Jean Stockdale...

Tummy Tempters

Poppy Seed Chicken Casserole

8 chicken breasts, cooked and shredded

2 cans Campbell's Cream of Mushroom soup

2 cans Campbell's Cream of Chicken soup

2 cans Campbell's Cream of Celery soup

16 ounces sour cream

salt & pepper

2 sleeves Ritz crackers, crushed

4 tsp. poppy seeds

1 cup Land O' Lakes butter or margarine, melted

Directions: Mix cooked shredded chicken with soups and sour cream. Add salt & pepper to taste. Pour into greased casserole dish. Sprinkle with crushed crackers. Sprinkle with poppy seeds and drizzle melted butter over the topping. Bake at 350 degrees for 30 minutes. A side dish of white rice is a perfect compliment for this dish. 

Serves 8

For more great recipes, click here and go to Blessed with Grace.

White Chocolate Popcorn

White Chocolate Popcorn 

2 bags microwave popcorn (butter kind) 

12 – 16 oz. white chocolate chips, melted 

3/4 C M & M’s 3/4 C peanuts (or more M & M’s) 

1 1/2 C stick pretzels 

1 C mini marshmallows (I wish I had used more) 

Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In separate bowl, mix together melted white chocolate, M & M’s, peanuts and pretzels until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate. Spread onto cookie sheets.  Refrigerate for 10 minutes or longer until chocolate has hardened and popcorn breaks apart in bit pieces. Munch away!

For more Monday Munchies click here and go there.

Blog Hop Tuesday

Oh Yummo! Here is a favorite of mine!

King Ranch Chicken

4 cups cooked diced chicken

2 cans Rotel tomatoes and green chilies

2 cans Campell's Cream of Mushroom soup

2 cans Campbell's Cream of Chicken soup

1 can chicken broth

2 packages Old El Paso soft flour tortillas, cut in small pieces

2 large onions (I omit this cuz we don't like 'em)

2 cups grated Kraft's Sharp Cheddar Cheese

Mix Campbell's soup, Rotel tomatoes, and broth together. Layer the chicken, soup mix, and tortillas in a greased 2-quart casserole. Add onions (if you used them). Bake at 350 degrees for one hour. About 15 minutes before the dish is finished, add the cheese and continue baking.

Serves 16. Recipe can be multiplied or divided. Serve with a dollap of sour cream and guacamole. Add a side of re-fried beans and you are set.

Now it is not the prettiest dish I have ever made, but it is one of the tastiest.

This freezes well too. Yummo!

Tempt My Tummy Tuesday

Pretzel Pick-Me-Ups

Pretzels in square shape

M & Ms Chocolate Pieces 

Wilton's Candy Almond Bark 

Spread the pretzel squares on wax paper in a single layer. Melt candy bark very gently in the microwave, heating in intervals of about 30 seconds each time. Stir and reheat the bark in the microwave if necessary to make the bark smooth and creamy. Add a dollop of melted candy bark to the center of each pretzel. Press an M&M's into each pretzel. Allow the treats to cool. Store in an airtight container and ENJOY your Pretzel Pick-Me-Ups.

For more Tempt Your Tummy Recipes click here to go to Blessed with Grace. More recipes are on Balancing Beauty and Bedlam.

Tummy Tempters

I love quiche. It is great for breakfast but I like to serve it for a ladies brunch or luncheon. It is easy to make and is usually a no-fail dish. It can be served piping hot or closer to room temperature. It can be made ahead and baked at the last minute or baked ahead and warmed slightly before serving. Try it. It is a great twist on an egg dish.

Sausage Cheese Quiche 

Ingredients: 

1/2 pound pork sausage 

3/4 pound sliced fresh mushrooms 

1/4 cup butter 

2 frozen pie crusts, thawed and ready to bake (I like the deep dish type)

1 cup heavy cream 

2 eggs, beaten 

1 tablespoon all-purpose flour 

1 tablespoon melted butter 

1 tablespoon lemon juice 

salt and pepper to taste 

1/2 cup shredded Parmesan cheese 

DIRECTIONS: Preheat an oven to 400 degrees. Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees. This step keeps the liquid from running in under the crust.

Heat a large skillet over medium-high heat, and stir in the sausage, breaking it up as you do. Cook until the sausage is crumbly and no longer pink. Drain cooked sausage on paper towels. Discard any excess grease from the pan. Add the mushrooms and butter to the skillet. Cook gently until the mushrooms are a light golden brown, about 5 minutes. Don't overcook the mushrooms or they will become spongy. Spread sausage and mushrooms evenly over the bottom of pie crusts. 

Combine the cream (I have used 2% milk), eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour over the ingredients in the pie crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese. Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing. Serve with fresh fruit slices and a croissant.

For more Tempt Your Tummy Recipes click here to go to Blessed with Grace. More recipes are on Balancing Beauty and Bedlam.

Shoe-Fly Corn Salsa

Here is something that will Tempt Your Tummy!

Shoe-Fly Corn Salsa

1 (11-ounce) can Green Giant white shoe-peg corn, drained

1 (15.5-ounce) can black beans, rinsed and drained

1 package (4-ounce) crumbled feta cheese

1 small bunch green onions, chopped

1/2 cup Pompeian Olive Oil (extra light-not extra virgin)

1/2 cup sugar

1/2 cup apple cider vinegar

garlic powder to taste

salt and pepper to taste

Combine corn, black beans, feta cheese, and green onions. Set aside.

Seperate combine Pompeian olive oil, sugar, vinegar, garlic powder, salt and pepper. Whisk rigorously or mix in shaker. Refrigerate. One hour before serving, combine and serve with Fritos Scoops or Tostitos.

Blessed with Grace hosts Tempt My Tummy every Tuesday. For more great recipes check it out. 

Orange Sherbet Soda

Orange Sherbet Soda

Orange Sherbet

1 Orange Kool-Aid made with sugar according to package's directions

In a tall glass, put several large scoops of Orange Sherbet. Pour Orange Kool-Aid over the orange sherbet. Serve with a fancy cookie, a long spoon and a straw. Yummers!

This is one of my favorite desserts in the summer. It is a quick refreshing dessert.

For more great ideas, check out We Are That Family.

Divine Carrot Cake

Divine Carrot Cake Recipe 

Ingredients: 

2 cups all-purpose flour 

2 cups granulated sugar 

1/2 teaspoon salt 

1 teaspoon baking soda 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

3 eggs 

1 1/2 cups vegetable oil 

2 cups finely grated carrots (about 3 to 4 medium carrots) 

2 teaspoons vanilla extract 

1 can (8 ounces) well drained crushed pineapple 

1 cup shredded coconut 

1 cup chopped walnuts or pecans, divided 

Preparation: In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.

Frosting: 2 (8 ounce) packages cream cheese, softened 

1/2 cup butter, softened 

2 cups sifted confectioners' sugar 

1 teaspoon vanilla extract 

DIRECTIONS: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Thanks to Blessed with Grace for hosting this even. Check out more recipes at her site.Please click over Balancing Beauty and Bedlam for more great recipes and cooking tips.

Bringing Some Yumminess

Sausage Breakfast Casserole

 6 slices bread (any kind will do)

 1 pound Bryan sausage, browned, drained

1 1/2 cups Kraft shredded Cheddar cheese

8 eggs, beaten

2 cups milk

1 teaspoon salt and add pepper to taste

PREPARATION: Lightly butter one side of the bread. Place in 13x9 pan, buttered side down. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve. Serves 8 to 10. This is a family favorite. Because it can be made a day ahead of time, it is one of my favorites.

Click here for more Tempt My Tummy Recipes. And go here for more at Kitchen Tip Tuesday. And don't forget to stop by here for even more at Tasty Tuesday.

Not Me Monday!

Not Me. Not Me. I DID NOT actually cook this weekend. Since we have become emptynesters, I simply do not cook very often anymore. But we got an unexpected blizzard - well, unexpected if you live in the South. We live in Memphis and on Saturday we got 10" of snow! To commemorate the special occasion I felt compelled to make a pot of chili to chase away the usual cold weather.

The chili was great. I warmed it up several times and it only got better and better. I DID NOT leave it on the stove top for 4 hours with the burner on. Oh no, I DID NOT. I would not dare ruin my culinary creation by cooking it to death. Not Me. No, Not Me!

For more fun Not Me Monday stories, click over to My Charming Kids and read on!

Saturday Site Seeing

Seriously, you must stop what you are doing and go and look at this site. Shannon over at Rocks In My Dryer had a link to this cute site and I could not resist pointing it out to you. This lady makes the cutest cake pops I have every seen. Although I have no interest in ever attempting anything like this, I do appreciate anyone with the creative genius to do such. Visit Bakerella and see what she makes.

I love to read recipes at Confessions of a Pioneer Woman. She shares the recipes and pictures of her step-by-step process for making the dish. Now that our household only includes Craig and I, I don't cook nearly as often as I used to but I appreciate those who do. I have made this recipe and we love it. Check it out and try if out on your family.

I am a big fan of Melanie (a.k.a. Big Mama-I suspect she and her skinny little self would have opted for a different moniker had she known the bloggy fame that was coming her way!) and she is one of my regular reads. I especially love her post about her daughter Caroline and her great fashion sense. On Fridays, Big Mama writes a post called Fashion Fridays and it is always fun and informative. This week one of the sweet lady's (Harmony's Song) that chimed in had this post. Check it out if you are a purse lover like me!

Do you have a site you would like me to highlight? Would you like to have your own blog noted on Saturday Site Seeing? Leave me a comment and I will check it out. Blessings to all of you in the blogosphere.

Culinary Creations

The Best Brownies in the World

1 box Ghiradelli's Syrup Brownie Mix (do not substitute)

1 large Hershey's Smypathy Candy Bar (I use almonds and toffee)

Prepare Ghiradlli's brownie mix according to the directions. Pour half of the brownie mix into a prepared 8x8 pan. Break the Hershey bar into about 6 pieces and lay on top of brownie batter. Cover with remaining batter and bake according to the directions. Cool, cut and put your face in the pan and eat yourself silly! Yes, they are that good. 

For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday. Then make a point to click here for more recipes at Tasty Tuesday. And don't you dare miss Kitchen Tip Tuesday.

Culinary Creations

The Best Brownies in the Whole World

I package Ghiredihl brownies (do not substitue)

1 large candy bar of Smpathy 

Mix brownies according to package. Pour half of the batter into an 8x8 pan. Break the candy bar into sections and lay on top of the batter. Pour the rest of the batter over the candy bar and lightly swirl to cover the candy bar. Bake according to directions. Cool. Slice with a plastic knife according to our friend...at....Eat. Slap somebody . . . they are that good!  

For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday, click here to go to Tasty Tuesday, and then stop by here for Kitchen Tip Tuesday.