3 Cheese Potatoes



My daughter and I made this for Thanksgiving. We prepped it the day before to save time.  Tastes great with a dollop of Sour Cream on top!


3 Cheese Potatoes

Makes 4-6 servings


4 cups cubed potatoes

1 medium onion, chopped

3 tablespoons grated Parmesan Cheese

1 tablespoon minced chives

1/2 teaspoon season salt

1/4 teaspoon pepper

2 tablespoons butter

1/2 cup crumbled, cooked bacon

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese


Peel and chop potatoes into 1 inch cubes

Bring a large pot of water to a boil and add potatoes

Boil about 15 minutes, until a fork stabbed potato falls off the fork

Preheat oven to 350 degrees

Drain potatoes and set aside


In a large bowl, combine chopped onion, parmesan cheese, chives, salt and pepper

Stir in cooked potatoes and mix well

Mix in bacon, mozzarella and cheddar cheese

Top with butter


Bake in preheated oven for 25-30 minutes, covered, until cheese is melted and center if bubbly


You can also use canned potatoes for this to save cooking time


Chicken Florentine Casserole


4 skinless boneless chicken breast

1/4 cup butter

6 cups fresh spinach

4 ounces sliced mushrooms

3 teaspoons minced garlic


1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of chicken or mushroom soup

1 tablespoon Italian seasoning

1/2 cup half and half

1/2 cup grated parmesan cheese


2/3cup bacon bits

2 cups shredded mozzarella cheese


Preheat oven to 350 degrees

Place the chicken breast on a greased baking sheet

Bake 20-30 minutes until no longer pink inside

Remove from heat and set aside

Melt butter in a skillet over medium high heat

Sautee spinach, garlic and mushrooms until spinach start to wilt, 4-5 minutes

Stirring constantly, mix in the lemon juice, cream soup, Italian seasoning, half and half and parmesan cheese

Pour enough mixture to coat the bottom of a greased 9×13 baking dish

Arrange chicken on top of sauce

Pour the rest of the mixture over the top of the chicken

Bake uncovered in preheated oven for 25 minutes

Remove from oven and top with bacon bits and mozzarella cheese

Return to oven for 10 minutes or until chicken has an internal temperature of 160 degrees

Enjoy with your favorite side dishes

Pantry Puttanesca


This dish is so flavorful. There usually are no leftovers when I make!

Pantry Puttanesca

This makes 4 servings

1/3 cup olive oil

3 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes, or to taste

1 teaspoon dried oregano

3 anchovy fillets, chopped, or more to taste ( I didn’t add these to mine )


2 (15 ounce) cans diced tomatoes, drained

4 servings of spaghetti

6oz jar pitted kalamata olives

3oz jar capers

Parmesan cheese


Fill a large pot with water. Bring to a rolling boil over high heat.

As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir about 1 to 2 minutes.

Stir in the red pepper flakes, oregano, and anchovies.

Cook until anchovies begin to break down, about 2 minutes.

Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer.

Use the back of a spoon to break down tomatoes as they cook.

Simmer until sauce is reduced and combined, about 10 minutes.

Meanwhile, cook the pasta in the boiling water.

Drain when still very firm to the bite, about 9 minutes, reserve 1/2 cup pasta water.

Stir the olives and capers into the sauce

Add pasta and toss to combine.

Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Serve with a sprinkle of parmesan cheese


Jarred Mushrooms


Wash dirt from mushrooms with a soft brush

Trim stems

Small mushrooms can be left whole, larger ones sliced

Place mushrooms in a saucepot, cover with water

Bring to a boil

Boil 5 minutes, drain

Add 1/4 teaspoon kosher salt to each jar, optional

Pack mushrooms into jars leaving 1 inch headspace

Add fresh boiling water to each jar

Remove air bubbles; add more water to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process half-pints and pints at 10 pounds pressure for 45 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars


1 pound of mushrooms equals approximately 10 cups chopped before boiling

3 pounds of mushrooms makes approximately 7 half pint jars after processing

5 pounds of mushrooms equals approximately 34 cups cut up before boiling, 17 half pint jars after processing


Slow Cooker Creamy Marsala Pork


1/4 cup flour

2 teaspoon dry mustard powder

2 teaspoon salt

2 teaspoon garlic powder

1 teaspoon ground black pepper

5 boneless pork chops

2 tablespoons vegetable oil

1 cup onion, sliced

1 (4 ounce) package sliced mushrooms

2 clove garlic, minced

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup Marsala wine

Stir together the flour, mustard, salt, garlic powder, and pepper in a bowl.

Dredge the pork chops in the seasoned flour, shake off excess, and set aside.

Heat the vegetable oil in a large skillet over medium-high heat.

Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.

Place seared pork chops to slow cooker

In the same skillet used to brown the pork chops, Sauté onion, mushrooms and garlic with ½ cup of Marasla until tender

Mix together sautéed onion, mushrooms, and garlic with the cream soup and Marsala wine

If you have any extra seasoned flour mixture, stir it into Marsala mixture

Pour mixture over pork chops

Cover, and cook on Low until the chops are tender, 3-4 hours.

Top with sour cream when serving

Serve over rice or pasta of your choice.