Broccoli Bake

Ingredients:

30 oz broccoli (fresh or frozen)
1 pkg stuffing
2 cups white sauce
2/3 c slivered or shaved almonds


Directions:

Cook broccoli and drain.  Make white sauce, melt 6 Tbs. butter in 2/3 cup hot water.  Pour water and butter over dry stuffing mix.  Add almonds to stuffing mix and toss.  Place broccoli in a greased 9x13 pan, pour white sauce over and top with stuffing and press down softly.  Bake 20-25 minutes at 400 degrees.


FROM: Grandma Stephens

Peach Cobbler Bars

Ingredients

1 cup butter, softened 
2 cups sugar

4 eggs

1 tsp vanilla extract

1⁄4 tsp almond extract

3 cups all-purpose flour 
1 tsp salt

2 (21 ounce) peach pie filling*
1⁄4 cup brown sugar

1⁄2 tsp cinnamon

Glaze

1⁄2 tsp vanilla extract
1⁄2 tsp almond extract 
1 cup powdered sugar 
2 Tbs milk

Instructions

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
3. In a seperate bowl, combine peach pie filling, brown sugar and cinnamon.
4. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 15x10 pan). Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.
5. Bake at 350 for 25-30 minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.

Notes

*can also be made with 6-8 fresh peaches

Recipe by The Recipe Critic at https://therecipecritic.com/peach-cobbler-bars/

Sloppy Joes

Ingredients:

2 lbs ground beef

1 Tb flour

2 medium onions, chopped

2 C catsup

1/2 tsp curry powder

1 tsp salt

1 1/2 C V-8 Juice

2 Tb Worcestershire sauce

1/8 tsp pepper

1 Tb brown sugar

1 Tb mustard

1 bay leaf

Directions:

Saute onions- add beef and brown.  Sprinkle flour over meat and add remaining ingredients.  Simmer 1 hour, serve on buns with cheese (provolone or swiss).

Lemon Cake

Ingredients:

1 package yellow cake mix

1 (3.4 oz) instant lemon pudding mix

1 3/4 C water

3 egg whites

3/4 C milk

1/2 tsp lemon extract

1 (1 oz) instant vanilla pudding mix

1 (8 oz) cool whip (thawed)

Directions:

Preheat oven to 350 degrees.  Spray a 10x15 inch pan with non-stick cooking spray (I've done a 9X13 also).

In a large bowl, mix together cake mix and pudding mix.  Pour in water and egg whites.  Beat on low speed for 1 minute.  Increase speed to high and beat for 4 minutes.  Pour batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool completely.

In a large bowl, combine milk, lemon extract and vanilla pudding mix.  Beat on low for 2 minutes.  Fold in whipped topping.  Spread over cooled cake.  Store cake in refrigerator.

Orange Chicken

INGREDIENTS:

CHICKEN:

• 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 tablespoons oil or butter

SAUCE:

• 1 1/2 cups water
• 1/4 cup plus 2 tablespoons fresh orange juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon orange zest
• 1 cup brown sugar
• 1/2 teaspoon finely minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons green onion
• 3 tablespoons cornstarch
• 1/4 cup water

DIRECTIONS:

1. Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
2. Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
3. Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
4. After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
5. Serve chicken over rice with extra sauce on the side

FROM: Mel's Kitchen Cafe

Fried Rice

INGREDIENTS

1. 3 cups cooked white rice (day old or leftover rice works best!)
2. 3 Tablespoons sesame oil (or vegetable oil)
3. 1 cup frozen peas and carrots (thawed)
4. 1 small onion, chopped
5. 2 teaspoons minced garlic
6. 2 eggs, slightly beaten
7. 3-4 Tablespoons soy sauce

INSTRUCTIONS

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Chicken & Spinach Pasta Bake

Ingredients 

• 10 ounces dry pasta (penne)
• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 ounces chive and onion cream cheese
• 1 cup sour cream (or plain Greek yogurt)
• 1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
• 1/2 cup shredded or grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch crushed red pepper flakes (optional)
• 1 - 1 1/2 cups chopped fresh spinach
• 2 cups cooked chicken (cubed or shredded.  I used a rotisserie chicken)
• 1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in
• half)
• Fresh basil or parsley, for garnish
• 
  
Instructions 
1. Preheat oven to 400 degrees.
2. Coat a medium casserole dish with non-stick spray. (9 x 13)
3. Cook pasta in salted, boiling water to al dente. Drain and set aside.
4. While pasta is cooking, heat butter in a medium saute pan set to medium heat. 
5. Add in the onion and garlic. Cook for 3 - 4 minutes to slightly soften veggies. Do not brown.
6. Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using). Stir until everything is well-combined and melted. Turn off heat.
7. Combine the pasta, chicken, spinach and tomatoes in a large bowl.
8. Add in the sauce and gently stir to coat.
9. Pour into the prepared baking dish. 
10. Top with the remaining mozzarella.
11. Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.