Rice Casserole

The past several months I have been cooking a lot.  I haven't gotten around to blogging so here's a start.

Grandma Dibble made this often.  It's really easy to make and you can even make this ahead of time. 

 I really like this with chicken as a main dish.

Rice Casserole

1 pt. sour cream

1 small can of diced green chiles

1 can cream of celery soup

2 c. shredded cheddar cheese

2 c. cooked white rice

Combine sour cream, green chiles, soup, and cheddar cheese.  Stir together thoroughly.  Add rice and stir well.  Bake in casserole dish at 375 degrees for 45 minutes.

Enjoy!  If you try it tell me what you think!

Fruit Pizzas

For dessert I made individual fruit pizzas.  It was fun to come up with each design.  I used strawberries, raspberries, and blueberries.  For the crust I used sugar cookies.  The filling was a cream cheese frosting. They were really good and everyone liked them!

BIG update

Here's what I've been up to:

Reindeer Run

 

Camelback Hike

   

Cooking with Mom in our new Christmas aprons made by Whitney

 

Birthday Dinner at the Gecko Grill

 

The Frog Princess

Other movies:

Avatar (2x)

Blind Side

Julie and Julia

  

Shamrock Farms

  

Sugar Bowl with Margaret

Breakfast Casserole

For General Conference weekend I found a new recipe to try. It was so amazing at break the fast that I had to track down the person who brought it and ask for the recipe. Sister Wagstaff is so sweet to share this with me. This recipe is super easy. It just takes lots of time to be in the fridge and cook. enJOY!

BREAKFAST CASSEROLE
Ingredients:
12 oz breakfast sausage links
6 english muffins, cut into 1-inch cubes
1/4 cup butter, melted
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milks
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 bacon bits

Directions: Cook sausage according to package directions, Cool slightly, cut into 1/4-inch slices. Place english muffin cubes in a greased 9x13 inch baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand for 5 minutes.
Makes 12 servings.

Next breakfast receipe to try Sister Mecham's Spinach Egg Quiche

Spring Break Monday March 9

Many people ask me what I am doing for Spring Break and a reply "nothing" (sometimes it's okay to relax right?). Well so far I've been very busy. Here is what I did today:
I woke up (yeah!)
Mom and I ate at our favorite resturant Aracida Farms and followed by some dessert at the Sugar Bowl.
I bought this:

And this: it's a magnet
(isn't it cute plus it goes great with my happy theme)


I went to the gym and then made dinner. The dinner turned out really good (I was surprised!). Here is the recipe.

Easy Tortellini Soup

I've done this a couple of times and just had to share. Enjoy!

Easy Tortellini Soup
1 can (14.5 oz.) diced tomatoes with spices
2 cans (14.5 oz. each) roasted garlic chicken broth
1 pkg. (9 oz.) Three Cheese tortellini
1 cup torn baby spinach leaves – from packaged salad
¼ c. shredded Parmesan cheese
Salt and Pepper

Combine undrained tomatoes and broth in a large saucepan. Bring to boil over high heat. Reduce to med.-high heat and add tortellini. Cook until heated, about 7 mins. Stir in spinach; cook until wilted and heated through – about 1 min. Season to taste with salt and pepper. Divide among 4 serving bowls. Top each with about a Tablespoon of cheese. Serve with garlic bread and salad made with left over spinach.

Serves : 4 Prep time: 5 mins. Total time: 20 mins.

*Once I used 1 large can of diced tomatoes (28 oz.), 1 can of chicken broth, and 1 can of tomato soup, then cooked as directed.