Friday, December 7, 2018

Crockpot Shredded Orange BBQ Chicken - plus a quick and easy version

(Sorry, I don't have any other photos - I quickly put this together one morning before work, and didn't get any others.)

I love orange chicken and am always looking for a version to make homemade. This recipe comes from the Six Sisters' Stuff blog. I made it the quick and easy way by using the meat from a rotisserie chicken and adding the sauce ingredients and warming it up in a skillet on the stove. I wouldn't necessarily call it orange chicken ... it's more of a sweet barbecue chicken, but the orange marmalade really enhances the flavor of the BBQ sauce. You can either serve it over rice, on a bun or eat it straight out of a bowl. I just made this the other day and am considering making it again, it is that good.

Here is the original recipe from the website

4 or 5 boneless, skinless chicken breasts
1 cup orange marmalade
1 cup of your favorite BBQ sauce (I used Sweet Baby Ray's original flavor)
3 tbsp soy sauce (don't skip out on this, as it adds a very nice flavor and cuts down the sweetness of the marmalade)

Place the chicken in a crock pot. In a separate bowl, mix together the orange marmalade, bbq sauce and soy sauce. Mix well, then pour over the chicken in the crock pot. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Shred the chicken when done and return to the sauce. Seve over hot, cooked rice. May add some red pepper flakes to taste to kick it up a notch.

A QUICK and EASY version

My quick and easy version is to cut the meat off of a rotisserie chicken (I used an original flavored chicken rather than a seasoned chicken that I purchased from Byerly's/Lunds). Cut the chicken up in small chunks and place in a large skillet. In a separate bowl, combine the sauce ingredients and pour over the chicken in the skillet. Bring to a boil and cover. Simmer for about 10 to 15 minutes. This can be served over cooked rice or on a sandwich bun.

Monday, November 26, 2018

Upside-Down Chicken Pot Pies

I have to admit, I am something of a recipe magazine junkie, and I love collecting the recipes and keeping them on hand for the one day that I will make them. I have found many wonderful recipes that way. The problem is that I often forget which magazine I saw a particular recipe in and even whether I saw it in a magazine, a blog, or on Pinterest, etc., so then I have to go searching and for it. I've decided that I will add these recipes to my blog though initially they won't have a photo even if just for my own reference.

OK, let's get started.

Adapted from Cuisine at Home - Creative Comfort Food that feeds your soul
On display until October 29, 2018

The picture in this magazine looks delicious - very homey and comforting. I love chicken pot pie, but often find the ones I normally buy quite salty. This particular version is a different take on the traditional pot pie that has a pie crust. Plus, it is a sort of "open-faced" pot pie. I can't wait to give it a try!

For the crust, whisk together: (Step 2)
 2 cups all-purpose flour
1 tbsp minced fresh thyme
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Cut in:
1/2 cup cold butter, cubed
1 cup buttermilk

For the filling, Sauté (Step 5) 
1 cup sliced carrots
1 cup sliced celery
Diced onion (to your taste)
3 tbsp butter

1 cup frozen cut green beans
1 tbsp minced fresh thyme

Stir in:
3 tbsp all-purpose flour
2 1/2 cups milk
3 cups shredded rotisserie chicken (Note: The store where I normally buy my rotisserie chickens only yield about 2 cups of cooked chicken, so you will need to adjust accordingly.)
1/4 cup chopped fresh parsley
Juice of 1/2 of a lemon
Salt and pepper to taste

1.  Preheat oven to 400 degrees

2.  For the crust: Whisk together the flour, thyme, baking powder, baking soda, and salt.

3.  Cut in cubed butter until mixture is pea-sized. Stir in the buttermilk just until all of the flour is moistened. Transfer mixture to an 8" cast iron skillet. (If you don't have a cast-iron skillet, you can probably use a heavy-duty 8" round cake pan. However, you may have to cook the pot pie a little longer because cast-iron holds heat so well and for a long time.) With dampened fingers, pat the dough into the bottom and part way up the sides of the skillet.

4.  Bake crust at 400 degrees for 12-15 minutes. With a spoon, press down the crust to make a well in the center.

5.  For the fillingSauté carrots, celery and onions in the butter in a large skillet over medium-high heat until tender-crisp.

6.  Add in the green beans and thyme and cook for 2 minutes.

7.  Stir in the flour to coat the vegetables and cook for 2 minutes over medium heat. Whisk in the milk and cook the filling until slightly thickened, about 8 minutes. Stir in the chicken, parsley, and lemon juice; season with salt and pepper to taste.

8.  Spoon the filling into crust and bake pie at 400 degrees for 15-20 minutes. Let pie stand for 5 minutes before serving.

Monday, October 29, 2018

Crockpot - Bacon Ranch Chicken (Crack Chicken)

I got this recipe from work. It’s very good. Rich, but good! This can be served as is, on bread, or on a lettuce leaf. It is made in the crockpot. I don't see why you couldn't cut down on the cream cheese, if you find it too rich. Just use one package of cream cheese, rather than two.

2 pounds boneless, skinless chicken breasts
2 (8-oz) packages cream cheese
2 (1-oz) packages of dry Ranch Seasoning mix
8 oz or more of bacon, cooked crisply and crumbled
1 cup cut chives, optional

Place the chicken, cream cheese and ranch seasoning in a crockpot and cook on low for 6-8 hours, or on high for 4 hours, until the chicken is done and shreds easily. Once the chicken is done, shred it and return to crockpot. Stir well. Add the bacon and chives and stir to combine. Serve warm on bread or on a lettuce leaf.

Copycat Three Musketeer Bars from

I found this recipe in an issue of Better Homes and Gardens Special Interest Publications magazine. I've seen it online before, and have wanted to try them. I haven't made them yet, but wanted to share the recipe. The recipe and photo are from the website. If you happen to make them yourself, comment on this post and let me know how they turn out for you.

Non-stick cooking spray
1 (11.5-oz) package milk chocolate chips, divided in half
18 to 21 chocolate wafer cookies
1 (13-oz) jar chocolate spread (such as Hershey's or Nutella)
2 tbsp butter, melted
2 tbsp malted milk powder
2 (7 oz) jars marshmallow creme

1.  Line a 9x13" baking pan with parchment paper or foil, extending over the edges. If using foil, lightly coat with cooking spray.

2.  In a small bowl microwave half of the chocolate chips for 1 minute or until melted, stirring every 30 seconds. Spread in prepared pan. Arrange the chocolate wafer cookies in a single layer over the chocolate, breaking the cookies as needed to fit the pan. Chill for 30 minutes or until the chocolate is firm.

3. Meanwhile, in a large bowl combine the chocolate spread, melted butter, and the malted milk powder. Stir in the marshmallow creme. Microwave for 30 seconds, stirring after 15 seconds. Stir until well mixed. Using a lightly greased rubber spatula, press the chocolate marshmallow mixture over the cookie layer.

4.  In a small bowl, microwave the remaining chocolate chips for 1 minute, or until melted, stirring every 30 seconds. Immediately spread the melted chocolate over the marshmallow layer. Chill for another 30 minutes or until firm. Using the edges of the parchment paper or foil, lift out uncut bars and cut into small bars. Should make 36 bars.

To Store Layer the bars between cut sheets of waxed or parchment paper and place in an airtight container. Store in the refrigerator for one week or freeze for up to one month.

Monday, October 22, 2018

Pumpkin Spice Bread


I am resurrecting and updating an old recipe from this site because fall is the perfect time for anything pumpkin-flavored. This a nice and comforting quick bread that can be served for breakfast or a snack.

Makes 2 loaves

3 cups sugar
1 cup vegetable or canola oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 - 1 tsp vanilla extract
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 rounded tsp cinnamon
1 rounded tsp nutmeg
1/2 rounded tsp ground cloves
1/2 rounded tsp allspice

In a large bowl, combine the sugar, oil, and eggs. Beat well. Add the pumpkin puree and vanilla extract and beat until well combined. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Stir until combined. Add the flour mixture to the pumpkin mixture alternately with the water. Mix well and pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60 - 70 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread in the pans for 10 minutes, and remove to completely cool on a wire rack. To store, wrap in plastic wrap.

Sunday, October 14, 2018

Chicken Bacon Ranch Casserole

I got this recipe from work, and it is delicious.

2 tbsp olive oil
1 medium onion
1/2 tbsp cumin
1 tsp pepper
1/2 tsp parsley

1 pound bacon, fried, drained and chopped into small pieces ** See NOTE in step 4
5 boneless, skinless chicken breasts, cut into bite-size pieces ** See NOTE in step 4
12 oz pasta shells

1/2 bottle Ranch dressing
1/2 jar Alfredo sauce
1 1/2 cups shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees.

2. In a large, ziplock bag, combine the olive oil, pepper, cumin and parsley. Place the chicken breasts in the bag and marinate for 1 hour.

3. Cook the pasta al-dente according to package directions. Be sure to drain thoroughly, so they don't hold and water, making the casserole too watery.

4. Remove chicken from the ziplock bag and discard the marinade. Brown the chicken pieces in a large hot skillet in oil, until they turn white. This may have to be done in batches.

** NOTE: Rather than cooking the bacon and chicken separately, you may chop the bacon up (partially freeze it first to make it easier to chop) and then cook the bacon chicken together. Drain afterwards.

5. In a large bowl, mix together the pasta, Ranch dressing, Alfredo sauce, bacon, chicken, Mozzarella and Cheddar cheeses. Pour into a greased 9x13" pan and bake 375 degrees for 20-30 minutes until bubbly.

Baked Garlic Parmesan Chicken

The original recipe can be found here on

2 tbsp olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 tsp black pepper
6 boneless, skinless chicken breasts

1. Preheat oven to 350 degrees. Lightly grease a large, rimmed cookie sheet.

2. In a large bowl, stir together the olive oil and garlic. In a separate large bowl, mix together the bread crumbs, Parmesan cheese, basil and pepper. Dip each chicken breast in the oil mixture, then the bread crumb mixture and arange in the prepared baking dish. Top the chicken with any remaining bread crumb mixture.

3. Bake 350 degrees for 30 minutes until chicken is golden brown and the juices run clear. 

Sausage Hash Brown Breakfast Casserole

This is a very easy recipe to put together. Recipe can be found here on

1 pound pork sausage
1/2 of a 30-oz package frozen hash browns, thawed
1 cup shredded  cheese
1 1/2 tsp salt
1/2 tsp pepper
1 cup milk
3 large eggs, beaten

Preheat oven to 350 degrees. Grease an 8 or 9" baking dish. Brown the sausage and drain the grease. In a large bowl, combine the browned sausage, hash browns, cheese, 1/2 tsp salt and pepper. In another bowl, whisk together the eggs, milk and 1 tsp salt. Pour hash brown mixture into the prepared pan, then pour the egg mixture on top. Bake 350 degrees for about 45 minutes until golden brown and bubbly.

Oregano-Lemon Chicken

Very tasty and juicy chicken. Original recipe is found here on

3 pounds boneless, skinless chicken breasts
3 tbsp lemon juice
2 tbsp honey
1 tbsp olive oil
3 cloves garlic, minced
2 tsp dried oregano leaves

1. Preheat oven to 375 degrees

2. Grease a 9x13" pan.

3. Place chicken breasts in the prepared pan. Whisk together the lemon juice, honey, olive oil, garlic and oregano leaves in a bowl and pour over the chicken.

4. Bake in a preheated oven until chicken is no longer pink in the center, the juices run clear, and an instant read thermometer inserted in the center of the thickest piece of chicken reads 180 degrees F, about 45 minutes. Baste the chicken with pan juices every 15 minutes while baking. 

Sunday, September 16, 2018


I received this recipe from Victoria, a friend at work. It is very, very good. I've never made anything with ricotta cheese in it, nor have I tried anything with ricotta cheese, thinking I wouldn't like it. I thought it would be grainy, but it's very smooth and really very good. You certainly can leave it out of this recipe if you would prefer, and this lasagna would be just as good. You can adjust the amounts of the ingredients to suit your preferences, too.

I'll list the recipe as she gave it to me, and then list any changes I made afterward.


1 box of oven-ready lasagna noodles  OR 9 regular lasagna noodles SEE NOTE BELOW
I used the traditional lasagna noodles you boil on the stove
1 pound hamburger
2 pounds of shredded Mozzarella cheese I used 8 oz shredded Mozzarella cheese
1 pound of shredded Cheddar cheese I used 8 oz of shredded Cheddar cheese
1 jar of your favorite pasta sauce I used a 45-oz jar of Ragu, Traditional flavor
1 (8-oz) container of ricotta cheese, set aside 1 tbsp for the sauce I used whole milk Ricotta cheese
salt, pepper, Italian seasoning, to taste
2 tsp sugar
parsley flakes for the topping

Note: The oven-ready lasagna noodles look very small, and do not look like they would fill up a 9x13" pan. However, the box states that the noodles will expand as they cook, and fit a 9x13" pan. I have not used these noodles before, but my friend has, and has said they work very well. I'll give the directions for using regular lasagna noodles, but if you want to use the oven-ready noodles, just follow the recipe as instructed.

1. Preheat the oven to 350 degrees.

2. Boil the lasagna noodles according to package directions, drain.

3. Brown the hamburger and drain the grease. Season with salt, pepper.

4. Add the pasta sauce and add the Italian seasoning to taste, sugar and 1 tbsp of Ricotta cheese.

5. Simmer, covered, for 20-30 minutes.

6. In a greased 9x13" pan, spread a thin layer of sauce, then layer 3 noodles.

7. On top of the noodles, spread a thin layer of the ricotta cheese.

8. On top of the ricotta cheese, spread a layer of the meat mixture.

9.  In a large bowl, mix together the mozzarella and cheddar cheeses.

10. On top of the meat mixture, spread a layer of the mozzarella and cheddar cheeses.

11. Repeat layers: Pasta / Ricotta / Meat / Cheese until you end up with a final layer of mozzarella and cheddar cheese on top.

12. Sprinkle liberally with parsley flakes, and Italian seasoning, if desired.

Bake at 350 degrees for about 40 minutes until heated through, is bubbly, and the cheese is melted and browned.

Roasted Turkey Breast Tenderloin

Great recipe, very easy and can be made very quickly. The leftovers are very good, too. Turkey tenderloin can be found at most any grocery store. An instant read thermometer is very useful here.


Recipe can be found here at Key Ingredient.

2 (1-pound each) turkey breast tenderloins
2 tbsp olive oil
1 tsp tsp coarse salt
1 tsp black pepper

Preheat oven to 400 degrees. Line a baking sheet with foil. Rub the turkey tenderloins all over with olive oil. Sprinkle both sides with the salt and pepper. Bake 30 minutes, or until done. A meat thermometer should read 140 degrees. Tent your meat with foil and let rest for 15 minutes before serving. 

Best Slow Cooker French Dip Sandwiches (aka) Beef Au Jus

Made in the crock pot, this French Dip, or Beef Au Jus as my family has always called it, is very tender and delicious! I never would have thought that I would have liked something with coke in it because I don't drink pop, but it does not stand out so I would not skip it. I do recommend using the reduced sodium soy sauce, because otherwise this will be too salty.

Recipe can be found here, at Carlsbad Cravings


Serves 6

1 - 3 pound chuck roast, trimmed of most of the excess fat
1 tbsp olive oil

1/3 cup reduced sodium soy sauce
1 cup coke (not diet)
2 (10.5 oz) cans beef consomme (may use beef broth)
1/4 cup dry minced onions
1 tbsp beef bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (may omit this)
1/4 tsp pepper
1/4 tsp dried thyme
1 bay leaf

6 French rolls or Hoagie buns
12 slices Provolone cheese

1. Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold the roast, sear on hold on all sides until lightly browned. Add to crock pot and top with remaining ingredients.

2. Cook on LOW for 4 hours, then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in the crock pot and continue cooking on LOW and additional 1-2 hours.

3. When ready to serve, remove the roast and strain the fat from the broth to serve for dipping.

4. Split rolls and line the bottoms on a baking tray. Top each half with beef and followed by 2 slices cheese. Bake at 350 degrees until the cheese is melted. Serve with the reserved au jus.