Saturday, November 1, 2014

Chicken Dorito Casserole


3-4 BSCB baked

1 regular sized bag of original Doritos

1 can Cream of Mushroom

1 can Cream of Chicken

3/4 cup Milk

Shredded Cheese

Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker.

Step 2: Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375

Step 3: While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it. ;-)

Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.

Step 5: Chop Chicken breasts up and place a layer of chicken on top of Doritos.

Step 6: Add the creamy sauce on top of the chicken.

Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)

Step 8: Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.

And then serve this yummy (but certainly not low-fat or ‘healthy) casserole to all the Dorito lovers in your life and I promise that it will be gone in a few minutes…mine always is!

Wednesday, October 22, 2014


1 bag (12 oz) egg noodles

1 can (10 1/4 oz) cream of mushroom soup (you can use cream of celery soup if desired)

1/2 cup mayonnaise

3/4 cup evaporated milk

1 cup cheddar cheese, divided

1/2 cup celery, chopped small

1/2 cup onion, chopped small

1 tsp black pepper

1 cup peas

12 oz can of tuna, drained

1/2 cup French fried onions (optional)


1.Cook egg noodles according to directions. Drain water.

2.In a large bowl, combine the noodles, cream of mushroom, mayonnaise, evaporated milk, 1/2 cup cheddar cheese, celery, onion, black pepper, mixed veggies if using, and tuna.

3.Pour mixture into a large casserole dish.

4.Sprinkle remaining 1/2 cup of cheddar cheese on top of noodle mixture.

5.Bake in a preheated oven, 325, for about 30 minutes.Sprinkle on onions and bake 5 more minutes.

6.Remove from oven and serve!!

Tuesday, October 7, 2014

Bisquick sour cream biscuits


2 cups Bisquick

1/2 cup butter, melted

1 cup sour cream (I used reduced fat)



Preheat oven to 350.


Mix all ingredients together.


Pour into ungreased muffin cups about 2/3 full.


Bake for 15-20 minutes.

Monday, August 25, 2014

Canada's Best Carrot Cake with Cream Cheese Icing


2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) cinnamon

1 tsp (5 mL) baking soda

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) nutmeg

3/4 cup (175 mL) granulated sugar

3/4 cup (175 mL) packed brown sugar

3 eggs

3/4 cup (175 mL) vegetable oil

1 tsp (5 mL) vanilla

2 cups (500 mL) grated carrots

1 cup (250 mL) drained crushed canned pineapple

1/2 cup (125 mL) chopped pecans


1 8 oz (250g) package cream cheese, softened

1/4 cup (60 mL) butter, softened

1/2 tsp (2 mL) vanilla

1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)


Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Monday, August 11, 2014

Cinnamon Roll Pancakes


for the Pancakes:

4 cups all-purpose flour

8 tsps baking powder

2 tsp. salt

4 cups milk

4 tbsps vegetable oil

4 large eggs, lightly beaten

for the Cinnamon Filling

1 cup butter, melted

1 1/2 cup brown sugar, packed

2 tbsp ground cinnamon

for the Cream Cheese Glaze

1/2 cup butter

4 oz. cream cheese

1 1/2 cups powdered sugar

1 tsp. vanilla


To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make

it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Monday, July 21, 2014

Pistachio Pudding Dessert


Pie crust :

1 stick butter

1 cup flour

1 cup chopped walnuts

Layer 1:

1 cup powdered sugar

1 (8oz) cream cheese

1 cup cool whip

Layer 2:

2 regular sized pkgs instant pistachio pudding mix

3 cups milk


cool whip

chopped almonds


  1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.

  2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.

  3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Thursday, July 17, 2014

Crock Pot Parmesan Honey Pork Roas


1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water


Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Tuesday, July 15, 2014



1 1/2 cup(s) FLOUR



1/2 tsp SALT


1 cup(s) SUGAR

2 TBS BUTTER; Softened.



1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL

Lemon Icing Ingredients:

1 cup POWDERED SUGAR; Plus 1 Tablespoon.

2 TBS WHOLE MILK; I Used 2%.



Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.

Sunday, July 6, 2014

Ruth Chris' Sweet Potato Casserole



1 cup brown sugar

1/3 cup flour

1 cup chopped nuts (pecans preferred)

1/4 cup butter (melted)


3 cups mashed sweet potatoes (can use canned to save time, just drain)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs (well beaten)

1/2 cup butter, melted (1/2 cup)


1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Thursday, July 3, 2014

Broccoli Cheese Soup for the Crock Pot!!!

1/2 cup onion, chopped

2 tablespoons butter or 2 tablespoons margarine

1 (10 ounce) can cream of chicken soup

1 1/2 cups milk 1 lb Velveeta cheese, cubed

1 (10 ounce) package frozen chopped broccoli

Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Wednesday, June 18, 2014

Slow Cooker Beef Stroganoff Recipe


2 cans Condensed Golden Mushroom Soup

1 diced large onion

2-4 Tbsp Worcestershire sauce

1/2 C water

1 tsp Garlic Salt.

1/2 clove of diced garlic

2 pounds cubed stew meat

8 oz cream cheese


  1. In the slow cooker stir in all the ingredients, except the meat and Cream Cheese.

  2. Once combined add the meat and mix together.

  3. Cook on Low for 8 hours.

  4. Cut up the cream cheese into cubes just before serving and turn crock pot on high.

  5. Stir the cream cheese in until all combined.

  6. Let set for 10 minutes.

  7. Serve over egg noodles or mashed potatoes.

Tuesday, June 10, 2014

Caramel Cake

1 cup whole milk

4 large egg whites, at room temperature

2 1/4 teaspoons pure vanilla extract

3 cups sifted cake flour

1 1/2 cups sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter, cut into tablespoons, softened

3/4 cup heavy cream


3 cups sugar

3 tablespoons light corn syrup

1 1/2 cups whole milk

1 stick unsalted butter, softened

1 teaspoon pure vanilla extract

1/2 cup heavy cream

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes. Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Sunday, June 8, 2014

Panda Express Orange Chicken


  • 2 lbs boneless skinless chicken, chopped into bite sized pieces

  • 1 egg

  • 1½ tsp salt

  • Pinch of white pepper

  • 2 tbsp oil, divided, plus more oil for frying

  • ½ cup + 1 tbsp cornstarch, divided

  • ¼ cup flour

  • 1 tbsp ginger, minced

  • 1 tsp garlic, minced

  • ½ tsp crushed hot red chili pepper

  • ¼ cup green onion, chopped

  • 1 tbsp rice wine

  • ¼ cup water

  • Zest of ½ an orange (optional)

For the “Orange” Sauce

  • 3 tbsp soy sauce

  • 3 tbsp water

  • ½ cup sugar

  • ½ cup white vinegar


  1. In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.

  2. In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.

  3. Heat oil for deep frying in a wok or deep fryer to 375°F.

  4. Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.

  5. Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.

  6. Add the ginger and garlic and stir try until fragrant, about 10 seconds.

  7. Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.

  8. Add the orange sauce and bring to a boil.

  9. Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.

  10. Add the cooked chicken, stirring until well incorporated.

  11. Turn off the heat and stir in the orange zest if using.

  12. Serve over white rice.

Sunday, May 11, 2014

Beef Enchiladas

Yields 4 servings


1 pound lean ground beef or 1 package fully cooked shredded beef

½ cup chopped onion

2 cloves garlic, crushed

½ tsp. salt

¼ tsp. pepper

2 cans (10 ounces each) mild enchilada sauce

8 small corn tortillas (6-7 inches diameter)

¾ cup shredded pepper-jack cheese

1 Tbsp. chopped fresh cilantro

sour cream (optional)


1. Preheat oven to 350°F.

2. In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into ½-inch crumbles. Pour off drippings. Season withsalt and pepper. Stir in ½-cup enchilada sauce from one can. Set aside remaining sauce from that can.

3. If using fully cooked shredded beef, stir in ½ cup enchilada sauce and follow recipe below.

4. Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish.

5. Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.

6. Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired.

Wednesday, April 30, 2014

Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts

Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts


4 boneless chicken breasts

4 slices bacon

3 -4 ounces smoked gouda cheese

1/4 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon pepper



Combine, cayenne, garlic powder, paprika and pepper.


Flatten chicken breasts to approx 1/4" thickness.


Season both sides of chicken with the cayenne mixture.


Place small piece (s) of cheese on chicken and roll up, pressing firmly.


Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.


Bake in a 350 oven for 20 minutes.