Garlic Cheddar Biscuits

I've had this recipe in my recipe box for years. I'm not exactly sure where I got it from either. All I know is that these biscuits are so good. 

2 cups bisquick

1/2 cup shredded cheddar cheese

2/3 cup milk

1/4 cup butter

1/4 tsp garlic powder

Preheat oven to 450 degrees. Mix bisquick, milk, and cheese together until they a soft dough forms. 

Drop large spoonfuls of the dough onto a cookie sheet. 

Bake for 8-10 minutes at 450 degrees. 

Mix together butter and garlic powder. Spread onto biscuits once they're done cooking. 

This recipe should make between 10-12 biscuits. Mine were on the large side so I only got 8. It just depends on how large you make them. 

No Peek Chicken

I've heard people in one of my facebook recipe groups talking about no peek chicken. It takes a long time to cook so I had to make sure I made it on a night when I would be home long enough to make it.  It's fairly easy to make and fairly inexpensive too.

1 box Uncle Ben's Long Grain Wild Rice (original recipe)

1 can cream of mushroom soup

1 can cream of celery soup

1 can water 

(You can add another can of water for moister rice.)

Chicken breasts or tenders

Preheat oven to 350 degrees. Mix soups, water (1 or 2 cans) and rice in your baking dish. 

Place chicken in dish. Cover with foil and bake at 350 for 2 1/2 hours. Don't peek! 

It was really good and really filling. 

Lasagna Roll Ups

I saw this recipe on pinterest, of course. I've made regular lasagna before, but wanted to try this since it was rolled up. It was sort of messy and took longer than a regular layered one would, but it was nice to have them all separated into little squares when it came time to get them out of the pan. Mike said it was the best lasagna he's ever had. I think next time I won't roll them up, but I will still make it with the same ingredients.

2 Tbsp extra virgin olive oil

1/2 lb lean ground beef

1 jar spaghetti sauce

1/4 tsp salt

1/4 tsp pepper

1 (15 oz) container Ricotta Cheese

1 large egg

1/3 cup parsley 

2 1/4 cups grated Mozzarella Cheese

3/4 cup Parmesan Cheese

12 uncooked lasagna noodles

Preheat oven to 375 degrees. Mix together ricotta, egg, salt, pepper, parsley, 1 3/4 cup mozzarella cheese, and 1/2 cup parmesan cheese until mixed well. 

Boil noodles in water with olive oil until al dente. Brown ground beef and drain grease. Return to pan. Pour in spaghetti sauce and simmer on low heat until noodles are done. 

Pour 1/3 cup of the meat sauce onto bottom of 9x13 baking dish. 

Lay noodles out flat one at a time. Layer some of the cheese mix and then some meat sauce onto each noodle. Roll them up and place them into dish seam down. 

(I lost one noodle while cooking)

Place remaining meat sauce and cheese mixture on top spreading evenly. Cover with remaining mozzarella and parmesan cheese. 

Bake at 375 degrees for 35 minutes. 

Chicken Bacon Ranch Casserole

I don't know anyone besides my mom that doesn't like bacon. In our house we love bacon and ranch. I think Marley could eat ranch by the spoonful if we let her. So what's better than bacon and ranch together?! I know! Add some chicken in there too. Yum! This casserole was really good. It did make a lot so I have some in the freezer for those nights when I don't feel like cooking.

1 lb. bacon, fried and crumbled (I used bacon bits)

2 lb. boneless, skinless chicken 

2 tablespoons of ranch seasoning

1 lb. bow tie pasta

2 jars of Alfredo sauce

1/3 cup of evaporated milk or regular milk

4 cups shredded Italian cheese blend

Cut chicken into cubes. Mix in ranch mix, evaporated milk and half a jar of alfredo sauce. 

Cook pasta al dente. Drain and return to pan. 

Pour half of a jar of alfredo sauce into bottom of 9x13 baking dish. Spread evenly. 

Begin layering casserole starting with half of noodles, then half the chicken mix, half of the second jar of alfredo sauce, half the bacon, and half the cheese. 

Repeat layers with remaining ingredients.

Bake at 350 degrees for 30 minutes.