Cheesy Chicken and Rice Casserole

This is a casserole that has been around forever, it's yummy, easy, and kids like it.  I can never remember it or find the recipe when I am looking for it. So...I'm adding it to the blog. :)

Cheesy Chicken and Rice Casserole
1 can cream of chicken soup
1 1/3 c. water (or chicken broth)
3/4 c. uncooked rice
2 c. veggies (your choice)
4 pieces of whatever raw chicken you have. (Breasts, drumsticks, thighs, etc) Thawed.
1/2 c. shredded cheese

Stir the soup, water, rice, and vegetables in a 13x9 baking dish. Top with chicken. Season chicken as desired. Cover with foil. Bake at 375*F for 45 mins or until chicken is done. Top with cheese.

*I usually add a lot more spices to the rice mix than this recipe calls for. Examples: dried parsley, salt, pepper, etc. (It depends on what you like.)

Black Bean 'n' Pumpkin Chili

This year I made my own pumpkin puree. We have lots and lots of pumpkin in our freezer and this was a great way to use it up!

Black Bean 'n' Pumpkin Chili
1 med. onion, chopped
1 med. yellow pepper (I used green)
3 garlic cloves, minced
2 Tbs. olive oil
3 c. chicken broth
2 cans black beans, rinsed and drained (I used beans that I had cook previously)
2 1/2 c. cubed cooked turkey ( I added extra beans and didn't add meat)
1 can (15 oz) solid pack pumpkin (Or 2 cups of your own)
1 can diced tomatoes
2 tsp. dried parsley flakes
2 tsp. chili powder
1 1/2 tsp dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5 qt. slow cooker, stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

Source: Adapted from Taste of Home

Pasta with Cream Sauce

We like this dish because it is fast and yummy! It could be used for a side or as the main dish.

Pasta with Cream Sauce
1pk (12-16oz) bow tie pasta
1 sm. red onion, chopped
4 lg. garlic cloves, minced
3 Tbs. olive oil
3/4 c. chicken broth
1 1/2 tsp. minced fresh basil (I used dried, but it is always better fresh!)
1 1/2 tsp. minced fresh oregano (again, I used dried)
1/4 tsp. salt
1/4 tsp. pepper
1 c. heavy whipping cream

Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil, cook until reduced by about half. Stir in cream. Cook, uncovered, 8-10 mins until sauce is reduced to about 1 1/2 cups.

Drain pasta, toss with sauce.

Yum! I sometimes add veggies and mix it all together. Also, I like mine to be a little spicy, so I put red pepper flakes either on my own plate or in the sauce. We also like to sprinkle Parmesan cheese over it.

Source: Taste of Home Magazine

Poppy Seed Dressing

I can't get enough of this! It's delicious!

Combine in Blender:

1 c. sugar

2 tsp. salt

1 tsp. dry mustard

2 tsp. wet dijon mustard

2/3 c. apple cider vinegar( can also use white vinegar)

Add:

3 Tbls. Onion finely chopped

Mix well in blender. Slowly add 2 cups salad oil and blend until thick. Stir in 1-3 Tble. poppy seeds. Store in fridge for 3-4 wks. Makes 3 1/2-4c.

Molassadoodles

Recipe courtesy of my mom:

1 c. sugar

3/4 c. shortening

1/4 c. molasses

1 egg

2 c. flour

2 1/2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. ground cardamom

1/4 tsp. salt

granulated sugar to roll cookies in

Heat oven to 350 F. In large bowl combine first four ingredients. Beat at med. speed until well blended. Add dry ingredients. Beat at low speed until soft dough forms (it'll be pretty thick) shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 8-12 minutes until set. Cool completely before storing (if they last that long). Makes 3 dozen.

BYU Mint Brownies

A few weeks ago, Michele posted this recipe on her blog. I was so excited about it! I made a pan and they are delicious...even better than the real BYU brownies. Maybe it is because of the freshness, maybe it is because I took the time to make them, or maybe it is because I made the mistake of quadrupling the chocolate (I probably should explain... Michele cut her recipe in half and said she doubled the chocolate. At first I thought that she had just doubled the chocolate on her own and didn't put it in the recipe on her blog (I don't know why I thought that). So I decided to double the chocolate too...I realized too late that I had doubled her doubled chocolate. Oh well...it was a mistake I might make again). I was going to take a picture, but we ate them all before I got around to it. :)Here's the recipe:

For the brownie:
1 cup butter (or margarine)
1 cup cocoa (this is doubled...not quadrupled)
2 Tbsp. honey
4 eggs
2 cup white sugar
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9x13 baking pan. Bake at 350 degrees for 30 minutes. Cool. Frost with mint icing and place in fridge or freezer for a few minutes to stiffen it up. Then frost with chocolate frosting.

For the mint icing:
4 Tbsp. butter
dash of salt
3-4 Tbsp. milk
2 Tbsp. light corn syrup
2 1/2 cup powdered sugar
1/2 tsp. peppermint extract
3(ish) drops green food coloring

Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Hershey's Perfectly Chocolate Chocolate Frosting:
1/4 cup butter
1/3 cup Hershey's cocoa
1 1/2 cups powdered sugar
3-4 Tbsp. milk
1/2 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

SOURCE: Michele. By way of: The Girl Who Ate Everything, originally from BYU Dining.

Baja Fish Tacos

I have never had fish tacos before so I was a little skeptical about trying this recipe. I wanted to do something different from our typical fish and rice meal. It. was. delicious!!


Here's the recipe (from allrecipes.com):

Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 35 Min

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 (1.25 ounce) package ORTEGA® Taco Seasoning Mix, divided
• 1 pound cod or other white fish fillets, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• *red pepper flakes to taste (my addition)
  
• 1 package (12) ORTEGA® Taco Shells, warmed
  

• Toppings: shredded cabbage, chopped tomato, lime juice, ORTEGA® Thick & Smooth Taco Sauce

Directions

1. COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. COMBINE cod, vegetable oil, lemon juice, red pepper flakes, and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

Nutritional Information

Makes 6 servings

Amount Per Serving Calories: 427 | Total Fat: 29.2g | Cholesterol: 51mg