Chicken Alfredo

Ingredients~

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


Directions~

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. This serves a small family, double for more than 2 or 3 people. 

Ingredients~

2 chicken breast (or rotisserie chicken from deli)
4 cans or 2 boxes 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)

Directions~

1. Throw it all (except biscuits) into 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. Dumplings will not float at top when done. (Taste one to test for doughiness) Add more salt & pepper to taste.  

Portobello Penne Pasta Casserole

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

Ingredients~ 

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

Directions~

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.

Broccoli Cheese Soup

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

Ingredients~

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)

Directions~

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. 

                      

Ingredients~

2 to 3 lbs of cheap steak (round), sliced thin.

2 packets brown gravy mix

2½ cups water

Salt & pepper to taste

Instructions~

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.

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)

2 pkg. Chicken gravy mix

2 cans Butterball chicken broth

3 boneless skinless chicken breast

1(16-oz.) Pkg. Frozen mixed or stew vegetables

1 small jar sliced mushrooms, drained

2 Bay Leaves 
Salt & pepper and Italian Seasoning to taste

1/2 cup sour cream

1 tablespoon all-purpose flour

Directions~

1. In large slow cooker, combine gravy mix and broth; whisk until smooth. Add chicken, frozen vegetables, mushrooms and seasonings. 

2. Cover & cook on low for 6 hours.

3. About 20 mins before serving, pull chicken out, shred and return to crockpot. Add sour cream, stir into chicken mixture & increase heat setting to high. Cover and cook 20 minutes.

Serve over hot biscuits or flat egg noodles. 

Beef Stroganoff~

This is our favorite recipe for beef stroganoff. It's a Paula Deen recipe that I have adapted for the crockpot.  

Ingredients (serves 4-6) 

6 tablespoons all-purpose flour

1 cup water

4 tablespoons butter

2 lbs round steak (cut into strips) or stewing beef 

1 (10 1/2 ounce) can condensed cream of mushroom soup

1 (10 1/2 ounce) can condensed French onion soup

1 cup sour cream

Seasoning (salt, pepper, dash of garlic)

Bag of egg noodles

Directions
1. Season meat, heat butter in large skillet (medium-high), add seasoned meat & brown on all sides.  

2. Place cooked pieces into crock pot as you go & pour the pan drippings into the crockpot when you have finished browning all of the meat.
3. Add cream of mushroom soup & French onion soup. 

4. Set crock pot on low & cook for 7 or so hours.

5. 1 hour before serving, turn crock-pot to high, mix flour & water together & slowly pour into crockpot. (stir continuously for a minute until well mixed) 

6. 15 minutes before serving, add sour cream to crockpot, stir. 

7. Boil noodles on stove top according to package directions. 

8. Serve Stroganoff over noodles.

Slow Cooker Buffalo Chicken Sandwiches

Ingredients~
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Directions~
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, splash with a little extra buffalo wing sauce & a squirt of Ranch dressing to serve.

Chicken Pot Pie

This is an awesome Chicken Pot Pie recipe. It takes a little work but it is amazingly worth it. I started with a recipe from a Paula Deen cookbook but I wasn't happy with the use of canned ingredients so I revamped it & made it all from scratch.

Cream of Cheddar Cheese & Celery
2 stalks celery (chopped finely)
6 tablespoons butter
6 tablespoons all-purpose flour
2 cup milk
1 cup shredded mild cheddar cheese
salt & pepper, to taste

Melt butter & celery in a saucepan over medium-low heat, saute lightly for just a minute or two; add flour and whisk until smooth and bubbly. Remove from heat; gradually add milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt & pepper to taste.

~~~~~~~~~~~~~~~

Pot Pie Ingredients~
Recipe cream of Cheddar Cheese & Celery Soup (recipe above)
1/2 cup milk
1 chicken, skinned, cooked, boned, and cubed
1 medium onion, diced
One 10-ounce package frozen green peas (or one 8-ounce can, drained)
3 carrots, sliced, cooked, and drained
Salt and pepper to taste
1 pastry for top and bottom (recipe below)
Butter to dot pastry

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 13x9x2-inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 minutes until golden brown.

~~~~~~~~~~~~~~~

Pastry Ingredients
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup Crisco shortening
Ice water

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8-inch thick.

Pop's Cornbread Dressing

2 whole chickens
8 cans Butterball chicken broth
2 bags Pictsweet Seasoning Mix (frozen onion, peppers, celery)
4 cups Hoovers Cornmeal
4 cups HOT water
3 stalks celery - diced
salt and pepper to taste
4 bay leaves

Boil 2 whole chickens in a large stock pot of chicken broth until thoroughly cooked. Debone & add meat back into stockpot. Add Seasoning Mix, celery, bay leaves, salt & pepper (to taste). Set to simmer.

Bake two flats of Hoovers cornbread in 2 overly oiled cast iron skillets.
(Cornbread - Mix cornmeal, hot water & a little salt in a medium size bowl until mixture forms a shape-able doughy ball. Press into overly oiled skillets & bake @450 until golden brown, about 30 minutes)

Remove bay leaves. Coarsely crumble cornbread into the stockpot. Add salt liberally to taste. It's should be soupy at this point, but not excessively. Continue cooking while stirring frequently as it thickens, adding more broth if needed.

Ultimate Baked Potato Soup~

This is one of my favorites. I was very skeptical about adding the cilantro & tarragon. It tasted so good already that I didn't want to ruin it but I am so glad I added it! The herbs add perfection to this dish so don't leave them out! Pureeing 1/2 the soup is an important step too. It makes the soup so creamy. I double the recipe for our large family & sprinkle a little cheddar cheese on top. Enjoy!!


Ingredients~

* 1 pound bacon, chopped
* 2 stalks celery, diced
* 1 onion, chopped
* 3 cloves garlic, minced
* 8 potatoes, peeled and cubed
* 4 cups chicken stock, or enough to cover potatoes
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 1 cup heavy cream
* 1 teaspoon dried tarragon
* 3 teaspoons chopped fresh cilantro
* salt and pepper to taste
* Cheddar Cheese to top it with.

Directions~

1. In a Dutch oven (or large non-stick pot), cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Creamed Chipped Beef

I remember eating this as a child with my grandmother. I've never found her recipe but this one is extremely close if not exact.

Ingredients

* 5 cups milk
* 3/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 cup butter
* 12 ounces beef lunch meat (such as Carl Buddig ®)
* 16 slices bread, toasted

Directions

1. Whisk the milk, flour, salt, and pepper together in a bowl until smooth.
2. Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.

Chicken & Dumplins in a Crockpot!

I found the idea for this recipe the other day & after some tweaking, this is THE BEST quick & easy Chicken & Dumplins I have ever made. It was sooooo easy, it's perfect for a busy day!

Ingredients~
6 boneless chicken breast
3 cans Butterball chicken broth
2 cans cream of celery soup
1 celery stalk (chopped)
2 cans bang biscuits
1 bay leaf
salt & pepper to taste

In a large crock-pot mix together chicken broth & cream of celery soup (will be slightly lumpy). Add chicken breast, celery, bay leaf, & seasonings.

Cook on high for 5 hours.
Remove bay leaf.
With 2 forks shred chicken breast & stir well.

Open biscuits & flatten each one with the palm of your hand or with a rolling pin. Slice each into 4 strips & then in half.
Toss them into the crock-pot as you cut, stir.
Cook on high 90 minutes, stirring once.

*Mema's Cottage Cheese Loaf

This recipe was passed down to me by my grandmother, Reba. It's a traditional Seventh Day Adventist dish & it is one of my favorites. I have seen other similar recipes but none can compare to this one.
Ingredients~

1 24oz container of Cottage Cheese
½ C Chopped Pecans
½ C Chopped Celery
1 med Onion
4 LG Eggs (beaten)
1 stick Butter (melted)
2 Beef or Veggie Bouillon Cubes (The very best is Washington Broth.)
5 C Special K cereal
Salt & pepper to taste

Directions~


1. Dissolve bouillon cubes in melted butter.
2. In a large bowl, mix all ingredients together.
3. Pour into a greased 9x9 baking dish.
4. Bake @ 350 for about 40 mins or until firm in the center.

OAMC~ Double or triple recipe & freeze extra batches.

Chicken Fried Steak

This is one of the first "difficult" recipes I attempted to make back when I was first learning new recipes. The gravy is just wonderful, so creamy with a nice kick of spice in the undertones of flavor. It's not healthy, but it is O' so worth it!

Ingredients

2 1/2 cups all-purpose flour, divided
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1/2 teaspoon celery seeds
2 tablespoons chili powder
3 eggs, lightly beaten
3 pounds beef chuck steaks, well trimmed
1 cup oil for frying
2 1/2 cups milk
1 cube beef bouillon

Directions

1.In a shallow bowl, combine 2 cups of the flour, salt, garlic salt, celery seeds, chili powder and cayenne pepper; set aside. In a bowl, beat together eggs and remaining 1/2 cup flour. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then back into the flour mixture.
2.Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain, and keep warm.
3.Pour off all but 1 tablespoon of the oil, then stir in the leftover seasoned flour. Cook over medium heat, stirring constantly, until the flour is browned. Remove from the heat and Stir in milk, and beef bouillon. Return to the heat and bring to a simmer, stirring constantly, until gravy thickens.

*Sour Cream Pork chops

Ingredients

6 boneless pork chops
salt, pepper & garlic powder to taste
1 onion, sliced
1 large bell pepper, sliced
1 can Butterball chicken broth
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions

1.Season pork chops with salt, pepper, and garlic powder. In a skillet over medium-high heat, brown chops in a small amount of oil.
2.Place chops in slow cooker, and top with onion & pepper slices. Pour chicken broth over chops. (add a little more salt & pepper to taste) Cover, and cook on Low 7 to 8 hours.
3.After the chops have cooked, in a small bowl, blend 2 tablespoons flour with the sour cream; mix in a little juice from the crock pot to thin, pour into crockpot & stir, breaking apart chops slightly as ya go. Turn slow cooker to High for 20 to 30 minutes, or until sauce is slightly thickened. Stir. Serve over flat noodles.


Extra notes ~

~If you don't like onions, omit them or dice them small & put them in first, under the chops. They will be completely dissolved by the time it's done.

~For a quick & easy meal. Fry twice as many pork chops & freeze extras for use in this recipe next time.

*Honey-Lime Pork Chops

Ingredients

2 limes (juiced & quartered)
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops

Directions

1.In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from the heat for 6-7 minutes on each side or until juices run clear.

OAMC~ Double/triple recipe. Add all ingredients into a Zip-bag bag & freeze until needed.

*Meat Loaf

I've tried several recipes over the years & this is definitely our family's favorite.

Ingredients

1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
2.In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
3.Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
4.Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

OAMC~ Double/triple recipe, freeze before cooking.

*Spinach Cheese Manicotti

I usually brown some chicken & spread it around between the manicotti

Ingredients

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 cup water
1 (8 ounce) package manicotti shells (or Jumbo Shells)

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine ricotta, spinach, and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
3.Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
4.Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

OAMC~ double/triple batch & freeze before baking.

Cottage Cheese Chicken Enchiladas

This enchilada recipe is so creamy and delicious. Every time we make this for a crowd, everyone raves about its flavor and asks for the recipe. Even people who don’t like cottage cheese, love these delicious enchiladas! 

Sometimes, when we’re in a hurry, we just layer everything (except the tortillas) into a 9 x 13 baking dish and bake it without the tortillas. Then we scoop it out into warmed tortillas. 

Samantha has taken this recipe and added her own twist to it. The next time she reads this, I encourage her to write it down as she goes and send it to me so I can add it here! 💕

Ingredients: (double for company) 

1 tablespoon vegetable oil 

2 skinless, boneless chicken breast halves - boiled and shredded 

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 and a couple shakes of ground black pepper 

12 (6 inch) flour tortillas 

2 cups shredded Monterey Jack cheese 

1 (10 ounce) can red enchilada sauce 

 Directions 

1.To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken and green chile peppers and saute until browned, add taco seasoning and prepare meat mixture according to taco 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. Lightly grease a 9x13 baking dish and pour in enough red enchilada sauce to cover the bottom of the pan. 

5. 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 shredded cheese. 

6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.