Everyone I've made this for seems to love it, and they all have taken the recipe home with them. So I'm assuming I should share it here too.
It's fairly simple to make and leaves lots of leftovers that are still great when reheated in the microwave.


8 oz spaghetti, cooked (I use thin spaghetti)
1 3/4 cups grated sharp cheddar cheese
2 cups cooked chicken, diced (I use 4 boneless, skinless breasts)
4 TBSP Parmesan Cheese
1 - 10.5 oz can Cream Of Mushroom Soup
1/2 cup chicken broth
(I use almost a whole can of broth- seems too dry without more)
1/4 tsp seasoned salt

Cook and drain spaghetti. Combine 1 1/2 cups cheddar, 2 TBSP parmesan and all remaining ingredients.
Toss in a very large bowl with spaghetti. Place in a 9" x 13" baking dish sprayed with Pam cooking spray. Sprinkle
reserved cheeses over the top.  Cover and cook for 45 minutes at 350.

Serves 6-8



  Sausage Dressing 

1 lb Bob Evans Sage Sausage
1 medium chopped onion
cup chopped celery
1 tsp salt
tsp pepper
1 tsp dried basil
tsp oregano
tsp ground sage
5 cups sage and onion dried bread cubes
5 cups unseasoned dried bread cubes
2 TBSP minced, fresh or dried parsley
3 16 oz cans chicken broth

Cook sausage in skillet, breaking up into small pieces with fork as it cooks, until all pink color is gone.
Add celery and onion to sausage in skillet.  Cook onion, stir in salt, pepper, basil, sage and oregano.
Place all bread cubes into large bowl.  Add sausage mixture, parsley and 2 cans of the chicken broth to moisten.
Mix together gently.  Will stuff one 12-14 lb turkey. 

For dressing to be cooked OUTSIDE of the turkey, place in a large casserole or 9"x13" lightly greased baking pan.
Bake at 350 for 40 minutes.  If dressing is made up the day before and kept overnight in the refrigerator, poke holes with the
handle of a wooden spoon and add a little more chicken broth from 3rd can to re-moisten before baking.



This is so simple to make and really good for cool fall days.


2 pounds Ground Beef
1 can 28oz tomato sauce
1 can 28oz undrained diced tomatoes
2 cups cooked long grain white rice
2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 tsp salt
1 tsp pepper

In a large saucepan or dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Yield: 10 servings


Ricky Skaggs Chicken and Corn Chowder

Servings: 8

This is really good soup and great for cold winter days!

3 or 4 chicken breasts
Salt & Pepper, to taste
Poultry Seasoning, to taste
5 TBSP vegetable oil
1 - 10 3/4 can cream of mushroom soup
1 - 10 3/4 can cream of chicken soup
1 - 10 3/4 oz can of water
4 medium potatoes, cut up
2 medium onions, quartered
1 can whole kernel corn (liquid and all)
1 can cream style corn
1 1/2 TBSP corn starch
1 cup water

Cut chicken in bite sized pieces. Season with salt, pepper, and poultry seasoning. Heat oil in soup pot.
Brown chicken in oil. Remove chicken and drain off oil. In pot, combine soups, with one can water. Bring to a boil.
Add potatoes and onion. Add both cans of corn. Bring to a boil again. Return chicken to the pot. Mix cornstarch with 1 cup water.
Add to soup, stirring well. Cover. Simmer on medium heat 45 minutes to 1 hour. Stir occasionally and add a little more water if needed.




Bobbi's Kielbasa & Cabbage Soup

Servings: 8

2 carrots (1) 13 3/4 oz can chicken broth
1 turnip (1) 8 oz can tomato sauce
1 large potato 2 sprigs parsley
1 Tbsp Vegetable oil 1 bay leaf
1/4 tsp pepper 1/4 tsp salt
2 tsp sugar 1 cup shredded cabbage
2 tsp red wine vinegar 1 medium onion, chopped
1/2 lb kielbasa, cut into 1/2" slices
(1) 10oz pkg frozen baby lima beans

Pare & chop carrots, turnip, and potato. In 3 qt saucepan, heat oil over medium heat. Add chopped vegies and onion.
Saute' 10 minutes, until lightly browned. Add chicken broth, tomato sauce, parsley, bay leaf, salt & pepper. Bring to a boil.
educe heat, cover and simmer 15 minutes.  Uncover soup, remove and discard bay leaf. Bring soup to a boil.
Stir in all remaining ingredients. Boil 5-7 minutes, stirring occasionally, until cabbage is crisp tender.



Renebelle's Buttermilk Pie

2-cups sugar
1/2-cup butter

Cream together.  Add 3 eggs, adding one at a time.

4 TBSP Flour, adding one TBSP at a time
Pinch of salt

Blend together and add 1 cup buttermilk.  Pour into deep dish pie crust.
Sprinkle 1/2 cup chopped pecans over the top and bake at 325 degrees for 1 hour.



Apple, Bacon & Cheddar Bread Pudding

3 TBS. butter or margarine
3 med. granny smith apples, peeled & coarsely chopped (3 cups)
3 TBS. packed brown sugar
4 cups cubed firm bread
(I used
Brownberry unseasoned stuffing cubes)
1 pound bacon, cooked and chopped
2 cups shredded sharp cheddar cheese (8 oz)
2 1/2 cups milk
1 tsp. ground mustard
2 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
5 eggs

Grease 2-qt casserole (I suggest a slightly larger casserole - mine was nearly overflowing).  In 10-inch skillet, melt butter over medium heat.
Cook apples in butter 2-3 minutes, stirring occasionally, until crisp tender.  Stir in brown sugar, reduce heat to low.  Cook 5 to 6 minutes,
stirring occasionally, until apples are tender.  Layer half each of the bread, bacon, apples and cheese in casserole.  Repeat with remaining
bread, bacon, apples and cheese.  Mix all remaining ingredients, pour over cheese.  Cover tightly and refrigerate at least 2 hours, but no
longer than 24 hours.  Heat oven to 350.  Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. 
Let stand 10 minutes before serving.


More to come in the future!