Recipes

Chicken Cordon Bleu Casserole

I love this recipe.  A great way to use left over chicken and not a lot of effort.

 

2 or 3 cooked, boneless chicken breast cubed (or whatever you have on hand)

1 Cup diced cooked ham

1 10.5 oz. can cream of chicken soup

1 egg beaten

1 can Pillsbury Grands Crescent dough

1 cup mozzarella cheese

1 cup of milk

 

In a greased 9x13 pan, spread the crescent roll dough out and bake it for about 10-15 minutes in a 350 degree oven.  Take it out when it is just starting to brown.  While this is baking, add the chicken, ham, soup, milk, and egg (helps bind together) in a bowl.  Pour the mixture over the baked crust.  Spread evenly and top with cheese.  I have to admit, I added a little extra cheese because we love cheese in this house.  Cover and bake for 20 minutes in a 350 degree oven.  Then take the cover off and bake for another 5-10 minutes our until the top is melted and golden bubbly.  Let sit for a few minutes before serving.  This is such a good idea for potluck or a busy weeknight.  It is also a big hit!!! 

 

 

Smothered Polish Sausage and Rice

2 lbs. sliced Polish sausage

I bag frozen peppers and onion mix

1 large can of mushrooms

3 cups cooked instant rice

Soft shredded mozzarella cheese

 

In large skillet, cook polish sausage until heated thru and it has a little color to it.  Add mushrooms (drained) and bag of pepper mix and onions.  Cook until heated thru.  Add cooked rice and combine.  Now, I made my rice with chicken broth, instead of water.  However, I know some people might not want the added sodium, since the sausage is already full of it.  After combined, place in 9x13 baking dish that has been sprayed with cooking spray.  Add cheese to top.  Cover and bake at 350 for about 15 min.  Then, take cover off and bake for 5 min.  So good!!!! 

 

 

 

Spinach, Tomato, and Cucumber Salad

One good size Cucumber

Two Roma Tomatoes

1 Cup Red onion cut up

2-3 cups of baby spinach

Courtons (I use garlic and cheese)

Bacon Bits

Parmesan Cheese

1/4-1/2 cup Zesty Italian salad dressing

 

I cut up and sliced tomatoes, onion, and cucumber into a bowl.  Added the spinach and bacon bits.  tossed in the dressing.  now, keep in mind I have an awful habit of not measuring, so I say do it to taste.  My suggestion is to wait to add cheese and croutons just before you serve it.  Another thing I would like to try is to add grilled chicken breast.  This is a quick and easy summertime must.  It is cheap, easy, and you can add whatever you want to it to make it your own. 

 

Stove Top Chicken Casserole



 6 boneless chicken breasts

6 oz. package of Stove Top stuffing mix (I used chicken flavor)

3/4 cup sour cream

2 small cans cream of chicken soup

1 cup of water

 

Place the chicken breast in the crock pot.  Pour the stuffing mix over the chicken breast right from the package.  Combine the sour cream, soup, and water in a bowl.  Once mixed, pour over the chicken and stuffing mix.  Cook on low for 4-6 hours.  When one serve over rice, potatoes, or on its own. 

 

Tips:  Now you all know I only post recipes I actually try.  This was delicious, but there are a few things I did change.  I actually cooked the chicken breast on the stove before I put it in the crock pot.  I am always nervous about poultry and it not getting done.  I also found that I had to add a small can of chicken gravy I happened to have on hand because it was a little drier then I care for.  This was a great recipe for a hot day.  I put a little rice in my rice cooker and didn't have to worry about heating the house up.  Plus, Dylan had a game and dinner was waiting when they got home. 

 

 

 

Chocolate Chip/M & M Cookies

 

¾ cup granulated sugar

¾ cups packed brown sugar

1 cup butter

1 teaspoon vanilla

1 teaspoon almond extract

1 egg

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 package M & M candies

1 package semi-sweet chocolate chips

Heat oven to 375.  Mix sugar, butter, almond extract, vanilla, and egg in large bowl.  Stir in flour, baking soda, salt, candy, and chips.  Drop spoonful’s about 2 in. apart onto ungreased cookie sheet.  Bake 8 to 10 min. or till golden brown.  Cool slightly.  Remove from cookie sheet.

Tips:  These cookies do spread so they room to bake.  You could add nuts.  I have a nut allergy or I would be all over these.  I double the batch and these do not last long.  Using parchment paper makes clean up a snap and helps the cookie from burning on the bottom.  These cookies are both crispy and chewy on the inside so store in air tight container.  This is a good base recipe for adding just about anything you’d like.  Be creative and enjoy. 

Homemade Hot Cocoa Mix

10 cups dry milk

6 cups powdered sugar

2 cups Ultra rich non-dairy creamer (dry)

2 cups Nestle cocoa powder unsweetened

It takes 1/4c. to 1/3c. of mix to make a cup of hot chocolate

In a very large bowl add all ingredients and mix well. Tips: Use a big bowl, as this makes a lot, and can get messy. My daughter and I like to add a little extra cocoa. We don't really measure, just kind of add a little extra here and a little extra there. Feel free to add a little extra powdered sugar, as well. This makes great gifts during the holidays for teachers, bus drivers, and postal workers. We do not add the marshmallows ahead of time. They can draw moisture during storage and don't take as good. We have added cinnamon, as well. So yummy!!! Enjoy!

 

Oatmeal/Cranberry/White Chocolate Cookies

2/3 cup white sugar
2/3 packed brown sugar
1/2 cup butter
1/2 cup shortening
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp cloves
1 tsp vanilla
1/2 tsp salt
2 eggs
3 cups quick cook oats
1 cup flour
1 pack dried cranberries
1 pack white chocolate chips
grated orange zest (optional)

1. Preheat oven to 375. Mix all ingredients except oats, flour, chips, cranberries in large bowl until creamy and fluffy. Add remaining ingredients small amounts until mixed thoroughly.

2. Drop spoonfuls of dough to ungreased cookie sheet about 2 inches apart. Bake cookies 8 to 10 minutes or until golden brown. Centers are soft. Cool for 1 or 2 minutes and take off cookie sheet to finish cooling.

Tips: I like to cool my dough in the fridge for about an hour before baking. This helps the dough to stay together and allows for the cookie to bake better (for some reason). In my oven, 8 minutes is enough. My daughter and I added the orange zest while mixing the wet ingredients. It gives it a little citrus without being over powering. We also doubled the batch and got about 6 dozen cookies. Enjoy this cookie. My youngest son (Dylan) stated, "Tastes like fall" when he bit into it.