Friday, October 23, 2009

Parmesan Bites

Since the Holidays are right around the corner and we will be going from one party to another, here is a simple but yummy recipe to take along:

Parmesan Bites:
1 8 oz. Cream cheese
2 tsp. grated onions (I buy dried in a container)
2 tbsp. dried chives
1/2 tsp. pepper
1/4 cup grated Parmesan
3/4 cup grated cheddar
1/4 cup mayo
loaf of bread (White or wheat, Sliced or cut in to festive shapes)

Combine all ingredients, mix well, spread on bread. May be frozen at this point. Bake at 350 for 10-15 min.


You can freeze your Bites once you mix everything and spread it on the bread, then you always have some in your freezer on pasta nights.

I use fat-free ingredients to try and cut back!


From Courtnie's Kitchen in Louisiana

Pumpkin Spice Cookies


  • 1 yellow cake mix

  • 2 teaspoons pumpkin pie spice

  • 1 cup canned pumpkin (the REAL pumpkin)

  • 1/4 cup butter

  • 1 container cream cheese frosting

  • Cinnamon (optional)


  1. Preheat oven to 375 (or 350 if using dark/nonstick cookie sheets).

  2. Lightly grease cookie sheets.

  3. Beat cake mix, pumpkin pie spice, pumpkin & butter about 1 minute, or until well blended.

  4. Drop by generous tablespoonfuls onto cookie sheets.

  5. Bake for 12 minutes, or until lightly browned around the edges.

  6. Cool for 2 minutes on cookie sheet, then remove to a wire rack to cool completely.

  7. After cooled, frost with cream cheese frosting.

  8. For a pretty touch, sprinkle each frosted cookie with cinnamon.

  9. Enjoy!

From Ashley's Kitchen in Smithfield, VA

Wednesday, October 21, 2009

Chicken Artichoke Casserole

4 large chicken breasts, halved, boned, and skinned
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter or margarine
1 can whole mushrooms, drained (I left these out)
2 tbsp. flour
1 can cream of mushroom soup
1 cup cooking sherry (next time I'm going to use less)
1 can artichoke hearts, drained and halved (I used the marinated kind to add flavor)

Season chicken with salt, paprika, and pepper. Brown chicken in butter. Saute mushrooms in drippings in pan (if you're using them). Place chicken and mushrooms in casserole with artichoke hearts. Blend flour into pan juices; add soup and sherry. Cook until thick and pour over above. Bake, uncovered, at 350 for 1 hour or until done.

*The sherry makes the sauce have a VERY STRONG smell as you cook it, but it evaporates pretty well once it's cooked. I'll still probably use less next time.

This was so easy and so good. It has a ton of flavor!!

From Ashley's Kitchen