French Onion Chicken Casserole

Ingredients: 

3 cups cooked chicken chopped

1 cup or can french style green beans

1 cup cheddar cheese shredded

1 cup sour cream

1/2 cup mayo

1 can cream of chicken

6 oz French’s fried onions or crushed ritz crackers

Instructions: 

Preheat oven to 350 and coat a 9×13 baking dish with cooking spray.

In a large bowl, stir green beans, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish.

Bake uncovered for 30 minutes. Sprinkle fried onion and cook another 5 minutes. Let stand 5-10 minutes. Enjoy!

Source: Liluna

Texas Carne Asada Dry Rub

Ingredients:

• 2 ½ T Kosher Salt
• 1 T Black Pepper
• 2 T Texas Chili Powder (Gebhardt’s or Mexene recommended)
• 3 T Granulated Garlic
• 3 T Onion Powder
• ½ t. Cayenne (may use more according to your tastes)

Instructions:

Combine all of the measured spices into a mason jar or a
plastic bag and shake well.

If you prefer to make this a wet recipe, add the juice of 2 limes and marinate for several hours. Cook as usual.

Source: Urban Cowgirl Life

Virgin Strawberry Daiquiri

Ingredients

12 ounces (2 cups) frozen strawberries

¼ cup simple syrup (50/50 sugar water boiled)

3 tablespoons lime juice, fresh squeezed

1 cup lemon lime soda (Sprite)

3/4 cup water

Instructions

Place all ingredients in a blender and blend until a smooth, thick puree forms.

 

Homemade Lemonade

Ingredients: 

2 cups sugar

10 cups water divided

2 cups freshly squeezed lemon juice from about 10 lemons

Instructions 

• To get the most juice from the lemons you will want to soak them in hot water for about 10 minutes.
  
• While the lemons are soaking, make the syrup: Combine sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar has dissolved. Remove from the heat and allow to cool. Once syrup has reached room temperature, cover, and place in the refrigerator to chill for 30 minutes.
  
• Remove lemons from the hot water and allow them to cool enough to handle. Firmly roll each lemon on the countertop a few times. Cut lemons in half and juice them. Remove all the seeds but leave the pulp. Set juice aside until syrup has chilled.
  
• To mix the lemonade, combine chilled syrup, lemon juice, and remaining 8.5 cups water in a pitcher. Stir and serve over ice.

Variations:

Limeade: Simply substitute the lemons for limes.

Strawberry Lemonade: Place about 1 cup sliced strawberries in a bowl with 2 tablespoons sugar. Let sit for 5 minutes, then mash with a fork or use a food processor to puree. Mix strawberry puree into the lemonade, using more or less to taste.

Brownies

Ingredients:

1/4 Cup Butter

1 egg, beaten

1 tsp vanilla

2 1/4 C Brownie Mix

1 TBS water if dough needs more moisture 

Optional:

1/2 cup chopped nuts

1/2 cup chocolate chips

Directions: Preheat oven 350. Grease and flour an 8 inch pan. Combine egg, vanilla and brownie mix butter beat until smooth add water if needed stir in nuts/chocolate chips bake 30 mins until edges separate from pan.

Make ahead Brownie Mix

 Ingredients:

6 C. all purpose flour

8 C. Sugar

1 8oz can unsweetened cocoa

4 tsp baking powder

4 tsp salt

2 C. shortening or add 1/4 C butter in each recipe.

Directions: In a large bowl, sift together flour, baking powder and salt. Blend well.

Brownies