Chicken Cordon Bleu Florentine Casserole
1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons extra virgin olive oil
Preheat oven to 350 degrees.
Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.
Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.
Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.
Carissa (Washington)
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Poblano Chicken Soup(Award Winner – LDS Living)
1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced
3 quarts chicken broth
1 roasted chicken
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn
2 cups cooked rice
Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.
Wendy (New Mexico)
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Best Caesar Salad
2 heads of romaine lettuce cut or broken up to your liking (or a large bag of romaine only, that is already washed and prepared if you want it easy.)
1 purple onion chopped
1 package of pre-sliced mushrooms (Break them up smaller if you wish.)
1 package of croutons that are pre-seasoned for Caesar salad
1 small tub of shredded Parmesan cheese
Avocados (optional)
Chicken chunks (optional)
Dressing:
2/3 cup olive oil
3 Tbsp. Mayonnaise
3 garlic cloves minced (I buy pre-minced garlic in a jar)
1 lemon – squeezed
Mix together with a whisk. Add to salad right before serving and then toss the salad to mix. Enjoy!
Tina (mother of 9)
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Sarah Salad
1 head iceberg lettuce
1 head romaine lettuce
1 & 1/2 lb crumbled bacon ( I buy the microwavable kind)
Frozen peas (throw them in frozen, as many as you like)
Craisins
Sugared sliced almonds
Mozzarella cheese
2 tsp white sugar sprinkled on top and then tossed in.
Poppy seed (lite house) dressing (I like this one the best, in produce section)
With all if the above items, just add as much as you like. Toss and serve. I also have added grilled chicken.
Jill
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Potato Soup
In a soup pot combine:
2-3 medium yellow onions, diced
4 cubes chicken bullion
10-15 potatoes, cubed
Cover with water and boil until tender
Mash with a potato masher, leaving bite-sized pieces in liquid (don’t drain)
Add:
3 C whipping cream
3 C milk
2 C sweet, white frozen corn kernels
Stir together on medium heat until hot, not boiling
Top with grated cheese, bacon bits, and green onion
(Serves 8)
Lindie (mother 0f 4)
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Rosemary’s Chicken Enchiladas
4 chicken breasts, cooked and diced (or Costco’s rotisserie chicken)
1 bunch green onions, chopped
3/4 lb. grated monterey jack cheese and 3/4 lb. grated cheddar cheese (or Costco bagged cheese)
1 pint sour cream
2 small cans chopped green chilies
2 cans chicken soup
Flour or corn tortillas (if using corn, soften in oil first)
In a small bowl, mix cooked chicken and onions. In another, combine cheeses. In another, combine sour cream, chilies and soup. To assemble, spoon chicken mixture on tortilla, then spoon sauce on top, then sprinkle with cheese. Roll and place seam-side-down in 9×13 pan. Fill pan and top with remaining soup sauce and sprinkle with remaining cheese. Bake at 325 for 30 minutes or until bubbly.
Enjoy!
Tammy (mother of 5)
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Chewy Caramel Popcorn
1 cup white corn syrup
2 cups brown sugar
1/2 cup butter
1 (14 oz.) can sweetened condensed milk
3 gallons popped popcorn (this is about one brown grocery bag full)
Combine the first three ingredients in a sauce pan. Heat to exactly 238 degrees on a candy thermometer while stirring constantly. Remove from heat and add the milk. Blend well. Pour over popcorn. Mix. (This is where your paper bag comes in really handy. Coat the inside of the bag with cooking spray, then pour the mixture over the popcorn and gently fold in the top corners. Let your kids “kneed” the bag, covering the popcorn evenly with caramel. This does make quite a big batch – enough to share!)
Zebra Popcorn
Take popped popcorn, any size batch. Then melt your favorite chocolate (milk, dark, etc.) and drizzle it over the popcorn and you’ll have “zebra popcorn.” You can also use white chocolate, butterscotch, or mix it up with two or more flavors. Kids love this!
Katherine (mother of 3)
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Lion House Bran Muffins
2 c. boiling water
4 c. All Bran cereal (pellets)
1 c. salad oil
2 c. sugar
4 eggs
5 c. flour
1 tsp. salt
5 tsp. baking soda
1 quart buttermilk
2 c. bran flakes cereal
*Pour boiling water over All Bran cereal (set aside). Cream together oil & sugar. Add eggs, hot bran mixture, dry ingredients, and buttermilk. Last, stir in bran flakes with a spoon.
Pour into greased muffin tins (1/2-2/3 full). I will also use baking cups…less mess, easier clean-up!
Bake @ 400 degree for 15-20 minutes
**Can keep unused batter in refrigerator for 6 weeks.
Holly (mother of 3)
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Favorite Sparkling Punch
In large punch bowl combine:
1 (2 liter) bottle Shasta Diet Grapefruit Soda
(Fresca will do, but Shasta is better)
1 (12 ounce) can frozen white grape juice, undiluted
½ bag of pebble ice (grocery store butchers will bag this ice)
Mix with no water, just lots if ice. Everyone loves this!
Grace (mother of 4)
www.keepingupcookbook.com
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Easy Delicious Tomato Soup
1/2 cube butter (melt)
4-5 T flour (mix until paste-like)
2 cups milk (mix until boil)
2 more cups of milk (mix until boil)
3 medium cans of tomatoes (Mix Mexican and Italian for a ‘kick’)
Add tomatoes (just until warm, not boiling)
Add basil and other spices to taste
Add cream, if desired
Simmer 10-15 minutes
Serves 4-6
Enjoy!
Teenage Boy Chocolate Chip Cookies
(See story dated January 27, 2011)
1lb. of real butter softened
1 1/2 C. White sugar
2 C. Brown sugar
3 eggs
2 Tbsp. Vanilla
1 1/2 tsp. salt
3/4 tsp. baking powder
3/4 tsp. baking soda
5 1/4 C. Flour – can substitute 2 1/2 C. Oatmeal instead of all flour
5 C. Chocolate Chips 1/2 semi-sweet 1/2 milk chocolate
Beat eggs well
Add:
butter
sugars
vanilla
Beat well
Mix dry ingredients in a separate bowl then add to wet ingredients
Don’t mix too much. If the dough is too sticky, add more flour.
Add chocolate chips
Bake 35O degrees for 12 min. Let cool on rack and enjoy!!
Good Luck and all my love to you and your boys.
Jeanette (mother 3)
I use this slushy punch for EVERY occasion, and people ALWAYS ask for the recipe! Buy extra, since it goes fast…