By Sheri Hopkins
Lifestyle Contributor
Hello everyone! I hope everyone made it through the great ice storm of 2023. My kids have been extremely happy. I binge-watched some shows and ate and ate. It is melting today, and most folks are out and about. I even went to Walmart on my lunch break. I had to replenish the snacks. Those teenagers can eat everything but a table leg.
I love to cook and I especially like to make desserts. I had a few catastrophes in my lifetime while cooking. Now keep in mind, Mrs. Sue Ward taught us a lot in home economics. I loved that class. That’s where I made my first quiche. Fun times for sure. Don’t ask Mrs. Ward if I was a good student. I talked a lot in her class and always got moved. My first attempt at biscuits was a disaster. Elly May Clampett had nothing on me. They were hard as a rock. Second attempt they were the color of mustard, as yellow as could be. I could not make a biscuit, period. Then, one day I was on Facebook and Gwen Miller was on there doing a how-to video on making biscuits, and I, Sheri Hopkins, can now make biscuits. I’m so proud. Everyone made it look so easy, but mine turned out awful until I followed Gwyn’s instructions.
I came in from work one day and was going to cook the kids a frozen pizza, so I put it in the oven and go piddling around doing stuff and came back to smoke coming out of the oven. I ran over there and got it out, and I had left the cardboard on the bottom of it and it was smoking. I have done some crazy stuff.
The first time I tried to make baked beans in an iron skillet, I followed the recipe. The only problem was I kept stirring them and they were nothing but mush. I still remember my poor daddy eating them and telling me how good they were. Bless his heart.
I am telling ya’ll this to tell you that anybody can learn to cook. My little sweet daughter-in-law, Loren, only knew how to cook french fries and dino nuggets when she and Jacob got married. She is now one of the best cooks I know. They had me over for dinner last Friday and it was delicious.
I know I have told ya’ll about Tonya Wagoner and her cooking skills. Maybe everyone can’t learn to cook. Just kidding, Tonya. This is no lie, I was talking to her on the phone and I hear Michael in the background saying, “do I need to turn the beans off?” She is straightening her hair while I’m talking to her. Keep this in mind, and she says, “I’m the only person I know that can burn my hair and dinner at the same time.” There ya have it folks came right out of her mouth. I’m waiting for the phone call where she asks me, “how do you cook pinto beans?” beans and water, Tonya, beans and water. This week’s recipe is chicken spaghetti and even Tonya Wagoner can make it. There are several versions of chicken spaghetti but I’m sharing this one.
CHICKEN SPAGHETTI
2 pounds of chicken (you can use rotisserie, canned, or boil your own –I boil tenderloins and crumble them up)
116 oz. package of spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes (I put mine in the chopper)
1 16 oz. package of Velveeta
4 oz. cream cheese, softened (or you can substitute sour cream)
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar cheese
Preheat your over to 350 degrees, and lightly grease a 13×9 baking dish. Shred your chicken. I just crumble mine up. Cook the spaghetti noodles according to directions, drain, and set aside. In a large pot, combine the Rotel with the juice, and add the soups, Velveeta cheese, and cream cheese. Over low heat, stir constantly until the cheeses have melted. Add the garlic powder and onion powder. Then add the shredded chicken and cooked spaghetti. Mix well and pour into your baking dish. Sprinkle with shredded cheese. Bake for 20-30 minutes or until heated through and the cheese on top has melted. Enjoy this easy and quick dinner meal. Have a blessed week, and enjoy the sunshine that’s coming!
