Wednesday, August 19, 2015

Loaded Potato and Buffalo Chicken Casserole

This recipe has become a regular family favorite!  I adapted it from Here. I totally forgot to take a nice pretty pic before I dug in. Yep... it's that good!  I apologize for the crummy cell phone pics too. They don't do this dish justice.  If you like a lot of spice, go for the full amount of pepper.....Me? Not so much. 1 tsp is plenty for me.  Oh and make some yummy homemade ranch to dip it in.
Fab-u-lous!!!! As always... double it and toss some in the freezer for later. The hubby loves it for lunch leftovers too.  Enjoy!

Loaded Potato and Buffalo Chicken Casserole

2 lbs Boneless Skinless Chicken Breasts cubed
8-10 Medium potatoes cubed (I leave the skins on. Red or Russets are great)
1/3 cup oil
1 1/2 tsp salt
1 tsp-1 tbsp black pepper 
1 tbsp Paprika
1 tbsp garlic powder
6 tbsp hot sauce (like Frank's Red Hot)

2 cups shredded cheese (fiesta is best)
1 cup crumbled cooked bacon
1 cup diced green onions


Preheat oven to 500 degrees. (yep you read that right)
In a large bowl, mix together oil, salt, pepper, paprika, garlic powder and hot sauce.
Add potatoes and stir to coat
Put coated potatoes into a greased baking dish, reserving the extra sauce mixture
Add diced chicken to the reserved liquid and let marinate while potatoes are cooking
Bake Potatoes at 500 degrees for 45-50 minutes stirring every 10-15 minutes. Bake until crispy
Remove from the oven and lower temp to 400 degrees
Add marinated chicken to the potatoes
Bake 15 minutes or until chicken is cooked through
remove from the oven and top with shredded cheese, crumbled bacon and green onions

Serve with more hot sauce or ranch dressing

Tuesday, August 11, 2015

Hey Ya'll!!!! Guess what... I'm Back!  So funny story...  My page was getting loads of spam and my email was getting hacked so I changed the security settings and my email password.  I then forgot my email password so I was locked out of making posts! UGH.  The idea of starting over was too overwhelming. Then my amazing husband figured out how to get a new password. Long story as to why it didn't look possible to me, but anyway... he did it!  So, I'm back!  I have some amazing recipes for ya. my postings will still be sparatic because hey, mommy with 6 kids... it is crazy around here!!!! Keep checking back, or follow the blog so it will tell you when a new post is up.  I'll post my first one asap!

Thanks for all of your patience with the lame searching issues and everything. I'm on it, so you can search for your favorite recipes again!

Tuesday, July 16, 2013

Spinach Apple Salad

Ok so everything I post is yummy. I know I say it every time. This salad is so good, that I ate 5 helpings (rather large ones) of this in a days time. Yeah, its that good. Its a good thing that its salad, and not something like doughnuts. I got this recipe from my aunt. Honestly, I am shocked that I haven't posted this one yet. Then again... It never stays around long enough to take a picture.

Spinach Apple Salad

Spinach Apple Salad  
1 (10-oz) bag fresh baby spinach
1 med. Granny Smith apple, cored, and thinly sliced
1/2 lb. crumbled, fried bacon
3/4 C toasted, slivered almonds

1/4 C granulated sugar
1/3 C oil
1/4 tsp. salt
3T. cider vinegar
1/8 small red onion

For dressing, place ingredients in blender. Blend until onion is very fine and mixture is well blended. 

Monday, July 15, 2013

30 Minute Cheesy Ham Casserole

My dear friend over at Pickle Boat Recipes served us this for dinner once upon a time. Oh boy oh boy was it good. There is something so comforting about ham and potatoes. Even when it is a thousand degrees outside!

30 Minute Cheesy Ham Casserole

1/2 cup butter
1/2 cup flour
salt and pepper to taste
2 cups (about 8 ounces) shredded cheddar cheese - separated 
4 cups milk
4-5 medium peeled, cooked potatoes (steamed, boiled al dente, baked, microwaved...)
2 cups ham, cut into bite size pieces

In a medium saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Pour milk into pot, mixing quickly with a whisk. Return pot to stove and heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Quickly add 1 1/2 cups shredded cheese, stirring until melted. 

Grease 9x13" baking pan. Place ham, potatoes, and cheese sauce in baking pan. Sprinkle with remaining cheese. At this point you can cover and freeze, cover and refrigerate to eat later, or bake in 375 degree oven about 15 minutes - until casserole is bubbly and cheese is very lightly browned. 

*some tips - if you bake your potatoes in the oven earlier in the day, they'll be cool to the touch and easy to hand-peel the skins off by the time you're ready to cook dinner. Also, ham lunch meat makes an easy substitution if you don't have a leftover holiday ham
* Alterations- I skipped the oven step this time. I just tossed in all of the cheese at once, then stirred in the ham and potatoes and served. Both ways are yummy!

Tuesday, July 9, 2013

Sloppy Joes

Before you run away... Hear me out... Sloppy Joes are no longer just for the kids. They have now become a high class dish. Didn't you get the memo? Well, you are getting it now. These are absolutely fabulous. No more opening a can of sauce and tossing in the ground beef. This brings things up to a whole new level. Try it, you will love it. Oh yeah, by the way... This recipe comes from The Pioneer Woman.


  • 2 Tablespoons Butter
  • 2-½ pounds Ground Beef
  • ½ whole Large Onion, Diced
  • 1 whole Large Green Bell Pepper, Diced
  • 5 cloves Garlic, Minced
  • 1-½ cup Ketchup
  • 1 cup Water
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • ½ teaspoons Red Pepper Flakes (more To Taste)
  • Worcestershire Sauce, To Taste 
  • 2 TablespoonsTomato Paste 
  • Tabasco Sauce (optional; To Taste)
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • Kaiser Rolls
  • Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls. Serve immediately.  

Saturday, July 6, 2013

Fluffy and Crispy Waffles

Holy waffles batman! These are so yummy.  My friend shared this recipe with me. It's a new family favorite. We froze the extras for another day, they were so good, my kids ate them the next morning! I guess i am going to have to tripple it next time. Enjoy!

Fluffy and Crispy Waffles from Grandma's Kitchen:
• 3 1/2 C. flour,
• 2 t. baking powder,
• 1/2 t. salt,
• 4 egg yolks,
• 3 1/2 C. milk,
• 1 C. oil,
• 4 egg whites.
Mix flour, baking powder, and salt together. In another bowl mix together egg yolks, milk, and oil. Mix dry and wet ingredients together, mixture should be slightly lumpy and runny. In another bowl beat egg whites until stiff peaks form. Fold egg whites into batter carefully. Do not over-mix. There should be large chunks of egg whites in the batter still. Pour about 3/4 c. batter into a waffle iron. I like to brush both sides of the waffle iron with some cooking oil prior to each waffle made as to avoid sticking. I also like to use fresh ground wheat flour. Suggestion: Double the recipe and freeze some for later.

Wednesday, July 3, 2013

Fiesta Salsa

This item is on our 4th of July menu tomorrow! It is a huge hit in our family. My Mother-in-law loves to add diced avocado and imitation crab to this dish. Me, I like it just the way it is. I love how refreshing it is!

Fiesta Salsa

3 (14.5 oz.) cans petite diced tomatoes, drained well
1/2 red bell pepper chopped
1 green bell pepper chopped
1/3-1/2 C. Chopped cilantro 
1/3 C. Shredded cheddar cheese
1/2 purple onion chopped
1-2 cans pinto beans, drained (I use 2)
1 C. Catalina dressing

Combine all ingredients into a medium sized bowl. Serve with corn chips. (I like the big scoops ones.)
Chill in refrigerator until ready to serve.