Wednesday, June 10, 2009

Chicken Florentine

· 2 (10-ounce) packages frozen chopped spinach
· 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
· 2 (10 3/4-ounce) cans condensed cream of mushroom soup
· 1 cup mayonnaise
· 1 cup sour cream
· 2 cup grated sharp Cheddar
· 2 tablespoons fresh lemon juice
· 1 teaspoon curry powder
· Salt and freshly ground black pepper
· 1/2 cup dry white wine
· 1/2 cup freshly grated Parmesan
· 1/2 cup soft bread crumbs
· 2 tablespoons butter

Remove the outer wrappers from the box of spinach. Make sure to drain the spinach well!!

Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce.

Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula

Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Mexican Chicken

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan.
Mix together the soups, rotel and chicken and pour on top.
Top with cheddar cheese.

Bake at 350 for 30 minutes or until cheese is bubbly.

Strawberry Breeze Dessert

· 2 cups crushed pretzels
· 3/4 cup melted butter
· 3 tablespoons sugar, plus 3/4 cup sugar
· 1 (8-ounce) package cream cheese
· 1 (8-ounce) container whipped topping
· 2 (3-ounce) packages strawberry gelatin dessert mix
· 2 cups boiling water
· 2 (10-ounce) packages frozen strawberries
· Whipped topping or whipped cream, to garnish


Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pour over the cream cheese mixture.

Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Dirt Cake

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in flower pot or trifle bowl, starting with cookies then cream mixture. Repeat layers.

Chill until ready to serve

Green Bean Bundles

These are SO yummy! Everyone always want the recipe!! :)

2 or 3 cans of whole green beans **
Bacon slices (cut in 1/2 - 1/3rd)
6T of butter
1/2 cup of brown sugar
1 tsp of garlic powder
1 t salt & pepper

Wrap a handful of green beans around a half a slice of bacon. Secured with a toothpick if the bacon is to short ...That makes one bundle - keep going for as many bundles as you would like to have.

Melt the butter and stir in one cup of brown sugar (more or less depending on how sweet you would like it). Add a teaspoon of garlic salt and slat and pepper to taste

Bake 350 until the bacon is done

** About 4 cups, (also the whole green beans look fancier, but the cut ones work fine too!)