Becky Green

“I can cook, but can’t bake worth a flip,” said Becky Green of Bruce, even though she made a fireworks cake July 4 that “turned out really cute.”
She calls herself a foodie and says they like to eat around her house. They are big breakfast people and she makes breakfast pizza often. She also likes to make egg muffins in which she puts ham, sausage and/or bacon in well-sprayed muffin tins mixed with eggs, chives and even chiles.

“When cutting the lard into biscuits, don’t leave any big chunks,” is something she remembers her grandmother telling her years ago, and with those biscuits, they ate salt pork for breakfast. She has a few old family recipes including her Granny’s deviled eggs, dressing and egg custard pie, and Becky says she can get close on the pie.
She says they try to eat as well as possible, but they do love bread. She “just loves food and cooking,” and she posts hers on Facebook. Pinterest is her most favorite place to look at food, even though to her a recipe is “a suggestion or idea of what you should do.” She also loves Guy Fieri on Food Network and Cupcake Wars.

Some of her favorite food on cruises they have taken has been jerk chicken and pineapple-mango salsa on tilapia. She says she will try anything but octopus or squid on their trips.
“If I think it will go on a grill, I’ll do it!” she said because they grill almost every weekend. She likes to grill pineapple with barbecue sauce, also brussel sprouts, or a chunk of bologna with barbecue sauce on the smoker. Becky bakes a Mediterranean burger of ground turkey, red onions, bread crumbs, an egg, finely chopped tomato, Feta cheese, and topped with a pineapple slice.

Mother-in-law Bobbie Sue Swanson makes lemon delight for her every birthday, and chocolate for her husband, Bill. The Greek salad is “so good!” and she likes to serve it with frozen bruschetta bread. Bill’s favorite is the squash boats, served with a cabbage bake, and son Scott “loves everything she makes!”

A Swanson family favorite she sometimes makes is the late Earline Swanson’s hot cabbage which consists of pork steak, rice, cabbage, soy sauce and jalapenos. She likes it  with Barbara Swanson’s cornbread that has bacon in it.
Having gatherings often, Becky says that this family time of getting to eat together just makes the food taste better.
   Baked Spaghetti Squash Boats
2 medium or one large ripe spaghetti squash
Salt and pepper to taste
Garlic powder and Italian seasoning
2 cups warm marinara sauce
1/2 cup shredded mozzarella cheese
1/2 cup fresh grated Parmesan cheese
Preheat oven to 350°. Cut squash in half lengthwise, scoop out seeds and fibers with spoon. Place on baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender. Remove squash from oven and carefully fluff spaghetti-like strands on each half with fork, leaving squash in shell. Season with salt and pepper, then spoon about a cup marinara in each boat. Top with cheese and place back into hot oven and cook until cheese is melted and sauce is hot, about 12 minutes. (If you have any leftover grilled chicken, you can add it before you put on marinara sauce.)

Greek Salad
1 cucumber
4-5 ripe Roma tomatoes
1 large red bell pepper
1 small red onion
15 oz. can garbanzo beans, rinsed and drained
1 small bottle Wishbone Fat Free Italian dressing
Dice cucumber, onion, bell pepper and tomatoes, removing any excess liquid from tomatoes. Put vegetables and beans in large bowl. Add dressing and toss to combine. Can eat immediately or refrigerate at least an hour to let flavors combine. Some dressing will settle on bottom, so stir before serving.

Breakfast Pizza
1 lb. sausage
8-ct. pkg. refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
5 eggs, beaten
1/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 cup shredded sharp Cheddar cheese
1 cup shredded mozzarella cheese
2 Tbsp. Parmesan cheese
Optional: chopped onions, peppers, olives, or your favorite extra ingredients
Cook sausage in skillet until crumbed and brown. Drain grease. Roll crescent roll dough into pizza pan, forming crust and sealing any edges. Layer sausage and potatoes over dough. Mix eggs, milk, salt and pepper. Pour over potatoes. Sprinkle with cheeses. Bake at 375° for 25-30 minutes.

Lemon Delight
1 cup flour
1/2 cup margarine
1/2 cup chopped pecans
1-8 oz. carton Cool Whip, plus 1 cup divided
1 cup powdered sugar
1-8 oz. package cream cheese, softened
2-3 3/4 oz. packages instant lemon pudding
1 Tbsp. lemon juice
3 cups milk
Mix flour, margarine and pecans. Pat into a 13×9” baking dish and bake 15 minutes at 375°. Cool. Beat one cup Cool Whip, powdered sugar and cream cheese until fluffy. Spread evenly on nut crust. Stir together pudding mix, lemon juice and milk. When thickened, spread over second layer. Spread remaining container of Cool Whip evenly over top. Refrigerate at least four hours.