Crazy Good Casserole

I printed this recipe out from Facebook and thought I’d try it for dinner. It turned out great and my family loved it. Thanks to Gail Kilman for a terrific dish.

4-5 boneless, skinless chicken breasts
6 strips of quality bacon-cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box ( 16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt and pepper to taste

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese- stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Bake for about 20 minutes, just until cheese is melted and beginning to brown on top.

Chocolate Chip Cookie Cheesecake

If you like chocolate chip cookies then try this version. I made this for a potluck and everyone enjoyed it. Thanks to Tammy Smith Griffiths for a great dessert.


3 ( 8 ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2(16.5 ounce) rolls refrigerator chocolate chip cookie dough


Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9×13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

Perfect Oreo Dessert

I made this dessert last weekend and it got great reviews. Thanks to Robin Antill, this is an easy and delicious dessert.


1 package Oreos (whatever flavor you like best)
1/2 stick butter
One 8 ounce pkg. cream cheese, softened
1 small package vanilla instant pudding
One 8 ounce container of Cool Whip
3 cups milk
1 cup sugar


Crush Oreos in a 9×13 pan (save a few for topping).

Melt butter and pour over Oreos.

Mix together pudding mix, milk, cream cheese, and sugar.

Fold in Cool Whip. Spread over Oreos.

Sprinkle remaining crushed Oreos on top.

Chill before serving.

Salted Pretzel Caramel Brownies

Lately I’ve been finding a lot of good recipes on Facebook. I made these brownies for a potluck, but I made a sugar-free version using Splenda. The recipe from Facebook uses regular sugar, but to make the sugar-free version, I used a brownie mix made with Splenda and the caramel sauce I used was also made with Splenda. Enjoy either way. Thank you Liz Bevan Horsley this is a super recipe.


1 box Betty Crocker fudge brownies ( for 9×13 pan)
or use a mix made with Splenda
2 eggs
1/4 cup water
2/3 cup vegetable oil
3 cups pretzels
1 jar caramel sauce or look for one made with Splenda
coarse sea salt


Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.

Prepare brownie batter according to package instructions.

Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entre surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.

Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.

Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.

Serve warm, or let cool to room temperature then serve.

Mexican stuffed shells

Facebook again had a good recipe and it was a success. Everyone liked it and I will definitely make it again. Thank you, Sue Grabloski, this is a great meal.

ingredients: 1 pound ground beef( or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

For toppings: green onions, black olives, salsa, sour cream


Preheat oven to 350.
In a pan brown the ground beef; drain if necessary, add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13″ baking dish. Stuff each shell with 1-3 tablespoons of the meat ixture. Place shellsin 9×13″ pan open side up. Evenly cover shells with taco souce. Cover dish with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and /or more salsa.

Easy potato and bacon breakfast casserole

Not too long ago I found an interesting recipe on Facebook. I looked over the ingredients and thought I would try it. I made it for a potluck and everyone really seemed to enjoy it. Thank you steamboatwillie33. This was great and quite easy to make.

ingredients: 4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly.)
1 12-oz.package bacon
1 1/2 c. pepper jack cheese ( I used more like 2 cups.)
1 1/2 c. cheddar cheese (I used 2 cups.)
1 bunch of green onions, chopped
3 eggs ( I use large eggs.)
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns of freshly ground black pepper

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish or a deep- dish pie plate. Mix the cheeses together and sprinkle over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Enjoy!!

Ree’s favorite meatloaf

I found this recipe in an issue of People magazine and decided to give it a try. I thought it was a little sweet for my taste. If I make it again I will use less brown sugar than the recipe says. Enjoy!

Bacon-Wrapped Meatloaf Serves 6 to 8

6 slices white bread
1 cup milk
2 lbs ground beef
1 cup grated Parmesan cheese
1/3 cup minced flat-leaf parsley
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. seasoned salt
1 clove garlic, minced (optional)
4 eggs lightly beaten
10 thin slices bacon
1 1/2 cups ketchup
1/3 cup brown sugar
1 tsp. dry mustard
1/2 tsp. hot sauce

1. Preheat oven to 350o.

2. Pour milk over bread slices in a small bowl. Let stand 5 minutes.

3. Combine bread, beef and next 7 ingredients in a large bowl.
Shape mixture into a 9×5-inch loaf pan. Place on a lightly greased rack in a foil-lined broiler pan. Arrange bacon over loaf horizontally, overlapping slices and tucking under loaf.

4. Whisk ketchup and remaining ingredients in a small bowl. Pour 1/3 of mixture over top of loaf, spread to cover. Bake 45 minutes. Pour 1/3 of remaining sauce over loaf. Bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160o. Let stand 10 minutes. Slice and serve with remaining sauce.

Easter recipes

This Easter I thought I’d try something different. I went looking for something new and different to make. I chose a puffed pancake recipe and to go along with this, Easter muffins. Here are the recipes. Enjoy!

Puffed-Pancake Brunch Casserole

1/2 cup butter
2 cups Original Bisquick mix
2 cups milk
8 eggs
1 cup shredded Swiss cheese (4 oz.)
1 lb. cubed cooked ham (about 3 cups)
1 package (2.1 oz) precooked bacon, chopped
2 cups shredded Cheddar cheese (8 oz.)
1/4 teaspoon salt
1/4 teaspoon ground mustard
Dash ground nutmeg

1. Heat oven to 375o F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Place butter in dish. Place in oven until melted, about 10 minutes.

2. In medium bowl, mix Bisquick mix, 1 cup of the milk and 2 of the eggs with whisk until tiny lumps remain. Pour over butter in baking dish. Layer with Swiss cheese, ham, bacon, and Cheddar cheese. In large bowl, mix remaining 1 cup milk, remaining 6 eggs, the salt, mustard and nutmeg. Pour over casserole.

3. Bake uncovered 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

Makes 10 servings

This recipe came from

Easter muffins
oil or melted butter, for greasing (if using) or paper liners
heaping 1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp. baking powder
1/8 tsp salt
heaping 1/2 cup firmly packed light brown sugar
2 large eggs
1 cup buttermilk
6 tbsp sunflower oil or melted, cooled butter

For the frosting
6 tbsp butter, softened
1 1/2 cups confectioners’ sugar
1 tbsp milk
9 oz/250 g sugar-coated mini chocolate eggs, to decorate

1. Preheat the oven to 400o F/200o C. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour, cocoa, baking powder, and salt into a large bowl. Stir in the brown sugar.

2. Lightly beat the eggs in a large pitcher or bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

3. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch.

4. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

5. To make the frosting, put the butter in a large bowl and beat until fluffy. Sift in the confectioners’ sugar and beat together until smooth and creamy, then beat in the milk.

6. When the muffins are cold, put the frosting in a pastry bag with a large star tip attached, and pipe a circle around the top of each muffin to form a “nest.” Place chocolate eggs in the enter of each nest to decorate.

Savory Vegetable Cheese Strata

I came across this recipe in the paper and I thought it sounded interesting. I made it and found it to be delicious. I think you could change the recipe a little by adding some salsa and perhaps some sliced black olives to add a different flavor. Here is the recipe. Try it out and see what you think.

4 tsps. olive oil
1 large onion, diced (about 2 cups)
3 cloves garlic, minced (about 1T.)
8 ounces white mushrooms, sliced (about 3 cups)
Cooking spray
1 whole wheat baguette, cubed (about 5 cups)
8 large eggs
8 large egg whites (I used Egg Beaters)
2 cups non-fat milk
1 T. Dijon mustard
10 ounces broccoli, steamed until tender but still firm, cooled and chopped, or 1 (10-ounce) package frozen broccoli, thawed and chopped
1/3 cup freshly grated Parmesan cheese
4 ounces part-skim mozzarella cheese, shredded (1 cup)
1/2 cup thinly sliced sun-dried tomatoes (not oil-packed), soaked in hot water until soft, then drained
1 T minced fresh thyme
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Heat 2 tsps. of the oil in a medium non-stick skillet over medium-high heat. Add the onion and cook, stirring until softened and beginning to brown, 3 to 5 minutes. Add the garlic and continue to cook for 1 minute. Transfer the onion mixture to a medium bowl and let cool.

Heat the remaining 2 tsps. oil in the same skillet over medium-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown, 5 to 7 minutes. Remove from the heat and let cool completely.

Coat a large baking dish (about 9×13 inches) with cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk and mustard together until incorporated. Add the mushrooms, onion-garlic mixture, broccoli, both cheeses, the sun-dried tomatoes, thyme, salt and pepper and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. Cover with plastic wrap; refrigerate overnight or at least 8 hours.

Preheat the oven to 350 degrees. Remove the plastic wrap from the strata and bake until the top forms a light brown crust, 60 to 70 minutes.

Yield: 8 servings
Per serving(1 1/2 cups): 255 calories, 17g carbohydrates, 21g protein, 12g fat (3.5g saturated), 4.5g fiber, 215mg cholesterol, 605mg sodium.

Contributing editor and registered dietitian, Ellie Krieger is best known as the host of Food Network’s Healthy Appetite. Her most recent cookbook is Comfort Food Fix, Feel Good Favorites Made Healthy.

100 muffins from 1 easy recipe cookbook

I received this cookbook from my sister and found a very interesting recipe called ” Thanksgiving muffins”. I plan on trying these for Thanksgiving and see how they turn out. My sister also sent me a cookbook that has 100 cookie recipes from 1 easy recipe. I will probably make the “Thanksgiving cookies” for our church potluck in Nov. Both of these cookbooks have endless possibilities. I like to try new recipes and after I’ve tried them once I can add other ingredients if necessary according to my tastes.