Broccoli and Rice Casserole

My aunt gave me this recipe. It is very similar to my Chicken and Rice Casserole but without the chicken

• 1/2 c. chopped celery
  
• 1/2 c. chopped onions
  

Saute in 3/4 stick butter; set aside.

• 2 c. cooked rice
  
• 8 oz. Cheddar or Velveeta cheese
  
• 1 can cream of mushroom soup
  
• 1 (10 oz.) pkg. chopped broccoli, cooked
  

Mix all ingredients together in casserole dish. Bake at 350 degrees for 45 minutes, uncovered.

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Baked Beans

Baked Beans:

Ingredients:

• 1 large can of pork and beans
• 4 strips bacon
• 3/4 cup diced onions
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery

Seasonings, more or less to your taste:

• 1/2 cup brown sugar
• 1 Tbsp. mustard
• 1 Tbsp. catsup
• 1 Tbsp. Worchestershire sauce
• 1 dash tobasco sauce (optional)

Directions:

Fry bacon until crisp, drain.

Saute onions, bell pepper and celery in bacon grease until tender.

Add sauteed vegetables, bacon and seasoning to the large can of pork and bean.

Bake at 350F for 45 minute to an hour

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Chinese Broccoli Slaw

I got this recipe from my friend Melissa and it is always a hit when I bring it to parties. It is a really good summer salad.

Chinese Broccoli Slaw:

Ingredients:

• 1 bag broccoli slaw, in a bag in the produce department
• 5 green onions, chopped
• 1 cup sunflower kernels
• 1 cup toasted* almonds ( i use the sliced almonds, but you could use slivered also)
• 2 packages chicken-flavored Ramen noodles, crushed

Mix all the above ingredients in a serving bowl

Dressing:

• 1/2 cup vegetable oil
• 1/3 cup sugar
• 1/4 cup white vinegar
• 2 seasoning packets from the Ramen noodles

Refrigerate dressing and toss with salad right before serving.

*toasting almonds: place almonds in a shallow microwaveable dish and microwave on high for 1 minute, check on almonds and microwavet at 15 second intervals until toasted.

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Carrot Raisin Salad

Shredded carrot, raisins and pineapple tidbits before combined with dressing

reserved pineapple juice

pineapple juice mixed with mayo.

adding the dressing to the carrot mixture

finished product!

Carrot Raisin Salad

Ingredients:

• Small Can Pineapple Tidbits
• 2 Cups Shredded Carrots
• 1/4 cup raisins
• 3 TBSP. mayonnaise

Directions:

Drain pineapples, reserving juice.

Blend the pineapple juice and mayonnaise

Mix all ingredients together

Chill before serving

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Oriental Salad

This photo doesn't do this salad justice. I promise it is delicious--give it a try!

I received this recipe from a neighbor of mine and it is always a huge hit at parties!

Oriental Salad

• 1 Head Iceberg Lettuce, chopped
  
• 3 Green Onions,chopped
  
• 1-3oz container Crunchy Rice Noodles 
  
• Small Package Sliced Almonds-toasted
  
• 4 Tbsp. Sesame Seeds
  
• 6 slices bacon, cooked and crumbled
  

Dressing:

• 4 Tbsp. sugar
  
• 1 tsp. salt
  
• 1/2 c. vegetable oil
  
• 2 Tbsp. white vinegar
  
• 1 tsp. accent (msg)
  

Toss and serve with dressing

If I am bringing this to a party, I will make it ahead of time but not placing the ingredients together. It is best freshly made, otherwise it can get a bit soggy and the lettuce wilts quickly.

This is how I prepare it:

• Tear the lettuce into bite-sized pieces and place in a bowl with a moistened paper towel over it.  This helps keep the lettuce crisp and fresh.
• Place all the items individually in ziploc bags.
  
•  Make the dressing.
  
• Right before serving, toss all ingredients together
  

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Olive Cheese Bread-From The Pioneer Woman

1 regular can whole black (ripe) olives 

1 6-oz jar pimiento-stuffed olives 

2 green onions 

¾ pound Monterey Jack cheese 

½ cup real mayonnaise 

1 stick butter, softened 

1 loaf French bread  

Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves. 

Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a yummy appetizer. 

Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several months.  

This Olive Cheese Bread is so good and it freezes well too. See this site for more Pioneer Woman recipes.

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Creamy Chicken Pesto Pasta

Ingredients

• 2 or 3 chicken breasts or you can make this vegetarian  and omit the chicken--but then it wouldn't be called  Creamy CHICKEN Pesto Pasta now would it!(food for thought--did you like that pun?)
•  Fresh mushrooms
•  Sun dried tomatoes
• 1/2 onion chopped and garlic(optional)
• 8 oz pasta-I use shells, but you could use penne, rotini or bowtie
•  Knorr creamy pesto sauce mix

Directions

So easy you can take out whatever you want except for the sauce and pasta.

1. First cook your chicken either fry it or boil it and cut in cubes. Set aside

2. Saute onions, garlic, and mushrooms. 

3. Make sauce as directed on packet. Put it all together and let simmer while you cook pasta.

4. Add sun dried tomatoes to sauce mixture then top over pasta.

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Roasted Vegetables

before they are actually roasted

I'm not a big veggie eater, so when my friend Julie suggested roasting these veggies, I thought I needed to try it! I'm so glad I did. They were wonderful. I don't think I have ever eaten asparagus but now it is one of my favorite veggies.  

Ingredients:

Any veggies you like, or in my case, don't like. I used:

Asparagus

Red onion

Zucchini

Red bell pepper

EVOO (extra virgin olive oil)

Salt and Pepper to taste

Italian Seasoning to taste

Balsamic Vinegar

Cut up veggies as in photo, sprinkle with evoo, salt/pepper and italian seasoning and vinegar. Bake at 425 degrees for 15-20 mins

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