Whatcha Eating?

We’re curious to your concoctions, creative entrées and kitchen successes. Plus we need a few ideas for us to make too. Send us a photo of your masterpiece. Recipes are welcome too. Email pennypower@pennypowerads.com

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Spaghetti Sandwich


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Chicken Pot Pie 


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Aunt Mildred’s Chicken Pot Pie

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Stew a chicken in a large pot with 4qts water adding large chopped Onion and 3 stalks celery chopped. Remove Chicken and debone.

While Chicken is cooling to debone in a large bowl mix…

  • 8 cups flour
  • 2 tbs salt
  • 6 eggs (beaten)
  • 1 cup oil
  • 1 cup milk
  • 1 1/2 cups water

Mix well with your hands, it will be sticky. Turn out onto a very well floured surface, kneed until no longer sticky adding flour as needed. Roll out to 1/8 inch in thickness, cut into 1×2 squares.

Add Potatoes to  boiling broth, dropping dough into the broth, return chicken to the soup and let it simmer till potatoes and pot pie squares are done. Enjoy!

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Danielle’s Delightful Apple Pie

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Chicken Fajita Tacos


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Spaghetti and Meatballs

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Spaghetti and Meatball Sandwich









Flourless Walnut Cake with Fresh Figs

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  • 8 ounces or 228 grams ground walnuts, about 2 cups
  • 9 ounces or 255 grams granulated sugar, about 1-1/4 cups
  • 6 large eggs, at room temperature
  • 1/4 tsp cream of tartar, optional


  • fresh figs, cut into wedges
  • crushed walnuts
  • powdered sugar
  • edible flowers (optional)
  • whipped sweetened cream


    1. Preheat oven to 350F Butter and flour a 9-inch cake pan or spring form pan. If you use a cake pan, line the bottom with a circle of parchment paper.
    2. Separate the eggs, and beat the yolks with the sugar for about 7 minutes, or until pale yellow and fluffy.
    3. Fold the ground walnuts into the mixture.
    4. Whip the egg whites to medium peaks. Add cream of tartar to help stabilize my egg whites (optional).
    5. Gently fold the egg whites into the batter: Fold one scoop of whites into the batter, and then pour the batter into the bowl with the egg whites…it seems to blend up easier that way.
    6. Once your batter is smooth without large streaks or lumps of egg white remaining, turn into your pan and smooth out.
    7. Bake, on a baking sheet, for about 35-40 minutes or until risen and set in the middle. A toothpick inserted in the center should come out without wet batter on it.
    8. Let the cake cool on a rack for 15 minutes, and then gently remove the outer ring. If the cake hasn’t separated from the edge of the pan naturally, run a blunt spreading knife along the edge to loosen it first.
    9. Let cool before decorating with the figs, walnuts, flowers and powdered sugar.



















Air Fryer Chicken Parmigiana w/Potatoes
Au Gratin
& Mixed Vegetables






Homemade Spaghetti with Meatballs and Sausage





Brussels with Maple and Bacon Candied Pecans




Homemade Chicken Pot Pie

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1 Rotisserie Chicken, chopped
1 Cup of Carrots
1 Cup of Broccoli
1 Cup of Cauliflower
2 cups of chicken broth thickened with flour and butter
Pillsbury pie dough
Took me 20 mins to put together and 45 mins to cook.




Mac & Cheese

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In a pan, put elbow macaroni down. Then add Mozzarella Cheese, Colby Jack Cheese and Sharp Cheddar Cheese. Add ham pieces and bread crumbs, then another layer of macaroni, cheese and ham. Add butter and milk. Put shredded cheese overtop. Put in the oven at 400° for a half hour.




Tree Cake




Barbecued Ribs





Tempura Shrimp with Texmati Rice, Peas and Cocktail Sauce





Halloween Deviled Eggs

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Hard boil 1 dozen large eggs for 10-12 minutes.

Cool, peel, then 1/2 – put the yokes in a separate bowl.

Put the 1/2’s in a bowl with 1 cup of water, 1 tbsp. of vinegar and 10 drops of black food coloring.

Allow the egg 1/2’s to color in the fridge overnight – make sure to stir to ensure even coating.


Smash the yokes with a fork or potato masher

Add 1/2 cup of mayonnaise, salt, pepper, dash of sour cream and whatever other favorite ingredients go into your

deviled egg filling…add 5 drops of yellow and 10 drops of red food coloring, mix with mixer until thoroughly incorporated.

Dump dye water off the whites and blot dry with paper towels.

Fill and enjoy!!!!

Tips:  If your family enjoys olives, sliced black or green olives to top adds a nice touch.



Bacon Cheese Burger



Tequila Lime Chicken with

Cilantro Rice & Mexican

Street Corn



Sausage Spaghetti Pie




Stir Fry

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Steak-umm (whole box)

Half Onion

Mrs. Dash Seasoning

Sweet Peppers

Shredded Sharp Cheddar Cheese



Seafood Boil

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Andouille Sausage

Homemade White Wine Garlic Sauce with Crab Seasoning


The Great American Hamburger and Cheeseburger

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(6 servings)


2 pounds ground beef chuck, 85 percent lean
5 tablespoons ice-cold water
1 teaspoon ketchup
1/2 teaspoon ground black pepper Oil for coating grill grate
12 slices good quality American, provolone, or cheddar cheese (optional)
6 hamburger buns, split


1. Heat the grill to 425 F for gas or achieve light ash for charcoal or light ash for wood.

2. Using your hands, mix the beef, water, ketchup, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.

3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150 F, slightly pink). Add a minute per side for well-done (160 F).

4. If you are making cheeseburgers, put 2 slices of cheese on each burger 1 minute before the burgers are going to be done.

5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.

6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and the burgers separate until just before eating.


Poached Eggs, Asparagus and Chorizo Breakfast

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(4 servings)


1/2 tablespoons olive oil

1/2 cup coarse fresh bread crumbs

4 ounces Spanish chorizo, cut into 1/2-inch cubes (use the Spanish-style chorizo in casing, not loose Mexican-style chorizo)

1 1/4 pound medium asparagus

Kosher salt

1 tablespoon unsalted butter, diced

2 teaspoons fresh lemon juice

2 to 3 tablespoons white or cider vinegar

4 eggs Freshly ground black pepper


1. Heat 1 tablespoon of the olive oil until hot in a medium, heavy frying pan set over medium heat. Add the bread crumbs and cook, tossing constantly, until golden and crisp, 3 to 4 minutes. Remove the crumbs to a plate. (Crumbs can be prepared 1 hour ahead; cover and leave at room temperature.)

2. Heat the remaining 1/2 tablespoon oil in the same frying pan set over medium heat. When hot, add the chorizo and stir until lightly browned, 3 minutes. Remove and set aside. (Chorizo can be prepared 1 hour ahead; leave at room temperature.)

3. Trim and discard 2 to 3 inches of the tough bases of the asparagus spears. Add the asparagus and 1 teaspoon salt to a large frying pan filled halfway with simmering water. Cook until the spears are just tender, 4 minutes. Drain and toss the asparagus in a large bowl with the butter and lemon juice. Season with salt and cover with foil.

4. Bring a large frying pan filled halfway with water to a boil. Add the vinegar and gently break each egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking. Cook until the eggs are just set but the yolks are still soft, 3 minutes. Remove with a slotted spoon and drain well. (If you have an egg poacher, cook according to the manufacturer’s directions until the eggs are set.)

5. Mound some asparagus spears on each of four dinner plates. Top each serving with a poached egg and sprinkle with the chorizo and bread crumbs. Season the eggs with several grinds of pepper and a pinch of salt and serve. 


Fiery Corn Salsa

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(2 cups)


1/4 cup olive oil

3 tablespoons freshly squeezed lime juice

2 teaspoons minced fresh cilantro 3 tomatoes, seeded and diced

1 1/2 cups corn kernels

2 to 3 jalapeno peppers, seeded and diced

Salt and freshly ground black pepper


1. In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeno to taste. Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days. Tip: In place of the corn kernels, you can used canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use corn grilled on the barbecue grill.


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