Back to My Childhood

 When I was little, my mom would make a broccoli and cheese casserole for holidays.  It was always a favorite.  I found this recipe and made a few little changes.  When I tasted it, it took me right back to my childhood.  The main difference is I didn't use Cheez Whiz and I made it into individual servings.  With there only being 2 of us at home now, the individual servings is nice.  If you put it in mini muffin pans, you could use it as an appetizer.

 

Broccoli and Rice Cups

2 cups cooked rice

1 12 oz bag of broccoli, chopped finely

1 cup shredded cheddar

1 Tb. minced garlic

2 eggs, beaten

1 Tb. minced onion

Salt and pepper to taste.

Mix well and scoop mixture into greased muffin tins.  Top with more cheese.  Bake at 350 degrees for 25 min.  You may have to run a knife around the edges of each muffin cup to loosen.

      

Spring Chicken

 Spring Break was this past week.  I had time to leisurely do things and enjoy getting some much needed rest.  I found this recipe and made it tonight.  To make it super easy, I cooked the chicken in the crock pot on high for 4 hours and then took 2 forks to shred it.  I just realized I left out the salt and pepper when I made it, but it was still good!  I wish I had remembered to take the picture while it was still in the dish.  I hope you enjoy this as much as we did!

 

Easy Chicken and Dumplings

2 cooked and shredded chicken breasts

1 cup self-rising flour

1 cup milk

1 stick melted butter

Salt and pepper to taste

1 can chicken broth

1 can cream of chicken

 

Spray a 9x13 pan and put shredded chicken in it.  Drizzle 1stick of butter over the chicken.  Salt and pepper to taste.  Mix 1 cup milk and SR flour.  Pour over the chicken without stirring.  Mix cram of chicken and chicken broth.  Pour over the top, but do not stir.  Bake at 375 degrees for 45 min.  Let stand for 5 minutes before serving.

 

Best Casserole EVER!

 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.

Easy Chicken Alfredo

 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.

Oh Baby!!!

 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!!