Cheesey Broccoli Rice Casserole

What a yummy side dish this recipe is!

It's easy to put together and goes quickly.

A family favorite...one weekend when my brother and family were visiting from out of town, I made this dish 3 times so my niece could enjoy it...again and again. 

She couldn't get enough!  And she was a teenager!!!

Actually, I made it on top of the stove the 3rd time, so we didn't have to wait for it to bake.  *-*

BROCCOLI RICE CASSEROLE

1 small onion, chopped

1/2 c. chopped celery

1 (10 ozs) pkg. frozen chopped broccoli, thawed

1 Tb. butter or margarine

1 (10-3/4 ozs) can condensed cream of mushroom (or chicken) soup, undiluted

6 ozs. Velveeta, diced

1 (5 ozs) can evaporated milk

3 c. cooked rice

Preheat oven to 325. Grease an 8-inch square baking dish.  In large skillet over medium heat, saute onion, celery and broccoli in butter for 3 - 5 minutes.  Stir in soup, cheese, and milk; heat until smooth.  Add rice; stir until blended.  Pour into prepared pan.  Bake uncovered for 25 - 30 minutes or until hot and bubbly. 

Yield: 6 - 8 servings

Check out this recipe from Blessed with Grace for a Broccoli Rice casserole - she uses no soup, and adds cream cheese.  I'm going to try that version very soon myself!

Linked to Foodie Friday
Mix it up Monday
Weekend Potluck

No Bake Reese's Peanut Butter Squares

WHAT IS THERE NOT TO LOVE ABOUT PEANUT BUTTER & CHOCOLATE!??

This is a 'go to' recipe when I'm in a rush and need something quick.

Especially during the holidays...

It's great to make and share during this busy time of year.

My daughter-in-loves and I ALWAYS make peanut butter balls every year together...I'm hoping to convince them to make these this year instead.  It would save us a lot of time!

I was tickled to have some little helpers in the kitchen.  (Two of my beautiful gr'daughters). They had fun and we made memories in the process.

See?  Easy enough for the kids to make too!

Your neighbors and friends would be very happy to receive some of this on the gift plate you'll be giving them.

NO BAKE REESE'S PEANUT BUTTER SQUARES

2 sticks margarine, melted

1 c. peanut butter, smooth or chunky

1-1/2 c. powdered sugar

1-1/2 c. fine graham cracker crumbs

1 - 12 ozs. pkg. milk chocolate chips

In large bowl, mix together margarine and peanut butter until smooth. Stir in powdered sugar, then cracker crumbs.  Blend well.  Pat into a 9" X 13" X 2" pan sprayed with cooking spray.  Refrigerate for 1/2 hour.  Melt chocolate chips and spread over top.

Chill - Cut - Enjoy!!

It's that easy - and tastes like peanut butter cups!

GO FOR IT!!

Linked to

Sweets for a Saturday
My Thirty Spot Holiday Blog Hop
A Themed Baker's Sunday
Tried and True Recipes
Weekend Potluck
Full Plate Thursday
Meal Plan Monday

Crockpot Taco Soup

I was seriously considering keeping this recipe in my drafts until January...when I will revert back to more 'healthy eating' recipes, but since it's a special day....I'm surrendering it now....)

TODAY IS LARK'S BIRTHDAY! And this is her recipe, so it is the perfect time to share! Please visit her blog or Facebook Page and wish her a very special day.  She's one very amazing woman and I'm so blessed to call her Friend!

SPARKY LARKY!!

I've learned I can always trust Lark's Country Heart's recipes...my co-blogger and buddy from Country Cooks Across America

We think a lot alike...have often made the same dish on the same day, not having a clue what the other was doing on the other side of the country!

We are definitely Sisters of the Heart...and Tummy too!

So when I came across this recipe, I knew I would have to make it, and naturally, I loved it too.

I proved myself to be right that time!

With so much to do this time of the year, this is the perfect dish to put in the crockpot and let it do the work for you while you decorate or shop.  

Though this really doesn't need to be cooked in the crockpot.  You can do it on top of the stove if you prefer.

But...both Lark and I like how the beans soften, and the flavors blend.  Not to mention...it's great to come home at the end of a busy day and have the kitchen smelling like YUM! and ready for you!

Especially when there's so many other things to do this month!

Do hope you'll try this. It's good for you. Because of all the fiber, it's good for anyone trying to eat healthier.

So make it now...and then you can make it again in the new year!

CROCKPOT TACO SOUP

1 lb. extra lean ground beef - browned and seasoned

with salt, pepper, garlic - whatever you choose

1 med. onion, finely diced

1 (16 ozs) can fat free refried beans

1 (16 ozs) can ranch style beans

1 (16 ozs) can small red kidney beans, drained and rinsed

1 (16 ozs) can pinto beans, drained

2 (16 ozs) cans of diced tomatoes

1 (15 ozs) can kernel corn, drained

1 (8 ozs) can tomato sauce

1 (10 ozs) can rotel tomatoes

1 (4 ozs) can diced green chilies, optional

1 pkg. taco seasoning mix

1 pkg. ranch dressing mix

1 c. water

Transfer seasoned meat to crockpot. Add remaining ingredients.  Stir well and set on low; cook 3 - 4 hours.

Serve with fat free sour cream and baked tortilla chips.

MUY BIEN!!!!

Linked to Melt in Your Mouth Monday
Recipe of the Week
Feature Friday
Meet Penny - Beans & Rice

Pinwheel Jello Flowers

(PSSST!  My Butternut Squash Bake was featured at this linky party this week - yippeee!  Check it out...other delicious recipes there I MUST try soon...A Themed Baker's Sunday - Imagine that!)

 A BAKER'S Sunday!! *-*

Onto the recipe of the day...

This is such a FUN recipe!

I made these lovely 'bouquets' for our Thanksgiving table centerpieces.

I've also made them for wedding showers and graduation open houses.

It's easy to use a color theme if need be, or just make it colorful

in the ways you want.

Having green and red 'flowers' for the holidays would add a nice touch.

They're easier to make than you probably think....the hardest part is getting folks to EAT THEM!

Seems no one wants to destroy the 'bouquet'.

Two simple ingredients...three, if you want to count the water.

Jello & Marshmallows!

(Gotta tell you a quick story here...I use to be a cook for a Christian school and preschool.  I would fix lunch for up to 70 students and teachers.  One time when I typed up a new grocery list, without thinking, I automatically typed MARSHAmallows.  The staff loved to tease me and often called me MarshAmallow after that=)

I made a smaller plateful for the kid's table too.  I think they

only ate one, but there was a lot of curiosity & conversation about them anyway.

 Just remember that sugar free jello doesn't work for this recipe...it's gotta be the sugar full. 

Give 'em a try.  They're impressive because they look like they take a lot of work, but in actuality, they don't. 

PINWHEEL JELLO FLOWERS  

1 (3 ozs) box jello, regular, not sugar free

1/2 c. hot water

12 lg. marshmallows or 1-1/2 c. mini marshmallows

In a large microwaveable bowl, place jello along with hot water.  Microwave for 1 minute on high; stir until dissolved, then add marshmallows; microwave 1-1/2 minutes more, then stir until totally melted.  This takes a few minutes. Pour the mixture into a greased 8" square pan.  (I normally use oil). Refrigerate until set - about 45 minutes.  The marshmallows will rise to the top. 

Cut into strips about 1/4 - 1/2" wide, and roll up into a 'flower'.

The mixture is pretty strong so don't worry about pulling on it. Just be gentle as possible.  I lay it on a piece of waxed paper, then roll it up and add it to my 'bouquet'. 

To make 'stems' and 'leaves';

dissolve 1 sm. box of green jello with 3/4 c. boiling water.  Stir until dissolved. Pour into oiled 8" square pan or pie plate; chill until set.  Cut into desired pieces and add to your bouquet.

Don't worry about them being perfect - Only God can do that! *^*

They really are quite tasty - if you can get your family/guests to eat them!

I MUST ADD A NOTE HERE....

One of my sis-in-loves tried this and I had to share her ideas and picture.  She put waxed paper in the bottom of the pan, lightly greased it, and after it set, took it out of the pan and cut the strips with a pizza cutter!  Seems like she's always teaching me something!  =)

This was the comment she left me at Facebook....

Really ez and very quick work with the pizza cutter too! I'll bet a mini leaf cookie cutter would make some great leaves too. Thanks for posting, I'm sure I'll make this again!!! =)

Linked to

Melt in Your Mouth Monday
Totally Tasty Tuesday
My Thirty Spot Holiday Blog Hop
Gooseberry Patch Roundup
Weekend Potluck
Freedom Fridays
Meal Plan Monday

Rich Peanut Butter Cookies with Chocolate Chips

After seeing this...my December calendar page...I knew I would have to begin the month with a chocolate chip cookie recipe. 

SO Come along...my Chocolate Chip Friends....

Thanks once again for taking time to visit my blog.

Honestly, I have so many cookie recipes in my drafts, and am hoping to share them this busy month of baking.

So this is just a 'taste' of more to come....

I am a Cookie Monster and love trying new recipes. I hope you'll join me in doing that this month also.

MMMMMMM! 

Give me a glass of milk and sit me down - QUICK!

These cookies are calling my name...LOUDLY!

I love cookies, especially with the combination of peanut butter and chocolate.

This recipe would be another good one to consider making for a cookie exchange or for gift giving.

I love that you dip the tops of these cookies in sugar - it adds a little sparkle to the holiday.  You could even try red or green sugar?

This recipe makes a small batch (about 2 dozen) so if you just want a few cookies to satisfy that sweet tooth, these would be a great choice.

RICH PEANUT BUTTER COOKIES WITH CHOCOLATE CHIPS

1 c. packed brown sugar

1/2 c. peanut butter

1/2 c. butter or margarine, softened

1 egg

1-1/4 c. all purpose flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 c. chocolate (or peanut butter) chips

granulated sugar

Heat oven to 375. Place brown sugar, peanut butter, butter and egg in large bowl. Beat with electric mixer on medium speed until creamy, or mix with spoon.  Stir in flour, baking soda, baking powder and salt.  Stir in chocolate chips.

Shape dough into 1-1/2-inch balls . Dip tops of balls in granulated sugar.  Place balls, sugared sides up, about 3" apart on UNgreased cookie sheet (do not flatten).

Bake 9 - 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

Yield: about 2 dozen cookies

Linked to Bake with Bizzy