Each week I'll post a favorite recipe for those who enjoy mixing it up in the kitchen.

For those nights when you would prefer to spend time with you children instead of chopping and sautéing, here is a hearty, throw-together meal. Add a salad and you’re done. This one is complements of my daughter.


Chicken/Rice Casserole

1 can cream of mushroom or celery soup
1 cup long grain white rice
2 Tbsp lemon juice
1 tsp dried dill
¼ tsp pepper
½ tsp salt
4 skinless, half chicken breasts
½ cup crushed saltines
1 tsp paprika
2 Tbsp butter, melted

Combine soup, 1 1/3 cup water, ¾ tsp dill, lemon juice, salt and pepper. Put rice in 9 x 13 baking dish. Pour soup mixture over rice. Place chicken breasts on top. Cover with foil and bake 45 minutes in a 375 degree oven.

Combine crackers, paprika and ¼ tsp dill. Take foil off and sprinkle with cracker mixture. Drizzle with melted butter. Bake uncovered 10 to 15 minutes until crisp. Broil if necessary to crisp.

Labor Day traditionally marks the end of summer but good, fresh fruit is still plentiful. This Cobbler is one of my favorite ways to use the last of the season peaches.

Fresh Fruit Cobbler

2/3 to 1 cup sugar
1 tbsp cornstarch
1 cup water
3 cups fresh fruit (one fruit or a mixture of fruit & berries)
1 cup flour
1 tbsp sugar
1 ½ tsp baking powder
½ tsp salt
3 tbsp solid shortening or softened butter
½ cup milk

Mix sugar and cornstarch and then gradually stir in water. Bring to a boil over medium heat, stirring constantly until the mixture thickens. Add fruit and juice from fruit that may have accumulated. Pour into 9 x 13 baking dish. Dot with butter and sprinkle with cinnamon. Mix flour, 1 tbsp sugar, baking powder and salt in bowl. Cut in shortening until mixture looks like cornmeal. Stir in milk until moistened. Drop by spoonfuls onto hot fruit. Bake in 400 degree oven for 20 to 25 minutes. Serve warm with whipped cream.