Country Chicken Casserole

This recipe is comfort food at its best. It is super simple to make, but tastes like it's complicated. It's the kind of casserole that makes you sigh because it is so good. And it's also the perfect dish to take to a potluck or bring to a friend in need. When people refer to a dish as comfort food they usually mean that it has the flavors of your childhood, is high in calories, and is something you don't indulge in very often, but when do you enjoy every single bite. This dish is no exception--in fact, it might just take the crown in this house. :) (I've been watching too much Toddlers and Tiaras.) Usually I change up recipes to make them healthier, so I've used 98% fat free condensed soup and skim milk, but this is comfort food and full-fat cheese and fried onions are a requirement. :)

You will need:

3 cups frozen shredded hash browns
1 small can of fried onions
cheddar cheese (I measure by handfuls)
4-6 (depending on size) cooked chicken breasts, shredded
1 can 98% fat-free condensed cream of chicken soup
3/4 cup skim milk
1 can low sodium corn
1/2 to 3/4 cup frozen sweet peas
salt to taste



Preheat your oven to 375 degrees.

Liberally grease (I use pan spray) a 9x13 baking dish and spread the hash browns in it. Then add the onions and toss.



Spread about two handfuls of shredded cheddar cheese on top of the onion/hash brown mix. More if you like! (I always, always shred my own cheese. The prepackaged shredded cheese is tossed with cornstarch to prevent sticking, which keeps it from melting properly and it is loaded with preservatives. Yuck.)



I forgot to take a picture of this step (shame on me). Spread the chicken on top of the cheese and sprinkle with seasoning. I use Cavender's but Lawry's, Montreal Chicken, or even just salt and pepper would be fine.


In a separate bowl, add the soup, milk, peas, and corn. You should also add a bit of salt. (You can totally play around with different veggies. Broccoli would make a great addition or substitution. So would carrots!)



Now pour that mixture over the top of your 9x13 pan and spread it around. I place the dish on a cookie sheet before putting it in the oven, but I've never had it boil over.)



Bake for 30 minutes and then remove from oven. Add another handful of cheese on top and put it back into the oven for 3 minutes, or until the cheese melts.



As Tink likes to say, "it's time to feast!" Sooooo good. The potatoes don't get crispy at all (like hash browns). They are soft and cheesy and the onions add amazing flavor.



We never have any leftovers! Truly comforting and indulgent. Normally I would add biscuits or cornbread to a casserole to make it a meal, but any addition is completely unnecessary with this dish. So yummy!!!!




Enjoy!!

my recipe card

Whole Wheat Peanut Butter Cookies

When I was making the kids' lunches yesterday morning I realized it had been a couple of weeks since they wanted PB&J. (Their current kick is ham and mustard.) That got me thinking about the new jar of Smart Balance PB I had just purchased and the fun ways I could use it up. My first thought was peanut butter cookies, of course, but I also tossed around the idea of peanut butter pie or cupcakes with chocolate frosting. I never got around to making anything because of an appt. When Bubba got home from work he said (and I swear I didn't mention anything about wanting to make PB cookies) that he had been thinking about PB cookies all day and would I please make some. It's officially happened...we have been married long enough that we are reading each other's minds. :) :) So PB cookies it is!!

You will need:

3/4 cup Smart Balance sticks (or butter)
1/2 cup brown sugar (light or dark)
1/2 cup white sugar
3/4 cup peanut butter (creamy or crunchy)
1 egg
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
2 cups white whole wheat flour
***********
2T sugar for topping



Preheat your oven to 325 degrees.

Beat the sugars and butter in an electric mixer for two minutes (until fluffy) and then beat in the peanut butter. I use Smart Balance natural PB. It has a very low sugar content, contains Omega 3, has and no hydrogenated oil (trans fat). Check your labels. If you have more than 3g of sugar per serving decrease the amount of sugar you use in this recipe. Some of the big name peanut butters are almost pure sugar. Natural peanut butter is the best!



Add the egg and the vanilla and mix together.



Add the salt and baking soda to the flour and add to the peanut butter mixture one cup at a time, mixing after each cup.



Roll the batter into 1-inch balls (you may have to refrigerate for a half hour if you batter is too sticky). Place the cookies on a greased or parchment-lined baking sheet.




Dip a fork into the 2T sugar and press into the cookie twice, making a crisscross pattern.





Bake for 15 minutes and then cool on a wire rack.



You don't notice that these cookies are whole wheat. They are light and soft on the inside while the edges are crisp. Perfect. You can dress them up a bit by adding a 1/2 cup of peanuts or chocolate chips if you like, but I like them just they way they are.



Store them in a plastic bag for a week or freeze them for up to a month. If these cookies last until tomorrow morning in this house I will be surprised. If cookies go fast in your house, too, hide a couple and have them with your morning coffee. With the whole wheat and natural peanut butter they are no different than having a muffin in the morning and maybe even better for you (dependent on the sugar content of your muffins).



Enjoy!!

my recipe card:

Beanless Chili

I am so sorry! I apologize profusely for my extended absence. I could bore you with the thousand reasons that kept me away, but they really don't matter. I'm back and I hope you can forgive me for leaving!!!

I have already posted my favorite recipe for chili, but this recipe is great when you don't feel like having beans or have run out of Beano. :) It's also low carb, if that's something that interests you (if not, try substituting beer for the water). Though I prefer my other recipe with lots of beans, it's fun to change it up sometimes. Even favorite recipes can get boring if you make them too often.

You will need:

2 lbs lean ground beef
1 lbs lean beef for stew
4 cups water
1 green pepper
1 onion
1 can mild (or medium or hot) diced tomatoes with green chilies
1 small can tomato paste
1 tsp cinnamon
2 tsp chopped garlic
2 bay leaves
2 tsp Worcestershire sauce
1 tsp salt (more to taste)
1 tsp red pepper (optional)
1/4 cup ketchup (optional--I used low sugar ketchup)
ground cumin to taste
chili powder to taste





I like to add a little oil to my pot before browning meat. You can leave out this step if you like.



Add meats, chopped green pepper, onion (any kind--I used a red onion because that's what I had in the veggie drawer), and garlic to large pot. Brown on medium high heat.



As the meat begins to brown sprinkle about the salt, 2 tsp of chili powder and 1 tsp of cumin on top and continue to brown.



When all traces of pink are gone, add the water, can of tomatoes and chilies, the tomato paste, cinnamon, Worcestershire sauce, ketchup, and red pepper (if you choose to use it). Give it a couple of shakes more of chili powder, too.



Mix it all together and then drop in the bay leaves.



Boil on medium low heat for three hours, tasting periodically and adding more cumin and chili powder as needed. I added probably another tsp of cumin and 2 tsp of chili powder total. Taste for salt content, too. Taste, taste, taste!

After three hours the stew meat will be falling apart tender and you can turn down the chili to a simmer until you are ready to eat it.



Serve it with some cornbread!



Enjoy!!


my recipe card:

Pumpkin Pie

This recipe is a variation of the one on the back of the Libby Pumpkin can (not the pumpkin pie filling). It started with my father-in-law who always makes two pumpkin pies at a time, so he doubles the recipe. He thought he had two cans of evaporated milk, but only had one and one can of condensed milk. He used both and a better pie was born. (I never liked pumpkin pie until I tried his version and now it is one of my favorites.) I took it one step further by upping the cinnamon, ditching the cloves, and switching the white sugar for brown. The hint of molasses makes quite a difference. SO yummy!

This year Goose made the pies. Since this recipe makes two pies, you can give one away as a gift or (like our family) eat pumpkin pie for breakfast and dessert for over a week. :) They don't freeze well, though. Always make your pies the day before the holiday. Pumpkin Pie is best served chilled from the fridge.

You will need (for two pies):

1 1/2 cups brown sugar (dark or light)
3 1/2 tsp cinnamon
1/2 tsp ginger (I'm not a ginger fan--feel free to double this amount)
4 eggs
2 cans Libby's pure pumpkin
1 12oz can evaporated milk
1 14oz can condensed milk
2 unbaked pie crusts



Preheat oven to 425.

I use the refrigerated pie crusts. They taste like homemade and don't require me to clean my food processor--a task I am none too fond of. Let them sit out for about 10 minutes or they will be too cold and will rip. But don't let them get to room temperature because then they will be too warm and will rip. I sprinkle a little bit of flour into the pie dishes before adding the crusts so that they don't stick. (Another little trick from my father-in-law.)



In a medium size bowl (not your mixer) add the brown sugar, cinnamon, and ginger. Give it a light mix.



In your large mixer bowl, add the eggs and beat for one minute.



(If you should happen to drop an egg on the floor, sprinkle it with salt and then it will wipe right up with a paper towel.)

Add your sugar and spice mixture to the eggs.



Mix thoroughly and then add your two cans of pumpkin.



Mix.



Pour in just the evaporated milk and mix together.



With the mixer on low add the condensed milk.



Make sure you scrape the sides and bottoms of the bowl.



Once everything is completely combined, pour into your pie crusts and bake at 425 for 20 minutes. Then reduce the heat to 350 and bake for another 50-60 minutes. When a toothpick inserted in the middle of the pies comes out clean, your pie is done. Cool completely and then cover with plastic wrap and refrigerate overnight.



I always like to "check" the pie in the morning by having a nice size slice. My father-in-law and I loooove pie for breakfast. :) Top with whipped cream, but please don't sully the pie with Chemical (Cool) Whip. Fresh cream! Reddi Whip will do in a pinch.



This pie makes those store bought pumpkin pies weep with shame. I think I better go have another piece just to make sure it still tastes awesome.



Enjoy!!

my recipe card:

Cranberry Sauce

In my family there is only one cranberry sauce. I can't remember a Thanksgiving without it and would probably be tossed out on my ear if I ever tried to sneak in a different type. This recipe is crazy easy and way tastier than anything you will get from a can. I called my mom to get the story behind our sauce because I've never met anyone else who makes it this way. I thought it would be a great story--my mom frequently recreated dishes we would eat in Colonial Williamsburg. (I grew up right down the road from Williamsburg and we went there often.) Or better yet, it's a secret recipe passed down from my great-grandmother. Nope. Mom got the recipe off the back of the cranberry package when she married my dad and he refused the eat the canned junk. (He says it always tastes like the can.) Also, it's called cranberry relish, not sauce. Disappointing, but no matter! It's the only cranberry sauce served in this house. :) Maybe I'll make up a story for the kids.

You will need:

1 bag of fresh cranberries
1 large orange or 2 small
3/4 cup sugar (you may need a bit more)
a blender



This year the monkeys want to help with Thanksgiving prep, so Tink made the sauce. She did a great job! This sauce gets better the longer it sits, so I always make it on the Monday before Thanksgiving. It will keep for a month and you can freeze the leftovers for 6 months or more.

Wash your oranges before cutting into them. Tink used one orange from our own tree and one Amber Sweet from our neighbor's tree. The juicer your orange the better. And the amount of sugar you use depends on how sweet the orange is. If you have a rather dry orange (California) add 2T of orange juice.

Remove all the meat and juice from your orange(s) and place into the blender. Be careful not to add any seeds. Tink had juice running down both arms by the time she was done.



Wash and sort the cranberries. Remove any stems or mushy berries. Then give them a pat with a paper towel to dry them a little.



Now dump the berries and the sugar into the blender on top of the orange.



Blend on high.



You may need to stop and push down some of the berries.



Then keep blending until almost smooth. You don't want any whole berries, but you don't want the sauce liquefied.





Store in a container or bowl in the fridge. I like to put my sauce in a quart canning jar. But don't check the sauce for sweetness yet. Let it ripen overnight and then check. It will sweeten as it sits and will also deepen in color.





Sweeten to your tastes after it ripens. We like our cranberry sauce a bit tart and this recipe is the perfect blend of sweet and tart.



Enjoy!!