Ritz Chicken Casserole

A while ago, I was in a recipe group, and this recipe was passed around. I'm not altogether sure who was the contributor, but whoever you are--THANK YOU. I've made it a couple of times now, and my kids and hubby yum it down (even my SUPER-PICKY eater). It's a great way to use up some left-overs (chicken and rice)...it's easy to make, quick, yummy, and the ingredients are in your pantry!

ingredients:

2 cups cubed up chicken (use leftovers or bake up some breasts)

2 cans cream of chicken soup (I use the 98% fat-free version)

1 cup sour cream or plain yogurt (I use the Lite sour cream)

2 cups cooked rice

1 1/4 sticks butter, melted (apx. 11 Tbsp)

1 sleeve of Ritz crackers, crushed (this is 35 crackers)

directions:

1. Mix soup and sour cream/yogurt together. Add chicken.

2. Toss crushed crackers with melted butter.

3. Place rice on the bottom of a greased 9x13" pan. Spread soup/chicken mixture over the rice. Sprinkle with the crackers (that have been tossed with butter).

4. Bake at 350 uncovered for 30 minutes or until heated through and crackers are golden and crisp.

variations:

Add a VEGGIE! I'm thinking some steamed broccoli might be yummy in this. I've even seen it suggested to put some artichoke hearts in. I think maybe even fresh green beans might be yummers in it?

Read More

Yummy Uglies

I found this recipe today and tried it. We just finished eating it for dinner, and it was really fun and yummy--like simple sloppy joes in a cup. The kids sure liked it. I'm going to try out some of the variations below. Have fun!

ingredients:

1 lb. ground beef

garlic powder

onion (fresh or dried/minced)

1 1/4 cup barbecue sauce

1 can refrigerated biscuits (like "Pillsbury Grands")

1 1/2 cup shredded cheddar cheese

directions:

1. Preheat oven to 400. Spray muffin pan with cooking spray.

2. Brown beef with onion (use the amount you desire) and several dashes of garlic powder. Drain fat off meat and stir in the barbecue sauce.

3. Press out the biscuit dough (roll out or use your palm) to stretch each biscuit to 6". Place in muffin cup. Take a large scoop of the meat mixture and place into the biscuit "cup." Sprinkle with cheese.

4. Cook for 13-15 minutes or until brown and flaky. Enjoy!

Variations:

*Instead of BBQ sauce, try Taco Seasoning for a taco-type ugly and garnish with sour cream and salsa.

*I thought of trying this with a sausage and egg mixture...for a breakfast-type of ugly.

*Use your imagination with these "cups"--several fun ideas come to mind!

Read More

Chicken & Dumplings

My sister passed this on to me. It is actually Jessica Simpson's recipe and was featured on the Rachel Ray show. We had it tonight...and 5 minutes after eating it, I'm putting it on my blog, so you know it's good. I'd love to hear how you like it...leave a comment after you've tried it and any variations you used!

ingredients:
3 cans of reduced-fat crescent rolls, divided
1 small rotisserie chicken, no skin or bones (or use left-over chicken)
1 can cream of chicken soup (I use the 98% fat free)
1 can cream of mushroom soup (again, 98% fat free)
1 cup chicken broth
Salt and Pepper to taste



directions:
1. Preheat oven to 400. Roll out 2 cans of crescent rolls and separate into the diamond shaped sections. Place a small handful of chicken on each diamond. Fold dough over and press ends together to create dumplings. Place dumplings in a 9x13" baking dish.



2. In a medium bowl, mix chicken broth and soups together until smooth. Pour the soup mixture over the dumplings.



3. With the remaining can of crescent rolls: roll out dough & cut the dough into strips. Make a crisscross pattern on the top of the dumplings and soup mixture. Season with salt and pepper if desired. Bake for 30 minutes or until the top is a nice golden brown and bubbly.

Read More

Chili

This Chili was awesome. I actually found it on the internet a while ago and finally tried it last night. They say that it's "Wendy's" chili recipe. I made a few minor changes to it. This is probably the best chili I've ever eaten, and especially ever made.


ingredients:
1 lb. ground beef
1 lb. browned sausage
2, 15-oz. cans tomato sauce
2, 15-oz. cans kidney beans (with liquid)
2, 15 oz. cans pinto beans (with liquid)
1 cup diced onion (I minced mine up to smithereens as we're not fans of big onion chunks)
1/2 cup diced green chilies (2 chilies) OR 1 small can diced green chilies
1/4 cup celery stalk (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 Tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
1 1/2 cups water

directions:
*You'll need a 6 qt. pot, dutch oven (LeCreuset type--not camping type), or crock-pot to make this. It makes a huge amount! Feed a crowd or freeze half for another meal.

1. Brown the ground beef and sausage. Drain off the fat.

2. In your large pot/dutch oven/crock-pot, combine all of the remaining ingredients.
*Crock Pot: place on high for 2 hours and low for the remaining cooking time (3-4 hours). Stir a few times .
*Pot/Dutch Oven: Bring to a simmer over low heat. Cook for 2 to 3 hours, stirring every 15 minutes.

*Serve with corn bread, crackers, or over a baked potato.

*Leftovers can be frozen for several months.

The Adults & the Kids LOVED it. Even my toddler gobbled it up!

Read More

4-Star Brownies

Today, I have a holiday party to go to for one of my kids' class. I signed up to bring brownies. Of course, I look in my cabinet and find NO box mix of brownies. Ugh! Well, I have cocoa, and other baking items, so I'll do it the old-fashioned way. They turned out surprisingly good! Why only 4 stars and not 5...because a 5-star brownie for me is thick, a little gooey, warm, laced with caramel. This is a good basic brownie that you can make from scratch! Yummy and good with milk.

ingredients:

1 cup butter

2 cups white sugar

1/2 cup cocoa powder

1 tsp. vanilla extract

4 eggs

1 1/2 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup walnuts or chocolate chips (or both)

directions:

1. Melt the butter (or margarine). In a mixer (or with a hand mixer) mix all the ingredients in the order above.

2. Bake at 350 for 30 minutes in a 9x13" greased pan.

*You may frost them, but it isn't needed. You can even dust the brownies with powdered sugar (for presentation).

*Next time, we're going to try making it with Dark cocoa powder, as we love the richness of dark chocolate.

Read More

Hot Cocoa Mix

I am a huge fan of hot cocoa. I usually have at least 1 cup a day during the colder months--it warms me from the inside out and is very soothing. Have you noticed that a small can of semi-decent cocoa in the store is at least $4 and makes maybe 6 mug-fulls?? Expensive!! Well, I found this recipe in Good Housekeeping and thought I'd share it with you... I tried it this morning--and it was quick, easy, and awesomely delicious (and I'm pretty picky about my cocoa). I could see making up a batch and putting it in a cute tin as a nice (and useful) Christmas neighbor/friend gift. Hmmm....

ingredients:

1 1/2 cup unsweetened cocoa

1 1/4 cup sugar

6 oz. semisweet chocolate, coarsely chopped (I used semisweet chocolate chips)

**I MADE 1/2 OF THIS RECIPE**

directions:

1. In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and 1/4 tsp. salt until almost smooth. Store in a tightly sealed container at room temperature up to 6 months.

2. To make cocoa: For each serving, in a microwave-safe mug, mix 3 Tbsp. Cocoa Mix with 1 cup milk. Microwave on High 1 1/2 to 2 minutes or until blended and hot, stirring once.

*Top with a dollop of whipped cream on top, or marshmallows.

Makes about 3 1/2 cups of mix.

18 servings.

variations:

*Mexican Spice

Prepare Cocoa Mix recipe as above, adding 2 tsp. ground cinnamon and 1/4 tsp. ground red pepper *cayenne) before blending in a processor.

*Vanilla Variation

Prepare Cocoa Mix recipe as above, adding half of a vanilla bean (pod and seeds) before blending in a processor.

A great tool for making hot cocoa...Mr. Coffee's "CocoMotion." It blend the cocoa so smoothly and makes it light and luscious. It retails for $10-$15 at places like Wal-Mart. I LOVE MINE. My brother and sister in-law got it for me 2 Christmases ago (they drew our name) and it was a great gift...packaged with mugs and cocoas.

Read More

White Enchilada Casserole

We had this at a friend's house not too long ago. I got the main idea from her, and then came home and put it together as best as I could. It turned out great! (Thanks Ann for the great meal) I'm making it again tonight. I think it has found its way into our dinner rotation. Quick, easy and yummy (my 3 requirements for an inductee to our "dinner rotation").

ingredients:
12 corn tortillas
1-2 cups cut up or shredded chicken (left over chicken or canned chicken is great)
1 can cream of mushroom soup (98% fat free)
2 cups sour cream (I use light)
1/2 4 oz. can of diced green chillies (or if you really like chillies, use the whole can)
1 cup shredded mozzarella or jack cheese

directions:
1. Preheat oven to 350. Spray a 9x9 baking dish with non-stick spray.

2. In a medium size mixing bowl, mix all of the above ingredients together EXCEPT the cheese.

3. Place 4 tortillas on the bottom of dish. Spread half of the cream/chicken mixture on this layer. Sprinkle 1/3 cup of the cheese over the cream/chicken mixture.

4. Again, place 4 more tortillas, mixture, and cheese (repeating above step). Finish with 4 tortillas on the top and your last 1/3 cup of cheese sprinkled.

5. Cover with foil. Cook for 40 minutes on 350.

This serves a family of 6 (2 adults 4 kids) well. For a larger group, double the recipe (but only use 3 cups sour cream) and place in a 9x13 size baking dish.

You can serve this alone, or over some tortilla chips (which was how we had it the first time at Ann's and since).

Read More