own plate or bowl, and builds their personal mountains from the assorted condiments.

Serves 4-6

Originally posted at Simply Davine June 2004
Featured at The Chronicles of Nani April 2008

Satay Sauce

Satay Sauce

1/3 cup of dry roasted unsalted peanuts or 1/4 cup of natural peanut butter
1 cup dark molasses
1/4 cup lime juice
3/4 cups water
1 TBS vegetable oil
1/4 cup shallots
2 tablespoons finely chopped peeled lemon grass or 1 TBS fresh lemon juice
1 garlic clove, chopped
salt to taste
1 lb chicken breast, pork or beef, pounded to flatten and cut in strips

Grind peanuts in food processor. set aside.

Heat oil in a medium saucepan over medium heat. Add shallots, lemon grass and garlic. Saute 1 minute or until ingredients are tender. Add peanuts or peanut butter, molasses, lime juice and water. Bring mixture to a boil and cook until it has reduced by half. Remover from heat.

Put meat in a ziploc bag. Add 1/4 cup of marinade and seal. Refrigerate for at east an hour to overnight.

Preparing to cook:

Thread meat onto wooden skewers. Grill on a barbecue or broil in oven 5 minutes each side. Serve with remaining marinade for dipping.

Originally posted at Simply Davine May 2004

Oven Roasted Vidalia Onions

Oven Roasted Vidalia Onions

4 small to medium Vidalia Onions
1 TBS butter or margarine

Clean onions removing all but outer layer of skin. Cut end off.

Position Onions in a 9'x9" baking pan. add 1/4" to 1/2" water to pan. Add butter to water.

Bake in a 350º oven for about 40 minutes or until cooked though and slightly caramelized.

Serve with sour cream.

Originally posted at Simply Davine March 2004

Pop's Sausage Bean Bake

Pop's Sausage Bean Bake

1 1/2 lbs Italian Sausage Pieces
1 TBS butter or margarine
1 large Onion , chopped
1 tsp garlic powder
1- 15 oz can kidney beans
1- 15 oz can Great Northern beans
1 1/2 cup finely chopped celery (with leaves)
1/2 cup bacon bits
1 1/2 cups red wine

Cook the Italian Sausage and drain, reserving the dippings.

Saute the onion in the butter and sausage drippings. Add the garlic power as the onions begin to cook. When the onions are cooked, mix in everything else except the wine. When the mixture comes to a boil, add the wine and cook an additional 5 minutes. Remove from heat.

Put mixture in an ungreased baking dish. Put the sausage on top pressing it into the beans. Bake at 350 degrees for about 30 minutes or until the fluid boils down.

Originally posted at Simply Davine February 2004

Fast and Fancy Green Beans

Fast and Fancy Green Beans

1 can green beans
1 medium onion, sliced thin
1/4 cup margarine
salt and pepper to taste

In a microwave safe bowl, place the green beans in the bottom and cover with the onions. Put the margarine, salt and pepper on top.

Microwave on high for about two minutes, until the onions are translucent. Remove and serve!

Originally posted at Simply Davine February 2004

Greek Chicken

Greek Chicken

3 oz Boneless Chicken Breast
Juice of 1/4 lemon
1 tsp Olive Oil
1/2 tsp Oregano
1/2 tsp thyme
1 clove minced Garlic

Heat oil in skillet over medium-high heat. Add garlic and saute until soft. Ad oregano and thyme and heat until bouquet of herbs is released. Reduce heat. Add chicken breast. Cook chicken, turning it to distribute herbs evenly until it is done. Add lemon juice and remove from heat.

Originally posted at Simply Davine January 2004

Nani's Feisty Feta Whip

Nani's Feisty Feta Whip

8 oz Feta cheese, crumbled
1/2 tsp oregano
3 large pepperoncinis
Extra juice from the pepperoncinis

Combine the first three ingredients in a food processor and process until smooth. Add extra pepperoncini juice as needed to reach desired consistency. The Whip should be somewhere between a spread and a dip. Serve with pita bread or pita chips.


Originally posted at Simply Davine January 2004

Krisp Kringles

The original Davinity

Krisp Kringles

1- 6oz bag (1 cup) butterscotch morsels
1/2 cup peanut butter
3 cups Rice Krispies

Melt morsels and peanut butter together in the top half of a double boiler. When mixture is smooth, remover from heat. Mix in Rice Krispies until all of the cereal is coated. Drop the mixture with a tablespoon onto wax paper. Sprinkle with colored sugar if desired. Candies will be set and ready to enjoy in about an hour.

Makes about 2 dozen Kringles

Originally posted at Simply Davine December 2003

Ginger Kids

My recipe is for soft ginger bread. If you roll it a little on the thin side the cookies crisp up just enough to hold up to the frosting but not enough to make them hard.

Ginger Kids

2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 TBS water
1/4 cup molasses
Assorted cookie cutters
frosting
Decorations

Preheat oven to 350 degrees.

Sift together flour, ginger, baking soda, cinnamon, cloves and salt. set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Beat i the egg, then stir in the water and molasses. Gradually ad the sifted dry ingredients into the mixture. Add more flour if necessary, until the dough forms into a good consistency for rolling.

Roll the dough in medium sized portions onto a floured surface with a floured rolling pin. Dough should be about 1/4" thick or slightly thinner. Using cookie cutters make shape and place the cookies two inches apart onto ungreased cookie sheets.

Bake for 8-10 minutes or until one. Don't let the cookies get over browned in the oven! place on wire racks to cool.

Decorate with frosting, candies, sprinkles - be creative!

Originally posted at Simply Davine December 2003

Celebration Chocolates

Celebration Chocolates
by Davinities Holidays

I bag of milk or dark chocolate candy melts
2 cups Confectioners sugar
your favorite liquor or liqueur

Empty contents of Chocolate Melts into top section of a double boiler stirring occasionally until melted. While coating is melting, prepare filling.

Put the Confectioner's Sugar in a medium bowl. Gradually add liquor to the sugar, stirring as you go, until the mixture reaches a doughy consistency. hand roll the dough into small balls. if the dough crumbles, add more liquor until it is pliable.

When the chocolate has melted, remove the top half of the double boiler to working area. Using a wooden skewer, pierce one center half way and roll it in the chocolate to cover the center. Drop the ball onto wax paper to dry, using a skewer dipped in chocolate to cover the puncture hole. Repeat until all balls are covered.

Top the balls with confectioner's sugar, sprinkles, or melted colored "chocolate."

For a nice party or gift tray, use a few different liquors and colors of candy coating.

Originally posted at Simply Davine November 2003


Note - in 1987, Michigan State Police representatives acknowledged that one should not eat Celebration Chocolates and drive. (Then they said "Thank you, Merry Christmas," and assured me they would be opened OFF DUTY!)

Cinnamon Chips with Chocolate Salsa

A sweet treat with a south of the border accent!


Cinnamon Chips with Chocolate Salsa

Cinnamon Chips

1 package flour tortillas
Oil for deep fryer
Cinnamon sugar

Heat the oil in the deep fryer. You can substitute a deep frying pan filled half way with oil.

Cut the tortillas into triangle sections (about 8 per tortilla). add the tortilla pieces to the hot oil one section at a time so they don't stick. Don't overfill the fryer. When the tortillas just begin to brown, remove them from the oil and place them on a piece of paper towel. The tortillas will crisp and brown a bit more once they are removed. While the tortillas are still hot sprinkle them with cinnamon sugar.

Repeat until all of the pieces are used.



Chocolate Salsa

1-12 oz jar of chocolate sundae sauce
1 cup finely chopped maraschino cherries
1/2 cup chopped walnuts
1/ cup flaked coconut

scoop the chocolate sauce into a saucepan over low heat to make it easier to stir. Mix in the remaining ingredients. when the mixture is thoroughly combined, scoop into a dip bowl and enjoy with cinnamon chips.

Originally posted at Simply Davine October 2003

Ham Rolls

A great appetizer or party muchies, these tiny and tasty bites are easy to make and even easier to take!


Ham Rolls

1 lb sliced boiled ham, prepackaged or sliced medium
1-8 oz package of cream cheese (DO NOT use low fat or fat free)
1 (or 2) bunch of green onions

Soften cream cheese to room temperature.

Lay each slice of ham out flat on a clean work surface. Blot the ham dry using a paper towel. Divide the cream cheese evenly among the slices of ham. Spread the cream cheese over the ham as if you were buttering toast. Be careful not to tear the ham and be sure to hit the edges!

when the ham slices are evenly coated with cream cheese, lay 2 or three tops or the bottom fatter part of the onion on one end across the short length. Carefully roll the onions into the ham, until the ham is completely rolled around the onion. Repeat this for each pierce of ham.

Refrigerate the rolls to firm them up. (About a half hour)

Remove the rolls from the refrigerator and return them to the work surface. Cut across the rolls, cutting then into 1/2" slices. Arrange the slices on a plate and enjoy! (Be sure to make plenty - they go fast!)

Originally posted at Simply Davine October 2003

Apple Jack Pork Chops

If you have the patience to caramelize the onions it only adds to the flavor of this personal recipe, inspired by the Jack Daniel's Cookbook.


Apple Jack Pork Chops

2 large vidalia or other sweet onions, sliced
2 tsp cooking oil
2 large Granny Smith apples, cored and cut into wedges, skin on
4 one inch thick boneless pork chops
3 TBS butter or margarine
1/4 tsp Garlic Powder
1/2 - 1 cup Jack Daniel's black label
Salt and pepper to taste

In a skillet, heat oil and add sliced onions, sauteing until onions start to become clear. Reduce heat and add apples. simmer until apples start to become a little bit soft. remove from heat and set aside.

In another skillet, melt the butter or margarine. Sprinkle the pork chops evenly with the garlic, salt and pepper. Brown the chops in the butter.

Cover the browned chops with the apples ad onions. Reduce heat and add the Jack Daniel's. Simmer.

Stick a knife in the center of one of the chops to test doneness. When the fluid is clear, the chops are done. Remove from heat.

Light a match to the steam coming off the pan to burn off the alcohol and serve hot.

Originally posted at Simply Davine September 2003

Apple Pasties

A sweet lower peninsula twist on a Michigan Upper Peninsula creation. I like to mix up the apples to create a blend of the tart and sweets. This one works well with a Granny Smith, a Macintosh and a Golden Delicious.


Apple Pasties
Makes 4 pasties

1 tube of ready to bake crescent rolls
3 medium apples, peeled, cored and sliced medium to thin
1 cup water
1/2 cup caramel apple dip
1/4 cup walnut pieces

Preheat oven to the temperature specified on the crescent rolls can.

Pop open crescent rolls tube and separate the triangle pieces. On the bottom of a cookie sheet that has been lightly sprayed with cooking spray, place four of the triangles, set the other four to the side for later.

In a sauce pan bring the apples and water to a boil, reduce heat and simmer until apple pieces are soft and water has dissolved into a syrup.

When the apples are soft, add the caramel dip and nut pieces. mix well, being careful not to tear the apples apart.

Spoon the filling into the center of the four triangles on the cookie sheet, leaving enough room to pinch the pasties shut. Cover the mixture on each one with another piece of dough, carefully stretching it to cover all the filling. Pinch the top and bottom edges together.

Bake for 15 minutes or until the pasties are golden brown.

Serve warm with a glass of apple cider.

Originally posted at Simply Davine September 2003

A Midsummer Evening's Pasta

The aziago cheese in this recipe makes it a bold flavor that will be complimented, not overpowered by Cabernet or Merlot. It will even stand up to a Chianti.

A Midsummer Evening's Pasta

serves 2
2 cups of dry Farfalle (bowtie) pasta
2 roma tomatoes
1 cup of fresh basil leaves torn into bite-sized pieces
1 TBS. olive oil
salt and pepper to taste
3/4 cup of freshly shredded Aziago cheese.

Boil pasta in water with an extra drop of olive oil to keep it from sticking. Cook pasta until it is al dente.

While the pasta is cooking, dice the tomatoes and mix them with the fresh basil and olive oil. Adjust taste with salt and pepper.

When pasta is done cooking, drain it and put it in a serving bowl, immediately adding the tomato and basil mixture and the aziago cheese. Mix it to warm the additional ingredients and melt the cheese. Serve warm.

Originally posted at Simply Davine August 2003

Vineyard Lunch Salad

The perfect melding of the sweet and earthy tastes of the vines combine in a sensation for the taste buds that is best complimented by a smoky white wine or a sweet dessert wine.

Vineyard Lunch Salad

4 cups of baby lettuce salad combination or hearts of romaine
1/2 cucumber, sliced
6 grape tomatoes, halved
8 white grapes, halved
8 red grapes, halved
1/2 cup dried cranberries or raisins
1 cup walnut pieces
1/3 cup crumbled feta cheese
Raspberry vinaigrette dressing.

Divide lettuce in half and arrange each half on a plate. Arrange half of the cucumber, and grape tomatoes on the plates. Then add half of the grapes on each. Sprinkle half the cranberries or raisins and walnut pieces on top. "Snow" on the top of the salads with the feta cheese and serve with raspberry vinaigrette dressing.

Originally posted at Simply Davine August 2003

Three Cheese Pleaser

A simple to make cheese spread that packs a powerful enough flavor to hold it's own in the face of a full bodied red wine, but mellow enough not to drown out a pinot grigio.


Three Cheese Pleaser

For best flavor, prepare the night before

1 oz chunk mozzarella cheese
1 oz chunk onion cheese
3 TBS. crumbled feta cheese
1 TBS. Miracle Whip

Combine all ingredients in food processor. Process until well chopped and blended. Mixture should be creamy and slightly lumpy.

Refrigerate overnight.

Serve with water crackers and wine of your choice

Originally posted at Simply Davine August 2003

Pocket Stew

I remember "introducing" this stew that we made at camp to my Dad for the first time. I was about six and he wanted so badly to add other things that my child's mind said was wrong because "that's not how we did it at camp." Now, my adult brain can tell you variations can be done on the classic pocket stew to cater more to the adult palate. You can try ground chicken or even bite size pieces of breast with teriyaki sauce or steak bites seasoned with A-1!


Pocket Stew

Each pocket serves one

1/4 - 1/2 lb ground meat of your choice
1 small onions
1 large potato
2 carrots
salt
pepper
ketchup & mustard
Aluminum Foil

The amounts are just a baseline - add as much or as little as you like depending on your personal tastes and how hungry you are.

On a large piece of aluminum foil laid flat on the table, place the ground meat, separated into pieces and dropped on open half of the foil, leaving room for "seams" Chop the vegetables into medium sized cubes and add them to the meat. Season them with ketchup, mustard, salt and pepper.

Fold over the other half of the Aluminum foil. Next, fold the open sides and pinch them to seal around the meat mixture to make a pocket.

Place on grill. The amount of time that it cooks will depend on how much you put in the aluminum foil and how well done you like your meat and potatoes. You can pull the largest packet off the grill and check it after they have been cooking a while. If it needs more cooking, fold the foil back up to reseal the stew. Potatoes and Carrots are done when a fork can go through them.

Originally posted at Simply Davine July 2003

Fireside Cinnamon Buns

Fireside Cinnamon Buns

This makes great breakfast rolls or a sweet treat curled up by the campfire!

1 box Jiffy biscuit mix
2/3 cup of water
1/4 cup butter or margarine
1/4 sugar
2-3 TBS cinnamon
3 TBS each of raisins and chopped nuts if desired
heavy duty aluminum foil.

Add just enough water to biscuit mix to make a dough. On half an opened large sheet of aluminum foil place the dough spread out into a squarish shape. Spread the butter all over the dough. If desired, sprinkle the raisins and nut pieces onto the dough. Sprinkle the sugar and the cinnamon on top.

Fold over and loosely cover the dough and fold the seams shut. wrap the biscuit dough again in a second sheet of foil. Place directly onto burned down coals, or on a grill. turn the packet every 1 to 2 minutes. Cinnamon buns will be done in 8-15 minutes depending on the intensity of the heat.

Originally posted at Simply Davine July 2003

Bistro on the Ranch Chicken Salad

This is one of the few recipes that makes my vegetarian niece lick her chops in memories years after giving up meat! When the girls were younger, this was a loved lunch at my house and also a salad we enjoyed to pack for picnics!


Bistro on the Ranch Chicken Salad

Makes 4 servings

1 12.5 oz can of White Meat Chicken
2 TBS Imitation Bacon Bits
2 stalks celery diced fine
2 TBS Ranch Dressing

Mix all the ingredients together and chill, preferably overnight.

Serve on a bed of crisp lettuce or on your favorite sandwich roll.

110 calories per serving (approximately 1/2 cup)

Originally posted at Simply Davine June 2003

Pasta Primavera

Pasta Primavera

2 cups cooked pasta (spiral or another fun salad shape)
3 dill pickles, chopped
1/4 cup chopped celery
1/4 cup chopped cucumbers
2 oz cheddar cheese, diced
1/2 cup chopped bell pepper
1/2 cup small broccoli florets
1/4 cup grated carrots
3 TBS robust Italian salad dressing

Combine all the vegetables and the cheddar cheese in a medium size bowl, mix gently with the Italian dressing to evenly disperse the dressing. toss the cooked pasta into the coated vegetable mixture. refrigerate overnight.

This salad is great for picnics or as a side dish with barbecued meat.

serving size, approximately 1 cup (1/4 of recipe). 144 calories.

Originally posted at Simply Davine June 2003

Classic Tuna Salad

serve classic tuna salad as a stuffed tomato
or rolled up and slicd sushi-style in a flour tortilla

Classic Tuna Salad

A full lunch for one or part of a salad plate for two

1 can water packed tuna (I prefer Starkist!)
1 TBS Miracle Whip Lite
1 TBS Dill Pickle Relish
A serving of your favorite crackers

In a mixing bowl combine all ingredients. You may want to adjust the miracle whip and relish to taste. (calorie info is based on the ingredients as listed.)

The full recipe is 200 calories plus crackers.

Originally posted at Simply Davine June 2003

Stuffed French Toast

Stuffed French Toast

Makes 6 slices

12 slices of white bread
6 oz package cream cheese
4 eggs
1/2 cup milk
cinnamon (to desired amount)
powdered sugar

Spread 1 ounce of cream cheese on each of six slices of bread. On each place another slice of bread over cream cheese making a sandwich.

In a bowl mix the eggs, milk and cinnamon.

Prepare a lightly greased griddle. One at a time, dip the sandwich in the egg mixture being sure to coat it and place it on the griddle. when the eggs are cooked on the bottom, flip the sandwich over to cook the other side.

Originally posted at Simply Davine May 2003

Nana Pancakes

Nana Pancakes

The name comes form my younger twin nieces' name for me It's a basic recipe for buttermilk pancakes made with cinnamon chips, but when I make it for them, it's a griddle full of love!

Makes about 14 pancakes

2 cups flour
2 TBS baking soda
1 tsp salt
1 heaping tsp sugar
2 eggs
2 cups buttermilk
1- 1/2 cups cinnamon chips



In a large bowl combine all ingredients. Batter will be thick.

Drop batter onto lightly greased heated griddle in about 1/4 cup measurements. While bottom is cooking, sprinkle cinnamon chips on top. Bottom is done when you can see bubbles rise on top. Flip pancake and cook until golden on both sides.

Serve with butter or margarine and maple syrup.

Variation - substitute any flavor of cooking morsel for the cinnamon chips. try chocolate, peanut butter, raspberry or butterscotch.

Originally posted at Simply Davine May 2003

Trail Mix

What better way to control the fat and calories in your snack mix than to make it yourself? I make up several different varieties of Trail Mix, depending on my mood. I keep them measured in zip-locks for when I'm craving that salty-sweet taste!


Trail Mix

For Nani's Favorite Mix you'll need:

1 cup Honey Nut Cheerios
1 fun pack of M&M's Milk Chocolate
1 fun pack M&M's Peanut
2 TBS Pecans or Walnuts, chopped and lightly salted
1/4 cup dried cranberries
1/2 cup mini pretzels

Mix all of the ingredients in a 1 quart Zip Loc bag. Seal the bag and shake!

Makes four 1/2 cup snacks. 134 calories per serving, 44 from fat.

Originally posted at Simply Davine April 2003

Low Fat Hummus

Low Fat Hummus

1 can Garbanzo Beans (AKA - Ceci Beans or Chick Peas)
2 TBS Tahini
1 clove Garlic, chopped
lemon juice to taste

Drain garbanzo beans reserving liquid. Place garbanzo beans, tahini, and chopped garlic clove in a food processor. Process until finely chopped. Add lemon juice one teaspoon at a time and mix adjusting for taste. You may want to add a little more garlic. (Or a lot depending on your personal preference.) Once you have reached the taste balance you prefer, add reserved liquid a couple tablespoons at a time processing until the hummus is a smooth texture.

Serve with pita bread, chopped tomatoes and pickled vegetables. This packs up great for a picnic, workout snack or can be arranged for an eye appealing side dish or light meal.

Keep prepared hummus in the refrigerator for up to a week.

1/4 cup of Low Fat Hummus is only 75 calories!

Originally posted at Simply Davine April 2003

Baked Macaroni and Cheese

This one is just comfort food, plain and simple.


Baked Macaroni and Cheese

This recipe makes a large Corning ware casserole dish and serves at least eight. The leftovers can be reheated in the oven or the microwave, but the crispy baked crust will not return when it's nuked!

1 1/2 lbs. Cooked shell shaped macaroni
1 1/2 lbs grated Colby cheese
1 can stewed tomatoes, undrained
salt and pepper to taste
milk

Generously grease a large Corning casserole dish with margarine. Layer macaroni, cheese, tomatoes and salt and pepper as you go until the dish is full. Cover top with remaining cheese. Pour in milk until about 3/4" from the top. Bake uncovered in a 350 degree oven for about 40-60 minutes, or until all of the fluid is absorbed and the top is golden brown. Allow casserole to stand for about five minutes before serving.

Originally posted at Simply Davine March 2003

Italian Poor Boys

Growing up in a Catholic household, this was one of the staples during Lent. The "meatless" was supposed to be a sacrifice, but the whole family just loved this ceation of Mom's!


Italian Poor Boys

Great as a sandwich or a one skillet dish!

I medium Spanish onion, sliced
3 sliced bell peppers, 3 green or one each of green, red and yellow
8 oz. sliced fresh mushrooms
1 finely chopped jalapeno pepper
8 oz. shredded Mozzarella cheese
salt, pepper, garlic powder, basil and oregano to taste

Sauté onions on high heat until clear. Add peppers, jalapenos, mushrooms and spices. Turn down heat to medium and simmer until the vegetables' natural juices cook down to half. Turn off heat and add mozzarella. Cover and let stand for about five minutes.

Serve on your choice of roll or bun. (I always loved them on onion rolls!)

Originally posted at Simply Davine March 2003

Broth Fondue

Pictured - Broth Fondue dinner in crock pots
in both chicken and vegetarian varieties.

This ia an excellent Valentines Day Dinner for two or a special family dinner!

Fondue can be made in a traditional or electric fondue pot, or in a one quart dip warmer or crock pot. Make sure you have at least two forks or wooden skewers per person.


Broth Fondue

1 large can beef or chicken broth*
1/3 lb raw meat per person. cut into bite size pieces.
(This can be shrimp, stew beef or stir-fry pork or chicken)
Button Mushrooms
Cherry Tomatoes
Pearl Onions
Assorted sauces for dipping (Teriyaki, Dijon Mustard, A-1 for steak, salad dressings)

Pour contents of broth can into the fondue pot and start the Sterno fire under it. It will take about a half hour on the heat to get the broth to a boil for cooking. The broth can also be started in the microwave and put over the fire already hot.

place dishes with the assorted meats and veggies around the pot and the sauces near the plates. Each person selects the first piece to cook placing it on the fondue fork or thick wooden skewer and place it in the pot. Allow to cook to desired doneness. Cooking time varies depending on the meat or vegetable. Allow less time for shrimp and tomatoes, more time for beef or pork. Dip in the desired sauce and enjoy. Serve with a crusty french bread.

Caution - do not eat the food off the forks that were in the hot pot! To avoid burns, slide the food onto a plate and eat with a cooled fork.

*This recipe can easily be adjusted for a vegetarian meal by substituting vegetable broth and using chunked “Boca” products, tofu and additional vegetables.

Originally posted at Simply Davine February 2003

Veggie Fajitas

Veggie Fajitas

1 cup sliced green bell peppers
1 cup sliced red bell peppers
1 cup sliced orange or yellow bell peppers
1 cup sliced sweet onion (Spanish or Vidalia if you can find them)
vegetable cooking spray
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic
water (as needed)
fat free tortillas
a sprinkling of taco or Mexican cheese

Spray the bottom of a skillet with the vegetable cooking spray. On medium high heat saute peppers and onions. When the vegetables are crisp tender, add spices and just enough water to keep peppers from burning. Turn down the heat to medium low and simmer until spices are blended and vegetables are cooked. Add more water as needed.

While vegetables are cooking sprinkle the tortillas with cheese and microwave just long enough to melt the cheese. Keep the tortillas warm until ready to serve.

Wrap the peppers in the tortillas and serve with fat free sour cream and salsa. Enjoy!

Originally posted at Simply Davine January 2003

Veggie Bundles

I’ve prepared this vegetable dish for holiday meals many times. It’s not only tasty but it just has a “holiday look”

Veggie Bundles

1/2 lb. fresh green beans
2 large carrots
1 zucchini
1 yellow squash
4 TBS butter or margarine
1/2 tsp garlic powder
1/2 tsp parsley
salt and pepper to taste

Rinse and snap ends off of green beans. Peel and cut the carrots into thin sticks about the thickness and length of the green beans.

Cut the zucchini and the yellow squash into rings, about 1/2 - 3/4 inches long. Use a knife to scoop out the center of the ring, being careful not to break the ring.

Slide the carrot stick or green beans (or a combination) into the rings until they are filled snugly, but not to the point of splitting the squash rings. repeat this with the remaining vegetables, arranging the color combinations as you like.

Place the bundle in a steamer and steam the bundles according to the manufacturer's directions for the carrots. You can also place the bundles in a pot with a lid and about an inch of water. Cook on medium-high heat until the vegetables are crisp-tender and bright in color.

While the vegetables are steaming, mix the butter or margarine, garlic. parsley. salt and pepper in a cup and microwave until butter is melted. Stir the spices into the butter.

When the vegetables are done, place the bundles on a a serving plate and drizzle them with the garlic butter.

Originally posted at Simply Davine December 2002

20-Minute No-Bake Cheese Pie

20-Minute No-Bake Cheese Pie

1 pre-made graham cracker pie crust
1-14oz. jar of marshmallow cream
1-8oz package of softened cream cheese (NOT lite or fat-free)
1 jar cherry pie filling

Blend the marshmallow cream and cream cheese with an electric mixer until the texture is smooth. Spoon mixture into pie crust and chill. Before serving, spoon pie filling on top of pie.

Variations are as plentiful as there are flavors of no-bake pie crust and pie fillings. Enjoy!

Originally posted at Simply Davine December 2002

Mom's Sage Dressing

Mom's Sage Dressing

1 - 10 oz can condensed Cream of Celery soup
1 - 10 oz can of chicken broth
1 1/2 loaves of plain white bread
2 eggs
1/2 stick of butter
2 medium onions, chopped
Fresh sage to taste (we usually use 2 of those boxes of herbs you get sat the grocery store)
Salt, Pepper, Parsley and Garlic Powder to taste

Brown the onions in the butter. Tear the bread into medium sized pieces. Mix the bread, sage and other spices in a large bowl. Add the soup, eggs, broth and onions and knead until thoroughly mixed. Stuff your turkey and cook according to directions on turkey package for a stuffed bird.

Originally posted at Simply Davine November 2002

Davonna's Cranberry Relish

This my family renown cranberry relish. It's tops on Grandma's request list for Thanksgiving!

Davonna's Cranberry Relish

1- 12 oz bag fresh cranberries
1 cup cold water
1 cup sugar
1 small can mandarin oranges
2 small to medium apples peeled and diced
3/4 cups chopped walnuts

Rinse the cranberries and put them in a saucepan with the water and sugar. Boil rapidly until the berries pop and the liquid thickens into a syrup. (about 4-5 minutes) Let cranberries cool. Chop the mandarin oranges and add them with the apples and walnuts to the cranberries. Mix well. Refrigerate before serving.


Originally posted at Simply Davine November 2002