chicken and wild rice casserole

I found this BHG casserole while looking for a recipe that I could use my costco rotisserie chicken… its easy and hearty and all my kids liked it! win win win

ingredients 

1 C. wild rice

1 medium onion chopped

1 stalk celery chopped

2 tablespoon butter

1 10 ounce can cream of chicken or mushroom

1/2 c sour cream

1/3 cup chicken broth

1/2 teaspoon dried basil

2 cups shredded chicken

1/3 C parmesan cheese

Direction

Prepare rice according to package. Meanwhile preheat oven to 350. In a large skillet sauté onions and curly in butter until vegetables are tender. stir in soup, sour cream, broth and basil. stir in cooked rice and chicken.

transfer mixture to an ungreased baking dish. sprinkle with cheese. bake uncovered for around 35 min or until heated through. 

Pumpkin Sausage Soup

this soup is so easy and so good- a new fall favorite for sure!


Ingredients

1 12 ounce package sausage
1/2 cup Onion
1 garlic clove
1 Tablespoon italian seasoning
1-2 Cups fresh mushrooms chopped
1 -15 ounce can pumpkin
4 cups chicken broth
1/2 heavy cream
1/2 Cup water
1 tsp red pepper flakes


Directions

Brown sausage, drain, then add onion, garlic, italian seasoning and mushrooms and sauté until done.

add pumpkin to the mixture and mix well.
stir in broth and simmer 20-30 min.

stir in heavy cream and water simmer on low another 15 minutes. add salt and pepper to taste.

asian noodle salad

From: The pioneer woman


Ingredients:

1/2 bag baby spinach
1 bag bean sprouts
1 orange bell pepper
1/2 head purple cabbage
3 whole cucumbers
2 hot peppers or jalopinos
1 can whole cashews
1/2 napa cabbage
3 scallions
1 yellow pepper

dressing:


8 TBSP soy sauce
2 cloves garlic
3 tbsp freash ginger
1 juice of lime
1/3 C brown sugar
8 tbsp olive oil
2 tbsp sesame oil
chopped cilantro

1 package linguine noodles

Wassail

2 Quarts apple cidar
1 quart cranberry juice
2 C. orange juice
1 C. sugar
3 cinnamon sticks
12 whole cloves
1/3 C. lemon juice

simmer for 1.5 hours

Toffee Chocolate Bars

from: www.piarecipes.com

My new favorite dessert.

Ingredients:

Base:

1 1/4 C flour

3/4 C. packed brown sugar

3/4 C. butter soften

Topping:

1 3/4 C. milk chocolate chips

2 TBSP butter

1 1/3 C toffee bits

10 oz sweetened condense milk

Directions:

Base: cream together butter, brown sugar, and flour until well blended and mixture sticks together. Press into a 9x13 pan. bake at 350* for 20-25 min or ntil light golden brown. cool while preparing filling.

Filling: Heat sweetened condense milk and butter in heavy pan, string constantly over medium heat for 5-10 min or until thicken. spread over cooled base. bake at 350 for 12-15 min. or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer. Remove form oven. Spread chocolate evenly. Sprinkle toffee bits on top, pressing lightly into chocolate. cool completely and cut into bars. 

Blueberry Muffins

These are a favorite at our house.

Muffins:

2 1/2 C flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 C sugar
2 large eggs
4 TBS melted unsalted butter
1/4 C vegetable oil
1 C buttermilk (I just add a TBS of vinegar to regular milk)
2 teaspoons vanilla
2 C. fresh blueberries or one can of blueberries

Streusel Topping

4 TBS melted butter
1/3 C flour
1/3 C brown sugar
1/3 C white sugar

Mix dry ingredients together and add in eggs, milk, oil, butter and vanilla. Lastly fold in blueberries. Place in muffins tins, sprinkle streusel topping on top. Bake at 425* for 17-19 min. makes 24 muffins

Peanut butter blossoms

You know how some peanut butter cookies can be hard and lack in flavor- this was not the case with these cookies! These were soft and perfect.