Overnight Chicken Supreme Casserole

  My little brother & his best friend used to BEG my mom to make this Chicken Casserole when we were kids, but honestly? I don’t recall it one way or another.  For me, the biggest appeal in making this casserole now that I am a momma, is that I was able to make it the night before, for an easy no-prep supper the next night.  By letting it sit overnight, you eliminate the need to cook your macaroni noodles!  Cool, right?!

Overnight Chicken Supreme Casserole

(click title for easy printable)

Overnight Chicken SUpreme (2)

Ingredients

  • 2 cups Cooked, Seasoned Chicken, Cut In Small Cubes
  • 2 cups Raw Macaroni (do Not Cook!)
  • 2 cans (14 Oz Each) Cream Of Mushroom Soup
  • 2 cups Whole Milk
  • 1 whole Onion, Chopped Finely
  • ½ teaspoons Celery Salt
  • 3 Tablespoons Butter, Cut Into Small Pieces
  • 1 cup Shredded Cheese
  • Salt And Pepper, to taste

Combine all above ingredients, except cheese in a large bowl with lid. Refrigerate overnight. When you are ready, scrape macaroni mixture into a sprayed 9×13 casserole dish and bake for almost an hour at 350*. The last 5 minutes, add shredded cheese to the top and return to the oven until melted.

  We served ours with Creamed Peas, which we all ADORE!  {Cooked peas ususally make me gag, not these!}

Simple and delicious! My kids said “Mmmm” with every bite!

~T

Overnight Chicken SUpreme (3)

Banana Caramel Pinterest Pie

 I found this easy Banana Pie on Pinterest. And when I saw it had a can of homemade caramel in it, I was IN!

It didn’t disappoint, and we gobbled it up in no time!

Banana Caramel Pie

(click title for easy printable version)

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Ingredients

  • FOR THE CRUST:
  • 1-½ cup Graham Cracker Crumbs
  • ⅓ cups Sugar
  • 6 Tablespoons Melted Butter
  • FOR THE FILLING:
  • 3 whole Large Bananas, Sliced (more If You Desire)
  • 14 ounces, weight Sweetened, Condensed Milk
  • 2 cups Cool Whip

To make the Graham Cracker Crust:
Combine graham cracker crumbs and sugar. Stir in melted butter. Press into 8-9 inch pie plate. Bake at 375* for 6-9 minutes. Cool.

For the homemade caramel sauce:
Remove the label on the condensed milk and submerge the unopened can in a large stockpot of water. Cover and boil for 2 1/2 hours. WARNING: be sure to keep the can covered with water AT ALL TIMES! (I had to add water every 20 or so minutes.) When 2 and 1/2 hours have passed, remove pot from heat. You just made caramel! YUM!

Slice bananas into cooled crust and pour still warm caramel over it. Add cool whip and refrigerate at least an hour to set.

ENJOY!

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Tijuana Torte

  This is another family favorite from my childhood.  It is easy and delicious! Only one down-fall, this is the one and only dish I have found that does NOT work when you substitute whole wheat tortillas for white.  In this particular case, you need the white because they get soft and disappear.  You could serve it with homemade guacamole and wheat chips to make yourself feel better!   🙂

Tijuana Torte

(click title for an easy printable)

Tajiana Torte (4)

Ingredients

  • 1 pound Hamburger Cooked With Onion
  • 1 package Taco Seasoning
  • 16 ounces, weight Sour Cream
  • 29 ounces, weight Tomato Sauce
  • 4 ounces, weight Can Green Chilies
  • Mexican Cheese
  • 8 whole Flour Tortillas, Regular Size

  Brown hamburger with onion, drain.  Add tomato sauce, green chilies and taco mix. Simmer 10 minutes. Layer in casserole dish the following: (I have a round 3 Qt.Pyrex that is perfect tortilla size) a teeny tiny amount of meat sauce (less than you think, it’ll run out fast) then spread a tortilla generously with sour cream, place in dish on top of meat mix and add a layer of cheese. Repeat meat, than a sour cream-spread tortilla, then cheese. Keep going until you are out of meat mix, making sure you are ending with the meat mixture after the 8th tortilla. Cover top meat layer with cheese. Bake 350* for 30 minutes. Serve with chips.

Gooey and delicious!

~T

Before baking:

Tajiana Torte (5)

After baking:

Tajiana Torte (2)

Serve it up!

Tajiana Torte (4)

Creamy Italian Slow Cooker Chicken

This is comfort food at its finest! Easy to throw together and tastes like you worked all day on it!!!!

Creamy Italian Slow Cooker Chicken

Italian Crockpot Chicken with Angel Hair Pasta

Ingredients

  • 6 whole Bonless, Skinless Chicken Breast Halves
  • 1 envelope Italian Dressing Mix (about 1 Oz. Packet)
  • ¼ cups Water
  • 1 package (8 Oz. Package) Cream Cheese, Softened
  • 1 can (10 3/4 Oz. Can) Cream Of Chicken Soup
  • 1 can (4 Oz. Can) Mushroom Stems And Pieces, Drained
  • 1 pound Angel Hair Pasta

Rinse and pat dry the raw, thawed chicken. Place in a slow cooker. Combine salad dressing mix and water, pour over the chicken. Cover and cook on low for 3 hours.

In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer, or until chicken juices run clear.

Serve over cooked angel hair pasta. Tastes great with steamed fresh broccoli and garlic bread sticks!

Enjoy!  This one’s a family favorite!

~T

Cream Cheese, Bacon, Egg & Veggie Ring

  We love Saturdays at home! It means we get to make a big breakfast and enjoy it all as a family.  I am always trying new egg bakes and breakfast cakes, or Dale makes his famous cheesy scrambled eggs and pancakes.

  This particular Saturday, I had 2 rolls of crescents that were screaming, “Make me for breakfast!”  I hate that there is no Wheat version of these by the way. (Pillsbury, are you listening? I would be such a happy camper if you came out with whole wheat versions of everything you make, thankyouverymuch!)

   So, I have seen these “Wreath” recipes forever from Pampered Chef!  I am not claiming it as something new, but what I will tell you, is that I added something in that made it SO SO SO yummy!

  You know cream cheese is my weakness by now, right?? 🙂 And I just so happened to have 4 oz. of Cream cheese leftover from the other breakfast dish I made.  I also just so happened to have some veggies that needed to be used, so I made up this bacon, veggie cream cheese mixture to put inside the breakfast ring.

    Not to pat myself on the back or anything, but it made it SO SO GOOD! 

{pats self on back just a teeny-tiny bit}

Cream Cheese, Bacon, Egg & Veggie Ring

(click for an easy printable)

Cream Cheese Bacon Egg & Veggie Ring

Ingredients

  • 1 can Refrigerated Crescent Roll Dough, 8 Ounce Can, Set Out 20 Minutes Before Starting
  • 4 ounces, weight Cream Cheese, softened
  • 4 Tablespoons Chopped Veggies (you Know, The Ones Lurking In Your Veggie Drawer) I Had Green Onions & Red Pepper To Use Up.
  • ½ package (3 Oz Size) Real Bacon Bits
  • 6 whole Large Eggs
  • 1 cup Shredded Colby-jack Cheese

Set out the crescent roll dough 20 minutes before starting.

During this time you can soften cream cheese and chop veggies. Put the cream cheese and veggies into a medium-sized bowl. Stir these together and add bacon bits.

Beat the eggs in a bowl. Heat a skillet over medium heat and add eggs. Scramble your eggs until they reach your desired firmness then remove from heat and set aside.

Lay out the crescent roll triangles on a baking sheet. You want to form them into a circle (see upper left photo). Use a rolling-pin to seal the seams and create a wide area to layer other ingredients. Layer the cream cheese mixture, then scrambled eggs, then cheese on to the wide area of each triangle.

Pull each triangle tip up and over the wide part and tuck ends under. This will form a “wreath”. Bake at 375 F for 20 minutes or until golden brown.

Serve with fresh tomatoes if you have them.

Enjoy, its incredible!

  Sooooo, funny story, I was photographing the finished product, when I heard a noise, and glanced to my left:

 I had company!

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  Silly chickens, this is not for you! 

I turned back just in time to see two thievers eye-balling the breakfast I was photographing!

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And…..

BAM! BAM!  At the exact same moment, like they counted to 3, they both dove for a bite.  

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Silly girls! Egg bake is not for you to enjoy! That’s like caniballism or something!

 Hugs, T

Dip Dilemma

  I have a Dip Dilemma and I need your help!

This is the dip I made for Super Bowl Sunday.  It is missing a KEY flavor or taste and I can’t for the life of me, figure out just what that taste should be!  So here I am asking for your help!  And, so that I could have helpers that had actually TASTED the dip, I handed out samples to some of my foodie friends. 019

First of all, they all said they LOVED it and agreed it had the potential to be amazing.

Here are their suggestions:

~Less sugar. I TOTALLy agree, I’d say 3 T. instead of 6, is a good place to start.

~3 people suggested the addition of Cilantro (or as Ty’s teacher said in her darling accent: “CEEElantrooo”) {be sure to roll your r’s in your head when you read that part}

~Another friend suggested, chopped Mangos.  Mmmm!

~A more flavorful cheese like Herb and Garlic goat cheese or Mediterranean Feta

This has the potential to be reallyreally good!  If you come up with something clever, comment away, I want to hear it!

Chunky Black Eyed Pea Dip

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  • 16 oz. dry black-eyed peas, soaked and cooked according to package directions
  • 3-5 cloves garlic
  • 1 medium red onion, finely chopped
  • 2 cups fresh corn (I used fresh-frozen from this summer)
  • 2 ribs celery, diced
  • 1 tsp crushed red pepper (this was the perfect amount of heat for me, but add more if you like it hot)
  • 3 T. Worcestershire Sauce
  • 4 oz. feta or goat cheese

Mix all ingredients together until sugar dissolves, then make the following dressing:

  • 3/4 cup red wine vinegar
  • 6 T. sugar (VERY sweet, I’ll do less next time!)

Pour over dip and stir very well.  Serve cold with chips.

  It’s good, its hearty, its healthy, but it is MISSING SOMETHING! Help!!!!!

——————————————————————————————————————

    Now, this next dip got RAVE reviews! It’s my Aunt Regena’s recipe and it was a DELICIOUS!!!!  I will make it again as soon as possible! It is mild with a hint of sweet and is all kinds of good.

And look how pretty it is!

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Corn and Black Bean Salsa

(click title for easy printable)

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Ingredients

  • 2 cans (14 Oz Each) Shoepeg Corn
  • 1 can (15 Oz.) Black Beans, Rinsed And Drained
  • 1 bunch Green Onions, Chopped
  • 5 ounces, weight Feta Cheese
  • ¼ cups Sugar
  • ¼ cups Apple Cider Vinegar
  • ¼ cups Olive Oil

Rinse and Drain beans. Wash and chop green onions. Mix in large bowl with shoepeg corn and feta cheese. Combine sugar, vinegar and oil before pouring over everything. Let marinade several hours before serving with Tostitos scoops.

Delicious!

  Ok Dip Connoisseur’s, time for you to weigh in about Dip #1, I am listening!!!!

~T

Buckeye Cookie Bars

Quick note:  For those that have been following 4 little Fergusons from the beginning, you know I post Monday – Friday at 8 am.  Due to the 125ish or so of you coming to visit every morning before 8, I figured I owed you an earlier post time.  Soo, I will now be posting M-F at 7 am! 🙂 Have a great one! Thanks for starting your day with us! 

This recipe comes from a friend and former neighbor.  If you like crumbly chocolate and silky peanut butter, than THESE are the Bar for YOU!

Buckeye Cookie Bars

(click to be taken to TK for easy printing)

Buckeye Cookie Bars collage

Ingredients

  • 1 package Chocolate Cake Mix
  • ¼ cups Oil
  • 1 whole Egg
  • 1 cup Chopped Cashews
  • 14 ounces, fluid Sweetened, Condensed Milk
  • ½ cups Creamy Peanut Butter

Preheat oven to 350*. In a large mixing bowl, combine cake mix, oil and egg. Beat until crumbly. Stir in chopped cashews by hand. Press crumb mixture into bottom of greased 9 x 13 pan, being sure to leave out 1 1/2 cups for the top.
In a medium mixing bowl, combine peanut butter and sweetened condensed milk until smooth. Spread over crust and top with remaining crumbles.
Bake for 25-30 minutes. Cool then cut into bars.

Dig in!  Dale says you HAVE to have a cold glass of Farm fresh milk to go with these.  Don’t tell him I said so, but I am pretty sure store-bought milk will do in a pinch! 🙂

~T

Be sure to head to Post 2 for today. Pinterested: Making A Sock Bun.

Custard Pie

  My Corn Fed Country Boy LOVES Custard Pie, so I have been on the hunt for “THE” Custard Pie recipe.  It’s taken me some time, some flops and some “ALMOST got it’s” before I did it.  Today, I achieved THE Custard Pie, and here it is!

Custard Pie

{click title to print}

IMG_2568

Ingredients

  • 4 whole Large Eggs
  • ⅔ cups Sugar
  • 2-⅔ cups Whole Milk
  • 2 teaspoons Vanilla
  • ½ teaspoons Salt
  • 1/2 teaspoon Nutmeg, a scant measuring
  • Cinnamon

Prepare your favorite 10 inch pie crust and par-bake it. My favorite is Easy Push Crust, found here. Then, continue below:
Preheat oven to 450*. Beat eggs slightly with wire whisk before adding in all remaining ingredients, except cinnamon.
Fill your par baked crust carefully with egg mixture and cover generously in cinnamon. Slide into oven, careful not to slosh, and bake for 20 minutes.
Turn down oven to 350* and bake 15 minutes more. Pie should jiggle, but not slosh when you test it.
Cool 2 hours before serving. This will be safe for a total of 4 hours on the counter and can be served room temperature the first night.  Don’t be worried, it is also great served cold from the fridge the next day, in fact, that’s how some prefer it!

Dig in!

IMG_2574

Hugs, T

Tomato Soup and Salami & Muenster Cheese Sandwiches

This is another blast from the past recipe from my youth.  I had to QUICK make it before we turn to March on the calendar and I start putting away the soup recipes and getting out other things in preparation for the warm weather to come!

  This Homemade Tomato Soup recipe has always made me giggle a bit, since it calls for a can of Campbell’s Tomato soup, but hey, who am I to complain when it tastes SOO good!

Nana’s Tomato Soup Recipe

{Click title for printable}

Tomato Soup

Ingredients

  • 2 Tablespoons Onion, Chopped Finely
  • 2 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 teaspoon Salt
  • ⅛ teaspoons Pepper
  • A Dash Of Each: Garlic, Basil, Oregano And Thyme
  • 14 ounces, fluid Campbell’s Tomato Soup
  • 2 cups V 8 Juice
  • 2 cups Milk

Saute onion in butter. Blend in flour, salt and pepper. Stir in 1 can tomato soup and 2 cups V-8 juice. Season to taste with garlic, basil, oregano and thyme. Bring to a boil, stirring continually for 1 minute. Add 2 cups of milk and simmer until serving time, being careful not to scorch milk.
Paxton in particular found this Deeee-licious! He had 3 bowls. 

Dale had Ramen Noodles with his sandwich, cause he is a big baby and won’t eat most things that involve warm tomatoes.  🙂

  We usually serve this Soup with Grilled cheese, but when my friend Stephanie Johnson told me about her latest sandwich creation on Facebook, I KNEW I needed to make it ASAP.  She totally had me at the Muenster Cheese!!!!!!!!!!!!!!!

  Sweet Dale stopped by the store and got the things for me on his way home, so I wouldn’t have to wait until a WHOLE nother week to pass before it was grocery shopping day again.  Awww!  🙂  {Ramen? What Ramen? You mean someone made Ramen Noodles for supper?!?!?!?!}

Salami & Melty Muenster Cheese Sandwiches

Salami & Muenster sandwiches

Ingredients

  • 12 slices Beef Salami
  • 4 slices Sandwich Sized Muenster Cheese (or More Per Taste)
  • 8 pieces Whole Wheat Bread
  • 6 Tablespoons Butter

Heat skillet while you butter all the bread. Place first bread butter side down in skillet and quickly add 3 pieces of salami and a nice fat layer of Muenster cheese covering to the edge of the bread. Top with other piece of bread, and grill until golden brown, just like you do your grilled cheese. Flip to side two, turn the heat down a bit and add a lid to your skillet to steam melt the cheese a bit, watching your bottom bread closely.
Pull when it turns golden brown and has a crisp to it, but the cheese is nice and melty!!! Eat it while its hot so the cheese stays gooey!

  This sandwich is FABULOUS, and tastes great with Nana’s Tomato Soup.  A HUGE thank you to my Foodie Friend, Steph, for telling me about this!

Now go, quick and make this!  It’s February 29th, we gotta get our Soup fix before Spring shows up!

~T

 

Cook Once, Eat Twice: Tilapia Edition

  I was raised in a “Waste Not, Want Not” Home.  We ate leftovers until they were gone, like it or not.

   The kids and I usually eat supper leftovers for lunch, or if there is a lot leftover, we have it for supper again a few days later.  Something I am always on a look out for, are recipes whose leftovers can be repurposed.

  Like the time I cooked 1 Pot roast and made 2 different dinners with it:

Cook Once, Eat Twice; pot roast

  You can head over to my friend, Mrs. Bakers site today, to find these yummy recipes.  She has allowed me to guest post over there and that is what I am sharing: Philly Cheese Steak Pizza & Texas Cowboy Pie! YUM!

 We will be doing this SAME CONCEPT over here, except with Tilapia. 

Yes, Tilapia is fish.

Don’t say Ew, it’s really good! 

  Tilapia is very light and buttery, not fishy at all, and you will be delighted to know, we will be smothering it in butter and cheese today. 

YUM! 

  This recipe got 6, 5 star ratings after I shared it on Tasty Kitchen, so don’t be scared, lots of people have gone before you and liked it!  🙂

Parmesan Tilapia

(Click title to be taken to TK to print)

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Ingredients

  • ½ cups Grated Parmesan Cheese
  • ¼ cups Butter
  • 3 Tablespoons Mayonnaise Or Miracle Whip
  • 2 Tablespoons Lemon Juice
  • ¼ teaspoons Basil
  • ¼ teaspoons Black Pepper
  • ⅛ teaspoons Onion Salt
  • 2 pounds Tilapia

Mix ingredients (except fish) together; set aside.

Grease pan and evenly space the fish. Broil on the top rack for 2-3 minutes. Flip, repeat, and broil 2-3 minutes. Remove from the oven.

Spread the top side of fish with the butter mixture. Broil 2 more minutes or until golden brown. Serve fish with pan drippings.

   We like to serve this with Uncle Ben’s Wild Rice and steamed broccoli.

  Now for us, there was not enough left for day two, but remember, we have 6 hungry mouths to feed.  This is why I will always double the above recipe.  The kids devour this so why not make a bunch!?

  Here is what I have planned for day 2:

Tilapia Corn & Potato Chowder

{this recipe adapted from Mother Thyme}

Tilapia

Ingredients

  • 3 Tablespoons Butter
  • 4 Garlic Cloves, Pressed
  • 1 small Red Onion, Diced
  • 1 Red Pepper, Diced
  • ¼ cups All-purpose Flour
  • 2 cups Half-and-half
  • 2 cups Low Sodium Chicken Broth
  • 2 cans (15 Ounces each) of Corn
  • 3 cups cubed Potatoes, Skins On
  • 3 oz package of Pre-cooked Real Bacon Bits
  • 1 teaspoons Salt
  • ½ teaspoons Pepper
  • 1/2 tsp. Garlic powder
  • 2 cups Shredded Cheese, like Cheddar or Colby Jack
  • Leftover Parmesan Tilapia, warmed

  Melt butter in your soup pot over medium heat. Add in garlic, onion and pepper and cook until tender, about 7 minutes. Add in flour and stir until combined. Slowly add in half and half, stirring well after each addition, making sure it’s thick before adding more.  Then gradually add in chicken broth. Stir in corn, potatoes, bacon, and seasonings.  Cook, stirring occasionally until potatoes are tender, about 45 minutes.

When potatoes are tender, add cheddar cheese into the soup and stir until cheese is melted.  Pour desired amount of soup into bowls and top with shredded tilapia.

  Enjoy! 

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Be brave, try the fish!

You can thank me later….. tee-hee.  🙂

Head on over to see Mrs. Baker’s site, and check out the original Cook Once, Eat Twice: Pot Roast Edition…..

~T

Picnik collage fish