Chicken Broccoli Casserole

This is one of my recent favorite meals!!! (And I don't love Broccoli)



2 10oz pkg Frozen Broccoli (equals about 6 cups Fresh)
2 Cans Cream of Chicken soup
2/3 Cup Mayo
1/3 Cup Evaporated Milk
3/4 Cup Grated Parmesan Cheese
3 Tbsp Lemon Juice
1/2 tsp Curry
1 tsp Salt
4-5 Cups Cooked and cubed Chicken
White Rice

Cook the broccoli until tender. Drain. In medium bowl, mix soup, mayo, milk, parmesan cheese, lemon juice, curry and salt.

In 9x13 baking dish put the broccoli on the bottom. Top with cooked chicken. Pour the soup mixture on top.

Bake at 350 for 35-45 minutes.
Serve over Rice. Serves 8 Adults. (I made half the recipe for our family of 4 and we still had leftovers.)

Lemon Fruit Salad

1 Small pkg Lemon Pie filling
1 Can fruit cocktail drained
1 Can Mandarin Oranges drained
1 Can pineapple chunks drained
1 Cup mini marshmallows
1/2 pint Cool Whip

Prepare pie filling as directed on package. Chill. Fold in Cool Whip. Add fruit and Marshmallows. Let set

Peach Crisp

2 Cups Oatmeal
1 1/4 Cups brown sugar
1 Cup Flour
1/2 tsp Cinnamon
1 Cup Butter

Combine above ingredients and set aside.

Cover bottom of 9x13 pan with 1 Quart of peaches. Sprinkle 1 Cups frozen fruit (berries) on top. Sprinkle crunch mixture on top.

Bake 375 for 30 min.

Peach Pie

Filling
1 1/4 Cup Sugar
1/3 Cup Flour
1/4 tsp Cinnamon
6 Cups Sliced Peaches
1 tsp lemon juice
3 Tbsp Butter

Heat oven to 350. Prepare crust. Mix sugar, flour, and cinnamon. Stir in peaches and lemon juice. Turn into pie crust. Dot with butter. Top with second crust. Flute edges and cut slits in top. Sprinkle with cinnamon sugar.

Bake 45 min. or until center isn't bubbling out.

Blueberry Zucchini Bread

3 Eggs
1 Cup Oil
3 tsp vanilla
2 1/4 Cups Sugar
2 Cups Shredded Zucchini
3 Cups Flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp Cinnamon
1 pint fresh blueberries

Preheat oven to 350.
Lightly grease 4 mini-loaf pans.

In large bowl beat eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 min or until knife inserted in center comes out clean. Cool 20 min in pan then turn out onto cooling rack.

Oreo Cookie Cake

Cake
1 White Cake Mix
1 1/2 Cups crushed Oreo cookies

Frosting
1 Can of Vanilla Frosting (or make THIS frosting!
1/2 Cup Crushed Oreos

Make the cake according to the cake mix instructions on the box. At the end add in the crushed cookies. Pour into desired cake pan. They make awesome cupcakes too. Tip to make your cake moist.... freeze it before you frost it.

Whip the frosting and add crushed oreos. Frost the cake.
Yummy.

I made these with Mint oreos too and they were fabulous also.

Easiest Homemade Bread

Pantry Secrets Bread Recipe
10 1/2 cups white unbleached bread flour (You can do 1/2 wheat flour if you prefer.)
1/2 cup sugar
1 Tablespoon salt
3 rounded Tablespoons saf-instant yeast
3 Tablespoons liquid lecithin*
4 cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with cooking spray. Shape loaves and cover with a dish towel. Let rise 25 minutes. Bake at 350* for 25 minutes.

Recipe makes 4 loaves. Unraised loaves can be frozen for later use. My kitchenaide only allows me enough room to mix 2 loaves at a time, so I half the recipe when I make it.

*Squeeze or pour approximately 3 tablespoons (size of quarters to a half dollar) of lecithin directly into the bowl. Do not measure. You can buy your lecithin from Pantry Secrets for a really great price!

Suzy's Garlic Spread

If you love garlic you have to try this.
We eat it with bread or crackers.
It'd be great with veggies I'm sure.

8 oz cream cheese, softened
1 c yogurt
2-3 T mayonaisse (may be omitted)
8 oz white cheese (we usually use mozzarella)
Salt to taste (I never add any because we eat it with salty chips)
Minced garlic to taste (one clove to start, then add more if desired)

Courtesy of Suzy Millward.

Rosemary-Buttermilk Scones

Recipe courtesy of FamilyFun magazine.

1 1/2 c flour (I used 1 c white, 1/2 c wheat)
2 t baking powder
2 t sugar
1 t salt
5 T cold unsalted butter, cut into small pieces
1 1/2 t minced fresh rosemary (I used 1/8 t dried rosemary and that was still too strong for me)
3/4 c plus 2 T well-shaken buttermilk
Coarse salt, for sprinkling (optional - I used some and they were too salty for my taste)

Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter with a pastry blender or two knives until pebble-sized pieces form. Stir in the rosemary, then add 3/4 c buttermilk, stirring until the dough begins to come together (don't overmix).

Turn the dough onto a lightly floured surface and gently pat it into a 7-inch round. Cut the dough into 12 wedges with a sharp knife. Place wedges on parchment lined baking sheet one inch apart. Cover with plastic wrap and chill one hour.

Heat oven to 375°F. Brush remaining 2 T buttermilk onto wedges and sprinkle with coarse salt if desired. Bake on top rack until golden, about 30 minutes, rotating baking sheet half way through. Move to wire rack to cool.

Yellow Curry Sauce

1 can Cream of Chicken soup
1 can coconut milk
1 clove garlic, minced
1/2 - 1 T curry powder

Heat ingredients until mixture is smooth. Serve over rice and veggies. Love it!

I choose Cream of Chicken soup because I hate mushrooms but I'm sure any cream soup would work.
I buy a half gallon of coconut milk so I poured it into the soup can to measure...you can add as much or as little as you want depending on how thick you want your sauce. You can also use water or regular milk.
I bought McCormick Curry Powder and I love the flavor but it's almost too spicy for me so I use less than a tablespoon (I can't do spicy...especially this late in my pregnancy). If you prefer spicy you could probably use red curry powder.

Recipe adapted from www.food.com/recipe/lennie-and-donnas-souper-rice-curry-36442

Olive Garden Alfredo

Olive Garden Alfredo
1 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup Parmesan cheese
1 teaspoon garlic powder

PREPARATION:

In a saucepan combine butter, heavy cream, and cream cheese.

Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder.

Simmer this for 15-20 minutes on low.

You may wish to season with a little salt and pepper.

Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aid in thickening the sauce. Olive Garden does not use cream cheese.

Zucchini Pie

What else can you use Zucchini for besides boiling, grilling, and Zucchini Bread? THIS! It's just like Apple Pie. No Joke. I just made it to try it out, and LOVE IT.

PIE FILLING
5 cups zucchini, cut length-wise, peeled and seeded, and sliced
1 1/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 9 inch pie crust

The recipe I found called for this oatmeal crumble topping. But I just made mine with a regular double crust pie crust. It was yummy but I'm sure this would be just as good!! So here is their recipe if you want to use it.

TOPPING
1/2 cup butter
3/4 cup four
3/4 cup rolled oats
1/2 cup brown sugar
1 tablespoon cinnamon.


Directions
1) In a medium-sized pot, boil zucchini until tender, about 5 minutes.
2) While zucchini is boiling, combine all topping ingredients in a medium-sized bowl until crumbly. Set aside.
3) Drain zucchini and let stand in cold water for about 5 minutes, then drain and pat dry.
4) Place zucchini in a large bowl. Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well and place filling into the pie crust.
5)Top with Oatmeal topping or pie crust.
6) Bake at 375 degrees for 35 to 45 minutes or until crust is golden brown and it stops bubbling out. Drizzle with caramel sauce or eat plain. Enjoy!

Fresh Peach Pie

This recipe makes enough filling for 3 8" or 9" pie shells. In parenthesis I will put the amounts for 1 small pie.

PIE FILLING
8 or 9 Cups of Fresh Peaches peeled and sliced. (3 Cups)
2 Cups Boiling Water (2/3 Cup)
1/2 Cup Cold Water (1/4 Cup)
3/4 Cup Corn Starch (1/4 Cup)
2 1/2 Cups Sugar (3/4 Cup)
1/8tsp Salt (dash)
1/4 Cup Lemon Juice (1 Tbs lemon Juice)
1 3oz pkg Peach or Orange Jello (1/2 pkg)
(If you want a sweeter more candy-like taste, use peach jello. Use orange if not.)

Mix cold water, corn starch, sugar and salt to make a paste. Add to boiling water. Cook until very thick, stirring constantly. Add jello and cook 1 minute. Remove from heat & add lemon juice. Let cool. Add sliced peaches and stir well. Pour into baked pie shells. Top with whipped cream... (or just eat it with vanilla ice cream). Refrigerate until set, about 2-3 hours. So YUM!

Peanut Sauce

2 T peanut butter
2 T soy sauce
1 T brown sugar
1 - 2 cloves garlic, minced
1/4 c water
Coconut milk to taste
Lemon juice to taste

Combine all ingredients in small saucepan. Heat and stir until smooth. Serve over rice and veggies or pasta.

MATT'S DUTCH OVEN BAKED BEANS

53 oz can pork and beans

2-15oz cans black beans

1 pound bacon

1 sweet bell pepper

1 small onion

1/2 cup ketchup

1/2 cup maple pancake syrup

1 1/2 cups brown sugar

2 teaspoons liquid smoke

1 tablespoon mustard

   Brown bacon until crunchy in Dutch Oven and drain about half of the grease off. Crush/break bacon into small pieces. Chop onion and pepper into desired size of pieces and add to bacon on medium heat. Cook just long enough to soften the onions and peppers slightly. Add the rest of the ingredients and heat until it just begins to simmer (keeping it stirred). Allow it to cook on low to medium heat, just barely simmering, for about 15 minutes. Let stand and cool to desired serving temperature. Enjoy!

DUTCH OVEN CHEESY BAKED POTATOES

1 pkg. bacon ends and pieces
12 +or- red potatoes cut in about 1/4 inch slices
1 24oz tub of sour cream
1 32oz block of Velveeta cheese slice in 1/4 inch thick slices
1 green pepper chopped (optional)
1 onion chopped (optional)
1 tub of mushrooms chopped or sliced (optional)

Cook bacon ends and pieces in dutch oven. Cut out fat from bacon while cooking it. Pour off 1/2 to 2/3 of grease. Add potatoes (onion, pepper, and mushrooms if desired) and cook until potatoes are almost completely cooked. Spread about 16oz of sour cream, or more if you prefer, on top of potatoes. Then lay slices of Velveeta on top of sour cream (about 3/4 of block or more if you prefer). Continue to cook until sour cream and Velveeta are cooked/melted. Serve and Enjoy!
P.S. Matt won his family's dutch oven contest with this recipe last year! :D

YUMMY Chicken Tacos

YUMMY Chicken Tacos

Chicken Breasts (Or White Fish)
Johny's Jamaica Me Sweet Hot & Crazy Marinade
Shredded Cabbage
Sliced Avocado
Shredded Cheese
Cilantro
Corn Tortillas

Special YUMMY white sauce
/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime
salt to taste

Marinade chicken in Johny's and BBQ. Warm corn tortillas. Pile on the toppings you like and top with white sauce. So yummy.

Snickerdoodles

These are Monica's famous snickerdoodles. They are the best when she makes them. Yum.

2 T sugar
1 T ground cinnamon

1 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla extract

2 3/4 c flour
1 t baking soda
1/2 t salt
2 t cream of tartar

Combine 2 T sugar and 1 T cinnamon in a small mixing bowl.
Cream shortening. Gradually add 1 1/2 c sugar, beating well. Add eggs; beat well. Stir in vanilla.
Add flour, soda, salt and cream of tartar to creamed mixture; mix well.
Shape dough into 1-inch balls and roll in reserved cinnamon mixture. Place 2 inches apart on lightly greased cookie sheets. Bake at 400 degrees for 6 minutes.

Recipe from Christmas Cookies book by Oxmoor House.

Apple Muenster Salad

Salad:
Romaine lettuce
spinach leaves
1 pound Muenster cheese, cubed
cashews
apples, cubed (I prefer Gala; the original calls for Granny)

Dressing:
3/4 c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. apple cider vinegar
1/2 T. chopped onion
Blend above then slowly add 1 c. vegetable oil
Add 1 1/2 T. poppy seeds before serving (or sprinkle over salad to keep the dressing from turning black)

Shrimp Pasta

1 pound of linguine
sea salt

1 pound of shrimp
1/4 cup of olive oil
6 cloves of garlic, minced
1/2 cup of white wine
3 tablespoons of butter
1 lemon, juiced
2 tablespoons of parsley
1/2 teaspoons of salt
1/4 teaspoon of black pepper

Begin by bringing a large pot of water to boil.

Prepare all of your ingredients before you add the pasta to the water - the sauteing will go very fast. Peel and devein the shrimp. Mince the garlic and parsley. Juice the lemon.

Add 1-2 tablespoons of salt to the boiling water, then add pasta. Stir the pasta as it cooks to make sure it doesn't stick together. It will cook for about 5 minutes. When you drain the pasta, reserve 1/2 cup of the cooking liquid in a separate bowl/cup to use if the sauce needs thinning.

Meanwhile, In a large saute pan heated on medium, add olive oil and garlic. Saute for just 30 seconds until the garlic begins to bubble. Add white wine, raise the temperature to high and let the mixture simmer for 2-3 minutes until it slightly reduces. Add butter. Add shrimp. Cook the shrimp for just a minute, then turn them to cook for 1 more minute*. *If you are using very large shrimp it may take a little longer.

Lower the heat to a low simmer. Add lemon juice, parsley, salt pepper and cooked pasta. Toss together and serve.

Drain pasta in a colander. Do not rinse with water this will remove the pastas natural starches. Mix pasta and shrimp sauce together. Add salt, pepper, and lemon to taste.

My visiting teacher brought me this after I had surgery. LOVE IT!
Recipe courtesy of Christa Sabebin

Slow Cooker Messy Chicken

4 Boneless/skinless Chicken Breasts
1 Cube butter, melted
1 pkg dry Italian Salad dressing mix

1 Can Cream of Chicken soup
1 8oz pkg Cream Cheese

Place Whole chicken breast in the slow cooker. Pour melted butter over chicken. Sprinkle dressing mix over butter and chicken. Cook on low for 6 hours.

A half hour before serving, remove chicken and dice or shred. Return back to slow cooker. Stir in cream cheese and soup until it resembles a saucy consistency. Let flavors meld for 15-30 min. Serve over rice.

(Is so yummy just with the chicken and rice, or you could do a Hawaiian Haystacks type meal and put different toppings on with it.)

Recipe Courtesy of Emilee Hunter