Easy Chicken & Rice Casserole

Ingredients:

• 2 cups instant brown rice
• 1 3/4 cups water
• 12.5 oz. can of premium chicken in water
• 1 can of cream of mushroom soup
• 1/2 cup of milk 
• 1/2 sweet onion chopped
• 2 tbsp of butter
• 2 tsp of chicken flavored broth base (I use Orrington Farms)
• 1 cup of shredded cheese

Directions:

• Heat oven to 350 degrees.
• Place medium size sauce pan on medium heat.  Add 2 tbsp of butter and chopped onion.  Saute onions until almost clear.  Add 1 & 3/4 cups of water and 2 tsp of chicken broth base.  Let the water come to a boil and add 2 cups rice.  When it comes back to a boil, turn down heat, cover and simmer for 5 minutes.
• Drain water from chicken.  Combine chicken and soup.  Add cooked rice to soup and chicken.  Stir in 1/2 cup of milk, more or less, depending on the consistency desired.
• Cook uncovered in a casserole dish for 20 minutes.
• Sprinkle on the cheese and return to the oven until cheese is melted and starts to brown.

Beef Goulash

Ingredients:

• 2 pounds lean ground beef
• 1 medium sweet onion, chopped
• 3 cups water
• 2 (15 oz) cans tomato sauce
• 2 (15 oz) cans petite diced tomatoes
• 12 oz bag of frozen green beans (steam in bag before adding)
• 3 tbsp soy sauce
• 1 tbsp salt
• 1 tbsp Lowry's Seasoning Salt
• garlic power to taste
• salt to taste
• pepper to taste
• 2 cups cooked instant brown rice

Directions:

• In a large pot, cook ground beef over medium heat until browned, remove any extra grease.  Add onion and saute until transparent.  Add 3 cups water, tomato sauce, diced tomatoes, cooked instant brown rice, steamed green beans, all seasonings, and soy sauce.  Allow to simmer for 15-20 minutes. 

This was a Paula Deen recipe that was going around on Facebook, but I made so many alterations to it that I didn't think I should call it "Paula Deen."  My family loved this and I plan on making it a regular menu item at our house.  There were also leftovers that tasted even better the next day!

Easy Crock Pot White Bean Chicken Chili

This is a quick and simple recipe that can be prepared in the crock pot.  You can also throw this together on the stove and have it ready quickly.  I like putting it in the crock pot for about four hours; giving the spices time to blend.

Ingredients:

• 2 Cans White Chicken Breast Chunks (I use a fork to shred and break up the meat)
• 1 Can Mild Rotel
• 1 Envelope of Chili Seasoning (I have used both regular Chili Seasoning Mix and White Chili Seasoning Mix.  Both work equally as well.  So just use what you have on hand.)
• 1 Can of Chicken Broth
• 2 Cans of White Northern Beans (drained and rinsed)

Directions:

• In crock pot; add two cans of White Chicken Breast Meat.  Use a fork to shred/break up the meat, so it's not a bunch of big chunks.
• Add Rotel, chicken broth, chili seasoning and beans.
• Mix well and  cook on high for about two hours, then turn down to low until ready to serve.  

If you should decide to cook this on the stove top; place all the ingredients in a large pot, mix well, bring to a boil, then turn down and let simmer for at least 30 minutes before serving.

Slow Cooker Chocolate Chip Cookie Brownie Cake

This is really simple and basically cooks itself.  There are only for ingredients. 

It's really yummy with vanilla ice cream!  

Ingredients:

• 1 Box Fudge Brownie Mix
• 1/2 Cup Butter, Melted
• 4 Eggs
• 1 Pouch Chocolate Chip Cookie Mix

Directions:

• Spray 4 1/2 quart slow cooker with baking spray with flour.
• In a large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
• In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup of melted butter and remaining 2 eggs.
• Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.
• Cover; cook on high heat setting 2 to 3 hours or until cakes is set in center.  To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Polar Express Hot Chocolate

Ingredients

• 1 1/2 cups whipping cream
• 1 can sweetened condensed milk, 14 ounces
• 6 cups whole milk (I use 2%)
• 1 teaspoon vanilla
• 1 package milk chocolate chips (11.5 ounces or approximately 2 cups)

Directions

1. Add whipping cream, sweetened condensed milk, whole milk, and vanilla to crock pot.  Whisk.
2. Stir in milk chocolate chips.
3. Cover crock pot and cook on low for about 2 hours, stirring about every 15 minutes.  When chocolate chips have fully melted and mixture is combined you may want to reduce your crock pot to the 'warm' setting.  
4. Prior to serving whisk mixture vigorously or stir with an immersion blender to froth.
5. Serve plain or with a variety of toppings such as marshmallows, whipped cream, crushed candy canes, M&M's, and more.

I made this last year around Christmas time.  It is so rich and yummy.  My guys have already started requesting it.

Pumpkin Fluff Dip

Ingredients:

• 1 (15 oz.) can pumpkin
• 1 pkg. (3.4 oz) vanilla instant pudding mix
• 1 tsp. pumpkin pie spice
• 1 tub (8 oz.) thawed cool whip topping
• Ginger Snaps

Directions:

Mix pumpkin, pudding mix and pumpkin pie spice in a large bowl.  Whisk until blended.  Stir in cool whip. Refrigerate for at least 1 hour before serving.  Serve with Ginger Snaps.

This stuff is so good!  :)

Pecan Cranberry Spread

This is so yummy!  I always double the recipe;

that's how good it is! 

Ingredients

• 4 ounces cream cheese, softened
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• 2 tablespoons frozen orange juice, thawed

Directions

• In small bowl mix together cheese, pecans, cranberries and orange juice.  Refrigerate for a minimum of 30 minutes to blend flavors.  Serve with crackers.