Wednesday, April 28, 2010

Easy Chicken Casserole

This is a super easy casserole that is thrown together in minutes. You can mix in the morning, refrigerate and bake about an hour before needed.  It would also be an excellent use for Thanksgiving leftovers.

1 pkg stuffing mix
1 ½ lbs fully cooked boneless skinless chicken breasts cubed
1 lb package frozen broccoli florets, thawed and drained
1 can cream of chicken soup
8 oz Velveeta cubed

Preheat oven to 400. Prepare stuffing according to package directions (we never use the butter). Combine chicken, broccoli, soup and cheese in a 13x9 baking dish. Mix well. Top with stuffing. Bake 30 minutes or until stuffing is crunchy and cheese is golden brown. (Will take closer to an hour if cooked from the refrigerator)

Sunday, April 25, 2010

Penne & Peppers

This is one of the easiest, tastiest dishes.  Whips up in minutes and tastes amazing!  This is great for dinner parties when you want to impress but don't have a ton of time.  I don't know that I've had better at any Italian restaurant.

3 cups penne pasta, uncooked
1 lb. Italian sausage
1 each green and red bell pepper, cut into thin strips
1 jar (26 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) cream cheese (garlic & chive is an excellent option)
1/4 cup shredded parmesan cheese

Cook pasta as directed on package.

Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add bell peppers; cook and stir 5 min. or until crisp-tender. Stir in spaghetti sauce; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.

Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.

Sunday, April 4, 2010

Pecan Sweet Potato Waffles

This recipe makes a not too sweet, but super moist waffle with a crunchy topping.  It's a great combination of tastes and textures.  I found a version of this recipe in a magazine, but altered to fit the needs and preferences of our family.  It's a twist on two southern pies, Pecan & Sweet Potato.  Anytime you can eat pie for breakfast, it's a good day!

Waffles - yields 12-15 waffles

3 C pancake mix
2 tbsp brown sugar
½ tsp cinnamon
½ tsp allspice
1 egg
1 ½ cup milk
1 can sweet potatoes, mashed
2 tbsp oil
1 tsp vanilla

In a large bowl combine pancake mix brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients until just combined. Bake in a preheated waffle iron until golden brown.


2 tbsp butter
2 cup chopped pecans
1/4 cup brown sugar
2 tbsp water
1/4 tsp cinnamon
1/8 tsp all spice
Dash salt

In a small skillet, melt butter over medium heat. Add pecans. Cook and stir for 2 minutes. Add brown sugar, water, salt, and spices. Cook and stir until sugar is dissolved. Serve over top waffles with maple syrup.  Store leftover topping in sealed container in refrigerator.

**You can make these ahead of time and refrigerate.  Just pop into the toaster to reheat and enjoy.