1 package (about 15-ounces) yellow cake mix
4 eggs
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup brandy
1 cup dried cranberries
1 cup pecan pieces
1 to 1 1/2 teaspoons orange zest
Orange powdered sugar glaze

1.  Preheat oven to 350 degrees (F).  Grease and flour 12-cup (10-inch) bundt pan.
2.  Combine cake mix, eggs, orange juice, oil and brandy in a large bowl; beat 1 to 2 minutes or until well blended.  Fold in cranberries, pecans and orange zest.  Pour batter into prepared pan.
3.  Bake about 40 to 45 minutes or until toothpick inserted near center comes out clean.  Cool in pan 10 minutes; invert onto wire rack to cool completely.
4.  When cake has cooled completely glaze with the orange powdered sugar glaze:  1 cup powdered sugar, 1 to 2 tablespoons of orange juice...whisk together.  You may want to add or decrease orange juice to get desired consistency.

​Make 12 servings.

Yesterday I tried this recipe.  When I started, I was unsure of the end result...especially a bread that had fruit cocktail as one of its ingredients.  However, it is actually a delicious bread and that is why I am sharing it.  The recipe is from Del Monte...and what you will see below is the result of my modifications because when I stuck to the recipe the batter was too dense...stiffer than a pie crust dough.  So I added an extra egg (I used farm-fresh organic medium eggs).

3 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3 eggs beaten
1 carton (8-oz) lemon low-fat yogurt
1/3 cup vegetable oil
1 teaspoon grated lemon peel
1 can (15-oz) fruit cocktail, drained
1/2 cup chopped pecans or walnuts

1.  Preheat oven to 350 degrees (F).  Combine flour, sugar and baking soda.  Mix well.
2.  Blend eggs with yogurt, oil and lemon peel.  Add dry ingredients along with fruit cocktail and nuts; stir just enough to blend.  Spoon into buttered 9 x 5 - inch loaf pan.
3.  Bake 60 to 70 minutes or until wooden pick inserted into center comes out clean.  Let stand in pan 10 minutes.  Turn out onto wire rack; cool.

Makes 1 loaf

This recipe is excellent for a Friday night...or a football game Sunday!  Go Packers!

1 pound lean ground beef (at least 80%)
1 large onion, chopped (one cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon "Slap Ya Mama" Cajun Seasoning (or you can use McCormick Montreal Steak Seasoning)
2 cups shredded Cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs

1.  Heat oven to 400 degrees (F).  Spray or grease 9" glass pie plate.  In 10-inch medium skillet, cook beef, onion and spices over medium heat, stirring frequently, until beef is thoroughly cooked.  Drain.  Spread in pie plate and top with shredded Cheddar cheese.
2.  In medium bowl, stir remaining ingredients with wire whisk until blended.  Pour into pie plate.
3.  Bake about 25 to 30 minutes or until knife inserted in center comes out clean.

Serve with your favorite condiment and a simple green salad.  Enjoy.

Dressing:

1 cup mayonnaise
1/4 cup drained sweet pickle relish
1 tablespoon cider vinegar
1 teaspoon prepared mustard (I used Dijon)

Combine these ingredients in a small bowl.  Set aside.

Salad:

2 cups elbow macaroni
1 7-oz can white albacore tuna, drained
1/2 cup frozen mixed vegetables, thawed
1/2 cup diced celery
1/2 cup chopped red onion
1/2 cup grape tomatoes, sliced
1 green onion, thinly sliced, for garnish (optional)

1.  Cook macaroni in plenty of boiling water until tender.  8 to 10 minutes.
2.  Drain macaroni.
3.  Add macaroni to remaining ingredients (except green onion).  Toss with dressing.  Garnish with thinly sliced green onion.
​4.  Serve at room temperature or slightly chilled.

INGREDIENTS

• 1/2 cup of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour
• 1/3 cup to 1/2 cup of semi-sweet chocolate chunks (you can use chips) 
• 1/3 cup to 1/2 cup of toasted walnut pieces

​
Directions

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8-inch pan . Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the the choclate chunks and the toasted walnut pieces. 
4 Pour into the pan and spread evenly. Bake for 25-30 minutes or until a tester inserted into the center comes out clean. Allow to cool. Cut into squares or rectangles and serve.

Quick and easy blondie recipe. Like brownies in shape and texture, blondies are flavored with brown sugar in place of chocolate. Delicious!

• Prep time: 15 minutes
• Cook time: 25 minutes to 30 minutes
• Yield: Makes 9 to 16 blondies

INGREDIENTS

• 1/2 cup (1 stick) of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour (I used 1/3 cup white flour and 2/3 cup whole wheat flour to equal 1 cup)
• 1/3  to 1/2 cup of butterscotch chips 
• 1/3 to 1/2 cup of toasted sliced almonds

Directions
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8-inch  pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips and the toasted sliced almonds.
4 Pour into the pan and spread evenly. Bake for 25-30 minutes or until a tester inserted into the center comes out clean. Allow to cool. Cut into squares or rectangles and serve.

Ingredients

• 3 1/2 cups water
• 1 1/4 cups apple cider or white vinegar
• 1 tablespoon sugar
• 1 tablespoon sea salt

 

• 4 cups cucumber spears
• 1/2 yellow onion, thinly sliced
• 2 cloves garlic, whole
• 2 heads fresh dill or two scant tablespoons dried dill

Directions

1. Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
2. Combine cucumber spears, sliced onion, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

These pickles will be good for at least 60 days...and as you use them up, you can add fresh cukes to the brine.

Once you have made your own applesauce, you will not be able to stomach the stuff you find in the grocery store.  This recipe is super simple and super quick with a minimum ingredients.  When you make it, sit back and enjoy the wonderful aroma of cooking apples.

Ingredients:
3 pounds (Granny Smith, MacIntosh, or your favorite apple), peeled, cored and coarsely chopped
1 cup sugar
2/3 cup orange juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter

Preparation:
Combine all ingredients in a large saucepan (3 qt to 4 qt).  Bring to a boil, reduce heat to low/medium low, and simmer 45 to 55 minutes until apples are well cooked and mushy...stirring as needed.  Serve hot or cold.

​Makes 4 to 6 servings.

There are two things I want to mention before delving into the recipe.  First, casseroles (ok, hot dishes) are a beloved midwestern tradition.  Second, this recipe is good for using leftover chicken or turkey.  I found this recipe in a Pillsbury cookbook...you know the ones you used to see at the checkout in grocery stores....this one was from around 1980.  It is a trusted and much loved recipe.

6-oz. pkg white and wild rice mix (Uncle Ben's)
2 to 3 cups cubed cooked chicken or turkey
2 tablespoons chopped onion
2 stalks celery, chopped
1 cup chicken stock
1 teaspoon Worcestershire sauce
10 3/4-oz. can condensed cream of chicken, celery, mushroom or golden mushrooms soup
8-oz can sliced water chestnuts, drained
4-oz can mushroom stems & pieces, undrained
1/4 cup toasted sliced slivered almonds

Heat oven to 375 degrees.  Grease 3-quart casserole.  In casserole combine uncooked packet of rice & seasonings with remaining ingredients (except slivered almonds); mix well.  Bake at 375 degrees for 45 minutes.  Uncover; sprinkled with toasted slivered almonds for 15 minutes or until rice is done.

Serves 5 to 6