Blueberry Poundcake

 Ingredients

1/2 cup butter

3 eggs

3-1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

2 cups sugar

4 cups fresh blueberries

1 cup milk

 Directions

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.

NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries. Oooh, that would be pretty 

Bacon Mac and Cheese

You’ll Need:

8 oz of elbow macaroni.
4 slices of fried and crumbled bacon.
1 cup of milk or heavy cream.
1 beaten egg.
4 tbsps of butter.
2 cups of shredded sharp cheddar cheese.
¼ tsp of mustard powder.
¼ tsp of paprika.
Salt and pepper.

How to:

Cook the pasta according to the package instructions, drain and mix with butter, 1 ½ cups of cheese, spices, egg and milk and mix until well combined while still very hot.

Mix in the bacon and place and transfer to a greased casserole dish.

In a preheated oven to 350° bake for 20 minutes, top with ½ cup of cheese and bake for 5 more minutes. Enjoy!

Easy, peasy and cheesy! I make this bacon mac ‘n cheese once a week for dinner. With any luck, I have some leftovers to enjoy the next day. Give it a shot and let me know what you think.

Chicken and Dumplings Casserole

You’ll Need:

2 cups of chicken broth.
2 lbs of chicken.
1 (10.5 oz) can cream of chicken soup.
2 tbsps of melted unsalted butter.
½ tsp of black pepper.
1 cup of all purpose flour.
¼ tsp of salt.
1 cup of milk.

How to:

Over medium heat, cook the chicken in a pot covered with water for 1 hour.
Remove the chicken from the pot and save the water.
Shred the chicken and arrange in an 11×7 baking dish.
In a bowl, mix together the flour, milk and butter and pour over the chicken.
In a separate bowl, mix together the broth, soup, salt and pepper and pour over the chicken.

In a preheated oven to 350° bake for 45 to 50 minutes.
Bonne Appétit!

Easy, peasy and creamy! This casserole is perfect for lunch, with a green salad aside it makes the perfect meal! Give it a try, I’m sure you will love it.

Chicken Enchiladas

You’ll Need:

8-10 flour tortillas (soft taco size).
2 cups of cooked and shredded chicken.
2 cups of shredded Monterey Jack cheese.
3 tbsps of butter.
3 tbsps of flour.
2 cups of chicken broth.
1 cup of sour cream.
1 (4 oz) can of diced green chiles.

How to:

Mix the chicken with 1 cup of cheese then roll up in tortillas and place in a 9×13 sprayed pan (seam side down).
Melt the butter in a small pan over medium heat then whisk in the flour and cook for 1 minute while stirring. Add in the broth and whisk until smooth.
Once the sauce is thickened, turn off the heat and add in sour cream and chilies and mix until all combined.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated oven to 350°, bake for 20 to 25 minutes.

Easy, peasy and delicious! The tortillas filled with chicken, the sauce the cheese… Honestly guys, I fell in love with this recipe, you should definitely give it a try, it’s worth it.

One Pot Creamy Chicken Mushroom Florentine Pasta

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

Author: Alyssa

Serves: 4

Ingredients

• 1 pound boneless skinless chicken breasts, cut into one inch pieces
• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• ¼ cup sun dried tomatoes
• 4 ounce small mushrooms, sliced
• 1 tablespoon flour
• 2 cups chicken broth
• 1½ cup half and half
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• 8 ounces linguine, broken in half
• ¼ cup grated parmesan cheese
• 2 cups fresh baby spinach

Instructions

1. In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
2. Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
3. Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
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No Peek Chicken and Rice

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!

Comforting Chicken & Noodles Crock Pot

Ingredients

• 1 24 ounce package – frozen egg noodles (I used Reames)
• 2 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
• 1 stick (1/2) cup butter – cut into pieces
• 1 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
• mixed vegetables - optional - i didn’t use this time
• Chicken buillon to taste - optional - i add about a teaspoon of better than buillion chicken flavored paste - for a richer chicken flavor
• 6 small boneless, skinless chicken breasts or 4 large
• salt & pepper to taste - can add some parsley too if desire

Directions

1. Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
2. I whisk the bouillon with the broth and pour over soup.
3. Place lid on pot and turn to low. Cook for 6 hours.
4. Remove chicken and tear into pieces. Add back to pot.
5. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
6. Sprinkle with parsley and mix in, if using at the end of cooking.
7. Salt & pepper if needed and Serve. Yum!

http://77easyrecipes.com/comforting-chicken-noodles-crock-pot/