Broccoli, Cheese, and Rice Casserole

Broccoli, Cheese, and Rice Casserole

Ingredients

• 2 (10 ounce) boxes frozen chopped broccoli, thawed

• 2 cups cooked rice
• 8 ounces shredded cheddar cheese
• 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
• 1 small onion, chopped
• butter

Directions

1. Cook onion in butter in large skillet until done.

2. Add remaining ingredients and cook just until cheese is melted.

3. Put in 2 quart casserole dish.

4. Bake at 350 for 1 hour.

5. To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.

TIP - I didn't heat this up prior to cooking. I mixed all ingredients in a bowl and the hot rice warmed everything up enough to mix. Made 3 small casseroles. Used 1 can of cream of mushroom and 1 can of cream of chicken. I added 2 minced cloves of garlic instead of onions.

Honey Lime Enchiladas

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Creamy Chicken Soup

Creamy Chicken Soup

1 lb chicken (breasts or combination)

1 onion, diced

1-2 Tb butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 c milk

1/4 c flour

8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Tip - I used 4 oz of cream cheese and thought it was amazing. I added 2 bouillon cubes and a little chicken stock and I cooked this in the crockpot. I added flour/milk and cream cheese mixture 30 mins before serving and I suggest more carrots and celery but this soup is great.

Ranch Pretzels

Ranch Pretzels

3 oz. Orville Redenbacker Oil
1 dry pkg. Hidden Valley Ranch Dressing
1/4 tsp. garlic powder
24 oz. small round pretzels

Pour over pretzels. Stir well to coat.

Layered Berry Trifle

Layered Berry Trifle


SYRUP:
1/4 cup granulated sugar
¼ cup fresh lemon juice
¼ cup water

LAYERS:
12 oz. pound cake or butter loaf (store bought ok)
8 oz cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
3 cups fresh blueberries
3 cups fresh strawberries


1. Slice cake into ¾” slices.

2. Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice
and water to a boil over medium heat. Stir to dissolve sugar
completely. Let cool, then brush over both sides of each cake slice.
Quarter each slice.

3. Beat cream cheese with sugar on high speed until light and fluffy.
Reduce speed to medium and slowly add cream. Continue beating until
mixture resembles soft whipped cream.

4. Arrange half of the cake pieces in the bottom of a glass serving
bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese
mixture over the cake in dollops; spread to the sides of the dish.
Scatter half of the blueberries and strawberries on top. Repeat
layering with cake, cream cheese and berries. Pile additional
strawberries on top.

5. Cover and refrigerate until chilled (about an hour). You may also
refrigerate overnight.

Servings: 6-8


Tip: Try doing 1 and 1/2 cream recipe.