Saturday, April 28, 2012

French Chicken Broccoli Supreme

I didn't take a picture of this. Sorry. But it is very yummy. It reminded me of Chicken Divan- but instead of the mayo/sour cream/cream of chicken soup sauce in Chicken Divan, this has a cheese sauce. Big hit with the kids!

1 lb fresh broccoli- Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

1/3 cup Butter- melted
1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
1/3 cup Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese


In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter. Add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

** I omitted the cornstarch because I substituted the milk with heavy cream. I (as I always do!) added extra cheese to both the sauce and the grated cheese layer.

Adapted from getoffyourbuttandbake.


These are SO good. So good, in fact, that I didn't get to take a picture before they were gone! I will make them again- and I will post a picture when I do ;)

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

Thank you luluthebaker!!

Roasted Chicken and Corn Chowder

I love using rotisserie chicken. I use them a few times every week. They just make things quick and easy! This recipe was a perfect candidate for another rotisserie chicken. Yum. I love using rotisserie chicken. I use them a few times every week. They just make things quick and easy! This recipe was a perfect candidate for another rotisserie chicken. Yum.


4 tablespoons unsalted butter
1 medium sweet onion, chopped
1 tbsp minced garlic
1 red bell pepper, chopped
1 Anaheim chili pepper, seeded and chopped
1 bag frozen corn kernels
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp ground cumin
1 tsp dried thyme
4 cups chicken broth
5 potatoes cut into 1/2 inch cubes
1 1/2 cups heavy whipping cream
2 tsp cornstarch
2-3 cups roasted chicken breast ( torn or cut into bite size pieces)


In a large pot over medium heat, melt butter. Add onions, garlic, bell pepper and Anaheim pepper. Cook while stirring for about 5 minutes until softened. Add corn, salt, pepper, cumin and thyme. Stir. Add chicken broth. Stir and add potatoes and heavy cream. Add roasted chicken to the soup. Season with additional salt and pepper if necessary. Bring to a simmer. Add cornstarch mixture. Cook for 15-20 minutes, until potatoes are soft.

This recipe was altered quite a bit from the original.

Adapted from goboldwithbutter.

Slow Cooker Apple Cobbler

This dessert is so easy! And really very tasty! It doesn't taste like a cobbler to me- more like an apple cake.

1 can Apple Pie filling
1 Yellow Cake mix
6 tbsp Butter- melted

I added a sprinkle of cinnamon on top of the pie filling. Yum. And of course we enjoyed it a la mode :)

Pour the pie filling into the bottom of your Crock Pot. Sprinkle cinnamon (about 1/2-3/4 tsp) on top. Pour the cake mix over it (unprepared) and spread it out. Pour the butter on top. Do not stir. Put the lid on. Bake on low for 4 hours. Do not overbake- your topping will get dry.