Poppy Seed Chicken.

Poppy Seed Chicken

3 cups diced chicken
1 can cream of chicken soup
1 cup sour cream
1 to 2 cups chicken stock
1 cup shredded cheddar cheese
2 TBSP poppy seeds
4 TBSP melted butter

1 1/2 tubes ritz crackers, crushed


Mix all but 1/2 tube of crushed crackers together. Pour into a baking dish, then cover with remaining cracker crumbs. Bake for about 25 minutes at 400, until bubbly. Serve over rice or noodles. (Use chicken stock to thin to desired consistency before baking.)

Orange Slice Cookies.

My sister brought these to our Christmas gathering, and my whole family is now in love with them!

Orange Slice Cookies

1 cup sugar
1 cup packed brown sugar
1 cup shortening
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups quick cooking oats
2 cups orange fruit jelly slice candies, diced into small chunks

In a large mixing bowl, cream together sugars and shortening until fluffy. Add eggs and and vanilla, then beat well. Stir together dry ingredients, and stir into creamed mixture. Stir in oats and orange candy. (Spray scissors with non-stick spray to make cutting candy easier.) Using about 1 TBSP of mixture for each cookie, roll into one inch balls. Place on greased cookie sheets. Bake at 350 degrees for 10-12 minutes until lightly browned. Remove and cool on wire rack.

Christmas Fudge.

Got this from one of Lorraine's coworkers. It's good!

Christmas Fudge

2 cups light brown sugar
1 cup sugar
1 cup evaporated milk
1/2 cup butter
1 jar marshmallow cream
16 oz. peanut butter morsels
16 oz. milk chocolate morsels
1 tsp.vanilla
1 cup chopped pecans

Combine sugars, milk, & butter in a large saucepan and bring to a full boil over medium heat, stirring regularly. Boil for 10 minutes. Remove from heat, add marshmallow cream and both morsels. Stir until smooth. Stir in nuts & vanilla, pour into a greased 9 inch pan, and let cool completely. Cut into squares.

Toffee Bars.

Toffee Bars


1/2 cup butter
1 cup oats
1/2 cup firmly packed brown sugar
1/2 cup unsifted all-purpose flour
1/2 cup finely chopped pecans or walnuts
1/4 tsp baking soda
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract
6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees. In medium saucepan, melt 6 TBSP butter, then stir in oats, sugar, flour, nuts,  & baking soda. Press firmly on bottom of greased 13 x 9 baking pan and bake 10 to 15 minutes until lightly browned. Meanwhile, in medium saucepan, combine remaining 2 TBSP butter and sweetened condensed milk. Over medium heat, cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat and stir in vanilla. Pour over crust. Return to oven and bake 10-15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chips on top. Let stand 1 minute; spread while still warm. Cool to room temp, then chill thoroughly. Cut into bars and store tightly covered at room temp.

Cindy's Lemon Bars.

Cindy's Lemon Bars

1 1/2 cups plus 3 TBSP unsifted all-purpose flour
1/2 cup confectioners sugar
3/4 cup cold butter
4 eggs, slightly beaten
1 1/2 cups sugar
1 tsp baking powder
1/2 cup Lemon Juice (from concentrate is fine)
extra confectioners sugar, for dusting

Preheat oven to 350 degrees. In medium bowl, comine 1 1/2 cups flour & 1/2 cup confectioners sugar; cut in butter until crumbly. Press onto bottom of lightly greased 13 x 9 baking pan, then bake 15 minutes. In a large bowl, combine eggs, sugar, baking powder, juice, and remaining 3 TBSP flour. Mix well. Pour into baked crust and bake for 20-25 minutes or until golden brown. Cool, then cut into bars. Sprinkle with additional confectioners sugar. Store covered in refrigerator, serve at room temp.

Variations: (1.) Key Lime bars - substitute key lime juice for the lemon juice; (2.) Lemon Pecan bars - omit 3 TBSP flour from lemon mixture; sprinkle 3/4 cup finely chopped pecans over top of lemon mixture and bake as directed; (3.) Coconut Lemon bars - omit 3 TBSP flour from lemon mixture; sprinkle 3/4 cup flaked coconut over top of lemon mixture and bake as directed.

Coconut Pecan Pound Cake

Saw this on The Chew, and it spoke to me. Maybe this will show up here for Christmas.....

Coconut Pecan Pound Cake


2 cups sugar
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup unsweetened flaked coconut
4 eggs
1 cup unsalted butter
1 cup buttermilk
1 cup chopped pecans
1 tsp vanilla extract


Glaze:
2 TBPS salted butter
1/2 cup water
1 cup sugar
powdered sugar, for dusting


Preheat oven to 350 degrees. In large bowl, combine eggs, sugar, & butter and beat with electric mixer until light & fluffy, about 3 minutes. Combine flour, baking powder, and salt in separate bowl. Add dry ingredients alternately with buttermilk in three parts to batter and mix gently until just moistened. Stir in vanilla, coconut, & pecans. Pour into a pound cake mold and bake for 60 minutes, or until a knife inserted in the the center comes out clean. Make glaze five minutes before cake comes out of oven. Combine water, butter, & sugar in a saucepan and bring to a boil. Reduce heat and cook five minutes. Slowly pour half the syrup over the cake, invert onto serving plate, and pour remaining syrup over the top. Dust with powdered sugar, let sit to cool for at least 10 minutes, and then eat while still warm.