No Empty Chairs

April 19, 2016 · 10:38 am

Chicken & Cornbread Casserole

This is an easy meal to throw together from items mostly found in your pantry, or from ones I keep on hand regularly. And it is one (of very few) casseroles that don’t get complaints from any of my children!

You can use canned chicken, but I usually make a large batch of shredded or cubed chicken every few months, and then store it in Ziploc bags in the freezer to have on hand for meals like this. I buy a large package of chicken from a store like Costco, fill my crockpot with it, and then cook on low until it shreds easily, or I will chop the chicken into larger chunks.

This recipe also includes 1 Tbs taco seasoning. You can use part of a packet, or it is easy and cheaper to make up your own for all of your taco seasoning needs.
Recipe here: Homemade Taco Seasoning.

RECIPE:

Chicken & Cornbread Casserole

Servings: 10-12
Print

3 cups cooked cubed or shredded chicken
2 cups shredded cheddar or pepper jack cheese, divided
1 can corn, drained
1 can black beans, rinsed and drained
1 small can black olives, drained
1 small can green chilies
1 red pepper, diced
1 can cream of chicken soup
1 cup salsa
1 Tbs taco seasoning

Cornbread Topping:
1 small box Jiffy corn muffin mix
2 eggs, beaten
¼ cup butter, melted
½ cup sour cream

Preheat oven to 375°F.

Combine chicken, 1 cup cheese, corn, black beans, olives, green chilies, red pepper, soup, salsa and taco seasoning. Spoon into a 9×13” baking dish. Cover with foil and bake for 30-45 minutes, until hot and bubbly. Remove from oven. Remove foil and stir.

Prepare cornbread topping: Mix Jiffy muffin mix, eggs, melted butter and sour cream with a whisk.

Spoon cornbread mixture over hot chicken mixture. Spread with a spatula to cover chicken mixture. Return to oven and bake, uncovered, for an additional 30 minutes or until cornbread topping is cooked through (test center with a toothpick). Cover loosely with foil if cornbread browns too quickly. Sprinkle with remaining cheese. Bake 2-3 minutes, or until melted. Let stand 10 minutes before serving.

Serve with sour cream and salsa, if desired

NoEmptyChairs.me

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December 13, 2015 · 5:18 pm

7th Annual Twelve Days of Christmas Cookies Recap

Here is a quick recap of the twelve new cookie recipes for this year. Time to head to the store to restock on flour, sugar and butter.

Merry Christmas and Happy Baking!

DAY 1: Pecan Sandies

DAY 2: Oatmeal Pumpkin Spice Chip Cookies

DAY 3: Homemade Thin Mint Cookies

DAY 4: Chocolate Chip Cookie Bars

DAY 5: Caramel Christmas Chex Mix

DAY 6: Texas Sheet Cake Cookies

DAY 7: Cake Mix Snowball Cookies

DAY 8: Cranberry Orange Bread

DAY 9: Buckeye Brownie Cookies

DAY 10: Butterscotch Marshmallow Blondies

DAY 11: Candy Cane Snowball Cookies

DAY 12: Christmas M&M Cookies

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I hope that you all have a wonderful Christmas season, a season full of lasting memories made with family and friends as we celebrate the birth of the Savior of the world.

#ASaviorIsBorn

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Need more cookie inspiration? Try the links below for some of our family’s other Christmas favorites:

First Annual Twelve Days of Christmas Cookies (2009)

Second Annual Twelve Days of Christmas Cookies (2010)

Third Annual Twelve Days of Christmas Cookies (2011)

Fourth Annual Twelve Days of Christmas Cookies (2012)

Fifth Annual Twelve Days of Christmas Cookies (2013)

Sixth Annual Twelve Days of Christmas Cookies (2014)

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December 12, 2015 · 2:39 pm

Twelve Days of Christmas Cookies: Christmas M&M Cookies

DAY 12: Christmas M&M Cookies

Chewy delicious cookies made festive for the Christmas season.

I made these cookies with M&M’s designed for baking called “M&M’s Christmas Baking Bits” which are smaller than regular sized M&M’s. The mini-sized candies are less likely to split when baked.

RECIPE:

Christmas M&M Cookies

¾ cup (1 ½ sticks) unsalted butter, softened
1 cup brown sugar
½ cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
2 cups flour
2 Tbs cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 bag (11oz) M&M’s Christmas Baking Bits (or use regular M&M’s)
½ cup mini chocolate chips

Preheat oven to 375°F.

In a mixing bowl, beat butter and sugars until light and fluffy. Beat in egg, egg yolk and vanilla.

In a medium bowl, mix together flour, cornstarch, baking powder, baking soda and salt. Beat into butter mixture. Set aside 1/4 cup of the M&M’s. Stir remaining M&M’s and chocolate chips into the dough.

Drop by tablespoonsful onto baking sheets. Press a few of the reserved M&M’s into the top of each cookie ball. Bake for 8-10 minutes. Cool on wire racks.

Makes 3 dozen cookies

NoEmptyChairs.me

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December 11, 2015 · 2:13 pm

Twelve Days of Christmas Cookies: Candy Cane Snowball Cookies

DAY 11: Candy Cane Snowball Cookies

These cute cookies come from Inside Bru Crew Life.

The cookies themselves are not at all sweet, but with the addition of the melted white chocolate and crushed candy canes, you end up with just the right amount of sweetness.

Great cookies for peppermint fans.

RECIPE:

Candy Cane Snowball Cookies

½ cup butter
1 cup powdered sugar (don’t pack tightly)
1 egg
½ tsp peppermint extract
½ tsp vanilla
¼ tsp salt
2 ¼ cups flour
4 oz white candy melts
8 whole candy canes, crushed

Preheat oven to 350°F. Grease baking sheets, or use silicone mats.

In a large mixing bowl, use an electric mixer to beat butter and sugar until creamy. Beat in egg and peppermint and vanilla extracts. On low speed, beat in flour and salt.

Shape dough into 1 inch balls and bake on prepared baking sheets. Bake for 10-12 minutes. Move cookies to a wire rack and cool completely.

Place white candy melts in a small microwave safe bowl. Cook on high for 30 seconds; stir. Add 20-30 seconds if not completely melted. Dip the tops of the cookies into the melted chocolate and then roll in crushed candy canes. Place on waxed paper to harden.

Makes about 3 dozen.

(Adapted from Inside Bru Crew Life)

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December 10, 2015 · 3:20 pm

Twelve Days of Christmas Cookies: Butterscotch Marshmallow Blondies

DAY 10 : Butterscotch Marshmallow Blondies

Blondies are a fast way to make a week’s worth of lunchbox treats for the kids. These have mini marshmallows that melt down and help keep the bars soft and gooey. You could also add some chocolate chips for a Smores-like flavor.

RECIPE:

Butterscotch Marshmallow Blondies

¼ cup butter, softened
½ cup white chocolate chips
2/3 cup flour
1 small package butterscotch pudding mix
½ cup brown sugar
1 tsp baking powder
¼ tsp salt
1 egg
1 tsp vanilla extract
1 cup mini marshmallows
½ cup white or regular chocolate chips (optional)

Preheat oven to 350°F. Line a square baking dish (8×8”) with nonstick foil.

In a small microwave safe bowl, combine butter and 1/2 cup white chocolate chips. Cook on high for 30 seconds. Stir. Cook for another 30 seconds if not completely melted.

In a large mixing bowl, whisk together the flour, pudding mix, brown sugar, baking powder and salt. Stir in melted butter mixture. Mix in egg and vanilla until smooth. Stir in marshmallows and ½ cup white or regular chocolate chips (if using).

Press batter into prepared pan and bake for 20 minutes, or until center is barely set. Cool completely. Cut into squares to serve.

NoEmptyChairs.me

Twelve Days of Christmas Cookies:Buckeye Brownie Cookies

DAY 9: Buckeye Brownie Cookies

These cookies start with a simple cookie made from a brownie mix (and cream cheese to make them soft and gooey). Then they are topped with a mound of peanut butter fluffiness and drenched in dark chocolate. The topping is similar to the traditional Buckeye Candy, but not quite as sweet and dense (again, thanks to the addition of cream cheese). I think cream cheese is probably the most versatile of ingredients. It is perfectly at home in just about any recipe!

RECIPE:

Buckeye Brownie Cookies

Cookies:
2 boxes brownie mix
½ cup butter, melted
8 oz cream cheese, softened
2 eggs

Topping:
1 cup creamy peanut butter
8 oz cream cheese, softened
1 tsp vanilla extract
1 cup powdered sugar
8 oz dark/bittersweet chocolate (about 1 ½ cups chips)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

Topping (Prepare topping before baking cookies):
In a mixing bowl, combine peanut butter, 8 oz cream cheese, vanilla and powdered sugar. Beat with an electric mixer until smooth and fluffy. Set aside.

Cookies:
In a large mixing bowl, use an electric mixer to beat together the brownie mixes, melted butter, 8 oz cream cheese and eggs.

Use a medium cookie scoop, or tablespoon, to drop batter onto baking sheets. Bake for 12-15 minutes.

Use a small cookie scoop, or teaspoon, to spoon a ball of peanut butter topping onto each HOT cookie. Flatten topping just slightly with the palm of your hand. Allow cookies to cool for 5-7 minutes on the baking pan. Transfer to a wire rack and cool completely.

Melt chocolate in a double boiler or in the microwave (in 30 second increments). Spoon melted chocolate over the top of each cookie. Allow chocolate to set before serving or storing.

If cookies are not going to be eaten the same day, store them in the refrigerator.

Makes about 4 dozen cookies

(Adapted from Inspired by Charm)

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