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.*