30 Minute Taco Chicken Bake

30 Minute Taco Chicken Bake

1 1/2 pound chicken breasts, skinless and boneless, chopped
1 tablespoon oil
1 box taco dinner (tortillas, seasoning and taco sauce)
1/2 cup sour cream
1 package (8 oz size) shredded Mexican blend cheese, divided

Cook and stir chicken pieces in oil in large skillet until cooked
through; drain. Add seasoning mix and 3/4 cup water. Bring to boil.
Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour
cream.

Spray 12x8 baking dish with nonstick cooking spray. Line baking dish
with 5 of the tortillas; sprinkle with 1 cup of the cheese. Spoon
chicken mixture over cheese; top with remaining tortillas. Drizzle
with taco sauce. Bake at 350 for 30 minutes. Sprinkle with remaining
cheese. Bake an additional 5 minutes or until cheese is melted.

Smothered Pork Chops

Smothered Pork Chops

4-6 thick boneless pork chops
olive oil for frying
butter for frying

1 can cream of mushroom soup
1/2 to 1 cup sour cream
2-3 shakes of worchestershire sauce

Fresh mushrooms, cleaned & sliced

Using cast iron skillet, fry chops in oil & butter until brown.

Mix cream of mushroom soup, sour cream and worchestershire. Pour over browned chops. Cover and simmer on low approximately 1 hour. Add mushrooms on top, cover and cook 15-30 minutes.

I love to serve with bow-tie pasta tossed in just a little bit of butter. However the gravy is also wonderful over mashed potatoes.

Traditional Pineapple Upside Down Cake using a cast iron skillet

People, Cast iron skillets are one pan that should be in every kitchen. The uses for it are endless. I especially like my Uncle Jim's recipe for cornbread made it in as well as for fried potatoes. Here is one recipe that I think would be enjoyable. I am actually going to make it this weekend. I will come back with pictures after its done.


Traditional Pineapple Upside-Down Cake
The upside-down cake, which was so popular in the '50s and '60s, is again gaining in popularity. No wonder - it's still wonderful!
Use your old cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.

Topping:
1/4 cup butter or margarine
2/3 cup firmly packed brown sugar
1 (1-pound, 4 ounce) can sliced pineapple
Maraschino cherries
1/4 to 1/2 cup chopped nuts

Preheat oven to 350 degrees. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts.

Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup vegetable shortening
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract

In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.

Makes 8 servings.

A Different Type Of Taco

and believe me this is soooooo good! Go HERE for the recipe!

Down here in Oklahoma they serve Indian Tacos a lot of different places especially at fairs and such....Depending on where you buy it from it can look like another version of a Taco or it looks like Chili served on top. Here is a picture of one that my daughter had at the recent Oktoberfest down here:

Apple Pie in a Jar | Home Made Simple

Apple Pie in a Jar | Home Made Simple

Different Type Of Recipe- Homemade Bird Food

Recipe for Birds



Don't worry about the large quantities - it'll freeze and keep if the birds are slow to find your treats.

1 cup peanut butter (the crunchy kind!)
2 cups one-minute Oats, cooked
2 cups corn meal
1 cup lard
1 cup white flour (all-purpose)
1/3 cup sugar
Optional: raisins, peanuts, sunflower seeds, dried fruit

Melt the peanut butter and lard over low heat. Stir in the rest of ingredients, one at a time. Stir in your blessings for the birds, too! Pour into an old metal cake pan that's about 1.5 inches deep. Let it cool. When it's hardened, cut it into squares or chunks. Leave the chunks in the pan and freeze them. Use the bird food as needed. with each batch making 6-8 chunks.

Fast Easy Chicken Dish.....

This recipe is fairly quick to make with very little prep. I will warn you though for those of you on a low sodium diet you will need to use low sodium based soup mix as well as lower sodium cream of mushroom soup.


1 box of Tyson chicken patties
2 cans of cream of mushroom soup( or you can use Chicken with garlic & mushroom)
1/4 cup of milk
1 package of Lipton's onion soup mix


Preheat oven to 325 degrees

in a small to medium bowl mix together cream of mushroom soups and milk. This will be on the thicker side but that's ok. We want it a bit thicker.

In either size pan of your choice...place a bit of the cream soup mix in the bottom. Not much though. Place the patties on top of that. Then add about 2-3 tablespoons of cream soup mix on top of each patty spreading it around. Pour the remaining soup mix around the pan . Open the package of Lipton soup mix and sprinkle about a teaspoon on each patty. Place in oven for about 35 minutes till hot and bubbly and cooked through.