Welcome to Let's Get Cookin'!

I hope you find what you're looking for or learn something new that you might like to try. If you try out one of these recipes please comment on it and let us know how you liked it, if you changed anything, or any problems you might have encountered while making it. These insights from you will help everyone out in the future who would like to make one of the recipes. Each recipe also has a star rating so if you don't feel like writing a comment at least give it a rating. Thank you and enjoy your visit!

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Monday, April 14, 2008

Corn and Potato Chowder with Bacon

Prep Time: 5 minutes Cook Time: 15 minutes

  • 2 cans Cream of Potato Soup
  • 1/4 cup of corn
  • 1/4 cup of chopped carrots
  • 3 to 4 pieces of Bacon, cooked
  • 1/4 cup chopped celery


  • Pour both cans of soup into a large saucepan. Add 2 cans of milk and stir. Place on Medium heat. Add remaining ingredients and season to taste. Remain on heat until the desired temperature is reached, stirring frequently. When hot, remove from heat and serve.


I made this trying to copy a chowder we had at a restaurant. I could not tell if it tasted as good as it or not but the whole family loved it. Great for a cold day with sandwiches!

Bacon Wrapped Pork Chops

Prep Time: 15 minutes Cook Time: 15 minutes


  • 4 Boneless Pork Chops
  • 8 slices of Bacon
  • McCormick's Steak Seasoning


  • Place pork in a heavy duty storage bag and tenderize on both sides.
  • Rub Steak seasoning or a seasoning of your choice into the pork.
  • Wrap 2 pieces of bacon around each chop.
  • Place on an indoor grill (George Foreman or whatever you have) for 12 to 14 minutes.
  • (If you choose to use an out door grill use a meat thermometer and remove when it reads 160 degrees.)


This was awesome. The first time I made it was on my Foreman Grill and the pork was so juicy! I had never made juicy pork and this was a first. It was perfect.

Then we got an outdoor gas grill. I thought it couldn't get any better but it did! The bacon was crisper and the pork had a smoked flavor to it. Very tasty!

Wednesday, January 16, 2008

Chicken Casserole

Prep Time: 15 minutes Yield: 6-8 servings


4 boneless skinless chicken breasts cooked and chopped

1 box of stuffing

1 can Cream of Chicken Soup

8 oz. Sour Cream

1 pkg. Ritz Crackers

4T. Butter, melted


  • Preheat oven to 375 degrees

  • Make stuffing according to box. Add chicken to stuffing.

  • In a bowl, mix soup and sour cream together.

  • In another bowl, crush crackers then add melted butter. Stir until all crackers have butter.

  • Layer in a 13x9 pan the chicken and stuffing, then the soup and sour cream, finally sprinkle the buttered cracker crumbs on top.

  • Place in the oven for 30 to 35 minutes.


First I want to say sorry for the not complete casserole pictured above. But it was already attacked by the time I remembered to photograph it. Now, on to the review...

This is great with leftovers! I used the leftover chicken mixture from my Chicken-Stuffed Dumplings to make this. I didn't have enough for a 13x9 pan so I used an 8x8 pan. I also was out of Cream of Chicken so I used Cream of Mushroom. I upped the sour cream. I could taste more of the sour cream than the cream of mushroom which I like but someone else might not.

The first time I had this was at a friends house and they used turkey and it was great! You can do just about anything with this recipe. The stuffing was an addition on my part but the rest was from my friend.

My husband gave it a 5 1/2 out of 5 stars tonight.

Sunday, January 13, 2008

Chicken-Stuffed Dumplings

Prep Time: 30 minutes Yield: 4-8 servings


1 can refrigerated homestyle biscuit dough
(do not get butter flavored or flaky biscuits)
4 Boneless Skinless Chicken Breasts
1 box chicken Stuffing
Celery (optional)
2 cans Cream of Chicken Soup
1 can Cream of Mushroom Soup


  • Preheat oven to 375 degrees
  • Cook chicken, flavor with salt and pepper. Shred chicken into a large bowl. Make stuffing per box directions. Chop celery into small pieces. Add celery and stuffing to shredded chicken.
  • Flatten each individual dough biscuits. Place 2T of chicken mixture onto center of flattened biscuit. Fold dough over and pinch the ends together. Place in a roasting pan large enough to allow room for all 8 dumplings with room (they will expand).
  • Heat all soup and 1/2 of required liquid for the soup, milk preferrably.
  • Pour over the dumplings and cover. Place in oven for 25 to 30 minutes.


Ok, I have to say this is a 10 star out of 5! I love this meal. It was the meal I requested whenever my mom let me choose for a special day. This recipe has seen some changes over the years but it's still basically the same. We used to make it without the stuffing so if you don't like stuffing please feel free to leave it out. It will still taste great! If you don't have celery on hand use some celery salt.

I usually like to make 2 per person so really this is a recipe for 4. You will find that you will have much chicken mixture left over for future use in something else or the same thing so you can get more biscuits and more soup and keep the same amount of chicken if you like.

I usually make this with mashed potatoes and then use the soup mixture as a gravy. I just served this last night for a dinner party I had (not recommended as the dumplings do take a little work to prepare, unless it's a small dinner party) and everyone loved them. I even got requests for the recipe today.

If you do want to do this for a larger gathering the chicken mixture can be made ahead of time, I'm not sure about making the whole dumpling ahead of time though. I haven't tried it yet. The dumpling will be about the size of a chicken breast. Many people think that is what it is when they first see it.

Friday, January 11, 2008

Measurement Conversion and Abbreviation Chart

My mom used to run a dining hall for a Baptist College. All of her help came from ladies that attended the college. She (and I) were amazed when of the many girls that came to work for her over the course of her time there only 1 knew kitchen measurements, how to read a recipe, etc. So for any one out there that maybe never got the chance to learn, hasn't had the opportunity for anyone to show them and you just get frustrated by recipes and wish they would just tell you what they want you to do, I hope this helps you out a little.

Measurement Conversion and Abbreviation Chart
1 tablespoon (tbsp or T) = 3 teaspoons (tsp or t)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)

Herbed Slow Cooker Chicken

Prep Time: 15 minutes Yield: 4 servings

1T. Olive Oil
1t. Paprika
1/2t. seasoned salt
1/2t. dried basil
1/2t. dried thyme
1/2t. pepper
1/2t. garlic powder
1/2c. chicken broth
4-6oz. bone-in chicken breasts


Place first seven ingredients into a small bowl and mix together. Rub on chicken breasts. Place in slow cooker. Add chicken broth to slow cooker. Cook on low for 4 to 5 hours.


This was very simple to do. My husband gave it a 4 out of 5. There is one ingredient missing from the above list it's a browning liquid that was optional. I did not add it above because I could not find the book I got the recipe from and I'm not sure on the amount. I did not add it to my chicken either, I believe the browning liquid is more for the looks of your dish than the actual taste of it. I had no idea what this was until I did a little more research. If there are some of you in the same boat as me here is an idea for what you are looking for:

Kitchen Bouquet Browning Sauce
You can find it in the sauce aisle at your grocery store.

I also used those boneless skinless chicken breasts with rib meat. They were on a great sale at my store so I bought these instead. I only did 3 chickens due to the size of them and it was more than enough for my family of 4, 2 adults and 2 toddlers. You may want to up it for larger families.

My chicken was still frozen when I added it. I changed my cooking to 4 hours on high. Unless you like your chicken dry cut the time by 1 hour if you do the frozen method.

Thursday, January 10, 2008

Meatloaf with Sweet and Tangy Sauce

Prep Time: 15 minutes Yield: 8 servings

2 1/2 lbs ground beef
2 eggs
1 onion chopped
1t. Salt
2t. pepper
2c. Old fashioned Oats
2 1/2c. Ketchup
2T. Mustard
1/3c. packed Brown Sugar

Preheat oven to 400 degrees. In a large mixing bowl add ground beef, eggs, onion, salt, pepper, oats and 1c. Ketchup. Mix together well. Place inside a bread pan or 8x8 pan. Shape loaf. Cook for 30 minutes.
In a small bowl mix remaining ketchup, mustard and brown sugar together. Pour over top of meatloaf then cook for 15 minutes longer.


This is a simple meatloaf recipe I've come up with. I made it last night for dinner and it turned out well but there are some things I did a little different than the above recipe. I didn't have any oats so I used some crushed butter crackers instead and I forgot to add the onion. It didn't hit me about the onion until well after we ate dinner. I also cooked my meatloaf a little too long, 45 minutes at 400 then 15 minutes more and after the fact I would have preferred it at the above stated times.
The topping is, I think, very good! It's sweet and tangy and is a nice addition to the simple meatloaf. I found it from another recipe I was using for meatloaf.
Since this is such a simple recipe you can add to it according to the likes of your family and tastes. Enjoy!

*Sorry, no picture, I forgot to snap one after it was done. I'll edit this post the next time I make this meatloaf.