Marvelous Recipes

A delicious all-in-one chicken dinner that’s sure to please your family members! It’s perfect for using up left-over chicken or turkey!

1 (14 oz) package seasoned stuffing croûtons
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped onion
1/2 cup chopped celery
2 teaspoons butter or margarine
4 cups cooked cubed chicken or turkey
1 (14 oz) can chicken broth
2 (10.5 oz) cans condensed cream of chicken soup
1/2 cup melted butter or margarine

1. In a large bowl, combine the stuffing croûtons, parsley flakes, sage, salt and pepper; set aside.

2. In a small skillet, over medium heat, cook the onion and celery in 2 teaspoons butter or margarine until tender; add to the stuffing mixture in bowl. Stir in cooked cubed chicken, broth, soup and melted butter. Transfer mixture to a greased 13×9-inch baking dish.

3. Cover and bake at 350 degrees F for 40 to 45 minutes. Uncover and bake an additional 15 minutes. Makes 8 to 10 servings.

Emily

A delicious broccoli and rice combination that makes a great side or add cooked chicken, turkey or ham for a complete meal-in-one.

1-1/2 cups water
1/2 cup butter or margarine
1 tablespoon dry minced onion flakes
2 cups uncooked instant rice
1 (16 oz) package frozen chopped broccoli, thawed
1 (10.5 oz) can condensed cream of mushroom soup
1 (10-3/4 oz) can cheddar cheese soup
1 cup French-fried onions, (optional)

1. In a large saucepan, bring water, butter and onion to a boil. Stir in the rice; remove from the heat and let stand 5 minutes or until the water is absorbed.

2. Add the broccoli, cream of mushroom soup and cheddar cheese soup ; stir to blend.

3. Transfer mixture to a greased 11×7-inch baking dish. Bake, uncovered for 30 to 35 minutes or until hot and bubbly. Sprinkle with French-fried onions, (if using); bake an additional 5 minutes. Makes 8 servings.

Emily

Delicious moist brownies topped with crunchy walnuts; the perfect combination!

BROWNIE BASE
3/4 cup butter or margarine, cubed
4 (1 oz each) squares unsweetened chocolate
4 eggs
2 cups sugar
1-1/4 teaspoons vanilla
1 cup all-purpose flour

WALNUT TOPPING
3/4 cup packed brown sugar
1/4 cup butter or margarine, cubed
2 eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups chopped walnuts

1. In a small microwaveable bowl, melt butter and chocolate on high; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar until fluffy; stir in the vanilla and chocolate mixture. Add the flour; stir until well blended. Pour mixture into a greased 13×9-inch baking pan; set aside.

2. In a small saucepan, combine the brown sugar and butter or margarine; cook and stir over low heat until the butter is melted. Add the eggs, flour and vanilla; stir until well blended. Stir in the walnuts. Spread evenly over the brownie batter.

3. Bake at350 degrees F for 40 to 45 minutes or until wooden toothpick inserted near the center comes out with moist crumbs. Do not over-bake. Cool completely on wire rack. Makes 18 brownies.

Emily

A simple, easy-to-make, great tasting casserole you and your family will want to enjoy again and again!

3 cups uncooked rotini pasta
2 pounds lean ground beef
1 medium onion, chopped
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 cups beef broth*
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon dried crushed oregano
2 cups shredded Colby Monterey Jack cheese

1. Cook the pasta according to the package directions; drain. Meanwhile, cook the beef and onion in a large skillet over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, beef broth, salt, pepper and oregano.

2. Add the drained pasta to the meat mixture; transfer to a greased 13×9-inch baking dish;** sprinkle with the cheese. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly and the cheese is melted. Makes 8 servings.

* 2 beef bouillon cubes dissolved in 2 cups of boiling water may be used in place of the beef broth.

** This recipe may be divided between two greased 8×8-inch baking dishes; bake one for immediate use and freeze one for later use.

Emily

I found this list of interesting philosophy facts in a Farmer’s Almanac. I thought you might enjoy reading them and perhaps gain some new perspective!.

1. Continue to be yourself, for in the end this is what people will remember you as.

2. Words that soak into your ears are whispered…not yelled.

3. It doesn’t take a very big person to carry a grudge.

4. Every path has a few puddles.

5. Timing has a lot to do with the outcome of a rain dance.

6. If you find yourself in a hole, the first thing to do is stop digging.

7. Good character, like good soup, is usually homemade.

8. Overnight success comes only after many days of hard work.

9. If you can’t be content with what you have, be thankful for what you have escaped.

10. If you’re going to climb, you’ve got to grab the branches, not the blossoms.

11. May your troubles in the coming New Year be as short lived as your resolutions.

12. Kind words are short to speak, but their echoes are endless.

13. To be happy, don’t add to your possessions but subtract from your desires.

14. Do not corner something that you know is meaner than you.

15. We need more people raising beans and fewer people spilling them.

16. People who believe what goes down must come up are sometimes called farmers.

17. Remember—life has more questions than answers.

Emily

Tender pork chops and potatoes slow-cooked in a creamy cheese sauce. Who could ask for anything more comforting than that?

4 large all-purpose potatoes, peeled and cut into 1/8ths
1 large onion, chopped
8 ounces processed cheese spread, (Velveeta), cubed
1 (10.5 oz) can condensed cream of mushroom soup
1/4 cup sour cream
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
6 boneless pork loin chops

1. Place potatoes and onion in bottom of a slow cooker sprayed with cooking spray.

2. In a medium bowl, microwave the cheese and milk until cheese is melted and mixture is fairly smooth. Stir in the soup, sour cream, pepper, garlic powder and ground cumin. Pour 1/2 the cheese mixture over the potatoes in slow cooker.

3. Place pork chops on top; pour the remaining 1/2 of the cheese mixture over the pork chops.

4. Cover and cook on low for 7 to 9 hours or on high for 3-1/2 to 4-1/2 hours or until the potatoes and chops are tender. Makes 6 servings.

Emily

Another delicious dinner I came up with by using what I had available! My hubby really liked this one!

2 cups Radiatore (or other small) pasta
1 medium onion, chopped
1 (14 oz) package Kielbasa sausage, sliced
2 (4 oz each) cans mushroom stems and pieces, drained
1 (16 oz) jar double cheddar cheese sauce (I use Ragu)
1 (10.5 oz) can cream of mushroom soup
1 cup small frozen peas, thawed

1. Cook the pasta according to package directions; drain. Meanwhile, in a medium skillet over medium-high heat, cook the onion until tender. Add the Kielbasa sausage and mushrooms; cook until heated through.

2. Transfer mixture to a 13×9-inch baking dish sprayed with cooking spray.  Stir in the cooked pasta, cheese sauce, cream of mushroom soup and peas. Bake, uncovered, at 350 degrees F for 20 to 25 minutes. Makes 8 servings.

Emily

You’ll love how easy this dinner is to make and your family will love how great it tastes! Add a slice of toasted garlic bread and a side of salad for a delicious and complete meal!

3 cups uncooked rotini pasta
1/2 pound bulk Italian pork sausage
1 pound lean ground beef
1 (14.5 oz) can Italian diced tomatoes, undrained
2 (6 oz each) cans tomato paste
2 cups beef broth
1 tablespoon Italian seasoning
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese

1. Cook the pasta according to the package directions. Meanwhile, in a large skillet, cook the sausage and ground beef over medium heat until the meat is no longer pink. Stir in the tomatoes, tomato paste, broth, Italian seasoning and pepper. Add the drained cooked pasta and blend well.

2. Transfer mixture to a 13×9-inch baking dish; cover and bake at 350 degrees F for 20 to 25 minutes. Uncover, sprinkle with the mozzarella cheese and bake an additional 10 minutes or until the cheese is melted and meat mixture is hot. Makes 8 servings.

Emily