"Of all the rights of women, the greatest is to be a mother". ~Lin Yutang

Thursday, March 17, 2011

Strawberry Chicken Salad

You can omit the chicken, add a sprinkling of blue cheese, and serve this as a side salad with grilled steaks.
Prep Time: 30 minutes
Cook Time: 8 minutes
Other: 1 hour, 10 minutes
Yield: Makes 4 servings


  • 4  skinned and boned chicken breast halves
  • Raspberry Vinaigrette, divided
  • 8  cups  mixed salad greens
  • 1  quart strawberries, sliced
  • 2  pears, sliced
  • 2  avocados, peeled and sliced
  • 1/2  small sweet onion, diced
  • 1/2  cup  pecan halves, toasted


Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour.
Remove chicken from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.
Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.

Monday, October 18, 2010

Easy Apple Crisp


1 can pie filling

1/4 stick butter

Jiffy cake mix

In 9x9 inch pan, butter bottom and sides. Put in pie filling. Sprinkle cake mix over top. Melt butter and pour over. Bake at 350 degrees for 1 hour

Crockpot Hot Apple Cider

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutesIngredients:

•12 cups apple cider

•1/3 cup brown sugar

•1/2 tsp. ground cloves

•1/4 tsp. ground allspice

•3 (3") cinnamon sticks

•1 orange, studded with whole cloves


Combine all ingredients in a 4-5 quart slow cooker, cover, and cook on low for 2-3 hours, stirring occasionally. Serve in mugs. 8-10 servings

Apple Surprise Rolls


1 16-ounce package hot roll mix

1 medium cooking apple, finely chopped (1 cup)

1/4 cup mixed dried fruit bits or raisins

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

Nonstick cooking spray

1/2 cup sifted powdered sugar

1-1/2 to 2 teaspoons milk


1. Prepare hot roll mix according to package directions. Knead the dough; allow to rest as directed. Meanwhile, for filling, in a small bowl stir together apple, dried fruit bits, brown sugar, and cinnamon. Lightly coat 2 baking sheets with cooking spray; set aside.

2. Divide dough into 16 pieces. Flatten each piece into a 3-inch circle. Spoon 1 rounded teaspoon of filling onto each circle. Shape the dough around the filling to enclose, pulling dough until smooth and rounded. Place, rounded sides up, on greased baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

3. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Cool slightly on a wire rack.

4. For icing, in a small bowl stir together powdered sugar and enough milk to make of drizzling consistency. Drizzle over rolls. Makes 16 rolls

Apple Breakfast Bars


1/2 cup dried apples, snipped

1/3 cup honey

1/4 cup raisins

1 tablespoon brown sugar

1/3 cup peanut butter

1/4 cup apple butter

1/2 teaspoon ground cinnamon

1/2 cup rolled oats

1/2 cup chopped walnuts or pecans

1/3 cup toasted wheat germ

1/4 cup roasted sunflower seeds

2 cups cornflakes and/or wheat flakes


1. In a Dutch oven combine dried apples, honey, raisins, and brown sugar. Heat and stir until mixture boils; reduce heat slightly. Cook, uncovered, for 1 minute, stirring constantly. Remove from heat. Stir in peanut butter until melted. Stir in apple butter and cinnamon. Stir in rolled oats, walnuts or pecans, wheat germ, and sunflower seeds until well combined. Add cereal, stirring to coat.

2. Press mixture very firmly (or bars will crumble) and evenly into an ungreased 8x8x2-inch pan. Chill to set. Cut into 8 bars. Store in an airtight container in the refrigerator up to 2 days. Makes 8 bars.

Apple Saucy Pork Roast

1 3-1/2- to 4-pound boneless pork top loin roast (double loin, tied)
3 cloves garlic, cut into thin slices
1 teaspoon coarse salt or regular salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
3 medium apples, cored and cut into wedges (about 3 cups)
1/4 cup packed brown sugar
1/4 cup apple juice
2 tablespoons lemon juice
2 teaspoons dry mustard

1. Preheat over to 325 degree F. Cut small slits (about 1/2 inch long and 1 inch deep) in pork roast; insert a piece of garlic in each slit. Combine salt, rosemary, and pepper; rub onto meat surface. Place roast on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, for 1-1/2 to 1-3/4 hours or until the meat thermometer reaches 145 degree F. Spoon off any grease from roasting pan.

2. Combine the apples, brown sugar, apple juice, lemon juice, and dry mustard. Spoon apple mixture around roast. Roast, uncovered, for 30 to 45 minutes longer or until meat thermometer reaches 155 degree F and meat juices are clear.

3. Transfer meat to a platter. Cover and let meat stand for 10 minutes before slicing. (The meat temperature will rise 5 degree F during standing.) Remove the rack from the pan. Stir apple wedges into pan juices. If desired, use a slotted spoon to remove apple wedges, and pass juices. Makes 10 to 12 servings.

Friday, July 23, 2010

Taco Salad


2 lb hamburger meat or ground turkey
1 small onion
1 large package of grated cheese
1 taco seasoning package
1 can of kidney beans
2 tomatoes
1 head of lettuce
1 bag of Doritoes
1 large bottle of Western OR Catalina Salad Dressing


MIX and brown the meat and onion in skillet. Drain and add taco seasoning package according to directions. Let meat cool. Add drained kidney beans and cheese. Cut up lettuce and tomatoes: add to the meat mixture. Before serving, add crushed chips and dressing. MIX WELL.