A few recipes we have been loving lately...

Sorry I do not have any of my pictures for these dishes. We have been so busy that I did not have a chance, but these have all been tested and proved yummy!! (in our house, at lease:))

Easy and Delicious Chicken and Rice Casserole

 

Ingredients

• 1 cup uncooked white rice
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 7/8 cups water
• 1 (1 ounce) package dry onion soup mix
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
3. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy! 

We were running late so I cooked the rice, used a rotisserie chicken from Publix, and added corn and peas. I also doubled the recipe so I could freeze half of it. Yummy!

 

I was curious about the fresh ground pork we had, so I found this wonderful recipe.

Shepherds pie recipe

Ingredients:
5 white potatoes
salt
milk
1 1/2 tablespoon butter
kernel corns from a can (type: crisp) (341ml)
1 cup of peas (540 ml)
1 finely diced onion
vegetable oil
ground pork (about 600 g)
1/4 teaspoon nutmeg
brown sugar

**The instructions are pretty detailed, so on the title for full instructions**

Chocolate-Cherry Banana Bread Recipe

  Chocolate-Cherry Banana Bread Recipe

30 45 75

Ingredients

• 1 cup boiling water
• 2/3 cup dried cherries
• 1/4 cup butter, softened
• 3/4 cup sugar
• 2 egg whites
• 1 egg
• 1 large ripe banana, mashed
• 1/2 cup fat-free sour cream
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped pecans

Directions

• In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg whites and egg until smooth. In a small bowl, combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to butter mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans.
• Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).

* I had to modify a few items here, since I used what I had. I used fresh cherries, 3 ripe bananas, and walnuts instead of pecans. I am not sure how much sour cream and baking cocoa I used, but it was probably not as much as it called for. I also could not find my loaf pans so I made 4 mini loaves and 18 large muffins. These were moist and delicious!*

Fresh Cherry Crisp

 

 

 

 

Ingredients

• 4 cups pitted sour cherries
• 1 1/2 cups white sugar
• 4 tablespoons all-purpose flour
•  
• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup shortening

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown. 

 *This was so delicious and kept very well. I put this in both Todd and Luke's lunches and they found it to be a nice treat!

Old-Fashioned Blueberry or Raspberry Muffins

 

Ingredients:

• 1 cup milk
• 1/2 cup butter
• 1 1/2 teaspoons orange zest
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 2 cups flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed

Directions:

1. Preheat oven to 400F; line twelve muffin cups with paper liners.
2. Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
3. Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
4. Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
5. Variation: You can use raspberries instead of blueberries.

**I used fresh raspberries for this recipe and the boys LOVED these! I bet this would be good as mini loaves also**