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!!

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!