Croutons & Almond Chicken

This is another version of my Potato Chip Chicken.  With this one I used crushed herb seasoned croutons instead of the potato chips.  For my original recipe go to Martha's Recipe Cabinet and look up Potato Chip Chicken and simply change out the 2 ingredients.

Italian Sausage Patties over Spaghetti

This one is so simple you'll wonder why you didn't think of it yourself...maybe you did.  I used 1/2 lb of Italian Sausage and 1/2 lb. of lean ground beef.  Mix the two together and form into patties.  The number of patties will depend on the size you make them.  I made 5 out of mine and pressed them thin.  In a large fry pan fry on med. heat until done.  I covered mine to make sure they cooked through without browning.  Remove from pan.  Pour off drippings.  I even wiped my pan out to get out as much grease as possible.  Place patties back into your pan in a single layer.  Top with a heafty amount of cheese.  I used an Italian blend.  Spoon a jar of your favorite spaghetti sauce over your patties and cheese.  Cut heat down to medium and cover.  Cook until cheese melts.  Serve over spaghetti noodles.

These are SOOOO good.  Changes can include adding mushrooms, bell peppers, black olives, etc.

The Last of the Good Guys

I've just posted a review for Ernesto Patino's book The Last of the Good Guys.  Check out my review and the author's recipe for Chicken Verscruz by going to my site A Book and A Dish.

Beef Roast with Chicago Steak Seasoning

Last week I received a sample package of Weber's Chicago Steak Seasoning.  Today I decided to slow cook a roast.  So I combined the 2.  I rubbed the roast (round) with olive oil, rubbed on the seasoning, seared on all sides, covered and slow cooked for about 3 hrs.  Juicy!  Tender!  Great Taste!

Chocolate Covered Peanut Brownies

These are so simple and so chewy!  I made a package of brownies according to the package but added about 3/4 cup of chocolate covered peanuts and about 3/4 cup of mini-marshmallows.  Simply bake according to package and that's it!  Think With Your Taste Buds!

The Fashion Police

If you are looking for a good book with humor and a little murder, go to my site A Book and A Dish to read my review for The Fashion Police by Sibel Hodge.  While there, check out the author's recipe.

White Chocolate Bugles

I was pretty busy this weekend putting down a new floor in my living room so I didn't have time to do much cooking but since everyone at work expects a new dish on Monday I didn't want to let them down.  So...this is what I came up with.  I love sweet and salty so I decided to drizzle white chocolate over Bugles with a few pretzels and cashews added.  This is PERFECT!  It's simple to make and the kids can even help.  You simply pour your Bugles and whatever else you want to add, into a large bowl.  Melt your white chocolate, drizzle it over the Bugles and stir until evenly coated.  Cool and you have the perfect treat with a sweet and salty taste that I can't get enough of. 

This can be done with milk chocolate but I promise you the taste isn't as good as you get when using the white chocolate. 

Changes - Instead of the pretzels and cashews, add whatever salty or non-salty snack items you might want.  This would be delicious with pecans and I think using butterscotch instead of white chocolate would probably be pretty good too.  Just play with this one and Think With Your Taste Buds.

Great Book to Read

If you want a really great book to read, then I recommend He Kan't Kill Your Future by Sharquent Webster.  This book is the author's own story about her life through drugs, abuse and finally being rescued.  Read my review by going to A Book and A Dish.  Also, you'll find the author's tips creating the perfect BBQ.

Pork Tenderloin Au Jus

My idea for this dish came to me when I found that I had a package of McCormick Recipe Inspirations.  The recipe on the package was actually for apple pork chops but I decided to "Think With My Taste Buds" and create something different using the herbs/spice included in the package.  And I couldn't have chosen a better piece of meat to work with than the pork tenderloin.  It picked up all of the flavors, it was juicy and tender and my kitchen has had a wonderful smell all day. View my recipe by going to Martha's Recipe Cabinet.

Review for Stir, Laugh, Repeat

5.0 out of 5 stars Simply Scrumptious, May 3, 2011

By 

EE Wilder (PA - USA) - See all my reviews

This review is from: Stir, Laugh, Repeat (Kindle Edition)

Now here is a lady who loves cheese as much as I do and is not afraid to use it. In Stir, Laugh, Repeat, Martha Cheves has compiled recipes based on down to earth cooking, perfected with patience. Her shortcuts make sense and more than once I slapped my head, thinking - why didn't I think of that.
Her personal notes about the recipes add to the fun and I have already started using some of her "TIPS". This would be a perfect gift for the bride to be. I can see it in a bridal shower basket of basic essentials. But I also see it in the library of someone like me who has been married for over 50 years and always looking for some wonderful, quick meals with a new twist - good old southern cooking. The new twist for me - I'm a New England 'girl'. My first cooking adventure with Martha will be the Salmon Puffs. I recommend Stir, Laugh, Repeat to anyone looking for a simpler way to make old favorites without losing the down home feel.

Elizabeth Wilder

Candy Cookies

Cookies are loads of fun to make and so easy to be creative with.  The cookies you see here are all made using a basic sugar cookie mix and chopped candies for flavoring.  For these I doubled the recipe, divided the batter into 5ths and used mini candy bars.  This is a fun cookie to make with the kids.  This is a good cookie to make after Halloween when the kids bring home all of those sweet goodies.

Cheese Cracker Chicken

If you've been following my chicken nugget recipes you will remember that I've made them using crushed potato chips with French fried onions and even some with pretzels.  Well, I'm still working on combinations and this time I used crushed cheddar crackers.  It didn't work, at least for me.  I coated the chicken with ranch dressing and dipped the pieces into the crackers and my glue which is shredded cheese.  The taste wasn't bad but the texture didn't suite my taste.  The crackers ended up being soggy, possibly due to the ranch dressing.  But this combination I'll not be recommending.

Taco Casserole

This is a simple casserole that uses Rotel and taco seasoning.  You can heat this up by using the hot Rotel and/or hot taco seasoning.  I used the mild.  You can use just about any type of paste that you want.  I used elbow mac.  You can also use any cheese you want.  I used a Mexican blend.  The leftovers, if you have any, heat up quite well in the microwave and it also freezes well so you can double the recipe and freeze one. To view the full recipe go to Martha's Recipe Cabinet.