Chicken Cordon Casserole

This is one of those recipes that takes me a little bit longer to put together so we don’t have it as often as some of the other recipes. It is also a bit more expensive to make so it is a treat when we do have it.

Chicken Cordon Casserole


  • 4-5 boneless, skinless chicken breasts, thinly sliced
  • 10 – 12  slices of ham
  • 10 – 12 slices of Swiss cheese
  • 1 t. black pepper
  • 1t. salt
  • 1/2 c. butter or margarine
  • 1/2 c. flour
  • 1 c. chicken broth
  • 3 T. Dijon Mustard
  • 2 c. crackers, crushed
  • 1/3 c. Parmesan cheese, grated
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1 T. parsley
  • 1/3 c. butter or margarine, melted


Preheat your oven to 350.

Grease a 9 x 13 casserole dish.

In a medium saucepan over medium heat, melt the butter or margarine and whisk in the flour until well combined.

Slowly add the chicken broth making sure to stir well.

When the sauce starts to thicken add the mustard, salt, and pepper.  Stir and remove from heat.

Mix the Parmesan cheese, crackers, garlic powder, onion powder, and parsley. Set to the side.

Pour a small amount of the sauce on the bottom of the pan.

Place the chicken in the bottom of the pan and season with salt and pepper, as desired.

Drizzle the chicken with the sauce.

Place the ham slices in a layer over the chicken.

Then layer the Swiss cheese.

Spread the sauce over the cheese.

Sprinkle on the cracker and cheese mixture.

Drizzle with melted butter.

Bake for 40 – 45 minutes, until the chicken is cooked and the topping has browned.


Beer Bread

I love how easy this recipe is and the crust is so good. I have to be careful or I could eat all of the crust off the bread by myself! This is a recipe that I haven’t made in a while but when I went for a spell without going to the grocery store I had to use up what I found in the kitchen to make up a couple of quick meals. I made up a batch of Boston Baked Beans and wanted some fresh bread to go with it.

I had seen a bottle of beer in the fridge and had no idea where it came from or who it belonged too. After a week or so I just guessed it must’ve been something forgotten by a guest. I dug through some old recipes and found this recipe. It smelled so good when it was baking and it tasted even better.

You could play around with the ingredients to make it different flavors and such. I’d say that different beers would probably give it different flavors too but I have not experimented with that.

Beer Bread


  • 3 c. self rising flour
  • 1/4 white sugar or honey (optional)
  • 12 oz. beer
  • 1 stick butter or margarine, melted
  • 1 c. sharp cheddar, shredded (optional)


Preheat the oven to 350.

Grease a Loaf Pan.

Mix together the flour, sugar or honey, beer, and the cheese, if using, Stir just until blended.

Pour the batter into the loaf pan.

Pour the melted butter over the batter. (You can mix the butter into the dough if you like for a softer crust.)

Bake 45-50 minutes. Cool about 10-15 minutes.



Cheese Potatoes

This recipe comes from the Real Mom Cookbook as well. I really love this book and my family loves most of the recipes I make from it as well.

Cheese Potatoes (links to original recipe)


  • 8 to 10 medium potatoes
  • 2 cans of cream of chicken soup or cream of mushroom soup
  • 1 cup sour cream
  • 2 cups grated cheddar cheese or cheddar blend
  • 1 small onion, diced
  • 1/4 cup butter


Preheat oven to 350.

Peel potatoes and boil in water until tender, approximately 15-20 minutes.

In another pan, cook onion in butter until tender.

Drain potatoes and cut into small pieces. (I usually mash them lightly with a hand masher.)

Mix potatoes, onion, and butter, with remaining ingredients. Pour into greased 9×13 pan.

Cover with foil and bake for about 1 hour.

Cheddar Muffins

In case you haven’t noticed we eat a lot of cheese. This is a quick and easy muffin that goes with just about any meal and we make them quite often.

Cheddar Muffins

•1 1/2 cups all-purpose flour, (If using self rising flour then omit the salt and baking powder)

•1 tablespoon baking powder
•1 teaspoon salt
•2 c. cheddar cheese, grated or shredded
•1 c. milk
•1/4 c. butter or margarine, melted
•1 egg
•1/4 t. cayenne pepper, optional
•1/4 t. ground pepper


Preheat oven to 375º F . Spray or grease a 12 cup Muffin Pan. In a large bowl, mix together the egg, milk and butter. Combine all of the dry ingredients in another bowl.Slowly stir the dry ingredients into the wet ingredients. Once mixed fold in cheddar cheese. Fill the muffin cups about 3/4 full and bake for 20-25 minutes.
Serve warm.

Cheesy Garlic Pull-apart Bread

I’m not sure where exactly I found this recipe but my family is glad I did find it. This one takes a little bit of time to put together so I don’t make it very often.

Cheesy Garlic Pull-apart Bread

16 frozen Rhodes white dinner rolls
1/2 cup butter, melted
1/2 cup grated mozzarella cheese
1 teaspoon dry parsley flakes
2 garlic cloves, pressed
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
1/2 cup grated Parmesan cheese

Take rolls out of the freezer and place in a greased pan. Cover with plastic wrap that has been sprayed with cooking spray to prevent sticking. Let dough sit for 45 minutes to 1 hour. Next, use some clean scissors to cut each roll in half.

Melt butter in a large microwaveable dish. Add the parsley, garlic, salt, Italian seasoning and onion powder. Stir to combine, then add the mozzarella cheese. Now, throw in all your dough halves and using your hand move dough around until it is all evenly coated.

Line the bottom of a 9 inch Springform Pan pan with dough pieces. Cover with the Parmesan cheese.

Cover dough with same sprayed plastic wrap you used in the beginning. Let raise for 1 1/2 – 2 hours.

Place spring form pan on a cookie sheet to prevent the buttery goodness from leaking all over in your oven and making a terribly mess! Bake at 350 degrees for 20-25 minutes or until browned and the center is cooked through.

Remove the sides of the spring form pan and just pull sections off and devour! Ours was gone in 5 minutes flat!!

Bacon Grits/Cheesy Grits

My kids love grits, buttered grits, cheesy grits, and especially bacon grits! This is a super simple way to prepare them when you are short on time. My kids usually eat these served over their scrambled eggs with some jelly toast on the side.


  • 2 c. grits, prepared according to package
  • 4 T butter or margarine
  • salt and pepper to taste
  • 8-10 slices of bacon, cooked and crumbled

Add the butter to the prepared grits and stir until completely melted. Season to taste. Save a few bacon crumbles for sprinkling on top and stir the rest into the grits. Serve.

For cheese grits:

  • 2 c. grits, prepared according to package
  • 4 T butter or margarine
  • salt and pepper to taste
  • 1 T. garlic powder, more or less depending on your taste
  • 1 c. cheese, sliced, shredded, cubed or whatever you have on hand

Add the butter to the prepared grits and stir until completely melted. Season to taste.Add garlic powder and cheese. Stir until melted. Serve.



Tater Tot Casserole

1 lb hamburger, ground turkey, or ground pork
1 can cream of mushroom or cream of chicken soup
1 lb tater tots
pinch of parsley
1/2 can water
1/2 c chopped onion
1 pack Lipton Onion Soup Mix, optional
shredded cheddar cheese

Brown meat, drain, add onion and parsley. Add soup and water. Put into 9×13 greased casserole dish. Top with tater tots and then shredded cheese.

Bake according to Tater Tot directions.

Hash Brown Breakfast Casserole

I’m thinking that I may try adding some cooked bacon the next time. This would also be good with some sautéed onions and/or bell peppers.


24 oz. frozen hash browns
16 oz. cubed ham, sliced ham that has been cut into smaller pieces will also work
1 c. shredded cheddar cheese
12 eggs
1 c. milk
1 t. salt
½ t. black pepper


Preheat oven to 350.Mix the first 5 ingredients in a large bowl. Pour the mixture into a  greased 9 x 13 baking. In the same bowl whisk together the remaining ingredients and pour over the hash browns. Smooth everything with a spatula. Bake for about one hour or until the center is set and the edges are golden brown.

Briarpatch Casserole

Briarpatch Casserole

Brown 1 lb hamburger (or ground turkey) and mix with 1 jar of spaghetti sauce.
Make 2 boxes of mac-N-cheese according to directions.
Layer macaroni then meat sauce in casserole. Repeat layers and top with shredded cheese. Bake at 350 until heated thru and cheese is melted. 20-30 Minutes

Crock Pot Shredded Chicken Tacos

Crock Pot Shredded Chicken Tacos (I found this recipe a while back but can’t remember where. I will definitely give credit where is due when I find the original.)

4 boneless, skinless chicken breasts

1 t. cumin

3 t. chili powder

2 garlic cloves

1 onion, finely sliced

1 32 oz. can whole tomatoes

2 c. chicken broth

1 t. salt

1 t. pepper

2 T. oil

(You can also use your favorite salsa instead of making the salsa with the tomatoes.)
1. In a skillet, heated to medium high, add oil. Saute onion until translucent.

2. Add onions, chicken breasts and chicken broth to the crockpot.

3. In a blender combine spices, garlic cloves and tomatoes. Blend on high until smooth. Pour mixture into the crock pot.

4. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours.

5. Remove the lid and shred the chicken once cooked, allowing to simmer in the sauce until ready to serve.

6. Assemble as tacos.

Serve with rice and beans or a salad

Hamburger Casserole

Hamburger Casserole

1 lb box Barilla medium shells
1 lb ground hamburger, cooked with garlic, onion, salt and pepper to taste
2 cans Campbell’s tomato soup
1 cup Kraft cheddar cheese
1 cup Kraft mozzarella cheese
Cook noodles according to package directions. Drain.
After browning hamburger, add 2 cans tomato soup to the frying pan (with the hamburger).
Add ½ can water.
Stir and cook over medium heat for 3 minutes.
Pour noodles in a greased 9×13 baking dish.
Pour hamburger mixture over noodles and stir.
Sprinkle cheese over casserole and cover with foil.
Bake in a 375* oven for 20 minutes.
Remove foil and bake for 10 minutes longer.

Can bake under broiler for 3-5 minutes to brown cheese, if desired.

Mexican Tortilla Skillet

This meal, along with many of the other meals that use hamburger, come together really quickly if you brown your hamburger when you bring it home from the store. I usually buy several pounds and divide it up into 1lb sections, then brown it and freeze it for later.

This is super simple and comes together really quickly.

Mexican Tortilla Skillet

1 lb ground beef
1 glove garlic, minced
1 pack taco seasoning
6 burrito size flour tortillas
2 c pureed canned or fresh tomatoes
1/2 c salsa
1/2 c shredded cheddar
1 green bell pepper, seeded and chopped (optional)

1.heat a large skillet over high heat until hot. add beef, garlic, and taco seasoning and brown, break into small pieces with spoon. mix everything together.
2. slice tortillas into 1 inch squares. (use a pizza cutter or scissors)
2. add tomatoes, salsa and tortillas to skillet and cook for 5 minutes. add water if it gets dry. once heated through sprinkle with cheese. sprinkle with pepper for color and crunch.

Serve with rice and beans or a salad.