Creamy Chicken and Rice

1.5 cups raw rice
2 cups water
3 cans "cream of soup" (I used two chicken and one mushroom)
Chicken (I like thighs with the skin on them because they don't dry out, but boneless skinless breasts work too - though you might want to cover while baking.)

Mix rice, water and soup together. Pour the soup mixture into a 9x13 baking dish and add the raw chicken. Depending upon how much chicken you are baking, a larger dish may be needed.

The original recipe says to bake uncovered at 275 for 3 hours. We baked it at 375 for 1 - 1.5 hours and it turned out great.

Variation: Sprinkle french onions on top before baking for added flavor.

Pepsi Beef

2 ½ lb Chuck Roast
2 Cups Chopped Onions
1 Can Pepsi
1/3 Cup Worcestershire Sauce
1 ½ Tbls Vinegar
1 ½ tsp Beef Bouillon Granules
¾ tsp dry Mustard (I used regular mustard)
¾ tsp chili powder
¼ tsp grounded red pepper

3 cloves garlic (I used one spoonful minced garlic)
1 cup ketchup
1 tbls butter

Trim Fat – Place roast in a 4 qt slow cooker with onions on top. Combine Pepsi, Worcestershire, Vinegar, Bouillon, mustard, chili powder and red pepper – Stir well. Reserve 1 cup of the Pepsi mixture to make a sauce, cover and chill. Pour remaining over roast.

Cover with lid, cook on high setting for 6 hrs (or 1 hr on high then lower for 9 Hrs.)

Remove roast, discard juices- retain onions, shred meat. Combine meat with the chopped onions. Combine reserved Pepsi mixture with remaining items in sauce pan. Heat over med heat until thick. Pour over shredded meat – serve on buns.

Hottttt wings

Recipe modified from The Pioneer Woman. She is a delightful person, if you ever get the chance to meet her! (I haven't yet, but someday!)

Ingredients
2 pounds (to 3 Pounds) Chicken Wing "drummettes"
2 sticks Butter
1 bottle Frank's Red Hot (12 Oz Bottle)
Tabasco Sauce, To Taste

Preparation Instructions

The PW fries her wings, but I baked them at 400 degrees - 45 minutes or so, coating twice with the sauce (see below) until they looked crispy and hot enough to hurt.


Melt 2 sticks of butter (1cup) in a medium-sized saucepan. To it add one 12-ounce bottle of Frank’s Red Hot Sauce (a.k.a. “Louisiana Hot Sauce” or “Cayenne Pepper Sauce”). Stir well until combined. Next you will add Tabasco sauce to your preferred temperature. I do about 14 shakes. Sometimes more.
Place the thawed wings into the sauce to coat. Give them a good stir until thoroughly coated. Bake 'em up, using method supplied above. Place them in a serving bowl. Serve with a side of blue cheese dip, ranch, some celery sticks, and a bit of extra sauce, and you're good to go.