Tag Archives: onion

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).


Onion Cheese Bread


food 286

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


food 950

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.

food 953

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!

Fried Rice


food 268

Fried Rice is fantastic, it works well as a side dish or you can even make this into a “one dish wonder” by browning up some chicken and adding it in! Add or take away veggies as your family prefers.  (That is why I said “optional” behind several ingredients.) PLEASE if you can get it, use low sodium soy sauce ~ it tastes great and WAY less sodium!

*It is best to use rice that has been chilled for a while, if you do not have leftover from a previous meal that is fine ~ just be sure to cook it earlier the day so it has time to get chilled.

Fried Rice 
couple TB’s  of oil
2 garlic cloves, minced
2 TB. soy sauce
1 tsp. sesame oil
1-2 chicken breasts, cut up small (opt.)
1/4 c. finely cut up carrot (opt.)
1/4 c. finely cut up green pepper (opt.)
1/4 c. finely chopped onion (opt.)
1/4 c. finely chopped up celery (opt.)
2 eggs
2 c. LEFTOVER rice
1 c. or so of frozen peas
1/4 c. soy sauce

Heat the oil in a wok ~ if you have one. I do not so I use a large fry pan. Add the garlic and saute just a bit. Then add your chicken or your veggies, the 2 TB. soy sauce and 1 tsp. sesame oil. Cook till chicken is done and/or veggies are crisp tender. (I cook the veggies 1st, take out and then cook the chicken.) Take out and set aside meat/veggies.

Scramble up the eggs, put in pan and cook and chop up till cooked through. Add the chicken and/or veggies, the leftover rice and peas. Add the 1/4 c. soy sauce. Stir. Flatten out nicely, cook and flip parts over and press down and cook and flip….this will give you some nice crispy parts. Now it is done and you can add chives to the tip for a lovely garnish.

Thanks Sarah for the recipe and “teaching” me how to make fried rice, we LOVE it!

Stuffed Acorn Squash


I cannot seem to get enough squash this time of year. How about you?? Do you have any certain way you enjoy eating squash?  A fun recipe to share??? This looks fancy, but is simple to put together, I loved the sweetness from the cranberries…..the sausage…the squash….the spinach…sweet red pepper…OH, I just enjoyed it all! I hope you do too!!! (Have I mentioned that I LOVE fall recipes????)

Now, I will be honest and say that I am the only one in my family who enjoys squash ~ acorn or butternut.  BUT they all enjoy the filling, so I bake a batch in a pan for them without the squash and enjoy the squash ALL myself….they don’t know what they are missing!!!!

* As far as the rice goes, I used leftover brown rice. Feel free to use whatever you have ~ white, brown, wild ~ it is all good.

Stuffed Acorn  Squash 
1 acorn squash
1/2 lb. sausage
1/3 c. onion, chopped (I used red)
1/2 c. red pepper, chopped
1 egg
2 TB. milk
1 c. fresh spinach, cut up a bit
1/2 c. bread crumbs
1/2 c. cooked rice
1/2 c. cranberries
salt & pepper to taste

Cut the acorn squash in half, clean out the seeds. Put cut side down in a 9″ x 13″ pan and fill with about 1 inch of water. Cover tightly. Bake @ 350* for about 45 minutes to 1 hour, till tender.

Meanwhile, cook the sausage with the onion and red pepper. Till no longer pink. Drain. Add the egg (beaten), milk, spinach, bread crumbs, rice, cranberries, salt & pepper. Stir to combine.

Flip the acorn squash halves over and fill with the sausage filling. Bake, uncovered, @ 350* for about 40 minutes till filling it HOT and starting to brown on the top and the squash is soft. You can either eat it out of the shell or scoop it onto your plate. Enjoy!

Last days to partake in the Fall Give-away!!! Thanks to ALL for your fun/helpful/kind/enjoyable comments. I love it!!!

Roasted Vegetable Lasagna & Cake Balls


Aldi Sales for Oct. 10-Oct. 16.

* I was wondering if you all can help me out here. Those of you who shop at different Aldi stores, do you EVER notice that the prices I have listed are different from those in your store? Do you skim over the price and just look for the “special buy” item itself and IGNORE the price? I don’t NEED to type the actual price if it is not helpful OR if it is not a nationwide price, ya know?? Just wondering…… I will keep it as I always do for this week, patiently waiting your help! 🙂

* Oh, PLEASE note if you plan on trying the Butternut Squash Soup PLEASE re-check the recipe. It calls for CHICKEN bouillon not BEEF. Oops. Thanks to a friend for pointing that out!!  Thanks! On that note, please let me know if you ever see typos or if a particular “link” does not work! (Or the occasional bad word…..sorry!)


Let’s talk “special buys” and “seasonal items”!

* It IS that time of year again, when all the wonderful “seasonal items” come out. Time to STOCK up for that holiday and winter baking! I am JUST sharing some of the items. I could not list them all and I am sure there are some in the store that are NOT in an ad.
Peanut Butter (40 oz. for $4.49), Light Corn Syrup (32 oz. for $2.49), Coconut Flakes (14 oz. for $1.49), Baking Powder (8.1 oz. for 99¢), Baking Cocoa ($2.49), Assorted Varieties of Sprinkles (3-5 oz. for 99¢), Blueberry Pie Filling (21 oz. for $2.49), Apple Pie Filling (21 oz. for $1.49), Almond Bark, chocolate or vanilla(24 oz. for $2.49). (Has anyone tried the Chocolate Almond Bark?? How is it?)

* Look for a recipe below that used both Cake Mix (a 16.5-18.25 oz. box is 99¢) and Frosting (16 oz. container is $1.29).

* Now is a good  time to grab Powdered Sugar and Brown Sugar ~ 32 oz. bags are $1.39 each. AND Evaporated Milk is 65¢ for a 12 oz. can.

* APPLES. 3 lb. bag for $2. 49 ~ probably a few varieties to choose from. Honey Crisp are $2.99 for a 2 lb. bag. Don’t forget a 3 pack of Caramel Apples for $1.29!!

* I love that Aldi has lasagna noodles (16 oz. box for $1.29), I always like to have a box in my pantry. ESPECIALLY to make Roasted Vegetable Lasagna.

* MUCH MUCH more in the ad! Check it out here!

Do you shop at Aldi? If so WHAT is YOUR favorite “seasonal item”??

(My favorite is the Vanilla Almond Bark. For sure. Well, and the different varieties of chocolate chips ~ last year they had bittersweet, or was it dark chocolate? Either way I was giddified.)  


Roasted Vegetable Lasagna

Sharing recipes is a VERY important part of cooking/baking. My friend shared this recipe with me. Her family enjoyed it A LOT,  I knew my family would eat this…but would they eat it happily AND want it again??!?!!?? Well, I was pleasantly surprised, they all CLEANED their plates, it WAS FANTASTICALLY delish. I hope you too enjoy sharing recipes with your friends AND trying new unique things!!  This recipe has become a favorite around here. I hope your family enjoys it too!!!

 I was a little nervous about serving a meatless lasagna dish, especially one with eggplant *ugh*, and veggies that my kids usually push around on their plates. SURPRISE! No one asked ” hey, where’s the meat???” or “what IS this vegetable?!?!?!?” My kids can be picky, but they ate this great…..why not try it out on your family too?!!!

* I did not use “no cook” lasagna noodles. I just cooked the lasagna noodles I had, though I did cook them for about 2 minutes LESS than al dente.

* I had no Asiago cheese, I just used all Parmesan.

* I chopped my veggies small (to “hide” them a bit), the recipe tells you to slice them. That being said, I hid all my veggies IN the lasagna leaving none for the top. IF your kids are not vegafobiacs, then save some to sprinkle on the top for a much lovelier presentation.

* Remember to let your lasagna set for 15 minutes before serving or I PROMISE, it WILL be runny!

* Please don’t be scared by the list of ingredients…….it was NOT difficult!

Roasted Vegetable Lasagna 
1 small eggplant
2 small zucchini
5 plum tomatoes
1 red pepper
1 onion
3 garlic cloves, minced
1/4 c. olive oil
3 TB. fresh basil (I used about 1 1/2 tsp. dried)
3/4 tsp. salt, divided
1/4 tsp. pepper, divided
2/3 c. Greek olives, cut up (I skipped…but WILL try it next time I make this)
1/4 c. butter
1/4 c. flour
2 3/4 c. milk
1 bay leaf
1/8 tsp. nutmeg
5 TB. Parmesan cheese
2 TB. Asiago cheese (I skipped cause I did not have)
3/4 c. mozzarella cheese ( oh… I used MORE! about 1 1/4 c.)
6 no cook lasagna noodles (I used regular and cooked them under al dente)

(If cooking your noodles, then cook them to about 2 minutes under al dente, drain and let set till ready to assemble.)

Slice the veggies (into slices, chunks, chopped ~ however your family would like them), toss with the oil, 2 TB. fresh basil (or about 1 tsp. dried), minced garlic, 1/2 tsp. salt and pepper. Roast @ 450* for 20 minutes till tender.  Add the olives.

Melt the butter in a  medium sauce pan, add the flour and stir till smooth. Add the milk slowly and stir with a whisk over low heat. Add the bay leaf and nutmeg too. Cook and stir for about 2 minutes or till thickened.  Add 3 TB. of Parmesan cheese, the Asiago cheese, the rest of the fresh basil (or about 1/2 tsp. dried), 1/4 tsp. salt and some pepper to taste. Stir to melt the cheese, take off the heat and REMOVE the bay leaf.

Put 1/4 of the sauce down in a 7″ x 11″ pan. Add about 1/3 of the veggies (if saving some for the top, or use about 1/2 of the veggies), 1/4 c. mozzarella cheese and then lay down noodles. Repeat that layer one more time. Then, top with 1/4 of the sauce, the rest of the veggies, rest of the mozzarella cheese, remaining sauce and 2 TB. Parmesan cheese.

Cover and bake @ 375* for 30-40 minutes. Take out and let set for 15 minutes before serving.

Serve with salad and bread. Serves 6.

Recipe from Taste of Home (thanks Kathy for telling me about it!).

Do you have a recipe your family LOVES??? I would love it if you shared it here at favoritefamilyfoods@hotmail.com. I would be happy to make it and post it to share with others :). (Giving you or your recipe source the credit OF COURSE!) Thanks!

Cake Balls

About a year ago, little more than that, I was busy making these will my soon to be sis-in-law for her and my brothers wedding. That was fun. We had some practice nights and then a big baking night. It was fun. Use whatever combo of cake and frosting you like, then either dip in vanilla or chocolate almond bark.

* Almond Bark works the best for this. I know because I recently  tried it with the  chocolate chips  I had on hand and it was a near catastrophe. IF you are using chocolate chips, MAKE SURE  you have some parafin wax (found in the baking isle, near the chocolate chips)  on hand to  melt in~ it makes is smooth and easy to dip. 

* I HIGHLY recommend that you make this with STORE BOUGHT frosting (mother get back on your chair, I am sure I shocked you off of it…..). You may never hear me say that again, that stuff is not my favorite.  It just works better. I have made it with homemade frosting, but it makes  for a more “starts with “m” and rhymes with “hoist” ” cake ball, which sounds like it would be fine, but really isn’t right. IT is still good, just not “right”.  I will let you know when I find the right homemade frosting for this…..cause I WILL keep trying……

* Use any cake mix flavor, any frosting flavor and either vanilla or chocolate almond bark or chocolate or vanilla chips. Have fun with different varieties! (The one pictured is yellow cake with chocolate frosting. Well… and the bad chocolate melting malfunction…… FYI.)

Cake Balls 
1 cake  mix (9″ x 13″ size)

ingredients needed for baking the cake
1 container of frosting
almond bark  (at least a 24 oz. package, maybe more)

Prepare and bake cake according to package directions. Let cool about 20 minutes.

Frost with frosting. Stir it all up, cake, frosting and all.  (When it is still warm.) Let this chill in the fridge for about an hour or two.

Scoop into balls. (I use my Pampered Chef cookie scoop).  If you cannot roll into a ball, just chill the  mounds of cake numminess till it is cold and will let you roll it into a ball. 

Freeze the balls. 

Melt the chocolate of choice. Dip the balls in. Let set till chocolate has hardened. 

Enjoy. Have fun with it. 

No idea where this recipe came from.  Kristen?? Do you remember?

Butternut Squash Soup


Maybe this  is not a soup that you have ever made or tried, for me both of those were true. I probably NEVER would have ventured out and made this had I not be given a taste of it from a friend. I heated it up that night, thinking I would be eating it ALL myself. Nope. After everyone tried it I was left with 3 bites. No complaints, that was a good thing. I knew they would eat it IF I made it! This soup IS very rich, a small bowl will satisfy. Serve with a sandwich and you have a lovely fall meal.

(By the way this soup is very_____ (started with “c” and rhymes with “dreamy”.)

Thanks to Marijo and fam for having a green thumb and sharing some lovely butternut squash with me!!! I am SPOILED!!   I have made this a few times and am quite thankful to add this delicious soup to my squash recipe file ~ thanks Marijo for sharing your soup with me….THUS making me NEED the recipe!

*This recipe of soup will yield you about 6 servings.  (Well, unless you boil it tooooo long, it will yield a bit less. *oppss* IF that would by chance happen to you, well, just add a bit more chicken bouillon/water to get it to you desired thickness.)

* Check out the original recipe here at allrecipes. I did make some slight changes when I made it.  It called for 2 (8 oz.) packages of cream cheese. I used 1 (8 oz.) package. That was fine. I used 4 oz. of 1/3 less fat and 4 oz. of the full fat stuff. Either one would be fine.

* IF you prefer to boil your squash and not roast it, check with the original recipe. 

Butternut Squash Soup 
1/2 of an onion, cut into chunks
3 garlic cloves, peeled and smashed
1 large carrot, peeled and cut up into chunks
6 c. butternut squash, peeled and cut up
4 TB. butter, melted
salt & pepper
3 c. water
4 chicken bouillon cubes
1/2 tsp. marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
8 oz. cream cheese
Put the cubed butternut squash, garlic and onion on a large sheet pan. Drizzle with melted butter and sprinkle with salt & pepper to taste. Roast in a 350° oven for 1 hour, till lightly browned and tender.

Put the squash mixture in a pot, add the water, chicken bouillon cubes, marjoram, black pepper and cayenne pepper. Bring this up to a boil. Simmer just a few minutes, you want the cubes to be dissolved but you REALLY don’t want to boil away all the broth…. Add an 8 oz. cream cheese. * Blend till smooth.  Serve and Enjoy. 

* If using a blender then blend in a few batches, remember to be careful because it IS hot. If using an immersion blender then you can do it right in your pot, being careful not to cover yourself WITH hot soup.*

Recipe from Marijo, adapted from allrecipes.