The Sweet and Savory Sisters!


one pot meals

Claire’s Cranberry Chicken Casserole

Cranberry ChickenClaire, our family friend, shared this great recipe with us. And while you can’t grow cranberries in Louisiana or Georgia, those little berries and the jelly/sauce that comes from them, are a treat to cook. This is a wonderful dish to make during the holiday season, or any time of the year. With all the activities and special events we have during the holidays, this recipe is easy for you to prepare for your family or to take to a social function.

Cranberry Chicken Casserole

1 package fast cooking Uncle Ben’s long grain wild rice
4-6 boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
1/4 cup chicken broth or water

This is what you need to do-
Get that oven heated to 325 degrees. Open up box of rice and set almonds and season pack to the side, you will need these later on. Sprinkle your rice in buttered 9 x 13 inch baking dish. Get that seasoning package out and sprinkle over rice. Season both sides of your chicken with salt, pepper and garlic powder. Arrange your chicken breast on top. Combine cranberry sauce, butter, soy sauce, and lemon juice. Cranberry Sauce

Man, this is so good. Heat the mixture in microwave or saucepan until butter and cranberry sauce has melted. Slowlt stir in chicken broth. Pour all of that goodness over your chicken. Get you a sheet of foil out and wrap it tight around the casserole dish. Pop in the oven and bake for 1-1 ½ hours, or until rice is tender and chicken is done. Uncover and sprinkle with almonds and bake an additional 10 minutes. (Check after 45 minutes; may need to add water to the edges.)

Big Bo’s Ham Bone Soup and Pimento Cheese

food pics 218 Amy: Growing up we always had baked ham for holiday meals. Around our house we tried not to waste anything. Mom would take the leftover ham and ham bone and make the best soup. The ham bone makes a wonderful broth. She would use the leftover vegetables and put them in the soup. Mom always made grilled pimento cheese sandwiches to go with the soup. It was so yummy. Feel free to use whatever vegetables you have in the freezer, fridge or pantry. This recipe is very versatile.

Big Bo’s Ham Bone Soup and Pimento Cheese

What you will need-
1 large ham bone (leftover ham, diced)
1 large onion, chopped
1 28 ounce can diced tomatoes
1 clove garlic
3 dashes Worcestershire
1 14 ounce can beef broth
1 16 ounce bag frozen vegetable soup mix
1 14 ounce can corn, drained
1 14 ounce can cut green beans, drained
¼ cup rice or 1 cup pasta sea shells
Salt and pepper to taste

How to do it-
Take the leftover ham bone and remove the majority of the meat off of it. Get your soup pot out and put the ham bone in it and the ham. Add your onions, diced tomatoes, garlic, Worcestershire sauce, beef broth and enough water to completely cover the ham bone. Bring to a rapid boil and reduce heat and let simmer for 2 hours. Add the rest of the stuff and cook until pasta is cooked and vegetables are warm.

Amy: First, I need to tell you what minner cheese is. It’s nothing more than pimento cheese. Our Mom and Mrs. Paula have always called it minner cheese. Go figure! You know how sometimes a smell, taste or something you see will take you back to a part of your life? Sometimes it is a happy place and sometimes it is not. Well, this recipe always takes Suzy and me back to a very happy place, my childhood. Amy: Growing up Mama always had pimento cheese in the fridge. Being who we are, 2 girls that love them some groceries, we found all different ways to eat pimento cheese. Of course, we used it as a dip. That is just a given. We would use chips, crackers, celery or anything around the house that resembled a chip. We would eat a spoonful at the time out of the fridge. We also liked to slap it on some lite bread, add some tomatoes and bacon and grill that baby up. We would spread it on French bread and stick it under the broiler for a few minutes and melt the cheese, now that is some fine eating. Our favorite way would have to be to make a bend back and eat it dipped in our Mama’s homemade vegetable soup. We hope you get as much pleasure out of this recipe as we have. This recipe makes a heap of minner cheese but it will last a good while in the fridge.

Mom’s Minner Cheese (Pimento Cheese)

What you will need-
4 cups sharp cheddar cheese at room temperature, finely grated
3 cups Monterey jack cheese at room temperature, finely grated
4 ounces cream cheese, room temperature
¼ cup onion, grated
2 4 ounce jars pimento, with juice
1 cup mayonnaise (add more if you like it real mayonnaisy)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon white pepper
For something a little different, add one of these-
½ cup jalapeno slices, chopped
1 4.25 oz can chopped olives
3 teaspoons capers
¾ cup toasted pecans

Let’s make some of Mama’s Minner Cheese-

We need to tell you the 411 on store-bought shredded cheese. Pre shredded cheese has a preservative added to keep it from clumping. Therefore, when you add the mayo to the cheese, it just doesn’t combine and form the right texture. Now, we do use it from time to time and it works great on a lot of different things. However, it does not work well when making pimento cheese. Also, let your cheese come to room temp before you grate it. We know we put it up there in the list of things you will need but we want to re-emphasize the importance of this step. Now that we have given you the 411 on the 911 let’s get to making the minner cheese. This is an easy one, folks. Mix all the ingredients together in a large bowl and serve it anyway you would like. Store your minner cheese in the fridge.

Crockpot French Dip

3 -5 lbs beef, boneless
2 cans beef broth
1 can beef consommé
1 package onion soup mix
2 cans beer
1 tsp sugar
2 tsps fresh garlic
8 peppercorns

Place all ingredients in a sprayed crockpot. Cook on low for 8 hours. Serve with French rolls and your favorite cheese.

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