Welcome to my food blog! This isn't going to be like all the other food blogs that are out there, at least I'm not planning on that yet. I mainly just want to add my recipes to a site so I can have them all together, but also to share with you. I may have some recipes from you, and if I do I will certainly label it as from you. Since it's my blog if I make any changes to it, then I will leave a comment about it below at what I did but then the reader can decide if they want to do the original or mine. The only thing that is the same about these great recipes are that they are all Tried & True Just For You! Enjoy!

Sunday, June 19, 2011


Chicken Penne Casserole
6 boneless, skinless chicken breasts*
2 cans cream of chicken
1 c. Parmesan cheese
2 c. sour cream
1 can Rotel (I use Mild)
1 tsp. onion powder
2 tsp. garlic powder
1 package penne pasta
about 3 c. cheddar cheese, or a combo of cheddar and something else

Preheat oven to 350. Spray a large 9x13 or LARGER pan with nonstick spray.

Cook chicken breasts in water with some chicken bouillon. Let cool, and cut into small pieces.  While chicken is cooking, cook penne in large pot of salted water for 8-9 minutes.  Drain well.

In large bowl, combine soup, Parmesan, sour cream, garlic & onion powders, and Rotel. In casserole dish, layer half of penne, half of chicken, half of soup mixture, and half of cheese.  The soup mixture will be thick, use rubber scrapper to spread evenly. Repeat layers.

Place foil over and bake for 25 minutes.  Uncover, and bake for another 5-10 minutes. Let stand 10 minutes before serving.

*I sometimes buy the marinated chicken breasts, like fijitas seasoned, or southwestern seasoned.  Cut the chicken breasts in strips, and saute in pan until done.  Then chop up.  So good.


Chicken Nuggets (like Chick-fil-A)
1 1/2 c. milk
2 eggs, beaten
3# chicken breasts or so, cut into bite-size pieces
2 1/2 c. flour
1/4 c. powdered sugar
4 tsp. salt
3 tsp. pepper
canola or peanut oil, for frying

Combine eggs and milk in a bowl, pour into a gallon-size bag.  Add the chicken bites, and marinate in fridge for 2-4 hrs.

In another gallon-size bag, add the rest of ingredients except oil.  Heat oil in a deep fryer or dutch oven over medium-high heat.

Transfer some of the meat to the flour mixture, and coat really good.  Fry 8-10 nuggets for about 4 minutes, depending on size.  May need to fry longer.  Make sure you turn them half way thru.  Place on a paper towel or rack to drain.  Repeat with remaining nuggets.  Serve with favorite dipping sauce.


Indian Fry Bread & Tacos by The Pioneer Woman Cooks
I thought I would paste the recipe here in the Main Dish section since you use it as part of the main dish. My kids really liked this, and have told me to make it again. The recipe says 6 servings, so I thought I better double the recipe. Way to much!! The ones I made at the end I ended up putting cinnamon and sugar on them as soon as I fried them. Joey thought he was in heaven!


Chicken Quesadillas

 2 c. chopped chicken
8 oz. pkg. Monterey Jack cheese or Pepper Jack cheese
1/2 jar black bean and corn salsa (Great Value brand is what I use)
taco-size flour tortillas

In a medium bowl, combine chicken, cheese and salsa. Spread 1/2 c. chicken mixture evenly over half of tortillas, and top with remaining half. In large skillet, warm pan on medium-high heat. Spray with non-stick spray. Add prepared quesadillas, and cook for 3-4 minutes on each side. Cut into wedges to serve. Serve immediately with fresh cilantro, sour cream and/or salsa.
*My kids really love this easy recipe!!
Another variation
2 c. chopped chicken
1 can black beans, drained & rinsed
shredded cheddar cheese
Lime & Garlic salsa (Great Value)

Combine with desired amount of cheese and the salsa. Prepare it in the skillet as above. SO GOOD!!


Chicken Spaghetti

Just click on this link for the best southern chicken spaghetti I have ever tasted! Only thing I did different is left out the tomato sauce. I have had Suzanne's many times and it's awesome!! Just for my family, I leave it out. Haha!!


Easy Chicken Cacciatore
1 1/3 c. chopped onions
4 cloves garlic
1 1/3 c. chopped green peppers
3# chicken, cooked & cubed
2 c. peeled tomatoes, diced fine
1 can mushrooms, drained (or some sliced fresh)

Saute onion, garlic and pepper until soft. Add chicken, then stir in tomatoes, mushrooms & oregano. Salt, pepper to taste, maybe some garlic salt. Reduce heat, simmer 8-10 minutes. Serve over noodles. OR *Toss chicken pieces w/garlic salt & oregano in plastic bag. Saute chicken in some olive oil until done. Add chicken to veggies like above.*


Outback Steakhouse Alice Springs Chicken

4 chicken breasts, skinless & boneless
Honey mustard
6 pieces of bacon, sliced in half
1/2 tsp. McCormick Season-All
1 c. sliced mushrooms, drained
3 c. shredded Colby/Monterey Jack cheese

Rub chicken breasts with Season-All, and set aside to marinate for 1 hour. While chicken is marinating, fry bacon crisp and drain.

Take chicken out of marinade and saute on medium heat in pan with just enough oil to prevent from sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.

Place chicken in a greased shallow pan. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese- chicken should be covered in cheese. Place in 350 oven just until cheese melts. Sprinkle with parsley, and extra honey mustard.

Honey Mustard:
1/2 c. prepared salad mustard
1/4 c. honey
1/4 c. mayonnaise

Blend all together until smooth.

*The best honey mustard I have used on this, and don't laugh, is the Honey-roasted BBQ sauce from Chick-Fil-A. They keep it behind the counter (at least at the stores in Texarkana). Whenever I go, I ask for some (it's awesome on the sandwich). When they ask how many, I always say 3 or more (depending). I take the extras home and store in fridge until I need it later.*


King Ranch Chicken Casserole
3-4 c. chicken, boiled & chopped
1 dozen corn tortillas
2 c. cheddar cheese, shredded

1 can cream of chicken
1 can cream of mushroom
1 c. chicken broth
1 can rotel diced tomatoes
1 onion, finely chopped

Grease 9x13 pan and 1st layer:
very thin layer of sauce on bottom
6 tortillas, over-lapping
1/2 of chicken
1 c. cheese
1/2 of sauce

2nd layer:
rest of chicken
6 tortillas, over-lapping
rest of sauce
rest of cheese

Bake 350 for 45 minutes, uncovered.

*My kids complain that it's sometimes to hot. Original Rotel does have a small kick to it, but they are wussies. I do buy the generic brand when I making this for a Potluck (excellent for it!), but when I making anything for just my family that has Rotel in it, I buy the Mild Rotel (and pay the 10 cents more... geez!).*


Beef and Broccoli Stir-Fry
3 Tbsp. cornstarch, divided
1/2 c. water
2 tbsp. water
1/2 tsp. garlic powder
1# boneless round steak or chuck steak, cut into thin 3-in. strips (I usually buy it already done)
2 Tbsp. veggie oil, divided
4 c. broccoli florets
1 small onion, cut into wedges
1/3 c. soy sauce
2 Tbsp. brown sugar
1 tsp. ground ginger

In a bowl, combine 2 Tbsp. cornstarch, 2 Tbsp. water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tsp. oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining corn starch and water until smooth; add to pan. Cook and stir for 2 minutes.


Chicken and Broccoli Stir-Fry
1# boneless, skinless chicken breasts cut into thin strips
2 tsp. canola oil (I use veggie oil)
2 medium carrots, julienned
2 c. broccoli florets
3 1/4 c. water, divided
3 tsp. chicken bouillon granules
1 tsp. soy sauce
1/2 tsp. ground ginger
1/4 c. cornstarch
4 c. hot cooked rice

In large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. Stir-fry carrots and broccoli 3-4 minutes or until crisp-tender (whatever that means!). Remove and keep warm. Add 3 c. water to a pan; bring to boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and veggies; cook for 5 minutes or until heated through. Combine the corn starch and remaining water: mix until smooth- stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.


Chicken Pasta Supreme
3-4 c. uncooked chicken breasts
2 minced garlic cloves
2 Tbsp. butter
1 1/4 c. whipping cream
couple shakes of basil, or 2 Tbsp. minced fresh basil
1/4 c. grated parmesan cheese
dash salt & pepper
4 c. hot cooked penne pasta

Cut chicken into bite-size cubes. In skillet, saute chicken and garlic in the butter until chicken is done. Stir in cream, basil, cheese, pepper & salt; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Stir in pasta and toss to coat. Yield: 4-6 servings

*I like to use more whipping cream (1/4 c. per recipe) and garlic. Because of my size family, I always double this.* Thanks Jana for this recipe (she made this for us after I had Lindsey)


Lasagna Rolls
2 lbs. ricotta cheese
2 eggs
2 Tbsp. parsley
1/2 tsp. pepper
1/2 lb. monterey jack cheese
1/2 c. parmesan cheese
1 tsp. salt.

Mix all together. Set aside. While making this, boil & prepare 25 lasagna noodles (according to package).

In greased 10x15 dish, pour 8 oz. can of tomato sauce on bottom. Spread around. To make rolls: Lay a noodle flat in front of you. Put a scoop of cheese filling at the end of noodle. Roll. Place end side down in dish. After all finished, place sauce on top. Cover with foil, and bake in 350 oven for abt. 40 minutes.

Meatless Spaghetti Sauce
3 Tbsp. olive oil
4-6 cloves garlic
3/4 c. chopped onion
Saute all for 1 minute. Add:
1 tsp. oregano
1/2 tsp. Italian Spice Mix
2 cans (15 oz size) diced tomatoes


Sesame Chicken
2# chicken breasts, cut up in desired sizes

In a bowl, beat 1 egg. Add 2 Tbsp. flour, 2 Tbsp. cornstarch, 2 Tbsp. water, 1 tsp. salt, 2 tsp. vegetable oil, 1/4 tsp. baking soda, 1/4 tsp. white pepper. Put in a gallon-size bag, and add chicken. Seal, and let set in fridge for 20-30 minutes.

In a saucepan, heat 1 c. sugar, 1 c. chicken broth, 3/4 c. vinegar, 2 tsp. dark soy sauce, sprinkles of chili powder, 1 tsp. vegetable oil, 1 clove garlic to boiling. In a measuring cup, add 1/2 c. water & 1/4 c. cornstarch. Stir it into the saucepan. Cook & stir until thickened. Remove from heat; keep warm.

Heat small amount of vegetable oil in a wok or skillet. Fry up the chicken pieces until done. When done, drain chicken on paper towels, and place in warm oven.

Once all chicken is cooked, place on a platter. Pour warm sauce over the chicken. Sprinkle with sesame seeds.


Glazed Meat Loaf
2 eggs, beaten
2/3 c. milk
2 tsp. salt
1/4 tsp. pepper
3 slices of bread, broken up
1 small onion, chopped
1 carrot, grated
1 1/2 c. shredded cheese
2 lb. hamburger (not all lean... needs to have some fat)
1/4 c. ketchup
1/4 c. brown sugar
1 Tbsp. mustard

In a large bowl, stir together eggs, milk, salt, pepper & bread. Beat until bread is broken up. Add onion, carrot, cheese & meat; mixing well with your hand. Form into a loaf in the center of a 9x13 greased pan. Bake 350 for 1 hr 15 min. Make glaze. Take meat loaf out and drain juice off. Spread glaze all over meat loaf (you may need more). Bake for 15 minutes more.


Dinner in a Pumpkin
1 small-medium pumpkin (about the size of a volleyball)
1 1/2 lbs. ground beef
1 small onion, green bell pepper, and celery, all chopped
2 Tbsp. oil
2 Tbsp. soy sauce
1 Tbsp. brown sugar
1 can sliced mushrooms
1 small can cream of chicken soup
1 1/2 c. cooked rice
1 can sliced water chestnuts, drained and chopped

Wash outer surface of the pumpkin thoroughly. Cut a circle off the top just like you would if you were making a jack-o-lantern. Remember to put your knife in slant when cutting the top because it cut straight up and down the lid will fall into the pumpkin while it is cooking. Clean out all of the seeds and stringy pulp. Clean out the pumpkin and rinse it well, set aside.

Heat 2 Tbsp. oil in large skillet. Add ground beef, onions, peppers and celery. Once the meat is browned add the brown sugar, soy sauce, soup, mushrooms, cooked rice and water chestnuts. Mix well.

Place the pumpkin in a 9x13 baking dish or on a cookie sheet. Scoop mixture into the pumpkin and put the top back on. Place the stuffed pumpkin in a 350 degree oven and cook for 1-2 hours. Check after 1 hour. The cooking time will vary due to the size of your pumpkin. You will know it is done when the pumpkin is very tender and the casserole is bubbling all the way through.

*You can serve this however you want. We like to put chow mien crunchy noodles on top and a little more soy sauce. The pumpkin is edible too, so scrap a little of the edge when you are dishing it up. My kids love it, especially on Halloween Night when there isn't a party to go too.


Chicken Pot Pie #1 (by Suzanne)
2 large chicken breasts, cooked and cubed to bite-size
1 small onion, chopped
2 celery stalks, chopped
1 c. chopped carrots
1 large potato, peeled and chopped
6 Tbsp. butter
1/4 c. flour
1 1/2 c. milk
3 c. chicken broth
1 chicken bullion
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
1 can of Pillsbury Grand flaky layered biscuits (or your own recipe)

In a 10-inch skillet, cook the onions, celery, carrots in the butter on medium heat until they are translucent. Sprinkle the flour through a sieve over the vegetables stirring to make a roux. Slowly add the milk stirring to incorporate. Turn vegetables to low and add potatoes and slowly stir while adding 3 c. broth. Add garlic and onion powder along with chicken bullion. Cook on low stirring occasionally until potatoes are tender. Add chicken pieces.

Open biscuits and begin to peel each biscuit in half so one biscuit turns into two. Put biscuits around the skillet until all the surface is covered. Biscuits should be touching each other. If you have extra biscuits fill in the empty spaces with bits of them.

Bake 350 for 15 minutes, or until biscuits are browned on top. *Love this!*


Chicken Pot Pie #2
2 cans cream of chicken soup
1 small bag of frozen mixed veggies, cooked*
4-5 small potatoes, peeled, diced, cooked until tender*
3 chicken breasts, boiled and shredded
1/2 tsp. thyme
1/2 tsp. pepper and salt each
2 frozen pie shells
1 egg white + 1 Tbsp water, mixed together

Combine all except last 2 things in a bowl. Place 1 pie shell in a pie pan. Pour mixture into pie pan. Cover with 2nd pie shell. Seal edge, slit holes in the top, or decorate however you want. Brush egg wash over top. Bake 350 for 40 minutes.

*I usually use a small bag of frozen peas and carrots, and sometimes when I am in a hurry I use 2 cans of diced potatoes.


Chicken Crouton Casserole
Boil 3-4 chicken breasts in chopped onion & celery and bouillon; reserve broth. Strain broth to rid of onions or celery if desired. Shred or dice chicken.

Mix in bowl: 1 can cream of chicken, 1/2 stick butter, 1 1/2 c. reserved broth.

In a greased 9x13 dish, add 6 ounces of seasoned croutons. Pour mixture on top. Sprinkle 1 cup cheddar cheese on top and mix together. Add some more cheese on top. If it looks to dry, add some more broth. Bake 350 for 20-25.


Mexican Casserole
1# hamburger
1 onion, chopped
1 clove garlic, minced
1 (16 oz) can pinto, kidney or black beans, drained
1 (15 oz) can tomato sauce
1 c. picante sauce
1 tsp. ground cumin
1/2 tsp salt
2 c. shredded cheese
12 corn tortillas
shredded lettuce, diced tomato, sour cream

Brown meat with onion and garlic, and sprinkle with some garlic salt; drain. Add beans, tomato sauce, picante sauce, cumin & salt. Simmer 15 minutes. In a greased 9x13 pan, add 1/4 c. picante sauce and cover the bottom of pan. Top with 6 tortillas, over-lapping if necessary. Spoon 1/2 mixture over the tortillas, and 1 c. of cheese. Layer with the last 6 tortillas, and rest of mixture; cover in foil. Bake in 350 over for 20 minutes. Take out of oven, remove foil and sprinkle with 1 c. cheese over top. Bake for 5 minutes or until cheese is melted. With each serving, serve with a dollop of sour cream, shredded lettuce and diced tomato.


Sloppy Joes
1 1/2# hamburger
1 onion, chopped
1/4 c. ketchup
1 Tbsp. sugar
1 1/2 tsp. Worcestershire sauce
1 (8 oz) tomato sauce
1 Tbsp. vinegar

Brown meat with onions, sprinkle with some garlic salt; drain. Add rest of ingredients. Simmer for 25-30 minutes. Serve on hamburger bun.


Chicken Doritos Casserole
1 large bag of Doritos
3-4 chicken breasts, boiled & shredded
1 onion, chopped finely
1 can Rotel
1 can cream of mushroom
1 can cream of chicken
16 oz. chicken broth
lots of shredded cheese

Crush the Doritos up some in the bag, but not so that they are super small. Layer 1/2-3/4 bag on the bottom of a 9x13 greased pan. Layer with chicken, onions and lots of cheese and the rest of Doritos. In a bowl, add Rotel, soups and broth, mix together. Pour over top. Make sure it's kind of mixed up, but making sure all the chips are pretty much covered. Sprinkle with lots more cheese on top. Bake 350 for 25 minutes.

*Love to make this for Potlucks.


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