The Grateful Girl Cooks!

19
Dec
2016

Merry Christmas 2016

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We wish you a merry Christmas 2016, from our little part of the great Pacific northwest!

In the middle of the hustle and bustle of the holiday season, I’m taking a two week break from blogging to enjoy my family, and celebrate the birth of Jesus. My life has been forever changed because of God’s mercy, grace and unconditional love. I am so very GRATEFUL. My hope and prayer is that this Christmas season holds special meaning for you, as well.

Thank you to all who have visited this blog this year. I am very thankful for you, and sincerely wish each of you a Merry Christmas 2016, Happy Hanukkah, and Happy New Year from the bottom of my heart!

May your celebrations be blessed with the love of friends and family. That the most special “gift” we could ever hope to have.

I look forward to discovering, cooking, and then sharing many delicious new recipes with you in the coming year.

From our family and our home in Oregon to yours… Merry Christmas 2016, and Happy New Year!

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15
Dec
2016

Chocolate Peanut Butter Muddy Buddies

categories: Appetizers, Desserts, Holidays!

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Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They’re yummy snacks or holiday gifts!
Chocolate Peanut Butter Muddy Buddies are a fun little snack during the holidays… or anytime, for that matter. Perfect for snacking OR giving to friends as a food gift… they are sure to make someone smile!

I love these decadent little snacks… with a crunch and the taste of chocolate and peanut butter, they are perfect for serving at a party, or sitting in front of the TV watching a football game! Best part… they are so easy to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chocolate Peanut Butter Muddy Buddies

Measure out the Chex cereal into a LARGE bowl. I used corn and rice for this recipe.

Melt chocolate chips, peanut butter and butter in a microwavable bowl on High for 1 minute. Remove and stir until creamy smooth. If necessary, microwave an additional 15 seconds, then stir until smooth. Do NOT overcook or chocolate will burn.

Mine was smooth after first minute of cooking and stirring well. Once totally smooth, add the vanilla extract. Stir. Pour the chocolate mixture over the cereal. Stir well, to fully coat all the cereal.

Time To Coat The Muddy Buddies

Once all cereal has been coated with chocolate, place HALF the mixture into a separate clean LARGE bowl. Add HALF the powdered sugar, and stir to fully coat. When done, remove the chocolate peanut butter muddy buddies to wax paper. Repeat this process with the other half of the cereal and powdered sugar.

Let The Chocolate Peanut Butter Muddy Buddies Cool

Spread the chocolate peanut butter muddy buddies out on wax paper and let them cool completely, before serving.

Store the Muddy Buddies in an airtight covered container in refrigerator for up to 2 weeks. Try to stay out of them, cause they are ADDICTING! It’s also fun to divide the mix up into fancy covered containers or jars and give this simple gift to friends over the holidays.

If you’re looking for another recipe using Chex cereal I hope you will check out my Chex Mix Munchies! They are another great snack, made in the microwave!

Have a wonderful day! I sincerely hope you can find time during this busy time of year to quietly reflect on the true meaning of Christmas. You are deeply loved by the One who created you, and sent His only Son to earth that first Christmas to draw us all back to Him.

Looking For More Snack Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful snack recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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0 from 0 votes

Chocolate Peanut Butter Muddy Buddies

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They're yummy snacks or holiday gifts!

Category: Snack

Cuisine: American

Keyword: muddy buddies

Servings: 36 (approx. 9 cups total)

Calories Per Serving: 134 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

9 cups Chex cereal (any variety- I used half corn and half rice)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

US Customary - Metric

Instructions

Place the cereal into a large bowl. Set the bowl aside.
Place the chocolate chips, peanut butter and butter into a microwaveable bowl. Cook this uncovered on the HIGH setting for 1 minute. Remove from microwave, and stir well. It is ready when all ingredients become smooth. If necessary, place back in microwave for15 additional seconds, then stir again until mixture is smooth.
Stir vanilla extract into melted chocolate peanut butter mixture. Pour this mixture over the cereal. Stir well, until all is coated with chocolate. Once coated, pour HALF the cereal into a separate large clean bowl. Add HALF the powdered sugar. Stir well, until completely coated.
Remove powdered sugar coated cereal to wax paper. Repeat process with other half of cereal and powdered sugar. Spread finished cereal on wax paper, until cool. This is the method I used.
(Note: If desired, you can place all the cereal and powdered sugar in a 2 gallon plastic storage bag, and shake until covered).
Store muddy buddies in a sealed, airtight container in refrigerator for up to 2 weeks

Nutrition Facts

Chocolate Peanut Butter Muddy Buddies

Amount Per Serving (1 (1/4 cup serving))

Calories 134 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 3mg1%

Sodium 116mg5%

Potassium 108mg3%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 8g9%

Protein 2g4%

Vitamin A 205IU4%

Vitamin C 2mg2%

Calcium 38mg4%

Iron 5.1mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Dec
2016

Alice Springs Chicken (Outback Steakhouse Copycat)

categories: Chicken, Copycat Recipes, Main Dishes

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Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat recipe is delicious!

Do chicken breasts, covered with bacon, mushrooms, Jack and Cheddar cheese in a honey mustard sauce sound good? If so, you will enjoy this Alice Springs Chicken (Outback Steakhouse Copycat) recipe, a popular menu item at this nationally known restaurant.

I found the recipe for Alice Springs Chicken in a cookbook I have had for years, which features kitchen clones from famous restaurants, and decided to make this one. It really tastes wonderful! The recipe itself is very easy to prepare, and the end result is fantastic! Here’s how to make this dish at home:

Scroll Down For A Printable Recipe Card At The Bottom Of Page

Make Sauce To Marinate Chicken

Combine Dijon mustard, honey, oil, and lemon juice in a small bowl. Blend well with a fork until combined. Place chicken breasts in a resealable plastic food storage bag.

Pour about 2/3 of the sauce over the chicken. Make sure chicken gets coated with sauce, then place in refrigerator and let marinate for 2 hours. Cover and refrigerate the remaining 1/3 of the sauce until time to serve the meal.

In a small skillet, sauté sliced mushrooms in butter until cooked through (approx. 4-5 minutes). Set aside.

Time To Cook The Chicken

Heat oil in a large OVENPROOF skillet (If you don’t have an ovenproof skillet, sear the chicken breasts as directed in regular skillet, then transfer them to a baking dish). When oil is hot, add the chicken breasts.

Cook them for 3-4 minutes per side. until golden brown. Once done, move the skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).

***Here’s my TIP... make SURE the chicken breasts are thin. I took 2 really thick chicken breasts and sliced them horizontally when I made this dish. The very first time I made this recipe, I was cooking this for 6 people and used a couple large/thick chicken breasts in the mix.

Even with the pan-searing AND the baking time in the recipe, the really thick ones did not fully cook all the way through (about 85 percent), so I had to take their plates back and microwave the chicken for our good friends who were over for dinner. Ugh. That sure was embarrassing. We laughed about it, but I was mortified! Have not ever repeated THAT mistake since, thankfully!

Assembling The Alice Springs Chicken

Brush each chicken breast with a bit of the reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle the chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast (can cut to fit).

Evenly place cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).

Cook the chicken breasts, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, the cheese should be fully melted and should have begun to bubble.

Garnish And SERVE!

Remove the hot skillet from the oven. Top each chicken breast with a sprinkle of fresh chopped parsley.

Serve the reserved honey mustard sauce in a bowl on the side, OR place a spoonful onto the dinner plate and place the chicken on top of the sauce (that’s how I serve it!).

Serve while hot, and enjoy this delicious restaurant-cloned Alice Springs Chicken dish!

At times it’s fun and economical to be able to re-create popular restaurant menu items in the comfort of your own kitchen. Sure hope you will consider trying this one for Alice Springs Chicken… and sincerely hope you and your loved ones enjoy it! Have a wonderful day.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have a LOT of them you’re gonna love, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur. Pages 200-202. Published by The Penguin Group. Published 1997

0 from 0 votes

Alice Springs Chicken (Outback Steakhouse Copycat)

Prep Time

2 hrs

Cook Time

10 mins

Total Time

2 hrs 10 mins

Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat restaurant recipe is delicious!

Category: Entree

Cuisine: American

Keyword: Alice springs chicken

Servings: 4 servings

Calories Per Serving: 785 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Honey Mustard Marinade:

1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice

For Chicken:

4 chicken breasts , boneless, skinless (or slice 2 thick breasts in half horizontally lengthwise)
1 Tablespoon vegetable oil
2 cups sliced button mushrooms (approx. 10-12 mushrooms)
2 Tablespoons butter
Salt , Pepper, Paprika (to lightly season chicken with)
8 slices bacon , cooked
1 cup grated Jack cheese
1 cup grated Cheddar cheese
2 teaspoons fresh parsley , finely chopped

US Customary - Metric

Instructions

Combine Dijon mustard, honey, oil, and lemon juice in small bowl. Blend well with fork until combined. Place chicken breasts in a resealable plastic food storage bag, Pour 2/3 of the sauce over chicken. Make sure chicken gets coated with sauce, then place bag in refrigerator; marinate for 2 hours. Cover and refrigerate remaining sauce until later.
In a small skillet, sauté sliced mushrooms in butter until cooked (approx. 4-5 minutes). Set aside.
Heat oil in large OVENPROOF skillet (If you don't have an ovenproof skillet, sear chicken breasts in regular skillet, then transfer to baking dish). When oil is hot, add chicken breasts. Cook for 3-4 minutes per side. until golden brown. Once done, remove skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).
Brush each chicken breast with a bit of reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast. Evenly spoon cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).
Cook chicken, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, cheese should be fully melted and should have begun to bubble. Remove skillet from oven. Top each chicken breast with a sprinkle of fresh chopped parsley.
Serve with reserved sauce on the side, or place a spoonful of sauce onto dinner plate, top with chicken. Enjoy!

Recipe Notes

PREP TIME reflects 2 hours for marinating chicken breasts.
Recipe Source: The book "Top Secret Restaurant Recipes", by Todd Wilbur. Pages 200-202. Published by The Penguin Group. Published 1997

Nutrition Facts

Alice Springs Chicken (Outback Steakhouse Copycat)

Amount Per Serving (1 serving)

Calories 785 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 25g156%

Cholesterol 171mg57%

Sodium 1156mg50%

Potassium 773mg22%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 36g40%

Protein 46g92%

Vitamin A 745IU15%

Vitamin C 3.3mg4%

Calcium 441mg44%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Dec
2016

Gingerbread Muffins

categories: Breads, Breakfast, Holidays!, Muffins

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Need a little holiday inspiration? How about serving these delicious and festive looking Gingerbread Muffins for breakfast during the holidays? They are quick AND easy to make!
I found the recipe in a cookbook that my friend Debbie gave me several years ago. I was browsing through the cookbook getting recipe ideas, but when I saw how easy these muffins were to make, I ran downstairs and whipped some up for our breakfast! They tasted fantastic (I think my hubby ate THREE of them- they were that good!

The recipe is absolutely simple to make. If you can stir and pour batter into muffin tins, YOU can make these!!! The muffins have a wonderful gingerbread flavor and have a nice “rise” to them. Here’s how you make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter for The Gingerbread Muffins

Preheat oven to 400 degrees, and prepare 12 cup standard sized muffin tin by spraying the bottom only, OR by placing paper baking cups into each muffin cup. Beat together brown sugar, molasses, milk, oil and one egg in a large bowl. You can easily use a spoon for this.

Add remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and ground allspice to the batter. Stir to mix ingredients only until flour is incorporated and moistened. Do not over stir.

Fill the Muffin Cups Then Bake

Spoon the batter evenly into prepared muffin cups. Each muffin cup should only be filled HALF full with the batter.

Bake muffins at 400 degrees for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check muffins at 18 minutes. Mine only took 18 minutes, so I was glad I checked them. This is necessary because oven temps. vary quite a bit!

Once done, immediately remove the gingerbread muffins from the baking pan, and place them on a wire rack to cool. Once cooled, they are ready to eat… as is, OR you can fancy them up (can’t help myself!).

Making Icing To Decorate The Gingerbread Muffins

If you want to “fancy them up” a bit, while muffins are cooling off stir together a mixture of powdered sugar, vanilla, and water until the icing is thick enough to drizzle over tops of muffins. I had some red sparkly sugar in my pantry, so I also lightly sprinkled the icing with red sugar after drizzling it on. (Multi-colored sprinkles would add a fun touch, too!).

Let the icing firm up just a bit, then the gingerbread muffins are ready to eat! Here’s a peek at the inside of one before it got gobbled up! My husband enjoyed his warm muffins with a tiny touch of butter, which he said made them perfect!

It’s such an easy recipe to make and it was kind of fun to have GINGERBREAD muffins for breakfast, right in the middle of the Christmas holidays! Hope you enjoy them. I sincerely hope you are finding JOY in this season. Merry Christmas!

Looking For More GINGERBREAD-INSPIRED Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious GINGERBREAD-INSPIRED recipes, including:

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You can also follow me on social media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Gingerbread Muffins

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!

Category: Breakfast

Cuisine: American

Keyword: gingerbread muffins

Servings: 12

Calories Per Serving: 255 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffin Batter:

1/4 cup brown sugar (packed)
1/2 cup molasses
1/3 cup milk
1/3 cup vegetable oil
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

For Decorative Icing (to drizzle on finished muffins):

1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Few drops of water (a little at a time until desired thickness is reached)

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. spray the bottoms (only) of a 12 standard sized muffin cups with non-stick spray OR insert paper muffin baking cups into each cup.
Mix the the brown sugar, molasses, oil, milk, and egg together in a large bowl with a spoon. Mix well.
Stir in the remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and allspice). Stir only until all ingredients are mixed in together... do not overmix.
Divide and spoon batter evenly into prepared muffin cups (only fill HALFWAY).
Bake muffins at 400 degrees F for 18-20 minutes, or until a toothpick inserted into the center of muffin comes out clean. It's best to check them at the 18 minute mark, as oven temperatures vary.
When done, immediately remove muffins from baking pan to a wire rack to cool. Once they have cooled down they are ready to serve warm (unless you wish to add a decorative drizzle).
If you wish to drizzle icing over the top of finished muffins, place powdered sugar and vanilla in small bowl. Stir in a few drops of water, stirring as you go. Continue adding a drop or two of water and stirring, until icing is thick enough to drizzle on top of muffins. Wait until muffins are completely cool before drizzling icing on top. Lightly dust with colored sugar or sprinkles, if desired. Let icing firm up on muffins, then serve! Enjoy!

Nutrition Facts

Gingerbread Muffins

Amount Per Serving (1 muffin)

Calories 255 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 5g31%

Cholesterol 14mg5%

Sodium 158mg7%

Potassium 281mg8%

Carbohydrates 46g15%

Sugar 30g33%

Protein 2g4%

Vitamin A 30IU1%

Calcium 60mg6%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Dec
2016

Tex-Mex Party Nuts

categories: Appetizers, Holidays!

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Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party! $Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!$
If you are looking for a delicious appetizer for your next party (or just want a unique snack), you should give these Tex-Mex Party Nuts a try! Slightly sweet, slightly spicy and totally addicting, they will be a big hit, AND they’re EASY to prepare!

I found the recipe in a cookbook a friend of mine gave me several years ago for Christmas. After pouring over the book, I was delighted to find this recipe.

I was anxious to try it, so I patiently waited until my husband bought an “industrial strength size” jar of mixed nuts at Costco! Then I smuggled enough nuts out of the jar to make this recipe.

Wow- I am sure glad I did! These snacks are amazing, they’re easy to make with a few simple household spices, in only a few minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Tex-Mex Party Nuts

Measure the mixed nuts into a large bowl. Add melted butter, and stir the ingredients well, until the nuts are fully coated.

$A large bowl of roasted mixed nuts in a bowl.$

$Mixed nuts are coated with melted butter before adding spices.$

In a separate small bowl, mix together the spices EXCEPT for the granulated sugar (save that for later!). Sprinkle the spice mix over the mixed nuts, and stir to fully coat.

$Spice mixture is poured into bowl of butter roasted nuts.$

$A mixture of spices are stirred into the mixed nuts before baking.$

Time To Bake The Tex-Mex Party Nuts

Spread the spiced nuts onto a 15x10x1 inch baking pan. Place the seasoned nuts in a single layer, so the nuts can evenly cook.

Bake them uncovered, in a 300°F. oven for 10 minutes. When they’re done baking, immediately pour the hot spiced nuts into a medium bowl.

$All the mixed nuts are baked in single layer on a large pan.$

Sprinkle the nuts with granulated sugar while they are still HOT from the oven. Stir the sugar in well, to make sure the nuts are fully coated.

$Roasted nuts are sprinkled with sugar just as soon as they are out of oven.$

$Mixed seasoned and roasted nuts are coated with spices and sugar, and are ready to serve.$

Time to Eat!

Let the nuts cool completely, then serve these absolutely DELICIOUS Tex-Mex party nuts on a pretty plate or in a serving bowl.

This simple appetizer will be gone in a flash, because they are so GOOD! Make sure to leave a spoon on the plate so your guests can scoop them up!

$Tex-Mex Party Nuts served as an appetizer snack, on a white plate.$

$Close up photo of Tex-Mex party nuts on white plate.$

The Tex-Mex Party Nuts also make a lovely food gift during the holidays. Simply place the Tex-Mex Party Nuts in a canning jar or container, then decorate, and enjoy giving them as a gift to a friend!

Other delicious items for gift-giving are Ranch Pretzel Bites, Maple Cinnamon Spiced Nuts, or Spiced Tea Mix. Each of them will be appreciated and enjoyed.

You might also consider giving candied citrus peels or candied orange, cinnamon & clove spiced pecans! They also make great food gifts for holidays or other special occasions.

$Tex-Mex Party Nuts can be placed in a decorated jar and given as a holiday gift.$

The first time I made these Tex-Mex party nuts I was afraid (before trying them) that they might be TOO spicy, but was pleasantly surprised to find out they were NOT! They have a perfect combo of slightly sweet and slightly spicy ingredients!

Tex-Mex Party Nuts will keep for up to 3 weeks, if they’re stored in an airtight covered container at room temperature. This recipe can be EASILY doubled or tripled.

I hope you will give them a try, because they are quite tasty! If you enjoy these roasted nuts, you will probably also like my yummy Coconut Candied Cashews! They are DELICIOUS!

Thanks for stopping by, and I hope you will come back soon for more delicious recipes. Don’t forget- you can find ALL of my recipes in the Recipe Index, located at the top of the page. Have a GREAT day!

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tex-Mex Party Nuts

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!

Category: Appetizer

Cuisine: Southwest

Keyword: Tex Mex party nuts

Servings: 8 servings (1/4 cup each)

Calories Per Serving: 247 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups salted mixed nuts
1½ Tablespoons butter , melted
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cinnamon
¼ teaspoon ground red cayenne pepper
--------------------------------------------------------
2 Tablespoons granulated sugar (set aside)

US Customary - Metric

Instructions

Preheat oven to 300 degrees F.
Place mixed nuts in a medium sized bowl. Add melted butter and stir until the nuts are fully coated.
In a small bowl, place all spices EXCEPT for the granulated sugar. Mix together. Sprinkle spice mix over the buttered mixed nuts, and stir until coated.
Place nuts onto a 10 x15 x 1 inch baking pan in a single layer. Bake the nuts uncovered for 10 minutes. The nuts should be fully roasted. Remove nuts from oven and immediately place them into a bowl.
Sprinkle the nuts with the granulated sugar while the nuts are still HOT. Stir to coat. Let the nuts cool completely, then serve. (If storing, the nuts will keep for about 3 weeks in a covered airtight container at room temperature).

Nutrition Facts

Tex-Mex Party Nuts

Amount Per Serving (0.25 cup)

Calories 247 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Cholesterol 5mg2%

Sodium 31mg1%

Potassium 224mg6%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 3g3%

Protein 6g12%

Vitamin A 240IU5%

Vitamin C 0.2mg0%

Calcium 27mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! $Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!$

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01
Dec
2016

Shrimp And Penne Pasta Alfredo

categories: Italian, Main Dishes, Seafood

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Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. This dish is easy and delicious!
We really love this shrimp pasta meal! It tastes WONDERFUL! Guess what? Shrimp and Penne Pasta Alfredo is not only delicious to eat, it’s EASY to prepare in UNDER 30 minutes!! Over 30 years ago a friend in Southern California named Lona told me how to make a quick alfredo sauce. I’ve made alfredo sauce that exact same way ever since.

This recipe for shrimp penne pasta alfredo, (w/ penne pasta AND pan-seared shrimp) is just one of the variations I have made through the years. The shrimp in this dish is lightly sprinkled with Cajun spices, but you can easily substitute your own Italian spices, if desired.

The alfredo sauce takes only minutes to prepare while the pasta is cooking, so the entire dish can be ready to go in under 30 minutes! Trust me- shrimp penne pasta alfredo is EASY to prepare, and is quite yummy.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Shrimp Penne Pasta Alfredo

Bring large pot of water to boil. Cook the penne pasta according to the package directions. While the pasta is cooking, lightly sprinkle Cajun seasoning onto peeled, deveined large shrimp (21-25 per pound). NOTE: You can substitute seasoning of your choice, such as garlic powder, Italian seasoning, etc., if you want.

In a large skillet, heat the olive oil on medium heat. Once oil is hot (but not smoking), add shrimp. Cook the shrimp about 2 minutes per side, until pink and fully cooked. When done, remove shrimp from skillet and keep it warm.

Making The Alfredo Sauce

To save time, make the alfredo sauce while the pasta is cooking. Start the sauce by melting a stick of butter (1/2 cup) in a large skillet.

Add 1½ cups heavy whipping cream to the melted butter. Stir to combine the butter and whipping cream. Grate 1½ cups of fresh Parmesan cheese directly into the sauce (you can add more Parmesan, if desired).

Whisk the sauce well to combine ingredients. Cook the alfredo sauce on medium-low heat (stirring constantly) until the Parmesan cheese has melted, sauce has thickened, and is hot. Do not let sauce come to a boil. Taste test the sauce; season with a tiny bit of garlic powder, salt and pepper, if desired.

Add Cooked Pasta To The Alfredo Sauce

When the penne pasta is finished cooking, drain it well, and then add it to the skillet with the thickened, hot Alfredo sauce.

Stir again, to fully mix pasta and sauce. Heat on low until the sauce and pasta are hot and fully mixed together.

Serve Shrimp Penne Pasta Alfredo

Place a portion of the hot penne pasta alfredo onto each individual serving plate. Top each portion with several of the pan-seared shrimp. Garnish the dish with dried parsley and additional grated Parmesan cheese (if desired). Serve the shrimp penne pasta alfredo immediately, while hot.

See how easy it is to make this meal? In hardly any time at all, you’ve made a delicious shrimp penne pasta alfredo dinner! Hope you will consider making this delicious meal for yourself and those you love! Blessings~

Looking For More Shrimp Recipes?

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5 from 1 vote

Shrimp And Penne Pasta Alfredo

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. Easy and delicious!

Category: Entree

Cuisine: Italian

Keyword: shrimp penne pasta alfredo

Servings: 4 servings

Calories Per Serving: 664 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound shrimp (21-25 count per pound), shelled/deveined
Cajun seasoning (or seasoning of your choice: garlic powder, Italian seasoning, etc.)
1 Tablespoon olive oil
1 stick butter (1/2 cup)
1½ cups heavy whipping cream
Approximately 1½ cups grated Parmesan cheese (add more to taste, if desired)
Season lightly with garlic powder , salt & black pepper, to taste
1/2 pound penne pasta , cooked per package instructions
Dried parsley and/or additional grated Parmesan cheese for garnish (if desired)

US Customary - Metric

Instructions

Prepare penne pasta according to package instructions. While pasta is cooking, prepare the sauce and the shrimp.

To Make Alfredo Sauce:

Melt butter in medium skillet. Once melted, pour in heavy whipping cream. Stir to combine. Cook on medium-low until heated through (but not boiling). Add grated Parmesan cheese to saucepan. Stir well, to combine. Continue cooking until cheese melts, and mixture thickens (but is NOT boiling). Taste and add additional Parmesan cheese (you can't get too much!) for thicker sauce and additional flavor. Season very lightly with garlic powder, salt and pepper. Keep sauce warm while you prepare the shrimp (or can cook both at the same time if multi-tasking).

To cook shrimp:

Heat olive oil on medium-high heat in large skillet.
Lightly sprinkle shelled/deveined shrimp with Cajun seasoning. Stir to combine. When oil in skillet is hot, add shrimp. Cook shrimp for about 2 minutes per side, until pink and cooked through. Set aside and keep warm.

To Serve:

When pasta is done, drain. Add drained penne to skillet with hot Alfredo sauce , and mix well to fully coat pasta with sauce. Place a serving of hot pasta on individual plates. Top with 4-5 cooked shrimp.
Garnish with dried parsley and additional Parmesan cheese, if desired. Serve and enjoy!

Recipe Notes

Fresh grated Parmesan is the best choice, but if all you have available is the "Green Container" shaker can of Parmesan cheese, by all means use it!

Nutrition Facts

Shrimp And Penne Pasta Alfredo

Amount Per Serving (1 serving)

Calories 664 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 21g131%

Cholesterol 408mg136%

Sodium 920mg40%

Potassium 284mg8%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 1g1%

Protein 32g64%

Vitamin A 1310IU26%

Vitamin C 5.2mg6%

Calcium 234mg23%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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29
Nov
2016

Gingerbread Bundt Cakes With Cinnamon Icing

categories: Cakes, Desserts, Holidays!

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Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!
Do you enjoy gingerbread? I sure do. The warm flavors of the spices has always been a favorite of mine. There is quite a bit of history behind this beloved cake. You can read all about gingerbread here.

A few years ago I enjoyed making miniature Gingerbread Cakes With Cinnamon Icing to give to our neighbors and friends. Using a miniature bundt pan (preferably a 12 cup pan), I was able to make two dozen of these delicious food gifts to give away!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Many Gingerbread Bundt Cakes Will This Recipe Make?

The recipe is simple to prepare, and as written, makes approximately 24 cute, mini bundt cakes. Each individual sized gingerbread-flavored cake is covered with a delicious creamy Cinnamon icing (or glaze), then drizzled with chocolate to “fancy” them up.

The gingerbread bundt cakes are then garnished with a pecan and a mint sprig. When I made these, I doubled the amount of cinnamon icing. With double the amount of cinnamon icing, it covered more of the top of each cake.

Another Way To Serve These Gingerbread Bundt Cakes

Another option for serving these yummy treats is to leave the cinnamon icing off of the finished cakes. When ready to serve, cover the tops of each cake with whipped cream and a light dusting of cinnamon. The gingerbread bundt cakes are delicious served this way, as well.

Great For Gift-Giving!

It was fun to wrap up each individual mini cake (the ones with the cinnamon icing) and decorate them with pretty seasonal Fall leaves and ribbons. Gingerbread bundt cakes are also a wonderful Christmas gift for friends who enjoy food! They are a nice homemade gift to share (from our kitchen) with our friends and neighbors.

If you enjoy giving food gifts like gingerbread bundt cakes to family and friends, be sure to check out my recipes for Spiced Tea Mix, Old-Fashioned Fudge, and Chocolate Dipped Shortbread Cookies. These, along with other recipes for holiday goodies are available in my Recipe Index, at the top of each blog post.

The little gingerbread bundt cakes taste wonderful… they are LOADED with flavor! Sure hope you will consider making these little edible gifts for those you love! They would be a perfect food gift for the holidays!

Looking for More GINGERBREAD-INSPIRED Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several delicious, gingerbread-inspired recipes you might enjoy, including:

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Recipe Adapted From: http://thesepeasarehollow.blogspot.com/2010/10/gingerbread-bundts.html

0 from 0 votes

Gingerbread Bundt Cakes With Cinnamon Icing

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!

Category: Dessert

Cuisine: American

Keyword: gingerbread bundt cakes

Servings: 24 mini cakes

Calories Per Serving: 216 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Gingerbread Cakes:

2 ¼ cups all purpose flour
½ teaspoon baking soda
½ salt
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon nutmeg
1 teaspoon cocoa powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 cube unsalted butter (melted, then brought to room temp.)
¾ cup dark molasses
¾ cup granulated sugar
1 egg (large)
½ cup buttermilk
½ cup milk

For Cinnamon Glaze:

2 cups powdered sugar
6-8 Tablespoons milk (depends on how thick or thin you want icing!)
½ teaspoon ground cinnamon
(OPTIONAL) Melted chocolate for drizzle, whole pecans and/or mint sprigs for garnish

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Grease and flour the miniature bundt pan cups.
Place flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon and ginger in a medium sized bowl. Whisk together until combined.
Using an electric mixer or a stand mixer, combine molasses, granulated sugar and melted (but at room temperature) butter until blended well. Add the egg to this mixture, and continue beating until ingredients are completely combined.
Slowly pour in the buttermilk, followed by the milk, beating slowly as you add, until ingredients are combined. Add the dry ingredients from the medium bowl (flour, spices, etc.) in small increments to the wet ingredients in mixing bowl, beating well after each addition. Be sure to scrape down the sides of bowl as you go. Stop mixing when ingredients have all been added and are just incorporated into batter.
Pour or spoon batter into each prepared bundt pan cup, filling each to 3/4 of the way full. Smooth the top of the batter. Bake at 350 degrees, with the pan on the middle rack of oven, for approx. 30 minutes, OR until a toothpick that is inserted into the middle of the cake comes out clean. Remove pan to a wire rack. Let cakes cool for 15-20 minutes, then remove cakes from pan to wire rack.
To prepare icing: Place the powdered sugar, cinnamon and milk in medium sized bowl. Mix well with a fork until smooth. Too thin? Add powdered sugar. Too thick? Add milk. Pour or spread icing over tops of each cooled cake. Let icing firm up before serving.
If desired, drizzle melted chocolate over each cake. Garnish with a whole pecan or walnut, then add a sprig of mint for a festive garnish. Let chocolate firm up before serving or wrapping. Enjoy!

Nutrition Facts

Gingerbread Bundt Cakes With Cinnamon Icing

Amount Per Serving (1 g)

Calories 216 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 28mg9%

Sodium 40mg2%

Potassium 192mg5%

Carbohydrates 34g11%

Sugar 24g27%

Protein 1g2%

Vitamin A 270IU5%

Calcium 43mg4%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Nov
2016

Happy Thanksgiving!

categories: Holidays!, Inspiration

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Happy Thanksgiving! We really do have so much to be thankful for, if you think about it. Enjoy this holiday; hopefully you will be able to carve out some quiet time of reflection, and give thanks for God’s many blessings, large or small in your life.

One of the quotes I LOVE is this “There is ALWAY something to be thankful for”. My sincere hope is that your day is filled with laughter, love, fantastic food, and the gift of family and friends. May your celebration be sweet!

From our home in Oregon to yours… Happy Thanksgiving!

May your Thanksgiving celebration be made even more special by sharing it with your loved ones. God Bless You, and truly hope you have a very happy Thanksgiving.

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21
Nov
2016

Old-Fashioned Cake Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries

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You’ll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!

In spite of all the fancy gourmet doughnuts available at specialty shops nowadays, sometimes a simple Old-Fashioned Cake Doughnut, maybe sprinkled with powdered sugar or cinnamon-sugar hits the spot!

If and when we have doughnuts, it’s because my doughnut-crazy husband picks them up at a local doughnut shop. BUT… I wanted to try my hand at making this simple cake doughnut out of simple curiosity on the “how-to’s” of making them. I located a recipe that sounded good on Pinterest and gave it a go… with very good results!

These old-fashioned cake doughnuts do not contain yeast, so there is no time waiting for dough to rise, which is a real timesaver! They are made with simple ingredients that are typically found in most kitchens. These yummy doughnuts are very easy to prepare. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cake Doughnuts

Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.

Mix in melted butter and stir until dough is crumbly. Stir in milk and beaten egg. Turn out the dough (it is sticky) onto a lightly floured work surface. Flour your hands a little bit, and then knead the dough lightly, adding a sprinkle or two of flour if the dough remains sticky.

Cut Out The Cake Doughnuts

Pat the dough out so that it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts. Be sure to dip the cutter into flour before cutting out each doughnut..

Because I used a biscuit cutter, I then used a very small cap from a bottle to cut out the center of the doughnuts. Gather scraps of leftover dough, and cut additional doughnuts out.

Cooking Old-Fashioned Cake Doughnuts

Heat oil to 375 degrees (make sure oil is at correct temperature before adding doughnuts). I used my electric skillet with a temperature gauge on it, but a meat or candy thermometer would also work!

Carefully add the doughnuts, 3-4 at a time to the hot oil. Cook them for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over. Doughnuts should be golden brown on both sides.

Old-Fashioned Cake Doughnuts Are Done Cooking – Now What?

Place the cooked doughnuts onto several layers of paper towels to drain. Make sure oil comes back to temperature and continue cooking doughnuts until all have been prepared.

Once the doughnuts have cooled off, they are ready to serve, as is (plain and simple). If you want you can sprinkle some or all of the doughnuts with sifted powdered sugar OR sprinkle with a cinnamon-sugar mixture.

TIP: When using powdered sugar, make sure the doughnuts are totally cooled off before adding. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.

However you enjoy eating cake doughnuts, I hope you consider making these. It’s nice to know that occasionally you can make your own, instead of having to go to a shop to buy them.

Have a blessed week, as you gather with family and/or friends, to give thanks to God for our many blessings, big or small. There is ALWAYS something to be grateful for!

Looking For More DOUGHNUT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several doughnut recipes, including:

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Recipe Source: http://baking.about.com/od/doughnutsanddonuts/r/plaincake.htm

0 from 0 votes

Old-Fashioned Cake Doughnuts

Prep Time

20 mins

Cook Time

3 mins

Total Time

23 mins

You'll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!

Category: Breakfast

Cuisine: American

Keyword: cake doughnuts

Servings: 12

Calories Per Serving: 140 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups flour
1/2 cup granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons butter , melted
1/2 cup milk
1 egg , beaten
approx. 1 quart oil , for frying
Optional: powdered sugar or cinnamon-sugar mixture for cooked doughnuts

US Customary - Metric

Instructions

Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.
Mix in melted butter-stir until dough is crumbly. Stir in milk and beaten egg. Turn out dough (it is sticky) onto a lightly floured work surface. Flour your hands and knead dough lightly, (adding a sprinkle or two of flour if dough remains sticky) until it comes together in a ball.
Pat the dough out until it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts (dipping cutter into flour before cutting each one). Cut out center of the doughnuts if using biscuit cutter. Gather scraps of leftover dough, and cut additional doughnuts.
Heat oil to 375 degrees (make sure oil is at correct temperature before adding dough). I used an electric skillet with temperature gauge, but a meat or candy thermometer would work! Carefully add doughnuts, 3-4 at a time to hot oil. Cook for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over. Doughnuts should be golden brown on both sides. Place cooked doughnuts onto several layers of paper towels to drain. Bring oil back to temperature and continue cooking doughnuts and doughnut holes until all have been prepared.
Once doughnuts have cooled, they are ready to serve. If desired, sprinkle doughnuts with sifted powdered sugar OR with a cinnamon-sugar mixture. If using powdered sugar, make sure doughnuts are totally cooled off before sprinkling. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.

Recipe Notes

The quantity of doughnuts made will vary, depending on the size of the doughnut or biscuit cutter used. Caloric calculation does not include optional toppings such as powdered sugar or cinnamon-sugar.

Nutrition Facts

Old-Fashioned Cake Doughnuts

Amount Per Serving (1 doughnut)

Calories 140 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 19mg6%

Sodium 221mg10%

Potassium 141mg4%

Carbohydrates 25g8%

Sugar 8g9%

Protein 2g4%

Vitamin A 95IU2%

Calcium 60mg6%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Nov
2016

Chicken Divan

categories: Casseroles, Chicken, Main Dishes

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Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
Over 39 years ago, just before getting married, a friend gave me this recipe for Chicken Divan. At this point in my life it would be difficult to count how many times I have made this fantastic casserole recipe over the years. It has been a family favorite!

According to Wikipedia, Chicken Divan was named after the Divan Parisienne Restaurant in New York City where it was created for a contest their Chef entered. His recipe for a chicken casserole, with broccoli, in a creamy Mornay sauce won the contest and became the restaurant’s signature dish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Received This Recipe For Chicken Divan

Many years ago I was given the recipe by my friend Elnora when I was getting married. I worked for Elnora’s husband in the Music Department at the church I attended, and that is how we met. Now, over 40 years later, I am so grateful she gifted me with her recipe, because we truly LOVE this chicken divan.

The recipe makes a phenomenal tasting casserole that serves 8-10 people, and is VERY easy to prepare! Here’s how you make this: (by the way… when I took these photos I only made HALF the recipe, which is reflected in the photos).

Making Chicken Divan

Before assembling the casserole, cook boneless chicken breasts in boiling water until done. You can add onion, celery, and carrots to water for additional flavoring if desired. Remove the chicken pieces when done, and let them cool. Once chicken is cool, cut it into bite-size pieces, and set aside.

Spray a 9×13 baking pan with non-stick spray. Arrange thawed broccoli across bottom of baking pan. Sprinkle generously with grated Parmesan cheese.

Arrange the chicken cubes on top of the broccoli. Sprinkle the top of the casserole again with Parmesan cheese.

In a medium bowl, combine cream of mushroom soup, sour cream, mayonnaise, grated Cheddar, lemon juice, curry powder, salt and pepper. Mix these ingredients until they are fully combined. The sauce will be fairly thick.

Spoon or pour the sauce evenly over the top of the casserole, spreading it out, to cover. Generously sprinkle the top with additional Parmesan cheese, then lightly sprinkle with paprika.

Time To Bake The Chicken Divan!

Place several small pads of butter on the top of the chicken divan casserole. Bake, uncovered, in a 350 degree oven for 35-40 minutes, until golden in color. The cheese sauce should be bubbly around the edges of the pan.

When the chicken divan is done, remove the pan to a hot pad, and let it sit for 5-6 minutes. This will allow the casserole time to firm up a bit (the sauce is VERY hot!).

Time To Serve It And Eat!

When ready, serve hot over fluffy rice, and ENJOY this delicious chicken divan casserole! It’s wonderful, because you’ve got chicken, rice AND broccoli all in one dish. The leftovers are fabulous, as well.

Chunks of chicken breast taste magnificent with the sauce and broccoli. Placing it on a bed of rice provides a great medium to soak up some of the delicious sauce! It’s SOOOO delicious!

While I know this is not the most “health-conscious” or calorie-conscious meal, sometimes ya just gotta go for it and enjoy a great meal! Everything in moderation, right? Sure hope you will try this recipe… it’s a definite KEEPER!

Looking For Other CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my casserole recipes for:

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a wonderful day, friends.

Recipe Source: Elnora Hall

0 from 0 votes

Chicken Divan

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.

Category: Entree - Casserole

Cuisine: American

Keyword: chicken divan

Servings: 10 servings

Calories Per Serving: 482 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 boneless , skinless chicken breasts
2 small packages frozen broccoli spears
2 cans cream of mushroom soup
1 cup mayonnaise
1 carton (8 ounces) sour cream
1 cup grated sharp cheddar cheese
1 Tablespoon fresh squeezed lemon juice
1 teaspoon curry powder
Salt and pepper , to taste
Parmesan cheese (fresh grated OR can use "green shaker can")
Paprika (to sprinkle on top of casserole prior to baking)
Butter (enough for small pads of butter on top of casserole)
Rice , prepared according to instructions on package

US Customary - Metric

Instructions

Cook chicken breasts in water (enough to cover); bring to a low boil, cook until chicken is done (about 25-30 mins.). See *NOTES. When done, remove chicken from water. Let cool, then cut into bite-sized cubes.
Spray a 9x13 baking pan with non-stick spray. Place thawed broccoli evenly on bottom of baking pan. Sprinkle generously with Parmesan cheese. Evenly arrange the chicken pieces over the broccoli. Sprinkle again with Parmesan cheese.
In a medium bowl, fully combine (with a spoon) cream of mushroom soup, sour cream, mayonnaise, grated cheddar cheese, lemon juice, curry powder, and salt and pepper (to taste). Pour or spoon sauce evenly over top of casserole. Spread out, to cover entire casserole. Generously sprinkle with Parmesan cheese, then lightly sprinkle with paprika. Dot the top of casserole with small pads of butter.
Bake casserole, uncovered, at 350 degrees for 35-40 minutes, until casserole is bubbling all around the edges and is golden brown in color. Remove casserole. Let it sit for 5-6 minutes to allow time to firm up just a bit.
Serve casserole hot over a bed of fluffy rice... and ENJOY!

Recipe Notes

Original recipe says to cook chicken with onion, celery & carrots for flavor. I have never done this, but include it in case you wish to do so. The original recipe also said to cook the frozen broccoli, but I find that if I thaw it out completely, then pat it dry, there is no need to cook it.

Nutrition Facts

Chicken Divan

Amount Per Serving (1 serving)

Calories 482 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 9g56%

Cholesterol 61mg20%

Sodium 734mg32%

Potassium 433mg12%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 1g1%

Protein 17g34%

Vitamin A 605IU12%

Vitamin C 41.7mg51%

Calcium 156mg16%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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How To Make Chocolate Peanut Butter Muddy Buddies

Time To Coat The Muddy Buddies

Let The Chocolate Peanut Butter Muddy Buddies Cool

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Make Sauce To Marinate Chicken

Time To Cook The Chicken

Assembling The Alice Springs Chicken

Garnish And SERVE!

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Prepare The Batter for The Gingerbread Muffins

Fill the Muffin Cups Then Bake

Making Icing To Decorate The Gingerbread Muffins

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How To Make Tex-Mex Party Nuts

Time To Bake The Tex-Mex Party Nuts

Time to Eat!

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How To Make Shrimp Penne Pasta Alfredo

Making The Alfredo Sauce

Add Cooked Pasta To The Alfredo Sauce

Serve Shrimp Penne Pasta Alfredo

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How Many Gingerbread Bundt Cakes Will This Recipe Make?

Another Way To Serve These Gingerbread Bundt Cakes

Great For Gift-Giving!

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How To Make Cake Doughnuts

Cut Out The Cake Doughnuts

Cooking Old-Fashioned Cake Doughnuts

Old-Fashioned Cake Doughnuts Are Done Cooking – Now What?

Looking For More DOUGHNUT Recipes?

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How I Received This Recipe For Chicken Divan

Making Chicken Divan

Time To Bake The Chicken Divan!

Time To Serve It And Eat!

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You Can Also Find Me On Social Media:
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You Can Also Find Me On Social Media:
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You Can Also Find Me On Social Media:
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