Easy Eats – Cheesy Garlic Pull-Apart Bread

Easy Eats - Cheesy Garlic Pull-Apart Bread


5 cloves garlic 1/3⅓ cup parsley 2 tablespoons olive oil 1 small loaf sour dough bread 3 tablespoons butter 4 ounces deli sliced mozzarella cheese or shredded) Salt to taste

  1. Combine the garlic cloves, parsley, and olive oil in a small food processor until garlic is in small pieces. If using sliced mozzarella - cut cheese slices into 1 inch squares.

    Heat the butter over medium heat in a small saucepan. When the butter melts, add garlic mixture to the butter along with a pinch of salt and allow to cook for about 2 minutes. Remove from heat.

    Preheat the oven to 375ºF. Using a sharp serrated knife, make 1 inch diagonal cuts across the loaf of bread making sure you don’t cut the bread all the way through. Use a spoon to drizzle the garlic butter into the the cuts of the bread. Take 3-4 cheese squares and put them in the cuts. Place the garlic bread on a sheet of foil; use a second piece to cover the top (it will be removed later). Allow the bread to bake for 10 minutes. Remove the top piece of foil and allow the bread to bake for another 10 minutes or until the cheese melts completely. Serve warm.  Source: Marzia from Little Spice Jar


Mary’s Memo – July 18th


Better Homes & Gardens has a Summer Slow Cooker magazine for $9.99. If you’re a fan of the slow cooker recipes, you may want to invest.

With so much yard work in our lives in the summer I rely on the slow cooker for many entrees. Recipe sources include the internet where I found Betty Crocker’s Hula Chicken. I asked friends to critique it and they gave it decent marks - although they prefer barbequed chicken (and I do too), but when outdoor work calls it’s comforting to know that inside dinner is simmering away in the slow cooker. Serve Hula Chicken on a bed of rice, brown preferred, to kick up the food value.


• 1 cup pineapple juice
• 1/3 reduced sodium soy sauce
• ½ cup catsup
• 1 tablespoon rice vinegar
• 1/3 cup packed light brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated ginger root
• 1 to 2 tablespoons Sriracha sauce
• 2 pounds boneless skinless thighs
• 2 8-ounce cans crushed pineapple, drained, juice reserved

In 5 to 6-quart slow cooker, mix pineapple juice, soy sauce, catsup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple. Cover and cook on high setting for 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken and shred with 2 forks. Return chicken to sauce. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add reserved pineapple juice from can (I did use it). Serve warm over a bed of brown rice. Source: Adapted from Betty Crocker internet recipe.


Exercise and social interaction can help boost levels of brain-related neurotrophic factor (BDNF), a protein that appears to slow progression of Alzheimer’s disease in older adults. In a study, participants with the highest brain levels of BDNF (upon autopsy) had 50 percent slower declines memory and cognition than those with the lowest levels of the protein. Scientists believe that increasing levels of BDNF through lifestyle changes and new drugs could slow disease progression. (Neurology, January 2016). Source: Duke Medicine, July 2016.


Eating seafood may help prevent Alzheimer’s disease in people at high risk for it. even though seafood is often contaminated with mercury, a known neurotoxin. In a study in the Journal of the American Medical Association, researchers looked at brain autopsies of 286 people, average age 90, and correlated the findings with the subjects with a key genotype (APOE4) associated with Alzheimer’s risk; those who had eaten seafood at least once a week showed fewer signs of dementia-related brain changes than those who ate little or none; no effect was seen in those without the genotype. Reassuringly, though mercury levels in the brains increased with seafood intake, this was not associated with dementia-related signs. Source: University of California, Berkeley Wellness Letter, July 2016.


At Bed Bath and Beyond I bought 2 'n 1 Veggie Brush for $7.95 plus tax. It not only cleans vegetables gently and thoroughly without bruising them, but includes a pop-out soft brush with silicone bristles for cleaning mushrooms.
The second gadget came from Williams Sonoma but may be available from other sources. It has various size holes to pull kale and herbs through, like thyme, stripping the vegetable from the stem. It works like a charm!
Both of the above gadgets are BPA-free and top rack dishwasher safe.


The National Hot Dog and Sausage Council is responsible for July 23rd being National Hot Dog Day, but they hesitate to forecast consumption because they are consumed in so many venues.

When I indulge, it’s a beef hot dog and none taste better than when they’re eaten outdoors. But in honor of National Hot Dog Day I’m sharing a recipe from a former Edgerton, Ohio lady who gave it to me years ago.
Her herbed bread sticks are wonderful with a salad.


• 8 hot dog buns, split and quartered
• ½ teaspoon of California garlic salt
• 1 teaspoon dill weed
• 1 teaspoon dried basil
• ¼ teaspoon parsley flakes½ cup butter, softened
Mix butter with garlic salt, dill weed, basil and parsley flakes. Spread carefully over bun quarters. Bake in preheated 300ºF oven for 30 minutes. Cool and store in a covered container. Recipe makes 32.

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Easy Eats – Breakfast Yogurt Popsicles

Easy Eats - Breakfast Yogurt Popsicles

Ingredients 1 cup greek yogurt 1/2 cup milk 2 tsp honey 1/2 cup granola 1 cup berries/chopped fruits Directions
  1. Mix together the milk, yogurt and 1 tsp of the honey. Divide the mixture between your popsicle moulds. Place a few berries into each mould. Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10 seconds if you are struggling to mix it) and top the yogurt with a little granola mixture. Place a wooden ice cream stick into each mould and place the popsicles into the freezer for at least 4 hours before consuming. To remove the popsicles, run the mould under a little hot water until they come loose.

Mary’s Memo – July 11th


The third Sunday this month is National Ice Cream Day, a good reason to make something with ice cream such as Red, White and Blue Dessert Salad. It makes 12 to 14 servings, a good choice when entertaining this summer.


Red layer:
• 1 3-ounce box strawberry gelatin
• 1 cup boiling water
• 1/3 cup cold water
• 1 10-ounce box frozen strawberries

White layer:
• 1 3-ounce box lemon gelatin
• ¾ cup boiling water
• 1 teaspoon plain gelatin
• ¼ cup cold water
• 1 pint vanilla ice cream, slightly softened

Blue layer:
• 1 3-ounce box lemon gelatin
• 1 cup boiling liquid (blueberry syrup and water)
• 1 teaspoon plain gelatin
• ½ cup cold water
• 1 15-ounce can blueberries, drained and mashed, reserving juice

Dissolve strawberry gelatin in boiling water. Soften plain gelatin in cold water and add to hot gelatin mixture. Stir to dissolve. Add frozen strawberries and stir gently until fruit thaws and separates. Spoon into 9x13-inch glass dish and chill until set but not firm. To make white layer: Dissolve lemon gelatin in ¾ cup boiling water. Soften plain gelatin in ¼ cup cold water. Add hot mixture and stir to dissolve. Blend in ice cream, beating until smooth. Spoon over strawberry layer. Chill until set but not firm. Dissolve remaining box of lemon gelatin in ½ cup cold water and add blueberry juice and water mixture. When slightly thickened, add mashed blueberries and spoon over white layer. Chill until firm and cut into squares. Recipe makes 12 to 14 servings. Source: Thank You, I’m Glad You Liked It cookbook.


Nutrition experts frequently recommend eating cold water, fatty fish and salmon tops the list. ”Salmon is an excellent source of lean protein (a 3-ounce serving provides 23 grams) says Tanya Freirish, MS, RD, CDN, A dietitian at New York Presbyterian/Weill Cornell. It’s also a good source of omega-3 fatty acids that many Americans don’t get enough of in their diets, as well as potassium, phosphorus and zinc.” Rich in omega-3 fatty acids, a type of polyunsaturated fat that is linked with lower risk of heart disease, lower triglyceride levels, lower blood pressure and reduced joint pain due to rheumatoid arthritis. Salmon is also a good source of vitamin D, which is essential for bone health. Vitamin D deficiency is associated with kidney disease, diabetes, cancer, depression and dementia. A 3-ounce portion of salmon provides 447 International Units (IU) for adults age 51 to 70 and 800 IU for adults over 70. Frozen and canned are also good options. Source: Weill Cornell Medical College Women’s Nutrition Connection, July 1016.


Deprive yourself no longer! Researchers investigated how consumption of dairy products was associated with the risk of becoming overweight or obese, and whether consumption of high-fat, low-fat and certain types of dairy products caused a difference. Drawing from participants in the Women’s Health Study, researcherschose approximately 18,500 women with normal body mass index (BMI) of 18.5-24.9 at baseline. During an average follow-up of 11 years, 8,238 women became overweight (BMI 25-30) or obese (BMI>30). However, weight gain for the highest quintile of dairy consumption (at least 3.1 servings daily) was 1.65 kilograms (3 lbs. 10 oz.) versus weight serving daily. While the difference in weight gain was modest, the women who had greater intake of total dairy products gained less weight than those who consumed fewer servings of dairy products, confirming that a dietary intake of at least three daily servings of dairy does not increase the risk of becoming overweight. The women in the highest quintile of intake also appeared to consume higher-fat dairy products, specifically, whole-fat milk and butter. Included in the study were dairy products such as skimmed milk, whole milk, sherbet, cream, yogurt, cheese and butter. Researchers suggest that certain components of dairy products, including proteins, vitamin D, calcium and phosphorus, may contribute to a lower risk of becoming overweight or obese. The study confirms results of several other studies that higher total dairy intake (including yogurt) is associated with less weight and waist circumference gains over a nine-year period. Source: Duke Medicine Health News, July 2016.


The fewer the ingredients, the better that memo readers like the recipes; Mini Lemon Mousse Cups are sure to please!


• 2 cups soft Cool Whip
• 10-ounce jar lemon curd (available at Chief in the same area that peanut better products are located)

Fold jar of lemon curd into thawed Cool Whip. Spoon into dessert dishes Garnish with lemon slices, if desired. Refrigerate up to 24 hours before serving. Makes 9 servings. For more super-simple dessert ideas go to kraftrecipes.com. Source: Summer issue of Kraft Food & Family, 2016.

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Easy Eats – Raspberry Sangria

Easy Eats - Raspberry Sangria

Ingredients 8 fresh raspberries 2 tablespoons orange liquor 4 ounces red wine club soda garnish: raspberries and citrus segments Directions
  1. In the bottom of a wine glass, add the raspberries. Muddle and smush them. Add the orange liquor and red wine. Stir and top the glass with club soda and garnish. * To make this drink non-alcoholic, use concord grape juice instead of wine and orange juice instead of orange liquor. (Yields 1 drink)

Mary’s Memo – July 4th


July is National Hot Dog Month, National Ice Cream Month, National Blueberry Month, National Anti-Boredom Month, also Chocolate Day on July 7th and Pecan Pie Day on July 12th!


2 tablespoons prepared mustard
2 8-ounce can tomato sauce
½ cup dark corn syrup
½ cup minced onion
2 tablespoon Worcestershire sauce
½ teaspoon celery seed
2 pounds all beef hot dogs

In large skillet, blend mustard with small amount of tomato sauce; add remaining tomato sauce along with other ingredients except hot dogs. Cook over medium heat, stirring frequently until mixture comes to a boil; reduce heat and simmer gently for 30 minutes. Add hot dogs; cook until hot dogs are hot and plump. Serve in warm hot dog buns.


½ cup (1 stick) butter
½ cup slivered almonds
1 cup packed light brown sugar
1 cup flaked coconut
2½ cups Rice Chex, crushed fine
½ gallon softened vanilla ice cream

Melt butter in saucepan over low heat. Brown almonds in butter. Add brown sugar and stir until melted. Add coconut and crushed Rice Chex. Put half of the crumb mixture in the bottom of a 2-quart oblong dish. Spoon softened ice cream over crumbs. Sprinkle with remaining crumbs. Cover with foil and freeze. Recipe makes 12 servings. On National Pecan Pie Day July 12th, do make this pecan pie, a recipe from my microwave classes in the 70’s.


1 9-inch baked pie shell
¼ cup butter (1/2 stick)
3 large eggs
1 cup dark corn syrup
1/3 cup packed light brown sugar
1 tablespoons flour
1 teaspoon pure vanilla extract
1½ cups pecan halves

Put butter in a large glass bowl. Microwave on high ½ to1 minute to melt butter. Add eggs; quickly beat with a fork to mix well. Blend in corn syrup, brown sugar, flour and vanilla. Stir in pecan halves. Pouf filling into baked crust. Microwave on 50 percent power 9 to 12 minutes or until top surface is dry and puffed. If center is not completely set, it will firm up as it cools. Let pie cool to room temperature before cutting.
On National Chocolate Day July 7th nothing beats Death by Chocolate Cake!


2-layer chocolate cake mix
¼ cup vegetable oil (like canola)
2 eggs
1 1/3 cup water
12-ounce package semi-sweet chocolate chips
12-ounce jar Smucker’s chocolate fudge topping
1 8-ounce container whipped topping, thawed
Chopped nuts, either pecans or walnuts (optional)

Pour oil into 9x13-inch baking pan. Whisk together cake mix, eggs and water until blended. Stir into oil. Sprinkle chocolate chips over top of the cake. Bake 30 to 35 minutes or until done in preheated 350ºF oven. Remove from oven and cool on rack for 5 minutes. With the handle of a wooden spoon, punch holes over surface of cake. Cool completely. Then carefully spread fudge topping over surface. Frost with whipped topping and sprinkle with nuts if using.
For National Blueberry Month do make a summer favorite, Blueberry Buckle.


½ cup butter, softened
¾ cup sugar
1 large egg
1¾ cup unsifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk (whatever kind you use)
2 cups (I pint) blueberries, sorted, cleaned and well drained
Crumb topping

Cream butter and sugar together until light and fluffy. Add egg and beat well. Add dry ingredients alternately with milk, beating until smooth. Gently fold in blueberries. Spoon into well buttered 9x9x2" baking pan. Sprinkle with crumbs. To make topping, blend together ¼ cup cold butter, ½ cup sugar, 1/3 cup flour and ½ teaspoon cinnamon. Bake in preheated 375ºF oven for 30 to 35 minutes. Note: Bake a double recipe in a 10x15-inch jelly roll pan.

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Easy Eats – Creamy Taco Grilled Corn on the Cob

Easy Eats - Creamy Taco Grilled Corn on the Cob

Ingredients 4 ears corn on the cob, silks removed, husks pulled down 2 tbsps extra virgin olive oil 1/2 cup sour cream 3 tbsps taco seasoning Directions
  1. Preheat grill to medium high heat. Brush corn evenly with oil and place onto hot grill. Grill for a few minutes each side until grill marks appear. Remove from heat. 
  2. Place sour cream and taco seasoning into a small mixing bowl until well combined. Drizzle sauce over warm grilled corn and serve.

Mary’s Memo – June 27th


The 2016 Consumer Action Handbook from USA.gov has a wealth of information about purchases, problems and complaints you might have with hundreds of companies, trade association, national consumer organizations and more. It is also available in Spanish. To order a free copy, contact USA.gov and ask for publication 5131.


Sugar snap peas and snow peas are available at the Chief. Daughter Mary Ann shared a way she used shucking peas, and I improvised using frozen peas. To make, cut each of 4 cremini mushrooms into 4 slices. Sauté in butter until cooked and juice has evaporated. Cover with sherry (not cooking sherry). Add ½ cup of frozen peas and season with salt and pepper to taste. Serve as soon as peas are thawed and hot. Recipe makes I serving.

I love beet tops as well as the beets, but they’re not available this way in produce department. Instead, my options are whole beets minus tops or canned beets. Work beets into your menu plans. My cookbook includes my mother’s recipe for Harvard beets made with either fresh or canned beets.


1 tablespoon cornstarch
1/3 cup granulated sugar
¼ teaspoon salt
½ cup apple cider vinegar
1/3 cup water or canned beet juice
2 tablespoons butter
3 cups sliced, cooked beets (fresh or canned)

Mix cornstarch, sugar, salt, vinegar, liquid and butter together and cook until thickened, stirring constantly. Add sliced beets and heat thoroughly. Recipe makes 5 to 6 servings.
Source: “Thank You, I’m Glad You Liked It” cookbook.


We’ve been fortunate to have what my spouse called a couple “million dollar rains” in June. It certainly made my small “salad garden” come alive! While I anxiously wait for garden tomatoes to harvest, Baked Tomato Casserole is a delicious alternative! Even though the recipe makes 6 to 8 servings, it doesn’t make that many servings for me and reheats beautifully in the microwave. This is also one of the few times that soft white bread crumbs (made in the food processor) are preferred.


1 28-ounce can Our Family diced tomatoes, undrained
2 cups soft white bread crumbs
2 tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
1 teaspoon dried basil
¼ teaspoon Tabasco sauce
2 teaspoons butter

Combine tomatoes, soft bread crumbs, sugar, vinegar, basil and Tabasco sauce. Spoon into 1½-quart casserole. Dot with butter. Bake in preheated 400ºF oven for 35 to 40 minutes or until bubbly and lightly browned. Recipe (for some) makes 6 to 8 servings.
Source: Thank You, I’m Glad You Liked It cookbook.


Chief’s produce department has fresh asparagus, but if you’re fortunate to have you own supply, do try this Purdue recipe for Rhubarb Custard pie. Hopefully, you have an 8-inch glass pie plate to make it.


2 eggs
1 tablespoon melted butter
2 tablespoons flour
1 cup sugar
2 cups finely sliced rhubarb
Unbaked 8-inch pie crust

Beat eggs. Add melted butter. Mix flour and sugar together. Stir in rhubarb. Pour into 8-inch unbaked pie plate lined with pie crust. Bake in 450ºF oven for 10 minutes, then in moderate 350ºF oven for about 30 minutes. Note: I have had these recipes since graduating from Purdue in 1949.
Source: Family Size Recipes from “Home Economics Lunchroom Favorites.”

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Easy Eats – Red, White & Blue Mason Jar Salad

Easy Eats - Red, White & Blue Mason Jar Salad

Ingredients 2 cups lettuce (spring mix) 1 cup strawberries (chopped) 1/2 cup blueberries 1/2 cup feta cheese 4 tbsps poppy seed dressing Directions
  1. To assemble your mason jars, start by pouring in 2 tbsps poppy seed dressing. Top with 1/2 cup strawberries, 1/4 cup feta, 1/4 cup blueberries and finally 1 cup lettuce. Repeat with the second mason jar.
  2. To eat, pour mason jar contents into a bowl and toss if necessary.

Mary’s Memo – June 20th


Use sunscreen daily, reapply often, and cover up when you’re outside during the day to reduce the likelihood of skin-related problems. KEEP YOURSELF HYDRATED!
Sip nonalcoholic liquids throughout the day, even if you don’t feel thirsty.
Source: Consumer Reports on Health, June 2016.


Betty Crocker’s 3rd Place Winner Bisquick Recipe Contest 2010 was Buffalo Chicken Pie. Original recipe called for cooked chicken strips but I used meat from a Chief rotisserie chicken. Also, I replaced regular Bisquick with Heart Smart kind. Never tasted a Betty Crocker impossible pie that I didn’t like!


2 cups cubed rotisserie chicken
½ cup Buffalo Wing Sauce
1 cup Our Family shredded Sharp Cheddar cheese
½ cup crumbled blue cheese
1 cup chopped celery
1 cup Heart Smart Bisquick mix
½ cup cornmeal
½ cup milk (whatever kind you use)
1 large egg
2/3 cup blue cheese dressing
Preheat oven to 400ºF. In large bowl, toss chicken and Buffalo Wing Sauce until well coated. Stir in cheeses and celery until well coated. Pour into 9-inch pie plate. In medium bowl, mix Bisquick mix, corn meal, milk and egg. Pour over chicken mixture; spread to cover. Bake 25 to 30 minutes or until topping is golden brown. Cut into blue cheese dressing.
Source: Adapted from Betty Crocker recipe.


Leanne Stephens, a dietetic intern at Tufts’ Francis tern Nutrition Center, reports: “Although it may seem as if you are not getting enough potassium in your diet, you are probably consuming more than you think.” The Adequate (AI) for potassium suggests that adults need to aim for 4.7 grams of potassium per day in their diet. Data from a recent survey analyzing average potassium intake from food and beverages found that adult men are consuming 3.1 grams per day and adult women are consuming about 2.4 grams each day. The results of this survey are in line with other data suggesting that typical Western diet does not satisfy potassium requirements and may potentially lead to a slight potassium deficiency. “This does not mean that the only solution is to begin taking potassium supplements. In without feeling like you need fact, you should consume a potassium supplement only under the supervision of your physician. The body tightly regulates potassium, which can be just as dangerous as very low levels of potassium. The great news is that with planning, potassium needs can be met through diet without consuming oodles of bananas. While certain fruits and vegetables such as bananas and potatoes are known to be great sources of potassium, other food groups are also packed with this essential nutrient. Meat, legumes, nuts and dairy products contain ample amounts of potassium that can help you reach the AI of 4.7 grams per day. If you are concerned about your current potassium intake, you can meet with a registered dietitian to plan a healthy diet that will meet all of your micronutrient and macronutrient needs.”
Source: Tufts Health & Nutrition Letter, June 2016.


You already know I like anything Buffalo. Another favorite is anything Reuben flavored. Farm Journal published Snacks cookbook just before Christmas in 1977 and this week’s Reuben Sandwich Filling has been on my “so good” list ever since!


1 12 ounce can corned beef, shredded
8-ounces Our Family shredded Swiss cheese
1 16-ounce glass jar of Silver Floss Sauerkraut, drained and
¾ Cup Our Family Light Mayonnaise
3 tablespoons chili sauce
Rye bread
Combine corned beef, cheese, mayonnaise and chili sauce. Cover and store in the refrigerator. To serve, spread filling between rye bread slices. Butter outside of bread slices. Cook on sandwich grill or in skillet until cheese melts. Recipe makes 5 cups filing.
Source: Farm Journal Snacks cookbook, December 1977.

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