Tuesday, December 15, 2009

11th Day of Christmas Surprise + New Recipe

I mentioned yesterday about Nathan’s parents surprising us with the 12 Days of Christmas.  Since we wouldn’t have been able to open our 2nd present until later tonight, I was able to convince Nathan to open December 15th’s gift last night before we went to bed.  (sneaky, sneaky) 

We opened it up, read the rhyme, and found inside a beautiful picture of Alexander Hamilton (aka $10 bill) and a recipe for Peanut Butter Balls.  These are an Atwood family tradition and favorite, so Nathan’s mom was kind enough to pass it on to me so that I can make it for our family.  (I love peanut butter and chocolate so I’ll have no problem adopting this tradition.)  We’ll be taking a grocery store run tonight, so I’ll be sure to add these ingredients to my list! 


I also mentioned a few days ago that I was going to make a new little dip to take to my Bible study fellowship on Monday night.  Since I had never made (or tried) the dish before, I thought I would assure you that it turned out very yummy.  It’s sinfully fattening and delicious—two dangerous combinations, so I don’t recommend making this very often, but it’s a nice treat for a party!   

Tonight I’m trying out a yummy new recipe that I got from my friend, Chelsea, over at Life of a NY Girl.  Chelsea and I went to college together, and I worked as an intern with her fiancé.  She recently posted this recipe on her blog, and I went out that same weekend and got all of the ingredients.  If there’s one thing I love it’s broccoli, and if there’s one thing the hubby loves, it’s cheese!  Pair this with some rice and chicken and you can’t go wrong.  Did I mention I also get to use my favorite kitchen gadget in this recipe?  My Crockpot!  Oh ladies, it was a joyous day in the Atwood kitchen!  Thank you Chelsea for posting this fabulous recipe. 

Broccoli, Chicken, Cheese & Rice--Taken from Chelsea

Here’s what you’ll need:
  • 4 boneless skinless chicken breasts, cooked and cubed (I boiled mine for about 30 minutes in a stockpot)
  • 8 oz. Velveeta cheese, cubed (I couldn’t find an 8 oz. block, so I just got the 16 oz. and cut it in half)
  • 2 cans of broccoli and cheese soup
  • 3 cans of water
  • 1 stick of butter, cubed
  • Fresh or Frozen Broccoli (Chelsea’s recipe calls for 2 cups, but I just dumped half of a large bag of frozen broccoli into my Crockpot—we love broccoli)
  • 2 (6 oz) boxes of Uncle Bens Long Grain Wild Rice (the seasoning is inside the box—you dump that into your Crockpot as well) 
Here’s how to make it:
  1. Cook chicken
  2. Combine all ingredients into Crockpot and stir
  3. *I prepared this the night before, and let the flavors marry in my Crockpot overnight in the fridge—you don’t have to do this, but it was just easier for me to prepare in advance.
  4. Cook on High for 4 hours. (I made the mistake of cooking it on LOW for about 8+ hours, and it was a little mushy--still very yummy though!  Next time, I won't cook it quite so long.  I also want to try sneaking in some fresh mushrooms next time--hopefully hubby won’t notice!  ;-)

1 comment:

  1. What a great idea for the 12 days of Christmas! And great recipe!


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