About This Blog

I enjoy new recipes...especially those that are easy. I always look for two things in the ingredients - a short(er) list and ones that I normally have on hand anyway. So if you are looking for something new to serve...look here!

I can't promise that the recipes will all be easy or healthy, but I do promise to try to add a new one every now and then that I have already tried myself.

Visit my personal blog at www.take10withtricia.com.

Monday, August 31, 2009

Turkey Peppercorn Ranch Bites

Another one from Kraftfoods!

Go to Kraftfoods.com and search the above name if this link doesn't work:


Sunday, August 30, 2009

Banana Pie

2 bananas
1 oz package vanilla fat-free instant pudding
1¾ cup skim milk
1 Keebler reduced-fat graham cracker crust
1 8 oz container of fat-free Cool Whip

Slice 1 banana and lay slices on the bottom of crust. Beat pudding and milk and pour over bananas. Slice other banana and lay slices on top of pudding. Refrigerate until firm. Top with Cool Whip and serve.

1/8 pie = 3 WW points

Saturday, August 29, 2009

Spaghetti Sauce

Jude’s Spaghetti Sauce

1 lb. beef
1 jar spaghetti sauce
14 oz. can of diced tomatoes
Packet of spaghetti seasoning
1 can water
1 tbsp. brown sugar
Diced onion
Italian seasoning

Brown beef with the onion. Add remaining ingredients and simmer. Freeze leftovers.

Friday, August 28, 2009


Not so easy...but everyone needs a great lasagna recipe:

Lasagna from Jude
Serves 8+

Step One:
In deep skillet or saucepot, sauté onion in olive oil for 5 minutes. Add meat, brown, and drain, if necessary. Add following sauce ingredients and simmer for 1 hour:
1 lb. pork sausage
1 lb. beef
1 medium onion
1 26 oz. chunky Prego
1 small can of mushrooms
1 tsp. oregano
2 tsp. parsley
2 tbsp. brown sugar

Step Two:
Prepare 9-12 lasagna noodles per box, but do not overcook. Rinse.

Step Three:
In a mixing bowl, combine the following filling ingredients:
¾ cup Parmesan cheese
8 oz. Ricotta cheese
16 oz. small curd cottage cheese
3 cup shredded mozzarella cheese
2 eggs
Optional – 6 slices Swiss cheese in the middle layer

Step Four:
In 13x9 baking dish layer the meat sauce, noodles, and filling three times. Reserve some meat sauce for the top. Bake in the oven on 350 for 1 hour. Before last ten minutes of baking, sprinkle Parmesan cheese on top.

Thursday, August 27, 2009

Meatballs and/or Meatloaf

Mix in a large bowl:
3 lbs. fresh ground beef
1 ½ cup soft bread crumbs
3 eggs
6 tbsp. minced onion
3 gloves garlic, crushed
1 ½ tsp. salt
1 ½ tsp. pepper

Shape into 1 ½ inch meatballs. Arrange on a cookie sheet and freeze until meatballs are set. Store in a ziplock baggie in the freezer until ready to use. Microwave the meatballs to defrost and then bake in the oven or in the sauce. Recipe also works for a couple of meatloaves.

Wednesday, August 26, 2009

Tuesday, August 25, 2009

Baked French Toast

4 English muffins

3 eggs
3 tbsp melted butter
½ cup sugar
¼ tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1 2/3 cup half and half or whole milk

1 tbsp honey
1 tbsp lemon juice

Fruit Dip:
8 oz cream cheese
Small container of marshmallow fluff
1 tbsp vanilla syrup – different than vanilla extract
Red food coloring optional to make dip pink

Spray pie dish with non-stick spray. Cut up 4 English muffins into small squares. Put in pie dish. Mix other ingredients together in a separate bowl with a whisk. Pour over the English muffins and be sure that the muffin pieces are coated with the mixture. Push down into mixture to fully coat if necessary. Sprinkle top with nutmeg. At this point you can cover and put in fridge until next morning or put into oven immediately. Bake 45 minutes at 350. Let sit 10-15 minutes. Mix topping ingredients together. Whip fruit dip ingredients in mixer. Top slice of baked French toast with the topping mixture and a dab of fruit dip or just use maple syrup.

I must confess that I've never made the topping or fruit dip, but the baked french toast is YUMMY with just syrup and powdered sugar. And it's great for when you have overnight guests since you can make it the night before.

Thanks Jill!!

Monday, August 24, 2009

Oreo Chocolate Truffles

Prep Time 1:30
Yield: 42

1 – Package of Oreos, Divided
1 – Package of Cream Cheese
2 – 8 oz Packages of Bakers Chocolate

Set aside 9 Oreos for later. These can be crushed to use as a topping once the whole process is complete.

Crush the remaining Oreos into a fine powder. (Food Processor is easiest)

In a large mixing bowl, combine the Oreo Powder and the Cream Cheese until completely blended and smooth.

Roll mixture into 1” balls and put on cookie sheet(s) covered with parchment paper (Should be around 42).

Place cookie sheet(s) in fridge to chill for 1 hour.

Melt Bakers chocolate using directions on package.

Dip each ball into Bakers chocolate and place back on parchment paper. Now is the time to decorate if you would like using remaining Oreos or topping of your choice.

Let chill for 1 more hour (or until chocolate is hard) before serving.

Saturday, August 22, 2009

Chicken Cordon Bleu

Serves 2-4

2 boneless, skinless chicken breasts
3 slices Swiss cheese
2 slices cooked ham
½ cup seasoned bread crumbs

Preheat oven to 350 degrees. Coat a 7x11 baking dish with nonstick cooking spray.

Pound chicken breasts to ¼ inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place ½ cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Friday, August 21, 2009

Angel Food Cherry Cheese Fluff

For 8 x 8 pan, cream together in a mixer:
4 oz cream cheese
1/2 cup powdered sugar

Then add to that and mix again briefly:
6 oz Cool Whip

Then remove bowl from mixer and add 1/2 angel food cake (cut in small pieces) and stir together coating the cake. Spread mixture on bottom of pan. Top with 1 can cherry pie filling and refrigerate for at least a few hours. Double the recipe for 9 x 13 dish.

Thanks to Laurie for this one!! A summer favorite.

Thursday, August 20, 2009

Veggie Pizza

An old favorite...

Take 2 large cans of Pillsbury crescent dinner rolls and spread dough on large cookie sheet to make one flat crust. Bake as directed and let cool.

Mix together:
1 – 8 oz. cream cheese (I use 1/2 less fat)
¾ cup mayo (I use Miracle Whip lite)
1 packet of Hidden Valley dip mix

Spread mixture on crust.

Sprinkle with 3 large carrots, ½ bunch broccoli, and ½ bunch cauliflower.  I buy the bagged pack of these near the bagged salad - the shredded carrots and the broc/cauliflower mix.  It makes the perfect amount.

Top with 8 oz. shredded cheddar cheese:

Wednesday, August 19, 2009

Little Smokies

1 cup Bull's-Eye Original Barbecue Sauce
3/4 cup apricot preserves
1 pkg. (16 oz.) Little Smokies

Mix barbecue sauce and apricot preserves in crock pot on low. Add smokies.

Tuesday, August 18, 2009

Peanut Butter Pie

Mix 8 oz cool whip with 4 oz cream cheese
Add 1/3 cup peanut butter (I always add a little extra)
Add ½ tsp vanilla
Gradually add 1 ¼ cup powdered sugar
Gradually add ½ cup milk

Once mixed, pour into a 9 oz graham cracker crust and freeze. Decorate with ready whip and chocolate syrup before serving.

Thanks Julie S.!!

Sunday, August 16, 2009

Cherry Cobbler

- 1 can cherry pie filling (Thank You is a good brand if available)
- 1 stick butter
- 9 oz box Jiffy yellow cake mix

Cut butter into cake mix with a pastry blender or your fingers until crumbly. Pour cherries into a greased pan and sprinkle cake mix over top. Follow cake mix baking directions.

Saturday, August 15, 2009

Festive Bean Spread

1 (16 ounce) can refried beans
1 cup salsa
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 pint sour cream
1 (1.25 ounce) package taco seasoning mix
1 bunch green onions, chopped
2 tomatoes, chopped
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

First (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick.

Second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer.

Third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions.

Cover with plastic wrap, and chill for about an hour. Serve cold with tortilla chips.

The two cheeses can be substituted with one 3-cup package shredded taco cheese.

From allrecipes.com

Friday, August 14, 2009

Baked Beans

4 cans baked beans
½ cup brown sugar
2 tbsp. ketchup
1 tbsp. mustard

Mix ingredients in a greased dish and cover with bacon. Bake on 350 for 1 hour.

Thursday, August 13, 2009

Taco Dip

1- 8oz block of cream cheese
1- 16oz tub of sour cream
1- packet of taco seasoning
Shredded cheese – Mexican blend is good

Mix sour cream and cream cheese together until smooth. Mix in the whole packet of taco seasoning. Spread out into a dish. Sprinkle shredded cheese over the top. Serve with tortilla chips.

You can also fold the shredded cheese into the mixture and put it in a bowl.

Tuesday, August 11, 2009

Cocktail Meatballs

1-2 bags of original Armor meatballs (not Italian)
1 bottle of chili sauce (about 10 oz)
1 small grape jelly (8-10 oz)

Heat chili sauce and grape jelly so that grape jelly melts - whisk occasionally. (Throw it together in the microwave or a sauce pan.) Put meatballs in crock-pot on low and pour sauce over top.

Monday, August 10, 2009

Creamy Chicken Noodle Soup

I'm a big fan of Chicken Noodle Soup...especially during the fall and winter months.  I'm an even bigger fan of homemade soup.  And easy homemade just makes me jump for joy.

So when I came across this recipe that my MIL shared, I was thrilled.  It's Sandra Lee's Creamy Chicken Noodle Soup. It's easy and it's delicious.

1 store-bought roasted chicken (I usually select the "Herb" flavor)
1 cup diced onions (I don't use frozen for this)
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic (I can rarely find the "with garlic", but plain cream of mushroom works fine...I use the "healthier" version)
2 teaspoon fines herbs*
Salt and pepper
2 cups egg noodles, cooked (I used wheat)

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in cooked egg noodles. Adjust seasonings and serve.

Don't put the noodles in too early or they will overcook and disintegrate over time.  I have found that it freezes ok...noodles get mushy.  ENJOY!

*Sandra Lee's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

Sunday, August 9, 2009

Potato Casserole

2 lbs. frozen hashbrowns
¾ cup melted margarine or butter
½ cup chopped onion
1 tsp. salt
¼ tsp. pepper
1 can cream of chicken or mushroom soup
1 pint sour cream
2 cups grated mild cheddar cheese
2 cups bread crumbs

Defrost potatoes. In large bowl, combine the potatoes, ½ cup melted margarine, salt, pepper, onions, soup, sour cream, and cheese. Place in greased 9x13 pan. Mix bread crumbs with 3 tbsp. melted butter. Sprinkle over mixture. Bake uncovered at 350 for one hour.

Thanks Julie!!!

Saturday, August 8, 2009

Banana Milkshake

2 scoops vanilla ice cream
1 cup milk
1/2 teaspoon vanilla extract
2 large bananas

Place two scoops ice cream into blender. Add milk and vanilla. Break bananas into 3 or 4 pieces and add to the blender. Cover and blend at high speed till smooth. Pour into tall glasses and serve.

Friday, August 7, 2009

Miniature Pizzas

One can of biscuits
Chili sauce
Mozzarella Cheese
Other preferred toppings

Roll biscuits flat into small circles
Mix eqal parts chili sauce and ketchup for sauce
Spread sauce on biscuits; sprinkle with oregano
Top with cheese
Bake on cookie sheet

I have not done this recipe since I was in grade school. We used to make these with my grandma all the time!!

Thursday, August 6, 2009

Chicken Chili

2-3 Chicken breasts or 2 large can of Hormel Chunk Chicken drained, rinsed, and shredded
4 – 15 ½ oz cans Great Northern Beans (Bush’s)
16 oz salsa (Tostitos medium)
2 C Colby/Monterey Jack or Mexican blend shredded cheese (Kraft)
1 packet McCormick’s White Chicken Chili seasoning mix
Chicken broth (optional – I don’t use)

For chicken breasts do steps 1 and 2; otherwise proceed to #3

1. Boil 2-3 Chicken breasts in a stock pot of water for 20-25 minutes until fully cooked
2. Pull out chicken and dump the water
3. Leave pot on the stove, but turn stove down to simmer
4. Add 4 cans of beans (undrained), salsa, and seasoning packet to the pot; stir together
5. Shred the chicken with a fork (rinse first if canned) and add to the pot; stir together
6. Cover the pot, but keep it on low and stir constantly so it won’t stick
7. 30 minutes before serving – add 1/3 of the cheese every 10 minutes to the middle of the pot and fold into the mixture and let it melt (if you add it all at once or not on the center, it is more likely to stick to the side and/or burn)
8. If chili is too thick, add chicken broth

Wednesday, August 5, 2009

Tater-Topped Casserole

From Kraft Foods: http://www.kraftfoods.com/kf/recipes/tater-topped-casserole-111257.aspx

1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

HEAT oven to 375ºF. Brown meat with onions in large skillet, stirring occasionally; drain. Spoon into 2-qt. casserole dish. MIX soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes. BAKE 45 min. or until potatoes are golden brown and casserole is heated through.

Tuesday, August 4, 2009

Cinnamon Cream Cheese Squares

Sinful, but DELICIOUS!

2 – 8 oz. crescent rolls
2 – 8 oz. cream cheese
1 ½ cups sugar, divided
1 tsp. vanilla
¼ cup butter or margarine
1 tsp. cinnamon

Unroll 1 can of crescent rolls and place in a slightly greased 9x13 baking dish. Seal seams and set aside. In a mixing bowl, beat cream cheese, 1 cup sugar and vanilla until smooth. Spread over dough. Unroll remaining crescent rolls and place over cream cheese mixture, stretching to cover. Brush melted butter evenly over the top. Sprinkle with cinnamon and remaining sugar. Bake at 350 for 30 minutes or until done. Cool and cut into squares.

Monday, August 3, 2009

Cincinnati Skyline Chili Party Dip

One 8oz package cream cheese
¼ cup diced onions (optional)
One 13 oz frozen or 15 oz canned Skyline Chili
Shredded cheddar cheese

Spread cream cheese evenly on bottom of 8x8 casserole dish. Sprinkle on diced onions. Pour heated Skyline Chili over onions and cream cheese. Cover with shredded cheddar cheese. If you want your cheese melted you can heat in microwave for 2 minutes or in oven (350) for 10 minutes. Serve with nacho chips or corn chips.

Sunday, August 2, 2009

Beer Cheese

2 – 1 lb. loaves of round rye bread

Mix in blender:
1 – 8 oz. Cheez Whiz
2 – 5 oz. jars of Kraft Old English cheese spread
1 stick of butter
1 – 8 oz. sour cream
1/8 tsp. garlic powder
¼ can beer

Cut center of one rye round, pour dip in, and slice rest of rye bread into chunks for dipping.

Saturday, August 1, 2009

Seasoned Roasted Vegetables

Spray oil
½ tsp salt
½ tsp pepper
½ tsp poultry seasoning

Wash and cut vegetables into bite-sized pieces. Put vegetables on a pizza stone or in a greased pan. Spray with butter or oil. Mix spices and sprinkle over vegetables. Bake on 425 for 25 minutes.