Yum Yum Chicken

6 boneless, skinless chicken breasts

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1 stick butter

2 small containers of heavy whipping cream

Parmesan cheese

Wash the chicken breasts and dust with a little bit of flour. Melt the butter and dip the floured chicken in the butter and put into a sprayed cake pan. Pour whipping cream over the chicken, just enough to cover, and sprinkle Parmesan cheese on top. Cover and bake at 325 degrees for about 50 minutes.

Denise Warner


Crockpot Salsa Chicken

20 oz. boneless, skinless chicken breasts

1 c. salsa

1 pkg. taco seasoning

1 can cream of chicken soup

1 c. sour cream

Add the chicken to a slow cooker. Sprinkle taco seasoning over the top. In a small bowl, combine the salsa and cream of chicken soup. Pour over the top of chicken breasts. Cook on low for 6 to 8 hours. Stir in sour cream. Serve over rice, in a tortilla or use as a sandwich filling.

Julie Venhuizen


Lazy Day Hotdish

2 lbs. ground beef

1 onion, chopped

2 cans green beans, drained

2 can tomato soup (undiluted)

1 box roasted garlic instant potatoes, cooked according to package directions

1 c. cheddar cheese

1/2 tsp. coarse ground black pepper

Brown the ground beef and onion; season with pepper. Put the meat mixture in a deep casserole dish. Top with drained green beans. Spread the tomato soup on top over the beans. Bake at 350 degrees for 30 minutes. Top with the prepared potatoes. Sprinkle the cheese over the top. Bake for an additional 15 minutes..

Jackie Kohn


Hamburger Gravy

1 lb. hamburger

1/2 can beef broth

1 can Campbell's beefy mushroom soup

chopped onion to taste

salt and pepper to taste

seasoned salt to taste

cold water

flour to thicken

Brown the hamburger and onions. Add the salt, pepper, seasoned salt, soup, and 1/2 can beef broth. Mix cold water and flour. Add the hamburger mixture slowly, stirring constantly. The mixture will thicken. Serve over mashed potatoes or toast.

Theresa Polich


Quick Barbecued Chicken

1 c. catsup

3/4 c. brown sugar

1/2 c. soy sauce

1/2 c. water

1 cut-up fryer

Combine the first 4 ingredients; bring to a boil and add the chicken. Boil for 30 to 35 minutes and serve. You can use meat-balls as well.

Delores Kovash


Easy Pork Chops and Potatoes

6 pork chops

5 c. sliced, pared potatoes

1 to 2 c. sliced, pared carrots

6 slices American cheese

1 - 10 1/2 oz. can. cream of celery soup

1 1/4 c. milk

Brown the pork chops on one side in a skillet. Place 1/2 of the potatoes in a greased 9 x 13 inch pan. Top with cheese slices and then add the remaining potatoes Place the pork chops on top, browned side up. Mix the soup and milk. Pour on top. Cover with foil. Bake at 350 degrees for 1 hour. Remove the cover and continue baking 30 minutes or until the meat and potatoes are tender. Serves 6.

Natalie Bothwell

Two Harbors

Chicken Broccoli Hotdish

1 head of broccoli flowers

1 c. diced, cooked chicken (or ham or hotdogs)

1 family-sized cream of cream of chicken soup

1 c. milk

1 - 32 oz. bag of tater tots

2 c. shredded co-jack cheese

Place the cooked chicken on the bottom of a 9 x 13 inch pan. Steam the broccoli until a little soft and bright green in color. Put on top of the chicken, spread evenly. Pour the tater tots on top and add the chicken soup/;milk mixture over all. Top with cheese. Bake until done.

Kit Kunze


Best and Easiest Chocolate Fudge

3 c. chocolate chips

1 can Eagle brand sweetened condensed milk

a dash of salt

1 c. chopped walnuts or pecans

1 1/2 tsp. vanilla

In a saucepan over low heat, melt the chocolate chips with the sweetened condensed milk and salt. Remove from heat, add the nuts and vanilla. Spread evenly into wax paper-lined 8 or 9 inch square pan. Chill in the refrigerator for about 2 hours. Turn the fudge onto a cutting board, peel off paper and cut into squares.

Pam Hodgkins


Marble Fudge

3 c. semi-sweet chocolate chips

1 can sweetened condensed milk

4 T. butter or oleo, divided

1 1/2 tsp. vanilla

1 c. chopped walnuts

2 c. mini marshmallows

Line an 8 or 9 inch pan with foil. Melt the chips and 2 tablespoons of butter with the milk in a microwave safe bowl, stirring after each minute. Add the vanilla and nuts. Spread into the pan. In another bowl, melt the marshmallows and 2 table-spoons of butter. Spoon on top of the fudge. With a knife, swirl through the fudge. Refrigerate for 2 hours. Remove from pan and foil. Cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.

Jeanne Hultman

Iron River

Angel Dessert

1/3 angel food cake

1 pkg. instant vanilla pudding mix

1 1/2 c. milk

1 c. sour cream

1 can cherry pie filling

Break the angel food cake in pieces and place in a 9-inch square pan. Combine the pudding with the milk and sour cream; blend well. Spread the mixture over the broken angel food pieces. Top with pie filling. Refrigerate overnight. Note: You can use other type pie filling if desired.

Dorothy Schiller


Double Chocolate Chip Cookies

1 pkg. Devils food cake mix

1/2 c. butter, softened

2 tsp. instant coffee dissolved in 1 T. hot water

2 eggs

1 c. chopped nuts

1 c. chocolate chips

Preheat the oven to 350 degrees. Beat 1/2 of the cake mix, butter, coffee and eggs in a large bowl on medium speed or mix with a spoon until smooth. Stir in the remaining cake mix, nuts and chocolate chips. Drop rounded spoonfuls of dough onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until the edges are set. Makes about 30 cookies.

Lilian Macleod


Fudge Topping

1 - 12 oz. bag of milk or semi-sweet chocolate chips

1 can sweetened condensed milk

1 2/3 c. corn syrup

1 1/2 sticks of butter

Combine the ingredients in a saucepan and cook over low heat until melted. Keeps in the refrigerator or freezer for 6 months. Great on ice cream or drizzled over desserts.

Mayme Simonson


Delicious Lemon Cake

1 lemon cake mix

1 can lemon pie filling

1 container Cool Whip

Bake the cake according to the package directions in 2 round pans. Cool. Spread 1/2 can lemon pie filling between cakes. Fold other 1/2 can of filling into Cool Whip. Frost and refrigerate. Note: You can use a 9 x 13 inch pan. Bake the cake and then split. Use 2 cans of pie filling, 1 for filling and 1 for frosting. Note: If the filling is spread too thin, it will soak into the cake too much. The cake tastes better after sitting overnight.

Brenda Van Dell


Lemon Bars

1 box angel food cake mix

1 can lemon pie filling

Prepare the angel food cake mix according to the package direction on the box and then fold in the lemon pie filling. Spread in a greased jelly roll pan. Bake at 350 degrees for 30 minutes; cool.


2 c. powdered sugar

1/2 stick margarine

lemon juice

Beat the sugar and margarine together until creamy, adding lemon juice as needed for moisture. Frost the bars.

Brenda Van Dell


Dump Cake Dessert

1 - 21 oz. can cherry pie filling

1 - 20 oz. can crushed pineapple, undrained

1/2 c. melted butter

1 yellow super moist cake mix

Mix together the pie filling and pineapple in a 9 x 13 inch glass cake pan. Stir together the dry cake mix and melted butter, until crumbly. Sprinkle evenly over the fruit. Bake for 40 minutes at 350 degrees. Serve warm or cool.

Jackie Kohn


Nut Goodie Bars

12 oz. pkg. chocolate chips

12 oz. pkg. butterscotch chips

1 c. margarine

1 c. peanut butter

12 oz. mini marshmallows

1 c. salted peanuts

Melt the first four ingredients over medium heat, stirring occasionally. Cool for a minute and then add the rest of ingredi-ents. Pour into a greased 9 x 13 inch pan. Cover and keep in the refrigerator.

Jane MacDougall