Saturday, December 6, 2008

Crunchy Onion Chicken

Crunchy Onion Chicken

1 1/3 cups French's Original French Fried Onions (the stuff you use on green bean casserole)
4 boneless skinless chicken breasts
1 egg, beaten
  • Crush the french fried onions in a plastic bag.
  • Dip chicken in to egg. Coat in onion crumbs. Press firmly to adhere.
  • Place chicken on baking sheet. Bake at 400 degrees for 20 minutes or until no longer pink in center.

Friday, October 10, 2008

Chicken Stuffed with Bacon and Feta

4 boneless chicken breasts (Next time I will use the thin chicken breast)
4 oz. feta cheese, crumbled
1 package bacon, cooked and crumbled
14.5 oz can of tomatoes ( I used the ones with basil, oregano, and garlic)
olive oil

The first thing I did was to cook the bacon, pour the grease into a container, and set it aside to use later. The recipe says to cut a slit in each chicken so you can stuff it. This is where I will use the thin chicken breast next time so I can just fold them over. Stuff or fold the chicken with the feta cheese and crumbled bacon.
Use a toothpick either way to secure the chicken closed. Brown the stuffed chicken in olive oil in a fry pan until golden brown. (I added some of the bacon grease in at this point for a little more flavor on the outside of the chicken) Once the chick is brown add the tomatoes and cover, cooking until chicken is thoroughly done.

Tuesday, September 30, 2008

Tomato-Cream Sauce for Pasta (All Recipes)

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • 3/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon butter


  1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Tip: This dish probably would taste really good with some meatballs, italian sausage or even proscuitto for those of you who are meat lovers!

Saturday, September 13, 2008

Meatloaf Options

Since all my spices are in storage I've had to be selective and a bit creative about what I cook. I refuse to go out and buy more spices I know I already have.

This week I made meatloaf and the recipe I had called for breadcrumbs. I know I have some breadcrumbs in our shipment and the price for breadcrumbs at Wal-mart was too high for me to justify. So I used Shake N' Bake and it turned out great!

Sunday, September 7, 2008

Pork Chops N' Stuffing

4 pork chops
1 package or box stuffing mix any flavor
1 can condensed cream of mushroom soup
1/3 cup water

In frying pan sprayed with Pam, brown chops on both sides over medium high heat. Place in shallow casserole. Prepare stuffing according to package directions. Place a mound of stuffing on top of each chop. Blend soup and water, pour over chops and stuffing. Bake uncovered at 350 degrees for 1 hour until chops are tender. Do not over bake and let the chops dry out. Makes 4 servings.

*I used boneless chops. I also skipped the step about preparing the stuffing and just mounded it on the chops. It made a super simple and yummy dinner.

Friday, August 29, 2008

Foil Packets by Chez Dishman

3-4 chicken breasts or chicken thighs (boneless, skinless)
1 jar of sundried tomato pesto (you won't use even half of it, but it keeps for a long time in the fridge, so you can make this dish again before it has gone bad!)
4 oz. of shredded mozzarella cheese
salt and pepper to taste
2 garlic cloves, minced
fresh green vegetables of your choice (I usually prefer squash and zucchini, but asparagus, broccoli and leeks are also great to use; I use 1 squash and 1 zucchini)
olive oil
aluminum foil

Tear off of piece of aluminum foil that is roughly 20 by 20 inches wide. Place one chicken breast or thigh in the center of it, drizzle a little bit of olive oil on top, salt and pepper to taste, and rub some of the fresh minced garlic on it. Then place the sliced or cut vegetables of your choice next to it and salt and pepper it as well. Put 2 tablespoons of the sundried tomato pesto on top of the chicken and then add mozzarella cheese on top (however much you like:)) and wrap it up. Make sure no wholes are present....that way the chicken and veggies will cook in more moisture and be tastier. Repeat this with every individual chicken breast or thigh you want to make. Preheat the oven to 350 degrees and bake the foil packet for about 25 minutes or until done.

This dish goes well with some long grain rice, a salad and some bread.

Tip: You can use any meat you want and substitute it with a marinade instead of using sundried tomato pesto and then add the veggies as well with garlic, salt and pepper.

Tuesday, July 29, 2008

Spinach Artichoke Dip

1 box frozen chopped spinach, thawed
1 cup sour cream
1/2 cup grated Parmesan Cheese
1 cup shredded mozzarella cheese
8 oz cream cheese, softened
2 cloves garlic, crushed
1/2 tsp freshly ground black pepper, plus more as needed
1 tsp hot pepper sauce, plus more as needed
1 (14 oz) can artichoke hearts, drained and chopped
pita bread, broiled till lightly browned, baked tortilla strips, carrots
and celery sticks, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, mix with sour cream, Parmesan,
1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot
sauce. Mix until just blended. Add artichokes and mix again. Place in a
1-quart baking dish. Top with remaining mozzarella. Bake until bubbly,
about 30 minutes. Serve with carrot and celery sticks or baked tortilla
strips or pita bread chips.

Friday, July 25, 2008


Rachael Ray made this on her show today.  It is supposedly just like the one on the movie Ratatouille.

  • 2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional for drizzling
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, finely chopped or grated
  • 2 jarred whole roasted red peppers, chopped
  • 1 small (8-ounce) can tomato sauce
  • Salt and ground black pepper
  • 2 small yellow squash, thinly sliced
  • 2 small green squash, thinly sliced
  • 2 small eggplant, thinly sliced
  • 2 to 3 small Yukon Gold potatoes or a handful of baby Yukon gold potatoes, thinly sliced
  • 3 to 4 sprigs thyme, leaves removed

Preheat oven to 425ºF.


Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, garlic and roasted peppers to the pan and cook until the onions begin to get tender, 4-5 minutes.

Set up a food processor or blender and add the contents of the pan to the machine. Add in the tomato sauce and puree everything up (it should be about the consistency of thin tomato sauce). Season with salt and pepper and pour it out into the bottom of a casserole dish or sauté pan.


Swirl your dish around so that the bottom is evenly coated with sauce then arrange your veggies on top in a spiral pattern, alternating each veggie type, until you've filled the pan (like he did in the movie!).

Sprinkle the thyme leaves over the top along with some salt, pepper, and a drizzle of EVOO. Cut a piece of parchment paper into a round the size of the pan (if you're not feeling artsy-craftsy, you can also use a square sheet of paper: Cut four slits in from the corners towards the center of the sheet – this will lay over the top of the dish just fine too). Lay it over the top and place the whole pan into the oven. Bake the ratatouille until the veggies are tender, about 45 minutes.

Serve the ratatouille with some crusty bread alongside.

knife will work just fine.

Tuesday, July 15, 2008

Broiled Crisp Veggies

1 lb. of your choice of either frozen or fresh vegetables ( I love using broccoli, asparagus and zucchini)
2 tblsp. olive oil
2-3 tsp. pepper
2-3 tsp. garlic salt

Mix all ingredients together in a bowl or ziploc bag and then spread evenly on a cookie sheet that has a rim. Preheat oven on broil to 375 degrees. Veggies are done when they are a bit crisp on top and maybe even a bit blackened.

Sunday, April 20, 2008

Can't Leave Alone Bars

Here is the final recipe from the progressive dinner. It's not nearly as impressive, but is fast and easy. I copied the recipe from somewhere, but neglected to write where; but once again credit goes to someone else.

1 pkg. white cake mix
2 eggs
1/3 C vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semisweet chocolate chips
1/4 C butter or margarine, cubed

1. In bowl, combine cake mix, eggs and oil. With floured hands, press 2/3 (I probably used about 3/4) of the mixture into greased 13x9 baking pan. Set remaining cake mixture aside.
2. In microwave safe bowl, combine condensed milk, chocolate chips, and butter. Microwave, uncovered for 45 seconds, stir. Microwave 45-60 seconds longer, or until melted. Stir until smooth and pour over cake mixture.
3. Drop teaspoons of remaining cake mixture over top. Bake at 350 for 20-25 minutes, or until lightly browned.

Ty's Apple Dessert

Here is another dessert from the progressive dinner. I call it "Ty's Apple Dessert" b/c my father-in-law made it and gave me the recipe. It's super easy and goes great with vanilla ice cream. I also think you can easily cut down on the amount of sugar and butter used, but I'll give you the original recipe and you can decide.

2 apples (Granny Smith or Jonagold)
2 cans cresent rolls
2 sticks butter
2 cups sugar
splash of vanilla
pinch of salt
1 can 7-up or Sprite (I used Sprite Zero)

Preheat oven 350. Use 9x13 dish.

Peel and core apples. Slice in 8 pieces. Separate crescent rolls and place 1 apple slice in each roll and place seam side down in baking dish. Sprinkle with cinnamon.

In saucepan, melt butter over low heat, stir in sugar. Add vanilla and salt. Pour over rolls. Pour soda over this.

Bake 30 minutes. Let sit 45 minutes-1 hour to absorb liquid after removing from oven.


from Cooking Light Cookbook
here is the recipe I made for the progressive dinner. Several people made here it is.

2/3 C sifted powdered sugar
1 (8 oz.) tub reduced fat cream cheese
1 1/2 C reduced calorie whipped topping
1/2 C sugar
1/4 C water
3 large egg whites
2 tbsp. Kahlua
1/2 tsp. unsweetened cocoa (really however much you need to cover top)
1/2 C hot water
1 tbsp. sugar
2 tbsp. instant coffee granules
20 lady fingers

1. Combine powdered sugar and cream cheese in bowl; beat at high speed. Gently fold in 1 cup whipped topping.
2. Combine 1/2 C sugar, 1/4 C water, and egg whites in the top of a double boiler; place over simmering water. Beat at high spped until stiff peak forms. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.
3. Combine 1/2 C hot water, 1 tbsp. sugar, coffee granules and Kahlua, stir. Split ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut side up in an 8 inch square baking dish. Drizzle half of coffee mixture over lady fingers. Spread 1/2 of cheese mixture and repeat procedure. Spread 1/2 C whipped topping evenly over cheese mixture; sprinkle with cocoa (I sifted it)
4. Place toothpick in each corner and center, then cover with plastic wrap. Chill 2 hours.

Thursday, April 17, 2008

Edible Peanut Butter Playdough

  • 3 1/2 cups peanut butter
  • 4 cups confectioners' sugar
  • 3 1/2 cups honey
  • 4 cups dry milk powder


  1. In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder. Divide into 15 equal portions and refrigerate or freeze until ready to use.

Saturday, April 12, 2008

Stove Top Chicken

Adapted from a recipe found at

2 large chicken breasts(about a pound)
1(6oz)pkg Stove Top stuffing
1/4c butter, melted
approximately 1c hot water
1can Cream of Mushroom Soup
1/3c sour cream
2tbsp Ranch Dressing Mix(about 2/3 of an envelope)

*Cut chicken into uniform chunks or strips, brown over medium heat in a large skillet sprayed with Pam or coated with a bit of oil so it doesn't stick. Should take about 10 minutes, turning pieces halfway through.

*Meanwhile, mix stuffing, melted butter, and enough water to make a moist, but not soggy mixture, and set aside.

*Mix together soup, sour cream, and ranch dressing mix and spread on top of browned chicken. Spoon stuffing mixture on top, cover skillet, reduce heat a few notches and let cook until chicken is cooked through and the sauce is all fragrant and bubbly. This took another 10 minutes.

This got rave reviews tonight, the adaptations I made from the Kraft Foods recipe, were adding the ranch mix, and reducing the water. I have made the original recipe before and it was bland and soupy. This one is much better!

Tuesday, April 1, 2008

Cheryl's Coffee Punch

1 1/4 cups instant coffee
2 1/2 cups sugar
5 cups hot water
1 gallon chocolate ice cream
1 gallon vanilla ice cream
1 gallon milk

Add coffee, sugar and water together in a large punch bowl, scoop out slightly melted ice cream; pout wamr coffee mixture on top and add milk. Stir until creamy. Serve.

English Toffee

14 tbsp margarine (not butter)
1 cup sugar
1 tsp vanilla extract
dash of salt
1 6oz bag of semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
1/2 cup toffee candy pieces
Put margarine and sugar in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon (or heat resistant spatula) for about 10 minutes. When it starts to turn a light brown, remove from heat and add vanilla and salt (this is also where you add pecans if desired). Quickly stir and pour onto a cookie sheet (lined with wax paper). Cool completely. Top with melted chocolate and spread over toffee. Sprinkle with toffee candy pieces and cool. Break into pieces.

Tuesday, March 11, 2008

Pot Roast

1 Pot Roast
2 T. vegetable oil
garlic powder
onion poder
any other spice you like
vegetables (potatoes and carrots for sure, but any others you like)

Put large stock pot over high heat with vegetable oil. Rub seasonings into roast. Put roast into pot, sear all 3 main sides of the roast. Add water until it just covers roast. Add a little more salt than normal to the water. Reduce heat to medium low. Water should gently roll throughout cooking. Cover. Cook for 3 to 4 hours. Add vegetables in for the last 30 minutes. "Baby" carrots and small red potatoes work well. If you are using large potatoes, cut them to about 1 inch slices to decrease cooking time. Remember that potatoes soak up a lot of salt, so expect to add more salt when you have it on your plate.

Can be adapted to the crock pot, but I am not sure what setting to put the pot on.

This recipe works well to put on in the morning before church, come home and add veggies or open a can of green beans.

The meat is usually cooked by about 2.5 hours, but cooking it longer makes it very tender!

Wednesday, February 27, 2008

Chicken and Dumplings

I adapted this recipe from one I found on All Recipes.

3 boneless chicken breasts
1 box chicken stock
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) package refridgerated biscuit dough
3 stalks celery
3 carrots
1/2 medium onion
2 cloves garlic chopped
1 teaspoon dried sage

In a large pot over high heat, combine the chicken with enough water and chicken stock to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.

Chop all veggies into bite size pieces. Reduce heat to medium, and add the cans of condensed soup, veggies and seasoning.

Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

Sunday, February 24, 2008

Lemon -Strawberry Punch

I made this for Whitney's Shower and got rave reviews. It's super simple.

Lemon-Strawberry Punch

1 16-ounce can frozen orange juice concentrate
1 6-ounce can frozen lemonade concentrate
1 package frozen sliced strawberries w/ sugar added (I used the small cartons)
1 quart carbonated water
1 quart ginger ale

In a large punch bowl, mix partially thawed orange juice, lemonade and strawberries with ice. Just before serving, add carbonated water and ginger ale (add a bit more ginger ale than carbonated water). Add slices of oranges and lemons or limes.

Friday, February 15, 2008

Easy Chicken Pot Pie

Joe requested homemade chicken pot pie this week, so I came up with this easy recipe. I mixed several recipes together from and from the back of the Cream of Potato soup can.

1 can cream of potato soup (or you can use cream of chicken or cream of mushroom)
1/4 cup milk
1 large can cooked chicken breast
1 cup frozen vegetables, thawed (or use canned mixed vegetbales)
2 refrigerated or frozen pie crusts

Basically you just mix the first 4 ingredients together in a bowl. You might want to add some spices like thyme, but I didn't and mine still tasted great. Follow the directions on the package for the pie crusts. I read on allrecipes that if you bake the lower crust for a few minutes first then it will turn out less mushy, so I did that. Then I added the mixture and put the other crust on top, cut holes for steam, and baked according to the package directions. It tasted great and was very easy, plus the cleanup was a snap since my crust came in a metal throw-away pan. Very easy and yummy, with lots less sodium I'm sure than those frozen ones!

Saturday, February 9, 2008

Mustard Glazed Salmon

I made this two nights ago, and both the hubby and kids loved it. I adapted my recipe from this one found at Food I was missing some of the ingredients, and didn't want to use others, so this is how it worked for me:

Nonstick cooking spray
1lb fresh salmon
Salt and freshly ground black pepper
1tsp garlic powder
3/4tsp dried rosemary
3/4tsp dried thyme
1tbsp water
1tbsp extra-virgin olive oil
2tbsp Dijon mustard

*Line baking sheet with foil(for easy cleanup, not a must), spray with non-stick spray, and lay salmon in center.

*Sprinkle with fresh ground pepper and salt, and place under broiler for two minutes

*While broiling, combine remaining ingredients in a processor to make a paste. You can probably omit the water, this sauce did come out a bit runny.

*Remove salmon and spoon mustard mixture on top. Broil for another 5-7 minutes, until fish flakes likes it's supposed to.

I used a piece of salmon that was exactly one pound and there was a perfect amount of sauce, so this can be adjusted for larger or smaller pieces. Also, the recipe originally calls for fresh herbs, but the taste was just great with the dried ones, and I used water instead of wine, as we have none in the house right now. :)

Wednesday, January 23, 2008

Chocolate Chip Pound Cake

1 Duncan Hines Golden Butter Recipe Cake Mix
1 pkg small instant chocolate pudding
8 oz sour cream (if you use cream cheese by mistake, I've found it's also pretty good)
6 oz milk chocolate chips
1/3 cup water
1 cup oil
1 tsp vanilla
4 eggs

Mix all except eggs and chocolate chips. Add 4 eggs. Fold chocolate chips into mix. Grease and flour a bundt cake pan. Pour the mixture in. Bake at 325 for 1 hour. *This cake is better and more moist a day or two after you make it, so I usually plan to make it ahead.

Sunday, January 13, 2008

Monkey Bread

The official name of this recipe is "Overnight Coffee Cake" but there is already a recipe named that on this blog. Plus this tastes just like Monkey Bread, but it's way easier to make than the other recipes I've seen.

1 pkg frozen rolls (24 rolls work best, I use Rhodes Rolls)
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup white sugar
1 3.5 ounce package Cook N' Serve Butterscotch Jello (NOT Instant)
1/2 stick margarine or butter

Spray Bundt pan with Pam. Arrange rolls in bottom of pan. Combine next 4 ingredients and sprinkle over rolls. Cut butter into small pieces and place on top of rolls. Cover with plastic wrap and let rise overnight.

In the morning preheat oven to 350 degrees and bake for 30 minutes. Place the Bundt pan on a cookie sheet so as to avoid spillover. Cover with foil after 15 minutes. When done place a plate over pan and invert. Serve warm.

Friday, January 11, 2008


This recipe is stolen from a place in Fort Worth call "Jazz Cafe"

1 box plain cous cous (It's called Far East or Near East)
1/2 a small bottle of olive oil
4 roma tomatoes
1 yellow onion
1 bundle cilantro (I leave this out)
1 garlic clove
3 jalapeno peppers (I leave this out)
juice from 1 lime

Put cous cous in a bowl. Fill the bowl with cool water until it covers the cous cous about 1/4 inch. Chop all vegetables and herbs intovery small pieces. Mix vegetables together and squeeze in lime juice to make a pico de gallo. After the cous cous has soaked up the water, mix it with the pico de gallo and add the olive oil. *The olive oil should just coat everything.

Can be served as tacos in warm white corn tortillas with black beans (canned) and cheese.

Monday, January 7, 2008

Shopping List Tool

HEB has a great online shopping list tool for those. You can even make a weekly list and add or subtract items.

It definitely makes shopping more organized and easier.