Saturday, March 26, 2011

Poppy Seed Chicken

My friend, Heidi, was so sweet to bring us a meal after we had our last baby (which was almost two years ago - didn't I say something about me having a problem with thinking about a recipe for years and then finally trying it?). It was so delicious! When I got her recipe, I knew I had to try it.

Want to know the best part about it? IT'S SO EASY!!!!!! My kind of recipe! So, thank you, Heidi for making my life easier and taste so much better!!

Here's what you'll need:

2 cans cream of chicken soup
1 C. sour cream
4-5 chicken breasts, cooked and diced
1 1/2 pkgs. Townhouse crackers OR 1 pkg. Ritz crackers
1 T. poppy seeds
4 T. melted butter
Cooked Rice

Mix together the soup and sour cream.
Add the chicken and place in a 9x13 inch pan.
Crush the crackers and spread on top of the chicken mixture. Sprinkle poppy seeds over all, then pour melted butter over crackers.

(The next time I make this, I'm going to combine the crushed crackers, poppy seeds, and butter. Then sprinkle it over the chicken mixture.)
Bake at 350 degrees for 35-40 minutes or until bubbly.
Serve over cooked rice.

See how easy that was?! LOVE IT!!!

Saturday, March 12, 2011

Sticky Bun Breakfast Ring

Editor's Note:  If you liked these sticky buns, you can find an orange variation HERE.

Do you ever try a new food and fall so in love with it that it is always on your mind, but you just don't make it? Then a few years later, you finally give in and make it and you wonder why on earth you didn't make it sooner? It happens to me all the time.

This recipe is one of those. My friend, Kolette, made these sticky buns for a recipe exchange I hosted either three or four years ago. I remember them being soooooooooooooooooooooo good and sooooooooooooooooooooooooooooo easy to make.

So, I made them this morning and everyone was in love! They are super easy and SUPER yummy. You must, MUST make them! ASAP!! Don't wait a few years only thinking about these like I did. Make them. You'll be glad you did.

Here's what you'll need:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter or margarine, melted
1/2 C. pancake syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, opt.
1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
I used two tubes of Pillsbury Grands biscuits this morning, but won't do that again. I'll either use the smaller biscuits or one tube of the grands, as stated in the recipe list above. These had to bake for about 30 minutes. Still amazing, but I'll be doing it the other way from now on (the way they're supposed to be made).

Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for approximately 20 minutes or until golden brown.

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Look at that!

You really need to try these soon!! Enjoy!

Thursday, March 10, 2011

Chocolate Chip Topper Cookies

Funny name, I know. I found this recipe in my file of my mom's recipes years ago. I don't ever remember her making them as I was growing up, but after reading the recipe, I was curious to see if I would like them, with a few changes.

Sure enough, I did. But, who can blame me? What's not to like about chocolate chip cookies with melted marshmallows and a chocolate drizzle on top? There's nothing to not like about them. It's just plain yumminess (I think I've just created a word)! They're super easy and I love it when I get requests for something so simple that people absolutely rave about!

Here's what you'll need:

Your favorite chocolate chip cookie recipe, I like THIS one or if you want a chocolate cookie then THIS one
Lots of large marshmallows, cut in half
Some melted chocolate chips

Mix up a batch of chocolate chip cookies. Bake cookies, but take out of the oven a minute before they're done.
Top each cookie with a marshmallow half and put back in the oven to bake for an additional minute or until the marshmallow is puffed but not browned.
Remove from oven and cool on a wire rack. Place parchment paper under the wire rack then drizzle the melted chocolate chips (or a chocolate icing) over the cookies.

My, oh my we love these cookies!!!

Broccoli-Cauliflower Salad

This recipe comes from my next door neighbor's mother-in-law. It's one of my friends most favorite salad recipes. I was so excited to try it out and I'm so glad I did, but I just have to give one warning about it: it makes your fridge super stinky! I'd never made a broccoli-cauliflower salad before and was shocked when I'd open my fridge and get hit by the smell.

My best advice, make it for a barbecue or a potluck - something where a lot of people will be and have it eaten by the time you have to go home so that you don't have to store the leftovers.

But aside from the smell, it is a very delicious and healthy salad.

Here's what you'll need:

1 bunch broccoli
1 bunch cauliflower
8 strips cooked & crumbled bacon
1/3 C. chopped onion
1 C. chopped tomatoes
2 hard-boiled eggs, chopped
1 C. miracle whip
1/3 C. sugar
2 Tbsp. vinegar

Combine the broccoli, cauliflower, bacon, onion, tomatoes, and eggs in a large bowl.
In a separate smaller bowl, mix together the miracle whip, sugar, and vinegar; mix well.
Add to the broccoli combination and combine well.
Salt and pepper to taste. Keep refrigerated.

Beef Roast Stroganoff

I LOVE easy recipes! Especially ones that involve a crockpot. I love that I can just put a few ingredients together and turn the crockpot on and not even give it another thought. Well, that is until you can smell the delicious aroma of what you have cooking. Then that's all you can think about and you're salivating constantly until your husband FINALLY comes home from work and you can sit down and enjoy the meal you've put so little time into making.

Today's recipe is one of those. So good and so easy!

Here's what you'll need:

3-5 lb. beef roast
1 C. water
1/2 pkg. dry onion soup mix

2 cans cream of mushroom soup
1/2 C. sour cream (opt.)
2 tsp. beef bouillon
1/4 tsp. pepper
All of the broth left over from the crockpot

Place roast in crockpot. Mix water and onion soup mix and pour over the top of roast.
Water does not need to cover the roast. Cook on low for 8 hours or high for 4 hours. When roast is done, take out of crockpot and shred meat; set aside.
In a saucepan, combine cream of mushroom soup, sour cream (if desired), bouillon, pepper, and the leftover broth from the crockpot. Bring to a boil. Add shredded beef.
(Just a note, when I took these pictures I used more sour cream that I specified in this recipe, which I won't do again. Your gravy will look darker and be more delicious than this.)

Serve over egg noodles or potatoes.

So easy, so good. Enjoy a good meal without much work!
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