Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25 - 30 minutes or until golden brown.

Chicken and Dressing Casserole

2 Tbls. Butter
1 cup chopped onion
1 cup diced celery
3 cups shredded chicken
2 chopped boiled eggs
crumbled cornbread *(see recipe below - use the entire dish of cornbread in this recipe)
3 crumbled baked biscuits
3 1/2 cans chicken broth
2 tsp. sage

Cook chicken and shred. Saute onions and celery in butter until tender. Combine all ingredients and pour into greased baking dish. (This makes a very large amount. I bake mine in a 10.5 x 14.75 baking dish = to 4 qts. Or pour into two smaller dishes and freeze one for later.)
Bake at 350 degrees for 30-40 minutes.

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Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25-30 minutes or until golden brown.

Tuscany Chicken and Tomatoes

4 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 small red onion, sliced
1 jar mushroom, drained
1 can Italian style stewed tomatoes
Heat and brown chicken in skillet. Add remaining ingredients. Cover and simmer for 5-7 minutes. Serve over cooked white rice.

Cheesy Taco/Nacho Bake

1 & 1/2 pounds ground beef (or 2 boneless chicken breast, cooked and shredded)
1 tbls. olive oil (if cooking in a skillet/pan)
2-4 garlic cloves (pressed, or finely chopped)
1/4 - 1/2 cup chopped onion
2 cans diced tomatoes, undrained
1 can black olives, drained and sliced
1/2 package of taco, fajita, or southwest seasoning mix (or several shakes from a spice container, I love the PC Southwest one)

1 cup sour cream, plus extra for when plating 
1 large bag tortilla chips
1 large package Colby Monterey Jack cheese, or taco cheese
Fresh cilantro (or dried cilantro spice)

Cook your ground meat in a skillet/pan with the olive oil (I use my Tupperware Stack Cooker-always, no olive oil needed) then add the onion and garlic and cook for about 1-2 more minutes. If using a skillet to cook your meat, make sure to drain the grease. Add 1/2 package of seasoning mix (or several shakes from a spice container) and tomatoes to the meat along with 1 cup of sour cream and stir. In a large baking dish, spray with Pam, then layer 1/2 bag of tortilla chips with 1/2 of the meat mixture, black olives, and cheese. Repeat. Bake at 350 degrees for 25 minutes. Serve with additional sour cream and cilantro.

Hash Brown Potato Casserole

1 (30. oz) package frozen shredded hash browns
1 stick butter
1/3 cup chopped onion
2 cans of cream of chicken soup
1 (16 oz.) sour cream
2 cups shredded sharp cheddar cheese
1 tube of Ritz crackers

Combine potatoes, 1/4 cup melted butter, onion, soup, sour cream, and cheese. Mix well. Spoon into a lightly greased casserole dish. Crush Ritz crackers and add to 3/4 stick melted butter. Sprinkle over casserole.
Bake at 350 degrees for 45 - 50 minutes.

Cheese Garlic Biscuits

(I have been making these for about 15 years. They are very much like the ones you get at Red Lobster. These are best eaten right off the pan, fresh and hot from the oven.)

Preheat oven to 450 degrees.

Combine:
2 cups Bisquick
2/3 cup milk
1 cup shredded sharp cheddar cheese

Drop by tablespoonfuls onto an ungreased cookie sheet (I use my Pampered Chef stone)

Bake for 8 - 10 minutes.

Combine 1/4 cup melted butter and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from cookie sheet/stone.

Make 10 - 12 biscuits.

Basil Chicken Lasagna

*Makes 6 to 8 serving.

2 (10 3/4 ounce) cans cream of mushroom soup
1 (16 ounce) container cottage cheese
1 (12 ounce) jar roasted red peppers, drained and cut into strips
4 cups chopped cooked chicken
3/4 cup refrigerated grated Parmesan cheese
1/2 cup chopped fresh basil (I used the dried basil in a spice container)
1/2 teaspoon ground black pepper
9 no-boil lasagna noodles
4 cups (16 ounces) shredded Italian 5-blend cheese, divided

Mix soup and next 6 ingredients in a large bowl. Layer 3 lasagna noodles on bottom of a lightly greased 13 x 9 inch baking dish; spoon and spread one-third of soup mixture on noodles. Sprinkle with 1 & 1/3 cups cheese. Repeat layers three times.
Bake covered, at 350 degrees for 40 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

(If making for someone, deliver lasagna uncooked, in an aluminum foil pan with instructions to bake as directed.)