Creamy Chicken and Rice Bake*

I found this on the wrapper of a can of evaporated milk:

1 can (12 fl. oz) Carnation Evaporated Milk
1 pkg (3 oz) cream cheese, softened
1 can cream of chicken soup
1/2 cup of water
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1 bag (16 oz) frozen broccoli, cauliflower, and carrots thawed
2 cups cubed precooked chicken
1 1/2 cups uncooked instant white rice
1/2 cup shredded cheddar cheese

Preheat oven 350 degrees. Grease 13 X 9 inch baking dish

Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder, and black pepper, mix well. Add vegetables , chicken, rice. Cover tightly with foil.

Bake for 35 min. Remove cover and top with cheese. Continue baking uncovered 10 to 15 min. until cheese is melted and mixture is bubbly. Let stand 5 min. before serving.

YUM! I actually used left over friend chicken from last night's dinner. The skin gave it another fun flavor.

Yummy Oatmeal Cookies

Makes 6 dozen

1 cup butter (or margarine or shortening)
1 cup sugar
1 cup brown sugar- packed

Cream together then beat in
2 eggs
1 tsp vanilla

In separate bowl combine:
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
3 cups quick oats
1 cup nuts (or chocolate chips)

Beat dry ingredients into creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheet.
Bake for 12- 14 minutes at 375.

They are good baked, but the dough is even better!

Quick-&-Easy Chicken Potpie

I have not tried this yet, but it sounds way easy!

Ingredients:

2 Cups chicken, cooked and chopped

1 Jar (26 oz) Alfredo sauce

2 Cups frozen peas and carrots, thawed

2 Cans (8 count) crescent rolls


*Preheat oven to 375 degrees

*Combine the chicken, Alfredo sauce, and vegetables in a bowl and mix well. Spoon into a 9x9 baking pan sprayed with nonstick cooking spray. Lay the crescent roll dough flat and press the perforations to seal. Remove and discard any excess dough.

*Pierce holes in the dough using a wooden toothpick. Bake at 375 for 15 to 20 minutes or until the mixture is heated through and the crust is light brown. Refrigerate any leftovers. Serves 4 to 6.

*TIP: Place a sheet pan under the baking dish in the oven to catch any drips!!!

Yummy green salad

My sis-in-law Jill gave me this recipe, I hope she doesn't mind me posting it on here-that way I don't lose the recipe.

2 bags of salad-any type (romaine, mixed greens, etc.)

1 bag of baby spinach

Container of sliced mushrooms-I didn't use these and it was still great!

1 pkg. Bac-O-Bits

1 pkg. sliced almonds

1 12 oz. container of cottage cheese-drain excess juice off

green onions sliced and diced

I bottle of Briana's Poppy Seed dressing

(I also added some sliced up green grapes, they were yummy!)

Mix it all together and enjoy!!!

Burrito el grande made over*

1/2 lb. extra lean ground beef
1 can (16 oz.) kidney beans, drained, rinsed
3/4 cup (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
6 whole wheat tortillas (10 inch), warmed
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2 cups shredded romaine lettuce
1-1/2 cups chopped tomatoes


BROWN meat in large skillet on medium-high heat. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.

SPREAD meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito style.


We used regular white tortillas shells because that was all I could find. These were really nummy. We added a little corn to ours too.

Impossible Easy Cheeseburger Pie

I have not tried this one yet, but it sounds really simple and yummy.


What you need:

* 1 lb ground beef
*1 large onion, chopped (1 cup)
* 1/2 tsp salt
*1 cup shredded cheddar cheese
* 1/2 cup Bisquick mix
*1 cup milk
*2 eggs


What to do:

*Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray.

*Cook beef and onion over medium-high heat until beef is thoroughly cooked; drain.

*stir in salt

*spread in pie plate and sprinkle in the cheese

*stir all remaining ingredients in a bowl with whisk or fork. Pour into pie plate.

*Bake 25 min or until knife inserted in center comes out clean.


Makes 6 servings

High Alt (3500 - 6500 Ft) bake 30 -35 min

Twice Baked Potato Casserole ***

Ingredients

• 10 large russet baking potatoes (about 7 pounds total)
• 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 pound bacon, cooked until crisp and crumbled
• 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
• 3/4 pound mild Cheddar, grated (3 cups)
• 1/2 cup finely chopped green onions
• 3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

*** this recipe is not hard to make, but I gave it three stars because it is involved. Takes some good time management. From start to finish it took me 2 1/2 hours but boy is it worth it!

Bisquick Chicken Pot Pie (1/2 star)

I found this recipe on the back of a Bisquick box:

1 bag of frozen mixed vegetables (1 lb) thawed
1 cup diced cooked chicken
1 can cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
1 egg


Preheat oven to 400 degrees.

Mix vegetables, chicken and soup in 2 qt baking dish

In a separate bowl mix Bisquick, milk, and egg. Pour over chicken mixture.

Bake for 30 minutes, or until golden brown. Makes 6 servings.

So easy and very yummy!

Daisy Brand twice baked potatoes*

These next 2 recipes I found in the newspaper-they were both ads for Daisy Brand Sour Cream, but we decided to try out the attached recipes and they didn't disappoint!

8 medium potatoes, baked
2 Tbsp butter
1 cup sour cream
2 1/2 cups shredded cheddar cheese
1/4 cup heavy cream
1/2 cup milk
salt and pepper to taste
4 strips bacon, cooked and diced
3 green onions, finely chopped

Preheat oven to 350. Slice off top 1/3 of each potato lengthwise. Hollow skins, leaving 1/4" of potato inside. In a bowl, mash together potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt and pepper. Stir in bacon and onions. fill each skin with mixture and top with remaining cheese. Bake for 15 minutes.

Daisy Brand Potato Skin Poppers*

3 cups frozen, diced potatoes (or hashbrowns)
2 cups shredded cheddar cheese
16 oz. sour cream-divided
3/4 cups cooked bacon pieces
1/3 cups chopped green onions
1 dash salt and pepper to taste
8-14 flour tortillas (depending on how big they are and how full you fill them)
2 tablespoons melted butter

Preheat oven to 350. cook potatoes according to package directions. In a bowl, stir together cooked potatoes, cheese, 1 cup sour cream (I used a little more), bacon, onions, salt and pepper. Warm the tortillas (I just micorwaved them for about 30 seconds), then spoon equal amounts of the mixture in the center of each tortilla. roll tortillas burrito style, brush with melted butter (I forgot to do this step and they were still really yummy) and place seam down on baking pan. Bake for 12-15 minutes or until golden brown. Let cool for 5 min. and then cut diagonally into halves. Serve with the remaning sour cream.

these were a big hit with my family, the kids even chowed them down!

Easy Crock Pot!

I tried this recipe tonight and it was a hit! It also made enough to feed a small army, so we will be having it tomorrow night, too! Tonight I served it over rice. Tomorrow, I think we'll put it in soft tortillas. The best part is that it's an easy crockpot recipe!!

Ingredients
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!