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Archive for the ‘Fast Recipes’ Category

Cheesy Chicken Casserole Plated

If you’re looking for an easy to make dinner recipe, this one is really simple.

You can use leftovers to mix this casserole in a snap and serve a piping hot, tasty meal in no time with minimum fuss!

Captain Cavedweller likes this one, as long as I use mixed veggies without the green beans. (Talk about picky eaters… we have two at our house!).

Ingredients

Ingredients – the unknown substance in the bowl is chicken stock that I had in the freezer and had not yet thawed.

Cook your veggies in the chicken stock for about two minutes in the microwave. Just to get them hot and start the cooking process. You can either add in the minute rice and cook with the veggies (using the stock instead of water) or use left-over rice. Either works fine, although the chicken stock gives the rice a nice flavor.

Cook your veggies in the chicken stock for about two minutes in the microwave. Just to get them hot and start the cooking process. You can either add in the minute rice and cook with the veggies (using the stock instead of water) or use left-over rice. Either works fine, although the chicken stock gives the rice a nice flavor.

Mix in a can of Cream of Mushroom soup. You could also use cream of celery or cream of chicken.

Mix in a can of cream of mushroom soup. You could also use cream of celery or cream of chicken.

Layer pre-cooked chicken into a casserole pan (sprayed with non-stick spray - the pan, not the chicken). I cut the chicken into bite-size pieces before layering in the pan. Top with veggie and rice mixture then cover in foil.

Layer pre-cooked chicken into a casserole pan (sprayed with non-stick spray – the pan, not the chicken). I cut the chicken into bite-size pieces before layering in the pan. Top with veggie and rice mixture then cover in foil.

Bake about 20 minutes, until everything is bubbling and looks cooked. Remove from oven, sprinkle with cheese and return to oven for a few minutes until cheese melts. Serve and enjoy!

Bake about 20 minutes, until everything is bubbling and looks cooked. Remove from oven, sprinkle with cheese and return to oven for a few minutes until cheese melts. Serve and enjoy!

Cheesy Chicken and Rice Casserole

2 cups cooked chicken (cut into small pieces)

1 1/2 cups cooked rice

Small bag of frozen veggies

1 small can cream of mushroom soup

1 1/2 cups chicken stock

1 cup shredded Colby-Jack cheese

Preheat oven to 350 degrees.

Spray a casserole pan with non-stick cooking spray. Layer in chicken and set aside.

In a micro-wave safe bowl, cook veggies in chicken stock (or water) for about two minutes. You can also add your minute rice and cook with the veggies and chicken stock if you don’t have left-over rice to use.

If you aren’t cooking the rice in the stock, drain excess off veggies before mixing with rice and soup.

Otherwise, mix in the soup then spread over the chicken.

Cover the pan with foil and back about 15-20 minutes, until everything is hot and bubbling. Remove from oven and sprinkle with cheese. Return to oven (uncovered) and bake about five minutes, until cheese is a  melted pool of gooey deliciousness.

Serve and enjoy your one-dish meal.

She Who Needs to Pick Out the Green Beans Next Time

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choc icebox platdWhen the weather is hot and I’m feeling lazy, I like to focus as little attention as possible on spending time in the kitchen.

That’s one reason I love good old-fashioned ice-box desserts. They come together in a snap, can be made the night before, and taste wonderful

My latest version involves chocolate, chocolate and more chocolate!

Ingredients ... and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

Ingredients … and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

 

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

 

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

 

Spread the cookies into the bottom of a 9x13 pan and press down.

Spread the cookies into the bottom of a 9×13 pan and press down.

Beat the cream cheese until smooth and creamy.

Beat the cream cheese until smooth and creamy.

Then add in pudding and milk, blending well.

Then add in pudding and milk, blending well.

 

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won't take long for the pudding to begin to set.

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won’t take long for the pudding to begin to set.

 

Fold half the whipping cream into the remainder of the pudding mixture.

Fold half the whipping cream into the remainder of the pudding mixture.

 

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

 

Spread whipping cream evenly over the top. You can get all fancy and make designs... or not.

Spread whipping cream evenly over the top. You can get all fancy and make designs… or not.

 

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.

The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

 

Chocolate Icebox Dessert

2 small boxes of instant chocolate pudding

3 1/2 cups milk

1 8oz. package of cream cheese

1 15.5oz. package of Oreo cookies

1 pint of heavy whipping cream

1/2 cup powdered sugar

Optional toppings (mini chocolate chips, shaved chocolate, coconut, caramel sauce)

Crush cookies until cookies and filling and blended into a crumbly mass (or mess, depending on who you ask).  Press into the bottom of a 9 x 13 baking dish and set aside.

Whip cream until peaks form. I like mine sweet, so I add about 1/2 cup of powered sugar and stir in gently.

In another bowl, beat cream cheese until smooth then add in pudding mixes and milk. Beat until well blended.

Immediately pour of the pudding mixture over the cookie crumbs in pan. Add half whipping cream to the remaining pudding mixture and stir until blended. Spoon over top of crust and filling in pan.

Top with remaining whipped cream.

Add whatever toppings you like then cover tightly with plastic wrap and let sit over night in fridge. You can serve immediately, but it tastes so much better the next day. Keep refrigerated until ready to serve.

She Who Needs to Not Make This Again for Self-Preservation Purposes

 

 

 

 

 

 

 

 

 

 

 

 

 

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danish plated

If you are looking for something delicious and simple to make for a brunch (especially with Easter right around the corner), this fast and easy recipe is sure to fit the bill.

It takes just a few minutes to assemble, about twenty to bake and you have a warm, tasty dish ready to serve!

Ingredients

Ingredients

danish dough

Unroll a tube of crescent dough. Place in baking sheet so that points are resting on the edge of the pan. Seal the edges together. You may have to smoosh the dough a little along the edges where it joins to make it work.

Mix powdered sugar with cream cheese.

Mix powdered sugar with cream cheese.

 

Spread over crescent dough.

Spread over crescent dough.

Layer on strawberry jam.

Layer on strawberry jam.

Top with sliced fresh strawberries.

Top with sliced fresh strawberries.

 

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

 

Bake at 350 until dough is golden brown and juice is bubbling.

Bake at 350 until dough is golden brown and juice is bubbling.

 

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Force yourself to share and bask in the compliments sure to come your way.

Force yourself to share and bask in the compliments sure to come your way.

 

Easy Strawberry Cream-Cheese Danish

1 tube of refrigerated crescent dough (8 crescents)

1/2 cup whipped cream cheese

1/3 cup powdered sugar

1/3 cup strawberry jam

1 cup sliced fresh strawberries

1/2 cup cream cheese frosting

Preheat oven to 350 degrees.

Mix powdered sugar with cream cheese, set aside.

Line a baking sheet with foil and give it a quick coat of non-stick cooking spray (you don’t have to line the baking sheet with foil, but I’m lazy and don’t want to scrub baked on berry juice of the pan.)

Line up crescent rolls down the center of the baking sheet, using the straight line of two crescents to form the center line with the pointy ends hanging off the edges of the pan. (It should like you have four sets of pennants in your pan placed back to back – if that makes sense at all. If not, refer to photos above!).

Spread cream cheese down center of crescents, top with jam and berries. Fold ends of crescents toward center, sealing edges by pressing together as best you can. It’s okay if you leave a little “breathing” room here and there. Crimp the ends to seal.

Bake until crescent dough turns a rich golden brown and berry juice if bubbly – about 20 minutes.

Remove from oven and immediately drizzle with cream cheese frosting. Put frosting in a microwaveable container (I use a small glass creamer) and nuke for about 12 seconds. Pour over top of danish and serve while still warm.

She Who Liked This Way Too Much

 

 

 

 

 

 

 

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chex mix finished

One day, Captain Cavedweller decided we were going to be adventurous and make Chex Mix. (Yep, we really walk on the wild side of life.)

With no Chex Mix making experience to draw from, we thought it would be difficult and challenging.

Turns out it is really easy.

And good.

And quite tasty.

And hard to stop eating when warm and fresh.

I may have liked it so much, we made three different kinds the same day.

chex mix regular ingredients

Original Chex Mix

4 cups Corn Chex cereal

4 cups Rice Chex cereal

1 cup mixed nuts

1 cup bite-sized pretzels

1 cup bagel chips

6 tbsp. butter

2 tbsp. Worcestershire sauce

1 1/2 tsp. seasoned salt

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

chex mix regular ready to eat

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

chex mix muddy buddy ingredients

Chex Muddy Buddies

9 cup  Rice Chex cereal
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 tsp. vanilla
1 1/2 cup powdered sugar
Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated.
chex mix muddy buddysPour cereal mixture into large container (with seal) with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.

chex mix caramel ingredients

Chex Caramel Chocolate Mix

4 cups Corn Chex cereal

4 cups Rice Chex cereal

1 cup semi sweet chocolate chips
1 cup nuts
2 tbsps. butter
1/2 caramel sauce

Pour cereal and nuts into large bowl and coat with caramel sauce. Set aside. Combine chocolate chips, and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir.
chex mix caramel
Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.

chex mix finished 2

She Who Can Not Make These Ever Again

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Today’s recipe is so simple your  preschooler could make it.

Wait, maybe they should. It would be a lot of fun for them.

 

 

Ingredients

 

Start by slicing your melon into 1/2 inch thick slices.

 

Press a sturdy cookie cutter into the melon, going all the way through.

 

Isn’t this fun?

 

 

 

 

Watermelon and Feta Butterflies

Watermelon

Feta Cheese

Balsamic Vinegar
Slice watermelon into 1/2 thick slices. Using a sturdy cookie cutter, push it through and cut out shapes. Place on a plate, sprinkle with feta cheese and drizzle with vinegar.

Eat, indulge and enjoy!

She Who Loves Watermelon… and Feta… and balsamic vinegar

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This salad is easy to whip together and a perfect go-to for potlucks, picnics or anytime you really don’t want to cook. Add pieces of cooked chicken and you’ve got a meal ready to eat!

Ingredients

 

Microwave vinegar, oil and orange juice. Stir in seasoning packets. Set aside.

Mix oranges with coleslaw (or cabbage). Add in crushed noodles.

 

Pour dressing over salad, stirring well to coat. Cover tightly and refrigerate overnight.

Chinese Noodle Salad

1 bag of coleslaw mix or about six cups of shredded cabbage

2 packages of Ramen Noodles (chicken flavor)

1 large can Mandarin Oranges

1/2 cup sliced almonds

1/2 cup vinegar

2/3 cup oil

Drain oranges, reserving juice in a micro-wave safe bowl. Add oil and vinegar to juice and microwave about a minute, stirring to mix well.  Stir in the seasoning packets from the noodles until well blended. Set aside.

Mix coleslaw with oranges. Crush noodles and add to bowl, uncooked. Pour dressing over the top, mixing well. Cover with plastic wrap and refrigerate overnight. Before serving, give the salad a good mix then stir in almonds and serve!

She Who Likes Easy To Make Dishes

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Captain Cavedweller brought home some delicious strawberries the other day. They were big, plump, juicy and ripe. They actually tasted like strawberries  – not like the somewhat bland picked-green variety we usually find in the stores this time of year.

Since I can’t leave well enough alone, I decided to stuff a few berries for fun. That was a tasty decision.

This is a fast and easy way to make your berries look super fancy and divine.

You'll need berries, whipped cream cheese, powdered sugar and chocolate for dipping. Chocolate is optional. Unless you're me. Then it is mandatory and necessary.

Cut the tops off the berries and hull. Mix together cream cheese and powdered sugar and then use a teaspoon to stuff filling into berries. I got involved with the stuffing and forgot to take pictures. Sorry!

You can melt some chocolate and dip the ends of your berries in it. You can also melt chocolate and make some fancy little swirlies to top the berries. All that is completely optional.

Or you can eat them plain and enjoy!

She Who Loves Fresh Berries

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