Easy Cheesy Chicken

I got this recipe from Tiffin. It is not heart healthy in it's original form, but I suppose if you are into that sort of thing, you could make it healthier. This is something that I know I can make and everyone in my family will love it. Like, having seconds love it (although I have to dish Hailey's before I add the broccoli.) I also did not get a picture of it.

Easy Cheesy Chicken

2 cans cream of chicken soup
1 c. sour cream
1/2 c. milk
1 c. grated cheese
chicken, cooked and cubed (or cubed and cooked, however you prefer)
broccoli (cooked a little less than what you normally like)
cooked rice (I don't know how much. In my rice cooker, I make 3.5 cups of dry rice. But I don't think my measuring cup is a full cup.)

In a large saucepan combine soup, sour cream, milk, and cheese. Cook until hot and cheese is melted. Add cooked chicken and broccoli. Serve over rice.

This makes a lot. Nathan and the kids all have seconds and there is enough left for Nathan to make two lunches, maybe three.

Click here for printable version.

Clark's Meatloaf

I'm not sure where I found this recipe, but it's the one that I have been using for a long time now. It is my FAVORITE meatloaf recipe! I love it with mashed potatoes...sooo good.1 1/2 lbs. lean ground beef

3/4 c. plain bread crumbs

3/4 c. milk

2 eggs

1 onion, chopped

1 1/2 tsp. salt

1/2 tsp. pepper

Combine all above ingredients. The best way is with your hands. It's kinda nasty, but washes off! The recipe says to put mixture in a 9x5 loaf pan but I don't like my meatloaf swimming in fat. I crumple up foil in the bottom of an 11x7 baking pan (9x13 would probably work too) and put my meatloaf on top of the foil.

Now for the yummy part--the glaze

1/2 c. ketchup

1/2 c. brown sugar

Combine and spread over the top of your meatloaf. Cook for 1 hour at 350 degrees. You might need a little longer, just check to make sure it's done.

Sour Cream Fan Rolls

These are so yummy!

Sour Cream Fan Rolls

2 Tablespoons active dry yeast
1 cup warm water
2 tablespoons plus 1/2 cup sugar, divided
2 cups warm sour cream
2 eggs, lightly beaten
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon baking powder
7 to 8 cups all purpose flour

1. In a bowl, dissolve yeast in warm water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter , salt and remaining sugar.

2. Stir in the baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough flour to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

4. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23-in. x 9-in. rectangle.

5. Cut into 1-1/2 inch strips. Stack five strips together; cut into 1-1/2 inch pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks.

Yield: about 2-1/2 dozen.

*I did some of mine on a cookie sheet instead of a muffin tin and I liked how they turned out better.

* The recipe said to put them cut down up, but then they don't turn into the fan, so I would put the side with the layers up.

Chocolate Fudge Jr Mint Centered Cupcakes

I saw these on Picky-Palate and thought they looked yummy. I made them for our enrichment night and everyone seemed to like them. I liked them this way but I think they would also be nice for a party if you made them in the smaller cupcake tins.



Chocolate Fudge Jr Mint Centered Cupcakes

1 box Pillsbury Devils Food Cake Mix

4 eggs

1/2 Cup vegetable oil

1/2 Cup water

1 small box instant chocolate pudding mix

1/2 Cup sour cream

1 Cup chocolate chips

12 oz box Jr Mints

Favorite Vanilla or Cream Cheese Frosting

1. Preheat oven to 350 degrees F. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Press 3 JR mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.

24 cupcakes

Corn and Avocado Salsa

This is in no way an authentic salsa, but it's really simple and yummy! The original recipe calls for black-eyes peas, so you could substitute those, but we prefer the black beans.

Corn and Avocado Salsa

original recipe from Becky Higgins

1 can white corn, drained
1 can black beans, rinsed and drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, diced
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight. Serve with tortilla chips.

Chocolate Dipped Peanut Butter Pretzel Bites

I was telling some of you about these the other night at Mom and Dads. A few of you turned your noses up. Too bad for you;) These are so good and so fun! Recipe and picture from stephanieskitchen.blogspot

1 c. creamy peanut butter
2 Tbsp. butter, softened
1/2 c. powdered sugar (you may need more)
3/4 c. brown sugar (you may need more)
pretzels (waffle shaped seem to work best)
1 bag milk chocolate chips

Mix together peanut butter, butter, powdered sugar, and brown sugar. The dough should be a consistency that you can roll it into balls without it sticking to your hands. If not add a little of both sugars until it's the right consistency. Roll into balls and sandwich between two pretzels. Place on baking sheet. Put baking sheet in the freezer for 30 minutes.

Melt chocolate chips in bowl in microwave at 30 second intervals until melted. Dip pretzel sandwiches halfway into chocolate. Put back on tray. Return to freezer until completely set. Store in refrigerator.

Thin Egg Pancakes

Here's another pancake recipe. We like pancakes around here. They taste very similar to German pancakes. My family eats these as fast as I can cook them. We have often said we need to get a few more of the little frying pans so that I can cook more at the same time! We tried it on the griddle--it didn't work. The batter is too runny. A small frying pan is perfect! 5 eggs
1 c. milk
1/2 c. flour
1/2 c. powdered sugar
1/4 c. butter, melted
dash of salt

Beat eggs until foamy. Add milk. Beat in the flour and powdered sugar. Add butter and salt. Pour 1/3 c. batter onto hot greased pan. Cook about 1 minute or so on each side. Serve with syrup!

For my family I do 1 1/2 recipes. Doubling the recipe was too much.