Cheesy Ranch Chicken and Penne Casserole

Ingredients:
4-6 chicken breasts cooked and shredded or cubed (or 3 cans chicken drained)
1 large bottle light (or fat free) Hidden valley ranch dressing
1 box penne pasta cooked and drained
fresh mushrooms sauteeed (or canned drained)
2 C reduced fat shredded mild cheddar cheese
2 C season panko bread crumbs
3 tbs margarine melted

Method:
Prehea oven to 375. mix cooked pasta mushrooms, chicken and ranch dressing together in a bowl. Pour into sprayed casserole dish sprinkle cheese over top. in seperate bowl mix melted margarine and bread crumbs until well coated. Sprinkle over top of cheese bake for 25 mins @ 375. Serves 8-10

To Die for Cinnamon Rolls

-1 2/3 cups warm milk

-2 Tbsp. yeast

-1/2 cup sugar

-1/2 cup butter, melted

-2 eggs

-1 1/2 tsp. salt

-6-7 cups unbleached flour

-cinnamon (about 3 Tbsp.), brown sugar (about 8-10 Tbsp.), and melted butter (almost 1/2 cup)

Combine warm milk, yeast and sugar. Let sit for five minutes. Then add melted butter, eggs, salt and four cups of flour. Mix thoroughly, add remaining flour. Dump out onto a thickly floured surface and knead well, (about 5 minutes,) until a soft dough is formed. Oil bowl lightly. Let rise for one hour. (Here comes the fun part!) After dough has risen for it's hour, roll out into a rectangle that is approximately 1/4 thick. Slather melted butter rather generously all over rectangle. Sprinkle cinnamon and brown sugar on according to taste. Simply roll the rectangle from one long edge to the other tightly. Slice (about a 1/2" thick), place in greased pan and let rise for another hour. (Make sure not to place your cinnamon rolls too closely in your pans, or the insides will pop up!) Bake at 375 degrees for 15 minutes (or until toothpick comes out clean). 

If you'd like to...  while your cinnamon rolls are still nice and warm, top with icing. To make icing, simply combine powder sugar, milk and vanilla until you have a nice smooth consistency. Pour over rolls.

Mrs. B's Baked Beans

Description: Best baked beans you will ever eat!! LOL

Recipe Ingredients

Two 48 oz jars great northern beans (white) One pound of bacon One onion, chopped fine (or you can just use onion powder, that’s what I do) 3 tablespoons yellow mustard 10 drops of liquid smoke 3 tablespoons Worcestershire sauce 1 ½ cups ketchup 4 cups brown sugar

Recipe Instructions

Cut bacon in 2 inch pieces, Partially cook in microwave, (to get rid of the fat) then throw in colander and rinse with hot water. Mix all ingredients together. Cover with lid Let bake at 325 Check after 3 hours Stir and continue to cook until they are to your desired consistency I usually make them the day before and take them out of the oven after 3 hours, and put them in the refrigerator until the next day when I want them warmed, put them in the crock pot to warm through and serve when warm!

Baked Zucchini Au Gratin

1/2 c. yogurt
1 egg
1 tbsp. fresh parsley, chopped
1 teaspoon fresh dill weed
3 tbsp. feta cheese, crumbled
2 medium zucchini, chopped
1/2 c. mushrooms, chopped
2 tomatoes, chopped
1 clove garlic, minced

Steam zucchini and mushrooms until barely tender. Preheat oven to 350 degrees. In a medium sized bowl, mix together egg, herbs, cheeses, and garlic. Place zucchini and mushrooms in a greased casserole dish. Pour cheese mixture on top. Bake for about 15 minutes.

Zucchini & Rice Casserole

3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. monterey jack cheese, grated
Salt and pepper

Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with  the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered, until vegetables are tender (about 1 1/2 hours).

Whole Wheat Zucchini Bread

3 beaten eggs
1 cup vegetable oil
2 cups brown sugar, firmly packed
2 cups ground zucchini
2 tablespoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped nuts

Mix together eggs, oil, brown sugar, zucchini and vanilla extract in a large bowl.

In a separate bowl, combine flour, baking soda, salt, baking powder and cinnamon. Add flour mixture to zucchini mixture, stir until smooth. Fold in nuts.

Pour batter into large loaf pan, or two smaller ones.

Bake at 325 degrees for 75 minutes, or until a wooden pick inserted in the center comes out clean.
 

Zucchini Bread

3 eggs
1 C. oil
2 C. sugar
2 C. grated Zucchini
3 tsp. Vanilla
3 C. flour
1 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Nuts (optional)

Mix all ingredients in a bowl until well mixed. Pour into greased loaf pans and bake at 325 degrees for 1 hour, but check loaves after 45 minutes. A toothpick inserted into the center of the loaf will come out clean when the loaf is done.
will make 5 mini loaf pans or 2 regular loaf pans.


Generally:
Mini loaf pans will take 45 minutes to cook
normal loaf pans will take 1 hour