Tina Casserole

2 chicken breast, cooked & cubed
1 c sour cream
1 can cream of mushroom soup
1 box stove top stuffing

Mix cooked chicken with the soup and sour cream. Top with cooked stuffing. Bake for 30 minutes at 350.

Recipe from: Smallfryfoods.blog

Tips: I cooked three pieces of chicken in the crock pot and shredded it. I used chicken flavored Stove Top.

This was not my favorite recipe, but it was super easy to make.

Buttermilk Pecan Chicken

3 Tblsp butter
3/4 c buttermilk
1 large egg
1 c flour
1 cup ground pecans
1/4 c sesame seeds
1 Tblsp paprika
3/4 tsp salt
1/8 tsp pepper
chicken, 16 pieces
14 pecan halves

Preheat the oven to 375, place the butter in a large shallow roasting pan and put in the oven to melt. In a pie plate whisk the buttermilk and egg. In a different shallow dish toss the flour, ground pecans, sesame seeds, paprika, salt and pepper. Dip the chicken pieces into the buttermilk, the coat with the pecan mixture. Roll the chicken in the melted butter, then arrange in a single layer in the roasting pan. Top each piece with a pecan half. Bake the chicken uncovered without turning for one hour.

Recipe from Readers Digest "Down Home Cooking".

Tips: When I made this I left out the seasame seeds (not a big fan). I also only used three boneless skinless chicken breasts. With using less chicken, you can adjust the flour mix to meet your needs. David dipped the chicken for me, and he dipped each piece in the milk mix then the flour mix and repeated. I also adjusted the cooking time.

Cornbread Salad

1 (16 ox) package cornbread

10 slices bacon

1 (1 oz) pkg. ranch dressing mix

1 1/2 c sour cream

1 1/2 c mayo

2 (15 oz) cans, pinto beans drained

3 tomatoes, chopped

1 c onion, chopped

1 c green pepper, chopped

2 c shredded cheese

2 (11 oz) cans corn, drained

Prepare cornbread as directed. Cool, crumble, set aside. Place bacon in skillet. Cook, drain, crumble, set aside. Whisk together the dressing mix, sour cream and mayo. Place half the cornbread in bottom of casserole dish. Layer with beans, tomatoes, green pepper, onion, cheese, corn, bacon and dressing mix. Repeat layers. Cover and chill before serving.

I don't remember where I got this recipe, but every time I make it it's a hit!

Popovers

1 c milk
2 large eggs
1/4 tsp salt
2 Tblsp butter (room temperature)
1 c flour

Preheat oven to 450. Grease 9 muffin cups. Place in oven to heat. In mixing bowl beat the milk, eggs, salt & butter until frothy. Add the flour, beating just until smooth. Fill the muffin cups 2/3 full. Bake for 20 minutes. Lower the heat to 350 and bake 10 minutes. Serve immediately.

Recipe from: Down Home Cooking, book put out by Readers Digest.

Hint: For successful popovers, preheat both the oven and the muffin tins.

Creamy No Cook Mints

3 oz light cream cheese
1/4 tsp mint extract
2 drops green food coloring
4 1/4 to 4 1/2 c powdered sugar
Mix cream cheese, extract and coloring. Mix well. Gradually add in powdered sugar until stiff.
After it was all mix I placed it on wax paper flattened it out and put it in the freezer for an hour. Then I used fondant cutters to make the shapes I wanted. You can add different colors and of course use whatever shapes you want or simply cut into squares.

Nilla Wafer Strawberry Shortcake Squares

64 Nilla Wafers1/4 c sugar

5 Tblsp margarine (melted)

2 1/2 c cold milk

2 pkg (4 serving size each) Jell-o Vanilla flavor Instant pudding and pie mix

1 1/2 c thawed cool whip (1/2 of 8oz tub)

3 cups sliced strawberries

Crush 40 of the wafers; mix with 3 Tblsp of the sugar and the margarine until well blended. Press firmly into the bottom of 13x9 baking pan; set aside.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining wafers. Cover with remaining pudding mixture.

Refrigerate at least 3 hours. Meanwhile toss strawberries with remaining sugar. Serve each square with strawberries. Refrigerate leftovers.

Recipe from Zan Stephens.

I am not a big fan of this dessert because I do not like pudding. But I really like Nilla Wafers.

Lime Squares

Crust:

9 Tblsp butter

1/4 c sugar

1 c flour

Pinch of Salt

Filling:

1 1/2 c sugar

3 eggs

2/3 c lime juice (4-5 limes)

2 Tblsp lime zest optional

2/3 c flour

pinch of salt

green food coloring

Crust: Pre heat oven to 350 degrees. Cream butter, sugar & salt. Add in flour. Press dough into pan. Bake 20-25 mintues.

Filling: Whisk all ingredients together. Pour onto baked crust. Bake 30-35 minutes. Let cool. Dust with powdered sugar if desired.

Recipe from Just get off your butt and bake web page.

Rice Krispy Treats

3 Tblsp butter
1 pkg marshmallows
6 cups rice krispy cereal

Over low heat melt butter, add in marshmallows stirring until melted. Remove from heat and add in cereal. Stir well, turn onto waxed paper or greased baking sheet. Enjoy.

Tips: Add in additional candies, chocolates etc. to match holidays or occasions.

Orzo Feta Salad

3 1/4 c orzo: cooked and cooled
1 c cucumbers: cubed
4 green onions: chopped
2 c feta cheese: crumbled
1 c olives: sliced
1/4 c olive oil
juice of 1 lemon
2 tsp dried oregano
1/4 c parsley: chopped
1 tsp garlic: minced
1-2 tsp sugar
1 c mayo
salt and pepper

Combine all ingredients in bowl, mix well, chill before serving.

Tips: You can use flavored Feta cheese crumbles for additional flavors. Instead of four green onions I used half white and half purple, adds color.

Enchilada Pie

1 green bell pepper: Cut off 3 rounds of the pepper, set aside and finely dice the rest.

1 small onion, finely diced

1-2 lbs hamburger

Cuminos

1 can corn, drained

1 can ranch style beans, slightly drained

1 can tomato soup

1 small can sliced or chopped olives

grated cheese

soy sauce

Worcestershire sauce

small corn tortillas

Heat oven to 400 degrees. Saute pepper and onion in a small amount of oil. Add the hamburger breaking it into small bits. Cook until hamburger is browned and keep breaking it up. Add Cuminos and salt and pepper. Then add corn, beans and half a can of tomato soup. (You can substitute 1 small can of tomato sauce) Add soy sauce and Worcestershire sauces (to your liking). Turn heat to low and let cook about 15 minutes. Use a large deep oven proof dish and line the bottom with tortillas. Add a layer of the mix and a layer of the cheese. Sprinkle with olives. Continue to layer like this. Add more of the soy and Worcestershire sauce and the 3 rings of pepper. Top with the rest of the tomato soup (or another small can of tomato sauce). Cook in oven for about 20 minutes.

Tips/Changes:

I also add some fresh garlic to the pepper and onions and saute. You can also add in a small can of diced chilies. If you don't have Cuminos you can substitute with Cumin powder. If you don't like the taste of the corn tortillas you can use flour.

Recipe from Joan Baker; David Rileys grandma.