Super Fast and Easy Chicken a la King

October 18, 2010 at 1:37 pm (Chicken, Entrees, Sauces)

A great use for all those stockpiles of condensed cream soups you may have lying around.  Original credit goes to Marie at, although I’ve added my own modifications.  This recipe went over well and made a ton.  I froze half of the leftovers, and kept half in the fridge.  What I froze will feed my family of 5 one more time.


  • 3 (10.75 oz.) cans of condensed cream of chicken soup
  • 3 (10.75 oz.) cans of condensed cream of mushroom soup
  • 2 cups water
  • 1 (15 oz.) can peas -OR- 1 bag frozen mixed veggies (we can’t stand canned veggies here).
  • 1 pound boneless skinless chicken breast, cooked and diced


Combine cream of chicken soup, cream of mushroom soup, and water in a large pot or saucepan over medium-low heat.  Add chicken and cook, stirring until heated through.  Add chicken and cook, stirring until heated through.  Stir in peas, heat through, and serve over (cooked) Pillsbury grand biscuits.


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Restaurant-Style Buffalo Chicken Wings

October 13, 2010 at 3:06 pm (Appetizers, Chicken)

I made these for Super Bowl Sunday once.  They went over well, but took a little more time and trouble to make than I wanted.  (What, they don’t make themselves??)  Either way, I liked them.

Found on with Kelly as the contributor.


  • Oil for deep frying
  • 1 cup butter
  • 1 cup hot sauce (I used Frank’s Red Hot Sauce)
  • 4 dashes ground black pepper
  • 4 dashes garlic powder
  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 40 chicken wings


  1. Heat oil in a deep fryer to 375 degrees F (190 degrees C).  The oil should be just enough to cover wings entirely, an inch or so deep.  Combine the butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat.  Stir together and heat until butter is melted and mixture is well blended.  Remove from heat and reserve for serving.
  2. In a small bowl, mix together the flour, paprika, cayenne pepper, and salt.  Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.  Cover dish or bowl and refrigerate for 60 to 90 minutes.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings  begin to turn  brown.  Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.  Serve

Prep Time:  15 mins.       Cook Time:  15 mins.       Ready in:  2 hours.       Yields:  20 (small) servings

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Tortilla Soup

October 13, 2010 at 12:14 pm (Chicken, Mexican, Soups/Stews)

Recipe given to me by my friend Monica D.  Don’t freak out that there are 1 million ingredients…this is an absolutely delightful soup:  rich, creamy, cheesy.  Worth all 60 minutes of your effort, makes a TON, and entirely ZERO calories.  Ok…so I might of made up the last part.  Sorry, I got carried away.


  • 8 oz. carrots, diced
  • 8 oz. celery, diced
  • 8 oz. onions, diced
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons oil
  • 4 (10.5 oz) cans chicken broth
  • 1 can (14.5 oz.) diced tomatoes (you can use 2, if you like)
  • 1 can (10 oz.) Rotel tomatoes
  • 1 packet taco seasoning
  • 1 (1o-count) package corn tortillas, broken into small pieces
  • 12 oz. chicken meat (make your own or cheat and buy 2 pkgs of Tyson fajita chicken strips, already cooked)
  • 1 cup milk
  • 12 oz. Monterey Jack cheese, shredded
  • Corn Tortilla chips, broken into small pieces (for topping)


Saute carrots, onions, and celery in oil until tender.  Sprinkle with garlic powder, salt, and pepper.

Add chicken broth and bring to a boil.

Add tomatoes, Rotel, taco seasoning and chicken.

Cut tortillas into small pices and add to broth mixture.

Let boil for 20 minutes, or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.

Reduce heat and add 8 oz. cheese.  Simmer for 10 additional minutes.

Add milk and simmer for 10 more minutes.

If thicker soup is desired, add more diced tortillas and let incorporate into soup.

Garnish with shredded cheese and broken tortilla chips.

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Stir & Roll Pizza Crust

October 13, 2010 at 11:54 am (Italian, Muffins/Breads)

From my momma.  Simple, basic recipe.  Reminds me of my childhood.


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup salad oil
  • 2 tablespoons salad oil


Preheat oven to 425 degrees.

Measure flour, baking powder, salt, milk and 1/4 cup salad oil into bowl.  Stir vigorously until mixture leaves side of bowl.  Gather dough together and press into a ball.  Knead dough in bowl 10 times to make smooth.  Divide dough in half.

On lightly floured cloth-covered board, roll each half into a 13″ circle.  Place on pizza pan or baking sheet.  Turn up edge 1/2″ and pinch or pleat.  Bruch circles with 2 tablespoons salad oil.  Layer with pizza toppings of your choice  Bake 20 to 25 minutes.

*Variation:  I will sometimes place the crusts in the oven immediately after brushing them with oil (before putting on the toppings) and bake it for about 13 minutes.  This helps to make a fluffier crust.  Add toppings, then bake another 13 or so minutes, or until cheese is melty and done-looking.

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Speedy Baked Beans

October 13, 2010 at 11:44 am (Oven bakes & Casseroles, Sides)

Another one from my momma.


  • 6 slices bacon, diced
  • 2 medium onions, minced (about 1 cup)
  • 3 cans (1 lb, 3 oz each) baked beans with pork.  (I usually opt for Van Camps pork and beans)
  • 1/3 cup chili sauce
  • 1 1/2 teaspoons prepared mustard


In large skillet, cook and stir bacon and onion until bacon is crisp.  Stir in remaining ingredients.  Finish cooking by choosing one of the two following methods:

  1. Simmer uncovered for 15-20 minutes, stirring occassionally until liquid is absorbed.
  2. Pour into an ungreased 2 qt. casserole dish; bake uncovered in 350 degree oven for 45 minutes.

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Bran Applesauce Muffins

October 13, 2010 at 11:40 am (Muffins/Breads)

Got this one from my momma.  One of my childhood favorites.


  • 1 1/4 cups Wheat Flour
  • 3/4 cup shreds of whole bran cereal
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup applesauce
  • 1/2 cup oil or shortening
  • 1 teaspoon vanilla
  • 2 eggs
  • Optional:  1/2 cup raisins, chopped dates, or chopped apples can be added to batter.


  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon


Preaheat oven to 400 degrees.

Combine all ingredients except those for toppings.  Mix well.  Add optional ingredients, if desired.  Spoon batter into lined muffin cups, filling 2/3 full. 

In small bowl, combine topping ingredients.  Sprinkle over top of each muffin.

Bake at 400 degrees for 15 to 20 minutes, or until toothpick comes out clean.  Immediately remove from pan.  Serve warm.

Serves:  12

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