One-Pan Tomato Basil Chicken

I found this recipe ages ago in the coupon section of the newspaper, but I hadn't made it in years. I don't know why it's been so long. This is really good, and so easy.

One-Pan Tomato Basil Chicken
ready in just 30 minutes

• 1 package (6.9 ounces) Rice-a-Roni Chicken Flavor
• 2 cups chopped cooked chicken
• 1 tsp. dried basil
• 2 cups broccoli flowerets, or green beans
  
• 1 medium tomato, chopped
• 1 cup (4 oz.) shredded Mozzarella cheese (optional)

1. In large skillet (10 inch), prepare Rice-a-Roni mix as package directs, except simmer 10 minutes.
2. Stir in chicken, basil, broccoli, and tomato.
3. Cover, continue to simmer 5 to 10 minutes or until liquid is absorbed. Sprinkle with cheese before serving, if desired.

Serves 4

I used cooked turkey instead of chicken, and peeled and chopped a frozen tomato. The original recipe calls for broccoli, but green beans are good, too. Also, I did not have any Mozzarella, so I used cheddar. Parmesan works, too.

More Rice-a-Roni recipes.

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Apple Cranberry Crisp

Apple crisp is good. Add cranberries, and it's even better! at least in my world...

Apple Cranberry Crisp

Ingredients:

• 3 cups chopped apples, unpeeled
• 2 cups fresh or frozen cranberries
• 3/4 cup sugar
• 1/2 t. cinnamon
• 1-1/2 cups old fashioned or quick cooking oats
  (or a combination of the 2)
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup chopped pecans
• 1/2 cup butter, melted

Directions:

1. Combine apples, cranberries, sugar and cinnamon. Mix thoroughly and place in a 2-quart casserole dish. Set aside.
2. Combine oats, brown sugar, flour, pecans, and butter. Mix until crumbly and spread evenly over fruit.
3. Bake at 350° for 1 hour or until fruit is fork tender.
4. Serve with vanilla ice cream.
   

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Sausage-Hamburger Cheese Dip

Beth and Tim made this dip last night. They mixed all the ingredients up and put them in the crockpot on low, and left it overnight. That was too much cooking for the cheese, so this is the adjusted recipe - cook everything overnight and then add the cheese the next day.

Sausage-Hamburger Cheese Dip

Ingredients:

• 2 lbs. sausage (hot)
• 2 lbs. ground chuck
• 3 chopped onions
• 1 large can mushrooms (drained)
• 1 large can diced tomatoes (drained)
• 2 cans Rotel (hot) (drained)
• 3 T. garlic powder
• 1 large brick Velveeta cheese (chopped)
• 2 cans chopped green chiles

Directions:
In crockpot add all canned items. Brown sausage and ground chuck, drain and add to crockpot mixture. Add garlic powder, and cook on low for several hours or overnight. About half an hour to an hour before serving, stir in Velveeta, cover and cook until melted, stirring occasionally. Serve with corn chips or tortilla chips.

Tim also stirred in some fresh jalepenos to spice it up, but this is quite spicy on its own.

Note: Unless you're going to have a big crowd, you might want to cut this recipe in half because it makes a lot. My 5-quart crockpot was filled to the top.

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Tangy Marinade

I jotted this recipe down on an old envelope several years ago. They were doing a segment on the news about how citrus in your marinade counteracts the carcinogens caused by grilling. I just thought it sounded good.

Tangy Marinade

• 6 T. oil
• 4 T. vinegar
• 4 T. lemon juice
• 3 T. brown mustard
• 3 garlic cloves (crushed)
• 1-1/2 t. salt

Mix; Marinate chicken several hours or overnight; grill as usual.

This makes amazing grilled chicken and should probably be called Best Marinade Ever.

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Peanut Butter Cheesecake Brownie Cups

I found this recipe in the Kraft Food & Family magazine. I didn't follow it exactly, because I practically never follow a recipe exactly. Mainly, it called for a brownie mix (13x9 inch pan size), which I didn't have, so I made my own brownies.

Peanut Butter Cheesecake Brownie Cups

for brownies:

• 2 cups sugar
• 1 cup (2 sticks) butter or margarine
• 6 T cocoa
• 4 eggs
• 1 cup flour
• 1 T vanilla

Combine cocoa and sugar; cream mixture with margarine. Add eggs; mix well. Add flour and mix. Add vanilla. Spoon batter into 20 paper-lined muffin cups; set aside.

for cheesecake:

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/4 cup peanut butter
• 1/2 tsp. vanilla

Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 minutes at 350° or until centers are set. Remove from oven and remove brownie cups to rack to cool. While they are still hot, place 4 or 5 chocolate chips on the top of each brownie cup. When chocolate chips begin to melt, use a knife to spread them over the top of each brownie cup.

I added the chocolate chips to the top because the original recipe called for Cool Whip and cherries on top, and that just didn't seem right to me, but they just needed a little something on top. I also changed the name from Brownie 'Babies' to 'Cups' because calling them babies made it sound like they should be made in the mini muffin cups, and they are definitely full size. And they are definitely yummy - I don't think you can go wrong with chocolate and peanut butter.

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