Monday, December 30, 2013

Historymaker Bil Keane statue

Honored as a Historymaker in 1992, Bil Keane contributed much to Arizona. A beautiful statue of his famous cartoon "Giddy-Up Daddy"
was recently installed at McCormick-Stillman Railroad Park in Scottsdale as another tribute to this generous Arizonan. Many of his fellow Historymakers contributed to this installation including The Bombecks (Erma was a Historymaker in 1993 ), Audrie and Joe Garagiola (Joe honored in 2008) and The Long family (John F. Long honored in 2001). The Railroad Park is a popular place for children and families, complete with train rides, train museum and carousel.

Saturday, December 28, 2013

Volunteers are the best

And some of the best volunteers for Tastes & Treasures cookbook and Arizona Recollections and Reflections this year were working again at a Historical League event this fall. Thanks to Carolyn Mendoza, Nina Fillippi and Zona Lorig for all you do for the Historical League.

Friday, December 27, 2013

Black Bean and Butternut Squash Burritos

Black Bean and Butternut Squash Burritos

The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.
Yield: 4 burritos or 3.5 cups of filling

1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
2 ears corn, shucked and cut off cob
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice according to directions on package
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, corn and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Thanks to OhSheGows for recipe

Wednesday, December 25, 2013

Magical Chocolate Pudding

It sounds most unusual but tastes delicious. The kids will love it. Who would have thought . . .
Tastes & Treasures Cookbook has Strawberry Spinach Salad but this takes healthy to another level.

Magical Chocolate Pudding

1 medium banana, frozen (it makes the pudding more creamy when frozen)
Flesh from 1/2 medium or 1 small avocado
1/3 cup strawberries, hulls removed
1/3 cup kale, chopped
2 dates
2 heaped tbsp cocoa powder (raw if desired)

Put everything in a food processor, and process. Serve immediately or allow to chill in the refrigerator first.

Thanks to for recipe

Tuesday, December 24, 2013

Zucchini Bread Oatmeal

Zucchini Bread Oatmeal

Think about having this yummy goodness for Christmas morning.
1/3 cup rolled oats
1 cup non-dairy milk or water (I prefer almond milk as it’s creamy), plus more as needed to thin out
1/2-1 tsp ground cinnamon
Pinch of salt & nutmeg, to taste
1/2 cup packed finely grated zucchini
1 tbsp chia seeds or ground flax
1 tbsp raisins
2 tbsp chopped pecans
1 tsp vanilla extract
1 tbsp + 1 tsp packed brown sugar, divided
1 tsp butter

1. In a medium sized pot, add water or milk, cinnamon, nutmeg, salt, and oats. Bring to a boil and simmer over medium heat, stirring frequently, for about 4 minutes.
2. Now stir in the grated zucchini, chia seeds, raisins, 1 tbsp packed brown sugar, and 1 tbsp of the pecans. Cook over medium heat, adding more liquid when necessary, for another 5-6 minutes. Reduce heat to low if required. When cooked, remove from heat and stir in vanilla.
3. Pour into bowl and top with remaining 1 tbsp pecans, 1 tsp packed brown sugar, and 1 tsp butter.

Yield: 1 serving so you may want to make lots more.

Read more:

Sunday, December 22, 2013

Sticky Buns Breakfast Ring- another version of yummmmmy goodness!

Sticky Bun Breakfast Ring - Treat yourself for Christmas morning . . . Tastes & Treasures Cookbook has two recipes for this delicious treat. Also called Monkey Bread. All versions are worth it! For an extra treat - add sliced apples, or jelly in between each biscuit before baking.

Sticky Buns Breakfast Ring
2 small tubes refrigerator Buttermilk Biscuits OR 1 tube Pillsbury Grands Buttermilk Biscuits
3 Tbsp. butter, melted
1/2 cup pancake syrup (any brand you like)
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375F degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Thanks to BeRinged for the recipe.

Friday, December 20, 2013

Cookie Dough Balls

Want to leave a special treat for Santa? If he is anything like me, he will love these with a glass of milk.

Chocolate Chip Cookie Dough Balls

1/2 cup unsalted cashews
1/4 cup rolled oats
1/4 cup oat flour (or whole wheat pastry flour)
1/2 tsp kosher salt
1.5 tbsp natural cane sugar
1/2 tsp pure vanilla extract
3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
1/4 cup dark chocolate chips

Directions: In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.

Yield: 1 cup packed cookie dough

Read more:

Thursday, December 19, 2013

Grinch Kabobs

Fun for the kiddies and you too! Layer mini marshmallow, strawberry, banana slice, and a grape on a small stick and you get Grinch Kabobs!

Wednesday, December 18, 2013

Grilled Caprese Salad

Here is a new twist on Caprese Salad. Grilled tomatoes and string cheese with your basil make a modified Caprese.


1 stick light string cheese

2 tbsp. chopped fresh basil

1 large tomato

Optional seasonings: salt, black pepper, garlic powder


Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.) Transfer to a small bowl, and mix with basil. 

Cut tomato in half horizontally. Carefully scoop out and discard the inside of each tomato half, leaving a hollow shell intact.

Bring a grill pan sprayed with nonstick spray to medium-high heat. 

If you like, sprinkle tomato halves with optional seasonings.
Place tomato halves on the grill pan with the cut sides down. Cook until slightly softened, about 2 minutes. 

Flip tomato halves.
Divide cheese-basil mixture between tomato halves.
Cover (any lid will do!) and cook for 2 more minutes, or until tomato has softened and cheese is warm.
Thanks to Hungry Girl for recipe.

Monday, December 16, 2013

Spinach Fettuccine Alfredo

We love Braised Chicken over Fettuccini on page 168 in Tastes & Treasures cookbook. Here's a low calorie version of using spinach.

Super-Sized Spinach Fettuccine Alfredo

Ingredients Pasta
4 oz. uncooked spinach fettuccine

2 medium zucchini, ends removed

Ingredients Sauce:

3 tbsp. light sour cream
1 tbsp. reduced-fat Parmesan-style grated topping

3 wedges The Laughing Cow Light Creamy Swiss cheese

1/4 tsp. garlic powder

1/8 tsp. salt

Dash black pepper


In a medium-large pot, cook pasta per package instructions, about 8 minutes.

 Drain pasta, transfer to a large microwave-safe bowl, and cover to keep warm.

 Use a veggie peeler to peel zucchini into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in another large microwave-safe bowl. Cover and microwave for 2 - 3 minutes, until soft. Drain and blot away excess moisture.

 Thoroughly mix zucchini into fettuccine. Cover to keep warm. In a medium microwave-safe bowl, mix all sauce ingredients, breaking cheese wedges into pieces.

 Stir in 2 tbsp. water. Microwave at 50 percent power for 1 minute. Stir and microwave at 50 percent power for 30 seconds, or until melted.

 Spoon sauce over pasta, and toss to coat. Microwave for 1 minute, or until hot.


1/2 of recipe (about 1 3/4 cups): 338 calories, 6g fat, 582mg sodium, 53.5g carbs, 4.5g fiber, 9g sugars, 14.5g protein -- PointsPlus® value 8*
Thanks to Hungry Girl for this recipe.

Sunday, December 15, 2013

Sticky Buns in the Crockpot

Tastes and Treasures Cookbook was given the delicious recipe for Sticky Buns from El Chorro Lodge. Sticky Buns are famous in the Phoenix area and have been a standard at El Chorro Lodge for years. Here's a new version.

Sticky Buns in the Crockpot

16.3 oz. Pillsbury Grands biscuits
1/2 c. sugar
1/2 c. dark brown sugar
4 tsp. cinnamon, ground
8 oz. butter, stick, melted - (use butter, not margarine)
1/2 c. chopped pecans (optional)

Use a slow cooker liner in a 5 quart slow cooker and spray the liner with cooking spray.
Melt butter in a microwave safe bowl. Mix sugars and cinnamon together in another bowl.
Cut each biscuit into quarters.

Line up the following ingredients in this order: biscuits, butter, sugar cinnamon mixture.
Dip biscuits into butter then roll in sugar cinnamon mixture and put in one layer on the bottom of the slow cooker. They will fit very snugly. (Note: If adding pecans (optional) sprinkle them in now.)
Place paper towel over top of crock. (This will keep the condensation from dripping down on the monkey bread.)
Cover. Cook on Low for 2-3 hours. Each crock cooks differently, so you will need to check!
When biscuits are done, lift out the liner and transfer to a plate.
A simple way to remove from the liner is to roll it down over the sides of the plate, and slide off with a large spatula!
Mix a cup of confectioners sugar and a couple tablespoons of milk for the icing. (Optional)
Drizzle over the top of of the monkey bread. (Optional…but very good)

Saturday, December 14, 2013

Fun Snacks for Kids

How creative can you get with snacks for the kids?  Dream up your own ingredients for this one. Our kids love Granola from page 196 in Tastes & Treasures cookbook.

Pipe cleaners
twisty ties
google eyes
white craft glue or glue gun
ziploc baggies- single serve
cheese crackers
seedless grapes

Fill 1/2 baggie with crackers and the other 1/2 with grapes. Use twisty tie to pinch the middle separating them. Twist on pipe cleaners, curling tops for antennae. Add eyes with white glue or glue gun (keep glue gun away from kids - it gets very hot)

Thursday, December 12, 2013

Roasted Garlic Mushrooms

Mushrooms are delicious no matter how they are prepared but his recipe is very tasty. We also like the Roasted Portabella Mushrooms in Tastes & Treasures cookbook, page 108 from historic Arizona Inn in Tucson.

Roasted Garlic Mushrooms

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs


Preheat the oven to 400F. 

Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Tuesday, December 10, 2013

Historymaker Governor Raul Castro

Al and I had the privilege of meeting Governor Raul Castro this past weekend. He is doing very well at 97 years young and gave a Eulogy for a dear friend. What an amazing mind the Governor has. He spoke in great detail with no notes.

The Historical League is honoring him as a 2014 Historymaker at the Historymakers Gala XI on February 8, 2014 at Westin Kierland Resort. For Ticket information Jeannine Moyle  More about our Historymakers at

Monday, December 9, 2013

Angel Hair Pasta

This delicious recipe was shared by Pam Fischer. She got it from Michelle Dudash - Healthy Dish  printed in the AZ republic.

Angel Hair Pasta with Wild Salmon, Corn and Basil 


4 oz whole grain angel hair pasta- about a quarter width in your hand (this is a LOT for 2- I would half it)
1 Tbsp extra virgin olive oil
1/2 cup diced onion
1 clove garlic
1 cup cooked corn kernels (about one cob) seasoned (or use frozen sweet corn)
2 cooked artichoke hearts (bottled or fresh) chopped bite size
10 basil leaves, cut in thin strips (I will triple this next time)
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp Italian seasoning
6 oz seasoned and cooked wild salmon, flaked into bite size pieces- I broil mine with a tsp of pesto spread across it for 12 min
1 cup reserved pasta water

Cook corn in pot for 5 min and set aside.  In that water cook pasta and reserve a cup of pasta water before draining pasta.
Empty pot and add oil to same pot and heat over med high heat.  Then add onion and garlic. Cook gently until translucent- 4 min.
Add corn to reheat.  Add cooked pasta, artichokes, basil, lemon juice, salt, Italian seasoning and pepper to taste. Combine and gently stir in salmon.  Moisten with a splash of the pasta cooking liquid if needed.  Drizzle with additional olive oil as desired.
                                                                         Makes 2 servings (Pam's comment, "HAH - we ate off this for DAYS!!")

Saturday, December 7, 2013

Cookie Bowls

Haven't tried this myself but isn't this a great idea? Put the cookie dough on the outside and make cookie bowls. Once they are baked... you can put Ice Cream inside of the bowl.

It should work with brownie recipes too. 

Tastes & Treasures cookbook has several recipes that would work with this. Can't wait to try it myself.

Thursday, December 5, 2013

Holiday Meeting at Joan Galloway's home

The December Historical League meeting has traditionally been a festive one, held at the home of a member. This year Joan hosted the event again and we are so grateful for her generosity. The home is decorated beautifully and should be in "Better Homes and Gardens" magazine. The salads and desserts brought by League members were delicious. It was a fabulous way to celebrate the Holidays.
Carolyn Mendoza and Ruth McLeod sold many cookbooks, aprons and Historymaker books

The hospitality crew relaxes after the event.

Lindy Isacksen presents upcoming historical tours.

Tuesday, December 3, 2013

Basil and Bulgar Salad

Tastes & Treasures has a recipe for Eddie Basha's family Tabouli Salad but it's fun to experiment on the original recipe.

Thanks to Ashley Bittle-Cunningham for this delicious vegan dish.

Basil and Bulgar Salad (or Pesto Tabouli)

1 cup fine bulgur (cracked wheat)
1 1/2 cups fat-free vegetable broth or water
2 tbsp. chopped walnuts
1 cup basil leaves
2 cloves garlic
juice of one lemon
salt, to taste
1 large or 2 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 tbsp. olive oil (optional)

Bring the vegetable broth to a boil and add the bulgur. Remove from the heat and cover. Let it stand about 20 minutes until wheat is tender and water is absorbed.
Place the walnuts into the food processor and puree. And the basil, garlic, and half of the lemon juice, and process until a coarse paste is formed. Add salt to taste.
Combine the bulgur with the pesto, tomatoes, and cucumber, and toss well. Season to taste with the remaining lemon juice and olive oil (if desired). Serve at room temperature or chilled, garnished with additional basil.
This can very easily be made into a main dish salad by adding chickpeas or white beans to the bulgar. Serve with a green salad for a terrific light meal.

Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Makes 4 servings. Each serving (including olive oil) contains 196 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.
Without olive oil, each serving contains 166 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.
Thanks to

Sunday, December 1, 2013

Sweet potato Butternut Squash Casserole

Sweet Potato and Butternut Squash - so many good recipes using them. Lon's at Hermosa Inn makes a Sweet Potato Corn Chowder, and Hassayampa Inn in Prescott makes a Summer Squash Saute (you can use butternut squash too). Both recipes are in Tastes & Treasures cookbook along with the history of these wonderful establishments.

Sweet Potato Butternut Squash Casserole

 8 cups peeled and cubed butternut squash
2/3 cup light vanilla soymilk
2/3 cup sugar-free pancake syrup
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. salt
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. vanilla extract
2 tsp. cinnamon
2 cups miniature marshmallows


Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside. 

Fill a large microwave-safe dish with 1/2 inch of water. Add squash and cover. Microwave for about 8 minutes -- squash should be tender enough to mash, but not overcooked. Drain well. 

Mash squash thoroughly with a potato masher, food processor, or fork, but do not puree. (Squash should be pulpy.) Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. (Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.) Mix thoroughly, but do not over-stir. 

Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes. 

Top with mini marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
Prefer to use sugar in place of Splenda? No problem; just use an equal amount. Then each serving will have 182 calories, 43g carbs, 23g sugars, and a PointsPlus® value of 5*
Thanks to hungry girl for recipe.

Saturday, November 30, 2013

No-Bake Peanut Butter Bars

Tie on your aprons and get the kids to help with this one. They will learn about baking, measuring, ingredients, and working together. Plus the added bonus of licking their fingers!
More delicious dessert recipes in Tastes & Treasures cookbook.


1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 ounce) bag milk chocolate chips

Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula.
Refrigerate bars for one hour. Cut while bars are still cool

Friday, November 29, 2013

Black Bean Chili with Butternut Squash

With Squash being so plentiful this time of year, we added it to a classic chili recipe. Nothing beats the texture and taste of Chili with Butternut Squash and Black Beans.

Make is easier with a can of Black Beans instead of dried beans and you don't need 10 cups of water or the long cooking process.

Toss in two handfuls of fresh spinach for the last 5 minutes to make it even healthier.
Ingredients:1 1/2 tablespoons olive oil
2 onions, chopped
1 red pepper, chopped
8 garlic cloves, chopped
2 1/2 tablespoons chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur

Suggested toppings:
Sour cream
Coarsely grated hot pepper Monterey Jack cheese
Diced red onion
Chopped fresh cilantro
Pickled jalapeño rings

Heat oil in heavy large pot over medium-high heat. Add onions, red pepper and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, avocado and pickled jalapeño rings.
 Basic recipe from

Thursday, November 28, 2013

One-Bowl Apple Cake

Make your Thanksgiving easier with this yummy dessert. This cake is so moist and rich.

2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups all purpose flour
2 teaspoons baking soda

Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Wednesday, November 27, 2013

No-Bake Chewy Granola Bars

Granola is wonderful in many forms but it is easier to eat when shaped into a bar form. The Granola recipe from page 196 in Tastes & Treasures cookbook can be adapted to this also.

No-Bake Chewy Granola Bars

2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.

Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan.

If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressinginto the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.
(recipe makes a 9x13 pan)

Thanks to Carole Jones of My Kitchen Escapades

Monday, November 25, 2013

Soup Basic Recipe

As a chill hits the air, soup sounds mighty good. Here is a basic soup recipe that can be altered by adding chicken, beef or seafood. Add your favorite spices to make it your personal recipe.

Another wonderful recipe in Tastes & Treasures is Rustic Tomato Soup from historic El Chorro Lodge.

1 onion
1 cup  chopped celery
1 cup chopped red, yellow or orange sweet pepper
1 large potato
Ham (a little over a cup)
1/2 gallon of milk
1 cup frozen corn
1/2 cup frozen carrots
Flour 3-4 tablespoons
Salt and pepper to taste

Cook onions in some butter or oil until translucent or brown them for a caramelized flavor.
Add celery, sweet pepper and potatoes and cook for several minutes until you see some browning on the potatoes.
Add milk and watch closely. Once the milk heats up, remove about a cup of liquid and mix with 3-4 tablespoons of flour. Blend well and add back to the soup. Small lumps are ok and won't be noticeable. Remember it will thicken more as it heats but you can always adjust by adding more flour or milk depending on how thick you want it.
Add ham, corn, and carrots.
Being to a simmer but watch closely. The flour makes the milk more stable but it can still curdle if it gets too hot.
Simmer lightly until potatoes are cooked.

Additional ingredients: any kind of beans, split peas, top with grated cheese . . . use your imagination!

Saturday, November 23, 2013

Thanksgiving dessert idea

Beautiful presentation and yummy treat. Impress your friends, guests and even yourself with this recipe.

Don't forget to try other delicious desserts and appetizers in Tastes & Treasures cookbook.
Cheesecake Stuffed Strawberries
1 lb large strawberries

1 (8 ounce) package cream cheese, softened

1/4 – 1/2 cup powdered sugar (depending on how sweet you want it)
1 teaspoon vanilla extract

1/4 – 1/2 cup graham cracker crumbs
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
 In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
 Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Friday, November 22, 2013

Thanksgiving Dinner - Formal Place Setting

Haviland china
Marge Jantz dressed in period costume as tour guide
Marge Jantz, our tour guide through the historic White House in Casa Grande, had this beautiful Haviland china place setting on the dining room table. All ready for Thanksgiving dinner. But what is the curved dish used for? Also the tiny little bowl to the right of the curved dish?

Lindy Isaksen presented her with a copy of Tastes & Treasures cookbook as a thank you for opening up her home to us. The cookbook has wonderful recipes for Thanksgiving dinner.

Thursday, November 21, 2013

The Whole Enchilada Chicken Soup

The Whole Enchilada Chicken Soup


3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.


Thanks to Hungry Girl for recipe. More delicious soups in Tastes & Treasures cookbook.

Wednesday, November 20, 2013

On the final day of AZ State Library Convention

So excited to give away 60 books to librarians across Arizona. They not only went to large and small city libraries but also to remote areas, reservations and Community Colleges. Thanks to our generous sponsors for making this Program happen.

Arizona history comes alive in Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration from the Historical League.
Zona Lorig, Carolyn Mendoza and Ruth McLeod at our table

Monday, November 18, 2013

Creative Turkey Appetizer

Talk about an inventive use of celery, carrots, green onion, red, yellow, green peppers, olives, cukes and more. Let the photo give the recipe . . .

Other tasty appetizer recipes throughout Tastes & Treasures cookbook.

Saturday, November 16, 2013

Historymakers book a big hit at Az Library Convention

Carolyn Mendoza and Judy Blackwell assist librarians
With funding cuts and librarians being creative, the donation of a $40 leather-bound books filled with Arizona history is very popular. Librarians from all over the state of Arizona came to Radisson Fort McDowell to attend seminars, receive awards, network and visit Exhibitors. The Historical League had a table with Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration. 

Thanks to our generous donors, Librarians were thrilled to receive a complimentary copy of the book.

Thanks also to Carolyn Mendoza, Zona Lorig, Judy Blackwell, Sharon Johnson and Ruth McLeod for spending 3 days setting up and talking to librarians about the Historymakers Gala and Recognition Program and handing out the book.

Carolyn Mendoza, Judy Blackwell, Zona Lorig at our table

Judy Blackwell works with a happy librarian getting a free book

Low Cal Chicken Salad Wrap

Lower calories and fat grams! Get ready for one flavor-packed, guilt-free Chicken Salad Wrap.

Tastes & Treasures has a delicious Chicken Salad Pie on page 176 with pineapple. It is simple to switch out the ingredients and make it a lower calorie, lower fat dish like the one below.

Chicken Salad Wrap


1 slice center-cut bacon or turkey bacon

3 oz. cooked and finely chopped skinless chicken breast

1/4 cup chopped bagged broccoli cole slaw

2 tbsp. fat-free mayonnaise

1 tbsp. diced celery

1/8 tsp. garlic powder

1/8 tsp. onion powder

Dash black pepper

1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)


Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

In a medium bowl, combine chicken, slaw, mayo, celery, and seasonings. Mix well. 

Microwave tortilla on a microwave-safe plate for 10 seconds, or until warm. 

Break bacon in half, and lay the halves horizontally on the center of the tortilla. Top with chicken mixture.

Wrap tortilla up by first folding in one side (to keep filling from escaping) and then tightly rolling it up from the bottom. (Or fold in both sides, burrito-style.) Enjoy!

Serving Size: entire recipe
Calories: 273
Fat: 7g
Sodium: 858mg
Carbs: 30.5g
Fiber: 6.5g
Sugars: 4g
Protein: 30.5g 

Thanks to

Friday, November 15, 2013 promotes Historymakers

Nine Arizonans who have made significant contributions to the state are being honored as Historymakers by the Historical League, a nonprofit organization dedicated to supporting the Arizona Historical Society and its museum at PapagoPark in Tempe.
Marshall Trimble

The nine will be honored during a gala planned Feb. 8, 2014 at the Westin Kierland Resort and Spa.

The nine honorees are:

* Jim Bruner, former member of the Scottsdale City Council and the Maricopa Board of Supervisors. His deciding vote in support of a baseball tax led to the construction of what is now Chase Field, home of the Arizona Diamondbacks.

* Raúl Castro, who served as Arizona’s only Hispanic governor and also as ambassador to El Salvador, Bolivia and Argentina.

* Lattie Coor, retired president of Arizona State University and the founder of the Center for the Future of Arizona.

* Maxine and Chuck Lakin, devoted preservationists and philanthropists. Founders of the Lakin Milling Company and the Heritage Center at Lakin Farm. Mr. Lakin passed away earlier this year.

* Joan and David Lincoln, well-known philanthropists, venture capitalists and advocates for education and health care. They established the Lincoln Center for Applied Ethics at Arizona State University.

* Bill Owen, prominent artist who won numerous awards for his paintings and sculptures of the contemporary American cowboy. He served three times as president of the Cowboy Artists of America and founded the Arizona Cowpunchers Scholarship Organization. Mr. Owen passed away earlier this year.

* Marshall Trimble, official Arizona state historian who also teaches Arizona history at Scottsdale Community College. He has been called the “Will Rogers of Arizona.”

The honorees join 58 others who have been recognized as Historymakers since 1992. They will be celebrated at Historymakers Gala XI, which will take place beginning with cocktails at 4:30 p.m. Saturday, Feb. 8, 2014, at the Westin Kierland Resort & Spa, 6902 East Greenway Parkway, Scottsdale. Contact Jeannine Moyle for information.

Thursday, November 14, 2013

Donating Arizona Recollections and Reflections at AzLA Convention

Nothing like giving away free books. The lucky librarians attending the Arizona Library Convention at Radisson Ft McDowell are thrilled with their new Historymaker books. Thanks to our generous sponsors for supporting this Program to Donate Az R & R to schools and libraries.
Carolyn Mendoza gives Jane Kauzlaric from RH Johnson Library in Sun City her complimentary copy

Polka Dot Cheesecake

Something sweet, low in calories, and you make it a day ahead! My kind of recipe. We also like the traditional cheesecake on page 170 in Tastes & Treasures cookbook.

Polka Dot Cheesecake

Directions for Crust:
Preheat oven to 300 F.  Line 8" X 8" pan with baking paper.
In medium sized bowl  mix together 1 cup of graham crumbs with 1/4 cup of melted butter, 2 tbsp of sugar and 1/4 cup of cocoa. Pour mixture into pan.

Directions for Filling:
Beat 16 oz softened cream cheese and add 1/2 cup of sugar and 2 eggs to it. Stir it on low speed and add 1 tbsp of vanilla and 2/3 cups of sour cream. Pour one half of this mixture into pan.

Melt 2 oz of dark chocolate and stir into the other one half of the cream cheese mixture. Put chocolate/cream cheese mixture into pastry bag and place some dots all over your cheesecake.

Bake for an hour at 300 F. Turn off oven but leave the cake inside for an additional one hour.  Refrigerator for 24 hours before serving.

Ingredients for Crust:
1 cup Graham crumbs
¼ cup cocoa
2 tbsp sugar
¼ cup melted butter

Instructions for Filling:
16 oz softened cream cheese
½ cup sugar
2 eggs
2 oz dark chocolate, melted
1 tsp vanilla
2/3 cup sour cream

Wednesday, November 13, 2013

Healthy Chicken Salad Sandwich

Healthy Chicken Salad
1 lb. chicken breast (chopped) 

1/2 c. diced red onion

1/2 c. diced apple

2/3 c. grapes, halved

1/3 c. dried cranberries 

1/4 c. sliced almonds

1/2 c. Greek yogurt

1.5 T. lemon juice

1/2 tsp. garlic powder
salt and pepper

Mix incredients and serve as sandwich or salad.

Monday, November 11, 2013

Newspaper write up of Historical League tour

Cactus Patio Garden at Marge Jantz home
Casa Grande Dispatch wrote an indepth article about the recent Historical League tour.

"Arizona Historical League Inc. members out of Tempe are in the cactus room of Marge Jantz' home Monday on Morrison Avenue. The historical home built in ...

Entire article at

Saturday, November 9, 2013

Historic White House in Casa Grande

Beautifully restored and furnished, Marge Jantz has created a retreat in her 1929 Casa Grande home. The historic designated "White House" is filled with antique treasures and Marge gave
an educated and informative tour. Dressed in period outfit, she was very entertaining and thoughtful, sharing her home and garden with 42 Historical League members on the bus tour.

Marge was delighted when Lindy Isaksen, tour chair, presented her with a copy of Tastes & Treasures cookbook.
Marge cooks on her 1929 stove