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Cheesy Chicken Rice Bake

Well the busy season for me has started which means the meals need to be made in less time but taste just as good :) I have ran across this recipe a few times and just never thought it would be real tasty BOY WAS I WRONG!!! My family ate this up going as far as licking the pan clean lol. THe biggest suprise was they didnt use soy sauce with it and soy sauce is a staple in our house!!!! If you snub this recipe (like I did) you will regret it. Super fast and super yummy :)

4-6 boneless skinless chicken breast halves, thawed
2 c. uncooked rice (not minute rice)
1 1/2 c. shredded cheddar cheese, divided
1/2 tsp. salt
1 tsp. pepper
2 cans (10.5 oz.) cream of chicken soup (undiluted)
3 c. water
1 envelope Lipton Onion Soup Mix

Preheat oven to 350 degrees Spray 9x13 pan with cooking spray. Layer rice, 1 c. cheese, salt and pepper in pan. Place chicken breasts on top. Dob rounded teaspoons of cream of chicken soup over the chicken breasts and rice. Pour water on top and sprinkle with onion soup mix. Bake uncovered for 1 1/2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 c. to keep moist) Remove from oven, sprinkle with remaining 1/2 c. cheese.

*If using brown rice, cooking time will be about 15 minutes longer


Spaghetti sauce (

Spaghetti for me is one of those go to meals since you can use ground beef right out of the freezer. I have always been looking out for a spaghetti recipe with the wow factor and I think this one is the keeper!!

2 lbs ground beef or italian sausage
3-4 garlic cloves, minced
2 (6oz) cans tomato paste
2 cups water (if you dont want it to simmer long add less)
3 tsp. basil
1 1/2 tsp. brown sugar
1/4-1/2 tsp. crushed red pepper flakes
1/4 cup red wine (optional)
1 small onion chopped
1 (28 oz) can diced tomatoes
2 (15 oz) cans tomato sauce
2 tsp. dried parsley flakes
1 tsp. salt
1/4 tsp black pepper
1 lb thin spaghetti
parmesan cheese

In a large heavy stockpot brown meat breaking up as you stir.
Add onions and continue to cook stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce, and water.
Add basil, parsley, brown sugar, salt, both kinds of pepper.
Stir well and bring to a boil. Stir in red wine if using.
Simmer on low, stirring frequently for at least 1 hour. A longer simmer makes for a better sauce, just be careful not to let it burn!!

Cook noodles according to pkg directions. Spoon sauce over drained noodles. Sprinkle with parmesan cheese.


Orange Creamsicle Popcorn

Well if you cant tell I have been slacking a little. This is my season for craziness. My boys have started baseball so I dont get a lot of time to do things besides running boys alllll over!!! I hope you will stick it out with me through the craziness of my summer! I will keep posting but it will only be about 1x a week! :)

Ok I will admit when my sis first sent me this recipe I kind of pulled a face and thought really orange flavored popcorn??? Orange is not one of my favorite flavors of anything HOWEVER THIS STUFF ROCKED!!!!!!! I couldnt believe how yummy it was!! I however did use microwave popcorn which was about 4 bags :)

Orange Creamsicle Popcorn (Cooking Classy)

1 cup unpopped popcorn kernals
1/2 cup butter
1 can sweetened condensed milk
1/4 cup cream
1 cup granulated sugar
1/8 tsp salt
1 Tbsp orange zest
4 cups miniature marshmallows
1 tsp orange extract

Directions: Pop popcorn into two very large mixing bowls, set aside. Melt butter in a large saucepan over medium heat. Stir in sweetened condensed milk, cream, sugar, salt and orange zest. Bring mixture to a boil, stirring frequently. Boil mixture one and a half minutes, stirring constantly. Remove from heat. Add in marshmallows and stir until melted. Mix in orange extract. Divide warm mixture evenly over two bowls of popcorn and toss with a spatula to coat. Allow to rest 20 minutes to set.

For an alternate method:

She also made this popcorn in a dry version. Omit the cream, then when you stir in marshmallows also stir in 1/3 cup white chocolate chips.


Cinnamon Twists (From Cupboard To Cupboard)

I have seen my friend post these on facebook and all the comments from people that have tried them. The pictures always look so good I want to eat them. But I always make cinnamon rolls or cinnamon bread so I put it off for awhile. I finally decided to give it a try this last week while my kids were off on spring break. They were so amazed at how they came together. The "oh mom your the best cook in the world", "Mom how did you ever learn to cook so good" and the "mom you should open a bakery" comments made my day.

1 tablespoon active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, margarine or butter, softened
1 teaspoon salt
1 egg
3-1/2 to 4 cups all- purpose flour

Begin by dissolving active dry yeast into warm water. On your stovetop, scald milk (I did mine in the mocrowave). Let it cool, then add it to your water and yeast mixture. Then add sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. You know that the dough is ready if you push your finger in the center and the indentation remains.

Punch down dough. Roll into a rectangle. Split this rectangle into imaginary thirds as you will be able to see in the pictures. First cover the middle third with soft butter, then sprinkle cinnamon, sugar, and brown sugar on it. Then pull over one of the outside thirds over the middle and repeat the last step. Then when it is covered go ahead and pull over the other third on top. Now cut 1 to 1-1/2 inch strips then twist and place on a greased pan.

Let rise until doubled. Then bake at 375 for 25-30 minutes or until golden brown.

Frost or glaze with your favorite frosting!( I used the recipe from one of the cinnamon roll recipes on here)

Serve when warm... store in an airtight container once they're cooled to keep soft & moist.