Tag Archives: cheddar cheese

Seven Layer Salad


This is FOR SURE a favorite salad in this house. Feel free to add even more veggies ~ add broccoli, red pepper or more peas. Whatever is in the fridge! (My kids don’t even SEEM to notice the veggies in this salad, so that is why I add a bit more! Bonus!) ENJOY!!!

Seven Layer Salad
1 head of lettuce torn into small pieces
1/2 c. celery, chopped
1/2 c. of chopped green pepper
1/2 c. of chopped green onion
1 c. of peas
3/4 c. mayo
1/2 c. sour cream
3 TB. sugar
1/2 c. shredded cheddar cheese
4 hard-boiled eggs, sliced
6 strips of bacon, cooked and crumbled

Combine the mayo, sour cream and sugar ~ set aside. In a 9″ x 13″ pan layer the lettuce, green pepper, celery, onions, peas, dressing, cheese, eggs and bacon. Chill a few hours.

I hope you enjoy our families favorite lettuce salad!

Recipe adapted from Mom W’s “Salt Lick Salad” (aka Seven Layer Salad).


Chicken Tortilla Bake


Sometimes creativity at dinner can be hard, sometimes we run into a rut.

I have run into a dinner rut, perhaps because we are very near grilling season, burgers and shish-ka-bobs sound really good about now…….perhaps it is because I feel like I always make the same things or similar versions of the same things. Ever have dinner ruts?? What gets you out of them? Do you try new things or stick with the same ol’ favorites??

Chicken Tortilla Bake or Enchilada Casseroles, etc. ~ they are really nothing new…….not for us and probably not for you either BUT this one was a quick throw together and an easy bake AND  really good!!!

Sometimes we just need to have a few easy dinner meals that we can count out to come together quickly and to be enjoyed by the family! Dinners that require simple staples that most of us have in our house. This dinner helped me get out of a rut, perhaps it will help you someday if you are ever in a rut!!

Recipe Notes:
~ I used Homemade Cream “of” Soup. I added about 1/4 c. chopped onion to the butter melting part of the soup making. It gave nice flavor to the sauce.
~ You can make this Tortilla Bake earlier in the day, when things are perhaps a little quieter and you have more time. Just pop it in the fridge and take it out when you are ready to bake it. (May  need to add some time to the baking, if it is totally cold through.)
~ Last time I made this I used 1/2 can of leftover Rotel tomatoes and added enough salsa to make it equal 1 c.  I would do that again.
~ Rotel tomatoes give this dish a bit more of a kick then salsa, unless you use hot salsa ~ so choose your salsa spice depended on your families preference!

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Chicken Tortilla Bake

1 can cream of chicken soup (or 1 batch of this)
1 can Rotel tomatoes (drained) OR 1 c. salsa
(or a combo of both equalling 1 c.)
1/4 c. sour cream
1/4 c. milk
2 chicken breasts, cooked and cubed (equalling about 2-3 c.)
12 corn tortillas
1 c. shredded cheddar cheese

Mix together the soup, tomato product of choice, sour cream and milk.

Cut tortillas up, into strips. Layer 1/3 of the tortilla strips in a greased casserole dish (I use my oval Corelle casserole dish ~ it is a but smaller than a 9″x13″ pan, but deeper. So a 9″ x 13″ pan could work too, I would think. However it might bake quicker, so keep that in mind.) Then top with 1/2 of the cooked chicken and half of the sauce. Repeat (tortilla strips, chicken, sauce). End with the last layer of tortillas, then cheese.

Cover and bake @ 350° for 40 minutes. Uncover and bake 5 more minutes to brown the cheese just a bit.

Delicious topped with lettuce, tomatoes, sour cream, etc.

Serve with a chopped salad and ENJOY!!

Recipe adapted from thrityhandmadedays.com. (By the way, her pictures look MUCH more appealing than my “leftovers”! Sorry about that!) ((Pardon the green plate shadow in the corner, someone was being silly.))

Onion Cheese Bread


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A hobby of mine is recipe reading and collecting and years and years ago ~ before the thought of a blog EVER crossed my mind or before I even knew what a blog was……I wrote down recipes and cannot always remember were I got them from, this Onion Cheese Bread is one of those recipes, bummed I cannot remember the recipes origin ~ but I am happy to have it and have made it countless times! It is a REALLY quick throw together and bakes quick too and pairs well with …well….really anything.

Onion Cheese Bread  
1 TB. oil
3/4 c. diced onion
1/2 c. milk
1 egg, beaten
1 1/2 c. bisquick
1 c. cheddar cheese
1/2 tsp. onion salt
2 TB. melted butter
1 TB. parsley
Saute’ the onion in oil till browned a bit, to desired color ~ my desired color is brown, it is nice and sweet then. Let cool just a bit. In a bowl, combine the Bisquick, egg and milk. Mix and add 1/2 of the cheese and the onions. Spread this in a greased 8″ pie plate. Melt the butter and add the onion salt. Brush this over the dough. Sprinkle with parsley. Top with remaining 1/2 c. of cheese. Bake @ 400* for about 15-20 minutes till nice a brown. Cut into wedges, serve and enjoy.

Chicken Wild Rice Vegetable Casserole & Candied Sweet Potatoes & Carrots


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My boys are picky. I am trying to not let them be picky. HA! (Right?!) Anyways. I want them to try things. I want them to eat well…….It is the never-ending battle with young kids. Two of them are always saying “I don’t like it…..” AS they are walking to the table. Humph.

Why am I telling you this?

Well, they all stared at this dish. Starting to say that they didn’t like it. I gave them each their  small  scoop and asked them to eat it. They all did and a few even asked for more! That is a successful dish, in this house.

I wonder if this would be good with different veggies ~ I think broccoli would be good.

Wild Rice with Chicken and Vegetables 

1/2 c. diced onion
1 c. peeled diced carrots
3/4 c. diced celery
1/4 tsp. garlic powder
2 TB. olive oil
2 c. cooked shredded chicken
6 oz. box of “Uncle Ben’s” Long Grain and Wild Rice

Cheese Sauce ~
4 TB. butter
1/4 c. flour
salt & pepper to taste
1 tsp. chicken bouillon granules
1 c. water
1 c. milk
2 c. cheddar cheese
1 c. cheddar cheese (opt. ~ use for topping)

Prepare the long grain and wild rice, according to the pkg. directions. Set aside.

In a skillet, heat the oil, add  the veggies and the garlic powder. Saute’ till softened, and maybe a BIT browned.  Add a touch of salt & pepper if you want too.

Combine the prepared rice, chicken and vegetable mixture. Mix well.

Prepare the cheese sauce. First melt the butter in a saucepan and add the flour, chicken bouillon granules and salt & pepper. Stir till smooth, cook for just a few seconds. Slowly whisk in the water and milk. Whisk till smooth. Cook a few minutes till thickened. Add the 2 c. cheddar cheese and whisk till melted (over low heat).

Add the cheese sauce to the chicken mixture. Stir. Pour into a greased 9″ x 13″ pan and top with remaining 1 c. of cheddar cheese.

Bake @ 350° for 30 minutes (if baking right away) and closer to 45-60 minutes if your casserole is chilled.

Serve. Enjoy.

Recipe adapted from Picky Palate.

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My kids looked at these, unsure, at first. They are picky (have I mentioned this??) Well, the moment I said they are called “Candied Sweet Potatoes” ~ they tried them, most of them liked it!

Be sure to stir these a few times, so the brown-sugary yumminess gets all spread well. Now, resist the temptation to sample STRAIGHT out of the pan. Trust me. Your mouth, tongue, cheek and chin WILL thank you! That sugar/butter mix is like 1000°. No joke.

Candied Sweet Potatoes & Carrots      

3 sweet potatoes
2 large carrots
4 TB. butter
5 TB. brown sugar
1 tsp. pumpkin pie spice

Peel the sweet potatoes and cut into 3/4″ – 1″ cubes. Peel the carrots and cut into 3/4″ – 1″ pieces. Put into 9″ x 13″ pan.

Melt the butter and add the brown sugar and pumpkin pie spice. Toss.

Bake @ 400° for about 45 minutes. Stir a few times. Transfer to  a serving platter. ENJOY!

Chicken Cordon Blue Casserole


Aldi Sales. March 27 ~ April 2

(See all Special Deals HERE)

Pardon my small break from Aldi posts.

Ham ~ Prices range from 99¢ – $1.49 per lb.

Turkey ~  $1.19 per lb.

*EGGS ~ 99¢ each!   Crescent Rolls ~ 99¢ each. Cream Cheese ~ 99¢ each.

BUTTER ~ $1.99 each.

Jumbo Buttermilk Biscuits or Jumbo Flaky Biscuits ~ $1.29 for 16 oz. container.

Asparagus ~ $1.49 for 16 oz. pkg. Carrots ~ 49¢ fpr 16 oz. pkg. Green Peppers ~ 3 pack for 99¢.

Oranges ~ $1.49 for 4 lb. bag. Pineapple ~ $1.49 each.

Chunky Applesauce, Peach or Strawberry ~ $1.69 each.

Puffed Corn, Butter or Cheese  Flavor ~ $1.29 for 8 oz. bag. Time to make Caramel Puffs??! Yep!

A friend from college used to make this for us all the time. It was our “fancy” dinner. She never ever EVER measured anything and everything always came out so yummy. I treasure my “recipes” from her.

With Easter ham dinner coming up, you MAY be in need for a way to use some leftover ham up. So I thought I should share!  Hope you guys enjoy.

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Chicken Cordon Blue Casserole

1 1/2 – 2 c. leftover cooked ham
1 1/2 – 2 c. leftover cooked chicken or turkey
2 TB. butter
2 TB. flour
1/2 tsp. chicken bouillon granules
dash of pepper
1/2 c. water
1/2 c. milk
1 1/2 c.  cheese (can use Monterey Jack, cheddar, Swiss ~WHATEVER)
box of stuffing mix (maybe 6 oz.?? the add hot water kind)
1/2 c. cheddar cheese (opt.) for topping

Prepare the stuffing according to box directions.

Melt butter, add flour, chicken bouillon and pepper. Whisk till smooth. Slowly add the water and milk and heat till thickened.

Put the ham and chicken or turkey in a 9″ x 13″ pan (greased) ~ or you can use a smaller pan. Pour the sauce over (if using canned cream soup, then thin with a splash of milk). Top with cheese. Top with prepared stuffing. Sprinkle with extra cheese, just cause.

Bake @ 350° for about 40-50 minutes till heated through and top is a bit browned. Serve and enjoy.

(I usually serve with mashed potatoes and a vegetable.)

Thanks Jess for the recipe.

Crock Pot Beef Enchiladas


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I really enjoy using my crock pot, do you? I find it very helpful, usually there is more time in the daytime hours to throw dinner together then in the afternoon hours. So I really enjoy recipes that can be thrown together in the morning and either start cooking in the crock pot or chill in the fridge till I am ready to put it in the oven. I will say nothing more about this recipe EXCEPT to quote 2 of my kiddos and they preciousness-es that they said while eating this dinner.

Quote # 1.   ~  “Mom, if you were a baker in a contest and you  made this  and I was the  judge,  you would be the winner.” *Tears from mother. Sweetness that melts my heart.*

Quote # 2.   ~  “I pick this as my birthday dinner.” Well……..honey, that is now ABOUT 7 dinners you have picked  for your birthday dinner, looks like we may need to narrow some things down……

I saw this recipe idea in a Taste of Home Magazine, I thought “Really, will this work? Will you see the tortilla layers? Will I be able to lift it out of the crock pot? Will the kids like it as much as they like oven cooked enchiladas? Will. it. work? Will. it. be. good????”

Yes, yes, yes, yes, yes, and yes.

I hope your family enjoys as well!

*My family is not keen on black beans or pinto beans, but if your family IS then feel free to add a can (rinsed and drained) in with the meat layer (plus it will stretch the meat layer a bit further as well!).

* This serves 4. It was just the right amount to feed my family (2 adults, 4 kids). Though in a few years I KNOW it will not be enough! I think you should be able to make more of the meat sauce (a batch and a half) and add a few more tortillas without a problem IF you need to stretch it a bit further!

* IF you do not have a round crock pot that will fit tortillas, that is fine, just tear your tortillas to fit in your crock pot. Try to use 1 torn up tortilla per layer.

* I lined my crock pot with heavy-duty foil, I wanted to see if I could lift it out and to see what it would look like. IF you do not want to do this, then just be sure to grease your crock pot WELL and serve straight out of the crock pot with a serving spoon. That will work just fine as well!

* Rotel Tomatoes have heat to them, as well as some chili powders. We are a family who enjoys heat but IF your family does not, then maybe skip the hot sauce or just try a drop or two.

* The meat layer IS not very thick (hardly covering the tortilla under it), this is so the enchiladas STAY is a stack. I generally left the edges of the tortillas without any meat sauce, so as it would not ooze over.

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Crock Pot Beef Enchiladas 

1 lb. ground beef
1/2 a large onion, chopped
1/2 a green or red pepper, chopped
1 can (10 oz.) Rotel Tomatoes (tomatoes with green chilies in them)
1/2 c. salsa
1/2 c. black olives, sliced
1 1/2 tsp. chili powder
1/2 tsp. salt
1/8 tsp. pepper
3 drops of hot pepper sauce
6 medium flour tortillas
2 c.  shredded cheddar cheese
toppings for tacos (like sour cream, lettuce, tomato…etc.)

Brown the ground beef with the onion and pepper. Drain. Add the undrained tomatoes, salsa, black olives, chili powder, salt, pepper and hot sauce to the ground beef mixture. Simmer about 5 minutes. Just to meld flavors a bit.

Line your crock pot heavy-duty foil and grease the foil well. Time to layer! Start with 2 scoops of meat sauce in the bottom of the crock pot, then tortilla, then more meat sauce (I generally did about 2 scoops per layer, try to judge how much meat sauce you have to tortillas left ~ you will END with a tortilla.) Then a sprinkle of cheese, tortilla, sauce, cheese, repeat. End with tortilla on top sprinkled with some cheese.

Cover your crock pot and cook on low for about 6 hours. Lift out by the foil and set on your serving platter, I cut off the foil that I could get at. Serve with the taco toppings your family enjoy, and ENJOY!!

Recipe adapted from Taste of Home Magazine.

Bacon Cheddar Cheese Ball


Appetizers and snacks are a given this time of year, sometimes that is all we have for dinner and that is fun. This cheese ball was a new one I tried for this year, and it was really enjoyable. ↓

Games are also a given this time of year! Whether you are playing with  your kids, your husband, your family or your friends ~ usually game playing leads to loads of laughing. I, myself, have always been a game loser. It stems back from the times we would play Memory and my brother would cheat… I would lose, he would win. Cheater. (YEP, callin’ you out bro.)  Playing ANY game with my husband….I lose 9.9 times out of 10. As a mom, I just cannot win. When we  play Memory, my husband and kids stacks are HUGE and I maybe have 2 matches. Believe me I am trying. I guess I need to learn to watch.  Playing Uno, our kids lambast us with “draw 4’s” and “draw 2’s” like crazy. Dad and mom end up in 4th and 5th place. Ha. Funny……

New Years Eve is right around the corner. The year did fly by. It is fun to look back on the past year and think about it, the good AND the bad. We have much to be thankful for.

I hope you have a wonderful Old Year’s Day and New Year’s Day! Whether you are with friends or family, enjoy.

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Bacon Cheddar Cheese Ball 

8 oz. pkg. cream cheese, softened
3 TB. mayonnaise
1/8 tsp. Worcestershire sauce
3 drops hot sauce
1/4 c. crumbled crisp cooked bacon
1 c. shredded cheddar cheese
2 TB. sliced green onion
1 c. chopped walnuts

Combine the cream cheese, mayo, Worcestershire sauce and hot sauce. Beat at a medium speed till combined. Stir in the bacon, cheese and green onions.

Wrap in plastic wrap and shape into a ball. Chill till it is cold and will hold the “ball” shape. Roll in the chopped walnuts and chill till ready to  serve. Serve with crackers.


Recipe from Jen K., from the “Only the Good Stuff” Cookbook.