Coconut Wafer Cake

This is an unbelievable cake! It's moist and the flavors are so rich. It's made with vanilla wafers but you can use lemon or chocolate for different flavors. Check this recipe out for the holidays by clicking on Martha's Recipes in the right sidebar.

Cheesy Broccoli Casserole

This recipe was sent to me by a friend and it's wonderful. My NJ son-in-law loved it. This is a dish you won't want to miss out on. The texture is light and almost pie like. The outside has a slight bready crust. It's made with broccoli but you can substitute asparagus and even squash if you want. View this recipe by clicking on Martha's Recipes in the right sidebar.

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 flavorings instead of vanilla for a different tastes.

Cake Mix Cookies

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 completely (you do have to use your hands to mix), shape into 1" balls. Place on cookie sheet covered with parchment paper and bake 12-15 minutes in a 350 degree oven.

These are great to make with the kids. You can add just about anything you or the kids want to the cake mix cookie dough. Use milk chocolate, small cinnamon candies, coconut, raisins, just use your imagination. Or divide the dough and make half with one flavor and the other with another flavor. Plus you can use any flavor of cake mix to create different flavors. Have fun with this one.

Italian Squash

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, please let me know how it was cooked and your opinion of it's taste.

In the picture above, I've placed a wine glass beside the squash for comparison.

Stir, Laugh, Repeat - Review by Laura Duksta

I received your book --it's great!! I love the cover--its got a beautiful energy and the colors, title and subtitle all work really well together!

"I grew up in a restaurant that my grandparents owned. When I received Martha's book my mom was visiting; she picked it up and proceeded to read every story to me while we both belly laughed. Stir, Laugh, Repeat is filled with delicious, simple recipes all topped off with Martha's secret ingredient-her amazing sense of humor!"

Laura Duksta
Author, New York Times Best Seller, I Love You More

Pomegranate Tapioca Pudding

When POM Wonderful contacted me to try their 100% pomegranate juice I said "of course." When I was a kid I loved eating those tiny seeds with their mouth twisting sourness but had never cooked using pomegranate. So this was a real test for me.

Before I tell you about Pomegranate Tapioca Pudding, I want to tell you some of the benefits of 100% pomegrnate juice. 8 oz. of POM Wonderful Pomegranate Juice daily will help:

Cardiovascular Health - In research participants it was found that pomegranate juice improved blood flow to the heart and help reduce arterial plaque.
Prostate Health - In research men with prostate cancer lowered their risk of cancer recurrence and spread.
Erectile Function (pay attention men) - In research, men drinking 8 oz. of 100% pomegranate juice daily for four weeks were 50% more likely to experience erectile improvements.

Now that you know just a few of the benefits, I'll tell you about Pomegranate Tapioca Pudding. It's sweet, but not too sweet, with a slight hint of tartness. The tapioca gives the pudding a texture that your mouth will love and the touch of cinnamon brings it all together.

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

Simple Swedish Meatballs

I love making, serving and eating Swedish Meatballs. Those little bit size balls of flavor are always a hit at parties, family gatherings or served over noodles as a main dish. The recipe I've just posted on Martha's Kitchen Korner is simple, has flavor change suggestions and really inexpensive to make. View the full recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Sliders

Sliders

So many restaurants are offering "sliders" instead of full sized sandwiches and burgers. I've found them to be the perfect size for kids as well as myself. I even bought a "slider cooker" for hamburgers. But I have run across 1 problem when it comes to making my slider burgers... bread. I have a terrible time finding the perfect size rolls for my mini burgers. The burgers themselves are too small for most dinner rolls that I found in the deli ending up with a lot of bread with each bite. Finally I've found the solution. Hot dog buns! One hot dog bun cut into thirds is the perfect size for slider burgers. They are also perfect for slider sandwiches. For my sandwiches I spray my "slider cooker" with non-stick spray, put the bottoms of my hot dog bun into each slot, add my cheese, top it with the hot dog top, put the cooker's press top on and cook on low until the cheese melts. Perfect size slider sandwiches. So, if you're into sliders, try using hot dog buns cut into thirds.

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

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 on Martha's Kitchen Korner in the right sidebar.

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 the freezer. When they are frozen, place them in freezer bags. These will keep for about a week. When you need them, remove them from the bags, set on a flat surface and thaw. When they have completely thawed, frost them.

I've found this to be a blessing when I need my cupcakes in the middle of the week. If you are like me, I have more time for baking over the weekend than I do during the week. Just remember, don't frost before storing. Freezing causes the frosting to break down and tends to be grainy.

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 this and more.

And, as a bonus, great cooking tips are scattered throughout.

Stir, Laugh, Repeat would be the perfect shower gift for a bride-to-be.

Marilyn Meredith

Brighten Up Your Pineapple Salad

Pineapple salads are simple to make and I personally love them. I normally make mine by using pineapple rings on a bed of lettuce, a small amount of mayonnaise and a sprinkle of cheese. I'm trying to cut down on some of my cheese so I decided to try something different. I sprinkled my pineapple salad with shredded carrots. It's really good! And it brightens up the salad really making it appealing. You don't have to stop with just pineapple salad. Add shredded carrots to any fruit salad. But add it to the individual servings. The coloring of carrots can run and discolor your dish so sprinkle it on just before serving. Play with this one and have fun. Think with your taste buds.

Season Meats Before Freezing

Sometimes bigger is better, or at least cheaper, when it comes to buying meats. I have a very small household and normally buy small packages of meats with 1-2 servings. But with today's economy and my busy schedule I've found a way to buy cheaper and save time. Per pound, larger family size packages of meats such as pork chops, chicken and even steaks are usually cheaper than small 2 serving packages. A lot cheaper! I've started buying the family size packages, dividing them into servings for 2, and to save time, I season them before packaging and freezing. This works especially well for some of the tougher cuts of meat. I use a marinade that will tenderize the meat as well as flavor. When I'm ready I simply take a package from the freezer, place it in the refrigerator to thaw and by evening I have my already seasoned meat ready to cook. This can be done with just about any seasonings, both dry and liquid. And if you have a large family and need the full package for a later date, follow the same steps for a quick, already seasoned cut of meat.

Garlic Mayonnaise

Garlic Mayonnaise
1 tsp. olive oil
8 garlic cloves, peeled
t Tbl. lemon juice
3/4 cup mayonnaise
1 Tbl. Dijon mustard

Place garlic and oil in a small microwave safe bowl. Microwave, uncovered, on high for 20-30 seconds or until garlic is soft. Place in a blender. Add lemon juice mayonnaise and mustard. Process until blended. This is great on a toasted sandwich or as a spread used on fish. You can spice it up even more by adding just a little fresh dill or basil.

Ground Beef & Potato Pie

This versatile pie can be used as a one dish meal. It has ground beef and potatoes. You can add other vegetables if you like but I like to make it just as it is and add a salad on the side. This is a recipe that you can't help but love and make frequently. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Donut Cupcakes

I've just posted a simple but tasty cupcake in Martha's Kitchen Korner. These little mini cupcakes are great for after school snacks. They are also great as a treat for yourself along with a cup of coffee after the kids have gone to school. The nutmeg gives the cakes a donut flavor. Changes can be made by changing the spice or cake mix flavor. And for you chocolate lovers, try this recipe using a chocolate cake mix. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Fruit Pies Year Round

So many times I've bought fresh fruit while in season and made pies. But fruit is seasonal and when the season runs out, the price of fruit goes up and no more pies.

There is a solution! Buy the fruit in season (strawberries, peaches, etc.) and make up your pie filling. Line a metal pie pan with plastic wrap, fill it with pie filling, wrap it up and freeze. When it's fully frozen, pop out the wrapped filing, place it in a zip top bag and stack your future pies in the freezer. When you are ready for a seasonal pie in the off-season, simply prepare your crust and fill it with your frozen filling.

Spicy Pecan Cake with Browned Butter Frosting

If you like spice cake and pecans, you'll love this Spicy Pecan Cake with Browned Butter Frosting. It's simple to make using a yellow cake mix for a base. And the icing is as simple as the cake using nothing but butter that's been "browned", powdered sugar, vanilla and evaporated milk. And the taste? Wonderful! View the full recipe by clicking on Martha's Recipes in the right sidebar.

Keeping Fish Fresher

I love fresh fish but hear so much about bacteria that is scares me just a bit. I ran across this tip for keeping fish fresh and thought I would share.

Put whole fish or fillets in a large strainer set over a bowl. Pile ice high on top of the fish and refrigerate. The ice keeps the fish close to 32 degrees and as it melts, the water continually rinses off bacterial and drains it into the bowl.

Apple Ball Pull Bread

If you read my site, you will know that I believe in taking cooking to the "simple" level. My recipe for Apple Ball Pull Bread is a perfect example of simplifying. This bread will have everyone swearing that you spent all day in the kitchen and only you will know the secret used to speed up the recipe. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Shelf Life of your Herbs and Spices

I found this in a McCormick's ad and wanted to share it with everyone. This is a short and simple list of the Shelf Life for your herbs and spices.

Spices, ground - 2-3 years shelf life
Spices, whole - 3-4 years shelf life
Seasoning Blends - 1-2 years shelf life
Herbs - 1-3 years shelf life
Extracts - 4 years shelf life, except pure vanilla which lasts indefinitely

I think I'll clean out my cabinets and buy fresh. I'm sure I have at least a few that need to be replaced.