Notes from our test kitchen; add in your choice of veggies such as steamed broccoli, corn, frozen peas,  or whatever you like this recipe is very versatile,  due to the high sodium content in the condensed soup I would recommend not to add in any salt until the end of cooking, canned mushrooms may be used in place of fresh

Servings 4

Ingredients:

3 tablespoons oil (or as needed, can use half oil and butter)

1 pound boneless chicken, cut into about 1-1/2 to 2-inch cubes (can use breast or thighs, do not cut the chicken too small or it will dry out while cooking in the oven, I use boneless thighs and slice into quarters only)

1 small onion, chopped

1 celery rib, diced

4-6 garlic cloves, minced

1/2 pound fresh sliced mushrooms

1 (10-3/4 ounce) can condensed cream of mushroom soup

1 cup water or low sodium chicken broth (or half each)

3/4 cup uncooked long grain white rice

1 teaspoon chili powder

pinch paprika

pinch cayenne pepper (optional)

fresh ground black pepper

Instructions:

Preheat oven to 350 degrees F.

Grease a 2-quart casserole dish.

Heat oil in a medium skillet over medium-high heat.

Add in diced chicken toss/cook until lightly browned (about 5 minutes, do not cook completely) remove to a large bowl.

Add in onion and celery; saute until vegetables are tender (about 4 minutes).

Add in garlic and mushrooms; cook stirring until mushrooms are almost tender for 3 minutes; transfer the veggie mixture to the bowl.

Stir in mushroom soup, water, rice, chili powder, paprika, cayenne pepper and black pepper; stir thoroughly; transfer to casserole dish.

Bake covered for 1 hour or until the rice is tender.

I have even made this using sliced fresh strawberries layered with the sliced bananas, this easy dessert has lots of possibilities, since the bananas tend to darken quickly this dessert is best if eaten the same day it is made

Sugar-free option;  use sugar-free vanilla pudding, sugar-free Nilla wafers and sugar-free Cool Whip

Servings 6

Ingredients:

2 cups cold light cream (such as half and half cream, or use 1 cup each cream and milk)

1 (4-serving size) banana cream flavor instant pudding

1 (8-ounce) container Cool Whip Frozen Topping, thawed

30 vanilla wafer cookies

3 bananas, sliced

6 maraschino cherries (optional)

Instructions:

Prepare a glass 2-quart serving bowl or trifle bowl.

Pour the cream in a large bowl; add in the pudding mix and beat on low speed of an electric mixer for 2 minutes.

Allow to stand for 3-4 minutes then gently stir 1-1/2 cups Cool Whip.

Place 10 of the cookies into the bottom of the glass bowl; top with 1/3 of the sliced bananas, then 1/3 of the pudding mixture.

Repeat layers ending up with pudding mixture.

Cover the top with remaining Cool Whip topping.

Place the cherries over the top if using).

Refrigerate until ready to serve.

Bottled pasta sauce makes this easy but nothing beats homemade, I use my pasta sauce that I make in large amounts and freeze until needed

Notes from our test kitchen; if using skinless boneless chicken breast reduce the cooking time slightly

Servings 4

1 teaspoon salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper

1/2 to 1 teaspoon garlic powder

1/4 cup olive oil

2 tablespoons butter

8 chicken thighs (can use a mixture of drumsticks and thighs)

1 medium onion, chopped

4-6 garlic cloves, finely chopped

1 (1-ounce) package fresh sliced mushrooms

1/2 teaspoon dried chili flakes (or adjust to suit heat level)

1/2 to 3/4 cup sliced green pimento olives

1 (14-ounce) jar pasta sauce (use your favorite pasta sauce)

1-1/2 cups shredded mozzarella cheese (can use more or less)

Instructions:

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

In a shallow bowl combine the flour with salt, pepper and garlic powder (if you want some heat add in cayenne pepper).

Coat the chicken in the flour mixture then place on a plate (have all the chicken pieces coated before frying).

Heat olive oil and butter in a large skillet over medium-high heat; add in chicken and brown on both sides (about 3 minutes per side) transfer to baking dish.

To the same skillet add in onion;  saute for about 3-4  minutes.

Add in garlic and sliced mushrooms; cook until the mushrooms are softened (about 3 minutes, watch closely not to burn the garlic).

Stir in pasta sauce and olives then season the sauce with salt and pepper; bring to a simmer for about 10 minutes stirring a few times.

Pour the sauce over the chicken pieces, then using tongs turn the chicken over once to coat in the sauce making sure the chicken is skin-side facing up in the baking dish before baking.

Top with mozzarella cheese.

Bake for about 40 minutes or until the chicken is cooked through.

Posted on www.recipezazz.com

Preparing this casserole a day ahead makes this a perfect dish to serve for a weekend brunch, I like to also add in fresh minced garlic when frying the onion mixture

Servings 8

Ingredients:

3 cups Kraft Tex-Mex shredded cheese , divided (or use a mixture of shredded cheddar and mozzarella)

3 tablespoons butter (can use more)

1/2 pound fresh sliced mushrooms

1 medium onion, chopped

1 medium red bell pepper, seeded and chopped

2-1/2 cups chopped finely cooked ham

1/4 cup all-purpose flour

8 large or extra-large eggs

1-3/4 cups light cream or milk

1/2 teaspoon salt, or to taste (I use seasoned salt)

fresh ground black pepper, to taste

Tabasco (optional and to taste)

Instructions:

Grease a 13 x 9-inch baking pan.

Sprinkle 2 cups shredded cheese into the bottom of the baking dish.

In a skillet melt butter over medium high heat.

Add in sliced mushrooms, onion and red bell pepper; saute for about 3-4 minutes or until softened; mix in the chopped ham.

Spoon over the cheese in the baking dish.

In a bowl whisk flour with eggs, milk, salt and pepper until smooth and combined, then add in Tabasco to taste; pour over the the ham mixture.

Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Bake in a preheated 350 degree F oven for 35-45 minutes or until a knife inserted in the middle comes out clean.

If desired you may sprinkle 1 cup cheese over the top and allow to melt.

Allow to stand for 5-7 minutes before serving.

A summer favorite that won’t heat up your kitchen!

Servings 4

Ingredients:

1/3 cup melted butter

1/3 cup freshly grated Parmesan cheese

pinch garlic powder

1/4 to 1/2  teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

4 fresh ears of corn, husks and silks removed

1/4 cup water

salt to taste

Instructions:————————————-

In a bowl combine melted butter with Parmesan cheese, garlic powder and Italian seasoning.

Place the cobs of corn into a shallow microwave-safe dish; add in water.

Cover with waxed paper or a microwave top and microwave on HIGH for 7-10 minutes, turning once.

Let stand for 5 minutes; drain then brush liberally with the melted butter mixture.

Sprinkle with and enjoy!

Taken from my “Favorite Cakes” folder, need I say more?

Servings 9

Ingredients:

1/2 cup butter, softened

1 to 1-1/4  cups sugar (for a sweet tooth use 1-1/4 cups )

2 large eggs

2 teaspoons vanilla

1 cup sour cream

1 teaspoon baking soda

1-1/2 teaspoons baking powder

1-1/2 cups all-purpose flour

1 cup semi-sweet chocolate chips

TOPPING (optional)

2-3 tablespoons sugar

1 teaspoon cinnamon

Instructions:

Preheat oven to 350 degree F.

Grease a 9-inch baking pan.

In a bowl beat butter with sugar until light and fluffy; add in eggs and vanilla and beat until combined.

Add in sour cream and mix well.

In a small bowl combine the flour with baking powder and baking soda; add to the creamed mixture beating until thoroughly blended.

Mix in the chocolate chips.

Transfer to prepared baking pan.

In a small bowl combine the topping mixture then sprinkle on top of the batter.

Bake for 30 minutes or until the cake tests done.

Notes from our test kitchen; this may be fully assembled and refrigerated up to 1 day in advance before baking, use only russet potatoes, for a fluffier texture add in 1 lightly beaten egg after the addition of the cold sour cream do not add the egg into the hot mixture or it will cook immediately

If desired you may omit the chopped garlic and add in some roasted garlic puree

Servings 8

Ingredients:

7 extra large russet potatoes, peeled (or use 8 medium)

1/2 cup butter

1 medium, onion, chopped

4-6 garlic cloves, finely chopped

pinch cayenne pepper (optional)

1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed very dry

1 cup sour cream (can use low fat, do not use fat-free or it well curdle)

1 teaspoon fresh ground black pepper (can use more)

1-1/2 teaspoons seasoned salt, or to taste (can use white salt to taste)

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 350 degrees F.

Grease a 2-quart casserole dish.

Cook the potatoes in boiling water until just fork tender (for more flavor boil in chicken broth or half broth and water; drain transfer to a bowl and mash.

In a small skillet melt the butter over medium-high heat; add in onion and garlic and cook for about 3 minutes; transfer to the bowl (with the butter from the skillet).

Add in spinach, sour cream, black pepper and salt; mix all ingredients thoroughly.

Transfer to prepared casserole dish.

At this point you may cool completely and refrigerate up to 1 day.

Bake for about 20-22 minutes or until very hot (baking time may need to be increased slightly if cooking cold from the refrigerator).

Sprinkle the cheddar cheese on top and return to oven for 3-5 minutes.