Monday, March 23, 2009

Artichoke Chicken

  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 1 tbls garlic salt
  • 4 skinless, boneless chicken breast halves


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Tuesday, March 10, 2009

Mixed Berry Punch



  • 1 (12-ounce) package frozen mixed berries, thawed
  • 1/4 cup sugar
  • 1 bottle Ginger ale (I use Rasberry)


In the container of an electric blender, combine berries and sugar; process until smooth. Strain mixture, if desired. Pour fruit mixture into a serving pitcher; slowly add ginger, stirring gently to combine.

Tuesday, March 3, 2009


I tried this out and froze it before I had Harper. It was SO good!!!!


4 large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.