This is a place I can organize recipes that my family has tried and likes. I did not make any of these recipes up myself - I am terrible in the kitchen and needed a place to help with my organization. Feel free to use this site and comment on the recipes you try!!

Saturday, November 16, 2013

Crunchy Chicken

I am not sure where I got this one.  :(  I'm sorry that I can not give credit where credit is due.


2 cups original or cheddar french fried onions
2 tbsp flour
4 boneless skinless chicken breasts (or tenders)
1 egg beaten

Crush french fried onions with flour in plastic bag.  Dip chicken into egg; then coat in onion crumbs.  Bake at 400 for 20 minutes or until cooked thru.

My 2 Cents Worth
  • I always need more egg.
  • I like using tenders better than breasts.

Hashbrown Casserole

I got this one from my friend Beth Lincoln.

  • 2lbs frozen hashbrowns, thawed
  • 1 med onion finely chopped
  • 1 cream of chicken soup
  • 8oz sour cream
  • 2 stick of butter, melted
  • 8oz mild cheddar, shredded
  • 3 cups cornflakes, crushed
 Combine all ingredients except cornflakes and 1 stick of butter in a large mixing bowl.  Transfer to a creased 9x13 dish.  Mix cornflakes and butter.  Top hashbrown mixture with cornflakes.  Bake at 350 for 1 hour.

My 2 cents worth:
  • I use ritz crackers instead of cornflakes.

BBQ Chicken

I got this one from my very good friend Rebecca Andrews!

  • 2 pkgs of chicken tenders
  • 1 bottle of your favorite BBQ Sauce
Place chicken in a 9x13 dish.
Pour sauce over chicken.
Fill BBQ Bottle about 3/4 with water, put top on, and shake.
Pour water into dish.
Cover with foil.
Bake 350 for 45 minutes.

Friday, November 15, 2013

Pork Sausage Pasta

I am not sure where I got this one...

  • 2 cups uncooked pasta
  • 1 lb smoked sausage, cut into 1/4in slices
  • 1.5 cups milk
  • 1 can condensed cream  of celery soup
  • 1.5 cups cheddar french fried onions
  • 1 cup shredded mozzarella cheese
  • 1 cup frozen peas
Cook pasta according to pkg directions.  Meanwhile, in a large skillet, brown sausage over med heat for 5 mins, drain.  In a large bowl, combine milk, soup, 1/2 c onions, 1/2 c cheese, peas and sausage.  Drain pasta; stir into sausage mixture.

Transfer to a greats 9x13 baking dish.  Cover and bake 375 for 25-30 minutes or until bubbly.  Spring with remaining onions and cheese.

Bake uncovered 3-5 minutes longer until cheese is melted.

Chicken Cordon Blue Casserole

I got this one from Pinterest

2 cups cooked rice
3 cups cooked chicken pieces
6 slices swiss cheese
10 slices of ham cut up
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
10 saltine crackers
1/2 tsp paprika
1/4 tsp garlic salt
1/2 tsp parsley

Coat 9x13 baking dish with cooking spray
Spread cooked rice in bottom of baking dish
Arrange chicken pieces on top of the rice
Layer swiss cheese on top of chicken
Layer ham on top of cheese
Mix soup, milk and sour cream together
Spread mixture on top of ham
Crush crackers and then add seasonings, mix together
Sprinkle cracker mixture on top
Bake 350 for 30 minutes

Beef Mexican Casserole

This is from one of my favorite people in the world... Mrs Barbara Jones

1 lb ground beef
1 pkg taco seasoning
1 canned mexican styled stewed tomatoes
1 can whole kernal corn
2 pkges cornbread mix

Brown beef until crumbly.  Drain.  Stir in dry taco seasoning mix.  Add tomatoes and corm.  Bring to a soft boil, stirring frequently.  Pour into 2 greased quart casseroles.  Prepare corn bread mixes according to pkg directions.  Carefully pour cornbread batter over ground beef mixture. 

Bake 400 for 20 minutes or until golden brown.

((I spread butter on top of it when it gets out of the oven.))

Oven "Fried" Chicken

I got this one from my very close friend Rebecca Andrews!

2 packages of chicken tenders
2 sleeves Ritz crackers, crushed
1 stick melted butter
Salt and Pepper

Crush crackers in a large Ziplock bag.  Dip tenders in melted butter and place in bag.  Shake until coated.  Place in single layer in a large baking dish.  Cook at 350 for 45 minutes.

Pork Chop Supreme

I got this one from my good friend Rachel!  She is an amazing cook!

Pork Chops
4-5 Medium Potatoes peeled and sliced
1 can cream of mushroom soup
1 cup evaporated milk
2 Tbsp chopped onion
1 cup shredded cheddar cheese

Brown pork chops and season with salt and pepper.  Put sliced potatoes in bottom of 9x13 pan.  Put the browned pork chops on top of the potatoes.  Mix soup, milk and onion and pour over the potatoes and pork chops.  Cover with cheese.  Bake 375 for 1 hour until potatoes are tender.


I am not sure who I got this one from....

Refrigerated Pizza Crust
Mozzarella Cheese
Pizza Sauce
Pizza Toppings (I use hamburger meat and pepperoni)

Roll out pizza crust dough.
Put pizza sauce in the middle of the dough.
Sprinkle Cheese on top of sauce
Place toppings on cheese
Sprinkle cheese on toppings.
Cut sides of dough into strips and cross every other side so dough looks braided.
Cook at 375 for 25-30 minutes

Thursday, June 27, 2013

Chicken Dinner in a Dish

I got this one from Pinterest

Canned green beans drained and rinsed
Boneless Skinless Chicken strips
Potatoes cut into chuncks
1 pack Dry Italian Dressing mix
1 Stick Melted Butter

In 3 separate lines in a 9x13 greased dish put green beans, chicken, and potatoes.  Sprinkle dressing mix over all.  Drizzle butter on top.  Cover with foil.  Bake at 350 for 45 minutes to 1 hour. 

Thursday, June 20, 2013

Chinese Fried Rice

I got this one from

4 cups cooked rice
3/4 cup thinly slices green onion
2 scrambles eggs
1 box frozen peas
1/2 cup chopped meat (pork tenderloin, diced chicken breast or popcorn shrimp - I used shrimp)
Soy Sauce
3 Tbsp butter

Melt butter in wok or large frying pan.  Saute onion and meat in butter until onion is tender and meat is cooked.  Add frozen peas, cooked rice, scrambled eggs and soy sauce to taste.  Lightly toss or stir until heated thru and peas are tender, about 5 minutes, on low to medium heat.

My 2 cents worth
  • My crew said it had too many peas so I will go lighter on those next time.
  • Very good and very good for leftovers too!

Sunday, November 18, 2012

Mexican Chicken

I think I got this one from pinterest but I am not completely sure.  If you find out where I got it let me know so I can credit them.  I definitely did NOT make this up myself.

1 pound boneless skinless chicken breasts
1 teaspoon taco seasoning
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese
3 green onions chopped

Sprinkle the chicken on both sides with taco seasoning, then grill or saute it.

Cut chicken into cubes and place in a greased 8x8 baking dish.  Season with salt to taste.

Add enchilada sauce and toss to coat the chicken.

Sprinkle with cheese over the chicken.

Bake at 350 for 10-20 minutes until hot and bubbly.

Scatter the green onions over top.

My 2 cents worth:
  • I never measure cheese - just cover!  :)
  • The first time I made this everyone loved it but wished they had a taco to put it in.  Now I make this on taco night when I don't want to do beef (or in addition to).
  • I think this is perfect for a chicken taco salad!  yummmmmmy!

Sunday, November 11, 2012

Poppy Seed Chicken Casserole

I got this one from my very close friend Rebecca!  She has great easy quick recipes!

2 chicken breast on the bone
1 cup sour cream
2 cans cream of chicken soup
1 Tbsp poppy seeds
1 sleeve Ritz crackers, crushed
1/2 stick of butter, melted
6 servings of rice prepared

Boil chicken breasts for 1 hour.  Shred chicken.

Prepare Rice.

Combine chicken, sour cream, soup, rice, and poppy seeds and pour into 9x13 casserole dish.  Sprinkle the cracker crumbs over top and pour butter over the crumbs. 

Bake 350 for 40 minutes.  Allow casserole to set for 5 to 10 minutes. 

My 2 Cents Worth:
  • I use canned chicken.
  • I do not add the rice.
  • I serve the poppy seed chicken and rice separate.
  • Yummmmmmmmmmmy!

Sunday, November 4, 2012

Pizza Pasta Casserole

I got this one from a wonderful friend Mrs Barbarba Jones.
TCH Boys have nicknamed this "Pizzagna".

2 pounds ground beef
1 large onion chopped
2 (28oz) jars spaghetti sauce
1 (8oz) can tomatoe sauce
1 (16oz) spiral pasta cooked and drained
4 cups shredded mozzarella cheese
8 oz sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink.  Drain.  Stir in spaghetti sauce, tomato sauce, and pasta.

Transfer to 2 greased 9x13 casserole dishes.  Sprinkle with cheese.  Arrange pepperoni over the top. 

Bake uncovered at 350 for 25-30 minutes or until heated thru.

If you want you can freeze one for up to 3 months before cooking.  To Use Frozen Casserole:  Thaw in fridge overnight.  Bake uncovered on 350 for 35-40 minutes or until heated thru.

My 2 Cents Worth:
  • BIG HIT!
  • It is said to be a favorite regularly!
  • No need to measure cheese and pepperoni - just cover!  :)
  • I've never frozen one so I am not sure how that turns out.

Sunday, October 28, 2012

Mexican Chicken Casserole

I can not remember where I got this one.  If someone knows where it came from I will be happy to credit them.  I think it may have been on pinterest.  ??

1 cup chicken broth
2 (4.5oz) cans chopped green chilies
1-3/4 lbs skinned boned chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated milk
1 cup shredded Monterrey jack cheese
1/4 cup tub style cream cheese
1 (10oz) can enchilada sauce
12 (6 inch) corn tortillas
Cooking Spray
1/2 cup cheddar cheese
1 oz tortilla chips crushed

Combine broth and 1 can of chilies in a large skillet, bring to a boil.  Add chicken; reduce heat, simmer 15 minutes or until chicken is done.  Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.  Shred meat with two forks and set aside.

Preheat oven to 350.

Heat oil in a large non-stick skillet over medium high heat.  Add 1 can of chilies and onions; saute 3 minutes or until soft.  Add reserved cooking liquid, milk, Monterrey jack, cream cheese, and enchilada sauce; stir well.  Stir in shredded chicken and cook 2 minutes.  Remove from heat.

Place 4 tortillas in the bottom of a 2 quart casserole dish coated with cooking spray.  Spoon 2 cups chicken mixture over tortillas.  Repeat layers twice, ending with chicken mixture.  Sprinkle with cheddar cheese and chips. 

Bake 350 for 30 minutes or until thoroughly heated.  Let stand 10 minutes before serving.

My 2 Cents Worth:
  • This is a huge favorite!
  • I like it but the texture of the corn tortillas in it bothers me.  It does NOT bother anyone else though.  :)
  • I use canned chicken.  So I just put the broth and chilies in a little pot and boil then add that when called for.
  • I definitely use more tortilla chips...  I almost cover the whole thing.
  • I use a 9x13 casserole dish.
  • I have never had tub style cream cheese on hand and have always just softened the regular block cream cheese and it works fine!
  • ENJOY!

Sunday, October 21, 2012

Pizza Cups

I got this recipe from our congregation's cook book.

3/4 lb ground beef
6 oz tomato paste
1 tablespoon minced onion
1 teaspoon Italian seasoning
1/2 teaspoon salt
10 oz can refrigerated layer biscuits
3/4 cup shredded mozzarella cheese

Brown and drain beef.
Stir in tomato paste, onion, and seasoning.  Mixture will be thick.
Cook over low heat about 5 minutes, stirring frequently.
Separate and place biscuits in a greased muffin tin, pressing to cover bottom and sides.
Spoon about 1/4 cup meat mixture into biscuit lined cups.
Sprinkle with cheese.
Bake 400 for 12 minutes or until golden brown.

My 2 cents worth:
  • I am not a fan.  It is a little sloppy joe-ish to me.
  • The TCH boys, my hubby, and both my kids LOVE it and ask for it!
  • The biscuit lining is the hardest.  Cooking it for a lot of people is not easy to me.
  • I just cover in cheese - no measuring necessary!  :)

Wednesday, September 5, 2012

Baked Beans

I was suppose to make some baked beans for a cookout.  I usually just warm them up out of the can but my friend, Mrs Malvina, told me that wouldn't be that good.  :)  SO I tried this recipe from my children's "TN Grandparents" (Mrs Pritchett) and everyone loved them!

1lb sausage
1 onion chopped
1 bell pepper chopped
64 oz pork and beans
1 cup ketchup
4 Tbsp brown sugar

Cook sausage, onion, and bell peppers.
Add remaining ingredients.
Bake 350 for 1 hour.

My 2 cents:
  • I never would have guessed sausage but it was pretty good.
  • I am not a big fan of meat in my beans unless I am eating chili but this was pretty good.
  • My hubby LOVED it.
  • Simple with easy ingredients! yay!

Sunday, April 29, 2012

Pepperoni Loaf

I got this one from my good friend Jennifer!


1 package of pepperoni
4 cups mozzarella cheese
2 eggs
2 Tblsp Parmesan Cheese
2 frozen bread loaves

Thaw out bread.
Put flour of your counter top.  Knead the dough for a minute. 
Roll the dough out to about a medium pizza size.  In a bowl crack 2 eggs and add the Parmesan cheese to the eggs.  Mix it together. 
Spread this mixture on the dough.  Put your pepperonis down on the dough.
Top with mozzarella.
Fold it up.
Bake 375 for 20 minutes or until golden brown.

My 2 Cents Worth:
  • My whole family love this.
  • No need to measure the cheese - just put a lot.

Sunday, January 9, 2011

Dump Cake

I got this one from my good friend Jennifer!


1 can (21oz) Cherry or Blueberry pie filling
1 can (15 oz) Crushed pineapple
1 box (about 18oz) yellow or white cake mix
1.5 sticks of butter
Whipped cream or vanilla ice cream

Dump pie filling and crushed pineapple into 9x13 baking dish. Stir together.

Sprinkle cake mix over the top of the fruit. Slice butter and distribute over the surface of the cake mix.

Bake at 350 for 45 minutes to 1 hour. Then top with whipped cream or ice cream to serve.

My two cents worth:
  • We tried both pie fillings and Chris can not decide which he likes best.
  • We used yellow cake mix and it was GOOD.
  • We did not top with anything and it was still GOOD.
  • Easy Peasy.

Sunday, January 2, 2011

Rosemary Chicken Pockets

I got this from the Tasty Kitchen website.


8oz cream cheese
1 9 oz can chicken
2 Tbsp dried rosemary
1 tsp black pepper
2 dashes salt
1 dash poultry seasoning
1 package croissant dough

Preheat oven 350

Soften cream cheese. Add Chicken and seasonings. Mix well.

Unroll croissant dough triangles. Place dollop (approx 1/4 cup) onto each triangle.

Fold over edges and pinch shut to close completely. Place on backing sheet. Repeat for all.

Bake as directed on croissant package.

My two cents worth:
  • Yummmy. But I am not use to the Rosemary taste and I didn't even put as much as it called for.
  • I didn't have anything called "poultry" seasoning so Chris put in a little Mrs. Dash, maybe would just skip it all together next time.
  • I just used Crescent rolls dough.

Sunday, December 26, 2010

Chicken Cordon Bleu Toppers

I got this one from a magazine thingy from Kroger or Publix that I got in the mail.


2 Tbsp ranch dressing
2 tsp fresh chives, chopped
4 thin slices of swiss cheese
24 Ritz crackers
6 slices thin chicken deli meat, quartered
6 slices thin ham deli meat, quartered

Heat oven to 350.

Mix dressing and chives. Cut cheese slices crosswise in half; cut each half into 3 pieces. Place crackers on baking sheet; top with chicken, ham, and cheese. Bake 4 to 5 minutes, or until cheese is melted. Top with dressing mixture.

My two cents worth:
  • This is great for an appetizer or a light lunch.
  • This is not good left over. Only fix what will be eaten relatively immediately.
  • Very good.
  • Easy.
  • Kids could help stack.
  • Chris asked me to make more!

Sunday, August 8, 2010

Peach Crunch Cake

I got this one from my friend Jennifer.


24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter, cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350.
Layer ingredients in a 13x9 dish, in order starting with the peaches.
Bake about 40 minutes.
Serve warm or cold..with or without ice cream.

My 2 cents worth
  • I am actually not a huge warm fruit kinda girl. So I actually have not tasted this.
  • Chris LOVES it so much that he will not take it to work to share.
  • I really like the dump-it-all-in kinda recipes - easy!
  • I left off the nuts - no big deal.

Saturday, July 31, 2010

Beef and Bean Burritos

I got this one from Pioneer Woman Cooks. This is one of her 16-minute-meals. I did not time it... it probably took me longer than 16 minutes but still not too long. (I am slow when it comes to cooking, though.)


2 pounds ground beef
1/2 whole medium onion
1 can (7 oz) Mexican tomato sauce or enchilada sauce
salt and pepper to taste
cumin, oregano, chili powder, and garlic to taste
1 can (28 oz) refried beans
3/4 cup grated cheddar cheese
12 whole burrito-sized tortillas
extra grated cheese, for sprinkling
extra sauce for drizzling
cilantro leaves, optional
optional filling ingredients: Mexican rice, sour cream, guacamole, green chilies, pico

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread small amount of beans on each tortilla. Add meat. fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute or until cheese is melted and burritos are very hot. Serve immediately.

My Two Cents:
  • I filled one of Chris' up with beans, meat, and rice and he liked it better than the ones with only beans and meat.
  • I put a little Mexican cheese into the burritos with the beans and meat.
  • I served it with some sour cream on top.
  • I used red enchilada sauce.
  • I normally prefer chicken over beef but I really enjoyed this. We all did.
  • Next time I want to try the green chilies in it!

Monday, June 21, 2010

French Breakfast Puffs

I got this one from The Pioneer Woman. I am so excited I have her cookbook!


3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk

1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon

Preheat oven at 350. Lightly grease 12 muffin cups.

In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.

In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again.

Alternate adding 1/3 of the flour mixture and 1/3 of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, until golden. Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.

Dip the warm muffins in the butter, coating thoroughly then roll in the cinnamon-sugar mixture. "Don't be afraid to really coat'em up!" (Quote from PW)

My 2 Cents Worth
  • Just do it!
  • Eat Them!
  • Yummmmy!

Tuesday, June 15, 2010

Two-Step Chicken

I got this one from Tasty Kitchen.


4 Chicken Breasts
1-½ cup Picante Sauce Or Salsa
3 Tablespoons Packed Light Brown Sugar
1 Tablespoon Mustard

Place chicken in 2 quart baking dish. Mix picante sauce or salsa, sugar, and mustard, and pour mixture over chicken.

Bake at 400° for 20 minutes, or until chicken is done.

My Two Cents Worth

  • We all loved this one and it is simple simple.
  • I would have never imagined putting these things together but it was great!

Thursday, June 10, 2010

Rotel Chicken

I got this one from one of my friends Mrs Sandy!


2 cups chicken, cooked and shredded
12 oz spaghetti noodles
1 onion, chopped
1 bell pepper, chopped
1 stick butter
1 can cream of chicken soup
1 can Rotel
1 cup shredded cheddar cheese
2 tbsp salsa

Saute onion and bell pepper in butter. Mix chicken, noodles, onion, and pepper with remaining ingredients. Put in 9x13 baking dish. Top with cheese. Cover with foil and bake at 375 for 30 minutes.

My 2 cents worth:
  • I cheated and used canned chicken and it was good.
  • I think I put in too much noodles so I felt like I wanted more chicken so next time I will actually measure the noodles.
  • It is GOOD. A little spicy. Yummmy!

Saturday, June 5, 2010

Bacon and Asparagus Frittata

I got this from my friend Mrs Carol. I am going to tell you the exact recipe, then I will tell you all the (shameful) shortcuts I made to it. Mrs Carol may be very disappointed in me with all my shortcuts! :-)


6 large plum tomatoes
1 (12 oz) package bacon slices
1 medium onion, chopped
2 garlic cloves, pressed
2 cups (1/2 inch) fresh asparagus pieces
10 large eggs, lightly beaten
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup sour cream
1/4 cup fresh parsley, chopped
2 cups shredded mild cheddar cheese, divided

Cut tomatoes into thin slices. Drain tomatoes well, pressing between layers of paper towels to remove excess moisture; set aside.

Cook bacon in a 12 inch ovenproof skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Saute onion and garlic in reserved hot drippings 4 to 5 minutes or until tender. Add asparagus, and saute 1 minute.

Beat eggs, seasoned salt, and pepper at medium-high speed with an electric mixer until foamy; stir in sour cream. Pour over vegetables in skillet. Reserve 1/4 cup bacon; stir in remaining bacon, parsley, and 1 cup cheddar cheese.

Cook over medium-low heat 3 to 4 minutes or until eggs begin to set around edges.

Bake at 350 for 15 minutes. Remove frittata from oven, and top with tomato slices, reserved 1/4 cup bacon, and remaining 1 cup cheese.

Bake 10 to 15 more minutes or until frittata appears to be set.

My 2 cents worth:
  • I leave out the tomatoes and parsley.
  • I buy a package of bacon pieces, use regular salt, and use a little minced garlic.
  • I saute the asparagus and onions in a little oil since I don't have the bacon juice.
  • I don't measure the cheese I put on top, I just cover the top with it.
  • When the eggs start to set in the skillet, I transfer it to a lightly greased 9x13 inch casserole dish and then bake it.
  • This is SO SO yummy. We have it for supper some times. Then for breakfast the next morning.

Wednesday, May 26, 2010

Gooey Butter Cake

I got this from my friend Jeanna.

1 box yellow cake mix
1 egg
1 stick butter, melted

Preheat over 350. Lightly grease a 13x9 pan. Combine cake mix, egg, and melted butter. Mix well and pat into bottom of prepared pan. Set aside.

1 (8 oz) cream cheese, softened
2 eggs
1 tsp vanilla
1 (16 oz) box confectioners' sugar
1 stick butter, melted

Using a mixer, beat cream cheese until smooth. Add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes. You want the center to be a little gooey so don't bake it past that point. Remove from oven and allow to cool completely. Cut into squares.

My 2 cents worth:
  • If you cook it too long it is not as good. You want it gooey.
  • It is made to eat not right out of the oven so make it early to take somewhere or when people are coming over.
  • It is called BUTTER cake - it IS good!!

Thursday, May 20, 2010

German Coffee Cake

I got this from my friend Kendra.


3 cups flour
3/4 cup sugar
1 1/4 cup brown sugar
1 1/4 teaspoon salt
3/4 cup vegetable oil
2 eggs
1 1/4 cup buttermilk
1 1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix flour, sugar, brown sugar, salt, and vegetable oil together. Remove 1/3 of the mix and set aside.

Mix remaining ingredients together and add to the remaining 2/3 of the first mixture. Mix together until smooth.

Pour into a greased 9x13 pan. Crumble the mixture which was set aside over the top.

Bake at 325 for 20 to 30 minutes or until middle is firm to touch.

My 2 cents worth:
  • This is yummy! Be careful, I can not stop eating it!
  • This is good even if it is not hot out of the stove so it could be good to take somewhere.

Sunday, February 28, 2010

Tortilla Cookies

I got this recipe from a book called Simple Hospitality.

Flour Tortillas
Melted Butter

Cut your flour tortilla with your favorite cook cutter. Place the shapes on a cookie sheet that has been sprayed with cooking spray. Brush the tortillas with melted butter and sprinkle with cinnamon sugar. Bake at 350 for about 6 minutes or until crispy.

The author also states that these little cookies are your friend all year round. Change the cookie shape or color of sugar to celebrate any holiday. For example use a heart shaped cookie cutter and red sugar for a great valentine's cookie.

My Two Cents Worth on This:
  • Oh My!! These are YUMMMY!
  • I love love love cinnamon toast and so these were right up my ally. I could not stop eating them!!

Monday, February 1, 2010

Chicken Parmesan Alfredo

I got this one off of a Ragu Alfredo Sauce label.

4 boneless skinless chicken breasts
1 egg beaten
3/4 cup Italian seasoned dry bread crumbs
1/4 tsp paprika (optional)
1 jar cheese classic Alfredo sauce
1/2 cup shredded mozzerella cheese
1 medium tomato, chopped

Preheat over to 400. Dip chicken in egg, then bread crumbs combined with paprika, coating the chicken well.

In 13x9 inch baking dish, arrange chicken. Bake uncovered 20 minutes.

Pour 1 cup sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is cooked thru. Serve with remaining sauce heated and sprinkle, if desired, with grated Parmesan cheese.

My 2 cents worth on this:
  • I am not a tomato person, my husband is, so this was perfect, he could have it and I could easily not eat them.
  • We used the paprika but I am not sure it really made a difference.
  • I put the rest of the sauce in some cooked Ziti pasta and served the chicken over the pasta.
  • As soon as my husband ate this, he said - "we are having this again!"
  • We did not sprinkle any Parmesan cheese on but I could see how it could be good.

Monday, January 25, 2010

Mock Apple (Zucchini) Cobbler

I had a huge zucchini and I had no idea what to do with it so my friend Becca sent me this recipe.

2/3 cup lemon juice
8 cup zucchini
1 cup sugar
1 tbsp cinnamon

Peel and take out seeds of zucchini. Cut into cubes. Put in saucepan and add lemon juice, sugar, and cinnamon. Simmer until tender.

4 cups flour
2 cups sugar
1/2 tsp salt
3 sticks of butter

Mix all ingredients together and add half of crumb mixture to zucchini mix. Divide the rest in half. Pat half of mix on bottom and 9x13 inch pan and bake at 375 for 10 minutes.

Pour zucchini mix over crust and spread it out. Add remaining crumb mix over top. Bake for 35 minutes.

My Two Cents Worth:
  • I am not a cobbler/pie fan so for me, it was OK.
  • My hubby loved it.
  • I promise you can fool anyone with this. I was surprised too. Everyone would think this is apple. Promise.
  • Really fun to take somewhere to see people's reactions.
  • The crust is to die for. Before or after you cook it. Fattening but GOOD!

Monday, January 18, 2010

Weeknight Ravioli Bake

I got this one from

1 jar (26 oz) spaghetti sauce
1 can diced tomatoes, undrained
1/2 cup water
2 pkgs (1 lb each) frozen cheese ravioli
1 pkg (7 oz) shredded Italian 3 cheese blend
2 tbsp grated parmesan cheese

Heat over to 400

Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9 inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated thru. Sprink with parmesan. Let stand 10 minutes.

My Two Cents Worth:
  • I liked this one except for the diced tomatoes, but I picked them out and my family loved them.
  • Great left over.
  • It was hard to find the cheese ravioli at the store.
  • YUMMY.

Monday, January 11, 2010

Velveeta Egg & Veggie Bake

I got this one from

1 cup each sliced fresh mushrooms and chopped broccoli
1 ready to use refrigerated pie crust
5 eggs
1/3 cup miracle whip dressing
1/3 cup milk
6 oz velveeta prepared cheese product, cut into 1/2 inch cubes
4 green onions sliced

Heat oven to 375

Cook mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8-10 minutes or until crisp-tender, stirring occasionally. Remove from heat; set aside.

Line 9 inch pie plate with crust; fold over edge. Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, velveeta, and onions; pour into pie crust.

Bake 40 minutes or until center is set and top is golden brown. Let stand 10 minutes before serving.

My Two Cents Worth:
  • I used zucchini slices instead of mushrooms and it was great!
  • I loved this one.
  • It is great left-over and warmed up.
  • Chris loved eating it for breakfast and thinks it would be great to put sausage in.

Friday, January 8, 2010

Tuna Cakes

I got this one from

2 cans (5oz each) tuna in water, drained, flaked
1 pkg stuffing mix for chicken
1 cup shredded cheddar cheese
3/4 cup water
1 carrot shredded
1/3 cup miracle whip dressing
2 Tbsp sweet pickle relish

Mix all ingredients together. Refrigerate 10 minutes.

Heat large nonstick skillet sprayed with cooking spray on medium heat. Add 1/4 cup portions of tuna mixture, in batches, to skillet.

Flatten into patties with back of spatula. Cook 3 minutes on each side or until golden brown.

My Two Cents Worth:
  • I did not put in carrots and did not miss it.
  • This was good and we will do it again.
  • My one year old, Justus, LOVED this and begged for MORE MORE MORE.
  • Makes a lot.

Friday, October 2, 2009

Delicious Pork Chops

Yes, that is what they are called on

4 Pork Chops
8 tsp minced garlic
8 tsp minced onion
1 cup bread crumbs
Olive Oil

Preheat over to 350.
Sprinkle pork chops with 1 tsp each of garlic and onion on each side. Pat to make sure everything sticks.
Sprinkle with bread crumbs so that pork chops are completely covered.
Place on backing tray side by side and drizzle lightly with olive oil.
Place in oven for approx 1 hour or until bread crumbs are golden and crspy.

My 2 cents worth on this:
  • I did not have minced onion so I chopped fresh onion very small and just used a little.
  • My hubby thought this was great.
  • My 1 year old ate it up and wanted more more more.
  • One hour was too long for my oven. I think 45 minutes was good.

Thursday, August 6, 2009

Catalina Chicken Stir Fry

I got this one from Kraft Foods!!

1/2 cup Catalina Dressing
3 Tbsp soy sauce
1/4 tsp garlic powder
1 lb boneless skinless chicken breast cut into bitesize pieces
1 pkg frozen mixed veggies, thawed, drained
4 cups hot cooked white rice

Mix dressing, soy sauce, and garlic powder in large skillet until well blended. Add chicken, mix lightly. Cook and stir on med-high heat for 5 minutes or until chicken is cooked thru.

Add mixed veggies; cover/ Reduce heat to med-low. Simmer 5 to 7 minutes or until veggies are crisp-tender, stirring frequently.

Serve over the rice.

My 2 cents worth on this:
  • I am not a fan of Catalina dressing except in Taco Salad. However, that is why I had it in the house and since I had all the ingredients in the house is why I tried this. This was yummy.
  • It does have a little kick. Not necessarily spice. Just kick.
  • I had to modify a little. I used frozen fajita chicken and fresh copped veggies but it still worked out great.
  • I could definitely do this again for a stir fry night!

Tuesday, August 4, 2009

Turkey Tetrazzini

I got this from the Hormel website.

1 17 oz package Hormel refrigerated sliced turkey with gravy, prepared and chopped
1 9 oz package spaghetti
1 10 oz container Alfredo sauce
1 2 oz jar sliced pimentos; drained
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese

Prepare past as directed on package

Meanwhile, in saucepan, heat alfredo sauce, turkey with gravy, pimentos and cheddar cheese. Stir in pasta.

Place mixture into lightly greased caserole dish and sprinkle with parmesan cheese

Bake at 350 for 25-30 minutes or until warmed through.

My 2 cents worth on this:
  • Yummy!
  • I did not use pimentos and it was still great.
  • I did not measure the parmesan cheese and just sprinkled until my heart desired and it was great!
  • Chris loved it and Hannah ate it up saying it was "kinda like spaghetti."

Tuesday, July 21, 2009

Baked Zucchini Squares

I got this one from and, once again, my mom actually found it!

1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
4 eggs
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced

In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.

My 2 cents worth on this:
  • This was SO much better than I thought it would be. It is SO good!!
  • Use Jiffy cornbread mix instead of biscuit mix and it is YUMMY!
  • If you don't have basil - don't worry it is still good!
  • Be prepared for everyone to fall in love with this dish!

Baked Zucchini

I got this one from My mom is actually the one who found it!

2 medium zucchini cut into 1/4 inch slices
2 tablespoons of butter, melted
1 tablespoons of minced fresh oregano
1/4 cup Parmesan cheese
Salt and pepper to taste

In a bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown. Season with salt and pepper.

My 2 cents worth on this:
  • No need to measure the Parmesan cheese just get a little on every one of them.
  • The single layer thing is actually more important that I thought.
  • A little less oregano was better for me.
  • Love It! We have NO leftovers when we made it!

Zucchini Macaroni Casserole

I got this recipe from my Grandmom.

1.5 cup zucchini
1 tbsp butter
1/2 lb Velveeta cheese, cubed
1/4 cup milk
1.5 cup cooked drained macaroni
1.5 cup cottage cheese
1/8 tsp garlic
3/4 cup french fried onions
In 2 quart saucepan heat milk, and add the Velveeta cheese. Stir until cheese is melted. Add the remaining ingredients except the French fried onions. Pour mixture into a greased 1.5 quart casserole. Bake at 375 degree oven for 30 minutes. Remove from oven and top with the french fried onions. Return to oven 3-5 minuts longer. Serve Immediately.

My 2 cents worth on this:
  • Awesome.
  • Adults loved it. Kids loved it.
  • I had to ignore that there was cottage cheese in it because I think that is gross.
  • It is Yummmy.
  • ((If you accidentally put too much cheese in it... ahemm... it is still really good.))

Stuffed Zucchini

I got this recipe from my mom who got it from her mom. So, I suppose I should have just said I got this from my Grandmom!

3lbs med size zucchini
1 small onion chopped
1 tbsp butter
2 large tomatoes and chopped
1 tsp garlic salt
1/2 tsp ground oregano
pepper to taste
1 cup bread crumbs
grated Parmesan cheese
Scrub whole zucchini, cut ends off. Cook in boiling water for 5 minutes, drain, slice lengthwise in half, scoop out centers, set pulp aside.
Saute onion in butter, add zucchini pulp, tomato, and seasonings, and simmer 10 minutes.
Add bread crumbs and simmer a few minutes longer. Fill zucchini shell with mixture. Top with cheese. Bake in 350 degree oven for 25 minutes.

My 2 cents worth on this:
  • This was not my favorite.
  • My mom and I poured out a little of the juice from the Zucchini pulp and it ended up a little dry so we think we should not have done that.
  • The tomato taste was a little strong for me but Chris liked it OK.

Sunday, July 19, 2009

Louise Maynard's Corn Dip

Bet you can't guess who I got this recipe from!
You Guessed it! Louise Maynard!
I took the Fishers of Men course from her husband and at the end of the course we all had a meal together and Mrs Maynard brought this. She must have known we would love it because she already had the recipe written out for us if we wanted it. It Is Yummy!!!

1 lb finely shredded cheddar cheese
2 11 oz cans Mexicorn or Fiesta Corn
1 11 oz can of white shoepeg corn
1 cup mayo
1 cup sour cream
3 chopped green onions
Diced Jalapeno Peppers to taste

Combine and refrigerate.
This makes a Huge amount.

My 2 cents worth on this:
  • Make It.
  • Eat It.
  • It's Good!

Friday, June 12, 2009

Parmesan-Baked Salmon

I got this one from...... wait for it......
Love 'em!

1/4 cup mayo
2 tbsp grated parmesan cheese
1/8 tsp ground red pepper
4 salmon fillets
2 tsp lemon juice
10 Ritz Crackers, crushed

Preheat oven for 400. Mix mayo, cheese, and pepper until well blended. Set aside.

Plae salmon on foil lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture. Spread to evenly cover salmon. Sprinkle with cracker crumbs.

Bake 12-15 minutes or until salmon flakes easily with fork.

My 2 cents worth on this:
  • EASY
  • Yummmmmmy!
  • Something a little different from the norm for us.

Fiesta Marvelous Mini Meatloaves

I got this recipe from Kraft Foods! I just love them!

1 lb ground beef
1 pkg stuffing mix
1 cup water
2 tsp Chili Powder (seasoning)
3/4 cup salsa (add-in)
3/4 cup shredded Mexican style cheese (cheese)

Those are the ingredients to make FIESTA mini meatloaves.
To make Italian use: 1 tsp Italian seasoning for your seasoning, 3/4 cup spaghetti sauce for your add-in, and 3/4 cup shredded mozzarella for your cheese.
To make Mediterranean use: 1 tsp dried oregano leaves for your seasoning, 3/4 cup chopped roasted red peppers for your add-in, and 3/4 cup crumbled feta for your cheese.
To make BBQ use: 1tsp garlic powder for seasoning, 3/4 cup BBQ Sauce for add-in, and 3/4 cup cheddar for your cheese.


Preheat oven for 375. Mix meat, stuffing mix, water, and seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray. Make an indentation in center of each with back of spoon.

Spoon add-in evenly into indentations in meatloaves.

Bake 30 min. or until meatloaves are cooked thru. Top evenly with cheese and continue baking for 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

My 2 cents worth on this:
  • I am not a meatloaf person and thought this was pretty good.
  • Chris said that this was his favorite meatloaf ever (remember we did the "fiesta" version).
  • I love that I can use the same recipe but change things up a bit depending on the mood I am in.

Monday, May 25, 2009

Un-fried French Fries

I got this one from Kraft Foods!!

1.5 pounds baking potatoes
1/4 cup Italian Dressing
1/4 cup Parmesan Grated Topping

Preheat over to 425. Wash potatoes; pat dry with paper towels. Cut into 1/4 inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
Arrange potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
Bake 12 minutes. Turn potatoes over. Continue baking 10 to 12 minutes or until golden brown.

My 2 cents worth on this:
  • It was hard to turn the potatoes over. I think next time I will just cut them in chunks instead.
  • Yummy and an easy, different, and new way to have potatoes.

Friday, May 1, 2009

Bruschetta Chicken Bake

I got this one from Kraft Foods.

1 can diced tomatoes, undrained
1 pkg stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1.5 lbs boneless skinless chicken breasts, cut into bite size pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400. Place tomatoes in medium bowl. Add stuffing mix, water, and garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9 inch or other 3 quart baking dish; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked thru.

My 2 cents worth on this:
  • Honestly, this was none of our favorites but it was something different.
  • AND, I was a little distracted when I did it the first time so we definitely wanted to try it again.
  • I think I used too little cheese the first time.

Wednesday, April 22, 2009

Crunchy Onion Chicken

I got this one from French's foods. I think I might have to explore this website some more to get some more recipes - this was GOOD!

2 cups original or cheddar French Fried Onions
2 tbsp flour
4 boneless skinless chicken breasts
1 egg beaten

Crush french fried onions with flour in plastic bag. Dip chicken into egg; then coat in onion crumbs. Bake at 400 for 20 minutes until cooked thru.

My 2 cents worth on this:
  • I used original french fried onions and it was good but I bet the cheddar would be wonderful too.
  • I had some big chicken breasts and it took mine about 30 minutes to cook.
  • This is yummmy!
  • I didn't think 1 egg was enough so I used 2.

Saturday, April 4, 2009

Pork Chops and Rice

I got this one from my mom.

6 pork chops
1 cup of rice
3 cups hot water
1 tsp salt
1 tsp pepper
1 onion chopped
1 can cream of mushroom soup
1 green pepper chopped

Brown chops in pan. In glass dish mix rice, water, salt, pepper, onion, and soup. Add green peppers. Arrange chops on top. Cover with foil. Bake at 375 for 45 minutes to an hour.

My 2 cents worth on this:
  • It is yummy but I am realizing I say that about everything. This is a blog about recipes I like. These ARE the recipes in my families "rotation" for suppers.
  • Cool thing is you get 2 in one. The rice and the chops.
  • This is a good meal. Add a veggie and you are done.

Friday, April 3, 2009

Oyster Crackers

I got this recipe from my mom but I also saw on my sister-in-law's recipe blog that she has a version of it too.

1 lb box oyster crackers
2/3 cup oil
1 pkg dry ranch dressing
2tbsp dillweed

Mix all together. Put on cookie sheet. Bake 10-15 minutes at 250. stir once. Pour on paper towels before putting in container.

My 2 cents worth on this:
  • These are wonderful and addicting.
  • One batch does not last long in our house.
  • They make your breath stink terribly.
  • The Stink is WELL worth the taste!

Monday, March 16, 2009

Cheeseburger Meat Loaf

I got this one from - - - guess - - - guess - - -

1 lb ground beef
10 saltine crackers, crushed
2 tbsp dijon mustard
1/4 cup ketchup
3/4 cup shredded cheddar cheese

Preheat oven to 375. Mix meat, cracker crumbs, and mustard until well blended.
Pat meat mixture unto 8 inch loaf pan. Bake 40 minutes or until cooked through.
Spread meat loaf with ketchup; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

My 2 cents worth on this:
  • I am not a meatloaf fan but this recipe does not call for very many, if any, ingredients that I don't have at home any way.
  • Chris loves it. He likes it more than the BBQ meatloaf I fix.
  • The cheese helps with people like me who are not really fans of meatloaf.

Monday, March 9, 2009

One-Dish Chicken Skillet

I got this one from I know everyone is so surprised about this.

1.5 cups hot water
1/4 cup butter, melted
1 package of stuffing mix for chicken
1.5 lbs boneless skinless chicken breasts
1 can cream of mushroom soup
1/3 cup sour cream

Mix hot water, butter, and stuffing mix; set aside.

Spray nonstick skillet with cooking spray. Add chicken; cook on med heat for 5 minutes on each side.

Mix soup and sour cream; pour over chicken. Top with the prepared stuffing. Reduce heat to low; cover. Cook 10 minutes or until chicken is cooked thru.

My 2 cents worth on this:
  • It's easy, but then again, I wouldn't be making it if it wasn't easy.
  • I don't like how many dirty dishes I have after this one.
  • Everyone in the family likes it.
  • You have 2 dishes in one - chicken and stuffing.

Sunday, February 22, 2009

Zesty 3 Bean Salad

I got this one from Kraft Foods. I had some Northern Beans in my pantry and wanted to know what to do with them and here is what I found.

1 can (15.5 oz) great northern beans, rinsed, drained
1 can (15.5 oz) kidney beans, rinsed, drained
1 can (15 oz) black beans, rinsed, drained
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup Italian dressing

Mix all ingredients well except dressing in large bowl. Add dressing; toss to coat. Cover. Refrigerate several hours until chilled

My 2 cents worth on this:
  • This is yummy and it makes you want to eat bean.
  • Very easy
  • I didn't use red pepper and just used 1 cup of green pepper because it was cheaper and it still tasted great.

Chicken Tetrazzini

I got this one from a blog called the Happy Housewife. I was directed to this blog from my friend Kathy's blog.

1 box of noodles
2 cooked and chopped chicken breasts
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup chopped onion
3 tablespoons butter
1 tablespoon minced garlic
1 can of chicken soup
1/2 cup sour cream
1/2 cup milk
1/2 cup Parmesan cheese
salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini, and carrots. Saute for about 3 minutes. Add soup, sourcream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.

My 2 cents worth on this:
  • We had large elbow noodles available and so I used those and they were great. However the picture had spaghetti noodles.
  • I did not use the carrots and it was still good.
  • This make a lot of food.
  • Yummy!

Tuesday, January 27, 2009

Italian Chicken and Tomato Pasta Toss

I got this one from Kraft Foods! Surprise, Surprise!

3 cups curly egg noodles
1 tbsp olive oil
1 lb boneless skinless chicken breasts cut into bite size pieces
2 cups grape or cherry tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic minced
1/2 cup chopped fresh basil
1/4 cup grated parmesan cheese

Cook noodles as directed on package

Meanwhile, heat oil in large nonstick skillet on med-high heat. Add chicken; cook 6 minutes or until cooked thru, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 minutes or until heated thru.

Drain pasta. Toss with chicken mixture and basil; sprinkle with cheese.

My 2 cents worth on this one:
  • I am NOT a tomato person but my hubby is. This is a good compromise because I can easily pick out the tomatos and not eat them.
  • I didn't use basil and it was still good.
  • This is yummy and pretty quick to make.

Monday, January 26, 2009

Ham Delights

I got this from my sister-in-law's recipe blog. Thanks Melissa!

2 sticks butter
3 tbsp poppy seeds
3 tbsp mustard
1 tsp Worcestershire sauce
1 small onion chopped, grated, or minced
Ham (lunch meant)
Mozzarella or Swiss cheese slices
2 pkgs prepared pull apart rolls

Slice entire package of rolls lengthwise. Mix 1st 5 ingredients together and spread on both sides of the rolls. Add ham and cheese. Wrap in foil and bake at 350 until warm and cheese is melted.

My 2 cents worth on this:
  • I didn't have poppy seeds and so this was fine without it.
  • This is pretty easy and yummmy!

Monday, January 19, 2009

Chicken Cheese Ball

I got this one from my friend Carolyn who I use to work with.

8 oz of cream cheese
3/4 cup mayonnaise
1 large can of chicken
small amount of garlic to taste

Mix first 4 ingredients together. Roll in pecans. Serve with crackers.

My 2 cents worth on this:
  • Love it. I could eat it all day.
  • I just mix up the ingredients and leave out the pecans and dip crackers in the bowl.
  • Yummmy!
  • It is GOOD!

Friday, January 16, 2009

Microwave Barbecue Meatloaf

I got this one from Kraft Foods.

1/2 cup Barbecue Sauce
1 lb ground beef
1/2 cup plain dry bread crumbs
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1 egg, lightly beaten
1/2 tsp salt
1/2 tsp dried basil leaves
1/8 tsp black pepper

Remove 1/4 cup of the barbecue sauce and set aside. Mix remaining ingredients until well blended.

Shape mixture into loaf in 12x8 microwavable dish; top with reserved 1/4 cup barbecue sauce. Cover loosely with wax paper.

Microwave on HIGH 12-14 minutes or until cooked thru, turn dish after 7 minutes. Let stand 5 minutes before cutting into slices to serve.

My 2 cents worth on this:
  • I am not a meatloaf fan. My husband is. This is a good compromise.
  • This is easy and does not take long.
  • My hubby loved it.
  • The BBQ sauce gives it a little something different.
  • I may put it in a smaller dish next time.

Squash Casserole

I got this one from my Mom who, I think, got it from my Grandmom. Because of that, I don't have a lot of exact measurements. This is actually one of those VERY few recipes that you just put the amount you like of it and since I have had this all my life - I can, surprisingly, still make it even though there are not a lot of exact numbers. SO, I am going to try to tell this to you best I can.

Yellow Squash Washed and Sliced (2-3 boxes of frozen Squash)
Shredded Cheddar Cheese
Bread Crumbs
1 egg

Cook Squash in water until tender.

Drain water and mash squash. Add shredded cheddar cheese to taste. Add small pieces of bread crumbs. Add egg. Mash all together. Add milk until creamy.

Pour this mixture in ungreased dish. Sprinkle with cheddar cheese. Bake at 350 until hot, cheese is melted, and firm consistency.

My 2 cents worth on this:
  • This is yummy.
  • I grew up crumbling pieces of bread and putting in this but the last time I made it I used the store bought plain bread crumbs and Chris said it was much better with the store bought bread crumbs.
  • I put LOTS of cheese in this.
  • Hannah eats it up. This is a great way to get your little one to eat squash.

Monday, January 5, 2009

Sugar Coated Pecans

I got this recipe from my mom but it looks like she got it from

3/4 cup brown sugar
1 egg white well beaten
1 tsp vanilla
2 1/2 cups pecans

Beat egg whites. Add vanilla and brown sugar. Coat pecans well. Spread evenly on buttered cookie sheet. Bake 30 minutes at 250. Let stand in oven to cool. Break apart and store in jar.

My 2 cents worth on this one:
  • This does not even sound good to me so I have never even tried it.
  • My hubby and some of our friends who have tried it love it so much they can not stop eating it.
  • This stuff is gone within hours in our house!
  • It is really easy!!

Sunday, January 4, 2009

Sweet & Sour Chicken Lo Mein / Ramen

I got this one from a site called The Official Ramen Homepage. It has tons of recipes that include Ramen Noodles (and those are cheap!).

1 package Ramen (oriental or teriyaki)
1 extra ramen flavor packet (oriental or teriyaki)
1 boneless skinless chicken breast, cut up into bite sized pieces
1 small onion cut up into chunks
1/2 cup sweet and sour sauce
1/4 cup soy sauce

Take the cut up chicken and onions and cook in large pan until all the pink is gone in the chicken. Add the soy sauce and one flavor packet to the chicken and let cook as usual. Add the sweet and sour sauce to the chicken while the noodles boil. Once the noodles are finished, drain the water and add the other flavor packet. Put noodles on plate and then cover with chicken and onion mix.

My 2 cents worth on this:
  • This is honestly not my favorite but it is really great for a different kind of meal that is not very expensive. And it IS good. Just not my favorite.
  • Hannah loves it - it DOES have noodles.
  • The part I like the least about this is the extra noodles I have afterwards because I had to use the seasoning packet. It is only 17 cents but still.

Brunch Casserole

I got this one from my church's Cook Book. It is Mrs. Barbara's recipe. She is so special to Chris and I. She calls herself Hannah and Justus' TN Grandma. They just love her.

1 lb Sausage
8 oz crescent dinner rolls
2 cups shredded cheddar cheese
4 eggs beaten
3/4 cup milk
1/2 tsp salt
1/2 tsp pepper

Crumble and brown sausage. Drain. Line bottom of 9x13 baking dish with rolls pressing to seal perforations. Sprinkle with sausage and cheese. Combine remaining ingredients, beat well and pour over sausage. Bake at 425 for 15 minutes or until set. Let stand 5 minutes. Cut in squares and serve.

My 2 cents worth on this one.
  • I am not a big breakfast eater. I mean I always eat breakfast but it is usually a bowl of Cheerios and I am fine with just that! However, I loved this recipe.
  • Chris loved this.
  • This is so so so easy and does not require any weird ingredients or instructions!

Friday, December 19, 2008

Creamy Bow-Tie Pasta with Chicken and Broccoli

This is really what the name of this recipe is at Very original - Don't you think?

3 cups bow tie pasta
4 cups broccoli florets
3 Tbsp Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic gloves minced
2 cups tomato basil spaghetti sauce
4 oz cream cheese
1/4 cup Parmesan cheese

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add Chicken and garlic; cook 5 minutes. Turn chicken over; continue cooking 4 to 5 minutes or until chicken is cooked thru.

Drain pasta mixture; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on med-low heat 2 to 3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated in sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture; mix well. Transfer to 6 serving bowls.

Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan Cheese.

My 2 cents worth on this:
  • You can use frozen brocolli.
  • I don't do the fancy presentation. I just mix it all up and serve.
  • It looks like a lot but it is really easy and very very good.
  • I usually cook a whole box of pasta just to have extra.

Tuesday, December 16, 2008

Parmesan Crusted Chicken

I got this off of my friend Patrice's blog.

1/2 cup mayo
1/4 cup grated parmesan
4 chicken breasts
4 tsp Italian seasoned dry bread crumbs

Combine mayo and cheese. Spread on chicken and sprinkle with bread crumbs. Bake at 425 for 20 minutes.

My 2 cents on this one:
  • Yummy and Easy!
  • All of us ate it up and love it.
  • We have done this when guests come and they also love the taste of it!
  • Did I say it was easy?? IT IS!

Monday, December 1, 2008

Chicken and Rice

I got this one from my mom, but she got it from her Grandmother Dorriety. I think it is one of everyone's favorites!

Chicken pieces as desired
1 cup rice
1 can of cream of mushroom soup
1 can french onion soup
1/2 stick of butter
Pimento &/or green pepper (optional)

In glass dish, sprinkle rice over bottom. Add 1.5 cups of hot water. Place chicken in dish, salt and pepper to taste. Spoon soups over contents. Sprinkle peppers and pimentos, if desired. Dot with butter.

Cover with foil. Bake at 350 for 1.5 hours.

My 2 cents worth on this:
  • I have done this with all chicken breasts, with all chicken legs, with boneless and bone-in and it all works out great. Depending on the chicken pieces, the time could be shorter to cook.
  • I never salt or pepper my chicken and I never add peppers or pimentos and it is great.
  • The cool thing about this dish is that you have chicken and some yummy rice when you are done. 2 in one.
  • This is great left over so fill the dish up with chicken. Don't worry - it will get eaten!

Tuesday, November 11, 2008

Lu's Tuna Noodle Casserole

I got this one from Recipezaar!

2 (7.25 oz) boxes of macaroni and cheese dinner mix
6 tablespoons butter
1/4 cup milk
1 (10.75 oz) can of cream of chicken soup
1 (6 oz) can of tuna, drained
1 cup shredded cheddar cheese

Cook both boxes of Mac and Cheese noodles only.
Drain noodles.
Slice 6 tablespoons of butter into 6 separate pats and place in 9x13 baking dish.
Add drained noodles, cheese sauce mix, and milk to baking dish. Stir well.
Add soup. Stir well.
Add tuna and 1/2 cup cheese. Stir well.
Top with 1/2 cup cheese.
Bake at 350 for 30-35 minutes.

My 2 cents worth on this:
  • This was yummmy and inexpensive.
  • Hannah, my 2 year old, asked for more.
  • Makes lots. Enough for all of us to have it for lunch the next day.
  • I am not sure why you can not add the sauce mix packet, milk, and butter to noodles like you are making mac and cheese. I think it would be easier to stir that way??

Monday, September 1, 2008

Salsa Chicken

I feel very bad because I got this off someone else's blog and I meant to write down where I got it from and I have no idea. I think it was from a recipe swap. I am sorry for whoever I am not giving credit to but I am openly saying this is not my recipe.

2 cups black beans, cooked
1 can corn drained
1 cup salsa

Combine black beans, corn, and 1/2 cup salsa in your crock pot. Stir. Place your choice of chicken pieces on top. (Boneless will cook quicker.) Spread the rest of the salsa on top of the chicken. Cook on low approx 5-6 hours until chicken pieces are done.

My 2 cents worth on this:
  • We are not really a crockpot family. Because of our schedules crockpot recipes do not usually work out. Because of that we won't get to have this recipe as much as we wish we could.
  • We thought this recipe was great - it may become a regular weekend meal since we can't do crockpot during the week.
  • We used boneless skinless chicken breasts (4), thawed.
  • I used canned black beans rinsed in cold water and drained.
  • We put sour cream on top of it.
  • It could have been used as a chicken dip and spread over tortilla chips, with shredded cheese and sour cream on top.
  • Because of all that, we only had to cook it for 4 hours on low.

Saturday, August 30, 2008

Pork Medallions Alfredo

I got this one from Kraft Foods. (I know everyone is surprised.)

1 pork tenderloin (1 lb) cut into 1/2 inch thick slices
4 oz cream cheese, cubed
1/3 cup chicken broth
1/4 cup Balsamic Vinaigrette dressing
1/4 cup grated parmesan cheese
1 Tbsp lemon juice
2 Tbsp chopped fresh basil

Spray large nonstick skillet with cooking spray. Heat on medium-high heat. Add meat; cook 2 minutes on each side or until lightly browned on both sides.

Add cream cheese, broth, dressing, parmesan cheese, and juice; stir until cream cheese is melted and mixture is well blended. Cook 3 minutes or until sauce is thickened and meat is cooked thru.

Sprinkle with basil.

My 2 cents worth on this:
  • I used already cut pork and it was great.
  • This is so easy and I am so excited to have another meat in our rotation - not just chicken and hamburger meat.
  • I used the basil spice that you just buy and not fresh.. it was still good.
  • Hannah ate every piece of it on her plate. We told her it was pork with cheese and saying "cheese" hooked her. She loved loved loved it.
  • Did I say this was easy? It is. And very good.
  • I served it with noodles so we put noodles on our plate, a piece of pork on, and then spooned some of the extra sauce on top.

Frito Salad

I got this one from a recipe swap with some girls from our congregation. (I forget who brought it!)

2 cans of whole kernel corn, drained
1 medium onion, chopped
1 green bell pepper, chopped
6 oz shredded cheddar cheese
1 cup mayonnaise
10 oz bag of chili cheese Fritos

Mix and serve immediately

My 2 cents worth on this one:
  • YummmmY
  • This makes a lot and it is not very good left over.
  • I made this for supper and we all ate it up.
  • If I do this for our family again, I will probably just do half of everything so that we won't waste so much.

Tuesday, August 19, 2008

4 Can Black Bean Chili

I got this one from Connie in a Recipe swap on the Grocery Cart Challenge Blog.

1 can black beans, rinsed and drained
1 can Rotel
1 can of Mexican Corn (Or regular sweet whole corn)
1 can beef broth
1/2 tsp cumin
1/2 tsp garlic powder

Don't drain the rotel or the corn. Heat all together on stove top. Serve in bowls with a scoop of sour cream on top or with shredded cheese. This goes well with tortillas, rice, cornbread or biscuits.

My 2 cents worth on this one:
  • I did not use cumin because I didn't have any and it was fine.
  • I used the Mexican corn and loved it. It gives it a little something extra, I think.
  • I fixed biscuits with this and had shredded cheese and sour cream and scoop fritos. It was YUMMY!
  • We had a friend over for supper and he said that he did not think it would be as good without the sour cream and cheese.
  • Hannah loved it and ate some with a spoon and some with chips.
  • Chris is a fan and would love to have it again.
  • This is really EASY!!

Monday, August 11, 2008

Pound, Pound, and a Bottle

I got this one from another blog.

1 lb of hamburger
1 lb of Velveeta Cheese
1 Bottle of green taco sauce

Brown the hamburger; Drain.

Cube the Velveeta cheese and add to meat in pan, when it starts to melt add the taco sauce. Stir well until cheese is melted and all is well blended. Serve with Lots of chips for dipping.

My 2 cents worth on this:
  • I could not find anything at the store called "Green Taco Sauce" so I went with the brand she recommended and got La Victoria Salsa Verde and it was a medium size ( I think) bottle. I don't know how many ounces.
  • We used Tortilla chips.
  • This was very yummy and quick.
  • Hannah, my 2 year old, ate this meat dip with a spoon. She loved it.
  • Chris, my hubby, says that this is similar if not better than the meat cheese dip from Applebees and that it would be a GREAT "meal" for Monday Night Football get together.

Friday, August 8, 2008

Creamy Pasta Primavera

I got this one from Kraft Foods!

3 cups penne pasta
2 Tbsp Italian Dressing
1 1/2 Boneless Skinless Chicken breasts cut into bite size pieces
2 Zucchini cut into chunks
1 Red Pepper chopped
1 1/2 cups cut up fresh asparagus
1 cup Chicken Broth
4 oz cream cheese
1/4 cup grated Parmesan cheese

Cook pasta as directed on package

Meanwhile heat dressing in large skillet on medium heat. Add chicken and veggies; cook 10-12 minutes or until chicken is cooked thru, stirring frequently. Add broth and cream cheese; cook 1 minute or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

Drain pasta; return to pot. Add chicken veggie mixture; toss lightly. Cook 1 minute or until heated thru. (Sauce will thicken upon standing.)

My 2 cents worth on this one:
  • I skipped out on the asparagus and we still loved the dish.
  • I used a green pepper instead of red and it was good.
  • We used bow tie pasta and it was great.

Sunday, August 3, 2008

Sweet and Spicy Chicken Stir Fry

I got this one from Kraft Foods - again. I know I know... I really love this website and magazine!

1 lb boneless skinless chicken breasts but into bite size pieces
1 Tbsp oil
3 cups chopped fresh veggies (red or green bell peppers, baby carrots, mushrooms, snow peas)
1 clove garlic, minced
1/4 cup catalina dressing
2 Tbsp hoisin or soy sauce
1/4 tsp crushed red pepper

Cook and stir check in hot oil in large skillet on high 3 minutes.

Add veggies and garlic; cook and stir 5-6 minutes or until chicken is lightly browned.

Stir in remaining ingredients; cook an additional 2 minutes or until chicken is cooked through and veggies are crisp-tender, stirring occasionally.

My 2 cents on this one:
  • I serve this one with rice.
  • I use bell peppers only as my veggie and love it but I am sure any other veggie you want to use is great.
  • Even Hannah (2 years old) eats it so, despite the pepper it is not crazy spicy.

Monday, July 28, 2008

Taco Salad

I got this one from my wonderful Mom!

1 lb hamburger meat
1/2 of a big bag of Doritos
1/2 head of lettuce
1/2 block of cheddar cheese shredded
1 can of whole corn (optional)
1 chopped tomato (optional)
Catalina dressing

Cut up lettuce and mix with cheese in a large bowl. Brown and drain meat and put in with lettuce cheese mixture. Mix in dressing to taste. Crush Doritos and add to salad. Add corn and tomato if desired. Mix in a little more dressing to taste. Serve immediately.

My 2 cents on this one:
  • One of my favorites of all time.
  • I use to ask for this for my birthday instead of cake!
  • I use corn but no tomatoes.
  • If you have left overs, refrigerate. When you want some more, add a little dressing and some more crushed Doritos to freshen it up.

Friday, July 25, 2008

Saucy Parmesan Chicken

I got this one from the Kraft Foods Magazine.

4 small boneless skinless chicken breast halves
1/4 cup Italian Dressing
1/4 cup Grated Parmesan Cheese

Place all ingredients in a large resealable freezer weight plastic bag; seal bag. Turn bag over several times to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap.

Refrigerate chicken 30 minutes to marinate. Preheat oven to 425. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake chicken 20 minutes or until cooked thru.

Here is my 2 cents on this one:
  • I get my chicken out before I go to work and by the time I get back it is thawed.
  • I then marinade the chicken for a few minutes (with maybe a little more of the ingredients than it calls for), put the chicken on the pan and then pour the rest of the marinade out of the bag onto the tops of the chicken.
  • It seems so simple but every time we do it, either Chris or I will comment on how great it tastes.

Wednesday, July 23, 2008

Ham and Swiss Stromboli

I got this one from Recipe Zaar. Gayle from Grocery Cart Challenge led me to it!

1 11oz package refrigerated French bread dough
6oz thinly sliced deli ham
6 green onions, sliced (optional)
8 slices bacon, cooked and crumbled
1 1/2 cups shredded swiss cheese
2-4 tablespoons ranch dressing (optional)

Unroll dough on a lightly greased baking sheet. Place ham on dough, don't go all the way to the edge, leave about 1/4 to 1/2 inch; spread ranch dressing over the ham; sprinkle evenly with onions, bacon, and cheese. Roll up jelly-roll style, start with the long side. Pinch edges to seal and tuck the ends under. Place the seam side down on the baking sheet.

Cut several slits on top of the loaf (about 1/4 inch deep). Bake at 350 for 26-30 minutes until golden brown. Cool a bit before slicing.

My 2 cents on this one:
  • This tasted really good!
  • If you want this as a quick come-home-from-work supper you may want to cook and crumble the bacon the night before and you may want to tell your 2 year old to stop whining and get out of the kitchen!
  • Chris thinks this may be better with Mozzarella cheese but he still like it the way it was.
  • I definitely included the onions and ranch and highly recommend you don't leave them out.
  • Unrolling that french bread dough was easier said than done for me but we got thru it!

Sunday, July 20, 2008

Zesty Chicken and Rice Skillet

This one I got from the Kraft Food and Family magazine.

1/2 cup Zesty Italian Dressing
1 Tbsp Dijon Mustard
1 lb boneless skinless chicken breasts, cut into chunks
1 chicken bouillon cube, dissolved in 1 3/4 cup boiling water
2 cups red and/or green pepper strips
2 cups Minute White rice uncooked

Mix 1/4 cup of the dressing and the mustard in large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 minutes or until cooked through, stirring occasionally.

Stir in remaining 1/4 cup dressing, bullion, and peppers; cover. Simmer 2 minutes or until heated through. Stir in rice; cover/ Simmer 5 minutes or until rice and peppers are tender.

Remove from heat; let stand 5 minutes until liquid is absorbed.

My 2 cents worth on this one:
  • The liquid has never been completely absorbed for me before I serve. I don't know if I just can't wait or what?
  • I am not usually a rice fan but I eat this up!! (And so does Chris and Hannah!)

Saturday, July 19, 2008

Cream Cheese Corn

I got this one from my good friend JMelt.

1 can sweet whole corn, drained
1/2 block of cream cheese
Spoon full of butter

In a microwave safe bowl put cream cheese, corn and butter. Microwave on high for 1 minute and then stir. Repeat until all ingredients are able to be completely mixed together smoothly. Serve.

My 2 cents on this one:
  • You may want to make double because this is GOOD.
  • You can use frozen corn but in my hubby's opinion it is not as good.
  • Even my 2 year old LOVES this. It is yummy.

Friday, July 18, 2008

Chicken Enchiladas

I got this one from my good friend Elizabeth!

7-8 chicken stripes cooked and cut up
1 1/2 cups of Monterey jack cheese
1 can of green chilies diced
1 cup of sour cream
1 can of enchilada sauce
1 1/2 cups of cheddar cheese

Mix chicken, Monterey jack, chilies and sour cream together. Warm tortillas in skillet. Put filling in and roll them up. Spoon sauce over them. Sprinkle cheddar cheese on top. Cook at 350 covered for 45-50 minutes.

My 2 cents on this one:
  • I cheated and used canned chicken and everyone still loved it.
  • I don't measure cheese - I just put a lot on it.
  • I didn't cover it (because I forgot) and it was OK.
  • My husband told me they were done after about 20 or 25 minutes and they seemed to be.

Fiesta Chicken Pasta

I got this one from the Kraft Food and Family magazine.

2 cups rotini pasta, uncooked
1 Tbsp oil
1 lb boneless skinless chicken breasts, cut into bite size pieces
2 cups chopped red peppers
1/4 cup Zesty Italian Dressing
1 Tbsp chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Cook pasta as directed on package

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir about 6 minutes. Add peppers, dressing, and chili powder; cook 3 minutes or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.

Toss pasta with chicken mixture. Sprinkle with cheese.

My 2 cents on this one:
  • This is one of my favorites that we make.
  • You don't really need anything to go with it.
  • I probably put lots more cheese on it and I stir in with the whole thing.
  • I have used red and green peppers and both are yummy.
  • When you put in the salsa and sour cream the mixture looks like something isn't right - trust it - it is RIGHT!! yummm!!