Monday, October 25, 2010

Dill Pickle Meatloaf

Wow! This tastes delicious! If you love dill pickles, you are going to LOVE this meatloaf. This recipe is from one of my favorite sites and can be found here. This didn't need any adjustments, the only thing I did differently was to use dry Italian bread crumbs instead of fresh bread and cooked it in the microwave to drain away all the fat :)


  • 1 egg
  • 1 small onion, chopped
  • 1/2 cup dill pickle juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 slice bread, torn into small pieces or 1/2 - 3/4 cup dry bread crumbs
  • 1 pound lean ground beef
  • 1/4 cup chopped dill pickles
  • 1/4 cup ketchup
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Worcestershire sauce


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
  2. Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
  3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). 

Alternatively, you can cook this in a Tupperware Micro Cooker so that fat drains from the meatloaf. I cooked it for approx. 35 minutes on high. I did put the lid on for the majority of the cooking and took it off the last 10 minutes.

Thursday, October 14, 2010

Linda's Eggplant and Zucchini Casserole

If you have an abundance of eggplant and zucchini and you are looking for something different to make, give this recipe a try. I based it on a recipe I found online, but of course I had to make it my own ;-) All measurements are approximate, as I did not measure.


2 medium eggplant, peeled and chopped 
1 medium zucchini, chopped
1 + 1/2 small - medium sized onion, chopped
1/2 med size green pepper (red pepper would be good too), chopped
2 cloves garlic, minced
1 tablespoon olive oil
Pinch of Salt
Approx. 1/4 tsp fresh ground black pepper
Approx. 1 tsp. italian seasoning
1 cup italian bread crumbs, divided
2 eggs, beaten
1 1/2 cup shredded cheddar cheese
Olive Oil


In a microwave safe bowl, add the zucchini, eggplant, onion, green or red pepper and garlic. Add just a pinch of salt, you don't want any more than that or it will be too watery, as the salt draws out the moisture in the eggplant and zucchini. Add the black pepper. Coat the veggies in the 1 tbsp olive oil.  Make sure everything is coated. Put a lid on it and microwave approximately 8 minutes on high or until everything is soft. Let cool for about 5-10 minutes.

When slightly cooled, add 1/2 cup bread crumbs, 1 cup cheese and italian seasoning. Mix well and then add in the eggs. Mix well and put into a 1 quart greased casserole dish. Top with 1/2 cup cheddar cheese and top that with 1/2 cup bread crumbs. Drizzle olive oil over the top, you can kinda mix the crumbs with the oil, if you want. Then bake in a 350 oven for 25 minutes or until bubbly and golden brown.


Wednesday, October 6, 2010

Linda's Crock Pot London Broil

I had a partially thawed London broil in the refrigerator and decided at the last minute to cook it in the crock pot. I had to think quickly so that it would be done for dinner, so here is my recipe:

London Broil
2 cups beef broth (I used Watkins Soup base - see below on how to order this)
1 Bay leaf
Approx. 1 tablespoon Worcestershire sauce
1 large onion
1/2 packet dry onion soup mix
dash Italian seasoning
Garlic Powder to taste
few fresh oregano leaves

Slice the onion in the bottom of the crock pot. Put the meat on top of the onion (I scored my meat so that the flavor would absorb). Mix your broth (if using Watkins) and add half to the pot. The other half, add about a tablespoon of cornstarch...mix so that there are not any clumps. Put the dry onion soup mix in the pot and pour remaining broth mixture on top. Sprinkle the Worcestershire sauce over the meat and add the garlic powder and Italian seasoning. Cook on high for approximately 4 hours. At the last hour before serving, add in the fresh oregano leaves.

Note: If your meat is thawed, cook on low for approximately 8 hours.
If you want a thicker gravy, during the last hour or so, mix a couple tablespoons Cold water and a couple tablespoons cornstarch together to make a paste and add to the liquid to help thicken it up.

I did not measure my seasonings, added according to what I like - so use your own judgment.

Optional: Serve with fresh mashed potatoes and other vegetable of your choice.

To order Watkins Beef Soup base - visit and upon checkout enter my consultant # 367300. The soup bases last a long time and you only need 1 1/2 tsp per 1 cup of hot water.

Saturday, July 24, 2010

Linda's Creamy Blueberry Ice Cream

This is so creamy and delicious. If you like the taste of the homemade blueberry pie filling, you are going to love this ice cream!  This is made in two stages - the filling and then the ice cream.  The ice cream is a perfect base to add other items too, not just the blueberry filling.  And the filling is a great way to add on top of a cheesecake or store bought ice cream.

Yields: 2 quarts of ice cream

Blueberry Filling:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 pint fresh blueberries (2 cups frozen can be substituted)
2 tablespoons lemon juice
1/2 - 1 teaspoon cinnamon, depending on your taste

In a saucepan combine the sugar and the cornstarch.  Stir in the water until smooth.  Add blueberries, lemon juice and cinnamon.  Bring to a boil, reduce heat and simmer for approximately 10 minutes or until blueberries pop and sauce thickens.  Remove from heat and gently smash blueberries with a potato masher or similar device. Transfer to a bowl and let cool.  When cool enough to handle, put in the refrigerator. 

Vanilla Ice Cream:
2 cups sugar (use less if using regular pudding - approx 1 1/2 cups)
2 small boxes or 1 large box instant vanilla pudding mix (I used sugar free)
2 cups whipping cream (1 pint)
3 cups whole milk
2 teaspoons vanilla extract

Whip all ingredients together until fully combined.  Put in the refrigerator for approximately an hour (or over night).  It will thicken up in the refrigerator. Fill your ice cream maker to about 2/3 with the ice cream mixture and churn according to the manufacturers instruction (depending on the size of your ice cream maker - you will have some left over - just put it back into the refrigerator until you are ready to use it)

In a freezer safe container add 1/4 of the blueberry mixture and half the ice cream - then 1/4 of the blueberry and the remaining ice cream and gently fold or swirl the two together. Freeze.

You could add 1/2 the blueberry mixture to the first batch of ice cream, but you are not going to see a nice texture on the ice cream - this is the way I did mine the first time, it was very soft.  But, it hardens up nicely in the freezer :)

Hope you like it as much as we do!

Wednesday, May 26, 2010

Strawberry Rhubarb Jello

I found this on one of my favorite recipe sites -

The original recipe follows, my changes are below


  • 3 cups diced rhubarb
  • 2 cups water
  • 1 2/3 cups sugar
  • 1 (6 ounce) package strawberry gelatin
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/2 cup chopped walnuts


  1. In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.


I used one small package of strawberry jello and one small package of orange jello.  I reduced the sugar a bit, because jello is made out of sugar why add more?  I think this could easily go down to 1 cup and definitely use a sugar substitute and sugar free jello to make it diabetic and waist friendly :) 

I let mine chill for 6 hours in a mold and it still was not set, so I just put in a big bowl.  This makes a LOT.  I think it would be great to take to a picnic or covered dish event. 

It was really good and will definitely make it again, but will definitely cut it in half - way too much for 2 people ;-)

Monday, April 26, 2010

Linda's Crockpot Creamy Chicken and Noodles

This recipe is something I made up, but did go along the guidelines for a similar recipe found in the Better Homes and Gardens Cookbook.

2 cups sliced carrots (4 medium)
1 1/2 cups chopped onion (3 medium)
1 cup sliced celery (2 stalks)
2 Tablespoons chopped fresh parsley
1 bay leaf
3-4 large boneless chicken breasts, cut into large pieces (or you can leave them whole)
2 cans cream of chicken soup or substitute one of the cans for cream of mushroom or cream of celery
1/2 cup water
1 teaspoon dried thyme, crushed
1/2 teaspoon black pepper
2-3 cups Dried wide noodles (or you favorite)
Salt, pepper and garlic powder to taste
1 cup sour cream

In the bottom of the crockpot place the carrots, onion, celery, parsley and bay leaf.  Place the chicken on top of veggies. 
In a bowl, mix together the soup, water, thyme and 1/4 tsp pepper.
Cover and cook on low for 8-9 hours or on high 4 - 4 1/2 hours.
Approximately a half hour to an hour befor serving, add in the uncooked noodles and a little extra water, as the noodles will soak up the water.  Once the noodles are cooked, add in the sour cream, garlic, salt and pepper.  Cook a little while longer.
Remove bay leaf and serve.
You can also add frozen peas at the end as well.  This is a very versatile recipe that can easily be adapted to your own tastes.

Tuesday, April 13, 2010

Join the Mixing Bowl - A Social Network for those that love Food!

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* Write your own blogs on any food topic, and read blogs posted by other Mixers.
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Friday, April 9, 2010

Potato Bread - Bread Machine

This is taken from my Red Star bread machine recipe book.

Use Basic Cycle for 1 1/2 lb. loaf.

1 1/4 cup water, room temperature
3 Tbsp Oil
3 Tbsp sugar
1 1/2 tsp salt
1 tsp Lemon zest (I use Watkins dried Lemon Peel)
1/2 tsp white pepper (I use black)
2 tsp dried minced onions
1/2 cup Potato Flakes
3 cups bread flour
2 1/4 tsp active dry yeast

Add ingredients according to your manufacturers instructions.

Onion Soup White Bread - Bread Machine

This is taken from my Red Star bread machine recipe book.

Use Basic Cycle for 1 1/2 lb. loaf.

1 cup water, room temperature
3 Tbsp oil
2 Tbsp sugar
2 Tbsp Dried Onion Soup Mix
3 Cups Bread Flour
2 1/4 tsp Active Dry Yeast

Add ingredients according to your manufacturers instructions.

Egg Bread - Bread Machine

This is taken from my Red Star bread machine recipe book.

Use Basic Cycle for 1 1/2 lb. loaf.

1/2 cup + 1 tablespoon room temperature water
2 Eggs
3 Tbsp butter
3 Tbsp sugar
1 1/2 tsp salt
3 cups bread flour
2 1/2 tsp active dry yeast

Add ingredients according to your manufacturers instructions.


French Bread - Bread Machine

This is taken from my Red Star bread machine recipe book.

Use Basic Cycle for 1 1/2 lb. loaf.

1 1/3 cup + 1 Tablespoon water, room temperature
1 tsp sugar
1 tsp. salt
4 Cups Bread Flour
2 1/4 Active Dry Yeast

Add ingredients according to your manufacturers instructions.

Cheese Herb Bread - Bread Machine

This is taken from my Red Star bread machine recipe book.

Use Basic Cycle for 1 1/2 lb. loaf.

1 cup water, room temperature
3 Tbsp. oil
3 Tbsp. sugar
1 1/2 tsp salt
1 1/2 tsp Italian Seasoning
1/3 cup Parmesan Cheese (grated)
3 cups Bread Flour
2 1/4 tsp Active Dry Yeast

Add ingredients according to your manufacturers instructions.

Enjoy :)

Linda's Crockpot Stew

I took a couple different recipes and made my own version.  It came out perfect.

1-2lb stew meat
1 package Dried Onion Soup Mix
2 cups beef broth (I used Watkins Beef soup mix)
2 medium onions, chopped in big pieces
3-4 carrots chopped in big pieces
1-2 celery ribs chopped in big pieces
2-3 large potatoes chopped in big pieces
1 Large Bay Leaf (or 2-3 small)
1 tsp Paprika
1 tsp. Worcestershire Sauce
1 tsp basil
1 tsp oregano
1 Tbsp tapicoa
Garlic powder or fresh to taste
Salt and Pepper to taste

In a ziploc bag, toss onion soup mix and stew meat.  Put into crockpot (you could probably skip the bag - but just make sure it is all coated evenly)

Add the remainder of the ingredients and stir to coat evenly.

Cover and cook on high 4-5 hours or on low 8-10 hours.

Serve with homemade bread, optional :-)

If you have any leftover veggies like peas or green beans, you can add them in at the end. 

Monday, March 1, 2010

Macaroni Salad

This is my favorite macaroni salad.  

Cook 2 cups macaroni in boiling salted water until tender.  Rinse and drain.  Then place in a large bowl and mix together the following:
3/4 cup mayonaise
1/2 cup evaporated milk
1 tsp salt
1 Tbsp vinegar (I use apple cider vinegar)
2 Tbsp sugar
Then add:
1 cup diced celery
1/2 cup diced onion
1/2 cup grated carrot
Pour over macaroni and sprinkle with celery seed.  Garnish with sliced hard cooked eggs.  

Pepper Cabbage

This is my mom's recipe.  Delish :)

1 pound cabbage
1/2 tsp salt
1/4 cup vinegar
1/2 green pepper
1/2 red pepper
1/2 cup sugar
1/2 tsp celery seed

Finely cut cabbage and peppers.  Add salt, sugar and celery seed. Pour vinegar over all.  Let stand 15 minutes and stir.  
Serves: 5

Old Fashioned Rice Pudding

This is my grandmother's recipe.  Really good :)

2 quarts milk
1/2 cup Carolina rice
2/3 cup sugar
1/2 cup raisins
1 1/2 tsp. vanilla

In a large Pyrex baking dish (2 1/2 to 3 quart size) combine the milk, rice and sugar.  Preheat oven to about 340 degrees (that is not a typo) and bake for about 2 hours in all.  Set the timer for 30 minute intervals and stir the pudding each time it rings.

Soak the raisins in a little water for half an hour to soften them.  About 15 minutes before baking time is up, stir the drained raisins and vanilla into the pudding.

Bake uncovered, do not set the baking dish in a pan of water as for custard.  Chill before serving.

Friday, February 12, 2010

Crockpot Potato Soup

YUMMMMMMMM!! This is delicious! My son couldn't get enough of it :)


6 cups diced, peeled potatoes
5 cups chicken broth
2 cups diced onion
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup butter or margarine
2 tsp salt
1/4 tsp. pepper
12oz can evaporated milk
3 Tbsp chopped fresh parsley
1 Tbsp dill


1. Combine all ingredients except milk and parsley in slow cooker.
2. Cover. Cook on High 7-8 hours or until vegetables are tender.
3. During the last hour turn it down to low and stir in the milk, parsley and dill.
4. If desired, mash potatoes before serving.

The original recipe was taken from Fix-it And Forget-it Cookbook
I changed it quite a bit from the original recipe, but if you have this book or you buy it, you will find it under "No-Fuss Potato Soup"

Corn Chowder


1 large onion, chopped
2-3 Tbsp. butter
2 cups chicken broth
1 can cream-style corn
1 can corn (drained)
1 can cream of chicken soup
4 medium potatoes, peeled and cut into 1/2" cubes
2 cups milk
1 1/2 tsp. salt
3/4 tsp. pepper
Minced fresh parsley, optional


In a dutch oven, saute onion in butter until tender. Add the chicken broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, cream of chicken soup, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with fresh parsley, if desired.

Makes 8 servings.

Friday, February 5, 2010

Alton Brown's Lavash (Crackers) + Review

I decided I wanted to make my own crackers. I had seen this recipe on the Food Network, so I was curious. Below is the recipe and my review. They are actually quite tasty made my way ;-)


* 14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling
* 1 teaspoon table salt
* 1/2 teaspoon granulated sugar
* 2/3 cup water, plus additional if needed
* 1 whole egg
* 5 tablespoons unsalted butter, divided, melted, and cooled slightly


Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.

Preheat the oven to 375 degrees F.

Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.


My Review:

These sounded so bland plain, so I added some Garlic Garlic from Tastefully simple, which is basically dehydrated garlic, parsley and a few other herbs. I added this to the dry ingredients and continued to follow the recipe.

I think that Pizza or Italian seasoning would be good or any of your favorite herbs..

I sprayed the pan with cooking spray, instead of using butter.

It rolled out easier than I had thought and thought that I should probably prick the dough, but I baked the first pan for almost 15 minutes. Just as I thought, the dough popped up giving it air bubbles in the crackers - not a good thing. The edges got really brown and I took it out because they were about to get burnt. I let the first pan sit and put in the 2nd pan, but I pricked the dough first, because I did not want air bubbles.

Oh and I grinded some fresh cracked pepper on each - yum!

So, the crackers are done, they cooled and I broke them apart. The middle of the one I did not prick was not very crunchy - but ok. They came out really good and made a LOT!

I think these would be good with some kind of dip, if you wanted. Overall - out of a 1-10, I would give them an 7 :)

This recipe is easy to adapt to your liking, so give it a try and let me know how they turn out for you.

Thursday, January 28, 2010

Golden Sweet Cornbread


1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil


Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

My Notes: I add a tablespoon of honey to the batter and bake it in a 8" loaf pan. Delicious!

Taken from: