Monday, September 22, 2014

King Ranch Chicken


2 large chicken breasts, cooked and cubed
1/2 bell pepper sliced in rings
1/2 sweet onion sliced in rings

1 can cream of chicken soup
1 14.5 oz can diced tomatoes
grated cheese

Layer chicken, green pepper and onion in 8 inch square baking dish.  Mix sauce then pour over chicken and veggies.  Top with grated cheese and bake uncovered at 350 for 30 minutes.  Serve over rice.

Sunday, September 21, 2014

Cream Biscuits

Cream Biscuits

Yield: Makes about 10-12 biscuits
  • 3 tablespoons melted butter
  • 2 cups all-purpose flour, plus more for dusting the surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 1/2 cups heavy cream
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
  2. Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze* for future use.
*To flash freeze, place the unbaked biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

Thursday, September 18, 2014

Blue Cheese Dressing


1 1/4 C mayonnaise
1/4 C buttermilk
1/4 tsp garlic salt
1/4 tsp onion salt
1/2 tsp salt
1 T dried parsley
pepper to taste
2 T crumbled blue cheese


Combine all ingredients and mix until smooth.

Tuesday, September 16, 2014

Taco Ring


  • 1lb lean ground beef
  • 1(1 1/4 ounce) package taco seasoning mix
  • 1cup shredded cheddar cheese (4 ounces)
  • 2tablespoons water
  • 2(8 ounce) packages refrigerated crescent dinner rolls
  • 1medium bell pepper
  • 1cup salsa
  • 3cups lettuce, shredded
  • 1medium tomatoes
  • 14cup onion, chopped (optional)
  • 12cup pitted ripe black olives(optional)
  • sour cream (optional)

    1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
    2. Remove pan from heat.
    3. Stir in taco seasoning mix, cheese and water.
    4. Preheat oven to 375°F.
    5. Unroll crescent dough; separate into triangles.
    6. Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
    7. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
    8. Bake at 20-25 minutes or until golden brown.
    9. Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
    10. If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
    11. Add your toppings to top of ring and finish with more shredded cheese and sour cream.

Sunday, September 14, 2014

Creamy Ham & Broccoli Casserole


  •  1 package (12 ounces) egg noodles
  •  1 package (16 ounces) frozen broccoli cuts
  •  3 cups cubed fully cooked ham
  •  1 cup (4 ounces) shredded part-skim mozzarella cheese
  •  1 cup (4 ounces) shredded Parmesan cheese
  •  1/2 cup half-and-half cream
  •  1/4 teaspoon each garlic powder, salt and pepper
  • Directions

    1. In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.
    2. Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. 
      Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or milk if necessary.
       Yield: 8 servings.

Friday, September 12, 2014

Carol's Sunday Roast


2-5 pound boneless Chuck Roast
1 C water
1//3 C burgandy or red wine
1 package onion soup mix
Garlic powder
Montreal Steak Seasoning


In a large dutch oven, brown roast on all sides, then add remaining ingredients, cover and cook at 300 degrees for 3  hours.  During the last hour of cooking, add vegetables.  For gravy, remove roast and vegetables.  Scrap up brown bits.  Mix flour with cold water and add to pan along with beef broth and cream. Cook to desired consistency.

Fran's Teriyaki Sauce


1/2 C soy sauce
1/2 C sugar
1/8 tsp ginger

Combine and heat over low heat, stirring occassionally until desired thickness

Monday, September 1, 2014

Blueberry Zucchini Bread


Original recipe makes 4 mini-loaves (that is what directions say, I find it makes 1 large loaf and 3 mini loaves)

Optional Crumb Topping

2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts (or oatmeal, which is what I use) and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, nutmeg and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.