Shortcut Supper with Home Cooked Taste

  While we are without a kitchen, on month 3 mind you, I am learning to cook with short-cuts.    Kitchen update: Finally got the missing cabinets in, and the next day, the countertops came in.  Annnnnnd, one was wrong. … Continue reading

BBQ Ranch Pork Wraps

  BBQ Pulled Pork couples with a delicious Chopped BBQ Ranch Salad Mix, for a “fix it and forget it”, supper.

BBQ Ranch Pork Wraps

{click title to print}


  • 5 pounds Pork Loin
  • 6 cloves Garlic, Pressed
  • 2 Tablespoons Liquid Smoke
  • 4 Tablespoons Worcestershire
  • 1 whole Lime, Zested And Juiced
  • 1 Tablespoon Cornstarch Mixed With A Splash Of Cold Water
  • 12 ounces, weight Bag Of Dole Chopped BBQ Ranch Salad Mix
  • 1 cup Shredded Carrots
  • 1 cup Coleslaw
  • Extra BBQ Sauce, If Needed
  • 12 whole Tortillas Or Bread Wraps
  • 1 cup Shredded Colby-jack Cheese

Salt and pepper pork loin and place in sprayed crockpot.
Add liquid smoke, Worcestershire sauce, lime zest and juice.
Cook on low for 8 hours, then shred.
Pour off liquid into small sauce pan and add in cornstarch water mixture. Heat to boiling, stirring until thick.
Pour back over meat and keep warm until serving time, uncovered.

Set aside tortilla strips and dressing. In a large bowl, mix salad mix with 1 cup of coleslaw and 1 cup of carrot shreds. Right before serving, toss with dressing, adding additional BBQ sauce if it seems to dry for your liking.


On a wheat tortilla, place shredded pork, colby jack cheese, salad mixture and top with the tortilla strips that come included in the salad kit. Wrap up and dig in!

Hugs, T

BBQ Ranch Pork Wraps


Creamy Burrito Casserole

  This casserole reminded me a lot of Tijuana Torte we already make and love, but I went ahead, because the addition of refried beans intrigued me.

  I found this recipe at, and the end result was nothing short of amazing!  {I changed it up just a bit.}  We loved the heartiness the whole wheat tortillas and refried beans bring to the final dish. And talk about quick, the whole thing came together in no time flat!

 Creamy Burrito Casserole

{click on title to print}

Creamy Burrito Casserole


  • 1 pound Ground Beef
  • ½ whole Onion, Chopped
  • 1 envelope (1 Oz.) Taco Seasoning
  • 16 ounces, weight Can Refried Beans
  • 6 whole Wheat Tortillas
  • 3 cups Shredded Taco Cheese
  • 10 ounces, weight Can Cream Of Mushroom Soup
  • ⅓ cups Sour Cream
  • ½ cups Taco Sauce
  • Lettuce, Sour Cream, Tomatoes

Preparation Instructions


Preparation Instructions


In a skillet over medium heat, brown meat with onions. When meat is browned and onions softened, drain off the grease. Add taco seasoning and water (use the amount of water recommended on the package directions). Stir in one can of refried beans, heat everything through then set aside.


In a small bowl, mix sour cream and cream of mushroom soup.


In the bottom of a 2 quart casserole dish, spread 1/2 cup of the sour cream mixture. Tear up 3 whole wheat tortillas and cover the sour cream layer. Layer half of the meat on top of this, spreading to cover the surface. Add a layer of cheese and a drizzle of taco sauce over it all.


Layer 3 more torn tortillas. Then top them with the remaining sour cream, meat mixture, taco sauce and cheese.


Bake uncovered at 350* for 20 minutes until hot and cheese is melted.

Garnish with lettuce, tomatoes and sour cream.


Garnish with lettuce, tomatoes and sour cream.

Dig in!


Creamy Burrito Casserole Collage

BBQ Beef Bundles

  My mom used to make these when we were kids.  It makes a really simple supper, just serve with a side salad! 

BBQ Beef Bundles

{click title to print}

BBQ Beef Bundles Collage


  • 1 pound Ground Beef
  • ½ whole Onion, Chopped
  • ⅔ cups BBQ Sauce
  • ¾ cups Cheddar Cheese
  • 1 can {16 Oz} 8 Count Whole Wheat Biscuits, Divided In Two

Preparation Instructions

Preheat oven to 350*. Spray 16 spots in 2 muffin pans.
Cook beef and onions, season with salt and pepper to taste. Stir in BBQ sauce and heat for 5 minutes more.
Take 8 biscuits and carefully pull them apart to make 2 full circles. The dough is layered, so its easy to split by hand. Press into each greased muffin tins, going up sides.
Divide meat mixture into each cup and sprinkle with cheese. Bake for 10-15 minutes until golden brown.
Serve with a salad or raw veggies for a simple supper.


Chicken A La King

  Now here is a blast from the past, my mom made this one a lot when we were kids!  It’s a win win, because the noodles are long and slurpy and fun, and the veggies are healthy and colorful, too!

  I double this for our family of 6, so we can have lunch leftovers.  If you double it, only do 13 oz. of your noodles.  16 ounces is too many and it gets dry! 

Chicken A La King

(click for easy printable)

Chicken A La King (text)


  • ¼ cups Butter
  • ½ cups Flour
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2 tsp garlic powder
  • 8 ounces fresh mushrooms, sautéed in butter
  • 2  cup Chicken Broth
  • 8 ounces, weight Spaghetti Noodles,  Cooked And Drained
  • 2 cups Cubed, Seasoned Chicken
  • 2 cups Cream (I’ve Done A Combo Of Milk And Sour Cream In A Bind)
  • 12 ounces, weight frozen Carrots, Peas And Beans Combo, Steamed And Seasoned To Taste

In a large family skillet, cook and cube your chicken. Remove from pan and leave drippings. In the same pan, melt butter, blend in flour and salt and pepper until liquid is absorbed. Add in chicken broth, cream and mushroom liquid, heat to boiling, then turn down heat a bit, stirring often. Continue stirring as it thickens. This takes some time. (If it doesn’t work, take a splash of cold water and blend with a Tablespoon of corn starch, add to your skillet of liquid and bring to a boil, stirring often. This will help thicken quickly.)
Meanwhile, cook and drain your spaghetti noodles and steam your veggies. Cook mushrooms in butter in a small skillet.
Check your roux (butter, cream, broth, flour mixture) as it should be thick now like a gravy, before adding in cubed chicken, steamed veggies, sautéed mushrooms and cooked and drained spaghetti noodles.  Taste and season as needed.



Easy Sweet & Sour Chicken

This Sweet and Sour Chicken could not be easier!  Throw it together on the fly and use some of the veggies lurking in your freezer for an easy fried rice to go with it!  You’ll never need to run into town for Chinese Take Out again!  🙂

Sweet & Sour Chicken

{click for easy printable}

Sweet and sour chicken (1)


  • 12 whole Chicken Strips {raw, Not Breaded}
  • 1 cup Flour
  • 10 ounces, fluid Bottle Of Russian Dressing
  • 12 ounces, weight Jar Of Apricot Preserves
  • 1 package (1.25 Oz) Dry Onion Soup Mix

Preheat oven to 350*. Dip chicken strips in flour on both sides, and lay in sprayed 9×13 casserole dish. Mix apricot preserves with 1 package dry onion soup mix, spread over chicken strips. Pour Russian dressing over all. Bake for 1 hour.
Serve with fried rice and egg rolls. You can use this fried rice option, minus the chicken.

Another option: Serve with a side of stir fried veggies and Sesame Noodles!

DIG IN!!!!!! It’s so good!


Sweet and sour chicken (2)

Creamy Hamburger Casserole

  Are you figuring out by now that I am in LOVE with anything that involves Cream Cheese or Sour Cream? 

  This is another favorite from waaay back in the day when I was a child. We called it “Regena Casserole” after my Aunt Regena gave the recipe to my mom to try.  My kids have dubbed it “Gena Casserole”, since they call her Aunt Gena, but you can just call it Creamy Hamburger Casserole

Or if you are Avery you can call it:


  The tomato sauce does turn pink, thanks to all the creamy stuff you add! 🙂

Creamy Hamburger Casserole

(click title for easy printable)


  • 1 pound Hamburger, Or Ground Turkey, Seasoned To Taste
  • ½ cups Chopped Onion
  • 15 ounces Tomato Sauce
  • 10 ounces Tomato Soup
  • 3 cups Colby Jack Or Casserole Cheese, Divided Use
  • 1 cup Sour Cream
  • 4 ounces, weight Cream Cheese
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 16 ounces, weight Egg Noodles (I Do Half White, Half Wheat)

  In a large skillet, cook hamburger with chopped onions, drain.
In a separate pot, cook noodles, drain and rinse.
Combine all remaining ingredients (save out 1 1/2 cups cheese) in meat skillet, stirring on low heat, until cream cheese is dissolved. Add noodles, mix well.
Put in 9 x 13 casserole dish. Add remaining cheese to the top and bake at
350* for 25-30 minutes.

Enjoy your creamy, “pink” Casserole!


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Hammock Tracks

Mrs. B’s Creamy Tacos

We had a very special guest stop in this summer, Mrs. Baker from The Better Baker.  She even COOKED for us!  A delicious recipe from her amazing cookbook, page 42 to be exact.  She whipped out this meal in 20 minutes, no kidding!  Destiny & Tylan had 2 bowls and they all cheered when I told them there was enough leftover to have it again.  🙂

 Creamy Tacos

from Recipes and Recollections of The Better Baker

Creamy Tacos (2)


  • 1 poundGround Beef, Browned And Drained
  • 2 cans (16 Oz Each) Chili Beans With Sauce
  • 16 ounce can Of Chili
  • 12 ounces, weight Can Of Rotel, Drained (you Decide The Heat)
  • 1 pound Velvetta, Cut Into Small Pieces
  • ½ pints Whipping Cream
  • Tortilla Chips
  • Lettuce, Tomato, Sour Cream, Guacamole, Salsa

Brown beef and drain, add beans, chili and tomatoes. Heat until it begins to boil. Add Velvetta and stir until melted. Turn down heat and pour in cream, being careful not to boil again.

Place chips on plate and ladle over creamy chili sauce. Top with your favorite toppings: lettuce, tomato, sour cream, guacamole and salsa.

Easy and delicious!

I know Mrs. B says she is a BETTER Baker, but we think she is a GREAT cook too!

Thanks for a GREAT and easy meal, Mrs. B!  The Ferguson Family loves you!



Mexican Chicken Salad Wraps

This Mexican Chicken Salad is awesome! I could totally see me making it every summer for an easy “go-to” supper, after a day at the pool.  It was delicious the first night, served warm AND just as good the next day cold from the fridge!!!!!

Mexican Chicken Salad

(For Wraps or Chips)



  • 8 whole Chicken Breast Strips, Cooked And Shredded
  • 4 ounces, weight Mexican Cheese
  • 1 can (16 Oz. Can) Mexican Beans With Chili Sauce, Partially Drained
  • 2 Tablespoons Chopped Red Bell Pepper
  • 2 Tablespoons Chopped Green Bell Pepper
  • 4 ounces, weight Green Chilies
  • 1 package (about 1 Oz. Packet) Taco Seasoning
  • ½ cups Sour Cream
  • ½ cups Mayonnaise
  • Sliced Olives And Tomatoes To Taste.
  • For Serving: Tortilla Chips, Whole Wheat Tortillas

Mix all ingredients together and serve with chips or tortillas. Simple and delicious!

We served this in bowls, as pictured, and dipped chips into the chicken salad.  It tasted great with guacamole and salsa on the side as well.