Archive | October 2016

Stuffed Shells


Love these stuffed shells! I use a 16 ounce box of large pasta shells, cook al dente in salted boiling water, rinse, set aside to cool down. Add 8 ounces sirloin ground beef to a skillet, one finely diced onion, one half bell pepper, diced. One teaspoon garlic salt, dash or two of black pepper, cook ground beef until browned, remove grease, add one teaspoon oregano, one teaspoon basil, stir well, add 22 ounces tomato/or marinara sauce on low heat. Cook until combine and well heated through. Allow to cool slightly.

Using a tablespoon or wooden spoon fill each pasta shell and place in a baking dish. Add grated (one cup) parmesan cheese, 1-1/2 cup grated mozzarella cheese, cover with foil and place into a 400 F oven for 15 minutes, remove foil, shut off heat and let residual oven heat finish melting the cheeses.

Serve with a green salad and garlic bread.

Delicious- Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


Fruit Stuffed Baked Acorn Squash














Delicious Baked Fruit Filled Acorn Squash for your holiday table! So easy and scrumptious. One 15.5 ounce can of fruit cocktail, one 4 ounce bag dried cranberries, one 5.5 ounce crushed pineapples, 2 tablespoon honey, 2 tablespoon brown sugar. Cut acorns in half remove flesh and seeds, set aside.

In a mixing bowl add fruit cocktail, cranberries, pineapple, honey and brown sugar, stir well, transfer to a small saucepan and cook until incorporated, remove from heat. Fill each acorn squash half and cover with aluminum foil and bake @ 400 F for 40 minutes.

Serve and enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Broccoli Parmesan Fettuccine



I love this pasta and veggie dish. 8 ounces Fettuccine Pasta boiled as per package instructions (add a pinch or two of salt to the boiling water), drain, add back into the pot with 1-1/2 cups Parmesan grated cheese, s & p, to taste, garlic powder, cooked broccoli florets, toss gently and serve.

Super easy and ah so flavorful.

Serve with garlic toast and enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Scrumptious Apple Salad






Apples are everywhere here in Georgia! So I whipped up this apple salad. Using 8 apples (I used 4 McIntosh and 4 Red Delicious) cut into cubes I used two lemons for their juice to cover the apple cubes, one tablespoon honey, 1/4 cup chopped pecans, 1/4 cup golden raisins, 1/2 cup whipping cream, stirred well refrigerated and served about one hour later.

Yummy! It was enjoyed by all.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Chicken-Pineapple Stir Fry






Wonderful and an easy stir fry ready in 10 minutes! 2 cups shredded cooked chicken, one 5.5 ounce can pineapple chunks, one teaspoon ground ginger, 2 cups mixed stir fry vegetables (frozen-snap beans, broccoli, carrots), 4 tablespoons low sodium soy sauce, 2 tablespoons sesame oil, black pepper, to taste, 2 cups cooked rice, optional.

In a deep skillet (or Wok) on medium heat add sesame oil, add chicken, and saute 3 minutes, add soy sauce, ginger, pepper, pineapple and stir while sauteing for 6-7 minutes.

Serve over rice and enjoy!

Love the flavors.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Pineapple & Berry Parfaits






Fun parfait that takes minutes to put together. Using a tub of cool whip I then add one teaspoon of pure vanilla extract and stir well. 1 cup hulled sliced strawberries, 1/2 cup raspberries, one 15 ounce can pineapple rings (cut) and assemble as shown in photo. Serve immediately and enjoy!

Easy and delicious!

Cheryl “Cheffie Cooks” Wiser

The Wiser Cook.