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.