Thursday, January 28, 2016


Hello Friends,
Noted a little glitch with your ability to access the recipes
under EARTHLY DELIGHTS. Here's what to do until
I figure out corrections.
Still go to
Under the subtitle Blog archive, the majority of past
recipes have landed under the subtitle 2015. Click on
the arrow and you will see some months listed. Oct.
shows (40.) Click on that arrow and you will see many
past ones that aren't already under the other months
Thanks for your understanding. I'm working on it.
Thyme for a call to my blog mentor.

Wednesday, January 27, 2016


This is a fun treat and so easy to do. Make a batch for your
special Valentines.

*Note this is also in the recipe file, I just brought it forward.


1 3/4 cups flour
1 tsp. baking soda
1 6 ounce package strawberry jello ( sugar free or regular)
3/4 cup butter softened
1/2 cup sugar ( can use Splenda, same amt.)
1 egg
1 tsp. vanilla

Makes 18 cookies almost 1/2 inch thick.


Pre heat oven to 400 degrees

Combine flour, baking soda, jello in small bowl, set aside.
Beat butter and sugar until creamy.
Add egg and vanilla, beat in.
Gradually add flour mixture, combine.
Chill dough for 1/2 hour.
Roll out on floured surface. Dough might be a little sticky,
  add a little flour.
Using heart cookie cutter, cut out and place on ungreased
  cookie sheet.
Bake 5-7 minutes until edges just start to turn brown.
Cool for 2 minutes and place on rack.
Frost if desired.

Powdered sugar glaze for cookies (optional)
Mix 1/4 cup powder sugar with a little milk.
  Pour lightly over cookie, allow to dry.


Monday, January 25, 2016


This casserole goes way back doesn't it.  A simple inexpensive
dish that was tasty, easy to prepare and when you add a salad
or fruit then supper was complete. This is my mom's recipe.
She put buttered bread pieces on top and that was my favorite


2 cans tuna fish (packed in oil or water) drained.
6 ounces of medium egg noodles, which is half the bag (12oz.)
1 can cream of mushroom soup
1 can of milk (use the soup can for the milk)
1/2 small onion, diced fine
1/2 cup frozen sweet peas
1/2 tsp. salt, plus a little more for the boiling water
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
3 slices heavily buttered bread cut into pieces


Preheat oven to 350 degrees.
Prepare your egg noodles according to package directions
  al dente, add a little salt to the water and a little oil. Drain
In a 2 quart baking dish, add the soup, milk, onions, the
  spices, mix together until smooth. 
Add the tuna and the frozen peas. Stir together.
Add the drained noodles and stir gently till combined.
Add the buttered bread pieces to the top of the casserole
  covering the entire surface.
Cover and bake for 40 minutes, uncover the lid and bake
  5 more minutes to make the bread toasty. 
Keeps well the next day.

Wednesday, January 20, 2016


Are you wondering what a Clafoutis is? Let's start with how to
pronounce it, Clafoutis (kla-foo-tee). It is a French custard pie
with fruit. You can use peaches, cherries, plums or other fruit,
pour the batter on top and it will come out puffed and brown.
It can be eaten while warm. Can be topped with whipped 
cream, cool whip or powdered sugar. I first saw one made by
Martha Stewart (of course) and it looked so beautiful.
Here's my adaption of the recipe from Betty Crocker and 
Valerie Bertinelli's own recipe. She has a show on the Food
Network. This is an easy and quick version. Enjoy


2 cans 14-15 ounce sliced Peaches, drained and cut into bite-
   sized pieces
2 large eggs, separated
1/3 cup plus 1Tbsp. sugar
3 Tbsp. flour
1/2 cup heavy cream or whipping cream
1 tsp. vanilla extract
1/4 tsp. salt
1 tsp. grated lemon zest
1/2 Tbsp. butter, to grease the pie plate
whip cream, cool whip or powder sugar for topping (optional)


Butter a pie dish and set aside.
Preheat your oven to 375 degrees.
Using the bowl from your electric mixer, add the egg yolks
  and the 1/3 cup of sugar, and beat on med-high speed for
  about 3 minutes.
Add the flour, combine, the heavy cream, combine and the
  extract. Reduce to low speed and beat for another 3 minutes.
Now put the pie dish into the oven to preheat for about 5 min.
In a small bowl, whisk together the egg whites and salt just
  till frothy, 30 seconds.
Add this to the batter and beat on low speed till combined.
Toss gently the peaches, remaining sugar and lemon zest and
  put this mixture into the pie plate.
Top with the batter carefully.
Bake for 35 minutes.
Cool for about 10 minutes and serve warm.

Wednesday, January 13, 2016


Winter says soup, here's a favorite stovetop version. Lots 
of meat and a rich broth.


1 1/2 pounds of beef chuck roast. Remove excess fat and cut
   into small cubes
1 46 ounce can tomato juice (vegetable juice if you prefer)
1 medium size onion diced small
1 32 ounce box beef broth
4 beef bouillon cubes
1 14.5 ounce can diced tomatoes with sweet onions
1 15 ounce can sliced potatoes, cut to smaller pieces (undrained)
2 12 ounce packages frozen mixed vegetables (with green beans,
   carrots, peas and corn)
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. celery flakes
1/8 tsp. onion powder
2 Tbsp. canola or vegetable oil


Using a dutch oven or a soup pot add the oil and heat to med.
Add meat and brown, stir, then add onions and cook till tender.
  (at this point I put the meat and onions on a paper towel to
  remove excess oil and put back into pot.)
Add all the remaining ingredients and stir to combine.
Bring to just a boil, then reduce heat to simmer. Stir frequently.
Simmer for 2 1/2 hours.
Can be served immediately.
Soup is always better the next day.
Refrigerate the leftovers.

Ron took a bowl for lunch the next day.  


Who doesn't like hot chocolate. a wonderful snack or treat
especially on a cold day. Add some marshmallows and guess
what you'll make somebody very happy!


1/2 cup granulated sugar
1/4 cup Hersheys Unsweetened Cocoa
1/3 cup hot water
1/8 tsp. salt
4 cups milk (whole milk or skim)
1/2 tsp. vanilla extract
4-5 marshmallows, plain or decorated


In a medium saucepan add the sugar, cocoa, salt, and hot water.
Stir to mix together.
On medium  heat, stir constantly until just starts to boil, then
continue to stir for an additional minute.
Add the milk, stir until heated.
Remove and stir in vanilla extract.
Serve immediately.
Add marshmallows to each cup. 
Fun tip: After adding a decorative marshmallow, heat in
microwave for a minute. The marshmallow will  puff up.
Makes 4-5 cups.


-adapted from

Thursday, January 7, 2016


Yes! This is a recipe from my son Ben. He received a crockpot
at Christmas and made this soup. He said it was delicious, a
thumbs up recipe. I'm posting his contribution to my cooking
blog. I've not tried it yet, I'll let you be the judge.
Here goes…


1 bag (32 oz.) frozen hash browns*
1 box (32 oz.) chicken broth
1 can cream of chicken soup
1 pkg. (8oz.) cream cheese, softened. Cut in large cubes
1 1/2 cups sharp cheddar cheese,* + a little more (garnish)
3/4 cup bacon crumbled,* + a little more (garnish)
1/2 tsp. salt*
1/2 tsp. pepper*


In a slow cooker add the hash browns, chicken broth, soup,
cream cheese, bacon, cheddar cheese, and salt / pepper.
Stir gently to combine.
Cover with lid.
Cook on high setting for 3 hours. Stir occasionally.
Potatoes should be tender.
Do a little taste test, add more salt and pepper if needed.
Serve immediately.
Garnish with the extra cheese and bacon.
Refrigerate leftovers.

* hash browns can be shredded or diced
* can use the packaged variety or grate yourself
* bacon can be prepared ahead, or buy precooked
* add additional salt and pepper to taste 


Wednesday, January 6, 2016


I love banana bread. With all the calories, fat and sugar, I 
would say it "loves" me too. I discovered  a banana bread
recipe on the back of a Splenda Essentials No Calorie 
Sweetener package and decided to try it. Very good but
I wanted to reduce the fat and calories to next to nothing.
Plus I needed a little chocolate in it as well. Here is my
recipe I adapted from the original. I love it. Is it the rich
taste of a sweet bread, not on your life. But it works for
me and I've reduced the bread to very little fat and sugar
amounts. I figured someone might be interested in my


1/2 cup Eggbeaters product (equivalent to 2 eggs)
1/3 cup low fat buttermilk
1/2 cup unsweetened applesauce
1 1/4 cups *mashed bananas (4-5 very ripe)
1/2 tsp. banana extract (optional)
1 cup + 2 Tbsp. Splenda Essentials
1 1/2 cups all-purpose flour
1/4 cup baking cocoa (Hershey's)
1 1/2 tsp. baking soda
1/2 tsp. salt


Preheat oven to 325 degrees.
Spray a 9x5 inch loaf pan with non-stick cooking spray.
In a medium bowl, add the flour, cocoa, Splenda, baking
soda, and salt. Whisk till combined.
In a large bowl, add the Eggbeaters, buttermilk, apple
sauce, bananas, and extract. Stir till combined.
Add dry mixture to the wet and stir gently till
Spread batter into prepared loaf pan.
Bake 1 1/2 hours.  (it will take this long)
Let cool in pan about 15 minutes then remove to let
cool completely on a rack. Wrap in foil when cooled.
Will keep for a week.

* Here's how I mash bananas. Use very ripe, or if they
are not, that's ok too. Put 5 medium sized, peeled
bananas in a gallon zip lock bag. Use a meat mallet to 
smash the bananas. Use what you need and throw 
away the bag.

Remember this is a very reduced calorie version and
the taste will be different.