Poppyseed Chicken

I found this chicken recipe a few weeks ago through a blog hop.  I immediately bookmarked it and made it last week.  It was really good.  When I make it again, I will use a little less sour cream.  I didn't add the melted butter, and didn't think anything was missing. I served it with brown rice and think some peas would compliment this dish as well. Enjoy! 

Ingredients:

4 chicken breasts, skinless and boneless

1 16 oz container sour cream

1 can cream of chicken soup

1 stick crushed ritz crackers
2 tsp poppy seed

1/2 cup butter, melted

Directions:

Preheat oven at 350 degrees.

Precook chicken in boiling water until thoroughly cooked.

Remove from water and let cool.

Tear or chop chicken into small pieces and cover the bottom of a casserole dish.

Mix cream of chicken and sour cream in a separate bowl then spread over chicken.

Cover with crushed crackers.

Sprinkle poppyseeds over the top.

Drizzle melted butter on top.

Place in preheated over for 30 minutes.

Heart Cookie Cake

This is what I made for hubs for our first Valentine's Day as Mr. & Mrs.  I cheated with this recipe and used pre-made cookie dough.  I had a heart shaped pan that my mom had given me for Christmas.  I sprayed the pan and pressed the dough in.  That's pretty much it.  I baked it for 15 minutes and let it cool in the pan for about 10 minutes.  I carefully flipped it over and set it on the plate I served it on.  After the cookie cooled completely, I added decorations with frosting (store bought).  I honestly never thought I could make a cookie cake this easily.  Hubs was convinced it was from the store.  It was pretty darn good. Valentine's Day dessert- accomplished.  

Red Velvet Whoopie Pies

Who doesn't love Bakerella?  If you haven't heard of Bakerella, you've got to check her out! I was in search for a few easy Valentine's recipes for D and I to bring to work and this is one I decided to go with.  I would call this recipe semi-homemade.  Especially since I REALLY cheated and used cream cheese icing instead of making my own.

All you need is

1 Box red velvet cake mix*

1/2 Cup butter, softened to room temperature
2 Eggs

• Preheat oven to 350 degrees.
• Mix ingredients until combined.
• Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
• Bake for 10-12 minutes.
• Cool.

Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla

• In a mixer, cream butter, cream cheese and vanilla.
• Gradually add sugar and mix until smooth.

Chocolate Cherry Glazed Cookie Bites

Happy Valentine's Day!  I can't think of anything sweeter than to share a savory chocolate recipe from Betty Crocker.  I made these beauties for the hubs to bring to work today. Of course we tested them out before sending them in! 

Trust me, they are as good as they look! Enjoy! 

1

pouch Betty Crocker® double chocolate chunk cookie mix

1/3

cup chopped maraschino cherries, drained

1/3

cup vegetable oil

2

tablespoons maraschino cherry juice

1

teaspoon almond extract

1

egg

3/4

cup Betty Crocker® rich & creamy chocolate frosting

24

maraschino cherries with stems, drained on paper towels (from two 10-oz. jars)

Line 24 miniature muffin cups with paper baking cups, or spray with cooking spray. Make cookie dough by blending cookie mix, cherries, oil, cherry juice, almond extract and egg until soft dough forms. Spoon dough into each muffin cup filling each about 3/4 full. Bake at 350°F 12 to 14 minutes or until dough is set. Cool 20 minutes. Remove from pan. Place cookies on cooling racks. Heat 3/4 cup of frosting on High for 30 seconds; stir. Dip tops of cookies into frosting. Allow to set about 1 minute; top each bite with cherry. Makes 24 cookies

Southwest White Chicken Chili

I found this Campbell's recipe in a recent cooking magazine.  It was a great meal for a chilly night.  We ate ours with some tortilla chips.  Next time, I'm going to make this recipe in the crock pot so it has a longer time to cook.  Overall, it's a new dinner added to the menu! 

Ingredients

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 large onion, chopped (about 1 cup)
• 1 medium green pepper, chopped (about 3/4 cup)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup 
• 3/4 cup water
• 1 1/2 cups frozen whole kernel corn
• 2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained
• 2 tablespoons shredded Cheddar cheese

Directions

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese. Yield: 6 servings (about 1 1/4 cups each).

Chocolate Filled Crescents

I came across this recipe last night through a link up.  It was perfect timing because I was heading to visit some friends.  I had all the ingredients for this recipe and thankfully it didn't require a lot of time. I decided to cut the dough in half to form mini crescents because I wanted more than 8 pieces.  These came out so good.  They were still warm when I got to my friend's house, which made them even better.   The recipe comes from Pillsbury and it will be one that will make frequent appearances around here from now on.  You're going to want to add this one to the top of your recipe list! Enjoy. 

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/2

cup mini-chocolate chips

Powdered sugar, if desired

DIRECTIONS

• 1Heat oven to 350°F. Separate dough into 8 triangles.
• 2Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
• 3
  • • Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.
  • 

Caramel Corn

Back in December when I went to visit one of my best friends in Indiana, I was introduced to this easy peasy recipe for caramel corn.  The recipe comes from Karo.  I made this snack for our Super Bowl party.  I was very worried about how it would come out because it didn't seem like the popcorn was coating easily.  But, the time in the oven and stirring every 10 minutes really worked.  The popcorn was addicting and good all week long! 

• 4 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup Karo® Light OR Dark Corn Syrup
• 1/2 cup (1 stick) butter OR margarine
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon Spice Islands® Pure Vanilla Extract

1. Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250°F oven while preparing caramel.
2. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
3. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla.
4. Pour syrup mixture over warm popcorn, stirring to coat evenly.
5. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
6. Cool; break apart. Store in tightly covered container.

Broccoli Cheese Casserole

Whenever I want an easy dinner, I go straight to my casserole recipes.  I found this one in a Taste of Home magazine I had from last year.  It was simple and very tasty.  I even went back for seconds.  Enjoy!

 Taste of Home recipe.  

Ingredients

• 1-1/2 cups water
• 1 package (6 ounces) chicken stuffing mix
• 2 cups cubed cooked chicken
• 1 cup frozen broccoli florets, thawed
• 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
• Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.
• Bake, uncovered, at 350° for 30-35 minutes or until heated through. 
• Yield: 6 servings.

Super Fast Everything Bars

This recipe comes to you from a cute blog, Between Three Sisiters.  I made them yesterday for our Super Bowl party.  Next time I'd use a little less oatmeal, but overall they were delicious!  I'm glad there were some leftover, I enjoyed one or two after kickboxing tonight! 

Ingredients: 

1 cup butter or margarine, softened

1 cup brown sugar, well packed

1 cup white sugar

1 tablespoon vanilla

2 large eggs

1 1/4 cups peanut butter

2 cups all-purpose flour

1 teaspoon baking soda

2 cups oatmeal  (I use half quick cooking and regular oats)

2 cups semi-sweet chocolate chips

Directions:

1. Set oven to 350 degrees. (make sure rack is in the middle)

2. Grease a 13 x 9-inch baking dish.

3. In a large bowl using an electric mixer at medium speed cream the butter with both sugars

4. and vanilla until no sugar granules remain.

5. Add in the peanut butter and egg and beat until combined.

6. In a sifter (or a separate bowl) combine the flour with baking soda. Sift into to big bowl mixture and then stir.

7. Stir in oats and chocolate chips.

8. Spread into prepared baking dish.

9. Bake for 22-25 minutes or until set (golden brown top).

10. Cool then cut into squares. Easy and simple!