This dish is great for breakfast as well as brunch. Plus it can be made with ham or bacon. To view the full recipe go to Martha’s Kitchen Korner.

Eggs, Large Whole – 1 cup = 4 large

Eggs, Large Whole – 1 egg = 1/4 cup

Flour – 3 1/2 cups = 1 lb.

Garlic – 1/2 tsp. finely chopped = 1 med clove

Lemons or Limes – 1 1/2 to 3 tsp. grated peel = 1 med.

Lemons or Limes – 2 to 3 Tbl. Juice – 1 med.

Meat, cooked – 1 cup chopped = 6 oz.

Mushrooms, Fresh – 6 cups sliced = 1 lb.

Mushrooms, Fresh – 2 1/2 cups chopped = 8 oz.

Mushrooms, Canned – 4 oz. can sliced, drained = 2/3 cup fresh, sliced and cooked (5 oz. uncooked)

Nuts (without shells) chopped, sliced or slivered – 1 cup = 4 oz.

Nuts, whole or halves – 3 to 4 cups = 1 lb.

This is a truly good, but sweet, cobbler. It’s great with a scoop of ice cream or a slice of melted cheddar cheese. You can also make with fresh peaches or pears. I sometimes like to add a little allspice instead of the extra cinnamon. BUT, it’s been pulled to be included in my cookbook Think With Your Taste Buds – Desserts.

I love lasagna but try to watch my red meat intake so I’ve tried making it with chicken instead of beef. It turned out really delicious. To get your copy of this great little dish, go to Martha’s Kitchen Korner. I hope you will enjoy it as much as I did.

Cabbage, Green slaw (bag) – 1 med. head = 1 1/2 lb.

Cabbage, Green slaw (bag) – 4 cups shredded = 1 lb.

Carrots – 1 med. = 7″

Carrots – 1 cup shredded = 1 1/2 med.

Carrots – 1 cup 1/4″ slices = 2 med.

Cauliflower – 1 med. head = 2 lb.

Cauliflower – 3 cups flowerets = l lb.

Celery – 1 med. bunch = 2 lb. (11″)

Celery – 1 cup thinly sliced or chopped = 2 med. stalks

Cheese, Hard – 1 cup = 4 oz.

Cottage Cheese – 2 cups = 16 oz.

Cream Cheese – 1 cup = 8 oz.

Corn, Sweet – 1 med. ear = 8 oz.

Corn, Sweet – 1 cup kernels = 2 med. ears

Cream, Sour – 1 cup = 8 oz.

Cream, Whipped (Heavy) – 1 cup (2 cups whipped) = 1/2 pt.

Crumbs, finely crushed chocolate wafer cookies – 1 1/2 cups = 27 cookies

Crumbs, Graham Cracker – 1 1/2 cups = 21 squares

Crumbs, Saltine Crackers – 1 cup = 29 squares

Crumbs, Vanilla Wafer – 1 1/2 cups = 38 cookies

Apples – 1 cup sliced or chopped = 1 medium (6 oz.)

Apples – 1 lb. = 3 medium

Apricots, Dried Halves – 1 cup = 5 oz.

Asparagus – 16 to 20 stalks = 1 lb.

Bacon – 1/2 cup crumbled = 8 slices, crispy cooked

Bananas – 1 cup sliced = 1 medium or 2 small

Bananas – 1 cup mashed = 2 medium

Beans – 5 to 6 cups cooked = 1 lb. dried (2 1/4 cups)

Beans, green or wax – 3 cups 1″ pieces = 1 lb.

Bread, White – 12 slices (1/2″ = 1 lb. loaf

Bread, White – 1 cup soft = 1 1/2 slices

Bread, White – 1 cup dry = 4 to 5 slices, oven-dried

Broccoli – 2 cups flowerets, 1″ pieces or chopped = 6 oz.

Butter – 1/2 cup = 1 stick

I’ve posted 2 new recipes on Martha’s Kitchen Korner. One is for a simple casserole dish that includes broccoli, cheese and rice and the other one is for a Layered Spaghetti. Both are easy, using ingredients you probably already have in your own kitchen and with my ingredient change suggestions, you can make both of these your own recipes that fit your personal taste.

While surfing some of the cooking sites one day I ran across a site where someone had made blueberry corn muffins. The recipe required using cornmeal, adding sugar, etc. I decided to try making banana muffins but to simplify the process by using the Jiffy corn muffin mix. Well, I hate to tell you but I’ve just pulled this recipe to go into my next cookbook Think With Your Taste Buds – Desserts. Watch for it in the near future.

I’ve just posted a really delicious recipe for Layered Spaghetti on my site Martha’s Kitchen Korner
This is so easy to make and looks good too. Plus, by using your imagination or as I like to say “thinking with your taste buds” you can make changes and add even more ingredients to make this dish fit your taste.

I’ve just pulled my recipe for Strawberry Cheesecake from Martha’s Recipes. This one will be included in my new cookbook Think With Your Taste Buds

I normally like my cheese cake with no fruit but this is really good. I’ve experimented with this recipe and it easy to change the flavor any time of the year simply by omitting the glaze and fresh fruit and using a can of pie filling. You can make blueberry, apple and even lemon. Follow your taste.