When I make this I most always add in frozen veggies and sliced cooked canned or fresh sauteed mushrooms when making the stuffing mix, this takes it to another level!

Servings 4-6

Ingredients:

4 cups cooked cubed chicken (about 6 breasts, can use cooked turkey if desired)

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 teaspoon garlic powder, optional I like to add it in

1 teaspoon fresh ground black pepper, or to taste

1 box Stove Top chicken-flavor stufrfing mix

1-3/4 cups milk

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a casserole dish.

Sprinkle the cooked chicken into the bottom of the baking dish.

Prepare the stuffing mix according to the package directions (adding frozen veggies if you like).

In a saucepan heat both cans of condensed soup with the milk, garlic powder and black pepper; pour over the chicken.

Spoon the prepared stuffing mix over the soup.

Bake for 30-35 minutes or until hot and bubbly.

Sprinkle the shredded cheddar cheese on to and allow to melt.

Taken from my “Favorite Desserts” folder…

This dessert may look fancy but it’s easy to make the addition of the coffee really takes this to another level, I have also made this in a small springform pan with removable sides instead of using the loaf pan

Servings 12… (yeah right I could eat this by myself!)

Ingredients:

2 cups finely crushed Oreo cream-filled sandwich cookies (about 22 cookies)

3 tablespoons melted butter

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk (no clones for this use only canned such as Borden’s)

1-1/2 teaspoons vanilla

2 cups heavy (35%) whipping cream, whipped (measure 2 cups before whipping)

2 tablespoons instant coffee granules

1 tablespoon hot water

1/2 cup chocolate syrup (homemade or purchased)

Instructions:————————————————–

Line a 9 x 5-inch loaf pan with foil allowing the edges to overlap on the both longer sides of the of the pan, this will allow for easy removal of the frozen dessert.

In a bowl combine the cookie crumbs with the melted butter; press onto the bottom and 1-1/2 inches up the sides of the pan.

In a medium bowl beat the cream cheese until light and fluffy.

Add in sweetened condensed milk and vanilla; mix thoroughly.

Fold in the whipped cream.

Spoon half of the mixture into another medium mixing bowl; set aside for a minute.

Dissolve the instant coffee in hot water the fold into remaining cream cheese mixture, then fold in the chocolate syrup.

Spoon half of the chocolate mixture over the chocolate crust.

Top with half of the reserved cream cheese mixture.

Repeat layers.

Using a knife gently cut through all the layers to swirl the chocolate (the pan will be full).

Cover and freeze for 6 hours or overnight.

To serve; liftout of the pan using the foil edges.

Slice as desired.

Don’t be shy with the feta cheese a little more won’t hurt the exact amounts for anything do not matter for this recipe I don’t even bother to measure anything .. better make a double batch you’ll be lucky if these even make it to the table!

I’m a garlic lover so I add in the extra 1 teaspoon garlic powder it really brings extra flavor to the croquettes if you are a garlic lover then add it in!…add for even more added flavor cook your rice in chicken broth instead of water…

plan ahead the rice mixture needs to chill for at least 4 hours or even better overnight before rolling and frying, if you find that after chilling the rice mixture is too soft for shaping add in a little dry breadcrumbs to the mixture and this should help, for a more even cooking and easier handling when frying you may shape into small patties instead of the long croquette shape which is what I most always do!

and if you really want to take these to yet another level mix in 1/2 pound cooked ground beef or bulk sausage mixture with the rice

Yield 15 croquettes

Ingredients:

1/3 cup butter

1 medium onion, finely chopped

2 large garlic cloves, finely chopped (garlic lovers us more)

1/2 teaspoon seasoned salt (can use white salt seasoned salt is better to use)

1 teaspoon fresh ground black pepper

pinch cayenne pepper

2-1/2 cups cooked room temperature or cold white rice,  (long grain or short grain, do not cook the rice until very soft)

1 large egg, slightly beaten

1 tablespoon dried parsley

1 teaspoon garlic powder (add in for more garlic flavor I always do!)

1 teaspoon fresh ground black pepper

1/3 cup freshly grated Parmesan cheese

1/3 cup finely chopped feta cheese

olive oil for frying (or can use oil of choice)

BREADING:

2 large eggs, lightly beaten

3/4 cup dry breadcrumbs (use only dry breadcrumbs)

pinch cayenne pepper, optional

Instructions:——————————————

In a small skillet melt butter over medium-high heat.

Add in onions and cook about 2 minutes

Add in garlic, seasoned salt, black pepper and cayenne; cook stirring for about 2 minutes or until softened

Transfer to a large  (including the butter from the skillet).

Mix in the cooked rice, then mix in the egg mix until well combined.

Mix in parsley and Parmesan cheese.

Season with more black pepper and the add in the garlic powder if desired.

Gently mix in the cubed feta.

Refrigerate for 4-24 hours.

Have all the croquettes breaded and on a plate before frying.

Place the beaten egg in a shallow bowl.

In another bowl combine the dry breadcrumbs with a pinch of cayenne pepper.

Using lightly moistened hands shape about 1/4 cup of the rice mixture into small logs (or you may shape into the form of small patties instead of the log shape which is what I most usually do).

Dip the logs firstly into the egg allowing any excess to drip off, then coat thoroughly into the breadcrumbs pressing down lightly to adhere the crumbs to the logs.

Transfer all the coated croquettes to a plate.

Heat about 3/4 to 1-inch of oil in a skillet over medium-high heat.

Note if you have any breadcrumb coating left just before placing in the skillet lightly coat the croquettes once again this will give you an extra crispy coating.

Fry the croquettes a few at a time until lightly golden brown turning a few times during cooking (to avoid over browning you may need to reduce the heat).

Transfer to paper towels or a rack to drain.

You will also find this recipe on Recipezazz.com

A method I use for perfectly cooked soft, medium or firm white rice,  the firm makes the best fried rice!…

remember no stirring at anytime even after you pour the water into the pot and do not cover with a lid until all water is absorbed, for extra flavor chicken broth may used in place of the water, this method is only for white rice

Yield 2 cups cooked rice

Ingredients:

1 cup uncooked long grain white rice (can use converted rice)

cold water (for firm rice use 1-3/4 cups water, for medium use 2 cups less 2 tablespoons water, for soft use 2 cups water)

1/2 teaspoon salt

Instructions:——————————————–

Place the rice in a strainer and rinse well under cold water; drain water completely.

Sprinkle the rice into a medium saucepan.

Choose the amount of water you like for either firm, medium or soft rice.

Slowly pour the water over the rice then sprinkle the salt over the top (do not stir and do not cover with a lid) bring to a boil over medium high heat.

As soon as the water is at a good boil immediately reduce to medium-low heat and simmer uncovered for about 20-22 minutes or the water has evaporated and the rice looks dry.

To test this using a fork push a few grains of rice aside if there is no more water in the bottom of the pan then turn off the heat and cover with a lid and allow to sit for 20 minutes.

Fluff with a fork and serve.

To save time you can make the egg mixture up the night before and refrigerate just spoon into the muffin cups and bake in the morning!

Add in some cooked finely cubed potatoes or whatever you like, these may also be baked in jumbo muffin tins for a slightly longer baking time

Servings 12

Ingredients:

1/2 pound bulk pork sausage (mild or spicy)

3 garlic cloves, minced

12 large eggs

1/2 medium onion, finely chopped (about 1/2 cup or 1 large green onion, finely chopped)

1/3 cup chopped green bell pepper

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup shredded cheddar cheese

Instructions:—————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease 12 regular-size muffin cups.

In a skillet cook the sausage meat with garlic until browned; drain fat.

In a large bowl whisk the eggs, then add in onion, bell pepper, salt and black pepper.

Stir in the cooked sausage and shredded cheese.

Spoon about 1/3 cup of the egg/sausage mixture into each greased muffin tin.

Bake for about 22-25 minutes or until just set.

Posted on recipezazz.com

In the summer to keep the house cool I cook this brisket on my outdoor gas grill in a large doubled heavy foil pan, plan ahead the brisket needs to marinate for 24 hours, for best texture and flavor use a fresh not previously frozen brisket and don’t forget to leave the brisket out at room temperature for 2 hours before cooking!

if you are an extreme garlic lover like me you may want to cut small slits in the roast and stuff with garlic cloves before the 24 hour refrigeration time

Yield one 4 pound brisket/6-8 servings

Ingredients:

1 fresh beef brisket (about 4 pounds)

1/2 cup Cola

1/3 cup Worcestershire sauce

1/2 cup cider vinegar

1/2 cup melted butter

1/3 cup soy sauce

1 large onion, thinly sliced or chopped

1 cup smokey flavored barbecue sauce (use your own favorite, more to serve at the table)

SPICE MIX:

1/2 teaspoon

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon sugar

2 teaspoons garlic powder

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

Instructions:

In a small cup combine all the spice mix; set aside until the following day.

Place the brisket in a shallow glass dish.

In a bowl combine the cola with Worcestershire sauce, then pour over the meat.

Cover and refrigerate for 24 hours.

Place the beef into a shallow roasting pan; rub the spice mix well all over the beef.

Sprinkle the onions into the bottom of the dish.

Allow to sit at room temperature for 2 hours.

Preheat oven to 325 degrees F.

After the 2 hours of sitting time in a bowl combine vinegar, melted butter, soy sauce and minced garlic; pour over the meat.

Cover tightly with heavy-duty foil.

Bake for 2 hours basting frequently.

After 2 hours of baking remove the roast and pour the barbecue sauce over the beef; cover and continue cooking for another 1 hour or until very tender.

Remove the meat from the pan and place on a cutting board, then allow to rest for 20 minutes

Slice the meat thinly against the grain.

Serve with additional barbecue sauce.

To make this chicken I purchase the Kellogg’s cornflake crumbs that are sold in a small box you may however crush regular cornflakes in a processor, I have made this using bone-in and skin on chicken thighs which also work well

Servings 6

Ingredients:

6 boneless skinless chicken breasts

1/4 cup melted butter

1/4 cup milk

3 garlic cloves, finely minced

1-3/4 cups crushed cornflake crumbs

1/4 cup freshly grated Parmesan cheese (may omit and use 2 cups cornflake crumbs, I like to add it in)

1 tablespoons dried parsley

3 teaspoons garlic powder (for more garlic flavor increase to 4 teaspoons)

1/2 teaspoon paprika

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black peppr (can use more)

pinch cayenne pepper

Instructions:

Preheat oven to 425 degrees F.

Set oven rack to lowest position.

Generously grease a large baking sheet (do not use a 13 x 9 pan or you may run the risk of the chicken baking out soggy on the bottom due to the lack of space between the chicken pieces).

In a shallow bowl combine the melted butter with milk and fresh minced garlic.

In another shallow bowl combine the cornflake crumbs with the next 7 dry ingredients.

Dip the chicken into the butter mixture, than coat in the cornflake mixture pressing down firmly with hands to adhere the coating to the chicken.

Place on baking sheet.

Bake uncovered for 25-30 minutes (cooking time should take no more than maximum 30 minutes at 425 degrees F).