Baked & Breaded Sausage & Rice Balls with Marinara Dipping Sauce

These gems are so easy and delicious to make. I use 8 ounces lean crumbled pork sausage, 1-1/2 cups cooked brown or white rice, seasoned bread crumbs. After thoroughly cooking/browning sausage crumble, drain excess grease and place into a large mixing bowl, add cooled cooked rice of  your choice, add one teaspoon garlic salt and a few dashes of black pepper, mix well. Using clean hands form balls and roll into breaded seasoned crumbs.

Place onto a rimmed baking sheet pan and put into a hot 400 F oven, bake until golden brown. Warm a side of marinara sauce and serve.


Anytime Chicken Salad

Using leftover chicken is a great money saver in this delicious, easy salad for lunch or light supper. I love to add grapes, plenty of greens, and use a combo of light mayo and sour cream with a bit of tarragon and black pepper. I also make it early and chill in the refrigerator before serving.

Give it a try, you too may enjoy it!

cheffie cooks easy 1-2-3.

Cheese & Red Pepper Quesadillas


Makes such a quick delicious lunch or light supper. I like to serve with a mild salsa sauce for dipping. 4 large flour tortillas, butter, 1/2 red bell pepper sliced, 1-1/4 cups your favorite cheese (I use a white sharp cheddar).

Using a grill pan add butter until melted, lay two flour tortillas flat, add cheese and red pepper slices and top with another flour tortilla, grill until golden in color and cheese begins to melt, carefully flip over and brown opposite side. Cut into triangles, plate and serve.

Enjoy, they are a favorite, economical meal.

cheffie cooks easy 123.

Almond Corn Bread Squares


If you love corn bread you’ll love this version. 1 cup AP flour, 1 cup corn meal, one teaspoon baking powder, 1/2 teaspoon baking soda, 2 beaten eggs, 1/3 cup cold milk, 3 tablespoons honey, 1/4 cup finely crushed almonds, 1/4 teaspoon almond extract.

Mix all ingredients (do not over-mix), pour into a prepared square baking tin and bake @ 400 F for 20 minutes. Cut into squares.

Serve with softened butter.


Sliced Brie, Apple and Pecan Crostini


A great appetizer for the upcoming holidays! Thin baguette sliced and lightly toasted. I keep the Brie (remove rind) cold in the refrigerator until ready to slice and place on top of toasted bread. Slice 2 apples (your choice). To make the pecan topping I use 1 cup chopped pecans (or walnuts or both), 3 tablespoons good maple syrup, 1/4 teaspoon nutmeg, pinch of cinnamon and stir well.

Add a slice of Brie, apple slice, topped with pecan mixture. Refrigerate promptly until ready to serve.

Fun and delicious! They’ll be on our Thanksgiving Appetizer Table!


cheffie cooks easy 1-2-3.

Autumn Chicken Salad




A favorite Chicken Salad! One chicken breast-baked, cut. 1/2 cup red grapes, 1/4 cup pecans or walnuts, one celery stalk diced, 1/4 red onion diced, bed of greens, one pear, peeled, cubed, 1 cup sour cream, 1 tablespoon real mayonnaise, dash of garlic salt, black pepper.

Add all ingredients into a large bowl, stir gently to combine. Place bed of greens on a plate, add chicken salad in the center, cover and refrigerate until ready to serve.

Great for lunch or a light supper.


cheffie cooks easy 1-2-3.