Sunday, December 15, 2013

Roast Sticky Chicken-Rotisserie Style

Roast Sticky Chicken-Rotisserie Style



"Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!"

4 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon white pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 onions, quartered

2 (4 pound) whole chickens


  1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
  2. Preheat oven to 250 degrees F (120 degrees C).
  3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Thursday, October 10, 2013

Parmesan Meatballs

Parmesan Meatballs

 Meat mixture:
1 pound ground beef
1 egg
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
2 tablespoons dehydrated onions

2 tablespoons butter
1/4 cup flour
1/2 cup milk
2 cup beef stock

Mix all ingredients for the meat mixture and form into balls.
In a large skillet melt 2 tablespoons on butter and then brown the meatballs on all sides.
Remove meatballs from the skillet and set aside. Add 2 more tablespoons of butter to start your gravy. Once melted, whisk in the flour and whisk continuously until your rue is formed.
Slowly whisk in the milk and beef stock until your gravy is smooth. Add salt and pepper to taste.
Replace meatballs in the gravy and bring to a boil. Lower heat, cover skillet, and simmer for 20 minutes. Serve over hot mashed potatoes or rice.

Monday, October 7, 2013

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Thursday, October 3, 2013

Crispy Cheddar Chicken

You may never fry chicken again after tasting this baked crispy cheddar chicken.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Tuesday, September 24, 2013

Slow cooker Shepherd's Pie

Slow cooker Shepherd's Pie

shepherds pie 

Fall is the perfect time of year to dust off your Crock-Pot or slow cooker and make some hearty stews and soups.
Crock-Pot and Rival are two major brands that sell slow cookers and most models come with a recipe book.
The great thing about your slow cooker is that all you really need to do is add your ingredients, set your heat level and the slow cooker does all of the work.
Try making this classic recipe, reinvented for cooking in a slow cooker:
Slow Cooker Shepherd's Pie
  • 1 pound sausage roll
  • 1 24-ounce package refrigerated mashed potatoes
  • 2 cups frozen peas and carrots
  • 1 12-ounce jar beef gravy
In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.
Cooking notes: Prep time: 10 minutes; Cook time: 4 to 6 hours; Makes 6 servings.

Tuesday, September 10, 2013

Crock Pot EASY Lasagna

Crock Pot EASY Lasagna

  • 1 - 1/2 lb. ground beef, lean
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 28 oz. tomato sauce, canned
  • 6 oz. tomato paste, canned
  • 1 1/2 teaspoons salt
  • 1 tsp. dried oregano
  • Optional: 7 oz. mushrooms, stems and pieces (layered per instructions)
  • 12 oz. cottage cheese (small curd)
  • 1/2 c. grated parmesan cheese or 1/2 cup asiago cheese
  • 12 oz. lasagna noodles, uncooked
  • 16 oz. shredded mozzarella cheese
 You will create a very delicious meal for you family in a very short time with Crock Pot EASY Lasagna!

1. In a skillet, brown ground beef, onion and garlic.
2. Add tomato sauce, tomato paste, salt and oregano.
3. Cook long enough to get it warm.
4. Spoon a layer of meat sauce onto the bottom of the crock pot, (Optional: Mushrooms).
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6 Repeat with sauce, noodles and cheeses until all are used up, ending with cheese.
7. Cover. Cook on Low for 4 to 5 hours.

Serve with hot bread and a salad and meal is ready!

Monday, September 9, 2013

Slow Cooker Beef Tips With Gravy

Slow Cooker Beef Tips With Gravy

Great for those cool days coming soon!

slow cooker beef tips with gravy
1 1/2 lb beef tips or cubed beef stew meat
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 can of beef broth
add beef to slow cooker
in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth stir to combine and pour over beef in slow cooker
stir all ingredients together
cook on low for at least 6 to 8 hours give everything a good stir before serving serve on top of mashed potatoes or egg noodles"

Wednesday, September 4, 2013

Cannolli Cheesecake

Cannolli Cheesecake


1 1/2 cups (325 mL) graham cracker crumbs
2 tbsp (30 mL) granulated sugar
1/4 cup (60 mL) butter, melted

3 tubs (475 g/each) Tre Stelle® Extra Smooth Ricotta Cheese
1 1/2 cups (325 mL) granulated sugar
1/2 cup (125 mL) all purpose flour
1 tbsp (15 mL) vanilla extract
2 tsp (10 mL) freshly grated orange peel
7 eggs, lightly beaten
1/3 cup (75 mL) miniature chocolate chips
candied orange slices or shelled pistachios for garnish if desired
Preheat oven to 350ºF (175ºC).

Wrap all sides and bottom of a 9” spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan. Bake for 10 minutes; allow to cool before filling.

In a large bowl beat Ricotta Cheese and granulated sugar until smooth. Beat in flour, vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only until incorporated (do not over mix). Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a large baking pan and add 1” of hot water to the pan.

Bake for 75 minutes or until centre is almost set. Carefully remove pan from oven and lift out spring form pan and place on a wire rack to cool for 10 minutes. Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan. Refrigerate until ready to serve. Garnish with candied oranges or pistachios if desired.

Makes 12 servings.

Crock Pot Whole Chicken

Crock Pot Whole Chicken


Total Time: 23 hrs

Prep Time:  15 hrs

Cook Time: 8 hrs

Servings:  4

4 teaspoons salt (per recipe reviews, 2 tsp is better)
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 (with pop-up timer if possible)
1 cup chopped onion (optional)


1 In a small bowl, combine the spices.

2 Remove any giblets from chicken and clean chicken.

3 Rub spice mixture onto the chicken.

4 Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).

5 When ready to cook, put chopped onion in bottom of crock pot.

6 Add chicken. No liquid is needed, the chicken will make it's own juices.

7 Cook on low 4-8 hours.

8 Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Thursday, August 22, 2013

Chicken and Dumpling Casserole

Chicken and Dumpling Casserole 


2 chicken breasts, cooked and shredded ( you can use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (Bullion)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Preheat your oven to 350 degrees.

Layer 1 - Melt 1/2 stick of butter in 9 x 13 casserole dish. Spread the shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Again do not stir.

Layer 2 - In a small bowl, mix the milk and Bisquick. Slowly pour evenly all over chicken. Again do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, the chicken granules and the chicken soup. Once all mixed, slowly pour over the Bisquick layer. Again do not Stir.

Bake the casserole for 30-40 minutes, or until the top is golden brown.

Wednesday, August 21, 2013

3 Envelope Roast

3 Envelope Roast

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Sunday, August 18, 2013


 THIS IS SOOOOOOOOO GOOD!!! Feel Free to Share !!!!!!!!!!


4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.

Chocolate Lasagna

Mmmmmmmm... Chocolate Lasagna 

This is for YOU, the chocolate lover out there who is looking for a chocolate-y treat that is actually quite light! Chocolate Lasagna is a dessert you don’t want to miss!

You will begin with the crust which consists of crushed Oreos mixed with a little butter. You will want to use regular Oreos versus the Double Stuff variety and you’ll need all 36 cookies that come in a typical package of Oreos (minus the 1 or 2 or 3 that you are obligated to sample before crushing them…).

After pressing the cookie/butter mixture into a 9 x 13 inch baking pan, you’ll get working on the layers! What I love about this recipe is that the layers are actually quite light. Maybe not in calories, but this dessert will NOT sit in your stomach like a brick like some desserts!
The first layer is a white layer which consists of cream cheese that you’ve whipped until fluffy, sugar, a little milk, and some Cool Whip. Not whipped cream, Cool Whip! Once that’s spread over the chocolate-y Oreo crust, you’ll prep the chocolate layer!

The chocolate layer is simply chocolate pudding. Seriously, how easy is that? You will need two boxes of chocolate instant pudding. Make sure it’s instant pudding guys, and not the cook and serve variety. I didn’t realize that I had bought the cook and serve kind, so I sat there whisking and whisking…. and whisking the mixture waiting for it to thicken up and it never did. Then I realized what I had done and had to make an emergency trip to the grocery store to buy instant pudding!
At any rate, once the pudding has thickened up a bit, you’ll spread it over the white layer. Yum yum. At this point, let it rest for about five minutes before continuing on to the next step.

The very last layer is simply a little more Cool Whip that you’ll spread over the top. Because this is Chocolate Lasagna, I figured I’d throw in just a bit more chocolate to complete the experience of Chocolate Lasagna, so I sprinkled a bunch of mini chocolate chips on top. It was the perfect addition!
If you’re familiar with the Chocolate Lasagna that Olive Garden serves (served? I hear they no longer sell it), this is nothing like it. Their layers were more cake-like while this Chocolate Lasagna is just light and fluffy layers of pudding, and Cool Whip with a little cream cheese mixed in.
We really loved this Chocolate Lasagna. Each layer complimented the next just perfectly! And, it makes a big 9 x 13 inch pan so that you will have plenty for sharing. Oh, and did I mention that it’s a no-bake treat? I love it when I come across a fantastic treat that requires no oven! Enjoy!

Prep: 20mn
Total: 1hr 20mn
Cook: N/A



  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Thursday, August 8, 2013

Corn On The Cob

Corn On The Cob

How did I NOT know this? Never boil corn again!

Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

Wednesday, August 7, 2013

Cheesy BBQ Sloppy Joes

Cheesy BBQ Sloppy Joes

Add cheese and barbecue sauce to the ground beef in a traditional sloppy joe mixture and serve over Texas toast for an easy, family-friendly main dish meal.

Yield: Makes 4 servings

Recipe Time

Prep Time:


  • 1 1/2 pounds lean ground beef $
  • 1 (14.5-oz.) can diced tomatoes
  • 1 cup ketchup $
  • 1/2 cup bottled barbecue sauce $
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped pickled jalapeño peppers (optional)
  • 1 tablespoon liquid from pickled jalapeño peppers (optional)
  • 1 (11.25-oz.) package frozen garlic Texas toast
  • 1/2 cup (2 oz.) shredded sharp Cheddar cheese


  1. 1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
  2. 2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.


Monday, July 29, 2013

Easy Poached Eggs

Easy Poached Eggs

Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to salads, such as the French salad Lyonnaise, or sandwiches, or just served simply with toast and a little salt and pepper. Here are a few of our methods for how to poach an egg.

Easy Poached Eggs

  • Cook time: 4 minutes
Fresh eggs will be easier to poach (they'll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, omit.


  • Fresh eggs
  • 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
Equipment needed
  • Shallow saucepan with cover
  • Slotted spoon


1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.
poached-eggs-1.jpg poached-eggs-2.jpg
2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.
poached-eggs-3.jpg poached-eggs-4.jpg
3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
poached-egg-1.jpg poached-egg-2.jpg
Alternatively, the truly easiest way to make poached eggs is with an egg poacher.
Remove the cups you plan to use. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate. Sometimes we add a little dab of butter to the bottom of the egg cup before putting the raw egg into it to make it easier for the egg to slide out.

Sunday, July 28, 2013



1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion


1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

Wednesday, July 24, 2013

Bacon Cheeseburger Bake

Bacon Cheeseburger Bake

Prep Time: 15 min
Cook Time: 40 min
Yield: 6 servings

This classic casserole dish is easily made with ground beef, potatoes, cheddar cheese and tomatoes.

What you'll need

  • 1 (4.9 oz.) package Cheddar & Bacon Potatoes
  • 2 tablespoons butter
  • 2 cups boiling water
  • 2/3 cup milk
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 3 tablespoons Tomato Ketchup
  • 1/8 teaspoon pepper
  • 1 medium tomato, sliced
  • 3/4 cup shredded Cheddar cheese

How to make it

  1. Heat oven to 400°F. In ungreased 8x8-inch glass baking dish, combine potato slices, cheese sauce packet, butter and boiling water. Mix well. Stir in milk. Bake 20 minutes.
  2. Cook ground beef and onion in large skillet over medium-high heat, stirring frequently, until beef is browned and onion is tender. Drain. Stir in ketchup and pepper.
  3. Remove baking dish from oven. Stir potatoes gently. Spoon meat mixture over potatoes. Top with tomato slices. Sprinkle with cheese.
  4. Bake an additional 15 minutes or until potatoes are tender and cheese is melted. Let stand 5 minutes before serving to thicken sauce.

Monday, July 22, 2013

Lighter Smokey Barbecue Pork Sandwiches

Lighter Smokey Barbecue Pork Sandwiches

581 Fewer Calories
53 g Less Fat
3 tablespoons packed dark brown sugar
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 (1 1/2-pound) pork tenderloin, trimmed of all visible fat
2 teaspoons canola oil
3/4 cup cider vinegar
1/4 cup ketchup
1/4 cup yellow mustard
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon onion powder
1/4 teaspoon ground red pepper
6 reduced-calorie hamburger buns
Coleslaw and pickles (optional)
Preheat the oven to 450°F. Line a small roasting pan with foil and spray with cooking spray.
Combine 1 tablespoon of the brown sugar, the chili powder, paprika, cumin, and salt in a small bowl. Sprinkle the mixture all over the pork, pressing to adhere.
Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning frequently, until browned on all sides, about 5 minutes. Transfer the pork to the roasting pan. Roast until an instant-read thermometer registers 145°F for medium, about 15 minutes. Transfer the pork to a cutting board. Let stand 10 minutes.
Meanwhile, combine the vinegar, ketchup, yellow mustard, maple syrup, Worcestershire, dry mustard, onion powder, ground red pepper, and the remaining 2 tablespoons brown sugar in a small saucepan; bring to a boil. Reduce the heat and cook, stirring occasionally, until the sauce is reduced to 1 cup, 6 – 8 minutes. Transfer the sauce to a large bowl.
Thinly slice the pork across the grain. Add the pork to the sauce in the bowl and toss until well coated. Divide the pork mixture evenly among the bottoms of the buns. Cover with the tops of buns. Serve with coleslaw and pickles if desired.
Per Serving (1 sandwich): 333 Cal; 36 g Protein; 10 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 26 g Carb; 3 g Fiber; 8 g Sugar; 49 mg Calcium; 4 mg Iron; 604 mg Sodium; 90 mg Cholesterol

Monday, July 8, 2013

Recipe of the day

Pork Chops and Scalloped Potatoes

Pork Chops and Scalloped Potatoes







Original recipe makes 6 servings Change Servings
  • 1 1/2 teaspoons salt
  • 1 (14.5 ounce) can chicken broth


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
  3. In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
  4. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs

Saturday, July 6, 2013

Recipe of the day

Ding Dong Cake

Ding Dong Cake

1 box devils food cake mix
8 oz. cream cheese softened
3 c powdered sugar
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

Prepare and bake cake as directed on box. (2 round cake pans)

Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.

After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. It’s what we do. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.