Chicken Taco Casserole

12 corn tortillas, cut into 1-inch squares
2 10 oz cans of white chicken
8 oz sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
7 oz can mild salsa
1/2 cup milk
16 oz mild cheddar cheese, shredded

Preheat oven to 300°.  In a large bowl, mix together chicken, sour cream, mushroom soup, chicken soup, onion, salsa, and milk.  In a 9x13x2-inch pan, layer tortillas, chicken mixure, and cheese.  Bake for 1 1/2 hours.

Maple Pecan Scones

1 cup butter, softened
1 cup brown sugar
2 cups flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup nonfat vanilla yogurt
1 egg lightly beaten
1 Tbsp. vanilla extract
1 Tbsp. maple extract
1/2 tsp. almond extract
1 pkg pecan pieces (1-2 cups)

Preheat oven to 375°.  Mix butter, sugar, flour, salt, baking powder & baking soda in a large bowl.  In a separate bowl, combine yogurt, egg, vanilla, maple & almond, then add this to the four mixture.  Stir in pecan pieces.  Pour into a greased 8- or 9-inch pie plan.  Bake at 375° for 35-40 min. or until toothpick inserted in the center comes out clean.  Makes 8 scones.

Double Layer Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
2 8-oz packages cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
whipped cream or frozen whipped topping
  1. Preheat oven to 325°.
  2. Mix graham cracker crumbs, 1/3 cup sugar and 1/2 cup melted butter.  Using the back of a large spoon, press the crumb mixture firmly onto the bottom and sides of a 9-inch pie plate, reserving some crumbs to use for garnish.
  3. In a large bowl, combine cream cheese, 1/2 cup sugar, and vanilla.  Beat until smooth.  Blend in eggs one at a time.  Remove 1 cup of batter and spread into bottom of crust; set aside.
  4. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust.  Decorate the top with the reserved graham cracker crumbs.
  5. Back in preheated oven for 35 to 40 minutes, or until center is almost set.  Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream before serving.


This is a type of cheese that is easy to make and very tasty.

1/2 gallon milk
6 Tbsp. lemon juice
1/4 tsp. salt

In a large saucepan or dutch oven, bring the milk to a boil.  Remove from heat and add lemon juice, stirring until the milk curdles and the liquid becomes clear.  Pour the curdled milk into a strainer lined with cheesecloth, and press out excess liquid.  Stir in the salt.  Wrap the curds in the cheesecloth and immerse in cold water, placing the wrapped cheese under a heavy weight to obtain a firm texture.  Let stand for 2-4 hours.

Variations:  After pressing out the whey, stir in some fresh, chopped herbs such as chives or cilantro.

Serving suggestion:  Paneer is very tasty when lightly fried and served with with stir-fried vegetables, rice, and curry sauce.

Chocolate White Chunk Macadamia Nut Cookies

This is a variation of the recipe on the back of the Nestle Toll House Premier White Morsels package.  I like using melted chocolate instead of cocoa, and I add macadamia nuts.

2 1/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 oz. unsweetened chocolate, melted
2 cups (12-oz package) Nestle Toll House Premier White Morsels
1 cup macadamia nuts

Preheat oven to 350°.  Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Blend in melted chocolate.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded teaspoon onto ungreased baking sheets (I prefer lining my pans with foil).  Bake for 9 to 11 minutes or until centers are set.  Cool on baking sheets for 2 minutes; remove to cool completely.

Butternut Squash Bisque

Excellent recipe for the autumn and winter months.

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
1/2 cup orange juice
1/3 cup packed brown sugar
1/2 tsp cinnamon
1 cup sliced leeks (white portion only)
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter, cubed
4 cups chicken broth
1/3 cup heavy whipping cream
1 tablespoon olive oil
salt and papper to taste
sundried tomatoes, chopped

  1. In a roasting pan, toss 3 cups of squash, orange juice, brown sugar, and cinnamon.  Cover and bake at 450° for 30-40 minutes or until squash is tender.  Drain squash, reserving cooking liquid. Set squash and liquid aside.
  2. In a Dutch oven, saute leeks, apple and onion in butter until tender.  Add broth; bring to a boil.  Stir in cooked squash; cook for 5 minutes.  Add cream, salt and pepper; heat through.  Cool slightly.  In a blender or food processor, process soup in batches until smooth.  Return all to the pan; heat through (do not boil).
  3. Cut remaining squash into 1/4-in cubes.  In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated.  Ladle soup into bowls.  Garnish with squash cubes and sundried tomatoes.

Fresh Fruit Smoothie

This is great as a quick breakfast or snack.

1 orange
1/2 banana
4-5 strawberries
1 8-oz can of pineapple chunks

Blend until smooth and enjoy!

Easy Breakfast Casserole

1 lb. beef kielbasa sausage
  (or your favorite breakfast meat),
  cut into bite-sized pieces
1 lb. hash brown potatoes (refrigerated)
4 cups shredded cheddar cheese, divided
1/2 cup chopped onions
6 eggs
1/2 cup milk
1/4 tsp dried mustard
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper

  1. Preheat oven to 375.
  2. Brown the sausage in a large skillet and drain the fat.  Place meat on paper towels and blot with a paper towel to absorb excess grease.
  3. In a large bowl, mix together the potatoes, onions, meat, and 3 cups of cheese.  Pour into a 9x13 casserole dish.
  4. In a separate bowl, beat the eggs and milk together, and blend in the seasonings.  Pour the egg mixture over the potatoes.  Top with remaining 1 cup of cheese.
  5. Bake at 375 for 40 minutes.

This can also be prepared in a crock pot; cook on low for 6-7 hours.  Prepare this the night before, turn it on before you go to bed, and wake up to a yummy breakfast!

Let the morning bring me word of Your unfailing love,
for I have put my trust in You.
— Psalm 143:8