Skip to Content

Welcome to Ruth's Food

On this page you will find all of the latest recipes to have been added.

No Bake Cookies

1 3/4 cups sugar
1/2 cup sugar
1/2 cup margarine
4 tbsp. unsweetened cocoa powder
1/2 cup peanut butter
3 cups 1 minute quick oats
1 tsp. vanilla (Madagascar)

Mix sugar, milk, butter and cocoa in a large pan. Bring to a boil. Start timing when mixture reaches a full roiling boil and boil for only 1 1/2 minutes. This is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly- not long enough cookies won't form properly.

Remove from heat and add peanut butter, oats and vanilla. Stir well. Drop by teaspoons onto wax paper. Let cool until hardened.

~This is one of my all time favorites from my childhood~

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Orange Smoothie

1/2 can orange juice
1 can water
1/2 cup milk
10 large ice cubes
1 tsp. vanilla (Madagascar)
1/3 cup sugar

Makes: 2 large glasses

Take all ingredients and put into a blender. Blend until well mixed and ice cubes are chopped. If it gets too runny just add a few more ice cubes.

~Put your feet up and enjoy~

Cuisinart Blender (purchase at Chefs Catalog) Nice blender to use for this. I've never thought you needed an expensive blender. I've had the same cheap blender for 10 years.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Muddy Buddies

9 cups rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter or margarine
1 tsp. vanilla (Madagascar)
1 1/2 cup powdered sugar
2 gallon zip lock bag

Start to Finish: 15 minutes
Servings: 18 (1/2 cup each)

1. Into a large bowl measure cereal and set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until coated evenly. Pour into a 2 gallon zip lock bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on was paper to cool. Store in airtight container.

~Eat when snacky~

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Tomato Bread Salad

Posted in
8 cups Italian or French Bread (cut into 1 inch cubes)
3 cups chopped tomatoes
1 cup fresh minced basil
1/4 cup very thinly sliced red onion
1/2 cup olive or vegetable oil
2 tbsp. cider or red wine vinegar (I prefer the red wine vinegar)
1/2 tsp. salt
1/2 tsp. pepper
1 garlic clove minced

Serves: 4 people

Cut the bread and set aside in large bowl. Then chop tomatoes, onions and basil. If eating bread salad right away mix with the bread. Otherwise you may want to wait until you serve it so the bread doesn't get too soggy. Then mix the oil, vinegar, salt, pepper and garlic together and poor over the bread when ready to serve.

~ I usually just mix up what I have on hand. So if you only have 2 cups tomatoes and half a loaf of bread it still makes a wonderful salad.


Eggplant Casserole (Kukuye Bademjan)

Posted in
4 medium egg plants
1/3 cup margarine
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic
3 tbsp. lemon juice
4 egg whites
4 egg yolks
2 tbsp. margarine

Serves: 4 people

Peel egg plants. Cut them lengthwise and rinse them. Drain the water well and sate them in a fry pan, in the margarine until golden brown. Let cool. Put the egg plants in a bowl and mash them well. (I use a simple potato masher.)

Beat the egg whites well, until foamy. Fold in egg yokes. Fold this mixture into the mashed egg plants. Melt the 2 tbsp. margarine in a 9" casserole or cake pan. Pour the egg plant mixture in the pan and bake it at 350 degrees for about 45 min. or until done. The top gets a nice brown color when done.

Serve it topped with a dollop of plain yogurt.
~As a variation grate some sharp cheddar cheese and add to egg plant mixture before poring into the pan and baking. (This is very good!)


Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

Kielbasa Cabbage Skillet

Posted in
1 lb. fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices
4 tbsp. butter (margarine)
1 large head cabbage (4 lbs.) coarsely chopped
2 med. onions chopped
3 cans (8 oz. each) tomato sauce
1/2 cup sugar
1 tbsp. paprika
3 to 4 large potatoes peeled and cubed

Prep: 10 min. Cook: 1 1/4 hours Yield: 8-10 servings

In a large deep skillet or dutch oven, brown sausage in the butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.

Combine the tomato sauce, sugar and paprika in a separate bowl; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 min. Add potatoes and reserved sausage. Cover and simmer 30 min. or until potatoes are tender.

Calphalon 8-Quart Stockpot I use this pot for this recipe. I love it and it is well worth the money.

Cookie Dough Truffles

3/4 cup brown sugar
1/2 cup butter
2 cups flour
1 14 oz. can of sweetened condensed milk
1 tsp. vanilla (Madagascar)
1/2 cup mini chocolate chips
1/2 cup walnuts ( can substitute 1/2 cup more mini choc. chips )
1 lb. package chocolate candy coating

Cream together sugar and butter until light and fluffy. Mix in flour, milk and vanilla. Add chips and nuts. Drop into 1 inch balls onto wax paper lined baking sheet and refrigerate until firm. (1-2 hours) Melt coating as directed on package. Dip cookie dough in chocolate to coat and return to wax paper lined baking sheet. Refrigerate for about 15 more min. if needed. Keep refrigerated.

~I noticed when I dipped these in chocolate after taking the balls out of the refrigerator, they hardened very quickly and I didn't need to harden them further in the fridge.

These truly taste like cookie dough with no eggs to worry about! Yummy...

I prefer these without walnuts, but if you use them chop them finely.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!
Syndicate content