Bacon, Chicken, and Rice Casserole

Oh wow, how did a whole week go by without any posting? I am usually much better with this.  I will blame it on a road trip and finishing up our summer vacation.

Meanwhile, I have been cooking.  I didn't cook while on the road trip but I did some cooking before I left so the kids would have some food. Just in case it sounds like I have become a "lazy bones".

Last night, I decided to try a new recipe.  It was fairly simple which is always a "plus" in my mind.   Plus, it involved three of my favorite ingredients...chicken, bacon, and rice.

And the verdict is?  It was a hit.  I will be making it again (though I will change a couple things up...).

Ingredients:
Bacon (not thick cut)

Chicken legs/thighs or breasts, preferably bone-in.  That being said, I used bone-in chicken leg quarters for ours.  Next time I will be trying it with boneless chicken breasts.  The original recipe said to NOT use boneless but we found it really difficult to eat with bones.

2 cans/containers of Cream of Chicken soup

1 cup water

Paprika/Cajun seasoning to taste (I omitted due to food issues at our house)

1 cup long grain uncooked rice (I think next time I will try minute rice and I may even cook it first...my rice didn't cook all the way through)

salt and pepper to taste

garlic salt to taste

nutmeg to taste

1 tsp oregano

dried parsley (a sprinkle or two)

Directions:
Preheat oven to 300 degrees.

Lay bacon (around 8 slices) in the bottom of a 9 x 13 dish. I think I will pre-cook this next time, at least partially.

Mix 1 can of cream of chicken soup with the rice and pour over the top of the bacon.

Lay chicken on top of the rice.  Sprinkle with salt and pepper.  Add paprika and/or Cajun spices if desired.

Mix garlic salt, nutmeg, oregano, and parsley in the remaining cream of chicken soup and add water.  Pour over the top of the chicken. 

Bake for 2 hours.

Like I said, the flavor was delicious. We just had a hard time eating the chicken on the bone.  I will definitely make again, just changing a couple things along the way...

Oh, and we had ours with carrots/Ranch and skillet rolls.

Happy cooking!

Reba

Crockpot Corn on the Cob

I will give a disclaimer:  This is nothing fancy at all.  I don't know if I would even call it a "recipe". But I wanted to share because apparently it is good stuff.

Another disclaimer:  I do not eat cooked corn. I like corn in corn dip but beyond that, I just don't. I try it periodically because it looks good to me. But it doesn't taste good (to me).  However, the people in my family who DO eat corn have loved it this way.  Thus, I am sharing.

Ingredients:
Corn on the cob, husk removed and corn washed (I break mine in half to make it easier to eat, per hubby's request)

Melted butter (2-3 Tbsp)

Salt and pepper (I use sea salt and freshly ground peppercorns)

Directions:
After cleaning the corn, rub with melted butter.

Salt and pepper the corn cob.

Wrap in aluminum foil.

Place in a crockpot (no water added) on low for about 4 hours.

Enjoy!

Like I said, simple but apparently really tasty!

Reba

Peanut Butter Chocolate Chip Oatmeal Bars

 On occasion, I make "breakfast energy bites" which usually Child 4 and I eat ourselves.  But this week I saw this recipe (very similar but cooked and in "bar" form and gave it a try. 

Well, all I can say is that they were gone really fast.  And it was NOT just because of Child 4 and me.  The whole family (minus Dad who was gone) chowed down on them. I WILL be making them again, especially during the school year. They are quick, fairly healthy, and can be made ahead of time then just reheated (if preferred). 

Ingredients:
1/2 cup brown sugar
1 cup peanut butter (I used creamy/natural)
2 tsp vanilla
1 cup flour (the original recipe used whole wheat, I just had all purpose on hand)
1 cup old fashioned oats (I am not sure how it would work with quick oats)
1 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/2 cup chocolate chips
1/2 cup other add in (original recipe used raisins, I used flax meal)

Directions:
Preheat oven to 350 degrees.

Spray an 8 x 8 baking dish with cooking spray.

With a mixer, mix the peanut butter and brown sugar on medium speed until fluffy, about 3 minutes. The original recipe called for using the paddle attachment.  My mixer does not have that so I just used the regular beaters and they worked fine.

Mix in the vanilla.

Continue mixing on medium speed, adding in the flour, oats, baking soda, and salt.  It will be thick. Just be patient. :)

Slowly pour in the milk.  Mix until a dough forms.

Fold in the chocolate chips and the other add in.

Once all is combined, press into the baking dish. 

Bake for about 17-20 minutes until gold brown. 

Allow to cool completely before cutting. 

I stored them in the fridge, but I am guessing they would be fine on the counter.

Enjoy!

Smores Bars

I am not a big marshmallow fan.  I can do without Rice Krispie treats.  And Rocky Road ice cream is NOT my favorite.

But Smores.

Oh, how I love smores.

In fact, I have a whole Pinterest board dedicated to them.  "More Smores". 

The unfortunate thing is my hubby is not the smores fan I am.

So I don't try out the smores recipes nearly as much as I want.  Well, due to that and the fact that I would weigh a LOT more if I did.

But every now and then I figure out a way to do it.

Like when we are going to a cookout.

Perfect time.

So this past week, I decided to try Smores Bars.

They looked easy.  Required little preparation.  And they could be made ahead of time.

The only "warning" I feel like I should give is to let people know ahead of time that they are cold.

My kids all complained a little at first because they think "smores" and think "warm".

Yet it didn't stop one of them from eating the bars.

Ingredients:
3 Tbsp unsalted butter, melted (plus a little more for greasing purposes)

1 cup graham cracker crumbs (I just threw a "sleeve" of crackers into the food processor and whirled away), plus 2 graham crackers broken into large pieces

3/4 cup sweetened condensed milk (not quite a whole can)

1 1/3 cups semi-sweet chocolate chips

1 1/2 tsp vanilla

pinch of salt

1 cup mini marshmallows

Directions:
Line an 8 x 8 baking pan with aluminum foil and butter/grease.  I did do this but I actually think next time I would just grease the baking pan itself with the butter or cooking spray.

Mix the melted butter and the graham cracker crumbs together in a bowl with a fork until moistened. 

Press firmly into the bottom of the baking dish.

This is the only area I had trouble. I pressed as much as I could but my crumbs just never stuck together. I don't know if I should have used more butter, pressed more, or what.  Don't get me wrong, it was still tasty.  I just couldn't get it to gel.  I think next time I make these, I will do something similar to what I do with the pretzels for pineapple fluff.  I think I will "bake it" at 400 degrees for 5-7 minutes...just enough to make it a bit crunchier/more together.  I will let you know how that goes. :)

Next, heat the chocolate chips and the condensed milk over medium heat, stirring constantly until smooth.  Once smooth, remove from the heat and add in the salt and vanilla.

Quickly, pour over the graham cracker and spread. You have to work quick or it will start to harden.  I found that if I held the spatula vertically and started in the middle to spread to the sides, it worked much easier. Otherwise the graham crackers try to go with the chocolate. :)

Next, pour the marshmallows over the top and push down into the chocolate.

Finish by pressing in the broken pieces of the 2 graham crackers in the "holes" left by marshmallows.

Cover and refrigerate for 4 hours or so before cutting/serving.

Enjoy!

Cinnamon Sugar "Donut" Muffins

I try to make breakfast a couple times a week.  I have been eying this recipe on Pinterest for a while and decided to give it a try. 

It didn't take long to assemble them and then it was a short time to bake and then breakfast time.

And...

YUM.

They taste JUST like cinnamon sugar donuts.

In muffin form.

And baked.

(I calculated the calories and they were not horrible)

I made a double batch:  one mini muffin batch and one regular muffin batch.

Here is the recipe for one batch...

Ingredients:
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 tsp cinnamon
1/4 cup vegetable oil
2/3 cup granulated sugar
1 egg
1 cup milk

Directions:
Preheat the oven to 350 degrees.

Whisk together flour, baking powder, salt, nutmeg, and cinnamon.

In another bowl, stir/whisk together vegetable oil, sugar, egg, and milk.

Pour the flour mixture into the oil mixture and stir just until mixed.

Coat the "cups" of the muffin tin or use muffin liners. I used liners.

Divide the batter evenly among the cups.  (I did one 24 mini muffin tin and one 12 cup regular muffin with a double batch)  I used my cookie scoop to put the mixture into the cups.  It was almost even/level with the tin.

Bake for 15-18 minutes.  (I think mine was close to 20 minutes)

Remove the muffins from the muffin tin and cool on a wire rack.

Topping recipe:
1/4 cup melted butter
1/3 cup granulated sugar
1 Tbsp cinnamon

Directions:  
Put melted butter in one bowl.  Mix cinnamon/sugar in another bowl.

Now, in the original recipe. they dipped the whole muffin in the butter and then the cinnamon sugar mix.

I only dipped the top.  (In fact, I did NOT double the topping and had JUST enough for two batches) 

Either way, my kids have raved about them.  My son came in and said, "Thanks for the donuts, Mom!" 

Enjoy!

Reba

Creamy Mashed Potatoes

Usually if I make mashed potatoes, I use this recipe. 

But the other day I decided to try something new that didn't require so much planning ahead.

So I did a little Googling and found this recipe.

Very simple.  Few ingredients.  Little time involved other than peeling the potatoes.

And guess what?

Hubby declared they were his favorite mashed potatoes I have made.

Well, guess it was a winner then!

Ingredients:
5 or 6 large Russet potatoes, peeled and cut (I rarely dice, I usually just cut into smaller chunks)

1 Tbsp kosher salt

2-4 Tbsp butter (I think I used 3)

1/4 tsp white pepper or black pepper

1 or 2 cans evaporated milk

Directions:
Boil potatoes in a large pot of water with salt added.

Okay, you really should bring the salted water to a boil before adding the potatoes but I kind of just did it all at once.

Boil until fork tender (15+ minutes...a little longer if you don't bring the water to a boil first :).

Drain the potatoes and mash.  I just used a mixer because I have a ricer, not a masher.  I now have a hand masher on order... :)

Add in the butter and pepper.

Add in the evaporated milk slowly until the desired creaminess is reached.

I only used 1 can; it was just right for us.

Enjoy!

Reba

Hot Fudge Brownie Pie

I don't make dessert often though I have a BUNCH of them pinned on Pinterest.

It isn't that I don't like desserts.

It is actually the opposite.

I love them.

Too much.

So it is better if I don't make it often.

Because if I do, I eat them.  :)

However, once in a while, I splurge.

Like last night.

This is one I have pinned not once but twice. And possibly even three times.

It just looked oh so yummy.

So last night I got dinner in the oven then turned my attention to this recipe.

It is labeled as "hot fudge pie" but other than baking it in a pie dish, there is nothing really "pie" about it. 

We had great discussion about what it truly is.

And our answer?

A cross between a brownie and a molten chocolate lava cake.  

Except this was even easier the chocolate lava cake (which is pretty simple).

And what I love is that the portion size is that much easier to control.

With a hungry teenager in the house, I didn't have to worry about eating too much. :)

Ingredients:
4 oz unsalted butter
1 1/2 squares unsweetened chocolate (1.5 oz)
1 cup sugar (granulated)
2 eggs beaten
1 tsp vanilla extract
2 Tbsp milk
1/4 cup all purpose flour

Directions:
Pre-heat the oven to 350. 

Grease a pie pan (use butter or a cooking spray).

Melt butter and chocolate together.  I suppose you could do this stove top. I went the microwave route.  I put them together in a large measuring cup and headed for 30 seconds, stirred slightly, then heated 30 seconds more. The chocolate wasn't very melted at this point but the butter was. So I just took it out and stirred it for a few minutes.  Then it was a silky chocolate mess... :)

Let it cool while you stir the sugar into the beaten eggs.  Note: A hand mixer is not necessary. You just need a good spatula or spoon and a little elbow grease.  Stir until the sugar is fully incorporated into the eggs.

Once the chocolate mixture has cooled (and not before then or you will cook the eggs :), add it to the egg mixture.  Stir together.

Next add the vanilla  and milk.  Stir together.

Last, fold in the flour until no white is showing.

Do NOT overmix.

Pour the mixture into the pie pan and bake for 25 minutes.

Let it cool a few minutes.

I HIGHLY recommend eating this with ice cream on the side.

YUM.

Enjoy!

Reba