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Friday, January 13, 2017

One Pan-One Step Potatoes

4 potatoes, peeled and diced
2 tbsp butter
1 cup milk
1 tsp salt
Pepper to taste
1 tbsp Parmesan cheese

Combine all ingredients in a 2 quart saucepan. Simmer over low heat, covered, for 15-20 minutes or until potatoes are tender. Stir occasionally to keep from sticking.

Ranch Roasted Potatoes

1/4 cup vegetable oil
1 packet (1oz) Hidden Valley Original or Spicy Ranch Salad Dressing Mix
2 lbs small red potatoes, washed and quartered

Place potatoes in a gallon size ziplock bag, add oil, seal bag. Toss to coat potatoes. Add dressing mix and toss again until coated. Bake in an ungreased baking pan at 450 degrees for 30-45 minutes or until potatoes are brown and crisp. Serve immediately.

Wednesday, August 10, 2016

Creamy Balsamic & Herb Chicken

4 chicken breasts
3 tbsp flour
1/2 tsp salt
pinch of pepper
1/4 tsp garlic powder
2 tbsp olive oil
2 tbsp butter
1 cup chicken broth
1 cup heavy whipping cream
4 tsp balsamic vinegar
1 tsp fresh basil, chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped

Flatten chicken breasts to about 1/4 inch thick.  Add flour, salt, pepper and garlic powder to a large resealable bag.  Add chicken, toss to coat.  In a large skillet, over medium heat, add butter and oil until butter is melted.  Add chicken and cook about 5 minutes per side.  Remove and set aside. Add broth to dredge skillet.  Stir in heavy cream, balsamic and herbs and bring to a low boil.  Add chicken and turn to coat.  Cook for another 5 minutes.  Reduce heat to a simmer and cook another 5 minutes or until sauce thickens slightly. Pour sauce over chicken and serve.

Note: Sauce will thicken upon standing.

Kelly's Chicken and Rice Casserole

1 can chicken
1 can cream of chicken soup
2 hard boiled eggs, cut up
2 tbsp butter, melted
1/4 cup mayo
onion powder, to taste
1 bag rice, cooked
Frosted flakes or corn flakes

Combine first 7 ingredients.  Place in a greased 8x8 pan.  Top with cornflakes.  Bake at 375 degrees for 20 minutes.

Easy Beef Enchiladas

1 pound lean ground beef
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 1/2 cup cheddar cheese
1 package (8.2 oz) 6 inch flour tortillas

Heat oven to 375 degrees.  Lightly grease 9x13 glass baking dish.  In 10 inch skillet, cook beef over medium high heat, stirring occasionally, until thoroughly cooked; drain.  Stir in 3/4 cup sauce and 1 cup cheese.  Spoon enchilada filling into tortillas, roll up and place seam side down in baking dish.  Pour remaining sauce over top.  Sprinkle with remaining 1/2 cup cheese.  Bake 15-20 minutes or until hot.

Friday, July 31, 2015

Corn Pudding


1 can cream corn
2 eggs
2 tbsp sugar
1 cup milk
1 1/2 tbsp corn starch
1/2 tsp salt
2 tbsp butter, melted
pepper to taste


Beat eggs well.  Add remaining ingredients and mix well.  Bake in 9x13 pan for 1 hour at 350 degrees.

Cheese Bread


1 1/2 cup bisquick 3/4 cup milk
1 egg, beaten
1 cup shredded cheddar cheese
Onion powder, to taste
1 stick butter
Garlic powder, optional


Combine egg and milk, add bisquick, onion powder, garlic powder, and 3/4 cup cheese.  Pour into greased pie plate.  Sprinkle with remaining cheese and pour melted butter on top.  Bake at 350 degrees for 25-30 minutes.