Latest Recipes

Fresh Strawberry Sorbet

Strawberry Sorbet

Strawberry Sorbet

If you ever find yourself driving through Oxnard, CA in the summer, then you should consider pulling over to one of the roadside fruit stands. They have the best strawberries you will find anywhere. Regardless if you have some fresh ripe strawberries then this is a good recipe for you.

  • 1 cup sugar
  • 1 cup water
  • 2 pints strawberries, sliced with the stem removed
  • 1/2 cup fresh lime juice
  • 1/4 cup light corn syrup

Bring the water and sugar to a boil in a medium sauce pan and reduce heat to a simmer and wait for all the sugar to dissolve. Its only takes a few minutes. Then set aside to allow to cool.

Put strawberries and lime into a food processor and puree.

When your sugar water has cooled completely add it to the strawberries with the corn syrup and stir it together. Pour the mixture into a glass baking dish (9″ x 13″) and freeze. After 3 hours mine was mostly frozen but this will vary depending on your freezer and how stuffed it is.

Scoop it out and enjoy…

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Snicker Doodles

Snicker Doodles

Super sweet and cinnamon-y snicker doodles are perfect for anytime of the year.

  • 1 1/2 cups white sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon

    Preheat oven to 400 degrees Fahrenheit. Combine the 1 1/2 white sugar with butter or margarine, vanilla, and eggs. Mix it well. Combine dry ingredients (flour, cream of tartar, baking soda, and salt) in a separate bowl. Blend both dry and wet ingredients together. Take the 2 tablespoons if white sugar and 2 teaspoons and mix them in a bowl. Shape the dough in 1 inch size balls. Roll the 1 inch dough balls in the sugar/cinnamon mixture. Place the balls on your ungreased cookie sheet 2 inches apart. Then flatten them a little so they don’t look like mountains. Bake the cookies 8 to 10 minutes or until set. Once cookies are out of the oven, immediatelyremove them from the cookie sheet and place on a cooling rack.

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    BBQ Chicken Quesadilla

    BBQ Chicken Quesadilla

    BBQ Chicken Quesadilla

    This BBQ Chicken Quesadilla Recipe is quick to prepare and is a favorite of adults and kids.  Incorporating whole grain tortillas or wraps is an easy way to add fiber to your diet. This recipe can be used for an appetizer or a meal when paired with a salad, fruit or some fresh veggies. Vegeterians can modify this recipe by substituting roasted veggies for the chicken.

    • 4 whole wheat tortillas or wraps
    • 2/3 c  jack cheese, shredded
    • 2/3 c cheddar cheese, shredded
    • 1 c roasted chicken breast, cut into small chunks
    • 2 T KC Masterpiece BBQ Sauce (or your favorite)

    Roast 2 boneless, skinless chicken breast (generously brushed with olive oil) in 350 degree oven on cookies sheet for 30 minutes or until cooked through. Cool for 10-15 minutes and cut into small chunks and place 1 c of chicken in medium mixing bowl.  (you may have leftover chicken depending on size of chicken breasts) Gently mix the bbq sauce with the chicken.  On  2 tortillas, evenly sprinkle 1/3  jack cheese on each, then 1/2 c of the chicken chunks on each and 1/3 cheddar cheese on each.   Place the remaining tortillas on top of each and push down lightly. Place the quesadilla on a preheated griddle or two large skillets on medium heat.  Cook one side until lightly browned and gently turn, lightly brown the other side. Place on cutting board and use a pizza cutter to slice into pieces.  Serve with your favorite salsa, sour cream or guacamole. Makes 2 large quesadillas.

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    Healthy Chicken Bow-Tie Pasta Salad

    Healthy Chicken Bow-Tie Pasta Salad

    Summer is the time for cold pasta salads.  This Healthy Chicken Bow-Tie Pasta Salad  Recipe uses a multigrain pasta, lots of fresh veggies, roasted chicken and a light dressing. The recipe has been modified from our original family recipe. For years, we made this pasta salad with regular spaghetti, and without chicken.  We love the healthy multigrain bow-tie pasta and chicken in this version. It is great for lunch or dinner and is a perfect dish to take to potlucks.

    • 1 Box (14.5oz) Barilla PLUS Multigrain Pasta, cooked according to directions on box
    • 1 C each: red, yellow & orange bell peppers, cut into small slices
    • 1 bunch of fresh aspargus, cut into approx 2″ pieces and blanched in boiling  water for 5 minutes, drain & rinse in cold water
    • 1 large can sliced black olives, drained
    • 2 C cubed fresh mozarella cheese
    • 1 1/2 C cherry or cherub tomatoes, cut in half
    • 3 boneless, skinless chicken breasts, roasted and cubed
    • 1/2 C  Wishbone Light Italian Dressing, more if desired
    • 2 T McCormick Salad Supreme Seasoning

    Brush chicken breasts generously with olive oil and roast in 350 degree oven for 30-40 minutes until cooked through.  Cool for about 30 minutes and cut into cubes.  Cook pasta al dente, drain and rinse with cold water, drain again. Put pasta in large mixing bowl.  Add remaining ingredients and stir until mixed thoroughly. If salad seems dry, add more dressing.  Cover and chill for 4 hours or overnight. If possible, stir lightly once after 2 hours and again before serving. Serves at least 12. Recipe may easily be cut in half.

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    Deviled Eggs

    Deviled Eggs

    Be sure to try this simple and tasty Deviled Egg Recipe….it makes a good appetizer or side with a sandwich, and a sure hit at potlucks.

    • 8 large eggs, hardboiled
    • 2 T Best Foods Mayonnaise (light)
    • 2 t mustard
    • 1 T sweet pickle relish, drained
    • 1/8th t Lawry’s Seasoned Salt
    • 1/8th t Lawry’s Seasoned Pepper
    • Paprika

    Place eggs in saucepan, cover with cold water and bring to a boil.  Turn down to low and simmer for 20 minutes.  Pour off hot water and fill saucepan with cold water.  Add about 2 cups of ice to cold water to expedite cooling process.  Wait about 15-20 minutes and then peel eggs.  Slice eggs in half and place yolks only in medium size mixing bowl.  Use a pie crust cutter or a fork to chop the yolks finely. Add  mayo, mustard, pickle relish, salt and pepper and mix together with spoon. If mixture is very dry, add a small amount of  Mayonnaise. Using a table knife, fill the egg white halfs with yolk mixture. Sprinkle tops lightly with paprika.

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    Easy Teriyaki Chicken with Grilled Spinach

    Easy Teriyaki Chicken

    Easy Teriyaki Chicken

    This Easy Teriyaki Chicken with Grilled Spinach Recipe is great hot off the grill.  The three-ingredient sauce is so simple, but tastes amazing!  If you do not have a grill, both the chicken and spinach can be prepared in the broiler.

    Teriyaki Chicken

    • 2 T low-sodium soy sauce
    • 1 1/2 T honey
    • 1 T tomato paste
    • 4 skinless chicken thighs (any other skinless chicken pieces may be substituted)
    • toasted sesame seeds

    Combine soy sauce, honey and tomato paste in medium bowl. Add chicken and turn to coat all sides. Put chicken on pre-heated grill (sprayed with non-stick spray) and cook both sides on medium until cooked through. Cooking time will vary based on the size of the chicken pieces. Alternative cooking method:  put chicken under pre-heated broiler on a prepared broiler pan and cook both sides until cooked through. Plate with grilled spinach and sprinkle both with toasted sesame seeds.

    TIP:  Leftover tomato paste can be frozen in tablespoon-size portions on a sheet of wax paper, peel them off, and store frozen in a ziplock bag.

    Grilled Spinach

    • 4 C fresh spinach
    • olive oil, spray
    • salt & pepper, to taste

    Use a large square of heavy-duty foil, sprayed with olive oil. Put spinach on foil and spray spinach with olive oil, toss to coat. Fold over and seal edges of foil to form a well-sealed pouch. Cook on grill over medium heat about 8-10 minutes just until wilted. Do not turn pouch. Open carefully, season with salt and pepper to taste. Alternative cooking method: put spinach pouch under pre-heated broiler and cook until cooked through. Plate with chicken and sprinkle both with toasted sesame seeds.

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    Refreshing Tossed Salad

     This Refreshing Tossed Salad Recipe is a combination of your favorite salad greens, fruit, onion, nuts and tossed with a sweet vidalia onion dressing. It is colorful, healthy and delicious for a spring or summer meal.

    • salad greens
    • purple onion, sliced thinly
    • strawberries, hulled and sliced
    • mandarin orange segments, drained
    • pecans, chopped
    • bottled sweet vidalia onion dressing (Ken’s Steak House Lite is a favorite)

    You can select the amounts in this recipe according to your preference and number of people you are serving. Mix all ingredients in large salad bowl and toss lightly with dressing.  Plate on individual serving dishes.

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    Four Layer Lemon Delight

    4 Layer Lemon Delight

    4 Layer Lemon Delight

    This recipe for Four Layer Lemon Delight is an easy to make favorite. The combination of creamy fillings  with a shortbread like crust makes for an incredible dessert. Its especially cool and refreshing for a summer day…or any other day!

    • 1/2 c finely chopped pecans
    • 1 c flour
    • 1 stick butter (1/2 c)

    Mix above as you would for pie crust and press into 9X13 glass pan. Bake at 375 degrees for 15 minutes or until lightly browned.  Cool completely on wire rack.

    • 1 c cool whip, defrosted in refrigerator
    • 1-8 oz. package of cream cheese (not lite), softened
    • 1 c powdered sugar

    Combine all ingredients above and whip with electric mixer until fluffy. Spread on cooled crust. Refrigerate for at least 1 hour.

    • 2 small packages of lemon instant jello pudding (alternatively, chocolate may be used)
    • 3 c cold milk

    Blend together with electric mixer on low until thickened (about 2-3 minutes). Pour over cool whip/cream cheese mixture. Refrigerate  to set until firm. (about 1-2 hours)

    Spread a small 8-oz tub of cool whip, defrosted, on top.  Optional: sprinkle with coconut. Store in refrigerator.

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    Sugar Cookie

    Sugar Cookie

    Sugar Cookie

    I modified this easy recipe that I found on allrecipes.com and it turned out great. It even made my friend smile again when she was sad

    • 2 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 cup butter, softened
    • 1 1/2 cups white sugar
    • 1 egg
    • 1 1/2 teaspoon vanilla extract
    1. Preheat your oven to 375 degrees.  In a small bowl, mix together flour, baking soda, and baking powder.
    2. In a seperate large bowl, beat together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls. Then roll them in granulated sugar for an even coat and place them onto un-greased cookie sheets.
    3. Bake 8 to 10 minutes or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
    4. Serve with milk and enjoy
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    Chicken and Vegetable Tetrazzini

    Chicken and Vegitable Tetrazzini

    Chicken and Vegitable Tetrazzini

    The Chicken Tetrazzini Recipe was originally created in 1908 in San Francisco and named in honor of an opera star, Luisa Tetrazzini.  There have been many versions since then.  This version is my favorite as it incorporates lots of colorful and healthy vegetables and is delicious made with whole grain pasta.

    • 3 c purchased rotisserie chicken or oven- roasted chicken breast meat (about 3 breasts), cut into chunks
    • 8 oz  linguine pasta, broken in half. (you can use either regular or whole grain pasta)
    • 12 oz fresh asparagus, trimmed and cut in 1-inch pieces
    • 8 oz small fresh mushrooms, cut in half
    • 3 sweet peppers, (red, yellow & orange) seeded and cut in 1 inch pieces
    • 2 T butter
    • 1/4 c flour
    • 1/8 t ground black pepper
    • 1  14 oz can chicken broth
    • 3/4 c milk
    • 3/4 c  fontina cheese, shredded
    • 1 T finely shredded lemon peel
    • 2 slices sourdough bread, cut in cubes
    • 1 T olive oil

    Cook linguine in dutch oven according to package directions.  Add asparagus the last 2 minutes of cooking. Drain and return to pan. In large skillet cook sweet peppers and mushrooms in hot butter over medium heat for 8-10 min or until veggies are tender, stirring occasionally. Stir the  flour and black pepper into the veggie mixture, over medium heat, until well combined. Add broth and milk all at once.  Cook and stir until thickened and bubbly. Add veggie mixture, chicken pieces, cheese and half the lemon peel to pasta mixture in dutch oven. Toss gently. Spoon pasta mixture into 3-qt (9×13) rectangular baking dish. Toss together bread cubes, olive oil and remaining lemon peel in mixing bowl.  Spread bread cubes evenly on pasta mixture. Bake, uncovered @350 degrees, for 15 minutes or until heated through and bubbly.

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