Mouth watering chicken broccoli casserole recipe

2 pkg. frozen broccoli

10 oz. cream cheese
2 c. milk
1/2 c. sour cream
dash garlic and onion powder
4-6 chicken breasts
1/2 c. Parmesan cheese

Boil chicken until tender using the usual seasonings (sage, thyme, garlic, bay leaf, onion, celery, etc).

A 4-5 lb. whole chicken can be substituted for the chicken breast, if desired.

When chicken has become tender, remove skin and bones. Cut into bite-sized pieces. Set aside. Line a 3 qt. casserole dish with butter. Chop broccoli and layer on the bottom of casserole dish.

Pour 1 cup sauce over the broccoli; add the chicken.

Pour remaining sauce over casserole and sprinkle Parmesan cheese ever top. Bake at 350°F for 25-30 minutes cr until bubbly.

Let stand 5-10 minutes before serving.

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Sweet Potato Casserole Recipe

Ingredients

• 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
• 2 large eggs, lightly beaten with a fork
• 3 tablespoons unsalted butter, melted plus more for the preparing the pan
• 2 tablespoons packed dark brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of freshly grated nutmeg
• Freshly ground black pepper
• 1/4 cup coarsely chopped pecans

Directions

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with thepecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately
Source Food Network 

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LEMON POPCORN

Popcorns are an excellent companion with almost every occasion may it be watching a match or movie or even long drive.
In their preparation, they make a popping sound because their kernels have a hard moisture-sealed hull and a dense starchy filling which allows pressure to build inside the kernel until an explosive "pop" results. There are many flavors of popcorns. Here is a recipe for the Lemon flavour...

Ingredients
1/2 C. vegetable oil
3/4 C. popping corn
Zest of 1 lemon
Salt
2 T. lemon juice
2 T. melted butter

Method 
In a large heavy pot, heat oil over high heat until the oil smokes. Add 1 kernel
popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and
shake gently until corn starts to pop. Shake vigorously until popping subsides.
Remove from heat.
Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and
butter/lemon juice. Serves 6

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