Savory Sunday!

Rice Casserole

3 cans chicken broth
1 1/2 cups Uncle Ben's rice (not minute rice)
1 cup cheese
2 Tablespoons dry Lipton Onion Soup Mix
1 can chicken or leftover chicken or turkey

Mix all together, pour in a 9x13 pan and cook covered at 350 for 1 1/2 hours.

Sweet Tooth Saturday!

Orange Salad

2 small packages orange jello

2 cups water

6 oz frozen orange juice concentrate

20 oz can crushed pineapple, drained

10 oz can mandarin oranges

1/2 package mini marshmallows

1 small package lemon pudding, make according to package

8 oz cool whip

1 cup grated cheddar cheese

Boil water and dissolve jello, add orange juice concentrate. Stir till concentrate melts.

In 9x13 dish combine jello mixture, pineapple, mandarin oranges and marshmallows.

Place in refridgerator to set up.

When jello is set spread lemon pudding, that has been made according to package, on top of jello.

Before serving spread cool whip over pudding, then top with grated cheese.

Savory Sunday!

This recipe is so easy and tastes AMAZING! Thanks so much for sharing Crystal!

Alfredo Sauce

1 can evaporated milk
8 oz cream cheese
1 stick butter
1/3 cup Parmesan Cheese

Cook on low till all is melted, do NOT boil!

Sweet Tooth Saturday!

Junior Mint Brownies

1 4 oz box Junior Mints
1 1/2 cups melted butter
3 cups sugar
1 Tablespoon vanilla
5 eggs
2 cups flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt

In large bowl, stir together butter, sugar and vanilla.
Add eggs, beat until well blended.
Stir in flour, cocoa, baking powder and salt, blend well.

Reserve 2 cups batter.
Spread remaining batter in greased 9x13 pan.
Arranged Junior Mints in a single layer over batter.
Spread the reserved 2 cups batter over Junior Mints.

Bake at 350 for 50-55 minutes or until brownies begin to pull away from sides of pan.
Cool completely on wire rack before cutting.

Another option is to prepare your favorite brownie mix and bake as directed.
As soon as you removed them from the oven spread Junior Mints over top and cover tightly with foil until candies begin to melt.
Then spread in swirls across the top and cool completely on wire rack before cutting.

Savory Sunday!

I found this recipe in the newspaper as I was cutting out some coups the other day. (another great reason to get the paper, new recipes!) I made it for dinner that night and we LOVED it! It will for sure go into my meal rotation! You can snag the pasta for FREE and the Cream of Mushroom Soup for $0.59 at Smith's this week!

Chicken & Broccoli Alfredo

8 ounces linguine, I used Ronzoni Garden Delight (FREE)
1 cup fresh or frozen broccoli florets (from my Bountiful Basket last week)
2 Tablespoons butter
4 boneless, skinless chicken breasts (from my chicken stock pile in my freezer $1.69/lb)
1 can Cream of Mushroom Soup ($0.59)
1/2 cup milk
1/2 cup grated Parmesan or Italian blend cheese
1/4 teaspoon pepper

Prepare linguine according to package. Add broccoli during the last 4 minutes of cooking time. Drain well in colander

Heat butter is a skillet and gook over medium heat until browned. (I added some garlic seasoning to the chicken while cooking) Cut chicken into pieces.

Stir soup, milk, cheese and pepper together. Add soup mixture, linguine mixture and chicken back to skillet and cook until hot and bubbling, stirring occasionally.

I served it with our favorite go to garlic bread!

Slice french bread. Butter all pieces and then sprinkle with garlic salt and paprika. Broil in oven. Watch bread closely, it will burn quickly!

Sweet Tooth Saturday!

Fruit Dip

16 oz cream cheese
6 oz pineapple juice
1 small jar marshmallow cream

Combine all together and serve with fruit.

Savory Sunday!

Funeral Potatoes

Combine together:
2 cans Cream of Chicken soup
1 cup sour cream
1/2 cube melted butter
3/4 soup can of milk

In large bowl combine above mixture with:
1 30 ounce bag frozen hash browns
2 cups cheddar cheese
season with pepper, garlic and onion salt

Pour potato mixture in 9x13 baking dish and bake uncovered at 350 for 25 minutes.

Sweet Tooth Saturday!

Judy's Sugar Cookies

Cream together:
1 1/3 cups shortening
1 1/2 cups sugar
4 beaten eggs
1/2 cup milk

Then add and mix well:
5 cups flour, maybe a little more
6 teaspoons baking powder
1 teaspoon salt

Roll out on floured surface to about 1/4 inch thick and cut into shapes.
Bake at 400 for 7 1/2 minutes.

Frost with your favorite frosting. We like this cream cheese frosting:

Combine:
8 oz softened cream cheese
1 stick softened butter
1 teaspoon vanilla
3 Cups powdered sugar

Savory Sunday!

Chicken Enchiladas

This recipe makes 4 flour tortilla enchiladas with sauce left over to spread on top. You can easily double this recipe to make more.

1 can chicken
1 can Cream of Chicken Soup
1 cup sour cream
1/2 - 1 cup salsa, depending on how spicy you like them
shredded cheese, we like Colby-Jack
4 flour or 8 corn tortillas

In a bowl combine chicken, soup, sour cream and salsa. Spoon mixture into tortilla, cover with cheese and roll up. Place in 8x8 pan. Repeat with for the other 3 enchiladas. Top all enchiladas with more cheese and spread with remaining chicken mixture.

Bake at 350 for 20-25 minutes. To serve, top with more sour cream and salsa and guacamole and rice and beans on the side.

You could also put the rice and beans inside before rolling and baking

Sweet Tooth Saturday!

Don't let the name of these scare you! This is my husband's family's favorite treat!

Snot Bars

2 cups white Karo syrup
2 cups sugar
2 cups peanut butter
1 package milk chocolate chips
12-14 cups Special K Cereal

In saucepan over low heat mix Karo syrup and sugar until sugar is dissolved.
Add peanut butter and stir until smooth.
Add cereal.
Press into buttered sheet cake pan.
Melt chocolate chips in microwave and spread over cereal mixture.

Savory Sunday!

Potato Skins

Pre-baked Potatoes
Cheddar Cheese
Cooked and Crumbled Bacon
Chopped Grean OnionsMelted Butter

If you bake the potatoes in aluminum foil be sure to unwrap them right out of the oven so the skins don't get soggy. Once they are cool enough cut the potatoes in half and scoop out the center, leaving about a 1/2 inch layer of potato. Brush the potatoes all over with melted butter and put under the broiler for about 6 to 8 minutes or until they look a little browned. Now add the cheese, bacon and green onions, broil again for 1 to 2 more minutes or until the cheese is melted.

Sweet Tooth Saturday!

Caramel Frosting Brown Sugar Drops

2 3/4 cups all-purpose white flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, slightly softened
1 1/3 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup sour cream
1 cup chopped pecans, divided (optional)

Caramel Frosting

7 tablespoons unsalted butter, cut into chunks
3/4 cup packed light brown sugar
1 tablespoon light corn syrup
1 1/4 teaspoons vanilla extract

Preheat oven to 350.
Grease several baking sheets or spray with nonstick spray.
In a medium bowl, with electric mixer on medium speed, beat together the flour, baking soda and salt, set aside.
In a large bowl with eletric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the eggs, vanilla and beat until evenly incorporated.
Lightly beat in half of the flour mixture.
Add the sour cream and beat until well blended.
Stir in the remaining flour mixture and a generous 3/4 of the pecans, if using, until evenly distributed.
Using a heaping 1/8 measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds.
Space them about 2 1/2" apart. Using a greased hand, pat down the cookies until flattened on top.
Bake cookies, one sheet at a time, in the upper third of the oven for 9-12 minutes, or lightly tinged with brown at the edges and barely firm when pressed in the center. Reverse the sheets from front to back halfway through baking to ensure even browning.
Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1-2 minutes.
Using a spatula, carefully transfer the cookies to a wire rack. Let stand until completely cooled.

Caramel Frosting

In a medium saucepan, melt the butter over medium high heat. Bring to a boil and gently simmer, stirring occasionally until it smells very fragrant and turns slightly golden, about 3 minutes. watch carefully. Stir in brown sugar and cook, stirring for 1 minute more. Stir in 2 1/2 tbls of hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth.
Set the frosting aside, stirring occasionally until it cools and stiffens, just enough to spread, 2-4 minutes.
Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, generously top the cookie tops with frosting.
If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup of the pecans over the top of each cookies before frosting sets.
If at any point the frosting stiffens too much to spread, stir in just enough hot water to make it spreadable. Let the cookies stand until the frosting sets, about 45 minutes.
Store in a single layer with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.

Thanks Food.com!

Savory Sunday!

Bread Dip

Mix together:
8 ounces softened cream cheese
1/2 cup sour cream
1/2 teaspoon garlic salt (more if needed)
1 package Buddig sliced beef (lunchmeat), chopped

Serve with french or sourdough bread cubes. Also could hollow out a round bread to serve in.

Sweet Tooth Saturday!

Carrot Cake

Beat together:
2 cups sugar
1 cup oil
4 eggs
Then add:
2 teaspoons vanilla
2 cups grated carrots
10 ounces crushed pineapple
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Combine well.
Bake at 350 for about 1 hour. Cupcakes bake 20 minutes. In bundt pan, cook longer until top is no longer wet looking.

Frost with Cream Cheese Frosting
8 oz softened cream cheese
1 stick softened butter
3 Cups powdered sugar

Savory Sunday!

We had this for dinner the other night and it was AMAZING, so quick and easy too!

Roasted Asparagus and Zucchini

1 lb asparagus
1 zucchini
olive oil
salt
pepper
garlic salt

Break off the tough ends of the asparagus and, if they're thick, peel them. Cut zucchini into 1/4 inch discs. Place the asparagus and zucchini on a baking sheet, drizzle with olive oil, then toss to coat the asparagus and zucchini completely. Spread the asparagus and zucchini in a single layer and sprinkle liberally with salt and pepper. Then sprinkle with garlic salt. Roast the asparagus and zucchini for 18-25 minutes, until tender but still crisp.

Sweet Tooth Saturday!

These are my husbands favorite cookies! They are super yummy!

Oatmeal White Chocolate Chip Cookies

1 cup softened butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups finely blended oatmeal (in a blender) or to make chunkier cookies, do not blend the oatmeal
1.2 teaspoon salt
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 package white chocolate chips

Cream together butter, sugar, brown sugar, eggs and vanilla.
Add oatmeal and salt, combine.
Add remaining ingredients and combine well, add chips last.

Drop and bake on ungreased cookie sheet at 350 for 10-12 minutes.

Savory Sunday!

Cauliflower Casserole

16 oz frozen cauliflower cooked and broken up in to very small pieces.
8 oz cream cheese
8 oz grated cheddar
1 cup cooked chicken pieces
1/2 cup ranch dressing (if you have it, good without or on top)
green onions to taste
salt and pepper to taste
paprika

Mix all ingredients together and spread into a greased 8x8 baking dish, sprinkle with paprika,
bake at 350 for 25 minutes or until bubbly and hot.

Sweet Tooth Saturday!

I made these for our family reunion today. They are pretty dang good! Thanks Picky Palate! I plan on making many more recipes from Picky Palate!

Chocolate Mousse Filled Snickers Cupcake

1 Devils Food Cake Mix
1 small box of chocolate fudge instant pudding mix
4 eggs
1/2 Cup vegetable oil
1 Cup milk
1 Cup sour cream

Chocolate Mousse Filling
2 Cups heavy whipping cream
2 Cups melted chocolate chips

Chocolate Butter Cream Frosting
1 stick softened butter
2 1/2 to 3 Cups powdered sugar
1/4 Cup cocoa powder
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare cupcakes place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 1 1/2 minutes. Scoop batter evenly into 24 cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through, a toothpick comes clean from center. Remove and let cool.

2. To prepare mousse, whip heavy cream with a stand or electric mixer until looks like whipped cream, until stiff peaks form. Gently fold in melted chocolate that has cooled for 5 minutes. Continue folding until well combined then transfer batches into a piping bag. When cupcakes have cooled press the tip of the piping bag into the center of the cupcake about 1 inch then press mousse into center. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

24 cupcakes

Savory Sunday!

Stuffed Mushrooms

12 large mushrooms, depending on size, maybe more if they are small
2 Tablespoons butter
1 medium onion, chopped fine
1/4 cup green pepper, chopped fine
1/2 cup diced pepperoni
1 small garlic clove, minced or 1/8 teaspoon instant minced

Wash mushrooms, pop off stems and chop stems.
Melt butter in pan, add onion, green pepper, pepperoni, garlic and mushroom stems and saute until veggies are tender.

Mix together:
1/2 cup finely crushed soda crackers
3 Tablespoons Parmesan cheese
1 Tablespoon parsley
1/2 teaspoon oregano
1/3 cup chicken broth

Stir veggie mixture and cracker mixture together.
Spoon into mushrooms.
Place in baking dish
Pour about 1/4 inch of water into baking dish.
Cover dish with tinfoil.
Bake at 325 for 25 minutes.

Sprinkle with more Parmesan cheese or your favorite cheese and melt in oven.

Sweet Tooth Saturday!

Crepes

3 eggs
1/4 cup oil
1 1/4 cup milk
1 Tablespoon sugar
3/4 cup flour
1/2 teaspoon salt

Beat eggs until fluffy, then add remaining ingredients. Mix well.

Cook on dry skillet until holes appear on top side, then flip and cook on other side.

Serve with syrup, powdered sugar, berries and cream or whatever you desire. Serve hot or cold.