Sunday, October 25, 2009

Chicken Chicken

Since I'm in an apparent cooking bug/blogging mode today I'll share what I'm making for dinner tomorrow. This is one that can be made the night before and takes an hour to bake. It's easy and tasted divine! I got this from Christy over at Southern Plate. She has the best recipies and they are easy,cheap,and taste great! I highly suggest checking her out. Plus I love how "southern" she is and so enjoy reading her posts. Oh and this ranks good on the "husband scale" by that I mean my husband doesn't get excited over much but this got a "pretty good make it again ranking" that doesn't sound like much I know but from him it's high praise.

Chicken Poulet

  • 2 chicken breasts, cooked and shredded
  • 1 Cup Shredded Cheddar Cheese
  • 1/2 C Mayo
  • 1/4 C Green Onions
  • 4 eggs
  • 1 stick margarine
  • 2 Cups Chicken Broth (a )) ounce can
  • 16 ounce pkg Peppridge Farm corn bread stuffing mix
  • 1 cup milk
  • 1 cup water
  • 1 can cream of mushroom soup
  • Sprinkling of salt
Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
Place 1/2 of stuffing mix in bottom of a 9×13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.

Beyond Awesome Oreo Cheesecake Cupcakes

I got this recipie from Keeper Worthy Recipes and apparently it is from Martha Strewart's cupcakes(which I will be adding to my Christmas wish list. Really these things are better than well you get the idea. At least that was how my coworker rated them. Make sure that you inform your family though that the Oreo's are off limits. As my husband ate several and messed up my ratio he has hopefully since learned his lesson. I then what I had left in an 8x8 pan and baked but it was not as great as the cupcakes.

Cookies and Cream Cheescake Cupcakes

42 Oreos, 30 left whole, 12 coarsely chopped
2 lbs cream cheese, room temperature ( yes, 2 lbs)
1 cup sugar
1 tsp vanilla
4 large eggs, room temperature,lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275.

Line cupcake pan with paper liners,put I whole cookie in each cup.
With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt . Stir in chopped cookies, by hand.

Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.

Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours or up to overnight. Remove from tins just before serving.

These will disappear quickly and are very easy to make. I'll add photos when I make them again which won't be long!

The View from My porch and Pumpkin Bread

Pumpkin Bread Recipie from Country Woman and Taste Of Home
This is my second batch and man are these yummy! Not too overpoweing and very moist!


  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup cold water
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg


  • In a bowl, beat the sugar, pumpkin, oil, eggs and water until well mixed. Combine remaining ingredients; gradually add to pumpkin mixture and mix well. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 75-80 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves.

Monday, October 19, 2009

Crafting Bits

craftastrophie club
I was catching up on blog posts and saw this over at Something Simple and thought of how true it is. I love crafting but well I don't do it right every time. In fact most of my works have some flaws too them. But hey that's life and I like what I make so :) But if you're in the club with us, then go on over and add the button to your site too.
Then I was on Wise Craft where they have a link to Martha Stewarts Glitter picture maker I did one of my dog from this photo, and think it will be cute. I'm also doing one of hubby's volunteer fire dept truck for a Christmas present.

Tuesday, October 13, 2009

10/14 Longaberger Specials and a recipe

Fall is in the air – in fact, in some places there has already been SNOW in the air too!
Chilly as it gets outside, nothing warms those you love as much as a good hot dish,
baked with love.

I’m excited to share with you this week’s BONUS BUY – a lovely swing handled
basket that will let your 2 quart casserole or Grandma Bonnie’s pie plate nestled
safely inside.

Longaberger has teamed with the NFL for all of you die-hard sports fans! Check out
check out the Longaberger/NFL Breast Cancer Awareness basket.

To order – just scroll to the bottom of this email for information.

BONUS BUY for OCTOBER 14 only!
For ordering information – please scroll to the bottom of this email message!

Our Round Potluck Basket is perfect for toting warm casseroles in the Woven Traditions® 2-Quart Covered Casserole to your next family gathering ... or even a scrumptious pie in Grandma Bonnie's™ Pie Plate.
On Wednesday, October 14 only, you can get your hands on this handy basket for just $42.

Check out all these great use ideas for your new Round Potluck Basket:
• fall centerpiece with small gourds and pumpkins
• fruit bowl on the counter
• rolled utensils in napkins for your buffet table
• extra large muffin or dinner roll basket with handles to pass it easily
• small paper plates and cocktail napkins
• bath and body products in your bathroom
• trick-or-treat basket
• after school snacks on the kitchen counter
• tie the handles together, attach helium balloons and fill the basket with birthday cards or treat bags
• fill the protector with ice and use as a mini ice bucket
Here is a delicious and FAST potluck favorite shared on Vonda’s Vine – you’ll love how fast it is, how tasty it is, and how much people will look forward to seeing you and your ROUND POTLUCK BASKET at the next social event.
1 can sweet corn (do not drain)
1 can creamed corn
1 cup grated cheese
1 stick butter
1 cup dry macaroni

Mix together in 8x8 baking dish. Bake covered at 350 for 30 minutes; uncover and stir - bake 30 minutes uncovered.
Shared by Vonda

OCTOBER – Longaberger TEAMS up with the NFL to fight breast cancer:
For ordering information – please scroll to the bottom of this email message!

For more information on TEAM spirit baskets – complete with NFL approved lids and colors – click HERE!

For ordering information – please scroll to the bottom of this email message!

To place an order – contact me at:
859-358-4307 or
or go online to:

As always – thank you for shopping with me.