Creamy Chicken Rice

Just saw this recipe and I can't wait to try it.  Sounds super good!

Make homemade Creamy Chicken Rice for a classic supper side dish.

Ingredients (serves 6-8 as a side dish)

• 2 cups low sodium chicken broth
• 1 cup water
• 1 1/2 cups medium grain brown rice
• 2 large shallots, minced (or 1/2 medium onion)
• 1 1/2 teaspoons dried oregano leaf
• 1/2 teaspoon salt
• 3/4 cup finely shredded Italian cheese blend

Instructions

• Preheat oven to 350 degrees. Bring chicken broth and water to a boil in a saucepan. Meanwhile, combine rice, shallots, dried oregano and salt in a 2 quart casserole or baking dish.
• Pour chicken broth and water into rice mixture, and stir gently to mix. Bake, covered, for 40-50 minutes, or until rice is tender. Add in cheese and stir until melted. Let rice sit for 5 minutes to thicken before serving.

Three Cheese Chicken Alfredo Bake

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Pesto Sauce

3 cloves garlic
2 cups fresh basil leaves
3 tablespoons walnuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated

Add the garlic to the blender and mince. Next, add the basil leaves, walnuts, a dash of salt and pepper, and the Parmesan cheese to the blender and mix.  Add olive oil and mix until all the ingredients are pureed.  This can be frozen in ice cube containers for later use.  1-2 cubes per serving depending on how strong you like your pesto.  This is really good with some angel hair pasta, fresh tomatoes and mushrooms, and chicken.

Overnight Wheat Rolls

I found this recipe here and it is great!  I can't believe how easy it was and the finished product is sooooo good!

1 and 1/2 cups room temperature water

1 and 1/2 teaspoons active dry yeast

1 tablespoon sugar

1 teaspoon salt

1 tablespoon dried minced onion

1 and 1/2 cups wheat flour

1 and 1/2 cups all purpose flour, plus more for shaping

Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.

Eggnog Cream Pie

1 graham cracker pie crust
1 package instant vanilla pudding mix
1 cup milk
1/2 cup eggnog
1/4 tsp nutmeg
1/2 tsp vanilla extract
cool whip

Mix the pudding mix, milk, eggnog, nutmeg, vanilla extract, and 2 big spoonfuls of cool whip in a bowl until smooth.  Pour into pie crust and refrigerate for 1 hour.  Top with cool whip and enjoy!

Pumpkin Cookies

Ingredients

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY's 100% Pure Pumpkin
1 egg
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in medium bowl.
Beat sugar and butter in large mixer bowl until well blended.  Beat pumpkin, egg and vanilla extract
until smooth.  Gradually beat in flour mixture.  Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 minutes.  Cool on baking sheets for 2 minutes, then remove to cool completely.

Chocolate-Peanut Butter Candy Cookies

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup butter, softened

1/2 cup peanut butter

1/2 tsp vanilla

1 egg

1 1/4 cup flour

1/4 cup unsweetened baking cocoa

1 tsp baking soda

1/4 tsp salt

1 1/4 cups Reeses Pieces

Preheat oven to 350 degrees.  Lightly grease cookie sheets.

In a large bowl, beat sugars and butter with mixer on medium speed until creamy.  Beat in peanut butter, vanilla and egg.  Stir in flour, cocoa, baking soda and salt.  Stir in candies.(I usually add 1 cup of candy to dough and reserve the rest to add on top so they look pretty!)