Poppyseed Chicken

***Sorry, no photo. I will start using my camera from now on!***

I had this many times in college. It is a recipe from an old roommate. I made it again a few days ago and still love it the same.

RECIPE:
2 chicken breasts, cooked and shredded
1 can cream of chicken soup
1 cup sour cream
1 T. poppyseeds
1 package ritz crackers
1 stick of butter
a splash of lemon juice

Mix chicken, cream of chicken soup, sour cream, poppyseed, lemon juice in a bowl. Spread into a 9x9 inch pan. Melt butter, mix in crushed Ritz crackers and sprinkle on top. Bake at 350 degrees for 30 minutes.

***I used nonfat sour cream and reduced fat Ritz crackers. The best nonfat sour cream comes in a black and white cow-looking container. This only feeds 2-4 people, so you may want to double it.

Enchilada Ravioli Casserole

**Tonight I tried this recipe from my friend Hayley. It's basically a quick enchilada casserole with ravioli instead of tortillas. I really liked the flavor combination of the taco sauce, cumin, and cilantro.**

Click here for the recipe.

Snow Ice Cream

**I know, I know. It is debatable whether or not snow (even freshly fallen) should even be eaten, but I have many fond memories of making this as a kid. My nephews recently enjoyed it as well, so I thought I'd share for those of you enclosed by snow this time of year.**

can sweet and condensed milk

1/2 cup sugar

dash of salt

1 tsp vanilla

fluffy, freshly fallen snow

Blend milk, sugar, salt, and vanilla. Add handfuls of snow, stirring until it is absorbed. Eat right away.

Smothered Pork Chops

**No picture right now, but I'll post one when I make this dish soon. I like to use Costco's pork chops, and they're on coupon this week. :) I wanted to post right away so you could also use the coupon at Costco if you want to try this dish.
It is tasty! I usually serve with bacon mashed potatoes. Kind of makes for a labor intensive meal, but it's certainly worth it!**

Prep/Total Time: 30 minutes

1 package (6 oz) chicken stuffing mix
4 boneless pork loin chops (6 oz each)
1 tablespoon butter
4 medium apples, peeled and cut into wedges
½ cup packed brown sugar
¼ cup water
¼ tsp salt
¼ tsp ground cinnamon

Prepare stuffing mix according to package directions. Meanwhile, in a large skillet, cook pork chops in butter over medium heat for 2-3 minutes on each side or until lightly browned. Stir in the apples, brown sugar, water, and salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until apples are tender.

Top with stuffing; sprinkle with cinnamon. Cook, uncovered, over medium heat for 10-12 minutes or until a meat thermometer reads 160 degrees.
Yield: 4 servings.

Bacon Mashed Potatoes

**These potatoes are to die for! Doubling the recipe is a must (even for only two people). If I don’t have minced chives, I’ve also tried ranch dressing powder to add an extra zing!**

2 ½ cups cubed peeled potatoes (3/4 pound)
¼ cup milk
¼ cup mayonnaise
4 ½ teaspoons minced chives
1/8 teaspoon garlic powder
1/8 teaspoon pepper
¼ cup shredded cheddar cheese
3 bacon strips, cooked and crumbled

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.
Yield: 3 servings

Cinnabon-ish Cinnamon Rolls

Check out this cinnamon roll recipe from my friend Nicole. (Click on the title to go to the recipe.) They are YUM-O! You just have to remember to get them started in your bread machine early in the morning so they have time to raise and you don't end up eating them for lunch instead of breakfast. :)

BBQ Ranch Chicken Salad

**This yummy recipe is from my friend Kristen. It seems pretty similar to Cheesecake Factory's salad of the same name.**

corn (frozen, fresh, canned, whatever)

1 can rinsed black beans

lettuce

chopped green onion

chopped cilantro

chopped tomatoes

grilled chicken cut into chunks

Toss that all together and smother it with BBQ sauch and ranch dressing. I just kind of guess on the amounts as I throw everything together.

Fast French Dip Sandwiches

Fast French Dip Sandwiches was sooo quick (we're talking five minutes) and sooo yummy! You've got to try it! I would definitely do more meat than 1/2 a pound, but then again, we really like meat. Sometimes we don't end up dipping the sandwiches in the sauce because the meat is juicy enough that it saturates the bun plenty.

1 can (10 1/2 ounces) condensed French onion soup, undiluted
1/2 pound thinly sliced deli roast beef
1/3 cup water
4 slices provolone cheese
4 sandwich buns, split

In a 1-quart microwave-safe bowl, combine the soup, beef, and water. Cover and microwave on high for 3 minutes or until heated through.

Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 inches from the heat for 1 minute or until melted. Using a slotted spoon, place beef on buns; replace tops. Serve with onion soup for dipping. Yield: 4 servings

(from Taste of Home's Simple and Delicious magazine)