John Wayne Casserole

I was SO EXCITED when I found this recipe on Pinterest! Bill loves John Wayne. In fact, he is Papa Dukes to our sweet granddaughter Madeleine. I made this casserole for dinner tonight, and it was a success. So...here it goes...

Ingredients:

• 2 lbs. ground beef, cooked and drained
• 1 (1.25 oz.) packet taco seasoning mix
• 4 oz.mayonnaise
• 4 oz. sour cream
• 8 oz. cheddar cheese, shredded and divided
• 1 yellow onion, sliced
• 3 Roma tomatoes, sliced
• 1 green pepper, sliced
• 4 oz. jalapeno peppers, sliced
• 2 1/4 c. Bisquick
• 2/3 c. milk

Directions:

1. Heat oven to 325 degrees.
2. Brown ground beef; add taco seasoning and water according to package directions.
3. Combine mayonnaise, sour cream, 4oz. shredded cheddar, & half of sliced onions in a bowl.
4. Stir Bisquick and milk together until a soft dough forms. Pat dough on bottom and 1/2" up sides of 9"x13" casserole sprayed with Pam.
5. Saute remaining onions and green peppers until slightly tender.
6. Evenly distribute the following ingredients, in this order, atop the dough:
1. seasoned ground beef
2. tomato slicess
3. sauteed onions and pepper
4. jalapeno peppers
5. sour cream mixture
6. remaining shredded cheddar
7. Bake for 30-40 minutes or until edges of dough are slightly brown.

Cranberry Chicken

Last night I made a dinner that was a real success. Bill and Taylor loved both the cranberry chicken and red garlic mashed potatoes...with a tossed salad, we had a complete meal. I mixed a recipe from Katie's husband with some information online to come up with the following recipe. Thanks, Mike!
Ingredients:

• 6 ~ 5 oz. boneless chicken breasts
• all purpose flour
• 2 eggs, well beaten
• seasoned bread crumbs
• vegetable or canola oil
• 1 can whole cranberries
• 8 oz. French dressing
• 1 envelope of onion soup mix

Directions:

1. Preheat oven to 350 degrees.
2. Heat oil in frying pan on medium heat (about 1/2 inch deep)
3. Flatten chicken breasts.
4. Dredge chicken breasts in flour; dip in egg; dredge in bread crumbs.
5. Fry coated chicken breasts on each side until browned.
6. While chicken is in frying pan, blend the cranberries, French dressing and onion soup mix.
7. Spray 9x13 dish with Pam.
8. Place browned chicken breasts in 9x13 dish.
9. Pour cranberries, dressing and onion soup mix over chicken breasts.
10. Lightly cover dish with foil.
11. Bake in 350 degree oven for 1 hour 15 minutes.

Absolutely the most tender chicken you will ever put in your mouth!!! Y-U-M-MY!!!

Stuffed Sole

Tonight I attempted a new recipe to surprise Papa Dukes. I had never made stuffed sole before, but Bill often orders it when we go to a seafood restaurant. So...I attempted this recipe. Thanks to Farmer's Daughter Blog for sharing this recipe. Bill said he really enjoyed it, but I am going to keep revising the recipe until I get it just right.

Ingredients for Seafood Stuffing:

■1 small red or yellow onion, diced
■2 Tbsp butter
■1 Tbsp olive oil
■1 1/2 to 2 cups breadcrumbs
■salt and pepper, to taste
■water, as needed
■2 Tbsp chopped Italian parsley
■1/2 tsp paprika

Directions:

1. In a large skillet, saute the onion in the butter and olive oil over medium heat for about 10 minutes, until it’s translucent.
2. Add the breadcrumbs, stirring to coat in the butter and oil.
3. Add water, 1/2 cup at a time, until the stuffing holds together.
4. Stir in parsley and paprika and season to taste with salt and pepper.
5. Allow to cool slightly before stuffing fish.

Ingredients for Baked Stuffed Sole:

■4 fillets of sole (or other thin fish fillet)
■stuffing for seafood
■4 Tbsp breadcrumbs, for topping
■1 Tbsp butter, for topping
■sprinkles of paprika, for topping

Directions:

1. Preheat oven to 400 F. Place 2-3 Tbsp of stuffing in the center of each fillet.
2. Roll the fillet, and place open-end down in a greased baking dish.
3. Repeat for remaining fillets.
4. If there’s stuffing left over, arrange it around the fish or in the center of the dish.
5. Top each roll with 1 Tbsp breadcrumb, and dot with butter.
6. Sprinkle paprika on top, and bake for 20 minutes. Enjoy!

Anniversary Chicken

Everyone raves about this recipe, and it's just too easy! I found Anniversary Chicken, and am I ever so glad! All Recipes has provided our family with many ideas for superb meals. Don't let the name of the recipe fool you. I serve it often......not just for anniversaries. ☺

Creamy Chicken Enchiladas

I found this easy and absolutely delicious recipe for Creamy Chicken Enchiladas from Kevin and Amanda. Please check out their other recipes. Amanda is quite the cook!

Ingredients

• 1 (10 oz) can Rotel tomatoes and green chilies, drained
• 1 (8 oz) package cream cheese, softened
• 2 cups cooked chicken, chopped or shredded
• 8 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups whipping cream

Instructions

1. Preheat oven to 350. Spray 9×13 baking dish with Pam.
2. Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken.
3. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and generously drizzle with whipping cream.
4. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Chicken Bacon Ranch Pizza

Ingredients:
pizza dough
1/2 cup ranch dressing
1/2 cup sour cream
cooked, diced chicken
bacon pieces (found in salad dressing aisle)
green or red onions
grated cheese (I use a blend of different cheeses.)

Directions:
1. Preheat oven to 400 degrees.
2. Bake crust for a few minutes until it starts to brown (5-10 minutes).
3. Mix ranch dressing and sour cream, and spread it on crust.
4. Add toppings (chicken, bacon, onions, cheese).
5. Bake 10 minutes or so, until it is bubbly and brown in the center.

Tracy's Crock Pot Chicken

This recipe is SO EASY, and it tastes like Thanksgiving Day turkey dinner....YUMMY! Thanks, Tracy for sharing!

Ingredients:
5 frozen (or not frozen) boneless, skinless chicken breasts
2 cans cream of celery soup
1 large can cream of chicken soup
2 pkgs. Stove Top Stuffing

Directions:
1. Place chicken breasts on bottom of crock pot.
2. Mix soups and a little water until well blended.
3. Pour on top of chicken breasts.
4. Cook in crock pot on low while at work.
5. Last 30 minutes...sprinkle Stove Top Stuffing out of box onto chicken breasts. Press down a little with a fork, but do not submerge stuffing.
6. Serve in 30 minutes.

Taylor's Favorite Meatloaf

Ingredients:
2 eggs
1/4 cup ketchup
1/4 cup water
medium onion, diced
1 Tablespoon Worcesterhire sauce
1 teaspoon salt
1 cup soft breadcrumbs
2-3 pounds ground beef

Glaze:
1/2 cup ketchup
1/2 cup brown sugar, packed
1 teaspoon mustard

Directions:
1. Preheat oven to 350 degrees.
2. Beat eggs in a large bowl.
3. Blend in ketchup, water, diced onion, Worcestershire sauce and salt.
4. Mix in breadcrumbs.
5. Mix ground beef with other ingredients with a fork.
6. Mold into 8-10 mini loaves.
7. Place on a rack in roaster or cake pan.
8. Cover with foil and bake for about an hour or until juices run clear, and it's no longer pink inside.
9. You may need to drain some of the liquid halfway through cooking time.
10. As soon as loaves are done, remove the foil and coat the top and sides of loaves with glaze.
11. Turn oven to broil. Watch it closely, and broil just until glaze start to bubble.

Baked Spaghetti

Ingredients:
1 (16 oz.) pkg. spaghetti
1 lb. ground beef
1 medium onion, chopped
1 (26 oz.) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt (I use Lawry's.)
2 eggs
1/3 cup grated Parmesan cheese
5 Tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Directions:
1. Preheat oven to 350 degrees.
2. Cook spaghetti according to package directions.
3. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
4. Stir the spaghetti sauce and seasoned salt with the beef and onions.
5. In a large bowl, whisk the eggs, Parmesan cheese and butter.
6. Drain spaghetti; add egg mixture and toss to coat.
7. Place half of the spaghetti mixture in a greased 9x13 baking dish.
8. Top with half of the cottage cheese, meat sauce and mozzarella cheese.
9. Repeat layers.
10. Cover with aluminum foil and bake for 40 minutes.
11. Uncover; bake 20-25 minutes longer or until cheese is melted.

Please let me apologize to my Italian friends. This is about as close as I am to making an Italian dish. Your dishes are THE BEST! One day I hope to learn how to make your authentic Italian sauce.

Antipasto Squares

Ingredients:
2 cans refrigerated crescent rolls
1/3 lb. sliced ham
1/3 lb. sliced provolone cheese
1/3 lb. sliced Swiss cheese
1/3 lb. sliced salami
1/3 lb. pepperonis
3 eggs
3 Tablespoons grated Parmesan cheese
1/2 teaspoon black pepper

Directions:
1. Preheat oven to 350 degrees.
2. Spray 9x13 baking dish with Pam.
3. Unroll one package of crescent rolls and spread in bottom of dish.
4. Layer salami, provolone cheese, ham, Swiss cheese and pepperoni on top of the dough.
5. In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper.
6. Pour 3/4 of this mixture evenly in dish. (You should have a little less than 1/4 cup left.)
7. Unroll the second package of dough, and place on top of the meat and cheese.
8. Brush with the remaining egg mixture.
9. Cover with aluminum foil and bake for 30 minutes.
10. Remove foil and bake another 15 minutes, or until dough is fluffy and golden brown.
11. Cut into squares and serve warm or cold. (Cut smaller squares for appetizers and larger squares for sandwiches.)

Best Pot Roast EVER

Ingredients:
1 beef roast, any cut, to fit size of crock pot
1 pkg. Hidden Valley Ranch Dressing mix
1 pkg. brown gravy mix
1 pkg. Italian Dressing mix

Directions:
1. Combine mixes well and sprinkle over roast in pot.
2. Pour water into bottom of pot.
3. Cook on low for 6-7 hours.

Chicken Pot Pie

Ingredients:
3 boneless chicken breasts, cooked & diced
2 can cream of chicken soup
2 cans Veg All, drained
2 refrigerated Pillsbury pie crusts
pepper to taste

Directions:
1. Preheat oven to 375 degrees.
2. Line pie pan with one pie crust.
3. Drain Veg All.
4. Mix together diced chicken breasts, soup, Veg All and pepper to taste; pour into pie crust.
5. Cover pie with second pie crust and seal around edges.
6. Optional ~ Make an egg wash with an egg white and a tablespoon of water. Then brush this egg wash on the top pie crust.
7. Bake for 30-35 minutes. Remove from oven when pie crust is brown.

Mama Sherri's BBQ Baby Back Ribs

I like to buy pork ribs in bulk. Then I cut them apart into serving sizes (2 ribs). I wrap them individually and freeze. This preparation really makes a difference when actually making the ribs. Ingredients: frozen ribs Celery salt Onion powder Garlic salt Sweet Baby Ray's original BBQ sauce Directions: 1. Layer frozen ribs in crockpot. Sprinkle each layer with spices. 2. Slow cook on low for 8-10 hours. (I usually put them in before I leave for school. They are ready for dinner, and I return to a great smelling home.) 3. About 15 minutes before dinner time, put ribs on broiler pan (rib side up). 4. Slather with BBQ sauce and put under broiler for 5 minutes. 5. Remove from oven and flip over ribs. 6. Slather with BBQ sauce and put under broiler again for 5 minutes. 7. Serve with your favorite sides.

Aunt Betty's Beef Stroganoff

Ingredients:

1 lb. round steak, cubed
1/4 cup chopped onion
2 Tablespoons flour
1 1/2 cups tomato juice
4 oz. can sliced mushrooms
salt and pepper to taste
1 cup sour cream
1 pkg. wide egg noodles

Directions:

1. In dutch oven, brown round steak and onions in small amount of cooking oil.
2. Stir in flour, salt and pepper.
3. Add tomato juice and drained mushrooms.
4. Cover and simmer 1 hour.
5. Cook egg noodles per package directions.
6. Add sour cream to meat mixture.
7. Stir into drained, cooked noodles.