Chicken Florentine

•1/2 cup Italian salad dressing
•1 tsp. dried Italian seasoning mix
•4 boneless, skinless chicken breasts
•16 ounce jar alfredo sauce
•10 ounce package frozen chopped spinach, thawed and well drained
•2 Tbsp. olive oil
•12 oz. cooked fettuccine
•1/2 cup grated Parmesan cheese

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Combine alfredo sauce with spinach in medium bowl. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese. Serves 4

Sour Cream Blueberry Muffins

1 stick softened butter
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 c. sour cream
1 3/4 c. blueberries

Topping:
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. soft butter

Cream butter and sugar. Beat in eggs until creamy. Add dry ingredients alternately with sour cream. Stir in blueberries and vanilla. Fill muffin cups 2/3 full and sprinkle a heaping teaspoon (or more) topping. Bake at 350 degrees for 25-30 minutes. Makes 24.

Blueberry Pancakes

2 c. all-purpose flour
1/4 c. sugar
2-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs (at room temperature)
2 c. buttermilk (Don't have buttermilk? See my post HERE!)
1/4 c. unsalted melted butter
1 c. (or more) fresh blueberries (can also use frozen)

In a large bowl sift dry ingredients together. Beat eggs and buttermilk together. Whisk in the cooled, melted butter. Gently mix wet ingredients into dry. Batter will be lumpy, but do not over mix.

Pour 1/4 c. of batter onto hot, greased griddle. Sprinkle the top with blueberries and lightly press them into the pancakes. Cook about 2 min. per side.

Make Your Own Buttermilk (Easy!)

Need buttermilk for a recipe but don't have any on hand? You can easily make your own "sour milk" to use in place of buttermilk in recipes.

Add 1 Tbsp either lemon juice or vinegar to a one-cup measuring cup. Add enough "sweet" milk to make one cup. Let sit for five minutes. Instant buttermilk!

Vidalia Onion Casserole

(from Mae McKinnon, my maternal grandmother)

4 medium onions sliced & sauteed in margarine or butter
2 eggs
1 can cream of mushroom soup
1 cup milk
1 8 oz. carton of sour cream
crackers or Pepperidge Farm stuffing (I like to use one sleeve of Ritz crackers.)
salt and pepper
Grated cheddar cheese to taste (1-2 cups)

Beat eggs, mix with mushroom soup, milk, sour cream, and salt and pepper to taste.

Line 8x10 pan which has been sprayed with non-stick spray with half the crumbled crackers or stuffing. Layer alternately the onions, soup mix, and grated cheese. Sprinkle top with cheese and cracker crumbs.

Bake at 350 degrees till bubbly (at least 30 minutes).