Rice and Broccoli Casserole

10 oz can cream of mushroom soup
10 oz can cream of chicken soup
1 1/4 cups water
16 oz pkg processed cheese – cubed
1 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1 large yellow onion – diced
1/2 cup mushrooms – sliced
1 celery stalk – chopped
2 x 10 oz pkgs frozen, chopped broccoli
3 cups instant rice
1/2 cup cheddar cheese (optional)

• Preheat oven to 350 degrees. 

• Cook rice and broccoli separately, and set aside. 

• In a medium saucepan over low heat, add soup and stir in 1 1/4 cups water until blended. 

• Slowly stir in cheese until melted, taking care not to burn the cheese. 

• Remove from heat and set aside.

• In a large sauté pan over medium heat, melt butter and add salt, pepper, onion, mushrooms and celery; sauté until softened

• In a large mixing bowl combine rice, broccoli, cheese mixture, sautéed onion and celery; mix thoroughly. 

•  Pour mixture into a 9”x 13” casserole dish, top evenly with cheddar cheese (optional) 

• Bake uncovered for 45 minutes, until lightly browned.

Cinnamon Roll Waffles

Absolutely, deliciously decadent. Thank you Recipe Girl

1 3/4 cups all-purpose flour
2 Tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

CINNAMON TOPPING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE TOPPING:
4 Tablespoons butter
2 oz cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Prepare waffles:

• In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. 

• Make a well in the center of the mixture; set aside.

• In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. 

• Pour into the bowl with the dry ingredients. 

• Stir just until moistened; batter will be slightly lumpy.

• Preheat a waffle iron and spray with nonstick spray. 

• Pour batter into waffle iron grid and close the lid. 

• Bake until waffles are completely done- follow your waffle iron's instructions. 

• Repeat with remaining batter. 

• Keep waffles warm until ready to serve (a 200 degree oven is perfect).

Prepare cinnamon topping: 

• In a medium bowl, mix butter, brown sugar and cinnamon. 

• Scoop the filling into a small zip baggie and set aside.

Prepare cream cheese topping: 

• In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted.

• Stir together until smooth; whisk in powdered sugar and vanilla extract.

When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

Chicken Tetrazzini

A quick and easy pasta dish that uses up leftover chicken, or turkey

14oz Pasta

2 Tbsp butter

1 onion, chopped

1 red pepper, chopped

2  10oz cans condensed mushroom or chicken soup

3/4 cup water

6oz grated Cheddar Cheese

12 oz cooked chicken, diced (amount can vary depending in what you have)

4 Tbsp parsley

Salt and Pepper to taste

Grated Parmesan to serve

• Put pasta on to cook in pan of boiling water

• Melt butter in a pan 

• Add onion and red pepper and saute until soft

• Lower heat and add soup, water and cheese, stirring until cheese has melted and sauce is smooth

• Add the chicken, parsley and salt and pepper

• Heat through

• Add the drained pasta, and stir to combine

• Serve immediately, topped with the Parmesan

Cappuccino Muffins

Forget that second cup of morning coffee, and have one of these instead..delicious. Thank you Baker Street.

2 cups self-raising flour
¾ cup caster sugar
1 cup milk
1 teaspoon vanilla extract
2 tablespoons instant espresso powder
½ cup butter
1 egg
½ cup semi sweet chocolate chips
coffee beans (optional)

• Preheat oven to 375º F.

• Lightly grease 12 muffin cups or line with muffin papers

• Melt butter in a small saucepan on low heat, remove from heat and cool slightly.

• In a large mixing bowl, combine flour and sugar; set aside.

• In a two cup measuring cup, add milk, egg, vanilla extract and coffee granules. Stir until coffee is dissolved. 

• Pour coffee mixture onto the flour/sugar and add the melted butter.

• Stir until just combined. Fold in the chocolate chips. Do not over mix. Divide batter evenly among muffin cups. Sprinkle with coffee beans.(if using)

• Bake in a pre heated oven for 15 to 20 minutes or until a toothpick inserted into center of muffin comes out clean.

• Let cool 5 minutes in the muffin pan then place on cooling rack.

Peanut Butter-Banana Cream Pie

All I can say is .....mmmmm

Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray

Filling:
3/4 cup packed brown sugar
1/2 cup (4 oz) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
8 oz container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup
 

• Preheat oven to 350°.

• Place cookies in a food processor; process until finely ground. 

• Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. 

• Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. 

• Bake at 350° for 10 minutes; cool completely on a wire rack.

• Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat  until smooth. Fold in whipped topping. 

• Arrange banana in bottom of prepared crust. 

• Spread peanut butter mixture over banana; drizzle with syrup. 

• Cover and freeze 8 hours. 

• Let stand at room temperature 15 minutes before serving.

Caramel Glazed Apple Bread

Thank you The Cookin Chicks

1 1/2 cups apple (shredded and peeled)

1 cup packed brown sugar

1/2 cup buttermilk

1/2 cup vegetable oil

4 eggs, lightly beaten

3 cups all purpose flour

1/2 cup chopped pecans (optional)

2 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

1 tsp nutmeg

Glaze:

2 tbsp butter

1/4 cup packed brown sugar

1 tbsp milk

1/2 cup powdered sugar

• Preheat oven to 350. Grease bottoms of two (8x4 inch) baking pans. 
• In large bowl, mix together apples, brown sugar, buttermilk, oil, and eggs. 
• Stir in remaining bread ingredients. Pour into pans. 
• Bake in oven 45-55 minutes, or until toothpick comes out clean from middle of bread. 
• Remove from oven and allow to cool 10 minutes before removing bread from pan. 
• Leave to cool on a cooling rack
• In a small saucepan, melt butter. 
• Add in brown sugar and stir frequently until melted. 
• Mix in milk. remove from heat and allow to cool slightly. 
• Add in powdered sugar. *
• If glaze is too thick, add in 1-2 tbsp milk until desired consistency is reached and you can pour over top of bread.
• Slice and enjoy!!

Easy No Bake Peanut Butter Bars

Thank you Six Sisters Stuff

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

• In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. 
• Press evenly into the bottom of an ungreased 9×9 inch pan. 
• In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. 
• Spread over the peanut butter layer. 
• Refrigerate for at least one hour before cutting into squares.