29 October 2009

October Cooking Club

October's theme was comfort food. It was very fitting since the weather lately has been cold and dreary. We had a great time chatting and eating some delicious food.

Poppy Seed Chicken Casserole
prepared by Kristin

-1 to 2 rolls of Ritz crackers (I used about 1 and a 1/2)
-1/2 cup butter or margarine
-2 Tbsp poppy seeds
-3-4 cooked chicken breasts - cut up
-8 oz sour cream
-1 can cream of chicken soup
-1/4 cup chicken broth (can use from cooking chicken)

1) melt butter and crush crackers combine and add poppy seeds
2) mix sour cream, soup, chicken broth well, then add chicken
3) layer half the cracker mixture then all the chicken mixture then top with remaining cracker mixture
Bake 350' 30 min.

photo from Bakerella

Red Velvet Cake Balls
prepared by Kristin

-1 box red velvet cake mix
-1 container cream cheese icing
-1 box chocolate confectioner's coating (or chocolate bark)

Make cake as directed on box and let cool. Then use a mixer or crumble by hand entire cake. Add in icing until you are able to form little balls with your hands (I only used about 1/2 the container). Put balls on wax or parchment paper on a cookie sheet and refrigerate for 1-2 hours. (You can also place in freezer to speed up the process). Melt chocolate in microwave and using toothpicks pick up each ball and roll in chocolate. Place back on wax paper to harden. You can use any mix of cake and icing as well as any chocolate coating. Pictures can be found at http://www.bakerella.com/

photo from The Pioneer Woman

Chicken Spaghetti

prepared by Jenn H.

-1 package boneless skinless chicken breasts
-2 cans cream of mushroom soup
-3 cups shredded sharp cheddar cheese
-1/4 cup finely diced green pepper
-1/2 cup finely diced white onion
-4 oz jar diced pimentos, drained
-3 cups dry spaghetti, broken into two inch pieces
-2 cups reserved chicken broth from pot
-1 tsp Lawry's seasoned salt
-1/8 to 1/4 tsp cayenne pepper
-salt and pepper to taste

Boil chicken breasts in a large pot until cooked throughout. I like to season my water with salt, pepper and garlic powder. While chicken is cooking, combine soup, 2 cups of the shredded cheese (we're saving the last cup for later), the pepper, onion, pimentos and seasoning in a large mixing bowl. After chicken is done, use two forks to shred the chicken and add to mixture in the bowl. Cook the noodles in the same chicken broth until al dente. Before draining the noodles in the sink, pour 2 cups of the broth into the chicken mixture. Then finish draining the noodles and add to the mixture. Place the mixture in a large baking dish and top with remaining cheese. Cover and freeze up to six months, or cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes.

photo from kraftfoods.com
Jello Poke Cake
prepared by Jenn H.

-8oz tub of cool whip topping, thawed

-two 9" round baked white cakes

-2 boxes strawberry jello (4 serving size)

Take your two 9" round cakes while still in their pans (after they've cooled) and pierce cakes with a straw at 1/2-inch intervals. Stir boiling water into 2 pkg. (4-serving size each) JELL-O Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.

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