Another Friday the 13th Bunco...

What are the odds...two Friday the 13th's back to back...and they just happened to fall on the second Friday of the month, our Bunco night!

This past Friday we actually played Bunco for the first time in months. I didn't realize how much I missed it...we had so much fun!

The pictures are definitely lacking in the quality department but I think you'll get the idea. (hint, hint...if anyone wants to buy me a present, a new camera would be sweet!)
Tammy and her brown bag! ha!
Babs with green clover shades on!
Break time - Melody on the phone!
Brenna & Litsa-mother/daughter night out!
Prima ballerinas...
Yay for me...bunco!
Brenna - the Biggest Loser!
Katie - a lucky winner!
Sue - won her money back!
Jill - another lucky winner!
Cindy - not the Biggest Loser...

Unfortunately, this picture had the worst quality of all but Rhonda was our hostess and I didn't want to leave her out!
Rhonda and her daughter Olivia...

In honor of St. Patrick's Day coming up, Rhonda made a Mexican Chicken Rice Casserole...ha! As you can see, though, there was very little leftover!


Tex-Mex Chicken 'n' Rice Casserole

1 cup chopped onion
2 tbsp. margarine, butter or olive oil
1 6.6-oz. package regular chicken-flavored rice-vermicelli mix (Rice-a-Roni)
1 cup long grain rice
2 14-oz. cans chicken broth
2 1/2 cups water
4 cups cooked chicken or turkey
4 medium tomatoes (I probably used canned)
1 4-oz. can diced green chili peppers, drained
2 tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
1 tbsp. chili powder
1 tsp. cumin seed, crushed or 1/4 tsp. ground cumin
1/8 to 1/4 tsp. pepper
1 cup shredded cheddar cheese (4 oz.)

In a 3-quart saucepan cook onion in hot margarine, butter or oil until tender. Stir in rice-vermicelli mix, including seasoning package, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling, reduce heat. Cover and simmer 20 minutes (liquid will be be full absorbed).

Transfer the mixture in a very large mixing bowl. Stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin and pepper. Transfer to a 3-quart casserole.

Bake, covered, in a 425 degree F oven for 20 minutes. Uncover, sprinkle with cheese. Bake for 5 minutes more. Makes 12 servings.

Tip: you can make this ahead and bake for 30 minutes instead of 20.

When An Uncreative Mind Creates...You Get...

You probably know by now that I love hot stuff...the hotter, the better. Well, tonight I came up with the following concoction and I, for one, was not disappointed. I hope you'll try it and not be disappointed either!

Cheesy Chicken and Spinach

1 1/2 lbs. chicken breasts, boneless and skinless
1 16 oz. package frozen spinach
1 cup 2% shredded cheddar cheese (mild or sharp)
1-2 tbsp. black olives, sliced
Frank's Red Hot Sauce
Garlic Pepper
Pam Olive Oil spray
Fresh lemon
Heat skillet sprayed with PAM. Brown chicken breasts seasoned with garlic pepper and lemon juice. While chicken is browning, cook spinach in microwave on high for 4 minutes.
Now pour Frank's Red Hot Sauce on chicken breasts and arrange on top of spinach...
Top with cheddar cheese and sliced olives.
Bake covered in a 325 degree oven for 20 minutes...remove cover and bake for 10 more minutes or until cheese is bubbly.

And there's more...

Check out my sidebar...Greeting Cards for Our Garden is now an official website! Just click on the button and you're there...

Or if you'd rather, just go to Lianna's Etsy Store and choose from the collection there.

And last but not least, you can't pass up the GIGANTIC Giveaway...deadline to enter is March 30th and there are 4, yes 4 packages to be had! Don't be left out of this one!

Chicken Broccoli Bake...

This recipe has been a long time favorite in my house and by special request, I am sharing it with all of you. I found this recipe in a cookbook called "Recipes on Parade" published back in 1964. It contains 2,000 world wide favorites of Military Officers' Wives. Of course, over the years, I've changed a few things but the end result is pretty much the same...yummy!



1 bag frozen broccoli florets
3 or 4 large boneless chicken breasts cooked
2 cans mushroom soup
1/2 cup water
1 cup mayonnaise
1/4 tsp. curry powder (that's what it calls for...I use a LOT more)



Cook the broccoli according to package directions and place in casserole dish. Top with chicken.



Combine the soup, water, mayonnaise and curry powder and pour sauce over the chicken and broccoli.



Bake at 350 degrees for 45 minutes...



Serve over rice and enjoy!

REMINDER! Tomorrow is the deadline to enter Lianna's giveaway. If you haven't entered already, hop on over and check it out! While you're there, do a little browsing in her Etsy store...

STARTING A NEW YEAR WITH SOME COMFORT FOOD

[Photo]
Also known plainly as Hot Dog Casserole or now fondly called The HDC, this recipe was an all time favorite when my kids were young and I might add, it still goes over with a bang!

CHEEZY HOT DOG CASSEROLE

2 packages (10 oz. each) frozen chopped broccoli
1 can (10 3/4 oz.) condensed cream of celery soup
2 cups cubes sharp cheddar cheese
1/2 cup milk
1 teaspoon onion powder
2 tablespoons prepared mustard
6 drops Tabasco pepper sauce (I go a little crazy with this!)
3 cups cooked rice
1 package (12 to 16 oz.) hot dogs, cut into 1" pieces

Cook broccoli according to package directions. Drain well and set aside. Heat soup, 1 cup cheese, milk, onion powder, mustard and pepper sauce. Stir in rice, hot dogs and broccoli. Turn into a greased shallow 2-quart casserole. Top with remaining cheese. Bake at 350 degrees for 20 minutes or until hot and bubbly. Makes 6 servings.