Monday, September 21, 2020

 Squash Dressing

3 cups cooked squash
1 onion, chopped
1 can Cream of Chicken Soup
1 cup sour cream
3 eggs
3 cups crumbled cornbread (or Ritz crackers)
Salt and Pepper to taste
Shredded Cheese (Optional)
Rotel tomatoes (Optional)
Mix squash, onion, soup, sour cream and eggs together; mix well.  Add cornbread to this mixture, mix well.  Pour into a greased 9 X 13 inch baking dish.  Bake at 350 degrees for 30 minutes.

Thursday, July 9, 2020

Ultimate Chicken Spaghetti

Ultimate Chicken Spaghetti

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Servings: 6 to 8

Author: Stacey Little | Southern Bite


  • 2 pounds frozen boneless skinless chicken breasts
  • 1 (16-ounce) package spaghetti
  • 1 (10-ounce) can Ro*Tel Tomatoes
  • 2 (10.5-ounce) cans cream of mushroom soup
  • 1 (16-ounce) package Velveeta cheese
  • 4 ounces cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese


  • Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
  • Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
  • Cook the pasta according to the package directions. Drain and set aside.
  • In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
  • Bake for 20 to 30 minutes or until heated through and the cheese has melted.

Thursday, June 25, 2020

Sharon's Taco Dip

Sharon's TACO DIP

8 oz cream cheese, room temp
1 can refried beans with jalapenos
2 Tbsp taco seasoning
shredded cheese
diced green onions
tortilla chips

Spread cream cheese into an 8" x 8" baking dish. Spread refried beans on top to cover. Sprinkle taco seasoning over the beans.
Top with shredded cheese, let your heart tell you how much.
Can you ever have too much cheese?
No!! lol
Top with diced green onion.
Bake in oven at 350° for 20 to 25 mins .... until completely heated thru & bubbly.
Serve with chips

Thursday, May 28, 2020

Brown Sugar Spiced Salmon


1/2 cup dark brown sugar

1 tablespoon chile powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Four 8-ounce salmon fillets


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
  3. Bake for 10 to 15 minutes, depending on thickness and desired doneness.

Wednesday, April 15, 2020

No Peek Chicken

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 1 1/2 hours or until done and “Don’t Peek!”
Your house will smell amazing!

Thursday, January 16, 2020

Pineapple Pecan Cake

1 cup chopped Pecans
2 c all purpose flour
1 1/2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup
1/2 c butter or 1 stick
1 – 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners’ sugar
Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.

Monday, November 25, 2019

White Chocolate Reindeer Chow Mix

A delicious sweet and salty treat for the holidays. You can substitute white candy melts for the white chocolate and shortening.

 3 cups Rice Chex cereal
 3 cups Cheerios cereal
 3 cups peanuts
 3 cups pretzel pieces or sticks
 3 cups red & green M&Ms
 20 ounceswhite chocolate
 3½ tablespoons solid vegetable shortening

Line a large baking sheet with parchment paper or wax paper; set aside.
In a very large bowl, mix together the Rice Chex, Cheerios, peanuts, pretzels and M&Ms.
In a medium bowl, melt the white chocolate and shortening in the microwave on 50% power, stirring every 30 seconds, until completely melted.
Pour the melted chocolate over the dry ingredients and quickly toss together until everything is pretty evenly coated in the white chocolate. Spread the mixture out on the prepared pan and refrigerate until it's set, about 20 minutes. Break up any chunks and store in tins or airtight containers in the refrigerator for up to 4 weeks.