Betty’s Broccoli Casserole

chickennugget is on a roll! Where is she finding all these yummy recipes? Well, this broccoli and cream cheese with almonds will easily be a family favorite for years to come. From allrecipes.com.

Betty’s Broccoli Casserole

Ingredients:

1 (16 ounce) bag frozen broccoli florets
1/2 (16 ounce) bag frozen chopped broccoli
1 (8 ounce) package cream cheese, softened and cut into pieces
1 cup dry bread crumbs (without problem ingredients)
1/4 cup melted butter
1 (2.25 ounce) package slivered almonds


Directions:

1. Preheat an oven to 300 degrees F (150 degrees C). Grease an 8x8 inch baking dish.

2. Pour 1 or 2 tablespoons of water into a saucepan, and bring to a boil. Place the broccoli florets and chopped broccoli into the saucepan with the water, cover, and cook over medium heat until thawed, about 5 minutes. Drain off the water, and stir the cream cheese into the hot broccoli. Spread the broccoli mixture into the prepared baking dish.

3. Mix the bread crumbs with butter in a bowl, and spread over the broccoli in an even layer. Sprinkle the top with almonds, and bake in the preheated oven until the top is browned and the dish is bubbling, 45 minutes to 1 hour.

Peanut Butter Pie

chickennugget hit another winner with this one. There's nothing like the rich, creamy flavor of peanut butter pie. For an added twist try using sunflower, almond or cashew butter instead of peanut butter. From healthyicrecipes.com.

Peanut Butter Pie

Ingredients:

1/2 cup peanut butter, sunflower butter or cashew butter (you can use a blend of 2 or 3 to vary the flavors)
8 ounces organic cream cheese (softened)
1 cup of organic whipping cream (avoid ULTRA pasteurized and use fresh cream from fresh, raw milk whenever possible)
3/4 -1 cup of organic sugar blended into a powder
1/8 teaspoon vanilla or almond extract (optional)
graham cracker pie crust (without any problem ingredients)

Directions:

1. Whip heavy cream in cold glass bowl.

2. Mix together nut butter, sugar, almond extract (if using) and softened cream cheese. Add this mixture by folding it into the whipped cream.

3. Next, spread into graham cracker crust.

4. Refrigerate for 2 hours.

Easy Basic White Sauce

For those who want an easy cream soup base, chickennugget has some awesome recommendations:

thespruce.com- How To Make A Basic White Sauce

dish.allrecipes.com- All About Roux

allrecipes.com- Cream Soup Base


These are easy cream bases and they make any amazing cream soup out of anything using this base. You can even use this base for mac n cheese, scallop potatoes, broccoli soup, etc. This base is amazing and the things you can create with it are amazing! Some of the links give you ideas and suggestions of thing to add.

Homemade Chocolate Syrup

Don’t let the name scare you. patricialynne07 adapted this recipe using carob powder to make it IC friendly. From myheavenlyrecipes.com. She gives it: ★ ★ ★ ★ ★

This recipe makes enough to fill a quart mason jar. If you don’t want to make that much simply cut the recipe in half. By cutting the recipe in half it will fill a pint mason jar.


Ingredients:

2 cup water
2 cup pure cane sugar
½ teaspoon salt
1 cup carob powder
2 tablespoon pure vanilla extract


Directions:

1. Place water, sugar and salt in sauce pan.

2. Be sure to continue to stir so the sugar dissolves.

3. Heat up and bring to a boil for a minute.

4. Remove from heat.

5. Let cool for 15 minutes before adding in carob powder.

6. Stir well and then add the vanilla mixing again.

7. Pour into a 1 pint mason jar and refrigerate for up to two months.


*If you want the consistency a bit thicker you can STIR the contents of the jar or shake it before serving. You can also add a teaspoon or two of cornstarch to the pan to thicken it up.

Thick and Chewy White Chocolate Peanut Butter Blondies

What could be better than a thick and chewy peanut butter blondie loaded with creamy white chocolate and plenty of peanut butter chips? Beats me. From bakerbynature.com.
I give it: ★ ★ ★ ★ ★

Thick and Chewy White Chocolate Peanut Butter Blondies

Ingredients:

1/2 cup (4 ounces; one stick) unsalted butter, melted
1/2 cup creamy peanut butter
1 and 3/4 cups dark brown sugar, packed
2 large eggs, at room temperature
1/2 teaspoon salt (fine sea salt, table salt, or kosher salt will all work)
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups white chocolate chips (without problem ingredients)
1 cup peanut butter chips (without problem ingredients)
1 teaspoon flaky sea salt for sprinkling (optional)


Directions:

1. Preheat oven to 350 degrees (F). Line a 9" x 13" pan with parchment paper; lightly grease the paper and set aside.

2. Melt the butter in a medium saucepan over medium-heat. Remove from heat and stir in the peanut butter and brown sugar, whisk well to combine.

3. Whisk in eggs, one at a time, beating well after each addition. Stir in the salt, flour, and baking powder, mixing just until combined. Fold in the white chocolate chips and peanut butter chips.

4. Spread the mixture evenly in the pan, then sprinkle the top with additional white chocolate chips and peanut butter chips, if desired. Bake the blondies for 15 minutes, then cover the pan with aluminum foil and bake for another 15-18 minutes, or until they're light brown on the edges and top. Carefully remove them from the oven and cool completely before cutting.

TIP: It is important to let the blondies rest, in the pan, for about 20 minutes before cutting.



See, they do come out great! I can't wait until these cool down so I can have some!

Slow Cooker Chicken and Wild Rice Soup

Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken! From damndelicious.net.

Slow Cooker Chicken and Wild Rice Soup

Ingredients:

1 1/2 pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste (if tolerated)
6 cups chicken stock (without problem ingredients)
1 cup wild rice (without problem ingredients)
3 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves (if tolerated)
1 pound cremini mushrooms, thinly sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 cup half and half*
2 tablespoons chopped fresh parsley (if tolerated)


Directions:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.

3. Remove chicken from the slow cooker and shred, using two forks.

4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.

6. Serve immediately, garnished with parsley, if desired.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Impossibly Easy Ham and Swiss Pie

Well, the last one came out good (Impossibly Easy Chicken and Broccoli Pie) and I found this and I thought it looked good too. I can’t wait to try it!

Make as directed or you can change it up a bit and make it your own (add crumbled bacon, fresh or frozen broccoli, fresh or frozen spinach that is thawed, and thoroughly drained, mozzarella or cheddar cheese instead of Swiss, or a pinch of garlic, rosemary, etc.). From bettycrocker.com.

Ingredients:

1 1/2 cups cubed fully cooked ham (without problem ingredients)
1 cup (4 ounces) shredded Swiss cheese (if tolerated)
1/4 cup chopped green onions or chopped onion (if tolerated)
1/2 cup Original Bisquick™ mix
1 cup milk
1/4 teaspoon salt, if desired
1/8 teaspoon pepper (if tolerated)
2 eggs


Directions:

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.

2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.