Eating Well

Sunday, July 26, 2015

Peanut butter corn flake cookies

Here's a great no-bake recipe. They are fun to make too.

    • 1 ½ cups sugar
    • 1 ½ cup dark corn syrup
    • 2 cups peanut butter
    • 6 cups corn flakes

Combine sugar and corn syrup in a npan cook stirring consistently until boiling slightly. Remove from heat and add the peanut butter. Pour of corn flakes. Stir well. Put in pan to cut, or roll into balls. 

These are even better cold. 

Easy deserts. Adams Family Cookbook.

Sunday, July 19, 2015

Red Beans and Rice

In the summer, I hardly ever use my oven. If I can't cook it in a crock pot of micro wave, I don't cook it. 

Crock-Pot red beans and rice

    • 6 can red beans
    • 6 green onions, chopped
    • 2 stalks of celery, chopped
    • ½ green pepper, chopped
    • 1 to 2 cups ham scraps
    • 1 teaspoon garlic powder
    • 1 teaspoon cayenne pepper
    • 1 tablespoon seaming salt

Add all ingredients to a crock-pot and cook on low for 6 to 8 hours. Serve over white rice.

Courtesy of Cousin Jeanie    Adams' Family Cookbook

Wednesday, July 15, 2015

7-Layer Cookies

Aunt Ruth’s 7 Layer Cookies-bars

    • 1 stick melted margarine
    • 1 cup vanilla wafers, crumbled
    • 1 cup shredded coconut
    • 1 large package semi-sweet chocolate chips*
    • 1 can eagle brand milk
    • 1 cup chopped pecans

Pour melted butter in the bottom of an 8 x 8 baking dish, add the cookie crumbles. Pat down to make a crust. Add the coconut, chocolate chips. Pour the canned milk all over the top add the pecans.
Bake at 325 for ½ hour.
*or 6 oz chocolate chips and 6 oz butterscotch chips.
Treats, Adams' Family Cookbook

Wednesday, July 1, 2015

Homemade Baked Fish Fingers


1/3 cup bread crumbs
1/3 cup Parmesan cheese, grated
½ tsp paprika
1 lb white fish fillets, cut into fingers (approx. 3” long x ½” wide)
1 tbsp butter, melted
½ tsp dried parsley
1 egg

Instructions: Preheat oven to 450 degrees Fahrenheit.

Beat the egg in a small shallow dish. In a separate shallow dish, combine bread crumbs, cheese, parsley and paprika. Dip the fish strips first into the egg, then into the breadcrumb mixture.

Lightly grease a baking sheet. Place the breaded fish fingers onto the baking sheet, drizzle with the melted butter and bake in the oven until the fish is cooked through and flakes easily (about 7 – 10 minutes).

Your kids will love the fish fingers. Serve with homemade fries and a tossed salad.

Sunday, June 28, 2015

Lemon-Garlic Glazed Corn on the Cob

July/August 2010



    • 1 tablespoon butter
    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic, minced
    • 4 ears corn, husked
    • 1/3 cup water
    • 2 tablespoons lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper


  1. Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.