Posts filed under 'Recipes With Photos'

Chocolate Waffles with Strawberry Sauce and Whipped Cream

ChocolateWaffles001 1 Chocolate Waffles with Strawberry Sauce and Whipped Cream









  • 1 C flour
  • 2 T raw sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 C Hershey’s Chocolate Sauce
  • 1 T clear vanilla
  • 1 egg
  • Milk to thin

Strawberry Sauce:

  • 8 oz frozen Strawberries
  • 2 T raw sugar

Whipped Topping:

  • 8 oz heavy whipping cream
  • 1 T clear vanilla
  • 2 T raw sugar


Preheat and season waffle iron according to directions.  In a medium bowl, combine flour, salt, sugar and baking power until well blended.  Stir in chocolate sauce, vanilla and egg.  Slowly add milk until thin enough to pour into the waffle iron, but still about the thickness of pancake batter.  Cook until lightly crispy on the outside.  (Due to the moisture of the chocolate sauce, these waffles do take longer to cook then a standard waffle recipe.)

While waffles are cooking; add frozen strawberries to a medium sauce pan with sugar and stir occasionally while cooking over medium/high heat.  Cook until strawberries begin to break apart and are a bit mushy.  Set aside.

For whipped topping;  add heavy whipping cream, vanilla and sugar to a medium sized bowl, preferably glass, and mix using a hand mixer, with a whisk attachment, on high until thick and creamy.  Do not over whip or it will turn to a butter texture.  You can use regular beaters if you do not have a whisk attachment.

Makes 2 Belgium style waffles.

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Auntie_Dee in Recipes With Photos,Tasty Breakfasts am February 25 2012 » 0 comments

Easy Apple Pear Jelly

FromCamera002 Easy Apple Pear Jelly










  • 5 lbs Granny Smith apples, pealed and cut into pieces
  • 6 ripe pears, pealed and cut into pieces
  • 4 C raw sugar
  • 1 tsp lemon juice
  • 3 – 1 oz pkgs clear gelatin


In a large food processor, dice apples fine.  Pour into a large kettle with sugar.  Stir together and allow to sit until sugar is soaked through.  Bring to a slow boil over medium/high heat, stirring occasionally to prevent sticking.  Process pears in food processor until diced fine and then add pears to apple mixture.  Stir in bringing to a slow boil again.  Add lemon and stir thoroughly.  Remove from heat. Stir in 1 packet of gelatin at a time until completely dissolved.

Ladle into cleaned jars and seal with lids that have been boiled.  Allow to cool until lids seal.  You will hear the “pop”.  Makes 18 4 oz jars or 5 pint jars.  Chill in refrigerator up to 3 months or freeze for up to a year.  Excellent served on waffles, toast, scones or with peanut butter.

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Auntie_Dee in Canning Recipes,Recipes With Photos am December 11 2011 » 0 comments

Pan Fried Almond Crusted Walleye

FromCamera013 1 Pan Fried Almond Crusted Walleye












  • Palm sized Walleye pieces, de-boned and skinned
  • 1 sleeve Club crackers, crushed fine
  • 1 C shaved or thinly sliced almonds
  • 2 T Sweet Basil, dried
  • 1 egg
  • Milk
  • Butter


In a large zip-lock bag, mix together almonds, crushed crackers and basil until well blended.  In a small bowl, big enough and deep enough for fish; beat together egg and milk until completely blended.  Use enough milk that when the fish is dipped into the milk mixture it will go to at least halfway up the side.  Prepare a large skillet or electric fry pan with 2 -3 tablespoons of melted butter, butter should be just starting to brown when you set fish in.  Dip fish pieces into milk mixture, coating each side.  Drop into zip-lock bag and shake to coat.  Remove from bag and repeat.  Do this for each piece.  Place into pan with butter, reduce heat slightly to prevent burning (should be at about medium/high heat).  Fry on each side to a golden brown, turning once, until fish is cooked through.  Add more butter about halfway through the cooking process.

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Auntie_Dee in Family Dinners,Recipes With Photos am November 13 2011 » 0 comments

Low Cal Cracker Spread

CrackerSpread003 Low Cal Cracker Spread








  • 1-8oz pkg 1/3 less fat Neufchatel Cheese
  • 3 heaping tablespoons fat-free sour cream
  • 1 – .6 oz pkg Zesty Italian Salad Dressing Mix (dry)
  • 1 tsp lemon juice


In a medium bowl, mix ingredients together, until smooth, with a hand mixer.  Scrape sides with spatula to make sure all is blended in and no chunks remain.  Serve with your favorite crackers, or chips.  Also good as a veggie dip.  Makes about 1 and 1/2 cups.

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Raspberry Cheesecake Torte

CheesecakeTorte003 Raspberry Cheesecake Torte












  • 3 C rolled oats
  • 2 T tightly packed brown sugar
  • 1 tsp cinnamon
  • 1 stick butter, melted

Cheesecake Layer:

  • 2 – 8 oz pkg cream cheese, softened (do not use fat free)
  • 1/2 C raw sugar
  • 1/2 tsp vanilla
  • 2 eggs

Raspberry Sauce:

  • 12 oz frozen raspberries
  • 2 T raw sugar
  • 1 pkt Gelatin
  • 8 oz light sour cream


Preheat oven to 350 degrees.  In a medium sized bowl, combine rolled oats, brown sugar and cinnamon until well blended.  Slowly pour in melted butter until coated.  Set aside about 1/2 cup of crust mixture.  Pack the remaining crust mixture evenly into the bottom of a 9 X 13 glass cake pan.  Bake for 15 min.  Remove from oven and set aside.

In a large glass bowl, blend together cream cheese, sugar and vanilla until well blended.  Add eggs and blend until creamy.  Pour evenly over crust, spread out until an even layer is spread over crust.  Bake for 25 min or until a toothpick inserted into the center comes out almost clean.

While cheesecake bakes: In a medium saucepan, blend together frozen raspberries and raw sugar.  Cook until thick and bubbly, stirring often to prevent sticking.  Slowly stir in Gelatin, stirring constantly until completely blended.  About 2 minutes.  Set aside to cool.  Once cooled slightly, fold in sour cream.  Remove cheese cake from oven, cover cheesecake with an even layer of the raspberry mixture, sprinkle with the reserved crust mixture and bake for 15 minutes.  Allow to cool completely before refrigerating or serving.

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Auntie_Dee in Desserts,Recipes With Photos am August 21 2011 » 0 comments

Homemade Pasta Sauce

Sauce002 1 Homemade Pasta Sauce










  • 1.5 lb pkg of bulk mild Italian Sausage
  • 1 lb cleaned and sliced button mushrooms
  • 1 small onion, diced fine
  • 14.5 0z can of diced tomatoes in basil, oregano and garlic
  • 2 cloves garlic, peeled
  • 12 – 15 plum tomatoes, pureed (about 3-4 cups)
  • 1/2 cup red or burgundy wine
  • 2 Tbs tightly packed, light brown sugar
  • Worcester sauce, to taste
  • Basil, Italian seasoning and Marjoram to taste


In an electric skillet, brown Italian sausage, breaking up meat as it browns.  Add the onion and mushrooms and cook down.  While meat is cooking, puree tomatoes in a large food processor, some chunks may remain.  Add basil, Italian seasoning, marjoram and garlic cloves and process until completely blended and garlic is diced fine.  Add to meat and mushrooms (do not drain meat).  Add canned tomatoes,Worcester sauce to taste, brown sugar and wine, stir until well blended.  Bring to a boil, stirring occasionally.  Reduce heat and simmer for about 2 hours until liquid is reduced and sauce is thick.  Serve over favorite pasta.  Makes 4-6 servings.


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Auntie_Dee in Italian,Recipes With Photos am August 14 2011 » 0 comments

Easy Garden Pasta Salad

GardenPastaSalad002 Easy Garden Pasta Salad










  • 1 – 12 oz bag Veggie Bow Tie pasta
  • 1/2 pkt Zesty Italian dressing mix
  • 1/4 tsp dill weed
  • fresh ground black pepper to taste
  • 1 – 1/2 C light mayo, blended with Almond milk until creamy
  • 2 T finely chopped onion
  • 1/2 C frozen green peas
  • 1 C shredded carrot
  • 1 – 2 C cut up broccoli flowerettes
  • 1 – 2 C sliced grape tomatoes
  • 1/2 C shredded 4 cheese Mexican blend


Boil pasta until just done according to directions.  Drain, rinsing with cold water until cooled.  Set aside.  In a small bowl, blend together mayo mixture and seasonings.  Place all cleaned and cut up vegetables in a large bowl, add pasta, coat with mayo and seasoning mixture until completely coated.  Fold in cheese until blended.  Refrigerate until served.

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Chicken Salad Americana

ChickenSalad002 Chicken Salad Americana









  • 1 lb chicken breast tenders
  • 2 C Goya apples, cored and chopped fine – do not remove the peel
  • 1 C sliced red, seedless grapes
  • 1 stalk celery, cleaned and chopped fine
  • 1/4 C chopped walnuts
  • 1/2 C dried cranberries
  • light Mayo
  • lemon juice
  • Almond milk
  • 1 T rosemary leaves
  • 1 tsp basil
  • 1 tsp thyme
  • fresh ground pepper to taste
  • Olive oil


Preheat grill.  In a small bowl, blend together rosemary, basil, thyme and black pepper, breaking up rosemary leaves until broken down small.  Mix in about 1/2 cup olive oil.  Baste both sides of chicken tenders with seasonings and olive oil until lightly coated.  Grill until lightly browned on both sides and no pink remains.  Set aside until cool.  In a large bowl, combine fruit, celery and nuts, drizzle with lemon juice until lightly coated.  In a small bowl, combine about 1 cup light mayo, 1 teaspoon lemon juice and enough almond milk to thin, blend until creamy.  Cut cooled chicken into small pieces and add to fruit and nut mixture.  Mix in mayo mixture until lightly coated.  You can add more if you prefer a richer mayo sauce.  Refrigerate for about an hour or overnight to allow the flavors to blend.  Serve on whole wheat bread with a slice of Provolone cheese, also good with whole wheat crackers when served as a snack.

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Strawberry Cream Pie

002 Strawberry Cream Pie










  • 1 lb frozen whole strawberries, leaves removed – reserve one large strawberry for garnish, thawed (optional)
  • 2 T raw sugar
  • 1 T lemon juice
  • 1 tsp vanilla extract, clear
  • 1 pkt unflavored gelatin
  • 16 oz whipped topping, thawed
  • 9 1/2 inch pre-made graham cracker crust


In a medium sauce pan, add strawberries, lemon juice, sugar and vanilla.  Cook on medium/high heat until brought to a boil, stirring constantly.  Mash strawberries as they begin to thaw.  Slowly add gelatin, remove from heat, and stir constantly for 3-5 minutes, or until the gelatin is completely dissolved.   Set aside and allow to cool to room temperature.  In a large bowl, gently fold together whipped topping  and strawberry mixture until completely blended.  May have some white marbling.  Pour filling into the prepared crust, spreading evenly.  Garnish with sliced strawberry, if desired.  Refrigerate 6-8 hours or overnight until firm.

To have a lighter version of the pie, use a light whipped topping, do not use fat free or it may not set properly.

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Grandpa Wayne’s Sticky Chicken

026 Grandpa Waynes Sticky Chicken










  • 2 – 3 lbs Chicken wings and or drummies
  • 1 C honey
  • 1 T light brown sugar
  • 2/3 Mild Chili sauce
  • 1/2 C finely chopped onion
  • 2 T Dijon mustard with white wine
  • 2 tsp Worcestershire Sauce
  • 1/4 – 1/2 tsp red pepper flakes


In a medium bowl mix honey and brown sugar until well blended.  Stir in remaining ingredients until well blended.  Set aside about 2/3 cup of mixture for basting.  Cover tightly and set in refrigerator.  Rinse chicken and set in container with flat bottom and a tight lid.  Pour remaining sauce over chicken until completely coated.  Cover tightly and refrigerate for 6 hours or overnight.  (Overnight gives best flavor.)

Preheat oven to 350 degrees and cover a baking sheet with release aluminum foil.  Arrange chicken on foil and baste with reserved marinade that has been brought to room temperature.  (Make sure you leave enough for the opposite side.)  Bake for 45 – 60 minutes or until juices run clear, turning once to marinate other side.  Serves 4 to 6.

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Auntie_Dee in Family Dinners,Recipes With Photos am March 27 2011 » 0 comments