Cheesy Chicken Broccoli Rice Casserole

Ingredients:

4 medium boneless skinless chicken breasts (~2 lbs)
1 can Cream of Mushroom soup
1 can Cream of Broccoli soup
2 cups of water
2 cups UNCOOKED rice (I use quick cooking white rice)
10 oz of shredded cheddar cheese
1/2 stick of butter or margarine (cut into small squares)

Directions:

1. Preheat oven to 375 degrees
2. Combine both cans of soup, water, rice and butter in a mixing bowl. Pour into 9x13 casserole dish.
3. Place chicken breasts on top of rice mixture.
4. Sprinkle cheese on top.
5. Cover with foil and bake for 45 mins or until chicken is cooked and rice is tender. Let stand for 5 mins before serving.

Sausage Cheese Balls

Ingredients:

2 cups Bisquick

10 oz shredded cheese

1 lb non-link sausage

Directions:

1. Preheat oven to 350 degrees F

2. Combine all ingredients in a bowl. Knead together until well mixed. *this takes a while*

3. Roll into small balls and place on large ungreased cookie sheet.

4. Bake for 20 mins. Let stand 5 mins before serving.

This is probably one of the easier things I make, but everyone LOVES them. There is NEVER any left.

Jam Suprise Muffins

Ingredients:

2 cups flour

3 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 stick butter

1 egg

1 cup milk

Any flavored jam/jelly

Directions:

1. Preheat oven to 425 degrees F

2. In medium mixing bowl, sift together flour, sugar, baking powder and salt.

3. Cut in butter until well blended. (Will look like a rough cornmeal). Make a well in the center and set aside.

4. In a seperate bowl, wisk together egg and milk. Pour into well in dry ingredients and mix until just moistioned. (About 25 strokes) Batter will be lumpy.

5. Fill greased muffin cups about 1/3 full. Put 1/2 tsp of jam on top of batter and fill another 1/3 of muffin cup. Total of 2/3rds full.

6. Cook at 425 degrees for 20-25 mins. Remove from tray and let cool.

Apple Cheddar Soup

Ingredients:

1/2 cup finely chopped oinion

1 tbsp butter

2 medium baking potatoes, peeled and diced

2 cups apple cider

1 tsp fresh snipped thyme or 1/2 tsp crushed dried thyme

1/2 tsp salt

Dash cayenne pepper

1 medium cooking apple, peeled, cored and roughly chopped

1/2 cup milk

2 tbsp all purpose flour

4 oz sharp cheddar cheese, shredded (~ 1 cup)

Garnish:

fresh apple slices

green peppercorns

Directions:

1. In large saucepan, cook oinion in hot butter over medium heat until tender.

2. Stir in potatoes, cider, thyme, salt and cayenne pepper. Bring to boiling; reduce heat. Cover and simmer for 15 mins.

3. Add chopped apple. Cover and simmer for 5 mins or until potatoes are tender.

4. In a small bowl, combine milk and flour; stir into soup. Cook and stir until bubbly.

5. Slowly add cheese, wisking until cheese is melted.

6. Divide into serving dishes and garnish with apple slices and peppercorns.

Reactions:

All three kids liked it, but Emali complained an hour later than she was hungry again. So, it was good, but not filling.

Frozen Hot Chocolate

Ingredients:

3 oz of your favorite chocolate
2 tsp of hot chocolate mix
1 1/2 tbsp granulated sugar
1 1/2 cups milk
3 cups ice

Garnish:

Whipped Cream
Chocolate shavings or sprinkles


Directions:

1. Chop the chocolate into small pieces and melt in the top of a double boiler over simmering water. Stir occaisonally while melting. Add hot chocolate mix and sugar, stirring until well blended.

2. Remove from heat and add 1/2 cup milk, stirring until smooth. Cool to room temperature.

3. In a blender, place remaining 1 cup milk, the chocolate mixture and the ice. Blend on high speed until smooth. Pour into giant goblet and garnish with whipped cream and chocolate shavings.


Note: It may take a few tries to get the chocolate to melt correctly if you choose to use a standard saucepan instead of a double boiler. Plan ahead.

Reactions:

YUM! - from all three

Lemon Slice Cookies

photo by: Frances Janisch for Parents Magazine

Ingredients:

1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup powered lemonade mix (pink)
1 egg
red food coloring
1 3/4 cups all-purpose flour
1/8 tsp (pinch) salt
1/4 cup pink decorating sugar
1 tbsp. light corn syrup
1 1/2 cups powered sugar
2-3 tbsp. lemon juice

Directions:

1. In a large bowl, combine butter, sugar, and lemonade mix. Beat with a mixer on medium-high speed until fluffy (about 3 mins). Add egg and 8 drops of food coloring; beat well. In a seperate bowl, combine flour and salt. Gradually add flour/salt mixture to previous mixture, beat until dough begins to cling.

2. Gather dough into a ball and shape into a log about 7 x 2 1/2 inches. Wrap in wax paper. Chill no less than 3 hours until it's firm enough to slice.

3. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Place decorating sugar in a shallow bowl. Brush outside of log with corn syrup. Cut log crosswise into 1/8th inch thick slices. Lightly roll edges of slices in the decorating sugar. Place on cookie sheets approx. 1 inch apart. Cut some cookies in half, if desired. Score the top of cookies with the back of a small knife to make them resemble citrus segments.

4. Bake for 8 minutes, until edges are firm. Let cool on wire rack.

5. Mix powered sugar and lemon juice; place in a resealable plastic bag. Snip a small hole in one corner of bag. Pipe icing onto scored lines and add dots to resemble seeds. Let stand until icing is set.


Reactions:

Alvin(2) and Erin(6) both devoured these every chance they got. Emali(9) liked them, but she said she'd prefer chocholate chip.

Spaghetti Pie

Ingredients:

1 lb ground beef or turkey
1 cup chunky salsa
1 cup garden variety spaghetti sauce
3 cups hot cooked spaghetti
1/3 cup grated parmesan cheese
1 egg, beaten
1 tbsp butter or margarine, melted
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Directions:

1. Cook beef or turkey in skillet until browned. Pour off fat. Stir in salsa and spaghetti sauce. Heat through.

2. Mix spaghetti, parmesan cheese, egg, and margarine. Spread on bottom of a greased 10" pie plate. Spread ricotta cheese into spaghetti shell. Top with beef mixture.

3. Bake at 350 degrees F for 30 min or until hot. Sprinkle with mozzarella cheese. Let stand 5 min before serving. Cut into wedges.


Reactions:

All 3 kids (Ages 2, 6, 9) love it. Nothing was left over.

Yes, titles can be deceiving

I'm sure for those of you that are looking for ONLY rice recipes will be severely disappointed. This is the FOODIE blog of (Wild) Rice for All Seasons. I hope you enjoy.