Tag Archives: Casserole

Chicken-Dressing Bake

20 May

My three-year-old just had a massive potty accident in bed. We’re talking torrential. And I’m pretty sure it’s mostly my fault. After putting her to bed approximately forty-seven times, I got a little frustrated and in so many words gave her the idea that ‘You better not get out of bed again, or else!’ Well, ‘or else’ back fired. We had another little talk explaining that having to go potty is always an ok reason to get out of bed. And if you have to go potty as bad as she apparently did, I highly suggest running out of bed! Ah, the joys of parenting. At least it is laundry day. I didn’t even blink at having to wash another load. ­čÖé

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Ingredients:

10 boneless chicken breasts

10 slices of swiss cheese

1 (10 oz) can cream of chicken

10 oz milk

1 pkg Stove Top stuffing mix

1/2 cup butter, melted

Place chicken breasts in a buttered 9×13 baking dish. Place a slice of cheese on top of each breast. Spread the following over chicken pieces: Mixture of 1 can of cream of chicken soup mixed with 1 soup can filled with milk. For stuffing mix: Mix the vegetable seasoning packet with dried bread crumbs (do not add any water or butter). Sprinkle the dry bread crumbs on top of the chicken pieces. Drizzle 1/2 cup melted butter over everything. Bake at 350^F for 1 hour and 15 minutes, uncovered.

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Sticky Pear Crescents

27 Nov

We made these for family night last week. My two year old was in charge of treats, so we tried to pick something easy enough for her to help with. I figured these would end up being tasty, but nothing special – crescent rolls and pearsÔÇŽno big dealÔÇŽright? Ummmm, wrong!!! These were ridiculous – it must have been the caramel (I used our homemade caramel instead of caramel topping) and the glaze on top. That, and the pear is just different enough from apple that it tastes somehow more special. Plus the pecansÔÇŽok, so the whole thing is just really good. The leftovers didn’t last long because I almost liked these better cold and they were too easy to snack on. There is a pear inside, so that makes it ok to eat 4 in a row – that’s the rule.

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Ingredients:
2 large ripe pears, peeled, cored
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/2 cup caramel topping
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
Heat oven to 350┬░F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.┬áCut each pear lengthwise into 8 slices. Unroll both cans of dough on work surface; separate into triangles. Spread about 1 teaspoon caramel topping on each triangle to within 1/4 inch of bottom edge. Place 1 pear slice across wide end of each dough triangle to within 1/4 inch of edge. Roll up, starting with wide end. Place point side down in baking dish.
In 1-quart saucepan, melt butter over medium-high heat; stir in brown sugar and cinnamon. Cook, stirring occasionally, until brown sugar is dissolved. Pour over pears. Sprinkle with pecans. Bake 30 to 35 minutes or until golden brown.

 

Parmesan Crusted Chicken

25 Nov

My parents and my husband’s parents both live nearby; this means two Thanksgiving dinners. No complaining here! We had our first one last night, and I ate myself sick. So many good things to eat, not enough room for it all! But I did my best to fill every crevice of my stomachÔÇŽover-flowing, I’m sure, into other organs as well. All in the name of good food.

This chicken wasn’t on the menu for our Thanksgiving feast, but it might make it next year! Who knew ridiculously tender chicken only required 4 ingredients?

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Ingredients

1/2 cups mayonnaise

1/4 cup shredded Parmesan cheese

4 chicken breast

4 tsp seasoned bread crumbs

Directions

Preheat oven 425^ F. Place mayo and cheese in a small bowl and mix. Lay chicken breasts in baking dish and spread mayo mixture evenly atop each. Evenly sprinkle bread crumbs atop each. Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear.

*Original recipe found here: http://www.keyingredient.com/recipes/60027340/parmesan-crusted-chicken-hellmanns-mayo-recipe/

Amish Chicken

30 Oct

Amish Chicken – my husband just asked, “What’s Amish about it?” And the answer is…I have no idea. Someone posted the recipe on Facebook, I thought it looked good and decided to try it. Maybe it’s the same way with the Amish – you see them in their horse and buggy, sporting some pretty sweet beards and say to yourself, “Hey, I should try that.” Yeah. Or maybe they just cook really good chicken.

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Ingredients:

6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Directions:

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350^F for 1 1/2 hours or until the skin is golden brown.

Pumpkin Bread

28 Oct

I made pumpkin cookies a little while ago. They turned out ok, but they were just like regular chocolate chip cookies! Pumpkin cookies should be fluffy and soft, not flat with crispy edges. ­čśŽ That recipe did not make the blog cut. Anyone have a really awesome pumpkin cookie recipe they’d like to share?

To make up for one pumpkin-fail, I had to redeem myself with a recipe that I knew would end up good. This is my grandma’s pumpkin bread and it is fabulous! It’s really unlike any other pumpkin bread I’ve ever had (secret ingredient being coconut!). Her recipe calls for raisins too but my family is anti-raisins unfortunately, so I typically leave them out.

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Ingredients:

5 cups flour

4 cups sugar

3 cups pumpkin

2 eggs

1 cup oil

1 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

4 tsp baking soda

2 cups raisins

1 cup chopped nuts

1 cup grated coconut

Mix all dry ingredients and sift together. Add pumpkin, eggs, and oil and mix well. Stir in raisins, nuts, and coconut. Pour into 3 greased loaf pans. Bake at 350^F for 1 hour or until toothpick test comes out clean.

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Cheeseburger Casserole

17 Sep

Sometimes, you just need a no-brainer recipe. I actually had to think hard about this one, because I don’t usually use a recipe! I’m not a dumper, typically – I like to be told exactly what to put in and when – but this one is really hard to mess up and it turns out pretty much the same every time, even if I don’t do it the same every time. This is second only to my Mac and Cheese when it comes to my kids’ favorite meals. Funny how they love the things that take no time and no effort, but if you spend hours and hours making the most fantabulous meal ever…no one will touch it. Alas.

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Ingredients:

Prepared elbow noodles

1 lb hamburger

1 can tomato soup (or equivalent measure of Roasted Tomato Soup)

1/4 cup milk

2 cups corn (frozen or 1 small can of corn)

1/4 lb grated cheddar cheese

Brown hamburger and season to taste with salt and pepper. Mix together tomato soup and milk and combine with hamburger, noodles, and corn. Pour into 9×13 baking dish. Top with cheese and bake at 350^F for 20-25 minutes, or until cheese is melted.

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Kimball Potatoes

11 Sep

I had to call my sister to get the history on this recipe, and she had to call her mother-in-law. It’s a good thing she did too because we had the details all wrong! Sometimes word-of-mouth isn’t always the most accurate way to pass on information. ­čÖé So here’s the truth, the whole truth, and nothing but the truth about the history of Spencer W. Kimball Potatoes:

Spencer W. Kimball was the 12th President of the Church of Jesus Christ of Latter Day Saints, but before that, he served as the President of the Quorum of the Twelve Apostles. My brother-in-law’s grandfather had served as a Stake President in the Church for 20+ years, and was going to be released. Since he had dedicated so much of his life to this calling, Elder Kimball was sent to personally release him and thank him for his service – an exciting, but daunting experience to host a great man like that I’m sure! His wife being out of town, Grandpa called on the talents of his daughter-in-law, my brother-in-law’s mother. He asked her if she could host the welcome dinner for Elder Kimball and prepare the food. She did what any good daughter would do, in-law or otherwise; she said, “Of course,” and promptly called┬áher mother for advice. Together, they planned out the dinner, which included a potato dish that her mom had made up and had had great success with.

The day of the dinner, all hands were on deck, including my ┬ábrother-in-law’s two older siblings. This was before the days of frozen hash browns, so the potatoes had to be peeled, shredded, and soaked multiple times so that they didn’t turn gray. Can we say, ‘time consuming?’ The dinner was a success and Elder Kimball was gracious and complimentary of the meal. Here’s where the story got a little twisted – we were all thinking that the reason why everyone called them “Kimball Potatoes” was because Spencer W. Kimball loved the dish and raved so much about them that he had to have the recipe. Though I’m sure he thoroughly enjoyed them (it’s hard not to, they are really good!), he never singled them out specifically in the meal. The name wasn’t contrived until shortly after the entire ordeal was over and done with. Little Tom, who had probably been less than helpful in the kitchen that day :), but was there none the less, told his mom one day, “I want potatoes.” She tried and tried to figure out what kind of potatoes he wanted, but you know how helpful toddlers can be – very insistent on having just exactly what they want, but never doing a very good job conveying exactly what that is. Finally, he said, “I want the President Kimball potatoes!” And the name stuck.

Lucky for us, some brilliant person started peeling, shredding, and freezing potatoes for us, so this dish has gone from a fancy-schmacy, all day in the kitchen kind of dish, to the easiest thing in the world to prepare (you can tell people you slaved all day if it makes you feel better). Make it. Enjoy it. And share its history – just be sure you tell it right. ­čśë

Kimball Potatoes

Ingredients:

1 large bag of shredded, frozen hash browns

1 pint whipping cream

minced onions

salt and pepper

Pour half of potatoes into a 9×13 baking dish. Sprinkle salt, pepper, and onions to taste. Repeat, spreading the second half of potatoes on top of the other. Pour whipping cream over the top evenly. Cover with foil and bake at 350^F for 45 – 60 min.

German Pancakes

3 Jul

This blog is getting to my subconscious. The last two nights I have had dreams about my recipes – and that is impressive because my baby has not been sleeping well, which means I have not been sleeping well. I’ve had barely enough time to close my eyes, let alone dream! The first one was about the Sugar Cookie Bars. My aunt was apparently preparing to feed a lot of people and needing an easy dessert. I pitched that baby to her like a used car salesman! That’s some serious recipe love, my friends. Last night, it was lasagna. The ironic thing is that lasagna isn’t even on the blog menu right now…maybe my subconscious is trying to tell me something. The great thing about my lasagna dream was that I was apparently some sort of spy or secret agent – I was also apparently attending a potluck that required me to bring an entree. It’s hard to balance one’s super secret life of espionage and make dinner as well, so I did what any self-respecting agent would do – I broke into someone’s home to bake my lasagna and fought off six bad guys as I carried the hot pan back out to my awaiting escape vehicle. And I’m not even making this up. I have a pretty potent imagination. I made it out without spilling a drop, only to find that the other lasagna I had stashed in the trunk (doesn’t everyone carry around a spare lasagna in their trunk?) had been dumped upside down leaving a mess of marinara and noodles everywhere. I blame the get away driver. And on that note! Today’s recipe is German pancakes, or as my kids call it, “eggs with syrup” (real original, I know). It’s breakfast food, but I tend to make breakfast for every meal except breakfast. ­čÖé

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Ingredients:

6 Tbsp butter

6 eggs

2 Tbsp sugar

1 cup flour

1 cup milk

1/2 tsp salt

Preheat oven to 380^F. Melt butter in 9×13 baking dish in oven while oven is heating. Mix all ingredients. When butter is melted, pour batter into baking dish. Cook for 20-25 min. The sides of the pancakes will rise high above the edges so make sure your racks are low enough in the oven to accommodate. Serve with Lemon Syrup!┬á

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Mac and Cheese

28 Jun

This is a staple at my house. Way better than the boxed stuff, and just as easy to make – my picky eaters snarf it down and it is fast for those summer nights when you suddenly realize its 8:00 and you haven’t fed your kids (this has never happened to me…ever). The recipe calls for more pepper than I like to use – the first time I made it fir my kids, they said it was too spicy, and the next ten times I tried to feed it to them they wouldn’t eat ‘the spicy noodles!’ They came around eventually. Now I just pepper to taste. I made this last night – on top of having a 2 week old baby, I had the brilliant idea to potty train my two year old. Not sure what possessed me. But, yesterday was day three and going pretty well, considering the fact that it is potty training and that’s really all you can ask for. But, after cleaning up a million and a half pee accidents, I needed something fast and easy for dinner – something that no one could call ‘yucky’ and push away. Mac and cheese to the rescue! It’s a good thing too…while it was baking, I caught said two year old doodling on the couch and throw pillows with a pen! So, since dinner was already worked out, I could dish up plates and feed their little faces while I wiped the tears from mine and scrubbed the couch.

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Preheat oven to 350^F

Prepare elbow macaroni (can use any kind of noodles – this is a grab and dump what you have kind of recipe!) – enough to fill a 9×13 baking dish – in boiling water until soft.

White Sauce:

4 Tbsp butter

4 Tbsp flour

2 cups milk

1 tsp salt

1 tsp pepper (or to taste)

Melt butter in medium sized sauce pan. Add flour and cook over medium heat until light brown in color (a couple of minutes). Slowly add milk. Add salt and pepper and stir constantly until thickened. Add to noodles and place in 9×13 baking dish. Top with grated cheddar cheese. Bake for 15-20 minutes until cheese is melted and bubbly.