Poppy Seed Chicken

2-5-11 The Lord helps them and delivers them; he delivers then from the wicked and saves them, because they take refuge in Him.  Psalm 37:40  This is the last verse I read last night.  I wrote it down on a piece of paper, and I think I should start doing this more often.  It would help take my life from average to extraordinary.

I was at a party today, and everyone decided to get in on making this recipe.  I have made it before - except with leftover turkey from Thanksgiving!

Poppy Seed Chicken

4 Chicken Breasts, Cooked
6 Oz. Sour Cream
1 Can Cream of Chicken Soup
1 TBS. Poppy Seed
1 Sleeve Ritz Crackers, Crushed
1 Stick Butter

If you are using raw chicken breast, cook them in a skillet with water for 10 minutes on each side (or until cooked thoroughly).



 Meanwhile, melt the butter (I usually just stick in the microwave for about a minute) and crush your crackers.  Coat the crushed crackers with the melted butter.  Drain and cool the chicken.  Chop up chicken into desired bit sized pieces.

In a greased baking dish, mix the sour cream, soup, poppy seeds and chopped chicken; spread out evenly.  Top with cracker and butter mix; bake at 350 for 30 minutes. 

   ENJOY!

Busy-Day Cake with Chocolate Butter-Cream Icing

1-18-11 We were craving cake.  What better way to get some than to make it yourself?









Busy-Day Cake

1/3 C.       Shortening
1 1/2 C.    Flour
3/4 C.       Sugar
3/4 C.       Milk
1               Egg
2 1/2 tsp.  Baking Powder
1 1/2 tsp   Vanilla

Beat shortening on medium speed for 30 seconds.  Add flour, sugar, milk, egg, baking powder, vanilla, and 1/2 tsp salt; beat until blended.  Beat 2 min. on medium speed.  Pour batter into a greased and floured 9 by 9 by 2 inch baking pan.  (We used a 9" heart shaped pan for this project!)  Bake on 375 for 25-30 min.  Cool and frost!











 Chocolate Butter-Cream Frosting

2 C.          Powered Sugar
6 TBS.      Butter
3-4 TBS.  Milk
1 1/2 tsp.  Vanilla
1/8 tsp.     Salt

Beat all ingredients on medium speed until smooth, adding more milk if necessary to make the icing of good spreading consistency.

In the microwave, melt 2 Squares Semi-Sweet Chocolate in a small bowl.  Wait until it cools.  Add the melted chocolate and the egg white from 1 egg in with the mixed ingredients and beat until smooth.

Now, let's frost that cake!

ENJOY!

Mini Strawberry Pie

     1-17-11 Working on my Masters application all day today made my brain feel drained of everything, so I decided to use some extra pie crust Mom had made for cherry bites to make a couple mini strawberry pies.

 



Pie Crust

2 Cups Flour
1/2 tsp. Salt
3/4 Cup Shortening
1/4 Cup Cold Water

Measure out the flour, salt, and shortening into a big bowl.  Using two butter knives, I "scissor cut" the ingredients together.  This makes the crust flakier.  Add the water and get your hands dirty!  I then use a secret ingredient (because it makes the crust taste even yummier!) instead of flour when I roll the crust out so it won't stick to the rolling pin.

 You can fill the crust with whatever you want - I had strawberry filling one hand - and put whatever design you want on the top crust.  (If you even want a top crust!) When you cover the pie with your top crust, make sure you pinch it together with  the bottom crust; otherwise, your filling may ooze out!  Bake at 300 or 350 for 15-20 minutes, or until the crust is a light brown color, like so.

ENJOY!