French Onion Chicken Rice Casserole

 French Onion Chicken Rice Casserole

Ingredients:

2 cups shredded cooked chicken

2 cups cooked white rice

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 packet dry French onion soup mix

1 ½ cups shredded mozzarella cheese

1 ½ cups crispy fried onions (divided)

Salt and pepper to taste

Fresh parsley for garnish (optional) 

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. In a large bowl, mix chicken, rice, cream of chicken soup, sour cream, French onion soup mix, mozzarella cheese, and 1 cup of crispy fried onions.

3. Season with salt and pepper. Stir until well combined.

4. Spread mixture evenly into the prepared baking dish.

5. Top with the remaining ½ cup of crispy fried onions.

6. Bake uncovered for 25–30 minutes or until bubbly and golden brown.

7. Garnish with parsley and serve warm.

 

Crispy Garlic Butter French Dip Sandwiches

Instant Pot + Air Fryer 3-Step Combo Method

Ingredients

Beef:

- 3-4 lb chuck roast (boneless)

1 tbsp olive oil

- 1 onion, sliced

- 3 garlic cloves, minced

• 1 cup beef broth

½ cup water

- 2 tbsp Worcestershire sauce

1 tbsp soy sauce

• I Isp salt

- ½ tsp black pepper

• I Iso area thyme

- 1 bay leaf

Garlic Butter:

- 4 tbsp unsalted butter, melted

- 2 garlic cloves, minced

- 1 tsp parsley, chopped

- Pinch of salt

For Serving:

- 6 hoagie or French rolls

- 6-8 slices provolone or Swiss cheese

Step 1: Air Fry to Brown

Pat roast dry, rub with olive oil, salt, and pepper. Air fry at 400°F (205°C) for 12-15 minutes, flipping halfway through, until browned

Step 2: Pressure Cook for Tenderness

minutes. Shred beef and return to juices.

Step 3: Air Fry Sandwiches

Serve: Strain cooking liquid for au jus and serve warm for dipping.

Tips:

- Add a splash of red wine to the broth before pressure cooking for extra flavor.

- Use Gruyère or smoked provolone for a gourmet twist.

- Beef can be made ahead and reheated in its juices.

- For extra crisp rolls, air fry an additional 1-2 minutes.

Pancake Mix Crepes

 

Quick Crepes from Pancake Mix

Ingredients:

- 2 cups pancake mix (like Bisquick or any store brand)

- 2½ cups milk

- 3 large eggs

- 2 tablespoons melted butter (plus more for the pan)

- 1 teaspoon vanilla extract (optional for sweet crepes)

Instructions:

1. In a large bowl, whisk together pancake mix, milk, eggs, melted butter, and vanilla (if using). The batter should be thinner than regular pancake batter-close to heavy cream consistency. Add 2-4 tablespoons of milk if needed.

2. Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the surface. until the edges look dry and the bottom is lightly golden. Flip and cook for another 20-30 seconds.

4. Stack crepes on a plate and cover loosely with foil to keep warm.

Serving Ideas:

• Sweet: Nutella + strawberries, lemon juice + powdered sugar, or peanut butter + banana

• Savory: Ham + cheese, scrambled eggs + spinach, or turkey + cream cheese

Feeds: Family of 6 (Makes 12-14 crepes)

Fiesta Chicken

Fiesta Chicken

Ingredients:

4 chicken breasts

1 packet Fiesta Ranch mix (by the salad dressing), 1 can black beans,

1 can Rotel, 

1 can corn not drained, 

1 block cream cheese. 

Directions:

On high in the slow cooker for 4 hours or 6 on low.

Eat over rice or with tortillas!

 

Creamy Chocolate Chia Seed Pudding

1. Combine Ingredients: In a mixing bowl, whisk together the chia seeds and cocoa powder until well combined.

2. Add Liquids: Pour in the almond milk, maple syrup, vanilla extract, and a pinch of salt. Whisk thoroughly to ensure there are no lumps and the mixture is smooth.

3. Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.

4. Stir and Serve: Before serving, give the pudding a good stir to break up any clumps. Serve chilled, topped with your favorite fruits, nuts, or a dollop of yogurt if desired.

Mom’s Slush

 

Mom’s Slush (Hailey Brown)

Ingredients:

2 quarts (64 ounces)

cranberry juice

3 cups pineapple juice

Instructions:

Warm 2 cups water with 2 cups sugar in the microwave to dissolve sugar (this makes simple syrup).

Add syrup to juices.

Pour into fairly shallow containers and freeze.

When ready to serve, take out of the freezer about 30 minutes before and then mix the frozen juice with your choice of 7Up, Sprite or ginger ale, to your desired consistency.

BREAD MACHINE DOUGH

BREAD MACHINE DOUGH

(Hailey Brown)

Ingredients:

1 cup milk

1 cube butter, softened

¼ cup sugar

¾ teaspoon salt

2 large eggs

1 tablespoon yeast

4 cups flour

Instructions:

Put all ingredients into the bread machine and mix.

Roll out dough into circles and cut into triangles. 

Roll each triangle from the large end to make crescents.

Place touching in a 9-by-13-inch pan. 

Bake at 350 F for about 15-20 minutes, depending on your oven. 

Watch the first time you make these to calculate baking time.