Almost Robert Redford

WOW ... where did the past 2 months go? Here's a new recipe, well it's an old recipe from my family, but it might be new to you. I guess you could "update" the name and call it "Almost Robert Pattison" or some new hot guy out there, but PLEASE ... why mess with the perfection that is Mr. Robert Redford! The old guy ... still has it. :)

Almost Robert Redford 15 - 20 servings

1 stick butter, softened
1 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1/2 c. cold milk
1 container Cool Whip
2 - 3.4 oz. instant chocolate pudding packages
3 c. cold milk

garnish: 1 chocolate bar and 2 T. chopped pecans

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the butter, flour and pecans. Place into an ungreased 9 x 13" baking dish and press into the bottom and up the sides 1/2 way. Bake in oven for 20 minutes or until firm. Place onto cooling racks to cool completely.
3. Combine cream cheese, powdered sugar and 1/2 c. cold milk, mix to smooth. Pour over crust. Refrigerate for about 1/2 an hour or until firm.
4. In a large bowl, combine the pudding mix and 3 c. cold milk. Prepare pudding and pour, carefully, over the cream cheese layer. Chill in refrigerator for about 1 hour.
5. The final layer is cool whip, place over pudding layer, smooth top.
6. Garnish with chocolate shavings and chopped pecans. Return to the refrigerator until ready to serve.

** If you have mini tart pans, this is an easy to prepare and serve individual dessert also **

Chicken Tamale Casserole

This delicious recipe is now a family favorite at our house! If you like Mexican food, you'll like this. Just enough spice and flavor. We served it with rice and salad. Everyone at my house ate it and loved it! The story along with the recipe said that it's creator was looking for an easier way to make tamales. I think he / she did this very well. This isn't the prettiest photo ever placed for a dish, but I think you get the idea. It truly is a casserole, it cuts nicely into squares and I think it would be perfect for a pot luck too. I ground my own cumin and red pepper in my mortar and pestel, but you can purchase these already ground.

ENJOY!

Chicken Tamale Casserole Serves 8 (dinner sized portions)

1 c. (4 oz.) shredded 4-cheese Mexican blend cheese

1/3 c. milk

1 egg, beaten

1 t. ground cumin

1/8 t/ ground red pepper

1 (14 3/4 oz.) can cream style corn

1 (8.5 oz.) box corn muffin mix

1 (4 oz.) can chopped green chilies, drained

1 (10 oz.) can red enchilada sauce

2 c. shredded cooked chicken

1/2 c. sour cream (optional, but almost necessary)

1. Preheat oven to 400 degrees.

2. Combine 1/4 c. cheese with milk, egg, cumin, red pepper, corn, muffin mix and green chilies in a large bowl; stir just until moist. Pour mixture into a 9 x 13" baking dish that has been prepared with non-stick cooking spray.

3. Bake at 400 degrees for 15 minutes or until set. Remove casserole from oven; pierce entire surface of the casserole with a fork; pour enchilada sauce over entire top. Sprinkle shredded chicken all over top of casserole; top with remaining cheese. Place back into oven for 15 minutes or until cheese melts.

4. Remove from oven; let stand for 5 minutes before serving. Cut and place 1 dallop of sour cream on each serving.

Rowley Family Chicken Pot

Sorry that my posts have been few and far between. This happens every year with a new start for school but I also added in a new position within our soccer organization and the bakery is going full speed ahead. I will be posting only 3 recipes a week, but the good part is, they will all have photos. I like color photos that show what a dish is going to look like.

This is more of a creation recipe for my family. I took all the things I love about my grandma's chicken dish and added a few new elements and it came out very tasty! The little drop noodles (or dumplings if you prefer to call them that) are so easy to make and they don't care if you make them a little bit smaller or larger. ENJOY!

Rowley Family Chicken Pot Serves 8

Chicken Pot:

1 whole pick of the chick (whole chicken, cut up)

3 c. water

2 chicken bouillon cubes

2 cans cream of chicken soup

1 can stewed tomatoes (if you love tomatoes, use a large can, if not, use a smaller one)

2 cans (from cream of chicken soup) of milk

2 cans (from cream of chicken soup) of water

2 t. garlic powder

2 t. onion powder

2 t. dried basil

2 t. dried tarragon

1 t. parsley

1 t. salt

1 t. pepper

1 recipe drop noodles

Drop Noodles:

3/4 c. sour cream

3 whole eggs

2 c. flour

salt

1. Place chicken, 3 c. water and chicken bouillon cubes into Dutch oven or roasting pan. Cook chicken for 45 minutes - 1 hour at 350 degrees. Be sure chicken is cooked through. Remove all bones from chicken. Cut chicken meat into larger chunks or shred if you prefer. Set aside.

2. Strain chicken broth into a saucepan, heat to boiling. While broth is heating, mix sour cream and eggs. Add 1 c. of flour, stir. Add second cup of flour along with about 1/2 t. salt. With the side of a spoon, create little moons, drop dough into boiling liquid. They will float when they are done. These drop noodles should be on the small side, but not tiny. You can make them larger if you like, but they will take longer to cook. Place cooked noodles into a bowl. Set aside.

3. Into your Dutch oven (do not worry about cleaning after the chicken has cooked in it, unless you want to). Place all the other ingredients for the chicken pot. Add chicken and begin to heat on medium low. Once everything is mixed together and smooth looking, add your drop noodles. If this is too thick of a dish for you, add more milk or water (milk makes it creamier, water makes it more soup like).

4. Serve either on dishes (if you make it more creamy) or in bowls (if more soup like). We serve with a warm bread and salad. You can change this dish to suit your taste also. Add paprika, more salt, less salt ... however your family prefers.