Broccoli Salad
Ingredients: 1 bunch broccoli – 8 slices of bacon – 2 hard boiled eggs – 1 cup red onion, finely chopped – 1 tomato cut into wedges – 1/2 cup of mayonnaise – 1/4 cup of sugar – 1 tabelspoon vinegar.
Step 1: Wash and cut broccoli into bite size pieces. Cook the bacon, then cut the onion, tomatos, and bacon into finely chopped peices.
Step 2: Combine the onion, broccoli, tomatos, bacon, and egg all together in a mixing bowl with the broccoli.
Step 3: In a seperate mixing bowl combine the 1/2 cup of mayonnaise, 1/4 cup of sugar, 1 tabelspoon of vinegar. Take a stirring spoon and mix all three ingredients together until smooth.
Step 4: Pour the dressing mix over the combined ingredients. Let the salad cool in the refrigerator for 30-45 minutes before serving.
Berries Delight
This Berrie Delight dessert is by far my most favorite dessert I have ever had in my entire life. For someone who does not like the usual chocolate dessert finding this recipe made me so happy!
Ingredients: 1 Box of graham crackers (crumbled up) – 1/2 cups of sugar – 1/3 cup of melted margarine – 1 package (8 oz) of creame cheese (softened) – 1/4 cup sugar – 1 tbs milk – 1 container of cool whip (thawed) -2pints of strawberries – 2 packages Vanilla Jell-O Instant Pudding (4 serving size) – 3 1/2 cup of cold milk – 9×13 greased baking pan
Step 1: Combine/mix graham cracker crumbs, 1/4 cup sugar and melted margarine together in a mixing bowl. Then, spread out mix andpress firmly on the bottom of the baking pan. Set in the refrigerator to chill.
Step 2: Beat cream cheese with 1/4 cup of sugar and 2 tablespoons of milk until smooth. Begin to mix 1/2 of the container of coolwhip (for a second). Then, spread the mix evenly over the graham cracker crust and arrange strawberries in a single layer.
Step 3: Make pudding according to package directions and let cool.
Step 4: Once the pudding is cooled, pour it over the berries. Let the pudding sit in the regrigerator over night to chill. Next day, spread the remaining cool whip over the pudding. Add another layer of strawberries and serve.
I really hope all of you enjoy this dessert! Like I said, IT IS AMAZING!!! Feel free to pass this recipe along to friends and family! ENJOY!
Fried Mozzarella Chicken
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Ingredients: 2 boneless, skinless chicken breasts split in half – 1 egg – 1/2 cup Pepperidge Farm herb bread stuffing, finely crumbled – 3 tablespoons butters – 1/2 cup chicken broth – 1 can of mushrooms – 4 slices of mozzarella cheese
All of these items are affordable and can be found in any grocery store.
Step 1: Beat egg and dip chicken into the egg mixture. Next, roll egg covered chicken into bread crumbs, covering the entire chicken breast.
Step 2: Fry the crumb covered chicken in butter in a sauce pan until golden brown.
Step 3: Place fried chicken in 9 x 13 baking dish.
Step 4: Pour chicken broth over chicken and place mushrooms on top of the chicken breasts, followed by a slice of cheese on each.
Step 5: Bake chicken breasts in the oven at 325 degrees for 30 minutes, make sure to cover the dish with a lid or foil. Once the chicken is completely cooked, uncover and let the dish cool for 10 minutes.
This recipe makes 2-3 servings. Give it a try and share with friends! Let me know what you think in the comment box below!
Peggys Potato Salad
This is a picture of my beautiful and awesome mother, Peggy. She is my rock, my heart, and my little nugget (as you can see in the picture above). She alone has taught me so many important and meaningful things about life and success. She is also my biggest supporter who keeps encouraging me to cook and to continue to learn new recipes.
Peggys Potato Salad is one of my most favorite side dishes that my mom makes. Again, just like the Buffalo Chicken Dip, this is a pretty simple and basic recipe to follow. Although these steps may be easy and quick your taste buds will be the happiest they have ever been!
Ingredients: Celery sticks – 3 hard boiled eggs – 3 potatos – mayonnaise – mustard – onion
Step 1: Boil eggs until hard and then boil potatos in a separate pot until tender. While these two ingredients are boiling, take 3 celery stalks, 1/4 cup of onion and finely chop into tiny pieces.
Step 2: Once the potatos and eggs are ready, take the two items out and let cool for 10 minutes. After 10 minutes (or however much time is needed) peel the skin off of the potatos and peel egg shell off of the eggs and begin to chop both into bite size pieces.
Step 3: When step 2 is finished take the chopped celery, onion, potatos, and eggs and put them into one mixing bowl. Next, add 1/2 cup of mayonnaise and 1tsp of mustard. I recommend taking a big mixing spoon and carefully mixing all the ingredients together until it is evenly mixed.
Step 4 (OPTIONAL): Sprinkle paprika on top layer of dish, and ENJOY!
Game Day Buffalo Chicken Dip
Need a quick appetizer to throw together before you head out for a tailgate or sports party? Here is your recipe! This Game Day Buffalo Chicken Dip is the PERFECT dish. All you need are 5 ingredients, an oven and you are set.
This dip will have your mouth watering while you’re waiting for it to cook in the oven!
Ingredients: 2 cooked chicken breasts, shredded – 1 bar of cream cheese softened – 1/2 cup of buffalo wing sauce – 1/2 cup of ranch dressing – 1/2 pound of shredded cheddar cheese
Step 1: Soften the cream cheese in bottom of 9″ baking pan
Step 2: Mix chicken, wing sauce, and ranch dressing in a bowl and pour the mixture over the cream cheese spread.
Step 3: Pour half of the mixture of chicken and sauce over the cream cheese and then sprinkle a handful of cheddar cheese. Then continue the process of layering until the entire mixture is gone.
Step 4: Top off the dip with another handful of cheddar cheese and place in the oven. Bake uncovered at 350 degree for 20-25 minutes, or until it begins to bubble.
Advice from Lindsey: This dip is delicious for left overs! I personally take a tortilla and spread a little bit of dip in the middle, pop it in the microwave for 30 seconds and fold it up like a taco. It’s SO good!
As always, if you have any questions, comments, or concerns feel free to leave a comment below and we will chat! ENJOY!
Chicken Lasagna
If you have a craving for a flavorsome and scrumptious 2 layer chicken lasagna dish then this is your recipe! Although there is a heavy list of ingredients needed in order to begin, all ingredients are very affordable and can be found in any local grocery store.
I had a lot of fun preparing this meal because of the process of layering the noodles and spreading the sauce. It brought me back to when I was a kid and my Mother would always yell at me for playing with my food!
One tip that I will give when cooking this chicken lasagna is to be sure to let the dish sit until it is fully cooled off. I made that mistake by having no patience and wanting to dig in RIGHT AWAY! OUCH!
Ingredients: 2 cups of cooked shredded chicken – 1 can of cream of mushroom soup – 1 cup of chopped onion – 1 cup of mushrooms – 1 TBSP butter – 8 lasagna noodles – 1 cup of cottage cheese – 1 cup of shredded cheddar cheese – 1/2 cup of parmesan cheese – 1/2 cup of milk
Step 1: Boil chicken until no longer pink, let it sit and cool.
Step 2: Cook lasagna noodles according to package directions.
Step 3: Melt butter in pan over medium heat and saute mushroom and onions for about 5 minutes. Then, remove from heat and add soup and milk. Stir.
Step 4: In a greased 13 x 9 dish, layer 4 lasagna noodles down (it is okay if they overlap). Then layer with 1/2 chicken, 1/2 soup mixture, 1/2 cottage cheese. Repeat layers ending with a top layer of cheddar cheese.
Step 5: Cover and bake at 325 degrees for 45 minutes or until it begins to bubble. Let stand for 10 minutes and serve.
If you give this recipe a try and have any questions, comments, or concerns don’t be afraid to ask!
Eat up!
Tim’s Tomato Pasta
This is my first meal that I have successfully cooked and served to my friends. It’s a pasta “created” by my father, Tim Gates. This dish is so delicious that I want to pass this recipe on to any of my readers.
If you are looking for a deep, exquisite, and tasty pasta then give it a try! Your taste buds wont regret it.
Ingredients: Angel Hair Pasta – Small Can of Mushrooms – Whole Peeled Tomatos (large can) – Garlic – Grated Parmesan Cheese – Dry Alfredo Packet – 2 Raw Chicken Breasts
Step 1: Use a large pot and boil pasta until thoroughly cooked.
Step 2: In a large sauce pan use 1/3 cup of butter or margarine and 1 teaspoon of garlic. Bring both ingredients to a sizzle at a medium temperature. Once the pan is hot, chop the chicken breasts into bite size pieces and add to the pan
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Step 3: Once the chicken is cooked, add in the entire can of tomatoes (with the juice).
Step 4: Once the tomato juice begins to bubble, add the entire pack of Alfredo sauce and stir continuously until thoroughly mixed together.
Step 5: Drain the angel hair pasta and our the sauce on top of the pasta on an appropriate serving plate.
Step 6: ENJOY! Eat up! Don’t be afraid to go for seconds….or maybe even thirds.
Live from the Kitchen 