Mary Ellen Stringham, Author at Spindles Designs by Mary and Mags

Chicken Poppy Seed Casserole

March 12, 2020 by Mary Ellen Stringham Leave a Comment

I don’t know about you but I am always looking for different ways to fix chicken. We love anything cooked on the grill but sometimes I just need a change. Chicken Poppy Seed Casserole is a great change.

It is also the perfect Casserole to take to a neighbor or a friend post hospital stay. It is easy and just good.

Recipe

3 lbs chicken breast (6-8) cooked and cubed

1 pint sour cream

2 10 oz cans or 1 family size can cream of chicken soup

2 cups crushed butter flavored crackers

1/2 cup butter

2 tsp poppy seeds

Mix sour cream with soup. Place chicken in a 9″ X 13″ backing dish.

I was taking it to a friend so I used 2 – 9″ pie dishes.

Cover chicken with soup mixture.

Mix cracker crumbs and poppy seed with melted butter.

Sprinkle on top of soup mixture. Bake in a 325 degree oven for 20 – 25 minutes or until hot and bubbly.

It is great served with steamed vegetable and fresh rolls.

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Chocolate Cake

February 26, 2020 by Mary Ellen Stringham Leave a Comment

Who doesn’t love Chocolate Cake? In our family NO ONE. We love chocolate cake. My husband has for some reason been collecting chocolate cake recipes. This one is by far the best. So far….

It is very similar to our last favorite but still different and richer.

Recipe

1 cup softened butter

3 cups packed brown sugar

4 large eggs, room temperature

2 tsp vanilla

2 2/3 cups flour

3/4 cup cocoa (powder)

3 tsp baking soda

1/2 tsp salt

1 1/3 cup sour cream

1 1/3 cup boiling water

In a large mixing bowl cream butter and brown sugar. Add eggs one at a time beating well after each. Add vanilla, beat well. Whisk together the flour, cocoa, soda and salt. Mix the dry ingredients into the creamed mixture alternately with the sour cream starting with the flour mixture. Beat well after each addition. Stir in boiling water until well blended. Pour into 3 – greased and floured 9″ round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.

Frosting

1/2 cup butter

3 oz unsweetened chocolate

3 oz semisweet chocolate

5 cups powdered sugar

1 cup sour cream

2 tsp vanilla

Break up chocolate and cube butter into a metal bowl. Place it over simmering water, stir until all are melted and mixture is smooth. Cool about 10 minutes. In a large mixing bowl combine powdered sugar, sour cream and vanilla. Pour in chocolate mixture and beat until smooth. Spread frosting on each layer, the top and sides of cake. Refrigerate leftovers.

Now slice into and enjoy this moist creamy deliciousness. Yum!

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Quiche

January 17, 2020 by Mary Ellen Stringham Leave a Comment

Have you ever thought of having Quiche as your main course for dinner? Well we do. We have posted Breakfast Quiche . The kids always called it egg pie and that it is but this is a heartier, richer Quiche and it’s great for dinner.

Recipe

1 9″ pie crust partially baked (about 10 – 12 minutes)

9 large eggs, beaten

3/4 -1 cup half and half

6-8 slices of bacon cooked and cut into small pieces( about 1/2″)

1/4 medium onion, carmelized

1 cup grated Swiss Cheese

1/2 – 1 Tsp salt

1/4 Tsp pepper

A dash of nutmeg

Layer cheese in the bottom of a slightly 9″ baked pie shell. Top the cheese layer with bacon then onions.

Whisk together eggs, half and half, salt, pepper and nutmeg.

Pour into pan over prepared layers. Bake in a 350 degree oven for 35-40 minutes or until firm when shiggled or a knife comes out clean. Note: We like to use apple wood smoked bacon.

It is even great the next day if you have any leftovers. Enjoy!

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Cinnamon Chip Bread

December 18, 2019 by Mary Ellen Stringham Leave a Comment

Cinnamon toast is a favorite with me and my grandchildren. Cinnamon bread makes the best cinnamon toast. I used to purchase what was called “Cinnaburst Bread” but the store where I shop stopped carrying it. I kept thinking I should be able to purchase cinnamon chips and make my own. Well I found them on Amazon. After searching through several recipes to see how to use them here is my “Cinnamon Chip Bread”

These fun chips give the bread a fun look and great cinnamon flavor. It is marvelous toasted with just a little butter. But even better If you sprinkle your toast with a little cinnamon sugar.

Recipe Makes Three Loaves (8.5″ X 4.5″)

3 cups hot water

1/3 cup plus 3 Tbsp sugar

1/3 powdered milk

1 Tbsp SAF yeast

1/3 cup plus 3 Tbsp vegetable oil

3/4 Tbsp salt

2 eggs slightly beaten

7 1/2 – 8 1/2 cups flour

1 1/2 cinnamon chips

In mixer bowl add 3 cups flour, sugar, powdered milk, salt and yeast (dry). Mix well. Stir in hot water, oil and eggs. Add 3 cups of flour mixing well. Add flour 1/2 cup at a time until it pulls away from the sides. Add cinnamon chips. * Note: they do turn the dough a little orange but looks a little swirly in the cooked bread.

Let raise until double. About and hour. Turn out on to floured surface. The dough is quite sticky, don’t be afraid to add more flour when kneading to make it easier to handle. Cut into three equal portions and form into loaves.

Let raise until double. Bake 375 degrees for 30-35 minutes.

This year for Christmas I used this as my neighbor gifts. When cooled a loaf was wrapped in cling wrap then a new holiday tea towel and tied with a bow. I included a bottle of homemade berry jam that was made earlier this fall.

Merry Christmas everyone!

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Macaroni & Cheese

December 12, 2019 by Mary Ellen Stringham Leave a Comment

I forgot how much I love good old fashioned Macaroni & Cheese. My husband and I recently returned for an 11 day cruise to and of the islands of Hawaii. One day at the dinner buffet they served Macaroni & Cheese made from scratch. It never appeared again so when we returned I just had to make some. I hadn’t had it for a long time and I just didn’t get enough.

I made Macaroni & Cheese from scratch for years until grandma introduced the children to the kind in the box and well mom’s wasn’t as good anymore. It tasted different. Well I think from scratch is always better!

Recipe

1 pound package macaroni cooked (al dente)

4 Tbsp butter

4 Tbsp flour

2 cups milk

1 cup shredded cheddar cheese

1 cup shredded sharp cheddar cheese

In a sauce pan melt butter. Over medium heat whisk in flour, keep stirring until mixture bubbles. Whisk in milk. Cook and stir until sauce starts to thicken. Add cheeses. Stir until cheese melts and thickens. Do not boil. Pour over cooked macaroni and stir until macaroni is well coated. Add Salt as needed.

Savory Topping

1 cup cornflake crumbs

2 Tbsp melted butter

1 tsp garlic powder or granules

2 Tbsp grated Parmesan cheese

1 tsp parsley flakes

1/2 tsp salt

Stir together cornflake crumbs, garlic, Parmesan cheese, parsley and salt. Using a fork stir in melted butter until crumb mixture is well mixed. Sprinkle on top of prepared macaroni and cheese completely covering the surface.

Note: You might have extra or make a thick layer. I love the savory topping.

Make some for dinner tonight!

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