Friday, April 27, 2018

Cottage Cheese Enchiladas


  • 1 tablespoon vegetable oil 
  • 2 skinless, boneless chicken breast halves - boiled and shredded
  • 1/2 cup chopped onion
  • 1 (7 ounce) can chopped green chile peppers
  • 1 (1 ounce) package taco seasoning mix
  • 1/2 cup sour cream

  • 2 cups cottage cheese
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 12 (6 inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 (10 ounce) can red enchilada sauce


  1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
  2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Thursday, May 11, 2017

Great Northern Beans - Vegetarian

 I stumbled across this flavorful pot of beans while making white chili for my Pepa. I hadn't finished the recipe for the chili but was impressed with it as it was so I stopped here. It makes a fine pot of  vegetarian beans.


1 small package of dried great northern beans
4 cups of vegetable or chicken broth
4 cups of water

1teaspoon Salt
1teaspoon ground Cumin
1teaspoon dried Oregano
1/4 teaspoon Cayenne
1/2 teaspoon Black Pepper

Soak beans overnight according to package directions. (Pour  into a bowl. Cover with 2 inches of water. Cover and leave overnight. Drain in the morning.)

Pour drained beans into a medium stock pot and add broth.

Bring to a boil, reduce heat to a simmer and cook for 3 hours stirring occasionally, maintaining a low boil.

Test for doneness by removing a few beans and blowing on them gently. If skins peel back, they are ready. Taste for softness too of course.  Most of the additional water will have evaporated and you will be left with a good thick soup.

Add seasoning, stir well and let flavors mingle for 15 mins or so.

Eat and enjoy.

Friday, April 21, 2017

Cracker Barrel Hashbrown Casserole

Another super easy big hit. Wade loves this one!


pounds frozen hash browns, thawed
cup butter, melted
can (10.75 ounces) cream of chicken soup
pint sour cream
cup onion, chopped
cups grated cheddar cheese
teaspoon salt
teaspoon pepper
  • 1
    Preheat oven to 350° F. Spray 11 x 14 inch casserole or baking dish with cooking spray.
  • 2
    In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.

Kelsey's Peanut Butter Pie

Kelsey made this delicious pie for a school function in the 3rd grade. It was one of her first big hits. It's so creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser! 


  • 1 (8 ounce) package cream cheese
  • 1 1/2 cups confectioners' sugar
  • 1 cup peanut butter

  • 1 cup milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 2 (9 inch) prepared graham cracker crusts


  1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
  2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Serve super cold, just out of he freezer.  

Amish Salad

Love this recipie! Sooo addicting! 



  1. Combine chopped broccoli and cauliflower in large bowl.
  2. In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
  3. Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
  4. Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
  5. Refridgerate until serving.

Chicken Fried Rice

Super easy recipe that comes together in 30 minutes or less! Everyone loved it and it's even better the next day  


  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces. To save time, precook these and freeze until ready to use. 
  • 1 1/2 cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
  • 2 to 3 garlic cloves, finely minced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice (I use white, To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
  • 3 to 4 tablespoons low-sodium soy sauce
  • salt and pepper, optional and to taste

  1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
  2. Add the peas, carrots, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. 

Monday, November 28, 2016

Sandra's Broccoli Cheese Casserole

This Broccoli Cheese Casserole is THE favorite family recipe. This casserole is requested at every gathering & is always the first to disappear. I don't know anyone who doesn't love it. Everything Sandra made was delicious but this one just has that something special to make it a favorite.


2 (10 oz) packages of broccoli flowerettes
1 tablespoon mayo (NOT Miracle Whip)
1 cup sharp cheddar cheese (grated is easiest)
1 can cream of mushroom soup (or cream of chicken & mushroom soup)
2 eggs, beaten
Salt & pepper to taste


Preheat oven to 350 & spray a 9 x 13 baking dish with cooking spray.
Boil and drain broccoli according to directions in a large pot. As soon as you drain the broccoli, put it back into the pot and add the cheese so the cheese melts thoroughly.
Add in the soup, mayo, eggs, salt & pepper & mix thoroughly.
Pour into the greased baking dish & bake for approximately 45 minutes or until browned.

*If doubling the recipe, which you should unless you're cooking for 4 or less people, bake for about an hour - an hour & 15 minutes. You'll just have to watch it to time it with your oven.

*You can prepare this a day in advance & bake it the day of with the same results. Just set it out of the fridge at least an hour in advance to bring it to room temp before placing in the oven.

*This would be fantastic with a Ritz Cracker crust. After pouring into baking dish, top with 2 cups of crushed Ritz crackers & drizzle with 2 tablespoons of melted butter. Bake as usual.

Thursday, November 24, 2016

Apple Pie

This homemade apple pie was my own first attempt at making an apple pie from scratch and it quickly became my favorite. It's one of those foods that reminds you of childhood happiness and days long passed.


1 9 inch double crust pie shell
1 Pillsbury pie crust (the kind in a box that you can roll out & cut)
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
8 Granny Smith apples - peeled, cored & sliced


Preheat oven to 425. Melt butter in a sauce pan. Stir in flour to form a paste.
Add water, white sugar, and brown sugar. Bring to a boil.
Reduce temperature and let simmer.
Fill pie crust with apples, mounding high. Cover with a lattice work crust.
Gently pour hot liquid over crust, ouring slowly so it does not run off.
Bake for 15 minutes & then reduce temperature to 350 & continue baking for 45 minutes or until apples are soft.

*If you're as convinced as I was that there is no way the liquid will soak in between the lattice pieces, you can mound the apples, pour 3/4ths of the liquid over them, top with lattice & drizzle the rest of the liquid on top to soak the lattice with the liquid.

*You can peel the apples before you start & soak them in cold water to prevent browning,

Thursday, November 3, 2016

Ham & Potato Bake

This is another comfort food from long ago that I just love. It also came from an old cookbook given to me by my grandmother, Eunice. She was an amazing country cook & I wish I had more of her recipes. That is why I started this blog. So one day, my girls & their children will have all of our family favorites, and the memories that go along with them, in one place.

This recipe is great with leftover ham. I always double it & add lots of extra cheese.


4 cups sliced & boiled potatoes
2 medium carrots, shredded
1 1/2 cups fully cooked ham, cubed
1 can cream of mushroom soup (or celery soup)
1 cup sharp American cheese, shredded (divided in half)
1/4 cup milk
1/8 teaspoon pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter (melted)


Layer half the potatoes & half the carrots in a 2qt baking dish.
Stir together ham, mushroom soup, 1/2 cup of cheese, milk & pepper.
Pour half of the mixture over the potatoes & carrots.
Repeat layers.
Combine bread crumbs, 1/2 cup of cheese, & butter. Sprinkle over casserole.
Bake uncovered at 350 until heated through, about 45 minutes.
Makes 4-6 servings.

Biscuit Topped Stew

I found this recipe in an old cookbook my grandmother, Eunice, had given me & it quickly became a much loved family favorite. It's makes a delicious yet simple comfort food that is perfect for those chilly fall nights & can even be made ahead of time to toss in the oven after a long day.


1 packaged biscuit mix
1/4 cups milk
1/4 cups chopped onion (optional)
1/4 cups green pepper
1 clove garlic
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon basil
1 16oz canned tomatoes (chopped)
2 cups cubed and cooked beef
2 cups cooked vegetables (mixed, stew veggies, or whatever floats your boat)
1 teaspoon beef bouillon granules
1 teaspoon Worcestershire sauce


Mix biscuit mix as directed, roll out & cut into wedges. Set aside.
In saucepan cook onion & green peppers until tender, add garlic & cook until slightly browned.
Stir in flour, sugar, salt, pepper, & basil.
Blend in undrained tomatoes, meat, vegetables, bouillon, and Worcestershire sauce.
Cook & stir until think and bubbly.
Turn boiling mixture into a 1 1/2- quart casserole.
Immediately top with biscuit wedges.
Bake uncovered at 400 till biscuits are golden. (approx 18-2- minutes)
Makes 4-6 servings

Add dry mustard, swiss or cheddar cheese to the biscuit mix.
Add chicken or turkey instead of beef with a little sage.

Monday, April 11, 2016

5 Minute Artisan Bread

There is something to be said about homemade bread. The smells & the flavors awaken memories of childhood & long summer days. Memories of my mom's sourdough bread, dripping with butter filled my mind as I ran across this recipe in a group discussion online. I thought, it can't be that simple but I decided to give it a whirl. Kelsey put it together as I was cooking dinner & we stashed it in the fridge overnight with hopes of fresh bread for breakfast. By morning, we had forgotten all about the stash of dough in the fridge and it wasn't until evening that we took out the bowl of swollen dough, pulled out a large chuck, manipulated it into something resembling a ball & set it to rest on the pizza stone. I was still skeptical that this blob was going to live up to my memories but as the scent of baking bread filled the house, my hopes began to rise. As I sliced into the beautiful golden loaf, piping hot from the oven, I fell in love. I have always been slightly intimidated by sourdough bread but this recipe is fantastically simple & oh so delicious! 


3 cups lukewarm water
1 1/2  tablespoons granulated yeast or 2 (7 1/4 g) packets granulated yeast
1 1/2  tablespoons kosher salt or other coarse salt
6 1/2 cups unsifted unbleached all-purpose flour


~ Preparing Dough for Storage~.
Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.

Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.

Mix in the flour and salt - kneading is unnecessary. 

Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. 

Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. 

*Don't knead, it isn't necessary. 

You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.

~Allow to rise~
Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won't harm the result. Store the dough in the fridge in your lidded container. 

You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature. 

~On Baking Day~
Prepare your loaf tin, stone, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.

Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.

The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.

Rest the loaf and let it rise in the pan you will bake in, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.

Twenty minutes before baking, preheat the oven to 450°F. Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.

Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.

After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.

Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.

Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

Tuesday, March 24, 2015

Homemade Yogurt

Homemade yogurt is extremely easy & delicious! Our family eats a lot of yogurt & it's so expensive in the store! Not to mention, full of sugar & who knows what else. This is my favorite recipe to use so far...

Homemade Yogurt~


1/2 gallon whole milk
1 cup plain yogurt with live active cultures


1. Pour milk into a thick pot or dutch oven & heat to just before boiling, approximately 200°F,  over med-high heat, stirring to prevent scorching.

2. Remove from burner & allow to cool to 115°. Stir occasionally to prevent skin from forming. Just stir skin back into milk if it does form. You can place pot in fridge or in ice water to speed process. It only takes about 20-30 minutes to cool by itself though.

3. When the temp reaches 115°, remove about 1 cup of water & whisk it into the 1 cup of yogurt. Then pour the mixture back into the pot of milk.

4. Place a lid on the pot, place the pot into the oven, wrap the pot with a towel, & leave it for 4-6 hours. Don't touch it!! You want the temp to stay around 115°. Just leaving the oven light on should keep it at the correct temp. If it's cold out though, preheat your oven to the lowest setting (mine's 150°) and turn off, leaving the light on, before putting the wrapped pot into the oven. You can turn the oven back on for a minute to keep the temp up if necessary. Usually though, just leaving the light on is enough.

5. After 4-6 hours, Tilt the pot slightly. If it's watery, leave it for 4 more hours. You can leave it overnight if necessary. It won't spoil.

6. Set 1 cup to the side to use as your next yogurt starter & flavor the rest as desired or leave it plain. You can add vanilla extract, vanilla beans, lemon extract, lemon juice/zest, chopped or blended fruit, granola... the possibilities are endless.

To make thicker or Greek yogurt, after the initial 4-6  hours of thickening, simply pour into a strainer or colander lined with cheesecloth, coffee filters, or paper towels, cover with plastic wrap & allow to sit in the fridge (over a bowl) for 1 hour to overnight. 1 hour will drain about 20% of the liquid, 3-4 hours will drain about 50%, & overnight will get you a nice thick Greek yogurt.

Tuesday, December 9, 2014

Wade's Chicken Alfredo

All of the kids love their dad's Chicken Alfredo. <3


3 or 4 chicken breast, cut into 1 inch chunks
2 jars Classico Creamy Alfredo Pasta Sauce
1 bell pepper (chopped)
1 container sliced baby bella mushrooms
1 (8oz) package shredded mozzarella cheese
Parmesan Cheese
1 pkg pasta (either angle hair or fettuccine)
Salt, pepper, garlic


Heat oven to 350 & grease a 9x13 baking dish.

1. Bring a large pot of salted water to a boil. Add pasta & stir frequently until tender. Drain & toss with butter.

2. Season chicken & saute in a bit of olive oil until cooked thoroughly.

3. Season peppers & mushrooms & saute in a bit of olive oil until tender.

4. In a large pot mix, Alfredo sauce, chicken, peppers, mushrooms. Heat thoroughly over medium heat, stirring constantly. Don't burn it, it should just take a minute.

5. In the baking dish layer sauce, pasta, & cheeses, in that order. (pour some sauce in & spread it out, add a bunch of pasta & spread it out, sprinkle cheese on top, repeat.) Just get it all in there & all mixed basically. Top with cheese.

6. Bake until cheese melts & it's hot and bubbly. Cool for a few mins & enjoy.

Chicken & Dumplins

There is nothing better than a big bowl of Chicken and Dumplins on a cold day. <3 This is Samantha's favorite recipe.


3 or 4 chicken breast
3 or 4 cans Butterball chicken broth
2 stalks celery
1 bay leaf
salt & pepper
dash of thyme
self rising flour
Pops Cat Head Biscuits dough or few cans of bang biscuits. (the cans of biscuits that pop when you open them)


1. Throw it all in a stock pot & bring it to a boil.

2. Reduce heat, cover & simmer for about an hour. (don't forget to stir occasionally)

3. Remove chicken, shred & put back in the pot. Increase to a low boil.

4. Quickly pinch off small pieces of dough, plop in some flour & toss in the pot. Push dough balls down under the liquid when the pot starts filling. Make sure you stir from the bottom too.

5. Reduce heat & stir frequently for 20 more minutes or so. Add more salt & pepper to taste.  

Portobello Penne Pasta Casserole

This savory casserole is loaded with flavor. Absolutely delicious & my personal favorite. 


1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
1/2 pound portobello mushrooms, thinly sliced
1/2 cup margarine
1/4 cup all-purpose flour
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup soy sauce


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

2. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside.

3. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened.

4. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.

Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Pop's Cat Head Biscuits

Pop made these biscuits every chance he got, just like his mom made them. They are amazing drizzled with honey, stuffed with sausage & eggs, or smothered in milk gravy.


2 cups Martha White® Self-Rising Flour
1/4 Vegetable oil (or shortening)
3/4 cup milk (or buttermilk)


Heat oven to 450°F & Oil a cast iron skillet.

1. Place flour in large bowl. With a large spoon or by hand, carefully blend in oil (or cut in shortening with pastry blender or fork until mixture resembles coarse crumbs)

2. Add milk; stir gently.

3. The dough will be kind of sticky and wet, there is no need to knead this dough. All you have to do is stir the dough just until it comes together and then scoop about 6 heaping mounds into a well-oiled cast iron skillet. (Place one in the center and the remaining in a circle surrounding the center one.)

Bake until golden brown on top, about 20 minutes.

Use only Martha White flour. The more you make this recipe, the better you will get at making them awesome. It's definitely one of those "feel" recipes. <3

Broccoli Cheese Soup

Amazing & creamy Broccoli Cheese Soup. Everyone just loves this recipe. Don't skimp on the lemon pepper, it makes the dish! 


4 cups broccoli
1 can Butterball chicken broth
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
 Dash black pepper
¼ teaspoon lemon pepper
1 cup milk, half-and-half, or light cream
1 pkg sliced Kraft Cheese.  (24 pack)
1 cup cheddar cheese (optional)


1. In a large saucepan cook broccoli, covered, in a large amount of boiling water for 8-10 minutes. Drain well.

2. In a food processor combine the broccoli and about 3/4 cup of the chicken broth. Cover and process for about 1 minute or until completely smooth. Set aside.

3. In the same saucepan melt butter. Stir in flour, seasoning, salt, pepper & lemon pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.

4.Stir in the broccoli mixture, and any remaining chicken broth. Cook and stir until heated through. 

5. Add sliced cheese to taste, at least half a package. I use more & add cheddar cheese too. If necessary, stir in additional milk to reach desired consistency. 

If desired, season to taste with additional salt and pepper. Makes 4 servings. (about 4-1/2 cups). Serve with bread sticks.

Crockpot Steak & Gravy

 This is one of Kelsey's favorites. <3 She loves it served over rice. I love it because it's a simple crockpot meal & it's low cost for even a large crowd. 

2 to 3 lbs of cheap steak (round), sliced thin.
2 packets brown gravy mix
2½ cups water
Salt & pepper to taste

Brown steak in an lightly oiled frying pan.
Place all ingredients in crockpot.
Cook all day (8-10 hrs) on low.

Serve over rice, flat noodles, or mashed potatoes.

Pecan Pie

Dad & Pop's favorite Pecan Pie. It's also the classic Karo Syrup recipe. 


1 cup Karo® Dark Corn Syrup
3 eggs (lightly beaten)
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked deep-dish pie crust


1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a SPOON.
3. Place unbaked pie shells onto a large baking sheet & place on over rack.
4. Add pecans, pour filling over pecans.
6. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours before serving.

(Pie is done when center reaches 200°F. Tap center top of pie lightly - it should spring back when done. If pie crust is overbrowning, cover edges with foil.)

Chicken Stroganoff Pot Pie (Crockpot)

This is one of our favorite crockpot meals. Very easy to make & delicious served over hot biscuits. A true southern comfort food.

Ingredients (serves 4)

1 pkg. Chicken gravy mix
1 can Butterball chicken broth
3 boneless skinless chicken breast, cut into 1-inch pieces
1(16-oz.) Pkg. Frozen stew vegetables, thawed, drained
1 cup frozen sweet peas, thawed
1 small jar sliced mushrooms, drained
Salt & pepper to taste

1/2 cup sour cream
1 tablespoon all-purpose flour


1. In large slow cooker, combine gravy mix and broth; stir  until smooth. Add chicken, stew vegetables and mushrooms; mix well.

2. Cover & cook on low for 4 hours.

3. About 1 hour 10 minutes before serving, blend sour cream and 1 tablespoon flour until smooth. Stir into chicken mixture & increase heat setting to high. Cover and cook 20 minutes.

Serve over biscuits.