Wednesday, February 4, 2015

Swiss Chicken


1.5 lbs. boneless, skinless chicken breasts
1 cup white cooking wine (or chicken broth)
2 (10.5 oz.) cans of cream of chicken soup
1 1/2 cups herb stuffing mix, crumbled fine
1/4 cup butter, melted
6 slices Swiss cheese


Preheat oven to 350 degrees; spray an 11 x 7-inch baking dish with cooking spray.

Cut chicken breasts in half lengthwise to make 6 thin cutlets.

In a bowl, whisk wine (chicken broth) and soup until smooth.

In a seperate bowl, toss together stuffing and melted butter.

Place chicken in prepared dish; top with cheese slices.

Pour soup mixture evenly over chicken and cheese; top with stuffing mix.

Bake, uncovered, 30 minutes.

Serve over rice.

Banana Bread Pancakes


3 cups all-purpose flour
1/2 cup sugar
1 1/2 Tbsp firmly packed brown sugar
2 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
5 ripe bananas, mashed
1 cup buttermilk
1/4 cup butter, melted
Pancake syrup


Stir together flour, sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.

Whisk together bananas, buttermilk, and melted butter; add to flour mixture, stirring just until combined.

Spray griddle or large nonstick skillet with cooking spray; preheat to medium heat.

Drop batter by 1/4 cupfuls onto griddle.  Cook until bubbles form on tops of pancakes and edges look dry; turn, and cook until browned.

Serve with syrup.

Monday, January 6, 2014

Harvest Moon Pie


1 cup pumpkin butter
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
prepared graham cracker or shortbread crust


Mix pumpkin butter with cream cheese.  Fold in Cool Whip.  Place in prepared crust.  Refrigerate at least 1 hour before serving. 

*This recipe was found on a container of Slack's Pumpkin Butter.*

Sunday, July 7, 2013

Blueberry Dump Cake


2 1/2 cups crushed pineapple, untrained
3 cups blueberries
3/4 cup sugar
1 yellow cake mix
1/2 cup melted butter
1 cup chopped pecans


Grease a 9 x 13-inch cake pan.  Spread pineapple in bottom of pan.  Put blueberries over pineapple.  Sprinkle sugar over berries.  Sprinkle cake mix over sugar.  Do not stir.  Drizzle melted butter over cake.  Sprinkle with pecans.  Bake at 350 degrees for about 45 minutes.

**This recipe is from St. Michael Lutheran Church's cookbook titled Our Best Home Cooking.**

Bananaberry Pie


1 small pkg. Jell-O strawberry-banana flavor gelatin
3/4 cup boiling water
1/3 cup cold water
2 1/2 cups thawed Cool Whip topping
1 1/2 cups strawberries, sliced
1 (9-inch) graham cracker pie crust
1 (4 serving size) Jell-O banana cream instant pudding and pie filling
3/4 cup milk


Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of Cool Whip. Stir in 3/4 cup of the strawberries. Spread mixture in pie crust shell. Chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of Cool Whip. Stir in remaining strawberries. Spread mixture over gelatin in pie crust. Chill until set, about 2 hours. Garnish with additional strawberries.

Serves 8

 **This recipe comes from St. Michael Lutheran Church's cookbook entitled Our Best Home Cooking.**

Monday, December 31, 2012

Sweet-Sour Lettuce Salad

Combine 1/2 cup sugar, 1/4 cup vinegar and 2 tablespoons water; shake in a jar with tight-fitting lid until sugar is dissolved. Add 3/4 cups half-and-half cream; shake well. Toss 8 cups torn salad greens, with cooked, crumbled bacon and dressing a large bowl.

** This recipe is from the taste of home Simple and Delicious December/January 2013 magazine.**

Polish Casserole


4 cups uncooked penne pasta
1 1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 jar (16 oz.) sauerkraut, rinsed and well drained
3 cups (12 oz. ) shredded Swiss cheese, divided
1 1/3 cups 2% milk
4 green onions, chopped
2 Tbsp. Dijon mustard
4 garlic cloves, minced


Cook pasta according to package directions; Drain and transfer to a large bowl.  Stir in the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.

Spoon into two greased 8 in.-square baking dishes; Sprinkle with remaining cheese. Cool slightly. Cover and freeze one casserole for up to three months.  Bake the remaining casserole, uncovered, at 350° for 45 – 50 minutes or until golden brown and bubbly.

To use frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350° for 50 – 55 minutes or until golden brown and bubbly.

** This recipe is from the taste of home Simple and Delicious magazine December/January 2013.

Monday, April 16, 2012

Crispy Ranch Fries


1 (26-ounce) bag frozen extra-crispy fast food fries
1 (1-ounce) package ranch dressing mix, divided
1/2 cup ketchup
1/2 cup mayonnaise


Preheat oven to 450 degrees. Spray a rimmed baking sheet with non-stick cooking spray.

Place fries in a single layer on prepared baking sheet. Sprinkle evenly with 1 tablespoon ranch dressing mix. Bake for 11 to 15 minutes, or until fries are lightly browned and crispy.

In a small bowl, combine ketchup, mayonnaise, and remaining ranch dressing mix. Serve with hot fries.

Meatloaf Muffins


1 lb. extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 egg whites
1 medium onion, diced
1 T A1 sauce


Mix all ingredients together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35 to 40 minutes.

12 servings

Sunday, December 11, 2011

Pepper Steak


1 1/2 pounds sirloin steak, 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped (about 1 cup)
1 cup beef broth
3 tablespoons soy sauce
1 clove garlic, minced
2 green peppers, cut into 1-inch pieces
2 tablespoons cornstarch
1/4 cup cold
2 tomatoes, peeled and cut into eights
3 to 4 cups hot cooked rice


Trim fat and bone from meat; cut meat into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce, and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes.

Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes; heat through. Serve over rice.

4 to 6 servings

*This recipe comes from Betty Crocker's Cookbook.*

Porcupine Meat Balls


2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice (quick cooking)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
cooked angel hair pasta


Mix ground beef, onion, salt, pepper, and rice into 1 1/2 x 2-inch balls. Brown in greased skillet until done. Add tomato sauce and ketchup, simmer until done, rolling occasionally. Serve with angel hair pasta.

*This recipe comes from Best of the Best from Tennessee Cookbook.*

Tuesday, July 12, 2011

Maple Glazed Green Beans


3 cups cut fresh green beans
1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1 Tbsp. bourbon, optional
1/4 tsp. salt
1/4 tsp. pepper


Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.

Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Add the beans, cranberries, syrup, bourbon if desired, salt and pepper; heat through.

*This recipe is from the June/July 2011 edition of Simple & Delicious.*

Monday, July 11, 2011

Simply Seasoned Chicken


2 boneless skinless chicken breast halves (5 oz. each)
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1 Tbsp. canola oil
1 Tbsp. butter


Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine mustard and honey. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in mustard mixture, then coat with crumb mixture.

In a large skillet over medium heat, cook chicken in oil and butter for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Flavorful Pork Chops


4 bone-in pork loin chops (8 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup sliced onion
2 garlic cloves, minced
1/2 cup Worcestershire sauce
3 Tbsp. honey
1 Tbsp. Dijon mustard


Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.

In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15 to 20 minutes or until tender.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Cinnamon Flapjacks


2 cups complete buttermilk pancake mix
1-1/2 cups water
1 Tbsp. maple syrup
1 Tbsp. butter, melted
1/2 tsp. ground cinnamon


1 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1/2 tsp. vanilla extract


In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.

Meanwhile in a small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Saucy Peach Balsamic Chicken


4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar


Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.

Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Saturday, July 2, 2011

Strawberry Pretzel Dessert



2 2/3 cups coarsely crushed pretzels
3/4 cup melted margarine
3 Tbsp. sugar

Second Layer:

1 (8 ounce) pkg. cream cheese, softened
1 (8ounce) carton Cool Whip
1 cup sugar

Top Layer:

1 large or 2 small packages strawberry Jell-O
2 cups boiling water
3 pints sweetened frozen strawberries


Mix crust ingredients together and spread in a 9 x 13 inch pan. Bake for 10 minutes at 350 degrees. Let cool.

Blend second layer ingredients and spread on cooled pretzel mixture; refrigerate.

Mix Jell-O with boiling water and add strawberries. Wait until mixture is slightly set, 30 to 45 minutes. Pour over cream cheese layer. Chill overnight.

Sunday, June 5, 2011

Toffee Bars


35 Saltine crackers, Nabisco Premium
1 cup butter
1 cup firmly packed brown sugar
1 (6-ounce) bag semisweet chocolate morsels
1/2 cup toffee bits, Heath Bits 'O Brickle


Preheat oven to 400 degrees. Line a 15 x 10-inch jelly-roll pan with aluminum foil; spray foil with nonstick cooking spray. Arrange crackers in a single layer in prepared pan.

In a small saucepan, place butter and sugar. Bring to a boil, stirring frequently, over medium-high heat. Reduce heat to low, and boil for 3 minutes (do not stir). Immediately spread butter mixture over crackers.

Bake for 5 to 7 minutes. Immediately sprinkle chocolate morsels over top; let stand for 2 minutes, or until melted. Spread melted chocolate over tops of crackers. Sprinkle with toffee bits. Let cool completely (about 1 hour). Break into pieces.

Makes 35 bars.

**This recipe comes from the July/August 2010 Sandra Lee's Semi-Homemade Magazine.**

Chicken Divan


2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)


Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.

In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.

Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.

**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**

Guacamole II


2 Avocados
1 Roma tomato. chopped
1 Small Vidalia onion, chopped
Jalapeno, diced
1/2 Lime
Cotija Cheese


Mash up avocados to your liking. Add the chopped tomato and onion. Add in jalapeno. Squeeze half of lime over, as well as some salt, and then mix it up thoroughly. Top with Cotija Cheese.

Note~I have no longer been able to find Cotija Cheese, so I have been using Queso Fresco. Still quite tasty!

Wednesday, May 18, 2011

Backyard S'Mores


2 milk chocolate bars (1.55 ounces each), cut in half
8 large marshmallows
4 whole graham crackers (8 squares)


Place each chocolate bar half and 2 marshmallows between 2 graham cracker squares. Wrap in lightly greased foil. Place on grill over medium-low Kingsford Briquets about 3 to 5 minutes or until chocolate and marshmallows are melted. (Time will vary depending upon how hot coals are and whether grill is open or covered.)

Makes 4 serving

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Grilled Sherry Pork Chops


1/4 cup Holland House Sherry Cooking Wine
1/4 cup Grandma's Molasses
2 tablespoons soy sauce
4 pork chops (1 inch thick)


In plastic bowl, combine sherry, molasses and soy sauce; pour over pork chops. Cover; refrigerate 30 minutes. Prepare grill. Drain pork chops; reserve marinade. Grill pork chops over medium-high heat 20 to 30 minutes or until pork is no longer pink in center, turning once and brushing frequently with reserved marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.

Makes 4 servings

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Lipton Onion Burgers


1 envelope Lipton Recipe Secrets Onion Soup Mix*
2 pounds ground beef
1/2 cup water


In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done.

Makes 8 servings

*Also terrific with Lipton Recipe Secrets Beefy Onion, Onion Mushroom, Beefy Mushroom, Savory Herb with Garlic, or Ranch Soup Mix.

**This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).**

Raspberry Watermelon Slush


1 cup frozen raspberries
1 cup watermelon, seeded
1 cup lemon-line seltzer
1 tablespoon sugar


Combine all ingredients in blender or food processor. Blend thoroughly. Serve immediately.

Makes 2 servings

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Monday, May 2, 2011

California Cheddar Soup


3 (10 ounce) packages frozen California Blend Veggies
3 (14.5 ounce) cans chicken broth
6 tablespoons butter
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese, cubed (Velveeta)
1 pinch ground white pepper


In a large pot, over medium heat, simmer the veggies in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for 5 minutes, or to desired tenderness.

Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper.

Note~Be careful not to let the soup boil, or the cheese will break down.

**I got this recipe when I went on a weekend retreat to Miracle Camp. It was so tasty that several of us asked for the recipe.**

Sunday, April 3, 2011

"Unstuffed" Cabbage Roll Casserole


2 pounds ground beef
1 cup chopped onion
1 (20-ounce) can tomato sauce
3 1/2 pounds cabbage, chopped
1 cup uncooked white rice
1 teaspoon salt
2 (14-ounce) cans beef broth


Preheat the oven to 350 degrees. In a large skillet brown the beef over medium heat; drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt. Add the cooked meat and mix well. Pour the mixture into a greased 13 x 9-inch baking dish. Pour the beef broth over the meat mixture, cover, and bake for 1 hour. Stir, replace the cover, and bake for another 30 minutes.

Makes 5 to 8 servings

**Thoughts~I loved this one. If you like cabbage rolls, you will like this one.**

*This recipe comes from The Red Hat Society Cookbook.*

Slow-Cooker Kielbsa and Kraut


1 (24-ounce) can sauerkraut
1 (8-ounce) jar applesauce
2 pounds kielbasa, cut into serving-size pieces
1 (12-ounce) can or bottle beer


Combine the sauerkraut and applesauce in a slow cooker. Arrange the kielbasa on top. Pour the beer over all. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Serve as a main dish with mashed potatoes or as a sandwich on hard rolls.

Makes 8 to 12 servings

**Thoughts~Drain the sauerkraut! I didn't do this, and there was too much liquid. It was still very tasty though. I give this quick and easy meals two thumbs up!**

*This recipe comes from The Red Hat Society Cookbook.*

Sunday, March 20, 2011

Uncle Dan's Own Mushrooms & Brown Rice


1/2 cup chopped onion
1 stick butter
1 cup whole or sliced mushrooms
2 (10-ounce) cans beef broth
2 tablespoons Worcestershire sauce
2 cups brown rice


Place your onion, butter and mushrooms in a large skillet. Simmer on low heat for 5 minutes or until the onion begins to turn translucent. Check the directions on the rice package and see how much water is needed, but instead of water, add the same amount of broth to the simmering mixture. Add Worcestershire sauce. Increase heat and bring to a rapid boil. Add brown rice to the boiling mixture and cover. Reduce to medium heat and simmer for 20-25 minutes or until the rice is tender. Fluff rice well with a spoon before serving.

Yield: 6 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Daddy's Own Steak Marinade


1 (15-ounce) bottle of A.1. Steak Sauce
1 (16-ounce) bottle of Italian salad dressing
1/2 cup vinegar
1/2 cup molasses
1/2 teaspoon garlic salt
Salt and pepper to taste
Parsley (optional)


Mix liquid ingredients in a bowl deep enough to cover your steaks. Steaks can be on top of one another, provided you alternate regularly, turning steaks every 30 minutes. For best results, marinate in the refrigerator for at least 2 hours, preferably overnight.

Once on the grill, sprinkle with salt, pepper, and garlic salt; sprinkle with parsley if desired.

This makes quite a bit of marinade, but it keeps well if you refrigerate in a mason jar.

**Thoughts~Eh. I wasn't a huge fan. My hubby liked it though.**

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Chicken and Dressing Casserole


1 large fryer or 6 boneless, skinless chicken breasts
1 (10-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) package corn bread stuffing mix
2 cups chicken broth
1 onion, chopped


Stew the chicken. (In case you don't know, this means you slow-cook it in water to keep it moist and tender.) Remove the bones and skin. Cut the chicken into bite-sized pieces. Preheat your oven to 350 degrees. Place your chicken in a 3-quart casserole dish. Pour on the soup, then the milk. Combine the stuffing mix, broth, and onion in a medium bowl, then spoon this mixture on top of the chicken. Bake for 45 minutes.

Yields 8 to 10 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.