Mom's Rice

My mother in law makes this rice & it is so good! I think I could eat the entire pan by myself. So super yummy! You won't regret trying this recipe out. Great with chicken, beef or pork.

Serves 4-6


1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 cup long-grain white rice, uncooked
1/2 stick butter
1 small can sliced mushrooms

Place rice in a 9x9-inch deep casserole dish
Mix French onion soup and consomme; pour over rice.
Cut butter in pats and place in dish.
Cover and bake 1 hour at 350 degrees.

Herbed Chicken in Pastry

Found this yummy recipe on Campbell's website. It was really good. I can't wait to try it with a different stuffing, like a jelly with cream cheese or french onion dip. I served it with oven baked tomatoes.

Serves 4

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
Ground black pepper (optional)
4 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons butter
1 container (4 ounces) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.

Gorilla Bread

If you like monkey bread, then you will like Gorilla bread. Yummy Yummy Yummy!!!! A friend posted that she was making this & I had to try it. I have posted the recipe as it was given, but I put a note at the bottom on how I think the recipe could be improved.

1/2 cup granulated sugar
1 Tablespoon cinnamon
1 cup (2 sticks) butter
2 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count; pay attention to the ounce size of the can)
1 1/2 cups coarsely chopped walnuts (optional)


Preheat the oven to 350 degrees F.


Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with 1/2 of the cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.


Note- I think it would be better if you mixed 3 tablespoons of cinnamon sugar into the cream cheese. That way it is cinn. & sugar cream cheese & you don't end up with a bite of unflavored cream cheese.

Can be served as dessert or as breakfast with a cup of coffee.