Sweet and Sour Chicken and Rice

4  boneless, skinless chicken breasts, cooked and cubed
1 cup celery, chopped
2 cups rice, cooked
2 cans cream of chicken soup
3 tablespoon minced onions
1/2 pint sour cream
1 tablespoon Mayonnaise
1 cup corn flakes
1/3 cup slivered almonds

Mix all ingredients except corn flakes and almonds together in casserole dish.  Top with almonds and cereal. Bake at 350 degrees for one hour.  If making the day before serving, do not add topping until ready to bake.

Tilapia with creamy sauce

Ingredients

    * 4 (4 ounce) fillets tilapia
    * butter flavored cooking spray
    * 4 teaspoons margarine, melted
    * 2 tablespoons lemon juice
    * 2 tablespoons chopped fresh dill weed
    * 1 tablespoon lemon-pepper seasoning
    *
    * 4 teaspoons cream cheese
    * 5 tablespoons lemon juice, or to taste
    * 2 tablespoons chopped fresh dill weed

Directions

   1. Preheat the oven to 375 degrees F (175 degrees C).
   2. Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
   3. Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
   4. While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
   5. Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

Teriyaki Burgers

1/4 cup soy sauce
1/4 cup sugar
2 tsp red wine vinegar
1 tsp sesame oil
1/2 tsp garlic, minced
1/4 tsp ground ginger
1 1/2 lbs lean ground beef

In medium bowl, combine soy sauce, sugar, vinegar, oil, garlic and ginger. Mix until sugar is dissolved. Add ground beef. Mix with hands until completely mixed. Shape into 6 patties. Arrange in a gallon freezer bag with waxed paper between each burger. Label and freeze.

To serve: Grill or broil until cooked through. Serve on toasted hamburger buns with grilled pineapple rings and lettuce. Drizzle with Sweet Onion Sauce.

6 Servings

Taco Ring

3/4 lb lean ground beef
1/3 cup onion, chopped
1 1.25 oz env taco seasoning
1/4 cup water
2 eggs
1/2 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
2 8 oz cans refrigerated crescent roll dough

Brown ground beef with onion. Add taco seasoning and water. Cook and stir until thoroughly mixed and most of the water is gone. Stir in eggs and cheese. Remove from heat. Unroll crescent roll dough. Separate into triangles. Place 2 tablespoons taco mixture on the short side of each triangle. Starting with short side of triangle, roll up ending with point. Place on baking sheet. Bake at 375° for 10 to 15 minutes. Allow to cool. Place each Taco Crescent into a sandwich bag. Place individually wrapped crescents into a freezer bag. Label and freeze.

To serve: Thaw. Heat briefly in microwave. For crisper crescents, heat in toaster oven.

16 Crescents

Taco Pie

Ingredients

    * 1 (8 ounce) package refrigerated crescent rolls
    * 1 pound ground beef
    * 1 (1 ounce) package taco seasoning mix
    * 1 (16 ounce) container sour cream
    * 8 ounces shredded Mexican-style cheese blend
    * 1 (14.5 ounce) package crushed tortilla chips

Directions

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
   3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
   4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Sunflower Broccoli Salad

Ingredients

    * 2 cups fresh broccoli florets
    * 2 bacon strips, cooked and crumbled
    * 1 green onion, chopped
    * 3 tablespoons raisins
    * 1 tablespoon sunflower kernels
    * DRESSING:
    * 1/3 cup mayonnaise
    * 4 teaspoons sugar
    * 2 teaspoons white vinegar

Directions

   1. In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

Real Chile Relleno

Ingredients

    * 4 large poblano peppers
    * 1/2 cup shredded mozzarella cheese
    * 1/2 cup shredded Monterey Jack cheese
    * 1/2 cup shredded Cheddar cheese
    * 1/4 cup all-purpose flour for dredging
    *
    * 1 (14.5 ounce) can Mexican-style stewed tomatoes
    * 1 tablespoon vegetable oil
    * 1/2 onion, chopped
    * 1 clove garlic, minced
    * 1 1/2 cups chicken broth
    * 2 tablespoons distilled white vinegar
    * 1 teaspoon dried Mexican oregano, crushed
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon black pepper
    * 1/2 teaspoon hot pepper sauce (such as Cholula®)
    * 1/8 teaspoon ground cinnamon
    *
    * 1/3 cup all-purpose flour
    * 1/2 teaspoon salt
    * 5 egg whites at room temperature
    * 1 egg yolk, beaten
    *
    * 1/4 cup all-purpose flour for dredging
    * 1 cup oil for frying, or as needed
    * sour cream for garnish

Directions

   1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
   2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
   3. Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
   4. To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
   5. Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
   6. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
   7. Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

QUICK GREEN CHILE STEW

QUICK GREEN CHILE STEW
Hands-on time: 20 minutes
Time to table: 40 minutes
Makes about 12 cups

1 tablespoon olive oil
1 large onion, chopped
2 large poblano peppers, cored, seeds and membranes trimmed, chopped
Water as needed, a tablespoon or two at a time

15 ounce can black beans
15 ounce can kidney beans
15 ounce can chickpeas
15 ounce can black-eyed peas
15 ounce can chopped tomatoes (I used two, one would have been better)

15 ounce can or jar of green chile sauce

Something creamy - sour cream, cottage cheese
Chopped cilantro

In a very large pot or Dutch oven, heat the olive oil til shimmery on MEDIUM HIGH. Add the onions and peppers as they're prepped, stir to coat with fat. Cover and cook until golden, stirring occasionally and adding water as needed to prevent burning. Add the beans (including the liquids) and tomatoes and bring to a boil. Add the green chile sauce and pumpkin and return to a boil. Serve topped with something creamy and chopped cilantro.

Potato Basmati Rice Casserole

Potato Basmati Rice Casserole is an unusual side dish recipe that has the best combination of textures and flavors. Serve it with baked chicken or salmon.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients:

    * 2-1/2 cups basmati rice
    * 3 cups chicken or vegetable broth
    * 2 russet potatoes, peeled and thinly sliced
    * 2 tablespoons olive oil
    * 3/4 cup diced dried apricots
    * 3/4 cup broken salted cashews
    * 1/4 cup orange juice
    * 2 teaspoons curry powder
    * Salt and pepper to taste
    * 1-1/2 cups water
    * 1/4 cup butter, melted

Preparation:
In medium saucepan, combine rice and the broth. Bring to a boil; cook for 10 minutes or until water is absorbed. Set aside.

Place olive oil in large skillet; heat over medium heat for 2 minutes. Carefully add the potato slices, arranging evenly in skillet. Cook for 7-8 minutes, turning occasionally with a spatula, until the potatoes begin to brown.

Stir apricots, cashews, orange juice, curry powder, and salt and pepper into the partially cooked rice. Spread over the potatoes. Drizzle with water and melted butter. Cover skillet tightly.

Cook over low heat, shaking pan occasionally, until rice is tender, about 25-35 minutes. Let stand, covered, off the heat for 10 minutes, then serve. Serves 8

Pesto Turkey Burgers

 INGREDIENTS (Nutrition)

    *   2 pounds lean ground turkey
    * 3 tablespoons basil pesto
    * 1-1/2 teaspoons minced garlic
    * 3/4 cup crumbled feta cheese
    * 2-1/4 teaspoons seasoned salt
    * 3/4 cup bread crumbs
    * 3/4 teaspoon seasoned salt


   1. Preheat an outdoor grill for medium-high heat.
   2. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
   3. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

Pesto Eggplant and Rice

Pesto Eggplant And Rice
Eggplant sauteed with onion, garlic, tomato, bay leaf, and thyme. Seasoned with salt and pepper, mixed with rice and chicken stock, and simmered. Tossed with pesto dressing to complete the dish.
Ingredients -
2 teaspoons Olive Oil
1/2 cup Onions, finely chopped
2 cloves Garlic, minced
1-pound Eggplant, peeled, cut into 1/2-inch cubes
1/2 cup Tomatoes, cooked, finely chopped
1 Bay Leaf
1/2 teaspoon Thyme
1 cup Long Grain Rice
2 cups Chicken Stock
1/4 teaspoon Salt, or to taste
1/4 cup Pesto Dressing

Preparation:

1. Add oil to large skillet. Heat over medium heat.

2. Saute onion and garlic until soft, about 3 minutes.

3. Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine.

4. Cover skillet and cook 3 minutes.

5. Add rice, chicken stock, salt and pepper. Stir to combine and return to boil.

6. Reduce heat to low, cover and simmer 20 minutes, or until rice absorbs liquid.

7. Remove from heat, keep covered, and set-aside for 5 minutes.

8. Stir in pesto pasta dressing and serve.

Peanut Butter Cookies 3 Ingredients

1 cup regular granulated sugar,
1 cup of creamy or chunky peanut butter and
1 egg.

Thats it.. In a mixing bowl add the egg and sugar together and mix till its creamy then add the peanut butter.After u mix it all up let the mixture sit on counter for 10 minutes to firm up.After it firms roll it into small balls and put on ... See Morecookie sheet and do a criss cross with your fork to make the little marks on cookie , sprinkle a littrle sugar on top to make a shiny look and pop in oven and bake for 10 minutes on 350 degrees.Makes around 20 -m 22 small cookies.

Peanut Butter and Hot Fudge Pudding Cake

Fix-It and Forget-It Big Cookbook, p. 612

Sara Wilson, Blairstown, MO

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.



½ cup flour

¼ cup sugar

¾ tsp. baking powder

⅓ cup milk

1 Tbsp. oil

½ tsp. vanilla

¼ cup peanut butter

½ cup sugar

3 Tbsp. unsweetened cocoa powder

1 cup boiling water

vanilla ice cream



1. Combine flour, ¼ cup sugar, and baking powder. Add milk, oil, and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker.

2. Mix together ½ cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir.

3. Cover and cook on High 2-3 hours, or until toothpick inserted comes out clean.

4. Serve warm with ice cream.

Peach Cobbler Paula Deen

Ingredients:

1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional
Directions

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. Recipe courtesy Paula Deen

Servings: 8 to 10 servings
Prep Time: 15 min

Pasta with Eggplant

  * 1 pound Fusilli
    * 3 whole Medium Eggplants
    * Olive Oil
    * 1 whole Medium Onion, Diced
    * 4 cloves Garlic, Finely Chopped
    * 28 ounces, weight Diced Tomatoes
    * Fresh Basil
    * Salt And Pepper, to taste
    * Parmesan Cheese To Taste

Preparation Instructions

Cook pasta according to package directions.

Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry.

In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.

Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender. Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.

Garnish with shaved Parmesan and enjoy!

Orange Mango Chicken

Ingredients

    * 1/4 cup and 1 teaspoon olive oil
    * 6 skinless, boneless chicken breast halves
    * 1/8 teaspoon ground thyme
    * salt and freshly ground black pepper to taste
    * 1-1/2 lemon, juiced
    * 1-1/2 cups orange juice
    * 1-1/2 mango - peeled, seeded and sliced
    * 1/4 teaspoon ground ginger
    * 1/8 teaspoon ground cinnamon

Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.

   1. Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
   2. Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 287 | Total Fat: 11.9g | Cholesterol: 68mg

Nacho Bake

http://allrecipes.com/Recipe/Chicken-Nacho-Bake-2/Detail.aspx


Ingredients

    * 4 small boneless skinless chicken breasts
    * 1/2 cup chunky salsa
    * 1/4 cup sour cream
    * 1/2 cup crushed tortilla chips
    * 1/2 cup KRAFT Tex Mex Shredded Cheese

Directions

   1. Heat oven to 400 degrees F.
   2. Place chicken on foil-covered baking sheet. Slice 3 cuts on top of each chicken breast with sharp knife.
   3. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
   4. Bake 20 minutes. Remove from oven; sprinkle with cheese. Bake 10 minutes or until chicken is done (170 degrees F).

Footnotes

    *

    *
      Cooking Know How: Making cuts in the chicken helps to flatten the breast so that the topping stays on.
    *
      Serving Suggestion: Serve with hot cooked rice and a side of corn.

Mixed Berry Crumble

POINTS® Value:    4
Servings:  8
Preparation Time:  7 min
Cooking Time:  40 min
Level of Difficulty:  Easy

This five-ingredient dessert highlights the sweetness of fresh summer fruit. Use any combination of berries you have on hand.*
 

Ingredients
2 cup(s) blueberries  
2 cup(s) raspberries  
3/4 cup(s) all-purpose flour  
2/3 cup(s) unpacked light brown sugar  
1/4 pound(s) butter, melted (1 stick)  
Instructions

    * Preheat oven to 350˚F.

    * Place berries in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan.

    * To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature. Yields 1 piece per serving.

Notes

    * *You can use any combination of fresh berries in season: blueberries, raspberries, blackberries, strawberries, etc. (Could affect POINTS values.)

Ranch Dressing

Ranch Dressing
source: Confections of a Foodie Bride and The Gourmet Cookbook, 2004

3/4 cup mayonnaise (I use light mayo)
3/4 cup sour cream (I use light sour cream)
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 1 cup buttermilk
1 small bunch of chives or 2 scallions, roughly chopped
Small handful of parsley
1 clove garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping or pizza “sauce”, more for dressing. Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.

O m a ’ s S o u r C r e a m C h i c k e n

▪ 2 pounds chicken tenders or chicken breasts
▪ 1 1/2 cups of Pepperidge Farm Seasoned Bread Crumbs (accept no substitutes)
▪ 1 cup (approximately) of full fat sour cream
▪ kosher salt
▪ freshly ground pepper
▪ garlic powder
▪ 1/2 cup unsalted butter, cubed
Preheat oven to 375 degrees F.  This is classic Oma in that it is less about the
recipe and more about the process.  Lay the chicken close together on a foil lined
baking sheet.  Sprinkle with salt, pepper and garlic powder.
Coat with a thick layer of sour cream.
Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the
butter.
Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour
for chicken breasts.
Its ready when the chicken is cooked through and the breadcrumbs are nicely
browned.  In fact, the best part may be the breadcrumbs, even the crusty parts that
kind of fall around the edges of the pan.  The chicken is moist with lovely crunchy
buttery bits on top.

Mexican Dorito Casserole

Mexican Dorito Casserole
Serves 4-6

2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except doritos.

3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Easy Ramen Stir Fry

Easy Ramen Stir Fry

Short Description This takes ramen to the next level under 10 minutes!! Fantastic for a quick lunch or dinner!
 
Cooking Time: 5 minutes
Serving Size: 2
Calories: 413
Grams of Carbs: 50.2
Grams of Fat: 19.9
Grams of Protein: 15.3
 
Ingredients 1 pkg Chicken or Creamy Chicken flavored Ramen
1/2 cup Frozen mixed vegetables
2 Eggs
1 tsp Butter



Instructions Remove Ramen and seasoning pack from wrapper. In a small frying pan, break up Ramen and cover with water. Add frozen mixed vegetables. Boil until noodles and vegetables are tender (4-5 minutes). Drain noodles and vegetables. Add butter, eggs, and seasoning pack to the noodle mixture. Cook on medium heat until eggs are fully cooked, stirring frequently (about 2 minutes). Enjoy!!

CROCK POT TERIYAKI CHICKEN

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Note:  I halved the recipe and it still worked fine in my crock pot.  It might not need the full 4 hours time.

Chicken White Bean Chili

Chicken White Bean Chili

4 chicken breasts
1 onion, chopped
3 garlic cloves
1/4 c butter
5 c chicken broth
1 bullion cube
3 cans (15 oz) small white beans
4 tsp cumin
2 tsp oregano
1 tsp cayenne
4 oz chopped green chilis
3 c jack cheese
2 C sour cream

Saute onion and garlic in butter. Transfer to crock pot (I sprayed mine with cooking spray first). Add all but last 2 ingredients and cook on low for 6 hours. 1/2 hour before serving, add cheese and sour cream and cook additional 30 minutes. I actually cooked mine part on high because I put my chicken in frozen. :)

Cheesy Vegetable Chowder

2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)
1 Tablespoon minced garlic
4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Cheesy Chicken Ranch Lasagna

Cheesy Chicken Ranch Lasagna
Adapted from Real Mom Kitchen

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. dry Ranch dressing mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.  Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
*Next time I will try penne pasta (maybe like 2 1/2 C worth pasta uncooked) and do it like a casserole.

Better Than Sex Cake

Better Than Sex Cake

1 box chocolate cake mix (+ whatever it calls for on the back)
1 can sweetened condensed milk
1 jar hot fudge sauce
1-8 oz container of cool whip
4 Score Bars, crushed

Make and bake cake according to box directions. As soon as it comes out of the oven, poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over the top. Let cool completely. Next spread fudge over the cake, and put in the fridge to set. When it is cool, spread coolwhip over the top and then top with crushed score bars. Refrigerate leftovers. I like this cake better the next day as the cake gets more moist.