Paula Deen's Chicken Spaghetti

Last night I tried a tasty new recipe, and thought I'd share it with all of you! This is one of Tim's new favorites... :)

Chicken Spaghetti

Makes 10 to 12 servings

2 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 (14-ounce) can chicken broth

1 (10.75-ounce) can cream of mushroom soup

1 (10.75-ounce) can cream of chicken soup

1 (10-ounce) can diced tomatoes with green chilies, drained (I used Rotel)

1 (4-ounce) jar sliced mushrooms, drained

1⁄2 cup sour cream

1 teaspoon salt

31⁄2 cups chopped cooked chicken

2 cups shredded Cheddar cheese

1 (16-ounce) package angel hair pasta, cooked according to package directions

3⁄4 cup panko (Japanese bread crumbs)

1 tablespoon butter, melted

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.

In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.

In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.

New Recipe Love!

I have another delicious new recipe that I wanted to share! My mom made this last weekend, at first I wasn't "sold" on the recipe (when looking at the ingredients), but WOW, it was SO YUMMY! Here it is...

Little King's Salad

Salad:

2 bags of lettuce

1/4 lb. salami

1/4 lb ham (my mom used turkey)

1/3 lb big eye swiss cheese

2 tomatoes, chopped

1/2 onion, diced

1 green pepper, sliced in rings

1 loaf french bread, torn in pieces

Cut the salami, ham and swiss cheese into strips. Add the lettuce, tomatoes, onion and green pepper. Right before serving pour the dressing over the salad and mix in the bread.
Dressing:
1/4 C tarragon vinegar

3/4 c oil (we didn't use this much, more like 1/2 c, if that)

1/8 tsp pepper

1/2 t salt

1/4 tsp diced oregano

1/2 tsp garlic

Yummy New Recipe!

I tried a yummy dessert and wanted to share the recipe with you!! Jen, (my brother Jon's girlfriend) made this for us at the lake this weekend and it's so easy, and super delicious! AND, it's no-bake... PERFECT for these hot summer days when you might not want to heat up the house with your hot oven. Enjoy!

Jen's Peanut Butter Dessert:

1 1/2 C. Crushed Graham Crackers

1/4 C. Sugar

1/4 C. Melted Butter

2 T. Peanut Butter

Mix together and pat into bottom of a 9x13 pan.

Save 1/2 C. for topping. Freeze 15 min.

8 oz. Cream Cheese

1/2 C. Peanut Butter

1/2 C. Sugar

16 oz Cool Whip (2 of the regular size containers)

Mix cream cheese, peanut butter, and sugar until creamy. Add Cool Whip. Spread over crust. Sprinkle remaining crumbs and chopped reeses peanut butter cups on top. Freeze. Enjoy!

Red, White, and Blueberry Trifle

I made this for one of our family get-togethers this weekend and it was a huge hit! I found the recipe online and edited it a little bit. Here it is, so yummy!

Red, White, and Blueberry Trifle

2 (8 oz) pkgs cream cheese

2 cups powdered sugar

8 oz sour cream

1 tsp almond flavoring

1 tsp vanilla

1/2 pint whipping cream

1 angel food cake **I used pound cake** (store bought is fine, Wal Mart bakery)

1 quart strawberries

1 quart blueberries

3/4 cup sugar ** I did NOT use this much, more like 1/4 cup, if that**

2 tsp almond flavoring

.......

1. Cream together cream cheese and powdered sugar

2. Add sour cream, vanilla and 1 tsp almond flavoring

3. Set this mixture aside

4. In separate bowl whip the whipping cream, add to cream cheese mixture

5. In separate bowl place strawberries and blueberries with 1/4 c. sugar and 2 tsp almond flavoring

6. In a clear glass or trifle bowl alternate layers of cake, cream cheese mixture, and berries.

7. Garnish the top with berries. I made a star out of blueberries :) The strawberries were supposed to be stripes, but it didn't really turn out looking that way. :-/

8. I prefer making this dessert the day before, so the cake has time to soak up some of the yummy flavors. Enjoy!

Tiramisu Layer Cake!

Today I made a Tiramisu Layer Cake. It was pretty yummy... lots of steps involved! ;) If you'd like the recipe, you can find it HERE.

Chocolate Fondue Recipe!

Last night I got together with some friends for dinner club. We all had a fun time! I offered to bring the dessert -- KatieJo offered her dessert recipe! :) I was so glad she did because it was SO delicious, I want to share it with YOU! It was chocolate fondue! This recipe you can't mess up, so easy!

Chocolate Fondue:

1 T. Butter

16 oz milk chocolate chips

1 bag small marshmallows

1/3 C. milk

1 C. whipping cream

Grease slow cooker with butter. Turn to high for 10 min.

Meanwhile, mix chocolate, marshmallows and milk together in a bowl.

Put mixture in slow cooker.

Cover and cook on low for 30 min. Stir, cover and cook another 30 min.

Gradually stir in whipping cream and cook another hour.

**We served it with rice crispies, strawberries, bananas, cheesecake bites, etc. KatieJo had the cutest little individual bowls for each person and sprinkled graham crackers on top of the chocolate (so it was like s'mores). Yummy! Enjoy!

Fresh Peach Pie

Today I made a yummy peach pie! This recipe is an oldie but a goodie. It was actually my mom's grandma's recipe! If you like peaches, you must make this tasty treat. :)

Peach Pie

Pie crust - unbaked

1 c. Sugar

2 T. Flour

1 c. half and half

1 T. Vanilla

Stir together the above ingredients.

Add 4-5 fresh peaches (take off skin) to the liquid mixture. Pour into unbaked crust. Bake at 375 degrees (i turn down heat to 350 after 1/2 hr or so). Bake 1 hour. Enjoy!

Cookie Recipe!

On Monday evenings I get together with a bunch of girls and we watch The Bachelor! We always have a great time! This week I brought butterfinger cookies and everyone really liked them. So, I thought I would post the recipe. Be careful, you can't ever just have one!

Butterfinger Cookies
1/2 c. butter, softened
3/4 c. sugar
2/3 c. packed brown sugar
2 egg whites
1 1/4 c. peanut butter (i use creamy)
1 1/2 t. vanilla
1 c. flour
1/2 t. baking soda
1/4 t. salt
5 butterfinger candy bars, chopped

In large mixing bowl, cream buttter and sugars until light and fluffy. Beat in egg whites. Stir in peanut butter and vanilla. Combine the flour, baking soda, and salt; gradually add to creamed mixture. Stir in candy bars.

Shape into 1 1/2" balls and place on greased cookie sheets. Bake at 350 for 10 minutes or until golden brown. Yield: 4 doz.

Happy New Year!

I hope 2009 brings everyone peace, joy and prosperity! I wanted to share an awesome recipe with you. It is one of Tim's favorites! This creamy chicken chili hits the spot on those cold, wintry days...
White Chicken Chili
Onion mixture, mix and saute:
1 white onion
2 tsp. minced garlic
1 tsp. oregano
2 tsp. cumin
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 Tbsp. oil
Combine the onion mixture with:
a deboned roasted chicken (I used a rotisserie chicken)
3 - 14 oz. cans chicken broth
3 - 15.5 oz. cans great northern beans (I used 2 cans)
1 - 10 oz can Rotel (diced tomatoes and green chilis) I used 2 cans of the mild rotel
Cook for one hour in a large pot or crock pot
Add 3 cups shredded monterey jack cheese and cook 1/2 hour more.
Add 16 oz. sour cream and enjoy! :) This recipe makes a lot of soup.