Friday, September 29, 2006

Poppyseed Chicken

Poppy Seed Chicken
4 chicken breast (cooked and chopped)
1 Can cream of Celery Soup
1 can Cream of Mushroom soup
1 small package slivered almonds
1 8oz Sour cream
1 Tbs. Poppy Seeds
1 tube Ritz crackers (crushed)
1 stick of Butter (melted)

Spray and 11 x 13 casserole dish with Pam. Place chicken on bottom of dish. Mix Soups almonds, and Sour cream. Spread mixture on top of chicken. Mix crackers, poppy seed, and butter. Spread on top of chicken mixture. Bake at 350 degrees for 25 minutes.

UPDATE by Kim: I've made this twice now, and we love it! One thing I tried this last time is to put cooked egg noodles underneath the chicken, and it was GREAT!

Wednesday, September 27, 2006

Pumpkin Banana Bread

Thanks Kim for letting me join your Kitchen Blog. Now for the first post!

1 1/2 C. Sugar
1/2 C. Shortening
2 eggs
2 large very ripe bananas
3/4 C. solid pack pumpkin
1 tsp. vanilla
1 1/2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. chopped nuts (optional)

In large mixing bowl, cream sugar and shortening. Beat in eggs, mashed bananas, pumpkin, and vanilla, mix well. In medium bowl, combine flour, baking powder, soda, salt, and nuts. Add dry ingredients to pumpkin mixture and mix well. Spoon batter into 2 greased and floured 9X5 loaf pans. Bake at 350 degrees for 55-65 minutes ir until toothpick comes out clean. Cool 10 minutes and remove from pans. Cool on a wire rack. Enjoy!

Now, what to do with the left over pumpkin in the can. Add 2 eggs, 1/2 c. sugar, some evaporated milk (about 1/2 cup), and some pumpkin pie spice and pour into a little dish (mine was about 5X7) lined with a Pillsbury pie crust and you have a mini pumpkin pie. Serve with cool whip. YUM!

Next up, Poppyseed Chicken!

Monday, September 18, 2006

Easy Chicken Parmesan

Okay, this recipe might be a no-brainer, but it is so easy and good that I wonder why I don't make it more often. All you do is thaw your chicken breasts, beat them down to uniform width, and then dip them into beaten egg and water. Then dip them into a one-third/two-thirds mixture of Parmesan cheese and Italian-style bread crumbs. Cook them in olive oil for about five minutes, or until light brown on both sides. Then put them into a baking dish, dump some spaghetti sauce on top, and sprinkle a good handful of mozzerella cheese on top of that. Cook it at 350 for 25 minutes. Meanwhile, cook your noodles and prep some sort of green side dish. (I made good ol' broccoli this weekend, what with the spinach scare and all.)

Tuesday, September 05, 2006

Rainy Day Baked Potato Soup

Here's a yummy, easy Baked Potato Soup recipe. Diane gave it to me, and she got it from Pat Duncan.

3 baking potatoes (or five or six red potatoes--my preference)
5 strips of bacon
2 cups chicken broth
1/4 cup instant mashed potatoes (I use the loaded baked potato mix for a little extra flavor)
1 stick butter
1/2 cup flour
3 cups milk
Salt, pepper, Garlic salt
Add-Ins: Cheese, chives

Bake potatoes in microwave or oven. Meanwhile, fry bacon crisp and mix broth and potato mix. Melt butter in large soup pot (while it's melting, cut baked potatoes into chunks) , add flour. Then add milk. Stir frequently so this is a smooth sauce. Add potatoes and broth mixture. Add desired seasonings. Let simmer for 20 minutes or so. Serve it up with cheese on top!