Creamy Vegetable Chicken Casserole

Creamy Vegetable Chicken Casserole

Ingredients:
-1 package ( 16 oz) frozen mixed veggies. I used the 1/2 mixed vegetables and 1/2 broccoli cut up.
-1 can of cream of mushroom soup
-1 (8 oz) garden vegetable cream cheese
-croutons
-shredded cheese
-cooked chicken breasts ( I used two)

Prepare vegetables according to directions. Drain and place in bowl.
Stir in soup, cream cheese, shredded chicken, and shredded cheese to taste.

transfer to a baking dish. Sprinkle with cheese, and top with croutons. The croutons were rather crunchy. For small kids I bet you can even use ritz crackers.

I altered the recipe a bit. You can leave the cheese and chicken out to make it vegetarian.

Bake uncovered at 375 for 25 minutes or until bubbly

Honey Peanut Butter Cookies

Haven't tried these yet, but it looks like something that would be great to do with a kiddo!

1 c. peanut butter
1/2 c. honey (or more to taste)
1 egg
1 t. baking powder
1/4 t. baking soda
(optional) a scant T. of flour to bind (wheat or gluten-free)
(optional) sugar for rolling (granulated or other dry sweetener; I used date sugar)


1) Preheat oven to 350. Line a cookie sheet with baking parchment, or spray with cooking spray.
2) Cream everything together till well blended. Take teaspoons-full of dough and roll into balls. Roll each ball in sugar then place on the prepared baking sheet. (I made tiny cookies and filled the sheet quite full -- they don't spread while baking.)
3) Once the sheet is full, press each cookie flat with the tines of a fork.
4) Bake for about 10 minutes till firm. Let cool on the sheet for 5 minutes, then cool completely on a rack.

Variation: PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
Instead of rolling each cookie in sugar, once on the baking sheet, create a small "well" in each cookie by pressing the dough ball down with your thumb. Fill each well with a tiny spoonful of fruit jam, and bake as directed above. I tried this with strawberry jam and it was delish. I think it would be even better with seedless blackberry jam.

Shepherd's Pie

This was brought to us this week - so good!

Shepherd's Pie
1 pound of hamburger meat
2 cups (sometimes I put a little more) frozen mixed vegetables. 
1 Family Size Au Gratin (Scalloped) Potatoes (Betty Crocker)
1 can Cream of Potato or Cream of Broccoli Soup
1 Package McCormick Brown Gravy Mix
 Directions: 
-Brown the meat and drain it
-Make the gravy (the directions are just the package and 1 cup of water). 
-Thaw the vegetables in a colander with hot water
-Put the vegetables in the gravy and let them soak a bit, and then put the meat in and mix it together
-Make the Au Gratin potatoes stove top according to the directions (Betty Crocker has stove top directions on the side – the back is to bake them in the oven) and add a can of either Cream of Potato or Cream of Broccoli Soup. 
-Put the vegetables, meat and gravy in the bottom of a dish and then top them with the Au Gratin Potatoes. 
-Bake @ 325 for about 15 minutes.

Oatmeal Cranberry White Chocolate Chunk Cookies

I made these cookies this evening and they were SO yummy! This is a recipe from the back of a craisins bag.

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips ( i did half white chocolate chips and 1/1 mini choc chips. I think I also added more than 2/3 c. Is more chocolate ever a problem?!)

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Sherry Garlic Shrimp

This dish reminds me a lot of shrimp scampi, with a great kick from the garlic and sherry. I love it! This is another jewel from Darcy. This recipe serves about 4.

Ingredients:
1 1/2 pounds large shrimp, shelled and deveined
1/2 cup olive oil
3 tablespoons dry sherry
2-3 large cloves of garlic, crushed (I mince them.)
1/2 teaspoon dried or fresh thyme, crumbled (I just use the regular dried thyme.)
1/4 teaspoon salt
1/8 teaspoon red pepper (be accurate here if you want your kids to eat this, not that I'd know...)
2 lemons, cut in eighths
4 parsley sprigs

1. Preheat over to 400 degrees.
2. Arrange shrimp in a single layer, slightly apart in a shallow baking dish.
3. Combine olive oil, sherry, garlic, thyme, salt, and red pepper.
4. Pour over shrimp.
5. Bake for 4 minutes, turn shrimp over and bake and additional 4-6 minutes. Shrimp will be ready when pink, firm, and barely opaque.

Serve with pan juices. Garnish with lemon wedges and parsley sprigs.

And sit back and get oohs and ahhs from your husband!

Sesame Chicken

I'm posting this recipe as it's one I'm very fond of...and it is easy and delicious! Note that this recipe serves 2, but it is easily doubled and tripled. We love eating this over rice, but it's incredibly versitle. (Great leftover in a salad, according to the original recipe.) The source for this recipe is Darcy.

Ingredients:
2 chicken breasts, boneless and skinless
1/8 cup sesame seeds
1/8 cup soy sauce
1 1/2 tablespoons olive oil
1 tablespoons brown sugar
1/8 teaspoon pepper
1 large garlic clove, crushed (I just mince mine)
2 green onions, thinly sliced
1/4 teaspoon ground ginger or 1 teaspoon fresh, grated

1. Cut chicken into 1" cubes.
2. Combine all the ingredients, marinate in the refrigerator for 1 to 4 hours.
3. Pour into a baking pan in a single layer.
4. Broil 10 minutes, turn the pieces over, broil and additional 5 minutes.

Robyn's Lemony Goodness

Robyn's Lemony Goodness

Crust
2 C. crushed graham crackers
1/2 stick butter, very soft

Mix crackers and butter, press into bottom of 9x13 pan.

Filling
2 cans sweetened condensed milk
1 C lemon juice
2 C heavy whipping cream
3/4 C powdered sugar

Mix condensed milk and lemon juice.
Whip cream and powdered sugar.
Combine both mixtures.
Pour into pan, freeze until ready to serve (at least 4 hours?)

Chocolate Caramel Crack(ers)

Chocolate Caramel Crack(ers)
Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo

4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

Darcy's Tzatziki Sauce

I'm getting ready to make this, so I thought I'd post it!

Tzatziki (Greek Yogurt and Cucumber Sauce)

Makes about 3 1/2 cups.

3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Luscious Slush Punch

Luscious Slush Punch

2 1/2 cups of white sugar

6 cups of water

2 (3ounce) packages of strawberry jello

1 (46 fl ounce) can of pineapple juice

2/3 Cup lemon juice

1qt orange juice

2 - 2 liter bottles of Sprite

1. In a large saucepan combine sugar, water and jello. Boil for 3 minutes. Stir in pineapple juice and orange juice.

2. Divide mixture in half and freeze in two separate containers.

3. When ready to serve place contents of one container and stir in one bottle of Sprite until slushy.

Enjoy!

Avocado Cream Cheese Roll

I think that this was originally a Williams-Sonoma Recipe. It is tasty!

Avocado and Cream Cheese Roll

2 packages cream cheese (near room temperature)

4 Haas avocados

Onion flakes to taste

2 limes – for fresh juice

Chili powder to taste

Garlic powder to taste

2 cups crushed pork rinds, sesame seeds or chips


Mix juice from two limes, garlic powder, chili powder and onion flakes and let sit. This can also be done the night before.

Place the room temperature cream cheese between two sheets of parchment paper. Spread into a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet of paper.

Cut and pit the avocados into a bowl. Mash until mostly smooth, but with a few chunks for texture. Add the lime juice mixture and mix well.

Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of parchment paper, roll up the cream cheese to form a log.

Cover the entire roll with sesame seeds, crushed pork rinds or chips. Cover lightly with plastic wrap and refrigerate for at least 15 minutes before serving so the shape holds. The roll can be made ahead of time and refrigerated for a few hours and then set out for about 15 minutes before serving.

Serve with Tostitos or pita chips.

Darcy's Sherry Garlic Shrimp

Here's a recipe that I love that involves shrimp. It's yummy over rice or pasta with a nice side of a green veggie. (I had to write this up for someone, so I thought I would add it here since the work is all done.)

1 1/2 lb. large shrimp, shelled and deveined
1/2 cup olive oil
3 Tbsp. dry sherry
2-3 large cloves of garlic, minced
1/2 tsp. thyme crumbled
1/4 tsp. salt
1/8 tsp. red pepper
2 lemons, cut into wedges
4 parsley sprigs

Arrange shrimp in a single layer, slightly apart in a shallow baking dish.
Combine olive oil, sherry, garlic, thyme, salt, and red pepper. Pour over shrimp.
Bake in a preheated 400 degree oven for 4 minutes. Turn shrimp over and bake 4-6 minutes more. Shrimp will be ready when pink, firm, and barely opaque.
Serve with pan juices. Garnish with lemon wedges and parsley sprigs.*

*Sometimes we eat this without the lemon wedges and parsley sprigs, though it is nice to have those...