Recipes I love

I’m not a cook by any means, and I envy those people who can whip up a dish with a few random ingredients. There are a few recipes, though, that I really love and love making. Most of them are borrowed from my mom, who probably borrowed them from other people. Each time I make them for a gathering, at least one person asks me for the recipe, so I figured this would be a good way to share them. This post will be a live document that I add to as I have time or as recipes are requested. Enjoy!

Salmon Loaf

1 can of pink salmon
3/4 row of saltine crackers
1  1/2 cups corn (canned or frozen)
2 tablespoons butter
garlic powder

Crush crackers and mix in bowl with melted butter and corn. Clean canned salmon of bones and skin and add to mixture. Season entire mixture with salt, pepper and garlic powder. Fill loaf pan with mixture and bake for 45 minutes at 350 degrees.

Tastes Like More Ice Cream Cake

Half gallon of vanilla ice cream
3 rows of Oreos
1 jar of chocolate fudge
1 tub of whipped cream
chopped nuts

Set ice cream out to soften while you smash up all the cookies. Layer the crumbs across the bottom of a 9-inch by 9-inch casserole dish. Layer the ice cream over the cookies. Spread the fudge over the ice cream, and then do the same with the whip cream. Sprinkle the chopped nuts over the top.

Poppyseed Chicken

5-6 chicken breasts
1 1/2 sticks of butter
1 tablespoon poppyseeds
2-3 rows of Ritz crackers
1 can cream of celery soup
1 can cream of mushroom soup
1 cup sour cream

Cube chicken and microwave until partially cooked (6 mins at 60%). Crush crackers, melt butter and mix both with poppyseed. Spread half of cracker mixture on the bottom of a 9- by 13-inch pan, and then layer chicken on top. Mix soups (no water added) and sour cream, and spread on top of chicken. Spread the remaining cracker mixture over the top. Bake one hour at 350 degrees.


2 cans refried beans
1 package ground beef
1 packet taco seasoning
2 cans cream of chicken soup
Large flour tortillas
Shredded cheese
Sour cream
Shredded lettuce

Brown ground beef and mix with beans and taco seasoning. Set aside. Warm soup and then coat the bottom of a 9- by 13-inch pan with a thin layer. Fill about six or seven tortillas with the bean mixture and line them next to each other in the pan. Before rolling each up, fill the tortillas with half of the soup. Once all tortillas are rolled closed in the pan, pour the rest of the soup over the top. Bake for 20-25 minutes at 400 degrees. Dress each serving with cheese, sour cream, salsa and lettuce to taste.

Breakfast Quiche

1 roll croissants
1 package pre-browned breakfast sausage
4 eggs
1 cup cheese
3/4 cup milk
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Unroll croissants and spread across a 9- by 13-inch casserole dish. Push dough together at edges and push up sides of pan slightly. Dice entire package of sausage and spread pieces over the dough. Sprinkle cheese over the sausage and dough. In a separate dish, beat eggs with milk, oregano, salt and pepper. Pour the mixture evenly over the cheese. Bake dish for 20-25 mins at 450 degrees.

Tricolor Pasta Salad

1 package tricolor spiral pasta
1/2 green bell pepper
1/2 red onion
1 container feta cheese
1 package pepperoni
1 can sliced olives
1 bottle Italian dressing

Boil pasta till tender; drain and let cool. Dice bell pepper and onion, and halve pepperoni slices. Mix bell pepper, onion, pepperoni, olives and one-half bottle of dressing with pasta. Chill pasta salad in fridge. Add feta and rest of Italian dressing to taste.

Published by lindsayeholloway

Writer... editor... environmentalist... athlete...

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