Tuesday, August 31, 2010

Cheesy Crock Pot Chicken

The pictures don't do it justice:) It's tastes a lot better than it looks!!

Cheesy Crock Pot Chicken
by: Melissa Seagraves
Bread of Life Volume II Union Baptist Church cookbook (Hull, GA)

This is one of Eric's favorites!


* 6 boneless, skinless chicken breasts
* salt and pepper, to taste
* garlic powder, to taste
* 2 cans condensed cream of chicken soup
* 1 can condensed cheddar cheese soup (or a 16 oz. container of Velveeta)

Rinse chicken and cut off any fat pieces. Sprinkle with salt, pepper, and garlic powder and place in the crock pot. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over noodles or rice.

Friday, August 27, 2010

Mom's Chicken Pie

Mom's Chicken Pie


3 or 4 boneless skinless chicken breasts
1 can cream of chicken soup
2 c. chicken broth
1 16 oz. can of Veg-All
1 stick of butter
1 c. self-rising flour
1 c. milk
salt & pepper


Boil 3 or 4 boneless chicken breast, saving about two cups of the broth. Add salt and pepper while cooking. Chop chicken.

In a mixing boil, add the chopped chicken, one can of cream of chicken soup, two cups of chicken broth, and one 16 oz can of Veg-All. Mix all together and pour in baking dish.

In another mixing bowl, mix together 1 cup of flour, 1 cup of milk, and one stick of melted butter. Pour this mixture over the chicken mixture in the baking dish. Do not stir. Bake about one hour on 350 degrees.

Easy Sour Cream Rolls

Easy Sour Cream Rolls
another great recipe from my mom, Teresa

2 cups self-rising flour
1 stick butter
1 cup sour cream
Mix and bake at 425 until lightly browned on top

Wednesday, August 25, 2010

Three Meat Baked Beans

Three Meat Baked Beans

My mom has made this bean dish for years now and it is always a hit at family gatherings! Usually there are NO leftovers!


* 1/2 pound Polish sausage (or turkey smoked sausage), cut into 1/4-inch slices
* 1/2 pound ground beef (or ground turkey)
* 3 tablespoons chopped onion
* 5 slices bacon, cooked and crumbled
* 2 (16-ounce) cans pork and beans
* 1/3 cup ketchup
* 1/4 cup firmly packed brown sugar
* 2 tablespoons molasses
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/2 teaspoons prepared mustard


Brown Polish sausage in a skillet; remove from skillet, and discard drippings. Set sausage aside.

Combine ground beef and onion in skillet; cook, stirring until meat crumbles and is no longer pink. Drain.

Stir together ground beef mixture, sausage, bacon, and remaining ingredients in a lightly greased 11- x 7-inch baking dish.

Bake, uncovered, at 350° for 30 minutes.
Southern Living, MAY 2003

Sunday, August 22, 2010

Lemon Asparagus Chicken

Lemon Asparagus Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup

1/4 cup milk

1 tablespoon lemon juice

1/8 teaspoon ground black pepper

Lemon slices (optional)

* Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.
* Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.

Wednesday, August 18, 2010

Oreo Cheesecake

Oreo Cheesecake


24 crushed Oreos
¼ cup Sugar
1/3 cup butter

Pull apart and scrape out the filling from 24 cookies; crush those cookies and mix with butter and sugar. Press firmly onto the bottom of a spring form pan. Bake five minutes at 350 degrees.
Stand remaining 14 cookies around the edge of pan, firmly pressing bottom edge of each cookie into crust.

3 (8-ounce) packages cream cheese, at room temperature
¾ Cup sugar
2 Large Eggs, lightly beaten
1 teaspoon Vanilla
2 tablespoons Cornstarch
1 Cup Sour Cream

Beat together cheese and sugar until light and smooth. Beat in eggs, vanilla and cornstarch only until thoroughly mixed. Stir in sour cream until mixture is well blended. Pour into crust. Bake cheesecake for 45 minutes at 350 degrees. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in the cake.

Thursday, August 12, 2010

Chicken Pie

Chicken Pie
by: Virginia Fitzpatrick

2 c. cooked, cubed chicken
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 c. chicken broth
black pepper
1 stick of melted butter
1 c. self-rising flour
1 c. milk

Put the chicken in a baking dish. Mix the broth, soup, and pepper until it's smooth. Pour it over the chicken. Mix the butter, flour, and milk into a mixture and pour it over the top. Do not stir. Bake at 350 F until the top is slightly brown.

Monday, August 9, 2010

Zucchini Bread

Zucchini Bread


* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts


1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


Monday, August 2, 2010

Watermelon Baby Carriage

I got this idea from my dear friends, Summer and Erin. They made one of these watermelon baby carriages for my baby shower in Macedonia. Last week I was able to make this one for my friend Jamie's baby shower.

Watermelon Baby Carriage

You Will Need:

1 large watermelon
Assorted fruit such as berries, kiwi, melons, and grapes
flowers (for garnish, if desired)
1 grapefruit or orange for wheels
1 kiwi for hubcaps
decorative bow
sharp knife


1. Cut a thin slice from the bottom of the watermelon to provide a stable base.

2. Using a sharpie marker, make an outline of a carriage. Use a sharp knife to make the cuts.

3. Hollow out the bottom of the watermelon and reserve the fruit for the fruit salad.

4. Cut out the handle from an unused piece of watermelon (scrape away any excess fruit.)

5. Attach the handle with toothpicks.

6. Using toothpicks, attach wheels made from orange slices and hubcaps made from kiwis.

7. Fill the carriage with approx. 4 cups of fruit salad.

8. Attach a bow to the top and arrange flowers around the base.

*There are YouTube videos that are helpful to watch before carving a baby carriage. Simply go to www.youtube.com and in the search window type "watermelon baby carriage". Several videos will appear that will assist you in making your watermelon baby carriage.