Chicken Pot Pie

                 This is a family favorite. Everyone comes back for seconds.

3 or 4 large cans of Veg-All drained. Regular or Homestyle

2 cans of Cream of chicken soup

1 can of Cream of Mushroom soup.

2 heaping tablespoons of Duke's Mayonaise.

2 Heaping tablespoons of sour cream (Optional)

1 cup of shredded cheddar cheese ( Optional)

3 cups of self rising flour.

3 cups of buttermilk. (For a milder taste regular milk may be used.)

1 small or medium onion finely chopped.

1 package of chicken breasts. (5 or 6 pieces)

Boil chicken until done, then shred with fingers picking out any bad pieces.

Mix shredded chicken with Veg-All, all soups, chopped onion, Mayonaise, and Sour Cream. Add salt and pepper to taste.

Pour this mixture into a 9x 13 pan.

Mix together flour and milk. There will be lumps but that's perfectly fine. Pour this over your chicken mixture. Sprinkle shredded cheese on top. Bake at 350 until the top is golden brown.

**TIP. For a thinned crust cut the flour and milk down to two cups each.

Enjoy!!

Stuffed French Toast

 This recipe has been our Christmas morning breakfast for as far back as I can remember. It brings the kids running to the table and they actually sit down to eat! The trick to this is to only cook it for Christmas. My family asks for it periodically throughout the year, but I won't give in. Keep it special and keep those little ones running to the table!

Now, this is enough to fill a 9 x 13 pan. You may want more or less for your family.

3 whole eggs

3 cups of milk

2 blocks of cream cheese at room temperature

Powdered sugar

vanilla flavoring

6 or 8 slices of loaf bread.

Syrup. You can use regular pancake syrup or a flavored syrup of your choice.

Filling;

Mix the cream cheese with a teaspoon of vanilla and two tablespoons of powdered sugar. You may need to add a tablespoon or two of milk until you get it to frosting consistency.

Beat the three eggs. Add the milk to the eggs mixing thoroughly. Dip a slice of bread into the mixture coating completely. Don't leave it in the mixture. Just quickly dip it. Place the bread into the bottom of a 9 X 13 pan. Continue with more bread until you cover the bottom of your pan. Gently spread the filling over the moistened bread. Dip the rest of the bread into your egg mixture placing it on top of the filling. Bake at 350 until golden brown. Allow it to cool slightly then sprinkle with powdered sugar.

Serve with syrup. I serve the small cocktail sausages on the side. ( Little smokies.)

You could also serve with fresh fruit, sausage patties, or bacon. The choices are endless.

Usually, one section of bread is considered a serving, so you can plan accordingly for how many people you have.

Enjoy!!

Mexican Chicken

 1 large bag of Tostitos crushed ( Party size)

3 or 4 large chicken breast

2 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of Rotell tomatoes and green chillis (Find on the canned tomato aisle)

 I large onion diced ( I like to use green onions when I have them on hand.)

3 or 4 cups of shredded mozzarella cheese ( I use the Mexican blend)

2 packs of taco seasoning or 3 tablespoons

Sour Cream optional

Boil chicken until done. Drain all but two cups of water from the chicken. Shred the chicken. Mix the taco seasoning into the chicken water. Pour this onto your shredded chicken mixing well. drain off any extra liquid and set aside.

In a bowl, mix together soups, Rotell, 3 heaping tablespoons of sour cream, and 1/2 cup of the seasoned water from the chicken.

put the shredded chicken in the bottom of a 9 x 13 pan. Sprinkle the onion on top. Put the crushed chips on top. Pour the soup mixture over the chips. Top with shredded cheese. Bake at 350 until the cheese is lightly browned and bubbly.

I serve mine with sour cream on the top or on the side.

Breakfast Casserole.

 Over the years, I have tried many variations of a breakfast casserole. I received this recipe thirty-eight years ago and it's the only one, so far, that my family enjoys.

old-fashioned cooked grits.

1 lb of sausage. ( I love using Wilson's hot sausage)

2 cups of shredded cheddar. (We like extra sharp)

1 can of rotell tomatoes and peppers. ( I use milder because the sausage is hot)

2 eggs

3 or 4 eggs for scrambling. (optional)

I/2 Cup of diced onion

Cook your grits according to directions.

As with all things I cook, I have to make a ton of grits.

While your grits are cooking you can go ahead and brown your sausage and onion.

I pour my sausage onto paper towels once it's done, to soak up some of the grease.

Now, I scramble my eggs in the same pan as the sausage. It just gives them a great taste.

Once your grits are done, find a big bowl and mix them with your sausage and scrambled eggs. Add the can of rotell. Add your two eggs and your cheese. Mix well and pour into a 9 x 13 casserole dish and cook at 350 until the top is golden brown.

Note. Now I don't add the scrambled eggs to my casserole. I like to serve them on the side. With a sliced tomato and a piece of toast. Enjoy!

8 layer taco salad

 Now our family actually makes a meal out of this! There are never any leftovers

.1 pound ground beef

8-ounce jar taco sauce, medium or hot

8 ounces cream cheese, softened

16 ounces sour cream

1.25-ounce package taco seasoning

16 ounce can fat-free refried beans

1.5 cups shredded cheddar cheese ( I use four cups.)

1/2 cup shredded lettuce

1 cup diced tomatoes ( I use 2 or 3 tomatoes)

2 ounce can sliced black olives, drained

2 green onions, diced

* I crunch one small bag of tortilla taco chips to add as my first layer.

Instructions

* Note. I mix my refried beans in with my cooked meat.

Brown the ground beef in a large pan. Drain the fat and add the taco sauce. Mix well and set aside.

In a bowl, beat the cream cheese until smooth. Add the sour cream and taco seasoning. Mix until well combined.

In a 3 quart dish, begin layering in this order - ( I like to add some crushed tortilla chips first) refried beans, cream cheese/sour cream mixture, ground beef, cheddar cheese, lettuce, tomatoes, black olives and green onions.