Broccoli, Cheese & Rice

This is a dish I got from Kraft Foods. LOVE it, I have had it for a about 6 years and I can even remember when I made it for the first time. I was going to a family friends house with my whole family for dinner. I was nervous because for dinners with friends I would normally make something I know would be great but was kind of in the mood to cook something different anyway, it turnout AMAZING. 

6 cups fresh broccoli florets

1 can (14½ oz.) reduced sodium chicken broth

2 cups Minute white rice, uncooked

½ lb. (8 oz.) Velveeta cheese, cup up

1½ Tbs. butter

10 Ritz crackers, crushed (my family likes more so we double the crackers)

2 Tbs. grated parmesan cheese

Melt butter in small skillet on medium-high. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in parmesan cheese. Set aside.

 Bring broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. 

Stir in Velveeta; cover. Let stand 5 minutes. Stir until Velveeta is completely melted. Spoon into dish and sprinkle with cracker crumb mixture.

Makes 12 servings, ½ cup each

Posted by Jess

Pull Apart's

This recipe is one of my favorites to make for breakfast. My mom used to make this while I was growing up. You could eat it as a desert also. 
It's very easy to make, all you need is:

Ingredients:
21 Rhodes Rolls (frozen)
1 cube butter or margarine (melted)
1/2 cup brown sugar
1 small box (3 oz)   cook and serve vanilla pudding mix


Directions:
1). Grease a bundt pan. Place rolls evenly in pan.
2). Pour butter over rolls.
3). Mix brown sugar and vanilla pudding mix, crushing up all clumps. Sprinkle dry mix over rolls.
4). Cover with plastic wrap and let rise overnight or at least 6 hours.
7). Bake at 350 for 30 minutes.
9). Take out of oven and flip bundt pan over on tin foil and remove pan.
8). Serve warm.

Posted by: Whitney

Crock Pot Chicken Cordon Bleu

Ingredients

6 boneless, skinless chicken breasts halves, thawed and patted dry

6 slices of ham (I used thinly sliced deli ham so I used 3 slices in each breast, so a total of 18 slices)

6 slices of Swiss cheese (We love cheese so I used about 2 or 3 slices, so a toal of 12 or 18)

Garlic salt, to taste

2 10 3/4-oz can of cream of chicken soup

1 cup sour cream

1/2 cup all-purpose flour

Hot, cooked rice

1. Slice chicken breast halves almost in half and place ham and cheese and a sprinkle of garlic salt inside.  Close and place in the bottom of the crock pot

2. In a mixing bowl, whisk the soup, sour cream and flour.  Spoon soup mixture over the top of the chicken and spend evenly.

3. Cover and cook on LOW for 3-5 hours

4.  Serve chicken and sauce over the hot, cooked rice

Posted by Madalyn

Peanut Butter Bars

 I am just going to call it as I see it.  These are one 

of the best desserts you are going to ever eat. 

 I am willing to say these are the 

Zimmerman family favorite.

Crust

1 1/2 sticks (6oz) butter or margarine, softened

3/4 cup sugar

3/4 cup brown sugar

3 eggs

1 1/2 cups peanut butter, divided

3/4 tsp. soda

1/2 tsp. salt

1 1/2 cups flour

1 1/2 cups oats (instant)
*see below for frosting recipe

Mix together butter, sugars, and eggs.  

Then mix in 3/4 cup peanut butter, soda, salt, flour, and oats.

Spread mixture on large greased cookie sheet (roughly 11x16)

Bake on 350 for about 15 minutes until lightly browned.

While crust is still hot spread remaining peanut butter
(3/4 cup) over top of crust.

Frosting

4 cups powdered Sugar

1 stick (4oz) butter or margarine, softened

1 tsp. vanilla

dash of salt 

1/4 cup cocoa

1/3 cup milk

Mix all ingredient, frost once crust is cooled completely.

Enjoy!!

Posted by Jen