Cooking Method: Baking
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Wild Rice & Chicken Casserole
I used to make this Wild Rice & Chicken Casserole when we were first married for dinner parties. It was "cheap and cheerful" as we would say. It features cooked chicken, wild rice (personally, I prefer to use a wild rice blend when making this dish, which does make it cheaper!), mushrooms, pimentos, and a creamy sauce. It's then topped with slivered almonds and baked in the oven until bubbly and golden brown on top.
By - Prep: 15 mins
- Cook: 40 mins
- Yields: 8 Servings
Judy Hesser’s Oven-Fried Chicken
This Oven-Fried Chicken is a recipe for delicious fried chicken made in the oven, skipping the mess and hassle of deep frying. The chicken is dredged in a seasoned flour mixture and baked in the oven. There's minimal flipping involved, making it a relatively hands-off approach. Despite using minimal butter, the chicken achieves a crispy, flavorful crust.
- Prep: 10 mins
- Cook: 1 hrs
Parmesan Mushroom Casserole
This Parmesan Mushroom Casserole is absolutely delicious and the best thing is that it can be made ahead and finished off in the oven. The sliced mushrooms are bathed in a creamy sauce, topped with a crispy parmesan breadcrumb mixture. It's a vegetarian side dish that goes well with many main courses. All I can say is YUM, so good!
Firehouse Chili and Cornbread Casserole
I have made this Firehouse Chili and Cornbread Casserole twice in one week due to the rave reviews. I like this dish because the cornbread is baked right on top of the chili, which gives it a nice crust on top.
Cocoa powder (my secret ingredient in all my chilis) adds a rich depth of flavor to chili. Be sure to use unsweetened cocoa powder so it doesn't make the finished dish sweet.
- Prep: 15 mins
- Cook: 1 hrs 45 mins
- Yields: 10 Servings
Hot Pickle and Cheese Cracker Dip
As a kid, growing up in Indiana in the 60s, one of my favorite snacks was/is Cheez-Its Crackers and Kraft Pimento Cheese Spread. We are taking "haute cuisine". My tastes have evolved into a somewhat more sophisticated palate, though if you showed up at my house with this combo, I would be delighted! Anyway, getting back to my main point here is this Hot Pickle and Cheese Cracker Dip. It's a deliciously spicy, tangy, cheesy, briny dip that is covered in, wait for it... Cheez-Its and baked. What's not to like?!
- Prep: 15 mins
- Cook: 15 mins
- Yields: 8 - 10 Servings
Limoncello Cake
Limoncello Cake is flavored with limoncello, which is an Italian lemon liqueur. I'm not much of a baker, so I prefer to make bundt cakes rather than layer cakes. This recipe starts with a box of yellow cake mix. I basically copied the Harvey Wallbanger Cake, but used lemon as the flavor profile. I have to say, it's spectacularly lemony and delicious. The cake is garnished with powdered sugar and fresh lemon slices.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 12 Servings
Baked Gnocchi with Mushrooms and Artichokes
This Baked Gnocchi with Mushrooms and Artichokes is a delicious and easy vegetarian dish that is made all in one pan. I try to always have gnocchi in the pantry for those nights when I am too tired to cook, but I want something comforting. The combination of pillowy gnocchi, earthy mushrooms, and briny artichokes is a fabulous combination. I actually made this in advance and put it in the fridge, then put it in the oven for dinner.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Rosemary Pecan Raincoast Crackers
My friend Kay sent me this recipe for these Rosemary Pecan Raincoast Crackers. This copycat version is spot on. They are so easy to make and satisfying. Made in one bowl, with no mixer, these taste just like the original at a fraction of the cost. Kay gave me the tip to go to a market that has bulk bins of nuts, seeds, etc., like Sprouts.
- Prep: 25 mins
- Cook: 50 mins
- Yields: Makes about 6 dozen crakers
Orange Kiss-Me Cake
The Grand Prize-Winning Recipe from the 2nd Pillsbury Bake-Off in 1950 was “Orange Kiss-Me Cake.” Mrs. Peter Wuebel (Lily) of Redwood City, California came up with a classic winning recipe and won $25,000 for her idea. That is a hell of a lot of money in 1950! I wasn't actually born yet, my parents were about 12 years old... The reason I made this cake was because we had a spontaneous dinner party for about 10 people (at someone else's house) and we happen to have an enormous orange tree that produces a ridiculous amount of the juiciest oranges. The recipe is very bizarre, in that you grind up an orange with walnuts and raisins and make a sort of paste to stir into the cake batter. I made this cake with a raised eyebrow and it turned out to be the hit of the party. Who knew such a blast from the past vintage recipe could cause so many rave reviews?
- Prep: 15 mins
- Cook: 35 mins
- Yields: 12 Servings
Hot Cuban Dip
Last week, I made Hot Reuben Dip and this week, it's Hot Cuban Dip. It captures all the flavors of the iconic Cuban sandwich in a dip. It's made with a creamy base of cream cheese and mayonnaise, studded with chunks of ham, Swiss cheese, and tangy pickles, and baked until bubbly and golden brown.
- Prep: 15 mins
