It Was Pumpkin Time Again

It was Pumpkin night. We sure enjoyed it.

I guess this is really one of my favorites. I hope I didn't mess up my sugars too badly last night. By the way, I went to the doctor yesterday. Everything is going fantastic. My sugar level is almost normal. He really encouraged me. I needed some encouragement to continue. I was starting to feel overwhelmed and depressed because it seemed like all my hard work was netting me nothing in the weight loss category. He assured me that I am losing weight and to keep up the good work. I only have to test once a day now!

Bacon Wrapped Chicken

I have been home alone in the evenings and therefore not been cooking. Marinda took pity on me this week and brought me dinner. WOW! It was great. I begged for the recipe and here it is. It was hard for me to save half of it for Steve. He loved it also. Thank you Marinda! For taking care of your parents and sharing this great recipe.
4 skinless boneless chicken breasts (She used tenders)
1/2 pkg. cream cheese, sliced
4-6 slices of bacon, partially cooked
Fresh chopped chives or onion powder
1 can cream of mushroom soup
1/2 c sour cream
1/2 c milk
1 tsp. lemon juice
1/4 tsp pepper
1 pinch salt
1 can mushrooms, sauteed

Preheat oven to 325*. Pound chicken breast until flat. Put a slice of cream cheese and sprinkle some chives or onion powder on each breast, roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Make sure you cook the bacon a little bit before you wrap the chicken with it. Place the breasts in a 9X13 pan. Sprinkle with salt and pepper.
In a medium bowl,combine soup, sour cream, milk, lemon juice, pepper salt and mushrooms. (If you cooked the bacon in a frying pan, yo can saute' the mushrooms in butter first and then cook them in the bacon grease for a more bacony flavor.) Pour the sauce over the chicken and bake for 1 hour or until the juices run clear.
Note: You can try substituting provolone cheese for the cream cheese.
If you want to use chicken tenders, just place the cheese on top of the tenders and top with half bacon slices.

Marinda served this over rice. Yummy!

Saucy Chicken and Asparagus

I discovered this lovely recipe a few years ago. We are hoping to get enough asparagus in the garden to enjoy weeks of it. Our little patch is still in humble beginnings. We did get to eat this once this spring.

• 1-1/2 pounds fresh asparagus spears, halved ( I put in as much as I can)
  
• 4 boneless skinless chicken breast halves ( We do between 6-8 to feed the family)
  
• 2 tablespoons canola oil (Or Vegetable oil)
  
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup mayonnaise (Yes, I use Miracle Whip)
  
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder (oops, I don't use this)
  
• 1 cup (4 ounces) shredded cheddar cheese

• If desired, partially cook asparagus; (I would suggest very lightly cooked or not at all.)drain. Place the asparagus in a greased 9-in. (9X13) square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus.
• In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. Yield: 4 servings. (See above)
  

Mother's Day Recipes

I had a fantastic Mother's Day. How could I not have one with fantastic children I have. I also have fantastic mothers! We had lots of food and invited the family to drop in for a bite. Here are some of the recipes that were requested.
Lemon Fruit Dip
2 c. reduced fat sour cream (Oops! I used a carton of regular)
1 pkg. sugar free instant vanilla pudding (Oops again! I used regular)
1/4 c. fat free milk (1% for us)
4 tsp lemon juice (I just squeezed the whole lemon)
1 tsp. grated lemon peel (Was I supposed to measure?)
It was fantastic. I loved it with the melons.

Oriental Salad
Originally from my bestest friend-Lesley. I made a change on purpose and accidentally left out something.
1 pkg coleslaw (I should have doubled this)
8 tsp. sesame seeds toasted (I just poured them in the pan)
1 c. almonds toasted (I used cashews and added a little more)
4 green onions sliced
1 pkg. Ramen noodles, crushed no seasoning packet (This is what I accidentally forgot)

Dressing:
3 T. Rice vinegar
1/2 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1/4 c. sugar

Some of our other menu items:
8 pound barbecued roast
Skewered chicken
Potato Salad
That Shrimp Salad
Layered Rainbow Jello
Acini Salad
Deviled Eggs
And lots of yummy desserts
The best thing of all were the guests. Delicious!

Figless Fig Cookies

We have been enjoying these cookies. The boys have really been enjoying these cookies. They make a large batch. There's been a lot of 'yoinking' going on around here.

Figless Fig Cookies

2 cubes butter
1 ½ c. sugar
½ c. shortening
2 tsp. Vanilla
¾ C. brown sugar
3 eggs

Cream the above together. Add:
3 ½ c. flour
1 ½ tsp. Baking soda
1/2c. Cocoa (+ 2 TB.) (or somewhere around there)
1 pgk chocolate chips.
Bake 350 * no longer than 11 minutes

Creamy Meatball Casserole

I found this in a cookbook called The Pan That Can. It uses a 9X13 pan for most of the recipes.

1 10 oz can cream of mushroom soup
1 c. milk
1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
32 frozen meatballs
1 20 oz. package refrigerated red-skinned potato wedges Okay so I am too cheap and hurried to find these. I just scrubbed and wedged 8 small red skinned potatoes.
1 16 oz. pkg. loose pack frozen stir fry vegetables-any combination

Mix soup, milk, sour cream, salt and pepper. Add the rest. Bake at 350 * for about an hour or until heated through.

Unsolicited Comments:
I guess this is solicited, because it is from me. I loved it. It was easy and tasty. A great meal for a cold January evening. The red potatoes worked great. I actually cooked it for about 20 minutes longer, maybe that is why it worked. Hayden and Carter said it was okay. They didn't rave over it....but then do they ever?

Grandpa Hulse's Chicken Alabam...my way

Here is the meal I made on Dad's birthday. I had requests from some of the people that tasted it.
I will give the original recipe, then add my notes.

8 pieces chicken I used boneless skinless chicken breasts cut into pieces. Yes, Marinda, i think tenders will work.
1/3 c. Flour You know I never measure
1/2 tsp paprika Ha- never use it
1/2 tsp. salt Maybe a little more
Dash of pepper
Dash of thyme Or two
5 T. Butter
1/4 c. chopped onion
1 c chicken broth- If you use bouillon, double the amount of bouillon
1/2 c light cream Or more if you like the sauce...which we do.
1/2 tsp lemon juice ... or a shake or two.
2 T pimento I just use the small jar.
Mix flour and seasonings. I use a Ziploc. Dredge chicken on flour mixture. Saute in 3 TB butter. I always have to add more. Put chicken in baking pan. Saute onion in 2 TB (+) butter for 5 minutes. Stir in excess flour mixture from dredging. Add broth. Cook and stir until thickened. Add cream; cook and stir until smooth and thick. Add lemon juice and pimento; blend well. Pour over chicken in casserole. or 9X13 pan. Cover and bake 325* for 1 1/2 hours. Serve over cooked rice.