Frosted Vanilla Bars

 You are going to love this recipe.  At least we did!  These bars are really delicious!

Frosted Vanilla Bars

1/2 cup butter

1 bag white chocolate chips (12 oz)

1 1/4 cup flour

3/4 cup sugar

2 teaspoons vanilla

1/4 teaspoon salt

3 eggs

Frosting

3 cups powdered sugar

6 Tablespoons butter, soft

1 teaspoon vanilla

3 Tablespoons, more or less, milk or cream

Prepare a 13x9 pan by spraying it with Pam.  In a microwavable bowl, melt together the white chocolate and butter.  Stir very frequently. As soon as it mixes together well and is smooth, it is done.  Do NOT overcook.  Let cool.

When cooled, stir in the flour, sugar, vanilla, salt, and eggs and beat until well blended.  Spread into the prepared pan.

Bake for about 30 minutes or until a toothpick comes out clean.  Cool.

Frosting

Beat the butter until fluffy.  Slowly add the powdered sugar.  Add the vanilla and enough milk to make a nice fluffy, spreadable frosting.  Spread on the cooled brownies.

While the frosting is soft, you can sprinkle on decorations to match the holiday.  They would be a cute Easter treat, sprinkled with pastel sprinkles, cut and served on a plate.

Chicken Pot Pie Casserole

 Kind of like a chicken pot pie, this delicious casserole is comfort food at its best.  I absolutely loved it.  I will be making this one again and again.

Chicken Pot Pie Casserole

2 cups cooked chicken (I used the rotisserie chicken breast from Costco)

1 can cream of chicken soup

1 cup shredded cheese

1 cup sour cream

 2-3 cups vegetables of choice (I used frozen peas, diced and cooked carrots and onions) You could just put in mixed frozen veggies

1 tsp. garlic powder

1 tsp. salt

1 large can Pillsbury Grands Butter Tastin' layer biscuits (I'm sure you could use any of the large biscuits types or two small cans)

In a bowl, mix together the chicken, cream of chicken, sour cream, cheese, veggies, garlic powder, and salt.

Cut the biscuits in several pieces.  I split them and cut them up.  Add the pieces to the mixture.  Spray 13x9 pan and spread the mixture in the pan.  Bake at 375 for 35-45 minutes until biscuits are done.  

Chili Rellenos Casserole

It's a family thing.  My mom ALWAYS ordered Chili Rellenos when we went to Mexican restaurant.  My brother does, too.  I often do.  I love them.  When I saw this recipe for a Chili Rellenos Casserole, I had to try it.

 Chili Rellenos Casserole

Filling

4 well beaten eggs

1/4 cup flour

1/2 cup evaporated milk

2 tsps. or more hot sauce

1/4 tsp. paprika

1/4 tsp. onion powder

1 tsp. salt

Other ingredients

1 can (27 oz.) whole green chilis or equivalent in diced green chilis

1 1/2 lbs. ground beef

1 onion, diced

1 lb. grated Monterey Jack cheese

12 corn tortillas

1 can (16 oz) refried bean

1 can olives

Spray a 13 x 9 pan well.  In a bowl, whisk together the filling ingredients and set aside.

In a large skillet, brown the beef with the onions for about 5-7 minutes.

Add refried beans to the pan and stir and cook.  Cut the tortillas in 1 inch strips.  Place 1/2 the tortillas in the bottom of the pan.  Layer 1/2 of the green chilis over the strips.  Then 1/2 of the cheese. Then layer the rest of the tortillas and green chilis.  Pour the filling over all and sprinkle the remaining cheese on top.  Cover with foil and bake at 375 for about 45 minutes.  Remove foil the last 5 minutes.

Toppings- Use any or all of the following toppings:

Guacamole or sliced avocado

Salsa

Sour Creams

Olives

Rice Bowls (or Plates)

 Kristen shared this recipe/ method that was a real hit with her large family.  It is easy and very healthy.  We tried it and loved it.  The leftovers are delicious.  Honestly, the hardest part was dicing the sweet potatoes.

Vegetable, Chicken, and Rice Bowls

Chicken breast, cut up and marinated in Teriyaki sauce of choice

Rice, cooked

Riced Cauliflower, optional

Vegetables of choice: 

Diced Sweet Potato

Frozen Brussel sprouts, thawed and halved

Onion, wedged

Broccoli florets

Cauliflower florets

Mushrooms, halved

Summer Squash, sliced

Soy beans, prepared separately- heated in microwave

Prepare the vegetables.  Put in a large bowl and add olive oil and salt and pepper.  Mix well with hands. Roast until soft. * 

Cook the rice.  You can just use riced cauliflower instead.  Or you can do both.

While vegetables are roasting, put the marinated chicken in a fry pan and cook until done. It just takes a few minutes. 

Serve in bowls or on plates:  Rice covered with chicken and veggies.  Serve with extra teriyaki sauce, if desired.

*We did two full sheet pans of vegetables which produced a lot of yummy leftover veggies for just the two of us.  After the chicken was gone, we ate them as sides, mixed them in eggs, etc.

Blueberry Dump Cake

This recipe is SO easy, fast, has only four ingredients, and is delicious and rich. 

 Blueberry Dump Cake

1 21 oz can blueberry pie filling

1 tsp. lemon juice (opt.)

A few fresh blueberries (opt.)

1 package yellow cake mix

8 oz. whipped cream cheese

1/2 cup or 1 stick of butter

Preheat the oven to 350.  Spray a 9 x 9 well.  Dump in the can of pie filling.  Add the lemon juice and a handful of fresh blueberries (both optional.-  I find canned blueberry pie filling to be a bit bland and always add a little lemon juice.)  Stir and spread the filling to cover the pan.  Sprinkle on half of the cake mix.  Plop the whipped cream cheese as evenly as possible over the cake mix.  Top with the rest of the cake mix.  With a sharp knife, slice the cold butter as thinly as possible.  Lay the butter squares over the top in a single layer, trying to completely cover the cake.  Bake for about 40 minutes.  Test by inserting a pick.  It should come out clean and the edges should be brown.  Let cool for a few minutes before serving.  You can top with whipped cream or ice cream if desired.

Raspberry Butter

 Our friend and neighbor brought us this jar of raspberry butter for Christmas.  We loved it, so I texted her and asked for the recipe.  Here it is!

Raspberry Butter

1/2 cup butter, softened

1/4 cup honey

1/2 cup raspberry jam or preserves*

1/2 tsp. vanilla

Place butter in a bowl.  Beat on high for about 5 minutes.

Add the honey, jam, and vanilla and beat for another 2 minutes.

Store in an airtight container in the fridge.  Refrigerate for about 30 minutes before serving.  Each time you use  it, try to let it sit out for about 30 minutes before serving.  

*You can substitute any other flavor of jam: blueberry, strawberry, apricot, peach, blackberry.

Ooey Gooey Butter Cake

 When in Branson, MO, we ate at Paula Deen's restaurant.  We both had the Ooey, Gooey Butter Cake for dessert.  Before I even unpacked my suitcase when I got home, I googled the recipe.  There were several versions out there in cyberspace.  I decided to try this one.  You can vary the flavor.  At her restaurant, they offered vanilla, chocolate with chocolate chips, and pumpkin.  I tried chocolate by substituting the yellow cake with chocolate and by sprinkling some chocolate chips between the layers.  Yummy!

Ooey Gooey Butter Cake

1 package yellow cake mix

1 egg

2 cubes butter, melted

Filling:

1 8-oz pkg. cream cheese, softened

2 eggs

4 cups powdered sugar

1 tsp vanilla

Preheat oven to 350

Combine the cake mix, egg, and 1/2 butter.  Beat well with an electric mixer.  Press into a 13 x 9 pan

In a large bowl, beat the cream cheese until smooth.  Add the eggs and the other 8 T of butter and vanilla.  Beat well.  Add the powdered sugar and mix well.  Spread over the cake batter and bake for 40-50 minutes.  Don't overbake.  The center should be a little gooey!