Nothin' says lovin' like something from her kitchen

Pillsbury's famed jingle, minted in 1965, promised that "nothin' says lovin' like something from the oven."

Judy Mitchell takes that philosophy and adds yeast, letting it expand to the stovetop, the broiler, the backyard grill and any other cooking appliance.

"When I make something for family or friends, that's one of the ways I like to express my love and care for them," says the Mount Prospect resident. "That's a gift of love."

While there are those who cut back during their retirement years, Judy still cooks full-on, 4 years after retiring as a project manager for Harris Bank in Chicago.

Rather than downsizing, she and her husband, Glenn, recently had her kitchen remodeled. They added a snazzy GE Advantium oven that uses microwave and light technology to cook, plus more counter and cabinet space and a "baking corner" with dedicated storage for equipment and ingredients.

"When the kitchen was finished I had trouble sleeping at night, I couldn't wait to go down and use it," she says.

Every couple of weeks Judy entertains guests, including her five "Coffee Group" friends who have been a steady date for more than 35 years.

"There is something very, very special about gathering family and friends around your table and preparing an enjoyable meal for them," says Judy. "I enjoy getting to people's hearts and smiles."

Nearly every night Judy conjures up dinner for Glenn and herself, putting out the same kind of effort she would for company.

"He is my No. 1 person," she says. "and he deserves the best of all."

Judy's three grandchildren are welcome in her new space, too.

"They love to stand on a stool and help make cookies."

Judy considers herself a homespun cook, gleaning recipes from country-casual Gooseberry Patch cookbooks and Taste of Home magazine. Though she's primarily a from-scratch cook, she is not averse to a smart shortcut here and there.

When it comes to ingredients, she is a purist.

"You use good quality ingredients and you get really outstanding results," she says.

Breakfast foods are among her favorite dishes to make. "I'm disgustingly cheerful and energetic in the morning," she laughs. Try Judy's Banana Muffins this week, made with oats, whole-wheat flour and wheat germ for a nutrition boost.

Don't be scared off by those healthy-sounding ingredients, Judy promises the muffins "are really, really good."

Cinnamon, orange juice and cranberry sauce glaze her pork loin roast, a homey dish with a holiday flare.

One of her family's most loved recipes is Chocolate Icebox Cake, a treat that dates back at least to the 1950s when Judy's mother prepared it for her women's card group. Made with vanilla cookies and from-scratch chocolate mousse, "it is to die for," says Judy, and requires only six ingredients.

Easy and impressive? Nothin' says lovin' as well as that.

Better-for-you-banana muffins

&½ cup sugar

3 large very ripe bananas, mashed

&½ cup canola oil (or other vegetable oil)

2 large eggs

1 teaspoon vanilla extract

&½ cup all-purpose flour

&½ cup rolled oats

&½ cup whole-wheat flour

&½ cup wheat germ

1 teaspoons baking powder

&½ teaspoon baking soda

¼ teaspoon salt

&½ cup chopped walnuts

Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

In large bowl whisk together sugar, bananas, oil, eggs and extract until combined.

In a separate bowl, combine all-purpose flour, oats, wheat flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to banana mixture and mixing until just blended.

Fill muffin cups about ¾ full (an ice cream scoop works great). Bake until golden brown and wooden pick comes out clean, about 20-25 minutes. Let cool in pan 5 minutes; remove to wire rack.

Serves 12.

Recipe nutrition: Nutrition values per serving: 260 calories, 14 g fat (1.5 g saturated), 28 g carbohydrates, 3 g fiber, 5 g protein, 35 mg cholesterol, 160 mg sodium.

Cranberry Glazed Pork Roast

2 teaspoons cornstarch

½ teaspoon salt

¼ teaspoon cinnamon

½ teaspoon grated orange peel

2 tablespoons frozen orange juice concentrate

2 tablespoons white wine (any kind is OK; or white grape juice)

16 ounces whole cranberry sauce

1 large red onion, peeled and cut into 6 to 8 wedges

4-pound boneless rolled pork loin roast

Heat oven to 325 degrees.

Combine cornstarch, salt, cinnamon and orange peel in a small saucepan. Stir in orange juice concentrate, wine and cranberry sauce. Bring to a simmer and cook and stir over medium heat until thickened, 1 or 2 minutes. Set aside.

Place pork in shallow pan and roast for 1 hour. Place onion wedges around pork and spoon about cup cranberry mixture over the meat and onions. Continue to cook for 30-60 minutes until meat thermometer registers 160 degrees. Remove from oven and let stand 5 to 10 minutes before slicing. Serve with remaining cranberry sauce.

Serves 10 to 12.

Recipe nutrition:Nutrition values per serving: 430 calories, 28 g fat (10 g saturated), 16 g carbohydrates, 1 g fiber, 27 g protein, 105 mg cholesterol, 140 mg sodium.