Variety is the spice of life.
At least that seems to be a well repeated adage that can apply to any life experience, with cooking and baking at the top of that list.
The following recipes definitely qualify for variety.
There is no common theme - just a wide range of deliciousness - whether you are looking for a quick nutritious breakfast snack, a hardy main course, or the perfect ending for your meal.
Until next time, from my kitchen to yours, happy cooking and baking!
Pumpkin Paradise Muffins
1 box spice cake mix
1 15 oz. can of pumpkin pie mix
1/4 cup ground flax
1/2 cup raisins
Mix all ingredients together in a large bowl. Place
in greased muffin tins. Bake at 350 degrees for 20
to 25 minutes. Makes about 24 muffins. Enjoy!
Chicken Broccoli Delight
2 - 10 oz. pkgs. frozen broccoli
2 cups sliced chicken or four deboned chicken breasts
2 - 10 ½ oz. cans cream of chicken soup
½ cup mayonnaise
1 tsp. lemon juice
1 cup shredded American cheese
2 cups soft bread crumbs
2 tbsp. melted butter
Cook broccoli according to instructions. Drain and place into greased 9x13 inch cake pan. Place chicken on top. Combine mayonnaise, soup, and juice. Mix and pour over chicken. Sprinkle on cheese. Combine bread crumbs with melted butter and place on top. Bake 55 minutes in 350 degree oven. Serve over rice.
Braised Pork Chops
6-8 lean pork chops, 1-inch thick
1/3 cup flour
1 tsp. salt
1 tsp. dry mustard
½ tsp. garlic salt
2 tbsp. oil
1 can cream of chicken or cream of mushroom soup
Coat pork chops with mixture of flour, salt, mustard and garlic salt. Brown on both sides in hot oil in large skillet. Put pork chops in slow cooker. Add soup. Cover and cook on low 6-8 hours, or high 3-4 hours.
Creamed Dried Beef
½ pound sliced dried beef
2 cups milk
3 tbsp. flour, blend in ½ cup water
Shred dried beef in a dish. Heat milk to a boil, add flour and water mixture, stirring constantly to thicken into a creamy gravy. Add shredded dried beef and stir.
This is good served over toast or as a tasty gravy on potatoes or cooked noodles.
Chicken and Dumplings
2 cups chicken, cooked and cubed
1 cup onions, diced
¾ cup celery, diced
2 pkg. country style refrigerator biscuits
1 can cream of mushroom soup
2 cans cream of chicken soup
¾ tsp. chili powder
¼ tsp. garlic powder
¼ tsp. pepper
½ tsp. salt
½ cup shredded mild Cheddar cheese
½ cup sour cream (optional)
Saute chicken cubes with ¾ cup diced onions and celery. Set aside. Combine soups, ¼ cup onions, and seasonings in a large saucepan and simmer on medium heat until liquid comes to a rolling boil. Add shredded cheese and sour cream and stir to blend. Turn down heat and let simmer. Roll out biscuit dough into thin circles. Spoon chicken mixture into center of each circle and fold dough over and pinch edges to seal. Place dumplings into hot soup and continue to cook approx. 20 minutes until dumplings have set. Serve alone or with mashed potatoes.
Mandarin Orange Cake
1 box yellow cake mix
¾ cup oil
1 small can mandarin oranges (juice and all)
Combine cake mix, oil, eggs, and oranges. Mix well. Pour into greased 9x13 inch pan. Bake 30-35 minutes or until cake springs back at touch.
Cool and top with the following: large can crushed pineapple and juice, 1 pkg. instant vanilla pudding, 1 (8 oz.) container of Cool Whip. Stir all together until thoroughly mixed. Spread on cake and refrigerate.