Ingredients

3 Chicken Breasts
1 pkg. thin spaghetti
1 16oz box of chicken stock/broth
2 cans of cream of chicken soup
1 8 oz pkg. of sharp shredded cheddar cheese
*1 cup frozen peas (or any frozen veggie of your choosing)
2 pkgs. of McCormick "ONE SHEET PAN" (Farmers Market) Chicken & Vegetable seasoning
expand image on the left <-- You can find it in the packaged gravy/marinade section in your market.
olive oil or butter

*optional

You will need a 9x13 baking dish, frying pan, & a large pot

Prep & Cook

In a non stick fry pan add 3 table spoons of olive oil or butter on high heat. cover the chicken breasts with the seasoning on both sides. place in fry pan and sear both sides, when seared, place on a plate and set aside (don't worry, the chicken will finish in the oven). then in a large pot pour entire box of broth and the 3 packetpackets of seasoning and bring it to a boil. break up the spaghetti into 1/3 sections and place into boiling broth. cover and reduce heat to medium and cook until done. add 1 cup of water to the pot at the end of cooking phase. do not strain pasta. *Add 1 cup of frozen peas (veggies) to pot. add half the bag of cheddar cheese and 2 cans of soup and stir it all together. Pour this mixture into the baking dish and top it with remaining cheese, now place the 3 chicken breasts on top (kind of nestle them into the pasta, just like in the picture. Cook at 365 for 40 minutes or until the chicken's internal temperature reaches 160 degrees. Serves 6-8 people

feel free to take this recipe and make it your own. :) Enjoy!

Ingredients for sauce only:

2 lg. cans of hunts crushed tomatoes

3 small cans hunts tomato paste

1 Bell Pepper

1/2 of a  lg. Onion

Onion Salt

Garlic Salt

Oregano

Bay Leaves

Sugar

Black Pepper

Extra Virgin Olive Oil

Preparing sauce:

add tomotoes & paste into crock pot

fill one empty large can with water and add to sauce

Add

1 tbsp. garlic salt, onion salt, oregano.. (you may add 1/2 tbsp of each later if not strong enough in flavor)

1 bay leaf

1/4 tsp. of black pepper

1/4 tsp. of sugar (this reduces the acidity in the tomatoes)

cook the sauce on high for 2 hours.

1 1/2 hours into cooking time,dice the onion & bell pepper

add a 1/4 cup of olive oil in a frying pan medium/high heat

saute peppers and onion together until they are soft and look translucent

pour all pan contents into the sauce

stir

Cooking Time & Temperature

Cover & cook sauce on medium for 5  hours (stirring every hour)

Uncover and continue to cook on low for 3 hours. (stir in the 2nd hour)

you can put it on warm setting for another 2 hours for a much thicker sauce.

The secret to my moms sauce is to somewhat over cook it.. the longer you cook it.. the thicker it gets.. and tastier =)

Ingredients:

1 pkg of boneless chicken strips or one pkg of chicken wings.
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 tbsp. minced garlic
Italian Seasoning
Olive oil
Salt & Pepper

Coat the chicken in flour & Italian season and fry in olive oil and fresh minced garlic until it is slightly browned on the skin, pour the chicken in a baking pan with oil and garlic, lightly cover the chicken with marinara sauce (recipe on this page) and top with slices of bell peppers. Salt and pepper the top to taste and preference. Cook on 375 for 40 minutes or until the top is roasted (charred) and the bell peppers are soft.

This is an eyeballing cooking situation, time may vary according to your oven. 

You will need the following:
1 pkg Bonless skinless chicken breast (thin sliced)
1 can italian bread crumbs
1/2 cup hellman's mayonaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (shredded) (or 2 cheese sticks cut in half)
4 tsp of basil
4 tsp of garlic powder
1 tblsp butter or cooking spray

TENDERIZE THE CHICKEN: First you want to take the chicken and place in a freezer bag, (you can use a grocery bag, but you will have to re-rinse the chicken after) close it and pound it flat with a hard object (medium soup can works) or use a tenderizer mallet if you have one.
lay the chicken flat on a plate. sprinkle 1 tsp of basil and garlic powder on each piece of chicken. take the mozzerella cheese and place in the center of the chicken (one pinch of the shredded or 1/2 of a cheese string). roll it over, tuck the ends towards the center, as seen in the picture to the left. place the chicken in a baking pan preferrably on a roasting rack.

NOW PREPARE THE PARMESAN TOPPING:
put a 1/2 cup of mayonaise in a bowl, add a 1/2 cup of parmesan grated cheese and mix well. add more cheese if it still looks too much like mayonaise. it should be thick and stick to a spoon. spread this mixture on top of your chicken sparingly.

ADD BREAD CRUMBS:
sprinkle bread crumbs on top of the chicken to cover the topping well. place in oven and cook for 30 minutes at 350 degrees.

IF YOU ARE USING A ROASTING RACK TYPE PAN: add a couple of table spoons of butter and a 1/4 cup of water to the bottom of the pan. this steam cooks the chicken and prevents it from drying out.

FOR REGULAR BAKING PANS: you can use cooking spray or olive oil for coating the bottom of the pan.
double the ingredients according to how many pieces of chicken you are cooking.
This recipe will make 4 pieces of chicken.
Enjoy! :)

These are SOOO GOOD and so easy to make!!

You need:

8oz.cream cheese block

8oz. Mexican blend shredded cheese.

Real bacon bits [soft kind]

And bisquick mix

Prep:

Just add the cheeses and bacon bits to a bowl.. mix well.. put in fridge for 30 min.

Take a bowl of dry bisquick and a bowl of wet... [pancake consistancy]

Cook:

Roll balls of cheese in the dry bisquick mix then submerge in the wet.. then scoop one up one at a time and drop in HOT grease. Remove when golden brown.. strain or put into paper bag or towels to absorb oil.

My son and husband LOVE these. Mix up the filling recipe and create your own

Ingredients:

1 (4-lb.) round roast (Top round is best)

1/4 c. extra-virgin olive oil

3 cloves garlic, minced

1 tbsp. dried rosemary 

1 tbsp. dried thyme

2 tsp. kosher salt

1 tsp. freshly ground black pepper

Cooking twine

Recommended: let roast sit uncovered on a wire rack set in a baking sheet in the refrigerator 1 hour, up to overnight. Remove from refrigerator and allow meat to come up to room temperature, 1 to 1 1/2 hours.

Preheat oven to 450°. 

In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast. Tie it off in 3-4 sections across and once back to front.

Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 325° and roast 1 hour. 45 minutes more for medium, or 2 hours for medium well done.

Remove from oven, cover loosely with aluminum foil and let it rest 15 to 30 minutes before serving.

Ingredients:

Pkg of country style ribs  (bone in)
your favorite BBQ sauce
brown sugar
butter or olive oil

Preheat oven to 375°. 

In a fry pan, add olive oil or butter to browning on medium high heat, you want to braise the ribs on all sides and let them cool slightly.

marinate the ribs in a storage/freezer bag with your BBQ sauce for 30 minutes at room temp. Place on baking sheet or roasting pan, sprinkle brown sugar on top, let it cook for 30 minutes on upper rack, flip them over, baste the ribs and repeat brown sugar. allow to cook for additional 15 minutes. Set under broiler on low broil for 10 minutes, flip and do the other side (this makes them sticky and good!). baste the ribs as you like, and let them rest for 5 minutes out of oven before serving. 

These ribs are great with homemade potato salad. :)

Ingredients:

1 pkg Boneless/skinless chicken breast

16 oz sour cream

1 cn cream of chicken soup

1 cn brocolli cheese soup

1 pkg Kraft shredded american/chedder cheese

Plain bread crumbs

frozen chopped broccoli 

black pepper

Mortons natural seasoning

crisco olive oil cooking spray

Prepare:

in a large bowl. first wash, and cut chicken into small cubes or pieces add to bowl

add the uncooked broccoli (optional: use a food processor, or blender to make broccoli even smaller),3/4 bag of shredded cheese, soups, 3/4 of sour cream, and 1 cup of bread crumbs, season to taste... stir welll..  Pour contents of bowl into a baking dish. and flatten it. Top (lightly) with bread crumbs until coveredl... spray the top with cooking spray until bread crumbs are saturated.pepper & seasoning the top.

Cooking:

Bake for 1 hour @ 350

(bread crumbs are golden brown and chicken is cooked thru.)

Serves 4-5

This is my best friends favorite dish!! =)

Ingredients:

1 lb. 85% lean honeysuckle white turkey burger
white American cheese slices
1 sweet onion
1 pkg. sliced white mushrooms
1 pkg. hamburger buns or brioche buns
Lettuce & Tomato
optional mayonnaise, 

Make 4 patties of equal size, top with any seasoning you wish. I like Mrs. Dash table blend and lemon pepper. add a 1/4 cup of plain bread crumbs to help hold the burgers together.  Fry in a pan or on a grill as you would regular hamburger. cook for 4 minutes on each side. Add 1-2 slices of american cheese, or any cheese of your choice lower the heat to low, and cover until the cheese is melted.

In separate pan, add olive oil and cook on medium high heat, sliced onion and mushrooms. add a table spoon of sugar on the onions, and cook until it is all browned and caramelized.

Top with lettuce, tomato, and your favorite condiment.

Ingredients:

2-3 lb. Boneless Pork Butt
1/2 can of Dr. Pepper
2 tbsp.. Onion Powder
2 tbsp. Garlic Powder
4 tbsp. McCormick Brown Sugar Bourbon Seasoning
1 tbsp. Salt
1 tbsp. Coarse Black Pepper

Directions:
place pork butt in a roaster pan (no rack). pour Dr. Pepper over the meat slowly, then add spices on the top only in order listed above. Cover with foil tightly place on the bottom rack at 250 degrees for 5 hours. Remove from the oven, and let it sit for 10 minutes, uncover, and drain the juice from pan into a bowl or cup and set aside. using 2 forks, remove the "fatty" sections and throw away, continue to pull the pork apart into shavings. slowly add the juice into the meat and mix (only enough to moisten, do not drowned the meat). Enjoy on baked potatoes, or on buns, top it with your favorite BBQ sauce (I like the Bourbon BBQ by KC's Masterpiece)