Chicken Velvet Soup

1/3 cup butter
3/4 cup flour
6 cups hot chicken stock
1 cup milk
1 cup heavy cream
2 cups diced cooked chicken
Salt and pepper to taste
1 to 2 tablespoons instant chicken broth

Melt butter in large saucepan. Whisk in flour. Cook till flour begins to bubble. Stir in 2 cups of chicken stock, milk, heavy cream. Stir in the remaining stock, cooked chicken and chicken broth. Salt and pepper to taste. Source:catscookin19 at

Oven-Roasted Potatoes

2 medium baking potatoes
4 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh garlic, minced
4 teaspoons fresh parsley, chopped

Heat oven to 350 degrees F.

Peel potatoes and dice into1/2-inch pieces.

Mix olive oil, rosemary, salt and pepper in a bowl.

In a small baking pan, toss potatoes with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley

Serves 4.


6 oz. white chocolate chips or vanilla-flavored almond bark/candy coating, broken into pieces
5 oz. chocolate chips
2 cups dry roasted peanuts

Line 2 cookie sheets with waxed paper. Over low heat, melt chips/candy coating, stirring constantly until smooth. Stir in peanuts. Drop by teaspoonfuls onto prepared cookie sheets. Refrigerate until set.

Yield: 48 candies.


1 20 oz. can pineapple chunks, drained
1 14 oz. can sweetened condensed milk
1 14 oz. package flaked coconut
1/4 tsp. salt

Drain pineapple well.

Put pineapple chunks into a food processor and pulse several times for 1 second. Add remaining ingredients and process for 5-10 seconds.

Using two spoons or a cookie scoop, create 1 inch mounds of coconut on a well greased cookie sheet, about 1 inch apart. A sheet of oiled parchment paper or a silicone baking sheet will make the macaroons easier to remove.

Bake in a preheated 325°F oven until tops of macaroons are golden and toasted, about 20 minutes. Reduce heat if the macaroons are browning too quickly. Turn off oven and allow to sit for 10 minutes with door open, if needed.

Allow to cool 5 or 10 minutes before removing from baking sheet with a thin spatula. If they stick to pan, heat the pan slightly on the stove top to release them.

If edges are too browned, they may be trimmed with a kitchen scissors after they have cooled.

Store in an airtight container (best in the refrigerator).

If you would rather not make these using a food processor, use drained crushed pineapple instead. If desired, a few drops of vanilla, almond, or coconut extract (or coconut rum for the over 21 crowd!) may be added before baking.

Makes approximately 4 dozen macaroons

Orange Baskets

6 large navel oranges
2 slices canned pineapple
2 ripe bananas
1/2 cup granulated sugar
1/2 cup strawberries, sliced
1 cup whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon almond extract
6 large strawberries

Wash oranges; dry well. Cut a round slice off the bottom. Excavate all the pulp you can. Discard the white membranes. Clean out the shells. Place pulp in a bowl and combine with the pineapple, bananas and sugar. Gently fold in strawberries. Fill the rinds with this mixture.

Whip cream. Add confectioners' sugar and almond extract a second or two before beating ends. If desired, tint the mixture pink with food color. Heap orange baskets. In the center of each basket, place 1 whole strawberry. Refrigerate for 2 hours before serving.

 photo:Taste of Home

Chocolate-Covered Pretzels

1/2 pound almond bark, (or other melting chocolate)
1 pound small pretzels or pretzel sticks

Pour candy-coated chocolate pieces into a small bowl.
Melt almond bark in the top of a double boiler.
Dip pretzels into the melted chocolate;
Lay pretzels on wax paper to cool. Serve when chocolate is no longer sticky to the touch; refrigerate.

Makes 16 pieces.


2 cups sugar
2 teaspoons butter
1/2 tsp. vanilla
1 cup coarsely chopped nuts

Melt sugar in a heavy iron frying pan over moderate heat, stirring constantly, until all lumps have disappeared and sugar is a rich golden color (hard crack on a candy thermometer).

Remove from heat, stir in 1/2 tsp. vanilla, add butter and pour over nuts which have been spread in a shallow, well greased pan.

When cold, break into pieces.

Overnight Sun-Dried Tomatoes

halve all of the tomatoes in a container of cherry tomatoes. In a large bowl, drizzle them with olive oil and sprinkle them with salt and pepper. Place them on a baking sheet and put them in the oven at 175 degrees F and bake for 8 hours. If you want to keep them dry, you can store them in a plastic bag. If you want oiled tomatoes, store them in a jar covered with olive oil. They will keep indefinitely in the refrigerator.


Earthquake Cake

Preheat oven to 350°F
First Step:
1 cup pecan pieces
1 cup coconut
2 cups miniature chocolate chips

Sprinkle this mixture in the bottom of a lightly greased 9 x 13-inch cake pan.

Second Step:
1 (18.25-ounce) package devil's food cake mix

Prepare according to package directions.
Pour batter over bottom layer in the pan.

Third Step:
1 (8-ounce) package cream cheese
1 stick butter or margarine
2 cups powdered sugar

Melt together cream cheese and butter in the microwave until the butter is melted.
Mix in 2 cups powdered sugar. Mix well and pour over the cake batter.
Take a butter knife and cut in lines, do not mix together. Bake for 50 minutes.

Makes 12 servings.

Source: Judy Clark photo:

Chocolate Covered Cherries

3 c. powdered sugar
1/3 c. butter
2 tbsp. milk OR
2 tbsp. cherry juice
2 (10 oz.) jars maraschino cherries
8 (1 oz.) squares semi-chocolate

For fondant (creamy inner portion) cream together sugar, butter, and milk until smooth. Divide in half; roll each into a 6-inch log. Wrap in plastic; chill until firm.

Drain cherries on paper towels; cut logs into 1/4-inch pieces. Gently pat until large enough to cover cherry. Place cherry in center of fondant, molding to completely cover cherry. Place on foil-lined baking sheet; chill until firm.

Melt chocolate over hot, not boiling, water, stirring until smooth; remove from heat. Dip in chocolate to cover. If chocolate starts to set, return to heat until melted. Never put water in chocolate. Place dipped cherries on waxed paper; chill until firm.

Chocolate Chip Peanut Butter Balls

1/2 cup butter, softened
2 cups creamy peanut butter
3 cups powdered sugar
3 cups crispy rice cereal, crushed
1 cup semisweet miniature chocolate chips
2 (12-ounce) packages semisweet chocolate morsels

In a large mixing bowl, combine butter, peanut butter, sugar, rice cereal and miniature chocolate chips and mix well with impeccably clean hands.
Roll mixture into 1-inch balls and place onto a parchment or waxed paper-lined baking pan and place in the freezer.
In a double boiler, over simmering water, melt semisweet chips, stirring occasionally until melted and smooth.
With a fork, dip the frozen balls in melted chocolate and return to paper-lined baking pan. Place in freezer for 5 to10 minutes until the chocolate has set. Store the balls in an airtight container at room temperature.

Makes about 4 dozen balls.


Chocolate Covered Cashew

1 Cup of chopped raw cashews
2 Cups of white chocolate chips or chocolate chips

This Recipe makes 36 cashew clusters and takes 19 minutes to make with 15 minutes of preparation time.

Melt the chocolate chips in either a double boiler or microwave
Add the nuts to the chocolate
Stir until the mixture is combined well
Drop this mixture by rounded teaspoons into 36 paper or foil candy cups
Chill for at least 30 minutes before serving

Olive Garden Breadstick seasoning

Liquid butter
1 tbsp. Garlic
1 tsp. Salt
2 tbsp.Dry butter
1/4 tsp.  sugar
1 tbsp. Parmesan cheese

Heat or bake favorite bread sticks as directed. As soon as they are baked, brush on liquid butter. Combine remaining ingredients and sprinkle onto the bread sticks. by The_Stir

Beef Fajitas

12 - 6 inch flour tortillas
1 pound top round beef steak, cut into
3/4-inch julienne strips
3 tablespoons red wine or red wine vinegar
3 tablespoons vegetable oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 clove garlic, pressed
2 teaspoons lime juice
2 medium sweet peppers (red, green
or yellow), sliced
1 medium onion, sliced into rings
1/2 cup guacamole
1/2 cup salsa or picante sauce
1/2 cup sour cream, light
1/2 cup cheddar cheese, grated

Combine wine, oil, cumin, salt, garlic and lime juice. Marinate meat for 2 to 3 hours. Drain thoroughly.

Over medium heat, in a large skillet, brown meat with peppers and onions.

Warm tortillas and serve immediately with meat mixture and toppings.

Source: Photo:

Waldorf Salad

1/4 cup salad dressing
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon skim milk
2 cups coarsely chopped unpeeled red eating apples,
1 cup chopped celery stalks
2 tablespoons coarsely chopped nuts
Salad greens, if desired

Mix mayonnaise, yogurt, lemon juice and milk in medium bowl.

Stir in apples, celery and nuts. Serve on salad greens. Cover and refrigerate any remaining salad.


Fruit, Nutty, Whole Grain Bars

 1 cup rolled oats 
1/2 cup shelled sunflower seeds 
1/2 cup toasted wheat germ 
1/4 cup whole-wheat flour 
1/2 cup dried apricots 
1/2 cup dried cranberries 
1/2 cup dried pitted dates 
1/2 cup raw almonds3
1/2 cup nonfat dry milk 
1 teaspoon cinnamon 
1/3 cup pure maple syrup 
2 large eggs

    Preheat oven to 350F degrees.
    Grease a 9x13-inch baking pan with cooking spray.
    Place oats, sunflower seeds, wheat germ, flour, fruit, almonds, dry milk, and cinnamon in a food processor and pulse until everything is chopped and well blended.
    Add maple syrup and eggs and pulse until everything is well blended.
    Spread the thick batter evenly into the prepared pan and bake until lightly browned, about 15 to 20 minutes.
    Allow to cool and a wire rack on the counter for 10 to 15 minutes.
    Cut bars into desired size and shape.
Once they are completely cool, you can store these fruity, nutty, chewy, healthy granola bars in an airtight container for up to 3 days

photo:Posted by jacqui


12 slices, baguette or crostini ,toasted
4 to 5 vine ripe tomatoes chopped
4 tablespoons olive oil
1/4 c. balsamic vinegar
3 tablespoons finely chopped fresh basil
3 tablespoons chopped garlic
1/4 teaspoon salt

Combine oil, basil, garlic,vinegar and salt in a processor, don't puree! Mix with tomatoes and let marinate at least 2 hours (Do not refrigerate; tomatoes will lose their flavor).

Use a slotted spoon to layer on to bread. Serve immediately.

Apple Butter

1/2 red delicious apple
1/2 Granny Smith apple
2 cups softened unsalted butter
1/8 cup applejack brandy
1/4 cup apple juice
1/8 teaspoon salt
1/16 teaspoon pepper

In food processor, puree whole cored apples (skin on).
Add all remaining ingredients and blend until liquid is incorporated and entire batch is smooth.

Beef Kebab with Zucchini

1 3/4 pounds of beef tenderloin roast, trimmed
2 tablespoons of soy sauce
2 tablespoons of fresh lime juice
2 teaspoons of salt
1 teaspoon of pepper
1 teaspoon of ground cumin
6 rounds of red onion, sliced 1/4 inch round
2 teaspoons of olive oil
3 medium zucchini, sliced 1/4 inch thick lengthwise
6 bamboo skewers, at least 8 inches long

Before you begin to cook, soak the bamboo skewers in water.
Cut beef into 24 one-inch cubes.
In a bowl, stir together the soy sauce, lime juice, salt, and cumin.
Add beef and coat well.
Marinate beef, covered, at room temperature one hour.
Lightly brush onion rounds with oil.
Season with salt and pepper.
Grill onion on a greased rack set six inches over the simmering coals.
Turn once with a metal spatula when lightly charred and tender.
Place on a plate.
Place the zucchini on the grill.
Remove when lightly charred, about one minute on each side.
Place on plate.
Take beef from marinade and pat dry.
Toss with a little oil.
Thread four pieces of beef onto each skewer.
Grill for about five minutes.
These will be medium-rare.

Serve these juicy kebabs with the onion and zucchini or create a side dish of mushrooms, olives, and tomatoes and offer it with the beef, too.


Club Sandwich

3 slices of toast, white or sourdough bread are best but you can use whatever bread you like
4 lettuce leaves, romaine or green leaf work best
4 slices of ripe tomato, I like heirloom tomatoes
6 slices of crisp bacon
6 slices of turkey or chicken, thinly sliced
4 decorative toothpicks

1. Place one slice of bread on your cutting board.
Spread some of the mayonnaise thinly on the toast.
Trim two of the lettuce leaves to fit the slice of bread.
Place three slices of turkey on the lettuce.
Place three slices of bacon on the turkey.
Place two slices of tomato on the bacon.
Spread some of the mayonnaise thinly on both side of the next slice of toast.
Place this piece of toast on the tomato.
Repeat the order from the bottom layer.
Only spread mayonnaise on one side of the top piece of toast and place that slice of toast mayonnaise side down on the sandwich.
Cut the sandwich into quarters, cutting from corner to corner so you end up with four little triangles.
Place a toothpick in the center of each quarter.


Steak Oscar

2 filet mignon, 1 1/2-inch thick
1 cup butter
1/2 lb crab meat, fresh
1 (6 ounce) package knorr Bearnaise sauce mix (packaged gravy section of store)
whole milk

Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side.
Simmer 1/2 stick butter with crab meat on low heat until warm.
Prepare Knorr's Bearnaise sauce with one whole stick of butter and using whole milk only, by following directions on package.
Put asparagus and some water into microwave for 2 - 2 1/2 minutes.
To serve: Crab meat over steak. Asparagus over crab meat. Cover with Bearnaise sauce.

 photo: The Capital Grille

Sesame-Coconut Protein Conditioner

2 tablespoons olive oil
2 tablespoons light sesame oil
2 whole eggs
2 tablespoons coconut milk
2 tablespoons honey
1 teaspoon coconut oil


Dandruff Control Rinse

1 cup apple cider vinegar
6 aspirins, crushed
1/4 cup witch hazel

Combine all ingredients and store in a tightly capped jar or bottle. After shampooing, gently massage rinse into your hair, leave it on for 10 minutes, then rinse again with warm water.

Body Glitter

3 tablespoons un-medicated aloe Vera gel
1/2 teaspoon very fine glitter, color desired
1 drop essential oil, fragrance desired (optional)

Add glitter to aloe Vera gel. Add essential oil, if desired. Stir to blend, then store at room temperature in a small, airtight jar or container.

NOTE: Some are sensitive to essential oils. Test body glitter on inside of arm before applying to face. DO NOT USE NEAR THE EYES.

Super Body Hair Treatment

2 tablespoons molasses
2 tablespoons unflavored gelatine
1 tablespoon sweetened condensed milk
1 tablespoon stale beer

Combine ingredients in a small bowl. Comb or brush into hair. Cover hair with a plaster shower cap or wrap with a sheet of plastic wrap. Cover with a thick terrycloth towel. Leave the treatment on for 30 minutes, then rinse in warm water. Shampoo the hair.

Lemon Hair Spray

This is simple, but it works well. It also adds body to fine, limp hair, and it gives light hair added shine.

2 lemons, sliced
2 cups hot water

Place lemon slices and water in a glass or enamel pan and bring to a boil. Immediately reduce heat and simmer, uncovered, until the water is reduced to 1 cup - about 30 minutes. Remove from heat and let cool.

Line a strainer with cheesecloth and strain the mixture. Squeeze the cloth out thoroughly to get all the juice. Pour the strained mixture into a pump-type container. Mixture will keep for 1 to 2 months in the refrigerator

Dry End Hair Treatment

8 ounces safflower or vegetable oil
2 ounces beeswax
22 ounces distilled water
1/2 ounce Triethanolamine

Mix safflower oil, beeswax and stearic acid. Heat to boiling. At the same time, in another pot, heat distilled water and Triethanolamine. After heating, add the distilled water solution to the oil mixture and stir continuously until the solution has cooled.

To use the emulsion, put a small amount on palms, rub hands together, and apply to dry ends, massaging in gently.

NOTE: Triethanolamine is a liquid available at drugstores.

Silk Rub

Following a shampoo and rinse, dry the hair with a piece of clean silk (a Hermes square, for example). Gently rub the hair with silk section by section. This will give you incredibly silken locks, resplendent with body and shine.


This is a rich hair dressing which provides sheen and elegance to frazzled hair. It can also be used as a pressing oil for hair straightening.

Juice of 1 lemon
2 teaspoons
chamomile tea

Mix lemon juice and tea. Using an inexpensive straw hat with lots of holes in it, pull strands of hair you would like to lighten through the holes with a crochet hook or pencil. Sit in the sun for 1 1/2 hours. You will achieve natural-looking streaking.

Cherry-Almond Hair Mist Shine

2 cups warm water
4 teaspoons lemon juice
1 teaspoon almond extract
1 teaspoon cherry extract
1 teaspoon vanilla extract

Mix and put into a spray bottle.


Avocado Scalp Soother

1 egg
1/2 avocado, peeled and mashed
2 tablespoons wheat germ oil

Process egg in a blender until frothy. Add the avocado and oil, blending until smooth. Use immediately.

If you have long hair, divide your hair into several sections and apply the paste first to the scalp and then work outward, massaging the paste along the hair shaft. Cover your head with a plastic cap and leave on for 30 minutes.

To cleanse your hair, rinse first with lukewarm water for 5 minutes and then use any mild shampoo formula.

photo:by Rachel