Quick and Easy Chicken and Broccoli Casserole

This is what I made for supper tonight, its a quick and easy casserole dish that is a family favorite in our house. Its great alone or served as a side dish, normally I serve it with a salad or biscuits or rolls. I know I normally advocate for everything to be homemade but this is simple quick dinner when you dont have time, if  you had more time you could replace the stuffing and soup with homemade versions! Hope you enjoy it!

1 box stove top dressing, prepared

2 pieces boneless, skinless chicken cut into small pieces

1 med head of broccoli, cut into small pieces

1 can cream of mushroom soup

1 cup milk

1 1/2 cup shredded cheese

In 9×13 baking dish, combine chicken, broccoli, soup, milk and cheese.

Top with prepared dressing, cover and place in the oven @350 for 30 minutes, remove cover and let cook for 10 minutes longer, to brown the crust.


Cheesy Garlic Biscuits

Normally when I make chili, I serve garlic bread or regular biscuits with it, but the other day I was inspired and decided to try something new so I experimented and came up with a combination of the two. They turned out great, hardy like a biscuit with a hint of cheese and garlic…perfect with my homemade chili on a cold wintery evening. Hope you enjoy them!


 3 cups flour

3 tsp baking powder

1 tsp baking soda

1/3 cup shortening

1 1/2 cups buttermilk( I add 2 tbsp vinegar to the milk and let it 5 minutes to make it buttermilk)

1 1/2 cup shredded cheddar cheese

2 tsp garlic powder

parsley flakes

Sift flour, baking powder, and soda into mixing bowl, cut in shortening and add buttermilk, garlic powder and parsley flakes, add cheese and mix well.

Roll out dough on floured surface and cut with biscuit cutter(as you can see I use a glass!). Place them on a baking sheet and bake 15-20 minutes at 350.

These are great served warm with chili, stew or soup


If you try this recipe let me know what you think!

Toasted Coconut

Toasting coconut is a great way to bring out its flavor, just like toasting w pecans and other nuts brings out their nuttiness. Toasting gives coconut a beautiful brown color and takes it from soft to crisp, adding texture to your recipe in addition to color and flavor. It is easy to toast coconut  in a skillet or in the oven, but it is also possible to toast coconut in the microwave if you’re looking for an even faster way to get some coconut toasted. Simply spread some coconut in a thin layer on a glass pie plate or microwave-safe plate, then pop the coconut in the microwave.

Cook on high, stirring the coconut every 30-45 seconds to ensure that it browns evenly and doesn’t scorch. Depending on how much coconut you’re toasting, you should be done in less than 3 minutes.I like to use the same size pie plate I am using for my pie so I get the right amount.

stirring the coconut after 35 seconds

While this method is fast, I would only use it for small amounts of coconut. Since microwaves get hot, it is actually quite easy to scorch the coconut. When you have less coconut to start, it is much easier to keep an eye on it. Otherwise, it turns out just as well as oven-toasted coconut does, so keep that in mind when you want some toasted coconut for a garnish and don’t want to spend more time than you need to to toast a bit up!

after about 3 minutes


toasted coconut garnishing my coconut cream pie

I hope this trick helps you the next time you want to toast some coconut, let me know what you think of this method!

Coconut Cream Pie

I love pie. Any flavor, any kind, I am a pie addict!!! This recipe is for my husband’s favorite kind of pie…Coconut Cream!! I made one this morning and its in fridge right now taunting me!!! So I decided to share my recipe with you so you can make one too. I hope you enjoy it!

Pie crust( I cheated and used a frozen one!)

2 large eggs

1/2 cup sugar

1/4 cup flour

1/2 tsp vanilla extract

2 cups milk

2 cups coconut

2 tbsp butter

whip cream

additional coconut toasted( see my next post on an easy way to toast it)

ingredients minus the crust and toasted coconut

 Ina medium bowl whisk together the eggs, sugar, flour and vanilla until smooth, warm milk up in a pan over medium heat until nearly simmering. Whisk constantly. Slowly pour hot milk over egg mixture. Return mixture to the pan. Cook over low heat, stirring constantly until it begins to boil and thickens enough to coat the back of a spoon, about 5 mins

Remove from heat and add coconut and butter, let stand 10 minutes stirring occasionally. Pour custard into a prepared  crust, cover with plastic wrap and chill completely about 1-1 1/2 hours.

adding coconut

prepared crust


custard in pie crust ready to chill

 With electric mixer, beat cream until stiff peaks form. Spread over the chilled custard, chill pie for 30 minutes and then sprinkle with toasted coconut and enjoy!

finished product!

I would love to hear from you if you try this recipe. I would also love to hear what everyone’s favorite pie is!!!

Chicken and Bacon Mac N Cheese

Good day!

Today I am posting a recipe I recently tried and its a spin on an old favorite…..Chicken and Bacon Baked Mac N Cheese!!!  Here are the ingredients:

6 slices cooked bacon, cooked crispy

1 small bag elbow macaroni, cooked

2 pieces of boneless, skinless chicken

olive oil for dizzle

1/2 tsp paprika

1 large onion, sliced thinly

2 tablespoons flour

4 tablespoons butter

1/2 cup apple cider or chicken stock

2 cups whole milk

2 tablespoons thyme

nutmeg, to taste

2 1/2 cups extra sharp  white cheddar cheese, grated

chopped celery greens for garnish

Here are the instructions:

Preheat oven to 375. Arrange bacon on cookie sheet and bake until crisp, about 15 minutes. Chop and reserve.

Cook your pasta until al dente, and reserve.

In pan add oil and chopped chicken, add paprika and cook until chicken is done, set aside.

Melt butter in saucepan, add onions and cook until light golden brown and soft, about 15 minutes, add flour and stir for 1 minute.

cooked onions with flour

Whisk in cider and milk

Bring to a boil and cook, whisking until the sauce coats the back of a spoon, 3-4 minutes and add thyme, pepper and nutmeg. Stir in cheese until melted.

Add the chicken, bacon and sauce to pasta and transfer to casserole dish. Broil to bubbling and brown, about 5-10 minutes. Garnish with celery greens and enjoy!

If you try this recipe or have one like it you would like to share please do, I love hearing your comments!

Homemade Peach Frozen Yogurt

Happy New Year Everyone!

I hope each of you had a wonderful, relaxing holiday season. I got a new toy for Christmas and I want to share my first recipe with you. I got a Frozen Yogurt-Ice Cream-Sorbet Maker!!!!!

The first recipe we tried in it was Peach frozen yogurt, here is the recipe:

1 can peaches in juice

2 cups low fat vanilla yogurt

1/4 cup sugar

Thats all!!! and here’s how to make them on your ice cream maker:

Drain peaches, reserving 1/2 cup of the juice. Puree peaches in a blender, add yogurt, reserved juice and sugar, blend until combined. Pour into you ice cream maker bowl, turn machine on and let mix for 25-30 minutes. You can place it in the freezer to harden up if you desire.

while it was mixing....looking good!

the finished product.......yummmmmm!

I know some of you are saying but I dont have an ice cream maker!!! You can buy one relatively inexpensively or try making it without one, here is a link with some instructions for you:


I hope that helps…homemade ice cream is definitely worth the effort. Let me know if you try it and how it works for you. I will share any new recipes I try with my new ice cream maker!

Slow Cooker Taco Casserole

I love my slowcooker!!!! I use it at least once a week, from everything to soups, stews, lasgnas, and even desserts! Today I want to share a casserole recipe thats easy to make and tastes great, so get out your slow cooker and lets get started!

Ingredients you need:

1 1/2 pounds lean ground beef

1 can diced tomatoes(with or without chiles) undrained

1 can condensed cream of onion soup

1 envelope of taco seasoning mix

1/2 cup water

6 corn tortillas cut into 1/2 inch strips

1 cup shredded cheese( I always use marble)

3 medium green onions sliced

1/2 cup sour cream

How you do it:

Cook beef in skillet until browned, drain. Mix beef, tomatoes, soup, seasoning and water in your slow cooker, gently stir in tortilla strips. Cover and cook on low for 6 hours. Sprinkle cheese over mixture and let stand for about 5 minutes or until cheese has melted. Sprinkle with onions and serve with sour cream…Enjoy!

What’s your favorite slow cooker recipe?


Popcorn Seasonings…Part 2

I am sorry this is late, this past week has been crazy busy but here is part 2 like I promised! I hope you enjoyed the first batch, let me know if you tried any and which of these you like! If you have any of your own you would like to share, please do, I would love to hear them!

1.Mix tabasco sauce with your melted butter and then pour on the popcorn

2.Parmesan Dill- 1 cups parmesan cheese(grated), 1 1/2 tsp dillweed, 1 tsp garlic salt( refrigerate the extra)

3. Parmesan Nacho- 1/2 cup grated parmesan cheese, 1tsp paprika, 1tsp chili powder, 1/2tsp ground cumin, 1/4tsp cayenne pepper, 1/4tsp pepper(refrigerate extra)

4.Cheesy BBQ- 1/4 cup parmesan cheese(grated), 2tbsp melted butter, 1/2 tsp chilli powder, 1/2tsp garlic salt

5. Lemon Dill- lemon juice, dillweed, lemon pepper, all to taste. Lightly spritz the lemon juice on the popcorn, then sprinkle on dillweed and lemon pepper.

6.Caramel Popcorn Bake-2 cups brown sugar, 1 cup butter, 1/2 cup corn syrup, 1 tsp salt, 1/2 tsp baking soda, vanilla, nuts(optional) and popped popcorn.  Melt butter over medium heat, stir in corn syrup, brown sugar, salt and bring to a boil, stir constantly. Now without stirring let boil for 5 mins.   Remove from heat and add baking soda, vanilla and nuts.Pour evenly over popped popcorn in a baking dish until popcorn is covered. Bake 1 hour @250, stir well every 15 mins. Remove from oven and let cool. Break into chunks and store in airtight container.

7. Pink Candy Popcorn- 2cups sugar, 1tbsp butter, 1/2 cup water, red food coloring, 2 cups unpopped popcorn. Preheat oven to 200. Pop corn and place in oven to keep warm. Boil the rest of the ingredients for 3 minutes, then pour slowly over the popcorn, mix well and let dry.

8.Smokey Southwestern- 2tsp ancho chilli powder, 2 tsp smoked paprika, 2tsp dried jalapeno granules, 2 tsp dried mexican oregano, 2tsp ground cumin, 2 tsp chipolte chilli pepper, 2tsp salt, 3/4 cup firmly packed brown sugar. Mix together and sprinkle on popcorn.




Chocolate Banana Bread

Hi Everyone

Hope everyone had a great weekend. I am going to share a recipe with you that many of you who know me have already tried. It has quickly become one of my favorite and most asked about recipes. Its Chocolate Banana Bread. I buy bananas and freeze them so they are ready when I craving banana bread instead of having to wait for them to get ripe. This recipe calls for 3 ripe bananas so that how I freeze them…3 in a ziploc bag. There is nothing like the moist taste of banana bread mixed with chocolate and for an added touch of fun and flavor, you add white chocolate chips to this already delicious recipe. Here are the list of ingredients and how to make it. I hope you try to make your own version and let me know what you think!

What you need:

3 ripe bananas, mashed

1 cup white sugar

2 large eggs

1/2 melted butter

1tsp vanilla

1 3/4 cups flour

1/4 cup cocoa

1 tsp baking powder

1/4 tsp baking soda

1/2 cup white chocolate chips


Preheat oven to 350. Grease a 9x5x3 loaf pan, set aside. Combine bananas with eggs, melted butter, and vanilla. Slowly add flour, cocoa, sugar, baking soda and baking powder until well combined and batter is thick and chunky. Fold in the chips. Bake until bread has risen and toothpick inserted comes out clean, approx 55-65 minutes. Place on a wire rack to cool, then remove from pan and enjoy!!