Kimmy's Mushroom and Veggie Rice

4 c water
1 c wild rice (can be purchased at Kitchen Kneads on Redwood Road)
1 tsp butter
1 1/2 tsp salt
1/2 c brown rice
8 strips bacon
2 c fresh sliced mushrooms
1 med onion, chopped
1 med green pepper, chopped
1 med red pepper, chopped
1 celery rib, sliced
1 14 oz can beef broth
2 T corn starch
1/2 c slivered almonds

In a large sauce pan bring water, wild rice, butter and 1/2 tsp salt to boil. Reduce heat, cover and simmer for 40 minutes. Then add brown rice and cover and simmer for another 25-30 minutes until tender. Cook bacon in a large frying pan until crisp. Remove from heat and crumble. Saute onion and peppers and celery in bacon grease until tender. Add broth and remaining salt to veggies and bring to a boil. Combine corn starch with 1/4 c cold water until smooth and add to mushroom mixture. Cook until thickened. Remove from heat and add bacon and almonds. Add rice until combined. Pour into a greased 9x13 casserole dish, cover with foil and bake at 350 for 25 minutes. Uncover and bake another 5 minutes.

Kimmy's Lemon Cream Chicken

6 chicken breasts
Flour, salt and pepper for seasoning
1/2 c butter

Melt half the butter in a big frying pan. Coat chicken in flour, put in butter to fry and add salt and pepper to taste. Add the remaining butter as needed to fry until chicken is done. Remove the chicken to a casserole dish, cover with foil and put in a 225 degree oven to keep warm. Make sauce.

Sauce:
2 c chicken broth
2 c whipping cream (I used milk)
5-6 Tbls fresh lemon juice
3/4 lbs fresh sliced mushrooms (I used 1 1/2 lbs cause I LOVE mushrooms!!)
3 Tbls flour

Add chicken broth to the pan drippings from the chicken and boil until the broth reduces to about 1 cup. Add 1/2 c cream or milk, lemon juice and mushrooms to both and heat for about 5 minutes. Mix the flour with the remaining cream/milk until smooth and add to the hot broth mixture, cook until thickened.

Serve over chicken. (I added the chicken breasts back into the pan and let simmer for 10 minutes)

BBQ Beef and Potato Bake

2 containers of Lloyds BBQ Beef
Instant Mashed Potatoes
Shredded Cheddar Cheese
Fried onions

Heat oven to 350. Dump BBQ beef in bottom of 9x13 casserole dish. Make instant mashed potatoes as directed (6 servings). Spread mashed potatoes over the beef. Cover with foil and back for 30 minutes. Sprinkle with shredded cheese (however much you prefer) and fried onions. Bake uncovered for an additional 5 minutes until cheese is melted.

Peanut Blossom Cookies

1 8 0z pkg (or larger) of Hershey's Kisses (found in the baking aisle - they are a little smaller than normal sized Hershey Kisses and they aren't individually wrapped)
1/2 c butter
3/4 c Creamy peanut butter
1/3 c Packed light brown sugar
1/3 c sugar
1 egg
2 Tbls milk
1-2 tsp vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
Bowl of sugar to roll dough in

Beat shortening and peanut butter in a large bowl. Add sugar and brown sugar, beat until light and fluffy. Add egg, milk and vanilla; beat well.. Stir together flour, baking soda, and salt and gradually beat into peanut butter mixture. Shape dough into one inch balls. Roll in sugar and place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown at 375 degrees. Immediately press Hershey Kiss into center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to wire rack. Allow time to cool.

Dani's Dirt Cake

1 bag Oreo's crushed
1/2 c butter, melted

Mix together. Keep 1 c aside and press rest into 9x13 pan.

Filling:

1 lg pkg cream cheese
2 c powdered sugar
16 oz Cool whip

Mix together and spread 1/2 mixture over Oreo crust in pan. Chill.

Make 1 lg package of chocolate pudding according to package instructions and spread over chilled cream mixture. Top with the remaining cream mixture and sprinkle remaining oreo's over the top.

Try not to consume the entire pan by yourself!! ;)

Dani's Oven Barbequed Chicken

*Add foil wrapped potatoes in oven at the same time and they will be ready together*

1 c ketchup
1 c sugar
1/2 c vinegar
6 Tbls soy sauce
1 tsp mustard
1/4 tsp garlic powder

Mix all together and pour over 4 -6 large chicken breasts in 9x13 casserole dish. Bake 325 uncovered for 1 1/2 hours.

Dustin's Sunday Dinner

4 frozen chicken breasts
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 soup cans milk
1 Tbls Italian seasoning
1 Tbls dried minced onions, optional
1 tsp black pepper
Sour cream, optional
Cheddar cheese, optional

In a bowl, mix together soups, milk, italian seasoning, onions and pepper. Pour into a 9x13 casserole dish. Add frozen chicken breasts and cover with foil. Cook on 350 for 1 hour 45 minutes. Serve with baked potatoes (we just set the potatoes in the oven next to the casserole dish) and top with cheddar cheese and sour cream.