Tomorrow Night’s Dinner

Ham, Chicken and Cheese Casserole


3/4 pound mushrooms, sliced

1 large onion, chopped

1 green pepper, chopped

1/4 c. butter

1/2 c. all-purpose flour

1 2/3 c. milk

14 1/2 oz. chicken stock

16 oz frozen broccoli florets, thawed and drained

2/3 c. Parmesan cheese

1/2 tea. salt

1/2 tea. pepper

1/8 tea. nutmeg

package spiral noodles, I use the spinach and tomato ones, but use what you like

2 c. cubed cooked ham

2 c. cubed cooked chicken

2 c. swiss cheese




do your prep work before you get started cause after the sautee it does not take long and because there is milk involved you much watch the pot.

1. Sautee mushroom, onion, and green pepper in butter till tender

Into the pot to sautee

Into the pot to sautee

After Sauteed

After Sauteed

2. Stir in flour until blended
3. Slowly add milk and broth, bring to a boil, stir until thickened

Stiring to a boil and waiting for it to thicken

Stiring to a boil and waiting for it to thicken

4. Add broccoli, 1/3 c. parm cheese, 1 c. swiss cheese, chicken, ham, salt, pepper, nutmeg, and pasta

Ready to add to baking pan

Ready to add to baking pan

5. Add to 13×9 baking dish

Ready to pop into the oven tomorrow

Ready to pop into the oven tomorrow

You can pop it into the over now at 350 for 20 minutes covered, then remove the cover and add the left over swiss and parm cheese and continue baking uncovered till cheese is melted.

You could also freeze it, just make sure to keep your extra cheese with it so that you have it when its time to bake it up.


And a very Yummy close up

And a very Yummy close up

This recipe has been tested in my kitchen and is great.


Shrimp Dip

This recipe is always a hit when I have company or go to a party. Everytime someone invites me to there house they say “as long as you bring the Shrimp Dip” or if I invite people over they say “only if your going to have shrimp dip.” They love it and can’t get enough of it. I enjoy it best on club crackers or pretzels.

1 lg Philadelphia Cream Cheese package

2 tablespoons Katsup

1/2 cup Mayo

2 tablespoons Dry Minced Onions  (must be dry do not sub for chopped onion)

1 can sm shrimp pieces, drained

Dump altogether and stir. Cover and let sit in the fridge for at least 4 hours, so that the flavors can blend and the onions can rehydrate, but 12 hours is best.  Serve and enjoy.

Menu Plan Monday


Again this week is a tight week, due to rent being due next week. So there will be a lot of cheap family fav’s on the menu this week and not much varity. I just choose what my family really loves and by in bulk so that 2 to 3 things of meat will last a week.

Week of Jan 26th

Monday – Pasta Puttanesca and homeaide Garlic Sticks

Tuesday – BBQ Chicken, mashed potatoes, fried okra, and cornbread (not the jiffy kind)

Wednesday –  Baked Pasta and Garlic Sticks

Thursday – Fried Chicken, boiled potatoes, white beans, and cornbread

Friday – Leftovers

Saturday – Chicken with Cream of mushroom soup and homemade egg noodles with garlic sticks

Sunday – dinner at a friends

Be sure to get your Mr. Linkie into Menu Plan Monday at Organizing Junkie by Tuesday at 6 PST for a chance to win a beautful homeiade wallet by N’ Stiches


Crock-pot Chocolate Cobbler

This is so yummy and easy. I like to use it when having a party. It is great. Set it up and let it cook while the party is in motion. By the time everyone is ready for desert you are all set to go. Easy and Delicious.

Devils food cake mix
1 box Jello choc pudding
16 oz sour cream
6 oz chock chips
4 eggs
1 cup water
3/4 cup oil
nuts, whatever kind you perfer (optional)
In the crock-pot mix dry ingredients, cake mix, pudding, choc. chips and nuts. Then mix in eggs, water and oil. Finally fold in the sour cream. Cook on low for 2-6 hours. The total length of time will depend on your crock-pot and other things as always happens with baking. I find mine is usually done between 4 and 5 hours, but my crock-pot is 10 years old at least.

Enjoy and let me know what you think.

I have had a few Requests for my Shepard’s Pie Recipe

So without further adu….

Tiffany’s Shepard’s Pie


2 -3 lbs Hamburger Meat (lean) Or Ground Turkey
1 med Onion
2 stalks Celery
1/2 Green Pepper (1 whole pepper if small)
6-10 Green Olives pitted chopped
5 cups Mashed Potatoes
1 can 12 oz Tomato Paste
12 oz Cheddar/ or American Cheese
1 tsp Garlic
1 tsp Onion Powder
1-1/2 tsp Oregano
Salt and Pepper to
1/4 cup water


Cut up your celery and onion in bite size pieces, saute in a little oil, until onion is translucent. Remove vegetables, add hamburger and cook until done. (If you are using Ground Turkey add directly to the pan of celery and onion and pepper, cook until done, no need to drain).
Drain grease and return hamburger to pan with the celery and onion and green olives. Add all your spices and 1/4 cup water. Let simmer 10 minutes. Add your tomato paste mixing well.
Instant potato’s work with this recipe since it is a quick meal for an entire family, but I use homemade . Make your potato’s according to the directions, approximate 5 cups. (For added flavor to your potatoes, add some onion powder, salt and pepper, or what ever spices you like. (A TBL of mayonnaise will make them rich in flavor and very few know why your potato’s are so great!)
In a casserole dish place the meat mixture on the bottom, cover with potatoes and top with the cheese.
Bake on 350 degree’s for 20 minutes.

This recipe also freezes great!

I have also been known to take left over mashed potatoes from the night before and just throw them ontop of a meat loaf and call it Shepard’s Pie. lol.