Poppy Seed Chicken

My family enjoyed this recipe, although my husband was a bit skeptical "poppy seeds are for baked goods".

Poppy Seed Chicken
4-6 Chicken breasts, cooked and cubed (I used 3 large)
1 can cream of chicken soup
1 c sour cream
1 sleeve Ritz crackers, crushed finely
4 TBS butter, melted
1 TBS poppy seeds

I just cooked the chicken in a fry pan with a little bit of olive oil. Put the cooked, cubed chicken in a 9x 13 pan. Heat and stir the soup and sour cream together just until warm and well combined. Then pour it over the chicken. Mix the butter, poppy seeds, and crackers together. Sprinkle on top of the soup mixture. Bake uncovered at 350 for 30 minutes. Serve over rice.

I actually made my own Cream of Chicken soup. Which tasted fine but was more time consuming. Next time I m just going to try the canned stuff, which from what I can see the sauce won't be quite as thick as in my photo. Then I will see which I prefer.

Source:adapted from Sister Stuff

Strawberry Cake

Here is a great recipe for the Easter weekend. This is my favorite version of strawberry short cake. This recipe comes from my sister-in-law Jennifer. It is so simple but delish, enjoy!

Strawberry Cake
1 White cake mix
1/2 c powdered sugar
1 pkg Junket Strawberry Danish Dessert
8 oz Cream cheese, softened
1 tub cool whip, smaller size
16 oz strawberries, sliced

Make the cake. Bake it in a greased jelly roll pan (I call mine a cookie sheet). Let it cool. Mix cream cheese and powdered sugar together. Add the cool whip and mix well. Spread mixture on top of the cooled cake.
In a medium sauce pan mix the Danish Dessert with 1 3/4 c cold water. Bring it to a full boil. Boil for 1 min. stirring constantly. Let it cool. Spread it on top of the cream cheese layer.
Lay the sliced strawberries on top on the Danish Dessert layer. Refrigerate to let every thing set then serve cold.

Flower Bouquet

Flower Bouquet

I have seen so many cute cuties out there that are decorated with royal icing. I've wanted to try something simple just for fun. When a friend of mine gave me some flowers I wanted to return her vase with something fun inside. They are far from perfect but I was pleased with my first attempt. I'm not even going to pretend like I know what I'm doing and give you instructions on how to make your own. If you are interested in making your own click on this link to Bake at 350 where Bridget will give you all the do s and don'ts for royal icing. She has some serious skills. Give em a try and make a fun center piece for you Easter dinner.

Roasted Asparagus Orzo

We eat quite a bit of orzo at our house. It makes a great side dish when you are ready to take a break from your normal sides. The orzo is great by itself but the asparagus makes a nice addition.

• Roasted Asparagus Orzo


• 1 bundle Asparagus


• 1 TBS Olive oil Salt & Pepper


• 3 1/2 c chicken broth


• 4 TBS butter


• 1/2 c onion, chopped


• 2 garlic cloves, minced


• 2 c orzo


• 1/2 c white cooking wine


• Parmesan cheese


• Place asparagus on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15-20 min, tossing once, cook till tender. In a large frying pan melt the butter and add the onions, just before the onions are translucent add the orzo. Stir while cooking till brown. Add the garlic. Cook for 1-2 minutes. Add the cooking wine let boil for a couple minutes. Add the chicken broth. Once boiling put a lid on the pan and turn down the heat to a simmer. Let cook for 20 min or till most of the liquid is absorbed and the orzo is tender. Toss in the asparagus. Season with salt, pepper, and Parmesan cheese.