Monday, June 15, 2009

Ham Casserole

2 cups peeled, cubed potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 TBS chopped green pepper
2 tsp. finely chopped onion
7 TBS butter divided
3 TBS flour

1 1/2 cups milk
3/4 tsp salt
1/8 tsp pepper

1 cup shredded cheddar cheese

1/2 cup soft bread crumbs

1. In a saucepan, bring the potatoes, carrot, celery, and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain
2. In a large skillet, saute' the ham, green pepper and onions in 3 TBS. butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart baking dish.
3. In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add milk, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over the ham mixture. Sprinkle with bread crumbs.
4. Bake, uncovered @ 375 for 25-30 minutes, or until heated through.

Can use Italian bread crumbs. I usually use a lot more onions. I also usually add more flour to make paste. I like to fry the onions and ham so that the ham is browned well.

Sunday, June 7, 2009

Salsa Chicken

4 boneless, skinless chicken breasts
4 tsp. taco seasoning
1 cup salsa

1 cup shredded cheddar cheese
2 TBS sour cream

1. Preheat oven to 375 degrees.

2. Place chicken breasts in a lightly greased 9 x 13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts and pour salsa over all.
3. Bake for 40-50 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes or until cheese is melted and bubbly. Top with sour cream if desired and serve.

Wednesday, June 3, 2009

Pizza Sticks


  • 8 slices white bread, crusts removed
  • 1 cup shredded mozzarella cheese
  • 16 leaves basil
  • 2 tablespoons butter, melted (or Olive Oil)
  • 2 cups prepared tomato or pizza sauce, warmed

  • Directions:
  • 1. Lay out the slices of bread and smoosh them down lightly with a rolling pin.
  • 2. Lay some cheese and two leaves of basil down onto each slice and roll them up, pressing them with the seam down so they stay closed.
  • 3. Brush the outside of each sandwich lightly with melted butter and transfer to a baking sheet.
  • 4. Bake until golden brown and the cheese has melted, 10-12 minutes. 5. Serve with warm tomato sauce as a dipper alongside

Shirley Temple

1/2 cup orange juice
1/2 cup sprite
1 TBS grenadine syrup
1 maraschino cherry


1. In a tall glass, combine orange juice and sprite. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.

Chili Dog Casserole

8 hot dog buns
8 hot dogs
1 (15 ounce) can chili
1/4 cup chopped onion
1 tablespoon prepared mustard
2 cups shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease a 9x13 inch glass baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
3. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Beef Taco Skillet

1 pound ground beef 

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup salsa
1/2 cup water 

6 flour tortilla (6-inch) cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

1. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned
2. Stir often to separate meat. Pour off any fat.
3. Stir the soup, salsa, water, and tortillas in the skillet and heat to a boil.
4. Reduce the heat to low.
5. Cook for 5 minutes.
6. Stir the beef mixture.
7. Top with the cheese.

Campbell's Tuna Noodle Casserole

2 cans (10 3/4 oz) Campbells Condensed Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 cans (10 oz each) tuna, drained
4 cups hot cooked medium egg noodles
2 Tbsp. dry bread crumbs
1 Tbsp butter, melted

1. Stir soup, milk, peas, tuna and noodles in 3-qt casserole
2. Bake at 400 F. 30 min. or until tuna mixture is hot and bubbling.
3. Stir tuna mixture.
4. Stir bread crumbs and butter in small bowl. Sprinkle over tuna mixture. Bake 5 min. or until bread crumbs are browned.

Slow Cooker Brown Sugar Ham

2 cups packed brown sugar
1 (8 lb) cured, bone-in picnic ham


1. Spread about 1 1/2 cups brown sugar on the bottom of the slow cooker crock.
2. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit.
3. Use your hands to rub the remaining brown sugar onto the ham.
4. Cover, and cook on low for 8 hours.

Weiner Winks

1 (16 oz.) pkg hot dogs
8 slices processed American cheese
8 slices bread

1. Preheat oven to 350 degrees.
2. Take one slice of bread and butter one side. Turn the bread over and place a slice of cheese on the bread. Place a hot dog diagonally on the cheese. Fold bread corner to corner around the hot dog. Insert a toothpick to hold together. Repeat for the remaining hot dogs.
3. Bake in a preheated oven for 20-30 minutes, or until golden brown.

Chicken Tortilla Soup in the Slow Cooker

1 lb. cooked, shredded chicken
1 (15 oz.) can whole, peeled tomatoes, mashed

1 (10 oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped, green chile peppers
2 cloves garlic, minced

2 cups water
1 (14.5 oz.) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf

1 (10 oz.) pkg frozen corn
1 TBS chopped cilantro
corn tortilla chips, slightly broken

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in a slow cooker.
2. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf.
3. Stir in corn and cilantro.

4. Cover and cook on low setting for 6 - 8 hours or on high setting for 3 - 4 hours.
5. To serve, remove bay leaf and sprinkle tortilla chips over soup.

I also like to serve topped with shredded cheddar cheese and sour cream.

Big Mac Sauce

1/2 cup mayonnaise
2 TBS French dressing
4 tsp sweet pickle relish
1 TBS finely minced white onion
1 tsp white vinegar

1 tsp white sugar
1/8 tsp salt

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Makes about 3/4 cup.

Broccoli and Ramen Noodle Salad

1 (16 oz.) pkg. broccoli coleslaw
2 (3 oz.) pkg. chicken ramen
1 bunch green onions, chopped
1 cup slivered almonds
1 cup sunflower seeds

1/2 cup white sugar
1/4 cup vegetable oil
1/3 cup cider vinegar

1. In a large salad bowl, combine the slaw and green onions.
2. Whisk together the sugar, oil, vinegar, and ramen seasoning packets. Pour over salad and toss evenly to coat. Refrigerate until chilled. The longer the better, (I like about 1 day).
3. Right before serving top with almonds, sunflower seeds, and crushed ramen

Pizza Pasta

8 ounces rotini pasta
1 pound lean ground beef
1 small onion, diced
1 (28 ounce) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
4. Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Best Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Oreo Freakout

1 Large package Oreos
1/2 Gallon softened vanilla ice cream
16 Ounces cool whip1 jar hot fudge sauce.

1. Crush all oreos. Spread all but 1/4 cup in bottom of a 9x13 inch pan.
2. Place ice cream over crumbs then spread hot fudge sauce over the top of the ice cream.
3. Cover with cool whip and sprinkle remaining oreos to decorate. Freeze for one hour.

Applebee's Hot Artichoke and Spinach Dip

1 Box frozen chopped spinach - (10 oz) - thawed
1 can artichoke hearts - (14 oz) -- drained, and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese - (1/2 pkg)

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.Bake in an oven preheated to 350 degrees for 30 minutes or until cheeses are bubbling and melted.

Cinnamon Bread

2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt

1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
2 TBS white sugar
1 tsp ground cinnamon
2 tsp margarine or butter

1. Preheat oven to 350 degrees. Grease one 9x5 inch loaf pan.

2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 tsp cinnamon, salt, buttermilk, oil, eggs, and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3. Combine 2 TBS white sugar, 1 tsp cinnamon, and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean.
5. Remove bread from pan to rack to cool.

Bacon Wrapped Smokies

1 lb. sliced bacon, cut into thirds
3/4 cup brown sugar
1 (14) oz. package little smokies

1. Preheat oven to 325 degrees.

2. Wrap each smokie with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40-60 minutes in the preheated oven, until the sugar is bubbly. To serve, place the smokies in a slow cooker and keep on the low setting.

For easier cleanup I bake these on a disposable cookie sheet.

Chicken Pot Pie

1 lb. chicken, cubed
⅓ cup all-purpose flour
1 cup sliced carrots
½ tsp. salt
1 cup frozen green peas
¼ tsp. black pepper
½ cup sliced celery
¼ tsp. garlic powder
2 chicken bouillon cubes
1 ¾ cups chicken broth
⅓ cup butter
⅔ cup milk
⅓ cup chopped onion
2 (9 inch) unbaked pie crusts

1. Preheat oven to 425°.
2. In a saucepan, combine chicken, carrots, peas, celery, and chicken bouillon cubes. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Baked Pork Chops

6 boneless pork chops
1 tsp garlic powder
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style bread crumbs
4 TBS olive oil

1 (10 oz.) can cream of mushroom soup
1/2 cup milk
1/3 cup chicken broth

1. Preheat oven to 350 degrees.
2. Rinse pork chops, pat dry, and season with garlic powder. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in the flour, dip in the egg, and coat liberall
y with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops on each side until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk, and chicken broth in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Really good served with stuffing.

Baked Apple-Pecan Maple Pancakes

1 cup pancake mix
1/2 cup milk
1 egg
2 TBS butter melted
1 apple - peeled, cored, sliced
1/2 tsp ground cinnamon
1/3 cup pecans chopped
3 TBS real maple syrup

1. Preheat oven to 350 degrees.
2. Mix together pancake mix, milk, and egg until blended. Set aside.

3. Pour melted butter in a 9-inch pie plate. Place apple slices in the bottom of the pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
4. Bake in the preheated oven for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

Great served with syrup or fresh apple butter.

I get all my pancake mix from the Cracker Barrel website:

Black Halloween Punch

1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale

1. To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
2. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Apricot Chicken

6-8 boneless, skinless chicken breast halves
1 cup apricot jam
1 cup Russian salad dressing

1 package dry onion soup mix
2 tsp. curry powder
instant rice


1. Mix ingredients together and pour over chicken breasts.
2. Bake at 350 degrees for 60-75 minutes, or until done.
3. Serve over cooked rice.

Can also use chicken tenders instead of breasts. Sometimes I like to double the sauce just because it is so good over the rice.