October 2025

Down the Produce Aisle near the bagged lettuce, you will find Mann’s Broccoli Cole Slaw.  It consists of hearts of broccoli, carrots and a small amount of red cabbage.  This recipe was on the back of the bag.  I’ve been meaning to make something with ground turkey in it…and voila!  I thought the veg in the turkey meatballs would keep the meat moist.  This is an inexpensive, healthy meal.  Lean turkey and veggies all in one! The Broccoli Cole Slaw was $2.49 and the turkey was $3.21 – that’s only $5.70 and can feed a family of four.

• 1 (12 oz) pkg. Mann’s Broccoli Cole Slaw
• 1-1/4 lbs. lean ground turkey
• 1/2 cup finely chopped fresh parsley
• 5 tsp. grated Parmesan cheese
• 1 tsp. finely chopped garlic
• 1-1/2 tsp. oregano
• 2 eggs, beaten
• Salt and freshly ground pepper to taste

Preheat oven to 350 degrees F.  Place bag of Broccoli Cole Slaw in microwave.  Microwave on high for 4 minutes.  Let cool before adding to the other ingredients.  In a large bowl, add all of the above ingredients and mix until well combined.  Spray baking sheet with cooking spray.  Use about 1/4 cup of mixture for each meatball.  The mixture will be very soft.  Bake on prepared baking sheet for 30 minutes. I made a quick marinara and simmered the meatballs in the sauce for an additional 20 minutes. Quick Marinara:  Take one 35 oz. can of whole peeled Italian tomatoes and process in blender.  In about 2 Tablespoons olive oil, saute 3 smashed garlic cloves and a pinch of red pepper flakes.  Saute until garlic starts to turn golden.  Add tomatoes and simmer 20 minutes.  Add salt and pepper to taste and fresh basil. These meatballs are great served plain, with marinara sauce or as a hot sandwich.  Makes about 20 meatballs.  These meatballs were very juicy and moist and really delicious!  Something different!

When I see a recipe for sweet and salty I just have to go for it.  Four ingredients and you are in sweet and salty heaven!

• Cooking spray
• 35 to 40 saltine crackers
• 2 sticks (1 cup) unsalted butter
• 1 cup light brown sugar
• 8 ounces semisweet chocolate chips (1-1/3 cups)

Preheat oven to 425 degrees F. Line 1 large jelly-roll or sheet pan with foil, spray with non-stick spray and arrange the saltines in a single layer.  In a medium saucepan, melt the butter and brown sugar together and boil for about 5 minutes.  Remove from the heat and pour over the crackers, covering them evenly. Put the pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully.  Remove from the oven and pour the chocolate chips over the crackers, covering them evenly.

 When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.

They will form one big sheet. 

Break up into pieces.

Store in an airtight container

These remind me of the candy I used to buy at Fanny Farmer’s!

Since they have crackers in them, I think it’s appropriate that we can also call them CRACK!

Highly addictive!

Enjoy!

~Home Cooking with Trisha Yearwood
Sharing with Thursday’s Treasures  

Here is a different way to enjoy a juicy burger.  Refried beans combined with the ground beef make this burger almost like the consistency of meat loaf.  It also makes one pound of ground beef go a long way.  I got 5 huge burgers from this recipe!

• 1 cup cold leftover rice
• 1 lb. ground beef
• 1/2 can (15-ounce) refried beans
• 3 tsps. chili powder
• 1-1/2 tsp. cumin
• 1-1/2 tsp. coriander
• 1 Tbsp. grill seasoning (I used McCormick Montreal Steak Seasoning)
• 1 egg
• 1 Tbsp. canola oil
• 2 ripe avacados
• 1 cup shredded cheddar cheese
• 1 clove garlic, grated
• 1 lime zested and juiced
• 2-3 tsps. Cholula hot sauce (or to taste)
• 1/2 small red onion, finely chopped
• 1/2 cup sour cream
• Lettuce leaves
• 1 ripe tomato, sliced
• Crusty rolls, split or Texas Garlic Toast

Combine rice, meat and beans with spices and grill seasoning.  Add egg and mix well.  Form 5 big patties from the meat mixture.  Heat 1 Tbsp. oil in a large skillet over medium-high heat.  Cook patties 5-7 minutes on each side.  Top with lots of cheddar cheese, cover patties until cheese melts.
While burgers cook, combine avocado with garlic, lime zest and juice, hot sauce and red onion.  Mash to roughly combine.
Place burgers on buns with lettuce, tomato, guacamole and sour cream.
~Adapted from Rachel Ray
Sharing with NeighborFood – Burger Round UP

Vodka-marmalade glaze turns this “creamsicle” cheesecake into a grown-up dessert.
For the crust:

• 1-1/4 cups shortbread cookies crumbs (about 15 cookies)
• 2 Tbsp. unsalted butter, melted

For the filling:

• 2 pounds good-quality whole milk ricotta cheese, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup orange marmalade (plus 1/2 cup for glaze)
• 1/3 cup all-purpose flour
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 2 tsp. vanilla extract
• 1/2 tsp. salt

For the topping:

• 1/2 cup orange marmalade
• 1/3 cup vodka

Heat oven to 350 degrees F.  Place the cookie crumbs and melted butter in a small bowl and mix until combined.  Press crumb mixture into a 9-inch springform pan evenly into the bottom.  Bake for 10-12 minutes or until golden brown around the edges.  Cool completely.

Place ricotta in bowl of stand mixer (this can also be done in a food processor) and blend until smooth.  Add the sugar, orange marmalade and flour and mix until well incorporated.  With mixer running, add the eggs and egg yolks one at a time until well blended.  Add the vanilla an salt and blend until just incorporated.  Pour the mixture into the prepared pan.

Bake until the center of the cheesecake is set and the edges are golden brown, about 1 hour.  Let cool.

For the glaze:

Place the marmalade and vodka in a small saucepan over medium heat and bring to a boil.  Reduce the heat to low, simmer and reduce the sauce by half, about 10 minutes.  Cool slightly and pour over the cooled cake.  Let set before cutting, about 15 minutes.

~Adapted from Chow.com

 I never try a new recipe when I cook to feel better, and I don’t think most people do. The familiar is what soothes.  When I found out the theme for this week was “Soul Warming”, this was the first recipe that came to mind.  Our host this week for #SundaySupper is Susan @ The Girl in the Little Red Kitchen.  Our fabulous team has made recipes that keep us warm – heart and soul.  Our prayers go out to those affected by Hurricane Sandy, and hopefully they can get a nice, hot comforting meal.

Hurricane Sandy – Help Those in Need This has to be one of my most favorite comfort foods.  Not only because it’s delicious, but it brings me right back into my mom’s kitchen.  I can only remember my mom making one thing in the pressure cooker – stew.  It was one of my Dad’s favorite meals.  She used to serve it in a big bowl “family style” and he used to call it “Cowboy Food”, hence the title of this recipe.  I still have my mother’s pressure cooker from the 1950’s.  Unfortunately, this was the last stew for the pot.  She finally gave out on me.  I think the pots back then were make out of German Tanks!  If I could get a replacement gasket for it I would, but it’s time for a new one.  When I cook my stew, the sound of the weight hissing, and jiggling on the pot, brings me right back home.  My mom is truly here in spirit when I make this for my family! You will need:

• 2 lbs. Chuck Stew Beef
• 1 Tbsp. Oil
• 1 Tbsp. butter, unsalted
• 1 lb. fresh carrots, peeled and cut into half-moons
• 2-1/2 lbs. potatoes, peeled and cut into 1-1/2″ chunks
• 1/2 large Spanish onion, roughly chopped
• 3 cups beef broth
• 1 10-ounce pkg. frozen peas
• Garlic Powder, Paprika, salt and pepper to taste
• 3 Tbsp. flour 

Cut stew beef into 1-inch cubes, removing any fat.  Heat oil and butter in pressure cooker on medium-high and brown beef cubes.  Continue cooking beef until all water from the meat evaporates and begins to caramelize.  Add onions, salt and pepper, garlic powder and paprika (I just sprinkle it in the pot – maybe 1 tsp. at the most).  Saute about 5 minutes.  Add beef broth, cover and set 15 lb. weight on cooker.  Cook at 15 lbs. pressure for 20 minutes.  Let pressure come down on its own. While meat is cooking, peel carrots and potatoes and keep in a large bowl of cold water until ready to use.  Remove cover, add potatoes and carrots and cover and bring back to 15 lbs. pressure.  Cook for 10 minutes.  Place pressure cooker under cool running water in the sink to bring pressure down quickly.  Remove meat, carrots and potatoes to a large baking pan or casserole dish.  Bring pan juices up to a boil.  Add peas and simmer 5 minutes. To thicken gravy, mix 3 heaping Tbsp. flour into 1/2 cup cold water and stir to combine.  Gradually add into simmering pan juices until it is the thickness you like.  I kind of make it in between a soup and gravy consistency – Stoup – as Rachael Ray would say.  Adjust seasonings. Pour gravy over meat and potatoes in pan, try to wait until it cools off for a minute before you dig in!

Chow Down Pardner!

Serve with crusty bread or biscuits

Soups:

Desserts/Beverages:

Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

Don’t buy the super-expensive balsamic vinegar to make a reduction.  A little of the reduction goes a long way.

• 1 cup balsamic vinegar
• 3 Tbsp. extra-virgin olive oil
• 3 cloves garlic, peeled
• 4 center-cut pork rib chops about 1″ thick
• 1 large red onion, cut through the core into about 8 wedges
• 2 ripe, firm Bosc pears, peeled, cored and cut into 8 wedges
• Salt and pepper
• 1/4 cup red-wine vinegar
• 2 Tbsp. honey

In a small saucepan, bring the balsamic vinegar to a boil.  Adjust the heat to a gentle boil and boil until the vinegar is syrupy and reduced to about 1/4 cup.  Set aside.

Preheat oven to 425 degrees F.  Heat the oil in a heavy skillet over medium high heat.  Whack the garlic cloves and scatter them over the oil.  Cook until lightly browned, about 2 minutes.  Remove to a small plate. Lay the pork chops in and cook until browned, about 6 minutes.  Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second side of the chops are browned.  Season with salt and pepper.  Halfway through browning the second side, tuck the pear wedges in between the chops.

Stir the red wine vinegar and honey together in a small bowl, until the honey is dissolved.  Pour the vinegar honey mixture into the skillet and bring to a full boil.  Return garlic cloves to the skillet.  Roast until the onions and pears are tender and caramelized, about 30 minutes.

Drizzle with balsamic-vinegar reduction.

~Lidia’s Club

I’ll admit, I am not good at making homemade cakes from scratch.  They always come out dry and dense.  My sons were born 1 day apart – 4 years apart.  They actually could have been born on the same day!  My first son was 2 weeks late – emergency C-section and my second son two weeks before his due date since I was having another C-section.  It just happened to fall on the same day as my first son, Brian’s birthday.  I asked the doctor if I could wait one more day – I wanted them each to have their “own” birthday.  So even though we celebrate both on the same day now, I still make two cakes.  Brian is getting a Devil’s Food Cake with Strawberry filling and buttercream frosting.  I am using Rhondi’s @ Big Mama’s Home Kitchen homemade strawberry jam recipe for the filling.   Rob is getting his favorite, my Pistachio Pudding Cake. A friend of mine gave me a cookbook with a little secret on the last few pages of the book.  How to turn a box cake into something special.  Want the secret?

If anyone loves to make cupcakes, and I know there are quite a few out there – Veronica @ My Catholic Kitchen made some gorgeous Communion Cupcakes!, I recommend getting the book, Hello Cupcake!  This book has adorable cupcakes for each season and every occasion.  In the back of the book, they revealed the secret to the best cake with a few secret ingredients added to the box mix.

Would you like to know what it is?

 All you need to do is the following:

• Add to your favorite box cake mix (avoid the ones with the pudding in it) follow the recipe on the box  and replace the water with 1 cup of buttermilk.  Add one additional egg.  

This gives a box cake made-from-scratch taste and texture! I would have included a  pic of a slice of this cake but unfortunately it is no longer available.