Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup.

4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon

  • Wash, peel and slice carrots diagonally.
  • In a saucepan combine the water, salt and sugar.
  • Add carrots. Bring to a boil.
  • Turn down heat to simmer and cook until JUST tender crisp.
  • Drain.
  • Toss with butter and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Cook broccoli in boiling, salted water or steam until JUST tender.
  • Drain well, cool slightly and toss with carrots and onions.
  • Layer into a greased 9×9 baking dish.
  • Top with cracker crumbs.
  • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
  • Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
  • Pour over broccoli mixture.
  • Cover and bake 40 minutes.
  • Top with cheese and bake uncovered an additional 10 minutes.
  • Let stand 5-10 minutes before serving.
**I love to substitute Keebler buttery garlic club crackers and add a few cloves of garlic!


We hope you and yours have a wonderful, safe and Happy Thanksgiving!

I’m sharing my family’s scratch recipe for my Oatnut Sourdough Herb Dressing. My brother has been after me for years to always make it the same way dad always did (tradition) and write it down, so this one is for him and to see if he really does read my blog! LOL! We use this recipe for both Thanksgiving and Christmas and I always make enough to freeze for weekday meals too. It’s a great way to use up stale bread. Sometimes I will collect the stale bread into a wrapper in the freezer until I have enough to make a large batch.
Oatnut Sourdough Herb Dressing
10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 cloves garlic, minced

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes. 


Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for servin

  • Melt butter in a large soup pot over medium heat. 
  • Add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
  • Season with sea salt and white pepper to taste.
  • Reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard.
  • Add whipping cream and blend until smooth.
  • Ladle into bowls and top with freshly grated cheese and fresh basil.

6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

  • Preheat oven to 350 degrees. 
  • Place bread slices on oven rack and bake until dry and golden. 
  • Melt butter in flat bowl. 
  • Combine cheeses in flat bowl. 
  • Dip first in butter and the cheese mixture. 
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
  • Float croutons on top of soup bowls just before serving.

    Pairs really well with Tuna Melts.


    2 pounds hamburger
    4 ounces Gorgonzola Cheese Crumbles
    1 bunch green onions, sliced thin
    2-3 cloves garlic, minced
    1 jumbo egg
    1/4 cup chili sauce
    1 tablespoon Better than Bouillon Beef Base
    1 Tablespoon creamy horseradish
    1 sleeve Townhouse crackers, crushed
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    • Mix all ingredients together thoroughly
    • Use a tall loaf pan
    • Bake 45 minutes at 350 degrees or until edges are browned and crisp
    • Immediately pour off excess grease
    • Enjoy


    Hi there, Tamy filling in for Joanne today.  Since her theme is Italian, I thought I’d share my Chicken Caccitaore.  Bon Apetit!

    4 boneless, skinless chicken breasts
    1/4 cup flour
    1/2 teaspoon sea salt
    1/4 teaspoon white pepper
    4 tablespoons light olive oil
    4 tablespoons butter
    1 bunch green onions, chopped
    2 teaspoons minced jar garlic
    1 cup white Zinfandel wine
    1 cup chicken broth
    3 tablespoons Classico spicy tomato pesto*
    1 teaspoon dried thyme
    1 teaspoon basil
    1 teaspoon marjoram

    *if this is not available use 1 can Contadina Italian tomato paste

    Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.

    **I prepare the pasta in chicken broth for added flavor.


    Chicken Fried Chicken
    2 large boneless chicken breasts
    1 cup buttermilk
    1 cup flour
    1 teaspoon salt
    1 teaspoon pepper
    2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)
    • Rinse and pat dry the chicken breasts. 
    • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking. Make sure to coat chicken well and turn at least once during soaking. 
    • When ready to cook, drain, but do NOT rinse the buttermilk off the chicken pieces.
    • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
    • In a small ziploc bag mix together the flour, salt and pepper. 
    • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter. 
    • Cook on one side until edges begin to bleed and then turn. About 6 minutes each side depending on plumpness. 
    • Keep chicken warm.
    Peppered Gravy
    3 tablespoons butter
    5 tablespoons Wondra flour
    1 1/4 cups whole milk
    3/4 cup whipping cream
    3/4 teaspoon salt
    1/2 teaspoon Black pepper + (to taste)
    • Melt butter into bottom of pan you just cooked the chicken in. 
    • Scrape up any of the chicken pieces and mix into new butter. 
    • Add flour slowly, stirring until absorbed by butter and golden brown. 
    • Slowly add first the milk and then the cream. 
    • Stir constantly until thickens. If necessary sprinkle in more Wondra until desired thickness is reached. 
    • Serve over chicken and mashed potatoes.


    12 bananas cut into quarters
    1 cup flaked coconut
    1 tsp. ground cinnamon
    1/2 tsp salt
    1 cup dark corn syrup
    2/3 cup butter, melted
    2 tsp grated lemon peel
    1/4 cup lemon juice
    2 tsp rum
    12 slices pound cake
    1 quart vanilla ice cream

    • Combine bananas and coconut in 4 quart crock pot.
    • Whisk together cinnamon, salt, corn syrup, butter, lemon peel, lemon juice, and rum in a medium bowl until well blended.
    • Pour over bananas. 
    • Cover cook on low 1 to 2 hours. 
    • To serve arrange bananas on pound cake slices. Top with ice cream and pour warm sauce on top.


    If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said, “I have to have that recipe”! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

    Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

    This recipe has been floating around so long in the box of scraps that I have no idea where it originated, which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist where I come up with oldies that were favorites and will now be revived to be enjoyed once again by a new generation.

    1/3 cup diced red bell pepper*
    1/3 cup chopped fresh mushrooms
    1 1/4 cup fresh baby spinach leaves**
    1/4 teaspoon sea salt
    1/8 teaspoon white pepper
    1 bunch green onions, minced
    2-3 cloves garlic, minced
    2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
    1 1/2 teaspoons flour
    4 large boneless, skinless chicken breasts
    2-3 slices sourdough bread, staled and crumbled
    3 tablespoons Parmesan cheese
    1+1 tablespoon butter
    1 teaspoon olive oil
    1 egg white, beaten

    • Preheat oven to 425 degrees.
    • Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
    • Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
    • Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
    • Drain well.
    • Combine cream cheese, flour and spinach mix until well blended and set aside.
    • Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
    • Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
    • Divide the spinach mixture equally between the chicken breasts.
    • Carefully roll each chicken breast.
    • Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
    • Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
    • Bake for 30 minutes or until golden brown in color and juices are clear.

    *I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
    ** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!


    Good morning!  Tamy here filling in for Melynda as she puts the finishing touches on her wedding.  This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.


    1/4 cup balsamic vinegar
    2 peaches
    1 kiwi*
    1/2 cup packed brown sugar
    1 tablespoon plum sauce*
    1 tablespoon KARO syrup
    1/2 cup hot water
    1 teaspoon Better than Bouillon chicken base
    1 pound chicken tenders, sliced into 1 inch pieces
    1 1/2 cups prepared brown rice

    • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
    • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
    • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
    • Prepare rice.
    • In a large skillet heat through the chicken mixture.
    • Add the rice and heat through.
    • Serve and Enjoy.

    *The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.


    1 English muffin per person
    2 eggs per person
    leftover sweet and sour pulled pork
    Hollandaise sauce

    • Prepare Hollandaise sauce.
    • Toast English muffins.
    • Poach eggs.
    • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
    • Enjoy.

    1/2 cup butter
    3 large egg yolks
    1 tablespoon plus 1 teaspoon of lemon juice
    1/8 teaspoon salt
    dash cayenne pepper or hot pepper sauce
    2 tablespoons hot water
    finely chopped fresh parsley, if desired

    •    Heat butter in a heavy saucepan until hot and foamy, but not browned.
    •    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
    •    Gradually beat in butter, then water.
    •    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
    •    Serve immediately or let stand over warm water for up to 30 minutes.
    •    If desired, sprinkle with chopped fresh parsley before serving.

    Makes about 2/3 cup of hollandaise sauce.


    3 tablespoons peanut oil
    1 bunch green onions, sliced
    1 cup sliced celery
    5-6 cups shredded Napa cabbage
    1 cup bean sprouts
    1/2 cup sliced carrots
    2 cups chicken broth
    2 tablespoons soy sauce
    3 teaspoons sesame oil
    1 teaspoon sugar
    2 tablespoons cornstarch
    4 tablespoons cold water
    1-2 cups shredded chicken pieces
    1 teaspoon red pepper flakes +/-
    1 pound spaghetti or vermicelli

    • Prepare spaghetti according to package directions.
    • Over a medium high flame heat the peanut oil in a heavy skillet.
    • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
    • Remove with a slotted spoon.
    • Add a bit more oil and saute’ chicken pieces.
    • Remove with a slotted spoon.
    • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
    • Whisk the cornstarch into the cold water until smooth.
    • Add to the broth mixture and bring to a boil.
    • Add vegetable mixture and chicken pieces back in, heat through and coat well.
    • Toss with prepared pasta and heat through.

    I use my salad spinner for draining pasta to get all the excess water out.


    Good Morning everyone, Tamy here filling in for Melynda.  We like burgers, but hate the bread on a regular basis so I often make a “knife and fork” burger with fun toppings and this is one of our favorites.

    1 pound ground chuck
    sea salt and fresh ground black pepper to taste
    1 small can jalapenos, drained and chopped (save a small amount for the mayo)
    1 small can green chiles, drained and chopped
    1 tablespoon Worcestershire sauce
    2 slices pepper jack cheese
    jalapeno mayo (small amount of minced jalapenos whisked into mayo)
    caramelized onions – 1 small Vidalia onion, thinly sliced

    • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
    • Form into 3 patties. Refrigerate for several hours.
    • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
    • Sear and brown patties, turning frequently until cooked through.
    • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
    • When burgers are done, top with cheese, mayonnaise and caramelized onions.
    • Enjoy!

    2 pounds baby red potatoes
    sea salt and fresh ground black pepper
    Hungarian paprika
    1/4 cup melted butter

    • Scrub potatoes.
    • Boil for 10-15 minutes.
    • Drain the potatoes until cool enough to handle.
    • Preheat oven to 400 degrees.
    • Spray a 9×9 shallow baking dish with PURE.
    • Place potatoes on bottom in an even layer.
    • Smash each potato slightly.
    • Evenly sprinkle with salt, pepper and paprika.
    • Pour melted butter evenly over top.
    • Bake 30 minutes until crunchy and bubbling.