No, I haven't cooked since April. Thanks for asking!

Well, of course I have cooked (once or twice) since April. I just have not made a whole lot from the cookbook. And then what I have made from the cookbook I just haven't blogged about. Why? Well, because when I'm not not cooking I am very busy. It takes hours a day to read everyone in the western hemisphere's blogs, PLUS do all the USA today puzzles, PLUS take all the the Sporcle quizzes. Y'all just don't understand how hard it is for me to squeeze blogging into my busy, busy days....

Anyway, one day back in May, Shannon and George went to meet with their social worker for one of their homestudy visits. I kept the little crazies while they went and decided to try a recipe on them. Of course, we had macaroni and cheese and lima beans. I'm no fool. I can't have the little crazies crying to their parents, "Nana, starved us and now we hate her and never want to be left with her again!" This would break not only my heart, but their mother's, I'm sure. So, forgetting that the older crazy 'isn't really a fan' of chicken, I elected to test out Jean Letterman's Poppy Seed Chicken on them. It was simple and had a delicious, buttery flavor to it. A few days later, I served the leftovers with a loaf of Tastefully Simple's beer bread (I make it with Sprite)and a salad. Yum! Very tasty. I'll definitely be making this one again. Ya know, if I ever cook again.....

Poppy Seed Chicken
3 cups cooked chicken (taken off the bones)
1 can cream of chicken soup
8 oz. sour cream
1 stick melted butter
1 1/2 cup Ritz crackers, crumbled
1 T. poppy seeds
Put chicken in bottom of 1 1/2 quart casserole. Blend soup and sour cream together and pour over chicken. Then combine butter, crackers and poppy seeds and sprinkle over chicken. Bake 30 mins. at 350 degrees. Serves 6. Serve over rice. (Or not. I hate rice.)