Monday, October 6, 2008

Huevos Rancheros Tostadas

You can make your own tostada shells by frying 5-inch corn tortillas until crisp with just a little corn oil or canola oil.

4 eggs
2 tablespoons milk
1 small jalapeño chile, seeded, deveined,
finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
3 tablespoons chopped cilantro, divided
4 (5-inch) tostada shells
6 tablespoons shredded Monterey Jack cheese
1/2 cup refrigerated salsa
1 small avocado, diced

1. Heat broiler. Whisk eggs, milk, chile, salt and pepper in small bowl. Melt butter in medium skillet over medium heat. Cook eggs 2 minutes or until softly scrambled, stirring frequently. Stir in 2 tablespoons of the cilantro.

2. Place tostada shells on small baking sheet. Divide scrambled eggs among shells; top with cheese. Broil 30 to 60 seconds or just until cheese is melted and bubbly.

3. Sprinkle tostadas with remaining 1 tablespoon cilantro; serve with salsa and avocado.

Tuesday, June 17, 2008

Taco Soup

1 can black beans- drained

1 can Kidney beans

1 can navy beans

1 can corn

1 can green chilies

1 32oz can diced tomatoes

1 pkg taco seasoning

1 pkg ranch dressing

1 lb ground beef- brown and drain

Only drain the black beans. Just dump everything in, heat and enjoy! It tastes best if you let it simmer for 40-ish minutes and let the beans break down a bit. If you want to make it even healthier and easier, use veggie/soy "ground meat" instead of the ground beef. Then you can just dump it in . . . no need to brown it first. Your kiddos definitely wouldn't notice the difference, but DH might a little (just the texture).

Sometimes I cook some whole grain macaroni noodles and serve it over that . . . it seems to go down easier for my kids.

It's absolutely best topped with freshly grated colby-jack cheese. Other good toppings are sour cream and chopped avocado.

Potato-Ham Bake

1 lb potatoes, sliced

1 8oz tub light cream cheese with chives and onion

¾ cup milk

¼ cup finely shredded Parmesan cheese

1 Tbsp snipped fresh tarragon or ½ tsp dried tarragon, crushed

8 oz cooked boneless ham, cut in bit-size slices *

1 lb fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces

  1. Preheat oven to 400. Cook potatoes, covered, in small amount of salted boiling water for 5-7 min, just until tender. Drain and set aside.
  2. For sauce, combine cream cheese, milk, 2 Tbsp Parmesan, and ¼ tsp black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat and stir in tarragon.
  3. Layer potatoes, ham, asparagus, and sauce in 1 ½ qt baking dish. Bake, covered, 20 minutes. Uncover; sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Tope with black pepper and, if desired, fresh tarragon.

*I think the recipe could use more than this! I buy a small ham and just keep cutting it up until it looks like enough. We usually eat it with a salad. Enjoy!

Wednesday, May 28, 2008

Chicken Salad:

3 cups cooked, diced chicken (I buy a rotisserie and cut it up, lazy but yum!)
3 cups cooked white rice (we DO NOT add this, yuk LOL)
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion (I use red)
1 cup mayonnaise (I use less because of omitting the rice, just eyeball it)
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves (I dont use) I'll call this OPTIONAL:
Avocado Dressing : (OK, we did this the first time, and it was good but overkill so we dont anymore)
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper Thick, crusty bread, multi-grain or sourdough

Mix all ingredients and chill. Pass with avocado dressing. Dressing:
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad. (again, I dont bother with this)

This is seriously the best chicken salad in our opinion! I just tweak it to taste with salt and pepper and mayo but we love it!!

Sloppy Joes

* 1 pound lean ground beef
* 1/4 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1/2 teaspoon garlic powder
* 1 teaspoon prepared yellow mustard
* 3/4 cup ketchup
* 3 teaspoons brown sugar
* salt to taste
* ground black pepper to taste

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Burmese Pork Curry

1 small onion, chopped

4 cloves garlic, minced

1 tsp ginger powder

1 tsp cumin

1 tsp turmeric

½ tsp red pepper flakes *** I just used a dash of red cayenne pepper to make it more kid friendly

2 tsp salt

1 Tbsp soy sauce

1 can coconut milk

Juice of one lemon (2-3 Tbsp)

1 lb boneless pork, cubed into 1” pieces ***I used about 1.3 lbs

10-12 large cherry tomatoes ***I used a bunch of grape tomatoes instead

1 lb tiny red potatoes, halved

Preheat oven to 350. Puree onion, garlic and ginger in a blender or food processor. Pour mixture into a large bowl and stir in cumin, turmeric, red pepper, salt, soy sauce, coconut milk and lemon juice. Add pork, tomatoes and potatoes and toss to coat well. Transfer to a baking dish and bake until meat is tender and thoroughly cooked and potatoes are soft (about 60-90 minutes). Serve with steamed white rice.

Chicken-Fried Steak and gravy...

1 c AP flour
2 packs Ranch Dressing mix
3 c buttermilk
1 egg ( beaten)
1lbs of cubed steaks
oil for frying
1 c chicken broth
1 packet of Country Style gravy mix..

In large ziploc bag mix flour, 1 packet of dressing mix, salt and pepper.
In a large bowl, mix 2 c of buttermilk, the other pack of dressing mix and the egg.
Soak the steaks in the buttermilk mixture ( i did this for about 20ish minutes). Remove one steak, letting excess milk drip off. Add to flour bag and toss to coat. Shake off excess flour and repeat again. In the milk and then back into the flour bag.
In large skillet add about 1/2 oil. Fry steaks 2 at a time for 6ish minutes on each side until golden brown. Put on paper towel to drain. a saucepan, mix remaining 1 c of buttermilk, chicken broth, and packet of gravy mix. Bring to a simmer over med heat and stir well. Spoon over steaks and it's great over mashed taters too!!

Chile Relleno Casserole...

4 eggs
1 1/2 cups whole milk
2 tablespoons all purpose flour
1/2 teaspoon pepper (per your taste)
1/4 teaspoon salt (per your taste)
3 7-ounce cans whole green chilies, split open
4 cups shredded cheddar cheese
4 cups shredded Monterey Jack cheese ( just get a bag of chedder/jack mixed shredded cheese and add to my own taste)

This serves all of us, so I figure this is enough for 6-8 servings. Freezes well too!

Assorted garnishes such as chopped tomatoes and cilantro, sliced green onions and avocados, or salsa of your choice
Spray a 9x13-inch glass baking dish with non-stick cooking spray. Beat first 5 ingredients in a medium bowl to blend. Arrange chiles from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese and let stand 30 minutes. (Can be prepared 1 day ahead. Cover dish and refrigerate.)

Preheat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes. Cut into squares and serve with assorted garnishes sprinkled on top.

I usually roast 5 or 6 chiles instead of using canned. Peel, stem and seed them, then split open and proceed. Talk about stinging hands, lol

Monday, March 17, 2008

Syrian Bread

5lbs All purpose flour
3 envelopes yeast..( i use highly active)
1c sugar
2T salt
6-8 C warm water ( start with 6 and add slowly 1/4 c at a time if dough seems too dry)
1/3c vegetable oil

Mix flour, sugar, and salt together in LARGE bowl! lol Disolve yeast in about 1/2 c of the warm water, then add to rest of the water. Then slowly add to flour mixture. Mix well but don't play with it too much. Cover and put in warm place for 3 hours. Grease pans liberally with oil ( i use 12inch disposable pizza pans, WM sells then 3 for $1.88) If you have Bakers Joy, spray hands with that if not, put soe flour a bowl and dust your hands with it. Grab a fistfull of dough and drop onto pan. you should have roughly 10 fistfulls of dough. They should be around 6ish inches across, some more some less. They wont be perfect. Put those to rise for an hour.

Preheat over to 400 with one rack on bottom and one in middle. Put 1 or 2 pans on bottom rack ( depends on size of oven) for 10 minutes, when ten minutes is up, move those to middle rack and put new ones on bottom 10 more minutes take first ones out and rub down with stick of butter while still hot. Repeat process till all loaves are done. It freezes well!!!

I also flour a surface well and roll out one handfull, sprinkle a cinnamon/sugar mixture over the entire thing, then roll it us and slice it like cinnamon rolls, then place in pan and sprinkle again with mixture, make cream cheese icing for top...YUMMY!!

Pumpkin Muffins

1 Yellow Cake Mix
1.5tsp Pumpkin Pie Spice
1 (15oz) can of Pumpkin Puree
1 egg
1/3 cup of oil

Mix all ingredients together, then put into greased muffin cups & bake! 350* for 20-25m for full size muffins, and 15 for the mini muffins (which I made)

Sweet Susages Braised in Onions w/Horseradish Smashed Potatoes

Sweet Susages Braised in Onions w/Horseradish Smashed Potatoes

2lbs small red potatoes, cut into quarters
Coarse salt
1 tbsp extra-virgin olive oil
8 links (about 2lbs) sweet Italian sausages
2 medium yellow onions, thinly sliced
2 to 3 tbsps chopped fresh thyme leaves
3 garlic cloves, chopped
chicken broth
2 tbsps honey
2tbsps unsalted butter
1/4 to 1/3 cup sour cream
1 rounded tablespoon horseradish (I used a little extra)
1/4 to 1/2 cup milk
1/4 cup fresh flat-leaf parsley, chopped

For the smashed potatoes, place the potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes.

While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the EVOO. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve.

To the skillet, add the onions, thyme, and garlic, and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown, about 5 minutes. Add the balsamic vinegar, chicken stock, and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half, 8-10 minutes.

While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stovetop to dry them out. Add the butter, sour cream, horseradish, and mlk to the potatoes and smash to the desired consistencey. Season the potatoes with salt and pepper to taste. Divide the horseradish smashed potatoes among 4 serving dishes. Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages and some of the braising liquid.

Italian Sub Stoup & Garlic Toast Floaters


2 tbsp. extra virgin olive oil
3/4lb hot or sweet italian sausage (we used hot)
1/3lb piece pepperoni, diced
1 ham steak, 1/4lbk-3/4lb diced
1 green bell pepper, sliced
1 medium yellow onion, quartered and sliced
1 28oz can diced tomatoes
salt & freshly ground black pepper
6 cups chicken stock/broth
1 cup gemelli pasta, or other shaped pasta (we used gemelli)


1/4 cup extra virgin olive oil
3 large garlic cloves
5 cups crusty bread, cubed
1 tsp crushed red pepper flakes
1/2 tsp. dried oregano
1/2 cup grated Parmigiano-Reggiano
4 cups arugula, trimmed & coarsely chopped

Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Bronw and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for 2 minutes, then add the bell peppers and onions and cook for 2 or 3 minutes more. Add the tomatoes and season with salt & pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.

While the pasta cooks, heat the 1/3cup of olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the bread cubes, toss, and toast the cubes for 5 or 6 minutes. Season the toasty cubes with the red pepper flakes, oregano, and grated cheese.

Stir the arugula into the stoup just before you serve it up. Float several bread cubes in each bowl (I let the kids add their own and they thought it was fantastic LOL!)

Needhams (Maine Potato Candy)

  • 2/3 cup mashed potatoes (with no butter or salt)
  • 2 pounds confectioners sugar
  • 1 large package coconut

mix all and spread onto jelly roll pan. chill. cut into cubes about 2" square

melt 1 large package semi sweet or dark chocolate chips with 1/3 bar baker's wax (paraffin).

dip cubes into chocolate and set out on wax paper. chill.

Peanut butter balls (My favorite and better than Reeces cups)

3 Cups Rice Krispies cereal (or generic)
2 Cups powdered sugar
1 18 oz jar of Peanut Butter (I like Jif the best)
1 stick of melted margarine
3 Cups semi sweet chips
1 to 2 inch square of paraffin wax

Combine all ingredients except chocolate chips. Mix well with hands and shape into 1/2 to 1 inch balls and chill 1 hour. While the balls are chilling Melt semi sweet chips and paraffin in a double boiler. Using fork and spoon dip balls in chocolate mixture place on wax paper and chill.
Makes approx. 72 balls

Chocolately peanut butter Krispy's

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups Rice Krispies cereal (I use generic brand cheap brand- you don't taste a difference)
2 cups semi-sweet chocolate chips

Cook the sugar and corn syrup in a medium saucepan over medium heat until bubbly. Remove from the heat and add the peanut butter and cereal and mix well. Spread the mixture in a 9 x 13-inch pan. In a double boiler, melt the chocolate chips and pour over the cereal mixture. Chill until firm and cut into squares. Makes 2 dozen squares.

Classic peanut butter cookies

1 cup Unsalted butter
1 cup Crunchy peanut butter- (I use crunchy Jif)
1 cup Granulated sugar
1 cup Light brown sugar, firmly -packed
2 Eggs
2 1/2 cups All-purpose flour
1 teaspoon Baking powder
1 1/2 teaspoon Baking soda
1/2 teaspoon Salt

Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1" balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 deg F oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Super easy and yummy to your tummy!

Honey Nut Chicken Strips

2lbs chicken tenders
salt & freshley ground black pepper
1 cup all-purpose flour
3 eggs
A splash of milk
2 cups Honey Nut Corn Flakes (I could find cornflakes, but used Honey Nut Total)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup vegetable oil

Preheat oven to 400*

Seasont he chicken tenders with salt & pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in a food processor. Transfer the breading to a shallow dish.

Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on the nonstick cookie sheet. When all the tenders have been coated, bake them for 15 minutes, or until evenly browned and cooked through. Cool enough to handle and serve, or pack up for a picnic! This chicken may be served hot or cold.

Hawaiian Pork Chops

4 pork chops

1 tbsp cooking oil

1 8oz can crushed pineapple (with juice)

1/2 c. chopped green sweet pepper

1/3 c. packed brown sugar

2 tbsp. quick-cooking tapioca

2 tbsp. ketchup

1 tbsp. soy sauce

1/2 tsp. dry mustard

2 c. hot cooked rice

Trim fat from chops. In a large skillet brown chops on both sides in hot oil. Drain off fat. Transfer to a slow cooker/crock pot. If necessary, cut chops to fit in.

In a bowl combine undrained pineapple, sweet pepper, brown sugar, tapioca, ketchup, soy sauce, and dry mustard; pour over chops.

Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2-4 hours. Skim and discard fat from sauce. Serve over hot cooked rice.

Grecian Pork Chops

6 Extra thick cut boneless pork chops
1 1/2 Cups lime juice
3/4 Cup Olive Oil
1/4 tsp of minced garlic
6 Tablespoons of oregano leaves
1/4 Cup of chopped, fresh cilantro

Mix all ingredients in a large Ziploc bag. Let marinate for 2-4 hours. Grill. Perfect served with parmesan couscous and a baby spinach salad.

French Toast Muffins

2 Cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract Topping
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons butter

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until, moistened. Fill greased muffin cups two thirds full. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Spinkle over batter. Bake at 400 degrees for 16-20 minutes or until muffins test is done. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.For those who asked! Now, I made mini ones, and adjusted the cooking time to about 14minutes :o) And I omitted the nuts from the topping.

Lumpia with Dipping Sauces

INGREDIENTS: 20-25 Lumpias
Lumpia with Dipping Sauces
1/2 lb. lean ground pork
1/2 lb. shrimp, raw, finely diced
2 each fresh garlic cloves, minced
2 cup carrot, fine julienne cut
2 cup celery, fine julienne
1 cup waterchesnuts finely diced
1 cup scallions, minced
3 tsp. soy sauce
to taste fresh ground black pepper
20-25 each lumpia wrappers (see notes)
1 each egg beaten
as needed vegetable oil for frying
garlic sauce
sweet and sour sauce

1. Prepare dipping sauces per recipe, reserve. In a large pan or skillet brown pork with onions and garlic, cook until done. Add shrimp and cook until opaque.
2. Add scallions, waterchestnuts, carrot and celery, sauté until tender. Season with Soy Sauce and fresh ground black pepper. Remove from heat and cool thoroughly.
3. Place 2-3 teaspoons of cooled mixture in the center of a lumpia wrapper. Brush edges with beaten egg. Fold nearest edge of wrapper over and roll halfway. Fold in sides; continue to roll and seal to form lumpia. Repeat until are lumpia are rolled.
4. Heat oil in a deep-sided pan to 375 degrees F. Fry lumpia until golden brown and crisp, approximately 3-4 minutes. Place on paper towels to drain. Serve hot with Garlic Sauce and Sweet and Sour Sauce.

Chef Larry's Notes
Lumpia wrappers are available in Filipino and Asian Markets. If not available eggroll wrappers may be substituted, however they do not cook up as crisp as lumpia wrappers. Lumpia filling can also be made with chicken, beef or vegetables. Lumpia can be made ahead and stored in the freezer.

For more Recipes, go to


PANCIT (Filipino)
Printed from COOKS.COM

Boil 4-6 pork chops or pieces of chicken and cook until tender. Cool. Slice meat into 1/4 inch strips.

Cut following for stir frying: 4 lg. sticks celery 1 lg. onion 3 garlic cloves 1 (16 oz.) frozen Brussel sprouts (may use cabbage) I would use cabbage

Stir fry all ingredients except meat. Use 2 tablespoons olive oil in wok or heavy pan. Fry until ingredients become tender (5 minutes). Add soy sauce as desired. Add meat. Serve over noodles.

we always have the meat and veggies mixed into the noodles


Cook in broth from meat. Add 2 tablespoons soy sauce. Serve over noodles or mix together.

Fettucinne with sausage and mushrooms

12oz bulk sweet italian sausage

2 cups sliced fresh crimini and or button mushrooms

1 28oz can crushed tomatos

1 8oz can tomato sauce

1 6oz tomato paste

2/3c water

1md onion chopeed

1tbs sugar

1tsp dried rosemary, crushed or 1tbs snipped fresh rosemary

1/4tsp pepper

2 garlic cloved minced

9-12 oz dried fettucinne, spaghetti or mafalda

Freshly shredded or grated parmesan cheese

1 In a large skillet brown sausage. Drain off fat. In slow cooker combine mushrooms, tomatos, tom sauce, tom paste, water, onion, sugar, dried rosemary (if using), pepper and garlic. Stir in sausage.

2 Cover; cook on low heat for 6-8 hours or high heat for 3-4 hours.

3 Just before serving stir in fresh rosemary(if using). Cook pasta according to package directions, drain. Serve sausage mixture over pasta. If desired sprinkle with parmesan cheese.




· 6 skinless, boneless chicken breast halves

· 6 slices Swiss cheese (I prefer thinly sliced)

· 6 slices ham (I prefer a low sodium if avail.)

· 3 tablespoons all-purpose flour

· 1 teaspoon paprika

· 6 tablespoons butter

· 1/2 cup dry white wine (or chicken stock if you prefer not to cook with wine)

· 1 teaspoon chicken bouillon granules

· 1 tablespoon cornstarch

· 1 cup heavy whipping cream


1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within ½ inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks (or wrap with kitchen twine).

2. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

3. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

4. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Easy Cobbler

1 plain Yellow Cake Mix

2 Cans Pie Filling of your Choice

1 1/2 Sticks of Butter

I used an 11 x 7 pan but you can also use a 9x9 pan. Pour pie filling into the pan (can use fruit in heavy syrup as long as you use no more than 1 cup of the syrup). Cover with dry cake mix, top with pats of butter. Bake 40-45 minutes at 350. That is it.

Corn Chips

I made my own corn chips yesterday and they turned out great so I thought I'd share!

All you need is corn tortillas like you'd use for tacos (make sure the pkg says corn not flour!), whatever seasonings you like ( I used salt and pepper on some and seasoned salt on others, and oil to fry then in.

Cut the tortillas in chip size triangles and fry them in the oil till golden brown, flipping at least once. It only takes 2-3 minutes if that. Put them on a plate lined with paper towel and sprinkle them with whatever seasoning you want.

Let them cool and enjoy!!

If you want them healthier you can bake them in a 350* oven for about 5 minutes instead of frying in oil.

Friday, March 14, 2008

Tex-Mex Cornbread Casserole

Tex-Mex Cornbread Casserole

1 lb of Ground Beef

1 15 oz. Can Diced Tomatoes

1 small onion

1 Package Taco Seasoning

1 Can Kernel Corn – any size (Drained)

1 Can Sliced Black Olives (Drained) (Optional for those that don't like them)

2 Cups Shredded Cheese

1 Jiffy Corn Muffin Mix

Pre-heat oven according to Jiffy Muffin instructions. Grease a casserole dish and set aside. Brown ground beef and diced onion. Once onion is clear and beef cooked, stir in diced tomatoes (with juice) and taco seasoning. Stir in corn and black olives (I use two cans because I love them). Simmer for about 5-10 minutes until some of the liquid evaporates. Dump mixture in bottom of casserole. Sprinkle 1 cup of cheese on top. Next mix cornbread muffin mix according to package directions and add second cup of cheese to the mix. Pour on top of meat mixture and spread evenly. Bake about 20-25 minutes until the cornbread is done.

Cajun Chicken Sandwiches

I got this from All Recies a few weeks ago and we tried it on Wednesday of last week. It calls for grilling the chicken, i did it on my old george formeman grill, but i bet you could bake it, or pan fry it and have it turn out good too! YUM..I just ate it regular with some homemade skillet potatos, and mixed veggies..DH at his on a hamburger bun and said it was yummy!! We had a chicken breast left over and he took it to work with some flour tortillias and shredded cheese and said it rocked that way too!! I like it especially becasue there is no dairy or egg, so my kids can have it! M &m devoured it, i just went a little lighter on the cayenne than the recipe calls for, and rubbed less on theirs.

  • 6 (4 ounce) skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 6 kaiser rolls, split and toasted
  • 12 slices tomato
  • 6 lettuce leaves
  1. Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate for at least 2 hours or overnight.
  2. Coat grill rack with nonstick cooking spray before starting the grill. Grill, covered, over medium heat for 3-5 minutes on each side or until chicken juices run clear. Serve on rolls with tomato and lettuce.

Chop Chop Pork Chop

Chop Chop Pork Chop

4 12 oz. each pork chops 2 Tbl. plus 1/2 tsp. salt
2 Tbl. brown sugar 3/4 cup pineapple juice
4 cups cold water 1-2 Tbl. olive oil
1/2 fresh pineapple 4 small green onions
3 Tbl. lime juice 2 Tbl. cilantro
2 Tbl. maple syrup 1 or 2 serrano or jalapeno peppers

Make a brine to marinate the pork chops by stirring together brown sugar, 2 Tbl. salt and 1 cup water in a small saucepan. Bring to a boil and cook until salt and sugar are dissolved. Remove from heat, add pineapple juice and 3 cups water.

Place pork chops in a resealable bag, then pour brine mixture over them. Seal bag and turn it to coat the chops with the brine. Refrigerate for 3 hours.

Remove pork chops from brine. Pat chops down with a paper towel, then brush with olive oil. Grill over direct heat 12-16 minutes until reaching a temperature of 155 degrees.

To make a pineapple salsa, cut the pineapple into 4 long pieces. Grill until slightly golden and chop finely. Toss in a bowl with serrano or jalapeno peppers, green onions, lime juice, cilantro, maple syrup and 1/2 tsp. salt.

Serve salsa over grilled pork chops. Serves 4.

Smoked Salmon Fettuccine Alfredo Recipe

Smoked Salmon Fettuccine Alfredo Recipe

Serves : 6
Prep. Time : 0:35

12 oz. Fettuccine, uncooked
1 tbsp. butter or margarine
1 large clove garlic, pressed
1 tbsp. all-purpose flour
1 cup skim milk
1 cup grated Parmesan cheese
1/3 cup non-fat sour cream
1 tbsp. chopped fresh dill
8 oz. smoked salmon, cut into small pieces
2 tbsp. capers

Melt butter or margarine in a saucepan over low heat. Add garlic; cook 1 minute. Add flour, stirring constantly. Gradually stir in milk; cook, stirring constantly, until thickened. Add Parmesan cheese and sour cream; cook and stir until cheese melts. Stir in dill. Set aside and keep warm.

Cook fettuccine according to package directions; drain. Place in a large bowl; add salmon, capers and sauce. Toss well. Serve immediately.

Better then Pumpkin Pie Bars

Better then Pumpkin Pie Bars
16oz pumpkin
1c sugar
1-1/2c milk
3 eggs
1/2t salt
4t pumpkin pie spice
1t lemon extract
1 box yellow cake mix
1 stick butter, melted

Mix all ingredients, except bake mix and butter. Pour into greased 9x13. Sprinkle dry cake mix over. Drizzle melted butter over cake mix. Rake fork through to spread butter around SLIGHTLY -- do not mix. Bake at 350º 1 hour.

ETA: the recipe calls them bars but they are more like an apple crisp type dessert. We had them warm in a bowl with vanilla ice cream. You can't cut them and pick them up like regular bar recipes.

Crockpot Pork Roast

Crockpot Pork Roast

1 (4 lb) boneless pork roast
3-4 cloves garlic, chopped
1 tablespoon A-1 Steak Sauce- I used about 3 tablespoons of the A-1 Bold because we like things with kick
1 teaspoon fresh ground pepper
1 small onion, sauted- I forgot to do this and just threw it in raw but it worked out okay.
2 cans cream of mushroom soup

combine all ingredients in crock-pot and add roast, turn to coat.
Cook on low 8 hours or high 4 hours. I added about3/4ths cup of water to mine because I was sure it was going to dry out the first time i made it, but it didn't. It just gave me more then enough gravy.

Five Spice Beef and Pepper Stir-Fry

Five Spice Beef and Pepper Stir-Fry

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings


Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions
2 cups beef broth or stock, paper container or canned
2 tablespoons wok or clear oil, 1 turn of the pan
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari)
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market
Cracked black pepper
3 scallions, thinly sliced on an angle, for garnish
1/2 cup smoked whole almonds, available on snack aisle, for garnish

Boil water for rice and prepare to package directions.

Place beef broth in a small pot over low heat to warm the liquid.

Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates -- 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

Creole Sausage Casserole

Creole Sausage Casserole

3 Tbsp. Butter

1 package Smoked Sausage (can use chicken or seafood if you like)

2 Stalks Green Onion

2 Tbsp. Chopped Garlic

3 oz. Cream Cheese

1 Tsp. Paprika

1 Cup Graded Cheese (I Live Velveeta or Cheddar)

1 Can Cream of Mushroom Soup (can use CO Chicken or CO Chicken/Mushroom)

1/2 Can of Milk

2 Tbsp. Worchestershire Sauce

1 tsp to 1 Tbsp. Creole Seasoning (If you don't have this - seasoned salt can work)

1/4 Tsp. Cayenne Pepper

1 Cup Rice Uncooked (I use white but can use brown or wild rice)

Prepare Rice as directed. Add cubed sausage, chopped onion and garlic to melted butter in a pot. Brown over medium heat until onion is wilted. Stir in Cream Cheese until melted. Then add each of the other items one by one in order from the list above and mix after each added ingrediant. Pour mixture into a greased 2 quart casserole dish. COver and cook at 350 degrees for 45 minutes. Let stand 5 minutes before serving.



4 Chicken Breast Cooked Cubed and Cooled

1 Package Flour Tortillas (8-12 count)

2 Cups Grated Cheese (Pepper Jack if you like Spicy or Monteray Jack for Normal)

1/2 small onion chopped

1 can Rotel Tomatoes

1 can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

Chicken Broth

1 small Can Green Chilies

Chili Powder and Salt and Pepper to Taste

Preheat oven to 325 degrees. Tear 1/2 Tortillas into Strips, dip into Chicken Broth and Line Bottom of Casserole Dish. Layer chicken, Rotel, Onions, Chilies and 1/2 the cheese and seasonings. Top with remaining tortillas that have been dipped into the chicken broth. In Small Bowl, mix soups and 1 cup chicken broth. Pour on top of tortillas. Top with remaining cheese. Back for 1 hour.

Floured Steak

Floured Steak

Cube Steak

Salt & Pepper


Oil for frying

Beef Bouillon (if desired)

Flour or cornstarch for gravy

Salt & pepper each side of the steak, then dredge each side w/ flour. Use a meat tenderizer (spiky side) to beat in the flour on each side. (Great for stress relief!) When all steaks are done, fry in oil to brown each side. Transfer steaks from the frying pan to a roaster. (It's best to have a rack inside your roaster). Drain the oil from the pan and add water to deglaze it, scaping off any bits stuck to the pan. I usually add beef bouillon to the water just for extra "beefy" flavor in my gravy. Pour the water into the roater (should be almost to the bottom of the rack), cover, and bake for about 45min - 1 hour at 350*. When the meat is done, use the drippings to make gravy.

We always have mashed potatoes with this, but rice or noodles would be good too.

Creole Chicken I

Creole Chicken I


  • 8 chicken thighs
  • 1/4 pound cooked ham, cut into one inch cubes (I skipped this)
  • 1 (16 ounce) can diced tomatoes
  • 1 green bell pepper, chopped
  • 6 green onions, chopped
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon salt
  • 2 dashes hot pepper sauce
  • 2 cups water
  • 1 cup uncooked long grain white rice
  • 1/2 pound Polish sausage, sliced diagonally (I did more than 1/2 lb of this)


  1. In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.
  2. Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. (I just cooked my minute rice according to the package)
  3. Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through.

Pork Chop & Potato Skillet

Pork Chop & Potato Skillet:

6 pork chops (about 1.5lbs)

1 can condensed cream of mushroom soup

1 can (4oz) mushroom pieces, undrained (I use fresh when I have them)

1/4 cup water

2 tbsp dry white wine or apple juice

3/4 tsp chopped fresh or 1/4 tsp dry thyme

1/2 tsp garlic powder

1/2 tsp Worcestershire sauce

6 medium new potatoes (about 1.5lbs) cut into fourths

1 tbsp diced pimiento (I never use these, not a fan)

1 10oz pkg frozen green peas

and salt & pepper to taste (I use lots!)


Spray 10" skillet with cooking spray; heat over medium-high heat. Cook pork until brown, turning once.

(I mix all the next ingredients together in a liquid measure while the pork is browning, or before I start the pork)

Mix soup, mushrooms, water, wine, thyme, garlic powder, and Worcestershire sauce; pour over pork. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.

Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occassionally, until peas are tender and pork is slightly pink when cut near the bone. (although I use boneless)


Slow-Cooker Directions (I've yet to try it this way, so its at your own risk, lol!)

Drain mushrooms. Omit water. Cut potatoes into eighths. Place potatoes into slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and 3 tbps flour; spoon half of the soup mixure over potatoes. Place pork chops on potatoes; cover with remaining soup mixture. Cover and cook on low heat setting 6-7 hrs or until pork is tender. Remove pork, keep warm. Stir in pimiento and green peas into the slow cooker. Cover and cook on low heat setting 15 minutes.

Roasted pork loin with peppers and balsamic onions

Roasted pork loin with peppers and balsamic onions

1 pork tenderloin, about 1.5lbs. You can use herb or lemon marinated, but I use plain.
2 md onions quartered
3 cups mixed chopped peppers.
4 cloves of garlic, crushed
3 tbs ev olive oil
2 tbs balsamic vinegar
salt and pepper

preheat the oven to 450

In a baking dish toss the pork, onions, peppers, garlic, oil and vinegar together. Season with salt and pepper.

Bake about 35 minutes, or until the temp of the pork is 150.

I serve it with brown rice.

Orange Pork

Orange Pork

1 tablespoon vegetable oil

1 pound boneless pork chops

2/3 cup orange juice

1/4 cup soy sauce

1 1/2 tablespoons white sugar

2 teaspoons water

1 teaspoon cornstarch


Heat oil in a large heavy skillet over medium heat.

Cook pork chops until evenly brown on both sides; remove from skillet.

Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan.

In a small bowl, mix together water and cornstarch, and stir into sauce.

Return pork to skillet and cook briefly until thickened and heated through.


For mine - I cut the pork into small stir-fry strips and browned them that way. Instead of using white sugar, I used brown, and I also added ginger & garlic (to taste) to my sauce. I served over white rice w/ steamed broccoli. I also doubled the sauce recipe so that we'd have enough for the rice.

Fish and Shrimp Casserole

Fish and Shrimp Casserole

My sister sent me this recipe recently. It is not the prettiest dish, but it sure is yummy!

Fish and Shrimp casserole
1cup dry white wine
12 medium shrimp (I used a pound because I LOVE shrimp)
2 tablespoons butter
4 green onions finely chopped
1 and 1/2 cup heavy cream
1 teaspoon Cajun spices
1/2 teaspoon dried basil
1/4 teaspoon sweet paprika
1 and 1/4 pounds white fish fillets (My sister uses orange ruffy, and loves it, I used tilapia because that is the only white fish I could find)
2 teaspoons dry mustard
1/2 cup olive oil
2 table spoons butter (this is not a mistake from up top)
2 cups cooked white rice. ( A little more like 2.5 or 3 up to you. I would first time do 2)

In a sauce pan bring wine to a boil; add shrimp and simmer until just tender, remove shrimp peel and devein. (Save yourself the trouble, peel and devein bfore cooking!) RESERVE THE WINE YOU JUST USED into an other bowl for right now. In same sauce pan cook onions in butter for 1minute. Add cream, half the Cajun spices,basil and paprika. Bring to a boil. Add wine and shrimp.Simmer 1-3 minutes. Season fish with remaining Cajun spices and mustard. Heat oil and butter in a large skillet. Add fish and cook 3-5 minutes on each side, Slice the into even pieces. (Like the size of chicken in fried chicken rice) (My fish was so tender it was falling apart, so I just coarsly chopped it into chunks)
Place rice into an ovenproof dish. (I used a 9x9) Arrange fish on top and cover with sauce.
(I made mine ahead of time, refridgerated and increased the cooking time to 20mins)
Bake at 400 F for 10 minutes.

Everyday Meatloaf


1 1/2 lbs. of ground sirloin (you can use other ground meats but I like sirloin)
2/3 cup of bread crumbs or cracker crumbs (I crush up Saltines and then skip the tsp. of salt listed below)
1 cup milk
2 slightly beaten eggs
1/4 c. minced onion (I double the onion and use 1/2 cup)
1/2 tsp. sage
1 tsp. salt
1 dash pepper

Sauce: (I double the sauce because I love it, but below is the regular amount)
3 Tbs. brown sugar
1/4 cup ketchup
1/4 tsp. nutmeg
1 tsp. dry mustard (from the spice aisle, not liquid mustard)

Now take off your rings, because this gets messy for a minute. Mix together all ingredients (except sauce stuff) and form into a loaf. Put it into a meatloaf pan, or just place in the center of a regular 9 x 11 baking dish.

Mix together sauce ingredients and spread over meatloaf.

Bake at 350 degrees for 45 minutes. Let stand for 5 minutes before slicing. Serves 4.

Taco Ring

Taco Ring...

2 packages of regular Pillsbury Crescent rolls
1 lbs of ground meat
1 package of Taco mix I use McCormick
Shredded Mexican cheese

Brown meat and drain really well. Add taco mix, to your liking..I use
the whole thing, add less if you want less spice. Add water a few table
spoons at a time.. You want the mix to dissolve, but now really runny.
If you end up with too much water, just kick up to high and cook some of
liquid out. Add a handful or two of cheese. Stir

For up rolls, and separate, they should be in the shape if a
triangle... you want it to look like this...
So about 2-4 inched from the middle is where you wanna start.. Lay triangle point
side out..Lay the next one, exactly opposite of first one, Like North, then South.
Then do the same East and West.. Continue, WNW, ENE, ESE, WSW, make your way around
the pan, overlapping as you go, As you layer then, use your hands or a floured
glass to flatten.. Continue using both packs of rolls.
Once both packs are used it should look like this... the circle in the middle should be bigger, but it comes out different every time I do it. LOL

Spoon meat mixture into the center all the way around of the rind...But leave center open..
like this...

Add more cheese on top
Then, you are going to basically, one by one, bring the points over the meat mixture, into the
middle, pressing them to each other, or tucking them under the dough..I usually press then all together.

LOL Baking temp is whatever the package is, and bake until golden brown..somewhere
around 20-30 minutes.. Slice and serve..

ETA the possibilities are endless here...i have done ham and cheese, Chicken taco, chicken, cheese, and broccoli! Be creative!! I think my next one will me Diana's meatballs, marinara and mozz cheese... LOL

BBQ Chicken Legs

BBQ Chicken Legs/Wings

I use chicken legs because I do not like chicken wings.

Chicken Legs

1 Jar Original BBQ Sauce

8oz Pinapple Tidbits

Place Chicken legs in baking dish and bake at 350* for 30 mins. Mix BBQ Sauce and Pinapple together, pour over chicken legs. Place back into oven for another 30 mins or until done.

My family loves this and Briahnna will eat atleast 2 legs. I also fix stuffed cresent rolls with this. Here is how to make those also....

Unroll cresent rolls spread cream cheese inside. Sprink with favorite seasoning/spice (I like to use garlic salt) and bake as instructed on package. Very good!!!


This is super easy and leftovers re-heat well in the toaster oven or microwave. You can really use any meat and cheese (I usually use ham, turkey and turkey pepperoni because that's what's on hand!) Hope you like it!

1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
Spaghetti sauce for dipping

Preheat oven to 400 degrees F.

Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes. If desired, serve with Dipping Sauce. (from Rachael Ray's 30 minute meals)

Black Bean and Lime Chili

Black Bean and Lime Chili

1 cup water
2/3 cup couscous (I just get a box and follow the directions, it would also go good over rice)
3 tablespoons olive oil
1 Vidalia onion, chopped
3 cloves garlic, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped

1 tablespoon chili powder (I don't use the chili because dh is a wimp, but I am sure it is great)
1 (14-ounce) can stewed tomatoes
1 (15-ounce) can black beans
1 (10-ounce) can white meat chicken, or 2 cups shredded chicken, store-bought, skin discarded
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup fresh cilantro leaves (I usually use closer to a cup, but I LOVE cilantro)

Bring 1 cup water to a boil in a small saucepan and then pour in the couscous in one steady stream. Stir to prevent lumps. Turn off the heat, cover, and set aside for 15 minutes. Once liquid is absorbed, fluff with a fork.

In a heavy-bottomed pot, heat oil over medium heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add bell peppers and chili powder and cook for another minute. Stir in tomatoes and black beans and their liquid; bring all to a simmer and simmer for 5 minutes or until thickened. Add chicken and heat through. Stir in lime juice and cilantro and remove from heat. Serve over fluffed couscous.

Grilled Tuna Steak

Grilled Tuna Steak

6-8 servings
11 minutes 5 mins prep
3 lbs tuna steaks
1 tablespoon brown sugar
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 cloves garlic, crushed and minced finely
1/4 inch fresh ginger, grated
black pepper
chili pepper flakes

1. Put all marinade ingredients into a zip-lock bag shake and add tuna.
2. Zip and chill for 2 hours.
3. Place steaks on a hot grill. And marinade in pot and reduce to half.
4. And turn after 3 minutes and cook for three more minutes.Place on serving dish and pour reduced marinade over steaks.

Hot Dog Sauce

Hot Dog Sauce

2 lbs ground beef
2 lbs finely chopped onion ( i usually put them in the food processor until they are mush) i HATE chunks LOL
Saute the above and drain


1 cup ketchup
2 small cans tomato paste
1 cup tomato sauce
2 TBSP Chili powder
1/2 cup sugar
salt & pepper to taste

Serve of dogs and buns, top with shredded cheddar. YUMMY!!!!

Chicken and spinach enchiladas

Chicken and spinach enchiladas

2tbs butter

1/2c chopped onions

3-4 thinly sliced cooked chicken breasts

1 can cream of mushroom soup

1c sour cream

1 package frozen spinach, thawed and well drained

3/4c milk

1tsp onion powder

1tsp garlic powder

2c grated mozzarella

4 slices american cheese

8 tortillas.

preheat oven to 350

brown: butter, chopped onion, chicken breast

mix: cream of mushroom soup, sour cream, spinach, milk, onion powder and garlic powder.

Put half of the spinach mixture in the bottom of a large casserole. Fill tortillas with chicken, mozzarella, and 1/2 slice of american cheese. Place tortillas on top of spinach mixture. Pour remaining mixture on top of tortilla and smoosh it down into the sides. Put remaining mozzarella on top. Bake uncovered for 30-35 minutes.

Pulled Pork

ou will need a Boston pork butt/shoulder roast.

Cook roast in crock pot overnight with the contents of one bottle of beer ( Cook on low.

Turn crock pot off in the morning and let roast cool. Once cool, drain juice and beer from the crock pot (kitchen will smell afterward!). You can shred the pork with a fork at this point. I pull the pork by hand to get rid of as much fat as possible.

Add at least one jar of BBQ sauce to the pot with the shredded pork. Heat up a couple of hours before you are ready to serve. Serve with whatever you are in the mood for.

We put it on a hard roll and that's that!

Ranch Cheddar Chicken


1/2 cup Hidden Valley® The Original Ranch® Dressing

1 tablespoon all-purpose flour

4 (about 1 pound) boneless, skinless chicken breast halves

1/4 cup shredded sharp Cheddar cheese

1/4 cup grated Parmesan cheese


Prep Time: 15 min.

Cook Time: 25 min.

Combine dressing with flour in a shallow bowl.
Coat each chicken breast with dressing mixture.
Place on ungreased baking pan.
Combine Cheddar and Parmesan cheeses; sprinkle on chicken.
Bake at 375°F. for 25 minutes or until chicken is no longer pink in center and juices run clear.

Makes 4 servings. Enjoy

Clam Linguine

8-12 oz pasta { linguine}

2 TBS minced Garlic

2 TBS olive Oil

2 TBS flour

1 TSP Corn starch

1 TSP Garlic salt

1/2 tsp black pepper

1/4 tsp dried basil flakes

1 1/2 cup milk { can not be SOY}

1/2 cup grated parmesan cheese

1/2 cup canned clams { drain the juice, but do not rinse}

1 block of cream cheese

Ok here are the directions:

Take following ingredients and cook

Basil, clams, minced garlic, garlic salt, olive oil, cook all of these together for about 3 minutes on high,

once all is cooked remove ingredients into a bowl off to the side.

next add your milk, and cream cheese. Once cream cheese is melted into milk add you grated parmesan. use a whisk to blend it all together. once its all mixed well, add the stuff you cooked before. mix it all up well. Cook this on high and bring to a boil. Then slowly add either cornstarch, or flour { for thickening, its your preference, I like cornstarch}Do not add the full amount of flour/cornstarch. Just do it slowly to avoid lumps. once you get desired consistency your ready to eat it. So in the mean time have your pasta cooking. If the sauce gets too thick you can always add more milk. I serve it over my pasta usually with garlic bread and salad. Sometimes a Caesar salad.

Italian Herb Chicken with Bacon and Garlic Parmesan Sauce

Italian Herb Chicken with Bacon and Garlic Parmesan Sauce

toss out the measuring cups and spoons this one is easy!

You will need:

Boneless Skinless Chicken breasts w/ fat trimmed away ( as may filets as you wish to cook) I used 4

Italian Seasoning, garlic powder, salt, pepper

Thick Cut Bacon

Ragu brand Garlic and Parmesan Sauce ( you will find this with the spaghetti sauces usually next to Alfredo sauce, its a white sauce) (1 jar will be enough for 6-7 breasts of chicken)

Preheat oven to 350 degrees

Pound chicken breasts as flat as you can get them. Lightly season each breast with garlic powder, salt, and pepper. Then shake on very generous amounts of Italian seasoning, use more or less depending on your taste. (see pictures).

With the rough side of the chicken down, wrap each breast in 1-2 strips of bacon.

Arranged each breast in a Pyrex baking dish. (I use garlic flavored PAM non stick spray when I make this dish).

Bake for 35-45 minutes. Check for doneness. (Its usually done when the bacon is done). At the 35-45 minute mark: coat chicken with garlic and parmesan sauce. Let cook and additional 15 minutes. Remove from oven and enjoy!

Stove top stuffed Chicken Rolls

Stove top stuffed Chicken Rolls

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika

PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 minutes. Stir in eggs. Spread stuffing mixture evenly onto chicken breasts to within 1/2 inch of sides. Roll up from one of the short ends to enclose stuffing mixture.
PLACE, seam sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
BAKE 30 minutes or until chicken is cooked through.

Hot Chicken Salad Casserole

Hot Chicken Salad Casserole
Serves 4

4 cups cooked chicken, cut into pieces (I use breasts, but thighs OK too)
1 pint Hellman’s mayonnaise LIGHT
1/2 cup grated onion, or finely chopped (I use more because we love onion)
1 cup chopped celery
1 cup sliced water chestnuts
4 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheese
1/2 cup blanched almond pieces

1-1/2 cup crushed potato chips (more is OK)

Mix all ingredients together and put into a 9 x 13-inch pan.
Sprinkle chips over top of casserole.

Bake at 400 degrees for 10 to 15 minutes, or until bubbling.

Cuban Chicken

Cuban Chicken

12 chicken pieces, skin removed (use whatever pieces you like – I use boneless breasts)
6 cloves garlic
2 onions, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
4 (5 oz) cans tomato sauce
2 tsp cumin seeds
3 tsp dried oregano
2 cups raisins
1 cup pimiento stuffed green olives
4 tbsp vegetable oil
2 tbsp white wine vinegar

Place chicken in a 9 x 13 pan. Place all other ingredients in a blender or food processor and puree until smooth. Pour sauce over chicken. Cover with foil and bake at 325° for 1 hr and 15 minutes. Serve with rice.

Spaghetti Parmesan

Spaghetti Parmesan

12 oz spaghetti

1 lb ground beef/turkey

1 jar spaghetti sauce

½ cp parmesan cheese

2 cps Italian cheese mix

Cook spaghetti according to package directions. While that is cooking, brown ground beef. Add spaghetti sauce to ground beef and warm through. Pour spaghetti into a greased 9 x 3 baking dish. Sprinkle ¼ cp parmesan cheese over noodles. Pour meat sauce over noodles. Sprinkle the rest of the parmesan cheese over the top. Mix sauce into noodles. Top with Italian cheese. Cook at 375 for 25 minutes or until cheese is lightly browned.

**Note: This is super easy and soooo good (asked for in my house). Also, you can kick this up a notch by:

1) Add to ground beef while browning: ½ chopped onion and 1 clove garlic, chopped.

2) Add whatever you choose to the sauce, like mushrooms, green pepper, etc.

3) I usually use 3 cups Italian cheese so it’s extra cheesy.



2 1/2 to 3lbs of chicken thighs and/or drumsticks skinned (I used 6 boneless chicken breast)
1 16oz can of whole cranberry sauce
2 tablespoons of dry onion soup mix
2 tablespoons of quick-cooking tapioca
3 cups hot cooked rice

1. Place chicken peices in a 3 1/2 or 4 quart crockpot. In a small bowl mix cranberry sauce, soup mix and tapioca. Pour over chicken

2. Cover, cook on low heat for 5-6 hours or on high for 2 1/2-3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings!

Mustard-Crusted Pork Chops

Mustard-Crusted Pork Chops


cup melted butter


cup chopped fresh parsley (or use 1 teaspoon dried parsley flakes)


teaspoon garlic powder or 1 tablespoon finely minced fresh garlic


tablespoons favorite prepared mustard (I use honey mustard for this)


cups fresh breadcrumbs


center-cut pork chops (about 3/4-inch thick)

seasoning salt

pepper (can use regular table salt in place of seasoning salt)

  1. Set oven heat oven to 350 degrees.
  2. Butter a 13 x 9-inch baking dish.
  3. In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
  4. Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
  5. Arrange in roasting pan.
  6. Press about 1/4-cup of the breadcrumb mixture on top of each chop.
  7. Bake pork chops until cooked through (about 30-35 minutes).
  8. Preheat the broiler.
  9. Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
  10. Serve immediately.