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April 15, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 11, April 15, 2002

**Overview of this Issue**

From the Editor
Newsletter Theme....Easy Recipes for Spring
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Request
Kitchen Tips ... Lemons
Newsletters from other websites

This newsletters theme is Easy Recipes for Spring and spring is definitely here in New England. The Memorial Day section is now online at Razzle Dazzle Recipes if you are doing any grilling and don't forget to check out the recipes for Mother's Day also. We have a new artist in the Artist's Cafe, Donna's Dinkers and Doodles. She has made the cutest Candy Bar Wrappers for birthdays, announcing a baby and showers. There are also Lunch Box Notes from Honey Brook Graphics and lots of recipe cards. A new area to send free postcards has also been added to Razzle Dazzle Recipes. Cards for Mother's Day will be available about May 1.

If any of you have suggestions for recipes you'd like to see here, please e-mail me. The next issue will be Southwestern Recipes. Enjoy!



1/2 lb. butter
1/2 lb. pecans, chopped
2 C. honey
4 (8-oz.) chicken breasts
2 C. flour, seasoned with salt and pepper
2 C. buttermilk
1 to 2 C. oil

To prepare sauce: Melt butter over medium heat. Add pecans. Cook for 10 minutes, or until tender. Turn heat down to low. Add honey. Cook for 5 minutes.

To coat chicken: Cut breasts in half horizontally. Dip chicken in seasoned flour, then in buttermilk, then again in flour.

To cook chicken: Heat oil in large skillet over medium-high heat. Saute chicken for 12 to 15 minutes, or until golden brown and cooked through, turning once. Remove from pan. Pat dry or allow to drain briefly. Serve topped with warm honey-pecan sauce.

Makes 8 servings.


12 oz. boned top round steak
2 t. dry mustard
1/2 t. black pepper
1/4 t. garlic powder
1/4 t. salt
cooking spray
2 C. sliced mushrooms
1 sweet onion, cut into 1/4 inch thick wedges
1 medium red bell pepper, seeded and cut into 1/4 inch strips
2 T. water
1 1/2 T. red wine vinegar
1/2 C. (2 oz.) crumbled blue cheese or feta cheese
4 (8-in.) flour tortillas
2 C. chopped romaine lettuce

Trim fat from beef; slice into 1/4 inch strips. Set aside.

Combine the mustard, black pepper, garlic powder and salt in a large bowl. Add beef, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; saute 4 minutes or until done. Remove from pan; keep warm. Add mushrooms, onion and bell pepper to pan; saute 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.

Warm tortillas according to package instructions. Spoon 1 cup mixture onto each tortilla; top each serving with 1/2 C. lettuce, and roll up.

Serves 4.


8 C. loosely packed baby spinach leaves, stems removed (about 1/2 of a 10-ounce package ready-to-eat spinach)
2 C. penne pasta
2 T. extra virgin olive oil
1 container (5.2 ounces) garlic and fine herb cheese spread, such as Boursin
1/2 C. pasta cooking water
1/2 t. salt
1/4 t. ground black pepper

Coarsely chop the spinach, put into a colander and rinse briefly with cold water. Set aside.

Bring a large pan of water to the boil. Add the penne and cook according to package directions.

Heat the olive oil in a 9-inch skillet over medium heat until hot. Add the spinach and cook quickly for about 2 minutes until wilted. Remove from the heat and stir in the cheese. Place over medium-low heat, stirring to melt the cheese.

Reserve about 1/2 C. pasta cooking water, then drain pasta and put back into the hot pan. Add the cooking water to the sauce, stirring to blend. Pour over the pasta and season with salt and pepper. Gently stir until the pasta is well coated and has absorbed a little of the sauce. Serve immediately.

Serves 4.


1 lb. chuck eye, cut into 1-inch cubes
1-1/2 C. margarita drink mix
2 t. salt
1 T. pepper
2 T. minced garlic
1-1/2 C. melted butter
3 fresh jalapeno peppers, seeded and cut into chunks
2 ears corn, cut into 8 pieces

For marinade, combine margarita mix, salt, pepper and garlic in a small bowl and mix well. Place beef cubes into resealable plastic food bag. Pour margarita marinade over beef, saving 1/2 cup of the marinade. Seal the bag and turn to coat. Marinate for 1 hour in the refrigerator.

Thread beef cubes onto 4 skewers, alternating with jalapeno pepper and corn. Stir the reserved 1/2 cup margarita marinade into the melted butter and mix well. Grill beef kabobs over hot grill for 15 minutes, basting with the butter mixture and turning frequently.

Makes 4 servings.


1 1/2 lbs. fresh asparagus
2 T. olive oil
2 t. sesame oil
1 T. finely chopped fresh ginger root
1/2 C. coarsely chopped roasted cashews
1 T. soy sauce

Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 2 or 3 pieces.

Heat the oils together in a wok or skillet over high heat. Add the ginger root and stir-fry for 1 minute. Add the asparagus and stir-fry until tender but still crisp, 4-5 minutes. Stir in the cashews and soy sauce. Serve immediately.

Makes 6 servings.


1/2 C. butter
1 C. flour
1/2 C. chopped nuts
8 oz. cream cheese, softened
1 C. powdered sugar
1 C. whipping cream, whipped
2 cans or 2 packages of cooked lemon pudding (cooled)
1 C. whipping cream, whipped
1/2 C. toasted coconut

Combine butter, flour and nuts and press into a 9 x 13-inch pan. Bake at 350F. for 15 minutes. Cool.

Fold cream cheese, powdered sugar and 1 cup whipped cream together and spread over crust. Spread pudding over first layer. Spread second cup of whipped cream over pudding. Sprinkle coconut over top and chill.

Serves 12.



1 (6 oz.) can frozen lemonade concentrate
1 C. water
2 1/2 lb. boneless, skinless chicken breasts
1/4 C. flour
1 t. salt
1/4 t. freshly ground black pepper
1/2 C. vegetable oil
2 T. butter, melted

Preheat oven to 350F.

Mix lemonade concentrate and water together. Pour over chicken in large bowl, being sure the chicken is well coated with lemonade mixture. Refrigerate 2-4 hours, turning chicken occasionally.

Drain chicken and reserve liquid. Mix together the flour, salt and pepper in a small paper bag. Add well-drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook only until evenly browned, turning pieces over carefully with tongs. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade mixture. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 or 20 minutes.

About 15 minutes before chicken is done, drain off excess liquid from pan and continue baking. When ready to serve, remove chicken from pan and serve hot.

Makes 4 servings.

Posted by Linda


1 pound fresh sea scallops
1 small package fresh mushrooms, sliced
1 T. butter
1/4 cup white wine
1 T. lemon juice...or squeeze some fresh lemon
1 sleeve ritz crackers(36 crackers) crushed
1 stick butter
package of sliced swiss cheese

In pan place 1 T. butter, sliced mushrooms, wine and lemon juice...cook till butter melts and mushrooms slightly cooked. Pour this mixture into a sprayed (Pam) casserole dish...place scallops on top. Now place 3-4 slices of swiss cheese on top of scallops.

In pan melt 1 stick of butter ,add ritz crackers...stir...then place crumbs on top of swiss cheese.
Bake @ 350 around 25 -30 minutes or till scallops are done...casserole will be bubbly.

Posted by Jacqueline


1/3 c. Orange juice concentrate; - thawed
2 t. Vanilla
2 C. Heavy or whipping cream
3/4 C. Sugar
2/3 C. Half and half

This recipe for Orange Cream Dream is easy to make and very refreshing. it brings back memories of waiting for the ice cream man on warm summer evenings. Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Makes one generous quart.

Posted by Darlene


2 eggs
1/2 C. melted butter
1 C. sugar
1 C. sour cream
2 C. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 C. fresh peaches, coarsely chopped

Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.

Posted by Macklinda


3 C. cooked cubed chicken
1 4 oz. can diced green chilies
1 jalapeno seeded & minced
5 cloves minced garlic
1 onion chopped
2 C. med salsa (you can use mild if you like)
2 1/2 C. heavy whipping cream
2 C. pepper jack cheese grated
1 dozen corn tortillas fried in oil to soften

Preheat oven to 350F. Saute onions & garlic, add to a bowl with the chicken, salsa & chilies in it. Mix well. In another bowl mix cream & salt & pepper, lay softened tortillas in the bowl of cream. (reserve the cream) Place spoonfuls of chicken mixture in soften tortillas & roll. Place seam side down in a greased 9 x 13 pan. Pour the bowl of cream over the enchiladas & sprinkle with cheese. Bake uncovered for 25 minutes.

This is my family's favorite recipe. Hope you enjoy it!

Posted by Shaylala
For more restaurant recipes, visit EATING OUT ... IN I added almost 100 new recipes there this week. http://www.razzledazzlerecipes.com/eatingout/index.htm 


1 bag (1/2 of a 6 oz. box) zwieback
1/4 C. sugar
6 T. melted butter
1/2 C. chopped pecans

3 8 oz. packages cream cheese, room temperature
1 C. sugar
2 T. pure vanilla
4 large eggs
3/4 C. sour cream

Caramel glaze:
1 C. sugar
2 C. whipping cream
8 T. butter
2 T. pure vanilla
2 T. light corn syrup

Chocolate curls:
6 oz. semisweet chocolate

Also: Powdered sugar for dusting top of finished cake

Crust: Place zwieback, sugar and butter in food processor. Blend until smooth. Add pecans and gently blend. Press into bottom of 9-inch springform pan.

Wrap outside of pan with aluminum foil, pressing foil tightly against sides of pan. Bake in preheated 350-degree oven for 5 to 7 minutes or until crust is hard. Remove from oven and set aside.

Filling: Using a food processor or an electric mixer, blend cream cheese, sugar, vanilla and eggs until smooth. Add sour cream and mix well. Pour into prepared crust. Place foil-wrapped pan into a larger pan and fill larger pan half-full with hot water.

Bake in a preheated 350-degree oven for approximately 1 1/2 hours. Turn off oven. Allow cheesecake to cool inside oven for 2 to 3 hours. Remove from oven and remove foil from around outside of pan. Refrigerate cake overnight.

Caramel glaze: In a heavy saucepan, heat sugar over medium heat, stirring constantly, until sugar caramelizes and becomes golden. (This takes about 15 minutes. You will smell the sugar heating before it actually begins to melt. Watch closely -- the sugar will burn quickly.)

Heat cream to boiling point. While stirring, slowly add to sugar. (It is important to heat the cream before adding to the hot sugar. I didn't and ended up with a pot of crystallized sugar. It did correct itself. As the cream heated, the sugar dissolved and it was OK but I was concerned.)

Cook sugar and cream over medium heat, stirring constantly, until it begins to thicken, approximately 15 to 20 minutes. (I used a thermometer and cooked it to 220 degrees.) Remove from heat.

Add butter, vanilla and corn syrup. Blend well. Allow caramel to cool to room temperature. It should be very thick and soft.

Chocolate curls: In a heavy pan over hot, not boiling, water, melt and stir chocolate. When completely melted, pour onto a stainless steel cookie sheet and smooth across surface of pan. You should have a fairly thin layer. Refrigerate until chocolate is hard.

Using a 2-inch putty knife, push knife against chocolate until chocolate curls. Remove curls from pan and hold on plate in freezer until ready to use.

To assemble: Run knife around inside edge of springform pan. Remove sides of pan. Leave cake on bottom of pan.

Place cake on a serving plate that's larger than the cake bottom.

Pour caramel glaze over top of cake and smooth to edges, letting caramel drip over sides of cake. (If you have any left, save it for ice cream.)

Pile chocolate curls on top of caramel in mounds over entire top of cake. Lightly sprinkle powdered sugar over chocolate curls.

Makes 16 to 20 servings.


1 C. butter
1 C. sugar
1 egg
2 C. flour
1 C. chopped pecans
1 1/2 C. jam (high quality seedless raspberry jam, or other rich jam apricot, lemon etc.)

Preheat oven to 350F. Prepare a 9-inch square baking pan by spraying with vegetable spray and lining with a piece of parchment paper. In a bowl with the mixer, combine butter and sugar thoroughly until light and fluffy.

Add egg, mix in well, then add flour and nuts and mix until they are incorporated.

Divide dough in half. Gently press half onto the bottom of the pan. Spread jam evenly over top. Drop the remaining dough in small clumps evenly over the jam. Bake in the lower third of the oven for 35-40 minutes or until top is golden brown. Let cool thoroughly before cutting into squares.

At Bear Moon, they let them cool, then turn them out onto food wrap and gently lay on a baking sheet. They place the sheet in the freezer, then cut the squares when frozen, thereby getting a clean edge. Serve at room temperature.

Makes 9 generous servings.



1 1/2 lbs. salmon fillet (skinless)
1/2 C. flour
1/2 t. salt
1/2 t. freshly ground pepper
2 T. virgin olive oil
2 T. butter
1/2 C. dry white wine
1 lemon, juiced
1 bunch flat Italian parsley, stemmed

Dredge salmon in flour on both sides, pressing and patting to coat evenly. Sprinkle lightly with salt and pepper (about 1/4 teaspoon each).

Heat oil and butter. Brown salmon on both sides (3-5 minutes per side). Add wine and simmer until alcohol evaporates (2-3 minutes). Add lemon juice to taste, starting with 1 tablespoon.

Adjust salt and pepper to taste. Serve at once, garnished with parsley.


4 slices already cooked bacon (see note)
2 T. olive oil
2 lbs. (about 4 medium) Vidalias or other sweet onions
1 package (20 oz.) refrigerated mashed potatoes or 2 1/2 -3 C. leftover mashed potatoes
1 T. bottled minced garlic
2 cans (14-1/2 oz. each) chicken broth
2 C. frozen yellow corn kernels
2 bay leaves
1/4 t. dried thyme
1/8 t. ground black pepper, or more to taste
1/2 C. sour cream

Place the bacon on a microwave-safe plate and microwave until crisp, according to package directions, about 30 to 40 seconds. Blot with a paper towel to remove any excess grease. Set aside.

Heat the oil on medium in a 4-1/2-quart Dutch oven or soup pot. Meanwhile, peel the onions and coarsely chop, adding the onions to the pot as you chop. When all of the onions have been added, raise the heat to medium-high. Cook, stirring frequently, until the onions are tender, about 6 minutes.

Meanwhile, microwave the mashed potatoes according to the package directions, until just warm, about 3 minutes. Remove from the microwave and set aside.

Add the garlic to the soup pot, and stir and cook 1 minute. Add the chicken broth and stir well, scraping the pot bottom to remove any brown bits. Add the mashed potatoes, corn, bay leaf, thyme and black pepper.

Cover the pot, raise the heat to high, and bring the soup back to a boil. Meanwhile, coarsely chop the bacon and set aside. When the soup boils, remove the pot from the heat and turn off the stove. Remove the bay leaves, and stir in the sour cream until it is well-combined. Serve at once in soup bowls, sprinkling the bacon on top at the table.

Notes: There are several brands of already cooked bacon. Look for it beside the raw bacon. If you can't find it, microwave regular bacon until fully cooked.

5 servings.


2 (8 oz.) packages cream cheese, softened
1/2 to 3/4 C. sugar, depending on sweetness of berries
3 C. sliced strawberries
1 C. whipping cream, whipped

Beat cream cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into five-six cup mold. Freeze at least eight hours. Let stand at room temperature 30 minutes; unmold. Garnish with mint or strawberries.

Yield: 10 (one-half-cup) servings


2 eggs
1 C. sugar
1/2 C. butter or margarine, melted
1/2 C. flour
1/3 C. cocoa powder
1/4 t. salt
1 t. vanilla extract
1/2 C. chopped nuts
Powdered sugar, for dusting, optional

Heat the oven to 350F. Lightly grease an 8-inch pie pan.

Beat the eggs in a small mixer bowl. Blend in the sugar and melted butter. Combine the flour, cocoa and salt and add to the butter mixture. Stir in the vanilla and nuts.

Pour the batter into the pan and bake until the center is just set, 25 to 30 minutes. Cool. Cut into wedges and sprinkle with powdered sugar, if desired.

Serve with a scoop of vanilla ice cream and a purchased hot fudge topping.

6 to 8 servings.


LINDA would like a recipe for a pie made with red beans that tastes like a pecan pie. Anybody have this one?

MICKEY is looking for a Kennebunkport Chowder like the one served at "Spondivits" in Cumming, GA. It's topped with bacon, melted cheese and chopped green onion. She says it's to die for.

Thanks to everyone who sent in their favorite tea recipes for SHIRL. She thanks you all very much.


Lemon juice is not only a flavor enhancer, but also a preservative and cleanser. Sprinkle it on sliced fruit to keep it from turning brown, or add it to cauliflower or potatoes while cooking to keep them white. During kitchen cleanup, rubbing lemon juice on your hands eliminates garlicky or fishy odors and stains from berries or beets.

When buying lemons, look for fruit that is fully yellow and seems heavy for its size-the heavier they are, the more juice they'll render. Before juicing chilled lemons, submerge them in hot water for a few minutes or pop them briefly in the microwave to soften the pulp.

To juice citrus fruit without a juicer, stick halved citrus with a fork and rotate it through the fruits moist membrane.


Sandy's Pickle Creek Bridge features her recipe column, "Kiss My Grits" and includes a potpourri of information relevant to women and men. http://www.angelfire.com/on3/picklecreekbridge/

Linda's Recipe Goldmine... Kitchen Bites, for recipes, crafts and an all around the house resource. To subscribe, send a blank e-mail to recipegoldmine-subscribe@yahoogroups.com

Any questions or comments? I'd love to hear from you. E-mail me at:

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That's My Home & Razzle Dazzle Recipes 2001