Call me a cheater. Can’t tell you how many times I’ve purchased restaurant food and passed it off as my own. With my WestBend@ Slow Cooker at the ready, I’ve no more excuses.

Enter, my history is long-tied to their philanthropy, feeding the hungry. No company in my knowledge supports the hungry more. So yes, I am brand-loyal. For this wonderful new Log Cabin I’ve stolen from Tyson.

Recipes I LOVE and that are easy to prepare. Anyone can do these, even me!

In the coming weeks I’ll be perusing my address book for great home-cooks who are willing to share their recipes. Are you a cook? Do you have favorites? Sometime we will share the Baker Family’s to-die-for Pimento Cheese.

And my Brother-in-law, Bill Howell’s smoked tenderloins. Maybe even Darren Irby will tell us some of his favorite recipes. The question I have today - will you?

If you would like to submit recipes for this column please email me, or log on to We will all be waiting.

Until then, my favs from Tyson Foods.

Quick Chicken Pinwheels


12 ounces Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast @we use Tyson's

One and one-third cup coleslaw mix

One-third cup green bell pepper, chopped

Four flour tortillas

One-half cup fat-free cream cheese softened

One-half teaspoon garlic powder

One-fourth teaspoon cayenne pepper, optional

Cooking Instructions

Cut or shred Grilled & Ready Oven Roasted Diced Chicken Breast into small pieces. Combine chicken, coleslaw mix and chopped peppers in a bowl and mix thoroughly.

Spread each tortilla with cream cheese to within 1/2 inch of edges. Sprinkle evenly with garlic powder and cayenne pepper.

Top evenly with chicken mixture. Press lightly to flatten. Roll tightly. Wrap each roll in plastic wrap. Refrigerate until ready to serve.

Remove plastic wrap from rolls and cut each into six pieces.

Beef Tenderloin Steaks with Blue Cheese Topping


Four Tenderloins, cut 1-inch thick (about 1-lb.)

Two tablespoons cream cheese

Four teaspoons blue cheese, crumbled

Four teaspoons plain yogurt

Two teaspoons onions, minced

One dash white pepper, ground

One clove garlic halved

one-half teaspoon salt

Two teaspoons fresh parsley, chopped

Cooking Instructions

Preheat broiler. Combine cream cheese, blue cheese, yogurt, minced onion and white pepper in small bowl. Set aside. Rub steaks with garlic.

Place steaks on rack in broiler pan, so the surface of beef is two to three inches from heat. Broil, turning once, 13 to 15 minutes for medium rare to medium doneness (internal temp 150°F to 160°F). One to two minutes before steaks are done, spoon cheese mixture evenly over steaks. Broil until cheese is bubbling.

Remove from oven, season with salt; sprinkle with parsley.

Easy Chicken and Potato Soup


Two cups grilled and ready chicken

One tablespoon olive oil

Two medium potatoes, cut into 1" cubes

Four medium carrots, cut into 1/4" slices

Three celery stalks, cut into 1/2" slices

One medium yellow onion, chopped

Five cups low-sodium chicken broth

One cup fresh parsley, chopped

Cooking Instructions

Coat the bottom of a soup pot or Dutch oven with olive oil and place over medium heat. Once the oil is hot add the potatoes and cook, stirring occasionally for about 5 minutes. Add the carrot, celery, and onion. Cook, stirring occasionally until the onions are translucent and the potatoes and carrots are easily pierced with a fork.

Stir in the Grilled & Ready chicken and cook just until the chicken is heated through.

Add the chicken stock and increase the heat to high. Bring the soup to a boil, stir in the fresh parsley and remove from the heat.