4 Tilapia fillets, 4oz each

2 tsp Paprika

2 Tbs olive oil

2 lemons (fresh)

3 tsp rosemary-garlic seasoning

Cut lemons in half and squeeze over fillets. Combine paprika and rosemary-garlic seasoning and rub on fillets. Heat oil in skillet. Once hot, saute fillets 4-5 minutes on each side.

5-6 teabags chamomile tea

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1/2 cup milk

1 1/2 cups flour

1/2 tsp salt

1 tsp baking powder

Combine milk and teabags in a small saucepan. Heat over medium-low heat until small bubbles form around the edge, stirring occasionally. Do not boil! Remove from heat and let cool; remove teabags, squeezing liquid from teabags.

Combine flour, baking powder and salt; set aside.

In a medium mixing bowl, cream together butter and sugar. Add eggs and mix. Alternate adding the milk/tea mixture and the flour mixture into the mixing bowl.

Pour batter into a greased 9×4-inch loaf pan and bake at 325F for 45-60 minutes.

1 lb Ground Beef

1 Onion, chopped

2 Eggs (or Eggbeaters)

Salt, Pepper

Marjoram, Thyme, Paprika

Breadcrumbs

1 boil-in-bag Rice, uncooked

2 cans (15oz each) Tomato Sauce

Mix together all ingredients, season to taste. Shape into 3-inch balls and place in casserole dish. Bake at 350 F for 30 minutes. Spoon off fat and cover meatballs with tomato sauce. Bake for 15 minutes or until cooked through.

I don’t know if there is a real name for this, but this is what we used to call it. Translated, it means strawberry mush.

My mom used to make it when I was a kid, and I still love it. I have to say, though, if you’re on a diet, you better skip it  

1 lb fresh strawberries, washed

16 oz. sour cream (light sour cream works, too)

Sugar

Put the washed strawberries in a large bowl. Cut the larger ones in half, then squish them all with a fork (it’s a good workout and you deserve to eat this dessert afterwards!). You can also use a blender, but be sure not to blend it too long, you want some strawberry pieces in there.

Add the sour cream and stir well. Add sugar to taste, refrigerate for at least one hour. Scoop into dessert bowls. Enjoy!

1 cup butter, softened

2 cups sugar

6 eggs

One 12-oz package Vanilla Wafer Cookies

1/2 cup milk

1 cup flaked coconut

1 cup chopped nuts

Pre-heat oven to 325 F. Grease and flour tube pan. Cream butter and sugar and continue beating. Add eggs one at a time and beat after each addition. Crush the wafers with a rolling pin into fine crumbs (I put them in a Ziploc bag and crush them in the bag). Add wafer crumbs and milk alternately to the egg/sugar/butter mixture. Add coconut. Fold in chopped nuts. Pour batter into tube pan and bake at 325 F for 1 1/2 hours. Cool in pan for 20 minutes before removing to cooling rack.

1  16-oz package Graham crackers

2  3.5-oz packages instant vanilla pudding mix

3  cups milk

1  8-oz container Cool Whip, thawed

1  16-oz container chocolate frosting

Blend pudding mix, milk, and cool whip until well blended. Lay a single layer of graham crackers on the bottom of a 13×9 pan. Do not crumble, leave whole. Spoon half of the pudding mixture over and cover with more crackers. Spoon remaining pudding mixture over the top, cover with graham crackers.

Refrigerate 30 min., then frost with chocolate frosting. Refrigerate 4 more hours to allow pudding mixture to firm up.

** Chocoholic variation: use chocolate graham crackers and instant chocolate pudding.

4 green, red or yellow bell peppers

8 oz. pork sausage

1/4 cup chopped onion

1 boil-in-bag rice, cooked

2 cups shredded mild cheddar cheese

1 medium tomato, chopped

Pre-heat oven to 350 degrees F.  Remove tops, seeds and membranes from bell peppers.  Crumble sausage into skillet; cook with onion. Drain excess fat. Stir in rice, 1 1/2 cups cheese, and tomato.

Fill peppers with sausage mixture and top with remaining cheese. Arrange in 9-inch square baking pan; add 1/4 cup water. Bake for 30 minutes or until peppers are tender.

1 cup sugar

2 Tbsp all-purpose flour

1/4 tsp ground nutmeg

4 cups sliced, peeled, fresh peaches (frozen work, too, but fresh is better)

TOPPING:

1 cup sugar

1 cup all-purpose flour

1 tsp baking powder

1 tsp salt

1/3 cup cold butter or margarine

1 egg, beaten

In a bowl, combine sugar, flour and nutmeg. Add peaches and stir to coat. Pour into a greased 11×7×2-in. baking pan. For topping, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches. Bake at 375 degrees F for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice-cream if desired.

Here is a quick & easy (and delicious) dessert recipe for those left-over flour tortillas. 

1 tsp. cinnamon

1 Tbsp. sugar

2 6-in. flour tortillas

2 Tbsp. melted butter

Preheat oven to 350 F.

Combine cinnamon and sugar in a small bowl. Spread out tortillas on a flat surface and brush with melted butter. Sprinkle half of the cinnamon and sugar mixture over each. Roll up the tortillas, jelly roll fashion, and set them seamside down in a small baking pan that has been brushed with melted butter. Brush the tops and sides with butter. Bake 8-10 minutes. Cool the rolls and cut them into 1/2-inch pieces.

1 box chocolate cake mix

1 small box instant vanilla pudding

1 cup vegetable oil

3 eggs

1 1/4 cup milk

FROSTING:

8 oz cream cheese, softened

1 cup powdered sugar

1 cup granulated sugar

1 cup nuts, chopped (I leave them out)

12 oz Cool Whip

5 Hershey bars, shaved

Heat oven to 350 degrees F. Grease and flour three round cake pans. Sift cake and pudding mixes together. In another bowl, beat oil, eggs and milk. Add to dry mixture and beat well. Bake for 20-25 min. or until done.

To make frosting, beat together cream cheese and sugars until very creamy. Fold in Hershey Bar pieces and nuts. Frost when cake is completely cooled