Poppyseed Chicken

I've always heard of Poppyseed Chicken but have never had it. So, I went out looking for the recipe just so I could see what the hype was all about. Basically, it's the same recipe no matter where you search - just a few variances. Here's my version!

3-4 boneless skinless chicken breasts - boiled & cut into bite size pieces

- I used boneless skinless tenders because that's what I had. One of the recipes I found used canned chicken....so whatever works for you!)

2 cans - Cream of Chicken soup

- I saw some recipes called for cream of mushroom but since I don't do mushrooms, I stuck with cream of chicken!

1 16 oz container - sour cream

2 Tbsp Poppyseeds

1 sleeve (give or take) Ritz crackers - crushed

- I used the Roasted Vegatable Ritz crackers because well, I AM ADDICTED TO THEM and because I have more than 3 boxes of them in my pantry!

1 stick of butter

Mix together sour cream, soup, poppyseeds & chicken. Pour into 9 x 13 baking dish & cover with Ritz crackers. Melt butter and pour on top. Bake 20-30 minutes on 350.

Serve over rice or egg noodles! I combined my egg noodles with the chicken and baked it. Only because I made this for my friend who had the baby and was trying to limit the containers I carried to her house.

Add-on-options: slivered almonds, shredded cheese & green onions

Do you have a favorite Poppyseed Chicken recipe that you follow?

Green Bean Un-Bundles

I made dinner for one of my friends that just had a little baby and thought I'd make Green Bean Bundles. When Presley was born, a lady brought these to us and we loved them. Well, I unfortunately didn't have time to "bundle" the green beans due to my limited time so I'm going to call them Green Bean Un-Bundles! But I'll give you the receipe as if they were bundled.

2 cans whole green beans
1 stick butter (uh huh - the whole stick!)
1/2 lb bacon - cut in halves
1/2 c brown sugar (or more depending on how sweet you like your beans)
1 tsp garlic salt (I used garlic powder; figured there'd be enough salt in the bacon!)

Take 3 or 4 green beans & wrap with a piece of bacon. Secure with a toothpick & place in pan. Mix together butter, brown sugar & garlic salt/powder & pour over bundles. Cook on 350 until bacon is done.

They are good...really good!

Bow Tie Pasta Salad

This pasta salad was brought by one of our PTA members for a luncheon we had for the staff during Parent/Teacher conferences. Matter of fact, it was my last luncheon for Asbell's staff. Was a sad day for me for two reasons - 1) because I have gotten to know and enjoy this group of teachers and 2) means it's my kids' last year in elementary school!!

On to the recipe....this salad was a huge hit so I had to get my hands on the recipe. I made it for our potluck at church on Sunday and again, huge hit!

1 lb box - bow tie pasta

1 pkg fresh baby spinach, stemmed

1 can black olives (whole or sliced)

1 can quarted artichokes, drained & chopped

1 avacado, chopped

grape tomatoes, halved

1 (4 oz) pkg feta cheese

1 bottle Girard's Romano Cheese dressing

Cook pasta, drain & toss with 1/2 bottle of dressing. (This can be done a day ahead) Refrigerate. Before serving, add vegetables & remaining salad dressing. Top with feta cheese.

NOTE: You're supposed to use Girard's Romano Cheese dressing and apparently the only place in NWA that carries this dressing is at Marvin's IGA on College/near Dickson because the manager special orders it. I used Girard's Italian dressing for my potluck and it turned out equally as good.

I also added:

1/4 c grated Parmesan cheese

Salt, black pepper & red crushed peppers, to taste

1/2 thinly sliced red onion

I know you'll enjoy!!!

Sue & Gloria's Baked Beans

I found this recipe for Baked Beans in Paula Deen's recipes. It makes a lot so you might want to half the recipe if you're just making them at home for supper.

4 (16 oz) cans - baked beans (I use Pork & Beans and pick out the little fatty stuff!)

1 (20 oz) can - crushed pineapple; drained

1 c Molasses

1 c BBQ sauce

2 Tbsp yellow or brown mustard

5 slices cooked bacon, crumbled

1 (6 oz) can french-fried onions; crushed

Salt & freshly ground black pepper

Preheat oven to 350. In a large bowl, combine beans, pineapple, molasses, BBQ sauce, mustard, 1/2 bacon & 1/3 of the onions. Add salt & pepper to taste. Pour beans into 9x13 casserole dish & sprinkle with remaining onions & bacon. Cook in oven for 1 hour or until beans brown & bubble. Serve warm.