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.