Recipes – Comfort Food

Breakfast Casserole

Easy Breakfast Casserole

Shady’s Breakfast Casserole

(Approx. one hour from start to finish)

Oven set to 350 degrees, rack in center of oven

9 x 13 glass baking dish

non-stick cooking spray

2 LBS sausage – spicy is best (or 1 lb sausage, 1 lb hamburger, or 1 lb pork sausage and 1 lb turkey sausage – any combo will work)

12 eggs

2 cups milk

2 cups +/-  cubed bread/ stuffing mix

5 slices salsa cheese (deli cheese…can substitute any cheddar) crumbled

5 slices Chipolte cheese (can substitute pepper jack) crumbled

12 thin (1/4 – 1/2 inch thick) slices of Velveeta cheese

1/2 tsp. Paprika

1 tsp Italian Seasonings

1/2 tsp Black Pepper

1/4 tsp. Garlic Powder


Brown sausage in skillet (approx. 20 min over med. heat) DO NOT DRAIN, most of grease will cook off and you need what is left for the bread cubes.

While meat is browning;

 preheat oven, spray baking dish, place bread cubes in bottom of baking dish 1 layer deep only, set aside.

Whisk eggs, milk and spices (like making scrambled eggs) and set aside.

Crumble up cheeses and slice Velveeta, set aside.

Once meat is browned pour meat and any remaining pan drippings over bread cubes and level out. Next, place crumbled cheeses over meat. Now Pour egg mixture over top of that. THEN place velveeta slices on top (if you pour the eggs over the velveeta you will have a black, burned top).

Place in oven on center rack – UNCOVERED for 30 – 35 min. at 350 degrees

Let cool 10 – 15 min before eating or the cheese will burn you.

ENJOY!!! Serves 8 – 13 people, or makes GREAT leftovers for the next few days 🙂  Reheat individual servings in microwave for approx. 1 min 15 sec.



MawMaw’s Pecan Tarts

1 cup butter

6 oz. cream cheese, softened

2 cups all-purpose flour

Cream the above first 2 ingredients together, then add flour and mix well to make pastry. Form 48 small balls of pastry and place 1 ball into each individual well of a mini tart/mini muffin pan. Using your fingers, press out into bottom and sides of each well to form the tart shell.

4 Eggs

3 cups brown sugar, packed

4 Tblsp. melted butter

1 pinch salt

1 tsp. vanilla extract

1 cup chopped pecans

Filling: Break eggs into a mixing bowl – DON’T beat, but break yolks apart. Add remaining ingredients and mix well with a SPOON only – or you will have a foamy cooked filling). Fill pastry cups ALMOST full with filling – leave a little head room for expansion during baking.

Bake at 350 degrees for approx. 30 min. – or until lightly browned. Makes approx. 4 dozen mini tarts.



Chicken in a Biscuit Casserole

4 cooked, cubed boneless Chicken Breasts

1 small can Biscuits, cut into small pieces

1/2 Cup Milk

1 can Cream of Mushroom Soup

1 small can of Mushrooms

1/2 bag of Frozen Mixed Vegetables (approx 8 oz.)

1/2 Cup Shredded Cheddar Cheese, separated into 2 – 1/4 cup measurements (set 1 aside)

Dash Garlic Powder

Dash Onion Powder

1/4 Tsp. Black Pepper

1/4 Tsp. Paprika

Preheat oven to 350 degrees.

Mix all ingredients together in a 9 x 9 Baking Dish, and sprinkle remaining 1/4 Cup of cheese over the top of casserole.

Bake, uncovered,  on center oven rack for 30 – 40 min., or until slightly golden and bubbly. Serve.


Skillet Chicken Broccoli Divan

1 tbsp. butter or margarine 
1 lb. skinless, boneless chicken breast, cut up 
3 cups fresh or frozen broccoli flowerets 
1 can Cream of Chicken Soup 
1/2 cup milk 
1/2 cup shredded Cheddar cheese 
MELT butter in skillet. Add chicken and cook until browned, stirring often.

ADD broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.

TIP: For another quick recipe, substitute Cream of Mushroom Soup and top with shredded Swiss cheese.
Spaghetti Florentine
1 can (14 oz.) Chicken Broth (1 3/4 cups) 
1/3 cup all-purpose flour 
1/2 tsp. Italian seasoning, crushed 
1/4 tsp. garlic powder 
1/8 tsp. ground black pepper 
1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained 
1/2 cup plain yogurt 
1 medium tomato, diced 
4 cups hot cooked spaghetti, cooked without salt 
1/4 cup grated Parmesan cheese 
MIX broth, flour, Italian seasoning, garlic and pepper in saucepan. Add spinach. Cook and stir until mixture boils and thickens. Remove from heat.

STIR in yogurt and tomato. Toss with spaghetti. Sprinkle with cheese.
Serves 6.
Slow Cooker Savory Pot Roast

1 can Condensed Cream of Mushroom Soup  
1 pouch (2 ounces) dry onion soup & recipe mix 
6 small red potatoes, cut in half 
6 medium carrots, cut into 2-inch pieces (about 3 cups) 
3 -to 3 1/2-pound boneless beef bottom round roast or chuck pot roast 
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

*Or on HIGH for 4 to 5 hours.

Autumn Pork Chops

1 tbsp. vegetable oil 
4 pork chops, 1/2″ thick 
1 can Condensed Cream of Celery Soup
1/2 cup apple juice OR water 
2 tbsp. spicy-brown mustard 
1 tbsp. honey 
Generous dash ground black pepper 
Hot cooked medium egg noodles 
HEAT oil in skillet. Cook chops 10 min. or until browned.

ADD soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 min. or until chops are done. Serve with noodles.
Stroganoff-Style Chicken

2 tbsp. vegetable oil 
1 lb. skinless, boneless chicken breast, cut into strips 
2 cups sliced mushrooms 
1 medium onion, chopped 
1 can  Cream of Chicken Soup 
1/2 cup plain nonfat yogurt 
1/4 cup water 
4 cups hot cooked medium egg noodles, cooked without salt 
HEAT half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.

ADD remaining oil. Add mushrooms and onion and cook until tender.

ADD soup, yogurt and water. Heat to a boil. Return chicken to skillet and heat through. Serve over noodles.

Sprinkle with paprika.

Cheesy Chicken & Rice Casserole

1 can Cream of Chicken Soup  
1 1/3 cups water 
3/4 cup uncooked regular long-grain white rice 
1/2 tsp. onion powder 
1/4 tsp. ground black pepper 
2 cups frozen mixed vegetables 
4 skinless, boneless chicken breasts halves 
1/2 cup shredded Cheddar cheese 
Heat the oven to 375°F. 

Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
 Easy Skillet Chicken Parm

1 tbsp. olive oil 
6 skinless, boneless chicken breast halves 
1 1/2 cups Italian Style Spagettie Sauce 
1/4 cup grated Parmesan cheese 
1 1/2 cups shredded mozzarella cheese 
Heat oil in 12″ skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides.

Stir sauce and  3 tbsp. Parmesan cheese in skillet. Reduce heat to medium. Cover and cook 10 min. or until chicken is cooked through.

Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand 5 min. or until cheese is melted.
Miss Debbie’s Gooey Butter Cookies

1 butter flavor cake mix
1 stick of butter
1 large egg
1 8 oz package of cream cheese
powdered sugar

Butter and cream cheese must be soft, mix together, add egg and cake mix. You can put in refrigerator for an hour or more….or cook right away. Make into 1 inch balls, roll in powdered sugar. Place on cookie sheet and bake for 11-13 minutes at 350 degrees.

Fall-apart Pot Roast
one 4 – 5 pound beef roast FROZEN SOLID
5 lg unskinned potatoes cut in half crossways
1 pkg fresh whole mushrooms or baby carrots
1/2 stick butter or margarine
1 large bottle A1 steak sauce
1/2 cup water
Crock or DEEP roaster pan with lid (or foil to cover if no lid), large enough to lay roast flat and layer potatoes on top.

Oven set at 250 degrees with rack at MID POSSITION (very important).

 Place roast flat in bottom of pan; layer potates around edge of roast/pan with cut edge of potatoe touching roast; pour bottle of A1 over roast and potatoes and use the 1/2 cup of water to rinse out bottle and pour over roast as well; place mushrooms in center well/hole made by potatoes on top of roast; place butter on TOP of mushrooms (or carrots) and cover.
Place in 250 degree oven (no preheatting necessary) and walk away! DO NOT PEEK! If you put in oven at 7 am will be done around 2 pm to 230 pm depending on weight of roast used. ONLY uncover at END of cook time and will pull apart with a fork!!

Congrats – you have just turned your oven into a crockpot! Which means this can also be done in a LARGE 6 quart plus crockpot set on LOW for same amount of time.

 Jeffery’s “The Best Grilled Shrimp Ever”
1 1/2 c. olive oil
1 bunch cilantro
1/2 whole fresh ginger root
2 cloves garlic
3/4 cup soy sauce
3 limes, juice of
3 fresh jalapenos
12 oz. bottle of cocktail sauce
5 lb shrimp

Combine first 7 ingredients in food processor or blender
Shell & devein the shrimp, place on skewers in shallow container, pour marinade on top and let sit for at least an hour.
Grill over hot coals.  Serve with cocktail sauce or they’re GREAT plain.

Hearty Beef Stew

1 lb. beef for stew, cut into 1-inch pieces 
3 tbsp. all-purpose flour 
2 tbsp. olive oil 
2 cloves garlic, minced 
1 3/4 cups Beef Broth  
2 medium onions, cut into quarters 
1 bay leaf 
1/2 tsp. dried thyme leaves, crushed 
1/4 tsp. ground black pepper 
2 cups whole baby carrots 
2 medium potatoes, cut into 2-inch pieces 
1/4 cup water 
Season the beef as desired. Coat with 1 tablespoon flour. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it’s well browned, stirring often.

Add the garlic to the saucepot and cook for 1 minute.

Stir the broth, onions, thyme, black pepper and bay leaf in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.

Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender.

Stir the remaining flour and water in a small bowl until smooth. Add the flour mixture to the saucepot.

Increase the heat to medium.  Cook and stir until the mixture boils and thickens.

Easy Chicken Paprikash


1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breasts halves
1/4 cup butter
1 can Cream of Chicken Soup
2 green onions, sliced (about 1/4 cup)
1 container (8 ounces) sour cream


Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.

Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it’s well browned on both sides.  Remove the chicken from the skillet.

Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.

 Chicken with Noodles

2 cans  Cream of Chicken Soup 
1/2 cup water 
1/4 cup lemon juice 
1 tbsp. Dijon-style mustard 
1 1/2 tsp. garlic powder 
8 large carrots, thickly sliced (about 6 cups) 
8 skinless, boneless chicken breasts halves 
1/2 of a 12-ounce package egg noodles (about 4 cups), cooked and drained 
Chopped fresh parsley 
Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles.

Sprinkle with the parsley.

*Or on HIGH for 4 to 5 hours.

Down-Home Macaroni & Cheese 


1/4 cup (1/2 stick) butter or margarine, divided
 1/4 cup  flour
1 cup milk
 1/2 lb.  (8 oz.) Velveeta Cheese, cut into 1/2-inch cubes
 2 cups elbow macaroni, cooked, drained
1/2 cup Shredded Cheddar Cheese
6 RITZ Crackers, crushed

Preheat oven to 350°F.

MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly.

Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add velveeta; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.

 Slow-Cooker Chicken & Dumplings

1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces 
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups) 
2 cups whole baby carrots 
2 stalks celery, sliced (about 1 cup) 
2 cans Cream of Chicken Soup  
1 cup water 
1 tsp. dried thyme leaves, crushed 
1/4 tsp. ground black pepper 
2 cups all-purpose baking mix 
2/3 cup milk 
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Stir the baking mix and milk in a medium bowl.  Spoon the batter over the chicken mixture. Turn the heat to HIGH.  Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

*Or on HIGH for 4 to 5 hours.

Tuna Noodle Casserole

1 can Cream of Mushroom Soup 
1/2 cup milk   
1 cup frozen peas 
2 cans (about 6 oz. each) tuna, drained and flaked 
2 cups hot cooked medium egg noodles 
2 tbsp. dry bread crumbs 
1 tbsp. butter or margarine 
Mix soup, milk, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir.

Mix bread crumbs with butter and sprinkle on top. Bake 5 min.
Stovetop Easy Tuna & Pasta Cheddar Melt

1 can Chicken Broth 
1 soup can water 
1/2 of a 1-pound package uncooked corkscrew-shaped pasta (rotini) (about 3 cups) 
1 can Cream of Mushroom Soup 
1 cup milk 
1 can (about 6 ounces) tuna, drained and flaked 
1 cup shredded Cheddar cheese 
2 tbsp. Italian-seasoned dry bread crumbs 
2 tsp. butter or margarine, melted 
Heat the broth and the water to a boil over medium-high heat in a large skillet. Add the pasta and cook until it’s tender, stirring often. Do not drain.

Stir in the soup, milk and tuna in the skillet. Top with the cheese. Mix the bread crumbs with the butter.

Sprinkle on top. Heat through.

Gram’s Delicious Apple Pie

6-8 tart apples. Peel, core and slice. Use a mix of apples for texture and flavor.
1/4 cup brown sugar
1/4 to 1/2 cup white sugar depending on taste.
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon salt

Place sliced apples in a large bowl. Add remaining ingredients and toss gently. If the apples are dry, add two or more tablespoons water or apple juice. Arrange slices in prepared pie nine inch plate. Dot with butter. Cover with upper crust. Prick. Brush top of crust with one egg white that has been beaten and sprinkle with sugar.

Place pie in hot oven 450 degrees for ten minutes. Reduce heat to 350 degrees and bake until done — 45 to 60 minutes. If the edges of the crust brown too quickly, cover them with aluminum foil.

Pie Crust for a nine inch pie pan

3 cups unbleached flour
1 teaspoon salt
1 1/4 cups shortening
Mix with pastry blender until consistency of cornmeal.

1 large egg
5 1/2 tablespoons ice water
1 tablespoon vinegar
Beat lightly and toss in flour mixture. Divide into two balls and let sit for a few minutes.
Flour pastry board and roll out.
This will make enough pastry for three single crusts for an eight inch pie pan or two crusts for a deep dish nine inch pie pan.

More to come soon….

One Response to “Recipes – Comfort Food”

  1. 2010 in review « The Pink Bunny Cafe' Says:

    […] Recipes – Comfort Food […]

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