Party Cream Crisp

My visiting teacher made this for us the first time I was in the hospital and Jenn and LeeAnn will confirm that it is AH-MAZE-ING.

2 cups crushed rice krispies

1 c. chopped nuts

1 c. coconut

1 c. brown sugar

1/2 c. melted butter

1/2 gallon vanilla ice cream, very soft

Mix rice krispies, nuts, coconut, brown sugar and butter.  Spread 1/2 the mixture in the bottom of a 9x13 pan.  Spread softened ice cream on top.  Cover with other half of the rice krispie mixture.  FREEZE!!!

Chocolate Caramel Corn and Pumpkin Spice Caramel Corn

So I made this popcorn last night and it is FANTASTIC.  I am not going to put the recipe on here because I got it off another recipe blog that I love.  It is picky palates website.  You can click here and that will take you to the recipe.  I hope you enjoy this yummy stuff.

Chicken Cordon Bleu Casserole

5 chicken breasts
6 slices of ham
8 slices swiss cheese
1 can cream of chicken
1/2 c. sour cream
1/4 c. water
2 c. crushed ritz crackers
1/2 c. butter
Chop up 5 chicken breasts and spread in 9x13 baking dish.
Chop up 6 slices of ham and spread over the chicken.
Cover the chicken and ham with 8 slices of swiss cheese.
In a bowl, mix together cream of chicken soup, sour cream, and water. Pour mixture over the top of chicken.
Mix crushed ritz crackers with melted butter. Crumble over chicken.
Bake at 275 for 2 1/2 hours. Cover with foil for the first 2 hours. then remove foil to let chicken brown for the last 1/2 hour. Use gravy to serve over rice or noodles.

Green Tomato relish

* 24 large green tomatoes
* 3 red bell peppers, halved and seeded
* 3 green bell peppers, halved and seeded
* 12 large onions
* 3 tablespoons celery seed
* 3 tablespoons mustard seed
* 1 tablespoon salt
* 5 cups white sugar
* 2 cups cider vinegar

DIRECTIONS

1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

process this anyway you want, or just eat it (like we did, micajah has almost finished it off) or my mom taught me a coot trick, if you just a have a few jars and you want to process them. fill the jar when the contents are still really hot and then flip it upside down and it will, leave it all night and it will seal on its own!!

I really play with this recipe a lot. I like chunkier tomatoes, and much less sugar than it calls for... Play with it, have fun

Pumpkin Bread

2/3 cup shortening (butter or better yet, replace with 2/3 c. pureed white beans)

2 cups sugar
4 eggs (egg whites)
2 c. pumpkin
2/3 c. water
3 1/3 c. flour (whole wheat flour even works)
½ tsp cloves
1 tsp cinnamon
½ tsp salt
3 tsp baking soda

Cream shortening (or beans) with sugar. Add eggs one at a time. Add the pumpkin and water and mix. Combine the dry ingredients and mix together, makes 2 large loaf pans. Bake at 350 for 1 hour and 15 min. Or muffins.

This is one of my favorite things to make in the fall. This year, I grew my own pumpkins and cooked them up and made my own pumpkin puree. When you make this with wheat flour, beans and egg whites, it is incredibly healthy.
You can throw a few choc. chips into it and the kids eat them up!!

Chicken Spinach Lasagna Casserole

1 10 oz box frozen spinach thawed and drained (I used fresh and chopped it myself 2cups)
2 cups chicken (cooked and chopped)
2 cups cheddar cheese (grated)
1/3 cups sweet onion (chopped)
1 Tbsp corn starch
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. soy sauce
1 can cream of mushroom soup
1 can sliced mushrooms (drained)
1 cup sour cream
1/3 cup mayo
6 noodles (I used "Barilla" lasagne noodles. No boiling required)
1 cup Parmesan cheese (grated)
1 cup pecans (chopped)

preheat oven 350 degrees
first 12 items put in lg. bowl and mix.
coat 9x123 pan with pam spray.
layer 3 lasagne noodles in bottom and spread 1/2 mixture on top.
layer next 3 noodles and last 1/2 of mixture.
sprinkle parmesan cheese and pecans.
bake for 1 hour and enjoy. Serves 12

Chicken Piccata

1/2 c. low sodium chicken broth 

3 Tbsp. fresh lemon juice 

1 tsp. cornstarch 

1/2 tsp. grated lemon rind 

1/2 tsp. sugar 

1/8 tsp. garlic powder 

4 (4 oz.) boneless, skinless chicken breast halves 

1/3 c. all-purpose flour 

1/2 tsp. salt 

1/4 tsp pepper 

1 Tbsp. olive oil 

2 tsp. reduced calorie margarine 

chopped fresh parsley (optional)  

Combine broth, lemon juice, cornstartch, lemon rind, sugar and garlic powder in a small bowl; set aside. Place chicken between 2 sheets of plastic wrap; flatten to 1/4" thickness, using a meat mallet or rolling pin. Cut each breast into to inch pieces. Combine flour, salt and pepper in a small bowl. Dredge chicken pieces in flour mixture. Heat oill in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Stir broth mixture, and add to skillet. Cook over medium heat until mixture is thickened and bubbly, stiring constantly. Stir in margarine. Spoon sauce over chicken; sprinkle with parsley, if desired. Yield: 4 Servings. If you like it saucy, double the sauce recipe.  

*My side notes: I don't dip the chicken in flour because we are trying to eat healthier. I also like to add things to it for more flavor...like fresh sliced mushrooms, capers, artichoke hearts, etc. You don't have to do this, but it really adds a lot to it.

Chicken Artichoke Casserole

I thought I had posted this on here.  So here it is if you even wanted it.

1/2 lb mushrooms, sliced

6 Tbsp. butter, divided

4 boneless, skinless chicken breasts

1 (14 oz) can chicken broth

1 (7.5 oz) can artichoke hearts, drained

Dash of salt

1/4 c. flour

3/4 c. light cream (i use milk for less fat)

1/4 tsp. salt

1/8 tsp. pepper

1/2 c. grated Parmesan Cheese

1/2 tsp. dried Rosemary

Saute mushrooms in 2 Tbsp. of the butter for about 2 minutes; set aside.  Cook chicken breasts in simmering chicken broth over low heat for about 30 minuts or until cooked through.  Drain both, reserving 3/4 cup.  Cut chicken into cubes.  Place cubed chicken and artichoke hearts in a greased 8x8 pan.  Lightly salt, set aside.  In a saucepan, melt 4 Tbsp. butter.  Stir in flour until well blended.  Add cream and reserved 3/4 cup chicken broth and stir constantly over medium heat until thickened.  Stir in the 1/4 tsp. salt, pepper, parmesan cheese and rosemary.  Pour over chicken and bake at 325* for 30 minutes.  Remove from oven and garnish with sauteed mushrooms.  Makes 4 servings.

Spicy Chicken Corn Chowder

Spicy Chicken Corn Chowder

• 5 bacon slices, chopped
  
• 2 tablespoons butter
  
• 1 medium onion, chopped
  
• 2-4 cloves of garlic, finely minced
  
• 1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
  
• 1 cup chopped red or orange bell peppers (about 1 large)
  
• 3-4 tablespoons all-purpose flour
  
• 6 cups low sodium chicken broth
  
• 3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
  
• 1 teaspoon ground cumin
  
• 1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
  
• 1 (16 oz.) bag frozen corn kernels
  
• 2 cups half and half or cream
  
• 2 cups shredded Monterey Jack cheese (plus more for garnish)
  
• 1-2 (4 oz.) can chopped green chilies
  
• 1/4 teaspoon Tabasco sauce
  
• 1/2 cup green onions (plus more for garnish)
  
• 1/2 cup fresh cilantro, chopped (plus more for garnish)