Chicken and Stuffing Casserole

Ingredients:

1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken

2 Tablespoons butter

2 cloves garlic, chopped

2 Tablespoons flour

1 cup warm chicken broth

1/2 cup warm milk

8 oz. Sour Cream

1-2 cups thawed frozen vegetables of choice

1/2 cup shredded cheese.  I use cheddar but Swiss would be amazing if my husband liked it!

2 cups stale bread cubes

2 teaspoons desired herbs (such as parsley, sage and thyme)

Directions:

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, melt butter over medium heat.  Add in garlic and cook until fragrant.  Stir in flour and cook until slightly golden brown.  Slowly whisk in milk and 1/2 cup broth.  Simmer until it reaches a light boil and begins to thicken a bit.  Stir in sour cream, chicken, vegetables and cheese.  Add mixture to prepared casserole dish.

In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired.  Place on top of casserole mixture.  

Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken.

Source: Adapted from a friends mother

Chili Wendy's Style

Original recipe makes 10 servingsChange Servings

 2 tablespoons olive oil

 2 pounds ground beef

 2 stalks celery, chopped

 1 onion, chopped

 1 green bell pepper, chopped

 3 (14 ounce) cans stewed tomatoes

 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)

 1 (14 ounce) can tomato sauce

 1 cup water

 2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)

 1 (14 ounce) can kidney beans, undrained

 1 (14 ounce) can pinto beans, undrained

 salt and ground black pepper to taste

 1 tablespoon white vinegar, or more to taste

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PREP

15 mins

COOK

1 hr 20 mins

READY IN

1 hr 35 mins Directions

Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.

Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.

Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Ingredients Edit and Save

Great tips for cleaning with Olive oil!!!

1. Clean your cast-iron pans: Make a scrubbing paste with olive or another vegetable oil and a teaspoon of coarse salt. Scrub it in with a stiff brush, then rinse with hot water.

2. Get paint off your hands: Rub some oil into your skin, let it sink in for 5 minutes, and then wash thoroughly with soap.

3. Repair scratches on leather furniture: Pour a very small amount of oil onto a cotton cloth and rub it into the scratched leather furniture in a light circular motion.

4. Protect rattan and wicker furniture: To help keep rattan and wicker furniture from cracking, gently rub some warm oil into the furniture with a soft cloth.

5. Shine stainless steel: For extra sparkle, pour olive oil onto a cloth and buff to your heart's content.

6. Polish wood furniture: Combine 2 cups olive oil with 1 cup lemon juice or vinegar. Work the mixture into the furniture with a soft cloth. To smooth out scratches in light-colored wood, rub them with a solution of equal parts olive or vegetable oil and lemon juice.

Other non-cleaning solutions with olive oil include spraying a bit on squeaky door hinges, and sprucing up your dusty plant leaves.

Easy PUMPKIN SPICE CAKE With A Twist!!

Ingredients:

1 package spice cake mix

1 can pumpkin

2 tbsp unsweetened cacao 

4 eggs

1/2 cup vegetable oil

3/4 cup sugar

1/4 cup water

1 package chopped pecans

Directions:

Cream cheese icing of your choice.

Preheat oven to 350. Place cake mix, cacao, pumpkin, eggs, oil, sugar and water in mixing bowl. Mix well. Pour into well greased 9 x 11 cake pan. Bake for 30 - 35 mins until toothpick comes out clean. 

Let cook and ice with your favorite cream cheese icing recipe or mix. Sprinkle with chopped pecans.

EASY Homemade Whipped Cream Frosting Recipe

Ingredients:

1 (8 ounce) package reduced-fat cream cheese, softened

1/2 cup white sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups of heavy cream

Directions:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.

Once all in the bowl, mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

**This recipe makes 5 cups**

This is SO delicious

It WONT melt at room temperature like regular whipped cream!

It's VERY stable.

Its wonderful used for frosting a cake or even dipping fruit in it!

Not TOO sweet.

Very versatile!

Chicken Casserole

Prep time:  15 mins Cook time:  45 mins Total time:  1 hour

Serves: 6-8

Ingredients:

4 boneless skinless chicken breasts

1 cup chicken broth

2 cloves garlic

2 wedges of onion

4 cups Pepperidge Farms Herb seasoned stuffing mix

1 cube butter (1/2 cup)

1 can Cream of Chicken soup

1 pint sour cream

8 oz frozen broccoli cuts – thawed (optional)

Instructions:

Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min.

Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup).

Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend.

Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan.

Blend the soup, sour cream and reserved broth together with a wire whisk.

Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken.

Pour the soup mixture over the chicken, then top with the remaining stuffing mixture.

Bake for 30 min at 350°. Serve and enjoy!

Cucumbers with a BANG

Cucumber(s)

lemon juice

olive oil

salt

pepper 

chili powder

Peel and slice cucumber(s).  Drizzle with lemon juice and olive oil using  your judgement on the amount.  Sprinkle with salt and pepper to taste.  Mix around in a bowl to coat.  Sprinkle with chili powder to taste.  Serve.