Chicken and Rice

This is another favorite dish from our family. I'm sure there are many different ways to make it and I would love to hear about other versions of this classic!

Chicken and Rice

Ingredients:

1 lb chicken tenders or breasts

2 cups chicken broth (from cooking the chicken)

3/4 uncooked rice

1 package dry onion soup mix

1 can cream of chicken soup

1 cup milk

Directions:

Cover chicken with water and cook on stove top approximately one hour saving liquid to be used later. Evenly spread uncooked rive over the bottom of a large casserole dish. Sprinkle soup mix over rice. Cut cooked chicken into smaller pieces and place on top of rice. Mix chicken broth, cream of chicken soup, and milk. Pour mixture over the chicken and rice. Bake at 350 degrees Fahrenheit for approximately an hour stirring occasionally after the first 30 minutes until the liquid has been absorbed by rice.

Chicken Enchilada Casserole

Here is one of our favorite casserole recipes. Make sure you get the correct strength of enchilada sauce so you don't shock your taste buds. Hot isn't too bad but we usually prefer medium.

Chicken Enchilada Casserole

Ingredients:

1 lb chicken breast or tenders

1 medium onion

1 ten ounce can enchilada sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 bag regular Fritos

10 - 12 ounces grated cheddar cheese

2 cups chicken broth saved from cooking chicken

Directions:

Boil chicken 45 minutes to 1 hour and save broth. Boil chopped onion in 1 cup broth until soft and clear. Cut chicken into pieces and add to onion and broth. Add enchilada sauce, cream of chicken soup, and cream of mushroom soup. Mix well. Cover the bottom of a 9X13 casserole dish with Fritos. Cover with meat mixture then top with cheddar cheese and more Fritos. Sprinkle 1 cup of broth over the top. Bake at 350 degrees Fahrenheit for 30 minutes.

Flu-Fighter Cookies

I saw this recipe in Food Network magazine this month and immediately thought of Rebecca. I haven't tried making them yet but I would be interested to taste one. Apparently the ginger, cranberries, oats, walnuts, and yogurt all contribute to this "immunity-boosting cookie". I don't think it qualifies as a simple recipe but it might be worth it if it keeps you healthy.

Flu-Fighter Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

Pinch of ground cloves

1/4 teaspoon salt

1 stick unsalted butter, at room temperature

1 cup packed dark brown sugar

2 large eggs

1/4 cup molasses

1/4 cup low-fat plain Greek yogurt

1 tablespoon freshly grated ginger

2 teaspoons finely grated lemon zest (about 1 lemon)

1/2 cup old-fashioned oats

1 1/4 cups golden raisins

1 1/4 cups dried cranberries

1 1/4 cups roughly chopped walnuts, toasted

Directions:

Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not over mix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside. Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees. Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.

http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html

Individual Pumpkin Cheesecakes

I know Jodi loves fall and I think this dessert is a great way to celebrate the season! My mom has made these before and they are scrumptious.

Ingredients:

18 paper baking cups

18 gingersnap cookies

12 ounces cream cheese, softened

3/4 cup sugar

1 tablespoon Argo corn starch

1 teaspoon Spice Islands Pumpkin Pie Spice

2 eggs

1 cup canned pumpkin

1/3 cup Karo Lite Syrup

Directions:

Place paper baking cups in muffin pans. Place 1 gingersnap in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute. Pour filling into cups, dividing evenly. Bake in preheated 325 degree Fahrenheit oven for 30 to 35 minutes, until just set. Chill for 1 hour. Garnish as desired.

Southwest Dip

I had this at a friend's house and could not stop eating it! Lucky for me it is actually fairly healthy.

Southwest Dip

Ingredients:

2 cans black beans, rinsed and drained

1 can while kernel corn, drained

1 or 2 tomatoes, seeded and chopped

1 or 2 avocados, peeled and chopped

1/3 cup purple onion, chopped (more or less, as you like)

1/4 cup cilantro, chopped (more or less, as you like)

4 tablespoons fresh lime juice

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Mix all ingredients together a few hours before serving. Serve with tortilla chips.

Sausage Crescent Rolls

Here is another great recipe from Jodi! I have had these and they are great!

Sausage Crescent Rolls

Ingredients:

1 pound fresh ground spicy pork sausage

1 eight ounce package cream cheese

2 eight ounce packages refrigerated crescent rolls

Directions:

Preheat oven to 350 degrees fahrenheit (175 degrees celsius). In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.