Kay's Plum-Glazed Chicken

I found several recipes online for plum-glazed chicken and I didn't have all the ingredients for any of them, and that is how this recipe was born.  Mike enjoyed it very much. 


6 boneless, skinless chicken thighs
3/4 cup plum preserves
2 tablespoons of minced garlic
1 tsp. paprika
1 tsp. ground ginger
black pepper
garlic powder
salt ( I used seasoned salt)
approximately 3 tablespoons of apple juice


Preheat oven to 350 degrees. Cover a metal baking pan (do not use glass as you will use broil later) with foil and spray the foil with cooking spray.  Generously, season both sides of thighs with salt, pepper and garlic powder.  Place in baking pan.  In a small bowl, mix plum preserves, minced garlic, paprika, and ginger with 2 tablespoons of apple juice.  Whisk well so that most lumps are out of plum preserves.  Add another tablespoon of juice if need.  Sauce should be the consistency of barbecue sauce.  Pour on top of thighs.  Cover with foil.  Bake 20 minutes.  Remove from oven and turn thighs over, return cover and bake for 15 minutes.  Check chicken temperature.  It should be 160 degrees.  Remove foil and broil on high for 8-12 minutes, watching carefully.  You should see darkening as if grilled.  This is delicious with a cool ranch pasta salad as shown in picture. 

North Pole Soup

I found this recipe online while looking for something to do with leftover ham.   It is a wonderfully rich soup that is great for cold, damp day.  Serve with some crusty bread and cheese.


1 tbsp. olive oil
1 med. onion, diced
2 carrots, peeled & sliced into 1/4" disks
2 stalks of celery, sliced into 1/4" pieces
2 cloves garlic, peeled & crushed
1 tsp. dried basil
1 tablespoon. dried parsley flakes
2 bay leaves
6-8 oz. ham, diced into 1/4" pieces
1  15 ounce can diced tomatoes
4 c. chicken broth
1 15 ounce can red kidney beans, drained and rinsed
4 oz. dried rotelli or shell pasta
Parmesan cheese, grated

In large pot, heat olive oil on medium heat.  Add in onion, carrots, celery, and garlic.  Saute' until carrots start to become tender.  Add all other ingredients except pasta and cheese and bring to a boil.  Boil 5-10 minutes. Add pasta and reduce temperature to simmer.  Simmer 1-3 hours.  Top each bowl with grated parmesan cheese when serving.    

Brussel Sprouts with Bacon and Walnuts

I combined three recipes I found online to make this.  We tried it for Christmas dinner today and it was a mega hit.  Let me know if you like it.

1 1/2 pounds of brussel sprouts, sliced
4 slices of thick bacon
1/2  a medium onion, diced
1/2 cup chopped walnuts
3 T butter
2 T brown sugar
1 T creole (grainy) mustard
1 T balsamic vinegar
salt and pepper to taste


Cut off ends of brussel sprouts and cut in half if medium to small in size.  I recommend cutting large brussel sprouts into four slices. In a large skillet that has a lid, fry bacon and drain on paper towels. Leave bacon grease in skillet (no more than 2 T--if more, drain out some).  Add butter to bacon grease and then onions.  Sautee until onions are becoming clear.  Add brussel sprouts and stir until all are coated in with buttery sauce.  Add salt and pepper. Reduce heat to medium low and cover with lid, and cook for 10 minutes, stirring frequently.  In a small bowl, mix brown sugar, mustard and vinegar and whisk well.  Chop bacon into small pieces. After brussel sprouts have cooked 10 minutes, add bacon bits, walnuts and sauce.  Mix well.  Cook 4 more minutes without cover, stirring frequently. 

Christmas Cranberry Cookies

 

I found recipe online and made a few adjustments.   This is a quick and easy cookie.  It is not too sweet and great for gift giving and cookie exchanges.


1/2 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 tablespoon vanilla flavoring
1 1/2 cup self-rising flour
3/4 cup white chocolate chip
1 cup dried cranberries


Preheat oven to 375 degrees. 
In a large bowl, cream together butter, brown sugar, and white sugar until smooth.  Mix in egg and vanilla.  Slowly add flour until thoroughly blended.  Stir in white chocolate chips and cranberries.  Drop by spoonful on greased cookie sheet.  Should make 24 walnut size dough mounds.  Bake 9 minutes.  For best result, take cookies out while still a bit doughy.  Let sit on sheets for one minute on cookie sheet and then fully cool on wire racks. 

Kay's Hash Brown Potato and Ham Soup

There are many potato soup recipes online and this is one that I have adapted from those found online.  It is good, hearty, and warming.  Enjoy!


1 32 ounce bag of frozen hash browns or cubed potatoes if you like a chunkier soup
1 32 ounce box of chicken broth
2 cups of diced ham
2 cans of cream of chicken soup
1 large diced onion
2 stalks of celery, diced
1 bay leaf
3 T parsley flakes
2 cups shredded cheese (I use Colby Jack or sharp cheddar)
1 cup whole milk
1/2 stick of butter or margarine
pepper and garlic powder to taste
1 green onion diced for topping
bacon bits for topping if you like
Option:  if you like a soup with a bit of kick and want to add some corn, you can add one can of Southwestern or Mexican corn, drained


Place all ingredients, except cheese, butter, and milk,  in crockpot.  Cook on low for 6-8 hours depending on how much you prefer the potatoes to cook down.  Thirty minutes before serving add in 1.5 cups of cheese, butter, and milk and stir well.  Use the rest of the cheese to top with green onions and bacon.

Kay's Taco Lasagna

This is my adaptation of a recipe I found online.  It is wonderful for a potluck dinner.


2 pounds lean ground beef
2 packages of mild taco seasoning mix
1  cup of water
1 medium onion, diced
1 bell pepper, diced
1 can of diced tomatoes, undrained or you could use a can with green chilis for a bit more kick!
1 can of whole kernel corn, drained

1 can refried beans, heated and stirred to be spreadable
9 large flour tortillas  (for a Christmas casserole use the green spinach tortillas)
4 cups of Mexican blend  shredded cheese
Sour cream and sliced black olives to top


Preheat oven to 350 degrees.  In a large skilled brown beef with the onions and bell peppers.  Drain any fat.  Add taco seasoning mixes and water.  Bring to boil and then simmer 5 minutes until water is absorbed.  Add tomatoes and corn. Mix well.  Simmer 5 more minutes.  In a large long casserole dish that you have sprayed, lay three tortilla. Spread one half of the refried beans on top.   Then sprinkle 1/3 of the cheese on top, and 1/3 of the meat.  Lay 3 tortillas, spread remaining half of refried beans. top 1/3 of the cheese, 1/3 of the meat. Lay 3 tortillas, remaining meat, and cheese.  Bake 30 minutes.  Top with sour cream and sprinkle with black olives slices. .

Philly Cheese Steak in Pastry Pillow

I found a similar recipe online that used crescent rolls to make a wreath, but I wanted a pastry pillow and I made some changes to the recipe.  You could use my filling with 2 cans of crescent rolls to make a wreath/ring if you like.


1 green bell pepper, sliced in thin strips
1 red bell pepper, sliced in thin strips
1 large onion, sliced in thin strips
1 eight ounce package of cream cheese, cut in cubes
8-10 slices of Provolone cheese
1/2 cup shredded Mozzarella cheese
3 T grated Parmesan cheese
1 pound of thinly sliced deli roast beef, cut into 2 inch strips
1/3 cup beef broth
2 T Worcestershire sauce
1/2 T garlic powder
1 teaspoon pepper
2 T butter
2 packs/rolls of Crescent Creation Seamless Dough


Preheat over to 350 degrees.  In a large skillet, melt butter and saute bell peppers and onions for about 10 minutes or until soft.  Add garlic powder and pepper and Worcestershire sauce.   Add beef broth and cream cheese cubes.  Stir until cream cheese is melted. Add roast beef and mix well.   On a large baking sheet that is greased roll out one dough.  Lay Provolone slices on top of dough. Spread meat filling on top of cheese.  Sprinkle with Parmesan and Mozzarella cheese.  Lay other dough on top and seal.  Bake for 25 minutes or until crust is golden brown. 

Kay's Cheesy Green Bean Casserole

Few homes are without a green bean casserole on Thanksgiving Day, and almost all those home cooks have their own take on the recipe.  This is mine.

4 cans of green beans, drained.  My favorite canned bean to use is Double Luck
2 cans of cream of mushroom soup
2 cans (2.5 ounces each) of French's fried onions
1 cup of Colby Jack cheese
1 cup of Mozzarella cheese
1 T Worcestershire sauce
1 tsp. pepper


Preheat over to 350 degrees.  Mix beans, soup, 1 can of onions, cheeses, and seasonings in a large bowl.  Pour into a greased casserole dish.  Bake 30 minutes.  Remove from oven and top with other can of onions.  Bake 5-8 more minutes until onions are golden and casserole is bubbling. 

White Gravy with Sausage for Biscuits

This morning one of my former students asked me to tell her how to make sausage gravy for biscuits, so I decided to post my recipe here as well.  You can also make this with ground  meat instead of sausage and it is awesome. The ground meat version is often called Shit on a Shingle or SOS!

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
½ tablespoon of sugar
½ tablespoon of Worcestershire sauce
2 teaspoons freshly ground black pepper, more to taste ( like more)

With your finger, break small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Remove sausage from pan, but leave the grease. Unless it is very greasy, then leave about 3 tablespoons.  Sprinkle in half of the flour.  Stir it around, adding more as you stir,and cook it for another minute or so, then pour in the milk ½ cup at time, stirring constantly.
Simmer the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt, sugar, and Worcestershire sauce, and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Return the cooked sausage to the pan and cook 3-5 more minutes. Taste and adjust the seasoning.

If you want just a plain white gravy: Use 2 Tablespoons of oil and 1 Tablespoon butter instead of the grease from the sausage.   My mom always said that the key to a good white gravy was the balance of the Worcestershire sauce and sugar, so make sure you use it!

NOTE:  If you want a great side dish to go with this,  preheat oven to 350 degrees.  In a container with a lid, pour 3 T. olive oil,  1/2 T garlic powder, 1/4 teaspoon of pepper.  Mix well.  Add about 3 handfuls (a pint of grape tomatoes).  Put lid on container and toss to coat the tomatoes completely.  Place tomatoes on a baking dish and let them roast in oven while you are making the gravy.  They are great!

Pork or Lamb with Sweet Potatoes, Apples, and Acorn Squash

The first time I prepared this recipe was with a leg of lamb.  However, Mike doesn't like lamb, so we use a pork roast instead.  Be ready, the aroma will amaze you. 

3 pound pork roast or leg of lamb

½ T of nutmeg
1 T of garlic powder (not salt)
½  T of salt
½  T red pepper flakes
½ T dried rosemary
½ cup brown sugar
½  stick melted butter
4 T Worcestershire sauce
4-5 garlic cloves
3 acorn squash, cubed (skin on)
3 sweet potatoes, cubed (peeled)
2 Granny Smith apples, cored and cubed
3 onions cut in quarters
1 oven roasting bag

Preheat oven to 350 degrees.  In a small bowl, mix nutmeg, garlic powder, salt, pepper flakes, brown sugar, and rosemary.  Rub mixture on all sides of meat.  Place meat in roasting bag.  Add garlic cloves, onion, sweet potatoes, and acorn squash.  In bowl mix melted butter and Worcestershire sauce.  Pour into bag, covering all items.  Bake around 30 minutes per pound or until thermometer reaches 160 degrees and then let it rest for 15 minutes.

Kay's Semi-Homemade Chili

I have been asked several times for my chili recipe, and I am just now getting to posting it.  The first time I made chili, I was a freshman in college and simply followed the directions on the back of the chili mix envelope.  Over the years, I have "tweaked" it into a semi-homemade chili that I think is darn good and several other people agree.  This final recipe makes a HUGE pot of chili--serves 14-16.  Note:  I don't like SPICY HOT chili.  If you do, this might not be the recipe for you.


3 pounds of lean ground beef (93/7 is what I use and I always use fresh meat--never frozen)
2  med-large onions, diced
1-2 med-large bell peppers, diced
1/3 cup parsley flakes
1 T garlic powder
1/2 T black pepper
2 cans (15.5 ounces) light kidney beans, undrained
1 can (15.5 ounces) dark kidney beans, undrained
1 can (15. 5 ounces) pinto beans, undrained
2 cans (14.5 ounces diced tomatoes, undrained
1 can (14.5 ounces) diced tomatoes with mild green chilis, undrained
2 cans (14.5 ounces) tomato sauce
3 packages of McCormick Chili Mix (I use mild)
1 16 ounce jar of Pace picante sauce ( I use mild)
1-2 bay leaves
Optional toppings:  sharp cheddar cheese, sour cream, sliced green onions, diced bacon, diced avocados.


In a large stock pot, brown ground beef with the onions, bell peppers, parsley flakes, garlic powder and black pepper.  Cook until there is no pink.  If there is any grease, drain and return to pot.  Pour in all other ingredients.  Mix well, stirring until it comes to a boil.  Reduce heat to simmer, cover with lid, and let simmer for at least 2 hours.  Top with your choice of toppings.  I love all the ones I listed.

Crockpot instructions:  Brown meat with onions,bell peppers, and parsley flakes until there is no pink in meat..  Season with garlic powder and pepper.  Drain any fat and pour into crockpot.  Add all other ingredients and mix well.  Cook on low 5 hours. 

Big Mama's Persimmon Pudding

Many people believe that persimmon pudding was served at the first Thanksgiving.  Here is a recipe from Big Mama Evangeline Leach of Asheboro, NC.  It is easy and very good.  If you have some persimmons, try it. 

2 cups persimmon pulp
2 cups sugar
2 cups self-rising flour
2 cups milk
1 stick butter, melted
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon (optional)


Mix sugar and flour together with a whisk. In a separate bowl, mix together eggs and persimmon pulp. Add pulp mixture to flour mixture and mix well. Add melted butter and mix well. Pour into a 9-by-13-inch baking pan and bake at 325 degrees for one hour. Cool before cutting into squares.  You can top with cool whip or caramel topping. But, I like it as it is. 

Pork Chops and Stuffing Casserole

I have seen several recipes online that are similar to this.  This is my version and we enjoy it.  You can also make it with chicken if you like.

4 bone-in pork chops or 6 boneless (I usually get 1/2 inch chops)
1 box Stove Top Stuffing (I use cornbread flavor but any flavor would work)
1 Granny Smith apple, diced
1/3 cup chopped walnuts
1 1/2 cups water
2 T butter or margarine
1 medium onion, sliced very thin
1 can cream of mushroom soup
1 can cream of celery or cream of chicken soup (both work well or you could use another mushroom soup)
1/2 cup of milk
1 T olive oil
garlic powder (not salt because the stuffing mix and soups will give a great deal of salt flavor)
pepper


Preheat oven to 375 degrees.  In pot, bring water, butter, diced apple and walnuts to a boil.  Stir in dry stuffing mix. Cover and remove from heat.  Season both sides of chops with garlic powder and pepper. In a skillet, heat olive oil. Brown both sides of chops, but do not cook through.  Place chops in the bottom of a large casserole pan.  Saute onions in oil left in the skillet until nearly done.  Pour onions on top of chops.  Spoon stuffing on top of onions.  In a mixing bowl, mix soups and milk to which you add some garlic powder and pepper.  Pour mixture on top of stuffing.  Cover with foil.  Bake one hour or until chops are done and gravy is bubbling hot. 

NOTE:  I think the apple works well with the pork, but when I make this recipe with chicken, I have used 1/2 cup dried cranberries instead.

Snickerdoodle Blondies

I love Snickerdoodles and I love blonde brownies.  This recipe combines both flavors and would be great with morning coffee and a bake sale item.

For blondie bars
1 cup butter, softened
2 cups packed brown sugar
2 large eggs
3 T vanilla extract
2 1/2 cups self rising flour or 2 1/2 cup all purpose flour with 2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger

For topping
1 T white sugar
1/2 T ground cinnamon

Preheat oven to 350 degrees.  In large bowl, cream butter and brown sugar until fluffy.  Beat in eggs and vanilla.  Gradually, add in dry ingredients into creamed mixture.  Spread into a greased 9x11 brownie pan or a 9x9 square baking pan (these will be thicker and take more baking time.)  Mix topping ingredients, sprinkle over top of brownie mixture.  Bake 35-45 minutes until set and golden brown.  Cool in pan.  Cut into squares. 

Tempting Cheese Dip

This a cheese dip recipe that I adapted from one on temp-tations.com.   It is great for parties and if you chill the leftovers, it makes a good spread for finger sandwiches.  You can also keep is warm in a dip warmer.

1 cup of shredded cheddar cheese
1 cup of shredded Colby jack cheese
1/2 cup of shredded Swiss cheese
1/2 cup grated Parmesan cheese (use fresh--not the green jar kind)
2/3 cup Miracle Whip
2/3 cup diced yellow onion
1/2 cup milk
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper.

Preheat oven to 375 degrees.  Mix all ingredients until well blended.  Put in 1 quart baking dish.  Bake 40 minutes or until dip is bubbling and top is lightly browned.  Serve with crackers, pretzels,  or sturdy chips. 

Kay's Beef Tips/ Stroganoff in the Crockpot

Working nearly 34 years as a teacher, most of which I was a cheerleading coach, left little time for cooking, so I have learned to cook many things in my crockpot.  Here is a quick and easy way to turn an economical cut of meat into a delicious and hearty dinner. The recipe can be prepared without the sour cream for just beef tips in gravy.  Add the sour cream to make stroganoff.






3 pounds of cubed sirloin or beef stew meat ( I look for the packages with the large pieces of meat.  They will cook down)
1 can cream of mushroom soup
1 can cream of celery soup.
1 jar or can of sliced or tiny button mushrooms, drained
3 packages of reduced sodium brown gravy mix ( I use McCormick)
1 1/2 c beef broth or  1 cup beef broth and 1/2 red wine
1 onion, diced
2 bay leaves
2 T Worcestershire sauce or A-1 steak sauce
1 T garlic power
1/2 T black pepper
1 T tablespoon creole mustard
1 small container of sour cream (if making stroganoff)

Spray crock pot with cooking spray.  Season meat with garlic powder and black pepper.  I don't use salt because the gravy mixes and soup will provide salt.  Place meat in crock pot and top with diced onion, bay leaves,  and mushrooms. In small bowl, mix soup, dry gravy mixes, Worcestershire sauce, mustard and beef broth/red wine.  Pour on top of meat and vegetables.  Cook on low for 6-7 hours.  In the last hour of cooking, stir well and add sour cream to make stroganoff.  Serve on top a bed of rice, mashed potatoes or egg noodles. 

Italian Crusted Pork Chops

My daughter Amanda shared the basic recipe for this with me.  Of course, I put a little KP-flare to it.  It is quick, easy, and delightful.

4-6 pork chops (I prefer bone-in)
1 cup Italian bread crumbs
1  cup of Italian seasoned Panko crumbs
2-3 T Parmesan cheese (I use the Kraft Shaker in the green jar)
1 T garlic powder (not salt)
3/4 cup of your favorite mustard (I have used Creole, Honey Mustard, Spicy Brown, and Dijon--all work wonderfully)

Preheat oven to 375 degrees.  Line baking sheet with foil and spray foil with cooking spray line a baking sheet with foil and place a cookie/baking rack on top and spray rack.  Using the rack will make the crust a bit crispier.  In a container or plate, mix bread crumbs, cheese, and garlic powder.  Brush a fairly good amount of mustard on one side of the chops.  Then place mustard side down in crumbs and press firmly to coat.  Then brush mustard on top side and flip over in crumbs.  You want a good complete coating on the chops.  Bake for 20-30 minutes, depending on the thickness of the chops.

PS:  You can also use this recipe with chicken tenders, boneless, skinless chicken breasts, and/or thighs. 

Easy Blueberry Coffee Cake

Here is a recipe I discovered by accident online.  It is quick, easy, moist and yummy!

Cake:
1 box or package of blueberry muffin mix (I used Jiffy)
3/4 c. fresh or frozen whole blueberries
1 8 ounce can of crushed pineapple with juice
1 egg

Topping:
1/2 flaked coconut
1/3 cup brown sugar
2 T soften butter
1 T flour

Preheat oven to 350 degrees.  Rinse blueberries in cold water and drain.  Mix all ingredients of topping in a small bowl and set aside.  In another bowl, add muffin mix, pineapple and egg.  Blend well by hand.  Fold in blueberries.  Pour batter in a 9x9 square pan that you have sprayed with cooking spray.  Sprinkle topping on batter.  Bake for 25-30 minutes until toothpick inserted in middle comes out clean.

Easy Chicken Tortilla Casserole

There are many recipes for this dish around today, but this is one Amanda and I used from Taste of Home and added our own little touches.  It smells heavenly while baking and is even better the second day heated in the microwave.

3 cups cooked shredded chicken
12 flour tortillas (You could use corn but we liked flour ones more)
2 small cans chopped green chilies (We used mild, but if you like it hot, try that. )
1 medium onion, finely diced
1 cup sour cream
2 cans of cream of chicken soup
1/2 cup chicken broth
2 cups shredded Mexican blend cheese
garlic power and pepper to your taste

Preheat oven to 350 degrees.  In  a large bowl, mix soups, chicken, broth, sour cream, onions. chilies, garlic power and pepper.  Spray large baking dish with cooking spray.  Use four tortillas to cover the bottom of the pan. You might have to cut them to fit.  Spread 1/3 of the chicken mixture on top of tortillas.  Sprinkle 1/3 of the cheese on top of mixture.  Add another layer of tortillas, mixture, cheese. Add another layer of tortillas, mixture, cheese.  Bake for 25-30 minutes until melting and bubbly.  Let cool 10 minutes before cutting into squares to serve. 

Lemony Garlic Italian Pasta

This is a recipe that I found online and adjusted for our tastes.  It is a great side dish with chicken. 


1/2 pound angel hair pasta cooked
1/4 cup extra virgin olive oil
4-6 T fresh lemon juice (the juice of two medium lemons)
1/4 teaspoon pepper
1 T parsley flakes
3-4 T minced garlic
3 T butter
1/3 cup Italian bread crumbs
1/3 cup grated Parmesan cheese

Cook pasta.  While pasta is boiling, in a large skillet melt butter and sautee minced garlic for about 1-2 minutes.  Add olive oil, pepper, lemon juice and parsley flakes; mix well.   Mix bread crumbs and cheese in a small bowl.  Add drained pasta to skillet and toss until all pasta is thoroughly coated.  Add bread crumbs and cheese mixture and toss to coat.  If it appears too dry, add 1 T olive and 1/2 T lemon juice. 

Mike's Berry Dumplings

My husband Mike makes some very good berry dumplings.  He usually makes blueberry dumplings, but you could use blackberries or a mixture of berries. 


4 cups of blueberries
water
1 cup of sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
the juice of one lemon
2 cans of buttermilk biscuits, cut in fourths

Place clean berries in large pot and add just enough water to cover them (about 1.5 cups).  Bring berries to a boil on stove and boil on medium heat until berries are soft (about 20 minutes).  Add sugar, cinnamon, nutmeg and lemon juice and bring back to boil.  Drop in biscuit pieces and reduce temperature to simmer until dumplings are soft and juice is thickened.  Enjoy!

Summer Skillet Lasagna

When you don't have time to make a traditional lasagna or it is too hot to heat the oven, try this.  I am allergic to shrimp, but I do think this would be good with a pound or two of fresh shrimp rather than chicken. 

12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 jar good-quality marinara sauce (14 to 16 ounces) (I like Emeril’s)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese
1/2 cup whole milk ricotta cheese or small curd cottage cheese
1/4 cup grated Parmesan, plus more if needed and for serving

Cook the pasta according to the package instructions; drain and set aside.
Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. You may need to add another tablespoon of oil if skillet is dry.  Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
Turn off the heat and add the drained pasta, mozzarella, ricotta, and Parmesan. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, and Parmesan until the sauce is just how you like it. Serve with a sprinkling of Parmesan on top.

 

Kay's Country Quiche

Most quiche recipes use heavy cream or half-and-half, but I wanted something with fewer calories.  This is quick and easy.  Great for breakfast, brunch, lunch, or dinner. 


1 pie shell (If frozen let thaw for about 15 minutes)
2 T whole milk
2 T all purpose flour
4  large eggs, lightly beaten
salt and pepper to taste
less than 1/4 tsp. of nutmeg (just a good sprinkle)
6 slices of bacon, fried, drained, and crumbled
1/4 cup diced ham
4 green onions, diced
1 T dried parsley flakes
1/3 cup shredded Swiss cheese
1/3 cup shredded Parmesan cheese
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese

Preheat oven to 350 degrees. 
In large bowl, mix milk, flour, beaten eggs, salt, pepper and paprika.  In another bowl, mix all other ingredients.  Pour egg mixture on top of cheese mixture and stir completely.  Pour into pie shell, which should be on baking sheet.  Bake for 45 minutes until firm. 

Loaded Cauliflower Casserole

Although I love potatoes, cauliflower provides a tasty alternative to potatoes. Here is an easy and delicious side dish. 

Ingredients
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream or evaporated milk
1 cup chopped green onions
6 sliced bacon, cooked and crumbled
1 clove garlic, grated or 1T garlic powder
½ T paprika
Salt & pepper to taste

Preheat oven to  350 degrees. Steam cauliflower florets until tender. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream/milk. Stir in sliced green onions, chopped bacon, and garlic. Set aside. Drain any liquid from steamed cauliflower and mash with potato masher (I don’t like mine completely smooth, so I leave some texture) and add to cheese mixture.  Mix well. Pour into a 2-3 quart casserole that has been sprayed with cooking spray and sprinkle on remaining cheddar and Monterey Jack cheese and paprika. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Breakfast Bake

This recipe appeared on Facebook, and I decided to try it.  It is quick, easy and good. 

 1/4 cup milk
 5-6 eggs, depending on size, whisked
 1 can refrigerated biscuits
 6 green onions sliced
 1 T parsley flakes
 Salt and pepper to your taste
 4 to 6 strips of bacon crumbled
 1 cup cheddar cheese shredded

 Combine whisked eggs, salt and pepper, and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. (Make sure the eggs are no longer runny as each oven varies) Serve warm!

Enjoy!

Strawberry Banana Cake

It is starting to be strawberry season in the South and I love strawberries, so here is a quick and easy cake recipe.  The cake is light and a perfect treat after a barbecue or family dinner.

1 package of strawberry cake mix (I used Duncan Hines)
4 very ripe bananas, mashed
1/3 cup of vegetable oil
3 eggs
1/4 cup of milk
1/2 cup coconut flakes
1/2 cup finely diced strawberries
1/2 cup pecan (optional)

Preheat oven to 350 degrees.  Mix first 5 ingredients in large mixing bowl with hand mixer at medium speed for about 3 minutes.  Add last three ingredients and lightly mix for one minute.  Pour into greased/floured bundt pan.  I used baking spray.  Bake for 45 minutes.  Let cool in pan for 10 minutes, turn out on plate, and let set for an additional 10 minutes.  You can leave plain or lightly dust with confectioner's sugar or dip melted white chocolate down sides. 

Kay's Crockpot Pork Loin

I changed a few things around from recipes online and add a few KP touches to create this recipe.  It is so very easy and so very tasty.

2-3 lbs. pork loins (I had two in a package)
1 cup of pineapple preserves
3/4 cup dark brown sugar
3 T Worcestershire sauce
2 T apple cider vinegar
1/4 tsp. black pepper
1 T. garlic powder
1 medium onion, diced
1 green pepper, diced
Extra garlic powder and pepper to rub on pork loins

Spray inside of crockpot.   Season pork loins with garlic powder and pepper--rub to coat thoroughly.  Place pork loins in crockpot.  Top with diced onions and green peppers.  Mix all other ingredients in mixing bowl and pour on top of meat, onions, and peppers. Cook on low for 4-5 hours.  Remove from crockpot and let rest 15 minutes and slice.  Pour some of the juice from crockpot on top and serve.  

Easy and Tender Beef Tips with Gravy

2 lb. beef tenderloin tips, stew meat, chuck roast or chuck eye, or sirloin, cubed
1  10.5 oz can cream of mushroom soup
2  packets brown gravy mix
1  large onion diced (You could use a packet of onion soup mix but I find it too salty)

Garlic powder and pepper, to your taste
1  4 oz. can mushrooms, drained
1 cup ginger ale soda  (If you don’t have ginger ale, don’t substitute lemon-lime soda. It is too sweet.  You can use beef  broth or water.)

Crock pot directions:

Spray crock pot with cooking spray.  Add meat and top with onion.  Mix all other ingredients in a large bowl and pour on top of meat and onions.  Cook on low for 4-6 hours.
Oven directions:
Preheat oven to 300 degrees.  Place beef and onion in sprayed baking dish.  Mix all other ingredients in a large bowl and pour on top of meat and onions.  Cover with foil.  Bake for 3 hours. 

Serve on noodles, rice, biscuits or mashed potatoes.

Root Beer BBQ "Pulled" Chicken on a Bun

This is very tasty and can easily be doubled or tripled for picnics.  

4-5 boneless, skinless chicken breasts (I don't recommend using tenders or thin cut) or 6-8 boneless, skinless thighs
1 cup of root beer (not diet)
salt, pepper, and garlic powder
1 onion, diced
1 16-ounce bottle of your favorite bbq sauce (Sweet Baby Ray's is our favorite)
1/2 cup brown sugar
1/2 teaspoon black pepper or cayenne if you want to kick it up

Rinse chicken and pat dry with a paper towel.  Season with garlic powder, salt and pepper.  Place in crock pot that has been sprayed with cooking spray or use a liner.  Add diced onion and root beer.  Cook on low for 4 hours.  Remove chicken and throw away any liquid that remains in crock pot.  You can hand shred or pull the chicken before returning it to the crock pot or you can try what I do.  Put chicken back in crock pot and using your hand electric mixer on low-to-medium speed, you can shred or pull it quickly.  Once chicken is shredded/pulled and back in the crock pot, stir in bbq sauce, pepper,  and brown sugar.  Continue to cook on low for 2-3 hours.  Serve on buns with light mayo and pickles or slaw. 

Kay's Chicken and Rice Delight

4 boneless skinless chicken breasts or 8-9 chicken tenders

1 can of cream of mushroom soup
2 cans of cream of chicken soup (you could use one can of cream of celery and one can of cream of chicken)
1 bay leaf
1 onion, diced
2 ribs of celery, diced
2 T parsley flakes
3 T Worcestershire sauce
½ cup of either diced carrots or frozen green peas (You might want to try broccoli florets too).
Garlic powder
Black pepper
3/4 cup of chicken broth
2 cups long grain rice (works well with brown or wild rice)

Rinse chicken and season well with garlic powder and pepper.  Spray crock pot with cooking spray.  Pour rice, chicken broth, and soups into the crockpot.  Mix. Place chicken on top of rice mixture.  Add seasonings and vegetables. Cover.  Cook on low for 5 hours.  Remove lid and mix ingredients, slightly shredding chicken as mixing. Continue to cook for one hour.    If you don’t have long grain unconverted rice but have instant rice, you can mix the soups and pour on top of chicken, vegetables, and seasonings in your crockpot.   Do not use chicken broth.  Instead, after chicken has cooked 5 hours.  Pour 2 cups of chicken broth in a pot and bring to a boil on the stove.  Add 2 cups of instant/minute rice. Cover and let sit 5-10 minutes.  Pour into crock pot and mix well.  Cook one more hour in crockpot to meld flavors.
Note:  Because I like a lot of garlic powder and pepper in my foods, I also sprinkle some in the soup mixtures.

Cabbage Roll Casserole

I found a recipe online that I “KPed” to make my own.  If you like cabbage rolls, you are sure to like this—cabbage rolls the easy way.

 

1-1  ½ pounds of ground meat
1 onion, diced
1 T garlic powder
1 tsp. black pepper
1 cup cooked rice
1 bag shredded cole slaw mix
1  can diced tomatoes (16 ounces)
1  can tomato sauce (16 ounces)
1 can tomato sauce (8 ounces)
1 T Worcestershire sauce
1 T sugar
2  cups shredded Italian blend cheese
3 T grated Parmesan cheese (shaker kind)

Preheat oven to 350 degrees.  Brown ground meat with onions, ½ T of garlic powder, and ½ tsp. pepper.  Drain any fat.  Mix in cooked rice. In a mixing bowl, mix canned tomatoes and sauce with ½ T garlic powder, Worcestershire sauce, ½ tsp. pepper, and sugar.   In 9x13 casserole that has been sprayed with cooking spray, spread ½ the bag of cole slaw mix.  Top with half of the meat mixture, then sprinkle 1 ½ T Parmesan cheese on top and then 1 cup Italian cheese. Spread half of the tomato mixture on top.  Repeat cole slaw, meat mixture, tomato sauce, and Parmesan cheese.  Cover with foil and bake for 80 minutes.  Remove foil and top with remaining Italian cheese.  Bake for ten more minutes. 

Three Cheese Ham Casserole

Here is a recipe that I altered from a chicken recipe.  It is perfect for using up the last of your Easter ham.

2 ½ cups diced ham
2 cups pasta, boiled and drained (I used small sea shells)
1 can mixed vegetables, drained
1 can cream of mushroom or cream of celery soup
½ cup mayo or sour cream (I use mayo because my husband doesn’t like sour cream)
2 tsp. garlic powder
1 tsp. pepper
1 ½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan or Swiss cheese
½ cup Italian bread crumbs  

1/2 stick butter, cut into slices and cut into fourths 

Because ham, canned soup, and cheese can be salty, I don’t add salt, but if you like salt, go for it!

Preheat oven to 350 degrees.  Boil and drain pasta.  While pasta is cooling, mix all other ingredients, except bread crumbs, in a large bowl. Add pasta and mix well.  Place in casserole dish that has been sprayed with cooking spray.  I often put a handful of cheese on top of the spray before adding the casserole mixture; it seems cheesier that way.  Sprinkle bread crumbs on top of casserole. Scatter the fourths of butter over the top of crumbs.   Bake for 25-30 minutes until bubbly. 

Taco Tater Tot Casserole

Here is a recipe I found online and KP-ed!  It is good, quick, and easy.

1 pound ground meat or 2 cups of shredded cooked chicken (leftover chicken is perfect)
1 medium yellow onion, diced
1 medium green bell pepper diced
1 package of taco seasoning mix
1 jar of salsa
2 cups of Mexican Blend/Fiesta Blend Cheese
1 small bag of tater tots
2 green onions, sliced
1 can sliced black olives
Sour cream

Preheat oven to 350 degrees.
If using ground meat, put meat, onions and bell pepper in skillet and brown until no pink remains.  If using chicken, put 1 T olive oil in skillet and saute onions and bell pepper for 4 minutes, add chicken to skillet.  With either ground meat or chicken, add taco seasoning and 2/3 cup water to meat mixture.  Bring to a boil and then simmer 5 minutes. 
In a 9x13 casserole pan, spread about 1/3 cup of cheese on the bottom.  Pour meat mixture on top of cheese.  Spread salsa on top of meat.  Sprinkle 1 cup of cheese on top of salsa.  Top with tater tots and place in oven.  Bake 25 minutes.  Remove and top with remaining cheese and olives.  Bake 5 minutes and then remove from oven and sprinkle on green onions.  Serve with a dollop of sour cream.

Dump Cakes

These are not my recipes.  I saw them made on the TV show "The Real" and have posted them here.  They look easy and I think are different and amazing. 

Caramel Apple Peanut Cake 

Ingredients:
1 15 oz. package yellow cake mix
2 cans of 21 oz. apple pie filling
Cup of lightly salted peanuts
1 stick butter cut in thin slices
1/3 cup of warm caramel sauce

Directions:
1. Preheat oven to 350 degrees. 

2. Dump two cans of 21 oz. apple pie filling into a baking dish.

3. Evenly pour yellow cake mix over apple pie filling.

4. Cover the layer of cake mix with slices of butter.

5. Lightly drizzle caramel sauce on top, then sprinkle peanuts.

6. Place mixture in oven and bake for 40 minutes.

7.  Top with a scoop of vanilla ice cream

Carrot Spice Cake

Ingredients:
15 oz. package of spice cake mix
1 cup shredded carrots
1 cup of raisins
Boiling water
20 oz. can of crushed pineapple
Melted Butter

Directions:
1. Preheat oven to 350 degrees. 

2. Boil 2 cups of water, then pour over shredded carrots and raisins. Let sit for 10 minutes.

3. Strain carrots and raisins.

4. Spread crushed pineapples at bottom of baking dish, including the juice.

5. Pour carrots and raisins on top of pineapples.

6. Evenly pour spice cake mix on top of carrots and raisins.

7. Pour melted butter over the whole mixture.

8. Place mixture in oven and bake for 35 minutes.

Peach Cake

Ingredients:
15 oz. package of yellow cake mix
2 cans of 21 oz. cans of peach pie filling
12 oz. bag of frozen raspberries
1 stick butter cut in thin slices
1 can of whipped cream

Directions:
1. Preheat oven to 350 degrees.

2. Spread peach pie filling across the bottom of baking dish.

3. Evenly spread frozen raspberries on top of peach filling.

4. Spread yellow cake mix on top of mixture.

5. Cover mixture with butter slices.

6. Bake in oven for 45 minutes.

7. Once done apply whip cream to top layer.

Easy and Delicious Corn Chowder

This is a recipe I found online many years ago when Amanda first went to college.  I made it often for myself while she was away.  It holds up nicely in the refrigerator for a few days so I could eat it for 3 days. This recipe makes about 6  one-cup servings.

                 

6 bacon slices

1/2 cup refrigerated pre-chopped celery, onion, and bell pepper mix 

1 T parsley flakes

2 (16-ounce) packages frozen baby gold and white corn, thawed and divided

2 cups milk, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup (3 ounces) shredded extra-sharp cheddar cheese (such as Cracker Barrel) 

sour cream

diced green onions

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.

2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, most of the bacon crumbles and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon, a dollop of sour cream and some diced green onions. Sprinkle with additional black pepper, if desired.

NOTE:  You can use half and half instead of milk.