Monday, June 28, 2010

Cracker Barrel Copycat Chicken Casserole

If you are looking for great chicken recipes check out!


1 c corn meal
1/3 c all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 c buttermilk
1 egg

1/2 cup butter (hold this out until cornbread is cooked)

Chicken Filling

2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery sliced thin
1 3/4 cups of chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 c cooked chicken breasts, cut in to bite size pieces

Directions for Corn bread:

1. Mix all except melted butter together in mixing bowl until smooth

2 Puor into greased 8 inch square baking pan and bake at 375 for 20-25 minutes until done. Remove from the oven and let cool completely.

3. When cool crumble cornbread and place three cups cornbread crumbs in mixing bowl.

4 Add 1/2 c melted butter to crumbs and mix well, set aside.

(this tastes just like the corn bread at the Cracker Barrel!! I was shocked!!! :)

Directions for Chicken Filling:

1. In saucepan on medium low heat, place butter and saute onion and celery until transparent stirring occasionally.

2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

3. Add Chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

Place chicken mixture in buttered casserold dish.

5. Spoon cornbread crumb topping on top of the chicken mixture, do not stir into chicken filling.

6. Place baking dish in preheated oven at 350 for 35-40 minutes. Crumbs will turn a golden yellow.

Serve with a green salad- delicious!

Potatoes and Cheese Bruncheros

This was made on studio 5 and I thought I would pass it on!
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
4 cups shredded hashbrown potatoes
1 cup chopped onion
1/4 cup butter
salt and pepper to taste
4 ounce can chopped green chilies
1/2 cup sour cream
10 eggs, well beaten
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro
taco sauce, salsa or sour cream, if desired

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle. Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.
While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Spread chilies and sour cream on top of potatoes and mix together. In another frying pan, scramble eggs until just barely set. Salt and pepper to taste. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top. Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.

For more recipes using Rhodes Bread Dough go to:

Wednesday, June 23, 2010

Stuffed Pork Chops

6 pork chops 1 inch thick
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1 cup chicken stock
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
3 cups ground dry bread crumbs
1 can Cream of Celery Soup
1/3 can of mild
Additional Bread Crumbs
*Cut a slit in each pork chop
*Saute onion and celery in butter
*mix in stock and seasonings
*Remove from heat and mix in bread crumbs until moistened
*Stuff each pork chop with 1/2 cup stuffing
*coat each chop with breading mixture of fine bread crumbs salt, pepper, and paprika
*Place chops in a challow baking dish
*Combine celery soup and milk and pour over chops
*Lightly sprinkle with paprika
*Bake 1 1/2 to 2 hours in a 350 degree oven.

Serves 6

Loaded Chicken

This one is similar to the Alice Springs Chicken that you can get at the Outback Restaurant. They put a honey mustard marinade on their chicken though- so experiment with different marinades and see what you come up with!

4 chicken breasts, boneless and skinless
marinade of your choice
1 onion thinly sliced
3 tablespoons of olive oil
1/2 lb. bacon
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated

*Marinade chicken for at least 4 hours
*Grill chicken, basting chicken with marinade while cooking
*Cook bacon until lightly browned and drain on paper towels
*Saute onions in olive oil until they are just beginning to turn golden brown
*When chicken breasts are done, place on a foil lined pan.
*Top chicken with a couple of tablespoons of marinade, topping that off with some onions, then 2-3 strips of bacon, finishing off with the cheddar and jack cheeses.
*Place in the oven at 350 degrees and cook until the chicken and toppings are heated through and the cheeses have melted.

Serve with a green salad! Enjoy

Friday, June 11, 2010

Queso Chicken Pasta

Here is another great recipe from evil shenanegans- it is truly evil- in the best way possible.

Serves 4-6

8 ounces penne pasta
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken

Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by two minutes.

In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.

Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.

Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes.

Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese.

Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.

Thursday, June 10, 2010

Cream Filling for Cupcakes

I found this recipe on a great website! Go check it out- tons more cupcake recipes there!

Make your favorite cupcakes- whether that be from scratch or from a box- as directed.

Cream Filling Enough to fill and decorate 24 cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.

Yum Yum! Hostess Cupcakes, move over- these are even better- if that is possible! :)

Friday, June 4, 2010

Buckeye Brownies

This recipe was posted on Facebook today through the Gooseberry Patch Cookbooks. I can hardly wait to make these!!! Peanut Butter and Chocolate!! Yummmmm!!!!

Buckeye Brownies, from Almost Homemade cookbook, submitted by Heather Prentice of Mars, PA

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 T. butter, softened and divided
8-oz. jar creamy peanut butter
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Wednesday, June 2, 2010

Games for Love Website

This is a recipe blog first and formost but I wanted to post this link on my page because it is something that I believe in very much.

When you visit this website you can download a simple game app for your android phone and you can choose to download it free with ads or pay for the app and have it without ads on it. (If this app is popular enough I know that there will be others added and they would work on other phone types as well. The proceeds will be going to help pay for the cost of an adoption of a child.

My sister and her husband have been unable to have children of their own, they currently have been able to adopt one child but they would really like to add to their family- unfortunately the costs of adoption are very expensive so as a family we are trying to help with the costs.

Thank you for your time in reading this! And now back to recipes!

Crockpot Sweet and Sour Chicken

4 boneless chicken breasts either whole or cubed
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar

Mix ketchup, vinegar, and brown sugar. Pour over chicken in the crockpot. Bake in the crockpot on low for 6 hours. Serve with rice.

Taco Pie

1 8 oz pkg refrigerated crescent rolls
1 lb. ground beef or turkey
1 pkg taco seasoning
1 16 oz container of Sour Cream
8 oz mexican style cheese blend
1 package crushed tortilla chips

Preheat the oven to 375 Degrees

Lay crescent dough flat on the bottom of a square cake pan and bake according to the directions on dough package.

While that is baking- brown the meat and then add the taco seasoning. (Basically- make your taco meat). When your dough is cooked add the taco meat on top and then layer with sour cream and cheese and top it off with the crushed tortilla chips (you could use doritos on top for more flavor.)

Return to the oven and bake at 350 degrees for 10 minutes or until the cheese has melted.

Serve with a salad or veggie of your choice!