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Chicken, dressing, Casserole By PJB

One of our favorites

1 loaf white bread 1 lb. 8 oz. size (I like to use fresh)—leave out four slices for top garnish.

3-4 cups cubed chicken

1 cup chopped yellow onion

1 cup chopped celery

1 sq. butter

2 tsp. sage

½ tsp. black pepper

1 tsp. salt ( I like to use the Knorr chicken flavoring instead of salt)

2 cans cream of chicken soup

½ can milk

Add onion, celery, butter and sauté until butter is melted but veg are still crunchy.

In another sauce pan add soup, seasoning (Except sage) milk, heat and mix well.

In a 9X13 cooking casserole dish break up bread into bit sizes. Sprinkle sage over the top and add

Celery onion mixture and mix well, will look like a bread dressing.

Layer cubed chicken evenly over dressing mixture, pour gravy mixture over chicken.

Toast four pieces of bread, put in blender and crumble for top. (DO not butter toast)

Cook At 350° for 30-40 min. Casserole should be bubbling on sides when done.

Sisters Get to gather recipes

Chicken Crepes...very good

Shared by Trudy

crepes

1 1/4 c flour

1 c milk

1/4 c water

3 eggs

1/2 t. salt

3 T. melted butter

filling

2 c shredded chicken

2 c steamed broccoli chopped

1 can cream of mushroom soup

2-3 chopped green onions

salt and pepper

topping

1 can cream of chicken soup

1 c sour cream

1/2 c grated cheese

curry powder

Mix up the crepe batter and refrigerate for 1 hour. Heat a small skillet on med heat and cook the crepes using 1/4 c. at a time.

The batter makes 12 crepes. Cool completely and set aside. Mix all ingredients for the filling. Add 2 T. of filling to each crepe

and roll up and put in 9x13 pan with the seam side down. Mix all ingredients for the topping except the cheese adding as much

curry for your personal preference. Pour topping over the crepes and sprinkle the cheese on top. Bake in a pre-heated oven for

20 to 30 min.

Pumpkin Dip

Pumpkin dip

¼ cup brown sugar

2 T. sugar

¼ cup water

½ teas. Allspice

½ teas. Cinnamon

¼ teas. Ginger

¼ teas. Cloves

¼ teas. Nutmeg

1 ½ cups pumpkin (15 oz. can)

8 oz. cream cheese

8 oz. cool whip

¼ cup sugar

½ teas. Vanilla

Combine first 8 ingredients and microwave on high for 2 to 3 minutes. Stir. Add pumpkin and stir. Microwave for 3-5 minutes. Let cool in fridge for ½ hour or so. Combine cream cheese, sugar, and vanilla until smooth. Add pumpkin mixture. Fold in cool whip. And refrigerate until ready to serve.

Ginger cookie

2 ¼ cup flour

2 teas. Ginger

1 teas. Soda

¾ teas. Cinnamon

½ teas. Cloves

¼ teas. Salt

¾ cup butter

1 cup sugar

1 egg

1 T. water

¼ cup molasses

Roll cookies in sugar and gently flatten before baking. Bake at 350° for 8-10 minutes.

Dinner Rolls From Cindy

VERY GOOD

1 Cup warm water

1/3 Cup sugar

2 Tbl. yeast (I use fleishmanns instant yeast I get at sams club)

Combine these 3 in large bowl (I use my kitchenaide), stir well to help yeast activate.

While yeast is activating:

1 Cup milk--warmed in microwave on high for 2 minutes

1/3 Cup shortening--butter flavored is what I use

2 ½ tsp. salt

2 eggs

Melt shortening in the hot milk and add salt and eggs. Stir well so eggs are mixed.

Add to the yeast mixture:

6 Cups bread flour (I also get this in a 25 pound bag at sams club)

Add the milk mixture to yeast and flour. Knead for 10 minutes. (I use my kitchenaide on number 2 setting which is a slow knead.)

Oil the inside of a large bowl, and put the dough in here to rise covered with a cloth. I let it rise until at least double in size. Punch down and shape into whatever--rolls, crescent rolls, cinnamon rolls. I use this dough for everything. Let rise and then bake at 400 degrees for 12 minutes.

**This is a very soft and workable dough, that is why I love it for everything. If you are going to roll the dough out, sprinkle the counter top liberally with flour and roll the dough through it to coat the surface of the dough. You don't want to knead it into the dough--just have the outside of it coated with flour. It rolls out easily with little pressure so the flour stays on the outside surface and doesn't get mixed into the dough.

Chocolate Chip Sour Cream Muffins

In celebration of conference weekend we tried these rather sweet treats disguised as muffins. They were really good. I used dark chocolate chips which are my favorite anyway.

The recipe is originally from The Curvy Carrot (link below) but I found it on Taste and Tell.

Here is the link.

Chocolate Chip Sour Cream Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 12 muffins

recipe from The Curvy Carrot

Ingredients

• 1 1/2 cups all purpose flour
• 2/3 cup sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup sour cream
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

Preheat the oven to 350F. Line 12 muffin cups with liners or spray with non-stick cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the egg, sour cream, butter and vanilla.

Mix the wet ingredients into the dry ingredients and mix just until moistened. Fold in the chocolate chips.

Divide the mixture between the prepared muffin tins. Bake in the preheated oven until a tester inserted in the center comes out clean, 14 to 18 minutes.

My neighbor gave me this recipe along with several clippings of basil. I grow basil too so this has become a staple. Spencer loves it.

Pesto alla Genovese

Recipe courtesy Emeril Lagasse, 2004

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 1/2 cups fresh basil leaves (packed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or walnuts, toasted
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil
• 1 pound dried or fresh farfalle pasta

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente.Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately.

We made these yesterday and they were some of the best muffins we have tried. I love this recipe. I love orange zest in baked goods but if you don't you may not like them.

I always think of Janae when I make something with raspberries. So this one is for you Janae!

I used 1 1/4 cups frozen raspberries instead of fresh because I had them on hand. They worked really well. I set the timer for 16 minutes because my oven tends to run hot and still took them out 2 minutes early.

The original link for this recipe is here.

Cinnamon-Kissed Raspberry Muffins

• 
  YIELD: 18 servings (serving size: 1 muffin)
• COURSE: Breads

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons grated orange rind
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 3/4 cup fat-free milk
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 (8-ounce) carton vanilla low-fat yogurt
• 1 large egg, lightly beaten
• 1 1/2 cups raspberries
• 1 tablespoon all-purpose flour
• Cooking spray
• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon

Preparation

• Preheat oven to 400°.
• Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a bowl; stir well. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.
• Toss raspberries with 1 tablespoon flour; gently fold into batter.
• Spoon batter into 18 muffin cups coated with cooking spray, filling three-fourths full. Combine 1 tablespoon sugar and 1/8 teaspoon cinnamon; sprinkle evenly over muffins. Bake muffins at 400° for 20 minutes or until golden. Remove from pans immediately; place on wire rack.

Oxmoor House Healthy Eating Collection, Oxmoor House
JANUARY 2002