Chicken A'La Ritz

Chicken A’La Ritz

4 C cooked brown rice (you can use white, I always use brown)
2-3 C cooked, cubed chicken
2 cans cream of chicken soup (cream of anything will work)
1 ½ C sour cream
2 C Ritz cracker crumbs
1/4 c margarine ( you can use butter or oil instead)

Spread rice in the bottom of a 9x13 dish. Mix chicken, soup, and sour cream. Spread over rice. Toss cracker crumbs with melted margarine. Spread over top of soup mixture. Bake at 350 deg for 45 minutes or until well browned and hot clear through.

Fall Dip

After School Dip

Ingredients

·        1 package (8 ounces) nonfat cream cheese

·        1 tablespoon nonfat milk

·        3 tablespoons packed dark-brown sugar

·        1/4 teaspoon pumpkin pie spice

·        1/3 cup raisins

·        Apples wedges, pear wedges, carrot and celery sticks, for dipping

Make It

1. Place cream cheese and milk in food processor or blender. Pulse until creamy; do not overbeat. Add brown sugar and pumpkin pie spice. Whirl until blended.

2. Remove mixture to small bowl; stir in raisins. Serve with dippers. Refrigerate unused portion of dip.

 I don't like raisins so I substituted Craisins for raisins

Pumpkin Chili

Pumpkin Chili

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• 1/4 cup white sugar

Directions

1.     In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Side note: I can't sit at the stove for that long so I cooked everthing ahead and combined in my crockpot on low for about 6 hours and it worked really well. 

Lion House Honey Butter

1/2 C butter, softened.....don't mess around with margarine

½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat for 20 minutes (I just beat til light and fluffy). Refrigerate for at least 3 hours. Makes 1 cup.

Put this delectable delight on a hot roll and you'll think you've died and gone to heaven!!