Saturday, January 30, 2010

Poppy Seed Bread

I got this recipe off my friend Krista's blog. We loved it! I am a huge fan of poppy seed anything!!! My hubbie loved this bread too. I actually didn't make the glaze. We just ate the bread plain. Sorry I don't have a picture. Krista has a beautiful picture of the bread on her blog.


3 cups flour, sifted
2 1\2 cups sugar
1 1\2 t. salt
3 eggs
1 1\2 cups milk
1 1\8 cups vegetable oil
1 1\2 t. poppy seeds
1 1\2 t. vanilla extract
1 1\2 t. almond extract
1 1\2 t. butter flavoring

3\4 cup sugar
1\4 cup lemon juice (or orange juice)
1\2 t. vanilla extract
1\2 t. almond extract
1\2 t. butter flavoring

Grease two 9 x 5-inch loaf pans. Line the pans with wax paper, then grease and flour wax paper. Preheat oven to 350. Mix all bread ingredients together, then beat for 2 minutes. Pour into pans and bake for 1 hour. Mix glaze ingredients together. Heat in microwave just to melt sugar (2 to 3 minutes). Remove bread from pans. Pour glaze over hot bread or use pastry brush.

Friday, January 29, 2010

Chicken Spaghetti Casserole

Mike has decided that this is one of his favorite meals ever. It is really delicious and easy to make. I got the recipe from the Pioneer Woman. She's got some great recipes on her blog!

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot (or from can)
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions:

Cook 1 cut up fryer and pick out the meat to make two cups. (I already had cooked chicken in my fridge so I just used that and used canned broth.) Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Monday, January 25, 2010

Tangy Taco Salad

I am a sucker for a delicious salad with homemade dressing. The dressing absolutely makes this salad in my opinion. It is a tangy dressing and oh so yummy!  Mmmm....I think I'll be having salad tonight.

1/3 cup chopped cilantro
1/2 cup lime juice
1/2 cup olive oil
1/2 cup sour cream
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. pepper

Process all of the above ingredients in a blender.

Salad: (Add as much or as little as you like.)
Head of Romaine Lettuce
4 small tomatoes (chopped)
Can of Black Beans (drained)
Can of Corn (drained)
Cheese (any kind you like)
Can of black olives (chopped)
Avocado Slices
Green onions
Shredded Chicken (leave this out if you want to go vegetarian)
Hint of Lime Tostitos Tortilla Chips (One of the best tortilla chips ever created.  I'm addicted!)

Recipe Source:  My fabulous sister-in-law Beth Merrill.  (I tweaked the dressing recipe a bit.)

Linked to:
My Meatless Mondays
Tuesday Night Supper Club

Sunday, January 17, 2010

Divine Breadsticks

I just tried these today. They are delicious! I don't know if they are going to last until dinner because we keep eating them. I got this recipe from My Kitchen Cafe.

*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Tuesday, January 12, 2010

Chocolate Chip Cheese Ball

This is such a delicious treat. It tastes like a cheesecake in cheeseball form. It makes a huge cheese ball so if you have a small group coming, you should definitely half the recipe.

16 ounces of cream cheese, softened
1 stick butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped
1/2 package mini-chocolate chips

1. Blend together cream cheese and butter.
2. Add powdered sugar, vanilla, and pecans.
3. Put in fridge for 1-2 hours.
4. Shape into a ball and roll in chocolate chips.
5. Chill overnight or at least 2 hours.

Serve with apples, pears, graham crackers, nilla wafers, etc.

Thursday, January 7, 2010

Cinnamon Syrup

This is a delicious syrup! Just adds a little variety to a pancake, waffle, or french toast breakfast! My mom came up with this recipe.

3/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine
1/4 cup water
3 Tablespoons light corn syrup

In a small saucepan, combine all ingredients. Cook and stir over medium heat 10 to 15 minutes or until sugar dissolves and mixture thickens slightly. Pour into serving dish. Makes about 1 cup.

Saturday, January 2, 2010

Hawaiian Chicken Haystacks

 This is the Hawaiian Chicken Haystack with all the toppings. It is delish!

Here's just the rice and the sauce. Also a fabulous option.

I love these things!  They are delicious with the Chicken Sauce and all the toppings. This recipe is from my momma!  It's one of those meals you can throw together and make everyone happy whether they just like to eat them with rice and sauce or add toppings. 

Chicken Sauce:
3 cans cream of mushroom soup
1 1/2 cups sour cream
1 cup grated cheese
1 cup mayonnaise
3-4 cups cooked, shredded chicken

Heat the above in a saucepan. Do not boil. (Half the recipe if you have a smaller family.)

Put the Chicken Sauce on top of cooked rice and then add toppings! (It is delicious plain too. You don't actually need toppings. It just adds to it.)

Topping Options:
Chow Mein Noodles
Grated Cheddar Cheese
Chopped Onions
Chopped Tomatoes
Sliced Olives
Crushed Pineapple
Sliced Almonds


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