Chicken Bacon Caesar Bubble-Up Bake

Chicken Bacon Caesar Bubble-Up Bake

Chicken Bacon Caesar Bubble-Up Bake

Delicious!  Easy!  Great dinner!  I could keep going but I’ll stop now.

1 (8 oz) container garlic and herbs spreadable cheese

1/2 cup Caesar dressing

1/4 cup water

1/4 teaspoon pepper

1 can flaky layers refrigerated buttermilk biscuits (8 biscuits)

2 cups chopped chicken or 1 large can chicken, drained and broken apart

3/4 cup chopped cooked bacon

2 cups coarsely chopped fresh spinach

2 cups (8 oz) shredded Italian cheese blend

1  Heat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  In a large bowl, whisk together spreadable cheese, dressing, water and pepper.  Separate dough into 8 biscuits and cut each into 6 pieces.  Add pieces to bowl and mix until incorporated.

3  Add chicken, half of the bacon, spinach, and 1 cup of cheese blend, fold into mixture until well blended.

4  Pour mixture into baking dish and top with remaining bacon and cheese.

5  Bake 33 – 37 minutes or until biscuits are deep golden brown and no longer doughy.

recipe from Pillsbury


Cake Mix Sour Cream Coffee Cake

Cake Mix Sour Cream Coffee Cake

Cake Mix Sour Cream Coffee Cake



1 box yellow cake mix

1 egg

1 cup sour cream or plain yogurt

1/4 cup butter, melted

1 teaspoon vanilla


1 1/4 cups flour

2/3 cup brown sugar

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, cold and cut into small cubes

a couple handfuls of mini chocolate chips if desired

1  For the cake, preheat oven to 350 and grease a 9 x 13″ pan.

2  Mix together all cake ingredients until well combined.

3  For the streusel, whisk together dry ingredients then cut butter into dry ingredients with a pastry blender or two knives until mixture is crumbly.

4  Pour half the cake batter into bottom of pan and spread to cover.  Top with half the streusel then repeat layers one more time.  (I added a handful of mini chocolate chips to the top of each streusel layer.)

5  Bake for 30 – 35 minutes or until toothpick inserted in center comes out clean.

recipe from Creme de la Crumb

Pumpkin Peanut Butter Doggo Birthday Cakes

Pumpkin Peanut Butter Doggo Birthday Cakes

Pumpkin Peanut Butter Doggo Birthday Cakes

Our corgi Finn turned three at the beginning of January so we had to have a little doggy birthday party for him and his nephews, Ziggy and Simba and of course there had to be cake!

1 cup pumpkin puree

1/4 cup peanut butter

1 egg

2 tablespoons honey

1 cup whole wheat flour

1 teaspoon baking powder

1  Preheat oven to 350.  Grease large muffin tins with coconut oil.

2  Mix together pumpkin, peanut butter, egg and honey then stir in flour and baking powder.

3  Scoop batter into muffin tins.  Bake 20 – 25 minutes or until center is firm.

Here’s a look at the birthday boy Finn with his lab nephews Ziggy and Simba in their green party top hats!

Ziggy, Finn and Simba

Ziggy, Finn and Simba

Aren’t they adorable?

recipe from Personal Creations

Fiesta Turkey Soup

Fiesta Turkey Soup

Fiesta Turkey Soup

And the holiday turkey is gone!  Finally!  I used it all up, such a feeling of accomplishment!  And now the ham . . .

1 cup onion, chopped

1 teaspoon oil

2 teaspoons minced garlic

4 cups turkey or chicken broth

3 cups chopped turkey or chicken

1 (15 oz) can black beans, drained and rinsed

1 (11 oz) can whole kernel corn with red and green peppers, undrained

1 (10 oz) can diced tomatoes with green chilies

1 (14.5 oz) can diced tomatoes, undrained

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1  Stove top – Saute onion in oil over medium heat.  Add garlic and saute for 1 minute.  Add in all other ingredients and bring to a boil.  Reduce heat and simmer for 15 – 20 minutes.

2  Crock Pot – Add all ingredients to crock pot except the oil which you don’t need.  Cook on low for 6 – 8 hours or on high for 4 – 5 hours.

recipe from Your Homebased Mom



Turkey Pasta Skillet

Turkey Pasta Skillet

Turkey Pasta Skillet

Still using up the leftover holiday turkey and ham around here.  We love pasta so this was a great way to use up some of that leftover turkey.

3 cups pasta

2 tablespoons olive oil

1 small pepper, thinly sliced

1/2 cup onion, sliced

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon salt

1 – 2 (14.5 oz each) cans diced tomatoes with juice

1 cup chopped turkey or chicken

1  Cook pasta according to package directions.  Drain after cooking, reserving some of the pasta water.

2  While pasta is cooking, add oil, pepper, onion, oregano, basil and salt to a large skillet over medium heat and cook for about 10 minutes or until pepper and onion are tender.  Add tomatoes and cook for 3 minutes then add turkey and cook until heated through.  Add pasta and any additional pasta water as needed and cook for 1 – 2 minutes until heated through.  Serve with Parmesan cheese.

Turkey Pasta Skillet

Turkey Pasta Skillet

recipe from An Italian in my Kitchen


Delicious Ham and Potato Soup

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup

I’ve been working my day job in film and tv lately so have a bit of catching up to do on the blog.  I’m still trying to work my way through the leftover ham and turkey so this was one of those recipes that I made for dinner.  It was really good and hearty, very filling and a nice use of leftover ham.

3 1/2 cups diced potatoes (skin on or off, your choice, I leave them on)

1/3 cup chopped celery

1/3 cup chopped onion

3/4 – 1 cup diced ham

3 1/4 cups water

2 tablespoons chicken bouillon granules or Better than Bouillon

1/2 – 1 teaspoon salt

1/2 – 1 teaspoon pepper

5 tablespoons butter

5 tablespoons flour

2 cups milk

Stove Top directions

1  Combine potatoes, celery, onion, ham and water in stockpot.  Bring to a boil, then cook over medium until potatoes are tender, about 10 – 15 minutes.  Stir in bouillon, salt and pepper.

2  Melt butter over medium low heat in a saucepan.  Whisk in flour and cook, stirring constantly until thick, about 1 minute.  Slowly stir in milk so no lumps form until all the milk is added.  Continue stirring over medium low heat until thick, 4 – 5 minutes.

3  Stir milk mixture into potato mixture and cook until soup is heated through.

Crock Pot directions

1  Combine potatoes, celery, onion, ham, water, bouillon, salt and pepper in crock pot and cook on high for 3 – 4 hours or on low for 6 – 8 hours.

2  Follow step 2 above when there is about 30 – 60 minutes of cooking time left on the crock pot, adding mixture to crock pot when finished and then letting cook for an additional 30 minutes or so until soup is heated through.

recipe from allrecipes

Oreo Slab Pie

Oreo Slab Pie

Oreo Slab Pie

Our neighbors invited us over for New Year’s and I said I would bring a dessert so here it is, in all it’s glory!  It was yummy and feeds a bunch.

1 box refrigerated pie crusts, softened as per package instructions

1 (16 oz) jar hot fudge topping (2 cups)

1 1/2 cups heavy whipping cream

1 (8 oz) package cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

16 Oreos, coarsely crushed

8 – 10 Oreos, cut in half

1  Heat oven to 425.  Unroll and stack pie crusts on lightly floured surface.  Roll to 17 x 12″ rectangle.  Fit crust into ungreased 15 x 10 x 1″ pan, pressing into corners.  Fold crust even with edges of pan.  Flute or crimp edges.  Prick crust several times with a fork.

2  Bake 10 – 12 minutes or until golden brown.  Cool completely, about 30 minutes.  Carefully spread hot fudge topping evenly over the crust.

3  Beat whipping cream on high until stiff peaks form.

4  Beat cream cheese, sugar, and vanilla on medium until smooth and creamy.

5  Gently fold whipped cream into cream cheese mixture.  Fold in crushed Oreos.

6  Spread cream cheese mixture evenly over hot fudge.  Refrigerate for 1 hour.  Garnish with halved cookies.

recipe from Pillsbury