Broccoli, Cauliflower, Rice, Cheese, and Chicken Casserole

Ingredients

2 1/4 cups of chicken broth (however much the brown rice packaging says to use of water)
1 cups uncooked brown rice
2 heads of Broccoli
1/2 head of cauliflower
1 TBS Italian Seasoning (or more)
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
7 uncooked chicken thighs
1 pound of shredded cheese (estimate)

Direction

1. Cook brown rice as written on packaging.  When the recipe calls for water, use the chicken broth instead.  
2. Preheat oven to 350 degrees
3. Grease a 9 x 13 inch pan.  Wash and chop up broccoli and cauliflower into larger chunks.  Evenly lay them out to cover the bottom of the pan.  Liberally sprinkle them with Italian seasoning.
4. Chop up chicken into 1 inch chunks.  Place chicken pieces evenly around the vegetables.
5. In a saucepan, saute onions in a little butter/margarine.  Add cream of mushroom/chicken soups and  milk. 
6. When rice is finished, combine rice and onion/soups together in saucepan.  Add shredded cheese.  Mix until combined.  Pour over the top of the chicken/vegetables. 
7. Cook for 55 minutes or until chicken is cooked through.  I recommend stirring halfway through to ensure chicken is cooked more evenly. 

Hints:

• I had my chicken marinating in dijon mustard and red wine vinegar for at least 30 minutes prior. 
• To speed up the dinner, use instant rice and precooked chicken (rotisserie chicken?).  Cut the vegetables smaller and then cook until heated through (30 min). 
• You may use chicken breasts, but I recommend cutting the vegetables smaller and cutting the time to 35 minutes or until chicken is cooked.

Creamist Rice Pudding

Ingredients:
1/2 gallon of milk
1 cup white sugar
1 cup uncooked long grain white rice
3 eggs, slightly beaten
----------
1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla
cinnamon to taste (optional)

Directions:

1. In a large saucepan over medium heat, combine 1/2 gallon milk, sugar and rice.  Heat until it gets very hot (not boiling yet), while stirring frequently. Simmer, covered, 1 hour, at medium low heat, stirring frequently. It should be boiling slowly during that time.
2. In a small bowl, remove 1/2 cup of the rice/milk mixture (let it cool for about 5 minutes), add the eggs, 1/4 cup milk, salt and vanilla. Mix the egg mixture well then stir into rice mixture and return pot to low heat, stirring constantly, for 5 minutes (or until it's the thickness you desire).  It will need to be stirred constantly!  Pour into a bowl or a 9x13 pan and cover with plastic wrap.
3. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon (optional). Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Hints:
* You don't need to wait for the pudding to cool to eat it.  I love to eat it while it's still warm.  
* It will not get thicker if you let it cool.
* I enjoy eating it with crushed up frozen berries like blueberries, raspberries, blackberries...yummy!

Zina's Breakfast Cake

Ingredients:
1/2 cup Soften Butter
2/3 cup White Sugar
2/3 cup Milk
1 tsp Vanilla
2 Eggs
2 cups Flour (or 1 cup oat flour and 1 cup of white/wheat mix)
2 tsp Baking Powder
1/2 tsp Salt

Topping:
 4 Tbs Softened Butter
1 tsp Cinnamon
2/3 cup Brown Sugar

Directions:

1.  Preheat oven to 350 degrees. 
2. Cream together the sugar and butter.  
3. Beat together milk, vanilla and eggs.
4. In a separate bowl, combine flour, baking powder, and salt.  
5. Combine dry and wet ingredients.  
6. Pour into a greased 9x13 pan. 
7. Combine topping ingredients and drop small amounts all over the cake. 
8. Bake for 25-30 minutes or until edges become golden and the center is cooked.

Berry Delightful (Danish Dessert)

From: Andrea Nielsen

Crust:
2 cups Flour
1 cup Butter
1/2 cup Brown Sugar
1/2 cup Nuts (optional)

Filling:
1 cup Whipped Cream (topping or whip your own)
1 tsp Vanilla
1 cup Powdered Sugar
1 8 oz. Package Cream Cheese (softened)

Topping:
1 Package Danish Dessert
1 lb fresh or frozen berries (at least!)

Directions:

1. Preheat oven to 350 degrees.
2. Mix flour,butter, sugar and nuts until combined.
3. Press into a large pan (like a cookie sheet with sides).  You can use a 9x13 pan, but the crust will be thicker.
4. Bake at 350 for 15 minutes or until light brown.
5. Cool (at least 15 min) then crumble.  
6. After crumbled, press down in pan and place pan in the fridge to harden (so much easier to spread the cream part on hard crust!).
7. Mix up the cream cheese until smooth.  Add whipped cream, vanilla, and powdered sugar.  Whip those ingredients up until fluffy.
8. Carefully, spread the cream cheese mixture over the crust.  
9. Make the danish dessert according to the pie glaze directions on the box.  Cool slightly then add fruit.
10. Pour over the cream cheese mixture.
11. Chill.

Helpful Hints 

• I recommend making the crust ahead of time so it's easier to spread later.  The longer the crust has cooled, but easier the spreading will be. 
• The cream cheese mixture tends to be a little thin when making it in a huge cookie pan.  You may want to double it and save some of it for graham cracker dipping or something.  Or, try adding a half more of the ingredients for the cream cheese mixture.
• I like to almost double the amount of fruit.
• When doubling the recipe and using two large cookie sheets, triple it instead.  Otherwise, it's a little too thin to go around. 

Chicken & Rice Bake

Prep Time: 20 min
Cook Time: 60 min

Ingredients:

2-4 strips of chopped bacon (keep the drippings)
2 seasoned chicken breasts, chopped into small pieces (seasonings-basil, sage, rosemary, oregano, etc.)
2-3 cups chopped broccoli (larger pieces)
2-3 cups chopped cauliflower (larger pieces)
1/2 small onion, chopped
2 tsp combined spices (sage, garlic, oregano, rosemary---more or less of what you like)
Salt/Pepper to taste
2 cups of white rice (rinsed)
1 Can of Chicken Broth
5oz water (Chicken broth can filled 1/3 of the way)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of milk (just fill a cream soup can)
1-2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F
2. Cook the bacon (save the drippings)
3. Season the chicken (basil, sage, rosemary, oregano, etc.)
4. In a 9x13 in baking dish lay out the broccoli, cauliflower, onion and cover with rinsed rice. Sprinkle with seasonings and salt/pepper. Top with bacon, bacon drippings, and seasoned chicken. 
5. Mix chicken broth, water, soups and milk in a bowl.  Pour over vegetables, rice, and chicken.  
6. Bake in preheated oven for 45 minutes.  Sprinkle with cheese and cook for an additional 10-15 min, or until rice is tender.