Here is some of my families favorite foods.
Yummy No-Bake Cookies
1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons peanut butter (creamy or crunchy)
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract
Combine milk, sugar, cocoa, butter and peanut butter.
Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir.
Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed.
Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.
Easy Banana Pudding
1 lg. pkg. instant vanilla pudding
2 c. milk
1 can condensed milk
1 lg. container Cool Whip
6 bananas
Vanilla wafers
In large bowl, mix instant pudding with milk until it starts to thicken. Add condensed milk and 1/2 of the Cool Whip. Stir until everything is blended.
In a large dish, layer pudding, layer of wafers, and layer of bananas until all of the pudding is used. Top with the rest of the Cool Whip. Keep refrigerated.
Easy Chicken and Rice Casserole
6 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups milk
2 cups uncooked white rice
2 (10.75 ounce) cans condensed cream of chicken soup
Salt and Pepper to taste
Preheat oven to 350 degrees F.
In a medium bowl combine the milk, rice, soup, salt and pepper. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
P.S. I like to top mine with some grated cheese and cook for 5 more minutes.
Broccoli and Rice Casserole
2 cups minute rice cooked
2 tablespoons butter
1/2 cup diced onion
2 cups shredded cheddar cheese, divided
2 pkgs. Frozen broccoli (10 oz. each)
1 can cream of mushroom soup
In a heavy skillet, sauté onion in butter until tender. Combine rice, sauteed onions, 1 cup Cheddar cheese, and soup. Transfer to a greased casserole dish.
Cover and bake at 350° for 30 minutes, or until hot and bubbly. Take off cover, top with remaining 1 cup Cheddar cheese, and bake about 5 minutes longer, until top is lightly browned and cheese is melted. Serves 6 to 8.
