{easy chicken pot pie}

Another meal that takes less than 10 minutes to put together, which is why it's my favorite. It's also delicious, and warms up well the next day, which is why it's my boys' favorite!

CHICKEN POT PIE

1 double pie crust (I use Pillsbury)

2 cans Cream of Potato soup

1 c. frozen mixed vegetables

2-3 chicken breasts, cooked and cubed

thyme

sage

salt & pepper

Mix the last 6 ingredients together (herbs and seasonings to taste). Press bottom crust into pie pan. Place filling inside pie crust. Top with other crust, seal and flute edges. Cut slits into the top of the crust. Bake at 350 degrees for 45 minutes, or until crust is golden brown. Cover crust edges with aluminum foil for first 20-25 minutes, then remove.

{blueberry buckle}

The state we live in is well known for it's blueberry production, and in our little area there are several wonderful patches where you can go and pick your own blueberries. They are inexpensive at $1.00 per pound, you can eat as many as you want to while picking, and they cater to whole families. Everyone gets their own buckets, even the littlest ones, and it's a really great family activity.
After the picking festivities last week, my husband was requesting a recipe that was shared by the blueberry patch, called Blueberry Buckle. My sweet mom made it for him, and it was amazing! You have to try this recipe--you won't be sorry!



BLUEBERRY BUCKLE

2 1/2 c. blueberries
1/4 c. butter. softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk

Streusel Topping:

1/4 C. white sugar
1/4 C. brown sugar
1/4 C. flour
1/4 C. butter

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt. Add this to the creamed mixture alternating with milk. Fold in blueberries. (Make sure they are washed, then completely dried. You don't want any extra moisture in your batter.) Pour into greased 9x9 baking dish. Combine sugars and flour for topping, then cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 35 minutes. or until toothpick comes out clean. Cool in pan on wire rack.

{mushroom ham fettucine}

This is a great twist on a traditional fettucine recipe. I don't care for mushrooms, so I just leave those out, and it still works. Yum!

MUSHROOM HAM FETTUCINE

½ lb. thinly sliced fully cooked ham, cut into strips
1 c. sliced fresh mushrooms (you can leave these out)
2 garlic cloves, minced
3 T. plus ½ c. butter, divided
1-12 oz. package fettucine
1 c. grated Parmesan cheese
1 c. sour cream
¼ tsp. pepper

In a skillet, sauté the ham, mushrooms, and garlic in 3 T. butter. Meanwhile, cook fettucine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettucine, Parmesan cheese, sour cream, and pepper. Add the ham mixture; toss to coat.
Yield: 8 servings.

{parmesan baked salmon}

PARMESAN BAKED SALMON

4 salmon fillets, skin removed
1/4 c. mayonnaise
2 T. Parmesan cheese, grated
1/8 tsp. ground red pepper
2 T. lemon juice
10 Ritz crackers, crushed

Preheat oven to 400 degrees. Mix mayo, cheese, and pepper until well blended. Set aside. Place salmon on foil lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs. Bake 12 - 15 minutes, or until salmon flakes easily with fork.

{italian cream cheese chicken}

This is an oldie, but a goodie! I re-discovered this recipe a few months ago, and it is one meal that all three of my kids gobble up. Believe me, that is highly unusual. :) It is easy and delicious!

ITALIAN CREAM CHEESE CHICKEN

4 chicken breasts
1 can Cream of Chicken soup
1 packet Italian seasoning
1 can water
8 oz. cream cheese

Combine the soup, water, and seasoning and whisk together and thoroughly blended. Place chicken in crock pot, and pour soup mixture over the top. Cook for 4-6 hours until chicken is tender. About 30 minutes before it's finished, add the cream cheese and mix well. Serve over rice or pasta.

{sausage and pineapple shishkabobs}

This really isn't a recipe so much as it is just another way to use your grill this summer! We tried it a couple of weeks ago, and loved it.

SAUSAGE AND PINEAPPLE SHISHKABOBS

1 smoked turkey sausage ring
fresh pineapple
red onion
green pepper
olive oil
salt and pepper

Cut the sausage ring, pineapple, red onion, and green pepper into chunks. Alternate them on shishkabob sticks. Baste veggies with a small amount of olive oil, and sprinkle with salt and pepper. Grill until lightly browned. Enjoy!

{luscious lemon bars}

A favorite of mine...anything lemon is yummy to me!

LUSCIOUS LEMON BARS

Crust:
1 c. butter, softened
2 c. flour
1 1/2 c. powdered sugar
Dash salt

Filling:
2 c. sugar
1/4 c. flour
4 eggs, well beaten
1/2 c. lemon juice

In medium bowl, mix flour and powdered sugar. Cut in butter. Press into a 9x13 baking dish. Bake at 350 degrees for 20-25 minutes or until golden.
While baking crust, beat eggs at high speed with electric mixer until light and pale yellow in color. Gradually add sugar and flour, them lemon juice. Continue to beat at high speed. Pour over hot crust and return to oven for 20-25 minutes more, until slightly golden. Immediately sprinkle with powdered sugar. Let cool before cutting into bars.