Pecan Chicken Casserole

Pecan Chicken Casserole

Adapted from https://hdmcfar.blogspot.com/2008/08/pecan-chicken-casserole.html

Servings: 12

INGREDIENTS

1 cup all-purpose flour

1 cup (4 ounces) finely shredded cheddar cheese

3/4 cup finely chopped pecans

1/2 teaspoon salt

1/4 teaspoon paprika

1/3 cup vegetable oil

FILLING:

4 eggs

1 cup (8 ounces) sour cream

1 cup chicken broth

4 cups diced cooked chicken

1/2 cup finely shredded cheddar cheese

1/4 cup finely chopped onion

1/4 cup mayonnaise

1/4 teaspoon dill seed

1/8 teaspoon hot pepper sauce

STEPS

1) In a bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. (Crust will be crumbly.) Bake at 350° for 10 minutes or until lightly browned.

In a bowl, beat eggs. Add the remaining ingredients. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

2) UPDATE: This is a keeper. It is good. Next time I would add more hot sauce. We felt it tasted better the day after.

I really want this for my birthday!

Come-Home-To-Mama Chocolate Cake

Adapted from https://www.tasteofhome.com/recipes/come-home-to-mama-chocolate-cake/

Servings: 12

INGREDIENTS

1 package devil's food cake mix (regular size)

1 cup sour cream

1 package (3.9 ounces) instant chocolate fudge pudding mix

4 large eggs, room temperature

1/3 cup avocado oil

1/4 cup water

1/4 cup buttermilk

2 tablespoons chocolate syrup

2 teaspoons vanilla extract

Frosting:

1 pound semisweet chocolate, chopped

6 tablespoons Dutch-process cocoa powder

6 tablespoons boiling water

1-1/2 cups butter, softened

1/2 cup confectioners' sugar

STEPS

1) In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans.

2) Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3) For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.

4) In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture.

5) Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Extraordinary chocolate chip cookies

Extraordinary Chocolate Chip Cookies On Bakespace.Com

Adapted from https://www.bakespace.com/recipes/detail/Extraordinary-Chocolate-Chip-Cookies/11567/

From Linda Walter

INGREDIENTS

1-1/2 cups butter or margarine, softened

1-1/4 cups white sugar

1-1/4 cups packed brown sugar

1 Tablespoon vanilla

2 eggs

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 packages chocolate chips (24 ounces)

STEPS

1) Heat oven to 350 degrees.

2) Mix butter, sugars, and vanilla.

3) Add eggs in a large bowl using a spoon.

4) Stir in flour, baking soda, and salt.

5) Stir in chocolate chips.

6) Drop dough by rounded measuring teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

7) Bake 9 to 10 minutes or until light brown.

8) Cool slightly.

9) Remove from cookie sheet to wire rack.

10) Cool.

Chicken sour cream bake

Chicken Sour Cream Bake On Bakespace.Com

Adapted from https://www.bakespace.com/recipes/detail/Chicken-Sour-Cream-Bake/19943/

INGREDIENTS

6 s/b chicken breasts halved

12 slices bacon

1 – 4 oz jar chipped beef

2 C sour cream

1 Can cream of asparagus or cream of mushroom soup

STEPS

1) Wrap each breast section in slice of chipped beef, then wrap with bacon. Mix sour cream and soup. Place chicken in greased casserole dish and pour soup mixture over it. Sprinkle with paprika to taste. Bake uncovered at 325 for 2 hours.

Pumpkin Chia Pudding

 Pumpkin Chia Pudding

Adapted from https://www.tasteofhome.com/recipes/pumpkin-chia-pudding/

INGREDIENTS

2 cups refrigerated unsweetened coconut milk or unsweetened almond milk

1/2 cup chia seeds

1/2 cup canned pumpkin

3 to 4 tablespoons maple syrup or honey

1/2 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice, optional

1/8 teaspoon salt

Granola or pepitas, for topping

STEPS

1) Divide milk, chia seeds, pumpkin, maple syrup or honey, vanilla extract, pie spice if desired, and salt into 4 jars or glass bowls; stir each to combine. Cover; refrigerate at least 4 hours or overnight. Top with granola or pepitas before serving, if desired.

Sloppy Joe Cornbread Casserole

 One Skillet Sloppy Joe Cornbread Casserole

Adapted from https://iwashyoudry.com/one-skillet-sloppy-jo-cornbread-casserole/

INGREDIENTS

1 lb. ground beef

1/2 onion, diced

1/2 green bell pepper, diced

15 oz sloppy joe sauce, *see notes for homemade version

7 oz Martha White Sweet Yellow Cornbread muffin mix

1/2 cup milk

1 egg, lightly beaten

1 cup cheddar cheese, shredded

STEPS

1) Preheat oven to 400 degrees F.

2) Heat an oven safe skillet on the stove to over medium high heat. Cook the ground beef, onion and green bell pepper until the beef is cooked through. Drain the fat from the skillet and stir in the sloppy joe sauce*, simmer for 2 to 3 minutes then remove from heat.

3) In a small bowl whisk together the Martha White Sweet Yellow Cornbread muffin mix with the milk and egg then stir in the cheese. Pour over the top of the sloppy joe mix.

4) Bake for 15 to 20 minutes, or until cornbread is lightly browned on top and cooked through. Enjoy!

NOTES

Homemade Sloppy Joe Sauce:Stir 3/4 cup ketchup, 1/2 cup beef broth, 3 tbsp brown sugar, 1 tsp prepared mustard, 1/2 tsp garlic powder and salt and pepper into the ground beef mixture and continue with recipe.

Crockpot Christmas Crack

 Crockpot Christmas Crack

Adapted from https://lifewithjanet.com/2022/11/30/crockpot-christmas-crack/

INGREDIENTS

5 cups salted dry roasted peanuts

12 oz. chocolate bark

12 oz. semi-sweet chocolate chips

24 oz. white chocolate almond bark, broken into pieces

sprinkles, optional

STEPS

1) Spray a crockpot with nonstick cooking spray or line with a crockpot liner for easy cleanup.

2) Set out 2 baking sheets and line with silicone baking mats or parchment paper; set aside.

3) Add the white chocolate almond bark pieces to the crockpot first.

4) Top with the peanuts, chocolate bark, and chocolate chips in layers.

5) Place the lid on the crockpot and cook on low heat for 1 hour.

6) Remove the lid and stir the mixture thoroughly until the chocolate melts and coats the peanuts.

7) If needed, replace lid and continue cooking, stirring every 15 minutes, until smooth.

8) Once fully melted, use a cookie scoop or spoon to scoop heaping tablespoons of the mixture onto the prepared baking sheets.

9) Immediately sprinkle holiday sprinkles over the mounds.

10) Let cool completely before breaking into pieces and storing in an airtight container.

Make It Your Own:

1) The beauty of this recipe is how versatile it is! Feel free to customize with your favorite nuts, chocolate varieties, or fun sprinkles. Pecans, walnuts, butterscotch chips, peanut butter chips, and crushed peppermint would all make tasty additions.

Gift and Serve Suggestions:

1) Crockpot Christmas Crack is perfect for the holidays. Scoop the clusters into mini cupcake liners for gift-giving or set out in dishes at parties. Store in the refrigerator for up to 1 month for maximum freshness. Bring out your inner child and sprinkle over ice cream sundaes or crumble into brownies and cookies. However you enjoy it, this Christmas crack is sure to delight!

Shortbread Cookie Bites

 Christmas Shortbread Cookie Bites ( Only 4 Ingredients! )

Adapted from https://myincrediblerecipes.com/christmas-shortbread-cookie-bites-only-4-ingredients/

Servings: ABOUT 80 BITES

INGREDIENTS

1 cup unsalted butter cold

3/4 cup powdered sugar

1 tsp vanilla

1 3/4 cups all purpose flour

3-4 tablespoons sprinkles of your choice -optional

STEPS

1) Preheat oven to 325F & line a 9x13 inch baking pan with parchment paper

2) In a bowl of an electric mixer, combine your butter, powdered sugar, and vanilla extract. Beat until creamy, scraping the mixing bowl often.

3) Turn off the mixer then slowly Mix in the flour little by little

4) Mix until it forms a dough

5) Add sprinkles if you are using and beat again.

6) Work dough with hands until it forms a ball.

7) Press dough into your 9x13 pan that has been lined with parchment paper.

8) Chill for 1 hour in the fridge.

9) Grabbing the parchment paper, remove the dough from the pan and cut it into bitesize squares.

10) Place squares 1 inch apart on a ungreased cookie sheet. Bake for 10-12 minutes or until bottoms just begin to brown.

11) Keep a close watch as they will brown QUICKLY

12) ENJOY!

Pumpkin Bisque

Pumpkin Bisque

Adapted from https://www.tasteofhome.com/recipes/pumpkin-bisque-with-smoked-gouda/

Servings: 9 SERVINGS (2-1/4 QUARTS)

INGREDIENTS

4 bacon strips, chopped

1 medium onion, chopped

3 garlic cloves, minced

6 cups chicken broth

1 can (29 ounces) solid-pack pumpkin

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon pepper

1 cup heavy whipping cream

1 cup shredded Gouda cheese

2 tablespoons minced fresh parsley

Additional shredded Gouda cheese, optional

STEPS

1) In a Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon; Discard drippings, reserving 1 tablespoon in pan. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.

2) Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.

3) In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.

Lazy Lasagna

Lazy Lasagna

Adapted from https://www.tasteofhome.com/recipes/weeknight-lazy-lasagna/

Servings: 6

INGREDIENTS

8 ounces uncooked lasagna noodles, broken into 2-inch pieces

1 cup part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese, divided

1/3 cup grated Parmesan cheese

1 jar (24 ounces) pasta sauce with meat

STEPS

1) Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture.

2) Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese.

3) Cover with greased foil; bake until heated through, 10-15 minutes.

Roasted butternut hummus

Roasted Butternut Squash Hummus with Scary Baked Tortilla Chips

Adapted from https://www.foodnetwork.com/recipes/trisha-yearwood/roasted-butternut-squash-hummus-with-spooky-baked-tortilla-chips-3893626

Servings: 6 to 8

INGREDIENTS

1 medium butternut squash, peeled and cut into chunks (about 4 cups chopped), seeds cleaned and reserved

1 cup olive oil, plus more for drizzling

Kosher salt and ground black pepper

4 cloves garlic

One 15-ounce can chickpeas, drained

1/3 cup lemon juice

2 tablespoons tahini

Eight 12-inch spinach tortillas

STEPS

1) Special equipment: Halloween (scary) cookie cutters

2) Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.

3) Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.

4) Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.

5) Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.

6) Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.

7) Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.

Lemon icebox pie Used to make years ago.

 Lemon Icebox Pie

Adapted from https://www.allrecipes.com/recipe/15964/lemon-icebox-pie-iii/

Servings: Original recipe (1X) yields 8 servings

INGREDIENTS

Original recipe (1X) yields 8 servings

1 (9-inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

whipped cream for garnish (Optional)

fresh mint leaves for garnish (Optional)

STEPS

1) Gather all ingredients.

2) Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.

3) Pour lemon mixture into crust. Refrigerate at least 2 hours before serving.

4) Garnish with whipped cream and mint leaves if desired.

5) Slice and serve.

Marry Me Chicken Soup

 Marry Me Chicken Soup

Adapted from https://ketodietguide.net/marry-me-chicken-soup/

Servings: 4

INGREDIENTS

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper, to taste

4 cups low sodium chicken broth

1 cup heavy cream

1 cup spinach, chopped

1/2 cup sun-dried tomatoes, chopped

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped (optional for garnish)

STEPS

1) In a large pot, heat the olive oil over medium heat. Add the diced chicken thighs and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

2) Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

3) Stir in the heavy cream, chopped spinach, and sun-dried tomatoes. Simmer for an additional 5 minutes.

4) Add the grated Parmesan cheese and stir until melted and well combined. Adjust seasoning if necessary.

5) Serve hot, garnished with fresh basil if desired.

NOTES

For added flavor, consider sautéing some diced onions and garlic in the olive oil before adding the chicken.

If you prefer a thicker soup, you can add a tablespoon of xanthan gum while stirring in the cream to achieve your desired consistency.

Serve with keto-friendly sides like pork rinds, celery sticks, or cucumber slices for a complete meal.

Our interloper

Been a long three months

Hubbu had a below the knee amputation.  Started with infection in foot. He’s rehabbing right now learning to adjust a new life challenge. 

Blanket throws to gift

Newest great granddaughter

Sophia Marie born 6/20/24

One more beautiful granddaughters wedding

6/22/24

Hubby recovering from heart attack.