BROCCOLI CHICKEN BAKE

BROCCOLI CHICKEN BAKE
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2647719

I didn't have crescent rolls so I made 15 minute bread (see below for recipe).  We had gone to Costco so I had some rotisserie meat.  I didn't have bell pepper so I used celery.  Didn't have rosemary so I used Italian seasoning.  My family loved this!  If using bread dough don't put on parchment paper without spraying with Pam first.  Or jut put down a liner.  Could also make individual ones. 

2 cans of crescent rolls 
2 c of chicken chunks, cooked
2 cups of broccoli, steamed, chopped 
1/2 cup light mayonnaise
1/2 c bell pepper chopped
2 c shredded cheddar cheese 
1/2 c diced onion 
1 egg
1 t fresh rosemary

Directions

preheat oven to 375

on parchment paper lined on cookie sheet, spread both crescent roll cans length wise to form a long rectangle.

press the seams together to form single layer

combine chicken, cheese, broccoli, and mayonnaise pepper, onion in large bowl

spread the mixture over center of dough to form a large log.

use sharp knife and cut horizontal strips 1 inch apart down each side of the dough

fold dough strips over the top of the mixture, alternating left and right to create a braid pattern.

mix egg and rosemary together

brush the mixture over top of the braid

bake 28-30 minutes or until golden brown 

ANGEL BRIDGET'S 15 MINUTE BREAD RECIPE

I use this recipe all the time (breadsticks, pizza dough, monkey bread, cinnamon rolls, Naomi's Yummy Sandwich).  Got it at Made From Scratch from Naomi Raven.

Mix together and let sit for 3-5 minutes:

1 1/4 c warm water

1 T yeast

2 T sugar

Add:

1/2 tsp salt

3-4 cups of flour

Note: Put flour in one cup at a time, might not need all four cups.  If using wheat flour, use 1 cup wheat flour for 2 cups white.

Mix about 3 minutes.  Let rise 10 minutes.  Roll dough using plenty of flour.

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST
Yum!

1/2 c pecans
2 T sugar
1 cup gingersnap crumbs (approx 20 cookies)
5 T unsalted butter (melted)
1# cream cheese (room temp)
2/3 c brown sugar (packed)
1/2 c sour cream (room temp)
1 c canned solid-pack pumpkin
3 eggs (room temp)
1 tsp found cinnamon
pinch of ground cloves
pine of ground ginger
Pecan halves, for garnish

Preheat oven to 325.  In food processor, combine pecans and sugar until finely chopped about 20 seconds.  Pour into large bowl, add gingersnaps crumbs and mix.  Pour in butter and stir well to combine.  Turn mixture into 10" pie dish (or springfoam) and press evenly against bottom and sides to form crust.  Bake for 10 minutes.  Set aside to cool. 
*leave oven on*
In large bowl, beat cream cheese and brown sugar until soft and well blended.  Stir in sour cream and pumpkin.  Gradually beat in eggs, one at a time, add cinnamon, cloves and ginger.  Place pie dish on baking sheet and pour in filling.  Bake in middle of oven for 45 minutes or until filling is set.  Let cool on rack.  Arrange pecan halves around edge of pie.   

MACADAMIA WHITE CHOCOLATE CHIP COOKIES

MACADAMIA WHITE CHOCOLATE CHIP COOKIES
Lisa really likes this recipe.

1 cup butter or margarine, softened
1 1/2 cups sugar
1/2 cup brown sugar (packed)
2 eggs
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
1 (12 oz) white chocolate chips
1 1/2 cups chopped Mauna Loa Macadamia Baking Pieces

Preheat oven to 350.  Cream butter and sugars until fluffy.  Add eggs and vanilla and beat well.  Blend in flour, baking soda and salt.  Stir in white chocolate chips and macadamia pieces.

Bake for 10-12 minutes.  

Makes approx. 6 dozen cookies.

CAULIFLOWER

CAULIFLOWER
Not sure where I got this recipe..found in one of my books. Sounds good.  Would be good with all kind of vegetables.

1 head of cauliflower, cooked
top with 1 can cream of chicken soup
sprinkle on cheese

Cook in oven

FISH BAKE

FISH BAKE
Harold Hocker (Pacific Yurts) gave me this recipe. We really liked it.  Used it to cook some Bass he had given me.

Sliced onions on bottom of pan

Place fish fillets

Mix together and put on top of fish:
1/2 cup sour cream
1/3 cup butter
2 T lemon juice

Sprinkle with cheese

Bake at 350 for 30-40 minutes

YUMMY CHRISTMAS DRINK

YUMMY CHRISTMAS DRINK
I had this at a LDS Foundation Christmas party.  I loved it!

2 (46 oz) cans of V8 juice
2 can shrimp (drain and rinse)
1 cup diced celery
1/2 tsp salt
3 T Worchestershire sauce
3 T sugar
1/2 tsp garlic salt
2 T lemon juice or juice of 1 lemon
14 oz ketchup

Mix all together.

CONGO SQUARES

CONGO SQUARES
We ate these lots growing up.  They are super yummy!

3 eggs
2 1/3 c brown sugar (packed)
2 3/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c oil
1 c nuts
6 oz. chocolate chips

Beat eggs well. Add sugar and dry ingredients.  Add oil, nuts and chocolate chips.  Pour into a 9 x 13.  Bake at 350 for 25 minutes.

MAC 'N' BEEF (RICKS MEAL)

MAC 'N' BEEF
When I was going to Ricks I use to make this at least once a month.  It was cheap and made tons so I could eat it all week.  I have made it maybe 5 times since leaving.  I got sick of it.  Found it on the back of tomato soup can.

1 1/2# ground beef
1 large onion, chopped
1 can (26 oz) condensed Tomato soup
4 cups cooked elbow macaroni (about 2 cups dry)
3/4 c water
1 T Worcestershire sauce
4 tsp mustard
1/2 tsp pepper

In a 4-qt saucepan over medium heat, cook beef and onion until beef is browned and onion tender.  Spoon off fat.  Stir in soup.  Add remaining ingredients.  Heat through, stirring often.

CHICKEN QUESADILLA

CHICKEN QUESADILLA
These are very good!

16 flour tortillas
1 (16 oz) refried beans
1 pkg taco seasoning mix
1/2 pound chicken, shredded (I did cubed)
2 cups cheddar cheese (any kind would work)
1 cup salsa

Combine beans and taco seasoning in large frying pan.  Boil chicken in pot until it is no longer white, then shred it. on 1/2 tortilla layer beans, chicken and cheese. Fold in half and fry on medium heat in frying pan until cheese is melted.  Serve with salsa.

COPYCAT MUFFINS

COPYCAT MUFFINS

We have been making way too many muffins lately, but it has been fun.  They are quick to put together so if I get off work early enough I can make a batch right before the kids get home.  Great after school snack.  Need to experiment and try to hide some veggies/fruit in them.

SEE BELOW FOR DIFFERENT VARIATIONS

1 (18 oz) box cake mix (Duncan Hines is the best - usually best price at Wal-Mart) - I think they turn out better if you shift the cake mix
2 T flour
3 eggs
2/3 cup milk
1/3 cup vegetable or coconut oil
1 tsp baking powder

Mix all together.  Spoon into prepared muffin cups.  Bake at 375 for 20 minutes or tops are lightly browned.

ALMOND POPPY SEED: use a white cake mix, add 2 tsp poppy seeds and 1 tsp almond extract.

CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips. (our favorite mixture is 3/4 c cinnamon chips, 3/4 c mini chocolate chips)


Other suggestions:.

1. + French vanilla cake mix and fresh raspberries.
2. + Lemon cake mix and poppyseed.
3. + Spice cake mix with cinnamon/sugar topping.
4. 
   

CHICKEN POT PIE

https://twentypearls94.wordpress.com/2013/04/28/313/

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it’s fabulously good and comes together in a convenient casserole! 

Everyone loved it!

Update: If using a 9x13 I like to use 4 cups chicken, double the veggies, dissolve the bouillon cubes in water.  So, so easy and yummy!

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish. Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In a small mixing bowl, combine the milk and Bisquick. (It’s okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it’ll looks like a big, soupy mess. Trust me … this is what it’s supposed to look like!)

If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is brown and bubbly. 

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

CHICKEN POT PIE
This comes from the 1st McCleve cookbook pg 47.  We have made it lots and lots.  So good.  This is what I always think of making when I have an extra pie crust on hand.  But I have found if doing a pie crust cook for about 5 minutes before putting in the mixture.  I had a note that I usually double everything except for the butter.

2 T onion
3 T margarine
2 T flour
1 chicken bouillion cube (broken up)
1/4 tsp salt & pepper
---
3/4 c milk
1/3 c water
---
1 1/4 c cooked chicken (2 can cooked works as well)
1/2-3/4 c cooked vegetables 
1 T snip parsley (optional)
---
small can of bisuits

Preheat oven to 400.  Saute onion in margarine.  Blend in flour until smooth.  Add bouillion cube and add salt and pepper.  Add milk and water.  Cook and stir until bubbly.  Add chicken, vegetables and parsley.  Stir.  Pour into small casserole dish or loaf pan.  Then place biscuits on top.  Arrange how you want. (by cutting biscuits in fourths, it is easier to arrange)  Bake at 400 for 10-12 minutes or until biscuits are done. 

PINEAPPLE PINK LEMONADE

Pineapple Pink Lemonade Soda

http://lilluna.com/pineapple-pink-lemonade-soda/

Made this for Kambria's baby shower (Alise).  It was super yummy.  Would be good with

sherbet added.  I doubled the recipe but only put in one pineapple juice.  Still tasted good.

• 1 Liter Sprite
• 1 cup Pink Lemonade MIX
• 1 can (48 z.) Dole Pineapple Juice

ORANGE CHICKEN

CROCK POT ORANGE CHICKEN

http://thefrugalgirls.com/2013/04/crockpot-orange-chicken-recipe.html

This was easy and everyone liked it.  I cooked a whole package of chicken then saved 1/2 for later in the week.  Easy way to cook chicken.  We had it with rice and a freezer veggie package (stir fry mix).

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• ¾ cup Smuckers Sweet Orange Marmalade
• ¾ cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!}
• 2 tbsp. Soy Sauce

Instructions

1. Cook chicken in crock pot on HIGH for 3 hours {covered}
2. After 3 hours, drain juices from crockpot
3. At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crock pot.
4. Mix together bbq sauce, orange marmalade, and soy sauce.
5. Pour mixture over chicken, and cook on high for 30 more minutes {covered}