Yummy Sweet Potato Casserole

Ingredients

• Servings: 6
• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). put sweet potatoes in a medium saucepan with water to cover. cook over medium high heat until tender; drain and mash.
• in a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. mix until smooth. transfer to a 9x13 inch baking dish.
• in medium bowl, mix the brown sugar and flour. cut in the butter until the mixture is coarse. stir in the pecans. sprinkle the mixture over the sweet potato mixture.
• bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Easy Chicken Soup Provencal

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 teaspoons olive oil
• 1/2 cup sliced leek
• 1/2 lb chicken breast, strips (thin sliced for stir frying)
• 1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano, flavor undrained
• 1 (14 ounce) can fat free chicken broth
• 2 ounces angel hair pasta, broken up

Recipe

• 1 heat oil in saucepan over medium high heat. add chicken and leeks, cook about 5 min, stirring frequently.
• 2 stir in tomatoes and broth. bring to boil. reduce heat, simmer 10 minutes.
• 3 add pasta, simmer 3 to 5 minutes or until pasta is cooked.
• 4 if desired serve with shredded parmesan cheese.

rosie's raisin rhapsody

Ingredients

• Servings: 30
• 1 3/4 cups quick cooking oats
• 1 3/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 7 1/2 ounces raisin paste
• 1 cup butter
• 1/2 teaspoon baking soda
• 7 1/2 ounces raisin paste
• 1/4 cup chopped raisins
• 1/4 cup raisin juice concentrate
• 1/2 cup water
• 2 teaspoons white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x13 inch baking pan.
• in a large bowl cream together the brown sugar, margarine, and raisin paste. sift together the flour, rolled oats, and baking soda; stir into the creamed mixture. the mixture should be crumbly. in a smaller bowl, mix together the rest of the raisin paste, the chopped raisins, raisin juice concentrate, water, and sugar.
• pat down 1/2 of the crumbly oat mixture into the prepared baking pan. spread the raisin filling evenly the oat crust. top with the remaining oat mixture, and bake in the preheated oven for 45 minutes, until the top crust begins to brown. let cool and cut into squares.

Easy Chicken Pie

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cooked boneless skinless chicken breast
• 1 cup peas
• 1 (8 ounce) can sliced mushrooms or 1 (8 ounce) can fresh mushrooms, sliced and sauteed
• 1 cup milk
• 2 tablespoons wondra flour
• 1 tablespoon butter
• 1 cup sharp cheddar cheese, shredded
• salt and pepper
• 1 (2 sheet) package of flaky pastry dough

Recipe

• 1 line a 9inch pie dish with flaky pastry, set aside.
• 2 slice the second sheet of pastry into half inch wide ribbons and sett aside.
• 3 cut the chicken into small (1/2 inch square) cubes. set aside.
• 4 put the flour, salt, pepper and milk in a microwavable dish. whisk together, then add the butter to the mixture.
• 5 microwave the milk mixture for three minutes on high, whisking thoroughly every minute.
• 6 add chicken, mushrooms, peas and half the cheese to the white sauce. mix well, then place in unbaked pie shell.
• 7 sprinkle remaining cheese over chicken mixture.
• 8 lay reserved pastry strips over the pie to form a lattice. brush with milk, then bake for 35-40 minutes at 400°f.

Easy Chicken Pot Pie

Total Time: 1 hr 50 mins Preparation Time: 45 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 6 cups water
• 5 tablespoons knorr's chicken flavor instant bouillon
• 1 (16 ounce) bag baby carrots, chopped
• 1 medium yellow onion, chopped
• 1 cup celery, chopped
• 5 white potatoes, unpeeled and diced
• 1 red bell pepper, chopped
• 10 3/4 ounces cream of chicken soup
• 10 3/4 ounces cream of celery soup
• 1 cup sour cream
• 1 tablespoon basil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 3 garlic cloves, crushed
• 16 1/3 ounces pillsbury grands flakey biscuits

Recipe

• 1 in a large stock pot, bring water with chicken flavored bouillon to a boil.
• 2 add chicken breast and cook until done. cool and shred.
• 3 in same water, add basil, pepper flakes, salt and pepper, and garlic cloves, potatoes, carrots, celery, red bell pepper and onion and cook until almost done.
• 4 return chicken to same pot with these ingredients keeping at a medium low heat.
• 5 in a separate bowl, combine cream of celery soup, cream of chicken soup, and sour cream.
• 6 slowly fold into chicken and vegetable mixture.
• 7 if the sauce does not seem thick enough to your liking, in a separate saucepan make a white sauce by melting 1/4 c butter, adding 1/4 c flour and stirring constantly until made into paste. add 1/2 & 1/2 or milk, stirring constantly until desired thickness is achieved. add a small amount at a time to chicken mixture, stirring constantly, until desired thickness.
• 8 pour approximately 1/3 of chicken mixture into an 8 x 8 casserole dish. repeat with remaining chicken mixture for later use -- or cool this mixture completely and then separate into (2) ziploc freezer bags. label and date bags to thaw and bake later.
• 9 if you are ready to bake your casserole as soon as you have made the chicken mixture: layer with biscuits and bake at 350 for approx 15-20 minutes or until biscuits are golden brown.
• 10 if, however, you are making this dish ahead of time, then refrigerate in casserole dish until ready to bake; approx one hour before eating.
• 11 bake, covered, chicken mixture only, at 350 for approximately 50 minutes or until hot all the way through.
• 12 layer with biscuits and return to oven for approx 15-20 minutes longer, or until biscuits are golden brown.
• 13 note: this recipe can be easily adjusted down to 1/2 for (2) 9 x 13 casserole's or to 1/3 for (3) 8 x 8 casseroles, as stated above.
• 14 also, when layering my biscuits over chicken mixture, i sometimes will "peel" the biscuits down to make sure i have enough to cover everything. this is why i use the grands -- they are thicker in size and can be "peeled" down.

Easy Chicken Stir-fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons oil
• 1 lb boneless skinless chicken breast, cut into strips
• 3 cups stir fry vegetables, thawed
• 1/4 cup sesame ginger salad dressing
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1/4 cup peanuts, chopped
• 4 cups white rice, cooked

Recipe

• 1 heat oil in large skillet on medium-high heat.
• 2 add chicken; cook and stir 7 minute or until no longer pink.
• 3 add vegetables, dressing, soy sauce and honey; mix well.
• 4 cook an additional 2 minute or until heated through.
• 5 sprinkle with peanuts.
• 6 serve over the rice.

Easy Chicken Pot Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• milk
• 2 -3 large chicken breasts, cooked and diced
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 1/2 cups diced frozen peas and carrots
• 1/4 cup finely chopped onion
• salt and pepper
• 1 cup biscuit mix
• 1/2 cup milk
• 1 egg, beaten

Recipe

• 1 put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
• 2 add chicken, mushrooms, carrots, peas and onions, stirring to blend well.
• 3 add salt and pepper to taste, if desired.
• 4 blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
• 5 pour batter over top of pie filling.
• 6 bake 45 minutes at 375° or until top is golden brown.
• 7 allow to sit for 10-15 minutes before serving.