First up, my cute plate!  This is a crappy cell phone picture because, quite frankly, I’m way too lazy right now to drag out my big camera for pretty pictures.  Again, with the judging, let’s lay off, k? ;-)

A member of the mommy board that I help run posted the instructions which can be found HERE.  FYI, Hobby Lobby does not carry the Porcelain pens, but Michael’s does.  You just bake it after it has dried for 24 hours and then it is dishwasher safe!  Cute, huh?

Second, sinfulness in the form of popcorn.  Holy cow.  Again, another member from my mommy board posted this link (this is why I love my mommy board – they find all sorts of goodness).  It’s from the Our Best Bites blog (which is awesome, btw).  Here are their pictures because, like I said, I didn’t feel like taking pictures with my camera.  Don’t look too close because you will begin to be hypnotized by the yum.

I hope everyone has a wonderful holiday full of their own special goodness!

SOUR CREAM SOUP

2 sticks butter

2 large onions

(Sautee)

Add:

3-4 chicken breasts (bone-in, with skin)

2 cups water and salt/pepper to taste

(Simmer covered for one hour)

Add 4-5 potatoes sliced crosswise over chicken plus an additional cup of water

(Simmer for 30 minutes)

Remove chicken and potatoes from broth.  Set broth aside.  Remove chicken meat and discard bones.

Blend two cups sour cream and two cups milk.

(***important*** stick sour cream and milk into microwave and knock the chill off; then add a little bit of broth in at a time in the bowl – you are basically bringing the mixture to the temperature of the broth - if you just dump it into the broth, it will curdle)

Mix into broth slowly while simmering.

Add 4 tbs. vinegar to broth.

Add potatoes and chicken back into broth and heat through.

This is one of my husband’s favorite foods and something I’m sure we will pass down for generations. :-)

MEALS:

Japanese Mum’s Chicken
- chicken breasts instead of drums
- add red pepper flakes
- extra garlic

Sour Cream Enchiladas
- I may use preseasoned fajita meat instead of chicken this time

Chicken Crescent Roll Casserole

Tomato and Basil Soup (with sliced cheese pumpkin faces – gotta please the kiddos)/Grilled Cheese
- I add in 1/4 cup of parmesan cheese and a small bit of sauteed onion and garlic

Easy Creamy Sour Cream Chicken Casserole

Smothered Chicken with Brown Rice*
- 4 slices of bacon
- 4 chicken breasts
- 4 large carrots (thinly sliced)
- 1 onion
- 1 cup chicken broth
- 2 oz. Philadelphia Cream Cheese (cubed)
- 3 cups of cooked brown rice

Cook and stir bacon in a skillet on medium heat (5 min.); remove from skillet and drain.
Add chicken to skillet; cook 5 to 6 minutes on each side; move chicken to plate, then add vegetables and 1/2 cup of
broth to skillet; cover and simmer 10 min. or until veggies are tender
Stir in remaining broth and cream cheese; cook, uncovered, 2 min. or until cream cheese is melted and sauce is
thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
Spoon rice onto serving plate; top with chicken, sauce, and bacon.

Velvetta Cheesy Chicken and Broccoli Rice*
- 1 lb. boneless skinless chicken breasts, cut into bite sized pieces
- 1 can chicken broth
- 2 cups instant white rice, uncooked
- 1/2 lb. Velvetta, 1/2 inch cubes
- 1 pkg. frozen, chopped broccoli, thawed

Cook and stir chicken in skillet on medium high until done.
Stir in broth and bring to a boil.
Add rice, velvetta, and broccoli; cover. Remove from heat. Let stand 10 min. Stir until Velvetta is completely melted
and mixure is well blended.

* from Kraft Food & Family

Sour Cream Chicken Casserole

Japanese Mum’s Chicken

Tomato Basil Soup

Amanda’s Yumalicious Sour Cream Enchiladas*

chicken breasts
1 medium onion, chopped
1 green bell pepper, chopped
1 can black beans, drained and rinsed
1 tbs. olive oil
8 flour tortillas (or more)
1 1/2 cup Mexican blend cheese
1/4 cup butter
1/4 cup flour
1 can chicken broth
1 cup sour cream
1 can Rotel (hot w/ habaneros)  <— substitute for the regular kind if you need to tone down the hot
1 package of taco seasoning

1. In skillet, cook chicken, onion, bell pepper, black beans and half of taco seasoning in oil over medium-high heat until chicken is just done.

2.  Divide chicken evenly into tortillas; add cheese on top of chicken mix in each

3.  Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray

4.  Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently till thick.

5.  Remove from heat; stir in sour cream, rotel, and rest of taco seasoning; pour evenly over enchiladas.

6.  Top with remaining cheese and bake at 400 degrees for 20 minutes (until cheese is melted and sauce near edges of baking dish is bubbly).

I’ll add a picture next time I make these so you can visualize the yummy.

*adapted from this recipe