Welcome to our Recipes page.
On this page you will find recipes for:
Click a name to be taken directly to the recipe.

Buffalo Chicken Dip
Ham Delights
Mexican Layer Dip

Main Dishes:
Buffalo Chicken Pizza
Chicken Parmesan
Chili-Tater Tot Casserole
Lots O'Meat Lasagna
Pizza-fied Chicken
Shrimp Creole

Side Dishes:
Broccoli Casserole
Crockpot Dressing
Hashbrown Casserole
Macaroni & Cheese
Traditional 7-Layer Salad

Cherry Dump Dessert (Slow Cooker)

Chicken Parmesan

Boneless/Skinless Chicken Breast
Egg Whites
Low Fat/Fat Free Parmesan Cheese
Italian Seasoning
2 Tbsp Olive Oil (**I figure I may need to add a little to the skillet throughout the cooking, but each breast will not be coated in that much oil.)
Start off by heating your oil in a nonstick skillet over medium heat.
Pound out your chicken to about ½in thick. This will help them to cook fast and even.
Pat the chicken dry.
In a bowl for dredging, mix the parmesan cheese and Italian seasoning.
Dip into Egg White and then into the parmesan cheese mixture.
Place in the skillet and cook for about 5 min on each side or until chicken is golden brown and cooked through.
Once it's cooked through, add a little warm Light Marinara Sauce over the top. You will never know this isn't deep fried and covered in bread crumbs like you are used to.
For just a few more calories, cook a little pasta and place in the bottom of a casserole dish. Top with chicken, marinara, and a little mozzarella. Place under the broiler until cheese is browned.
Back to top

Chicken Casserole

1 lb chicken breast, boiled & chopped (Reserving about 2 cups chicken broth)
2 cans cream of chicken soup
16 oz Sour cream
Minute Rice (6 servings), cooked according to pkg directions
2 Cups Cheese
Salt & Pepper
1 sleeve Ritz crackers, crushed
2 Tbsp Butter, melted

1. In large mixing bowl, combine all ingredients, adding in about 2 cups chicken broth to thin out a little.
2. Transfer to a 9x12 casserole dish that has been sprayed with nonstick cooking spray
3. Top with Ritz cracker topping
4. Bake at 350 degrees for about 30 minutes, until bubbly.

Back to top

Pizza-fied Chicken

4 Chicken Breasts
1 Cup Bell Pepper, chopped
1 Cup Onion, chopped
1 Cup Sliced Mushrooms (I used canned this time, but recommend fresh)
1 Cup Crushed Tomatoes
16 Turkey Pepperoni, chopped (these are just as good as the original, just less greasy)
4 sticks of Low-Fat String Cheese
Garlic Powder
Onion Powder
Salt & Pepper
Parmesan Cheese

Pound out your chicken breast to 1/4-1/2 inch thickness. Season with onion powder, garlic powder, salt, and pepper and set aside.
Season the tomatoes with onion powder, garlic powder, salt, and pepper and set aside.
Now, the original recipe says to use 2 nonstick skillets. Use one to cook the veggies and one to cook the chicken. It's totally up to you how many dishes you want to dirty. If you opt to just use one, cook the veggies until soft and set aside, then cook the chicken.
Spray the skillet and cook chicken over med-high heat until cooked through. About 3-4 minutes on each side. When the chicken is done, spoon the tomato sauce on top of the chicken.
Tear or cut the string cheese into small pieces and add to the chicken.
Top with veggie mixture and pepperoni.
Cover and cook for 1-2 minutes or until cheese is melted.
Top with parmesan cheese (and crushed red pepper if you are feeling frisky) and enjoy!
Here’s the link to the original recipe: Pizza-fied Chicken
**I have not been able to find a small can of crushed tomatoes. Save the leftovers and use for other recipes. One I recommend is for the Pizza-Pizza Egg Mug. This is great because you can use any of the leftover veggies you have too.

Back to top

Lots O’Meat Lasagna (Paula Deen’s Recipe)

  • 1 1/2 pounds ground chuck
  • 1 pound ground Italian sausage
  • 1 onion
  • 2 cloves garlic, minced
  • 2 teaspoons ground oregano
  • 1 teaspoon ground basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 2 (15-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups small curd cottage cheese
  • 1 (5-ounce) package grated Parmigianno-Reggiano
  • 2 tablespoons freshly chopped parsley leaves
  • 2 large eggs, lightly beaten
  • 9 oven-ready lasagna noodles
  • 2 (8-ounce) packages shredded mozzarella

Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
**This is also delicious with just ground beef. Make it your own!
Back to top


Macaroni & Cheese

For a 9x13 casserole dish you will need:
16oz. Dried Elbow Noodles
4 Tbsp. Butter/Margarine
4 Tbsp. Flour
4 cups Milk
3-4 cups Shredded Sharp Cheddar Cheese
2 cans Cream of Mushroom Soup
Salt & Pepper to taste

**Preheat oven to 350 degrees.
1. Start by boiling a 16oz box of macaroni noodles until tender.
2. While the noodles are boiling, let’s start on the sauce. You will need another large pot because we will be adding the noodles to the sauce and trust me, a small pot is just a disaster waiting to happen. Start by melting the butter over low-medium heat, then whisk in the flour, whisking continuously.  This mixture is called a roux and helps to thicken the sauce. Do not walk away from this. It just takes a minute to come together and it will burn quickly. You want this to cook for a couple of minutes, just to cook out the raw flour taste.
3. Whisk in the milk and cream of mushroom soup.  Be sure to scrape the bottom of the pot to incorporate all the roux mixture. Turn up the temp to med-high heat and continue to whisk until you notice the sauce beginning to thicken.
4.  Add in the cheese. I generally add about 2 ½-3 cups of cheese.  As silly as this may sound, when it turns the color orange you think it should be, it’s cheesy enough.
5. Add the drained noodles to the sauce and mix well. Transfer to a greased 9x13 casserole dish
6. Top with more cheese
7. Bake at 350 degrees for about 30 minutes or until mac & cheese is bubbly (*If you are cooking from the fridge, try to bring to room temperature first. Otherwise, it may take longer to become bubbly.).
**This recipe can easily be cut in half and prepared in an 8x8 casserole dish.  This is also delish served as a main dish with chunks of ham mixed in.**


Shrimp Creole
4 tsp. olive oil
1 med. onion, diced
1 bell pepper, diced
2 tsp. minced garlic
1 28-oz. can diced tomatoes
3/4 lb. shrimp, peeled and deveined (Don’t be ashamed to buy the frozen kind that are already peeled and ready to go.  Just make sure you thaw before you cook!).
2 c. frozen okra
4 tsp. Emeril's Bayou Blast seasoning (can be found at Kroger or Wally-World. It has a black top.)
2 c. cooked brown rice
It really is very simple, with little prep work and just a few ingredients.  If you get  a wild hair, you can diced your onions and bell peppers the night before and stored them in a Ziploc bag in the frig (one less step for you at dinner time!). 

Step 1: Heat the oil in a large pot (like one you’d use to make soup in b/c it makes too much to use something smaller). 
Step 2: While this is heating, I went ahead and put some water on in another large pot to cook my rice (throw some salt into this water, ok??).  Just pick your rice of choice and follow the instructions on the box.  No need to complicate things .

Step 3: Add garlic, onions, and peppers to the oil and cook until the veggies are soft, about 5 minutes or so.
Step 4: Dump in the can of tomatoes (juice and all), Emeril seasoning (bam!), and your frozen okra. Stir in and simmer for about 10 minutes until all the wonderful flavors are blended together.
Step 5:  About 3 minutes before you’re ready to eat, drop your shrimp in the pot.  If you bought the frozen kind, make sure you’ve thawed them out.  I moved mine from the freezer to the fridge the night before, and they were good to go!  CAUTION: Watch your little shrimpies!  They only take a few minutes to cook.  For real.  Don’t get side-tracked.  Once they turn pink and become opaque, they are ready. 
Step 6:  Serve over rice and enjoy!


Buffalo Chicken Pizza
1 Pillsbury Pizza Crust (Or whatever type of crust you prefer)
2- 10oz cans Chicken Breast
Franks Hot Wing Sauce
16oz Sour Cream (you will have extra left over)
Ranch Dressing Packet
Mozzarella Cheese

Preheat your oven to 400 degrees.
Start off by mixing your sour cream and ranch packet. Set aside.
Next, roll out your dough. Press it all the way to the edged of your cookie sheet.  Dock it with a fork so it won’t puff up in the oven. Place in oven for 8 minutes. Pre cooking the crust a little helps to ensure the crust cooks through. If you are like me and like to pile on the toppings, this is a must. Otherwise, your crust will still be doughy in the middle.
While the crust is cooking, open the chicken and drain off the liquid.
Mix the chicken with the wing sauce. You can add as much or as little as you want, depending on your taste. Set aside.
Spread the ranch mixture on the crust just as you would pizza sauce.
Top with chicken mixture.
Top the chicken with mozzarella cheese.
Bake for 10 more minutes or until cheese and crust is browned. I ended up turning on my broiler for a few minutes at the end to allow my cheese to brown nicely. I added a little more sauce to the top of the pizza as garnish and spice. Depending on your taste, add more or leave it off.
Serve with a side of the ranch dip or ranch dressing.


Mexican Layer Dip
2 containers whipped cream cheese
1-16oz container sour cream
Salsa (about ½ cup)
1 Packet Taco Seasoning
1-2 cups Shredded Cheese
3 Tomatoes, diced
1 can Refried Beans
Pickled jalapenos

Spread the refried beans in bottom of casserole dish.
Mix Cream Cheese, Sour Cream, and Taco Seasoning and spread on top of beans.  Top with salsa, tomatoes, cheese, and jalapenos.
Serve with Tostitos.
**You can also add olives, onions, guacamole, or anything else you like. Make it your own!

Back to top
Chili-Tater Tot Casserole
-This recipe is courtesy of my sister-in-law, Aimee. She cooked this for us and it is sinfully delicious.
1 lb. Hamburger
McCormick's Chili Seasoning
1 Can Rotel
1 Can Chili Ready Tomatoes
1 Can Chili Ready Beans
1 Can Tomato Paste (or Sauce)

4-6 oz. sour cream
1 Cup shredded cheese (your choice)

Brown hamburger meat. Preheat oven to 350 (of course, ovens may vary.) Drain hamburger, then add seasoning and all other chili ingredients. Simmer 15 minutes.
While oven is pre-heating, spray medium casserole with Pam, then line with tater tots. Place in the oven while chili simmers (approximately 15 minutes.)
Remove tots from oven. Top with a layer of sour cream. Pour on a layer of chili, (you will have plenty left over to eat alone or with hot dogs another night!) and top with shredded cheese. Bake for 25 minutes or until brown and bubbly.
Serve hot and enjoy! Also excellent warmed over the next day.
Back to top

Buffalo Chicken Dip
1 pkt. Ranch Dressing Mix
2 - 8oz. pkgs. Cream Cheese (softened)
12oz Ranch or Bleu Cheese Salad Dressing
6 oz. Frank's Buffalo Sauce
2 - 10oz. Cans Chicken
2 cups Shredded Cheese

Mix cream cheese, dressing, dressing mix, wing sauce, 1 cup of cheese, and chicken until well blended. Top with 1 cup shredded cheese. Bake at 350 degrees for about 25 minutes or until bubbly.

* Serve with Fritos/Tortilla Chips/ Celery

Back to top


2 lbs bacon
3 lbs andouille sausage
1/2 c lard
8 skinless boneless chicken thighs cut in 1" pcs.
6 large onions, diced
4 bell peppers, diced
10 stalks celery, diced
12 cloves garlic, minced
9 c converted rice
2 t dried thyme
2 bay leaves
3 T smoked paprika
2 t cayenne pepper
1 T celery salt
6 c crushed tomatoes
6 c chicken stock
5 lbs shrimp (I used Frozen and they were great!)
3 bunches green onions

1. First you'll need to heat a very large heavy pot (3-5 gallons) over high heat until it is hot, then reduce heat to moderate. This will prevent little hot spots.
2. Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon. While the pork is rendering, go ahead and season chicken thighs with salt & pepper. Add the chicken to the pot, stirring, and cook until chicken becomes golden brown, about 5 min.
3. After the chicken has browned, add the onions to the pot and allow them to caramelize, about 15 min. Add the bell peppers, celery, garlic and cook for about 5 min. Continue stirring so everything in the pot cooks evenly.
4. Next add the rice, thyme, bay leaves, paprika, cayenne, 2T salt, 1T black pepper, and celery salt to the pot and cook, stirring often for 3 min.
5. Increase the heat to high and add the tomatoes, and chicken stock to the pot. Bring the stock to a boil. Reduce the heat to medium low, cover and simmer for 15 min.
6. While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them along with the green onions, to be added at the last minute.
7. After the rice has simmered for 15 min, go ahead and remove the lid from the pot and fold in the shrimp and green onions. Turn off the heat and let everything in the pot continue to cook for an additional 10 min. Remove the lid, fluff and serve.
Serves 12-15
-I received this recipe from Layla Varvoutis. The original recipe is from John Besh's cook book, "My New Orleans"

Back to top

Ham Delights
2 packs Hawaiian Kings rolls (24 rolls)
10 pieces swiss cheese-1/2 per roll
1lb-1.5lbs. Deli ham sliced thin
2 sticks butter
2 TBSP brown mustard (I used spicy brown)
2 TBSP Worcestershire sauce
2 TBSP poppy seeds

Melt butter, brown mustard, Worcestershire sauce, and poppy seeds in a pot. While melting, I cut an entire pkg of rolls in half at the same time. Place the bottom half in a baking dish. You may have to work a little to get all 24 rolls in dish. Layer ham and cheese on top of rolls. Place tops of rolls on sandwiches. After butter mixture has finished melting stir it well. Then take a spoonful or two of the butter mixture and pour over the top of each the ham/swiss roll. Cover and bake at 350 degrees for 20 minutes.
*After about 15 minutes in the oven, the butter was still sitting on top of the rolls, so I cut in between the rolls to allow the butter to soak in better.
Back to top

Slow Cooker Cherry – Dump Dessert
This recipe came from our church cookbook and was submitted by Joellen Berry. FUMC cookbooks are $10 if anyone is interested. This recipe was quick and easy to put together and my whole house smelled like I was baking a cake. It was delicious!

2 (21oz) cans Cherry Pie Filling
1 (18.25 oz) Box yellow Cake mix
2/3 cup Melted Butter
Coat inside of slow cooker with cooking spray. Pour in pie filling. Sprinkle with cake mix. Drizzle butter over top. Cook on high for 4 hours. Serve with ice cream.

Back to top


Broccoli Casserole
  • 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
  • 1 cup mayonnaise
  • 1 cup grated sharp cheddar
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 2 eggs, lightly beaten
  • 2 cups crushed crackers
  • 2 tablespoons butter, melted
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

Back to top

Traditional 7-Layer Salad
1 head lettuce, cleaned and chopped to FAVE size
1 small red onion, diced
1 can Le Sueur Early Peas, drained
6 eggs, hard-boiled and sliced
2 cups shredded sharp cheddar cheese
7 or 8 pieces of bacon, crisply cooked, drained, and crumbled
2 c. mayonnaise
1 T. sugar
salt and pepper
Place lettuce in bottom of large bowl.  I like to use a pretty clear bowl so you can see all the layers.  Sprinkle lettuce with salt and pepper. Spread onion on top of lettuce, then peas and  egg slices.  Sprinkle with salt and pepper.  Top eggs with cheese.   Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Sprinkle with bacon bits. Cover and chill 24 hours or overnight. 
A few things to note: 
- Depending on the size of your bowl, you may need more or less of the mayonnaise/sugar dressing.  Don't panic if you run out. Just mix more! 
- If I'm in a hurry, and don't want to cook my own bacon, I buy the pre-packaged real bacon bits on the salad dressing aisle.  BUSTED!
- I NEVER shred my own cheese.  I buy it already done for me!  And I always use sharp cheddar cheese because it has a slightly stronger flavor--it really packs a punch!
- If you don't like Le Sueur or canned peas, try the frozen peas.
- It's important to make this salad in advance so the flavors can marry.  It makes a difference--I promise!
Last but not least,  if you don't like an ingredient, substitute it with something else or leave it out completely.  What's the point in putting in the effort of cooking something if you KNOW you won't eat it!? 

Back to top
CrockPot Dressing
This particular recipe was served along side the turkey Andie prepared. This dressing is very easy, especially when there is not enough time to get everything done during the holidays. I suggest you chop the celery & onions and make the cornbread the night before. This is also a major time-saver.
You can also add chicken to this to make a wonderful one-pot chicken and dressing meal.
8 slices White Bread, torn into small pieces
1 lg skillet of cornbread, crumbled
4 eggs
2 cans cream of chicken soup
2 cans chicken broth
1 med onion, chopped
½ cup celery, chopped
2 Tsp Sage
2 Tbsp Butter or Margarine
Salt & Pepper to taste

In a large mixing bowl, combine bread & cornbread.    In a separate bowl mix eggs, soup, chicken broth, sage, onion, celery, salt, and pepper. Stir into cornbread mixture. Place in Crock Pot and top with butter. Cook on low for 4-5 hours. Makes 12-14 servings.


This is a recipe that was also served up beside the turkey.  It may not be your usual Thanksgiving side, but it’s a staple on our table every year!  It’s my favorite and so simple!  My household has picky eaters in it, which I’m sure is the case with every family, so my mom makes two of these for us every year: one with onions, one without.  I make mine without, but hey if onions are your thing, go for it!

Hash Brown Casserole 

1 package frozen potatoes (either hash brown style or the little cube kind- I prefer the cube; it gives it more texture)
½ c melted butter
1 can cream of chicken soup
½ c chopped onion (gag)
1 pt sour cream (I totally eye ball this amount)
10 oz. sharp cheddar cheese, grated (again eyeball- you can never have too much cheese)
Salt and pepper
-Mix all ingredients well, and dump contents into a buttered casserole dish (9X13).  Top with crushed crackers (either Ritz or Club- whatever you have on hand…this dish has even been made with crushed potato chips and I don’t hate it) and melted butter for that golden look.
-Bake at 350 for about an hour or until everything is bubbly and golden brown on top.
Enjoy! Kirby


Chicken Casserole

1 lb chicken breast, boiled & chopped (Reserving about 2 cups chicken broth)
2 cans cream of chicken soup
16 oz Sour cream
Minute Rice (6 servings), cooked according to pkg directions
2 Cups Cheese
Salt & Pepper
1 sleeve Ritz crackers, crushed
2 Tbsp Butter, melted

1. In large mixing bowl, combine all ingredients, adding in about 2 cups chicken broth to thin out a little.
2. Transfer to a 9x12 casserole dish that has been sprayed with nonstick cooking spray
3. Top with Ritz cracker topping
4. Bake at 350 degrees for about 30 minutes, until bubbly.

No comments:

Post a Comment