A few years ago we were lucky to get to go to Walt Disney World on their free dining plan. We ate at the Whispering Canyon Cafe in the Wilderness Lodge one day for lunch and ordered Nachos. They were wonderful. Meaty, cheesy, just the right amount of spice. I set about to create a version to make at home and this is what I came up with. Not only are they delish, they are also easy and quick.
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Biscuits
These are the real deal. This recipe has been passed down through my mom’s family in Kentucky.
Preheat the oven to 450°. In a large mixing bowl stir together [Read more…] about Biscuits
Chicken and Dressing Casserole
This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles. If I have cooked chicken in the freezer, I can make this really fast. Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.
Chicken and Dressing Casserole
Ingredients
- 3 cups cooked chicken chopped
- 1 can cream of chicken soup
- 1 1/3 cups milk
- 1 box cornbread stuffing mix
- 3 Tbs. butter
- 1 can chicken broth
Instructions
- Put the chicken in the bottom of a baking dish (13×9 or nearly that size).
- In a large bowl, melt the butter in the microwave.
- Add the chicken broth and stir in the stuffing mix. Set aside.
- Mix the milk and cream soup together in a separate bowl.
- Pour the milk/soup mixture over the chicken.
- Top with the stuffing mix.
- Bake at 350 degrees for 45 minutes to one hour. I think it’s best baked uncovered, but my kids revolt if it gets too brown so I usually cover it for most of the time and then let it brown up near the end of cooking.
Nutrition
Pumpkin Muffins
Last week, when we were out of bread and cereal and anything else for breakfast, I whipped up a batch of these muffins. I mixed them up after dinner and we warmed them in the microwave the next morning. Even my pickiest child loved them. Of course, I didn’t tell him they were pumpkin or he would have refused to even try them. He didn’t find out they had pumpkin in them until he was on his third muffin. I love pullin’ one over on my kids!
The recipe is adapted from Country Living Country Mornings cookbook.
Mix 1 1/2 cups flour, 6 TBS sugar, 1 TBS baking powder, 1/2 tsp salt, 1/2 tsp. cinnamon, 1/2 tsp nutmeg together in a bowl.
In a separate bowl, melt 1/2 stick of butter in the microwave. Stir in 1 cup pumpkin puree, 1/2 cup milk, 1 egg.
Stir the wet ingredients into the dry until just moistened. You can also add raisins, but my kids would revolt, so ours are plain. Divide the batter into greased muffin pans and bake at 400 degrees for 15-20 minutes. Slather with butter and wash down with hot coffee, tea or milk. Savor fall!
Pumpkin Muffins
1 1/2 cups flour
6 Tbs. sugar
1 Tbs. baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins (or golden raisins) optional
1/2 stick butter
1 cup pumpkin puree
1/2 cup milk
1 egg
Mix the dry ingredients in a large bowl. Melt the butter and mix with the remaining ingredients just until blended. Bake at 400 degrees for 15-20 minutes. Makes 1 dozen.
Chicken Fiesta with Black Beans – a crockpot recipe
You’ll be declared “Best Cook” for making this dish and you’ll love yourself too for how easy it is. It’s a great feeling to have dinner all cooked in the crockpot when you get home after a long day, or just to know it’s finished and you’re free during that time before dinner when little ones get very needy.
This has been a go-to recipe for my family for years. We make it often at home. It also makes an appearance on vacation. Since we rent houses and travel with extended family, it makes sense to take food with us and save on the restaurant costs. This recipe is easy to throw together in the morning. We use a crockpot liner when vacationing so we can skip the scrubbing after dinner.
I usually serve Chicken Fiesta in tortillas, but it’s also really good over cornbread. If you’re in a hurry, check out this 15 Minute Skillet Chicken Fiesta. All of the flavor of the original, but much faster!
Chicken Fiesta with Black Beans – a crockpot recipe
Ingredients
- 3-4 boneless chicken breasts I like to use the tenders, as they break apart easily while cooking
- 2 cups frozen corn drained
- 1 can black beans rinsed and drained
- 1 Tbs. cumin
- 1 tsp. chili powder
- onion sliced
- green pepper sliced
- 14 oz. can diced tomatoes
- 6 oz. tomato paste
Instructions
- Combine all the ingredients in the slow cooker and mix well.
- Cover and cook on high for 5-6 hours or low for 7-8 hours.
- Garnish with cheese and serve over cornbread or in tortillas.