Grams' Creamy Rice & Mushrooms

Ingredients:

• 2 tbsp butter
• 1 medium onion, chopped
• 3 cups sliced mushrooms
• 1 cup uncooked converted rice
• 1/2 tsp salt
• 2 1/2 cups water
• 1 envelope Lipton Soup Mix (try to find Golden Herb w/Lemon)
• 2 tbsp heavy cream or milk
• 2 tbsp bacon bits (optional)

Directions:

• In a 3-qt saucepan, melt butter; cook onion and mushrooms over medium heat until tender, stirring occasionally. 
• Stir in rice, salt, soup mix, and water.
• Simmer covered over low heat for 15 minutes or until rice is tender and liquid is absorbed, stirring frequently.
• Stir in cream.
• Sprinkle with bacon and garnish with fresh parsley, if desired.

Tamale Casserole

Source Unknown

Ingredients:

• 3/4 cup cold water
• 1/2 lb lean ground beef
• 1/2 green bell pepper, chopped
• 1 8-oz can tomato sauce
• 1 cup whole kernel corn, frozen or canned, drained
• 1/4 cup chopped black olives
• 1/2 tsp salt
• 1 tsp chili powder
• 2 dashes ground cumin
• 1 cup cheddar cheese, shredded
• Sour Cream

Tamale Corn Meal Topping:

• 1/2 tsp salt
• 1/3 cup yellow cornmeal
• 1 tbsp butter

Instructions:

1. Pre-heat oven to 375 degrees.
2. In a medium-size pan over medium heat, brown the ground beef. Add the onions and green pepper, stir and cook until soft.
3. Add the tomato sauce, corn, black olives, salt, chili powder, and cumin. Add 3/4 cups water. Stir. Turn the heat down to low and simmer about 15 minutes. Add in the cheese and stir until melted.
4. Pour into an 8x8 inch baking dish.

Prepare the Topping:

• In a small saucepan on top of the stove, place 3//4 cup of cold water, salt, and corn meal. Stir. Bring to a boil and stir until thick. (Don't let it burn.)
• Take off the heat and add butter.
• Mix and spread evenly on top of casserole. 
• Bake uncovered at 375 degrees for about 40 minutes.
• Serve immediately. (Top with sour cream if you feel so inclined.)

Salsa Verde Chicken Pasta

From Kevin and Amanda

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 1 cup salsa Verde
• 1 cup heavy whipping cream
• 3 cups uncooked penne pasta
• Salt and pepper to taste (about 1/2 teaspoon each)
• 1 1/2 cups pepper jack cheese, shredded (I used mostly a Mexican cheese blend and only a little bit of pepper jack since it's a strong flavor.)

Instructions:

1. -Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
2. -Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes. (It took a lot longer than this for my pasta to cook.)
3. -Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining 1/2 cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! 

Slow Cooker Creamy Potato Soup

From The Girl Who Ate Everything

Ingredients:

• 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
• 2 (14 oz.) cans chicken broth (see Note)
• 1 (10.75 oz.) can cream of chicken soup
• 1/2 cup chopped onion
• 1/4 teaspoon ground black pepper (more to taste)
• 1 (8oz) package cream cheese (softened)
• Optional Toppings: cheese, bacon, sliced green onions

Instructions:

1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally until combined.
4. Top with cheese, bacon, or sliced green onions if desired.

Homemade Chicken Noodle Soup

From The Girl Who Ate Everything

Egg Noodle Ingredients:

• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 1 egg, beaten
• 1/4 cup milk
• 1/2 tablespoon butter, softened

Soup Ingredients:

• 2 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 cup sliced carrots
• 2 garlic cloves, minced
• 9 cups reduced-sodium chicken broth (see note)
• 2 cups uncooked egg noodles (store-bought or homemade recipe above)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• (optional) dash of poultry seasoning
• salt and pepper to taste
• 2 cups cooked and shredded chicken breasts

Instructions:

1. For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I've been in a rush and only let them dry 30 minutes and they were fine.
4. For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Stir in the chicken and cook until heated through. Serve.

Manicotti

Ingredients:

• 1 8-oz package manicotti, uncooked
• 1 15-oz container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• 1 tbsp chopped parsley
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp nutmeg
• 2 cups spaghetti sauce

Instructions:

1. Prepare pasta as directed on package, drain.
2. Rinse with cold water, drain and arrange in a single layer to fill.
3. Meanwhile, mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/4 cup of parmesan cheese, the egg, parsley, salt, pepper, and nutmeg.
4. Cut noodle with scissors and spoon mixture into manicotti shells. Press back together.
5. Place filled shells into a greased 9x13 pan in a single layer. 
6. Pour spaghetti sauce over shells. 
7. Sprinkle with remaining mozzarella and parmesan cheeses.
8. Bake at 350 degrees for 35 minutes. 

Makes 4 servings

(220 calories each)

Pesto Chicken Pillows

From The Girl Who Ate Everything

Ingredients:

• 8-oz cream cheese, softened
• 1/4 cup basil pesto
• 2 tbsp sliced green onions
• 2 cups shredded chicken
• 2 (8-oz) packages Pillsbury crescent rolls
• 1/4 cup butter, melted
• 1 1/2 cup seasoned panko bread crumbs

Instructions:

1. Preheat oven to 350 degrees; line a baking sheet with parchment paper.
2. In a medium bowl, add the cream cheese, green onions, pesto, and chicken. Stir until combined and salt and pepper to taste.
3. Unroll the crescent roll dough. Take two triangles and press them together to make a rectangle.
4. Spoon about 1/3 cup of the chicken mixture into the center of the rectangle and bring the corners together, pinching to seal.
5. Place the panko crumbs on a plate. Dip each chicken pillow in the melted butter (or brush it on using a pastry brush) and roll it in the Panko crumbs.
6. Place the chicken pillows seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.

Funeral Potatoes

Ingredients:

• 2 lbs frozen hashbrowns, thawed
• 2 cups grated cheese
• 1-pint sour cream
• 2 tsp salt
• 1/2 cup grated onion
• 1 can cream of chicken soup
• 1 tsp pepper
• 1-2 cups crushed corn flakes
• 1/2 cup melted butter

Instructions:

• Mix potatoes, cheese, sour cream, salt, onion, soup, and pepper together in a large mixing bowl
• Pour into a 9x12 casserole dish
• Mix butter in with crushed cornflakes and spread the mixture on top of potatoes
• Bake at 350 for 1hour and 20 minutes

(You can make this ahead of time but don't add cornflakes until right before baking.)

Soft & Tender Rolls

From All Things Delicious

Please note: read the post (follow above link) before following the recipe below. There are many more details included in the post that are important.

Ingredients:

3 C. milk
1 C. water
3/4 C. butter
4 T. yeast
2 eggs, lightly beaten
1/2 C. sugar
4 tsp. salt
10 C. flour

Instructions:

• Put the milk and water in a large microwaveable bowl and add the butter. Microwave until the butter is mostly melted, about 3-4 minutes. Let cool for a few minutes.
• Put the yeast, eggs, sugar, 6 cups of flour, and salt into Bosch. 
• Pour in the milk, water, butter mixture and mix well. 
• Add enough of the remaining flour to make the dough pull away from the sides of the bowl, but still leaving some on the sides.
• Let it mix on high for about 10 minutes. The dough will be sticky, that's what makes it really tender.
• Roll the dough, onto a very well-floured surface, into a couple of 12-inch circles, brush with melted butter, and slice into wedges (like a pizza). Roll each wedge, starting from the wide end, rolling to the point, like a crescent roll. Place on a greased baking sheet.
• Cover your rolls lightly with plastic wrap and let them rise until doubled in size.
• Bake at 350 degrees for about 20-25 minutes. They are done when they are golden brown on top. Remove from oven and brush with melted butter.

Mom's Sloppy Joes

Ingredients:

• 2 lbs ground beef
• 1/2 of an onion, minced
• 6 oz ketchup
• 6 oz tomato juice
• 4 T water
• 2 T vinegar
• 2 T Worcestershire sauce
• 2 T mustard
• 2 T sugar
• Salt

Instructions:

• Brown beef and onion.
• Combine ketchup and tomato juice and pour over beef.
• Add all other ingredients, stir and simmer for 15-30 minutes.

Best Pecan Yams

From Favorites Cookbook

Ingredients:

4 cups cooked and mashed yams
1 cup sugar
1/2 cup butter, melted
2 eggs
1 tsp vanilla

Instructions:
Combine yams, sugar, 1/2 cup melted butter, eggs, and vanilla. Mix well and turn into a greased 9x13 dish.

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup flour
1/3 cup butter, melted
1 cup chopped pecans

Combine brown sugar and flour; mix well. Stir in 1/3 cup melted butter and nuts. Crumble over top.

 Bake at 350 degrees for 30-45 minutes (until set).

One Pan Taco Skillet

From Six Sisters Stuff

Serves 6

Ingredients:

• 1.25 lb ground turkey (or beef)
• 2 green bell peppers, diced
• 1 onion, diced
• 2 tomatoes, diced
• 1/2 cup salsa
• 1 cup canned black beans
• 1 cup water
• 1 cup beef stock
• 1 cup long-grain rice
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup cheddar cheese
• sour cream
• guacamole

Instructions:

• Begin browning meat in a skillet over medium heat. After slightly browned, add peppers and onions and cook until meat is completely browned. Stir in tomatoes, salsa, black beans, water, beef stock, rice, cumin, garlic powder, and chili powder. Cover and simmer for 15 minutes, or until rice is completely cooked and liquid has absorbed. Stir in the cheese and top with your favorite taco toppings, like sour cream and guacamole.

Texas Sheet Cake

From Pioneer Woman

Cake Ingredients:

• 2 cups flour
• 2 cups sugar
• 1/4 tsp salt
• 4 tbsp (heaping) cocoa
• 2 sticks of butter
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 eggs, beaten
• 1 tsp baking soda
• 1 tsp vanilla

Instructions:

• Heat oven to 350 degrees.
• Prepare a sheet cake pan.
• In a mixing bowl, combine flour, sugar, and salt.
• In a saucepan, melt butter. Add cocoa and stir together. 
• Add boiling water to saucepan and allow mixture to bubble for 30 seconds.
• Pour saucepan mixture into mixing bowl with the flour mixture.
• In a small mixing bowl, beat the eggs then pour in buttermilk, baking soda, and vanilla and mix together.
• Stir buttermilk mixture into butter/chocolate mixture and stir.
• Pour into cake pan.
• Bake for 20-30 minutes, depending on oven and altitude
• While cake is baking, make frosting....

Frosting Ingredients:

• 1 and 3/4 stick of butter (yes, 1 stick of butter plus 3/4 of another stick... 1/2 cup plus 6 tbsp)
• 4 tbsp (heaping) cocoa
• 6 tbsp (3-oz) milk
• 1 tsp vanilla
• 3 1/4 cups powdered sugar

Frosting Directions:

• Melt butter in saucepan. Add cocoa and stir to combine. 
• Remove from heat and add milk, vanilla, and powdered sugar.
• Stir together and pour over warm cake.

(20 large pieces of cake and 314 calories/slice)

Homemade Pizza Pockets

From Six Sisters Stuff


Delicious! (Definitely consider doubling this recipe!)

Ingredients:

• 12 frozen rhodes dinner rolls
• 24 slices pepperoni
• 2 cups shredded Mozzarella cheese
• 1 cup pizza sauce

Instructions:

1. Thaw rolls according to directions on the package.
2. Preheat oven to 350 degrees.
3. After the rolls are thawed (but not risen), stretch out each roll and lay it flat on a greased cookie sheet.
4. Spoon a small amount of pizza sauce onto each roll. Top with a small handful of shredded cheese, and two pepperonis.
5. Fold the dough over the toppings and pinch the edges together. Try to not have any holes in your dough, as your cheese will melt out of it.
6. Bake for 15-20 minutes, or until golden brown. Let cool a few minutes before serving.

Parmesan Chicken Sliders

From Six Sisters Stuff

Chicken Parmesan Sliders

Prep time:  10 mins

Cook time:  18 mins

Total time:  28 mins

Serves: 12 sliders

Take your sandwiches to a new level with this delicious recipe from the new cookbook: Sandwiched!

Ingredients

• 2 lbs. ground chicken
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons fresh parsley
• ¼ cup grated Parmesan cheese
• ½ cup Italian-style bread crumbs
• 12 slices fresh mozzarella cheese
• 1 (26 oz) jar marinara sauce (or use homemade recipe below)
• 12 slider rolls

Homemade Marinara Sauce:

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon dried basil
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, combine chicken, herbs, parsley, Parmesan cheese, and bread crumbs. Mix by hand until blended. Shape chicken mixture into 12 patties. Place on lightly greased baking sheet.
3. Bake for 15 minutes, turning once. Top each slider with mozzarella slice and bake an additional 3 minutes or until cheese is bubbly and melted.
4. When sliders are ready and cheese has melted, place one slider on each roll. Divide marinara sauce among each slider (if using homemade sauce, see instructions below). If desired, sprinkle fresh basil over sliders just before serving.
5. To make homemade marinara, heat saucepan over medium heat. Heat oil, add garlic, and cook for 1 minute. Stir in pepper flakes and dried basil. Heat an additional minute. Reduce heat and stir in crushed tomatoes and tomato paste. Add salt, then continue to heat on low until warm.