Recipe #19 - Garlic Cheese Crescent Rolls

1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons butter, melted
1-1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese and a little romano and mozzarella if you happen to have some. I do love me some cheese.

  • Separate crescent dough into eight triangles. 
  • Combine the butter, garlic powder and oregano; brush over rolls. 
  • Roll 'em up and sprinkle with Parmesan cheese.
  • Bake at 375° for 10-12 minutes or until golden brown. Serve warm.
I told you, I have a "thing" for crescent rolls. They just make me happy. Fat and stuff be darned.

Recipe #18 - Hamantaschen - Happy Purim!

Yummy! Made these for religious school - definitely worth doing again!

3 eggs
1 cup white sugar
1/2 cup safflower oil (i used half butter half oil)
1 lemon, zested
1 orange, zested
4 cups unbleached all-purpose flour
2 teaspoons baking powder
Filling of your choice - I did dark chocolate pieces with raspberry jam, well, because I could!


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
  3. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
Bake in the preheated oven until golden brown, about 15-17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Yup, I'll do these again next year!


Recipe#17 - Green Chile Cornbread

Green Chile Cornbread Recipe


  • 1 cup plus 2 Tbsp cornmeal
  • 1 cup all purpose flour
  • 1 teaspoons salt
  • 1 teaspoon baking soda
  • 1 Tbsp baking powder
  • a few squirts of agave nectar
  • 1/2 cup (1 stick) softened unsalted butter
  • 1/2 cup sour cream
  • 2 eggs
  • 1 1/2 cups milk
  • 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
  • 1 cup corn (frozen is fine)
  • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

Mmmm, definitely one to make again!


Recipe #16 - Honey Lime Salmon

3 tablespoons honey
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon salt
3/4 teaspoon freshly grated lime peel
pepper to taste
4 pieces wild salmon fillet, 3/4 inch thick (about 6 ounces each), skin removed
2 tablespoons chopped fresh cilantro leaves
Lime wedges
1. In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 teaspoon very hot water until blended.
2. Remove any bones from salmon. With hands, rub honey-spice mixture all over salmon.
3. Place salmon on grill or grill pan over medium heat and cook 10 minutes or just until salmon turns opaque throughout and flakes easily when tested with a fork, carefully turning salmon over once with wide metal spatula.
4. Sprinkle salmon with cilantro and serve with lime wedges. Or, if you're me, squeeze the lime all over the place because it is your favorite of the citrus fruits.

Will I make it again? Mmmmm, I'm betting so!


Recipe #15 Quorn Enchiladas

I would venture to guess that 50% of my at-home lunches of late have been the Quorn non-Chicken fillets with the cranberry and cheese. On my most recent pilgrimage to Whole Paycheck, I noticed that Quorn has non-Chicken strips, so I hadda get 'em. Tonight will be enchilada night at our house... non-chicken and sour cream enchis to be exact.


  • 1/3 bunch cilantro
  • 1/3 cup sour cream
  • 2/3 (7 ounce) can jalapeno salsa
  • 2/3 (7 ounce) can prepared green chile salsa
  • 1 bag of Quorn non-chicken strips
  • 1/3 onion
  • 4 (6 inch) flour tortillas
  • 2/3 cup shredded Cheddar cheese

  1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  2. To Make Quorn Mixture: In a large bowl, combine Quorn, onion and the remaining  green chile salsa. Mix well.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the Quorn mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 20 minutes, or until dish is heated through and bubbling.             
Will this happen again? In a word, YUP. I added extra sour cream because, well, I LOVE it.


Recipe #14 - Turkey (Tofurkey) Tetrazzini

6 oz. spaghetti noodles
1 cup of chopped mushrooms
1 cup of peas
12 oz. cooked turkey or Tofurkey
1 cup and maybe a smidge more buttermilk
2 Tbsp. cornstarch
1 clove garlic - minced
1/2 tsp. black pepper
1/2 t. paprika
a handful of chopped parsley
grated parmesan cheese (I used about 1/3 cup)
bread crumbs for the top if you want (I, personally, don't want)

Oven to 350. Coat a 9x9 pan with olive oil. Cook pasta, drain and set aside. Cook mushrooms in a skillet. When almost done, add the peas and the turkey and mix, then set aside.
Mix the buttermilk, cornstarch, garlic, pepper and paprika. Stir into the tofurkey/veggie stuff. Stir over medium heat until it thickens a little bit - maybe a little boily action. Remove from heat and add pasta, parsley and cheese. Huck it in the baking pan. Bake about 10 minutes, then remove and add the breadcrumbs - huck back in there for 5 minutes or 'til pretty and light brown on top and bubbly.


Recipe #13 - Corn Souffle

1 bag of frozen corn
1 can cream style corn
4 Tbsp. butter
2 eggs and 2 whites
Box of cornbread mix
1 pint of sour cream
1 c. shredded cheddar cheese

Mix. Huck in baking dish. Bake at 350 for about 40 minutes or 'til lightly brown and happy.

Okay, this one isn't so new, but it is my favorite football side.

Recipe #12 - Whack-a-mole

I know, it isn't like I watch the Super Bowl or anything, but that doesn't mean I can't make a huge honkin' bowl of guacamole and peek out for the commercials!

3 avocados
1 onion chopped
1 Jalapeno chopped
1 tomato chopped
1 can corn drained
1 can black beans drained and rinsed and drained again
a little handful of chopped cilantro
juice of one lime
1 clove of garlic minced
1 tsp. cumin
1 tsp. Chipotle pepper
pinch of salt, if you must.

Mix, mush and maow.

Yup, I'll make it again! Maybe tomorrow. So danged good. I make myself ill from eating more than my share.


Recipe #11 - White Lasagna

I think this one is from a Rachel Ray Cookbook with a few modification.

Olive oil for cooking
2 lbs. of soysage crumbles
1 lb. sliced mushrooms
Salt and peps
4 Tbsp. butter
4 Tbsp. flour
1.5 c. skim milk
2 c. veggie stock
A bunch of baby spinach leaves
1 box of lasagna noodles
4 c. provolone, mozzarella or other mixed up Italian cheeses
Fresh basil leaves

Cook soysage in olive oil until crumbly and happy (carnivores can use real snausage). Add the mushrooms and cook 'til they look happy. Season to taste and set aside.

MULTITASK - while cooking the above, melt butter in a sauce pot and sprinkle the flour in there, stirring so you don't get lumpy. Add milk and stock and whisk into a frenzy - okay, just so it is well blended and unlumpy until boiling, then simmer until it thickens - 3 minutes or so.

Dump some sauce in a lasagna pan (13x9). Throw some baby spinach on top in a layer. Layer some noodles on top. Layer on the soysage and mushrooms. Layer on more spinach, then sauce, then some cheese. You'll be able to make 3 sets of layers, I think. I like the top layer to be cheese.

Cover with foil, bake at 350 for 30 minutes, then remove the foil and bake for another 15 minutes or til melty and bubbly and pretty. Add the basil leaves as soon as it comes out of the oven.

Will I make it again? Yes, but. I feel that lasagna needs something red in it - peppers, tomatoes, i dunno. The boys liked it, as did I, but, I have a mental block against red-free lasagna. - Next time, either peppers and/or tomatoes must be here for me.


Recipe #10 - Acorn Squash Crescents

This is so stinkin' easy... and, now that I've got to make up one recipe for last month, I'm glad for this one!

1 Acorn Squash
2 Tbsp. Butter
2 Tbsp. Brown Sugar
Balsamic Vinegar to taste.

Preheat oven to 400 F. Lightly oil a baking pan. Cut squash in half lengthwise (These suckers are hard to cut!). Remove the seeds. Cut into 1/2" crescents. Put them in the pan and bake for about 15 minutes. Remove and brush both sides with butter. Sprinkle brown sugar on each. Add some cinnamon or balsamic vinegar if you'd like. Return to oven for another 10 minutes. Remove. Snarf most of it before dinner.

Will I make it again? Yuppers. Yummy and easy... what could be better?