You can’t go wrong with this casserole unless you have a nut allergy. Trust me! This one will be a hit! The best part is there is NO COOKING INVOLVED! Yes! You read that right. You’ll have people asking you to bring this one over and over to gatherings! The recipe is in the picture.
I saw someone on FB make this the other day and it was all done in one baking dish! Easy and less clean up! Do you need a quick meal for the holidays that feeds plenty and is quick? This is for you! It is a little spicy so if that's a problem for you, simply switch the sauce to an Alfredo sauce.
Easy Chicken Alfredo
1 12 oz. box Rotini pasta
1 bottle Wild Wings Garlic Parmesan sauce*
1 cup milk
2 cups chicken both
1 block of cream cheese
3 cups shredded chicken
1 12 oz bag of frozen broccoli
½ tsp Italian seasoning
1 cup shredded parmesan cheese
In a 9x13 baking dish, layer:
Rotini Pasta
Wild Wing Sauce
Milk
Chicken Broth
Cream cheese in the center
Broccoli sprinkled around cream cheese
Sprinkle Italian seasoning on top
Cover with foil and bake at 425 degrees for 35 min. Remove foil and stir until well mixed. Top with Parmesan cheese and return to oven uncovered for 5 minutes.
*This dish is a little spicy so you could use an Alfredo sauce instead of the Wild Wings sauce if you don’t like a little kick.
Here is a quick and easy treat for the Fall. Guess what the best part is! It tastes like the nougat filling inside a Baby Ruth candy bar! You could add in some milk chocolate chips for the full fledged goodness of a Baby Ruth. 😋 All you need is a can of cocktail peanuts, a bag of candy corn, and a ziploc bag.
1 cup cocktail peanuts
1/3 - 1/2 cup candy corn
1/2 cup milk chocolate chips, if desired
Pour into a ziploc bag and mix well.
THAT'S ALL THERE IS TO IT!!! Grab a handful and enjoy!!
Brownies are always a welcome treat! I saw a bag of Butterfinger Bits in the grocery store and thought they would be good in brownies. I followed the directions on the brownie mix box and then added 1 bag of Butterfinger Bits. I had to cook them about 9 minutes longer than the box recommended. They came out a little chewier than normal, but they tasted good! Would you like to make them a little richer? Top them with some caramel sauce!
I picked up couple of Vidalia onions with the intention of caramelizing them. They are so good I could eat a whole bowl of them. Hubby is the same way. They are extra good on a burger, on top of a steak, or grilled pork chops. I think I'll fix hamburgers tomorrow and top them with these onions. You know what's even better? Add fresh sliced mushrooms to the onions while your cooking them!
Caramelized Onions
2 Tb. olive oil
2-3 large onions, sliced and halved
a little salt
1 Tb. balsamic vinegar
1/4 cup water
Heat the olive oil in a pan on high heat. Add onions and cook for 10 min. Stir continuously with a spatula. Onions will begin to brown. Turn heat down to medium and cook 10 more min. Sprinkle salt over onions and add water. Cover pan and stir frequently. Add balsamic vinegar and stir to coat. Turn heat down to low and cook for 10 more minutes. Vent the lid on the pan. Continue to stir until done.
When my kids were little, it was sometimes hard to find foods they would eat. This recipe is something they would always eat! The funny thing is now it's my granddaughter's favorite food! She turned 12 last month and asked her mom to make them for her party. I was thrilled to know that this recipe has now been enjoyed by 3 generations! Wait a minute. That really makes me sound old. Oh well, it is what it is. The grands will be coming for a few days next month and I'll be making these for them.
Bar-B-Cups
1 lb. ground beef
Barbecue sauce to taste
1 Tb. minced onion
2 Tb. brown sugar
1 10oz. flaky biscuits
Shredded cheddar cheese
Preheat the oven to 400 degrees. Spray 10 muffin cups in a cupcake pan with cooking spray. Brown the ground beef, drain, and chop up. Return the meat to the pan. Stir in the barbecue sauce until everything is coated well. Stir in the onion and brown sugar. If the mixture looks a little dry, add a little more sauce. Cook for another minute or two until everything is well mixed. Place one biscuit in each muffin tin and firmly press the biscuit into the bottom and up the sides. Spoon in about ¼ cup of the meat mixture into each biscuit-lined cup. Top with shredded cheese. Bake at 400 degrees for 10-12 minutes until the biscuits are golden brown. Cool for a minute and remove from the pan.
*To make ahead, prepare as directed, cover, and refrigerate for up to 2 hours. Bake as directed.
**Make these in mini muffin tins and use them as an appetizer.
