Pizza Casserole

This is similar to many Baked Pasta dishes but with the distinct flavors of pizza. I created this recipe yesterday and took it to a dinner party as the main dish. It was a big hit and every woman there asked for the recipe.


  • 1 lb bow tie pasta
  • 1 lb Jimmy Dean sausage, 'country mild' (or other flavor if desired)
  • 1 large onion, medium size chopped (cooked with sausage)
  • 2 (26 ounce) jars spaghetti sauce (I used Bertolli's Tomato & Basil)
  • 1/2 lb cubed cooked ham
  • 1/2-1 lb of sliced pepperoni
  • 3 (8 ounce) bags of shredded mozzarella cheese
  • 6 tablespoons of grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano


  1. Cook pasta in boiling water until al denté.
  2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
  3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
  4. Layer ingredients in the order listed below.
  5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
  6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
  7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese,all the pepperoni(completely covering the entire top with pepperoni).
  8. Bake at 375°F for 40 minutes.
  9. Let sit for 5 minutes before serving.

Tortellini Tomato Spinach Soup

Really healthy soup, good to use when there's no time to spend in the kitchen!


  • 1 tablespoon olive oil
  • 1/2 cup minced onion (about 1/2 small onion)
  • 1 garlic clove, minced
  • 4 -6 cups chicken broth or 4 -6 cups vegetable broth
  • 1 (14 ounce) can whole tomatoes, coarsely chopped
  • 1 (9 ounce) package fresh tortellini or 1 (9 ounce) package dried tortellini
  • kosher salt
  • cracked black pepper
  • 10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
  • 1/4 cup freshly grated parmesan cheese (optional)


  1. In a soup pot, heat olive oil over medium high heat.
  2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
  3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
  4. Add the tortellini and cook according to package instructions.
  5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
  6. Serve immediately.
  7. Garnish each serving with a sprinkling of Parmesan.

Grilled Moroccan Chicken

A very healthy and exotic way to prepare chicken. Goes great with couscous and a fresh green salad.


  • 1/2 cup extra virgin olive oil (the best quality you can get)
  • 1/4 cup chopped scallion (, white part only)
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken breasts

  1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
  2. Process until smooth.
  3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
  4. Preheat the grill to medium hot.
  5. Grill chicken breasts 5-7 minutes on each side, or until done.

Mahogany Beef Stew

You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max.

  • 4 tablespoons olive oil
  • 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
  • 4 cups chopped onions
  • 2 cups good-quality red wine
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 cup hoisin sauce (this is the critical ingredient, don't leave it out!)
  • 2 bay leaves
  • 1 garlic clove, minced

To Finish

  • 1 lb slender carrot, peeled, cut diagonally into 1 inch lengths
  • 1 tablespoon cornstarch, mixed with
  • 1 tablespoon water
  • 2 tablespoons chopped fresh parsley

  1. Heat 2 tablespoons olive oil in heavy large pot over high heat.
  2. Sprinkle meat with salt and pepper.
  3. Add meat to pot; saut� until brown on all sides, about 10 minutes.
  4. Push meat to sides of pot.
  5. Reduce heat to medium; add 2 tablespoons oil to pot.
  6. Add onions; saut� until golden brown, about 15 minutes.
  7. Mix meat into onions.
  8. Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
  9. Bring to boil.
  10. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
  11. Add carrots and 1 cup wine.
  12. Cover; simmer 30 minutes, stirring occasionally.
  13. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  14. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
  15. Discard bay leaves.
  16. Season stew with salt and pepper.
  17. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl.
  18. Sprinkle with parsley and serve.
  19. Excellent with buttered egg noodles.

The Blue Mill Tavern Loosemeat Sandwich

I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe.


  • 1 lb of real good ground chuck or 1 lb ground beef round or 1 lb ground sirloin
  • 1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon Crisco (if meat is round or sirloin)
  • 2 teaspoons salt, just enough to lightly cover bottom of your skillet
  • 1 onion, chopped fine
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • water, to cover
  • salt and pepper, to taste

  1. Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
  2. Melt fat over medium heat and lightly salt bottom of skillet.
  3. Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
  4. Add chopped onion while browning meat.
  5. Keep working with the back of spoon to break up meat.
  6. When meat is browned, drain off any fat and return meat to skillet.
  7. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
  8. Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
  9. Adjust salt and pepper to taste.
  10. Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
  11. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
  12. *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
  13. Likewise, don't add any liquid smoke or Worcestershire sauce.
  14. Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
  15. If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
  16. Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.

Awesome Slow Cooker Pot Roast

 It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.


  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 lbs pot roast


  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
  2. Place pot roast in slow cooker and coat with soup mixture.
  3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Turkey Meatloaf

This recipe came from a package of ground turkey. It is by far the best turkey meatloaf I have ever tasted.


  • 2 tablespoons butter (or margarine)
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 lbs ground turkey
  • 1/2 cup breadcrumbs
  • 1 egg (or 1/4 cup egg substitute)
  • 3/4 cup catsup
  • 2 teaspoons Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Melt butter in a skillet.
  2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
  3. Place mixture in a large bowl to cool for 5 minutes.
  4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.
  5. Press meatloaf into an 8x4-inch loaf pan.
  6. Spread remaining catsup on top.
  7. Bake in a 350 degree oven for 50-55 minutes.
  8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

Slow Cook Down Home Pork Chops and Gravy

I don't even like Pork, but was tricked into tasting this dish when I was told it was chicken.


  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 6 lean boneless pork chops (1 in. thick)
  • 1 (10 3/4 ounce) can condensed chicken broth
  • 2 tablespoons vegetable oil


  1. Combine 1st four ingredients in a shallow dish.
  2. Dredge chops in flour mixture and set aside.
  3. Combine what is left of the flour mixture w/ the chicken broth and pour into your crock pot.
  4. Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.
  5. Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.
  6. Serve w/ hot rice and/or mashed potatoes.
  7. ++If the gravy becomes too thick just add a little water. If you accidentally add too much water then add a little more flour.
  8. Season w/ salt and pepper too your taste.

Baked Chicken

This chicken recipe is so easy, I hesitated in posting it. But I couldn't find it posted here, and it's so good, I thought I'd share it. It's my favorite way to bake chicken because it's moist and tender every time and the flavor is delicious!

  • 4 chicken breasts, with bone and skin
  • 1/4 cup butter, melted
  • 1 -2 teaspoon Season-All salt (I use McCormick's)

  1. Preheat oven to 400°F.
  2. Spray a shallow baking dish with non-stick cooking spray.
  3. Rinse chicken breast under cool running water.
  4. Pat chicken dry with paper towels.
  5. Place chicken in dish.
  6. Brush the melted butter over the chicken, using all the butter.
  7. Sprinkle with seasoned salt.
  8. Bake for 50-60 minutes or until cooked through.
  9. ~NOTE~Chicken takes only 50 minutes in my oven.
  10. Don't over cook, as they might turn out tough.

Bacon Wrapped Chicken (Oamc)

This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!


  • 12 boneless skinless chicken breast halves
  • 2 (8 ounce) cartons chive & onion cream cheese
  • 2 tablespoons butter
  • salt
  • 12 slices bacon

  1. Flatten chicken to 1/2" thickness.
  2. Spread 3 tablespoons cream cheese over each chicken piece.
  3. Dot with butter and sprinkle with salt; roll up.
  4. Wrap each with a bacon strip.
  5. Place, seam side down, in a greased pan.
  6. Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
  7. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
  8. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
  9. To cook from frozen state, thaw before cooking and follow directions above.

Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)

One of my friends deemed this "Baklava Salmon" and the name stuck. The salmon & mustard go well with the honey, butter, and walnuts. We usually serve this with rice and steamed carrots or broccoli.

  • 1/4 cup butter
  • 3 tablespoons whole grain mustard (or your favorite) or 3 tablespoons Dijon mustard (or your favorite)
  • 1 1/2 tablespoons honey
  • 1/4 cup dry breadcrumbs
  • 1/4 cup walnuts or 1/4 cup pecans, finely chopped
  • 4 teaspoons fresh parsley, chopped
  • 4 (4 ounce) salmon fillets
  • fresh ground pepper
  • kosher salt
  • 1/4 limes (optional) or 1 lemon (optional)

  1. Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
  2. In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.
  3. Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
  4. Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.

Ground Beef Casserole

This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook.

  • 1 lb ground beef
  • 1 (15 ounce) can tomatoes
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 (8 ounce) can mushrooms
  • 2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
  • 2 tablespoons Worcestershire sauce
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1/4 lb sharp cheddar cheese
  • 1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
  • 1 (8 ounce) can tomato sauce
  • salt and pepper

  1. Brown meat in large skillet or Dutch oven.
  2. Add onions, pepper and celery and simmer for 15 minutes.
  3. Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
  4. Add salt and pepper to taste.
  5. Cook in skillet for 1 hour.
  6. Place cooked pasta in bottom of large casserole dish.
  7. Spoon mushroom soup over pasta.
  8. Pour sauce over the soup and top with cheese.
  9. Bake in 350°F oven for 30-45 minutes.
  10. Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.

Big Thicket Chicken and Dumplings

If you love good, old-fashioned, down home chicken and dumplings, this is the real thing!

  • 1 (3 -4 lb) whole chickens
  • 1 gallon water
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon red pepper (optional)
  • 2 celery ribs, chopped
  • 4 green onions, sliced thin or 1/2 medium onion, chopped
  • 1 carrot, shredded
  • 6 chicken bouillon cubes


  • 6 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1 cup margarine or 1 cup butter flavor shortening
  • 2 eggs, beaten
  • 2 cups chicken stock

  1. Place whole chicken and water into large pot or dutch oven.
  2. Add poultry seasoning, garlic powder& pepper.
  3. Bring to boil and reduce heat to medium.
  4. Cook chicken for about 1 hour or until tender.
  5. When done, carefully remove chicken from pot; set aside to cool.
  6. Remove 2 cups of stock and set aside to cool.
  7. Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
  8. While chicken is cooling, prepare dumplings.
  9. Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
  10. Add margarine and combine until mixture is coarse and crumbly.
  11. (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
  12. Turn out onto floured surface and knead slightly until smooth.
  13. You may need to divide dough in half and only roll out half at a time.
  14. Roll out to approximately 1/8-inch thickness.
  15. Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
  16. Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
  17. Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
  18. Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
  19. When done, remove from heat and cover pan.
  20. Remove skin and debone cooled chicken.
  21. Cut into bite size pieces then fold into hot dumplings & broth.
  22. This recipe will serve a family of 4 two main course meals.
  23. Leftovers can be frozen.

Crock Pot Chops

These have to be, hands down, the BEST meal I have EVER made in a crock pot.

  • 4 pork chops, each about 1/2 inch thick
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, sliced
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 1/2 cup ketchup
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 beef bouillon cube
  • 2 tablespoons cornstarch
  • 2 tablespoons water

  1. Salt and pepper pork chops if desired.
  2. Add all ingredients except water and cornstarch to the crock pot.
  3. Cook on low for 5 1/2 hours.
  4. Mix cornstarch and water together and stir into crock pot.
  5. Cook 30 minutes more.
  6. Serve over rice.

Beef Patties in Onion Gravy

Good "stand-by" meat-and-potatoes meal. This goes over big with husband and kids. Easy, quick, and tasty comfort food.

  • 1 lb ground beef
  • 1 egg
  • 1/2 cup dry breadcrumbs
  • 1/2 envelope dry onion soup mix
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper

  • 1/2 envelope dry onion soup mix
  • 2 cups water
  • 2 tablespoons flour

  1. Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
  2. Spray a non-stick skillet, and brown patties on both sides.
  3. Add dry onion soup mix and 1 1/2 cup water.
  4. Cover pan tightly and simmer for 20 minutes.
  5. Remove patties to a plate.
  6. In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
  7. Stir flour and water into onion gravy.
  8. Stir constantly with a whisk until it comes to a boil.
  9. Boil 1 minute.
  10. Return patties to pan.
  11. Serve with mashed potatoes or hot cooked noodles.

Spanish Chicken & Rice Bake

A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified.

  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 cup salsa
  • 1/2 cup water
  • 1 cup whole kernel corn
  • 3/4 cup uncooked long-grain white rice
  • 4 boneless chicken breast halves
  • 1/2 teaspoon chili powder
  • 1/2 cup shredded cheddar cheese
  • 1 cup canned black beans, washed (optional)

  1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
  2. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
  3. Cover tightly with casserole lid or foil.
  4. Bake at 375°F for 45 minutes or so.
  5. Sprinkle with cheese.

Fried Rice

This is great as a main dish or accompanying your favorite Oriental meal.


  • 1 tablespoon butter or 1 tablespoon margarine
  • 2 eggs, beaten
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper (optional)
  • 2 cups rice, prepared and cooled
  • 1/2 cup cooked pork (optional) or 1/2 cup cooked shrimp (optional) or 1/2 cup cooked chicken (optional)
  • 1/4 cup soy sauce
  • 1/2 cup cooked peas (optional)


  1. Melt 1 tablespoon butter in skillet or wok.
  2. Scramble eggs in butter, breaking up the cooked eggs into small pieces.
  3. Set aside.
  4. Melt 1 tablespoon butter in skillet or wok.
  5. Saute onions and/or green peppers in butter for 3 minutes.
  6. Combine eggs, onions, rice, and meat.
  7. Stir in soy sauce until color of rice is uniform.
  8. Stir in peas.
  9. Heat only until warm.

Wendy's Chili by Todd Wilbur

This is a version of the famous Wendy's chili and it tastes just like it!

  • 2 lbs ground beef
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans (with liquid)
  • 1 (29 ounce) can pinto beans (with liquid)
  • 1 cup diced onion (, 1 medium onion)
  • 1/2 cup diced green chili pepper (, 2 chilies)
  • 1/4 cup diced celery (, 1 stalk)
  • 3 medium tomatoes, chopped
  • 2 -3 teaspoons cumin powder
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 cups water

  1. Brown the ground beef in a skillet over medium heat.
  2. Drain off the fat.
  3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
  4. Cook, stirring every 15 minutes, for 2 to 3 hours.

Italian Wedding Soup

I must give this recipe 5 stars! It is delicious! I did brown the meat balls before adding to the soup and added extra onion powder.

  • 1/2 lb lean ground beef
  • 1 egg, slightly beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 5 3/4 cups chicken broth
  • 2 cups chopped escarole or 2 cups chopped spinach
  • 1/2 cup orzo pasta, uncooked
  • 1/3 cup finely chopped carrot
  • grated parmesan cheese

  1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
  2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
  3. Return to boil;reduce heat to medium.
  4. Cook at slow boil for 10 minutes or until orzo is tender.
  5. Stir frequently to avoid sticking.
  6. Serve with additional Parmesan cheese sprinkled on top.

Awesome Baked Pork Chops

These chops remain moist and tender, and the sauce is to die for! You probably have all the ingredients in your kitchen to make this! Serve these chops over rice!

  • 6 pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • 2 cups Italian style breadcrumbs
  • 4 tablespoons olive oil
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/3 cup white wine

  1. Preheat oven to 350.
  2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
  3. Place the beaten eggs in a small bowl.
  4. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
  5. Heat the oil in a medium skillet over medium-high heat.
  6. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
  7. Transfer the chops to a 9 x 13 baking dish, and cover with foil.
  8. Bake in the preheated oven for 1 hour.
  9. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
  10. After the pork chops have baked for an hour, cover them with the soup mixture.
  11. Replace foil, and bake for another 30 minutes.

Greek-Style Turkey Burgers

The best turkey burgers i have ever tried .... I freeze left-overs, and heat in the microwave later


  • 1 lb ground turkey
  • 1 cup crumbled feta cheese
  • 1/2 cup olive, chopped (i usually use chopped salad olives)
  • 1 teaspoon dried oregano
  • 1 teaspoon italian seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil (optional)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • ground black pepper, to taste


  1. Combine all the ingredients in a large bowl.
  2. Form into 4 patties, then grill.
  3. I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.

Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then ad


  • 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
  • 2 tablespoons Dijon mustard
  • 1 large egg (you may need two)
  • 1 cup dry breadcrumbs
  • 1/4 teaspoon poultry seasoning (or to taste)
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon seasoning salt
  • 1 -2 tablespoon olive oil (for frying)


  • 1/4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt (can use more to taste)
  • 4 -5 thin lemon slices
  • fresh parsley, chopped (to taste)


  1. In a small bowl or shallow dish whisk together mustard and eggs; set aside.
  2. Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
  3. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
  4. Heat the olive oil in a skillet over medium heat.
  5. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
  6. For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
  7. Add in lemon slices and parsley; mix to combine for about 1 minute.
  8. Spoon the glaze/sauce over chicken.
  9. Delicious!

Macaroni and Cheese

If you're looking for the classic mac and cheese recipe, this is it. It's creamy and delicious.

  • 16 ounces elbow macaroni (cooked)
  • 1/2 cup butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup flour
  • 3 1/2 cups milk
  • 1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
  • breadcrumbs

  1. Preheat oven to 350 degrees.
  2. In a pan cook butter, salt, pepper and flour and stir until smooth.
  3. Remove from heat add milk, return to heat and bring to a boil.
  4. Boil 1 minute.
  5. Remove from heat and add cheese, stir until melted.
  6. Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

Perfect Pork Tenderloin

I am at a loss for words but this darn recipe is the best and It will be the only recipe for pork tenderloin I will ever use.

  • 1 lb boneless pork tenderloin, AT ROOM TEMPERATURE (approximate)
  • salt and pepper
  • dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)

  1. NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
  2. NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
  3. Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
  4. Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
  5. Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:
  7. After resting 5-10 minutes, the roast should reach a safe 145-150 degrees.
  8. Turn oven OFF and DO NOT open oven door for 45 to 1 hour. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
  9. NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, botulism is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
  10. VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Potato Chowder

Another of my aunt's recipes. Great for those cold nights.

  • 8 cups diced potatoes
  • 1/3 cup onion, chopped
  • 3 (14 1/2 ounce) cans chicken broth
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) package cream cheese, cubed, softened
  • 1/2 lb bacon, cooked and crumbled
  • chives

  1. Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
  2. Cover and cook on low 8-10 hours or until potatoes are tender.
  3. Add cream cheese and blend.
  4. Top with bacon and chives before serving.

Bekah's Pulled Pork

I have adopted this recipe from Mean Chef. This is one of my favorite recipes. The pork is sweet, succulent and falling apart tender. Fabulous served alone, on rolls, in tortillas.

  • 1 whole pork butt

Pork rub

  • 1/4 cup black pepper
  • 1/4 cup paprika
  • 1/4 cup turbinado sugar
  • 2 tablespoons salt
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne

Molasses Barbecue Sauce

  • 3 cups chicken stock
  • 1 cup dry white wine
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/4 cup chopped plum tomato
  • 3 tablespoons shallots, minced
  • 2 tablespoons pitted dates, minced
  • 1 tablespoon garlic, minced

  1. For rub: mix all ingredients in a bowl.
  2. For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
  3. For pork: Rub pork with rub.
  4. Place in Plastic bag and refrigerate overnight.
  5. Take out pork and re-rub.
  6. Let sit at room temperature for 2 hours.
  7. Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
  8. It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
  9. Pull pork into pieces, toss with sauce.
  10. Serve with extra sauce

Chili Con Carne With Beans

This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese

  • 2 lbs ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 (15 ounce) can tomatoes
  • 1 (15 ounce) can diced tomatoes with green chilies
  • 1 (12 ounce) bottle dark beer
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 (28 ounce) can chili beans

  1. Saute meat, onions and garlic until done.
  2. Add remaining ingredients and simmer for 2 hours.
  3. The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

Amazing Chicken Marinade

My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!

  • 1/4 cup cider vinegar
  • 3 tablespoons whole grain mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons salt
  • 6 tablespoons olive oil
  • ground black pepper
  • 6 boneless skinless chicken breast halves

  1. In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
  2. Then whisk in olive oil and pepper.
  3. Place chicken in the mixture.
  4. Cover and marinate chicken in the fridge 8 hours or overnight.
  5. Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
  6. Discard marinade.
  7. Lightly oil your grill or broiler pan.
  8. Grill or broil about 10 minutes per side.

Oven Fried Eggplant (Aubergine)

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon minced onion
  • 1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
  • 1/3 cup fine dry breadcrumb
  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • vegetable oil cooking spray

  1. Combine first 2 ingredients, stir well.
  2. Spread evenly over both sides of eggplant slices.
  3. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
  4. Place eggplant on a baking sheet coated with cooking spray.
  5. Bake@ 425 degrees for 12 minutes.
  6. Turn eggplant over; and bake an additional 12 minutes or until golden.

Awesome Baked Ham

I love this recipe because it is so easy and it calls for hardly any ingredients, and I always have these ingredients in my pantry. This recipe came from a good friend's mother, who was always asked to bake the ham for get-togethers and family dinners. Now I get those requests.

  • 15 lbs whole bone-in ham (I prefer Cooks SuperTrim brand)
  • 1 lb brown sugar
  • 1/2 cup yellow mustard
  • aluminum foil

  • In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
  • Take all wrappers off of ham and trim away excess fat.
  • Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
  • Place ham on foil and spread brown sugar/mustard paste on top.
  • Fold and seal foil.
  • Do not open again until ham is done.
  • Bake at 350° for 4 hours.
  • Let set for about 1 hr then carve.
  • One of the best tasting hams you will ever have!

Fantastic Taco Casserole

I have made this recipe at least 50 times. I love it because the ingredients list isn't complicated and, based on the layers, I can readily remember all ingredients when I am at the store without my recipe card.


  • 1 lb ground beef
  • 1 (1 1/4 ounce) package taco seasoning
  • 1 (15 ounce) can refried beans
  • 2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
  • 1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
  • 2 green onions, chopped
  • 1 (2 1/3 ounce) can sliced black olives
  • 1 tomato, chopped
  • 2 cups corn chips (coarsely crushed or chopped)


  1. Brown ground beef and drain.
  2. Add taco seasoning and cook according to package directions, adding proper amount of water.
  3. Put corn chips on bottom of 8x8" dish.
  4. Cook refried beans on stove until hot.
  5. Add 1 cup cheese and 1 cup salsa. Stir until combined.
  6. Pour beans over corn chips in dish.
  7. Add beef to top of beans.
  8. Sprinkle remaining cheese over top.
  9. Sprinkle green onions and black olives over cheese.
  10. Bake in a 375 degree oven until the cheese is sufficiently melted.
  11. Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Caramelized Chicken Wings

Delicious! I used a chicken drumlets and chicken legs instead of chicken wings, garlic salt instead of garlic and regular salt and got rave reviews for this simple-to-make chicken dish.


  • 3 lbs chicken wings
  • 2 tablespoons olive oil
  • 1/2 cup soy sauce
  • 2 tablespoons ketchup
  • 1 cup honey
  • 1 garlic clove, minced, to taste
  • 1 pinch salt
  • 1 pinch ground black pepper


  1. Preheat oven to 375°F.
  2. Place chicken in a 9x13-inch baking dish.
  3. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
  4. Bake at 375°F (190°C) for one hour or until sauce is caramelized.

Steak (Or Chicken) Fajitas

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish

  • 3/4 lb top sirloin steak
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 garlic clove, finely minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 flour tortillas (8 inch/20 cm)
  • 1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
  • 2 small sweet peppers, of your choice (green, red, or yellow)

  • salsa
  • sour cream
  • shredded cheese
  • chopped tomato

  1. Slice steak into thin strips.
  2. In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
  3. Add beef strips and stir to coat, set aside.
  4. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
  5. Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
  6. In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
  7. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  8. Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
  9. Return onions and peppers to skillet; stir for about one minute.
  10. To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Southwestern Baked Spaghetti

This recipe is so easy and very tasty too! I added a can of diced tomatoes the second time I made it and will make it that way on the future
  • 8 ounces uncooked spaghetti
  • 1/2 cup milk
  • 1 egg
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (8 ounce) cans tomato sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded monterey jack cheese

  1. Cook spaghetti per package direcions.
  2. Combine milk and egg, mix well.
  3. Combine drained spaghetti, milk and egg; mix well.
  4. Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
  5. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
  6. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
  7. Stir in tomato sauce and cook for 2 more minutes.
  8. Spread meat mixture over spaghetti.
  9. Sprinkle with cheese.
  10. Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
  11. Remove from oven and let stand for 10 minutes.

Tso's Chicken

This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it

  • 1 lb chicken thigh, boned and cubed
  • 3 eggs, beaten
  • 1/2 cup cornstarch, plus
  • 2 teaspoons cornstarch
  • 5 dried chili pods
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons rice wine
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce

  1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
  2. If the mixture is too thick, add some vegetable oil to separate the pieces.
  3. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
  4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
  5. Fry the chicken in small batches, just long enough to cook the chicken through.
  6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
  7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
  8. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
  9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
  10. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
  11. Serve immediately.
  12. Serves 4, along with steamed broccoli and rice.

Oatmeal Cottage Cheese Pancakes

These are wonderful and are almost too healthy to be true. Lots of calcium, protein, fiber, etc. I usually eat them without any topping and just keep popping them in my mouth!


  • 1/2 cup oatmeal
  • 1/2 cup cottage cheese
  • 1 teaspoon vanilla
  • 4 egg whites


  1. Blend all ingredients in blender.
  2. Spray skillet with cooking spray and cook just like"silver dollar" pancakes, a few small ones at a time.
  3. Top with your favorite pancake topping!

Easy Peezy Pizza Dough

This is a really easy way to make a good "yeasty" pizza dough! As well as using this recipe for when I'm making pizza, I also use it for when I'm making a focaccia or a calzone.


  • 2 teaspoons dried granulated yeast
  • 3 cups bread flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 1 cup water, plus
  • 2 tablespoons water


  2. Caramelised onions and roasted garlic.
  3. Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!).
  4. Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
  5. Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
  6. Cranberry jelly, shredded chicken, sliced Brie!
  7. Mozzarella cheese, shredded chicken and sliced avocado!
  9. Place all the above ingredients in the order I have listed into the bread machine.
  10. Select the dough cycle and press start!
  11. When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus'coating' it in oil.
  12. Cover and leave to rise in a warm place for about 1/2 an hour.
  13. Knead the risen dough lightly.
  14. To shape and bake: roll the dough into a circle.
  15. Place on well greased baking tray or pizza pan.
  16. Then add a topping of your choice and bake at 225'C.
  17. NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after

Pork Tenderloin

I did experiment with the time to marinate and found 24 hours is by far the best


  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon thyme
  • 1 lb pork tenderloin
  • 1 tablespoon olive oil


  1. Mix garlic, salt, pepper & thyme in small bowl.
  2. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
  3. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
  4. Remove pork and place in a 9x13x2 pan.
  5. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
  6. Cover with foil and bake at 350 for approximately 45 to 50 minutes.
  7. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

Ultimate Pizza Sauce

This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1 garlic clove, minced
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 small bay leaf
  • 1 teaspoon fennel seed

  1. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
  2. Add tomato sauce and tomato paste and stir until smooth.
  3. Add remaining ingredients and bring to slow simmer.
  4. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
  5. Remove the bay leaf and spread the sauce on your prepared pizza dough.

Chicken, Gravy and Stuffing

I made this almost exactly as written. I had to use bone in chicken as this was all I had and I baked it in the oven because I got a late start and it wouldn't have been done in time for dinner in a crock pot!

  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • 1 cup chicken broth
  • 4 -6 slices swiss cheese
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1/4 cup milk
  • 2 cups Pepperidge Farm Herb Stuffing
  • 1/2 cup butter, Melted

  1. Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts.
  2. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk.
  3. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all.
  4. Drizzle melted butter on top.
  5. Cook on low for 6 hours or high for 3.

Classic Baked Ziti

This baked ziti recipe is a simple Italian casserole dish that my family enjoys.

  • 1 lb lean ground beef
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 (32 ounce) jar meatless sauce
  • 1 cup chicken broth
  • 1 teaspoon dried oregano leaves
  • 1 (16 ounce) package ziti pasta, cooked and drained
  • shredded mozzarella cheese
  • 1 cup grated parmesan cheese

  • Preheat oven to 350 degrees F.
  • In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
  • Stir in spaghetti sauce, chicken broth, and oregano.
  • Reduce heat and simmer for 10 minutes.
  • Stir 1 cup of the sauce into the cooked ziti noodles.
  • Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
  • Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
  • Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
  • Cover and bake 20 minutes.
  • Sprinkle with remaining mozzarella and Parmesan cheese.
  • Return to oven and bake uncovered for 10 minutes or until heated through.

Roast "Sticky" Chicken.

Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken
  • 2 large onions, peeled and quartered

  1. (Day 1) Blend all spices together and set aside.
  2. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
  3. Rub with spice mixture, both inside and out, then stuff cavity with onions.
  4. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
  5. (Day 2) Remove from plastic bag and place in a shallow baking pan.
  6. Roast uncovered in a 250 F oven 5 hours.
  7. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
  8. This recipe is SAFE.
  9. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
  10. Baste with drippings every 30 minutes after the first hour.
  11. (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

Spicy Garlic Shrimp

Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.

  • 12 shrimp (Jumbo sized, peeled, deveined, & tails intact)
  • 2 tablespoons olive oil
  • 2 garlic cloves (crushed with the side of a knife)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)
  • 1 teaspoon lemon, zest of
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh parsley (chopped)

  1. Heat a large skillet over medium high heat.
  2. Add olive oil, garlic, red pepper flakes, and shrimp.
  3. Season with grill seasoning or salt & pepper.
  4. Cook shrimp 3 minutes or until just pink.
  5. Toss with lemon zest, juice, & chopped parsley.
  6. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

Szechuan Noodles With Spicy Beef Sauce

Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

  • 1 lb ground beef
  • 1 1/2 cups chopped onions
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons minced fresh ginger
  • 1/2-1 1/2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
  • 2 tablespoons sesame oil
  • 2 tablespoons cornstarch
  • 3/4 cup beef broth
  • 1/3 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 8 ounces vermicelli, cooked
  • 1/2 cup sliced green onion

  1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
  2. Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
  3. Combine cornstarch and beef broth, whisking until smooth.
  4. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
  5. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  6. Stir in ground beef.
  7. Toss with hot cooked pasta, and sprinkle with sliced green onions.
  8. Yield: 4 servings.

Garlic Brown Sugar Chicken

The house smells wonderful while this is cooking!

  • 1 large chicken, cut into serving pieces
  • 1 cup packed brown sugar
  • 2/3 cup vinegar
  • 1/4 cup Sprite or 1/4 cup 7-Up soda
  • 2 -3 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper (regular black or cayenne)

  1. Place chicken in crock pot.
  2. Mix all remaining ingredients and pour over chicken.
  3. Cook on low for 6-8 hours.
  4. Serve over rice or noodles.
  5. You can thicken the juices after cooking with a little cornstarch.

Kung Pao Chicken

This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.

  • 1 lb boneless skinless chicken breast, cut into 1 inch pieces
  • 1 tablespoon cornstarch
  • 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
  • 3 tablespoons green onions, chopped with tops
  • 2 garlic cloves, minced
  • 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
  • 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/3 cup dry roasted peanuts
  • 4 cups cooked rice, hot

  1. Combine chicken and cornstarch in small bowl.
  2. Toss to coat.
  3. Heat oil in large non-stick skillet or wok on medium heat.
  4. Add chicken.
  5. Stir fry 5- 7 minutes or until no longer pink in center.
  6. Remove from heat.
  7. Add onions, garlic, red pepper and ginger to skillet.
  8. Stir fry 15 seconds.
  9. Remove from heat.
  10. Combine vinegar, soy sauce and sugar in small bowl.
  11. Stir well.
  12. Add to skillet.
  13. Return chicken to skillet.
  14. Stir until chicken is well coated.
  15. Stir in nuts.
  16. Heat thoroughly, stirring occasionally.
  17. Serve over hot rice.

Best Grilled Pork Chops

This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

  • 1/2 cup water
  • 1/3 cup light soy sauce
  • 1/4 cup vegetable oil
  • 3 tablespoons lemon pepper seasoning
  • 2 garlic cloves, minced
  • 6 pork loin chops, fat removed
  1. In deep bowl mix all marinade ingredients.
  2. Marinate at least 2 hours.
  3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side.
  4. DO NOT OVER_GRILL, chops will become tough.
  5. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking.
  6. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

Easy Breakfast Casserole

This is a tasty and easy breakfast casserole. Serve with a bowl of fresh fruit. Wonderful!

  • 2 cups dry chicken stove top stuffing mix (from the canister)
  • 2 cups milk
  • 1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)
  • 6 eggs, beaten
  • 1 cup cheddar cheese, shredded
  • 1/2 teaspoon salt
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease a 9 x 12 baking dish.
  3. Mix all the ingredients together.
  4. Pour into prepared baking dish.
  5. Bake for about 45 to 50 minutes or until set.

Chicken Tikka Masala

This recipe is my favorite Indian recipe so far... it tastes authentic! It's just like the Chicken Tikka Masala at my favorite Indian restaurant, and that's a first.


  • 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground red pepper
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 piece minced ginger (1-inchinch" long)
  • 6 bamboo skewers (6-inchinch")
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 jalapeno, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garam masala (buy in Indian market)
  • 1/2 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro
  1. Soak bamboo skewers in water.
  2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
  3. Discard marinade.
  4. For sauce, melt butter on medium heat.
  5. Add garlic & jalapeno; cook 1 minute.
  6. Stir in coriander, cumin, paprika, garam masala & salt.
  7. Stir in tomato sauce.
  8. Simmer 15 minutes.
  9. Stir in cream; simmer to thicken- about 5 minutes.
  10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
  11. Remove chicken from skewers; add to sauce.
  12. Simmer 5 minutes.
  13. Garnish with cilantro Serve with basmati rice, naan or pita bread.
  14. Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.

Tuna Casserole

Good and creamy, got it from my bosses wife who got it from her mother-in law.

  • 8 ounces egg noodles
  • 1 (10 1/4 ounce) can cream of celery soup
  • 1/2 cup mayonnaise
  • 3/4 cup evaporated milk
  • 1 cup grated cheddar cheese, divided
  • 1/2 cup finely chopped celery
  • 1/2 small onion, finely chopped
  • 4 ounces mushrooms, drained (optional)
  • 1 teaspoon black pepper
  • 1 (7 ounce) can tuna, with juice

  1. Cook egg noodles to al dente in boiling salted water; drain well.
  2. Preheat oven to 325°F.
  3. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
  4. Sprinkle reserved cheese over the top.
  5. Bake for 30 minutes.
  6. Serve hot.