Chicken Broccoli Casserole

Ingredients :

Approximately 3 cups of shredded chicken
16 oz bag of frozen broccoli (cooked)
1 container of cream of mushroom soup*
1 cup of shredded cheddar cheese
Garlic powder and pepper to taste

How to make it :

Preheat oven to 350 degrees. Mix all ingredients together in a bowl, pour into a 9×9 baking dish and cook for 25 minutes. That’s it! Easy peasy 🙂
Note: you can use any type of shredded chicken. Rotisserie chicken works great for this. The chicken I used tonight was cooked in the crock pot all day and then shredded up. Just put some frozen chicken breasts in the crock pot, cover with chicken broth and cook on low for 8 hours. Viola! Perfect shredded chicken.
*The cream of mushroom soup that I use is in a container, not a can, but a small can would work fine here. I just prefer to use Pacific Foods Cream of Mushroom because it has less unidentifiable processed junk in there.

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Moist Pumpkin Bread

INGREDIENTS :
SERVINGS 8-10
YIELD1 loaf
1 cup brown sugar
2 eggs
1⁄2 cup vegetable oil
1⁄3 cup water
1 (15 ounce) pumpkin puree
1 3⁄4 cups plain flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1⁄4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
TOPPING :
1 tablespoon butter
1⁄4 cup brown sugar
3 tablespoons milk
1⁄4 cup pecans, chopped

DIRECTIONS :
In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread “sweats” while wrapped.

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Italian Cream Cheese Cake Recipe

What You’ll Need :

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

How to Make It :

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator

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Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting




Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

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Mississippi Sin Dip

INGREDIENTS:



24 oz cream cheese softened
1/2 cup mayonnaise
8 oz chopped green chiles
2 cups cheddar cheese
16 oz sour cream
12 oz deli honey ham, very finely chopped.


Directions :



1.Preheat over to 250
2. Mix all ingredients together
3. Bake for 30 minutes ’til hot and bubbly
4. Serve with corn chips or any type of cracker you like.

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NO BAKE LEMON PIE

Ingredients



1 Pie Crust
2 cans (14 oz.) sweetened condensed milk
3/4 cup lemon juice
Directions



Pour two cans of sweetened condensed milk into a mixing bowl
Add Lemon Juice and Stir
Pour into the Pie Crust and refrigerate for a couple hours
Whipped cream for garnish

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3 INGREDIENT CHICKEN

1) CHICKEN
2) PACKET DRY ITALIAN SEASONING MIX
3) 1/2 CUP BROWN SUGAR
MIX THE ITALIAN SEASONING PACKET AND THE BROWN



SUGAR…….COAT CHICKEN ON ALL SIDES…..LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE…..BAKE AT 350 DEGREES UNTIL IT’S GOLDEN BROWN…25 MINUTES ON EACH SIDE…..
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