I’m always interested in hearing from the faithful readers of “What’s Cooking” and often your letters and questions lead me straight to a topic for a column. (I especially like it on some Monday mornings, with cuppa Joe in hand, I stare at a blank computer screen and wrack my sleepy brain for inspiration.)

The idea for this week’s column came about from a recent conversation with my one of my yoga buddies who shared with me that her daughter-in-law just returned to her job after a six-month maternity leave. She was feeling totally overwhelmed when it came to preparing a meal at the end of her (very long) day. 

There are lots of products that provide us with shortcuts and yes, it is perfectly OK to use them when time just isn’t on your side. I certainly don’t advocate using prepared foods regularly. However, once in awhile, take a shortcut and give yourself a break.

All of this week’s recipes start with a mix of some type that you can easily find in your supermarket. This puts you a little bit ahead of the ticking clock. That leaves you a few minutes to add fresh ingredients to the shortcut item, whether you’re preparing breakfast, lunch or dinner.

Quick banana-nut muffins

• 1 (18-oz.) box butter-pecan cake mix
• 3/4 cup milk
• 1/3 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 very ripe bananas (medium size), mashed
• Combine cake mix, milk, oil, and eggs in a medium bowl stirring until combined. Stir in mashed banana. Spoon mixture into greased muffin pans (or use paper liners), filling two-thirds full.

Bake in a preheated 400°F oven for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from pans and cool on wire racks. Yield: 18 muffins.

Chicken, mushroom and wild rice soup

• 2 (6-oz.) packages long-grain and wild rice mix, divided use
• 10 cups reduced sodium chicken stock, divided use
• 3 Tbsp. butter
• 1 cup sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1/2 cup half-and-half
• 2 Tbsp. dry white wine
• 2 cups cooked shredded chicken (think rotisserie chicken from the deli)

Combine rice from both packages with 4 cups chicken stock, and 1 seasoning packet in a large pan; bring to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)
Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery and cook stirring often for 10-12 minutes or until tender.
Melt the 1/4 cup butter in a Dutch oven over medium heat; add flour and cook 1 minute whisking constantly until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook 8-10 minutes stirring until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Reduce heat to low and cook gently for 6 minutes or until heated through. Yield: 14 cups.

Italian cloverleaf rolls

• 1 pkg. (16 oz.) Pillsbury Hot Roll Mix
• 2 Tbsp. butter, melted
• 3 Tbsp. grated Parmesan cheese
• 1 Tbsp. sesame seeds
• 3/4 tsp. dried dill weed
• 3/4 tsp. dried basil
• 1/2 tsp. garlic salt

Prepare roll mix according to package directions. Divide dough into 12 portions; divide each portion into three pieces. Shape each into a ball; place three balls into each of 12 greased muffin cups. Brush tops with butter.

Combine cheese, sesame seeds, dill, basil and garlic salt; sprinkle over tops. Cover with a clean tea towel; let rise in a warm place for 20 minutes or until doubled. Bake in a preheated 375°F oven for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen rolls.

Crunchy oven-fried pork chops

• 2 Tbsp. butter, melted
• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 2 large egg whites
• 1 (6-oz.) box chicken-flavored stuffing mix, crushed (like Stove Top)
• 6 boneless pork chops (about 2 lbs.)

Pour melted butter into a 13x9-inch baking dish swirling to coat entire bottom; set aside. Combine flour with salt and pepper in a shallow dish. Place egg white in another shallow dish, whisking until foamy. In a third shallow dish, place crushed stuffing mix.

Dredge pork chops in flour mixture, shaking off excess. Dip in egg whites, letting excess drip off. Dredge pork chops in stuffing mix to coat. Place in prepared baking dish and bake in a preheated 400°F oven for 10 minutes. Turn chops over and continue baking for 10-15 minutes longer or until cooked through. (Baking time will depend on thickness of chops.) Yield: 6 servings.

Creamy hash browns

• 1 bag (28 oz.) frozen O'Brien hash brown potatoes
• 1 cup shredded reduced-fat cheddar cheese
• 1 can (4 oz.) chopped green chilies
• 1 can (10-3/4 oz,) 98% fat free cream of celery soup, undiluted
• 1 cup (8 oz.) reduced-fat sour cream

Combine potatoes, cheese and chilies in a large bowl and mix well. Transfer to a 13x9x2-inch baking dish coated with nonstick cooking spray. Combine soup and sour cream in a small bowl and mix well. Spread mixture evenly over potatoes and bake in a preheated 350°F oven for 50-55 minutes or until potatoes are tender. Yield: 10 servings.

Hot fudge upside-down cake

FOR THE FROSTING:

• 1 bag (6 oz.) semi-sweet chocolate chips
• 3/4 cup firmly packed light brown sugar
• 1/2 cup unsalted butter 
• 3 Tbsp. milk

FOR THE CAKE:

• 1 pkg. (18.25 oz.) white cake mix
• 3 large egg whites
• 1-1/4 cups water
• 1/3 cup safflower oil
• 1/2 cup chopped pecans

To prepare the frosting: Combine chocolate chips, brown sugar, butter and milk in a small saucepan set over low heat. Cook, stirring often, until mixture is smooth. Pour evenly into a 13x9x2-inch baking dish that has been coated with non-stick cooking spray.

To prepare the cake: Combine cake mix, egg whites, water and oil in a large bowl. Beat on low speed of electric mixer just until moistened. Increase to medium speed and beat for 2 minutes. Pour over chocolate mixture in pan and bake in a preheated 350°F oven for 35-40 minutes or until tester inserted in center comes out clean. Cool in pan 15 minutes. Invert onto a large platter spreading any remaining chocolate in the pan onto the cake. Sprinkle with pecans and serve warm. Yield: 12-16 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.