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Archive for the ‘Easy Recipes’ Category

Quick Rice Bake

Posted in Easy Recipes, Fast Recipes, tagged , , on February 26, 2010| Leave a Comment »

If you are in a hurry but want a filling and tasty side dish, this recipe is a snap. If you want to make it into a meal, just add chicken pieces and serve alongside a fresh green salad.

Quick Rice Bake

1 can Cream of Mushroom Soup

1/4 cup thinly sliced celery pieces

2 cups rice, cooked

Mix rice with soup and celery pieces and bake in a greased 9×9 casserole dish at 350 degrees for about 15 minutes, until it thoroughly heated. For some extra gooey goodness, sprinkle with shredded colby-jack or cheddar cheese a few minutes before removing from oven.

Enjoy!

Happy Entertaining!

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Chocolate Coconut Bars

Posted in Desserts, Easy Recipes, Holiday Recipes, tagged , , , on February 5, 2010| 1 Comment »

I love coconut almost as much as I do chocolate, so I was practically giddy when I came across this recipe. These yummy bar cookies are so good and can be cut into shapes or squares. A heart-shaped cookie cutter is perfect for Valentine’s Day treats!

Chocolate Coconut Bars

1 1/2 cups semisweet chocolate chips

1 can sweetened condensed milk

1 cup plus 2 tbsp melted butter, divided

2 1/4 cups light brown sugar

2 eggs

2 cups flour

1/2 cup chopped pecans

1/2 cup flaked coconut

1 tsp. salt

1 tsp. vanilla extract

Preheat oven to 350 degrees. In a large micro-wave safe bowl, combine the chocolate chips, sweetened condenses milk and 2 tbsps. of butter. Microwave on high for 1 to 2 minutes or until chips are melted. Stir well – and do not over cook!

In a separate bowl, combine remaining butter with eggs, sugar, flour, pecans, coconut, salt and vanilla extract.

Spread approximately half of the dough on an ungreased 15×10 jelly roll pan. Drizzle the chocolate mixture over the dough then drop spoonfuls of the remaining dough over the chocolate. Drag the tip of a knife through the dough and chocolate to create a swirl pattern.

Bake for 25-30 minutes. Let cool for 15 minutes. Use a heart-shaped cutter to create a plate full of delicious hearts!

Happy Entertaining!

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Chicken Enchiladas

Posted in Easy Recipes, Fast Recipes, tagged , , , on January 29, 2010| 1 Comment »

Today’s recipe comes from my Mom. She used to make this pleasing dish for a big crowd, but it is so easy to make, you could whip it together anytime you want a delicious and simple meal. It comes together quickly and one of the best things is that you can put it together the night before!

Enjoy!

Chicken Enchiladas

3 cups cooked chicken, cut into bite-sized pieces or shredded

1/2 cup chopped celery

1 tsp. onion flakes

1 small can cream of mushroom soup

1 small can cream of chicken soup

1 small can green chiles

1 1/2 cups grated cheddar cheese

8 corn or flour tortillas

Mix chicken with celery, onion flakes, soup and chiles. Layer greased 9 x 13 casserole pan with half the tortillas, and then half the chicken mixture and half the cheese. Repeat the layers again, ended with a topping of cheese. Make the night before and let the flavors mix before baking at 325 degrees for one hour. Note – you can sauté the celery and onion flakes with a dash of chicken stock before adding to the mix if you don’t like your celery quite so crunchy.

Happy Entertaining!

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Cashew Chicken Casserole

Posted in Comfort Food, Easy Recipes, tagged , , on January 22, 2010| Leave a Comment »

I came across this recipe a few years ago and it has quickly become a favorite comfort food dish that is tasty enough to serve to family and friends alike.

The thing I like best about this particular recipe is that you can make it the night before! Enjoy!

Cashew Chicken Casserole

2 cups uncooked elbow macaroni

3 cups cubed cooked chicken

1/2 shredded cheddar or colby-jack cheese

1 tsp. onion flakes

1/2 cup chopped celery

1 can sliced water chestnuts, drained

1 10 3/4 oz. can cream of mushroom soup

1 10 3/4 oz. can cream of chicken soup

1 3/4 cups milk

1 can chicken broth

1/4 cup butter, melted

2/3 cup crushed saltine crackers (about 20)

3/4 cup cashew halves

In a greased 13x9x2 inch baking pan, layer the first six ingredients, in the order listed. In a bowl, combine the soups, milk and broth. Pour over layers in pan. Cover and refrigerate overnight. Toss butter and cracker crumbs together and sprinkle over casserole. Top with cashews and bake uncovered at 350 degrees for 35-40 minutes until macaroni is tender.

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