I’d like to take credit for this yummy dish, but honestly it is my mother-in-law’s recipe with a few minor tweaks to make it my own. But she is the one who came up with the novelty of serving this dish in real sea shells. Yes, you can put them in the oven, the microwave, the dishwasher. I’ve seen these shells at craft stores before.

Wash your shells before using and then place them on a cookie baking sheet.

I spray a light coating of Pam cooking spray into the shells just to make cleanup a bit easier.

In a large mixing bowl combine:

- 3 cans tuna (or canned turkey or chicken if you’re not a tuna fan)

- 1/2 cup chopped celery

- 1 chopped white or yellow onion

- 3 boiled eggs, peeled and diced

- 1 cup panko bread crumbs

- 1 cup velveeta cheese, diced

- 3/4 cup Light Miracle Whip salad dressing

- salt and pepper to taste

With a fork mix all ingredients together.

Take a large spoon and load up each sea shell with the tuna mixture.

Bake in 350 degree oven for about 20 minutes but keep an eye on it. Depending on how full you make the shells will definitely affect the bake time. You want the shells to get a golden tone to them and the cheese melted.

Serve with a salad and beverage and you have an easy peasy dinner that’s healthy too! Bon appetit my friends.

And a recipe card for your files. Just click on the image and print!

I’ve got a recipe for punch that is sure to please your guests. I’ve made it twice now and both times my guests drained the punch bowl so fast my head was spinning!

Now I also put fresh pineapple and maraschino cherries on the little cocktail umbrellas and placed in each cup of punch for flavor and mostly for fun!

I created the napkin rings out of paper strips. All you need is a little clipart, imagination and an image editor.

Or you can download a set of these napkin rings to use for your own party if you prefer to have this already done for you Just use the solid green lines as a cutting guide. Roll paper napkin rings around napkin. Use two sided tape or craft glue to attach the two ends together.

Please honor my copyright and not redistribute this download; but I will gladly let you link to my blog so others can download it for free also.

Tomorrow, step by step on creating party favor bags and another free download of Thank You stickers.

At my local Price Chopper Grocery I buy a small loaf of multi-grain bread that you bake for only 15 minutes and tastes so, so good.  Full of seeds and grains and nice brown crust, my favorite part of bread.  I knew if I baked the bread I would be crazy enough to eat the whole thing so decided I better have a pretty healthy salad to go with it.  I get so tired of lettuce salad and after opening the frig and all the cabinets made this up to go with my bread…give it a try it was really quite good.

A fresh bunch of spinach

Small can of crushed pineapple (I would have preferred chunks but didn’t have any)

Handful of slivered almonds

One thin slice of red onion (I just love this onion)

1/2 teaspoon of ground ginger

Small piece of ham steak, chopped (cooked up to 3/4 cup meat)

I opened the pineapple and drained all of the juice into a non-stick skillet and with heat on med-lo I put the clean spinach leaves in and covered with a lid for about 10 minutes.  Check on it because I didn’t time it so I am guessing.

While that is steaming I chopped up the ham and threw it into another non-stick skillet on med-hi and let it sizzle until lightly browned and smelled wonderful.

When I checked on the spinach about half way through the wilting process I added the ginger and stirred up the spinach to distribute.

Pulled down a plate and placed the spinach, ham, a large tablespoon or more of the crushed pineapple, almonds, onion and in no time at all I had a healthy salad.

Notice I had lots of real butter on my hot bread too…and yes I ate that whole loaf and I wonder why I am gaining weight?

A favorite soup of my family is potato soup.   In my single days, potato soup would be on the menu if I cooked for a man because I knew they would love it.  Serve it with a salmon steak, grilled asparagus, and a hard roll and you will win hearts, my husband loved it.

Today I made potato soup and wanted to share with you how it was made.

The ingredients

2 medium sized baking potatoes

1 cup of diced ham (purchased diced so I would not have to chop ham and as a substitute for bacon, cholesterol  and weight issues)

1 cup low fat sharp shredded cheese, (low fat substitute for Velveeta, same issues as bacon)

2 stalks of celery

6 green onions

1 teaspoon (or more, I didn’t measure) fresh ground black pepper

I wash the potatoes and leave the skin on because that provides better nutritional value, then I chop into bite size chunks, (every kitchen requires a good chopping knife).

Chop the celery and onion and set aside enough  of the onion tops, and cheese to garnish 6 servings.  Place the chopped potatoes, celery and onion  in a pan of boiling water, adding a heaping teaspoon of sea salt.

Cook until potatoes are still slightly firm and never mushy!

While the vegetables are boiling take a small saute skillet on medium high heat sligthly brown the ham.  This process will bring out the flavor and juice in the ham better than just putting it into the boiling water.

Doesn’t that look juicy and yummy?  Set the ham aside to enhance flavors.

Drain the potatoes and add 3 cups milk (2% milk and no butter, those same issues with cholesterol and weight just kept coming up.)

Add the ham (setting aside some ham for garnish if you want) and cheese and stir until melted and smooth, won’t take long if you use shredded cheese.

By the time I got to this stage my mouth was watering….

Next we have to add the absolute must for me but you can go lighter than my preference, fresh ground black pepper.  I use a lot!

Once the cheese has melted serve in soup bowls and garnish with the onion, ham and cheese to suit each individual’s taste.  If you prefer to have the soup thicker take a tablespoon of flour and mix into a small amount of milk,maybe 1 tablespoon, less than a 1/4 cup.  I never measure but you want a runny paste.  Stir into the soup and allow to simmer for 10 minutes, stirring to be sure you don’t scorch it and until it thickens slightly.

Trust me it was delicious….I decided 6 cups even with all the good health choices I made for ingredients was probably still more than I needed to be eating so I took a couple of bowla next door for my neighbors and “yes, they loved it.”

Now if any of my kids read about me giving potato soup away and not calling to invite them first, well…..I may have to make more!

Oh yes, it is the one time of year I actually bake. Why only this time of year? Because if I baked all the time, I’d be as round as this jolly snowman. I have no self control when it comes to sweets; therefore I don’t bake because I would eat the whole thing all by myself.

My favorite recipe is the the Christmas Kiss Cookie, also known as the Debbie Cookie. I can eat a pan of these faster than you can snap your fingers and say Kris Kringle 3 times.

Do any of you have a wonderful Christmas recipe of yummy goodness that you would like to share?

A tradition in my home in cold weather is potato soup.  My children love, love it.  Easy to make and easy on the pocketbook.

My recipe: 

4 medium white potatoes, peeled and cubed bite size

1 bunch of green onions, chopped

6 slices lean bacon, cooked crisp

2 stalks celery, chopped

1/2 cup shredded sharp cheddar cheese

1/2 cup Velveeta cheese, chopped

4 cups milk, 2% is my choice use whatever you prefer

2 pats butter, I never use oleo or margarine, just the real thing

salt and pepper

1 cup chopped fresh parsley

Directions:

Brown bacon to crisp, not dry however, and set aside.  In same skillet save a tablespoon of bacon drippings and saute the onion and celery until almost tender.

Peel potatoes (wash and leave skins on if you prefer), chop into bite size chunks and place in pan of boiling water that has been salted. Cook until potatoes are just tender but not falling apart, only takes 10-15 minutes.  Drain completely,  return to fire and add rest of ingredients, bringing back to hot but not boiling, stirring until the Velveeta melts.  Reduce fire to low temp for 10 minutes to bring out best flavor.

Serve hot with chopped parsley and shredded cheddar on top.  Sour cream can also be used on top but soup is very rich without it.

I love to serve it with Salmon Patties and broiled asparagus that has been smothered in olive oil and garlic salt.

Yummy, I am ready to cook up some Cheesy Potato Soup!

HAPPY HALLOWEEN DEAR FRIENDS!!!

I love soups. One dish, throw everything in, cook in the crockpot and viola, you have a magnificent dinner. I’m in too good eating, but simple eating

So I thought I’d share my easy creamy chicken vegetable soup recipe along with the cheese biscuits that I make to go with it. Bon apetite my friends!

These recipe cards are printable. Just click on the card above and hit print from your browser’s menu. Enjoy!

This is one of those favorite family recipes my grandma used to make. I loved her homemade chicken and noodles with fresh baked hot rolls and mashed potatoes too. Not quite healthy eating but certainly hearty eating

When cooking the aroma will fill the room just begging for you to come taste test. I love my counter top because I can roll pastries out on it very easily.

A handy tip, use your pizza cutter to cut the noodles up. I wish I would have thought of it years ago as it makes this part of the task a breeze. Now doesn’t this look yummy?!

Welcome dear friends!!! I’m so glad you stopped by to see what I’ve been up to in the kitchen! This week I took time to set the table all pretty and prepared a nice, sit down meal for our family. The irony is it was SO easy and fast, I don’t know why I don’t do it more often. So let’s start with the table setting, shall we? Very informal tonight.

I used my “everyday dishes”, placing them on straw woven placemats. I really wish I had some red placemats to put under those plates though. These dishes have served many a family dinner, as evidenced by a few nicks on the bottom of the plates. It was the first set of dishes I bought 12 place settings of as our family had grown large enough to need that many.

The centerpiece is also quite simple, a dark brown basket filled with sunflowers. Glassware is el cheapo $1 glasses from Old Word Pottery…family friendly while still looking pretty, don’t you think?

What is that I smell coming from the kitchen? Mmmmm, apple smoked pork loin. The pork loin was on sale at the grocery and the apple smoke rub is something I picked up at the Farmer’s Market. So easy to make and so delicious to eat. Placed the loin in a baking pan, sprinkled and pressed in the “rub” all over it, baked at 350 for one hour. That’s it! And we ate every last piece of it.

Hmmm, what can I fix to go with the loin. Hash browns O’Brien sounds good and would use up some vegetables that need to be cooked before spoiling. 5 medium red potatoes, 1 stalk celery, 1 red bell pepper, 1 onion, 1 bunch of green onions and 1 clove garlic … stir fried in a skillet with olive oil and it’s ready to serve. Doesn’t it look and smell so yummy?

But wait, I have blueberries in the refrigerator that desperately need to be used. I need something quick and easy. Bisquick to the rescue. Semi-homemade blueberry muffins, and enough for breakfast the next morning too!

What a wonderful meal we had. The boys noticed right away how pretty the table was set and Christina ooohd and aughhhd over the delicious pork loin. If only all of you could have joined us for dinner too! But of course that would have meant no leftover muffins for me I’m so glad you stopped by to share in our family dinner! Please stop by again soon.

Oh, I almost forgot. Here is the recipe I used for the muffins. I love Bisquick! Just click on the recipe card for a full sized recipe card.Be sure to check out other fabulous tablescapes posted at Between Naps on the Porch, hosted by the lovely Susan.

We took a vacation in 2001 to Bar Harbor, Maine. During part of our trip we biked Acadia National Park’s 45 miles of scenic carriage roads, built by John D. Rockefeller Jr.

The kids really did pretty good, not much complaining, but with tired legs, a sore behind, and a growling tummy even I was ready for a rest and food!

Perfect for stopping at Jordon’s Pond, the only place to eat in the large park. (Photo below courtesy of National Park Service). Exquisite views, a place to rest your legs and get a bite to eat. That was the first time we had Jordon’s Pond Blueberry Crisp.

I’ve been trying to perfect the recipe ever since. Not sure I’ve quite got it right yet, but it is close. So I decided to use all of those leftover blueberries I had the other day from making jam and make my own batch of Jordon’s Pond Blueberry Crisp, or at least my rendition of it.

Give it a try, and if by some miracle you have the ORIGINAL recipe, please pass it on to me! Click on the recipe card below to get a larger sized recipe or to print.