Tator Tot Casserole

Sometimes you really like something, but really don't know why. This is the case for Tator Tot Casserole. You probably know this recipe by heart and you either love it or hate it. I don't think that I have ever been to a covered dish dinner that didn't have this as one of the options. So, although this casserole is way over used and features nothing spectacular, I LOVE IT! I know....(Strange).

Tater Tot Casserole

1 lb. Ground Beef, Browned
1 Small Onion
3 Cans Green Beans
1 Family Size Can of Cream of Chicken Soup
1 pkg. Tater Tots
2 Cups Shredded Cheddar Cheese

Brown Hamburger, combine Onion, Green Beans, and Soup with Cheese. Spread in the bottom of a 9X13 Pan. Top with Tater Tots and bake in a 350 Degree oven for 1 hour.

Cheeseburger Soup

Cool winter day = Perfect!

Cheeseburger Soup

6 Cups Chicken Stock

1 lb Hamburger, browned

2 Carrots, thick sliced

6 potatoes Diced course

1 Tb. Garlic cloves, chopped

1 Tb. Parsley

1 Tsp. Basil 

1 Tsp. Black Pepper

1Tb. Flour

1 Onion, small diced fine

1 Cup Frozen Peas

1 1/2 Cup Milk

1 Cup Sour Cream

2 Cups Cheddar Cheese, shredded

In crockpot, combine all ingredients except for the milk, cheese and flour. I suggest browning your hamburger, onions and garlic in the skillet before hand. Simmer on low for 8 hours. Add 1 tbl. of flour to milk and whisk, combine with sour cream. Cook on high for 1 hour. Add cheese and stir until melted. Serve with crackers and a sprinkle of more cheese. Enjoy. 

No-Peek Chicken

Simple foods, warms your heart. This very simple recipe reminds me of a very special lady that fed me while I was at Bible College. She is a fantastic cook. Thank you Ms. B for taking care of me so well. This recipe is simple, but is so tasty. 

NO-Peek Chicken

2 Cups Minute Rice

2 Cans (small) Cream of Chicken Soup

1 Cup Water

2 Raw Chicken Breasts (chunked)

1 Pkg. Dry Lipton Onion Soup Mix

In a large glass backing dish, combine all ingredients except for the dry soup mix. Sprinkle soup mix over the top, and do NOT mix in. Cover with tin foil and bake at 350 degrees for 40 minutes or until chicken is fully cooked. Remove from oven and let cool for a few minutes. Enjoy! 

Cabbage Soup (Skinny Soup)

Simple, but delicious. The flavor is so good. It has a very low calorie count, and if you love a little spice it's perfect. 

Cabbage Soup

1 Large Head of Cabbage - chopped course

2 Qt Chicken Stock

5 Carrots, peeled and sliced

1 Sweet Onion, diced

1 lb. Hot Sausage

1 Tbl. Butter

1 Tbl. Pepper

1 Tbl. Parsley 

1 Stock Celery, chopped

In a medium frying pan, brown sausage, butter and onions. In a large Stock pot combine the broth, celery, carrots, and spices. Bring to a boil, add Sausage, and the head of cabbage. Simmer for 30 to 40 minutes, or until the desires tenderness of carrot and cabbage has been achieved. Serve hot, with a side of cornbread. Enjoy!  

Creamy Potato & Hamburger Soup

It's Fall. It's fantastic. I love the crisp air, and the beautiful colors. One of the other things that speaks fall to me is a big pot of soup. It's been years since I had made a pot of potato & Hamburger soup. So many times when I think of potato soup, the protein that I go to is ham, but adding seasoned hamburger make wonderful break from the norm. 

Creamy Potato & Hamburger Soup

1 lb. Hamburger, browned

1 Small Onion, diced

2 Tbl. Minced Garlic

6 Cups Potatoes, Peeled, cubed

9 Cups Chicken Broth

2 Carrots, peeled, sliced

2 Cups Frozen Peas

2 Tsp. Parsley 

1 Tsp. Basil 

1 Family Can Cream of Chicken

1 Cup Milk

2 Cups Shredded Cheddar Cheese

In a large skillet, brown hamburger and fry onions till they are translucent. Add garlic and saute a few more minutes. In a large stock pot, combine Broth, potatoes, and carrots. Bring to a boil, and cook till tender. Add seasoning. After draining the beef add to the soup and Peas, bring to a boil again. Add cream of chicken, milk, and warm again. Mix well. When mixture is at the point of boiling add cheese, and stir till melted and smooth. Add salt and pepper to taste. ENJOY!

Crock Pot Veggies

Are you in search for that easy side dish that you can make and take? Need it to be easy. I got you! I found this recipe out of sheer necessity. My oven gave out the night before Homecoming at our church. I was in a panic and started searching the internet for sides that you can make and take, that don't turn to mush. I talked with several of the other moms and found out all the usual items were being brought. So, thus the invention of the following recipe. We loved it. I had others ask for the recipe, and I am pretty sure it would be just as good or better in the oven. 

Crock Pot Veggies

1 60 oz. Pkg. California Blend frozen vegetables 

1 cup Chicken Stock

1 26 oz. Cream of Chicken Soup

2 cup shredded Cheddar Cheese

1 cup Bread Crumbs

Salt and pepper to taste. 

In a large crock pot pour the chicken stock in the bottom of the crock, add frozen vegetables and pour cream of chicken soup over the top. Stir together as best you can, I suggest breaking up the veggies while still in the bag. (Easy way= drop the bag on counter a couple of times.) Add cheese, and mix again. Salt and pepper the top and cook on high for 2 hours. After 2 hours stir again and make sure any vegetables that have not started cooking hove been mixed around well. Combine last cup of cheese, and the bread crumbs together and sprinkle on top, cover and let cook on low for another hour and a half. ENJOY!

Cowboy Caviar

We have the best grammie. She makes deliveries when you are feeling like you are chasing your tail. The flavor of this dip is spectacular, just like our grammie. 

Cowboy Caviar 

1/3 Cup olive Oil

1/3 Cup White Wine Vinegar

1 Tsp. Chili Powder

1 Tsp. Cumin

1/2 of a Lime squeezed

1 Tsp. Salt

3-4 Tomatoes, chopped

15 Oz. Can Black Eyed Peas, drained & rinsed

15 Oz. Can Black Beans, drained & rinsed

11 Oz. Can Corn, drained

1 Red Onion, chopped

1 Cup Red Bell Pepper, diced

1 Cup Fresh Cilantro, chopped

1 Tbl. Sugar - optional

In a large bowl, blend the olive oil, white wine vinegar, chili powder, cumin, lime juice and salt together.  Add the tomatoes, black-eyed peas, beans, corn, red onion, bell peppers and cilantro.  Cover and chill for at least 1 hour for flavors to blend.

Serve with your favorite chips. ENJOY!

Grape Jelly

It's peanut butter, jelly time. 😋  

My kids have grew up singing this song. Not sure who sings it, and not sure of all the words. But, what is life without a PB&J. What is even better is when your father in law raises grapes and asks you if you would like to come and harvest. 

Grape Jelly

3.5 lbs of ripe Concord Grapes (de-stemed, and washed) (5 cups of Juice)

1 1/2 cups water

7 cups Sugar

1 pkg. Sure Jell

1/2 tsp. Butter

9 Jelly Jars

De-stem and wash grapes thoroughly, place in a large sauce pan with 1.5 cup of water and then mash with a potato masher. Bring to a boil, and let simmer for 10 minutes. Stir and mash the mixture every few minutes. Pour hot mixture through a sieve, an measure out the exact amount of juice and sugar. Add the juice to large saucepan. Stir in 1 pkg of sure Jelly into juice. Add the butter. Bring mixture to a full rolling boil. Boil for 1 minute. Stir constantly. Add sugar that you have premeasured already to the juice. Bring mixture back up to a rolling boil and boil for 1 min. Remove from heat. Ladle .into prepared jars leaving 1/4" space at the top. Clean the rim of the jar and add the 2 piece lids, and tighten them down as best you can. Process them in a hot water bath form of canning for 5-7 minutes. Remove when allotted time is done. Allow to cool on towel for 24 hours to ensure a great seal. ENJOY!

Chicken Parmesan

In honor of my oldest daughter's birthday coming up, and her favorite food being Chicken Parmesan, I decided it was time to add it to the blog. It's super simple, but very good. 

Chicken Parmesan

4 Chicken Breast, (trimmed & pounded out 1/4" thick.)

1 cartoon of Italian Bread Crumbs

2 Cups Parmesan Cheese

5 Eggs - whisked

1 Jar Pasta Sauce

1 Pkg. Angel Hair Pasta

1/2 tsp Salt

1/2 tsp Pepper

Trim chicken breast before pounding the chicken breasts to 1/4 to 1/2" thick. Crack 5 eggs in a separate bowl and whisk together. In a separate bowl, combine bread crumbs, parmesan cheese, salt & pepper.  Dredge chicken breast through egg mixture and then place in the bread crumb and press into it. Place back into the egg mixture and then back into the crumbs. Placed on a baking sheet and bake at 350 degrees for 20 minutes or until the internal temperature reaches 165 degrees. Prepare angel hair as directed, and prepare sauce. Place a serving of noodles on the plate, coat with sauce, Place chicken on top and sprinkle with shredded Parmesan Cheese. Enjoy. 

The Pastor's Pasta Salad

What's in a name? Well, the playrite asked and I must answer. This name is given to this incredible pasta salad due to the tremendous love that my hubby and pastor has for this salad. Shortly after being called to the pastoral position at our church, we had a carry in dinner. A new church, with all new recipes to try. This is something that Jason loves. The quest for the new is a life long thing for him. This salad was it. He went back for helping after helping. Alerted all that came that this was the best salad he had ever eaten, and then very graciously accepted the left overs to come home. From that time on, each meal at the church has one requested salad... thus "The Pastor's Pasta salad". 

The Pastor's Pasta Salad

1  Pkg. (10 oz.) Bowtie Pasta (cooked & drained as directed on package)

1 LG. Cucumber 

2-3 Tomatoes

Several Green Onions

1 Green Pepper

DRESSING:

1 1/2 C. Sugar

3/4 C. Oil

1 1/2 C. Vinegar

1 Tsp. Salt

1 Tsp. Pepper

1 Tsp. Parsley

1 Tsp. Garlic Powder

1 Tsp. Accent

Mix the dressing all together, then drain the pasta. Mix the pasta warm with the drssing as the warmth will cause the sugar to melt. Place in the refrigerator for 15 minutes while chopping up the vegetables. Stir in vegetables. Refrigerate for several hours or overnight to get the best flavor. Enjoy!

French Toast

There is nothing quite like the warmth a plate of french toast can bring to a sunny morning or a snowy evening. So easy and quick to get from prep to eating. This is a crowd pleaser for sure. 

French Toast

1 Texas French Toast Loaf

6 Eggs

4 Tbls. Sugar

1 Tbls. Cinnamon 

1 Tbls. Vanilla 

2 Cups Milk

2 Tbls. Butter

Pinch of Salt

In a large bowl, whisk eggs, sugar, milk, cinnamon, vanilla, and salt together until combined well. In a skillet or griddle, melt the butter in preperation for the toast. Do not let burn. (Not that this has ever happened to me. Lol) Dip each sliced piece of bread in the egg mixture coating well and allowing to soak for a minute or more.  Gently remove the Toast from mixture and place in hot pan or griddle. Fry at a medium heat so that the eggs will have time to cook before the outside is too golden. When desires doneness is achieved, remove from heat and serve hot with maple syrup or powdered sugar. This recipe will make 14 slices of toast. ENJOY! 

Ham & Split Pea Soup

 

The Christmas ham bone is perfect for this recipe. Our holiday tradition usually includes some sort of ham and more often than not, we get one that is too big for our family. After about the 3rd day the bone and all the left overs go in a freezer bag for soup. This recipe is one that my dad and I enjoyed. I would agree that it is not for everyone, nor does it look particularly appetizing, but it tastes fantastic to me. 

Ham & Split Pea Soup

1 Ham Bone, and 3 Cups of shredded ham

1 lb. dried Green Split Peas, sorted and rinsed

2 Carrots, peeled and sliced

6 Cups Chicken Broth

1 Bay Leaf

1 Stalk Celery, chopped

1 Small Onion, chopped

 1/2 Tsp. Thyme

1/2 Tsp. Black Pepper

1/2 Tsp. Salt

In a large stock pot combine stock, ham bone and ham. Boil for 20 minutes or until ham bone and meat left on it is ready to be picked off. Add carrots, onion, and celery. At this point you may want to add 2 more cups of water to the pot. Add all seasoning after removing the  ham bone and then add the split peas. Simmer for 60-90 minutes. IF you feel that the soup is too think for your liking you can add additional broth. Soup with thicken as it sits. Enjoy!

Easy Chicken Stove-top Stuffing Casserole

 

This recipe was one that my daughter made as a treat for us this past fall. I love that she is starting to cook and enjoy it like her mom and dad. I really enjoy walking in the door from a long day at work and seeing that supper is not something that I have to come up with for the evening. I really have some great kids. This recipe is easy, and great comfort food. 

Easy Chicken Stove-top Stuffing Casserole. 

3 Chicken Breasts, cooked & shredded

1 26 oz Can Cream of Chicken

2 Boxes Chicken Stove Top

2 3/4 Cups Hot Water

1/4 Cup Cheese

1/3 Cup Milk

In a large bowl, combine hot water and the contents of both boxes of the chicken stove top and set aside. Cover with a lid if possible. In a 9x13 glass baking dish mix shredded chicken, cream of chicken, and milk. Smooth out and sprinkle with cheese. Add the stove top to the top of the chicken mixture and bake at 350 degrees for 20 minutes. Enjoy!

 

 

Cabbage and Kielbasa Soup

Some call it skinny soup. I call it good! My son and I both really love cabbage and so this soup is one that we particularly like. It is a simple soup and is not very calorie intense. I think weight watchers has one that is similar with breakfast sausage in it. I like kielbasa better and so that is what I went with for this soup. 

 

Cabbage and Kielbasa

1 Tbls. Olive Oil

1 Pkg. Smoked Kielbasa, sliced and quartered

1 small head Cabbage chopped coarsely

2 Carrot, peeled and sliced

3 Potatoes, peeled and cubed

1 stalk Celery, sliced or diced

6 Cups Chicken Broth

1 small Onion, chopped

1/2 Tsp. Oregano

1/4 Tsp. Pepper

1 Garlic Clove, minced

1/4 Tsp. Thyme

 

In a cast iron stock pot, add oil and bring to almost a smoking stage, add Kielbasa and fry for 2 minutes making sure to stir so that they do not just get brown on one side. Add onion, garlic and stir fry for another minute. Add the chicken broth and the rest of the spices. Using a spatula, scrape all the brown goodness off the bottom of our pot and bring to a boil. Add carrots, celery, potatoes and return to a boil. Add the cabbage after the potatoes and carrots have been boiling for 5 minutes. Turn to a med-high simmer and let the cabbage cook down for the next  15 minutes. Turn pot on low until ready to eat. Salt according to taste. Enjoy!

 
 

Chicken Pot Pie

My sons favorite meal. He gets so excited when he hears that mom is making Chicken Pot Pie. Most of the time I make one big pie but on this occasion of the picture I had made each person their own special overstuffed pie. They loved it. It made me heart swell.


Chicken Pot Pie

3 Large Chicken Breast  - Chunked
1 Medium Onion - Chopped and Sauteed in butter till golden
1 Large Can of Cream of Chicken Soup or 2 Jars of Turkey Gravy
1 Pkg. Frozen Mixed Veg. Medley (Carrots, Corn, & Peas)
4 Baking Potatoes, Peeled and cut into chucks.
*I make the potatoes about the same size or just a little bigger than the carrots.
Salt and Pepper
Frozen Pie Crusts (Enough for a top and a bottom)

In a large mixing bowl, combine vegetables and raw chunk chicken, salt and pepper and add can of chicken soup. If mixture appears to be dry, do not add liquid. As the vegetables thaw and cook they will add to the juices. Place bottom crust, and add filling, Place top crust and make a few vent slits in the top. Do not forget to crimp the sides or you will have it bubbling out all your delicious moisture. Brush with egg wash and place on a lined cookie sheet to protect your oven should it spill out. Bake at 400 degrees for 40-50 minutes. Check internal temps to make sure that chicken is done after 30 min. Golden tops is not always the sign they are done. Make sure your oven rack is in the middle height before starting.  Let sit and cool for 5 minutes before trying to eat, as the filling will be very hot. Then... Enjoy!

Chickaritoes

What on earth is a Chickarito? Strange name, delicious appetizer or add it to your Mexican style meal. This recipe is a favorite. Not one that I make a whole lot, but when I do the reviews are raving. In the past we have even used these as fundraisers for Relay for Life. They are just that good.

Chickaritoes

3 C. Finely Chopped Chicken
1 (4oz) Can diced Green Chilies
1/2 C. Chopped Green Onions
1 1/2 C. Shredded Sharp Cheddar Cheese
1 Tsp. Garlic Salt
1/2 Tsp. Ground Cumin
1/4 Tsp. Pepper
1/4 Tsp. Paprika
1 Pkg. Egg Roll Wrappers

Combine chicken, chilies, onions, cheese and seasoning in a bowl. Mix well. Open egg roll wrappers, and spread 2 T. of mixture in each one. Fold up envelope style. Fry in medium hot oil. When one side is browned turn over and until both are desired browning.  Serve with Salsa and Sour Cream. Enjoy!

Spatzels

In my husbands family, at most every gathering you will find this special German noodle called spatzels. Before I married into the Flowers family I had never heard of this delightful little side dish. I grew to love them and look forward to eating them. The easiest way to make these is with a Spatzel Maker, but it is not necessary.

Spatzels

2 C. Flour
2 Eggs
1 T. Oil
Milk - To make desired thickness
Salt to taste

Mix flour, eggs, oil and milk in a bowl. Mix only enough milk to make a soft dough. In a large kettle, bring 6-8 cups of water to a boil. Run dough through the spatzel maker or use a knife and spoon to make small dribbles of dough into the boiling water. When fully cooked, drain and salt to taste or toss in a skillet with a couple T. of butter and brown before serving. Serve hot, and ENJOY! 

Tater Tot Breakfast Casserole

This is just a great recipe for when you are serving a crowd and you don't want to spend the entire morning in the kitchen making a breakfast feast. This is a crowd pleaser. It can be whipped up in just a few minutes and reheats great.

Tater Tot Breakfast Casserole

1 lb. Sausage (Hot is excellent)
1 Tsp Salt
1 Bag of Tater Tots - Frozen 30 Oz.
1/2 Tsp Pepper
1/4 Tsp Garlic Powder
1/2 Tsp Onion Powder
8 Eggs
2 Cups Milk
2 Cups Shredded Cheddar

In a large skillet, cook sausage and drain off all the grease. In a large bowl, combine sausage tater tots and cheese. Pour into a greased 9X13 pan. Whisk the eggs, salt pepper and garlic powder, onion powder and milk together. Bake 30-40 minutes at 350 degrees. Enjoy!


*If your family likes onions, you can substitute the onion powder for a small minced onion.

Corned Beef

A Saint Patrick's Tradition started this year. My dad was born on March 17th and for years each year we would all wear green and celebrate to the fullest. This year was a little different. This year my daddy went to be with Jesus. So, this year was filled with new things, joy mingled with pain and the search for the new normal. I decided that this would be our new tradition to honor a man that was the closest the perfect dad that any little girl could ever ask for. Miss you dad!

Corned Beef

1 Small bag of small red potatoes, cleaned
1 Head of Cabbage
8 Carrotts
8 Cups of water (enough to cover meat)
4 Medium Onions
Salt / Pepper
Seasoning Package
1 Corned Beef

In a large crock pot, place red potatoes in bottom of the pot after washing each one. Quarter Onions and layer next. Place the Corned beef with the juices from the package and the cover with the seasoning package. Add Carrots, and cover with water just to the top of the meat. Cover and cook 6 hours on High until the meat is tender and falling apart. Add cabbage that has been cut into wedges and continue to cook on high for another 40 to 50 min. The tenderness of the cabbage is a personal taste thing. I tend to like mine a little softer. Enjoy!

Macaroni & Cheese Homestyle

Who doesn't love Mac-N-Cheese? I know its not the fanciest of food, but it is always a big hit with the kids. I personally have never outgrew my love for it, but I will have to say that my taste for what kind has grew up a bit. In college I survived on the cheapest they sold, that and Ramen Noodles, but isn't that like a right of passage or something. Anyways, I survived and after having children we discovered that there was but one brand that would be in our house. I think my kids could each an entire box each. At the table there is always a race for seconds and a calling of the pan. Which is funny, because you could spend hours cooking a feast and not get that good of reception. So lately, I have been being drawn to find a homemade version that can get the same accolades. So far in my quest... This is the winner. Feel free to post yours in the comment section. I am still on the hunt so to speak.

Macaroni & Cheese Homestyle

1 2lb Bag Large Elbow Macaroni Noodles
1 Brick Velveeta Cheese
1/4 Cup Butter
3/4 Cup Milk
Salt and Pepper to Taste

In a large sauce pan prepare noodles as directed on the package. While the noodles boil and come to the perfect texture, prepare the sauce. I use the Microwave to do this next step, but you could use a double broiler. Cut the Velveeta into small 1/2" squares and place in a large microwave safe dish. Cut the butter into thin slices and mix into cheese cubes, add milk and place in the microwave. Heat dish, stirring every 30 seconds to make sure that it does not over heat. When sauce is completely melted and and desired consistency, pour over the well drained noodles. I prefer to place this in a baking dish and crumble bread crumbs on top and bake for a few min. If the sauce is not very thin, you may want to add extra milk. This is totally a person taste thing. I myself like it a bit thinner. Salt and pepper before adding the bread crumbs. ENJOY!