Chicken and Broccoli Casserole

Ingredients:
2 lb broccoli
2-4 chicken breasts, cooked and cubed (depending on size)
1 can cream of chicken soup
1/2 C milk
1/2 C Miracle Whip (or mayo, or a combo with ranch dressing for a bit of a zing)
1 C grated cheddar cheese
2 tsp lemon juice
1/2 C bread crumbs

Directions:
Cook broccoli just until bright green. Layer in 9x13 baking dish and place the cooked, cubed chicken no top. In a medium sauce pan, mix together the cream of chicken soup, milk, and Miracle Whip. Heat slowly, adding the cheese to melt. Add the lemon juice and pour the mixture over the chicken and broccoli. Sprinkle breadcrumbs on top.

Cover with foil and bake for 45 minutes at 350 degrees. Remove foil for the last 15 minutes.

Slow Cooker Root Beer Pulled Pork

Makes 8 servings.

Ingredients:
2 lb pork tenderloin
12 oz can root beer
18 oz bottle of your favorite BBQ sauce
8 buns, slightly toasted

Directions:
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Potato Soup

My mother-in-law gave me this recipe a few years ago and I've enjoyed it over and over.  It's my favorite potato and ham soup.

Ingredients:
1 cup finely chopped onion
1 cup finely chopped celery
4 cups chopped potatoes
1 cup chopped carrots
1 cup cubed ham
1/2 cup butter
1/2 cup flour
1 quart half and half (Sometimes I use milk and cream, but I never used an entire quart of half and half, it seems to be too much for the soup)
2 tsp salt
1/2 tsp pepper

Directions:
Place vegetables in a large pot and add enough water to almost cover the vegetables.  Add the ham.  Place a lid on the pan and simmer until vegetables are tender, about 20 minutes, stir occasionally so the vegetables don't stick.  Turn off the stove but leave the pan on the burner.  In a frying pan, melt the butter, add the flour and stir until smooth.  Cook and stir for 1 more minutes, add to the soup, stirring constantly until the paste is stirred into the soup.  Add the half and half, mixing well and serve.

Peaches and Cream Sensation

I had a can of peaches that just wouldn't seal, must be a bad jar or something.  So I had to make the jar into something.  What better than a delicious peach pie dessert?!  This makes a 9x13 size dessert, but if you 1/2 it then it will fit nicely in a 10 inch round pie pan.

Ingredients:

Crust:
2 sleeves graham crackers, crushed (about 2 1/2 - 3 cups)
3 TBSP sugar
12 TBSP butter (1 1/2 sticks), melted

Creamy Filling:
1 1/2 cups powdered sugar
8 oz cream cheese, softened
1/2 tsp vanilla
2 cups heavy whipping cream, chilled
5-6 fresh peaches, peeled, pitted and sliced

Directions:

1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until combined. Take out 1/3 cup of the crumbs and set aside for later. Press the remaining mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
2. In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla. Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
3. Spread a thin layer of the cream filling over the chilled crust, about 1 1/2 cups of the mixture. Layer the sliced peaches over the top of the cream. Dollop the remaining cream over the top of the peaches in large blobs and spread carefully to cover the peaches completely. Spread the cream filling all the way to the edges of the pan so that the peaches are well sealed inside the cream (otherwise if prepared in advance, the air can make the peaches turn an off-brown color). Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving. Cut into pieces, scoop onto a plate and serve.

Italian Herb Bread

Delicious!  Makes 2 loaves.  I've seen that this is also wonderful as pizza dough.

Ingredients:
4 1/2 tsp active dry yeast
2 cups warm water
2 TBSP white sugar
1/4 cup olive oil
1 TBSP salt
1 TBSP dried basil
1 TBSP dried oregano
1 tsp garlic powder
1 tsp onion powder
1/2 cup grated parmesean cheese
1 cup wheat flour
4 1/2-5 cups white flour

Directions:

1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Black Bean Burritos

Makes 6 burritos.

Ingredients:
6 flour tortillas
1/2 cup and 2 TBSP vegetable oil
3 small onions, chopped
1 1/2 red bell pepper, chopped
1 TBSP minced garlic
3 (15 oz) cans black beans, rinsed and drained
1 TBSP minced jalapeno peppers
9 oz. cream cheese
1 1/2 tsp salt
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 can diced tomatoes and green chilis
1/4 cup and 2 TBSP chopped fresh cilantro
Shredded Cheese
Salsa

Directions:

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.  Top with Cheese & Salsa.

Zucchini Brownies

Truly delicious.  Makes one 9x13 pan.

Ingredients:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla
2 cups flour (1 wheat flour & 1 white flour)
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts or chocolate chips (optional)

Frosting:
6 TBSP unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl (it was easy in my Bosch), mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts/chocolate chips. Spread evenly into the prepared pan.
3. Bake for 25 to 30 (mine cooked for 38) minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

World's Best Lasagna

I grabbed this recipe from www.allrecipes.com and adapted it to the suggestions in the reviews.

Ingredients:
1 lb sweet Italian Sausage
1 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 cup water
1 TBSP brown sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
4 TBSP chopped fresh parsley
12 lasagna noodles
16 oz Ricotta Cheese
1 egg
1/2 tsp salt
3/4 pound shredded Mozzarella cheese
3/4 cup grated Parmesan Cheese

Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Wild Rice Chicken Soup

1-2 TB olive oil
1 medium onion
4 medium carrots, thinly sliced (1-1.5 C)
8 oz sliced mushrooms
1 tsp salt (plus more to taste)
1/2 tsp pepper 
6 cups water
1 box (4 oz) long grain and wild rice (like rice-a-roni or Farmhouse brands)
4 tsp chicken bouillon (I use Better than Bouillon)
1/2 C flour
2 cups milk (or use half and half for a richer taste)
2 C cooked chicken, shredded or cubed

Saute onion in oil. Add carrots, mushrooms, salt and pepper, and saute for another minute or so. Add water and wild rice (plus the seasoning packet). Once the water is warm, add the bouillon and bring to boil. Simmer 25 minutes, or until the veggies are soft and the rice is cooked.

In a small mixing bowl, whisk the flour with 1 C milk until well combined. Add it to the soup along with the rest of the milk and cook a few minutes longer to thicken it up. Add the chicken and serve!