Plenty Sweet Life

Grandma's Recipes One By One!

Pepperoni Bread

I first made Pepperoni Bread about 30 years ago, when we lived in our first apartment. We had a black and white tv and no cable. The only channels we got on that tv were local, one being the local PBS channel. Luckily for me, there were shows on during the day (I was a stay-at-home mom with our first baby) that I was interested in – cooking shows. I don’t remember the name of the chef, but I liked a lot of the recipes he made, so I wrote down the address of where to order the recipes from, ordered the recipe card collection, sent in my check (yes – that’s how we did it back then – I used an actual envelope to send in my check!), and several weeks later, I received my recipe cards of dishes he had made on the show. I wish it would have been as easy as printing it off like we do now, or even as easy as keeping it on my phone or in my “favorites”! It’s probably a good thing we didn’t have it that easy back when we were first married and I was trying to get a repertoire of recipes together for our new and growing family – I kind of have a problem with cooking shows and cookbooks and recipes.

Here is the recipe as I made it:

Pepperoni Bread

2 loaves frozen bread dough (I made 2 loaves because that’s how many loaves I had in my freezer)

1 egg, beaten

1/2 cup Parmesan cheese, 2 Tablespoons reserved for topping

1 teaspoon dried oregano

1/4-1/2 pound pepperoni

1/4 onion, thinly sliced

1/4 green pepper, thinly sliced

1/4 red pepper, thinly sliced

1/2 pound mozzarella, shredded

Roll dough out into a rectangle.

Brush with beaten egg, sprinkle with oregano (dried from my herb pot), sprinkle with parmesan cheese.

Roll up, pinch seam shut, put on baking sheet seam side down.

Brush top with beaten egg, sprinkle with parmesan cheese and oregano.

Bake at 375 degrees for 40 minutes.

Take the frozen bread dough out of the freezer the night before you need to use it. Spray non-stick spray on a baking sheet, put the loaves of frozen dough on it, spray some non-stick spray on one side of plastic wrap so it doesn’t stick to the thawed bread dough. In the morning, the dough will be thawed and risen.

Get the ingredients ready before you start. I used pepperoni, shredded mozzarella, parmesan cheese, dried oregano (from my herb pot last summer), and thinly sliced onions and red and green peppers.

Roll the dough into a rectangle, then brush the dough with a bit of the beaten egg. Sprinkle on the parmesan cheese and dried oregano.

Next, on goes the pepperoni and then sprinkle with the shredded mozzarella cheese.

Lastly, on goes the thinly sliced onion, red pepper, and green pepper.

Now roll it all up as tightly as you can.

Pinch the seam together and put the roll, seam side down, onto a greased baking sheet. Then brush with beaten egg and sprinkle with the reserved parmesan cheese. Poke some holes along the roll to let steam escape – you don’t want the roll to explode!

Out of the oven and ready for slicing!

It looks like I could have rolled this one a bit more tightly, but that has no bearing on how delicious this is! It. Is. So. Good.

I think you’re going to love this Super Bowl party snack. Slice up the roll, put it on a platter, and you’re done! Yum! Your guests will all be raving about how good this Pepperoni Bread is, and no one needs to know just how easy it was to make!




Pigs in a Blanket

Look at how old this recipe is for Pigs in a Blanket! Remember making these back in the day? My sister wrote this out when she was pretty young! I think she and I must have both gotten this recipe in 7th grade Home Ec class! There were a LOT of great recipes that came from that Home Ec class, and this is definitely one of them. That’s why this one’s going in the Retro Oddities category! I’ve been making this recipe for my kids since they were very small. It’s an inexpensive dinner that looks like you’ve really made something special – and my kids loved it – especially the name! This is another recipe that’s total comfort food for this family, and with shorter days and less daylight coming now this time of year, it’s time to pull out some of our favorite comfort food recipes, warm up the oven, and make some cozy, comfy dinners.

Here is the recipe as I made it:

Pigs in a Blanket


1 roll of refrigerator crescent rolls

Separate into triangles.

Remove from package:

1 package of hot dogs (I used my husband’s favorite kind, but we normally use Oscar Meyer Wieners)

Cut slit almost to bottom and not quite to the end of hot dog.

For cheese:

Velveeta cheese cut into 1/4″ slices, and cut those into 1/4″ strips.

Insert cheese into slit in hot dogs.

Wrap hot dog in crescent rolls, starting with the wide edge of roll under hot dog.

Roll up and pinch point end under hot dog to seal.

Place on baking sheet.

Bake at 375 degrees for 10-13 minutes.

Because I didn’t use the usual Oscar Meyer Wieners, I put the hot dogs on a paper towel to dry them off a bit – these were juicy, but they’re my husband’s favorite.

Unroll the tube of crescent rolls, separate them, and have them ready for rolling.

This is it – 3 basic ingredients – all ready to go.

Cut a slit in the hot dog and insert the stick of cheese.

Roll the crescent roll dough around the hot dog. I found that starting with the wide end on the bottom let you end up with the pointed end underneath so it doesn’t come apart when baking – it stays nice and tight that way.

Tuck the pointed end of the crescent roll dough underneath and it stays put. Easy peasy.

Here they are – ready for the oven!

The hot dogs cook, the cheese melts, and the crescent roll dough gets brown and delicious.

These make a nice weekend lunch or quick weeknight dinner. Serve them with ketchup AND mustard, and you’re good to go.

Oh yum. I haven’t made these for a few years, and I had forgotten just how tasty they are! Your kids and grandkids will love them, and they’ll love helping you make them. It’s time to bring back these tasty favorites. Turn on the oven, get retro, and make up a nice, cozy, comfy dinner tonight with your new favorite comfort food – Pigs in a Blanket!



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Country Pie

I found this recipe for Country Pie in one of Grandma’s old cookbooks – it was submitted by one of Grandma’s sisters, who originally got it from her daughter – who just happens to be my mom’s cousin and my godmother. This cousin is the one who grew up so close – close in age, close in proximity, and close in relationship. They always say they were more like sisters than cousins, even though my mom is a year older. This is a photo of the two of them dressed alike. I love how their parents always used a nice backdrop for their photos! Ha! They have the same dresses, and hair bows, and even their hair is styled the same!

They were great friends – still are! They were just so stinkin’ cute – still are!

As for the recipe – it was submitted to the church cookbook, but I also found the handwritten copy of the same recipe from Grandma’s sister. I love those old recipes, so I put the recipe card in here instead of the recipe from the cookbook. This was a great dish I made when our daughter was over for lunch on a Sunday before a Minnesota Vikings game, but it would be an nice week-night meal, too – easy to do and delicious!

Here is the recipe as I made it:

Country Pie

For the crust:

1 pound lean ground beef – not cooked or browned – yes, raw

1/2 cup tomato sauce

1/2 cup bread crumbs (I used panko crumbs)

1/4 cup onion, chopped

1/8 teaspoon dried oregano (I went crazy and added 1/4 teaspoon – I could have used more than that)

1/2 teaspoon salt

1/2 of a small green pepper, chopped

For the filling:

1 1/2 cup Minute Rice

1 cup water

1 1/2 cup tomato sauce (I used a 15 oz can of tomato sauce total – close enough)

1 cup grated cheese (I used cheddar)

1/2 teaspoon salt

Mix all together (except 1/4 cup cheese for top).

Cover and bake at 350 degrees for 25-30 minutes.

Uncover, top with remaining cheese, and bake another 15 minutes (after uncovering, I baked it an additional 20 minutes – to make sure beef was fully cooked – before putting cheese on top).

I know it sounds a little strange to use uncooked ground beef, and I thought so, too, but it works! This is the crust, so I just patted it into the pie pan as if it was a pie crust. It’s more like a meatloaf crust layer.

Next, I poured in the filling – and yes! It all goes in!

I forgot to show that I covered the pie with foil. Luckily – and I DO mean luckily – I had just cleaned my oven!

After the baking it covered, I didn’t feel comfortable with how the beef still looked a bit pink, so I left it in for another 20 minutes or so.

Then, on went the shredded cheese and back into the oven it goes! I may have used more than 1/4 cup of cheese on the top – I like it cheesy.

It came out all bubbly and cheesy and delicious! My daughter and I were brainstorming about this recipe – you’ll probably see more variations of this one down the road!

That meatloaf type crust and the rice filled filling – yum! I would let this sit for 10-15 minutes before serving next time. There was a bit of liquid that wasn’t absorbed into the pie when I cut it for the first slice, but when we went back for seconds, it had.

This was an amazingly delicious lunch, but I just can’t help think it would be a great weeknight dinner – it’s pretty fast to pull together! I served it with a bit of sour cream and some chives from my garden, but ketsup and green onions would be good, too. I think this may just become a staple in this household – I hope you’ll try this Country Pie and make it a staple in your household, too!




BBQ Sauce for Chicken and Grilled Chicken Sandwiches

A high school friend gave me this recipe for BBQ Sauce for Chicken about 30 years ago, and it’s delicious on any kind of chicken, but it’s especially good on Grilled Chicken Sandwiches. BBQ Sauce for Chicken sounds like it would be a ketchup type of sauce, but this is something just a little bit different. This sauce is lemon and oil based, and it’s very flavorful on the chicken. Grilling doesn’t have to stop just because summer is over. We grill year-round (except when it’s REALLY cold, maybe -20 degrees or so), but sometimes it’s nice to grill things in advance for having at a moment’s notice. We grill chicken breasts a lot to keep in the freezer for nights when we don’t have time to grill and we get a hankerin’ for a grilled chicken salad, grilled chicken wrap, or chicken tacos. I don’t know why I didn’t think of it before, but I’m going to get a batch of chicken ready using this BBQ Sauce for Chicken and have it in the freezer and ready to make Grilled Chicken Sandwiches! Duh.

Here is the recipe as I made it:

BBQ Sauce for Chicken


3 Tablespoons lemon juice

2 Tablespoons oil (I used olive oil)

1/2 teaspoons rosemary leaves

1/4 teaspoon thyme leaves

1/8 teaspoon garlic powder

dash of pepper

dash of paprika

Add to the marinade:

1 pound of chicken breast tenders (I used regular chicken breasts which I cut in half the thick way – chicken breasts are waaaay too thick for sandwiches – you can use any kind of chicken for this if you’re not making sandwiches)

Marinate in the refrigerator for 30-60 minutes and/or brush onto chicken before and during grilling.

Grill chicken.

To make the sandwiches, pile on the fixins’:

Ciabatta rolls (or any kind of rolls you like)

Tomato slices

Lettuce leaves

Provolone cheese


1/2 cup of mayo with 1 Tablespoon Sriracha Sauce


1/2 cup mayo with 1 Tablespoon mustard (I used good old yellow mustard for this) and 1 Tablespoon honey

I used fresh herbs because I have them growing on my deck, but you can use dried if you prefer.

When I had everything for the BBQ sauce ready to go, I put it all in a jar and just shook it up.

I put the chicken into a zip top bag and poured the BBQ sauce in (I had a lot of chicken here, so I doubled the sauce recipe). The chicken went into the refrigerator for 30 minutes to marinate.

The more fixins’, the better! I used tomato slices (from our garden), lettuce leaves, provolone cheese, and flavored mayo.

Oh boy – there’s nothing like melted cheese on TOP of the delicious BBQ Sauce marinated chicken.

I love anything grilled, but these sandwiches really are the best! The sauce is delicious, the chicken is delicious, and the sandwiches are delicious. Grill up a batch of chicken tenders to freeze for later or enjoy today, using this BBQ Sauce for Chicken, and make some Grilled Chicken Sandwiches before summer is over and we end up grilling in the snow – or -20 degrees, whichever comes first.




BBQ Ribs

This recipe for BBQ Ribs comes from my brother-in-law, and these ribs just happen to be one of my family’s favorite foods. Period. He made these for us once when we were visiting he and my sister and their son out in Virginia, and there’s been no looking back. My son and my husband happen to love these ribs, so I decided I’d share this recipe just in time for Father’s Day. If you want something that will be perfect for dad’s day, this is it! Just make sure you have plenty of ribs (I can get 4-6 racks on my baking sheets and in the oven at one time). These ribs will go fast! It’s supposed to be my “Nothing But Easy Summer”, but these ribs ARE easy to do. There are a few steps, but they’re easy steps, and it’s so worth it.

Here is the recipe as I made it:

BBQ Ribs

Put whatever dry rub you want on your ribs (I used the recipe below), then cook uncovered in the oven for about 3 hours or until meat can be flaked with a fork (I use ribs – I guess they’d be called baby back ribs – from my grocery store, and they’re smaller than the ribs my brother-in-law gets, so I cooked these for only about 2 hours). You want to cook them until almost done, as they will be finished on the grill.

Let ribs cool, then place in zip top bag (I use a clean, unscented garbage bag so it’s big enough for the ribs, and leave the ribs right on the baking sheets I baked them on) with whatever sauce you want – you could buy your favorite BBQ sauce, try my brother-in-law’s sauce (a store-bought hickory brown sugar BBQ sauce, 1/2 cup brown sugar, and 1/4 cup hot sauce), or try my recipe for BBQ Sauce. I used my recipe for this batch. Shake the bag so the ribs are covered with sauce (I just brushed the sauce on), then place in refrigerator overnight.

Finish ribs on the grill over low or indirect heat.

Ribs are done when they can be cut easily or broken apart with hands.

Caribbean Jerk Rub

(I think I found this rub recipe online, but I don’t know where – sorry)

2 Tablespoons dried, minced onion

1 Tablespoon garlic powder

4 teaspoons crushed dry thyme leaves

2 teaspoon salt

2 teaspoon allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 Tablespoon sugar

2 teaspoons black pepper

1 teaspoon cayenne pepper

You can use whatever jerk seasoning you want, but I made my own. It’s so easy and tastes so much better.

Before you put on the rub, you should do this one important step first. This is an important step!!! There is a thin “silver” layer or membrane on the back side of the ribs that needs to come off. Take the point of a knife to get it started and then pull it off. Sometimes I use a paper towel to get a better grip on this silver skin. It’s tough, and sometimes takes a bit of work, but it’s worth it. The ribs will be tougher if you don’t get this off, and the flavor of the rub won’t permeate like it should.

Next, on goes the seasoning and then into the oven to bake.

Oh my gosh. Try not to lose your mind while these are baking. Wow.

Let them cool and then brush on the BBQ Sauce, making sure to cover every bit of the ribs.

Once the sauce is on, I put the whole pan, along with the ribs, into a clean unscented garbage bag. My brother-in-law uses the huge size zip-top bags, but I’m too cheap to use those. Put the whole thing into the refrigerator until you’re ready to grill them.

They just need to be warmed through when grilling, since they’ve already been baked.

The grilling makes the sauce caramelize and get sticky and smoky and amazingly delicious! Make sure you make plenty of these ribs, because they’ll go fast! I just throw a roll of paper towels in the middle of the table and let everyone go at it! I serve them with Potato Salad and Calico Beans and you’re in heaven! BBQ Ribs are everyone’s favorite, and you are gonna LOVE them, too!



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Spaghetti in the Crock Pot

Today’s recipe for Spaghetti in the Crock Pot is exactly what we need for our “Nothing But Easy Summer”! The weather’s been pretty cool so far this spring, and we’re just not that into the grilling thing yet. I am still wanting things to be easy, so one weekend when we had a lot of yardwork to do, I decided to give this a try. It was worth a shot, why not? I think it turned out pretty well, and it’s great when you don’t want to think about dinner later in the day. This is another recipe that’s really not a recipe, unless you want to make everything from scratch. You can sure go ahead and do that, but that defeats the purpose. This is supposed to be easy. I’d rather be outside reading a book on the deck, or out on the lake in the boat, or using an entire day to clean out the garage, or swimming at the beach all afternoon. See where we’re going here? Ok – let’s give this a try.

Here is the recipe as I made it:

Spaghetti in the Crock Pot

Put into crock pot:

2 jars of your favorite jarred spaghetti sauce (I used two bags of frozen Marinara Sauce that was still in my freezer)

1  pound of lean ground beef, browned (or maybe just put it in without browning it – we want this to be easy!), or some frozen meatballs – even easier!

1 can diced tomatoes

1 can water (using the can from the tomatoes – this helps the pasta cook)

Heat until an hour before you’re ready to serve.

An hour before serving put in:

1 pound of spaghetti, broking into thirds (for ease of serving)

Serve hot with parmesan cheese, a green salad, and a nice loaf of bread.

I’m so glad I had Marinara Sauce in the freezer – how easy is that?

An hour before serving add the pasta. This is where I added an extra can of diced tomatoes and water to make sure the pasta would cook ok. I stirred it about every 10 minutes so I could keep an eye on the pasta. An hour is about right.

I have to admit that the pasta texture wasn’t the same as when you cook it in a pot of boiling water, but in a pinch and if you’re in a hurry, this is a great way to have dinner ready without too much trouble. My crock pot is kind of hot, so I could even turn it on at noon and it would be ready by dinner. I’m glad I now I have this Spaghetti in the Crock Pot to add to the “Nothing But Easy Summer” arsenal!



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Chicken Sandwich Hawaiian

Today’s recipe for Chicken Sandwich Hawaiian comes from one of grandma’s old church cookbooks. When I read this recipe, I immediately thought of using it for nice little tea sandwiches that would be perfect for a nice afternoon tea on Mother’s Day. You all know how I feel about these old church cookbooks – they’re the best! Everyone puts in their favorite and/or best recipe from their years of making delicious food for their friends and family, and we all get to benefit from it! I could totally see the person who submitted this recipe had used it for just this purpose – afternoon tea. Not that you couldn’t also use a nice croissant and a bit of crunchy green lettuce to also use this as a nice lunch or for a picnic – that fits right in with my “Nothing But Easy Summer” because this recipe is absolutely nothing  but easy. A bigger sandwich and a picnic would also be nice for Mother’s Day, but I think mom would appreciate your brewing up a nice pot of her favorite tea, bringing out a tray of beautiful little tea treats (like Orange Sugar Cookies or Lemon Love Notes), and a nice plate of these delicious tea sandwiches.

Here is the recipe as I made it:

Chicken Sandwich Hawaiian


1 12-ounce can boned chicken (I used the biggest can of chicken, which was a 10-ounce can of white meat chicken)

1 cup celery, sliced

1/2 cup sliced almonds, toasted

1 9-ounce (or about 1 cup) crushed pineapple, well drained

1/2 cup mayonnaise or salad dressing

1/2 teaspoon salt

Chill thoroughly.

This recipe uses simple ingredients that you probably have in your cupboard and frig.

Easy to do – easy to mix up – easy to eat!

For tea sandwiches, spread the mixture between two slices of bread, cut off the crusts, and cut diagonally in half or quarters.

This recipe would also be great in a regular sandwich for lunch or a picnic – perfect!

Afternoon tea is such a special way to treat mom on her special day. You know she’ll love this. It’s not that hard to pull together and she’ll appreciate that you took the time to make is special for her. This sandwich spread is so delicious and is nothing but easy to do. Go ahead. Do it. Make the mom in your life some of this Chicken Sandwich Hawaiian!




Farmhouse BBQ Muffins

This recipe for Farmhouse BBQ Muffins came from my mom. I don’t know where she got it, and I don’t think she ever made them for us, but I’m glad I found the recipe. These muffins are totally something I would have made for my kids, if I had the recipe when they were little. My kids would have (and probably still will) eat these up! I know that the kids in this photo would also have eaten these up, and I know that their mothers (Grandma and one of her sisters) would also have eaten them up – for how easy they are to make. This is one of Grandma’s sisters with her daughter (my godmother) and my mom (in the middle) and her brother (my godfather). You can see a picnic table in the background, and while they look like the photographer took them a bit by surprise here, by the size of the fish they’re holding, I think they were having a great time!

They must have been enjoying a lovely day at a park. I just love this pic – it looks like a typical summer day. So cute.

Ok – back to today’s recipe. Your kids and grandkids will eat these up. I promise. They’re great for a quick weeknight dinner, to put into your husband’s work lunch, or for a beautiful summer day when you’re in a hurry to get back outside and catch more fish. The added bonus is – they’re absolutely delicious.

Here is the recipe as I made it:

Farmhouse BBQ Muffins


1 tube (10 ounce) refrigerator buttermilk biscuits

Flatten into 5 inch circles.

Press each biscuit into bottom and up sides of greased muffin cups (I got 12 muffins from one tube of Grands biscuits); set aside.


1 pound lean ground beef


Mix together:

1/2 cup ketchup

3 Tablespoons brown sugar

1 Tablespoon vinegar (I used apple cider vinegar)

1/2 teaspoon chili powder (my family likes things a bit spicier, so I added 1 teaspoon plus 1/2 teaspoon of red pepper flakes)

Add to meat and mix well.

Divide the meat mixture among the biscuit lined muffin cups, using about 1/4 cup for each.

Sprinkle with:

1 cup (4 ounce) shredded cheddar cheese

Bake at 350 degrees for 18-20 minutes.

Cool 5 minutes before removing from muffin cups and serving.

You can make the sauce the way the recipe says, or you can spice it up a bit like I did – whatever you like.

I just used my rolling-pin to roll the circles out to 5 inches wide. Spray the muffin tin well before tucking in the biscuits.

I just used all 12 of the biscuits in the tube and then filled them all using up all the meat mixture.

Top them with the shredded cheddar and into the oven!

They’re so cute! They’re puffed and golden and smell delicious!

These are really good. Really good. I know I put a fork in the photo here – just for effect. They seem like you’re meant to pick them up with your hand and eat them like a muffin. My original intention was to make these to put in the freezer for my husband to take to work for lunch, but I may have tried to taste a couple for lunch. I mean as long as they were sitting right there. Most of them did get put into freezer zip-top bags. Most of them. But seriously, folks, these Farmhouse BB Muffins are delicious and your kids and grandkids (and husbands) are gonna love them!

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Sweet and Sour Meatballs

I love these Sweet and Sour Meatballs so much! The recipe comes from my big, old, red Betty Crocker Cookbook, and it’s total comfort food for the whole family. We get cravings for these meatballs, because this was another one of those recipes that I made a couple of times a month when our kids were growing up. On one of our recent Sunday family dinners, I asked if anyone had a request and our oldest daughter suggested having these meatballs. Great idea! I haven’t made them for a while – I don’t know why – and we were all glad for that suggestion. These are so tasty and so good!

Lucky you! You get a bonus recipe for Swedish Meatballs (although not MY family’s recipe for Swedish Meatballs ) on this one, too!

Here is the recipe as I made it

Sweet and Sour Meatballs

For the meatballs:

Mix together:

1 pound lean ground beef

1/2 cup dry bread crumbs

1/2 cup milk

2 Tablespoons onion, finely chopped

1 teaspoon salt

1/2 teaspoon Worcestershire Sauce

1 egg

Shape into 1 1/2-inch balls.

Cook over medium heat, turning occasionally, until brown, about 20 minutes.

Or cook in ungreased 13″ x 9″pan in 400 degree oven until light brown, 20-25 minutes.

For the sauce:

Cook meatballs in skillet, remove.

Drain fat from skillet.

Mix in the skillet:

1/2 cup brown sugar

2 Tablespoons corn starch

Stir in:

13 3/4 ounce can pineapple chunks, with syrup

1/3 cup vinegar (I used apple cider vinegar)

1 Tablespoon soy sauce

Heat to boiling, stirring constantly, reduce heat.

Add meatballs.

Cover, stirring occasionally, 10 minutes.

Stir in:

1 green pepper, coarsely chopped.

Cover and simmer until crisp-tender, 5 minutes.

I don’t need to show you how to make meatballs. Just mix them up, roll them, and cook them on all sides as evenly as you can. I’m going to admit right now, I’m sooooooooo bad at making meatballs. I just don’t have the patience to keep turning them to brown on all sides. They usually end up as some kind of pyramid shape.

This is just a shot of the pineapple – ok, ok, I was playing around with the close-up feature on my camera. I just thought it looked cool.

I used my biggest pan and it filled it up pretty well. This is the meatballs with the pineapple added to make the delicious sauce.

Next add the green pepper and let it bubble for about 5 minutes.

I usually serve this dish with rice. To make it easier, I cook rice and put it into the freezer in zip top bags frozen flat to take up less space. Then it’s even easier to get dinner on the table – just warm up the rice and serve. It’s simple. It’s tasty. It’s a family favorite. It makes great leftovers, if there is any left. I think you’re going to want to try this easy and delicious dinner dish – Sweet and Sour Meatballs!



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Chicken Hotdish

We’re making Chicken Hotdish today. There has just been too much snow (almost 20″ the last week and a half), and it’s been too cold, and we’ve just had too much winter. We need some good old comfort food. I have made several recipes for hotdishes on Plenty Sweet Life, like Baked Chicken Salad Casserole, Turkey Hotdish, Gwen’s Good Hotdish, and Chicken Supreme. They’re all really good and great comfort food, but this one is a great comfort food dish, for me anyway. The smell of this baking in the oven just brought me right back to Grandma and Grandpa’s house when I was a kid. This is totally one of those recipes that Grandma would have loved and would have made a lot. It’s funny now these recipes are so simple, so easy, so good, and so bring those memories right to the forefront of my mind. This recipe came from my mom, and while I don’t know who she got it from, it’s totally a Grandma recipe. Everything about this one brings me right back to those days of winters past and dinner with Grandma and Grandpa and the family – the smell, the taste, the texture of it, the ingredients used in it, the fact that it’s a HOTDISH – ‘nuf said. There’s just nothing better – this recipe is total love in a dish. A hotdish, that is!

Here is the recipe as I made it:

Chicken Hotdish

Mix together:

1 or 2 cup chicken, cut into 1/2″ pieces (I used more like 3-4 cups since I used the whole can of cream of celery soup)

1 can cream of chicken soup

1/2 can cream of celery or cream of mushroom soup (I used the whole can – what are we supposed to do with a half can?)

1/2 can milk

1 cup celery, cooked in 1 tablespoon butter until softened

Pour mixture into a casserole dish.

Top with:

2 cups chow mein noodles (I used the whole small bag)

Bake at 350 degrees for 1 hour.

Such simple ingredients, so simple to do, and so simply good!

This hotdish is such an easy dish to pull together for a quick weeknight dinner, or having company on the weekend. Everyone will love this one!

I don’t think you can ever have too many Chinese noodles, so I just used the whole bag.

The hotdish gets hot and creamy and the soups make it so comforting. I absolutely love the toasty Chinese noodles, too!

All this hotdish needs is a splash of soy sauce, and there you go. Total comfort in a dish. Total love in a dish. You seriously need to make this hotdish THIS WEEKEND! Guess what – we’ve had almost 20″ of snow here near Minneapolis this week – we need comfort food! Go ahead and make this Chicken Hotdish NOW and whip up some comfort and love for your friends and family!



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