Ingredients:
* 1 box Uncle Ben's Long Grain Wild Rice (original recipe)
* 1 can cream of mushroom soup
* 1 can cream of celery soup
* 2 soup cans of water
* 3-4 chicken breasts
Directions:
1.) In a large bowl, mix together rice (and seasoning packet), soups, and water.
2.) Pour rice mixture into a greased greased 9x13 baking dish.
3.) Arrange chicken on top of rice mixture.
4.) Cover with foil and bake at 350 for 2 1/2 hours.
Original recipe found at http://thriftydecorating-nikkiw.blogspot.com
Tuesday, April 23, 2013
Wednesday, April 17, 2013
Holiday Brownies
Ingredients:
*1 box fudge brownie mix (water, vegetable oil and eggs called for on brownie mix box)
*3-4 cups miniature marshmallows
*1 cup M&Ms
*1/4 cup semisweet or milk chocolate chips
Directions:
1.) Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray. Make brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
2.) Bake 23 minutes. Sprinkle with marshmallows; bake 5 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.
3.) In small microwavable bowl, microwave chips uncovered on High 15 seconds; stir. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows.
Side Note:
I made these with pastel colored M&Ms for Easter. However you can change the color of the M&Ms to match any holiday or celebration.
Original recipe found at www.bettycrocker.com/recipes
*1 box fudge brownie mix (water, vegetable oil and eggs called for on brownie mix box)
*3-4 cups miniature marshmallows
*1 cup M&Ms
*1/4 cup semisweet or milk chocolate chips
Directions:
1.) Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray. Make brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
2.) Bake 23 minutes. Sprinkle with marshmallows; bake 5 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.
3.) In small microwavable bowl, microwave chips uncovered on High 15 seconds; stir. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows.
Side Note:
I made these with pastel colored M&Ms for Easter. However you can change the color of the M&Ms to match any holiday or celebration.
Original recipe found at www.bettycrocker.com/recipes
Wednesday, April 10, 2013
Cheddar Bacon Ranch Chicken Pasta
Ingredients:
*1 lb mostaccioli or other short pasta
*6 strips bacon, diced
*1 Tbsp butter
*2 boneless skinless chicken breast halves, cut into bite-sized pieces
*2 Tbsp all-purpose flour
*1 packet ranch dressing mix
*2 cups milk
*1 cup shredded cheddar cheese
*salt and pepper to taste
Directions:
*1 lb mostaccioli or other short pasta
*6 strips bacon, diced
*1 Tbsp butter
*2 boneless skinless chicken breast halves, cut into bite-sized pieces
*2 Tbsp all-purpose flour
*1 packet ranch dressing mix
*2 cups milk
*1 cup shredded cheddar cheese
*salt and pepper to taste
Directions:
1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
5. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
5. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.
Recipe found at www.halfhourmeals.com
Wednesday, April 3, 2013
Pretzel Buttons
Ingredients:
*square pretzels
*Hershey's Hugs
*plain M&Ms
Directions:
1.) Preheat oven to 200°.
*square pretzels
*Hershey's Hugs
*plain M&Ms
Directions:
1.) Preheat oven to 200°.
2.) Line a cookie sheet with parchment paper
. Place the pretzels on and top them with the hugs.
. Place the pretzels on and top them with the hugs.
3.) Bake for 4-5 minutes until the chocolate is shiny and soft (but NOT melting - they should still hold their shape).
4.) Carefully place an M&M in the center of each hug and press it down to spread the chocolate.
5.) Allow to cool completely (a few minutes in the fridge works perfectly) and enjoy!
Side Note:
Use the holiday M&Ms (different colors, but still plain); it adds a festive touch!
Recipe found at griffithsrated.blogspot.com
Tuesday, March 12, 2013
Garlicky Baked Shrimp
Ingredients:
*1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too)
*4 cloves garlic, minced
*2 Tbsp. white wine
*salt and pepper
*1/4 cup (4 Tbsp.) melted butter
*1/2 cup Panko bread crumbs
*2 Tbsp. fresh Italian-leaf parsley, chopped
Directions:
1.) Preheat oven to 425 degrees F.
2.) In a bowl, combine the shrimp, garlic, and white wine.
3.) Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
4.) In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.
5.) With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
6.) Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.
Original recipe found at normalcooking.wordpress.com
*1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too)
*4 cloves garlic, minced
*2 Tbsp. white wine
*salt and pepper
*1/4 cup (4 Tbsp.) melted butter
*1/2 cup Panko bread crumbs
*2 Tbsp. fresh Italian-leaf parsley, chopped
Directions:
1.) Preheat oven to 425 degrees F.
2.) In a bowl, combine the shrimp, garlic, and white wine.
3.) Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
4.) In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.
5.) With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
6.) Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.
Original recipe found at normalcooking.wordpress.com
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