Easy Chicken and Rice Casserole

2 c. rice, uncooked
1 large onion, chopped
2 c. chicken broth
2 cans cream of mushroom soup, undiluted
salt
 pepper
3 large bone in thighs, or skinless boneless chicken tenders*
2 T. butter, melted
2 t. thyme
1 clove garlic, minced
1 T. parsley, for garnish

Preheat oven to 350 degrees. Spray a 9x13 dish. Add rice, onion, broth, and soup. Stir until combined. Season with salt and pepper to taste. Place chicken in rice mixture and brush with melted butter. Sprinkle with thyme and garlic, season with more salt and pepper, if desired. Cover dish with foil and     bake 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden. Garnish with parsley before serving.

*May not take as long to cook if using chicken tenders.

Super Easy Cream of Chicken Casserole

1 rotisserie chicken, removed from bones, & shredded
1 can cream of chicken soup, undiluted*
1 c. rice, cooked

Combine all ingredients together and place in sprayed baking dish. Bake at 350 degrees for 20-30 minutes until heated through. *may substitute cream of mushroom soup instead, if desired. How much easier could it be!

Smokey Pasta with Turkey

16 oz. corkscrew pasta
1 T. oil
8 oz. smoked, fully cooked turkey*, cut into strips
1 can sliced mushrooms, drained
1 can cream of celery soup
1 c. milk
6 oz. smoked mozzarella, shredded

Prepare pasta as directed. Drain. Return hot empty pan to heat. Heat oil over low heat. Add turkey and mushrooms. Cook, stirring frequently. Stir in soup and milk, blending until smooth. Return cooked pasta and stir into sauce. Stir in cheese. Cook 1 minute until cheese is melted.

*May use ham instead if desired

Homemade Giant Twinkie Cake

15 oz. vanilla cake mix
1 3 oz pkg vanilla instant pudding
4 eggs
1 stick butter, melted
1 c. water
Filling: 
1 stick butter, softened
1 7 oz jar marshmallow creme
3 c. powdered sugar
1 t. vanilla
4 T. heavy cream

Preheat oven to 350 degrees. Spray a Bundt or angel food cake pan. Combine cake mix, pudding mix, eggs and melted butter with a hand mixer. Add water.Stir until smooth. Pour into sprayed pan, Bake about 45 minutes. Cool in pan 10 minutes and then invert onto wire rack *Carefully place back in Bundt pan. Make the filling. In a large mixing bowl, beat butter until light and fluffy. Add marshmallow creme, powdered sugar, and vanilla. Beat until smooth. Gradually add heavy cream. if mixture is too stiff and transfer to a piping bag or ziploc with the end snipped. Using a teaspoon, or melon baller, scoop out 8 -10 holes around bottom of cake. Pipe filling into holes, then carefully invert cake onto serving platter. Dust with powdered sugar.

*I just left it in the pan to cool, added filling and inverted out onto serving platter..

Easy Caramel Apple Crepes

1 t. sugar or splenda
2 T. cold water
1/4 t. cornstarch
1/4 t. cinnamon
salt
1/2 c. chopped fuji apple
1/8 t. lemon juice
1 T. light cream cheese, softened
1/2 c. light whipped topping, thawed
2, 9" dessert crepes (found in produce section)
2 t. caramel dip, room temperature (I use Smuckers sugar free)
powdered sugar, optional

In a small pan, combine sugar, cornstarch, cinnamon, and salt. Add water and stir. Add apple and lemon juice. Bring to medium heat and cover. Cook until apple has softened and liquid is thickened, about 4 minutes, uncovering occasionally to stir. Pour in bowl and cool. Add cream cheese and stir. Add whipped topping. Divide between crepes. Fold up each crepe and then roll up from the bottom. Place in sprayed skillet. Turn heat to medium. Add crepes, seam side down. Cook until slightly browned about a minute per side. Flip carefully and drizzle with syrup before serving. Makes 2.

Egg Casserole

9 eggs
1/2 c. heavy cream , or milk (cream makes eggs fluffier)
1/3 c. diced onion
1 T. butter
1 c. finely shredded cheddar cheese, may use sharp if preferred
1 1/3 c. diced ham, optional
1/2 c. diced green & red peppers
salt & pepper to taste

Preheat oven to 400 degrees. Cook onion in butter until softened. Cool. Whisk together eggs & cream/milk. Stir in remaining ingredients. Pour into a sprayed 9x9 dish. Bake 45-55 minutes or until knife inserted in the center comes out clean. I served this with crockpot mushrooms, (in case some people don't like mushrooms in their eggs), sausage balls, pecan orange bread, and fresh fruit.

*may be doubled for 9x13 dish.
**other ingredients may be substituted (cooked bacon, cooked sausage, mushrooms, different cheeses, spinach, etc...) Make it your own!

First photo: before baking, Second photo: after baking.

My Favorite Banana Bread

1/4 c. sugar
1 t. cinnamon
3/4 c. butter, softened
3 c. sugar
3 eggs
6 very ripe bananas, mashed, (6 mashed bananas = 2 c.)
16 oz. sour cream*
2 t. vanilla
2 t. cinnamon
4 1/2 c. SR flour
1 c. chopped pecans

Preheat oven to 300 degrees. Spray loaf pans. I used 12 mini loaves & 1 large heart shaped pan. Combine first two ingredients, or use a shaker. I keep the first two ingredients in a shaker top bottle for this occasion. Dust pans lightly with cinnamon sugar mixture. Cream butter & 3 c. sugar. Add eggs, bananas, sour cream*, vanilla, and cinnamon. Mix well. Add flour. Stir in nuts, if using. Divide into pans and bake for 1 hour 15 minutes** or until toothpick comes out clean. Yummy!! (May add chocolate chips if desired)

*I have also substituted yogurt for the sour cream.

**If you use muffin tins instead of loaf pans, it only takes 45 minutes.

***This makes a very moist bread. I would store it in the refrigerator, to keep it from spoiling.

                         Banana Bread with chocolate chips &/or pecans.

This heart shaped bread has chocolate chips on one side and pecans on the other