Almond Chicken

Almond Chicken
4 chicken breasts, skinned 
1 can cream of chicken soup
1 small can mushrooms or fresh mushrooms
1 cup sour cream
1 pkg. slivered almonds

Place chicken in a 9x9 baking dish. Combine the remaining ingredients and pour over chicken. Bake at 350 for 1 1/2 hours.

Note: I used boneless skinless chicken and fresh mushrooms that I sliced.

[I found this recipe in a ward (church) cookbook a few weeks ago. I decided to try it because it looked so easy & I needed something fast for dinner that night. I was pleasantly surprised to find that it is delicious!
I am sorry that I dont have a photo--I will try to add one later.]


Creamy Pesto & Chicken Pasta

0When Josh and I were first married, I wasn't much of a cook. I was always looking for new things to try that were easy enough for a Beginner cook like me. Somewhere I found a recipe similar to this, so we made it and liked it. But I ended up losing the recipe and had to re-create it. Through the years we have made it and it has become one of Josh's favorites. So, here it is....

If you like pesto you definitely have to try this, and the good thing about it is, it's a very quick and easy meal to prepare. So there you go...hope you like it!

Creamy Pesto & Chicken Pasta

6 oz. Farfalle (bowtie) pasta
1 lb. Chicken, cubed
1 pkg. pesto mix or 2 tbsp. of pre-made pesto
1 Can Cream of Chicken
1/2 C. Half and Half or Heavy Cream
Parmesan or Romano Cheese

Bring a large pot of salted water to a boil. Cook your pasta according to directions.
In a skillet cook your chicken until juices run clear (I usually season my chicken a little, but that is optional. I use a little Ms. Dash and pepper). Once the chicken is cooked transfer to a plate.
In the same skillet prepare the pesto, or if you're using pre-made pesto add it to the skillet. Then add the cream of chicken and mix well. Simmer until it's warm. Then add the cream and  the chicken. Stir and simmer until heated through.
When the pasta is done drain and add it to the sauce. Toss and sprinkle with freshly grated Parmesan or Romano cheese. Enjoy!!

Hot Dog Bun Breadsticks

So with BBQ season you will probably have lots of left over Hot Dog buns. You know, the one or two that are always left over that end up just sitting there until they're moldy or stale.
Well, my Mother-in-law came up with this great idea a few summers ago....Why not use hot dog buns for breadsticks?

So here is how you make these yummy breadsticks..

Get some Hot Dog Buns and split each one.

Garlic Spread:
Melted Butter
Parmesan Cheese
Onion and Garlic Salt
& a little bit of garlic
Mix these together and then spread the butter mixture onto each bun.

Then you can sprinkle a little more parmesan cheese on top. Then Broil in the oven until browned and crispy.
(You can also find Garlic Spread at your grocery store, if you don't want to make your own.)

Sorry there are no measurements, I just kind of add a little bit of everything. Enjoy!!


Tropical Fruit Dip

Yes, another fruit dip. I made this along with the apple dip for a party we went to, so I decided I would post both of them on here.
This fruit dip is delicious! And it goes well with pretty much any fruit. For the party that we went to I made fruit kabobs and then had the dip in a bowl. But if you don't want to make kabobs just pile up different kinds of fruit onto a platter and place the dip on the side. This is such an easy and delicious dessert you have to try!

The original recipe came from Food Network (Paula Deen). The recipe, from Paula, asks for a fresh pineapple that you later use as the bowl for the dip. It looked really pretty, but I haven't tried the pineapple bowl, maybe next time.  Be sure to not to leave out the Lemon and Pineapple juice, it adds a really nice taste to the dip.

So there is my other fruit dip. You've gotta try it, and let me know what you think.

Tropical Fruit Dip
Adapted from: Food Network

1 (8 oz.) Cream Cheese, softened
1 C. Powdered Sugar
1 C. Cool Whip (I think I added just a little bit extra)
Lemon Juice
Pineapple Juice (I just added some juice, but don't add too much so that it's runny.)

Soften the cream cheese and then whip with the powdered sugar. Next, add the cool-whip and continue to beat until smooth. Add the lemon and pineapple juice and mix well (add just enough juice to achieve desired consistency). Transfer the dip to a bowl.
Serve on a platter with Grapes, Pineapple Bits, Strawberries, and Apples. Enjoy!!