• 1 (10-1/2-ounce) can condensed cream of chicken with herbs soup • 1 cup sour cream • 1/2 cup sliced green onion • 1 cooked rotisserie chicken, deboned and shredded (about 3 cups) • 2 sleeves salted snack crackers, crushed • 1/2 cup (1 stick) salted butter, melted
Preheat the oven to 350 degrees F.Step 2
Spray a 2-1/2-quart baking dish (or a 9×9 square baking dish) with non-stick cooking spray.Step 3
In a large bowl, mix together the soup, sour cream and green onion. Stir in the chicken, and spread the mixture into the prepared dish.Step 4
In that same bowl, combine the crushed crackers with melted butter. Sprinkle the cracker mixture over the casserole.Step 5
Bake for about 25-30 minutes until the cracker topping is golden brown and the casserole is bubbly.
If golden syrup isn’t a regular in your pantry (Lyle’s is the brand if you’re in the US), you can substitute maple syrup or even honey. It will be a different flavour profile, of course, but it will work and still be very good.
Makes about 2 dozen.
125g (4½ oz) butter
2 tablespoons golden syrup
1 cup (90g) rolled oats
1 cup (80g) desiccated coconut
1 cup (150g) plain flour
½ cup (110g) caster sugar
¼ cup (55g) brown sugar
½ teaspoon bicarbonate of soda
Set your oven to 180°C (350°F) and line a baking tray (or two, if you have them) with baking paper.
In a small saucepan over low heat, melt the butter and golden syrup together. Remove from the heat and set aside.
In a roomy bowl, mix together the oats, coconut, flour and sugars with a wooden spoon.
Mix the bicarb with 2 tablespoons of boiling water in a small bowl. Stir into the butter-syrup mixture, then pour this into the oat mixture. Stir until all the ingredients are well combined.
Roll the mixture into heaped-tablespoon balls and place on the baking tray, leaving about 5cm (2 inches) between them. Bake for 12 minutes: they should be pale golden and quite soft. Leave on the tray for 5 minutes, where they will darken and set enough to be lifted to a wire rack. Leave to cool completely.
- 1 box Angel Food Cake mix, or one premade Angel Food Cake
- 1 small box of instant vanilla pudding mix
- 1 tbsp slivered and toasted almonds
- 1 cup of sour cream
- 1 ½ cups of milk
- 1 can cherry pie filling
- 1 tub Cool Whip whipped topping, or home made, whichever you prefer
Bake the Angel Food Cake according to package directions
Allow to cool and then cut into cubes
In a mixing bowl, combine the sour cream, pudding mix and the milk and beat until smooth and starting to thicken. Set to the side
In a 9 x 13 baking pan, using half of the cake cubes, place a layer of cubes in the bottom of the pan
Spread ⅔ of the cherry pie filling over the cubes
Place the remaining cubes of cake over the cherry pie filling
Spoon the pudding mixture over the cake and spread evenly
Spread the whipped topping over the pudding mix evenly
Garnish the top of this with the remaining cherry pie filling and sprinkle the toasted almonds on top
Chill for 4 to 5 hours before serving
This recipe can be changed up. Put your own spin on it with different cakes, puddings,nuts and pie filling.
1-1/2 cups plus 1 Tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 cup sour cream
1/2 cup oil
1 tsp. lemon zest
1/2 tsp. vanilla
1 cup blueberries
Heat oven to 350°F
Combine 1-1/2 cups flour, baking powder and salt in large bowl.
Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
Toss blueberries with remaining flour; stir gently into batter.
Pour into greased and floured 9×5-inch loaf pan.
Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.
- ½ tbsp olive oil
- ½ cup cream cheese
- 1 tsp garlic minced
- 8 oz artichoke hearts chopped and drained (1 cup)
- 2 cup baby spinach leaves
- 2 cup mozzarella cheese shredded
- ¼ cup parmesan cheese shredded
- 2 large tortillas
- In a large 12 inch frying pan over medium heat combine olive oil and cream cheese until cream cheese has melted, about 2 to 3 minutes.
- Stir in minced garlic, artichokes, and spinach. Cook until spinach starts to shrink, about 2 to 3 minutes.
- Add in mozzarella and parmesan cheese and stir until melted. Remove from heat.
- In a clean and dry frying pan over medium heat, place one tortilla in the pan. Scoop out ¼ of the spinach mixture and spread it out across one half of the tortilla. Fold the other half of the tortilla over the filling side. Heat for 1 to 2 minutes per side, until lightly browned.
- Cut into 3 triangles. Repeat steps with remaining mixture and tortillas.
- Serve hot or warm.
Use a dry frying pan because the tortillas would soak up any grease. A dry pan ensures a crispy quesadilla.Be careful not to overfill the tortilla to ensure the filling heats evenly and doesn’t ooze out the sides.Tortillas burn easily; fry on medium heat. The result will be golden, crispy outsides, and melty insides.