Cornish Game Hens

cornish game hens


4 Cornish Game Hens
24 Cloves Garlic (Get the containers of pre-peeled garlic cloves to make it easier)
1/3 c. White Wine
1/3 c. Chicken Broth
4 sprigs fresh rosemary
2 lemons cut in half the long way
3 tbsp. Olive Oil
Salt and Pepper to taste

*You will need a Baster for this recipe, or a large spoon will work.

(If you decide to cut this recipe in half which I often do, only change the number of hens, lemons, and rosemary- keep everything else the same for better flavor)


1.  Preheat your oven to 450 degrees. Remove giblets from your hens and rinse them off. Pat them dry with a paper towel and place in a large baking dish (spray with non stick spray).

2.  Rub hens with 1 teaspoon olive oil and season with salt and pepper. Place 1 lemon half and 1 sprig of rosemary in the cavity of each hen. Surround the hens with the peeled garlic cloves and put in the oven for 25 minutes.

3.  Reduce your temperature to 350 degrees and mix the wine, chicken broth, and 2 tablespoons olive oil in a small bowl. Pull out the baking dish to pour the mixture over the hens then return to the oven for 25 more minutes. Baste or use a spoon to pour the liquid from the dish on to the hens every 10 minutes or so.

4.  Remove the hens from the heat, letting all juices in the cavity drain. Put them on a separate plate with foil lightly covering it and pour juices and garlic from the dish into a pan. Boil about 6 minutes and spoon sauce and garlic on the hens.

The sauce is great on garlic mashed potatoes!


The original recipe before my tweaks can be found here:


Spicy Chili

This is the best chili you’ll ever make! You only need one large pot with a lid. The first time I made it I bought diced tomatoes on accident and it completely changed the recipe for the better.

spicy chili


3 lbs. Ground Beef 90/10 (you want less fat so there is not as much to drain) or Ground Turkey 93/7
1 yellow onion, chopped
2 large jar Pace Hot Salsa
4 cans Rotel Diced Tomatoes and Green Chilies (not drained)
2 pkg McCormick’s Chili Original Seasoning Mix
1/2 can Hanover Light Kidney Beans (drained) – You can use the entire can, it’s just your preference
1/2 can Hanover Dark Kidney Beans (drained) – You can use the entire can, it’s just your preference
1 tbsp. Garlic Powder
1 tbsp. Garlic Salt

**Don’t forget the Sour Cream and Cheese to top the chili (and cut the spice!)**


1.  Brown the chopped onion in a large pot on high heat.

2. Add the Ground Beef to the onions and mix while browning the meat. Once meat is cooked, drain any remaining grease.

3. Return pot to stove and lower heat to medium low. Mix in the Salsa, Rotel, Chili Mix, Light Kidney Beans, Dark Kidney beans, Garlic Powder, and Garlic Salt.

4. Cover and let it cook for 1-2 hours, stirring occasionally. The flavor is best when it has a couple hours to cook. Drop the heat to low if it starts bubbling.

The original recipe before my tweaks can be found here: 

Marty’s Stuffed Shells


1 8 oz. bag Mozzarella
1 small container Ricotta Cheese
½ cup Parmesan
1 Egg
1 tsp. Salt
1 tsp. Pepper
1 lb. Ground Turkey
1 12 oz. box Barilla Jumbo Shells
2 jars Spaghetti Sauce


1.  Boil the shells as directed on the package, then rinse under cold water. Preheat your oven to 350 degrees.

2. Brown the turkey meat in a separate pan and drain.

3. In a large bowl, combine mozzarella, ricotta, parmesan, egg, salt, pepper, turkey.

4. Coat the bottom of a large baking dish with the tomato sauce.

5. Stuff each shell with the mixture, just enough to where you can still close it. Line them in the pan as you fill them so they stay closed.

6. Pour spaghetti sauce over filled shells.

7. Cover the pan with foil and bake for 25 minutes.

8. Remove the foil and cook uncovered for 10 minutes.

Original Recipe credit goes to my boyfriend’s Stepdad, Marty Brennan 🙂

Baked Mac N Cheese


Main Dish
1 lb.           Barilla Cellentani Pasta Noodles
½ Stick      Butter
3 tbsp        Flour
1 tbsp        Powdered Mustard
3 c.            Milk
1 tbsp        Dried Minced Onion
1                Bay Leaf
½ tsp         Garlic Powder
½ tsp         Paprika
1                Egg
1 c.           Crumbled Bacon (I cheat and use 1 bag of Oscar Mayer Bacon Bits)
1 tsp          Salt
Pepper to Taste
2 (8 oz.) bags      Shredded Sharp Cheddar Cheese
1 (8 oz.) bag       Shredded Gouda Cheese (You can buy a package of sliced gouda a rip it up)

½ stick    Butter
1 ½ c.      Panko Bread Crumbs
This recipe can feed a crowd! I double the recipe for parties over 20 people as a side, and for crab feasts where people are hungry for the carbs!


1.  Preheat oven to 350 degrees.

2.  Separate items into 4 bowls. I find this makes life easier and cooking faster!

First bowl- Flour & Powdered Mustard

Second bowl- Milk, Onion, Bay leaf, Salt, Pepper, Paprika, Garlic Powder

Third bowl- Egg (whisk by itself), Bacon

Fourth Bowl- ½ stick butter

3.  Bring a large pot of water to boil, add pinch of salt and cook pasta 6 minutes (noodles are still a little hard). Empty water out of the pot as soon as 6 minutes are over and set aside.

4.  In a large pan melt ½ stick butter. Whisk in the flour and mustard and keep it moving until it turns a nice “blonde” color.

5.  Stir in the Milk, Onion, Bay leaf, Paprika, Salt, and Pepper for about 5 minutes, then remove the bay leaf.

6.  Stir in the Egg, Bacon, 1 bag of Sharp cheddar, and the bag of Gouda. Slowly mix in the noodles with a rubber spatula to make sure its evenly mixed.

7.  Butter a baking dish then pour in the entire pasta mixture.

8.  Top the dish with 1 bag of Shredded Cheddar Cheese evenly spread out.

9.  Microwave ½ stick butter until melted and toss the Panko bread crumbs to coat. Top the dish with the buttered Panko bread crumbs.

10.  Bake uncovered for 30 minutes until Panko is golden brown.

The original recipe before my tweaks can be found here: Alton Brown’s Baked Macaroni and Cheese

Maryanne’s Stuffed Peppers

stuffed peppers

1 lb Turkey meat (93/7)
1 small Onion, chopped
1 package Taco Seasoning (McCormick’s HOT preferred)
1 package Sloppy Joe Mix (McCormick’s preferred)
1 small can Tomato Sauce
1 teaspoon Worcestershire sauce
Dash of Chili Powder (depending on how hot you want it)
1/2 box of Uncle Ben’s Boil-in-bag White Rice (two bags)
6 Green Peppers, tops cut off and hollowed
1 bag of Mexican cheese blend


1. Preheat Oven to 350 degrees.

2.  Brown turkey meat and onion in a large pan on medium high heat. Drain remaining grease.

3.  Add taco seasoning, sloppy joe mix, Worcestershire, chili powder. Add the tomato sauce then fill the empty can up halfway with water and add it to the pan.

4. Stir and lit simmer for 10 minutes. Cook rice as directed on box in a separate pot.

5.  Add rice to meat mixture and mix well.

6. Fill each pepper with the ingredients from the pan and stand them up in a baking dish. Add a cup of water to the bottom of the pan to help steam the peppers.

7. Top each pepper with cheese. Cover the entire dish with foil, I spray the inside of the foil with Pam so it doesn’t stick to the cheese. Cook for 40 minutes.

When I make it really spicy I serve it with Sour Cream!

Stuffed Green Peppers

Original Recipe credit goes to my friend Victoria’s mom, Maryanne Schulz 🙂
(NOTE: She uses ground beef for hers so that’s an option as well)