Wednesday, October 31, 2007

Del Monaco Chicken

4 Boneless, skinless chicken breasts
4 Tbs butter, melted
1 Tbs mustard
1 Tbs vinegar (I usually use apple cider mixed with a little balsamic)
1/2 tsp salt
1/4 tsp cayenne, or to taste
1 cup breadcrumbs

In a small bowl, mix butter, mustard, vinegar, salt and cayenne.
Spoon mixture over the chicken.
Sprinkle with breadcrumbs.
Bake at 375 degrees for 40 minutes.

Wednesday, October 24, 2007

Creamy Macaroni and Cheese

2 cups uncooked macaroni Noodles
4 Tbls. butter
3 1/2 cups grated cheese (your choice)
3 eggs, beaten
1/2 cup sour cream
1 (10.75 oz.) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

Boil the macaroni in plenty of water until tender, about 7 minutes. Drain. In a medium soucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard, and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours or high for 1 1/2 hours, stirring occasionally. Top with butter and bread crumbs if disired.

Tuesday, October 23, 2007

Tuna Casserole

I've tried many tuna casseroles and didn't enjoy until I found this one. It's not very healthy and that is probably why I like it so much.

8 oz. macaroni noodles
2-10 oz. cream of celery soup
2/3 cup milk
1/2 cup mayo
1 tsp. mustard
1 cup shredded cheese
2 cans tuna, drained
1/2 cup bread crumbs
1 tsp. paprika

Cook noodles as directed on package. Mix the next 6 ingredients together. Combine the noodles and sauce together. Sprinkle the bread crumbs and paprika on top. Bake at 350 degrees for 20-25 minutes.

Monday, October 22, 2007

Yummy Cornbread

I am posting this on behalf of Brittany. I am always calling her for this recipe. I am not a huge cornbread fan but I can eat this up.

2 boxes of Jiffy corn muffin mix
1/2 box of white cake mix
4 eggs
2/3 cup milk
3/4 cup water
(simple ingredients to remember double the ingredients needed for 1 package of corn bread mix and half the ingredients for 1 box of cake mix.)

Mix well, cook in a greased 9x13 pan at 350 for about 20-25 minutes.

This is great served with honey butter.

Thanks Sis. Redding and Brittany!

Chicken 'n' Biscuits

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 bacon strips, cooked and crumbled (optional)
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions


  1. In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
  2. Cover and bake at 400 degrees for 15 minutes.
  3. Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture.
  4. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

Chicken Cordon Bleu Mummy

  • 1 can Pillsbury refrigerated pizza crust
  • 2 tablespoons garlic-and-herd spreadable cheese
  • 4 oz thinly sliced cooked deli ham
  • 1 jar (7oz) roasted red bell peppers, drained on paper towels
  • 6 oz thinly sliced cooked deli chicken
  • 4 slices thinl sliced provolone cheese
  • 1 egg
  • 1 teaspoon grated cheese
  • sliced ripe olives, if desired

1. Heat oven to 400F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet; stretch and very lightly press 1 short side of rectangle to about 11 inches wide. Stretch to length of 14 inches. Form shape that is nearly triangular, pressing in sides so small end measures 6 inches across.

2. Spread garlic-and-herbs cheese in three-inch-wide strip lengthwise down the center of triangle to within 1/2 inch of each end.

3. From the wide end, mark three inches down from the center on both sides of the cheese strip. At that point, layer 2/3 of ham, peppers, chicken and provolone cheese on garlic-and-herbs cheese to 6-inch end. Starting at corners of wide end using scissors or sharp knife (I used a pizza cutter), make cuts at an angle 1 inch apart down long sides of dough to within 1/2 inch of filling. To form head at wide end, place remaining 1/3 of filling ingredients, ending with bell pepper, in circular pile over cheese spread, leaving 1/2 inch space from body filling. Fold and shape 3-inch section of dough over filling to make rounded head, leaving opening for eyes exposing bell peper. Starting at mummy's neck, alternately cross remaining strips over filling; folding bottom 1/2 inch up before crossing last two strips.

4. In small bowl, beat egg. Brushover dough. Sprinkle Parmesan cheese on top.

5. Bake 15 to 20 minutes or until deep golden brown. Place olives between "bandages" for mummy's eyes. Cut into slices.

Tip Hard salami or pepperoni can be substituted for the ham and chicken slices, if you like.

*I ommited the bell peppers when I made it.

Monday, October 15, 2007

Crock Pot Baked Ziti

A make at home version of Olive Garden's Five cheese Baked Ziti, but not quite as good... probably better for you!

1 26 oz jar spaghetti sauce
1 16 oz ricotta cheese
1 8 oz pkg shredded mozzarella cheese
1 egg
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp black pepper
1 box ziti noodles (I used penne, couldn't find ziti)
1 Tbs Parmesan cheese

Cook ziti noodles according to box directions. Meanwhile, set crock pot on low. Combine 2 cups spaghetti sauce, ricotta, 1/2 package Mozzarella cheese, egg, oregano, garlic powder, and pepper right in the crock pot. When ziti has finished cooking, drain and combine with mixture in crock pot. Use remaining sauce on top and sprinkle with Parmesan and remaining Mozzarella cheese. Cover with lid and cook on low for about 4 hours.

I have a big crock pot, and have found that things cook faster in it than in the old smaller round crock pots. So I cooked it for 2.5 hours on low and it was getting crusty on the edges. I don't know if this is just my crock pot or not, but a warning, just in case.

Saturday, October 13, 2007

Tortellini Soup

small diced onion
2 garlic cloves
28 oz can crushed italian tomato
32 oz chicken broth
1/4 t pepper
1 can white kidney beans
9 oz tortellini
3/4 c shredded spinach
1 can artichoke hearts (quartered)

spray pot w/ pam, saute onion and pressed garlic
Add crushed tomato, chicken broth and pepper
Bring to a boil & simmer 15 minutes
Add beans, tortellini , spinach and artichoke hearts, cook 3 minutes
Serve with Parmesean Cheese

**This recipe does not have to be exact. You can add diced tomatoes or other beans. What ever you have on hand.

Snickers Surprise Cookies

1 yellow or chocolate cake mix (I used chocolate and it was yummy)
2 eggs
1/3 cup vegetable oil
1 bag snack-size Snickers bars (or the mini ones)

Heat oven to 350 degrees

Mix together cake mix, eggs, and oil in a bowl until all the cake powder is absorbed.

Cut small Snickers bars in half (unless you are using the minis). Place a half in the center of a ball of dough. Make sure the candy bar is completely covered with dough.

Bake cookies 8 - 10 minutes, or until done.

Thursday, October 11, 2007

Apple Toffee Dip

8oz. cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 bag toffee bits or heath bars crushed(about 3 bars)

Mix all ingredients with a hand mixer. It should be a smooth dip. Serve with slices of apples.

Tuesday, October 9, 2007

Pull-Apart Herb Biscuits

1 tube (12 oz) refrigerated buttermilk biscuits
1/2 cup butter, melted
2 Tbsp grated Parmesan cheese
1 Tbsp sesame seeds
1 tsp minced garlic
1 tsp dried parsley flakes
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme

Separate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat.

Bake at 450 degrees for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm. Yield: 5 servings

Seasoned Pork Sandwiches

1 boneless whole pork loin roast (2-3 pounds)
1 Tbsp fajita seasoning mix
1/4 tsp garlic powder
1/2 c Italian salad dressing
1/4 c Worcestershire sauce
8 sandwich rolls, split

Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with fajita seasoning and garlic powder. Pour salad dressing and Worcestershire sauce over meat. Cover and cook on low for 5-6 hours or until tender.

Remove roast; shread meat with two forks. Return to cooking juices; heat through. Using a slotted spoon, serve pork on rolls.
Yield: 8 servings

**I ended up cooking it on HIGH for 5-6 hours. I added some extra Worcestershire sauce and Italian dressing near the end. I also added some lime juice. Warning- This recipe makes a lot! We made it for dinner when the missionaries came over, and there was still a ton leftover! From **

Monday, October 8, 2007

Chicken and Dumplings

3 chicken breasts, cut into strips
1/4 tsp. pepper
2 cans cream of chicken soup
1 cup chicken broth
1/2 cup each carrots, celery cut into chunks
1 onion chopped

2 cups Bisquick
2/3 cup milk
2 Tbs. parsley

Cook Chicken breasts in microwave. Mix the rest of the ingredients together and pour all ingredients into the crock pot. Cook on high for about 3 hours. Make dumplings and drop spoonfuls on top of chicken stew. Cover and bake one more hour on high. Do not remove lid the last hour. Enjoy!!

Brown Sugar Meatloaf

1/2 Cup packed brown sugar
1/2 Cup ketchup
1 1/2 pounds ground beef
3/4 Cup milk
2 eggs
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1 small onion, chopped
1/4 tsp. ground ginger
3/4 Cup finely crushed saltine cracker crumbs

Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of ketchup.
Bake in preheated oven for 1 hour or until juices run clear.

I made this the other night for the first time and it was so good! I modified it a little. I only added 1/2 cup of milk and used 1/2 cup of bread crumbs instead of the saltine crackers. Yummy!

Sunday, October 7, 2007

Double Chocolate Dream Cookies

I found this delicious recipe from Nestle.

2 1/4 cups flour
1/2 baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 tsp. vanilla
2 large eggs
2 cups chocolate chips

Preheat oven to 375.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
(I used Andes mint chips instead and they were "dreamy")

Bake for 8-10 minutes or until cookies are puffed.
Enjoy with a tall glass of milk!!

Homemade Pizza

For the dough:

1 packet yeast (or equivalent measured)
1 tsp. sugar
1 cup warm water

Let bubble for 5 minutes.


1 tsp. salt
1.5 TBSP vegetable oil
3 cups flour

Mix in your mixer until dough forms. Spread onto pan or pizza stone that has been sprayed with PAM and sprinkled with cornmeal. Poke holes in dough with fork and spread sauce on. Add cheese and toppings. Bake at 450 for 10-15 minutes.

Saturday, October 6, 2007

Ooewy Goowey No-Fail Hershey's Brownies

I never use a boxed mix anymore. These taste the best and are so easy. Takes jut 5 minutes.

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 tsp. vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips
1/2 cup chopped nuts(optional)

Mix all ingredients together. It doesn't matter the order just as long as they all get blended well together. Pour into well greased 9 inch square baking pan. Cook for 25 mins or until toothpick comes out clean in the middle. Let cool for 10 mins. Enjoy!!

Pulled Pork BBQ Sandwiches

2 pounds boneless pork ribs
1 bottle of Baby Ray's BBQ sauce (or favorite BBQ sauce)


Put everything in a crock pot and set on low for 6 hours. When tender shred with two forks. Then let simmer for 1 more hour. Place on French rolls. Enjoy!!

Corn Souffle (Cornbread)

2 Tbsp. Butter
1 pkg. cream cheese, cubed
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14.75oz) cream-style corn
1 pkg. corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese

Preheat oven to 350*F. Microwave butter in medium bowl on high 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13#9- inch baking pan; sprinkle with cheddar cheese.
Bake 40 mins. or until golden brown. Cool slightly. Makes 16 servings

Variation: For a Mexican style add a can of green chilies.

Thursday, October 4, 2007

Potato Casserole

Hayley wanted the recipe so I thought I would post it here. I can't quite remember what I did so here's hoping it comes out right.

15-20 Small red potatoes, quartered
4-5 New potatoes, cut into bite size pieces
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1/2 cup green onions, reserve some for the top
1 1/2 cup cheese shredded (i use the mexican cheese blend)
1 lb bacon, cooked and crumbled, reserve 1/4 cup for top

Parboil the potatoes, season if preferred, with garlic salt. Put in a 9x13 casserole dish.

Combine Soup, milk, sour cream, green onions, bacon, and 1 cup of cheese. Pour mixture over potatoes. Cook for 25 minutes. Top with remaining cheese and cook for additional 5 minutes. Take out of the oven and sprinkle with remaining bacon and green onions.

I would call this a more fattening version of Funeral...or is it Party Potatoes!