Monday, September 3, 2012

Fruit Dip

This is another recipe from the August/September1998 "Taste of Home" magazine.  We had this for dessert last night.  It's supposed to be Sprinkle Fruit Dip, but I opted not to have the sprinkles.  It was simple and easy and yummy.

Sprinkle Fruit Dip

1 1/2 cups strawberry yogurt (I used low fat)
1 1/2 cups whipped topping
1/4 cup colored sprinkles (divided)
4 large green apples, sliced
4 large red apples, sliced
2 pints fresh strawberries
4 cups red and/or green grapes

In a bowl, fold together yogurt, whipped topping and half of the sprinkles.  Cover and refrigerate for 20 minutes.  Just before serving, top with remaining sprinkles.  Serve with fruit.

Barbecue Picnic Chicken

Last night my daughter and family, along with good friends Mark and Cheryl (and baby MaKenzie), came over for dinner.  We all made some food and had one delicious feast.  I put together the sauce for the chicken (which my son-in-law grilled).  The recipe was another one found in the August/September 1998 "Taste of Home" magazine.  It was really yummy.  I added a touch more hot sauce and used boneless chicken breasts.  Next time, I think I will cut back on the celery seed, tho.

It was a  hit; everyone seemed to enjoy it. My 4 year old grandson ate a big breast himself.

Barbecued Picnic Chicken

2 garlic cloves, minced
2 tsp butter or margarine
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 T Worcestershire sauce
1 T celery seed
1 T prepared mustard
1/2 tsp salt
2 dashes (or more) not pepper sauce
2 broiler-fryer chickens (3 1/2 - 4 pounds each) quartered.

In a saucepan, saute the garlic in butter until tender.  Add the next eight ingredients.  Bring to a boil, stirring constantly.  removed from the heat and set aside.

Grill the chicken, covered, over medium heat for 30 minutes, turning occasionally.  Baste with sauce.  Grill 15 minutes longer or until juices run clear, basting and turning several times.

Sunday, September 2, 2012

Food Around the World: Quiche Lorraine



I found this while searching for a French recipe this month's Food Around the World.  My son was not home for dinner, so perfect....he does not like eggs.  I made this for dinner last night. My daughter and son-in-law came over for dinner, too.  I served the quiche with French bread, of course, and fresh fruit.

The quiche was delicious.  I want it again now!  I found the recipe on

Quiche Lorraine 

1 layer pastry dough
4 slices cooked bacon, crumbled (I used like 7)
4 eggs
1 cup half and half
1/4 tsp salt
1/8 tsp white pepper
1/8 tsp freshly grated nutmeg
1 cup Gruyere cheese, shredded (I used Swiss)

Preheat oven to 375 degrees.  Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom of the pastry.

Beat together the eggs, half and half, salt, pepper and nutmeg.  Pour eggs over the bacon and sprinkle with the shredded cheese.

Bake the quiche for 45-50 minutes until the eggs are set in the middle. Cool slightly and serve.

Blueberry Crunch Cake

I found this recipe in the August/September 1998 Taste of Home magazine.  I've been wanting to make it.  The recipe was in the "Men Who Run the Range" section.  The gentleman featured was 94 at the time!

I made this for dessert last night with ALOT of help from my daughter, Kelly, and my grandkids, Austin and Samantha.

It is so delicious!  The crumb mixture for the middle and top was so yummy!  I've been wanting blueberry stuff so this helped satisfied the craving!

Blueberry Crunch Cake
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup finally chopped pecans
1/3 cup cold butter

1/2 cup butter, softened
3/4 cup sugar
2 eggs
 2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 1/2 cups blueberries

In a bowl, combine the first four ingredients; cut in the butter until crumbly.  Set aside.

In a mixing bowl, cream butter and sugar.  Beat in eggs, one at a time.  Stir in vanilla.  Combine flour, baking powder and salt; add to the creamed mixture, alternating with milk. Mix well.

Spoon 2/3 of the batter into a greased 9-inch springform pan.  Sprinkle with 2/3 of the crumb mixture.  Top with blueberries and remaining batter and crumb mixture.

Bake at 350 degrees for 65-70 minutes (took me less) or until a toothpick inserted near middle comes out clean.

Cool for 10 minutes before removing sides of pan.  Dust with confectioners' sugar.

Saturday, September 1, 2012

Briar Patch Bake and Parmesan Pillows

I made these two recipes probably in my teens.  I remember getting the recipes out of a Reader's Digest Magazine when still living in Ohio.  It was in an advertisement for Kraft.

I've made a few times through the years but not recently.  My son does not remember it, but my daughter vaguely remembers having it.

Both are really simple recipes, perfect for a work night.  The Parmesan Pillows instead of using the biscuit mix, I just used Pillsbury biscuits in a can.  Still was delicious!

I looked on line and found both recipes quickly on

My son really liked the dinner except the onions.  It can be made easily without onions.  I thought the Briar Patch Bake tasted better heated up two days later for leftovers.

Remember the Brer Rabbit that lived in the Briar Patch?  The movie is "Song of the South".  Zip-A-Dee-Doo-Dah!

Briar Patch Bake

1 lb. ground beef
1 cup any barbecue sauce
1/2 cup chopped onion
7 1/4 oz pkg Kraft macaroni and cheese

Brown meat, drain.  Stir in bbq sauce and onion.  Heat.

Prepare dinner as directed on package, except use 1/2 cup milk.

Layer half the dinner in 10x6 baking dish; cover with meat mixture.  Top with remaining mac and cheese.

Cover; bake at 350 degrees, 25 to 30 minutes.

Parmesan Pillows

2 cups all-purpose biscuit mix (or use canned biscuits)
1/3 cup butter, melted
1 cup grated Kraft Parmesan cheese

Prepare biscuit mix as directed on package for rolled biscuits.  On lightly floured surface, knead dough 10 times.  Roll to 10 x 6 inch rectangle.  Cut into 2 inch squares; cut each square in half diagonally.  Dip into butter; coat with cheese.

Place on greased cookie sheet; bake at 450 degrees for 6-8 minutes or until lightly browned.  Serve warm.