Recent Recipes

I've tried a few recipes recently but hadn't posted them. Here they are for those that are curious.

Cheeseburger Pie: from my mom, Cheryl

1 lb ground beef/turkey
1 c chopped onion
1/2 tsp salt
1 c milk (I used almond milk and it was good)
2 eggs
1/2 c biscuit mix
1 c shredded cheddar cheese

1. Brown beef and onions, drain
2. Stir in salt
3. Spread in 9" pie plate or sq pan (greased)
4. Sprinkle with cheese
5. Mix remaining ingredients and pour over meat mixture covered in cheese
6. Bake for 25 min at 400 degrees


Poppy Seed Chicken: from allrecipes.com


8 cooked, boneless & skinless chicken breast halves
1 can cream of chicken soup
8 oz sour cream (I used greek yogurt)
2 Tbsp dry sherry
salt & pepper to taste
8 oz Ritz crackers
1 1/2 Tbsp poppy seeds
1/2 c butter, melted

1. Place cooked, diced chicken breasts on the bottom of a 9x13 greased baking dish.
2. Mix soup, sour cream & sherry in a bowl. Pour over chicken.
3. Sprinkle salt & pepper on top.
4. Mix poppy seeds & crushed crackers & sprinkle over chicken with soup mixture.
5. Drizzle melted butter over all.
6. Cover & bake for 30 - 45 min at 350 degrees. (take cover off for the last 5 min to crisp up the crackers.)


Cindy's Jambalaya: from allrecipes.com


1 Tbsp olive oil
1/2 lb smoked sausage, cut into 1/4 inch thick slices
1 lb chicken, diced
1 large onion, chopped
1 c chopped green bell pepper
1 c chopped celery
salt to taste
1/2 tsp Cajun seasoning, or to taste
1 c uncooked white rice (I used brown)
1 can (14.5 oz) diced tomatoes w/ juice
1 Tbsp minced garlic
2 c chicken broth
3 bay leaves
1/4 tsp dried thyme leaves

1. Heat olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage and cook for 2 minutes, then remove.
2. Add chicken and brown, then remove.
3. Add the onion, bell pepper and celery; season with salt and Cajun seasoning. Cook and stir until vegetables are soft, 6 to 8 minutes.
4. Add the sausage and chicken to the cooked vegetables.
5. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves and thyme leaves. Bring to a simmer over med-high heat, then reduce heat to med-low, cover and simmer 20 minutes.
6. Uncover and cook additional 10 minutes. Remove pot from the heat and let stand 5 minutes. Discard the bay leaves before serving.*

*This recipe originally calls for shrimp and no chicken. If using shrimp, 1 lb peeled and deveined shrimp. Original step 6 with shrimp: Uncover, stir in shrimp and cook 10 minutes until the shrimp turn pink and are no longer translucent in the center. Remove from the heat and let stand 5 minutes. Discard bay leaves before serving.


Chunky Potato Soup: from Grandma's Kitchen
   (Sorry no picture)

3 med red potatoes (I used russett)
2 cups water
1 small onion
3 Tbsp butter
3 Tbsp all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 c milk (I used almond milk, which gave it a different flavor that I liked)
1/2 tsp sugar
1 c shredded cheddar cheese
1 c cubed, cooked ham

1. Peel potatoes and cut into 1 inch cubes
2. Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 c cooking liquid, adding water, if necessary: set aside.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5. Gradually add potatoes, reserved 1 c cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently.

Ok, there they are. My latest completed recipes. Enjoy!!