Chicken ‘n’ Rice Casserole


Here is a great recipe I like to make for company, Sunday dinner, or just anytime!

  • 1½ c. uncooked long grain rice
  • 1 can cream of mushroom soup
  • 2 c. water
  • 1 can (12/3 c.) evaporated milk
  • 1 pkg. onion soup mix
  • 10 pieces chicken

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This is one of our favorite recipes for a cold winter day . There’s not much prep time involved. I always keep the ingredients on hand and make it if I’m short on time. Rick loves to use the leftovers to take to work the next few days.

This chili is my husband’s favorite, and it’s quite original! I never had chili growing up. I’d only heard stories of chili con carne my dad had been served while he was in the Navy; being from the North, I thought he was saying “chili corn carne.”… hence the addition of corn in this chili recipe!

My husband loved it and the kids did, too, and that’s been a favorite main dish for 27 years now. I hope you will enjoy it, too.

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Easy and Moist Pork Barbecue


We recently had a party for our youngest child, Kasey, to celebrate her graduation and also earning her pilot’s license.

We had barbecue sandwiches as part of the menu and this is the recipe I used. It was great!

I have a friend who showed me this way of fixing it, which was new to me.

The end result is very moist and tender barbecue pork, and it just couldn’t be easier to make!

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Baked Spaghetti

“What do you feed all those kids?” was a question we have often been asked through the years.
Simple and fast were my guidelines for most supper meals.
Baked Spaghetti was a popular standby that I liked to make. It whips up easily for those busy summer days and makes spaghetti a bit more special.
(for a lot more ideas, see my cookbook Homemade with Love)
Baked Spaghetti 
  • 1/2 to 1 c. chopped onion
  • 1 c. chopped green pepper (optional)
  • 1 Tbsp. butter or margarine
  • 1 (28 oz.) can tomatoes with liquid, cut up
  • 1 (4 oz.) can mushroom stems and pieces, drained
  • 1 (21/4 oz.) can sliced ripe olives, drained
  • 2 tsp. dried oregano
  • 1 lb. ground beef, browned and drained (optional)
  • 12 oz. cooked spaghetti, drained
  • 2 c. (8 oz.) shredded Cheddar cheese
  • 1 (103/4 oz.) can cream of mushroom soup
  • 1/4 c. water
  • 1/4 c. Parmesan cheese

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Stuffed Tomatoes

stuffed tomatoes pic monkey
Our garden is doing great this year. A few weeks ago we enjoyed our much-anticipated, first tomatoes of the season!
Here is an easy lunch I look forward to every summer: Tomatoes stuffed with egg salad, using eggs from our own chickens. Yum!  Easy and good for you! (you could also fill them with tuna salad instead of the eggs)

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Hearty Chicken Cheese Chowder



hearty-chicken-cheese-chowderThis is Christa’s specialty. She often makes it with homemade rolls. 

  • 2 chicken bouillon cubes or broth
  • 2 c. diced potatoes
  • ½ c. sliced carrots
  • ½ c. sliced celery (optional)
  • ¼ c. chopped onion
  • 1½ tsp. salt
  • ¼ tsp. pepper
  • 2 c. (8 oz.) shredded Cheddar cheese
  • ¼ c. butter or margarine
  • 2 c. milk
  • 1 c. diced, cooked chicken
  • ½ c. flour

Dissolve bouillon cubes in 2 cups boiling water; add vegetables and seasonings. Cover; simmer 10 minutes. Do not drain. Melt butter in saucepan; add flour and blend. Add milk gradually and cook over low heat, stirring constantly until thickened. Add cheese; stir until melted. Add chicken and vegetables.  Heat; do not boil. Serve hot.