Saturday, July 8, 2017

Grandma Robbins' Boiled Oatmeal Cookies


  • 2 cups sugar
  • 1/3 cup cocoa
  • 1 stick oleo
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 1/2 cups oatmeal
  • 1/2 cup peanut butter
Combine sugar, cocoa, oleo and milk; bring to a boil. Boil 1 minute. Remove from heat, add vanilla and peanut butter. Mix until smooth. Add oatmeal and stir until mixed. Drop by teaspoonfuls onto waxed paper. Let cool until dry. Lift with spatula and store in a tightly closed container.

*A tip I learned from her is if the mixture is too dry add about a tablespoon of milk to the mixture while still in the pan and warm to loosen it up.

Thursday, July 6, 2017

Velveeta Mac & Cheese--My Way!

  • 1 ½ cups small shells pasta, dry
  • 4 ounces Velveeta cheese
  • ⅓ cup milk


  1. Boil pasta in salted water until soft; drain and return to pan.
  2. Add cheese and milk, stirring constantly over very low heat.

Saturday, June 10, 2017

Cucumber & Tomato Salad





  • 2 cucumbers, peeled, halved and thinly sliced
  • 4 Roma tomatoes, quartered and cut into small chunks
  • 1/4 medium onion, slivered
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice vinegar (I probably used a bit more)
  • pinch of sugar if using out of season tomatoes
  • salt and pepper, to taste
Combine all the ingredients in a bowl and toss. Allow to set for several hours in the refrigerator so that veggies can absorb the flavors. 

Cooks notes: I just "eyeballed" the measurements for the oil and vinegar. This salad would also be fantastic with an avocado diced in!

Inspiration recipe here.


Monday, June 5, 2017

No Velveeta Creamy Macaroni & Cheese

This is a healthier version of a favorite food...

  • 1 1/2 cups (1/2 pound) elbow macaroni, dry
  • 1 cup milk
  • 1 egg
  • 4 teaspoons cornstarch
  • 2 tablespoons butter
  • pinch nutmeg
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1 cup (4 ounces) freshly grated Colby Jack cheese
Boil pasta in salted water until tender. Drain and return to pan.
Combine milk and egg in a saucepan. Whisk in cornstarch over medium heat and stir constantly until mixture boils and becomes thick. Remove from heat. Stir in butter and spices, until butter melts.
Stir in cheese until it melts.
Mix with pasta and enjoy!

Adapted from here.

Tuesday, May 30, 2017

Tater Tot Sausage Breakfast Casserole







  • 2 pounds breakfast sausage
  • 1 (30-32 ounces) package frozen tater tots
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 8 eggs
  • 2 cups milk
  1. Preheat oven to 350 degrees. 
  2. In a large skillet brown sausage until no longer pink and drain. 
  3. In a large bowl, toss tater tots, cooked sausage and cheeses. Pour into a lightly greased 13 x 9 inch dish.
  4. Whisk together eggs, salt, black pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. *Cover and refrigerate at this point if baking later.*
  5. Bake uncovered for 50-60 minutes, or until eggs are set.
Original recipe here.

Tuesday, February 21, 2017

Cheesy Chicken Spaghetti


  • 1/2 package (8 ounces) spaghetti, broken in half (I used thin spaghetti)
  • 3 tablespoons butter, divided
  • 3 tablespoons real bacon bits
  • 1/4 cup chopped onion
  • 1 can mushrooms, drained
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1/3 cup water


  1. Boil pasta in salted water according to package directions. Drain and keep warm.
  2. Melt 2 tablespoons butter in a medium skillet, cook chicken until is no longer pink. Remove from skillet.
  3. Melt remaining tablespoon of butter in skillet. Add real bacon bits and onion and cook until onion is soft. Add mushrooms; cook for a minute more.
  4. Add soup, water, seasonings and chicken back to skillet and allow to simmer for a few minutes.
**I was part of a private dinner menu group and a version of this recipe appeared there. I have changed the dish according to my preferences.

Sunday, October 9, 2016

Melissa's Pico De Gallo



  • 6 Roma (Plum) tomatoes, diced
  • 1 medium yellow onion, diced
  • 1 lime, juice of
  • 1 tablespoon minced garlic (I used jarred)
  • 2 jalapeno peppers, diced (remove stems, seeds and membranes if you don't want heat)
  • 1 bunch of cilantro, chopped
  • salt

Mix all ingredients in a bowl;add cilantro and salt to taste. Place in refrigerator and allow to set for several hours. Serve with your favorite foods or chips.

This is not from anyone else's recipe.