Dinner Bell! - best broccoli of your life

I had so many requests for this recipe after I posted on Facebook that my husband raved about it and asked for it every night that I decided it should be our next Dinner Bell post...even if it is a side dish.:)

*I did not use the pine nuts or fresh basil and it was still amazing!!

Parmesan-Roasted Broccoli

from the kitchen of Food Network's Barefoot Contessa

Ingredients

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet panlarge enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoonsolive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Dinner Bell!! - Slow Cooker Honey Sesame Chicken

Found this on Pinterest and it is DEFINITELY a keeper. The whole family loved it!

Slow Cooker Honey Sesame Chicken
from the kitchen of www.sixsistersstuff.com 

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Dinner Bell!! - Ravioli Casserole

Ravioli Casserole

from the kitchen of Nikki Hughes

Makes in a 9 X 13 pan, split if desired.

1 jar spaghetti sauce

2 cups small curd cottage cheese

2 ½ cups shredded mozzarella

¼ cup parmesan cheese

1 ½ - 2 pounds cheese ravioli

Cook ravioli according to package directions, drain.  Spread ½ cup of the spaghetti sauce on the bottom of an ungreased casserole dish.  Layer ravioli, mozzarella, cottage cheese and sauce in two layers.  Top with parmesan cheese.  Wrap with foil and freeze.

To Serve:  Thaw.  Bake uncovered at 350 degrees for 35 to 40 minutes.  Let stand for 5 minutes before serving.

Girls' Night Out Tonight! - Real.Laughter.

Please Join Us Tonight for Girls' Night Out!   Are you in need of a good laugh? How about a whole evening designed to get you to let loose and laugh till you cry! We'll be kicking things off with our very first s'mores bar - and yes, we're not joking, that does mean roasting marshmallows inside! If that is not your thing, we'll tempt your taste buds with a cheery self-serve lemon bar. We'll have plenty of entertainment (starring some of you...) and prizes, of course! We'll add in some time with lots of funnies to laugh at and friends to share it with. To top it all off, our southern sanguine, Carol Reister will be encouraging us about Real. Laughter. And she IS one to talk! It all adds up to one Monday evening of FUN!

Bring friends!  See you there! NOTE: The S'mores Bar will close shortly after our program begins at 7:05. So come early to get in on the S'mores fun!   Featured Drink grounded: Peppermint Mocha  >>>>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<<  If you haven't liked us on Facebook, make sure you do that!  Not on Facebook?  you can still view our page at:https://www.facebook.com/pages/Salem-Heights-Church-Womens-Ministries/133056586778333 Check out our recent posts to get you excited about Girls' Night Out!

Dinner Bell!!! - Green Beans, Chicken, Potatoes One-Dish

Saw this on Pinterest and had to try it. It was a hit!

*I made my own Italian dressing mix too.:)

Green Beans, Chicken & Potatoes

Ingredients

4 medium potatoes, cut (may have used 5...I don't remember)
2 c. green beans, cut (I used canned)
1 lb chicken breasts (I used 5)
1/2 c. butter (I cut the butter in half and it was plenty)
1 package Italian dressing mix (made my own and used a couple of Tbsps!)

1. Cut green beans up. Line one side of the pan with green beans.

2. Cut potatoes up. Line opposite side of pan with the potatoes.

3. Line the chicken breasts down the middle of the baking dish.

4. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.

5. Bake at 350 degrees for 1 hr.

December GNO Recipes!

Chocolate Sour Cream Peppermint Cupcakes

From the Kitchen of Nikki Hughes

1 box dark chocolate cake mix

1 1/4 cup water

3 large eggs

1/3 cup vegetable oil

1/2 cup sour cream

1/4 cup unsweetened cocoa powder

1 teaspoon peppermint extract

1. Preheat oven to 350º F. Line muffin tins with paper baking cups.  (Silver would be nice, available at Wal-Mart).  In large mixing bowl, combine cake mix, water, eggs, vegetable oil, sour cream, cocoa powder and peppermint extract. Beat on low speed until batter is moist. Increase speed to medium and beat 2 more minutes.

2. Fill muffin cups three-quarters full. Bake 18 to 20 minutes, or until cupcakes spring back to the touch. Cool completely on wire racks. Makes 24 cupcakes.

3.  Provide 2 cans of whipped vanilla frosting to be frosted at the church.

No Bake Chocolate Peanut Butter Pretzel Bars

From the Kitchen of Amanda Acker

•  2 cups creamy peanut butter, divided

•  3/4 cup (1 1/2 sticks) butter, softened

•  2 cups powdered sugar, divided

•  4 cups (roughly ½-inch pieces), broken small pretzel twists, divided

•  2 cups (12-oz. pkg.) chocolate chips, divided

LINE 13 x 9-inch baking pan with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.

Holiday Hug Pretzels

From the Kitchen of Lori Connelly

1 bag of waffle pretzels (square)

1 bag of holiday M&Ms

1 bag of Hershey Hugs

1.            Preheat oven to 200 degrees.

2.            Line baking sheet with parchment paper or aluminum foil.  Lay however many pretzels you want to make on the sheet.

3.            Unwrap Hugs and place one on each pretzel.  Stick in the oven (about 4 or 5 minutes) until the Hug begins to melt but not cook.

4.            While the Hug Pretzels are in the oven, get your M&M’s out and ready because you will have to work fairly quickly after they come out of the oven.

5.            Remove Hug Pretzels from oven and gently press a red or green M&M down on each one. (The Hug should flatten out when you press the M&M in it.  If it is not flattening out, place the Hug Pretzels back in the oven for 30 more seconds.)

6.            Let the Holiday Hug Pretzels cool completely and let the chocolate set for about 1 hour.  Enjoy!

Dinner Bell! - Serbian Ground Beef, Veggie, and Potato Bake

Serbian ground beef, veggie and potato bake

(from AllRecipes, tweeked by Cathy Cordero:))

*I used ground sausage  instead this time, omitted the crushed red pepper, reduced pepper to 1/8 tsp and used 5 potatoes and made 2 layers of meat and 3 of potatoes. 

INGREDIENTS:

1 pound ground beef 1 tablespoon olive oil 1 green bell pepper, chopped 1 onion, chopped 1 carrot, shredded 2 celery stalks, chopped 1/2 tablespoon paprika 1/2 teaspoon salt 3/4 teaspoon black pepper

1/4 teaspoon crushed red pepper 1 pinch ground cinnamon 1 pinch ground cloves 1/4 cup water 1/8 cup red wine 1 cube beef bouillon 2 tablespoons half-and-half 2 potatoes, peeled and sliced

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2.	In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
3.	Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
4.	Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
5.	Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.