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1 can (10.5 ounces) Campbell’s® Condensed Cream of Potato Soup or Cream of Chicken Soup

1 1/4 cups milk

1/2 teaspoon dried thyme

2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces)

2 cups cubed cooked chicken or turkey

5 unbaked refrigerated biscuits (about 10 ounce package biscuit dough), cut in quarters


Step 1

Heat the oven to 400°F.  While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 10-inch ovenproof skillet.  Season with salt and pepper.  Heat over medium-high heat to a boil, stirring often.

Step 2

Arrange the biscuits on the chicken mixture.

Step 3

Bake for 20 minutes or until the biscuits are golden brown and done.

chicken and biscuit bake recipe



4 cups mashed potatoes, *

2 cups shredded mozzarella cheese, (8 oz)

1 large egg

1/4 cup all-purpose flour, or up to 1/2 cup flour for creamier potatoes

2 1/2 Tbsp chives, chopped

1/2 cup plain bread crumbs

2 Tbsp Light Olive oil , or Canola oil to sauté

Sour cream to serve

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Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.

How to Make Mashed Potato Pancakes:

In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.

Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.

Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.

cheesy potato patties recipe



2 cups frozen pineapple

1/4 cup milk of choice or canned coconut milk

1/16 tsp salt

2 tbsp sweetener of choice

2 1/2 tsp lemon juice


Combine all ingredients in a blender or food processor until smooth. 

Scoop out with an ice cream scoop, or transfer to a pastry bag and pipe out for swirly soft serve. 

If you want the Dole Whip to hold its swirled shape longer, freeze twenty minutes before serving.

Dole Whip Recipe


4 cups of watermelon, cubed

1-inch piece of fresh ginger, peeled

Juice of 2 limes

Ice cubes (optional)

Honey or stevia (optional, for sweetness)


Prepare the Ingredients: Wash and cube the watermelon. Peel the ginger and juice the limes.

Blend: In a blender, combine the watermelon cubes, peeled ginger, and lime juice. Blend until smooth.

Strain: Pour the mixture through a fine mesh strainer into a pitcher to remove any pulp. Use a spoon to press the juice through the strainer if needed.

Sweeten (Optional): If you prefer a sweeter drink, add a teaspoon of honey or a few drops of stevia and stir well.

Serve: Pour the juice into glasses over ice cubes for a refreshing drink. 

Watermelon, Ginger, and Lime Juice



2 large zucchinis, sliced into half-moons 

2 cups mushrooms, sliced 

2 tablespoons olive oil 

2 cloves garlic, minced 

1 teaspoon dried thyme Salt and pepper to taste 

1/4 cup grated Parmesan cheese (optional) Fresh parsley, chopped (for garnish) 


Heat olive oil in a large skillet over medium heat. 

Add garlic and sauté for 1 minute until fragrant. 

Add the mushrooms and cook for about 5 minutes, until they begin to brown. 

Add the zucchini slices and thyme. 

Season with salt and pepper. 

Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender. 

If using, sprinkle with Parmesan cheese and let it melt over the vegetables. Garnish with fresh parsley before serving. Ctto

Low-Carb Sautéed Zucchini with Mushroom


• 1 Chicken breast, large 

• 1/2 Avocado 

• 1/2 cup Cherry tomatoes 

• 2 tbsp Cilantro, chopped 

• 2 Garlic cloves, minced 

• 1/4 tsp Ginger powder 

• Zest of 1 Lime 

• 1/4 tsp Onion powder 

• 3/4 cup Fresh pineapple pieces 

• 1/2 Red onion, thinly sliced 

• 4 cups Romaine lettuce, chopped 

• 1/3 cup Light coconut milk 

• 1/2 tsp Honey 

• 1 1/2 tbsp Lime juice 

• 1 tbsp Tamari sauce (gluten-free soy sauce) 

• 1 1/2 cups Cooked quinoa 

• Black pepper, to taste 

• 1/4 tsp Paprika 

• 1/2 tsp Salt 

• 3 tbsp Olive oil 

• 1/4 tsp Cumin 

• 1/4 cup Fresh pineapple juice 


1. Cook Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Once cooked, let it rest for a few minutes before slicing it into thin strips. 

2. Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced red onion, and fresh pineapple pieces. 

3. Make Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference. 

4. Add Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients. 

5. Toss Salad: Pour the dressing over the salad ingredients. Toss everything together until well combined, ensuring all ingredients are evenly coated with the dressing. 

6. Garnish: Sprinkle the salad with ground cumin for an extra burst of flavor.

7. Serve: Divide the salad into individual serving bowls. Drizzle each portion with a bit of fresh pineapple juice for a refreshing touch

Hawaiian Chicken Salad



1 can of chickpeas, drained and rinsed 

2 tablespoons olive oil 

1 teaspoon ground cumin 

1/2 teaspoon smoked paprika 

Salt and pepper to taste Fresh parsley or cilantro for garnish (optional) 


Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. 

In a mixing bowl, toss the drained and rinsed chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated. Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they are not overcrowded. 

Roast the chickpeas in the preheated oven for 20-25 minutes, stirring halfway through, until they are crispy and golden brown. 

Remove the roasted chickpeas from the oven and let them cool slightly before serving. 

Garnish with fresh parsley or cilantro if desired, and enjoy as a nutritious snack or as part of a meal.

 Benefits of Chickpeas: 

Blood Sugar Regulation: The high fiber and protein content of chickpeas help slow down the absorption of glucose into the bloodstream, preventing sudden spikes in blood sugar levels. Heart Health: Chickpeas are rich in soluble fiber, which can help lower cholesterol levels and reduce the risk of heart disease. 

Weight Management: The combination of fiber and protein in chickpeas helps promote satiety and can aid in weight loss or maintenance. 

chickpeas Recipe



3 eggs 

2 Chicken fillets 

2 cloves garlic 

2 tablespoons of spices 

2 tablespoons corn starch Oil Lettuce 

1 spoon of salt 


1. Separate egg yolks and 

egg whites. 

2. Cut the chicken into strips. Mix with egg yolk, garlic, spices, salt and starch. 

3. Beat the egg whites in a bowl. Pour the oil into a pan. 

4. Dip the chicken in egg whites. Grill. Decorate with lettuce and tomatoes




Two big sweet onions, finely cut

one cup all-purpose flour

1 tsp baking powder

One teaspoon salt.

1/2 teaspoon black pepper pepper

One fourth teaspoon paprika, optional for a smokey taste

One huge egg

Three quarters a cup of milk

Fryable vegetable oil


In a large basin mix flour, baking powder, salt, pepper, and paprika.

Beat the egg gently in a separate dish then stir in the milk.

Add the dry ingredients to the egg mixture until you have a soft batter.

Fold in the thinly sliced onions so that they are uniformly covered.

In a skillet set 365°F, heat approximately half an inch of oil.

Spoon batter into oil, shape as desired, and cook until golden brown—about two to three minutes on each side.

Drain the fritters onto paper towels.

Present warm and savor the well earned compliments!

Variations and suggestions:

For added taste, toss fresh herbs like chives or parsley.

A little cayenne pepper can provide a fiery kick.

To keep crispness, reheat leftovers in the oven.

Strain and keep the wasted oil for a taste enhancement in next meals; do not throw it away.

Amish Onion Fritters celebrate history, family get-togethers, and the pleasure of sharing good, uncomplicated food—not just a recipe. Try them and appreciate a little of Midwestern cooking history.

Amish Onion Fritters



3 eggs

One cup of coconut oil

One cup almond milk

two cups of rice flour

One cup of brown sugar

One-third tsp baking powder

One tsp vanilla extract



The oven should first be preheated to 356 °F, or 180 °C. Next, beat the eggs and brown sugar together in a bowl until a smooth consistency is achieved.

After that, thoroughly mix in the almond milk and coconut oil.

Add the rice flour next, and stir one more. Once the mixture is smooth, add the vanilla essence and baking powder.

Lastly, place the dough in a pan that has been coated with rice flour and coconut oil.

Finally, bake the cake for approximately 30 minutes, or until it's soft and brown.

Super fluffy, easy-to-make wheat-free cake recipe



One-fourth teaspoon of salt

2 big egg yolks

2 cups milk

One-third of a cup of sugar

3 teaspoons of cornstarch

Two teaspoons of real vanilla extract

To serve, whipped cream

For decoration, you can use grated chocolate or ground cinnamon.

To make the sauce, mix the milk, sugar, cornstarch, and salt in a medium pot until everything is well blended.


Set the pot on medium heat and stir the mixture all the time until it starts to thicken.

5 to 7 minutes.In a small bowl, beat the egg whites just a little. Slowly add about half a cup of the

Add the hot milk mixture to the egg whites and stir them all the time to soften them.

Stir the hot egg yolk mixture into the pot with the rest of the milk mixture.

all the time.

Stir the mixture all the time while cooking over medium-low heat until it turns into a pudding-like consistency.

about two to three minutes.

Take the pan off the heat and add the vanilla extract. Stir the mixture in until it is well mixed in.Split the

Spread the pudding out on individual plates or in a big bowl for serving. Wrap it in plastic wrap and put it in

Putting the foil right on top of the pudding will keep a crust from forming.

Put the pudding in the fridge for at least two hours, or until it is cold and hard.

Before serving, add a dab of whipped cream and, if you want, a pinch of chopped cheese to each dish.

I like chocolate or cinnamon powder.

Creamy vanilla happiness