Saturday, March 14, 2009

Hi, My Name Is Debbie and I Am A....

coffee creamer-aholic...and I can prove it, just check out this picture of the shelf on the inside door of the refrigerator...


When grocery shopping this month, I went on a bit of a creamer binge. I know, crazy huh? It started with the purchase of our Keurig coffee maker....I don't do black coffee, I have to fou-fou it up a bit, so we started playing with different creamers...and then on to fun coffee drinks with the flavored syrups, creamers, whipped creamed, sweetened spice toppers. Then we started adding the flavored creamers to cookie recipes and such, with great results. This morning I made waffles that I added French Vanilla creamer and nutmeg too...they were great.
Just an idea for sprucing up some of our tried and true dishes....

And let me leave you with one of my favorite casserole recipes....

Garden Chicken Casserole:


2 c. chicken broth
2/3 c. cooking sherry, divided
6 oz. pkg. long grain and wild rice mix
1 small onion, chopped
2 small carrots, grated
1 small green pepper, chopped
1.4 c. butter or margarine
3 c. cookd chicken, diced
4 oz. can mushrooms, sliced
8 oz. pkg. cream cheese
2 c. (8 oz) American sheese, shredded
1 c. evaporated ilk
1/3 c. parmesan cheese, grated
1/2 c. almonds, siced

In a medium saucepan bring broth and 1/3 cup sherry to a boil. Add contets of rice package, cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed. In a dutch oven, saute onion, carrots and green pepper in butter until soft, about 5 minutes. Add rice, chicken and mushrooms, mixing well. Place cream cheese, American cheese and milk in a saucepan and melt over medium heat stirring until smooth. Add to dutch oven with remaining sherry, mixing thoroughly. Pour into a buttered 13 x 9 casserole dish. Top with parmesan cheese and almonds. Cover and bake in a preheated 350 degree oven for 35 minutes, uncover and bake 15 minutes longer or until bubbly. Casserole may be refrigered overnight before baking. If refrigerated, increatse baking time to 45 minutes covered and 15 minutes uncovered.
(we don't use the sherry)

Have a good weekend!!!
Hugs,

Debbie

5 comments:

  1. That sounds awesome adding creamer to french toast. I am going to try that next time. I love creamer myself. Have you tried the coffeemate coconut cream it is so good. I love the pumpking all year round.

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  2. That casserole looks fabulous. Thanks for the recipe!

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  3. Have to have my coffee black, but I never thought of adding creamer to cookie recipes and such. The casserole looks fantastic.

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  4. Hey Girls...
    Thanks for the fun comments!!! And I have tried the coconut cream and it is a new favorite...along with Southern Pecan!!!

    Hugs,
    Debbie

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  5. WoW you do love creamer. That makes me want to run to the store and try some...

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I love hearing your input, comments, ideas and encouragment.....thank you!!!