SANTA FE CASSEROLE

1 lb lean ground beef
1 pkg (1.25-oz) Taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 can (7-oz) diced green chiles
1 pkg (11-oz) corn or tortilla chips, your choice
2 cups grated Mexican-Blend cheese
1/2 cup sliced green onions, including tops

Preheat oven to 375 degrees.
Lightly grease a 13 x 9-inch baking dish.

In a medium skillet over medium-high heat, brown the ground beef, stirring to crumble; drain well.  Add the taco seasoning mix, stir until well blended.

In a small bowl combine the broth and flour until smooth; add to the beef mixture and bring to a boil.  Cook until slightly thickened. 

Stir the sour cream and chiles into the mixture blending well.

Place 1/2 of the chips in the prepared baking dish.  Top with half the beef mixture and half the cheese. Repeat layers with the remaining ingredients, ending with the green onions.

Bake casserole uncovered at 375 degrees for 20 minutes.  Allow to stand for 5 minutes before serving.

CHEESY CHICKEN CASSEROLE

This is a Kraft Foods recipe.

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
1 tablespoon olive oil or vegetable oil 
3 ounces mushrooms, sliced (about 1 cup) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 package (10 ounces) frozen peas, thawed 
1 cup instant white rice, prepared according to package directions (about 2 cups) 
1 cup shredded mozzarella cheese (about 4 ounces

• Preheat oven to 350°F.  Season the chicken, if desired.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned and cooked through, stirring often.  Remove the chicken to a 13x9x2-inch baking dish.
• Add the mushrooms to the skillet and cook until lightly browned, stirring often.  Add the mushrooms to the baking dish.
• Stir the celery soup, mushroom soup, peas and rice in the baking dish.  Sprinkle with the cheese.
• Bake for 20 minutes or until the mixture is hot and bubbling.
  
  
  
• 
  
• 
  

LONG JOHN SILVER'S FISH BATTER

Yes, I know I am weird!  And here is more proof.  I do not eat fish but I love Long John Silver's fish batter.  Any time my family would go to Long John's I would eat everyone's crunchies.  And I was Lucky at Long John's too.  I once won a TV at the Long John's in Bedford, Indiana!  We don't have one in our area now but when I saw this recipe on facebook, I knew I had to add it to my blog.  You see this is where I store my recipes. Perhaps you would like this recipe, too.  And by the way, thank you Anna DeLong for posting this.

LONG JOHN SILVER'S FISH BATTER

Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:
1. Sift dry ingredients

2. Add water and mix well

3. Use to coat fish or chicken filets

4. Cover the fish or chicken completely

5. Deep fry until a deep golden brown

SMASHED BUFFALO POTATO SALAD

3 tbsp olive oil

3 lb baby gold potatoes

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

3/4 cup sour cream

1/2 cup mayonnaise

1 pkg (1-oz) dry ranch seasoning

1 bunch green onions, thinly sliced (about 1 2/3 cups)

10 slices bacon crisp cooked and crumbled + more for garnish 

2 stalks celery, chopped

1/2 cup crumbled blue cheese + more for garnish

1/4 cup cayenne pepper hot sauce (such as Frank's Red:Hot), or to taste

Preheat oven to 425-degrees. Line a 10x15-inch rimmed baking sheet with foil, coat with 1 tablespoon of the olive oil.

Place potatoes in a large pot; add enough salted water to cover potatoes by 2-inches. Bring to a boil over high heat then reduce to medium heat. Simmer, stirring occasionally, until tender, 12-15 minutes. Drain well and arrange in an even layer on the prepared baking sheet.

Using the bottom of a sturdy glass, flatten potatoes to 1/4-1/2-inch thickness. Take care not to break them fully apart. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with salt, pepper and garlic powder.

Roast potatoes, turning after 25 minutes, until crispy and browned, 30-35 minutes. Let cool slightly.

Meanwhile, make the dressing. In a large bowl, stir together sour cream, mayonnaise, and ranch seasoning. Stir in the green onions, bacon, celery and blue cheese.

Add the roasted potatoes to dressing. Drizzle with hot sauce; gently toss until well coated. Garnish with additional bacon and blue cheese. Serve warm or chilled (up to 3 days).

Yield: 10 servings

recipe and photo allrecipes 2025

CAMPBELL'S CHICKEN-AND-CHEESE FETTUCCINE

An old recipe from Campbell's Soup.  Good way to use up leftover chicken.

1 tbsp margarine* or butter
1 clove garlic, minced
1 1/2 cups cooked chicken, cut in strips
1 can (10 3/4-oz) Campbell's condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz dry)
Chopped fresh parsley and kale leaves for garnish, if desired

Cook fettuccine according to package directions.

In a 10-inch skillet, over medium heat, in hot margarine* or butter, cook garlic 2 minutes, stirring occasionally.

Stir in the chicken, soup, milk, and cheese.  Heat to boiling.  Reduce heat to low.  Cook 5 minutes, stirring occasionally.

To serve, pour over the fettuccine; toss to coat.  Sprinkle with parsley and garnish with kale leaves, if desired.

Yield: 4 main dish servings or about 5 cups.

*I suggest butter. It is healthier than margarine.

file photo of this recipe

SO-EASY SALMON PATTIES

3 (5-oz) cans or packets salmon, drained

1/4 cup onion, finely chopped

1/4 cup red and yellow bell peppers, finely chopped

1 large egg

1/2 cup breadcrumbs

1 tsp Worcestershire sauce

1 tbsp olive oil

Place all ingredients but oil in a large bowl and stir until well blended.

For the mixture into 5 patties.

Heat olive oil in a frying pan and place patties in the pan over medium heat. Brown on each side, turning gently.

Serve with lemon wedges, if desired.

Yield: 5 patties

file photo of this recipe

ROSEMARY-BLACK PEPPER BACON

This bacon is great for a blt sandwich.

6 slices thick-cut bacon

2 tbsp sugar

1 tsp water

1 tsp minced rosemary

1/4 tsp black pepper

Heat oven to 375-degrees.

Line a rimmed baking sheet with aluminum foil. Set a rack in the baking sheet.

Lay bacon on the rack and bake 12 to 14 minutes.

Mix the sugar and water; brush on the bacon after flipping. Sprinkle with the rosemary and pepper.

Bake another 12 to 16 minutes or until done to your liking.

file photo for reference only

DILL PICLE POTATO SALAD

3 lbs potatoes (about 8 medium)

6 large hard-boiled eggs, chopped

3 celery ribs, chopped

6 green onions

2 medium dill pickles, finely chopped

1 1/2 cups mayonnaise

1/4 cup dill pickle juice

4 1/2 tsp prepared mustard

1 tsp celery seed

1 tsp salt

1/2 tsp pepper

Leaf lettuce, optional

Dill pickle slices for garnish, optional

Place potatoes in a Dutch oven or large kettle and cover with water. Bring potatoes to a boil, reduce heat, cover. and simmer until tender, 20-30 minutes. Drain and cool.

Peel and cube potatoes, place in a large bowl. Add eggs, celery, onions and pickles.

In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over the potato mixture, gently mix well. Cover and refrigerate at least 4 hours.

If desired, serve in a lettuce-lined bowl and garnish with the pickle slices.

file photo of this recipe

ARTICHOKE & SPINACH CHICKEN CASSEROLE

3 cups uncooked bow tie pasta

2 tbsp butter

1/2 lb sliced fresh mushrooms

1 medium onion, chopped

2 large eggs

1 1/2 cups milk

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

1/4 - 1/2 tsp crushed red pepper flakes

3 cups cubed rotisserie chicken

1 can (14-oz) water-packed quartered artichoke hearts, rinsed and drained

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

2 cups shredded Monterey Jack cheese

2 tbsp grated Parmesan cheese

Topping:

1/3 cup seasoned breadcrumbs

2 tbsp grated Parmesan cheese

1 tbsp butter, melted

11/2 tsp paprika 

Preheat oven to 350-degrees. Cook pasta according to package directions, drain.

In a large skillet, heat the butter over medium-high heat; sauté mushrooms and onion until tender. Remove from heat.

In a large bowl, whisk together eggs, milk and seasonings.  Stir in chicken, artichoke hearts. spinach, cheeses, and mushroom mixture. Stir in pasta.

Transfer mixture to a greased 13x9-inch baking dish. Bake, uncovered, 40 minutes.

Mix the topping ingredients together and sprinkle over the casserole. Bake, uncovered, until bubbly and topping is a golden brown. 5 to 10 minutes.

Yield: 8 servings of 1 1/2 cups Per serving: 455 calories, 21g fat (11g sat), 136 mg cholesterol, 713mg sodium, 34g carbs, 34g protein

file photo

CHICKEN BACON RANCH CASSEREOLE

16-oz spiral pasta, uncooked

1 1/2 cups milk

1/2 cup Ranch salad dressing

1 envelope ranch salad dressing mix

1 pkg (8-oz) cream cheese, cubed

2 cups cubed rotisserie chicken

8 bacon strips, cooked and crumbled

2 cups shredded Colby cheese, divided

Sliced green onions for garnish, optional

Preheat oven to 400-degrees.

Cook pasta according to the package directions. Drain and transfer to a large bowl.

In the same pan, combine milk, ranch dressing and salad dressing mix until smooth. Stir in the cream cheese. Cook, stirring, over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup of the Colby cheese. Transfer to a greased 13x9-inch baking dish. Top with the remaining 1 cup of Colby cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. Sprinkle with the green onions, if using.

Yield: 10 cups

basic recipe and photo TOH 2025

BACON CHEDDAR PULL-APART BREAD

I got this recipe from a friend in Oklahoma several years ago.

Cheddar Pull-Apart Bread

8 oz of your favorite shredded cheddar cheese blend.

1 large round loaf of soft bread (like a French or Italian round)
8 oz. diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry Ranch dressing mix from packet

Cut bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Place cheese in between all cuts: sprinkle with bacon. Blend melted butter and Ranch mix and drizzle over top of bread evenly. Wrap in foil and bake at 350 degrees for 15 minutes; uncover and bake 10 minutes more. Serve hot and pull apart pieces from loaf to eat!

GREEK LEMON CHICKEN-ORZO SOUP

6 cups low-sodium chicken broth

1/2 cup orzo

1 large egg + 2 egg yolks

Kosher salt and freshly ground black pepper

5 tbsp fresh lemon juice (about 1 1/2 lemons)

1 3/4 cups shredded rotisserie chicken (skin removed)

1 1/4 cups frozen peas and carrots

Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.

Meanwhile, whisk together the whole egg, egg yolks, 3/4 teaspoon salt and 1/4 tsp pepper in a medium bowl; whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it gradually into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.

Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

Yield: 4 servings

recipe and photo copied from Food Network Magazine 2025