Lemon Poppy Seed Chicken

OK... my original recipe called for 2 cans of Cream of Mushroom soup. When I made this the other day I was out of Cream of Mushroom, so I subbed 1 can Cream of Chicken and 1 cup of heavy cream for the two cans of Cream of Mushroom soup. I love it so much better and my kids didn't complain about the little mushroom pieces in it! Either way, it's yummy!!!

Ingredients:

4-6 large chicken breasts

1 can Cream of Chicken soup

1 cup sour cream

juice from 1 lemon

1/2 to 1 cup of heavy cream

1 cup chicken broth

2 packages (sleeves) of Ritz crackers

1 T. poppy seeds

1 stick real salted butter, melted

Directions:

Boil the chicken breasts slowly for about 30-40 minutes so they will be nice and tender. (Sometimes I boil them in water and add a couple of chicken bouillon cubes for more flavor. Or I boil them in a couple of cans of chicken broth and enough water to keep 'em covered.)

While the chicken is cooking, mix together in a bowl: the soup, the sour cream, and the lemon juice. (Use the whole lemon for some zing or just use half the juice and add more to taste.) Now add the cream. About a half of a cup ought to do it, but I like mine really juicy and creamy so I use a whole cup. (This is especially good if you like to serve this casserole over rice!) Stir it all well and set it aside.

When the chicken is done, chop it up (or shred it) and spread it out in the bottom of a 9"X13" casserole dish. Use about a cup of the broth to pour on top of the chopped up chicken.

Now add your creamy mixture to the top of the chicken and spread it around to cover it up nicely. Crumble the Ritz crackers right on top of the creamy part, then sprinkle the poppy seeds over the cracker crumbs.

Drizzle the melted butter on top of the whole thing and pop it in a 350 oven for about 35 minutes. The crackers will get nice and golden and the creamy part will be bubbling along the edges! Enjoy!!!

*** This freezes well, but wait until you are ready to cook it before you add the crackers, poppy seeds and butter. Don't want those cracker crumbs to get soggy! Even better the next day!

Miller's Favorite Meat Loaf

I got this recipe from my Better Homes & Gardens cookbook (see below), but I did make some minor adjustments that allowed it to pass the doopie test. If you want to do it like mine you MUST follow my rules!
Enjoy!

Ingredients:
2 eggs, beaten
1/4 cup milk and 1/2 cup heavy cream
(original recipe called for 3/4 cup milk, but why use milk when you can use cream, right? And 1/2 cup was all I had left, thus my version)
2/3 cup Progresso Garlic & Herb Bread Crumbs (again, you must use this kind or I can not vouch for the final product!) See the picture below.
1/2 Tbs. onion powder (I used this in place of 1/4 cup chopped onion - yuck!)
1 Tbs. parsley
1 teaspoon garlic salt
1/2 teaspoon basil and/or oregano (I used a mixture of both - heavier on the basil)
1/8 teaspoon black pepper
1 lb. lean (90-10) ground sirloin
1/4 cup ketchup
1 Tbs. Dijon mustard
2 Tbs. packed brown sugar

Directions :
In a medium bowl combine eggs and milk; stir in bread crumbs, onion powder, parsley, salt, basil/oregano and pepper. Add ground meat; mix well. Lightly pat mixture into an 8X4X2-inch loaf pan.

Bake in a 350 oven for 1 hour or until internal temp. registers 160 degrees. Spoon off any fat (there was none since I used 90%-10% ground sirloin). In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for about 10 minutes before cutting into eight slices.
Serve with mashed taters and green beans. Yum!

Adam's Dr Pepper Ribs

Beef or pork spareribs (7-8 lbs.)
1 liter of Dr Pepper
2 tsp. liquid smoke
4 or more garlic cloves, smashed
1 onion, quartered
your favorite BBQ sauce

Put spareribs in large pot or Dutch oven. Cover with Dr Pepper, so that all ribs are completely covered. Add liquid smoke (a few shakes), garlic cloves to taste, and onion. Bring to boil, then simmer until ribs are tender. (About 1 hour.)

Take ribs out of liquid and place in shallow pan, pour BBQ sauce over all the ribs.
Place in a 350 oven and bake until desired degree of doneness. (About 1 hour.)

The Dr Pepper adds a sweet taste to the ribs and they are very moist and tender. This recipe can also be used for ribs on the grill. Doubles well.

Garlic Lime Shrimp

Ingredients
2 T. butter
1 clove garlic, pressed
1 lb. fresh large shrimp, peeled
1 lime

Seasoning
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. dried thyme
1/8 tsp. onion powder

Directions
Make seasoning by combining all in a small bowl. Preheat large skillet over medium heat; add butter to the pan. Stir in pressed garlic. Immediately add shrimp. Cut lime in half and squeese each half over shrimp in the pan. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir. Saute shrimp for 5-8 minutes or until they begin to brown. Be sure and cook both sides of all the shrimp!

Thanks Ginny for such a great recipe!!!

Dublin Coddle

3 slices uncooked bacon, cut into small pieces
6 frozen pork sausage links, cut in half crosswise
1 cup thinly sliced onion
1 cup thinly sliced carrots
1 1/2 cup thinly sliced potatoes
1 cup apple juice
1 T. parsley
1/2 tsp. salt

In a 4 quart Dutch oven or large saucepan, cook bacon and sausage links until browned. Set aside.
In same saucepan cook onions in the drippings, stirring occasionally, until soft and lightly golden. Add carrots, potatoes, apple juice, parsley, salt, and cooked bacon and sausage. Reduce heat to low; cover and cook 30 to 35 minutes until potatoes and vegetables are soft. Add more apple juice as needed to keep mixture from getting too dry.

Beef with Caramelized Onions

2 T. unsalted butter
1 med. yellow onion, thinly sliced
1 med. green bell pepper, thinly sliced
1 tsp. brown sugar
2 T. sliced pitted black olives
6 oz. beef flank steak
1/4 tsp. salt
black pepper
2 tsp. olive oil

1. Melt butter in medium skillet over medium-high heat. Add onion and bell pepper; cook 10 to 12 minutes or until onions are golden, stirring frequently. Add brown sugar; cook and stir until melted. Stir in olives. Reduce heat to low; keep warm.

2. Season flank steak with salt and black pepper. Heat oil in grill pan or large skillet over medium-high heat. Grill steak about 3 minutes on each side for medium-rare (145 degrees F) or until desired doneness.

3. Transfer steak to cutting board; cut steak crosswise into 1/4 inch slices. Arrange onion mixture on serving platter; top with steak slices. Serve immediately.

*** The beef mixture can be served on toasted Italian bread slices.

Pepperoni Quiche

Ingredients:
5 eggs, beaten
3/4 c. milk
8 oz. mozzarella cheese, grated
3 oz. sliced pepperoni
garlic salt to taste
pinch or two of your favorite Italian seasoning
(fresh basil is nice, too!)

Directions:
Layer cheese and pepperoni on bottom of casserole dish or deep 9-inch pie plate.  Mix eggs, milk and seasonings; pour on top.  Bake at 350° for 20-30 minutes or until firm.

Honey Baked Chicken

INGREDIENTS:
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

DIRECTIONS:
Preheat oven to 350 degrees.
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Crispy Rosemary Chicken & Potatoes

INGREDIENTS:
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste

DIRECTIONS:
Preheat the oven to 375 degrees.
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Ham & Cheese Ring/Braid

Ingredients:
2 cans (8 rolls in each) crescent rolls
1 - 1 1/2 packages black forest ham, chopped
8 slices provolone cheese (I use the round ones)
4-6 grape tomatoes, diced (optional)
Italian seasonings

Directions:
1. Using the two cans of crescent rolls, following these directions for making a braid or a ring on a baking stone or sheet.

2. Cut the slices of cheese in half and put one piece on each of the "triangles" in the ring. (Or if you are making the braid, just arrange them evenly down the middle.)
3. Chop the ham into pieces and arrange it on top of the cheese.
4. Add tomato pieces and Italian seasoning.
5. Fold up the end of the rolls to complete the ring. (Or twist the braid closed.)
6. Sprinkle the top of the ring/braid with some more Italian seasoning. (Sometimes I brush the top with olive oil before I add more seasoning.)
7. Bake at 350 for about 15 minutes or until the rolls are brown.

Creamy Chicken with Prosciutto & Mushrooms

INGREDIENTS:
2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
1/4 cup dry white wine (optional)
1 cup sour cream

DIRECTIONS:
Preheat oven to 350 degrees. Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

Italian Style Rice and Beans

1 can diced tomatoes with Italian herbs
1 can Cannellini or Great Northern Beans, drained and rinsed
2/3 cup instant rice
1/4 teaspoon Italian seasoning or 1/2 teaspoon dry basil

Place all ingredients in medium saucepan. Cook 3-4 minutes, covered, over medium-hight heat. Uncover pan and continue cooking 2-3 minutes, or until rice is tender. Salt and pepper to taste.
**Dish is slightly saucy when completely cooked.

Crock Pot Beef Stew

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/3 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1-2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1/2 cup red wine
1-2 bay leaves
1 teaspoon paprika
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1 packet McCormick's Beef Stew Seasoning

DIRECTIONS
Put flour, seasoned salt, and pepper into gallon-sized, zippered bag. Put beef in bag and shake to coat with the flour mixture. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion and garlic to beef to sauté and soften.
Transfer to slow cooker.
Mix beef broth with 1 tablespoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
Add remaining ingredients.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Orange-Chicken Rice Bowl

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips

red pepper flakes, to taste
1/4 cup Kraft Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped, salted peanuts

Directions
Heat large nonstick skillet on medium-high heat. Add chicken and pepper flakes; stir-fry 5 to 7 minutes or until cooked through.
Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
Serve over rice. Sprinkle with nuts.

Saucy Chicken Italiano

Ingredients
4 small boneless skinless chicken breast halves (1 lb.)
1 onion, thinly sliced, separated into rings
1 red pepper, cut into thin strips
1 cup fat-free reduced-sodium chicken broth
1/2 cup Kraft Classic Caesar Dressing
1 cup shredded Italian Five Cheese Blend

Directions
Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF).
Add vegetables, broth and dressing; cover. Cook on medium heat 6 to 8 min. or until vegetables are crisp-tender.
Spoon vegetables onto platter; top with chicken, sauce and cheese.

Serves 4

A yummy sounding idea from my friend, Ashley!

Penne a la Vodka

This is a great pasta base for many dishes. Add grilled chicken or shrimp, broccoli, mushrooms, garlic cloves, rosemary, onions. The possibilities are endless!!!
Enjoy!

Ingredients
7 Tbsp. real butter
1/4 tsp. crushed red pepper flakes
1/4 cup vodka
2 cups Italian tomatoes
1 lb. penne pasta, cooked
3/4 cup heaving whipping cream
1/4 tsp. seasoned salt
4 oz. Parmesan cheese, grated
fresh chopped basil leaves

Directions
Melt butter in a large skillet. Stir in pepper flakes and vodka. Simmer 2 minutes. Stir in tomatoes and cream. Simmer 5 minutes. Add seasoned salt and stir well. Lower heat and stir in pasta. Add cheese. Pour in serving dish and toss with basil.

Chicken Kiev

Ingredients
2/3 cup butter
1/2 cup dry seasoned bread crumbs
2 Tbsp. grated Parmesan cheese
1 tsp. basil
1/2 tsp. garlic salt
2 chicken breasts, split
1/4 cup dry white wine or apple juice
1/4 cup chopped green onion
1/4 cup chopped parsley

Directions
Preheat oven to 375. In a 2 qt. saucepan, melt butter. On a piece of wax paper combine bread crumbs, cheese, basil, and garlic salt. Dip chicken breasts in melted butter, then roll in bread crumb mixture to coat. Place skin side up in ungreased 9-inch square baking dish. Bake in oven at 375 for 50 to 60 minutes.
While chicken is baking, add wine, onion and parsley to remaining melted butter. When chicken is golden brown, pour butter sauce over and around chicken. Return to oven for 3 to 5 minutes more. Good with chicken and hot butter sauce over wild rice.

Fall Minestrone Soup

1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
1 medium to large butternut squash, peeled and cubed
1 large baking potato, cubed
1 cup (1-inch) cut frozen green beans
1/2 cup diced or shredded carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped spinach
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat the oil in a large stock pot. Add onion and garlic; sauté until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add spinach, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with lots of Parmesan cheese once ladled into bowls!

A perfect recipe for fall, from my friend Kelle Smith!

Parmesan Crusted Chicken

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1/2 cup Hellmann's Real Mayonnaise
1/4 cup grated Parmesan cheese
4 tsp. Italian seasoned dry bread crumbs

Preheat oven to 350°.
In medium bowl, combine Hellmann's and cheese. Evenly coat the chicken with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 30 minutes or until chicken is thoroughly cooked.

Light King Ranch Chicken

1 Large onion, chopped
l Large green pepper, chopped
Vegetable cooking spray
2 cups chopped or torn cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10 ounce) can fat-free cream of mushroom soup, undiluted
1 (10 ounce) can diced tomato and green chilies
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6 inch) corn tortillas
1 (8 ounce) pkg. reduced-fat Cheddar cheese

Preheat oven to 350 degrees. Saute onion and bell pepper in large
skillet coated with cooking spray over medium-high heat 5 minutes or
until tender. Stir in chicken, undiluted soups, tomatoes and green
chilies, chili powder, pepper and garlic powder. Remove from heat.
Tear tortillas into 1-inch pieces, layer one-third tortilla pieces in
bottom of 13-by-9-inch baking dish coated with cooking spray.
Top with one-third chicken mixture and one-third cheese. Repeat
layers twice. Bake 30-35 minutes or until bubbly.
Note: Freeze assembled casserole up to one month! Thaw and bake!