Brown Rice with Mushrooms

Brown Rice with Mushrooms

1 ½ cups uncooked long-grain white rice
1 can beef broth
1 can condensed French onion soup

1 can sliced mushrooms and liquid
¼ cup butter, melted
1 tablespoon Worcestershire sauce

Preheat oven to 350 degrees.

Pour melted butter in an 8x8 pan and add rice and liquids. Add mushrooms and liquid. Cover and bake for 30-45 minutes or until liquid is absorbed and rice is tender.

Cheesy Chicken and Potato Bake

Cheesy Chicken Potato Bake

2 large chicken breasts, cubed
2 Potatoes, cubed
1/4 cup chicken broth
1/4 cup Butter, melted

1/2 cup sour cream
8 oz cream cheese block, softened

2 cloves garlic, minced
1 1/2 cups Shredded Cheddar Cheese, more if you like
4 pieces bacon cooked crisp and crumbled

Place your cubed potatoes and chicken in a pan and pour in broth and butter.

In a small bowl, mix together sour cream, cream cheese and garlic with a fork until well combined.

Spread cream cheese mixture over chicken and potatoes.
Sprinkle cheese on top. Top with crumbled bacon.

Cook at 400 degrees for 30 minutes or until the chicken is done and the cheese is golden and the casserole is bubbly.

Sausage Balls

This has to be the easiest 3 ingredient recipe perfect for the Holidays! I did add some garlic powder and onion powder, but you don't have to do that step. Or you can add more flavor if you like! 

2 cups Bisquick Baking Mix
2 cups Sharp Cheddar Cheese, shredded
16 oz package Mild Sausage*

(I added 1 tsp garlic powder and 1/4 tsp onion powder)

Preheat oven to 350 degrees. Combine ingredients and mix thoroughly until all dry ingredients are picked up by the dough. Use a cookie scoop or spoon to measure out sausage mixture. Roll into balls. Space about an inch apart on a parchment lined baking sheet. Bake for 20 minutes and check. Cook 5 minutes longer if needed but watch to make sure the bottoms don't burn. 

* You can use a medium or hot sausage if you'd like. My family doesn't like a lot of heat, so we use mild. I always have plenty of hot sauce at parties! 

Note: If your sausage mixture is still dry after mixing well, sprinkle with little water with your fingers. Mix again and repeat until all the mixture is combined.

Chicken Crack Pasta

Many food bloggers are sharing recipes of Crack Chicken Dips, Sliders and Buffalo style dips. I decided to make it more of a meal. I served it with pasta. In this case, spaghetti! You can make this in an instant pot in 8 minutes or a slow cooker on high for 4 hours. 

2 chicken breasts pounded thin
1 cup chicken broth
1 8 oz package cream cheese
1 package dry ranch seasoning, or 3T mix
1 cup cheddar cheese, grated

3-6 drops of hot sauce (I used 4 drops of Texas Pete)*
2-4 servings of spaghetti noodles

Sprinkle chicken breasts with salt pepper and garlic.
Add chicken breasts to an instant Pot.** In a glass bowl, microwave cream cheese for 1 minute to soften, then stir in ranch seasoning and chicken broth. Pour over chicken in the Instant Pot.

Place the lid on the instant pot, and press the pressure cook button. Select the high setting, then set to cook for 8 minutes. 

While the chicken is cooking, boil spaghetti noodles or your favorite pasta until done. 

When the chicken has finished cooking and pressure is released, open lid when safe to do so. Shred chicken inside pot with two forks.

Add pasta, hot sauce and cheese to chicken, and stir.

Garnish with scallions and crumbled bacon if desired.

* Taste the sauce after adding a little hot sauce, and adjust by adding more until you get the desired kick. 

** If you don't have an instant pot, you can use a crock pot/slow cooker. Cook on high for about 4 hours. 

Grilled Garlic Butter Shrimp

I had almost forgotten that I used to do the shrimp on the stove top in a sauce pan years ago. I saw a recipe that kind of reminded me of my recipe, so I pulled it back out. I decided to grill them on skewers, and they are now our favorite go-to shrimp!

1lb uncooked deveined peeled large shrimp
6 tablespoons butter
2 tablespoons Worcestershire sauce
3 cloves garlic, finely chopped
8 slices baguette

In a 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce and 3 cloves chopped garlic. Reserve 2 tablespoons of the marinade for the bread. Add shrimp to a zip top bag. Pour remaining butter mixture over shrimp; carefully toss to coat. Marinade for a couple of hours in the refrigerator.

Brush baguette slices on both sides with the reserved 2 tablespoons of the butter mixture and toast until golden brown. Transfer to a bread bowl and keep warm.

Skewer the shrimp about 5 to 6 shrimp per skewer. Brush shrimp with any left over marinade. Grill shrimp for 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl.

Serving Suggestion: Serve shrimp with bread and a tossed salad.

Easiest Beef Jerky Recipe Ever

I used to make jerky in my oven. It took me about 8 hours or so. I did some research, and now I make it in my air fryer. It only takes about 1 hour and 45 minutes!

1 Flat Iron Beef Steak
1/4 cup or less Dale's Steak Seasoning Marinade*

Cut the steak very thin against the grain. It helps to freeze the steak for a little while to be able to cut it thin. Put the steak strips in a zip top plastic bag. Add the marinade and seal the bag, while pushing air out. Marinade in the refrigerator overnight.

*Be careful and don't add to much marinade. It doesn't take much. If you add to much, it will be too salty. You just need enough to lightly coat the meat.

This is the air fryer that I have. I arranged the slices of streak on the two trays. I turn the fryer on dehydrate at 175 degrees and set it for 1 hour and 45 minutes. Perfect. Simple and Easy!

This recipe made 4 oz. of jerky for $4. 

That's over half the cost of Jack Links,

and it tastes just as good if not better!!!

The original recipe for the oven is still on my blog, find it here.

Chocolate Chip Cookie Ice Cream Cake

Looking for an easy dessert in this hot weather? This one is for you!

Chocolate Chip Cookie Ice Cream Cake

1 container of chocolate chip cookie dough

½ cup hot fudge topping

1 quart (4 cups) vanilla ice cream, slightly softened

Chocolate chip cookie pieces 

Chocolate syrup

Press cookie dough into a greased and floured 8x8 inch baking dish. Bake at 350°F for 12 to 14 minutes or until golden brown. Cool on a cooling rack for 10 minutes. 

Spoon the fudge topping onto the cookie crust. Spoon the ice cream in next. Freeze for at least 2 hours. Before serving remove from the freezer and let sit for about 5 to 10 minutes to soften a little. Place cookie pieces on the cake by pressing them in at an angle. Drizzle chocolate syrup over cake. Cut and serve. Place leftovers in individual plastic containers for a quick treat for the next day or two. (Depending on if you do have any left over!)