Spicy Bacon Chicken Casserole

Spicy Bacon Chicken Casserole is a great way to use up left over chicken and change up the boring macaroni and cheese dinners. And, when combined with bacon . . . What's not to love!  The recipe calls for heavy whipping cream, but that is usually too expensive, so we substitute it with evaporated milk. You can also use any shape of pasta you like as well!

Ingredients

1 1/2 c. uncooked macaroni
6 strips fried, crisp bacon, crumpled
3 Tbs. bacon grease
3 Tbs. flour
1 1/2 c. heavy whipping cream or evaporated milk
1/2 c. milk
1 tsp. Cajun seasoning
Salt and pepper to taste
1 jalapeno pepper, chopped
2 c. pepper jack cheese, shredded
2 c. cooked chicken, shredded

Directions

Heat water in a large saucepan.  Cook the macaroni according to package directions. Drain and set aside. 

In a heavy cast iron skillet, fry the bacon until crisp.  Remove from the pan and place on paper towels to absorb excess grease. Remove all but 3 tablespoons of bacon grease from the skillet. If you don't have enough bacon grease, add some butter to make 3 tablespoons.   

Stir in the flour, whisking to keep the flour from burning. Cook and stir for 2 to 3 minutes to remove the flour taste.

Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Stirring constantly, bring the mixture to a boil. Reduce heat to medium low. Continue to cook and stir until the mixture is thickened.  This can take about 5 minutes.

Add the cheese and stir until melted. 

Stir in the macaroni, chicken, bacon and jalapeño. Cook and stir until heated through.

Home-made Bread 

Nothing tastes better than a warm slice of fresh baked bread with butter!  It is so good, and when compared to the bread you buy at the store . . . There is no comparison. This is the perfect time to start making your own bread. Not only does it taste good, it makes your house smell great, and using the oven helps warm the house as well.

 Ingredients

2 c. warm water
1/4 c. sugar or honey
1 Tbs. dry yeast
1/3 c. dry milk powder
2 tsp. salt
2 Tbs. butter or olive oil
4 to 5 1/2 c. flour
Oil or grease to grease the bowl and loaf pans

Directions

In a large bowl, add the warm water, yeast, and 1 teaspoon sugar. Stir to mix and then leave this stand for 5 to 10 minutes. This allows the yeast to bloom and show whether it is active or not.

Add the remaining sugar, dry milk powder, 1 cup flour, salt and butter.  Mix or beat well. You can also use a stand mixer with the dough hook attached. I use a wooden spoon and stir it by hand, then finish the bread by kneading the dough with my hands. 

Continue to add the flour, a half cup at a time. Stirring well after each addition. When the dough becomes too stiff to stir with the spoon, turn out onto a floured board and knead by hand.  Knead the dough until it is smooth and elastic, adding more flour as needed.  The dough should be slightly sticky.

Grease a large bowl, (or use the one you started mixing your bread in, to save on washing more dishes.)  Place the dough in the bowl, turning to coat all sides with the oil or grease.  Cover with a tea towel and place in a warm location to rise until doubled in size. This takes about 60 to 90 minutes.   Grease or spray two 9 x 5 inch loaf pans.  I use grease for this, as it just works better for me.   Punch the dough down and divide the dough into two equal portions.  Shape into a loaf or roll out the dough into a long rectangle, keeping one end 9-inches wide. Then roll the dough back up, starting at the 9-inch side. Seal the bottom edge and place the loaf into the pan. Rolling out the dough helps to remove the air pockets.  Brush the tops of the loaves with some oil to keep the tops from drying out as they rise.   Place in a warm location until doubled in size. This usually takes about 60 to 90 minutes.    Bake at 350° for 25 to 33 minutes, or until the tops are golden brown and the loaf sounds hollow when tapped with your finger.  Remove from the oven. Run a stick of butter over the tops of the loaves for a great buttery taste. Don't use the whole stick of butter. You just want enough butter to make the top glisten with oil. This also helps to keep the top from becoming hard and dried out.  Remove the bread loaf from the pans and place on a wire rack to cool. Try to wait at least 10 minutes before slicing and eating.   Notes: I put my bread in the oven to rise because I have a pilot light that stays lite, and it keeps the interior of the oven at the perfect temperature for rising.   Most recipes say to cover the loaves with a piece of plastic wrap, but I don't do that. I do brush some oil over the tops to keep them from drying out.   When it comes time for baking, I turn the oven on to 350°.  By doing this, it helps the dough to rise a little more as the oven heats.  

 Apple Oatmeal Bars

 Fall is the time to make and bake things using apples.  This is an easy bar recipe that is perfect for dessert, breakfast, or as a snack on the go.  Apples, oatmeal and cinnamon go together so well. 

Ingredients

3 c. flour
1 1/2 c. old fashioned Oats
1 1/2 c. brown sugar
3/4 tsp. baking soda
1/2 tsp. cinnamon
1 1/4 c. cold butter
5 to 6 c. apples, thinly sliced
1 c. sugar
2 1/2 Tbs. cornstarch
1 to 1 1/2 tsp cinnamon
1 c. cold water
1 tsp. vanilla
2 Tbs. butter

Directions

Preheat oven to 350°. Grease a 13 x 9 inch baking dish. 

Combine flour, oats, brown sugar, baking soda and cinnamon in a large bowl.  Using a pastry knife or 2 knives held together, cut in  the butter. The mixture should resemble course crumbs.  Remove 2 cups of the oat mixture and set aside. Press the rest of the oat mixture on the bottom of the baking dish.  

In a large saucepan, combine sugar, cornstarch, cinnamon, water, vanilla and butter. Cook and stir until the mixture comes to a boil.  Continue to cook and stir for 2 minutes or until mixture is thickened.  Add the apples, stirring to coat. Put the apples over the oat mixture and then sprinkle the top with reserved oat mixture.

Bake 35-45 minutes or until top is lightly browned.

 Meatballs in Mushroom Gravy

We like making meatballs and putting it with mushroom gravy and serving over mashed potatoes is an easy comfort food that people love to eat.  Although you can make this right on the stove top, it tastes better when baked in the oven. The flavors have a chance to mingle.  

I have two versions of gravy to choose from.  We usually make the one with the mushroom soup, but sometimes, we like to change it up and do something different. Which one do you prefer?

Meatball Ingredients

1.5 lbs. ground beef
1 c. bread crumbs (dry)
1 egg, beaten
1/4 c. milk
1 medium onion, chopped
1 tsp. dry mustard or 1 Tbs. prepared mustard
1 Tbs. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Gravy Version 1

2 Tbs butter
8 oz. can mushrooms, drained
1 onion, chopped
1 Tbs. Worcestershire sauce
1 c. beef broth
2 Tbs. cornstarch
Salt and pepper to taste

Gravy Version 2

1 can of cream of mushroom soup
1 soup can full of milk
1 small can mushrooms, drained
1 onion, chopped

Directions

Preheat oven to 400°. Line a baking sheet with parchment paper for easy cleanup. 

Into a large bowl, add the ground beef,  bread crumbs, milk, egg, onions, ketchup, mustard powder, Worcestershire sauce, salt, and pepper. Mix well with clean hands.  Roll the meat mixture into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper.   Bake for 20 to 25 minutes or until  the meatballs are cooked through.   Prepare the gravy.   Decide if you want to make the homemade gravy or the fast and easy gravy.   Gravy version 1. Homemade  Melt the butter in a large cast iron skillet.  Add the cornstarch to the beef broth. Stir until there are no lumps of cornstarch left. Pour this into the skillet. Add the Worcestershire sauce, stir to combine.   Add the  meatballs into the skillet.  Season the gravy with salt and pepper and bring to a full boil.   Bake at 300° for 1 hour.   Gravy version 2 Fast and easy  In a medium bowl, mix the soup, milk, mushrooms, onion, salt and pepper. Put the meatballs in a baking dish or a cast iron skillet. Pour the gravy over the top.  Bake at 300° for 1 hour.   

  

 Refried Beans

Beans are inexpensive and a good source of protein. In looking through our cupboard, we have lots of different beans to choose from. So tonight, we are going to have refried beans. If you have never made it before, then this recipe is perfect.  It is quick, easy and packed with flavor that the store bought refried beans lack. 

Ingredients

1 medium onion, grated or chopped fine
3 to 4 cloves garlic, finely chopped
½ green pepper, finely chopped
1 tsp. chili powder
1/4 teaspoon cayenne pepper
½ tsp. cumin
4–5 Tbsp. hot beef broth
salt (to taste)
1 (20 oz.) can pinto or kidney beans
1–2 Tbs. bacon grease or vegetable oil
Salt and pepper to taste

Directions

Drain the liquid from the beans, but do not throw it away. Mash the pinto or kidney beans. I will use a hand blender to mash the beans.

In a cast iron skillet, heat the bacon grease or oil.  Stir in the onion, garlic, and green pepper. Cook and stir over low heat until tender.

Stir in the mashed beans.  Add the chili powder, cumin, and hot beef broth. Stirring constantly, cook over low heat. the beans are cooked when the liquid has been adsorbed. If you want the mixture to be a bit more wet, add some of the reserved liquid from the beans. Salt and pepper to taste.

Hamburger Casserole 

This is an old recipe from my mother's collection. Ground beef with vegetables with baking powder biscuits on the top. I remember making this Hamburger Casserole dish when I started cooking.  My family loved it and there were usually no leftovers.  If there is too much salt for you, feel free to cut back on the amount and just salt to taste.

Ingredients

1 1/2 lbs. ground beef
1 c. celery, sliced
1/2 c. onion, diced
1/2 c. sweet pepper, chopped
2 cloves garlic, minced
3/4 c. tomato paste
3/4 c. water
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 (1 lb. can) pork and beans with tomato sauce

Biscuits

1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1/2 c. milk

Directions

In a large cast iron skillet, combine the ground beef, celery, onion, green pepper, and garlic. Cook until vegetables are tender and the hamburger is no longer pink. 

Stir in the tomato paste, water, salt, pepper, and paprika.  

Remove and set aside 1 cup of the hamburger vegetable mixture for the biscuits.  To the hamburger in the skillet, add the pork and beans.  Bring to a bubble, then turn the heat to low and simmer as you prepare the biscuits.  

Biscuits Directions

In a medium size bowl, add the flour, baking powder and salt . Stir to combine. 

Cut in butter with a pastry knife or two knives held together, until particles are fine. 

Make a well in the center and pour in the milk. Stir until dough clings together. Do not over mix or the biscuits will be tough.

Turn out the dough on a lightly floured surface and gently knead 12 times. Roll out to a 12×9-inch rectangle.

Spread the reserved meat mixture over the top of the biscuit dough. Roll up, starting with 12-inch side and seal the edge.  Cut into 1-inch pieces. 

Transfer the meat mixture to a 13 x 9 inch baking dish. Top with the biscuits.  If your skillet is wide enough, you can place the biscuits right on top without having to dirty another dish.

Bake at 400°  for 20 to 30 minutes or until golden brown. Serve and enjoy.

Cinnamon Rolls 

October 4 is national Cinnamon Roll day. But that would only give us one day to make these delicious bites of sweetness!  Cinnamon Rolls can be made anytime, any day of the week, month or year. This recipe is so good, that you'll want to make it often.

Ingredients

1 pkg. or 1 Tbs. yeast
1 Tbsp. sugar
1/3 c. warm water (110°-115°)
1 c. warm milk
6 Tbsp. butter or margarine, melted
1/2 c. sugar
1 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
1 tsp. cinnamon
4 - 4 1/2 cups flour 

Filling 

6 Tbsp. margarine, softened or butter
1 c. brown sugar, packed
2 Tbs. cinnamon
1/2 c. raisins (optional) 

Frosting

1 - 8 oz. pkg, cream cheese
2 c. powdered sugar
1/4 c. butter, softened
1/2 tsp. vanilla
pinch of salt

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Allow it to sit for 8 to 10 minutes to bloom and to make sure the yeast is active and alive.

Add milk, butter, 1/2 cup sugar and 2 cups flour. Beat until smooth. 

Add eggs, one at a time, beating well after each addition. 

Stir in remaining flour. Knead for about 8 to 10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky yet.  Place the dough into a greased bowl. Cover and place in a warm location, so the dough can rise, until doubled in size.  

Lightly flour your countertop or cutting board. Remove dough from the bowl. Roll the dough out into a 24 x 12 inch rectangle, approximately 1/4 inch thick.  Spread the melted butter over the top.  Sprinkle with brown sugar, cinnamon, and raisins. Gently pat the sugar mixture into the dough, so it sticks. 

Roll up the dough jelly-roll fashion and cut into 12 - 2 inch slices. Place cut side down in a greased 9x13 inch pan. 

Place the pan in a warm location and allow it to rise until doubled in size. This takes about an hour or more. 

Place the rolls in the oven and then turn on the oven to 350°.  Bake for 20 to 25 minutes, or until golden brown.  Cool and frost with buttercream frosting while the rolls are still warm.