Friend Fav's

I was in a dinner slump so I emailed some friends to get their favorite dinner recipes that they make for their families. Some asked that I share... so here they are. Yum, yum!

Poppyseed chicken (from Jamie Harper)

5 chicken breasts (cooked and diced)
1 can cream of chicken soup
3/4 cup sour cream
1/2 cube butter
1 TB Poppyseeds

Combine sauce ingrediants in a sauce pan. Add chicken
top with one package of ritz crackers crushed mixed with 1/2 melted cube of butter.
Cook for 25 mins 350 until the top is golden brown. Serve over rice or potatoes

Roasted potatoes (from Jamie Harper)

2 T olive oil or melted butter

1/2 tsp onion powder

1/2 tsp garlic salt

1/4 tsp pepper

1/8 tsp paprika

1 lb red potatoes (3-4) cut in to 8ths or 10-12 tiny new potatoes halved

put potatoes into an ungreased 9 x9 pan. Mix oil and other ingrediants and then drizzle over potatoes. Bake at 350 for 45 min. stir potatoes and bake another 10-20 minutes.

Taco Soup: (from Sarah Kellar)
(in a big pot on med/high)

one pound ground beef (cooked)
1 can drained corn
1 can drained kidney beans
1 can drained blk beans
2 cans italian and mexican diced tomatoes (fill both cans with water and add to it)

add shredded cheese, sour cream and fritos to your own bowl.

White Chicken Chili: (from Sarah Kellar)

3 chicken breasts, cubed
1 med. Onion, chopped
1 ½ tsp. garlic powder
1 T. vegetable oil

Saute until chicken is golden brown and add:

2 cans (15oz) great northern beans (drain and rinse)
1 (14.5 oz) can of chicken broth
2 cans (4 oz) of green chilies
1 T. jalapenos
1 tsp. salt
1 tsp cumin
1 tsp dried oregano
½ tsp. black pepper

Simmer uncovered for 30 minutes. Remove from heat and add:

1 C. sour cream
½ pint whipping cream

Stir in and let sit for 5 minutes. Serve with chips, sour cream and cheese.

Honey Mustard Chicken (from Nicole Lee)

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 cup honey
• 1/2 cup prepared mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried parsley
• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Garlic Cheddar Chicken (from Nicole Lee)

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Corn & Sausage Chowder (from Amy Robbins)

1 lb. mild sausage (about 2 links)
1 large onion
3 potatoes – peeled
Salt and pepper to taste
1 tsp dried basil
2 cups water
1-17 oz. can creamed style corn
1 16-1/2 oz. can skimmed, evaporated milk

Remove sausage from “skin,” scramble in water, pour off grease.
Repeat, drain well.
Sauté onion in 1 tsp. olive oil, add meat and all other ingredients except evaporated milk and corn.
Simmer 15 minutes.
Add milk and corn.
Heat, and then serve.

This is one of my favorite recipes that many have requested from me. Real easy to make and soo good! I got it from my mom. Enjoy!

Crockpot Ham & Dipping Sauce (from Sarah Nelson)

8-10 lb bone-in ham

3 cups water

1 1/4 cup brown sugar

Put the bone-in ham face down in the crock pot and add the water (cold water might be best). Pack the brown sugar on the top part of the ham (the part that is still above the water). Cook on high for 8 hours. (If it doesn't fit in your crock pot you may have to cut it in half - mine was 7.5 lbs and barely fit in without having to cut it). When the 8 hours is up, take a fork and start shredding the ham into chunks right in the crock pot. It should fall apart easily. Then you just serve the ham right out of the crock pot (there should be lots of juice in the crock pot and can work a little bit like a watered down gravy, it just keeps everything moist).

Sauce:

1 1/2 cups mayo

1/4 cup horse radish (the creamy sauce and NOT the HOT kind)

2 Tbl. light corn syrup

2 Tbl. mustard

1/2 tsp. tabasco sauce

1/8 tsp. salt

Mix ingredients together and refrigerate. It is best to do the night before so the flavors can mix together all night long, but first thing in the morning will work if you're in a bind. Serve cold.

P.S. I made funeral potatoes as a side dish, but I'm sure you have plenty ideas of what to make to go with it.