No Peek Chicken and Rice

5 boneless, skinless chicken breasts

2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)

1 can cream of celery soup, (10.25 oz each)

1 can cream of mushroom soup, (10.25 oz each)

¼ teaspoon garlic powder

1 ¼ can water, (soup can)

1 pack Lipton Onion Soup Mix, 

Preheat oven to 350 degrees. Season chicken lightly with salt and pepper. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, onion soup mix and water in a 9x13-inch baking dish. Mix well.

Place chicken evenly on top of rice mixture. Cover tightly with aluminum foil and bake 1 hour 30 minutes. Remove from oven and let rest 5 minutes.

Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

From: https://www.halfscratched.com/one-pan-no-peek-chicken/#mv-creation-18-jtr

Pork Marsala Recipe

 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)

kosher salt and freshly-ground black pepper

1/4 cup all-purpose flour, plus 2 tablespoons

1 tablespoon olive oil

2 tablespoons unsalted butter

8-10 ounces cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices

1 large shallot, chopped (about 1/3 cup)

3/4 cup dry Marsala wine

1/2 cup chicken stock

1 tablespoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary, chopped

1/3 cup heavy cream

Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess. 

Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate and tent with foil to keep warm.

Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes. 

Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened. 

Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.

Add pork back to the pan with any accumulated juices and simmer for 2 minutes.

Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice. 

Serve with mashed potatoes or noodles.

From: https://stripedspatula.com/creamy-pork-chops-marsala/#wprm-recipe-container-8532

Mud Pie

 1 (6 ounce) chocolate sandwich cookie crumb crust

1 quart coffee ice cream, divided

1 (12 ounce) package mini chocolate chips

1 (12 ounce) jar hot fudge topping

½ (18 ounce) package crushed chocolate sandwich cookies, divided

1 (8 ounce) container frozen whipped topping, thawed

¾ cup chocolate syrup

Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.

Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.

Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.

Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.

Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.

Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

From: https://www.allrecipes.com/recipe/219024/best-mud-pie/

Cheesy Pork Chops and Peppers Casserole

4 boneless pork chops

2 red bell peppers

1 large onion

1 (7 1/4 ounce) package chicken rice-a-roni

1 lb monterey jack pepper cheese, grated

1/2 teaspoon ground cumin

1/8 teaspoon ground cayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

2 -3 tablespoons olive oil

Directions:

Preheat oven to 375 degrees.

Lightly grease 13 x 9 baking dish.

Prepare rice a roni to package directions, when rice is tender spread rice in an even layer in bottom of baking dish.

Combine cumin, cayenne, chili powder, garlic powder, salt and pepper in a small bowl and mix well.

Sprinkle seasoning on both sides of pork chops.

Brown pork chops in 1 tbsp olive oil skillet over medium heat until just lightly browned on both sides and then place chops on rice in dish.

Slice bell peppers and onion into rings and saute in 1-2 tbsp olive oil in skillet over medium heat 5-10 minutes until tender.

Place sauted onion and peppers over pork chops.

Top dish with grated pepper jack cheese.

Bake uncovered 30 minutes until pork chops are cooked through and cheese is browned and bubbly.

From: https://www.quickneasyrecipes.net/cheesy-chops-and-peppers-casserole/

Strawberry Crunch Cake

 Cake

1 (15.25-oz.) box white cake mix, plus ingredients called for on the box

1 (3-oz.) box strawberry Jell-O

Frosting

1 Can of Cream Cheese Frosting or see below recipe for homemade Frosting

**One 8-ounce pkg cream cheese, softened

¼ cup butter, softened

1 tsp vanilla extract

1 Tbsp orange juice

¼ cup heavy cream

3 - 3 & ½ cups powdered sugar

Topping

24 vanilla sandwich cookies, such as Golden Oreos 

4 Tbsp. (1/2 stick) unsalted butter, melted

1 (3-oz.) box strawberry Jell-O

Fresh strawberries, halved lengthwise, for serving

Cake

Step 1

Preheat oven to 350°. Grease a 13"-x-9" baking pan with cooking spray. Prepare cake according to package directions and add Jello Mix.

Once cake is cool, frost with Cream Cheese Frosting

Topping

Step 1

In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour butter over crumbs, sprinkle with Jell-O powder, and stir to combine.

Step 2

Sprinkle crumb mixture over frosting, then lightly press down on crumbs to adhere.

747 Wing Sauce

 747 Wing Sauce

***ORIGNAL RECIPE ***

10 Servings

4 1/2 Cups Franks

1 1/2 Cups Margarine

1 Cup Mango Juice

1 1/2 Cup Brown Sugar

2 TBSP Chili Powder

2 TBSP Garlic Powder

2 TBSP Onion Powder

2 TBSP Black Pepper

1 1/2 TBSP Cayenne Pepper

5 Servings

2¼ cups Franks

¾ cup Margarine

½ cup Mango Juice

¾ cup Brown Sugar

1 tbsp Chili Powder

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Black Pepper

1 tbsp Cayenne Pepper

2 servings 

¾ cup 2 tbsp Franks

¼ cup 1 tbsp Margarine

3 tbsp 1 tsp Mango Juice

¼ cup 1 tbsp Brown Sugar

1 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Black Pepper

1 tsp Cayenne Pepper

Sweet Potato Casserole

 4-5 large sweet potatoes (orange yams)

3 large eggs

1/2 cup evaporated milk , or substitute cream, or half and half

1 teaspoon vanilla extract

1/2 cup granulated sugar

1/2 teaspoon salt

1/4 cup butter , melted

For the topping:*

3 Tablespoons butter

1/4 cup all-purpose flour

1 cup light brown sugar

1 cup pecans , chopped

Cook Potatoes: Place the sweet potatoes in a large pot.  Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer.  Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.

Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down.  Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.

Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.

Pour mixture into a lightly greased casserole dish. Anything around the size of an 8×11'' , 9×13'' or even a deep dish 10'' pie pan will work.

Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. 

Bake at 350 degrees F for 35-40 minutes.

Store leftovers in the refrigerator for 4-5 days.

Notes

Topping: To add a marshmallow topping instead, top the casserole with a layer of miniature marshmallows and bake for about 25 minutes, or until the marshmallows are puffy and browned. 

Make-Ahead Instructions: You can prepare this easy sweet potato casserole recipe 1-2 days in advance. First make the filling and smooth into your baking dish. Make the topping, but store seperatly. Add topping before baking. Here are some other great Make-Ahead Thanksgiving recipes.

Freezing Instructions: Prepare the sweet potato casserole completely, but don’t bake it. Cover with a double layer of aluminum foil and freeze for up to 3 months.  Thaw overnight in the refrigerator. Allow it to come to room temperature for 30 minutes on the counter before baking.

https://tastesbetterfromscratch.com/sweet-potato-casserole/