Recipe Save: Baked Sriracha Chicken

Origin:  Modified internet recipe
Total Preparation Time: 10 minutes + 30 minutes to marinate
Actual Cooking Time: 10-20 minutes
Number of Servings: 4


  • 3 tablespoons honey
  • 2 tablespoon soy sauce
  • 2 teaspoon Sriracha chili sauce
  • 2 teaspoon rice vinegar or apple cider vinegar
  • Pinch of salt
  • 4-8 chicken thighs, deboned
  • 5 cloves garlic, minced
  • 2 tablespoon oil
  • White sesame seeds


  1. Whisk the honey, soy sauce, sriracha sauce, vinegar and salt together together to make the marinade. Mix well.
  2. Add the garlic and Marinade to the chicken, stir to combine well, marinade for 30 minutes.
  3. Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked.
  4. Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

You may use chicken breast, chicken drumsticks or wings for this recipe. You may also bake or grill this recipe. If baking, bake it at 400F for 20 minutes are until the chicken is slightly charred.

Recipe Save: Walking Tacos

Origin:  Online and my kitchen
Total Preparation Time: 10 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 5


  • 1 pound lean ground beef
  • 1 pkg taco seasoning
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 5 packages (1 ounce each) corn chips, Fritos or Doritos
  • shredded cheddar cheese
  • sour cream
  • sliced green onions
  • shredded lettuce
  • salsa


  1. Combine ground beef with taco seasoning and brown.  Drain if needed.
  2. While ground beef is cooking warm the beans in a small pot.
  3. Prepare toppings (cheese, sour cream, onions, lettuce and salsa)
  4. When ground beef is finished and beans are warm, add preferred items directly to a individual sized bag of chips and eat.

Recipe Save: Deviled Eggs

Origin:  Internet and Aunt Jean
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 4-6


  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1/4 to a 1/2 cup Light Mayonnaise or Salad Dressing
  • 1/2 teaspoon dry ground mustard
  • 1 teaspoon pickle juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Paprika for garnish


  1. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mustard powder, pickle juice, salt, pepper and 1/4 cup mayonnaise and mix thoroughly.
  2. Add more mayo if the mixture seems dry but be carefull not to make to thin, you want it to be stiff enough to remain in the egg white shells.
  3. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
  4. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Recipe Save: Stained Glass Jell-o

Total Preparation Time: A couple days (I usually spread this one out, but technically you could probably manage it in one day if you started early and ended late  🙂 )
Actual Cooking Time: 20 minutes
Number of Servings: one 9/13 pan


  • 4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors
  • 14-oz can sweetened condensed milk
  • 2 envelopes unflavored gelatin (Knox)
  • Water


  1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)
  2. After chilling the flavors, cut them into small blocks.
  3. Carefully mix the blocks in a 9×13-inch pan.
  4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.
  5. Cut into blocks or shapes and serve or serve right out of the pan.

Recipe Save: Hummingbird Food

Origin:  The Internets
Total Preparation Time: 10 minutes
Actual Cooking Time: 5-10 minutes
Number of Servings: 4 cups of humming bird food


  • 1 cup sugar
  • 4 cups water


  1. Mix 1 part sugar with 4 parts water and bring to a boil to kill any bacteria or mold present.
  2. Cool and fill feeder.
  3. Extra sugar water may be stored in a refrigerator for up to a week or in freezer for several weeks.
  4. Red dye should not be added.

Recipe Save: Sunshine Potatoes

Origin:  Teresa
Total Preparation Time: 25 minutes + 2 hours wait time
Actual Cooking Time: 10 minutes
Number of Servings: 3 cups of cooked noodles


  • Potatoes
  • Butter
  • Velveeta cheese
  • Garlic powder


  1. Peel, cube and boil potatoes until soft.
  2. In a large bowl layer butter, potatoes, sliced cheese and garlic powder.  Repeat until gone with last layer being cheese.
  3. Bake until golden brown and all cheese is melted.

Recipe Save: Ham Glaze

Origin:  Modified Internet Recipe
Total Preparation Time: 10 minutes
Actual Cooking Time: varies based upon ham, size and method
Number of Servings: N/A


  • 1 cup apple cider/juice
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 cup brown sugar
  • 1⁄2 cup honey/maple syrup


  1. Combine apple cider/juice, allspice, brown sugar and honey/syrup in a small saucepan. Brush 1/2 of mix all over the ham.
  2. Prepare ham as advised based upon type of ham, size and method of cooking.
  3. When there is 3o minutes left of cooking time, brush remaining mixture all over ham and repeat every 10 minutes until ham is finished.
  4. Let ham stand 20 minutes before slicing and serving.


Recipe Save: Cashew & Grape Chicken Salad

Origin:  Modified Internet Recipe
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 5


  • 1 cup mayonnaise
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon tarragon
  • 2 cups cooked shredded chicken
  • 1 cup red grapes, halved
  • 1/4 c up green onions, finely chopped
  • 1/2 cup salted cashew pieces


  1. Mix together mayo and spices until well blended.
  2. Add chicken, grapes, onions and cashews and mix.


A store purchased rotisserie chicken works great for this recipe!  Put on bread, croissants, rolls, wraps, a bed of lettuce or just eat straight out of the bowl.

Recipe Save: Chicken Noodle Casserole

Origin:  Sherry at church

Total Preparation Time: 30 minutes
Number of Servings: 6


  • 1 8 oz pkg noodles, cooked and drained
  • 2 12.5 oz cans chicken (or 3-4 breasts, cooked and shredded)
  • 1 8 oz. carton sour cream
  • 1 11 oz can chicken broth or use liquid from canned chicken
  • 2 10.5 oz cream of chicken soup
  • 1 role crushed Ritz crackers
  • 1/2 cup melted butter


  1. Mix chicken, soup, broth and sour cream together.
  2. Add pepper to taste.
  3. Add noodles, stir and pour into 13 x 9 casserole.
  4. In a separate bowl combine crackers and butter.
  5. Top casserole with cracker mixture.
  6. Bake 30 minutes at 350.

Notes: I typically double the recipe and freeze some casseroles for a later date.

Recipe Save: Salad Bar Night

Origin:  My kitchen/Internet


  • 2-4 hard boiled eggs, finely chopped
  • 1-2 cups of pulled chicken
  • 1 head lettuce or 1 bag of prepared salad
  • 1 bunch green onions
  • 1 roma tomato or cherry/grape tomatoes
  • sliced or ribboned carrots
  • black olives
  • green olives
  • sliced avocado
  • 1 cucumber
  • bacon bits
  • french fried onions
  • shredded swiss cheese
  • preferred dressing


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