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My family loves this recipe.  It’s easy to prepare, but it does take a while to bake.


3 chicken breasts, cut into cubes

2 cups chicken broth

2 cups long grain rice

1 can cream of chicken soup

1 can cream of mushroom soup

1 can cream of celery soup

Salt and ground pepper to taste

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 cup butter, cut into cubes

2 cups shredded cheddar cheese


-Preheat oven to 400 degrees.

-Spray a large casserole with nonstick spray (I used large lasagna pan).

-In a very large bowl, add all the ingredients EXCEPT  butter and cheese.  Mix.

-Arrange butter evenly over mixture.

-Cover with foil and bake 50 minutes.

-Add cheese and bake uncovered for an additional 25 minutes.

-Remove from the oven and let stand 15 minutes.


Chicken and Rice Casserole

Adam created this masterpiece so I cannot take credit.  I will take credit for thoroughly enjoying it!!


3 pound round or rump roast

1 onion, sliced

1 green pepper, sliced into strips

1 cup mild pepper rings, drained

1 quart diced tomatoes

1 1/2 cups water

2 Tbsp. garlic, minced

1 tsp. Italian seasoning

1 tsp. basil

1-2 tsp. salt

2 Tbsp. olive oil

2 cups shredded cheddar cheese (for topping)

hoagie or hard rolls

Giardiniera (optional for topping)


-Sear or grill roast to add flavor.

-In a crock pot, add onions, pepper, water, pepper rings, tomatoes, spices and salt.

-Add the roast and cook on low all day or on high for 5 hours.

-Shred the meat and return to crock.

-Place meat mixture on hard roll.

-Top with shredded cheddar and Giardiniera if desired.



I was so inspired by the buffalo chicken pasta, I had to try it with an Italian twist and it was yumptious!


1 box pasta, cooked and drained (I used rigatoni, but any would be good.)

1-24 ounce jar spaghetti sauce

1-8 ounce block cream cheese

1 tsp. Italian seasoning

1 tsp. basil

1 tsp. parsley

4-5 cups shredded cheese ( I used a Mexican blend but any would be good.)



-Preheat oven to 350 degrees.

-In a large bowl,  soften cream cheese in the microwave.

-Add spaghetti sauce, Italian seasoning, basil, parsley and 3 cups shredded cheese.

-Add cooked pasta and mix gently.

-Spray a 9 x 13 casserole dish and add mixture.

-Top with 1-2 additional cups of cheese.

-Bake for 30 minutes, uncovered.


Creamy Tomato Pasta

One of my students shared this recipe with me and it sounded really great. I made it and changed it a bit. I made it for my family and they absolutely LOVED it! I think this will be a staple at our house!! If you love buffalo chicken dip, you are going to flip for this delicious pasta bake. Thanks, Jess, for sharing this recipe with me!

1 pound of penne pasta
3 chicken breasts, cubed
2-3 Tbsp. vegetable oil
4-5 cups shredded cheddar or cheddar jack cheese
3/4 cup hot sauce
1 cup Ranch dressing
1- 8 ounce block cream cheese

-Cook pasta according to box. Drain.
-Cube chicken and saute in a large skillet with 2-3 Tbsp. oil. Drain liquid once chicken has cooked.
-Preheat oven to 350 degrees.
-Prepare a 9 X 13 or large casserole by spraying with cooking spray. ( I use a deep 9 x13.)
-In a large mixing bowl, soften cream cheese in microwave.
-To softened cream cheese, add 3/4 cup hot sauce, 1 cup of Ranch dressing and 3 cups shredded cheese.
-Add cooked chicken and pasta. Stir together gently.
-Add mixture to prepared casserole.
-Sprinkle with 1-2 cups additional cheese.
-Bake for 30 minutes, uncovered.
-Serve warm.

Buffalo Chicken Pasta

This is a quick meal to throw together and allow the slow cooker to work its magic. I was thrilled at how great this recipe tasted and how simple it was to make!

2 pounds boneless, skinless chicken
1 large onion, sliced
2 green peppers, cut into strips
1 1/2 cup salsa
2 (1.4 ounce) packages of fajita seasoning mix
8-10 flour tortillas
Toppings of your choice (tomatoes, sour cream, shredded cheese)

-Place chicken into slow cooker.
-Place onions and peppers on top of chicken.
-Mix salsa and fajita seasoning in a bowl. Pour over chicken.
-Cook on high for 4 hours until chicken is done.
-Take 2 forks and shred chicken in slow cooker.
-Place chicken fajitas onto flour tortillas. Add toppings. Serve.


This is a great meal for the slow cooker!

3 pound chuck or arm roast
2 cups water
1/2 cup soy sauce
1 tsp. rosemary
1 tsp. thyme
1 tsp. garlic powder
1 bay leaf
3-4 peppercorns
8 French rolls

Place all of the ingredients except rolls into a slow cooker. Cook on low 6 hours. Remove bay leaf. Remove roast from broth. Shred with a fork and add back to broth. Serve on rolls.

French Dip on a Italian Roll

This is one of our favorite and most versatile pasta dishes.  I use whatever meat I have on hand, chopped pepperoni, sausage, hamburger, or diced ham.  Sometimes I don’t add meat and it still tastes great!


1 pound of pasta

2- 24 ounce jars of your favorite spaghetti sauce

1 cup Parmesan cheese

4 cups (or 1-16 ounce bag) mozzarella cheese

Basil (several leaves, chopped) or a couple of tablespoons of dried basil

1 Tbsp. Italian seasoning

1 Tbsp. minced garlic

1 small onion, diced

1 pound of meat of your choice



Cook pasta according to package.  While pasta is cooking, saute meat, onions and garlic until meat is cooked and onions are tender.  In a 9 x 13 dish, empty 2 jars of spaghetti sauce, add Parmesan cheese, mozzarella cheese, basil, and Italian seasonings.  Stir together.  Add meat, onions and garlic.  Stir.  Drain pasta and add. Stir.  Cover and bake at 375 degrees for 1 hour.  Serve.


Pasta Bake with sausage and fresh basil


Vodka sauce is one of my favorite sauces to put over pasta.  This is a great recipe that we  use.



2 Tbsp. Vodka

1 quart heavy cream

1 – 24 ounce jar spaghetti sauce (We like DelGrosso.)

2 cups mozzarella plus 1/4 cup for plating each dish

1 Tbsp. minced garlic

1 Tbsp. Italian seasoning

1/2 cup Parmesan cheese



Combine all the ingredients and simmer on low while whisking until the cheese melts.  Don’t boil or the cream will curdle.  I add about 1/4 cup additional mozzarella to the plate, place pasta on top and then top with sauce.  I added some breaded chicken to this dish.

Vodka Sauce and Chicken over Pasta

This is a delicious and hearty meal and makes enough for several meals.  I froze a batch to have again soon!  I love the combinations of different meats (chicken, pork, and beef) in this stew.  I can’t wait to have it again.  It is a traditional Southern dish but I had never made it before.  I will be making this again soon!


1 Tbsp. olive oil

1 cup onions, chopped

2 stalks celery, chopped

1 1/2 pounds ground pork

1 1/2 pounds ground beef

1 (3  pound) whole cooked chicken, deboned and shredded

3 cans (14.5 ounce) cans whole peeled tomatoes with liquid, chopped

1 cup ketchup

1/2 cup hickory flavored barbecue sauce

salt and pepper to taste

hot sauce to taste (optional)

1 green bell pepper (You will remove this at the end of cooking)

3 (14.75 ounce) cans corn  (Most traditional recipes use cream style corn, but my husband doesn’t like it so I used regular.)



Heat olive oil in a large skillet and saute onions and celery until soft.  Mix in the pork and beef and cook until browned.  DO NOT drain. Transfer this mixture to a large stockpot over low heat.  Stir in the shredded chicken, tomatoes and their liquid, ketchup and barbecue sauce.  Season with salt and pepper and hot sauce.  Place a whole green pepper into the mixture (you will remove this at the end).  Cook, stirring occasionally, 2 hours, or until thickened.  Stir the corn into the stew mixture.  Continue cooking for 1 hour or until desired consistency.  Remove the green pepper and discard.  Serve stew.

Brunswick Stew

Chinese food is a favorite treat for our family. I found this recipe and we have made it twice in two weeks. So it was definitely a hit with everyone.


2 lb boneless chicken breast

6 Tbsp. cornstarch

1/4 cup flour

2 Tbsp. Soy Sauce

1/4 cup ketchup

1/4 cup sugar

1/4 cup cider vinegar

1 can (8 0z) pineapple chunks in juice

2 Tbsp. vegetable oil

2 onions cut into 3/4 inch pieces

2 bell peppers cut into 3/4 inch pieces



Cut chicken into 3/4″ pieces and place in medium bowl. Add 4 Tbsp cornstarch, 1 Tbsp soy sauce and flour to the chicken. Mix well to coat the chicken.  In a small bowl add the remaining cornstarch and soy. Also add ketchup, sugar, vinegar, and juice from pineapple. Whisk into mixture until well mixed. Add the oil to a hot wok preferably. If you don’t have a wok, use a large pan. Add the chicken and stir fry until the outside is nicely browned. Then place the chicken on a cookie sheet and add to a 425 degree oven for 10 minutes. Add the vegetables to the hot wok and stir fry until tender crisp. Now add the pineapple and sauce and stir fry until thickened. Remove from heat and add the chicken back to the pan and mix quickly and serve with white or fried rice.


Sweet and Sour Chicken with white rice

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