Corn Dog Muffins


My grandson took over my kitchen last night! These were fun to watch him make and they tasted pretty good!

Corn Dog Muffins

Makes 9 Muffins


1 (8.5 ounce) package cornbread mix

1 tablespoon brown sugar

1 egg

3/4 cup milk

1/2 cup grated cheese

4 hot dogs sliced (about 18 slices per hot dog)


Preheat oven to 400 degrees

Set out all your ingredients


Dump cornbread mix into a medium sized bowl


Add brown sugar


Mix well


In a small bowl add egg


Pour in milk


Wisk together until smooth


Pour egg and milk mixture into cornbread and brown sugar


Add cheese and mix well


Lightly grease muffin tins


Add a spoonful of mix into muffin tins


Top with 4 slices of hot dog

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Add another spoonful of mix over hot dog slices


Top with 4 more slices of hot dog to the muffin mix


Bake in preheated oven for 14-18 minutes or until golden brown on top


Enjoy with your favorite toppings



Sweet Slow Cooker Ham


This is a great way to free up oven space when you are cooking large meals.  Hope you enjoy it.

Sweet Slow Cooker Ham

4 pound boneless ham

1 (20 ounce) can crushed pineapple

1 -1 1/2 cups light brown sugar, divided

1/2 teaspoon each nutmeg and cinnamon added to brown sugar


Spread about 1/2 of the brown sugar mixture into the bottom of the crock of your slow cooker to cover completely

Very lightly score the ham with a sharp knife so the added ingredients will bake into the ham

Place ham on top the brown sugar with the flat side facing down

Pour pineapple over the ham

Rub remaining brown sugar over the ham

Place cover on the slow cooker and cook on Low until the center of the ham reads at least 160 degrees, about 3-4 hours.

Baste ham once or twice with juices while cooking

Broccoli, Rice, Cheese, and Chicken Casserole

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Comfort food and using up leftovers, all in one dish!


Broccoli, Rice, Cheese, and Chicken Casserole

Serves 4


1 cup uncooked rice, cooked according to package directions

1 (10 ounce) chunk chicken, drained

1 can (10.75 ounce) can cream of chicken soup

2 tablespoons butter

1/2 cup milk

1 cup chopped cooked broccoli

1/2 small white onion, chopped

1 cup shredded cheese


Preheat oven to 350 degrees

In a 9×13 inch baking dish, mix the prepared rice, chicken, cream soups, butter, milk, broccoli, onion, and cheese

Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted

Stir halfway through cooking to help cheese melt evenly


Baked Corn Casserole

Corn Casserole

This is a favorite at our house and always at the top of the request list when the kids visit!  Hope you enjoy it too!


Baked Corn Casserole

Makes 8 servings


2 eggs

3 Tablespoons sugar

3 Tablespoons flour

1 can cream corn

1 can corn drained

1 cup cracker crumbs

Salt and pepper to taste

2/3 cup milk

1/4 cup butter melted


In a medium sized bowl beat eggs

Next add sugar and flour, mix well

Stir in creamed corn, drained corn, cracker crumbs, salt and pepper

Carefully mix in milk until well blended

Pour into a buttered 2 qt casserole dish and top with melted butter

Bake at 350 degrees for 75 minutes or until casserole is set

Allow to cool for 5 minutes before serving

Slow Cooker Chicken Noodle Soup


Finally, I am able to make Chicken Noodle Soup!
This recipe takes less than 4 hours to make. I hope you enjoy it as much as my family did. They licked the bowl clean!

Slow Cooker Chicken Noodle Soup

Makes about 8 servings

This may be a Slow Cooker recipe but it is done in no time at all!

1/2 cup butter

1 can cream of chicken soup

1 can cream of celery soup

4 cups broth

1 cup frozen or cooked vegetables

2 cups cooked chopped chicken

1 package of frozen or pre-cooked noodles

Salt and Pepper to taste

Put butter, soups, broth and vegetables in slow cooker on high for 2 hours

Add chicken and noodles

Cook for another hour

Enjoy with crackers, rolls or anything else you like to dunk into your soup!

Jarred Chicken



Jarred Chicken

I chop boneless, skinless chicken breast into approximately 1 inch cubes

Raw pack into pint jars leaving 1 1/4 inch head space

Do not add liquid

You can leave chicken unflavored, as I do, add 1/2 teaspoon salt or taco seasoning if desired

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes, quarts for 90 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

Recipe information taken from the site


This jarred chicken will make its own liquid during the canning process

It is cooked and ready to be eaten in your favorite recipe


Chicken Salad Sandwiches

Chicken Noodle Soup

Taco Soup

Chicken ala King

Buffalo Chicken Ring

Chicken Broccoli Alfredo Stuffed Shells

Bacon Ranch Chicken Casserole

Honey Glazed Carrots


Honey Glazed Carrots

Makes about 6 servings


3 tablespoons butter

1/2 sweet onion diced

1/2 cup vegetable or chicken stock

2 cans 14.5 oz Sliced Carrots, well drained

1/4 cup honey

1/2 teaspoon salt more or less to taste

1/4 teaspoon pepper more or less to taste

1 tablespoon honey

Garnish with Dried or Fresh Parsley


Preheat oven to 400 degrees

Melt butter in cast iron pan over medium-high heat

Toss the onions in the pan and cook for about 5 minutes, stirring occasionally

Add the stock to the pan, cook over medium-heat for about 3 minutes

Toss the carrots in the pan, stir, drizzle with 1/4 cup honey

Add salt and pepper

Carefully place the cast iron pan in the preheated 400 degree oven

Cook for 25 to 30 minutes

Drizzle another tablespoon of honey over top of the carrots, stir

Serve from cast iron pan or transfer to a large serving bowl

Garnish and enjoy!

Green Bean Casserole

Green Bean Casserole Pic from Campbells

Green Bean Casserole

Makes 6 servings


1 (10.75 ounce) can Cream of Mushroom Soup

1/3 cup milk (optional)

1 teaspoon Worcestershire sauce

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup shredded cheddar cheese

4 cups fresh green beans steamed for 7-8 minutes

French Fried Onions

Bread crumbs


Stir soup, milk, Worcestershire sauce, pepper, garlic powder, onion powder, cheddar cheese, beans and 1 1/3 cups onions in 9×13 baking pan

Sprinkle the top of the dish with bread crumbs

Bake at 350 degrees covered for 25 minutes or until hot

Top with remaining onions

Bake for 5 minutes more uncovered

*I forgot to get a picture of our dish before we plated our meals.  I attached a picture from the Campbell’s website that looks very close to how ours came out.

*I want to add that leftovers are not as flavorful as fresh, so this might be one dish that you make close to the serving side for your group.

Oven Baked S’mores


When you promise a 6 year old he is going to make S’mores by the fire pit when he visits his Grammas house, and it rains, you better find a way to make those S’mores happen inside!


Graham Crackers

Chocolate Bars



Preheat oven to 350 degrees

Place Graham Crackers on a cookie sheet top each one with a Marshmallow

Bake till golden, about 5 minutes


Remove from oven and top with Chocolate and other Graham Cracker




Caramelized Butternut Squash Soup



This is a wonderful soup to make in season with fresh picked squash. Can also be made with canned squash or pumpkin.

Caramelized Butternut Squash Soup

3 tablespoons olive oil

1 large onion, sliced

2 cloves chopped garlic

4 cups cooked, mashed butternut squash

3 tablespoons butter

1 teaspoon sea salt

1/2 teaspoon pepper

4 cups chicken (vegetable) broth or more as needed

1/4 cup honey

1/2 cup heavy whipping cream

1/2 ground nutmeg


Heat olive oil in a large pot over medium-high heat

Sauté onion and garlic for a few minutes until tender

Stir in squash, butter, sea salt, and pepper

Pour chicken broth and honey over the mixture; bring to a boil

Reduce heat to medium-low and simmer, about 5 minutes

Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth

You can also use your immersion blender and blend right in cooking pot

Stir cream and nutmeg into the soup