Easy Chicken Stuffing Casserole

I make this one all the time and it's delicious and easy :)

4 chicken breasts (or other cuts of chicken equalling that amount)
sliced swiss cheese (4 slices or more depending on how cheesy you like it)
1 can cream of chicken
1/3 C cooking sherry or white wine
1 package dried stuffing mix
1/4 C melted butter

place chicken on bottom of baking dish. Place swiss cheese on top of chicken. Combine cream of chicken with cooking sherry and pour over chicken. Evenly distribute stuffing on top and pour melted butter over the stuffing. Bake at 350 degrees for 45 minutes.

-Amberly

Buttercream Icing

taken from Wilton's cake decorating book. It is very light and easy to decorate with.

1/2 C solid vegetable shortening
1/2 C butter or margarine
1 t. vanilla extract (if you want white frosting you should use clear vanilla extract)
4 C sifted confectioners sugar
2 T. milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes 3 cups.

Keep icing covered with a damp cloth until ready to use. for best results, keep icing bowl in the refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re whip before using.

For CHOCOLATE buttercream icing:
add 3 oz melted unsweetened chocolate and 1 Tablespoon more milk to the buttercream recipe

-Heather

Hershey's "Perfectly Chocolate" Chocolate Cake

So this is one of our very very favorite chocolate cake recipes. It tastes like a dark chocolate brownie. (I think I just drooled a little). Anyway this is what Randy requests for his birthday w/out any frosting because to be honest it really doesn't need it. But if you look on the back of the Hershey's cocoa can, it has this recipe as well as the "perfectly chocolate" chocolate frosting recipe. Yum. give it a try it is soooooo good.

2 C sugar
1-3/4 C all purpose flour
3/4 C Hershey's Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 C milk
1/2 C veg. oil
2 tsp. vanilla extract
1 C boiling water

1. heat oven to 350 degrees. Grease and flour two 9 in. round baking pans. 2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med speed 2 min, stir in boiling water (batter will be thin). Pour into pans . 3. Bake 30-35 min or until wooden pick inserted in center comes out clean. cool 10 min; remove from pans to wire racks. cool completely.

-Heather

Food Storage

I hope it's ok with Michelle that I am posting this. I need some food storage ideas. What have you guys done with food storage? Lately I have been spending $20 a month to build up my food storage. I have mostly bought red wheat, flour, etc. It is stuff to make homemade bread. I'm wondering what you guys buy, and some recipes you have to use up your food storage.
So I'm hoping you guys will post some recipes that can help me.

Thanks
-Ali

Lion House Chicken

This one is super easy and fast (and mine, not Heather's :)

Place as many chicken breasts as you need in a baking dish. Sprinkle each piece with garlic powder, paprika and seasoning salt. Mix 1 or 2 cans of cream of mushroom soup with 1/2 to 1 cup of milk with a whisk and pour mixture over the top of the chicken. Bake uncovered at 350 for 1 hour.

I ususally make 2 chicken breasts and use 1 can of soup mixed with 1/2 cup of milk. When I do more than 2 chicken breasts I use 2 cans of soup and 1 cup of milk.
This is good served over rice or mashed potatos.
**Don't use too much seasoning salt or it will be too salty.

~Michelle

Malibu Chicken

OK, last one of Heather's, and by far my favorite of hers. Although it's the most difficult and time consuming one too.

1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
1 egg
1 Tbsp water
6 Chicken Breasts
3/4 cup fine bread crumbs
1 Tbsp vegetable oil
2 Tbsp Butter
6 slices cooked ham
6 slices swiss cheese

Combine flour, salt and pepper in one bowl. Stir egg and water with a fork in another bowl. Put bread crumbs in a 3rd bowl. Coat chicken with flour, dip in egg and then coat with bread crumbs pressing down to coat completely. Heat oil and butter in a skillet on medium heat. Brown chicken for 4-5 minutes on each side. Place on baking sheet and top with one piece of ham and one slice of swiss cheese. Bake at 350 degrees for 5 minutes (until cheese melts). Serve with Malibu sauce.

Malibu sauce: 1 tsp mustard and 1/4 cup Mayonnaise

OK, so here are my tips for this one. I buy the chicken breasts at Costco and they are huge so I use 3 breasts and butterfly them (Cut them in half lengthwise so that they will be thinner and cook faster/better). I like to add a spoonful of milled flax seed to the bread crumbs. It is a great source of fiber and omega 3 fatty acids-good for brain development in kids and anti-cancer agents for everyone and you can't taste it anyway so why not? (You buy this by the baking stuff. It's usually by the flour, cornmeal that sort of thing) I also use two skillets at once so I can cook the chicken faster. This is really good served with rice pilaf.

~Michelle

Heather's Lemon Pepper Chicken

What can I say? Heather is a really good cook. This is another of my very favorites.

Cut 1 lb chicken into chunks. Put in a baking dish and sprinkle with lemon pepper. Bake at 350 degrees for 30 minutes. DRAIN LIQUID. (Don't forget to drain it before putting the sauce on).

Sauce: 1 can cream of chicken soup
1 cup shredded cheddar cheese
1/4 cup Mayonnaise
1/4 cup milk
1 Tbsp parsley

Pour sauce over chicken and bake for an additional 30 mintues. Serve over rice.

~Michelle