Cheesy Salsa Chicken

On Monday, my parents came to Arizona to visit, celebrate my son’s 8th birthday, and see both kids begin the school year.  They arrived at 8 o’clock at night and I knew they would be starving, so I made Cheesy Salsa Chicken for dinner.  I have made [Read more...]

Grandma’s Potatoes

Every year while I was growing up, we celebrated Christmas Eve with family at my parent’s house.  It was always a beautiful night of making memories and spending time with our loved ones, parents, grandparents, aunts, uncles, and cousins.  Along with the amazing tradition of seeing family, came the delicious food that we enjoyed year after year.  Grandma’s Potatoes were always something that everyone looked forward to.  No matter who tried to recreate this incredible recipe, it always tasted best when my grandma made them.  She had a magical touch and cooked them to perfection each and every time. Grandma’s Potatoes were disappearing before everyone was able to walk through the buffet line, so she had to start making four pans each year.  The fourth pan was secretly put aside so we could have some on Christmas morning.  It was perfect because they were already cooked, so we could just warm them up in the morning after opening presents.  On the years that we spend Christmas at home,  I make Grandma’s Potatoes, then sometimes again on New Year’s Day.  They are by far the best potatoes I have ever had and they are always a crowd pleaser.  I have made them for my in-laws several times and they couldn’t believe how wonderful they tasted.  Everyone wanted the recipe!  They would work as a side dish to ham or turkey, as well as a perfect breakfast meal. They are very addictive and have the most amazing combination of flavors.  Give them a try, watch them disappear, and let me know what you think! You will be really happy you made them and might start eating them every single Christmas or holiday season!  What is your favorite food that you love to eat every Christmas?

Grandma's Potatoes
Grandma's Potatoes have the best combination of flavors and are the most amazing potatoes I have ever eaten! They are always a huge hit!
Recipe type: side dish or entree
  • 1 bag Ore-Ida hash browns
  • 1 can cream of chicken soup
  • 1 stick of butter
  • 1 8 oz container of sour cream
  • 2 cups shredded cheddar cheese
  • ¼ cup sliced green onions
  • container of cheddar french fried onions (the original recipe from my grandma uses 2 cups crushed cornflakes sauteed in butter)
  1. Preheat oven to 350 degrees
  2. In a large bowl, add stick of butter, sour cream, and cream of chicken soup
  3. Microwave and melt completely
  4. In a 9x13 pan, add hash browns, cheddar cheese, green onions, and the melted butter/sour cream/cream of chicken mixture
  5. Mix well and coat all of the hash browns
  6. Bake, uncovered, for 55-60 minutes
  7. Top the potatoes with a container of cheddar french fried onions
  8. Bake for an additional 5-10 minutes (start checking at 5)
  9. ***If you used crushed cornflakes sauteed in butter, bake them on top for the entire 55-60 minutes

Recipe shared at: Couponing n Cooking , Mom’s Test Kitchen

Parmesan Chicken Tenders & Onion Dip

I made Parmesan Chicken Tenders and Onion Dip several times when we lived in Pennsylvania and I recently  came across the recipe in my email.  I remembered how much my family loved this meal and since I hadn’t made it in awhile, we had them last week.  My daughter and I really love the tenders in the onion dip, while my husband and son enjoy them with ketchup, so you have options on how to eat the chicken tenders. This delicious meal is easy to make and is kid friendly.  I have always made it for dinner, but Parmesan Chicken Tenders and Onion Dip would make a yummy appetizer as well.  I don’t know of any children (or adults) who don’t like chicken nuggets, so give them a try and let us know what you think!

Parmesan Chicken Tenders & Onion Dip
Parmesan Chicken Tenders in Onion Dip is simple to make and is a delicious family dinner or yummy appetizer!
Recipe type: Appetizer or Entree
  • 1½ lbs chicken tenders (I used 3 big chicken breasts and sliced them thin and into tenders)
  • 1 cup flour
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 2 large eggs
  • 1 cup Italian seasoned breadcrumbs
  • ¾ cup grated parmesan cheese
  • butter
  • extra virgin olive oil
  • 2 large onions
  • 2 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon ground cayenne pepper
  • 2 beef bouillon cubes
  • fresh ground black pepper
  • 4 ounces cream cheese, at room temperature
  • ½ cup sour cream
  • ½ cup mayonnaise
  1. Combine the flour, salt, and pepper in a shallow bowl
  2. Beat the eggs with 1 tablespoon of water in another shallow bowl
  3. Combine the breadcrumbs and Parmesan in another shallow bowl
  4. Dredge the chicken tenders on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat
  5. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through (don't crowd the pan)
  6. Add more butter and oil and cook the rest of the chicken tenders
  7. You can keep the chicken tenders warm for about 15 minutes on a baking sheet in a preheated 200 degree oven
  8. Serve with Onion Dip.
  9. Onion Dip directions:.
  10. Cut the onions in half and then slice them into ⅛-inch thick half-rounds (you will have about 3 cups of onions)
  11. Heat the butter and oil in a large sauté pan over medium heat
  12. Add the onions, cayenne, beef bouillon cubes, and pepper
  13. Sauté for 10 minutes (smash the bouillon cubes and mix the granules with the onions)
  14. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized
  15. Allow the onions to cool
  16. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth
  17. Add the onions and mix well
  18. Serve at room temperature as a dip with the Parmesan Chicken Tenders

Recipe from:

Spinach Artichoke Dip (in a Crock Pot)

This Spinach Artichoke Dip is amazing!  I have tried many variations from quite a few restaurants, and at different parties, but this one is my absolute favorite!  I got the recipe from my friend Kelley and have made it numerous times over the years.  Thank you Kell for sharing such an amazing recipe!  It is always a crowd pleaser and it always disappears very quickly.  One night we had a few families over for appetizers and dinner and the three wives pretty much polished off the entire bowl before dinner.  It is that delicious! Not only is Spinach Artichoke Dip an incredibly addictive and savory appetizer, but it is really simple to make in the crock pot.

4.3 from 3 reviews
Spinach Artichoke Dip
Spinach Artichoke Dip is an incredibly tasty appetizer and super easy to make in the crock pot!
Recipe type: appetizer
  • 1 14.75 oz jar of artichoke hearts
  • 8 oz cream cheese
  • 1 cup grated parmesan cheese
  • 8 oz sour cream
  • 10 oz package chopped frozen spinach
  • 4 cloves garlic, minced
  • salt and pepper to taste
  1. Defrost the spinach in the microwave (about 5 minutes)
  2. Mix all of the other ingredients in the crock pot
  3. Add hot spinach to crock pot
  4. Stir well
  5. Cook on high for 1½-2 hours, or until it warm throughout
  6. Stir and serve

We shared this post at: I should be mopping the floor, Flour Me With Love, Mrs. Happy Homemaker, Moms Crazy Cooking, Inside BruCrew Life