Roma's Chicken and Sausage Jambalaya

1 1/4 pound boneless chicken cut into 1 1/2 inch chunks
6 oz low fat sausage cut into 1/4 inch slices (I use more than this)
1 large onion diced (1 1/2 cup)
1 green and 1 yellow pepper diced
1 16 oz tomatoes with juice (I use fresh tomatoes)
3 cups chicken broth
1 cup rice
2 large celery sticks, chopped
1 Tablespoon garlic
2 Tablespoons water
1 Tablespoon parsley
1/4 teaspoon Cayenne pepper

Coat large pot or skillet with Pam. Over medium heat, Saute chicken and sausage 8-10 minutes until lightly brown. Remove to bowl. In skillet add onion, pepper, celery, garlic, and water. Cover and reduce heat. Cook 8-10 minutes until soft. Add tomatoes. Brake up with spoon. Add broth and Cayenne pepper. Heat to boil. Stir in rice, cover and simmer 20 minutes until rice is tender and most of liquid is about gone. Add meat about five minutes before finished. Stir. Let sit 5 minutes before serving. Sprinkle parsley on top.

This is AMAZINGLY good! Serve with corn bread to make it extra yummy. Enjoy!

Little Cheddar Meat Loaves

1 egg
3/4 cup milk
1 cup grated cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 tsp salt
1 lb lean ground beef
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp mustard

In a large bowl, beat the egg and milk together. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into 8 loaves and place in a greased 9x13 baking dish. Combine ketchup, brown sugar, and mustard, stir until there are no bumps and spoon over loaves. Bake uncovered at 350 degrees for 45 minutes to an hour. Meat should no longer be pink in the middle.

Heat extra sauce on stove (ketchup, brown sugar, mustard) and serve over rice or potatoes.

This is a recipe that I received from my mother-in-law and it is delicious! One of the best meatloaf recipes I've ever tried! Hope you like it too!

Chicken Bake

2 pounds boneless, skinless, chicken breast
2 cups shredded swiss cheese
1 can cream of mushroom soup
1 box stuffing (prepare as directed on box)

Cut chicken into strips and place in bottom of casserole dish. Put swiss cheese on top of chicken and then spread cream of mushroom soup over cheese. Prepare stuffing and place on top of soup. Bake in oven for 1 hour, covering with tin foil for the first 30 minutes.

I forgot to take a picture but I will the next time I make this. This is really easy and very yummy. Enjoy!

Shepherd's Pie with a twist

1 1/2 pound ground beef
1 can cream of mushroom soup
small onion chopped
1 1/2 cup frozen vegetables (California blend)
shredded cheese
prepared mashed potatoes

Brown ground beef and drain excess grease. Add cream of mushroom soup, onion, and vegetables. Heat through and place in bottom of casserole dish. Put desired amount of shredded cheese on top of beef and then spread prepared mashed potatoes over cheese. Cook at 350 degrees for about 40 minutes.

This is really good. I got the original recipe from allrecipes.com but I have made several changes to it. For the mashed potatoes, I just boil potatoes and mash them without adding anything to them. It's healthier and really yummy. Hope you give this a try and enjoy!

Chicken Chipulos

1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
2 cups shredded, cooked chicken meat
1 can diced green chiles
1 onion, finely diced
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
8 (10 inch) flour tortillas

Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake at 350 degrees for an hour.

I found this recipe on allrecipes.com. It is an easy and yummy twist on chicken enchiladas. We loved them!

Chicken Crunch

2 chicken breasts, cooked
1 can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers

Chop chicken into small pieces and place in a 9x13 inch baking dish. Mix soup and sour cream and pour over chicken. Dot with butter. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees for 30 minutes.

This is easy and super yummy. I found this recipe on allrecipes.com and I chose it because I happened to have all of the ingredients in the house. I was surprised at how delicious it turned out. This is something I will definitely make again for my family. Hope you give it a try!

Boston Cream Pie

Dinette Cake:
1 1/2 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp vanilla

Heat oven to 350. Grease and flour round cake pan. Measure all ingredients into large bowl. Blend half minute on low and three minutes on high. Pour into pan. Bake 35-40 minutes. Cool. Split cake into two layers using dental floss. Fill with cream and spread with frosting

Cream Filling:
1/3 cup sugar
2 Tablespoons cornstarch
1/8 tsp salt
1 1/2 cup milk
2 egg yolks, slightly beaten
2 tsp vanilla

Blend sugar, cornstarch, and salt in sauce pan. Combine milk and eggs. Stir into mixture. Cook over medium heat, stirring constantly, until boiling. Boil and stir for 1 minute. Add vanilla and cool to room temp.

Frosting:
There are a couple of different ways you can do the frosting. I melted Bakers semi sweet chocolate chunks and put that on the top. You can also mix milk with chocolate cake frosting and spread that over the top.


I know that all of the Cornelius girls have this recipe, but I wanted to post it here because this is a recipe that everyone needs to have! It's amazingly scrumptious! Whenever my mom comes to help out after I have a baby, I always request this. The visit isn't complete if I haven't had at least three Boston Cream Pies. It's really easy to make and so very yummy. Enjoy!