Sunday, December 20, 2015

Ranch Chicken Rollup Bake


2   cups shredded deli rotisserie chicken
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1   can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2   tablespoons sliced green onions (2 medium)


1 Heat oven to 400°F. Spray 9-inch round pan with cooking spray.
  In medium bowl, mix chicken, ranch dressing and cheese.
2 On large cutting board, unroll dough sheet; spread chicken
  mixture evenly over dough, leaving about 1/2 inch on 1 long side
  uncovered. Starting with topped long side, roll up dough toward
  uncovered edge; pinch seam to seal tightly.
3 Using sharp knife, cut roll into 8 equal slices; place cut
  side down in pan. Bake 18 to 22 minutes or until dough is deep
  golden brown and baked through. Cool 5 minutes in pan; top with
  green onions.

Ranch Chicken Rollup Bake

Sunday, December 6, 2015

Pecan Pie Cookies

Pecan Pie Cookies 
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped...
⅓ cup packed brown sugar
¼ cup corn syrup
2 eggs
⅛ teaspoon salt

¼ cup semi sweet or milk chocolate chip for decorating.

Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. 

Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). 
Remove from heat and set aside.
Unroll dough and using a 3" cookie cutter, cut out circles. 

Gently fold about ⅛-1/4" up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. 

Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). 

Microwave about 15 seconds or until mostly melted. 
Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. 

Saturday, December 5, 2015

Cowboy Bean And Potato Chili

  • 4 (15 oz.) cans assorted beans (black, kidney, butter, pinto, black-eyed peas, etc.)
  • 1 pound bacon, cut into small cubes
  • 1 white onion
  • 1 jalapeno chili, seeds removed, minced
  • 2 cloves garlic, minced
  • 1/3 cup honey or brown sugar
  • 1/3 cup preferred barbeque sauce
  • 1/3 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon chili powder
  • 2 teaspoons Worcestershire sauce
  • salt and pepper, to taste
  • 6-8 baking potatoes
  • 1/4 cup olive oil
  • 1/4 cup Parmesan cheese
  • sea salt, to taste
  1. In a large stockpot or Dutch oven over medium-high heat, cook bacon until crispy, and fat is rendered.
  2. Add onions to the pot and cook until softened and translucent. 6-8 minutes.
  3. Add minced garlic and jalapeno and cook for 2 minutes, stirring frequently. Optional: transfer vegetables to crock pot or keep on the stove.
  4. Pour beans into Dutch oven and add honey (or brown sugar), barbeque sauce, ketchup, vinegar and Worcestershire sauce, and stir well.
  5. Season with chili powder, salt and pepper, and cook on low heat for 4 hours.
  6. Taste and adjust seasoning, if necessary.
  7. Preheat oven to 400 F.
  8. While beans are cooking, prepare potatoes by cutting off a little slice on the bottom so that the potatoes sit solidly on baking sheet.
  9. Carefully cut horizontal slices along the length of the potato, leaving 1/4-inch at the bottom so potato doesn’t fall apart.
  10. Drizzle olive oil over the tops of the potatoes and sprinkle them with Parmesan and sea salt.
  11. Cover with aluminum foil, place in oven and bake for 30 minutes.
  12. Uncover and bake for another 15-20, or until fork tender.
  13. Enjoy!

Thursday, November 26, 2015

Frozen Yeast Roll baking instructions

Thaw in 100 degree oven free of drafts, or in fridge overnight

Rise for 2-3 hours

Bake @ 375 Degrees for 10 to 14 min

Tuesday, November 24, 2015

Pecan Cheesecake Squares

Pecan Cheesecake Squares


For the shortbread layer
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup firmly packed light brown sugar
  3. 1/2 cup butter, softened
  4. 1/2 cup finely chopped pecans
For the cheesecake layer
  1. 2 (8-ounce) packages cream cheese, softened
  2. 1/2 cup sugar
  3. 1/2 cup milk
  4. 2 teaspoons vanilla extract
For the pecan pie layer
  1. 3/4 cup firmly packed brown sugar
  2. 1/2 cup light corn syrup
  3. 1/3 cup butter, melted and cooled slightly
  4. 3 large eggs, lightly beaten
  5. 1/4 teaspoon salt
  6. 1/2 teaspoon vanilla extract
  7. 1 1/2 cups pecans


  1. Preheat oven to 350.
  2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
  3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
  4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Friday, November 6, 2015

southwest skillet chili mac


olive oil – 2 tbsp
red onion – 1 medium, finely diced
green pepper – 1/2, finely diced
garlic cloves – 3, minced
beef – 1 pound (500 g), ground
chili powder – 1 1/2 tbsp
cumin – 1 tsp
cayenne pepper – 1/4 tsp
salt and pepper – use very generously
diced tomatoes – 1 15 oz (400 g) can, with liquid
tomato paste – 1 6 oz (140 g) can
water – 1 1/2 cups
corn – 1/2 cup, canned, drained
black beans – 1 15 oz (400 g) can, drained and rinsed
macaroni – 1 1/2 cups, uncooked
cheddar cheese – 1 1/2 cups, shredded


Heat the oil over medium low heat in a large cast iron skillet, dutch oven or oven-safe saute pan.
Add the onions and pepper and cook until beginning to soften – about 4 minutes then add the garlic and cook for another minute or two.
Increase the heat to medium high and add the ground beef, breaking it up well with a wooden spoon and cook until browned.
Add the chili powder, cumin, cayenne and salt and pepper and mix well.
Stir in the tomatoes, tomato paste, water, corn, beans and macaroni – mixing well.
Cover and simmer for about 15 minutes, stirring occasionally – until the pasta is just tender.

Stir in half of the cheese, then sprinkle  the rest on top and put in the top third of your oven with the broiler on 400 F (200 C) and allow the cheese to brown, then serve.

Tuesday, November 3, 2015

Amazing Muffin Cups

Recipe published by Johnsonville and Egg-Lands Best brands.

Tuesday, October 20, 2015

Beef Bourguignon


5 cloves garlic, smashed
3 fresh bay leaves
2 carrots, peeled and halved
2 ribs celery, halved
1 large onion, peeled and quartered
One 750-ml bottle red wine, such as Burgundy
4 pounds beef chuck, cut into 1-inch chunks

Extra-virgin olive oil
Kosher salt
1/2 cup all-purpose flour
8 ounces slab bacon, cut into lardons
1 pound cremini or white button mushrooms, quartered
2 carrots, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 large onion, peeled and cut into 1/4-inch dice
1/4 cup tomato paste
3 to 4 cups beef stock
3 fresh bay leaves
1 bundle fresh thyme
1 pound red bliss potatoes, quartered
1/2 bunch fresh chives, finely chopped, for garnish
Crusty bread, for serving


For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)

For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.

Preheat the oven to 350 degrees F.

Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.

After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.

Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.

Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.

Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
Read more at:

Saturday, September 26, 2015

Light and Lemony Fruit Salad


1 (3 1/2 ounce) packages instant lemon pudding
1 (10 ounce) bottles maraschino cherries, halved,drained...
1 (8 ounce) containers Cool Whip, thawed
1 (21 ounce) cans chunk pineapple, do not drain
1 (12 ounce) cans mandarin oranges, drained
2 cups mini marshmallows


In serving bowl, dump can of undrained pineapple.
Pour pudding mix over and mix into juices.
Set aside for 5 minutes to slightly set.
Meanwhile drain oranges and cherries, patting dry if necessary.
Mix into pineapple mixture along with marshmallows.
Gently fold in cool whip.

Monday, September 21, 2015

Cracker Barrel Meatloaf


2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard


Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping.
Spoon half of the topping over the meatloaf after 30 mins of baking.
Return loaf to oven for 10 more mins of baking.
Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 minutes more.

Hamburger Potato Cheese Casserole


5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment) 


1. Use 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.
2.Preheat oven to 350.
3.Brown hamburger and onion.
4.Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
5.Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
6.Make Cheese sauce:.
7.Melt 3 T butter in saucepan over med-high heat.
8.Add 3 T flour, and the salt and pepper. Stir quickly to blend.
9.Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
10.Reduce heat, stir till thickened and bubbly.
11.Remove from heat and add shredded cheddar. Stir until cheese melts.
12.Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
13.Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
14.Even with the leanest ground beef, this can get little pools of grease on top - Spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Saturday, September 5, 2015

Bulk Mashed Potatoes

Freezable, Holdable Mashed Potatoes for 25
with Garlic variation


25 servings
No extra butter, yet great flavor and good texture. Use Yukon Gold potatoes for best flavor. Use Russets if you must; I never try to mash or freeze red potatoes. If potatoes look watery before freezing, don't worry; the liquid will be absorbed as the dish reheats. 
Preheat 3 gallons water (20-40 minutes).
12 pounds Yukon Gold potatoes 
1 tablespoon oil added to cooking water to reduce foaming 
24 ounces neufchatel or cream cheese* 
4 cups buttermilk or plain yogurt 
1/4 teaspoon cayenne, parsley flakes or dried chives, salt and pepper to taste


Peel potatoes and cut into 2-inch chunks. Remove any gray spots; they may be carcinogenic (cancer-causing) fungus. Likewise any green just under the peel; it's mildly toxic. 
Place in 8 to 12 quart pan; add preheated water to cover, bring to a boil over high heat. Then reduce heat to a steady simmer. 

Cover and simmer until the potatoes are very tender, about 20 to 25 minutes. Drain well, you need warm, dry potatoes to avoid lumps. 
If you are not going to mash immediately, you have to keep them hot and dry. Place colander into the cooking pan to keep draining, and place pan lid on top the colander to help keep in the warmth. If it will have to set a few minutes, place a paper towel in between the lid and the potatoes, to absorb steam. 

Return potatoes to the pan. Mash potatoes with a potato masher until light and dry. Add no liquid until the potatoes are as smooth as you like! 
Stir in cream cheese and milk, mash until smooth. 
* garlic-flavor Boursin or Rondele brands soft cheese or other herbal soft cheese,is delicious, or 4 tablespoons crushed roasted garlic, or 1 tablespoon garlic salt adds even more flavor. 
Add parsley flake or chives, salt, pepper to taste.

Cool potatoes to room temperature. Divide potatoes into 2 oiled 9x13" pans or 3-4 9" to10" pie pans oven safe casserole dishes. Cover with foil; freeze. Or, place prepared mashed potatoes in freezer bags in meal sized portions, squeeze out all the air and seal.
May be heated frozen or thawed overnight in the refrigerator. For the oven, reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.
Heat thawed mashed potatoes in the microwave,covered, stirring every 2 minutes.As the potatoes get hot, they will thicken and return to their original texture.

Higher protein variation. You can also use these in place of the cream cheese and buttermilk: substitute 4 cups of cottage cheese beaten smooth with 1 dozen eggs. Slightly grainier texture, but high enough in protein to act as an entree by itself. I often use this for non-vegan vegetarians.

Monday, August 17, 2015

Grilled cheese sandwich with optional zuchinni


  • 1 tablespoon olive oil
  • 1 small zucchini, cut into 1/4-inch coins
  • Salt
  • 1/2 stick (4 tablespoons) butter, softened
  • 1/2 cup finely grated Parmesan
  • 4 slices bread
  • 4 ounces Gruyère, cut into 1/4 inch- or 1/8 inch-thick slices
  • 1/4 cup fresh basil leaves


  1. Add the olive oil to a large skillet set over medium-high heat. Add the zucchini coins in an even layer on the bottom of the pan. Sprinkle the zucchini with salt and let them fry in the oil until deep golden, about 3 to 5 minutes. Flip and fry the other side the same way as the first.
  2. Transfer the zucchini to a plate and set aside.
  3. In a small bowl, combine the soft butter and Parmesan, mixing together with a rubber spatula until well combined.
  4. Slather the Parmesan-butter on one side of each piece of bread. (Leftover butter can be wrapped and refrigerated for up to 1 week.)
  5. On the unbuttered side of two pieces of bread, add a couple pieces of Gruyère followed by half of the zucchini coins. Top with fresh basil and a couple more pieces of Gruyère. Add the two remaining pieces of bread to the tops of the sandwiches, butter side up.
  6. Sear the sandwich in a skillet set over medium-low heat. Cook until the cheese is melted and the bread is deep golden.
  7. Remove from the pan, slice in half, and serve warm

Thursday, July 23, 2015

Zucchini boats

Slice 2-4 Zucchinis in half lengthwise.  Scoop out insides.
Drizzle with oil, salt, pepper.
Place on baking sheet.  Line sheet with foil

Chop zucchini scooped out.

Fry 4-5 slices of chopped bacon.
Add 1/2 Onion, chopped
4 chopped garlic cloves.

Saute till browned.  Use Olive oil as needed

Mix in a bowl
1 egg
1/2 cup parmesan cheese, grated
1/2 cup bread crumbs
Chop zucchini saved from above and add.

fill each zucchini with above.

Bake at 425 for 12 to 15 min, or brown.  

Top with Mozzarella cheese, and broil.  Top with chopped scallions.

(modified from a recipe, modified from another recipe, and untried.)

Corn Bacon and Potato Chowder


1 medium uncooked Yukon gold potato(es)
1 spray(s) cooking spray
4 piece(s) yellow corn on the cob, kernels removed with a knife (or w can of whole kernel corn)
1 small sweet red pepper(s), diced (Sub broccoli)
1/2 cup(s) uncooked celery, chopped
1/4 cup(s) uncooked onion(s), chopped
 4 oz uncooked Canadian-style bacon, diced
 2 cup(s) fat free skim milk
 1/2 tsp table salt
 1/4 tsp black pepper
 1/8 tsp hot pepper sauce, or to taste
 2 medium uncooked scallion(s), thickly sliced

Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. 
Add corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. 
Season with salt, pepper and hot pepper sauce; stir to combine. 
Cover and simmer 10 minutes (do not allow to boil); serve garnished with scallions. 

1 1/2 cups per serving.

Honey Barbecue Chicken

6 - 8 chicken drumsticks
2 3/4 all purpose flour
1 tsp lawry's seasoning salt
1 tsp black pepper
1 c milk
2 Tbsp white vinegar

1 c bbq sauce - mild or sweet
1/4 c water
3 Tbsp honey
1 1/2 Tbsp ketchup
1 tsp liquid smoke flavoring

Directions Step-By-Step
1 Mix flour, seasoning salt, and pepper in a bowl.
2 Combine the milk and vinegar, set aside for 10 min
3 Pat the chicken dry, dry chicken makes crispy chicken
4 Preheat oven to 375 F, place a wire cooling rack in the oven with a pan under it. Let it come up to heat with the oven. Also it does’t hurt to spray with non-stick spray just to insure a beautiful crust.
5 Once the milk has “soured” pour into a shallow dish, easy for dipping the chicken in.
6 Dip the chicken in the milk mixture, then in the flour mix. Set aside on a plate until all have been dipped and covered.
7 Add the chicken carefully to the preheated wire rack. Cook for 25 – 30 min. Rotating the pan half way through.
8 Make barbecue sauce, and with a basting brush coat the chicken after its cooked for 30 min. Coat ever 10 min and continue to cook for another 30 min.
9 Enjoy, serve the extra sauce on the side.

Bacon Wrapped Bratwurst


 4 bratwurst
 3 (12 ounce) cans light beer
 5 tablespoons brown sugar
 1 teaspoon cayenne pepper
 6 slices bacon, cut in half

Poke bratwurst several times with a small fork, and place into a saucepan with the beer. 
Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. 
Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). 
Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. 
Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. 
Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.

Caribbean Chicken


  • 1 whole small organic chicken cut into pieces, or 3 lbs chicken breast cut into large chunks
  • 4-6 organic chicken thighs
  • 4-6 organic drumsticks
  • 2 large tomatoes, sliced into big chunks
  • 2 large onions, cut into large chunks
  • 4-6 garlic cloves, chopped
  • 1/2 cup Worcestershire sauce
  • 1/3 cup balsamic vinegar
  • 1/2 cup fresh parsley, chopped
  • 1 tsp celtic salt
  • 1 tsp black pepper
  • 2 tsp dried thyme
  • 3 Tbsp olive oil
  • 2 tbsp unrefined sugar
  • 1/2 cup organic ketchup


Place first 12 ingredients into large bowl and mix well. Let chicken stand in seasonings for at least 30 minutes, like in the pictures, cover and place in the fridge. I have done between 30 minutes to1 hour most times. 
In a heavy pot heat oil over high flame.
Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and the color is getting brown take pieces of chicken and drop them into the pot. Make sure you don't burn the sugar though. Do a few pieces at a time and brown well on both sides.
When all pieces are browned return all the chicken pieces to the pot, add ketchup and the marinade. Add 1-2 cups of water and stir until blended. Bring chicken to a rapid boil, then lower the flame, cover pot partially, and let cook for 1 hour. 
Stir once or twice. Serve over brown rice.
Serves 8

Maple Syrup Chicken

1-2 tablespoons olive oil

6 bone in/skin on chicken breasts
Salt and pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)
4 garlic cloves, thinly sliced
2 tablespoons cider vinegar
2 tablespoons stone ground mustard
Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
In a large skillet, heat oil over medium-high heat. 
Season chicken with salt and pepper. 
Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. 
Bring to a boil, stirring frequently for a couple minutes. 
Add vinegar and mustard and cook for another minute.
Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through.  
Serves six.

Oven Chicken Casserole


4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste
Cook & crumble bacon. 
While bacon is cooking, cut chicken into bite-sized chunks. 
Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. 
Add garlic powder & salt & pepper to taste.
While chicken is cooking, prepare pasta according to directions. 
Spray a 9 xc 13 inch baking pan with non-stick cooking spray. 
Preheat oven to 400 degrees.
Drain pasta, return to pot. 
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. 
Top with crumbled bacon. Top with remaining Monterrey Jack cheese. 
Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Saturday, June 27, 2015

Crockpot Roast Beef Stroganoff

Easy Crock-Pot Beef Stroganoff


2 1/2 lbs boneless beef chuck steaks
1/4 cup flour
2 (10 3/4 ounce) cans cream of mushroom soup
1 (2 ounce) envelopes Lipton beefy onion soup mix
1/2 teaspoon dried thyme leaves, crushed
29 ounces diced tomatoes, undrained
1 (8 ounce) containers sour cream
1 tablespoon creole seasoning
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon garlic powder
salt and pepper


In a Crock-pot pour cream of mushroom soup, Lipton Beefy Onion mix, diced tomatoes, crush red pepper, garlic powder and creole seasoning and thyme leaves and mix together.
Place beef in the crock-pot add seasoning on top of beef.
Cook covered on high 4 - 6 hours or low 8 - 10 hours until meat is tender.
After meat is tender stir sour cream and break up meat with spoon or fork.
Serve with rice or egg noodles.

Wednesday, June 10, 2015

Crockpot Ham, Green beans, Potato


2# of fresh green beans
2# of ham
4 baking potatoes
1 small onion


Dice ham, onion and peeled potatoes.

Place all in crockpot.

Season with pepper

3 cups of water

cook low for 6 hours.

Wednesday, May 20, 2015

Cucumber Jar Salad


4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes


Mix cucumbers, onions, peppers and salt; set a side.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil.
Remove from heat and add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)
Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months
Makes 2 quart jars

Monday, April 20, 2015

Slow Cooker Bean and Barley Soup

  • 1 cup dried kidney beans, rinsed
  • 1/2 cup pearl barley
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 4 cups vegetable broth
  • 2 ribs celery, chopped
  • 1 zucchini, chopped
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • kosher salt to taste
  • 1 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cayenne pepper
  • black pepper to taste
  • 14oz can of whole tomatoes, with juice
  • 3 cups baby spinach
  • 1/4 cup Parmesan Cheese
  1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
  2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
  3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
  4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
  5. Remove the bay leaves, and add additional salt and pepper to taste.
  6. Optionally drizzle with balsamic vinegar and olive oil before serving.

Friday, April 17, 2015

Wine Marinated Pot Roast

  • 3 to 3 1/2 pound boneless beef chuck
  • 1 (750mL) bottle red wine
  • salt and pepper
  • 2 Tablespoons olive oil
  • 1 (10.5 ounce) can beef consomme
  • 1/4 cup tomato paste
  • 1 Tablespoons herbes de Provence
  • 1 Tablespoon Dijon mustard
  • 3 cloves chopped garlic
  • 2 bay leaves
  • 1 onion, sliced
  • 4 carrots
  • 4 parsnips
  • 2 cups cremini mushrooms
  • 2 stalks celery
  • 1/4 cup flat leaf parsley
  1. Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
  2. The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
  3. Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
  4. In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
  5. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
  6. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.  Cook in crockpot for 3 1/2 hours.
  7. While the pot roast is cooking, prep your vegetables.
  8. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
  9. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

Sunday, April 5, 2015

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes


3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated Parmesan cheese (or to taste)
chopped fresh parsley


1 Set oven to 375 degrees.
2 Butter a shallow baking dish large enough to hold the potatoes.
3 Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4 In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5 Pour over potatoes in the dish and stir to coat well.
6 Cover the dish tightly with foil.
7 Bake for about 40 minutes.
8 Uncover and turn potatoes.
9 Sprinkle with Parmesan cheese, and return to oven (uncovered).
10 Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11 Sprinkle with chopped fresh parsley and serve.
12 *NOTE* the Parmesan may be sprinkled on just after baking if desired.

Sunday, March 29, 2015

Banana Bread Brownies


1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk


Heat oven to 375F.
Grease and flour 15x10-inch jelly roll pan.
For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract.
Add flour, baking soda, salt, and blend for 1 minute.
Stir in walnuts.
Spread batter evenly into pan.
Bake 20 to 25 minutes or until golden brown.
For frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk.
Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).
Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Monday, February 23, 2015

Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes
1 tablespoon olive oil
1 tablespoon butter
4 ounces chopped pancetta
1 diced onion
1 peeled and diced carrot
1 diced celery stalk
2 minced garlic cloves
3/4 pound ground beef
3/4 pound ground pork
1/4 cup tomato paste
1/2 cup red wine
1 1/2 cups chicken stock
1 cup milk
2 bay leaves
2 tablespoons heavy cream
1 pound cooked pappardelle past
Parmesan Cheese
Olive Oil

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 
Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 
Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 
Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 
Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 
Return meat mixture to pressure cooker insert and discard fat. 
Season with salt and pepper to taste. 
Stir in tomato paste and let cook about 2 minutes. 
Pour in red wine and cook until reduced by half. 
Stir in chicken stock, milk, and bay leaves. 
Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 
Let pressure release naturally (about 15 minutes). 
Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 
Season to taste with salt and pepper. 
Serve with pappardelle pasta. 
Garnish with grated Parmesan and 1tbsp olive oil.

Thursday, February 12, 2015

Taco Casserole


Servings: 7-9

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 tomato, chopped
2 cups corn chips (coarsely crushed or chopped)


1 Brown ground beef and drain.
2 Add taco seasoning and cook according to package directions, adding proper amount of water.
3 Put corn chips on bottom of 8x8" dish.
4 Cook refried beans on stove until hot.
5 Add 1 cup cheese and 1 cup salsa. Stir until combined.
6 Pour beans over corn chips in dish.
7 Add beef to top of beans.
8 Sprinkle remaining cheese over top.
9 Sprinkle green onions and black olives over cheese.
10 Bake in a 375 degree oven until the cheese is sufficiently melted.
11 Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Cheesy Smoked Sausage & Potato Casserole


3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika


Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts.
Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. 
Put cooked & diced potatoes in 2 quart casserole. 
Add cooked meat and give it a gentle toss. 
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake in preheated 350°F oven for 35-45 minutes.

Monday, January 19, 2015

Sweet Garlic Chicken


4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tbsp brown sugar
1 tbsp olive oil
additional herbs and spices, as desired

Suggestion:  Lemon Pepper, Sage, Organo


  • Preheat oven to 450F 
  • Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
  • In small sauté pan, sauté garlic with the oil until tender.
  • Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  • Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  • Add salt and pepper to taste.
  • Bake uncovered for 15-30 minutes, or until juices run clear. 
  • Cooking time will depend on the size and thickness of your chicken.

Monday, January 12, 2015

Bean Dip

Bean Dip


1 Can Beans  Rosarita Refried Beans 30 Oz can
1 Jar Salsa Orgeta Thick & Chunky 16 oz Mild
Guacamole 1 container Deans Guacamole dip 12 Oz.
Sour Cream 1 container 16 Oz Daisy brand
Cheese  Mexican Style cheese, Ralphs brand.  or Monterey Jack, Chedder, Quesadilla and Asadero


In a 13 x 9 inch dish

Layer beans on bottom layer,
Layer of Salsa
Layer of Guacamole
Layer of Sour Cream
Top with Cheese

Hamburger Soup


1 lb. ground round
1 small onion, chopped
1 T. minced garlic
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni


In a dutch oven, brown the meat
Add in the onion and all the seasonings.
Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni.
Cook, covered for 30 minutes over med. heat.

Crock Pot Roast (yet another one)

3 pound beef roast such as a chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry Ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using.
Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired)
Add the meat to your cooker. Pour the water, salad dressing mixture over the roast.
In the slow cooker, cook it on high for about 4 hours, on low about 8 hours..

serves ~6