CHICKEN
4 boneless skinless chicken breasts
6-8 pieces Swiss Cheese (or whatever cheese you prefer) cut into slices
6-8 pieces Sliced Ham (I used smoked from the deli cut medium thickness)
Rosemary or Thyme (or WHATEVER spices you like best)
SAUCE
1 1/2 C Sour Cream
1 Can Cream of Mushroom
2 small cans of sliced mushrooms
1 t lemon juice
Cut Breasts in half (so they aren't as thick), smoother with spices of choice, place in 9x13 pan. Place ham slices on chicken breasts, layer with cheese slices. Bake for 20 min until cheese is melted at 350. Meanwhile mix together sourcream, mushrooms, cream of mushroom and lemon juice. Take Chicken out of oven and smoother with creamy sauce. Bake for an additional 40 min.
Serve with wild rice, or whatever! :) Brad claims this is one of his favorite dishes! :) SUPA DUPA EASY! :) Enjoy...
Thursday, September 11, 2008
Tuesday, September 9, 2008
YUMMY HAMBURGERS
SO...I had these over at a friends house in memphis and asked for the recipe...but I guess her husband makes them and he "Guesses on amounts" so I guess just guess and hopefully they will turn out good....because they were SOOOOOO good.
In one pound of meat he puts in:
1 egg
onion powder
granulated garlic
lots of worcesthire (a lot he says... it starts to discolor the meat and turn brown a little bit)
salt and pepper
If you add too many eggs, put in bread crumbs. And you can also put in chopped onion.
In one pound of meat he puts in:
1 egg
onion powder
granulated garlic
lots of worcesthire (a lot he says... it starts to discolor the meat and turn brown a little bit)
salt and pepper
If you add too many eggs, put in bread crumbs. And you can also put in chopped onion.
GOOEY BUTTER BARS...(HEAVEN)
For the base:
1 box yellow cake mix.
1 stick of margarine
1 egg. Mix ingredients together in a large bowl with a fork until mixed together as thoroughly as possible. The texture of the mixture will be, well, bizarre. Dump into a greased 9"x13" pan, and press down with your hands. (If the mixture is extremely sticky, cover your hands with flour.)
For the gooey stuff:
1 package (8 oz.) cream cheese
1 box (16 or so oz.) powdered sugar
1 tsp. vanilla
2 eggs. Separate out about 1 Tbs. powdered sugar for later. In a large bowl, mix with an electric mixer the cream cheese, eggs, and vanilla. Slowly add in the rest of the powdered sugar while mixing (and I mean *slowly*, else you'll end up with a huge cloud of powdered sugar all over your kitchen!) When you're done mixing, the goo in the bowl should be nice and creamy.
Pour the gooey stuff over the base in the pan. Bake at 325 degrees for 40 to 45 minutes, or until the top is golden brown. Remove from the oven and let stand to cool; the gooey stuff will appear all puffy, but will settle upon cooling. After about 10 minutes or so, sprinkle the remaining 1 Tbs. of powdered sugar over the top. Cool completely before serving. ( I kept mine in the fridge and they were really good cold)
1 box yellow cake mix.
1 stick of margarine
1 egg. Mix ingredients together in a large bowl with a fork until mixed together as thoroughly as possible. The texture of the mixture will be, well, bizarre. Dump into a greased 9"x13" pan, and press down with your hands. (If the mixture is extremely sticky, cover your hands with flour.)
For the gooey stuff:
1 package (8 oz.) cream cheese
1 box (16 or so oz.) powdered sugar
1 tsp. vanilla
2 eggs. Separate out about 1 Tbs. powdered sugar for later. In a large bowl, mix with an electric mixer the cream cheese, eggs, and vanilla. Slowly add in the rest of the powdered sugar while mixing (and I mean *slowly*, else you'll end up with a huge cloud of powdered sugar all over your kitchen!) When you're done mixing, the goo in the bowl should be nice and creamy.
Pour the gooey stuff over the base in the pan. Bake at 325 degrees for 40 to 45 minutes, or until the top is golden brown. Remove from the oven and let stand to cool; the gooey stuff will appear all puffy, but will settle upon cooling. After about 10 minutes or so, sprinkle the remaining 1 Tbs. of powdered sugar over the top. Cool completely before serving. ( I kept mine in the fridge and they were really good cold)
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