Today I am having a guest post. It’s nice to be able to take a breather. She has has two yummy recipes to share with you today. We’re talking chicken with cream in the recipe and a trifle with real whipped cream. Trust me, I will be making both of these recipes SOON. I will also be sharing on her site soon too. I’ll let you know when. Now, let me introduce you to Mariel.
Hey there! I’m Mariel, mother to almost 5 cuties and wife to “The Beard Man.” I blog over at “Or so she says…,” a women’s blog all about “ideas” (parenting, recipes, marriage, fitness, crafts, etc!!) It’s updated every single day and so much fun! If you need an idea (or more recipes), come on by! When I’m not blogging, I would like to think I’m golfing, crafting, gardening, traveling, and basking in my children’s laughter. But, the dishes and laundry sure have a way of interrupting those plans, don’t they? But, cooking is something I can always squeeze in and it’s a sure-fire way to bring everyone together (great motivation!)
So, my mom used to make “Saturday Chicken” when I was little. And, I promise…it’s NOT just a nostalgic reason that I love this…it’s really good! Every time I take dinner requests from the family, I either hear “roast and mashed potatoes” OR “Saturday Chicken and mashed potatoes.” I don’t even ask anymore. It’s incredibly simple…the sauce that you pour over the chicken is what doubles as the gravy for the potatoes. Easy.
- 6 chicken breasts
- garlic salt
- 2 cans Family Size Cream of Mushroom Soup
- 1/2 pint cream
- Dried Parsley Flakes
- Place chicken in glass casserole dish, sprinkle both sides with lots of paprika and garlic salt. Sprinkle some parsley flakes on the top side of the chicken.
- In another bowl, stir together the Mushroom soup and cream. (You add enough cream until the condensed soup resembles a pretty thick gravy…but, don’t over-do it or it will lose flavor.) Pour on the top of the chicken.
- Bake at 350 degrees for 1 hour. Whisk around the gravy to mix flavors. Add more salt/paprika/garlic salt, to taste. Serve the extra gravy on top of mashed potatoes!
Alright, next up…
Chocolate Trifle. So, this is one of those desserts that is so insanely easy but when you bring it in the room…mouths drop. People think you went “all out” and “spent soooo much time” making this fancy schmancy trifle…but, you didn’t. Nope, after the cakes bake…it literally takes 10 minutes to put it together. Best of all, it’s so good and makes you feel super naughty when you eat it. And, I KNOW you’re a bunch of bad, bad girls.
- 1 box chocolate cake mix and necessary ingredients
- Homemade whip cream (heavy cream, powdered sugar, vanilla)
- 1 bag Heath English Toffee bits
- 1 jar Hot Fudge Sauce
- Bake your cake in two rounds. Slice them length wise so you have 4 circles.
- Place a circle (might have to trim down) in the bottom of a trifle dish.
- Make your homemade whip cream (whip heavy cream until soft peaks form, add handful or more (to taste) of powdered sugar, and a tsp. vanilla). Pour heated hot fudge sauce on cake layer. Sprinkle toffee on top of hot fudge. Add a layer of whip cream.
- Start over until you reach the top. Exaggerate your layers more on the sides so that they look more like “layers” (more toffee against glass, smear whip cream, and fudge against glass, etc.)
Tip: Exaggerate your layers along the glass a little more so they show up as “layers” and not all muddled together. So…sprinkle extra toffee on the sides, smear up the whip cream and hot fudge on the glass a little to encourage the layered look.
Together, these would make a killer meal, that won’t take much time at all! Thanks so much for letting me share with you today. Hope to see you around!