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.