Beef Enchilada Mexican Casserole 🌮

 Ingredients

• 1½ pounds ground beef (85/15 or leaner)
• 2 cups long-grain white rice, uncooked
• 2 cups beef broth (or water)
• 1 (10.5-oz) can condensed cream of mushroom soup
• 1 (10.5-oz) can condensed cheddar cheese soup (or cream of chicken if you prefer milder flavor)
• 1 (10-oz) can Rotel tomatoes with green chiles, undrained
• 1 cup chopped onion
• 1 cup chopped bell pepper (any color)
• 1 (1-oz) packet taco seasoning mix
• 1 cup shredded Mexican blend cheese (optional topping)
• Fresh cilantro or green onion, for garnish
• Lime wedges, for serving

Directions

• Preheat oven to 350°F
• In a large skillet, brown the ground beef over medium heat until fully cooked.
• Stir in half of the taco seasoning, cooking one minute longer to bloom the spices.
• In a 3-quart baking dish, combine uncooked rice, beef broth, both soups, Rotel, onion, bell pepper, and the remaining taco seasoning. Mix well.
• Fold in the cooked beef, spreading the mixture evenly in the dish.
• Cover tightly with foil and bake for 1 hour 15 minutes, or until the rice is tender.
• If the rice still looks undercooked, cover again and bake 10–15 minutes more.
• Optional: Uncover, sprinkle cheese on top, and bake 5 minutes more to melt.
• Let stand 5 minutes, then top with cilantro or green onion. Serve with lime wedges and, if you like, a dollop of sour cream or salsa.

No-Peek Mexican Chicken Casserole 🌶️

 Ingredients

• 2 cups long-grain white rice
• 2 cups chicken broth (or water)
• 1 (10.5-oz) can condensed cream of chicken soup
• 1 (10.5-oz) can condensed cheddar cheese soup (or cream of mushroom if you prefer milder flavor)
• 1 (10-oz) can Rotel tomatoes with green chiles, undrained
• 1 cup chopped onion
• 1 cup chopped red and green bell pepper
• 3 tablespoons taco seasoning mix (28g)
• 8 boneless, skinless chicken thighs (about 2 lbs.)
• 1 teaspoon salt
• 1 cup shredded Mexican blend cheese (for topping)
• Fresh cilantro or green onion, for garnish
• Lime wedges, for serving

Directions

• Preheat oven to 350°F. In a 3−qt. rectangular baking dish stir together rice, water, both cans of soup, onion, and bell peppers. Sprinkle half the onion soup mix over rice mixture. Stir to incorporate.
• Season chicken with seasoned salt and remaining onion soup mix. Place chicken over rice mixture. Tightly cover dish with foil.
• Bake until rice is tender and chicken is fully cooked (175°F), about1 hour15 minutes, keeping tightly covered. If rice is not done, cover and bake an additional 15 minutes. Let stand 5 minutes, covered. Top with green onion and fresh parsley and serve.

Pumpkin Cookies with Chocolate Pistachio Crumb and Cranberry Swirl

Ingredients

• Pumpkin Base
• 1 can (15 oz / 425 g) pumpkin purée
• Cranberry Swirl
• 1 full 12-oz / 340 g bag cranberries
• ½ cup / 120 ml water
• ½ cup / 100 g granulated sugar
• Pistachio Chocolate Crumble
• 1 ½ cups roasted pistachios (6 oz / 170 g)
• 3 bars dark chocolate (9.6 oz / 270 g)
• Cookie Dough
• 2 cups (4 sticks) unsalted butter, softened (16 oz / 452 g)
• 1 cup packed dark brown sugar (8.4 oz / 240 g)
• 2 ¾ cups granulated sugar (19.5 oz / 550 g)
• 5 ½ cups all-purpose flour or bread flour (27.5 oz / 780 g)
• 1 Tbsp Diamond Crystal kosher salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp baking powder
• 2 tsp baking soda

Directions

• Preheat oven to 350°F convection (375°F standard). Line baking sheets with parchment paper

• Prepare cranberry swirl: In a small pot, combine cranberries, water, and sugar. Bring to a simmer and cook for 9–10 minutes, until berries burst and mixture thickens. Cool completely.

• Make pistachio chocolate crumble: In a food processor, pulse pistachios and dark chocolate until it forms a coarse, wet-sand texture. Set aside.

• Mix cookie dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.

• Add the full can of pumpkin purée and mix until smooth and fully incorporated.

• Combine dry ingredients: Add flour, salt, baking powder, baking soda, cinnamon, and ginger. Mix until a smooth dough forms.

• Add the mix-ins: Fold in the pistachio chocolate crumble with a spatula.
  Spoon the cranberry mixture over the dough and fold gently a few times to create ribbons — do not overmix.

• Scoop and bake: Use a 3-tablespoon scoop to portion dough onto baking sheets, spacing well apart. Bake 12–13 minutes at 350°F convection (or 14–15 minutes standard), until golden at the edges.

Notes

• Makes about 6 dozen cookies

Source

• https://justinesnacks.com/honeynut-cookies-with-pistachio-chocolate-and-cranberry-swirl/

No-Peek Chicken Casserole

Ingredients

• 2 cups long grain white rice
• 2 cups water or broth
• 1(10.5−ounce) can condensed cream of mushroom soup
• 1(10.5−ounce) can condensed cream of chicken soup
• 1 cup chopped onion
• 1 cup chopped green bell pepper and/or red bell pepper
• 1(1−oz.) pkg. dried onion soup mix
• 8 skinless boneless chicken thighs (about 2 lbs.)
• 1/2 tsp. seasoned salt
• 1/4 cup sliced green onion
• Fresh parsley

Directions

• Preheat oven to 350°F. In a 3−qt. rectangular baking dish stir together rice, water, both cans of soup, onion, and bell peppers. Sprinkle half the onion soup mix over rice mixture. Stir to incorporate.
• Season chicken with seasoned salt and remaining onion soup mix. Place chicken over rice mixture. Tightly cover dish with foil.
• Bake until rice is tender and chicken is fully cooked (175°F), about1 hour15 minutes, keeping tightly covered. If rice is not done, cover and bake an additional 15 minutes. Let stand 5 minutes, covered. Top with green onion and fresh parsley and serve.

Blueberry Lemon Dump Cake

Ingredients

• 1 (22-oz.) can lemon pie filling
• 1 pkg. 2-layer size white or yellow cake mix
• 1 cup fresh or frozen blueberries
• 1/2 tsp. poppy seeds (optional)
• 3/4 cup butter, thinly sliced
• Sweetened whipped cream or vanilla ice cream

Directions

1. Preheat oven to 350°F. 
2. Coat a 3-qt. rectangular baking dish with nonstick spray.
3. Spread lemon pie filling in the bottom of the prepared baking dish. Top with blueberries.
4. Sprinkle the cake mix over the lemon-blueberry mixture. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.
5. Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving. 
6. Top servings with additional blueberries, whipped cream or ice cream.
7. Store any leftover dump cake in an airtight container in the fridge for 3-4 days.

Source

• https://www.bhg.com/lemon-blueberry-dump-cake-8656658