Posts Tagged ‘delicious

A hearty breakfast which is delicious and healthy is Greek yogurt with unsweetened Muesli

Today I’m eating CHOBANI brand yogurt, which is all natural and made in NY state! 

I put about 1/4 cup of Old Country Style Muesli (raw grains, fruit & nuts) on the fruit yogurt.  It’s chewy and satisfying. 



Great recipe to bring to a party!

Taco Mound    

Layer on a serving platter or quiche dish, in this order:

Mix together and spread on top:

  • 1 16-oz. container sour cream
  • 1 1-oz. package taco seasoning

Add fresh pico de gallo salsa made with:

  • 3 chopped tomatoes
  • 1/2 sweet or Vidalia onion
  • 2 cloves fresh garlic, pressed
  • juice of 1/2 lemon or lime (taste it and perhaps you’ll use both halves)
  • fresh cilantro, chopped (a handful)
  • olive oil (splash)
  • salt & pepper
  • Tabasco pepper sauce (a few shakes) or part of a fresh jalapeño pepper, minced

Top with:

  • 1 bag shredded sharp cheddar cheese or Mexican Style Finely Shredded Cheese (a blend of Cheddar, Monterey Jack & other cheeses)

Serve with tortilla corn chips. (We like TOSTITOS®  Scoops or Hint of Lime.)

This is so delicious and people always ask for the recipe!

 Thanks Sarah!

Okay so if most of your family doesn’t like seafood you can’t make traditional caesar dressing with anchovies.

We’ve found a delicious substitute which makes us want to have extra helpings of salad!

Caesar Dressing

  • 1 tsp. freshly grated lemon zest (I zest the entire lemon with my Microplane and add it all)
  • 3 TBSP. fresh lemon juice (Always use a real lemon – never bottled!)
  • 2 cloves garlic, minced (always use fresh garlic – never from a jar.  I press two large cloves with my Garlic Press.)
  • 1 tsp. white wine vinegar
  • 2/3 c. extra virgin olive oil
  • 1 tsp. coarsely ground black pepper
  • 1/2 tsp. sea salt (I use Real Salt from Utah.)

This recipe is from The New Basics Cookbook by Julee Rosso & Sheila Lukins © 1989 (Authors of The Silver Palate Cookbook & several more.)

Serve over romaine lettuce, with Kraft Shredded Parmesan cheese and croutons.   If you have a Cheese Grater, then definitely use a hunk of authentic Parmigiano-Reggiano or asiago.

Eat with crusty bread and red wine.


My friend Jean brought this to a church coffee hour and everyone raved.  I’ve since made it many times, for Thanksgiving and Christmastime, cookie exchanges, church events, potlucks, neighbors and friends.  Fantastic recipe!

Preheat oven to 350° F.

Oatmeal Crust/Topping:
2 cups flour
1¼ cups quick cooking oatmeal
¾ cup packed brown sugar
1 cup butter (2 sticks), softened to room temperature

Cheescake Filling:
12 ounces cream cheese (1 1/2 bricks), softened to room temperature (I just used two 8 oz. pkgs)
½ cup granulated sugar
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla

Cranberry Filling:

1 16-ounce can of whole berry cranberry sauce
2 teaspoons cornstarch

Crust: In a large mixing bowl stir together flour, oatmeal and brown sugar.  Using a pastry blender cut in the butter until resembles coarse crumbs. Reserve 1½ cups of the crumbs for topping.

Press remaining crumbs into greased 13 X 9 inch pan.  Bake at 350° for 15 minutes.

Filling:  Meanwhile in the same bowl beat cream cheese and sugar on medium speed until light and fluffy.  Beat in eggs, lemon juice, and vanilla. Spread over hot baked layer.  Stir together corn starch and cranberry sauce; spoon carefully over cream cheese mixture.

Topping:  Sprinkle with reserved 1 1/2 c. crumbs.  Bake 40 minutes more at 350° or until set.  Cool on rack and chill at least 3 hours.  Cut into bars.

This is a dense and hearty bar cookie, with a good balance of sweet and tart.  It’s great for the fall and winter holidays.