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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic


I wish I'd known about just using a top crust when I was starting out and before I was swayed by fast, ready-to-eat foods.


That sounds good but it's definitely NOT Pennsylvania Dutch Chicken Pot Pie.  Mine is made in a pot and the dough is made from flour, butter and water, cut into squares and put into the juice with potatoes and chicken or ham and the broth.  It's more like a soup than a pie and is called pot pie because....TADA!...it's made in a POT!  Now I'm hungry for pot pie PA Dutch style!

Click for Lewisburg,Pennsylvania Forecast


We often eat Chicken or Beef Pot Pies but I don't make them.  Our "cooks", Mrs. Stouffer, Mrs. Marie Callender, and Mrs. Schwann make them for us.  And, no, Jane...they aren't like the traditional Penn. Dutch Pot Pie, at all.  But, they are all a good one-dish meal.  I need to put them on the grocery list.  Thanks for reminding me.


I have a friend who uses refrigerated biscuit dough dropped on top of her pot pies for dumplings. There must be many variations of a simple dish.


Slow Cooker Marie Callender's Potato Cheese Soup

A simple but delicious cheesy potato soup that you can make at home in your slow cooker! Similar to the recipe for potato cheese soup that you can order at Marie Callender's.


3 Tbsp butter
2 cups finely diced onions
2 cups finely diced celery
4 cups chicken broth
2 tsp salt
½ tsp black pepper
1 tsp dried parsley
8 cups cubed Russet potatoes (peeled or unpeeled)
2 cups half and half

8 oz sharp cheddar cheese, grated
Salt and pepper to taste
Bacon crumbles, optional but tasty
Heat a pan over medium-high heat add in the butter and swirl it around until it is melted. Add in the onions and celery and saute for about 5 minutes. Add the onions and celery into the slow cooker.
Add in the broth, salt, pepper, parsley and potatoes.
Cover and cook on low for 4-6 hours, or until potatoes are very soft.
Remove the lid. Use an immersion blender to blend the soup just until it is chunky and thickened a bit. You'll have some pureed potatoes and some chunks of potatoes.
Dip a half cup measuring cup into the soup and slowly whisk a tablespoon at a time into the half and half to temper it. Then add the half and half mixture into the soup. Add in the cheese and stir until melted. Salt and pepper to soup to taste.
Ladle the soup into bowls and serve topped with bacon crumbles, if desired. 
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


instant pot tim mcgraw's chicken and dumplings
Slow cooker recipe included


2 cups water
1 small whole chicken
1 tsp poultry seasoning
½ tsp kosher salt
Fresh ground pepper
2 cups all purpose flour
3 Tbsp shortening
½ cup buttermilk
2–3 tsp Better Than Bouillon Chicken Base
Instant Pot Instructions:

Pour water into bottom of Instant Pot. Place a trivet in bottom of Instant Pot.
Remove the giblets and innards from the inside of the chicken cavity. Rinse off the chicken and pat dry with a paper towel. Weigh the chicken (this will let you know how long to cook it). Sprinkle the chicken with poultry seasoning, ½ tsp kosher salt and several grinds of fresh cracked pepper.
Place the chicken, breast side down, on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes per pound of your chicken. My chicken was just over 4 pounds so I set the time for 25 minutes. When time is up let the pot sit for 10-15 minutes and then move valve to venting. Remove the lid. Place the chicken on a cutting board and let rest and cool down. Keep the water in the pot, you'll use it later.
Prepare dumplings by combining flour and shortening in a mixing bowl. Cut the shortening in well with a pastry blender. Add in buttermilk and stir with a spoon or your hands just until it comes together. Don't overmix.
Place the dough on the counter and press flat with the palms of your hands. Use a butter knife or a pizza cutter to slice dough into 1 inch squares.
Turn Instant Pot to saute (LESS) setting. Drop one square at a time into the water. Continue this until all of the dough is used. Let the dumplings simmer in the liquid for 10-15 minutes.
While dumplings are simmering remove the chicken from the bones. Add the chicken into the Instant Pot. Stir the Better than Bouillon, to taste, into the pot. This gives a lot of yummy flavor! Salt and pepper to taste.
Scoop into bowls and serve.
Slow Cooker Instructions:

Pour water into bottom of slow cooker.
Remove the giblets and neck from the inside of the chicken cavity. Rinse off the chicken and pat dry with a paper towel. Sprinkle the chicken with poultry seasoning, ½ tsp kosher salt and several grinds of fresh cracked pepper.
Place the chicken, breast side down, into the slow cooker. Cover and cook on low for 5-6 hours, or until thickest part of chicken reads 165° F.
Place the chicken on a cutting board and let rest and cool down. Keep the water in the slow cooker, you'll use it later.
Prepare dumplings by combining flour and shortening in a mixing bowl. Cut the shortening in well with a pastry blender. Add in buttermilk and stir with a spoon or your hands just until it comes together. Don't overmix.
Place the dough on the counter and press flat with the palms of your hands. Use a butter knife or a pizza cutter to slice dough into 1 inch squares.
Drop one square at a time into the water. Continue this until all of the dough is used. Turn slow cooker to high.
Remove the chicken from the bones. Add the chicken into the slow cooker. Stir the Better than Bouillon, to taste, into the pot. This gives a lot of yummy flavor! Cover and cook on high for 90 minutes to 2 hours.
Salt and pepper to taste. Scoop into bowls and serve.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


January 07, 2022, 09:08:01 PM #576 Last Edit: January 08, 2022, 01:20:29 AM by CallieOK
Beef Vegetable Soup

1 and 1/2 pounds lean ground beef
1 minced garlic clove
1 large onion, chopped
46 oz. can Vegetable Juice (V-8)
1 Tbs. brown sugar
3 10 3/4 oz. cans cream of celery soup (undiluted)
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 tsp. salt
1/2 tsp. pepper
(or "to taste")

BROWN beef, garlic and onion until garlic and onion are tender and drain well.
Put in a large pot or a large slow cooker or crock pot.

ADD juice, sugar and soup. Stir well.

ADD carrots, celery and any other vegetable you might want.

SIMMER in pot until vegetables are tender.  COOK ON LOW for 8 hours in slow cooker.

Add some pasta at end of cooking if desired.


January 07, 2022, 09:24:30 PM #577 Last Edit: January 08, 2022, 01:23:16 AM by CallieOK
Dump Cake (that goes well with Beef Vegetable Soup)

2 cans fruit pie filling (do not use cream filling)
1 package cake mix
1 cup melted oleo or butter (cooled)
1 package slivered almonds (or 1 cup chopped nuts of your choice)

MIX together cake mix and melted oleo.

POUR pie filling into greased cake pan (9 x 12)

SPREAD cake mix/oleo over top (use a knife to spread as evenly as possible)

SPRINKLE nuts on top.

BAKE at 350º for 55 minutes or until topping is browned.

Possible combinations:

Apple pie filling and Spice cake mix or Butter Pecan mix
Blueberry pie filling and White cake mix
Cherry pie filling and either Yellow or White cake mix
Apricot or Peach pie filling and Yellow or Spice cake mix

Recipe can be halved and baked in a 9" cake pan.


Homemade Chicken and Noodle Casserole

Serves 8


16 ounces of rigatoni, cooked according to the instructions on the box
4 cups of shredded rotisserie chicken
4 tablespoons of butter, divided
2 tablespoons of flour
1 cup of baby bella mushrooms, roughly chopped
1/2 small white onion, minced
3 cloves of garlic, minced
2 teaspoons of dried thyme
2 teaspoons of oregano
1/4 cup of heavy cream
2 cups of chicken stock
1 tablespoon of grated parmesan cheese
2 cups of mixed frozen carrots and peas
1 cup of shredded white cheddar cheese
1/4 cup of fried shallots
3/4 cup of panko breadcrumbs
Parsley for garnish
Salt and pepper to taste


1. In a large pot, melt 1 tablespoon of butter. Add the garlic, mushrooms and onion. Season with salt and pepper and sauté until the mixture begins to brown and become fragrant, about 8 minutes. Remove the mushroom mixture and set aside.

2. Add 2 more tablespoons of butter to the pot, and after it has melted, whisk in the flour. Once the mixture forms a thick, cohesive paste, continue to stir until it takes on a toasty color. While continuing to whisk, add the dried thyme, oregano, heavy cream and chicken stock. The mixture should become thick and velvety.

3. Add the grated parmesan cheese to the sauce and allow it to simmer, stirring occasionally, until it has reduced and thickened slightly, about 5 minutes.

4. Fold in the frozen carrots and peas, rotisserie chicken and mushroom mixture, followed by the pasta. Once it has all combined, add in the cup of white cheddar cheese.

5. Transfer the casserole filling to a prepared baking dish and set aside. Preheat the oven to 350 degrees.

6. While the oven is heating, sauté your panko breadcrumbs in the remaining tablespoon of butter until browned. Season with salt and pepper and toss with the fried shallots. Sprinkle this topping over the casserole.

7. Bake the casserole for 35 minutes. Remove from the oven and allow to stand for 5 minutes before garnishing with chopped fresh parsley.


Cabbage Soup with Smoked Sausage  by: Christin Mahrlig

Cabbage Soup with Smoked Sausage is loaded with both cabbage and slices of smoked sausage. A little cream adds some richness to this comforting, hearty soup that's perfect for a winter meal. It's full of chunks of potato, carrots, and onion and is really more of a stew than a soup. Serve with cornbread or fresh bread for a filling meal.

Easy To Make
This is a really simple soup to make. Garlic, onion, carrot, dried thyme, chicken bouillon, a little brown sugar, and caraway seeds (optional) flavor the soup. The ingredient list is fairly long, but this recipe can be made in under 30 minutes if you prep as you cook.

Cabbage Soup with Smoked Sausage Storage
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.

Next time you need to warm your belly, try a bowl of this Cabbage Soup with Smoked Sausage.

Cabbage Soup with Smoked Sausage
A creamy and hearty soup loaded with cabbage and smoked sausage.

PREP: 10 mins
COOK: 25 mins
TOTAL: 35 mins
SERVINGS: 6 servings


1/2 tablespoon olive or vegetable oil
1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices
1 tablespoon butter
2 carrots, peeled and thinly sliced
1 medium sweet onion, chopped
2 cloves garlic, minced
1 small head green cabbage, chopped
1 (14.5-ounce) can chicken broth
1 1/2 cups water
1 chicken bouillon cube
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon packed brown sugar
1/2 teaspoon black pepper
1/4 teaspoon caraway seeds, optional
1/4 teaspoon dried thyme
1/3 cup heavy cream


Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
Add butter to the grease in the Dutch oven and cook carrots and onion over medium-heat until soft. Add garlic and cook 1 minute.

Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.

Add potatoes, chicken broth, water, bouillon cube, and brown sugar.

Bring to a simmer, cover and cook until potatoes are soft.

Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve.


I love cabbage soup and will try this one. Cutting cabbage up can be messy but I have a clean up crew of two (dogs) that also love cabbage.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Crock Pot Cinnamon Roll Casserole   

PREP: 10 mins COOK: 2 hrs 30 mins TOTAL: 2 hrs 40 mins


2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
3 eggs
1/2 cup half-and-half or whipping cream
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup chopped pecans, optional


Spray a 6-quart crock pot with cooking spray.

Place cinnamon roll quarters evenly in crock pot.

In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.

Slowly pour on top of cinnamon rolls.

Sprinkle pecans on top.

Spoon one of the containers of icing that came with the cinnamon rolls on top.

Place lid on crock pot and cook on LOW for 2 1/2 to 3 hours. If your crock pot runs hot, check after 3 hours. Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.

Once done, turn crock pot off and spoon second container of icing on top. Serve warm.


Crock Pot Chicken and Gravy

Shredded white meat chicken is absolutely swimming in a thick, rich, and flavorful gravy. Serve it over white rice or mashed potatoes with a side of green beans or peas for a family meal like no other.

How to make Crock Pot Chicken and Gravy:

You'll need a 5 to 6-quart slow cooker.

The ingredients can be mixed together right in the crock pot so there are no dishes to clean for this meal. Just dump 2 packets of chicken gravy mix, a can of condensed chicken soup, 1 3/4 cups water, and some black pepper and garlic powder in the crock pot and stir.

Add the chicken, place the lid on top, and set to cook on LOW for 6 to 7 hours and walk away.

Remove the lid from the crock pot, stir in 1/3 cup of sour cream to give the gravy some creaminess, and shred the chicken. So easy!

Leftovers reheat well if you have any.


2 packets chicken gravy mix
1 (10-ounce) can condensed cream of chicken soup
1 3/4 cups water
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2.5 pounds boneless, skinless chicken breasts
1/3 cup sour cream


Whisk together gravy packets, condensed soup, water, black pepper, and garlic powder in a 6-quart slow cooker.
Add chicken breasts.

Cover and cook on LOW for 6 to 7 hours.

Add sour cream and mix it in. Shred chicken with 2 forks.

Serve over rice or mashed potatoes.


Slow Cooker Jambalaya

This Jambalaya has so many layers of flavors.
For some tomato flavor (I like a tomato-y Jambalaya), I used both diced tomatoes and tomato paste. For the liquid, I used a can of beef broth.  You could use chicken broth instead, but I like the deeper flavor that beef broth has.

For flavoring, I of course started with the Holy Trinity- onion, green pepper, and celery. Then I added garlic, bay leaves, oregano, basil, Cajun seasoning, Tabasco sauce, cayenne pepper, and Worcestershire to round out the flavors.

Recipe Tips
To prevent a mushy mess, I cooked the rice separately but used the cooking liquid from the crockpot to cook it in so that the rice soaked up all that flavor that had been simmering away in the crockpot.

This recipe makes a big crockpot full of Jambalaya. Six very large servings or if you serve it with plenty of bread and maybe a salad, you could probably stretch it to 10.


1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
1 (8-ounce) can tomato paste
2 bay leaves
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon Tony Chachere's Creole Seasoning
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 pound Andouille sausage or use kielbasa, cut into slices
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1 1/2 cup white rice
1 tablespoon chopped fresh parsley


Combine 1st 12 ingredients in a 6-quart slow cooker and stir to combine.

Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
Cover crockpot and cook on LOW for 4 to 5 hours.

Set a larger strainer/sieve over a large bowl and pour about 75% of the liquid in the crockpot through a strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.

Return all solids to crockpot. Stir in parsley and shrimp. Cover crockpot and cook on LOW for 30 minutes.

Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
Add cooked rice to slow cooker and mix in. Serve.


January 12, 2022, 02:07:59 AM #584 Last Edit: January 12, 2022, 02:09:38 AM by patricia19
Bake your oatmeal tomorrow morning; a cross between a cookie and a muffin for one. Use a shallow pan. The recipe is easy to customize.

Baked Oats Recipe!

1. Preheat oven to 350

2. In a blender combine:

- 1/2 cup rolled oats
- 1/2 cup milk
- 1/2 banana
- 1 tsp baking powder (or 1/4 tsp baking soda if you don't have baking powder like me haha)
- 1/4 tsp vanilla extract
- Cinnamon

3. Pour into pan and top with chocolate chips

4. Bake for 20 min


January 12, 2022, 02:22:29 AM #585 Last Edit: January 12, 2022, 02:27:25 AM by patricia19
A healthy, easy, sheet pan meal

One large Alaskan Sockeye salmon fillet.

One sweet potato

Fresh broccoli

Two lemons

Sesame or light olive oil, your choice

Set oven to preheat to 400. Wash and pat dry the sweet potato and broccoli. Cut the broccoli into florets and slice the sweet potato into coins. Place the sweet potato coins on the sheet pan, next place the broccoli florets.  Grind some black pepper and lightly salt if you prefer. Drizzle lightly with the oil you chose.

Place in the oven for fifteen minutes. After fifteen minutes, take out the sheet pan and place the salmon fillet on the final third of the sheet pan. Grind black pepper over the salmon and place three lemon slices across the fillet. Lightly drizzle with your preferred oil. Return the sheet pan to the oven for another fifteen minutes, checking for doneness after ten minutes. Adjust your cooking times as needed per your oven's performance.


Slow Cooker Banana Bread Pudding
PREP TIME 40 mins COOK TIME 3 hrs SOAKING TIME 60 mins TOTAL TIME 4 hrs 40 mins SERVINGS 8 servings


For the bread pudding:

16-ounce French brioche loaf, cut into 3/4-inch cubes (12 cups)
1 tablespoon unsalted butter (softened)
8 large eggs
4 cups half-and-half
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) dark brown sugar, packed
1 tablespoon pure vanilla extract (bourbon vanilla recommended)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3 medium ripe bananas, mashed

For the caramel sauce (Makes about 1 cup):

1 cup (200 g) sugar
1/4 cup water
1/4 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/8 teaspoon salt


Get ready:
Set the oven rack to the center position and preheat the oven to 300oF for toasting the bread. Grease the inside of a 6-quart slow cooker with the softened butter.

Toast the bread:
Spread the bread cubes in a single layer on a large sheet pan or two smaller pans. Bake for 20 minutes, stirring halfway through toasting. The bread should be lightly golden, dry, and crisp. Remove the bread cubes from the oven and let them cool for 10 minutes.

Once cool, transfer toasted bread to the slow cooker and arrange in an even layer.

Make the custard:
In a medium bowl, whisk the eggs. Add the half-and-half, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and mashed bananas to the bowl with the eggs, and whisk to combine.

Add the custard to the bread cubes:
Pour the custard mixture over bread. Press the bread into the liquid to submerge. Cover and transfer to the refrigerator for at least 60 minutes, or up to 24 hours.

Bring the casserole to room temperature:
Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.

Cook casserole:
Place the slow cooker insert into the slow cooker base, cover it with a lid, and cook it on the high setting for 2 1/2 to 3 1/2 hours, or on the low setting for 4 to 5 hours.

The casserole is ready when the custard is set in the center and puffy; it should not be runny or jiggle. It will shrink slightly once the heat is turned off. The center of the casserole should be above 175oF when tested with a thermometer.

Make the caramel sauce:
In a medium high-sided saucepan add the sugar and water. Set the pan over medium-low heat and let the sugar dissolve without stirring. This should take about 3 to 5 minutes.

When it's ready, the granules will be dissolved, and it will look just like gently bubbling clear water. (If you see sugar granules on the sides of the pan. Dip a pastry brush into a cup of tap water, and "paint" the inside of the pan with the wet brush to wash away any undissolved sugar.)

Once the sugar has dissolved completely, increase the heat to high and bring sugar to a low boil. Stir with a whisk until a deep amber color is formed and the temperature reads between 320oF to 340oF on a candy thermometer. This should take about 5 to 7 minutes. If your sugar boils rapidly, reduce the heat to medium high.

Remove the caramel from the heat.

Slowly and carefully whisk in 1/3 of the heavy cream in a thin stream. The caramel will bubble as the cream is added; allow it to subside before adding the rest of the cream. Whisk in the butter, cinnamon, and salt until smooth.

Let the sauce cool at room temperature for about 10 minutes before using, it will thicken as it cools, but still be pourable. (You can store the sauce in an airtight container for up to one week in the refrigerator.)

To serve:
Allow the casserole to rest for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, caramel sauce, and a sprinkle of cinnamon.


Patricia, this sounds delicious!! To me bread pudding is comfort food.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


I've always thought so. My mom served it to us especially when we were ill.


January 13, 2022, 01:18:36 AM #589 Last Edit: January 13, 2022, 01:20:26 AM by patricia19
Delicious snack idea for those late nights.

In order,
Almond Flour Rosemary and Sea Salt Crackers or similar types
Creamed cheese
Cucumber slices
Smoked salmon strips
Freshly ground coarse black pepper


January 13, 2022, 03:14:13 PM #590 Last Edit: January 13, 2022, 03:19:17 PM by patricia19

Tender grilled pork chops topped with a sweet and spicy peach salsa with crisp red onion, bell peppers, fresh lime juice, and Ro*Tel® Chipotle Tomatoes & Chiles


Ingredients, (Brand names are per the Rotel Site);

PAM® Grilling Spray

1-1/4 cups chopped fresh peach (about 1 large peach)

1 can (10 oz each) Ro*Tel Chipotle Tomatoes & Chiles, drained

1/4 cup finely chopped red onion

1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro, you can substitute flat head parsley

2 tablespoons fresh lime juice

3/4 teaspoon kosher salt, divided

4 bone-in pork chops (about 6 ounces each)

Spray grate of outdoor grill with grilling spray. Preheat grill to medium-high heat according to manufacturer's directions. I used my lodge cast iron grill pan and my oven.  Meanwhile, stir together peaches, drained tomatoes, onion, bell pepper, cilantro, lime juice and 1/4 teaspoon of salt in a medium bowl; set aside.

Season pork chops with remaining salt. Grill 8 to 10 minutes, turning once, until cooked through (145°). Remove and allow to rest for 5 minutes. Top pork with peach salsa; serve.

If you're using fresh peaches, try grilling them! Halve each peach, remove the pits, and place the halves cut-side down on your preheated outdoor grill. Once the peaches are grilled to your liking, remove from the grill, chop, and continue making your salsa.

 This recipe is easily customizable and you can cook them in the oven or with an indoor style grill.


Loaded Potato Soup

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Tips from the Betty Crocker Kitchens
tip 1
A classic baking potato is the russet, which is one of the most starch-filled in the world of spuds. That starch is released as the potatoes cook in the broth, becoming part of the underpinning of a rich, thick soup.
tip 2
Think outside of the bowl for serving up soup. Serve in mugs for an extra cozy feel, or hallow out a round loaf of bread to create a bread bowl.
tip 3
Because of the milk and sour cream used in this recipe, it's not a candidate for freezing.
tip 4
A quick route to uniformly crisp pieces of bacon is to cut the slices crosswise into 1/2 inch pieces. Scrape them into the large skillet (cast-iron is an especially good pan for cooking bacon) and fry them over medium heat until deeply golden brown.
362 Calories, 25g Total Fat, 13g Protein, 20g Total Carbohydrate

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Southern Ghoulash

Southern Ghoulash is a hearty one-pot meal the whole family will enjoy. It's a quick, economical dinner with a hearty tomato meat sauce and pasta.

PREP: 10 mins
COOK: 25 mins
TOTAL: 35 mins
SERVINGS: 8 servings

2 pounds lean ground beef
1 yellow onion, chopped
1/2 red or green bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 (28-ounce) can Tomato Sauce
1 (28-ounce) can diced tomatoes
1 1/2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon Italian seasoning
1 teaspoon Cajun seasoning
1 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 bay leaves
2 cups water
3 cups uncooked elbow pasta
1 (11-ounce) can corn, drained
Shredded Cheddar cheese and sour cream for serving


Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.

Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.

Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.

Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
Stir in corn and serve with cheddar cheese and sour cream.

I like a really meaty ghoulash so I use 2 pounds of ground beef, but you can get by with just using 1 pound.


Instant Pot Cream Cheese Spaghetti with ground beef is fabulously creamy and rich. The pasta cooks right in the Instant Pot and it cooks perfectly. This is a meal you will want seconds of. Best part is this family meal can be made in under 30 minutes for a quick and easy weeknight meal.

PREP: 15 mins
COOK: 6 mins
TOTAL: 21 mins


1 pound lean ground beef
1 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
12 ounces uncooked thin spaghetti
2 1/2 cups water
1 (24-ounce) jar spaghetti sauce
1 (8-ounce) block cream cheese, cut into pieces and softened
1/3 cup freshly grated Parmesan cheese


Lightly grease the insert to your Instant Pot.  Turn to "Saute" mode and add ground beef. Cook until browned on bottom, flip over and break it apart to crumble it. Cook until no longer pink. Drain any excess grease.

Turn Instant Pot off. Add garlic powder, salt, Italian seasoning, pepper, crushed red pepper and tomato paste. Stir to mix into ground beef.
Break spaghetti in half and add to Instant Pot.

Pour in water and spaghetti sauce. Make sure all spaghetti is submerged. Place lid on and set to Pressure Cook for 6 minutes.
Do a quick pressure release. Remove the lid. Add the cream cheese and Parmesan cheese. Stir it in. Place lid back on and let sit for a few minutes to completely melt the cream cheese. Stir again and serve.


Note: If using regular spaghetti, pressure cook for 8 minutes.


Stovetop Sausage Mac and Cheese

Stovetop Sausage Mac and Cheese is super cheesy and can be made using only one pot in under 30 minutes.
PREP: 5 mins
COOK: 25 mins
TOTAL: 30 mins


1 pound Johnsonville Italian Mild Ground Sausage
1/2 onion, chopped
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups water
1/2 cup half-and-half
1 (8-ounce) package macaroni pasta
salt and pepper
2 cups shredded cheddar cheese


Place sausage and onion in a large nonstick pan over medium-high heat. Cook, breaking sausage apart with a wooden spoon, until sausage is no longer pink.

Add diced tomatoes, water, half-and-half, and macaroni. Cook, stirring frequently for 12 to 14 minutes.

Season to taste with salt and pepper, keeping in mind that the cheddar cheese will add some saltiness.

Sprinkle cheese on top and stir until melted and mixed in. Remove from heat.


Green Pepper Soup

2# browned hamburger (or ground Turkey) with diced onion. Drain & set aside
2 cups precooked brown rice - add later

In soup kettle combine following:
Diced celery (about 1 stalk)
Diced tomato - 28 oz can
Tomato soup - 1 can
Ketchup - 4 oz or 1/2 cup
2 green peppers - seeded & diced about 1/2"
Black pepper, Paprika and Cumin (1/4 tsp each)
Brown sugar - 2 Tbsp
Soy sauce - 1 Tbsp
Garlic granules or powder (1/8 tsp)
Beef broth or stock (28 oz) or make with dry boullion & water to make 3 - 4 cups

Add meat to soup and simmer. Add cooked rice towards end of cooking. Rice is precooked or it absorbs the liquid. Soup is thick and I want it thinned out so I add up to 1 quart tomato juice or V8 juice.

I think I would be tempted to use red peppers as they are not as bitter as the green.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Shortcut Chicken Enchiladas

Ready in under an hour, this version of the Mexican favorite subs in store-bought rotisserie chicken and salsa for homemade fillings. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.


One 15-ounce can refried beans (about 1 cup)

1/2 teaspoon dried oregano

12 ounces (3 cups) shredded Monterey Jack cheese

1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded

Freshly ground black pepper

One 16-ounce jar medium-spicy tomato salsa

Twelve 6-inch corn tortillas

Sour cream and pickled jalapenos, for serving

DirectionsPreheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.

Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly.

Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.

Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.


From The Food Network

Instant Pot Creamy Ranch Chicken Pasta

The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.


2 boneless, skinless chicken thighs (about 8 ounces)

One 1-ounce package ranch-dressing seasoning mix 

1 pound penne pasta 

4 ounces cream cheese, at room temperature 

2 tablespoons sour cream, at room temperature 

1/4 cup sharp yellow Cheddar, shredded


Special equipment: a 6-quart Instant Pot® multi-cooker

Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.

Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note).

 After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.

Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside. 

Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine.

Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated. 

Cook's Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.


Italian Chicken Sheet Pan Supper by Ree Drummond

Level: Easy Total: 45 min Active: 15 min Yield: 4 servings


1/4 cup balsamic vinegar

1 teaspoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

5 cloves garlic, minced

1 cup plus 3 tablespoons olive oil

8 bone-in, skin-on chicken thighs

1 pound green beans

2 cups mixed cherry tomatoes

1 loaf crusty ciabatta bread

2 tablespoons minced fresh parsley


Preheat the oven to 425 degrees F.

To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.

Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.

Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.

Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.

After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan.

Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.


Yesterday at 07:14:16 PM #599 Last Edit: Yesterday at 07:18:22 PM by patricia19

Creamy southwest chicken chili recipe made with corn, black beans and a zesty kick from RoTel



PAM® Original No-Stick Cooking Spray

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 can (15.25 oz each) whole kernel corn, undrained

1 pkg (1.0 oz each) Ranch dip mix

1 tablespoon chili powder

1 teaspoon ground cumin

1 pkg (30 oz each) boneless skinless chicken breasts

1 pkg (8 oz each) cream cheese

Chopped cilantro and avocado, optional

Spray inside of 4-quart slow cooker with cooking spray. Place undrained tomatoes, beans, undrained corn, ranch mix, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken is tender.

Pull chicken into shreds with 2 forks. Cut cream cheese into 8 pieces; stir into chili until melted and combined. Top each serving with cilantro and avocado, if desired.