Yummm, that sounds good Summer. Let us know how you liked it, okay?

I like to try out new recipes, but I go in spurts. I too have a rather large collection of books and clippings that I have managed to at least get in one place. lol!!! When I feel inspired I will pull out one or two books and leave them on the kitchen table so that i can pick out a couple of new things to try.

~Betsy

I finally got control of all of my internet recipes I printed out Betsy. I got a 3 hole punch, a binder and filled out tabs for like Chicken/Beef one for Breads and Desserts, etc. Sure has made life more simple when I'm sharing a recipe.

Yes, I'll be sure to report on this pork chop recipe.

Sounds good to me...And I happen to have the ingredients. But, I'll wait for the verdict.

Gayle

Chicken! LOL

Summer that really sounds good. I found this one last week and tried it on my guys. They really liked it so will keep it and make it again.

When I do this again I am going to double everything except for the biscuits. Also going to add some garlic and dehydrated onion. I didn't have the French fried onions and it was fine.

Chicken 'n' Biscuits

INGREDIENTS

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 bacon strips, cooked and crumbled (optional)

BISCUITS:
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions
DIRECTIONS

In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.

Cover and bake at 400 degrees for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture.

Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

Also meant to add that I have a file in my documents that I have broken down into catagories like, casseroles, meats, breads and so forth. When I see a recipe I might like I copy and past it into word and then add it to the appropriate file. When someone here posts a good recipe I can easily add it to my file. Then when someone wants a recipe I can either attach it to an email or put it on a post. When I want to make it I just print it off. When printed off and it is a keeper I put it in a file folder in the file cabinet. This works great for me. I can also pull up a recipe when I am making my grocery list to see if I have everything I need. I also make out my grocery list on the computer. As I think of things we need I just add to the list and save it then can add things until the day I go shopping. It sure helps with as forgetful as I have become.

Mmmm, that chicken & biscuit sounds pretty darn good Nita. Bacon always adds a rich flavor to recipes. I love the stuff. I'm saving this to my recipe file I have in my docs too. I do need to catagorize them tho. The only file I have a special folder for is for Cocktails. LOL

I try new recipes all the time. I have over 600 in my "to try" file. LOL All from the internet.
Most recent was Weed's Pork Tenderloin with Dijon Cream. It was awesome!

I like to try new recipes, but tend to try them out at family gatherings. Thankfully, most of them have been big hits!

I rate mine too. If only 1 family member liked it, I'll note that on the recipe. I keep mine in magnetic paged photo albums. Easy to add new recipes and any 'drips' just wipe off.

I really love allrecipes.com. It is easy to do searches there and most of the recipes have been rated by other people.
Below is a recipe I got from there and made for Christmas dinner. Everybody loved it, but I wasn't about to tell them that it had 2 cups of mayonnaise in it!

Here is a link that might be useful: Brunch Potato Casserole

I could have written the first 4/5 of Nita's post. I keep the printed copies in color-coded files in the kitchen cabinet where the other recipes are. Salads and veggies in the green file, meat and soups in the blue one, etc. It works for me. I know your system is a good one, too, Summer!

I fixed this for dinner last night and it's really good. I couldn't find smoked Gouda cheese - I could find Gouda but not smoked, so I bought smoked cheddar. I don't think I've ever had Gouda so I don't know how much difference it would make in the flavor. I had a package of julienne ham strips in the freezer that I used and the package didn't say they were "smoked" so next time I'll try to find the smoked ham. I also had to make a special trip to Tom Thumb to find the cellentani pasta because Kroger didn't carry it, but actually any type of macaroni pasta would work. The other thing is next time I'm going to cut all the ingredients in half if it's just for DH and I - it makes a 9 x 13 and we'll never eat it all. I served it with Allen Green Beans and garlic toast.

Here's the recipe -

Smokin' Macaroni & Cheese from the January 2008 edition of Southern Living

Ingredients

1 pound uncooked cellentani pasta
2 tablespoons butter
3 tablespoons flour
1 cup milk
1 (12-oz.) can evaporated milk
2 cups (8 oz.) shredded smoked Gouda cheese
1 (3-oz.) package cream cheese, softened
3/4 teaspoon salt
1/2 teaspoon ground red pepper, divided
1 (8-oz.) package chopped cooked, smoked ham
2 cups cornflakes cereal, crushed
2 tablespoons butter, melted

Preparation
1. Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.

2. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 tsp. ground red pepper until smooth. Remove from heat, and stir in chopped ham.

3. Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining 1/4 tsp. ground red pepper; sprinkle over pasta mixture.

4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Yield - Makes 8 servings

Your Smokin' Mac & Cheese sure sounds good and rich Brenda. Especially with the cream cheese and evap milk. Bet it was good and creamy. Thanks for the recipe.

I usually copy a recipe and go to Notepad with it, especially if I'm going to print it out. It reduces it and makes it into a more printable format. I'll have to try it in Word and see if I like it better.

I love experimenting and combining recipes, especially chicken because it's cheap and goes so good with everything. I love chicken broiled, in casseroles,roasted, even microwaved. That recipe sounds good.

I love to try new recipes. If i am not cooking than i usually have my face burried in a cookbook or cooking magazine(while watching a cooking show). I am usually trying to find new recipes that my whole family would like. Getting my kids to all enjoy the same meal is next to impossible. That mac n cheese recipe sounds wonderful. Which means my kids would hate it.LOL!

i try atleast 1 new recipe each week. i only eat low fat foods, 30% or less cal from fat, or recipes that have the nutritional analysis so i can decide if i want to splurge and work off the excess lol. almost all my new recipes come either from CookingLight, Self or Shape magazies. CookingLight has a rating system i refer to first and every recipe i've tried from Self or Shape has been wonderful. not only am i picky about nuritional stuff but it needs to be quick, healthy and make as few dirty dishes as possible LOL, almost nearly impossible odds there lol. but i do manage to find about 2 recipes a month that pass all the tests, and 1-2 each month that i'd make when i have time. my latest find is from cookinglight and not only is it a GREAT recipe, healthy, makes 2 dirty pans only LOL i have making it down to 45 minutes start to clean up :-) i have been making this every week for months now ~ liz

Pasta with Vodka Cream Sauce

Ingredients
1/2 pound uncooked penne pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1/2 cup vodka
1/4 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil

Preparation
Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately.

Yield
4 servings (serving size: 1 cup)

Nutritional Information
CALORIES 354(25% from fat); FAT 9.9g (sat 3.9g,mono 4.1g,poly 0.6g); PROTEIN 8.5g; CHOLESTEROL 20mg; CALCIUM 36mg; SODIUM 662mg; FIBER 3.1g; IRON 1.2mg; CARBOHYDRATE 48.6g

Maureen Callahan , Cooking Light, SEPTEMBER 2007

Oops, dinner's ready and I was just getting warmed up to read Liz's recipe. It's got to be good, it has Vodka in it. LOL I'll be back to read it for sure. I'll also let you know how this pork chop recipe turns out. It does smell darn good.

Please do let us know, Summer. For some reason, I'm thinkin' that barbecue sauce in stuffing sounds a little weird.

That one sounds good...reminds me of one I make. It's so good! Did you like it? I'm saving it and may try it next week. Here's the one I make. I love to try new recipes...always looking for new ones!

{{gwi:1568876}}

Summer-that recipe looks familiar. Is it from the Kraft magazine? I think I cut that out. I use Flameys system, but Nita's looks like it would cut down on paper shuffling. My New Years resolution is to try the recipes I keep finding and filing. I just tried one I printed off the KT in 2001-

Crockpot Pork Roast
You take a pork roast, and brown it in some margarine in a frying pan or dutch oven. Then take one medium-large size onion, chop it up and place it in your slow cooker. Put the browned pork roast over the onions. Now, add one can of Campbell's cream of mushroom soup. Add one or two crushed cloves of garlic. Pour the drippings from the frying pan over the top. Put the lid on and slow cook for 10 hours on low, or 7 hours on high. Do not add any other liquid. The juices from the roast will mix with the soup and make the BEST gravy! Good with mashed potatoes, corn, and biscuits.

Sounds good Summer! We quite often grill pork chops or tenderloin with a Cranberry and Orange sauce and it's yummy, not too sweet at all.

Yes Lisa, it was from the Kraft magazine. DH thought it looked good to him so he cut it out. As I mentioned earlier, I'm not into sweet meats or sweet entrées, so I wasn't very impressed with it. Although, someone who likes sweet/sour or tangy entrées would probably enjoy it just fine. I too questioned the BBQ sauce, but it blended nicely with the tangy cranberries. We didn't have Kraft BBQ sauce so used KC Masterpiece. On a scale of 1 to 5 we'd probably give this recipe a 2. And an A for easy. :)

Lisa, your recipe sounds very good and easy. Will be trying it and thanks.

I like the sound of your Sweet 'n Sour pork chop recipe too Vikki. Your's would be more moist it appears. That is another thing about the Tangy recipe, I felt it needed a little more moisture. Too dry for me.

So, now off to find another recipe to be Guinea pig for. LOL

Thanks for the report back, Summer. Sorry you didn't like it but glad to hear it got an A for easy! somethimes that's what we need - LOL!

Here is an easy and delicious one for you. I recently sent this out on a recipe exchange so just happened to have it already typed up! I've been making this for years. Even my kids (when they were young) loved it and they claimed to hate cabbage. Funny how they always wanted seconds!

POLISH DINNER

½ lb bacon, cut in small pieces
4 medium potatoes, peeled & quartered
1 large onion, quartered
1 green bell pepper, quartered
1 red bell pepper, quartered
5 or 6 carrots, peeled and cut in pieces
Medium head cabbage, cut in large pieces
1 Â 1-1/2 lb link of polish sausage or kielbasa, cut in 2" pieces
Salt & pepper
Sugar
Red pepper flakes (optional)

This is a one pot meal. Fry the bacon in a heavy dutch oven till crisp. DO NOT DRAIN. Add the potatoes, peppers and carrots to the bacon drippings. S & P to taste and add a teaspoon or so of sugar. Sprinkle with red pepper flakes if desired. Stir well. Add the cabbage and the meat, turn the heat down to medium low, cover and cook for an hour or until the veggies are done to your liking. Do not add any additional liquids! Excellent on a cold winter day served with a loaf of fresh baked bread. One of my familyÂs favorite suppers.

~Betsy