Chicken Divan Casserole

Image January 12, 2014 Sharon Leave a comment

This Chicken Divan Casserole is one of my family’s favorite recipes. It’s an all-in-one dinner which makes clean up really easy!

Chicken Divan Casserole

2 cups water
1 cup rice
2 cups broccoli florets
2 cups chopped cooked chicken
1 can cream of chicken soup (or homemade)
1 can cream of mushroom soup
1 cup mayonnaise
¾ cup milk
1 tablespoon lemon juice
2 teaspoons curry powder
fresh ground pepper
Panko bread crumbs

Preheat oven to 350° F.

Bring 2 cups water to a boil, add the rice, cover and simmer for 20 minutes. Add broccoli in the last 10 minutes.

In a large mixing bowl, whisk together the soups, mayonnaise, milk, lemon juice and curry powder until blended and smooth. Stir in the chicken, rice and broccoli and combine well. Pour into a 2 quart casserole dish. Grind pepper over top and sprinkle with Panko crumbs.

Cover casserole with foil and bake for 30 minutes, uncover and bake for an additional 15 minutes.

Chicken Divan Casserole

Sharon Springfield

Desserts

Nutella Brownies

January 11, 2014 Sharon Leave a comment

Nutella Brownies

INGREDIENTS:

1 cup (2 sticks) butter
2 1/4 cups sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package Hershey’s Milk Chocolate Baking Melts (or chocolate chips)

DIRECTIONS:

Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.

Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts until just combined.

Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

This Nutella Brownies Recipe was one of the most shared recipes on Pinterest for 2013.

Sharon Springfield

Appetizers

Crab Puffs

Image January 7, 2014 Sharon Leave a comment

Crab Puffs

Crab Puffs are a delicious and easy appetizer to prepare and enjoy. Canned flaky biscuits make up the crust and the creamy filling is made of just 3 ingredients and whips up in just a minute. Wonton wrappers could be substituted for the biscuits and you’d have baked crab rangoon.

Ingredients:

Pillsbury Grands Flaky Biscuits
8 oz crabmeat, drained or fake crab (surimi)
8 oz onion & chive cream cheese
2 Tbs Ranch dressing mix

Preheat oven to 400° F. Prepare a regular sized muffin tin by brushing the insides with canola oil or spray with nonstick spray.

Divide each biscuit crosswise so you have two discs from each biscuit. Press into the muffin cups.

Place the remaining ingredients into a bowl and stir until well combined. I use my Kitchenaid stand mixer and the batter paddle.

Scoop about a tablespoon of filling into each lined muffin tin.

Bake for 10 minutes.

* You could make little crab turnovers instead by stretching out each biscuit half onto a greased baking sheet, placing the filling in the center and folding the biscuit dough over and pressing the edges down. Bake for 10 minutes.

These crab puff appetizers are excellent served with sweet chili sauce.

Crab Puffs

Pin It! http://www.pinterest.com/pin/280278776783419772/

Sharon Springfield

Main Dish

Philly Cheesesteak Stuffed Peppers

January 6, 2014 Sharon Leave a comment

Philly Cheesesteak Stuffed Bell Peppers

This recipe was one of the top pinned recipes from Pinterest. These cheesy peppers, bursting with roast beef, onions and mushrooms are a great new way to stuff peppers! Hope you enjoy this and remember to share this with your friends and family. 🙂

Ingredients

8 oz thinly sliced roast beef
8 slice provolone cheese
2 large green pepper
1 medium onion
6 oz baby bella mushrooms
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 pinch salt and pepper
1 small amount of pizza sauce for drizzle if you prefer
1 small jar of banana peppers (pepperoncinis) to taste

Instructions

Preheat Oven to 400°F
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions, banana peppers and mushrooms. Sauté over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Sauté until veggies are nice and caramelized, about 25-30 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
Line the inside of each pepper with a slice of cheese. Then, fill each pepper with meat mixture until they are nearly overflowing. Top each with another slice of cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
You can drizzle a little pizza sauce over top if you like the extra zip.

Philly Cheesesteak Stuffed Peppers

Sharon Springfield

Homemade Mixes, Soups

Homemade Cream Of Chicken Soup Mix

January 4, 2014 Sharon 2 Comments

Homemade Cream of Chicken Soup Mix

Forget the canned soups, now you can make your own homemade cream of chicken soup mix. Just keep the powdered soup mix in an airtight container and whenever your recipe calls for Cream of chicken soup, just scoop out some of your homemade soup mix and quickly mix up just the right amount for your recipe. It’s less expensive than buying the canned soups and tastes great!

Cream of Chicken Soup Mix Recipe:

1 cup non-fat dried milk powder
3/4 cup cornstarch
1/4 cup bouillon granules (if using cubes, crush into powder)
4 Tablespoons dried minced onion
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon parsley
1 teaspoon fresh ground pepper

Combine all ingredients in an airtight container, such as a Mason jar. Keep in your pantry until ready to use.

To use, mix 1/3 cup of the soup mix with 1 1/4 cup water. Cook until thickened.

For extra creamy, use half & half instead of the water and stir in 1 tablespoon butter after you’ve thickened it.

*You can do this in the microwave. Whisk water and mix into a glass mixing bowl or large Pyrex measuring cup. Microwave on high for 2 minutes, whisking every 30 – 45 seconds or until it’s thickened.

Try different flavors by switching the chicken bouillon for beef or other flavors.

Homemade Cream of Chicken Soup Mix

Sharon Springfield

Cooking With Sharon Springfield

Monthly Archives: January 2014

Chicken Divan Casserole

Chicken Divan Casserole

Chicken Divan Casserole

Nutella Brownies

Nutella Brownies

Crab Puffs

Crab Puffs

Crab Puffs

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Bell Peppers

Philly Cheesesteak Stuffed Peppers

Homemade Cream Of Chicken Soup Mix

Homemade Cream of Chicken Soup Mix

Sharing my love of cooking and favorite recipes with you!