Rachel Ray's Marsala Chicken-and-Mushroom Casserole

There is only one word that describes this recipe...DELICIOUS!

ingredients

• 2 tablespoons butter

• 10 ounces sliced mushrooms

• 1 1/2 tablespoons flour

• 1/2 cup marsala wine or white wine

• 1/2 cup heavy cream

• 2 tablespoons chopped flat-leaf parsley

• Salt and pepper

• 1 cup long-grain rice

• 2 cups coarsely chopped rotisserie chicken

• 2 tablespoons grated parmesan cheese

directions

1. Preheat the oven to 350 degrees . In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

M&M Cookie Bars

I made these M&M Cookie Bars for my brother's Bake Sale for his Drama Performance. I worked the Bake Sale the day I made them and they were gone within a half hour. They were so good, kids were coming back asking if they had any more M&M Cookie Bars!

Yield: 1 9x13 pan
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

These cookies are soft, chewy, and chock full of M&M's!

Ingredients:

2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 Tbsp butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 12oz bag M&M's, divided

Directions:

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Grease a 9x13 pan and set aside.

In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.

In a large bowl, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.

Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.

 ALL PHOTOS TAKEN BY KELLY GRIFFITH C/O2013

Recipe found on www.pinterest.com

Russian Vegetable Soup

Heinemann's was a local restaurant in the Milwaukee area and few years ago they had to close their doors. Well, customers were upset about this and wanted some of the recipes that they were known for. Russian Vegetable Soup was the soup at Heinemman's....it was delicious and it was always their Wednesday soup. When family and friends start talking about Heinemman's they immediately think about Russian Vegetable Soup. Well, the Journal Sential received a few of their recipes to publish and Russian Vegetable was one of them.

It truly is my favorite soup and I love making it. Easy- but takes time and you can freeze the leftovers for when you are craving it another day.

What you will need:

10 cups homemade beef stock
1 cup chopped celery
1 ¼ cups chopped onion
1 cup chopped carrots
1 ¼ cups diced canned tomatoes (undrained)
1 ¼ cups crushed tomatoes (undrained)
1 pound ground beef or ground Turkey
1 pound (about 5 cups) chopped cabbage
4 cups peeled and diced potatoes (¾-inch cubes)
½ teaspoon black pepper
3 tablespoons sugar
3 to 4 tablespoons cider vinegar
2 tablespoons freshly chopped parsley


Directions:
In large pot, combine stock, celery, onion, carrot and diced and crushed tomatoes and simmer, uncovered, 1 hour.
While soup cooks, cook the beef until well browned. Drain to remove any fat.
After soup has cooked, add cabbage and beef and cook another hour, skimming top as needed. Add potatoes and cook just until tender, about 20 minutes. Add remaining ingredients, heat through and check seasonings.
Note: This soup tastes best when made with homemade stock. Otherwise, purchase a good-quality beef stock.
This is supposed to be a sweet-sour soup; adjust cider vinegar accordingly, to taste.

ENJOY!


ALL PHOTOS TAKEN BY KELLY GRIFFITH C/O2013

Here is the article from the Journal- http://www.jsonline.com/features/food/38473914.html  

 

Disneyland Carnation Cafe Loaded Baked Potato Soup

I have to say! I wish I could take credit for this soup! It was so delicious, but of course it comes from the most Magical place on earth! DISNEYLAND!!!!
Serves: 6

Ingredients:

• 1 pound bacon, roughly chopped
• 1 medium yellow onion, diced
• 1 large carrot, peeled and diced
• ¾ cup diced celery
• 4 large Russet potatoes, peeled and diced
• 4 medium red potatoes, diced
• ¼ cup flour
• 2 cups chicken or vegetable stock
• Coarse salt, freshly ground pepper, to taste
• 4 cups heavy whipping cream
• Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Directions:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
7. Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze. 

Loaded Baked Potato Soup, recipe from Disneyland’s Carnation Cafe on Main Street USA

ALL PHOTOS TAKEN BY KELLY GRIFFITH C/O2013

Pad Thai Noodles with Chicken and Vegetables

I always like to try new things and one of my favorite things from Noodles & Company is their Pad Thai Noodles, so I thought why not try to make my own. I have to say it was pretty good and easy! I shared it with my friend and she quite enjoyed it.

Pad Thai Noodles with Chicken and Vegetables
Serves: 4

Ingredients:
1- Chicken Breast baked and cut into cubes
1- can of sliced water chestnuts
1 cup of Fresh spinach- Cut up
1 Cup of fresh bean sprouts
Medium Onion- diced
1- Medium Red Pepper- sliced
2 Cloves-Garlic
2 Tablespoons-Olive Oil
Bangkok Seasonings
Pad Thai Sauce from Wildtree or whatever brand of Pad  Thai sauce you like

Directions:
1. Preheat the oven to 350. Place the chicken breast on a cooking sheet lined with Foil. Drizzle Olive Oil on both sides of the chicken breast. Take the Bangkok Seasoning and sprinkle the chicken breast on both sides. Once the oven is to 350, put the chicken in for 45 minutes. Once the 45 minutes is up cut the chicken in half and make sure there is NO PINK! If you see pink in the middle, pop it back in the oven for as long as you think. Once cool down- cut chicken in Cubes

2. Take a frying pan or any flat pan you cook with on the stove. Take 2 tablespoons of Olive Oil in the pan and let the heat up for about 5 minutes on Medium eat. Then take the diced onions, garlic and sliced red peppers and saute until the onions are translucent.

3. Take the water chestnuts, bean sprouts and cubed chicken breast and add them to the pan. Stir it all together; Cover for about 5 mins- still on medium heat and let the seasonings and flavors come together. Once all the ingredients are heated through pour the Pad Thai Sauce from Wildtree- I poured the entire bottle onto the mixing. Then toss in the Fresh Cut Spinach- Mix it all together thoroughly on medium to low heat.Place the cover on and let simmer on low heat for about 10 mins. Once simmered and heated through. Divide it out. I got 4 servings out of it---I put them away for lunch for when I am at work. Easily freezable as well.

ENJOY

ALL PHOTOS TAKEN BY KELLY GRIFFITH C/O2013

Olive Garden Chicken Gnocchi Soup

This past Sunday my family and I had a soup day for Family dinner and it was a HIT! We had three different kinds of soup; Mac and Cheese Soup, Beef Barley and I made Chicken Gnocchi Soup. You might be thinking, Chicken Gnocchi- that sounds so familiar and yes it is the soup from Olive Garden.

Let me tell you it was so simple to make- I will be definitely making this soup again! It was a hit with my family as well.

Olive Garden Chicken Gnocchi Soup:

Ingrediants:

• 1 cup chicken breasts, diced and cooked
• 4 Tbsp butter
• 4 Tbsp olive oil
• 1 quart half and half (can use evaporated milk)
• 1 14 ounce can chicken broth
• 1/2 cup celery, sliced
• 1/4 cup flour
• 2 garlic cloves, minced
• 1 cup carrots, shredded
• 1 medium onion, diced
• 1 cup fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• salt and pepper to taste
• 16 ounce package gnocchi

 Directions:
1. Preheat the oven to 350, place the chicken on a baking sheet covered in foil. Drizzle oil on both sides of the chicken breast and then take Italian Seasoning and sprinkle it on both sides of the chicken breast. Once the oven is preheated to 350 put the chicken in for 45 minutes and bake it. Once the 45 mins is up cut the chicken breast in half to make sure there is NO PINK in the middle. If there is pink in the middle- bake it again for as long as you think.

2. In a large stockpot, saute the onion, celery and garlic in the butter and olive oi on medium heat- cook it between 5-7 minutes.

3. When the onion is clear, add the flour and form a roux. Stir and cook a minute.

4. Turn the stove to low and Add the half and half- Stir for about a minutes to make sure you don't have any clumps for the flour left.

5. Meanwhile in another pan, cook the gnocchi. Follow the directions on the box.

6. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker,  add the chicken broth.

7. Let the soup simmer for about a half hour; stirring every 10 mins. Place the cover on the pot.

8. Add the Gnocchi, Spinach, and seasonings. Cover and heat through. ENJOY!

I served this with my wonderful Monkey Bread---which you can find on my blog as well.

 ALL THE PHOTOS WERE TAKEN BY KELLY GRIFFITH C/02013

Apple-Cream Cheese Bundt Cake

As some of you know today is Fat Tuesday and so to celebrate this fun day I made an Apple-Cream Cheese Bundt Cake for the office. And well it was a big hit!

Ingredients:

Cream Cheese Filling:
1(8oz) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped Pecans (OPTIONAL) (I did not use these because I wasn't sure if anyone in the office I work in was allergic to nuts)
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice(I didn't have this in my house and so I didn't use anything to substitute it)
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (I used Honey Crisp apples and they were smaller so I used 3 apples)

Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon Vanilla Extract
1 cup powdered sugar

Preparation:
1. Prepare filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. Prepare Batter: Preheat over to 350*. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through( I didn't put nuts in due to not knowing if anyone was allergic). Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs, and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. (I cooked mine for an hour and checked it and put it back in for 5 mins and it was perfect). Cool cake in pan on a wire rack for 15 minutes; remove from pan to wire rack, and cook completely (about 2 hours)

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 TBSP milk to a boil in a 2 qt. suacepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cook and thickens slightly. Pour immediately over cooled cake.

ENJOY!!!

 All photos taken by Kelly Griffith c/o2013
Recipe from www.pinterest.com which retrieved from  Southern Living September, 2011