Coconut Pecan Delight
This recipe was sent to me by my friend Lillian. She found the recipe in a small local paper called The Suncoast News back in 1981. She knows how much I love coconut and she hit it perfect with this one. And with the holidays coming up, it's the perfect cake that not only tastes good but it's qu

Stuffed Zucchini
I've noticed that when you pick up a cookbook you will find more dessert and meat recipes than you will ever use but very few veggie recipes. So, I'll will try to do help correct that by posting more veggie dishes. The one below is really good, even if you don't like squash. 2 med Zucchini (about 1 lb)1/2 cup chopped onions1/2 cup chopped mushrooms3/4 cup shredded cheese1/8 tsp. salt1/8 tsp. pepper Preheat oven to 400 degrees. Slice zucchini in half lengthwise. Scoop out center and dice the pump. Spray a square baking dish with non stick spray. Place zucchini shells in pan. Spray a frying pan with non-stick spray. Add onion, mush

Broccoli & Bacon Quiche
I've had several people ask that I post some recipes that feed one or two. The Broccoli & Bacon Quiche that I've posted on Martha's Kitchen Korner is a great one . Now of course, if you double the recipe you can easily make 4 individual quiches or use a full size pie pan. This quiche is different due to it not having a crust. If you want yours with a crust, simply add the ingredients listed in order and increase the cooking time to 30-35 minutes. I've found that mine comes out better if I bake the crust for about 10 minutes before adding the ingredients. This is a simple and quick to make dish and if you don't want to cook up the bacon, you can use the pre-cooked to save time or you c

Herbed Bread
I love a good slice of toasted French bread with my spaghetti, bbq, actually just about anything. The recipe I've just posted on Martha's Kitchen Korner makes one of the best I've ever made. It's made with Parmesan cheese, garlic and chives with a touch of Dijon mustard. Give this one a try the next time you find yourself in need of a good toast, give this one a try. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Ingredient Reductions
This chart is in response for those who have asked how do I decrease a recipe. The numbers in each list corresponds with each other. Example - If the recipe calls for 1 cup (#1 in Original Amount) go to #1 in the Half of Recipe column. If you want to make 1/3 of the recipe go to #1 under One-Third of Recipe to convert 1 cup. Hope this helps.Original Amount1. 1 cup2. 3/4 cup3. 2/3 cup4. 1/2 cup5. 1/3 cup6. 1/4 cup7. 1 Tablespoon8. 1 teaspoon9. 1/2 teaspoon10. 1/4 teaspoonHalf of Recipe1. 1/2 cup2. 6 Tablespoons3. 1/3 cup4. 1/4 cup