Corn Casserole

Ingredients:

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded Cheddar

Directions:

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. 


 Bonnie's Bite:
A new spin on cornbread. You'll need a fork! I got this recipe here.

Chuck's Favorite Mac and Cheese

Ingredients:

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden. 

 Bonnie's Bite:

I am not usually much of a Mac and Cheese fan, but this one is great. I've made it for a few parties and it's always a hit. I got this recipe here.

Butter Chicken

Ingredients:

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear. 

 Bonnie's Bite:

This is a great chicken recipe that you can pair with a number of sides. It's easy to make and you can spice it up if you want. I got this recipe here.

Hamburger Steak

Ingredients:

1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

Directions:

1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

 Bonnie's Bite:

I normally don't make the gravy for this. I am lazy and just use McCormick Brown Gravy Mix (mostly because of my intense hatred for onions). I got this recipe here.
 

Cordon Bleu Chicken Rolls

Ingredients:

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

 Bonnie's Bite:

This recipe is quite tasty! Probably my favorite Cordon Bleu recipe. I got this recipe here.

Parmesan Asparagus

Ingredients:

10 medium fresh asparagus spears, trimmed
4 teaspoons olive oil
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic salt

 

  Directions:  

Brush asparagus spears with oil; place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender. Combine Parmesan cheese and garlic salt; sprinkle over asparagus. 

 Bonnie's Bite:

This is one of my favorite ways to eat asparagus. I got this recipe here.

Potato Bacon Chowder

Ingredients:

 2 cups peeled, cubed potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 3/4 cups milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Directions : 

In a covered 3-qt. saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

 Bonnie's Bite:

One of my favorite homemade soups. Doesn't have that chowder taste, more of a baked potato soup. I got this recipe here.

Hawaiian Chicken Salad Sanwiches

Ingredients:

3 Boneless Skinless Chicken Breasts

1 small can Crushed Pineapple

3 Celery Stalks – chopped

½ cup Craisins

½ cup Cashews

Mayo to taste

Preparation:

Boil chicken 10 minutes; cool in fridge; shred chicken; mix ingredients.

 Bonnie's Bite:
If you aren't a pineapple fan try adding a can of mandarin oranges instead. These taste amazing on those big croissants from Sam's Club or Costco! Great for picnics and summer cookouts!

Hashbrown Casserole

Ingredients:

2 lbs Hash Brown Potatoes- Frozen

1 can (pint sized) Cream of Chicken

2 cups Sour Cream

2 cups Grated Cheddar Cheese

4 Tbsp Crushed Corn Flakes

Melted Butter

Preparation:

Mix hash browns, soup, sour cream, and cheese together; spread in greased 9x13 inch pan; top with cornflakes; pour melted butter over all; bake at 350 for 1 hour.

 Bonnie's Bite:

To make this a main dish add cubed ham to the Recipe. This is Daniel's Favorite :)

Butterscotch Pudding

Ingredients:

1 stick Butter- Melted

½ cup Flour

½ cup Chopped Nuts

1 pkg Cream Cheese- 8 oz

1 cup Powdered Sugar

1 cup Cool Whip

2 pkg Instant Butterscotch Pudding (according to pkg directions)

Preparation:

Melt butter in 9x13 inch pan; add flour and nuts; Bake at 350 for 15 minutes; cool and freeze until solid; mix cream cheese, powdered sugar and cool whip; pour on top of cooled mixture; mix butterscotch pudding; pour slowly on top of cream cheese mixture; let sit 15 minute cover with cool whip; cover with foil and chill.

Side Note:
This recipe comes from my Grandma Dietsch's kitchen. It has always been a family favorite.

Nabisco Strawberry Shortcake Squares

Ingredients:

64 Nilla Wafers

¼ cup sugar- divided

5 Tbsp Butter- Melted

2 ½ cups Cold Milk (less if almond milk/ skim milk)

2 pkg Jell-O Vanilla Flavor Instant Pudding and Pie Filling

1 ½ cups Cool Whip Topping- thawed

3 cups Sliced Strawberries

Preparation:

Crush 40 of the waters; mix with 3 Tbsp of the sugar and the margarine until well blended. Press firmly onto bottom of 13x9 in baking pan; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture. Refrigerate at least 3 hours. Meanwhile, toss strawberries with remaining 1 Tbsp sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 Tbsp of the strawberry mixture. Refrigerate any leftover dessert.

 Bonnie's Bite:
Not a traditional Strawberry Shortcake recipe, but I like it better. You be the judge :)

Chicken Unique

Ingredients:

6 Frozen Boneless Skinless Chicken Breasts

1 large jar Dried Beef

1 cup Sour Cream

1 can Cream of Mushroom Soup

6 slices Bacon (optional)

6 slices Swiss Cheese

Preparation:

Put slice of cheese on top of chicken breast; wrap each breast with 2-3 slices dried beef and 2 pieces of bacon; lay in shallow pan; mix soup and sour cream together and pour over chicken; bake at 250 for 4 hours.

Side Note:
If the Chicken Breasts are not frozen you will want to cook this for less time or else it will dry out. We make this a lot when we have friends over for dinner! Then you can brag that it took 4 hours to make :) This is also known as Chicken Eugene.

Spiced Porkchops

Ingredients:

½ cup Flour

1 ½ tsp Garlic Powder

1 ½ tsp Ground Mustard

1 ½ tsp Paprika

½ tsp Celery Salt

¼ tsp Ground Ginger

1/8 tsp Dried Oregano

1/8 tsp Basil

1/8 tsp Salt

Pinch of Pepper

4 Pork Chops- about ¾ in thick

1-2 Tbs cooking oil

1 cup Ketchup

1 cup Water

¼ cup Brown Sugar- packed

Preparation:

In a shallow dish combine first 10 ingredients; dredge pork chops on both sides; in skillet brown chops in oil on both sides; place in greased 13x9 in baking dish; combine ketchup, water, and brown sugar- pour over chops; bake uncovered at 350 for 1 hour or until tender.

 Bonnie's Bite:
When I was little I used to beg my Grandma Dietsch to make this for me when I would come stay the night. It's a family favorite.