The Oaks Breakfast Casserole

This recipe is classicly served at "The Oaks", a week before the Kentucky Derby, where the fillies race for the lilies! I was skeptical when I saw it, but it tasted great.

8 slices white bread – cut the crusts off and cube in 1 inch pieces in a 9x13 pan.
2 lbs sausage (cooked).
Put sausage over bread

Beat together:
4 eggs
2 c. milk
1 tsp dry mustard

Pour over bread and sausage.

Add 2 c. grated cheddar cheese on top.

Refrigerate overnight.

Next morning:
1 can cream of mushroom soup
½ c. milk

Pour mixture over 9x13. Bake at 300 for 1 ½ hours (Covered with tin foil) The last 30-40 minutes, remove the foil).

Heidi’s Hello Dollies

Preheat Oven to 350 degrees

½ c. softened butter
1 ½ - 2 c. graham crackers (finely blended)
6 or 8 oz. can of sweetened condensed milk
6 oz. milk chocolate chips
½ - 1 c. coconut (to your liking)
½ c. chopped walnuts

Mix butter with graham crumbs to make a buttery crust. Pour into greased 8x8 pan and press down to make crust. Pour can of sweetened condensed milk atop the crust and allow it to spread over all the crust. Combine coconut, walnuts, and chocolate chips in separate bowl. Stir to mix. Pour over the sweetened condensed milk. Bake for 25 – 30 minutes, until coconut is lightly browned. Let cool for 10 minutes. Cut and enjoy warm or they are great for days to come!


Chicken Enchiladas

These are an old family favorite - You can spice them up or leave them mild.

16 corn tortillas
20 oz. red or green enchilada sauce (mild, medium or hot)
4 chicken breasts cooked and shredded or cubed
1 c. water
2 c. monterrey jack cheese, shredded (divided)
1/2 c. finely chopped onion

Preheat oven to 350. Bring water and 2 cans (= to 20 oz.) of enchilada sauce to boiling point (if you like it spicy, add 1/2 tsp. of chili powder, and 1/2 tsp. crushed red pepper). Meanwhile, layer 8 corn tortillas on bottom of greased 9x13 pan. Mix chicken, onion and 1 c. cheese in a bowl. Pour 1/2 of boiled sauce on top of tortillas. Layer with chicken mixture. Cover with remaining 8 tortillas. Pour remaining sauce on top of tortillas. Cover with remaining 1 c. cheese. Cover with tin foil. Bake for 15-20 minutes. Uncover and bake for 5 more minutes, or until cheese bubbles (I like to broil it for the last 2 minutes to make the cheese darken a little). Serve w/ sour cream and lettuce.


Angel Kiss Cookies

2 c. bisquick mix

1 can Eagle brand sweetened condensed milk

3/4 c. creamy peanut butter

1 tsp. vanilla

25-30 Hershey's kisses

Preheat oven to 375. Mix milk and peanut butter thoroughly. Add bisquick mix and vanilla. Stir until smooth and well blended. Roll into 1" balls, place on cookie sheet and bake 6-8 minutes. Place chocolate kiss in center straight out of the oven and let it form into the middle.


Quick Fix Calzones

9 Rhodes Rolls, thawed, but still cold
1/4 c. chopped ham
1 c. mozzarella cheese
1/4 c. mushrooms, diced
1/4 c. diced pineapple chunks
1 c. heated pizza sauce

Mix ham, cheese, mushrooms and pineapple in bowl. Set aside

Preheat oven to 350. Flatten each roll, and roll out to 8" circles. Place 1/4 c. filling onto half of roll. Fold roll in half, seal edges with fork. Place on greased cookie sheet, and bake for 20-25 minutes. Serve with pizza dipping sauce. Don't add the sauce inside the calzone, it makes the roll not cook correctly. You can substitute any toppings you want. We made the ham & pineapple ones, and also did a vegetarian one with fresh tomatoes, mushrooms, onions and cheese.


1-2-3 Sweet Peanut Butter Brownie Bars

This one is as easy as 1-2-3!

Brownie Mix (to fill 9x13 pan)
1 can store bought vanilla frosting
3 c. rice krispies cereal
2 c. milk chocolate chips
1 c. smooth peanut butter

Make brownies per directions on box. Remove from oven, let cool. Spread vanilla frosting to create 1/4 to 1/2 inch layer. In pan over medium heat, warm chocolate chips and peanut butter. Stir in rice krispies until well coated. Pour mixture over vanilla frosting. Place in fridge to let set, or serve immediately. This one is great for the sweet tooth or if you need a quick, but fancy, dessert bar to serve!

Lion House Chicken

I hope I'm not infringing on any copyright laws by posting this, but I used a great recipe from the old-school Lion House cookbook, so I'm sharing their recipe with anyone who may want to try it. It was delicious!

10-12 chicken breasts
2 c. bread crumbs of your choice
4 c. stuffing
1 c. butter, melted
1 c. mushrooms, sliced

1/2 c. honey
2 c. mayonnaise
1/3 c. dijon mustard

Prepare stuffing with butter and mushrooms. Set Aside. Lay chicken breasts (works best if thawed, but still cold) on plate, and roll in bread crumbs. Place about 1/2 c. of prepared stuffing mix on one half of chicken breast. Fold over, secure w/ toothpick. Place in glass baking dish, bake at 350 for 30 minutes. Meanwhile, in small pan, heat sauce until ingredients are well blended. Bring to a boil, remove from heat. Cover each chicken piece w/ sauce. Serve w/ fresh green beans, rolls and spicy spice cake for dessert. This makes a lot. You could easily half the recipe.


Spicy Spice Cake

4 c. unsifted flour

1 tsp. salt

4 tsp. baking soda

2 c. sugar

2 tsp. cinnamon

1 quart fruit w/o seeds (4 cups fresh or canned fruit – well drained)

1 tsp. cloves

2 eggs

1 tsp. nutmeg

1 c. oil


½ c. butter

4-5 c. powdered sugar

1 c. brown sugar

1 tsp. vanilla extract

½ c. evaporated milk (or 2% milk)

Preheat oven to 350 degrees. Grease and flour jelly roll pan. Blend fruit in blender. Add oil and eggs. Mix all dry ingredients together; add wet ingredients to dry. Bake for 30 minutes. Cool before frosting. Bring to a soft boil butter, brown sugar, and milk together. Beat in powdered sugar. Add vanilla.


Chocolate Cream Cheese Bars

By: Rebecca Jones
2 c. flour
1 c. sugar
1/2 tsp. cinnamon
3/4 c. butter, softened
Mix and press into lightly greased 9x13 pan. Bake 12-14 minutes at 350, until lightly browned.
Meanwhile, beat:
12 oz. cream cheese, softened
1 c. sugar
1 TBLS. vanilla
2 eggs
Add 1/2 c. chocolate chips.
Pour filling over crust. Return to oven and bake 25-30 more minutes or until filling is set.
Mix another 1/2 c. chocolate chips with 3 TBLS. milk. Drizzle thoroughly over cooked bars. Chill 1 hour. Cut into squares or triangles.


The Easiest Pork Chops You'll Ever Make

My mom calls these "Clark's Pork Chops", not sure why, but I'm giving credit where credit is due.
Arrange however many pork chops are desired in a glass baking dish.
Top each chop with:
1 lemon slice
1 onion slice
2 Tbls. brown sugar
2 Tbls. ketchup.

Cover and bake for 35-45 min. at 350 degrees. Uncover and bake for 15 minutes more. Don't let them dry out.

German Chocolate Cookies (To Die For)

I've got to give credit to Michelle Hawkes for passing along this recipe. Everyone who has tried it has raved about it.
1 c. butter
1c. sugar
1 c. brown sugar
2 eggs
1 ½ tsp. vanilla
½ tsp. salt
1 t. baking soda
1 tsp. baking powder
1 ½ c. oatmeal
2 c. flour
3 c. chocolate chips
2 c. coconut
1 c. chopped pecans
Melt 1 c. chocolate chips in microwave for 2-4 minutes @ 50% power, stir until smooth. Cream butter and both sugars. Add eggs, vanilla, salt, baking soda, baking powder, and melted chocolate. Beat until light and fluffy. Measure oatmeal and blend in blender until fine. Add blended oatmeal and flour to mixture, mix well. Stir in remaining chips, coconut, and pecans. Roll into 2 in. balls and place 2 in. apart. Bake at 375 for 10-12 minutes. Makes about 3 Dozen Cookies.

Mango Sticky Coconut Rice

Try this out with the Spiced Cilantro Chicken, and you'll have a great complement to your meal.

1 C. glutinous rice (soaked for 30 minutes in cold water)
1 cup coconut milk
2 Tbls. sugar
pinch of salt
2 large ripe mangoes
Drain rice and rinse thoroughly. Place in a pan with coconut milk, sugar, and salt. Bring to a boil and simmer, stirring occasionally until the rice has absorbed all the coconut milk and is very soft. Transfer the rice to a steamer set over a pan of simmering water. Cover and steam for 15 minutes.
Peel and Cut the mangoes into cubes. Serve.

Spiced Cilantro Chicken

4 skinless, boneless chicken breasts
2 garlic cloves
1 fresh green chili, seeded
3/4 piece of fresh gingerroot
4 Tbls. chopped cilantro
finely grated rind of 1 lime
3 tbls. lime juice
2 tbls. soy sauce
1 tbsp sugar
3/4 c. coconut milk

*we double or triple the sauce

Cut 3 deep slashes into the skinned side of each breast. Place breasts in a single layer of a nonmetallic dish.
Place garlic, chili, ginger, cilantro, lime rind and juice soy sauce, sugar, coconut milk in a food processor or blender
until smooth. Spread over chicken coating evenly on both sides. Cover and let marinate in the refrigerator for at least 1 hour.
Preheat broiler to medium. lift chicken from marinate. Drain off excess marinade and place into a sauce pan for later.
Cook chicken under the hot broiler for 12 - 15 minutes. or until thoroughly and evenly cooked.
Meanwhile, place the remaining marinade in a pan and bring to a boul. reduce head and simmer for several minutes.
Transfer the chicken breasts to serving plate. Garnish with cucumber slices. (the cucumbers are a really good flavor with the sauce.)
Serve with rice - preferably sticky sweet coconut rice.

Aussie Chicken

4 Boneless Skinless Chicken Breasts
2 tsp. seasoning salt
½ c. prepared mustard
½ c. honey
¼ c. corn syrup
¼ c. mayo
6 slices bacon cooked/chopped
2 c. Colby jack shredded cheese
1 T. Dried onion flake

Preheat oven to 350. Salt Chicken with season salt. Bake 30 minutes.

Mix mustard, honey, corn syrup, mayo and dried onion flakes to create sauce.

Place cooked chicken in baking dish. Cover with sauce mixture. Crumble bacon over chicken pieces. Top with cheese. Bake an additional 15-20 minutes, until cheese is melted.


Easy Fresh Peach Freezer Jam

12 medium sized ripe peaches - peeled and pitted (you know they are ripe if they smell delicious, and the peel is easily removed.) This should make about 3.5 cups crushed fruit.
1 packet freezer jam pectin
1 1/2 c. sugar
1/2 TBS. lemon juice

Crush peaches in food processor. I like to leave chunks, but crush it more if you like your jam smooth. Once desired consistency is reached, mix in lemon juice with the peaches. In separate bowl mix pectin and sugar until well combined. Add 3.5 cups fresh crushed fruit. Mix for 3 minutes. Ladle into 5-8oz. freezer-proof tupperware containers. Let stand for 30-60 minutes until thickened. Keeps in refrigerator for 3 weeks, and can be frozen for up to 1 year. If you're like me, it won't last even close to that long!


Tater Tot Casserole

(This is a great recipe if you're in a hurry and want something ready after church on Sunday!)
1 32 oz. bag frozen tater tots
1 can cream of mushroom soup
1 12 oz. canned chicken breast, drained (you can use fresh if you want)
1 can green beans, drained
1 TBS. dried minced onion
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. shredded cheddar cheese

Place frozen tater tots at the bottom of greased crock pot. In separate bowl, mix soup, chicken, beans, milk, onion, salt and pepper. Pour mixture over tater tots. Bake on high heat for 3 hours, or low heat for 4.5 - 5 hours. During last 30 minutes of cooking, add cheese on top to melt.