Friday, August 31, 2012

Chicken Broccoli Divan

If you ever take a moment to look on the back of a soup can you can sometimes find a really great recipe. Cambell's Soup usually has excellent recipe recommendations which are easy to make and affordable. The other night, I needed to give the leftovers in my refrigerator a facelift or throw them out... I hate throwing away food that isn't spoiled yet... so I decided on a casserole... which is a perfect dish for using up leftovers, btw. Looking through my pantry I noticed I had a can of Campbell's Broccoli Cheese soup. I turned the can around and, sure enough, noticed a recipe. This casserole turned out wonderfully and was a big hit. I'll definitely be making this again very soon! Thanks, Campbell's Soup!

Chicken Broccoli Divan

1 pound fresh broccoli, cut into spears or 1 package of frozen broccoli, cooked & drained
1/1/2 cubed cooked chicken or turkey
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
1 can (10 3/4 oz.) Campbell's Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded Cheddar or Mozzarella Cheese

1. Preheat over to 400 degrees F.
2. Place broccoli and chicken in a 9" pie plate.
3. Stir bread crumbs and butter together in a small bowl.
4. Stir soup and milk in a small bowl until mixture is smooth. Pour over broccoli and chicken. Top with cheese. Sprinkle with bread crumb mixture.
5. Bake for 25 minutes or until hot and bubbly. 

Friday, August 24, 2012

Southern Peach Cobbler

Every year I make a few peach cobblers. It has to be one of my favorite desserts of all time. My Grandma Letha could make some pretty incredible cobblers... peach always being my favorite. I can remember walking into her house and smelling a freshly baked cobbler... that would always put a smile on my face. Make it with fresh, juicy Georgia peaches and serve with a scoop of vanilla bean ice cream... serving this with no ice cream is a SIN!! This particular recipe comes from a website I often turn to for new recipes. Though July is the peak season for peaches, there are still a few good ones out there! Take advanage of them and throw'em in a cobbler.

 Southern Peach Cobbler


Peach Mixture
8 fresh peaches - peeled, pitted and sliced into wedges
1/4 cup of white sugar
1/4 brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon juice
2 teaspoons corn starch

Batter for Cobbler
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

3 tablespoons white sugar
1 teaspoon ground cinnamon


1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in boiling water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping oven them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden... about 30 minutes.

5. Serve warm with a scoop of vanilla ice cream!

Thursday, August 16, 2012

Split Pea Soup

There's just something about split pea soup that makes the world a better place, in my opinion. It's a comfort food and makes a great starter for any dinner party... or, if you're like me, a nice midnight snack. This is my own little recipe. Hope you enjoy it!

Split Pea Soup


2 teaspoons butter
1 onion, finely chopped
1 medium sized carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
1 cup dried green split peas, rinsed and drained
4 cups of chicken broth
3 strips of thick-sliced bacon, chopped in little pieces
1 teaspoon dried thyme
3/4 teaspoon salt
1/8 teaspoon pepper


1. In a medium saucepan, melt the butter. Saute the onion, carrots, celery and garlic. Add thyme. Cook for 5 minutes.

2. Add bacon pieces. Stir. Cover and cook for another 5 minutes.

3. Add split-peas and broth and bring to a boil. Reduce the low heat and simmer, covered, for 1 hour.

4. Serve with a garden salad and/or French bread.

Friday, August 10, 2012

Parmesan Covered Aspargus Rolls

These asparagus rolls are super simple to make. You'll find Phyllo dough in your frozen food section at your local grocery store... usually next to frozen pie crust. Make sure you work swiftly after removing the phyllo from the box... if it stays out too long at room temperature it can become hard to work with and crack. These make excellent snacks for kids and a great side dish. Instead of french fries with your hamburger, try these instead. You won't regret it!

Parmesan Covered Asparagus Rolls 


1 bunch of asparagus
Phyllo dough
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1/2 cube butter, melted
salt & pepper
garlic powder


1. Pre-heat oven to 360 degrees.

2. Wash asparagus and place in a large bowl. Cover with olive oil, making sure all of the asparagus is covered. Add salt & pepper & garlic powder.

3. Roll out phyllo on counter. Roll the dough around each piece of asparagus, one at a time. Place on a cooking sheet.

4. Brush melted butter over the asparagus rolls, then cover with Parmesan cheese.

5. Bake for 12-15 minutes... or until the phyllo is golden brown!