Arroz con Pollo (Elin)

or Rice with Chicken
1 whole chicken, cooked, deboned, meat shredded into small pieces
1 stalk celery, chopped
3 cups uncooked rice
1 Tbsp. worchestershire sauce
1 cup frozen peas
6 cups chicken broth (water and chicken oxo works great)
1 Tbsp. salt
2 carrots, chopped or sliced
1 Tbsp. soya sauce
2 onions, chopped,
1 green pepper, chopped

Saute onions, celery and green pepper in a big pot.  Add uncooked rice and fry until browned. Combine with remaining ingredients.  Cook until rice and vegetables are done.
This recipe also tastes great if you substitute the chicken for shrimp - everything else stays the same.

Chewy Brownies (Elin)

 1 cup butter or margarine
2 cups brown sugar
2 eggs
2 tsp. vanilla
2/3 cup cocoa
1 cup flour
2 cups chocolate chips

Mix in order given.  Pour into greased 9x13 pan.  Bake in 350 degree F oven for 20 minutes.

Spinach Bacon Quiche (Elin)

4 eggs
2 cups milk
1 1/4 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled
1 small onion, sauted in bacon grease
1 tsp. seasoning salt
1/2 tsp. prepared mustard
1 pkg. frozen chopped spinach, cooked and drained
1 (9 inch) unbaked pastry shell

In a large bowl beat eggs, whisk in milk, 1 cup cheese, onion, bacon, seasoning salt and mustard.  Add spinach.  Pour into pie shell.  Sprinkle with remaining cheese.  Bake at 400 degrees F for 40 minutes or until knife inserted halfway between the center and the edge comes out clean.  Enjoy!!

 

Easy, Cheesy, Scalloped Potatoes (Erin)

1 pkg. (250 g) PHILADELPHIA Cream Cheese, softened
1/2 cup sour cream
1 cup 25% less sodium chicken broth
3 lb. red potatoes, thinly sliced (about 12 cups)
1 pkg. (200 g) KRAFT Double Cheddar Shredded Cheese, divided

1 PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, and 1-3/4 cups of the cheese; stir gently to coat all ingredients.
2 SPOON into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
3 BAKE 1 hour or until heated through and potatoes are tender.

**Note:  it tastes really good with more cheese, so put on as much as you want!

Cookie Dough Truffles (Erin)

 1/2 cup softened butter (unsalted)
3/4 cup packed brown sugar
2 cups all purpose flour
1 can (14 oz) sweetened condensed milk
1 tsp vanilla
1 small (4 serving) instant vanilla or chocolate pudding mix
1/2 cup mini chocolate chips
1/2 cup nuts (optional)
approx. 2 cups milk chocolate (jersey milk or lindt chocolate bars are great!)

In mixing bowl, cream butter with brown sugar until light and fluffy.  Add flour, condensed milk, pudding  and vanilla.  Mix well.  Stir in mini chips and nuts.  Shape dough into 1-inch balls (smaller is better, as they are very sweet) and place on parchment or wax paper lined tray.  Cover and refrigerate approx 1 hour (or freezer 15-20 minutes).   Melt chocolate and roll balls in it, place back on parchment paper-lined trays, refrigerate.  Take out 15 minutes before serving to let soften a bit.  Can freeze dough balls (before rolling in chocolate) to serve at later date.