September 28, 2010

Chicken noodle casserole

2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.

In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.

Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.

Remove from oven and let cool slightly before serving.

Cook time 45 minutes
Level Easy
Serves 6

September 27, 2010

Chicken tortilla bake

Chicken Tortilla Bake
By Carl Banik

Overall Rating

Spicy Southwestern Chicken Meal

2 Lbs Ground Chicken
1 11 1/2 oz Flour Tortillas
1 10 3/4 oz can Cream of Chicken Soup
1 10 3/4 oz can Cream of Mushroom Soup
1 10 3/4 oz can Cheddar Cheese Soup
1 10 oz can Ro-Tel Diced Tomatoes & Green Chilies (mild or hot)
1 12 oz package of Shredded Cheddar Cheese
salt & pepper to taste (optional)
Pam or some other cooking spray

Cook chicken until done in a large pan. Add all three cans of soup and stir together until thoroughly mixed. Add can of tomatoes & chilies and combine with chicken & soup mixture. Add Salt & Pepper if desired. In a large baking dish, spray the bottom and sides with spam. Place a layer of tortillas in the bottom of baking dish. Add a layer of chicken mixture and than a layer of cheese. Continue adding tortillas, chicken and cheese until gone, ending with tortillas on top. Cover and Bake at 350 degrees for 30 minutes.

Prep Time: 20 Min
Cook Time: 40 Min
Total Time: 1 Hr
Servings: 12

September 25, 2010

Judy's beach shrimp

3-4 lbs shrimp with peel frozen
1 bottle zesty italian dressing
2 garlic cloves crushed
Black pepper
Fresh parsley
2 lemons halved
butter pats

Mix all together in a baking dish. Squeeze lemon juice over and then put lemon's in the pan as well. Put pats of butter over the top

Bake 375 for 30 min and serve

September 24, 2010

Tator tot veggie casserole

1 1/2 pounds lean ground beef
4 cups frozen mixed vegetables
1/2 medium onion, chopped
1 19-ounce can condensed cream of chicken soup
1 32-ounce package frozen Tater Tots
Preheat oven to 375F degrees.

Cook ground beef until just beginning to brown and drain excess fat. If you use extra lean ground beef, you can omit this step.

Spray a 2-quart baking dish with cooking spray.

Spread drained, partially cooked, ground beef into bottom of dish, covering entire bottom, gently tamping beef down.

Sprinkle ground beef with diced onions.

Layer frozen vegetables as next layer.

Cover with the soup, carefully spreading with spatula to cover entirely.

Layer Tater Tots on top, covering entire top with Tots.

Bake at 375F for 1 hour, or until hamburger is done, checking after 30 minutes. If Tots are getting too brown, lower oven temperature to 350F degrees.


September 23, 2010

Beefy tator tot casserole

1 pound ground beef
1 can (10.75 ounces) cream of chicken condensed soup
1 can (10.75 ounces) cream of mushroom condensed soup
1 1/2 cups milk or sour cream or mixture of the two
1 package (1 pound) tater tots (potato rounds, gems)
1/4 pound each of Cheddar and Monterey Jack cheese
seasonings, if desired
Preheat oven to 375 degrees F.

Brown ground beef in medium saucepan. Drain.

Add soup and milk (and seasonings, if desired).

Mix together and heat on medium-high setting. Stir frequently to avoid scorching.

Add 3/4 of cheese and continue to stir until cheese has melted.

In 9 x 13 inch baking dish, arrange tater tots in single layer on bottom.

Pour soup mixture over the top, spreading evenly over all tater tots.

Sprinkle remainder of cheese over the top.

Bake in 375 degrees F oven for 25 to 30 minutes or until center is bubbly.


September 22, 2010

Cheesy chicken casserole

2 pounds chicken, cooked
1 cup milk
8 ounces cream cheese
1/2 teaspoon salt
3/8 teaspoon garlic salt
3/4 cup Parmesan cheese
10 ounces package of frozen broccoli, cooked
1. Remove skin and bones from chicken; thinly slice meat, chill.

2. Blend milk, cream cheese, salt and garlic salt in a double boiler (or a saucepan over low heat if you're very careful) until smooth and thoroughly heated. Stir in half cup of Parmesan cheese.

3. Arrange broccoli in 2 quart casserole dish; cover with 1 cup of cheese mixture. Top with chicken slices; cover with remaining cheese mixture. Sprinkle with remaining Parmesan cheese.

4. Bake at 350 degrees F for 25-30 minutes. Remove, let stand 5 minutes.


September 21, 2010

Slow cooker taco casserole

This tasty casserole tastes just like a baked taco. Cook this all-day while you work, relax on the couch or run errands - the slow cooker does all the work for you.

Cooking Time: 8 hr

1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1/2 cup green pepper, chopped
2 drops Tabasco sauce
15 ounces can tomato sauce
1 teaspoon chili powder
1 cup frozen corn
2 (16 oz.) cans chili with beans
3/4 pound grated cheese
Nacho cheese tortilla chips
Brown ground meat and drain. Add onion, garlic, and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder.

Grease slow cooker and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese.

Cover and cook 6 to 8 hours on low.


September 16, 2010

Easy Brunswick stew-crockpot

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Yield: Makes 14 cups

1 large onion, chopped
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash browns, thawed
3/4 pound barbecued pork, chopped
1 cup chopped cooked chicken
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
1 (15 1/4-ounce) can lima beans, drained
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.

NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.

Southern Living, OCTOBER 1999

September 14, 2010

Pizza crescent sandwich

1 can (8 oz) Pillsbury refrigerated crescent dinner rollsor 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 package pepperoni slices (3 1/2 oz)
4 tablespoons spaghetti or pizza sauce
1 package (6 oz) mozzarella cheese slices

1Heat oven to 375°F.2If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. Press or roll into four 7x5-inch rectangles. If using dough sheet: Unroll dough; cut into 4 rectangles. Press or roll into four 7x5-inch rectangles.3Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni.4Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet.5Bake 13 to 16 minutes or until golden brown.

September 10, 2010

Sausage & potato casserole

3/4-1 lb. bulk breakfast sausage (mild or hot, you choose)
6 medium potatoes
1/4 cup melted butter
1 chopped medium onion
1/2 tsp. minced garlic
1 tsp. basil
1 tsp. summer savory (if you don't have it omit it, I do)
3/4 cup Pepperidge Farm herbed stuffing mix
1/4 cup melted butter
1 cup milk
2 cups (or 8 oz.) shredded cheddar cheese

Preheat oven to 350 degrees. Peel, slice, & boil potatoes. Melt 1/4 cup butter & sauté garlic & onion. Add basil, savory, & 4 Tbsp. stuffing mix. Set aside. Fry sausage on medium heat and drain fat. Add onion mixture to sausage. Drain potatoes and stir into sausage mixture. Place mixture in a greased 9x13 oven proof dish. Mix cheese, melted butter and the rest of stuffing mixture and milk. Sprinkle over top. Bake 40 minutes. Enjoy!

From Angie Wilkerson of Keysville

September 9, 2010

Taco stuffed shells

2 pounds ground beef
2 envelopes taco seasoning mix
1 8 oz. package cream cheese, cubed
1 box jumbo pasta shells
¼ cup melted butter or margarine
1 cup salsa or to your liking
1 cup taco sauce or to your liking
2 cup shredded cheddar cheese
1 ½ cup crushed tortilla chips or to your liking
Sour cream, garnish if desired
Green onions, garnish if desired

In a pot, cook beef until no longer pink; drain. Add taco seasoning and prepare according to package directions for each. Add cream cheese, cover and simmer for 5 to 10 minutes or until melted. Transfer to a Tupperware bowl and chill for 1 hour. Cook pasta according to package directions and drain. Gently toss with butter. Butter or grease a 13 X 9 casserole dish. Next, spoon salsa into the dish. Stuff the shells with the meat mixture and place on top of salsa. Top shells with taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese and crushed chips. Bake an additional 15 minutes longer or until heated through and cheese melted. Serve with sour cream and green onions.

From Stacey Tucker of Rustburg

September 8, 2010

Strawberry sno cones

1 cup boiling water
1 pkg. (8-serving size) JELL-O Gelatin, any red flavor
1 cup pureed strawberries
1/2 cup light corn syrup
1/2 cup ice cubes
8 paper or plastic cups (8 oz.)
8 cups crushed ice

Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Add strawberries, corn syrup and ice cubes; stir until ice is completely melted.
Fill each paper cup with 1 cup of the crushed ice.
Pour gelatin mixture evenly over ice. Serve immediately.

September 7, 2010

Shoney's strawberry pie

1 C. water
1 C. sugar
3 Tbsp. cornstarch
6 Tbsp. strawberry Jell-O
and enough fresh whole cleaned strawberries to fill a baked 9-inch deep-dish piecrust.

Blend sugar, cornstarch and water together and cook to almost pudding stage. Add Strawberry Jell-O. Place drained whole fresh strawberries into baked deep-dish 9-inch pie shell. Pour cooked mixture over berries. Chill 2 hours at least. Top with Cool Whip. Or Whipped Cream

Copycat recipes

September 6, 2010

Apple spice cupcakes

18 ounces Spice Cake Mix
1-1/4 cups Warm Water
3 Eggs
1/3 cup Applesauce
8 ounces Cream Cheese, softened
1 teaspoon Vanilla
4 cups Powdered Sugar


1. Preheat oven to 350 F.

2. Add spice cake mix warm water, eggs and applesauce to mixing bowl of electric mixer.

3. Mix on low speed about 30 seconds.

4. Increase speed to medium speed and mix 2 minutes or until smooth.

5. Pour cupcake batter into 24 cupcake paper-lined cupcake or muffin cups.

6. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.

7. Remove from oven. Cool 5 minutes.

8. Transfer cupcakes from pan to wire rack.


1. Add cream cheese, butter, and vanilla to small mixing bowl. Beat on low speed until smooth.

2. Gradually pour in sugar, continue beating until smooth.

3. Spread frosting on top of each cupcake.

September 5, 2010

Zuccini bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes


September 4, 2010

Grandmas baked beans

1 Tablespoon olive or cooking oil
1/2 pound maple-flavored slab bacon, diced
3/4 cup chopped Vidalia onions
1/2 cup chopped green peppers
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) northern beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
3/4 cup Hunt’s ketchup
1 teaspoon prepared yellow mustard
2 Tablespoons dark molasses
1/2 teaspoon liquid smoke
1 Tablespoon cider vinegar
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground cinnamon
2 teaspoons brown sugar
1/4 teaspoon dried thyme leaves
Kosher Salt and freshly cracked pepper to taste


STEP ONE: Assemble all ingredients and cooking utensils.
STEP TWO: Preheat grill to 250° F.
STEP THREE: Heat a large saucepan over medium-high heat. Add the oil and bacon. Sauté until the fat is rendered and the bacon is slightly crispy.
STEP FOUR: Remove the bacon and reserve.
STEP FIVE: Add the onions and peppers; sauté until softened, about 5 minutes.
STEP SIX: Place the beans and reserved bacon in the pan. Add the remaining ingredients and stir well to combine. Taste for seasoning.
LAST STEP: Cover and bake for about 2 hours on the grill. Beans are done when they are thick and hot.

September 3, 2010

Old fashioned potato salad

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

The Neelys

September 1, 2010

Parker house rolls

1 cup whole milk
2 pkg. dry yeast
1/2 cup butter, melted
1/4 to 1 tsp. salt
1/4 cup sugar
2 eggs
4-1/2 to 5 cups flour
more melted butter
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. If you are going to refrigerate the dough, put it in the fridge before it has a chance to rise. It will rise overnight in the refrigerator; just not as high as it would at room temperature. Let the dough stand, covered, at room temperature for 1 hour before proceeding with recipe.)

Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)

Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls

Apple Pie

6 small or four large cooking apples (Granny Smith recommended)
1 3/4 cups all purpose flour
pinch of salt
1/2 cup cold butter
cold water
1/2 cup sugar (amount of sugar is determined by how sweet the apples are)
3/4 tsp ground cinnamon
one egg
pie pan
small fruit knife, peeling tool, rolling pin, Pastry brush,

Wash and peel the apples, then core and chop them using a small knife. Place the apple slices in a pan and sprinkle with sugar, 2tbps of water and 3/4 tsp of cinnamon. Cook slowly till soft, place in a container and refrigerate.

all purpose flour and butter Add a pinch of salt and sugar.

Using your hands rub the ingredients together until the mixture resembles bread crumbs. Make a hollow circle in the powdered mix and add to this approx. 2 tbsp of water. Now gently mix the water into the powdered mix until a paste is formed. Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency. Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour. Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days. (Mixer: You could place everything into a food processor and mix it up that way also.)

Directions to put the pie together:
Get your favorite 9 inch pie pan or pie dish. Roll it out to a 1/5 inch thickness and until it is large enough to cover the pie dish with a little extra to spare. Make sure you have dusted the working surface with some flour to prevent the dough from sticking. Lift the dough gently and flop it over the pie pan and set into place. Ease the dough all around the pie dish and into the dip. Now you can add the filling or alternately freeze the pie shell for later use. Spread the filling evenly into the pie shell. Add a final sprinkling of sugar onto the apple filling. This really depends on how sweet the apple filling is or how sweet your tooth. Using water or egg wash, wet the dough on the edge of the pie shell. Roll out the remainder of the dough and gently flop it over to cover the top of the filled pie dish. Using your thumb and fingers press the two pieces of dough firmly together. Using a small sharp knife trim the dough by cutting against the edge of the pie pan in a downward motion. Clean the edge using your thumb and fingers again. Make an egg wash using one egg and a pinch of salt. Brush it over the top of the pie. With a small sharp knife stab in a few small cuts in the middle of the pie top. sprinkle some sugar over the pie. Bake in a pre-heated oven of 430 for ten minutes then bake at 375 twenty minutes or until golden brown Leave to cool or serve hot... fresh from the oven.