Sunday, July 7, 2019

Shortcut Chicken & Dumplings, Creamy Mashed Potatoes & Wonderful Chocolate Cake! Enjoy :)



2 packs chicken tenders or 6 chicken breasts, cut into bite-size pieces
Chicken broth (enough to cover chicken, about 48 ounces)
2 cans cream of chicken soup
1 teaspoon each of salt, pepper, garlic powder, onion powder (add more if you like)
1 tablespoon chicken granules
1 teaspoon Zatterans (optional)

Place chicken in a large pot and sprinkle with seasonings.  Cover chicken with broth and bring to a boil.  As soon as it is boiling, stir and turn down the heat as low as it will go.  Cover with a tight-fitting lid, and simmer on low for 45 minutes.  Now add soup and seasonings and let simmer for 15 minutes.  Break the dumpling strips into bite-size pieces and add half to the pot, gently stirring frequently for about 10 minutes.  Add the rest of the dumplings and simmer on low for another 30 minutes.   Serve over biscuits or mashed potatoes.

½ box (24-ounces) frozen dumpling strips.  I use Anne’s or Mary B’s


4 baking potatoes, peeled and cubed
3-ounces cream cheese, softened
¼ cup whipping cream or whole milk (add a little more if needed)
½ to 1 stick butter (depending on how buttery you like your potatoes)
1 ½ teaspoon salt & pepper

Boil potatoes for 20 minutes or until very soft.   Drain and add remaining ingredients and beat on medium-high speed until mixed.  Taste before serving to see if you need to add more salt and pepper.


1 (16-ounce) bag frozen peas
2 tablespoons sugar
2 tablespoons butter

Place all ingredients in a microwavable bowl and microwave according to directions.


1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350.  Grease a 10-inch Bundt Pan.  In a large bowl, mix first 5 ingredients together for about 2-3 minutes.  Then fold in the almond extract and chocolate chips with a spatula.  Pour into pan and bake for 55 minutes.  Let it cool about 20 minutes and turn out on rack to cool completely.

Sunday, June 30, 2019

Slaw Dogs, Sweet and Tangy Potatoes and Oreo Truffles...enjoy:)


2/3 cup ketchup
2/3 cup dark brown sugar
½ cup Coke (you don’t want to use diet)
½ cup onion, chopped fine
8 Kielbasa sausages or 8 Brats
Hot dog buns
In a skillet, stir in ketchup and next 3 ingredients.  Simmer on medium-low for 10 minutes.  Add the sausages, and let them cook in the sauce for at least 15 minutes.  Place sausage on a bun and add a generous amount of the sauce and top with the slaw.
8-ounce container sour cream
2 T. sugar
2 T. white vinegar
1 t. celery seeds
1 t. salt
1/8 t. ground cumin
10-ounce package of shredded cabbage
Mix all ingredients well, adding the cabbage last and place in the refrigerator for at least 4 hours.  Overnight is best!
3 1b. bag small red potatoes washed and sliced (I leave the skin on)
½ cup each of chopped red onion and chopped celery
1 (3-ounce) bag bacon bits
1 cup vegetable oil
1 cup sugar
1 cup white vinegar
Place the potatoes in a large pot of water and bring to a boil.  Once they start boiling, reduce heat to medium high and boil for 8 minutes.  Drain the potatoes well and place them in a 13x9x2 baking dish.  Top with the celery, red onion and bacon.  Mix the oil, sugar and vinegar together and microwave this mixture for about 1-½ minutes.  Stir well and pour evenly over the potatoes.  Bake at 350 for 40 minutes.
2 (8-ounce) packages of mini Oreos
1 (8-ounce) block cream cheese (I like to set it out for about 3 hours so that it’s room temperature)
1 container of Baker’s chocolate (the kind you can dip strawberries in)
1 container of Baker’s white chocolate or almond bark
Place the Oreo cookies in a large ziplock bag and crush well.  Mix the cookies with the cream cheese and roll into balls.  Place them on a baking sheet lined with parchment paper.  Place them in the refrigerator or freezer for 15 minutes.  Melt the chocolate in the microwave according to the package directions.  Dip each Oreo ball into the chocolate and place back on the cookie sheet lined with parchment paper.  Refrigerate until ready to serve.  Warning:  these are addictive! J

Sunday, June 23, 2019

Here are the recipes from this morning's show. I had the best time cooking with my Mamma! Here's her recipes for Bacon Wrapped Chicken with special sauce, her amazing stuffed artichokes and her famous Ice Cream Sandwich Cake. Enjoy :)



8 boneless chicken breasts
8 slices bacon
2 cans cream of chicken soup
2 cups sour cream
1 tablespoon creole seasoning
1 ½ cups whole milk or Pet milk
1 large bag of egg noodles, cooked and drained

Season the chicken breasts with creole seasoning and a little salt and pepper.  Wrap each chicken breast with bacon and place in a 13x9x2 pan.   Mix soup, sour cream, milk and 1 tablespoon creole seasoning well and pour evenly over the chicken.  Cover with foil and bake at 350 for 1-½ hours.  Remove the foil the last 30 minutes of cooking.  Place a slice of chicken and egg noodles on a plate and top with the delicious sauce J


4 whole fresh artichokes
1 cup Italian breadcrumbs
1 cup saltine crackers, crushed
1 cup Parmesan cheese (the kind in the jar)
6 cloves of garlic, minced
1 cup olive oil
¼ cup green onions, chopped
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon parsley seasoning
¼ teaspoon cayenne pepper


½ cup rice vinegar
1 tablespoon olive oil
pepper to taste

Mix well.

1.  Trim the points off each leaf with scissors.  Cut stem to ½ inch in length, and then cut the top off by turning the artichoke on its side.  Trim ½” off by slicing through like you’re slicing a piece of bread.    Use a sharp knife to do this (carefully). 
2.  Rinse inside and outside of artichokes very well.  Place them upside down on paper towels to dry. 

3.  Mix stuffing, adding all dry ingredients first, and then add the olive oil.  You should have a wet-sand-type consistency.   

4.  Turn the artichokes right side up and begin stuffing each leaf on the bottom first then work your way up by pulling the leaves out to make room for 1 teaspoon of stuffing per leaf.  Stuff the very top with extra stuffing then add fresh Parmesan cheese. 

5.  Place the artichokes in a deep pot on a rack if you have one.  If not, just add ½” of water to the bottom of the pot.  You will need to add water often –about every 8 to 10 minutes.  Be careful not to add too much water because it will cause the stuffing to come out.  Pour more olive oil over each artichoke (about ¼ cup per artichoke).  Cover and steam for 1 ½ -2 hours on medium heat watching closely not to run out of water.  Don’t leave unattended.  It’s very important to have at least ½” of water in the bottom at all times.  You can check to see if they are done by pulling a leaf off the bottom.  It should come off easily.  When thy are done, carefully remove from the pot onto a plate.  Start eating from the bottom J


15 ice cream sandwiches
1 (16-ounce) tub Cool Whip
1 (8-ounce) tub Cool Whip
Magic shell Chocolate (near the ice cream)
Magic shell caramel
½ cup pecans
1 large bag of mini M&M’s

Layer on a large piece of aluminum foil large enough to cover the cake when completed.

In this order:

1st Layer:  5 ice cream sandwiches, layer horizontally
2nd Layer:  Cool whip to cover top of sandwiches
3rd Layer:  Sprinkle as much M&M’s as you’d like
4th Layer:  1/3 package pecans
5th Layer:  Drizzle chocolate and caramel all over first layer

Repeat 2 more times and cover top and sides with Cool Whip and all other ingredients.  Cover with foil and freeze for several hours or overnight. 

Wednesday, June 19, 2019

Last night I made my Cauliflower-Fried Rice and Sesame-Crusted was very satisfying and not nearly as much sodium or calories as traditional fried rice :)

2 tablespoons real butter
2 tablespoons sesame oil
1 small onion, chopped
1 small bag frozen peas and carrots
2 eggs
1 teaspoon salt and pepper
3 tablespoons soy sauce (taste and add more if desired)
2 cups riced cauliflower

In a large wok or electric skillet, heat butter and sesame oil for about 1 minute.  Add onion, cauliflower, peas and carrots and cook on high for about 6 to 8 minutes.  Push to the side and add eggs, salt and pepper.  Cook eggs for 1 to 2 minutes or until scrambled.  Add soy sauce.  Stir well, and cook on high for an additional 3 to 4 minutes. 

Sunday, May 5, 2019

Recipes from this morning's show :)


4 tablespoons butter, divided
2 ham steaks
¾ cup Coca Cola
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon yellow mustard
In a very large skillet, heat 2 tablespoons butter.  Add the ham steaks and brown for 4 to 5 minutes on each side.  Stir together the Cola and next 3 ingredients.  Pour over the ham steaks and cook an additional 5 minutes.  Remove the ham steaks to a platter and add 2 tablespoons butter to the cola mixture and simmer for 5 or 10 minutes or until thickened.  Serve the sauce with the ham. 

2 lbs. fresh or frozen field peas with snaps
4 to 5 slices bacon, chopped
½ cup chopped onion
4 to 5 cups water
1 tablespoon each of salt, pepper, garlic powder and onion powder
1 or 2 teaspoons Tony Chachere’s Creole seasoning

In a heavy-duty pot, sauté the chopped bacon for about 8 minutes or until it is browned and crunchy.  Remove the bacon with a slotted spoon and place on a paper-towel lined plate.  Add the onions and cook for about 7 minutes.   Add the peas, water and seasonings and bring to a boil.  Reduce heat and simmer, covered on very low for about 45 minutes or until the peas are tender.  Feel free to add more seasonings to your liking.   Drain most of the water out before serving.  Top with the cooked bacon if desired.  This is so good with a roast, rice & gravy and cornbread or ham and cabbage. J  Enjoy!

3 cups cooked squash (this is about 5 medium-size squash, cubed)
½ cup chopped onion
2 eggs
½ cup sour cream
½ cup mayo
3 to 4 tablespoons sugar
1 teaspoon each of salt and pepper
1 cup shredded cheddar cheese
1 ½ sleeves crushed Ritz crackers
Bell Pepper, sliced into rings (optional)
Olive Oil
Place the cubed squash and onions in a pot and cover with water.  Boil for about 20 minutes or until the squash is very soft.   Drain very well and place drained squash into a bowl.  Add the next 6 ingredients and stir well.  Pour into a 13x9 baking dish.  Place the crushed Ritz evenly over the top then place the bell pepper rings over the Ritz.  Drizzle with a little olive oil and bake at 350 for 40 minutes.


1 stick butter, melted
4 eggs
½ cup onions, chopped
2 cups sharp cheddar cheese
1 box chopped, frozen broccoli, cooked
1 box cornbread (I use Jiffy)

Mix all ingredients together and pour in muffin pan.  I like to spray the muffin tins with the cooking spray that has flour in it.  Bake 20 minutes on 400 or until browned.