This ‘n’ That


2 c. sugar

1 3/4 c. flour

1/2 c. baking cocoa

1 tsp. salt (can cut in half)

5 eggs

1 c. canola oil

1 tsp. vanilla

1 c. semisweet chocolate chips

In large bowl beat all ingredients except chips by hand or at medium speed with electric mixer until well blended. Put batter into greased 9-inch by 13-inch baking pan. Top with chocolate chips. Bake at 350° for 30 minutes or until toothpick inserted near middle comes out clean. Cool completely before cutting into bars.



2 c. self-rising flour – do not substitute

1 c. milk

1 c. mayonnaise

1 Tbsp. grated Parmesan cheese

Mix all ingredients together in bowl and spoon into 12 greased muffin tins. Bake at 375° about 20 minutes or until inserted in one roll comes out clean. Serve hot.




4 c. fresh watermelon, chopped and drained

1/4 c. red onion, diced small

2 Tbsp. honey

1/4 c. balsamic vinegar

3/4 c. light olive oil

2 Tbsp. fresh basil, chopped

Salt and pepper

1 Tbsp. fresh parsley, chopped

Combine watermelon, onion, vinegar, olive oil, basil and parsley in blender. Pulse on and off about 30 seconds until combined. Add salt and pepper to taste. Serve over mixed salad greens or fresh spinach and strawberries.




1 (16 oz.) container sour cream

1/2 tsp. onion powder

6 slices fully cooked bacon

1/2 c. shredded Cheddar cheese

2 tomatoes, chopped, divided

Wheat Thins original crackers

1 c. shredded lettuce

Mix sour cream and onion powder; spread onto bottom of 9-inch pie plate. Cook bacon; cut into small pieces. Sprinkle over sour cream mixture. Top with cheese, 3/4 cup tomatoes and lettuce; sprinkle with remaining tomatoes. Serve with crackers. Makes 28 servings, 2 Tbsp. dip and 16 crackers each.




1 (12 oz.) pkg. spiral-shaped pasta

2 (5 oz.) cans tuna, drained

1/2 c. sliced celery

2 c. thinly sliced cucumbers

1/4 c. mayonnaise

1 large tomato, chopped

1 tsp. dill weed

1/4 c. chopped green pepper

1/2 c. sliced green onions

Salt and pepper

1 c. Italian salad dressing

1 Tbsp. prepared mustard

Cook pasta, drain and rinse with cold water. Combine pasta and vegetables in large bowl. Blend together salad dressings, mustard, dill weed, salt and pepper to taste. Add to salad; toss to coat well. Cover and chill. Toss again gently before serving.




2 c. seedless red and green grapes

2 c. chopped chicken

1/2 c. chopped walnuts

1/3 c. chopped celery

1/4 tsp. ginger powder

1/2 c. creamy cucumber dressing

Combine grapes, chicken, nuts and celery. Add combined dressing and ginger. Mix lightly and chill. Serve over lettuce. Garnish with fruits. Makes four servings.




1 lb. halibut (or other fish)

1 tsp. seasoning salt

1/4 c. olive oil

1/2 lime

2 cloves garlic, chopped

8 tortillas, corn or flour

Tartar sauce on tacos is optional

Pico de Gallo:

6 fresh tomatoes, diced

1 onion, diced

1 bundle cilantro, chopped

1 Tbsp. salt

1 fresh lime

1/4 c. olive oil

Cut fish into one-inch strips, fry in olive oil with garlic until fish starts turning brown, about one – two minutes; add seasoning salt and squeezed lime. Take off heat. Add tartar sauce if desired to heated tortillas, place fish on top and finish with sliced lettuce, or cabbage if preferred, then top with Pico de Gallo. To make Pico: In bowl add tomato, onion, cilantro and mix. Add salt, squeezed lime juice and olive oil and stir. If you prefer a spicier taste, add two bunches of chopped cilantro.



1 (21 oz.) can apple pie filling

3/4 c. sugar

8 (6”) flour tortillas

1 1/2 c. apple cider

3/4 c. butter

Spoon about 1/3 cup pie filling onto each tortilla; roll up tortillas and place seam side down in lightly greased 7-inch by 11-inch baking dish. Combine cider, sugar and butter in medium saucepan; bring to a boil. Reserve 1/2 cup sauce. Pour remaining sauce over tortillas. Bake, covered, 30 minutes in preheated 350° oven. Uncover and bake an additional 15-20 minutes or until tortillas are lightly browned. Serve warm with reserved sauce. Serves eight.




10 large seedless oranges

3 Tbsp. olive oil

1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground coriander

1 tsp. ground cumin

2 garlic cloves, minced

1/4 c. chopped fresh cilantro

Clean and rinse oranges; dry well. Remove peel from two oranges with zester or citrus grater. Remove peel and pith from all oranges. Slice oranges into 1/2-inch-thick round slices; place in small mixing bowl. Combine zest and remaining ingredients in another small bowl. Pour dressing over oranges and toss carefully. Arrange orange slices on salad plates and garnish with fresh cilantro. (140 calories, 23 gm carbs, 150 mg sodium) Serves eight, at room temperature or chilled with pork, beef or lamb.