Wednesday, May 27, 2009

Famous Cream Cheese Chicken

4-5 boneless, skinless chicken breasts
1/2 cup Italian salad dressing (or 1/2 of a small bottle)
1 can cream of mushroom soup
4 oz. cream cheese
small amount of milk (I use the soup can 3/4 full of milk)

In skillet, brown chicken breasts in Italian salad dressing. Place chicken breasts into crock pot, including the drippings. In blender, combine cream of mushroom soup, cream cheese, and enough milk to make smooth consistency. Beat until smooth. Pour over chicken in crock pot. Cook all day on low. Serve over rice or noodles. (5-6 servings)
(recipe adapted to our family's liking from my fabulous mother-in-law)

I have posted this yummy recipe for any friends and family that would like to try it out. The preparation is fast and easy and you will not be disappointed with the results!

Fabulous Oven Baked Chicken Nuggets

Fabulous Oven Baked Chicken Nuggets

Makes around 25 nuggets.


3 cups Corn Chex cereal
1/4 cup grated Parmesan cheese (orginial recipe called for 1/2 cup of Parmesan Cheese)
1/2 teaspoon salt
1/2 teaspoon seasoned salt (I didn't have this on hand so I googled what was in it)
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter, melted
1 tablespoon milk
1 lb. boneless skinless chicken breasts, cut into 1 x 1-inch pieces

Preparation Directions:

1.  Heat oven to 400 degrees F.  Line cookie sheet with foil.  Crush cereal.  (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2.  In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder.  In a small bowl, stir together melted butter and milk.  Dip chicken into butter mixture, then roll in cereal mixture to coat evenly.  Place on cookie sheet.
3.  Bake 9 minutes; turn nuggets over.  Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

Recipe Tips:

Coating the chunks is a snap when you work quickly with one fork in each hand.  Drop the chunks in the butter; turn to coat, then lift into crumbs with one fork.  Use the other hand (and fork) to turn and coat in the crumbs - voila, neatly coated chicken chunks!

Serve With:
We dipped our chicken nuggets in honey-mustard barbecue sauce and it was delicious!  Other sauces you can serve the nuggets with are: original barbecue sauce, sweet-and-sour sauce, or even ketcup.
We were surprised out tasty these chicken nuggets were being made with chex cereal.  My husband pleaded that we make them again soon.
(adapted to my liking from

Friday, May 22, 2009

Bread Bowls

Mixing the dough.

Bread Bowls

2 T. yeast
4 c. warm water
1/4 c. sugar
1 1/2 t. salt
1/4 c. vegetable oil (I used canola oil)
7-9 c. bread flour

Dissolve yeast in water.  Add sugar, salt, vegetable oil, and 4 c. flour.  Beat well with electric mixer.  Add additional flour to make a soft dough.  Knead well.  Cover and let rise about 1 hour.  Form into balls approximately the size of baseballs.  Place on greased baking sheet.  Let rise until double, about 45 minutes.  Bake at 400 degrees F for 15-20 minutes or until golden brown.  Cool on rack.  To serve, cut small slice off the top of each bread bowl.  Scoop out the soft bread from the inside, leaving and 1/2 inch thick shell.  Fill with thick soup and serve with the bread that was removed from the inside of the bowl.  
Yield: 10-14 bowls
(altered by me but from my BYU Cooking Class Cook Book)

Second time rising and ready to go into the oven.


Best Homemade Cream Soup Base

1/4 cup butter (original recipe called for 1/2 cup butter)
6 tablespoons all-purpose flour 
2 cups milk (I used 1% milk)
2 cubes chicken bouillon
ground black pepper to taste

1.  Melt butter in a saucepan.  Add flour and make a paste.  Add milk and bouillon cubes.  Cook over low heat until thickened.  Add pepper to taste.  Add more milk when adding the other soup ingrdients, depending on the thickness you desire (I ended up adding an additional cup of milk and also a cup of water to the soup base).
2.  I added boiled chunks of potatoes and carrots with chopped onions and a can of chicken.  Here are some suggestions from the original recipe: to this base you may add steamed broccoli and cheddar cheese; or chunks of baked potato (peel and all) with cheddar cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.
(from adapted to my liking)

Saturday, May 16, 2009

Happy Horton Day!

Horton Clover Cupcakes

Prepare cupcakes from a cake mix of your choice. I used a yellow cake mix for these cupcakes.

Butter Frosting

1/3 cup butter, softened
3 & 1/2 cups powdered sugar
1/4 cup milk
1 & 1/2 teaspoons vanilla extract


1. In a bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well.
2. Slowly beat in the milk and vanilla extract. Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food coloring, if desired.
(adapted from

I sprinkled pink coconut on top of the cupcakes which I colored using a few drops of red food coloring and a little bit of water.

We are big fans of 'Horton Hears A Who' and Dr. Seuss's books! On Friday, May 15th it was a famous day for Dr. Seuss's book 'Horton Hears A Who'.
"On the fifteenth of May, in the Jungle of Nool, In the heat of the day, in the cool of the pool,...".