Since I teach high school students, I have always been bombarded by students who want to know how to make delicious, filling and from-scratch dishes. I tell them that I might be their best person to go to if they want anything. One student last week messaged me on Facebook, and he asked for my recipe for my chicken spaghetti. Well, he had tried mine before during a class party. But now, he and his friend were wanting to make it for their friends. So they did, and it turned out wonderfully !!! This is not all that we have fabulous for this week. We have a Blueberry Butter Crunch and Jan’s Rich Pineapple Pound Cake. Easter Sunday is always better with desserts slowly and deadly infiltrated into the dinner ! I hope you all enjoy this week! Be watching for next week–the next few weeks are going to be spectacular!!! Enjoy, readers!
And on a side-note: The BEST Seafood Platter in Louisville or around here is at Lake Tiak-O’Khata. But you also must order their huge onion rings (made from scratch) to go with your platter. You’ll be so glad you did! Try it and tell em I told you to.
Brock’s Best Creamy Chicken Spaghetti
Note: I have several recipes for chicken spaghetti. One recipe uses one ingredient, the other uses a different one. I have searched and searched for recipes that are creamy, cheesy and rich, but this one tops them all. From testing this recipe, I have found that the secret to creamy chicken spaghetti is by adding melted cheese, sour cream, heavy cream and butter. Try it, readers! You will not regret trying this recipe!
- 6-7 chicken breasts (boiled w/1 tsp. lemon pepper)
- *if you are pressed for time, you may use 4 large cans of Tyson canned chicken – just drain it well, and wash it off before putting it in your spaghetti*
- 1 lb. thin spaghetti
- 1 large can cream of chicken soup (or 2 reg. cans)
- 16 oz. sour cream
- 24 oz. Velveeta cheese (three-fourth of very large block)
- 1 can Ro-Tel diced tomatoes & green chilies (w/ juice)
- 2 small cans mushrooms (pieces and stems)
- 1 small onion (finely chopped)
- 1 stick butter
- 1 cup heavy cream
- 1 tsp. lemon pepper, to taste
- 1 tsp. black pepper
Boil chicken with lemon pepper and shred. Set aside. Boil noodles in chicken broth and 1 Tbsp. oil. Drain and put in separate large bowl. Add chicken to noodles. If you are using canned chicken, just skip the first steps. Then add soup, sour cream, melted Velveeta cheese, and Rotel tomatoes. Cut Velveeta into chunks and place it in a medium sized bowl with about a half cup of heavy cream. Microwave for about 3-4 minutes. Stir while microwaving until melted. Sauté onion and mushrooms with stick of butter until onions are transparent in color (3-4 min). Add to mixture. Add remaining half cup heavy cream and seasonings. Fold all ingredients together well and pour into a large 13×9 casserole dish. You may have some extra; this should be kept frozen or refrigerated until ready to cook. Bake at 350 for about 1 hour, covered with aluminum foil. Serve with homemade buttered and toasted bread.
Mama’s Blueberry Butter Crunch
Note: The blueberry crunch that I have provided for you today tastes much more pleasing if real butter is used in the crunch. When we in the south say “real butter”, we mean Land O’Lakes sweet and salted butter.
- 1 cup butter melted (Land O’Lakes regular)
- 2 cups self rising flour
- 1 cup chopped pecans
- 8 ounces cream cheese (room temp)
- 1 large Cool Whip, thawed
- 1 pound powered sugar
- 16-ounce can blueberry pie filling
Preheat over to 350. Combine melted butter, flour and chopped pecans. Press this mixture evenly into a 9×13 pan greased. Bake for 25 minutes or until brown. Cool. Mix cream cheese, Cool Whip and sugar. Spread mixture evenly onto cooled crest. Refrigerate one hour or until firm. When cream cheese mixture is firm spread pie filling on top. Spread Cool Whip and sprinkle pecans on top. Refrigerate for two to three hours. This dessert is a pleasurable addition to your chicken spaghetti or delicious honey sugar ham!
Jan’s Rich Pineapple Pound Cake
Note: Many years ago, a lady named Mrs. Jan Jauch presented me with this old-fashioned recipe, and I have learned it and used it ever since. Since she has been ill and is at her home for most part of the day, she probably could tell me word for word about how I can prepare this heavenly cake! Thank you Mrs. Jan. We love you!
- 2 sticks butter or margarine
- 3 cups sugar
- 5 eggs, separated
- 3 cups plain flour
- One fourth tsp. baking soda
- 8 oz. sour cream
- 1 tsp. lemon extract
- 1 cup crushed pineapple (with juice)
- One half cup confectioner’s sugar
- One half stick butter, melted
- 1-2 Tbsp. pineapple juice
In a separate bowl, mix soda and flour and sift together three times. Set aside. Beat egg whites until stiff. Put stiff egg whites in another bowl. Cream butter, add sugar and beat well. Add egg yolks and sour cream. Blend in flour mixture in three additions, and beat until light and creamy. Add pineapple and extract. Fold in egg whites and blend well. Pour into a well-greased and floured 10 inch tube pan, and bake at 325 degrees for one and one half hours. Transfer cake to cake plate. Pour glaze over hot cake. If glaze is too thin, add more confectioner’s sugar. If too thick, add a little more pineapple juice.
Editor’s Note: Brock Wetherly Rogers is an educator, a high school and university educator, an experienced and researched southern food writer, and a passionate student of the culinary and pastry arts. Please send comments to his e-mail at email@example.com. Also you can find me on Facebook at Brock’s Bites–Southern Recipes.