Martha A. Cheves's Blog, page 160

Cheesecake Dip

It's getting that time of year again... family gatherings and holidays. This simple recipe is a quick starter for any occasion.

3 oz. cream cheese, softened 2 Tbl. sugar 2 cups frozen topping, thawed 1 tsp. vanilla In a mixing bowl combine cream cheese and milk. Mix until well blended and smooth. Blend in topping and vanilla. Chill. Great as a dip for fruit and cookies. Changes - Add dry coco to give it a chocolate flavor. Toss in some finely chopped nuts. Use other...

Cake Mix Cookies

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I always make up something new to take to work with me on Monday for some of my "food testers" to try. This has been going on for so long that if I missed a week they would think I was sick. This past Sunday was a full day for me so I needed something quick and easy. This is what I did. In a bowl I mixed 1 box of yellow cake mix, 1 1/2 sticks of melted butter, 1 cup of salted mixed nuts and 2 squares (1 oz. each) of white chocolate cut into small chunks. After mixing this...

Italian Squash

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While visiting my daughter she presented me with a new cooking task. A friend of hers grew what is called Italian Squash. I don't believe I've ever seen anything quite like this. It measured 3 feet 2 inches long and was 3 1/4 inches around the thickest part. My task is to come up with a great tasting dish made from this "squash" that is almost as long as I am tall. I guess it's time to go to the internet to do a little research. If any of you have ever cooked or eaten Italian Squash, pl...

Ham & Egg Breakfast Cups

These little breakfast cups are great for a Sunday Brunch. They are also so simple that the kids would enjoy helping you make them. The changes are as limited as your imagination. You can add Hollandaise sauce, use turkey or chicken instead of ham or spice it up with a little salsa and sour cream. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Fruity Gelatin

This dish is really simple to make but does take just a bit of time due to it being made in layers. But believe me, it's worth it! It's made with jello and pie filling, cool whip and marshmallows. It's light and turns out beautiful. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Applesauce Bread

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The original recipe was sent to me by a friend. I increased the ingredients to make a larger bread. I also changed the spice to pumpkin pie spice because I love the blends and the flavor isn't quite as strong as using straight cinnamon. This "bread" comes out moist, not too sweet, nutty and goes great with a cup of coffee, especially if you toast a slice with just a little butter spread on while hot.

To view the full recipe click on Martha's Recipes in the right sidebar.

Disposal of Grease

I've found a great way to dispose of grease and other drippings after cooking my meats. Line a cup with a zip top bag. Cool the grease or drippings. Pour into the bag. Zip up and throw away. No mess in your trash can!

Black Bean Patties

As I'm sure you've noticed, I don't post that many vegetable dishes. I believe the reason is that I'm so limited in my taste for vegetables. But when I do post one, you can bet it's good! I've just posted a recipe for Black Bean Patties that is out of this world. You can make it completely by the recipe and have it mildly hot or change the cheese to cut out the "heat" or "heat" it up by adding hot peppers. Give this one a try. I think you will love it too. To view the full recipe click...

Freezing Cupcakes

Have you ever found yourself in a position where you're running out of time and need to make a dessert for the next day, maybe to send to school or take to work? I know that I have and I'm sure many of you have too. I have a solution. You can make cupcakes, a day before needed, and store them, unfrosted in a covered plastic container. Or, you can make them a few days earlier and freeze them, unfrosted. Simply make your cupcakes, place them, uncovered on a baking sheet and place them in t...

A New Book Review for Stir, Laugh, Repeat

Martha A. Cheves has compiled recipes that are easy to cook, with a minimum number of ingredients--many of which you probably already have in your pantry--and best of all, each one comes out tasting great.

I'm not fond of baking and I get tired of cooking dinner since I've done it nearly every night for 58 years, one in awhile for two or three, sometimes for seven and often more. I'm always looking for something different, easy, inexpensive and delicious to fix--Stir, Laugh, Repeat does all th...