Broiled Frosting

Sometimes what you want isn't a thickly frosted super sweet cake but something a little lighter yet still sweet.  This Broiled Frosting is the answer.  It's a great topper for a coffee cake or muffins, too, when you want that added little something.

Broiled Frosting 1/4 cup softened butter
2/3 cup brown sugar
1/2 cup finely chopped nuts
1 cup flaked coconut
3 tbsps milk
Mix the butter, brown sugar and nuts and coconut thoroughly.  Add milk to moisten.  Spread over cake (makes enough for 9 X 13 sheet cake).  Set oven control to broil or 550F.  Place cake five inches from heat source and broile about 3 minutes until bubbly and slightly golden. Watch carefully, this frosting will burn quickly.  I half it with success.
May skip coconut and increase nuts to 1 cup, or substitute 1/2 cup cereal flakes.

Kid's Favorite Casserole

This is a child friendly variation of the classic Shepherd's Pie.   I found this in a Pillsbury magazine cookbook about 35 years ago and it has been a favorite recipe of this household ever since.  I admit I think I like this recipe better than my children ever did.  It's a great comfort meal.  The recipe book suggested serving with a fruit cup and snickerdoodles.  I think that menu is perfect, covering every possible food group.


Kid's Favorite Casserole
16 oz. green beans, cooked, drained
16 oz. ground beef
1/2 small diced onion
1 tsp garlic
salt and pepper to taste
1 can condensed tomato soup
2 cups prepared seasoned mashed potatoes
6 ozs. shredded cheddar cheese
Brown ground beef with onion, garlic.  Season to taste, then add can of tomato soup.  In casserole, layer green beans, meat mixture, and top with mashed potatoes.  Sprinkle potatoes with cheese.  Bake at 375F for 30 minutes.

Spinach Stuffed Chicken Breasts

I found a similar recipe in a magazine, which called for seasoned spinach only.  It lacked something.  Katie and I played with it and came up with this version which was is so very yummy.  I've used boneless breasts and rolled them up but the bone-in breasts work the best for keeping the filling in the breasts. 


Spinach Stuffed Chicken Breasts
1 10oz bag fresh spinach
1/2 small onion, finely diced
1 tsp garlic, minced
1 8oz. pkg. softened cream cheese
6 4oz. bone in chicken breasts
Alfredo sauce
Cook spinach with 1 tbsp water in covered dish in microwave on HIGH for 5 minutes.  Drain and then squeeze dry.  Rough chop.
Mix spinach with the next three ingredients.  Cut deep slit into side of chicken breasts.  Stuff spinach cheese mix into the breasts and bake at 425 for 40 minutes.  Serve chicken over Pasta with a thin Alfredo sauce to compliment.

Potato Chowder

Potato Chowder 1/2 cup finely minced onion
1 stalk celery, finely diced
2 tsps. garlic

Saute lightly in olive oil.  When translucent add:

6 medium red potatoes, diced
Add water to just cover and salt well, then cook until potatoes are fork tender.  Add
1 12 oz. can evaporated milk
1 14 oz. can chicken broth
salt and pepper to taste


Heat to almost boiling.  Lower heat to simmer until ready to serve.  Just before serving add

1/4 cup instant potatoes to just thicken the liquid.  You may add grated cheddar cheese and diced crisply cooked bacon for added flavor.  I like to garnish with minced green onion and occasionally I stir in 3 ounces cream cheese for a richer, creamier texture.

Penny's Tuna Pasta Salad

John introduced me to this salad, recalling that it was something his mom made frequently in summers.  I took his vague recollections and put this together.  It's a favorite and is so budgetwise that summer's we ate it at least once a week.

Penny's Tuna Pasta Salad

12 oz. cooked, cooled pasta (I had penne, but have used seashells, bow ties, elbows)
1 7oz. pkg. water packed tuna
2 cups chopped vegetables (I use whatever I have on hand.  Today it was carrots, green onions, celery and pimento stuffed olives.  I've used green peas, black olives, bell peppers, onions in whatever combinations I might have)
1 cup mayonnaise
1 tbsp prepared mustard
salt and pepper to taste
lemon pepper(optional)
Mix all ingredients well.  Chill well.  Tastes even better on the second day!

Easy Tiramisu

The original recipe made just enough for two and is super simple to make up in muffin tins lined with foil cup cake papers.  However, for a crowd this recipe can be made in a loaf pan and sliced to serve.  It's easy and cool and delicious and the richness it has belies that it's calorie wise and low sugar.

Easy Tiramisu 1 8oz. container of whipped topping, or 2 cups whipped cream
1 8oz. pkg. cream cheese, softened
1 3 oz. pkg. instant vanilla pudding
2 cups cold milk
1/2 box vanilla wafer
1 heaping tbsp instant coffee
3 tbsps hot water
Cocoa powder or solid chocolate to grate
Mix pudding according to directions.  Add softened cream cheese and mix well.  In small bowl, dissolve coffee in hot water.  Dip vanilla wafers in coffee mixture and line a 9inch loaf pan, bottom and halfway up sides with the wafers.  Pour cream cheese pudding mixture into the pan on top of the wafers.  Spread whipped cream over top, dust with cocoa or grated chocolate.  Cover and allow to sit in fridge for at least an hour, overnight is even better, before serving.  *Note* I use sugar free items to make this a lower cal treat.  So good and delicious!

Dry Marinade for Beef

Spicy Dry Beef Rub 1 1/4 tbsps. paprika
1 tbsp. kosher salt
1 tsp. minced garlic
1/2 tsp black pepper
1 tbsp. grated fresh onion
1/2 tsp. cayenne pepper
1/2 tsp. dry oregano
1/2 tsp. dry thyme
2 tbsps. olive oil
Mix well and rub over a 3 pound beef roast.  Equally good on chicken, or pork.

Another rub I like is very easy.  It consists of yellow mustard (though I like the whole grain brown mustard as a nice change) and black pepper.  Rub meat with the mustard, then sprinkle liberally with black pepper, the coarser variety is best. 
For both these recipes I'd place the meat in the oven to roast.  Usually plan on 30 mins per pound at 325F to roast beef.