Cooking Method: Baking
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Chile Cheese Egg Casserole
My friend Brady, made us a wonderful dinner. It’s a recipe that has been passed down in our town circa 1974. Over the years it has been changed and adapted each time. This is his current version.
Here is his note
“I like to mix up my cheeses if I can. Frequently I will use the Mexican 4-Cheese blend instead of plain Jack, or I may add Pepper Jack to spice things up. I once used six different kinds of cheese! The main cheese should always be Sharp Cheddar, but have fun and play with the rest, as long as you keep it at 32 ounces or so.”
By - Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Artichoke Spinach Pasta Casserole
I tried this new version of artichoke spinach pasta. If it contains artichokes and lemon, then I make it.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 8 Servings
Chicken & Mushroom Casserole with Crunchy Stuffing Topping
Chicken & Mushroom Casserole with Crunchy Stuffing Topping is a recipe I concocted. To me, texture is key. I love things that are crunchy! I happened to have a half a box of leftover stuffing mix and decided to use it up. You could make this ahead and bake it later. Love that!
- Prep: 15 mins
- Cook: 1 hrs 20 mins
- Yields: 6 Servings
Sticky Toffee Date Cake with Bourbon Glaze
I made Ina Garten's Sticky Toffee cake from her Cookbook, Foolproof. You should have been there to hear the OMGs! All I can say is WOW and yes, it's Foolproof! PS - I used a springform pan, which worked beautifully.
- Prep: 15 mins
- Cook: 30 mins
- Yields: Makes a 9-inch cake
Tamale Pie
This Tamale Pie takes less then 5 minutes to throw it in a casserole dish! The Trader Joe's "tasting station" is a place for some culinary inspiration. It's where they hand out samples for you to try. I almost always buy whatever they are demoing. It was this tamale pie. I am not a big fan of polenta (unless it's crispy), but I have to say I really liked this dish. It's something you could have in your pantry. You could even make it vegetarian by using vegetarian chili instead of chicken or turkey. The original recipe calls for a jar of their Cowboy Caviar, but I actually used the corn salsa instead.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Mustard Maple Chicken
Try this Mustard Maple Chicken. It's tangy and sweet and so easy to make. You don't even have to marinate the chicken. It would also be good on pork.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 Servings
Pumpkin Crumble Pie
Pumpkin Crumble Pie, it's a new take on the traditional Pumpkin Pie. Pumpkin pie is good, don't get me wrong, but it's very boring. I ran across this recipe that has a crunchy, maple-y topping. What could be bad about this? Nothing! I will admit, it's not a thing of beauty....
- Prep: 5 mins
- Cook: 1 hrs
- Yields: 8 Servings
Cheesy Beef & Zucchini Casserole
This Cheesy Beef & Zucchini Casserole is a great way to use up some of the zucchini in your garden! It's delicious.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 8 Servings
Broccoli Cheddar Quiche
Yesterday, my daughter, Grace, cleaned out the freezer, cleaned the stove, the pantry, etc. She also made dinner - Caprese Salad, Broccoli Cheddar Quiche, and Brownies. I was told on several occasions to vacate the kitchen! I could get used to this!
- Prep: 10 mins
- Cook: 1 hrs 10 mins
- Yields: 8 Servings
Saturday Salad
My brother-in-law, Russell, sent me this Saturday Salad recipe that he made. Little did he know, I've made this salad for years. It's one of my all time favorites. I prepare everything ahead in the morning. It's from “The Cuisine of California” by Diane Rossen Worthington, which was given to me by my friend Barbie. The chicken breasts are first marinated and then baked, and the juices from the baked chicken are used as the basis the fragrant vinegar-garlic dressing.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings as a main course
