Friday, May 29, 2009

Foil-Pack Taco Chicken Dinner

Foil-Pack Taco Chicken Dinner by Kraft
4 chicken breast halves
4 t taco seasoning mix
2 c thinly sliced peeled potatoes
1 c shredded Mexican cheese
1/2 c salsa
1/4 sour cream

1. Preheat oven to 400. Sprinkle chicken evenly with seasoning. Place 1/2 c of potatoes on center of each of 4 large sheets of foil; top each with 1 breast, 1/4 c of cheese, and 2 T salsa.
2. Bring up foil sides. Double fold top and both ends to seal, leaving room for circulation. Place on 15x10 pan.
3. Bake 25 minutes or until chicken is cooked and potatoes are tender. Let stand 5 minutes.
4. Release steam before opening. Top each with 1 T sour cream.

I made this in October 2006. I remember the chicken wasn't cooked through. This wasn't a meal that I'd rant over. It was easy though.

Thursday, May 28, 2009

Prosciutto and Goat Cheese Pizza

Prosciutto and Goat Cheese Pizza by Semi Homemade with Sandra Lee
10 oz baked, thick crust
1/2 c marinara sauce
1 c shredded mozzarella cheese
3 oz thinly sliced prosciutto
1 oz soft goat cheese, crumbled
2 T fresh basil, chopped

1. Preheat oven to 425.
2. Lay pizza crust on foil-lined pizza pan (I use my Pampered Chef stone). Spread sauce evenly over crust.
3. Sprinkle mozzarella over crust, leaving 1" border around the edge.
4. Arrange prosciutto on top.
5. Sprinkle goat cheese over prosciutto.
6. Bake until prosciutto is crisp and cheese is melted, about 12 minutes.

In my opinion: This was a flavorful pizza but the abundance of flavors from the Boboli crust took over. I'll try it with another crust next time.

Wednesday, May 27, 2009

Crispy Rosemary Chicken

Crispy Rosemary Chicken by Kraft
3/4 c Grape Nuts
1/2 t garlic salt
1/2 t dried rosemary, crushed
1/8 t pepper
4 small boneless, skinless, chicken breasts
1 T vegetable oil

1. Preheat oven to 400. Finely chop cereal. Mix with seasonings in shallow dish.
2. Brush chicken lightly with oil, then dip in cereal; coating both sides. Place in greased 10x5x1 or on baking sheet.
3. Bake 20-25 minutes.
4 servings

In my oopinion: This ws pretty good. It was a nice change to plain ol' chicken.

Tuesday, May 26, 2009

Pat's Teriyaki Chicken

Pat's Teriyaki Chicken This is my friend's mom's recipe
8 chicken breasts
1 pk slab peppered bacon
1 bottle KC Masterpiece Honey Teriyaki Marinade

1. Cut breasts in half.
2. Wrap 1/2 piece bacon around each.
3. Place seam-side down in 10x12 dish sprayed with Pam.
4. Pour marinade over.
5. Bake at 350 for 45 minutes.

Monday, May 25, 2009

Cordon Bleu Casserole

Cordon Bleu Casserole by
12 oz fettuccine Florentine, regular
1 T butter
8 oz fresh mushrooms, sliced
1 1/2 c cooked, diced chicken
1 1/2 c diced, smoked ham
1 can cream of celery soup
1 can cream of chicken soup
5 oz can evaporated milk
1 1/2 c shredded Swisss cheese, divided

1. Heat oven to 350. Bring a large pot of water to a boil and cook fettucine as directed. Do not overcook. Drain and return to pot.
2. While pasta cooks, heat butter in a medium saute pan. Add mushrooms and cook, stirring until golden, about 5 minutes. Set aside.
3. Combine chicken, ham, soups, and evaporated milk in a large bowl. Add mushrooms and half the Swiss. Toss half of the soup mixture with the cooked fettuccine.
4. Spray 9x13 baking dish with nonstick spray and pour fettuccine mixture in. Top with remaining soup mixture, spread to distribute evenly and sprinkle with the remaining cheese.
5. Bake for 30-45 minutes, until heated through. Toss lightly before serving to distribute the sauce.

8 servings

I wonder if this would be good to divide in half and freeze.

Bruschetta Chicken Bake

Bruschetta Chicken Bake by Kraft
14 1/2 diced tomatoes, undrained
2 cloves garlic, minced
6 oz stuffing mix for chicken
1/2 c water
1 lb breasts, cut bite-sized
1 t dried basil
1 c mozzarella, shredded

1. Preheat oven to 400. Place tomatoes with liquid in medium bowl. Add garlic, stuffing, and water. Stir until stuffing is moistened, set aside.
2. Place chicken in 13x9. Sprinkle with basil and cheese. Top with mixture.
3. Bake 30 minutes.

In my opinion: This meal was very easy but I'd say the flavor was just, "okay."

Sunday, May 24, 2009

Memorial Day Menu

I don't think Stephen and I have ever done anything special for Memorial Day before. As a matter of fact, he probably had to work on Memorial Day in the past. This year he is off so we are starting a new tradition.

We are having Ribs, my rosemary corn on the cob, Paula Deen's Texas Potato Salad, and a dessert. I'm not sure what dessert we'll have yet but I'm leaning towards Paula Deen's Best Strawberry Shortcake EVER!


Snickerdoodles by (Betty Crocker)
1 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c sifted flour
2 t cream of tartar
1 t baking soda
1/2 t salt
2 T sugar
2 t Cinnamon

1. Mix shortening, sugar, and eggs together thoroughly.
2. Sift the flour, cream of tartar, soda, and salt together and stir in.
3. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 T sugar and the 2 t cinnamon. Place about 2" apart on ungreased baking sheet. Bake until lightly browned but still soft. (They puff at first, then flatten).

5 dozen 2" cookies

In my opinion: These weren't the greatest Snickerdoodles I've ever had. I was surprised since this was a Betty Crocker recipe. I'll keep looking until I find a better one.

Saturday, May 23, 2009

Peanut Butter Fudge

My husband's Peanut Butter Fudge
3 c sugar
3/4 c unsalted butter
2/3 c evaporated milk
12 oz bag peanut butter morsels
7 oz jar marshmallow creme
1 t vanilla extract
1 c chopped walnuts or pecans optional

1. In a 2-qt saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constatnly; remove from heat.
2. Stir in morsels, creme, vanilla, then nuts.
3. Pour into a greased 13x9x2 pan.
4. Cool to room temperature before slicing.

Friday, May 22, 2009

Green Chile Chicken Soup

Green Chile Chicken Soup recipe from a friend

can Northern beans (or cannelini)
can chopped Green Chiles
can shredded chicken
can chicken broth
can shoepeg corn
*I also add 1 c instant rice, uncooked

garnish: shredded cheese
sour cream
tortilla chips

Dump it all into the pot, heat at about medium until heated through. Serve!

In my opinion, this was fabulous. The first time I tried it I went back for seconds and would have have thirds but I didn't want to look like a pig.

Thursday, May 21, 2009

Grilled Baked Potatoes

Grilled Baked Potatoes by Kraft

4 medium baking potatoes, scrubbed
1 T oil
1 t salt
1/2 c sour cream
1/2 c shredded cheddar
1/4 c sliced green onion
1/4 c bacon bits

1. Preheat grill to medium-high. Pierce potatoes. Rub with oil; sprinkle with salt.
2. Place on microwavable plate. Microwave on high 8 minutes turning halfway.Place on greased grate of grill.
3. Cook 12-15 minutes til crisp and browned, turning occasionally. Split and serve.

In my opinion: These were good, tasted like a baked potato, nothing fancy.

Wednesday, May 20, 2009

Talerine Beef Casserole

Talerine Beef Casserole from a friend

16 oz bag egg noodles
3 garlic cloves
olive oil for sauteing
2 cans corn
1/2 red onion, chopped
1/2 green bell pepper, chopped
1 1/2 lbs ground beef
28 oz diced tomatoes
1 lb cheddar cheese, shredded

1. Pre-heat oven to 350 and bring large pot of salted waterto a boil for the noodles.
2. Heat 2 T of oil on medium-high heat in a LARGE pot. Add the onions and bell peppers; saute until softened. Add garlic; cook for a minute more. Add tomatoes. Bring to a simmer; let cook for 10 minutes. Lower heat to warm.
3. In a separate skillet, heat to medium-high. Brown the meat. Sprinle salt over the meat while browning. Once browned, use a slotted spoon to remove meat from the pan; put in with the tomatoes, onions, and peppers.
4. Add the egg noodles to the boiling water. Cook as directed. Strain when cooked, but still a little firm.
5. Add egg noodles, corn, and about 2/3 of the cheese to the large pot of beef and tomato mixture. Gently mix in. Transfer mixture to 3 or 4 8x8 casserole pans (I line with foil). Sprinkle remaining cheese on top. Place in the oven . Cook for 30 minutes (can go as long as one hour).

In my opinion: This recipe sounded funky when I got it but after lots of procrastination, I finally tried it and was pleasantly surprised. Right after I popped the extra dishes in the freezer, I found out a friends' family was sick so I took one to her. She said her mom made it when she was a child and she just loved it. This uses a lot of dishes but remember, you are making 3 or 4 meals!

Tuesday, May 19, 2009

Crock Pot Sausage, Cream Cheese, and Rotel Dip

Crock Pot Sausage, Cream Cheese, and Rotel Dip by Crock Pot 365 Days

8 oz cream cheese
1 can Rotel, drained
1 lb breakfast sausage, browned and drained (I brown about 5 lbs at a time, divide by the pound, and freeze)

1. Put cream cheese in Crock Pot. Chop the sausage and add on top. Drain the Rotel and add it.
2. Cover and cook on low for about 90 minutes, or on high for 45. Stir well and serve.

In my opinion: I loved this dip! But I love all of the ingredients separately so it was no surprise.

Monday, May 18, 2009

Hamburger Noodle Casserole

1. Cook pasta according to directions.

2. Mix softened cream cheese with cottage cheese.

3. Mix browned ground beef with your favorite pasta sauce.

4. Spread cheese mixture on top of noodles.

5. Spread meat mixture on top of cheese mixture.

6. Sprinke cheese over the top. Bake for 30 minutes.

7. Enjoy!

Hamburger Noodle Casserole from my friend Heather Anne
-1 pkg egg noodles, cooked according to pkg directions (7 minutes)
-8 oz cream cheese, softened and 8-12 oz cottage cheese MIXED TOGETHER
-1 lb ground beef, browned (I always brown about 5 lbs at a time and keep in freezer) and
1 jar spaghetti sauce MIXED TOGETHER
-2 cups shredded cheese (any kind: cheddar, Italian, etc..)

1. Layer egg noodles, cheese mixture, and beef mixture into 2 8x8 pans (or 1 9x12). I always line one pan with foil so I can freeze it uncooked). Cover with shredded cheese.
2. Bake uncovered at 350 for 30 minutes.

NOTES 2/4/10
I decided to make this meal for a meal swap. I learned a lot:
-Get the cream cheese out hours before you start and open the packages plus cut the cream cheese into cubes for easier mixing.
-Start the pasta first and let a few batches finish before you begin the ground beef. I thought it would be a great idea to use my stock pot with the strainer insert so I could save the hot water rather than using new, cold water everytime. It took 30 minutes to bring the water to a boil the first time and almost 30 minutes to bring the same water back up to a boil after pullin the insert and dumping the noodles!
-Have everything out and ready to go to make it faster, including your meat strainer with a large bowl to catch the grease, a bowl to mix the chream cheese and cottage cheese, and a bowl to mix the meat and sauce. Once you have noodles in every pan you can go, go, go!
-If you have a friend who is about to have a baby, make an extra one and freeze it to pass along to her.
-I decided to calculate the cost since I purchased all ingredients at once and I am OCD like that. I shopped at HEB and this is what it cost me:

noodles $1. 44 ea
Philly cream cheese $1. 29 ea
Cottage Cheese (bought 24 oz) $ .60 ea
spaghetti sauce $1.89 ea
ground beef (bought 5 lbs) $ 1.60 ea
mozzarella cheese 2 cups $1. 88 ea

$8.70 for 8-10 servings

It took almost 3 hours to complete 6 meals but it would have been quicker if the water didn't take so long to boil.

Sunday, May 17, 2009

Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole (I don't know where I got this recipe)

6 beaten eggs
10 slices of bread
1 1/2 c milk
2 c grated sharp cheddar cheese
1/2 lb sausage
salt and pepper
yellow mustard (optional)

1. Brown and crumble the sausage. For a time saver...I have this already done and in the freezer.
2. Spread mustard on one side of the bread and cut bread into quarters. Beat egg and milk together with salt and pepper to taste.
3. Spray inside of Crock Pot with nonstick cooking spray. Layre bread, cheese, and sausage in CP. Pour milk and egg mixture over everything. Cook on low 8-12 hours.

In my opinion: This was a great recipe but the taste of the mustard was too much for me. We won't use it next time.

Saturday, May 16, 2009

Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins by Betty Crocker
1 egg
2 c Bisquick mix
2/3 c milk
1/2 c white baking chips
1/3 c sugar
2 T vegetable oil
1 c raspberries

1. Heat oven to 400. Grease bottoms only of muffin tin or place baking cups in muffin pan.
2. Beat egg slightly in medium-sized bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
3. Bake 15-18 minutes or until golden brown. Cool 5 minutes; remove from pan.

*drizzle melted white chocolate over the top.

In my opinion: These were pretty good. I've never made homemade muffins before so I have nothing to compare the texture to. We'll make them again.

Friday, May 15, 2009

CP Cream Cheese Chicken

CP Cream Cheese Chicken by Crock Pot 365 Days a Year
1 can cream of something soup
1/2 c chicken broth
frozen chicken pieces (we used about 2 lbs of chk breasts)
packet of Italian salad dressing mix
2 cloves minced garlic
block of cream cheese (to add later)

1. Put everything except for the cream cheese in the crock pot. Cook on low for 6 hours, or until the chicken is cooked and begins to shred.
2. Shred the chicken with 2 large forks, and mix in the block of cream cheese. Switch the Crock Pot to high and cook for another 30 minutes, or until the cream cheese is fully melted.
3. Serve over pasta (or rice).

In my opinion: This was a delicious recipe. We'll definitely have it again.

Thursday, May 14, 2009

Ultimate Party Meatballs (Crock Pot)

Ultimate Party Meatballs (Crock Pot) by Ocean Spray and Heinz

16 oz can jellied cranberry sauce
12 oz bottle Heinz Chili Sauce
2 or 2 1/2 lb bag frozen meatballs, pre-cooked, cocktail size

1. Combine sauces and pour over meatballs in slow cooker.
2. Cover and cook 4 hours on high.

In my opinion: These were great! My husband and I made them for our own little sports party and again a few weeks later for Caleb's 3rd birthday party. Several people asked for the recipe.

Wednesday, May 13, 2009

Montreal Peppered Steak

Montreal Peppered Steak by McCormick
1/2 c olive oil
1/4 c soy sauce
4 t McCOrmick Grill Mates Montreal Steak Seasoning
2 lbs sirloin or strip steak (we got NY strip on sale)

1. Mix all ingredients, except steak, in large resealable bag or glass dish. Add steak; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 8-10 minutes per side or until desired doneness.

In my opinion: This was a good steak! It was very moist. We used the leftovers to make fajitas.

Tuesday, May 12, 2009

Southwest Chicken Skillet

Southwest Chicken Skillet by Betty Crocker

1 T veg oil
1 1/4 lb breasts, cut into 1"pieces
1 lb frozen broccoli, red peppers, onions, and mushrooms
15 oz black beans, drained and rinsed
1 c salsa
8" tortillas cut into 2"x 1/2" strips
1 c shredded Cheddar

1. In skillet heat oil over med-high heat. Cook cicken in oil 3-4 min, stirring occasionally til done.
2. Stir in veggies through salsa; reduce to meadium. Cover and cook 6-8 minutes, stirring til veggies are crisp tender.
3. Sprinkle with strips and cheese. Cover 2 minutes til cheese is melted.

In my opinion: This wasn't as good as I thought it would be. It was quick and easy.

Monday, May 11, 2009

Edible Play Doh

Edible Play Doh

equal parts peanut butter, honey, powdered milk

Mix well. Use to cut out shapes, then enjoy!

Sunday, May 10, 2009

Ice Cream in a Ziplock

Ice Cream in a Ziplock

1/2 c milk
1 T sugar
1/4 t vanilla

1. Put in a pint size ziplock.
2. Place this is a quart size ziplock. Fill half full with ice and add 3 T salt.
3. Zip and shake 5 minutes.

Open carefully so none of the salt water gets into the ice cream.

Beer & Cheese Potato Chowder

Beer & Cheese Potato Chowder by Pillsbury
2 lb (6 med) russets, peeled and chopped
1 med onion, chopped
1 med stalk celery, chopped
1 med carrot, chopped
1 clove garlic, chopped
1/4 t pepper
14 oz chicken broth
12 oz beer
8 oz shredded cheddar and American blend
1/2 c whipping cream
rye bread toasted (croutons)

1. In 3-4 qt slow cooker, combine 1st 6 ingredients. Stir gently to mix. Pour broth and beer over.
2. Cover; cook on low 6-8 hours.
3. About 10 minutes before serving, coarsely mash veggies with masher or fork. Add chese and cream; stir til cheese is melted.
4. Cover; cook 5 minutes. Top with croutons.

In my opinion, this was okay. It wasn't as fabulous as it sounded. Maybe it needed more beer. Or maybe I needed more beer!

Saturday, May 9, 2009

Linguine with Garlic and Cheese

Linguine with Garlic and Cheese by Cooking Light
8 oz linguine
1 1/2 T olive oil
3 cloves garlic chopped
3 oz fresh Parmesan
1/2 t salt
1/4 t pepper

1. Cook pasta according to package direction.
2. Heat oil in small, heavy saucepan over low.
3. Add garlic; cook 5 minutes or until lightly browned, stirring constantly. Remove from heat.
4. Add pasta, cheese, salt and pepper. Toss well to coat.

In my opinion: This was a little bland and needed more salt. Otherwise it was a good dish.

Friday, May 8, 2009

Turkey Club Salad with Avocado Dressing

Turkey Club Salad with Avocado Dressing by Rachel Ray

12 slices bacon, crisp
3 hearts rommaine
2 c pea shoots or bean sprouts (I didn't have these)
3 slices plum tomatoes
1/2 chopped red onion
s & p
1 1/2 lbs sliced deli roast turkey breast
2 avocados
1 lemon zested and juiced
1 clove garlic
2 T red wine vinegar
1 t salt
1/3 c EVOO
2 t tabasco

1. Chop lettuce and arange on platter.
2. Next arrange #3-5 on top. Season with s&p.
3. Add bacon and turkey.
4. Put avocado in food processor. Add zest and juice.
5. Chop garlic and mix with 1 t salt to make paste.
6. Add paste and red wine vinegar to the food processor.
7. While processor is running, stream in EVOO and tobasco.
8. Taste and adjust.
9. Serve over salad.

In my opinion: I didn't make the dressing because I didn't have the food processor but this was a good salad with my favorite dressing.

Thursday, May 7, 2009

Grilled 4 Cheese Sandwiches

Grilled 4 Cheese Sandwiches by Rachael Ray
3 T butter
1 clove garlic
8 slices crusty Italian Semolina bread
1 c shredded provolone

1 c shredded mozzarella
1/2 c grated Parmesan or Romano
1 c shredded Asiago

1. In a small skillet over medium-low heat, combine oil, butter, & garlic. Cook garlic in butter & oil gently for 2-3 minutes. Remove "garlic butter" mixture from heat.
2. Place large nonstick skillet on the stove over med-high heat. Using a pastry brush, brush 1 side of 4 slices of bread w/garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses.
3. Top each sandwich with another slice of bread brushed with garlic butter.
4. Flip the sandwiches a few times until the cheeses are melted & gooey and bread is toasted and golden.

In my opinion: Yumm-O! These are so good. You don't need that special bread, just use what you have and you'll be pleasantly surprised!

Wednesday, May 6, 2009

Cajun Fried Potatoes & Sausage

Cajun Fried Potatoes & Sausage by

6 potatoes peeled and sliced
2 t corn oil
1 lb andouille sausage, cut 1/4"
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 t seasoning salt
1/2 t freshly ground black pepper
1 onion peeled and chopped

1. Place potatoes in a large bowl of cold water and allow to sit 10 minutes. Drain, rinse, and replace water & allow to sit additional 10 min; drain.
2. Heat oil in lg skillet over med-high. Add sausage and saute 2 minutes. Add potatoes, peppers, s&p. Cover, lower heat to medium. Continue cooking 10 minutes stirring occasionally. Add onion and cook til tender, about 3 minutes.

Tuesday, May 5, 2009



1 lb bacon, cooked and crumbled
1 c mayonnaise
1 c sour cream
1 t onion powder
1 t seasoned salt
2 medium tomatoes, seeded and finely chopped

1. Mix all ingredients utill well blended.
2. refrigerate until ready to serve. Serve with crackers or toasted bread slices cut into triangles.

In my opinion: This was pretty good but we served it with chips and got tired of it pretty quickly (it was just my husband and me watching the Super Bowl, munching away on junk).

Monday, May 4, 2009

Mediterranean Steak Fries

Mediterranean Steak Fries from First Magazine 7/25/05

28 oz frozen steak fries
2 T dried Mediterannean seasoning
1 c mayonnaise
2 sm shallots, peeled and chopped *
1 T fresh lemon juice
1 clove garlic, peeled and ch
2 t Dijon mustard*
1/2 t mashed anchovies*
1/8 t pepper

1. Heat oven to 450.
2. Place fries in single layer on foil-lined baking sheet; sprinkle w/ seasoning (Spice Islands).
3. Bake 20 minutes or until crispy.
4. In bowl, combine mayo through pepper. Serve with fries.

In my opinion, these were really good!

461 cal
4 g protein
30 g carbs
4 g fiber
5 g sat fat

Sunday, May 3, 2009

Classic Swiss Fondue

Classic Swiss Fondue by Simply Fondue Restaurant

1 clove garlic, halved
1 c dry white wine
1 t lemon juice
2 c grated Gruyere cheese
2 c grated Emmental cheese
2 t cornflour
2 T kirsch
pinch white pepper
pinch grated nutmeg
cubes of French bread

1. Rub inside of pot with cut clove of garlci.
2. Pour un wine and lemon juice and heat gently until bubbling.
3. Reduce heat to low and gradually stir in the grated cheeses with wooden spoon, continue to heat until cheese melts, stirring frequently.
4. In a small bowl, blend cornflour smoothly with Kirsch, then stir into cheese mixture.
5. Cook 2-3 minutes until mixture is smooth and thick, stirring frequently.
6. Do NOT allow to boil.
7. Season with pepper and nutmeg.
8 Serve with cubes of bread.

Saturday, May 2, 2009

Fettuccine with Cashew Cream

Fettuccine with Cashew Cream by Cooking Light

1/2 c roasted cashews
1 1/4 c water
cooking spray
3 garlic cloves, monced
4 c hot, cooked fettuccine (8oz uncooked)
1/4 c grated fresh Parmesan
1/4 t freshly ground black pepper
1/8 t salt
*(I added a little milk)

1. Place cashews in a food processor; process until smooth (2 min) scraping sides of bowl. With food processor on, slowly paour water through food chute; process until smooth, scraping sides of bowl once.
2. Place cashew cream in a small saucepan over med-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat & simmer 1 minute or until cream is thick.
3. Heat a lg nonstick skillet coated with spray over medium-high heat. Add garlic, saute 30 seconds. Stir in cashew cream, pasta, cheese, s&p. Cook until thoroughly heated.
4 servings

In my opinion: This was suprisingly good.
378 cal
14.7 g fat
14.7 g protein
2.7 g fiber

Friday, May 1, 2009

Cheesy Ham & Rice Bake

Cheesy Ham & Rice Bake by Kraft

2 c minute white rice, cooked
10 3/4 oz can cream of mushroom soup
2 c milk (I had whipping cream so used it)
1/4 c Miracle Whip Dressing
6 oz smoked ham, chopped
2 c frozen peas
1/2 c shredded sharp cheese
*I added mushrooms

1. Preheat oven to 425.
2. Mix rice through peas in 2 qt baking dish; cover with foil.
3. Bake 20 minutes; uncover.
4. Sprinkle with cheese. Bake, uncovered, 10 minutes or until rice is tender and cheese is melted. Let stand 5 minutes before serving.

In my opinion: This was quick, easy, and good, but a unique flavor with the Miracle Whip.