Crockpot Chicken Broccoli Casserole

2 C. bite-size pieces of chicken, cooked

1 bunch of broccoli, steamed

Sauce:

1 C. milk

1/3 C. sour cream

8 oz. cream cheese

4 oz. (1 cup) Cheddar cheese

1/3 C. Parmesan cheese

Spray crockpot with nonstick cooking spray.

Heat all the ingredients of the sauce in a pan over medium heat, stirring frequently to blend cream cheese.

In crockpot, layer 1/2 broccoli, 1/2 chicken, 1/2 sauce. Repeat.

Cook on LOW 6 to 8 hours. Stir gently and serve.

Broccoli, Chicken and Cheese Casserole

2 packages frozen broccoli
4 cups cooked chicken - cut up
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces

1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli according to package directions, drain. Add all ingredients together, except the Ritz crackers and butter. Mix well, pour into a baking dish.

Melt the butter, add the cracker crumbs, and mix well. Add to the top of the casserole.

Bake 15 - 20 minutes in a 400° F oven until hot and bubbly.

Maple Cinnamon Sweet Potato Casserole

I want to try my hand at sweet potatoes this year at Thanksgiving. I remember one year at my Aunt and Uncle's they had one awesome sweet potato casserole for an Easter. It was the first time I tried it and it was only because everyone proclaimed how much the dish tasted like pumpkin pie. So I gave it a whirl and LOVED it too. Haven't had them since, but I want to try a recipe of my own.

I scrounge the internet and concocted this little ditty and I can't wait to try it out this month before Thanksgiving and hopefully even during Thanksgiving, if it turns out well.


2-29oz Cans Sweet Potatoes (or 4½ lbs cooked, pealed & mashed sweet potatoes)
1/2 cup butter, melted
1/3 cup evaporated milk
1/4 cup dark brown sugar (or brown sugar)
1/8 cup Maple Syrup (real)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs, beaten

1½ cup light brown sugar
3/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup butter
1½ cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, evap. milk, dark brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, salt and eggs. Spread sweet potato mixture into the prepared baking dish.

3. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

4. Bake for 25 minutes in the preheated oven, or until golden brown.

Quick & Easy Taco Salad

This one comes from my mom. Super simple, fast, and easy! Just the way we like it, right?!

*1lb Cooked & drained hamburger
1pkt Taco Seasoning
1 Head lettuce
2 Roma Tomatoes diced
1 pkg Shredded Mexican Cheese
1000 Island Salad Dressing
1 Bag Doritos
Sour Cream

If you haven't already cooked and frozen your hamburger so it's ready to use then you'll have to cook your hamburger and season it now with the Taco Seasoning. Otherwise take your bagged frozen hamburger out open it and add the taco seasoning and then nuke it for 2½mins. Shake to mix the seasoning in and around and nuke again for 2½mins again. Hamburger should be thuroughly heated. If not continue to cook for 1 min incriments.

Shred or cut your lettuce up for the salad and place into a large bowl.

Dice your roma tomatoes and add to the salad bowl. Roma tomatoes have less seeds and "juice" which make them ideal for this.

Add to the salad bowl the seasoned hamburger, shredded cheese (reserve some for toppings) and 1000 Island salad dressing and mix well.

Crush the Dorito chips and add to the salad before serving and stir again.

Serve with a dollup of sour cream and a sprinkle of cheese and you are set!

This was one of my favorite dinners my mom made and now it's one of my kids favorites.

*Change it up with some chicken instead of hamburger and make it a little healthier and add a different taste.

(picture coming soon)

Yummy Acorn Squash Recipe

I love browsing for new recipes, like I've said before, and today I came across this little delight that just may end up as our new Thanksgiving SideDish this year.


Super simple and it looks divine. Don't you think?

She shows a pictured step by step process for even easier directions.

Delicious Baked Acorn Squash

Acorn Squash
Kosher Salt
Butter
Brown Sugar
Pure Maple Syrup

Preheat oven to 400 degrees.

Half each squash, then scrape out the seeds and stringy membranes.
Sprinkle each half with salt.

Add a generous tablespoon of butter to the center of each squash.
Add 2 to 3 heaping tablespoons brown sugar.

Drizzle squash with maple syrup.

Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.

Serve on a platter and share with Aunt Winifred.