Monthly Archives: July 2016

Scalloped Chicken

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scallopedchicken

Scalloped Chicken

I had leftover cooked chicken so this was very easy to put together.  This is real comfort food.  You could easily use leftover turkey also.  It would be a great casserole to take to a pot luck, or a friend in need of a meal.

Gravy

  • 4 cups chicken broth
  • 1 can cream of mushroom soup
  • 1 1/2 teaspoons sage
  • 2 tablespoons chopped onion
  • 1 cup chopped celery
  • 3/4 cup (1 1/2 sticks) butter
  • 1/4 cup flour

Melt butter in large skillet.  Add onion, celery and sage and cook until done.  Add flour and cook.  Then add soup and broth.

  • 4 cups cubed cooked chicken
  • 6 cups toasted bread cubes or croutons

Put layer of chicken in bottom of greased 9 x 13-inch baking dish.  Cover with bread cubes.  Pour gravy evenly over top.  Work gravy down to chicken layer with a fork.  Bake until dressing is slightly browned, about 35 minutes at 350 degrees.

Note:  If you use flavored croutons, omit the sage in gravy.

“Let the redeemed of the Lord tell their story.”

Chicken Ranch Quesadillas

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Chicken Ranch Quesadillas

This is a quick and easy meal to get on the table asap.  Yummm.  Really, really good.

  • 1/2 cup sour cream ranch dip
  • 8 8-inch flour tortillas
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 10-oz. can chicken, drained and flaked
  • 1/3 cup bacon bits
  • Salsa, optional

Spread 2 tablespoons dip on each of 4 tortillas.  Top each with 1/4 each of the cheeses, chicken and bacon bits.  Top with remaining tortillas.  Place one tortilla stack in non-stick skillet.  Cook over medium-high heat until lightly golden, pressing down gently with spatula.  Turn carefully, cook until cheese is melted.  Let stand for 2 minutes; slice into wedges.  Repeat with remaining tortilla stacks.  Serve with salsa, if desired.

Serves 4.

“Brokenness can lead to wholeness.”

Dixie’s Boiled Dinner

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Dixie’s Boiled Dinner

This is my take on “New England Boiled Dinner”.  Three ingredients, put it all in a pot, cover with water and boil until done.  Serve with butter, salt and pepper to put on potatoes and cabbage.

  • Kielbasa, cut into large pieces
  • Cabbage, cut into large chunks
  • Red potatoes, peeled

Fix enough for however many you are serving.  Delicious for leftovers also.

“The Lamb who died is the Lord who lives!”

Scrumptious Chicken Sandwich

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Scrumptious Chicken Sandwich

This sandwich is yummy!  It reminds me of a sandwich at my favorite chicken restaurant.

  • 1 egg, beaten
  • 1 cup milk
  • 4 to 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 1/2 tablespoons powdered sugar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon allspice, optional
  • Oil for frying
  • 4 to 6 hamburger buns, split and lightly toasted
  • Mayonnaise, dill pickle slices, optional

Whisk egg and milk together in a large bowl.  Add chicken; turn to coat and refrigerate for one hour.  In a separate bowl, combine flour, sugar and spices.  Working in batches, drain chicken, reserving egg mixture, and lightly dredge in flour mixture.  Dip back into egg mixture, then into flour mixture again.  In a cast-iron skillet, heat one inch of oil to 375 degrees.  Carefully add chicken to hot oil.  Fry for 8 to 10 minutes, until done on both sides and juices run clear.  Drain chicken on a wire rack.  Assemble sandwiches on toasted buns; garnish as desired.  Makes 4 to 6 sandwiches.

“Even when everything seems meaningless, God still has a purpose for your life.”

Classic Macaroni Salad

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Classic Macaroni Salad

I love macaroni salad and this is the “best”.  I like my salad a little sweet so I add the sweet pickle juice, but certainly leave out if you don’t like it that way.  By adding the sweet pickle juice, it makes it creamier.  Delicious!!

  • 1 pound elbow macaroni
  • 5 hard-cooked eggs, chopped
  • 1 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup diced sweet pickle
  • 2 cups mayonnaise
  • 1/4 cup sweet pickle juice, optional
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper, optional

In a large pot of boiling water, cook macaroni over high heat for 7 to 9 minutes, or just until tender.  Drain, rinse, and let cool.

Place macaroni in a large bowl, add remaining ingredients, and mix well,  Cover and refrigerate for at least 1 hour before serving.

Serves 8.

“When life’s struggles make you weary, find strength in the Lord.”

Old Settler’s Baked Beans

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Old Settler’s Baked Beans

I wanted another side for the 4th of July picnic and I needed to fix it quickly.  I put all the ingredients in a cast iron skillet and brought it up to a boil to give it a head start and then I stuck it in the oven.  It took about half the time.  Really, really good.  You can use any beans that you have on hand.

  • 1/2 pound ground beef
  • 1/4 pound bacon, cut up (I used bacon bits)
  • 1 small onion, chopped
  • 1 can red kidney beans
  • 1 can butter beans
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup ketchup
  • 1/2 teaspoon mustard (no dry)
  • 2 tablespoons molasses

Brown beef, bacon and onion.  Mix all ingredients and put in casserole dish.  Heat uncovered one hour or more, as desired, at 350 degrees.  Can be made ahead of time.

“When life knocks you down, you’re in the perfect position to pray!”

The “Cookie of All Cookies”!

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The “Cookie of All Cookies”!

This is the cookie that won Taste of Home’s National Cookie Contest.  Out of more than 34,000 recipes that were tested, tasted and retested, this was the Grand Prize winner.

I have to say it is the best cookie I have ever eaten!  The mix of chocolate chips, toffee bits and pecans makes it taste like a turtle sundae.

  • 1 cup butter or margarine, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups (9 ounces) semisweet chocolate chips
  • 1 cup English toffee bits
  • 1 cup chopped pecans

In a mixing bowl, cream the butter and brown sugar.  Beat in eggs and vanilla.  Combine flour, baking soda and salt; gradually add to creamed mixture.  Stir in the remaining ingredients. Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets.  Bake at 375 degrees for 10 – 12 minutes or until lightly browned.  Cool for 5 minutes before removing to wire racks.  Yield:  3 1/2 dozen.

Congratulations to Marcia Severson of Kittson County, Minnesota

“God helps those who depend on Him”