Monthly Archives: June 2013

Chicken Junk

ImageGrowing up this was one of the staples that my mom made. I think it was orginally called Chicken Supreme in the receipe she based it on but my sister called it Chicken Junk because of all the vegetables that are in it. It tastes a bit like a chicken pot pie without the bread. But you can eat it over biscuits if you want. My dad and sometimes Ben will eat it that way.  –Andrea


1 lb of chicken

1 cans cream of chicken and mushroom soup

1 can mixed vegetables (drained)

milk to thicken


In a skillet, brown the chicken til cooked all the way through. Once the chicken is cooked added in the cans of cream of chicken and mushroom soup and about a 1/4 of milk. Add the drained mixed vegetables Simmer uncovered until it is a thick stew-like consistency.  Serve over rice or biscuits.


10 Minute or Less Bread Pudding With Rum Sauce

Bread pudding with rum sauce.

Bread pudding with rum sauce.

Bread pudding is one of my all time favorite desserts.  I hardly ever make it however because it takes a long time to bake and every recipe I have found makes enough to feed an army.  However I see much more bread pudding in my future (not sure if that’s a good or bad thing) because I have eliminated both of those problems with this recipe.  This recipe will make enough for two ordinary people to share or if home alone you could call it an individual portion.  I used raisins, bananas, and cherries in mine but use whatever extras you like pineapple, peaches, and pecans come to mind.  I use a coffee cup to cook the pudding but you could use to smaller ramekins for individual portions.  If you need more than two servings just double the recipe the appropriate number of times.  Enjoy! –Ben


Enough bread to fill inside of a large coffee cup torn to pieces.

1 Egg

1 Tbl Sugar

1 Tbl Brown Sugar

1/8 tsp Cinnamon

1/4 tsp Vanilla Extract

1/2 Cup Milk ( or Half and Half, or evaporated milk, just depends on how many calories you intake)

Raisins, Banana slices, and Cherries


Grease inside of coffee cup (I like to use soft butter because it is easy).  Fill coffee cup with torn bread. In separate bowl combine remaining ingredients except for raisins, bananas, and cherries.  Beat wet ingredients with whisk until well combined.  pour wet ingredients over bread, add fruit and use spoon to get everything mixed up well.  Set aside for 5 minutes to let bread soak up wet ingredients.  (Make rum sauce while waiting. Recipe follows.)  After the 5 minutes have passed microwave for 1 minute then check for doneness by inserting knife through middle of pudding.  If the knife comes out clean the pudding is done if not place back in microwave for 15 second intervals until finished.  I plated the pudding fancy for effect by placing a plate over the cup and inverting but I usually just consume straight out of the cup.

Rum Sauce


2 Tbl Butter

2 Tbl Brown Sugar

1 Tbl Rum


Combine all ingredients in microwave safe container and nuke for 1 minute or until butter melts and sugar is dissolved.  The sauce will thicken as it cools but to speed the process I usually through another small pat of butter on top and stir until it melts and combines.

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