Poppy Seed Chicken - A Southern Favorite

I came across this recipe about a year ago on another blog (www.kellyskorner.blogspot.com) and tried it for supper one night. It was a big hit and I've made it many times since then. It is easy to put together and very good served over rice.

I usually start it off early in the day by preparing the chicken breasts first. I cover 3 chicken breasts with water and cook until tender. Later, I shred it and then add it to the rest of the ingredients.

Ingredients:

3 chicken breasts, cooked, and shredded
16 oz. sour cream
2 cans cream of chicken soup
2 T. poppyseed
Crushed Ritz crackers
1 stick melted butter ( I don't usually use that much. I melt about 4 T.)

Mix first 4 ingredients and put in 13 x 9 dish. Cover with crushed Ritz crackers. Melt the butter and pour over the crackers.
Bake at 350 degrees for 20-30 minutes.
Serve over cooked rice.

I wondered the whole time I was baking it if it would taste good. It did! My whole family LOVED it.

If you live in the South, you've probably had this many times. I like serving this with sweet tea for the total southern experience:)

Let me know if you try it!

Linking up to:  momfessionals.com  savvysouthernstyle.net  astrollthrulife.net  kellyskornerblog.blogspot.com (she also has a separate recipe blog on  her site)  frommyfrontporchtoyours.com  impartinggrace.com  frenchcountrycottage.blogspot.com  momfessionals.com

A Winter Recipe and Everyday Life

If you're looking for a good Crockpot recipe for the winter, this is one you may want to try. I found it in Southern Living magazine a few years ago and make it regularly during this cold season.

"Baked" Potato Soup

Cooking Time: 4 Hours on High or 8 Hours on Low
Makes: 12 cups

6 large russet potatoes, peeled and cut into 1/2 inch cubes....(I used to do this until I got smart and bought frozen potatoes. I buy one bag of the frozen southern style hash browns right by the french fries - they are like small cubed potatoes rather than the shredded hash browns.)

1 large onion, chopped... (I do this sometimes, or I add a little onion powder)

3 (14 oz.) cans chicken broth

1/4 cup butter

2 1/2 tsp. salt

1 1/4 tsp. pepper

1 cup heavy whipping cream or half and half

1 cup (4 oz) shredded sharp Cheddar

3 T. chopped fresh chives (optional)

The original recipe says to top with sour cream and sprinkle with bacon and cheese. That is an optional step.

1. Combine first 6 ingredients in a 5 quart slow cooker.
2. Cover and cook on HIGH 4 hours or LOW 8 hours.
3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream and cheese.
4. Top with sour cream, bacon, and cheddar cheese before serving if desired.

This stuff is seriously good!! I usually make a pan of cornbread to go with it.

Early Sunday morning prep

Southern Living

Here's a few random shots of our days. This is my husband doing what he loves best. He has been pastoring for the past 11 years and LOVES his job. This morning he spoke on overcoming shame from your past. One of the things he often says when he speaks on this topic is, "Guilt is feeling bad about what you've done. Shame is feeling bad about who you are."

I took this photo this morning. I was coming downstairs and noticed how beautiful the sky looked. I grabbed my trusty iPhone and snapped away.

 I just watched the Christmas episode of Parenthood from Season 4. I got pretty choked up when Adam's dad brought some things he thought Adam might need at the hospital. (In this season, Adam's wife has cancer and has been admitted to the hospital on Christmas Eve.)  When Adam asked his dad, "Dad, can you stay awhile?", I could have cried my eyes out!  I love watching the Bravermans. To be honest, there are some parts that I press "skip", but the basic stories of family are ones I've enjoyed.


We started back with our home schooling this week. It's always a little hard to get back in the groove after the holidays. I'm trying a new CD (by Diana Waring) to add on to our history books. I've heard nothing but good things about it, so I'm hoping my kids like it.

I hope you have a great week!

Linking up to:  homestoriesatoz.com    savvysouthernstyle.net    frommyfrontporchtoyours.com  impartinggrace.com   kellyskornerblog.com  momfessionals.com

Sweet and Sour Chicken

Not long after we were married, my mother-in-law bought me a wok and a Chinese cookbook. I found the recipe for sweet and sour chicken in that cookbook and I've made it ever since. It's very easy to put together and makes a pretty presentation. I do have to add with a laugh that two of my kids say they don't care to eat it anymore as I have made it so many times. But my husband still says that it's one of his favorites.

Sweet and Sour Chicken

4 boneless, skinless chicken breast cut into cubes
1 green bell pepper cut into thin strips
1 can pineapple chunks, drained
2 small bottles La Choy Sweet and Sour Sauce
white rice

Brown the chicken breasts in 2 T. oil in a wok until cooked through - about 10 -15 minutes.

Add a little more oil if needed to stir fry the bell pepper strips with the chicken until tender.

Add the can of pineapple chunks.

Add the 2 bottles of sweet and sour sauce.

Heat until hot and bubbling and then turn to low. Serve over rice. You may also add egg rolls for this meal.

It's really good and super easy to put together. I've been in a cooking slump lately and have been so tired of cooking. I think I'm just ready to eat fresh tomatoes and corn and good things from off the grill. But we have a lot of snow on the ground right now, so that day is still a ways off.

Enjoy! And here's hoping that spring is almost here:)

Linking up to www.homestoriesatz.com  

www.impartinggrace.com mixandmatchmama.blogspot.com

Lava Chocolate Cakes

I've been on a dessert kick lately. I found this little dessert on the Taste of Home website. I've seen a variation of this recipe in several places, but decided to try this one out today. My kids taste-tested it and gave it their seal of approval. It's always fun to cut into a chocolate cake that has a liquid-y chocolate center, right?

Ingredients for 4 Lava Cakes:

You'll need 4 - 6 oz. ramekins
4 tsp. sugar
1/2 cup butter, cubed
4 oz. semi sweet chocolate, chopped
1 cup confectioners sugar
2 eggs plus
2 egg yolks
1 1/2 tsp. instant coffee granules
3/4 tsp vanilla
6 T. flour
1/2 tsp salt
 Whipped cream or extra confectioners' sugar


Grease bottom and sides of the 4 ramekins. Sprinkle each with 1 tsp sugar. Place the ramekins on baking sheet and set aside.

In a microwave safe bowl, melt butter and chocolate for 1 minute or so. Stir until smooth. Stir in confectioners' sugar until smooth. Whisk in eggs, yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.

Bake at 400 degrees for about 12 minutes. Centers will be soft, but sides are set.

Remove to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert cakes onto serving plates. Lift ramekins off (mine came off easily, thank goodness!) Serve warm with whipped cream or sprinkle with confectioners' sugar.  Yield: 4

Source - Taste of Home's beautiful photo

                                                                                 versus

My creation - I didn't get a clear shot somehow, but it was good!

                                                       
                                                 *Please note -if this is pinned to Pinterest, please give credit for the
                                                   recipe to www.tasteofhome.com. Thanks so much!

Linking up to www.impartinggrace.com   and www.savvysouthernstyle.blogspot.com   

Easy Peazy Chocolate Raspberry Pie - 5 Ingredients!

A friend gave me this recipe several years ago and it is such an easy summertime dessert. If you like the combination of chocolate and raspberry as I do, then I think you'll love this.

You will need one ready made chocolate pie crust ( I usually find these by the puddings and jello).

1 8 oz Cool Whip - thawed

1 container raspberries

1 cup semi-sweet chocolate chips

2 tsp. oil (not shown)

Combine 2 tsp. oil and chocolate chips in a bowl. Microwave for 1 minute and 30 seconds, stirring once or twice. Stir well after taking it out of the microwave to make sure all chocolate pieces are melted.  Fold in a container of thawed Cool Whip into the melted chocolate, then fold in raspberries. Place this mixture into the pie crust and refrigerate for 2 hours or in freezer 1 hour. Garnish with raspberries. (You can also store this pie in the freezer for up to 3 months and pull out whenever you need a quick dessert.)

It only has 5 ingredients and you never have to turn the oven on! Refreshing, cold, and delicious!



P.S.  Take a look at a little visitor we had on the deck while I was making this pie.




WHAT IS IT???









      
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