1 stick softened oleo

1 jar Old English cheese spread

1 1/2 teaspoons mayonnaise 

1/4 teaspoon garlic salt

1/4 teaspoon seasoned salt

1-7 ounce can crabmeat, flaked

6 English muffins

Soften butter and mix all ingredients together except for crabmeat. Drain the crab before adding to mixture. Spread on each muffin half and bake 8 to 10 minutes in a 350 degree oven. Cut into fourths. Make 48 pieces. 

Recipe by Sharon Strickland and Rosemary Newman, authors of Tomorrow May Never Come...So...Let's Eat it all Today! 

Date: March 8, 2021


1/4 teaspoon cream of tartar

3 egg whites

few drops of yellow food coloring

1-14 ounce can Eagle Brand Sweetened Condensed Milk (not evaporated)

1/3 cup lemon juice

1 graham cracker ready made crust

In medium bowl, combine sweetened condensed milk, lemon juice and food coloring. Mix well. In small bowl, beat egg whites with cream of tartar until stiff, but not dry.  Gently fold into sweetened condensed milk mixture. Pour into crust. Chill 3 hours of until set. Refrigerate leftovers. 

Recipe by Sharon Strickland and Rosemary Newman, authors of Tomorrow May Never Come...So...Let's Eat it all Today!

Date: March 8, 2021


1 stick Margarine

1 cup cheddar cheese

1 cup self-rising flour

1 cup Rice Krispies

Dash of Red Pepper

Cream margarine and cheese. Add other ingredients. Bake at 400 degrees for 12 minutes.

Recipe by Sharon Strickland and Rosemary Newman, authors of Tomorrow May Never Come...So...Let's Eat it all Today!

Date: March 8, 2021


In Blender:

1/2 cup of ice

1  oz Rum

1 oz Black Raspberry Liqueur

2 tbsp Cream of Coconut

1/2 cup fresh of frozen Raspberries

1 tbsp Vanilla Ice Cream (optional)

Blend until smooth.

Recipe by The Bartender's Black Book 6th edition.

Date: March 8, 2021


12 slices bacon

1/3 cup brown sugar, light or dark

1 tsp ground black pepper

1/4 tsp cayenne pepper

Preheat oven to 425. Line baking sheet with foil and set metal rack over foil. Arrange bacon on rack so strips are close but not touching. In small bowl, combine brown sugar, black pepper and cayenne; set aside.

Bake bacon until starting to sizzle and brown, 10 minutes. Use tongs to flip strips, then sprinkle sugar mixture overtop. Continue to bake until caramelized, another 8-10 minutes.  Let rest 10 minutes. Serve warm or room temperature, refrigerating any leftovers.

Recipe by Kroger.

Date: May 9, 2021


Buying precut fruit makes quick work of this bright and refreshing fruit salad. 

6 cups cut fresh fruit, such as mixed melon or a combination of apples, oranges, and grapes.

1 1/2 Tbsp honey

1 Tbsp of lemon juice

1 1/2 lime juice

Pinch salt

2 Tbsp chopped, fresh mint, plus a few sprigs for garnish

Add fruit, honey, lemon and lime juices, and salt to large bowl. Toss to combine. (Can be made ahead and refrigerated up to 12 hours.)

Add mint just before serving. Refrigerate any leftovers.

Recipe by Kroger.

Date: May 9, 2021

Cranberry Apple Sheet Pie

Dough for 2 double-crust pies

2-1/4 cups sugar

1/3 cup all-purpose flour

7 medium tart apples, peeled and sliced (about 8 cups)

3 cups fresh or frozen cranberries

2 teaspoons grated orange zest

1-1/2 teaspoons ground nutmeg

1-1/2 teaspoons ground cinnamon

6 cups frozen or fresh raspberries

Optional: Egg wash, additional sugar or coarse sugar, and whipped cream

Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight.

Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. 

Remove waxed paper; press crust onto bottom and up sides of pan. Allow to chill while preparing filling.

In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely.

Preheat oven to 375°. Add filling to prepared crust.

On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar.

Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with whipped cream.


DATE: November 25, 2021

Classic Egg Nog

Difficulty: Easy

Serves: 18-24


9 egg yolks

3 egg whites

1½ cups super fine sugar

1 quart whole milk

2 quarts heavy cream

1 pint bourbon

8 oz cognac

2 oz dark rum


Beat egg yolks until thick and pale yellow. Add sugar to yolks and beat adding milk and 1 quart of heavy cream. Add bourbon, rum and cognac while stirring.

Beat the other quart of heavy cream and egg whites separately and fold into the mixture and add nutmeg on top.


DATE: November 25, 2021


Salted Caramel Sauce

1 cup granulated sugar

6 tablespoons (3/4 stick) butter, cut into chunks

1/2 cup heavy cream

1 teaspoon McCormick® All Natural Pure Vanilla Extract

1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt

Chocolate Chunk Bars

2 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, melted and cooled slightly

1 cup firmly packed brown sugar

1/2 cup granulated sugar

3 eggs

2 teaspoons McCormick® All Natural Pure Vanilla Extract

6 ounces semi-sweet chocolate, coarsely chopped (1 1/2 cups)


1. For the Salted Caramel Sauce, place sugar and butter in medium saucepan on medium heat. Cook and stir with wire whisk 6 to 7 minutes or until mixture turns a deep amber color. Carefully stir in cream, vanilla and sea salt. (Mixture will be bubbly.) Whisking constantly, cook 1 to 2 minutes until sauce thickens and coats back of spoon.

2. Preheat oven to 325°F. For the Chocolate Chunk Bars, mix flour, baking soda and salt in medium bowl. Set aside. Mix butter and sugars in large bowl until well blended. Add eggs and vanilla; mix well. Add flour mixture; mix just until moistened. Stir in chopped chocolate. Spread 1/2 of the batter in foil-lined 13x9-inch baking sprayed with no stick cooking spray. Pour Salted Caramel Sauce over batter, spreading to within 1/2 inch of edges. Spread remaining batter over caramel.

3. Bake 35 to 40 minutes or until top is golden brown. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.


DATE: November 25, 2021

Sausage-Stuffed Mushrooms

16 extra-large white mushrooms

5 tablespoons good olive oil, divided

2 1/2 tablespoons Marsala wine or medium sherry

3/4 pound sweet Italian sausage, removed from the casings

6 scallions, white and green parts, minced

2 garlic cloves minced

2/3 cup panko crumbs

5 ounces mascarpone cheese, preferably from Italy

1/3 cup freshly grated Parmesan

2 1/2 tablespoons minced fresh parsley leaves

Salt and freshly ground black pepper

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.


Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.


DATE: November 25, 2021

Fried Olives

1 3-ounce link hot Italian sausage, casing removed

1/4 cup plus 2 tablespoons grated parmesan cheese

1 tablespoon chopped fresh parsley

20 large pitted green olives

3/4 cup breadcrumbs

1 cup all-purpose flour

2 large eggs, lightly beaten

Vegetable oil, for frying

Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.

Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it’s OK if the olives don’t close completely).

Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.

Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.


DATE: November 25, 2021