Lime Jello Mold

This is another family favorite.  Mom made it out of lime jello and sometimes raspberry jello.  Both are equally yummy!!

Lime Jello Mold
one tall cane pineapple
two small packages lime jello or one large
two small packages cream cheese or one large
1/2 cup chopped pecans
whipping cream or cool whip

Drain juice from pineapple.  Head and add jello.  Stir well and sit in refrigerator to cool.
Mash cream cheese and add pineapple and nuts.  Add to cooled jello mixture.  Fold in 1/2 pint of whippin cream beaten stiff or 1 small container of cool whip.  Pour into a tupperware jello mold and refrigerate.

My Mom's Green Rice Casserole

My mom used to make this and it was so yummy!

Green Rice Casserole
1/2 cup chopped onions
1/2 cup celery
brown in 1 tablespoon butter

1 can cream of mushroom soup
1 can cream of chicken soup
1 jar cheese whiz (small)
1 pkg. frozen chopped broccoli
salt, pepper, paprika
2 cups (before cooking) rice

Mix ingredients and bake in casserole for 350 degrees for 30 minutes.

Creamy Parmesan Corn

I ran across this recipe on Pinterest, read it to my hubby and it was decided that I probably need to make it for Thanksgiving at my aunt's house (if not before!).  The recipe comes from Simply Gourmet and it sounds simply delish!!

Recipe:  Creamy Parmesan Corn

3 cans of corn, drained
1 (8oz.) package of cream cheese, soft
1/2 stick of butter, soft
1 cup of parmesan cheese, finely grated
1/2 pound of bacon, cooked crispy
Salt and Pepper to taste

In a slow cooker add the above ingredients.

Cook on high for 3 hours, stirring occasionally or on low for 6 hours.

Serve immediately.

Sopapilla Cheesecake

I made this for my birthday for two reasons... .1) because I was making my own birthday cake and wanted something easy and 2) because it is so good!  I would have taken a picture but it was eaten before I thought about doing it!  Try it. . . .you'll like it!!

Sopapilla Cheesecake
Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Corn and Cheese Chowder

I watched the Pioneer Woman this morning and she made this chowder and it looked so good and seemed so easy and that is just right up my alley!!  I can't wait for the weather here in Texas to get cold and stay that way so we can eat some soup without having to turn on the a/c to keep us cool!  I hope to try this out in the next few weeks and I will definately let you know how it turns out!

 

Corn & Cheese Chowder

from the Pioneer Woman

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces
• 3 whole bell peppers, finely diced (red, yellow, orange)
• 5 ears corn, kernels sliced off
• 1/4 cup all-purpose flour
• 3 cups chicken stock or broth
• 2 cups half-and-half
• 1 heaping cup grated Monterey Jack
• 1 heaping cup grated pepper Jack
• 1/3 cup sliced green onions
• Salt and freshly ground black pepper
• 12 bread bowls, hollowed out

Directions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Chicken, Mushroom, Brocolli and Rice Casserole

I am killing time this afternoon by hanging out in the hubsters office as he works (I am subbing at his school this week) so since I am starving to death, I decided to look up some new recipes (I know. . . . .wise choice!).  I found this at The Girl Who Ate Everything and decided that it was a must have recipe and I thought it should be shared.  For more yummy recipes check out The Girl's website here.  You'll be glad you did!  When I actually make this I will let you know how it turned out.


Chicken, Mushroom, Broccoli, and Rice Casserole
Source: by For the Love of Cooking

Ingredients:
1 T olive oil
1/2 onion
1 lb mushrooms quartered
1 stalk of celery diced
1 (4 ounce) box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions
2 cooked chicken breasts, cubed (I use left over roasted chicken meat)
1 6-8 oz can of sliced water chestnuts, diced (optional, John liked them but I didn't)
1 cup of broccoli florets
1 10 3/4 oz can of Cream of Chicken soup
1 10 3/4 oz can of Cream of Celery soup
1/4 cup light mayonnaise
Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well.

Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.

Buffalo Chicken Quesadillas

The other morning I was watching Rachael Ray (I can't remember who she was cooking with) and they were making buffalo chicken quesadillas.  My husband loves buffalo chicken dip and I thought that maybe he would like these too.  I didn't pay much attention to the recipe they used because I thought for sure that I could come up with something very similar (and sometimes on those shows they use things that we don't like).  Anywho. . . .this is my version of  buffalo chicken quesadillas.  They were yummy and the hubs ate some of the leftovers today.  I will probably eat some of them tomorrow.

Buffalo Chicken Quesadillas

two cans chicken (one didn't seem like enough and 2 made enough for a small army) - I sauteed the chicken with some onions and seasoned it all up with garlic, a pepper blend, seasoning salt and chili powder (this helps with the tin can taste and adds some zip)
Franks Buffalo Sauce (add however much your family likes, I think I used about 3/4 of a cup)
shredded cheese (I used a mexican blend) and I didn't measure. . . just dumped until it looked about right
flour tortillas (I use the fajita size)

Cover the tortilla with cheese, spoon on chicken mixture, some more cheese and another tortilla.  Bake in the oven until melted or put in your skillet and melt everything together.  Cut into triangles and eat.  I used sour cream to dip mine in.  Easy peasy!!

Halloween Chex Mix

A.K.A  Halloween crack!!  I saw this recipe over at Plain Chicken and knew without ever trying it that it was something I would love.  I can't wait to try it!  I am thinking that since I am going to visit my nephew and niece aka the short people sometime before Halloween that I will have to make them some.  My mouth is watering just thinking about it!!!  Here is the recipe for ya:

Halloween Chex Mix

8 oz white chocolate chips
4 cups Corn Chex cereal
2 cups bite-size pretzel twists (I used pretzel balls)
1 cup candy corn M&Ms
1 cup candy corn
1/4 cup orange and black sprinkles

In large microwavable bowl, microwave white chocolate chips uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

Gently stir in cereal, pretzels, candy corn and M&Ms until evenly coated. Toss the sprinkles over the mixture.

Spread on waxed paper until chocolate is set, about 30 minutes. Break into chunks.

If you have a few minutes, head over to Plain Chicken and check out some of the recipes she has.  There are a lot that I hope to get to try out soon!!!

Skillet Chicken Divan -GF

It seems like so many people are trying to eat gluten free so I decided that I would post GF recipes when I find some.  I do not eat gluten free so the recipes I post I will not have tried, I am just posting them for my 1 readers!!  This particular recipe is from Betty Crocker and looks both yummy and pretty easy.  If you try it and like it, please leave a comment.

Skillet Chicken Divan

1 tablespoon butter or margarine

4 boneless skinless chicken breasts (about 1 lb)

 

Water called for on brown rice package for 1 cup uncooked rice

2  tablespoons Dijon mustard

 

1/4 teaspoon salt 

 

1/8 teaspoon pepper

 

1 cup uncooked quick-cooking brown rice

 

3 cups Green giant valley fresh steamers - frozen broccoli florets, thawed,

 

1/2 cup shredded cheddar or american cheese (2oz) 

Step 1 Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned.

Step 2 Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).

Step 3 Sprinkle with cheese; cover and let stand 5 minutes.

Creamy Ranch Potatoes

We had a luncheon at church yesterday and since we are currently on a very tight budget I had to come up with something inexpensive but would go a long way.  Well, this is what I came up with.  I doubled the recipe and it made a huge bunch of potatoes and we will be eating potatoes most of the week!!  Thankfully we both like them a lot!!

2 pounds potatoes (the recipe calls for red potatoes but I use whatever I have) cut into bite sized pieces
1 8 oz package of softened cream cheese
1 envelope buttermilk ranch dry salad dressing mix
1 10 3/4 ounce can condensed cream of potato soup

1.  Place potatoes in a 3 1/2 quart crockery cooker.  In a small bowl combine cream cheese and salad dressing mix.  Stir in soup.  Add to potatoes.

2.  Cover; cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours.  Stir to blend before serving.

Enjoy!!

King Ranch Chicken

My Mom used to make this casserole and it was always yummy.  My hubby has made it with beef and that is how we will be eating it this week.

King Ranch Chicken
4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion flakes

Boil and bone chicken.  Cut in cubes. Mix soups, broth and seasonings.  Add tomatoes and mix.  Tear each tortillas into bit sized pieces.  In an oven safe dish layer ingrediens as follows: line bottom with 1/2 of tortilla pieces, then 1/2 of the chicken, 1/2 of the cheese, 1/2 of the soup mixture.  Repeat but with the cheese as the top layer.  Bake at 350 degrees for 35 minutes until bubbly.  Let set for 10 minutes before serving.  Serves 8.

That is the original recipe but I am going make some changes and I will put them in red.

4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can beef broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion flakes

And follow the rest of the directions as they are above.

Guacamole That Rocks

Raise your hand if you can make an entire meal off of a bag a chips and a bowl of guacamole!!  I am always looking for a good recipe for the yummy green goodness and I found this one in the Walmart circular last week.  I can't wait to try it!!

Last night I made the Buffalo Chicken Spaghetti and it was superb!  Definately worth the try.

Guacamole That Rocks!!
3 ripe avocados, pitted, peeled & mashed
1 can Ro-Tel original diced tomatoes & green chilis, drained
3/4 cup chopped onion ( I will probably omit this)
1 tsp lemon or lime juice
1/2 tsp salt
ground black pepper

Directions:
mix all ingredients in a bowl and season with pepper to taste

Buffalo Chicken Spaghetti

I am always on the lookout for new recipes because I really hate getting in an eating rut.  Tonight I was cruising around and found this recipe which I can not wait to try out.  We love buffalo chicken dip and this sounds awesome!!  I found this lovely over at Plain Chicken and if you would like to check out what other yummies there are you can go here. We won't be trying it this week because we had spaghetti (with lots of leftovers), pizza and Olive Garden in the past five days and the hubby has said no to any more italian food for a while!!  As soon as he is ready I can guarantee that we will try it.

Buffalo Chicken Spaghetti

• 16 oz spaghetti
• 3 cups cooked, chopped chicken (I use a rotisserie)
• 2 cups chicken broth
• 8 oz cream cheese (can use light)
• 1/3 - 1/2 cup Frank's hot sauce (more or less to taste)
• 1/2 cup cheddar cheese
• 1 cup Ranch dressing
• green onions
• cheddar cheese

Cook spaghetti according to package directions, drain.

In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.

Serve with green onions and more cheddar cheese if desired.

Tortellini Salad

I love to read cookbooks and back in the spring I bought a cookbook from the church my sister and her family attend.  I love different kinds of pasta salads and this one sounded really good.  I finally got the chance to make it and the hubster enjoyed it.  I added shrimp to ours and it was really good.  I sauteed the shrimp in some butter, garlic and old bay seasoning.  Cool completely.

9 oz tortellini (cheese filled)  I used a 19 oz bag of Great Value
10 oz baby spinach (optional) I opted to skip this
1 cup sliced ripe olives
1 cup baby belle mushrooms
1/2 cup diced red bell pepper - I skipped this too
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese
1 cup creamy caesar salad dressing


Cook tortellini according to directions.  Coat with dressing and let cool (be generous).  Add remaining ingredients and toss.  You can add more dressing at this time if you desire.  Chill for several hours before serving.

Fuzzy's Taco Garlic Sauce

I don't know if you have a Fuzzy's Taco in your neck of the woods but my friend Julie introduced me to this restaurant last summer and let's just say. . . . .I am hooked!  I love their tacos with the garlic sauce and feta cheese.  I found this recipe for their garlic sauce online and I haven't tried it yet but I plan on doing it soon.  If you try it, let me know how it tastes.


FUZZY'S-STYLE CREAMY GARLIC SAUCE2 cloves garlic, minced
1 Tbsp. butter
1 cup mayonnaise
1/4 tsp. ground black pepper
1/4 tsp. garlic powder

Saute garlic in butter over low heat until golden (about 5 minutes). Add garlic/butter to 1 cup mayo and blend. Add pepper and garlic powder. Put on your taco first thing and enjoy!!!

Rock Creek Almond Tea

I haven't tried this particular recipe but I have had almond tea and it was delish.  I got our electic coop magazine today and I always go to the recipe section first and this is what I found so I thought I would share.  It is awesome at brunches or showers.

Rock Creek Almond Tea
2 tablespoons unsweetened instant tea
1 cup sugar
1 can (12 ounces) frozen lemonade concentrate
1 tablespoon almond extract
1 tablespoon vanilla

Mix together tea, sugar and 3 cups water and boil for five minutes.  Then add remaining ingredients and 8 cups cold water

Servings: 12, serving size 1 cup

Cowboy Casserole

This is a great tasting recipe but is not figure friendly so it will only be on the menu occasionally!
Cowboy Casseroleadapted from a recipe at Taste of Home1 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

I got this off of Pinterest  but it came from a blog called The Cutting Edge of Ordinary  who adapted it from Taste of Home.  It comes together pretty quickly, the Mr. and I both enjoyed it and I finished up the last of the leftovers for lunch today.  If you try it I hope you enjoy it as much as I did.