Tuesday, October 16, 2018

Super Simple Crock Pot Chicken and Dumplings

A friend made this for a chilly gaming night. It hit the spot and was perfect for a fall evening.  --Mark


1 lb boneless, skinless, chicken breast
2 C chicken broth
"seasonings" (such as Mrs. Dash, etc.)
2 cans cream of chicken soup
1 can of ready-made biscuits


Place chicken, broth, and seasonings in a crockpot and cook on low.

About 90 minutes before you are ready to eat, shred the chicken in the pot, add the cream soup and a little more seasonings, and stir.

Pop open a can of biscuits and place them one by one on top of the chicken so that the chicken is covered and you have a layer of biscuits. Turn the crockpot up to high.

After about an hour, start checking to see if biscuits are cooked all the way through. Once they are stir them into the chicken. Serve warm and enjoy!


We normally double the recipe and have leftovers.

Saturday, September 29, 2018

Cheesy Chicken Casserole

This one takes us back to our days of the dinner co-op. Ah! Yes. Blissful days of food showing up at the door for a simple investment of one meal per week. How I long for those days again . . .  --Mark


2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
1 Good Seasons Italian dry packet
1/2 C water
8 oz cream cheese
1 can cream of chicken soup


Cut chicken into cubes. Brown in a skillet. Mix with Italian seasoning and water and cook until done. Add cream soup and cream cheese and heat through.
Serve over pasta.


This meal can be cooked in a crock pot, too. Brown the chicken in a skillet and mix with the seasonings and water. Then add to the crock pot with the cream cheese and soup. Cook on high for about 3 hours.

Cheryl's Chicken

This is another recipe from the dinner co-op days. It probably has a real name, but we just named it after our friend who brought it. A very nice recipe for a cool fall day. --Mark


2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts), cooked and shredded
8 oz. sour cream
1 can cream of chicke soup
1 sleeve of Ritz crackers, crushed
1/2 stick butter
Poppy seeds


Preheat oven to 350 degrees.

Cook chicken with seasonings to taste and shred. Mix with sour cream and cream soup and place in a baking dish.

Melt butter and mix with crushed crackers. Top chicken in baking dish. Shake poppy seeds over the entire dish to taste.

Bake for 30-60 minutes until the chicken is bubbling.

Serve with pasta or rice.

Tuesday, May 22, 2018

Tuna Noodle Casserole

On a dreary, rainy day we decided to make this recipe. Stacy informs me that it is the best tuna casserole we've ever made. So, this recipe is the one. --Mark


6 oz pasta
1 8-oz package of mushrooms
2 ribs of celery, chopped
1 1/2 C frozen peas, thawed
1 small onion, chopped
1 tsp garlic powder
1 quart vegetable broth
Dash Worcestershire sauce
1 sprig fresh thyme
1 8-oz package cream cheese, softened
3 T flour
2 5-oz cans of tuna, drained and flaked
1 C shredded cheddar cheese
fresh ground black pepper to taste

1 C panko bread crums
1 T butter, melted
salt and pepper to taste


Combine topping ingredients and set aside.

Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.

Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.


We omitted the mushrooms, used gluten free pasta, and added a third can of tuna. We also prepared it in a rectangular Pyrex dish, and it was great.


Tuesday, May 8, 2018

Crack Pie

I don't know why it's called Crack Pie. Is it addictive? I suppose. Does it crack when you cook it?Somewhat. Did I have to crack the cookie crust? Yes. Super sweet. Super good. Super yum. --Mark


Oat Cookie Crust
Nonstick spray
9 T butter
5 1/2 T packed brown sugar
2 T sugar
1 large egg
3/4 C plus 2 T old-fashioned oats
1/2 C flour
1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

3/4 C sugar
1/2 C packed brown sugar
1 T nonfat dry milk powder
1/4 tsp salt
1/2 C butter, melted, cooled slightly
6 1/2 T heavy whipping cream
4 large egg yolks
1 tsp vanilla extract
powdered sugar for dusting


Oat Cookie Crust
Preheat oven to 350˚F. Line a 13x9x2 inch baking pan with parchment paper, and coat with nonstick spray.

Combine 6 T butter, 4 T brown sugar, and 2 T sugar in a medium bowl and beat until light and fluffy. Add egg and beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt, and beat until will blended. Turn oat mixture out onto prepared baking pan. Press evenly to edges of the pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to a rack and cool completely.

Using your hands, crumble the oat cookie into a large bowl. Add 3 T butter and 1 1/2 T brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Press into a 9-inch pie dish, covering the bottom and extending up the sides of the dish. Place dish on a rimmed baking sheet.

Position the rack in the center of the oven and preheat to 350˚F. Whisk sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well blended. Pour filling into crust. Bake for 30 minutes. Reduce heat to 325˚F. Continue to bake until filling is brown in spots and set around the edges, but the center still moves slightly, about 20 minutes. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.

Sift powdered sugar lightly over top of pie. Cut into wedges and serve cold.

Tuesday, March 6, 2018

Jalapeño Popper Chicken

So Stacy starts this dinner group for inspiration. "What's For Dinner" it's called. Then she sees this recipe. No inspiration for meals? Mission accomplished. And this recipe is easy and delicious. Muy bueno! --Mark


2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
1/2 tsp garlic powder
8 oz cream cheese, softened
1/2 pound jalapeño peppers (about 5-6 peppers)
4 oz sharp cheddar cheese, grated
1/2 cup crumbled crispy bacon


Preheat the oven to 375˚F

Lay chicken breasts flat in a casserole dish.  Season them with the garlic powder then spread the cream cheese over them evenly.

Wash the jalapeño peppers and then cut the tops off.  Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.

Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time.  Chicken is done when cooked through to an internal temperature of 165˚F.

Serve warm with a side of potatoes, veggies, or a baked potato.  Enjoy!


We omitted the bacon and topped it with panko bread crumbs. Also, when we made this the first time, the store didn't have enough jalapeño peppers, so we mixed in poblanos. It worked very well.

Monday, March 5, 2018

Salmon Roasted in Butter

One day Stacy thinks, "Hey, you know what would be good? Salmon with a bunch of butter on it." A Google search later reveals this delightful dish. Quick. Easy. Oh so delicious! --Mark


4 T butter
4 T minced chervil, dill, or parsley
1 salmon filet (1 1/2 to 2 lb)
salt and pepper to taste
lemon wedges


1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.