This is another family favorite.  The kids love it as much as we do.  Super simple.  I typically serve with a salad or green beans and corn.  The original recipe calls for poppy seeds but I never include them because I don’t have those on hand. 

Ritz Chicken

Ingredients:

• 1 package of chicken, cooked and chopped

• 1 (10.5 ounce) can condensed cream of chicken soup

• 1 cup sour cream

• 1 1/2 cups crushed Ritz crackers (1 sleeve)

• 1/2 cup butter, melted

• 1 teaspoon poppy seeds (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease a 9x13 inch baking dish with Pam or butter. In a medium bowl, stir together the soup and sour cream. Add chicken and stir. Pour into baking dish.
3. Place the Ritz crackers in a large plastic bag.  Crush the crackers using a rolling pin.  In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken mixture.
4. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

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Chicken Pot Pie

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pot Pie

Ingredients

4 skinless, boneless chicken breast halves or 1 cooked Rotisserie chicken

Olive oil

Salt & pepper

1 (10.75 ounce) can condensed cream of chicken soup

1 soup can of cream or milk

2 (15 ounce) cans mixed vegetables, drained

1 box refrigerated 9 inch double crust pie

Directions

 

Preheat oven to 375 degrees F.  Lightly oil, salt & pepper chicken.  Bake the chicken breasts for about 30 minutes until done. Dice.  If you using Rotisserie chicken, then debone and dice.

 

Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.

 

Bake at 375 degrees F for 45 minutes, or until crust is golden brown.

 

Note:

In lieu of canned vegetables, I will sauté diced onion, celery and carrots in a skillet until soft.  Then I add a cup of frozen corn & a cup of frozen peas to the mixed vegetables.

 

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Breakfast Hash Brown Casserole

This is a delicious breakfast casserole.  The hash browns with ham and cheese topped with scrambled eggs taste great.  I usually serve this with biscuits. 

Hash Brown Casserole

recipe by Steve & Sue Packer

Ingredients:

1/2 stick butter + 1 tb butter

1/2 bag frozen hash browns

1/2 onion, chopped

1 cup diced ham

salt & pepper

1 – 1 1/2 cups shredded cheddar cheese

8 eggs

dash of milk, cream or half & half

Directions:

Preheat oven to 350 degrees.  Spray baking dish (pie pan or 8 x 8 square baking dish) with pam.

Melt 1/2 stick butter in a skillet over medium heat.  Add onions and cook until clear.  Add hash browns and ham to onions.  Salt and pepper the hash browns.  Cook about 5 minutes, then turn and cook another 5 minutes.  The hash browns should be lightly brown.   

Remove from heat and transfer potatoes into prepared baking dish.  Top with 1/2 – 3/4 cup shredded cheese.  Place in oven for 5 minutes until cheese is melted.

Meanwhile, melt 1 tablespoon of butter in pan.  Crack eggs into a separate bowl, add a dash of milk or cream or half & half.  Salt and pepper.  Whisk eggs until smooth.  Pour into pan.  Cook until eggs are a soft scramble.

Pour eggs over the cheesy hash browns.  Top with remaining cheese.  Place in oven for 2 minutes until cheese is melted.  Remove from oven and enjoy!

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Breakfast Muffins

Simple all in one breakfast muffin.  Serve with fresh fruit and enjoy. 

Breakfast Muffins

makes 10 muffins

Ingredients

1 can refrigerated biscuits

1 lb breakfast sausage

1 – 1 1/2 cups shredded cheddar cheese

8 large eggs

1/2 cup milk or heavy cream

salt & pepper, to taste

Directions

1. Preheat oven to 350 degrees.
2. Cook sausage in skillet until brown.  Crumble into small pieces while cooking. 
3. Meanwhile spray a 12 muffin tin with Pam (note you will only use 10 muffin cups).   Place one biscuit into each hole.  Press biscuit into tin and up the sides to form a shell. 
4. In a medium bowl, whisk eggs and milk together.  Salt & pepper eggs to taste.
5. Divide cooked sausage evenly on top of the biscuits in the prepared muffin cups.  Press sausage into the biscuit.  Sprinkle muffins with 1/2 cup cheese.
6. Pour egg mixture into each cup leaving enough room to top with remaining cheese.  There is not a lot of room left in the tin so be careful to not overfill.  Note the muffins will rise above the muffin pan but should not overflow.
7. Sprinkle remaining cheese on top of each muffin. 
8. Bake in the oven for 18 – 22 minutes.

Enjoy!

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Cookie Powered Sugar Icing

This is my go to icing for sugar cookies. 

 

Cookie Corn Syrup Glaze

Recipe by Sweet Hope Cookies

Ingredients:

1 pound box of powdered sugar

1/4 cup light corn syrup

a scant 1/4 cup water (scant means “just less than”)

2 teaspoons more or less of extract, flavoring, or emulsion depending on the flavor and your preference. I use ½ t vanilla extract and 1 ½ t almond extract.

Coloring gel. I primarily use Americolor.

Directions:

Pour the powdered sugar into your standing mixer bowl. Don’t bother to sift the sugar. If you don’t have a standing mixer use a big bowl and electric hand mixer. If you don’t have an electric hand mixer use a heavy wooden spoon and those lean muscled arms of yours.

Add corn syrup, flavorings, and water.

Using the beater blade attachment (not the whisk) mix the ingredients until smooth on the lowest setting for at least one minute. Add additional water a half to one teaspoon at a time until the glaze has reached the consistency you want.

The consistency of icing is often described as being a specific second count, meaning the number of seconds it takes from the time you run a knife through the top of the icing until the trail the knife made on the surface disappears. Because the color gel remains to be added which will thin the icing to varying degrees depending on how much color you add, I typically aim for a 15-18 second count as I would rather add a little more water to thin than add additional powdered sugar to thicken after the gel has been added.

Before dividing and coloring the icing I mix a couple drops of white gel into the entire batch. Just a little white gel rounds out any other color you’ll add later.

Now divide the icing into as many containers as you need colors and cover with air tight lids. Color one container of icing at a time, adding the coloring gel drop by drop. Keep in mind that the colors will darken slightly over the next 24 hours and when they dry on the cookies.

When you have the desired color, check your second count again. I go for a 15-18 count for writing and detailing and 10-12 for outlining and flooding.

You can use the glaze right away but I suggest waiting for at least an hour, allowing time for some of the air bubbles to come to the surface which can then be gently stirred down before pouring into piping bags or bottles. This waiting time will reduce the amount of bubbles that show up when flooding the cookies. I normally make my icing 1 day before using it which allows it to rest.

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Irish Nachos

In honor of St. Patrick’s Day, we had Irish Nachos for dinner.  I have had these at a local Irish bar/restaurant called J. Gilligans.  They are so good.  You have to try them before the next St. Patrick’s day.   Make sure to check out Pretty Yummy’s website. She has detailed pictures showing how to make these. 

I omitted the jalapeños, green onions and sour cream for the kids.  They loved the nachos and asked when could we have them again.

Irish Nachos

recipe by Pretty Yummy

Ingredients:

Russet potatoes (1 per person)

Olive Oil

Salt & Pepper

Bacon (1 slice per person)

Cheddar cheese, shredded

Jalapeños slices, canned

Green Onions, tops chopped

Sour Cream

Directions:

Preheat oven to 425  degrees.

Rinse potatoes.  Slice potatoes with skins on (not to thin but not to thick).  Lay slices in a single layer on a baking sheet.  Sprinkle with olive oil.  Season with salt and pepper.  Bake in preheated oven for 20 minutes.

Meanwhile, lay bacon on a baking sheet (with sides).  Place on preheated oven for 10-15 minutes while baking the potato slices.

Once the potatoes are done, remove from baking sheet into oven proof dish.  Chop bacon and sprinkle over potatoes. Add sliced jalapeños. Sprinkle with shredded cheese. Add another layer of potatoes, jalapeños,and cheese. Place nachos in preheated oven to melt cheese (approx 5 minutes).

Remove from oven. Sprinkle with green onions and add a dollop of sour cream.

Enjoy!

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Snickerdoodles

I love a good snickerdoodle cookie.  I have used Paula Deen’s recipe from her first cookbook The Lady & Sons for years.  I ordered her cookbook off of QVC years ago before the days of the Food Network.  One of the few items I have ever purchased on QVC but then we digress.  Back to the light and delicious cookie.

Snickerdoodles

Recipe by Paula Deen

1 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups sifted all-purpose flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoons ground cinnamon

Preheat oven to 350 degrees. 

Combine 2 tablespoons sugar and cinnamon in a small bowl and set aside.

Cream shortening with sugar and eggs.

Sift together flour, cream of tarter, baking soda, and salt.  Combine with the egg mixture.

Chill dough thoroughly then roll into small balls (walnut size).  Roll balls in cinnamon sugar mixture.

Bake for 8-10 minutes on a ungreased baking sheet until lightly browned but still soft.

Enjoy!

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