We may live without poetry, music, and art;

We may live without conscience, and live without heart;

We may live without friends; we may live without books;

But civilized man cannot live without cooks.

— Edward Robert Bulwer-Lytton (1831-91), The Dinner Hour, from "Lucile"

Social media brings a veritible kaliedescope of recipes and ideas. Facebook friends are constantly posting dishes that catch their eye, Pintrest links to even more. Though I suspect most of the posts are wishful thinking rather accomplishments, they are good for ideas and often challenge routines, "pushing the envelope" so to speak, regardless of whether the dish was actually made.


Do not be fooled by the reference to Brownies, this is a savory rather than sweet dish with the only resemblance being how they are cut. The origin of the recipe was not saved so it is uncertain whose mother-in-law this came from, but go ahead and hang my name on it because it is high on my do-again scale.


posted Sept. 11, 2011; Prep Time 15 Minutes; Cook Time 30 Minutes; Easy

Servings 12

I received this recipe from my mother-in-law 20 years ago. She doesn’t remember where it came from and I’ve never seen it in any cookbooks. Hope you enjoy as much as we do!

16 ounces, weight Colby Jack Or Cheddar Cheese, Shredded

2 whole Jalapeño Peppers, Seeds And Ribs Removed, Chopped

1 cup Milk

1 cup All-purpose Flour

2 whole Eggs

Preheat the oven to 350ºF. Spray a 9×13 baking dish with nonstick cooking spray and place cheese evenly in the bottom of the dish. Sprinkle the chopped jalapeños over the cheese, do not stir.

In a bowl whisk together the milk, flour and eggs. Drizzle over the cheese and jalapeño as evenly as possible, still not stirring.

Bake for 30 minutes. Cool for 10-15 minutes and cut into squares. Enjoy!


7-UP BISCUITS — Posted by Ann Gillam and Irene Ernst

4 cups Bisquick

1 cup sour cream

1 cup 7-up

1/2 cup melted butter

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don’t worry :) Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,


Maybe I have a thing for Brownies after all. Of course, regular table salt may be used in place of Sea Salt.

LEMONY LEMON BROWNIES — Posted by Maria Turner


3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon Sea Salt

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

For the tart lemon glaze:

4 tbsps lemon juice

8 tsps lemon zest

1 cup icing sugar


Preheat the oven to 350 degrees.

Grease an 8- × 8-inch baking dish with butter, set aside.

Zest and juice two lemons, set aside.

Blend together the flour, sugar, salt, and softened butter.

In another bowl, whisk together the eggs, lemon zest, and lemon juice until blended.

Pour the egg mixture into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.

Pour into baking dish and bake for 23-25 minutes - should turn golden around the edges. Do not over-bake or the bars will be dry; let cool to room temperature before glazing.

Sift the powdered sugar and whisk with lemon zest and juice.

Spread the glaze over the brownies with a rubber spatula and let glaze set.

Cut into bars and serve.


Chicken Alfredo Casserole - Posted by Jon Moore

This is quick, easy and tasty!! Made it for our dinner last nite with some steamed broccoli and carrots and garlic toast

2 dry cups pasta (shells or elbow macaroni are really good for this recipe)

1 15-16 oz jar of a GOOD Alfredo sauce

1-2 cups cooked chicken, shredded or chunked

1/2 cup chicken broth

5 oz shredded Parmesan cheese

2 cups shredded mozzarella cheese (one 8 oz bag)

1-1/2 tsp minced garlic

salt and pepper to taste

Preheat oven to 350.

Prepare pasta according to package directions.

In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well.

Grease 9x13 baking dish.

Pour chicken mixture into baking dish.

Sprinkle mozzarella cheese on top.

Bake uncovered for 30-35 minutes.


I neglected to include the poster’s name with this one, but the recipe is worth a try although it takes quite a bit of time. For those who remember the Sunday dinners after church and the requisite roast beef and carrots - this is it.

"This is my fall apart Roast Beef with tender carrots and onions.

Don’t forget to save those wonderful drippings for gravy or beef soup stock for another meal."

Roast Beef with Carrots and Onions

Brown beef roast on all sides, place in roaster oven (or conventional oven) and add enough water to cover the bottom of the roaster pan, rub roast with favorite spices. Add carrots all round the roast in the water and top with sliced onions.

Cover and roast 375 degrees F. for 1 hour, reduce heat and continue to roast 350 degrees F. for 1 hour, reduce heat and continue to cook 275 degrees F. for 2 hours.

Turn off roaster oven and remove roast, carrots and onions. Let sit 10 minutes and serve.


DORITO CHICKEN BAKE - Another posting from Jon Moore

2 cups shredded cooked chicken

2 cups shredded Mexican cheese blend (divided)

1 (10 oz) can cream of chicken soup

1/2 cup milk

1/2 cup sour cream

1 can Ro-tel tomatoes (drained)

1/2 packet taco seasoning

1 large bag Doritos

Shredded lettuce (optional)

diced tomato (optional)

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.

Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.


The already cooked pork sausage called for in this recipe could easily be replaced by cooking your own; a pound-and-a-half should about do it.

Slow Cooker Sausage Breakfast Casserole - Posted by Vikki Parker

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes

1 pkg. Jimmy Dean(r) Hearty Original Sausage Crumbles

2 cups (8 ounces) shredded mozzarella cheese

1/2 cup (2 ounces) shredded Parmesan cheese

1/2 cup julienne-cut, sun-dried tomatoes packed in oil, drained

6 green onions, sliced

12 eggs

1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.


Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

Substitute 1 pkg. Regular Flavor Jimmy Dean(r) Pork Sausage Roll, cooked, crumbled for Jimmy Dean(r) Hearty Original Sausage Crumbles.


Anything with bacon is good…

Cabbage and Noodles with Bacon - Posted by Bernie Chamberlain

1 head of cabbage, chopped

1 pound of bacon*

1 large onion, chopped

2-3 large handfuls of egg noodles*

Black pepper

In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. Warning - there’s a chance of snacking on the bacon bits at this point, it has been known to happen.

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly; season with pepper, serve immediately.


Baked Chicken Chimichangas - Posted by Shana Pearce Allwhite

8oz pkg. cream cheese

8oz. Pepperjack cheese, shredded

1 1/2 Tbsp. taco seasoning

1 lb. cooked chicken, shredded

8 flour tortillas

cooking spray

shredded cheddar cheese

green onions, for garnish

sour cream


Stir together cream cheese, Pepperjack cheese and taco seasoning.

Fold in chicken.

Divide among flour tortillas.

Tuck in sides, and roll up each tortilla.

Lay seam side down in a sprayed 9x13" baking dish.

Spray tops of tortillas with cooking spray.

Bake at 350 for 15 minutes.

Turn chimi’s over, and bake an additional 15 minutes.

Serve with cheddar cheese, green onions, sour cream, and salsa.


This one turned out excellent…

Zucchini Squares - Posted by Deb Manfredini

2 cups coarsely grated zucchini

3 eggs

3/4 cup grated low-fat cheddar cheese

1 small onion, diced

1 tablespoon olive oil

1 cup all-purpose flour

1 teaspoon baking soda

1/2 cup chopped bacon or 1/2 cup ham (optional)


Lightly beat eggs.

Add remaining ingredients& mix thoroughly.

Spread into greased 9x13 dish.

Cook @ 350 for about 25- 30 minutes or until brown.

If you cut it into six squares it’s 168 calories and 6 grams of fat


This column is for readers to share their recipes. The recipes need not be fancy or original; just good cooking that you and your family enjoy -a few sentences of history behind a recipe would be great.

Civic organizations, non-profit organizations, churches, school classes, EHC, 4-H, etc. can also take part. Collect six or seven recipes from members, include their names; tell about the purpose of the organization, maybe a little history; include when and where the group meets, and how to join. Keep it to 500 - 600 words.

When submitting recipes, include all ingredients and instructions. Give amounts and measures as well as sizes of cans and packages. It is also helpful to know sizes of dishes or pans used. Include a contact name, city of residence and phone number; the phone number will not be published but is needed should questions arise while preparing for print.

Please print if handwritten. Original photos of the recipe results are invited, but subject to space limitations; attach pictures to the email in jpeg format. Photos must not be copyrighted.

1- e-mail - send to news@cabotstarherald.com, with "Lick the Spoon" in the subject line

2 - U.S Postal Service: mail to Cabot Star-Herald, P.O. Box 1058, Cabot, AR 7202