Lion House Ranch Chicken

¾ c. cornflakes, crushed
¾ c. grated Parmesan cheese (I use Romano instead!)
1 pkg. ranch salad dressing mix
8 boneless, skinless chicken breast halves
½ c. butter or margarine, melted

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix.
2. Dip chicken in melted butter, and then roll in cornflake mixture to coat.
3. Place chicken breasts in a greased 9 x 13-inch baking dish.
4. Bake, uncovered, at 350º for 45 minutes or until chicken juices run clear. 


Pork Chops...

11 oz cream of chicken (can also use cream of mushroom)
1/4 cup chicken broth
1/4 cup country-style dijon mustard
1 garlic clove, minced
1/2 tsp dried thyme
1/4-1/2 tsp salt
1/4 tsp pepper
6 medium red potatoes sliced
1 med white onion, sliced
6 5-oz boneless pork chops 

1. in slow cooker, combine soup, broth, mustard, garlic, thyme, salt and pepper
2. stir in potatoes and onion slices
3. top with pork chops and push down into sauce as much as possible
4. cover and cook on low for 3.5 to 4.5 hours, or until meat and potatoes are tender


Griddle Oat Pancakes

2 cups oats
1-2 cups oats ground up
1 tsp salt
2 1/2 tsp. baking powder
3 TBS. sugar
2 eggs
4 TBS. melted butter
1 1/2 cups milk

Mix all ingredients well.  Heat heavy girdle and bake pancakes until golden brown and flip.  Depending on consistency you may need to add more oats or ground oats to get pancake like batter.


Chicken Ramen Salad

1/2 head of cabbage
1 pkg chicken ramen noodles 
Sunflower seeds 
Slivered almonds
Canned chicken

2 Tbsp sugar
3 Tbsp vinegar 
1/2 Cup oil
1 tsp salt
1 tsp pepper
Chicken flavor packet


Lemon Brownies

3/4 cup flour
3/4 cup sugar
1/4 tsp. salt
1 stick butter, soften
2 eggs
1 TBS. of lemon juice
zest from 1/2 lemon (about 1 tsp.)
Combine the flour, sugar and salt in a large bowl.  Mix in the butter.  In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.  Pour into prepared 8x8 brownie pan.  Bake at 350 degrees for 25 minutes.

You can double the recipe and bake in a 9x13 pan for 30 mins.  Remove and let cool, then glaze.

1/2 cup powder sugar
1 TBS. lemon juice
additional lemon zest
stir together


Angel Food Cake

We love strawberry shortcake at our house.  I have always cooked the angel food cake straight from the box.  I will never do that again after making this scratch angel food cake!  It's delicious and quite easy to make.  Recipe shared from: Ann

1 ½ cups egg whites (10 – 12 large)
¾ cup sugar
1 cup flour
1 ½ tsp. cream of tartar
1 ½ tsp. vanilla
¼ tsp. salt
¾ cup sugar

In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift sugar and flour together 3 times; set aside.

Add cream of tartar, salt and vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, about 2 tablespoons at a time, beating till stiff peaks form (tips stand straight).

Sift about one-fourth of the dry mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining dry mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350 degree oven for 40-45 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.


Super Soft Sugar Cookies...


1 cup butter
1 cup yogurt or sour cream (I use sour cream)
2 cups sugar
2 eggs
2 teaspoons vanilla
6 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

Combine butter, yogurt, or sour cream, sugar, eggs and vanilla and beat for 2 minutes.  Sift together flour 
(I never sift the flour) baking soda, and salt to creamed mixture.  Roll dough out and cut with cookie
cutters.  Bake in a 375 degree oven for 8 to 10 minutes (My oven is hot so I only cook them 6 minutes)
or until lightly brown.  Do not overbake.  


1/3 cup soft butter
3 cups powdered sugar
1 1/2 teaspoons vanilla or another extract (I love almond extract for cookies)
2 or 3 tablespoons milk
Food coloring if desired

Beat together with electric mixer until the texture and thickness you want.  

Easy Chicken Tacos...

1 Rotisserie Chicken, deboned and shredded
12 oz brown rice, cooked
1 Cup Frozen Corn
1/2 Ts Salt
1 Cup Mexican Cheese Blend, shredded
1 Can Diced Tomatoes
1 Jar (16oz) Verde Enchilada Sauce (Kroger brand is REALLY good!! That is Smith's)
1 Pkg tortillas (the fresh ones are the best, the ones you get from Costco) or crisp taco shells
Top with:
Sour Cream

Preheat oven to 450. Spray a 9x13 baking dish with nonstick spray.
Mix first 7 ingredients in a large bowl. Place in the baking dish
Bake at 450 for 20 minutes or until bubbling. Let stand 5 minutes. Spoon sour cream onto tortillas, top with chicken mix and lettuce (we always use spinach) 

White Bean and Chicken Chili...

5 cups shredded cooked chicken 
2 cans of chicken broth
1 large jar of salsa (I use mild)
1/2 pound shredded pepper jack cheese
3 cans undrained white beans   (not navy beans or white chili beans)

Use Fritos and sour cream on top if desired when serving.

After shredding the chicken put it back in the crockpot or on a pot on the stove.  Add all of the ingredients and cook until the cheese is melted and the soup is hot.


Favorite Play Dough Recipe

4 cups flour
1 cup salt
4 cups water
4 tablespoons oil
1/2 cup cream of tartar
Food Coloring of your choice
Mix all ingredients in a sauce pan. Cook and stir over low/medium heat just until it comes together as a dough and is just slightly sticky. Turn out onto the counter and knead until cool.  It will become less sticky as it cools.  Store in an air tight container or zip lock bag in the fridge.  I usually half the recipe and it makes plenty for 2-3 kids to play with at a time.  


Zupa's Copycat Wisconsin Cauliflower Soup

3 Tbsp. butter
1 medium onion chopped
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese shredded
1/2 cup pepper jack cheese shredded


  1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
  2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
  3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
  4. Add chopped cauliflower and heat until boil.
  5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
  6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
  7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
  8. Serve soup topped with a little cheese for garnish.


Pumpkin Chocolate Chip Cookies

1 c white sugar
½ c oil (I use coconut oil)
1 egg
1 t milk
1 t vanilla
1 c pumpkin
2 c flour
2 t baking powder
1 t baking soda
1 t cinnamon
½ t salt
½ c chopped pecans (optional)
1 c chocolate chips
Preheat oven to 375*
Mix first 5 ingredients together and stir well.Add pumpkin and just stir until incorporated.
Add all the dry ingredients and mix until well combined.
Fold in Chocolate Chips and nuts. 
Bake for 12 – 15 minutes. Put in containers while they’re still a little warm. You do not want to overbake them. 


Carmel Apple Dip

1 (14 oz) can sweetened condensed milk
1 1/2 cup karo syrup
1 cup brown sugar
1 cup white sugar
1/2 cup butter
1/4 tsp. salt

Cook on medium heat stirring constantly until you reach 225 F. Let the carmel cool before dipping your apples.

Apple Orchard Punch

Taken from allrecipes.com

1 (32 oz.) apple juice, chilled
1 can frozen cranberry concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

In a large bowl combine apple juice, cranberry concentrate and orange juice.  Mix until concentrate dissolves.  Then slowly add ginger ale.

Thinly slice the apple vertically, forming whole apple slices.  Float apple slices on top of punch.


Mom's Yummy Yams

3 cups mashed yams (canned-drain juice)
1 cup brown sugar
1/2 tsp. salt
1/2 cup milk
2 eggs lightly whipped
1 tsp. vanilla
1/3 stick melted butter

1/3 stick margarine
1/3 cup flour
3/4-1 cup brown sugar
1/2-3/4 cup chopped nuts of choice

Whip first 7 ingredients together and place in baking dish.  Mix topping and place on top of yams.  Bake on 350 degrees for 35-40 minutes.