What’s Cookin’ in the Parsonage?

Sometimes plans have to be changed.  That’s why it’s good to have a pantry that’s filled with items  like cream soups and rice that will help in a pinch.  I switched my Sunday menu to allow for a couple more people.  I bought a package of chicken breasts on sale and a bag of carrots (also marked down!), but I had all the other ingredients to make Countryside Chicken Bake.  I’ve shared the recipe before, but never a picture of the dish.  I like to know what it’s going to look like, don’t you?  So here’s the finished dish…

This is one of those comfort food kind of casseroles with chicken, rice, carrots and cream of mushroom soup.  The gravy base  has sour cream and milk added to it.  The rice and “gravy” part really flavors the chicken nicely. 

My menu for Sunday was:
Coutryside Chicken Bake
Fresh Green Beans ~ Corn on the Cob
Cheesy French Bread
What’s not to like about French Bread?  It’s good so many different ways.  Our Ingles store often has it buy one get one free, which makes a loaf less than a dollar!  Yesterday’s bread was simply French Bread with a cheesy topping added to the already great loaf of bread!  I found this in my 1988 Southern Living cookbook.  Everyone really liked it, and it was oh, so, simple!

1/2 Cup mayonnaise (I used light)
1/4 cup grated Parmesan cheese
1 glove garlic, minced
1/4 Cup shredded Cheddar cheese
1 1/2 tsp milk
1/4 tsp paprika
1 (16 oz) French Bread
Combine mayo, Parmesan cheese, and garlic in a small bowl; stir well.  Set aside.
Combine Cheddar cheese, milk, and paprika in a small saucepan over low heat; stir constantly until cheese is melted.  Remove from heat and stir in mayo mixture.
Slice bread in half lengthwise, and toast cut sides.  Spread cheese mixture on toasted side of bread halves.  Broil 6 inches form heat 2 minutes or until cheese is bubbly. 
Creamy Chocolate Dessert was from Cooking Light’s site.  It’s a lightened version of what I used to call Four Layer Dessert that you can make with chocolate or lemon pudding.  It’s a great cool dessert for a hot summer day!
Creamy Chocolate Dessert

  • Crust:
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1/4 cup powdered sugar
  • 6 tablespoons chilled butter, cut into small pieces
  • 1/4 cup finely chopped pecans, toasted
  • Cooking spray
  • Filling:
  • 1 cup powdered sugar
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
  • 3 cups 1% low-fat milk
  • 2 (3.9-ounce) packages chocolate instant pudding mix I used sugar-free
  • Unsweetened cocoa (optional)
  • Preparation

    1. Preheat oven to 325°.
    2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
    3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
    4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces

    I love Sunday dinner at home!  After all the hard work on Saturday (and it is hard work, but worth it!), it’s great to come home after church to a delicous meal and great fellowship. 

    Did you cook at home this Sunday?  What did you preapre?

    From my parsonage kitchen,

    P. S. On Wednesday’s Peek Inside the Parsonage, I will be posting a video I made on using a Pressure Cooker.  Be sure to check it out!

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

    1. Thank you for sharing these yummy photos and recipes! I may make the chicken bake this week if I'm in a pinch for time with company here. I always look forward to reading your posts. Thank you for being such a blessing!

      Like

    2. Thanks for your encouragement! Sometimes it's easy to wonder if anyone out there is reading. =) Thanks for stopping by – and for leaving a comment. This is a great dish – especially for company! Hope you enjoy it!

      Like

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