I have made this many times for my family and we have always enjoyed it. One day I brought it to school for leftovers and my friend Bobbie tried it. She loved it and immediately asked me to change the menu of the ladies meeting from roast beef to the chicken. I was a little leery of doing it in such a massive quantity, but it turned out to be a big hit. All 175 ladies loved it!
40 lb. boneless chicken breasts, cooked and cut into cubes
7-50 oz. cans of cream of chicken soup
13 lb. sour cream
3/4 c. poppy seed
24 sleeves of Ritz crackers, crushed
24 sticks of butter, melted
20 lb. of rice, cooked
Mix chicken, soup, sour cream, and poppy seeds in a BIG bowl (or several batches). Divide evenly among 8 steam table pans. Sprinkle with crushed crackers. You will use about 3 sleeves per pan. Drizzle with melted butter. Bake at 350 for about 45 minutes or until crackers are slightly browned on top. Serve over top of rice. This recipe will serve about 200 people.
With the chicken, we served green beans (8-6 lb. cans), Sister Schubert rolls (7 bags of 30 rolls), and salad (6-3lb. bags). I also made about 5 gallons of tea and lemonade with bottled water. For dessert we had strawberries over pound cake with whipped cream.
Friday, May 21, 2010
Tuesday, May 11, 2010
The Best Brownie Recipe by FAR!
I like fudgy brownies. I am not known for my brownie making skills. In fact, when I do make brownies they either turn out hard as rocks or totally under-baked. I found this recipe on the box of baking chocolate I had hanging out in the pantry. I won't even tell you why I suddenly got a hankerin' for brownies at 9:00 at night. However, this recipe turned out to be heaven sent. It is better than any box mix or any other recipe I've tried in the past. They turned out perfectly fudgy, just like I like! One day, I will stop being lazy and I will start taking pictures to add to my posts. That would really be helpful. However, until that day, you'll just have to trust me on this. Make these brownies!
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cups butter or margarine (1 1/2-sticks)
2 cups sugar
3 large eggs
1 teaspoon vanilla extraxt
1 cup all-purpose flour
1 cup pecans or walnuts, coarsely chopped (optional)
Preheat oven to 350 degrees. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan.
Bake for 30 to 35 minutes, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months..
Makes about 24 brownies.
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cups butter or margarine (1 1/2-sticks)
2 cups sugar
3 large eggs
1 teaspoon vanilla extraxt
1 cup all-purpose flour
1 cup pecans or walnuts, coarsely chopped (optional)
Preheat oven to 350 degrees. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan.
Bake for 30 to 35 minutes, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months..
Makes about 24 brownies.
Thursday, May 6, 2010
Baked Potato Pizza
You have GOT to try this! It was delicious! We have a hole-in-the-wall joint in Evansville called, "The Slice" and they make a version of this. So I did some experimenting and came up with my own! It was very good and pretty close to the original. You could easily make your own homemade pizza crust, but I'm not a professional, so Jiffy mix is what I used.
* 1 (6.5 ounce) package pizza crust mix
* 3 medium unpeeled potatoes, baked and cooled
* 1 tablespoon butter or margarine, melted
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried Italian seasoning
* 1/4 teaspoon salt
* 1 cup sour cream
* 1/2 package of dry ranch salad dressing mix
* 6 bacon strips, cooked and crumbled
* 3 green onions, chopped
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup shredded Cheddar cheese
Directions:
1. Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400 degrees F for 5-6 minutes or until crust is firm and begins to brown.
2. Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder, salt, and Italian seasoning. Add potatoes and toss. Mix sour cream and dry ranch mix. Spread sour cream mixture over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400 degrees F for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.
* 1 (6.5 ounce) package pizza crust mix
* 3 medium unpeeled potatoes, baked and cooled
* 1 tablespoon butter or margarine, melted
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried Italian seasoning
* 1/4 teaspoon salt
* 1 cup sour cream
* 1/2 package of dry ranch salad dressing mix
* 6 bacon strips, cooked and crumbled
* 3 green onions, chopped
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup shredded Cheddar cheese
Directions:
1. Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400 degrees F for 5-6 minutes or until crust is firm and begins to brown.
2. Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder, salt, and Italian seasoning. Add potatoes and toss. Mix sour cream and dry ranch mix. Spread sour cream mixture over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400 degrees F for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.
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