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Thelma’s Chicken Spaghetti
Creamy spaghetti and chicken with green chilies and cheddar cheese. Thelma’s Chicken Spaghetti This recipe comes from my friend Thelma, she is my friend that rarely cooks. I am so glad she decided to cook today because even though I thought I would have a recipe to share with you I don’t. I made a new recipe tonight with chicken thighs and lots of peppers and while it was okay it is not a recipe I will make again or even try to figure out how to save it. I may of liked it better if I had been planning to turn it into chicken philly subs, as a dinner with rice not so much. I was surprised when I saw Thelma post this dish so I immediately wrote her and asked her permission to use her photo and recipe. She obliged and I am now sharing it with you. Doesn’t it look great? Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Thelma's Chicken Spaghetti Author: Mary Ellen Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: Serves 6 8 oz pack spaghetti noodles 2 cans cheddar cheese soup 2 Chicken breasts 4 oz. Cream cheese Green chilies chopped 4 oz. Pimento 1 can cream of chicken soup 8 oz. shredded cheddar cheese onion – diced 1 cup chicken broth 8 oz pack spaghetti noodles 2 cans cheddar cheese soup 2 Chicken breasts 4 oz. Cream cheese Green chilies chopped 4 oz. Pimento 1 can cream of chicken soup 8 oz. shredded cheddar cheese onion – diced 1 cup chicken broth Boil chicken but save broth to boil noodles in. Cook spaghetti noodles in chicken broth. Chop up chicken. In a large bowl, mix chopped chicken, cream cheese, pimento, soup. green chilies, and one cup chicken broth. In 11 x 13 baking pan, first put the spaghetti noodles. Cover with cheddar cheese soup. Cover with chicken mixture. Fry onion and sprinkle over chicken mixture with the shredded cheese. Bake 350 for about an hour. Boil chicken but save broth to boil noodles in. Cook spaghetti noodles in chicken broth. Chop up chicken. In a large bowl, mix chopped chicken, cream cheese, pimento, soup. green chilies, and one cup chicken broth. In 11 x 13 baking pan, first put the spaghetti noodles. Cover with cheddar cheese soup. Cover with chicken mixture. Fry onion and sprinkle over chicken mixture with the shredded cheese. Bake 350 for about an hour. Loaded Mashed Cauliflower Broccoli Souffle Chicken and Rice Casserole
Mexican Casserole
Mexican Casserole has layers of taco chips, topped with a creamy chicken mixture and lots of cheese. Mexican Casserole I have been making this for years and never took the time to write the recipe down. I am one of those people who cook without recipes most of the time. If I do you can bet I change it in some way. This casserole is an easy recipe to adapt you can add black beans if desired, use a pound of ground beef instead of chicken or even a vegetarian version with zucchini and summer squash. Here is the casserole before going in the oven. The cheese is added after the casserole has been baking 20 minutes. I used the flour tortillas to separate the layers and corn chips for the flavor and crunchiness. Right out of the oven. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Mexican Casserole Author: Mary Ellen Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: Serves 4 3 chicken breast halves 1 can rotel tomatoes 1 can cream of chicken soup 2 cups sharp cheddar cheese 1 cup corn 2 tablespoons taco seasoning 1 cup salsa 3 flour tortillas 4 - 5 cups corn chips - crushed 3 chicken breast halves 1 can rotel tomatoes 1 can cream of chicken soup 2 cups sharp cheddar cheese 1 cup corn 2 tablespoons taco seasoning 1 cup salsa 3 flour tortillas 4 - 5 cups corn chips - crushed Cover the chicken breasts with water and cook until tender, about 15 minutes. Shred with a fork. Reduce liquid to 1/2 cup. Add soup, taco seasoning, corn, salsa and Rotel tomatoes. Cook for 10 minutes over medium heat. Add 1/2 cup cheese to mixture and stir until melted. Spray a 9 x 9 casserole dish. Place a flour tortilla on the bottom, add a cup of the crushed chips, add about a third of the chicken mixture. Add 1/2 cup of cheese. Repeat this steps to add a second layer. Top with a another flour tortilla and chips. Add the remaining mixture on top. Bake at 375 degrees for 20 minutes, add remaining cheese. Bake another 15 minutes or until it is bubbly and cheese is melted. Serve with salsa, sour cream, tomatoes and lettuce if desired. Cover the chicken breasts with water and cook until tender, about 15 minutes. Shred with a fork. Reduce liquid to 1/2 cup. Add soup, taco seasoning, corn, salsa and Rotel tomatoes. Cook for 10 minutes over medium heat. Add 1/2 cup cheese to mixture and stir until melted. Spray a 9 x 9 casserole dish. Place a flour tortilla on the bottom, add a cup of the crushed chips, add about a third of the chicken mixture. Add 1/2 cup of cheese. Repeat this steps to add a second layer. Top with a another flour tortilla and chips. Add the remaining mixture on top. Bake at 375 degrees for 20 minutes, add remaining cheese. Bake another 15 minutes or until it is bubbly and cheese is melted. Serve with salsa, sour cream, tomatoes and lettuce if desired. Maybe you’d like to try: Chicken Enchiladas with Green Chili Sour Cream Sauce or our Burrito Bowl with Shredded Chicken
Creamy Spinach Rigatoni
Creamy Spinach Rigatoni is made by standing up your rigatoni and then pouring a creamy spinach sauce over it and topped with cheese. I have been seeing versions of this dish all over the place lately so I decided to make my own version of it last night for dinner. Now this is one of those cases where you don’t want to do what I did if you are worried about presentation which I think is half the fun of this dish. So what don’t I want you to do? As you can see below I used a casserole dish instead of my springform pan I should of used. Yes, it works but it could of been so much prettier if I wouldn’t of had to turn it over to get it out of the bowl. Isn’t it pretty? Too bad when I turned it over to show the pasta off that I lost the visual part of the top. It doesn’t change how it tastes in any way but around here if I am sharing a recipe with you I have to photograph it, so I just wasn’t thinking. So try this dish, you won’t be disappointed. Feel free to use another spice if you don’t like dill. Creamy Spinach Rigatoni Author: Mary Ellen Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 4 1/2 lb. rigatoni 3 cups milk 3 tablespoons butter 3 tablespoons flour 3 cups milk 5 oz. spinach – coarsely chopped 1 green onion – thinly sliced 1/2 teaspoon dill 1/2 cup cottage cheese 1/2 cup feta cheese 1/4 cup parmesan cheese salt and pepper 1/2 lb. rigatoni 3 cups milk 3 tablespoons butter 3 tablespoons flour 3 cups milk 5 oz. spinach – coarsely chopped 1 green onion – thinly sliced 1/2 teaspoon dill 1/2 cup cottage cheese 1/2 cup feta cheese 1/4 cup parmesan cheese salt and pepper Cook rigatoni until about half done. Rinse in cold water. Melt butter in a saucepan. Stir in flour. Add milk slowly while stirring the mixture. Cook until it starts to thicken. Add remaining ingredients to cheese sauce. To assemble: Spray a 8 inch springform pan with cooking spray. Place a little of the cream sauce on the bottom of the pan. Stand up the rigatoni in the pan. Add the cream sauce. Bake at 350 for 35 – 40 minutes until it starts to brown and it is bubbly around the edges. Let sit for about 5 minutes before removing the outside ring of the pan. Serve. Serves 4 as a side dish That's My Home Cook rigatoni until about half done. Rinse in cold water. Melt butter in a saucepan. Stir in flour. Add milk slowly while stirring the mixture. Cook until it starts to thicken. Add remaining ingredients to cheese sauce. To assemble: Spray a 8 inch springform pan with cooking spray. Place a little of the cream sauce on the bottom of the pan. Stand up the rigatoni in the pan. Add the cream sauce. Bake at 350 for 35 – 40 minutes until it starts to brown and it is bubbly around the edges. Let sit for about 5 minutes before removing the outside ring of the pan. Serve. Serves 4 as a side dish That's My Home Maybe you’d like to try? Cheesy Chicken Corkscrew Casserole Skinny Lasagna Roll Ups Pesto Tortellini Enjoy!
Cabbage Rolls Casserole
Beef, rice and cabbage in a tomato sauce tastes just like cabbage rolls with half the work. I have always made cabbage rolls with a recipe my friends mom gave to me. This is a great way to take a short cut and still get the flavor without the work! I use pork sausage with my ground beef when I make the cabbage rolls so that is why you see an addition of sage here. Another name for this recipe is Inside Out Cabbage Rolls. Of course whatever you call it, it’s delicious! You need to be making this in a deep dish 9 x 13 pan if you have one or bigger. Everyone is having a problem getting it in the pan. I plan to update this recipe next week with the cabbage by weight, I think that will help. Cabbage Rolls Casserole Author: Mary Ellen Prep time: 15 mins Cook time: 1 hour 15 mins Total time: 1 hour 30 mins Serves: Serves 8 1 1/2 pounds ground beef 1 cup chopped onion 3-4 garlic cloves minced 1 (29 ounce) can tomato sauce 1 can tomato soup 1 6 oz. can tomato paste 2 pounds chopped cabbage 1 cup uncooked white rice 1 teaspoon salt 1/2 teaspoon sage 1 teaspoon pepper 3 cups water (may need more) 1 1/2 pounds ground beef 1 cup chopped onion 3-4 garlic cloves minced 1 (29 ounce) can tomato sauce 1 can tomato soup 1 6 oz. can tomato paste 2 pounds chopped cabbage 1 cup uncooked white rice 1 teaspoon salt 1/2 teaspoon sage 1 teaspoon pepper 3 cups water (may need more) Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, soup, tomato paste cabbage, rice and spices. Add meat and mix all together. Add 3 cups of water. Pour mixture into a 9x13 inch deep baking dish. Bake in the preheated oven, covered, for 1 hour 15 minutes. Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, soup, tomato paste cabbage, rice and spices. Add meat and mix all together. Add 3 cups of water. Pour mixture into a 9x13 inch deep baking dish. Bake in the preheated oven, covered, for 1 hour 15 minutes. Follow me on Pinterest How about? Crock Pot Cheeseburger Casserole The Villager’s German Tomato Soup Spaghetti Pie Cabbage Rolls
Doritos Cheesy Beef Casserole
Beef, corn and tomatoes in a cheesy sauce with Doritos, lettuce, tomatoes and sour cream. Need something quick for dinner? This is it and I bet the kids will love it. I am sure the recipe will work equally as well with corn chips as Doritos in case that is what you have. Yesterday I went on long ride (550 miles) to look at a vintage camper. When looking for a place to have a late lunch we ran across a restaurant called “It Doesn’t Matter”. I have to admit I was curious why someone would name a restaurant that. Our server happily told the story. When the restaurant was opened the owners couldn’t figure out a name for it until they started thinking about how many times you ask someone what they want for dinner and they tell you it doesn’t matter. How many times have you heard this when you can’t figure out what is for dinner? So they named the restaurant “It Doesn’t Matter”. I had really yummy hamburgers and left wishing we had this restaurant where we live. Doritos Cheesy Beef Casserole Author: Mary Ellen Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: Serves 4 1 lb. ground beef 2 tablespoons taco spices 1 can cream of mushroom soup 1 1/2 cups salsa or 1 can Rotel 1 can of corn, drained 2 cups Mexican cheese, shredded 1/2 bag of nacho cheese Doritos 1 lb. ground beef 2 tablespoons taco spices 1 can cream of mushroom soup 1 1/2 cups salsa or 1 can Rotel 1 can of corn, drained 2 cups Mexican cheese, shredded 1/2 bag of nacho cheese Doritos Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with cooking spray. Crush the Doritos and cover the bottom of the dish. Reserve one cup of cheese. Brown the ground beef. Add the soup, salsa or rotel, corn and cook for 10 minutes. Stir in 1 cup of the cheese. Pour the mixture over the Doritos. Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted. Note: The casserole in the picture is half of the recipe. I reserved the other half to make another day. Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with cooking spray. Crush the Doritos and cover the bottom of the dish. Reserve one cup of cheese. Brown the ground beef. Add the soup, salsa or rotel, corn and cook for 10 minutes. Stir in 1 cup of the cheese. Pour the mixture over the Doritos. Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted. Note: The casserole in the picture is half of the recipe. I reserved the other half to make another day. Maybe you’d like to try? Taco Pizza Best Ever Mexican Rice Burrito Bowl with Shredded Chicken
Cooking For One or Two
Cooking For One or Two – Hamburger gravy and mashed potatoes for an easy meal to cook for one or 2. Serve with mashed potatoes. I was having a discussion with a friend of mine the other day about how we loved to cook but when you start cooking for one or two how much it changes the way you cook. How do you make spaghetti or goulash for one? I always made it so it fed 8 because I wanted leftovers or was going to freeze some for another day. When you start cooking for one, my intentions are to freeze some for later and I do but then I leave the frozen stuff in the freezer so long it ends up in the trash. So how does one solve this dilemma? I tried it this way this week and it worked for me. I browned a pound of ground beef with onions. Then I took half out and put it in a casserole dish and refrigerated it. I then made hamburger gravy and some mashed potatoes with the half still on the stove. In 20 minutes I had a meal that was pure comfort food. My mom used to make hamburger gravy growing up because it an economical way to feed 6 kids. I remember not liking it very well then. Now however once in a while it hits the spot and I really enjoy it. Today I took the remaining ground beef out of the refrigerator and added my favorite jarred spaghetti sauce. (a product I never thought I would use) After doctoring it up some with some dried Italian herbs, fresh garlic and basil it was pretty tasty. It made more than enough to feed 2 people so I have a lunch for tomorrow all ready. The best thing is no real leftovers and I didn’t end up with another bag in the freezer I forgot I had. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Cooking For One or Two Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: Serves 2 1/2 lb. ground beef 1/2 medium onion - chopped 3 tablespoons flour 2 - 2 1/2 cups milk (can be half water) salt and pepper 1/2 lb. ground beef 1/2 medium onion - chopped 3 tablespoons flour 2 - 2 1/2 cups milk (can be half water) salt and pepper Brown ground beef with onion until onion is transparent. Stir in flour. Cook for 2 - 3 minutes more. Stir in milk, let thicken but do not boil. Add salt and pepper. Serve over mashed potatoes. Brown ground beef with onion until onion is transparent. Stir in flour. Cook for 2 - 3 minutes more. Stir in milk, let thicken but do not boil. Add salt and pepper. Serve over mashed potatoes.
Southern Peach Cobbler
My favorite recipe for Southern Peach Cobbler. Sweet juicy peaches baked in a sweet batter. Good with vanilla ice cream and best served warm. Peach Cobbler is one of my favorite summer desserts. When the peaches are so sweet and juicy like they are right now it is the perfect time to try this recipe. I have been making this recipe for over 40 years and it is perfect every time. I’ve never even tried another cobbler recipe because for me this is it. I got it from a lady named Martha when I was in Germany. She said it was an old family recipe. The only thing you have to remember is not to stir the peaches after you put them on top of the batter. The batter will bake up around the peach slices. It is fabulous warm or served with some vanilla ice cream. To peel the peaches, bring a pot of water to a boil. Add the peaches. As soon as the water comes back to a boil remove the peaches. Run cold water over them. The peel should easily come off with a paring knife. It took 3 peaches to make this cobbler. When picking peaches I smell them to see if they smell like a peach should. They should be free of bruises and blemishes. Make sure the stem is still attached also. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! 5.0 from 2 reviews Southern Peach Cobbler Author: Mary Ellen Recipe type: Dessert, Cobbler Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: Serves 6 1/2 cup butter - melted 1 cup sugar 1 cup flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 3/4 cup milk. 3 cups fresh peaches 1/2 cup butter - melted 1 cup sugar 1 cup flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 3/4 cup milk. 3 cups fresh peaches Melt 1 stick of butter in a casserole dish. Mix together sugar, flour, baking powder and salt. Add to the butter and stir in milk. Sprinkle the peaches over batter. Do not stir. Bake at 350°F. for 1 hour. Melt 1 stick of butter in a casserole dish. Mix together sugar, flour, baking powder and salt. Add to the butter and stir in milk. Sprinkle the peaches over batter. Do not stir. Bake at 350°F. for 1 hour. The pan I used when I made this dish was a 6 x 8 with high sides. You can use a 8 x 8 pan also. Source That's My Home and Martha Maybe you’d like to try our recipe for? Sweet Cheeries Ooey Gooey Butter Cake Pineapple Blueberry Ooey Gooey Butter Cake Blueberry Cake Crumb Bars Follow my blog with Bloglovin
Spaghetti and Meat Sauce
Easy spaghetti meat sauce recipe that gets better the longer it cooks and even better the next day. This is basically my go to meat sauce recipe for spaghetti. It gets better the longer it’s cooked but it can be ready to eat in about an hour if you are in a hurry. This sauce freezes well and can be used many different ways. Lasagna, goulash or regular spaghetti are a few that come to mind quickly. Depending on the acid in the tomatoes I add a little sugar to balance the sauce, not much a tablespoon or two. Now if my mom was making it she would add much more but I prefer it with less. Add mushrooms if you like in the last half hour of cooking time. It takes just a few ingredients to make a great sauce. I use sweet peppers in it but green peppers if you like them are also good. I find the sweet peppers have a milder flavor and prefer them. Spaghetti and Meat Sauce Author: Mary Ellen Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: Serves 4 - 6 1 lb. ground beef 1 medium onion - chopped 1 cup green pepper - chopped 3 - 4 cloves garlic - minced 2 28 oz. cans crushed tomatoes 1 teaspoon oregano 2 tablespoons basil 1 - 2 tablespoons sugar salt and pepper to taste 1 lb. ground beef 1 medium onion - chopped 1 cup green pepper - chopped 3 - 4 cloves garlic - minced 2 28 oz. cans crushed tomatoes 1 teaspoon oregano 2 tablespoons basil 1 - 2 tablespoons sugar salt and pepper to taste Brown the ground beef in a large pan. Add the onions, green peppers and garlic. Cook until the onion is translucent. Add remaining ingredients and cook over medium low heat for at least an hour, stirring frequently. Add a little water if necessary. Serve over spaghetti noodles and fresh parmesan cheese. www.thatsmyhome.com Brown the ground beef in a large pan. Add the onions, green peppers and garlic. Cook until the onion is translucent. Add remaining ingredients and cook over medium low heat for at least an hour, stirring frequently. Add a little water if necessary. Serve over spaghetti noodles and fresh parmesan cheese. www.thatsmyhome.com Maybe you’d like to try? Pesto Tortellini Chicken Parmesan Casserole Cabbage Rolls Casserole Follow me on Pinterest
Comfort Foods Archives - Page 2 of 2 - Recipes Food and Cooking
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Aunt Shari’s Caramel Apple Dumplings
Tender dumplings enrobed in caramel and apples. Caramel Apple Dumplings I am lucky to come from a family of wonderful cooks and bakers, my Aunt Shari is no exception. I think she can do it all. I remember growing up when my mother and her decorated cakes together and all of the beautiful cakes they would create. I also remember all of the dishes I washed! It was however when she went to a school in Chicago (I think) that she came back and made beautiful sugar roses and all kinds of different flowers. They were amazing. This recipe for caramel apple dumplings is one of her recipes, it’s easy, fast and so good. Perfect comfort food! Aunt Shari’s Caramel Apple Dumplings Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 4 Sauce 1 1/2 cups water 1 cup packed brown sugar 2 tablespoons butter 1 teaspoon vanilla Dumplings 1 1/4 cups flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons melted butter 1 teaspoon vanilla 1 cup chopped apple - I use a 1 1.2 cups Sauce 1 1/2 cups water 1 cup packed brown sugar 2 tablespoons butter 1 teaspoon vanilla Dumplings 1 1/4 cups flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons melted butter 1 teaspoon vanilla 1 cup chopped apple - I use a 1 1.2 cups Sauce Mix together is a large sauce pan and bring to a boil. Dumplings Mix together and fold in apples. Drop by tablespoons into the sauce mixture. Cover with a lid. Cook for 10 minutes over medium low heat. www.thatsmyhome.com - Aunt Shari Sauce Mix together is a large sauce pan and bring to a boil. Dumplings Mix together and fold in apples. Drop by tablespoons into the sauce mixture. Cover with a lid. Cook for 10 minutes over medium low heat. www.thatsmyhome.com - Aunt Shari Maybe you’d like to try? Red Velvet 7 Layer Bars Chocolate Peanut Butter Ooey Gooey Butter Cake Pumpkin Toffee Dump Cake Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!