THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Fall Fluff

There is a recipe online called Pumpkin Fluff that is all the rage, but my family doesn't care for pumpkin that much so I decided to use sweet potatoes instead, but I certainly can't call this recipe an original of mine.   The Pumpkin Fluff recipe is where I got the idea for this.

1 29-ounce can cut sweet potatoes in syrup, drained well
1 8 ounce container of Cool Whip, almost completely thawed
1 package of instant vanilla pudding
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
3 ginger snap cookies, crumbled


In a large bowl with electric mixer, blend sweet potatoes until very smooth. Add dry pudding mix (do not mix with milk) and spices and continue to mix well. Then fold in Cool Whip until thoroughly mixed. Place in a container for serving and cover. Refrigerate one hour and then top with ginger snap cookie crumbs and serve with ginger snaps for dipping.

If you want to use pumpkin instead of sweet potatoes, just substitute one 15 ounce can of solid pure pumpkin, not pumpkin pie filling.

Chicken-Bacon-Ranch Casserole

There are thousands of versions of this casserole online.  This is my version and it is heavenly.  Try it and enjoy!


8 slices of bacon, cut into 1-inch pieces
1 lb. boneless, skinless chicken breasts or tenders, diced
1 tbsp. olive oil
1 packet dry Ranch dressing mix
16 oz. pasta (I used penne)
1/2 cup fresh Parmesan, shredded
1 cup sour cream (optional)
Pepper and garlic powder
1 jar Alfredo sauce (14.5 oz.)
½ cup Colby and Monterrey Jack cheese blend, shredded


Preheat oven to 350 degrees and spray some cooking spray in a 9 x 11 baking dish.
Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.
Place bacon on a paper towel to absorb the grease.
Drain most of grease in skillet.  I left about 1 tablespoon
Add olive oil to bacon grease.
Add chicken to skillet, sprinkle with garlic powder and pepper and cook until no longer pink.
Sprinkle most of ranch dressing mix on top of chicken and cook 2 more minutes, stirring frequently.
In a pot of boiling water, cook pasta until al dente.
In a large mixing bowl, add pasta, the rest of the ranch dressing mix, parmesan cheese, sour cream and Alfredo sauce.  Mix well.
Toss in chicken and bacon and mix.
Pour into casserole dish.
Bake 25 minutes.
Remove from oven and top with Colby and Monterrey Jack cheese.
Bake 5 more minutes.




Zucchini and Beef Skillet Dinner

I love stuffed zucchini, but sometimes I just don't want to heat up the oven.  So, here is a sort of skillet version of stuffed zucchini. 


1 pound ground beef (ground pork might be very good as well)
2 cups of sliced zucchini (I cut them in half and then sliced each half
in ¼ inch slices)
1 medium onion, diced
1 bell pepper, diced
2 buds/toes of garlic, minced
2 tablespoons parsley flakes
1 tablespoon Italian seasoning blend
1 (14.5 ounce) can of tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon sugar
½ teaspoon pepper
1 teaspoon garlic powder
½ teaspoon salt or seasoned salt
1 ½ cup instant/minute rice
1-1 ½ cup shredded mozzarella cheese or Italian blend cheese
½ cup shredded fresh parmesan cheese
Sliced black olives to garnish top.
Optional:  Add 1 cup of corn when you but in zucchini.

 In a large skillet, brown meat with onions, bell pepper, and minced garlic until meat is nearly done (just a little pink left).  Drain any grease from meat.  Add zucchini and continue to cook at medium high heat stirring until zucchini begins to get tender.  Add all other ingredients except rice and cheese.  Bring to a boil.  Add rice and stir well.  Put lid on skillet and reduce heat to simmer.  Simmer for 20 minutes.  Stir to make sure everything is done and continue cooking if necessary.  Once rice and zucchini are tender, top with cheese.  Let sit for 5 minutes for cheese to melt. Top with black olives. Serve and enjoy. This is great with garlic bread.