“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Quote by Julia Child



Dressing Recipes: Dijon Mustard Dressing & Honey Garlic Vinaigrette

Dijon Mustard Dressing
1 egg
1/8 cup olive oil
1/8 cup red wine vinegar
Salt and pepper to taste
1 Tablespoon Dijon style mustard
Pinch of sugar

Coddle the egg by placing in a bowl of hot tap water and let stand for 15 minutes.
Place all ingredients in a food blender, and mix. Makes 3/4 cup

Honey Garlic Vinaigrette
Original recipe makes 8 servings
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced

In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Recipe: Vegetable Dip

Vegetable  Dip
1   cup light mayonnaise
1/2  teaspoon lemon juice
1/4  teaspoon salt
1/4  teaspoon paprika
1  teaspoon chopped onions
1  teaspoon salad herbs ( I like Mrs. Dash)
1   teaspoon garlic salt
1  teaspoon dried chives
1/8  teaspoon curry powder
1/2  teaspoon Worcestershire
1/2  cup light sour cream

Mix together, chill for 30 minutes then serve with raw vegetables.
Serving suggestions: carrot slivers, broccoli, cauliflower, celery, or cherry tomatoes.
Tip: Pick your favorite vegetable as all would taste great with this dip.

Credit: From my private collection of cookbooks dated 1990 issued by Women’s Circle magazine.

Fish Recipe: Lemon-Glazed Trout

Lemon-Glazed Trout

4     ounces  fresh or frozen skinless trout fillets, 1/2 to 3/4 inch thick

  • 1/8                         teaspoon              salt
  • 1/8                         teaspoon              ground black pepper
  • 1/3                         cup                        fat-free milk
  • 1/4                         cup                        whole wheat flour
  • 1                          tablespoon              olive oil
  • 1                          tablespoon              finely chopped shallot
  • 2                          tablespoons            reduced-sodium chicken broth
  • 1                          tablespoon              lemon juice
  • 1                          tablespoon              butter
  • 1                          tablespoon              snipped fresh parsley
  •                            Lemon wedges (optional)


  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt and pepper.
  2. Place milk in a shallow dish. Place flour in another shallow dish. Dip fish into milk, then into flour, turning to coat evenly.
  3. In a large skillet, heat oil over medium-high heat. Add fish to skillet. Cook for 6 to 8 minutes or until golden and fish flakes easily when tested with a fork, turning once halfway through cooking. Remove fish from skillet; cover and keep warm.
  4. For sauce:            Add shallots to the same skillet. Cook over medium heat about 2 minutes or until softened, stirring occasionally. Add broth, lemon juice, and butter. Cook over low heat until heated through, stirring to scrape up any crusty browned bits. Spoon sauce over fish. Sprinkle with parsley. Serve with lemon wedges if desired

Nutrition Facts Per Serving:

Servings Per Recipe: 4 PER SERVING: 258  cal., 14 g total fat (4 g sat. fat), 73 mg chol., 180 mg sodium, 7 g carb. (1 g fiber, 1 g sugars), 25 g pro.
credit: © Copyright 2014, Meredith Corporation. All Rights Reserved.

Slow Cooker Recipe: Easy Pepper Steak

So-Easy Pepper Steak

2 pounds boneless beef round steak, cut 3/4- to 1-inch thick
Salt and black pepper

1 14 1/2 – ounce can Cajun, Mexican, or Italian-style stewed tomatoes; undrained

1/3 cup tomato paste with Italian seasoning

1/2 teaspoon bottled hot pepper sauce

1 16 – ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers with onion)

Hot cooked whole wheat pasta (optional)


1. Trim fat from meat. Cut meat into serving-size pieces. Sprinkle lightly with salt and black pepper. Place meat in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine undrained tomatoes, tomato paste, and hot pepper sauce. Pour over meat in cooker. Top with frozen vegetables.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve with hot cooked pasta. Makes 8 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 196 cal., 5 g total fat (2 g sat. fat), 54 mg chol., 411 mg sodium, 9 g carb. (1 g fiber, 3 g sugars), 27 g pro.

Credit: Recipe and photograph © Copyright 2014, Meredith Corporation. All Rights Reserved.

Recipe: Warm Apple-Buttermilk Custard Pie

Warm Apple-Buttermilk Custard Pie Recipe
Warm Apple-Buttermilk Custard Pie
Warm, cinnamon apples combine with a creamy custard for a fun twist on apple pie. Tip: The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

  • Crust:
  • 1/2    (15-ounce) package refrigerated pie dough (such as Pillsbury)
  •                  Cooking spray
  • Streusel:
  • 1/3 cup  all purpose flour
  • 1/3 cup   packed brown sugar
  • 1/2 teaspoon  ground cinnamon
  • 2 1/2 tablespoons chilled butter, cut into small pieces
  • Filling:
  • 5 cups sliced peeled Granny Smith apple (about 2 pounds)
  • 1 cup  granulated sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon  salt
  • 3   large eggs
  • 1 3/4 cups  fat-free buttermilk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325º.
  2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep dish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
  3. To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
  4. To prepare the filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
  5. Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.
    Credit: Cooking Light
    MARCH 2003  Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Texas Sheet Cake

Texas Sheet Cake Recipe
Cooking spray

  • 2 teaspoons   all-purpose flour
  • 2 cups   all-purpose flour (about 9 ounces)
  • 2 cups   granulated sugar
  • 1 teaspoon   baking soda
  • 1 teaspoon  ground cinnamon
  • 1/4 teaspoon  salt
  • 3/4 cup   water
  • 1/2 cup   butter
  • 1/2 cup   unsweetened cocoa, divided
  • 1/2 cup  low-fat buttermilk
  • 1 tablespoon   vanilla extract, divided
  • 2   large eggs
  • 6 tablespoons  butter
  • 1/3 cup  fat-free milk
  • 3 cups  powdered sugar
  • 1/4 cup  chopped pecans, toasted


  1. Preheat oven to 375°.
  2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
  3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
  4. Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Cooking Tip: This recipe was tested again for Cooking Light, Lighten Up America! and was baked in a 15 x 10-inch jellyroll pan at 375° for 17 minutes.

Credit: Maureen Callahan, Cooking Light
SEPTEMBER 2007 Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Sausage and Pepper Medley

Sausage and Pepper Medley

4 uncooked turkey Italian sausage links (about 1 pound)

1 tablespoon olive oil

2 cloves garlic, minced

4 medium red, green, and/or yellow sweet peppers, seeded and cut into thin strips

1 large onion, thinly sliced and separated into rings

1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained

1 1/2 teaspoons dried Italian seasoning, crushed

1/4 teaspoon crushed red pepper (optional)

1/4 cup shredded Parmesan cheese (1 ounce)


1. In a 12-inch nonstick skillet, cook sausage links over medium heat for 5 to 8 minutes or until browned, turning frequently. Reduce heat to medium-low. Cover and cook about 10 minutes more or until juices run clear. Transfer sausage links to a cutting board; thinly bias slice sausage links. Set aside.
2. Add the olive oil to the same skillet. Increase heat to medium. Add the garlic and cook for 30 seconds. Add the sweet peppers and onion; cook about 5 minutes or until crisp tender, stirring occasionally.
3. Add the sausage slices, undrained tomatoes, Italian seasoning, and, if desired, crushed red pepper to the skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts Per Serving:
Servings Per Recipe: 6
PER SERVING: 204 cal., 11 g total fat (3 g sat. fat), 50 mg chol., 691 mg sodium, 11 g carb. (3 g fiber), 16 g pro.
credit: © Copyright 2014, Meredith Corporation. All Rights Reserved. Diabetic living.

Recipe: Espresso Crackle Cookies

Espresso Crinkles Recipe
Espresso Crackle Cookie
4.5 ounces   all-purpose flour (about 1 cup)

  • 1 1/4 cups    powdered sugar, divided
  • 1/4 cup   unsweetened cocoa
  • 1 1/4 teaspoons  baking powder
  • 1/8 teaspoon  salt
  • 5 1/4 teaspoons   canola oil
  • 1 1/2 ounces   unsweetened chocolate, chopped
  • 1 teaspoon instant espresso granules
  • 3/4 cup   packed brown sugar
  • 3 tablespoons  light-colored corn syrup
  • 1 1/2 teaspoons   vanilla extract
  • 2  large egg whites


1.   Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

2. Preheat oven to 350°.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.

Kathy Farrell-Kingsley, Cooking Light
DECEMBER 2008  Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Layered Pudding Dessert

Layered Pudding Dessert Recipe

Layered Pudding Dessert
1 cup crushed vanilla wafers (about 30 wafers), divided

  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 2 medium ripe bananas, divided
  • 1 package (3 ounces) strawberry gelatin

1 cup whipped topping

Spread half of the crushed wafers in the bottom of a greased 8-in. square pan. Prepare pudding mix according to package directions; spoon hot pudding over crumbs. Slice one banana; place over pudding. Top with remaining crumbs. Chill for 1 hour. meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice the remaining banana and place over gelatin. Spread whipped topping over all. Chill for 2 hours.                                         Yield: 9 servings.

credit: Taste Of Home magazine, © 2014 RDA Enthusiast Brands, LLC.