I have always been a fan of chicken and rice casserole, but I really liked it with the addition of cheddar cheese. We both liked this recipe, the only things I would change next time is adding a little salt, and adding a little more cheese. I served it with steamed broccoli and apple sauce. It takes a little time to cook, so prepare ahead of time. I didn’t realize how long it had to bake for, so we had a really late dinner :)
Cheesy Chicken and Rice Casserole
Source: Tastes Better From Scratch, adapted from Favorite Family Recipes
4 boneless skinless chicken breasts
2 cups uncooked long grain white rice, not minute rice
1 1/2 cups shredded cheddar cheese, divided
1 tsp. ground black pepper
2 (10.5 oz) cans cream of chicken soup
1/2 cup chicken broth
1 envelope dry onion soup mix
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Layer rice, 1 cup of cheese, and pepper in bottom of pan. Top with chicken breasts. Spoon cream soup over chicken, spreading to make an even layer. Mix water, chicken broth, and onion soup mix together and pour over casserole. (I picked out the large pieces of dry onion for my onion hating husband). Bake uncovered for 1 1/2 hours, checking after one hour. If water is absorbed before rice and chicken are completely cooked, you can add 1/2 cup water. Remove from oven, add 1/2 cup cheese. Bake for 5 minutes, or until cheese is melted.
My two year old loves macaroni and cheese, so I was excited to try this recipe out on him. I’m sure glad I did, he loved it. I thought it was good too. It kind of reminded me of Stouffers frozen macaroni and cheese. I have tried a crockpot macaroni and cheese recipe before, and it didn’t turn out very good. The milk in that recipe curdled in the crockpot. I didn’t have that problem with this recipe, it was smooth and creamy.
Crockpot Macaroni and Cheese
Source: Six Sisters, originally from Paula Deen
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 teaspoon salt, plus more to taste after cooking
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally.
We love to eat granola bars for snacks, or take them in our lunches to work. I thought this recipe looked delicious and easy, so I thought I would give it a try. We all liked it, including my 2 year old. It had great peanut butter taste, and was super simple to make. I think next time I make them, I will add in some mini chocolate chips.
Chewy Peanut Butter Granola Bars
Source: slightly adapted from Mom On A Mission, originally from Kraft
2 cups quick oats
2 cups Rice Krispie cereal
3/4 cup natural creamy peanut butter
1/2 cup honey
1/8 teaspoon salt
1/4 cup brown sugar
1 tsp vanilla extract
Line an 8 by 8-inch baking dish with aluminum foil or parchment paper leaving a 2-inch overhang.
In a large microwave safe mixing bowl, combine peanut butter, honey, brown sugar and salt. Heat mixture on HIGH power for 1 minute, remove and stir. Return to microwave and heat on HIGH power 1 minute longer. Remove from microwave, pour in vanilla and whisk mixture for 30 seconds.
Add oats and Rice Krispies to peanut butter mixture and toss well to evenly coat.
Pour mixture into prepared baking dish, firmly press mixture into an even layer with the back of a measuring cup sprayed with cooking spray. Press hard to compact.
Cover with plastic wrap and freeze 10 – 15 minutes or chill in refrigerator 30 minutes. Lift bars from dish using foil or paper overhang and cut into bars or squares. Store in an airtight container in the refrigerator.
One of my favorite cooking shows is The Pioneer Woman, on Food Network. Her recipes are easy, delicious, comfort food. I have made this recipe twice now, adapting it a little for our tastes. We both enjoyed it. My husband doesn’t like onions, so I substituted sautéed mushrooms instead.
The Marlboro Man Sandwich
source: adapted from Pioneer Woman
2-3 pounds cube steak
1 pound sliced white button mushrooms
4 French/deli rolls
2 sticks butter
Lawry’s Seasoned Salt
Onion powder, salt and pepper
1/2 cup Worcestershire sauce
Saute the sliced mushrooms in 1/4 cup butter, seasoning to taste with salt, pepper, and onion powder. Remove from skillet and set aside.
Slice cube steak into 1/2 inch strips, slicing against the grain. Season with Lawry’s.
In the same skillet, heat 2 tbsp. of butter over high heat until melted and beginning to brown. Add the cube steak in a single layer. Cook until one side is brown, then flip and cook until brown.
Now add 1/2 cup Worcestershire sauce and 5-6 shakes of Tabasco. Now add another 2 tbsp. of butter. Add the cooked mushrooms, stir to combine.
Halve and butter the French rolls and brown them on a separate skillet.
To assemble, lay the bottom half of a french roll on a plate. Place the meat mixture, followed by a spoonful of juice from the pan. Top with cheese and top of roll.
My favorite thing at the Olive Garden is the salad and breadsticks. I usually fill up on these two things, and then have a hard time eating any pasta. I found this recipe on Pinterest, and couldn’t pass it up. It took a little time and effort to make these, but they were worth it. I thought they were really good. I loved the buttery, garlicky topping….just like Olive Gardens.
Copy Cat Olive Garden Breadsticks
Source: Readable Eatables
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt
2 Tbs butter, softened
4-5 Cups flour
3 Tbs butter melted
1 tsp garlic powder
For the dough: Pour water, yeast, and sugar into a stand mixer and let rest about 10 minutes; until frothy. Add salt, butter, and 2 cups of flour; mix on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix dough on medium speed about 5 minutes, until it is soft and easy to work with.
Let the dough rest in the bowl until doubled in size, about one hour. Roll the dough out on a lightly floured surface into a long log shape. Take a knife (coated with cooking spray), and cut log into 12-14 pieces. Roll each one of the pieces into 6 inch long snakes. Spray two large cookie sheets with cooking spray, and place the snakes 2 inches apart. Preheat oven to 170 degrees. Place breadsticks into oven and let rise, until doubled in size; about 15 minutes. Remove from oven.
Turn oven up to 400 degrees. Brush breadsticks with 1 1/2 tablespoons melted butter, and sprinkle with sea salt. Bake for 12-14 minutes, or until golden brown. Remove from oven and brush with the remaining butter/garlic powder. I doubled the butter/garlic powder for mine.
We have our own chickens, so I am always looking for great ways to use our fresh eggs. I had never tried quiche before this recipe. We all loved it. I have made this at least a dozen times. I love that it is something a little different to cook for dinner, and it is really simple to put together. It does have to cook for 40-50 minutes, but it is totally doable on a weeknight. I hope you like it as much as we do!
Cracked Out Quiche
Source: Plain Chicken
1 9-inch deep dish pie crust
3 oz bacon pieces
1 cup shredded cheddar cheese
1/4 cup milk
1/4 cup heavy cream
1/2 cup Ranch dressing
Place bacon in bottom of pie crust. Top with cheese. Whisk together eggs, milk, and Ranch dressing. Pour over bacon and cheese. Preheat oven to 375 degrees. Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.
I made this pasta salad for my son’s second birthday party, and everyone enjoyed it. I have made it a few times, and my husband and I love it. It’s super easy to make, and stores well.
Aunt Connie’s Pasta Salad
Source: My aunt, original source unknown
1 cup cubed hard salami
12 oz package of tri color rotini pasta
1 cup fresh chopped broccoli
1/2 cup sliced black olives
3/4 cup chopped tomatoes
1 1/2 cups cubed cheddar cheese
1 cup real mayo
1 cup Italian dressing
Cook pasta al dente; drain. Combine all ingredients in a large bowl. Refrigerate overnight before serving.
I made this for Easter dinner with my family, and we all enjoyed it. I love the combo of peanut butter and chocolate. This dessert is super rich, so no need to double it if making for a large crowd. All you need is a spoonful!
Chocolate and Peanut Butter Brownie Trifle
Source: The Cookin’ Chicks
1 2/3 cups sugar
3/4 cup baking cocoa
1 1/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp water
3/4 cup melted butter
2 tsp vanilla extract
Peanut Butter Filling:
1 (8oz) package cream cheese, softened
2 cups powdered sugar
1 cup peanut butter
2/3 cup milk
16 oz cool whip
4 peanut butter cups, chopped
Preheat oven to 350 degrees. Grease a 13×9 inch pan. Combine dry brownie ingredients in a large bowl, stir. Add in wet ingredients, stir until well mixed. Spread batter into pan. Bake 20-24 minutes, or until toothpick comes out clean when inserted. Let brownies cool completely.
In a different bowl, combine cream cheese and powdered sugar. Beat until smooth. Add in peanut butter and milk and mix til combined. Fold in cool whip, combine.
Take out half the brownies and crumble them into the bottom of a trifle bowl or large glass bowl. Add a layer of the peanut butter mixture. Take the other half of the brownies and crumble on top of peanut butter layer. Put the last layer of peanut butter mixture on top of brownies. Sprinkle chopped peanut butter cups on top. Refrigerate until serving time.
I used to work in the Birthing Center at the hospital I still work at. There is a big binder full of recipes that the girls have shared, and I loved to go through it. I work in the nursery now, and I was thinking about that binder the other night; so I decided to go through it. I found this recipe, and decided to give it a try. My husband really loves Alfredo sauce, any time we go out for Italian he always orders it. We both thought this was really good, and I will definitely make it again. I served it over fettuccine noodles, with grilled chicken on top. To make this meal even easier, I used frozen grilled chicken from Tyson.
Olive Garden Alfredo Recipe
Source: Shantell Varone, original source unknown
1 pint heavy cream
1 stick butter
2 tbsp. cream cheese
3/4 cup Parmesan cheese
1 tsp garlic powder
salt to taste
8 oz. fettuccine noodles
Combine butter, heavy cream, and cream cheese in a saucepan. Simmer until all is melted and mix well. Add Parmesan cheese and garlic powder. Simmer 15-20 minutes on low. Season to taste with salt. Serve over fettuccine noodles.
**This recipe doesn’t make alot of sauce. It makes around 4-5 servings, using 1/2 package of fettuccine noodles**
One of the girls at work was heating these beans up in the break room at work, and it smelled so good. It smelled alot like chili. I asked her what she was eating that night, and she said ol settlers beans. I had never heard of them. She said it was a combo of ground beef/pork, beans, in a sweet sauce. I thought it would be something my family would like, so I asked her for the recipe. We both liked this recipe. My husband said it tasted like baked beans. It is alot like baked beans, but a little heartier with the addition of the meat. I will be making this again.
Ol Settlers Beans
Source: Dee, original source unknown
2 pounds ground beef or 1 pound ground beef and 1 pound of breakfast sausage
1 can pork and beans, kidney beans, and butter beans
1/3 cup of bbq sauce
1/3 cup brown sugar
1/3 cup ketchup
1 tsp to 3 tsp chili powder; depending on your taste
1 small onion, chopped (optional) I used 1 tsp onion powder
**Dee said to adjust the bbq sauce/sugar/ketchup to taste
Brown meat and onion; drain grease. Transfer to a crockpot, and add the rest of the ingredients. Stir well. Cook on low until ready to serve (I let mine cook 4 hours).