Chicken Cheese Bake

This recipe came from my home church cookbook. Another super easy recipe and very flavorful. Sister, this is the recipe I had you make at your house a while back...I forgot to tell you about the milk...OOPS!! (It still tasted good!)

Chicken Cheese Bake

4-6 pieces of chicken

1 can cream of chicken soup

1 onion

1/3 c. milk

1-1/2 c. shredded cheese

Bake chicken at 375 for 40 minutes in a baking dish. Saute onions in butter. Combine soup, onion, milk and 1 c. cheese. Pour mixture over baked chicken and sprinkle cheese. Bake for 15 minutes. Garnish with cooked broccoli spears and serve with rice.

Cornbread Salad

Because y'all are looking for fun salad recipes, I wanted to post this one too. It is very good, and I got it at the same time I got the recipe for Corn Chicken Bake.

Cornbread Salad

1 (8.5 oz.) box corn muffin mix (Jiffy)
9 slices bacon, cooked and crumbled
1/2 c. drained sweet pickle relish
1/4 c. sweet pickle relish juice
2 large tomatoes (or cherry tomatoes)
chopped onion to taste
1 c. mayonnaise

Make cornbread according to package directions, let cool. Crumble into serving bowl; add remaining ingredients; stirring until thoroughly mixed.

May be made ahead and refrigerated to serve the following day.

Grape Salad

Pictured above without brown sugar and pecans, but I prefer with!

Found out this week that Tossie is having another baby!! She has requested that I post this recipe because her office is having a "salad party." Sounds like so much fun! What pregnant people ask for, pregnant people get! I had never had this before I joined Jason's family and it is a favorite that his mom makes! I LOVE IT!!

Grape Salad

2 lbs. green seedless grapes
2 lbs. red seedless grapes
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 c. sugar
1/2 c. brown sugar
1/2 c. toasted pecans

Wash and dry grapes and place in large mixing bowl. In a small mixing bowl, beat cream cheese, sour cream and sugar until smooth and creamy. Pour mixture over grapes and stir to coat all the grapes. Place grapes in serving dish. For topping, combine brown sugar and toasted pecans and sprinkle over the top. Watch disappear (especially when the pregnant lady is near!) ;)

**The mixture of cream cheese, sour cream and sugar makes a great dip for all fruits, as well. Allow to chill in the fridge overnight.

Barbecue Cups

I'm using the worst camera because The Dish Washer has the "good one," so sorry for the blurry picture. Tonight was my night to make a meal for the couple from our Sunday school class and their precious, little baby! The new daddy is a meat and potatoes kind of guy, so I went straight to my meat and potatoes expert, The Dish Washer, on what to make for them. I ended up making these barbecue cups, hashbrown casserole, oriental salad, and lemon pie. (I didn't make the carrot cake even though it would have been so cute, because it is just too hot!) I walked in tonight and just started putting things in her fridge and oven to be able to get my hands on that baby boy as fast as I could, so now I am worried that if she didn't see me doing that they are probably wondering where I put the food. HA!

Mom used to make these all the time when we were growing up. They are from that big, yellow Calling All Cooks! cookbook. I've never done this, but I've always wanted to make mini ones and serve them as an appetizer.

Barbecue Cups

1 lb. ground beef

1/2 c. barbecue sauce

1 Tbsp. minced onion

1 1/2 Tbsp. brown sugar

1 can refrigerated biscuits (10)

3/4 c. grated cheese

Preheat the oven to 400. Brown the meat in a frying pan until crumbly and drain off grease. Stir in the barbecue sauce, onion and brown sugar. Grease a muffin pan and press each biscuit into a cup in the muffin pan. Spoon the meat mixture into the cups and sprinkle with cheese. Bake for 10-12 minutes until brown.

Basil Pasta

I grow fresh basil in my herb garden every year, but NEVER cook with it. I don't know why this is. Today, however, I used fresh basil. (This is a side note about the picture above...The cookbook is from The Dish Washer's Granny. I was so honored that they wanted me to have it after she died this past January. It is from 1945!! It has nothing to do with the recipe; I just wanted to add it in the picture because I have been watching Food Network and all their pictures are "styled." Maybe one day I will share The Dish Washer's favorite cookie recipe which happens to come from this cookbook! )

I didn't do so well "styling" the above picture of my pasta. I should have sprinkled some more fresh basil on the top for color! Anyway, in the words of my Grandmama - "heavens to Betsy" this was good! I don't really know what that means, but I like it! Mom and Dad came up today (3rd weekend in a row of family togetherness!) and we had this for lunch. THANKS MELODIE!! Sooooo goooood!

Basil Pasta

1 box of penne pasta (I used whole grain)
olive oil (about 1/2 c.)
garlic (as much as you like...I used about 3 heaping Tbsp.)
tomatoes
basil
1 lb. mozzarella cheese, cut into bite size pieces
salt and pepper

Boil 1 box of penne pasta and drain. Cut up tomatoes and basil. Saute garlic in olive oil. Pour this over tomatoes and basil. Add cheese to pasta. Then mix everything together. Add salt and pepper to taste.

**I forgot to add this earlier...you can sprinkle parmesan cheese on top at the end. I didn't have any to add.**

"Putting Up" Squash

I have had the day off since I am working Saturday, and it has been OH SO LOVELY! I spent the morning at the pool and then came home and had Broccoli-Cauliflower Salad (I've added a picture), then took a nap!! What a day! I've started another wallpaper removal project (no turning back now) that has also kept me pretty busy. I try to do these projects while The Dish Washer is away because he hates a mess! I didn't cook anything today, but I am putting up some squash that my father-in-law gave me this weekend. With squash growing in full force, sometimes you can't eat it fast enough, so you "put it up" for later. Here's how the mother-in-law told me to do it.

Slice the squash, then put in boiling water for 3-4 minutes. Drain, cool and put up in freezer bags or freezer containers. Here is all my squash in its glory...cooling before being put up! I can't wait to make this squash casserole!

Sweet and Sour Pork Medallions

I want to keep it real with you...The Dish Washer will be out of town for about a week and a half and all I am eating are Lean Cuisines. YUM! I don't cook every night, so each day I post a recipe doesn't mean we had that for dinner, but these are recipes that I have made at some point and think to share with you! That's my confession for the day!

One night I was looking for a different recipe to use a pork tenderloin I had in the freezer. This was what I found and it was very good. The Dish Washer is anti-rice but with this sauce he was able to eat it and not complain! If I can get him to eat things that he originally says no to, then it is a successful day in the kitchen!


Sweet and Sour Pork Medallions


1 pork tenderloin, cut into medallions
2 Tbsp. oil
2 Tbsp. vinegar
1/4 c. ketchup
Salt and pepper
1/4 c. sugar
1 c. water


Brown pork pieces in oil. Drain off fat. Add all other ingredients and cook slowly for 20-30 minutes or until liquid is reduced. Serve with hot cooked rice.

Corn Chicken Bake

I don't know what it is, but I usually am pretty good about remembering when and where I get a good recipe. This one I remember very well...I was down in Andalusia visiting The Former Roomy and her family. Her mom always inspired me in the kitchen because she always fed us so well, and it was so many fun, new recipes that I had never had before. When she made this, I knew that I HAD to have the recipe so that I could take it home with me and impress my family. And there was no better timing because Father's Day was approaching, so I gathered up all the ingredients and made this for my dad. Everyone really enjoyed it, so in honor of Father's Day tomorrow and MY DAD --

Corn Chicken Bake

6 boneless, skinless chicken breasts
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 (8 oz.) pkg. cornbread stuffing mix
1 (8.75 oz.) can whole kernel corn, drained
1 c. boiling water
1/4 c. butter, melted
1 can cream of celery soup
1/3 c. milk
1 Tbsp. fresh chopped parsley

1. Preheat oven to 375. Coat 9x13 pan with non stick spray.
2. Place chicken in single layer and season with garlic powder, salt and pepper.
3. In large bowl, combine stuffing mix, corn, water, and melted butter; mix well and spoon over the chicken.
4. In the same bowl, combine soup, milk, and parsley; mix well. Pour over stuffing, then cover with foil and bake for 35 minutes. Uncover and bake 8-10 more minutes, or until no pink remains in the chicken and stuffing is golden.

Crescent Italiano Bake

The Dish Washer and I are trying to decide if we want to travel in the Fall to the Chuck Wagon Cook-Off in Fort Worth. (His boss has invited us!) Has anyone seen this on Food Network? I'm all in because I can't think of a more fun way to spend another anniversary, but it will be during football season and a huge rivalry game with the state to our North. Luckily, that will be an away game, so we would watch it on TV anyway. I hope he decides YES! This has me thinking of cooking competitions. I loved watching Little House on the Praire and they went to a local fair one year and people entered their favorite pies to win blue ribbons. My elementary/junior high school had a Beef Cook-off every year. (It was a school full of cattlemen.) This recipe (not mine) was entered, and I can't remember that far back, but I believe it was a winner!

Crescent Italiano Bake

1 lb. ground beef
1 c. mushrooms
1/2 c. onions
1/2 tsp. salt
1/2 tsp. pepper
1 small can tomato sauce
1 c. shredded cheese
1 (8 oz.) can crescent rolls, separated
1/2 c. sour cream
1/4 tsp. oregano
1/4 tsp. basil

Preheat oven to 375. Brown beef, mushrooms and onions. Drain. Add salt, pepper and tomato sauce. Place in 9x13 pan. Sprinkle with cheese. Mix herbs and sour cream. Spread 1 Tbsp. of mixture on each roll and then roll up. Put on top of meat mixture. Bake at 375 for 25-30 minutes.

Ziploc Omelettes

Before I get to the recipe, I wanted to share about my day today. Sister's family came for a surprise visit today! WOO HOO! We had a fun day swimming at the swimming pool, and since THIS LEMON PIE had been on my mind earlier this week, I went ahead and whipped one up. (I've added a picture to the original recipe...I went ahead and used food coloring because My Buddy was coming and I knew he would like that.) Sorry Tossie, no grilled pizza this weekend but I do promise to give it a try and when I do, you will find it here! Steaks were the food of choice tonight! :)

Anyway, before I knew company was coming I was in the kitchen making our breakfast and this is a great, fun thing to make. This recipe is from Jason's Mom, who for Christmas this year, gave me and my sister-in-law a handwritten cookbook of all the family/friend favorites. Not much better than that!




Ziploc Omelettess
Have each person write their name on a QUART-SIZE Ziploc freezer bag with a permanent marker.
Crack 2 eggs into each Ziploc bag, shake to mix. Have cheese, ham, onion, green pepper, chopped tomato, hash browns, salsa, etc. available in bowls. Have each person add ingredients of their choosing to their bag and shake. Make sure air is out of bag when zipped.
Place bags into rolling, boiling water for exactly 13 minutes. Can cook up to 6-8 bags at a time in a large pot. If more bags, use a second pot.
At end of 13 minutes, remove bag from water, open and omelette will roll right out easily. Be prepared for everyone to be amazed!
Each bag can be prepared the night before, ready to cook the next morning.
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I think this would be so fun with a crowd. We have just been adding Canadian bacon, cheese and green onions to ours and they really are great!

Sweet Baby Jack Carrot Cake

from foodnetwork.com

A couple from our Sunday school class had their first baby today. This is the first recipe that I thought of...my mom made it this past Easter and it is incredibly moist. It actually uses 2 jars of baby food carrots!! Maybe I can make it for them when they come home.

Check it out: Sweet Baby Jack Carrot Cake

Lemonade Pie

It is HOT here today! We all need something cool and refreshing to think about and this is what I am thinking about: EASY AND REFRESHING LEMON ICEBOX PIE. My mom made this all the time for Sister and I. My favorite part was always licking that plastic green bowl that she'd mix it in.

Lemon Icebox Pie

1 graham cracker crust
1 can Eagle Brand milk
1 (12 oz.) container Cool Whip
1 small can frozen lemonade concentrate, thawed
yellow food coloring, optional

In a bowl, (preferably a plastic, green bowl) fold the milk, Cool Whip and lemonade together until blended. This is where you would add a few drops of food coloring. Mix well. Pour into graham cracker crust. Lick remaining goodness from plastic, green bowl. Refrigerate until well chilled and set.

I don't add any food coloring, but serve with lemon slices as garnish.

You could also make LIME ICEBOX PIE, but substituting frozen limeade concentrate for the lemon and adding green food coloring.

Jalapeno Pepper Jelly Chicken

I don't like things too spicy, so I will be the first to admit that I was a little skeptical of trying this. It just seemed so interesting that I had to. It was worth it...it's not hot at all!!!


Jalapeno Pepper Jelly Chicken


5-6 boneless skinless chicken breasts
flour
oil
1 jar jalapeno pepper jelly


Melt jelly in saucepan or microwave. Dip chicken breasts in flour and cook in hot oil until the edges are seared. Place chicken in 9x13 casserole. Cover with jelly. Bake in oven at 350-400 until chicken is cooked through.


My comments: Has anyone noticed the price of chicken these days??? I've started buying the thin sliced breasts. Because they were small, my chicken was pretty much completely cooked by the time I put it in the oven, so it only had to stay in there for about 20 more minutes to allow the jelly to glaze over it.

Cabbage Au Gratin

2 c. shredded cabbage
1/4 c. chopped green onions
1 egg
1/2 c. milk
3 Tbsp. shredded cheddar cheese
1/4 tsp. seasoned salt (I used Lawry's)


In a large skillet coated with nonstick cooking spray, saute cabbage and onions for about 7 minutes or until crisp-tender. Transfer to a greased shallow 1 qt. baking dish. In a bowl, combine the egg, milk, cheese and seasoned salt. Pour over vegetables. Bake uncovered at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.


**MY CHANGES -- This was the perfect amount for the two of us, but if I was having people over, I would need to double the recipe. I also added a little more cheese than was called for.

Asparagus & Bacon

2 lbs. thin asparagus, trimmed
2 Tbsp. olive oil
2 cloves of garlic, minced
4 slices of bacon, cut into chunks
3 Tbsp. lemon juice
2 tsp. Dijon mustard


Boil aspargus in salted water. Cook until tender but still firm, about 5 minutes. Drain, cool in bowl of ice water, drain on paper towels.


In a medium saucepan, fry bacon pieces on medium low. Just before bacon is done, add minced garlic, being careful that pan isn't too hot to burn garlic. Remove the pan from heat and stir in olive oil, lemon juice and Dijon mustard with the garlic/bacon mixture. Add asparagus to saucepan and cook until warmed through.

No Crust Spinach Pie

This weekend has finally been a weekend to stick around the house and it has been great!! We worked around the house all day yesterday, but I took some time to go in and make The Dish Washer a good lunch that we enjoyed on the porch since he was working so hard.

No Crust Spinach Pie

1 Tbsp. vegetable oil

1 onion, chopped

1 (10 oz.) pkg. frozen spinach, thawed and drained

5 eggs, beaten

3 c. shredded swiss cheese

1/4 tsp. salt

1/8 tsp. pepper

Preheat oven to 350. Spray Pam in a 9 inch pie pan. Heat oil in large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. (I LOVE carmelized onions, so I let mine go until they were browning!) Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

I served it with a slice of ham, which seemed to do the trick, because I think the recipe could use more salt. But instead of adding more salt, I will just add the diced ham to the recipe next time. (Probably about 1 c. diced ham will do the trick!)

We had it for lunch, but it would make a good breakfast too!

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10/19 update - I made it tonight with cheddar cheese and added 1/2 tsp. salt instead of 1/4 tsp. I like it much better with cheddar cheese!