Easy Cheesy Chicken Casserole {Totally Tasty Tuesdays}

I made this dish and my children really liked it. My daughter said it tasted like these Chicken Rolls except with noodles instead of crescent rolls. I got the recipe from Gooseberry Patch. Enough said. Plus it has the words Easy & Cheesy in the title. Can't really go wrong there.

Printable Version

Ingredients

3-4 chicken breasts, chopped and cooked or 1 (14 oz.) can chicken

16 oz. egg noodles, cooked

24 oz. sour cream

2 cans cream of chicken soup

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

1 sleeve Ritz crackers, crushed

1/4 c. margarine, melted

2 Tbsp. Poppy seeds (optional)

Directions

• Combine chicken, sour cream, soup & cheeses in a large bowl; stir to combine.
•  Add the noodles and gently stir till coated. 
• Pour into a greased 9x13 baking dish. 
• Mix crackers and margarine; sprinkle over the top. 
• Sprinkle with Poppy seeds. 
• Bake at 350 degrees for 25-30 minutes or till crackers are crispy and golden brown and cheese is melted.

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Old Fashioned Donuts

I have never made homemade donuts. I needed a treat to bring to my book club and was flipping through some Taste of Home magazines. Then I found one I had marked and it was for these donuts (or doughnuts if that's how you spell it). I thought, "why not?" and they were so good! They are a cake donut, so if you can make cut-out cookies and you can fry food, you can make these. I got about 18 out of my batch. I didn't use the donut holes, though. I just kept making more donuts instead by smooshing the dough back together. I will make holes next time. I used cinnamon and sugar as my coating. You could try powdered sugar and baking cocoa, or make a glaze like Cider flavored or Maple or fruit.

2 Tbsp. butter, softened

1 1/2 c. sugar, divided

3 eggs

4 c. all-purpose flour

1 Tbsp. baking powder

3 tsp. cinnamon, divided

1/2 tsp. salt

1/8 tsp. nutmeg

3/4 c. 2% milk

oil for deep frying

In a large bowl, beat butter and 1 c. sugar until crumbly, about 2 minutes. Add eggs. Combine the flour, baking powder, 1 tsp. cinnamon, salt, and nutmeg.Add to butter mixture alternately with the milk, beating well after each addition. Cover and refrigerate for 2 hours. 

Turn onto a heavily floured surface; pat dough to 1/4 inch thickness. Cut with a 3" donut cutter. (Or use a cookie cutter and a water bottle lid for the hole.) Fry donuts a few at a time to golden brown on both sides. Drain on paper towels. Combine the remaining sugar and cinnamon; roll warm donuts in mixture.

Just look at all that sugary goodness!

Optional Toppings...

Cider Glaze:

2 Tbsp. apple cider

1 Tbsp. cream 

1 c. powdered sugar

Mix.

Maple Glaze:

1 c. powdered sugar

3-4 Tbsp. maple syrup

Mix.

Fruit Topping:

2 Tbsp. fruit jam

1 c. powdered sugar

2 tsp. milk

Mix.

Printable Version

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Quinoa Taco Salad

Quinoa taco salad with avocado and lime- perfect for a gluten-free diet.

Quinoa Taco Salad

Looking for a fresh idea for a summer picnic or backyard get-together? This cool and breezy quinoa taco salad might be just what you're craving. Laced with lime juice and sea salt, the combo of fluffy quinoa and ripe avocado, spiked with red onion and sunny sweet pepper, served on a crisp bed of romaine lettuce, is a light and healthy twist on the salsa drenched bean and cheese heavy taco salads so ubiquitous years ago. It's a total win for gluten-free vegans and vegetarians. And let's face it.

Quinoa is much more hip than canned re-fried beans.

The inspiration for a quinoa taco salad was sparked over on the Gluten-Free Goddess Facebook page. Reader (and long distance friend) Patsy commented on a thread about Memorial Day picnic salads, mentioning her current fave, quinoa taco salad. We all perked up.

Quinoa? As a taco salad? Brilliant.

Patsy generously shared her recipe with me. It called for diced tomatoes, black beans and cheese, so I revamped the flavors to create a lighter, legume-free vegan version. Quinoa is a complete vegetarian protein, so you really don't need the black beans (as a complementary protein), unless, of course, you're fond of those fiber rich little beauties in your quinoa salad.

Read more + get the recipe >>

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Memorial Day Recipe Round-Up

Memorial Day is coming and that is when most folk break out the BBQ Grill and Dutch Oven cooking if they haven't already done so. I love cooking outdoors. The flavors just taste so incredible. I've rounded up some of my recipes that would be perfect for this weekend's meals. Just click on the pictures for the recipes. Enjoy your holiday weekend!

Grilled BBQ Chicken

Greek Souvlaki

Dutch Oven Potatoes and Lemon Chicken

Mandarin Orange Jello Salad

Hand Pies

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Reuben Casserole {Totally Tasty Tuesdays}

 A few weeks ago, I was able to go to the Taste of Home Cooking School. It was a blast! If you ever get the chance, go to one. The instructor made some pretty great looking dishes. This is one of them. I love a Reuben Sandwich. I love everything about it. Sauerkraut, corned beef or pastrami, cheese, rye bread...oh yes. This is all those put into a casserole with noodles. I forgot the bread crumbs on this, but it was still mighty tasty. I love casseroles. So easy and so comforting. The sauerkraut gets drained and rinsed in this meal so there isn't such a strong flavor, which works well here. My husband even had seconds which says a lot. I've said it before, but he's a food is fuel person, where I am a food is an experience person. So him having more of something usually means he likes the taste rather than because he is still hungry. Score for this dish!

5 c. uncooked egg noodles (I used a 16 oz. package)

2 cans (14 oz. each) sauerkraut, rinsed and drained

2 cans (10-3/4 oz each) cream of chicken soup, undiluted

3/4 c. milk

1/2 c. chopped onion

3 Tbsp. prepared mustard

3/4 lb. sliced deli corned beef, chopped

2 c.shredded Swiss cheese

4 slices day-old rye bread

4 Tbsp. butter, melted

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion, and mustard. Drain the noodles and stir into the sauerkraut mixture. Transfer to a greased 9x13 baking dish. Sprinkle with the corned beef and cheese. Place bread in a food processor; cover and process until crumbly. Toss with butter and sprinkle over the top. Bake uncovered at 350 degrees for 40 minutes or until bubbly.

Printable Version

I linked this to Fat Camp Friday

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Baked Zucchini Fries

I am sharing a healthy recipe today. Shocker. I know. I love zucchini. I love fries. Put them together and you get these guys. Healthy doesn't always equal tasty. These fries do match up healthy and tasty. These are baked, not fried and just as good. You can eat them as they are and be happy. Or you can dip them in ranch dressing and be happier. Your choice.

1 1/2 c. Panko (Japanese Bread Crumbs)

3/4 c. shredded Parmesan Cheese

2 tsp. Italian Seasoning (I made my own)

1 tsp. Kosher (coarse) salt

1/4 tsp. ground pepper

2 large egg whites

2 large zucchini

Italian Seasoning
3 tablespoons dried basil

3 tablespoons dried oregano

3 tablespoons dried parsley

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Mix together and grind up or smash with the back of a spoon. Store in an airtight container.

Preheat oven to 425 degrees, with racks in upper and lower thirds. Lightly coat 2 cookie sheets with Pam. In a wide shallow dish, mix together all but the egg whites and zucchini.

In a bowl, lightly beat the egg whites. Cut the zucchini crosswise and cut into 1/2-inch wedges.

Working with one at a time, dip the zucchini into egg whites and then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden and crisp, 20 minutes. Flip over halfway through baking time. Season with salt and pepper and serve immediately. Dip in ranch if desired.

We ate ours along side French Dip sandwiches. Perfect partners.

Printable Version

I linked these to Tuesday Talent Show

Melt in Your Mouth Monday

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If you could eat gluten, would you? The option is one step closer.

Dining out is a minefield if you have to be gluten-free.
Would a vaccine make life easier?

There may be a celiac vaccine in our future.

That's the word from Down Under this month. An Australian biotechnology company called ImmusanT, Inc. is developing an immunotherapeutic vaccine for celiac disease. And guess what? The Phase 1 clinical trial went swimmingly. Read about their positive results here at the NFCA's Celiac Central.

It's a very odd feeling to imagine eating gluten again, after almost ten years of banishment. A decade of shunning gluten is no small feat. In a food culture that worships wheat, and elevates the gentle science of baking to both a high art (think crusty, fresh baked baguette) and a low art (say, pizza pockets), living gluten-free is akin to attempting to mambo in a minefield. Gluten lurks everywhere. Not only where you’d anticipate it (pizza, bagels, beer) but in sly, coy disguises, hiding in plain sight (soy sauce, broth, herbal tea). And even the most modest of amounts (a few stray crouton crumbs, perhaps) can trigger one’s hyper-vigilant immune system and ignite a fiery swath of digestive destruction, albeit mostly invisible to the naked eye (unless, like me, you are doubly blessed with symptoms and sport the eruptive skin rash known as dermatitis herpetiformis on your butt).

Feelings akin to those sticky, fluttery uncertainties (if not subtle panic) one feels dodging the unbidden proposal of matrimony (or tip-toeing backwards on a Sunday morning walk of shame) begin to trickle in.

Is this something I really want?

And would I, if I could?

Read more + get the recipe >>

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Whole Grain Gluten-Free Bread

Whole grain gluten-free deliciousness.

Just when you think you have it all figured out, life snakes you a curve ball and rattles your position. Just a little a bit. Just enough to make sure you're still awake, still paying attention. Because what is life about if not change? Change is the only constant. Change is our true companion.

Nothing stays the same.

Especially persnickety celiac tummies. I know this from readers. I know this from gluten-free bloggers. I know this from personal experience. We start at A, oblivious. We skip and stumble to D. We settle in. We think G or J is pretty cool. Then Q throws us into a tizzy.

We discover gluten is an enemy. Then maybe milk. Or mustard. Or kidney beans. You name it. Fill in the blank. Most of us with celiac disease end up with a few additional culprits on our Need to Avoid List. Maybe not right away. But over time, many of us will have to fine tune our repertoire of ingredients.

If we want to stay healthy.

If we want to grow stronger, not fatter.

If we want to feel trim, not bloated.

Which brings me to bread. (What celiac conversation doesn't lead to bread, I ask you?)


Read more + get the recipe >>

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Swiss Gratin Potatoes

Side dishes are an important part of any great meal. The steak, chicken, pork or whatever may be the star of the show, but it does need a good sidekick to complete the goodness. Enter the Swiss Gratin Potatoes. I {heart} swiss cheese (or mouse cheese as my children call it). Yes it stinks, but it tastes incredible. It is the perfect cheese for these potatoes.

4c. peeled and sliced potatoes

1/4 c. butter

1/4 c. flour

1 c. milk

1 c. heavy cream

1 c. chicken broth

1/2 tsp. salt

1/4 tsp. pepper

1 c. Swiss cheese, shredded

Layer the potatoes in a 9x13 baking dish. Melt the butter in a saucepan. Stir in the flour. Add milk, cream, & broth, whisking until smooth. Cook till thickened. Add salt & pepper. Pour over the potatoes. Bake at 350 degrees for 45 minutes. Sprinkle with the cheese and bake another 15 minutes.

Printable Version

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Guest Post: The Better Baker

I have another awesome blogger guest posting today! I love these guest posts. It's so fun to bring someone new to my blog to share their recipes and cooking styles. We all have our own and this lady has excellent taste (no pun intended, well maybe a little). It's Marsha, The Better Baker. She is such a fabulous lady that I've become friends with through blogging. And she has a great apron collection (my kinda gal). Thanks, Marsha, for posting today!

 Hello Dear Bloggers -

First of all, I want to thank Mandy for the honor & privilege of sharing at her great blog. I've followed Mandy for a long time - she's a gal after my heart with her simple and family-oriented recipes. I just squealed with delight when she asked me to do a guest post.  YOWZA!  She's such a cutie, and her kids are too. 

I've been married to my high school sweetie for over 43 years. I'm mom to 3 - Nana to 8 beautiful grandkids. My hubby is retired military - diabetic, and 100% disabled because of exposure to Agent Orange, so I lean toward using healthy ingredients. I love simple, easy recipes using everyday ingredients. I want to be ready to cook & bake at all times!

Whenever folks have commented that I'm a good cook, my favorite response has always been "But I'm a Better Baker".  How I love living up to my name!

I had my own cookbook (300 easy recipes using every day ingredients) published in August 2010.  Have sold nearly 500 copies already (FYI - only about 75 in stores, the rest on my own...soo thankful that

whirlwind has slowed down=).

 With strawberry season coming on, I thought I would share this delightful summer dessert.  

 I received this recipe from a dear friend who always shares this yummy dessert when she gets an email recipe exchange request.

It's easy enough to put together and will be gone quickly, so make sure you have the ingredients to make another.

It was good enough to add to my cookbook too.

Changes I made: I cut the butter by 1 Tb. Not that it makes much difference, except it isn't as sticky when pressing into the pan.  Instead of the block of cream cheese, I found an 8 oz. tub of strawberry cream cheesespread - 1/3 reduced fat - hiding out in my fridge.  Because it was already sweetened, I didn't add the powdered sugar. (You can always substitute splenda if you need to watch the sugar intake). I also used the sugar free glaze. 

It is so delicious.  I ate my first piece for breakfast - right after I made it. And another piece for lunch.

You get the idea I'm sure.

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/2 c. brown sugar

1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened

3/4 c. powdered sugar

1 - 8 oz. tub Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour,butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1" cookie sheet.

Bake 12 - 15 minutes until browned. Cool. 

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up.  In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve.  Keep leftovers refrigerated. 

I'd love for you to stop by and visit me sometime.

-The Better Baker

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Recipe Round-Up {Strawberries}

Hey everyone! I am loving this spring weather that we finally have in my neck of the woods. It is a gorgeous 73 degrees outside and I am heading out to mow my lawn. Before I do, I wanted to round up my strawberry links. Strawberry season is here in full force and I love it! I made some jam last week and I bottled it this time. I usually freeze it, but wanted to try something different. Success! I have to thank Brandie for the recipe round-up idea. I've seen it other places, but she reminded me about it. Enjoy these refreshing treats! Just click on the pics for the recipes.

Strawberry Quick Bread

Strawberry Freezer Jam

Strawberry Julius

Strawberry Pancakes 

And one other...I am making homemade lemonade and adding this Strawberry Sauce to make Strawberry Lemonade. Yumm...

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