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.

Broccoli and Cauliflower Hot Dish


This is a quick, easy, and delicious side dish or entree.  It is a great dish for potlucks as well.

1 16 ounces frozen cauliflower florets, thawed. 
1 16 ounces frozen broccoli florets, thawed
1 small onion, diced finely
1 can of cream of mushroom soup,
1/2 cup mayonnaise or sour cream
4 sliced of fried bacon, crumbled
1 cup of shredded sharp cheddar ]
1/2 cup of shredded Parmesan cheese
1/2 tsp. paprika
1/2  tsp. pepper
1/2 Tablespoon garlic powder
1/2 cup Italian bread crumbs.
1/4 stick of butter, cup into small cubes/slices

Make sure the broccoli and cauliflower are fully thawed and drained of any water. 
Preheat oven to 350 degrees
Use a bit of butter to coat casserole dish
 In a large bowl, mix soup, cheeses, mayo/sour cream, onion, bacon, pepper, paprika, and garlic powder. Toss in cauliflower and broccoli  and fully coat with mixture. 
Pour into casserole dish. Top with bread crumbs. Dot with butter cubes/slices,
Bake 30-35 minutes

Simple Cordon Bleu Chicken Breasts


When you enjoy the taste of cordon bleu chicken, but don't want the hassle, try this
simple and delicious recipe.



4 thin cut boneless skinless chicken breast
4 slices of smoked or black forest ham
4 slices of Swiss cheese
3-4 Tablespoons of grainy mustard
Garlic powder
Pepper 
Parsley to garnish


Preheat oven to 350 degrees.  Season both sides of chicken breasts with garlic powder and pepper.  You may want to add seasoned salt.  I didn't because both the ham and cheese provide a salty flavor.  
Spray a baking sheet with cooking spray.  Placed seasoned breast in pan.  Brush mustard on the breasts--covering all off it.  Place ham on top of mustard. Top with cheese.  Bake for 25-30 minutes or until chicken is done. Garnish with parsley and enjoy. 

Kay's Corn Chip Salad


I am sure if you are on social media, you have seen several TikTok videos of people sharing their versions of Corn Chip Salad.  Well, they all looked so inviting that I combined 3 of them to make my version.  We loved it!  

2 cans (15.4 ounces each) whole kernel corn, drained
1 can (15.4 ounces) black beans, drained and rinsed
1 can sliced black olives
2 cups shredded Mexican/Fiesta cheese blend
1 medium sweet red pepper, chopped
1 medium red onion, chopped
1 cup mayonnaise
¼ cup sour cream
½ teaspoon salt
½ teaspoon pepper
Juice of one lime
1 package (9.25 ounces) chili cheese-flavored corn chips

 

In a large mixing bowl, add black beans and cover them with the lime juice.  Then add all other ingredients except chips.  Cover and refrigerate for at least 2 hours. 20-30 minutes prior to serving remove from refrigerator and fold in chips.  You can leave the chips whole or crush them.  I prefer whole.



Paprika Chicken Florentine


My husband and I happened upon this recipe when we had most of the ingredients and needed to cook something.  It turned out delicious and will be back on our table soon.  Try it and let me know if you like it.

6 boneless skinless chicken thighs
2 cups chopped fresh spinach
6 ounces fresh mushrooms, sliced
3 buds/toes of garlic, finely diced
1 16 ounce jar of Alfredo sauce
1/2 cup whole milk or half and half
1 cup fresh grated Parmesan cheese
1 medium onion, diced
1 Tablespoon diced parsley
2 Tablespoons sweet paprika or 1 tablespoon sweet paprika and 1 tablespoon smoky paprika
salt and pepper and garlic powder
pinch of red pepper flakes
2 tablespoons olive oil
1 Tablespoon butter
Your favorite pasta


Unfold the thighs and season both sides with paprika, salt, pepper and garlic powder.  Rub the chicken so that the pieces are fully covered.  The paprika will give it a dark orange red color.  In a large skillet with lid, melt butter in olive oil.  Add chicken.  You will brown the chicken on both sides--about 3-4 minutes.  Remove for pan.  Use the remaining butter and olive oil to saute the onions, parsley, mushrooms and garlic.  The onions  and mushrooms may darken due to any paprika from the chicken remaining in the skillet. The paprika is going to make things dark (and flavorful).  When onions have softened, return chicken to skillet and spoon the onions and mushrooms on the top.  Continue to cook on low temperature for about 10 minutes, turning frequently.  Pour in alfredo sauce, put 1/2 cup milk in jar and shake to get out the remaining alfredo sauce and then pour into skillet.  Add red pepper flakes.  Make sure to cover the chicken completely with sauce.  Reduce to low heat, put lid on skillet, and cook 4-7 minutes, until you chicken is fork tender.  Stir in your spinach and parmesan cheese.  Cook for 3-4 minutes until cheese is melted and spinach has wilted.  Spoon over cooked pasta of your choice. ENJOY!

Peach and Pecan Upside Down Cake


My mother made delicious homemade from scratch pineapple upside down cakes.  They were so delicious that my older sister Paulette always requested one on her birthday.  I wish I had written down my mother's recipe for the cake, but I didn't.  Instead, I have used a cake mix with additions and we love it.  

You will need a 10.5 inch cast iron skillet that has at least 2 inch high sides.

Ingredients
1 yellow cake (not the type that calls for butter)  ( I use Pillsbury)
1 20 ounce can of sliced peaches in heavy juice
3 large eggs
1 cup of peach juice reserved from can
1/2 cup canola oil
1 cup pecan halves
1 1/2 teaspoons cinnamon, divided into 1/2 and 1
1 cup dark brown sugar
1 stick of butter

Preheat oven to 325 degrees.  Lightly butter the bottom and sides of skillet. 
Drain syrup from canned peaches, reserving it for the cake mix.  
Place sliced peaches in the bottom of the skillet.  
Add pecan halves along the edge and between peach slices.
In a small bowl, put brown sugar and 1/2 teaspoon of cinnamon.
Melt stick of butter and pour into sugar and cinnamon.  Mix well until smooth and pourable. Set aside while making the cake. 
Mix cake mix using 3 eggs, oil, 1 teaspoon cinnamon, and reserved peach juice from can. If you don't have a full cup of juice, you can add some milk to make 1 cup.  Using a mixer, blend until smooth.
Pour brown sugar and butter mixture over peaches and pecans.
Top with cake batter and level it without disturbing peaches on the bottom.
Place in center of oven and bake 45 minutes or until toothpick comes out clean when inserted in the middle of the cake.
Let cake cool for 20-25 minutes.  Leaving it in the skillet any longer may cause the bottom to stick to the skillet.  Place cake plate on top of skillet and flip in one quick motion.  Let cake finish cooling.  Slice and enjoy!

One Pot Lazy Day Lasagna


When you are in the mood for lasagna, but don't have time to cook it, try this.  It is very tasty and ready in 45 minutes.  (I saw a similar recipe on a Tik Tok reel)

8 lasagna noodles, broken into 2-3 inch pieces
1 pound ground beef or Italian sausage
1 small onion, diced
1-2 teaspoons of minced garlic
1 24 ounce jar marinara sauce
2 cups beef broth
2 teaspoons Italian seasoning blend
Pepper to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
fresh basil. optional


In a large skillet that can go in the oven on broil, brown meat with onions and garlic.  Drain any fat.  Add marinara sauce, 2 cups of beef broth, Italian seasonings, pepper to taste.  Let come to a slight boil, add noodles and reduce heat to let simmer for about 25 minutes, or until noodles are tender.  Stir in ricotta cheese.  Top with parmesan and mozzarella cheese.  Place in oven to broil for about 5 minutes (watch closely so it doesn’t burn).  Top with fresh basil if desired.  

Loaded Roll Bites

 


This is not my original recipe.  I discovered it on Facebook reels.  It is a wonderful party food or dinner side.  Great taste!

King’s Hawaiian Original Hawaiian Sweet Rolls
1/2 c butter (1 stick), melted
1 tbsp Hidden Valley Ranch Seasoning (I used 2 Tablespoons)
3 tbsp chopped green onion
9-10 slices cooked (crispy) bacon
2 c mozzarella cheese (shredded)
2 c cheddar cheese (shredded)
Hidden Valley Ranch Original Ranch Dressing (optional; for dipping)
 
1. Cut King’s Hawaiian Original Hawaiian Sweet Rolls in small cubes.  I sliced each roll in half and then made 9 squares from each half.
2. In a large bowl, combine cubed rolls, mozzarella cheese, cheddar cheese, and bacon, then mix in ranch butter (1 stick of melted butter, 1 tbsp of Hidden Valley Ranch Seasoning), and green onions
3. Use a large cookie scoop and hands to pack and form into balls, then place in a nonstick muffin pan
4. Bake at 350 for 20 minutes, then enjoy with Hidden Valley Original Ranch Dressing