Garlic Bacon Cheese Logs


Having friends over for the big game?  This is a great snack and you probably already have everything in the house to make it!


Garlic Bacon Cheese Logs

Serves about 8

1/2 pound shredded cheese of your choice

4 ounces (half a package) softened cream cheese

1 tablespoon mayonnaise

1 tablespoon lemon juice

1 garlic clove, chopped

1/2 cup crumbled bacon


In a small bowl, mix the shredded cheese, cream cheese, mayonnaise, lemon juice and garlic

Form mixture into a log and roll in crumbled bacon

Chill for about an hour for flavors to blend and log to set

Serve with your favorite crackers

Ham and Broccoli Casserole


Made this for dinner tonight.  I had the ham jarred up and broccoli was in the freezer from a recent trip to the Farmers Market.


Ham and Broccoli Casserole

Makes about 4 servings


1 1/2 cups pasta cooked according to package directions

1/2 cup frozen or cooked broccoli, broken into small pieces

1/2 tablespoon olive oil

1 cup diced fully cooked ham

1 (15 ounce) jar Alfredo sauce

1/4 cup milk (add milk to empty sauce jar, shake and add to skillet to get all the leftover sauce)

Black pepper to taste

1/2 cup shredded Colby-Monterey Jack cheese


Preheat oven to 350 degrees. Grease a 9×13-inch baking dish

Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 5 minutes

Stir in the broccoli

Cook and stir until any excess water has cooked away and the ham and broccoli are hot

Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta

Stir everything together to coat the pasta with sauce and bring to a simmer

Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese

Bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes

Cheese Sandwich


My grandson took over my kitchen again.  This time he made a Cheese Sandwich.  Easy, simple and a big deal when you are 6 and making your own lunch!


Cheese Sandwich

First I got 2 slices of bread, 2 slices of cheese and mayonnaise


Lay out the bread and put the mayonnaise on the bread


Next I put 2 slices of cheese on it


I put the sandwich together and carefully cut it in half


Best sandwich ever!!!!

Slow Cooker Chicken Stroganoff


This has great flavor and smells so good when it is cooking!


Slow Cooker Chicken Stroganoff

Makes 4 servings

4 chicken breasts cut into cubes

2 Tablespoons butter

1 package dry Italian dressing mix

1 (8oz) package of cream cheese

1 can (10.75oz) cream chicken soup

Pasta or noodles of your choice cooked according to package directions


Add chicken, butter and dressing mix to slow cooker

Cook on low 5-6 hours

Stir in cream cheese and cream soup

Cook on high about 30 minutes until cream cheese is melted and creamy

Spoon over pasta and enjoy!

Baked Teriyaki Chicken



I made this over the weekend and it is a keeper!  Make sure and baste it often while it bakes. It’s all about the baste!!!


Baked Teriyaki Chicken

2 tablespoon cornstarch

2 tablespoon cold water

1/4 cup white sugar

1/2 cup brown sugar

1 cup low sodium soy sauce

1/2 cup rice vinegar

2 clove garlic, minced

1 teaspoon ground ginger

1/2 teaspoon ground black pepper

4 skinless boneless chicken breasts


In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper

Let simmer, stirring frequently, until sauce thickens and bubbles

Preheat oven to 375

Place chicken pieces in a lightly greased 9×13 inch baking dish

Baste chicken with the sauce

Turn pieces over, and baste again

Bake in the preheated oven for 15 minutes

After 15 minutes have passed, turn oven down to 350

Turn pieces over and bake for another 20-25 minutes

Baste with sauce every 5 minutes during baking

Serve with rice and vegetables of your choice


Cleanup was a breeze as long as I soaked pans right away, it washed right out

Do NOT cover pan during cooking

Sour Cream Pound Cake


This is a great way to use up that little bit of Sour Cream that’s left in the fridge.  Slices can be frozen for when you are looking for a sweet treat


Sour Cream Pound Cake


1 1/2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup butter

1/2 cup sour cream (heaping)

3 eggs

1/8 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon vanilla


Preheat oven to 350 degrees

Grease and flour 2 8×4 inch loaf pans or a 9×13 cake pan

In a large bowl, cream butter and sugar until light and fluffy

Add sour cream and eggs

Add flour, salt and baking soda, mix well

Stir in vanilla

Pour evenly into loaf pans or a cake pan

Bake at 350 degrees for 1 hour, or until a toothpick inserted into center of cake comes out clean

I baked on upper oven rack

Cool on wire racks and enjoy sliced or with your favorite topping