YUM. . . .

I am finally getting around to telling you about two of these recipes I hadn't tried but finally got around to it.  For Thanksgiving and Christmas I made the Creamy Parmesan Corn Casserole.  Oh my stars it was good.  Out of the two times I have made it, I had leftovers (not many) once.  The hubs loved it so now it will be in the corn casserole rotation (there are now three in that rotation!).  If you like corn and cheese you will love this.  
The second thing I made was the Creamy Chicken and Broccoli Casserole.  It was a hit!  The hubs loved it almost as much as the Chicken and Swiss Casserole that I make.  If the hubs liked rice, the next time I would put rice in it.  Since he doesn't I will definitely make rice as a side dish. 
If you try either one, please let me know how you liked it and if you made any changes!

Creamy Chicken and Broccoli Casserole

I ran across this recipe a couple of months ago but haven't had time to try it out.  Since I am tied to one place for 7 or so hours a day, I am working on my grocery shopping list and my menu for next week.  The hubs requested taco salad so we will have that two nights and I needed something for the other night with leftovers and I remembered this recipe.  It is from Pearls, Handcuffs, Happy Hour.  My mouth is watering just thinking about it.  Thank you PHH and pinterest!!

CREAMY CHICKEN & BROCCOLI CASSEROLE

3 chicken breasts, cooked & shredded

2 cans of cream of chicken soup

1 cup of mayo

1 cup shredded cheddar cheese

1 cup colby & monterrey jack cheese

1 bag frozen broccoli,thawed and chopped

salt & pepper to taste

Cook chicken & shred

Mix all ingredients together

Transfer mixture to a lightly greased 2 qt. casserole dish & heat oven to 375

Cook for 30 minutes or until bubbly

Serve with rice

Tomato and Tortellini Soup

As I have cruised around on Pinterest looking for yummy food (because I have had a lot of time to do that) I ran across this recipe from Taste of Home and thought it sounded really good (and pretty easy).  It may be a few weeks before I have time to try it but it is on our "To Try" list.

Prep/Total Time: 25 min.

Yield: 10 Servings

10 15 25
Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

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.