Poppyseed Chicken (Alison Alcala)

Melt 1 stick of butter, 2 tbsp of poppy seed and crushed ritz crackers (usually 2 bags)
Boil chicken (2-4 white boneless breats and chop)
Combine with 1 can of cream of chicken soup and sour cream (1 cup ??? not too much but enough for moist consisitency).
Add 1 can of green chilies.

Sprinkle cooked crackers on top and cook on 350 for around 25-35 minutes or until bubbly.

Quick and easy!

Southwest Chicken (Stacy Fuson)

2 cans cream of chicken soup
3/4 cup salsa4 green onions chopped (I omit)
1 teaspoon crushed garlic
1/2 teaspooon pepper
1 Tablespoon parsley3 (more or less)
boneless chicken breasts8 oz.
Mexican or Cheddar cheese
Can of French Fried onion rings
Angel hair or spaghetti pasta

Preheat oven to 350. Mix chicken soup through parsley in bowl. Lay chicken breasts on bottom of sprayed casserole dish. Pour soup mixture over chicken. Top with cheese. Bake at 350 for 40 minutes, covered. Then, uncover and top with onion rings. Bake 5 more minutes. Serve over pasta noodles.

Fiesta Fantasy Cake (recommended by Lisa Cutler)

Prep Time: 45 min Cook Time: 33 minSkill Level: Advanced
Ingredients:
2 cups sifted cake flour or 1-3/4 cups sifted all-purpose flour
1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
2 teaspoons baking soda
1/4 teaspoon salt
2 cups packed light brown sugar
2/3 cup butter, softened
3 eggs
1 tablespoon coffee liqueur or strong coffee
1/2 teaspoon vanilla extract
1 container (8 oz.) dairy sour cream
3/4 cup boiling water
CHOCOLATE MOUSSE (recipe follows)
CHOCOLATE FROSTING (recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Combine flour, cocoa, baking soda and salt. Set aside.
2. Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined. Add eggs, one at a time, beating well after each addition. Beat in coffee liqueur or coffee and vanilla. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined. Stir in boiling water until blended. Pour into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely.
4. Prepare CHOCOLATE MOUSSE. Split each cake layer horizontally to make four layers total. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup). Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare CHOCOLATE FROSTING; frost cake top and sides. Cover; refrigerate at least 2 hours before serving. 16 to 20 servings.

CHOCOLATE MOUSSE:Place 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground. Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling. With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted. Scrape side of food processor bowl. Add 1/4 cup coffee liqueur or strong coffee and 1 tablespoon vanilla extract through feed tube; process 10 to 20 seconds or until smooth. Pour into large bowl; cool about 10 minutes or until mixture is room temperature. Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form. Fold whipped cream into chocolate mixture. Cover; refrigerate at least 30 minutes. Makes about 3 cups.

CHOCOLATE FROSTING:Stir together 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY'S SPECIAL DARK Cocoa in medium bowl. Add 1-1/2 cups whipping cream and 1 teaspoon vanilla extract. Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency. Makes about 3 cups.

Tooting My Shoe Horn!

There are some really cute shoes out this fall!! I found some doozies at Target and wanted to pass it on. Target is THE PLACE to get stylish and/or fadish shoes for a reasonable price. So, get on your shoes that are soooo last week and head to Target (Tarjay). That's my tip for today!

My Friend

As I was dousing my kitchen sink with cleaner, it occurred to me that I really need to share a wonderful secret with all of you - Barkeepers Friend. It is a must have this fall for every kitchen. It looks absolutely fabulous kept under the sink and guests will oooh and aaaah over how great it makes your stainless sink shine. It is even an unbelievable solvent to use on stubborn pots and pans. So, go on and get THE must have for your kitchen's wardrobe - Barkeeper's Friend.

Italian Baked Chicken and Pastina (Giada De Laurentis)

This is a Brownell family favorite!!

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.