Here is my favorite broccoli and rice casserole, I know most of you have this, but I had to share it with everyone else.
2 bunches of broccoli, cooked 1 (15oz.) can chicken broth
½ tsp salt 2 cups cooked chicken, cubed *optional
¼ cup butter +3 T. butter 1 sm. whipping cream
¼ cup Parmesan cheese 3 cups instant rice, cooked
¼ cup flour 4 chicken bouillon cubes
Shredded cheddar cheese ½ tsp pepper
Cook rice, using 3 cups water, 3 cups rice, 3 T. butter and 4 bouillon cubes. Set aside. Melt remaining butter, blend in flour; add chicken broth slowly keeping it thick. Add whipping cream slowly, salt and pepper and heat until warm through. Layer in a 9x13-baking dish rice, broccoli, Parmesan, and sauce. Top with grated cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.
Monday, July 21, 2008
Thursday, July 17, 2008
Mini Chicken Pot Pies
So, I had these occasionally as a child and I made them the other day for dinner. I wanted to share the love. I think they are super yummy! I hope you like them too.
Mini Chicken Pot Pies
Ingredients:
1 lb. chicken breast cut in bite sized pieces
1 onion chopped
1 stick butter
1/2 C. flour
1 family size package frozen veggies (carrots, peas, corn, etc..)
4-6 C. milk (depending on desired thickness of sause)
salt & pepper to taste
2 packages Peppridge Farms Puff Pastry Shells
Directions:
Preheat oven and cook the puff pastry shells according to package directions. Meanwhile, saute chicken and onion until fully cooked. Set aside. Make a roux with the butter and flour. (Melt butter into a large (family sized) pan, add flour and whisk till completely incorporated. Continue to cook over low heat until it has a nice toasted smell.) Add milk in thirds and continue to cook over medium heat until thickened to desired texture. Add chicken mixture, frozen veggies and salt and pepper to taste. Cook until the veggies are done (about 5 min.). When the puff pastry is done remove from oven and gently remove top and set aside. Remove the innards of the pastry shells. Fill the puff pastry shells with filling and replace the tops. Enjoy!
Extra pastry shells can be filled with pudding, fruit, and whipped cream for an individual dessert!
Mini Chicken Pot Pies
Ingredients:
1 lb. chicken breast cut in bite sized pieces
1 onion chopped
1 stick butter
1/2 C. flour
1 family size package frozen veggies (carrots, peas, corn, etc..)
4-6 C. milk (depending on desired thickness of sause)
salt & pepper to taste
2 packages Peppridge Farms Puff Pastry Shells
Directions:
Preheat oven and cook the puff pastry shells according to package directions. Meanwhile, saute chicken and onion until fully cooked. Set aside. Make a roux with the butter and flour. (Melt butter into a large (family sized) pan, add flour and whisk till completely incorporated. Continue to cook over low heat until it has a nice toasted smell.) Add milk in thirds and continue to cook over medium heat until thickened to desired texture. Add chicken mixture, frozen veggies and salt and pepper to taste. Cook until the veggies are done (about 5 min.). When the puff pastry is done remove from oven and gently remove top and set aside. Remove the innards of the pastry shells. Fill the puff pastry shells with filling and replace the tops. Enjoy!
Extra pastry shells can be filled with pudding, fruit, and whipped cream for an individual dessert!
Peanut Butter Chocolate Chip Cookies
½ cup sugar
1/3 cup packed brown sugar
½ cup peanut butter
½ tsp. vanilla
1 egg
1 cup flour
½ cup rolled oats
1 tsp. baking soda
¼ tsp. salt
1 cup chocolate chips
Preheat oven to 350.
Combing all ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet. Bake 10-12 minutes.
1/3 cup packed brown sugar
½ cup peanut butter
½ tsp. vanilla
1 egg
1 cup flour
½ cup rolled oats
1 tsp. baking soda
¼ tsp. salt
1 cup chocolate chips
Preheat oven to 350.
Combing all ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet. Bake 10-12 minutes.
Mexican Chicken Casserole
½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
Sunday, July 13, 2008
AMISH FREINDSHIP BREAD
The Starter:
1 (.25 oz) package active dry yeast
1/4 cup warm water (110 degrees F/45 deg. C)
3 cups flour
3 cups white sugar
3 cups milk
In a small bowl dissolve yeast in water. Let stand 10 minutes. In a 2 qt. container (glass, plastic or cermaic) combine 1 cup flour, 1 cup sugar. Mix thoroughly or flour will lump. Slowly stir in 1 cup milk and yeast mixture. Cover loosely and let stand until bubbly. This is Day 1.
Days 2-5: Stir with a wooden spoon; cover loosely.
Day 6: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir with wooden spoon; cover loosely.
Days 7-9: Stir with a wooden spoon; cover loosely.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place each cup into three separate containers. Give 1 cup and a copy of recipe to 3 freinds. With remaining 1+ cup you can either start again (begin with day 2) or bake your bread. Recipe follows.
The Bread:
To the balance of the batter ( a little over 1 cup) add the following and mix well:
1 cup oil
1/2 cup milk
3 eggs
1 tsp. vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 (5.1 oz) box instant vanilla pudding
1 cup chopped nuts (optional)
Add dry ingredients to wet ingredients, stirring slowly. Mix and pour into two well greased and sugared bread pans. Bake at 325 for 1 hour. Enjoy!
1 (.25 oz) package active dry yeast
1/4 cup warm water (110 degrees F/45 deg. C)
3 cups flour
3 cups white sugar
3 cups milk
In a small bowl dissolve yeast in water. Let stand 10 minutes. In a 2 qt. container (glass, plastic or cermaic) combine 1 cup flour, 1 cup sugar. Mix thoroughly or flour will lump. Slowly stir in 1 cup milk and yeast mixture. Cover loosely and let stand until bubbly. This is Day 1.
Days 2-5: Stir with a wooden spoon; cover loosely.
Day 6: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir with wooden spoon; cover loosely.
Days 7-9: Stir with a wooden spoon; cover loosely.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place each cup into three separate containers. Give 1 cup and a copy of recipe to 3 freinds. With remaining 1+ cup you can either start again (begin with day 2) or bake your bread. Recipe follows.
The Bread:
To the balance of the batter ( a little over 1 cup) add the following and mix well:
1 cup oil
1/2 cup milk
3 eggs
1 tsp. vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 (5.1 oz) box instant vanilla pudding
1 cup chopped nuts (optional)
Add dry ingredients to wet ingredients, stirring slowly. Mix and pour into two well greased and sugared bread pans. Bake at 325 for 1 hour. Enjoy!
ORZO, GRAPE & PISTACHIO SALAD
1 lb. orzo pasta
2 cups red grapes
2 cups pistachios, shelled and toasted
1 cup basil, chopped
1/3 cup lemon juice
1/2 cup walnut oil
3 garlic cloves, chopped
Toast pistachios: Take 1 cup pistachios and put in a saucepan with the walnut oil. Warm the oil and nuts together, be careful not to boil. Saute garlic in a little olive oil. Prepare orzo from package directions. When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat pasta. Add lemon juice to taste. Mix in sauteed garlic. Add grapes and half of the basil. Chill for several hours or overnight. Before serving, add rest of basil, salt and pepper to taste and the remaining pistachios. YUMMY!
2 cups red grapes
2 cups pistachios, shelled and toasted
1 cup basil, chopped
1/3 cup lemon juice
1/2 cup walnut oil
3 garlic cloves, chopped
Toast pistachios: Take 1 cup pistachios and put in a saucepan with the walnut oil. Warm the oil and nuts together, be careful not to boil. Saute garlic in a little olive oil. Prepare orzo from package directions. When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat pasta. Add lemon juice to taste. Mix in sauteed garlic. Add grapes and half of the basil. Chill for several hours or overnight. Before serving, add rest of basil, salt and pepper to taste and the remaining pistachios. YUMMY!
Parmesan Chicken by Mary
4-6 chicken breasts, cut in half
1 cube of butter, melted
1 clove garlic, minced
1 tsp. garlic salt, with parsley
1 ½ cup crushed Ritz crackers (or bread crumbs)
2/3 cup grated Parmesan cheese (I use the fresh kind)
½ tsp. black pepper
Shredded mozzarella cheese
Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. In one bowl combine the butter and garlic, in another bowl combine the crushed crackers, garlic salt, pepper and parmesan cheese. Dip chicken in butter and then in crackers and place on cookie sheet. Cook for 35-40 minutes, then add a little mozzarella to the top of each chicken and cook an additional 5 minutes. Eat as is or we love to cook up our favorite spaghetti sauce and noodles and eat it that way.
1 cube of butter, melted
1 clove garlic, minced
1 tsp. garlic salt, with parsley
1 ½ cup crushed Ritz crackers (or bread crumbs)
2/3 cup grated Parmesan cheese (I use the fresh kind)
½ tsp. black pepper
Shredded mozzarella cheese
Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. In one bowl combine the butter and garlic, in another bowl combine the crushed crackers, garlic salt, pepper and parmesan cheese. Dip chicken in butter and then in crackers and place on cookie sheet. Cook for 35-40 minutes, then add a little mozzarella to the top of each chicken and cook an additional 5 minutes. Eat as is or we love to cook up our favorite spaghetti sauce and noodles and eat it that way.
Friday, July 11, 2008
Butter Cream Syrup
I got this recipe from my family reunion and made it for you all last year. Becky's picture reminded me that I never did pass it on to some of you, so here it is...
1 Cube Butter (1/2 cup)
1 Cup Sugar
1 Cup Heavy Whipping Cream
Melt the butter in a small sauce pan over medium low heat. Slowly stir in sugar, mix well. Add cream, stirring constantly until mixture blends together. Heat to desired temperature and serve over pancakes and your favorite berries.
Tuesday, July 8, 2008
French Toast by Becky
Well last night we had spaghetti for dinner and we couldn't possibly eat the whole loaf of french bread that I bought from a great little Korean bakery here. Yes the Korean bakery is the best place for french bread that I have found in Texas so far. Sad hu? So this is what I made for breadfast. No, I don't usually wake up and make breakfast. It just happened to occure to me to use up the bread.
This isn't the best picture but I only thought to take it after I had already made a mess of the plate and I didn't want to dirty another one. This recipe is great to use up leftover french bread (the real stuff from a real bakery not what you buy at the grocery store). It is best with real butter and real maple syrup. Hope you enjoy it.
French Toast
Ingredients:
4 Eggs
1/2 C. Heavy Cream
1 T. Sugar
1/2 t. Vanilla (real not imitation)
1/2 t. Cinnamon (optional)
Day old french bread cut to desired thickness.
Directions:
Turn skillet on med low heat to preheat. Meanwhile, mix all the ingredients except the bread until well blended. Dip each piece of bread into the mixture and turn to coat both sides. Immediately place in buttered pan and cook till golden brown then flip and repeat. Enjoy with whatever toppings you desire.
I like butter, powdered sugar and real maple syrup.
By the way, feel free to post pictures with your recipes. Even if they aren't the best. It makes it easier for me to see how it is supposed to look. And it adds interest. Don't you think?
This isn't the best picture but I only thought to take it after I had already made a mess of the plate and I didn't want to dirty another one. This recipe is great to use up leftover french bread (the real stuff from a real bakery not what you buy at the grocery store). It is best with real butter and real maple syrup. Hope you enjoy it.French Toast
Ingredients:
4 Eggs
1/2 C. Heavy Cream
1 T. Sugar
1/2 t. Vanilla (real not imitation)
1/2 t. Cinnamon (optional)
Day old french bread cut to desired thickness.
Directions:
Turn skillet on med low heat to preheat. Meanwhile, mix all the ingredients except the bread until well blended. Dip each piece of bread into the mixture and turn to coat both sides. Immediately place in buttered pan and cook till golden brown then flip and repeat. Enjoy with whatever toppings you desire.
I like butter, powdered sugar and real maple syrup.
By the way, feel free to post pictures with your recipes. Even if they aren't the best. It makes it easier for me to see how it is supposed to look. And it adds interest. Don't you think?
Monday, July 7, 2008
Peanut Butter Temptations By MaryJean
About 40 reese's peanut butter cups, miniatures
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp. vanilla
1-1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
Heat oven to 375. Remove wrappers from candies. Line small muffin cups (1-3/4 inch diameter) with paper baking cups, if desired. Beat butter, sugars, peanut butter, egg and vanilla until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape dough into 1 inch balls; place one in each paper-lined or ungreased muffin cup. Do not flatten. Bake 10-12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp. vanilla
1-1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
Heat oven to 375. Remove wrappers from candies. Line small muffin cups (1-3/4 inch diameter) with paper baking cups, if desired. Beat butter, sugars, peanut butter, egg and vanilla until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape dough into 1 inch balls; place one in each paper-lined or ungreased muffin cup. Do not flatten. Bake 10-12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.
The Beginning
Well, here it is. The beginning of the Gillespie Family Recipe Blog. Just thought I would start off with an invitation to all to post as often as you want and to come and get great recipes from each other as often as needed. Don't forget to label your recipes so that we can find then easily. You can use more than one label for each recipe. If you don't know how to label then ask me and I will tell you. It is really easy. Can't wait to start cooking with y'all!
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