What’s Cookin’ in the Parsonage?

My weekend get-away with my sisters was such a blessing!  Not only are we blood sisters, we are also sisters in Christ, so we had a wonderful time encouraging one another in this most important area of our lives.  Together we sang, prayed, cried, laughed, hiked, gave pedicures and manicures, and also ate some great Retreat Food!  Some may go to a cabin and roast hot dogs, but I have sisters who love to cook and are good at it, so we each prepared a meal or two for our weekend get away. 

Here we are on the porch of our cabin.

We ate very well!  I thought I’d share our menu and recipes with you for today’s post. 

Here was the main dish for my supper meal:

Savory Crescent Chicken Squares
1 3-oz. pkg cream cheese, softened
3 Tbs margarine, melted
2 cups cubed cooked chicken or two 5-oz cans boned chicken
1/4 tsp salt
1/8 tsp. pepper
2 Tbs milk
1 Tbs chopped onion
1 8 oz. can Pillsbury Refrigerated Crescent dinner rolls
3/4 cup seasoned croutons, crushed

Heat oven to 350 degrees. In medium bowl,blend cream cheese and 2 Tbs of margarine until smooth.  Add next 6 ingredients; mix well.  Separate dough into 4 rectangles; firmly press perforations around edges together to seal.  Spoon 1/2 cup meat mixture onto center of each rectangle.  Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.  Place on ungreased cookie sheet.  Brush tops with reserved 1 Tbs. margarine; sprinkle with crouton crumbs.  Bake 35 degrees for 20-25 minutes or until golden brown.  Serves 4.

My twin sister, Dianne, made our breakfast one morning.  It was a Pampered Chef recipe for a Quiche. Take a look at this yummy morning food…

Quiche Base
3 eggs
1/2 C half and half (you could use milk to cut back on fat)
2 T flour
1/2 t salt
dash pepper

Bacon, Tomato and Cheddar Quiche filling

3 bacon slices, crisply cooked, drained and c rumbled
1/3 C seeded, chopped plum tomato
2 T sliced green onions

Cheese
1/2 C shredded cheese

1.  Preheat oven to 350 degrees.  Spray small oval baker with non-stick cooking spray.  Whisk together quiche’ base ingredients in bowl; set aside.
2.  Combine filling ingredients and cheese; spoon into bottom of baking dish.  Pour quiche’ base over filling ingredients.
3.  Bake 30-35 minutes or until center is set.  (A knife inserted in center will come out clean).  Let stand 5 minutes before serving.  Yield:  2-3 servings

Here was my sister, Sharee’s scrumptious supper meal: 

Mexican Chicken Casserole with stuffing, green beans, Artisan bread, Paul Deen’s Lemon Bars
Mexican Chicken Casserole
3/4 Cup salsa, divided
1 1/4 cup water (she used 1 cup chicken broth and 1/4 cup water)
1 T margarine
1 pkg (6 oz) Stovetop Chicken flavored stuffing mix
6 boneless skinless chicken breasts
6 slices pepperjack cheese
Heat oven to 350 degrees
Stir broth, water, 1/4 cup salsa, margarine, in a saucepan and bring to a boil.
Remove from heat, stir in the stuffing mix and stir until well mixed just to moisten.
Put stuffing mix in baking dish.  Arrange chicken over stuffing.  Pour remaining salsa over chicken (may need to add extra salsa to cover chicken.  Loosely cover pan with foil; bake 35 minutes or until chicken is done.  Remove foil, place cheese slices over chicken.  Bake until cheese is melted and slightly browned.
With food that good it’s a wonder that stray hikers didn’t find their way to our cabin door! 
What’s been cooking in your kitchen lately? Did you do anything fun this weekend?

From my cabin kitchen,

4 thoughts on “What’s Cookin’ in the Parsonage?”

  1. Alli, we ATE more! Well, three meals a day, two and half days and we only hiked for about 2 1/2 hours!

    Whitney, that sounds really good. I LOVE beef stroganoff!

    Like

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