Vanilla Pudding Dessert

 I got this recipe from my sister-in-law Kathy.  She served it at a family gathering. It is easy and so yummy!

Vanilla Pudding Dessert

36 vanilla sandwich cookies (Golden Oreos)

6 T. butter, melted and cooled

16 ounces cream cheese

3/4 cup powdered sugar

1 teaspoon vanilla

Cool Whip 16 oz.

1 box instant vanilla pudding, 6.8 oz total - 2 small (you can use white chocolate flavor if you wish)

2 cups whole milk

Butter a 13 x 9 dish.

In a food processor, crush the cookies.  Add the butter and pulse until well combined.

Press the mixture into the prepared pan.  Place in the freezer for 10 minutes.

With a hand mixer, beat together the cream cheese, powdered sugar, vanilla, and 1 cup cool whip and beat until smooth and creamy. 

Spread the cream cheese mixture over the cookie mixture and place back in the freezer for 10 minutes.

With a whisk or beater, combine the two pudding mixes with milk and 1 cup of cool whip.  Whisk until combined and starting to thicken.  Spread the pudding over the cream cheese layer and chill for 30 minutes.

Use the rest of the cool whip to put on top of all.  Top with sprinkles if desired.  Chill until ready to serve.

Roasted Tomato Soup

 I have a favorite roasted tomato soup on here, but I tried this easier version.  It was really good.  If you have garden tomatoes to use, this is a great way to use them!

Roasted Tomato Soup

3 lbs.tomatoes, quartered (garden tomatoes= 6 large or 9 medium)

1 yellow onion, halved, then each quartered

1 red bell pepper, quartered

olive oil

 salt. 

1 1/2 teaspoon pepper

3 cloves garlic

5 cups chicken stock

2 teaspoons dried basil

1 teaspoon dried parsley

 Heat oven 400.  Line a baking sheet with parchment and spread the vegetables on it.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for 30 minutes until tender.

In a pot, bring the stock, basil and parsley to boil.  Reduce heat and simmer.  Add roasted vegetables and garlic and blend with an immersible blender*.  Simmer.  Serve.

*You can do batches in a regular blender if you don't have an immersible blender.  

Kristen's Chicken Nachos

 

Kristen made these for us (well, we all helped) at our family reunion.  They were delicious, so I wanted to share the recipe.  We made it again the week after we were home we loved it so much.

Chicken Nachos

*For the chicken:

2 T. olive oil

2 cloves garlic

1 onion, chopped

2 lb. chicken breast (boneless, skinless)

2 cups chicken broth

1 8 oz. can tomato sauce

1 T. salt

1/2 T. oregano

1 tsp. cumin

Set the instant pot to saute' and brown the onion and garlic for about 2-3 minutes.  Add the chicken and saute' for another couple of minutes.

Add the rest of the ingredients and set the pot to 18 minutes.  Let the pressure release and open the pot.  Strain the liquid.  Shred the chicken and replace as much liquid as you desire.

Layer on plates any or all of the following:

Tortilla chips (she used blue and white because it was July 4th)

Chicken

Queso Cheese dip, heated

Pico de Galo (recipe found here)

Avocado

Sour Cream 

Grated Cheese

Olives

We made it soon after we got home from the reunion.

* You can also use this chicken to make chicken tacos or burritos.

Chicken Broccoli Rice Bake

 I was scrolling through Facebook when I saw a video of a guy cooking a dish.  I thought it looked good, so I watched and then rewatched and wrote down the recipe.  I am so glad I did!  This was absolutely delicious.  We both can't wait until I make it again.  It went so well with our fresh garden tomatoes.

Chicken Broccoli Rice Bake

For the chicken:

1 lb. boneless skinless chicken thighs (I used 4 thighs, next time I will use more)

1 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1 1/2 tsp thyme

1/2 tsp pepper

For the Casserole:

1 T. olive oil

1 onion, diced

1 tsp salt

2 cloves garlic

2 cups broccoli florets (next time I will use more)

1 1/2 cups basmati rice, rinsed and drained

3/4 cup heavy cream

1 1/2 cups chicken stock

1 tsp. thyme

1 T. lemon zest

1 T. butter

1 T. lemon juice

Mix together the rub ingredients for the rub and rub over the chicken.  Put in the fridge for at least 30 minutes.

Preheat the oven to 350

Heat the oil in a large oven safe skillet.  Add the chicken and sear until browned on one side and easily releases from the pan- about 4-5 minutes.  Remove the chicken from the skillet and set aside.

Over med. heat, add the onion and salt and sauté until onion is beginning to brown.  Add the garlic and broccoli and cook for 1 minute.  Add the rice and heat for 1 minute.  Stir in the cream, chicken stock, thyme and zest.  Bring to a simmer.  Remove from heat and place the browned chicken, seared side up on top of the rice.  Cover with a lid or foil.  Bake in oven for 30 minutes.  Remove the lid and put small pieces of butter over the rice.  Bake uncovered until the rice is tender and the chicken reaches 160- about 10-15 minutes.  Remove from the oven and let rest for 5 minutes.  Squeeze the lemon juice over it and serve. Man, this was good.  And the leftovers were just as good.  

Baked French Toast

 Having houseguests?  This is a delicious make-ahead breakfast idea.  I got the recipe from The Pioneer Woman website.

Baked French Toast

1 loaf French Bread

8 eggs

2 cups whole milk 

1/2 cup heavy cream

1/2 cup sugar

1/2 cup brown sugar

2 Tablespoons Vanilla

Fresh Blueberries

Syrup

Topping

1/2 cup flour

!/2 cup packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup cold butter, cut in cubes

Grease a 13 x9 pan.  Tear the bread into chunks and evenly distribute in the pan.

In a large bowl, crack in the eggs.  Add the milk, cream, sugar, brown sugar, and vanilla.  Whisk together.  Pour over the bread.  Cover the pan with foil and store in the fridge until ready to bake (overnight or even just an hour or so)

Heat oven to 350

In a separate bowl, use a fork to stir together the flour, brown sugar, cinnamon and salt.  Add the butter chunks and use your hands to mix together until it forms a ball.  Sprinkle the topping evenly over the bread mixture.  Bake for 45 minutes - 1 hour, depending if you want it soft or crisper.

Serve in scoops with butter and syrup and blueberries atop.

Easy Homemade Salsa

 This is an easy, delicious, eat it right now recipe for salsa.  We love it.  I try to keep some in the fridge all the time.

Easy Homemade Salsa

3 small cans diced tomatoes

1 onion, cut in 1/4ths

Large spoonful of minced garlic

1- 3 Jalapeno peppers, to taste

Juice of 1 lime

cilantro leaves, to taste

Salt to taste

In a blender, put two of the cans of tomatoes, the onion, garlic jalapenos, lime juice, and cilantro leaves.  Blend.  Pour into a large bowl and add the other can of tomatoes.  Stir and taste and add salt as desired.  

When you serve it, you can add chopped green onions, green peppers, another chopped jalapeno, and chopped tomatoes if desired.  Serve over Mexican dishes, eggs, with tortilla chips- however you like salsa!  So good!  Store in fridge.

Easy Funeral Potatoes

 I have posted two other recipes for Funeral Potatoes on here.  They are all a little different.  I made this recipe for our Easter dinner this year and we really liked it.  It's made with frozen hashbrowns, making for a quick and easy preparation.

Easter dinner

Easy Funeral Potatoes

2 cans cream of chicken soup

1-pint sour cream

1 1/2 cups grated cheddar cheese

1 onion, minced

1 32 oz package frozen shredded or diced hash browns, thawed

1 cup crushed potato chips on top

More grated cheese on top if desired

Preheat oven to 350.

Combine the soup, sour cream, cheese, and onion in a large bowl.  Add the hash browns and mix well.  Pour into a greased 13x9 and top with the crushed potato chips.  Bake for about 45 minutes until the top is browned and the crisp.