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Avocado Pasta Salad


here is what i use, i dont have measurements cuz really its just something you throw together


Tri color rotini pasta

chopped tomato or halfed cherry tomatos

sliced olives

chopped avacado

squeeze lime or lemon juice on avacodo

mix all together with Kraft Zesty Italian dressing

top with crumbled blue cheese or feta cheese (optional)

you can also add any other veggis or even some chopped salami or pepperoni would be good.

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Seafood stuffed mushrooms


12 large fresh mushrooms (I prefer larger portobello)

2 Tbsp. sliced green onion

3 Tbsp. butter or margarine, divided

3 Tbsp. fresh bread crumbs

3 oz. PHILADELPHIA Cream Cheese, softened

1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked (can substitute imitation)




PREHEAT oven to 350°F. Remove mushroom stems; chop enough stems to measure 1/3 cup. Cook and stir chopped stems and onion in 1 Tbsp. of the butter in medium skillet until tender. Stir in bread crumbs. Add to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat. MELT remaining 2 Tbsp. butter; brush evenly onto mushroom caps. Fill caps with cream cheese mixture; place, filled sides up, in shallow baking dish.


Bake 20 minutes.



I add fine diced olives to this mixture as well

Also capers

before I put in oven spray olive oil to get a nice brown cover other st stuffing when finished.

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Homemade Kettle Corn


This tast just like the stuff at carnival!!


1/4 cup vegetable oil

1/3 cup sugar

1 tsp salt

1/2 cup popcorn


meduim heat, bring oil up to temp. Add salt and sugar and popcorn. DONT TOUCH. Start shaking pan when poping starts, stop when popping slows.

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Spinache and Artichoke Dip


1 can (14 oz.) artichoke hearts, drained, finely chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

3/4 cup KRAFT 100% Grated Parmesan Cheese

3/4 cup KRAFT Mayo Light Mayonnaise

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

1/2 tsp. garlic powder




PREHEAT oven to 350°F. Mix all ingredients until well blended.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

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Garlic brussel sprouts.


This is one of my favorites, I am forced to make when I go to peoples houses that have had it before. I have never attempted to put on paper so here we go.


20-30 brussels chopped into quarters.

6-10 pieces of garlic finely chopped (I do about 10-12)

2-3 tsp of capers

White wine, DONT use crappy cooking wine please. A decent Chardy or piniot gris will do. (preffer king estates Pinot but its about $17-$20) But lots left over to drink


add olive oil and tsp or so of butter to medium-high heat.

Add brussels

let sit to brown (5 min)

Add capers and garlic turn brussels and salt and pepper.

Once good and brown usually takes 10-12 minutes add 1/4 cup or so of white wine. Let reduce and serve. To get a better wine flavor add earlier, but you will stop the browning process!


Also note if the brussels suck up the oil and butter just add a little more oil. I usually add just a tad more butter right before I hit it with the white wine.

This is my wing it cooking method.. don't like it... share yours.

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A very simple pasta recipe


1package of bow tie noodles

1 onion chopped

2-3 pickles any kind will do chopped

1 can chicken or you can use left over chicken

1 can olives

1 cup smoked cheddar cheese

Curry (yellow) teaspoon to your liking (optional)

Salt and pepper to taste

Mayo couple spoon fulls


Cook noodles until fork tender. Drain and add onions,pickles etc... Serve warm or cold

This is just a method it can be made a thousand different ways.



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Ron's Family Secret (not anymore) Enchiladas

Makes approximately 30. This recipe can be broken down for smaller quantities. Use your head, or calculator. Hmmm..., does 1 chicken divided by 1/4 = 1 leg & breast, or is that 1 thigh and a breast? They freeze well!

1 whole chicken

1 lb. cheddar cheese

1 lb. jack cheese

1 lrg. onion, or 2 medium

2-3 cans enchilada sauce

lrg. pkg. corn tortillas

lots of chili powder

lots of onion powder

lots of garlic powder

lots of pepper

(add spices to your liking)

thinly sliced cheddar cheese for topping

cooking oil

sour cream for finished product, yum :)


Boil whole chicken in pot with lots of chili, onion, and garlic powder, and pepper for approx. 45min- 1hr. Grate cheese & chop onion while waiting. The smell will make you hungry so be sure to eat before cooking! When chicken is done, dump the water and start breaking the chicken up into very small pieces (throw away skin and bones). (not responsible for burnt fingers so use your smarts)


Combine cheese, chicken & onion. Start dumping lots of chili, garlic, and onion powder, and pepper to taste. Mix and set at end of assembly line.


It is easiest to line up bowls and pans along stove top & counter while assembling. (Having two people makes the process much faster!) Lightly fry corn tortillas in cooking oil, then lightly smother both sides in bowl of enchilada sauce. Stuff tortilla to liking with chicken mixture then roll with seam facing bottom of pan. (this way, no toothpicks are needed). When all finished with the stuffing part, pour left over enchilada sauce over the enchiladas and place some thinly sliced cheddar on top of each enchilada. Bake at 375 for approx. 25-30 minutes. Enjoy, and don't forget to eat them with sour cream!

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I'm not real big on filipino food, but I like this one.

Its kind of a semi gooey dessert, but not too sweet :).


Bibingka (bee-bing-ka)

1 lbs Mochiko Flour (Asian store, Uwajimiya has it)

2 tsp baking powder

1.5 cup milk

4 eggs

1 can coconut milk (Asian store, Uwajimiya has it)

1 cup brown sugar

1 cup white sugar

1.5 tsp vanilla extract

1 block butter (melted)


Combine all ingredients in a mixing bowl. Still well with mixer (Get out all the lumps).

Pour into 9x13 greased pan

Allow 4-5 mins for air to escape

Bake @ 350 degrees for up to 1 hour, use the toothpick method

(The corners should be just turning golden brown)

Allow some time to cool, cut into pieces and serve!

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The easiest cake ever....


1 yellow cake mix or vanilla or a spice would be nice.....

2 cans of apple or peach pie filling

1 can of 7 up

parchment paper



You will need a deep dish for this one. Dutch oven works best!!!!

line dutch oven or whatever you are using with the parchment paper

next add your pie filling,cake mix,7up. Mix up... It will be lumpy. Cover and put in oven at 350 to 400 for about 45 minutes..... depending on your oven it may take less or more time.. Serve with vanilla ice cream.




You can also try a chocolate cake mix with root beer

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