Bust out your ugly sweaters and grab some Cream of Crap soup!!!!!!!!!!!!!

Its that time of year...especially in the mid-west. The stores stock the shelves to the ceiling with all varieties of Cream of Crap soup. Mushroom, chicken, celery, etc...Cream of Crap can be incorporated into all kinds of otherwise healthy foods.

But first, to get in the spirit of making "White Trash Bash-worthy" casseroles, you must put on your Ugly Christmas Sweaters....

Alrighty then, now that you are properly dressed, bust out that can opener and prepare to cook a feast of crap for your friends....



Shown here are Green Bean Casserole, Tater-Tot Casserole and Mac N' Cheese with cocktail weenies. An amazing spread for any trashy holiday party.

Green Bean Casserole

2 (15 ounce) cans cut green beans, drained
3/4 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

Tater-Tot Casserole

2 pounds tater tots, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup finely chopped onion
1 (16 ounce) container sour cream
1 (8 ounce) package sharp Cheddar cheese, shredded
1 dash garlic powder
1/2 teaspoon seasoning salt
2 tablespoons grated Parmesan cheese
paprika to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and mix well. Transfer to casserole dish. Sprinkle the top with Parmesan cheese (use more or less according to your taste) and paprika.
Bake in preheated oven for 45 minutes to 1 hour, or until browned.

Mac N' Cheese with Weenies

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl. oz.) evaporated milk
1 cup water
2 tablespoons butter or margarine
2 cups (8 oz.) shredded sharp cheddar cheese
1/2 package cocktail weenies, cut into thirds
Crushed potato chips

Prehead oven to 375° F. Grease 2-quart casserole dish.

Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add in chopped cocktail weenies. Add macaroni; mix well. Pour into prepared casserole dish. Top with crushed potato chips.

Bake for 20 to 25 minutes or until cheese is melted and light brown.

And last, but certainly not least....

A dessert that uses Twinkies in the recipe. How great is that????

Strawberry Twinkie Dessert

4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
8 Twinkies
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

Combine strawberries and glaze in a small bowl.
Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish. In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Source: Allrecipes.com

SNOW DAY!!!

It started snowing last night, and didn't stop until it dumped over a foot of snow here in Indy. Luckily I had my work laptop with me at home, and opted to work from the sofa today. Scott took full advantage of his day off by sleeping in until almost 11, so I thought I'd make a breakfast casserole to surprise him. One of my favorite recipes on this blog is another awesome breakfast casserole, and while this one is great, I don't know if it surpasses the other one. I think next time I might make a combo of the two.




Sausage & Egg Casserole

3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
2 (4 ounce) cans diced green chile peppers, drained
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Source: allrecipes.com

Happy New Year!

I guess I'll start off the new year by catching up! The holidays are busy, and most of my time is spent shopping for and wrapping gifts for my large flock of nieces and nephews. So sadly, my blog was pushed aside...

But now I shall dazzle you with some highlights of the Carpenter Family Christmas!

We go way back...

This photo was taken circa 1950 (I'm guessing). It is my Aunt Marge, My father Noble, my Uncle Max, and my Aunt Mary.

And here they are this year!

Every year on Christmas day, about 30-40 of my Aunts, Uncles, & Cousins join us at my parents house for Christmas. It wouldn't be the same with out some old family recipes.

Challah

Makes 1 large loaf

1 pkg. active dry yeast
1-1/4 cups warm water (about 110 degrees)
1 tsp. salt
1/4 cup sugar
1/4 cup salad oil
2 eggs, slightly beaten
5 to 5-1/2 cups all-purpose flour
1 egg yolk beaten with 1 T. water

In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil & eggs. Gradually
beat in about 4-1/2 cups of the flour to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny (5 to 20
minutes), adding flour as needed to prevent sticking. Cover and let rise in warm
place until doubled (about 1-1/2 hours). Punch dough down; knead briefly on
lightly floured board.

Divide into 4 equal portions and form strands about 20 inches long. Place the
4 strands lengthwise on a large baking sheet (at least 14x17). Pinch tops together, then
form a 4-stranded braid.

Let rise again for 1 hour. Using a soft brush, spread egg yolk mixture over braid.
Back at 350 degrees for 30-35 minutes.

Source: A very old bread cookbook my mom keeps in the cabinet above the stove.

Broccoli-Rice-Cheese Casserole

9x13 dish

In a large mixing bowl, melt 1 stick of oleo and 1 8 oz. jar of Cheez Whiz in microwave.
Stir in 2 cans of cream of celery soup, and 1 can of cream of mushroom soup.
Mix well.

Add 1/3 cup chopped onions, 3/4 cup chopped celery, 2 cups of Minute Rice (not cooked)
and 1 large package broccoli cuts (20-24 oz).

Stir together and pour into buttered 9x13 dish. Bake at 325 degrees for about 1 hour, or until
top is lightly browned and dish is bubbly.

Source: Mom

Noodles

6-10 servings

Combine turkey broth, chicken broth and a little water to make about 6 cups of liquid.
Add salt and bring to a boil.
Add 1 12 oz. package of wide egg noodles, and reduce heat to a low simmer.
Add more broth as needed to keep the noodles slightly covered. Cook long and slow
for great flavor. Do not boil hard or noodles will fall apart. Keep them at a low simmer
and they will be done in about 30-45 minutes. Yummy!!

Source: Mom

Make Ahead Crock Pot Mashed Potatoes

Serves 15-20 people

5 pounds white potatoes
Salt to taste
1 stick of butter, no substitute
2 cups (16 oz) sour cream
1 8 oz. package of cream cheese, softened

The day before serving: Peel and boil potatoes in salted water. Mash potatoes in large
mixing bowl.

Add butter, cream cheese and sour cream one at a time and mix well before adding the
next ingredient. Check taste for seasoning, and adjust salt if needed. Do not add milk under
any circumstances.

Spoon into crock pot insert, cover and refrigerate.

Four hours before serving time, remove from refrigerator and place in crock pot on LOW.
Do not remove lid until time to serve. Stir gently prior to serving.

Turkey Dressing

Makes deep 9x13 pan

2 loaves white bread, broken into pieces and air dried overnight
1 stick butter
2 c. chopped celery
1 c. chopped onion
4 eggs
1 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
4-6 cups of turkey or chicken broth (or a combination of both)

Melt butter in medium pan and add celery & onions. Add some of the broth and
let the vegetables cook until soft (10-15 minutes). Add the cooked vegetables
to the bread and stir. Beat 4 eggs and add to the bread mixture, add seasonings.
Keep adding broth (not hot) and stirring until all of the bread has absorbed some of it and the
dressing has the consistency you desire.

Bake at 350 degrees for 50-60 minutes. If the top gets too brown, cover it with
foil until baking is complete.

Source: Mom

Magic Cookie Bars

Makes 2-3 dozen bars

1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1 14 oz. can Eagle Brand sweetened condensed milk
2 cups chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)

Preheat oven to 350 degrees (325 for glass dish). In small bowl, combine
graham cracker crumbs and butter. Mix well. Press crumb mixture firmly
on the bottom of a 9x13 pan

Pour Eagle Brand milk evenly over crumbs. Layer evenly with the remaining
ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired.

Source: Eagle Brand Milk

Pretzel Salad

8x8 dish (9 servings)

Mix together and press into dish:
1 cup crushed pretzels
1/2 cup sugar
1 stick melted butter

Mix together and put on top of pretzel layer:
1 pkg. dream whip, or 8 oz. container of cool whip
1 8 oz. package cream cheese
1/2 cup sugar

Drain the juice from 1 #2 can of crushed pineapple and mix with
2 T. of corn starch. Heat juice until clear and thickened. Let cool.
Add the pineapple to the thickened juice and spread over top of
the other layers.

Source: Mom

Mr. & Mrs. Claus say "we out."

You-Won't-Even-Miss-the-Carbs Casserole

In my quest to cut back on carbs, I'm trying out some new dishes. This one caught my eye because I'm a big fan of cauliflower, so this sounded yummy to me. Scott the carb eater even loved it!

Low Carb Sausage, Mushroom and Chicken Casserole

3-4 cups diced cooked chicken
1 lb pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 lb mushroom, sliced
8 ounces cream cheese, softened
16 ounces frozen cauliflower, cooked well and drained
8 ounces cheddar cheese, shredded
salt
1/2 teaspoon pepper
paprika (optional)

Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9"x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes

Source: not sure! Whoops!

Cream of Crap Dinner

If you read posts on any cooking board, you will come to find that there are 2 kinds of people. Those who cook with "cream of crap" and those who don't. Being from Indiana, where Green Bean Casserole is part of every holiday meal, we are tend to fall in the "cream of crap" cookers category.

So when you open my pantry (which is way to small and over stuffed) you will usually find at least one kind of "cream of crap" on hand. Having avoided the grocery this past week in hopes to use items from my overly stuffed freezer, I looked in the pantry and found a lone can of Campbell's Cream of Broccoli soup. The can boasted that it contained 5 recipes on the label, so I decided I'd try one if I had all the called for ingredients. Thanks to some frozen chicken and broccoli spears in the freezer, I was all set to make Campbell's Chicken Broccoli Divan. It was a very easy and really tasty casserole. I served it over rice, but you could eat it alone or even over noodles.

Chicken Broccoli Divan

1 lb broccoli, cooked and drained

1 1/2 cups cubed cooked chicken

1 can Cream of Broccoli Soup

1/3 cup milk

1/2 cup shredded cheddar

4 Tbs. dry bread crumbs

2 Tbs. butter, melted

Place broccoli and chicken in a 2 qt. baking dish. Mix soup and milk and pour over broccoli and chicken. Sprinkle with cheese. Mix bread crumbs and melted butter and sprinkle over top. Bake at 450 for 20 min.

Source: Adapted from Campbell's

Ghoul's Night

Halloween is by far my most favorite holiday. I am so excited that it was my turn to host our monthly girl's night in October. I spend a lot of time coming up with decor and an eerie menu for my favorite ghouls. Without further ado - enjoy my freaky food and creepy centerpiece!

Set the mood with jars of body parts and piles of bones.



It wouldn't be Ghoul's Night without wine!



Spider Web Dip

1 (14 ounce) cans refried beans
1/2 lb lean hamburger
1/2 packet taco seasoning mix
1 (4.5 ounce) can diced green chilies
4 ounces medium hot chunky salsa
1 cup four cheese Mexican blend cheese
sour cream
tortilla chips

On a round dish spread out refried beans. Prepare hamburger meat as directed on taco seasoning packet. Add chilies and let liquid boil out. Mixing a few times so the burger doesn't stick. When most of the juice is evaporated put the meat mixture over the refried bean layer. Spoon on salsa and spread across meat mixture. Sprinkle with cheese. Bake in 350 oven for 15-20 minutes, or until cheese is melted. In the meantime, spoon the sour cream into a small Zip-Lock bag, and cut the corner and draw a spider web design.
Serve with tortilla chips.

Source: Adapted from Recipezaar.com

Macaroni & Sneeze

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl.oz.) Evaporated Milk
1 cup water
2 tablespoons butter or margarine
1 1/2 cups shredded Four Cheese Blend
1 cup shredded Montery Jack Cheese
Green food coloring

Preheat oven to 375° F. Grease 2-quart casserole dish.
Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups Four cheese blend until melted, liberally add green food coloring. Add macaroni; mix well. Pour into prepared casserole dish. Top with Montery Jack cheese.
Bake for 20 to 25 minutes or until cheese is melted and light brown.

Source: Adapted from www.verybestbaking.com



Snake Sandwich

1 can crescent rolls
Flour for dusting
4 tablespoons spicy mustard
7 ounces thinly sliced ham
7 ounces thinly sliced turkey
7 ounces thinly sliced roast beef
8 ounces Monterey Jack, grated
Liquid food coloring
3 egg yolks
2 whole cloves
2 small pimiento-stuffed olive slices
1 strip jarred roasted red peppers

Preheat the oven to 375 degrees F.
Line a cookie sheet with foil. Grease the foil and set aside.
Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.
Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.
Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take egg yolks, and beat lightly with a fork, add food coloring if desired. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.
Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

Source: Adapted from www.foodtv.com


Devils Food Chocolate Cheesecake

Go to your nearest Fresh Market and buy this from the bakery!!!

Quick Quiche

This recipe was very easy and tasty. Reheated well!

Bacon Cheeseburger Quiche

1 lb. very lean hamburger
1 small chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 eggs1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded cheddar or Swiss cheese
garlic powder to taste (optional)
white pepper

Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.

Preheat oven to 350°F.

Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.)

Source: lowcarb-recipes.com

Mucho Yummy!

I've been trying to cut back on the carbs lately, but sometimes that makes for a pretty boring diet. Not anymore! This is probably the most creative low carb dish I've ever made, and it was awesome. I didn't miss carbs at all! Even if you are eating carbs, you should try this dish anyway, it was delicious!

Low Carb Taco Bake

Crust

4 ounces cream cheese, softened 3 eggs
1/3 cup heavy cream
1/2 teaspoon taco seasoning
8 ounces cheddar cheese, shredded

Topping

1 lb ground beef
3 teaspoons taco seasoning
1/4 cup tomato sauce
4 ounces chopped green chilies
8 ounces cheddar cheese, shredded

For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9"x13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible.

Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping.

For the topping, brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chilies. Spread over the crust. Top with cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Source: Recipezaar.com

Three Cheese Chicken Bake

I think one of the reasons I like chicken casserole is that it calls for cooked chicken. Almost anytime I have a recipe that calls for this, I see it as a wonderful chance to cheat and buy a delicous moist rotisserie chicken from the deli. Chloe & Mulligan love this becase it means they get to feast on the left over scraps, assuming Mulligan doesn't wrestle the entire bird off the counter before you can pick it appart.

Three Cheese Chicken Bake

1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 tablespoons butter
1 can cream of chicken soup
8 ounces mushrooms, sliced
2 ounces pimientos, chopped
1/2 teaspoon dried basil
3 cups cooked chicken, diced
2 cups cottage cheese
8 ounces Cheddar cheese, shredded
1/2 cup Parmesan cheese, grated

In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.
In a large bowl, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until bubbly.

Serve over rice if desired.

Source: www.recipesecrets.net

Yard Day Mac N' Cheese

Today was "Yard Day." Our dear friend Ali has had a few yard tragedies in the past year (new sewer line, sunken fence, not to mention the ginormous limb that fell on her garage this weekend), so today we all pitched in to get her yard back to normal. Courtney, Lisa, and I supplied our burly men, Brian, Dave, and Scott to do the heavy lifting and labor. Court and Lisa tended to Avery and I took over Ali's kitchen to get lunch ready. After searching all week for the best gooey mac n' cheese recipe, I found one on the Nestle website (using their Carnation Evaporated Milk) and it was AWESOME!!!

Creamy Mac N' Cheese

10.5 oz dry small elbow macaroni, cooked and drained
3 tablespoons cornstarch
1 1/2 teaspoons salt
3/4 teaspoon dry mustard
1/2 teaspoon ground black pepper
1 1/2 cans (18 fl. oz. total) Evaporated Milk
1 1/2 cup water
3 tablespoons butter or margarine
4 cups (16 oz.) shredded sharp cheddar cheese, divided
Preheat oven to 375° F. Grease 9x13 dish.

Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 3 1/4 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
Bake for 20 to 25 minutes or until cheese is melted and light brown.

Source: Nestle.com

My Favorite Casserole

If you know me, chances are I've fed you this. It is my favorite breakfast casserole, and it is always a hit at baby showers, office breakfast meetings, or for dinner if you ask Scott. This past Friday I decided to take this to the office on Friday morning. We were closing the office to take a 33 ft RV down to the track for Carb Day (part of the Indy 500 festival for you non-Indiana people). Seeing as I knew the rest of the day would involve consuming mass quantities of beer and booze, I figured the more food in our stomachs, the better! So when I mentioned to Scott on Thursday that I was at the grocery buying things for the casserole he got a little whiney that he wouldn't get any casserole. So I ended up making him one too.




Crista's Favorite Breakfast Casserole

1 pound breakfast sausage
3 cups hashbrowns (thawed if frozen)
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Source: Adapted from Allrecipes.com

Break out your Lederhosen!

To celebrate my German heritage, and also because Kroger was having a sale, I made a really tasty German style casserole. I was inspired by the Kroger Sales ad the other day. They were having one of their "dollar" sales, and I saw that both Polish sausage and sauerkraut were on sale for $1 each. Throw in a few cheap red potatoes and a few other pantry staples and you've got this entire dish for under $3!

Polish Sausage Bake

5 small potatoes, scrubbed and cubed with skin
2 tablespoons butter, softened
1/2 cup cream
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 lb sauerkraut, drained and rinsed
1 pound polish sausage, sliced 3/4-inch thick
2 tablespoons butter, softened

Preheat oven to 325 degrees F.

Place potatoes into a large saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. Place the drained sauerkraut into a casserole dish and top with sliced kielbasa. Spread with mashed potatoes and dot with remaining 2 tablespoons of butter.
Bake in preheated oven until heated through, 20 to 30 minutes.

Source: Allrecipes.com

Scott's Pics

Since neither of our NCAA March Madness pics are doing well, I decided to let Scott announce his pics for dinner. He said he wanted any combination of broccoli, chicken, cheese, tomatoes, and mushrooms. So for dinner I decided to make him a Caprese salad and Chicken Divan.



Crista's Caprese Salad

2 vine ripe tomatoes
1 ball of fresh mozzarella cheese
fresh basil leaves
good extra virgin olive oil
salt & pepper to taste

Slice the tomatoes and mozzarella, and alternate on a plate along with the basil leaves. Drizzle with olive oil and sprinkle salt and pepper to taste. Voila!



Chicken Divan

1 (10-ounce) package frozen broccoli, chopped

3 cups shredded chicken, cooked (I used rotisserie)

1 (10 3/4-ounce) cans condensed cream of mushroom soup

1/2 cup mayonnaise (I used light)

1/2 cup sour cream (I used light)

1/2 cup grated sharp Cheddar

1/2 tablespoon fresh lemon juice

1/2 teaspoon curry powder

Salt and pepper

1/4 cup dry white wine

1/4 cup freshly grated Parmesan

1/4 cup bread crumbs

1 tablespoons butter, melted

Preheat oven to 350 degrees F. Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 8x8 casserole dish. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.

Serve over rice if desired.

Source: Paula Deen