Hanging with Heidi

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10/09/2026

Crockpot Chicken and Dressing
This one is going to remind me a little bit of Thanksgiving, without having to make the whole Thanksgiving dinner. Chicken, dressing, gravy, butter, and the crockpot does most of the work. That sounds pretty good to me.
Ingredients
• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 2 cans cream of chicken soup
• 1 box stuffing mix
• 1 stick butter, sliced
• Up to 1/2 cup water or additional chicken broth, if needed
• Pepper, to taste
• Kinder’s seasoning blend, to taste
• Poultry seasoning, to taste
• Sage, to taste
Put the chicken breasts in the bottom of your crockpot and season them however you like. I used pepper, some Kinder’s seasoning blend, a little poultry seasoning, and a little sage.
Pour the cup of chicken broth around the chicken.
In another bowl, or an 8-cup measuring cup like I used, mix together the stuffing mix and both cans of cream of chicken soup. Add a little more seasoning if you want. I did not add much because the stuffing already has seasoning in it, so I just added some pepper and a little of the seasoning blend.
Spread the dressing mixture evenly over the chicken. If it looks like it needs more moisture, add up to 1/2 cup water or chicken broth. Slice the stick of butter and place the pieces all across the top.
Cover and cook on low for about 7 hours, or on high for about 3 1/2 to 4 hours if you want to fast-track it. The chicken is ready when it reaches 165°F in the center.
What dish at Thanksgiving always takes you right back to the table you grew up around?

10/07/2026

Slow Cooker Sweet-and-Sour Pork

This is about as easy as dinner gets. Put everything in the crockpot, leave it alone for a few hours, then pull the pork apart and serve it however you like. Rice is good with it, but mashed potatoes or even buns would work too.

Ingredients

2 pounds pork tenderloin
1/2 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon garlic

Put the pork tenderloin in your crockpot.

In a bowl, stir together the soy sauce, balsamic vinegar, honey, and garlic. Pour the mixture over the pork.

Cover and cook on low for 4 to 5 hours, until the pork is cooked through and reaches at least 145°F in the center. Before serving, pull the pork apart and stir it into the sauce.

Serve it over rice, mashed potatoes, or pile it onto buns. You decide.

What do you usually serve with a saucy crockpot pork like this: rice, mashed potatoes, buns, or something completely different?

10/05/2026

Country Cornbread

Cornbread is one of those recipes people have very strong opinions about, especially when it comes to sugar. This version uses 3/4 cup, so it definitely lands on the sweeter side. Around here, I say make it the way you like it.

Ingredients

1 cup cornmeal
1 cup flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons butter, melted
1 egg, beaten

Preheat your oven to 400°F and grease your baking pan.

Blend the cornmeal, flour, sugar, baking powder, and salt together. Add the buttermilk, melted butter, and beaten egg, then mix until well combined.

Pour the batter into your greased pan and bake for about 20 minutes.

Where do you stand on the great cornbread debate: sweet, not sweet, or somewhere in between?

Coming soon! Stay tuned! I won’t be posting every day, but you will have a wide variety to choose from! And I’m starting...
10/05/2026

Coming soon! Stay tuned! I won’t be posting every day, but you will have a wide variety to choose from! And I’m starting late, so I’ll make it up to you! There are many people doing Crocktober! Enjoy!

10/05/2026

Dolly Parton's Banana Pudding
Real banana pudding, the way it should be made. Homemade custard on the stove, not a box, and a proper meringue browned in the oven on top. It takes more than the shortcut version but you can taste every bit of the difference.
For the pudding:
• 1 box (12 oz) vanilla wafers
• 4 bananas, ripe but firm, sliced
• 3 cups milk
• ¾ cup sugar
• ¼ cup flour
• ⅛ tsp salt
• 1 large egg
• 3 egg yolks (save the whites for the meringue)
• ¼ cup butter
• ½ tsp vanilla
For the meringue:
• 3 egg whites
• ½ tsp fresh lemon juice
• ½ tsp vanilla
• ½ tsp sugar
Preheat the oven to 350.
In a 2 quart casserole dish, layer the vanilla wafers and sliced bananas. Set aside.
In a saucepan, blend the sugar with the flour and salt. Whisk in the milk until smooth. Bring to a boil over medium heat and cook one minute, stirring constantly. Remove from heat.
In another bowl, beat the whole egg with the three yolks. Add about 3 tablespoons of the hot milk mixture to the eggs and stir, which keeps them from scrambling. Then stir that egg mixture back into the saucepan. Cook over low heat about 2 minutes, stirring constantly, until it is hot and bubbling.
Stir in the butter, remove from heat, and stir in the vanilla. Pour the custard over the cookies and bananas and set aside.
For the meringue, beat the egg whites, lemon juice, vanilla, and sugar in a mixer until it forms peaks. Spoon it over the pudding, spreading it all the way to the edges so it touches all sides of the dish. That seal is what keeps it from weeping.
Bake 15 minutes until the top is golden.
Banana pudding is one of those desserts people are particular about. Are you a meringue person or a whipped topping person, and does your family do it warm or cold?

09/30/2026

Quick and Easy Rotisserie Chicken Spaghetti

When you need something fast and easy, this is also a good way to clean out the pantry or refrigerator. You can put most anything in it, use whatever cheeses you have, and make it your own. Here’s what we did.

Ingredients

Cooked chicken pulled from 1 rotisserie chicken, as much as you want
Angel hair pasta or spaghetti, enough for your family
1 can cream of chicken soup
About 3/4 soup can of half-and-half or milk mixed with water
About 4 ounces Velveeta, cubed
About 3/4 can Rotel tomatoes and green chilies, or as much as you like
Onion powder, to taste
Garlic powder, to taste
Pepper, to taste
Paprika, to taste
Salt and any other seasonings you like
1 small can black olives, drained, optional
About 1 1/2 tablespoons sour cream
About 2 ounces shredded mozzarella cheese
About 2 ounces Parmesan cheese

In one pan, cook your pasta according to the package directions. We used angel hair, but you pick what you like.

In another pan, add the cream of chicken soup. Fill the empty soup can about 3/4 full with half-and-half or milk mixed with water, then stir that into the soup. Heat it until you have a thickened sauce.

Add the cubed Velveeta and as much Rotel as you want. We used the original Rotel and about 3/4 of the can. Season with onion powder, garlic powder, pepper, paprika, salt, or whatever other seasonings you like.

Once everything is hot and the cheese has melted, stir in the rotisserie chicken. We added a small can of black olives, but you can certainly leave those out if you do not care for them.

Drain the pasta and add it right into the sauce. Stir in about 1 1/2 tablespoons of sour cream, 2 ounces of mozzarella, and 2 ounces of Parmesan. Again, use whatever cheeses you have and as much as you want. This combination worked very well for us.

It is ready to serve. We had ours with garlic rosemary bread, and it was very good.

What is your favorite “clean out the pantry” ingredient that somehow always ends up making dinner better?

09/18/2026

Easy Peasy Breakfast Casserole

This is a good one for mornings when you want breakfast ready without standing at the stove. Put it together the night before, stick it in the refrigerator, and in the morning all you have to do is bake it. And if you want to dress it up, add bacon, little pieces of ham, chives, or whatever sounds good to you.

Ingredients

1 can Grands biscuits
1 pound sausage
1 bag, 8 ounces, shredded cheddar cheese
1/2 cup milk
6 eggs
Salt and pepper to taste

Grease a 9 x 13 baking dish.

Cut the Grands biscuits into fourths or sixths and spread them across the bottom of the pan.

Cook the sausage, drain off the grease as well as you can, and sprinkle the sausage over the biscuits. Sprinkle the whole package of cheddar cheese over the sausage.

In a bowl, mix together the six eggs and 1/2 cup of milk. Pour the egg mixture evenly over the cheese, then add salt and pepper to taste.

Cover the casserole with foil and refrigerate overnight.

In the morning, preheat your oven to 350°F. Bake covered for 30 minutes, then uncover and bake for another 15 minutes.

What was the breakfast your family always made for holidays, company, or lazy weekend mornings?

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09/14/2026

Chicken Parmesan Casserole
This is one of those quick, super easy dinners for a night when you do not want to fuss with much. Rotisserie chicken does most of the work, and everything goes right into one 9 x 13 dish.
Ingredients
• 8 ounces rigatoni pasta, cooked until al dente and drained
• 1 jar, 23 ounces, marinara sauce
• 6 ounces shredded mozzarella cheese
• 1/2 cup Parmesan cheese, divided
• 2 cups shredded rotisserie chicken
For the topping
• 1/2 cup Italian breadcrumbs
• 3 tablespoons butter, melted
• Remaining 1/4 cup Parmesan cheese
Preheat your oven to 375°F. Lightly grease a 9 x 13 baking dish.
Mix together the cooked rigatoni, marinara sauce, mozzarella, 1/4 cup of the Parmesan cheese, and the shredded chicken. Spread the mixture evenly in your prepared baking dish.
Cover and bake for 15 minutes.
Meanwhile, mix together the Italian breadcrumbs, melted butter, and remaining Parmesan cheese. Spread that over the top of the casserole and return it to the oven uncovered for another 10 to 15 minutes, until the topping is golden brown.
What is your favorite dinner to make when you want something easy but still want a good homemade meal?

🎉 I earned the emerging talent badge this week, recognizing me for creating engaging content that sparks an interest amo...
09/14/2026

🎉 I earned the emerging talent badge this week, recognizing me for creating engaging content that sparks an interest among my fans!

09/12/2026

Dolly's Famous Biscuits
Buttermilk biscuits from scratch, the real way. There is a trick most people miss: you chill the dough before you roll it out, and that rest is part of what gives you those tall, flaky layers. Serve them hot from the oven with sausage gravy, jam, honey, or just butter.
What you need:
• 2 cups flour, and maybe a little more
• 1 tbsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 5 tbsp lard, vegetable shortening, or butter
• 1 cup buttermilk, store bought or make your own
Cut the lard into the dry ingredients using two forks or a pastry cutter until it looks like coarse crumbs.
Add the buttermilk and use your hands to gently bring it together into a dough. If it is too sticky, work in a little more flour until it is soft but manageable.
Knead the dough for two minutes. Wrap it in plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 450.
Roll the dough out on a lightly floured surface to about half an inch thick. Cut with a 2 inch biscuit cutter or a drinking glass. Press straight down and do not twist, since twisting seals the edges and keeps them from rising as tall.
Place them on an ungreased baking sheet, or use parchment paper if you like.
Bake 13 to 15 minutes until puffed and golden.
Serve warm and enjoy a little piece of heaven.
Settle this for me. Biscuits with sausage gravy, jam, honey, or just butter? I know people have a hard line on this one.

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