Baking Cookies for Santa!

After today, there are only eight more Fridays before Christmas .. which means it’s past time to get started baking cookies to leave for Santa on Christmas eve, don’t you agree?!  We’re going to share a favorite cookie recipe each Friday until Christmas – and if you have a favorite you’d like to share, get in touch – we’ll be happy to let the world in on your holiday baking success secrets, too!

Yes, I am in the lucky position of sorting through sweet recipes and picking my favorites.  Do you think this is easy?  No.  Each week, I will be #479057 Possible Dreams Santa - Jelly Filledconsidering, contemplating, curating, copying, and collating thoughts about cookies for a day.  Maybe more than a day.  This is a hard, hard thing.  No, really.  Walk in my shoes.  You know, I really need some new shoes.  I think I’d better put that on my list for Santa right now.  Shoes.  And a new mixer.  A red KitchenAid® stand mixer.  Good start.  Now, what was I talking about??

Cookies!  I’m starting with a non-traditional cookie, so you’ll have time to bombard me with your best recipes for next week.  And I like easy in my repertoire, so this one will just get you thinking about sweet treats for Santa, without too much work.  (I literally have no idea how to make donuts, so this [Possible Dreams Santa – Jelly Filled] is for illustration purposes only.  Imagine cookies with me.)

Shared with me by a friend in Indiana many years ago, thank you, Melissa, you know who you are!

First, a quick housekeeping note, I like efficiency and shorthand in my recipes.  I always put oven temperature, pan size, and baking time at the top; for measurements, I use this shorthand:  C = Cup, T = Tablespoon, t = teaspoon.

Magic Cookie Bars

350° oven, 13″ x 9″ pan, 25-30 minutes


  • 1/2 C margarine/butter
  • 1-1/2 C Graham Cracker crumbs (don’t you love being able to get them pre-smashed these days?  Me, too!)
  • 1 C chopped nuts
  • 1 C shredded coconut
  • 1 C milk chocolate chips
  • 1 C butterscotch chips
  • 1 14 oz. can sweetened condensed milk


Put margarine in baking pan and place in oven.  Turn oven on to heat.  When margarine has melted, remove from oven and sprinkle with Graham Cracker crumbs.  Spread evenly across bottom of pan as a crust.  Sprinkle crust with chocolate and butterscotch chips, nuts, and coconut (in any order).  Top with sweetened condensed milk.

Bake for 25 to 30 minutes, watching the sides for burning.  Cool completely and cut into squares.  (or eat straight from the pan, there’s no judgement here.)

You can also use a smaller pan for thicker cookies, and you can substitute crushed pretzels for a savory counterpoint to the sweet toppings.  You can use any topping you like, but keep the volume the same, about four cups of toppings.

Cookies for Santa plateThese cookie bars have never lasted long enough for me to be able to suggest an average shelf life of anything more than, oh, eight to ten hours, sorry.

When you put them out for Santa on Christmas eve, do you have a fun plate for Santa?  [Maybe one like this?]

Plesae don’t forget to leave a few apple slices and carrots for the reindeer, too!

~Janet @ The Incredible Christmas Place

P.S. Send us a recipe to share – e-mail it to, and use the message title “cookie recipe for blog.”  We’re looking forward to your creativity – and maybe some of your cookies will show up at the elves’ annual post-Christmas gathering, fingers crossed for it!

Food for Friday

Well, there are only 71 more days until Christmas – but 101 recipes in this cook book .. what are you going to do???  You’ll have to double up on some days to get them all in!

101 Christmas Recipes, a Gooseberry Patch publication, is a colorful and beautifully photo-illustrated, spiral-bound recipe book – I like the easy binding on the book, because you can open it to the one page you want and not have to lay out the whole thing – counter space is often a premium in the kitchen!  Every recipe is accompanied by a full-color photo and a quote from the author of the dish.

This concise volume (by normal Gooseberry Patch standards!) of only four chapters covers Holiday Open House, Snow Fun, Christmas Day, and Sweets of the Season.  You’ll not believe it, but I have not opened the sweets section this time!

Is yours a pizza-loving home? Here’s a quick and easy sandwich recipe, a take on Sloppy Joes that the kids – of all ages – will love!


1 lb. ground beef
1 onion, diced
4-oz sliced mushrooms, drained
16-oz jar pizza sauce
6 to 8 slices mozzarella cheese
6 to 8 hamburger or sub buns
Optional:  olive slices, pepperoni slices

In a skillet over medium heat, brown ground beef and onion; drain.  Add mushrooms and pizza sauce to skillet; heat through.  Assemble sandwiches with ground beef mixture, top with cheese slices, adding olives and pepperoni if desired.  Serves 6 to 8.

Doesn’t that sound delicious – and a one-pan meal can’t be beat!

Okay, here are some more recipe titles from the book – all the pictures are just so appealing!  Shoepeg Corn & Green Bean Casserole, Spiced Christmas Cashews, Jalapeno Cheese Spread, Chocolate Eggnog, Eggnog French Toast Strata, Candy Cane Thumbprints, GiGi’s Cranberry Cobbler – uh oh, looks like I’ve passed over into sweets land!  Have I made you hungry enough to bake something this weekend?

You need a copy of 101 Christmas Recipes ~ you just don’t know what you’ll be missing at this year’s Christmas party without it!

~Janet @ The Christmas Place

Food for Friday

Oooo..I just found the prettiest and most fun cookbook in the Gallery with a wonderfully promising subtitle ~ The 12 Days of Christmas Cookbook, The Ultimate in Effortless Holiday Entertaining.

The folks who compiled this collection really had fun with naming their chapters, following the pattern of the Christmas carol ~ Beverages-a-Blending, Cookies-a-Cooling, Desserts-a-Delighting, and so on, all the way to Soups-a-Simmering.  In the middle is Ca-a-an-dies (five-gold-den-rings, you get it?).  “On the first day of Christmas my true love sent to me An Appetizer on a Platter.”

The pages are all printed in Christmas-y shades of red & green, and accented with snowflakes and candy striping.  “Effortless Entertaining Tips” are included with each chapter, and on page 184 I just found the most delightful idea called “Scrambled Dinner.”  No, it’s not serving scrambled eggs, it’s serving a secret meal in which every dish – and beverage and utensil and napkin! – is given a Christmas name and guest have to order based only on the names – like “Clouds over Bethlehem” (mashed potatoes) and “Herod’s Scepter” (dinner knife).  A guest might end up with meat, veggies, and dessert, but only a toothpick with which to eat!  What a fun party idea – if your friends are up for some holiday hijinks!

The recipe I’ve selected to share is called “Strawberry Pretzel Salad” because I was immediately intrigued by the idea of mixing a sweet, soft strawberry with a salty, crunchy pretzel – I enjoy mixing sweet and salty together – and wondering where to get fresh, tasty strawberries in December.  Turns out I might like this recipe for many more reasons than just sweet+salty!

Strawberry Pretzel Salad

3/4 C butter or margarine, melted
3 T sugar
2 C crushed pretzels
1 (8 oz) package cream cheese, softened
3/4 C sugar
1 (8 oz) tub frozen whipped topping, thawed
**2 (3 oz) packages strawberry-flavored gelatin
2 C boiling water
1 (16 oz) package frozen strawberries
1 (8 oz) can crushed pineapple, drained

In bowl, mix butter or margarine, 3 T sugar, and crushed pretzels; press mixture into 9×13-inch pan.  Bake at 350 degrees for 10 minutes.  Cool completely.

In mixing bowl, beat cream cheese with 3/4 C sugar.  Fold in whipped topping.  Spread evenly over cooled pretzel crust.  In bowl, combined gelatin & boiling water; stir to dissolve.  Mix in frozen strawberries & pineapple.  Allow gelatin to set slightly; pour over cream cheese mixture.  Refrigerate til completely set.  Makes 12-15 servings.

I think I’ve had a slice of this heaven at a party or a pitch-in sometime in the past, and I’m so happy to have a recipe for it – I’m going to make it for an event this Sunday!  I’m just not sure how they class this as a salad though .. sounds like a fruity dessert to me.

This cookbook is item 491000, and it will be on our website later today – as soon as it is up, I’ll add a link to it from the photo above.  In the mean time, if you love strawberries, and maybe chocolate, too, how about a really special ornament for your Christmas tree??

Taking a bite NOT recommended!  Enjoy!

~Janet @ The Christmas Place


Okay, I tried to make this on Sunday, having printed a copy of this post to take with me to the grocery store.  I did not notice until I had half of it constructed that I had NOTHING to add to the two cups of boiling water!  I’m so sorry, folks, that I left out the 2 boxes of gelatin!  As it was, I only used one box of gelatin, and my dish failed .. which means I’ve been munching on the crust and cream cheese layer only, and I had to buy a snack for my Sunday night gathering.  I hang my head in shame (though I love the sweet & salty mix, even without the fruity layer).

Now that I have returned to the office, revisited the original recipe, & updated it above, I hope you’ll have more success.  Also, I was making mine with raspberries instead of strawberries, and I found a box of raspberry jello in the cabinet – how amazing is that .. when did I last think to buy raspberry jello?  I think you could mix this up with any fruits & jellos that strike your fancy – while looking for frozen raspberries I also contemplated a package of frozen mixed berries, and a friend recommended frozen blueberries.

Note to self:  better blogging through better proof-reading!

Food for Friday

Yay!  It’s almost Monday!  Are you excited about that, too??  Well, I plan to watch me some basketball this weekend – Go Butler Bulldogs!  They pulled off a big win (upset!) last night, and I sure hope they can continue in the NCAA  tournament.  Oh, and of course, the Tennessee Vols are playing tonight.

I was thinking about all the game-watching that will be happening this weekend, and the volume of chips and salsa that are likely to be consumed .. which sent me in search of a quick recipe for homemade salsa.  I have a couple of friends, a brother & sister, who like to compete on the quality of their homemade salsa ~ the trick being that they get to use ingredients they’ve grown fresh in their gardens!  I am hoping to learn about gardening this summer from Sam & Marie, but until then I’ll have to use my local grocer instead.

Already thinking about summer gardens, I found this Gooseberry Patch volume down in the gallery:  Farmers’ Market Favorites.  Of course, it includes ideas for everything from Sunny Starters for the Day to Sprouting Sandwiches and Fresh Baked Desserts.  I pulled this recipe from Farm Kitchen Snacks & Beverages.

Quick & Easy Summer Salsa

Farmers' Market Favorites

10 roma tomatoes, chopped
1 C fresh cilantro, chopped
1/2 C red onion, chopped
1 T vinegar
1/2 C olive oil
juice of 2 key limes

Combine all ingredients (except chips) in a bowl.  Stir to blend.  Refrigerate until chilled.  Makes 2-1/2 to 3 cups.  Serve with tortilla chips.  It’s also terrific if you can’t wait for the chilling ~ enjoy it warm from the garden.

Here’s a Gooseberry Patch note:  Almost any fresh veggie can be added to a favorite salsa recipe.  Try stirring in chopped peppers, green onions, minced garlic and sweet corn.

If you’ve got a hearty supply of chips, you might also want to try Lynda’s Spinach-Feta Dip, made with Greek yogurt, feta cheese, cream cheese, sour cream, and fresh spinach and dill weed.  Or, Veggie Mini Pizzas made with pita rounds for the crust, topped with fresh spinach and plum tomatoes.  Yum!

Good luck to your team if you have one in the running, and I’ll be waiting for the farmer’s market.  I have a feeling that Sam & Marie will just be starting me off with weeding in that garden …

~Janet @ The Christmas Place

Food for Friday

Just in case you’ve been living in a cave or on Mars or under the sea for the past twentyleven days, this Sunday is Valentine’s Day, time for all things red and sweet and chocolate.  And since everyone agrees that breakfast is the most important meal of every day, how about starting the morning with a bit of all three?

I found these sweet recipes in the Tennessee Cook Book, a collection of recipes from across the state, including many from private family collections.   Alongside the  unique dishes and interesting ingredients featured in the book, you’ll find interesting Tennessee highlights covering the state from east to west.

From Judy & Robert Hotchkiss, the proprietors of Prospect Hill Bed & Breakfast in Mountain City, comes a recipe for Strawberry Crepes with strawberry filling and sauce.  I’m going to suggest that you go daring and pair this with Sharon Spears’ Chocolate Biscuit Gravy for a special treat!

Strawberry Crêpes


6 eggs
4 t sugar
1 t salt
2 C flour, sifted
2 C milk
1-1/2 C chopped fresh strawberries
Mint or parsley sprigs for garnish

Strawberry Filling:
3 10-oz cartons frozen strawberries in juice
1/4 to 1/3 C sour cream

Beat together eggs, sugar, and salt.  Add flour and milk alternately, beating til thoroughly incorporated.  Heat skillet over medium to high heat (remember the old electric skillet??  Perfect for crêpes!) and pour 1/4 cup batter into center.  Cook until lightly browned, turn and brown the other side.  Remove the crêpes to a flat work surface.  Place 1/8 cup strawberry filling along one edge of each crêpe.  Add a layer of chopped strawberries, then roll crêpes and place on serving plates.  Garnish with strawberry sauce, Chocolate Gravy, and mint or parsley.

For strawberry filling, defrost strawberries overnight.  Warm thoroughly in microwave and then mash and drain through a sieve, reserving the juice separately.  Stir sour cream to taste into mashed berries.

For strawberry sauce, place reserved strawberry juice into a microwaveable container; add 3 tablespoons cornstarch and whisk together.  Microwave in short intervals until sauce thickens, stirring often.

Chocolate Biscuit Gravy

1 C sugar
1 T (heaping) cocoa
4 t flour
2 C milk
1 t vanilla
2 T butter

In a skillet, mix sugar, cocoa, and flour; add enough water to make a paste.  Cook over medium heat, adding milk and stirring until mixture thickens.  Remove from heat and stir in vanilla and butter.  Serve over strawberry crêpes.

Is this too decadent??  To me, it sounds delicious ~ and I don’t often like chocolate for breakfast.  I may have to set the clock a little early on Sunday and give this a try.  I’ll add a dish of savory eggs & cheese on the side.

It’s snowing in Pigeon Forge again, looking quite beautiful as the flakes drift onto the garden pine trees and garland and bows on balconies over at The Inn at Christmas Place (we really do have a great view across the street from our store!).  Not much accumulation is expected, so enjoy the icing while it’s hanging around today.

~Janet @ The Christmas Place

 C = Cup; T = Tablespoon; t = Teaspoon

P.S. I tried taking a picture through the glass – too bad the city hasn’t put the electrical lines underground yet!

Snowing on The Inn at Christmas Place

Snowing on The Inn at Christmas Place

Food for Football

Wait, that’s supposed to be Food for Friday ~ who am I kidding, I can think only of the Super Bowl and enjoying a victory!  You can guess that I’ll be wearing the blue and white on Sunday, but I wouldn’t be totally crushed to see the other team win at this point in their NFL existence.  (You’re right again, I’m not yet sure who my hosts for the game will be cheering, no point getting myself thrown out before the commercials even begin to roll ..) 

I plan to make my semi-famous chili ~ recently a friend asked me to try it with pinto beans instead of kidneys, and I think I will always use only pintos in this recipe from now on and forever.  They have a softer but still very pleasant texture, and blend wonderfully with the other ingredients – it’s my new favorite way to make this chili.   And the pintos are close in color to a Saints  gold.  (Oh, come on, just give me that one already!)

Last year I saw Paula Deen prepare a key lime pie, and that’s on my menu for Sunday, too.  She has a couple of pie recipes out there; my favorite is the one that calls for three egg yolks and baking the filling, not the unbaked version.  I expect I can achieve a pleasing Colts-blue coloration for that filling .. sadly, I am indeed likely to attempt that.  I know.  I know.  (Please don’t tell, but I’ll probably be using a pre-made crust, too.  Better and better.)

Okay, for those amoung you who want a real dining experience, I’ll point you to a wonderful story on NPR’s Morning Edition yesterday in which they offered recommendations from two real chefs.  Read or listen to the story here, and the recipes are posted as well.  Shrimp gumbo is really such a lovely dish .. but the roux has to be stirred for an hour, and then there’s more adding of ingredients and skimming for an hour, followed by simmering for an hour.  And plenty of prep and cooking even before that.  I’m afraid that, since I did not start the cooking process on Wednesday, I simply could not be finished by game time on Sunday (not even pre-game time – doesn’t that start at about midnight on Saturday??).  I just might be able to achieve the pork loin sandwich, but I don’t know much about frying things.

Here’s another option, I came across this post with recipes for seven healthy (and surely scrumptious) snack ideas for the game.  I was just a bit intimidated, though, when the first “healthy” snack called for a cup of mayonnaise and 4 ounces of cream cheese.  REally?  Well, they call themselves a clinic ..

Whether you watch the game or not, lay out a big spread or just enjoy some homemade salsa and chips, I hope you make the most of your weekend possibilities!

~Janet @ The Christmas Place

Food for Friday

I’m serving white chicken chili for supper tonight.  It would have been more appropriately-colored but I bought the wrong cheese, so it’s kind of orange-y ~ but still incredibly delicious, I assure you, and I’ll just say the color is in honor of the tragedy that befell Volunteer football this week.  Oh, yeah, they’ll buy it.  But I need a good cornbread to serve on the side, so I strolled down to the Gallery for a Gooseberry Patch cookbook – you know they’ll have a suggestion.

Where else but Church Suppers!  Who’s been to a pot-luck gathering without finding the tastiest foods on the table ~ and thank goodness your favorite dish always shows up, time and again.  This volume covers everything from Pancake Breakfasts to Ice Cream Socials & Bake Sales, with Summertime Socials and Election Day Dinners among the chapters in between, and is filled with taste-proven favorites and easy serving and decorating suggestions for every occasion.

The corn bread recipe I found is for cornbread muffins, perfected by the patriarch of Rosemary Trezza’s family, and prepared by him for the family until shortly before his death at the age of 96.  He used to carry the recipe in his wallet to share with others!

Our Family’s Corn Muffins

1-3/4 C yellow cornmeal
2-1/4 C all-purpose flour
1 C sugar
8 t baking powder
1-1/4 t salt
2 eggs, beaten
3/4 C oil
2 C milk

In a large bowl, combine ingredients in order listed; beat until well blended.  Fill greased muffin cups 2/3 full.  Bake at 425 degrees for 15 minutes, or until a toothpick tests done.  Makes 1-1/2 dozen.

Simple and delicious!  My own father likes his cornbread ready to dunk into a glass of milk.  I like to add a bit of kernel corn to my bread for extra texture and crunch.

Hope you’re experiencing a bit of a thaw where you are today .. but the snow still lingers in the deep shadows of the mountains here.

~Janet @ The Christmas Place

.. and a shout-out to all my Colts fans/friends ~ first playoff game this weekend .. Go Blue!

Food for Friday

Well, let’s just hope that Santa is not as far behind in toy production as I am in talking!  But it’s still only Monday … he has 10 more days.  No worries.

Our selection this week is another from Gooseberry Patch, Christmas Book 11, a new, 2009 publication.  That’s a lot of Christmas, but I for one can really never get too much Christmas!  In addition to being chock full of scrumptious recipes and foody gift ideas, this volume has craft recipes for things like snowmen ornaments, papier-mache ornaments, wreaths, fleece throws, and table runners; decorating tips and how-tos; gift wrapping ideas; and so much more.  It’s another WOW volume from Mary Elizabeth, Holly, Kate, and Spot.

No matter how hard I try, in my very scientific methodology of recipe selection, to land on a salad page … oh, no, once again the order of the universe has selected a dessert page.  Pfft.  I must do as the universe directs.

Peanut Butter Strudel Pie

3/4 C powdered sugar
1/2 C creamy peanut butter
9-inch pie crust, baked
2/3 C plus 6 T sugar, divided
1/3 C all-purpose flour (one day I am going to forget myself and say “all-porpoise” like I really want to!)
1/4 t salt
2 C milk
3 eggs
2 T butter
1/2 t vanilla extract
1/4 t cream of tartar

In a small bowl, combine powdered sugar and peanut butter to resemble coarse crumbs; spread over the bottom of the pie crust, reserving one tablespoon for topping.  Set aside.

In a 2-quart saucepan, stir together 2/3 cup sugar, flour, and salt; gradually add milk.  Bring mixture to a boil over medium heat, stirring constantly; cook and stir for 5 minutes more or until thickened.  Remove from heat and set aside.

Separate eggs, placing whites in a separate bowl.  Beat yolks and blend in a small amount of the milk mixture; stir well.  Return all the yolks to the pan; cook and stir over low heat for 3 minutes.  Remove from heat and stir in butter and vanilla.  Cover and set filling aside.

Beat the egg whites and cream of tartar until foamy.  (Tip from Janet:  egg whites beat more quickly when everything is at room temperature.)  Gradually beat in the remaining 6 tablespoons of sugar, one at a time, until all sugar is incorporated and stiff peaks form.

Reheat the pie filling over medium heat, stirring constantly, just until hot.  Pour hot filling over peanut butter crumbs in pie crust.  Top with meringue, being sure to seal around the edges.  Sprinkle with the reserved tablespoon of peanut butter crumbs.  Bake at 325 degrees for 25 minutes or until meringue is golden.  Cool completely before serving.

C = Cup; T = Tablespoon; t = teaspoon

I think the universe was right!

~Janet @ The Christmas Place

Food for Friday

It’s pumpkin time!  Whether you’re carving scary faces, painting grins with little ones, or seeking out a non-perishable variety for the front steps, how about a delicious pumpkin dinner to go along with the merriment?  I’m happy to share another treat from the recipe files of Chef Aaron Ward!

Sweet Potato Ravioli

1-1/2 lbs red-skinned sweet potatoes (yams)
2 T packed golden brown sugar
1/2 t ground nutmeg
48 square prepared wonton wrappers
2 large egg whites, beaten until foamy
Brown Butter Sauce
3/4 C butter (1-1/2 sticks)
1-1/2 T balsamic vinegar
1-1/2 T chopped fresh thyme

Chopped toasted pecans, optional

Pierce the potatoes all over with a fork.  Cook in a microwave on high until soft throughout, about 6 minutes per side.  Cool slightly.  Cut the potatoes in half; scoop 2 packed cups of potato flesh into a large bowl.  Mix in brown sugar and nutmeg.  Season the sweet potato filling with salt and pepper to taste.

Line a large baking sheet with plastic wrap.  Place 1 wonton wrapper on your work surface.  Using a pastry brush, lightly brush the wrapper with beaten egg whites.  Place 1 tablespoon of sweet potato fillin in the center of the wrapper.  Top with another wrapper.  Press the edges together all around to seal.  Transfer to the prepared baking sheet.  Repeat with your remaining wrappers and filling.  You can complete this step up to 4 hours ahead of time if you cover and keep them refrigerated until you’re ready to cook.

To make the brown butter sauce, melt the butter in a large, heavy skillet over medium heat.  Cook until the butter begins to brown, about 4 minutes.  Remove from heat; carefully mix in the vinegar and thyme.

Meanwhile, working in batches, cook the ravioli in a large pot of boiling salted water until just tender, about 3 minutes.  Using a large slotted spoon, carefully transfer the ravioli to the hot butter sauce; spoon the sauce over to coat the ravioli.  Transfer to plates, sprinkle with pecans if you like, and serve immediately.

Working with prepared dough makes this a fairly easy dish to prepare, and with sweet potatoes in season, a delicious choice for a chilly fall evening.  Happy Haunting in the kitchen!

~Janet @ The Christmas Place

Food for Friday

Hey, did you ever get your hands on a copy of “Being Dead is No Excuse”, the original compendium on Southern hospitality in the face of loss?  I just discovered a new volume from the same authors, released in 2009:  Some Day You’ll Thank Me For This, The Official Southern Ladies’ Guide to Being a “Perfect” Mother, by Gayden Metcalfe and Charlotte Hays.

The book jacket sets the tone of the volume with this introduction:  “Southern society is arranged along matriarchal lines, since the Southern matriarch is a far more formidable being than the much nicer Southern male.  She has to be this way; she was put on this earth with a sacred mission:  to drum good manners and the proper religion – ancestor worship – into the next generation.”

More fun!  The back cover of the book jacket lists a few

“Signs that you are the daughter of a Southern mother:
You never leave home without making your bed.
You speak to everybody, even tacky people.
You believe some undeserving Yankee family is still using the silver that their ancestors stole from yours.”

285031 Some Day You'll Thank Me For ThisThe book opens with a section entitled “You might be a Southern mother if…” including such hints as “You think ‘cheerleading’ is an honorable major for your daughter at the University of Mississippi, though you feel a double major in M.R.S. is best” and “You run into a friend and the first words out of your mouth are ‘How’s yo mo-thuh?'”

Here’s an easy Southern dish from the Stained Glass Manor, a B and B in Vicksburg, Mississippi.

Stained Glass Manor Curried Chicken Breasts

1 big apple (or 2 little apples), cubed
1 big onion, diced
Several tablespoons curry powder
1 stick butter
3 chicken breasts, cubed

Mix all but the chicken and the rice together and sauté in the butter.  While sautéing, stir-fry the cubed chicken until it is completely done.  Then combine the chicken and mixture in one big pan and cook for a few minutes over low heat.  Serve over rice.

This being a Southern dish, measurements are made by tasting, not by numbers!  Experiment, and enjoy.  Some day you’ll thank us!

~Janet @ The Christmas Place