Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup (Panera copy-cat)

INGREDIENTS

6 cups chicken broth

2 chicken breast halves (cooked, boneless and cubed)

1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Ben’s)

1⁄2 teaspoon ground black pepper

1⁄2 cup all-purpose flour

3⁄4 cup butter (I don’t use this much!)

1 cup carrot, diced

1 cup celery, diced

1 cup onion, diced

3 cups light cream (good with fat-free half-and-half)

DIRECTIONS

• Open rice, pull out seasoning packet and set aside.
• In a small bowl, combine pepper and flour. Set aside.
• In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
• In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
• Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

*Really thickens up after the first day, I add water to thin out.

Recipe courtesy of Food.com 

Mississippi Roast

• Put chuck roast in crock pot
• Sprinkle with Hidden Valley ranch dressing and McCormick Au Jus mix
• a stick of butter
• 5 pepperoncini peppers
• DO NOT ADD WATER
• Cook on low for 7-8 hrs 

Cauliflower Casserole

1 head cauliflower - separated
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed corn flakes
1/4 cup chopped green bell pepper
1 tsp. salt
1/4 cup grated parmesan cheese
Dash of paprika

Preheat oven 325 degrees. Grease 2 quart baking dish. Steam cauliflower until crisp-tender: about 5 minutes. Combine sour cream, cheddar cheese, corn flakes, bell pepper, and salt in medium bowl. stir in cauliflower, transfer to baking dish. sprinkle parmesan cheese and paprika over top. Bake uncovered until heated through, 30-35 minutes.

Reese's Brownie Cookies

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes!.

Baked Cheese Balls

String cheese chopped into bite size pieces, dipped in milk and bread crumbs, baked at 400 for 8-10 minutes- serve with marinara sauce!

Muffin Tin Mini German Pancakes

1 cup milk6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
-Blend in butter a little at a time.
-Grease muffin tins well and fill slightly less than half-full.
-Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
-Add your favorite toppings. And a dusting of powdered sugar.

Courtesy of: Real Mom Kitchen

Breakfast Cupcakes

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.