Poppy Chicken

Mmmmm, this is one of our household favorites. In fact, I made it for DH's birthday celebration a few weeks ago. He walked in the house after a week away, took one sniff, and smiled, "I smell poppy chicken!" It's not low-cal or low-fat, but hey, it was a birthday celebration! Even my kids like it!

Poppy Chicken

Ingredients

2 lbs. cooked chicken, shredded or cubed (I cook mine in the crockpot all day, so it shreds quite easily.)

1 can of cream of chicken soup (any cream soup would work fine)

1 c. of sour cream (I just fill up the empty soup can and call it good.)

1 stick of butter (told you it wasn't low-cal)

1.5 sleeves of Ritz Crackers, crushed

3 T. poppy seeds

Directions

Preheat the oven to 350. Lay the cooked chicken in the bottom of a 9x13 casserole dish. Mix together the cream of chicken soup and sour cream. Spread over the top of the chicken (do not stir together).

Melt the butter, and add the crushed Ritz Crackers. Stir well. Add the poppy seeds, and stir well again. Sprinkle over the top of the saucy chicken

Bake for 30 min uncovered.

I serve with a steamed green veggie (asparagus this time). I typically don't do a starch since it has the crackers on top; it makes me feel better about the calorie count!

Yumminess All Around!

Birthday Boy Frosting:

1 part vanilla frosting
1 part cute as a button little boy

The result will melt your heart!

Happy Birthday, Beckett!

BBQ Kielbasa

I apologize for not having a picture of these. I assure you, they are excellent.

BBQ Kielbasa Appetizers

2 lbs of Kielbasa, cut into 1/2 inch pieces, cooked and slightly browned
1- 18oz bottle of Sweet Baby Ray's BBQ Sauce
1/2 c. brown sugar
1/2 c. Dijon Mustard
1 beer

In a large saucepan, bring beer, sugar, BBQ sauce and mustard to a boil. Boil for 15 minutes and add cooked kielbasa. Reduce to a simmer and cook for 45 minutes until sauce is glazey.

Rating: Well, since these disappeared so quickly that I could not get a picture, I would say they are pretty good. 5 stars for sure!

Salsa

Salsa and Margaritas are a summer staple around these parts. This is a fresh salsa recipe that's easy to make. Thanks for sharing Michelle!

Salsa:

6 Roma Tomatoes, diced
1/2 red onion, diced
1/2 red bell pepper, diced
2 jalapeno peppers, diced
1 tbsp. olive oil
1 tbsp. lime juice
3 cloves of garlic, minced
salt to taste
pepper to taste
chili powder to taste ( I used 1/2 tsp.)

Mix together in a medium bowl, chill and serve!

Helpful hint: Kevin and I love our Vidalia Onion Chopper. This makes dicing these vegetables effortless. It's well worth the $20.

Peanut Butter Fluff

Amy will testify that this Peanut Butter Fluff, or Fluff as she calls it, is the best thing since sliced bread. It's amazingly easy to make, it makes a great frosting for fudge brownies or just eat it with pretzels or graham cracker sticks like we love to do. This is a staple for get togethers. It's sinfully delicious.

Peanut Butter Fluff

Ingredients:

1 tub of Marshmallow Fluff
1 c. Jif Creamy Peanut Butter (heaping)
1/4 c. milk

In a large bowl, mix ingredients with mixer until fluffy. Serve with graham cracker sticks or pretzels. Try not to eat the whole bowl, I dare you.

Rating: Fluff speaks for itself, but for this blogs sake I give it a 10!

Crab Cakes Amy's Way

Crab Cakes Amy's Way
These are totally un-authentic, but quick and easy and pretty tasty. Oh, and surprisingly not bad for you at all. In my world, quick+easy+tasty+healthy=KEEPER.

1 6 oz can of crab meat, drained and picked through
1 egg
2 T. corn meal
1 t. Tastefully Simple seasoned salt
2 T. finely chopped (or grated) onion
EVOO

Mix all ingredients together and allow mixture to sit for 10 min. Heat a non-stick skillet over med-high heat with a teaspoon or two of evoo in it. Form mixture into patties (I made three), and gently lay in hot skillet. Allow to cook on first side for 5 min before attempting to flip. Cook on other side for additional 3-5 min.

I served mine with a quick dip made of sour cream, horseradish, and garlic. YUM!

This recipe is totally flexible - it could easily accomodate twice as much crab as I used (my patties were breadier than some may like them), different seasonings would taste great, and a variety of sauces would work well (tartar, cajun mayo, etc.)

Flourless Peanut Chocolate Chip Cookies

These are delicious. I have never made a flourless cookie before. They are so quick and easy.

Flourless Peanut Chocolate Chip Cookies
(courtesy of Martha Stewart Everyday magazine)

Ingredients:

1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Cheesy Jalapeno Dip

This cheesy dip has a slight kick! It's great for pot lucks and parties!

Cheesy Jalapeno Dip

Ingredients:
1 c. Hellman's Mayo
1 c. sour cream
2 1/2 c. finely shredded cheddar cheese
5 jalapeno peppers, chopped into small pieces
1 medium onion-finely chopped
5 dashes of Red Hot
2 small cloves of garlic-pressed

In a large bowl, mix all the ingredients. Chill for 2 hours before serving. Served great with tortilla chips, crackers, pita chips or bagel chips.

Spinach Salad with Homemade Dressing

MMMMM, this is one of my favorites. I LOVE a good spinach salad with all kinds of goodies on it. It's definitely worthy of the description, "YUMMY!"

Spinach Salad with Homemade Dressing

Salad:
10 oz baby spinach, torn
1/2 cup sliced red onion (I used sweet since I had it on-hand)
1 pear, cored and sliced/chopped
1/2 cup chopped pecans
1/2 cup crumbled blue cheese
8 oz. grilled chicken, sliced

Dressing:
1/4 cup maple syrup
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil

Mix the salad ingredients in a large bowl. In a blender or large bowl, mix together all the dressing ingredients. Blend or use stick blender to blend. Pour on salad and toss well. Allow to stand 5-10 min before serving. Enjoy, and try not to lick the bowl clean.

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